Gray row mushrooms recipes. Hot salting of violet row

For a standard, but at the same time the most proven recipe for cooking for the winter, you will need the following ingredients:

• The rows themselves with purple and white caps (about a kilogram);
• Coarse salt;
• Water;
• Bay leaf;
• Peppercorns;
• Vinegar.

First of all, sort them into white and purple. This is a very important step, which is one of the key ones in the process of marinating the product. Next, clean the product of any debris.

Actually, you can start the cooking process:

1. Rinse the rows thoroughly, changing the water three times until the dirt is completely gone;
2. Add a kilogram of product, three tablespoons of six percent vinegar and pepper to the water;
3. In addition, immediately add the bay leaf and do not forget to add salt to taste;
4. You must add all the ingredients except the vinegar and bring to a boil;
5. Skim off the foam and simmer over low heat;
6. Cook for about one and a half hours on average;
7. An hour after cooking or twenty minutes before the end, pour vinegar into the pan;
8. Next, you need to sterilize the jars for ten minutes;
9. Place mushrooms in jars.

Please note that pickled rows can be eaten immediately after preparation, although most housewives still prefer to stock up for the winter.

How to salt rows (video)

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Pickled bluelegs: step-by-step recipe

The mushrooms are popularly nicknamed bluelegs, although in fact they have spruce or purple legs, depending on the subspecies growing in the area. You can marinate this mushroom according to the usual recipe, but there are still some differences from the standard procedure.

Take the following ingredients:

• Three kilograms of bluelegs;
• Allspice;
• One and a half tablespoons of salt (as each person decides to taste);
• Lemon acid;
• Hot pepper;
• Garlic.

Traditionally, rinse the product from dirt and start cooking.

1. Peel the garlic, then chop it along with the eggplant;
2. It is important to cut mushrooms not into large pieces, but into medium pieces;
3. Pour the mushrooms into a prepared bowl and fill with water;
4. Bluelegs are cooked for about half an hour;
5. It is important to rinse the mushrooms under running water after cooking;
6. Now return the mushrooms to the bowl, add pepper and salt to taste;
7. At the end of cooking, add citric acid and allspice;
8. Cook for another half hour.

This completes the main preparation. All that remains is to close the rows in the jars.

How to salt purple row for the winter

It is correct to call them poplar or poplar rows. We will need traditional ingredients, but the salting itself will be different from pickling.

Let's take the following products:

• A kilogram of mushrooms;
• Garlic;
• Horseradish leaves;
• Dill;
• Peppercorns;
• Coarse salt - 50 grams.

Before cooking, rinse thoroughly. No other action is required.

1. Boil the rows for an hour (time indicated is approximate);
2. Place horseradish leaves at the bottom of sterilized jars;
3. It is necessary to lay out gradually in layers;
4. Sprinkle each layer with plenty of salt and add garlic;
5. Finally, screw the jars tightly.

They will be salted only after six to eight weeks. At the same time, the shelf life is also limited. Some people believe that you can keep them in a cold place for about three years, but this is dangerous. It is not recommended to consume salted product for more than a year.

Unusual recipes for preparing ryadovka for the winter at home

It's wrong to think that this type Mushrooms can only be boiled and then pickled. There are a huge number of recipes that involve heat treatment of mushrooms. First, try preparing fried rows for the winter. A minimum of products will be required. Actually, in addition to the mushrooms themselves, take vegetable oil and salt. This is a very simple recipe, but if prepared correctly, this method will bring you a lot of joy on cold winter evenings.

Follow the step-by-step instructions:

1. Cut off the legs at the base so that there is no soil or sand;
2. Rinse the mushrooms in a small amount of water as usual;
3. Boil them for about 50 minutes;
4. Let the water drain (use a pre-prepared colander);
5. Fry for an hour and a half, seasoning the rows with a large portion of vegetable oil;
   Add salt during cooking (do not skimp on the salt, as they should be salty enough);
6. Place in jars and prepare lids so that you can immediately begin sealing the product;
7. Pour in vegetable oil and close tightly.

This dish can also be stored in the refrigerator. True, it is allowed to place cooked mushrooms in a cold cellar.

