We suggest preparing homemade vegetable caviar. You can’t imagine how tasty and satisfying it is, especially when you prepare a sandwich with crispy, aromatic bread. Each housewife has her own subtleties and secrets of cooking. We will try to explain and show our version in detail. We hope delicious recipe will find its admirers.
Ingredients
- Eggplant - 535 g class="ingredient">Zucchini - 425 g
- Tomatoes - 400 g
- Sweet pepper - 310 g
- Onions - 270 g
- Garlic - 25 g
- Carrots - 150 g
- Sunflower oil- taste
- Salt - to taste
- Ground black pepper- taste
Information
SnackServings - 8
Cooking time - 1 hour 0 minutes
Prepare the eggplants as they require special handling. Rinse thoroughly from dirt and dust, peel off the skin. Cut into small cubes. Place in a deep container, sprinkle with salt and leave for 30 minutes. Then place in a colander and rinse well. In this way we will remove the bitterness characteristic of this vegetable.
Peel the onion and cut into half rings. Pour sunflower oil into a frying pan and heat it up. Fry the onion until soft.
Wash and peel the carrots, grate them on a coarse grater or cut them into small cubes. Add to the fried onions. Stir. Fry for 5-7 minutes over low heat.
Add prepared eggplants. Stir. Reduce heat and simmer for 5-10 minutes. If there is little liquid in the pan, add some hot water.
While the eggplants are stewing, prepare the zucchini. Wash, dry, cut into cubes. If the squash is mature, remove the core and seeds. Add to eggplant. Stir. Simmer for 5-10 minutes.
Wash the tomatoes and Bell pepper. Cut the pepper into small strips, cut the tomatoes into four slices. You can remove the skins of the tomatoes. Add vegetables to the pan. Stir. Cover with a lid. Simmer until all ingredients are ready. The vegetables should become soft.
Peel the garlic, cut into thin rings, add to the stewed vegetables. Stir and simmer for about 10 minutes. Season with salt and ground black pepper.
Vegetable caviar ready. Delicious warm or cold. Goes well with porridges mashed potatoes and with fresh bread. Caviar can be eaten in pieces or crushed in a blender.
Bon appetit!
From eggplant, tomato, zucchini and pepper
We would like to offer you very tasty, healthy caviar from vegetables, the preparation of which will take very little time.
Ingredients
- Eggplant - 1 pc.
- Young zucchini - 1 pc.
- Bulgarian pepper- 1 PC.
- Tomato - 1 pc.
- Onions - 1 pc.
- Garlic - 3 cloves
- Vegetable oil- 3 tbsp.
- Salt - to taste
- Pepper - to taste
Information
SnackServings - 3
Cooking time - 1 hour
Line a baking dish with foil. Wash the vegetables, dry them, cut the peppers and remove the seeds, peel the garlic and onions. Cut all vegetables into large pieces, place on foil, lightly salt and pepper, sprinkle with vegetable oil. Cover with foil and place in an oven preheated to 190 degrees for 1 hour.
Cool the prepared vegetables slightly and remove the skin from the eggplants.
Transfer to a salad bowl and puree using a blender.
Bon appetit!
Vegetable caviar in 30 minutes!
Vegetable caviar - very tasty and healthy summer dish. To prepare this caviar, only eggplants are heat-treated; other vegetables are used fresh.
Ingredients
- Eggplants - 4 pcs.
- Tomatoes - 4 pcs.
- Sweet pepper - 1 pc.
- Onion - 1 pc.
- Greens - 1 bunch
- Salt - to taste
- Black ground pepper - taste
- Sunflower oil- taste
Information
SnackServings - 3
Cooking time - 30 min
Ukrainian food
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We continue the topic of preparing vegetables for the winter. In this article you will find unusual recipes caviar from vegetables. Vegetable caviar is prepared from different vegetables. Caviar can be from vegetable mixture or from one vegetable. For example, from zucchini or beets. How to cook vegetable caviar read on.
