Salad of raw saffron milk caps. Salads with saffron milk caps: recipes for mushroom appetizers

How to prepare salad “Ryzhik”

Boil the potatoes in their skins to preserve all their beneficial properties. To peel.

Boil the eggs for 5 minutes and leave in boiling water for 5 minutes, then add cold water and when cool, remove the shells. Separate the yolks from the whites.

Grate the potatoes into a deep bowl. Mix with mayonnaise and smooth into a layer.

Chop the chicken fillet into cubes. Flatten. Grease the layer with mayonnaise. For juiciness, you can sprinkle it with the broth left after cooking the fillet. One tablespoon will be enough. Lightly pepper the breast with allspice.

Finely crumble the egg whites on top. Mix with mayonnaise.

Grate the cheese layer. Grease with mayonnaise, add a tablespoon of chicken broth, smooth out.

Finely chop the yolks. Distribute evenly over the entire surface of the salad.

Place Korean carrots on top.

For a richer taste, the salad should sit in the refrigerator for a couple of hours. The top of the salad must be covered with cling film to prevent it from becoming airy.

Before serving, the salad can be decorated with a couple of olives, cut lengthwise and arranged with a flower, adding a sprig of dill or parsley.

You can add a special exotic flavor to the Ryzhik salad by adding blue cheeses or pine nuts, as well as lightly toasted sesame seeds. Your guests will be absolutely delighted and will definitely ask for more.

Which “Ryzhik” lives in your cookbook? Tell us about it in the comments below!

They prepared it. Look what happened

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Camelina salad for the winter with the addition of basil and dill

The dish is not only tasty and healthy, but also incredibly beautiful. This appetizer can be served without additional decoration.

Ingredients:

Tomatoes – 5 kg
Carrots – 800 g
Garlic – 2 goals
Dill – 70 g
Basil – 30 g
Sugar – 1 tbsp
Sweet pepper – 1.5 kg
Salt – 2.5 tbsp. l
Vegetable oil – 100 ml
Vinegar 9% - 1.5 tbsp

Preparation:

Pass the tomatoes through a meat grinder. The pepper is cut into large cubes. Dill is finely chopped. Separate the basil from the stem. Chop the carrots using the Korean carrot cutter. Place the tomato mixture in a saucepan, add carrots and pepper. Mix the vegetables and put on fire. Add salt and stir the appetizer constantly. When the vegetables boil, add dill, sugar, finely chopped garlic, oil, vinegar and basil. Mix everything and boil for one to two minutes. Remove the pan from the heat and place the snack in sterilized jars and close tightly with a lid.

Before putting the finished snack into jars, you need to make sure that the containers are warm. Otherwise, the jar may burst.

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Salad "Ryzhik" classic recipe

The “Ryzhik” salad, the classic recipe for which is being described today, contains simple, nutritious and satisfying ingredients: carrots, chicken fillet, green onions, hard cheese, a small amount of mayonnaise and, of course, salt. Many may doubt its benefits, but in this case the usual dressing can be replaced with sour cream and again this dish becomes rich in vitamins! Prepare and enjoy!

Cooking process:

Thoroughly rinse the carrots from the soil, scraping it with a long-bristled kitchen brush. Then remove the skin from it in a thin layer, rinse it again and grate it for Korean dishes. Grind hard cheese in the same way. Chicken fillet, boiled with your favorite set of spices and salt, cool and disassemble into fibers. Rinse the green onion, shake it off moisture over the sink, dry it with kitchen paper if desired, and finely chop it.

Place the prepared products in thin layers in deep crystal dishes, grease them with mayonnaise and season with salt to taste. Sequence: carrots, green onions, fillet, hard cheese. Continue this way until you run out of ingredients. The cheese should go last; there is no need to treat it with mayonnaise. Place the dish in the refrigerator for soaking and serve after a couple of hours, garnished with fresh branches of dill or parsley.

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Ryzhik salad and several cooking options

Salad with chicken and salted saffron milk caps “Ryzhik”

The bright and appetizing salad “Ryzhik” satisfies hunger and lifts your spirits thanks to its juicy color and rich taste.

It is interesting that there is no single recipe for the “Ryzhik” salad; in fact, this can be called any appetizer containing carrots, because it is they that color the dish in an orange, red color.

The classic Ryzhik salad is prepared with chicken fillet: boiled or smoked, but there are also completely different options. For example, crab sticks, canned fish or mushrooms are added to the Ryzhik salad. In the latter case, by the way, the salad is best prepared from salted or pickled saffron milk caps.

