Vegetable caviar is what this dish is called in Uzbekistan. Actually, I think it's a simple vegetable stew. It can be made only from zucchini or only from eggplants; you can add carrots to it if desired. In any case, this is a healthy vegetable dish that can be prepared very quickly and even preserved for the winter. I used to cover such caviar in large quantities. Eggplants can be peeled or cooked directly with it. Our eggplants are sweet and not bitter, so there is no need to soak them or pre-salt them.

Ingredients:

Wash all vegetables, peel and chop. Cut the onion into half rings and fry in a small amount of vegetable oil. About 10 minutes.

While the onion is frying, chop the remaining vegetables. Eggplants - cubes.

Fry the eggplants in vegetable oil separately.

Cut the zucchini the same way.

Add chopped zucchini to fried onions. Salt and sprinkle with different peppers. Fry for 5 minutes.

Cut the bell pepper into cubes and add to the zucchini and onions.

Cut the tomatoes into cubes and add to the vegetables. Our eggplants are fried separately.

Then it’s the eggplant’s turn. We add them last, at the end. Mix everything well. Taste for salt. If it is sour, add a little sugar.

The last chord is cutting the herbs and garlic. Add them to the caviar 2 minutes before the end of cooking.

Mix everything well and our caviar is ready.

Caviar can be a completely independent dish, or it can serve as a side dish for meat. It is also very tasty spread on bread. Bon appetit!

Features of the production of canned food "Vegetable caviar"

Caviar is prepared from fried and chopped vegetables (eggplant, zucchini, squash), fried root vegetables and onions with the addition of tomato paste or tomato puree, granulated sugar, salt, herbs, and spices.

To prepare caviar, hot fried eggplants, zucchini, squash, carrots, beets, white roots and onions (after draining off excess oil) are crushed on a grinder, resulting in a homogeneous, fairly grainy mass. For grinding, two grids are installed in the grinder: one with holes 10 mm in diameter, the other with holes 3.5 mm in diameter.

When making caviar from zucchini, fried together with the stalk, they are crushed only through a grinding machine with sieves, the holes of which have a diameter of 1.2 mm. It should be noted that the consistency of the product obtained by this method is more reminiscent of paste than caviar. Therefore, to obtain the best quality caviar, it is recommended to grind vegetables on a grinder.

When making onion caviar, part of the onion (20% of the total amount intended for preparing caviar) is cut into circles 3-5 mm thick and fried in steam-oil ovens until 50% visible frying. The remaining amount of onion (80%) is blanched in boiling water in its entirety for 3-5 minutes. The crushed mass of fried vegetables is mixed in accordance with the recipe (Table 49) with a pre-prepared mixture of tomato paste (puree), salt, granulated sugar, spices and herbs. When using essential oils instead of fresh herbs, the prepared mixture of essential and vegetable oils is added to the caviar along with salt and mixed thoroughly.

Table 49

Prepared vegetables and materials	Recipe, %
	"Squash Cavier"		"Eggplant caviar"			"Beet caviar"	"Onion caviar"
	with greens	with essential oils	with greens	with essential oils	Podolskaya	"Beet caviar"	"Onion caviar"
Fried zucchini or squash
Fried eggplants
Roasted beets
Fried carrots
Roasted white roots
Fried onions
Blanched onions
Fresh greens
Fresh chopped garlic
Granulated sugar
Table salt
A mixture of essential oils and salt
Ground black pepper
Ground allspice
Tomato puree 12%
Tomato paste 30%
Calcined vegetable oil
Acetic acid 80%

Mixing of the components included in vegetable caviar is carried out in minced meat mixing machines, or VNIIKOP-2 devices (Fig. 55) with a double-walled heating chamber are used as a mixer until the salt and sugar are completely dissolved and a homogeneous mass is obtained.

