Recipe for carrot caviar with bell pepper. Carrot caviar

Many thanks to the Tunisians for inventing this wonderful dish. The name of the recipe in the original sounds like "Omm-ak-Khurey" - which in our translation means "Mother Khurei's favorite dish." Caviar is surprisingly tasty and every zealous housewife has a recipe for this appetizer in her arsenal. Real caviar is very sharp, for an amateur. But if it is not possible to eat with such spices, and there is a desire to taste a snack, just do not add hot peppers. Such a preparation goes well with bread, rice, buckwheat, it can be an addition to meat, fish and other products.

Caviar from carrots for the winter through a meat grinder

It is very easy to prepare at home from available products. Not only is it healthy, but also low in calories. And what a color! Autumn, bright, seductive! The aroma is light, the taste is pleasant. Real jam!

Ingredients (for 0.5l):

large carrots - 2 pcs;
hot pepper - 1 pc;
garlic - 1 clove;
onion - 1 pc (small);
tomato paste - 1 tbsp;
allspice peas - 2-3pcs;
salt - 1/2 tsp;
ground pepper - 1/4 tsp;
parsley - 3-5 branches;
vegetable oil - 70 ml;
vinegar - 40 ml;
water to dilute tomato paste - 50 ml.

How to cook caviar from carrots for the winter

Carrot caviar for the winter: a simple recipe

What do we need:

carrots - 1 kg;
tomatoes - 1 kg;
onion - 1 kg;
garlic - 1 head;
vegetable oil - 200 ml;
hot red pepper - 1 pc;
ground ginger - 30g;

How to make caviar from carrots for the winter

It is better to store the workpiece in a cool place or refrigerator.

Caviar from beets and carrots for the winter through a meat grinder

This option can even be used in borscht or as an appetizer for any dinner. In order to have more rest in winter and not waste time on cooking, you will have to work hard in summer. Having prepared caviar for the future, you can cook borscht in 30 minutes, as well as arrange a quick snack for the whole family. Ready-made carrot and beetroot caviar can be safely spread on fresh bread, added to meat or poultry. The main thing is that you do not have to get your hands dirty, rub vegetables for a long time and wait for them to cook. Beet and carrot caviar is a ready-made dish for all occasions.

Grocery list:

1 beet;
1 carrot;
1 onion;
100gr. tomato paste;
some water;
30-40gr. vegetable oil;
10gr. 9% vinegar;
2/3 tsp salt.

Cooking process:

In winter, we use it both for borscht and for other dishes. It is convenient to lay out such caviar in jars of 250 grams, just on the average borscht pan. That is, having uncorked the jar, you immediately use it without residues.

Tomato and pepper and carrot and onion caviar for the winter: recipe

Today we will tell you how to cook delicious and fragrant caviar from the most common vegetables - carrots, tomatoes and peppers. Such versatile vegetable caviar can be used not only as an appetizer and bread spread, but also as a dressing for soups and borscht. In addition, it can be served as an addition to side dishes of potatoes, pasta or rice, vegetable caviar easily replaces even sauce! The recipe is designed for one half-liter jar, try to make a test, and if you like it (and you will definitely like it!) The number of products can be increased several times next time. We use large vegetables, small or medium fruits in this case should be taken with a margin.

Ingredients for one half-liter jar:

tomatoes - 2 pcs.;
carrots - 2 pcs.;
onion - 1-2 pcs.;
Bulgarian pepper - 1 pc.;
vinegar 9 percent - 0.5 tsp;
vegetable oil - 25 ml;
salt - 0.5 tsp;
sugar - 0.5 tbsp;
ground red pepper - 0.3 tsp;
bay leaf - 1 pc.

Step by step recipe:

Happy preparations!

To achieve a rich taste - vegetables must be stewed (fried).
Do not add too much oil for frying, vegetables should not float in it.
Stewed or boiled carrots are better absorbed by the body; in their raw form, they are almost useless.
Be sure to sterilize jars and lids so you don't get frustrated with the short-term savings of canned food.

