Salad "Tourist's Breakfast" with rice for the winter

Salad “Tourist's Breakfast” with rice for the winter is an appetizer that has different interpretations. Today's selection features popular variations, among which everyone will find their favorite. The recipes are quite simple and inexpensive. The appetizers are filling and very tasty and complement meat and fish dishes well.

Salad "Tourist's Breakfast" with rice for the winter - a classic recipe

Salad “Tourist's Breakfast” with rice for the winter is a classic recipe that turns out juicy and quite appetizing. For cooking you will need budget vegetables, which are always sufficient during the harvest season. Rolling up is easy to do, it turns out bright and will not cause any inconvenience even to a beginner.

1. 
   How to prepare the “Tourist's Breakfast” salad with rice for the winter according to the classic recipe? First you need to peel and chop the onion.While we prepare the slices, soak the rice, rinsing thoroughly several times. The method of cutting vegetables is determined at our own discretion. From experience, I’ll say that it’s better not to chop it, so that after a long heat treatment, pieces remain and the mass doesn’t turn into mush.
2. 
   We peel the carrots using a housekeeper and three on a grater. For large quantities of vegetables, it is more convenient to use a food processor.
3. 
   We remove the washed zucchini from the tails. In overgrown fruits, remove the skin and clean out the insides. Cut into cubes.
4. 
   After washing the bell peppers, we free the fruits from stalks, seeds and membranes. Cut into half rings. For beauty and brightness, we use peppers of different colors.
5. 
   After rinsing the tomatoes, divide the vegetables into segments, first removing the skin if desired. Place a large heat-resistant dish on the burner and heat it up. If necessary, lightly coat with oil.
6. 
   We unload the cuttings. Vegetables can be fried alternately or together. Season with salt, sugar and other spices. Simmer for 1 hour with regular stirring. Add washed rice. Let it simmer for half an hour. At the end of the process, add acetic acid. After stirring, warm up and turn off the flame.
7. 
   We fill the washed and sterilized jars with the preparation. Screw on with sterilized lids. Cool under a blanket. After cooling, move it to the pantry or cabinet for preservation. We try it as a side dish with a meat dish or eat it separately. Bon appetit!

Salad "Tourist's Breakfast" with rice and tomato paste

Salad “Tourist's Breakfast” with rice and tomato paste has an appetizing aroma and bright taste. The appetizer will become a lifesaver, diversify the menu, help you quickly plan for the table and save time.Salad is usually used as a complement to the main meal.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Onions – 2 pcs.
• Semi-cooked rice – 2 tbsp.
• Water – 500 ml.
• Tomato paste – 0.5 tbsp.
• Leaf cabbage – 1 bunch.
• Granulated sugar – 1 tbsp.
• Vinegar 9% – 2 tbsp.
• Carrots – 2-3 pcs.
• Greens - to taste.
• Salt – 1 tbsp.
• Ground pepper mixture - to taste.
• Sunflower oil – 100 ml.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. Prepare the products. After washing the cereal in detail, let it cook for 10 minutes.

Step 2. Rinse the rice, cooked until half cooked, and place in a colander. While the excess water is draining, peel off the top layer of the onion and scrape the carrots with a knife or remove the skin with a housekeeper, and then cut into cubes. Wash the cabbage thoroughly.

Step 3. Place the frying pan on the burner and heat it up. Pour in sunflower oil. Place the onion in boiling oil and sauté until transparent. Next, add the carrots and fry.

Step 4. Cut the cabbage leaves (you can use any cabbage) and send it with rice to fry.

Step 5. Chop the washed dill umbrellas and flavor the dish with them. Season with salt and pepper, add malt to balance the taste, and add bay leaves for flavor. Other spices can be used as flavorings.

Step 6. Dissolve tomato paste (natural, pure) in water and pour it into the frying pan. After stirring, simmer for 20 minutes.

Step 7. Finally, add vinegar and stir. We wash half-liter containers and heat them over steam. Before this, you can soak them in a soda solution. Fill sterilized jars with salad, using oven mitts to avoid getting burned.

Step 8. Close the jars turnkey.If we use screw jars, be sure to use new lids. This ensures that the seamers do not explode and the shelf life is increased. Place on the lids and wait for it to cool. To allow the twists to cool slowly, cover them with a towel or wrap them in a blanket.

Step 9. After cooling, store the twists in the cellar. Before use, reheat the preserved food or serve it chilled with meat or other main dishes. Preparing will help out busy people and reduce the time it takes to prepare a delicious lunch. Bon appetit!

