It is not overseas, not eggplant, but also tasty and desirable. However, not everyone has tried it yet. But in vain! Carrot caviar tastes complex and rich. Depending on the wishes of the hostess, it can be tender and sweetish or spicy and spicy.
Caviar with onions, garlic and tomato paste
Ingredients
- Carrots - 1 kg (unpeeled)
- Onions - 500 g
- Garlic - 7 cloves (large)
- Tomato juice - 350 g or 3 tablespoons of tomato paste, diluted with 300 ml of water;
- Refined sunflower oil - 100 ml
- Vinegar - 50 ml (strength - 9%)
- Salt - 1 tsp (large-stone)
- Black pepper - 0.5 tsp.
- Dry cayenne pepper - 1 pinch (optional)
Output of the finished product: about 1 l.
If you are cooking for the first time, you should choose the smallest possible jars. For example, 200 ml - one of them is just enough for a family tasting.
Preparation
- Let's weigh the ingredients. This process is reminiscent of Cinderella's getting ready for a ball, where you will be the fairy godmother. So, we had such a bunch of "grimy" vegetables, just dug out in the morning ...
- ... And here is such a juicy food set. The peel from the carrot, as expected, is not cut off, but carefully peeled off.
- We heat the oil, simmer the onion. The capacity must be taken from 2 liters, preferably even larger. A cauldron, a saucepan with a thick bottom, and a saucepan are suitable for you. It will take about 10 minutes to cook. Do not forget to stir the onion, it is insidious - it can remain white for 8 minutes, and the next moment it can be burnt in a brazen way.
- We rub the carrots on a coarse grater, send them to the onions. Simmer for another 15 minutes. During this time, the vegetable will brighten and become soft.
- Add tomato paste and garlic (the latter can be either squeezed out or finely chopped).
- Cooking for another 10-15 minutes. During this time, the future caviar will significantly decrease in volume - the pan was just full, and voila - half of the vegetables seemed to have disappeared somewhere.
- It's time to put the blender in here and puree the carrots. The fire may not even be turned off.
- It remains to salt the caviar, pepper, pour in the vinegar, and let it boil (and in fact - just "puff", because it is very thick) for another couple of minutes.
- While still boiling, we seal it in sterile jars, turn them over under a "fur coat" overnight. When the jars are cool, we transfer the workpiece to the basement.
Result: delicate in consistency, but rather pungent (especially in the aftertaste) snack. Immediately after cooking, vinegar can be felt in it, but when the caviar is infused in jars, the taste is normalized.
Due to the absence of sugar, such a workpiece will appeal to those watching their figure. It is also suitable for a lean table.
By the way! In appearance, this blank resembles classic squash caviar, and in the dark of the pantry it is easy to confuse it with apricot jam. Therefore, the jars are worth signing!
Caviar with beets through a meat grinder (recipe in a slow cooker)
Ingredients
- Carrots - 1 kg
- Beets - 1 kg
- Onions - 500 g
- Refined sunflower oil - 50 ml
- Salt - 2 tbsp (large-stone, without peas)
- Granulated sugar - 3 tbsp. l.
- Vinegar - 6 tbsp. l.
Output of the finished product: about 0.5 l.
By the way! It is not for nothing that the ingredients indicate that coarse salt is needed. If you take the same 2 spoons, but finely ground (extra), the caviar will be hopelessly salty.
Preparation
- So, again, Cinderella's ball! We take out the kitchen scales, measure the required amount of ingredients. By the way, garlic is just "for beauty" here. It is not required in the recipe, but if you like, chop it along with the onion.
- Let's clean them!
- Puree vegetables with a bowl blender, but preferably in a meat grinder. This is what processed beets look like ...
- …Carrot. It turned out to be unexpectedly a lot, just a mountain.
- And mashed onions. When working with this vegetable next to it, you should unscrew the cold water tap - the running water will protect your eyes from tears.
