Beetroot snacks are, in principle, quite peculiar. But if you get rid of the characteristic flavor, adding garlic, or spicy eggplants to the appetizer, then the salad bowls with beautiful, burgundy contents quickly remain empty.
Vegetable caviar is called the stew mass of pre-fried foods. As a rule, there is a lot of fried or browned onion, black pepper, coarse ground or pounded. With a moderate addition of oil, the dish is low-calorie, while maintaining the feeling of fullness of taste.
Beet caviar can be served to mashed potatoes in water without milk and butter, and thus, complete the unloading day. Such an appetizer is also very good in cases when it is necessary to stabilize the work of the intestines, and “sitting down” on rigid diets lacks the spirit.
Beet caviar - general principles of cooking
• Beet caviar can be prepared from raw, boiled or roasted root vegetables.
• For daily consumption, you can fry it in a frying pan, extinguish it or not cook it at all. This vegetable appetizer after a long stewing is perfect for harvesting for the winter.
• This dish is prepared not only from one beet. In the usual snack options for beets, you can add baked vegetables, such as eggplants or prunes.
• Fried or stewed caviar is cooked with onions, carrots, fresh tomatoes. Tomatoes often replace tomato puree. Often, mushrooms and apples are added to the appetizer.
• A richer taste has a dish made with garlic or citrus juice (lime or lemon).
• Beet caviar is prepared only from crushed beets. It is rubbed on a grater, twisted in a meat grinder. So do with the added vegetables, fruits and mushrooms. The smaller they are, the more tender the dish.
• The taste of caviar is regulated not only with salt, but also with a slight addition of granulated sugar.
• For harvesting beet caviar for the winter, it is necessary to add a food preservative to it at the end of cooking — table or apple vinegar. • Prepared caviar for hot preservation are laid out in sterile jars and covered with boiled lids. It does not need further pasteurization.
“Double” caviar from beetroot, fried with tomato paste
• half a kilo of beets;
• 200 gr. carrots;
• white bitter onion - 100 gr .;
• 200 ml of refined oil;
• 100 ml of tomato paste;
• half a teaspoon of evaporated salt.
1. Peel the carrots and beets, remove the husks from the onion. Rinse all the vegetables under the tap and grind with a meat grinder with a fine grill.
2. Transfer the vegetable mixture to a deep cauldron and put in a hot oven for an hour and a half. Protome at 150 degrees.
3. After that, transfer the vegetables into a deep, wide frying pan, preferably with a thick, multi-layered bottom. Add the oil, add salt to taste and stir well, fry. The fire under the pan should be minimal so that the caviar does not burn.
4. After forty minutes add the tomato paste, a quarter of a spoonful of pepper and continue to fry, stirring occasionally for another ten minutes.
5. Remove the ready-made caviar from the heat and be sure to cool it before serving.
Caviar from beets for the winter with fresh tomatoes
• four large tomatoes;
• one small lemon;
• kilo of dark beets;
• four onions;
• six tablespoons of vegetable oil;
• large head of garlic;
• two spoons of sugar (no slide).
1. Rinse the beets as best you can under the tap and boil them without cutting off the rind. The degree of readiness can be determined by puncturing the root crop with a sharp knife or fork. If the root comes off it easily, it means that it boiled enough.
2. Decant the broth from the pan, and fill the beets with low temperature water and leave in it until it is completely cooled.
3. Tomatoes for a minute, dip in boiling water, quickly cool under cold water and remove them from the peel. Crush the fruit with a meat grinder.
4. Shred the onion as small as possible. Peel the cooled beets and cut into small pieces, smash with a blender or twist in a meat grinder. 5. In vegetable oil until transparent, save the onion, mix it directly with the beet right in the pan and continue to simmer.
6. Then add chopped tomatoes to the vegetables, pour in the freshly squeezed juice of a whole lemon and continue to stew until done.
7. At the end of cooking, add salt, add garlic pounded in a mortar and sweeten. Mix well and, for three more minutes on the fire, spread on sterile half-liter cans.
8. Caviar containers can not be sterilized, but immediately closed for the winter.
Caviar from beets for the winter - “Like a grandmother”
• one kilogram of carrots;
• five kilo burgundy beets;
• 100 ml of oil (it is possible less);
• small head of garlic;
• 800 gr. ripe tomatoes;
• four tablespoons of 6% apple cider vinegar;
• three large, sour apples.
1. Grate peeled beets and carrots with a grater. Choose the size of the grater cells, the smaller they are, the softer the caviar.
2. In a large thick-walled pot, or better, warm the refined oil in the basin well and dip the ground vegetables into it. While stirring systematically, simmer over moderate heat for ten minutes.
3. Then add as many as possible chopped apples and tomatoes, thin slices of garlic and continue to simmer for another 20 minutes, not forgetting to stir.
4. Salt, pour in apple cider vinegar and allow the eggs to boil for another five minutes.
5. Then place it in sterile glass containers and roll up the lids prepared for preservation. Put the covers under the blanket for the night down, and after complete cooling, store for storage.
Spicy beet caviar roasted in a frying pan
• white bitter onion;
• one large carrot;
• three medium beets;
• five cloves of garlic;
• a small pinch of chilli ground pepper;
• two tablespoons of thick, not overcooked tomato;
• sunflower oil for frying - about 50 ml;
• spices, spices, evaporated salt to taste.
