How to prepare carrot caviar for the winter: a selection of the best recipes

Carrots are firmly entrenched in the list of basic products in the kitchen of every housewife. It has long become an integral ingredient in many everyday and holiday dishes.

Let's share recipes for carrot caviar, the taste of which is appreciated by many modern housewives.

Selection and preparation of carrots for making caviar

Any type of root vegetable is suitable for carrot caviar, but the dish will be especially tasty if you use a deep orange vegetable. The main ingredient is washed under running water and the skin is removed using a vegetable peeler.

Carrots are boiled whole or chopped raw. A knife, food processor, regular grater, and meat grinder are equally suitable for this. If you choose a recipe for pureed caviar, use a blender.

Carrot caviar is prepared both according to the classic recipe and with the addition of other vegetables. Recipes with mushrooms and herring are popular.

How to cook classic carrot caviar

The simplest recipe. Besides carrots, the only vegetables it contains are onions and garlic.

For 3 kg of carrots you will need:

• onion - 8 medium onions;
• garlic - 6 large cloves;
• granulated sugar - 150 g;
• coarse salt - 100 g;
• apple cider vinegar 6% - 7 tbsp. l.;
• sunflower oil - 600 ml.

Step-by-step instruction:

1. Grind the prepared carrots on a coarse grater, place in a cauldron or frying pan with high sides, add oil and simmer under the lid over low heat.
2. After 8-10 minutes, add the onion, cut into sauteed pieces with a side of 6-8 mm.
3. Gently mix the vegetables and continue to simmer for at least a quarter of an hour. Don't forget to stir, otherwise the mixture will burn. For this it is better to use a wooden spatula.
4. Add chopped garlic, sugar, salt and vinegar, stir.
5. Simmer for another 5 minutes and remove the cauldron from the stove.
6. Grind the cooled caviar using a blender.

How to prepare carrot caviar for the winter

Carrot caviar is successfully rolled up and stored. For this, both the classic recipe and all the others are suitable, except for the options with herring and mushrooms. Housewives practice two types of twists - with and without sterilization.

With sterilization

This topic causes a lot of controversy among housewives, but many housewives year after year homemade canned food This is the only way to believe that using a household autoclave gives an ideal result.

For those who still decide to use the old method of sterilization, here are step-by-step instructions:

1. Place the finished caviar in clean, dry jars and cover with lids.
2. Place a waffle towel folded in four on the bottom of a large, wide pan.
3. Place jars of caviar on it and carefully fill it with water so that it reaches the hanger.
4. Turn on the stove, bring the water in the pan to a boil and sterilize for 10 minutes.
5. At the same time, boil the lids in a small container.
6. Take out the jars one at a time and roll them up immediately.
7. Turn the finished rolls over and cover with a blanket until they cool completely.

Without sterilization

For this method of seaming, 9% alcohol vinegar must be used. The caviar is laid out in dry sterilized jars in stages. During the entire canning time, the future preparation is simmered over low heat.

Hot caviar is filled to the brim with hot caviar and immediately closed with a screw cap removed from the boiling water.

On a note. When canning any salad without sterilizing the contents, using screw caps saves time.

Other recipe variations

Fans of experiments add other vegetables, mushrooms, fruits and even fish to carrot caviar.

With onion

This recipe is almost no different from the classic one, but the taste of the caviar is more piquant due to the addition of tomato paste and spices.

Products:

• medium carrots - 7-8 pcs.;
• onions - 3-4 pcs.;
• natural tomato paste without additives - 2 tbsp. l. with a slide;
• vegetable oil - 5 tbsp. l.;
• bay leaf - 2 pcs.;
• garlic - a few cloves;
• a mixture of peppers on the tip of a teaspoon;
• salt - 1 tsp. without top.

Preparation:

1. Dilute the tomato paste with water - you should get a thick juice.
2. Pour tomato juice, some of the vegetable oil into a 2-liter stainless steel saucepan (without plastic parts, suitable for oven use), add a mixture of peppers and bay leaf, stir.
3. Chop the onion and add it to the tomato sauce.
4. Place the pan over low heat and simmer, covered, until the onion is soft.
5. While the tomato sauce is simmering, grate the carrots and place them in a frying pan with heated vegetable oil (use the remainder of the amount specified in the recipe).
6. First fry the carrots, and then simmer for 10 minutes over low heat, adding ¼ tbsp to the pan. water.
7. Chop the garlic with a knife or in a garlic jug and add salt.
8. Mix stewed carrots with garlic, add to tomato sauce and mix well.
9. Preheat the oven to +160°C and place the carrot caviar there for half an hour, just don’t forget to cover the dish with a lid.

