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Hello! Zucchini caviar is one of the most popular vegetable snacks. Preparations for the winter can be done according to different recipes, for example, “Lick your fingers” or, as they used to do, according to GOST. There are other ways. And today I will introduce you to the most interesting and favorite options. For your convenience, I made all the recipes with detailed description and photo. And also with the addition of video.
As a child, to be honest, I did not like her, and at school they were often served as a side dish for lunch. I didn’t like her color, but then I tried it and fell in love with it. Although, I liked it, and my mother cooked dishes from this vegetable very tasty.
Now every year, at least a little, but I prepare for the winter. It goes great as a spread on sandwiches or as a side dish with meat, for example, it goes very well.
I want to note that it is better to make canned food from a young vegetable. He still has a tender and soft skin, and the flesh inside is still plump, and the bones are not large and not rough. Therefore, such a vegetable can be cooked whole. If the zucchini has already matured, it is worth peeling it and cutting out the pulp with seeds. And only after that start cooking caviar.
Take care of sterilizing jars in advance. You can sterilize them in the oven at a temperature of 50 degrees for about 30 minutes. Place them upside down on the grills. Boil the lids in water for 5 minutes.
This recipe is my favorite. It is fast and easy, so to speak, on hastily. And the caviar is very tender, juicy and tasty. The store can't compare. No wonder they call her that. But let's go in order.
We will need:
- Zucchini - 1.5 kg. (net weight)
- Onion - 250 gr.
- Carrots - 250 gr.
- Vegetable oil - 100 gr.
- Tomato paste -150 gr.
- Salt - 1 tablespoon
- Sugar - 4 tablespoons
- Garlic - 3 cloves
- Ground red pepper, black - to taste
- Vinegar 9% - 50 ml
Cooking:
1. Peel the zucchini, cut into pieces. If there are coarse seeds and a very soft middle, be sure to cut them out.
2. Then cut the carrots and onions into arbitrary pieces.
3. Pass all vegetables through a meat grinder. First, onions with carrots, and then the zucchini itself.
3. Pour vegetable oil, mix and put on fire. Bring to a boil. Then lower the heat and simmer covered for 40 minutes, stirring occasionally.
4. In the meantime, you can prepare the jars. Steam sterilize them. Or boil. Then you need to put them with their necks on the bottom of the pan, completely fill with water and boil for 15 minutes. Cover the lids for 5 minutes in boiling water.
5. Then remove the vegetables from the heat, bring the blender to a puree state. But if you want, you can leave it like that.
6. After that, add the tomato paste, mix thoroughly and put on the stove until boiling. Then add salt, sugar and pepper.
7. Cover, but not completely, and simmer for 20 minutes, stirring occasionally. After the elapsed time, add the grated garlic and pour in the vinegar.
If you want thicker, then simmer for 30 minutes. Will boil more liquid.
8. Then transfer to prepared sterile jars and roll up. And leave to cool completely, neck down, in a warm place. From the products presented, it turned out 1.5 liters and a little more for testing now. The taste is amazing.
By the way, the energy value per 100 gr. of this product is 97 kcal.
The best recipe for zucchini caviar, like in childhood
As I said, as a child, at first I did not love her, until my mother's friend treated me. She smeared it on my bread and let me taste it with my eyes closed, they say, guess what it is. I didn't guess, but I liked the taste. And she cooked exactly according to this recipe. Therefore, such caviar reminds me of a taste from childhood.
Ingredients:
- Zucchini - 1.5 kg.
- Onion - 2 pcs.
- Vegetable oil - 100 gr.
- Tomato paste - 140 gr.
- Vinegar 9% - 1 tablespoon
- Sugar - 1 teaspoon
- Salt - 1 teaspoon
- Black pepper - 0.5 teaspoon
Cooking method:
1. Peel the zucchini and cut into 1.5 cm rounds. Put on a baking sheet and send to bake in a preheated oven at a temperature of 180 degrees for about 20 minutes.
2. After 20 minutes, remove them from the oven and chop them with a knife. You can also use a meat grinder or blender.
3. Cut the onion into small cubes. Then heat up a frying pan and pour vegetable oil into it. Add the chopped onion and fry until it becomes translucent.
4. Add tomato paste, chopped zucchini there. Mix everything and simmer for 20 minutes, stirring occasionally. When everything is ready, add salt, sugar, pepper and vinegar. Stir again.
5. Put the finished product in a warm form into jars and roll up. Turn upside down and put in a warm place, covered with a towel for a day. After a day, you can already use this overeating.
A simple and delicious recipe through a meat grinder, with carrots and onions
Try to cook according to this method, simple and unpretentious. But very tasty result. Watch the detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.
Ingredients:
- Zucchini - 2 kg.
- Carrots - 500 gr.
- Onion - 500 gr.
- Tomatoes - 600 gr
- Hot pepper - 1 pc.
- Vegetable oil - 100 ml.
- Sugar - 4 tablespoons
- Vinegar 9% - 60 ml.
- Salt - 0.5 tbsp.
Advice! Caviar can be killed with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even when room temperature.
Now watch this video and get acquainted with the method of making wonderful zucchini caviar.
Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But in order to try it, I'm not going to wait for the winter. I will eat right away winter preparations have long since ended. And we still have time to cook in advance.
Cooking for the winter with mayonnaise and tomato paste, without sterilization
I recently discovered this recipe. Just a couple of years ago. I tried it then and didn't regret it. Yummy. I usually don't make many jars at once as there isn't much storage space. But I preserve a couple of cans different ways. And from the proposed products comes out 2.5 liters awesome snack. It takes approximately 2 hours to prepare.
Ingredients:
- Zucchini - 3 kg.
- Onion - 0.5 kg.
- Tomato paste - 150 gr.
- Mayonnaise - 200 gr.
- Ground black pepper - 0.5 tsp.
- Vegetable oil - 8 tbsp. l.
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
Cooking method:
1. Peel the zucchini and chop on a coarse grater. Pass the onion through a meat grinder. Put them in a deep container and put on a slow fire for one hour until the excess liquid has evaporated. Stir constantly so that it doesn't burn.
2. When they are boiled, add the rest of the ingredients - vegetable oil, mayonnaise, tomato paste, pepper, salt and sugar. Stir. Let simmer on low heat for 30 minutes, stirring constantly. Two minutes before the end of cooking, add vinegar and mix thoroughly.
