Salted milk mushroom salad. Cut the milk mushrooms into two, and large ones into four parts. Chop the onion as finely as possible, sprinkle on top, pour in vinegar, Provençal oil and mix. This salad can be prepared differently. Cut the milk mushrooms into large pieces, add finely chopped onions, canned green peas, vegetable oil, prepared mustard, and ground black pepper. Mix everything, put in a salad bowl and garnish with herbs.

Salad of salted mushrooms and sauerkraut. Wash the mushrooms, drain, cut into slices, mix with squeezed sauerkraut and chopped onions or green onions. Season the mixture with vegetable oil, sugar, add salt and mix. Place the salad in a salad bowl, sprinkle with black pepper and garnish with parsley sprigs.

For 180 g of mushrooms - 150 g of cabbage, 30 g of onion, 25 g of butter, 6 g of sugar.

Salad of salted mushrooms and vegetables. Cut well-washed mushrooms and pickled cucumbers into slices. Boil potatoes and carrots in their skins in salted water. Boil the beets without salt. Cool the vegetables, peel and cut into slices. Cut the onion into half rings. Finely chop fresh white cabbage. Combine the prepared products, season with vegetable oil, sugar, salt and mix well.

Place the salad in a salad bowl, garnish with herbs (sprinkle with black pepper first).

For 100 g of mushrooms - 35 g cucumbers, 30 g onions, 75 g potatoes, 35 g beets, 30 g carrots, 45 g cabbage, 25 g butter, 6 g sugar.

Salted mushrooms with sour cream. After cutting pickled or salted mushrooms into pieces, add sour cream, finely chopped green onions and mix everything well.

For 230 g of mushrooms - 35 g of onion, 130 g of sour cream.

Salted mushrooms with potatoes, cabbage and cucumbers. Boil potatoes in their skins, peel and cut into slices. Finely chop the salted mushrooms. Sort through the sauerkraut and squeeze out the excess brine. Mix all the vegetables with mushrooms, add finely chopped onion, pour in oil and vinegar, sprinkle with salt and pepper and mix well. Decorate the dish with slices of pickled cucumbers, small mushroom intestines, finely chopped dill and cockerel.

For 150 g of mushrooms - 210 g of potatoes, a glass of sauerkraut, pickled cucumber, 2-3 tablespoons of vegetable oil. Salt, pepper and herbs to taste.

Sandwiches with baked champignons. Salt the caps of fresh champignons, place them on a greased baking sheet and bake in the oven. Finely chop the cooled mushrooms, crush them and mix with well-pounded butter. Spread the prepared mixture onto a slice of bread.

For 135 g of champignons - 15 g of butter, 120 g of bread.

Sandwiches with salted mushrooms. Strain the mushrooms and mince them twice. Spread the bread slices with butter and then place the mushroom mixture on top. Place sprats or smoked sprat on sandwiches. Garnish with finely chopped herbs.

For 60 g of mushrooms - 15 g of butter, 120 g of bread, 20 g of sprat or smoked sprat.

Toasts with stewed mushrooms and eggs. Boil fresh mushrooms in salted water (4 minutes), drain, finely chop and simmer with butter until tender. In a lightly greased frying pan, fry the slices of bread on both sides, cool them and place the cooled mushrooms in an even layer on each. Place hard-boiled egg halves on top and sprinkle with finely chopped green onions.

For 150 g of mushrooms - 15 g of butter, 150 g of bread, two eggs.

Dried mushroom caviar with garlic. Soak the mushrooms, boil and mince. Fry finely chopped onions or green onions in vegetable oil, mix them with mushrooms, add salt and simmer over low heat for 7-10 minutes. When the caviar has cooled, season it with crushed garlic, vinegar, and salt to taste, mix well. For 75 g of mushrooms - 140 g of onion, 60 g of oil, 10 g of garlic, vinegar.

Caviar from salted or pickled mushrooms. Take salted or pickled porcini mushrooms, boletus, aspen and others, chop finely, add chopped onions, fried in vegetable oil. Add salt to taste to the mixture, sprinkle with pepper and mix well. You can add vinegar to taste. Place the caviar in a salad bowl, garnish with onion slices or finely chopped green onions. For 170 g of mushrooms - 100 g of onion, 60 g of oil.

Fresh mushroom caviar. Peel the mushrooms, rinse, cut into pieces and cook for about an hour. Then cool them, strain and pass through a meat grinder. Add onion fried in vegetable oil and mix well. Caviar can be consumed immediately or placed in jars for long-term storage.

For 200-300 g of mushrooms - 1-2 onions, 3-4 tablespoons of vegetable oil. Pepper and salt to taste.

Mushrooms with sour cream sauce. Mushrooms of any kind, salted or pickled, coarsely chop, add chopped onions (or green feathers), canned green peas, and, if desired, boiled potatoes. Mix all this well with sour cream sauce. Sour cream sauce is prepared as follows: add egg yolk to 150 g of vinegar mixed half and half with water and steam until thickened, add 150 g of sour cream to the cooled mass. Salt and pepper to taste. Sour cream sauce can be replaced with mayonnaise.

For 500 g of mushrooms - 300 g of canned green peas, 2 heads of onions or 100 g of green onions, 2-3 boiled potatoes.

Forshmak made from salted mushrooms and herring. Cut off the thin edge of the belly and fins of the herring, make a cut along the entire length of the back and remove the skin, starting from the head. Then take out the insides, remove the head and tail, vertebral and rib bones. Wash the herring pulp and cut into transverse pieces. To add juiciness to herring and remove excess salt. can be soaked in milk. Pass the herring pulp, half the mushrooms and onions through a meat grinder. Chop the second half of the mushrooms, combine with the prepared mass, season with vegetable oil, and mix. Place the forshmak on a plate and garnish with finely chopped green onions.

For 250 g of mushrooms - 60 g of herring, 50 g of onion, 30 g of butter.

Vinaigrette with mushrooms, Cut boiled potatoes, beets and cucumbers into thin slices. Squeeze the sauerkraut, and if it is too sour, rinse it. Add vegetable oil, chopped onion, vinegar, salt, pepper, mustard to the vegetables and mix. The vinaigrette can also be seasoned with mayonnaise with the addition of “Yuzhny” sauce or salad dressing.

In the summer, you can put fresh tomatoes, lettuce in the vinaigrette, and replace the sauerkraut with pickled cabbage. Add chopped salted or pickled mushrooms (white mushrooms, milk mushrooms, saffron milk caps) to the prepared vinaigrette (a quarter of the volume). To prepare salad dressing, take 250 g of three percent vinegar, dissolve 15 g of salt, 15 g of sugar in it, add 250 g of vegetable oil, and a little ground pepper. The dressing is stored in a bottle in a cool place. Shake before use.

For 80 g of mushrooms - 30 g of carrots, 80 g of potatoes, 50 g of beets, 120 g of cabbage, 60 g of cucumbers, 50 g of onions, 30 g of mayonnaise.

