“Tourist Breakfast” salad with rice for the winter: how to make a “remake” of the legendary canned food

When in nostalgic conversations the conversation turns to “Breakfast of a tourist,” there may be a discrepancy in the memories of the taste and composition of the product. These canned goods appeared on store shelves in the 50s. GOST for them was constantly changing taking into account the food situation in the country. Typically, such recipes pop up in memory:

• rice porridge with meat or fish;
• pearl barley porridge with meat or fish;
• buckwheat porridge with stew;
• beef or lamb stew from category II meat;
• lazy cabbage rolls (cabbage with meatballs).

"Tourist Breakfast" with rice

Rice is good for its neutral taste and absorbent ability. It absorbs juices and tastes of products from its neighbors, so it is ideal for winter harvesting. If you constantly do not have enough time to cook, but you want the family to eat healthy and tasty food, take the step-by-step recipe “Breakfast of a tourist” with rice for the winter.

Benefits of the title component

It is believed that eating rice is one of the secrets of Asians longevity. They eat this product every day, so the conclusion suggests itself. Indeed, rice is very healthy. Its effect on various body systems is described in the table.

Table - Rice Benefits

Basic version

Features The basic recipe for a breakfast “Tourist Breakfast” with rice for the winter is slightly different from the contents of store cans. To ensure long-term storage of the billets, the housewives removed the meat from the composition. What remains is a delicious, nutritious dish of rice and vegetables. The specified number of ingredients is enough to prepare canned foods with a total volume of 5 liters.

You will need:

• 3 kg of tomatoes;
• 1 kg of onion;
• as many carrots;
• as much bell pepper;
• a glass of rice;
• 250 ml of sunflower oil;
• 100 ml of a glass of vinegar;
• 50 g of salt.

Cooking

1. Cut the tomatoes into small cubes, pepper - into strips, and onion - in half rings.
2. Grate the carrots (you can use a special device for Korean salads).
3. In a large basin or pan, mix the vegetables with bulk ingredients and oil.
4. Heat the workpiece until it boils, and then another half hour.Be sure to mix, otherwise the salad will burn.
5. While preparing vegetables, rinse the rice well and soak it in water for half an hour.
6. Send the rice to a vegetable harvesting container.
7. When the rice is ready, add vinegar and simmer another three minutes.
8. Distribute the workpiece in sterile jars and roll up.

No vinegar

Features Some housewives prefer to use the "Tourist Breakfast" as the basis for soups, stews and other dishes. In this case, excess acid is not needed at all. Therefore, the option “Breakfast of a tourist” appeared with rice without vinegar. About 3 liters of the workpiece are obtained from the indicated amount of ingredients.

You will need:

• half a glass of rice;
• 500 g of carrots;
• as many onions;
• as much bell pepper;
• 1.5 liters of tomato juice (always freshly squeezed);
• 100 ml of sunflower oil;
• salt at your discretion.

Cooking

1. Boil the rice until half cooked. It should swell slightly, but still remain solid.
2. Grate the carrots, chop the onion in half rings, and cut the pepper into strips.
3. Boil tomato juice. Add oil.
4. Add the carrots, after ten minutes - onion, after another same amount of time - pepper, and after another ten minutes - rice.
5. Cover the pan and simmer for 40 minutes, stirring occasionally.
6. Place the workpiece in sterile jars and roll up.

With zucchini

Features Rice and aromatic vegetables are a great combination. During the preservation process, the cereal is saturated with vegetable juice and spices, and the “Tourist's Breakfast” with rice and zucchini for the winter will take pride of place in your diet. It can be served as an independent dish, as a side dish or spread on sandwiches.

You will need:

• a glass of rice;
• three tomatoes;
• one bell pepper;
• one carrot;
• one large zucchini;
• one head of corn;
• two cloves of garlic;
• one onion;
• two tablespoons of vinegar;
• 100 ml of sunflower oil;
• 25 g of salt;
• 15 g of sugar;
• 5 g of black pepper.

Cooking

1. Boil the cereal until half cooked.
2. Chop onion and garlic finely.
3. Grate the carrots.
4. Free tomatoes and zucchini from the peel, and cut the flesh into cubes. Cut the pepper into slices of the same size.
5. Boil the corn and separate the grains.
6. In warmed vegetable oil, fry the onions and garlic for five minutes.
7. Add onions and zucchini, and after five minutes - the remaining vegetables.
8. Add bulk ingredients and spices. Heat for another five minutes.
9. Send rice to the workpiece and continue heating until it is ready.
10. Pour in the vinegar, turn off the heat and distribute the salad in sterile jars. Roll up.