3. Place the finished caviar in pre-sterilized jars and roll up. Then turn upside down, put in a warm place and cover with a towel or blanket. Leave it like that for a day for self-sterilization.
Zucchini caviar according to GOST USSR, as in a store
Let's remember what she was like in our childhood. shop squash caviar from the USSR - here it is a taste from our childhood. Of course, I like to experiment with the ingredients, but I made my first preparations for the winter from this vegetable according to this recipe.
Ingredients:
- Zucchini - 3 kg.
- Carrots - 0.5 kg.
- Onion - 0.5 kg.
- Tomato paste - 250 gr.
- Vegetable oil - 150 gr.
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Vinegar 9% - 1-2 tablespoons
- Black ground pepper- taste
- Bay leaf - 3-4 pcs.
Cooking method:
1. Remove the skin from the zucchini and remove large seeds, if any. Cut into pieces about 2 cm wide. Coarsely chop the onion.
2. Mix these ingredients and place on a baking sheet. Put in the oven for 20 minutes at 250 degrees.
3. Then grind them through a meat grinder, add tomato paste, vegetable oil and sugar. Simmer over medium heat for 30 minutes, stirring constantly.
4. After that, add salt and pepper, mix. Pass through a sieve. Or use an immersion blender. Add bay leaf and simmer covered for another 30 minutes.
5. After cooking, remove the bay leaf, and finished product Arrange in sterilized jars and roll up. Place upside down in a warm place overnight. You will get wonderful, tasty squash caviar for the winter. It's impossible to resist.
Well, dear friends, you met with simple and delicious recipes making this wonderful appetizer. Now you understand that you can easily cook it yourself? That's right, why buy in a store when you can make your own much tastier.
Good luck with your preparations!
Hello, friends! Recently, we reviewed delicious and healthy recipes dishes from, which can be easily and quickly cooked in the oven. They also learned to fry zucchini and stew these fruits, getting fragrant.
Today I propose to switch attention to the preparation of zucchini caviar. This appetizer is very popular and is eaten very quickly. Usually by the spring there is not a single jar left. Therefore, I recommend everyone to make such blanks in large quantities in the winter!
There are a lot in today's collection. different options cooking: with and without tomato paste, with and without roasting vegetables, with and without sterilization. But each recipe is good in its own way, and most importantly, the caviar turns out delicious and is stored for a long time.
I will not torment and torment you for a long time). I propose to immediately begin the analysis of "flights". The first option is familiar to many, which is why the recipe is considered one of the best. There is nothing superfluous in the composition, so cook to your health. And in winter, spread on a fresh piece of bread and enjoy the taste!
Ingredients:
- Zucchini - 6 kg;
- Onion - 400 gr.;
- Tomato paste - 6 tbsp. spoons;
- Salt - 2 tbsp. spoons;
- Sugar - 2 tbsp. spoons;
- Black ground pepper - 2 teaspoons;
- Vinegar 3% - 6 tbsp. spoons;
- Vegetable oil - 700 ml.
Cooking method:
1. Wash the zucchini. Remove the skin and discard the seeds. Cut into cubes and start frying them in parts in a pan with vegetable oil until golden brown, transfer the mass to a large saucepan.
Don't pour too much oil.
Zucchini needs fried, not stewed.
2. When you overcook half of the chopped vegetables, then put the pan on medium heat and at the same time fry the rest of the cubes and simmer the contents in the pan, remembering to stir the mass so that nothing burns.
3. After frying all the zucchini, add vegetable oil to the same pan and put the onion cut into cubes.
4. Fry it until softened.
5. When the onion becomes soft, add tomato paste to it and continue to fry for another 1-2 minutes.
7. Pour salt, sugar and pepper into the pan. Mix everything well. Cover and simmer for 2 hours, stirring occasionally.
8. As soon as the contents become homogeneous and boil down by at least 1/3, turn off the heat, and pass the resulting mass through a meat grinder.
9. The products passed through the meat grinder should be put back into the pan and add vinegar. Stir the caviar and immediately place it in clean jars.
10. Take a clean voluminous pan and put towels or cloth napkins on the bottom. Now set the filled cans firmly, but so that they do not touch sides. Cover them with clean lids, and carefully pour hot water into the pan until half of the jars. Turn on medium heat and bring to a boil. Once the water boils, add more water to cover the jars up to the shoulders. Achieve a calm boil and boil the jars for an hour.
11. After an hour, remove the cans from the water and roll up, turn over. Leave to cool at room temperature, and then put in a place to store blanks.
Cooking caviar from zucchini with mayonnaise
The next option is not quite ordinary, because we will add mayonnaise to all other and familiar ingredients. I have not tried this recipe live, but they say it turns out so that you lick your fingers.
Ingredients:
- Zucchini - 4 kg;
- Bulb - 0.5 kg;
- Mayonnaise - 1 tbsp.;
- Tomato paste - 1 tbsp.;
- Vegetable oil - 0.5 tbsp.;
- Sugar - 100 gr.;
- Salt - 50 gr.;
- Ground pepper - to taste;
- Bay leaf - to taste.
Cooking method:
1. Wash and peel vegetables. So, remove the peel and core with seeds from zucchini and cut into slices. And remove the husk from the onion and cut into pieces. Pass the prepared vegetables through a meat grinder or chop in a blender.
2. Now put everything in a saucepan and add mayonnaise. Set the fire to medium.
3. Enter tomato paste, oil and mix everything. Bring the mass to a boil and then simmer over low heat for 1 hour.
Be sure to stir the contents periodically, otherwise your caviar will burn.
4. When an hour has passed, salt and pepper the mass, add bay leaf. Mix everything again and simmer until the desired density, usually the time for this procedure takes from 20 to 60 minutes, depending on the wateriness of the vegetables.
5. Then transfer our brew to sterile jars and roll up. Cool and store in a cool dark place.
Recipe for caviar with tomato paste, onions and carrots
Do not forget that zucchini is a wonderful vegetable that is rich in vitamins and fiber, so it improves digestion and is valuable because it is easy to prepare for future use. So do not miss this opportunity and cook in the summer delicious snack from zucchini according to the following photo recipe.
Zucchini also goes very well with other crops, so add carrots and fresh herbs for a change.
