Russula can be eaten raw, but there are few lovers of such a dish, since unprocessed russula is bitter or has a burning taste.
  There are many varieties of russula, differing in the color of the hat and, accordingly, in taste. It is important to know that the less red russula on the hat, the less bitterness in it, and the more brown and bluish, the tastier and stronger the nutty smack in them. The best varieties of these mushrooms have a pale green or gray-green hue, but you must be very careful not to confuse the russula with a pale grebe.

Blue-green (bluish) russula is alarming for many with its color, but experienced mushroom pickers know that dishes from these mushrooms are excellent. Green (marshy) russula unsuitable for food. Pink and yellow Russula practically have no taste, despite the nutritional value, and those who appreciate not only the taste but also the aroma in mushroom dishes do not eat them. Bright red Russula with a fruity smell should not be collected, it is believed that the mushroom is poisonous.
  These fragile mushrooms grow everywhere and are very unpretentious. Their main drawback is fragility, so they need to be collected very carefully and stacked in a basket with their hats down.
  Russula can be dried, pickled, fried, but it is best to salt. They are extremely tasty in salt form, and there are a lot of types of salting of these mushrooms.

One of the most ancient recipes for making salty russula. So our ancestors salted mushrooms in the days of Kievan Rus. The cooking process is long, but worth it. Russula turn out crispy, fragrant and mouth-watering.

Ingredients:

• mushrooms - 1 kilogram;
• non-iodized or rock salt (4-5 tablespoons);
• water;
• garlic (3 small cloves);
• dill (1 bunch or 3-5 inflorescences);
• leaf of horseradish, blackcurrant and fern.

In addition, you will need a large container - a pan or basin - a circle in size and oppression: a heavy stone or a large can of water.

How to cook russula for the winter:

1. Rinse the mushrooms thoroughly and place them for several hours in cold salty water to remove the caustic milky juice and remaining insects. Cooking is not required.
2. Next, the mushrooms need to be washed again, put in a clean container with the caps down, pour with the indicated spices and leaves, add fern leaves to the very top of the dishes.
3. Pour water and place under oppression for 40 days.

Important: banks are not suitable for this procedure, the hostess will have to find a place for containers and have patience. From time to time, you need to check the mushrooms so that they are completely in the liquid, and add 4% salt solution. Ready mushrooms are stored in the refrigerator, here you can already pack them in sterilized jars.

How to pickle Russula mushrooms with hot pepper

A kind of recipe for those who like savory spicy mushrooms. In winter, the russules prepared in this way will not only please their taste, but will also add warmth to a friendly party.

Ingredients:

• 1 kg. russula;
• 3 tbsp. unmodified sodium chloride;
• small chili peppers;
• 5-7 leaves of laurel;
• water.

How to salt Russula recipe:

1. Rinse the mushrooms, add salt water for 2-3 hours.
2. Peel the hot pepper from the seeds and cut into slices.
3. Place the mushrooms in glass jars scalded with boiling water, adding bay leaf, salt and pepper to each layer.
4. Pour boiling water, roll up a jar and leave in a warm place for several days.

Russula salted mushrooms with bird cherry and juniper

An original recipe according to which mushrooms acquire a balsamic and slightly sweet taste. As such, they go well with homemade liquors.

Ingredients:

• water;
• a kilogram of fungi;
• 20 g berries of bird cherry (can be bought at the pharmacy);
• 10 g of juniper berries;
• 1 tsp allspice peas;
• unmodified sodium chloride (3 tablespoons).

Russula salted recipe:

1. Gently rinse the russula, remove the skin from the caps, and soak for several hours in cold salted water.
2. Gently lay the mushrooms in a clean jar, adding salt, a few berries of bird cherry and juniper to each layer.
3. Fill the jar filled with mushrooms and spices with hot water, allow to cool and store in the refrigerator.

Mushrooms prepared in this way can also be used in salads with vegetables.

How to pickle Russula at home

The russula prepared according to this recipe has a rather unusual taste: slightly spicy, spicy and fresh.

