How to preserve beetroot caviar for the winter: a step-by-step recipe with a photo. Fried beet caviar for the winter

Beets are known for their all-season availability and great benefit for good health. Delicious beet caviar mass is easier to make than it seems at first glance, and the cooking process will not take you much time.

Taste and benefits

Caviar from a nondescript-looking root crop has high palatability. Such yummy cannot get bored, since a wide variety of ingredients are used for its preparation. Every new recipe it tastes special.

Nutritionists advise including this red product in the diet as often as possible. The benefits of the root crop, as the basic component of caviar, are evaluated according to two criteria:

1. Firstly, beets contain almost all necessary for a person minerals and vitamins.
2. Secondly, there are substances in beets that do not break down during heat treatment. The healing substance betaine, on the contrary, enhances its effect during heat treatment.

Dishes from this root crop perfectly remove toxins and toxins from the body, and help well with diseases of the heart and blood vessels. As a result of regular consumption, the walls of the capillaries are strengthened, the vessels expand, and excess fluid is removed from the body.

Beetroot is famous for its hematopoietic effect, and is also famous as a reliable assistant in maintaining hemoglobin levels and as a protector against anemia, atherosclerosis and leukemia.

Did you know? The heaviest beetroot in the world was grown in Somerset in 2001. The root crop weighed 23.4 kg.

Features of the choice of products for the recipe

For the preparation of preservation, choose mature root crops. They should not be hard: it is preferable that they are even soft to the touch. The main thing is not to stumble upon a fodder sample, since the taste of the workpiece will not turn out to be the one that most housewives achieve.

For beet harvesting for the winter the best varieties are:

• "Delicacy";
• "Bohemia";
• "Detroit";
• "Modana".

Beetroot Supplement Recipes Do Not Require a large number ingredients. In the classic recipe, in addition to beets, table or Apple vinegar. Present also onion. It will not be superfluous if you add a little fresh garlic. Other vegetables and spices are selected individually. Thanks to various additives and spices, you can change the taste of the dish according to your taste preferences.

Did you know? Our ancestors used beetroot instead of blush for many years.

How to prepare beetroot caviar for the winter at home: a recipe with a photo

Here are the most famous recipe caviar from beets. The classic winter preparation is juicy, spicy and slightly sweet in taste.

What you need in the kitchen: appliances and utensils

The caviar mass assumes a homogeneous consistency without any large pieces. To do this, a blender, meat grinder or grater come to the rescue.

IN this case use only pasteurized glass jars, the volume of which is not more than 1 liter.

Required kitchenware also includes a large cast iron cauldron, conservation key, seaming lids. In addition, a small knife, a ladle, a tablespoon (for measuring bulk products), a measuring cup (for measuring liquid products) will come in handy.

Required Ingredients

General list of components required for cooking classic caviar from beets, includes:

• beets - 1 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• tomatoes - 1 kg;
• hot pepper - 1 pc.;
• vinegar 9% - 40 ml;
• salt - 1 tbsp. l.;
• granulated sugar- 80 g (3-4 tablespoons);
• vegetable oil - 150 ml;
• garlic - 1 medium head;
• dill - 1 bunch;
• parsley - 1 bunch.

Step by step cooking process

Important! Garlic and greens should be added to the composition of the workpiece 5-10 minutes before the end of the cooking process, then their aroma will not be lost in the total mass.

How to diversify beet caviar

There are many variations on the theme of beet caviar. Each housewife, having gained experience in cooking winter conservation, once begins to conduct experiments and create his own unique recipes. So, in addition to the classic caviar from a red root crop, preparations with various additives. Recipes vary both in composition and in the method of preparation. Today we will look at delicious and simple caviar with carrots and bell peppers, a recipe with the addition of an apple, as well as a dish with zucchini.

Recipe with carrots and bell peppers

This recipe is distinguished by the most correct observance of the proportions of vegetables. To prepare, take:

• beets - 3 kg;
• carrots - 2 kg;
• Bulgarian sweet pepper - 2 kg;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• dill - 150 g;
• parsley - 150 g;
• black pepper - 6-7 peas;
• salt - to taste.

Walkthrough:

1. Wash vegetables thoroughly.
2. Peel the beets and carrots, cut the stalks from the bell peppers.
3. Chop vegetables with a meat grinder or grater.
4. Put the vegetables in a saucepan, add all the other seasonings and bring to a boil.
5. Boil for about 1.5 hours.
6. Expand into sterile jars and roll up immediately.

