Delicate carrot caviar for the winter simple recipes. Carrot caviar for the winter - a simple recipe

Traditionally, all components of the future snack are ground using a blender, combine or meat grinder to achieve a soft, homogeneous mass. To get a structural consistency, the vegetable ingredients must be grated. To achieve the most intense taste, the vegetable mixture should be sautéed before grinding. In addition, after heat treatment, vegetables are better absorbed by the digestive system.

Choosing the right vegetable

The right choice of root crop is the key to successful home harvesting. To deliciously cook carrot caviar for the winter, there are simple rules for determining a high-quality juicy root crop.

• Color. A bright dark orange color indicates the juiciness of the vegetable and the high presence of vitamins in it. A pale color indicates a low content of beta-carotene in carrots. The exceptions are certain varieties. If the core of the vegetable differs in contrast with the main area, then carrots have a large amount of nitrates.
• Weight and size. The most delicious and juicy is considered to be a thick, short vegetable weighing 100-150 g. If the carrot is too large, then during the growing process it absorbed more chemicals.
• Texture. The root crop must be fresh, firm, of the correct shape, and the surface must be smooth, without deformations, dark spots, cracks and other damage.
• Leaves. Thick tops are a sign of a large root core. Such carrots will be "woody", with a bitter taste, and less juicy. The area between the root crop and the tail of the tops must be a rich green hue and not exceed 1 cm. A gray-brown color instead of green is an indicator of a long-term storage of a vegetable or its overripeness.

In order not to lose a significant part of the vitamins contained in the carrot skin, instead of peeling with a knife, it is recommended to rub the carrot with a special brush for vegetables.

To quickly determine the juiciness of carrots on the market, you should lightly scrape the skin with your fingernail. In a juicy root crop, the juice will stand out immediately, and the experiment will fail with a sluggish vegetable.

Choosing a recipe for carrot caviar for the winter: 7 options

All recipes for carrot caviar for the winter - you will lick your fingers. The workpiece will turn out even tastier if you use virgin vegetable oil in the cooking process. It will give the appetizer a special spice, and the addition of a few milligrams of linseed oil will make the taste of caviar as saturated as possible.

Traditional

Peculiarities. Simple recipes for carrot caviar for the winter start with a classic version without tomatoes. Garlic and a couple of tablespoons of tomato paste provide a bright taste to the dish. The appetizer goes perfectly with meat, as well as a crispy slice of fresh bread. Suitable for children, as an alternative to boiled or raw carrots.

Composition:

• juicy carrot - 1 kg;
• onion - 0.5 kg;
• garlic - three to four large cloves;
• sunflower oil - 150 ml;
• tomato paste - 50-60 g;
• laurel leaf - two pieces;
• salt, crushed black pepper - at the discretion.

Stages

1. Dilute the paste with purified water to the consistency of sour cream.
2. Finely chop the onion heads.
3. Combine with tomato paste, oil, bay leaf - simmer for 20 minutes over low heat.
4. Grate the carrots and fry separately in a pan for two to three minutes.
5. Pour in a little water and simmer until the vegetable softens.
6. Combine tomato and onion with carrots and mix thoroughly.
7. Add chopped garlic and pepper and put in a preheated oven for half an hour.
8. Arrange in jars, pasteurize for ten minutes and roll up.

Fresh garlic in the recipe can be replaced with granulated. To obtain a uniform consistency of caviar, vegetables are additionally chopped with a blender before being sent to the oven.

with pepper

Peculiarities. Piquant caviar will favorably complement any side dish or meat. Fans of very spicy snacks can add hot peppers to the recipe.

Composition:

• orange root crop - 1 kg;
• red bell pepper - 1 kg;
• onion - 0.5 kg;
• ripe tomatoes - 1 kg;
• garlic - five cloves;
• dill and parsley - in a bunch;
• sunflower oil - 100 ml;
• sugar, salt - 50 g each;
• apple cider vinegar - 50 ml;
• a mixture of ground peppers - at the discretion.

Stages

1. Chop the carrot and onion into very small pieces.
2. Lightly fry and grind.
3. Finely chop the garlic with herbs.
4. Bake peppers with tomatoes in the oven for 15 minutes, remove the skin from the pulp.
5. Heat oil in a deep frying pan.
6. Put all the vegetables in the pan, simmer for one and a half to two hours.
7. Seven minutes before readiness, add all the spices and vinegar.
8. Roll up in jars, after cooling, send to the basement.

With zucchini

Peculiarities. Carrot caviar with tomato paste and mayonnaise is perfectly complemented by zucchini. The main condition in the recipe is that each vegetable must be fried separately, and the melons should be thrown into a colander so that the oil and juice completely drain. It is preferable to use home-made mayonnaise.

