Breakfast tourist from vegetables with rice. Salad "Tourist Breakfast" with rice for the winter: how to cook a "remake" of the legendary canned food

To prepare the snack "Tourist Breakfast" the following components are needed:

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

This amount of products is necessary to prepare 4 cans of salad, 750 ml each. For those who want to make more or less tourist breakfast salad, you need 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, camping and even bachelor. 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 these snacks as the basis for borscht, pickle or goulash. But in this case, you should not add vinegar to the twist.

It is worth noting that, due to its rich composition, a tourist's breakfast salad with rice is much more satisfying than other vegetable snacks, so 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 snacks. Fiber, found in cereals, beans and vegetables, has a beneficial effect on digestion. Vegetables also retain some useful trace elements, such as magnesium and calcium.

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

The name "Tourist's Breakfast" came 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 breakfast salad recipe has changed a lot, but something remains. "Camping" 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 desired, you can cut the vegetables into half rings or in any other convenient way. Some pass tomatoes through a meat grinder.
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 it in water for several hours, and preferably all night. Then the beans are thoroughly washed in running water and boiled until half cooked.
It is necessary to take a large pot or cauldron and pour oil into it.
When the oil warms up, put the onion in the pan and simmer 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 on a slow flame for about 35-40 minutes. To prevent the salad from burning, it must be periodically stirred during cooking.
At the end of cooking, salt, vinegar and sugar are added to the salad.
For flavor, you can add garlic, peas, bay leaf and other spices. But they should not be abused.
It is necessary to sterilize the jars for 8-10 minutes. This is important for those who are preparing a tourist breakfast salad for the winter and want the appetizer to stand for as long as possible.
Having mixed the dish well, it is laid out in pre-sterilized jars and rolled up.
Banks 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.

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

"Tourist's Breakfast" is a truly versatile dish. This is a great appetizer for the holiday table. It is bright enough, so it does not require additional decoration. 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 gravies, stir-fry soups, and other hot dishes.

I have been closing this salad for the winter for many years: my family loves it very much.

Those who grew up in the Soviet era probably remember the taste of this salad, which was sold in every store. It is convenient to use as a quick, satisfying snack, and we also like to do this: put it in a pan and fill it with eggs - you will lick your fingers. The salad is fresh and rich - as if it had just been prepared.

Composition of products

2 kilograms of carrots;
2 kilograms of onions;
2 kilograms of sweet bell pepper;
2 kilograms of tomatoes (ripe or overripe);
2 cups dry rice

For marinade:

one glass of 9% vinegar;
800 grams of odorless sunflower oil;
2 cups of granulated sugar;
3 tablespoons of salt.

Step by step cooking process

We thoroughly wash the jars with soda, sterilize in any convenient way, which you can see on our website. For this blank, it is better to use small jars with a capacity of 0.5 and 0.75 liters.
Rice (I have long-grain) pour 4 cups of water, add a little salt and boil over low heat until tender.
At this time, prepare the marinade. Pour vegetable oil, vinegar into the pan, add granulated sugar and salt. Mix everything thoroughly and put the pan on the stove. Bring the contents to a boil and cook for 5 minutes. Turn off and pour the marinade into a large saucepan in which we will cook the salad.
First of all, we clean the carrots, rinse thoroughly and rub on a coarse grater. We put it in a saucepan with marinade and cook after boiling for 10 minutes.
At this time, we clean the onion heads from the husk, wash and cut into thin half rings. Transfer to a saucepan and boil for 10 minutes.
We clean the sweet bell pepper from seeds, remove the stalk, cut into strips. We send it to the pan and cook after boiling for 10 minutes.
We wash ripe (possibly overripe) tomatoes, remove the stalk, cut into slices and pass through a meat grinder. Pour the resulting mass of vegetables in a saucepan, bring to a boil and cook for another 10 minutes.
Advice. You can skip the tomatoes through a juicer and pour the vegetables with tomato juice.
Lastly, add boiled rice to the vegetable mixture, bring to a boil and cook under the lid for 25-30 minutes.
We lay out the hot salad in prepared jars, roll up with sterilized lids, turn over and wrap.
After complete cooling, we store the jars in a dark place: even in a city apartment.
Recommend

