Recipes of carrot caviar for the winter: a tender option with semolina, and an express method to determine the juiciness of a vegetable on the market

Traditionally, all components of a future appetizer are crushed using a blender, food processor or meat grinder to achieve a soft, homogeneous mass. To get a structural consistency, vegetable ingredients must be grated. To achieve the most saturated taste before grinding, the vegetable mixture should be pre-passaged. In addition, after going through heat treatment, vegetables are better absorbed by the digestive system.

Choose the "right" vegetable

The right choice of root crops is the key to a successful home harvest. To deliciously prepare carrot caviar for the winter, there are simple rules for determining the quality of juicy root vegetables.

• Colour. Bright dark orange color indicates the juiciness of the vegetable and the high presence of vitamins in it. A pale color indicates a low beta-carotene content in carrots. The exception is individual varieties. If the core of the vegetable differs in contrast with the main area, then in carrots there is a large amount of nitrates.
• Weight and size. The most delicious and juicy is considered to be a thick non-long vegetable weighing 100-150 g. If the carrots are too large, then in the process of growing it absorbed more chemicals.
• Texture. The root crop should be fresh, solid, of the correct form, and the surface should be smooth, without deformation, dark spots, cracks and other damage.
• Tops. Thick tops is a sign of a large root root crop. Such a carrot will be “ligneous,” with a bitter aftertaste, and less juicy. The area between the root crop and the top of the tops must be of a saturated green tint and not exceed 1 cm. The gray-brown color instead of green is an indicator of the long-term storage of the vegetable or its overripening.

In order not to lose a significant part of the vitamins contained in the carrot skin, instead of brushing with a knife, it is recommended to rub the carrots with a special brush for vegetables.

Choose a recipe for carrot caviar for the winter: 7 options

All recipes for carrot caviar for the winter - lick your fingers. The workpiece will be even tastier if you use vegetable oil of the first extraction in the cooking process. It will give the appetizer a special spice, and the addition of several milligrams of flaxseed oil will make the taste of caviar as saturated as possible.

Traditional

Features Simple recipes for carrot caviar for the winter begin with the classic version without tomatoes. Bright taste of the dish provides garlic and a couple of spoons of tomato paste. The appetizer goes well with meat, as well as a crispy slice of fresh bread. Suitable for children, as an alternative to boiled or raw carrots.

Composition:

• juicy carrot - 1 kg;
• onions - 0.5 kg;
• garlic - three to four large segments;
• sunflower oil - 150 ml;
• tomato paste - 50-60 g;
• laurel leaf - two pieces;
• salt, chopped black pepper - at the discretion.

Stages

1. Dilute the paste with purified water to the consistency of sour cream.
2. Finely chop the onion heads.
3. Combine with tomato paste, oil, bay leaf - simmer for 20 minutes over low heat.
4. Grate carrots and fry separately in a pan for two to three minutes.
5. Pour a little water and simmer until the vegetable softens.
6. Combine tomato and onion with carrot and mix thoroughly.
7. Add chopped garlic with pepper and send to the preheated oven for half an hour.
8. Arrange in banks, pasteurize for ten minutes and roll up.

With pepper

Features Piquant caviar will complement any garnish or meat. Very savory lovers can add hot peppers to the recipe.

Composition:

• orange root crop - 1 kg;
• red bell pepper - 1 kg;
• onions - 0.5 kg;
• ripe tomatoes - 1 kg;
• garlic - five cloves;
• dill and parsley - in a bunch;
• sunflower oil - 100 ml;
• sugar, salt - 50 g each;
• apple vinegar - 50 ml;
• ground pepper mixture - at the discretion.

Stages

1. Chop carrots with onions in very small pieces.
2. Lightly fry and grind.
3. Finely chop the garlic with herbs.
4. Bake pepper with tomatoes in the oven for 15 minutes, remove the skin from the pulp.
5. Heat oil in a deep pan.
6. Put all the vegetables in a pan, simmer for one and a half to two hours.
7. Seven minutes before cooked add all the spices and vinegar.
8. Roll up in jars, after cooling, send to the basement.

With zucchini

Features Carrot caviar with tomato paste and mayonnaise is perfectly complemented by zucchini. The main condition in the recipe is that each vegetable must be fried separately, and the melons should be thrown into a colander so that the oil and juice completely drain. Mayonnaise is preferable to use home-made.

Composition:

• sweet carrot - 1 kg;
• zucchini - 2 kg;
• onions - 1 kg;
• garlic - two middle heads;
• tomato paste - 150 g;
• mayonnaise - 150 g;
• granulated sugar - 50 g;
• table salt - 50 g;
• freshly ground black pepper - 10 g;
• dill greens - a bunch.

