Methods for preparing russula: soups, salads, fried and baked mushrooms

Russula is an undeservedly neglected mushroom. Despite the fact that it is found quite often in Russian forests, it is not popular among mushroom pickers. Many people do not want to pick these mushrooms because they are too fragile and bringing them home intact is very problematic. But from these mushrooms you can prepare many tasty and nutritious dishes, for example, russula soup. It requires a minimum amount of ingredients. By choosing the most suitable recipe for yourself, you will receive a dish that you can treat even the most demanding guests.

What are the benefits of russula?

1. This mushroom contains a large amount of vitamins and microelements. Moreover, their calorie content is about 19 kcal. Therefore, soup with russula can be included in the diet of people suffering from excess weight.
2. Russulas are a valuable source of dietary fiber. Their regular use allows you to cleanse the gastrointestinal tract and establish its full functioning.
3. Lecithin, which is part of russula, is indispensable for human health. It prevents the deposition of cholesterol.
4. Recent studies of these mushrooms have shown that they contain a substance such as russulin. This substance has the ability to curdle milk. It can be successfully used in the production of cheese.
5. The main thing is to collect russula in the forest. These mushrooms have a number of poisonous counterparts. Therefore, before preparing any dish, make sure that it is russula in front of you.

How to properly fry russula?

Fried russula are incredibly appetizing. To give them an aroma that enhances their taste, spices are used: white pepper, basil, oregano, nutmeg, fenugreek, bay leaf, allspice and black pepper, dill and parsley. Use fresh, frozen or dried mushrooms.

A few tips on how to fry russula correctly:

• the product is simmered during the frying process and is not boiled first, so that most of the vitamins and nutrients do not go into the water;
• if you do not plan to peel the mushroom caps, then soak them in cool water for 1 hour the day before;
• when frying, the caps are cut into slices, and the legs into strips or rings;
• mushrooms can be cooked in batter (batter) or breading;
• fry them in vegetable oil, preferably unrefined, for 20-30 minutes;
• after evaporating the liquid, many housewives add butter or ghee;
• You can enjoy them right in the forest if you clean them well, grease them with oil, salt them and fry them over a fire, stringing them on a twig.

How to fry russula correctly

The simplest recipe

You can prepare a delicious mushroom soup using the recipe presented. It's extremely simple. First of all, you need to prepare the following components:

• 400 grams of russula
• 4 medium sized potatoes
• 50 grams vermicelli
• 1 chicken cube
• A little greenery

First of all, mushrooms brought from the forest must be thoroughly washed, peeled and stems trimmed. Cut the russula into small slices. Peel the potatoes and cut into cubes.

Boil the mushrooms in clean water for 15 minutes. After this, you can add the prepared potatoes and continue cooking for about 15 minutes.

All that remains is to add vermicelli, chicken cubes and some greens. Cook the soup after this for about 10 minutes. The finished dish can be served with sour cream. This recipe makes for an easy, everyday meal that is very nutritious.

Cooking features

• Russulas have many poisonous counterparts. Collecting and preparing these mushrooms can only be done by experienced mushroom pickers who are able to distinguish edible russula from similar inedible mushrooms.
• You should not collect russula along highways, in the sanitary zone of enterprises and in any other environmentally unfavorable places. This is due to the ability of mushrooms to accumulate toxins, which is why even edible representatives of the mushroom kingdom become dangerous to health and even life.
• Russulas are fragile mushrooms. When collecting them, you do not need to fill the basket to the top, otherwise the lower specimens will break under the weight of the upper ones.
• Caution should also be exercised when washing russula. They cannot be washed under running water. It is better to pour these mushrooms into a basin or bucket with clean water and rinse. If necessary, this manipulation is repeated.
• The brighter the cap of the russula, the denser the film covering it. For large and brightly colored mushrooms, this film must be removed. Small light russulas do not need this. It is enough to sort them out and clear them of forest debris.
• Despite the name, russula cannot be eaten without preliminary heat treatment. They belong to the conditionally edible mushrooms. This means that they need to be prepared for eating. They do not need pre-soaking, but they will have to be boiled. Moreover, the first water in which they were boiled must be drained. Boiled russula are added to soups. They are considered ready after they have settled to the bottom.

With added onions and carrots

This recipe allows you to prepare mushroom soup with a more familiar taste. For it you will need to prepare the following components:

• 250 grams of russula
• 1 small onion
• 3 medium size potatoes
• 1 carrot.
• 2 laurel leaves
• 1 tablespoon dried dill
• 2 tablespoons butter
• 1 liter of water

Cut the prepared russula into small slices. This recipe allows you to use salted mushrooms, but in this case they will need to be thoroughly rinsed from the brine.

Boil mushrooms in clean water. Cut the potatoes into small cubes and place them in the pan with the mushrooms. Add black peppercorns and bay leaves.

Heat the butter in a small frying pan and saute the chopped onions and carrots in it. Place the prepared vegetables in a saucepan with mushrooms. Season with dried dill and cook for about 10 minutes.

By choosing this recipe, you can prepare a delicious and nutritious dish that all your loved ones will surely enjoy.

How to clean and prepare russula for cooking?