An appetizer with rice for the winter could be called a classic Russian recipe, which is not found in any cuisine in the world. In fact, this is not so, the preservation of perishable products 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 preparations 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" preparation, since in Soviet times such preparations were sold in tins and purchased for hiking trips. Delicious homemade preparation will be an excellent addition to a friendly feast for strong drinks, it 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 a fermented form, it is also a source of various amino acids and peptide groups that strengthen the immune system and 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 sour rice preparations, which are borrowed from Japanese cuisine.

How to cook a snack with rice for the winter - 15 varieties

The classic rice recipe is prepared with the addition of vinegar, fresh tomatoes, carrots and peppers. At the same time, there are options for salad without vinegar, with the addition of tomato and other vegetables. In the proposed recipe, the salad is stewed for 30 minutes, and not fermented. However, 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;
onion - 1 kg;
sugar - 100 g;
table vinegar - 100 ml;
vegetable oil - 400 g;
salt - 2 tbsp.

Cooking:

Cut the bell pepper into strips, grate the carrots on a coarse grater, the onion is peeled and cut into cubes. Tomatoes are mashed using a meat grinder or combine, salt, sugar and oil are added to it. The paste is brought to a boil and boiled for 5-7 minutes, vegetables are put in it: carrots, onions and peppers and brought to a boil, after boiling, rice cereal is added to the salad and stewed for 30 minutes. 5 minutes before the end, you need to pour in the vinegar. Lettuce is placed in sterilized jars.

The housewives on the note have a similar recipe for a winter snack with rice, which is prepared without vinegar, but only with the addition of salt. The difference of this recipe is also that vegetables are fried and stewed together with rice.

Ingredients:

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

Cooking:

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 the rice is fully cooked and closed in sterilized jars.

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

Carrots are rubbed on a coarse grater and scalded in a cauldron or a deep frying pan in 500 g of vegetable oil. Sweet pepper is peeled and passed through a meat grinder, you can cut it. Tomatoes are also cooked. Tomatoes and peppers are added to the stewed carrots. 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 done.

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

Many housewives call this salad as lecho with rice due to the presence of pepper 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;
onion - 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 tbsp. with a slide;
rice - 1.5 tbsp.;
spices (black allspice, paprika, cloves, mustard seeds and bay leaf)

Cooking:

After blanching, the skin is removed from the tomatoes 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 put on the stove. Boil for 5-7 minutes and add the rest of the vegetables and garlic, as well as spices (10 peas of allspice, 3 cloves, 1 tsp of a mixture of peppers, 1 tbsp of mustard seeds, 1 tbsp of sweet paprika, 2 bay sheet). Vegetables are boiled for 5-6 minutes after boiling. Pre-washed, unsteamed long rice is poured in 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 rice to half-cookedness, it turns out not porridge with rice and vegetables, but lecho with rice. The appetizer is very healthy and has a pleasant spicy taste.

Salad with rice and vegetables for the winter - 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 vegetable substandard, vegetables that cannot be used in preservation as a whole. Despite the approach - the salad tastes very tasty.

Ingredients:

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

Cooking:

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. The salad is mixed with hands and left 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 rice is fermented in jars and saturates the appetizer with useful substances. This recipe is slightly different from the previous ones, not only in the speed of preparation, but also in high utility.

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

The video tutorial for making a winter snack is given without rice, but the salad can be prepared in two ways, adding boiled rice at the end.

The difference of this recipe is in the content of more bell pepper and quick preparation.

Ingredients:

bell pepper - 2 kg;
onion - 1 kg;
carrots - 1 kg;
tomatoes - 3 kg;
rice - 1 tbsp.;
sugar - 1 tbsp.;
salt - 2 tbsp. with a slide;
vegetable oil - 0.5 l per eye.

