How to close caviar from beets for the winter. Beet caviar for herring under a fur coat

Beets are one of the most healthy vegetables, but for some reason not the most popular. We remember about it only when cooking borscht or herring under a fur coat. Few people know that this bright vegetable can be used for cooking interesting blanks for the winter. Beets make delicious cold appetizer- beet caviar, which allows you to take a completely new look at a vegetable familiar to everyone.

Beet caviar can be used not only as vitamin snack, which can be spread on bread, but also as a light, but quite nutritious lunch. Beet caviar is also suitable as a side dish for meat or chicken.

Preparing caviar is not at all difficult, the main thing is to prepare vegetables, and kitchen appliances, for example, the same meat grinder, can easily handle the rest. There is no need to pre-boil and grate anything, so cooking beet caviar through a meat grinder for the winter will take a little time and a minimum of effort.

Taste Info Vegetables and herbs

Ingredients

• Beets - 1 kg;
• Tomatoes - 2 kg;
• Carrots - 1 kg;
• Onion - 1 kg;
• Bell pepper- 1 kg;
• Hot pepper - 1-2 pcs.;
• Garlic - 1 head;
• Salt - 1.5 tablespoons;
• Sugar - 3 tablespoons;
• Vegetable oil - 100 ml;
• Apple cider vinegar - 100 ml.

Cooking time - 2 hours. Yield - about 2 liters.

How to cook beetroot caviar through a meat grinder for the winter

First of all, prepare the vegetables for chopping. Wash the beets thoroughly with a brush warm water, after cutting off the tops and ponytails. With a sharp knife, cut off the peel, and cut the root crop into medium pieces.

Carrots are also thoroughly washed, peeled and cut into cubes.

Peel the onion and cut into 4-6 pieces.

At bell pepper cut off the stem and clean out the seeds. The pepper itself is cut into several parts.

Wash tomatoes and cut into quarters. Large fruits cut into large quantity parts. If the seal at the stem is hard, then be sure to cut it out.

Skip all prepared ingredients for beet caviar through a meat grinder with a fine grate.

Pour salt with sugar to the vegetables and pour in vegetable oil. Bring the beetroot caviar to a boil over high heat, then reduce to a minimum and cook for about one hour, stirring occasionally. In this case, it is better to cover the pan with a lid so that the liquid does not evaporate ahead of time, and the caviar does not burn.

Garlic is peeled and passed through a press or together with hot pepper grind in a meat grinder. Add garlic and pepper to the almost ready beet caviar, mix everything and cook for about 10 more minutes. Then pour in the vinegar and boil for about 5-7 minutes. Apple vinegar can be replaced with a table, only in a slightly smaller amount.

We lay out the still hot mass in pre-prepared sterilized jars and immediately cork. We turn the jars over and put them under the covers. Under the blanket, beetroot caviar should stand until it cools down.

After that, we remove the caviar from the beets for storage until winter in a cool place. A jar like this healthy snack will provide the body with vitamins, which are so lacking in the winter!

Note to the owner:

• The roots of beets and carrots are quite hard, so the pieces must be cut as small as possible so that the meat grinder has enough power to process them.
• If you twist the vegetables through a meat grinder with a large grate, then such caviar can even be used as a dressing for borscht.

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. Put the onion, chopped into cubes, on a hot plate, fry it a little until it turns ruddy, combine it with carrots, grated on 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. Spread in almost ready meal garlic, 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. AT 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 beet caviar, although it contains very few products, is 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.

The usual caviar in jars is prepared not only from zucchini. Not less than delicious alternative beet is - it contains fiber useful for the body and contributes to the process of hematopoiesis. There are many ways to cook beet caviar for the winter, the main recipes are presented below.

The classic recipe for caviar from beets and garlic for the winter provides a minimum available ingredients. Consume salad as independent dish, and as a dressing for borscht.

Ingredients:

• vegetable sunflower oil - 200 milliliters;
• beets - 1 kilogram;
• onion - 200 grams;
• sugar - full 2 ​​tablespoons;
• garlic - 2-3 slices;
• salt - 2 full tablespoons;
• favorite seasonings - to taste.

First of all, prepare the vegetables. To do this, rinse them well under running water. Grind the vegetable components to a puree state. Therefore, we scroll the beets, garlic and onions through a meat grinder.

Put the resulting consistency in a saucepan with a thick bottom and cook for 3 hours. Immediately add vegetable oil, seasonings and a portion of table 9% vinegar.

It is important to pour a little water into the beet mass, and also stir with a wooden spoon. While the base is being prepared, sterilize glass lids and jars of the desired size.

