Winter blanks - buckwheat salad: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When preparing salads for the winter, not only seasonal vegetables, but also cereals can be used. Rice, pearl barley and buckwheat make excellent dishes that can be served separately at the table or added to various soups. They are quick and easy to prepare. In our article, we present recipes for winter salads with buckwheat.

This cereal is especially popular in Russia. In addition, it is very useful for the body due to the high content of iron, which is necessary for the prevention and treatment of anemia. Buckwheat blanks will surely please all your household members.

Cooking tips

The tips below will tell you how to properly cook buckwheat for salad and what to look for during the canning process so that the dish turns out delicious and can be stored without problems even at room conditions.

Recommended cooking is as follows:

1. Buckwheat for salad must be cooked until half cooked. Thanks to the juice from vegetables, cereals will reach the desiredcondition right in the jar, while the dish will turn out both tasty and beautiful.
2. Before starting cooking, buckwheat should be sorted out and thoroughly washed in a sieve under running water.
3. Another option for preparing cereals for salad for the winter with buckwheat is to pre-fill it with boiling water for 2 hours. It will just be possible to start cutting vegetables, and in the meantime, the grits will steam well.
4. When sterilizing, the water should reach almost to the edge of the jar. It is also important to observe the duration of this process indicated in the recipe.

Recipe for salad with buckwheat for the winter

This dish can be served as a salad or as a side dish for meat. It turns out tasty, satisfying and he althy at the same time.

Salad for the winter with buckwheat is prepared in the following sequence:

1. All vegetables are thoroughly washed and peeled: peppers, onions and carrots (1 kg each) with a knife, and tomatoes (3 kg) are blanched in boiling water.
2. Tomato puree is made from tomatoes. S alt (2 tablespoons) and sugar (200 g) are added to it. Bring the tomato puree to a boil and cook over low heat for 5 minutes.
3. At this time, the carrots are grated, the peppers and onions are finely diced. All vegetables are separately fried in vegetable oil
4. Buckwheat (500 g) boiled until half cooked.
5. Vegetables and boiled buckwheat are transferred to tomato puree, brought to a boil and boiled for 10 minutes.
6. Salad is laid out in sterile jars,covered with lids, rolled up. Each jar is turned over and wrapped.

Salad with buckwheat and eggplant for the winter

This dish has a slightly spicy, Mediterranean twist thanks to the addition of pitted black olives. In addition, eggplant and zucchini for salad are baked in the oven, which gives it a special taste.

The recipe for buckwheat with vegetables for the winter is as follows:

1. Buckwheat (2 tbsp.) is boiled until tender. To do this, the cereal should be sorted out, washed, poured with water (4 tbsp.) And put to simmer over low heat for 30 minutes.
2. Tomatoes (1.5 kg) are blanched in hot water for two minutes. This will make it easy to peel them off the top skin.
3. Prepared tomatoes are crushed in a blender or in a meat grinder in a puree. It should be poured into a saucepan, put on a small fire and bring to a boil.
4. Zucchini (2 pcs.) and eggplant (3-4 pcs.) are cut into small sticks, laid out on a baking sheet, sprinkled with olive oil and baked for 20 minutes.
5. Put boiled buckwheat, eggplant and zucchini into hot tomato puree.
6. Add s alt (1 tablespoon), sugar (6 tablespoons), a jar of olives and pine nuts (100 g) to the salad.
7. Bring the mass to a boil and cook over low heat for another 10 minutes. Add vinegar (80 ml) last.
8. Spread the salad into half-liter jars and sterilize in a pot of water for 20 minutes.
9. Banks roll up with a can key,turn over and wrap for 6 hours.

Recipe for buckwheat and lard salad

This dish can also be served as a full meal. It is enough just to warm up the buckwheat before serving. When preparing a salad, you need to use lard with a lot of meat on it. Then the dish will be more delicious. The lard will be rendered, and only fried meat pieces will remain.

For the winter, a salad with buckwheat is prepared in several stages:

1. Grains (250 g) are boiled until half cooked.
2. Meat piece of lard (200 g) is cut into small cubes and fried in a saucepan or in a pan with a thick bottom for 15 minutes until cracklings. You can add any spices to taste (rosemary, thyme, pepper mixture).
3. At this time, carrots (400 g) are cut into strips and onions (300 g) are cut into half rings.
4. Tomatoes (1 kg) blanched, peeled and diced.
5. To the fried bacon, first onions and carrots are transferred, and then tomatoes. S alt to taste and sugar (75 g) are added.
6. Vegetables with lard are stewed for 15 minutes. Buckwheat is added.
7. Vinegar (50 ml) is poured last. The salad is mixed, laid out in 0.5 l jars and sterilized for 20 minutes. Then it needs to be rolled up and wrapped until it cools completely.

Green buckwheat salad

For this dish it is desirable to use germinated cereals. To achieve the appearance of white roots in buckwheat, it must be soaked for an hour inplenty of water. Grains that float to the surface must be discarded. Then the water is drained, and the cereal is transferred to a jar, covered with gauze and left for a day in a warm place. Now you can start preparing the salad.

Fresh cucumbers, bell peppers and celery stalk (4 pieces each) are cut into medium pieces, parsley is chopped, s alt is added to taste. Vegetables are mixed with buckwheat, 50 ml of olive oil is poured. Salad with buckwheat for the winter is mixed again, laid out in jars and sterilized for 20 minutes. Then the jars need to be turned over and wrapped.

Buckwheat with vegetables in a slow cooker

This dish is not intended for canning for the winter. It can be served at the table as a light lunch or dinner, or as a side dish for meat.

To cook buckwheat with vegetables in a slow cooker, you need to pour a little olive oil into the bowl of the appliance. Further, frozen vegetables (400 g) are fried on it in the "Baking" mode. When they reach half readiness, you can pour buckwheat (1 tablespoon) into the bowl and pour water (3 tablespoons). S alt and pepper are added to taste. The "Porridge", "Cereals" or "Buckwheat" mode is set (depending on the multicooker model) and the cooking time is 40 minutes. Mix the finished dish, add butter and serve.