One of the most delicious preparations with carrots is caviar for the winter. It can be added to soups, pasta and meat dishes, as well as simply eaten with black bread.
Ingredients for making carrot caviar:
- 1 kg of fresh medium-sized carrots;
- 2-3 onions with a total weight of about 250 grams;
- 1 glass of vegetable oil with a volume of 250 ml;
- 5-6 tablespoons of tomato paste;
- about half a glass of water;
- a few peppercorns;
- 1 tsp 70% essence (can be replaced with 4-5 tablespoons of 9% vinegar);
- sugar and salt to taste (about 1 tablespoon each);
- 2-3 bay leaves.
Cooking carrot caviar for the winter
Fresh carrots for caviar should be washed thoroughly, the peel should be thinly cut. Then the prepared carrots need to be grated on a coarse or medium grater.
Pour a couple of tablespoons of oil into a hot frying pan and lightly fry the carrots.
Then add tomato paste mixed with water, as well as pepper, bay leaves, sugar, salt and vinegar. Simmer everything under a lid over low heat.
Peel, wash and chop the onions. Fry it in a separate frying pan for 50 ml of oil.
Put the fried onions in a pan with the carrots, pour out the remaining oil, stir and simmer for another 10-15 minutes.
Arrange the finished carrot caviar in small jars, having previously sterilized them, like the lids. Tighten the cans or roll them up, turn them over and cover them well.
Carrot caviar is best kept in the refrigerator or cool cellar.