Rice. 55. Heater VNIIKOP-2: 1 - electric motor; 2 - lighting glass; 3 - loading fitting; 4 - apparatus; 5 - fitting for steam supply; 6 - stirrer; 7 - steam chamber; 8 - unloading fitting.

The device has a double-walled steam chamber and a cylindrical body with a conical lid. An anchor stirrer is placed inside the apparatus, driven by an electric motor through a gearbox. The heater collector is equipped with two fittings for supplying steam, a fitting for condensate removal, loading fittings, a fitting for unloading the product, fittings for removing vapors (or for creating a vacuum), compressed air, a vacuum pressure gauge and a safety valve. All parts of the device that come into contact with the product are made of stainless steel. The working volume of the apparatus, or the volume of the product at which the heating surface is completely covered with it, is 750-1000 liters. Steam is supplied at a pressure of up to 0.4 MPa into a double-walled heating chamber with a heating surface of 3.7 m2.

Caviar from zucchini and squash is also produced using a combined method. First, zucchini or squash, cut into circles or into pieces 25 mm thick, are fried in vegetable oil to 25% visible shrinkage. At the same time, zucchini absorbs up to 1.5% fat. Then the fried zucchini (squash) is crushed and boiled in vacuum apparatus with stirrers at a residual pressure of 12-19 kPa (620-670 mm Hg) to a dry matter content of 9% (according to a refractometer). Before submitting the crushed zucchini mass for boiling, vegetable oil heated to a temperature of 135° C is loaded into a vacuum apparatus in an amount of 6.8% to the crushed zucchini mass.

After boiling the squash mass, fried and chopped carrots, white roots, onions, as well as tomato paste, granulated sugar and salt are fed into the vacuum apparatus. Everything is thoroughly mixed, heated to 95° C, then chopped herbs and spices are added.

The finished caviar is hot (at a temperature of 70-80° C) and packaged in jars using an automatic filler for thick masses, dosing the product by volume. Sterilization of caviar of all types is carried out according to the regimes indicated in the table. 45.

The finished caviar is pumped through pipelines for packaging. When producing caviar, as well as when producing minced meat and vegetable mixtures, it is necessary to keep in mind that chopped vegetables provide a good environment for the development of microorganisms. A large number of bacteria are introduced into caviar and minced vegetables along with herbs (1 g of minced greens contains hundreds of thousands, and sometimes millions of microorganisms), with salt and spices. A huge number of microorganisms accumulate in caviar, minced meat and vegetable mixtures during any delays during the technological process.

Therefore, the production of vegetable caviar, minced meat and vegetable mixtures must be done quickly, without delay and in proper sanitary conditions. The speed and continuity of work in the production of vegetable caviar and vegetable mixtures is also dictated by the need to prevent them from cooling, since due to the thick consistency of these products, their heating during the sterilization process is extremely slow.

In Bulgaria, in the production of canned food “Kyopoolu” (baked eggplant caviar), the process of frying eggplants is replaced by treating them with hot air in the oven on grates or in special devices until fully cooked.

The recipe for “Kyopoolu” is as follows (in%): baked chopped eggplants - 70; baked chopped sweet pepper - 8; fresh tomatoes - 4.5; tomato paste (solids 38%) - 1; parsley - 0.2; refined sunflower oil - 15 and table salt - 1.3.

Tomato paste can be replaced with an appropriate amount of fresh tomatoes. To improve the taste, peeled and crushed parsnip root (0.3%) is added.

To produce the mixture, double-walled boilers with stirrers are usually used. The order of loading the components is as follows: first, pour in vegetable oil and heat it to 140-150 ° C, then add tomato paste and crushed fresh tomatoes, which promotes better dissolution of the carotene and lycopene contained in them in the oil. Lastly, add all the other components, mix everything well until a homogeneous mass is obtained, bring to a boil and send for packaging.

