Beetroot caviar for the winter is a delicious recipe for harvesting. Beetroot caviar, like grandmother's, in a slow cooker

Beetroot caviar is an appetizer, a sauce, a dressing for borscht, and a spread for sandwiches. So many wonderful ways to use a simple, but very tasty and healthy preparation. There are even more recipes, the most interesting options are collected here.

Delicious beetroot caviar for the winter - general principles of cooking

Caviar can be prepared from boiled, baked or fresh beets. The root crop is cleaned, crushed, combined with other ingredients. The workpiece is boiled, stewed or fried. Often several methods of heat treatment are combined.

What is usually added to beet caviar:

Tomatoes;

Carrot.

Since the appetizer is prepared for the winter, vinegar is often put in it, which can be replaced with lemon juice or dry acid. Sugar is added to improve the taste. For smoothing, vegetable oil is poured. If all or individual ingredients are fried, the fats are added to the pan during pre-cooking. It is allowed to use any spices, often hot peppers, horseradish are added to the caviar.

Winter harvesting requires sterility. Not only cans with lids are processed, but also other used utensils. Cleanliness is the key to the preservation of caviar.

Delicious beetroot caviar for the winter with tomatoes

The simplest and most famous recipe for delicious beetroot caviar for the winter. We choose the juiciest and darkest root crops so that the workpiece is bright and fragrant.

Ingredients

Tomatoes 300 g;

A kilogram of beets;

4-5 onions;

80 ml of oil;

head of garlic;

2 spoons of sugar;

20 ml of vinegar 6%.

Cooking

1. Soak the beets in cold water for a few minutes to soak the dirt, rinse with a brush, boil in the skin.

2. As soon as the roots are easily pierced, drain the broth, fill with cold water. Cool down, clean up.

3. Finely chop the onion, put in hot oil, fry. Use a large saucepan or cauldron.

4. Grind the boiled beets in any way, usually the root crop is twisted through a meat grinder.

5. Add beets to the onion, cook together.

6. Grate the tomatoes, remove the skin. Pour the resulting tomato to the vegetables. Boil the mass until thick.

7. The head of garlic must be peeled, chopped, added to beet caviar.

8. Immediately pour in the vinegar and season the snack with sugar, salt to taste.

9. Simmer for about five minutes.

10. Arrange the boiling workpiece in sterile jars. Roll up immediately, cool.

Delicious beetroot caviar for the winter with carrots (on a grater)

A very interesting version of caviar with a bright taste and color. You don't need a meat grinder or a blender to make it. Both carrots and beets can be cooked in advance, root vegetables are boiled in their skins.

Ingredients

Beetroot kilogram;

Half a kilo of carrots;

Garlic 3-4 cloves;

5-6 tomatoes;

300 g of onion;

120 ml of oil;

15 g of salt;

30 g of sugar;

30 ml of vinegar.

Cooking

1. Cut the onion into cubes, put in a large saucepan with hot oil. Fry.

2. After a few minutes, add chopped tomatoes. Cook the onion and pasta until the tomato is fried. It should become dark and thick.

3. Rub the carrot finely, add to the onion, cook for a couple more minutes.

4. Now add the grated beets, fry together.

5. As soon as all the water has evaporated, you need to pour in 150 ml of boiling water, add sugar, salt. To taste, put paprika, hot pepper and any other spices.

6. Stew caviar under the lid for 15 minutes.

7. Add vinegar, stir.

8. We are waiting for a minute. Now you can lay out the workpiece in jars, twist.

Delicious beetroot caviar for the winter from baked root crops

A method of preparing healthy and tasty beetroot caviar for the winter without frying. Root vegetables are baked in foil. The vinegar used is apple cider vinegar.

Ingredients

2 kg of beets;

1 head of garlic;

110 ml of oil;

4 carrots;

4 onion heads;

2 spoons of sugar;

50 ml of apple cider vinegar;

Salt to taste.