New Year's rows

This dish will move from autumn straight to the New Year's table. The secret is that you need to collect the mushrooms themselves shortly before the first frost. Then the taste will be special.

The structure of the preparation is different due to unusual ingredients.

1. Boil a kilogram of washed mushrooms;
2. In another pan at this time, start preparing the marinade;
3. Add two bay leaves, four dried cloves, a few peppercorns and two tablespoons of salt and sugar to it;
4. Be sure to add vinegar at this stage (preferably a six percent solution);
5. The marinade is cooked for about twenty minutes;
6. At the end of cooking, it is important to pour the entire mixture with 70 percent vinegar essence;
7. Accordingly, pour the marinade over the mushrooms and you can put them in jars.

Open a jar like this shortly before the New Year and you will understand what a special dish you have created.

How to distinguish edible rows from inedible and poisonous ones

It is important to be careful when collecting rows. The danger is that mushrooms may simply be poisonous or at least unsuitable for food. Violet and poplar - the most popular varieties - are edible. Fortunately, they can be found most often.

Still, remain vigilant, since the poisonous row in appearance for an inexperienced mushroom picker can resemble an edible mushroom. When ripe, they smell like stale radishes. At the same time, their color is gray or dull white. Avoid such mushrooms. It’s better to play it safe and throw away the product at the first doubt. Poisoning can be very serious if consumed.

Canning rows (video)

Preparing rows of mushrooms is not much different from traditional pickling of mushrooms. Even a novice housewife can cope if she follows the necessary instructions and follows proven recipes. First, try traditional cooking methods. The taste of these mushrooms is quite unusual, so before making large supplies, you need to understand whether this mushroom is suitable for consumption by you and your loved ones. Always be careful when handling mushrooms for cooking and do not risk your health by eating suspicious specimens.

The rows have a rather specific smell, reminiscent of damp flour. To make them tasty, you need to know how to cook them correctly.

How to prepare rows - pre-treatment

• Remove any debris from the mushrooms and wash well. If the mushrooms are very dirty, soak them in cold water for several hours - all the dirt will be removed from them.
• Boil water in a saucepan and pour vinegar into it (take 1 tablespoon of it for 1 liter of water).
• Place the rows in boiling water and cook for 10 minutes.
• Drain the mushrooms in a colander and let them cool.
• Boil a second portion of water with vinegar in a saucepan.
• Put the mushrooms in the water again and boil again, but for 20 minutes.
• Add one onion to remove unpleasant odor.
• After the second boil, pour cold water over the mushrooms.
• Rows prepared in this way can be placed in any dish.

How to cook marinated rows

For this recipe you will need 1 kg of fresh mushrooms.

• Place the mushrooms boiled in two waters into sterilized jars.
• Cook the marinade from 1 liter of water, 2 tablespoons of salt and 2 tablespoons of sugar, 3 bay leaves, 4 allspice, 1 clove of garlic, 1 tablespoon of vinegar. Cook the marinade for 15 minutes. At the very end, add another 1 tablespoon of vinegar.
• Pour the hot marinade over the mushrooms in the jars and cover the jars with sterilized lids.
• Place the jars of mushrooms in a saucepan with hot water (up to the hangers) and sterilize them for 20 minutes from the moment the water boils.
• Remove the jars from the boiling water and screw on the lids.
• Let the mushrooms cool naturally, and then transfer them to the cold.

How to cook salted rows

Pre-boil 1 kilogram of rows and cool. Also prepare:

• Horseradish leaves - 3-4 pieces. Cut into pieces.
• Dill umbrellas – 2 pieces. Grind it too.
• Garlic cloves – 3 pieces. Cut into slices.
• Peppercorns – 8-10 pieces.
• Coarse salt – 50 g (that’s 2 tablespoons).

Place a quarter of the spices at the bottom of a liter jar. There is a layer of boiled mushrooms on them. Add mushrooms. Next, repeat the layers again: spices – mushrooms – salt. The last layer should be spices. Place a coffee saucer on the spices and place some kind of pressure on it. A narrow, tall jar of tomato paste filled with water will do. Keep the jar with pressure on the kitchen table for 2-3 days. Then remove the oppression and close the rows with a nylon cover. Transfer to the refrigerator or cellar. Salted rows will be ready in 2 months.

