Recipe: Fried Russula - A very sweet mushroom. Fried potatoes with russula

Finally, the long-awaited mushroom season has come, and the first harvest is, of course, russula. Such multi-colored mushrooms are very pleasant to collect, they are fragrant, tasty and quickly prepared. And also fried russula you can prepare 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 sour cream - it will be very, very tasty !!!

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

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

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

The best side dish for mushrooms is, of course, potatoes.

Bon appetit!

Mushrooms such as russula are in great demand among modern housewives, as they have a spicy taste and pleasant aroma.

Many people ask themselves: how to fry russula in a pan, while maintaining the shape of mushrooms, given their characteristics and unsurpassed taste?

Russula is quite easy to prepare, so novice cooks can easily master the recipes proposed in this article.

Before proceeding, it is important to rinse the mushrooms under cold water, but be extremely careful: russula are very fragile and break easily!

Some people prefer to remove the top layer from the mushroom cap, but this is not at all necessary. From such operations, russula can simply crumble and lose their attractive appearance.

It is advisable to clean mushrooms with bright blue and red caps. In the process of frying, they give a bitter aftertaste, which will greatly spoil the result of the dish.

After we have cleaned the russula, we proceed directly to cooking. The methods of frying are different and everyone will be able to fully enjoy the mushrooms in a suitable performance.

Ingredients

• Russula mushrooms + -
• + -
• — 2-3 pcs. + -
• - 5-6 tablespoons + -
• - taste + -
• - 1 tbsp. + -

Cooking

1. We clean the mushrooms, wash, can be cut into pieces for the convenience of frying.
2. Cooking batter. Beat eggs, flour and salt, gradually pour in water. The consistency should resemble low-fat sour cream.
3. Pour vegetable oil into a frying pan, heat well on the stove.
4. We wrap the pieces of mushrooms in batter and lay them out for frying. Fry on both sides until golden brown.
5. We place on paper towels or napkins, they will absorb excess fat.

The batter gives the russula an even richer taste, and the crispy crust will not leave anyone indifferent! You can eat with any sauce you like. Just dip into the sauce and enjoy crunchy mushrooms.

How to make russula: a classic recipe

For lovers of fried mushrooms, russula will be just a godsend. They will perfectly complement your breakfast and delight with their taste.

Although mushrooms are called russula, it is not recommended to eat them raw. It is better to use the classic recipe below.

Ingredients

• Russula - 500-600 g;
• Garlic - 4 cloves;
• Butter - 70 g;
• Onion - 3 pcs.;
• Lemon juice - 1 tablespoon;
• Fresh greens;
• Salt, pepper - to taste.

Cooking

1. We clean the onion and garlic, finely chop the onion, pass the garlic through a press. Fry vegetables in butter.
2. Russula cut into slices, put in a pan with vegetables, pour in lemon juice. Salt, pepper, sprinkle with herbs if desired.
3. Fry the russula for 15-20 minutes over medium heat.

Before frying, you can pour mushrooms with salt water and leave for 1 hour. This dish is best served with mashed potatoes, rice and eggs.

How to fry russula with sour cream

Ingredients

• Russula mushrooms - 500 g;
• Sour cream - 4.5 tablespoons;
• Onions - 2 pcs.;
• Salt - to taste;
• Fresh greens.

Cooking

1. Peel the onion, chop finely. Saute in hot sunflower oil until golden brown, then remove from heat.
2. Russula is cleaned of earth and leaves, washed under running water and set to cook for literally 5 minutes. Put in a colander and let the water drain.
3. Cut the mushrooms into cubes or strips (as you prefer), fry separately from the onion. Bring to readiness, add onion, pour in sour cream, salt. Let it simmer for a couple of minutes and remove from heat.

Indeed, russula recipes are more than varied. Do not deny yourself the opportunity to enjoy delicious dishes from these mushrooms.

Russula are fairly common mushrooms. There are many types of them, and among them there are inedible ones. The less red on the mushroom cap and the more blue, yellow and green, the tastier it will be. Since ancient times, people have been preparing russula in many ways, but it is believed that they taste best when salted.

How to salt russula?

Russula, like boletus, are one of the most common mushrooms. They grow in many places and are unpretentious in this regard. They dry and marinate perfectly, but the best thing is to salt them!

