Mushrooms with a white cap and a bluish leg. Mushroom "blue leg": where does it grow, description, when and where to collect? How not to confuse it with poisonous mushrooms? Recipe for fried mushrooms blue legs

The blue leg mushroom grows throughout Russia singly or in large groups in meadows, pastures and forest edges. It has a pleasant and delicate taste and fleshy dense pulp. It got its name from the blue color of its legs.

Blue leg mushrooms can be fried with vegetables

• Servings: 2
• Preparation time: 20 minutes
• Time for preparing: 15 minutes

Recipe for fried mushrooms blue legs

Before cooking, mushrooms must be soaked in water for at least ½ hour, and then rinsed to remove sand stuck there from the plates.

Cooking:

1. Boil the blue legs. Cut into small pieces.
2. Onion cut into thin half rings and fry.
3. Add chopped mushrooms to the pan with onions and fry lightly.
4. Add sour cream, salt, pepper and simmer for 1-2 minutes.

Sprinkle the finished dish with chopped herbs if desired. To taste, these mushrooms are somewhat reminiscent of champignons. This recipe can be modified by adding beaten eggs instead of sour cream.

How to cook mushrooms blue legs for the winter

These mushrooms are most often pickled, as in this form they are the most fragrant and tasty. Properly selected spices enhance the anise flavor characteristic of blue legs.

Ingredients:

• blue legs - 1 kg;
• water - 0.5 l;
• sugar - 3 tbsp. l.;
• salt - 2 tbsp. l.;
• bay leaf - 2-3 pieces;
• black and allspice - 7-9 peas each;
• garlic - 1 head;
• vinegar - 2 tbsp. l.;
• currant and cherry leaves.

Cooking:

1. Boil the mushrooms for about 20 minutes and drain in a colander.
2. Pour in water, bring to a boil. Add spices and leaves. Boil for 10 minutes on low heat.
3. Add chopped garlic pour vinegar. Cook for another 7-8 minutes.
4. Pour into banks, roll up.

Store in a dark and cool place. Mushrooms prepared in this way are best combined with boiled potatoes. They turn out delicious and crispy.

Recipe for blue leg mushrooms with hot peppers

This appetizer is quite spicy.

Ingredients:

• mushrooms - 2 kg;
• water - 5 tbsp.;
• garlic - head;
• chili - 1 pc.;
• allspice - 8 peas;
• salt - 1 tbsp. l.;
• citric acid - 0.5 tsp.

Cooking:

1. Boil mushrooms in salt water. Drain liquid.
2. Pour clean water and boil for 10 minutes on low heat.
3. Cut the garlic into thin slices, pepper into circles. You don't have to choose the seeds, but if you don't like it too spicy, you can omit them. Add to mushrooms.
4. Add the rest of the ingredients and cook over low heat for 1/3 hour.

Pour into pre-sterilized jars and roll up.

Mushroom preparations for the winter are a good addition to any side dishes and a versatile ingredient for mouth-watering snacks and salads.

Ryadovka lilac-legged (or blue-legged) belongs to the Ryadovkovy family. These mushrooms can also grow at low air temperatures - up to -5 degrees, therefore they are found in the forest when other mushrooms have not been growing for a long time (until November).

Ryadovka lilac-legged belongs to the Ryadovkovy family

Not all mushroom pickers put this category 4 edible mushroom in their basket - many consider the blueleg to be inedible at best. The main reason is the unusual blue-lilac color of the mushroom stem.

The lilac-legged rowing hat in a radius is from 3 to 8 cm, it is similar in shape to a pillow, the upper part is convex. And some blue legs grow to huge sizes - their radius can be 10-13 cm. The top of the cap is smooth, painted in light yellow with a purple tint. The flesh of young two-color rows is dense, but becomes looser with age. The color of the pulp is purple with a gray tint, but can be white, gray or brown with a grayish tinge. Doesn't change color when broken. The smell of the mushroom body of this variety of rowing is more fruity than purely mushroomy, and the taste is pleasant, slightly sweet. The lower part of the cap of the lilac-legged row is lamellar. The plates themselves are wide, located quite rarely, their colors can be yellowish or cream.