How to cook fried rows

You can fry the rows boiled with vinegar yourself, but they taste better with potatoes.

• Fry 2 chopped onions in vegetable oil (3 tbsp).
• When the onion becomes transparent, add 300 g of rows to it. Fry everything together for 15-20 minutes. During this time, the mushrooms will become crusty.
• Place the mushrooms and onions on a plate and pour 2 tablespoons of oil into the frying pan. Heat it up.
• Place potatoes (500 g) cut into slices into a frying pan and fry them for 10 minutes. Salt the potatoes and add ground pepper - everything to taste.
• Add mushrooms and onions to the potatoes and cover the pan with a lid. Simmer the dish for 10 minutes.
• When serving, sprinkle the potatoes with mushrooms with parsley, dill and young onions.

How to cook rows baked with potatoes

Fry mushrooms and onions in vegetable oil until tender. Boil the potatoes in salted water. Layer the ingredients in a baking dish. Pour sour cream over everything and bake in the oven until golden brown.

Due to the rather specific smell of mushrooms, which may not even go away even after two cookings, rows of mushrooms are recommended to be cooked in combination with other mushrooms. Butterflies, honey mushrooms, and tremors are suitable. They need to be taken at least half of the total number of mushrooms.

This year I really liked row mushrooms - they are easy to find, processed perfectly, and eaten with pleasure. Violet row is a mushroom with high nutritional value, containing a unique set of microelements that are not found in other mushrooms. Its season begins in late summer and lasts almost until frost, so now is the time to stock up on these delicious mushrooms for the winter. Since the rows are very dense and crispy mushrooms, they are best suited for pickling, although, of course, any cooking method is good for them - frying, boiling, and pickling.
I suggest salting the rows using a hot method.

Surprisingly, not everyone knows these mushrooms and not everyone collects them, therefore, they can be found in sufficient quantities in the forest, even after a herd of mushroom pickers has passed through it. A large number of mushrooms also ensures that they grow in families. And the fact that rows are extremely rarely wormy makes their processing pleasant, easy and waste-free.

After such manipulations, I weighed the mushrooms - the stated ingredients in the recipe turned out to be exactly two kilograms. Based on this weight, we will calculate the other components of the recipe.

Carefully place the rows in a deep pan and fill them with water. The water should lightly cover the mushrooms. The amount of water in this recipe is not particularly important, but from experience I can say that two kilograms of processed mushrooms require a liter of water.

Peel the garlic, pour the salt into a small container from which it will be convenient to take it with a teaspoon.

When the jars are sterilized and the mushrooms are boiled, you can start pickling. We do everything very quickly so that the jars and mushrooms do not have time to cool. Drain all the water from the mushrooms (you can drain them in a colander in parts). Take a hot jar and add some mushrooms to the bottom.

*Since the mushrooms are collected in the forest with one’s own hands, the cost per serving is minimal. But I suggest you determine the serving size for yourself individually))))

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 10 rub.

Amazing pickled row mushrooms at home! Delicate, fragrant, but terribly fragile. You should be very careful with them so as not to damage this beauty. But how delicious they are in the marinade! It’s impossible to tear yourself away from such a snack. Eaten in an instant.

Also on our website you can find recipes that your whole family will enjoy.

These rows are very easy to prepare. Practically, no effort is required, but their taste is simply charming. Love for such preservation appears after trying just one mushroom. Well, they are very tasty.

You will need:

• 1 kg. freshly harvested row;
• 1 tbsp. l. Sahara;
• a couple of st. l. salt;
• half a two hundred gram glass of vinegar;
• a couple of laurel leaves;
• 5 peas of regular pepper;
• a couple of clove buds;
• a couple of cloves of early garlic;
• a couple of dill umbrellas;
• a couple of currant leaves.