Ingredients:
- Zucchini - 1 kg;
- Carrots - 1 pc.;
- Bow - 2 pcs.;
- Tomato paste - 100 gr.;
- Fresh greens - 50 gr.;
- Vegetable oil - 70 ml;
- Sugar - 1 teaspoon with a slide;
- Ground black pepper - 1 teaspoon with a slide;
- Red pepper - a pinch;
- Allspice peas - 3 pcs.;
- Salt - 1 tbsp. a spoon.
Cooking method:
1. Wash the zucchini and remove the skin. Cut into rings 0.5 cm thick.
If you use young vegetables, then it is not necessary to remove the peel.
2. Over high heat, in a pan with vegetable oil, fry the mugs on both sides until soft.
3. Then cool them down.
4. At this time, peel and wash the onions and carrots. Cut them into arbitrary shapes.
5. Then fry the onions and carrots in a pan with vegetable oil until soft.
6. Enter the tomato paste and fry for another 2 minutes.
7. Now twist all the fried vegetables, including zucchini, in a meat grinder. Wash the greens and finely chop, add to the twisted mass.
8. Transfer the mass to a saucepan, salt and pepper, add peppercorns. Put on a small fire and simmer for 20 minutes.
If the consistency is thick, then you can pour a little water.
9. Next, transfer the hot brew to clean jars and place them in a saucepan filled with water. Cover with sterile lids and boil for 20-30 minutes. Then roll up and turn the blanks over, wrap them in a warm blanket and leave them in this state for a day.
Then you will have to put the jars in a storage place.
Zucchini caviar for the winter "Lick your fingers"
And here's another one interesting recipe with the addition of bell pepper and garlic. I love this option, because the smell is divine. So be prepared: everyone will run to the kitchen)!
Ingredients:
- Zucchini - 2 kg;
- Tomatoes - 500 gr.;
- Bulgarian pepper - 300 gr.;
- Carrots - 2 pcs.;
- Bow - 2 pcs.;
- Garlic - 1 head;
- Salt, pepper - to taste;
- Table vinegar - 1 tbsp. a spoon.
Cooking method:
1. Wash and peel the zucchini. Remove the seeds, and then cut into cubes and fry in a pan with vegetable oil.
2. Peel and chop the onion into cubes. Grate the carrots on a coarse grater. Fry the vegetables in another pan, also adding vegetable oil, until soft.
3. Now wash the pepper and remove the seeds. Cut it into thin sticks and add to the onion with carrots. Pour some water and simmer the vegetables for 5 minutes.
If you are a spicy lover, you can add 1 chili pepper.
5. Add fried zucchini to this frying. Mix everything again and simmer for a few minutes.
6. Cool our brew a little and beat the vegetables with a blender until smooth. Taste it, and if anything, salt it.
7. Spread the caviar in sterile jars and roll up.
Video recipe on how to cook a snack in a slow cooker
Also, the advantage of such preparations is that even if you do not have your own garden or summer cottage, then all the ingredients for caviar from zucchini can be easily bought at the bazaar or market. And the prices for such vegetables are inexpensive, so the delicacy will also turn out to be budgetary.
I offer you a plot for preparing snacks in a slow cooker. The option has a place to be, because everyone already has such a device, so it’s a sin not to use it.
Recipe for caviar from zucchini as in the USSR
I also found a way to cook according to GOST. So rather save the cooking technology and do not lose. Get the same taste familiar from childhood.
Ingredients:
- Zucchini - 3 kg;
- Refined vegetable oil - 0.3 l;
- Onion - 1 kg;
- Carrots - 1 kg;
- Tomato paste - 3 tbsp. spoons with a slide;
- Garlic cloves (large) - 8 pcs.;
- Sugar sand - 1 tbsp. a spoon;
- Ground black pepper - 2 gr.;
- Celery root or parsley (chopped) - 1 tbsp. a spoon;
- Salt - 1.5 tablespoons;
- Acetic essence 70% - 1-2 tbsp. spoons.
Cooking method:
1. Take young zucchini, wash them and cut into pieces.
2. Heat a frying pan with vegetable oil and fry the zucchini in it.
3. Chop onions, carrots, celery root or parsley and fry separately in vegetable oil. And then transfer to a common cauldron, pouring the remaining vegetable oil into it.
4. Add zucchini to the roast and simmer for 5 minutes, salt and pepper to taste. Now immerse the blender in the mass and chop the vegetables.
6. Hot vegetable stew transfer to sterile jars and roll up, turning over on the lids. Cover with a blanket and leave in this state until completely cooled. And then store in any cool place.
How to cook zucchini caviar to be like a store
Many snacks are used to buying in the store. But you must admit that home-made is much tastier than store-bought. Moreover, the secret of cooking the purchased version has already been revealed. Don't believe? Then try the method below.
Ingredients:
- Zucchini - 6 kg;
- Onion - 700 gr.;
- Vegetable oil - half a glass;
- Sauce "Satsebeli" - 0.5 l;
- Tomato paste - 0.5 l;
- Mayonnaise - 0.5 l;
- Salt - 2 tbsp. spoons.
Cooking method:
1. So, peel the zucchini.
2. Remove the husk from the onion.
3. Pass the peeled vegetables through a meat grinder.
4. Now transfer the mass to the pan and simmer for 3 hours over low heat, stirring the mass occasionally.
6. Simmer another mixture for 1 hour over moderate heat.
7. Arrange the hot dish in sterile jars and roll up with sterile lids.
8. Turn the blanks over and wrap them with a blanket. Leave for 7-8 hours, and then put away in a storage place.
Zucchini caviar through a meat grinder - the best recipe
Ingredients:
- Zucchini - 1.5 kg;
- Onion - 0.5 kg;
- Carrots - 2 pcs.;
- Tomatoes - 2 pcs.;
- Vegetable oil - for frying;
- Salt - 1 tbsp. a spoon;
- Sugar - 1 tbsp. a spoon;
- Citric acid - 1/2 teaspoon.
Cooking method:
1. Carrots need to be peeled and cut into pieces. Then pass through a meat grinder or food processor twice. Stew chopped carrots for 15 minutes under a closed lid in a frying pan with vegetable oil.
2. Do the same with the onions, and then add to the carrots and simmer the vegetables for another 15 minutes.
3. Tomatoes need to be washed and cut into slices.
4. Clean the zucchini and remove the seeds. Pass them through a meat grinder along with tomatoes.
5. Put the chopped zucchini and tomatoes in a saucepan, add stewed carrots and bow. Add salt, sugar and citric acid. Close the lid and simmer for 20 minutes. And then immediately place it in sterile jars and screw on the lids.