Recipe with apples

Try to cook an original, but simple version with an apple. In winter, this dish is eaten without a trace.

Components:

• beets, tomatoes, sour apples (green), onions, sweet bell peppers, carrots - all 1 kg each;
• chili pepper - 1 pod;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• lemon - 1 pc.

Cooking process:

1. Pour oil into the bottom of a large saucepan, heat it up and add the onion, cut into half rings. While it is fried, mince the tomatoes and add them one by one to the frying.
2. When the onions and tomatoes are stewed together a little, add the grated carrots, beets and apples. Then send the diced sweet bell pepper. At the end, add finely chopped chili peppers. Stew all vegetables for about an hour.
3. Next, add the chopped garlic, pour in the lemon juice and bring to a boil. This should take approximately 5-10 minutes.

Important! Hot mass needed withdistribute at onceon the banks and roll up the lids. And the banks must certainly cool down under a blanket.

Recipe with zucchini

Very tasty dish comes in combination with zucchini. The workpiece acquires a pleasant crunch.

• beets - 3 kg;
• zucchini - 3 kg;
• onion - 1.5 kg;
• salt - 3 tbsp. l.;
• table vinegar 9% - 100 ml;
• sugar - 300 g;
• vegetable oil - 100 ml.

Cooking:

1. Wash beets and zucchini thoroughly and peel.
2. Grind the beets and zucchini on a grater with the largest holes. Onion cut into half rings. Add the rest of the ingredients and leave to infuse for 30 minutes. After the specified period of time, juice should stand out.
3. Put the mass on fire. After boiling, simmer for another 40 minutes.
4. Divide the dish into sterilized jars and roll up.

Rules and conditions for storing blanks

To store this canned food no exceptional conditions are required. It is recommended to keep jars of caviar in a cool, dark room. Quite as a storage suitable refrigerator, but it is better if it is a cellar or basement.

How to serve caviar to the table

Canned beet mass is a versatile dish. Delicious caviar can be served as independent dish as an easy savory snack. In addition, borscht is often seasoned with this vegetable mass. The preparation is wonderfully suited as a side dish to any dishes, and in combination with meat or fish dishes she's just perfect. You can also spread caviar on a piece of bread and eat it with first courses.

Preservation will be a convenient solution when there is not enough time for cooking. festive dishes. It is worth opening the jar, transfer the contents to beautiful dishes- And vitamin salad already decorates your table.

As we see, winter preparations from a red root crop it is no more difficult to make than regular salad for dinner. Fragrant and useful supplement everyone will like it. This simple dish is able to satisfy the highest requirements of lovers of winter preservation. Bon appetit!

Video: how to cook beetroot caviar for the winter

Good afternoon, my dear readers. Now it's harvest time in the gardens. I remembered this only when my grandmother "delighted" me with an almost full bag of beets! It's been a good year, you see. For about five minutes I fell into a stupor, not really understanding what I would do with it. I have nowhere to store it, I won’t be able to eat such an amount in a few weeks, the freezing is canceled due to the fact that the freezer is already full of fruits, herbs and vegetables. In general, I was confused and even a little upset, it's a pity that the good will be lost. But, after a while, it dawned on me - after all, last fall I did wonderful blanks from beets! And this deliciousness flew away in an instant, even the winter did not really have time to come. So, rolling up my sleeves, I go to the kitchen to process beetroot, as my grandmother says. I invite you with me, I will share with you recipes for beetroot caviar for the winter - it's very tasty!

I have several favorite recipes, each of them has its own special taste and method of preparation. But they have one thing in common: all these recipes with photos will help you quickly and easily prepare incredibly tasty and delicious food for the winter. healthy caviar from beets.

Caviar classic "Ripe Buryachok"

This recipe is a classic that has been tried and tested over the years. This is how my grandmother and mother cooked, and now I continue the tradition. Caviar turns out surprisingly tasty and satisfying. I love to eat it, spread it on a piece of bread, without any side dishes.

Ingredients:

• Beets - 1 kg;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Tomatoes or tomato paste - 3 pcs. or 2 tbsp. l.;
• Garlic - 1 head;
• Salt - 1 tsp;
• Sugar - 1 tsp;
• Ground black pepper - 0.5 tsp;
• Vinegar 9% - 100 ml;
• Vegetable oil - 250 ml.