How to pickle gray rows:

1. Initially, you should sort out all the mushrooms. Immediately discard spoiled and wormy ones.
2. Each specimen is naturally washed and additionally scalded with boiling water.
3. The treated rows are transferred to a container suitable for all subsequent actions and filled with water.
4. They are salted, sprinkled with sugar and boiled. This process lasts about twenty minutes.
5. During this time, the process of preparing the container is carried out. It is washed with soda and subjected to mandatory sterilization.
6. Half of all the necessary spices and vinegar are placed in thermally treated jars.
7. Now you can put the boiled mushrooms themselves into jars.
8. The remaining spices are placed on top of them and the remaining vinegar is poured out.
9. Boil the water in which the mushrooms were cooked again and fill all the jars to the maximum.
10. The jars are immediately rolled up.
11. They should cool down upside down and wrapped in something warm enough.

Important! When cooking, you should constantly remove the chaff. This determines how transparent and clean the marinade in jars will be.

After reading the recipes on our site, you can also prepare other delicious preparations, such as for the winter.

How to pickle rows for the winter

Mushrooms that are marinated using wine vinegar rather than ordinary vinegar acquire an extraordinary taste and aroma. Even a minimal amount of spices allows the dish to fully develop.

You will need:

• floor l. wine vinegar;
• 1 onion;
• 1 carrot;
• a couple of laurel leaves;
• 5 peas of regular pepper;
• a couple of clove buds;
• a couple of tsp salt;
• a couple of tsp Sahara.

How to pickle mushrooms:

1. Initially, the mushrooms are sorted, washed, and especially large specimens are cut.
2. Already prepared mushrooms are laid out in a container suitable for subsequent actions and covered with water.
3. They are boiled for about a quarter of an hour.
4. The existing peel is removed from the onion and it is chopped very finely.
5. The carrots are washed, naturally peeled and only then cut into miniature cubes.
6. Vegetables are immersed in a container with wine vinegar. Spices are also added there.
7. The marinade with vegetables should be boiled for about a quarter of an hour.
8. The boiled mushrooms are added to the marinade, and the whole mixture is boiled for literally another five minutes.
9. During this time, care should be taken to prepare the containers in which the canning will be carried out. It is washed with soda and subjected to sterilization necessary for long-term storage.
10. Using a slotted spoon, remove all vegetables and mushrooms from the marinade. They are immediately placed in heat-treated jars.
11. The marinade itself is boiled for about ten minutes and immediately transferred to jars.
12. They are immediately rolled up.

Important! Separately, it is worth mentioning the dishes. To prepare mushrooms, you should absolutely not use containers that are prone to oxidation. This product absorbs all tastes and smells better than others. Nobody wants to receive a snack with a specific, very unpleasant metallic taste. The ideal option is a pan with an enamel coating. But even in this case, you should pay attention to the absence of chips. Even a tiny chip can ruin the entire preservation.

For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.

How to deliciously marinate rows

Citric acid gives any marinade a special taste. The rows in this filling turn out surprisingly tasty. The rich aroma of the dish, the amazing delicate taste of mushrooms - all this is created thanks to just a few grams of ordinary lemon juice.

You will need:

• 1 kg. freshly harvested rows;
• floor 200 gr. glasses of water;
• one and a half tbsp. l. salt;
• floor 200 gr. glasses of vinegar;
• quarter tsp citric acid;
• a couple of tsp Sahara;
• a couple of laurel leaves;
• a couple of sprigs of dill;
• 5 peas of regular pepper;
• a quarter teaspoon of cinnamon;
• a couple of clove buds.

Preparing rows for the winter:

1. Initially, all the mushrooms are sorted and washed, especially large specimens are cut and immersed in lightly salted water.
2. Add the required amount of vinegar to the mushrooms and boil for about twenty minutes. The process of cooking the rows can be considered completed only when all of them, without exception, end up at the bottom of the pan.
3. After all the specimens have settled, spices and the required amount of citric acid are added to them. They are sprinkled with sugar and must be boiled again.
4. During this time, care should be taken to prepare the containers in which subsequent canning will be carried out. It is washed with soda and then subjected to mandatory sterilization.
5. The prepared rows are laid out in thermally treated jars and filled to the maximum with the remaining marinade.
6. Next comes the process of sterilizing the filled jars. To do this, they are immersed in a container of water, in which they must remain for about half an hour.
7. All that remains is to roll it up immediately.

