Caviar from beets for the winter

Caviar from beets for the winter

Beetroot is one of the most useful vegetables, it must be included in the diet by people who care about their health and want to keep a good figure. One of the most popular beetroot appetizers is caviar. Her cooking takes some time, but the result is worth it. It is not surprising that many housewives often make it according to one of their favorite recipes, but not all of them are designed for long-term storage of the finished dish. Beet caviar for the winter is made according to special recipes, it consists of natural preservatives: salt, sugar, vinegar and others. This is important to consider when you want to prepare a tasty and healthy snack for future use.

Cooking Features

Cooking caviar from beets is easy, but if you do not take into account some of the features, then it will not be enough appetizing.

  • Beet roe must have a uniform consistency, so the beet must be chopped for it, while avoiding non-rubbed pieces in the vegetable mass. The safest thing is to skip the beets through a meat grinder, but other options are acceptable. For example, you can use a blender or a grater with large holes.
  • Before boiling the beets, it is only necessary to wash it. Cutting the tail and the stem is not worth it, otherwise the beet will give all the juice to the broth, and will itself become pale, tasteless and less useful.
  • Boil beets have a long time: from 45 to 90 minutes, depending on its size. The microwave will speed up this process. To do this, beets of the same size need to be folded into a bag and put it in a microwave, turning it on at maximum power for 8 minutes, and after a 10-minute break for another 5 minutes. The time is indicated for medium-sized beets, with a diameter of 7-8 cm. For larger instances, a little more time is required.
  • Only sterilized jars can be used to store finished caviar, preferably smaller than 0.5 l to 1 l.

The recipe for cooking beet caviar for the winter should be read carefully, as in some cases the beets are not boiled before chopping.

Classic recipe for beet caviar

Composition (2 liters):

  • beets - 2 kg;
  • onions - 1 kg;
  • vegetable oil - 125 ml;
  • table vinegar (9 percent) - 50 ml;
  • salt - 20 g.

Method of preparation:

  • Wash the beets, boil until tender and cool.
  • Peel the beets and grate. You can use for this and grater for Korean salads.
  • Peel the onion and cut it into small pieces, if you use a regular grater for grinding beets, or quarters of rings (as thin as possible), if you chop it grated on Korean salads.
  • Mix onions with beets, add some vegetable mixture.
  • Pour in the oil and vinegar, stir and place in a deep frying pan or cauldron.
  • Simmer on low heat for 20 minutes after boiling.
  • Spread caviar over sterilized cans. If you plan to store this snack in a warm place, put caviar in the pot with water and sterilize them for 5-25 minutes, depending on the capacity of the cans. For storage in a cool place sterilization is not needed.
  • Roll up the cans, wait for them to cool and clean them for the winter.

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

Simple recipe for beet caviar with garlic

Composition (2 liters):

  • beets - 2, 5 kg;
  • vegetable oil - 50-60 ml;
  • sugar - 30 g;
  • salt - 30 g;
  • garlic - 2 heads;
  • Acetic essence (70 percent) - 20 ml.

Method of preparation:

  • Peel the boiled and chilled beets and grate them on a coarse grater or grater for Korean salads. If you like a smaller texture, then you can chop the beets with a blender or meat grinder.
  • Pass the peeled garlic cloves through the press.
  • Pour oil into the pan, put the beetroot mass and simmer until excess liquid is evaporated from the beet (about 20 minutes).
  • Add garlic, stir, then 5 more minutes and remove from heat.
  • Add vinegar essence, mix well and spread on sterilized jars.
  • Cork the jars. Storage can be removed immediately after they have cooled.

Caviar from this recipe is quite spicy. Before serving, this snack is good to fill with sour cream or mayonnaise.

Fried beet roe for the winter

Composition (2 liters):

  • beets - 1, 5 kg;
  • carrots - 0, 5 kg;
  • onions - 0.5 kg;
  • garlic - 2 heads;
  • hot peppers - 0, 2 kg;
  • vegetable oil - 0, 2 l;
  • salt (preferably with fragrant herbs) - 20 g;
  • tomato paste - 0, 25 kg;
  • Acetic essence (70 percent) - 10 ml.

Method of preparation:

  • Peel raw and coarse beets. If desired, you can grind it with a food processor.
  • Chop raw, peeled carrots in the same way.
  • Dice the onions in small cubes.
  • Chop the peeled garlic cloves finely.
  • Wash the pepper, remove the seeds from it, cut into thin straws.
  • Pour oil into a saucepan, put onion and pepper in it, fry them for 5 minutes, add carrots and fry for another 5 minutes over medium heat.
  • Add the beets, fry the vegetables for another 10 minutes.
  • Add garlic and tomato paste to vegetables, salt and mix them vigorously.
  • Continuing stirring, fry for another 10 minutes.
  • Spread over sterilized jars, tamping with a spoon.
  • Pour some vinegar essence into each jar (teaspoon per liter jar).
  • Place the jars in a water bath and sterilize them for 10-20 minutes, depending on their size.
  • Spin the jars on the lids, turn them over and cover with a blanket.
  • After 24 hours, store for storage.

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

Gentle beet roe with semolina

Composition (for 2, 5 l):

  • beets - 0, 5 kg;
  • onions - 0.5 kg;
  • carrots - 1 kg;
  • tomatoes - 1, 5 kg;
  • semolina - 100 g;
  • vegetable oil - 0, 2 l;
  • salt - 40 g;
  • sugar - 40 g;
  • black ground pepper - 5 g;
  • Acetic essence - 10 ml.

Method of preparation:

  • Clean all vegetables and scroll through the meat grinder.
  • Salt, pepper the vegetable mass, add oil and sugar to it, put on a quiet fire.
  • Cook for 2 hours.
  • Add semolina in small portions, mixing it well each time so that there are no lumps.
  • Put out another 20 minutes.
  • Pour in vinegar essence, mix well and remove from heat.
  • Spread out the sterilized jars and seal them immediately.
  • After cooling, remove for winter storage.

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

Beet caviar is tasty and satisfying. It looks good on sandwiches, it can be served instead of a salad or as a side dish, used to make soups and other dishes.

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