The stem of this mushroom is approximately the same thickness along its entire length, only slightly thickened towards the base. Its length can reach 8-10 cm, and its diameter can be up to 3 cm. In young blue rows, flakes are visible on the surface of the legs - these are the remains of a bedspread. As it ages, the surface becomes smoother and the flakes disappear. Its color is purple with a grayish tint, but it can also be blue. Therefore, the mushroom was called the blue foot.

Where do bluelegs grow (video)

Taste and nutritional value of blue foot

The taste of blue-legged mushrooms resembles young champignons, pickled and salted lilac-legged rows have especially pleasant taste.

100 grams of these rows contains:

• 2.4 g proteins;
• 0.83 g fat;
• 1.8 g carbohydrates;
• Calorie content - 20.2 kcal.

Two-color rowing refers to mushrooms growing in the southern regions of our country

Where does the blueleg grow and when to collect it

Ryadovka bicolor refers to mushrooms growing in the southern regions of our country. However, it can also be found in the climatic conditions of the Moscow region, as well as in the Ryazan region. In general, it can be seen in all relatively warm regions of Russia. It is also found in most European countries, and also collect blueleg in the deciduous forests of North and South America.

(sometimes even in November). But the peak of their collection falls on the last decade of August and the whole of September. Experienced mushroom pickers collect bluelegs only in dry times, because after the past rains, these mushrooms become too sticky and slippery.

The name of the mushrooms is due to how these mushrooms grow - in rows or circles, and sometimes the hat of one mushroom can overlap another. And on the spot, you can collect a whole basket of blue-legged.

There are mushrooms "blue root" in open spaces - in meadows, pastures where cattle graze. Less often you can meet them in the forest, where they prefer to grow next to ash or skumpia. The most favorable soil for these rows is rich in humus, so they are often found near farms, in compost pits, and even near private houses. But the places where two-color rows grow should be moist.

Although the specific coloring scares away some of the lovers of such forest gifts, but those mushroom pickers who bring two-color rows home and start cooking them, then they constantly collect them.

Usually, several crops of such rows can be harvested per season. The first peak of active growth of bluelegs occurs at the end of spring, and the second at the beginning of autumn. If the weather is right, then experienced mushroom pickers collect up to 130-140 kg of these mushrooms per season. Moreover, these rows tolerate transportation well and practically do not break.

And a few more tips for collecting and processing bluelegs:

• they should be collected in sunny places, they do not grow in the dark thick of the forest;
• it is better to cut the lower part of the legs even in the forest, then at home it will take less time to process rows;
• you should not try raw blue legs, because even edible mushrooms can be poisoned, and you can also confuse them with poisonous varieties;
• in old rows, the lower lamellar part should be cut off, since the spores that are on it are not digested even in the adult digestive tract, which can lead to poisoning;
• before cooking, the two-color row is soaked in cool water for 2/3 hours to wash off the sand and foliage from the mushrooms. Then they are thoroughly washed a few more times. And only after that they are ready for heat treatment;
• when soaking in water, ordinary salt is added to rid the fruiting bodies of worms;
• wormy or too old specimens are best thrown into the trash immediately to avoid possible poisoning of the body.

Names of other blue-leg mushrooms

In appearance, the blue-legged row differs from all other types of mushrooms. But still there are a number of mushrooms that are similar to it, for example, purple rowing. But in this mushroom, not only the stem is purple, but also the hat itself. This kind of rowing is conditionally edible and belongs to category 4.

Also very similar are the blue legs with the weed row (but this mushroom is smaller), as well as with the purple cobweb. But this mushroom has a veil under the hat. The fibrous row is also similar to the blue root mushroom, but it is a little thinner, and the color of the hat is gray with an ashy coating. But these varieties of mushrooms can also be put in a basket, as they are edible.

