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Russula are considered the most common mushrooms in our country. Every year they delight lovers of "quiet hunting" with their abundance, since they have a long fruiting period and are found even after the first frost.

Thanks to their dense, fragile pulp with a pleasant aroma and taste, they are used to prepare a wide variety of dishes. They can be pickled, salted, fried, stewed, etc. How to properly cook russula after picking so that the mushroom dish turns out to be nutritious?

Processing before cooking russula

There are plenty of opportunities to cook mushrooms for the everyday menu or make preparations for the winter from them. However, russula must be processed before cooking.

• After the russula are brought from the forest, they need to be filled with water for 2 hours.
• Go over: Throw away all those tainted by insects and those infested with worms.
• Remove the film from the caps, rinse again and place on a sieve or wire rack so that all the liquid is glass.

How to cook russula mushrooms correctly will show the recipes offered in the article. They use the simplest and most affordable ingredients. In addition, it does not take much time and effort to cook these mushrooms. By following our tips and tricks, you can prepare delicious and aromatic dishes.

Cooking russula for the winter: a recipe for pickling with a photo

One of the most favorite preparations for the winter, most housewives consider pickled russula.

• Main product - 4 kg;
• Black pepper - 15 peas;
• 9% vinegar - 400 ml;
• Salt - 3 sec. l .;
• Sugar - 2 tbsp. l .;
• Bay leaf - 7 pcs.
• Water - 1.5 l;
• Carnation buds - 10 pcs.

Check out the photo recipe for cooking russula for the winter in order to properly and consistently pickle mushrooms.

After preliminary cleaning and washing, the mushrooms are poured with water so that it covers the russula by no more than 3 cm.

Cook for 15 minutes over low heat, regularly skimming off the foam.

Prepare a marinade: salt and sugar are combined in water, as well as all spices, except vinegar.

Boil for 3-5 minutes and slowly pour in all the vinegar.

The mushrooms are removed from the water with a slotted spoon and immediately immersed in the marinade.

Cook for 15 minutes, put in jars, after sterilizing the lids.

Roll up, cover on top with an old fur coat or blanket, leave to cool.

For storage, they are transferred to a cold place - in a cellar or on a refrigerator shelf.

Method for preparing russula mushrooms with garlic and horseradish

The method of the following preparation of russula mushrooms by pickling will make your preparation sharp and crispy. Against the background of classic pickling, the version with garlic and horseradish will favorably differ in taste. The main factor is the correct preparation of russula, which will help preserve the aroma and taste of the mushrooms for many months.

• Main product - 3 kg;
• Water - 1.5 l;
• Dill sprigs - 4 pcs.;
• Currant leaves - 10 pcs.;
• Horseradish root (chopped) - 2 tbsp. l .;
• Salt - 3.5 tbsp l .;
• Sugar - 2 tbsp. l .;
• 9% vinegar - 100 ml;
• Garlic cloves - 10 pcs.;
• Black pepper - 7-10 pcs.

1. After the mushrooms are cleaned, they are boiled for 15 minutes in salted water.
2. Dill twigs, currant leaves, chives, horseradish and pepper cut into slices are distributed to the bottom of the cans.
3. The mushrooms are laid out on a grid and allowed to drain completely.
4. Put in jars and start preparing the marinade.
5. Dissolve salt and sugar in water, boil for 3-5 minutes and pour in vinegar.
6. Let it boil again and pour the jars of mushrooms.
7. Roll up, turn over and cover with an old coat or fur coat.
8. Allow to cool and take out into a cool and dark room.

Recipe for making fried russula with potatoes

Fresh russula make an excellent full lunch or dinner. Cook mushrooms with fried potatoes, season with herbs, and be amazed at how delicious the dish turned out.The recipe for russula with potatoes is quite simple, and most importantly, an affordable option.

• Main product - 1 kg;
• Onions - 4 pcs.;
• Garlic cloves - 5 pcs.;
• Potatoes - 500 g;
• Vegetable oil - 50 ml;
• Lemon juice - 2 tbsp. l .;
• Butter - 100 g;
• Salt to taste.
• Greens.

A recipe with a photo showing how to cook russula will be a visual aid for its implementation.

1. Peel and finely dice the onions and chives.
2. Sauté in a hot skillet with ½ part butter.
3. After boiling russula, chill and cut into slices.
4. Combine with vegetables, add the remaining butter and pour in the juice.
5. Season with salt, stir and fry over low heat with the lid open for 15-20 minutes, until the mushrooms turn golden.
6. Peel the potatoes, wash, cut into strips and fry until golden brown.
7. Combine vegetables and mushrooms, mix, add salt, season with chopped herbs.

How to cook russula mushrooms with potatoes in a slow cooker

In the modern world, almost every housewife in the kitchen has an assistant - a slow cooker. How to deliciously cook russula mushrooms with potatoes in this device?

• Mushrooms and potatoes - 700 g each;
• Butter - 100 g;
• Onions - 2 pcs.;
• Garlic - 3 cloves;
• Ground black pepper - ½ tsp;
• Salt to taste.

