Winter tourist breakfast according to the recipes of the USSR. Tourist breakfast salad - a classic Soviet vegetable preparation with rice for the winter

04.03.2020 Healthy eating

In Soviet times, canned food called "Breakfast of the Tourist" was tasty and satisfying and very popular. They could be taken on a hike, to work, warmed up and served for dinner. Today, this product cannot be found on the shelves of stores, but the people still have a good memory of this product, and many families want the "Tourist's Breakfast" salad with rice for the winter. Of course, its recipe has undergone a change, and most often preference is given to vegetable salad without minced meat, but still there are gourmets who risk preparing canned food with beef or chicken.

Cooking features

In order for the Tourist's Breakfast to be tasty and to be stored for a long time, several important points must be taken into account when preparing it.

The main thing is the quality of the products. Spoiled and rotten vegetables not only will not make a tasty dish - they will not be stored for a long time. To choose for a salad that is harvested for the winter, you only need good and ripe vegetables. They also need to be washed very thoroughly.
Any rice will do, but round grain is more often used. To shorten the cooking time of the dish, it is pre-soaked for a couple of hours, although this is not necessary.
Heat treatment is of particular importance, especially if the canned food contains minced meat. It should not be shorter than that specified in the recipe.
Banks will fit only well sterilized. The same applies to the lids. You can use only metal, allowing to ensure complete tightness.

It remains to add that the "Tourist's Breakfast" salad prepared according to the classic recipe can be stored at room temperature. If the composition includes meat or a recipe for making salad without vinegar is used, then it is safer to store canned food in a cool place: in the basement, in the refrigerator.

Classic recipe for homemade salad "Tourist breakfast"

rice - 0.2 kg;
tomatoes - 1 kg;
sweet pepper - 0.5 kg;
onions - 0.5 kg;
salt - 20 g;
sugar - 40 g;
vegetable oil - 100 ml;
table vinegar (9%) - 80 ml.

Cooking method:

Rinse the rice and soak it in cool water for 40-60 minutes.
Wash all vegetables.
Peel the onion, cut into small pieces.
Make a cruciform cut on the tomatoes, dip them in boiling water for a couple of minutes. Take out, refrigerate, peel off.
Cut the tomatoes into small cubes.
Remove the stalks and seeds from the peppers. Cut into squares about 1 cm in size, or even slightly smaller.
Pour oil into a cauldron or a thick-bottomed pan, put the dishes on the fire.
When the oil boils, reduce the heat, pour the onion into the cauldron. Fry it over low heat in a large amount of oil for 10 minutes.
Add the tomatoes to the onion and simmer the vegetables until the tomatoes give off juice, that is, until the mixture is sufficiently thin.
Put prepared rice in a cauldron and simmer under a lid for a quarter of an hour.
Add pepper. Stir. Simmer for another 30 minutes. All this time, the mixture must be stirred frequently so that it does not burn.
Pour in vinegar, salt and sweeten. Simmer for another 5 minutes.
Spread the snack on sterilized jars, roll up. Let the jars cool upside down; you do not need to wrap them up.

After the jars have cooled, they can be returned to their original position and stored in the closet. The salad will not disappear even at room temperature. After opening the can, it will remain edible for another 10 days if refrigerated.

Tourist's Breakfast salad with carrots without vinegar

rice - 0.4 kg;
tomatoes - 3 kg;
carrots - 1 kg;
Bulgarian pepper - 1 kg;
sugar - 100 g;
salt - 40 g;
vegetable oil - 1 tbsp.

Cooking method:

Rinse the rice, cover with cool water, let it stand for half an hour.
Wash the tomatoes and peppers. Peel the seeds from the pepper, cut off the stalks of the tomatoes. Chop vegetables into large pieces of any shape, rotate through a meat grinder or chop with a food processor.
Peel the carrots, wash, chop in the same way or grate, you can even use a coarse grater.
Pour oil into a saucepan with a thick bottom or a cauldron, put carrots in it, fry them for 10 minutes.
Transfer the pepper-tomato mass to a saucepan, simmer the vegetables for 20 minutes.
Put rice to vegetables, stir, simmer everything together until rice is fully cooked. This usually takes 20-25 minutes.
Add salt and sugar 10 minutes before the rice is cooked.
When the dish is ready, put it, without cooling, in sterilized jars. Close with metal lids.