1. Pour the beetroot under the tap and boil with a slight boil until soft. Remove from heat and place in cold water for cooling. 2. Chop the onion with a knife, rub the beets with fresh carrots and rub with a small grater. To speed up these operations can be done with a food processor.
3. In the oil heated in a pan for two minutes, fry the onion, add the carrot and continue to warm the vegetables, stirring time from time to time.
4. After ten minutes, add the beets and simmer the eggs for half an hour, stirring them systematically.
5. After that press garlic into vegetables, add spices and spices. Put tomato puree, salt and, having mixed well, cook for another five minutes.
Snack Caviar of Beets with Lime
• beets - one small root vegetable;
• small onion;
• Lime - one small fruit;
• ginger root;
• salt “Extra” - one teaspoon;
• Five tablespoons of refined sunflower oil.
1. Dip the peeled onion for five minutes in cold water.
2. Grate it with a grater larger, in the same way, grind fresh peeled beets.
3. Combine the vegetables in a small saucepan, add vegetable oil and put on a small fire to simmer.
4. Lime for a minute lower in boiling water. Then cut into four parts and squeeze the juice from the pieces into a clean glass.
5. On a very small grater, rub a small piece of ginger root and garlic. Put the mass in a saucepan to the softened vegetables, pour in the lime juice and mix thoroughly.
6. In a clean jar, place a small leaf of dried lavrushka and transfer ready-made caviar into it.
7. Cool and place, closing the nylon cover in the refrigerator.
Caviar of beet roasted with mushrooms
• half a kilo of dark maroon beets;
• 50 grams of dried mushrooms;
• two bulbs;
• refined sunflower oil - three tablespoons;
• 1/4 chaine. spoons of pepper.
1. Boil the beetroot and cool. Peel off the skin and rub the root with a medium grater, finely chop the onion.
2. Mushrooms for a quarter of an hour soak in warm water, thoroughly dry and cut into small blocks or thin straws. 3. All shredded ingredients separately fry in vegetable fat in a frying pan. Then mix, salt to your taste, season with pepper. Mix well and heat gently on the lowest heat.
Caviar of beets with prunes for children
• 40 gr. pitted prunes;
• one small beetroot boiled;
• a quarter tsp. Sahara;
• 5 gr. purified oil.
1. Rinse prunes and soak the berries in warm, not hot water. Put on a disposable towel to dry well.
2. Then twist the prunes together with the boiled beets in the meat grinder.
3. Sweeten, add vegetable oil and mix well.
Caviar of beets with baked eggplants
• two large young eggplants;
• four cloves of garlic;
• beets - 3 pcs., Small;
• 60 ml of vegetable oil;
• small lemon.
1. Rinse the eggplants, wipe them dry and cut the vegetables in half.
2. Place the halves of eggplant, put on the baking sheet, skinned up and bake at 180 degrees.
3. When the top is covered with a crust with a golden sheen, remove them from the oven, transfer to a cutting board and cool.
4. With a still warm vegetable, carefully remove the skin with a knife, and cut the flesh into small pieces.
5. Freshly peeled beetroot, grate with medium grater and mix with eggplants in a small bowl.
6. Add finely chopped garlic, squeeze about a tablespoon of juice from the lemon, pour in the oil. Season with fine salt and mix the eggs well.
7. Beet caviar with eggplants is ready, you can serve to the table.
“Assorted” - caviar from beets for the winter with tomatoes and sweet pepper
• one and a half kg of ripe tomatoes;
• four kg of dark maroon beets;
• full glass of granulated sugar;
• bitter white onion - 500 gr .;
• a pound of sweet bell pepper (red);
• table glass 9% vinegar;
• two full glasses of non-aromatic vegetable oil;
• garlic - 200 gr .;
• to taste selected fresh greens - 100 grams. Cooking Method:
1. Slice the onion into thin half-hems. At the peppers, cut off the “tails”, remove the core with the seeds, and chop the flesh with straw. Twist the tomatoes in a meat grinder, beets - rub with a large grater.
2. Pour all the oil into a large saucepan and heat it well over low heat.
3. Then put chopped vegetables in it and simmer, without diminishing the fire, for about a quarter of an hour.
4. Add the greens chopped into the vegetables with a knife, press the garlic with a press and continue cooking for another ten minutes.
5. Pour all the sugar, remove the sample, add, mix. Add more salt if necessary and continue to simmer.
6. After half an hour, pour in the vinegar and, mixing well, stir the beet caviar for about two minutes.
7. Spread ready-made caviar on clean cans and roll up immediately. Put the jars upside down under the covers.
Beetroot caviar - cooking tricks and useful tips
• The more thoroughly the beetroot and the accompanying vegetables are crushed, the more gently the caviar will turn out.
• Stir the stew for a long time and stir it as often as possible so that it does not burn.
• Add table vinegar and apple cider vinegar only at the end of cooking and do not spawn eggs with them for more than a minute. Otherwise they will disappear and there will be no point in adding them.
• Reliability of preservation depends on the quality of processing of glass containers and covers. If they are poorly processed, the product will not withstand storage, and the banks may “swell”.
• Do not ignore the can wrap procedure. This replaces pasteurization and prolongs storage of preservation.