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Peel an onion and finely chop it. Drain the peas from the juice, wash them with cold water, wash the mushrooms and cut them into slices.
Heat the oil in a saucepan, sauté the onion for 2 minutes. Add the mushrooms, leave them on the fire for 2 minutes, then add enough water to cover them. Let it boil at the right heat and when the mushrooms are half done, let go of the peas (being from the jar it was boiled). Season with salt and pepper, add a little warm water if needed. When the vegetables are well cooked and the juice is low enough, dissolve the flour with a little water, let them into the pot through a strainer and mix quickly so that no lumps form. We turn on medium heat, let it boil for a few minutes. Add sour cream, cleaned and finely chopped garlic, leave on the fire for another minute.
We take the pan from the stove, we sprinkle the finely chopped dill. Cover with a lid for 10 minutes, then serve.
Enjoy your meal!