Russulas are processed on the day of collection, but first they are prepared:

1. Clean mushrooms from debris. Leaves, moss, and pine needles are removed with a small brush, tassel or soft rag.
2. Forest debris stuck to the mushroom cap is scraped off with a knife. Mushroom plates are cleaned especially carefully.
3. Immerse the mushrooms in salt water to remove worms that have entered the mushrooms, and wash them after 2 hours.
4. Use a stainless steel knife to cut out dark areas damaged by forest pests.
5. Russula caps are peeled off so that they do not become slippery during cooking.
6. If the russula cannot be cooked immediately, they are placed in acidified cold water. Take 1 tsp for 1 liter of water. salt and citric acid on the tip of a knife. Peeled mushrooms will not darken, but you should not store them in water for a long time (no more than 2 hours).

How to clean russula: video

To prepare many, especially complex dishes from this type of mushroom, cleaning and peeling their caps is a necessary condition for the process. A video on how to clean russula is offered as a visual aid:

Soup in a slow cooker

The multicooker has recently become quite a popular device. With its help you can prepare a variety of dishes, including mushroom soup. But this requires a special recipe. For it you will need:

• 200 grams of russula
• 4 small potatoes
• 1 liter of water
• Salt and pepper to taste
• 2 laurel leaves
• A little fresh dill

Mushrooms should be thoroughly washed and cleaned. Before preparing the soup, the russula should be boiled a little in clean water.

Place the mushrooms and diced potatoes into the multicooker bowl. Add chopped onions and carrots there. Add the required amount of water. Season with spices and bay leaf. Set the device to “Soup” mode. The preparation time for this dish is one hour.

Do they make russula soup?

Very often, housewives replace wild mushrooms with champignons, believing that they are the safest. But the aroma and taste of the cooked soup will not be complete with them. Russulas are the most common and safest mushrooms, which make a healthy first course.

There are various recipes for making russula soup that will help diversify your daily diet. Without the addition of meat products, the dish is ideal for vegetarians, saturating the body with essential proteins.

You can store fresh mushrooms in the refrigerator, but no more than 36 hours. After this time has elapsed, you should not cook anything from russula, as they will acquire an unpleasant aroma and taste.

Cream soup with cheese

The following recipe for cream soup will help you surprise your guests with a delicious dish. It has a delicate taste and special aroma that will not leave even the most demanding gourmets indifferent. Prepare the following components:

• 200 grams of russula
• 30 grams of vegetable oil
• 7 small potatoes
• 3 cloves garlic
• 2 small carrots
• 1 processed cheese
• Salt

Cut the prepared mushrooms into small cubes. Place them in a frying pan with a small amount of vegetable oil. Fry the mushrooms for three minutes. Cut the peeled potatoes into small cubes. Place it in a saucepan of boiling water. Cook until the potatoes are soft.

Using a grater, chop the carrots. Cut the onion into small cubes. Place them in a frying pan and sauté over low heat. Add garlic. Once the vegetables are soft, they can be pureed using a blender.

Mash the boiled potatoes and mix them with the vegetable mixture. Do the same with mushrooms. Pour two glasses of broth obtained from boiling potatoes into the prepared mixture. Place the mixture on the fire and bring to a boil. Add processed cheese, grated. Mix all ingredients thoroughly and continue cooking until the cheese is completely melted. This soup must be steeped for five minutes. After this, it can be served on the table, first sprinkled with chopped herbs.

Russula fried with potatoes

A classic way to cook gifts of the forest with potatoes, which are good with any mushrooms.

Compound:

• Russula – 500 gr.
• Potatoes – 800 gr.
• Bulb.
• A clove of garlic.
• Oil, salt.

How to fry:

1. Peel the potato tubers and cut into strips.
2. Sort through the mushrooms and divide into pieces of arbitrary shape.
3. Fry both products in separate pans. When the potatoes and russula are browned, combine them.
4. Add chopped onion and garlic, add salt to taste. Stir, fry together for a few minutes and serve, sprinkled with herbs.

Add to the collection of recipes with potatoes: Fried boletus.

How to fry chanterelles.

Cream soup with cream

Mushroom soup acquires a special sophistication and unique taste after adding cream to it. You need to stock up on the following components:

• 600 grams of russula
• 1 onion
• Olive oil and butter
• 1 cup cream
• 1 liter of milk
• 1 carrot
• 2 tablespoons flour

Boil the mushrooms in lightly salted water for about 15 minutes. After that, grind them in a blender or using a meat grinder.

Melt the butter in a saucepan. Place mushrooms in it, as well as carrots and onions, cut into halves. Pour in water and simmer over low heat for about 40 minutes.

Heat olive oil in a frying pan and fry the flour in it. Dilute it in a liter of fresh milk mixed with a glass of water. Place the mixture on the fire and bring to a boil. Place only the mushrooms in it; throw away the carrots and onions. Cook for 20 minutes. Salt the soup to taste and add a glass of heavy cream. After five minutes, you can remove the soup from the heat and serve.

Making delicious and healthy mushroom soup is quite simple. You can treat it to your loved ones and friends.

Russula in batter - a delicious recipe

Ingredients:

• Mushrooms – 300 gr.
• Eggs - a couple.
• Flour – 4 tablespoons.
• Unsweetened soda - glass.
• Oil, salt.

Cooking:

1. Make a batter from flour and eggs, gradually adding sparkling water and whisking the mixture thoroughly. Add some salt.
2. Clean the mushrooms and separate the stems from the caps.
3. Heat the oil in a frying pan, lay out the mushrooms, first dipping them in the batter.
4. Fry over high heat on both sides. To remove excess oil, place finished products first on a paper towel.