Cooking

1. Put the washed beets in foil, wrap, put on a baking sheet. We also pack carrots.

2. Put the baking sheet with vegetables in the oven. We bake the beets for 60-80 minutes at 180 degrees, take out the carrots earlier.

3. Cool the vegetables, peel and grind through a meat grinder.

4. We also twist the onion through a meat grinder along with peeled garlic cloves. We put everything in a saucepan, add vegetable oil.

5. Put the caviar on the stove, cook for 30 minutes, stir regularly.

7. Add vinegar to beet caviar, stir, boil for a couple more minutes and pour the workpiece into jars. We seal immediately.

Delicious beetroot caviar for the winter "Sharp"

For spicy caviar, capsicum is used. If there is none or little, then hot ground pepper can be used. In this case, add spices to your liking. Cooking recipe.

Ingredients

1.5 kg of boiled beets;

0.5 kg of tomatoes;

0.4 kg of onion;

0.3 kg of carrots;

4 pods of hot pepper;

2 heads of garlic;

20 ml of vinegar;

40 g of sugar;

A glass of oil.

Cooking

1. Rub onions and carrots, put them in hot oil, fry together for about five minutes. It is not necessary to bring to full readiness, it is enough to give the vegetables a pleasant aroma.

2. Add grated beets, but you can also twist the vegetable.

3. Grind the tomatoes and hot peppers. Pour over vegetables, stir. Cover and cook for 20 minutes over low heat. Do not forget to stir so that the mass does not burn.

4. During this time, grind the garlic, prepare all the spices, vinegar. We sterilize jars.

5. Add everything to the pot with caviar, mix, let the spices dissolve, adjust the taste.

6. Boil for another five minutes.

7. Now you can put the snack into sterile containers. Roll up and you're done!

Delicious beet caviar for the winter from raw vegetables

For this recipe for delicious beetroot caviar for the winter, root crops do not need to be boiled in advance. Everything is laid raw and cooked. Use tomato paste instead of tomatoes.

Ingredients

1.5 kg of beets;

300 g of onion;

200 g carrots;

150 ml of oil;

5 cloves of garlic;

3 spoons of sugar;

1 spoon of vinegar;

Spices to taste.

Cooking

1. We clean all the vegetables. We rub the carrots and beets, chop the onion into cubes or straws. We do what we like best. Finely chop the garlic.

2. We take a saucepan, preferably a large or cauldron or a thick-walled pan. We heat up the oil.

3. Add with an interval of 3 minutes: onions, then carrots, at the end beets.

4. After adding the beets, cook the vegetables for another five minutes.

5. Add a glass of boiling water.

6. Close the lid, cook until the vegetables are soft.

7. Open, add chopped garlic, followed by spices and sugar with vinegar.

8. Stir, add tomato paste. If the product is concentrated and thick, then you can put less than the norm.

9. Boil for another five minutes and you can pack beetroot caviar in sterile jars.

Delicious beetroot caviar for the winter with bell pepper

It is not necessary to use only red pepper for this caviar, green pods can also be used.

Ingredients

1 kg of boiled beets;

0.5 kg of pepper;

2 onions;

2 carrots;

1 st. l. vinegar;

Salt to taste;

120 ml of oil;

70 g of tomato paste;

1 spoon of sugar.

Cooking

1. Cut the onion into small cubes, fry in oil.

2. We twist the raw carrots through a meat grinder, transfer to the onion, fry until soft.

3. Add diced bell pepper, cook everything together for another five minutes.

4. Now it's the turn of the beets. We clean the root crops, pass through a meat grinder, add to the rest of the ingredients.

5. Fry the caviar over low heat for about ten more minutes.

6. Dilute the paste with 100 ml of water, salt and pepper, dissolve sugar and vinegar in it. Pour everything together into the beets.