Vegetable caviar: how to cook / Vegetable caviar recipes
Recipe Eggplant caviar in Greek
Ingredients:
- 1 kg tomatoes
- 3 kg eggplant
- 0.5 kg bell pepper
- 1 kg onions
- 0.5 l vegetable oil
- 1 bunch of greens
- 100 gr. salt (or a little less)
- 1 tsp. Sahara
- 0.5 tsp. ground black pepper
- 10 pieces. 0.5 l cans
Cooking method:
- Wash and chop the greens.
- Cut the eggplants into slices and blanch in boiling water for 10-15 minutes.
- bell pepper remove seeds and cut into strips.
- Blanch the pepper in boiling water for 3-5 minutes.
- Onion peel and cut into half rings.
- Fry eggplants and onions on vegetable oil.
- Cut the tomatoes into slices.
- Pass eggplants, bell peppers, onions, and greenery.
- transfer everything to enamel pan, add sugar and salt.
- Simmer the caviar for 20 minutes over low heat.
- At the end of cooking, season with pepper.
- Sterilize jars.
- Fill the jars with caviar and cover with lids.
- Sterilize the caviar for 40-45 minutes.
- Then roll up the jars with lids, cool and store.
Recipe for squash caviar
Ingredients:
- 1.2 squash
- 3 pcs. onions
- 4 tbsp. l. tomato paste
- 3 tbsp. l. vegetable oil
- 1 tsp. 3% vinegar
- pepper
Cooking method:
- Wash the squash and cut into slices.
- Place the squash on a baking sheet and bake in a hot oven.
- Then cool the squash and pass through a meat grinder along with the onions.
- Add tomato paste.
- Simmer the caviar for 10-15 minutes.
- At the end add add salt and pepper to taste, pour in vinegar.
- Cool the caviar and serve. Keep refrigerated.
Recipe: Tomato caviar
Ingredients:
- 2.5 kg tomatoes
- 0.5 kg apples
- 0.5 kg onions
- 0.5 kg carrots
- 0.5 kg bell pepper
- 1 tbsp. vegetable oil
- 5 tooth garlic
Cooking method:
- Wash, peel and mince the vegetables along with the garlic.
- For homogeneity, beat with a blender.
- Transfer the mixture into a saucepan.
- Add salt and oil.
- T suture the calf for about 30 minutes.
- Sterilize jars.
- Place the caviar in hot jars and roll up immediately.
- Cool the jars under a towel. Store in a cool place.
Recipe Ryazan style onion caviar
Ingredients:
- 0.5 kg onions
- 2 tomatoes
- 5 tbsp. l. vegetable oil
- pepper
- parsley
Cooking method:
- Wash the tomatoes and cut into cubes.
- And grind the tomatoes in a blender into a homogeneous puree.
- Peel the onion and finely chop.
- Fry the onion in vegetable oil until golden brown.
- Pour in tomato puree to the bow.
- Season the caviar with salt and pepper to taste.
- Simmer for about 10 minutes.
- Cool the caviar and serve with herbs.
Recipe Caviar from red Bulgarian pepper
Ingredients:
- 2.5 kg bell pepper (red)
- 1 parsley root
- 1 celery root
- 0.5 tbsp. vegetable oil
- carrot
- 2 pcs. onions
- 2 tomatoes
- 1 tsp ground black pepper
Cooking method:
- Peppers wash and bake in the oven.
- Then wrap them in a bag for a few minutes.
- Peel the peppers and remove the seeds.
- Pass the peppers through a meat grinder.
- Grate carrots and aromatic roots.
- Fry the roots with carrots in vegetable oil until half cooked.
- Peel the onion, cut into strips and fry separately until golden brown.
- Wash the tomatoes and grate them coarse grater.
- Boil the resulting tomato mass.
- Connect with All prepared ingredients are in the pan.
- Season the caviar with salt and pepper.
- Simmer the mixture for 10 minutes.
- Sterilize the jars and fill them with hot caviar.