Tomatoes stuffed with mushrooms. Cut off the tops of strong, medium-sized tomatoes with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, chop finely, add salt and simmer in vegetable oil until tender. Then add a finely chopped hard-boiled egg and a chopped bunch of greens to the mushrooms. Sprinkle the mixture with black pepper, salt and mix well. Fill the tomatoes with the prepared minced meat, place them in a frying pan, cover them with cut off tops, sprinkle with ground breadcrumbs; pour vegetable oil and bake in the oven. Serve chilled, sprinkled with chopped herbs. For 100 g of mushrooms - 240 g of tomatoes, 30 g of butter, 1 egg, 15 g of crackers.

Mushrooms marinated or salted with vegetable oil and potatoes. 1 bowl of pickled or salted mushrooms, 1-2 onions, 1/3 cup vegetable oil, 1 kg of hot boiled potatoes.

Select mushrooms from the marinade, add finely chopped onion, stir and, pour in vegetable oil or sour cream, serve with hot potatoes.

Salted mushrooms, if they are too salty, soak in cold boiled water, remove with a slotted spoon and drain; then add onion, vegetable oil and serve fried or cold along with hot potatoes.

Mushroom mass with butter. 1 cup finely chopped boiled dried mushrooms, 1 onion, 2 tbsp. spoons of sour cream, 1.5 slices of bread, 1 tbsp. a spoonful of butter, vinegar, salt, sugar, milk, a little vegetable oil.

Fry boiled and finely chopped dried mushrooms together with onions in vegetable oil, cool, add the bread soaked in milk and mince. Mix this mass with sour cream, put in well-pounded butter and grind. For taste, add a little salt, vinegar, sugar.

WHAT TO COOK FROM SALTED MUSHROOMS

Often used for cooking not only fresh or, but no less tasty salted and pickled. Of course, salted mushrooms are already an independent dish in themselves, and it is served as an appetizer with butter and onions, and often with boiled potatoes. Salted mushrooms are often added to other foods to give a dish a special taste, and to make the presentation of dishes more interesting, salted mushrooms are used to decorate them. Can be designed in the form of a mushroom clearing, a mushroom family. Recipes for cooking dishes with the addition of pickled mushrooms are easy to prepare. Just add mushrooms to sauerkraut and season with vegetable oil, and you’ll have an excellent appetizer.

Let's prepare a vinaigrette with pickled mushrooms. You need to take pickled or salted mushrooms, sauerkraut, boiled potatoes and onions. Chop the potatoes and onions, add them to the cabbage, add pickled mushrooms, if they are large they need to be chopped. Mix all vegetables and season with vegetable oil. Garnish the vinaigrette with mushrooms and onion rings. Mustard vegetable oil is very suitable for dressing salads and vinaigrettes; it gives dishes a specific pleasant taste with bitterness and a golden color.

Baked salted mushroom caps. The salted milk mushrooms must be washed and allowed to drain. If milk mushrooms are salted with legs, they must be cut off until a depression is formed in the cap. Then place the caps on a greased frying pan or in a baking dish, and place a piece of butter in each indentation in the cap. Then sprinkle the mushrooms with crushed white breadcrumbs and sprinkle with grated cheese. Bake in the oven for 20-30 minutes, then sprinkle with finely chopped green onions and dill. Serve on a plate with boiled potatoes.

Tomatoes stuffed with salted mushrooms. You need to take fresh ripe tomatoes, approximately the same size. Cut off the top of them and remove the middle with a spoon. Prepare the filling from salted or pickled mushrooms. Wash, soak and finely chop any salted mushrooms. Then fry in butter, cool, add a boiled chopped egg and finely chopped green onions. Fill the centers of the tomatoes with the prepared mushroom filling. Then add one teaspoon of sour cream. Cover the tops of the tomatoes with cut off tops and place on a baking sheet. Bake for 30 minutes. Serve with boiled potatoes or boiled fluffy rice.

Salted mushroom cutlets. Wash the salted mushrooms and soak in cold water for 3-4 hours, then dry and pass through a meat grinder. Prepare mashed potatoes with butter, add chopped mushrooms, add one raw egg and mix well. Form minced mushrooms and potatoes into cutlets, dip in beaten egg and roll in breadcrumbs. Fry the cutlets on both sides until golden brown. Serve with tomato sauce.

Marinated mushrooms in sour cream. Drain the marinated mushrooms from the brine and cut into slices. Fry the mushroom slices in oil with onions for 10-15 minutes, then add sour cream and simmer for another 10 minutes. When serving, sprinkle with fresh herbs.

The recipe for pickled mushrooms, just like the one, has been known to us since ancient times. Our distant ancestors stored mushrooms in large quantities for the winter. This tradition is still alive today. Well, who doesn’t love pickled mushrooms?

Often, we eat them as a snack, mixing them with onions and vegetable oil. However, if you show a little imagination, you can come up with other original recipes for salted mushroom dishes. This is what we will do today. So, let's look at some recipes that can be prepared from salted mushrooms.

Salad with salted mushrooms

The recipe for salad with pickled mushrooms presented below with photo is not only extremely simple, but also very versatile. This pickled mushroom salad recipe can be used for both a regular picnic and a holiday party. This simple salad with pickled mushrooms keeps well in the refrigerator. So you can prepare it ahead of time.

Ingredients:

• ¼ cup freshly squeezed lemon juice
• 2 teaspoons salt
• 2 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¾ cup olive oil
• 900 grams of salted mushrooms
• 300 grams of cherry tomatoes
• 1 head of lettuce
• 225 grams of salami.

Salad recipe with marinated mushrooms

First, prepare the salad dressing. In a small bowl, mix lemon juice, salt, garlic and pepper. Add basil and oregano. Gradually add olive oil, constantly stirring our dressing.

Chop the salted mushrooms. Place in a bowl. Pour over the dressing. Place in the refrigerator for a while.

Cut cherry tomatoes into halves. Fry in a heated frying pan in olive oil for about 3 minutes. We send the fried tomatoes to the mushrooms. We also put the salami cut into cubes there. Mix the salad with salted mushrooms well.

We cover a flat salad bowl with lettuce leaves. Place salad with mushrooms on top. Serve either immediately or put in the refrigerator.

Now let’s move on to one of the main questions, and look at recipes for what can be prepared from pickled and salted mushrooms for the second course.

If we are talking about more satisfying dishes made from pickled mushrooms, then the main dish here is probably meat with pickled mushrooms. Basically, meat and mushrooms are cooked in the oven. Under cheese, this deliciousness simply cannot be compared with anything else. From side dishes

You can also highlight rice with pickled mushrooms or stewed potatoes. But there are other recipes for dishes with pickled mushrooms. Basically, salted mushrooms are usually combined with chicken, often with chicken breast. It is with chicken that we will begin the topic of main courses with salted mushrooms.

Chicken with salted mushrooms

Chicken and salted mushrooms can serve both as a main course and as an appetizer, because this delicacy can be served both hot and cold.

Ingredients:

• 2 teaspoons vegetable oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 clove of garlic
• 120 – 150 grams of chicken meat (breast is better)
• 200 grams of salted mushrooms.