In winter, there is no hassle at all: they opened the blank and immediately on a sandwich. And caviar can also be used as a sauce instead of ketchup, to soak savory pastries, in stews, soup, and even traditional borscht, if you decide to follow a recipe that has a lot of tomatoes. We have plenty to choose from!

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Caviar from carrots and tomatoes for the winter through a meat grinder

This classic charm is well preserved due to the acid in tomatoes. Yes, don't be surprised! Without vinegar, it is also well stored in the apartment. However, we often play it safe and add a little apple preservative (6%).

We need:

Carrot - 2 kg
Tomatoes (dense and fleshy) - 2 kg
White onion - 500 g
Vegetable oil - up to 180 ml
Salt (coarse grinding, no additives) - 1.5 tbsp. spoons (to taste!)
Sugar - 1-1.5 tbsp. spoons (try!)
Bay leaf - 2-3 pcs.
Black pepper (ground) - 2 teaspoons + to taste

If you do not believe in preservation without vinegar, add apple (6%) - 1.5 tbsp. spoons

Important details.

Preservation yield - up to 4 liters. Want less? Proportionately recalculate all components and be sure to adjust salt and sugar for yourself.
The appetizer welcomes popular spices: Italian herbs, red paprika, and even a Korean carrot mix if you're into coriander. The main thing: put a little bit - try and try again! :)

How to cook easy and simple.

We clean and cut vegetables for easy loading into a meat grinder. A life hack will help you easily remove the skin from tomatoes: cut the top of the fruit crosswise and pour boiling water for 5 minutes.

Root vegetables and onions are twisted through a large grid. Next is the tomatoes. The mass for extinguishing is ready. Put oil and salt in it, adjust to taste. We put it on the stove, let it boil and simmer over low heat - about 1 hour. The caviar will boil down and become thick.

15 minutes before the finish, add bay leaf, ground pepper and, if desired, 1-2 more spices to the mass. Let's give it a go. At the very end, you can add vinegar (if you are reinsurers, like us).

Hot caviar - in sterile containers under a sealed lid - cool under a blanket. With conventional turnkey lids, the jars must be turned over. With covers on the thread, we wrap the workpiece without turning it over.

Not much trouble, right? But what a treat! She will wait for well-deserved delights even in February without any problems, especially if you add vinegar.

2+ variations on a classic theme

Texture and spices rule the roost. And this is not an exaggeration when it comes to caviar. We take the proportions of vegetables classic - from the list above.

Meat grinder to the side, the road - graters!

Three vegetables. Scroll in puree only tomatoes. We especially love the thin short strips that come from carrots on V-shaped graters a la Berner. You can’t say that much more effort, but as a result, the appetizer is more elegant in texture. For sandwiches, stuffing eggs and tartlets, this option is the most delicious.

We work with a knife: a satisfying delight is worth the effort!

But this recipe is really more laborious: we cut all the vegetables. We also cut tomatoes into cubes, and this is exactly the case when they feel noticeably different without the peel. In this option, it is especially appetizing to add greens, for example, 3-4 tablespoons of chopped dill.

The small size we need will most quickly turn out in the Chinese device "Nicer-Dyser". He is not up to processing in industrial quantities. But for a home party of textural perfection - pure health! If the vegetable cutter is new with sharp blades, the work is easy, simple and even fun.

If there were no tomatoes at hand: a simple recipe

Let's make carrot caviar with onions and tomato paste!

Simmer the finely chopped onion in the paste until softened. In a separate pan, fry the grated carrots. Combine the semi-finished products, mix and hold on a low boil for another 15 minutes.

The most crucial moment at the end: add salt, sugar, spices - bring to taste. We put the vinegar 3 minutes before turning off the fire, covering the saucepan with a lid. The simple process is completed by the already familiar hot layout. Elementary!