- Sterilize 0.5 liter jars for 30 minutes, and 1 liter jars for 40 minutes.
- Roll up the jars with lids and wrap them until they cool completely.
- Store caviar in a cool place.
Video recipe " Jewish squash caviar"
Have fun cooking and be healthy!
Always yours Alena Tereshina.
Vegetable caviar, especially from zucchini - a dish loved by many generations. Unusual taste freshly prepared or canned squash caviar Everyone likes it: both children and adults. There are a lot of recipes for vegetable caviar and every housewife has her own. special recipe passed down from generation to generation. Vegetable caviar, recipe which is presented below, will delight the whole family with its attractive taste and satiate the body essential vitamins and micro- and macroelements.
How to prepare vegetable caviar from zucchini and eggplant?
To prepare this delicious homemade food you will need to prepare:3 zucchini;
3 eggplants;
One onion;
Two carrots;
Two tomatoes;
One pepper;
A little vegetable oil for frying;
70 gr. tomato paste;
Salt - to taste.
The process of preparing vegetable caviar begins with preparing vegetables, which are washed and peeled. Next, the algorithm of actions is as follows:
1. Zucchini is cut into cubes.
3. The onion should be finely chopped, the carrots coarsely grated, and the pepper cut into cubes.
4. Tomatoes are finely grated or finely chopped.
5. Now you can start preparing the frying by preheating the frying pan to the desired temperature and pouring vegetable oil onto it.
6. and onions are fried in a frying pan for several minutes. Then chopped pepper is added to them.
7. After frying the vegetables until fully cooked, they should be transferred to another container or taken another frying pan.
8. Now you should start frying the eggplants. They are fried for about seven minutes at maximum heat, then zucchini is added to them. When frying, each layer of vegetables placed in a frying pan is salted.
9. At the end of frying the vegetables, you need to add chopped tomatoes, and after a few minutes, place the onion-carrot frying in the frying pan.
10. Tomato paste is added at the very end, mixed with the cooked ingredients of the dish, which should be salted again.
The dish is served in the form vegetable caviar from zucchini and eggplant with Borodino bread. Caviar will look even more appetizing if sprinkled with chopped herbs.
Even easier and faster to prepare vegetable caviar in a slow cooker. If you have not yet learned all the delights of this irreplaceable kitchen assistant, it’s time to buy it and make sure of the veracity of the laudatory reviews written by other housewives who have already appreciated the merits of the multicooker.
To prepare vegetable caviar in a slow cooker, you need to prepare the following ingredients:
2 zucchini;
One onion;
One carrot;
One bell pepper;
5 tablespoons of vegetable oil for frying;
Two tablespoons of tomato paste;
Greens (parsley, dill) - to taste;
Salt - to taste, but usually two teaspoons.
The process of preparing squash caviar in a slow cooker looks like this:
1.First you need to prepare the vegetables. Zucchini is washed under running water and peeled. They are cored (the seeds are removed). Carrots and onions need to be peeled, washed and dried. bell pepper It is also washed, its stalk and seeds are removed. All vegetables are cut into small cubes or even simpler: grated on a coarse grater.
2. Now the electrical appliance needs to be set to the “Frying” program for one hour. Pour sunflower oil into the bowl of the kitchen appliance and place the prepared vegetables in it after heating. Don't pour too much oil: this is not a frying pan, but excess fat, as is known, does not benefit the body.
3. The vegetable mass must be salted and mixed thoroughly at the beginning of the frying process. It is salt that helps the vegetables begin to release juice and stew in it.
4. After 20 minutes of frying, you need to add tomato paste to the vegetable mass, stir the future dish well and continue cooking the caviar.
5. A sound signal will notify you when the dish is ready. Now you can put the caviar on a beautiful plate, sprinkle with herbs and, after cooling a little, start tasting.
Important clarification! To prepare vegetable caviar for this recipe, you need to take large zucchini. If you only have small, young vegetables, you should take more than two of them. It is not necessary to remove the peels and seeds from freshly ripened vegetables: they will not spoil the taste of the dish and will be invisible. Fans of spicy and piquant things can diversify the recipe by adding garlic, capsicum or ground pepper and spicy herbs such as cilantro when cooking.