- Select the "Fry vegetables" mode, heat the oil. Place all vegetables in a bowl and stir.
Important! The bowl must have a volume of 4 liters or more!
- On most appliances, this cooking takes 45 minutes. Cooking caviar, stirring it from time to time with a plastic, or better - a wooden spatula. As you might expect, during the cooking time it “sagged” significantly ...
- Add salt, sugar, vinegar. If necessary, turn on the "Fry" again so that the caviar boils for another 10 minutes. In general, it should cook for about an hour.
- We seal it boiling in jars, and - under a fur coat!
Result: caviar is unexpectedly juicy, sweetish, tender.
If you make this blank with tomatoes and herbs, you will have a "magic stick" for borscht. But caviar such as in this recipe is also suitable. A half-liter jar of billet is enough for two 3-liter pots of borscht (although you can add more or less caviar to your taste).
An open jar will stand in the refrigerator for about a week, no more than two.
Caviar with carrots and apples
Ingredients
- Carrots - 1 kg (preferably young - they are the most tender and sweet)
- Green apples - 5 pcs (preferably more acidic - the first summer ones are also suitable)
- Granulated sugar - 250 g
- Boiling water - 85 ml (one third of a glass, for syrup)
- Boiling water - 1 l
Output: the specified amount of ingredients should make a little over a liter of the finished product. This is enough for two half-liter jars + a few sandwiches. But if possible, it is better to roll up such sweet carrot caviar in small (one hundred or two hundred gram) jars. One such jar is just enough for breakfast for the whole family.
Preparation
- Peel the carrots (you can not cut off the young carrots, but wipe them with the sharp end of a knife or a metal "spring"). Cut into large pieces, put in a saucepan, pour boiling water over.
- Boil until tender. This will take about 15-20 minutes. Drain the water.
- Purée the carrots without waiting for them to cool. Any blender model is suitable for this. In the photo - submersible.
- Peel the apples from the middle (the peel, if the fruits are homemade, it is better to leave - these are additional vitamins and pectin, which is important for thickening carrot caviar). Cut the apples into small pieces, add to the carrot puree ...
- And continue to beat everything with a blender. At the end, check if there are any large apple pieces left.
- Prepare syrup by boiling water (one third of a glass) with sugar (250 g). Pour boiling syrup into the carrot puree. Put a saucepan with it on the stove, bring sweet caviar to a boil, boil a little.
- Pour caviar into sterile jars, cover with lids, put in a saucepan with hot water. Sterilize. Half-liter jars need to be boiled for about 15 minutes.
- After that, close the jars tightly, cover with something thick (an old bath towel is ideal). After 12 hours or a day, check if the jars are leaking. If all is well, take them to the basement.
If the lids do not hold well, put the jars in the refrigerator and eat the caviar in 1-2 weeks.
- Done.
Result: due to the high amount of sugar, this caviar will turn out to be semi-sweet. It cannot be added to soup, but it is ideal in cereals like oatmeal. It can also be used to make excellent sandwiches with fresh white bread and even buns.
Caviar with carrots, tomatoes and bell peppers
Ingredients
- Carrots - 1.5 kg
- Bulgarian pepper - 1 kg (sweet, preferably thick-walled, as juicy as possible)
- Zucchini - 2 pcs (small)
- Onions - 200 g (this is about 2 medium-sized onions)
- Garlic - 4 cloves (large)
- Vegetable oil - 150-200 ml
- Vinegar - 2 tbsp. (that's about 2 medium-sized onions)
- Salt - 3 hours ("under the knife")
- Granulated sugar - 2 tsp.
You can take more or less salt and sugar, adjusting the taste of carrot caviar to your preferences.
Output finished product: about 1.8 l. You will get 3 jars of 0.5 l each + you will fill one bowl for family tasting.
By the way! If the caviar is not cooked using a blender, but by cutting all the ingredients into pieces, it will turn out to be a little bulkier.