How to pickle rows correctly

A wonderful combination of mushrooms, vegetables and spices. This marinating turns out to be especially tasty. Adding non-standard spices amazingly changes the taste of the mushrooms themselves, making them even more delicious.

You will need:

• one and a half kg. freshly harvested rows;
• floor l. vinegar (necessarily wine);
• one and a half glasses of water;
• 100 gr. leeks;
• 1 juicy carrot;
• a couple of laurel leaves;
• 1 tsp. tarragon;
• half tsp borage;
• a couple of st. l. salt;
• zest from one lemon;
• 1 tsp. Sahara.

We marinate the rows for the winter:

1. Initially, the row needs to be prepared, washed, sorted. Trim a small portion of each leg.
2. They should be blanched in plain water for just five minutes, then removed from the water and placed in a colander.
3. Carrots are naturally washed, peeled and cut into tiny slices.
4. Leeks are also chopped.
5. Vegetables are cooked in a mixture of spices and vinegar for a quarter of an hour.
6. Then mushrooms are added to this mixture, followed by boiling for five minutes.
7. This is the time when you should worry about preparing the containers for the actual canning. It is washed with soda and subjected to the necessary sterilization.
8. Mushrooms and vegetables are placed in heat-treated jars.
9. The jars are filled with boiling marinade for another ten minutes.
10. All that remains is to roll them up well.

How to pickle poplar row

This row itself is slightly different from its garden counterparts. It looks a little different, and it tastes a little different. Accordingly, it needs to be marinated a little differently. This process is not at all complicated, and the result is delicious.

You will need:

• 1 kg. freshly harvested rows;
• one and a half tbsp. l. vinegar essence;
• a couple of st. l. salt;
• a couple of st. l. Sahara;
• a couple of laurel leaves;
• a couple of carnation inflorescences;
• 10 regular peppercorns.

Marinated row mushrooms recipe:

1. Due to the characteristics of this type of row, they should be subjected to mandatory daily soaking. For this purpose, they are immersed in ordinary water. During the day, the “bad” water must be drained at least three times, and the mushrooms must be filled with fresh water.
2. Only after such soaking should they be washed. Sort and boil in lightly salted water for at least a quarter of an hour.
3. The first water is drained, they are filled with fresh water and boiled for about forty minutes until the rows are cooked.
4. In another container suitable for these actions, the marinade is prepared. To do this, water is mixed with sugar, spices and naturally salt. After boiling this mixture for about a quarter of an hour, vinegar is poured into it, and it boils for at least another five minutes.
5. During this time, the preparation of the containers necessary for the preservation process is carried out. It is washed with soda and immediately subjected to mandatory sterilization. It is thanks to her that the product will not deteriorate.
6. All the mushrooms are carefully laid out in heat-treated jars and filled as much as possible with the already prepared filling.
7. Finally, they must be rolled up immediately.

Important! Soaking is a mandatory process. It is thanks to him that mushrooms are deprived of those carcinogens that they inevitably absorb from our environment. In addition, only soaked mushrooms can be incredibly light, and their marinade is pure, like a tear.

The recipe for making pickled rows of mushrooms is in many ways similar to pickling other mushrooms. But unlike, for example, pigs or boletus, this process is much less labor-intensive.

Even an inexperienced cook can prepare marinated rows for the winter. Moreover, if you follow the basic rules of canning, such a product can be stored for years. Delicious and incredibly aromatic rows will be a frequent guest on the table both on the noisiest holiday day and on a quiet weekday.

For lovers of winter preparations, our collection of recipes also includes a recipe that can serve as a separate dish or be used for preparing salads.

This beautiful and colorful mushroom grows in abundance in late autumn, allowing you to extend the mushroom season. It belongs to the conditionally edible mushrooms, but with proper preparation you can not only prepare many delicious dishes from it, but also prepare it for the winter.

