Caviar of tomato greens with tomato paste. Caviar from green tomatoes for the winter: recipes with photos. Recipe for caviar from green tomatoes “You lick your fingers”

Often, those who are engaged in municipal work are stuck in the autumn with a problem: how to work with these tomatoes, the fruits of which have appeared, but have not reached the axis of ripeness? Vikinuti vrazhay does not lift the hand, but still the tomato is not safe.

As you know, from green tomatoes you can make a miracle brew or close the salad for the winter. I would like to propagate one more variant of cicada, how it is possible to plant immature fruits, as they are suitable for those who have not cooked such tomatoes in any way - grow caviar from green tomatoes.

All vegetables in this recipe are twisted through a meat grinder, and the workpiece itself is cured without sterilization. This is even more original, spicy-sour-licorice strain, as a way to discriminate your menu. Particularly savory is the caviar served with hot herbs and meat.

Warehouses:

unripe tomatoes - 3 kilograms;
Bulgarian pepper - 1 kg;
cibula - 1 kg;
carrot - 1 kg;
zukor - 150 grams;
strength for relish;
oliya sonyashnikova - 200-250 grams;
ocet of tables (9%) - 75 ml (5 tablespoons; a spoonful per 1 liter of workpiece).

How to cook caviar from green tomatoes.

Relatively miєmo tomati, you can see neatly the vineyards were beating the stalks. Look around and, if necessary, also look at the vegetable mustache of the poor farmer. Narіzaєmo dovіlny shmatki.

We look at the peppers, we see the heart of us. Narizaemo. You can see the skin of carrots, you can see it. Cibulya is cleaned, miєmo, narrated by pivkiltsy. If your family loves “flaming” herbs, you can harvest hot peppers in vicory.

We pay all the vegetables with great capacity and detail for the help of a blender. You can speed up with a meat grinder (just beat the big grate). To ensure that the process of detailing the bread is not accompanied by breezes of juice, all products need to be cut into sprat pieces in the front.

The minced meat is transferred to dishes with stainless steel or enamelled surface, in order to avoid the oxidation process, which can savor the taste of the finished season, and also negatively succumb to the term conservation conservation. Sumish salty, add oil, weap tsukor and mix everything well.

We turn on the full fire and extinguish the caviar for 1.5 years. Do not forget to stir regularly with a wooden spatula, otherwise burn the caviar.

The estimate is poured in 10 minutes before, as we take the caviar from the stove.

Caps for sealing and glass jars are sterilized. I cook caviar in a glass of water and pour it into jars and it’s finished.

While conservation is not cool, covered with a blanket. Save the bazhano caviar in the cold. Be healthy and far away for you blanks!

Caviar from green tomatoes- this is a wonderful autumn appetizer, which can be served before the main dishes, a side dish, or simply put on the table at the salad bowl for an hour. We are convinced that you are worthy of this recipe, it’s more that you can put forth those fruits in the cold, as if you didn’t catch sight of your city. How can I help you with cooking, caviar can be hot, or maybe mother has a soft relish, so you can inspire children with relish.

As I told you at the prepared caviar, you can її z'їsti vіdrazu after cooking, or roll up for the winter in jars.

In this case, we do not transfer sterilization recipe, caviar from green tomatoes you can save a few months at the refrigerator. Otzhe, you need chotiri kilograms of green tomatoes, a kilo of licorice pepper, a kilo of carrots, a kilo of cibula, 200 ml of rosewood, 150 ml of otstu, 2.5 tablespoons of salt, 200 g of zukrovy pisku, chalking black pepper for relish, bay leaf.

Tomati over retelly vimiti, see the base and cut into strips. Bulgarian pepper is chopped with medium sized husks, the cibula is thinly shredded, and the carrots are grated on a tert (it is better to use a grater for carrots in Korean). Mix all the ingredients, add zucor and strength, pour in oliya and assessment. Mix it up and leave it marinated for one year.

After a year or so, it is necessary to put the caviar on the fire, for which it is better to cook cauldrons or other dishes with a thick bottom.

Lettuce should be brought to a boil, covered with a lid and simmered on a medium fire with a broiler. Masu viklasti at the sterilized jar, roll it up and wrap it up. From the quantity of the quantity of ingredients, there can be six pivl_trovy jars, which do not require additional sterilization, blanks and so kindly are saved all winter in the cold dark place.

Wait a minute, this option is even simpler, and to understand how to get ready caviar from green tomatoes, photo the recipe is not obov'yazkovo vikoristati.