Composition:

• sweet carrot - 1 kg;
• zucchini - 2 kg;
• onions - 1 kg;
• garlic - two medium heads;
• tomato paste - 150 g;
• mayonnaise - 150 g;
• granulated sugar - 50 g;
• table salt - 50 g;
• freshly ground black pepper - 10 g;
• dill greens - a bunch.

Stages

1. Peel the zucchini and cut into small cubes.
2. Coarsely grate the carrots, chop the onion into quarter-rings.
3. Separately fry the vegetables and grind in a meat grinder.
4. Put the vegetable mixture in a cauldron and simmer for half an hour over medium heat.
5. Add finely chopped greens, garlic, pasta, mayonnaise and spices.
6. Mix and simmer for 15 minutes.
7. Sterilize jars for ten minutes before seaming.

With tomatoes

Peculiarities. A favorite recipe for many is carrot caviar through a meat grinder for the winter. Light and delicate taste is achieved through careful grinding of the components. Cooking caviar from tomatoes and carrots does not take much effort and time. If desired, 2 g of ground cinnamon or nutmeg can be added to the dish.

Composition:

• orange root crop - 1 kg;
• onion heads - 1.5 kg;
• ripe tomatoes - 1.5 kg;
• garlic - 100-120 g;
• aromatic oil - 300 ml;
• sugar - 100 g;
• table salt - 25 g;
• a mixture of ground peppers - 10 g.

Stages

1. Remove the skin from the tomatoes, doused with boiling water.
2. Peel and grind all vegetables in a meat grinder.
3. Transfer to a skillet with hot oil.
4. Add spices, sugar, garlic.
5. Stew the vegetable mass for two hours - no less.
6. Arrange caviar in a sterile container, pasteurize for ten minutes.
7. Roll up hermetically.

With onions and apples

Peculiarities. Making caviar from carrots with onions and apples is quite simple at home. A fresh and fragrant carrot-apple snack will saturate the body with vitamins in the cold season. The dish has a sweet and sour taste and a pleasant aroma.

Composition:

• carrot - 1 kg;
• sweet and sour apple - 1 kg;
• onion - 1 kg;
• oil - 400 ml;
• vinegar - 50 ml;
• sugar and salt - at the discretion.

Stages

1. Peel vegetables and apples.
2. Cut the carrots into large bars and fry in a pan.
3. Chop the onion heads into rings and sauté for a short time.
4. Pass the fried vegetables and fresh apples through a meat grinder.
5. Add spices to vegetable mixture.
6. Warm the caviar mass in a frying pan over low heat, mixing thoroughly.
7. Pour in the vinegar and remove from the stove.
8. Canned and determine in a cool place.

With semolina

Peculiarities. You can add any vegetables you want to this carrot snack recipe. Beets with tomatoes will provide a bright color to the appetizer, and an ingredient unusual for vegetable caviar - semolina - will provide a soft, thick texture and a delicate taste.

Composition:

• main vegetable - 1 kg;
• ripe tomatoes - 1.5 kg;
• sugar beet - 0.5 kg;
• onion - 0.5 kg;
• semolina - 120 g;
• first pressing oil - 250 ml;
• fruit vinegar - 100 ml;
• granulated sugar - 50 g;
• table salt - 25 g;
• spices, garlic - at the discretion.

Stages

1. Grind carrots with beets on a coarse grater.
2. Send to a frying pan with oil, put to simmer over medium heat.
3. Finely chop the onions, add to the vegetables in the pan.
4. Pour boiling water over the tomatoes and remove the skin.
5. Blend the tomatoes in a puree with a blender, add to the vegetables and simmer for an additional 30-40 minutes.
6. Slowly add semolina and simmer for another 10-15 minutes.
7. Add all the spices, finely chopped garlic and vinegar, simmer for a few minutes.
8. If salt, sugar and other spices seem a little - add to taste.
9. Place caviar in pre-prepared jars and roll up.

With baked pumpkin

Peculiarities. A nutritious and healthy vegetable dish for the winter months. A delicate appetizer goes well with meat dishes, pasta or potato side dishes. Before serving, caviar can be sprinkled with chopped herbs.

Composition:

• carrots of sweet varieties - 1 kg;
• pumpkin - 0.5 kg;
• onion - 0.4 kg;
• apple cider vinegar - 100 ml;
• garlic, ground paprika and salt - at the discretion.

Stages

1. Bake a pumpkin with carrots in a peel in the oven.
2. Fry chopped onion with oil over high heat for three to four minutes.
3. Add chopped garlic and spices to the onion.
4. After three minutes, pour in the vinegar and remove from heat.
5. Peel stewed vegetables, combine with fried ingredients, twist through a meat grinder.
6. Fill jars with caviar and pasteurize for 10-12 minutes.
7. Roll up and store in a cool place.