Ryadovka - a beautiful and bright mushroom grows in abundance at the end of autumn, allowing you to extend the mushroom season

Violet row or cyanosis is a lamellar mushroom that is classified as conditionally edible. Untreated blueberries have the taste and smell of rotting leaves on which they grow.

Sorting and pre-processing

In order not to confuse the purple row with toadstools, you need to remember that it is purple not only on the outside, but also on the inside. Therefore, when collecting, do not be lazy to cut each mushroom. Its cut will definitely turn purple. There should be no remains of a mushroom ring on the row- only the purple cobweb, an inedible mushroom, has it. Light strokes along the edge of the cap indicate that this is a poisonous twin of the row - pure mycena.

If you are sure that you have collected only real purple rows, you need to immediately begin processing them. We remove the garbage, cut off the stems with the remains of the mycelium, and soak the cyanosis in salted water for a couple of hours. During this time, all the dirt that has accumulated on the rows will come off, and unnoticed worms will float to the surface of the water.

In order for these conditionally edible mushrooms to be cooked, they must be boiled for 20 minutes. The rows are filtered, washed, and the broth is poured out; it is not suitable for food.

How to salt a row (video)

How to remove bitterness from mushrooms

Large adult mushrooms are the most bitter, so it is better to collect young ones. If you have a choice, it is better not to put rows growing near coniferous trees in the basket. Such proximity only increases their bitterness.

To prevent bitterness from bothering you when preparing the rows, after sorting they are soaked for a period of 10 hours to three days. It is better to salt the water a little and change it several times a day. It will help remove bitterness and subsequent boiling. To get rid of the specific smell, you can boil the row in two stages, each time in fresh water. Total cooking time – 20 minutes. You can add spices to the water during the second cooking.

How and when to salt mushrooms when frying

Usually, mushrooms are salted during the frying process. Most often this is done when the dish is almost ready. The amount of salt is determined by the taste of the cook. After salting, the dish should be mixed well so that the salt is distributed evenly.

There are a lot of recipes for blueberries. Their preparation after pre-treatment is slightly different from other types of mushrooms.

Recipes for preparing rows

Most often, purple rows are harvested for the winter. They can be salted or pickled.

A simple recipe for pickled rows

To marinate them, you need a lot of vinegar, since the mushroom is dense and fleshy. You need to add a little more spices than when marinating other types of mushrooms; they should be varied.

Ingredients:

• purple rows – 3 kg;
• sugar – 6 tbsp. spoon;
• salt – 4, 5 tbsp. spoons;
• 6% vinegar - 3 tbsp. spoons;
• vinegar essence – 3 tbsp. spoons;
• spices for pickling.

How to cook:

1. The sorted and soaked purple rows are washed and boiled in unsalted water for about 40 minutes.
2. The mushrooms drain well.
3. Prepare a marinade from 3 liters of water, salt, sugar, vinegar, and spices. You need to take 15 pcs. peppercorns, 9 pcs. bay leaf, 9 pcs. cloves, 3 pcs. cinnamon.
4. Place the rows in the marinade, cook for a quarter of an hour, add vinegar essence.
5. We pack it in sterile jars, fill it with a layer of vegetable oil, cover it with plastic lids, and store it in the basement.

How to salt rows for the winter

These mushrooms are good for pickling. They can only be salted hot.

Ingredients:

• cyanosis 4 kg;
• water – 2 l;
• 4 heads of garlic;
• 4 tbsp. spoons of salt;
• 8 tbsp. spoons of vegetable oil.

How to cook:

1. We cut the prepared cyanosis into large pieces.
2. Cook in water for 20 minutes. Be sure to remove the foam.
3. Peel the garlic and cut it into slices.
4. If we pickle mushrooms in jars, they should be sterilized.
5. Place the mushrooms without brine in jars, topping them with garlic and sprinkling them with salt. The rows need to be well compacted so that there are no voids between them. Fill the mushrooms with calcined vegetable oil.
6. We cover the mushrooms with plastic lids and store them in the basement.

Salted cyanosis is ready in three days. But if they sit longer, they will become much tastier.

You can make more than just winter preparations from blueberries.

How to pickle mushrooms (video)

Recipe for delicious fried rows

We will fry them in a frying pan with the addition of sour cream.

