How and how much to cook russula

Mushrooms can be used for salads, appetizers and hot dishes, pickled, pickled or frozen.

How to prepare russula

Go through the mushrooms and immediately discard the spoiled and wormy ones. Shake off the legs and hats from forest debris. Pour russula with cool salted water and leave for an hour. This will help remove small debris stuck between the plates and insects.

Rinse the mushrooms after soaking. Use a knife to clean the legs and caps, cut out the darkened and damaged areas. Rinse again under running water.

How much to cook russula

On average, these mushrooms are boiled for about 30 minutes, although very small specimens will be ready in 20-25 minutes. The russula can then be used in salads, appetizers, or simply served with a side dish.

If other treatments are planned after boiling, the time is reduced. So, russula need to be cooked:

• for frying, stewing and baking - 5-10 minutes;
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• for freezing - 20 minutes;
• for hot salting - 7-10 minutes;
• for pickling - from 15 minutes depending on the recipe;
• for soup - 10-15 minutes.

How to cook russula

Place the mushrooms in a saucepan and cover with room temperature water. You need about twice as much liquid as russula. Bring to a boil over medium heat. Add salt: a teaspoon is enough for a liter of water. You can also throw in a bay leaf and a few black peppercorns.

After boiling, cook over low heat. Use a slotted spoon to remove any foam that forms on the surface. Stir the mushrooms gently from time to time. Throw the finished russula in a colander.

The resulting broth is best poured. It is not suitable for soup because of the bitterness.