Ingredients:

• russula - 1000g;
• 4 tbsp. unmodified salt;
• 1 sprig of dill;
• 1 small bunch of cilantro;
• 3 sprigs of mint;
• 3 sprigs of tarragon (tarragon);
• 2 cloves of garlic;
• water.

Pickle Russula winter recipe:

1. Rinse greens, chop, mix and mash thoroughly.
2. Remove the peel from the washed russula hats, cut the mushrooms into slices.
3. Gently lay mushrooms and greens in sterilized jars, sprinkle evenly with salt, gently compact, add garlic on top and pour hot water.
4. After two weeks, you can serve ready mushrooms on the table with half rings of onions and vegetable oil.

Salt russula for winter recipes

The magnificent aroma of mushrooms can be perfectly emphasized with the tart taste of oak leaves and a spicy accent of caraway seeds. Collect oak leaves must be green.

Ingredients:

• 1 kg of russula;
• 4 tbsp. non-iodized table salt;
• 1 tbsp. caraway seeds;
• 12-15 oak leaves;
• allspice peas (1 tablespoon);
• water.

How to pickle Russula for the winter in banks:

1. Rinse the russula well, soak in salt water to remove bitterness.
2. Then put them in sterilized jars, layer by layer shifting with oak leaves, sprinkling with caraway seeds, pepper and salt.
3. When the jar is full, pour hot water and roll up.
4. After a week, you can open a jar of mushrooms, serve them on the table and enjoy a luxurious fragrant forest bouquet.

In addition to the cold method of salting, there is also hot. Its advantages are that it is much faster than cold, and mushrooms become more elastic during cooking, you can put them in jars without fear of damage.

How to deliciously salt the russula in a hot way

Soaked in spices and oil, the mushrooms become unusually tasty. Before serving, you can sprinkle them with a green beam - and a great snack is ready.

Ingredients:

• russula - 1 kg;
• garlic (2-3 cloves);
• allspice peas (2 teaspoons);
• bay leaf (5-6 pcs);
• dill (5-7 small inflorescences);
• unmodified sodium chloride (3-4 tbsp)
• refined sunflower oil (by measure).

How to salt the russula in a hot way:

1. Rinse the mushrooms well, hold for an hour in salt water, boil with salt in a pan for 20 minutes, stirring and occasionally removing foam.
2. Stack them in sterilized jars with the caps down, adding seasoning in layers.
3. When the contents of the can equalize with its shoulders, the mushrooms must be carefully tamped and topped up about 1 cm above their level of sunflower oil.
4. In a few days, the mushrooms will be ready, they need to be stored in the refrigerator.

How to salt russula hot

Cherry leaves will add a unique fruit-resinous flavor to the mushroom dish. You can strengthen it with the help of cloves, you get a spicy and very tasty dish.

Ingredients:

• 1000 g of russula;
• coarse salt (3 tablespoons);
• cherry leaf (7-8 pcs.);
• water;
• cloves (5-6 pcs.);
• black pepper peas (1 tsp)

Hot salting russula:

1. Rinse the russula, hold in salt water for 3 hours to remove bitterness.
2. Boil water, gently put the Russula in a saucepan, salt and boil for 20 minutes, periodically removing the foam. Reduce the fire when the mushrooms settle to the bottom.
3. Add spices and boil for another 5-7 minutes over low heat.
4. Then spread the mushrooms with spices in previously sterilized jars, pour brine and roll.

But that's not all. There is another way to pickle these wonderful colorful mushrooms - without using water. Some people prefer this method precisely because all the nutritional components remain in the mushrooms themselves, while the purity of the product is ensured by the action of the dill-salt mixture.

How to salt russula cold

According to this recipe, mushrooms do not need to be washed before salting. And for him only russules of a special grade are suitable - with hats of blue-green color. You don’t have to worry about the hygienic side of the dish: salt will do its job perfectly, and there will be no extraneous organisms in the mushrooms themselves.

