5 best step-by-step recipes for the winter from buckwheat with vegetables
To please yourself and loved ones in cold weather with unusual salads and snacks, you should cook something especially tasty. Buckwheat with vegetables, prepared for the winter according to various recipes, is the best suited for these purposes. It is recommended to make such blanks in small jars, each of which will be a pleasant addition to a family dinner.
Features of cooking buckwheat with vegetables for the winter
For the appetizer to be excellent, buckwheat porridge must be cooked until half cooked. It is best to pour buckwheat with boiling water and insist on a water bath for a couple of hours. The appetizer will be stored for a long time if the choice of ingredients, as well as the preparation of the container, is approached with great care.
Ingredient selection rules
Buckwheat flakes or crushed cereals are not suitable for such a recipe, so you only need to buy pure, selected kernel.
Before cooking, the cereals are thoroughly washed, sorted out.
How to properly prepare containers
Banks must be intact, no chips or cracks, lids - no rust or dents. Banks are washed with laundry soap or soda, and then sterilized in water, microwave, oven or steam. After that, the container must cool. The lids are boiled for several minutes.
How to cook buckwheat with vegetables at home
This dish can be a pleasant addition to your dinner, an indispensable companion at picnics, on the way or on a fishing trip.
There are many cooking options, we will give only a few of them.
Classic recipe
This appetizer is especially suitable as a side dish for meat, although it can be used independently. For 7 liters of snacks you will need:
- buckwheat groats - 0.5 kg;
- carrots - 1 kg;
- pepper - 1 kg;
- onion - 1 kg,
- tomatoes - 3 kg;
- salt - 2 tbsp. l;
- sugar - 200 gr;
- 6% vinegar - 100 gr;
- vegetable oil.
Vegetables (except tomatoes) are crumbled, fried until yellowish with oil, each independently. Buckwheat is boiled. Tomatoes are twisted through a meat grinder, salted, boiled for 5 minutes, adding vinegar and sugar.
After that, put the rest of the vegetables, boil for 40-45 minutes. Add buckwheat, bring to a boil and remove from heat. The prepared snack is laid out in containers and rolled up.
With green sprouted buckwheat
Green buckwheat is an ingredient in proper nutrition. To prepare blanks with it, cereals that have not been processed by temperature must first be germinated in warmth until light roots appear. It will take two days to wait for the sprouts, so germination must be done in advance. You will also need the following ingredients:
- sprouted buckwheat - 1 tbsp.;
- pepper - 4 pcs.;
- cucumber - 5 pcs.;
- parsley, basil, celery stalks to taste;
- salt;
- spices (pepper, dried garlic);
- olive oil - 50 ml.
The vegetables are crumbled into pieces, the greens are finely chopped. All this is put in a bowl, sprouted cereals are added, and salted. Spices, granulated sugar, oil are added. Knead thoroughly. Spread the mixture into jars, sterilize for a quarter of an hour. Banks are rolled up, wrapped up, left for several hours.
With lard
This salad can completely replace dinner. It will require:
- buckwheat groats - 250 gr;
- carrots - 400 gr;
- lard with a lot of meat - 250 g;
- onions - 300 gr;
- tomatoes - 1 kg;
- vinegar - 75 ml;
- sugar - 75 gr.
Fried lard, cut into pieces, ¼ hour. Buckwheat is boiled. Onions are cut in half rings, carrots are cut into strips. Peeled tomatoes are cut into squares. Vegetables are added to lard, stewed for 15 minutes.
After that, put buckwheat, sugar, salt, pour in vinegar. Everything is mixed, laid out in a container, sterilized for 15 minutes, rolled up.
With eggplant and olives
This salad has a delicious Mediterranean flavor. They prepare it like this. Take:
- 2 tbsp. buckwheat;
- 2 medium zucchini;
- 3 or 4 eggplants;
- 1.5 kg of tomatoes;
- 1 can boneless olives;
- 4 tbsp olive oil;
- 100 grams of pine nuts without shell;
- 80 ml 6% vinegar;
- 1 tbsp with a slide of salt;
- 150 grams of granulated sugar.
Tomatoes are cleaned, a homogeneous mass is prepared from them, and boiled over low heat. Zucchini and eggplants are cut to a size of 2 * 3 cm, the onions are crumbled, they are put on a baking sheet. Sprinkle with oil, put in the oven, bake for a quarter of an hour at a temperature of 220C.
Buckwheat is boiled, salted with water, combined with vegetables and tomato. Put salt, sugar, nuts and olives, put on fire, let it simmer for 5-7 minutes, then pour in vinegar.
The hot mass is laid out in a container, closed, sterilized for 15-20 minutes, then rolled up and covered with a towel.
With beans
This hearty salad is prepared like this.
- 1 kg of buckwheat;
- 0.5 kg of beans, onions, peppers and carrots;
- 2 kg tomato;
- 3 heads of garlic;
- half a glass of sugar;
- 1.5 tbsp salt;
- 1-2 pieces of hot pepper;
- 250 grams of vegetable oil;
- 70% vinegar essence - 1 tsp
The beans are washed, brought to readiness. Buckwheat is boiled. The vegetables are cut into squares. Carrots and onions are fried, laid out in a saucepan. Other vegetables, buckwheat, beans are also added there. All this is cooked for half an hour, after which pepper, vinegar, and garlic are added. After 5 minutes of boiling, the salad is laid out in jars, rolled up.
Storage conditions and periods
It is recommended to store buckwheat blanks in jars at a temperature not exceeding 20C. The cellar is considered the best storage place, but you can store salads in an apartment or on a balcony, if appropriate conditions are created there. Some of the snacks are kept in the refrigerator. Shelf life is 1 year.