Cooking:

1. We immediately proceed to the most “dirty” work - you need to clean and wash all the vegetables. Now you need to decide what consistency of caviar you want to get. For example, I rub beets and carrots on a coarse grater, and cut the onion into medium cubes. If you want the caviar to be smaller - use a finer grater, or even an immersion blender - then it will generally turn out "like from a store."
2. Having decided, we begin the process of processing vegetables. So, chop onions, carrots and beets, as we see fit.
3. We take large frying pan- such that all our vegetables fit in it. Fry the onion in it, after pouring a little vegetable oil. This should be done over high heat so that the onion is fried, and not stewed, then the finished dish will have a special flavor.
4. When the onion has formed a golden crust, reduce the heat and send carrots and beets to it. Add salt, granulated sugar, the remaining vegetable oil, mix thoroughly and simmer over low heat for 15 minutes. Stir the vegetables every 3-5 minutes so that they do not burn.
5. Now we peel the tomatoes from the skin - this will be easy to do by dousing them with boiling water beforehand. We cut them into small pieces and send them to the pan with vegetables. If instead fresh tomatoes, you have tomato paste, then everything is much simpler - just add it to the vegetables. Mix everything well, cover with a lid and continue to simmer for another 10 minutes.
6. Peel and chop the garlic, using a press or a fine grater. We add it to our vegetables. We send there ground pepper, vinegar and simmer everything together for 5 minutes.

Lay hot caviar in dry, clean jars and roll up. Preparation for the winter is completely ready!

Tip: To make caviar taste more original, you can add your favorite spices to it. I like to complement caviar with coriander and dried parsley. I add spices along with pepper, vinegar and garlic.

The recipe for beetroot caviar with tomatoes for the winter is very tasty!

And now I will tell you how to make caviar without vinegar, because. Not everyone loves this product. Such a preparation is good both on its own and for making borscht - instead of fresh vegetables. So, we are preparing caviar for the winter from beets with tomatoes, it is very tasty and healthy, believe me.

Ingredients:

• Beets - 1 kg;
• Onions - 4 pcs.;
• Tomatoes or tomato paste - 4 pcs. or 4 tbsp. l.;
• Garlic - 1 head;
• Sunflower oil - 100 ml;
• Sugar - 2 tbsp. l.;
• Salt and lemon juice - to taste.

1. We will thoroughly wash our beets and send them to boil. We determine the degree of readiness with a knife, when it gently passes through the beets - you can remove it from the fire. Immediately drain the boiling water from the vegetables and pour over cold water from the tap. This will make the beets even softer. Cool and clean it, and then grind it as we see fit. I prefer a large grater.
2. Peel and chop the onion small cubes, send to a frying pan with heated oil and fry until golden brown. When the onion has acquired a golden hue, we send chopped beets to it, reduce the heat and simmer for 15 minutes. Do not forget that vegetables need to be mixed periodically.
3. We remove the skin from the tomatoes, cut them in the same way as onions and send them to fry in a separate pan with a little oil. Add the fried tomatoes to the beets along with sugar, salt and garlic. We pour it there lemon juice, taste. Simmer everything together for 30 minutes.

We lay out hot caviar from beets in clean, dry jars and roll them up.

Tip: if you are preparing such caviar for children, you can not add garlic. Replace it with dry herbs - cilantro, parsley, dill.

Beet caviar with vegetables

This recipe was told to me by my friend, and for many years now, I have been using it every year. Vegetable caviar with beets for the winter, it turns out very tasty and instantly flies off the table. A pronounced taste of beets with tomatoes and bell peppers, a slightly sour shade and moderately spicy - you will lick your fingers!

Ingredients:

• Beets - 1 kg;
• Bulgarian pepper - 5 pcs.;
• Carrots - 4 pcs.;
• Onions - 3 pcs.;
• Tomato juice - 0.5 l;
• Tomato paste - 1.5 tbsp. l.;
• Chili pepper - 1-2 pcs.;
• Vinegar - 1.5 tbsp. l.;
• Salt - 1 tbsp. l.;
• Sunflower oil - 50 ml + 200-300 ml for frying.

