Salad recipes for the first courses.
Buckwheat salad recipe for the winter
Salad for the winter
And here is an excellent preparation for making buckwheat Kulish. Mom taught me how to cook such a soup with buckwheat. Of course, at the current prices for buckwheat, the salad will not turn out to be the cheapest, but we will not save on ourselves, really. Buckwheat is a dietary product that is useful for everyone, without exception.
Buckwheat - 0.5 kg.
Tomatoes - 3 kg.
Vegetables 1 kg each:
Peppers, onions, carrots
Vegetable oil - 500 ml.
9% vinegar - 0.5 cups
Sugar - 1 glass
Salt - 2 tablespoons
We cut vegetables for salad at random and fry each separately in oil. Boil buckwheat until half cooked. We make juice from tomatoes, set to boil, add salt, sugar and vinegar and boil for five minutes. Pour all the vegetables, buckwheat and cook for 30 or 40 minutes. We put the finished mass in sterile jars and roll it up.
Salad for the winter recipe with barley
Salad for the winter
And a salad for the winter with barley is an excellent semi-finished product for a winter pickle. But this recipe is made without cucumbers.
Pearl barley - 2 glasses
Boil the barley until tender in eight glasses of water, rinse and cool.
Tomatoes - 5 kg.
Vegetables for salad - we take 1 kg each:
Onions, peppers, carrots
Vegetable oil - 0.5 liters
Ground black pepper - 2 tablespoons
Sugar - 1 glass
Salt - 4 tablespoons off the top
Vinegar essence (70%) - 2 tablespoons
Cut vegetables: onion in half rings, three carrots on a grater, pepper - into strips. Cut the tomatoes into slices, like for a salad. We combine all vegetables and spices, except for barley and cook for 40 minutes. Then add the cereals, boil for another 15 minutes, lay out in the jars and roll up.
Winter salad recipe with barley without tomato
Barley salad can be prepared without adding tomatoes. For this salad we need ingredients:
Carrots and onions - 1 kg each.
Sweet pepper - 2 kg. tomato
Pearl barley - 1 glass
Vegetable oil - 2 cups
Water - 2 glasses
Salt - 2 tablespoons
Sugar - 0.5 cups
Acetic essence 70% - 1 dessert spoon
First, boil the pearl barley separately until cooked. In another spacious saucepan, mix oil and water and let it boil. Put in this solution in order:
1. grated carrots - cook for 10-15 minutes.
2. sweet peppers, finely chopped - cook for 10-15 minutes.
3. chopped onion - cook for 5-10 minutes.
4. pearl barley - cook for 10-15 minutes.
5. Add sugar, vinegar, salt and simmer together with vegetables for another 10-15 minutes.
Then we lay out the salad in pre-sterilized jars and roll up.
Pickle for the winter from fresh cucumbers
A very interesting salad recipe. Winter soup will smell like fresh cucumbers. I think a pickle made from fresh cucumbers will take its rightful place in your pantry.
3 kg each:
Fresh cucumbers and tomatoes
Dry pearl barley - 0.5 kg.
1 kilogram:
Onion and carrots
Vegetable oil - 400-500 ml.
Salt - 3-4 tablespoons
Sugar (optional) - 2 tablespoons
Peppercorns and bay leaves
Acetic essence (70%) - 1.5 teaspoons. Can substitute 0.5 cups of 9% vinegar
We wash the pearl barley well in cold water and boil until half cooked. You can cook cereals together with vegetables, only then the overall cooking process will increase. We cut all the vegetables in random order. We put in a large saucepan with all the spices, except for vinegar and cook for 30-40 minutes from the moment of boiling. At the end, pour in the vinegar, mix, boil for another 10 minutes, lay out in jars, roll up. We wrap it up and keep it until it cools down.
It will turn out much tastier if carrots and onions are sautéed in vegetable oil before cooking.
Method of preparing the recipe for Rassolnik for the winter:
If you are preparing pickle soup without adding tomato, therefore, do not add tomatoes to the recipe. If you are making a fried soup, then you can add 0.5-1 kg to all vegetable ingredients. tomatoes.
We take all the ingredients for 1 kilogram: pearl barley
Dry pearl barley, pickled cucumbers, onions, carrots
Vegetable oil - 1 glass
Salt
For a more aromatic flavor, add parsley root and parsley and dill to the recipe.
Boil pearl barley until half cooked. Chop the carrots and onions into cubes (I usually cut the onions into strips, and grate the carrots). I advise you to grate the cucumbers, then in the soup they will not be as rough as diced.
Lightly fry the onions, carrots and parsley root in oil. We combine all the ingredients and set to cook. If the mass is too thick, add a little water. Cook for 20-30 minutes (depending on the cooked pearl barley). Add chopped greens, salt and cook for another ten minutes. Then we lay out the banks. Sterilize for 15-20 minutes, and roll up the lids.
