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 onions are 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!

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

The taste of vegetables is familiar to almost everyone 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. Saute 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. Finally, 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 the 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

Caviar can be not only squash or eggplant. If you combine these two vegetables, you get a very appetizing and tasty snack. The main thing is to follow the order of preparation, and we will now tell you how to do this and what ingredients are needed.

So, the whole process can be divided into three stages:

1. Preparing vegetables.
2. Frying and stewing ingredients.
3. Processing stewed vegetables and bringing caviar to the desired consistency.

How many and what vegetables will you need?

For caviar you need to wash, peel and cut:

• two large carrots;
• three medium zucchini;
• two medium ones;
• three to four large onions;
• one small hot pepper.

Cut the onion into large cubes. Cut the carrots into two halves, and again divide each of them lengthwise into two parts. Next, we also cut it coarsely, into triangles. Peel the zucchini and eggplant (but without fanaticism), cut off the ends and cut into large cubes. But it’s better to chop the hot pepper finely, after selecting the seeds.

If you come across overripe zucchini with seeds, the latter must be cut out so as not to spoil the appearance of the caviar.

How and for how long to stew vegetables?

In order for our vegetables to be thoroughly fried, we need a cauldron and sunflower oil. There should be a lot of oil, at least 150 ml. It would be possible to immediately combine all the components and put them to simmer, but then the caviar will not have such a unique aroma and taste. Pre-roasting helps the vegetables fully develop and release their flavor.

If you want caviar to be less fatty and without a characteristic odor, it is better to use refined oil.

The order of preparation is as follows:

1. First, throw the carrots and onions into the cauldron. Simmer them until a light golden hue appears.
2. Add hot pepper to them. Fry for about five minutes, stirring.
3. Add the zucchini and eggplant last. We close the lid so that they release the juice faster and the workpiece does not have time to burn at the bottom.

When the vegetables soften and settle, turn on the burner and leave our caviar to simmer for about 40-60 minutes, but without a lid. All this time, be sure to periodically stir the vegetables with a wooden spatula.

Caviar: final stage

So, the vegetables are ready, but for now they look more like a salad. All that remains is to bring them to the consistency of caviar and season. Take a blender, put the mixture into it along with the yushka and grind until smooth. Pour it back into the cauldron and simmer a little more so that the excess juice evaporates. At the end, add salt to taste and pour in 2 tbsp. l. vinegar. Let it simmer for a couple of minutes and you can remove it from the heat and roll it up.

If caviar is not being prepared as a winter reserve, vinegar may not be added.

Video on how to make vegetable caviar

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We continue the topic of preparing vegetables for the winter. In this article you will find unusual recipes for caviar made from vegetables. Vegetable caviar is prepared from various vegetables. Caviar can be from a vegetable mixture or from one vegetable. For example, from zucchini or beets. How to cook vegetable caviar read on.

Vegetable caviar: how to cook / Vegetable caviar recipes

Recipe Eggplant caviar in Greek

Ingredients:

• 1 kg tomatoes
• 3 kg eggplant
• 0.5 kg bell pepper
• 1 kg onions
• 0.5 l vegetable oil
• 1 bunch of greens
• 100 gr. salt (or a little less)
• 1 tsp. Sahara
• 0.5 tsp. ground black pepper
• 10 pieces. 0.5 l cans

Cooking method:

1. Wash and chop the greens.
2. Cut the eggplants into slices and blanch in boiling water for 10-15 minutes.
3. bell pepper remove seeds and cut into strips.
4. Blanch the pepper in boiling water for 3-5 minutes.
5. Onion peel and cut into half rings.
6. Fry eggplants and onions on vegetable oil.
7. Cut the tomatoes into slices.
8. Pass eggplants, bell peppers, onions, and greenery.
9. Place everything in an enamel pan, add sugar and salt.
10. Simmer the caviar for 20 minutes over low heat.
11. At the end of cooking, season with pepper.
12. Sterilize jars.
13. Fill the jars with caviar and cover with lids.
14. Sterilize the caviar for 40-45 minutes.
15. Then roll up the jars with lids, cool and store.

Recipe for squash caviar

Ingredients:

• 1.2 squash
• 3 pcs. onions
• 4 tbsp. l. tomato paste
• 3 tbsp. l. vegetable oil
• 1 tsp. 3% vinegar
• pepper

Cooking method:

1. Wash the squash and cut into slices.
2. Place the squash on a baking sheet and bake in a hot oven.
3. Then cool the squash and pass through a meat grinder along with the onions.
4. Add tomato paste.
5. Simmer the caviar for 10-15 minutes.
6. At the end add add salt and pepper to taste, pour in vinegar.
7. Cool the caviar and serve. Keep refrigerated.

