Delicious carrot caviar recipe for the winter. Vegetable caviar from carrots and onions - a step-by-step photo recipe for preparing for the winter. Vegetable caviar for the winter through a meat grinder

Squash and eggplant caviar is prepared for the winter in almost every home. But these are not all vegetables suitable for preparing caviar. Incredibly tasty caviar can be made, for example, from beets or tomatoes. Squash caviar for the winter or carrot caviar for the winter will turn out to be no worse than standard ones, more original, bright and tasty.

It is customary to preserve the juicy root vegetable in the form of ordinary preparations for borscht. But few people know that you can make incredibly tasty caviar from it. It can be served with side dishes or 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;
two hundred gram glass of butter;
1 tbsp. l. salt;
50 gr. greenery

Beetroot caviar for the winter recipe:

Beets must be washed and peeled. After this, it must be ground using a regular meat grinder.
The chopped root vegetable is fried in oil. This process lasts about half an hour.
The pepper is washed and all the seeds are carefully removed from it. Like beets, they are ground in a meat grinder and added to the root vegetable simmering in a frying pan. The frying process drags on for another hour.
The tomatoes are immersed in boiling water for a few seconds, after which the skins are easily removed. The tomatoes are crushed into puree, again using a meat grinder.
Tomato puree is poured into vegetables and salted. The mixture simmers for another hour.
A quarter of an hour before the completion of this process, chopped garlic and herbs are added to the caviar.
The container for preservation is prepared, washed with soda and subjected to the necessary sterilization.
Still very hot caviar is placed in thermally treated jars and immediately rolled up.

Simple recipe for winter squash caviar

Squash is ideal for preparing caviar. Unlike ordinary zucchini, they do not have huge seeds, they are juicier and more tender. The dish turns out not only fresh, summer-like, aromatic, 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 butter;
1 tbsp. l. salt;
third tsp ground regular pepper.

Vegetable caviar for the winter through a meat grinder:

The squash must be washed, cut and baked until fully cooked in a conventional oven. Baking is a faster process than frying. This makes the vegetables much more tender and flavorful.
Slightly cooled squash is ground in a regular meat grinder or blender.
The onion is peeled and chopped very finely.
The chopped onion is placed in a frying pan with the oil as hot as possible, 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 it is ready, salt, pepper and add vinegar.
The container for canning is prepared, washed with soda and subjected to the necessary sterilization.
The finished product is placed in heat-treated jars and immediately rolled up.
The jars should cool upside down and covered with something warm.

Caviar from tomatoes and peppers for the winter

The unusual taste of caviar is given by a combination of vegetables such as zucchini and eggplant. They are often used separately, but their tandem works wonders. This kind of caviar disappears from the plates of even the most capricious children.

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;
floor l. oils;
1 tsp. vinegar essence;
third tsp ground regular pepper;
a couple of st. l. salt.

Vegetable caviar for the winter recipe through a meat grinder:

The eggplants must be washed and cut lengthwise into several pieces. To get rid of their inherent bitterness, you should soak them in slightly salted water for about half an hour, then wipe until dry.
The remaining vegetables are naturally washed too.
Peel the skin from the zucchini.
All seeds are carefully removed from the pepper.
The tomatoes are cut into a pair of equal parts.
All prepared vegetables are transferred to a special baking sleeve.
The filled sleeve is tied and placed in a preheated oven, where the vegetables should remain for about half an hour.
All skins are removed from the onion and it is cut into small cubes.
The carrots are peeled and grated.
In a frying pan, heat the oil as high as possible and add chopped onions and carrots. They should be fried until they become soft.
A sleeve with baked vegetables is removed from the oven.
Remove the skin from slightly cooled tomatoes.
All vegetables are chopped using a regular meat grinder.
The vegetable mixture is transferred to a container suitable for further actions, oil is added to it and simmered for at least half an hour with very frequent stirring.
The caviar is removed from the heat and mixed with salt and pepper. After which it cooks for the same amount of time.
In the last minutes of cooking, chopped garlic and vinegar are added to the caviar.
The container is prepared for further canning, it is thoroughly washed with soda and subjected to the necessary sterilization.
Still very hot caviar is transferred into jars that have undergone heat treatment and immediately rolled up.
It is better for such caviar to cool upside down and covered with a blanket.

