Vegetable Caviar “Borscht” Recipe
I offer you caviar from vegetables that are available all year round. An all-season dish, very convenient! Why borscht caviar? But because it is prepared from those vegetables that go into the traditional red borscht. For me, this recipe is a lifesaver. And as a snack, and as a side dish, and as an independent dish – a great option. Hot and cold. It’s easy! Delicious and healthy. Come in, maybe you’ll need a recipe.
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
Instructions
  1. Prepare the vegetables: wash and peel. The ratio of vegetables is very conditional. Depending on your taste preferences, you can use more or less vegetables. For me, these proportions are perfect. Not everyone likes parsnips and celery, so adding them or not is a matter of taste.
  2. Cut beets, carrots, celery and parsnips into thin strips or grate on a coarse grater for Korean salads.
  3. Tomatoes, onions and peppers cut into half rings. Chop the garlic.
  4. Put all the vegetables in a baking sleeve. Drizzle with oil, salt and season with your favorite spices. I add a little hot pepper, a good pinch of savory, paprika and sumac.
  5. Tie both ends of the sleeve and shake it well. Thus, all vegetables are mixed together, and salt, oil and spices are evenly distributed over the vegetable mass. Put the sleeve in a baking dish, make several punctures in it so that air circulates in the sleeve during baking.
  6. Bake the eggs in a preheated 190 ° oven for 40-45 minutes. (consider the power of your equipment!). During cooking, shake the sleeve several times so that all the vegetables are fried evenly. Carefully cut the sleeve (do not burn with steam) and put the caviar directly into the mold or into a deep bowl.
  7. You’re finished!
  8. Enjoy your meal.
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