Such blanks are best stored in the refrigerator or cellar.
A step-by-step recipe for preparing caviar for the winter without sterilization
I know that not everyone likes to add vinegar when canning. And there is a recipe for this. Watch the video clip, it tells and shows step by step how to make a snack without vinegar and without sterilization.
The most delicious zucchini caviar without roasting
But interesting option. After all, vegetables are usually fried during the cooking process, but you can not do this. And immediately pass through a meat grinder and stew.
Ingredients:
- Zucchini - 2 kg;
- Carrots - 1 kg;
- Onion - 0.5 kg;
- Tomato paste - 0.5 kg;
- Sugar - 1 tbsp. a spoon;
- Vinegar 9% - 1 tbsp. a spoon;
- Vegetable oil - 250 ml;
- Salt - 3 tbsp. spoons;
- Garlic - a couple of cloves;
- Salt, pepper - to taste.
Cooking method:
1. Rinse and peel vegetables, then twist through a meat grinder.
2. Mix the mass well and pour in the vegetable oil.
3. Then enter the tomato paste and put the mixture on a moderate heat to cook.
4. When your vegetable mass boils, add salt, sugar and pepper. Continue to simmer the caviar for an hour. At the very end, add vinegar and chopped garlic.
5. Roll the hot brew into sterile jars, turn over and cover with a blanket. Cool and store away.
Cooking the best recipe for an appetizer with tomatoes
By the way, instead of tomato paste, you can always add fresh and ripe tomatoes, or rather their pulp. It turns out very tasty. I personally love this squash caviar.
Ingredients:
- Zucchini - 1 kg;
- Carrots - 0.6 kg;
- Onion - 0.4 kg;
- Tomatoes - 0.5 kg;
- Vegetable oil - 7 tbsp. spoons;
- Salt, sugar, pepper, garlic greens to taste.
Cooking method:
1. Wash and peel all vegetables. Then grind through a meat grinder.
2. Salt and pepper the resulting mass, add sugar. Put on fire.
3. When vegetable puree boil, reduce the heat and cook for 40-45 minutes, stirring occasionally.
4. At the very end, add chopped herbs and chopped garlic, let it boil for another 5 minutes. Then add vinegar and turn off the heat.
5. The hot mass must be transferred to sterile jars and rolled up.
Zucchini caviar, cooked at home for the winter
And finally, one more classic recipe. True, we will make the appetizer spicier by adding hot pepper.
Ingredients:
- Zucchini - 2 kg;
- Carrots - 1 kg;
- Hot pepper - 2 pcs.;
- Tomato paste - 150 gr.;
- Salt - 2 tbsp. spoons;
- Sugar - 4 tbsp. spoons;
- Vegetable oil - 200 gr.;
- Vinegar 9% - 50 ml;
- Water - 1 glass.
Cooking method:
1. Carrots need to be peeled and cut into cubes. Take a pot and put the prepared vegetable into it. Pour vegetable oil and water, salt and add sugar. Simmer for 10 minutes with the lid closed.
2. Now wash the zucchini and cut them into cubes too. Add to carrots.
3. Chop the onion and send it to the pan with the vegetables. Add chopped hot peppers if desired.
4. Close the pan again with a lid and now simmer the vegetables for 20-30 minutes so that they become soft.
6. Grind the vegetables with a blender and boil the resulting homogeneous mass.
7. Hot caviar should be transferred to sterile jars and rolled up with sterile lids.
As you can see, there are a large number of recipes by which you can cook zucchini caviar for the winter. At the same time, you will 100% please any picky gourmet.
For me and our whole family, an appetizer is a must-have addition to many other dishes, so during the zucchini harvesting season, I prepare a large number of jars, which I recommend to you. After all, it is tasty, healthy, and most importantly, everything is prepared quickly. Bookmark the article and don't lose the recipes! Bye Bye!
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Both options do not require sterilization of blanks. We lay out hot caviar in sterilized jars and roll it up. Store in a dark place at room temperature.
The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely understandable taste. An ideal choice for processing a rich harvest, with a nostalgic touch of a happy childhood. After all, we also remember sandwiches and potatoes, accompanied by caviar from zucchini.
For both pieces. Use any sterilization method: oven, steam, microwave. Just cover the lids with boiling water.
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Zucchini caviar with tomato paste
simple and quick recipe for the winter. The case when at home, without sterilization, a snack is obtained that effortlessly competes with the sample as in the store. At the same time, you are completely confident in the composition. No dubious stabilizers and mysterious E-nis.
Cooking time - up to 1 hour
We need:
All vegetables are weighed clean.
- Zucchini - 2-2.5 kg
- Carrots - 4-5 pcs. (0.9-1 kg)
- Onion - 2-3 pcs. (0.9-1 kg)
- Tomato paste - 100-120 g (4-5 tablespoons)
- Sunflower oil (odorless) - 140 ml (9-10 tablespoons)
- Black pepper (ground) - 2 pinches
- Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
- Sugar - 1-2 tbsp. spoons (optional)
- Vinegar (table, 9%) - 1 tbsp. spoon (optional)
Important details:
- This amount will make 4 jars of 500 ml. We advise you to roll up a maximum of 700 ml containers.
- To be sure of the output, take more ingredients from the list. In extreme cases, you will have a little caviar left for dinner. It is delicious even when warm.
- If you need a percussion batch of jars (6, 8 ...), multiply the components accordingly - by 3, 4, etc.
- We choose domestic, high-quality, thick tomato paste.
How to cook.
We use any zucchini: wash and clean from the skin. We leave the young ones with seeds, from the old ones, slightly overripe, we remove the core with seeds.
Three vegetables large. Your choice: a large regular grater, a vegetable attachment in a meat grinder or a food processor.
My carrots, clean and also rub - similarly to zucchini. Peel the onion and cut into small cubes.
We put all the prepared vegetables in a bowl where we will stew the caviar, and add all the oil. Use a convenient way for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “You will lick your fingers!”.
Usually only the heat treatment time differs so that all vegetables become soft.
- With moderate heating on the stove - 40-60 minutes, periodically mixing with movements from the bottom up.
- In a slow cooker, the “Stew” or “Baking” mode is from 35 to 45 minutes.
