Each housewife makes delicious preparations for the winter. She makes jam, rolls up fruit compotes, closes cucumbers and tomatoes. Prepares caviar from blue, zucchini or beets.

It is very simple to prepare such a seaming. But to make it really tasty, then cook fried caviar from beets as in the USSR according to the recipe below. This dish can be served as a side dish for baked potatoes or chicken meatballs.

And you can bake a fish with beetroot caviar. To do this, put the fish fillets on foil greased with olive oil, overthrow and put caviar. Wrap the fish under the "beetroot coat" in foil and put in a preheated oven for twenty to twenty-five minutes.

The recipe for beetroot caviar as in the USSR "Nostalgia"

The products for cooking are as follows:

• three pieces of boiled beets;
• one large carrot;
• two onions;
• three cloves of garlic;
• red pepper - half a teaspoon;
• salt, sugar - to taste;
• two tablespoons of tomato paste;
• two bay leaves;
• half a glass of vegetable oil.

Cooking steps:

• pour vegetable oil into a cast-iron frying pan;
• add finely chopped onion;
• fry until golden brown;
• peel and chop carrots;
• add to onions;
• grate boiled beets;
• add to the pan to vegetables;
• simmer the vegetable mass for a period of minutes;
• add spices, chopped garlic and tomato paste to vegetables;
• simmer for another ten minutes;
• put the finished appetizer in a beautiful salad bowl;
• sprinkle with chopped walnuts;
• garnish with a sprig of parsley or dill.

On a note!

• if you want the caviar to be tender, with a sweet and sour taste, put two grated apples in the process of stewing vegetables;
• if you don't have tomato paste, you can use ketchup or homemade sauce.

How to cook beetroot caviar in the "Pyatiminutka" frying pan

Beetroot caviar can be cooked in ten to fifteen minutes if you already have boiled root vegetables. This "Five-minute" vegetable appetizer will help out any housewife when it is necessary to quickly set the table and feed the family with a healthy and light dinner. Now, knowing how to cook beetroot caviar in a pan, you can quickly prepare a healthy snack.

Cooking technology:

• grate two boiled beets or grind with a blender until smooth;
• pour 100 ml of odorless vegetable oil into a frying pan and put one onion, chopped into small cubes, and garlic passed through a press (two or three cloves);
• fry the onion and garlic until golden brown;
• add prepared beets and a tablespoon of tomato paste (ketchup) to it;
• simmer for twenty minutes;
• add salt, pepper, bay leaf and a pinch of granulated sugar to the vegetables;
• simmer for another ten minutes;
• transfer to a salad bowl;
• season with a spoonful of sour cream and sprinkle with chopped dill.

Beetroot caviar fried with onions

If you are a little tired of ordinary caviar, then fried beetroot caviar with onions is tastier and more unusual than usual. Also add a little nutmeg or ground white pepper. And the appetizer will taste excellent. To prepare universal and healthy beetroot caviar fried with onions, you must prepare the following products:

• beets - 800 grams;
• onions - 300 grams;
• three to four cloves of garlic;
• a bunch of dill;
• half a glass of vegetable oil;
• two tablespoons of flour;
• black pepper, lavrushka, salt and sugar, ground ginger - to taste;

Preparation:

• chop the onion into small cubes;
• heat a frying pan and add vegetable oil there;
• put onions in a frying pan and fry until golden brown;
• wash and peel beets;
• cut into very thin and long strips;
• put on the onion and simmer until soft;
• at the end of cooking, add flour (for density) and spices to the caviar;
• bring to taste with salt and sugar;
• cool the finished snack slightly, put in a salad bowl;
• sprinkle with chopped parsley and chopped walnut kernels.

Here are such simple recipes for excellent preparation for the winter, which are easy and simple to prepare. Enjoy your winter!

In the autumn-spring period, I propose to cook delicious beetroot caviar from boiled beets. This caviar will be an excellent snack that can be served on bread. Beets can be cooked in advance, then the process of cooking caviar will be significantly reduced.

Ingredients

To prepare beetroot caviar, we need:

1 large boiled beet;
150 ml of brine (or water);

1 onion;
1 tsp Sahara;
ground black pepper - to taste;

0.5 tsp salt;
3 tbsp. l. tomato paste;
a pinch of citric acid;
sunflower oil for frying.

Cooking steps

Grate peeled boiled beets.

Cut the peeled onions into cubes.