7. Stew for five minutes, pack in sterile containers, tighten the lids.

Delicious beetroot caviar for the winter with nuts

Another variant of spicy beetroot caviar. For this preparation, you will need a minimum set of ingredients. Everything is very simple, but delicious.

Ingredients

1.5 kg of boiled beets;

3 onion heads;

0.5 cups of oil;

A glass of nuts;

2 pods of hot pepper;

15 ml of vinegar.

Cooking

1. Cut the onion as finely as possible, fry in oil.

2. We twist the beets in a meat grinder along with hot peppers. Put on the onion. We fry on a small fire. If the mass starts to burn, you can pour in a little hot water.

3. Chop the nuts into small pieces, put them in an empty and dry frying pan, fry a little.

4. We shift the nuts into caviar.

5. You can immediately add salt. Add chopped garlic if you like.

6. Stir, continue to simmer over low heat for another five minutes, season with vinegar, stir well.

7. We lay out the caviar in jars.

To make the caviar more tender, all the ingredients are interrupted with a blender or twisted through a meat grinder with a fine mesh. But you can cook an appetizer with pieces, you get an original salad, also tasty and bright.

Beets do not need to be cooked for several hours. It is enough for small root crops to boil for half an hour, then they are poured with ice water and left to cool completely. The fluid must be periodically replaced with cold. Large root crops are allowed to boil for 40-45 minutes.

Table vinegar in winter preparations can be replaced with apple cider vinegar, but taking into account the percentage of acid. In any case, it is added at the very end of the cooking of beet caviar, otherwise the process can be slowed down and the vegetables will remain tough.

Winter beet blanks are always wrapped in a blanket, until completely cooled, they keep the top upside down. This technique avoids additional sterilization of the workpiece, increases the shelf life.

Even in ancient Rus', beets were considered a miraculous vegetable that could restore physical strength. It looks so inconspicuous and unpretentious, it turns out to be indispensable in the daily diet. No other vegetable can boast such a successful combination of taste and health benefits with minimal cooking costs. During the harvest season, thrifty housewives try to prepare this valuable product for the future. There are many options, but beet caviar recipes for the winter are especially popular. The absence of preservatives extends the shelf life. This is convenient, as it can be used as an independent snack, and as a dressing for borscht.

Cooking features

Cooking beet caviar is easier than it might seem at first glance. Here are some professional tips for beginner cooks:

• Caviar implies a homogeneous consistency without the slightest inclusion of large pieces. Since now the world of modern technology, the blender is the best option to get the desired result. Some grind beets in the old proven way - through a meat grinder or on a grater.
• Before boiling beets, it is enough just to wash it from dirt. It is not worth cutting off the stalks and tails, otherwise all the juice will flow out, taking away the useful composition. As a result, the vegetable loses its red color, becomes faded and tasteless.
• It takes a lot of time to cook beets, on average - 50-90 minutes. Some resort to one trick: boil less, and then immerse in ice water and leave for 30 minutes. Another effective way to speed up is to use a microwave oven. The fruits are placed in a plastic bag and laid for 8 minutes at maximum power. This is followed by a ten-minute break and re-start for 5 minutes. For large vegetables, increase the time.
• For preparations with beet caviar for the winter, only pasteurized glass jars are taken, the optimal volume of which is not more than 1 liter.
• Garlic is added to the composition 3-4 minutes before the end of the cooking process, then its aroma will not be lost in the total mass.
• Immediately after preparation, caviar is not served at the table. It will be tastier and richer if you let it brew for at least 10 minutes.

Recipes for beetroot caviar may vary in composition and method of preparation. Some use boiled root crops, others use raw. This nuance is worth paying attention to. It is recommended to grind raw beets in a meat grinder, then the caviar mass turns out to be grainy. Thanks to various additives and spices, you can change the taste of the dish according to individual preferences.