Recipes for caviar from carrots for the winter require careful pre-sterilization of lids and jars before seaming, which will keep the blanks until spring. Experienced housewives have noticed that canned carrots cooked in a pan successfully “stand” throughout the year, and vegetable stew from a multicooker - no more than three months.

To prepare caviar from carrots for the winter, it will take very little time and simple products. In autumn, bright and flawlessly beautiful, it has a pleasant taste and a light, memorable aroma. This is an incredibly appetizing preparation, they say about such - you will lick your fingers!

Try to cook this magical and airy delicacy for your household.

Secrets of cooking delicious carrot caviar

If you pre-fry all the ingredients of this dish, the taste will be very rich. It is best to pass vegetables in sunflower oil. In some cases, it can be replaced with another vegetable analogue, for example, corn pomace, which is a hypoallergenic product. The benefits of carrots are obvious. After passage, its components are better absorbed by the human digestive system. This root crop contains a huge amount of retinol, which contributes to the preservation of visual acuity, the growth of nails and hair. Be sure to sterilize the jars before filling them with hot caviar. This rule also applies to lids. Otherwise, all the fruits of your labor will quickly become worthless and will not bring you the expected pleasure on cold winter evenings.

1. Dish type: winter preparation.
2. Dish subtype: carrot caviar.
3. Number of servings per outlet: 35.
4. Weight of the finished dish: 3.5 kg.
5. Cooking time: .
6. Calories:

Ingredients for preparing caviar for the winter from carrots

• Carrots - 1 kg.
• Onions - 1.5 kg.
• Apples - 1 kg.
• Sunflower oil - 0.5 l.
• Sugar - to taste.
• Salt - to taste.
• Vinegar - 2 tbsp. l.

Caviar for the winter from carrots, onions and apples

First you need to peel apples and vegetables. Don't forget to wash them. Such preparation is required for the preparation of caviar according to any of the recipes.

1. Carrots need to be cut into large pieces and fried in oil. Then cut the onion into rings and saute for a short time. Apples are peeled, removing the skin and core. They need to be passed through a meat grinder. Do the same with fried carrots and onions.
2. Finally, add salt and sugar to the vegetable mixture, mix thoroughly and place in a pan on the stove. Stirring occasionally, heat the caviar well. As soon as it starts to boil, add vinegar and turn off the heat. Let the product steep for a while and then pour into a storage container.
3. Carrot caviar for the winter usually does not survive until the first cold weather. It is eaten within the first week, so housewives are advised to prepare such preservation in as many quantities as possible.

Caviar from carrots and tomatoes for the winter, passed through a meat grinder

1. Type of dish: winter preparation.
2. Dish subtype: carrot caviar.
3. Weight of the finished dish: 4 kg.
4. Cooking time: 2.5 hours.
5. National cuisine to which the dish belongs: Russian.

Ingredients

• Carrots - 1 kg.
• Onions - 1.5 kg.
• Tomatoes - 1.5 kg.
• Garlic - 100 g.
• Sunflower oil - 0.3 l.
• Sugar - 100 g.
• Salt - 1 tbsp. l..
• Ground pepper - 10 g.

Cooking method

Tomatoes need to be cleaned of skins and twigs. Cut large fruits into pieces. Wash and clean carrots. Be sure to remove the tail and top. Cut it into pieces the size of small tomatoes. Scroll the vegetables through a meat grinder and transfer the pan with heated vegetable oil. Add garlic, pepper, salt and sugar to the mixture and simmer over low heat. The caviar mass should be cooked for two hours. Then it is laid out in sterile jars and left to cool. Opening the container in winter, you will feel the breath of summer - the aroma of caviar will be so fresh and appetizing.

Carrot caviar with bell pepper

1. Type of dish: winter preparation.
2. Dish subtype: carrot caviar.
3. Servings Yield: 45.
4. Weight of the finished dish: 4.5 kg.
5. Cooking time: 3.5 hours.
6. National cuisine to which the dish belongs: Russian.

Ingredients

• Carrots - 3 pcs.
• Red bell pepper - 2 kg.
• Onion - 3 pcs.
• Tomatoes - 5 pcs.
• Garlic - one head.
• Parsley - 5 branches.
• Dill - 5 branches.
• Sunflower oil - 4 tbsp. l.
• Sugar - 1 tbsp. l.
• Salt - 1.5 tbsp. l.
• Vinegar - 1 tbsp. l.

Cooking method

Peeled root vegetables and onions cut into tiny pieces. Finely chop the herbs and garlic. Remove the seeds from the bell pepper. The stem also needs to be removed. Each tomato must be cut in half. Pour a little on a baking sheet vegetable oil and put the tomatoes and peppers on it with the skins down. Place them in the preheated oven and bake for 15 minutes. Then carefully separate the pulp from the skin. You can use a spoon for this. Hold the fruit with one hand and scrape the pulp with the other. We don't need a skin. And the pulp needs to be cut into very small pieces. Place a deep frying pan on the stove and pour vegetable oil into it. When hot, add vegetables and garlic. Simmer on medium heat for 2 hours. 10 minutes before readiness, add salt, sugar and spices to it.