With meat

Features If you want to experience the real taste of canned goods from the past, you definitely need to prepare a “Tourist Breakfast” with rice and meat for the winter. It turns out a full-fledged nutritious dish that can only be warmed up before use.

You will need:

• a glass of rice;
• 900 g of minced meat (beef);
• three cloves of garlic;
• two carrots;
• two large tomatoes;
• two onions;
• 50 ml of vinegar;
• 100 ml of sunflower oil;
• 30 g of sugar;
• as much salt.

Cooking

1. Boil the rice in advance until cooked
2. Grind onions and garlic with a blender, mince or grate and add to the minced meat.
3. Heat the oil in a large skillet or pan.
4. Roast chopped diced tomatoes for ten minutes.
5. Add minced meat to vegetables. Then continue to fry a quarter of an hour.
6. Add rice to the workpiece, continue cooking for another ten minutes.
7. Add the vinegar and bulk ingredients, and after five minutes put them in jars and roll them up.

Pearl barrels

Pearl barley is undeservedly forgotten. This nutritious and affordable product is less and less found in the diet of modern man. Meanwhile, in the Russian Empire, this groat occupied an honorable place on the royal table. This is an excellent occasion to cook a “Tourist Breakfast” with barley for the winter according to one of the successful recipes.

The benefits of budget cereals

In the Roman Empire, pearl barley was an indispensable element in the diet of warriors. Nutritious food helped them gain strength before the fight and recover from injuries. The table describes the effect of barley on some body systems.

Table - Benefits of Barley

With vegetables

Features Juicy summer vegetables will “decorate” healthy, but “boring” barley. A little culinary magic will turn ordinary porridge into a dish bright in taste and color.

You will need:

• a glass of barley;
• 500 g carrots;
• as many onions;
• four bell peppers;
• 300 ml of sunflower oil;
• 100 g of sugar;
• 50 g of salt.

Cooking

1. Cut the tomato and pepper into small cubes.
2. Chop the onion finely, and grate the carrots.
3. Combine all ingredients and put on fire.
4. Boil for an hour and a half. Try pearl barley. If it is still stiff, continue cooking.
5. Roll up in sterile jars.

With tomatoes

Features Fragrant sweet and sour tomatoes are good in both fresh and canned form. With their piquant taste, they will decorate any dish. Even pearl barley will play in a new way. An open jar with a “Breakfast of a tourist” vegetable-based can be stored for a week. She must be in the refrigerator.

You will need:

• a glass of barley;
• 2.5 kg of tomatoes;
• 500 g of onion;
• as many carrots;
• as much bell pepper;
• 100 ml of vegetable oil;
• two tablespoons of vinegar essence;
• 10 g of black pepper;
• 50 g of salt;
• 100 g of sugar.

Cooking

1. Boil the cereal until cooked.
2. Cut tomatoes, onions and peppers into small pieces.
3. Grate the carrots.
4. Send the vegetable harvest to the warmed vegetable oil and warm for half an hour, constantly stirring.
5. Season the roast, and after ten minutes add the barley.
6. After another quarter of an hour, lay the workpiece in banks and roll up.

With fish

Features For many people, “Tourist's Breakfast” was remembered as barley with fish and tomato. This is a real lifesaver when there is no time to cook, and the family is waiting for a delicious dinner. It remains only to heat the workpiece or serve it cold with brown bread.

You will need:

• 500 g of white fish (hake or pollock);
• 150 g of pearl barley;
• 800 g of tomatoes;
• 300 g of onions;
• 400 g carrots;
• 90 g of sugar;
• 15 g of salt;
• two tablespoons of vinegar.

Cooking

1. Cook the barley in advance.
2. The fish washed and cleaned of fins and entrails, fry in oil until cooked.
3. Transfer the fish to a plate, and in its place send the grated carrots with chopped onions.
4. When the vegetables are clear, add twisted tomatoes to them.
5. Leave the vegetables to simmer for a quarter of an hour. In the meantime, free the fish from the bones and disassemble the fillet into small pieces.
6. Add fish and barley to the vegetable fry. Stew for another half hour.
7. Add the vinegar, and after five minutes, distribute the salad in sterile jars and cork.