Recipes for cooking beetroot caviar for the winter

Beetroot caviar is a versatile snack, suitable for eating raw and hot. Along with the ease of preparation and all-season availability of products, they highlight the great benefits of dishes for the body. Winter preparations are no more difficult to make than a regular salad for dinner. And you don’t need to talk about convenience, it’s worth opening a jar, and a vitamin salad is already on the table. It goes well with any side dishes, meat, fish. It is no less tasty to put caviar on toast and eat it with soup.

Nutritionists recommend including beets in the diet of those who care about their health. A daily beetroot supplement would be ideal, but 3-4 times per week is sufficient. Such yummy cannot get bored, as they use a diverse ingredient composition. Therefore, each new recipe has a special taste.

Caviar with garlic and pepper

Beetroot caviar prepared according to this recipe is suitable as a separate appetizer or dressing in soup. In addition, it is a dietary product: only 150-170 kcal per 100 g.

The following food package is required:

• 2 kg of beets;
• 200 g carrots;
• 3-4 tablespoons of tomato paste;
• 500 g of sweet pepper;
• 2 pods of hot pepper;
• 5-6 cloves of garlic;
• 200 ml of odorless vegetable oil;
• 25-30 g of salt.

The calculation of ingredients is presented for 1.5 liters of the finished product. The time spent on cooking is 50 minutes.

Procedure:

1. 1. Root crops are washed and peeled. Cut into 4 pieces.
2. 2. Large pepper, previously washed under running water, cut in half and take out the seeds from the inside.
3. 3. Garlic cloves are freed from the husk. If you use fresh garlic, then the consumption will be less. This is due to the greater spiciness than that of the one that has lain down for a while.
4. 4. The beets are twisted in a meat grinder. The result is a grain-like mass, where salt is poured and mixed thoroughly.
5. 5. Rub the carrots on a fine grater.
6. 6. Combine all prepared components.
7. 7. The next step is to add oil and tomato paste.
8. 8. Next, raw caviar is put on fire and stewed for 30-40 minutes.

The finished product is laid out in sterilized jars and twisted. Turn upside down and leave to cool at room temperature. Lettuce keeps well in a cool place. The appetizer comes out quite spicy in taste, so season with sour cream or mayonnaise before serving.

fried billet

The recipe is easy to prepare, but the salad comes out amazingly tasty and fragrant. When using this vegetable delicacy, kindergarten dishes from beets, the same delicate and rich texture, emerge.

Ingredients:

• beetroot fruits - 3-4 pieces;
• onion turnip - 3 heads;
• garlic - 3-4 cloves;
• sunflower oil - 100 ml;
• bay leaf - 2 pcs.;
• salt and powdered black pepper - a pinch each.

Optionally, you can add a mixture of Italian herbs. Any spices are put according to taste sensations.

The preparation includes washing vegetables and peeling, cutting into several parts. Finely chop the onion and garlic. Rub the beets on a medium grater. Mix it in a pan with onions and fry over high heat for 5-7 minutes. Then reduce the heat and simmer under a closed lid for another 20 minutes. 10 minutes before shutdown put a bay leaf, after another 5 minutes - garlic. Simmer for a few minutes, add pepper and remove from the stove. After the process is completed, the laurel leaves are taken out.

Such caviar is good immediately or slightly cooled. Combined with fish and meat or mashed potatoes. You can cook delicious sandwiches with it, and decorate with chopped herbs on top.

For winter storage, the appetizer is laid out in prepared glass containers, poured into each vinegar (1 teaspoon per liter jar) and twisted. Turn over and wrap in thick towels until completely cooled. Then put in the refrigerator.

With horseradish and salted cucumbers

The dish comes out with a non-standard flavor bouquet, which is achieved by including horseradish and pickles. The sweetness of beets and cucumber sourness, plus the bitterness of horseradish successfully overlap each other, forming a spicy and pleasant aftertaste.

From the ingredients you will need:

• 2 beet roots;
• 2 pcs. pickled or pickled cucumbers;
• horseradish put to taste;
• table salt on the tip of a knife.

