“Tourist's Breakfast” Salad with Rice for the Winter

Step 1

Prepare four liter jars and lids (tin or screw-on, whichever you prefer). Wash the glass containers and sterilize them using any method you prefer. Simply boil the lids.

Step 2

Prepare the vegetables. For this salad, use sweet carrots and red bell peppers. If you like a spicy flavor, add a small chili pepper. Choose plump tomatoes.

Step 3

Peel the carrots. Grate them using a grater with large holes. Cut the onion into thin strips or finely dice it, and the bell pepper into short strips. Cut the tomatoes into small cubes or mince them. Rinse the rice thoroughly (until the water runs clear).

Step 4

Take a heavy-bottomed saucepan with a capacity of about 5 liters. This is especially important for our recipe, as this salad is prone to burning. Place the pan over medium-low heat.

Step 5

Pour in the oil. When it's hot, add the onion and fry until golden brown. Add the carrots and bell pepper. Fry for 10 minutes over low heat, stirring occasionally.

Step 6

Now add the tomatoes, salt, and sugar. Simmer for 10 minutes, uncovered. Press the garlic directly into the pan. Add the rinsed rice and stir.

Step 7

Reduce heat to low. Cover the pan with the vegetables loosely. Simmer for 40 minutes until the rice grains are tender. Pour in the vinegar and heat for three minutes.

Step 8

Divide the salad among the prepared jars and seal. Turn the jars upside down onto a wooden board and let them sit under a thick blanket or throw for 24 hours. Store in a dry, dark place (ideally, in the refrigerator).

Rice salad is one of the most popular winter vegetable preserves. This recipe is a throwback to the Soviet era, when canned goods labeled "Tourist's Breakfast" were commonplace on store shelves. However, modern versions of rice and vegetable salads, which gardeners and summer residents often preserve during harvest season, naturally lack meat and fish. They feature only vegetables and rice. It's a delicious, simple, lean, and budget-friendly appetizer that makes a great side dish, light dinner, snack, or soup topping. This rice vegetable salad can be served cold or heated in the microwave. It's delicious either way!

The cuisine of the "developed socialist" era was defined by widespread shortages and the ingenuity of housewives. Every family had its own signature recipes, but no holiday feast would be complete without certain dishes: Mimosa and Olivier salads, herring under a fur coat, aspic, and chicken tabaka. Do you remember what people cooked "for every day"? Remember pelmeni, navy-style macaroni, and chicken noodle soup? Let's recall the recipes for the most popular dishes of Soviet cuisine. They're so delicious, aren't they?