Vegetable carrot caviar. Caviar from carrots and onions for the winter

13.02.2021

Canning and preparation are still in progress, but my jars are already slowly "destroyed" at lunch. Zucchini caviar is being replaced by equally 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, onions with garlic, a little fresh parsley, as well as salt, black pepper and a little hot pepper, apple cider vinegar.

All vegetable ingredients must be peeled and chopped 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!

Containers for storing 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 for the winter is ready! 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.

Carrot caviar is considered a great snack. It is 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 it. How to cook carrot caviar 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

The classic version of carrot caviar

To prepare it, you need a minimum of ingredients.

Components:

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

The tomato paste should be diluted with cold water to thicken the consistency.

Preparation:

Wash and peel vegetables. Cut the onion into small cubes, grate the carrots with a coarse grater. Combine the pasta, onion, oil and laurel leaves in a separate bowl. Salt and pepper the composition.

Put the dishes on the fire and boil - the tomato paste should boil down and the onion should become soft. Separately fry the carrots with oil, then add water and simmer the mixture. Combine the paste with the carrots, sprinkle with grated garlic and simmer until boiling. The caviar is ready.

Carrot caviar through a meat grinder at home

A vegetable snack will become a table decoration. It will take a little time and effort to prepare it.

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, substitute cinnamon for nutmeg. You will get very tasty carrot caviar using a meat grinder at home.

Preparation:

All vegetables are peeled and passed through a meat grinder. Then sunflower oil is poured in, salt and sugar, cinnamon are added. 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;
carrots - 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 your preferences.

Preparation:

Cut the tomatoes into cubes, mince the carrots or chop with a blender. Combine vegetables, add butter, sugar and salt to them - simmer for 2 hours.

In 15 min. until the end of the time, add garlic and pepper - stir. Once the time is up, pour in the vinegar. The caviar is ready, you can roll it up in 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. It is easy and quick to prepare. The recipe with a photo of carrot caviar attracts with its simplicity.

Carrot caviar turns out to be divinely tasty and will surprise even those who are skeptical about boiled or. Among the many variations of its preparation, the recipe with bell peppers and fresh tomatoes, as well as an appetizer made from carrots with tomato paste by baking the ingredients in the oven, is especially successful.

Delicious carrot caviar for the winter - a recipe with bell peppers and tomatoes

Ingredients:

carrots - 1.2 kg;
tomatoes - 340 g;
bulbs - 540 g;
large garlic teeth - 2-3 pcs.;
sweet bell pepper - 340 g;
hot pepper pod (optional) - 1 pc .;
non-iodized rock salt and a mixture of ground peppers - to taste;
refined sunflower oil - 60 ml;
vinegar 9% - 10 ml.

Preparation

For cooking caviar, carrots must be washed, peeled and grated on a coarse or medium grater. We also grind the pulp of sweet bell peppers and hot peppers. You can cut it as finely as possible with a knife, or simply chop it with a blender. In the same manner, we prepare peeled onions and garlic teeth, and also grind the peeled tomatoes on a grater.

Warm up the sunflower oil in a saucepan or deep frying pan and put the onion in it, after a couple of minutes add the garlic and fry the ingredients a little more with frequent stirring. The next in line is Bulgarian sweet and hot peppers. We fry it together with onions and garlic for three minutes, after which we put the prepared carrots and tomato mass, add some salt to the caviar components, pepper, mix and cover with a lid. We leave the caviar for simmering on moderate heat for thirty minutes, after which we add vinegar, mix and spread hot on sterile vessels. We seal the blank with sterile lids and turn it upside down until it cools completely, wrapping it in an additional blanket.

How to cook spicy carrot caviar for the winter - a recipe with tomato paste

Ingredients:

carrots - 1.2 kg;
- 190 g;
onions - 190 g;
large garlic teeth - 3-4 pcs.;
laurel leaves - 2 pcs.;
hot pepper pods - 1-2 pcs.;
non-iodized rock salt and a mixture of freshly ground peppers - to taste;
refined sunflower oil - 190 ml.

Preparation

First of all, we prepare all the necessary vegetables for caviar. Wash the carrots, peel and grind on a medium grater. You can simply twist the vegetable in a meat grinder or grind it in a blender, so it will turn out to cope with the task faster. We get rid of the seeds and stalks of hot pepper pods, after which we simply chop finely with a knife or do the same as with carrots. We clean the onions and garlic cloves and chop them into cubes as small as possible, after which we put the onion mass in a frying pan or stewpan with a small amount of sunflower oil that has already been warmed up without aroma. Fry the vegetable until transparent, then add tomato paste diluted with water to the texture of sour cream, pour in the remaining oil, throw in the bay leaves and simmer the mixture over moderate heat until the onion is soft.