After removing from heating, grind the vegetables to the desired consistency. We love to work with a blender, a regular submersible will do. Uniform texture or small pieces - your choice.
Add in the tomato paste and mix well. You can salt - 1 pinch, be sure to take a sample after each. If the tomato paste is sour, you may need sugar. Add black pepper, freshly ground is better, but be careful: it is the most spicy.
At this stage, focus on your taste. To try, bringing to a subjective ideal - the privilege of artists!
Having finished with the additives, we return the almost ready zucchini caviar to the dishes for heating and boil for another 10-15 minutes at a low boil. Attention! Consider from the start of gurgling.
Note: profitable accents.
- By the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped herbs without a slide (dill, parsley).
- It will also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment for sweetness. We throw a pinch of sugar, stir, try. This is how we bring it to taste.
We lay out the finished hot caviar on dry sterilized jars(2 pieces of 500 ml) - under the very top. We close with the usual lids (self-tightening or simple under the seaming key). We turn the jars over and wrap them for slow cooling. After 24 hours, store in a dark cabinet.
Roasted zucchini caviar with tomatoes and bell peppers
Another sample from the “must have” collection among elementary blanks, wonderful in taste and price. A little patience will do. Vegetables we will pre fry separately. In addition to the main ones, we need tomatoes and bell peppers.
All the hard work is not in vain! This zucchini caviar turns out to be exactly the kind that will not do without finger licking and life-affirming smacking when tasting in the family circle. Uninhibited delight is the best praise for the hostess.
Let's cook!
Time - 1 hour 20 minutes
For 1 liter of caviar we need:
- Vegetables are weighed clean
- Zucchini - 1 kg
- Tomatoes - 300 g
- bell pepper- 300 g
- Carrot - 200 g
- Onion - 100-150 g
- Garlic - 3-4 cloves
- Sugar - 1 tbsp. a spoon
- Salt - 2 teaspoons
- Citric acid - ¼ teaspoon (dilute in 1 tablespoon of water)
- Vegetable oil for frying
- Black pepper (ground) - to taste
Important details:
- Better roll up in 2 jars of 500 ml. Need more? proportionally increase the components.
- Choose juicy and not the cheapest tomatoes and bell peppers. The latter must be red, orange or yellow, be sure with thick walls to make it easier to clean.
Preparing vegetables.
Everything is as usual with zucchini: we just clean the young ones, and cut out the seeds from the old ones. We cut the main character into medium-sized cubes, so fry faster.
Tomatoes need to be peeled. A couple of notches crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then in cold water and easily remove the skin by prying it with a knife. And cut into cubes again.
Pepper (sweet and thick-walled!) is more difficult to peel, but it is desirable to do so. After we remove the seeds and white membranes and cut the pepper into a medium-sized cube.
Without fanaticism!
If you're too lazy to mess around, bell pepper may not be cleaned. But then, at the penultimate stage, puree the caviar to a completely homogeneous texture without any bits. You will need a blender from 600 rpm.
For the patient, there are three ways to peel bell peppers.
- First - we clean the pepper with a very sharp vegetable peeler, with a minimum capture of the pulp.
- The second - we load the peppers into the oven preheated to 180 degrees, keep it there for 20-30 minutes. Then we take it out and put it in a tightly closed pan or plastic bag. The pepper will cool down, and at the same time a thin skin will come off. It is easy to put on and take off.
- The third way is for owners of gas stoves: put the pepper on the burner and burn it on open fire from all sides. Do not be afraid, tan marks are formed to black. We hide the pepper in a bag for 10 minutes (tie up!) And we take out the vegetable in the "wrinkles" and black bubble scales in place of the marks. This is the skin that is easy to scrape off with a knife.
Finely chop the garlic. Onions and carrots remained, the preparation of which is obvious: we clean and chop into cubes. Grater Berner always helps us out.
For frying, it is best to cut all vegetables in approximately the same size. But you can save time and grate the carrots, and push the garlic through a press.
Roasting vegetables for caviar.
The beauty of this zucchini story is that we fry the vegetables separately. Their flavor accents are better revealed there, and the finished snack turns out to be more saturated.
Pour a little oil into a deep comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.
You can work in several pans at once. Or put vegetables in one pan one after another, in small portions adding oil. We need moderate fire and constant stirring. Alas, the taste of burnt vegetables will be felt in ready dish.
Stew, puree, boil and close in jars.
Sauteed vegetables are collected together in one saucepan and seasoned all seasonings- salt, pepper, sugar and lemon acid, dissolved in water. The quantities in the recipe are arbitrary. In the next step, you will taste the pureed mass and you can add any of the seasonings.
Stew seasoned vegetables for seaming on low heat under a lid- 1 hour . Stir regularly so that it doesn't burn. For caviar, which we prepare for the table, 40 minutes of languor is enough.
Prepared vegetables mash. Blender is a great help! We shift into a bowl, scroll in mashed potatoes at low, and then at high speed and try. Here he is! another moment bringing to taste- for personal preference. You can use whatever you like, including greens.
To remove excess moisture puree from a blender return to saucepan and hold on a low boil for another 5 minutes. Be sure to try, and, if necessary, again add a whisper of sugar / salt / acid.
Caviar is ready! Sterilized jars are waiting for her. We'll get around again without sterilization. We loaded hot caviar into jars, screwed on the lid (tfist-off or with a typewriter) and put it upside down under insulation for 1 day.
Leave some snacks to try. An important nuance: the taste is maximally revealed after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying the components will give odds to the store. It's hard not to lick your fingers while tasting your favorite snack!
We will be glad to know best secrets that you are using.
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Salad with sausage can be prepared for breakfast and served on festive table. Everyone's favorite "Olivier" contains sausage, moreover, it is an indispensable ingredient in this salad. There are so many sausage salad recipes and each of them is unique in its own way. Each salad uses its own special type of sausage, the taste of which sets the taste for the whole salad. You cannot replace boiled sausage with smoked sausage, otherwise the taste will change, and good salad may not be to your liking.
You should not use inexpensive sausage to make a salad. Its taste can greatly affect the overall flavor of a salad.
How to cook sausage salad - 16 varieties
Everyone's favorite and simply irreplaceable salad.