Important! Roasting vegetables is good not only in terms of speed of preparation. Such vegetables retain much more useful substances, which simply evaporate when boiled or fried. By baking vegetables, you can avoid adding excess fat to the product, which means the dish turns out to be less high in calories 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 is, of course, caviar. It turns out incredibly aromatic, with a pleasant sweet and sour aftertaste. You should definitely take care of the availability of such a preparation, even despite the fact that there are no problems with this vegetable in winter. Young, juicy carrots will be ideal for preparing this excellent dish.

You will need:

1 kg. juicy carrots;
half kg. sweet pepper;
1 hot pepper;
one and a half kg. tomatoes;
quarter kg. Luke;
a couple of st. l. salt;
quarter 200 gr. a glass of vinegar.

Simple carrot caviar recipes for the winter:

Young carrots must be washed and peeled, after which they are slightly dried and chopped in a regular meat grinder or blender.
Peppers, sweet and bitter, are naturally also washed, all seeds are carefully removed and chopped in the same way as carrots.
Tomatoes are literally immersed in boiling water for a few seconds, after which the peel is easily removed. A sieve is used to puree them. All tomatoes are actively ground through it.
The existing peel is removed from the onion and then chopped into miniature cubes with a knife.
All prepared vegetables are transferred to a container suitable for further actions and boiled for half an hour. In this case, you should stir them continuously.
After half an hour, salt is added to the vegetable mixture and the vegetables simmer for about ten more minutes.
The container is prepared for further preservation; it is washed with soda and subjected to the necessary sterilization.
Still very hot caviar is placed in heat-treated jars, vinegar is poured in and immediately rolled up.

Carrot caviar for the winter through a meat grinder

Any housewife has a huge number of jars with different variations of canned tomatoes in her bins. But you shouldn’t stop there, because you can also prepare caviar. This is a universal dish that can be added to borscht, and making a sauce from it is not difficult. And in 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 200 gr. glasses of butter;
a couple of st. l. vinegar;
1 tsp. ground regular pepper;
5 laurel leaves.

Carrot caviar recipe for the winter 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 peel is removed from the onion and it is chopped with a knife into miniature cubes.
Carrots must be washed and peeled. Then it needs to be cut into tiny cubes.
The tomatoes are immersed in boiling water for a few seconds, after which the skin is easily removed.
Peeled tomatoes are randomly chopped and crushed using a regular 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.
The finished caviar, while not yet cooled, is transferred to warm jars and immediately rolled up.

Important! During the cooking process of any caviar, you should not forget to constantly stir the vegetable mixture. A little forgetfulness and instead of a tasty dish you may end up with burnt mush. You will hardly want to eat such caviar, much less preserve it.

Canned vegetables should not be limited to pickles and marinades. For the winter, beet caviar through a meat grinder must be stored on shelves. Their amazing taste combined with a huge amount of vitamins makes the product simply priceless. This excellent, unusual snack makes you remember the warmth and sunny summer even in a snowstorm 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.

To prepare carrot caviar for the winter, you will need very little time and simple ingredients. Bright and impeccably beautiful in autumn, it has a pleasant taste and a light, memorable aroma. This is an incredibly appetizing preparation, they say they are finger-licking!

Try preparing this magical, airy delicacy for your household.

Secrets of making delicious carrot caviar

The unique recipe for carrot caviar was originally developed in Tunisia and immediately nationalized in our country. Now almost every housewife knows how to cook this amazing dish. Despite its pungency, it is very healthy to eat. And for those who are contraindicated from loading their stomach with hot food, it is recommended that they simply do not add hot pepper and vinegar to the product. The real name of carrot caviar is “Omm-ak Khurea”. Translated from Arabic, this phrase means “mother Hurey’s favorite dish.”
To keep the caviar soft, the ingredients need to be ground in a meat grinder or blender. For those who like a textured consistency, we suggest cutting the vegetables or grating them.

