Caviar is washed and cleaned from the skins, then salted thoroughly and place in refrigerator for 3-4 days to ripen (when mature yields pink and becomes grainy). The mature eggs are washed well by the salt and soaked in cold water for about 5 minutes. Caviar drain and place in a deep bowl. Add chopped onion and garlic, 1-2 tsp sugar and a bit of the oil or olive oil and stir with a blender. Slices of bread soaked briefly in water or milk, then drained and added stepwise. Add sunflower oil and bread gradually and stir with a blender. When the mixture becomes thick enough, it is squeezed half a lemon and stir again. Add on top of the spoon ginger and stir. Grate the onion turnip and carrot, Grate and less than the root of the celery and add to the mixture while stirring, but not with Blender, and with a stirrer. Thus prepared eggs can be stored in the refrigerator about one week. In this recipe is important right consistency (density) of the mixture, the oil thickens and lemon juice diluted - the balance is a matter of taste. * This recipe is suitable for vegan periods of the church.