If you love the taste of store-bought squash caviar, which everyone remembers from childhood, you can transfer the hot, ready-made vegetable mass from the multicooker bowl into a blender and thoroughly grind it to a puree.
The multicooker dish can be eaten on the same day, or you can prepare vegetable caviar for the winter. To do this, you need to add vinegar to the food and place the hot vegetables in sterilized jars, rolling them up or screwing them on with lids.
If you're worried that caviar with added vegetable oil can damage your figure, then you should know that nutritionists are very favorable towards vegetable dishes. Vegetable caviar, the calorie content of which when stewed, fried or canned is very low, will bring nothing but benefits to the body. For example, eggplant caviar, with its low calorie content, retains most of the nutrients in its finished form. Eggplants reduce cholesterol in the blood and help normalize water-salt and lipid metabolism, which is so important for any diet.
Vegetable beetroot caviar
But if you urgently need to lose weight, by a certain date, for example, and you are afraid of not having time, we can advise you to prepare vegetable caviar from beets. Beets are known for their low calorie content (about 40 Kcal per 100 g), and beetroot dishes famous pleasant taste. The vegetable is especially useful for weight loss and dieting, since the fiber contained in beets helps to naturally cleanse the body.
It is interesting that during heat treatment, even for a long time, beets do not lose their the most useful properties, which are difficult to list due to the length of the list. For expectant mothers, the vegetable will help saturate the body with folic acid and red blood cells during anemia. And for hypertensive patients and people suffering from atherosclerosis, it will help saturate the body with magnesium.
The usefulness, low-calorie and availability of beets allow you to get creative in the kitchen and cook a lot delicious dishes. Beetroot caviar is prepared according to the same principle as any vegetable caviar. But how to prepare preparations for the winter from vegetable caviar, especially beetroot?
You can marinate, pickle and ferment - there are many options. The most popular are various marinades, vegetable caviar for the winter, from this vegetable. Such preparations are served both as a side dish and as an appetizer, and housewives often season soups with them.
So, how to cook vegetable caviar from beets (recipe with photos)? To prepare delicious savory preparation you will need to prepare:
500 gr. beets;
3 tablespoons sugar;
2 tablespoons vegetable margarine;
Half a lemon, namely: zest and juice;
Half a teaspoon of salt.
Cooking process beet caviar that's how it is:
The beets should first be boiled until tender. The vegetable takes a long time to cook, and you can find out the degree of readiness of the beets by piercing them with a toothpick from different sides. If the toothpick reaches the core of the vegetable without the slightest effort on your part, the beets are ready for further cooking.
Now the beets should be cooled, peeled and grated (preferably fine). Grated beets are placed in a multicooker bowl or pan, granulated sugar, butter, lemon zest and juice according to the recipe, and then the future dish is simmered over low heat for ten minutes.
You must remember to stir the beet mass constantly: it may stick to the bottom of the pan. In a slow cooker the situation is simpler: the vegetable mass will not stick to the bottom of the bowl, but just in case to improve the taste ready-made dish it can be stirred a little. The electrical appliance with grated beets in its bowl must be turned on to the “Stew” mode, setting the time to ten minutes.
At the end of the set time, the finished caviar is placed in sterilized jars and rolled up or twisted in the case of using jars with screw-on lids.
Beetroot snacks, healthy and tasty, will come in handy during the cold season. They can be added to salads, borscht and soups, spread on bread and even served with festive table as individual snacks. If you have never cooked beetroot, try it - the result is worth the time!
Caviar from baked peppers and eggplants.