Heat the sunflower oil and lightly fry the onion in it until transparent, stirring occasionally. Add boiled beets to it, stir and cook for 5 minutes.

Add sugar, salt, black pepper and tomato paste to the vegetables. Pour in the brine. I usually take tomato, I like it the most. If you don't like the brine, you can replace it with water, but it tastes better with brine. Cook for 5 minutes, stirring occasionally, then add citric acid, balance the caviar to your taste and remove from heat.

Cover the pan with a lid for 10 minutes, then you can taste delicious beetroot caviar made from boiled beets.

Beetroot is one of the healthiest vegetables, and people who care about their health and want to keep a good figure must include it in their diet. One of the most popular beetroot snacks is caviar. Its preparation takes time, but the result is worth it. It is not surprising that many housewives often make it according to one of their favorite recipes, but not all of them are designed for long-term storage of the finished dish. Beetroot caviar for the winter is made according to special recipes, it contains natural preservatives: salt, sugar, vinegar and others. It is important to consider this if you want to prepare a tasty and healthy snack for future use.

Cooking features

It is not difficult to cook beetroot caviar, but if you do not take into account some of the features, then it will not turn out to be appetizing enough.

• Beetroot caviar should have a homogeneous consistency, so beetroot must be chopped for it, while avoiding unpolished pieces entering the vegetable mass. It is safest to pass the beets through a meat grinder, but other options are also acceptable. For example, you can use a blender or a coarse grater.
• Before boiling the beets, you just need to wash them. You should not cut off the tail and the stem, otherwise the beets will give all the juice to the broth, and they themselves will become pale, tasteless and less useful.
• It takes a long time to boil beets: from 45 to 90 minutes, depending on their size. The microwave will speed up this process. To do this, beets of the same size must be folded into a bag and put in the microwave, turning it on at maximum power for 8 minutes, and after a 10-minute break for another 5 minutes. Times are indicated for medium-sized beets, 7–8 cm in diameter. Larger specimens will take slightly longer.
• To store ready-made caviar, you can only use sterilized jars, preferably a small one: from 0.5 l to 1 l.

The recipe for making beetroot caviar for the winter should be read carefully, since in some cases the beets are not boiled before chopping.

Classic Beetroot Caviar Recipe

Composition (for 2 l):

• beets - 2 kg;
• onions - 1 kg;
• vegetable oil - 125 ml;
• table vinegar (9 percent) - 50 ml;
• salt - 20 g.

Cooking method:

• Wash the beets, boil until tender and refrigerate.
• Peel the beets and grate. You can also use a Korean salad grater for this.
• Peel the onions and chop them into small pieces if you used a regular grater to chop the beets, or into quarters of rings (as thin as possible) if you used a grater for Korean salads.
• Mix onions with beets, salt the vegetable mixture.
• Pour in oil and vinegar, stir and place in a deep frying pan or cauldron.
• Simmer over low heat for 20 minutes after boiling.
• Spread the caviar into sterilized jars. If you plan to store this snack in a warm place, place the cans of caviar in a pot of water and sterilize them for 5-25 minutes, depending on the capacity of the cans. For storage in a cool place, sterilization is not necessary.
• Roll up the cans, wait for them to cool and put away for the winter.

The caviar prepared according to this recipe turns out to be very tender. It can be eaten as an independent snack, it can be used to prepare other dishes, in particular the Herring under a Fur Coat salad.

A simple recipe for beetroot caviar with garlic

Composition (for 2 l):

• beets - 2.5 kg;
• vegetable oil - 50-60 ml;
• sugar - 30 g;
• salt - 30 g;
• garlic - 2 heads;
• vinegar essence (70 percent) - 20 ml.

Cooking method:

• Peel and grate the boiled and cooled beets on a coarse grater or grater for Korean salads. If you like a finer consistency, then you can grind the beets with a blender or meat grinder.
• Pass the peeled cloves of garlic through a press.
• Pour the oil into the pan, add the beet mass and simmer until the excess liquid evaporates from the beets (about 20 minutes).
• Add garlic, stir, simmer for another 5 minutes and remove from heat.
• Add vinegar essence, mix well and place in sterilized jars.
• Cap the jars. You can put them away for storage immediately after they cool down.

The caviar according to this recipe turns out to be quite spicy. Before serving this appetizer, it is good to season with sour cream or mayonnaise.

Fried beetroot caviar for the winter

Composition (for 2 l):

• beets - 1.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• garlic - 2 heads;
• hot peppers - 0.2 kg;
• vegetable oil - 0.2 l;
• salt (preferably with aromatic herbs) - 20 g;
• tomato paste - 0.25 kg;
• vinegar essence (70 percent) - 10 ml.