Cooking:

1. We clean the beets, carrots and onions, wash them and chop them: beets and carrots - on a coarse grater, onions - in small cubes. We clean the pepper from seeds and "tails". Hot peppers set aside, and cut the Bulgarian into cubes.
2. Pour about 20 ml of vegetable oil into a large, deep frying pan and put the beets there. Add another 50 ml sunflower oil and all the vinegar, cover with a lid, and simmer for 30 minutes. Don't forget to stir occasionally!
3. All prepared vegetables, separately fry. Carrots and onions - until golden brown, and bell peppers - until golden brown.
4. After 30 minutes, add fried vegetables, tomato paste to the beets and pour tomato juice. Season the caviar with salt, mix well and simmer over low heat for another 30 minutes.
5. Grind the hot pepper in a blender or cut it very finely, and add it to the caviar 10 minutes before the end of the process.
6. If you follow the recipe, now you need to chop the caviar with an immersion blender and simmer for another 5 minutes on low heat. But I don't, and I end up with caviar in the form of a salad. Here decide for yourself what you want to see on your table - caviar salad or caviar puree.
7. Now we lay out the hot caviar in pre-sterilized jars. In each jar of caviar, add another 1 teaspoon of vinegar and roll up as usual.

Incredibly delicious vegetable caviar with beets is completely ready!

Tip: it is better to use oil for this caviar not refined, but the so-called “bazaar”, with a smell. Then ready meal will be much tastier and more aromatic.

Fried beetroot caviar for the winter: a recipe like in the USSR

Here we come to my favorite recipe. Everyone knows, some by hearsay, and some for sure, how delicious food was in the Soviet Union. This caviar is no exception - this is the taste that our grandparents remember.

Ingredients:

• Beets - 2 kg;
• Carrots - 1 kg;
• Onions - 600 g;
• Tomatoes - 1 kg;
• Vegetable oil - 600 ml;
• Garlic - 4 heads;
• Vinegar 9% - 200 ml;
• Salt, sugar and black ground pepper - to taste.

We clean the beets, carrots and onions, wash them thoroughly and chop them. Three carrots with beets on a medium grater, and cut the onion into small cubes.

Now you need to wash and cut the tomatoes into slices. I will make a reservation right away, of all the recipes, it is in this that you need to use only fresh tomatoes. If you replace them tomato paste, That unique taste spawn will be lost.

In a large frying pan, fry the onion. When it has acquired its characteristic golden hue, add the remaining oil and add prepared carrots and tomatoes to it. We fry everything together for 10 minutes and do not forget to stir. We send chopped beets there, season with salt, pepper and sugar to taste. Pour in the vinegar and simmer for another 30 minutes, covered with a lid. Remember to stir the caviar every 3-5 minutes. A few minutes before cooking, add chopped garlic.

We determine the consistency of the snack and, if necessary, grind it with an immersion blender.

We lay out hot caviar in sterilized and dried jars.

Now you can surprise your loved ones unforgettable taste caviar, as in the USSR!

Tip: just like in the previous recipe, it is recommended to use only “bazaar” oil here, otherwise the taste will be lost. And one more little advice: if you decide to use this recipe, then cook several servings at once, because. This delicious treat is eaten in no time!

Caviar with beets and eggplant

Now I will tell you how to cook unusual snack. No one who has tried it has yet been able to guess what it consists of. But everyone liked it, without exception! Such preservation is suitable both as a salad and as a “spread” on bread. Yes, and guests are not ashamed to serve it on the table!

Ingredients:

• Burak - 1 kg;
• Eggplant - 1 kg;
• Apples - 1 kg;
• Sugar - 6 tbsp. l.;
• Salt - 2 tbsp. l.;
• Vegetable oil - 1.5 tbsp.;
• Garlic - to taste.

How to cook:

1. First, let's clean the beets. Now thoroughly wash the eggplant, apples and beets. We cut the eggplants and apples into small cubes, and chop the beets on a coarse grater. Mix everything well, add salt and sugar. Add minced garlic to taste. Mix thoroughly again and leave for 1 hour for the vegetables to release the juice.
2. Pour vegetable oil into vegetables and put on medium fire. Bring to a boil, reduce heat and simmer covered for 30 minutes. After half an hour, remove the lid and simmer for another 20 minutes. Do not forget to stir occasionally so that the caviar does not burn.
3. Now you can use an immersion blender to grind caviar to a puree state, or you can roll it up in this form. If you decide to grind it, then after that, put out the caviar for another 5-10 minutes.

We lay out the hot caviar in sterilized jars and roll it up. Original appetizer ready for the winter!

Tip: it is better to use sweet and sour apples for this recipe, then the taste of caviar will be moderately saturated with acid and sweetness.

I bring to your attention a video recipe for making beet caviar for the winter.

So my recipes ended, and with them the beets. Now in the winter I will enjoy healthy goodies. Using these proven recipes delicious caviar from beets for the winter, you can easily prepare such an appetizer for yourself and your family. On a cold winter evening, having gathered the whole family for dinner in a warm and cozy kitchen, open a jar of caviar and treat your loved ones. Many-voiced "thank you" and requests for more will be the best reward for you! Bon appetit and see you soon!