Some poisonous saprophytes (for example, goat or white-purple cobwebs) look a bit like purple-legged rows. But in these mushrooms, the color of the pulp is yellow, and the aroma is very unpleasant.

How delicious to cook blue foot

Sinenozhki can be salted, pickled, dried, cooked first and second courses, and also added to salads. It cannot only be consumed raw.

Rows lilac-legged in batter

Ingredients:

• 1 kg rows;
• ½ l of kefir;
• ½ kg flour;
• vegetable oil for frying.

The rows should be thoroughly washed, cleaned and the legs separated from the hats. Flour should be mixed with kefir until the lumps completely disappear and leave to infuse for 1/6 hour. Vegetable oil is heated in a frying pan, mushroom caps are dipped in batter on both sides and fried in hot oil until golden brown. Serve hot.

How to pickle a row (video)

Marinated Rows

Ingredients for the marinade per liter of water:

• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 2-3 bay leaves;
• 8 - 12 black peppercorns;
• 5 - 6 blackcurrant leaves.

The two-color row is boiled for 1/3 hour, then the mushrooms are thrown into a colander, the liquid is allowed to drain and transferred to a saucepan with marinade, in which they are boiled for another 1/3 hour. A few minutes before the end of cooking, add 5-6 medium cloves of garlic and 1 teaspoon of vinegar essence. Boiled mushrooms are laid out in sterile jars and rolled up turnkey.

Lilac-legged rows are edible mushrooms that are excellent in taste, from which a good housewife will prepare a large number of dishes that will appeal to the whole family. And those mushroom pickers who know perfectly well how the blue legs look like will never pass them in the forest.

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With the onset of heat, many residents of stuffy cities get out into the forests to hunt mushrooms. This not only helps them to relax in nature, but also provides tasty and healthy natural food. In order not to get poisoned, you need to know which mushrooms you can collect. Some of them look like poisonous, others are conditional

edible. But there are also mushrooms that are very loved by many people for their ease of preparation and pleasant taste. One of them is a blue foot. This mushroom is called differently: blue root, bluish, and its scientific name - Some mushroom pickers are afraid to take it because of the blue color - and in vain, it is edible and very tasty.

Where does bluefoot grow?

This fungus is common in the temperate zone of the Northern Hemisphere. It is collected in the European part of Russia, in Kazakhstan and the Black Sea region. True, in the south it gives two crops a year: it appears in the spring, and then in the fall. But to the north only from August there is a blue foot. This mushroom withstands slight frosts, so it is harvested until October - November.

Of the trees, the rowing prefers ash or conifers, but chooses forest belts or light forests. Very rarely it grows alone, most often it makes up "witch rings". And every year, under favorable conditions, the blue foot grows in the same place. Therefore, mushroom pickers know these places and in a good season they collect up to 200 kilograms.

What kind of soil does this mushroom prefer?

He loves woodlands, but the largest specimens grow where there is a lot of humus. After all, it doesn’t matter if there are trees for blue-footedness, the earth is more important for them. They like humus, sandy or semi-sandy soils. Bluefoots can often be found on abandoned farms, near piles of garbage or manure, on rotted leaves and fallen needles. They love to grow near fences and even in gardens and orchards. Rows are thought to be most commonly found in open areas, especially meadows and other grazing areas.

Features possessed by the blue foot mushroom

The description of this saprophyte is rarely found in popular literature. Some authors attribute rowing to conditionally, but among mushroom pickers it is considered very tasty. Its characteristic feature is a strong fruity smell, which not everyone likes, but lovers say that it looks like anise and is quite pleasant. The young rows are the most delicious, the old ones become watery, loose and often lose their characteristics. How do you know what's ahead?

Are you really blue foot mushroom?

