Beetroot snacks, in principle, are quite peculiar. But if you get rid of the characteristic aftertaste by adding garlic or spicy eggplant to the appetizer, then salad bowls with beautiful, burgundy contents quickly remain empty.
Vegetable caviar is usually called a stew of pre-fried foods. As a rule, it contains a lot of fried or sautéed onions, black pepper, coarsely ground or crushed. With a moderate addition of oil, the dish turns out to be low-calorie, while retaining the feeling of fullness of taste.
Beetroot caviar can be served with mashed potatoes in water without milk and butter, and thus complete the fasting day. Such an appetizer is very good also in cases where it is necessary to stabilize the intestines, and "sit down" on a rigid diet is not enough spirit.
Beetroot caviar - general principles of cooking
• Beetroot caviar can be prepared both from raw and boiled or baked root vegetables.
• For daily consumption, it can be fried in a pan, stewed or not cooked at all. After long stewing, this vegetable snack is perfect for harvesting for the winter.
• This dish is prepared not only from one beet. In regular snack options, you can add baked vegetables to beets, such as eggplant 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 dish cooked with garlic or citrus juice (lime or lemon) has a richer taste.
• Beetroot caviar is made only from chopped beets. It is rubbed on a grater, twisted in a meat grinder. Do the same with vegetables, fruits and mushrooms added to it. The smaller they are, the more tender the dish.
• The taste of caviar is regulated not only by salt, but also by a slight addition of granulated sugar.
• For the preparation of caviar from beets for the winter, a food preservative - table or apple vinegar - is necessarily added to it at the end of cooking.
• Ready caviar for preservation in a hot form is laid out in sterile jars and closed with boiled lids. She does not need further pasteurization.
"Double" beetroot caviar fried with tomato paste
Ingredients:
• a pound 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.
Cooking method:
1. Peel the carrots and beets, peel the onion. Rinse all vegetables under the tap and grind with a mincer with a fine wire rack.
2. Transfer the vegetable mixture to a deep cauldron and place for an hour and a half in a hot oven. Mash at 150 degrees.
3. After this, transfer the vegetables to a deep, wide frying pan, preferably with a thick, multi-layer bottom. Add oil, add salt to taste, and stir well and fry. The fire under the pan should be minimal so that the caviar does not burn.
4. After forty minutes, add tomato paste, a quarter of a spoon of pepper and continue to fry, periodically mixing for another ten minutes.
5. Remove the prepared caviar from the heat and be sure to cool before serving.
Winter beetroot caviar with fresh tomatoes
Ingredients:
• four large tomatoes;
• one small lemon;
• kilo of dark beet;
• four onion heads;
• six tablespoons of vegetable oil;
• large head of garlic;
• two tablespoons of sugar (without a hill).
Cooking method:
1. Rinse the beets as best as possible under the tap, and boil them without cutting off the peel. The degree of readiness can be determined by root punctures with a sharp knife or fork. If the root crop leaves it easily, it means that it has boiled enough.
2. Drain the broth from the pan, and pour the beets with low-temperature water and leave it to cool completely.
3. Dip the tomatoes for a minute in boiling water, cool quickly under cold water and peel them. Grind the fruits with a meat grinder.
4. Chop the onion as small as possible. Peel the chilled beets and cut them into small pieces, beat with a blender or twist in a meat grinder.
5. In the vegetable oil, until transparent, spasser the onion, mix it with the beets directly in the pan and continue to stew.
6. Then add chopped tomatoes to the vegetables, pour in the freshly squeezed juice of a whole lemon and continue to simmer until tender.
7. At the end of cooking, salt, add the garlic crushed in a mortar and sweeten. Mix well and, after simmering for another three minutes over a fire, lay in sterile half-liter jars.
8. Tanks with caviar can not be sterilized, but immediately close for the winter.
Beetroot caviar for the winter - "Like Grandma's"
Ingredients:
• one kilogram of carrots;
• five kilos of burgundy beets;
• 100 ml of oil (as little as possible);
• a small head of garlic;
• 800 gr. ripe tomato;
• four tablespoons of 6%, apple cider vinegar;
• three large, sour apples.
Cooking method:
1. Grate peeled beets and carrots. Choose the size of the grater cells yourself, the smaller they are, the softer the caviar.
2. In a large thick-walled pan, and preferably in a basin, warm the refined oil well and dip the grated root vegetables into it. Stir systematically, simmer over moderate heat for ten minutes.
3. Then add chopped apples and tomatoes, thin plates of garlic as finely as possible and continue to simmer another 20 minutes, not forgetting to stir.
4. Salt, pour in apple cider vinegar and let the caviar boil for another five minutes.
5. Then lay it in sterile glass containers and roll up the lids prepared for preservation. Put the covers down under the covers overnight, and after complete cooling, put them in storage.
Spicy beetroot roasted in a pan
Ingredients:
• head of a white bitter onion;
• one large carrot;
• three medium beets;
• five cloves of garlic;
• a small pinch of ground Chili pepper;
• two tablespoons of thick, not overcooked tomato;
• sunflower oil for frying - about 50 ml;
• spices, spices, boiling salt to taste.
