Buckwheat with Vegetables for Winter
Tasty and nutritious dish that can be stored for months. Made with buckwheat, tomatoes, and peppers, it's perfect for quick meals.
Updated : 12 June, 2025
Easy
More than 1 hour.
Ingredients
600 grams
Buckwheat
250 grams
Carrot
200 grams
Onion
700 grams
Bell pepper
1.5 kilograms
Tomato
1 tablespoon
Salt
1.5 tablespoon
Sugar
3 tablespoon
Vinegar
4 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
From the given amount of ingredients, I got one 1-liter jar, two 0.5-liter jars, and one 700 ml jar of the finished product (total 2.7 liters).
Preparation
Step 1
Prepare all the necessary ingredients. To make the dish look vibrant, I used bell peppers of different colors. Instead of fresh tomatoes, you can use ready-made tomato juice.
Step 2
Rinse the buckwheat several times and cook it according to the instructions on the package.
Step 3
Peel the onion and carrot, rinse them, and pat dry with paper towels.
Step 4
Cut the bell peppers in half, remove the stem and seeds, and rinse them well.
Step 5
Chop the peppers into small cubes or strips, depending on your preference.
Step 6
Extract the juice from the tomatoes using a juicer or meat grinder. I used ready-made tomato juice. Bring the tomato juice to a boil.
Step 7
Add the chopped bell peppers to the pot with the boiling tomato juice and pour in the vegetable oil. Reduce the heat to medium and simmer everything together for 15–20 minutes.
Step 8
Finely chop the onion and carrot.
Step 9
Add them to the pot with the tomato juice and peppers.
Step 10
Stir everything well and continue simmering for 15–20 minutes.
Step 11
Add the cooked buckwheat to the vegetables. Then, add salt and sugar.
Step 12
Mix everything again and cook on low heat with the lid on for 15–20 minutes. During cooking, open the lid a couple of times and stir the contents. If the mixture starts sticking to the pot, add some boiling water. I added a little more than half a cup (120 ml) of water. Taste the buckwheat and adjust the salt and sugar if needed. Sterilize the jars and lids.
Step 13
Pour in the vinegar, stir well, and keep on the stove for another 1–2 minutes. Distribute the hot buckwheat with vegetables into sterile jars and seal them with sterilized lids.
Step 14
Turn the jars upside down and wrap them in a blanket. Once completely cooled, store them in a cool place.
Step 15
The delicious, aromatic buckwheat with vegetables is ready!