Beetroot caviar for the winter through a meat grinder: recipes are very tasty. Beetroot caviar from raw, boiled beets, fried, spicy, with garlic, apples, eggplant, tomato paste, onions, horseradish, vegetables, beet-zucchini, beet-carrot: the best recipes

Beet caviar - very useful product for our body, it contains many vitamins. This caviar can rightfully be attributed to dietary products, since its use will not affect the figure. I decided to add apples and eggplants to beet caviar, which enriched its taste. In this version, there is no garlic in the composition, so it is quite possible to have a bite of caviar at lunchtime without worrying that there will be an extraneous smell.

If you do not plan to roll up beetroot caviar with eggplant and apples for the winter, but cook here and now, then exclude vinegar, it is added only as a preservative.

From these ingredients, a little more than a liter of the finished product is obtained.

Prepare the necessary ingredients from the list.

Peel the raw beets and grate on a medium grater.

Peel apples and eggplants, cut them into small cubes, about 1 cm.

Mix beets with apples and eggplants, put in a saucepan with a thick bottom.

Add sugar and salt to the pan, mix again and leave for 1 hour, covering the pan with a lid. During this time, vegetables and apples will release juice.

Then put the pan on a small fire and simmer for 1 hour, stirring occasionally.

After that, pour vegetable oil into the caviar and simmer together for 15 minutes. Add vinegar at the very end if you plan to roll it into jars.

Place hot caviar in sterilized jars, roll up and wrap until completely cool. Beetroot caviar with eggplant and apples is ready for the winter.

Caviar is delicious both warm and cold.

Enjoy your meal!

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 they have one thing in common: all these recipes with photos will help you quickly and easily prepare incredibly tasty and delicious food for the winter. useful caviar from beets.

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. Adding 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 pour over cold water from the tap. 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 small amount oils. 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". Hot peppers set 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 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 fried vegetables, tomato paste to the beets and pour 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 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 you need to use only fresh tomatoes. If you replace them 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. Original appetizer ready for the winter!

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!

How much has been said about the benefits of beets. This vegetable has a rather beneficial effect on our digestive system and fills the body. beneficial substances and vitamins.

For these reasons, beet harvesting for the winter has become quite widespread.

Perhaps the most important beet preparation is caviar. To prepare it, no special culinary talents are required. However, there are a variety of variations and methods of preparation. We will analyze some of these methods today.

Delicious beetroot caviar “Lick your fingers”

Ingredients:

• 1 kg beets
• 3 onions
• 5 garlic cloves
• 5 tablespoons vegetable oil
• 4 tablespoons tomato paste
• 1 teaspoon vinegar essence
• Salt, spices and herbs to taste.

Beet caviar recipe:

To prepare this snack, we need a large frying pan with high sides or a cast-iron cauldron. Pour vegetable oil into the bottom of the pan. Fry the chopped onion in it until soft. While the onion is fried, peel and grate the beets on a coarse grater.

We lay the prepared beetroot to the onion. Simmer, stirring, 20 minutes. Next, lay all the other ingredients: tomato paste, salt, herbs and spices. Simmer for another 10 minutes.

After the whole mass is thoroughly stewed, lay the chopped garlic and pour in vinegar essence. Arrange in jars and seal iron lids. We send for storage in the cold.

Recipe for spicy-sweet beetroot caviar

Ingredients:

• 1 kg beets
• 1 kg carrots
• 1 kg sweet bell pepper
• 4 kg tomatoes
• 800 grams of onion
• 500 grams of apples
• 5 cloves of garlic
• 3 bay leaves
• 3 - 4 allspice peas
• 1 hot pepper
• Salt pepper, Provencal herbs- taste
• 2 tablespoons of vinegar essence.

Recipe:

We clean the beets and carrots and three on a coarse grater. Bulgarian pepper and onion are also peeled and cut into medium-sized half rings. Fry all the vegetables on hot vegetable oil in a large container with a thick bottom for 20-25 minutes.

Next, lay the tomato puree, which we can prepare with a blender. By the way, you can replace the tomatoes with tomato paste. We put all the spices and grated apples, and mix well. Simmer for 30 minutes. At the end, add chopped garlic. Packed in clean jars. Pour a little essence into each jar. We seal tightly.

Recipe for beetroot caviar “Original”

Ingredients:

• 1 kg beets
• 500 grams of green tomatoes
• 500 grams of bell pepper
• 500 grams of turnip onion
• 5 allspice peas
• Salt, sugar, ground black and ground red pepper - to taste
• 1/2 cup vegetable oil.

Recipe for “Original” caviar:

All vegetables are initially cleaned and washed with water. We grate the beetroot, and chop the rest of the vegetables in an arbitrary way, but not too coarsely.

