We need vitamins in winter - prepare beets for the winter. Beetroot with garlic

We need vitamins in winter - prepare beets for the winter. Beetroot with garlic - a simple and tasty way to preserve

06.05.2019 Restaurant notes

Beets - very useful root vegetable, which grows in almost all latitudes of our vast country. You can store this vegetable in fresh, and some housewives are happy to make preparations for the winter from beets. We will talk about this topic today. You will learn how to cook delicious dressing to borscht, as well savory appetizer from the tops.

Home preservation secrets

Harvesting beets for the winter in banks is becoming increasingly popular. If you do not have ancillary rooms for storing vegetables, then you can make canning out of them. Jars of aromatic canned beets will fit perfectly in a cabinet in the kitchen or in the refrigerator.

Beets, as a rule, are stewed before canning, adding carrots and onions. It is this combination of vegetables that allows you to create a unique dressing for beetroot and borscht. If first courses are held in high esteem in your family, then try making beetroot blanks for the winter. The golden recipes described in our article will add to your cookbook collection.

Read also:

Before we tell you popular recipes preservation of beetroot, let's find out a few of its secrets from experienced housewives:

Beets must be peeled and rinsed thoroughly, especially if you have previously stored them in the sand.
For canning, root vegetables can be crushed into cubes.
It is best to grate or grind the beets in a blender.
Harvesting for the winter for beet borscht is made from standard set vegetables for preparing this dish. Don't forget to add sweet bell pepper as well as aromatic spices and seasonings.

All vegetables are chopped and then stewed at first over moderate heat. After the juice is released, the fire must be increased to the maximum threshold and in this mode, prepare the dressing for another 20-25 minutes.
Canning jars must be sterilized.
Tin lids are suitable for sealing.
Within 2-3 days after conservation beetroot should be stored in a warm room, wrapping the jars with a blanket or blanket.
After this time, the banks are moved for storage to the basement or cellar.
Harvesting beet leaves for the winter is very tasty, piquant and fragrant.
They cook from the tops delicious salad... Young and juicy shoots are suitable only for these purposes.
The leaves are chopped and then placed in a marinade prepared according to the classic recipe.
You can eat pickled beet tops 2 months after canning.
Also let the dressing sit for 2-3 weeks. During this time, the beets will absorb the flavor and aroma of the added seasonings and spices.

Preparation for borscht: a note to the hostess

Every housewife knows that cooking borscht takes a lot of time. First you need to boil the broth, then prepare the vegetables, brown them. If you don't have enough time to fry beets and other vegetables, you can use canned dressing... Similar products are sold in the store, but only in taste and quality they will clearly be inferior home preparation... Equip yourself with a pen and jot down the recipe in your cookbook. Believe me - your household will be captivated by the taste and aroma of borscht with the addition of such beetroot dressing.

Composition:

3 kg of beets;
1 kg of bulgarian pepper;
carrots - 1 kg;
1 kg of onions;
1 tbsp. Sahara;
1 kg of fresh tomatoes;
3 tbsp. l. salt;
125 ml table vinegar;
1 tbsp. vegetable refined oil.

Preparation:

All vegetables are thoroughly cleaned and washed. Remove the stalk and seeds from the pepper.
Chop the onion in the form of small cubes or half rings.

Rub the beets on a coarse grater. If you like a smooth paste, grind the beets in a blender or food processor.

Cut the sweet bell pepper into shavings. It can also be crushed into equivalent cubes.

Pour fresh tomatoes with boiling water and gently peel off the peel.
Grind the tomatoes into small cubes or wedges.

We spread all the chopped vegetables in a deep bowl.

Now add granulated sugar and mix everything again.

Then pour in table vinegar, preferably with 9% concentration.

Mix everything thoroughly again and put in a heat-resistant dish.
Initially, simmer everything over low heat until the juice is released, and then, at the maximum burner level, continue to sauté for another 25 minutes.