A salad called “Ryzhik” can be prepared with Korean, fresh or boiled carrots, depending on which the set of additional products changes. For example, the Ryzhik salad is prepared with carrots and cheese, boiled potatoes, pickles, eggs, sweet peppers, mushrooms and even chips.

Preparation

The recipe for Ryzhik salad with mushrooms and chicken is best suited for a holiday menu. It is ideal to use salted saffron milk caps for cooking, but if you don’t have them, the salad can be made with any pickled mushrooms, for example, honey mushrooms.

First you need to boil the chicken fillet in salted water, when it is ready, cool without removing it from the broth. To save time and give the dish a special taste, the salad can be made with smoked chicken. Cut the finished fillet into thin strips or divide it into fibers with your hands.
You should also boil the potatoes and carrots; when the vegetables have cooled, remove the skins and chop on a coarse grater.
Hard-boil the eggs, cool them under running water, peel and chop them with a fork.
Chop the saffron milk caps not too finely.

For this recipe, it is recommended to lay out the “Ryzhik” salad with carrots in layers, but you can simply mix the ingredients. In the first case, you should first lay out the potatoes on a flat dish, make a mayonnaise mesh on it and cover it with mushrooms. Grease with mayonnaise again and add chicken fillet. The last layers of the salad are carrots and eggs, both need to be coated with mayonnaise.

Decorate the finished salad with saffron milk caps at your discretion, using the recipe with the photo, and leave to soak in the refrigerator for several hours.

A simple version of the Ryzhik salad is made with Korean carrots. It is very simple to prepare, just boil the chicken fillet, chop it and mix with carrots. Add diced orange slices, salt and season with mayonnaise. Boiled chicken can be replaced with smoked or baked chicken.

For a festive table, try preparing the “Ryzhik” salad with cheese and pickles; you can see the design idea in the photo. Cut boiled or smoked chicken (fillet) with pickled cucumbers into cubes, mix with grated cheese and Korean carrots, add salt and season with mayonnaise.

Another version of the Ryzhik salad is prepared with canned fish and mushrooms. It is best made with salmon and champignons, although using the same recipe with photo you can prepare a salad with salted saffron milk caps. The appetizer is layered, you need to lay it out, greasing all layers with mayonnaise.

First, place the canned food mashed with a fork on a dish, then the mushrooms fried with onions. The next layer is chopped boiled eggs. Mix the cheese and carrots shredded with a grater and place in the last layer. Sprinkle the last layer with one chopped yolk, put it in the refrigerator, covered with cling film.

This snack option can also be made with Korean carrots, and instead of canned fish, use crab sticks or smoked fish.

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Salads from saffron milk caps: photos, recipes for mushroom snacks for the winter and for quick consumption

Encyclopedia "Mushroom-Info" Mushroom dishes Mushroom salads Salads with saffron milk caps: recipes for mushroom appetizers

Fans of mushroom dishes know that saffron milk caps, despite their vegetable origin, are a source of protein, iron, phosphorus, potassium, zinc, as well as vitamins E, PP and B. Therefore, if you want to be beautiful and healthy, do not neglect eating these fruiting bodies

One of the best options to saturate your body with vitamins is to prepare salads with saffron milk caps. It should be noted that they are easy to do and do not require professional skills. This means that even a novice cook can handle this process.

The proposed recipes for mushroom salads have already been tried and appreciated by hundreds of housewives. One or more of your favorite options for quick preparation of mushroom snacks will help you surprise your loved ones with a tasty and satisfying meal. In addition, such dishes will decorate even a festive feast.

You can also use the recipe for saffron milk salad prepared for the winter.

Note that salads can be prepared from fresh, pickled, salted, fried, boiled and frozen mushrooms. Their tastes will be slightly different, but this will only diversify the dishes with their piquancy and versatility.

Preparing a salad with salted saffron milk caps: recipe with photos

The recipe for making a salad with salted saffron milk caps is quite simple, because the mushrooms are already ready to eat, you just need to soak them. The dish turns out to be satisfying, but at the same time tender and light. It will decorate a festive feast or complement meat.

300 g of salted mushrooms;
5 chicken eggs;
3 onions;
2 bunch of green onions;
2 sweet apples;
5 tbsp. l. mayonnaise;
Vegetable oil for frying.

Thanks to the step-by-step recipe with photos, the salad with salted saffron milk caps turns out incredibly tasty. Its preparation technique will remain written down in your culinary journal and will replenish your winter diet.