After the canned food has cooled, store it in a cool place. Keep in mind that after opening the jar, its contents must be eaten within a week - the snack cannot be stored for a longer period.

Tourist's Breakfast salad with rice and minced meat

rice - 0.2 kg;
water - 0.5 l;
minced meat - 0.8-1.0 kg;
tomatoes - 0.5 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
garlic - 3 cloves;
sugar - 20 g;
salt - 20 g;
ground black pepper - 5 g;
table vinegar (9%) - 100 ml;
vegetable oil - 0.15 l.

Cooking method:

Rinse and boil the rice.
Peel the garlic and onion, mince them.
Add garlic and onion puree, pepper to the minced meat. Mix everything thoroughly.
Pour boiling water over the tomatoes and peel them off. Cut into slices, aging so that the juice flows out as little as possible.
Grate the peeled washed carrots.
Heat vegetable oil in a deep saucepan or cauldron.
Put tomatoes in a cauldron (or stewpan), simmer them for 10 minutes.
Add minced meat to the tomatoes and simmer all together for a quarter of an hour.
Add carrots to the minced meat, simmer with it for another 10 minutes.
Add rice to the minced meat, stir. Cook everything together for another 10 minutes.
Pour in vinegar, add sugar, salt, stir, after 5 minutes remove from heat, put in sterilized jars.
Seal with sterilized caps.

Immediately after the lettuce has cooled, remove it to a cool place. It is advisable to store it no longer than three months. After opening the jar, its contents will need to be eaten within three days.

The Tourist's Breakfast salad can be served as a side dish or as an independent dish. Some spread it on bread, decorate it with sprats - they get unusual sandwiches. This dish is not too difficult to prepare, but it will help out in a variety of situations.

This delicious, hearty dish is very convenient to have at home, especially if you need to take food with you to work, or go on a hike, or set the table quickly. I roll a lot of these salads, since my husband is a fisherman and a hunter, and he can always take such a roll with him in any weather. The best time to roll the "Tourist's Breakfast" salad is August, because at this time you can buy all fresh vegetables at minimal prices.
We will prepare all the necessary ingredients:
1. Rinse two glasses of rice (400 g in total) with cold water until the water becomes clear, then pour it into a saucepan and fill it with three glasses of water and put on gas.

Stir the rice periodically and cook until half cooked.

2. Peel 1 kg of onion

Cut the onion into half rings.

3. Peel 1 kg of carrots

Rub the carrots on a coarse grater.

4. We wash 1 kg of bell pepper, clean it from seeds, for this it will be convenient to cut it into two parts.

Cut the pepper into 2 more pieces and cut into strips.

5. Wash 1 kg tomato and cut into cubes.

6. We proceed to direct preparation, take a cauldron or a non-stick pan (I have a volume of 7 liters) and pour 0.5 liters of sunflower oil. Add chopped onion to the heated oil, simmer for 15 minutes. Then add the grated carrots, simmer for 15 minutes, stirring occasionally.

7. Add peppers, cut into strips, stir and simmer for 15 minutes. Then add the tomatoes and simmer for 15 minutes.

8. And the remaining ingredient is rice, add salt, pepper to taste, add 6 tablespoons of vinegar, stir, simmer for 20 minutes.

9. Meanwhile, we sterilize the jars, you will need 8 jars of 0.5 liters each, wash them and fill them with boiling water, close the lids and leave until the salad is prepared (at least 10 minutes).

10. Pour salad into jars and roll up. Turn it upside down and wrap it in a warm blanket, when it cools down, we bring it to a cool place.

Cooking time: PT01H40M 1 h. 40 min.