Cooking method:

• Peel raw beets and grate coarsely. If you want, you can grind it with a food processor.
• Grind raw peeled carrots in the same way.
• Cut the onion into small cubes.
• Finely chop the peeled garlic cloves.
• Wash the pepper, remove the seeds from it, cut into thin strips.
• Pour oil into a saucepan, put onions and peppers in it, fry them for 5 minutes, add carrots and fry for another 5 minutes over medium heat.
• Add the beets, fry the vegetables for another 10 minutes.
• Add garlic and tomato paste to the vegetables, salt them and stir vigorously.
• Continue stirring and cook for another 10 minutes.
• Place in sterilized jars, tamping with a spoon.
• Pour a little vinegar essence into each jar (a teaspoon per liter jar).
• Place the jars in a water bath and sterilize them for 10–20 minutes, depending on their size.
• Tighten the jars with lids, turn over and cover with a blanket.
• Store after 24 hours.

The caviar prepared according to this recipe can be served as a side dish. It is also good as a dressing for borscht.

Delicate beetroot caviar with semolina

Composition (for 2.5 l):

• beets - 0.5 kg;
• onions - 0.5 kg;
• carrots - 1 kg;
• tomatoes - 1.5 kg;
• semolina - 100 g;
• vegetable oil - 0.2 l;
• salt - 40 g;
• sugar - 40 g;
• ground black pepper - 5 g;
• vinegar essence - 10 ml.

Cooking method:

• Peel all vegetables and scroll through a meat grinder.
• Salt and pepper the vegetable mass, add butter and sugar to it, put on a quiet fire.
• Cook for 2 hours.
• Add semolina in small portions, stirring well each time so that there are no lumps.
• Simmer for another 20 minutes.
• Pour in vinegar essence, mix well and remove from heat.
• Divide into sterilized jars and seal immediately.
• After cooling, put it in winter storage.

The caviar prepared according to this recipe has a delicate and thick consistency; it can be spread on sandwiches like a paste.

Beetroot caviar is tasty and satisfying. It looks good on sandwiches, it can be served instead of a salad or as a side dish, used for making soups and other dishes.

- this is everyone's favorite and healthy snack, which is suitable for meat, lean and vegetarian meals. How you can prepare such a dish in various ways, we will tell you below in our small selection.

Beetroot caviar: recipe

With lime or lemon.

This recipe introduces you to a new way of making a beetroot snack that will surely appeal even to connoisseurs of haute cuisine. To cook beetroot caviar with lemon, you will need the following products:

Beets - one piece;

Lime / lemon - one piece;

Onions - one piece;

Garlic - one head;

Salt - one teaspoon

Sunflower oil to taste.

Step by step cooking beetroot caviar with lime.

Step one. From the ingredients shown in the photo above, you will get great beetroot caviar with an alluring lime aroma. Be sure that you have never tasted this appetizer in such an original performance before.

Step two. Peel and grate the beets.

Step three. Grate onions. If you don't want the onion to cut your eyes, it's important to soak the peeled onion in cold water for a few minutes.

Step four. Combine chopped beets and onions in one container.

Step five. Pour oil over the vegetables. For the specified amount of vegetables, you will need no more than five tablespoons of oil, otherwise the snack will turn out to be too greasy.

Step six. Put the vegetables on the stew and start making the lemon dressing. Cut the lime or lemon into quarters and squeeze the juice into a separate glass.

Step seven. Grate a few cloves of garlic and ginger root on a fine grater.

Step eight. Place the ginger and garlic in a saucepan with the garlic-beetroot mixture.

Step nine. Add squeezed lime juice for a delicious, savory flavor. Mix the mixture thoroughly.

Step ten. Place bay leaves on the bottom of the sterilized jar.

Step eleven. Place the caviar in a jar. It is completely ready for use.

The beetroot caviar turned out to be juicy and tasty, but in order to achieve this, it is important to properly stew the vegetable. Since beets grow in the ground, they cannot be found in their pure form on store shelves. In order to avoid getting the infection into the body, rinse the fruit and rub it a little with a metal brush.

Beetroot caviar recipe with photo, which is offered to your attention above is a great appetizer that can become an independent dish or a side dish for meat, for example, for, or fish. Please note that if you always have a jar of such caviar in reserve, you can make great sandwiches and offer them to your guests.

