Vegetable caviar - this is how this dish is called in Uzbekistan. Actually, I think it's a simple vegetable stew. It can be only from zucchini or only from eggplant, you can add carrots to it if you wish. In any case, this is a healthy vegetable dish that can be prepared very quickly and even canned for the winter. Previously, I closed such caviar in large quantities. Eggplant can be peeled, or you can cook directly with it. Our eggplants are sweet and not bitter, so there is no need to soak 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. Approximately 10 minutes.

While the onions are frying, chop the rest of the vegetables. Eggplant - a cube.

Fry eggplant in vegetable oil separately.

Cut the zucchini the same way.

Add chopped zucchini to fried onions. Salt, sprinkle with different peppers. Fry 5 minutes.

Cut the bell pepper into cubes and add to the zucchini with onions.

Dice the tomatoes and add to the vegetables. Eggplants are fried separately.

Then it's time for the eggplant. We add them last, already at the end. Mix everything well. Try for salt. If it's sour, add some sugar.

The last chord is cutting greens and garlic. Add them to the caviar 2 minutes before the end of cooking.

We 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!

When autumn is generous with juicy, ripe and fragrant fruits, you want not only to fully enjoy their fresh taste, but also to make as many preparations for the winter from vegetables as possible. Today's recipe for vegetable caviar will definitely delight you with the result: rich aroma, balanced taste, and health and figure benefits.

I want to note that the recipe for vegetable caviar for the winter, which I share with you, my dear friends, is universal. That is, you can safely experiment with vegetables and their proportions. If you want, add less pepper or increase the amount of garlic, for example. And you can also add fresh herbs to vegetable caviar - it will also be very tasty and fragrant.

A feature of this homemade preparation for the winter from vegetables can also be called the fact that the composition includes baked eggplants and sweet peppers. Thanks to this, caviar acquires a simply indescribable aroma. By the way, lovers of baked peppers will definitely appreciate this recipe!

From this amount of products, 2 liters of ready-made vegetable caviar for the winter are obtained. However, you may get a little more or less - it depends on the juiciness of the fruit, as well as the cooking time of the dish (the stronger the fire, the faster the vegetable mass evaporates).

Ingredients:

(900 grams) (1 kg ) (700 grams) (400 grams) (300 grams) (300 grams) (2 pieces ) (50 milliliters) (2 tablespoons ) (3 tablespoons) (2 tablespoons ) (2 teeth)

Cooking step by step:

The recipe for vegetable caviar for the winter includes the following set of necessary products: sweet peppers, zucchini, carrots, eggplants, onions, tomatoes, refined vegetable oil, table vinegar (9%), tomato paste, salt, fresh garlic and bay leaf. The mass of zucchini, carrots and onions is given in a purified form and without seeds (relative to zucchini).

First you need to bake eggplant and sweet peppers. To do this, turn on the oven to warm up (190-200 degrees), wash the vegetables. We cut the eggplant in half lengthwise (cut off the stalks) and make deep cuts crosswise in the pulp so that it bakes faster. Lightly spray each half with vegetable oil. We spread the vegetables on a baking sheet, which is desirable to cover with baking paper or food foil. Then you don’t need to wash the baking sheet, and you can wrap the prepared vegetables. We put everything in a hot oven for 30-35 minutes. Turn the pepper over after 15 minutes so it cooks evenly.

We do not waste time in vain and deal with the rest of the vegetables. We clean the onions and carrots, remove the skin from the zucchini and remove the seeds if they are ripe.

We skip the carrots through a meat grinder. Alternatively, you can grate on a coarse or medium grater.

Next, scroll through the peeled onions. Can be cut into small cubes.

And finally, zucchini - also through a meat grinder. If desired, you can grind on a grater.

We combine all these chopped vegetables in a large saucepan. It is advisable to choose a thick-walled or cauldron so that the vegetables do not burn. Put on the stove, bring to a boil and simmer over medium heat for about an hour. It is better under a closed lid, if you do not want the whole apartment to "smell" with onion aroma.

During this time, the vegetables in the oven are already cooked - take out the baking sheet. Now we put the hot eggplants and peppers in a slide (that is, on top of each other) and make a bundle out of paper. We cover it all with a large saucepan and let it steam for about 20 minutes. After this procedure, the skin from the pepper will be perfectly removed.

But you still need to do the tomatoes - remove the skin from them. Everything is simple here (although it may be new for someone): wash the tomatoes and make cross-shaped incisions from the side opposite the stalk. We put the vegetables in a deep bowl and pour boiling water for a minute or two. Then drain the hot water and pour the tomatoes with cold water for a couple of minutes too.

Back to baked vegetables. We unfold the bundle, remove the pulp from the eggplant with a spoon, leaving the skin, and put it in a bowl. We also peel the pepper, remove the seeds, take only the baked pulp. The juice contained inside the pepper is also poured into a bowl of eggplant.