Estimated Serving Cost: RUB 250

To prepare the "Tourist's Breakfast" snack, the following components are required:

1 kg of ripe tomatoes;
0.4-0.5 kg of sweet bell peppers;
0.5 kg of onions;
0.5 kg of carrots;
1 cup rice
180-200 ml of sunflower oil;
1 spoon of table salt;
2-2.5 tablespoons of sugar;
80-100 ml of 9% vinegar.

This amount of products is needed to prepare 4 cans of salad, 750 ml each. Those who want to prepare a tourist's breakfast salad in more or less quantities, it is necessary to increase or decrease the number of products while maintaining proportions.

"Folk dish" for all time

In the common people, the salad is called student, marching and even bachelor salad. Indeed, it will perfectly complement the student, tourist and even festive table. Like any other "folk" dish, "Tourist's Breakfast" has many options. Usually they experiment with cereals added to it. It can be not only rice, but also beans or barley. Many housewives often use such snacks as a base for borscht, pickle or goulash. But in this case, do not add vinegar to the curl.

It is worth noting that due to its rich composition, the tourist's salad breakfast with rice is much more satisfying than other vegetable snacks, therefore it is great for a meal in winter. At the same time, it has a relatively low calorie content - only about 100 kcal per 100 g of snack. The fiber found in grains, beans and vegetables has a beneficial effect on the digestive process. Also, vegetables retain some useful trace elements, such as magnesium and calcium.

But in terms of usefulness, such a winter canned salad is significantly inferior to fresh vegetables. Heat treatment destroys vitamin C in vegetables, and the vitamin B content is reduced by 90%. But this does not mean at all that you need to give up the winter dish. For many, it becomes a real lifesaver when you want to have a quick and tasty snack or to please guests with something interesting.

The name "Tourist's Breakfast" comes from the canned rice and minced meat of the same name, so popular in the Soviet Union. Such canned food was very convenient and satisfying, therefore, it fully corresponded to the name and was used for its intended purpose - for a tourist or student meal. Over time, the tourist's breakfast salad recipe has been greatly transformed, but something remains. The "marching" salad is still tasty and satisfying. How is it prepared today?

Step by step cooking

The first step is to wash all the vegetables.
Carrots are rubbed on a coarse grater or cut into thin strips.
Onions, tomatoes or peppers are best cut into cubes. If you wish, you can cut vegetables into half rings or in any other convenient way. Some mince tomatoes.
Rice is washed and soaked in cold water for 40-50 minutes.
To prepare a tourist's breakfast with beans, it is recommended to leave them in water for several hours, or better - overnight. Then the beans are thoroughly washed in running water and boiled until half cooked.
You need to take a large saucepan or cauldron and pour oil into it.
When the oil warms up, put the onion in a saucepan and stew for about 10-13 minutes.
Grated carrots are added to the onion, mixed and left for another 10 minutes.
Tomatoes and rice (or other cereals) are added to the mixture, covered with a lid and left to simmer again.
After 10-13 minutes, pepper is added to the mixture. It must be simmered over a slow flame for about 35-40 minutes. To prevent the salad from burning, it must be stirred periodically during the cooking process.
At the end of cooking, add salt, vinegar and sugar to the salad.
For flavor, you can add garlic, peas, bay leaves, and other spices. But they should not be abused.
It is necessary to sterilize the jars within 8-10 minutes. This is important for those who are preparing a tourist's breakfast salad for the winter and want the appetizer to last as long as possible.
Having mixed the dish well, it is laid out in pre-sterilized jars and rolled up.
The jars with the finished product must be placed with the lids down until they cool. After cooling, the jars are stored in a cool and dark place.

Open salad is stored in the refrigerator for no more than 10 days.

Tourist breakfast is a truly versatile dish. This is a great appetizer on a festive table. It is bright enough, therefore, does not require additional decoration. The salad is used as a side dish for poultry, meat and fish. Sandwiches are made with it and eaten as an independent vegetarian dish. Some people add salad to gravy, stir-fry soups and other hot dishes.

An appetizer with rice for the winter could be called a classic Russian recipe, which is not found in any kitchen in the world. In fact, this is not the case, the preservation of perishable foods in fermented rice has been practiced for several millennia in different parts of our planet. In rice, you can save not only vegetables, but also fish. It is thanks to the fermentation of fish and its long-term storage that Japanese culture owes the appearance of sushi. There are similar recipes for blanks in many national cuisines, Russian is no exception.