Let's not waste time and prepare the banks.
We sterilize them and dry them thoroughly.
We lay out the hot mixture in banks.
Using a seaming machine, close the containers with lids.
For 2-3 days, we insist the refueling in a warm place, and then move it to the basement for storage.

Beet tops are very popular in cooking. Harvesting this product for the winter is very easy. You need to rinse thoroughly beet leaves, chop them, and then cover with hot marinade. There are recipes for making marinade great amount... Let's consider one of them.

Composition:

beet tops;
4 tbsp. l. granulated sugar;
1 tbsp. l. fine-grained salt;
vinegar with 9% concentration - 50 g;
40 ml sunflower oil;
1500 ml of filtered water;
laurel leaves and peas - to taste.

Preparation:

We wash the beet leaves thoroughly, dry and chop.
Pour the filtered water into a heat-resistant dish and bring to a boil.
Then add all the spices and spices according to the recipe, pour out the vinegar with a 9% concentration and oil.
We lay out the chopped tops in sterilized containers and fill it with the prepared marinade.
We roll up the covers.
For several days, we insist the beet tops appetizer in a secluded place, and then store it in the basement or cellar.

Beets are one of the healthiest vegetables, and most of the vitamins and minerals they contain are retained even after heat treatment... This makes it possible to make beetroot salad for the winter. in a simple way without fear that the snack will lose its beneficial features... Therefore, such canned food is popular, many housewives prepare them for future use.

Cooking features

Knowledge good recipe sometimes not enough to cook for the winter tasty dish that looks good at the same time and can be stored for a long time room temperature... To do this, you need to know several important points.

Not all beet varieties are suitable for making salads. For preservation, culinary varieties should be chosen, not fodder varieties. Choose better beets burgundy, without brown spots or light streaks. Of course, the root crop must be juicy and unspoiled.
For the preparation of salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to cook it, but to bake it - this way it will save more nutrients and will not lose its attractive shade.
Try to ensure that when cooking canned food Vegetable mix do not boil too much, otherwise the beets may turn white and become less appetizing.
Vinegar helps to maintain a bright shade of beets. It is for this reason that it is added to the salad immediately, and not on the last stage cooking, as is most often the case with other vegetable snacks.
Banks you plan to put in beet salad in order to preserve it for the winter, it must be washed with baking soda and sterilized. Otherwise, the snack will not stand for a long time, even if it has been subjected to prolonged heat treatment.
It is not recommended to add a lot of carrots to beetroot salad - they can overpower the taste of the main ingredient.
Do not put a lot of sugar in beetroot salad, as this can make it too sweet. Do not forget that beets themselves contain a lot of sugars.

The form of cutting beets and other vegetables, as well as some features of the technology, may depend on the specific recipe. Therefore, the instructions for cooking must be carefully studied each time and not violate it.

Beetroot and carrot salad

Composition (for 5 l):

beets - 3 kg;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 100 g;
vegetable oil- 0.5 tbsp.;
sugar - 125 g;
Red ground pepper- 5 g;
salt - 1.5 tbsp. l .;
vinegar essence (70 percent) - 30 ml.

Cooking method:

Clear raw beets... Grate it on a coarse grater. The salad will look even more appetizing if you use a grater to chop the vegetables. Korean salads... However, to simplify the process, vegetables can be scrolled through a meat grinder. This will save time and effort, but it will not allow you to optimize the consistency of the salad.
Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container, at this stage you do not need to mix them with the beets.
Wash the tomatoes. Make cruciform incisions on them. Dip the tomatoes in boiling water for 2 minutes. Using a slotted spoon, transfer the tomatoes to a container with cold water to cool them down faster. Peel and cut into small cubes.
Heat oil in a large saucepan and place half of the beets in it. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
Add leftover beets and carrots. Put tomato slices in a saucepan, pour in the juice that has separated from them. Cook until all vegetables are tender.
Peel the cloves of garlic. Grind them with a blender or pass them through a hand press. Add to salad, stir.
Continue cooking the snack for 10 minutes.
While the beets and carrots are stewing, prepare the jars. They must be washed with baking soda and sterilized in any convenient way.
Fill prepared jars hot snack and roll them up with metal caps.
Place the jars upside down and cover with a woolen blanket.
After a day, remove the cans from under the blanket and put them in the pantry.

