Beet caviar for the winter without sterilization. Spicy-sweet beetroot caviar

Among the numerous home-made preparations from vegetables, a beetroot appetizer in the form of caviar is especially bright both in taste and in appearance. It is about her that we will talk today and tell you how to cook such a delicacy yourself for the winter.

How to cook red beet caviar for the winter - a recipe with garlic

Ingredients:

• red beets - 1.9 kg;
• tomatoes - 2.9 kg;
• large garlic heads - 3 pcs.;
• sweet bell pepper - 850 g;
• hot pepper pods - 2-3 pcs.;
• rock non-iodized salt - 50 g or to taste;
• granulated sugar - 15 g.

Cooking

To prepare caviar, we select beets of vinaigrette varieties with a rich color, peel the root crops and pass through a meat grinder (you can grind in a blender). We place the crushed beetroot mass in a saucepan or cauldron, add unflavored sunflower oil and put it on the burner of the stove over moderate heat. Let the contents of the vessel boil and let it boil for half an hour with occasional stirring.

At this time, the washed tomatoes, as well as the Bulgarian and hot peppers, peeled from the stalks and seeds, are crushed in the same manner as the beets and put into separate bowls.

We also grind the peeled garlic cloves. You can simply squeeze them through a press, grind through a grater, or also use a meat grinder or blender.

After thirty minutes of cooking, add the twisted tomatoes to the bowl and cook the workpiece for another forty minutes. After the lapse of time, lay the bell pepper and continue cooking for another twenty minutes. At the final stage, we throw in the garlic mass and hot pepper, add some salt to the snack, add sugar, let it boil for ten minutes and immediately pack it into sterile and dry glass jars. After corking the vessels, it is necessary to place them for natural self-sterilization under a “fur coat” until they cool completely.

To get sharper beet caviar for the winter, the number of hot pepper pods must be doubled. For the dietary option of harvesting, you can not put it at all, and also replace the garlic with onions.

Caviar from boiled beets for the winter - a recipe with onions

Ingredients:

• red beets - 4 kg;
• bulbs - 2 kg;
• rock non-iodized salt - 60 g or to taste;
• refined sunflower oil - 240 ml;
• allspice peas - 4-5 pcs.;
• bay leaves (optional) - 2 pcs.;
• vinegar (9%) - 190 ml.

Cooking

This option for preparing caviar from beets is fundamentally different from the previous one both in technology and in taste of the finished workpiece. This time we will pre-boil the beets until fully cooked. To do this, wash the roots of vinaigrette varieties thoroughly and fill them with water in a suitable vessel. Cook the vegetable after boiling from forty minutes to one and a half hours (until soft). Beets can also be cooked in foil or in a sleeve in the oven, so it will turn out even tastier, and also retain the color and valuable properties as much as possible.

While the beets are cooking, peel and cut into cubes as small as possible onions. When ready and after cooling, we clean and grind the root crops on a medium or fine grater. You can simply use a blender or food processor to chop the vegetable.

Put the prepared onion in a frying pan with heated oil and fry a little. Now add the beetroot mass, add salt to the ingredients, throw in the peppercorns and bay leaves as desired and simmer with frequent stirring for twenty minutes.

Tasty and juicy beet caviar for the winter

We add vinegar at the end, heat the workpiece for another minute and immediately pack it into dry, sterile vessels. After corking, we place the containers under the “fur coat” for natural self-sterilization.

Beet caviar in a slow cooker

Beetroot caviar, like grandmother's, in a slow cooker

It so happened that the taste of beetroot caviar is inextricably linked with the feeling of summer. The fact is that this delicacy was fed to me by my grandmother, with whom I stayed during the summer holidays. And she cooked this very ordinary beetroot or, as it was called in my small homeland, beet so tasty that it turned out to be a real delicacy. If someone offered me boiled beetroot as a source of many useful vitamins for lunch, I would not even look at it. But it was impossible to drag me away from beetroot caviar. It was especially nice to have a sandwich or two, generously spread with sweetish and slightly spicy caviar, during the summer rain, when all the games in the grandmother's garden were suspended, and you could sit on the veranda, watch the rain water the beds, and slowly drink fragrant tea with lemon balm… Grandmother was frying beetroot yummy in a huge cast-iron frying pan. And I use a multicooker. But still, the memories of the summer are the best. I offer you a recipe for beetroot caviar in a slow cooker. Maybe she will remind you of something good.

I used my grandmother's recipe and deviated from it only in small details. I took the following products:

• Beets - 2 pcs. (at the exit I got a half-liter jar of caviar),
• Onion - 1 pc.,
• Garlic - 4-5 cloves,
• Tomato juice - 100 g (you can replace it with tomato paste or fresh tomato),
• Olive oil for frying - 10 g,
• Sugar - 10 g,
• Dill - to taste.

