Pumpkin caviar for the winter. Caviar with pumpkin through a meat grinder

Yes, in the hot season of preparations - the simpler the better, and we will support you in this by offering the simplest classic recipes. The first one will require you to have 1 pumpkin, 2 onions and 1 large tomato, and you will also need salt and pepper, you can use them to your liking. First, wash and peel the pumpkin, then cut it open and remove all the seeds. Next, the pulp should be cut into small cubes, approximately with a side of 1 centimeter, maybe a little more. Next, wash the tomato, peel the onion, carefully chop both vegetables, you can even pass through a meat grinder. Put all the cuts in one large bowl. Immediately add salt and pepper to the same place, independently determining their amount, and mix everything.

Sunsets from a pumpkin

Now we light a fire on the stove and reduce it as much as possible. We place a container with the workpiece on the burner and cover with a lid. Simmer for about 45-60 minutes, stirring occasionally. You will know about the readiness of the product only by taking a sample and determining the taste. Shortly before turning off the gas, place under the dish with caviar glass container on water bath or microwaved for sterilization. Boil clean water in a separate saucepan and dip the metal lids into it. While the vegetables are hot, arrange the workpiece in jars and immediately roll up. It should be cooled upside down under a thick wadded or woolen blanket so that there is no access to drafts. It is better to store in a cool place, for example - in the cellar.

The second recipe is not inferior in simplicity to the first. For him, you only need 1 kilogram of pumpkin pulp (already without peel), about a pound of carrots and 4 large onions. From additional components: a small amount of vegetable oil for frying (any), 1 dessert spoon salt, 2 tablespoons 9% table vinegar(can be replaced with apple), as for spices, pepper and other spices can be put to taste. Cut the pumpkin into small cubes, peel the carrots and onions and also chop them well, the root crop - preferably with a grater.

To get 9% vinegar, you need to dilute the essence with pure water in a ratio of 1: 7, and the acid must be poured into the water, and not vice versa.

Now, in a deep bowl with a lid, suitable for stewing, pour half a glass of water and pour pumpkin slices into it, and then, tightly closing, put on a small fire for 25 minutes. Don't forget to stir the pieces while cooking so they don't burn. At the same time, pour oil into another pot and fry the chopped onions and carrots on it, then pour the pumpkin slices there, which have become soft by that time. While mixing the components of the workpiece, add salt and spices, including finely chopped fresh herbs (this can be basil or coriander). Then cook for about 25 more minutes, then take an immersion blender and carefully chop the vegetable mass. Boil for up to 3 more minutes, and you can transfer the caviar to a sterilized container, roll up, cool and clean in.

Next method restock original blank combines quite a few components. You will need 0.6 kilograms of tomatoes, 250 grams, 2 large onions, 4-5 cloves of garlic, 70 grams of celery root and 2 teaspoons of crushed nutmeg. Also keep some on hand. sunflower oil(or any other vegetable), as well as salt, ground black pepper. After washing and peeling the pumpkin, cut it into small slices. Other vegetables also need to be washed and chopped well, the bell pepper must be pre-peeled from the seeds, and the onion and garlic from the husk. Scrape the outer layer off the celery root.

Pumpkin caviar

All vegetables should be laid out in one even layer on a baking sheet covered with food foil and greased with vegetable oil and sprinkled with seasonings. Now light the oven, cover it so that it heats up well (no more than 200 degrees), and then slide the workpiece onto the baking sheet and leave to bake for 40 minutes. When the vegetables are ready, put them in a blender and carefully grind into a homogeneous mass, while adding salt. Now, while the workpiece is still hot, it should be laid out in sterilized jars, covered with lids and blanched for 10 minutes in a saucepan with no large quantity water by placing a folded towel or wooden grate. Then roll up, cool and store refrigerated.

The next two recipes may seem strange to someone, since perishable mayonnaise is added to them, but such preservation can be stored for quite a long time if vinegar is added. So, you need to prepare 1 kilogram of zucchini for 2 kilos of pumpkin, 500 grams of onion and half as much tomato paste. You will also need 250 grams of mayonnaise and 100 milliliters of vegetable oil, 2 tablespoons of vinegar and half as much salt, 2 bay leaves, about 2.5 grams of ground black pepper and a little sugar (to taste). All vegetables should be washed and peeled, seeds are removed from the pumpkin. Then we cut everything small pieces, after which we turn it into a homogeneous mass using a blender or meat grinder.