Recipe: Tomato Caviar

Ingredients:

• 2.5 kg tomatoes
• 0.5 kg apples
• 0.5 kg onions
• 0.5 kg carrots
• 0.5 kg bell pepper
• 1 tbsp. vegetable oil
• 5 tooth garlic

Cooking method:

1. Wash, peel and mince the vegetables along with the garlic.
2. For homogeneity, beat with a blender.
3. Transfer the mixture into a saucepan.
4. Add salt and oil.
5. T suture the calf for about 30 minutes.
6. Sterilize jars.
7. Place the caviar in hot jars and roll up immediately.
8. Cool the jars under a towel. Store in a cool place.

Recipe Ryazan style onion caviar

Ingredients:

• 0.5 kg onions
• 2 tomatoes
• 5 tbsp. l. vegetable oil
• pepper
• parsley

Cooking method:

1. Wash the tomatoes and cut into cubes.
2. And grind the tomatoes in a blender into a homogeneous puree.
3. Peel the onion and finely chop.
4. Fry the onion in vegetable oil until golden brown.
5. Pour in tomato puree to the bow.
6. Season the caviar with salt and pepper to taste.
7. Simmer for about 10 minutes.
8. Cool the caviar and serve with herbs.

Recipe Caviar from red Bulgarian pepper

Ingredients:

• 2.5 kg bell pepper (red)
• 1 parsley root
• 1 celery root
• 0.5 tbsp. vegetable oil
• carrot
• 2 pcs. onions
• 2 tomatoes
• 1 tsp ground black pepper

Cooking method:

1. Peppers wash and bake in the oven.
2. Then wrap them in a bag for a few minutes.
3. Peel the peppers and remove the seeds.
4. Pass the peppers through a meat grinder.
5. Grate carrots and aromatic roots.
6. Fry the roots with carrots in vegetable oil until half cooked.
7. Peel the onion, cut into strips and fry separately until golden brown.
8. Wash the tomatoes and grate them on a coarse grater.
9. Boil the resulting tomato mass.
10. Connect with All prepared ingredients are in the pan.
11. Season the caviar with salt and pepper.
12. Simmer the mixture for 10 minutes.
13. Sterilize the jars and fill them with hot caviar.
14. Sterilize 0.5 liter jars for 30 minutes, and 1 liter jars for 40 minutes.
15. Roll up the jars with lids and wrap them until they cool completely.
16. Store caviar in a cool place.

Video recipe " Jewish squash caviar"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

If there is a refrigerator in the house
The red one is not filled with caviar,
Stock up on vegetables
-Thankfully, we have more than enough of them!

lCaviar for the winter is a wonderful preparation that is not a shame to put on the holiday table or serve for a family dinner. Cooking caviar is easy and simple, it is a pleasure to eat. Today I opened a jar of squash caviar, tomorrow - from eggplant, the day after tomorrow - I treated my household to mushroom caviar, and so on - at least every day!

Caviar for the winter is prepared in three stages: preparation of the necessary ingredients, the cooking process itself and packaging in clean, sterilized jars, followed by sealing with the same clean, sterilized lids. That's all! Can't choose a recipe? Come visit us at Culinary Eden! And we will advise, and help, and teach.

Squash and eggplant caviar can rightfully be called hits of autumn. Both take first place in the ranking of preparations for the winter.

Squash caviar “Golden” (without mayonnaise)

Ingredients:
2 kg zucchini,
1 kg bell pepper,
1 kg of tomatoes,
1 kg carrots,
500 g onions,
300 g garlic,
2-3 bunches of parsley,
500 g vegetable oil,
150 g sugar,
70 g salt,
50 g 6% vinegar,
1 tsp. allspice or 1 tbsp. l. hops-suneli - optional.

Preparation:
Wash the zucchini thoroughly, peel off the skin if it is hard. If the zucchini is young, you can cook it with the peel. Grate the zucchini on a medium grater and squeeze out the excess juice. Grate the carrots with a medium grater, chop the onion, and cut the seeded bell pepper into thin strips. Cut the peeled tomatoes into several pieces, peel the garlic, rinse the parsley, shake it lightly several times to remove excess moisture, and pass it together with the tomatoes and garlic through a meat grinder. Pour vegetable oil into an enamel pan or saucepan, heat it, put the onion in it and fry, stirring, for 10 minutes over medium heat. Then add tomatoes, carrots, stir and continue frying for another 10 minutes, remembering to stir. Pour salt, sugar, vinegar into the tomatoes with garlic and herbs and stir. Then pour the tomato sauce into the fried onions and carrots, stir well and let the mixture boil. Next, add zucchini with bell pepper to the total mass and bring the vegetables to a boil. Cook the caviar over medium heat, stirring so as not to burn, for 50-60 minutes. At the end of cooking, add suneli hops or allspice to the caviar if desired. Pack the finished caviar into sterilized jars, roll it up, turn it over, and wrap it.

Squash caviar “Sovetskaya” with mayonnaise

Ingredients:
3 kg peeled and seeded zucchini,
1.5 kg carrots,
500 g onions,
200 g tomatoes,
250 ml mayonnaise,
1 tbsp. l. salt,
⅓ tbsp. Sahara,
2 tbsp. l. 9% vinegar,
6 black peppercorns,
favorite spices - according to taste and desire.

