Carrot caviar for the winter without tomato. Carrot caviar for the winter: very tasty simple recipes with photos and videos

Carrot caviar is a budget, simple but very tasty appetizer. Learn how to cook caviar from carrots for the winter.

Winter carrot caviar - a simple recipe

Ingredients:

ripe tomatoes - 1.5 kg;
granulated sugar - 100 g;
carrots - 2 kg;
garlic - 15 cloves;
vinegar - 20 ml;
- 180 ml;
ground black pepper;
salt.

Cooking

Tomatoes and carrots are thoroughly washed. We cut the tomatoes into small cubes, and chop the carrots with a blender.
The ingredients prepared in this way are transferred to a pan, pour the oil over, pour sugar, put salt and simmer for about 2 hours.
About 10 minutes before the end of cooking, add chopped garlic, pepper and stir again.
We lay out the finished carrot caviar in steamed jars, cork, turn and wrap.

The recipe for carrot caviar for the winter

Ingredients:

carrots - 500 g;
water - 100 ml;
horseradish - 500 g;
vinegar - 20 ml;
apples are not too sweet - 0.5 kg;
sugar - 50 g;
vegetable oil - 50 ml;
salt - 20 g.

Cooking

First, peel the apples, horseradish root and carrots, and then chop them with a grater.
We put the prepared ingredients in a pan, add water, pour in the oil, salt and sugar.
Stew the mass for about 1.5 hours, stirring occasionally. Almost at the end we add vinegar.
We distribute caviar from carrots and apples for the winter to pre-sterilized containers. Then we roll them up and send them for storage.

Caviar from carrots and onions for the winter

Ingredients:

onions - 700 g;
garlic - 5 cloves;
carrots - 1 kg;
- 40 g;
black peas - 8 pcs.;
vegetable oil - 140 ml;
ground black pepper.

Cooking

We clean and chop the onion.
Peeled carrots are cut into small pieces of arbitrary size and chopped with a blender or with the help of a food processor.
Grind peeled garlic in any convenient way.
Add water to the tomato and stir to make gruel.
Place the onion in a bowl, add the tomato, pour in the oil, put the spices. Stir well and place on a small fire. Stirring, simmer for about half an hour.
Pour oil into a pan, add chopped carrots. Fry over low heat, stirring, for 5 minutes. Then pour in about 70 ml of hot water, cover the pan with a lid and bring the carrots to a soft state.
Now mix the carrots with onions and mix thoroughly. Cover the pan and place in a moderately heated oven.
Then we take out the container with caviar, add the garlic, stir well and put it in the oven for 5 minutes.
We lay the prepared caviar in prepared jars and cork.

Caviar from carrots and peppers for the winter

Ingredients:

carrots - 1.8 kg;
ripe meaty tomatoes - 2.5 kg;
onions - 450 g;
vegetable oil - 150 ml;
table iodized salt - 40 g;
sweet pepper - 10 pcs.;
garlic - 10-15 cloves;
hot pepper - 1 pc.

Cooking

First we prepare the vegetables - we clean the carrots and onions, cut the tails and the seed part from the sweet pepper.
Turn the prepared vegetables through a meat grinder or grind with a blender.
Pour oil into a pot or cauldron, spread the chopped vegetables, salt and put on medium heat. After boiling, reduce the fire to low. Cover the container with a lid and simmer for 2 hours. In this case, of course, you must not forget to mix the eggs so that it does not sink to the bottom.
Almost at the end we add chopped garlic, finely chopped hot pepper. Stir again, let the mass boil again, and remove from the stove.
We distribute hot hot caviar from carrots in clean, dry jars for winter, cork and clean for further storage.

Good luck to everyone!

To prepare caviar from carrots for the winter, you will need very little time and simple products. In the autumn bright and impeccably beautiful, it has a pleasant taste and a light memorable aroma. This is an incredibly mouth-watering blank, they say about them - you’ll lick your fingers!

Try to cook this magic air treat for your household.

The secrets of cooking delicious carrot caviar

The unique recipe for carrot caviar was originally developed in Tunisia and instantly nationalized in our country. Now almost every housewife knows how to cook this amazing dish. Despite the sharpness, eating it is very useful. And for those who are contraindicated in loading the stomach with burning food, it is recommended not to add hot pepper and vinegar to the product. The real name for carrot caviar is “Omm-ak Khureya”. Translated from Arabic, this phrase means "mother Hurey's favorite dish." To keep caviar soft, grind the ingredients in a meat grinder or blender. For lovers of structural consistency, we suggest cutting vegetables or grinding them on a grater.

