How to cook caviar from raw beets. Caviar from beets and carrots for the winter - recipe

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

According to the classic recipe, beet caviar is prepared from boiled or baked beets. I will describe the classic recipe below (as the second cooking method or the recipe from boiled beets). I often cook beetroot caviar from raw beets, so 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 this is a matter of taste. So, I offer two ways to cook beetroot caviar, let's start cooking!

Ingredients for cooking beetroot caviar:

• Peeled beets (3 medium pcs) 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.

Recipe for making beet caviar from raw beets:

1. Peel beets and carrots. Grate raw vegetables on a fine grater and put in a saucepan or thick-walled dish 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. Chop the onion into small pieces and add to the pan, mix. Onions can be added immediately or a little later.

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

5. If you are cooking with tomato paste, then it's time to add it. Simmer for some more time until the beets are soft.

Recipe for caviar from boiled beets:

1. Grate boiled or oven-baked beets 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 it spicy, add ground red pepper or chopped chili pepper. Cool down and serve.

Cool down and you are ready to serve! Bon appetit!

Beetroot caviar for the winter is an elementary and very economical preservation, its ingredients cost mere pennies in season. In addition, it is multifunctional - an appetizer prepared according to most popular recipes can be used as a borscht dressing, added to stews and stewed vegetables. Boiled, baked or pickled beets do not lose their bright color, they are perfect for decorating salads.

Try to compare the recipes I have collected - I am sure that at least one of them will become your favorite. From the "auxiliary equipment" we need a grater and a meat grinder, as well as ordinary kitchen utensils - frying pans, pots. Do not forget to process jars and lids in advance - sterilize the first with steam or in the oven, wash the second with soap and boil.

A simple recipe for beetroot caviar for the winter

You can bring beets to the desired readiness in different ways. For a dish according to such an elementary recipe, I recommend boiling it. We will need the following products:

• beets - 1.2 kg;
• vegetable oil - 15 ml;
• sugar - 1.5 tsp;
• salt - 1.5 tsp;
• garlic - 1 small head;
• vinegar essence - ½ tsp each. for a half liter jar.

Yield - 1 liter of caviar (two jars for seaming).

Cooking :

Wash the beets first. Without cutting (so that the root crop does not turn white), put in a saucepan to boil. The process will take about an hour (if the vegetables are small - forty minutes from boiling).

It will take another hour to cool down. After that, peel the beets from the skin, remove the “tails-noses” and grate the root crops on a coarse grater.

Pour vegetable oil into a deep frying pan or a large saucepan, put the beet semi-finished product there. Salt, sugar and simmer until the juice has completely evaporated.

Lastly, add garlic, crushed with a special press, into the beetroot consistency. Simmer for about five more minutes.

Place the boiled caviar in sterile jars. Add half a spoonful of undiluted essence to each vessel. Roll up the preservation and wrap for a day.

Fried beet caviar

Ingredients:

• boiled beets - 3 pcs.;
• onion - 2 medium heads;
• garlic cloves - 5-6 pcs.;
• carrots - 1 pc.;
• vegetable oil - 2-3 tbsp. l.;
• a mixture of fragrant herbs and salt (Provencal herbs are quite suitable) - to taste;
• hot chili pepper - a small pod;
• sour tomato paste - 2 tbsp. l. with a slide;
• vinegar essence - ½ tsp

Exit - two jars with a volume of 400-500 ml.

Cooking :

Peel the boiled root crops and grate coarsely.

Separately, using a grater, chop raw carrots.

Finely chop the onion and chili pepper (be sure to remove the small seeds - they give extra bitterness).

Pour the oil into a deep frying pan and put the onion - fry until a bright golden color. Send the chili and carrots to the onion fry (it will take a few more minutes for them to brown too).

Lastly, add the grated beets, sprinkle with a mixture of herbs, salt, squeeze the garlic directly into the pan. And then there's the tomato paste. Vigorously stir all the ingredients and continue to cook over medium heat - so that the composition is fried, not stewed.

When the excess moisture has evaporated (after 10-15 minutes), place the caviar in jars, pressing down with a spoon so that there are no voids. Drop a little vinegar essence into each jar (½ tsp is enough). Place the filled container in a water bath to be sterilized (10 minutes is enough). Roll up the vessels with boiled lids and put them in the basement or niche.