BUCKWHEAT WITH VEGETABLES
Preparation for future use. It can be served as a side dish for meat and on the road, for fishing, for hunting, and even as simple as an independent dish when there is not enough time for cooking.
The recipe is very simple and delicious.
Products:
1. Carrots - 1 kg
2. Onions - 1 kg
3. Pepper - 1 kg
4. Tomatoes - 3 kg
5. Buckwheat - 500 gr
6. Sugar - 200 gr
7. Salt - 2 tbsp. spoons
8. Vinegar 6% - 100 gr
9. Sunflower oil
How to cook buckwheat with vegetables for the winter:
Chop pepper, carrots and onions, fry each vegetable in oil until golden brown.
Cook buckwheat until half cooked.
Salt and boil the tomatoes passed through a meat grinder, add sugar, vinegar and boil for 5 minutes, Add all vegetables and cook for 40 minutes.
At the very end, add buckwheat, bring to a boil and remove from heat.
Arrange in sterilized jars and roll up.
Output 7 liters
BEANS WITH VEGETABLES OR "GREEK SNACK"
Greek appetizer is really healthy and nutritious, there is no doubt, because it contains the most healthy vegetables, and beans in nutritional value and as a supplier of protein are equated to meat.
In winter, you open such a jar and can be used as a side dish or as an independent dish (an excellent dish for fasting). Delicious ... And you can cook an excellent soup - hearty and tasty! Stored in the apartment without any problems.
Products:
1. Beans - 1 kg.
2. Onions - 0.5 kg.
3. Carrots - 0.5 kg.
4. Bulgarian 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 tsp
How to make a Greek appetizer:
1. Rinse the beans and boil until tender, but they should not be boiled.
2. Cut the onion into half rings or smaller, carrots into thin bars or half circles and fry them together in vegetable oil until golden brown.
3. Cut the tomatoes into small pieces, the bell pepper into half rings or, again, smaller.
4. Put the beans, fried onions and carrots in a saucepan, add tomatoes, bell peppers, salt, sugar and the remaining oil.
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 amount to taste), chopped garlic and vinegar essence.
7. Put the prepared 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).
WINTER BRASSET WITH PEARL
As the saying goes, "Prepare the sleigh in the summer." So with conspiracies, if you try in the summer, then in the winter you can save time for cooking.
For example, having prepared pickle for the winter from fresh cucumbers with barley, you can then cook 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
How to cook pickle for the winter with barley:
Finely chop the cucumbers into cubes, or grate them, chop the onions.
Grate the carrots on a coarse grater.
Peel the tomatoes from the skin, cut them into pieces, or twist them in a meat grinder.
Rinse the pearl barley.
Put the tomatoes in a saucepan, add sugar, salt, water and vegetable oil, stir and turn on medium heat.
Add cucumbers, carrots, onions, barley to the tomatoes, mix, boil for 20 minutes.
Pour vinegar into a saucepan, extinguish the pickle for another 10 minutes.
Put the hot workpiece in sterilized jars, seal with lids, turn the jars upside down, wrap them in a warm blanket and leave in this position until they cool completely.
You can store such a pickle in a closet.
RICE AND VEGETABLE SALAD FOR WINTER
Products:
1.Tomatoes - 2.5 kg
2. Onions - 1 kg
3. Sweet bell pepper - 1 kg
4. Carrots - 1 kg
5. Sunflower oil - 250 gr
6. Sugar - 3 tbsp. spoons
7. Table salt - 2 tbsp. flat spoons
8. Optionally - ground black pepper
9. Table vinegar at will - 3 tbsp. spoons
10.Rice - 1.5 cups
How to make a salad with rice for the winter:
First you need to prepare vegetables: wash tomatoes and peppers. Peel the carrots and onions and then rinse them under running cold water.
1. Finely chop the peeled onion and put it in a large cauldron with a capacity of 6 liters. It just fits all the vegetables intended for the preparation of this salad. Pour in vegetable oil, but not everything, to lightly cover the onion, and add the rest at the end of stewing. And fry, until slightly golden, over medium heat. If you pour out all the oil, your onions will not be fried, but boiled. Stir the vegetables with a wooden spatula.
2. Further, while the onions are bathed in oil, chop the carrots on the coarse side of the grater. And we add it to the bow. Stir and fry for 5 minutes.
3. Cut the sweet bell pepper into 2 parts, remove the core with the seeds and cut into cubes, or rub it on the coarse side of the grater. We send the chopped pepper to a common cauldron for all the vegetables, mix and continue to simmer, for 5-10 minutes.