If you pre-fry all the components of this dish, the taste will be very saturated. Passion vegetables are best in sunflower oil. In some cases, it can be replaced by another herbal analogue, for example, squeezed from corn, which is a hypoallergenic product. The benefits of carrots are obvious. After passivation, its components are better absorbed by the human digestive system. This root crop contains a huge amount of retinol, which helps maintain visual acuity, growth of nails and hair. Be sure to sterilize the jars before filling them with hot caviar. This rule also applies to covers. Otherwise, all the fruits of your labor will quickly become worthless and will not bring you the expected pleasure on cold winter evenings.

Type of dish: winter harvest.
Subtype of dish: carrot caviar.
Servings Per Container: 35.
Weight of the finished dish: 3.5 kg.
Cooking time: .
Calorie content:

Ingredients for the preparation of caviar for the winter from carrots

Carrots - 1 kg.
Onions - 1.5 kg.
Apples - 1 kg.
Sunflower oil - 0.5 l.
Sugar - to taste.
Salt to taste.
Vinegar - 2 tbsp. l

Caviar for the winter from carrots, onions and apples

First you need to peel apples and vegetables. Remember to wash them. Such preparation is required for the preparation of caviar according to any of the recipes.

Carrots need to be cut into large pieces and fry in oil. Then they cut the onions into rings and pass for a short time. Apples are peeled by peeling and core. They need to be passed through a meat grinder. Do the same with fried carrots and onions.
At the end, add salt and sugar to the vegetable mixture, mix thoroughly and place in a frying pan on the stove. Stir occasionally, warm the caviar well. Once it begins to boil, add vinegar and turn off the heat. Allow the product to brew a little and then pour it into a storage container.
Caviar from carrots for the winter usually does not live up to the first cold weather. It is eaten during the first week, therefore it is recommended for housewives to prepare such conservation in as much as possible.

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

Type of dish: winter harvest.
Subtype of dish: carrot caviar.
Weight of the finished dish: 4 kg.
Cooking time: 2.5 hours.
National cuisine that the dish belongs to: Russian.

Ingredients

Carrots - 1 kg.
Onions - 1.5 kg.
Tomatoes - 1.5 kg.
Garlic - 100 g.
Sunflower oil - 0.3 l.
Sugar - 100 g.
Salt - 1 tbsp. l ..
Ground pepper - 10 g.

Cooking method

Delicate light taste of the workpiece can be achieved by fine grinding of the ingredients. You will not find such dishes in any store or restaurant. You can cook carrot and tomato caviar yourself, and there will be no equal to it.

Tomatoes need to be cleaned of skins and twigs. Cut large fruits into pieces. Wash and peel the carrots. Be sure to remove the tail and top. Cut it into pieces equal in size to small tomatoes. Scroll vegetables through a meat grinder and transfer the pan with warmed vegetable oil. Add garlic, pepper, salt and sugar to the mixture and simmer on low heat. The caviar should boil for two hours. Then it is laid out in sterile jars and left to cool. Opening the container in the winter, you will feel the breath of summer - the aroma of caviar will be so fresh and mouth-watering.

Carrot caviar with bell pepper

Type of dish: winter harvest.
Subtype of dish: carrot caviar.
Servings Per Container: 45.
Weight of the finished dish: 4.5 kg.
Cooking time: 3.5 hours.
National cuisine that the dish belongs to: Russian.

Ingredients

Carrots - 3 pcs.
Red bell pepper - 2 kg.
Onions - 3 pcs.
Tomatoes - 5 pcs.
Garlic - one head.
Parsley - 5 branches.
Dill - 5 branches.
Sunflower oil - 4 tbsp. l
Sugar - 1 tbsp. l
Salt - 1.5 tbsp. l
Vinegar - 1 tbsp. l

Cooking method

Cut the peeled root vegetables and onions into tiny pieces. Finely chop the herbs and garlic. Remove the seeds from the bell pepper. The peduncle also needs to be removed. Each tomato needs to be cut in half. Pour a little vegetable oil on a baking sheet and lay the tomatoes and peppers on it with the skins down. Place them in a preheated oven and bake for 15 minutes. Then gently separate the pulp from the skin. You can use a spoon for this. Hold the fruit with one hand and scrape the flesh with the other. We don’t need a peel. And the pulp must be cut into very small pieces. Put a deep frying pan on the stove and pour vegetable oil into it. When it is warm, lay out the vegetables and garlic. Simmer the mixture on medium heat for 2 hours. 10 minutes before cooking, add salt, sugar and spices into it.