Rice preparation can be prepared with the addition of any vegetables, meat and fish. There are several proven recipes for all occasions. It is often called the "tourist's breakfast" blank, since in Soviet times, such blanks were sold in cans and purchased for tourist trips. Delicious homemade preparations will be an excellent addition to a friendly feast for strong drinks, will help you quickly set the table for dinner and make yourself a nutritious breakfast without wasting time.

Rice contains a large amount of vitamins, minerals and trace elements, in fermented form is also a source of various amino acids and peptide groups that strengthen the immune system, restore the functions of the gastrointestinal tract. Rice is tasty and healthy not only in winter preparations, which, with the addition of this product, acquire a special taste.

Winter preparations with rice can be prepared with the addition of tomato or tomato, with or without vinegar. We recommend trying the sauerkraut rice preparations borrowed from Japanese cuisine.

How to make a rice snack for the winter - 15 varieties

The classic rice recipe is made with vinegar, fresh tomatoes, carrots and peppers. At the same time, there are options for a salad without vinegar, with the addition of tomato and other vegetables. In the proposed recipe, the salad is stewed for 30 minutes, rather than fermented. Nevertheless, this recipe is original for Russian cuisine and the most common.

Ingredients:

tomatoes - 3 kg;
rice - 1 tbsp.;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
sugar - 100 g;
table vinegar - 100 ml;
vegetable oil - 400 g;
salt - 2 tablespoons

Preparation:

Cut the bell pepper into strips, grate the carrots on a coarse grater, peel the onion and cut into cubes. Tomatoes are mashed using a meat grinder or food processor, salt, sugar and oil are added to it. The pasta is brought to a boil and cooked for 5-7 minutes, vegetables are put in it: carrots, onions and peppers and brought to a boil, after boiling, rice grits are added to the salad and stewed for 30 minutes. Pour vinegar 5 minutes before the end. The salad is packed in sterilized jars.

The housewives have a similar recipe for a winter snack with rice, which is prepared without vinegar, but only with the addition of salt. This recipe also differs in that vegetables are fried and stewed along with rice.

Ingredients:

ripe cream tomatoes - 600 g;
onions - 200 g;
carrots - 200 g;
Bulgarian pepper - 200 g;
vegetable oil - 100 g;
rice - 1/3 tbsp.;
salt ½ tbsp;
sugar 1/3 tbsp

Preparation:

Bell peppers, onions and carrots are cut into strips and grated, fried in a pan for 20-25 minutes, then washed rice is added, then finely chopped tomatoes, salt and pepper are added. The mixture is stewed until rice is fully cooked and closed in sterilized jars.

The difference between this recipe and the standard one is to use more tomato and red pepper. The salad is prepared with vinegar, but it can be added to taste.

Ingredients:

tomatoes - 5 kg;
bitter pepper in pods - 1-2 pcs.;
rice - 400 g;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
table vinegar - 100 ml;
vegetable oil for stewing vegetables;
salt, sugar and vinegar - to your taste.

Preparation:

Tomato puree is prepared from the tomato, brought to a boil and boiled for 40 minutes until the state of tomato sauce. Next, pre-cooked stewed onions with carrots are added to it, the mixture is stewed for 40 minutes. Add sweet peppers, cut into strips or cubes, and cook the mixture for another 30 minutes. Rice is cooked separately, it must be added to the finished vegetable mixture, as well as bitter pepper, vinegar, salt and sugar to taste and boiled together for 5-10 minutes. Place in sterilized jars and close.