Wash the salted mushrooms, add water and leave for 30-40 minutes to remove excess salt.

Rinse again, place on paper towels and let drain well.

Boil eggs for 10 minutes. in salted water, let cool and peel.

Peel the onions and apples and chop: onion into cubes, apples into thin strips.

Fry onion cubes in vegetable oil until golden brown.

Cut the mushrooms into slices, combine with fried onions and apples.

Add chopped eggs, mix, pour in mayonnaise and chopped green onions.

Mix everything thoroughly again, place in a deep salad bowl and serve.

Hearty salad with salted saffron milk caps and chicken

Another hearty dish that can delight any gourmet is a salad with salted saffron milk caps and chicken.

400 g of salted mushrooms;
1 chicken breast;
5 chicken eggs;
3 fresh cucumbers;
3 onions;
2 cloves of garlic;
Vegetable oil;
1 bunch of chopped dill and/or parsley;
3 tbsp. l. freshly squeezed lemon.

Salad of saffron milk caps and chicken is prepared according to the step-by-step description.

Boil the chicken breast until tender and cut into small cubes.
Boil the eggs for 10-12 minutes, place them in cold water, let cool and peel them.
Finely chop with a knife and combine with chicken meat.
Chop the cucumbers into thin strips, wash the mushrooms in water and also cut into strips.
Fry the chopped onions in oil until golden brown and add them to the mushrooms.
Peel the garlic, grate it on a fine grater, and add it to the mushrooms.
Combine all the prepared products, add chopped herbs and pour over lemon juice.
Mix well, put in a salad bowl and place on the table. Note that salted saffron milk caps in combination with chicken meat will create an unusual rich aroma and taste.

Salad prepared with salted saffron milk caps and potatoes

A salad prepared with salted saffron milk caps and potatoes can replace a full-fledged appetizer for small snacks.

300 g of salted saffron milk caps;
4 potato tubers;
2 onions;
2 cucumbers (fresh);
4 cherry tomatoes;
3 chicken eggs;
3 tbsp. l. vegetable oil;
1 tbsp. sour cream;
1 tsp. mustard;
2 tsp. Sahara;
2 tbsp. l. chopped basil greens.

Salad of saffron milk caps with potatoes is easy to prepare; you just need to follow the instructions.

Boil the potatoes and eggs, let cool and peel.
Soak the mushrooms in cold water and cut into pieces.
Combine with chopped potatoes and eggs, mix.
Cut the cucumbers into strips, cut the tomatoes in half, peel the onion and cut into small cubes, put everything together
Beat sour cream with vegetable oil, mustard, sugar and basil.
Pour the resulting sour cream sauce over the salad, mix and leave for 20-30 minutes to infuse.

Salad recipe with fried saffron milk caps and bell peppers

A salad recipe with fried saffron milk caps will decorate a holiday feast and diversify your family’s daily menu. A tasty, original and appetizing dish will amaze even gourmets. The combination of fried mushrooms, fresh and pickled cucumbers, and bell peppers in the dish will certainly delight guests.

500 g saffron milk caps;
5 onions;
2 pcs. carrots and bell peppers;
Vegetable oil;
Salt and ground pepper - to taste;
200 ml sour cream;
3 pickled cucumbers;
2 fresh cucumbers;
2 tbsp. l. chopped dill and parsley.

The detailed preparation of the salad with fried saffron milk caps is described below.

Cut the pre-peeled saffron milk caps into pieces and fry in oil until golden brown.
Peel the onions and carrots, wash them, cut them into cubes and fry together until tender.
Cut cucumbers and bell peppers into strips, combine mushrooms with vegetables and mix.
Pour in sour cream, add chopped herbs, add salt and pepper.
Mix thoroughly, leave for 20 minutes to infuse, and serve in a large salad bowl.

Salad with fried saffron milk caps, cheese and chicken

A salad prepared with fried saffron milk caps and chicken will perfectly complement not only a festive feast, but also a hearty home-cooked dinner.

1 chicken breast;
500 g saffron milk caps;
3 onions;
150 g hard cheese;
5 chicken eggs;
3 tbsp. l. crushed walnuts;
200 g canned green peas;
4 sprigs of parsley;
Salt - to taste;
Sunflower oil;
200 ml mayonnaise.

A recipe with a photo of a salad with saffron milk caps will tell you in detail how to make this delicious dish. If you prepare all the ingredients in advance, you can quickly make the salad itself.