Ingredients:
- Boiled sausage- 250 gr
- Medium size potatoes - 3 pcs
- Carrot - 1 piece
- Pickled cucumbers - 2 pcs
- Boiled eggs - 3 pcs
- Canned peas - 125 gr
- Mayonnaise, salt - to taste
Cooking:
Boil potatoes and carrots. Cut eggs and potatoes into small cubes, cut carrots into small circles. Sausage and cucumbers also cut into cubes.
Mix all the ingredients, add the peas and dress the salad with mayonnaise.
Ingredients:
- Tomatoes - 150 gr
- Cherry tomatoes - 150 gr
- Goat cheese - 100 gr
- Sausages - 1 pc.
- Olive oil - 1 tbsp.
Cooking:
Fry the sausage in olive oil for 2-3 minutes. Cut all the ingredients into not very small pieces, mix, season with olive oil. Basil, salt and pepper can be added if desired.
Basil goes very well with meat.
Ingredients:
- White cabbage - ½ piece
- Smoked sausage - 200 gr
- Sour cream
- Greens
- Salt, pepper - to taste
Cooking:
Finely chop the cabbage, salt and pepper to taste. Cut the sausage into thin strips. Mix with cabbage and chopped herbs, season the salad with sour cream. Add salt and pepper if necessary.
The salad is tossed just before serving.
Ingredients:
- Carrots in Korean - 200 gr
- Smoked sausage - 300 gr
- Cucumbers - 300 gr
- Mayonnaise - 300 gr
- Chips - to taste
Cooking:
Break the chips, cut all the products into thin strips and lay out in the form of chamomile. Top with mayonnaise and serve.
Caesar salad with sausage
Unconventional "Caesar".
Ingredients:
- Boiled eggs - 2 pcs
- Smoked sausage - 150 gr
- Lettuce leaves - 50 gr
- Juice of half a lemon
- Garlic - 2 cloves
- hard cheese- 100 gr
- Bread - 3-4 slices
- Mustard, salt, pepper, mayonnaise, vegetable oil
Cooking:
Grind a clove of garlic and pour 1 tablespoon of vegetable oil, let it brew a little.
Cut bread without crust into medium-sized cubes. Dry the cubes in the oven or microwave. Cut the sausage into thin strips and lightly fry in a dry frying pan. Cut the eggs into cubes, grate the cheese on a coarse grater.
Mix 1 tablespoon of vegetable oil, a teaspoon of mustard, a teaspoon of mayonnaise, a little salt and black pepper, the juice of half a lemon and a minced garlic clove.
Pour the finished croutons with oil, which was infused with garlic.
Arrange lettuce leaves in the bottom of a deep dish. Put eggs and sausage on top, pour over the prepared sauce and mix well.
Sprinkle with croutons and grated cheese before serving.
This salad will allow you to plunge into the atmosphere of Italy. Great summer breakfast.
Ingredients:
- Smoked sausage - 100 gr
- Parmesan - 100 gr
- Carrot - 1 piece
- Canned corn - 1 can
- Cucumber - 1 pc.
Cooking:
All ingredients, except carrots, are cut into thin strips. Carrots need to be grated on a coarse grater. Mix the prepared products, salt and pepper to taste. It is recommended to fill with mayonnaise just before serving.
Ingredients:
- White cabbage - 400 gr
- Smoked sausage - 400 gr
- Boiled eggs - 3 pcs
- Canned peas - 400 gr
- Carrot - 100 gr
- Salt, mayonnaise
Cooking:
Cabbage and sausage cut into thin strips. raw carrots and peel and grate the eggs on a fine grater. Mix and salt all the ingredients, dress the salad with mayonnaise.
simple and quick breakfast for the whole family.
Ingredients:
- Onion - 1 pc.
- Water - 1 tbsp
- Sugar - ½ tsp
- Boiled sausage - 400 gr
- Vinegar - 1 tbsp.
- Eggs - 4 pcs
- Salt, pepper, mayonnaise - to taste
Cooking:
Pickle the onion by mixing vinegar, water and sugar. Leave it in this marinade for an hour in the refrigerator.
Beat eggs and season with a little salt. Fry the resulting mass in a pan like pancakes.
Cut the resulting pancakes and sausage into thin strips, add the onion and dress the salad with mayonnaise. You can add salt and black pepper if you like.
Ingredients:
- Tomatoes - 2 pcs
- Smoked sausage - 50 gr
- Cheese - 50 gr
- Canned beans - 1 can
- Parsley
- Mayonnaise
Cooking:
Cut the sausage into thin strips. Cheese grate on a fine grater. Cut the tomatoes into small cubes. Mix all ingredients, add beans and chopped parsley. Dress the salad with mayonnaise and mix well.
Salad "Admiration"
Ingredients:
- Tomatoes - 2 pcs
- Cucumber - 1 pc.
- Cheese - 100 gr
- Boiled eggs - 2 pcs
- Sweet pepper - 2 pcs
- Boiled sausage - 200 gr
- Garlic - 2 cloves
- Mayonnaise
Cooking:
Peel the cucumber and cut into thin strips. Bulgarian pepper is better to take yellow and red. Cut a piece of red and a piece of yellow pepper into thin strips. Eggs and sausage also cut into strips. Cut the tomatoes into small slices or large cubes. Grate hard cheese on a coarse grater. Chop the garlic and add to the rest of the products. Salt the resulting salad, pepper and season with mayonnaise.
To prevent the garlic from giving the dish extra bitterness, do not pass it through a press, but simply chop it finely.
All products are designed for 4 servings.
Ingredients:
- Potato - 200 gr
- canned pepper- 150 gr
- Carrot - 1 piece
- Green pea- 100 gr
- Smoked sausage - 100 gr
- Sour cream - 50 gr
- Egg yolk - 1 pc.
- Lemon juice - 2 tbsp.
- Salt pepper, green onion- taste
Cooking:
Boil potatoes and carrots, cool and cut into cubes. Then boil the peas, slightly salting the water. Pepper and sausage cut into thin strips.
Mix sour cream with egg yolk, lemon juice, salt and pepper. Beat the resulting mass well and, combining all the prepared products, season the salad with the resulting sauce. Chop the green onion and sprinkle on top of the salad.
Ingredients:
- Pene pasta - 200 gr
- Arugula - 60 gr
- Mini mozzarella cheese - 150 gr
- Garlic - 1 clove
- Salami - 100 gr
- Cherry tomatoes - 200 gr
- Olive oil - 3 tbsp.