For dressing, sour cream with at least 20% fat content or mayonnaise is suitable.

First, boil the beets until the desired softness is obtained. Check the readiness with a knife, piercing the fruit. After cooling, peeled vegetables are rubbed finely on a grater. Do the same with cucumbers and horseradish. All components are mixed and distributed in small glass containers. Put in boiling water for sterilization for 15-20 minutes. Close with tin or nylon lids. Leave at room conditions for 12 hours. Then they are put away for storage.

Root crops for this dish are selected in a rich burgundy color with a sugary aftertaste.

Caviar is prepared in a similar way, only with grinding in a blender. Then a fine-grained structure comes out, with a milder taste.

With zucchini

It is best to combine beets with zucchini. Vegetables are in perfect harmony with each other. And the method of preparing blanks for the winter is so easy that even a novice cook can handle it. A similar pate is obtained with an unobtrusive crunch and a light structure.

Grocery list:

• beets and zucchini - each 2.5-3 kg;
• onion - 1, 3 -1.5 kg;
• refined vegetable oil - 100 ml;
• granulated sugar - 250-300 g;
• salt - 30-40 g;
• vinegar 9% - 110 ml.

It takes 40-50 minutes to prepare the preservation. Peel the vegetables and cut into bite-sized pieces. In this case, the largest version of the chips is used. Onions are chopped into narrow half rings. All components are combined and mixed. Leave to infuse for 30-40 minutes. After the allotted time has elapsed, when a lot of juice has been released, a fire is set at medium intensity. Bring to a boil and blanch for about 45 minutes. Lay hot caviar in sterilized jars and close.

Fragrant beetroot snack

If you want to create something original, with a non-standard flavor, you should pay attention to this recipe. Here, forest mushrooms will become a highlight, which will serve as a source of a new taste and unusual smell.

For cooking prepare:

• 1 kg of boiled beets;
• 100 g fresh mushrooms;
• 2 bulbous heads;
• 25-30 g of edible salt;
• 1-2 teaspoons of sugar;
• 2 teaspoons of vinegar essence 9%.

Spices and bay leaf are added to taste and individual choice. If dried mushrooms are used, then 50 grams is enough. Just pre-soak them.

Cooking order:

1. 1. Boil the beets together with the peel until half cooked, and after cooling they clean them.
2. 2. Twist in a meat grinder.
3. 3. Fresh mushrooms are cut into small pieces. Dried ones are first soaked in hot water, then cut into long strips.
4. 4. Bulbs crumble into small cubes.
5. 5. All blanks are fried separately.
6. 6. Transfer the ingredients to one pan, preferably with a thickened bottom. Turn on the heat and simmer under the lid for about 40 minutes.
7. 7. Pour spices, salt and pepper. Lay bay leaves.
8. 8. Vinegar is poured 5 minutes before the end of the process.

The caviar mass is laid out hot in small jars and rolled up with tin lids. After aging at room conditions (days), they are cleaned in a cellar or refrigerator. The dish is served as an addition to fried or boiled potatoes, meat, fish. For a quick snack, hearty sandwiches are made. It is enough to spread caviar on a piece of bread, put a piece of bacon or salted herring on top. With a fragrant cup of tea, eating such a dish will bring a lot of pleasure.

Winter preparations are convenient to use, since you don’t have to think about how to diversify your regular diet. Just open another jar of salad, transfer to a bowl and season with sauce. For beauty and aroma, they decorate with greenery on top. In terms of nutritional value and useful composition, beets have no equal. Its advantage is that it is suitable for long-term storage, both raw and canned.

Beetroot is one of the most useful vegetables, it is sure to be included in the diet of people who care about their health and want to maintain a good figure. One of the most popular beetroot snacks is caviar. Its preparation takes some 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. Beet caviar for the winter is made according to special recipes, it contains natural preservatives: salt, sugar, vinegar and others. This is important to consider if you want to prepare a tasty and healthy snack for the future.