Cooking:

Vegetables are cut, 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, mix and simmer until cooked for 50 minutes. Sort into banks.

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 in abundance. This appetizer tastes in no way inferior to the original, but is more budgetary in preparation.

Ingredients:

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

Cooking:

Cut 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 oil, sugar and salt. The tomato is brought to a boil and boiled for 5 minutes. Add vegetables and cook for another 20 minutes. Boil 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 eggplant - 1.5 kg;
bell pepper - 1 kg;
onion - 0.75 kg;
carrots - 0.75 kg;
rice - 200 g;
table vinegar 9% - 100 g;
sugar - 5 tablespoons;
salt - 2 tablespoons;
vegetable oil - 300 g;
spices as desired.

Cooking:

Eggplants are cut into cubes or rings and fried until half cooked in sunflower oil. Peppers and carrots are cut 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 washed rice. The vegetable mixture with rice is stewed for 20-30 minutes, at the end you need to add eggplant, pour in vinegar and add spices if desired. Everything is boiled together for 5-10 minutes and poured into sterile jars.

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

Ingredients:

tomatoes - 2.5 kg;
zucchini - 1 kg;
bell pepper - 1 kg;
onion - 0.5 kg;
carrots - 1 kg;
rice - 300 g;
table vinegar 9% - 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.

Cooking:

It is necessary to prepare vegetables: carrots are grated, zucchini are cut into cubes, onions - into half rings or cubes, peppers - into cubes or slices, tomatoes are cut into slices. All ingredients are mixed except vinegar and stewed 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 for 10 minutes. The mixture is poured into jars.

This salad is made on the basis of cabbage with the addition of other vegetables. The appetizer turns out to be a little different in taste, but it goes well with meat and strong drinks at the festive table.

Ingredients:

tomatoes - 2.5 kg;
white cabbage - 2.5 kg;
leek - 1 kg;
carrot - 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;

Cooking:

Vegetables are cut into slices, leeks into rings, carrots are rubbed 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, oil and water must be added 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 energy booster.

Ingredients:

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

Cooking:

Vegetables are chopped, carrots are grated. Pour water and oil into the pan, bring to a boil, add carrots to the mixture and boil it 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. Boiled cereals are added to stewed vegetables, along with sugar, salt and vinegar, and boiled for 10 minutes. It is poured into banks.

Kapiznyak is a full-fledged second course, lean pilaf, which can be prepared in advance as an appetizer. Sauerkraut is an alternative to many vegetables, the dish is very tasty and satisfying. For cooking in the 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;
onion - 400 g;
prunes - 200 g;
tomatoes - 500 g;
boiled potatoes - 2 pcs.;
salt, sugar to taste;
black ground pepper and a mixture of hops-suneli to taste, bay leaf;
garlic - ½ large head;
vegetable oil.

Cooking:

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

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

Ingredients:

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

Cooking:

Tomatoes, onions and peppers are finely chopped, carrots are grated. Oil is poured into a saucepan or cauldron and onion is added, stewed for several minutes with the addition of 1 tbsp. Sahara. Then carrots are added, the mixture is stewed under the lid for 5-7 minutes. At the next stage, pepper is put in the pan, which is stewed for 10-15 minutes with vegetables, and then tomatoes with 0.5 tbsp. salt for 5 minutes. At this stage, you need to add a bay leaf, 3-4 cloves, 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, which is known as the Tourist's Breakfast. The addition of beans allows you to saturate the dish with vegetable protein, making it a complete food product, saturated with vitamins, trace elements and protein.

Ingredients:

tomatoes - 3 kg;
bell pepper - 1 kg;
onion - 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.

Cooking:

Grate the carrots, chop the vegetables, thick tomato juice is made from the tomato. Pour the 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 prepare a roast in a pot or in a pan, it is enough to fry the meat and ribs, add smoked meats if desired, and pour over the finished snack with rice and beans. You will be guaranteed to delight your guests.