Boil the meat until tender, cut into cubes and place in a large salad bowl.
Boil the eggs for 10-12 minutes, add cold water, and after cooling, peel and chop.
After cleaning and washing the mushrooms, cut into pieces and fry in vegetable oil until golden brown (leave a few pieces whole to decorate the salad).
Peel the onion, cut into cubes, fry until soft.
Combine meat, eggs, mushrooms, onions, add walnuts, canned peas.
Pour in mayonnaise, add salt, and stir until smooth.
Place a thin layer of grated cheese on top, garnish with parsley sprigs and whole fried saffron milk caps.

Salad of pickled saffron milk caps with corn: recipe with photos

Salads from pickled saffron milk caps remain very popular among chefs, as they are prepared simply and quickly, and turn out rich and tasty.

If you want to make a simple salad, use mushrooms, eggs, onions and vegetable oil, and if you want a more hearty one, then add potatoes, chicken, corn and mayonnaise.

400 g pickled saffron milk caps;
5 hard-boiled eggs;
1 b. canned corn;
3 pcs. boiled potatoes;
1 chicken breast;
2 bunches of green onions;
200 ml mayonnaise;
100 ml sour cream;
2 pickled cucumbers;
Salt - to taste.

The recipe with photo will tell you about preparing a salad with pickled saffron milk caps.

Boil the chicken breast, cut into slices and place in a salad bowl.
Spread a layer of grated pickles on top.
Mix mayonnaise and sour cream, add some salt and grease the cucumbers on top.
Cut the boiled potatoes into cubes and make a layer out of them, grease with mayonnaise and sour cream sauce.
Cut the pickled saffron milk caps into cubes and place them in a separate layer on the potatoes.
Spread the canned corn in the next layer and pour the sauce over it.
Sprinkle with finely chopped eggs, pour over the sauce, sprinkle with chopped herbs and decorate with whole pickled mushrooms on top.

Instead of a salad of pickled mushrooms, you can make a salad of fresh saffron milk caps, then add more pickles to the dish. The salad turns out not only tasty, but also healthy.

Salad of fresh saffron milk caps with tomatoes and peppers for the winter

What could be better than a salad of saffron mushrooms prepared for the winter? This preparation is not difficult to make, but it can be served on any day, even a holiday.

2 kg of fresh saffron milk caps;
500 g each of carrots and onions;
1 kg each of bell peppers and tomatoes;
70 ml vinegar 9%;
5 tbsp. l. Sahara;
3-4 tbsp. l. salt;
300 ml vegetable oil.

A step-by-step recipe for saffron milk salad for the winter with the presented photos will help any housewife.

Sort the saffron milk caps, peel, wash and cut into pieces.
Boil for 15 minutes, place in a colander and leave to drain.
Fry in vegetable oil until golden brown and place in a separate deep bowl.
Peel the carrots and onions, chop them: cut the onions into half rings, grate the carrots.
Fry the vegetables separately in vegetable oil until cooked, add to the mushrooms.
Wash the tomatoes, cut into slices, peel the bell peppers from seeds, cut into noodles.
Place tomatoes and peppers in a deep saucepan, pour in a little vegetable oil.
Add salt, sugar, vinegar, stir and simmer for 40 minutes. over low heat.
Add mushrooms, onions, carrots, stir, pour in the remaining oil and simmer over low heat for 40 minutes.
Distribute into sterile dry 0.5 liter jars and wrap with a warm blanket.
Allow to cool completely and place in a cool room for long-term storage.

Salad of saffron milk caps with pickled cucumbers under a fur coat

Salad from saffron milk caps under a fur coat is prepared quite simply and quickly. In its taste and nutritional properties, this original snack can compete with meat dishes.

400 g saffron milk caps;
3 onions;
7 eggs;
4 boiled potatoes;
3 carrots;
4 tbsp. l. butter;
4 pickled cucumbers;
3 tbsp. l. crushed walnuts;
200 g hard cheese;
150 ml each of sour cream and mayonnaise;
Salt - to taste.

Preparing a salad with saffron mushrooms according to a recipe with a photo will help all novice cooks.

Boil the prepared saffron milk caps in salted water, cut and fry a little in butter until golden brown.
Place on the bottom of a deep salad bowl and pour over a mixture of sour cream, mayonnaise and finely grated cheese.
Peel the carrots and onions, chop and fry in oil until tender.
Place on mushrooms and add a little salt to taste.
Peel the potatoes, cut into small cubes and place in a layer on top of the carrots and onions, pour over the sauce and add a little salt.
Place a layer of sliced pickled cucumbers on top.
Combine chopped walnuts with boiled finely chopped eggs and mix.
Pour into the top layer and spread with sour cream and mayonnaise sauce.

