Canning and procurement are still in progress, but my jars are already slowly being "destroyed" at lunch. For changing squash caviar comes no less tasty carrot caviar. Sun carrot caviar is suitable not only for a snack. A good preparation both as a seasoning for soup, and as a filling for savory pastries.

In general, do not pass by ...

To prepare simple caviar from carrots for the winter through a meat grinder you will need: carrots, tomato paste, sunflower oil, onion with garlic, a little fresh parsley, as well as salt, black pepper and a little hot pepper, Apple vinegar.

Everything vegetable ingredients need to be peeled and cut so that it is convenient to pass through a meat grinder.

So, carrots, onions, a little hot pepper and garlic were twisted in a meat grinder.

Supplemented with tomato paste and mixed. Set to simmer over medium heat. Stew and stir. If caviar seems too thick or starts to burn, add a glass of water to the pan. Just check this moment in advance.

After 30 minutes of cooking, it is advisable to take a sample, salt and pepper the caviar. It is better to take black pepper in peas, but crush it in a mortar. With it, carrot caviar for the winter will become even more fragrant. Do not forget to complement the appetizer with chopped parsley, but only just a little.

We continue to simmer the caviar for another 30 minutes. 5 minutes before readiness, we introduce vinegar and ole-gop, everything is ready!

Storage container carrot caviar must be thoroughly calcined in the oven and cooled. Boil the lids. The jars are filled with hot caviar just above the shoulders. Closed with lids and turned over. They are wrapped in a blanket until they cool completely. Carrot caviar is ready for the winter! You can store it in the cellar.

Carrot caviar with potato garnish is good in winter, good in pies and pies. I also sometimes use it as a dressing for cabbage soup, and it is also very convenient and tasty.

How often do you prepare meals with carrots as the main ingredient? Usually it is used only as an additional, auxiliary vegetable in a variety of recipes soups and borscht, all kinds of stews. But this vegetable is underestimated, limiting it to such a narrow range of uses, because it has such a unique, sweetish taste! Think at least about the incredibly appetizing, and what can we say about carrot caviar! .. Do not pass by this recipe, because you will discover this vegetable for yourself from a new side and fall in love with it.

The taste of carrot caviar is difficult to compare with anything definite. In general, it resembles all types of vegetable caviar, but differs in depth of taste, sweet and sour aftertaste, as well as strong aroma. This caviar is prepared in three stages, due to which it turns out to be incredibly delicate in texture. First, prepare the tomato paste and onion sauce, in which the carrots will be cooked. The very same carrots are fried in a small amount of oil, and then sautéed, adding water. The last stage is the simmering of caviar in the oven at a low temperature. The last stage brings together all the flavors and aromas.

Such caviar from carrots and onions can be cooked several times, or you can use the recipe to prepare this snack for the winter.

Ingredients

• 500 grams of carrots
• 250 grams of onions
• 0.5 cups tomato paste
• 0.5 cups vegetable oil
• 2-3 bay leaves
• 2 cloves of garlic
• salt, black and allspice peas - to taste

Finished product yield: 600-650 grams

Recipe for carrot caviar with onions

First, dilute the tomato paste with water so that it resembles low-fat sour cream in consistency. Pour the tomato into a small saucepan.

Pound black and allspice in a mortar.

Add the peppers to the tomato mixture. Add there too Bay leaf.

Pour in the vegetable oil, leaving a couple of tablespoons to roast the carrots. Stir.

Chop the onion finely.

Send the onions to the tomato base. Put the saucepan on the fire and simmer the sauce until the onions are tender.

This time, grate the carrots on a fine grater.

In the remaining vegetable oil, fry the carrots for 4-5 minutes, stirring occasionally. Cook over medium heat. Then add a little water and cook until the carrots are tender.

By this time tomato sauce should reach the desired degree of readiness, the liquid will slightly evaporate and it will thicken.

Peel the garlic cloves and grind with salt until they are pasty.

Send the garlic paste to the tomato sauce. Send carrots there too. Mix thoroughly.

Place the carrot mass in a fireproof dish, cover it with foil and send it to the oven heated to 160 degrees. Let it languish for 30-35 minutes.

If you will preserve caviar from carrots and onions for the winter, then put it hot in sterile jars and seal it. Store the rest of the carrot caviar in the refrigerator for a week.

A great snack for all occasions. Such carrot caviar is especially good now, when many are fasting, or at least trying to keep. As always, everything is very simple, tasty and healthy. Carrot caviar is prepared according to this recipe with ingredients available to all and will take you a maximum of one hour in time.