Many people love the winter salad with rice and vegetables for its rich sweet and sour taste, reminiscent of summer. The classic "Tourist's Breakfast" recipe differs from the previous recipes by using more sugar. It turns out nutritious and delicious.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
sugar - 200 g;
vegetable oil for stewing vegetables - 500 g;
salt - 2 tablespoons;
rice - 2 tbsp.;

Preparation:

Carrots are rubbed on a coarse grater and scalded in a cauldron or deep frying pan in 500 g of vegetable oil. Sweet peppers are peeled and passed through a meat grinder, you can cut them. Tomatoes are also prepared. Tomatoes and peppers are added to the stewed carrots. The vegetable porridge is mixed and boiled for 25 minutes. Rice is washed at least three times and added to vegetables for stewing. Also add sugar and salt. Simmer for 40 minutes until tender.

Creative housewives can use yellow tomatoes for cooking to get a bright dish reminiscent of summer. Lovers of Asian cuisine sometimes add curry to this salad. Note that boiled carrots are rich in vitamin E. Adding curry will make the product more nutritious and healthy.

Many housewives call this salad as lecho with rice because of the presence of peppers and tomatoes in the recipe. The appetizer is prepared in the same way, but with some differences. The salad is prepared with a mixture of spices, which gives it a special taste.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
garlic - 1 head;
sugar - 150-180 g (slightly less than a glass);
table vinegar - 80-100 g;
vegetable oil - 400 g;
salt - 2-3 tablespoons with a slide;
rice - 1.5 tbsp.;
spices (black allspice, paprika, cloves, mustard seeds and bay leaves)

Preparation:

The peel is removed from the tomatoes after blanching and cut into pieces, the bell pepper is cut into strips, the onion is cut into cubes. The garlic is peeled and finely chopped. Salt, sugar and oil are added to the tomatoes and placed on the stove. Cook for 5-7 minutes and add the rest of the vegetables and garlic, as well as spices (10 allspice peas, 3 cloves, 1 tsp pepper mixture, 1 tbsp mustard seeds, 1 tbsp sweet paprika, 2 laurel sheet). Vegetables are boiled for 5-6 minutes after boiling. Pre-washed, unboiled long rice is poured and cooked for 20 minutes until half cooked. Vinegar is added 5 minutes before the end. First, pour in 80 g of vinegar, and if necessary, add another 20 g. The finished mass is laid out in sterilized jars.

By bringing the rice to half-readiness, it is not porridge with rice and vegetables that is obtained, but lecho with rice. The appetizer is very healthy and has a pleasant spicy taste.

Winter salad with rice and vegetables - a quick recipe

This recipe is based on a similar composition, but is prepared using a faster technology. It is suitable for those housewives who make large volumes of blanks and try to choose a simpler cooking technology. Usually, this salad is prepared from substandard vegetables, vegetables that cannot be used in preservation as a whole. Despite the approach, the salad tastes very tasty.

Ingredients:

Bulgarian pepper - 1 kg;
onions - 1 kg;
carrots - 1 kg;
tomatoes - 3 kg;
rice - 1 tbsp.;
vinegar 9% table - 5 tablespoons;
sugar - 5 tablespoons with a slide;
salt - 5 tablespoons with a slide;
vegetable oil - 1 tbsp.

Preparation:

Carrots are rubbed on a coarse grater, peppers and onions are cut into strips, cubes or half rings, tomatoes - into quarters or small pieces. Mix vegetables in one container, add vinegar, sugar and salt. Mix the salad with your hands and leave for 6-8 hours. After that, 1 tbsp is added to the salad. vegetable oil, bring the mixture to a boil and boil strictly for 15 minutes. Add a little cooked rice and boil for 5 minutes, pour into jars.

This salad is different in that the rice is fermented in jars and saturates the snack with useful substances. This recipe is slightly different from the previous ones, not only in the speed of preparation, but also in high usefulness.

This universal blank can be used as a semi-finished product for cooking soups, add to stewed cabbage and potatoes, pickle, cabbage, gravy for meat, cook marinated fish or serve salad as a side dish for mashed potatoes.

The video instruction for preparing a winter snack is shown without rice, but the salad can be prepared in two ways, adding cooked rice at the end.

The difference in this recipe is that it contains more bell peppers and is quick to cook.

Ingredients:

Bulgarian pepper - 2 kg;
onions - 1 kg;
carrots - 1 kg;
tomatoes - 3 kg;
rice - 1 tbsp.;
sugar - 1 tbsp.;
salt - 2 tablespoons with a slide;
vegetable oil - 0.5 liters per eye.