Carrot caviar with semolina

1. Type of dish: winter preparation.
2. Dish subtype: carrot caviar.
3. Number of servings per outlet: 40.
4. Weight of the finished dish: 4 kg.
5. Cooking time: 2 hours.
6. National cuisine to which the dish belongs: Russian.

Ingredients

• Carrots - 1 kg.
• Beets - 0.5 kg.
• Red tomatoes - 1.5 kg.
• Garlic - to taste.
• Onion - 0.5 kg.
• Semolina - 0.5 cups.
• Vinegar - 0.5 cups.
• Sunflower oil - 0.25 l.
• Sugar - to taste.
• Salt - to taste.

Cooking method

In this recipe, in addition to vegetables, everyone's favorite semolina is also present. It gives the product density and makes it even more tender. To prepare caviar, first process the vegetables. Remove the skin from the beets, peel the carrots and onions. Divide the garlic into cloves and remove the skin from it. Grate the beets and carrots. Mix them with chopped onion and put in a saucepan with vegetable oil. Stew vegetables over low heat for half an hour. Pour boiling water over the tomatoes and peel them. Use a blender to puree them. Add them to the vegetables on the stove and simmer for another 40 minutes. Continuously stirring the bright mass, add semolina to it. Boil vegetables with cereals in this way for another 10 minutes. Then add sugar, salt, garlic and vinegar. At the end, stew the product for 5-7 minutes, take a sample, add spices if necessary and pour into sterile jars.

Such caviar has a bright color due to beets and tomatoes. It can be added to soups, made into sauces and used as a filling for sandwiches and homemade cakes.

How to cook caviar from carrots for the winter in jars: video recipe

Carrot is one of the most common vegetables, contains many vitamins and minerals. It is very often used in cooking and cosmetology, it grows in almost every garden and, of course, is famous for its useful properties. Dishes from it can be used for diseases of the heart, stomach, intestines, liver. It is widely known how this vegetable is good for vision, skin and hair.

One of the most delicious treats made from carrots is caviar. It can be prepared both for consumption in the first few days, and preserved for a long winter. A variant of such caviar is simple, easy to perform. With the help of an easy step by step recipe you will make carrot caviar for the winter very tasty and without any hassle.

Recipe for caviar from carrots for the winter “Lick your fingers”

Ingredients

Servings: - +

• carrot 800 g
• onion 400 g
• water ½ l
• tomato paste 1 glass
• vegetable oil1/2 cup
• table vinegar 9%2 tbsp. l.
• garlic 7 cloves
• salt 1 st. l.
• ground black pepper1 pinch
• Bay leaf 1 PC.

per serving

Calories: 70 kcal

Proteins: 1.16 g

Fats: 4.18 g

Carbohydrates: 6.98 g

1 hour. 10 min. Video recipe Print

First of all, you need to peel the onion and chop finely. Fry it in a pan. During this, be sure to stir occasionally, otherwise it will burn.

As soon as the onion acquires a golden hue, add tomato paste to it. It must first be diluted with water. In terms of density, it should be like sour cream. Thoroughly mix the ingredients and add a leaf of parsley.

Simmer the resulting mixture for about 5 minutes over moderate heat, stirring occasionally.

Now we take a pan, pour water into it and add the grated carrots. It can be crushed both on a large and on a fine grater. Put on the stove and bring to a boil.

As soon as the water boils, add the sautéed onion. At this point, you need to remove the laurel and add the rest of the spices - salt and pepper. Mix everything and simmer for half an hour over low heat.

While the vegetable mass is still hot, use an immersion blender to bring it to the state of a homogeneous puree. But this step can be skipped - depends on your personal preferences.

We return the pan to the stove, add chopped garlic and vinegar, bring to a boil.

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As soon as you see the first bubbles, the caviar is already completely ready. Now you can safely pour it into pre-sterilized jars and cork. Rolled cans must be turned upside down, wrapped in a blanket or blanket and left in this position until the caviar cools down. Then you can transfer the jars to a dark, cool place where the seaming will be stored. That's the whole recipe for carrot caviar for the winter, really "you will lick your fingers"!

1. Carrots for cooking should be chosen young, caviar will turn out more tender and fragrant from it.
2. When cooking, do not fry carrots for more than 10 minutes. This will help to preserve its vitamin and mineral composition as much as possible.
3. Carrots are best combined with vegetables such as beets, pumpkin, eggplant, zucchini, radish, cabbage, tomato, onion. However, it should be borne in mind that if you add fresh herbs, the shelf life is significantly reduced.
4. Before rolling, the jars should be checked for chips and cracks. Covers must be new, without dents or scratches.
5. Don't forget about sterilization! Use any method - over steam on the stove, warm in the oven or microwave.
6. After opening, carrot caviar is stored in the refrigerator for up to seven days. When using large cans, there is a chance that after the expiration of the term, part of the caviar will remain uneaten and go to waste. To avoid this, it is better to use small containers.