In another bowl, fry a little carrots, add a little water and simmer the vegetable mass with the addition of hot pepper and salt until the components are soft.

Now we combine the tomato-onion base and the carrot base, season to taste with salt and a mixture of freshly ground peppers, mix, put in a bowl suitable for cooking in the oven, cover with a lid and send it to simmer for thirty minutes in a device heated to 185 degrees.

Now we mix the garlic into the caviar, put it in clean jars, cover it with lids and put it to sterilize in a bowl of boiling water. After twenty minutes, we seal the lids and let the vessels cool.

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.
Dilute the tomato paste with boiled chilled water until the consistency of thick sour cream.
Onions, carrots, peel, wash. Cut the onion into small cubes, grate the carrots on a coarse grater.
Then, in a separate saucepan, combine the tomato paste, chopped onions, add vegetable oil, bay leaf, 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.

Zucchini and eggplant caviar is harvested for the winter in almost every home. But this is not all vegetables suitable for preparing caviar. Incredibly delicious caviar can be made, 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:

Beets must be washed and peeled. After that, it must be crushed using a conventional meat grinder.
The chopped root vegetable is fried in oil. This process takes about half an hour.
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.
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.
Tomato puree is poured into vegetables and salted. The mixture languishes for another hour.
A quarter of an hour before the completion of this process, chopped garlic and herbs are added to the caviar.
Containers are prepared for conservation, washed with soda and subjected to the necessary sterilization.
Still very hot caviar 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:

Squash must be washed, cut and baked until cooked in a regular oven. Baking is a faster process than frying. At the same time, vegetables are much softer and more aromatic.
Slightly cooled squash is ground in a conventional meat grinder or blender.
Peel the onion and chop it very finely.
Chopped onions are transferred to a pan with the most heated oil, tomato paste is added to it and fried a little.
The prepared tomato mixture is added to the chopped squash.
The caviar is stewed for at least half an hour over low heat until it thickens.
A few minutes before cooking it is salted, pepper and vinegar is added.
A container for canning is prepared, it is washed with soda and subjected to the necessary sterilization.
The finished product is put into heat-treated jars and rolled up immediately.
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:

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.
The leftover vegetables are naturally washed too.
The skins are peeled off the zucchini.
All seeds are carefully removed from the pepper.
Tomatoes are cut into a pair of equal pieces.
All prepared vegetables are transferred to a special baking sleeve.
The filled sleeve is tied and transferred to a preheated oven, where the vegetables should stay for about half an hour.
All husks are removed from the onion and cut into small cubes.
The carrots are peeled and chopped.
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.
A sleeve with baked vegetables is removed from the oven.
The peel is removed from slightly cooled tomatoes.
All vegetables are minced using a conventional meat grinder.
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.
The caviar is removed from the fire, mixed with salt and pepper. Then it is cooked for the same amount of time.
In the last minutes of cooking, chopped garlic and vinegar are added to the caviar.
A container is prepared for further canning, it is thoroughly washed with soda and subjected to the necessary sterilization.
Still very hot caviar is transferred to the heat-treated jars and immediately rolled up.
It is better to cool such caviar upside down and covered with a blanket.

Important! Baking vegetables is not only good for quick cooking. Such vegetables retain much more nutrients, which simply evaporate when boiled or fried. By baking vegetables, you can avoid adding extra fats to the product, respectively, the dish turns out to be less nutritious 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 that 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:

Young carrots must be washed and cleaned, after which they are slightly dried and chopped in a conventional meat grinder or blender.
Pepper, sweet and bitter, of course, is also washed, all the seeds are carefully removed and crushed by analogy with carrots.
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.
The existing husk is removed from the onion and then it is chopped with a knife into miniature cubes.
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.
After half an hour, salt is added to the vegetable mixture and the vegetables languish for about ten minutes.
The container is prepared for further preservation, it is washed with soda and subjected to the necessary sterilization.
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 housewife in the bins has a huge number of jars with various variations of 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:

First of all, the container is prepared for further canning, it is washed with soda and subjected to the necessary sterilization.
The existing husk is removed from the onion and it is chopped with a knife into miniature cubes.
Carrots must be washed and peeled. Then it must be cut into tiny cubes.
Tomatoes are immersed in boiling water for a few seconds, after which the skin is easily removed from them.
Peeled tomatoes are randomly chopped and minced using a conventional meat grinder.
Tomato puree is mixed with chopped carrots and onions, spices, oil and naturally salt.
Boil the vegetable mixture and cook for at least two hours with frequent stirring.
A couple of minutes before the end of cooking, vinegar is added to the caviar.
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 the constant stirring of the vegetable mixture. A little forgetfulness and instead of a tasty dish, you may get burnt gruel. 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.