Stages

1. Peel the zucchini and cut into small cubes.
2. Coarsely grate the carrot, chop the onion with quarter-rings.
3. Separately, fry vegetables and grind in a meat grinder.
4. Put the vegetable mixture in a cauldron and simmer for half an hour over medium heat.
5. Add finely chopped greens, garlic, pasta, mayonnaise and spices.
6. Stir and simmer for 15 minutes.
7. Sterilize jars for ten minutes before rolling.

With tomatoes

Features A favorite recipe for many is carrot caviar through a meat grinder for the winter. Light and delicate taste is achieved through careful grinding of the components. Cooking caviar from tomatoes and carrots will not take much effort and time. Optionally, add 2 g of ground cinnamon or nutmeg to the dish.

Composition:

• orange root crop - 1 kg;
• onion heads - 1.5 kg;
• ripe tomatoes - 1.5 kg;
• garlic - 100-120 g;
• aromatic oil - 300 ml;
• sugar - 100 g;
• table salt - 25 g;
• ground pepper mixture - 10 g.

Stages

1. Remove the peel from the tomatoes, dousing with boiling water.
2. Peel and grind all vegetables in a meat grinder.
3. Transfer to a pan with heated oil.
4. Add spices, sugar, garlic.
5. Stew the vegetable mass for two hours - no less.
6. Put caviar in a sterile container, pasteurize for ten minutes.
7. Hermetically rolled up.

With onions and apples

Features Making caviar from carrots with onions and apples is quite simple at home. A fresh and aromatic carrot and apple snack will saturate the body with vitamins in the cold season. The dish has a sweet and sour taste and pleasant aroma.

Composition:

• carrot - 1 kg;
• sweet and sour apple - 1 kg;
• onions - 1 kg;
• oil - 400 ml;
• vinegar - 50 ml;
• sugar and salt are at the discretion.

Stages

1. Peel vegetables and apples.
2. Cut the carrots into large pieces and fry in a pan.
3. Chop the onion heads and rings for a short time.
4. Sauté the vegetables and fresh apples through a meat grinder.
5. Add spices to the vegetable mixture.
6. Warm the roe mass in a pan over low heat, mixing thoroughly.
7. Pour in the vinegar and remove from the stove.
8. Preserve and identify in a cool place.

With semolina

Features In this recipe for carrot snacks, you can add any vegetables as desired. Beets with tomatoes will provide the appetizer a bright color, and the unusual ingredient for vegetable caviar - semolina - a soft, thick texture and delicate taste.

Composition:

• main vegetable - 1 kg;
• ripe tomatoes - 1.5 kg;
• sugar beets - 0.5 kg;
• onions - 0.5 kg;
• semolina - 120 g;
• first-pressed oil - 250 ml;
• fruit vinegar - 100 ml;
• granulated sugar - 50 g;
• table salt - 25 g;
• spices, garlic - at the discretion.

Stages

1. Grind carrots with beets on a coarse grater.
2. Send to a pan with oil, put simmer on medium heat.
3. Chop the onions finely, add to the vegetables in the pan.
4. Pour boiling water over the tomatoes and peel.
5. Grind tomatoes in a puree with a blender, add to vegetables and simmer an additional 30-40 minutes.
6. Pour semolina slowly and simmer for another 10-15 minutes.
7. Add all the spices, finely chopped garlic and vinegar, stew for several minutes.
8. If salt, sugar and other spices seem a little - add to taste.
9. Put caviar in pre-prepared jars and roll up.

With baked pumpkin

Features A nutritious and healthy vegetable dish for the winter months. Delicate appetizer goes well with meat dishes, pasta or potato side dish. Before serving, caviar can be sprinkled with chopped herbs.

Composition:

• sweet carrots - 1 kg;
• pumpkin - 0.5 kg;
• onions - 0.4 kg;
• apple vinegar - 100 ml;
• garlic, ground paprika and salt - at the discretion.

Stages

1. Bake pumpkin with carrots in a peel in the oven.
2. Fry chopped onion with butter over high heat for three to four minutes.
3. Add chopped garlic and spices to the onion.
4. Three minutes later pour vinegar and remove from heat.
5. Peel stewed vegetables, combine with fried ingredients, twist through a meat grinder.
6. Fill the cans with caviar and pasteurize for 10-12 minutes.
7. Roll up and store in a cool place.

Recipes of carrot caviar for the winter require careful preliminary sterilization of the lids and cans before rolling, which will allow you to save the workpieces until spring. Experienced housewives noticed that carrot preservation, cooked in a pan, successfully "stands" throughout the year, and stewed vegetables from a slow cooker - no more than three months.

Other homemade recipes