Pumpkin caviar with mayonnaise

Now add mayonnaise to the resulting paste and tomato paste, pour in vegetable oil and put on a small fire to stew under the lid. In this case, it is necessary to stir the workpiece regularly so that the mass does not burn to the bottom and walls of the dish. After 1 hour of cooking, add salt, spices and sugar to the caviar. Then simmer for another 1 hour, continuing to stir. When 50 minutes of the second stage of cooking has elapsed, add Bay leaf and pour in the vinegar, after which, on the smallest fire, simmer the workpiece for 10 minutes and turn it off. In pre-prepared sterilized jars, transfer the resulting caviar, pulling out the bay leaves in the process of filling the container. Roll up, cool and store in a cool place.

The second recipe is very similar to the previous one, but pumpkin caviar, harvested for the winter, will still be a little different. So, at first everything is the same: 2 kilograms of pumpkin, 2 times less zucchini and a pound of onions. But in addition, you will need 500 grams of carrots and half as many tomatoes. At the end, again a similar number of components: 100 milliliters of vegetable oil, a quarter liter of mayonnaise, 1 tablespoon of salt, twice as much vinegar, sugar and ground black pepper to taste. Vegetables need to be washed. Peel the pumpkin and zucchini from the peel (and the first also from the seeds), scrape the carrots from the skin, and free the onion from the husk. Tomatoes need to be briefly dipped in boiling water, and then in cold water so that they can be easily peeled off.

To begin with, cut the pumpkin, zucchini, carrots and onions into small pieces, root crops can generally be passed through a grater. Place all the cuts in a frying pan, where vegetable oil is first poured, and fry until the vegetables begin to acquire a golden color. Now the roast should be poured into a blender and thoroughly chopped until homogeneous mass. Mash the tomatoes well with a fork or pass through a meat grinder (you can use a blender again), then mix with vegetable paste. Add salt, sugar, pepper and mayonnaise, mix everything and put the container with the workpiece on a small fire. Stew, covered with a lid and stirring only occasionally, for at least 1.5 hours, then spread in sterilized jars and roll up with lids scalded in boiling water. Cooled caviar from pumpkin for the winter is removed in a cool place.

This method can greatly facilitate your task. For him, for every 800 grams of peeled pumpkin, you need to prepare 1 onion, 1 pod of sweet bell pepper. Also have on hand 40 grams of vegetable oil, 50 grams of tomato paste, the same amount of ketchup, 3 cloves of garlic and 30 milliliters of vinegar. Salt, sugar and pepper, as well as other spices and spices, should be added to taste, based on the total volume of the workpiece.

Cooked pumpkin feather in a slow cooker

To begin with, all vegetables need to be washed and cleaned, in particular, bell peppers and pumpkin from seeds. Then cut the onion as small as possible and fry until golden brown in the multicooker bowl, where vegetable oil is poured for this, starting the “Frying” mode. Now you need to chop the bell pepper into thin strips and throw into the bowl, mixing with onions. Continue frying as before for another 5 minutes. During this time, chop the pumpkin into small cubes and throw it into the roasting vegetables, then close the slow cooker and set the “Stew” mode, setting the timer for 30 minutes.

After the time has passed, pour in the ketchup and tomato paste, salt, sugar, pepper and other spices that you like in the preparations. Set the "Extinguishing" mode for another 10 minutes. It is advisable to open the lid of the bowl from time to time and stir the caviar so that nothing burns. Process the resulting product with a blender again to a puree state, while adding vinegar and finely chopped garlic. While the workpiece is hot, put it in jars, blanch for 10 minutes and roll up. Finely chopped mint leaves can be added to other ingredients, this will give the preservation a piquant taste.

Cooking methods vegetable caviar there are many. Thanks to simple recipes, useful caviar pumpkin will become a favorite dish on the table. Made from pumpkin appetizing caviar with amazing taste!