Ingredients:
- 3.5 kg tomatoes
- 2.5 kg red bell pepper
- 1.5 kg eggplants
- 50 g salt
- 100 g sugar
- 50 ml vegetable oil
- ground black and hot peppers taste
Cooking method:
To prepare caviar from baked vegetables, you need to put eggplants and bell peppers in the oven and cook them until dark. Peel the cooled vegetables and cut into cubes. Rub the tomatoes through a sieve and bring to a boil. Place eggplants and bell peppers into the boiling tomato mass, add oil, simmer, stirring, for 30 minutes. Add salt, sugar, spices, simmer for another 10 minutes. Spread the caviar out baked vegetables into jars, roll them up and wrap them until cool.
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Caviar from bell pepper and roots.
Ingredients:
- 1 kg bell pepper
- 100 g tomatoes
- 50 g carrots
- 20-25 g parsley root
- 20-25 g celery root
- 100 g onions
- 50-70 ml vegetable oil
- 15 ml 9% vinegar
- sugar
- ground black pepper to taste
Cooking method:
Chop the tomatoes, heat over low heat for 7-10 minutes, then rub through a sieve. Bake the peppers in an oven preheated to 180°C until the skin darkens, then peel. Grate carrots, parsley root and celery. Finely chop the onion and fry in oil until soft. Add carrots and roots, simmer for several minutes. Grind the stewed vegetables and baked peppers using a meat grinder or blender. Place the pureed tomatoes in a saucepan and bring to a boil. Add chopped vegetables, salt, sugar, ground pepper, simmer over low heat for 20-30 minutes. Pour in vinegar, stir and remove from heat. Place hot caviar from baked vegetables into sterilized jars, roll up and wrap until cool.
Assorted caviar with apples.
Ingredients:
- 2.5 kg tomatoes
- 500 g bell pepper
- 500 g carrots
- 500 g sour apples
- 500 g onions
- 50 g garlic
- 150 ml vegetable oil
- salt and sugar to taste
Cooking method:
To prepare vegetable caviar for the winter, you need to pass peeled vegetables and apples through a meat grinder. Bring the mixture to a boil, simmer for 15 minutes. Then add butter, salt, sugar, simmer over low heat for another 2 hours. Add chopped garlic, simmer for 15 minutes, remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.
Assorted caviar with white roots.
Ingredients:
- 2.5 kg tomatoes
- 1.5 kg bell pepper
- 500 g carrots
- 150 g parsley root
- 150 g celery root
- 500 g onions
- 100 g garlic
- 100 ml vegetable oil
- 50 g salt
- 100 g sugar
Cooking method:
Pass all the vegetables through a meat grinder, place in a stewing container, add oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Place hot caviar from vegetables into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg pumpkin
- 1 kg tomatoes
- 500 g bell pepper
- 250 g carrots
- 250 g apples
- 150 g garlic
- 25 g fresh hot pepper
- 200 ml vegetable oil
- 50-75 ml 9% vinegar
- 50-75 g salt
- 50-75 g sugar
- 2-3 bay leaves
- ground black pepper to taste
Cooking method:
Peel all vegetables and apples, remove the skins of tomatoes. Pass all prepared products for vegetable caviar through a meat grinder or grind in a blender. Add oil to the mixture, bring the mixture to a boil, and simmer for 30-40 minutes. Add spices, salt and sugar, simmer for 10 minutes. Pour in vinegar, stir and remove from heat. Place the hot mass into sterilized jars, roll up and wrap until cool.
Ingredients:
- 700 g red bell pepper
- 300 g fresh hot pepper
- 500 g tomatoes
- 150 g onions
- 25 g garlic
- 50 ml vegetable oil
- 50 g salt
- 100 g sugar
- 15 ml 9% vinegar
Cooking method:
Remove the seeds from the pepper. Pass the vegetables through a meat grinder or chop using a blender. Add butter, salt, sugar, simmer, stirring constantly, for 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, with virtually no liquid. Place hot vegetable caviar prepared for the winter into sterilized jars, roll up and wrap until cool.