Recipe: caviar from green tomatoes

Є th іnshі ways, how to get ready caviar from green tomatoes, recipes you can take from the cuisines of different countries of the world, for example, Azerbaijani caviar. To prepare, you need such a number of ingredients: a kilo of green tomatoes, three cibulini, one carrot, two bell peppers, 100 g of parsley root, two tablespoons of zucru, chalking black pepper for relish, strength, lavrushka (two pinches of dried ground pepper). , 100 ml of dewy olive, two pinches of cloves.

The main feature of the strain is that after the thermal processing of products, caviar from green tomatoes, recipe which we suggest to you, save the great amount of vitamins, vitamin K and V.

Now, if you have prepared all the products and you know how much brown grass is, you can proceed without delay to cooking, but you still need to sort out the tomatoes, clean up the zipsovani, rotten, wash them with running water. Let's put it on the towel so that the stench dries up.

You can see the fruit and carefully look at the place of її strengthening, cut the plaid into two or three parts with a good rank of skin of greenery. Put in a bowl. Peel the skins of carrots, cibula, parsley roots, and vegetables. Cut the fruit of the bell pepper, remove the veins, remove the yogo. Let the sheep dry on a towel.

Grate carrots and parsley root on a large grater. Narizati straw pepper, tovshchina close to 5 mm. The cibula is cut with 5 mm zavtovshka rings.

Put the ingredients in a saucepan with a thin bottom, salt to taste, cover with a lid and put it in the refrigerator for 12 years. After 12 years, enough time, pririmuyuchi kryshku, anger rose at the jar.

Add zukor to the vegetable masa, chalk bay leaf, black pepper chalk, cloves and anger the olive. Put the saucepan with the masa on a strong fire, so that the vegetables let the sik and boil. Then we need to raise the fire to the minimum and put it out under the roof for a year. To hide the burnt vegetables to the bottom, you need to periodically stir, you can skin 10 quills. Mix with a wooden spatula. If you see that there is not enough water left in the pan, then you can add roses from the bank, and you can also win the other roses, as you should be on our site.

Cool the finished product to room temperature and use a mashed potatoes. Viklasti caviar in a salad bowl. Serve її to the table in a cold look, sipping green cibula or chopped greens, sprinkled with lemon juice. You can serve it like a salad before other meals, or as an appetizer before your meals.

Її you can make a hospitality, like adding one green chili pepper or three cloves to the watchmaker.

Caviar from green tomatoes at the multicooker

Just get ready caviar from green tomatoes at multivarts, but we specially chose the recipe, which may have one rodinka, but you can choose whether it is, prepare the ingredients more smut, and put them in the bowl and set the correct mode.

In this case, the main ingredient is, of course, tomatoes, and before them we add the same amount of garmelon (500 g each), and also two carrots and two cibulini.

Anger a spoonful of olії into the bowl of the multicooker. Clean the cibula, cut into small cubes. Put it into the bowl, close the lid and put Vipіchka into 20 quills.

Tomati cut in small parts, trim at the harvester, anger the zayviy sik. Garmelon clean from the skin, coarsely chop and grind into a homogeneous mass, the same spice with peeled carrots. Viklasti ovochі to tsibula. Add strength, pepper, zucor, pour in two tablespoons of apple otstu, 2 tablespoons of olive oil. Mix the mass. Prepare for a year in the “Gasinnya” mode. Let's add a vice hour and prepare 15 more quills.

I think that the leather gorodnik sticks with it, because in the autumn the tomatoes do not ripen and turn black, but hang with summative green fruits on bushes. Don’t be embarrassed, because you have lost a lot of such green tomatoes - you can cook from them. One of them is caviar from green tomatoes for the winter. Such an appetizer will be even more popular in the cold season of rock, and it’s not easy to prepare it.

The recipe for caviar from green tomatoes was suggested to me by the mother-in-law - she herself brought me cats of green tomatoes and, at the same time, she told me that you can cook a miracle vegetable snack from them. So now it’s one of my autumnal preparations: you can simply spread such caviar on black bread - and you’ll make a savory sandwich, or you can serve it as a side dish - it’s miraculously going to meat grass.

Warehouses:

1 kg of green tomatoes;
0.5 kg tsibuli;
0.5 kg of carrots;
12 teeth in a watchmaker;
2 tablespoons of tomato paste;
1 tablespoon of salt;
4 tablespoons of zucru;
1 teaspoon paprika;
100 ml of rosemary olії;
2 tablespoons 9% otstu;
1.5 teaspoons crushed black pepper.