If you want, you can diversify the dish with your choice of raisins, prunes or crushed walnuts. All this will get along well with beets and garlic and will give the caviar a special piquancy.

There is another option: add about the same volume of carrots as beets. It will be, however, already carrot-beet caviar.

How to cook beetroot caviar in a slow cooker

In order for beetroot caviar to be a success, you first need to cook beetroot. I poured the root crops with cold water and set them to boil for 40 minutes. At first I wanted to steam vegetables, but I realized that I didn’t guess with the size of the beets, which did not fit in a low basket for a double boiler. However, it can be cooked in any way or baked, if it is more convenient. When the beets were cooked, I put them aside to cool.

In the meantime, she chopped the onion and garlic into smaller pieces.

I poured oil into the bowl of the multicooker and put the onion and garlic there, fry until golden brown. After 5 minutes, I added tomato juice to the vegetables in the slow cooker and left it all to stew for some more time.

Now it was necessary to launch the main ingredient - beets. If I had a blender, cooking would be completed easily and naturally. But for some reason I was not going to acquire this miracle of technology yet, despite the fact that there were already more than enough reasons. Well, since the blender is not available to me right now, the good old grater comes to the rescue. It was on a grater, by the way, that my grandmother rubbed beets for caviar when I was little. How she had the patience - I do not understand. While I was rubbing two juicy root crops on a fine grater (you must use a fine one, if grated on a large grater, it will be completely different), I managed to remember a bunch of other things that seem so funny from the height of many years. For example, the way grandfather grumbled at grandmother: “that you’re all in the kitchen and doing housework, it would be better if you went and rested ...”, and grandmother explained that she wanted to pamper her granddaughters, and then go to rest ... Or how my grandmother and my sister taught to play football and rejoiced noisily when she managed to score the ball into our goal ...

However, I talk too much - it's beet caviar that affects me. Grated or chopped beets in any other way should be put in a slow cooker, sprinkled with sugar, dill and whatever else you want to add to caviar. Sugar is for... honestly, I don't know what for. It's just that my grandmother sprinkled sugar on the beets, and I did not dare to deviate from this rule. If you are going to pour raisins, then hold it a little in boiling water before that - it will turn out delicious. Then the slow cooker stews a fragrant snack for 40 minutes.

Beetroot caviar can be served hot, but you can also wait until it cools down. Grandmother rolled the still hot “beetroot” (as she called caviar) into sterilized jars, then they stood “upside down” for a whole day, after which they were placed on the refrigerator shelf. The cold "beetroot" from the fridge was just as delicious.

Caviar from beets through a meat grinder for the winter

The main rule of eating it is spreading it on fresh "gray" bread and sprinkling with herbs. In this case, pleasant memories are provided to you. 🙂

Cooking time - about 2 hours (of which 40 minutes the beets are cooked by themselves and another 40 minutes the caviar is also stewed by itself)

Beetroot caviar in a slow cooker

Beet caviar is a lean, dietary and very healthy dish. It is important to choose the right beets, this healing root crop should not be very large, have maroon flesh without any white patches. Young beet leaves can also be eaten, for example, for botvinnik (borscht with beet tops). Beets are a real healer of our body - it stabilizes metabolism, lowers cholesterol levels, and helps to eliminate toxins from the body. Such vegetable caviar can be cooked at any time of the year, and in winter it is simply necessary for the body. I try to cook this healthy vegetable more often. Well, beetroot caviar cooked in a slow cooker turns out to be especially tasty and tender.

Ingredients:

• beets - 2-3 pcs
• carrots - 1-2 pieces
• onion - 2-3 pcs
• tomato paste - 1 tbsp.
• vegetable oil.
• salt, spices to taste.
• fresh dill and garlic - optional.

How to cook beetroot caviar in a slow cooker:

Prepare all vegetables, wash and peel them.

Heat the multicooker bowl with vegetable oil on the "frying" or "baking" mode. Finely chop the onion, put it in a preheated multicooker bowl and fry until transparent.

Grate the carrots on a medium grater, add to the onion, mix and continue cooking.

Grate the beets on a coarse or medium grater, add to the onions and carrots. Mix.

Then salt the dish, add spices (black pepper, Provence herbs, fresh dill, garlic) and tomato paste. If you come across beets that are not sweet enough, you can add a little sugar to the caviar to taste. Mix.

Beetroot caviar is ideal for sandwiches; when hot, it can be a side dish, and when cold, it can be an appetizer. I recommend trying this recipe to all beetroot lovers.

Bon appetit!!!

Multicooker Polaris PMC 0510AD. Power 700 W.