The finished product is a homogeneous mass of grainy structure the color of coffee with milk with a slightly reddish tint from the added tomatoes and tomato paste. The product has a characteristic taste of baked eggplants. Black inclusions - traces of burnt skin - are not allowed. The fat content in the finished product should be 15% (±1%), salt - 1-1.5%. The disadvantage of the manufacturing technology of this product is its high labor intensity. By mechanizing the baking process, as well as peeling eggplants and peppers, the production of these canned foods will be less complicated, and it could be organized in our factories.

Vegetable caviar is a convenient preparation. You can process surplus harvest, get a delicious snack and not worry about adding to your dinner in winter. There are many recipes for making caviar from vegetables; the most interesting options are collected here.

Vegetable caviar for the winter - general principles of preparation

Vegetables for caviar are usually fried or baked, then stewed. But there are recipes for boiled preparations. They are among the simplest options. All ingredients are crushed, combined immediately or in a certain sequence, then cooked on the stove.

What is caviar made from:

Pumpkins, zucchini;

Eggplant;

Fresh, grated tomatoes;

Bulb onions;

Carrot.

Spices and garlic are added for taste. All recipes contain vegetable oil. Fresh tomatoes can be replaced with pasta or tomato sauces, but not with commercially produced ketchups.

To grind cooked or raw vegetables, use a meat grinder or blender. You can leave the workpiece with pieces or lightly knead them with a pestle. After grinding, the mass needs to be boiled, add spices and vinegar. Caviar is placed only in sterile jars. Some recipes require additional sterilization.

Vegetable caviar for the winter with pumpkin

A recipe for bright and aromatic vegetable caviar for the winter, the basis of which is pumpkin. The ingredients indicate the weight of the peeled pulp without seeds.

Ingredients

A kilogram of pumpkin;

2 onions;

2 carrots;

2 tbsp. l. tomato paste;

3 cloves of garlic;

100 ml oil;

50 ml vinegar 9%;

Preparation

1. To prepare caviar you will need a cauldron or a large frying pan. But you can also take a pan in which you can fry. Pour oil and put on fire.

2. Cut the onion into cubes; no need to chop. Place in a pan and fry a little.

3. Cut the carrots into slices or strips, add to the onion and cook together until golden brown.

4. During this time, you need to chop the pumpkin into cubes. Add to fried vegetables.

5. Immediately pour in 0.5 cups of boiling water and cover. Simmer the caviar for about half an hour over low heat until the vegetables are soft.

6. Remove the caviar from the heat. Grind in any way.

7. Add the pasta, salt, squeeze out the garlic cloves. You can add any spices to vegetable caviar.

8. Turn on the stove again and cook at low boil for about ten minutes.

9. Add vinegar and stir. Boil for another minute and you can pour the mixture into jars and seal it for the winter.

Vegetable caviar for the winter with eggplants

Recipe for aromatic caviar based on eggplants. To prevent the taste of the preparation from being spoiled by an unpleasant bitterness, be sure to soak the vegetables in salt water for about half an hour before cooking.

Ingredients

Eggplants 1.2 kg;

Half a kilo of tomatoes;

0.3 kg of onion;

0.3 kg carrots;

2 tbsp. l. vinegar;

2 spoons of sugar;

Small head of garlic;

A glass of oil.

Preparation

1. Divide the butter in half. Pour one part into a large frying pan, the second into a saucepan or cauldron.

2. Chop the onion into half rings and throw them into the frying pan.

3. After two minutes, add grated carrots to the onion and fry together.

4. Eggplants are cut into bars, soaked and squeezed. Place the second pan in the heated oil. Fry over high heat, stirring well from the bottom several times.

5. Cut the bell pepper into cubes, add to the fried eggplants, now you can reduce the heat.

6. Transfer vegetables from the frying pan, that is, carrots and onions.

7. Add grated tomatoes. Stir and simmer the caviar until all the vegetables are soft.

8. Now the mass needs to be crushed. To do this, remove the future caviar from the heat, cool, blend with a submersible blender or twist.

