Salad “Tourist's breakfast” with pearl barley for winter
I suggest cooking the well-known vegetable salad “Tourist's Breakfast” for the winter. At one time, canned food had many variations, but all types were united by one thing: the salad was quite satisfying. Having prepared the salad yourself, you will be 100% sure of its quality.
Ingredients
- Pearl barley - 80 g
- Tomatoes - 300 g
- Bell pepper - 3 pcs.
- Carrots - 1 pcs.
- Onion - 1 pcs.
- Tomato paste - 1 tbsp.l.
- Vegetable oil - 2 art.l.
- Vinegar (9%) – 2 tsp.
- Water - 100 ml
- Sugar - 1 tsp.
- Salt - 1 tsp.
Step-by-step cooking recipe
Rinse the pearl barley and boil until tender, then cool slightly.
Grate the carrots on a coarse grater, cut the onion into small pieces.
Peel the bell pepper from the seeds and stalks, cut into medium cubes. Cut tomatoes into the same cubes.
In a cooking pot, combine the prepared vegetables, add pearl barley, salt, sugar, water and vegetable oil. Mix everything well.
Add the tomato paste and stir again.
Boil the workpiece over low heat under the lid, stirring occasionally, for 45 minutes after boiling.
5 minutes before cooking, add vinegar, stir and remove the pan from the heat.
Place the hot salad in a pre-sterilized jar and roll it up. Turn the jar upside down, wrap it up and leave it to cool completely. The cooled salad “Tourist's Breakfast” is perfectly stored in a city apartment.