Pour oil into the bottom of a large frying pan and heat it up. Throw the onion into the pan and fry until golden. After laying all the remaining ingredients along with spices. Simmer for 40 minutes.

We lay out the caviar in clean jars. Sterilize in the oven for 10 - 15 minutes. Roll up with iron lids.

Variations in the preparation of beetroot caviar

As we have already seen, it is not so difficult to cook beet caviar for the winter. Each housewife is quite capable of deriving her own recipe by trial method, which meets all her taste preferences.

So some add apples, bell peppers, pumpkins and eggplants to beetroot caviar. Beetroot and valuable because it goes well with a variety of ingredients. However, despite all the simplicity and clarity of the recipes, there are still some secrets of preparing this snack.

Caviar should be cooked only from quality products with no visible signs of damage. For the preparation of caviar, the so-called “vinaigrette” beets are best suited. It is more sweet and juicy.

And, of course, products should be packaged in sterilized jars. So we will protect the snack from the growth of bacteria and from inevitable spoilage.

Another recipe for the most delicious beetroot caviar

Ingredients:

• 2 large beets
• 1 carrot
• 1 head of onion
• 150 ml vegetable oil
• 1 tablespoon tomato paste
• Spices to taste
• 1 tablespoon 9% vinegar.

How to cook:

Boil beets and carrots until fully cooked. We clean and three on a grater. Finely diced onion fried in vegetable oil. We lay the carrots with beets and simmer for about 20 minutes. Next, put the tomato paste and spices. Simmer for another 10 minutes. At the end, pour in the vinegar and mix everything well. Arrange in sterilized jars and close with iron lids.

Recipe for beet-zucchini caviar

Ingredients:

• 2 kg zucchini
• 1 kg beets
• 1 kg onion
• 1/2 cup sugar
• 2 tablespoons salt
• 1/2 cup vegetable oil
• Spices to taste
• 3 tablespoons tomato paste
• 1 teaspoon essence.

Zucchini-beetroot caviar:

We clean and chop all vegetables. Put in a large saucepan. Fill with vegetable oil. You can add a little water. Simmer until vegetables give juice. After we put the tomato paste and spices. Simmer for 1 hour.

Distribute to banks. Pour vinegar essence into each jar.

Recipe for beet caviar with garlic

Ingredients:

• 1 kg beets
• 1 head of garlic
• Salt, sugar, parsley, dried dill, cumin and rosemary - to taste
• 100 ml table vinegar
• 2 liters of water.

Beet caviar with garlic:

Boil water and cool slightly. We dissolve vinegar and spices in it. Beets are pre-boiled and cleaned. Peeled vegetables cut into thin strips. Mix with minced garlic.

We distribute the vegetables in jars and fill with marinade. We sterilize the jars in a saucepan with water for 10 - 15 minutes. Roll up.

Recipe for beetroot caviar with apples and eggplants

Ingredients:

• 1 kg beets
• 1 kg eggplant
• 900 grams of sweet and sour apples
• 6 tablespoons of sugar
• 1 1/2 tablespoons salt
• 400 ml vegetable oil.

Cooking:

We clean the beets and rub on a grater. Cut apples and eggplant into slices. Place all ingredients in a large saucepan and sprinkle with sugar. Let it stand for an hour and a half. As soon as we saw that the juice stood out, we put the pan on the stove. Add salt. Simmer for about 1 hour. After that, pour in the vegetable oil and cook for another 10 minutes. We lay out the caviar in jars and cork.

Recipe beetroot salad for the winter

Based on beetroot caviar, it turns out quite a tasty and healthy salad. To prepare it, we take a jar of beetroot caviar. Add to it 2 - 3 chopped cloves of garlic, a few pieces of prunes, previously steamed with boiling water, half a glass of walnuts. Dress the salad with sour cream or mayonnaise. Incredibly tasty and healthy snack ready.

Similar recipes:

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Elementary products and classic taste. An hour to prepare and very little vinegar.

We need:

• Beets - 6 pcs. medium
• Onion - 4 pcs. medium
• Tomato paste - 1.5-2 tbsp. heaped spoons
• Vegetable oil - 7-8 tbsp. spoons
• Sugar - 2 teaspoons + to taste
• Salt - 1 teaspoon + to taste
• Black and allspice - to taste
• Vinegar (9%) - 3-4 teaspoons

Important details.

• Conservation yield - up to 2 liters
• We always take fresh, domestic-made tomato paste for blanks, without E-nis. Similarly - pure coarse salt, not China.

The preparation is simple - to the point of genius!

We clean the root crop, and three large chips. On a regular grater - you can't imagine easier. And if you want an interesting texture, we take a Berner with a nozzle for thin straws. The option through a meat grinder is also suitable, preferably with a large grate.

Traditionally chop the onion finely. Fry until golden.