Salad "Tourist's Breakfast" without vinegar for the winter

Salad “Tourist's Breakfast” without vinegar for the winter is an original treat made from budget products. It is easy to prepare and will not create any inconvenience. The preparation is perfectly stored, despite the absence of vinegar. Natural acid in tomatoes acts as a preservative. Prepare it, I guarantee you will love it!

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 8* 700 gr.

Ingredients:

• Onions – 1 kg.
• Rice – 1 tbsp.
• Freshly squeezed tomato – 3 l.
• Carrots – 1 kg.
• Salt - to taste.
• Sweet pepper – 1 kg.
• Sunflower oil – 1 tbsp.

Cooking process:

Step 1. Prepare the products. We wash the tomatoes and grind them through a meat grinder or in a food processor. We remove the skin as desired, after scalding it with boiling water and removing the stalks. We wash the peppers and remove the insides, remove the partitions and wash them. Peel the husks and skins from the onions and carrots. Rinse under the tap.

Step 2. Pour the twisted tomatoes into a basin and set to boil. Next, add deodorized sunflower oil. Grate the carrots and place them in the boiling sauce. Cook for 10 minutes.

Step 3. Cut the onions into half rings and immerse them in boiling tomato.Simmer for 10 minutes.

Step 4. Cut the peppers into strips. Place in a bowl and cook for 10 minutes.

Step 5. While the vegetables are stewing, rinse the cereal and add it to the vegetables.

Step 6. After stirring, simmer the mixture for 40 minutes. Fill sterilized containers with salad. Close with a seaming machine. We put it on the lids and wrap it up.

Step 7. For long-term storage of the twist, sterilize it in a large saucepan before rolling. For half-liter jars, half an hour is enough. For larger jars, we increase the sterilization time. Cool and move to a cabinet with preserved food. Bon appetit!

“Tourist’s breakfast” for the winter with cabbage

“Tourist’s breakfast” for the winter with cabbage has a rich taste and is somewhat reminiscent of lazy cabbage rolls. If you complement the appetizer with cutlets, you will get an excellent combination and a satisfying lunch option. The salad is prepared simply, without any obstacles. Prepare and save time in winter.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 1 l.

Ingredients:

• Onions – 40 gr.
• Rice – 150 gr.
• White cabbage – 200 gr.
• Tomatoes – 150 gr.
• Carrots – 40 gr.
• Vinegar 9% – 1 tbsp.
• Salt – 0.5 tsp.
• Sunflower oil – 40 ml.

Cooking process:

Step 1. Having prepared the ingredients, peel the husks and skins from the onions and carrots. Cut the onion into an acceptable cube. Grate the carrots. For larger portions it is more convenient to use kitchen appliances.

Step 2. Remove the wilted leaves from the cabbage fork. Cut off a piece and chop into strips.

Step 3. Heat the sunflower oil in a thick-walled saucepan. After throwing in the onions and carrots, sauté for a couple of minutes.

Step 4. While the vegetables are sautéing, wash the tomatoes and cut them into slices, removing the stems. Add cabbage and tomatoes to the stewed vegetables. Simmer for no more than 5 minutes.The cabbage will settle during this time.

Step 5. While the vegetables are stewing, wash the rice grains. Add rice to the stewed vegetables. If little liquid has been released, pour in half a glass of hot water. Salt.

Step 6. Cover with a lid and simmer for 20 minutes. Finally, add a spoonful of preservative (acetic acid). After stirring, turn off the stove. During cooking, thoroughly wash small jars, heat them in the microwave, and boil the twists.

Step 7. After filling the jars with hot salad, seal them hermetically.

Step 8. Turn it upside down, cover it with a terry towel and wait for it to cool.

Step 9. We transfer the blanks to a pantry or other room for storing preserves. Bon appetit!

 Salad with rice and zucchini for the winter

Salad with rice and zucchini for the winter is a memorable, mouth-watering treat that is sure to find connoisseurs. The simple process can be mastered by both an experienced cook and a beginner. Canned food stores well and is great for busy people. By adding some meat to the appetizer, you will have a complete lunch or dinner.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 2

Ingredients:

• Onions – 250 gr.
• Rice – 1/4 tbsp.
• Boiling water – 170 ml.
• Carrots – 250 gr.
• Garlic - to taste.
• Granulated sugar – 2-3 tbsp.
• Vinegar 9% – 25 ml.
• Zucchini – 500 gr.
• Tomatoes – 250 gr.
• Salt – 1/2 tbsp.
• Sweet pepper – 1 pc.
• Sunflower oil – 1/4 tbsp.
• Ground black pepper – 1/3 tsp.