Advice: look for interesting recipes with photos and videos of salads and carrot blanks on our website.

Recipe for caviar from carrots through a meat grinder

Cooking time: 2 hours 20 minutes

Servings: 30

The energy value

• calories - 92.44 kcal;
• proteins - 1.07 g;
• fats - 5.83 g;
• carbohydrates - 9.11 g.

Ingredients

• carrots - 850 g;
• tomatoes - 1.5 kg;
• onion - 2 pcs.;
• garlic - 3 cloves;
• vegetable oil - 3/4 cup;
• sugar - 1/2 cup;
• salt - 1 tbsp;
• cinnamon - 0.5 tsp

Cooking

1. The first step is to prepare the vegetables. Onions, garlic and carrots get rid of the peel.
2. Tomatoes are also desirable to clean. To make this easy and not damage the juicy pulp, scald the tomatoes with boiling water, and then immediately cool in cold water.
3. Now we pass all the vegetables through a meat grinder and put them in a pan.
4. Add seasonings to the vegetable mass - oil, cinnamon, salt and sugar.
5. We put the pan on the stove, bring to a boil and cook over low heat for 1.5-2 hours. As soon as it becomes the desired density, remove.
6. That's the whole recipe for carrot caviar for the winter through a meat grinder. We lay it out in jars and seal tightly.

Recipe for spicy carrot caviar for the winter

Cooking time: 1 hour 30 minutes

Servings: 12

The energy value

• calories - 128.18 kcal;
• proteins - 1.36 g;
• fats - 10.22 g;
• carbohydrates - 7.79 g.

Ingredients

• carrots - 1.2 kg;
• tomato paste- 180 g;
• onion - 180 g;
• garlic - 3 cloves;
• bay leaf - 1 pc.;
• chili pepper - 2 pcs.;
• salt - 1 tbsp;
• ground black pepper - 1 tsp;
• vegetable oil - 150 ml.

Cooking

1. Peel the carrots and chop with a grater.
2. We remove the seeds from the hot pepper (if you want a hot snack, you can leave it) and the tail, carefully chop with a knife. It should be remembered that it is better to work with chili with gloves, as its juice can cause severe irritation on the skin.
3. Remove the skins from the onion and chop into small pieces. If you use a blender when preparing caviar, then it is best to chop all the vegetables with it. This will save time and allow you to achieve a more uniform consistency.
4. We take a pan, pour a small amount of vegetable oil into it and put it on fire. Once hot, add onion and garlic and sauté until translucent.
5. Add tomato paste, remaining oil, bay leaf and simmer everything over low heat until the onion is soft.
6. In another saucepan, fry the carrots, add hot pepper and spices to it, simmer until soft. You can add a little water to keep the vegetables from burning.
7. Mix the onion and carrot mixture, put it in a bowl suitable for cooking in the oven. We send the future caviar to the oven for 30 minutes at a temperature of 185 degrees.
8. At the end, add chopped garlic and lay out the caviar in sterilized jars.

Carrot caviar with a spicy point is ready. It remains only to transfer it to the pantry or cellar, where it will be stored for many months.

Recipe for sweet carrot caviar for the winter

Delicious and healthy snack for sandwiches for dessert.

Cooking time: 55 minutes

Servings: 15

The energy value

• calories - 103.12 kcal;
• proteins - 0.98 g;
• fats - 0.22 g;
• carbohydrates - 24.61 g.

Ingredients

• carrots - 800 g;
• Bulgarian pepper - 350 g;
• tomatoes - 550 g;
• physalis sweet varieties - 300 g;
• sugar - 2 cups;
• cinnamon - 1 tsp

Cooking

1. Carrots are peeled and rubbed on a grater. We remove the seeds and stalks from the bell pepper, cut into thin strips.
2. Grind washed tomatoes and physalis.
3. Mix vegetables, add sugar and cinnamon. Leave to brew for 30 minutes. During this time, the tomatoes should release juice.
4. Then bring to a boil and simmer in its own juice over high heat for 10 minutes.
5. We lay out the hot caviar in jars and cork.

One of the easiest ways to cook caviar is cooking in a slow cooker. Vegetables for this can be chopped in any way possible. Pour the onion into the bowl, add the tomato paste diluted with water to the consistency of sour cream, and turn on the "Baking" mode for half an hour.