Ingredients:
- 2 kg tomatoes
- 2 kg apples
- 500 g celery root
- 500 g onions
- 150 g sugar
- 60 g salt
- ground cinnamon
- cloves and ground black pepper to taste
Cooking method:
To prepare caviar from vegetables and fruits for the winter, tomatoes, peeled apples, onions and celery root need to be chopped using a blender or meat grinder. Place in a saucepan, simmer for 10-15 minutes. Add sugar, salt, spices, simmer for another 5-10 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
Look at the selection of photos for vegetable caviar recipes presented on this page:
Bell pepper caviar with pumpkin.
Ingredients:
- 700 g bell pepper
- 100 g pumpkin
- 100 g tomatoes
- 100 g onions
- 50 ml vegetable oil
- 10 ml lemon juice
- ground black pepper to taste
Cooking method:
To use this vegetable caviar recipe, you need to chop the bell pepper small cubes. Peel the pumpkin and grate the pulp. Peel the tomatoes and cut into slices. Finely chop the onion and fry in vegetable oil until soft. Add the rest of the vegetables, salt, pepper, simmer covered for 30-40 minutes, stirring from time to time. Pour in lemon juice, mix. Place the caviar in sterilized jars, roll up and wrap until cool.
Pumpkin caviar.
Ingredients:
- 1 kg pumpkin
- 500 g tomatoes
- 300 g bell pepper
- 300 g carrots
- 200 g onions
- 100 ml vegetable oil
- 140 ml 9% vinegar
- 30-40 g salt
- 50-60 g sugar
- spices to taste
Cooking method:
To prepare homemade caviar from vegetables for the winter, pumpkin pulp, onions, carrots and bell peppers need to be cut into cubes. Pass the tomatoes through a meat grinder or chop in a blender. Heat oil in a saucepan, fry onions and carrots until soft. Add pumpkin and bell pepper, stir, simmer for 7-10 minutes. Add chopped tomatoes, salt, sugar and spices, simmer for 30 minutes. Pour in vinegar, stir and remove from heat. Place the hot caviar into sterilized jars, roll them up and wrap them until they cool.
Ingredients:
- 1 kg bell pepper
- 400 g onions
- 60 ml vegetable oil
- 40 ml 9% vinegar
- 100-150 ml water
- sugar
- ground red and black pepper to taste
Cooking method:
Cut the bell pepper and onion into equal sized cubes. Place in a cauldron or other thick-walled container, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then put the delicious vegetable caviar into jars, roll it up and wrap it until it cools.
Ingredients:
- 1 kg bell pepper
- 500 g carrots
- 500 g tomatoes
- 100 g onions
- 50 g garlic
- 100 ml vegetable oil
- 30 g salt
Cooking method:
Finely chop all vegetables. Fry the onions, carrots, and peppers separately, transferring them to a saucepan. Lastly add chopped tomatoes and chopped garlic, add salt and simmer covered for 30 minutes. Spread hot homemade caviar from vegetables into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg bell pepper
- 50-70 g carrots
- 100 g onions
- 30 g parsley
- 30 g tomato paste
- 70 ml vegetable oil
- 10 ml 9% vinegar
- 10 g salt
- ground black pepper to taste
Cooking method:
Bake bell peppers in an oven preheated to 180°C for 20-30 minutes. Remove skin and seeds and chop. Finely chop the onion, grate the carrots, chop the greens. Fry onions and carrots in vegetable oil until golden brown. Add bell pepper, tomato paste, herbs, salt and pepper, simmer for 10-15 minutes. Pour in vinegar, stir and remove from heat. Place hot caviar into sterilized 0.5 liter jars and sterilize for 10-15 minutes. Then roll up the vegetable caviar prepared for the winter and wrap it until it cools.
Beet caviar.
Ingredients:
- 1 kg beets
- 400 g tomatoes
- 400 g carrots
- 200-250 g onions
- 30 g garlic
- 200 ml vegetable oil
- 30 ml vinegar
- salt and ground black pepper to taste
Cooking method:
To prepare caviar according to this recipe, the beets need to be boiled until tender and peeled. Peel the tomatoes. Pass all vegetables separately through a meat grinder. Heat oil in a saucepan and fry onion for 5-7 minutes. Add carrots and simmer for 10 minutes, stirring. Then add tomatoes, simmer for 10 minutes. Add beets, chopped garlic, add salt and pepper, bring the mixture to a boil, reduce heat and simmer for 10 minutes. Pour in vinegar, stir, remove from heat. Place the hot mass into jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.