Cooking features

Cooking caviar from beets is not difficult, but if you do not take into account some features, then it will not come out appetizing enough.

• Beetroot caviar should have a uniform consistency, so the beets for it must be crushed, while avoiding unground pieces from getting into the vegetable mass. It is most reliable to skip the beets through a meat grinder, but other options are also acceptable. For example, you can use a blender or a grater with large holes.
• Before boiling the beets, it only needs to be washed. It is not worth cutting off the tail and the stalk, otherwise the beets will give all the juice to the broth, and it 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. The time indicated is for medium-sized beets, with a diameter of 7-8 cm. For larger specimens, a little more time will be required.
• To store ready-made caviar, you can only use sterilized jars, preferably small ones: from 0.5 l to 1 l.

The recipe for preparing beet caviar for the winter should be read carefully, since in some cases the beets are not boiled before grinding.

Classic beet caviar recipe

Composition (for 2 l):

• beets - 2 kg;
• onion - 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 onion and cut it into small pieces if you used a regular grater to chop the beets, or quarters of rings (as thin as possible) if you chopped it on a grater for Korean salads.
• Mix onions with beets, salt the vegetable mixture.
• Pour in the oil and vinegar, stir and put in a deep frying pan or cauldron.
• Simmer over low heat for 20 minutes after boiling.
• Divide the caviar into sterilized jars. If you plan to store this appetizer in a warm place, put the jars of caviar in a pot of water and sterilize them for 5-25 minutes, depending on the capacity of the jars. Sterilization is not required for storage in a cool place.
• Roll up the jars, wait for them to cool and put them away for the winter.

Caviar cooked according to this recipe is very tender. It can be eaten as an independent snack, it can be used to prepare other dishes, in particular the salad "Herring under a fur coat".

A simple recipe for beet 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 the boiled and cooled beets and grate 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 garlic cloves through a press.
• Pour the oil into the pan, put the beetroot mass and simmer until the excess liquid has evaporated from the beets (about 20 minutes).
• Add the garlic, stir, simmer for another 5 minutes and remove from heat.
• Add vinegar essence, mix well and place in sterilized jars.
• Close up the banks. You can store them immediately after they have cooled down.

Caviar according to this recipe is quite spicy. Before serving, it is a good idea to season this appetizer with sour cream or mayonnaise.

Fried beet caviar for the winter

Composition (for 2 l):

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

Cooking method:

• Peel the raw beets and grate coarsely. If desired, 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 onion and pepper in it, fry them for 5 minutes, add carrots and fry for another 5 minutes over medium heat.
• Add beets, fry vegetables for another 10 minutes.
• Put the garlic and tomato paste to the vegetables, salt them and mix vigorously.
• Continuing to stir, fry for another 10 minutes.
• Arrange in sterilized jars, tamping with a spoon.
• Pour a little vinegar essence into each jar (a teaspoon per liter jar).
• Put the jars in a water bath and sterilize them for 10-20 minutes, depending on their size.
• Screw on the lids, turn over and cover with a blanket.
• Store after 24 hours.

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

Delicate beet caviar with semolina

Composition (per 2.5 l):

• beets - 0.5 kg;
• onion - 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, pepper the vegetable mass, add oil and sugar to it, put on a quiet fire.
• Boil for 2 hours.
• Add semolina in small portions, mixing well each time so that there are no lumps.
• Simmer another 20 minutes.
• Pour in the vinegar essence, mix well and remove from heat.
• Pour into sterilized jars and seal immediately.
• After cooling, put away for winter storage.

Caviar prepared according to this recipe has a delicate and thick texture, it can be spread on sandwiches like a pate.

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 to make soups and other dishes.

Beetroot is known for its all-season availability and great health benefits. Delicious beet caviar mass is easier to make than it seems at first glance, and the cooking process will not take you much time.