- Salt, mayonnaise - to taste
Cooking:
Boil pasta until tender. Cut some of the salami into strips, and some into thin slices. Both parts are well fried in vegetable oil.
Cut the tomatoes in half, chop the arugula. Mix salami sticks, arugula and cooked pasta. Squeeze out a clove of garlic.
Garnish the salad with cheese, tomato slices and salami slices on top.
Sprinkle the finished salad with olive oil, if desired, add salt and black pepper.
Salad "Semyonovna"
Ingredients:
- White cabbage - 200 gr
- Carrot - 1 piece
- Bulgarian pepper - ½ piece
- Crab sticks- 4 things
- Smoked sausage - 5-6 pieces
- Canned corn - ½ can
- Garlic - 1 clove
- Mayonnaise
Cooking:
Finely chop the cabbage and mash with your hands a little. Cut crab sticks, bell pepper and sausage into small cubes. Grate raw carrots on a medium grater.
Add canned corn and squeezed garlic to the chopped products. Dress the salad with mayonnaise and mix well. Salt can be added if desired.
Light diet salad.
Ingredients:
- Boiled eggs - 3 pcs
- Tomatoes - 1 pc.
- processed cheese- ½ piece
- Cucumbers - 1 pc.
- Bell pepper- 1 PC
- Carrot - 1 piece
- Onion - 1 pc.
- Semi-smoked sausage - 150 gr
Cooking:
Finely chop all the ingredients, mix and season with mayonnaise. Top with chopped herbs.
Ingredients:
- Raw smoked sausage - 100 gr
- Smoked sausage - 100 gr
- Lettuce leaves - 5-7 pieces
- Boiled eggs - 2 pcs
- Tomatoes - 2 pcs
- Parmesan cheese - 100 gr
- Olive oil - 3-5 tbsp
- Onion - 1 pc.
- Bulgarian pepper - 1 pc.
- Salt, pepper - to taste
Cooking:
Line the bottom of the plate with lettuce leaves. Cut smoked sausage into thin rings, half-smoked sausage into thin half rings and put on top of lettuce leaves. Then cut the tomatoes into thin slices and put on the sausage. Lay out the sliced onion in the next layer. Cut the bell pepper into large strips and put on top of the onion. Lightly salt and pepper the vegetable layers. Then cut the eggs into thin slices and put on the pepper. Coarsely grate Parmesan on top.
Drizzle salad with olive oil. Pepper to taste.
Olive oil gives the dish a special taste and aroma.
A very tasty layered salad.
Ingredients:
- Pickled mushrooms - 1 bank
- Green onion and onion - 1 pc.
- Potato - 3 pcs
- Boiled sausage - 300 gr
- Boiled eggs - 3 pcs
- Mayonnaise
Cooking:
The salad is laid out in layers in a deep dish: 1st layer - pickled mushrooms, 2nd layer - chopped green onions, 3rd layer - sausage, cut into small cubes, 4th layer - boiled and diced potatoes, 5th layer - finely chopped or grated eggs. Each layer must be greased with mayonnaise.
Let the salad brew in the refrigerator, turn on a small plate and serve.
Ease of preparation and brightness of taste are the main advantages of sausage salads. Such snacks will come to the rescue of a busy hostess or an inept bachelor. In addition to the speed of their creation and the availability of the ingredients included in the composition, they are distinguished by their piquancy and appetizing aroma.
Salad recipes with smoked sausage
Smoked sausage salads are very tasty, quick to prepare, satisfying. Meat products are in perfect harmony with vegetables, legumes, mushrooms, eggs, all kinds of sauces and spices. Many sausage salad recipes do not even suggest pre-treatment products, so you can prepare such snacks in a matter of minutes. The most delicious options dishes.
with cabbage
This dish is incredibly easy to prepare, and the result will exceed your expectations. In addition to the availability of products that make up the snack, you will like it for its freshness and juiciness. Chinese cabbage salad with smoked sausage becomes satisfying thanks to boiled eggs and has a sweetish taste, which canned corn gives to the salad. Experienced chefs It is recommended to choose small cabbages, as they are the most juicy. Sausage can be replaced with good quality hunting sausages.
Ingredients:
- smoked sausage / sausages - 0.4 kg;
- Chinese cabbage young - 0.5 kg;
- boiled eggs - 4 pcs.;
- mayonnaise;
- corn - 1 b.
Cooking method:
- Peel the cooled eggs, cut along with other components. In this case, it is better to chop the sausage into thin strips (for this, first cut the product into circles, from which then form a slide, then chop into long slices).
- Sort the cabbage leaves, rinse them, cut into small cubes, which then need to be divided by hand.
- Put the components in a capacious salad bowl, add corn, after draining the liquid. After dressing the salad with mayonnaise, serve it on the table.
with beans
nutritious, very delicious dish is a salad of beans and smoked sausage. Such an appetizer is especially liked by the representatives of the stronger sex, who appreciate its satiety in food. The salad contains perfectly combined components - tomatoes, beans, meat product, cheese, garlic. It is not a shame to meet guests with such a treat, and not only to diversify everyday dinners. How to cook spicy tender dish?
Ingredients:
- red canned beans- 1 b.;
- garlic clove;
- mayonnaise;
- fleshy tomatoes - 2 pcs.;
- raw smoked sausage - 100 g;
- boiled eggs - 2 pcs.;
- Dutch cheese - 80 g;
- greens.
Cooking method:
- Chop the tomatoes and sausage into strips, finely chop the eggs into cubes.
- Rub the cheese, squeeze the garlic, mix with the rest of the ingredients.
- After thoroughly mixing the products, season them with sauce, transfer to a beautiful salad bowl.
- Garnish the dish, if desired, with chips, fresh herbs.
With crackers
Many delicious, easy to prepare, nutritious salads can be made using smoked meats and croutons. Such snacks are distinguished by an unusual, bright taste, pleasant texture, appetizing appearance. Their main advantage is the availability of products. You can fill a salad of crackers and sausages various sauces- homemade / store-bought mayonnaise, natural yogurt, sour cream. The recipe for making a salad with kirieshki is described in detail below.
Ingredients:
- rye crackers - 50 g;
- mayonnaise;
- smoked sausage / ham - 0.2 kg;
- ripe tomatoes (cherry can be) - 0.3 kg;
- Russian cheese - 0.2 kg.