Chicken recipe with salted mushrooms

Heat vegetable oil in a frying pan. In a separate bowl, mix vinegar, mustard and chopped garlic clove. Dredge the chicken on all sides in this mixture. Next, place the chicken in a preheated frying pan and fry for approximately 3 minutes on each side.

Transfer the fried chicken to a plate. Chop the salted mushrooms. Serve the chicken to the table, topped with salted mushrooms.

Fried potatoes with salted mushrooms

Continuing the topic of main courses with pickled mushrooms, I would like to consider one very important question: are pickled mushrooms fried? Of course, most of us are accustomed to the fact that pickled mushrooms act as a snack. However, some of the most advanced chefs successfully use salted mushrooms as an additional ingredient in many main dishes, the most common of which is fried potatoes with pickled mushrooms.

Let's return to the question: is it possible to fry pickled mushrooms? The answer to this question is yes. Yes, you can fry salted mushrooms. However, when frying them, you should follow a certain cooking technology. Before frying pickled mushrooms, drain the brine and rinse the mushrooms with running water. Frying pickled mushrooms is usually done separately from the other ingredients. This can be explained by the fact that pickled mushrooms are a ready-to-eat product. Therefore, their cooking time is significantly less compared to other raw ingredients. You can fry pickled mushrooms with chopped onions, seasoning with salt and ground black pepper.

Now let’s look at one of the recipes for preparing a second course with fried mushrooms. It will be potatoes with salted mushrooms.

Ingredients:

• 500 grams of potatoes
• 450 grams of mushrooms
• 1 teaspoon ground black pepper
• 1 clove of garlic
• 2-3 bay leaves
• 1 tablespoon table salt
• 1 ½ tablespoons vinegar
• 1 teaspoon sugar
• 1 ½ cups water.

Recipe for fried potatoes with salted mushrooms

For this cooking method, you can use ready-made salted mushrooms. Or you can salt them immediately before preparing fried potatoes. Here: Wash the mushrooms thoroughly and clean them of dirt. Cut large mushrooms in half (or into several parts). Place them in a saucepan. Fill with water. Bring to a boil. Boil over low heat for 20 minutes. Drain the water. You can save the mushroom broth. It will make a wonderful soup. Place the mushrooms in a clean, sterilized jar.

Mix the spices separately: pepper, bay leaf, salt, sugar, vinegar and water. You can add 2-3 cloves. Bring to a boil. Place a clove of garlic in a jar. Fill with brine. Leave at room temperature for several hours. Then put it in the refrigerator for 48 hours.

After this, fry the pickled mushrooms in a frying pan with the addition of vegetable oil. Transfer the fried salted mushrooms to a plate. In the same frying pan, fry the potatoes until tender. A couple of minutes before the end of cooking the potatoes, return the fried marinated mushrooms to the pan. Mix everything well. Sprinkle the potatoes with mushrooms with chopped parsley or dill. You can season it with sour cream.

Mushroom pie

We all know that mushroom pie exists. It is usually prepared from fresh mushrooms. However, not always. The recipe for pie with salted mushrooms is very unusual. You can prepare it in the traditional way. But we prefer a slightly different option. Let's prepare a pie with salted mushrooms and cream cheese.

Ingredients:

• 2 cups of flour
• 2 large eggs
• ½ cup unsalted butter
• 1 teaspoon warm water
• ½ teaspoon yeast
• ½ teaspoon salt
• 900 grams of cream cheese
• ¼ boiled leg
• 1 cup chopped pickled mushrooms
• 2 egg whites
• 3 tablespoons chopped fresh parsley
• ½ teaspoon nutmeg

Recipe for pie with salted mushrooms

To bake mushroom pie, you can use any cream cheese. However, ricotta cheese is best. We put it on a sieve (or wrap it in gauze) and remove excess liquid.

Preheat the oven to 220 degrees Celsius.

Let's make the dough. Place flour and eggs in a food processor. Add butter, previously cut into small cubes. Separately mix yeast with water. We send it to the combine. Add salt. Mix the dough for 1 minute until a ball or many small balls form.

In a separate large bowl, combine ricotta, shredded chicken (can be replaced with ham), mushrooms, egg whites, parsley, nutmeg, salt and pepper. Roll out the first layer of dough on a lightly floured surface. Place it in a baking dish. Place the filling on top. Cover with a second layer of dough. We pinch the edges. Brush our pie with beaten egg. Bake for 1 hour until the crust is golden brown.

This pie can be served immediately or refrigerated overnight.

You can make pies with salted mushrooms in the same way. However, this will require more time.

Salted mushroom soup

Mushrooms are often used in soups, stews and other hot dishes. Since the nutritional value of mushrooms is not high, they are perfect for dietary nutrition. Salted and pickled mushrooms do not lose their unique taste and aroma. Therefore, they can be eaten not only as snacks, but also used to prepare soups and broths. We propose to analyze the recipe with a photo of soup with salted mushrooms.

Ingredients:

• 200 grams of pickled mushrooms
• 3 potatoes
• 3 tablespoons pearl barley
• 3 liters of water
• 1 onion
• 1 teaspoon dry dill
• Salt and ground black pepper to taste
• 2 tablespoons of vegetable oil.

Salted mushroom soup recipe

Salted mushroom soup is prepared very simply and quickly, and does not require any special culinary knowledge or skills. To prepare this first dish, you can use any type of mushroom.

Pour water into a saucepan and place on high heat. If you want your soup to be more flavorful, use meat broth instead of water.

We wash the pearl barley well and fill it with cold water. Leave for 15 minutes so that it swells a little.

Peel the potatoes and cut into medium-sized cubes. Place the potatoes in boiling water. Cook for 10 – 15 minutes. Next, add pearl barley. We continue to cook.

Remove the mushrooms from the marinade. Cut them into 3 – 4 parts. Small mushrooms can be left whole. Place in a frying pan onto which we have previously poured vegetable oil. We also put chopped onions there. Fry. When the potatoes are completely cooked, add the mushrooms and onions to the pan. Cook for another 10 minutes. After this, you can add salt and pepper to the soup to taste.

Sprinkle dry dill into the finished soup. Cover with a lid.

Pizza

The recipe for pizza with salted mushrooms can be absolutely anything. You can even come up with one yourself. We offer you our recipe for pizza with pickled mushrooms. It is based on the use of simple ingredients.

Ingredients:

• 1 kg pizza dough
• 2 cups grated cheese
• 2 ¼ teaspoons chopped fresh rosemary
• ½ teaspoon crushed red pepper
• Salt to taste
• 1 ½ tablespoons olive oil
• 200 grams of smoked sausage
• 1 small red onion
• 150 grams of pickled mushrooms
• Chopped fresh parsley (optional).

Pizza recipe with pickled mushrooms and smoked sausage

Preheat the oven to 220 degrees Celsius. Line a baking tray with baking paper. Place the dough on the work surface. Let it sit at room temperature for about 20 minutes. After that, roll it out lightly. Sprinkle with a little grated cheese, rosemary, salt and red pepper. Roll out into a thin layer. Transfer to the prepared baking sheet.