Taste and benefits

Caviar from a nondescript-looking root crop has high taste qualities. Such yummy cannot get bored, since a wide variety of ingredients are used for its preparation. Each new recipe is unique in taste.

Prepared in compliance with all the rules, the preparation has a very interesting taste: in the mouth there is a feeling as if you are eating some uniquely delicious minced meat appetizer. This fact is an additional argument why this dish is worth preparing, because not everyone likes the pronounced aroma and taste of a pure root crop.

Nutritionists advise including this red product in the diet as often as possible. The benefits of the root crop, as the basic component of caviar, are evaluated according to two criteria:

1. Firstly, beets contain almost all the minerals and vitamins necessary for a person.
2. Secondly, there are substances in beets that do not break down during heat treatment. The healing substance betaine, on the contrary, enhances its effect during heat treatment.

Doctors recommend beetroot dishes as a prophylactic against hypertension. Betaine promotes the absorption of protein and lowers blood pressure, prevents obesity, especially the accumulation of fat in the liver. A rejuvenating effect is provided by folic acid.

Dishes from this root crop perfectly remove toxins and toxins from the body, and help well with diseases of the heart and blood vessels. As a result of regular consumption, the walls of the capillaries are strengthened, the vessels expand, and excess fluid is removed from the body.

Beetroot is famous for its hematopoietic effect, and is also famous as a reliable assistant in maintaining hemoglobin levels and as a protector against anemia, atherosclerosis and leukemia.

Did you know? The heaviest beetroot in the world was grown in Somerset in 2001. The root crop weighed 23.4 kg.

Features of the choice of products for the recipe

For the preparation of preservation, choose mature root crops. They should not be hard: it is preferable that they are even soft to the touch. The main thing is not to stumble upon a fodder sample, since the taste of the workpiece will not turn out to be the one that most housewives achieve.

For beet harvesting for the winter, the best varieties are:

• "Delicacy";
• "Bohemia";
• "Detroit";
• "Modana".

These are very juicy forms, almost not affected by any diseases and perfectly tolerate a long time of storage in canned form. It is advisable to buy beets in the markets, since there is a much richer assortment and more chances to find a quality product. Choose samples without damage. Pay attention that there are no white rings on the cut. Try to select small specimens - they are much tastier, and they cook faster.

Beetroot supplement recipes do not require a lot of ingredients. In the classic recipe, in addition to beets, table or apple cider vinegar is an essential ingredient. There is also onion. It will not be superfluous if you add a little fresh garlic. Other vegetables and spices are selected individually. Thanks to various additives and spices, you can change the taste of the dish according to your taste preferences.

Did you know? Our ancestors used beetroot instead of blush for many years.

How to prepare beetroot caviar for the winter at home: a recipe with a photo

Here is the most famous beet caviar recipe. The classic winter preparation is juicy, spicy and slightly sweet in taste.

What you need in the kitchen: appliances and utensils

Caviar mass assumes a homogeneous consistency without any large pieces. To do this, a blender, meat grinder or grater come to the rescue.

In this case, it is necessary to use only pasteurized glass jars, the volume of which is not more than 1 liter.

Necessary kitchen utensils also include a large cast-iron cauldron, a preservation key, seaming lids. In addition, a small knife, a ladle, a tablespoon (for measuring bulk products), a measuring cup (for measuring liquid products) will come in handy.

Required Ingredients

The general list of components necessary for the preparation of classic beetroot caviar includes:

• beets - 1 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• tomatoes - 1 kg;
• hot pepper - 1 pc.;
• vinegar 9% - 40 ml;
• salt - 1 tbsp. l.;
• granulated sugar - 80 g (3-4 tablespoons);
• vegetable oil - 150 ml;
• garlic - 1 medium head;
• dill - 1 bunch;
• parsley - 1 bunch.

Step by step cooking process

Important! Garlic and greens should be added to the composition of the workpiece 5-10 minutes before the end of the cooking process, then their aroma will not be lost in the total mass.