• We need:
• Carrots-1 kg.
• Onions-500 gr.
• Garlic-3-4 cloves.
• Tomato paste-2 tablespoons
• Vegetable oil-150 gr.
• Salt and ground black pepper to taste.
• Bay leaf - 1-2 pcs.
• Dissolve the tomato paste with boiled chilled water until the consistency of thick sour cream.
• Onions, carrots, peel, wash. Chop the onion small cubes, grate the carrots on a coarse grater.
• Then, in a separate saucepan, combine the tomato paste, chopped onions, add vegetable oil, bay leaves, salt and pepper to taste, mix everything well.
• Put the saucepan with the cooked ingredients on fire, bring to a boil, reduce heat and cook over medium heat, stirring constantly, until the tomato is boiled down and the onion is soft.
• In a separate, preheated skillet with vegetable oil, fry the carrots, add a little water and simmer until soft.
• Peel the cloves of garlic, grind with salt.
• Then add pounded garlic, stewed carrots to the tomato mass in a saucepan, put on fire, bring to a boil and remove immediately.
• Cool the prepared caviar and can be consumed; the shelf life of such caviar in the refrigerator is several months.

It is possible to cook many dishes from carrots, but many do not know how to store it correctly. I offer you my help in solving this issue. And I share the secrets and advice of experienced gardeners.

Squash and eggplant caviar harvested for the winter in almost every home. But this is by no means all vegetables suitable for preparing caviar. Incredibly delicious caviar can be prepared, for example, from beets or tomatoes. Caviar from squash for the winter or carrot caviar for the winter will be no worse than standard, more original, bright and tasty.

It is customary to preserve a juicy root vegetable in the form of ordinary preparations for borscht. But few people know that you can cook incredibly tasty caviar from it. It can be served with side dishes, and spread on bread.

You will need:

• a couple of kg. beets;
• 1 kg. sweet pepper;
• 3 kg. very ripe tomatoes;
• 3 heads of early garlic;
• a two-hundred-gram glass of oil;
• 1 tbsp. l. salt;
• 50 gr. greenery.

Beetroot caviar for the winter recipe:

1. Beets must be washed and peeled. After that, it must be crushed using a conventional meat grinder.
2. The chopped root vegetable is fried in oil. This process takes about half an hour.
3. The pepper is washed and all the seeds are carefully removed from it. Like beets, it is crushed in a meat grinder and added to a root vegetable languishing in a pan. The frying process is delayed for another hour.
4. Tomatoes are immersed in boiling water for a few seconds, after which the skin is peeled off without effort. Tomatoes are chopped in mashed potatoes, again using a meat grinder.
5. Tomato puree is poured into vegetables and salted. The mixture languishes for another hour.
6. A quarter of an hour before the completion of this process, chopped garlic and herbs are added to the caviar.
7. Containers are prepared for conservation, washed with soda and subjected to the necessary sterilization.
8. The caviar, which is still quite hot, is placed in thermally processed jars and immediately rolled up.

Squash caviar for the winter a simple recipe

Patissons are perfect for cooking caviar. Unlike ordinary zucchini, they do not have huge seeds, they are more juicy and tender. The dish turns out not only fresh, aromatic in summer, but also airy.

You will need:

• one and a half kg. squash;
• half kg. Luke;
• 4 tbsp. l. tomato paste;
• 1 tsp vinegar;
• quarter 200 gr. glasses of oil;
• 1 tbsp. l. salt;
• third tsp ground regular pepper.

Vegetable caviar for the winter through a meat grinder:

1. Squash must be washed, cut and baked until full readiness in a conventional oven. Baking is a faster process than frying. At the same time, vegetables are much softer and more aromatic.
2. Slightly cooled squash is chopped in a conventional meat grinder or blender.
3. Peel the onion and chop it very finely.
4. Chopped onion is transferred to a pan with the most heated oil, tomato paste is added to it and fried a little.
5. The prepared tomato mixture is added to the chopped squash.
6. The caviar is stewed for at least half an hour over low heat until it thickens.
7. A few minutes before cooking it is salted, pepper and vinegar is added.
8. A container for canning is prepared, it is washed with soda and subjected to the necessary sterilization.
9. The finished product is laid out in the past heat treatment jars and rolled up immediately.
10. The jars should be cooled upside down and covered with something warm.

Tomato and pepper caviar for the winter

A combination of vegetables such as zucchini and eggplant gives the caviar an unusual taste. They are often used individually, but their tandem works wonders. Such caviar disappears from the plates of even the most capricious kids.

You will need:

• half kg. small eggplants;
• half kg. young zucchini;
• half kg. sweet pepper;
• one and a half kg. tomatoes;
• half kg. Luke;
• a couple of cloves of early garlic;
• half l. oils;
• 1 tsp vinegar essence;
• third tsp ground regular pepper;
• a couple of Art. l. salt.