We combine vegetables in a cauldron, where we send all the dressing components - tomato paste, salt, sugar, spices. Stir and simmer over low heat with a lid on. Stir more often so that it doesn't burn. If necessary, add a little boiling water. Until the root crop is ready - about 45 minutes.

At the end, add vinegar. We pack the hot mass in jars, roll it up, wrap it up.

The sunset is perfectly stored, costs a penny and tastes very nice.

Another cooking algorithm. First, boil or bake the beets, and then combine with fried onions and briefly warm up - up to 30 minutes.

Delicious beet caviar with pepper

We do it quickly and easily. Proportions for a solid party and photos will help you step by step. Succeed lightly!

We need:

• Beets - 2 kg
• Tomatoes - 1 kg
• Sweet pepper (red) - 500 g
• Onion - 250-300 g
• Hot pepper of medium hotness - 1 pc.
• Garlic - 3 heads (the size of a chicken egg)
• Vegetable oil - 200 ml
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. a spoon
• Vinegar (9%) - 3-4 tbsp. spoons

And again we cook according to the quick scheme.

Everything was twisted through a meat grinder. The beets were stewed with sugar, salt and butter - 20 minutes. Added tomatoes, onions and Bell pepper, sweated at a low boil - another 30 minutes. At the end, garlic and hot peppers - another 5-10 minutes of stewing. Before laying in jars - vinegar. Packed hot. The beauties slowly cool down and are placed in a closet for storage.

It is in this recipe that it is very tasty to add an apple. Choose a sweet and sour variety, without fanaticism - up to 300 grams.

"Awesome" with eggplant and apple

Ingredients:

• Beets - 1 kg
• Blue - 1 kg
• White onion - 300 g
• Apples (sweet and sour) - 300 g
• Tomatoes - 400 g
• Salt - 1.5 tbsp. spoons + to taste
• Sugar - 3 tbsp. spoons (flat)
• Spices - optional
• Vegetable oil - about 200 ml
• Vinegar (9%) - up to 3 tbsp. spoons

Important details.

• Billet output - up to 3.2 liters
• Classics are appropriate in spices: black and allspice pepper, 3-4 cloves and a couple of bay leaves. Before laying out the jars, remove the spices.
• Tomato paste instead of fresh vegetables is also suitable. Taste for salt and acidity. Vinegar can be reduced if tomatoes and apples are sour.

How we cook.

We clean all components. We cut according to mood. A sophisticated option is to make short and thin straws using a Berner grater. And everyday, but also tasty - large chips on a regular grater.

We combine colorful slides with salt and sugar. Stir and leave alone for at least 1 hour. We need semi-finished products to release juice.

Finely chop the onion and peeled tomatoes.

We simmer all the ingredients on a low boil, stirring often - 50-60 minutes. Hot mass on the banks, closed, insulated, allowed to cool. Just a darling, a little darling! And you will lick your fingers, and you will not have time to get tired.

Simple spicy caviar with horseradish

Choose the cooking method that you liked in the first recipe.

1. Or boil the main root crop and briefly stew with horseradish.
2. Or simmer everything together - from 30 minutes until cooked. The mixture should become soft.

Cutting is also free. Everything will do: a regular grater, meat grinder, thin straws on a blender. You can add onions, carrots, sour apples and tomato paste. Salt and sugar fall asleep at the end of the stew and try with predilection, which is not enough. Horseradish should not be knocked out of the ensemble in a burning solo.

Vinegar at the rate - 1 teaspoon per liter jar.

• Keep proportions. For 2 kg of root - 200 grams of spicy root.
• Clean up the hell well.

"Sharp classic" beetroot with chili

A curious video recipe for a large portion and a great opportunity to adjust the spiciness by stopping in time with a chili bookmark. We love to cut the pepper finely and toss it in pinches. Stirred - tried. So you definitely won’t miss with a picky taste.

Ingredients:

• Beets - 2 kg
• Carrot - 250 g
• Onion - 250 g
• Tomatoes - 750 g
• Bulgarian pepper - 350 g
• Garlic - 75 g
• Hot pepper (chili) - from ½ pod, i.e. piece 5-6 cm
• Vegetable oil - 150 g
• Sugar - 100 g
• Salt - 1.5 tbsp. spoons
• Vinegar (9%) - 100 ml

The yield of blanks is about 4 liters

With tomatoes without vinegar

We need:

• Beets - 4 kg
• Tomatoes - 1.5 kg
• Sweet pepper (preferably red) - 400 g
• Garlic - 8 cloves + to taste
• Salt - 1 tbsp. spoon + try!
• Sugar - 2 teaspoons
• Hot chili pepper - up to 1 pod (medium, 8-10 cm)
• Vegetable oil - 100 ml

Important details.