Other recipes from the site:

Beet caviar in a slow cooker

Posted by Nina Minina | in the category Recipes tasty and inexpensive, Recipes for a slow cooker, Recipes from vegetables in a slow cooker 08.05.2015

Total cooking time - 1 hour 10 minutes Active cooking time - 1 hour 0 minute Cost - very economical Calories per 100 gr - 89 kcal Number of servings - 3 servings

How to cook beetroot caviar in a slow cooker

Ingredients:

Beets - 1 pc. Carrot - 1 pc. Onion - 1 pc. Tomato juice - 1 tbsp. (200 ml) Vegetable oil - 2 tbsp. for frying Spices - to taste Salt - to taste

Cooking:

Beets and carrots for caviar can be raw or ready-made, i.e. pre-cooked or baked. Cooking is similar, but will differ only in the time of stewing in a slow cooker. By the way, if you decide to cook from boiled vegetables, it is best to cook them in a slow cooker in the automatic “steamed” mode. Then you need to cool the beets and carrots, peel, grate and stew together with the fried onion and tomato ingredient in a multicooker bowl for a few minutes.

Another option is to prepare caviar from raw beets and carrots, which will be shown in step-by-step photographs.

All vegetables must be cleaned. Chop the onion into small cubes. Grate beets and carrots into a medium grater or chop them using kitchen appliances (in a food processor or in a blender bowl). Set the automatic “stewing” mode in the multicooker, the time of which depends on the model, but on average one hour is enough for vegetables, and you are guided by this time.

If the multicooker has such a function as a "multi-cooker", then use it. Set 105-110 degrees and time 30 minutes.

Pour vegetable oil into the bowl of the multicooker and put the onion in it. Let the onion heat up with the oil, then fry it while stirring for a couple of minutes and add the carrots. Lightly salt. The first minutes of stewing take place at high temperatures, it turns out almost frying, so the ingredients for caviar need to be stirred.

Five minutes after the carrots, add the grated beets. Next you need to pour in the tomato juice and mix. In addition to tomato juice, you can take tomato sauce or tomato paste mixed with water.

As spices, the most popular options for beet caviar are garlic and fresh herbs. Garlic should be crushed through a press or on a fine grater, and fresh herbs (dill, parsley) finely chopped. You can experiment with ready-made mixtures of dry spices and herbs: Provencal or Italian herbs, Caucasian herbs, curry, masala for vegetables or pick up something to your liking.

It is easy to check the readiness of caviar from beets and carrots, the vegetables should be soft, and almost all the liquid should boil away. Salt the dish to taste, mix with spices, let it brew for five minutes. Serve hot or cold.

Do you like these recipes? Vegetable caviar Aivar with focaccia

Beet caviar recipes for the winter in a slow cooker

A beetroot snack is an ideal option not only for vegetable lovers, but also for those who follow their figure or observe fasts.

Beetroot caviar in a slow cooker for the winter is very easy to prepare, this unit is a real lifesaver for busy housewives.

Beetroot is a very healthy vegetable, it is the most valuable source of folic acid and improves metabolism, removing toxins from the body.

Try to cook beetroot caviar in a slow cooker, according to the proposed delicious recipes for homemade beetroot preparations.

Preservation of caviar from beets in a slow cooker

Ingredients:

• 1.5 kg beets
• 150 g tomato paste
• 2 onions
• 2 tbsp 6% vinegar
• salt, sugar, pepper - to taste
• vegetable oil

How to roll caviar from beets for the winter:

1. Wash and boil the beets without peeling. Cool, peel and grate on a fine grater.

2. Turning on the “Baking” mode, fry the finely chopped onion in vegetable oil until transparent.

3. Add tomato paste and cook for another 5 minutes.

4. Put the beets in the slow cooker, add vinegar, salt, sugar and ground pepper to taste, fry together in the “Baking” mode for another 10 minutes.

5. Switch the multicooker to the "Extinguishing" mode and cook for 1.5 hours with the lid closed.

6. Immediately transfer the finished caviar to sterilized jars and roll up the lids.

Beet caviar with carrots in a slow cooker for the winter

Ingredients:

• beets - 2-3 pcs.
• carrots - 1-2 pcs.
• onion - 2-3 pcs.
• tomato sauce - tablespoon
• vinegar essence - 1 teaspoon
• vegetable oil for frying
• spices

Cooking caviar from beets in a slow cooker:

1. Wash and clean vegetables. Grate beets and carrots on a coarse grater.

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2. Pour enough oil into the slow cooker so that it covers the bottom completely. Heat it up on the "Frying" mode.

3. Add diced onion and fry until translucent.

4. Put the grated root vegetables and tomato sauce, salt to taste, pepper, add spices and mix well.

5. Cook in the "Extinguishing" mode for 30-40 minutes, depending on the program.

6. After opening the pressure cooker, pour in the vinegar essence, mix quickly with a pre-scalded spoon and immediately place in sterilized jars.