Preparation:

Vegetables are chopped, carrots are rubbed on a coarse grater. Oil is poured into the cauldron, heated, carrots, onions, peppers and tomatoes are added to it sequentially. Boil for 20 minutes over low heat. Next, make a hole in the middle of the salad and pour in the washed rice, without interfering, stew the workpiece for 20 minutes, add salt and sugar, stir and simmer until tender for 50 minutes. Arrange in jars.

Zucchini with rice for the winter is another interesting find in the preparation of a traditional nutritious winter preparation. This salad can be prepared in late autumn, when the price of pepper has already risen, and zucchini is abundant. This appetizer is in no way inferior in taste to the original, but more budgetary in preparation.

Ingredients:

zucchini - 3 kg;
tomatoes - 3 kg;
onions - 0.5 kg;
carrots - 1 kg;
garlic - 1 head;
bulgarian pepper - 2-3 pcs.;
rice - 0.5 kg;
sugar - 4 tablespoons;
salt to taste;
vegetable oil - 0.5 l;
spices.

Preparation:

Chop the vegetables as desired, grate the carrots, squeeze the garlic or chop finely. Tomatoes are crushed with a blender or meat grinder into a paste, garlic is added to them, brought to a boil, then butter, sugar and salt. The tomato is brought to a boil and cooked for 5 minutes. Add vegetables and cook for another 20 minutes. Boil the rice until half cooked and add to the vegetable mixture, the appetizer is stewed over low heat for another 40 minutes, at the end you can add spices. The vegetable mixture is poured into sterile jars.

Ingredients:

tomatoes - 2.5 kg;
blue eggplants - 1.5 kg;
Bulgarian pepper - 1 kg;
onions - 0.75 kg;
carrots - 0.75 kg;
rice - 200 g;
vinegar 9% table - 100 g;
sugar - 5 tablespoons;
salt - 2 tablespoons;
vegetable oil - 300 g;
spices as desired.

Preparation:

Eggplants are cut into cubes or rings and fried until half cooked in sunflower oil. Peppers and carrots are chopped and stewed in sunflower oil for 20 minutes, a tomato is made from a tomato using a meat grinder or blender and added to vegetables. Sugar and salt are added to the mixture, followed by the washed rice. The vegetable mixture with rice is stewed for 20-30 minutes, at the end it is necessary to add eggplant, pour in vinegar and add spices as desired. Everything is boiled together for 5-10 minutes and poured into sterile jars.

This appetizer combines the benefits of a squash and pepper salad recipe. Many housewives love this recipe more than others.

Ingredients:

tomatoes - 2.5 kg;
zucchini - 1 kg;
Bulgarian pepper - 1 kg;
onions - 0.5 kg;
carrots - 1 kg;
rice - 300 g;
vinegar 9% table - to taste up to 250 g;
sugar - 4 tablespoons;
salt - 3 tablespoons;
vegetable oil - 350 g;
spices: black pepper - 10 pcs., cloves - 10 pcs., allspice - 10 pcs., bay leaf - 5 pcs.

Preparation:

You need to prepare vegetables: carrots are rubbed on a grater, zucchini are cut into cubes, onions - in half rings or cubes, peppers - in cubes or slices, tomatoes are cut into slices. All ingredients are mixed except vinegar and simmered over low heat in vegetable oil for 1 hour. Rice is washed and added to vegetables, stewed together for 30 minutes, at the end spices and vinegar are added in 10 minutes. The mixture is poured into cans.

This salad is made on the basis of cabbage with the addition of other vegetables. The appetizer tastes slightly different, but goes well with meat and strong drinks at the festive table.