9. Place it on the stove again, add sugar and vinegar and a chopped head of garlic (less possible) to the caviar. Immediately taste for salt and add if necessary.

10. Simmer everything together for a quarter of an hour, pour into jars.

Vegetable caviar for the winter “Baked” with zucchini and eggplant

A recipe for universal vegetable caviar, which can be used as an appetizer or sauce, you just need to adjust the amount of spices and spiciness to your taste.

Ingredients

900 g zucchini;

1 kg of sweet pepper;

700 g eggplants;

300 g carrots;

400 g onions;

400 g tomatoes;

2 tablespoons of vinegar;

100 ml oil.

Preparation

1. Cut the eggplants in half, sprinkle thickly with salt, leave for half an hour, rinse and squeeze.

2. Place eggplant halves and whole peppers on a baking sheet, place in the oven and bake for about 20 minutes at medium temperature. Once the vegetables are lightly browned, you can remove them.

3. Cut the onions into small cubes and place them in a large saucepan to fry.

4. Twist the peeled carrots and zucchini, add them to the onions, and begin to simmer.

5. Remove the seeds from the baked peppers, cut the eggplants into manageable pieces and twist them too.

6. Add these vegetables to the main mixture and simmer together for about ten minutes.

7. During this time, grate the tomatoes, removing all the peels. And we also add it to the caviar.

8. Cook the workpiece for another 15 minutes.

9. At the end, pour in 2 tablespoons of table vinegar, salt to taste, add 2 tablespoons of sugar, hot pepper if desired.

10. Place vegetable caviar in sterile jars and roll up.

Vegetable caviar for the winter with mushrooms

A delicious appetizer of vegetables and mushrooms. This kind of caviar definitely won’t stagnate in the basement. You can use any mushrooms, but it tastes best with forest dwellers. Recipe with sterilization.

Ingredients

1 kg of mushrooms;

600 g tomatoes;

300 g carrots;

500 g onions;

150 g butter;

300 g pepper;

2 spoons of sugar;

1.5 tablespoons of salt;

1 tsp. vinegar.

Preparation

1. Let the mushrooms cook. It is enough for them to boil for 20 minutes. Drain all the broth and cool.

2. Fry chopped onion in oil, add grated carrots, simmer together.

3. Next, add the pepper and cook until soft.

4. Chop the tomatoes, pour over the vegetables, and boil for ten minutes. Remove from heat.

5. Grind the mushrooms along with the fried vegetables until it turns into caviar.

6. Place on the stove, add salt and sugar. Cook over low heat for half an hour, add vinegar and stir.

7. Place caviar in 0.5 liter jars.

8. Place in a pan for sterilization, that is, there must be fabric at the bottom. Cover the tops with lids, but do not roll them up.

9. Pour boiling water into the pan. The water level should reach the jars' shoulders.

10. Turn on the heat, after the water boils, boil the mushroom caviar with vegetables for 10 minutes.

11. Remove from the pan and roll up.

Vegetable caviar for the winter from peppers and carrots

A variant of very delicate vegetable caviar made from bell peppers and carrots. If you wish, you can prepare the appetizer in a spicy version, you will get a wonderful adjika.

Ingredients

2 kg pepper;

500 g carrots;

250 g onions;

3 cloves of garlic;

1 glass of tomato juice;

150 ml oil;

1 tsp. vinegar.

Preparation

1. Chop the onion into cubes and fry. Use a large skillet.

2. Add grated carrots to the onions and fry together for another five minutes. Remove the vegetable mixture from the heat and let it cool.

3. Cut the pepper into pieces, removing the seeds from the pods. Peel the garlic.

4. Grind the sauteed vegetables, bell peppers and garlic cloves together through a meat grinder.

5. Add tomato juice. You can use tomato paste, dilute 2-3 tablespoons with 150 ml of water.

6. Mix everything together, add a tablespoon of salt, and place on the stove. Simmer for 35 minutes.

7. Add vinegar, stir and after five minutes you can pour the caviar into jars.

Vegetable caviar for the winter with apples

Recipe for caviar made from apples, zucchini and other vegetables. It can be prepared in pieces or twisted. In any case, it turns out very tasty and unusual.

