How to cook Breakfast tourist

Usually salads are made to cook just prior to their consumption because they are not intended for long-term storage. But the salad "Breakfast tourist", by contrast, can be easily stored for a year, because it is a preserved dish. This salad can not only offer as a cold snacks, but to take on a long hike.

Classic salad recipe of "Breakfast of the tourist"

To prepare this canned salad, you will need the following ingredients:
- 200 g of rice;
- 1 kg of carrots;
- 1 kg Bulgarian pepper;
- 2 hot peppers;
- 2.5 kg of tomatoes;
- 1 kg of onions;
- 600 ml of vegetable oil;
- 4 tbsp. spoons of sugar;
- salt to taste.

In this recipe you can use unrefined sunflower oil, then the salad will be more flavorful.

Rinse the tomatoes with boiling water, peel and cut into cubes, onions, carrots and peppers – thin strips. In a cauldron or pot with thick walls, heat the vegetable oil, put the carrots and sauté for 10 minutes, then add the onion and cook it the same amount of time. Then put to them pepper, and after 5 minutes the tomatoes. Sauté everything for 15 minutes, then put thoroughly washed rice, salt to taste, add the sugar and simmer the whole lot until the rice is tender.

Meanwhile, sterilize a small jar in the oven or over boiling water. Cover for tightening also soak in boiling water for at least 10 minutes. Lay on the banks ready salad and roll. Then flip the banks, wrap up with a warm blanket and leave until cool. Store in a cellar or dark, dry closet.

Although this salad is quite high in calories, it is beneficial for digestion due to the large amount of fiber and Fig.

Salad "Breakfast tourist" with barley

There is also another option of making this canned salad. This recipe is missing bell peppers, but added the vinegar. But rice is replaced by the more hearty and viscous pearl barley. For its preparation you will need:

- 3 kg of tomatoes;
- 2 kg of carrots;
- 1 kg of onions;
- 6 tablespoons of sugar;
- 1.5 cups pearl barley;
- 1,5 teaspoon salt;
- 50 ml vinegar;
- 2 cups of vegetable oil.

Barley soak overnight in cold water, and then boil until almost cooked in a little salted water. Tomatoes scald with boiling water and peel, then mince. Onion peel and cut into thin strips, carrots grate on a coarse grater.

Melt in a cauldron vegetable oil and sauté the vegetables. After 15 minutes, add the vegetables, salt, sugar and pour in vinegar. After 10 minutes, place in a salad cooked barley and simmer another 30 minutes.

Ready salad spread on pre-sterilized banks, while it is still hot. Roll up and store in a dark place, wrapped in a blanket. Outdoor salad can be stored in the refrigerator for weeks.