Spicy beet caviar with garlic and pepper

Beetroot "loves" spiciness, it makes very savory snacks, if you do not spare pepper and garlic. If these spices are well stewed, the jars can be rolled up and hidden under the bed. Love the taste of fresh garlic? The workpiece will have to be kept in the refrigerator.

So, we need:

• beets - 4-5 large root crops;
• refined oil (odorless) - 3-4 tbsp. l.;
• ground pepper (black and red hot) - to taste;
• table vinegar - 50 ml;
• garlic - 1 large head.

Yield (depending on the size of the beets) - 1.2-1.5 liters of snacks.

Cooking :

Grind the peeled and washed beets on a grater - you do not need to pre-boil the vegetable.

Pour the oil into the pan, heat well and send the ground pepper there. I usually take black at the tip of a knife, and red - up to a teaspoon (it all depends on its pungency and your tastes). Ignite the pepper in oil for 1-2 minutes - this way the bitterness will go away, but the aroma and spicy sharpness will remain.

From above, on a butter-pepper consistency, pour the beets, mix and fry for ten minutes.

Pour all the vinegar into the pan, reduce the heat and simmer until the liquid has evaporated (up to half an hour). In this case, the beets acquire a bright attractive shine.

Squeeze the garlic into the caviar, stir and reduce the heat - simmer for two minutes under the lid. Remove the preservation from the stove and immediately roll it into jars (preferably small ones, 150-200 ml each).

Beet-zucchini snack "Rustic"

Such conservation for the winter is often prepared by summer residents - both the "beet" itself and zucchini give a bountiful harvest in the season, so they need to be processed somehow. In the list of recipes, the dish is listed as "rustic appetizer."

Ingredients:

• beets - 2 kg;
• zucchini - 1 kg;
• onion - 1 kg;
• granulated sugar - 200 ml (one glass);
• vinegar 9% - 4 tbsp. l.;
• salt (preferably coarse, without additives) - 2 tbsp. l. "with a mountain";
• vegetable oil - 100 ml (half a glass);
• pepper and spices - to taste.

Yield - 2.3-2.5 liters of caviar.

Cooking :

Use a meat grinder - pass through it the pre-cleaned and washed zucchini pulp (without seeds and fibrous inside) and sliced ​​\u200b\u200bbeets.

In a deep saucepan (preferably non-stick), pour the oil, put the vegetables and add half a glass of water. During the stewing process, our ingredients will also release juice, but at the very beginning of cooking they can burn, so a little extra liquid will not hurt. Put the saucepan on the fire.

After boiling the dish, put sugar in it, sprinkle with salt, pepper to taste. Reduce the heat, cover with a lid - simmer for half an hour, stirring occasionally.

Pour vinegar into the caviar, let it simmer for a couple more minutes, then roll the boiling product into jars. Such an appetizer does not require additional sterilization; it is stored in any cool place.

Beet caviar with semolina for the winter

Despite the addition of such an unusual product for preservation (semolina), caviar is perfectly stored. It turns out to be even more satisfying - quite an independent dish for a light dinner.

Ingredients:

• red beets - 1 kg;
• onion - 1 kg;
• ripe tomatoes - 3 kg;
• sweet carrots - 2 kg;
• semolina - 200 ml (one glass);
• vegetable oil - 400 ml (two glasses);
• salt - 3-4 tbsp. l.
• sugar - 3-4 tbsp. l.;
• ground black (or red - optional) pepper - 1-2 tsp;
• vinegar essence - 3 tsp.

Approximate output - 5-5.5 liters.

Cooking :

The process is very simple. Twist all vegetables (including onions) with a meat grinder.

Send the beets, onions, tomatoes and carrots to the pan. Add butter, sugar and other spices there - cook the future caviar for two hours.

After that, slowly, in small quantities, pour the semolina into the boiled dish. In this process, the cereal should be well stirred so that no lumps are obtained. Cook for another twenty minutes.

Add vinegar to the pan, add crushed garlic - keep the saucepan on the stove for another 10 minutes. Everything, our "red caviar" is ready! Can be put into jars and sealed. Sterilization is not required, the main thing is to process glass containers and lids well before seaming.

