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

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

Beetroot caviar: best recipes

There are hundreds of variations of this vegetable snack. I will share a few that I have personally tried.

Spicy beet caviar with garlic and pepper

I’ll start with a recipe that’s new to me, which is intended to be prepared for future use. In general, beets have long held an honorable place among canned foods, since this vegetable is always in great demand in our family. It’s convenient that beet preparations can be eaten just like that and used for different dishes.

This winter I made caviar from beets called “Bordeaux”. 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 on bread, or added when preparing red borscht.

I also like this recipe because it’s dietary - the calorie content per 100 g is no more than 200 kcal!

Recipe Information

• Cuisine:Russian
• Type of dish: preparations, vegetable dishes
• Cooking method: stewing, preservation
• Servings: 1.5 l
• 50 min
• Nutritional value per 100 g:
  • Calorie content: 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 peel 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. Please note that if you use young garlic, you need to add less of it, as it is much hotter than old garlic.


Grind all the ingredients in a meat grinder.


Add salt to the mixture.


Pour in the oil.


After that add tomato paste.


Simmer the caviar over low heat for 40 minutes.


Then spoon it into jars and cover each with a lid.

Fried raw beet caviar

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

Ingredients:

• beets - 3 large root vegetables;
• onions – 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.

Preparation:

1. Peel the beets, onions and garlic.
2. Grate the root vegetable on a coarse or fine grater.
3. Finely chop the prepared onion and garlic.
4. Heat a frying pan with a thick bottom and pour it onto it vegetable oil.
5. Add the prepared beets and onions and fry over high heat for 5 minutes.
6. Add the bay leaf and cook the dish for another 10 minutes.
7. Before turning off the heat, remove the bay leaf and add the garlic and pepper.

We serve caviar hot or cold as an appetizer for meat, fish, or simply with boiled potatoes. If you spread it on bread and garnish with finely chopped herbs, 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 placed in pre-prepared sterilized jars and closed with sterilized lids. Next, you need to wrap it up and leave it like that for 12 hours. Store the preparation in the refrigerator.

Beetroot caviar through a meat grinder

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

Ingredients:

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

Preparation:

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

Serve as a cold or hot appetizer with meat, fish, or as an independent treat. This caviar is also good for making sandwiches.

Simmer in a slow cooker

Caviar prepared in this way has a delicate consistency and retains all the beneficial substances. Many people prefer this option and consider it better than others.

Components:

• beets – 3 pcs.
• onions – 2 pcs.
• carrots – 1 pc.
• salt - on the tip of the 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. Grate the beets and carrots on a coarse grater, chop the onion not very finely.
2. Heat the multicooker bowl with vegetable oil and set the “frying” mode.
3. Lay out the onions and carrots, fry for a few minutes, add beets, salt, pepper, add aromatic herbs and tomato paste. Mix all ingredients. Add lemon juice.
4. Close the multicooker and continue cooking in the “stew” mode for 30 minutes.
5. When serving, place beetroot caviar on a plate and garnish with sprigs of fresh herbs.
6. Serve with meat, fish, and any vegetable dishes.

If this is a preparation for future use, then 5 minutes before the end of stewing add 4 tbsp. vinegar. Then we put it in prepared jars, roll it up and store it in a cool place.

With horseradish and pickled cucumber

Caviar turns out to be especially tasty, with a clearly noticeable piquancy, if you add horseradish, as well as pickled cucumbers.

What we need:

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

Preparation:

1. Cook the unpeeled beets until soft for about an hour.
2. Cool, clean, grate on a fine grater.
3. Also finely chop the pickled cucumber. Add salt and horseradish.
4. Place on a flat plate.
5. Spread mayonnaise or sour cream evenly on top. You can make lattices out of mayonnaise for decoration by squeezing it out of the bag in a thin stream.

For this dish we select brightly colored burgundy root vegetables that have a sweet taste.

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

Beetroot and carrot snack for the winter

Adding carrots makes the taste of caviar sweeter and more delicate. I also like this recipe because you can use it with those root vegetables that are not suitable for storage - damaged, small.

Ingredients:

• beets – 3 pcs.
• onions – 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.

Preparation:

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

Beet caviar with zucchini

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

Products:

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

Cooking process:

1. Peel the beets and onions. If the zucchini is mature, then peel it too and remove the seeds.
2. We pass everything through a meat grinder.
3. Heat the frying pan, add vegetable oil.
4. Place the onion and zucchini in a frying pan and fry over high heat, stirring constantly, for 10 minutes.
5. Add beets and simmer closed lid for 20 minutes, stirring.
6. Dilute tomato paste with hot water, add to vegetables, mix.
7. Continue simmering for another 10 minutes. Add vinegar.
8. Place in jars and cover with lids.
9. Sterilize for 15 minutes and seal.

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

How to use blanks

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

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

There are several specific general principles and secrets of cooking beet 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 have the most tender taste and contain more vitamins.
• To prepare caviar, raw, boiled and baked medium-sized root vegetables are used.
• Beets are suitable for any method of heat treatment - stewing, boiling, frying. It is usually not used raw, as it has coarse fibers and a peculiar taste.
• Adjusting the taste of beetroot dishes is not difficult. If you want something spicy, then an excellent addition would be garlic, ground black pepper, ginger, pickled cucumber, red Bell pepper, mayonnaise. If you are cooking dietary dish, then it would be appropriate to add an apple, carrots, sour cream.
• It is better to add garlic to the dish 3 minutes before the end of cooking. Then it will not lose its aroma and pungency. If desired, it can be included in any of the beet caviar recipes.
• Add the bay leaf 10 minutes before the end of cooking and then remove. With this method, it will give the beet caviar its aroma and will not give unnecessary bitterness.
• Any vegetable caviar involves chopping, including beets - the root vegetables are grated and blended. This method is used for boiled or baked vegetables. Raw beets You can pass it through a meat grinder - then the consistency of the workpiece will be grainy.
• Additives give this dish a varied taste. Beets go well with apples, lemons, pickled cucumbers, horseradish, carrots, zucchini, mushrooms.
• Beetroot caviar should not be served immediately - it should stand for 10 minutes, this way the dish will be saturated with the aromas of spices and will be tastier.

Use our health tips!

Hello dear readers. Today we will talk about a very tasty dish, it is simple and healthy for us, without possessing the art of cooking, you will cook beets in just an hour.

Beetroot caviar fried with onions and carrots, seasoned with tomato paste does not require any special introduction. Many chefs are very familiar with the appetizer and, without my help, do an excellent job preparing a simple recipe for beet caviar.

But I still found it necessary to tell from the pages of the blog, even if it’s well-known, but no less in a tasty way processing beets for caviar.

Well, of course! Nothing without me. After all, you need to put in your five cents. Perhaps the little thing I suggested will help add charm to a beet dish.

Fried beet caviar is a universal appetizer

Beet caviar is a fairly universal treat. Beets fried and then stewed in this way can also be used not only as an independent dish. It makes an excellent dressing for borscht.

But before using beet caviar as a dressing for the first dish, I recommend adding a little to it during the frying process table vinegar and a teaspoon of sugar. Beetroot caviar prepared this way will give your borscht that unique sweet and sour taste.

Beet caviar toast

Another original solution would be toast made from crackers with fried beet caviar spread on them. And if you also add pieces of prunes and garlic through a press to the appetizer. Place thin slices of cheese and a few pine nuts on top. Then the heart of even the most picky culinary troll will melt before such a treat and he will shower you with compliments.

Thank you, beet lord! I haven't eaten anything tastier. All the colors of life without caviar have faded. So teach me how to cook it for me.

Beetroot and carrot caviar recipe

• 2-3 medium-sized beets;
• One carrot;
• One onion;
• Half a glass of vegetable oil;
• Half a glass of tomato paste;
• Salt, water.

So, friends, write it down. In principle, why write down a recipe with a photo of stewed beets. Worth once your address Email and hundreds of delicious culinary recipes at your complete disposal. Moreover, their number is steadily growing every day. Okay, enough self-promotion. More conversations around a trivial matter.

1. Grate the carrots on a coarse grater and finely chop the onion.

2. I peel and grate raw beets.

3. Fry onions and carrots in vegetable oil until gold appears on the vegetables.

4. I add beets to the vegetables. I fry it lightly, cover with a lid and begin to simmer the caviar.

5. Pour a third of the water into the tomato paste and mix. Ten minutes before the end of cooking, I combine tomato paste diluted in water with beet caviar, add salt and cover with a lid.

So the beetroot appetizer is ready, with super old caviar! Why do I love culinary art? For the fact that you immediately receive a fee.

Delicious beet caviar is excellent and economical cold appetizer for every day, goes well with black bread.

Beetroot caviar is not put on the table as often as we would like, because it takes quite a long time to cook.

Let's find out the most popular homemade recipes for making beet caviar, which are made from baked or boiled beets, in a frying pan or in a slow cooker.

You can make caviar from beets more than once; it is perfectly stored in the refrigerator for at least 3-4 days.

Beet caviar

Homemade beet caviar

• 2 small beets
• 3 onions and carrots
• 1-2 cloves of garlic
• 4-5 tbsp. tablespoons vegetable oil
• 0.5 tsp salt
• pepper to taste
• dill greens

1. Boil the beets until half cooked (20 minutes), peel and grate into a coarse grater.

2. Peel and grate the carrots.

3. Finely chop the peeled onion.

4. Fry the onion in oil over medium heat, stirring until translucent.

5. Chop the garlic.

6. Chop half a bunch of dill.

7. Pour oil into a deep frying pan, heat it and fry the carrots over medium heat for 5-7 minutes.

8. Add beets and simmer vegetables for 40 minutes, stirring frequently.

9. Salt and pepper to taste, add fried onions and garlic, stir beet caviar and add herbs.

Cooking beetroot caviar with onions

• 4 medium peeled boiled beets
• 2-3 onions
• 50 ml vegetable oil
• 30 g tomato paste
• salt - to taste
• parsley

1. Cut the onion into small cubes, grate the beets on a coarse grater.

2. B large frying pan Heat the oil over medium heat and fry the onion until golden brown.

3. Add beets, stir-fry for about 5 minutes.

4. Add the tomato paste, stir, cover and cook the beetroot caviar for about 10 minutes.

5. Salt, pepper and let cool. Finely chopped parsley is added to the finished caviar.

Beetroot caviar in a slow cooker

• 400-500 g raw beets
• 1 carrot
• 2 onions
• 2 tbsp. spoons of tomato paste
• 2 cloves garlic
• 100 ml water
• 2 teaspoons sugar
• 0.5 tsp black pepper
• vegetable oil
• salt - to taste

1. Peel the beets, rinse with water, and grate on a coarse grater.

2. Pour vegetable oil into the multicooker bowl, add chopped onion and finely grated carrots.

3. Cook on the “Fry” mode for 10 minutes, stirring occasionally.

4. Add beets and fry for another 10 minutes, stirring occasionally.

5. Salt, pepper, add sugar and tomato paste.

6. Add water, stir and set the “Extinguishing” mode for 50 minutes. In this case, the beets will need to be stirred several times.

7. 10 minutes before the end of cooking beet caviar, add finely chopped garlic.

Recipe for beet caviar with carrots

• beets - 1 kg
• carrots - 200 g
• onion - 150 g
• vegetable oil - 4-5 tbsp. spoons
• garlic - 1 head
• salt - 1 teaspoon
• ground black pepper - 0.25 teaspoons

1. Wash the beets, pour cold water and bring to a boil, cook for 30 minutes over low heat. Cool, peel and grate on a coarse grater.

2. Peel and grate the carrots.

3. Heat 2 tbsp. spoons of oil in a frying pan, fry the carrots in it over medium heat, stirring, for 2-3 minutes.

4. Add beets and simmer, stirring, over low heat for 40 minutes.

5. In another frying pan, fry the chopped onions in the remaining oil.

6. Peel the garlic and chop finely.

7. Mix everything, add salt and pepper and let cool.

How to cook beet caviar in the oven

• beets - 500 g
• carrots - 200 g
• onion - 100 g
• tomato paste - 100 g
• vegetable oil
• salt, pepper to taste

1. Peel beets, carrots, onions and cut into cubes, pass raw through a meat grinder.

2. Place in a greased baking dish and simmer in the oven for 1.5-2 hours at 150 degrees.

3. Place in a frying pan, add vegetable oil, salt and pepper to taste, stir and fry over low heat for 30-40 minutes, stirring.

4. Add tomato paste and simmer for another 10-15 minutes.

Beetroot caviar with pickles

• 1 kg beets
• 300 g each of carrots, onions and cucumbers
• 4 cloves garlic
• 2 tbsp. spoons of tomato paste
• 0.5 tsp. salt
• 2 pinches of black pepper
• 2 bay leaves
• 2 tbsp. l. vegetable oil

1. Fry onions and carrots in vegetable oil.

2. Add grated beets and pickles, simmer for 30-35 minutes.

3. Add tomato paste, salt, pepper, bay leaf. Evaporate excess liquid, if it exists.

4. Simmer for another 5 minutes, add chopped garlic and remove from heat.

Boiled beet caviar

• 3 medium beets
• 2 onions
• 2 carrots
• salt, sugar and lemon juice to taste
• vegetable oil

1. Boil carrots and beets until tender, grate both vegetables on a fine grater.

2. Peel and cut the onion into cubes, fry in oil until translucent, using a thick-bottomed cauldron or deep frying pan.

3. Add carrots and fry for another 5 minutes, stirring.

4. Add beets, salt, sugar and a little lemon juice or vinegar. Simmer the caviar for 30 minutes over low heat.

Flipping through a notebook with grandmother's recipes, you can find many strange recipes for dishes, as it seems today, but among them there are also really interesting and worthy of attention recipes. For example, . It can be prepared at any time as a snack for meat or poultry.

If you want, this caviar can just be a salad, then just put it out of the saucepan into a beautiful bowl, sprinkle with chopped herbs and crushed nuts.

And if you have some caviar left after lunch, then cook it for dinner tasty dish. Take the fish fillet, place it on greased foil olive oil. Then place beetroot caviar on the fish and carefully wrap the foil in the shape of an envelope. Bake the fish for 25 minutes in the oven at 185 degrees.

In the recipe, tomato paste is added to the sautéed vegetables, which is quite understandable, because previously there was no alternative to it. Therefore, you can add ketchup, pasta or homemade tomato sauce to your taste.



Ingredients:

- beetroot - 2-3 pcs.,
- carrot root - 1 piece,
- large turnip onion - 1 piece,
- fresh garlic - 3-5 cloves,
- hot ground chili pepper – 1 pinch,
- tomato paste - 2 tbsp. l,
- vegetable oil,
- herbs, spices, salt.




Boil the beet root in water. Cool, peel and grind in a food processor.
We also peel and chop fresh carrots.
Finely chop the onion.
In a frying pan heated with oil, first fry the onions.

Then add carrots and simmer over low heat.

After 8-10 minutes, add beets to the vegetables.

Simmer the caviar for about 30 minutes with the lid closed.
We pass fresh garlic through a press and add it to the beet caviar, also salt it and season it with herbs at your discretion. Add tomato paste.

We serve the donkey to the table.

We also recommend trying

Beetroot caviar for the winter is a simple and very economical preservation; its ingredients cost mere pennies during the season. In addition, it is multifunctional - a snack prepared according to most popular recipes, you can use it as a borscht dressing, add it to stews and stewed vegetables. Boiled, baked or pickled beets do not lose their bright color, it is perfect for decorating salads.

Try to compare the recipes I have collected - I am sure that at least one of them will become your favorite. From the “auxiliary equipment” we will need a grater and a meat grinder, as well as a regular kitchenware- frying pans, pots. Don’t forget to treat the jars and lids in advance - sterilize the former with steam or in the oven, wash the latter with soap and boil.

A simple recipe for beet caviar for the winter

You can bring the beets to the desired readiness different ways. For such a simple recipe, I recommend boiling it. We will need the following products:

• beets – 1.2 kg;
• vegetable oil – 15 ml;
• sugar – 1.5 tsp;
• salt – 1.5 tsp;
• garlic – 1 small head;
• vinegar essence - ½ tsp each. for a half-liter jar.

Yield: 1 liter of caviar (two jars for rolling).

Preparation:

Wash the beets first. Without cutting (so that the root vegetable does not turn white), put it in a saucepan to cook. The process will take about an hour (if the vegetables are small, about forty minutes from boiling).

It will take another hour to cool down. After this, peel the beets, remove the “tails and spouts” and grate the root vegetables on a coarse grater.

Pour vegetable oil into a deep frying pan or large saucepan and place the semi-finished beetroot product there. Add salt, sugar and simmer until the juice has completely evaporated.

Lastly, add garlic, crushed using a special press, into the beetroot mixture. Simmer for about five more minutes.

Place boiling caviar in sterile jars. Add half a spoon of undiluted essence to each vessel. Roll up the canned food and wrap it for a day.

Fried beet caviar

Ingredients:

• boiled beets – 3 pcs.;
• onions - 2 medium heads;
• garlic cloves – 5-6 pcs.;
• carrots – 1 pc.;
• vegetable oil – 2-3 tbsp. l.;
• a mixture of aromatic herbs and salt (Provencal herbs are quite suitable) - to taste;
• hot chili pepper - small pod;
• sour tomato paste – 2 tbsp. l. with a slide;
• vinegar essence – ½ tsp.

Yield: two jars with a volume of 400-500 ml.

Preparation:

Peel the boiled root vegetables and coarsely grate them.

Separately, use a grater to chop the raw carrots.

Finely chop the onion and chili pepper (be sure to remove small seeds - they give extra bitterness).

Pour oil into a deep frying pan, add onion and fry until bright golden brown. Add the chili and carrots to the onion frying (it will take a few more minutes for them to brown too).

Lastly, add the grated beets, sprinkle with a mixture of herbs, salt, and squeeze the garlic directly into the pan. There is also tomato paste. Stir all the ingredients vigorously and continue cooking over medium heat so that the mixture is fried and not stewed.

When the excess moisture has evaporated (after 10-15 minutes), place the caviar in jars, pressing down with a spoon so that there are no voids. Drop a little vinegar essence into each jar (½ tsp is enough). Place the filled container in a water bath to sterilize (10 minutes is enough). Roll up the vessels with boiled lids and put them in a basement or niche.

Spicy beet caviar with garlic and pepper

Beets “love” spiciness; they make very spicy snacks, if you don’t skimp on pepper and garlic. If these spices are stewed well, the jars can be rolled up and hidden under the bed. Do you like the taste of fresh garlic? The workpiece will have to be kept in the refrigerator.

So, we will need:

• beets - 4-5 large root vegetables;
• refined oil (odorless) – 3-4 tbsp. l.;
• ground pepper (black and red hot) - to taste;
• table vinegar – 50 ml;
• garlic – 1 large head.

Yield (depending on the size of the beets) – 1.2-1.5 liters of snacks.

Preparation:

Grind the peeled and washed beets - there is no need to pre-boil the vegetable.

Pour oil into a frying pan, heat well and add ground pepper. I usually take black at the tip of a knife, and red - up to a teaspoon (it all depends on its heat and your tastes). Heat the pepper in oil for 1-2 minutes - this way the bitterness will go away, but the aroma and spicy pungency will remain.

Sprinkle the beets on top of the oil-pepper consistency, stir and fry for ten minutes.

Pour all the vinegar into the pan, reduce the heat and simmer until the liquid has evaporated (up to half an hour). At the same time, the beets acquire a bright, attractive shine.

Squeeze the garlic into the caviar, stir and reduce the heat - simmer for two minutes under the lid. Remove the preserves from the stove and immediately roll them into jars (preferably small ones, 150-200 ml each).

Beetroot and zucchini appetizer “Country”

Such preservation is often prepared by summer residents for the winter - both the “beetroot” itself and the zucchini produce a bountiful harvest during the season, so they need to be processed somehow. In the list of recipes, the dish is listed as a “country-style appetizer.”

Ingredients:

• beets – 2 kg;
• zucchini – 1 kg;
• onion – 1 kg;
• granulated sugar – 200 ml (one glass);
• vinegar 9% – 4 tbsp. l.;
• salt (preferably coarse, without additives) – 2 tbsp. l. "with the mountain";
• vegetable oil – 100 ml (half a glass);
• pepper and spices - to taste.

Yield: 2.3-2.5 liters of caviar.

Preparation:

Use a meat grinder - pass through it the previously cleaned and washed zucchini pulp (without seeds and fibrous interior) and beets cut into slices.

Pour oil into a deep pan (preferably with a non-stick coating), add vegetables and add half a glass of water. During the stewing process, our ingredients will also release juice, but at the very beginning of cooking they can burn, so a little extra liquid will not hurt. Place the saucepan on the fire.

After the dish boils, add sugar, sprinkle with salt, and pepper to taste. Reduce heat, cover with a lid and simmer for half an hour, stirring occasionally.

Pour vinegar into the caviar, let it simmer for a couple more minutes, then roll the boiling product into jars. This snack does not require additional sterilization and can be stored in any cool place.

Beet caviar with semolina for the winter

Despite the addition of such an unusual product for preservation (semolina), caviar is stored perfectly. It also turns out to be more satisfying - quite an independent dish for a light dinner.

Ingredients:

• red beets – 1 kg;
• onion – 1 kg;
• ripe tomatoes – 3 kg;
• sweet carrots – 2 kg;
• semolina – 200 ml (one glass);
• vegetable oil – 400 ml (two glasses);
• salt – 3-4 tbsp. l.
• sugar – 3-4 tbsp. l.;
• ground black (or red – optional) pepper – 1-2 tsp;
• vinegar essence – 3 tsp.

The approximate yield is 5-5.5 liters.

Preparation:

The process is very simple. Grind all vegetables (including onions) using a meat grinder.

Place beets, onions, tomatoes and carrots in a saucepan. Add butter, sugar and other spices there and cook the future caviar for two hours.

After this, slowly, in small quantities, pour the semolina into the cooked dish. In this process, the cereal should be stirred well to avoid lumps. Cook for another twenty minutes.

Add vinegar to the pan, add crushed garlic - keep the saucepan on the stove for another 10 minutes. That's it, our “red caviar” is ready! Can be placed in jars and sealed. Sterilization is not required, the main thing is to thoroughly treat glass containers and lids before sealing.

Beet caviar with apples and bell peppers

Ingredients:

• beets – 1 kg;
• tomatoes – 1 kg;
• sour apples (green) – 1 kg;
• onions – 1 kg;
• bell pepper – 1 kg;
• carrots – 1 kg;
• spices to taste (salt, ground pepper);
• chili – 1 pod;
• garlic – 200-300 g;
• vegetable oil – 200 ml (one faceted glass);
• lemon – 1 pc. (or 50-60 ml of citric acid solution).

Yield: 4-4.5 liters of canned food.

Preparation:

There are a lot of ingredients in this dish, so we will need a large pan. Place it on the fire, pour out the oil and start adding the ingredients for the future game in the following order.

1. Onion, cut into half rings (simmer until golden).
2. Tomatoes twisted in a meat grinder.
3. Grated beets, apples (without cores) and carrots.
4. Peeled and diced sweet peppers.
5. Finely chopped chili pod (alternatively, it can be minced with tomatoes).

Simmer everything, covered with a lid, for about an hour. Then squeeze out the garlic, pour in freshly squeezed lemon juice and “steam” the caviar until cooked – about 5-10 minutes.

Place the boiling snack in glass containers, roll it up, insulate it with a blanket, and after a day, store it in a niche.

Beetroot caviar with green tomatoes and sweet peppers

This appetizer is good to make at the very end of the season. The warm days are over, but unripe tomatoes remain in the beds - you shouldn’t throw them away, this is an excellent ingredient for original blank for the winter!

Ingredients:

• dark beets – 1 kg;
• green tomatoes – ½ kg;
• bell pepper of any color – ½ kg;
• onions – ½ kg;
• spices (salt and sugar) - to your taste;
• peppercorns – 10 pcs.;
• vegetable oil – 250 ml.

These vegetables make 1.5 liters of canned food.

Preparation:

Divide the green tomatoes into halves and finely chop. Peel the onion and cut into quarters of rings. Remove the “entrails” from the pepper and use a knife to turn it into strips.

Peel and chop the beets - the easiest way is to use a grater.

Fry the onion in oil. Then add to it all the other vegetable components of the future caviar, peppercorns and spices. Simmer for 45 minutes.

Since vinegar is superfluous here (green tomatoes already give a sour taste), the finished caviar will need to be sterilized before rolling. Try doing this in the oven. Preheat the oven and line a baking sheet with a towel or rag. Place caviar in jars and cover with lids. Place the filled vessels on a rag and put them in the oven for 20 minutes, and then quickly roll them up (the main thing is not to lift the lids after sterilization so that air does not get inside again).

Caviar from beets and carrots for the winter through a meat grinder

This combined appetizer is a healthy preserve that can be added to prepared dishes in the winter. But it’s also great as an independent preparation - you can spread the vegetable mixture on a slice of fragrant fresh bread, serve with pasta, potatoes or rye bread.

Ingredients (per jar):

The yield when using this amount of ingredients is 400 ml of product.

Cooking method:

Wash the carrots and beets well with a vegetable brush, peel them and rinse thoroughly again with running water.

Cut the root vegetables into pieces of any shape.

Next, the vegetables need to be chopped. A food processor, blender or meat grinder is suitable for this purpose - we will use it in this recipe.

Pass the vegetables through a meat grinder with a large grid.

Place the crushed mass in a glass or enamel container. It is not advisable to use metal utensils to avoid oxidation. Place over medium heat until boiling. Do not add water - the vegetables have already given enough juice.

Then reduce the heat and simmer our semi-finished product under the lid for 1 hour. To prevent root vegetables from burning, place a very convenient kitchen device under the pan (or basin, if you are using one) - a gas divider.

Herring is “under a fur coat”, but the need to boil and grate beets every time, dirtying a bunch of dishes, is quite tiring. With the help of summer preparations, I get out of the situation very simply: I open a jar of preserved food, put a layer of beetroot snack on top of the layers of onions and potatoes, and pour mayonnaise on it. Due to the spices stewed with vegetables, it turns out even tastier than the traditional version.

Another interesting salad, which I advise you to try - beets with prunes. For a half-liter jar of the simplest canned caviar, take a handful of dry, seedless berries, steam in boiling water, and finely chop into strips. Crush the kernels of two walnuts into dust. Press two fresh cloves of garlic through a press. Mix all the ingredients, season with sour cream, and garnish with lace parsley on top. Bon appetit!