Caviar from loads for the winter through a meat grinder

2 hours. 0 min.
2 banks 1 liter
Caviar from loads for the winter through a meat grinder

Do not know how to diversify the winter diet? What about caviar from loads? This original winter snack can be served as an independent dish or used for canapes, various sandwiches and even for stuffing eggs. Try it!

A step -by -step recipe for cooking

1
Sort the loads, clean from sand and forest debris, soak in cold water for a while. Then drain the water and rinse each mushroom under running water using a sponge.
2
Cut the large specimens arbitrarily cut, leave the small ones.
3
Place the prepared mushrooms in an enameled pan, sprinkle with salt and pour 2 liters of water. Close the pan with a lid and bring to a boil over high heat. Reduce the fire and boil the loads for half an hour. Then throw it in a colander, rinse with boiled water and cool slightly.
4
Skip the cooled loads through a meat grinder.
5
Rinse all the greens and dry with paper towels.
6
Cut the onion in small cubes, chop the garlic.
7
In heated vegetable oil, fry onion and garlic until golden.
8
In a pan for cooking, connect crushed loads, herbs, fried onions and garlic. Mix, bring the caviar to a boil and over low heat, stirring periodically, boil 1 hour.
9
Correct the amount of salt to your taste. A couple of minutes before cooking, enter vinegar, mix.
10
Put boiling caviar into pre -sterilized banks, having previously removed all the leaves (they have already given their taste and aroma). Roll the jars, turn upside down and cool. Keep the cooled caviar from the loads in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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