Carrot caviar with semolina

Type of dish: winter harvest.
Subtype of dish: carrot caviar.
Servings Per Container: 40.
Weight of the finished dish: 4 kg.
Cooking time: 2 hours.
National cuisine that the dish belongs to: Russian.

Ingredients

Carrots - 1 kg.
Beets - 0.5 kg.
Red tomatoes - 1.5 kg.
Garlic to taste.
Onion - 0.5 kg.
Semolina - 0.5 cups.
Vinegar - 0.5 cups.
Sunflower oil - 0.25 l.
Sugar - to taste.
Salt to taste.

Cooking method

In this recipe, in addition to vegetables, everyone’s favorite semolina is present. It gives the product a density and makes it even more tender. To prepare the caviar, first process the vegetables. Peel the beets, peel the carrots and onions. Divide the garlic into cloves and remove the skin from it. Grate beets and carrots. Mix them with chopped onion and put in a saucepan with vegetable oil. Simmer the vegetables over low heat for half an hour. Pour boiling water over the tomatoes and peel them. Using a blender, turn them into mashed potatoes. Add them to the vegetables on the stove and simmer for another 40 minutes. Continuously stirring the bright mass, introduce semolina into it. Cook vegetables with cereal in this way for another 10 minutes. Then add sugar, salt, garlic and vinegar. At the end, extinguish the product for 5-7 minutes, remove the sample, add spices if necessary and pour into sterile jars.

This caviar has a bright color due to beets and tomatoes. It can be added to soups, prepared from it sauces and used as a filling for sandwiches and homemade pastries.

How to cook caviar from carrots for the winter in jars: video recipe

Each hostess has her favorite recipe in the arsenal. Perhaps one of the above methods of cooking carrot caviar will become your business card. In the meantime, we offer to see a master class on creating winter preparations from carrots, peppers and tomatoes. The author of the video will show how to cook caviar from vegetables and reveal her secrets to using recipes.

Carrot caviar turns out to be divinely delicious and will surprise even those who are skeptical about boiled or Among the many variations of its preparation, the recipe with bell pepper and fresh tomatoes, as well as an appetizer made from carrots and tomato paste by baking ingredients in the oven, are especially successful.

Delicious carrot caviar for the winter - recipe with bell pepper and tomatoes

Ingredients:

carrots - 1.2 kg;
tomatoes - 340 g;
onions - 540 g;
garlic large teeth - 2-3 pcs.;
sweet bell pepper - 340 g;
hot pepper pod (optional) - 1 pc.;
non-iodized rock salt and ground pepper mixture - to taste;
refined sunflower oil - 60 ml;
vinegar 9% - 10 ml.

Cooking

Carrots for caviar must be washed, peeled and grated on a coarse or medium grater. We also chop the pulp of sweet Bulgarian and hot pepper. You can cut it as small as possible with a knife or simply chop it with a blender. In the same manner, we prepare peeled onions and garlic cloves, as well as grind the peeled tomatoes.

Heat the sunflower oil in a saucepan or in a deep frying pan and put the onion in it, add garlic in a couple of minutes and fry the ingredients a little more with frequent stirring. Next in line is Bulgarian sweet and hot pepper. We fry it together with onions and garlic for three minutes, after which we lay the prepared carrots and tomato mass, add the caviar components, pepper, mix and cover with a lid. We leave caviar for stewing over moderate heat for thirty minutes, after which we add vinegar, mix and spread hot over sterile vessels. We seal the workpiece with sterile lids and turn it upside down until it cools completely, wrapping an additional blanket.

How to cook spicy carrot caviar for the winter - recipe with tomato paste

Ingredients:

carrots - 1.2 kg;
- 190 g;
onions - 190 g;
garlic large teeth - 3-4 pcs.;
bay leaves - 2 pcs.;
hot pepper pods - 1-2 pcs.;
non-iodized rock salt and a mixture of freshly ground peppers - to taste;
refined sunflower oil - 190 ml.

