Cabbage caviar with mayonnaise - recipe

In summer, vegetables are abundant. You can cook a lot of delicious dishes from them. It seems that this will always be so. But it's winter, and it's great if some kind of conservation is prepared in the season. Now we will tell you the recipe of caviar caviar with mayonnaise. It can be cooked, and there is just so, and you can make a stock for the winter. Below are some interesting recipes, choose any. In each case, the caviar comes out to its own delicious.

Canned caviar with mayonnaise

Ingredients:

Preparation

Zucchini is peeled and peeled and cut. Carrots and onions are cleaned and coarsely chopped. We pass all the vegetables through the meat grinder. We put them in a saucepan, put it on the stove. We chop the tomatoes into large slices and rub the flesh on the grater. We send the tomato mass to the rest of the vegetables. Bring the vegetable mixture to a boil, reduce the heat and stew, stirring, on a small fire until cooked. It will take about 2.5 hours. After that, we add mayonnaise, sugar and salt to the caviar. All well mixed and stewed for about 30 minutes. Then pour in the vinegar, stir. After this, the eggs can be poured over hot sterile cans and rolled up.

Caviar recipe with mayonnaise

Ingredients:

Preparation

Marrows my, peel and seed. Onions are cleaned. We pass the vegetables through the meat grinder. We add vegetable oil, tomato paste and mayonnaise. Mix and put the mixture on fire. On a small fire, stirring occasionally, cook for about an hour. After that, add salt, black pepper, sugar and bay leaf. Boil another 1 hour. At the end, the laurel leaves are taken out, and the caviar is poured over sterilized jars and rolled up. We turn the jars upside down, cover them with a blanket and leave them for the night. It is desirable to store such eggs in a cool place.

Caviar with mayonnaise

Ingredients:

Preparation

Squash, carrots, peppers and clean and boil until soft. Ready-made vegetables are cooled. Onion cut into half rings and fry. Boiled vegetables, along with onions, are passed through a meat grinder. The twisted mass is transferred to the cauldron and stewed for about half an hour. After that, add the tomato paste and mayonnaise, salt to taste and blanch for another 30 minutes. If caviar is too liquid, leave it for another 20 minutes on the stove so that excess moisture evaporates. We serve the table in a refrigerated state.

Caviar from courgettes with mayonnaise

Ingredients:

Preparation

Zucchini cut into circles about 1 cm thick. Fry them in vegetable oil and cool. Chop onion, fry until golden, add shredded greens and pat. Garlic is passed through the press and rubbed with salt. All the ingredients are passed through a meat grinder or grinded in a blender. In the resulting mass, add mayonnaise, sugar, salt, vinegar, black ground pepper and mix. We spread the eggs on cans and sterilize: liter - 1,5 hours, half-liter - 1 hour 15 minutes. After that we roll up and send for storage.