Beetroot dishes are available throughout the year - quite simple. In addition, such food will definitely not damage the budget - in any region, beets are inexpensive.

The root crop has many useful properties- promotes the process of hematopoiesis in the body, cleanses the liver of toxins, is useful for the activity of the digestive system. For those who care about their health, nutritionists recommend eating beetroot dishes 3-4 times a week. This vegetable will not get bored if you also use various ingredients in addition.

Beet caviar: the best recipes

Variants of this vegetable snack hundreds. I will share a few that I have personally tried.

Spicy beet caviar with garlic and pepper

I'll start with a new recipe for me, which is intended for harvesting for the future. In general, beetroot has long occupied an honorable place among conservation, since this vegetable in our family is always in great demand. It is convenient that beetroot blanks are eaten just like that, and are used for various dishes.

For this winter, I rolled caviar called "Bordeaux" from beets. My best friend who gave me the recipe praised it for its versatility. The fact is that caviar could be used as a snack, simply spread it on bread, or added when cooking red borscht.

And I also like this recipe for its dietary content - calorie content per 100 g is not more than 200 kcal!

Recipe Information

• Cuisine:Russian
• Dish type: preparations, vegetable dishes
• Cooking method: quenching, preservation
• Servings: 1.5 l
• 50 min
• Nutritional value per 100 g:
  • Calories: 188 kcal

Ingredients:

• beets - 2 kg
• tomato paste - 3-4 tbsp.
• bell pepper - 500 g
• hot pepper - 1-3 pcs.
• garlic - 4-6 cloves
• vegetable oil - 1 tbsp.
• salt - 1.5 tbsp.

Cooking method:

Wash and clean the beets. Cut into pieces as shown in the photo


Rinse the bell pepper under running water, cut in half, remove the seeds.


Peel the garlic cloves and wash them under running water. Note that if you use young garlic, you need to add less of it, as it is much sharper than the old one.


Twist all the ingredients in a meat grinder.


Add salt to the mass.


Pour in the oil.


Then add tomato paste.


Simmer on low heat for 40 minutes.


Then spoon it into jars, roll up each with a lid.

Fried caviar from raw beets

This recipe is very simple and quick, and the taste is similar to kindergarten once - rich taste, delicate texture.

Ingredients:

• beets - 3 large root crops;
• onion - 3 pcs.
• garlic - 2-3 cloves
• salt - on the tip of a knife (to taste);
• sunflower oil - 0.5 tbsp.
• Bay leaf- 2 pcs.
• ground black pepper - on the tip of a knife.

Cooking:

1. We clean the beets, onions and garlic.
2. We rub the root crop on a large or small grater.
3. Finely chop the prepared onion and garlic.
4. We heat a frying pan with a thick bottom, pour vegetable oil on it.
5. We spread the prepared beets and onions, fry over high heat for 5 minutes.
6. Add bay leaf, cook the dish for another 10 minutes.
7. Before turning off the heat, take out the bay leaf, add garlic and pepper.

We serve caviar hot or cold as an appetizer for meat, fish dishes or just with boiled potatoes. If you spread and decorate with finely chopped greens on bread, you will get excellent sandwiches. The advantages are obvious - tasty, cheap and quick to prepare.

IMPORTANT! If you are going to use caviar as a preparation for the winter, it will need to be laid out in pre-prepared sterilized jars and closed with sterilized lids. Next, you need to wrap and leave it for 12 hours. Store the workpiece in the refrigerator.

Beet caviar through a meat grinder

If you want to speed up the process of grinding beets, you can use a meat grinder. In this case, the caviar is thick, with small grains.

Ingredients:

• beets - 3 medium-sized root crops
• onion - 2 pcs.
• salt - on the tip of a knife
• tomato paste - 1 tbsp.
• sunflower oil - 0.5 cups;
• bay leaf - 2 leaves (to taste).

Cooking:

1. We clean the beets and onions.
2. We cut the root crop into small pieces and pass through a meat grinder.
3. Cut the prepared onion into cubes.
4. We heat a frying pan or a saucepan with a thick bottom, lay out the prepared vegetables, add vegetable oil, salt.
5. Cover with a lid and simmer for 20 minutes, stirring.
6. Breeding tomato paste hot water or broth to liquid consistency. Add to the vegetables and mix well, lay the bay leaf, simmer for another 10-15 minutes. Instead of pasta, you can use large fleshy tomatoes, grated.