It was ordered to clean the vegetables. About 1.6 l of preservation comes out from the quantity of the quantity of ingredients.

How to prepare caviar from green tomatoes for the winter.

Green tomatoes are washed, we see the fruit stalks and quite rozrazaemo on shmatochki, yakі see in the opening of the meat grinder (food processor). Twisting tomatoes, turning them into porridge.

At the bottom of a saucepan made of stainless steel with a thick bottom, pour olive oil and add tomatoes. Let's change it and put it on fire.

On a medium fire, we bring the mass to a boil, then we change the fire to a minimum and cook it under the cover with a stretch of 15 strands.

We rub carrots on the great third. Tsibulyu is cut into small cubes. Even though the portion is large, it’s better to pick up a cibula and a carrot for an additional harvester.

We add cibula and carrots to tomatoes, soak up strength and zukor, mix it up.

We cook under the krishkoy sche 10 hvilin on the same small fire.

We add passes through fresh water, tomato paste, paprika and black pepper, mix. We cook 5 more chills.

Pour into the tomato mass ocet, mix it up and turn on the fire.

I’m ready to caviar from green tomatoes in a row, spread it over the back of the sterilized ones, wiped dry the jars, it’s like they are up to the very top.

Banks are sealed with dry boiled lids and hermetically sealed.

If you take, for example, sickle tomatoes do not want to fall asleep, you will grow caviar from green tomatoes for the winter. The combination of green tomatoes and fresh vegetables allows you to prepare snacks that taste one and the same with relish. Let's try to prepare some of the best recipes.

For caviar with tomatoes in green color, vegetables are needed:

carrot - 400 g;
cibula - 500 g;
licorice pepper - 3 pcs.;
hot pepper (chili);
apple;
watchmaker.

The main component - tomato - 1.3 kg is required.

For trimming vegetables, we take a meat grinder. Let's cut the tomatoes first: let's cut it down to 6-7 parts. Shmatochki guilty easily pass at the throat of the meat grinder.

Let's clean the carrots, cut them into pieces. We can see from the cybuli the lushpinnya, we can see it on the big shmatki. Licorice pepper, we can see the heart of the plant, we can see the fruit. M'yakush pepper cut into cubes. Miti apples (2 pcs.) are cut into pieces, now virizati.

Scroll on meat cutters with vegetables. Pour the masu, which was whimsical, into a saucepan. First put the saucepan on the stove, add | add | 2 tbsp. l. olії, 2 tbsp. l. salt, 4 tbsp. l. tsukru. Oliya is not guilty of her mother's smell.

Variti sumish 40 min. For example, pour in ½ teaspoon of 70% otstu. Add 4 slices to the chasnik and fix it there. Pouring caviar into hot jars. Banks and lids should be sterilized at a later date. Turn hermetically sealed jars over and keep warm. In a day they can be taken away for savings.

Cooking caviar from green tomatoes with mayonnaise

You can savory zagotivlya zagotіvlyu by pointing the recipe below. An appetizer of green tomatoes with mayonnaise was worthy of colleagues on the job, they appreciated it at home. I carry all the preparations for work, prepare them for new recipes, conduct tastings. My friends are now preparing a lot of my recipes in their kitchens.

At the harvest, I took only Cherry - the stink of greenery for relish. Acids in them are smaller, lower in tomatoes of other varieties. I took exactly 1 kg, cut it, cut it with small pieces. Virishila vikoristati multicooker. I took a dribly sliced Cherry tomato at the bowl.

For the preparation of caviar, carrots are needed. I cleaned 2 pieces, called, 200 g appeared - those that are needed. Rubbed її on a simple, large tertzi and zipala to tomatoes. I picked a great zucchini, after removing the skins, that new one came out close to 1 kg of pulp. Virishila vikoristati all. She pardoned and trimmed quite a knife. I ruled zucchini to Cherry and carrots. Next, pishov bulgarian pepper. I took 1 piece, saw the walls and partitions, cut them into cubes. I added 1 porіzanu dribno cibulin and trimmed parsley and krop. Greens looked bulo 100 grams.

At the multivartsi, it was speeded up by the “Gasinnya” mode, an hour was set to 60 whilins. After a sound signal, she cut the lid, saw a pack of 300 g of mayonnaise, salted it. Salt was more than half a tablespoon. I added zucru for harmony. I cleared ½ the head of the watchmaker. The cloves were cut with a knife, cut, put in a bowl to the vegetables.

