Vegetable caviar. The best recipes with step by step photos

vegetable caviar, especially from zucchini - a dish loved by many generations. Everyone likes the unusual taste of freshly prepared or canned marrow caviar: both children and adults. There are a lot of recipes for vegetable caviar, and each housewife has her own special recipe, passed down from generation to generation. Vegetable caviar, recipe which is presented below, will please the whole family with its attractive taste and saturate the body with essential vitamins and micro- and macroelements.

How to cook vegetable caviar from zucchini and eggplant?

3 zucchini;

3 eggplants;

One onion;

Two carrots;

Two tomatoes;

One pepper;

A little vegetable oil for frying;

70 gr. tomato paste;

Salt - to taste.

The process of preparing vegetable caviar begins with the preparation of vegetables, which are washed and peeled. Further, the algorithm of actions is as follows:

1. Zucchini are cut into cubes.

3. The onion should be finely chopped, the carrots should be coarsely grated, and the pepper should be cut into cubes.

4. Tomatoes are rubbed finely on a grater or finely chopped.

5. Now you can start cooking frying, preheating the pan to the desired temperature and pouring vegetable oil on it.

6. and onions are fried in a pan for several minutes. Then chopped pepper is added to them.

7. After frying vegetables until fully cooked, they should be transferred to another container or take another pan.

8. Now you should start frying the eggplant. They are fried for about seven minutes at maximum heat, then zucchini are added to them. When frying, each layer of vegetables laid in a pan is salted.

9. At the end of frying vegetables, you need to add chopped tomatoes, and after a few more minutes, place the onion-carrot frying in the pan.

10. Tomato paste is added at the very end, mixed with the ingredients of the dish brought to readiness, which should be salted again.

The dish is served as vegetable caviar from zucchini and eggplant with Borodino bread. Caviar will look even more appetizing if sprinkled with chopped herbs.

Even easier and faster to prepare vegetable caviar in a multicooker. If you have not yet experienced all the charms of this indispensable kitchen helper, it's time to buy it and make sure that the laudatory reviews written by other housewives who have already managed to appreciate the merits of the multicooker are true.

To prepare vegetable caviar in a slow cooker you need to prepare the following ingredients:

2 zucchini;

One onion;

one carrot;

One Bulgarian pepper;

5 tablespoons of vegetable oil for frying;

Two tablespoons of tomato paste;

Greens (parsley, dill) - to taste;

Salt - to taste, but usually two teaspoons.

The process of cooking zucchini caviar in a slow cooker looks like this:

1. First you need to prepare the vegetables. Zucchini are washed under running water, peeled. They cut out the core (seeds are removed). Carrots and onions need to be peeled, washed and dried. Bulgarian pepper is also washed, the stalk and seeds are removed from it. All vegetables are cut into small cubes or even easier: rubbed on a coarse grater.

2. Now the appliance must be set to the “Frying” program for one hour. Pour sunflower oil into the bowl of the kitchen appliance and place the prepared vegetables in it after heating. Do not pour too much oil: this is not a frying pan, and excess fat, as you know, does not benefit the body.

3. The vegetable mass must be salted and mixed thoroughly at the beginning of the frying process. It is salt that contributes to the fact that vegetables begin to release juice and stew in it.

4. After 20 minutes of frying, add tomato paste to the vegetable mass, stir well the future dish and continue cooking caviar.

5. An audible signal will notify you when the dish is ready. Now you can put the caviar on a beautiful plate, sprinkle with herbs and, after cooling a little, start tasting.

Important clarification! To prepare vegetable caviar according to this recipe, you need to take large zucchini. If you have only small-sized young vegetables available, you should take not two pieces, but more. It is not necessary to remove the peel and seeds from freshly ripened vegetables: they will not spoil the taste of the dish and will be invisible. Fans of spicy and spicy can diversify the recipe by adding garlic, capsicum or ground pepper and spicy greens such as cilantro when cooking.

If you love the taste of store-bought squash caviar, which everyone remembers from childhood, you can transfer the hot prepared vegetable mass from the multicooker bowl to a blender and carefully grind it to a puree state.

A dish from a slow cooker can be eaten on the same day, or you can prepare vegetable caviar for the winter. To do this, you need to add vinegar to the food and put the hot vegetables in sterilized jars, rolling or twisting them with lids.

If you are worried that caviar with vegetable oil can damage the figure, then you should know that nutritionists are very supportive of vegetable dishes. Vegetable caviar, the calorie content of which in stewed, fried or canned form is very low, will bring nothing but good to the body. So, for example, eggplant caviar, with a low calorie content, retains most of the nutrients in finished form. Eggplants reduce cholesterol in the blood and contribute to the normalization of water-salt and lipid metabolism, which is so important for any diet.

Vegetable caviar from beets

But if you urgently need to lose weight, by a certain date, for example, and you are afraid of not having time, you can advise to cook vegetable caviar from beets. Beets are known for their low calorie content (about 40 kcal per 100 g), and beetroot dishes are famous for their pleasant taste. The vegetable is especially useful for weight loss and diets, as the fiber contained in beets contributes to the natural cleansing of the body.

The usefulness, low-calorie content and availability of beets allow you to dream up in the kitchen and cook many delicious dishes. Beetroot caviar is prepared according to the same principle as any vegetable caviar. But how to prepare preparations for the winter from vegetable caviar, especially beetroot?

You can pickle, pickle and ferment - there are many options. The most popular variety of marinades, vegetable caviar for the winter, from this vegetable. Such preparations are served both as a side dish and as an appetizer, and often housewives season soups with them.

So how do you cook vegetable caviar from beets (recipe with photo)? To prepare a delicious spicy preparation, you will need to prepare:

500 gr. beets;

3 tablespoons of sugar;

2 tablespoons of vegetable margarine;

Half a lemon, namely: zest and juice;

Half a teaspoon of salt.

The process of preparing beetroot caviar is as follows:

Beets should first be boiled until tender. The vegetable is cooked for a long time, and you can find out the degree of readiness of the beets by piercing it with a toothpick from different sides. If the toothpick reaches the core of the vegetable without the slightest effort on your part, the beets are ready for further cooking.

Now the beets should be cooled, peeled and grated (preferably fine). Grated beets are placed in a multicooker bowl or in a saucepan, granulated sugar, butter, lemon zest and juice according to the recipe are placed in a container, and then the future dish is simmered over low heat for ten minutes.

Beet mass must not be forgotten to stir constantly: it can stick to the bottom of the pan. In a slow cooker, the situation is simpler: the vegetable mass will not stick to the bottom of the bowl, but just in case, you can stir it up a little to improve the taste of the finished dish. An electrical appliance with grated beets in its bowl must be turned on in the “Extinguishing” mode, setting the time to ten minutes.

At the end of the set time, the finished caviar is laid out in sterilized jars and rolled up or twisted if jars with screw-on lids are used.

Beetroot snacks, healthy and tasty, will come in handy in the cold season. They can be added to salads, borscht and soups, smeared on bread and even served at the festive table as separate snacks. If you have never cooked beetroot, try it - the result is worth the time spent!