Composition / ingredients
Cooking method
First we peel and cut the carrots, most often I cut them into circles, it's more beautiful this way. Heat the vegetable oil (half) and lightly fry the carrots for about 5 minutes, stirring constantly.
Add the peeled and diced zucchini to the carrots. If the squash is old, I also remove the seeds. We put the chopped Bulgarian pepper. Mix everything and fry for 7 minutes .
Meanwhile, scald the tomatoes with boiling water, remove the skin from them and cut into cubes, add to the rest of the vegetables. Fry for another 5 minutes.
At the end of frying, season the caviar with salt, pepper and chopped garlic.
Now, in a separate frying pan, fry the finely chopped onion until golden brown in the second half of the oil.
Mushrooms are washed, cleaned and finely chopped. Add to the onion and fry everything until the mushrooms are ready.
Now mix the mushrooms with stewed vegetables, cover with a lid and cook everything together for about 10 minutes. Water can be added as needed.
We lay out the finished caviar hot in sterilized jars. Close, cool down with a lid.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Ground red pepper - 318 kcal/100g
- Table salt - 0 kcal/100g