Ingredients:

• mushrooms - 1 kilo;
• rock salt, 1 cup;
• dill seed, 2 tbsp

Dry salted russula:

1. Wipe the mushrooms with a damp cloth, remove the basal part, carefully brush the hats with a brush.
     Prepare the salting mixture from coarse salt and dill seeds.
2. Place the mushrooms in a ceramic or glass wide dish upside down with legs and thoroughly fill with a mixture, then cover with a clean cloth and a small load (for example, a well-tied bag with water), and then send to the refrigerator.
3. After a couple of weeks, the russules are ready and you can eat them. Dry salting mushrooms are juicy, crunchy, mouth-watering, as if just from a forest, it is a pleasure to bring them to the table and please the household and guests.

As you can see, the list of types of salting russula and components for it is very wide. After trying some of them, you can choose the ones that you like, and stop at them or come up with your own recipe. Well, the inexhaustible gifts of the forest will always provide gourmets with space for gastronomic delights. Enjoy your meal!

You can also learn on our portal how to make a blank or.

Finally, the long-awaited mushroom season has come, and the first harvest is of course Russula. Such multi-colored mushrooms are very nice to collect, they are fragrant, tasty and quickly cooked. And also fried russula   can be prepared for the winter, just freezing them!

Ingredients:

• Russula freshly picked
• Small onion
• Sour cream
• Salt to taste
• Butter for Frying

I take all the products by eye, if you like fried onions, then take a bigger head. As for sour cream, I put 5-6 tablespoons in a large pan of fried russula. If you want mushrooms to swim in sour cream sauce, then do not spare the sour cream - it will be very, very tasty !!!

1. Before frying, mushrooms should be prepared: sort, rinse and boil for 5-10 minutes in salted water. Surprisingly, 15 years ago we were not afraid to fry the russula without preliminary preparation, but now if they are not boiled they can be bitter.

2. Peel the onion, finely chop and fry it in butter until golden. Now send the chopped russula to the onion. We fry on medium heat until all the moisture has evaporated and the mushrooms begin to fry.

3. Put the sour cream, salt and mix. Stew for about 5 minutes and serve.

The best side dish for mushrooms will of course be potatoes.

Enjoy your meal!

In the European part of Russia, mushroom pickers are already actively prowling in search of their favorite seasonal goodies. However, they, for the most part, neglect russula. This is probably due to the fact that this species, if not understood in its classification, can be dangerous to human health. In addition, this mushroom is fragile enough - it can be difficult to bring it to the house intact.

However, those who are practically savvy in choosing russula, prepare delicious home-made dishes for themselves and their family, which the most demanding guests are also unlikely to refuse.

the site collected five dishes that can be prepared using an undeservedly deprived of attention mushroom.

Russula soup with cream

Mushroom soup, without a doubt, acquires the status of a real treat when added during the preparation of cream. Pay no less attention to this dairy product when choosing than to a mushroom. If possible, cream should be fresh and natural.

What do you need?

- 600 grams of russula

- 1 onion

- Butter and olive oil

- 1 liter of milk

- 1 glass of cream

- 1 carrot

- 2 tablespoons of flour

How to cook?

Boil the treated mushrooms in salted water for about 15 minutes, and then chop the russula in a blender or using a meat grinder. Next, melt the butter in a saucepan, put the mushrooms, as well as carrots and onions, cut into halves. Pour food over water and simmer for about 40 minutes.

Separately, heat the olive oil in a skillet and fry the flour. In a liter of fresh milk mixed with a glass of water, dilute this flour. Put the mixture on the fire and bring to a boil. After that, transfer only mushrooms into it - carrots and onions are no longer needed. Boil it all for 20 minutes.

Soup must be salt and add a glass of fat cream. Five minutes later, you can remove the dish from the heat and serve.

Mushroom soups are one of the most popular dishes in Russia. Photo: www.globallookpress.com

Home-made russula with russula

A dish in pots, from which it blows with warmth and comfort, can very well be obtained from russula. The main thing in cooking roast is to immerse yourself in the atmosphere and imagine that you will not create using an ordinary oven, but a real Russian oven.

What do you need?

- 400 grams of pork

- 400 grams of russula

- 1 carrot

- Half the onion

- 800 grams of potatoes

- 4 tablespoons of vegetable oil

- salt

- Black pepper

- 200 grams of hard salted cheese

- 3 cloves of garlic

- 600 ml of meat or vegetable broth

How to cook?