7. Roll up with boiled lids and leave to cool upside down under a warm blanket.

Combined beet caviar for the winter in a slow cooker

Ingredients:

• beets - 3 large
• onion - 5 pcs.
• bell pepper - 8 pcs.
• tomatoes - 1 kg
• garlic - 5-6 cloves
• oil - 200 ml
• salt - 1.5 tbsp. spoons
• sugar - 1 cup
• vinegar (70%) - 1.5 tsp

How to cook caviar from beets in a slow cooker:

1. Heat the oil on the “Baking” mode and fry the finely chopped onion in it.

2. Wash the bell pepper, remove the seeds and stalks and also cut into small cubes. Send to the bow.

3. Cut the garlic into thin slices and add to the slow cooker.

4. Cut the tomatoes in half and grate, discarding the skins, and then rub through a sieve to get rid of the seeds.

5. Add to the multicooker bowl, salt and add sugar.

6. Wash the beets, peel and grate on a coarse grater. Pour over vegetables and stir. Taste it. If necessary, salt and add granulated sugar.

7. After the end of the “Baking” mode, turn on the “Stew” mode and cook for at least an hour.

If you want to spin homogeneous beet caviar, after stewing, punch the mass with a blender.

8. Open the lid, add vinegar, stir and simmer for another 7-10 minutes.

9. Arrange in sterilized jars, roll up with boiled lids and leave to cool, turning upside down under the covers.

Good afternoon, my dear readers. Now it's harvest time in the gardens. I remembered this only when my grandmother "delighted" me with an almost full bag of beets! It's been a good year, you see. For about five minutes I fell into a stupor, not really understanding what I would do with it. I have nowhere to store it, I won’t be able to eat such an amount in a few weeks, the freezing is canceled due to the fact that the freezer is already full of fruits, herbs and vegetables. In general, I was confused and even a little upset, it's a pity that the good will be lost. But, after some time, it dawned on me - after all, last fall I made wonderful beet preparations! And this deliciousness flew away in an instant, even the winter did not really have time to come. So, rolling up my sleeves, I go to the kitchen to process beetroot, as my grandmother says. I invite you with me, I will share with you recipes for beetroot caviar for the winter - it's very tasty!

I have several favorite recipes, each of them has its own special taste and method of preparation. But one thing unites them: all these recipes with photos will help you quickly and easily prepare incredibly tasty and healthy beet caviar for the winter.

Caviar classic "Ripe Buryachok"

This recipe is a classic that has been tried and tested over the years. This is how my grandmother and mother cooked, and now I continue the tradition. Caviar turns out surprisingly tasty and satisfying. I love to eat it, spread it on a piece of bread, without any side dishes.

Ingredients:

• Beets - 1 kg;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Tomatoes or tomato paste - 3 pcs. or 2 tbsp. l.;
• Garlic - 1 head;
• Salt - 1 tsp;
• Sugar - 1 tsp;
• Ground black pepper - 0.5 tsp;
• Vinegar 9% - 100 ml;
• Vegetable oil - 250 ml.

Cooking:

1. We immediately proceed to the most “dirty” work - you need to clean and wash all the vegetables. Now you need to decide what consistency of caviar you want to get. For example, I rub beets and carrots on a coarse grater, and cut the onion into medium cubes. If you want the caviar to be smaller - use a finer grater, or even an immersion blender - then it will generally turn out "like from a store."
2. Having decided, we begin the process of processing vegetables. So, chop onions, carrots and beets, as we see fit.
3. We take a large frying pan - such that all our vegetables can fit in it. Fry the onion in it, after pouring a little vegetable oil. This should be done over high heat so that the onion is fried, and not stewed, then the finished dish will have a special flavor.
4. When the onion has formed a golden crust, reduce the heat and send carrots and beets to it. Add salt, granulated sugar, the remaining vegetable oil, mix thoroughly and simmer over low heat for 15 minutes. Stir the vegetables every 3-5 minutes so that they do not burn.
5. Now we peel the tomatoes from the skin - this will be easy to do by dousing them with boiling water beforehand. We cut them into small pieces and send them to the pan with vegetables. If instead of fresh tomatoes, you have tomato paste, then everything is much simpler - just add it to the vegetables. Mix everything well, cover with a lid and continue to simmer for another 10 minutes.
6. Peel and chop the garlic, using a press or a fine grater. We add it to our vegetables. We also send ground pepper, vinegar there and simmer everything together for 5 minutes.

We lay out hot caviar in dry, clean jars and roll them up. Preparation for the winter is completely ready!