The proportion of vegetables and additives:

Carrot - 1 kg
Onion - 500 g
Tomato paste - 200 ml (without additives, fresh, domestic production)
Vegetable oil - 200 ml
Garlic - 4 cloves
Bay leaf - 2-3 pcs.
Table vinegar (9%) - 1 teaspoon
Black pepper to taste (ground) plus paprika or Italian herbs

Carrot caviar with apples: a delicious recipe for the winter

Apple sourness and sunny sweetness of the root. This duet is asking to be next to popular masterpieces. Meet: carrot caviar with sweet and sour apples. It keeps well and is easy to prepare!

We need:

Carrot - 1.5 kg
Apples - 1.5 kg
White onion - 2 kg
Vegetable oil - up to 350 ml
Vinegar (9%) - 2.5 tbsp. spoons
Sugar and salt - to taste

Good to take into account.

The yield of conservation is about 4 liters.
Apples take a solid, proven variety with a distinct sourness.
If your family loves spicy, it’s not a sin to cut a hot chili pepper into this delicate sweetish ensemble (a piece without seeds 3-4 cm long).

Cooking.

Grind the carrots on a grater and simmer with butter until half cooked. Fry the onion cube in oil until it becomes translucent and soft. We send semi-finished products to the meat grinder. There are also pieces of apples.

We mix everything well and set to warm up over low heat - 15 minutes. By the end of cooking, bring to taste, adding salt and sugar. You can play with spices (a bit of cinnamon, red paprika, black pepper). The main thing: we put everything a little bit and try. Tomato paste is also not forbidden, but add carefully. She easily pulls the taste on herself.

Keep the caviar on the fire for a couple more minutes, pour in the vinegar, cover with a lid. It's time for the bank breakdown. Right from the stove they packaged - rolled up - sent to cool slowly.

Carrot caviar with baked bell pepper

And also for the winter in the recipe step by step. One of the most sophisticated options after caviar pieces. Preparation will take half an hour longer - due to roasting vegetables.

We need:

Carrot - 1.5 kg
Bulgarian pepper - 1 kg
Onion - 200 g (2 pcs. Medium)
Tomato - 400 g
Garlic - 4-5 cloves
Greens (dill and parsley) - 3 tbsp. spoons (chopped!)
Vegetable oil - up to 200 ml
Apple cider vinegar (6%) - 2 tbsp. spoons
Salt, sugar - to taste (taste and adjust to taste)

Important details.

Conservation yield - about 3.5 liters
We take red peppers, as fleshy as possible.

How to cook.

Roast the peppers in the oven at 200°C. We turn the vegetables over several times so that they are browned on all sides to dark tan marks. This will take up to half an hour, depending on the size of the peppers. Turn off the heat and let the peppers cool in the closed oven. The skin will come off and we will easily peel the pulp. We cut the yummy in a small size, and if laziness, then we pass it through a blender.

Tomatoes must be peeled and twisted into a puree. Chop the garlic and herbs finely, as in a delicious salad.

Let's cut the onion classically: a small cube, as for soup frying. Grind the carrots according to your mood. Both shavings and thin short straws from under the Berner are suitable for this option. Stew it together with onions until soft in a saucepan with half the oil (100 ml) - 5-7 minutes. Add tomato puree and simmer for another 15 minutes.

We send roasted peppers and herbs to the saucepan. We fall asleep salt and sugar, we try, is there enough for our taste.

We continue to simmer the vegetable splendor for another 10-15 minutes. We put the garlic slices, mix and pour in the vinegar. The last 5 minutes on the fire - it's time to distribute the jars directly from the stove. As rolled up, set to cool slowly in a wrapped form.

Carrot caviar with garlic and tomatoes

Spicy, rich and thick caviar, which, nevertheless, will perfectly replace both the sauce for the second course and the spread on a sandwich. The author of the video called it a “salad”, but this does not change the essence of the recipe - “You will lick your fingers!”. Try it yourself!