4. Finely chop the tomatoes or roll them through a meat grinder. It all depends on the variety of tomatoes: if they have a thick skin, it is better to grind them through a meat grinder, because when stewing, the peel is separated from the tomato and then, when eaten, you will only "spit" with this peel. This happened to me once. Since then, I buy only thin-skinned tomatoes for salads. They can be safely stewed with slices. Add chopped tomatoes to the cauldron, mix and cook everything together, for 40 minutes, over low heat, so that the vegetable mass boils slightly.
5. During this time, wash the rice in cold water and fill it with boiling water.
Cover the dish with the rice tightly with a lid and leave it for 30 minutes to steam. Or we boil it until half cooked. Then, 10 minutes before the end of stewing vegetables, add steamed rice, season with salt and sugar and add ground black pepper, just a gram. We simmer vegetables with rice for 15 minutes.
6. In clean sterilized jars, preferably 0.7 gram, we shift the hot vegetable salad with rice and roll up with tin lids, in the usual way. Turn the jars of rice salad with the lid down and wrap them in a blanket. We leave until they cool completely. Do not worry if, when tasting the salad, it seemed to you that the rice was slightly damp, it should be so. Simply wrapped up, it will completely absorb the liquid it needs and become soft.
Successful preparations for the winter!
« Homemade recipes»Wishes you bon appetit!
Salads for the winter with cereals (with rice, pearl barley, buckwheat) - a delicious preservation option. The dish will decorate the everyday and festive table. It is very simple to prepare buckwheat salad for the winter. But he will surprise and delight with taste.
Vegetables and grains are ideal for those trying to eat right. Winter preparations in jars are a ready-made dish for dinner. It remains only to warm up the contents. For lunch, you can use buckwheat salad as a side dish for the main dish. Step by step recipes will help beginners to master a new dish, experienced housewives will create their own based on them.
Cooking buckwheat for salad
In order for the salad for the winter to turn out delicious and beautiful, the cereals must be cooked until half cooked. In the process of cooking, buckwheat will come - juice from vegetables will give the necessary liquid.
Most the best way - pour boiling water over the prepared buckwheat. Let it brew for a couple of hours - this time is useful for preparing vegetables. Recipes for winter preparations with buckwheat involve the use of various vegetables: tomatoes, onions, carrots. Recipes with beans, zucchini and eggplants are interesting.
Winter salad with buckwheat
Buckwheat salad with vegetables for the winter is prepared quickly from a minimum set of products.
Ingredients
- Tomatoes - 3 kg
- Buckwheat (groats) - 1/2 kg
- Sweet peppers / onions / carrots - 1 kg each
- Granulated sugar - 8 tbsp. spoons (with a slide)
- Salt - 2 tbsp spoons
- Vinegar 9% - 80 ml
- Vegetable oil - 100 ml (for frying vegetables)
Preparation
Wash the vegetables, peel the pepper from partitions and seeds. Cut into small cubes. Chop the carrots.
Pass the tomatoes through a meat grinder and cook over low heat.
Fry 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 boiled buckwheat with vegetables, wait for a boil. Pour in vinegar, mix well. Check for salt, sugar (add as needed). Arrange the vegetable mass in jars and roll up.
Greek salad
The Greek salad is prepared for the winter without bell peppers. Finely chopped parsley and hot peppers 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 (groats) - 500 gr
- Sugar - 200 gr
- Salt - 2 tablespoons
- Vinegar 9% - 100 ml
Preparation
Peel the tomatoes (will help cold and hot shower from boiling and immediately cold water!). Boil the chopped tomatoes (a blender, food processor or meat grinder will help with this) over low heat.
Chopped (grater or meat grinder) onions, carrots, hot peppers put in the tomato mass. Cook for about half an hour.
Boil buckwheat. Combine with vegetable mass. Add salt, sugar, finely chopped parsley, pour in vinegar. Bring to a boil and place in 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, 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 (peeled) - 100 gr;
- Olive oil - 4 tablespoons;
- Vinegar 6% or 9% - 80 ml;
- Salt - 1 tablespoon with a slide;
- Sugar - 150 gr;
Preparation
Prepare tomato mass from peeled tomatoes. Cook it on the lowest heat.
Zucchini and eggplant cut into cubes (2 * 3 cm), put the chopped onion on a baking sheet (you can use baking paper). Sprinkle with oil and place in the oven for baking (temperature 220 degrees). The vegetables are ready in 15-20 minutes.
Boil buckwheat in salted water.
Combine buckwheat with vegetables and tomato paste. Add sugar, nuts, olives, salt to the salad. Cook after boiling for 5-7 minutes. Pour vinegar last.
Divide the boiling mass into 500-gram jars. Cover and sterilize for 15-20 minutes. Roll up and cover with a towel until it cools.
Buckwheat salad with vegetables is ready! \\
Green (sprouted) buckwheat salad
Green buckwheat is a new product on our table. Not only cereals are prepared from cereals that have not undergone heat treatment. Canned salad with green buckwheat - supporters of proper nutrition will like it.