With cucumbers

Features Improvisation on the topic “Breakfast of a tourist” with cucumbers is an excellent vitamin side dish for your favorite dishes. This is also a great base for pickle. The recipe has a lot of sunflower oil, but its taste and smell should not dominate. Therefore, choose a refined product with a mild aroma.

You will need:

• 500 g of barley;
• 2.5 kg of cucumbers;
• as many tomatoes;
• 1 kg of onion;
• as many carrots;
• 75 g of salt;
• 60 g of sugar;
• 250 ml of sunflower oil;
• 10 ml of vinegar (9%).

Cooking

1. Cook the barley until half cooked. It should remain slightly solid.
2. Finely chop the tomato, cucumbers and onions, and grate the carrots.
3. Combine the vegetables with the cereal in a large saucepan. Add bulk ingredients and oil.
4. Boil the mass and continue cooking for another 40 minutes.
5. Add vinegar, remove from heat after ten minutes.
6. Distribute to banks and cork.

Bean Salads

Legumes are distinguished by high nutritional properties and vivid taste characteristics. Among the representatives of this species, beans are especially prominent. On its basis, you can cook a delicious and healthy “remake” of the legendary canned goods. Choose a suitable “Breakfast of a tourist” recipe with beans for the winter.

Why eat legumes

Nutritionists call beans a vegetable substitute for meat. It is so nutritious that it can replace animal food in the diet. The effect of beans on the body is described in more detail in the table.

Table - Benefits of Beans

With eggplant

Features Both beans and eggplant have a piquant taste. And together they are an amazing combination of aromas. If you like spicy dishes, take these products as the basis for the “Tourist Breakfast”.

You will need:

• one and a half glasses of beans;
• 1.5 kg of eggplant;
• as many zucchini;
• as much cabbage;
• 500 g of onion;
• 1 kg of tomatoes;
• a glass of sugar;
• 50 g of salt;
• 100 ml of sunflower oil;
• 50 ml of vinegar.

Cooking

1. Zucchini and blue cut into cubes.
2. Chop cabbage and onions.
3. Process tomatoes into juice.
4. Boil the beans until cooked.
5. Combine vinegar and oil with bulk ingredients and boil the mixture.
6. Add cabbage, zucchini, blue and onions. Enter vegetables into the workpiece at ten minute intervals.
7. Add juice and simmer for 40 minutes.
8. Enter the beans and cook for another 20 minutes.
9. Distribute the salad in sterile jars and roll up.

With pepper

Features This "Tourist Breakfast" turns out to be especially useful and original in taste. From the specified amount of ingredients, almost 7 liters of the workpiece will be obtained.

You will need:

• 500 g of beans;
• 5 kg of bell pepper;
• 3 kg of tomatoes;
• 2 kg of onions;
• 300 g of sugar;
• 100 g of salt;
• 200 ml of vinegar;
• 250 ml of sunflower oil.

Cooking

1. Boil the beans.
2. Cut the pepper into strips, the tomatoes into slices, and the onion into half rings.
3. Mix vegetables with beans, oil, vinegar and bulk additives.
4. Boil the mixture and simmer for an hour.
5. Arrange on sterile jars and cork.

With mushrooms

Features Rice and pearl barley are “friends” with meat and fish, and beans with mushrooms. Contrasting in texture and harmonious in taste products serve as the basis for a delicious winter harvest. It is suitable for both a daily diet and a festive menu.

You will need:

• 1 kg of beans;
• 1.5 kg of champignons;
• 3 kg of tomatoes;
• 1 kg of carrots;
• 40 g of sugar;
• 250 ml of sunflower oil;
• 100 ml of vinegar;
• 30 g of salt.

Cooking

1. Boil the beans.
2. Grate the carrots.
3. Cut the mushrooms.
4. Turn tomatoes into juice.
5. Mix mushrooms with vegetable preparations, butter and bulk ingredients. Cook for half an hour at medium burner power.
6. Place the beans in the pan and continue cooking for another 35 minutes.
7. Add vinegar and roll over sterile jars.

Recently, there has been a genuine interest in everything Soviet. This is especially true for cooking. Even in expensive trendy restaurants you can find a dish called "Tourist Breakfast". And they serve it not just like that, but in real tin cans. Similarly, you can surprise your guests and loved ones. You just need to prepare your favorite “Tourist Breakfast” salad with rice for the winter.

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