Serve as cold or hot appetizer to meat, fish, and also as an independent treat. It is good to use such caviar for making sandwiches.

Stew in a slow cooker

Caviar prepared in this way has a delicate texture, it preserves all useful material. Many prefer this option and consider it better than others.

Components:

• beets - 3 pcs.
• onion - 2 pcs.
• carrots - 1 pc.
• salt - on the tip of a knife;
• tomato paste - 1 tbsp.
• sunflower oil - 1/3 tbsp.
• herbs - parsley, basil, dill - to taste
• ground black pepper - to taste
• lemon juice - optional.

How to cook:

1. Three beets and carrots on a coarse grater, not very finely chop the onion.
2. We heat the multicooker bowl with vegetable oil, set the “frying” mode.
3. We spread the onions and carrots, fry for a few minutes, add the beets, salt, pepper, add fragrant herbs and tomato paste. We mix all the ingredients. Pour in lemon juice.
4. Close the multicooker and continue to cook in the “quenching” mode for 30 minutes.
5. When serving, put beetroot caviar on a plate, garnish with sprigs of fresh herbs.
6. Serve with meat, fish, any vegetable dishes.

If this is a blank for the future, then 5 minutes before the end of the quenching, add 4 tbsp. vinegar. Then we lay it out in prepared jars, roll it up and store it in a cold place.

With horseradish and pickled cucumber

Especially tasty, with a clearly felt piquancy, caviar is obtained if you add horseradish, as well as pickled cucumbers.

What we need:

• beets - 2 pcs.
• salt - on the tip of a knife;
• grated horseradish - to taste
• pickle- 1 PC.
• mayonnaise or sour cream 20% fat - 2 tbsp.

Cooking:

1. Cook unpeeled beets until soft for about an hour.
2. Cool, clean, rub on a fine grater.
3. Pickled cucumber is also finely three. Add salt and horseradish.
4. Lay out on a flat plate.
5. Top evenly distribute mayonnaise or sour cream. From mayonnaise for decoration, you can make lattices by squeezing it out in a thin stream from the bag.

We select brightly colored burgundy root vegetables for this dish, which are distinguished by a sweet taste.

You can also make this recipe boiled beets in a blender. The peculiarity lies in the fact that in a blender we beat the beets, cut into pieces. The caviar has a silky consistency.

Beet and carrot snack for the winter

The addition of carrots makes the taste of caviar sweeter and more tender. I also like this recipe because you can use those root crops that are not suitable for storage - damaged, small ones.

Ingredients:

• beets - 3 pcs.
• onion - 2 pcs.
• medium-sized carrots - 1 pc.
• salt - on the tip of a knife
• tomato paste - 1 tbsp.
• sunflower oil - 1/3 tbsp.
• garlic - a few cloves
• vinegar 9% - 4 tbsp.

Cooking:

1. We clean the beets, carrots and onions.
2. Three beets and carrots on a coarse grater, chop the onion and garlic.
3. We heat a frying pan with a thick bottom, put all the vegetables at once, add vegetable oil, salt.
4. Cover with a lid and simmer for 20 minutes, stirring.
5. Dilute tomato paste with hot water or broth to a liquid consistency. Add to vegetables, mix, lay the bay leaf, simmer another 10-15. Add garlic and turn off the heat.

Beet caviar with zucchini

Separately, both beetroot and squash caviar very tasty. And if you combine both vegetables, it turns out to be quite interesting too.

Products:

• beets - 1 pc.
• medium-sized zucchini - 1 pc.
• onion - 2 pcs.
• tomato - 1 pc.
• salt - on the tip of a knife;
• sunflower oil - 1/3 tbsp.
• vinegar - 2 tbsp.

Cooking process:

1. We clean the beets and onions. If the zucchini is ripe, then we also remove the skin from it and remove the seeds.
2. We pass everything through a meat grinder.
3. Heat the pan, add vegetable oil.
4. We spread the onion and zucchini in a pan, fry over high heat, stirring constantly, for 10 minutes.
5. Add beets and simmer closed lid for 20 minutes while stirring.
6. Dilute tomato paste with hot water, add to vegetables, mix.
7. We continue to simmer for another 10 minutes. We add vinegar.
8. Put in jars, cover with lids.
9. Sterilize for 15 minutes, seal.