We need:

Tomatoes - 1.5 kg
Carrot - 1 kg
Garlic - 100 g (3 medium heads)
Vegetable oil - 1 cup
Table vinegar (9%) - 1 tbsp. a spoon
Black pepper (ground) - 1 tbsp. a spoon
Sugar - 100 g
Salt - 1 tbsp. a spoon

Meat grinder - boiling - layout in hot jars. Voila! Again without sterilization - immediately in the list of masterpieces at no extra cost. :)

Carrot caviar for the winter with zucchini

"My lovely! Real jam!" - you think, opening a jar of squash caviar. But what if we say that you can just as recklessly fall in love with carrot caviar? Prepare a recipe with zucchini or eggplant to diversify the preparations with a new love.

We need:

Carrot - 1 kg
Zucchini (any variety) - 500 kg
Tomatoes (fleshy, without abundant juice) - 1 kg
White onion - 300 g
Dill (greens) - 150-200 g
Vegetable oil - 150-180 ml
Salt (coarse, without additives) - 2.5-3 tbsp. spoons (try!)
Black pepper (ground) - 1-2 teaspoons (without a slide, try!)
Table vinegar (9%) - 4 tbsp. spoons

Important details.

Preservation yield - no more than 3 liters.
The denser the tomatoes, the shorter the caviar boiling time.

The number of vegetables can be varied. But if there are about a kilogram of tomatoes left, it will not be superfluous to increase the amount of preservative for better storage. For every additional 1.2 kg of vegetables - approximately 1 tablespoon of vinegar.

How we cook.

Zucchini and blue be sure to clean. From old fruits, remove the middle part with seeds. You can grind in different ways: through a meat grinder or chop with a knife into a small cube. Onions and carrots are best grated on a coarse grater. For a root crop, you can also indulge in Berner: we take a nozzle for thin straws.

Tomatoes are best cleaned by scalding with boiling water. Then the caviar is more tender. Or we do it quickly and uneconomically: cut it in half and apply a slice of tomato to the grater. We rub - in the hand there is a skin with a small layer of pulp. And the simplest solution is suitable for thin-skinned varieties: process through a meat grinder with a fine grate directly with the skin.

In a large saucepan, sauté carrots and onions in oil. Our goal is softened semi-cooked vegetables. This will take about 10 minutes. Add squash slices to them and, if necessary, a little water. Simmer another 10 minutes. Then we send the tomato puree to the saucepan. The whole mixture is stewed over low heat - 20 minutes.

It's time to refine the taste. We fall asleep finely chopped dill, salt and black pepper. With spices - to taste: a portion was poured, stirred and tasted. You can also add tomato paste: also a spoonful with a sample. Another 5 minutes on fire. At the end, pour in the vinegar, mix and lay out the hot caviar in sterile jars. Close - wrap - let cool.

Carrot caviar for the winter is a healthy and tasty snack. It is used as an independent dish, for sandwiches, and also added to various vegetable salads. Hearty, but at the same time, light preparation diversifies the meager menu while dieting or fasting. It will compensate for the lack of vitamins and minerals in the body or simply delight with bright summer notes.

In addition to the main component, the preservation may include tomatoes, apples, bell peppers, zucchini, etc. To enhance the taste and aroma, a natural preservative is added - garlic cloves. Consider the secrets and recipes for making a pasty dish.

Classic version of caviar

Every housewife should have a recipe for a delicious canned carrot snack. It's quick and easy to prepare, perfect for beginners.

Products:

onion turnip - 500 g;
carrots - 1.7 kg;
garlic - 60 g;
granulated sugar - 75 g;
rock salt - 45 g;
table vinegar - 50 ml;
oil - 300 ml.

