Breast salad with buckwheat for the winter. Preparations for the winter - recipes for vegetable salads with cereals

BUCKWHEAT WITH VEGETABLES
Preparation for future use. It can be served as a side dish for meat and on the road, fishing, hunting, and even just as an independent dish when there is not enough time to cook.
The recipe is very simple and very tasty.

Products:

1. Carrots - 1 kg
2. Onion - 1 kg
3. Pepper - 1 kg
4. Tomatoes - 3 kg
5. Buckwheat - 500 g
6. Sugar - 200 gr
7. Salt - 2 tbsp. spoons
8. Vinegar 6% - 100 g
9. Sunflower oil

How to cook buckwheat with vegetables for the winter:
Chop the pepper, carrots and onions, fry each vegetable separately in oil until golden brown.
Cook buckwheat until half cooked.
Salt and boil the tomatoes minced through a meat grinder, add sugar, vinegar and boil for 5 minutes, add all the vegetables and cook for 40 minutes.
At the very end, add buckwheat, bring to a boil and remove from heat.
Place in sterilized jars and seal.
Output 7 liters
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BEANS WITH VEGETABLES OR “GREEK SNACK”
The Greek snack is truly healthy and nutritious, there is no doubt about it, because it contains the healthiest vegetables, and beans are equal in nutritional value and as a protein supplier to meat.

In winter, you open such a jar and can eat it as a side dish or as an independent dish (an excellent dish for Lent). Delicious... Or you can cook an excellent soup - hearty and tasty! Stored in the apartment without problems.

Products:
1. Beans - 1 kg.
2. Onions - 0.5 kg.
3. Carrots - 0.5 kg.
4. Bell pepper - 0.5 kg.
5. Tomatoes - 2 kg.
6. Sugar - 0.5 cups
7. Salt - 1.5 tbsp. spoons
8. Refined vegetable oil - 250 ml.
9. Hot pepper (optional and to taste) - 1-2 pods
10. Garlic - 3 large heads
11. Vinegar essence (70%) - 1 teaspoon

How to prepare a Greek appetizer:
1. Rinse the beans and boil until tender, but they should not be overcooked.
2. Cut the onion into half rings or smaller ones, the carrots into thin bars or semicircles and fry them together in vegetable oil until golden brown.
3. Cut the tomatoes into small pieces, bell peppers into half rings or, again, smaller.
4. Place beans, fried onions and carrots in a saucepan, add tomatoes, bell peppers, salt, sugar and the remaining butter.
5. Bring to a boil and cook after boiling for 30 minutes. over low heat.
6. In 5 minutes. Before the end of cooking, add hot pepper (adjust the quantity to taste), chopped garlic and vinegar essence.
7. Place the finished Greek appetizer in sterilized jars, roll it up, turn it upside down, cover with a warm blanket and leave for a day until it cools completely (about a day).
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RASSOLNIK FOR WINTER WITH PEARL PERLOVKA

As they say, “Get your sleigh ready in the summer.” It’s the same with headings; if you try hard in the summer, you can save time on cooking in the winter.
For example, having prepared pickle soup for the winter from fresh cucumbers with barley, you can then prepare the soup in 15 minutes.
Bring the water to a boil, add a can of canned pickle, bring to a boil, and the pickle is ready!


Products:

1. Fresh cucumbers - 3 kg.
2. Tomatoes - 1.5 kg.
3. Onions and carrots - 1 kg each.
4. Pearl barley - 500 gr.
5. Vinegar 9%, water and vegetable oil - 1/2 cup each
6. Sugar - 4 tbsp. spoons
7. Salt - 2 tbsp. spoons

1.Tomatoes - 2.5 kg
2. Onions - 1 kg
3. Sweet bell pepper - 1 kg
4. Carrots - 1 kg
5. Sunflower oil - 250 g
6. Sugar - 3 tbsp. spoons
7. Table salt - 2 tbsp. spoons without a slide
8. Optional - ground black pepper
9. Table vinegar, optional - 3 tbsp. spoons
10. Rice - 1.5 cups

How to prepare a salad with rice for the winter:
First you need to prepare the vegetables: wash the tomatoes and peppers. Peel the carrots and onions and then rinse them under running cold water.

