If you like to make preparations for the winter, then beetroot caviar will be a great addition to your recipes piggy bank.

Classic beetroot caviar for the winter

The recipe for beetroot caviar, the same one that was cooked back in Soviet times, is considered basic.

Required Products:

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

Cooking process:

1. We start cooking with the preparation of vegetables. To do this, clean them and rinse well.
2. Next, they need to be crushed using a meat grinder or blender. Onions are pre-chopped into quarters.
3. After all the vegetables have turned into a homogeneous mass, we add all the loose ingredients to them, add vinegar and oil.
4. We put on a hot plate a container with vegetables, pouring a small amount of water into it. Keep on fire for at least three hours, while remembering to constantly stir the contents of the pan.
5. What happened, close the banks.

The recipe "You will lick your fingers"

This option got its name for a reason. Such caviar for the winter really turns out very tasty.

Required Products:

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

Cooking process:

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

I propose to cook here such a simple, but incredibly healthy and delicious beetroot caviar, which will be a great addition to both meat dishes and various cereals. It can also be spread on bread or croutons - try it, you will like it.

According to the classic recipe, beetroot caviar is prepared from boiled or baked beets. I will describe the classic recipe below (as a second method of preparation or a recipe from boiled beets). I often cook beetroot from raw beets, it turns out even tastier and healthier. And the classic recipe for such an appetizer involves the addition of tomato paste. But more often I don’t add it to beetroot caviar, for some reason I like it more, but it's a matter of taste. So, I suggest two ways to cook beetroot caviar, let's start cooking!

Ingredients for the preparation of beetroot caviar:

• Peeled beets (3 pcs. Medium) 700 g
• Peeled carrots (2 pcs. Medium) 200 g
• Onion 1 pc.
• Tomato paste (optional) 30 g
• Salt (to taste)
• Sugar (to taste)
• Vegetable oil 3-4 tbsp

The recipe for beetroot caviar from raw beets:

1. Peel beets and carrots. Grate raw vegetables on a fine grater and put in a saucepan or thick-walled dishes, in which you will cook caviar.

2. Add vegetable oil, put on fire and simmer vegetables over medium heat for 10-15 minutes, stirring occasionally.

3. Onion cut into small crumbs and add to the pan, mix. You can add onions immediately or a little later.

4. After 10 minutes, add salt to taste and add a little sugar, mix.

5. If you cook with tomato paste, then it's time to add it. Stew for a while until the beets are soft.

Cooked Beetroot Caviar Recipe:

1. Grate beets boiled or baked in the oven on a coarse or fine grater, chop the onion finely.

2. In a thick-walled saucepan, heat the vegetable oil and put onions, fry a little.

3. Add grated beets to the onion and fry, stirring, for several minutes. Add tomato paste (30 g), mix, cover and simmer for 10-15 minutes.

4. At the end of cooking, salt and add sugar to taste. If you like pinworms - add ground red pepper or chopped chili pepper. Cool and serve.

Cool and you can serve! Enjoy your meal!

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.

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

Beetroot caviar often has a more uniform appearance and is similar to mashed potatoes, while borsch dressing can consist of a larger cut of vegetables. There are a lot of recipes for beet caviar, which indicates the popularity of this harvesting.

Beetroot and carrot caviar for the winter, a step-by-step recipe  which I want to offer you, it is prepared very simply, does not require sterilization and it turns out delicious. Beetroot caviar can be used as a snack, but even based on it, you can cook no less tasty than on borsch dressing. In any case, on a winter table, beetroot caviar will be very appropriate.

It is no secret that beets belong to dietary products for the light of a small number of kilocalories. The regular use of beets in the diet perfectly 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 onions. Now the vegetables should be chopped. For these purposes, you can use a meat grinder, food processor or blender. For convenience, chop the beets, onions and carrots into several pieces. Put the vegetables in the blender bowl one at a time and twist them.

Prepare the prepared vegetables for caviar from beets for the winter in a saucepan in which it will be cooked.

Stir the vegetables.

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

An hour later, seasoned with beets. Pour in her sunflower oil. I recommend the use of refined oil. It is this kind of oil that will not interrupt the taste of the finished beetroot caviar, but will also not be bitter.

Pour in table vinegar.

Salt and sugar the caviar.

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

Winter beetroot caviar and carrots  while it is being cooked, put sterilized jars and lids. Beetroot caviar, the step-by-step recipe of which we examined, can be closed with both nylon and tin lids, in both cases it will be well stored.

Lower the lids for 1-2 minutes in boiling water. On sterile jars, spread the hot beetroot caviar with a spoon. Cork jars. Put them on the lids upside down. Wrap warmly for extra sterilization.

Caviar from beets and carrots for the winter. A 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 differ a little. With the addition of tomatoes, the caviar turns out more red.

Ingredients:

• Beets - 3 kg.,
• Tomatoes - 1 kg.,
• Onion - 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 beets, onions and carrots. Wash and cut the tomatoes into several pieces. Cut the rest into several pieces. After that, pass all the vegetables through a meat grinder. Next, transfer the vegetable puree to the pan. After this, cook beetroot caviar with tomatoes  for 40 minutes. Next, add the amount of salt, sugar and vinegar indicated in the ingredients. Boil it for another 10-15 minutes. Close in small, sterilized jars.

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!