Heat olive oil in a small frying pan. Fry the sausage cut into slices on it for 5 minutes. Using a slotted spoon, remove the sausage from the pan. In the same frying pan, fry the red onion.

Next, put all the filling on the dough. Pizza with salted mushrooms and sausage is baked for 20 minutes. Next, it is removed from the oven and cooled slightly. Pizza with pickled mushrooms and sausage is good both hot and cold.

Salted mushroom caviar

Sometimes it happens that we pickled mushrooms unsuccessfully. No one is immune from this. So what to do in this case? Don't throw this most valuable product into the trash. In this case, we can give failed mushrooms a second life. Here a recipe for mushroom caviar made from salted mushrooms will come to our aid.

Ingredients:

• 250 grams of salted mushrooms
• 1 onion
• 2 tablespoons vegetable oil
• Ground black pepper to taste
• Vinegar to taste.

Salted mushroom caviar recipe

Place the salted mushrooms in a colander and rinse well with water. Let the water drain. Finely chop the mushrooms or grind them in a food processor.

Peel the onion, chop it and fry it in vegetable oil. Mix mushrooms with onions, pepper to taste. Add a small amount of table vinegar. Our salted mushroom caviar is ready. Now all that remains is to put it in jars and store it in the cold.

Solyanka

Solyanka is one of the most popular dishes in Russia. As you know, solyanka is a soup that is prepared on the basis of meat, fish or mushroom broth. The most important components of solyanka are pickled cucumbers or pickled mushrooms. It is believed that the word “solyanka” comes from the word “salt”.

This tasty and satisfying soup is considered one of the most difficult to prepare, since it includes a fairly large number of ingredients.

Unlike meat, mushroom solyanka with salted mushrooms is prepared much easier and faster.

Ingredients:

• 300 grams of salted mushrooms
• 200 grams cabbage
• 1 pickled cucumber
• 1 onion
• 2 – 3 potatoes
• 1 tablespoon tomato paste
• 1 lemon
• 1 – 2 tablespoons vegetable oil
• 2 ½ – 3 liters of water
• 10 – 12 olives
• 1 teaspoon chopped fresh herbs
• Salt to taste.

Mushroom solyanka recipe

First, we prepare all the ingredients we need. Instead of tomato paste, you can use tomato juice or fresh tomatoes. Lemon should be cut into thin slices. It is better to take olives without pits.

Pour water into the pan. Bring to a boil over high heat. We send diced potatoes there. Reduce heat, cook for 20 minutes.

Cut fresh cabbage into thin strips. You can also use salted cabbage.

Chop mushrooms and onions into cubes. Fry in a frying pan. When the onions and mushrooms become soft, add the cabbage. Stir and simmer over low heat for 10 - 15 minutes. Add tomato or tomato paste. Mix. Transfer the entire mixture into a saucepan with potatoes.

By the way, as already mentioned, hodgepodge with salted mushrooms can be prepared without adding tomato paste. It is usually used to give a golden hue to the finished dish.

Cut the pickled cucumber into cubes and add to the soup. You can also add a few tablespoons of cucumber pickle. It will add some sharpness to the taste.

When all the vegetables have boiled well, add salt to our soup. If there is not enough sourness, add lemon slices.

At the very end, add the olives.

To make our mushroom hodgepodge more aromatic, you should add fresh or dried herbs to it.

As a rule, mushroom solyanka is served with yogurt sauce with garlic or regular sour cream.

Solyanka is an ideal food that is suitable for both the daily diet and the holiday menu.

The vinaigrette

Vinaigrette in Russia is one of the most popular vegetable salads, without which not a single holiday feast is complete. The recipe for vinaigrette with pickled mushrooms is somewhat different from the classic version of this salad.

Ingredients:

• 2 potatoes
• 100 grams of pickled mushrooms
• 1 beet
• 1 carrot
• 1 onion
• 1 can of canned beans
• Salt and ground black pepper to taste
• A few sprigs of fresh herbs.

Recipe for vinaigrette with salted mushrooms

To make our vinaigrette with salted mushrooms more tasty and aromatic, you should choose sweet beets of bright color. Checking the quality of beets is very simple. Lightly press your fingernail onto the skin of the root vegetable. If the beets are of high quality, then their skin will be thin, and the juice released will have a bright color. This vegetable is simply ideal for making vinaigrette.

Vinaigrette with pickled mushrooms is very easy to prepare. You need to boil all the necessary vegetables and chop them finely. To make the vinaigrette more tasty, you should boil all the vegetables in one pan.

Wash potatoes, carrots and beets. Place in a large saucepan. Cook over low heat for 1 hour.

Cool the boiled vegetables, peel and chop into small cubes of approximately the same size.

We also chop the pickled mushrooms.

Traditional vinaigrette salad is prepared with the addition of pickles and sauerkraut. You can replace these ingredients with regular salt.

Peel and chop the onion. Open the can of beans and drain the liquid.

You can use dried beans instead of canned beans. They should be washed and filled with cold water. Leave to swell for 10 – 12 hours (preferably overnight). When the beans have absorbed all the liquid, you need to drain the remaining water, add new water and cook in lightly salted water until tender.

Place all ingredients in one large container. Season with ground black pepper and vegetable oil. Decorate with sprigs of fresh parsley or dill.

Since the vinaigrette includes pickled foods, it should not be stored for a long time. Otherwise, it may simply turn sour. Therefore, if you want to save time on preparing a salad, you can boil the vegetables in advance and store them in the refrigerator.

Salted mushrooms under a fur coat

We usually cook herring under a fur coat. This is a true classic of the genre. But the recipe for salted mushrooms under a fur coat salad is very original. To make pickled mushrooms under a fur coat, we will need to take:

• 2 potatoes
• 3 eggs
• 1 carrot
• 200 grams sausage cheese
• 50 grams of green onions
• 200 grams smoked chicken breast
• 100 grams of pickled mushrooms
• 200 grams of mayonnaise.

Recipe for pickled mushrooms under a fur coat

Boil eggs, potatoes and carrots. Grind using a grater. Cut the chicken breast into cubes. Finely chop the green onions. Three cheese on a fine grater.

Now we collect our salad of salted mushrooms under a fur coat. Place pickled mushrooms on the bottom of the salad bowl. Sprinkle with green onions. Coat with a thin layer of mayonnaise. The next layer is potatoes. Mayonnaise again. Then chicken and again mayonnaise. Next comes carrots, mayonnaise, eggs, mayonnaise. Sprinkle the top of the salad with grated cheese. You can decorate with sprigs of fresh herbs.

Stuffed eggs with salted mushrooms

If we need to prepare an appetizer for the holiday table, then pickled mushrooms can again come to our aid. For example, we can prepare eggs stuffed with pickled mushrooms.

Ingredients:

• 5 eggs
• 50 grams of pickled mushrooms
• 1 tablespoon mayonnaise
• 2 tablespoons grated cheese
• 8 olives (pitted)
• 3 tablespoons olive oil.

Recipe for stuffed eggs with salted mushrooms

Boil the eggs hard, cool, peel and cut in half lengthwise. Carefully remove the yolks and mash them with a wooden spoon. Add olive oil. Add mayonnaise, grated cheese, chopped mushrooms and olives to the resulting mixture. If necessary, add a little salt.

