Caviar from physalis vegetable

Caviar from physalis vegetable

Physalis is a rather useful plant of the family of the nightshade, and more and more gardeners are starting to grow it in their backyards. The most common strawberry and vegetable varieties, although there are decorative. Vegetable Physalis, which is called “Mexican tomato”, is most often yellow. In its raw form, it does not differ in its special taste, but many people make Physalis vegetable caviar for the winter, since this snack, despite its specific taste, is appreciated by many gourmets.

Cooking Features

There are several recipes for cooking caviar from physalis, but all of them are based on common rules.

  • To make a vegetable snack from Physalis, you need to choose ripe fruits. If they do not have time to ripen, they can be folded in rows in a box and wait for a while until they mature.
  • Vegetable Physalis is covered with a wax bloom, so the first thing to do when cooking caviar from it is to clear off the plaque. To do this, they are immersed for 5 minutes in boiling water, then taken up with a slotted spoon or a colander, allowed to drain, and then treated. With the help of this manipulation it will be possible to get rid of the bitter taste inherent in the fruits of Physalis vegetable.
  • If it is supposed to store the caviar from Physalis for a long time, it is necessary to wash the banks for it thoroughly, then sterilize it. Lids should be boiled for 5 minutes.

There are recipes that suggest sterilization of caviar, laid out in banks. This does not exclude pre-sterilization of cans.

Physalis caviar: a classic recipe

Composition:

  • Physalis - 1 kg;
  • carrots - 0, 4 kg;
  • onions - 0, 3 kg;
  • vegetable oil - 80 ml;
  • salt - 10 g;
  • sugar - 20 g;
  • tomato paste - 100 g.

Method of preparation:

  • Prepare Physalis by boiling for several minutes and having washed well, cut into pieces (it is enough to cut each fruit into 2-4 pieces).
  • Skip Physalis through a meat grinder.
  • Grate the carrots finely, cut the onion into small pieces and fry them in vegetable oil.
  • Combine Physalis with carrots and onions, add salt, sugar, tomato paste.
  • Stew vegetables for 20 minutes, spread them on prepared cans.
  • Roll up the banks, flip. Wrapped with something warm, leave to cool for a day. After storage, keep in a cool place.

This is the most common recipe for making Physalis vegetable caviar for the winter, but for those who like spicy dishes, this snack may seem fresh.

Physalis caviar with herbs and garlic

Composition:

  • Physalis vegetable - 1 kg;
  • onions - 0.5 kg;
  • carrots - 0, 5 kg;
  • vegetable oil - 100 ml;
  • table vinegar (9 percent) - 50 ml;
  • garlic - 3 cloves;
  • parsley - 50 g;
  • celery greens - 50 g;
  • parsley - 50 g;
  • salt - 20 g;
  • sugar - 20 g;
  • black pepper (ground) - 5 g.

Method of preparation:

  • Sort and clean the Physalis, flit it out for 5 minutes in boiling water. Dry, cut into small pieces.
  • Coarsely rub the peeled carrots.
  • Finely chop the onion.
  • Fry all the vegetables individually in vegetable oil and, after cooling, chop them with an immersion blender (you can use a meat grinder instead of a blender).
  • Combine the vegetables, transfer them to a thick-bottomed pot and simmer for 20 minutes.
  • Finely chop the greens and add to the vegetables. There also put salt, sugar. Simmer another 5 minutes.
  • Add garlic, pepper and vinegar to the vegetable mass, stir and remove from the stove.
  • Spread hot snacks in pre-prepared cans, cork them. Store in a cool place.

Cavalis caviar, cooked for the winter according to this recipe, will appeal to lovers of spicy dishes, although you can’t call it very hot.

Physalis caviar with bell pepper without vinegar

Composition:

  • Physalis - 1 kg;
  • onions - 0.5 kg;
  • carrots - 0, 5 kg;
  • Bulgarian pepper - 0, 5 kg;
  • salt - 20 g;
  • sugar - 20 g;
  • vegetable oil - 100 ml.

Method of preparation:

  • Prepared Physalis cut into slices, fry, add a little salt and sugar, mince.
  • Do the same with other vegetables.
  • Mix all the vegetables and distribute into small jars.
  • Sterilize the caviar jars (half a liter takes 10 minutes, liter 25 minutes).

This caviar has a rich taste, the recipe of its preparation is used quite often, especially by those who like the taste of pepper.

It is possible to lower the calorie content of physalis caviar if it is not fried and baked before grinding. In this case, the oil will need much less.

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