Beet caviar with apples and bell pepper

Ingredients:

• beets - 1 kg;
• tomatoes - 1 kg;
• sour apples (green) - 1 kg;
• onions - 1 kg;
• bell pepper - 1 kg;
• carrots - 1 kg;
• spices to taste (salt, ground pepper);
• chili - 1 pod;
• garlic - 200-300 g;
• vegetable oil - 200 ml (one faceted glass);
• lemon - 1 pc. (or 50-60 ml of citric acid solution).

Yield - 4-4.5 liters of canned food.

Cooking :

There are a lot of ingredients in this dish, so we need a large saucepan. Put it on fire, pour out the oil and start adding the ingredients for the future game in the following order.

1. Onion sliced ​​in half rings (sweat until golden tint).
2. Tomatoes twisted in a meat grinder.
3. Grated beets, apples (without cores) and carrots.
4. Peeled and diced bell peppers.
5. Finely-finely chopped chili pod (as an option - it can be passed through a meat grinder with tomatoes).

Simmer everything with a lid on for about an hour. Then squeeze out the garlic, pour in the freshly squeezed lemon juice and “steam” the caviar until tender – 5-10 minutes.

Arrange the boiling snack in glass containers, roll it up, warm it with a blanket, and after a day, store it in a niche.

Beet caviar with green tomatoes and sweet pepper

This appetizer is good to make at the very end of the season. Warm days are over, and unripe tomatoes remain on the beds - do not throw them away, this is an excellent ingredient for the original preparation for the winter!

Ingredients:

• dark beets - 1 kg;
• green tomatoes - ½ kg;
• Bulgarian pepper of any color - ½ kg;
• onions - ½ kg;
• spices (salt and sugar) - to your taste;
• peppercorns - 10 pcs.;
• vegetable oil - 250 ml.

From these vegetables, 1.5 liters of canned food is obtained.

Cooking :

Halve green tomatoes and chop finely. Peel the onion and cut into quarters of rings. Pepper get rid of the "insides" and with the help of a knife turn it into straws.

Peel and chop the beets - the easiest way is to use a grater.

Fry the onion in oil. Then add to it all the other vegetable components of the future caviar, peppercorns and spices. Simmer for 45 minutes.

Since vinegar is superfluous here (green tomatoes already give a sour taste), the finished caviar will need to be sterilized before spinning. Try making it in the oven. Preheat the oven, cover a baking sheet with an unnecessary towel or rag. Put caviar in jars and cover with lids. Put the filled vessels on a rag and send them to the oven for 20 minutes, and then quickly roll them up (the main thing is not to lift the lids after sterilization so that air does not get inside again).

Caviar from beets and carrots for the winter through a meat grinder

Such a combined snack is a useful preservation that can be added to cooked dishes in winter. But it is also excellent as an independent preparation - you can spread the vegetable mixture on a slice of fragrant fresh rolls, serve with pasta, potatoes or rye bread.

Ingredients (per jar):

The yield when using this amount of ingredients is 400 ml of the product.

Cooking method:

Wash carrots and beets well with a vegetable brush, peel and rinse thoroughly again under running water.

Cut the root vegetables into pieces of arbitrary shape.

Next, the vegetables must be chopped. For this purpose, a food processor, blender or meat grinder is suitable - we will use it in this recipe.

Pass vegetables through a meat grinder with a large grate.

Place the crushed mass in a glass or enameled container. It is undesirable to use metal utensils to avoid oxidation. Place over medium heat until boiling. Do not add water - the vegetables have already given enough juice.

Then reduce the fire and simmer our semi-finished product under the lid for 1 hour. To prevent root crops from burning, place a very convenient kitchen appliance - a gas divider - under the pan (or basin, if you use it).

Herring "under a fur coat", but the need to boil and rub the beets every time, dirtying a bunch of dishes, is rather tiring. With the help of summer preparations, I get out of the situation very simply: I open a jar of preservation, put a layer of beetroot snack on top of the layers of onions and potatoes, and pour mayonnaise. Due to the spices stewed with vegetables, it turns out even tastier than in the traditional version.

Another interesting salad that I advise you to try is beets with prunes. For a half-liter jar of the simplest canned caviar, take a handful of dry pitted berries, steam in boiling water, finely chop into strips. Crush the kernels of two walnuts into dust. Pass two fresh garlic cloves through a press. Mix all the ingredients, season with sour cream, garnish with lacy parsley on top. Bon appetit!

Step 1: Prepare the beets.

