After reading the information below, you will learn how to prepare russula. Any dish or snack, obtained through the execution of one of the recipes, will please you with a great taste and make a faithful admirer of this variety of mushrooms.
How to cook russula?
Raisins, the recipes of which can be the most diverse, regardless of the name, still require heat treatment and are not used in raw form. To ensure that the mushrooms are delicious and fully preserved all their natural properties, it is necessary to adhere to certain rules when processing the product.
- Depending on the variety, mushrooms are simply peeled and washed or soaked for a short time in slightly salted water. This stage is necessary when using russules with a bitter taste.
- The dishes made of russules do not require long heat treatment: 20-30 minutes of cooking, frying or quenching will suffice to achieve the desired taste result.
- If desired, you can prepare russules for the winter, using proven recipes and the right recommendations.
How to salt a russule - an easy way
Rye, a recipe without vinegar, which will be described later, are prepared without heat treatment and soaking, so to implement the technology should choose specimens with greenish-blue hats without a bitter taste. The resulting snack will surprise with excellent taste characteristics and an amazing mushroom fragrance, which in this case is particularly pronounced.
Ingredients:
- russula - 2 kg;
- salt - 100 g;
- seeds of dill - 2 tbsp. spoons.
Preparation
- The bottom of the container for salting is sprinkled with a mixture of salt and dill seeds.
- The mushrooms are cleaned of dirt with a brush, put them into the vessel with their hats down, pouring the layers with salt and dill.
- Press the mushroom mass with a load and put it on the shelf of the refrigerator for 2 weeks.
How to salt russula in a hot way?
Further on how to prepare salted russula by way of salting in a hot way. Used in the recipe, greens and spicy additives can be replaced by any other choice and taste: often the composition is supplemented with garlic cloves, bay leaves, greens and seeds of dill, mustard seeds cut into several parts.
Ingredients:
- russula - 2 kg;
- water - 3 l;
- salt - 100 g;
- leaves of currant and cherry - 10 pcs .;
- cloves in buds - 7-8 pieces;
- peas of sweet pepper - 10-15 pcs.
Preparation
- The prepared washed russula is placed in a saucepan, filled with water and after boiling, salt, greens, spices are added.
- Boil the mushrooms until all the specimens are lowered to the bottom and brine lightened.
- Pack raw syrups salted in sterile jars, pour boiling brine, cork, wrap up to cool and store in the refrigerator.
How to salt russula in a cold way?
Salting russula in a cold way is somewhat more troublesome for the next recipe than the previous described variations, but the result is worth the effort and time. Both the taste and aroma of the workpiece will surprise even picky gourmets, pleased with the richness and incredible bright fragrance.
Ingredients:
- russula - 2,5 kg;
- water - 0,5 l;
- salt - 250 g;
- dill umbrellas - 2 pieces;
- garlic - 5 teeth;
- currant leaves - 3 pcs.
Preparation
- Soak the russula for 2 days, twice daily (morning and evening) changing the water.
- Dip specimens in salted water, mixing 2.5 liters of liquid and 50 g of salt, leave for 8 hours.
- At the bottom of the pan lay the currant leaves, and then the mushrooms, pouring them with salt, dill and sliced garlic.
- Pour a mushroom mass of 0.5 liters of water, press the load and leave in the refrigerator for 2 weeks.
Caviar from russula
The following recipe on how to prepare a russula in the form of caviar. Such a snack is well kept for a long time in the refrigerator and can be prepared for the winter. If desired, you can supplement the composition of a delicacy with garlic, fresh tomatoes or reduce the amount of onions used.
Ingredients:
- russula - 0,5 kg;
- onion - 400 g;
- carrots - 2 pieces;
- vegetable oil - 150 ml;
- vinegar 6% - 30 ml;
- greens - 1 bunch;
- laurel - 2 pieces;
- salt, pepper - to taste.
Preparation
- Prepared mushrooms are boiled in salted water until it sinks to the bottom, after which it is removed from the broth by a noise and twisted in a meat grinder along with rescued onions and fried carrots.