After this time, add carrots and switch to the "Stew" program and set the time to 1 hour. 15 minutes after the start of the process, season with salt, black pepper and sugar. At the end, add bay leaf and allspice. After an hour, we switch back to the "Baking" mode and simmer for about an hour. Pour the finished caviar into jars, cork and send for storage in a dark, cool place.

In winter, carrot caviar is convenient to use in cooking, spread on bread or just serve as a cold appetizer. To enhance the taste, you can add tomatoes or apples. If you put chili, then the caviar will turn out to be spicy, and the bell pepper will add a piquant sweetness. Such a dish will not leave you indifferent and at the same time perfectly diversifies the diet. In addition, it will serve as a wonderful delicacy during fasting. Such an appetizer will decorate even a festive table - carrot caviar looks very tasty and appetizing.

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In winter, there is no hassle at all: they opened the blank and immediately on a sandwich. And caviar can also be used as a sauce instead of ketchup, to soak savory pastries, in stews, soup, and even traditional borscht, if you decide to follow a recipe that has a lot of tomatoes. We have plenty to choose from!

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Caviar from carrots and tomatoes for the winter through a meat grinder

This classic charm is well preserved due to the acid in tomatoes. Yes, don't be surprised! Without vinegar, it is also well stored in the apartment. However, we often play it safe and add a little apple preservative (6%).

We need:

• Carrot - 2 kg
• Tomatoes (dense and fleshy) - 2 kg
• White onion - 500 g
• Vegetable oil - up to 180 ml
• Salt (coarse grinding, no additives) - 1.5 tbsp. spoons (to taste!)
• Sugar - 1-1.5 tbsp. spoons (try!)
• Bay leaf - 2-3 pcs.
• Black pepper (ground) - 2 teaspoons + to taste

• If you do not believe in preservation without vinegar, add apple (6%) - 1.5 tbsp. spoons

Important details.

• Preservation yield - up to 4 liters. Want less? Proportionately recalculate all components and be sure to adjust salt and sugar for yourself.
• The appetizer takes popular spices very friendly: Italian herbs, red paprika and even a mixture for Korean carrots if you love a bright note of coriander. The main thing: put a little bit - try and try again! :)

How to cook easy and simple.

We clean and cut vegetables for easy loading into a meat grinder. A life hack will help you easily remove the skin from tomatoes: cut the top of the fruit crosswise and pour boiling water for 5 minutes.

Root vegetables and onions are twisted through a large grid. Next is the tomatoes. The mass for extinguishing is ready. Put oil and salt in it, adjust to taste. We put it on the stove, let it boil and simmer over low heat - about 1 hour. The caviar will boil down and become thick.

15 minutes before the finish, add bay leaf, ground pepper and, if desired, 1-2 more spices to the mass. Let's give it a go. At the very end, you can add vinegar (if you are reinsurers, like us).

Hot caviar - in sterile containers under a sealed lid - cool under a blanket. With conventional turnkey lids, the jars must be turned over. With covers on the thread, we wrap the workpiece without turning it over.

Not much trouble, right? But what a treat! She will wait for well-deserved delights even in February without any problems, especially if you add vinegar.

2+ variations on a classic theme

Texture and spices rule the roost. And this is not an exaggeration when it comes to caviar. We take the proportions of vegetables classic - from the list above.

Meat grinder to the side, the road - graters!

Three vegetables. Scroll in puree only tomatoes. We especially love the thin short strips that come from carrots on V-shaped graters a la Berner. You can’t say that much more effort, but as a result, the appetizer is more elegant in texture. For sandwiches, stuffing eggs and tartlets, this option is the most delicious.

We work with a knife: a satisfying delight is worth the effort!

But this recipe is really more laborious: we cut all the vegetables. We also cut tomatoes into cubes, and this is exactly the case when they feel noticeably different without the peel. In this option, it is especially appetizing to add greens, for example, 3-4 tablespoons of chopped dill.

The small size we need will most quickly turn out in the Chinese device "Nicer-Dyser". He is not up to processing in industrial quantities. But for a home party of textural perfection - pure health! If the vegetable cutter is new with sharp blades, the work is easy, simple and even fun.

If there were no tomatoes at hand: a simple recipe

Let's make carrot caviar with onions and tomato paste!

Simmer the finely chopped onion in the paste until softened. In a separate pan, fry the grated carrots. Combine the semi-finished products, mix and hold on a low boil for another 15 minutes.

The most crucial moment at the end: add salt, sugar, spices - bring to taste. We put the vinegar 3 minutes before turning off the fire, covering the saucepan with a lid. The simple process is completed by the already familiar hot layout. Elementary!