Cooking method:
- Grind the meat product into small cubes.
- Tomatoes are best cut with a very sharp knife so as not to spoil their structure. Put the pieces in a colander, allowing excess juice to drain.
- Combine the ingredients in a salad bowl, add cheese chips, season the dish with mayonnaise.
- Sprinkle croutons on top of the appetizer before serving so that they do not have time to soak. You can refresh the treat with fresh herbs.
With Korean carrots
Raw or simply smoked sausage is in perfect harmony with Korean carrots. An appetizer with these products is both hearty and light at the same time. Serve it for a regular dinner or for a festive table - with any option, a salad from Korean carrots and smoked sausage will be an appropriate and welcome treat. Before serving it, it is better to wait a couple of hours until the ingredients are saturated with each other's flavors.
Ingredients:
- sweet corn - 1 b.;
- sausage / ham - 200 g;
- carrots in Korean - 150 g;
- fresh cucumber;
- mayonnaise / sour cream;
- hard low-fat cheese - 200 g.
Cooking method:
- Fresh cucumber must be peeled, then cut into small cubes.
- Put the resulting mass in a salad bowl along with coarsely grated sausage.
- Cheese should also be rubbed and put on a plate, leaving about 1 tbsp. l. separately in a bowl.
- Drain the liquid from the carrots so as not to make the salad too spicy. Transfer the product to the rest of the components.
- Mix all ingredients together with corn, season with sauce. Serve it with fried or boiled potatoes.
With fresh cucumber
This simple sausage salad has a very pleasant aroma and a light, juicy taste. The dish is rich and easy to prepare, in addition, it requires only a few ingredients. Salad with sausage and fresh cucumbers, if desired, can be supplemented canned peas, then the dish will taste like Olivier, or canned corn, which will make the appetizer even more fresh, summery.
Ingredients:
- sour cream / mayonnaise;
- cucumbers - 5 pcs.;
- sausage / smoked sausages - 400 g;
- crackers;
- green onion.
Cooking method:
- It is necessary to finely chop the components (cubes or straws - to choose from).
- Connect them, add dressing, corn.
- Salt the salad, sprinkle with finely chopped onion feathers.
with corn
Such a treat does not need the addition of spices, it already has a very bright taste and appetizing aroma. Salad with sausage and corn should only be slightly salted and seasoned with sour cream and mayonnaise sauce. The choice of a meat product is not limited by the strictness of the recipe: you can use boiled, raw smoked or semi-smoked sausage at your own request. Cheese is better to choose low-fat and not too hard varieties, for example, Russian, Gouda or Dutch. How to make sausage salad?
Ingredients:
- sour cream / mayonnaise;
- sausage product- 0.2 kg;
- garlic cloves - 2 pcs.;
- cheese - 150 g;
- crackers - 60 g;
- canned corn - ½ b.
Cooking method:
- Rub the cheese, cut the sausage into long strips.
- The liquid must be drained from the can of corn, after which the grains can be mixed with other components.
- Peel, crush the garlic, add along with crackers to the main products.
- Season the appetizer with sour cream and mayonnaise mixture, after 10 minutes it can be served on the table.
From pancakes
Pancakes are perceived by Russian people as independent dish, which should be served with cottage cheese, condensed milk, jam, sour cream or meat stuffing. However, they can also act as an ingredient for snacks. Pancake salad with sausage will perfectly complement the festive table on the occasion of the new year, birthday or other celebration. It is prepared very simply, however, in order for the dish to turn out successful, you need to choose exclusively fresh, quality products. How to make a salad with raw smoked sausage and pancakes?
Ingredients:
- garlic cloves - 2 pcs.;
- sausage product - 200 g;
- hard-boiled eggs - 3 pcs.;
- sour cream / mayonnaise;
- starch - 2 tbsp. l.;
- spices, oil for frying.
Cooking method:
- Beat the eggs, adding salt, a little water, starch. There should be no lumps, so it is more reliable to use a mixer or blender.
- Fry pancakes from the resulting mixture in a hot, oiled pan. Make sure that the cakes do not burn, otherwise they will spoil the taste of the dish.
- Put the finished pancakes on a plate, let them cool down.
- meat product cut into cubes or thin slices, roll the cooled pancakes into rolls and thinly cut into circles.
- Mix all the ingredients, season them with salt, season with sauce, then give the treat time to brew.
- After an hour, serve the salad, sprinkled with finely chopped herbs.
Learn how to cook delicious according to the suggested recipes.
With tomatoes
If you like different original snacks, then the salad with smoked sausage and tomatoes will not leave you indifferent. Available Ingredients, delicate taste, satiety, benefits - these are not all the positive characteristics of the dish. To speed up the cooking process, raw rice it is worth pouring water in advance, leaving it overnight. In the morning it will be necessary to boil it in salted water and cool. For the recipe, any sausages of your choice are suitable.
Ingredients:
- ham / sausage - 0.2 kg;
- hard boiled eggs - 2 pcs.;
- boiled rice - 0.2 kg;
- fresh cucumbers - 2 pcs.;
- leaf lettuce;
- fleshy red tomatoes - 2 pcs.;
- vegetable oil - 4 tbsp. l.;
- spices;
- lemon juice - 1 tbsp. l.;
- sour cream - 2 tbsp. l.
Cooking method:
- Peeled eggs, cut the sausage product into small cubes.
- Combine chopped products with rice, season with sour cream sauce, whipped with vegetable oil and lemon juice.
- Season the salad with spices, salt, garnish with sprigs of herbs if desired.
With cheese
This appetizer is loved by many housewives, because it does not require a large number ingredients and cooks very quickly. To create a dish, practical women use sausage and cheese slices remaining after the feast. You can season a salad with smoked sausage and cheese with different sauces: from homemade or store-bought mayonnaise, to natural yogurt or olive oil.
Ingredients:
- Dutch cheese - 100 g;
- sour cream - 2 tbsp. l.;
- mustard - 1 tsp;
- sausage product - 0.3 kg;
- garlic clove;
- greens;
- crackers - 60 g.
Cooking method:
- To make dressing, mix sour cream with mustard, add a little salt and pepper to the resulting mass.
- Cut the meat product into small slices, rub the cheese, push the garlic.
- Mix prepared ingredients, season with ready-made sauce
- Before serving, add croutons, mix the dish again, garnish with parsley leaves.
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