Cooking process:

Step 1. Prepare the ingredients. We choose fruits that are ripe and fleshy, but small. Soak small glass containers in soapy water. Spray with a stream of water. Place in the oven or microwave and warm up. Place the lids in boiling water.

Step 2.We wash the vegetables well and cut out the stalks. We clean the core and partitions of the pepper. After cutting the fruits into segments, place them in the chopper bowl (you can use a meat grinder or food processor).

Step 3. Pour the rolled vegetables into a thick-walled saucepan with a double bottom. Pour in refined oil. Salt and pepper, balance the taste with sugar.

Step 4. Peel the skins and husks from the carrots and onions. Chop the vegetables, chop the carrots with a grater, and chop the onion with a knife. Unload the slices into the filling.

Step 5. Remove the stems from the washed zucchini and cut into cubes. Place in a saucepan with sauce. If the fruits are large, peel off the skin and clean out the insides.

Step 6. Place the pan on the burner and bring to a boil. Add well-washed rice and add boiling water. We use short-grain or long-grain rice at our discretion. This will not affect the result. In a short time of heat treatment, the cereal will not have time to boil too much.

Step 7. After boiling again, reduce the temperature and simmer for 20 minutes. Don't forget to cover and stir occasionally. At the end of the process, add chopped garlic and vinegar. Warm up for no more than two minutes.

Step 8. Place the hot salad in sterilized jars, pressing lightly. Seal with sterilized lids.

Step 9. Wrap it in a blanket and wait for it to cool. After a while we place it on the shelf of the cabinet with preserved food. Before use, the preparation can be heated and supplemented with cutlets or meat. The snack can be eaten cold. Bon appetit!

Salad with rice and eggplant for the winter

Salad with rice and eggplant for the winter has an interesting taste and will appeal to everyone who loves winter preservation. The aromatic treat goes well with both fish and meat.This juicy snack will win everyone over the first time. The canning procedure will require effort, but will reduce cooking time in the future.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 2

Ingredients:

• Onions – 1 pc.
• Rice – 1 tbsp.
• Water – 1.5 tbsp.
• Tomato juice – 1.5 tbsp.
• Garlic – 3 cloves.
• Granulated sugar – 1 tsp.
• Vinegar 9% – 1 tbsp.
• Eggplants – 1 pc.
• Tomatoes – 200 gr.
• Salt – 1 tsp.
• Bell pepper – 2 pcs.
• Sunflower oil – 4 tbsp.

Cooking process:

Step 1. Prepare the vegetables, wash and dry them. Immediately soak the glass jars in a solution with soda and wash them with a brush to remove dirt. After rinsing under a strong stream, transfer to the oven or microwave to bake. We boil the screw caps in water or heat them in the oven.

Step 2. After washing the rice thoroughly, put it in a bowl for cooking. Pour in 1.5 cups of water and boil until half cooked for a quarter of an hour. Then pour into a sieve and rinse well. Cereals can be short-grain or long-grain.

Step 3. Peel the colored skins from the onions and cut them into cubes. We remove the washed sweet peppers from the seed box and cut them into half or quarter rings. For brightness, you can take fruits of different colors.

Step 4. After rinsing the eggplant, chop the fruit into cubes. We determine the cutting method ourselves. To prevent the workpiece from turning into porridge, it is better to maintain a medium size.

Step 5. Dip the vegetables into heated sunflower oil and lightly let them cut.

Step 6. After washing the tomatoes, cut the fruits into slices and crush the peeled garlic cloves with a garlic press. Unload for frying.

Step 7. Lightly fry, pour tomato juice. You can puree the tomatoes in a blender yourself and strain through a sieve lined with gauze.After salting, we balance the taste with sugar.

Step 8. Add boiled rice to the vegetable dressing. Simmer for 25 minutes.

Step 9. Finally, season with acetic acid. Stir and turn off the heat.

Step 10. Distribute the hot salad into sterilized jars. To avoid getting burned, use oven mitts.

Step 11. Having corked it, laid it on the side and wrapped it, we wait for the workpiece to cool down.

Step 12. Place the snack among the supplies in the cabinet or basement. After heating it up and adding, for example, cutlets, we taste it. Bon appetit!