Rinse the beets thoroughly; fresh, large, juicy root crops are best suited for preparing caviar. But first, the vegetable must be prepared by cutting off the tops and root from it, and then removing the skin.
Rinse the peeled beets again with cold water to remove random grains of sand, and then chop with a coarse grater.

Step 2: Squeeze juice from citrus fruits.

Rinse the orange and lemon, and then, using a special device, squeeze the juice from the fruit. In this case, you should carefully monitor that the pulp and seeds from the fruit do not get into it.
If you don't have a juicer, you can easily do everything by hand. To do this, you need to cut an orange and a lemon into slices, then make two cuts across each and, turning the pulp inward, crush. True, this method is less effective than a juicer, so it is better to take one and a half oranges and a lemon.

Step 3: Prepare the marinade.

Mix freshly squeezed fruit juice with apple cider vinegar and vegetable oil. Then add granulated sugar, salt and dried herbs. Beat the dressing until it becomes a smooth mixture.

Step 4: Cooking beet caviar.

Transfer the grated beets to a deep plate or saucepan, pour over the prepared dressing and mix very thoroughly. Cover the container with a salad with a lid and send everything to infuse in the refrigerator for 3-5 hours. During this time, the beets will be properly saturated with marinade and spices, but at the same time remain crispy and healthy.

Step 5: Serve raw beet caviar.

Raw beet caviar prepared according to this recipe is incredibly tasty, slightly sweet and has an unusual citrus aroma. And most importantly, this appetizer is very useful for your digestion, so it must be present on an ordinary or festive table, where heavy dishes are presented in abundance. Vegetable caviar is good both on its own, spread on bread, and as an addition to a complex side dish, so it can be served in various ways.
Bon appetit!

Walnuts and prunes go surprisingly well with beetroot caviar.

Instead of dried dill, you can take fresh, but before adding to the marinade, rinse thoroughly and chop into very small pieces.

It is quite possible to prepare various salads from beetroot caviar, including herring under a fur coat, however, it is worth considering the peculiar taste that caviar has received, and therefore slightly change the recipes.

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

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

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

Recipe for beetroot caviar as in the USSR "Nostalgia"

Products for cooking are the following:

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

Cooking steps:

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

On a note!

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

How to cook beetroot caviar in a five-minute frying pan

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

Cooking technology:

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

Beetroot caviar fried with onions

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

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

Cooking:

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

Here are some simple recipes for excellent preparations for the winter, which are easy and simple to prepare. Have a delicious winter!

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

Beetroot caviar is often more uniform and mashed, while borscht dressing may consist of larger cuts of vegetables. There are a lot of beet caviar recipes, which indicates the popularity of this preparation.

Caviar from beets and carrots 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 it can also be used to cook no less tasty than borscht dressing. In any case, beetroot caviar will be very appropriate on the winter table.

It is no secret that beetroot belongs to dietary products for the light of a small amount of kilocalories. Regular consumption 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.,
• Onion - 500 gr.,
• Salt - 2 tbsp. spoons,
• Sugar - 3 tbsp. spoons,
• Vinegar -6 tbsp. spoons
• Sunflower refined oil - 50 ml.

Caviar from beets and carrots for the winter - recipe

Beets and wash. Peel them and the onion. Now the vegetables should be chopped. For these purposes, you can use a meat grinder, food processor or blender. For ease of grinding, cut the beets, onions and carrots into several pieces. Put the vegetables one by one in the blender bowl and twist them.

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

Mix vegetables.

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

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

Pour in table vinegar.

Salt and sugar caviar.

After that, 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 exactly the same as it is well stored both in an apartment, and in a basement or cellar at low temperatures.

Caviar from beets for the winter and carrots while it is cooking, sterilize 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.

Dip the lids for 1-2 minutes in boiling water. In sterile jars, spread hot beet caviar with a spoon. Seal the banks. Place them upside down on the lids. Wrap up warmly for additional sterilization.

Caviar from beets and carrots for the winter. Photo

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

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. All the rest, too, cut into several parts. After that, pass all the vegetables through a meat grinder. Next, transfer the vegetable puree to the pan. After that, boil beet caviar with tomatoes for 40 minutes. Next, add the amount of salt, sugar and vinegar indicated in the ingredients to it. Boil it for another 10-15 minutes. Close in small, sterilized jars.