Classic pumpkin caviar

Required products:

pumpkin - 1.5 kg;
2 onions;
1 carrot;
vegetable oil -30 ml;

Cooking technology:

Peel pumpkin. Cut into slices so that it is convenient to grate. Set the mass aside.
Chop the onion and grate the carrots. Fry them in vegetable oil until light golden brown.
Add pumpkin to fried vegetables. Mix, add salt, sugar. Cover with a lid, let the caviar stew.
After a while, the pumpkin will decrease in volume, become soft and change color. It must be periodically stirred, when the moisture evaporates, remove the lid.
If there is not enough oil so that the caviar does not burn, you can pour in more, spices should also be added.
Before you remove the caviar from the fire 5 minutes before readiness, squeeze the garlic cloves, mix well.
Serve chilled or spread on sandwiches, decorate with herbs.

Simple winter preparation

Delicious pumpkin caviar for the winter is very easy to prepare and does not require sterilization.

Required products:

pumpkin - 2.5 kg;
vegetable oil - 150 ml;
500 g of onion;
300 g tomato;
salt - 1 tbsp. the spoon;
vinegar 9% 70 ml;
a mixture of peppers, bay leaf, thyme, basil.

Cooking technology:

Onion chopped and fried butter in a large frying pan or cauldron, where caviar will be cooked.
It is necessary to clean the pumpkin, cut into cubes and blanch for 3-5 minutes. The pieces should soften. Drain the water, grind with a blender until a homogeneous consistency.
Peel the skin off the tomatoes and grind them until tomato juice. Pour tomatoes into onions. Simmer, add some salt. When the mass becomes thicker, add pumpkin.
Boil the mass over medium heat, stirring regularly until it thickens and changes color.
After 30-40 minutes, add the remaining salt, spices, vinegar. Mix again and place in sterilized jars. Close with lids.

With the addition of zucchini

If you add zucchini to the caviar, the pumpkin flavor will almost disappear. As a result, less zucchini will be required to prepare caviar, it will turn out to be more useful.

Required products:

pumpkin - 900 g;
zucchini - 500 g;
onion - 2 pieces;
1 carrot;
frying oil - 50 ml;
tomato paste - 2 tbsp. spoons;
salt, spices, garlic - to taste.

Cooking technology:

Grate the peeled pumpkin and zucchini. Salt them and put them to let the juice out.
Next, prepare a roast from onions and carrots, pour pumpkin, zucchini into it, first squeeze the juice from them.
Simmer covered until vegetables soften. Stir occasionally. As the juice evaporates, add tomato paste, salt, spices, garlic.
If it sticks to the pan, add more oil. Taste it, if there is enough, turn off the fire. Let the caviar brew. According to this recipe, you can cook delicious caviar from pumpkin and zucchini by replacing the ingredients and composition.

If you use non-stick pans, the amount of vegetable oil for vegetable caviar will be significantly reduced.

Quick and tasty pumpkin caviar

Required products:

pumpkin - 900 g;
1 onion;
1 carrot;
2-3 cloves of garlic;
salt, spices, herbs - to taste.

Cooking technology:

Steam the pumpkin slices with onions and carrots. Let them cool down and pass through a blender.
Put the mass in a saucepan, pour in vegetable oil. Salt and pepper.
Boil until thick caviar, add herbs and spices to taste.
This recipe is not only the easiest, but also dietary. If caviar is put in a jar, it can be stored in the refrigerator for several days. Ideal for low-calorie sandwiches with toast, herbs.

Cooking in a multicooker

A slow cooker for modern hostesses has become a lifesaver, cooking caviar in it is a pleasure!

Required products:

pumpkin - 1 kg;
2 onions;
3 tomatoes;
hot pepper to taste;
vegetable oil 25 ml;
salt, spices, herbs.

Cooking technology:

Peel and chop all vegetables. Turn on the “Extinguishing” multicooker mode. Pour in vegetable oil.
Place all vegetables in a multicooker bowl, add salt, spices, herbs. Close the lid, cook until the stewing function is completed. During this time, the vegetables soften, saturated with salt and spices.
Next, knead the contents to the state of caviar or beat with a blender. Let it brew, put in another bowl and cool.

Spicy recipe with tomato paste

If you add bitter capsicum, following any of the proposed recipes, you can cook spicy caviar from a pumpkin. The more pepper, the brighter the taste.
Tomato paste is not always added to caviar, but it gives a special taste and gives a beautiful color. Tomato paste can be substituted for tomatoes in a recipe, and vice versa.
Spicy caviar with tomato paste can be prepared for the winter; these ingredients do not affect the quality of preservation. Such caviar can be stored all winter, in the basement.