Ingredients

2 zucchini;

4-5 apples;

2 carrots;

3 tomatoes;

2 onions;

0.5 cups of oil;

1 tsp. vinegar.

Preparation

1. Chop the onion and grate the carrots, place in hot oil and fry for about five minutes.

2. Add the diced zucchini and fry until the juice releases.

3. Peel the apples and also cut them into cubes.

4. As soon as the zucchini stops frying and a lot of juice appears, add the apples.

5. Cover and simmer for a quarter of an hour.

6. Add grated tomatoes and simmer for another 15 minutes.

8. Let the preparation boil well so that the spices dissolve, pour the caviar into jars.

Quick vegetable caviar for the winter with zucchini

A very quick and simple option for caviar made from boiled vegetables. If you have an electric meat grinder, then cooking will take even less time.

Ingredients

3 kg of zucchini;

1 kg carrots;

2 spoons of sugar;

1 kg of onion;

20 ml vinegar;

200 ml oil;

200 g tomato paste;

1.5 tablespoons of salt.

Preparation

1. If the zucchini is large, then peel and remove the seeds. You should get 3 kg of pure product. We also peel the remaining vegetables and cut them all into pieces.

2. Twist everything together. Place in a saucepan with vegetable oil and simmer on the stove for an hour.

3. Add spices and tomato paste. Cook for another 30 minutes.

4. Add table vinegar and stir.

5. Boil for a couple more minutes, pour the mixture into sterile containers, and tighten the jars with airtight lids.

6. Let the simple caviar stand upside down until it cools and put it away for storage.

For caviar, it is advisable to use unrefined oil. If you don’t like the pronounced aroma of sunflower, then you can use mustard, olive or any other product of your choice.

When sautéing, it is very important not to burn the vegetables. Otherwise, the workpiece will have a burnt taste. Don't forget to stir the vegetables while frying.

Vinegar is added to caviar to preserve it and improve its taste. If the acid is insufficient and the workpiece is fresh, you can always add more. Instead of vinegar, you can also add lemon juice and diluted acid.

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 pepper to 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. Place the caviar from the baked vegetables into jars, roll them up and wrap them until they cool.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

STEP #9
STEP #10

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 recipe for vegetable caviar, the bell pepper needs to be cut into 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 and stir. 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 grind 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 onions, carrots, peppers separately, transferring to a saucepan. Lastly add chopped tomatoes and chopped garlic, add salt and simmer covered for 30 minutes. Place 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, 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.

Beet 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 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 a very tasty 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. For the winter, vegetable caviar prepared according to this recipe 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.

In the summer, every good housewife tries to make more tasty supplies for the winter. Therefore, the preparation of vegetable caviar in many kitchens is already in full swing. This incredibly tasty dish has a strong position on family menus, and for good reason.

Spicy classic

Eggplant is a favorite summer vegetable, the flavor of which you so want to take with you into winter. How to prepare vegetable caviar from eggplant? We cut 2 kg of fruit with peel into cubes - it is this that gives the dish wonderful spicy notes. Sprinkle them with 5 tbsp. l. salt, add 3 liters of water, leave for 30 minutes. At the end, you need to squeeze the eggplants well. In the meantime, finely chop 1 kg of onions. We remove seeds from 1 kg of sweet pepper and 2 hot peppers, cut everything into slices. Grate 1 kg of carrots, chop 1.5 kg of tomatoes. Fry the eggplants in a frying pan with vegetable oil and place in a large saucepan. In the same frying pan, fry onions, carrots, bell peppers, and tomatoes one by one. Combine them in a saucepan, add hot pepper, 1 tbsp. l. sugar and boil eggplant caviar to the desired thickness. All that remains is to seal it in sterilized jars. This caviar is good both as an appetizer and as a sauce for hot dishes.