If you pre-fry all the components of this dish, the taste will be very rich. It is best to sauté vegetables in sunflower oil. In some cases, it can be replaced with another plant analogue, for example, corn pomace, which is a hypoallergenic product. The benefits of carrots are obvious. After passivation, its components are better absorbed by the human digestive system. This root vegetable contains a huge amount of retinol, which helps maintain visual acuity, nail and hair growth. 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 unusable and will not bring you the expected pleasure on cold winter evenings.

Type of dish: winter preparation.
Subtype of dish: carrot caviar.
Number of servings out: 35.
Weight of the finished dish: 3.5 kg.
Cooking time: .
Calories:

Ingredients for making carrot caviar for the winter

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.

Winter caviar from carrots, onions and apples

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

Carrots need to be cut into large pieces and fried in oil. Then cut the onion into rings and sauté 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 the fried carrots and onions.
Finally, add salt and sugar to the vegetable mixture, mix thoroughly and place in a frying pan on the stove. Stirring occasionally, warm the caviar thoroughly. Once it starts to boil, add vinegar and turn off the heat. Let the product sit for a while and then pour it into a storage container.
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 preserves in as large quantities as possible.

Caviar from carrots and tomatoes for the winter, minced

Type of dish: winter preparation.
Subtype of dish: carrot caviar.
Weight of the finished dish: 4 kg.
Cooking time: 2.5 hours.
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

The delicate light taste of the preparation can be achieved by finely grinding the ingredients. You will not find such dishes in any store or restaurant. You can prepare carrot-tomato caviar yourself, and it will have no equal.

Tomatoes need to be cleared of skins and twigs. Cut large fruits into pieces. Wash and peel the carrots. Be sure to remove the tail and top. Cut it into pieces equal in size to small tomatoes. Scroll the vegetables through a meat grinder and transfer the frying 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

Type of dish: winter preparation.
Subtype of dish: carrot caviar.
Number of servings out: 45.
Weight of the finished dish: 4.5 kg.
Cooking time: 3.5 hours.
National cuisine to which the dish belongs: Russian.

Ingredients

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

Cooking method

Cut the peeled root vegetables and onions into tiny pieces. Finely chop the herbs and garlic. Remove the seeds from the bell pepper. The stalk also needs to be removed. Each tomato must be cut in half. Pour a little vegetable oil onto a baking sheet and place the tomatoes and peppers on it, 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 out the pulp with the other. We don't need the peel. 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 the mixture over medium heat for 2 hours. 10 minutes before readiness, add salt, sugar and spices.

Carrot caviar with semolina

Type of dish: winter preparation.
Subtype of dish: carrot caviar.
Number of servings out: 40.
Weight of the finished dish: 4 kg.
Cooking time: 2 hours.
National cuisine to which the dish belongs: Russian.

Ingredients

Carrots – 1 kg.
Beetroot – 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 addition to vegetables, this recipe also contains everyone’s favorite semolina. It gives the product thickness 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. Grate the beets and carrots. Mix them with chopped onion and place in a saucepan with vegetable oil. Simmer the 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 into it. Cook the vegetables and cereal in this manner for another 10 minutes. Then add sugar, salt, garlic and vinegar. Finally, simmer the product for 5-7 minutes, take a sample, add spices if necessary and pour into sterile jars.

This caviar has a bright color thanks to beets and tomatoes. It can be added to soups, made into sauces and used as a filling for sandwiches and homemade baked goods.

How to prepare carrot caviar in jars for the winter: video recipe

Every housewife has her own favorite recipe in her arsenal. Perhaps one of the above methods for preparing carrot caviar will become your calling card. In the meantime, we invite you to watch a master class on creating winter preparations from carrots, peppers and tomatoes. The author of the video will show how to cook caviar from vegetables and reveal his secrets of using the recipe.

Carrot caviar is considered an excellent snack. It is tasty, healthy, and quick and easy to prepare. The ingredients included in caviar are affordable. It will take no more than an hour to prepare. How to prepare carrot caviar for the winter?

Carrot caviar - recipe with photo

Ingredients

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

Number of servings: 1
Cooking time: 2 minutes

Classic version of carrot caviar

To prepare it, you will 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 should be diluted with cold water to make the consistency thicker.

Preparation:

Wash and peel the vegetables. Cut the onion into small cubes, grate the carrots using a coarse grater. In a separate bowl, combine pasta, onion, oil and bay leaves. Season the ingredients with salt and pepper.