And let's go:

Rinse the main ingredient thoroughly, remove the skin with a thin layer. Chop on a large grater. Put in a capacious container, pour in oil. Put on medium heat and simmer for 4-7 minutes.
Peel the onion from the husk, rinse. Cut into medium cubes. Add to bowl with carrots. Continue cooking for 10 minutes.
Peel the garlic cloves, rub with a blender. Together with salt, sugar and vinegar, pour the garlic to the sautéed vegetables. Stir, simmer for 3-4 minutes.
Arrange carrot caviar for the winter in sterile containers. Cover and sterilize for a quarter of an hour after boiling. Seal tightly and invert until completely cooled.

With tomatoes

A canned appetizer is a great addition to a dinner or decoration of a feast. Cooking is fast, since all products are ground in a meat grinder, so it will take a minimum of time to harvest. The presence of cinnamon will make the dish fragrant. In case of intolerance to spices, it is allowed to replace a small amount of ground nutmeg. Consider a recipe for carrot caviar for the winter with tomatoes.

Products:

carrots - 2 kg;
tomatoes - 4 kg;
onion - 0.2 kg;
garlic - 8 cloves;
oil - 400 ml;
cinnamon - 0.5 tsp;
granulated sugar - 0.4 kg;
rock salt - 45 g.

Purchased and prepared ingredients - clean and rinse. Cut into comfortable slices. Grind vegetables in a meat grinder and place them in one pan. Mix thoroughly, add oil, salt, sugar and spices.

Put the container with the contents on the stove. After boiling, simmer the composition with slow heating for 2 hours. Arrange the finished mixture in sterile jars, seal tightly. After cooling, put in the refrigerator.

With sweet pepper

Carrot caviar for the winter through a meat grinder tastes good. Cooking is fast. The snack is perfectly stored all winter.

Products:

tomatoes - 1.8 kg;
carrots - 2.3 kg;
sweet capsicum - 0.5 kg;
onion turnip - 550 g;
granulated sugar - 15 g;
pickling salt - 15 g;
oil - 230 ml.

Rinse all prepared vegetables, peel and remove the seed box. Cut into slices. Pour into a blender bowl and grind. Place the mixture in a saucepan, set on the stove and cook for 40 minutes after boiling at a slow temperature.

Remove skin from onion, chop into small cubes. Grease the pan with oil, heat, put the vegetable. Pass until golden brown. Combine with prepared caviar, cook for a quarter of an hour. Arrange the appetizer in sterile jars, leave on the kitchen table for a day until completely cooled.

With tomato paste

Delicious and tender caviar is obtained if you cook it in a slow cooker. The kitchen assistant helps to preserve all the useful properties of the products. To improve the taste, it is recommended to add lavrushka and allspice to the appetizer.

Products:

tomato paste - 100 ml;
carrots - 1.2 kg;
onion turnip - 0.25 kg;
oil - 110 ml;
granulated sugar - 35 g;
pickling salt - 45 g;
allspice -5 pcs.;
vinegar 70% - 1 tsp

The cooking process is as follows:

Peel the onion from the husk. Chop into small cubes. Lubricate the bowl of the multicooker with fat, heat it up. Put the vegetable and sauté until tender with regular stirring.
Dissolve tomato paste in 100 ml of water. Pour into the onion, stir, set the “Baking” mode, and the timer for half an hour.
Peel, wash and chop the carrots on a fine grater. Put in a slow cooker after the time has elapsed. Set the "Extinguishing" mode for 60 minutes. After a quarter of an hour, add spices, salt, mix thoroughly. Close and continue cooking.
At the very end, chopped allspice is added and, if desired, a bay leaf. Mix thoroughly, turn on the “Baking” mode for 1 hour. After the time has passed, pour in the acid.
Arrange carrot caviar for the winter with tomato paste in a sterile container, close, leave on the table for a day, then put it in the cold.

With beets

Caviar from beets and carrots is a favorite snack of many. The combination of vegetables allows you to use preservation as a borscht dressing, a festive snack to decorate the table, as well as for making quick sandwiches.

Products:

onion turnip - 0.55 kg;
carrots - 600 g;
beets - 1.8 kg;
pickling salt - 40 g;
granulated sugar - 90 g;
table vinegar - 120 ml.