Fill the egg white halves with the filling. Place the stuffed eggs with salted mushrooms on a large dish and garnish with fresh herbs.

Salad with chicken and pickled mushrooms

Unfortunately, many housewives simply do not know what can be prepared from pickled mushrooms, thus discarding many interesting recipes.

For example, mushroom salad is a very tasty treat that is suitable for a holiday table. Marinated mushrooms go quite well with chicken, cheese and other foods. Above we already talked about how to make a salad, chicken, mushrooms, marinated cheese, eggs. Now let’s look at a slightly different recipe for salad with pickled mushrooms and chicken.

Ingredients:

• 250 grams chicken breast
• 1 – 2 onions
• 1 carrot
• 1 – 2 potatoes
• 200 grams of mayonnaise
• 1 can canned corn
• 100 grams of cheese
• 200 grams of pickled mushrooms.

Salad recipe with pickled mushrooms and chicken

To make a salad of marinated mushrooms with chicken and cheese, we need to boil the chicken breast, potatoes, carrots and eggs in advance. Grind all prepared ingredients. Three cheese on a grater.

The salad with chicken and pickled mushrooms turns out airy and tender, since we put all the ingredients in layers.

The layers are in the following order: chicken, onions, pickled mushrooms, carrots, potatoes, corn, cheese. Coat each layer with mayonnaise. We decorate our salad with fresh dill.

Marinated mushroom soup

Pickled mushrooms are a product that is available to us all year round. We can cook a hearty and tasty lunch from them. For example, let's look at a recipe for pickled mushroom soup. This is the easiest way to prepare hot food without using expensive ingredients.

Ingredients:

• 200 grams of pickled mushrooms
• 2 – 3 potatoes
• 2 eggs
• 1 onion
• 1 carrot
• 2 – 3 tablespoons vegetable oil
• Salt and ground black pepper to taste
• Greens to taste.

Marinated mushroom soup recipe

Mushroom soup from pickled mushrooms can be prepared using any mushrooms. These can be tremors, boletus, honey mushrooms, etc.

Pour water into the pan. We put it on fire. Peel the potatoes, carrots and onions and cut them into small pieces. Place the potatoes in the pan and cook until tender. Fry onions and carrots in a small amount of vegetable oil.

Place salted mushrooms in a frying pan with fried vegetables. Add greens. Simmer for a few minutes.

When the potatoes are completely cooked, add the fried vegetables and mushrooms to the pan. Salt and pepper. Cook for 10 – 15 minutes. Then we taste and, if necessary, adjust the taste with spices. In a separate bowl, beat the eggs with a fork or whisk until smooth. Pour the egg mixture into the hot soup in a thin stream. Remove from heat, cover with a lid. Let it brew for 5 – 10 minutes. Serve the soup with sour cream or natural yogurt.

Chicken with pickled mushrooms

We have already looked at some recipes with chicken breast and pickled mushrooms. However, this salad is a little different from the rest. Ingredients:

• 3 potatoes
• 300 grams chicken breast
• 3 pickled cucumbers
• 4 eggs
• 300 grams of pickled mushrooms
• 1 jar pitted olives
• Salt and pepper to taste
• Mayonnaise.

Salad recipe with chicken breast and pickled cucumbers

Pre-boil potatoes, eggs and chicken breast. Cool and chop. To make our salad with chicken breast and pickled mushrooms more flavorful, you can use smoked chicken. Lay out in layers: potatoes, chicken, sliced ​​cucumbers, egg whites, pickled mushrooms, egg yolks. Coat each layer thoroughly with mayonnaise. Decorate the salad with chopped olives on top.

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Salad with salted mushrooms is very beneficial for housewives because mushrooms can be combined with almost any other product. For dressing, you can use either mayonnaise or sour cream, or butter. Salad with salted mushrooms is suitable both for a festive table and as a quick meal for a regular dinner or if guests unexpectedly arrive.

When preparing a salad, you can take a variety of salted mushrooms: milk mushrooms, honey mushrooms, russula, saffron milk caps. There are a huge number of cooking options; the salad with salted mushrooms can be layered or the ingredients can be mixed.

If you want to prepare a hearty salad, then salted mushrooms go well with meat and sausages, and for those who are used to counting calories, vegetable salads with salted mushrooms are suitable.

How to prepare a salad with salted mushrooms - 15 varieties

Salad of salted mushrooms with potatoes is a wonderful solution for a homemade dinner with the family. The rich taste of salted mushrooms and the spiciness of hot peppers add variety to even the most ordinary dinner.

Ingredients:

• Salted mushrooms - 200 gr
• Boiled potatoes in their jackets - 200 gr
• Canned cucumber - 80 gr
• Onions - 60 gr
• Hot pepper - 1 pc.
• Vegetable oil - 3 tbsp. l
• Black pepper to taste
• Greenery

Preparation:

Cut the mushrooms into small cubes with sides 1-1.5 cm.

If the mushrooms seem too salty to you, soak them for about 1 hour in cold water to remove excess salt.

Cut the onion into half rings. Add chopped onions to the bowl with mushrooms.

Cut the pickled cucumber into thin slices and add to a bowl with chopped mushrooms and onions.

Cut the hot pepper into slices. We use only the tip of the pepper, about 1.5 cm. This will be enough to give the salad some pepper.

Chop the greens and add to the bowl with the previously chopped ingredients.

Chop the potatoes into cubes, like mushrooms, with sides equal to 1-1.5 cm.

Season the salad with black pepper and vegetable oil. Stir gently, keeping the potatoes intact. Transfer the salad to a salad bowl and it is ready to serve.

This salad has a very original taste. Its advantage is that it will significantly save the housewife’s time, since this salad must be prepared in advance so that all layers are soaked.

Ingredients:

• Mushrooms - 300 g salted
• Potatoes - 2 pcs.
• Onion - 1 pc. big
• Beef – 250 g boiled
• Carrots - 1 pc.
• Chicken egg - 2 pcs.
• Semi-hard cheese – 100 g
• Mayonnaise - 200 g
• Vegetable oil - 3 tbsp.

Preparation:

First of all, boil the beef.

To keep the meat juicy, do not put it in water immediately, wait until the water boils, and only then add the beef

When the meat is ready, place it on a plate and let cool. Then cut into small pieces.

Grate the boiled potatoes in their jackets on a coarse grater.

Boil the eggs hard and when they have cooled, grate them on a coarse grater.

Peel the onion and cut into cubes. Fry in vegetable oil until golden brown, and then let cool.

Grate the washed and peeled carrots on a fine grater.

Grate the cheese, like the carrots, on a fine grater.

Place the salted mushrooms in a sieve or colander to drain the brine.

Let's start assembling the salad.

Place a layer of salted mushrooms, greased with mayonnaise, on the bottom of the salad bowl.

Then a layer of potatoes and fried onions. Grease with mayonnaise.

Also grease the next layer of boiled beef with mayonnaise.

Place the next layer of grated eggs and again a little mayonnaise.