When the caviar is ready, lay it out on sterile jars, roll up the lids. Juicy preparation of beet caviar for the winter is ready. Cool down at room temperature.

Recipe for beetroot caviar for the winter with apples and carrots

An original way to diversify the diet. The main component is beetroot, which gives the appetizer sweet taste. Homemade will definitely appreciate the awesome beetroot caviar.

Ingredients:

• onion - 1 kilogram;
• beets - 1 kilogram;
• Bulgarian pepper - 1 kilogram;
• sugar - 2-3 large spoons;
• green apples - 1 kilogram;
• carrots - 1 kilogram;
• sunflower oil - 1 glass;
• salt - to taste;
• ground pepper - to taste;
• garlic - 250 grams;
• lemon - 1 piece.

Steps:
Cut the onion into half rings, fry in a pan. Peel and core apples, grate the indicated amount of beets and carrots. Cut the bell pepper into cubes.

Next, boil water in a saucepan and add all the prepared vegetables, including the fried onion rings. Close the lid, simmer for at least an hour. Add lemon juice and squeezed garlic 15 minutes before the end.

Treat lids and jars with hot steam. After sterilization, pack caviar from beets, apples and carrots into dishes, tightly rolling up the lids. Wrap the spin with a blanket for a day until it cools completely.

Spicy beet caviar

The purple root vegetable pairs perfectly with garlic and hot peppers. spicy snack good to spread on bread or supplement with it meat dishes. A simple recipe for cooking will also be mastered by a novice hostess.

Ingredients:

• ground black pepper - to taste or 1 tablespoon;
• garlic - 1 head;
• beets - 5 large vegetables;
• red chili pepper - to taste or 1 pod;
• sunflower oil - 5 tablespoons.

Wash raw beets and peel off the top layer. Grate the vegetable, it is not required to boil the ingredient. Next fry the red hot pepper in oil and a hot frying pan along with black pepper.

Add grated beets to the spicy mass, sauté for about 10 minutes. Then pour table vinegar in a sharp consistency, cook for half an hour. In conclusion, add crushed garlic a couple of minutes before readiness.

Spread spicy beetroot snack into sterilized jars, seal the lids. Then put it in a darkened room.

Caviar with beets and zucchini

From zucchini and beets you can cook delicious caviar for the winter. Zucchini is traditionally part of this dish, and in tandem with beets, you get the most delicious preparation for the winter.

Ingredients:

• onion - 1 kilogram;
• sugar - 350 grams;
• beets - 1 kilogram;
• vegetable oil - 2 full tablespoons;
• carrots - 1 kilogram;
• zucchini - 500 grams;
• table salt - 6-7 tablespoons;
• 9% table vinegar - 2 tablespoons.

Rinse fresh vegetables, pass through a meat grinder. It is important to remove large seeds from zucchini. It turns out a homogeneous consistency. Pour a portion of sugar and salt, send to cook on gas for a couple of hours.

After 30 minutes, pour in vinegar and odorless oil, mix thoroughly. Sterilize jars, fill with hot boiled mass. Quickly roll up the lids and put in a dark corner to cool.

You will lick your fingers with mayonnaise recipe

We offer to cook delicious caviar from beets for the winter, just lick your fingers! The appetizer has a pleasant and delicate taste due to the combination of mayonnaise and natural tomato paste.

Ingredients:

• tomato paste - 100 - 120 grams;
• beets - 2 kilograms;
• ground pepper - 1 pinch;
• mayonnaise - 100 - 120 grams;
• garlic - 3-4 cloves;
• vegetable oil - 50 milliliters;
• coarse salt - half a tablespoon;
• table vinegar - 1 full tablespoon;
• sugar - 50 grams.

Boil the beets in advance, grate the finished vegetable. Next, put the boiled mashed beets in a container. Salt, add pepper and add oil. We also add tomato paste with mayonnaise.

Keep the mass on fire for 2 hours, do not forget to stir. Pour table vinegar a couple of minutes before cooking.

Sterilize jars for blanks and lay out beetroot caviar with mayonnaise. Seal with sterile lids. Winter beetroot salad cool at room temperature, then store in the cellar.

How to cook beetroot caviar with prunes in a slow cooker

Availability kitchen appliances simplifies the cooking process and frees housewives from the need to wash dirty dishes. Cooking beet caviar in a slow cooker for the winter is easy, with a minimum of effort.

Ingredients:

• sugar - 2 teaspoons
• prunes - 1 cup pitted
• beets - 1 large vegetable
• onion - 2 heads
• tomato juice- 500 milliliters

Soak prunes in hot water for 20 minutes. Onions cut into half rings or cubes. Then cut into arbitrary shapes. Chop the peeled beets into strips, place in a special multicooker bowl with pieces of onion and prunes. Cook on the frying mode for 15 minutes.