Ingredients:

tomatoes - 2.5 kg;
white cabbage - 2.5 kg;
leeks - 1 kg;
carrots - 1 kg;
bulgarian pepper - 1 kg;
sugar - 200 g;
salt - 4 tablespoons;
vegetable oil - 0.5 kg;
water - 0.5 l;
rice - 18 tablespoons with a slide;

Preparation:

Vegetables are cut into pieces, leeks are cut into rings, carrots are grated on a coarse grater. Rice is washed and poured with boiling water for 5 minutes. Vegetables are mixed with rice, sugar and salt and put on a small fire, add oil and water to the container. The mixture is stewed for 50 minutes and poured into jars.

Pearl barley is a worthy substitute for rice, if you decide to cook very healthy breakfasts and lunches in the summer, feel free to choose this recipe. Barley helps to replenish vitality; it must be added to the menu for weakened children and older people, as it is a natural energetic.

Ingredients:

carrots - 1 kg;
sweet pepper - 1 kg;
onions - 1 kg;
pearl barley - 1 tbsp.;
water - 500 ml;
vegetable oil - 500 ml;
salt - 2 tablespoons;
sugar - 100 g;
table vinegar - 50 ml.

Preparation:

Vegetables are chopped, carrots are grated. Pour water and oil into a saucepan, bring to a boil, add carrots to the mixture and boil them for 10 minutes, then pepper and boil for 10 minutes, as well as onions and boil for 10 minutes. Pearl barley is boiled until half cooked. The boiled cereal is added to the stewed vegetables, along with sugar, salt and vinegar and cooked for 10 minutes. Poured into banks.

Kapiznyak is a full-fledged second dish, lean pilaf, which can be prepared in advance as a snack. Sauerkraut is an alternative to many vegetables; the dish turns out to be very tasty and satisfying. For cooking in winter, it will be enough for you to add fried smoked meats or large pieces of meat to a lean snack and the dish is ready for Christmas.

Ingredients:

rice - 150 g;
sauerkraut - 700 g;
carrots - 400 g;
onions - 400 g;
prunes - 200 g;
tomatoes - 500 g;
boiled potatoes - 2 pcs.;
salt, sugar to taste;
ground black pepper and a mixture of hops-suneli to taste, bay leaf;
garlic - ½ large head;
vegetable oil.

Preparation:

Grate the carrots, chop the onion and simmer in vegetable oil. Add cabbage and chopped tomatoes, prunes to the mixture, bring to a boil. Then add cooked rice, spices, sugar and salt and garlic. Simmer over low heat for 40-50 minutes. Arrange in sterilized jars.

This recipe is suitable for the case when there is a desire to try a new recipe for the preparation, but make a small portion.

Ingredients:

rice - 0.5 tbsp.;
medium tomatoes - 6 pcs.;
small bell pepper - 6 pcs.;
medium carrots - 3 pcs;
small onions - 3 pcs;
garlic - 3 cloves;
sugar - 1 tablespoon;
salt - 0.5 tbsp;
spices (bay leaves, cloves and black pepper).

Preparation:

Tomatoes, onions and peppers are finely chopped, carrots are grated. Oil is poured into a saucepan or cauldron and onions are added, stewed for several minutes with the addition of 1 tbsp. Sahara. Then the carrots are added, the mixture is stewed under the lid for 5-7 minutes. At the next stage, pepper is put in a pan, which is stewed for 10-15 minutes with vegetables, and after tomatoes with 0.5 tbsp. salt for 5 minutes. At this stage, you need to add bay leaves, 3-4 clove inflorescences, and ground pepper. Rice is added to the vegetable mixture and mixed. Rice with vegetables is stewed for 20 minutes, then transferred to sterilized jars.

This recipe is prepared as an alternative to the classic rice salad known as Tourist's Breakfast. The addition of beans allows you to saturate the dish with vegetable protein, making it a complete food product, rich in vitamins, microelements and protein.

Ingredients:

tomatoes - 3 kg;
Bulgarian pepper - 1 kg;
onions - 1 kg;
carrots - 0.8 kg;
rice - 1 tbsp.;
beans - 200 g;
garlic - 1 head;
sugar - 1 tbsp.;
salt - 3 tablespoons;
vegetable oil - 0.5 l.