Preparation:
All washed and peeled vegetables, except tomatoes, are passed through a meat grinder and, placing the vegetable mass in a saucepan with a thick bottom, simmer for 2 hours, stirring, over low heat. Be careful that the mixture does not burn, otherwise all the work will go down the drain. Then add very finely chopped tomatoes to the stewed vegetables, after removing their skins, and mayonnaise, mix everything thoroughly, add spices and cook over low heat for another 30 minutes. Place the finished hot caviar into pre-sterilized jars and roll up.

Ingredients:
3 kg eggplants,
3 kg tomatoes,
1 kg bell pepper,
1 kg of onion,
1 kg carrots,
250 g garlic,
1 pod of red hot pepper,
½ tbsp. vegetable oil,
salt - to taste.

Preparation:
Chop the onion into half rings and fry in a deep, thick-walled saucepan or saucepan with heated vegetable oil. Then, after a few minutes, add the seeded and cut into strips bell peppers and finely chopped tomatoes. When the tomatoes release their juice, add the eggplants cut into small cubes with the vegetables. Cover the dish where the vegetables are cooked with a lid and simmer the contents for 5-7 minutes. Then add chopped garlic, salt the dish to taste and cook for 30-40 minutes, stirring constantly, until the liquid has completely evaporated. Remember that the bottom of the caviar should not burn under any circumstances. Pack into hot sterilized jars and roll up.

Beet caviar also has every right to take its place in our pantries. And if you reduce the amount of vinegar, then such caviar is suitable for baby food. In this case, pay special attention to sterilizing the jars and lids and wrap the rolled up jars for a couple of days until they cool completely.

“Red” caviar from tomatoes with beets for the winter

Ingredients:
3 kg tomatoes,
2 kg carrots,
1 kg of onion,
1 kg beets,
3 sweet bell peppers,
1 pod of hot pepper,
800 ml vegetable oil,
1 tbsp. Sahara,
3 tbsp. l. salt,
1 tbsp. l. vinegar essence.

Preparation:
Prepare the vegetables: wash the vegetables, peel them, cut everything into pieces and pass through a meat grinder. Add vegetable oil, sugar, salt. Place on the fire and after boiling, cook for 2 hours. Add vinegar before finishing cooking. Stir and, turning off the heat, spread the finished caviar into prepared sterilized jars, roll up the lids and wrap until completely cool.

It happens that there are very few red tomatoes left, but there is nowhere to put the green ones. A great reason to make caviar out of them.

Green tomato caviar for the winter

Ingredients:
1.2 kg green tomatoes,
300 g red tomatoes,
350 g carrots,
150 g onion,
100 ml vegetable oil,
25 g sugar,
20 g salt,
celery and parsley roots, parsley, dill, celery, bay leaf and other spices - to taste.

Preparation:
Pass tomatoes of both colors through a meat grinder and cook for 20 minutes. Chop carrots and onions and fry in vegetable oil. Combine all ingredients and cook for 15-20 minutes. Then place the caviar in clean, sterilized jars and seal them with prepared boiled lids. When the jars have cooled, store them in a cool, dry place.

Mushroom caviar with vegetables for the winter

Ingredients:
1 kg mushrooms,
300 g tomatoes,
200 g onions,
vegetable oil,
salt, pepper - to taste.

Preparation:
Boil the mushrooms for 20 minutes in salted water, then drain in a colander, rinse and drain excess water. Then pass the mushrooms through a meat grinder and fry in a deep frying pan or saucepan in vegetable oil for 30 minutes, stirring occasionally. Cut the onion into thin half rings, the tomatoes into thin circles. Together with the onions, lightly fry them in vegetable oil. Then add this mass to the mushrooms, salt and pepper to taste and simmer everything together for another 15-20 minutes. Place the finished hot caviar into sterilized jars and roll up the lids.

Almost any caviar recipe for the winter can be made in a slow cooker. Simply reduce the amount of ingredients based on the volume of your multicooker bowl.

Vegetable caviar in a slow cooker

Ingredients:
500 g zucchini,
200 g tomatoes,
200 g white cabbage,
150 g carrots,
150 g onion,
2 tbsp. l. vegetable oil,
2 tsp. Sahara,
1 tsp. salt,
9% vinegar.

Preparation:
Cut the zucchini and onion into cubes, finely chop the cabbage, grate the carrots on a coarse grater, cut the peeled tomatoes into small cubes. Stir the vegetables and place them in the multicooker bowl, adding vegetable oil first. Add sugar, salt and, setting the “Stew” mode for 1.5 hours, cook the vegetables in their own juice. After cooking, chop the vegetables with a blender, place them in sterilized jars, add a little vinegar to each and roll up the lids.

Here are some different caviar for the winter. There are many more recipes for this simple preparation on our website. Visit our pages!

Happy preparations!

Larisa Shuftaykina