This recipe beetroot snack for the winter they make in many Russian families, as it is economical and versatile. It can be eaten just like that, spread on bread, served as an addition to a side dish, used as a dressing for borscht.

Beetroot salad with garlic

Composition (for 2 l):

beets - 2 kg;
garlic - 100 g;
vegetable oil - 4 tbsp. l .;
vinegar essence (70 percent) - 20 ml;
a mixture of peppers - 0.5 tsp;
salt - 20 g;
sugar - 120 g

Cooking method:

Peel the garlic, cut into thin slices. Some suggest chopping the garlic along with the husk. This allows you to impart ready-made snack more piquant aroma, however, because of this, its taste becomes less pleasant due to its coarse consistency. So which option to choose, each hostess decides on her own.
Wash and peel the beets. Cut it into long thin strips.
Heat the oil in a heavy-bottomed saucepan. Place the garlic in it and fry it for 10 minutes, stirring occasionally.
Add the beets, fry them with garlic for 5 minutes.
Add salt, sugar, pepper mixture. Pour in vinegar essence. Simmer for half an hour.
Divide the salad into sterilized jars and roll them up with a special wrench.
Place the jars on the lids and wrap them up. This will result in additional preservation.

After the salad has cooled, it can be stored in the pantry.

Beetroot and white cabbage salad

Composition (for 2 l):

beets - 1 kg;
white cabbage - 1 kg;
onions - 100 g;
water - 0.3 l;
table vinegar (9 percent) - 50 ml;
sugar - 150 g;
salt - 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, it must first be washed and boiled until tender, or baked in the oven or microwave. The latter option is the most preferable as it saves time. At the same time, the beets will remain bright, appetizing and healthy.
Cool the beets and remove the skin from them. Grate the root vegetable on a coarse grater.
Have white cabbage remove the limp leaves and stump. Chop the cabbage into small strips. Please note that only late varieties cabbage.
Remove the husk from the onion. Cut the onion into thin half rings.
Place the vegetables in a saucepan and stir.
Combine salt, sugar, water and vinegar in a separate container. Boil this mixture for a minute, pour vegetables over it. Place a plate on top and a jar filled with water on top of it. Refrigerate for 24 hours.
Spread the salad over clean banks... It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not tighten.
To the bottom large casserole make a bed kitchen towel and place jars of salad on it.
Fill the pot warm water so that it reaches the "shoulders" of the cans. Place the pot on low heat and sterilize the jars for 20-30 minutes, depending on their size. Half an hour needs to be sterilized liter cans, 20 minutes - half a liter.
Carefully so as not to burn yourself, remove the cans from the pan and screw the lids on.
Leave the jars to cool upside down in a steam bath.

Despite the fact that the vegetables according to this recipe are not boiled, the salad is well worth it in winter. Cabbage in it retains its crispness and benefits. After all, it is rich in vitamin C, which with high temperatures would collapse. Therefore, this salad should be prepared for those who are looking after their health.

Beetroot salad with bell pepper

Composition (for 2.5 l):

beets - 2 kg;
tomatoes - 0.75 kg;
Bulgarian pepper - 0.25 kg;
onions - 0.25 kg;
garlic - 1 head;
salt - 1 tsp;
sugar - 125 g;
table vinegar (9 percent) - 35 ml.

Cooking method:

Wash raw beets and pat dry with a towel. Peel and grate on a coarse grater.
Pour boiling water over the tomatoes and peel. Cut into small cubes.
Wash the pepper, cut the stalk. Extract the seeds from the pepper. Cut the pepper into strips.
Peel the cloves of garlic and pass through a special press.
Peel the onion and cut into small pieces.
In a thick-bottomed saucepan, combine all the vegetables, adding salt, sugar and vinegar to them.
Place the pan on slow fire and bring the contents to a boil. Cook for 20 minutes.
Divide the snack into the prepared jars and seal them tightly. Turn over and cool under a warm blanket.

