Collect mushrooms in the forest. Wash and clean. Cut at random. It is better to take mushrooms for caviar: white, boletus, aspen and chanterelles. Weight 350 g of pure mushrooms. Put them in a saucepan, pour 100 ml of water and cook over low heat, removing the foam for 30 minutes.
While the mushrooms are cooking, let’s do the vegetables. Onion and carrot cut into half rings, bell pepper medium pieces. Put fry the vegetables in vegetable oil, bring the vegetables to half readiness. Then add tomatoes cut into large slices. Finely chop the garlic and cut the hot pepper into rings. I don’t clean the seeds. Simmer all together for 10 minutes.
Add the boiled mushrooms to the vegetables ( mushroom broth is good for soup and sauces, do not rush to pour it out). Add salt. Stir. Simmer for 10 minutes over medium heat. Next, puree everything with an immersion blender. Allow the caviar to cool and store in the refrigerator.