The proportion of vegetables and additives:

• Carrot - 1 kg
• Onion - 500 g
• Tomato paste - 200 ml (without additives, fresh, domestic production)
• Vegetable oil - 200 ml
• Garlic - 4 cloves
• Bay leaf - 2-3 pcs.
• Table vinegar (9%) - 1 teaspoon
• Black pepper to taste (ground) plus paprika or Italian herbs

Carrot caviar with apples: a delicious recipe for the winter

Apple sourness and sunny sweetness of the root. This duet is asking to be next to popular masterpieces. Meet: carrot caviar with sweet and sour apples. It keeps well and is easy to prepare!

We need:

• Carrot - 1.5 kg
• Apples - 1.5 kg
• White onion - 2 kg
• Vegetable oil - up to 350 ml
• Vinegar (9%) - 2.5 tbsp. spoons
• Sugar and salt - to taste

Good to take into account.

• The yield of conservation is about 4 liters.
• Apples take a solid, proven variety with a distinct sourness.
• If your family loves spicy, it’s not a sin to cut a hot chili pepper into this delicate sweetish ensemble (a piece without seeds 3-4 cm long).

Cooking.

Grind the carrots on a grater and simmer with butter until half cooked. Fry the onion cube in oil until it becomes translucent and soft. We send semi-finished products to the meat grinder. There are also pieces of apples.

We mix everything well and set to warm up over low heat - 15 minutes. By the end of cooking, bring to taste, adding salt and sugar. You can play with spices (a bit of cinnamon, red paprika, black pepper). The main thing: we put everything a little bit and try. Tomato paste is also not forbidden, but add carefully. She easily pulls the taste on herself.

Keep the caviar on the fire for a couple more minutes, pour in the vinegar, cover with a lid. It's time for the bank breakdown. Right from the stove they packaged - rolled up - sent to cool slowly.

Carrot caviar with baked bell pepper

And also for the winter in the recipe step by step. One of the most sophisticated options after caviar pieces. Preparation will take half an hour longer - due to roasting vegetables.

We need:

• Carrot - 1.5 kg
• Bulgarian pepper - 1 kg
• Onion - 200 g (2 pcs. Medium)
• Tomato - 400 g
• Garlic - 4-5 cloves
• Greens (dill and parsley) - 3 tbsp. spoons (chopped!)
• Vegetable oil - up to 200 ml
• Apple cider vinegar (6%) - 2 tbsp. spoons
• Salt, sugar - to taste (taste and adjust to taste)

Important details.

• Conservation yield - about 3.5 liters
• We take red peppers, as fleshy as possible.

How to cook.

Roast the peppers in the oven at 200°C. We turn the vegetables over several times so that they are browned on all sides to dark tan marks. This will take up to half an hour, depending on the size of the peppers. Turn off the heat and let the peppers cool in the closed oven. The skin will come off and we will easily peel the pulp. We cut the yummy in a small size, and if laziness, then we pass it through a blender.

Tomatoes must be peeled and twisted into a puree. Chop the garlic and herbs finely, as in a delicious salad.

Let's cut the onion classically: a small cube, as for soup frying. Grind the carrots according to your mood. Both shavings and thin short straws from under the Berner are suitable for this option. Stew it together with onions until soft in a saucepan with half the oil (100 ml) - 5-7 minutes. Add tomato puree and simmer for another 15 minutes.

We send roasted peppers and herbs to the saucepan. We fall asleep salt and sugar, we try, is there enough for our taste.

We continue to simmer the vegetable splendor for another 10-15 minutes. We put the garlic slices, mix and pour in the vinegar. The last 5 minutes on the fire - it's time to distribute the jars directly from the stove. As rolled up, set to cool slowly in a wrapped form.

Carrot caviar with garlic and tomatoes

Spicy, rich and thick caviar, which, nevertheless, will perfectly replace both the sauce for the second course and the spread on a sandwich. The author of the video called it a “salad”, but this does not change the essence of the recipe - “You will lick your fingers!”. Try it yourself!

We need:

• Tomatoes - 1.5 kg
• Carrot - 1 kg
• Garlic - 100 g (3 medium heads)
• Vegetable oil - 1 cup
• Table vinegar (9%) - 1 tbsp. a spoon
• Black pepper (ground) - 1 tbsp. a spoon
• Sugar - 100 g
• Salt - 1 tbsp. a spoon

Meat grinder - boiling - layout in hot jars. Voila! Again without sterilization - immediately in the list of masterpieces at no extra cost. :)

Carrot caviar for the winter with zucchini

"My lovely! Real jam!" - you think, opening a jar of squash caviar. But what if we say that you can just as recklessly fall in love with carrot caviar? Prepare a recipe with zucchini or eggplant to diversify the preparations with a new love.

We need:

• Carrot - 1 kg
• Zucchini (any variety) - 500 kg
• Tomatoes (fleshy, without abundant juice) - 1 kg
• White onion - 300 g
• Dill (greens) - 150-200 g
• Vegetable oil - 150-180 ml
• Salt (coarse, without additives) - 2.5-3 tbsp. spoons (try!)
• Black pepper (ground) - 1-2 teaspoons (without a slide, try!)
• Table vinegar (9%) - 4 tbsp. spoons

Important details.