Tip: To make caviar taste more original, you can add your favorite spices to it. I like to complement the caviar with coriander and dried parsley. I add spices along with pepper, vinegar and garlic.

The recipe for beetroot caviar with tomatoes for the winter is very tasty!

And now I will tell you how to make caviar without vinegar, because. Not everyone loves this product. Such a preparation is good both on its own and for cooking borscht - instead of fresh vegetables. So, we are preparing caviar for the winter from beets with tomatoes, it is very tasty and healthy, believe me.

Ingredients:

• Beets - 1 kg;
• Onions - 4 pcs.;
• Tomatoes or tomato paste - 4 pcs. or 4 tbsp. l.;
• Garlic - 1 head;
• Sunflower oil - 100 ml;
• Sugar - 2 tbsp. l.;
• Salt and lemon juice - to taste.

1. We will thoroughly wash our beets and send them to boil. We determine the degree of readiness with a knife, when it gently passes through the beets - you can remove it from the fire. Immediately drain the boiling water from the vegetables and fill with cold tap water. This will make the beets even softer. Cool and clean it, and then grind it as we see fit. I prefer a large grater.
2. Peel the onion, cut into small cubes, send to a frying pan with heated oil and fry until golden brown. When the onion has acquired a golden hue, we send chopped beets to it, reduce the heat and simmer for 15 minutes. Do not forget that vegetables need to be mixed periodically.
3. We remove the skin from the tomatoes, cut them in the same way as onions and send them to fry in a separate pan with a little oil. Add the fried tomatoes to the beets along with sugar, salt and garlic. Pour in lemon juice, to taste. Simmer everything together for 30 minutes.

We lay out hot caviar from beets in clean, dry jars and roll them up.

Tip: if you are preparing such caviar for children, you can not add garlic. Replace it with dry herbs - cilantro, parsley, dill.

Beet caviar with vegetables

This recipe was told to me by my friend, and for many years now, I have been using it every year. Vegetable caviar with beets for the winter, it turns out very tasty and instantly flies off the table. A pronounced taste of beets with tomatoes and bell peppers, a slightly sour shade and moderately spicy - you will lick your fingers!

Ingredients:

• Beets - 1 kg;
• Bulgarian pepper - 5 pcs.;
• Carrots - 4 pcs.;
• Onions - 3 pcs.;
• Tomato juice - 0.5 l;
• Tomato paste - 1.5 tbsp. l.;
• Chili pepper - 1-2 pcs.;
• Vinegar - 1.5 tbsp. l.;
• Salt - 1 tbsp. l.;
• Sunflower oil - 50 ml + 200-300 ml for frying.

Cooking:

1. We clean the beets, carrots and onions, wash them and chop them: beets and carrots - on a coarse grater, onions - in small cubes. We clean the pepper from seeds and "tails". Put the hot pepper aside, and cut the Bulgarian into cubes.
2. Pour about 20 ml of vegetable oil into a large, deep frying pan and put the beets there. Add another 50 ml of sunflower oil and all the vinegar, cover with a lid, and simmer for 30 minutes. Don't forget to stir occasionally!
3. All prepared vegetables, separately fry. Carrots and onions - until golden brown, and bell peppers - until golden brown.
4. After 30 minutes, add the fried vegetables, tomato paste to the beets and pour in the tomato juice. Season the caviar with salt, mix well and simmer over low heat for another 30 minutes.
5. Grind the hot pepper in a blender or cut it very finely, and add it to the caviar 10 minutes before the end of the process.
6. If you follow the recipe, now you need to chop the caviar with an immersion blender and simmer for another 5 minutes on low heat. But I don't, and I end up with caviar in the form of a salad. Here decide for yourself what you want to see on your table - caviar salad or caviar puree.
7. Now we lay out the hot caviar in pre-sterilized jars. In each jar of caviar, add another 1 teaspoon of vinegar and roll up as usual.

Incredibly delicious vegetable caviar with beets is completely ready!

Tip: it is better to use oil for this caviar not refined, but the so-called “bazaar”, with a smell. Then the finished dish will be much tastier and more aromatic.

Fried beetroot caviar for the winter: a recipe like in the USSR

Here we come to my favorite recipe. Everyone knows, some by hearsay, and some for sure, how delicious food was in the Soviet Union. This caviar is no exception - this is the taste that our grandparents remember.

Ingredients:

• Beets - 2 kg;
• Carrots - 1 kg;
• Onions - 600 g;
• Tomatoes - 1 kg;
• Vegetable oil - 600 ml;
• Garlic - 4 heads;
• Vinegar 9% - 200 ml;
• Salt, sugar and black ground pepper - to taste.

We clean the beets, carrots and onions, wash them thoroughly and chop them. Three carrots with beets on a medium grater, and cut the onion into small cubes.

