Vegetable caviar can be made from beets, carrots, turnips, eggplants, zucchini and even cucumbers. It can be served hot or cold. It is excellent both on its own and as a side dish for many meat or fish dishes.
Eggplant caviar
This delicate and delicious dish must be eaten hot. Serve it as a side dish with fish or meat dishes, or spread on fresh bread or toast. To prepare vegetable caviar according to this recipe for 1 kg of eggplant, you will need:
- 1 glass of sour cream;
- 4 eggs;
- 3 cloves of garlic;
- a small bunch of parsley;
- salt.
Wash the eggplants, place on a baking sheet and bake in the oven. Then peel it off. Cut the pulp into cubes. Chop the garlic and add to the prepared vegetables. Add sour cream and grind into a homogeneous mass with a blender. Boil the eggs and cut into small pieces. Salt caviar to taste and add to the egg mass.
Put the prepared eggplant caviar on a plate with a slide, garnish with boiled eggs, chopped slices, and parsley.
Cucumber caviar
Pickled cucumbers make wonderful caviar, which is quite simple to prepare. This is a wonderful side dish for fried meat and boiled potatoes.
Ingredients:
- 500 g pickles;
- 300 g potatoes;
- 300 g carrots;
- 3 heads of onions;
- 3 tbsp vegetable oil;
- a small bunch of green onions;
- salt and pepper.
Peeling 3 large onions. Cut it into small pieces. Heat vegetable oil in a skillet and add onions to it. Save it until soft.
Peel pickled cucumbers, squeeze lightly. Cut into small cubes and send to the pan, where the onions are fried. Mix the mass. Cover the dish with a lid and simmer the vegetables over low heat for 15-20 minutes.
Boil the potatoes in their skins in salted water, then peel and cut. Peel the carrots, grate on a coarse grater. Fry in vegetable oil until golden brown.
Place prepared potatoes and sauteed carrots in a bowl with stewed pickles and onions. Use a blender to blend everything into a homogeneous mass. Season the caviar with salt and pepper and add the remaining vegetable oil. Garnish with chopped green onions before serving.
Beetroot caviar with horseradish
The dish according to this recipe is an excellent side dish for jellied meat, jelly or aspic. To prepare it you will need:
- 1 kg of beets;
- 100 g horseradish;
- salt;
- sugar;
- vinegar.
Take medium-sized beets. Boil the root vegetables until soft over low heat, then refrigerate, peel, grate on a fine grater.
Peel the horseradish roots and pass through a meat grinder. Then stir it with the beets. Salt the mass to your liking, add a little sugar and 9% vinegar to taste. After that, mix the mass thoroughly, put it in clean jars and roll up the lids. Beetroot caviar with horseradish can be stored in the refrigerator for up to a month.