• Output of blanks - under 2 liters
• It is better to take dense tomatoes with obvious sourness, for example, cream. We clean them at will. Quick cleaning hack: cut each vegetable crosswise and pour boiling water for 3 minutes. After that, the skin comes off in a second.

How to cook.

We pass the root crop through a meat grinder. If it is more convenient in a blender, do not forget about the pulsating mode. Stew the beets first with all the oil - 20 minutes.

Tomatoes with or without skins are also chopped with a kitchen assistant. The last two are sent to the twisting bell peppers. Cut the rest of the peppers to taste. We love a small cube or a short straw.

Chili pepper and garlic are tastier to chop with a knife - finely-finely. Adjust the amount according to your taste for spiciness. It is better to do without seeds: they are for reckless spicy lovers.

We put the puree of tomatoes to the softened beets, mix and continue to boil - 15 minutes. Then there is a slice of pepper - 15 minutes over low heat, stirring. At the end, add garlic and chili to the mixture. We keep it on fire for 5 minutes and pack it in jars for seaming. Cool down under a blanket.

Preservation without vinegar, but will stand until winter with room temperature- in a dark closet, in the corridor or on the loggia. Tomato acid is also a preservative.

If you are afraid of such experiments, when packaging the dish, add 1 teaspoon of vinegar per liter jar.

Video - for lovers of the format. The composition of vegetables is the same, but there are a couple of differences in the procedure. Video version is prepared from boiled beets. For conservation, it is suggested to twist it through a meat grinder. And for sourness in this version, the hostess relies on tomato paste.

Ingenious life hack “Pure beetroot joy”

Ideal preparation for the future without additives. Suitable for borscht, and as a base for many salads. And it’s also so easy to make a truly festive caviar at this sunset: with fried onions and nuts in a large crumb.

What are we doing.

We boil the root crop of this year in the skin, clean and three. Chip size as you like. We lay out the juicy mass in sterile jars up to 1 liter. Fill each with salted boiled water. We cover with lids and poison to be sterilized - 15-20 minutes. We take out and pour 1 teaspoon of any vinegar into a jar, tightly roll it up. That's all the trouble!

Solo beetroot is great in the apartment, pleases with minimal sourness and rich taste of your favorite vegetable.

P.S. What to cook in winter

Of course, with these soft, well-chopped beets, it is easiest to make all kinds of salads. Due to the uniform texture, they can become an appetizer or side dish, as well as lie down on bread for a lazy breakfast.

Men's salad "Minute" with cheese and eggs.

Add by eye boiled egg and hard cheese cubes, a handful of chopped nuts and a little greenfinch, which was at hand. A dash of mayonnaise or mustard sauce on the olive oil. Half of the dinner is ready: in 10 minutes at an imposing pace!

With beans, meat and even herring.

Don't be scared: we don't recommend nasty things. :) It's really very satisfying and appetizing - add beans canned in own juice, and slicing cold meat. We shade the dense taste with onion, lemon, garlic. Yes, you never know! Each hostess has her own sense of beauty.

And the most interesting thing is that even salted herring in a large cube and fresh finely chopped onions will decorate the beetroot ensemble from preservation for the future. Serve with boiled potatoes: a real hit!

With dried fruits and nuts.

A simple recipe for beetroot caviar with eggplant step by step with photo.

Beetroot caviar with eggplant turns out to be very tasty and fragrant, on dried brown bread toast - a real pleasure. I cooked beetroot and vegetable caviar, but in this version - with eggplant - I did it for the first time, I was very pleased with the result, eggplant grains are found - like eggs, this gives vegetable snack very nice structure.

• National cuisine: home kitchen
• Dish type: Snacks, Vegetable snacks
• Recipe Difficulty: simple recipe
• Features: Recipe for Vegetarian Diet

• Preparation time: 13 minutes
• Time for preparing: 40
• Servings: 5 servings
• Amount of calories: 270 kilocalories
• Occasion: Dinner, Lunch, Afternoon

Ingredients for 5 servings

• beets (large) - 1 pc.
• carrots - 1 pc.
• eggplant - 1 pc.
• onion - 1 pc.
• garlic - 3 teeth
• tomato juice - 1 stack.
• sugar - 1 tsp
• salt (to taste)

step by step

1. Peel vegetables and prepare for use.
2. Cut the onion, grate the carrots on a fine grater, fry in vegetable oil for 3 minutes.
3. Add the beets, grated on a fine grater, fry, stirring for 5-7 minutes over medium heat.
4. Add grated eggplant, fry for another 5 minutes.
5. Pour in the tomato juice, reduce the heat to a minimum, mix, cook for 25 minutes over low heat.
6. 3 minutes before readiness, add garlic grated on a fine grater, mix, season with sugar and salt.
7. I served not yeast-free gray bread with cheese vats. Beetroot caviar with eggplant is ready, bon appetit!