Virishila, that the green color is rich, dipped the preparation with tomato paste. I measured її exactly 100 g. I trimmed everything with a blender. I set the extinguishing mode to 30 chills.

Like other winter harvests, I pour caviar from green tomatoes in a sterilized container and seal it hermetically.

Even simpler recipe for caviar from green tomatoes

I love this recipe for caviar from green tomatoes for its simplicity. It's easy to get ready, especially like vegetables. Good vegetables are welcome and cultivated.

Tomatoes pide chimalo - 3 kg. I wash them, put them on a large grass, de tomati for an hour wrap around, then cut into small pieces. Pepper ide 1 kg, I call uncleansing. For brewing, I see those partitions, and the pulp is quite shaky. Sip on carrots. On mittya that purge 1 kg hour go. You need to cut carrots into pieces.

I remove the meat grinder, if all the vegetables are ready, twist them, I put the sum of the vegetables near the pan. At the bottom of the pot I put a tablespoon of olive oil. Roblyachi caviar, the carcass will be summed up a little less than a year, I respect others.

After 40 khvilin salt, pepper to taste. Salt comes out a little more for a teaspoon, and pepper is literally on the tip. I wisip 100 g of zucru, I love it. Yoga is necessary 4 tbsp. l. If the masa is boiled down, I pour it into clean jars, I’ll end up with tires and I’ll burn it with a carpet.

The original recipe for lower caviar from green tomatoes with beetroot

This is the recipe for varto to speed up, who does not love the brightly pronounced smoky accents. Beetroot helps sour the taste of tomatoes, rob the caviar of the lower. In addition, procuring for the rahunok the vikoristanya buryakiv nabuvay garnet burgundy color.

As a snack for the necessary payment, you can season borscht. Add meat broth | add | I cut freshly cabbage, potatoes and make a jar of caviar. Borscht, if you want and prepare our vidkuruch, there will be more than enough for color, but for relish.

It's time to start before Ikri. What is taken from vegetables for caviar in the first part of the year? Mabut, let's get started with Buryakiv. Її need a troch less than a kilogram. Remember the root, clean the skin, rub the pulp. I take a large grater. I make beetroots in mittens, so that my hands are filled with juice and rotten.

I choose maybe three kilograms of green tomatoes, mine them relatively, cut them with small pieces. Tsibulya for a recipe for a cibula mayzhe kilogram. Yogo after cleansing the womb of the yakoma mogul. I choose a saucepan suitable for obsyagy. The bottom of the obov'yazkovo can be buti tovstim. Cook the vegetables for a long time, may the year. At a saucepan with a thin bottom, the stink will be burned incessantly, the relish of the snack will be zipped.

As if it were another appetizer, it is necessary to add spices to the caviar. First, add tomato paste, її need 300-400 grams, next go tsukor - sipemo yogo not less than ½ bottle, maybe a little more. Salt 2 tablespoons, it is necessary and do not forget about the estimate. I take in my recipe the savage, distant. On the dance with him, there are 6 appointments.

I respect Masa respectfully, cook for at least a year, bring the temperature closer to the minimum. 5 minutes before the end, I try for strength. Salt and pepper when needed.

I pour the caviar into jars. Sterilization is not required. I twist it, put it on my fur coat, and after ostigannya I straighten it at the loch. To sink the jar in the eye, for caviar - relish.

Visnovok

How to prepare caviar from green tomatoes for simple recipes, you have recognized. I don’t call you, until you’ve caught all the tomatoes in the comor, but prepare relish for them for the winter.

Green tomatoes - unripe tomatoes, like revenge for the impersonal brown and live microelements. Vegetables zastosovyvaetsya in the preparation of fresh herbs, which may have an indescribable relish. When mixing eggs from green tomatoes, it is not uncommon to add additional ingredients to improve the quality of the product.

Ignored tomato avenge speech, like giving a hot relish, and destroying the work of internal organs. Therefore, the first step is to start before spinning the eggs, it is necessary to remove the shkidly components from the tomatoes in a singing manner.

The process of preparing the product is brought to a head: tomatoes are smeared and quenched, after which they are refined to a porridge-like state. If so, you can add other ingredients.

Іsnuє anonymous recipes for caviar from green tomatoes. The skin is a method of transferring the wet preservative to the technology of preparing snacks. In order to avoid pre-treatment, it is recommended that the product be accurately matched to target recipes.

Salting of tomatoes should be carried out in barrels or glass containers. Plastic containers are not used to store the workpiece.