A message from childhood

Almost everyone is familiar with the vegetable taste from childhood. It remains a desirable dish on our tables today. If you take young zucchini, you don’t have to remove the peel - the caviar with it will turn out to be quite tender. But the mature ones will have to be peeled not only from the peel, but also from the seeds. Cut 2 kg of zucchini into 1 cm thick circles, lightly brown in oil and place in a separate container. Chop 2 medium onions and sauté them in vegetable oil. Chop a bunch of dill and parsley and fry them in oil. Grind 6-7 cloves of garlic from 1 tbsp. l. coarse salt. We pass all the vegetables through a meat grinder, add 10 ml of 9% vinegar, garlic mixture, ¼ tsp. black pepper and mix. Place the resulting mass in liter glass jars, sterilize for 90 minutes and seal. With such a colorful pasta, you are guaranteed excellent sandwiches.

With Caucasian flavor

Winter caviar made from zucchini has an interesting taste. Cut 4 onions into small cubes. Grate 2 large carrots. Sauté the vegetables in vegetable oil until they are properly browned. At the same time, remove seeds and peel from 1 kg of zucchini, cut into cubes 1 cm thick. Lightly salt them and leave for 15 minutes. Afterwards, carefully squeeze out all the liquid and place the zucchini in a frying pan with vegetables. Simmer this mixture uncovered for 30 minutes, stirring occasionally with a wooden spatula. Next, add 3-4 cloves of garlic, passed through a press, ½ tsp. hops-suneli, a pinch of red and black pepper, paprika and salt. Then add a bunch of chopped dill and parsley. At the very end, introduce 1 tbsp. l. grape vinegar, pour the caviar into jars, sterilize and roll up. This recipe for vegetable caviar for the winter will completely conquer everyone if you add a handful of ground walnuts to it.

fiery heart

In many recipes for vegetable caviar for the winter, tomatoes act as an auxiliary ingredient. Although they are quite capable of the main role. Peel and grate 2 large carrots and 200 g of celery root. Finely chop 4 onions and 6–8 cloves of garlic. Sauté assorted vegetables in olive oil until golden brown. Cut 1.5 kg of juicy ripe tomatoes into cubes, pour into a frying pan with vegetables and simmer for 10–15 minutes. Add ½ bunch of chopped basil and celery, 3 tbsp. l. tomato paste, 1 tsp. sugar, salt and pepper to taste. Stirring frequently, continue to simmer the vegetable mixture until it thickens. If desired, you can beat it with a blender to make the consistency smoother and more delicate. After this, the paste can be poured into jars and canned. This delicious vegetable caviar will be a harmonious sauce for meat, poultry and fish dishes.

Forest Treasures

Do you want to surprise home gourmets with something unusual? This mushroom recipe will help you with this. We will need 2 kg of your favorite mushrooms. This can be either one variety or an assortment of honey mushrooms, mushrooms, boletus mushrooms, etc. We carefully sort them out, wash them several times and cook for 30 minutes in salted water. Don't forget to skim off the cloudy foam after boiling. At the end, drain the mushrooms in a colander and let cool. Cut 3-4 onions into half rings and saute them in oil until transparent. We pass boiled mushrooms with fried onions through a meat grinder. Finely chop a bunch of cilantro, parsley and dill. Combine greens with mushrooms and onions, pour in 550 ml of vegetable oil, 1 tbsp. l. 6% vinegar and stir. Place mushroom caviar into jars, sterilize for 40 minutes and close with lids. Remember, it is better to use nylon lids for mushrooms, since metal can cause the development of botulism bacteria.

Spices from the branded online store “Eat at Home”

Have you already decided what winter preparations you will make this year? A rich collection of recipes for preparing vegetable caviar from “Eat at Home!” will help you make the right choice. A