Vegetable Caviar Recipe – The Best One!

Vegetable Caviar is one of those simple yet flavour-packed dishes that I never get tired of making. Made with courgettes, peppers, carrots, and onions, it has a naturally sweet and savoury taste that gets even better the next day. Whether enjoyed as a chunky side dish, a smooth dip, or a spread on crusty bread, this classic recipe is a delicious way to savour fresh vegetables all year round.

Vegetable Caviar: A Staple from Soviet Times to Modern Kitchens

Growing up, I remember how popular vegetable caviar was in many homes. Vegetable caviar has been a part of Russian cuisine since pre-revolutionary times when people used slow-cooking methods (think “печка” – slowly cooking in hot stove) to preserve seasonal vegetables. However, it became especially popular in Soviet households as an affordable and practical way to make use of summer harvests. Families would cook large batches, seal them in jars (закрутки), and store them for the harsh winter months when fresh produce was scarce. Vinegar helped extend its shelf life, and sterilising the jars ensured the caviar stayed good for months.

In the 1990s, when times were tough for many, this dish became a lifesaver. People relied on vegetables from their дача (summerhouse gardens), and vegetable caviar was a budget-friendly way to make those homegrown crops last.

These days, the economic situation for many families has improved, and fresh vegetables are readily available in supermarkets. You can even buy ready-made vegetable caviar in jars! But no matter how convenient that is, I still believe homemade is the best—it’s richer in flavour, and you can customise it just the way you like.

Ingredients & How to Customise It

The base ingredients are simple: courgettes, red peppers, onions, carrots, garlic, and tomato paste. Each one adds something special—courgettes create a soft texture, carrots and onions add sweetness, and peppers bring a lovely depth of flavour.

I also like to play around with extra ingredients:

• Fresh or dried herbs – Dill or parsley give a nice, herby freshness.
• Spices – A pinch of paprika or cumin can take the flavour up a notch.
• Chilli pepper – I love adding ½ of a chilli pepper (or more if I’m in the mood for heat). It goes in with the garlic, adding just the right amount of spice.
• Vinegar – Optional, but it balances the sweetness and adds a little tang. If I’m making a big batch, vinegar also helps it last longer.

How I Cook Vegetable Caviar

1. First, I sauté the onions and carrots in oil. After about 5 minutes, I add the peppers, then the courgettes.
2. Once everything is softened, I stir in the tomato paste, garlic, chilli, salt, and pepper.
3. I cover the pan and let it simmer on low heat for 45 minutes.
4. Just before it’s done, I add vinegar and a sprinkle of sugar to round out the flavours.

Serving Vegetable Caviar: Dip/Spread or Side Dish?

There are two ways to serve vegetable caviar, and I honestly love both:

• Blended into a dip – When I want a smooth, creamy texture, I blend it. It’s amazing on rye bread, crackers, or even as a dip for crisps.
• Kept chunky – Most of the time, I prefer it this way because I love the texture of the soft, stewed vegetables. It’s perfect as a side dish with boiled potatoes or grilled meats, or just as a simple appetiser.

How to Store Vegetable Cavir

Back in the day, people would seal this in jars to keep it all winter. I don’t usually make huge batches, so I just store it in an airtight container in the fridge—it stays fresh for about 5 days.

If you’ve never tried vegetable caviar before, I highly recommend giving it a go! Whether you blend it into a dip or keep it chunky, it’s a fantastic way to enjoy fresh vegetables all year round.

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Vegetable Caviar

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Vegetable Caviar is a flavourful spread made with courgettes, peppers, carrots, and onions. Enjoy it chunky or blended as a dip or side dish!

Ingredients

• 3 zucchinis (courgettes), diced
• 2 red peppers, deseeded and chopped
• 2 onions, finely chopped
• 2 carrots, peeled and diced
• 1 garlic head, peeled and minced
• ½ chilli pepper, finely chopped (optional, for a spicy kick)
• 3–4 tbsp tomato paste
• Salt and pepper, to taste
• Rapeseed oil, for frying
• 1 tbsp white vinegar (optional)
• ½ tsp sugar

Instructions

1. Prepare the vegetables – Peel the carrots and onions. Deseed the peppers and chop all vegetables into small, evenly sized cubes. If you are planning to blend the caviar, then you can make bigger pieces. Finely chop the garlic and chilli (if using).
2. Sauté the vegetables – Heat oil in a large skillet. Add the carrots and onions first, sautéing for 5 minutes. Then, stir in the peppers and cook for another 5 minutes.
3. Add courgettes – Stir in the diced courgettes and cook for 10 minutes, stirring occasionally.
4. Simmer with seasoning – Add the tomato paste, garlic, chilli, salt, and pepper. Cover with a lid and let the mixture cook on low heat for 45 minutes, stirring occasionally.
5. Finish the dish – If using vinegar, add it at the end. Sprinkle sugar to balance the acidity. Stir well and remove from heat.
6. Cool and serve – Let the vegetable caviar cool before serving. Enjoy it as a spread on bread, a dip, or a side dish.

Notes

For a smooth dip – Blend the cooked vegetables until creamy for a spreadable texture. Perfect with rye bread, crackers, or crisps.

Tastes better the next day – The flavours meld overnight, making it even more delicious.

Hot or cold serving options – Serve warm with mashed potatoes, grilled meats, or enjoy cold as a spread.