You will need
    • For the soup:
    • boletus 400-500 g;
    • salt 1 tablespoon;
    • onion 1 small onion;
    • potatoes 2 pieces of medium size;
    • carrots 1 piece of medium size;
    • garlic 2 cloves;
    • Bay leaf
    • greens
    • sour cream
    • pepper to taste.
    • For marinating:
    • boletus 1 kg;
    • salt 2 tablespoons;
    • citric acid 2 tablespoons;
    • vinegar 9% to 2 tablespoons;
    • Bay leaf 5 pieces;
    • pepper, sweet peas half a teaspoon.
Instruction
1
A feature of birch is low shelf life. So immediately after picking it is necessary to start their preparation. Large brown cut off the bottom of the legs and the disputes forming the tubular layer. All the mushrooms thoroughly, rinse in cold water, this is especially important because the assortment of virtually all worm-eaten.
2
Lay clean mushrooms in a bowl, fill it with water and put on fire. When the water boils, pour it and add a new one. Now all harmful substances that could be in the pod, removed.
3
This variety of mushrooms should cook for 40-50 minutes. During cooking, periodically remove the foam. Dip mushrooms on the bottom of the pan indicates they are ready when cooked they reduce in size. This is a classic method of cooking brown.
4
These mushrooms can be cooked fragrant soup. Take about 500 grams of boletus, wash them thoroughly with hot water. Mushrooms boil in large quantity of salt water, from time to time remove the foam.
5
Add to the pan parsley, Bay leaf and pepper. Peel the potatoes and two carrots. Cut potatoes into cubes and carrots, wipe on a coarse grater. Crush or chop the garlic and mix with the other vegetables, add them to the pot and stir. Dip in the soup the onion and cook for 10 minutes and remove it. Feeding should be with greens and sour cream.
6
Boletus is possible to marinate. Carefully sort through the mushrooms, peel and wash them. Large assortment of best cut. Will put them into a saucepan and simmer in plenty of water for 50-60 minutes.
7
Periodically stir and skim the foam. Add to the pan a little vinegar and seasoning to taste, cook for another 10 minutes. Mushrooms, place in jars and cover with broth. Brown let cool and store in a cool place.