This snack also works well at room temperature. It can be served as independent dish, add to soups instead of frying. The appetizer according to this recipe turns out to be low in calories, since no oil is used in its preparation.

Beetroot salad "Alenka" for the winter

Composition (for 6 l):

beets - 4 kg;
Bulgarian pepper - 0.5 kg;
tomatoes - 2.5 kg;
garlic - 2 heads;
onions - 0.2 kg;
salt - 1.5 tbsp. l .;
sugar - 30 g;
unrefined sunflower oil - 0.25 l;
table vinegar (9 percent) - 80 ml.

Cooking method:

Wash and dry the tomatoes. Scroll through a meat grinder or grind with a blender. According to this recipe, it is allowed not to peel them, although they will be more tender when peeled.
Peel and grate the beets.
Chop the garlic using a special press or in any other way.
Peel the onion and chop finely.
Wash the pepper, remove the seeds. Cut the pulp into small cubes.
Put all vegetables in a saucepan, cover with oil and vinegar, add sugar and salt, stir.
Put on low heat and simmer for half an hour after the vegetable mixture boils.
Place the snack in the jars and roll them up using a special key.
Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a permanent storage place for the winter.

This recipe for beet salad was especially fond of our compatriots, so it even got a tender name.

Beetroot salad with tomato paste

Composition (for 3 l):

beets - 3 kg;
onions - 1 kg;
garlic - 3 heads;
vegetable oil - 100 ml;
tomato paste - 50 ml;
vinegar essence (70 percent) - 25 ml;
salt to taste.

Cooking method:

Cut the garlic into small pieces.
Boil the beets until half cooked, chop on a coarse grater.
Peel the onion, cut it into small pieces.
Fry the onion and garlic in a large amount of heated vegetable oil.
Add beets to them and simmer for 15 minutes.
Pour in vinegar essence, add tomato paste, salt to taste. Remove from heat after 5 minutes.
Spread the snack in sterilized jars, seal.
After the jars have cooled, they can be stored in the closet.

The given recipe is one of the simplest, even an inexperienced housewife can prepare a snack for the winter using it. Moreover, it will not take much of her time and effort.

Beetroot salad for the winter is one of the most economical and demanded preparations. In addition, vegetables retain their useful qualities in this appetizer.

Beetroot was a success this year. And there are a lot of large ones. But not every summer resident has a cellar at hand where vegetables can be stored. So the housewives are racking their brains - what to cook from beets in order to preserve a larger crop in a high-quality (and to be honest - preferably in a semi-processed form), so that in winter it is faster, more convenient, and more varied on the table.

This problem is easy to solve, because there are many recipes for beet blanks - original and useful. You can ferment and pickle it, make juice, kvass or syrup, make salad, caviar and even make jam!

So what kind of beets will be on our table all winter?

This vegetable is a unique gift from nature to humanity. We somehow undeservedly ignore him. And such a completely simple, affordable and cheap root crop in its own way nutritional value and has long left behind most of its much more popular brethren!

The substances found in beets:

inhibit the growth of cancer cells;
prevent constipation;
increase endurance;
improve brain function.

Eating this burgundy vegetable every day can support our health and save huge amounts of money that we spend in pharmacies. Well, let's go to the kitchen and make beets for the winter?

This method of canning is convenient in that you can prepare quite a large number of beets for future dishes without the use of spices and preservatives that change the taste and smell of the vegetable. It is called natural because it remains maximally preserved within the natural flavoring framework. For such blanks, both small and large root crops are suitable, healthy, preferably with a dark burgundy color and without any spots and white rings on the cut.

Natural beet recipe

For cooking 2% (there are reviews of successful application and 1.5%) brine will require:

water - 1 l;
salt - 20 g.

Recipe:

Rinse the beets well, blanch for 20 minutes. in boiling water, remove the skin. If the root crops are small, then they can be preserved whole, and if large, they can be cut into slices, circles, cubes, strips, and put in prepared jars.
Cover with boiling brine. The beet / brine ratio in each can should be about 60% to 40%. Sterilize jars: 0.5 l - 40 min., 1 l - 45 min.
Roll up, turn onto lids and leave to cool.