Now you need to wash and cut the tomatoes into slices. I will make a reservation right away, of all the recipes, it is in this that it is necessary to use only fresh tomatoes. If you replace them with tomato paste, then the unique taste of caviar will be lost.

In a large frying pan, fry the onion. When it has acquired its characteristic golden hue, add the remaining oil and add prepared carrots and tomatoes to it. We fry everything together for 10 minutes and do not forget to stir. We send chopped beets there, season with salt, pepper and sugar to taste. Pour in the vinegar and simmer for another 30 minutes, covered with a lid. Remember to stir the caviar every 3-5 minutes. A few minutes before cooking, add chopped garlic.

We determine the consistency of the snack and, if necessary, grind it with an immersion blender.

We lay out hot caviar in sterilized and dried jars.

Now you can surprise your loved ones with an unforgettable taste of caviar, just like in the USSR!

Tip: just like in the previous recipe, it is recommended to use only “bazaar” oil here, otherwise the taste will be lost. And one more little tip: if you decide to use this recipe, then cook several servings at once, because. This delicious treat is eaten in no time!

Caviar with beets and eggplant

Now I will tell you how to cook an unusual snack. No one who has tried it has yet been able to guess what it consists of. But everyone liked it, without exception! Such preservation is suitable both as a salad and as a “spread” on bread. Yes, and guests are not ashamed to serve it on the table!

Ingredients:

• Burak - 1 kg;
• Eggplant - 1 kg;
• Apples - 1 kg;
• Sugar - 6 tbsp. l.;
• Salt - 2 tbsp. l.;
• Vegetable oil - 1.5 tbsp.;
• Garlic - to taste.

How to cook:

1. First, let's clean the beets. Now thoroughly wash the eggplant, apples and beets. We cut the eggplants and apples into small cubes, and chop the beets on a coarse grater. Mix everything well, add salt and sugar. Add minced garlic to taste. Mix thoroughly again and leave for 1 hour for the vegetables to release the juice.
2. Pour vegetable oil into vegetables and put on medium heat. Bring to a boil, reduce heat and simmer covered for 30 minutes. After half an hour, remove the lid and simmer for another 20 minutes. Do not forget to stir occasionally so that the caviar does not burn.
3. Now you can use an immersion blender to grind caviar to a puree state, or you can roll it up in this form. If you decide to grind it, then after that, put out the caviar for another 5-10 minutes.

We lay out the hot caviar in sterilized jars and roll it up. The original snack for the winter is ready!

Tip: it is better to use sweet and sour apples for this recipe, then the taste of caviar will be moderately saturated with acid and sweetness.

I bring to your attention a video recipe for making beet caviar for the winter.

So my recipes ended, and with them the beets. Now in the winter I will enjoy healthy goodies. Using these proven recipes for delicious beetroot caviar for the winter, you can easily prepare such an appetizer for yourself and your family. On a cold winter evening, having gathered the whole family for dinner in a warm and cozy kitchen, open a jar of caviar and treat your loved ones. Many-voiced "thank you" and requests for more will be the best reward for you! Bon appetit and see you soon!

2016-09-24

Date: 24 09 2016

Tags:

Hello my dear readers! I always thought that beetroot preparations were not the most popular. Although this year I doubted it very much. My borscht dressing for the winter beats all the records of "readability" and "cookability". My mother inspired me to write today's article. This year she prepared several types of beetroot caviar for different tastes. I resisted, but my mother's pressure was stronger. The heroine of today is beetroot caviar for the winter in all sorts of different “guises”.

Beets are now sold all year round. But only now, in the fertile autumn, our stalls are filled with local fresh, wonderful burgundy root crops at the best price. Hands itch to take and compose caviar from them with all sorts of variations. Fortunately, “vinaigrette prima” is friends with tomatoes, peppers, garlic, carrots, almost any greens, and even mushrooms, zucchini and apples. Can you imagine what scope for our imagination? The combination of beets and horseradish is incomparable - for many it is completely unfamiliar in taste. Let's start with the simplest and move on to the more complex.

Beet caviar for the winter: my signature recipes

The easiest recipe for beetroot caviar with tomatoes

Ingredients

• 1.2 kg of raw burgundy beets.
• 3 large onions.
• 120 ml vegetable oil.
• 700 g red tomatoes with fleshy sugar pulp.
• 60 ml table 9% vinegar.
• Ground black pepper.
• 1 medium head of garlic.
• Sugar.
• Salt.