A photo of these saprophytes shows that they all have a characteristic leg, as if it were stained with ink. It is dense, rather thick and long - up to 10 centimeters. The structure of the leg is longitudinally fibrous, from top to bottom it is slightly wider and darker than the rest of the surface. There is a small flocculent coating at the base of the cap.

What does this mushroom look like?

Young bluelegs are very attractive, from above they resemble round buns. After all, their hat is fleshy, dense and semicircular. It is convex, and the edge is slightly wrapped inside. Its color is most often matte cream or yellowish with purple stains. And in young mushrooms, the hat is bright purple. Its surface is always smooth and shiny, but in the absence of rain it becomes dry and fades. The size of the hat can reach 25 centimeters.

The plates of the blue foot are large, thin and frequent, in young with

violet tint, and with age become yellowish or purple. The spore powder is pale pink in color. The flesh is dense and fleshy, turning purple at the break and emitting a pleasant fruity smell. Mushrooms that are old or have survived frost lose their purple hue and become yellowish. It is better not to take such saprophytes, because, in addition to being easily confused with inedible ones, they become tasteless.

A feature of the blueleg is that it can only be confused with other edible mushrooms: for example, with or It looks like a weed row, but it is much smaller, and which has a coverlet under the hat. If you mix it up, it's okay - all these mushrooms are edible.

Bluefoot is a bit like some poisonous saprophytes. For example, goat cobwebs and white-violet can be distinguished from it by the yellowish color of the pulp and an unpleasant odor, and mycena by the rough edge of the cap and white spore powder. Something similar to the blue-legged row is fibrous, however, it

thinner and characteristic ash-gray color.

How to cook this mushroom

Although some experts classify rowing mushrooms as conditionally edible mushrooms, you can eat it in any form except raw. After all, one of the most delicious saprophytes is the blueleg. This mushroom tastes like champignons and even a little chicken meat. Most often it is pickled and salted, but it can also be fried and even dried. After all, the dense fibrous pulp allows you to store the blue foot for a long time in dried form.

Most importantly, before cooking, this mushroom must be washed well under running water. After all, the frequent plates and the love of the blue foot for sandy soils lead to the fact that small grains of sand are clogged under the hat. It is also recommended to remove the skin. Fans say that these mushrooms can not even be pre-cooked, but experts still recommend boiling them for 10-15 minutes before cooking and draining the water. Then the blue legs can be marinated, salted, fried or made into pies. Their feature is the specific pleasant smell of anise, which intensifies during heat treatment.

Dish recipes

The most delicious and loved by many food is fried potatoes with onions and mushrooms.

It is best to fry them in vegetable oil, but you can also use lard. It is advisable to pre-boil the blue-legs a little and let the water drain. Cut potatoes into slices, onion rings, cut large mushrooms into two or four parts. They should be somewhere in half as much as potatoes. 5 minutes before cooking, add spices and herbs to taste: dill, pepper and bay leaf.

Very tasty pickled blueleg. This mushroom is pickled without legs. After you have cleaned and washed the hats, boil them for 15 minutes, and drain the water. Pour the marinade over the caps and cook for another 20 minutes. For the marinade, you need to take two tablespoons of salt and sugar per liter of water, a few leaves of bay, currants and cherries, 10 black peppercorns and 5 cloves of garlic. Five minutes before the end of cooking, add a spoonful of vinegar - and delicious mushrooms are ready.

How to grow edible mushrooms

Bluefinch is one of the saprophytes that grow well in the garden. If you

If you breed a row in the country, you will always be provided with tasty and healthy food. It is good because it is rarely wormy, and it does not need special conditions for growth, as long as the soil is well fertilized. There are two ways to grow mushrooms.

The most famous, but not very reliable, is to pour the water in which the mushrooms were washed, containing their remains and pieces of cap, into the place where you want to start a mushroom plantation. The best result will be if you collect more old, overripe blueleg caps at the end of the mushroom season. They will need to be soaked for a day, and then poured onto the ground.