Add grated cheese as the last layer.

Place in the refrigerator for 6-8 hours.

Salad with salted mushrooms "Appetizing"

It's no secret that milk mushrooms are one of the most delicious mushrooms. The secret of the “Russian Feast” salad with salted milk mushrooms is that it can be served as a separate dish.

Ingredients:

• Milk mushrooms - 300 gr
• Boiled potatoes - 4 pcs.
• Eggs - 2 pcs
• Carrots - 1 pc.
• Fresh cucumber 1 piece
• Mayonnaise
• Sour cream
• Salt to taste
• Greenery

Preparation:

Cut 4 medium boiled potatoes into cubes, add 2 boiled eggs and carrots, cut in the same way. Place salted mushrooms in boiling water, bring to a boil, drain the water. When the mushrooms have cooled, cut them into strips. Add diced fresh cucumber to the cup. Season the salad with mayonnaise and sour cream, salt to taste. Place the finished salad in a salad bowl and garnish with herbs.

There are a great variety of salads with salted mushrooms; the advantage of a salad with salted mushrooms and cheese is that even the most inexperienced housewife can prepare it.

Ingredients:

• Salted mushrooms - 200 gr
• Apples - 2 pcs.
• Hard cheese - 200 gr
• Mayonnaise
• Green onions
• Lettuce leaves

Preparation:

Carefully place lettuce leaves on the bottom of the plate. Finely chop the salted mushrooms. Grate the apples on a fine grater and place them on lettuce leaves along with chopped mushrooms. Add finely grated cheese. Season the salad with mayonnaise.

Our usual vinaigrette recipe is a somewhat budget-friendly cooking option. However, vinaigrette with salted mushrooms not only tastes unusual, but it is not a shame to serve it even on New Year’s Eve. It's quick and easy to prepare!

Ingredients:

• Beetroot - 2 pcs.
• Potatoes - 2 pcs.
• Red onion - half an onion
• Parsley - 1 bunch
• Salted mushrooms - 4-5 tbsp
• Pickled cucumber - 1 piece
• Sunflower oil - 1 tbsp
• Balsamic vinegar
• Ground black pepper

Preparation:

Boil the beets and potatoes, peel them. Cut into small cubes.

Peel the red onion, wash and finely chop.

Drain the mushrooms in a colander and rinse with water. If you come across large mushrooms, they need to be chopped.

Cut the pickled cucumber into cubes.

Wash the parsley, dry and finely chop.

In a salad bowl, mix chopped beets with vegetable oil, then add the rest of the ingredients.

Salt and pepper to taste. Finally, drizzle lightly with balsamic vinegar. Stir again and you can serve.

This salad is very filling, so it’s perfect for a winter table. Also, a salad with pickled mushrooms, potatoes and fried onions can easily replace a side dish. Is there a better combination than mushrooms, everyone's favorite potatoes and onions?

Ingredients:

• Salted mushrooms - 170 gr
• Boiled potatoes in their jackets - 170 gr
• Boiled egg - 3 pcs
• Onions - 100 gr
• Green onions - 25 gr
• Mayonnaise - 3 tbsp.
• Vegetable oil - for frying

Preparation:

Cut the onion into half rings and fry in a small amount of vegetable oil.

Onions will look more beautiful and neater in a salad if you use small onions

Peel the boiled potatoes and cut into small cubes, add the fried onion and mix.

Wash the salted mushrooms, dry and cut into small pieces.

Finely chop the green onions and add most of them to the chopped mushrooms, mix. Cut boiled eggs into small pieces. You can start assembling the salad: 1st layer - potatoes with fried onions, 2nd layer - mushrooms with green onions, 3rd layer - eggs. Coat all layers with mayonnaise. Garnish the salad with salted mushrooms with the remaining green onions.

Salted mushrooms go well not only with meat ingredients, but also with vegetables. A striking example of this is the salad with salted mushrooms and corn. The combination of these products is not just original or bright, but explosive. It will appeal to both adults and children.

Ingredients:

• Salted mushrooms - 200 gr
• Chicken fillet - 200 gr
• Onions - 1 pc.
• Canned corn - 1 can
• Eggs - 3 pcs
• Mayonnaise - 2 tbsp
• Salt to taste

Preparation:

Boil the chicken fillet and cut into small cubes.

Drain the liquid from the corn and add it to the chicken along with the mushrooms.

Boil the eggs hard, peel and chop. Add finely chopped onions. Add mayonnaise and mix. If desired, you can add salt to the salad and serve.

If you are tired of the usual crab salad that you prepare for every holiday, then salted mushrooms will help diversify the menu of your celebration. A mixture of salted mushrooms familiar to Russian cuisine and crab sticks will make the salad original, which will definitely surprise your guests and household members.

Ingredients:

• Salted mushrooms - 500 gr
• Crab sticks - 200 gr
• Boiled potatoes - 200 gr
• Eggs - 4 pcs
• Carrots - 1 pc.
• Onion - 1 piece
• Mayonnaise
• Green onions

Preparation:

Cut the salted mushrooms into pieces and place on the bottom of the salad bowl, sprinkle with chopped onions and coat with a layer of mayonnaise. Grate the boiled potatoes on a coarse grater and place on top of the mushrooms. Distribute the diced crab sticks in the next layer. Grate the carrots on a coarse grater, then cut the boiled eggs into cubes. Each layer of ingredients should be coated with mayonnaise and sprinkled with herbs.

The finished salad can be decorated with sprigs of dill or parsley.

Shrimp are not a cheap pleasure, but once you try this salad you will cook it again and again. A salad with fried shrimp and salted mushrooms will rightfully become the climax of any feast.

Ingredients:

• Vegetable oil for frying
• Arugula - 30 gr
• Large shrimp - 900 gr
• Salted mushrooms - 1.5 kg
• Olive oil - 1 tbsp
• Balsamic vinegar - 1 tsp
• Ground black pepper

Preparation:

Grease a preheated grill pan with olive oil and fry the shrimp until golden brown. Place the salted mushrooms in a colander and let the liquid drain, then rinse with warm water and cut into arbitrary pieces. Combine with fried shrimp. Wash and dry the arugula, add to the bowl with shrimp and mushrooms. Pepper and salt to taste, stir. Place in a salad bowl and pour balsamic vinegar on top.

The salad should be served immediately after preparation, so that the arugula does not wilt and lose its appearance and beneficial properties.

Salad with salted mushrooms and chicken “Favorite”

This salad can become the calling card of any housewife. The highlight of the salad is the combination of salted mushrooms with chicken, cooked with the addition of parsley or celery root.

Ingredients:

• Chicken breast - 300 gr
• Salted mushrooms - 200 gr
• Canned green peas - 200 gr
• Potatoes - 100 gr
• Cheese - 100 gr
• Parsley root, bay leaf
• Spices
• Mayonnaise

Preparation:

First of all, boil the chicken breast in broth with the addition of spices, bay leaf, celery root or parsley. Then cool the finished meat and divide it into fibers. Peel boiled potatoes in their jackets and cut into small cubes. Rinse the mushrooms with cool running water and cut into small pieces. Grate the cheese on a coarse grater. Mix all ingredients in a deep bowl, add canned green peas, salt and pepper. Season the salad with mayonnaise, mix and let it brew in the refrigerator for several hours.