Ingredients:

• 800 g of blueberries;
• 2-3 onions;
• 1.5 cups low fat sour cream;
• oil for frying.

How to cook:

1. Boil the prepared mushrooms using the double boiling method. The first time we cook the rows for 10 minutes, then cook in new water for another 25-30 minutes.
2. Saute finely chopped onion, add strained and chopped mushrooms. Salt and simmer under the lid until almost done.
3. Fill with sour cream. To make the sauce thicker, you can mix it with a tablespoon of flour before pouring. Let the mushrooms soak in the sour cream.
4. When serving, sprinkle the roast with chopped herbs.

You can prepare a variety of delicious salads with these mushrooms.

Row salad

It is very easy to prepare, but only if you have already marinated these delicious mushrooms.

Ingredients:

• 0.5 kg of pickled bluefish;
• 100 g each of canned green peas and green onions, which can be replaced with two onions;
• mayonnaise.

How to cook:

1. We cut all the ingredients and mix them with peas and mayonnaise.
2. If necessary, add salt and pepper to taste.

This delicious recipe is immediately reminiscent of Chinese and Korean cuisine.

Hot salad of rows and Chinese cabbage

Ingredients:

• fresh rows – 200 g;
• Chinese cabbage – 200 g;
• sugar – 2 tbsp. spoons;
• 2-3 cloves of garlic;
• 1 tbsp. spoon 6% vinegar, ideally you need 3 tbsp. spoons of white Chinese vinegar;
• 2 tbsp. spoons of sesame seeds;
• 1 pod of dried chili pepper;
• teaspoon of Sichuan pepper, which, with a stretch, can be replaced with the same amount of coriander;
• teaspoon of chili sauce.

How to cook:

1. Cook the prepared mushrooms in salted water for about 15 minutes, drain and rinse.
2. We cut the Chinese cabbage crosswise into thin pieces.
3. We chop the garlic and dried pepper into small pieces, place them in a frying pan with butter and add sugar.
4. Heat the spices until the sugar begins to melt, stirring all the time. Don't let sugar turn into caramel. Two minutes will be enough.
5. Add cabbage and fry for a couple of minutes. There is no need to salt it at this stage.
6. Add the mushrooms and fry everything together for a few minutes.
7. Season with vinegar, chili sauce, after 5 minutes sprinkle with sesame seeds. After another minute, the dish can be served.

From the rows you can cook a delicious and aromatic mushroom soup.

Row mushroom soup

We cook it in chicken broth.

Ingredients:

• cyanosis – 0.5 kg;
• chicken breast;
• 2 onions;
• carrot;
• ½ sweet pepper;
• 3-4 potatoes;
• oil for frying.

How to cook:

1. Boil the prepared mushrooms for 0.5 hours. Let's strain.
2. Cut the breast into small pieces. Pour water into a saucepan and add boiled mushrooms and chicken, diced potatoes.
3. We are preparing the dressing. We cut the carrots and onions into strips, fry them with the addition of vegetable oil for 5-7 minutes.
4. After 15 minutes from the start of cooking, add the dressing to the soup. Boil the soup for another 5-7 minutes.
5. Serve the soup generously sprinkled with chopped herbs.

In winter, you can actively use pickled rows for preparing various dishes.

How to prepare a delicious dish from pickled rows

You can make delicious caviar from them or make a vinaigrette with them.

Ingredients:

• pickled rows - 150 g;
• one carrot, one beet, one large potato;
• half a pickled cucumber and an onion;
• a couple of tbsp. spoons of sauerkraut;
• salad dressing or sour cream.

How to cook:

1. Boil carrots, potatoes and beets separately. Cool, peel, cut into cubes, strips or slices.
2. We also cut pickled cucumbers. Mix the chopped vegetables, add sauerkraut and season the mixture. Vegetable oil and lemon juice. You can season the vinaigrette with regular sour cream. Decorate the vinaigrette with pieces of pickled mushrooms.

How to process rows (video)

Ryadovki is a tasty and aromatic mushroom. Dishes prepared from them, as well as homemade preparations from them, are an excellent support for the family budget.

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