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

steamed long rice - 500 g;
zucchini - 1.5 kg;
carrots - 500 g;
onion - 500 g;
tomato - 500 g;
dill, ground paprika, dried sweet pepper;
table salt - 20 g;
apple cider vinegar - 30 ml;
sugar - 30 g;
vegetable oil - 250 ml.

Preparation of vegetable salad "Tourist's Breakfast" with rice

Pour vegetable oil into a deep saucepan with a thick bottom. Throw finely chopped onions and carrots, cut into thin strips, into the heated oil. Sprinkle the vegetables with a pinch of salt so that the juice stands out, sauté over low heat for 15 minutes until they become soft.

To the browned vegetables, add the tomatoes cut into small cubes. Stirring, fry the vegetables until the tomatoes turn into a puree.

Peel the zucchini, remove the seed bag with seeds with a spoon, cut the flesh coarsely.

Add the chopped zucchini to the rest of the vegetables.

Fry the zucchini with vegetables for 10 minutes, add finely chopped dill.

Wash the rice in cold water several times. Boil in a separate pan until half cooked. Then put the rice in the pan, add 3 tablespoons of dried sweet green pepper, 2 tablespoons of ground red paprika (sweet), pour salt and sugar.

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Close the pan with a lid, simmer over low heat for 20 minutes, add apple cider vinegar 5 minutes before cooking, mix thoroughly.

We lay out the mass in dry sterilized jars with a capacity of half a liter, close with boiled lids.

In the cold season, it is especially important for the body to receive the necessary vitamins and nutrients. However, in winter, you need to eat hearty foods to provide the body with energy. The ideal combination of these two qualities is a salad for the winter Tourist's Breakfast.

This dish is prepared very simply and consists of herbal ingredients. After cooking, the salad must be placed in sterile jars and preserved.

Tourist Breakfast Salad: Recipes

Classic recipe

To prepare a salad according to a traditional recipe, you will need:

1 glass of rice;

Tomatoes 1 kg;

Sweet pepper 0.5 kg;

Onion 0.5 kg;

Salt 1 tablespoon;

Sugar 2 tablespoons;

Vinegar 0.1 l;

Vegetable oil.

Before starting cooking, select the freshest vegetables and wash them thoroughly under running water. Traditionally, onions are cut into half rings, tomatoes into small cubes, and peppers into squares. Carrots need to be coarsely grated.

To prepare a salad, it is advisable to choose a capacious pan. Pour oil into a container and bring to a boil. Then add the onion and fry for 10 minutes. Then add carrots, simmer for 10 minutes.

Pour rice and tomato cubes into the frying pan. Simmer for 10 minutes and add pepper. Mix everything together well and continue to simmer over medium heat for half an hour.

At the last stage of cooking, add vinegar (9%), salt and sugar. Remove the finished dish from the heat and mix again.

Preservation jars should be sterilized in advance, put the salad in them, tighten the lids, put them upside down and wrap them in a towel or blanket.

Tourist breakfast salad with beans and eggplant

1.5 cups of beans;

Eggplant 1.5 kg;

Zucchini 1.5 kg;

Cabbage 1.5 kg;

Onion 0.5 kg;

Tomatoes 1 kg;

2/3 cup sugar;

Salt 2 tablespoons;

Vinegar 0.1 l;

Vegetable oil;

Ground pepper

Marinade, consisting of vegetable oil, vinegar, salt and sugar, bring to a boil. Then you should add cabbage.

With an interval of 10 minutes, add vegetables in the following sequence: zucchini, then eggplant, pepper and onion. Since tomato juice slows down the cooking process of vegetables, it should be added last. The resulting mixture of vegetables should be stewed for about forty minutes. Then you need to add the beans and cook for another twenty minutes.

Now the salad is ready, and you can roll it into jars.

Salad for the winter Tourist's breakfast is very simple and inexpensive in terms of the cost of ingredients, but the result is bright and appetizing in appearance. It can be used both as a side dish and as an addition to main dishes.

Thanks to its excellent taste, the salad will look good even on the festive table. Enjoy your meal!