Preparation:

Grate the carrots, cut the vegetables, make thick tomato juice from the tomato. Pour tomato paste into a Kazan or a large saucepan, bring it to a boil, add salt, sugar and ½ oil, boiling it for 15-20 minutes. Pre-fried vegetables and fresh garlic, crushed or chopped, are added to the tomato, the vegetable mixture is stewed for 1 hour. Rice and beans are soaked in advance for 1 hour in water in separate containers and boiled until half cooked, added to vegetables 10 minutes before the end of cooking. While hot, the salad is laid out in jars.

In winter, to cook roast in pots or in a frying pan, it is enough to fry the meat and ribs, add smoked meats as desired and pour the finished snack with rice and beans. The delight of your guests will be guaranteed.

The proposed recipes for appetizers with rice for the winter will help you choose your favorite recipe for all occasions or prepare a certain chosen dish for the occasion. In the review, we have selected the best recipes that will saturate and decorate the winter table during the celebration and during an ordinary family meal.

A very tasty and simple preparation - a salad with rice and vegetables for the winter. It is also called "tourist breakfast". Even a lazy person can cook such a dish. Among the ingredients that are included, as a rule, a wide variety of seasonal vegetables: zucchini, tomatoes, bell peppers, cabbage. Rice roll turns out to be amazingly tasty, you will lick your fingers! And its preparation does not take much time and effort, the recipe is simple and quick.

By the way, the dish is low in calories and will be very useful for those who follow a diet. Lunch with buckwheat or pearl barley can be safely replaced with a delicious appetizing preparation. This will diversify the diet and fill the body with vitamins, since the roll with summer vegetables is full of useful substances.

Ingredients

Servings: - +

rice 200 g
Bulgarian pepper½ kg
tomatoes 1 kg
carrot ½ kg
onion ½ kg
salt 1 tbsp
sugar 1.5 tbsp.
dining vinegar 1 tbsp
vegetable oil150 ml

Per serving

Calories: 89 kcal

Proteins: 2.3 g

Fats: 0.5 g

Carbohydrates: 18.7 g

2 hours 0 minutes Video Recipe Print

Remove the husk from the onion. Rinse under running water. Cut into small cubes or thin half rings.

Peel the carrots. Wash and grate. A medium to coarse grater will do.

Rinse the bell peppers thoroughly. Get rid of seeds and tail. Cut in half, rinse again. Cut into strips thinly.

Tomatoes need to be grated through a meat grinder or mashed using a blender. If the technique is not at hand, you can cut it very finely with a sharp knife, having previously peeled it off.

Pour water into a saucepan, add salt. Put on fire. After it boils, add the pre-washed rice. Boil the cereal until half cooked. It should be tight and not stick together.

Move the vegetables to the pan. Add salt, granulated sugar, pour in refined vegetable oil. After boiling, leave the vegetable mass over the lowest heat for about an hour. Remember to stir occasionally so that nothing burns.

Then put the rice and pour in the vinegar. Simmer on low heat for another quarter of an hour.

It remains only to pour the workpiece into sterilized jars and roll it up. Vegetable salad with rice for the winter is ready. After cooling down, transfer the conservation to a place where it is cool and dark.

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Advice: it is imperative to sterilize the jars. This is a guarantee of the best preservation preservation and durability.

It is very convenient to use a multicooker in this case. This will significantly save time and effort for the hostess. Set the "Stew" mode and collect all the vegetables in the bowl. It is better to cook rice separately.

Thanks to the preparation, you can diversify the diet in the snowy season with a hearty and tasty dish. Any vegetables can be combined in different quantities. For spice lovers, we recommend using all kinds of Provencal herbs, spices and seasonings.

Tinned rice with vegetables can be served right there when the table is urgently needed. Zakatka will go well with meat, fish dishes, side dishes and salads. She immediately disperses and will not leave guests indifferent.

In addition, this yummy can be used in the preparation of aromatic Ukrainian vegetable soups. There is no need to spend time on frying. Add vegetable salad to the meat broth, season the soup with herbs and spices. The first dish is quickly ready. Side dishes, meat and fish quickly get bored and you want to add something tasty to the table? On our site you will find many more blanks for the winter with photos and videos.