In Soviet times, canned food called “Tourist's Breakfast” was tasty and satisfying and very popular. They could be taken on a hike, at work, warmed up and served for dinner. Today, the stores do not find this product, but the people still have a good memory of this product, and in many families they want the salad “Breakfast of a Tourist” with rice for the winter. Of course, his recipe has undergone a change, and preference is most often given to vegetable salad without minced meat, but still there are gourmets who risk preparing canned beef or chicken.
Cooking Features
In order for the “Tourist's Breakfast” to turn out tasty and to be stored for a long time, several important points should be taken into account when preparing it.
- The main thing is the quality of the products. Not only will not a tasty dish come out of spoiled and rotten vegetables - they will not be stored for a long time. Choose for a salad that is harvested for the winter, you need only good and ripe vegetables. They must also be washed very carefully.
- Rice will suit any, but more often it is used round grain. To reduce the cooking time, it is pre-soaked for a couple of hours, although it is not necessary to do this.
- Heat treatment attaches special importance, especially if minced meat is a part of canned food. It should not be shorter than that specified in the recipe.
- Banks only fit well sterilized. The same applies to the covers. It is possible to use only metal, allowing to provide full tightness.
It remains to add that the salad “Breakfast of the tourist”, prepared according to the classic recipe, can be stored at room temperature. If the composition includes meat or uses a recipe for making salad without vinegar, then it is safer to store canned food in a cool place: in the basement, in the refrigerator.
Classic recipe for homemade salad “Breakfast of a tourist”
Composition:
- rice - 0, 2 kg;
- tomatoes - 1 kg;
- sweet pepper - 0, 5 kg;
- onions - 0, 5 kg;
- salt - 20 g;
- sugar - 40 g;
- vegetable oil - 100 ml;
- table vinegar (9%) - 80 ml.
Method of preparation:
- Rinse the rice and soak it in cool water for 40-60 minutes.
- Wash all vegetables.
- Peel the onions, cut into small pieces.
- Make a cross-cut on the tomatoes, lower them for a couple of minutes in boiling water. Take out, cool, remove the skin.
- Cut the tomatoes into small cubes.
- Remove the stalks from the peppers together with the seeds. Cut into squares about 1 cm in size or even slightly smaller.
- Pour butter into a cauldron or a thick-bottomed pot, put the dishes on the fire.
- When the oil boils, reduce the heat, put the onion in the cauldron. Fry it on low heat in a large amount of oil for 10 minutes.
- Put the tomatoes on the onions and simmer the vegetables until the tomatoes give out the juice, that is, until the mixture is sufficiently liquid.
- Put prepared rice in a cauldron and simmer for a quarter of an hour.
- Add pepper. Stir. Simmer another 30 minutes. All this time the mixture should be stirred frequently so that it does not burn.
- Pour in vinegar, salt and sweeten. Simmer another 5 minutes.
- Spread snacks on sterilized cans, roll up. Allow the banks to cool upside down, it is not necessary to wrap them up.
After the banks have cooled, they can be returned to their original position and put away for storage in the pantry. Salad will not disappear at room temperature. After opening the can, it will remain edible for another 10 days if you put it in the fridge.
Salad “Breakfast of the tourist” with carrots without vinegar
Composition:
- rice - 0, 4 kg;
- tomatoes - 3 kg;
- carrots - 1 kg;
- Bulgarian pepper - 1 kg;
- sugar - 100 g;
- salt - 40 g;
- vegetable oil - 1 tbsp.
Method of preparation:
- Rinse the rice, cover with cool water, let it stand for half an hour.
- Wash the tomatoes and peppers. Pepper seeds are removed from the tomatoes, cut off the stem. Cut vegetables into large pieces of any shape, rotate through a meat grinder or chop with a food processor.
- Peel carrots, wash them, chop them in the same way, or grate them, you can even on a coarse grater.
- Pour oil in a pot with a thick bottom or in a cauldron, put carrots in it, fry it for 10 minutes.
- Transfer the pepper-tomato mixture to the pan, simmer the vegetables for 20 minutes.
- Add rice to vegetables, stir, simmer everything together until rice is completely cooked. It usually takes 20-25 minutes.
- 10 minutes before the rice is ready, add salt and sugar.
- When the dish is ready, place it, without cooling, on sterilized jars. Close with metal lids.
After the canned food has cooled, store them in a cool place. Keep in mind that after opening a can, its contents should be eaten within a week - a snack cannot be stored for a longer time.
Salad “Breakfast of the tourist” with rice and minced meat
Composition:
- rice - 0, 2 kg;
- water - 0, 5 l;
- ground beef - 0, 8-1, 0 kg;
- tomatoes - 0.5 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- garlic - 3 cloves;
- sugar - 20 g;
- salt - 20 g;
- ground black pepper - 5 g;
- table vinegar (9%) - 100 ml;
- vegetable oil - 0, 15 liters.
Method of preparation:
- Rinse and boil rice.
- Peel the garlic and onions, skip them through a meat grinder.
- Add garlic-onion puree and pepper to the minced meat. Mix everything thoroughly.
- Blow water on the tomatoes and remove the skin from them. Cut into slices, aging, to juice flowed out as little as possible.
- Rub cleaned washed carrots.
- Heat the oil in a deep saucepan or in a cauldron.
- Put tomatoes in a cauldron (or saucepan), put them out for 10 minutes.
- Add the minced meat to the tomatoes and simmer it all together for a quarter of an hour.
- Add the carrots to the mince, simmer another 10 minutes with it.
- Add rice to the mince, stir. Cook it all together for another 10 minutes.
- Pour in vinegar, add sugar, salt, stir, after 5 minutes remove from heat, spread on sterilized jars.
- Seal with sterilized caps.
Immediately after the salad has cooled down, remove the billet to a cool place. It is desirable to store it no longer than three months. After opening the can its contents will need to be eaten for three days.
Salad "Breakfast of the tourist" can be served as a side dish, is as an independent dish. Some spread it on bread, decorate it with sprats - unusual sandwiches are obtained. Cooking this dish is not too difficult, but it will help out in a variety of situations.