Pumpkin caviar for the winter through a meat grinder

Required products:

pumpkin - 2.5 kg;
3 onions;
tomato paste - 2 tbsp. l;
vegetable oil - 150 ml;
sugar - 2 tbsp. l;
salt 1.5 tsp;
vinegar 9% - 90 ml;
spices, provencal herbs.

Cooking technology:

Peel and cut all the vegetables, pass them through a meat grinder.
Heat the oil in a cauldron, add spices there, provencal grass and minced vegetables. Stir, reduce heat to medium. Cover with a lid and simmer for half an hour.
If the caviar sticks to the bottom of the cauldron, add more oil and stir more often.
When the mass is reduced by half, put tomato paste, salt, sugar.
5 minutes before readiness, pour in the vinegar, simmer a little more. Pour into sterilized jars and seal immediately.
Cover the jars with a blanket, leave to cool completely, then send for storage in a cool place.

You can add any ingredients to the pumpkin, this vegetable absorbs the taste like a sponge. Caviar according to this recipe will taste like eggplant. It is prepared in any of the proposed ways.
Vegetables can be blanched or chopped raw. Add fried onions and carrots.
Vegetable caviar is cooked in vegetable (olive) oil. It can be stewed, boiled, steamed, in a slow cooker or fried in a cauldron.
Before putting eggplants in caviar, it is better to clean them. If they are bitter soak in salt.

Natural pumpkin caviar for the winter has the properties to saturate the body with useful components. Its most important merit lies in original taste. Soft, light and pleasant pumpkin caviar - favourite dish many Russians. Try to cook it at home, and you will no longer be able to eat store-bought counterparts. This pumpkin delicacy is incredibly delicious - it really melts in your mouth!

Dish type: winter preparation.
Dish subtype: pumpkin caviar.
The weight ready meal: 4 kg.
Cooking time:
Calories: 82.5 kcal

Ingredients for making pumpkin caviar for the winter

Pumpkin - 2 kg.
Zucchini - 1 kg.
Onion - 0.5 kg.
Sunflower oil - 100 ml.
Mayonnaise - 250 g.
Bay leaf - 2 pcs.
Tomato paste - 250 g.
Salt - 1 tbsp. l.
Sugar - to taste.
Pepper - 0.5 tsp
Vinegar - 2 tbsp. l.

Pumpkin caviar for the winter with mayonnaise: a simple recipe

Pumpkin caviar for the winter: a recipe for professionals

Type of dish: winter preparation.
Dish subtype: pumpkin caviar.
Number of servings per outlet: 40.
Weight of the finished dish: 4 kg.
Cooking time: 3.5 hours.
National cuisine to which the dish belongs: Russian.

Ingredients

Pumpkin - 2 kg.
Zucchini - 1 kg.
Onion - 0.5 kg.
Carrots - 200 g.
Sunflower oil - 100 ml.
Mayonnaise - 250 g.
Tomatoes - 250 g.
Salt - 1 tbsp. l.
Sugar - to taste.
Pepper - 0.5 tsp
Vinegar - 2 tbsp. l.

Cooking method

To prepare caviar special recipe you will have to pre-fry the vegetables. Zucchini, pumpkin, onions and carrots should be cut into pieces and put in a preheated pan. When they turn golden, remove the container from the heat. The more oil you use when passivating, the higher it will be. energy value caviar. However, the abundance of sunflower pomace makes ready-made pumpkin caviar a very nutritious and appetizing dish. Process the vegetables with a blender until a porridge-like mass is obtained. Scald the tomatoes with boiling water and remove the skin from them. Then their flesh must be mashed with a fork. Enter the tomatoes into the vegetable mass, add the remaining ingredients and put on fire. The product is stewed on low heat for 1.5 hours. Then it is removed from the stove and poured into prepared jars. Remember to turn them upside down and cover with a warm cloth. When the contents of the jars have cooled, transfer them to a place for storing home preservation.

Pumpkin caviar recipe for the winter in a slow cooker

Type of dish: winter preparation.
Dish subtype: pumpkin caviar.
Number of servings per outlet: 15.
Weight of the finished dish: 1.5 kg.
National cuisine to which the dish belongs: Russian.

Ingredients

Pumpkin - 0.8 kg.
Onion - 1 pc.
Bulgarian red pepper - 1 pc.
Tomato paste - 50 g.
Vegetable oil - 40 g.
Garlic - 3 cloves.
Tomato paste - 50 g.
Spices - to taste.
Salt - to taste.
Sugar - to taste.
Vinegar - 30 ml.