How to diversify beet caviar

There are many variations on the theme of beet caviar. Each housewife, having gained experience in preparing winter preserves, one day begins to conduct experiments and create her own unique recipes. So, in addition to the classic caviar from a red root crop, preparations with various additives have long become popular. Recipes vary both in composition and in the method of preparation. Today we will look at a delicious and simple caviar with carrots and bell peppers, a recipe with the addition of an apple, as well as a dish with zucchini.

Recipe with carrots and bell peppers

This recipe is distinguished by the most correct observance of the proportions of vegetables. To prepare, take:

• beets - 3 kg;
• carrots - 2 kg;
• Bulgarian sweet pepper - 2 kg;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• dill - 150 g;
• parsley - 150 g;
• black pepper - 6-7 peas;
• salt - to taste.

Walkthrough:

1. Wash vegetables thoroughly.
2. Peel the beets and carrots, cut the stalks from the bell peppers.
3. Chop vegetables with a meat grinder or grater.
4. Put the vegetables in a saucepan, add all the other seasonings and bring to a boil.
5. Boil for about 1.5 hours.
6. Arrange in sterile jars and immediately roll up.

Recipe with apples

Try to cook an original, but simple version with an apple. In winter, this dish is eaten without a trace.

Components:

• beets, tomatoes, sour apples (green), onions, sweet bell peppers, carrots - all 1 kg each;
• chili pepper - 1 pod;
• garlic - 2 large heads;
• vegetable oil - 200 ml;
• lemon - 1 pc.

Cooking process:

1. Pour oil into the bottom of a large saucepan, heat it up and add the onion, cut into half rings. While it is fried, mince the tomatoes and add them one by one to the frying.
2. When the onions and tomatoes are stewed together a little, add the grated carrots, beets and apples. Next, send the diced sweet bell pepper. At the end, add finely chopped chili peppers. Stew all vegetables for about an hour.
3. Next, add the chopped garlic, pour in the lemon juice and bring to a boil. This should take approximately 5-10 minutes.

Important! Hot mass needed withdistribute at onceon the banks and roll up the lids. And the banks must certainly cool down under a blanket.

Recipe with zucchini

A very tasty dish comes out in combination with zucchini. The workpiece acquires a pleasant crunch.

• beets - 3 kg;
• zucchini - 3 kg;
• onion - 1.5 kg;
• salt - 3 tbsp. l.;
• table vinegar 9% - 100 ml;
• sugar - 300 g;
• vegetable oil - 100 ml.

Cooking:

1. Wash beets and zucchini thoroughly and peel.
2. Grind the beets and zucchini on a grater with the largest holes. Onion cut into half rings. Add the rest of the ingredients and leave to infuse for 30 minutes. After the specified period of time, juice should stand out.
3. Put the mass on fire. After boiling, simmer for another 40 minutes.
4. Divide the dish into sterilized jars and roll up.

Rules and conditions for storing blanks

No exceptional conditions are required for the storage of this canned food. It is recommended to keep jars of caviar in a cool, dark room. A refrigerator is quite suitable as storage, but it is better if it is a cellar or basement.

How to serve caviar to the table

Canned beet mass is a versatile dish. Delicious caviar can be served as an independent dish as a light savory snack. In addition, borscht is often seasoned with this vegetable mass. The preparation is wonderfully suitable as a side dish for any dishes, and in combination with meat or fish dishes, it is simply perfect. You can also spread caviar on a piece of bread and eat it with first courses.

Preservation will be a convenient solution when there is not enough time to prepare festive dishes. It is worth opening the jar, transferring the contents to beautiful dishes - and the vitamin salad already decorates your table.

As you can see, winter preparations from a red root crop are no more difficult to make than a regular salad for dinner. Fragrant and healthy supplement will appeal to everyone. This simple dish is able to satisfy the highest requirements of lovers of winter preservation. Bon appetit!

Video: how to cook beetroot caviar for the winter