Vegetable caviar with pumpkin, beetroot and apples
4 servings
80 minutes
Vegetable caviar with pumpkin, beetroot, and apples is a vibrant and rich dish of Russian cuisine that embodies the coziness of autumn evenings. Its history is rooted in the traditions of Russian housewives who lovingly combined seasonal vegetables to create extraordinary flavors. The delicate texture of the caviar blends with the light sweetness of pumpkin and beetroot, the tangy acidity of apples, and aromatic spices. The dish is versatile: it can be served as an appetizer, used as a side dish, or even enjoyed as a standalone vegan treat. It pairs wonderfully with fresh bread or crispy toasts. Each spoonful of this caviar fills you with the taste of Russian gastronomy, warms the soul, and reminds you of the richness of simple yet exquisite home recipes.
1
Chop the onion into not very small cubes and send it to a heated pan with vegetable oil, sautéing until translucent.
- Onion: 2 pieces
2
Wash the carrot, peel it, grate it on a coarse grater, and combine it with onion in a pan.
- Carrot: 2 pieces
3
Cut the apples (no need to peel — as one sees fit) into cubes and combine them with the mixture in the pan.
- Green apples: 2 pieces
4
Grate the pumpkin on a coarse grater and add it to the pan.
- Grated pumpkin: 300 g
5
Grate the boiled beetroot on a coarse grater into the skillet.
- Beet: 2 pieces
6
The mixture in the pan should be cooked to the 'almost done' state, when you taste it and find it has reached this state, then add tomato juice, salt, ground pepper, sweet paprika, sugar, and lemon juice to taste, and simmer for another 7-10 minutes, definitely taste it. It's better to add garlic about three minutes before the dish is done — it will give the vegetable mixture its natural aroma and flavor, and there won't be a taste of fried garlic, which can be harsh.
- Tomato juice: 100 ml
- Lemon juice: to taste
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Sweet paprika: 0.5 teaspoon