Perhaps this is one of the oldest ways to harvest vegetables. Earlier in Russia almost everything was fermented - cabbage, cucumbers, tomatoes, apples and watermelons. Nowadays, few people know that our ancestors used to season borscht with sauerkraut, and not fresh beets, as it is now.

Nowadays, few people ferment beets. It's a pity, because sauerkraut is delicious and useful product, it can be used for making salads and vinaigrettes, snacks and borscht.

How to ferment beets

Best suited for fermentation late varieties containing maximum amount Sahara.
Rinse the beets thoroughly. If you are planning to ferment it in a large container, you can leave the beets whole, and cut the large roots in half. And if you decide to make it in glass jars, then you need to peel the beets and cut them so that they enter through the neck. Optionally, you can cut into circles or cubes - it all depends on the idea for future dishes.
You need to lay on the fermentation as tightly as possible, no no need to put herbs and spices.
Pour brine on the beets so that the liquid covers the fruits by 4-6 cm. Press down with pressure so that the fruits do not float and put in a warm room for 8-10-13 days (depending on temperature).
For brine you need to take 400-500 g of salt per 10 liters of water. Typically, the brine consumption will be approximately 50% of the beets laid.

On the days of fermentation, foam forms, which must be removed (excess brine will flow out - this must also be foreseen by substituting trays or plates under the jars)
When fermentation is over, the beets can be take out into the cold... But you need to remember that in the cold the fermentation process will continue, albeit more slowly, so once every 2-3 weeks it will be necessary to view the containers, if necessary, remove the foam and wash the oppression from the mucus formed during this time.
If there is no way to store sauerkraut in a cold room, you can sterilize the jars in hot water after fermentation is complete. Sterilization time for 0.5 liter cans - 40 minutes, 1 liter cans - 50 minutes.

Beet kvass is a wonderful refreshing drink. It is prepared from pickled beet brine. Gourmet tip: dilute the brine with water in a 1: 1 ratio, add 50 g of sugar per 1 liter and stand for up to 3 days. The result is an invigorating and tasty kvass.

Recipe "Yeast Beet Kvass" (from Katafalk)

The drink is prepared within 3 days.

beets - 350 g;
sugar - 5 tbsp. spoons;
yeast - on the tip of a knife;
rye bread - a small piece;
water - 2 l.

Recipe:

Grate beets on coarse grater, add sugar, yeast diluted in a little water and crust rye bread... Pour warm boiled (or bottled) water and place in a warm place for fermentation, stirring the rising mass and foam from time to time.
The fermentation process takes about 2.5 days. When it stops, and the beets settle to the bottom, strain the kvass, squeeze out the thick (it can serve as a sourdough for the next portions and is perfectly stored in the refrigerator in a closed glass jar more than six months).
Pour kvass into a jar (bottle) with a lid and keep in the refrigerator for a day - during this time, fermentation will complete and the taste of mash will disappear.

The drink turns out to be invigorating and tasty, it is good to use it slightly salted. It is advised as a remedy that perfectly settles a hangover) And for - just right!

O healing properties Beetroot juice has been known for a long time. He lowers blood pressure, enriches the body with vitamins C, A, B9, has an anti-sclerotic effect and counteracts fatty liver. Specially conducted experiments revealed: beet juice has an effect energy drink increasing stamina human body by 16% (and for athletes, this is, in fact, a natural form of doping that no one can prohibit!).

And who after that would refuse a glass of beet juice? Of course, freshly squeezed is always healthier than canned, but prepared in advance, it will be available at the right time and, moreover, prepared from fresh, recently harvested fruits. We offer two recipes winter harvesting such juice.

Beetroot juice recipe

For cooking you will need:

For 1 liter of juice - 1-2 g citric acid.