Good as a second side dish with mashed potatoes especially for fish dishes

How to use blanks

As already mentioned, if you use caviar as a preparation for the winter, then it will be necessary to put it in boiling form in sterilized jars and close with sterile lids. It is better to add apple cider vinegar - it does not have such a sharp aroma.

Borscht preparations can be frozen in small portions and used as needed.

There are several specific general principles and the secrets of cooking beetroot dishes. Here are the most important ones:

• It is necessary to choose the so-called table varieties, which have a rich, bright burgundy color. They are the most tender in taste, and contain more vitamins.
• For the preparation of caviar, raw, boiled and baked medium-sized root crops are used.
• Beets are suitable for any method of heat treatment - stewing, boiling, frying. In its raw form, it is usually not used, as it has coarse fibers and peculiar taste.
• adjust the taste beetroot dishes not difficult. If you want spicy great addition will be garlic, ground black pepper, ginger, pickled cucumber, red Bell pepper, mayonnaise. If you are cooking diet dish, then it would be appropriate to add an apple, carrot, sour cream.
• It is better to add garlic to the dish 3 minutes before the end of cooking. Then it will not lose its flavor and sharpness. It, if desired, can be introduced into any of the recipes for beet caviar.
• Bay leaf is added 10 minutes before the end of cooking, and then removed. With this method, he will give his beetroot caviar its flavor and will not give unnecessary bitterness.
• Any vegetable caviar involves chopping, including from beets - root vegetables are rubbed on a grater, whipped with a blender. This method is used for boiled or baked vegetables. Raw beets can be passed through a meat grinder - then the consistency of the workpiece will be grainy.
• Varied taste this dish add additives. Beets go well with apple, lemon, pickles, horseradish, carrots, zucchini, mushrooms.
• Beetroot caviar cannot be served immediately - it must stand for 10 minutes, so the dish will be saturated with the aromas of spices and will be tastier.

Check out our health tips!

If you like to make preparations for the winter, then beetroot caviar will become great addition to your recipe box.

Classic beetroot caviar for the winter

The recipe for beet caviar, the very one that was prepared back in Soviet times, is considered basic.

Required products:

• 300 grams of onion;
• two cloves of garlic;
• seasonings to your taste;
• about 250 milliliters of vegetable oil;
• kilogram of beets;
• salt and sugar 2 large spoons.

Cooking process:

1. We start cooking by preparing vegetables. To do this, clean them and rinse well.
2. Next, they need to be crushed with a meat grinder or blender. The onion is pre-cut into quarters.
3. After all the vegetables have turned into homogeneous mass, we fall asleep to them all the bulk ingredients, we introduce vinegar and oil.
4. We put a container with vegetables on a hot stove, pouring a small amount of water into it. We keep on fire for at least three hours, while we do not forget to constantly stir the contents of the pan.
5. What happened, we close it in banks.

Recipe "Lick your fingers"

This option did not just get its name. Such caviar for the winter really turns out to be very tasty.

Required products:

• five cloves of garlic;
• Provence herbs and other spices to taste;
• kilogram of beets;
• two bulbs;
• 40 milliliters of oil;
• four tablespoons of tomato paste;
• a small spoonful of vinegar.

Cooking process:

1. We wash the beets well and send them to boil in water with spices, so that they become very soft.
2. In a hot frying pan, bring the pre-chopped onion to a golden color and add grated boiled beets to it. We keep the vegetables on low heat for about 20 minutes.
3. After the specified time, add spices to them, the prepared amount of tomato paste (it can be replaced with tomatoes) and keep on fire for about 7 more minutes.
4. It remains only to add vinegar and garlic, wait until the caviar cools slightly and transfer it to thoroughly sterilized jars in advance.

Variant of spicy-sweet beet caviar

An interesting recipe with a slightly spicy and at the same time sweetish taste.

Required products:

• 500 grams of onion;
• a spoonful of vinegar;
• kilogram of beets;
• four tomatoes;
• half a glass of oil;
• three cloves of garlic;
• three apples and one sweet pepper.

Cooking process:

1. We free the beetroot from the skin, grind it on a grater, wash the onion and pepper and cut it in small pieces. We bring all the vegetables to softness in a hot pan.
2. To the resulting vegetable mix add chopped tomatoes or tomato paste, grated apples without skins and selected spices. We continue to simmer everything on low heat for about 30 minutes.
3. It remains only to put the pieces of garlic into the mixture, and pour a little vinegar into the jars for rolling in advance.

With carrots and onions

Beet caviar with carrots and onions - great snack, as for simple lunch, and for a feast. It can be rolled up or stored in the refrigerator.