Beetroot caviar with bell pepper.
Ingredients:
- 2 kg beets
- 1 kg bell pepper
- 1 kg tomatoes
- 1 kg onions
- 100 ml vegetable oil
- garlic
- ground hot pepper and salt to taste
Cooking method:
Grate the beets on a coarse grater. Cut the bell pepper into small cubes. Pass the tomatoes through a meat grinder. Finely chop the onion and fry in vegetable oil. Add bell pepper, fry for 5-7 minutes, stirring. Then add grated beets and tomato puree and simmer for 40 minutes. Add chopped garlic, salt, ground pepper, simmer for another 10 minutes. Place hot vegetable caviar from beets into jars, roll up and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 500 g beets
- 500 g bell pepper
- 500 g sour apples
- 500 g carrots
- 500 g onions
- 200 g garlic
- 1 pod of hot pepper
- 50 g parsley
- 30 -50 g salt
- 25 g sugar
- 100 ml vegetable oil
- ground black pepper to taste
Cooking method:
To use this recipe for beet caviar for the winter, tomatoes, beets, bell peppers, apples, carrots and onions must be minced. Add butter, sugar, salt to the vegetable mass, simmer over low heat, stirring, for 3 hours. Add chopped hot pepper, ground pepper, garlic and herbs, simmer for another 15 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg beets
- 500-600 g carrots
- 1 kg apples
- 50 g salt
- 150 ml vegetable oil
- 500 ml water
Cooking method:
To prepare such delicious vegetable caviar for the winter, the beets need to be boiled or baked until half cooked, then peeled. Remove the core from the apples. Grate all the products on a coarse grater, place in a saucepan, add vegetable oil, water and salt, simmer for 30 minutes over moderate heat under the lid. Stir regularly. Place hot caviar in sterilized jars, roll up, turn over and wrap until cool.
Beet caviar prepared according to the above recipes is shown in these photos:
Carrot caviar.
Ingredients:
- 2 kg carrots
- 1 kg bell pepper
- 1 kg onions
- 1 kg tomatoes
- 150 ml vegetable oil
- parsley and dill
- ground black pepper
- salt and sugar to taste
Cooking method:
For this recipe for caviar from vegetables, you need to chop the tomatoes, heat them under the lid for 7-10 minutes, then rub them through a sieve. Cut the onion into half rings, carrots and bell peppers into strips, chop the greens. Fry onions and carrots in vegetable oil until soft. Add bell pepper and fry for another 7-10 minutes. Add tomato puree, salt, sugar and spices, simmer until desired thickness. Add the greens, mix thoroughly, simmer for another 2 minutes. Place hot caviar into jars, roll up and wrap until cool.
Cucumber caviar (1 option).
Ingredients:
- 1 kg cucumbers
- 500 g tomatoes
- 100 g bell pepper
- 300 g carrots
- 200 g onions
- 100 ml vegetable oil
- 50 ml 9% vinegar
- sugar and salt to taste
Cooking method:
Before preparing such vegetable caviar, cucumbers, bell peppers and onions need to be cut into small cubes. Grate the carrots. Pass the tomatoes through a meat grinder. Fry cucumbers in vegetable oil. When the liquid has evaporated, add the onion and simmer for 10-15 minutes. Add carrots and bell pepper, simmer for 15 minutes. Then add tomato puree, add salt, sugar, cook until thick. Pour in vinegar, stir and remove from heat. Place boiling caviar in sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg cucumbers
- 500 g tomatoes
- 500 g bell pepper
- 500 g onions
- 100 g garlic
- 10 g fresh hot pepper
- 100 ml vegetable oil
- 60 ml 9% vinegar
- salt and sugar to taste
Cooking method:
Cut cucumbers, tomatoes, onions and bell peppers into small cubes. Chop the garlic and hot pepper. Combine all vegetables, add vegetable oil and vinegar, simmer for 10 minutes. Add salt, sugar, mix thoroughly and simmer for another 10 minutes. Vegetable caviar prepared according to this recipe for the winter should be placed in sterilized jars, rolled up and wrapped until it cools.