After the specified time, set the extinguishing mode. At this time, pour in the tomato juice. Leave for 40 minutes. 10 minutes before the end, add sugar, mix. The recipe is vinegar-free, so a teaspoon of lemon juice is optionally added as a natural preservative.

Sterilize jars for caviar in advance. decompose finished mass, roll up the lids and leave for a day in a dark place.

Preparation of caviar in jars of beets with tomatoes and eggplants

Combination blue vegetables with a country root crop is not often found in the same bank. However, the union is quite successful, given that the eggplant sets off the taste of beets. Garlic, which is part of the dish, combines the components.

The recipe is new and one of the best among winter preparations.

Wash the eggplant and cut into cubes. Salt and set aside for 20 minutes to remove bitterness from vegetables. At this time, peel the carrots and beets and grate them. Chop the onion into small cubes.

Put the onion in the heated vegetable oil in a frying pan, fry. Then lay out the chopped beets and carrots. Twist the tomatoes through a meat grinder until puree.

Add eggplant slices to the vegetable mass, fry for 5 minutes. After putting chopped tomatoes with juice, simmer for 40 minutes. 10 minutes before readiness, add crushed garlic, mix.

Sterilize glass jars fragrant mixture. Seal with sterile lids. Beetroot caviar with tomatoes and eggplant is best stored in the cellar.

The phrase "cheap and cheerful" is the perfect way to describe this appetizer. And you can also eat it, especially without looking back at calories (if you don’t overdo it with vegetable oil, certainly). Although beetroot is an off-season vegetable, cook caviar from it better in summer when the fruits are juicy, sweet and bright. In general, a great option to profitably “attach” your own crop or a profitably purchased product on the market. At least smear on bread, at least eat with a spoon, at least season the meat - it will turn out equally tasty and satisfying. It is eaten very quickly, but such beet caviar is prepared quite simply for the winter. Recipes - lick your fingers, swallow your tongue and choke on saliva. Learn two elementary cooking options with consistently excellent results and cook an incomparable snack for the future.

Preparation of stewed caviar from beets for future use

delicate texture, spicy taste and pleasant aroma of spices. What else do you need to enjoy an impossibly simple meal? Preparing a snack is easy, and canning for future use is even easier!

Ingredients:

Exit: about 2 liters.

How to prepare delicious beetroot caviar with peppers and fresh tomatoes for the winter (recipe with photo):

To make the appetizer really tasty, use only fresh and high-quality vegetables. Do not buy fodder beets, take only table beets. It is distinguished by its small size (up to 10 cm in diameter) and intense coloration. The surface of the tubers should be even, without cracks and dents, and the core should be firm and juicy. No seals or voids! Before processing, store beets in cool place. If you bought it with tops, then it should be cut off. The leaves draw moisture out of the vegetable. Wash and clean the roots. Cut into small pieces. Raw, pass through a meat grinder. Use a wire rack with medium or large openings. You can also grind the components of the snack using a blender or food processor (in pulsation mode to form small pieces).
Add all the vegetable oil to the beetroot puree at once. You can cook on sunflower, olive, corn and other types. Stir. Send to a saucepan or pan with a thick bottom. Bring to a boil. Turn the fire down to minimum. Simmer on low heat for about half an hour. During this period, mix the mass 2-3 times to avoid burning the product. After this stage, the beets will remain slightly raw, but noticeably softened. You can also cook such caviar in a slow cooker in the appropriate mode (“Extinguishing”, “Multipovar”, etc.). It turns out very tasty - household members will lick their fingers and be sure to ask for supplements. The cooking time is set individually, depending on the model and power of the appliance. Simmer for approximately 20-30 minutes, and then evaluate the readiness of the beets.
Cut the tomatoes into slices. Remove the rest of the stem. Scroll through a meat grinder. On a note: To obtain a more delicate texture of the snack, it is recommended to first remove the skin from the tomatoes. To make it easier to separate the thin film from the pulp, blanch the tomatoes. On each fruit, make two cuts crosswise. Dip in boiling water. Soak the tomatoes in it for 5-7 minutes. Remove the skin.
Grind pepper with a meat grinder (blender) separately from other components. Before this, remove the seeds and tails from the pods. The rest - coarsely chop.
The beetroot will shrink in volume after being stewed. Some of the juice will boil away. Add tomato puree to it. Stir. Return to weak fire. Cook after boiling for another 30-40 minutes. Then put the pepper into the pot. Continue to simmer the caviar for 15-20 minutes.
Chop the garlic with a knife or push through a press. Hot pepper (remove the seeds if desired) also cut as finely as possible. Adjust the amount of spices up or down to taste. Put them in a snack. Cook another 5-7 minutes. Add salt and, if necessary, sugar. Granulated sugar will be needed if the beets and tomatoes are not sweet enough. Bring to a boil. Arrange the finished caviar in sterilized dry jars. Close with screw caps or roll up with a machine. Cool under a blanket. Store until winter dark room(possible at room temperature). To prepare such a snack for the future for a short time (up to 30-45 days), you can use jars with clip-on fasteners. Pour boiling water over them several times, dry. Spread the caviar. After cooling, hide on the bottom shelf of the refrigerator.
The caviar turns out to be juicy, moderately spicy, fragrant - well, it's very difficult not to lick all the fingers after eating.

