Appetizing vegetable caviar: preparations for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any vegetable is suitable for cooking caviar. In this article, we have collected the most popular recipes. The cooking process is not laborious, and it will not take much time.

Vegetable caviar: zucchini recipe

Main ingredients:

• one sweet pepper;
• zucchini (1.5 kg);
• one tomato;
• allspice;
• four onions;
• three cloves of garlic;
• three carrots;
• water;
• s alt.

Cooking technology

Wash the zucchini, remove the seeds, cut off the skin. Cut into cubes. Take a deep frying pan, fill it with water. Put chopped zucchini in there. Simmer over low heat until they are soft. Cool down. Wash the carrots and grate on a coarse grater. Peel and finely chop the onion. We take a frying pan and fry carrots with onions in vegetable oil. Cool down too. Wash the tomato. Scald with boiling water, remove the peel. Cut the tomato and pepper. Next, put the zucchini, garlic, carrots, onion, chopped tomato and pepper in a blender. S alt, spice the resulting mass.

If your kitchen does not have a blender, you can skip the productstwice through a meat grinder. Put the mixture in a large saucepan and simmer under the lid on the stove. If you will not use caviar after cooking, then cool it and transfer it to a container. Remove to refrigerator. It will stay like this for a week. And if you want to prepare for the winter, then bring the product to a boil. Arrange then in sterilized jars, add a little vegetable oil and roll up. Store in a cool, dark place.

Vegetable caviar: eggplant recipe

Main ingredients:

• two onions;
• four tomatoes;
• three cloves of garlic;
• allspice;
• sugar;
• greens;
• three bell peppers;
• three eggplants;
• s alt;
• nutmeg;
• table vinegar;
• vegetable oil.

Cooking process

Wash the eggplant and peppers. Cut them into small cubes. Mix vegetables in a bowl, season with s alt. Take a deep frying pan and heat it up. Add vegetable oil. Then spread the vegetable mixture. Simmer for about forty minutes. Meanwhile, peel and finely chop the onion. Put in a pan and simmer further. We take clean tomatoes, cut them into cubes and add to other vegetables. When the tomatoes give juice, we introduce sugar. Simmer another seven minutes. When the vegetable caviar is ready, remove the pan from the stove. Peel the garlic and chop finely. Can be squeezed through a garlic press. We cut greens. Sprinkle caviar with all this.

Vegetable caviar: beetroot recipe

Main ingredients:

• pumpkin (300 grams);
• one bulb:
• ginger;
• apple vinegar;
• thyme;
• two beets;
• one carrot;
• two cloves of garlic;
• s alt;
• allspice.

Cooking technology

Wash the pumpkin and cut into pieces so that it is convenient to grate on a coarse grater. We do the same with beets and carrots. Finely chop the onion and garlic with a knife. Grate the ginger on a fine grater. Next, mix all the chopped vegetables, add spices to taste and vegetable oil. We present a choice of cooking options for vegetable caviar: on the stove in a frying pan over low heat, in a slow cooker (“Stewing” mode), in an oven in pots at 180 degrees. Take your pick.

So the vegetable caviar is ready (you can see the recipe with the photo a little higher). Serve as a side dish or on bread as an appetizer.

Cooking vegetable caviar is a great way to please and surprise your loved ones!