Salad with salted mushrooms "Melnik"

The salad turns out tender and tasty. The bright and rich taste of mushrooms and ham softens the lightness of the cheese.

Ingredients:

• Salted mushrooms - 400 gr
• Ham - 400 gr
• Hard cheese - 300 gr
• Potatoes 4 pcs
• Carrots - 3 pcs.
• Eggs - 4 pcs
• Onion - 1 piece
• Mayonnaise, spices and pickles to taste

Preparation:

Place the mushrooms in a sieve or colander, let the brine drain and chop. Also chop the onion and add to the mushrooms, place on the bottom of the salad bowl. Place a layer of mayonnaise and grated cheese on top of the mushrooms and onions. Then a layer of boiled chopped ham, and on top of pickles, grated on a coarse grater. The next layer should be layered with boiled eggs grated on a coarse grater and greased with mayonnaise. The last layer is grated carrots.

Grate the boiled potatoes on a coarse grater and sprinkle on the sides and top of the salad.

Despite the fact that the salad contains ingredients fried in oil, and the layers are coated with mayonnaise, the salad does not turn out greasy, rather, on the contrary, it is light and airy.

Ingredients:

• Rice - 4 tbsp
• Bouillon cube - 1 piece
• Crab sticks - 250 gr
• Eggs - 3 pcs
• Salted mushrooms - 300 gr
• Onion - 1 piece
• Mayonnaise - 150 ml
• Carrots - 1 pc.

Preparation:

Rinse the rice several times, add water and boil over low heat until tender, adding a bouillon cube. Grind the hard-boiled eggs on a grater. Chop the onion and carrots into strips and sauté in vegetable oil until golden brown. Now we begin to lay out the salad in layers, spreading each layer with a small amount of mayonnaise.

Place rice on the bottom of the salad bowl, cover it with chopped crab sticks, and sprinkle grated eggs on top. Place a layer of roasted vegetables and salted mushrooms. Garnish with grated cheese. Place the dish in the refrigerator for several hours to soak.

Mushroom salad "Preobrazhenskaya Zastava"

The recipe for this salad rightfully belongs to Russian cuisine. This salad will be a great treat for any winter evening dinner.

Ingredients:

• Salted mushrooms - 300 gr
• Pickled cucumbers - 300 gr
• Sauerkraut - 300 gr
• Onions - 250 gr
• Potatoes - 1 kg
• Sunflower oil
• Greenery
• Sugar
• Vinegar

Preparation:

Coarsely chop the cucumbers and mushrooms. Chop the onion. Add sugar and vinegar to sauerkraut. Mix everything thoroughly and season with vegetable oil and sprinkle with herbs. Serve with boiled potatoes.

Salad with salted mushrooms and beans "Amanita"

The set of products for this salad is affordable and simple. In addition, it does not contain meat, and lean mayonnaise can be used, so the salad can be considered dietary.

Ingredients:

• Canned corn - 400 gr
• Salted mushrooms - 500 gr
• Canned white beans - 400 gr
• Korean carrots - 100 gr
• Lenten mayonnaise (or regular) - 250 ml
• Cherry tomato - 200 gr
• Salt to taste

Preparation:

Wash the mushrooms and chop finely. Drain the liquid from the beans and rinse with boiled water. Squeeze the juice out of the Korean carrots and cut them into 3-4 cm long. Drain the liquid from the corn and add to the salad. Season with mayonnaise, add salt and mix.

Cut the cherry tomatoes in half, place the salad in a dish and place the tomato halves on top, making dots on them with mayonnaise, like a fly agaric.

The taste of salted mushrooms is unusual in itself, but you can discover it in a new way if you make caviar from them.

For caviar it is better to use salted milk mushrooms

Ingredients:

• Salted milk mushrooms - 500 gr
• Onion - 1 piece
• Vegetable oil - 3 tbsp
• Greens, salt, pepper to taste

Preparation:

Finely chop the onion and fry it in a frying pan until golden brown. Grind the fried onion together with salted milk mushrooms in a blender, grind in a meat grinder or finely chop. Season the resulting mass with salt and pepper. To stir thoroughly. Preserve the mushroom mass in jars and store in the refrigerator in sterilized jars.