Cooking method

To prepare pumpkin caviar according to this recipe, cut the peeled pumpkin pulp small cubes. Also chop onion. Pour vegetable oil into the bowl of the multicooker and put the onion. Turn on the "Frying" program and wait until the pieces become transparent and soft. bell pepper also chop into strips and combine with onions. Fry the vegetables together for 5 minutes. Then add the pumpkin to the vegetable mass. Cover and simmer for half an hour. After this time, add ketchup, tomato paste, spices and salt. Simmer food for another 10 minutes. Then process the dish with a blender to a puree consistency. Add chopped garlic and vinegar to it, mix and pour into jars. It will not be superfluous if you add mint leaves to the pumpkin caviar. The dish will get very interesting taste and will be amazingly fresh.

Pumpkin caviar for the winter through a meat grinder

Type of dish: winter preparation.
Dish subtype: pumpkin caviar.
Number of servings per outlet: 30.
Weight of the finished dish: 3 kg.
Cooking time: 1.5 hours.
National cuisine to which the dish belongs: Russian.

Ingredients

Pumpkin - 1.5 kg.
Bulgarian pepper - 1 pc.
Garlic - 5 cloves.
Root celery - 1 pc.
Apple - 1 pc.
Sunflower oil - 15 g.
Sugar - 15 g.
Carrots - 3 pcs.
Onion - 3 pcs.
Tomatoes - 7 pcs. medium size.
Salt - to taste.

Cooking method

Wash and clean all vegetables. Chop the pumpkin into small pieces as thick as a finger. Cut the tomatoes in half, and the bell pepper in strips. Cut celery and carrots into pieces half the size of pumpkin. Chop onion and garlic. Apples can be cut into slices. Spread the vegetables in a deep baking sheet and shake. Put them in an oven preheated to 200 degrees. The mass should be baked for 45 minutes. Do not forget to periodically remove the baking sheet and mix the vegetables. When everything is ready, add salt and spices. Thoroughly mix the products and let them cool. Then twist them in a meat grinder, add vinegar and serve. If you want to keep pumpkin caviar until spring, boil it and put it hot in sterilized jars. You can serve caviar as a separate dish as an appetizer or as an addition to hot dishes. It pairs deliciously with potatoes, cereals and pasta. You will not be able to eat meat without pumpkin caviar. Also, the product is used as a filling for pies and other pastries.

High yields on pumpkin farms make it possible to make appetizing and beautiful preparations from this unassuming vegetable. The usual types of zucchini and eggplant dishes began to lose their positions and give way in popularity, for example, such a useful and the most delicious preservation like caviar made from pumpkin for the winter.

The main ingredient of caviar is pumpkin, a vitamin vegetable that can be easily prepared at home for the winter. At the beginning of the process, the pumpkin is properly prepared - cleaned of hard peel, seeds and hard fibers. Pumpkin pulp is crushed into pieces or processed using a grater.

Additional ingredients for future caviar, in the form of onions, garlic, carrots, are washed, chopped and, together with pumpkin, stewed in a cauldron. According to the specifics of a particular recipe, spices are added to the above vegetables, sweet pepper, zucchini, eggplant and tomatoes.

For more piquancy, pumpkin with vegetables is baked in the oven. And when the vegetables acquire the necessary softness, they are salted and the necessary spices are added. If the recipes do not include tomatoes in the caviar, they are replaced with tomato paste or sauce.

On final stage making caviar from pumpkin for the winter vegetable stew processed into puree using a pusher or blender, laid out in already sterilized jars and rolled up.

Choosing and Preparing Pumpkins

Naturally, in the first place, vegetables are used to prepare pumpkin caviar, which, for a number of reasons, cannot be stored for a long time. For example, a pumpkin with a damaged broken off tail or marked with skin defects. For the quality of caviar, it is necessary that the fruit from which the winter harvest will be prepared is still ripe and whole.

Important! Most suitable fruit for harvesting caviar for the winter is the so-called butternut squash- a vitamin vegetable of a cylindrical shape with orange pulp.

How to cook pumpkin caviar at home

You can cook pumpkin caviar both on an open fire - in a cauldron, and in an oven, slow cooker, in a frying pan or in a microwave oven.