Korist that nayavnі contraindications

Unripe tomatoes revenge:

non-essential fatty acids;
Omega-3 and Omega-6;
vcarbohydrates (and itself mono-i disaccharides);
protein;
sprat species of amino acids;
potassium, copper and other micronutrients;
vitamin C.

At the warehouse of tomatoes, there is solanine, which, in a great number of people, makes it hard for the body. However, insignificant doses of speech (less than 100-200 mg, or close to 3-4 tomatoes) give a positive effect on the immune system, stimulate the withdrawal of the sciatica, and reduce inflammation and spasms. Krym tsgogo, solanin zmіtsnuє sudinnі sіnki, prinіchuє activіtіє fungi і vіrusіv, sprаryuє vіdnovlennia іn ailments of the liver аnd thе upper parts of dyhalnyh vіshіv.

Another unsafe speech, to enter the warehouse of green tomatoes, which is unripe, is tomatine. Remaining, like solanine, in small numbers, the immune system and the existing pathogenic microorganism. Tomatine may have antioxidant power and induce carcinogens.

Other microelements of unreached tomatoes cause constipation, normalize the acid-lubric balance.

Green tomatoes were harrowed to survive in the pathologies of smoky and zhovchnoy mikhura, nirkovy twigs. The same was observed in the same sheep, as before, there were signs of an allergic reaction.

Viber ta preparation tomato

For the litka, add tomatoes of medium rosemary. With such vegetables it is better to practice. Berries are better selected with a thick skin without visible ears.

Through those that solanin gives to green vegetables with a hot taste, it is recommended to soak the tomatoes in salt water for a sprat of a year. For the whole hour, the homeland took up most of the unsafe speech.

In order to reduce the quality of rotting with caviar, for the preparation of the rest, you can beat the vicorist, or even three erysipelas.

Recipes for preparing caviar from green tomatoes for the winter

When choosing a recipe for eggs, it is recommended to check the term and place of the preparation. Also, call on the number of osib, on any kind of insurance coverage of the product. In order to increase the trivality of the term “saving”, you can add wild cherry to the skin from cans.

Classic way

For three kilograms of tomatoes you need:

kilogram of Bulgarian pepper and carrots;
5 grams of salt and black ground pepper;
pivkilo cibuli;
100 milliliters of a 9-hundred table octu;
100 grams of zucru (cane is recommended);
30 milliliters of olive oil (shorter than written).

Vegetables are washed and peeled from the skins and nasіnnya (for a wine of tomatoes). Peppers from tomatoes are obtained from meat cutters. Vegetables that are left out are cut into small cubes. All the fruits are put into a saucepan and mixed with pepper, sill and olive. As if there was a lot of sumish, you can, for the recipe, add a small amount of water.

Preparing to cook on a full fire is close to a year. Approximately 15 minutes before the end of the process, an estimate of zukrom is added to the pan.

Later, the caviar is laid out behind sterilized jars and put on savings. After a few months, a snack is a good taste.

Through a meat grinder without sterilization

To cook caviar, you need:

700 g tomato;
100 grams of rіpchastoy cibulі and carrots;
40 milliliters of sonyashnikova oil (recommended refined);
10 g salt;
15 g zucru;
2 grams of black pepper (recommended for looking like peas, which is better for mothers);
5 ml of 6-hundred apple octu.

Tomatoes are shaking in meat rubs, carrots are rubbed, and the cibula is shaking shatteringly. The rest is laid at the frying pan, where the oil is poured. If the cibula reaches the golden color, the carrot is added. Then the vegetables mix with tomato paste, leftover olives, zucr and sill.

The appetizer is quenched on a povіlny fire for about two years. For example, caviar of a thick consistency can appear. Potim sumish fray through a fine sieve. Ikra, at once from black pepper, again breaking into the fire on the pivgodini. After that, the product is placed in a container and closed with a lid.

With carrots and qibulei

For 800 grams of tomatoes you need:

250 grams of rіpchastoy cibulki and carrots;
120 g tomato sauce;
45 g zucru;
15 g salt;
120 milliliters of sonyashnikova oil (recommended refined).

To spawn the caviar, it is necessary to spear the cubula with pivkiltsy. Carrot rubbed dryly. Tomatoes should be sliced at the looking straws of the zavdovka 3 centimeters. All ingredients, including vegetables, are placed near the slow cooker and mixed. In the “Gushiti” mode, the eggs are visible for 2.5 years.

After the end of the introduced term, the appetizer is re-mixed and put into jars.