Place the dish 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 carrots, sprinkle with grated garlic and simmer, bringing to a boil. The caviar is ready.

Carrot caviar through a meat grinder at home

A vegetable appetizer will decorate the table. It will take 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.

If desired, replace the cinnamon with nutmeg. You can make 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 and 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, depending on your preference.

Preparation:

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

In 15 min. Before the end of time, add garlic and pepper - stir. As soon as the time is up, pour in the vinegar. The caviar is ready, you can roll it into jars. Before doing this, 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's easy and quick to prepare. The recipe with a photo of carrot caviar is attractive in its simplicity.

We have caviar on our menu today. And although it is red to some extent, it is still not fishy, no. I want to tell you about carrot caviar - a very tasty and beautiful appetizer. I close this carrot caviar for the winter - it’s excellent: simple and affordable. Carrot caviar for the winter will be very popular with those who observe fasting - this dish is just ideal for this in composition and allows you to diversify the Lenten table. As I already said, the recipe for making carrot caviar for the winter is not at all complicated, and you need the most ordinary ingredients.

I prepare this caviar from carrots and onions, tomato sauce and garlic, adding spices - black and red pepper, salt. And these simple ingredients make a very tasty preserve. Well, I won’t bore you with long conversations and my enthusiasm for this preparation. I’d better quickly get to the point and tell you how to prepare carrot caviar for the winter - with all the details and step-by-step photographs. Shall we go to the kitchen?

Ingredients:

1 kg carrots;
500 g onions;
350 g tomato sauce;
100 ml vegetable oil;
50 ml 9% vinegar;
6-7 cloves of garlic;
1 tablespoon salt;
0.5 teaspoon ground black pepper;
a pinch of hot ground red pepper.

How to prepare carrot caviar for the winter:

We clean the onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.

In a frying pan with heated vegetable oil (the entire amount), sauté the onion for 10 minutes.

Add carrots, half the amount of salt and mix. Sauté for 15 minutes until the carrots are soft.

Pass the garlic through a press. Add tomato sauce and garlic to carrots and onions and mix.

Sauté for another 10 minutes.

Cool the mixture slightly and transfer it to a small saucepan (grinding in a mixer bowl is inconvenient - you will have to work in small portions, which will take a lot of time). Grind the carrot mixture with a blender. If you grind for a short time, about 1 minute, small grains will be felt in the carrot mass.

If this suits you, stop grinding. If you run the blender for a couple more minutes, the carrot caviar for the winter will become completely homogeneous.

Place the mixture into the frying pan again, add vinegar, salt, pepper, stir and bring to a boil (more correctly, “puffing”).

We immediately place the prepared carrot and garlic caviar for the winter in hot, wiped dry, sterilized jars. Since caviar is dense, when placing the jar we shake it, compacting the mass.

We immediately seal the jars hermetically, turn them upside down and wrap them in a blanket. Let it sit for about a day until it cools completely.

Quite recently I made a discovery for myself that caviar can be made not only from, but carrot caviar is also very tasty. I’ve never cooked anything like this before, I’ll say right away that I saved this recipe for myself and now I’m sharing it with you. If you haven't tried it yet, be sure to cook it.

Carrot caviar - a delicious recipe COOKING

Products:

Carrots – 500 gr
Onions – 250 gr
Tomato paste – 1 tbsp
Vegetable oil – 0.5 tbsp
Bay leaf – 1 – 2 pcs.
Ground black pepper, salt to taste

Preparation:

Dilute tomato paste with approximately 0.5 tbsp of water.

Chop the onion very finely. Combine tomato paste, onion, bay leaf, salt and pepper. Simmer everything until the onion becomes soft.

Wash the carrots and grate them on a fine grater, add vegetable oil and simmer the carrots until they have a beautiful golden color. You need to try and periodically add a little water, we need the carrots to become soft.

When the carrots are soft, combine them with onions and tomato paste. Simmer everything together over medium heat for 10 minutes.

Carrot caviar is delicious either hot or cold, whichever you prefer. Spread caviar on a piece and enjoy. Incomparably delicious, bon appetit.