A delicious mushroom dish for any occasion!
Clean the peppers, cut into small cubes. Finely dice the onion. Heat 20 g of fat in a saucepan. Sauté onion and bell bell pepper in it. Add long grain rice, sauté. Fold in paprika pulp, extinguish with 1/2 l water.
Add clear soup. Bring to boil and swell at low temperature with lid closed for 20-30 min.
Clean mushrooms. Rinse and dry pork fish and liver and cut into pieces. Pluck sage leaves from stems. Thread pork fish, mushrooms, liver and sage alternately onto 8 wooden skewers. Heat remaining fat in a frying pan, roast skewers on all sides for 8 minutes, season. Arrange the skewers on the bell pepper risotto.
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