1. Boil the washed russula for 10 minutes in salted water, drain on a sieve.
2. While the mushrooms are boiling, peel the vegetables: cut the potatoes into strips, the onions in half rings.
3. Put russula and vegetables cut into pieces in a multicooker bowl, add butter, salt, chopped garlic and ground pepper.
4. Stir thoroughly and turn on the device in the "Fry" mode for 30 minutes.
5. After the signal, open the lid, sprinkle the dish with chopped herbs, let stand for 10 minutes and serve.

How to cook russula after picking with vegetables and ham

Cooking russula at home may include baking the product in the oven.

• Main product - 500 g;
• Tomatoes - 2 pcs.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Garlic - 3 cloves;
• Hard cheese - 300 g;
• Rice - 5 tbsp. l .;
• Ham - 200 g;
• Salted crackers - 15 pcs.;
• Sour cream (fat) - 5 tbsp. l .;
• Sunflower oil;
• Salt.

How to cook russula correctly so that your household is shocked by the originality of the dish?

1. In this version, russules are only cleaned and washed, but not boiled. Heat treatment of the mushrooms will take place already in the oven at a high temperature.
2. Cut off the legs and cut into small cubes, cook the rice until tender.
3. Peel, chop and fry onions, carrots and garlic in oil until golden brown.
4. Add chopped ham and fry everything together for another 5-7 minutes.
5. Chop the crackers into pieces with your hands, chop the tomatoes finely, grate the cheese on a coarse grater.
6. Mix everything: mushroom legs, vegetables, crackers, rice, tomatoes and sour cream.
7. Salt the prepared mass to taste, fill the russula caps and sprinkle with a layer of cheese.
8. Place the stuffed caps on a greased baking sheet and place in a hot oven.
9. Bake at 190 ° С for 35-40 minutes.

Cooking russula with onions and sour cream

Fried russula with onions turns out to be very tasty, and if you add sour cream, the dish turns out to be refined and aromatic. Use the recipe for making russules with a photo of the final result.

• Main product - 1 kg;
• Onions - 4 heads;
• Sour cream (low-fat) - 150 ml;
• Vegetable oil;
• Salt;
• Ground black pepper - ½ tsp.

1. After cleaning and washing, the mushrooms are boiled for 10 minutes in salted water.
2. Take out on a sieve to completely drain, and cut into pieces.
3. Peeled onions are cut into cubes and fried in oil until soft.
4. Mushrooms are fried in oil until golden brown.
5. Combine onions and mushrooms, add salt, pepper, pour sour cream and mix well.
6. Cover with a lid and simmer for 10 minutes over low heat.

If you wish, you can decorate the dish with chopped dill or parsley.

Recipe on how to make russula soup

How to make a soup from russula so that this rich dish will not leave anyone indifferent? It is worth saying that it can diversify your usual menu and become a favorite for every family member.

• Main product - 600 g;
• Potatoes - 7 pcs.;
• Water - 3 liters;
• Onion - 2 heads;
• Bulgarian pepper - 2 pcs.;
• Carrots - 1 pc.;
• Garlic - 3 cloves;
• Vegetable oil;
• Sour cream - 5 tbsp. l .;
• Salt;
• Bay leaf - 2 pcs.;
• Greens.

For a recipe for making russula mushrooms, it is better to use a step-by-step description in order to make the soup correctly and tasty.

1. The potatoes are peeled and washed, cut into strips and placed in boiling water.
2. The washed russula are cut into cubes, fried for 15 minutes and chopped onions are added, fried for 5-7 minutes.
3. Carrots grated on a coarse grater are sautéed in a separate frying pan, and then chopped peppers with noodles are added and fried for 5 minutes.
4. As soon as the potatoes are cooked until half cooked, mushrooms with onions, carrots and peppers are introduced.
5. Cook for 15 minutes, add chopped garlic, bay leaf and salt.
6. Continue to cook until tender and pour into plates, decorate with herbs and add 1-2 tbsp. l. sour cream.

Russula soup can also be cooked in a multicooker, which will simplify the preparation of the dish and save you time.

How to properly cook mushroom russula caviar

How to properly prepare mushroom caviar from russula to make a versatile snack dish or filling for homemade baked goods?

• Main product - 2 kg;
• Onions - 1 kg;
• Carrots - 500 g;
• Vegetable oil;
• Salt and ground black pepper to taste.

A visual video showing how to cook russula will help you make a truly delicious dish.

1. Boil the pre-cleaned and washed russula in water for 15 minutes.
2. We drain the water, and fry the mushrooms in a dry frying pan until the liquid evaporates.
3. Pour in oil and fry until golden brown.
4. Peel carrots and onions, chop and fry until tender.
5. Twist mushrooms and vegetables in a meat grinder, put in a pan.
6. Add salt and pepper, stir and simmer in a saucepan for 40 minutes over low heat.
7. You can eat it right away, or you can distribute it in jars, close the lids and refrigerate.