Winter caviar: recipes for delicious snacks

The most delicious and nutritious preparation for the winter is caviar from breasts. This dish helps in winter not only to diversify the daily menu of the family, but also to decorate the holiday table with its presence. Many housewives use caviar for filling in pizza, you can simply spread it on bread or serve as a side dish for any main dish.

There are many recipes for making caviar from breasts for the winter, but the most interesting ones are offered in this article. Caviar can be made from fresh mushrooms, salted, pickled and even frozen. A variety of vegetables can be additional ingredients in mushroom caviar. However, do not forget about spices and spices that make their own unique notes: sugar, dill, parsley, ground pepper, paprika, etc.

We offer 8 recipes for preparing caviar from breasts for the winter for a variety of types: dry, black and white.

A simple recipe for making dry breast caviar with carrots for the winter

Caviar for the winter, made from dry mushrooms, will be an excellent option for organizing a quick snack. In addition, this caviar can be filled with a variety of dough products, including pies and pies.

• Soaked and boiled breasts - 3 kg;
• Carrots - 500 g;
• Onions - 700 g;
• Salt;
• Ground black pepper - 1 tsp;
• Vegetable oil - 200 ml;
• Vinegar 9% - 7 tbsp. l

The recipe for caviar for the winter from dry breasts can be done in stages, using the detailed description.

How to cook caviar from black mushrooms for the winter: a recipe for conservation of mushrooms

Caviar made of black mushrooms for the winter will surprise your loved ones and guests with its amazing taste.

It can be served at the festive table as an independent dish.

• Mushrooms soaked - 2 kg;
• Vegetable oil - 1.5 tbsp .;
• Onion - 500 g;
• Garlic - 5 cloves;
• Salt;
• A mixture of ground peppers - 1 tsp;
• Ketchup with garlic - 4 tbsp. l

Mushroom caviar from black mushrooms for the winter is prepared quite simply, if you use its step-by-step description.

1. Boil the mushrooms in salted water for 30 minutes to completely remove the bitterness, while constantly removing foam from the surface.
2. Fold on a sieve and leave for complete drainage of water.
3. Grind the mushrooms through a meat grinder to a homogeneous mass or use a blender to reduce graininess.
4. Pour oil into a deep pan and add mushroom mass.
5. Simmer with constant stirring with a wooden spatula for about 30 minutes over low heat.
6. In another pan, fry chopped onions and garlic until golden.
7. Introduce into the mushrooms, add ketchup and mix well.
8. Simmer over low heat for 20-25 minutes, stirring regularly from mass burning.
9. Put in sterile jars and close with tight nylon caps.
10. After cooling at room temperature, take out the preservation in the basement.

How to make caviar from white mushrooms for the winter: a step-by-step recipe

Caviar from white breasts for the winter is much easier to prepare than from black, because these fruiting bodies do not soak for a long time. In addition, they can not be boiled, as they have practically no bitterness.

• Mushrooms soaked - 3 kg;
• Vegetable oil - 1.5 tbsp .;
• Vinegar 6% - 150 ml;
• Salt;
• Black and white pepper powder - 1 tsp;
• Paprika - 1 tsp;
• Onions and carrots - 600 g each;
• Garlic - 7-9 cloves;
• Dill greens - 1 bunch.

How to make caviar from mushrooms for the winter, you can learn from a step-by-step recipe.

1. After soaking, the mushrooms are washed and squeezed a little by hand.
2. Spread on a sieve and give time for complete drainage.
3. Pass through a meat grinder, spread in a pan with heated oil and fry for 30 minutes.
4. Peel the vegetables, chop them into cubes and fry them in another pan until golden.
5. Grind it with a meat grinder, add it to the mushrooms, add chopped herbs, paprika, a mixture of ground peppers and add to taste.
6. Stir, simmer for 30 minutes and pour vinegar into the caviar.
7. Continue to simmer for 15 minutes and dispense into sterilized jars.
8. Cover with lids, put in a pan with hot water, at the bottom of which lies a kitchen towel (so that the jars do not burst). Sterilize eggs for 20 minutes.
9. Roll up, turn over and cover with a blanket until completely cooled. Then take to a cool room or refrigerate. Keep the blank for no more than 6 months. at a temperature of + 10 ° C.

How to make delicious raw caviar for the winter

Raw caviar prepared for the winter is an extremely tasty appetizer for any occasion.

If you have such caviar in your bins, you can assume that you will have the opportunity to quickly prepare lunch or dinner. It will make a delicious soup, with it you can fry potatoes or stew meat.

• Soaked breasts - 3 kg;
• Vegetable oil - 2 tbsp .;
• Garlic - 10 cloves;
• Salt to taste;
• Sugar - ½ tbsp. l .;
• Vinegar 9% - 40 ml;
• Onion - 1 kg;
• Black pepper - 10 grains;
• Bay leaf - 4 pcs.

How to cook delicious caviar from breasts for the winter will show a step-by-step description of the recipe.