How to cook

My remarks

• From the specified amount of products, two jars of 0.5 liters are obtained.
• Similar caviar is prepared from beets and carrots (usually 500 g of carrots are taken for 1 kg of beets) - it turns out a very tasty snack. Carrots should be boiled separately.
• Add any greens at the end of cooking. Dill, parsley, basil are suitable here - they are in perfect harmony with garlic and tomatoes.
• To make the caviar spicy, add bitter pepper twisted through a meat grinder or finely chopped with a knife 10-15 minutes before the end of cooking.
• Despite the fact that the recipe is simple, uncomplicated, the resulting product is delicious to the point of impossibility, you just lick your fingers! Caviar is good for (no worse than beets with horseradish), beef liver pate (recipe), and just with a slice of dried.

Recipe for spicy beet caviar with garlic and nuts for the winter

Ingredients

• 1 kg of raw beets.
• 150 g nuts (walnuts, hazelnuts, pine nuts).
• 1 large hot pepper.
• 150 ml olive oil.
• 5-6 cloves of garlic.
• Green basil leaves.
• Juice of two large lemons.

Cooking technology

1. Prepare root vegetables - boil whole or bake in the oven. Caviar turns out tastier from baked beets.
2. Cut the beets into cubes, put together with peeled, lightly toasted nuts, basil leaves, peeled garlic cloves, de-seeded hot peppers in a food processor or blender, pour in olive oil, grind to the desired consistency.
3. Transfer the mixture to a saucepan, heat to a boil with constant stirring, at the very end pour lemon juice. It is advisable to carry out the technological operation on a divider. If there is too little liquid in the mixture, then add a little water to prevent burning.
4. Pour the caviar into sterile jars, cover with boiled lids. Put hot water (50-60°C) for sterilization. Sterilize jars with a capacity of 0.5 liters for 40-45 minutes, twist, turn upside down, cool slowly, avoiding drafts.

Beet caviar with horseradish for the winter - Transcarpathian recipe

Ingredients

• 1.5 kg of burgundy beets.
• 200 g prepared grated horseradish.
• 70 ml of regular 9% vinegar.
• Cumin or cumin seeds (optional).
• Sugar.
• Salt.

How to cook

1. Make homemade (I already told you how to do it for the winter).
2. Boil or bake beets (whole or in halves) in a peel, peel, grate on a coarse grater.
3. On low heat, bring the beets to a boil, simmer for 30 minutes from the moment of boiling, add water if necessary, make sure that the mass does not burn.
4. Salt, sugar, ground cumin seeds or zira should be put at the end of the stew. Taste often to achieve a harmonious taste.
5. Lastly, pour vinegar, put grated horseradish.
6. Pack the caviar in prepared sterile jars, roll it up with boiled lids, turn it upside down, wrap it in warm blankets, leave it like that until it cools completely.

Beet caviar with apples, zucchini and tomato

Ingredients

• 1.3 kg of beets.
• 4 medium juicy apples.
• 1 medium zucchini.
• 1 small head of garlic.
• 120 ml vegetable oil.
• 1 chili pod.
• 40 ml apple cider vinegar.
• 250 g good tomato paste.
• Sugar.
• Salt.

How to do

1. Boil beets whole or bake in the oven, peel, cut into small cubes, chop in a blender.
2. Wash, peel, chop apples in a food processor, blender or pass through a meat grinder.
3. Wash, peel the zucchini (young ones can be left with the skin), free from the core with seeds and fibers, chop in any convenient way.
4. Heat oil in a wide deep saucepan, add prepared beets, apples and zucchini. Simmer everything together for 45-50 minutes over low heat.
5. Add chopped hot pepper (without seeds), apple cider vinegar, finely chopped or crushed garlic, salt, sugar. Cook for another 15 minutes.
6. Arrange in sterile jars, roll up with sterile lids, turn the jars over, wrap. Send for winter storage after complete cooling.

Beetroot caviar fried with mushrooms and onions for the winter

Ingredients

• 1.5 kg of beets.
• 600-700 g of fresh forest mushrooms (porcini, mushrooms, chanterelles, boletus, boletus).
• 3 large onions.
• 120 ml vegetable oil.
• 30 ml table 9% vinegar.
• Ground black pepper.
• A bunch of dill or parsley.
• Sugar.
• Salt.

How to cook

1. Grate boiled or baked beets on a coarse grater.
2. Heat the frying pan, pour vegetable oil, fry onion cubes or half rings until golden brown with constant stirring, add slices of peeled fresh mushrooms. Simmer for 15-20 minutes.
3. Add beets, cook everything together for 1 hour over low heat. Add salt, sugar (if necessary), ground black pepper
4. We lay out the finished caviar in boiling form in prepared sterile jars, cover with sterile lids, roll up, cover with a large number of warm clothes for dry sterilization. Let cool completely covered.
5. We put it in a cool place for the winter.