Now we pass peppers, eggplants and tomatoes through a meat grinder. It turns out such a bright and very fragrant mass.

During this time, other vegetables have already cooked. Don't forget to stir them occasionally so they don't burn?

You can cook caviar from different vegetables, combining them at your discretion. Such a preparation can be made sweet and sour, spicy or neutral as desired. It is not recommended to use a large amount of aromatic spices and seasonings for cooking caviar from vegetables. This dish should be as natural as possible in taste, and additional components are designed only to slightly emphasize or shade the taste of vegetables. Vinegar or other preservatives are added to caviar - the main thing here is not to overdo it and not spoil the taste of vegetables in the dish.

We bring to your attention two options for preparing vegetable caviar - a classic recipe and from carrots.

Classic vegetable caviar for the winter

You will need:

• zucchini - 5 pcs.
• tomatoes - 5 pcs.
• onion - 3 pcs.
• carrots - 5 pcs.
• 1 bunch of greens
• vegetable oil - 5 table. spoons
• dill seeds - 1 table. a spoon
• sugar - 1 table. a spoon
• salt - 1 tsp. a spoon
• water - 2 table. spoons
• vinegar 9% - 2 table. spoons

COOKING:

1. Traditionally, this preparation for the winter is prepared from zucchini, tomatoes, onions and carrots. Pre-vegetables are well washed and peeled. Zucchini is crushed with a blender until smooth and the consistency of concentrated juice in a separate bowl. In another bowl, chop the carrots and onions in the same way.
2. Both vegetable masses are mixed, tomato juice obtained from tomatoes is added to them. If this vegetable is not sour enough, you can add 1-2 more pieces. Everything is mixed again, chopped dill greens are put in a container (no more than one small bunch). It does not need to be passed through a blender, just cut into pieces to feel the aroma in the final dish.
3. The mass is placed in a deep saucepan and put to stew on a slow fire for 1 hour under a closed lid, subject to constant stirring with a wooden spoon. After that, the lid is opened, vegetable oil, dill seeds, sugar, salt and a little warm water are added to the caviar. In this form, caviar is cooked with the lid open for another half hour.
4. Then you need to add vinegar there, mix everything well and wait until the mass boils again over low heat. Then the pan is removed from the stove, and the caviar is poured into pre-sterilized containers. Each jar is corked, waiting for the vegetable caviar to cool to room temperature, and sent to a cool place for storage. This dish can be eaten both hot and cold.

Vegetable caviar from carrots for the winter

Such a vegetable snack can be prepared at any time of the year. If you want to prepare carrot caviar for the winter, use our recipe.

You will need:

• carrots - 1 kg
• sweet pepper - 5 pcs.
• hot pepper - 1 pc.
• tomatoes - 1.5 kg
• onions - 3-4 pcs.
• salt - 2 table. spoons
• vinegar 9%

Cooking:

1. To prepare this tasty and healthy preparation, you must first clean and rinse the young carrots well, then dry them and chop them with a blender.
2. To the carrots, add chopped sweet peppers in a similar way, which must first be cleaned of seeds.
3. Red hot peppers are peeled and chopped with a blender.
4. Peel the tomatoes and rub through a colander.
5. The onion for this dish is not chopped in a blender, but cut into small squares with a knife.
6. Mix chopped vegetables and transfer to a deep saucepan with a thick bottom. Put the vegetable mixture on low heat and cook for half an hour with constant stirring.
7. After the time has elapsed, add salt and mix well. The mass is cooked for at least another 10 minutes over low heat, after which it can be laid out in sterile liter jars or other small containers. An incomplete tablespoon of vinegar is added to each such jar, the blanks are corked and sent to a cool place for storage.

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 in the family menu, and not without reason.

Spicy classic

Eggplant is a favorite summer vegetable, the aroma of which you so want to take with you into the winter. How to cook eggplant vegetable caviar? We cut into cubes 2 kg of fruit with a peel - it is she who gives the dish wonderful spicy notes. We pour them 5 tbsp. l. salt, pour 3 liters of water, leave for 30 minutes. At the end, you need to squeeze the eggplant well. In the meantime, finely chop 1 kg of onion. We clear the seeds of 1 kg of sweet pepper and 2 hot peppers, cut everything into slices. We grate 1 kg of carrots, chop 1.5 kg of tomatoes. Fry eggplant in a pan with vegetable oil and place in a large saucepan. In the same pan, fry onions, carrots, sweet peppers, tomatoes in turn. We combine them in a saucepan, put hot pepper, 1 tbsp. l. sugar and boil eggplant vegetable caviar to the desired density. It remains to cork it in sterilized jars. Such caviar is good both as an appetizer and as a sauce for hot dishes.