With tomatoes

For this recipe you will need a slightly different set of ingredients:

• carrots - 2 kg;
• tomatoes - 1.5 kg;
• sugar - 100 g;
• winter garlic - 8-10 cloves;
• vinegar - 30 ml;
• vegetable oil - an incomplete cut glass;
• salt and ground black pepper - to taste.

How to cook:

1. Wash, peel and mince tomatoes and carrots
2. Place the resulting slurry in a 5-liter cast-iron duck pot. Salt, add oil, stir.
3. As soon as the mixture boils, reduce the heat and simmer for 2 hours.
4. At the end of cooking, add sugar, finely chopped garlic and pepper, pour in vinegar and mix everything.
5. The caviar is placed in pre-sterilized glass jars and sealed with screw caps.
6. The containers are placed on a towel, upside down, and covered with something warm.

With zucchini

The dish will turn out tender, airy and at the same time beneficial for the digestive system.

What to cook from:

• carrots and zucchini - 1 kg each;
• onion - 0.5 kg;
• winter garlic - 1 large head;
• vegetable oil - 140 ml;
• salt and spices - to taste.

How to cook:

1. Peel the carrots and remove the skin from the zucchini. If they are old, you will have to remove the seeds too.
2. Prepare the onion for sautéing, pass the garlic through a garlic press.
3. Pass the carrots and zucchini separately through a meat grinder, and then beat in a blender (also separately).
4. Heat the oil in a cauldron, add the onion there and let it fry slightly (until transparent).
5. Now add the carrots and fry for another 10 minutes. Be sure to stir with a wooden spatula, otherwise it will burn.
6. Add zucchini puree to the mixture, stir, cover and simmer for ¾ hour. Don't forget to stir.
7. At the very end (a couple of minutes before turning off the heat) add the garlic.
8. Prepare the finished caviar using a method that involves sterilizing the contents.

With beets

This caviar is suitable as a dressing for borscht.

Ingredients:

• carrots and onions - 0.5 kg each;
• beets - 2 kg;
• sugar - 3 tbsp. l.;
• salt - 2 tbsp. l.;
• vegetable oil and vinegar 9% - 50 ml each.

Preparation:

1. Grind the vegetables in a food processor or use a regular grater, finely chop the onion with a knife.
2. Place the vegetable mixture in a thick-walled saucepan and stir.
3. Add 1/2 tbsp. water, oil and simmer for an hour.
4. Do not forget to stir the mixture, otherwise it will burn, which will greatly spoil the taste of the caviar.
5. 15 minutes before the end, add vinegar, sugar and salt, bring to a boil and leave to cook over low heat.
6. Place the snack in jars and roll up.

With mushrooms

In this recipe, it is best to use boiled honey mushrooms. The finished dish tastes like mushroom caviar.

Ingredients:

• boiled honey mushrooms - 1 kg;
• carrots and onions - 300 g each;
• winter garlic - 1 large head;
• coarse salt - 1 tbsp. l. with a slide;
• allspice - 4-5 peas;
• ground black pepper - 0.5 tsp;
• Bay leaf;
• vinegar - 2.5 tbsp. l.;
• vegetable oil - 1/3 cup.

Step by step recipe:

1. Pass the boiled mushrooms through a meat grinder.
2. Finely chop the onion, chop the carrots on a medium-sized grater, fry lightly, then add water to the pan and simmer until half cooked.
3. Beat the resulting mass in a blender, mix with mushrooms, then place in a saucepan, add finely chopped garlic, spices, salt, and mix well. Simmer over low heat for a quarter of an hour.
4. At the end of cooking, add vinegar and stir again.

With pumpkin

If you want to make carrot caviar unusual, add pumpkin to it.

Ingredients:

• carrots - 6-7 pcs.;
• pumpkin - 0.3 kg;
• small onion - 1 pc.;
• garlic - 2-3 cloves;
• 100% tomato paste - 2 tbsp. l.;
• salt and sugar - 2 tsp each;
• ground black pepper - 0.5 tsp;
• vegetable oil - ½ tbsp.

Preparation:

1. Prepare and grate carrots and pumpkin.
2. Sauté the onion.
3. Fry the vegetables in a deep frying pan.
4. Mix the caviar components into a homogeneous mass and simmer for 30 minutes.
5. Then beat in a blender.
6. Preserve by sterilizing the contents in jars.

Sweet with apples

To prepare the dessert you will need:

• carrots - 1 kg;
• sweet and sour green apples - 4-5 pcs.;
• sugar - 1 tbsp;
• water - 80 ml.

How to cook:

1. Boil peeled carrots.
2. Peel the apples, divide them into 4 sectors and remove the seeds along with the chambers.
3. Grind the finished carrots and apples in a blender.
4. Make syrup from sugar and water.
5. Add carrot and apple puree, place on heat and bring to a boil.
6. Place in jars and preserve using a method that sterilizes the contents.

