Beetroot caviar is one of the most popular blanks for the winter. It is well stored in the winter and saturates our body with useful micronutrients and vitamins. Let's find out with you some recipes for cooking delicious beetroot caviar and surprise all guests with this delicious snack.
The recipe for beetroot caviar
Ingredients:
- beets - 500 g;
- tomato - 2 pcs .;
- onion - 2 pcs .;
- vegetable oil - 3 tbsp. spoons;
- garlic - 3 cloves;
- sugar - 1 tbsp. a spoon;
- lemon - 1 piece;
- salt - to taste.
Preparation
Beets are carefully washed, put into a saucepan, poured into water and boiled for 2 hours. Then cool, peel and pass through the meat grinder. Onions are cleaned, finely shredded and wessed for 5 minutes in vegetable oil. Then we spread the beetroot, mix everything and fry it. Then again we pass the mixture of onion and beet through the meat grinder. Tomatoes are mine, we take peel from them, cut them into slices, lightly fry them in a frying pan and cool them. Lemon cut in half, squeeze the juice and sprinkle them with tomatoes. Garlic is cleaned and rubbed together with salt and sugar in a mortar. We put spices and tomatoes in the beet mass, mix, put on a weak fire and cook beetroot caviar for 20 minutes. In advance, we wash and sterilize the cans, dry them. We lay out the hot caviar on the banks, roll them up and put the cans down. We wrap them with a blanket and leave them in this condition until it cools down completely. We serve beetroot caviar either as a snack, either as a side dish to potatoes and meat dishes or add it to borsch. You can store such caviar from beet in a cool place, but it is best in the refrigerator.
Caviar with cucumber
Ingredients:
- beets - 500 g;
- onion - 2 pcs .;
- tomato puree - 3 tbsp. spoons;
- pickled cucumber - 2 pieces;
- vegetable oil - 3 tbsp. spoons;
- sugar - 1 teaspoon;
- vinegar - 2 tsp.
- granulated sugar - 1 teaspoon;
- salt, pepper - to taste.
Preparation
How to cook beetroot caviar? My beets, we put in a saucepan with salted water and boil until ready. Then gently drain the water, we cool the vegetable, clean it and crush it. Onions cut into half rings, we pass for 5 minutes in vegetable oil, and then add the tomato puree to the roasting and mix. We remove pickled cucumbers from seeds and peel, grind them into small cubes. All vegetables are mixed, blown, cooled, seasoned with salt, pepper, sugar and vinegar. We put the caviar in a clean jar and store it in the refrigerator.
Beetroot caviar with garlic
Ingredients:
- beet - 700 g;
- vegetable oil - 0.5 tbsp. spoons;
- carrots - 3 pieces;
- tomato puree - 3 tbsp. a spoon;
- onion - 1 pc .;
- garlic - 3 cloves;
- greens of dill, parsley - at will;
- salt, pepper - to taste.
Preparation
Raw vegetables: beets and carrots are cleaned, washed and rubbed on a fine grater. Then put in a deep pan or pan with a cast-iron bottom, pour in vegetable oil, and simmer on medium heat until soft, periodically mixing. Next, add the separately roasted onions with tomato, squeeze through the garlic press, season the caviar with salt, pepper and sugar. We serve as a cold snack, sprinkling finely chopped greens of dill, parsley and chopped garlic.
Beetroot caviar with prunes
Ingredients:
- beet - 2 pcs .;
- prunes - 10 pieces;
- butter;
- tomato paste - 8 teaspoons;
- garlic - 1 clove;
- citric acid - to taste;
- salt, pepper - to taste.
Preparation
The beets are cleaned, lettuce together with prunes through a meat grinder and fry the resulting stuffing in vegetable oil for 10 minutes. When the caviar has cooled, add the tomato paste, salt, citric acid, pepper and garlic. We mix everything thoroughly, crush it with a blender until smooth and serve it on the table.
Fans of vegetable caviar will certainly appreciate the recipes of mushroom and eggplant caviar . Enjoy your meal!