1. Finely chop the peeled onion and place it in a large cauldron with a capacity of 6 liters. It just fits all the vegetables intended for preparing this salad. Pour in vegetable oil, but not all of it, so that it lightly covers the onion, and add the rest at the end of stewing. And fry until slightly golden brown over medium heat. If you pour out all the oil, your onions will not be fried, but cooked. Stir the vegetables with a wooden spatula.
2. Next, while the onion is bathing in oil, chop the carrots on the coarse side of a grater. And add it to the onion. Stir and fry for 5 minutes.
3. Cut the sweet bell pepper into 2 parts, remove the core with seeds and cut into cubes, or grate on the coarse side of a grater. Place the chopped pepper in a common cauldron with all the vegetables, mix and continue to simmer for 5-10 minutes.
4. Finely chop the tomatoes or grind them through a meat grinder. It all depends on the type of tomato: if they have thick skin, it is better to grind them through a meat grinder, because when stewing, the peel separates from the tomato and then when you eat it, you will only “spit” with this peel. This happened to me once. Since then, I only buy thin-skinned tomatoes for salads. They can be safely stewed in slices. Add the crushed tomatoes to the cauldron, mix and cook everything together for 40 minutes over low heat, so that the vegetable mass simmers slightly.
5. During this time, wash the rice in cold water and pour boiling water over it.
Cover the bowl with the rice tightly and leave it for 30 minutes to steam. Or boil it until half cooked. Then, 10 minutes before the end of stewing the vegetables, add steamed rice, season with salt and sugar and add ground black pepper, just a little. Stew vegetables with rice for 15 minutes.
6. Place the hot vegetable salad with rice into clean, sterilized jars, preferably 0.7 grams, and seal with tin lids in the usual way. Turn the jars of rice salad upside down and wrap them in a blanket. Leave until they cool completely. Don’t worry if, when trying the salad, you thought the rice was a little soggy, that’s how it should be. Just wrapped up, it will completely absorb the liquid it needs and become soft.

Good luck with your preparations!

1. Salad with buckwheat “Grechanka”
3. Salad with rice “Hearty”
4. Salad with rice “Obzhorka”

1. Salad with buckwheat “Grechanka”

Ingredients:

Buckwheat – 0.5 kg
Bell pepper – 1 kg
Carrots – 1 kg
Onion – 1 kg
Tomatoes – 3 kg
Salt – 2 tbsp.
Sugar – 200 g
Oil grows. – 350 ml
Vinegar 9% – 100 ml
Bay leaf – 3 pcs.
Black pepper (peas) – 5 pcs.

Fry onions, bell peppers and carrots separately in vegetable oil. Pass the tomatoes through a meat grinder, transfer to a large saucepan, add salt and sugar, bring to a boil, cook for 5 minutes. Rinse the buckwheat, cook until half cooked, and drain in a colander. Place all ingredients in a saucepan, add bay leaf and pepper, simmer for 20 minutes, add vinegar a couple of minutes before cooking. Place the finished mixture in sterile 0.5 liter jars, roll up, turn over and wrap until completely cooled.

2. Salad with buckwheat “Mediterranean”

Ingredients:

Buckwheat – 0.5 kg
Zucchini – 1 kg
Eggplants – 1 kg
Onion – 1 kg
Tomatoes – 1.5 kg
Olives – 300 g
Pine nuts – ⅓ cup
Tomato paste – 1 tbsp.
Vegetable oil – 200 ml
Salt – 2 tbsp.
Sugar – 2 tbsp.
Oil grows. – 350 ml
Vinegar 9% – 80 ml

Cut the onion, eggplant and zucchini into cubes, place on a baking sheet, pour with oil and bake in the oven for 15 minutes at 200 °C. Pass the tomatoes through a meat grinder, transfer to a large saucepan, add butter, half the salt and sugar, bring to a boil, cook for 5 minutes, add tomato paste, simmer for another 10 minutes. Rinse the buckwheat, cook until half cooked, and drain in a colander. Cut the olives into slices. Place vegetables, tomato sauce and nuts in a bowl, add the rest of the salt and vinegar, mix. Add buckwheat and mix again. Place the finished mass into sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until completely cooled.

3. Salad with rice “Hearty”

Ingredients:

Rice – 1 cup
Zucchini – 1.5 kg
Carrots – 1 kg
Onion – 0.5 kg
Tomatoes – 1 kg
Vegetable oil – 100 ml
Salt – 2 tbsp.
Vegetable oil – 350 ml
Apple cider vinegar – 1.5 tbsp.
Ground black pepper – 1 tsp.