• Preservation yield - no more than 3 liters.
• The denser the tomatoes, the shorter the caviar boiling time.

The number of vegetables can be varied. But if there are about a kilogram of tomatoes left, it will not be superfluous to increase the amount of preservative for better storage. For every additional 1.2 kg of vegetables - approximately 1 tablespoon of vinegar.

How we cook.

Zucchini and blue be sure to clean. From old fruits, remove the middle part with seeds. You can grind in different ways: through a meat grinder or chop with a knife into a small cube. Onions and carrots are best grated on a coarse grater. For a root crop, you can also indulge in Berner: we take a nozzle for thin straws.

Tomatoes are best cleaned by scalding with boiling water. Then the caviar is more tender. Or we do it quickly and uneconomically: cut it in half and apply a slice of tomato to the grater. We rub - in the hand there is a skin with a small layer of pulp. And the simplest solution is suitable for thin-skinned varieties: process through a meat grinder with a fine grate directly with the skin.

In a large saucepan, sauté carrots and onions in oil. Our goal is softened semi-cooked vegetables. This will take about 10 minutes. Add squash slices to them and, if necessary, a little water. Simmer another 10 minutes. Then we send the tomato puree to the saucepan. The whole mixture is stewed over low heat - 20 minutes.

It's time to refine the taste. We fall asleep finely chopped dill, salt and black pepper. With spices - to taste: a portion was poured, stirred and tasted. You can also add tomato paste: also a spoonful with a sample. Another 5 minutes on fire. At the end, pour in the vinegar, mix and lay out the hot caviar in sterile jars. Close - wrap - let cool.

Carrot caviar is considered a great snack. It's tasty, healthy, quick and easy to prepare. The ingredients included in the caviar are available. It will take no more than an hour to prepare. How to cook caviar from carrots for the winter?

Carrot caviar - recipe with photo

Ingredients

Carrot 1 kg Sunflower oil 300 grams Bay leaf 4 pieces)

• Servings: 1
• Cooking time: 2 minutes

Classic version of carrot caviar

To prepare it, you need a minimum of ingredients.

Components:

• carrots - 1.5 kg;
• onion - 1 kg;
• garlic - 6 cloves;
• tomato paste - 4 tbsp. l.;
• sunflower oil - 300 g;
• salt and pepper to taste
• laurel leaf - 4 pcs.

Tomato paste must be diluted cold water to thicken the consistency.

Cooking:

Wash and clean vegetables. Cut the onion into small cubes, grate the carrot with a coarse grater. In a separate bowl, combine pasta, onion, oil and bay leaves. Salt and pepper the composition.

Put the dishes on the fire and boil - the tomato paste should be boiled down, and the onion should become soft. Separately, fry the carrots with oil, then pour in the water and simmer the mass. Combine the paste with the carrots, sprinkle with grated garlic and simmer, bringing to a boil. Caviar is ready.

Caviar from carrots through a meat grinder at home

A vegetable appetizer will decorate the table. It takes a little time and effort to prepare.

Components:

• carrots - 1 kg;
• tomato - 2 kg;
• onion - 1 pc.;
• garlic - 4 cloves;
• sunflower oil - 250 ml;
• cinnamon - 0.5 tsp;
• sugar - 1 tbsp.;
• salt - 1 tbsp. l.

Optionally, cinnamon is replaced with nutmeg. You will get very tasty caviar from carrots using a meat grinder at home.

Cooking:

All vegetables are cleaned and passed through a meat grinder. Then sunflower oil is poured in, salt with sugar, cinnamon are poured. The mass is mixed and put on fire. As soon as it boils, cook for 2 hours. The caviar is ready.

Carrot caviar with vinegar

Another option is with the addition of vinegar.

Ingredients:

• tomatoes - 1.6 kg;
• carrot - 1 kg;
• sunflower oil - 250 ml;
• sugar - 100 g;
• salt - 2 tsp;
• garlic - 1 head;
• pepper - 1 tsp;
• vinegar - 2 tbsp. l.

You can add more or less garlic according to preference.

Cooking:

Cut the tomatoes into cubes, pass the carrots through a meat grinder or chop with a blender. Combine the vegetables, add oil, sugar and salt to them - simmer the mass for 2 hours.

For 15 min. before the end of the time, add garlic and pepper - stir. Once the time is up, pour in the vinegar. Caviar is ready, you can roll it into jars. Before that, sterilize them.

As you can see, carrot caviar is a light and satisfying dish. It diversifies the diet and enriches the body with vitamins. Prepares easily and quickly. The recipe with a photo of carrot caviar attracts with its simplicity.