Caviar of beets and carrots for the winter - assorted beets and carrots in tomato sauce. Beets and carrots must be boiled in uniform until ready - these ingredients get into the caviar in ready-made form, chopped into small, so-called cheese grater, or using a nozzle with small holes in the food processor.
Root vegetables can also be baked in the oven, wrapped in foil. In the process of roasting the moisture evaporates from the vegetables, and the taste becomes more saturated. Usually it takes 1 hour to cook beets in foil (temperature is 180 degrees), and carrots will be ready a little faster.
- Cooking time: 2 hours
- Quantity: 1 l
Ingredients for canning caviar from beets and carrots
- 1 kg of beets;
- 500 g carrots;
- 250 g onions;
- garlic head;
- 500 grams of tomatoes;
- 2 pods of red pepper;
- 1 teaspoon ground sweet paprika;
- 50 ml of olive oil;
- 15 g of coarse salt;
- 35 g of granulated sugar;
- 30 g of wine vinegar.
Method of cooking caviar from beets and carrots for the winter
Onions clean the husks, cut off the root lobe, chop finely. We disassemble the head of garlic into slices, peel it, crush each clove to release the garlic oil, and cut it finely.
We heat up olive oil in a thick thick-walled container, add garlic and onion, pass over medium heat for 10 minutes, until they become transparent.
We place the tomatoes in boiling water for 20 seconds, then cut the thin skin with a sharp knife, peel it, rub it on a grater or turn it into a puree using a food processor.
Simmer tomatoes until the mass thickens, almost all liquid should evaporate.
We peel the boiled or baked carrots, three on a small grater, add to the tomato paste, simmer for 5 minutes.
We also clean the prepared beetroot, three finely, add to the other ingredients, heat the vegetables on medium heat for a few minutes.
Now we season the vegetable mixture - we put the chili peppers, peeled from the seeds and chopped finely, a teaspoon of ground sweet paprika, granulated sugar and salt, pour vinegar. Instead of the usual vinegar, you can take balsamic, it will give caviar piquancy. Increase the fire, cook for 2-3 minutes.
Spread hot beet caviar in clean, sterilized jars. So that the vegetables do not become crusted and better preserved, we pour a thin layer of olive oil on top, it will act as an additional preservative.
We close the filled cans with tightly clean lids, put in a container for sterilization on a dense fabric, pour in hot water (40-45 degrees Celsius), gradually heat, sterilize at 85 degrees for 8-10 minutes.
Canned vegetables, properly cooked and sterilized, are stored in a dark cellar at a temperature of +2 to +6 degrees for several months without loss of taste and color.
Beetroot, cooked in uniform in advance and added to canned food during cooking, retains its characteristic “beet” color in the blanks, so you can serve a bright and tasty vegetable garnish to a meat or fish dish in the middle of winter.