Cooking

First of all, we prepare all the necessary vegetables for caviar. Wash carrots, peel and grind on a medium grater. You can simply twist the vegetable in a meat grinder or grind it in a blender, it will turn out to cope with the task faster. Pods of hot pepper get rid of seeds and stalks, after which we just finely chop with a knife or do the same as with carrots. We clean the onions and garlic cloves and chop them into cubes as small as possible, after which we spread the onion mass in a frying pan or stewpan with a small amount of sunflower oil already warmed up without aroma. Fry the vegetable until transparent, then add tomato paste diluted with vodka to the texture of sour cream, pour in the remaining oil, drop the bay leaves and let the mixture simmer over medium heat until the onions are soft.

In another dish, fry a little carrots, add a little water and stew the vegetable mass with the addition of hot pepper and salt until the ingredients are soft.

Now we combine the tomato-onion base and carrot, season to taste with salt and a mixture of freshly ground peppers, mix, put in a bowl suitable for cooking in the oven, cover and send for thirty minutes to languish in a device heated to 185 degrees.

Now we interfere the garlic in the caviar, put it in clean jars, cover with lids and put in a bowl of boiling water to be sterilized. Twenty minutes later we seal the lids and allow the vessels to cool.

What is in carrots? It has many vitamins E, P, C, D, K, B, trace elements: fluorine, potassium, iron, calcium, magnesium, iodine, zinc. Carrots contain a little protein and carbohydrates. Dishes from it are useful in the treatment of many diseases, liver, kidneys, heart, stomach. The fruit, especially when raw, has antimicrobial properties. With improper heat treatment, most vitamins are destroyed. Therefore, for the preparation of carrot caviar for the winter, it is necessary to use gentle culinary methods and recipes.

There are many options for carrot caviar for the winter. Its composition in recipes may vary depending on preferences.

The main thing is to use such methods of cooking vegetables, in which most of the vitamins and minerals are stored in the finished dish.

Steaming, baking, minimizing thermal effects contribute to the fact that vegetable harvesting for the winter will be most useful.

Important! To prevent canned food from spoiling, all vegetables and utensils must be absolutely clean, and the jars and lids must be sterile. Only under this condition will efforts succeed.

Winter carrot caviar - recipes

Carrot caviar without sterilization for the winter.
Carrot caviar with sterilization for the winter.

Spicy carrot for the winter - recipe

For the preparation of savory canned food, small or medium sized carrots, tomatoes, and Bulgarian peppers are peeled. Vegetables are cut into small cubes. Fry in a very hot pan with the addition of sunflower oil, salt, ground hot pepper, turmeric for no more than 5 minutes. This is necessary to preserve the maximum amount of vitamins in the product. 2 minutes before the end of frying, put in the billet chopped garlic sugar. Pour apple cider vinegar. We lay the hot carrot mass in pre-sterilized jars, twist, turn upside down and wrap it with a dense cloth. Such hot canned food is perfect as an additional side dish to meat dishes.

The composition of the raw materials for a savory snack

Sweet carrot dessert for the winter - recipe

For dessert, peeled carrots and bell peppers chopping straw. We chop the washed tomatoes and physalis of sweet varieties with the removed stalks, add sugar, vanillin or cinnamon to the mixture. We combine all prepared products, let stand for 20 minutes to isolate tomato juice, partially dissolve sugar and soak the aroma of seasoning. Then let the workpiece in its own juice over high heat for about 10 minutes. In the hot state, we lay out the vegetable mass in sterilized jars of small volume, twist the lids and wrap. It turns out a very tasty and healthy caviar from carrots for sandwiches for dessert.

Dessert Ingredients

Carrots - 800 grams;
Sweet pepper - 350 grams;
Tomatoes - 550 grams .;
Physalis - 300 gr.;
Sugar - 500 gr.;
Vanillin or cinnamon - 20 gr.

Winter carrot caviar with zucchini - recipe

For canned food, we clean small sized carrots, zucchini and onions. My vegetables. Add prepared tomatoes. We twist through a meat grinder with stainless steel knives. When simple metal knives come into contact with vegetables, oxidation and loss of vitamins occurs, especially C.

Pour oil into the prepared raw materials, allow for 7 minutes, put the rest of the ingredients: salt, bay leaf, dill, peas. Pour in the vinegar. After 4 minutes, fill the cans with hot caviar, sterilize for 10 minutes, twist, wrap in a woolen cloth. When the banks have cooled, we put them in a cool place for storage. This is a simple recipe and does not take too much time to prepare. And in winter, such a dish will delight with its fresh taste and aroma.