Ingredients:
- 1 kg bell pepper
- 200 g parsley or parsnip root
- 200 g onions
- 200 g tomatoes
- 200 g apples
- 100 ml vegetable oil
- salt to taste
Cooking method:
To prepare such vegetable caviar, the onion must be cut into half rings, the bell pepper and parsley root into strips, and the tomatoes into slices. Peel the apples and grate them. Fry the onion and parsley root in vegetable oil until soft. Add apples and tomatoes, simmer for 10 minutes. Then add bell pepper, salt, simmer for 40 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg bell pepper
- 400 g tomatoes
- 200 g carrots
- 200 g parsley root
- 200 g onions
- 150 ml vegetable oil
- spices to taste
Cooking method:
Finely chop the tomatoes, place in a saucepan, simmer covered until soft, then rub through a sieve. Cut the remaining vegetables into cubes. Fry onions, carrots and parsley root in oil. Add bell pepper, simmer for 5-7 minutes. Then add mashed tomatoes, salt, spices, simmer for 15-20 minutes. Place homemade vegetable caviar into jars and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up and wrap until cool.
Caviar can be not only squash or eggplant. If you combine these two vegetables, you get a very appetizing and delicious snack. The main thing is to follow the order of preparation, and we will now tell you how to do this and what ingredients are needed.
So, the whole process can be divided into three stages:
- Preparing vegetables.
- Frying and stewing ingredients.
- Recycling stewed vegetables and bringing the caviar to the desired consistency.
How many and what vegetables will you need?
For caviar you need to wash, peel and cut:
- two large carrots;
- three medium zucchini;
- two medium ones;
- three to four large onions;
- one small hot pepper.
Cut the onion into large cubes. Cut the carrots into two halves, and again divide each of them lengthwise into two parts. Next, we also cut it coarsely, into triangles. Peel the zucchini and eggplant (but without fanaticism), cut off the ends and cut into large cubes. But it’s better to chop the hot pepper finely, after selecting the seeds.
If you come across overripe zucchini with seeds, the latter must be cut out so as not to spoil them appearance caviar.
How and for how long to stew vegetables?
In order for our vegetables to be thoroughly fried, we need a cauldron and sunflower oil. There should be a lot of oil, at least 150 ml. It would be possible to immediately combine all the components and simmer, but then the caviar will not have such a unique aroma and taste. Pre-frying helps vegetables fully develop and give off their flavor.
If you want caviar to be less fatty and without a characteristic odor, it is better to use refined oil.
The order of preparation is as follows:
- First, throw the carrots and onions into the cauldron. Simmer them until a light golden hue appears.
- Add hot pepper to them. Fry for about five minutes, stirring.
- Add the zucchini and eggplant last. We close the lid so that they release the juice faster and the workpiece does not have time to burn at the bottom.
When the vegetables soften and settle, turn on the burner and leave our caviar to simmer for about 40-60 minutes, but without a lid. All this time, be sure to periodically stir the vegetables with a wooden spatula.
Caviar: final stage
So, the vegetables are ready, but for now they look more like a salad. All that remains is to bring them to the consistency of caviar and season. We take a blender, put the workpiece in it along with the yushka and grind until homogeneous mass. Pour it back into the cauldron and simmer a little more so that the excess juice evaporates. At the end, add salt to taste and pour in 2 tbsp. l. vinegar. Let it simmer for a couple of minutes and you can remove it from the heat and roll it up.
If caviar is not being prepared as a winter reserve, vinegar may not be added.
Video on how to make vegetable caviar