The second way is planting a mycelium. It is necessary to carefully cut off the top layer of turf along with mushrooms and plant them in the garden, after making a small hole. In order for mushrooms to start growing well, they need light frosts, as well as tall grass and fertilized soil. If you do everything right, then next year you can harvest large crops of mushrooms from April to November and enjoy delicious dishes from them.

Ryadovki lilac-legged (Lepista personata) belong to the category of conditionally edible mushrooms of the genus Lepista or Govorushka and the family Ryadovkovye. In the people, this mushroom is called the blue foot or the blue.

Morphological description

The lilac-legged rowing has a blue leg characteristic of this species. The fruit body is quite large and has the following morphological features:

• the diameter of the fleshy cap of an adult fruiting body can reach 18-20 cm;
• the cap of young mushrooms has a hemispherical shape;
• for adult and old specimens, the presence of a convex-prostrate or slightly depressed hat, with curved edges of a wavy-curved shape, is characteristic;

• the cap of the mushroom is covered with a smooth and shiny skin of a creamy yellowish color with a purple or lilac tint;
• fleshy pulp has sufficient density;
• young specimens are characterized by dense light gray-violet flesh, which does not change on the cut;
• older fruiting bodies have soft, ocher-creamy flesh;
• taste and aroma are pleasant, not very pronounced, with a slight anise note;
• the plates are often located, thin, accrete with a tooth or practically free, whitish or pale purple-cream coloring, with a lilac tint;
• the dense leg has a cylindrical shape with a thickening at the base;

• the surface of the stem is smooth, with lilac longitudinal fibers;
• the color of the stem of young fruiting bodies is bright purple, changing to grayish-lilac with age.

A characteristic difference from the rowing of a lilac-legged variety such as is that its whitish flesh on the cut first turns slightly red, after which it slowly turns blue. A mushroom, the flesh of which turned blue during heat treatment or cut, does not look very attractive, therefore purple rowing does not belong to the category of popular species among lovers of quiet hunting.

It is important to remember that the lamellar blue or purple, similar to the lilac-legged row, is a conditionally edible species and can be used to prepare hot or cold mushroom dishes.

Photo gallery

Ryadovka lilac-legged: collection (video)

Where to grow and how to collect

In some areas, the growth of Lepista personata has been noted in household plots in the presence of compost heaps. Mushrooms of this species can grow both individually and in large enough groups, with the formation of characteristic "witch circles". Often the fruiting bodies of the lilac-legged row grow next to the fruiting bodies of the smoky talker.

The timing of mass fruiting may vary somewhat depending on soil and weather conditions, but in general it falls on the period from the first decade of September to the onset of a fairly stable autumn cooling in the last decade of October or early November. In the central zone of our country, the period of active fruiting of the blueleg lasts from late March to early June, and the next wave falls on the period from early October until the onset of frost. It is very convenient to collect the purple-legged row due to the dense pulp, which, in addition, is resistant to transportation.

Similar species

Some varieties of mushrooms that are quite common on the territory of our country are similar to the lilac-legged row. All of them have both signs of external similarity and pronounced features that make it quite easy to distinguish edible species from inedible ones. It should be remembered that rows and cobwebs have a fairly good quality pulp, despite the fact that they do not belong to the first category in terms of nutritional value.

Cooking methods

The fruit bodies of the lilac-legged row can be salted and pickled, as well as dried and fried. This mushroom is very tasty and you can cook a large number of hot dishes and cold mushroom snacks from it. The advantage of the species is also that it is very easy to clean and cook the fruiting bodies of the row due to the dense pulp, which does not lose shape during cooking and practically does not decrease in size.

Mushrooms must be subjected to proper pre-treatment:

• sort out freshly picked, not wormy and not overgrown fruit bodies and thoroughly clean them from forest debris and soil;
• in the process of pre-cleaning fresh mushrooms, you need to cut off only the lower, most contaminated, part of the leg;
• rinse the peeled fruiting bodies several times under running water;
• cut the largest specimens;
• in order for the fruiting bodies to retain their color and characteristic mushroom aroma, it is recommended to add a few crystals of citric acid to the water for boiling.