Rinse the rice, cook until half cooked, drain in a colander. In a deep, thick-walled saucepan or cauldron, fry the diced onion in vegetable oil until golden brown. Add diced carrots to it and cook for 10 minutes. Add diced zucchini and cook for 10 minutes. Pass the tomatoes through a meat grinder. Add tomato puree and vinegar to the pan with vegetables, stir, bring to a boil, reduce heat to medium, cover with a lid and simmer for 10 minutes. Add rice, cook for another 5 minutes. Add salt and pepper, cook for another 15 minutes. Place the finished mass into sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until completely cooled.

4. Salad with rice “Obzhorka”

Ingredients:

Rice – 2 cups
Bell pepper – 1 kg
Carrots – 1 kg
Onion – 1 kg
Tomatoes – 3.5 kg
Vegetable oil – 100 ml
Salt – 3 tbsp.
Sugar –200 g
Vegetable oil – 350 ml
Vinegar 9% – 50 ml

Rinse the rice, cook until half cooked, drain in a colander. Pass the tomatoes through a meat grinder, cut the remaining vegetables into cubes or strips. Place all vegetables in a saucepan, add salt, vegetable oil, bring to a boil, reduce heat to medium and cook for 1 hour. Add rice, sugar and vinegar, cook for another 20 minutes. Place the finished mass into sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until completely cooled.

5. Salad with pearl barley “Unification”

Ingredients:

Pearl barley – 1 cup
Carrots – 0.5 kg
Onions – 0.5 kg
Bell pepper – 1 kg
Tomato – 0.5 kg
Sugar – 3 tbsp.
Salt – 1 tbsp.
Water – 350 ml
Vegetable oil – 150 ml
Vinegar 9% – 5 tsp.
Ground black pepper – 0.5 tsp.

Rinse the pearl barley, soak for 3 hours, rinse again, cook until tender, drain in a colander. In a deep, thick-walled saucepan or cauldron, fry the onion, cut into cubes, in vegetable oil until golden brown. Add carrots, cut into strips or grated on a coarse grater, and cook for 10 minutes. Add bell pepper, cut into strips, and cook for another 15 minutes. Add pearl barley, salt, sugar to the vegetables, cook for 15 minutes.
Pass the tomatoes through a meat grinder, add to the pan, and simmer for 25 minutes. Add black pepper and vinegar, simmer for another 15 minutes. Place the finished mixture in sterile 0.5 liter jars, roll up, turn over and wrap until completely cooled.

Recipes prepared for the group In a jar!

Winter salads with cereals (rice, pearl barley, buckwheat) are a delicious option for preservation. The dish will decorate the table for everyday and festive occasions. Buckwheat salad for the winter is very easy to prepare. But it will surprise and delight you with its taste.

Vegetables and grains are ideal for those trying to eat healthy. Winter preparations in jars are a ready-made dish for dinner. All that remains is to heat the contents. For lunch, you can use a salad with buckwheat as a side dish for the main dish. Step-by-step recipes will help beginners master a new dish, and experienced housewives will use them to create their own.

Preparing buckwheat for salad

To make the winter salad tasty and beautiful, the cereal must be cooked until half cooked. During the cooking process, the buckwheat will cook down - the juice from the vegetables will provide the necessary liquid.

The best option is to pour boiling water over the prepared buckwheat. Let it brew for a couple of hours - this time will be useful for preparing the vegetables. Recipes for winter preparations with buckwheat involve the use of various vegetables: tomatoes, onions, carrots. Interesting recipes with beans, zucchini and eggplant.

Winter salad with buckwheat

Buckwheat salad with vegetables for the winter is prepared quickly from a minimum set of ingredients.

Ingredients

• Tomatoes – 3 kg
• Buckwheat (cereals) – 1/2 kg
• Sweet peppers/onions/carrots - 1 kg each
• Granulated sugar - 8 tbsp. spoons (heaped)
• Salt - 2 tbsp. spoons
• Vinegar 9% – 80 ml
• Vegetable oil - 100 ml (for frying vegetables)

Preparation

Wash the vegetables, remove the membranes and seeds from the peppers. Cut into small cubes. Chop the carrots.

Pass the tomatoes through a meat grinder and cook over low heat.

Fry the vegetables in vegetable oil (preferably separately). Add them to the tomato mass along with sugar and salt. Cook for 30 minutes, stirring or shaking.

Combine cooked buckwheat with vegetables and wait until boiling. Pour in vinegar and mix well. Check for salt and sugar (add as needed). Divide the vegetable mixture into jars and roll up.

Greek salad

Greek salad for the winter is prepared without bell pepper. Finely chopped parsley and hot pepper are added to it. Vegetables are not overcooked.