According to the rules, vegetables for preserving caviar are seasoned with herbs, garlic, stewed and baked in the oven. Similar caviar recipes are suitable for cooking winter preparations right at home, and the lack of vinegar in some of them will make this vegetable delicacy dietary option cold appetizer.

Classic recipe

The blanks that, first of all, you need to pay attention to are the classic recipe for vegetable caviar called “Lick your fingers”, which is prepared simply and incredibly quickly.

Ingredients:

pumpkin - 800 grams;
garlic - 1 tooth;
salt, spices - to taste;
tomato paste - a glass;
pepper (sweet) - 100 grams.

Cooking method: it is necessary to start the process of preserving the simplest pumpkin caviar for the winter by roasting chopped garlic, chopped bell pepper and finely chopped onion in a brazier. To the blanks made in this way, you need to add the pumpkin cut into pieces and fry it on a heated burner for another couple of minutes. Then continue to stew vegetables under a closed lid, but on reduced heat.

After half an hour, it is necessary to add tomato paste, salt, spices to the vegetable components and let the mass boil for a few more minutes. After pumpkin caviar for the winter, you need to put it in jars and close it under the lids.

with curry

Fans of oriental spices will definitely like this curry caviar recipe.

Ingredients:

pumpkin - 1 kilogram;
carrot - 500 grams;
onion - 4 pieces;
vinegar (9) - 1 large spoon;
salt, black pepper - for an amateur;
curry - 15 grams;
oil (lean).

Method of preparation: it is necessary to remove the peel from the fruit and clean the pumpkin from seeds. Then cut the pulp into small pieces, transfer it to a cauldron, pour over water and put on fire, stew under the lid.

After that, you need to chop the onion, grate the carrot and put the contents in a frying pan with heated oil. Simmer vegetables over low heat until softened.

Combine onions and carrots with pumpkin, and then salt, pepper, season the vegetables necessary quantity curry and simmer for another 30 minutes under the lid. After the vegetable mass must be brought to a puree state with a blender.

Once again, put all the ingredients in a bowl on fire and, when they boil, season with vinegar. Ready caviar should be laid out in glass containers and rolled up under the lids.

With zucchini and mayonnaise

Ingredients:

pumpkin - 2.5 kilograms;
zucchini - 1 kilogram;
onion - 500 grams;
tomato paste - 1 cup;
oil (vegetable origin) - ¾ cup;
mayonnaise - ¾ cup;
salt, pepper, sugar - to taste;
Bay leaf.

Cooking method: pumpkin and zucchini must be processed in a meat grinder. Chop the onion and add to the previously prepared vegetable mass, put tomato paste, oil and mayonnaise there. Mix all the ingredients thoroughly, transfer to a container with a thick bottom and put on fire. The cooking time is squash caviar with pumpkin and mayonnaise is 1 hour.

After that, spices and granulated sugar must be added to the vegetable mass. Stew caviar on fire for another hour. A few minutes before being ready vegetable puree you need to add a bay leaf, remove the caviar from the fire and put it in jars.

In the oven with thyme

Ingredients:

thyme - 10 grams;
pumpkin pulp - 1.5 kilograms;
onion - 2 pieces;
pepper (sweet) - 2 pieces;
tomatoes - 3 pieces;
celery - 2 tablespoons;
garlic - 4 cloves;
pepper (black) - to taste;
salt - for an amateur;
oil (olive) - ¾ cup.

Method of preparation: the pumpkin must be washed, peeled and cleaned from the seeds. Cut pumpkin pulp into small pieces. Peel the onion and chop into half rings. Wash the bell pepper, remove the seeds and stalks, and then cut into strips. Chop the tomatoes and celery with a kitchen knife.

All vegetable preparation it is necessary to spread evenly on a baking sheet lined with foil in advance, pepper, salt, season with thyme and sprinkle with oil on top.

Put the prepared vegetable mass in an oven preheated to 200 degrees for ¾ hours. After the prepared vegetables must be transferred from the baking sheet to a cup and chopped with a blender. Distribute the finished caviar in sterile jars and roll up.

In a slow cooker

Ingredients:

pumpkin pulp - 800 grams;
bell pepper- 1 piece;
bulb;
garlic - 3 cloves;
tomato paste and ketchup - 50 grams each;
oil (lean);
salt, seasonings - to taste.