Cut potatoes in the same cube as pork. Chop the carrots in circles and onions in half rings. Wash the treated russula and boil them over moderate heat for at least 20 minutes. Throw the mushrooms in a colander, and then fry in a pan in a small amount of oil.

Take a large bowl and mix all the prepared ingredients. Next, lay it in clay pots and pour into each container 100-150 ml of pre-prepared meat or vegetable broth. Top with grated cheese.

Pots send to the preheated oven. Bake roast with russula for at least an hour at a temperature of 220 degrees. Readiness can be checked on potatoes after the allotted time. If it is soft, try and enjoy the dish. Serve better in the same pots.

Mushrooms in pots - a cozy and tasty dish. Photo: www.globallookpress.com

Russulae, fried in sour cream

In addition to cream, sour cream gives a special taste to russula, like many other mushrooms.

What do you need?

- 400 grams of russula

- 4 cups sour cream

- 2 onion heads

- Greenery

- salt

How to cook?

Peel and rinse the onions. Go through the russula, clean and rinse thoroughly. Boil these mushrooms in boiling salted water for about five minutes, discard in a colander - let the water drain.

Cut the onion into a small cube. Fry it in hot oil until golden brown, remove from heat. Cut the russula into strips, fry in the heated oil separately from the onion until tender. Add the previously fried onions to the mushrooms, pour the sour cream, salt and mix. Bring the dish to a boil and hold for two minutes, then remove from heat.

Finely chopped dill can be added to russula before serving.

Sour cream will give russula special taste. Photo: www.globallookpress.com

Braised Russula

Mushrooms and simply stewed in meat broth look very good. It is also very tasty to put out Russula. However, this dish may not be to everyone's taste, so for starters you can cook it quite a bit - for one or two servings.

What do you need?

- 500 grams of russula

- 300 ml of meat broth

- 2 tbsp vegetable oil

- salt

How to cook?

Sort, peel and rinse the mushrooms. Put the russula in a pan, fill it with water and put on fire, then bring to a boil. Then throw the russula in a colander and let it drain water. Heat vegetable oil in a skillet. Gently lay the prepared mushrooms in it. Pour the meat broth into the russula, salt, mix and cover. Russula need to be stewed for 30 minutes.

Russula can be dangerous - understand the classification and pay special attention to mushroom processing. Photo: www.globallookpress.com

Russula baked with rice and ham

Many people like to serve mushrooms with as many ingredients as possible. Sometimes such experiments are very successful. Russula, for example, can be cooked with rice, cracker and ham at the same time.

What do you need?

- 400 grams of russula

- 1 tomato

- 1 head of onion

- 1 carrot

- 150 grams of cheese

- 120 grams of ham

- Salted cracker

- 3 tbsp. vegetable oil

- 2 tbsp. mayonnaise

How to cook?

Process the russula, free them from the legs. Sprinkle with herbs, salt and pepper. For the filling, cook the rice until tender, then add the fried carrots, onions, mushroom legs, finely chopped ham and a couple of chopped garlic cloves to it. Mix the mass and add the grated hard cheese, diced tomato and crushed crackers. Salt to taste.

Russula hat - perfect for a delicious filling. Photo: www.globallookpress.com

Put the stuffing in the mushroom caps (ideally, so that they are large). Lubricate with a brush with mayonnaise, drizzle with oil and bake for 25 minutes in the oven at a temperature of 190 degrees.

Russula mushrooms are quite common in Russia. In nature, you can find several species of these mushrooms, most of which are edible. Russula are not poisonous in the full sense of the word, however, some species are very bitter, and it is better not to eat them. In general, inedible and tasteless are russula with red hats, while mushrooms with green, yellow or bluish hats are good in any form.

As a rule, the first Russula in Russian forests appear in early summer, but mushroom pickers are not advised to pick them before August. And eating them in their raw form, despite the name, is also not worth it. Pre-soaking or digestion of these mushrooms is necessary.

If the experience in order to determine the edibility / inedibility of russula visually is not enough, you can determine their taste. If the mushroom is bitter, it must be discarded, or boiled for a long time, if without bitterness, you can use it to prepare various dishes.