Wash and clean all vegetables. Cut into manageable slices. Using a meat grinder, grind each component separately. Place the ingredients in a saucepan or saucepan. Mix with each other.
Place the container on the stove, turning on the minimum heat. Cover and simmer for 60 minutes. Remember to stir the contents from time to time. Otherwise, the vegetable mixture will burn and spoil the external taste and aroma of the dish.
Pour in oil, acid, add salt, sugar. Stir, boil for a quarter of an hour.
Prepare in advance the container in which the snack will be stored. Wash and sterilize the jars over water vapor, boil the lids.
Arrange carrot caviar for the winter, prepared according to a simple recipe, in a sterile container. Seal tightly, turn over. Cool, pre-wrapped with a blanket.

The appetizer is stored well both in the cellar and in a simple cupboard in the kitchen.

with an apple

For cooking, it will take a minimum of time and products available to each person. Bright, beautiful carrot caviar for the winter according to the recipe described below turns out to taste good, with a memorable aroma. Consider how to cook it and surprise all your relatives.

Products:

onion turnip - 750 g;
carrots - 550 g;
apples - 0.55 kg;
oil - 250 ml;
granulated sugar - 40 g;
rock salt - 30 g;
vinegar 9% - 30 ml.

Let's get started:

Wash and clean all vegetables. Chop onions and carrots into half rings. Grease the pan with oil, put the prepared products and fry until half cooked.
Cut apples into slices, scroll through a meat grinder. We do similar actions with passivated vegetables.
In a separate saucepan, mix the chopped ingredients, add salt, sugar. Put on the stove, simmer with slow heating until boiling. Remove the container, put on the table. With regular stirring, pour in the acid. Cover and leave for a quarter of an hour to infuse.
Arrange caviar from carrots and onions for the winter in sterile jars, close tightly. Turn over and leave to cool completely. It is recommended to store the workpiece in a cold room.

Snack "Original"

Products:

tomatoes - 2 kg;
garlic - 90 g;
carrot cake - 2.2 kg;
turnip - 0.3 kg
pickling salt - 90 g;
granulated sugar - 40-60 g;
a mixture of peppers, if desired;
vinegar 6% - 60 ml.

Well, to the point:

Place the cake in the thicket of the multicooker and leave it aside. Peel the onion from the husk and rinse with the tomatoes. Chop into slices, put in a plastic bowl and grind with a blender.
Pour salt and sugar into the resulting onion-tomato sauce. Mix and pour over carrots. Set the "Extinguishing" mode by time for 60 minutes.
Peel the garlic cloves from the husk. Chop into small cubes. A quarter of an hour before the timer signal, put the prepared garlic along with a mixture of peppers. Optionally, you can add aromatic herbs - cilantro, parsley or basil.
When ready, pour in the acid, stir and spread the caviar in sterile jars. Close tightly, leave in the kitchen until completely cooled. Store in the cellar.

There are many options for cooking carrot caviar for the winter through a meat grinder. According to professionals, pieces of vegetables give the dish a certain peculiar taste. Of course, no one forbids using a blender or food processor, but the taste of the finished product will differ significantly.

Carrot caviar is considered a great snack. It's tasty, healthy, quick and easy to prepare. The ingredients included in the caviar are available. It will take no more than an hour to prepare. How to cook caviar from carrots for the winter?

Carrot caviar - recipe with photo

Ingredients

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

Servings: 1
Time for preparing: 2 minutes

Classic version of carrot caviar

To prepare it, you 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 thicken the consistency.

Cooking:

Wash and clean vegetables. Cut the onion into small cubes, grate the carrot with a coarse grater. In a separate bowl, combine pasta, onion, oil and bay leaves. Salt and pepper the composition.

