Beetroot caviar - 7 delicious recipes for the winter, lick your fingers!

If you like to make preparations for the winter, then beetroot caviar will be a great addition to your recipes piggy bank.

Classic beetroot caviar for the winter

The recipe for beetroot caviar, the same one that was cooked back in Soviet times, is considered basic.

Required Products:

• 300 grams of onion;
• two cloves of garlic;
• seasonings to your taste;
• about 250 milliliters of vegetable oil;
• a kilogram of beets;
• salt and sugar in 2 large spoons.

Cooking process:

1. We start cooking with the preparation of vegetables. To do this, clean them and rinse well.
2. Next, they need to be crushed using a meat grinder or blender. Onions are pre-chopped into quarters.
3. After all the vegetables have turned into a homogeneous mass, we add all the loose ingredients to them, add vinegar and oil.
4. We put on a hot plate a container with vegetables, pouring a small amount of water into it. Keep on fire for at least three hours, while remembering to constantly stir the contents of the pan.
5. What happened, close the banks.

The recipe "You will lick your fingers"

This option got its name for a reason. Such caviar for the winter really turns out very tasty.

Required Products:

• five cloves of garlic;
• Provencal herbs and other spices to taste;
• a kilogram of beets;
• two onions;
• 40 milliliters of oil;
• four tablespoons of tomato paste;
• a small spoon of vinegar.

Cooking process:

1. We wash the beets well and send them to boil in water with spices, so that it becomes very soft.
2. In a hot frying pan, pre-chopped onions are brought to a golden color and add grated boiled beets to it. Keep the vegetables on low heat for about 20 minutes.
3. After the specified time, add spices to them, the prepared amount of tomato paste (it can be replaced with tomatoes) and keep on the fire for about 7 more minutes.
4. It remains only to add the vinegar and garlic, wait until the caviar has cooled slightly and transfer it to previously carefully sterilized jars.

A variant of spicy-sweet beetroot caviar

An interesting recipe with a slightly spicy and at the same time sweetish taste.

Required Products:

• 500 grams of onion;
• a spoon of vinegar;
• a kilogram of beets;
• four tomatoes;
• half a glass of oil;
• three cloves of garlic;
• various seasonings as desired;
• three apples and one sweet pepper.

Cooking process:

1. We free the beets from the skin, grind them, wash the onion and pepper and cut into small pieces. All vegetables are brought to softness in a hot pan.
2. To the resulting vegetable mixture, add chopped tomatoes or tomato paste, grated apples without skins and selected spices. Continue to simmer everything on low heat for about 30 minutes.
3. It remains only to put pieces of garlic in the mixture, and pour a little vinegar in the jars for rolling in advance.

With carrots and onions

Beetroot caviar with carrots and onions is an excellent appetizer, both for a simple lunch and for a feast. It can be rolled up or stored in the refrigerator.

Required Products:

• two large spoons of vegetable oil;
• 300 grams of beets;
• spices to your liking;
• one carrot and onion;
• clove of garlic;
• 20 grams of tomato paste.

Cooking process:

1. At a hot speed, spread the onion chopped into cubes, fry it a little until rosy, combine with carrots, grated on a coarse grater, and continue cooking.
2. After about five minutes, add the grated beets, tomato paste, various seasonings and a little water to the softened vegetables.
3. We make a very low heating level, cover the lid and cook for about 20 minutes.
4. We spread the garlic in an almost ready dish, let it brew for five minutes and you can roll it.

With semolina

This recipe can be safely called a real find for any hostess.

Such caviar can not only be rolled up, but also used as a dressing for borsch.

Required Products:

• a spoon of vinegar;
• various seasonings as desired;
• 500 grams of beets;
• 100 grams of semolina;
• two carrots and the same amount of tomato;
• 200 milliliters of oil;
• bulb;
• 50 grams of sugar.

Cooking process:

1. Prepare a meat grinder or combine harvester. Peel all vegetables, rinse and chop them using one of the devices.
2. Pour the selected spices into the vegetable mass, the indicated amount of sugar and butter, put on the stove and keep for about two hours on low heat.
3. After the allotted time, lay out the grits and cook for another 20 minutes so that the mass becomes homogeneous. Do not forget to stir it constantly - so that it does not burn and does not take up lumps.
4. Pour in the vinegar and you can lay the eggs in the jars for closing.

Fried beetroot caviar for the winter

Fried beetroot, although it contains very few products, it turns out quite nutritious.

Required Products:

• two beets;
• two heads of garlic;
• 30 grams of tomato paste;
• spices, salt and pepper to your taste;
• carrot and onion.

Cooking process:

1. All vegetables need to be chopped, but before this, the beets are necessarily boiled until soft. Then rub it and carrots on a coarse grater, and cut the onions into small cubes.
2. First, fry the onion until golden, then add the carrots to it, wait for it to become softer, and pour the beets with tomato paste on the vegetables.
3. We keep all this yummy on medium heat for about 30 minutes, spread the garlic to the caviar and add spices. The resulting mass is slightly cooled and distributed over the banks.

With garlic

The sharper the taste you want, the more garlic you need to take. The recipe indicates the minimum value.

Necessary products for the dish:

• two carrots and an onion;
• about a kilogram of beets;
• a spoon of tomato paste;
• seasonings optional;
• three cloves of garlic;
• 20 milliliters of oil;

Cooking process:

1. Vegetables in this recipe do not need to be pre-cooked. We clean them and immediately proceed to grinding on a grater. Cut the onion into medium-sized cubes.
2. We spread all the prepared vegetables in a hot pan with butter and simmer at a low heating level.
3. A little later, add tomato paste, pepper, salt and other spices that you have chosen. Hold the mass for some more time without increasing the fire.
4. The resulting mixture is slightly cooled, after which it can be rolled up in sterilized jars, stored in the refrigerator or immediately set on the table.