Before any method of preparation, the fruiting bodies of the row must be salted and boiled for 20 minutes. Mushroom broth unsuitable for food should be drained, and the fruiting bodies should be washed, after which the mushrooms can be used for frying and stewing, as well as preparing the filling.

The blueleg mushroom, which is also called the blueleg or lilac-legged row, belongs to the ordinary family. It is distributed throughout the European part of Russia. Blue-footedness endures the first frosts, so it can be harvested until late autumn.

general characteristics

The blue-foot has a specific blue-violet color of the lower part, which scares away many mushroom pickers. In fact, this mushroom is edible and does not contain toxic substances.

You can distinguish a blue leg by the following external characteristics:

• a flat convex cap of light yellow color with a slight purple tint, the average diameter of which is 10 cm, but sometimes it can reach 25 cm;
• on the bottom of the cap there are yellowish plates;
• the leg of this fungus is fibrous, has a gray-violet or bright purple color, sometimes with a bluish tint;
• the pulp of the mushroom is dense and thick, in the mature period it becomes loose.

You can cook different dishes from the blueleg. This type of mushroom is great for pickling.

The fruiting season of the blueleg begins in April and continues until the end of October. Most mushrooms can be found in autumn. Several crops are harvested in one season.

Places of growth

The lilac-legged rowing is common in the temperate climate zone. The fungus is widespread in Russia. In addition, the blueleg is found in the forests of South and North America.

The lilac-legged row usually grows under ash or coniferous trees. Large accumulations of these fungi are observed in places where there is humus, in meadows in places of cattle grazing, in places of fallen leaves.

Unlike many other types of mushrooms, bluelegs are not tied to a particular tree: the soil is much more important to them. Such mushrooms grow in colonies, forming large rows or circles.

When collecting mushrooms, the following recommendations should be taken into account:

• it is better to collect bluelegs in sunny weather, since in conditions of humidity their caps become covered with mucus and become unpleasant to the touch, the slippery surface of the fungus will create difficulties when cutting;
• to find large colonies of mushrooms, you need to go to open bright glades;
• you should not try the blue legs in their raw form, they are conditionally edible mushrooms and require heat treatment.

When collecting a purple-legged row, it is worth abandoning rotten and old specimens. Old, but strong mushrooms with a fresh look can be left, but before cooking, you need to remove their lamellar part and eat them ready-made without fear.

Useful properties and features of the blue leg

Sinenozhka, like other representatives of the ordinary, contains many vitamins and nutrients. It:

• amino acids;
• lipids;
• potassium;
• manganese;
• phosphorus;
• selenium;
• aspartic acid, which is a natural antibiotic;
• folic acid;
• vitamin E;
• vitamin K1;
• glycine.

Blueberries have the following useful properties:

• suppression of the activity of pathogenic microorganisms;
• strengthening of coronary vessels;
• normalization of blood sugar levels;
• removal of free radicals from the body;
• improvement of the cardiovascular system;
• stabilization of blood pressure;
• prevention of the development of depressive conditions;
• removal of toxins from the body;
• decrease in the severity of inflammatory processes;
• stimulation of the urinary and biliary system;
• prevention of the development of dermatological diseases.

Growing a blue foot at home

Lilac-legged rowing can be grown at home and harvested mushrooms several times a year. Mycelium can be applied to garden soil or blueleg can be grown in suitable covered areas.

