Usually salads are prepared shortly before they are consumed, as they are not intended for long-term storage. But the breakfast tourist salad, on the contrary, can be easily stored for a whole year, because it is a canned dish. Such a salad can not only be offered to guests as a cold snack, but also taken with you on a long hike.
Classic salad recipe "Breakfast of a tourist"
To make this canned salad, you will need the following foods:
- 200 g of rice;
- 1 kg of carrots;
- 1 kg of bell pepper;
- 2 hot peppers;
- 2.5 kg of tomatoes;
- 1 kg of onions;
- 600 ml of vegetable oil;
- 4 tbsp. tablespoons of sugar;
- salt to taste.
In this recipe, you can use unrefined sunflower oil - then the salad will turn out to be more fragrant.
Rinse the tomatoes with boiling water, peel and cut into cubes, and onions, carrots and peppers into thin strips. Heat vegetable oil in a cauldron or a heavy-walled saucepan, add carrots and simmer for about 10 minutes, then add onions and cook for the same amount of time. After that, put pepper to them, and after 5 minutes - tomatoes. Simmer for 15 minutes, then add the thoroughly washed rice, salt to taste, add sugar and simmer until the rice is cooked.
In the meantime, sterilize small jars in the oven or over boiling water. Also keep the screw caps in boiling water for at least 10 minutes. Place the prepared salad in the jars and roll up. Then turn the cans over, wrap them in a warm blanket and leave to cool completely. Store in a basement or dark dry cabinet.
Although this salad is quite high in calories, it has a beneficial effect on digestion due to its high amount of fiber and rice.
Tourist's breakfast salad with pearl barley
There is also another option for making this canned salad. This recipe does not contain bell peppers, but vinegar is added. And rice is replaced by more nourishing and viscous pearl barley. To prepare it you will need:
- 3 kg of tomatoes;
- 2 kg of carrots;
- 1 kg of onions;
- 6 tbsp. tablespoons of sugar;
- 1, 5 cups of pearl barley;
- 1, 5 teaspoons of salt;
- 50 ml of vinegar;
- 2 cups vegetable oil.
Soak the pearl barley overnight in cold water, and then boil almost until tender in slightly salted water. Scald the tomatoes with boiling water and peel them, then pass through a meat grinder. Peel and chop the onions into thin strips, and grate the carrots on a coarse grater.
Melt vegetable oil in a cauldron and fry vegetables in it. After 15 minutes, add salt, sugar and vinegar to the vegetables. After 10 minutes, add the cooked barley to the salad and simmer for about 30 minutes.
Arrange the prepared salad in pre-sterilized jars while it is still hot. Roll up and store in a dark place, wrapped in a blanket. Open salad can be kept in the refrigerator for up to a week.