3 apples

Zgidno with this recipe, for 2.5 kilograms of tomato, you need pivkilo apples. Also, for preparing snacks, you need:

200 milliliters of yakіsnoy sonyashnikovoy olії;
head of the watchmaker;
tsibula, carrot and licorice pepper.

All vegetables are twisted through the meat grinder. Otrimana paste is placed in a saucepan and added strength. The roe is boiled for 15 minutes, after which it simmers with oil and languishes for 20 minutes. For example, the head of the watchmaker is given. An appetizer for the next time to languish 15 hvilin.

Zucchini

For 3.1 kg of zucchini, it is necessary to prepare:

1 kg of red and green tomatoes, cibules;
a tablespoon of salt and zucru;
2 tablespoons of optic acid;
7 chasnikovy chastochok;
coriander, basil and other spices for relish.

All vegetables are refined through a meat grinder and eaten with other ingredients. Boil the pasta and cook it in a saucepan on a povіlny fire 10 khvilin. When the caviar is prepared, it is poured into a glass jar.

Z garbuza

For 1.5 kilograms of tomatoes and 400 grams of watermelon you need:

150 grams of carrots and rіpchastoy tsibuli;
on a table spoon of zucru, salt and 9-hundred otstu;
6 tablespoons (top) spoons of olives;
30 grams for a watchmaker;
3 medium Bulgarian peppers.

The vegetables are cleaned and passed through a meat grinder. Caviar is put on a full fire, eaten with oil and other ingredients, cook close to the fire. For example, an estimate is added to the warehouse.

The caviar is ready to be immediately poured into the jars.

With concentrated tomato paste

For this recipe for 1 kg of tomatoes you need:

500 grams of cibulka and carrots;
100 grams of zucru and 30 grams of salt;
two cloves of the watchmaker;
a tablespoon of tomato paste;
100 milliliters of purified sonyashnikova oil;
30 milliliters of a 9-hundred bite;
on a teaspoonful of ground black pepper and paprika.

Tomati podrіbnyuyutsya have m'yasorubtsі. The masa is put into a saucepan with the thickest walls and boiled in the right fire for 20 quills. Tsibulya and carrots look like a blender and mix with tomatoes. Warehouse extinguished 10 hvilin. After that, tomato paste, spices, details are added to the mass.

After 5 minutes, the caviar rises from the fire and changes from the oct. Then the appetizer is filled with jars and filled with fritters.

Z Buryakom

For 500 grams of tomatoes and a kilogram of beetroot, you need:

500 grams of licorice and cibuli;
250 milliliters of dewy olive;
sіl, tsukor and 10 peas of black pepper.

The vegetables are cut dryly, and the beet is rubbed. Tsibulya is smeared in a frying pan until golden brown, then mixed with olive oil and other ingredients. Caviar to be quenched 40 hvilin on the right fire. Potim masu add tsukor, pepper and strength. After that mass, another 10 quills are quenched, until it is thickened.

3 eggplants

For 1 kg of tomato and eggplant, it is necessary to prepare:

greens;
500 ml of tomato juice;
500 grams of cibuli;
Roslinna cleaned oliya, bay leaf (dry), strong and chalking pepper.

Vegetables are cut dry. Tsibulya lubricate in a saucepan until a golden streak appears, then we will mix with eggplants and tomatoes, and then we will need to re-spray. After that, spices and spices are added to the mass. Sumish is stewed for 5 more fibers and laid out in the container.

3 chili

According to the recipe, for 700 grams of tomato you need 3 chili pepper pods, as well as:

300 g carrots;
50 milliliters of sonyashnikova oil;
3 cloves of a watchmaker;
a tablespoon of salt;
2 tablespoons of 9 percent octu.

Vegetables are cleaned in the morning and at once they are trimmed to a porridge-like state. Let's add to the mass the ingredients that are left out (crim otst). Caviar to be cooked on a full fire 60 hvilin, the docks are not sour. After adding the Otstu sumish to languish for another 10 hvilin.

With mayonnaise at the multicooker

For 300 grams of mayonnaise it is necessary to prepare:

1 kg of tomatoes and zucchini;
1 piece of licorice pepper, cibulini;
bay leaf, pepper near peas, sil;
3 tablespoons of tomato paste;
greens.

Vegetables and greens are finely cut and laid on the bottom. Let's add spices later. The multicooker switches to the “Extinguishing” mode. After a year, the vegetables are refined in blenders to a homogeneous mass, mixed with tomato paste and mayonnaise and stewed again with a stretch of 30 strands.