Caviar Ingredients

Winter carrot plain caviar - recipes

carrot caviar from baked vegetables.
carrot steam caviar.

Baked pumpkin carrot caviar - recipe

We bake sweet varieties of carrots and pumpkins with peel in an oven until half ready. Onions fry with oil at high temperature for 4 minutes. Add chopped garlic, paprika, salt. After 3 minutes to contents pour apple cider vinegar and remove from the stove. We peel the baked vegetables from the skin, combine with the fried components, twist through a meat grinder. With a finished carrot snack, fill the floor with liter jars, sterilize for 10 minutes, twist and cover with a dense woolen cloth until it cools. Caviar from baked vegetables for the winter is ready. A vegetable dish prepared according to this recipe can be additionally enriched in winter by sprinkling with finely chopped dill, celery, frozen or fresh. It turns out nutritious and healthy.

Components

Average carrot - 850 gr.;
Sweet pumpkin - 550 gr.;
Onions - 300 gr.;
Garlic - 45 gr.;
Paprika - 30 gr. "
Apple cider vinegar - 100 ml .;
Salts - 30 gr.

Steam carrot for the winter - recipe

To prepare such canned food is not difficult. A simple recipe and a minimum of time to create. Pure fruits of carrots and pumpkins steam until half ready. Peel. Apples and tomatoes can be baked in the oven or without a shell, put chopped in the main harvesting for caviar from carrots, scroll through a meat grinder. Onions and white roots must also be passed through the machine. In the vegetable mass, put ground black pepper, kalingi (black cumin), salt. We sterilize in liter jars for 20 minutes.

Steam Caviar Components

How often do you cook meals where carrots are the main ingredient? Usually it is used only as an additional, auxiliary vegetable in a variety of recipes for soups and borscht, all kinds of stews. But this vegetable is underestimated, limiting it to such a narrow spectrum of use, because it has such a unique, sweet taste! Just think about the incredibly delicious, and what can we say about carrot caviar! .. Do not pass this recipe, because you will open this vegetable for yourself from a new perspective and fall in love with it.

The taste of carrot caviar is difficult to compare with something specific. In general, it resembles all types of vegetable caviar, but differs in the depth of taste, sweet and sour taste, as well as a strong aroma. This caviar is prepared in three stages, due to which it turns out incredibly delicate in texture. First, a sauce is prepared from tomato paste and onion, in which carrots will be prepared. The carrots themselves are fried in a small amount of oil, and then passer, adding water. The last stage is the languishing of caviar in the oven at a low temperature. The last stage brings together all the tastes and aromas.

Such caviar from carrots and onions can be prepared several times, or you can use the recipe to prepare this snack for the winter.

Ingredients

500 grams of carrots
250 grams of onions
0.5 cup tomato paste
0.5 cup vegetable oil
2-3 bay leaves
2 cloves of garlic
salt, black and allspice peas - to taste

The yield of the finished product: 600-650 grams

Recipe carrot caviar with onions

First, dilute the tomato paste with water, so that it becomes reminiscent of low-fat sour cream in consistency. Pour the tomato into a small saucepan.

Black and allspice in a mortar.

Send the pepper to the tomato mixture. Add bay leaf there.

Pour in vegetable oil, leaving a couple of tablespoons for frying carrots. Shuffle.

Chop the onion finely.

Send the onions to the tomato base. Put the pot on the fire and simmer the sauce until the onions are soft.

At this time, grate the carrots on a fine grater.

In the remaining vegetable oil, fry the carrots for 4-5 minutes, stirring occasionally. Cook over medium heat. Then add water a little and cook until the carrots soften.

By this time, the tomato sauce should reach the desired degree of readiness, the liquid will evaporate slightly and it will thicken.

Peel and crush the garlic cloves with salt until pasty.

Send the garlic paste to the tomato sauce. Send carrots there too. Mix well.

Place the carrot mass in a refractory dish, cover it with foil and send it to the oven, heated to 160 degrees. Let it languish for 30-35 minutes.

If you can preserve caviar from carrots and onions for the winter, then put it hot in sterile jars and seal. Keep the rest of the carrot caviar in the refrigerator for a week.