Recipe for salting russula with blueberry sprig

Compound:

1. Mushrooms - 2 kg
2. Garlic - 5 cloves
3. Salt - 1 tbsp.
4. Blueberries - a small branch

Cooking:

• Put the mushrooms in a bowl and clean with a sharp knife, also remove dirt and debris.
• After cleaning the russula, rinse thoroughly, transfer to another bowl and soak in cold water for 10 minutes. Then you need to drain the water and transfer the russula to the pan.
• On top of the mushrooms, put peeled and cut in half garlic cloves, add salt and a broken sprig of blueberries.
• After completing all these steps, cover the pan with a lid and leave for 12 hours.
• After this time, onion and vegetable oil should be added to the mushrooms. Everything - russula are ready!

Salt mushrooms with cherry leaves

Compound:

1. Russula - 2 kg
2. Black peppercorns - 6 pcs.
3. Cherry leaves - 6 pcs.
4. Salt - 3 tablespoons

Cooking:

• Wash the mushrooms, peel and put in a saucepan, cover them with salt, add cherry leaves and peppercorns. Mix, cover.
• After 2 hours, the mushrooms must be placed under a press and left in a cool place for a week.
• An appetizer made according to this recipe is very tasty!

Let's add a currant aftertaste to a familiar dish

Compound:

1. Mushrooms - 2 kg
2. Currant leaves - 10 pcs.
3. Garlic - 5 cloves
4. Horseradish - 1 sheet
5. Salt - 3 tablespoons

Cooking:

• Peel the mushrooms, wash them, put them in a saucepan, sprinkle with salt, add a horseradish leaf, currant leaves and peeled garlic cloves, press everything with a plate and put under pressure.
• The top layer should be regularly monitored - it should be completely covered with brine, drying should not be allowed.
• Every 2 days, a solution of salt and water should be added to the mushrooms. This should be done within 40 days.
• After this time, the mushrooms should be transferred to glass jars, closed with lids and stored in a cold basement.
• Before serving, mushrooms cooked according to this recipe should be washed, sprinkled with onions and poured with vegetable oil.

How to fry russula: ways

Russula begin to appear in the month of June, but experienced mushroom pickers advise you not to collect them before August. Because of the name, it may seem that these mushrooms can be eaten raw, but this is far from the case! They are suitable for almost any heat treatment, including frying. By the way, you can cook them this way in several ways.

Method 1. Peel the mushrooms, rinse and separate the caps from the legs. Place the caps in salt water for 10 minutes, then remove, transfer to a colander to drain all the liquid from them. Then you should make any batter with flour, dip the mushroom caps there and place them in a hot pan, you need to cook them until they are reddened.

With the legs you need to do the same. After frying, the mushrooms need to be transferred to the pan, pour the rest of the batter and bring to readiness over the fire. This dish can be served as a side dish or appetizer.

Method 2. Peel 1 onion and 2 cloves of garlic, chop everything and fry until soft in butter. Thoroughly peel 300 g of russula, rinse and cut into strips, and then put to the onion and garlic and pour 1 tbsp. l. lemon juice with spices. Mix everything and fry over high heat until cooked. Such mushrooms can be served with meat, rice, potatoes or even pasta.

Method 3. Mushroom legs will not be needed here. The caps should be separated, washed and cleaned, then transferred to a towel, and after all the liquid has drained, they should be salted and left for a while. At this time, you can cook batter. To do this, mix the egg yolk and 100 g of flour, gradually pouring milk into it. The batter should not turn out thick, but also not become liquid. After milk, spices and herbs should be poured into it. In a separate container, you need to beat the protein with a mixer and then gradually introduce it into the batter. Now each mushroom cap must be dipped in batter and fried in hot vegetable oil until tender.

In addition to these methods, russula can be fried with onions, potatoes, stewed in sour cream. And baked mushrooms are no less tasty.

How many to cook?

Many housewives are wondering - how and how much it is necessary to cook mushrooms such as russula? In general, in order to cook them, first of all, it is necessary to remove the bitterness that is inherent in them from the mushrooms; for this, they should be soaked before cooking. After that, the mushrooms must be sorted out and only healthy and strong ones should be selected for cooking, and then washed well in running water.