Preparation
- Bake the peppers in advance in the oven at 200 degrees. It should take about 20 minutes to bake.
If time is short, cut the peppers into 2 halves and peel them of seeds, lightly sprinkling with vegetable oil (so as not to dry out).
But it is advisable to bake them whole, and peel the ready-made, cooled fruits. The final chord is to remove a thin film-peel from each pepper (this is easier than it seems - the film is separated even during baking and literally leaves itself).
- Heat oil in a saucepan (cauldron, cast iron) with thick walls. Fry the onion for about 5 minutes, until transparent.
- Add diced carrots (you can grate them on a coarse grater, so they cook even faster).
You will hardly have time to peel and chop 1.5 kg in 5 minutes, while the onion is being prepared - it is worth preparing this vegetable in advance.
- After 15 minutes add the diced courgette. In the photo - a young fruit with a delicate peel, it was not necessary to cut it off. It is imperative to remove the hard peel from the old zucchini (as well as hardened seeds).
- Cut the tomatoes crosswise, grate on a coarse grater, discard the peel with the stalk remaining in your hand.
- Pour the resulting tomato juice into a cauldron.
- Also add baked peppers inside.
- Simmer the carrot caviar for about 10 minutes. After that, kill everything with a blender. If the model is submersible and the location of the outlet allows you, this can be done without even removing the pan from the stove.
- Add minced garlic, vinegar, sugar and salt. Boil the vegetable caviar for another 5 minutes.
- Roll up "salad" for the winter in sterile jars. Turn them over under the "fur coat". Store the finished piece in a cool, dark place.
Result: rich vegetable caviar, which can be confused with the usual squash. But it tastes softer, sweeter. In addition, it looks brighter, more orange and more elegant.
This kind of caviar is ideal for sandwiches served with the first or second course. If you decorate the sandwich with fresh herbs, the taste of the preparation will sparkle with new, pleasant notes.
Secrets of cooking delicious carrot caviar for the winter
The first vegetable caviar was invented in African Tunisia more than one hundred years ago. At that time, the dish was textured, very spicy and just carrot. When the caviar reached Russia, it turned into the appetizer that we know it: it became tender, pasty, sweetish.
To make the workpiece as successful as possible, do not forget:
- choose rich, bright orange roots - they contain the most vitamin A;
- a lot of vitamins "hide" in the carrot skin, so it is better not to cut it off with a knife, but to clean it off with a special brush or scrape it off with the sharp side of a knife (of course, this is much better to do if the carrot is fresh, seasonal, from the garden);
- use kitchen appliances: a meat grinder, or even better - a blender (preferably not with a bowl, but an immersion one - just such a model will really speed up the preparation of carrot caviar);
- the dish will sparkle with new colors if you use the first pressing oil, and not necessarily sunflower oil - you should add a couple of tablespoons of linseed to it, it will most successfully emphasize the taste of this vegetable;
- it is not necessary to sterilize containers with ready-made caviar, because the dish takes a long time to boil, but the lids and jars should be “neutralized” in the oven or over boiling water in any case;
- store the workpiece in a cool, dark place (although caviar with vinegar is good even in a kitchen cabinet);
- Correct filling of the jars can increase the shelf life of the finished caviar - the fewer air pockets inside, the better the workpiece will stand, therefore, when placing the caviar in the jar, the latter should be shaken in hand or lightly tapped on the table.
By the way! It is believed that the workpiece prepared in a multicooker must be eaten first. It should be stored for up to 3 months, while caviar cooked in a more traditional way (on the stove) will stand up to 12 months without any problems.
This caviar can be used as an appetizer (neat or mixed with mayonnaise). It not only spreads well on bread, but also looks beautiful in tartlets. In addition, red carrot blank can be used as a ready-made dressing for soup (and no housework), and red, with beets, for borscht. Also, caviar can be added to salad dressing, barbecue marinade, used as an ingredient for main courses.