Beet caviar for herring under a fur coat

Wonderful preparation for the winter! It acquires special charm on the eve of the New Year holidays, when every minute counts. For caviar, you need to mix boiled beets grated on a coarse grater with salt, sugar and vinegar. Bring to a boil, pack in sterile jars and roll up with boiled lids. As usual, wrap up and cool in a wrapped form. God, how you will be delighted with such caviar during the New Year's fuss!
Finally, I suggest you, my dear readers, watch a rather informative video on the topic of cooking beet caviar.

Spicy sweet and sour beetroot caviar for the winter will delight every member of the family with its taste. The appetizer looks great on a slice of bread, goes well with any side dish and even acts as an ingredient in other dishes. You can cook it not only from the main ingredient - beets, but also add additional vegetables. Before cooking, beets are boiled, fried or processed raw, in any case, they are perfectly stored in jars until spring. Depending on the processing, the finished provisions acquire their unsurpassed, special taste. Beet caviar recipes for the winter will help you choose the taste you want to get. Before you start, you will definitely need a regular hand grater, blender or meat grinder. Boiling the ingredients can be done both in a saucepan, a frying pan, and in a slow cooker.

The usefulness of beets and dishes from it

This root crop is brightly saturated on the outside with a subtle sweetness in taste, and is also useful for everything else. Beet betaine filters unnecessary substances in the liver, normalizes metabolism and prevents an increase in blood pressure. Therefore, it is useful for people suffering from liver diseases and obesity to introduce this fruit into the diet. To treat atherosclerosis and hypertension, you also need to eat beets because they are rich in magnesium. If you often eat beetroot dishes, then the risk of experiencing problems with anemia is noticeably reduced. Another positive property of the fruit is the safety of all useful components even during heat treatment. Like all other vegetables, beets do not grow all year round, so they need to be canned and stored until spring. Preparations of such provisions are different, for example, beet caviar for the winter retains all useful trace elements until it is consumed. The burgundy vegetable is considered low in calories and is recommended in many diets. Also due to the abundance of folic acid, it is prescribed for pregnant women.

You can not use beets for people suffering from diabetes, urolithiasis and osteoporosis.

Beet caviar without carrots

Beet caviar for the winter according to this recipe involves boiling the beets initially. For the recipe, you need 1.2 kilograms of burgundy fruit. Additional ingredients will be 15 grams of vegetable oil, half a teaspoon of vinegar essence per half liter jar, 1.5 teaspoons of sugar and salt, a head of garlic. Prepare 2 glass containers of 0.5 liters. From the given proportions, you get 1 liter of beet caviar from boiled beets.

Cooking order:

Caviar from beets and carrots

Pure beetroot caviar, if it doesn’t please you, then you should try the recipe for making caviar from beets and carrots. You will need 3 beets and 1 carrot. To saturate the taste, you can add 2 onions and about 6 pieces of garlic. Filling includes vegetable oil in the amount of 3 tbsp. spoons, thick tomato paste 2 tbsp. spoons, vinegar essence half a teaspoon. A pod of red hot pepper and a mixture of any fragrant herbs are added to taste. From the provided components, two jars of 500 grams of fried beet caviar with carrots should come out.

Cooking order:

Caviar from beets through a meat grinder

Easy to prepare caviar from beets for the winter through a meat grinder. Every housewife has such a kitchen appliance, so feel free to take 2 pieces of beets and the same amount of carrots to prepare a delicious preparation for the winter. For aroma and piquant taste, you can take black ground pepper, and for dressing vegetable oil 2 tbsp. spoons, half a spoonful of vinegar essence for each jar. And, here, you will need only 1 can, with a volume of 0.5 liters. Do not forget about salt, you need to take it to taste.

Cooking order:

Instead of a meat grinder, you can use a blender or food processor. It will not affect the taste of the finished provisions.

Beet caviar in a slow cooker

The laziest will definitely consider the recipe for beetroot caviar in a slow cooker. Cooking with this technique significantly reduces the time, so you can quickly enjoy the fruits of your culinary labors. A pound of beets, one carrot, 2 onions and 2 cloves of garlic should be prepared for the dish. For dressing you will need thick tomato paste - 2 tbsp. spoons, vegetable oil - 4 tbsp. spoons, water - 100 grams, sugar - 2 teaspoons, salt to taste. As spices for beet caviar for the winter, you can take black and red ground pepper to taste.

Cooking order:

Each cooking item in the slow cooker provides for regular stirring of the ingredients to avoid burning.

Caviar from for the winter, made in large quantities, saves time later. This preparation is perfect as a component of borscht. No need to suffer, rubbing beets and frying. It is enough to open a can of conservation and add a few spoons to a rich borscht. Such provisions help to save strength when preparing salads "Herring under a fur coat" and "Ragout". The finished dish is even better than with freshly cooked beets. Bon appetit!

Video recipe for beet caviar with apple

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. Connect all the 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.