Ingredients

• Tomatoes – 2 kg
• Onion-1kg
• Carrots – 800 gr
• Parsley - a small bunch
• Hot pepper - 1/2 pod
• Buckwheat (cereal) – 500 gr
• Sugar - 200 gr
• Salt - 2 tablespoons
• Vinegar 9% – 100 ml

Preparation

Peel the tomatoes (a contrast shower of boiling and immediately cold water will help!). Boil crushed tomatoes (a blender, food processor or meat grinder will help with this) over low heat.

Place crushed (grater or meat grinder) onions, carrots, hot peppers into the tomato mass. Cook for about half an hour.

Cook buckwheat. Combine with vegetable mixture. Add salt, sugar, finely chopped parsley, pour in vinegar. Bring to a boil and pour into jars, seal tightly.

Mediterranean salad with olives and eggplants

How to prepare a Mediterranean-inspired Greek salad for the winter? The recipe is simple - bake vegetables in the oven. Of the salads with cereals, this one (with olives and eggplants) has the most exquisite taste.

Ingredients

• Buckwheat - 2 cups;
• Tomatoes - 1.5 kg;
• Zucchini squash - 2 small;
• Eggplant - 3-4 pcs;
• Olives (pitted) - 1 can;
• Pine nuts (shelled) - 100 g;
• Olive oil - 4 tablespoons;
• Vinegar 6% or 9% - 80 ml;
• Salt - 1 tablespoon with a slide;
• Sugar - 150 gr;

Preparation

Prepare tomato paste from peeled tomatoes. Cook it on the lowest heat.

Place zucchini and eggplants cut into cubes (2*3 cm), chopped onions on a baking sheet (you can use baking paper). Sprinkle with oil and place in the oven for baking (temperature 220 degrees). After 15-20 minutes the vegetables are ready.

Boil buckwheat in salted water.

Combine buckwheat with vegetables and tomato mass. Add sugar, nuts, olives, salt to the salad. Cook after boiling for 5-7 minutes. Pour in the vinegar last.

Divide the boiling mass into 500-gram jars. Cover with lids and sterilize for 15-20 minutes. Roll up and cover with a towel until cool.

Buckwheat salad with vegetables is ready!\

Salad with green (sprouted) buckwheat

Green buckwheat is a new product on our table. Not only porridges are prepared from cereals that have not undergone heat treatment. Canned salad with green buckwheat will appeal to supporters of proper nutrition.

Recipes made from sprouted buckwheat are worthy of attention. Only green buckwheat can be sprouted. This must be done in advance. You will have to wait 1-2 days for the seedlings (sprout in a warm place until white roots appear).

Ingredients

• Buckwheat - 1 cup;
• Cucumbers - 4-5 pcs;
• Sweet pepper - 3-4 pcs;
• Celery stalks - 3-4 pcs. (more is possible);
• Parsley and basil - a few sprigs;
• Salt - to taste;
• Olive oil - 50 ml;

Preparation

Place vegetables cut into small pieces, finely chopped herbs, and sprouted cereals in a bowl.

Add salt. Season to taste with spices (mixed peppers, dried garlic). Add granulated sugar and butter. Mix thoroughly.

Transfer to roasted half-liter jars. Sterilize for 15-20 minutes. Seal tightly and keep wrapped for several hours.

When prepared without frying, the salad retains maximum nutritional value.

It's a hot time! All housewives strive to make more preparations for the winter! They are faced with a choice of what to roll up, what more, what less. Today I will share with you recipes for vegetable salads with cereals. This type of preparation is good because the salads are nutritious, satisfying and are also suitable for making soups. Very convenient salads, one might say universal.

• 1 tbsp pearl barley,
• 1 kg onions,
• 1 kg carrots,
• 2 kg sweet pepper,
• 0.5 tbsp sugar,
• 2 tbsp salt,
• 1 cup 200 ml sunflower oil,
• 1 tbsp vinegar essence 70%.

Soak pearl barley for 6-8 hours and cook until fully cooked. Pour the oil into an enamel basin and add 0.5 liters of water, bring to a boil and add the carrots grated on a coarse grater, cook for 7-10 minutes.

Add sweet pepper, cut into strips, cook for 7-10 minutes. Add the onion, cut into half rings, and cook for 5-7 minutes. Add salt, sugar and boiled pearl barley, cook for 10 minutes and add vinegar essence for a minute before the end of cooking.