Fried beet caviar for the winter with tomato paste

Roasted beets are especially fragrant and tasty. hot spices and sweet carrot fit wonderfully into this delicious picture. In hunting, you can eat a whole jar with a loaf of white fragrant bread. It's very hard not to get carried away!

Take:

Exit: about 4 liters of product.

Cooking order:

Wash and clean all vegetables. Grate carrots on a medium grater. Fry in a third of vegetable oil. Cook over medium heat for about 15 minutes. The carrot will become soft and brown slightly. Don't forget to stir. Squeeze out the finished frying with a spoon from excess fat (it must be left in a frying pan for frying other vegetables). Transfer to a saucepan or slow cooker for subsequent stewing.
Chop the onion into a small cube. If there is not enough oil left after the carrots, add more. Fry until translucent and light golden brown. Remove the browned onion from the skillet. Try to capture the minimum amount of fat so that it does not turn out too high in calories and oily. To make the onion fry faster, salt it in a pan.
Beets are fried longer than other ingredients. Do not use fodder root crops for cooking caviar and other dishes. They are inferior in taste characteristics canteens. In order not to be mistaken, buy small fruits with an intensely dark color. Grate the vegetable on a medium or coarse grater. Fry until half cooked, about 20 minutes. Note: If unused oil remains after frying, it is not necessary to add it additionally to the caviar.
Transfer the soft beetroot roast to a saucepan. Add tomato paste diluted in warm water. It can be replaced with fresh mashed tomatoes in the amount of 1 kg, homemade tomato juice. Stir. Pour in sugar and salt. Simmer over low heat for 40 minutes.
Add minced garlic and hot peppers. If you want a distinct spiciness, don't remove the seeds from the chili. Stir. Simmer the caviar for another 5-7 minutes, it should become completely soft. Taste and adjust to taste if necessary.
hot appetizer Arrange immediately in sterilized dried jars. Roll up or screw on the lids. Cool under insulating material (old blanket, outerwear). Lower the cooled caviar from the beets into the underground or transfer to the pantry for long storage before winter. If not the entire workpiece fits in the jars, consider yourself lucky. You can try it right away. But it turns out that it is very appetizing - you will choke on saliva and lick all your fingers. The appetizer is fragrant, not too spicy, just melts in your mouth. Spread on a piece of bread - that's a ready-made snack. It can be served as a seasoning for meat dishes.

Appetizing homemade preparations!

For many years in a row in the summer, when the beets are still young and not hardened, I cook wonderful preparation for the winter - caviar from beets. Juicy, moderately spicy beetroot caviar will perfectly diversify your diet in winter! Try my version of beetroot caviar and I think you will return to this recipe more than once.

Ingredients

To prepare caviar from beets for the winter, you will need:
beets - 2 kg;
carrots - 1 kg;
onion - 1 kg;
tomatoes - 0.8 kg;
hot pepper - 1 pod;
vinegar 9% - 80 ml;
salt - 1 tbsp. l. with a slide (salt to taste, you may need more salt);
sugar - 80 g (or 2-3 tablespoons with a slide);
vegetable oil - 250-300 ml;
garlic - 1 head;
spices ( Bay leaf, allspice, dill seeds) - to taste.

Cooking steps

Peel and grate fresh carrots and beets on a coarse grater. Tomatoes and pod hot pepper pass through a meat grinder. FROM onion remove the husk and chop finely. In a frying pan heated with vegetable oil, fry the carrots and onions over medium heat, stirring until transparent.

Add twisted tomatoes to the fried vegetables, let the mass boil and lay out the beets.

At the end, add the garlic passed through the press, pour in the vinegar and mix well.

Turn over the twisted cans of beet caviar and wrap them with a blanket until they cool completely. Of these products, I rolled up 6 jars of 0.5 liters of beet caviar for the winter. Such a blank can be stored without a cellar.