Recipes from sprouted buckwheat deserve attention. You can only germinate green buckwheat. This must be done in advance. The seedlings will have to wait 1-2 days (we germinate in a warm place until the white roots appear).
Ingredients
- Buckwheat - 1 glass;
- 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
Vegetables cut into small pieces, finely chopped greens, sprouted cereals put in a bowl.
Salt. Season to taste with spices (mixture of peppers, dried garlic). Add granulated sugar and butter. Mix thoroughly.
Transfer to fried half-liter jars. Sterilize for 15-20 minutes. Close hermetically and keep wrapped for several hours.
Salad prepared without frying retains maximum usefulness.
1. Salad with buckwheat "Grechanka"
3. Salad with rice "Nourishing"
4. Salad with rice "Obzhorka"
1. Salad with buckwheat "Grechanka"
Ingredients:
Buckwheat - 0.5 kg
Bulgarian pepper - 1 kg
Carrots - 1 kg
Onions - 1 kg
Tomatoes - 3 kg
Salt - 2 tablespoons
Sugar - 200 g
The 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. Grind the tomatoes, transfer to a large saucepan, add salt and sugar, bring to a boil, cook for 5 minutes. Rinse the buckwheat, cook until half cooked, put in a colander. Transfer all the ingredients to a saucepan, add bay leaf and pepper there, simmer for 20 minutes, add vinegar a couple of minutes until ready. Spread the finished mass into sterile 0.5 liter jars, roll up, turn over and wrap up until it cools completely.
2. Mediterranean buckwheat salad
Ingredients:
Buckwheat - 0.5 kg
Zucchini - 1 kg
Eggplant - 1 kg
Onions - 1 kg
Tomatoes - 1.5 kg
Olives - 300 g
Pine nuts - ⅓ cup
Tomato paste - 1 tablespoon
Vegetable oil - 200 ml
Salt - 2 tablespoons
Sugar - 2 tablespoons
The oil grows. - 350 ml
Vinegar 9% - 80 ml
Dice the onion, eggplant and zucchini, place on a baking sheet, add oil and bake in the oven at 200 ° C for 15 minutes. Mince the tomatoes, transfer to a large saucepan, add oil, half of 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, put in a colander. Cut the olives into slices. Put the vegetables, tomato sauce and nuts in a bowl, add the rest of the salt and vinegar, mix. Add buckwheat, mix again. Spread the finished mass into sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until it cools completely.
3. Salad with rice "Nourishing"
Ingredients:
Rice - 1 glass
Zucchini - 1.5 kg
Carrots - 1 kg
Onions - 0.5 kg
Tomatoes - 1 kg
Vegetable oil - 100 ml
Salt - 2 tablespoons
Vegetable oil - 350 ml
Apple cider vinegar - 1.5 tablespoons
Ground black pepper - 1 tsp
Rinse the rice, cook until half cooked, discard in a colander. In a deep thick-walled saucepan or cauldron in vegetable oil, fry the diced onions until golden brown. Add diced carrots to it, cook for 10 minutes. Add the diced courgettes and cook for 10 minutes. Pass the tomatoes through a meat grinder. Add tomato puree, vinegar to a saucepan with vegetables, stir, bring to a boil, reduce heat to medium, cover and simmer for 10 minutes. Add rice, cook for another 5 minutes. Add salt and pepper and cook for another 15 minutes. Put the finished mass in sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until it cools completely.
4. Salad with rice "Obzhorka"
Ingredients:
Rice - 2 cups
Bulgarian pepper - 1 kg
Carrots - 1 kg
Onions - 1 kg
Tomatoes - 3.5 kg
Vegetable oil - 100 ml
Salt - 3 tablespoons
Sugar -200 g
Vegetable oil - 350 ml
Vinegar 9% - 50 ml
Rinse the rice, cook until half cooked, discard in a colander. Pass the tomatoes through a meat grinder, cut the rest of the vegetables into cubes or strips. Put 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 and cook for another 20 minutes. Spread the finished mass into sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until it cools completely.
5. Salad with barley "Obedite"
Ingredients:
Pearl barley - 1 glass
Carrots - 0.5 kg
Onions - 0.5 kg
Bulgarian pepper - 1 kg
Tomato - 0.5 kg
Sugar - 3 tablespoons
Salt - 1 tablespoon
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 in vegetable oil, fry the onion, diced until golden brown. Add carrots to it, cut into strips or grated on a coarse grater, cook for 10 minutes. Add the bell pepper, cut into strips, 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, simmer for 25 minutes. Add black pepper and vinegar, simmer for another 15 minutes. Divide the finished mass into sterile 0.5 liter jars, roll up, turn over and wrap until it cools completely.
The recipes are prepared for the group B jar!