Remove from heat, place hot in jars and twist, turn over, put on lids and cover with a fur coat for several hours.

We eat the salad as an independent dish and prepare a delicious soup from it, you just need to add potatoes and meat. It turns out quickly - soup, helps out when there is little time to prepare lunch or you can take a jar with you, or a summer house.

Pickle recipe with pearl barley

This makes a wonderful preparation; you can replace pearl barley with rice. The pickle recipe is simple and everyone I know likes it, try making at least one batch of pickle.

• 2 tbsp pearl barley or round rice,
• 1 kg ,
• 1 kg carrots,
• 2 kg of overgrown cucumbers,
• 1 kg ripe tomatoes,
• 200 ml vegetable oil,
• 3 tbsp salt,
• 0.5 cups sugar,
• 100 ml vinegar 9%,
• Black peppercorns, bay leaves,
• A bunch of dill and parsley.

Soak the pearl barley overnight and boil until fully cooked (boil the rice until half cooked). In a large frying pan, fry finely chopped onion, add grated carrots, and fry. Pour cucumbers cut into thin rings into a saucepan or basin (you can grate them on a coarse grater), dump in the fried onions and carrots and simmer for 10 minutes.

Add the tomatoes minced in a meat grinder and simmer for 10 minutes. Add all the other ingredients except vinegar - cereal, salt, sugar, spices, parsley and dill. Cook for 10 minutes, before the end of cooking, add vinegar, boil for 3 minutes and place in sterilized jars, roll up the lids and under the fur coat.

Yield approximately 6 liters.

Buckwheat salad recipe

• 500 g buckwheat,
• 1 kg carrots,
• 1 kg onions,
• 1 kg pepper,
• 3 kg tomato,
• 200 grams of sugar,
• 2 tbsp salt,
• 100 ml vinegar 9%,
• sunflower oil for frying.

Chop the peppers, onions and carrots as you like. Fry each vegetable separately in vegetable oil.
Pour the tomatoes through a meat grinder into a saucepan, add salt, sugar and boil for 5 minutes.

Add fried vegetables and buckwheat cooked until half cooked to the pan, cook for 20-30 minutes, add vinegar 2-3 minutes before the end of cooking. Place it hot in jars, twist it and put it under a fur coat.

My family likes preparing stuffed sweet peppers for the winter; there are many options; I cook it with rice and vegetables. It turns out very tasty. You can also freeze it; in winter, just take it out and heat it in the microwave.

Recipe for stuffed sweet peppers with rice

• 2 kg of small sweet peppers,
• 1 tbsp rice,
• 1 kg tomato,
• 5 medium onions,
• 1 large carrot
• 200 ml sunflower oil,
• salt, sugar to taste,
• black peppercorns and ground,
• 1 dessert spoon of 70% vinegar.

Finely chop the onion and carrots and fry them in a frying pan, add salt and pepper to taste, add the rice boiled until half cooked. We remove seeds from the pepper and place it in boiling water for 1 minute. We take it out and fill it with the mixture, put it in jars.
Grind the tomatoes, add salt, sugar, pepper, add the remaining vegetable oil and boil for 5 minutes. Finally add vinegar and remove from heat.

Stuffed peppers can be filled with regular marinade filling. Pour the pepper into jars and set to sterilize for 10 minutes. Roll up and put under a fur coat until it cools. Peppers stuffed with this mixture can be frozen, but then you won’t need tomatoes.

Improvise, replace the ingredients in salads, and you’ll get preparations for the winter with a new taste.

The site “I am a villager” wishes you bon appetit and good mood. Dear friends, if the article was useful to you, share it with your friends, press the social network buttons. It will be interesting to read your opinion about the article and find out what preparations you make for the winter with cereals.

I suggest watching a video recipe for stuffed peppers for freezing for the winter.

Bell pepper – 1 kg

Sunflower oil - 0.5 l (for frying vegetables)

Sugar - 1 tbsp (without slide)

Fry the chopped onion and also add to the total mixture

Then roasted bell pepper, cut into strips. First boil the buckwheat until half cooked and add it there.

Pour in sugar, salt and vinegar.

Place into sterilized jars.

Roll up, turn over and wrap.

Store as usual canned vegetables.

They prepared it. Look what happened

Description of the photo

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A good recipe, it can be used with both beans and peas. But I would recommend 4 tbsp sugar and 2 tbsp salt and instead of vinegar use 0.5 vodka or better alcohol

I agree with you, it turns out spicy with vinegar!