[ Pickled cucumber salad

2 pickled cucumbers, 2 hard-boiled eggs, crab sticks 100 g, 1/2 can corn, onions, mayonnaise, parsley.
Cut cucumbers and crab sticks into strips, onions and eggs into small cubes, add corn, mayonnaise, mix and sprinkle chopped parsley on top.
Salad of pickled cucumbers and sweet red peppers
For 100 g of salad: pickled cucumbers - 40 g, red sweet pepper - 20 g, parsley and dill - 1 g, half and half sour cream with kefir - 30 g.
Wash cucumbers and seeded peppers, dry and cut into strips, mix, add kefir sauce with sour cream and sprinkle with herbs (do not add salt).
Beet salad with pickles
Beets - 2 pcs., pickles - 2 pcs., onions: - 1 pc., salt, sugar - to taste, lemon juice - to taste, cumin - a pinch.
Bake the beets, peel and grate on a coarse grater. Cut the cucumbers into small cubes, the onion into rings. Stir, season to taste with salt, sugar, lemon juice, cumin, sprinkle with onion rings.
Salad with pickles and herring
Potatoes - 6-7 pcs., salted herring - 2 pcs., pickles - 2 pcs., vegetable oil - 3 tbsp. l., apples - 3-4 pcs., onions - 1/2 onion, sugar - 1 tsp., vinegar, mustard, ground black pepper, salt - to taste.
Mix diced boiled potatoes, chopped cucumbers, apples, and onions. Add skinned and boned fish, season with black pepper and sugar, and salt to taste. Mix vinegar, mustard, oil and sprinkle the salad with this dressing.
Pickled cucumber caviar
Pickled cucumbers - 1 kg, onions - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.
Finely chop the pickled cucumbers and squeeze the juice from the resulting mass. Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue frying over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
Cold pickled cucumber soup
Sour milk - 1 l, sour cream - 1/2 cup, pickles - 1-2 pcs., green onions, dill - to taste, egg - 2-3 pcs., sugar - to taste.
Wash the cucumbers and grate them on a coarse grater. Wash the green onions and dill well and chop finely. Combine sour milk with sour cream, beat a little, add cucumbers and herbs, season with sugar to taste. Pour into plates, sprinkle with finely chopped hard-boiled eggs.
Rassolnik with buckwheat
1 tbsp. spoon of melted butter, 2-3 pickled cucumbers, 1 carrot, 1 onion, 1 parsley root, 1 celery root, 3-4 potatoes, 2 tbsp. spoons of buckwheat, kernels, greens, laurel. leaf, allspice, salt - to taste.
Put a little melted butter, peeled and sliced ​​pickles, chopped carrots, onions, parsley roots, celery into the pan and simmer under the lid for 15-20 minutes. Add potato slices and bay leaves. leaf, allspice, required amount of boiling water, 2 tbsp. spoons of kernels and cook until tender. Season with cucumber brine to taste and boil. Serve with sour cream and herbs.
Soup “Rassolnik”
For 3 liters of finished soup: 2/3 cup pearl barley, 5-6 potatoes, 1 carrot, 2-3 onions, spices, bay leaf, salt, herbs, 3-4 pickles.
Soak pearl barley for 10-12 hours. Cook the cereal for 1 hour, add diced potatoes, finely chopped onions and carrots sautéed in melted butter, cook for 20 minutes. Finely chop the cucumbers and put them in a saucepan, add the laurel. leaf, spices, salt. After 5 minutes, remove the pan from the heat, add finely chopped herbs, cover with a lid and let it brew for a while.
Homemade rassolnik
8-10 dried mushrooms, 2 pickled cucumbers, 1/8 head of white cabbage, 5-6 potato tubers, 4 tbsp. spoons of melted butter, 1/2 carrot root, parsley and celery, 2 onions, pepper, bay. leaf, brine, herbs and salt - to taste.
Peel carrots, parsley, celery and onions, rinse, cut into strips and sauté in melted butter. Boil the dried mushrooms, strain the broth, and chop the mushrooms into strips. Cut the pickled cucumbers lengthwise, cut off the skin, remove the seeds, cut into large strips, add water and boil for 5-7 minutes. Wash the cabbage and cut into strips. Place the chopped potatoes into the boiling broth, let them boil, add the cabbage and cook for 6-7 minutes. Then add the sautéed roots, mushrooms, poached cucumbers, salt, pepper, bay leaf and cucumber brine and let simmer over low heat for 8-10 minutes. When serving, serve with sour cream and chopped dill and parsley.
Selyanka from sauerkraut
2 cups sauerkraut, 2 onions, 2 apples, 2-3 beets, 2 pickles, 50 g cheese, 1 tbsp. a spoonful of butter or 2 tbsp. spoons of sour cream, ground rye crackers, salt - to taste.
Squeeze the cabbage and put it in a frying pan in which finely chopped onion was fried in melted butter, cover with a lid and simmer everything together for 1-1.5 hours. Boil the beets in advance and chop thinly. Add beets, sliced ​​apples, and pickles to the pan. Sprinkle the selyanka with grated cheese or ground rye breadcrumbs, add a little butter or sour cream and bake in the oven.
Vegetable solyanka
1 head of medium-sized cabbage, 300 g mushrooms, 2-3 pickled cucumbers, 2-3 onions, 2 tbsp. spoons of vegetable oil, 50 g of any cheese, rye or breadcrumbs, salt and pepper - to taste.
Simmer fresh white cabbage, fry mushrooms with onions cut into half rings, cut pickled cucumbers. Mix everything, add salt, add a little pepper, place in a frying pan, greased with vegetable oil and sprinkled with breadcrumbs, with grated cheese on top. Bake in the oven for 20-25 minutes; the finished solyanka is decorated with lemon slices and herbs.
Mushroom solyanka
500 g of fresh mushrooms, 500 g of fresh cabbage, 2 pickled cucumbers, 1 onion, 2 tbsp. spoons of tomato puree, 1-2 teaspoons of sugar, 2 tbsp. spoons of margarine, 0.5 lemon, salt, pepper, vinegar - to taste.
Chop the cabbage, put it in a saucepan, add 1 tablespoon of margarine, 0.5 cups of water, vinegar and simmer for 50-60 minutes. 10-15 minutes before the cabbage is ready, add tomato puree, sliced ​​cucumbers, sugar, salt, pepper, and bay. sheet. Peel, wash, fresh mushrooms, cut into slices and fry in margarine, add salt, onion, and spices. In a frying pan greased with margarine, place a layer of stewed cabbage, then mushrooms and again a layer of cabbage. Sprinkle with ground breadcrumbs, drizzle with oil and bake in the oven. When serving, cut the solyanka into portions and place a slice of lemon on each piece.
Squid stewed with pickles
Squid 800 g, butter 3 tbsp. spoons, onion 3 pcs., pickled cucumbers 2 pcs., tomato sauce 2 cups, potatoes 3 pcs., tomatoes 2 pcs., garlic 3-4 cloves, salt, pepper, parsley, a bunch of herbs.
Wash the fillet, cut into strips, salt, sprinkle with ground pepper and lightly fry. Then place the squid in a pan, add lightly fried chopped onion, chopped and fried potatoes, tomato slices, pour tomato sauce over everything and simmer over low heat for about 30 minutes. Meanwhile, peel the cucumbers, chop and simmer until soft. When the squid and vegetables are stewed, mix them with cucumbers and crushed garlic.
Kidneys with potatoes and pickles
Kidneys 600-800 g, butter 100 g, potatoes 8-10 pcs., pickled cucumbers 3 pcs., onions 2 pcs., cucumber pickle 1/2 cup, sour cream 1 cup, meat broth 2 cups, salt, pepper to taste, parsley or dill greens.
Cut the kidneys (beef, pork, lamb) in half, add cold water and soak for 2-3 hours, changing the water. Then put them in a saucepan, add cold water (3 liters) and bring to a boil. Drain the broth, add almost clean water and bring to a boil again. Drain this broth again, add water and cook the kidneys until tender, then cut them into slices. Finely chop the onion and fry in butter in a deep frying pan, put kidney slices on top and, turning over, lightly fry with the onion. Pour cucumber brine into the pan, cover with a lid and simmer for 15-20 minutes. Then add 2 cups of meat broth, chopped potatoes, slices of pickled cucumbers, if necessary, salt and pepper and simmer under the lid until the food is ready. Before the end of stewing, pour in a glass of sour cream, bring everything to a boil and remove from heat. When serving, sprinkle with finely chopped parsley or dill.
Zrazy with pickled cucumbers
500 g minced beef, 1 egg, 150 g white bread, 100 ml milk, 3 hard-boiled eggs, 3-4 pickles, 1 onion, parsley (fresh or dried).
Remove the crust from the bread and soak the pulp in milk. Place the minced meat in a bowl, add the squeezed bread, egg and seasoning to the minced meat. Mix everything until smooth. Filling: Chop eggs. Finely chop the cucumbers. Finely chop the onion and fry in oil for 2-3 minutes. Mix everything and add parsley. We make flat cakes from small portions of minced meat, put 1 teaspoon of filling in the center and make a cutlet. Fry the zrazy in oil for 4 minutes on each side. Then reduce the heat and, covering with a lid, cook for another 10 minutes.
Beef with pickles
Beef fillet - 500 g, butter - 1 tbsp. spoon, onions - 2 heads, pickles - 3-4 pcs., onions or green onions for garnish, black pepper, garlic and salt - to taste.
Cut the fillet (tenderloin) into small pieces, sprinkle with salt, fry in oil along with chopped onions. Add ground black pepper, crushed garlic, 1/4 cup of boiling water, simmer for 10 minutes, then add pickles (cut into small pieces) and simmer, stirring, for another 5 minutes. Serve with raw chopped onions (onion or green).]