- Transfer the mass into a saucepan or pan, add oil, vinegar, salt, pepper, greens and laurel.
- Further, the mushroom roe from the russet is quenched for 1.5 hours, packaged in sterile jars and stored in the cold.
How to cook fried russula?
Next, you will learn how to cook fried russula. When using varieties without obvious bitterness, they can be used without pre-boiling. The remaining mushrooms need to be soaked, and then soak in boiling salted water for 20-30 minutes. The frying time of the product is thus greatly reduced.
Ingredients:
- russula - 0,5 kg;
- onion - 250 g;
- garlic - 3-5 teeth;
- butter - 50 g;
- lemon juice - 1 tbsp. a spoon;
- salt, pepper, greens - to taste.
Preparation
- On the butter, sliced onions and garlic are sliced.
- Add chopped mushrooms, fry over high heat, stirring.
- Season fried russula with chopped greens, warm up another 2 minutes and serve.
Soup from russet - recipe
Soup from russula can be welded both from fresh and salty specimens, previously washed them and soaked from excess salt. As a filling in this case, a classic set of onions, carrots and potatoes is used. With the addition of shallow vermicelli or with cereals, hotter will get even thicker and more satiety.
Ingredients:
- russula - 0,5 kg;
- onions and carrots - 2 pcs .;
- potatoes - 5 pcs .;
- laurel - 3-4 pieces;
- butter - 70 g;
- water - 2-2,5 l;
- salt, pepper, greens - to taste.
Preparation
- Boil the prepared mushrooms in water, add potato cubes.
- After 10 minutes cooking cooked roast in oil from onions and carrots, laurel, pepper, cook for another 10 minutes.
- When serving, season with hot herbs.
Raisins with potatoes - recipe
The following recommendations will help you figure out how to prepare a russula with potatoes . A win-win combination of vegetables with mushrooms has long been used to implement a variety of different ideas, thanks to which you can get boiled, stewed, or, as in this case, fried culinary compositions.
Ingredients:
- russula - 0,5 kg;
- potatoes - 800 g;
- vegetable oil - 100 ml;
- onions - 200 g;
- garlic - 1 tooth;
- salt, pepper, greens - to taste.
Preparation
- Separately fry sliced potatoes until red and prepared mushrooms until the moisture evaporates.
- Combine the ingredients in a common vessel, add the onion, fry, season the contents to taste, drop the garlic, mix.
- The fried potatoes with russula are cooked with greens and served.
Vareniki with russet - recipe
Vareniki from russula due to delicate taste and stunning aroma of the latter are especially tasty and appetizing. The filling can be made by frying a mushroom mass with onion in a frying pan or adding a filling with mashed potatoes, greens. Softness test will give margarine or butter.
Ingredients:
- flour - 600 g;
- water - 1 glass;
- margarine or oil - 50 g;
- egg - 1 piece;
- russula - 700-800 g;
- onion - 200 g;
- salt, pepper, greens - to taste;
- frying oil - 70 g.
Preparation
- Combine the sifted salted flour with egg and margarine, add water, knead the dough.
- Leave the substrate for 40 minutes, covered with a film.
- On oil fried russules, adding onions.
- Dough and fillings make out vareniki and boil products for 7-10 minutes in salted water.
How to freeze russula?
When we managed to fully enjoy the fresh taste of mushrooms and salivate them for the future, it's time to freeze the russula for the winter. In this form, the product can be used throughout the year to prepare your favorite dishes and snacks, enjoying their excellent taste and incomparable mushroom flavor.
- Before you freeze russula, they must be properly prepared: clean, remove from debris and rinse.
- In addition, most of the available varieties require pre-soaking and boiling.
- After in the process of cooking the mushrooms sank to the bottom, they are poured into a colander and left for draining.
- If possible, the mushroom mass is dried with paper towels, packaged in sealed, portioned packages or containers, squeezed out to the maximum with air.
- Send the workpiece to storage in the freezer.
- If you wish, you can freeze and roast russula.