Having preserved caviar in sterilized jars, you don't have to worry about its safety - the appetizer can be stored in the refrigerator for several months.

Raw beetroot caviar

The next recipe for making homemade caviar is very simple, even a novice cook can handle it. To prepare such caviar, you will need:

Fresh beets - seven hundred grams;

Ripe tomatoes - three hundred grams;

Onions - two pieces;

Carrots - one piece;

Tomato paste - two tablespoons;

Garlic - five cloves;

Lemon juice - two tablespoons;

Salt and pepper (black ground) - to taste;

Water - one glass;

Vegetable oil - for frying.

How to cook beetroot caviar - step-by-step instruction.

First step. Peel fresh carrots, rinse well and grate on a coarse grater. Also peel the onions and chop them not too finely.

Second phase. Fry both prepared vegetable ingredients in a preheated skillet with two to three tablespoons of vegetable oil.

Stage three. Peel raw beets, grate like carrots on a coarse grater and add this ingredient to the pan, stir and simmer everything together for seven to ten minutes.>

Stage four. Ripe juicy tomatoes, wash well, cut in half and grate all the pulp on a fine grater, while the peel must be separated and discarded, it will not be useful in the preparation of this dish.

Fifth stage. Peel the garlic cloves and chop, chop finely or pass through a garlic press, and add to the pan with vegetables along with grated tomatoes.

Sixth stage. Dissolve two tablespoons of tomato paste separately in a glass of cold water, add freshly squeezed lemon juice there, as well as ground black pepper and salt to taste.

Pour the prepared dressing into the seventh stage to the vegetables, and mix everything carefully. Then cover the dish with a lid and simmer for about an hour over low heat.

Eighth stage. Serve ready beetroot caviar in any form, both hot and cold, this will not spoil the taste of the dish.

Beetroot caviar for the winter - simple and quick recipe.

If you want to prepare beetroot caviar for the winter, then it is best to use the following recipe for this, it is quite simple and affordable, and the preparation prepared in this way turns out to be incredibly tasty, tender and aromatic.

To prepare beetroot caviar for the winter, you will need:

Beets - one kilogram;

Carrots - five hundred grams;

Ripe tomatoes - five hundred grams;

Vegetable oil - three tablespoons;

Apple cider vinegar - two tablespoons

Garlic - five to six cloves;

Cooking method.

1. To begin with, all vegetables should be well washed and peeled.
2. Then grate the carrots and beets on a coarse vegetable grater, either by hand or using a food processor.
3. In a cast-iron cauldron or a heavy-bottomed saucepan, heat three tablespoons of vegetable oil, and put the chopped carrots and beets in it. Cover and simmer for ten minutes over medium heat. In this case, vegetables must be stirred periodically so that they do not stick to the bottom and spoil the taste of the future preparation.
4. Pour boiling water over the tomatoes, carefully remove the skin from them, and scroll the rest through a meat grinder to obtain a tomato thick mass.

7.Pour apple cider vinegar into the caviar, season with dry basil and black pepper. Also salt to taste. If the tomatoes are a little sour and the beets are not sweet enough, you can balance the flavor with a little sugar.

8. Stew the workpiece for another ten minutes, remembering to stir it, and immediately place it in pre-prepared, well-washed and pasteurized jars.

9.Seal each jar tightly, turn it upside down and wrap it up in this position to keep warm for a long time with blankets.

10. When the cans with beetroot caviar are completely cool, transfer it, as well as for further storage in a cool and dry place - this can be a pantry, cellar, basement, etc.

It should be noted that the cookedbeetroot caviar for the winter, recipes which are very diverse, can become not only an excellent snack, but also a dressing for , because it contains the entire set of products necessary for this dish.

Beetroot caviar in a slow cooker

Many modern housewives prefer cooking in a multicooker, because it is very convenient, practical and simple. Beetroot caviar can also be cooked in this wonderful machine, as our next recipe will tell you how to do this.

You will need the following ingredients:

Beets - three large fruits;

Carrots - one or two pieces;

Onions - two or three pieces;

Tomato paste - one tablespoon;

Vegetable oil;

Cooking beetroot caviar in a slow cooker.

1.First, all vegetable ingredients need to be peeled and washed well.

2.Then heat the bowl in a multicooker with vegetable (sunflower) oil in the "baking" or "frying" mode and put finely chopped onions in it, which fry for several minutes until transparent.