Now it's time to transfer the russula to clean water and put on fire. After the water boils, the mushrooms must be boiled for another half hour, while salting them and adding spices. The foam that will form during cooking must be removed. After the mushrooms are cooked, they need to be discarded in a colander and can be served! Usually, soups are not cooked from russula, because their bitterness can spoil the broth. But, despite this, there is a recipe for soup with russula, the taste of which is excellent and no bitterness is felt at all!

Compound:

1. Russula - 250 g
2. Onion - 1 pc.
3. Potatoes - 3 pcs.
4. Carrot - 1 pc.
5. Bay leaf - 2 pcs.
6. Black peppercorns - to taste
7. Dry dill - 1 tbsp.
8. Butter - 2 tbsp.
9. Water - 1 l

Cooking:

• Wash mushrooms and finely chop.
• Pour water into a saucepan and boil it. Mushrooms and peeled and chopped potatoes should be dipped in boiling water, and then peppercorns and bay leaf should be added.
• Finely chop the onion and fry in butter with grated carrots for 5 minutes.
• After frying, the vegetables must be transferred to the mushrooms and add the dill.
• Cook all this for about 10 minutes and that's it - the soup is ready!

Russula is the most common among edible mushrooms. But the process of collecting and preparing them requires knowledge of some features and nuances, which often scares off collectors and cooks. In fact, the procedure is simpler than in the case of mushrooms, and the taste of the product has a wide range of nutty shades, opening up a lot of facets of culinary possibilities.

Our detailed article with photos describes the different ways and secrets of creating the most delicious dishes from these forest gifts.

How to choose russula

There are more than thirty species of these mushrooms, but not all of them are edible. Allocate edible, with a sweet-nutty flavor, as well as conditionally edible - with burning-spicy.

Important: Going on a “silent hunt” on your own, make sure you are familiar with all the options and the differences between them. There are no poisonous varieties, but tasteless ones will spoil the mood. Otherwise, it is easier and safer to buy mushrooms.

Russula appear in the first month of summer, but it is better to collect it closer to autumn, until the end of September, if it turned out to be warm.

The color of the cap determines the taste of the mushroom: there should be less red, and more green, yellow and blue. The product will be edible and sweet.

How to prepare russula

Despite the peculiarities of processing, mushrooms are widely used in cooking. From 5 to 7 minutes of cooking is enough, and they can be added to various dishes of meat, vegetables, poultry, and then stew, fry, steam, etc.

Carefully: russula has very brittle pulp, but if they are scalded with boiling water beforehand, the mushrooms will crumble less.

It is better to soak the fruits brought from the forest in water for 2 hours in order to get rid of dirt and excess bitterness. Throw away all specimens damaged by insects - they can be affected by worms and larvae. Spread the rest on a sieve over the sink to glass the liquid.

Individual cooking recipes require an individual approach to the product before heat treatment. But most of the recommendations come down to the fact that the mushrooms need to be held in boiling water for a while, and then the hats should be cleaned.

Recipe for fried russula in a pan with onions

The classic version, suitable for almost any mushroom. But when fried, russula become the most fragrant among their brethren and acquire special taste qualities.

Ingredients

Servings: - +

• russula 600 g
• garlic 4 cloves
• butter 70 g
• lemon juice 1 tbsp
• onion 3 pcs.
• greens to taste
• pepper and salt to taste

per serving

Calories: 122 kcal

Proteins: 2.9 g

Fats: 9.9 g

Carbohydrates: 5.4 g

15 minutes. Video recipe Print

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Advice: The dish is best paired with mashed potatoes, rice garnish and boiled eggs. But it goes well with pasta.

Recipe for fried russula in a pan with sour cream

A small change to the usual way of cooking mushrooms, which will significantly expand the range of taste of your favorite product.

Cooking time: 20 minutes

Servings: 3

Energy value

• calorie content - 102 g;
• fats - 7.6 g;
• proteins - 3.4 g;
• carbohydrates - 5 g.

Ingredients

• russula - 0.5 kg;
• sour cream 20% - 200 ml;
• onion - 2 pcs.;
• sunflower oil - 20 ml;
• salt - to taste;
• fresh herbs - to taste.