Put the dishes on the fire and boil - the tomato paste should be boiled down, and the onion should become soft. Separately, fry the carrots with oil, then pour in the water and simmer the mass. Combine the paste with the carrots, sprinkle with grated garlic and simmer, bringing to a boil. Caviar is ready.

Caviar from carrots through a meat grinder at home

A vegetable appetizer will decorate the table. It takes 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.

Optionally, cinnamon is replaced with nutmeg. You will get very tasty caviar from carrots using a meat grinder at home.

Cooking:

All vegetables are cleaned and passed through a meat grinder. Then sunflower oil is poured in, salt with sugar, cinnamon are poured. 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;
carrot - 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 according to preference.

Cooking:

Cut the tomatoes into cubes, pass the carrots through a meat grinder or chop with a blender. Combine the vegetables, add oil, sugar and salt to them - simmer the mass for 2 hours.

For 15 min. before the end of the time, add garlic and pepper - stir. Once the time is up, pour in the vinegar. Caviar is ready, you can roll it into jars. Before that, sterilize them.

As you can see, carrot caviar is a light and satisfying dish. It diversifies the diet and enriches the body with vitamins. Prepares easily and quickly. The recipe with a photo of carrot caviar attracts with its simplicity.

Appetizing and bright carrot caviar in 30 minutes is a great snack option. It is prepared very quickly, but it turns out excellent: tender, light, tasty. Such a dish will be a real competitor to the usual eggplant or squash caviar. You can serve a carrot snack with pilaf, cereals, bread toast, meat delicacies. This is an unusually versatile option that you can take with you on a picnic or to the country. The sweetness of the main vegetable here is in perfect harmony with the light spicy sourness of tomatoes and spices. It turns out great!

Cooking time - 30 minutes.

The number of servings is 6.

Ingredients

To make excellent vegetable caviar with your own hands, you will need to use the simplest and most affordable ingredients:

vegetable oil - 100 ml;
carrots - 1 kg;
sugar - 1 tbsp. l.;
tomatoes - 2 pcs.;
garlic - 2 cloves;
salt - ½ tbsp. l.;
vinegar 9% - 1 tbsp. l.

How to cook delicious carrot caviar in 30 minutes according to a simple recipe

The proposed recipe for carrot caviar is really extremely simple. That is why no difficulties should definitely arise even for those who prepare this wonderful snack for the first time.

So, if you decide to please the household with an excellent option for vegetable caviar, then you can safely get down to business. First of all, it is worth preparing all the ingredients that are listed above. It is optimal to use large carrots - there is less fuss with it. It is good if the fruits are young. Then the taste of the finished dish will turn out to be more tender and rich.

If all the products are prepared, then you can proceed directly to the procedure for working with vegetables. The first step is to peel and rinse the carrots well. Prepared fruits must be cut into large pieces.

Harvested carrot sticks should be passed through a meat grinder. If desired, you can chop vegetables in another convenient way, for example, in a blender or food processor.

Next up is the tomatoes. Tomatoes should be washed and blotted with napkins. Vegetables also need to be chopped and mashed. It is optimal to immediately twist the tomatoes along with the peeled garlic. When all types of vegetable preparations (tomatoes, carrots and garlic) are done, they should be combined in a common pan.

Pour vegetable oil into the preparation. The mixture is salted to taste. You need to add sugar to it. Everything is thoroughly mixed and sent to the stove. Medium fire is set. On it, the mass should be brought to a boil, after which the heating is reduced to a minimum mark. Cook the future caviar for 30 minutes, stirring occasionally.

When about 10 minutes remain before the completion of the cooking process, vinegar should be poured into the vegetable mass. The composition will need to be well mixed. Already at this stage, carrot caviar smells amazing!

That, in fact, is all! Our quick and easy carrot caviar is ready. It can be eaten immediately or packaged in sterilized clean jars. If they are rolled up under metal covers, then you can remove the workpiece for storage in the pantry or cellar.

Video recipe

So that you are not tormented by various questions in the process of preparing carrot caviar, watch the video recipe: