Perhaps the easiest harvesting of beetroot caviar for the winter. And with this beetroot, you can make salads, eat as a snack and even add to borsch or beetroot soup.

First courses come out right!

I would like to remind you that beets are the most useful vegetable. Using it regularly, you will not know digestion problems, especially with the intestines. Beetroot caviar helps lower cholesterol, it purifies the blood, rejuvenates the body. If you have a slow cooker, with it you will prepare an excellent snack in 40 minutes.

What is needed:

Dark beets - 1 kg;
  carrots - 400 g;
  garlic - 4 cloves;
  sunflower oil (preferably unrefined) - 300 ml;
  onions. - 300 g;
  vinegar 70% - 1.25 tsp;
  tomato paste or twisted fresh tomatoes - 0.5 stack;
  sugar and salt - to your taste.

How to cook beetroot caviar for the winter

1. Wash the beets and boil them in the peel, but not until soft, but so that it remains firm, crispy. Then peel and grate it coarsely, you can also use a Korean grater or crank it through a meat grinder  . Also, beets can be baked until incomplete, wrapping each vegetable in foil.

2. Crush the onion into cubes, rub the carrots too - but smaller than beets. Squeeze the garlic.

3. Set the slow cooker in the "Frying" mode, pour oil (about a third), heat up. Send onions there and cook for about five minutes.

4. Put the grated carrots, cook in the same mode for another 5 minutes, and then add the rest of the oil.

5. Transfer beets, twisted tomatoes or tomato paste to vegetables, stir. Add vinegar.

6. Switch the device to the "Extinguishing" mode and cook for half an hour. Season and put garlic a couple of minutes before stopping.

7. When the beetroot caviar is ready, immediately put in sterile jars, cork, wrap up warmer. Put into storage after complete cooling of the workpiece.

Bon Appetit!

Among the many homemade vegetable preparations, especially bright in taste and appearance, a beetroot appetizer in the form of caviar is possible. It is about her that we will talk today and tell you how to cook such a treat on your own for the winter.

How to cook red beet caviar for the winter - recipe with garlic

Ingredients:

• red beets - 1.9 kg;
• tomatoes - 2.9 kg;
• large garlic heads - 3 pcs.;
• sweet bell pepper - 850 g;
• hot pepper pods - 2-3 pcs.;
• non-iodized rock salt - 50 g or to taste;
• granulated sugar - 15 g.

Cooking

For the preparation of caviar, we select beets of vinaigrette varieties with a saturated color, clean the root crops and pass through a meat grinder (you can grind in a blender). We place the chopped beetroot mass in a saucepan or a cauldron, add sunflower oil without aroma and put on a plate burner on moderate heat. Let the contents of the dish boil and allow for half an hour with occasional stirring.

At this time, washed tomatoes, as well as Bulgarian and hot peppers peeled from the stalks and seeds, are ground in the same manner as beets and determined in separate bowls.

We also grind peeled garlic tines. They can simply be squeezed out through a press, grated through a grater, or you can also use a meat grinder or a blender.

After thirty minutes of cooking, add twisted tomatoes to the bowl and cook the workpiece for another forty minutes. Over time, lay the bell pepper and continue cooking for another twenty minutes. At the final stage, we throw the garlic mass and hot pepper, add salt to the appetizer, add sugar, let it boil for ten minutes and immediately pack it in sterile and dry glass jars. After corking vessels, it is necessary to place them for natural self-sterilization under the "coat" until completely cooled.

To get more spicy caviar from beets for the winter, the number of pods of hot pepper must be doubled. For the dietary option of harvesting, you can not put it at all, and also replace the garlic with onions.

Boiled beetroot caviar for the winter - recipe with onions

Ingredients:

• red beets - 4 kg;
• onions - 2 kg;
• non-iodized rock salt - 60 g or to taste;
• refined sunflower oil - 240 ml;
• allspice peas - 4-5 pcs.;
• bay leaves (optional) - 2 pcs.;
• vinegar (9%) - 190 ml.

Cooking

This option for the preparation of caviar from beets is radically different from the previous one both in technology and in taste of the finished workpiece. Beetroot this time we will pre-cook until fully cooked. To do this, wash the root vegetables of vinaigrette varieties thoroughly and fill them with water in a suitable container. Cook the vegetable after boiling from forty minutes to one and a half hours (until soft). Beets can also be cooked in foil or in the sleeve in the oven, so it will turn out even tastier, and will also preserve color and valuable properties.

While the beets are cooked, peel and dice the onions as small as possible. By readiness and after cooling, root crops are cleaned and ground on a medium or fine grater. You can simply use a blender or a combine to chop the vegetable.

Put the prepared onions in a pan with warmed butter and fry a little. Now add the beetroot mass, add the ingredients, throw the peppercorns and bay leaves at will and simmer with frequent stirring for twenty minutes.

Tasty and juicy beetroot caviar for the winter

Add vinegar to the end, warm up the workpiece for another minute and immediately pack it in dry, sterile vessels. After corking, we place containers under the “coat” for natural self-sterilization.

Beetroot caviar in a slow cooker

Beetroot caviar, like a grandmother's, in a slow cooker

It so happened that the taste of beetroot caviar is inextricably linked with the feeling of summer. The fact is that this delicacy was fed by my grandmother, whom I visited during the summer holidays. And she cooked this very ordinary beet, or, as it was called in my small homeland, beetroot so delicious that it turned out to be a real delicacy. Someone would offer me boiled beets as a source of many healthy vitamins for lunch - I would not even look at it. But it was impossible to drag me away from beetroot caviar. It was especially nice to have a sandwich or two, generously spread with sweetish and slightly spicy caviar, during the summer rain, when all the games in the grandmother’s garden stopped, and you could sit on the veranda, watch the rain pour over the beds and slowly drink fragrant tea with lemon balm ... Grandmother roasted beet yummy in a huge cast-iron frying pan. And I use a slow cooker. But still, the memories of the summer are the best. I offer you a sample recipe for beetroot caviar in a slow cooker. Maybe she will remind you of something good.

I used my grandmother’s recipe and deviated from it only in small details. I took the following products:

• Beets - 2 pcs. (at the exit I got a half-liter jar of caviar),
• Onion - 1pc.,
• Garlic - 4-5 cloves,
• Tomato juice - 100 g (you can replace it with tomato paste or fresh tomato),
• Olive oil for frying - 10 g,
• Sugar - 10 g
• Dill - to taste.

If you want, you can diversify the dish with a choice of raisins, prunes or crushed walnuts. All this coexists perfectly with beets and garlic and will give caviar a special piquancy.

There is another option: add about the same as beets, the volume of carrots. It will be, however, already carrot-beetroot caviar.

The method of preparation of beetroot caviar in a slow cooker

To beetroot caviar was a success, first you need to cook beetroot. I poured root vegetables with cold water and set them to cook for 40 minutes. At first I wanted to cook steamed vegetables, but I realized that I had not guessed with the size of the beets, which did not fit in a low basket for a double boiler. However, it can be welded in any way or baked, if it is more convenient. When the beets boiled, I put it aside - to cool off.

And meanwhile, she chopped smaller onions and garlic.

I poured oil into the bowl of the multicooker and put the onion and garlic in it to fry until golden brown. After 5 minutes, I added tomato juice to the vegetables in the slow cooker and left it all stewed for a while.

Now they had to launch the main ingredient - beets. If I had a blender, the cooking would end easily and naturally. But something I still did not intend to acquire this miracle of technology, despite the fact that there were already more than enough reasons. Well, since the blender is not available to me right now, the good old grater comes to the rescue. It was on a grater, by the way, that my grandmother rubbed beets for caviar when I was little. How she had the patience - I absolutely do not understand. While I rubbed on a fine grater (you must use a fine grater, if you rub on a large one - it will be completely wrong) two juicy root crops, I managed to recall a bunch of everything that seems so funny from a height of many years. For example, the way grandfather grumbled at his grandmother: “that you are all in the kitchen and the housework, you better go and relax ...”, and my grandmother explained that she wanted to pamper her granddaughters and then go to rest ... Or the way my grandmother and my sister taught to play football and was noisy when she managed to score a ball into our goal ...

However, I talk too much - this beetroot caviar affects me so. Grated or in any other way chopped beets should be put in a slow cooker, sprinkled with sugar, dill and what else you want to add to the caviar. Sugar is needed for ... to be honest, I don’t know why. My grandmother just sprinkled sugar on the beets, and I did not dare to move away from this rule. If you are planning to pour raisins, then hold it in front of it a little in boiling water - it will turn out delicious. Then the slow cooker stews a flavored snack for 40 minutes.

Beetroot caviar can be served hot, but you can wait until it cools. My grandmother rolled up still hot "beetroot" (as she called caviar) in sterilized cans, then they stood "upside down" all day, after which they were placed on the shelf of the refrigerator. The cold beetroot from the refrigerator was just as delicious.

Beetroot caviar through a meat grinder for the winter

The main rule of eating it is spreading on fresh “gray” bread and sprinkling with herbs. In this case, pleasant memories are provided to you. 🙂

Cooking time - about 2 hours (of which 40 minutes, the beets are cooked by themselves and another 40 minutes the caviar is also stewed)

Beetroot caviar in a multicooker

Beetroot caviar is a lean, dietary and very healthy dish. It is important to choose the right beets, this healing root crop should not be very large, have a maroon pulp without any white blotches. Young leaves of beetroot can also be eaten, for example, for Botvinnik (borsch with beet tops). Beetroot is a real doctor in our body - it stabilizes the metabolism, lowers cholesterol, and helps to eliminate toxins from the body. Such vegetable caviar can be prepared at any time of the year, and in winter it is simply necessary for the body. I try to cook this healthy vegetable more often. Well, beetroot caviar, cooked in a slow cooker, turns out to be especially tasty and tender.

Ingredients:

• beets - 2-3 pcs
• carrots - 1-2 pcs
• onions - 2-3 pcs
• tomato paste - 1 tablespoon
• vegetable oil.
• salt, spices to taste.
• fresh dill and garlic - optional.

How to cook beetroot caviar in a slow cooker:

Prepare all vegetables, wash and peel them.

To heat a bowl of multicookers with vegetable oil on the mode of "frying" or "baking". Finely chop the onion, put into the heated bowl of the multicooker and fry until transparent.

Grate the carrots on a medium grater, add to the onion, mix and continue cooking.

Grate beets on a coarse or medium grater, add to onions with carrots. Mix.

Then salt the dish, add spices (black pepper, Provencal herbs, fresh dill, garlic) and tomato paste. If you find the beets not sweet enough, you can add a little sugar to the caviar to taste. Mix.

Beetroot caviar is ideal for sandwiches, in hot form it can be a side dish, and in cold - an appetizer. I advise you to try this recipe for all lovers of beetroot dishes.

Bon Appetit!!!

Slow cooker Polaris PMC 0510AD. Power 700 watts.

Other recipes from the site:

Beetroot caviar in a slow cooker

Posted by Nina Minina | in the category Recipes tasty and inexpensive, Recipes for a slow cooker, Recipes from vegetables in a slow cooker 05/08/2015

Total cooking time - 1 hour 10 minutes Active cooking time - 1 hour 0 minute Cost - very economical Calorie content per 100 gr - 89 kcal Servings per serving - 3 servings

How to cook beetroot caviar in a slow cooker

Ingredients:

Beets - 1 pc. Carrots - 1 pc. Onions - 1 pc. Tomato juice - 1 tbsp. (200 ml) Vegetable oil - 2 tbsp. for frying Spices - to taste Salt - to taste

Cooking:

Beets and carrots for caviar can be raw or already prepared, i.e. pre-cooked or baked. The cooking is similar, but will differ only in the time of extinguishing in a slow cooker. By the way, if you decide to cook from cooked vegetables, it is best to cook them in a slow cooker in the automatic “steam” mode. Then you need to cool the beets and carrots, peel, grate and stew together with fried onions and tomato ingredient in a multicooker bowl for a few minutes.

Another option is the preparation of caviar from raw beets and carrots, and it will be shown in step-by-step photographs.

All vegetables must be peeled. Chop the onion into a small cube. Grate beets and carrots in a medium grater or chop them using kitchen equipment (in a food processor or in a blender bowl). Set the “extinguishing” automatic mode in the multicooker, the time of which depends on the model, but on average one hour is enough for vegetables, and you are guided by this time.

If the multicooker has such a function as a "multi-cooker", then use it. Set 105-110 degrees and a time of 30 minutes.

Pour the vegetable oil into the bowl of the multicooker and put the onion in it. Let the onion heat with the butter, then fry it with stirring for a couple of minutes and add the carrots. Lightly salt. The first minutes of stewing take place at high temperatures, it is almost frying, so the ingredients for the caviar need to be mixed.

Five minutes after the carrots, add the grated beets. Next you need to pour tomato juice and mix. In addition to tomato juice, you can take tomato sauce or tomato paste mixed with water.

As spices, the most popular options for beetroot caviar are garlic and fresh herbs. Grind the garlic through a press or on a fine grater, and chop the fresh herbs (dill, parsley) finely. You can experiment with ready-made mixtures of dry spices and herbs: Provencal or Italian herbs, Caucasian herbs, curry, masala for vegetables, or pick up something to your taste.

The readiness of caviar from beets and carrots is easy to check, vegetables should be soft, and almost all the liquid should boil. Add salt to taste, mix with spices, let it brew for five minutes. Serve hot or cold.

  Would you like these recipes? Vegetable caviar Aivar with focaccia

Beetroot caviar recipes for the winter in a slow cooker

Beetroot appetizer is an ideal option not only for lovers of vegetables, but also for those who follow their figure or observe fasting.

Beetroot caviar in a slow cooker for winter is very simple to prepare, this unit is a real lifesaver for busy housewives.

Beets - a very useful vegetable, it is a valuable source of folic acid and improves metabolism, removing toxins from the body.

Try to cook beetroot caviar in a slow cooker, according to the proposed delicious recipes for homemade beetroots.

Preservation of beetroot caviar in a multicooker

Ingredients:

• 1.5 kg beets
• 150 g tomato paste
• 2 onions
• 2 tbsp 6% vinegar
• salt, sugar, pepper - to taste
• vegetable oil

How to roll caviar from beets for the winter:

1. Wash and boil the beets without peeling. Cool, peel and grate.

2. After turning on the “Baking” mode, fry finely chopped onions in vegetable oil until transparent.

3. Add tomato paste and cook another 5 minutes.

4. Put the beets in the multicooker, add vinegar, salt, sugar and ground pepper to taste, fry together in the “Baking” mode for another 10 minutes.

5. Switch the crock-pot to the “Extinguishing” mode and cook for 1.5 hours with the lid closed.

6. Immediately transfer the prepared caviar to sterilized jars and roll up the lids.

Beetroot caviar with carrots in a slow cooker for winter

Ingredients:

• beets - 2-3 pcs.
• carrots - 1-2 pcs.
• onions - 2-3 pcs.
• tomato sauce - a tablespoon
• vinegar essence - 1 teaspoon
• cooking oil
• spice

Cooking beetroot caviar in a slow cooker:

1. Wash and peel the vegetables. Grate beets and carrots on a coarse grater.

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2. Pour so much oil into the slow cooker to completely cover the bottom. Heat it up in the "Frying" mode.

3. Add the onion, chopped into small cubes and fry until transparent.

4. Put grated root vegetables and tomato sauce, salt to taste, pepper, add spices and mix well.

5. Cook in the "Extinguishing" mode for 30-40 minutes, depending on the program.

6. After opening the multicooker-pressure cooker, pour in the vinegar essence, quickly mix with a previously scalded spoon and immediately place it in sterilized jars.

7. Roll up the boiled lids and let cool upside down under a warm blanket.

Combined beetroot caviar for the winter in a slow cooker

Ingredients:

• beets - 3 large
• onion - 5 pcs.
• bell pepper - 8 pcs.
• tomatoes - 1 kg
• garlic - 5-6 cloves
• oil - 200 ml
• salt - 1.5 tbsp. spoons
• sugar - 1 cup
• vinegar (70%) - 1.5 teaspoons

How to prepare caviar from beets in a slow cooker:

1. Heat the oil in the “Baking” mode and fry the chopped onion in it.

2. Wash bell peppers, peel seeds and stalks and cut into small cubes. Send to the bow.

3. Cut the garlic into thin slices and add to the slow cooker.

4. Cut the tomatoes in half and grate, discarding the skins, and then rub through a sieve to get rid of the seeds.

5. Add multicookers to the bowl, salt and pour sugar.

6. Wash the beets, peel and grate on a coarse grater. Put to vegetables and mix. Taste it. If necessary, add and add granulated sugar.

7. After the “Baking” mode has ended, turn on the “Extinguishing” mode and cook for at least an hour.

If you want to spin the eggs from the beets homogeneous, after stewing, punch the mass with a blender.

8. Open the lid, add vinegar, mix and simmer for another 7-10 minutes.

9. Arrange on sterilized jars, roll up the boiled lids and let cool, turning upside down under the covers.

My family loves beets very much - especially if you cook it in an unusual way, not in the form of salads that have become boring to everyone since early childhood. The experiments began a couple of years ago when I first took out a notebook with old grandmother's notes, among which were a couple of pages that had long attracted me with their originality - recipes for red beet caviar for the winter through a meat grinder. All these culinary masterpieces have been honestly tested by me and now beetroot harvesting is a welcome guest in our kitchen. I think it is time to tell them to you.

Spicy beetroot caviar for the winter (with the addition of horseradish)

Ingredients:

• Beets - 1 kg;
• Grated horseradish - 200 grams;
• Salt, sugar - to taste;
• Vinegar to taste.

Advice to the hostess: If the beets are not cooked, but baked in the oven, it will become much softer.

Recipe:

1. Beets are thoroughly washed, boiled in water.
2. We clean it from the peel, pass it through a meat grinder.
3. Horseradish thoroughly peeled, also pass through a meat grinder and add it to the beetroot mass.
4. To taste, add salt, sugar and vinegar, carefully mix everything.
5. Sort caviar by banks, cover (attention: for the time being, we just cover it) with lids.
6. Preservation is carried out as follows: since we make preparations for the winter and plan to store caviar for a sufficiently long time, caviar sterilization takes place directly in banks for 15-30 minutes. Only then do we close them.
7. We expose banks in the cold.

Advice to the hostess: Why in this recipe (and in all subsequent ones too) I recommend chopping beets in a meat grinder? The whole secret is that it is after scrolling through this cunning apparatus that the root crop acquires the air texture we need, which distinguishes beetroot caviar.

This type of caviar will be very good for pasta, meat and potato casseroles and as a light side dish for meat.

Below is a visual video recipe for making beetroot caviar with horseradish:

Beetroot caviar with Vitaminka apples

Such caviar is a real storehouse of vitamins for the body. Even children who, as we know, usually cannot be forced to eat something other than sweets, adore it. And all thanks to the unusually sweet and delicate taste that apples give it. Read about how to cook this vegetable and at the same time fruit caviar.

Ingredients:

• Beets - 1 kg;
• Apples - 1 kg;
• Vegetable oil - 1 cup;
• Sugar, salt - to your taste.

Advice to the hostess: If instead of cold water, pour hot water into the cooking pot, the cooking time of the beets will be much shorter, and useful substances will be preserved.

Recipe:

1. Beets are thoroughly washed and boiled.
2. Peel the cooked beets.
3. Scroll the beets in a meat grinder.
4. Wash the apples, peel them (so the taste of caviar will be softer).
5. We also scroll them in a meat grinder.
6. Add oil, salt and sugar to the mixture, mix well.
7. We sort the caviar into jars, sterilize and roll them, remove them in the cold.

Attention! If you put a pot with beets under cool water, the peel will be easier and faster to clear.

Beetroot caviar with garlic “Note of piquancy”

This recipe for a hearty vegetable caviar with beets for the winter, passed through a meat grinder, is signed in the notebook with the heading “Classic Soviet Style” and is especially recommended as a preservation.

Ingredients:

• Beets - 2 kg;
• 2 medium onions;
• Garlic - 4-5 heads;
• Vegetable oil - 150 ml;
• Tomato paste - 2 tablespoons;
• Salt, pepper - to your taste.

Recipe:

1. My beets, boil until half cooked.
2. We clean, pass through a meat grinder.
3. We clean the onions, chop them into small cubes and simmer them.
4. We mix the beets and onions in a pan and fry for another 5-7 minutes over low heat, stirring constantly.
5. Add salt and pepper to taste.
6. We put the tomato paste to the mixture, simmer until tender.
7. Add finely chopped garlic, remove the dish from the stove.
8. We spread the eggs in jars, roll them up with lids, wrap them in a blanket and leave them to cool slowly.

Attention! How to make caviar less liquid? If the caviar, in your opinion, turns out to be too liquid, you can remove the lid from the pan to evaporate excess moisture.

Beetroot caviar with tomato paste "Eating"

Often I roll such caviar from red beets for the winter through a meat grinder according to the recipe, which in my grandmother’s book was called “Eating”. And really, well, very tasty!

Ingredients:

• Beets - 1.5 kg;
• Onion - 2 pieces;
• Carrot - 1 piece;
• Tomato paste - 4 tablespoons;
• Salt, sugar, pepper - to your taste;
• Vegetable oil - 100 ml.

Recipe:

1. Beets, as usual, are washed and boiled, then we peel off the peel.
2. We clean the onion, finely chop it and fry in oil until golden brown.
3. Grind beets and carrots in a meat grinder, add them to the onion, salt, pepper and fry for about 10 minutes.
4. Add tomato paste and cook another 5-10 minutes. By the way, it is with pasta, and not with fresh tomatoes, that the color of the mixture will be more beautiful and rich.
5. We lay out the jars, roll them up, let cool. Then we clean in a cool place.

Recipe for red beet caviar with semolina for the winter through a meat grinder

Caviar, prepared on the basis of this recipe, has an incredibly creamy and delicate texture, but at the same time it is very satisfying - you can safely spread it on toasts, bread rolls (they are suitable as a hearty breakfast), serve as a side dish or an independent dish. I bet you and your family will not have time to blink an eye, how to eat the entire supply of blanks!

So, we prepare from red beets excellent caviar with semolina through a meat grinder according to this recipe:

• Beets - 1.5 kg;
• Carrots - 500 g;
• Tomatoes - 500 g;
• Manka - 150 g;
• Vegetable oil - 200 ml;
• Sugar, salt, vinegar - to your taste.

Recipe:

1. We clean the beets, clean the carrots (it is cooking vegetables that will give the dish the texture of a cream).
2. Scroll the beets, carrots and tomatoes in a meat grinder (it is advisable to peel the tomatoes first, scalding with boiling water for better peeling).
3. We mix the mass, salt, pepper, add sugar and butter.
4. We put the dishes with the vegetable mixture on a small fire and cook for 2 hours.
5. In equal, not too large portions, add semolina, while thoroughly stirring the mass to avoid the formation of lumps.
6. Tomim additional 15-20 minutes.
7. Add vinegar, mix and turn off the heat.
8. We lay out the caviar in jars, close them and let cool.

Beetroot caviar with green tomatoes "Vegetable"

A recipe for those for whom nothing is wasted - including such an original product as green tomatoes. If you throw them away, thinking that they are unsuitable for food - you definitely should try to treat yourself to such non-standard caviar!

Ingredients:

• Beets - 1 kg;
• Green tomatoes - 1 kg;
• Onion - 0.5 kg;
• Vegetable oil - 200 ml;
• Pepper, salt, sugar - to your taste.

Attention! Green tomatoes quite strongly saturate the caviar with a perky sour note, and therefore it is not worth adding vinegar - the taste will be very rich anyway!

Recipe:

1. My tomatoes and cut into cubes.
2. Peel the onion, also cut into cubes.
3. We clean the beets and scroll through the meat grinder.
4. Fry the onion, add vegetables and simmer for about 40-60 minutes until cooked.
5. 5 minutes before turning off, add salt, sugar and pepper.
6. We lay out the caviar in jars, sterilize them for 15-20 minutes and roll up.

So, I am sharing with you the latest recipe:

Beetroot and bell pepper caviar

Ingredients:

• Beets - 1-1.5 kg;
• Tomatoes - 2 kg;
• Vegetable oil - 250 ml;
• Bulgarian pepper - 10 large pieces;
• Garlic - 1 head;
• Salt, sugar - to your taste.

Recipe:

1. My beets, peel and scroll in a meat grinder.
2. Add oil to it and cook for about 30 minutes.
3. Pass the tomatoes through a meat grinder, add to the beets and cook for another 20-30 minutes.
4. We also chop the pepper in a meat grinder, put in a mass and cook for 20 minutes.
5. Put finely chopped garlic, sugar and salt, mix.
6. We lay out on the banks, roll up and let cool.

This caviar will be appropriate both as a side dish and as a snack in front of the main course. It is also suitable as a filling for pita bread - for this you should take a thin Armenian pita bread, spread caviar over it with a thin layer and carefully roll the pita bread with a tube, making sure that its “inside” remains strictly inside and does not come out at the edges. Then you can lightly fry pita bread in a dry frying pan until a crispy crust forms.

Any of the guests, having tasted delicious preparations, will definitely ask you for recipes for red beet caviar through a meat grinder for the winter. As you can see, there are many recipes and all of them are very easy to prepare, and their components can be found in every home (even if not, their purchase will not hit your wallet much). However, the final dish - beetroot caviar - is beyond praise!

Beets are well kept fresh all winter. But this vegetable is cooked for a long time, so a harvest like beetroot caviar for the winter will save you a lot of time. You can eat this tasty snack just like that, or you can quickly cook delicious borsch on its basis. Here are some recipes for beetroot caviar.

For the preparation of caviar for the winter, only juicy fresh beets without signs of withering and spoilage are suitable. You should choose vegetables of saturated color, there should be no white stains on the cut.

For the preparation of caviar, both raw beets and pre-cooked are used. Root crops are boiled in water or steamed, or baked in the oven until cooked. In the latter case, the beets need to be wrapped in foil so that it does not burn.

If there is no time to wait until the beets are cooked or baked, then it can be cooked in the microwave. To do this, the beets are washed and placed in a tight bag or dishes with a lid for the microwave. We cook a medium-sized root crop for 8 minutes at full capacity. Then let the beets lie down without taking it out of the oven for 10 minutes. And then turn on the microwave again for 5 minutes.

Ready beets need to be cooled, peeled and chopped. You can use a grater, a blender or skip vegetables through a meat grinder. Next, the prepared beets are mixed with the rest of the ingredients and stew until cooked.

Hot beetroot caviar is packaged in hot sterilized jars and immediately tightly closed.

Interesting facts: in Russia, beets have long been considered a dessert root crop. It was baked in the oven, cut into circles and served for tea.

Beetroot caviar for the winter “Lick your fingers” with tomato paste

Caviar with the telling name "You Lick Your Fingers" is very tasty. To prepare this appetizer for the winter, no special culinary skills are required. We will cook caviar with tomato paste.

• 1 kg of beets;
• 3 onions;
• 5 cloves of garlic;
• 5 tablespoons of vegetable oil;
• 4 tablespoons of tomato paste;
• 1 teaspoon of vinegar essence;
• salt, spices, dry herbs to taste.

To prepare caviar, you should choose a pan with high sides or cauldrons. Pour oil into the dishes and set on fire.

We peel the onion, cut it into small cubes, dip the onion in the heated oil, fry until transparent. In the meantime, peel the beets and grate it. Add the beets to the onion, reduce the heat and simmer the vegetables, stirring occasionally, for 20 minutes.

Then add tomato paste to the vegetables, salt to taste, add pepper and any seasonings to your liking. Very well complements the taste of caviar dry herbs - basil, parsley, dill. If there is no dry greens, you can put fresh, it must be finely chopped and added to vegetables 15 minutes before being cooked.

• 1.5 kg of beets;
• 500 gr. sweet bell pepper, best of all, red;
• 400 gr. onions;
• 20 gr. garlic
• 100 ml of vegetable oil;
• 6 tablespoons of sugar;
• 200 gr. tomato paste;
• 1 tablespoon of vinegar (9%);
• salt and seasoning to taste.

This version of caviar is prepared from pre-cooked or baked beets. Ready beets need to be cooled and peeled. Then boiled root crops should be crushed, they can be grated or minced.

Chop the onion into small cubes. Pepper is cleaned of seeds and cut into thin strips. In vegetable oil, fry the onion until soft, then add the bell pepper to the onion. It is impossible to fry vegetables strongly, if they begin to fry, but are not yet ready, then you can add a little water so that the vegetables are stewed and not fried.

When the vegetables are ready, add the grated beets to them, add salt and sugar. Put the tomato paste.

Advice! It’s better not to add all the sugar and salt at a rate right away, it’s better to put less. And then, when the caviar is ready, you can adjust the number of spices to your liking.

Stew all the vegetables for ten minutes. Then add chopped garlic to the mass and pour the vinegar. Mix and continue stewing for another 5 minutes.

We spread hot caviar in sterile jars and immediately close hermetically. We cool "under a fur coat".

Beetroot caviar with semolina

Beetroot caviar cooked with semolina has a delicate taste.

• 500 gr. beets;
• 1.5 kg of ripe tomatoes;
• 1 kg of carrots;
• 500 gr. onions;
• 2-3 cloves of garlic;
• 0.5 cup semolina;
• 250 gr vegetable oil;
• 0.5 cups of vinegar (6%);
• 2 tablespoons of sugar;
• 1 tablespoon of salt;
• spices as desired

We clean and wash the vegetables - onions, beets, carrots and garlic. Rub carrots and beets on a grater with medium holes. We put carrots and beets in a stewing dish, pour in vegetable oil. Stew the vegetables over medium heat for about 15 minutes. Then add the finely chopped onions, mix, continue stewing for half an hour.

Scalp the tomatoes with boiling water, cool and peel them. We chop the tomatoes in any convenient way, you can beat in a blender or pass through a meat grinder. Then the mass is recommended to grind the tomato mass through a colander or a rare sieve.

Pour the tomato mass into the vegetables and continue stewing for another forty minutes. With constant stirring with a thin stream, pour in semolina and continue cooking for another 10 minutes. Then add salt to taste, add sugar, chopped garlic and vinegar.

Optionally, add your favorite spices. Stew for another 10 minutes. We lay out the hot caviar in sterile jars, close hermetically.

With apples

Another version of beetroot caviar is cooked with apples. It is recommended to choose apples with a sour or sweet and sour taste.

• 5 kg of beets;
• 1 kg of carrots;
• 1 head of garlic;
• 800 gr. Tomatoes
• 3 large apples;
• 100 ml of refined oil;
• 4 tablespoons of apple cider vinegar.

Peel the beets and carrots. Rub the vegetables on a grater with medium holes. You can skip vegetables through a meat grinder, the finer the cutting of vegetables, the more tender the caviar will be.

The phrase “cheap and cheerful” is ideal for describing this appetizer. And you can eat it, especially without looking at calories (if you do not overdo it with vegetable oil, of course). Although beets are an off-season vegetable, it is better to prepare caviar from it in the summer, when the fruits are juicy, sweet and bright. In general, it’s a great option to profitably “add” your own crop or a product you bought on the market. Though smear on bread, even eat with a spoon, even season the meat - it will turn out equally tasty and satisfying. It is eaten very quickly, but such beetroot caviar is prepared quite simply for the winter. Recipes - you lick your fingers, swallow your tongue and choke on your saliva. Learn two elementary cooking options with consistently excellent results and cook an incomparable snack for the future.

Harvesting stewed caviar from beets for future use

Delicate texture, pungent taste and pleasant aroma of spices. What else is needed to enjoy the impossibly simple meal? It’s easy to prepare a snack, and preserving it for the future is even easier!

Ingredients:

Exit:  about 2 liters

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

To make the appetizer really tasty, use exclusively fresh and high-quality vegetables. Do not buy fodder beets, take only the dining room. It has a small size (up to 10 cm in diameter) and intense coloring. The surface of the tubers should be flat, without cracks and dents, and the core should be firm and juicy. No seals and voids! Store beets in a cool place before processing. If you bought it with tops, then it should be cut. Leaves draw moisture from the vegetable. Wash and peel the root crops. Cut into small pieces. In raw form, pass through a meat grinder. Use a grid with medium or large holes. You can also grind appetizer components using a blender or food processor (in pulsation mode, so that small pieces form).
Add all the vegetable oil to the beetroot puree at once. You can cook on sunflower, olive, corn and other types. Shuffle. Send to a stewpan or pan with a thick bottom. Bring to a boil. Tighten the fire to a minimum. Tomite with little 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 moist, but noticeably softened. You can also cook such caviar in a slow cooker in the appropriate mode ("Braising", "Multi-cook", etc.). It turns out very tasty - household fingers lick everything and be sure to ask for supplements. Cooking time is set individually, depending on the model and power of the device. Stew for about 20-30 minutes, and then evaluate the beets.
Cut tomatoes into slices. Remove the remaining stalk. Twist through a meat grinder. On a note: To obtain a more delicate consistency of snacks, 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 incisions crosswise. Dip in cool boiling water. Soak tomatoes in it for 5-7 minutes. Remove the skin.
Grind pepper with a meat grinder (blender) separately from other components. Before that, remove seeds and tails from the pods. The rest - chop coarsely.
Beetroot after stewing will decrease in volume. Part of the juice will boil. Add tomato puree to it. Shuffle. Return to low heat. Cook after boiling another 30-40 minutes. Then put the pepper in the pan. Continue stewing caviar for 15-20 minutes.
Chop the garlic with a knife or squeeze through a press. Hot pepper (remove seeds if desired) also cut as finely as possible. Change the number of spices up or down to taste. Put them in a snack. Cook another 5-7 minutes. Add salt and, if necessary, sugar. Sugar will be needed if beets and tomatoes are not sweet enough. Bring to a boil. Spread the prepared caviar in sterilized dry jars. Close with screw caps or roll up with a typewriter. Cool under the rug. Store until winter in a dark room (possible at room temperature). For the preparation of such snacks for the short term (up to 30-45 days), you can use jars with clip 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 sharp, aromatic - well, it’s very difficult not to lick all the fingers after eating.

Winter roasted beetroot caviar with tomato paste

The fried beets are especially aromatic and delicious. Spicy spices and sweet carrots wonderfully fit into this delicious picture. In the hunt you can kill a whole jar with a loaf of white fragrant bread. It is very difficult not to get carried away!

Take:

Exit:  about 4 liters of product.

Order of preparation:

Wash and peel all vegetables. Grate the carrots on a medium grater. Fry in a third of the vegetable oil. Cook over medium heat for about 15 minutes. The carrot will become soft and lightly browned. Do not forget to mix. Squeeze the finished frying with a spoon from excess fat (it must be left in a pan for frying other vegetables). Transfer to a pot or slow cooker for subsequent stewing.
Chop the onion into a small cube. If there is little oil left after carrots, add more. Sauté until transparent and a light golden hue. Remove the rosy onion from the pan. Try to capture the minimum amount of fat, so as not to get too high in calories and oily. To quickly fry the onion, salt it in a pan.
Beets are fried longer than other ingredients. Do not use fodder roots for the preparation of caviar and other dishes. They are inferior in taste to the dining rooms. 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 cooked for about 20 minutes. Note: If after frying there remains unspent oil, you do not need to add it to the caviar additionally.
Transfer the beetroot to a saucepan. Add tomato paste diluted in warm water. It can be replaced with freshly ground mashed tomatoes in the amount of 1 kg, homemade tomato juice. Shuffle. Sprinkle sugar and salt. Simmer for 40 minutes.
Add chopped garlic and hot pepper. If you want a distinct sharpness, do not remove the seeds from the chili. Shuffle. Stew the caviar for another 5-7 minutes, it should become completely soft. Try and, if necessary, bring to taste.
Arrange the hot appetizer immediately in sterilized, dried cans. Roll or screw caps. Cool under heat insulating material (old blanket, outer clothing). Lower the cooled eggs from the beets to the underground or transfer them to the pantry for long storage until winter. If not all the blanks fit in the jars, consider yourself lucky. You can try it right away. But it turns out she’s very appetizing - you will choke on saliva and lick all-all fingers. The appetizer is fragrant, not too spicy, just melts in your mouth. Spread on a piece of bread - that’s the finished snack. It can be served as a seasoning for meat dishes.

Appetizing homemade preparations!