How to prepare carrot caviar for the winter?

Carrot caviar for winter is harvested in different ways. Today we will consider the simplest version, which can be stored for several months in a cold store. Such a preparation is good to eat as a snack, and also to use it to create tasty and satisfying sandwiches.

Carrot caviar: recipe for detailed preparation

Components for workpiece:

• Tomato paste - ¾ cup;
• Laurel leaves - 5-7 pieces;
• Carrots fresh large - 1 kg;
• Bulb large bulbs - 500 g;
• Odorless vegetable oil - 1 full glass;
• Ground black pepper - ½ dessert spoon;
• Salt cooked, granulated sugar - add to taste;
• Garlic large - 2-3 teeth (add to taste).

Vegetable processing

Carrot caviar for winter is harvested very quickly and easily, if only large vegetables are used for such a snack. Thus, the main product needs to be washed well, cut off the stems and peel, and then chopped into a meat grinder. Exactly the same should be done with the heads of onions. It is worth mentioning that you can not connect both vegetables in any case, since they need to be processed separately.

Quenching vegetables

To carve caviar for the winter well prepared, you should take a deep saucepan or enameled basin, and then put into it the whole crushed orange vegetable, ½ part of vegetable oil and a little water. In this composition, the product must be extinguished to softness. After that, in the other frying pan, place onions, remaining oil, tomato paste, diluted with cooled boiling water (1/4 cup), and bay leaves. These components should be cooked for 25 minutes, and then put them to the extinguished carrots, salt, pepper, add sugar and grated chives of garlic. Next, the ingredients should be well mixed and cook for about 6-9 minutes.

The final stage in the preparation of snacks

As you can see, carrot caviar for the winter is prepared very easily and quickly. If you do not intend to store such a tasty and aromatic snack for too long, then it is not necessary to spread it into sterilized cans. To do this, take ordinary glassware (750 g or 0.5), wash it well and dry completely. After that, the jars need to distribute the whole previously cooked caviar, which must first be cooled in the cold air.

In view of the fact that the carrot caviar will only be kept in the cold store for a season, it is undesirable to tighten it. It is enough only to cover the workpiece with a plastic or glass lid and completely cool in the room during the day.

How to serve to the table correctly

Caviar from carrots and other ingredients will be usable in a few days after its preparation. This snack is recommended to be served for lunch in the cooled state. You can eat it in the form of a winter salad, add to various goulash, gravies or simply apply a piece of fresh bread and use it as a tasty and fragrant sandwich. It is desirable to store such a blank in a cool place for no more than 3 months.