Cold salted russula recipe

Russula - one of the most common mushrooms. They grow in deciduous, coniferous or mixed forests throughout the summer-autumn season. The recipe for salted russula is easy to prepare and requires minimal time. And how delicious they are with boiled potatoes, onions and herbs!

There are several ways to salt russula for the winter. One of them is the cold way. It differs from others in that the mushrooms are aged in a cool place for ten days.

You can familiarize yourself with the recipe on how to salt Russula in a cold way on this page. According to this recipe, you can also cook mushrooms and thrills.

How to salt Russula for the winter: ingredients for the recipe

In order to salt the russula prescription in a cold way, you will need the following ingredients:

• 500 g russula
• 3 cloves of garlic
• 3 leaves of black currant
• 3 leaves of cherry
• 2 dill umbrellas
• salt to taste

Time for preparing: 1 h 30 min + 10 days for aging.

Servings Per Container: 500 ml

The recipe for salting Russula in a cold way

1. To sort out mushrooms, to clear of garbage. Before cooking, russula must be removed from the hats.

2. Put in a large pot and pour cold water. Put on fire, bring to a boil, cook over moderate heat for 15 minutes.

3. Fold in a colander, rinse under a stream of cold water. Fold again in a saucepan, pour water. Put on fire, bring to a boil, cook over moderate heat for 1 hour. Discard in a colander.

4. Peel and chop the garlic.

5. Next, according to the recipe for making salted russula, put the mushrooms in a container, pouring each layer, salt and shifting leaves of currants and cherries, garlic and dill.

6. Place a plate on the mushrooms according to the diameter of the container.

7. Put oppression.

8. Cover with gauze or cloth and tie. Soak in a cool place for 10 days. Keep also in a cool place.