Vegetable Caviar Recipe
A light, low-calorie, simple and at the same time delicious dish. Appetizer, side dish, sauce or spread for sandwiches – everyone will use it in their own way. Bring variety to the lean table and not only. The proportions are approximate.
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. I use a saucepan for cooking. Pour vegetable oil on the bottom, lightly fry the onion.
  2. Add the carrots. I always have shredded in the freezer, very convenient. But you can just cut it into small pieces.
  3. After 5 minutes, add the diced pumpkin (naturally washed and peeled from the skin and seeds).
  4. There is sweet pepper left in the freezer, it will also go into caviar.
  5. Bring everything to a boil and simmer on low heat until the pumpkin is soft (it took me 40 minutes)
  6. Add the tomato juice and bring everything together to a boil. Cool.
  7. In the process of extinguishing, a lot of liquid was released, put it into a blender with a slotted spoon, add green peas and chop. Add spices to taste, it all depends on individual preferences, varieties of pumpkin and carrot, sour tomato juice, etc. The thickness can also be adjusted at your discretion. A sprig of greenery is asked for decoration, but it was not found, it turned out to be a kind of rose from carrots) Of course, not “overseas eggplant” caviar, but also very tasty. Enjoy your meal.
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