Ingredients
- 500 g of porcini mushrooms;
- 2-3 potatoes;
- 1 carrot;
- 1 onion;
- 1 small bunch of greenery;
- 1-2 tablespoons of vegetable oil;
- 1,500 ml of water;
- salt to taste;
- black pepper peas to taste.
Cooking
Cut mushrooms and potatoes into small pieces. Grate the carrots on a medium grater. Chop onion and greens.
In a pan, heat the oil over medium heat. For 5-6 minutes, brown the onions and carrots .
Put the washed mushrooms in a saucepan, add water and bring to a boil over medium heat. Salt, add pepper, and after 10 minutes - potatoes. After another 10-15 minutes, toss the roast.