Parcel from childhood

The taste of vegetables is familiar to almost everyone since childhood. It still remains a welcome dish on our tables today. If you take young zucchini, you can leave the peel on - the caviar will turn out to be quite tender with it. But mature ones will have to be peeled not only from the peel, but also from the seeds. Cut 2 kg of zucchini into circles 1 cm thick, lightly brown in oil and put in a separate container. Grind 2 medium onion heads, pass them in vegetable oil. We chop a bunch of dill and parsley, also fry them in oil. Grind 6-7 cloves of garlic with 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 stir. We lay out the resulting mass in liter glass jars, sterilize for 90 minutes and roll up. With such a colorful pasta, excellent sandwiches are provided to you.

With Caucasian flavor

Zucchini caviar for the winter has an interesting taste. Cut into small cubes 4 onions. Grate 2 large carrots. Saute vegetables in vegetable oil until they are properly browned. At the same time, we clean 1 kg of zucchini from seeds and peel, cut into cubes 1 cm thick. Lightly salt them and leave for 15 minutes. After carefully squeeze out all the liquid and put the zucchini in a pan with vegetables. Simmer this mixture without a lid for 30 minutes, stirring occasionally with a wooden spatula. Next, add 3-4 cloves of garlic, passed through the press, ½ tsp. suneli hops, a pinch of red and black pepper, paprika and salt. Then pour a bunch of chopped dill and parsley. At the very end, enter 1 tbsp. l. grape vinegar, pour the caviar into jars, sterilize and roll up. This recipe for vegetable caviar for the winter will conquer everyone completely 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 the main role they are quite capable of. We clean and rub on a coarse grater 2 large carrots and 200 g of celery root. Finely chop 4 onions and 6-8 cloves of garlic. Saute vegetable platter in olive oil until golden brown. Cut into cubes 1.5 kg of juicy ripe tomatoes, pour into a 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 tender. After that, the paste can be poured into jars and preserved. This delicious vegetable caviar will become a harmonious sauce for meat, poultry and fish dishes.

forest treasures

Do you want to surprise home gourmets with something unusual? The recipe for mushrooms will help you with this. We will need 2 kg of your favorite mushrooms. It can be either one variety or assorted mushrooms, saffron mushrooms, boletus mushrooms, etc. We carefully sort them out, wash them several times and cook for 30 minutes in salted water. Do not forget to remove the cloudy foam after boiling. At the end, we recline the mushrooms in a colander and let cool. Cut 3-4 onions into half rings, sauté 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. We combine greens with mushrooms and onions, pour in 550 ml of vegetable oil, 1 tbsp. l. 6% vinegar and mix. We lay out the caviar from mushrooms in jars, sterilize for 40 minutes and close the lids. Remember, it is better to take nylon caps 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 cooking vegetable caviar from "Eat at Home!" will help you make the right choice. A

Features of the production of canned food "Vegetable caviar"

Caviar is prepared from fried and chopped vegetables (eggplants, zucchini, squash), fried root vegetables and onions with the addition of tomato paste or tomato puree, granulated sugar, salt, herbs, spices.

To prepare caviar, fried eggplants, zucchini, squash, carrots, beets, white roots and onions (after draining excess oil) are hot ground on a top, resulting in a homogeneous, fairly granular mass. For grinding, two grates are installed in the top: one with holes with a diameter of 10 mm, the other with holes of 3.5 mm.

When making caviar from zucchini, fried together with the stalk, they are crushed only through a mashing machine with sieves, the holes of which have a diameter of 1.2 mm. It should be noted that the product obtained by this method in its consistency is more reminiscent of pasta than caviar. Therefore, in order to obtain better quality caviar, it is recommended to grind vegetables on a top.

In the manufacture of caviar from onions, part of the onion (20% of the total amount intended for the preparation of caviar) is cut into circles 3-5 mm thick and fried in steam-oil ovens to 50% visible frying. The rest of the onion (80%) is blanched in boiling water as a whole for 3-5 minutes. The crushed mass of fried vegetables is mixed in accordance with the recipe (Table 49) with a pre-prepared mixture of tomato paste (mashed potatoes), salt, granulated sugar, spices and herbs. When using essential oils instead of fresh herbs, the prepared mixture of essential and vegetable oils is added to the caviar along with salt and mixed thoroughly.

Table 49

Prepared vegetables and materials	Recipe, %
	"Squash Cavier"		"Eggplant caviar"			"Caviar from beets"	"Onion caviar"
	with greens	with essential oils	with greens	with essential oils	Podolskaya
Zucchini or squash fried
Fried eggplant
Roasted beets
Roasted carrots
Roasted white roots
Onion fried
blanched onion
Fresh greens
Fresh minced garlic
Sugar
Salt
Salt essential oil blend
Ground black pepper
Ground allspice
Tomato puree 12%
Tomato paste 30%
Calcined vegetable oil
Acetic acid 80%

The mixing of the components included in vegetable caviar is carried out in minced meat mixing machines, or VNIIKOP-2 devices (Fig. 55) with a double-walled heating chamber are used as a mixer until the salt and sugar are completely dissolved and a homogeneous mass is obtained.