The edibility of russula is checked with onions. The bulb is placed in a pan in which the mushrooms are boiled, if it remains white, the mushrooms are edible. If not, the bulb will turn green or turn blue. In this case, it is better to throw away the mushrooms.

Russula, suitable for food, sorted, remove worms, spoiled or damaged areas, then washed, cleaning from mechanical contaminants. The legs are cut almost completely, they can also be cooked.

Russes

The film on the cap of the mushroom can not be removed, but when salted or pickled, it can quickly deteriorate, as a result of conservation will become unsuitable for eating. After cleaning, the mushrooms are cut into identical parts, leaving the smallest mushrooms intact.

Now the mushrooms need to be prepared for further processing - they are soaked in water, or boiled. To soak, the mushrooms are kept for 5 hours in salt water. For 1 kilogram of mushrooms you will need 2 liters of water and 1 tbsp. salt. After soaking, rinse thoroughly.

When digesting, bitterness disappears, for this you need to cook them for 10 minutes three times changing the water and rinsing. If you plan to pickle Russula, it is better to soak them in salted water, because pickled mushrooms will not crunch due to digestion.

The fourth time the mushrooms are cooked until cooked, removing the foam. Cooking can be stopped after all the mushrooms sink to the bottom of the pan. When the preliminary preparation is completed, you can proceed with further actions.

Delicious recipes

Russula - cooking recipes for the winter are quite diverse. Harvesting mushrooms will provide the family with a tasty and healthy addition to the main dishes, a good snack for the holiday table, and a quality component of winter salads and vinaigrettes.

1 Recipe.

Classic pickled russula. For 2 kg of mushrooms, you need to make a marinade from 1 liter of water, 250 ml of 9% vinegar, 40 grams of rock salt, 10 grams of sugar, 5 cloves of cloves, 10 pieces of allspice, 4 bay leaves.

Water is poured into a pan, the remaining ingredients are added except vinegar, brought to a boil, boiled for 5 minutes, vinegar is added and boiled for another 2 minutes. Then, prepared russules are placed in the marinade and cooked all together for 15 minutes.

Banks are sterilized in advance. For a given number of mushrooms, two liter jars will be needed. Mushrooms are laid in them and poured with marinade. Then cover with nylon or metal covers.
  Preservation closed with kapron lids should be stored in a cold cellar or in a refrigerator at a temperature not exceeding +8 degrees. Seaming with metal covers can be taken out to a room with a temperature of +16 degrees.

In winter, pickled Russula is served with garlic or onions and vegetable oil, as a snack, and also used to make salads and vinaigrette.

2 Recipe.

Russula pickled, piquant. For 2 kg of mushrooms you will need 2 liters of water, 5 dill umbrellas, 5 cloves of garlic, 5 currant leaves, horseradish root 1.5-2 cm long, 40 grams of salt, 10 grams of sugar, 10 peas of black pepper, 40 ml of vinegar.

Banks and lids for them are pre-sterilized, they should be 5 pieces each. Horseradish root is thoroughly washed, divided into 5 parts and laid on the bottom of each jar. One currant leaf, an umbrella of dill, a clove of garlic, and 2 peas of pepper are added there.

Marinade is made from water, salt, sugar and vinegar, as in the previous recipe, mushrooms are boiled for 10 minutes. Then they are laid out in jars and filled with marinade. Cans are rolled up with metal or nylon caps, and stored depending on the method of capping.

3 Recipe.

Russula pickled with cherry leaves. For 2 kg of mushrooms you will need: 6 peas of black pepper, 6 cherry leaves, 3 tbsp. salt. After preliminary soaking, the mushrooms are placed in an enameled pan, sprinkled with salt, pepper and cherry leaves are added. Cover, set in a cool place for 2 hours. Then the mushrooms are transferred to another container without leaves and pepper, and stored in the refrigerator for a week. The result is a delicious snack.

4 Recipe.

Russula salted with a sprig of blueberries. You need to take 2 kg of mushrooms, 5 cloves of garlic, 1 tbsp. salt, a sprig of blueberries. Pre-prepared mushrooms are placed in a saucepan, chopped garlic, salt and a sprig of blueberries are added. The pan is covered and put in the refrigerator for 12 hours, after which they can be eaten. Served with vegetable oil.