Cooking method: pre-processed pumpkin should be chopped into small cubes. Chop the peeled onion into small pieces. Pour vegetable oil into the multicooker bowl and, putting the onion in it, set the “Frying” program. To the onion fried to a transparent state, add the bell pepper, chopped into strips, and continue cooking vegetables on the same program for at least 5 minutes more.

After the specified time, it is necessary to add pumpkin pulp to the vegetables and cook the ingredients, but already in the “Stew” mode, for another 30 minutes. After the vegetable mass, you need to season with tomato, ketchup, salt and spices and leave to stew for another 10 minutes until cooked.

At the end of the process, the vegetables must be chopped to a homogeneous mass with the addition of chopped garlic with a blender. Arrange the finished caviar in jars and roll up under the lids.

Through a meat grinder with an apple

Ingredients:

pumpkin - 500 grams;
tomatoes - 500 grams;
carrots - 3 pieces;
onions - 3 pieces;
apples - 2 fruits;
pepper (sweet) - 1 pod;
garlic - 50 grams;
butter;
vinegar;
sugar, salt - to taste;
celery root - 50 grams.

Method of preparation: apples and vegetables are peeled and cut into cubes. Washed tomatoes are cut into slices. Onions, celery, garlic are minced.

Vegetables are laid out on a baking sheet, which is placed in an oven heated to 200 degrees.

After softening the vegetables, they are salted, mixed and cooled. The finished components are processed in a meat grinder and laid out in a saucepan. Vinegar is added to the vegetable puree, and the caviar is put on fire until it boils.

After the finished caviar is packaged in jars and preserved.

Pumpkin is a versatile vegetable. From it they prepare delicious and most variety of dishes. It is served hot and cold, as soups, snacks, nectars, purees, desserts and as an independent option. You can decorate any table with this vegetable, it is useful to eat caviar from pumpkin or watermelon, salads and drink freshly squeezed juices.

Medicinal and beneficial properties of pumpkin

Pumpkin is widely used in cosmetology and medicine. In the old days, people called the vegetable "people's first aid kit." In the modern world, it is used for the prevention and treatment of many diseases, as it has a large amount of vitamins, minerals and other beneficial substances.

Medicinal properties of the vegetable:

Pumpkin slows down the aging process, and therefore it is used in cosmetology. Based on it, they prepare cosmetic masks, creams and lotions, and traditional medicine balms, tinctures, ointments and lappings are made from it.

Classic Cooking Recipes

From this golden vegetable you can cook a lot of dishes. Pumpkin caviar is especially delicious, and its recipes are very simple. Such a dish can be prepared quite quickly using a meat grinder, blender, grater or sieve.

Caviar with bell pepper

First you need to prepare all the ingredients and utensils (sterilize jars and lids, wash and cut vegetables for convenience). You can make pumpkin caviar for the winter through a meat grinder - this is the best way.

Products that will be required:

pumpkin;
bell pepper;
carrot;
vegetable (preferably olive) oil;
herbs, salt and spices.

Vegetable oil is poured into a deep container and the mixture is spread for further stewing. You need to cook it on low heat for 10 minutes. Such caviar, after it has cooled, should be served immediately to the table. When hot, you can pour into jars, pour oil on top, cork and put away for the winter.

With citric acid and olives

This method does not require heat treatment. If in the future it is planned to store it long time, in which case you need to use sterilized glass jars and covers.

For this dish you will need the following products:

Peel the pumpkin, remove the fibrous core and seeds from it, cut into pieces. Grind berries, lemon with peel, olives and herbs, horseradish leaves and roots in a blender. Pass the pumpkin through a meat grinder. Mix all the ingredients, add salt, sugar, spices and vegetable oil. Arrange the caviar in jars and close them tightly.

This dish will be ready in 7 days. It must be stored in a cool place. You can use acid instead of lemons. But in this case, when serving, it is advisable to sprinkle with lemon juice.

The caviar turns out to be tender and original, not very spicy and with a certain sour note, with the taste of olives. It has bright and sunny colors. For decoration, fresh herbs, whole olives, lemon slices and cranberries are used.

Note to the owner

Pumpkin is distinguished by its universal properties. To keep it in its entirety, you need to be able to properly process this vegetable.

Pumpkin caviar can be served for breakfast or as an appetizer during celebrations. It goes well with many dishes and looks great in an individual setting. Due to the bright colors, this vegetable can decorate any table and cheer you up.