Composition / ingredients
Cooking method
1. Peel onions and carrots, cut onions into cubes, and chop carrots with a meat grinder. Fry the vegetables in sunflower oil until the onion is transparent.
2. While the vegetables are fried, the squash is washed, cut into slices, while removing the seeds. We pass the squash through a meat grinder. Put the mass in a frying pan with onions and carrots, mix.
3. Tomatoes are washed, also crushed with a meat grinder together with hot pepper, in the process of extinguishing we spread the freshly prepared tomato mass, simmer until tender, 30 minutes.
4. Peel the garlic, grate it on a fine grater, spread it to the rest of the ingredients, salt, add sugar, stir, simmer for another 15 minutes.
5. The caviar is ready, rub it through a sieve to eventually get a homogeneous consistency. Pour vinegar into the mashed caviar and bring it to a boil again.
6. We lay out the hot mass in pre-sterilized jars, roll it up hermetically, turn the blanks upside down, wrap it in a blanket, leave it for a day, then transfer it to the cellar.
Have a delicious caviar!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Patisson - 18 kcal/100g