Growing mushrooms in the garden

To grow a blue foot, it is necessary to prepare compost, which is a nutrient medium for this type of fungus. It can be prepared in several ways:

• mix 12 kg of dry, unrotted straw with fresh cow manure (8 kg), preparation time for the composition is about 25 days;
• mix 12 kg of straw with 8 kg of fresh bird droppings, preparation time - 24-26 days;
• mix 12 kg of straw with 8 kg of fresh horse manure, preparation time - 22-24 days;

Growing a blue foot in the garden is not difficult. It is best to plant the crop in May, although this can also be done in the fall. The only condition is that the air temperature should not be below +15 degrees. You can grow bluelegs in the garden both in beds and in boxes or bags.

After planting in the ground, the substrate with the mycelium added to it is covered and moistened regularly. When, after 2-3 weeks, purple patches (mycelium) appear on the substrate, a wet layer of earth (5 cm) should be applied on top, covering the culture.

After 2-3 weeks, the mycelium will appear on the surface of the soil. The cover layer should always remain moderately moist.

The blue leg will be able to endure the winter cold. In the fall, when the temperature drops below 5 degrees, the beds with mushrooms must be covered with bags, and a layer of straw or foliage should be poured on top, the thickness of which should be at least 10 cm. In the spring, this cover can be removed when the temperature rises above 10 degrees.

Watch the video in which the mushroom picker shares his experience of growing these mushrooms on his site:

Growing blueleg indoors

Lilac-legged rows can also be bred indoors. They should maintain a temperature within + 10-15 degrees.

Also, in rooms intended for breeding bluelegs, there should be a high level of humidity. A good ventilation system and lighting are required.

The most common mistakes that negate the effort spent on growing bluelegs are:

• excessive illumination: if a large amount of sunlight hits the mushrooms, they become dehydrated and die;
• insufficient or excessive soil moisture;
• poor ventilation.

Bluefinch gives the first harvest about a year and a half after planting.

Methods for preparing bluelegs

After harvesting and transporting the mushrooms, the blue legs should be processed as soon as possible. They need to be kept in salt water for a while to eliminate insects that may be in mushrooms. The blisters should be cleaned first.

Then they need to be washed under running water, boiled for 15 minutes, drained. After that, they can be used to prepare various dishes.

Pickled bluelegs

Bluefinches are often marinated. Mushrooms prepared in this way are truly a delicacy product, as they have an unusual, pleasant taste.

To cook pickled bluelegs, you need:

1. Boil the peeled mushrooms (1 kg) for 20 minutes.
2. Throw in a colander, wait until the water has completely drained from the mushrooms.
3. Pour the blue legs with a liter of water, put on fire, bring to a boil.
4. When the water boils, add 2 tablespoons of coarse salt, a few bay leaves, 12 black peppercorns. Also, if available, you can add a few oak or currant leaves - they will give a special flavor and aroma to the finished product.
5. Boil mushrooms with spices for 10 minutes over low heat.
6. Take 2 cloves of garlic, chop, add to the mushrooms along with two tablespoons of vinegar.
7. Boil everything together for 7-10 minutes.

Pour mushrooms together with brine into sterilized jars, close, put in heat until cool.

You can also cook dishes for a full lunch or dinner from blue legs - first, second, salads.

blue foot soup

To prepare the soup, you need to take 500 g of mushrooms, one chicken fillet, 3 potatoes and 2 onions, medium-sized carrots, one bell pepper. You will also need salt, ground black pepper, bay leaf.

Soup with blue legs is prepared in this way:

1. Mushrooms are cleaned, washed, boiled in salted water for half an hour.
2. The fillet is cut into small cubes.
3. Vegetables are peeled and cut: onions - into small cubes, potatoes - into cubes, peppers - into thin strips.
4. Carrots are rubbed on a grater.
5. Onion is fried in oil until transparent, then carrots are added to it, brought to a golden color.
6. The liquid in which they were boiled is drained from the blue legs, and poured with new water, chicken and potatoes are added, and put on fire.
7. Boil the soup for 20 minutes. 10 minutes before the end, add the fried vegetables and peppers.
8. Add salt, pepper, boil for a couple more minutes and turn off the heat.

This mushroom soup is especially good with sour cream and finely chopped herbs.