Salad of boiled saffron milk caps with tomatoes and apples

Salads made from boiled saffron milk caps with the addition of fresh tomatoes are considered very popular.

This dish can be added to side dishes or used as an independent snack. The sweet and sour taste of the prepared delicacy will conquer the gourmet from the first spoon.

500 g boiled saffron milk caps;
3 sweet and sour apples;
10 cherry tomatoes;
150 ml mayonnaise;
3 pickled cucumbers;
Salt - to taste;
2 tsp. Sahara;
3 sprigs of basil or parsley;
1 tsp. sweet paprika.

Salad of saffron milk caps with tomatoes should be prepared step by step.

Boiled saffron milk caps are cut into strips, apples are peeled and cut into cubes.
Cherry tomatoes are cut into 2 parts, cucumbers - into cubes.
All products are mixed, sugar, paprika, salt to taste and mayonnaise are added.
Everything is thoroughly mixed and placed in a deep salad bowl.

The top of the salad is decorated with green sprigs of parsley or basil.

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Source: https://grib-info.ru/blyuda-iz-gribov/salaty/salaty-s-ryzhikami-recepty-zakusok-iz-gribov.html

Salad Ryzhik

This wonderful Ryzhik meat salad got its name because of one of its main ingredients - carrots. It is she who gives it its bright color and makes it so interesting and appetizing. The Ryzhik salad consists of carrots and pork (you can use any meat) and is prepared very simply and quickly; adding cheese gives it a wonderful aroma. As often happens with me, this recipe came together spontaneously, one might say impromptu, I urgently needed to prepare a decent salad for a small holiday table. And I managed to do this successfully. All guests appreciated not only Ryzhik’s appearance, but also his taste. As it turned out, the combination of fresh carrots and lightly fried pork turned out to be very harmonious and incredibly tasty. Moreover, despite the fact that this is a meat salad, it turns out to be quite light and at the same time satisfying. I think that it is quite possible to use ready-made Korean carrots to prepare Ryzhik.

“Ryzhik” with pickled mushrooms

The main ingredients of this dish will be chanterelles, carrots and sweet bell peppers. It turns out very bright, with a fresh, original taste. To prepare, you need to take two glasses of pickled mushrooms, one medium head of purple onion, one bell pepper (orange), two boiled eggs, half a glass of canned corn, one carrot, mayonnaise, herbs and spices. Peel the eggs and cut into cubes.

Leave the mushrooms whole if they are small. Remove the seeds and stem from the bell pepper and cut it into cubes. We use a housekeeper to make thin slices of carrots. Chop the onion not very finely (into quarter rings). In a salad bowl, mix all the ingredients except the herbs. Then we dress the Ryzhik salad with mayonnaise. After that, decorate it with herbs and serve.

Cooking method

To prepare Ryzhik salad, first of all, cut the pork into small pieces and quickly fry in vegetable oil until cooked and very lightly browned. Make sure that the meat does not overcook and remains tender and juicy. Place it in a salad bowl and while it cools, fry finely chopped onion in the same frying pan until transparent. We grate the carrots for Korean salads or cut them into thin strips; in extreme cases, we simply grate them on a coarse grater. Mix our ingredients, add cheese, chopped garlic and finely chopped herbs. Take a small amount of mayonnaise for dressing, add salt to taste, pepper and stir the Ryzhik salad well. Bon appetit.

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Similar recipes:

Classic cheese salad recipe
Salad with pine nuts recipe
Mimosa salad recipe
Hearty salad recipe
Korean carrot salad recipe
Camelina salad recipe

Salad with fish

This recipe is very often used by experienced housewives, as it is the most famous. You will need two glasses of boiled rice, 5 medium pickles, one can of canned fish in oil, 10 (can be replaced with honey mushrooms), three boiled eggs, spices and mayonnaise for dressing. Ryzhik salad is very easy to prepare.

Cut all ingredients into cubes and mix in a salad bowl. Then season the dish with mayonnaise. Add pepper to taste. There is no need to add salt in advance, since many ingredients already contain salt. Cook with pleasure, fantasize, don’t be afraid to experiment and delight others with new, interesting culinary masterpieces.