1. The soaked breasts are washed with cold water and crushed through a meat grinder 2 times to reduce grain size.
2. Peel the onion, cut into half rings and fry in oil until golden brown.
3. Fried onion is ground with a blender or meat grinder and combined with mushrooms.
4. Spread the mass in a deep saucepan, pour oil and begin to simmer over low heat.
5. After extinguishing for 30 minutes, add salt to taste and sugar, mix and simmer for another 20 minutes.
6. Pour vinegar, add chopped garlic, bay leaves and black pepper kernels, mix and stew for 10 minutes.
7. They are laid out in glass jars with a capacity of 0.5 l and put to sterilize for 20 minutes.
8. Rolled up, allowed to cool and carried out in a cool room.

How to cook salted caviar with onions and carrots for the winter

Caviar, prepared for the winter from salty mushrooms, will help every culinary specialist surprise a delicious snack of his family and friends.

• Salted breasts - 1 kg;
• Olive oil - 100 ml;
• Onions and carrots - 2 pcs.;
• Parsley - 1 bunch.

A recipe with a detailed description will help you see how to cook caviar from breasts for the winter.

1. Soak the salty muffins for 2 hours, changing the water 3 times so that the excess salt is gone.
2. Grind through a meat grinder and put in a pan with warmed olive oil.
3. Fry for 15 minutes over medium heat and set aside.
4. We clean the onions and carrots, grind with a meat grinder and fry in oil until tender.
5. Combine with mushrooms, simmer for 20 minutes and add chopped parsley.
6. Mix thoroughly and distribute to sterilized jars.
7. After cooling, caviar from salted mushrooms can be eaten immediately, or you can put it in a refrigerator for storage.

A simple recipe for soaked mushrooms caviar

A simple recipe for preparing caviar from breasts for the winter will help novice housewives enrich their culinary experience.

Such an appetizer can simply be prepared for a family dinner, or you can make a preparation for the winter.

• Soaked breasts - 2 kg;
• Onion - 1 kg;
• Vegetable oil - 1.5 tbsp .;
• Salt to taste;
• Ground black and red pepper - ½ tsp each.

1. Boil the mushrooms for 20 minutes in salted water, rinse and drain.
2. While they drain, peel the onion, cut into half rings and fry over medium heat until soft, so as not to burn.
3. Combine the mushrooms and onions, grind through a meat grinder and put on a hot frying pan.
4. Simmer for 5 minutes and add vegetable oil.
5. Continue to fry for 20 minutes, add salt, add ground black and red pepper.
6. Stir, fry for 20 minutes over low heat, constantly stirring the mass.
7. Arrange in sterilized jars, roll up and cover with an old plaid until completely cooled.
8. Refrigerate and store for no more than 3 months, although such delicious caviar will be eaten much earlier.

Mushroom caviar from vegetables with vegetables

The recipe for caviar from mushrooms of mushrooms for the winter with the addition of vegetables will make the dish more saturated and nutritious. Even children can eat this appetizer due to the large number of healthy vegetables.

• Mushrooms soaked - 2 kg;
• Carrots - 0.5 kg;
• Onion - 1 kg;
• Eggplant - 0.5 kg;
• Garlic - 10 cloves;
• Vinegar 9% - 100 ml;
• Vegetable oil - 200 ml;
• Salt to taste.

Mushroom caviar from buns can be a great option for the winter to quickly feed hungry children or put a snack on the table for unexpected guests.

1. Boil the mushrooms for 20 minutes, allow to drain completely and grind using a meat grinder.
2. All vegetables (except for garlic) are peeled, diced and fried separately from each other until tender in a small amount of oil.
3. Grind in a meat grinder and combine with mushrooms.
4. Pour in oil, fry over low heat for 30 minutes, stirring constantly so that the mass does not burn.
5. Add vinegar, pour in, mix and simmer for 20 minutes, continuing to constantly interfere with the mass.
6. In sterilized jars, spread the diced garlic, pour the caviar.
7. Cover with lids and put on sterilization in hot water.
8. Sterilize for 20 minutes, roll up and allow to cool at room temperature.
9. After they take it out to a cool basement or put it in the refrigerator.

Caviar made of bacon with tomato paste

The recipe for mushroom caviar for winter from buns with the addition of tomato paste is an unusual and tasty snack. Try to cook it and make sure: it is what you need!

• Soaked breasts - 3 kg;
• Tomato paste - 200 ml;
• Vegetable oil - 1 tbsp .;
• Garlic - 10 medium-sized cloves;
• Salt to taste;
• Vinegar 9% - 5 tbsp. l .;
• Ground black pepper - 1.5 tsp. without top.

How to make caviar from mushrooms for the winter on your own to impress home with your culinary abilities?

1. Boil the soaked breasts in salted water for 30 minutes and put on a wire rack.
2. Cut into pieces and fry in a dry pan until the liquid evaporates from them.
3. Pour in a little oil and continue to fry for 15 minutes until golden brown.
4. Grind through a meat grinder, put in a pan, add oil and fry for 15 minutes.
5. Add chopped garlic cloves, add salt, add pepper and mix.
6. Dilute tomato paste 0.5 tbsp. boiled water and pour into the mushroom mass.
7. Stir thoroughly and simmer over low heat for 30 minutes, stirring constantly to prevent caviar from burning.
8. Pour in vinegar, mix and continue to simmer for 15 minutes.
9. Put caviar in jars and close with tight nylon caps.
10. Leave in the room to cool, and then leave in a cool and dark room.