3. Grate the peeled carrots on a fine grater so that they resemble mashed potatoes in consistency, and put them on the onion. Mix both ingredients and heat for five to seven minutes.

4.Grate fresh beets on a coarse grater and add to the multicooker bowl. Salt everything immediately and season with black pepper. In addition to pepper, you can add a mixture of Provencal herbs, dry dill or basil to the caviar.

5. Following the spices, add finely chopped garlic cloves and tomato paste to the dish. Stir and taste, if it seems to you that the caviar is not brought to taste, you can put a little sugar in it.

6.Close the lid of the multicooker, set it to simmer and cook the snack for thirty minutes.>

Beetroot caviar for the winter- one of the favorite blanks of many housewives. Having prepared the beets in this way, you will always have at hand not only dressing for red borscht, but also a delicious snack or sandwich pasta. Beetroot caviar recipes for the winter are very similar to recipes for beet borsch dressings. The main difference between these types of preservation is not so much in the ingredients as in the appearance.

Beetroot caviar is often more uniform and mash-like, while borsch dressing can consist of a larger cut of vegetables. There are a lot of recipes for beetroot caviar, which testifies to the popularity of this preparation.

Beetroot and carrot caviar for the winter, a step by step recipe which I want to offer you, it is very simple to prepare, does not require sterilization and it turns out delicious. Beetroot caviar can be used as an appetizer, but it can also be cooked on its basis no less tasty than in borsch dressing. In any case, beetroot caviar will be very appropriate on the winter table.

It is no secret that beets are a dietary product for the light of a small amount of kilocalories. Regular use of beets in the diet helps many in the fight against extra pounds. And what can we say about the benefits of beets.

Ingredients:

• Carrots - 500 gr.,
• Beets - 2 kg.,
• Onions - 500 gr.,
• Salt - 2 tbsp. spoons,
• Sugar - 3 tbsp. spoons,
• Vinegar -6 tbsp spoons
• Refined sunflower oil - 50 ml.

Beetroot and carrot caviar for the winter - recipe

Beets and wash. Peel them and the onions. The vegetables should now be chopped. For these purposes, you can use a meat grinder, food processor or blender. For easy grinding, cut the beets, onions and carrots into several pieces. Place vegetables in a blender bowl, one at a time, and twist.

Transfer the prepared vegetables for beetroot caviar for the winter to a saucepan in which it will be cooked.

Stir the vegetables.

Boil the beetroot caviar over low heat for 1 hour. During cooking, it must be stirred periodically, which will allow it not only to boil evenly, but also not to burn to the pan.

After an hour, fill with beets. Pour sunflower oil into it. I recommend using refined oil. It is this kind of oil that will not interrupt the taste of the finished beetroot caviar, but it will not taste bitter either.

Pour in the vinegar.

Salt and sugar the caviar.

After that, mix the beetroot caviar. Let it simmer for another 15 minutes over low heat. Beetroot caviar for the winter, the recipe for which you learned, is just as well stored both in an apartment and in a basement or cellar at low temperatures.

Beetroot caviar for the winter and carrots while it is boiling, put the jars and lids to be sterilized. Beetroot caviar, the step-by-step recipe for which we have considered, can be closed with both nylon and tin lids, in both cases it will be well stored.

Dip the lids in boiling water for 1-2 minutes. Spoon hot beetroot caviar into sterile jars. Seal the jars. Place them upside down on the lids. Wrap with warmth for additional sterilization.

Beetroot and carrot caviar for the winter. Photo

Beetroot caviar with tomatoes for the winter is no less tasty. The consistency of this caviar is similar to the caviar of the first recipe, the taste and color are slightly different. With the addition of tomatoes, the caviar turns out to be a more reddish color.

Ingredients:

• Beets - 3 kg.,
• Tomatoes - 1 kg.,
• Onions - 500 gr.,
• Carrots - 1 kg.,
• Vinegar - 4 tbsp. spoons,
• Salt - 3 tbsp. spoons,
• Sugar - 5 tbsp. spoons,
• Ground black pepper - a pinch

Beetroot caviar with tomatoes - recipe

Peel the beets, onions and carrots. Wash and cut the tomatoes into several pieces. Cut all the rest into several parts. After that, pass all the vegetables through a meat grinder. Next, transfer the vegetable puree to a saucepan. After that, cook beetroot caviar with tomatoes for 40 minutes. Next, add the amount of salt, sugar and vinegar indicated in the ingredients to it. Boil it for another 10-15 minutes. Close in small, sterilized jars.