Recipe:

Without removing the skin, place the washed beets in a saucepan above the water(on a wire rack or on cheesecloth so that the roots do not touch the water) and blanch over steam for 25-30 minutes.
Grind, without peeling, in any way (on a grater, in a meat grinder, blender, and so on) and squeeze out the juice.
Strain it well, add lemon juice or citric acid, bring to a temperature of +70 ... + 80 ° С, pour into prepared jars or bottles and sterilize. Sterilization time of containers: 0.5 l - 10 minutes, 1 l - 15 minutes.
Roll up.

Beetroot and cabbage juice recipe

For cooking you will need:

beets - 1 kg;
juice sauerkraut- 250 ml;
zest of 1 lemon.

Recipe:

Peel the beets, chop (on a coarse grater, in a meat grinder, and so on), add 400 g of water and lemon zest and boil over low heat for 20 minutes. After draining the juice, pour 250-300 ml of water over the beets and continue to boil for 10 minutes. You can repeat the procedure again by adding 180-200 ml of water.
Having drained all the juice together, add sauerkraut juice there, heat to + 80 ° C, quickly pour into prepared jars or bottles and sterilize in water: 0.5 liter cans - 10 minutes, 1 liter - 15 minutes.
Roll up.
Use pure juice beets, especially in large quantities, may cause nausea or dizziness. Before the body gets used to it, it is first better to mix beet juice with carrot, blackcurrant or any other berry juice. Then and unpleasant sensations will not, and the benefit will be twofold.

Syrup production technology traditionally consists in the evaporation of juice obtained from sugar beet.

Recipe 1: Sugar-Free Beet Syrup

For cooking you will need:

beets - 1 kg;
water - 1.5 liters.

Recipe:

Rinse the beets, cut into slices 2-3 mm.
Place in water, boil until soft and leave to infuse for 1.5 hours.
Filter and boil the juice, removing the foam, until tender. Readiness is determined by a drop of cold syrup that does not spread on the saucer (or on the nail).

Ready syrup - Brown color, sweet, has a characteristic beet flavor. Cooking takes about 2.5 hours in time. It is recommended to store this syrup in a cool place (up to + 15 ° C).

Recipe 2: beetroot syrup with sugar

For cooking you will need:

beet juice - 1 l;
sugar - 1.2-1.3 kg.

Recipe:

Wash the beets, grind together with the skin, add water to cover the vegetables, add 7 g of citric acid and boil for 2-3 minutes.
Strain, add sugar. Bring to a boil again, cook for 2 minutes.
Pour into prepared jars, put in hot water, bring to a boil and roll up immediately. Turn over onto lids, wrap and leave to cool. The syrup is stored in cool rooms, at a temperature of +15 ... + 18 ° C.

This syrup has pleasant taste, retains almost all organic acids and vitamins. It is used for coloring pastries and creams, added to cocktails, and used to make simple and carbonated drinks.

Pickled beets will be an excellent side dish for meat or fish, and in general they are delicious in themselves. vitamin salad.

We offer two very interesting recipes:

Recipe "Beets with plums marinated in apple juice"

For cooking you will need:

beets - 1.5 kg;
plum (Hungarian) - 1 kg;
apple juice - 1.2 l;
sugar - 1 glass;
salt - 1 tbsp. spoon;
cloves - 5 pcs.

Recipe:

Rinse the beets, boil until half cooked (so that they are not completely soft). Pour cold water over, peel, cut into circles. Place beets and pitted plums in layers in a jar, inserting 1 clove each.
Marinade ( Apple juice, salt, sugar) bring to a boil, pour over the beets with plums. Sterilize after boiling: 0.5 l cans - 20 min., 1 l - 25-30 min. Roll up.

In the next video, Elena Bazhenova will present another recipe for pickled beets without vinegar:

Recipe "Pickled beets in Polish"

For cooking you will need:

beets - 1 kg;
horseradish root - 15 g;
sugar - 50 g;
citric acid - 10 g;
salt to taste;
water - 125 ml.

