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Canned Buckwheat with Vegetables for Winter

An original vegetable-and-grain relish that's worth a try! This canned buckwheat with vegetables is made from simple, affordable ingredients. It turns out unusual and very tasty, and it keeps well, too. It's a great addition to a family dinner and a nice change from the usual menu.

Amaliya-mamaAuthor avatar
Recipe author
Buckwheat with vegetables for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 2 g
Fats 14 % 2 g
Carbohydrates 71 % 10 g
64 kcal
GI: 45 / 45 / 9
  • First, prep the vegetables: scrub the carrots well under running water, peel them, and grate them on the coarse side of a box grater or cut them into thin matchsticks; wash the tomatoes, cut out the stem ends, and purée them in a meat grinder; wash the bell peppers, cut out the stems and remove the seeds, then cut them into small cubes; peel the onion and cut it into small pieces. Heat a skillet over medium with 1/3 of the vegetable oil. Once it's hot, add the chopped onion and fry it for 10 minutes until soft and translucent, stirring now and then. Do the same with the bell pepper and the carrots. You can cook all three vegetables at once in three skillets or one at a time; cooking them at once cuts the prep time considerably.
  • So, the onion is fried. Set a skillet on the heat, pour in more oil, heat it, and add the bell pepper. Fry it, stirring, for 10 minutes. Fry the carrots the same way. Transfer the puréed tomatoes to a large pot, set it over low heat, and bring to a boil. When it boils, add the fried onion, bell pepper, and carrots. Stir. Then add the salt and sugar. Stir again and be sure to taste—add more salt and sugar if needed. Cook everything together over the lowest heat for half an hour.
  • Meanwhile, rinse the buckwheat and cook it. When it's done, add it to the vegetables and stir everything well. Bring the contents of the pot back to a boil. Then pour in the vinegar and gently stir once more. Pack the hot relish into sterilized jars and seal with sterile lids. Turn the jars upside down, wrap them in a blanket, and leave them to cool slowly for a day. After that, move the relish to its storage spot. You can store it either in the cold or at room temperature. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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