Step by step cooking

1. Clean the vegetables and chop finely.
2. Heat the vegetable oil in a frying pan and carefully pour the onion into it for sautéing. After waiting for the appearance of its golden hue, remove from heat.
3. If the mushrooms were pre-soaked, they can be cooked immediately. Otherwise, the fruits should be thoroughly washed under a running stream, peeled, and only then cooked.
4. Pour the russula with water in a small container and cook over medium heat for 5 minutes.
5. Place in a colander and let excess liquid drain well.
6. Cut the mushrooms and fry over high heat separately from the onion to form a crust.
7. Pour onion to russula, add sour cream and salt. Mix.
8. Bring the pan to a boil and hold for a few minutes.

Recipe for fried russula in a pan in batter

An interesting and original delicacy that can be served to the everyday or festive table.

Cooking time: 20 minutes

Servings: 6

Energy value

• caloric content - 168.7 g;
• fats - 6.3 g;
• proteins - 5.9 g;
• carbohydrates - 22.8 g.

Ingredients

• russula - 0.5 kg;
• chicken egg - 1 pc.;
• mayonnaise - 2 tbsp. l.;
• wheat flour - 150 g;
• water - 70 ml;
• garlic - 3 cloves;
• salt, pepper - to taste;
• sunflower oil - 15 ml.

Step by step cooking

1. Clean and wash the mushrooms. Remove the films from them and cook over medium heat for 20 minutes.
2. Make a batter: mix mayonnaise, flour, egg, water and spices. Add crushed garlic.
3. Place the boiled russula in a colander to drain the water. Wait until it cools down a bit.
4. Gently lower each hat into the batter, and immediately spread it into the oil heated in a frying pan.
5. Fry on both sides until golden brown.

Advice: russula fried in batter can be used as an independent dish or part of another, with the addition of a side dish.

Recipe for fried russula with potatoes in a pan

An option for preparing mushrooms that will not "blur" in the dish and remain elastic. In combination with the popular root vegetable, russula can well claim the title of "crown" dish.

Cooking time: 45 minutes

Servings: 10

Energy value

• calorie content - 134.6 g;
• fats - 5 g;
• proteins - 3 g;
• carbohydrates - 19.4 g.

Ingredients

• russula - 600 g;
• potatoes - 1 kg;
• onion - 1 pc.;
• butter - 2 tbsp. l.;
• salt, pepper - to taste;
• sunflower oil - 20 ml.

Step by step cooking

1. Mushrooms prepared and sorted in advance, pour boiling water and let cool to room temperature. It is this procedure that will allow them to keep their shape.
2. Drain the broth and rinse the fruits with running water.
3. Remove the skin from the caps. If the mushrooms were stored for more than a day, remove the legs.
4. Chop the onion. Heat sunflower oil in a frying pan. Fry vegetables over medium heat until golden brown.
5. Cut each mushroom into 4 pieces and pour the pieces into the pan. Mix, add spices.
6. Fry together for 10 minutes, stirring gently and making sure that the onion does not burn. All liquid should boil away.
7. Clean and wash potato tubers. Cut them into strips or small cubes. Place in a bowl, season with salt and stir. Leave to infuse for 5 minutes, then add to the mushrooms.
8. Fry everything together in a pan for no more than 10 minutes. under the lid, and then another 10 without it, until fully cooked.

Advice: if you add a few porcini mushrooms, it will be even tastier.

How to remove bitterness from russula

If the hat has a red color, it means that the mushroom grew in a swampy area and will be bitter. Since by their nature these organisms are a kind of sponge, they absorb a lot of substances from the soil in which they live during their life cycle.

Soaking in a small volume of salt water, which must be done before the main preparation, will help to partially get rid of bitterness. A couple of hours is enough. The amount of time depends on how much mushrooms need to be processed. For example, 1 kilogram of product can stand for only an hour.

Features of frying frozen russula

Do not defrost mushrooms before cooking. If they are frozen in a lump, it is enough to let it thaw a little to chop it into smaller pieces, and then cook for 15 minutes in heated sunflower oil.

Advice: when buying frozen russula in the store, pay attention to their condition in the package. If the mushrooms form one or more lumps, this is a clear sign of a violation of the storage rules, indicating that the product has already been thawed after primary processing.

Quick Recipe

Frozen mushrooms can be cooked with onions, sour cream and potatoes along with fresh ones. But do not expect the same taste and texture density. The russula itself is quite loose, and after freezing it will lose its shape even more.