Recipe:

Wash the beets, boil for 40-45 minutes, cool, peel and grate.
Grind horseradish in a convenient way for you (manually, through a meat grinder, blender).
Make a marinade: add sugar, salt, acid to the water.
Add horseradish to the beets, pour in the marinade, mix gently, put in sterilized jars. Sterilize after boiling water: 0.5 liter cans - 15 minutes, 1 liter cans - 25 minutes. Roll up.

In the next video, there is another recipe for pickled beets with vinegar:

Beetroot salads

Winter beet salads are very popular with our housewives. They will become a decoration of any winter table, and besides, they are also very useful for health.

We offer a very simple onion salad recipe.

Salad recipe "To health"

For cooking you will need:

beets - 2 kg;
onions - 1 kg;
vegetable oil - 150 ml;
salt - 1 tbsp. spoon;
vinegar 9% - 100 ml.

Recipe:

Peel the beets, grate on a coarse grater. Onion peel, cut into half rings. Mix the beets, onions, add oil, salt and vinegar, stir and leave to brew for 12 hours, stirring occasionally.
Put the present mixture on fire and cook after boiling over low heat for 20 minutes. Transfer quickly to prepared hot sterilized jars and roll up.

In the next video - another recipe for beetroot salad for the winter:

Harvesting caviar from beets and the most different vegetables... Such caviar diversifies remarkably winter table and, as a rule, will never be a particularly costly workpiece. We offer a couple of noteworthy recipes

Caviar recipe "Spicy"

For cooking you will need:

beets - 2 kg;
Bulgarian pepper - 250 g;
tomatoes - 750 g;
onions - 250 g;
garlic - 100 g;
salt - 30 g;
sugar - 100 g;
vegetable oil - 250 ml;
vinegar 9% - 75 ml.

Recipe:

Grate the beets, cut the tomatoes into rings, pepper and onion into half rings, pass the garlic through a garlic press or grate.
Put onion in boiling oil, sauté a little, then add tomatoes and simmer for 5 minutes. Add pepper, bring to a boil again. Add vinegar, stir and immediately add beets, salt and sugar. Stir, bring to a boil and simmer for 30-40 minutes. Add garlic, stir again and immediately place in prepared hot jars. Roll up, turn onto lids and wrap until cool.

Caviar recipe "Sissy"

For cooking you will need:

beets - 1 kg;
eggplant - 1 kg;
apples - 1 kg;
sugar - 7 tbsp. spoons;
salt - 2 tbsp. spoons;
vegetable oil - 300 ml.

Recipe:

Cut the eggplants and apples into small cubes, grate the beets on a coarse grater.
Stir all ingredients, add salt and sugar and let stand for an hour.
Pour in vegetable oil, bring to a boil and simmer for 30 minutes. under a lid over low heat. Then remove the lid and continue simmering in open form 10-15 minutes
Place quickly in prepared hot jars and roll up. Turn over onto lids and wrap until cool.

Dressings for borscht and borscht

Well, this is something to prepare for the winter every housewife considers it a matter of honor. Who would refuse to please a family with a rich, almost summer boschik on a cold winter day, especially since it is literally a couple of tens of minutes to cook it with a jar of gas station.

In such a dressing, you can put some of the components of borscht, for example, only beets, carrots and onions, or carrots, beets and bell peppers - that is, what is conceived or is at hand. Today we will introduce you to several various recipes borsch dressing.

You can find another proven and approved recipe in the publication. Here the hostess added cabbage to the above components.

In winter, you need to pour the contents of the jar into the broth or just boiled water - and in 5 minutes the borsch will be ready!

In hot weather home canning many housewives undeservedly ignore beets. And completely in vain! From this delicious and incredible healthy vegetable you can cook a lot various blanks for every taste, and our selection of recipes will help you with this.

This delicious and aromatic beetroot salad got its sonorous name for a reason. He could often be found in Soviet time on store shelves, and he sold out just instantly. Unfortunately, now you cannot find jars of salad in the supermarket, but you can cook it yourself from fresh natural products.

