Buckwheat with vegetables for winter

The original salad of vegetables and cereals is worth a try! Buckwheat with vegetables for the winter is prepared from affordable and the simplest products. It turns out to be unusual and very tasty, and besides it is well stored. Such a billet will be an excellent addition to a family dinner and will add variety to the usual menu.
Amaliya-mamaAuthor avatar
Recipe author

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

Cooking method

Cooking time: 2 hours

First of all, we prepare the vegetables:

- carefully wash the carrots under running water, clean them and three on a coarse grater or cut into small strips;

- wash tomatoes, cut out the stalks, then grind them into puree with a meat grinder;

- wash the bell pepper, cut out the stems and peel the peppers from the seeds, then cut them into small cubes;

- peel the onion and cut it into small pieces.

Heat a frying pan over medium heat with 1/3 of the specified amount of vegetable oil. As soon as it heats up, put the chopped onion in it and fry it for 10 minutes until soft and transparent. Do not forget to stir the vegetables periodically.

The same should be done with bell peppers and carrots. In principle, you can cook vegetables simultaneously on three pans or do it in turn. The first option will significantly reduce the time of salad preparation.

So, the onion is fried. We put a frying pan on the fire, pour vegetable oil again, warm up and put Bulgarian pepper in it. Fry it, stirring, for 10 minutes. Fry carrots in the same way.

We transfer the chopped tomatoes to a large saucepan and send them to a low heat, bring to a boil. When the mass boils, we put fried onions, bell peppers and carrots into it. Mix it up. Next, add salt and granulated sugar. Again we stir and be sure to taste it. If necessary, increase the amount of salt and sugar.
Cook everything together on low heat for half an hour.

At this time, we wash and put the buckwheat groats to cook. When it is ready, we spread it to the vegetables, we mix everything well. Again, bring the contents of the pan to a boil. Then pour in the vinegar and gently stir everything again.

We lay out the ready-made hot salad in pre-prepared sterilized jars, roll up with sterile lids. We turn the cans upside down, wrap them with a blanket and leave them in this form to cool slowly during the day. After the salad is removed to a permanent place of storage. You can store this salad both in the cold and at room temperature.

Successful preparations!

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 vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g

Similar recipes