On high heat, the mushrooms will quickly melt and acquire a crust before they begin to fall apart. The onion must be added later, otherwise it will burn. The remaining ingredients are at the discretion of the cook or according to the recipes presented above.

Properly cooked russula will appeal not only to mushroom lovers, but also to those who are wary of this product. Dishes from forest gifts can diversify the diet in winter and summer, serving them simultaneously with hot side dishes or vegetables - raw and stewed. Also remember the benefits of mushrooms for the body - it is a valuable source of vegetable protein, minerals, vitamins and fiber. So do not forget to cook delicious and low-calorie russula for your loved ones and guests.

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Russula are the most common mushrooms that grow in any forest. Although they are classified as third-class in taste, there are many ways to prepare delicious dishes from them.

Russula are the most common mushrooms growing in any forest.

Despite the name of mushrooms, raw fruits can be consumed only a few species of more than three dozen varieties available. Usually fruiting bodies require heat treatment.

How to clean and prepare russula for cooking

Cleansing russula is identical to the processing of other edible representatives of the mushroom kingdom. Damaged fruiting bodies and forest debris must be removed during the collection process.

The crop that remains in the basket must be soaked at home in cold water. All insects that remain inside the fruit must leave them. Then you should remove the skin from the hats and cut out the damaged or darkened areas. Since russula cannot be stored for a long time, they must be processed within 5 hours.

At the last stage of preparing mushrooms, they need to be washed. In the event that the russula is planned to be dried, then they should not be washed at all.

How to clean russula (video)

How to fry russula

The most common way to cook russula among housewives is frying. Peeled mushrooms are washed in cold water. After that, the legs are separated from the caps and cut into strips. If desired, the caps can be cut into thin rings. If the hat is large (more than 7 cm), for convenience, it must be cut into two parts, and then lengthwise into plates. It is recommended to cut the mushrooms on a cutting board, laying it with plates down. In order not to spoil the dish, the dust from the plates does not need to be fried, it must be thrown away.

The product ready for frying is thrown into a frying pan heated with oil. As soon as the pieces of the fruit began to dry out, you should turn off the fire.

Before frying, russula are washed in cold water.

How much time and how to cook russula

Proper processing of mushrooms involves removing their inherent bitterness. First of all, the fruits must be soaked, and then sorted out, selecting healthy specimens with a strong structure for cooking.

Place the peeled russula in a bowl, pour fresh water, and put on fire. The composition must be boiled for 30 minutes. At this time, salt and spices should be added. Then strain with a colander. This type of mushroom gives the broth bitterness, so they are not used for making soups.

What is best to cook from russula

There are different ways to cook common mushrooms. The most popular of them are salting and frying, but each housewife chooses according to her taste.

During the process, it is important to follow certain rules so as not to spoil the taste of the dish. Russula is practically not used in the preparation of first courses and for drying. But there are many recipes that can diversify the table.

The most common way to cook russula among housewives is frying.

The best russula dishes

The amount of protein in fruits is comparable to meat, so they are often chosen as an alternative by vegetarians. 100 g of the product contains only 19 kcal, as well as vitamins, trace elements and a small percentage of fats and carbohydrates. In view of this, mushrooms are included in the diet. Along with high nutritional value, the russula dish does not overload the body.

How delicious to cook russula in a pan

There are several ways to cook mushrooms in a pan. Some prefer to fry them with potatoes, others with sour cream. Every housewife has her own signature dish. In order to fry a forest product in sour cream, you will need:

• 3/4 cup sour cream;
• 2 onions;
• vegetable oil.

Cooking technology includes:

1. Boil the sorted and washed mushrooms with salt for about 5 minutes. Then strain through a colander.
2. Cut the fruits into strips and fry. Add chopped onion, salt and pour sour cream.
3. Mix all the contents of the pan and boil. Sprinkle with chopped herbs before serving.

It turns out very tasty roast with potatoes, which even an inexperienced cook can handle. Need to stock up:

• potatoes (6 pcs.);
• mushrooms (200 g);
• bulb.

Walkthrough:

1. Cut the peeled potatoes into cubes and cover with water.
2. Cut the washed fruits into plastics.
3. In a deep container, heat the oil and fry the diced onion with mushrooms for 8-10 minutes, remembering to stir. Salt and pepper.
4. Immerse potatoes in a bowl with mushrooms, add water so that it covers all the contents.
5. After boiling, reduce the heat and simmer for a third of an hour until the potatoes become soft.