5 Recipe.

Quick pickling, but Russula must first be boiled. For 1 kg of mushrooms you will need: 2 onions, 1 tsp. salt, 4 tbsp. vinegar, a little black pepper, 6 tbsp. vegetable oil.

Mushrooms are put in a container, salt, add onion, chopped in half rings, add oil, mix everything and put in the refrigerator. Serve mushrooms marinated according to a quick recipe can be in 2-3 hours.

6 Recipe.

Russula can not only pickle and salt for the winter, but also prepare dishes from them for consumption at present. Russula in batter - one of these recipes.

The russula hats are soaked in salt water for 4-5 hours, then the water is drained, and the mushrooms are transferred to a colander. After this, the hats are immersed in a batter of flour and eggs, and fried in a skillet in vegetable oil until they are browned. The legs are also dipped in batter and fried. Russula fried in batter is served on the table, sprinkled with green onions or chopped herbs.

7 Recipe.

Soak the russula (300 grams) in salt water, then drain the water. Cut 2 cloves of garlic and 1 onion and lightly fry in vegetable or butter. Cut the mushrooms into strips, add to the pan with onions and garlic, pour lemon juice on top, pepper, fry until browned.

8 Recipe.

Soup with russula. 250-300 grams of russula, 1 liter of water, 3 potatoes, 1 carrot. Butter for frying, bay leaf, salt, pepper, dill - to taste.

Soak mushrooms in salted water, then drain the water. Mushrooms cut, fry in butter with onions and carrots. Put the potatoes in a pot of boiling water, add a stir-fry of mushrooms, onions and carrots, cook until ready. Before removing from the heat, add salt, pepper, dill, bay leaf to the pan, boil everything.

   Calorie:   Not specified
   Time for preparing:   Not specified

  Do you want to cook russula, fried with potatoes? We offer you a wonderful cooking recipe. There is a small trick that will help make it very tasty and will not let them crumble. So, today I will tell you how to cook russules fried with potatoes for dinner or a festive feast according to your own recipe.



Ingredients:
- 1 onion;
- 800 grams of syroezhek;
- 1 kilogram of potatoes;
- 3 tbsp. refined vegetable oil,
- 2 tbsp. butter,
- fine salt to taste.

Recipe with photos step by step:

  Rinse russula well in cool water, remove forest trash. Go through the mushrooms and, if there are worms, throw them away. Take only young, dense mushrooms for frying. You can add some white mushrooms to russules. The taste of fried potatoes from this will only get better.




  Fill with boiling water and wait until the water has cooled. This must be done so that the fry does not fall apart during frying.




  Rinse russula well under running cold water and peel off russule caps. To do this, pick up the edge with a thin knife and pull.




  Peel the onion and cut into small cubes. Heat 3 tablespoons of refined vegetable oil and 2 tablespoons of butter in a pan. When the butter has melted, lay onions. Cook, stirring, until it becomes transparent. Make the fire a little less than the average so that the bow does not burn.






  Russula cut into 4 pieces of each mushroom. Too small to cut them is not worth it. From the leg, you can cut off the lowest part if the russula has lain for more than a day before you start cooking them. Put the russula to the bow and mix well. Salt with fine salt. You can add quite a bit of ground black pepper. Although, most likely, it will be superfluous. Potatoes with russula and so very tasty and fragrant. Fry the mushrooms with onions for another 10 minutes, stirring. Make sure that the onion is not burning. Mushrooms will release fluid. By the time you add potatoes, it should not be. She will boil over.




Peel potatoes. It is better, of course, to take a young potato. It can be simply scraped with a knife, or the peel can be removed using a metal scouring sponge. Cut the potatoes into cubes, place in a deep bowl, salt and mix. Let stand for a couple of minutes. Put the potatoes to the mushrooms. 10 minutes fry under the lid, then fry without lid for another 10 minutes.




  Serve with fresh herbs and fresh vegetables only hot. They say that it is much tastier if you eat it straight from the pan. Believe it is true. Enjoy your meal!