Harvesting for the winter - salad with buckwheat: recipes

When preparing salads for the winter, not only seasonal vegetables can be used, but also cereals. With rice, pearl barley and buckwheat, excellent dishes are obtained that can be served separately to the table and added to various soups. Cooking them fast and easy. In our article, we will 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 iron content necessary for the prevention and treatment of anemia. Buckwheat preparations will surely please all your household members.

Cooking recommendations

The following tips will tell you how to properly cook buckwheat for salad and what to look for in the canning process to make the dish tasty and stored without problems even under room conditions.

Cooking recommendations are as follows:

1. Buckwheat for salad must be cooked until half cooked. Thanks to the juice from vegetables, the cereal will reach the desired state right in the jar, while the dish will turn out to be both tasty and beautiful.
2. Before cooking, buckwheat should be sorted out and washed thoroughly in a sieve under running water.
3. Another option for preparing cereals for salad for the winter with buckwheat is to pre-pour it with boiling water for 2 hours. It will just be possible to do cutting vegetables, and in the meantime, the groats will be steamed well.
4. During sterilization, the water should reach almost the edge of the can. It is important to observe the duration of this process indicated in the recipe.

Buckwheat salad recipe for the winter

This dish can be served as a salad or as a side dish for meat. It turns out tasty, satisfying and healthy 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. Salt (2 tablespoons) and sugar (200 g) are added to it. The tomato puree is brought to a boil and cooked on low heat for 5 minutes.
3. At this time, carrots are grated, peppers and onions are finely diced. All vegetables are separately fried in vegetable oil
4. Buckwheat groats (500 g) are boiled until half cooked.
5. Vegetables and boiled buckwheat are transferred to tomato puree, brought to a boil and boiled for 10 minutes.
6. The salad is laid out in sterile jars, covered with lids, rolled up. Each jar is flipped and wrapped.

Salad with buckwheat and eggplant for the winter

This dish has a slightly spicy, Mediterranean accent due to the addition of pitted black olives to the composition. 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. For this, grits should be sorted, washed, filled with water (4 tbsp.) And set 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 from the top peel.
3. Prepared tomatoes are ground in a blender or in a meat grinder in mashed potatoes. It should be poured into a saucepan, put on a small fire and brought to a boil.
4. Zucchini (2 pcs.) And eggplant (3-4 pcs.) Are cut into small cubes, spread on a baking sheet, sprinkled with olive oil and baked for 20 minutes.
5. Transfer cooked buckwheat, eggplant and zucchini into hot tomato puree.
6. Add salt (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. Lastly add vinegar (80 ml).
8. Arrange the salad in half-liter jars and sterilize in a saucepan with water for 20 minutes.
9. Roll up the cans with a can wrench, turn over and wrap up for 6 hours.

Buckwheat and Pork Salad Salad Recipe

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

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

1. Groats (250 g) are boiled until half cooked.
2. The meat piece of bacon (200 g) is cut into small sticks and fried in a saucepan or in a pan with a thick bottom for 15 minutes to the state of cracklings. Any spices (rosemary, thyme, pepper mixture) can be added to taste.
3. At this time, carrots (400 g) are cut into strips and onions (300 g) in half rings.
4. Tomatoes (1 kg) are blanched, peeled and diced.
5. First, onions with carrots and then tomatoes are transferred to the fried fat. Salt to taste and sugar (75 g) are added.
6. Stewed vegetables with lard for 15 minutes. Buckwheat is added.
7. Last of all, vinegar is poured (50 ml). The salad is mixed, laid out in jars of 0.5 l 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 advisable to use germinated cereals. To achieve the appearance of white roots in buckwheat, it must be soaked for an hour in plenty 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 do the salad preparation.

Fresh cucumbers, bell peppers and a celery stalk (4 pieces each) are cut into medium slices, parsley is chopped and salt 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 banks need to be turned and wrapped.

Buckwheat with vegetables in a slow cooker

This dish is not intended for canning for the winter. It can be served 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 device. Further, frozen vegetables (400 g) are fried on it in the “Baking” mode. When they reach half-preparedness, buckwheat (1 tbsp) and water (3 tbsp) can be poured into the bowl. Salt and pepper are added to taste. The mode “Porridge”, “Groats” or “Buckwheat” (depending on the multicooker model) is set and the cooking time is 40 minutes. The finished dish should be mixed, add butter and serve.