How to cook russula soup (video)

How to pickle russula for the winter

Depending on the purpose of salting (for the winter or for quick cooking), a method is chosen that can be cold, hot or fast.

For quick cold pickling, place 0.5 kg of mushrooms in a container, add 5 cloves of garlic, spices (mint, parsley, dill and others to taste), salt (2 tablespoons per 1 liter of water) and pour water. After 12 hours the product is ready for use.

Cold salting allows you to prepare forest gifts for future use. It is required to dissolve salt (50 or 100 g per 1 liter of water, depending on the storage temperature: up to 5 ° C or higher) and pour in a solution of russula. Put oppression on top. To remove bitterness, it is recommended to change the water daily for the first 3 days. Sprinkle with spices to add flavor. The duration of salting is 1.5 months.

Salt can also be hot, which differs from cold pre-heat treatment. Due to this, the brittle pulp becomes more elastic. Soaked fruits should be placed in an enamel container, pour water and boil. For 1 kg of crop 1.5 liters of water. Then add spices (peppercorns, cloves) and mix. Readiness is determined by the fact that the mushrooms settle to the bottom.

Depending on the purpose of salting, a method is chosen, which can be cold, hot or fast.

Russula soup recipe

Making soup is really easy. The recipe will require the following products:

• 250 g mushrooms;
• 1 onion;
• 3 potatoes;
• 1 carrot;
• peppercorns;
• Bay leaf.

Management:

1. Finely chop the forest product. Peel potatoes and cut into cubes.
2. Bring water to a boil and add potatoes with mushrooms and spices.
3. Fry chopped vegetables in butter for 5 minutes. Then add to the pan and season with dill. After 10 minutes, the soup is ready.

Russula soup is popular among housewives

Delicious russula salad

Cooks love this mushroom for its ease of preparation. It is not only salted, fried or pickled, but also used as an addition to salads. For 300 grams of russula you need to take:

• 300 g of chicken meat;
• 100 g of walnut;
• egg;
• a couple of pickles;
• 1 pack of processed cheese;
• 1 pc. onions and carrots.

Detailed salad preparation process:

1. Boil mushrooms and cut into strips, onion into cubes, grate carrots.
2. Place vegetables with mushrooms in the pan.
3. Cut meat and cucumbers into cubes. Grate or chop boiled eggs and cheese.
4. Combine all prepared foods, add spices, mayonnaise and add nuts.

Cooking russula in the oven

Forest harvest can be used as a filling for pies.

1. From 2 eggs and 100 g of flour make a batter by adding salt and pepper.
2. Cut 300 g of mushrooms into cubes, which are fried, previously dipped in batter.
3. Saute 200g leek until soft.
4. Cut out a circle from the puff pastry and lay it in such a way that the shoes are formed. Spread fried onions and mushrooms on top.
5. For the sauce, mix sour cream (150 g) with eggs (3 pcs.), Add salt, pepper and mushroom seasoning. Pour them a cake.

Bake for about an hour in an oven preheated to 180 degrees. The dough should be browned.

Cooks fell in love with russula for ease of preparation

The recipe for delicious mushroom caviar from russula

• 1.5 kg of fresh raw materials;
• 200 g each tomato, sweet pepper and carrots;
• 300 g of onion;
• 25 ml of vinegar 9%;
• 300 ml vegetable oil.

Cooking process:

1. Boil the washed russula for 30 minutes, regularly removing the foam. Then strain through a colander.
2. After removing moisture, scroll in a meat grinder.
3. Fry vegetables cut into pieces.
4. Fry the onion, then add the tomatoes, carrots and bell peppers.
5. Grind prepared vegetables using a meat grinder. Mix with mushrooms.
6. Take a container with a thick bottom. Pour oil. Move mushrooms with vegetables into it, pour sugar (15 g or to taste), salt and black pepper.
7. Simmer the mixture over low heat, stirring constantly, otherwise it will burn.
8. At the final stage, add vinegar and mix.

How to cook russula in batter (video)

Rolled cans must be kept in a dark, cool place. Knowing the features of cooking russula, you can come up with your own recipes. Mushrooms make delicious soups, fried foods, sauces and pie fillings.

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