To prepare beetroot salad, we need:

600 gr. beets;
400 gr. Luke;
2 large tomatoes;
30 gr. salt;
60 gr. Sahara;
100 ml of natural apple cider vinegar;
half a glass of sunflower oil (and a little more for frying onions).

Preparation

Boil the beets whole, without cutting off the tails, in order to preserve all the vitamins in it. Peel the cooled fruits and cut them into blocks of medium thickness.
Finely chop the onion, mashed the tomatoes using a blender or a regular grater. Fry the onion rings until lightly browned.
Add tomato puree and simmer for 10 minutes without a lid. Put beets to the onion, salt, add sugar, oil and vinegar and boil the resulting mass for another half hour. If desired, at this stage, you can add any spices to the dish.
Put the finished snack in sterile jars and seal tightly.

Delicate and aromatic caviar beetroot is liked by both adults and children for its unusual sweetish taste and a delicious scent. It can be used as a complement to main courses, as well as for making sandwiches.

To prepare caviar from 2 kg of beets you will need:

3 kg of juicy tomatoes;
6 bell peppers;
3 hot peppers;
a glass of minced garlic;
50 gr. salt (can be adjusted during cooking);
a glass of sunflower oil.

Preparation

Grind all of these vegetables using a meat grinder or blender separately.
Pour all the oil into a heat-resistant dish, put the beets and simmer for half an hour.
Add the tomato puree and boil the caviar for another 40 minutes. Put pepper to the vegetables and cook for another half hour.
At the end, add garlic, salt and boil for 10 minutes.
Divide hot caviar into small sterilized jars and seal with lids. Leave the jars warm until the contents have completely cooled.

Spicy beetroot salad for the winter

A quick and easy-to-prepare salad will be a real salvation for busy housewives. In winter, he perfectly diversifies the family's diet and supplies the body with vitamins and minerals. Such a salad is indispensable in the season of colds, as a large amount of garlic in its composition will help resist viruses.

To prepare the salad you will need:

4 kg of beets;
a pound of onions and sweet peppers;
2 kg of ripe tomatoes;
40 gr. salt;
half a glass of sugar;
half a glass of sunflower oil;
a glass of minced garlic;
20 ml vinegar essence.

Preparation

All vegetables (beets, Bell pepper, tomatoes), except for garlic, cut into medium-sized cubes, put in a container for further cooking.
Add the mixture of butter, salt and sugar and the essence and simmer, covered, for an hour.
Add garlic to the vegetables and cook the salad for another 10 minutes.
Transfer the hot beetroot salad to pre-sterilized jars and roll up.

Marinated beets "Amazing"

On two-liter jar you will need:

3 medium beets;
4 large tomatoes;
2 carrots;
5 cloves of garlic;
half a pod of hot pepper;
a few sprigs of dill and parsley;
1 liter of water;
20 gr. salt;
40 gr. Sahara;
10 ml of vinegar essence (70%).

Preparation

Peel the beets and carrots, cut into thin slices.
Also cut the tomatoes.
In a sterile jar, put the sprigs of herbs, garlic chopped into thin slices, hot pepper rings. On top, alternate layers of beets, tomatoes and carrots until the jar is full.
Add the vinegar essence to the water along with sugar and salt, boil everything and pour the resulting mixture over the vegetables.
Cork the jar. Store snacks in the refrigerator or cellar.

When harvesting, gardeners often prune and discard the beet tops. And in vain! After all, it contains a huge amount of vitamins and minerals that are so necessary for our body in winter. Pickled beet tops will become perfect dressing for cabbage soup and borscht, as well as complement vegetable salads.

The recipe will require:

1 kg of beet leaves;
2 sprigs of dill with umbrellas;
2 leaves of cherries and currants;
50 gr. chopped garlic;
20 gr. coarse salt.

Preparation

Wash the leaves thoroughly, chop in large pieces and put in a saucepan or basin, adding each layer and shifting with currant and cherry leaves, dill and garlic.
Cover the container with a clean cloth, place the load on top.
Leave the tops warm for 3 days.
Then transfer to banks, cork nylon caps and put away in the cold for storage.