With herring

This caviar recipe is not for preservation. Prepare only enough to eat in a day or two.

Compound:

• carrots - 4 pcs.;
• beets, potatoes and onions - 1 medium piece each;
• salted herring - 2-3 fish fillets;
• vegetable oil - ½ tbsp.;
• tomato paste without additives - 2 tbsp. l.;
• Bay leaf;
• salt, ground black pepper - to taste.

For ease of preparation, take mincemeat, pieces of herring or preserves (fillet in oil 400 g). In this case, use the oil contained in the package.

Preparation:

1. If you bought the herring in carcasses, fillet it and cut it into pieces.
2. Chop the onion with a knife, and chop the remaining vegetables in a blender bowl with an S-shaped blade.
3. Place the onion in a saucepan with heated oil.
4. When it becomes transparent, add the remaining ingredients (carrots, potatoes, beets, herring pieces and tomato paste).
5. Simmer for half an hour, add salt.
6. At the end, pepper the caviar and place the bay leaf in the saucepan.
7. After 2-3 minutes, take it out and turn off the heat.

Ready caviar is eaten hot, but it’s tastier spread chilled on a sandwich.

With bell pepper

This bright orange appetizer is reminiscent of lecho.

You will need:

• carrots - 6 kg;
• sweet pepper (red or orange) - 500 g;
• onion - 2 medium pieces;
• winter garlic - 3 large heads;
• tomato paste without additives - 2 tbsp. l.;
• sugar and salt - 1 tbsp. l.;
• spices, aromatic herbs - to choose from;
• alcohol vinegar 9% 3 tsp;
• vegetable oil for sautéing.

Preparation:

1. Remove the skin from the carrots and cut into pieces.
2. Wash the pepper, remove the stem, seeds and membranes.
3. Grind the vegetables using a blender.
4. Finely chop the onion and garlic and sauté.
5. Place the roast, carrot puree and pepper into a large saucepan and place over low heat.
6. Bring to a boil and simmer for another half hour.
7. Add salt, sugar, spices, tomato paste and vinegar, mix thoroughly.
8. Bring to a boil again, simmer for 5 minutes and turn off the heat.
9. Place the finished caviar in jars and sterilize using the “with contents” method, then roll up.

Features of cooking through a meat grinder

The preparation method is suitable for everyone who loves pasty carrot caviar. It is also convenient in terms of saving time and ease of preparation. All the vegetables listed in the classic recipe are passed through a meat grinder.

Add oil, tomato paste or sauce, spices, salt, sugar to the resulting mass, mix in a saucepan and cook over low heat until tender.

In a slow cooker

It’s even faster and more convenient to make carrot caviar in a slow cooker. To prepare for the winter, you will need equipment with a large bowl. Various cooking modes save time. While the multicooker is cooking, the housewife can do other things and not be afraid that the dish will burn.

Cooking time is set manually or automatic modes are selected. For each multicooker model, the original operating instructions are used. A book with basic recipes is also included to help.

Tips and tricks

Carrots go well with almost all foods. It is used in soups, side dishes, salads and as an independent dish. Consumed fresh and after heat treatment.

Some secrets will help you make the dish not only tasty, but also healthy:

1. When choosing carrots, pay attention to the shape of the root vegetable. It should be smooth, without cones - their presence indicates that chemicals were actively used during cultivation.
2. If root vegetables are sold unwashed, it is difficult to determine the color of the pulp, but this can be determined by the shape. Typically, carrots with a rounded end have a sweet taste and a rich orange color. The brighter the fruit, the more beta-carotene it contains.
3. Do not buy carrots with greens at the base - the flesh will be bitter. In addition, the fruit may be up to half green inside.
4. Saute the carrots over low heat, do not allow them to burn, which will ruin the taste of the caviar.
5. If the recipe calls for onions, fry the vegetables in stages. First, put onions in a frying pan with heated oil and only after 5 minutes add carrots.
6. Add vinegar no earlier than 5 minutes before the dish is ready.

This is interesting:

How to deliciously prepare carrots in Korean style for the winter in jars.

How to determine when to remove carrots from the garden for storage.

A guide to planting carrots before winter for beginning gardeners.

Conclusion

Carrot caviar is not only tasty, but also a healthy dish that contains a lot of fiber. Prepare a small amount, reducing the ingredients evenly, and taste different options. The one you like the most can be easily prepared for the winter.

The variety of recipes allows you to consume the snack not only for its intended purpose, but also use it as an ingredient for preparing other dishes. Carrot caviar is an independent dish, a side dish for meat and fish, or a dressing for hot dishes. The use of modern household appliances will allow you to make blanks quickly, efficiently and without unnecessary effort.