Rice. 55. Heater VNIIKOP-2: 1 - electric motor; 2 - lighting glass; 3 - loading fitting; 4 - apparatus; 5 - fitting for supplying steam; 6 - mixer; 7 - steam chamber; 8 - unloading fitting.

The device has a double-walled steam chamber and a cylindrical body with a conical lid. An anchor mixer is placed inside the apparatus, driven by an electric motor through a gearbox. The collection-heater is equipped with two fittings for supplying steam, a fitting for discharging condensate, loading fittings, a fitting for unloading the product, fittings for removing vapors (or for creating a vacuum), compressed air, a pressure vacuum gauge and a safety valve. All parts of the apparatus in contact with the product are made of stainless steel. The working volume of the apparatus, or the volume of the product, at which the heating surface is completely covered by it, is 750-1000 liters. Steam pressure up to 0.4 MPa is supplied to a double-walled heating chamber having a heating surface of 3.7 m 2 .

Caviar from zucchini and squash is also produced in a combined way. First, zucchini or squash, cut into circles or into pieces 25 mm thick, are fried in vegetable oil to 25% visible roast. At the same time, zucchini absorb up to 1.5% fat. Then the fried zucchini (squash) is crushed and boiled in vacuum apparatus with stirrers at a residual pressure of 12-19 kPa (620-670 mm Hg) to a solids content of 9% (according to a refractometer). Before feeding the crushed squash mass for boiling into a vacuum apparatus, vegetable oil is loaded, heated to a temperature of 135 ° C, in an amount of 6.8% to the crushed squash mass.

After boiling the squash mass, fried and chopped carrots, white roots, onions, as well as tomato paste, granulated sugar and salt are fed into the vacuum apparatus. Everything is thoroughly mixed, heated to 95 ° C, then chopped herbs of spicy plants and spices are added.

Ready-made caviar in hot form (at a temperature of 70-80 ° C) is packaged in jars using an automatic filler for thick masses, dosing the product by volume. Sterilization of eggs of all types is carried out according to the modes indicated in table. 45.

Ready caviar is pumped through pipelines for packaging. In the production of caviar, as well as in the manufacture of minced meat, vegetable mixtures, it must be borne in mind that chopped vegetables are a good environment for the development of microorganisms. A large number of bacteria are introduced into caviar and minced vegetables along with greens (1 g of greens crushed on a top contains hundreds of thousands, and sometimes millions of microorganisms), with salt and spices. A huge number of microorganisms accumulate in caviar, minced meat and vegetable mixtures with any delays in the course of the technological process.

Therefore, the production of vegetable caviar, minced meat and vegetable mixtures must be carried out quickly, without delay and in proper sanitary conditions. The speed and continuity of work in the production of vegetable caviar and vegetable mixtures is also dictated by the need to prevent their cooling, since due to the thick consistency of these products, their heating during the sterilization process is extremely slow.

In Bulgaria, in the production of canned food "Kyopoolu" (baked eggplant caviar), the process of roasting eggplants is replaced by processing them with hot air in an oven on grills or in special devices until fully cooked.

The recipe for "Kyopoolu" is as follows (in%): baked chopped eggplant - 70; baked chopped sweet pepper - 8; fresh tomatoes - 4.5; tomato paste (dry matter 38%) - 1; parsley - 0.2; refined sunflower oil - 15 and common salt - 1.3.

Tomato paste can be replaced with an appropriate amount of fresh tomatoes. To improve the taste, parsnip root is added in a purified and crushed form (0.3%).

For the manufacture of the mixture, usually double-walled boilers with agitators are used. The order of loading the components is as follows: first, vegetable oil is poured and heated to 140-150 ° C, then tomato paste and chopped fresh tomatoes are loaded, which contributes to better dissolution of the carotene and lycopene contained in the oil. Lastly, all other components are added, everything is mixed well until a homogeneous mass is obtained, brought to a boil and sent for packaging.

The finished product is a homogeneous mass of granular structure of the color of coffee with milk with a slightly reddish tint from the added tomatoes and tomato paste. The product has a characteristic taste for baked eggplants. Black blotches are not allowed - traces of burnt skin. The fat content in the finished product should be 15% (± 1%), salt - 1-1.5%. The disadvantage of the manufacturing technology of this product is the high labor intensity. With the mechanization of the baking process, as well as the peeling of eggplants and peppers, the production of these preserves will be less complicated, and it could be organized in our factories.