Vegetable caviar for the winter recipe through a meat grinder:

1. Eggplants must be washed and cut lengthwise into several pieces. To get rid of their inherent bitterness, they should be soaked in slightly salted water for about half an hour, and then wiped until dry.
2. The leftover vegetables are naturally washed too.
3. The skins are peeled off the zucchini.
4. All seeds are carefully removed from the pepper.
5. Tomatoes are cut into a pair of equal pieces.
6. All prepared vegetables are transferred to a special baking sleeve.
7. The filled sleeve is tied and transferred to a preheated oven, where the vegetables should stay for about half an hour.
8. All husks are removed from the onion and cut into small cubes.
9. The carrots are peeled and chopped.
10. In a frying pan, the oil heats up as much as possible and chopped onions and carrots are added to it. They should be fried until tender.
11. A sleeve with baked vegetables is removed from the oven.
12. The peel is removed from slightly cooled tomatoes.
13. All vegetables are minced using a conventional meat grinder.
14. The vegetable mixture is transferred to a dish suitable for further actions, oil is added to it and stewed for at least half an hour with very frequent stirring.
15. The caviar is removed from the fire, mixed with salt and pepper. Then it is cooked for the same amount of time.
16. In the last minutes of cooking, chopped garlic and vinegar are added to the caviar.
17. A container is prepared for further canning, it is thoroughly washed with soda and subjected to the necessary sterilization.
18. Still very hot caviar is transferred to the heat-treated jars and immediately rolled up.
19. It is better to cool such caviar upside down and covered with a blanket.

Important! Baking vegetables is not only good for quick cooking. These vegetables save much more nutrients, which simply evaporate when cooking or frying. By baking vegetables, you can avoid adding extra fats to the product, respectively, the dish turns out to be less high-calorie and lighter. And the aroma of such vegetables is different, rich.

Carrot caviar recipe for the winter

One of the most delicious dishes that can be prepared from a healthy orange root vegetable, of course, caviar. It turns out to be incredibly aromatic, with a pleasant sweet and sour aftertaste. You should definitely take care of the presence of such a preparation, even despite the fact that in winter there are no problems with this vegetable. It is young, juicy carrots will be ideal for preparing this excellent dish.

You will need:

• 1 kg. juicy carrots;
• half kg. sweet pepper;
• 1 hot peppercorn;
• one and a half kg. tomatoes;
• quarter kg. Luke;
• a couple of Art. l. salt;
• quarter 200 gr. glasses of vinegar.

Carrot caviar for the winter recipes are simple:

1. Young carrots must be washed and cleaned, after which they are slightly dried and chopped in a conventional meat grinder or blender.
2. Pepper, sweet and bitter, of course, is also washed, all the seeds are carefully removed and crushed by analogy with carrots.
3. Tomatoes are literally immersed in boiling water for just a few seconds, after which they are easily peeled off. A sieve is used to turn them into puree. All tomatoes are actively rubbed through it.
4. The skins are removed from the onion and then chopped with a knife into miniature cubes.
5. All prepared vegetables are transferred to a dish suitable for further actions and boiled for half an hour. In this case, they should be continuously mixed.
6. After half an hour, salt is added to the vegetable mixture and the vegetables languish for about ten minutes more.
7. The container is prepared for further preservation, it is washed with soda and subjected to the necessary sterilization.
8. Very hot caviar is spread into thermally processed jars, vinegar is poured in and immediately rolled up.

Carrot caviar for the winter through a meat grinder

Any hostess in the bins has a huge number of jars with various variations canned tomatoes... But you should not stop there, because you can also prepare caviar. This is a versatile dish that can be added to borscht, and it will not be difficult to make a sauce from it. And by itself, it will give odds to ketchups, adjika and even the most exquisite lecho.

You will need:

• 3 kg. tomatoes;
• a couple of kg. juicy carrots;
• 1 kg. Luke;
• a couple of 200 gr. glasses of butter;
• a couple of Art. l. vinegar;
• 1 tsp ground regular pepper;
• 5 laurel leaves.

Carrot caviar for the winter recipe through a meat grinder:

1. First of all, the container is prepared for further canning, it is washed with soda and subjected to the necessary sterilization.
2. The existing husk is removed from the onion and it is chopped with a knife into miniature cubes.
3. Carrots must be washed and peeled. Then it must be cut into tiny cubes.
4. Tomatoes are immersed in boiling water for a few seconds, after which the skin is easily removed from them.
5. Peeled tomatoes are randomly chopped and minced using a conventional meat grinder.
6. Tomato puree is mixed with chopped carrots and onions, spices, oil and naturally salt.
7. Boil the vegetable mixture and simmer for at least two hours with frequent stirring.
8. A couple of minutes before the end of cooking, vinegar is added to the caviar.
9. Ready caviar, still not cooled down, is moved into warm jars and immediately rolled up.

Important! In the process of boiling any caviar, one should not forget about constant stirring. vegetable mix... A little forgetfulness and instead delicious food burnt gruel may result. You will hardly want to eat such caviar, let alone canned.

Vegetable preservation should not be limited to pickles and marinades. Beetroot caviar for the winter through a meat grinder must be stored on the shelves. Their amazing taste, combined with a huge amount of vitamins, makes the product simply invaluable. This excellent, unusual appetizer makes you remember the warm and sunny summer, even in a blizzard and cold. In addition, caviar is also a low-calorie product, especially if the vegetables have been baked, so you can eat it in unlimited quantities.