Required products:

• two large spoons of vegetable oil;
• 300 grams of beets;
• spices to your taste;
• one carrot and onion;
• clove of garlic;
• 20 grams of tomato paste.

Cooking process:

1. We spread the onion chopped into cubes on a hot skoroda, fry it a little until it turns ruddy, combine it with carrots, grated on a coarse grater, and continue cooking.
2. After about five minutes, add grated beets, tomato paste, various seasonings and a little water to the softened vegetables.
3. We make a very low level of heating, cover the lid and cook for about 20 minutes.
4. We spread garlic in an almost ready dish, let it brew for five minutes and you can roll it up.

With semolina

This recipe can be safely called a real find for any housewife.

Such caviar can not only be rolled up, but also used as a dressing for borscht.

Required products:

• a spoonful of vinegar;
• various seasonings as desired;
• 500 grams of beets;
• 100 grams of semolina;
• two carrots and the same number of tomatoes;
• 200 milliliters of oil;
• bulb;
• 50 grams of sugar.

Cooking process:

1. Prepare a meat grinder or combine. Peel all vegetables, wash them and chop them using one of the devices.
2. IN vegetable mass add your chosen spices specified quantity sugar and butter, put on the stove and keep for about two hours on low heat.
3. After the allotted time, lay out the cereal and cook for another 20 minutes so that the mass becomes homogeneous. Do not forget to stir it constantly - so that it does not burn and does not take lumps.
4. Pour in the vinegar and you can put the caviar in jars to close.

Fried beet caviar for the winter

Fried caviar from beets, although it contains very few products, it turns out to be quite nutritious.

Required products:

• two beets;
• two heads of garlic;
• 30 grams of tomato paste;
• spices, salt and pepper to your taste;
• carrot and onion.

Cooking process:

1. All vegetables need to be chopped, but before that, the beets must be boiled until soft. After that, it and carrots are rubbed on a coarse grater, and the onion is cut into small cubes.
2. First, fry the onion until golden brown, then add carrots to it, wait until it becomes softer, and add beets with tomato paste to the vegetables.
Necessary products for the dish:

• two carrots and an onion;
• about a kilogram of beets;
• a spoonful of tomato paste;
• seasonings as desired;
• three cloves of garlic;
• 20 milliliters of oil;

Cooking process:

1. The vegetables in this recipe do not need to be cooked first. We clean them and immediately proceed to grinding on a grater. Onion cut into medium-sized cubes.
2. Put all the prepared vegetables on hot pan with oil and simmer on low heat.
3. A little later, add tomato paste, pepper, salt and other spices that you have chosen. We keep the mass for some more time, without increasing the fire.
4. The resulting mixture is slightly cooled, after which it can be rolled into sterilized jars, stored in the refrigerator or immediately put on the table.

fried beet caviar- familiar to many favorite dish comes from the USSR. Recipes for fried beetroot caviar are waiting for you below.

Fried beet caviar with onions

Ingredients:

• - 600 g;
• garlic - 4 cloves;
• carrots - 2 pcs.;
• onion - 200 g;
• pepper;
• refined vegetable oil;
• salt.

Cooking

Wash the beetroot well, boil for 10 minutes, then clean it and chop it with coarse grater. In a frying pan, heat about 40 ml of refined vegetable oil, put finely chopped onions and carrots passed through a fine grater and sauté for about 5 minutes. Now put the beets and simmer the mixture over low heat, stirring, for about 25 minutes. After that, salt, pepper, put chopped garlic, mix well, cool and serve.

Fried beetroot caviar - recipe

Ingredients:

• beets - 700 g;
• large tomato - 1 pc.;
• salt;
• garlic - 2 cloves;
• onion - 200 g;
• vegetable refined oil- 70 ml;
• pepper.

Cooking

First, finely chop the onion and sauté it in oil. Add minced garlic. We also send beets, grated on a grater. Add chopped tomato, salt, pepper, cover with a lid and simmer for about 25 minutes, stirring occasionally. Then we let the caviar brew for about half an hour and serve it to the table.

Fried beet caviar with garlic

Ingredients:

• beets - 600 g;
• garlic - 4 cloves;
• salt;

Cooking

Pour 4 tablespoons into a hot skillet. olive oil and lay out the beets, passed through a grater. Fry, stirring, under the lid for about a quarter of an hour. Pass the peeled garlic through a press. We sprinkle them with beets. You can also add finely chopped herbs. Mix well, let it brew for about half an hour and serve.