Cooking method:
1. Blow the beets under the tap and boil with a slight boil until soft. Remove from heat and place in cold water to cool.
2. Chop the onion with a knife, rub the boiled and peeled beets with fresh carrots, rub with a fine grater. To speed up, these operations can be done with a food processor.
3. In the oil warmed up in a frying pan, fry the onions for two minutes, add the carrots and continue to warm the vegetables, stirring occasionally.
4. After ten minutes, add the beets and simmer the caviar for half an hour, systematically stirring.
5. After that, squeeze the garlic into the vegetables, add spices and spices. Put the tomato puree, salt and mix well, cook for another five minutes.
Beetroot appetizer with lime and beetroot
Ingredients:
• beets - one small root crop;
• small onion;
• lime - one small fruit;
• ginger root;
• Extra salt - one teaspoon;
• five tablespoons of refined sunflower oil.
Cooking method:
1. Dip the peeled onion bulb for five minutes in cold water.
2. Grate it with a larger grater, chop the fresh peeled beets in the same way.
3. Combine the vegetables in a small saucepan, add vegetable oil and put on a small fire to stew.
4. Lower lime for a minute in boiling water. Then cut into four parts and squeeze the juice from the pieces into a clean glass.
5. On the smallest grater, rub a small piece of ginger root and garlic. Transfer the mass to a saucepan for softened vegetables, pour lime juice and mix thoroughly.
6. In a clean jar, put a small leaf of dried lavrushka and transfer the finished caviar to it.
7. Refrigerate and refrigerate the capron lid.
Beetroot caviar fried with mushrooms
Ingredients:
• a pound of dark burgundy beet;
• 50 grams of dried mushrooms;
• two onions;
• refined sunflower oil - three tablespoons;
• 1/4 tea tablespoons of pepper.
Cooking method:
1. Boil a few beetroots and cool. Peel them and rub the root crop with an average grater, finely chop the onion.
2. Soak the mushrooms for a quarter of an hour in warm water, thoroughly dry and cut into medium-sized cubes or thin straws.
3. Fry all chopped ingredients individually in vegetable fat in a pan. Then mix, add salt to your taste, season with pepper. Mix well and lightly warm over the lowest heat.
Beetroot caviar with prunes for children
Ingredients:
• 40 gr. pitted prunes;
• one small boiled beet;
• quarter tsp Sahara;
• 5 gr. purified oil.
Cooking method:
1. Rinse and soak the prunes in warm, not hot water. Put on a disposable towel to dry well.
2. Then twist the prunes together with the boiled beets in a meat grinder.
3. Sweeten, add vegetable oil and mix well.
Beetroot caviar with baked eggplant
Ingredients:
• two large young eggplants;
• four cloves of garlic;
• beets - 3 pcs., Small size;
• 60 ml of vegetable oil;
• a small lemon.
Cooking method:
1. Rinse the eggplants, wipe dry and cut the vegetables along in half.
2. Put the resulting eggplant halves on a baking sheet with the skin up and set to bake at 180 degrees.
3. When the top is covered with a crust with a golden tint, remove them from the oven, transfer to a cutting board and cool.
4. From a still warm vegetable, carefully peel the knife with a knife, and chop the flesh lightly.
5. Grate fresh, peeled beets with a medium grater and mix with eggplant in a small bowl.
6. Add finely chopped garlic, squeeze about a tablespoon of juice from a lemon, pour in oil. Season with fine salt and mix the caviar well.
7. Beetroot caviar with eggplant is ready, you can serve it to the table.
"Assorted" - winter beetroot caviar with tomatoes and sweet pepper
Ingredients:
• one and a half kg of ripe tomatoes;
• four kg of beet maroon color;
• a full glass of granulated sugar;
• bitter white onion - 500 gr.;
• a pound of sweet bell pepper (red);
• a glass of tableware 9% vinegar;
• two full glasses of non-aromatic vegetable oil;
• garlic - 200 gr.;
• to taste picked up fresh herbs - 100 grams.
Cooking method:
1. Cut the onion into thin half rings. For peppers, cut the "tails", remove the core with seeds, and chop the flesh into strips. Twist the tomatoes in a meat grinder, beets - rub with a coarse grater.
2. Pour all the oil into a large pot and heat it well over low heat.
3. Then dip chopped vegetables into it and simmer, without reducing the heat, for about a quarter of an hour.
4. Add the chopped greens to the vegetables, crush the garlic and continue cooking for another ten minutes.
5. Pour all the sugar, remove the sample, add salt, mix. Add more salt if necessary and continue to simmer.
6. After half an hour, pour in the table vinegar and, mixing well, strain the beetroot caviar for about two minutes.
7. Spread the finished caviar in clean jars and roll it up immediately. Place the cans upside down under the covers.
Beetroot caviar - cooking tips and tricks
• The more thoroughly chopped beets and related vegetables, the more tender caviar will turn out.
• For a long time stewing dish try to stir as often as possible so that it does not burn.
• Add table and apple cider vinegar only at the end of cooking and do not simmer caviar with them for more than a minute. Otherwise, they will disappear and there will be no sense in adding them.
• Reliability of preservation depends on the quality of processing glass containers and lids. If they are poorly processed, the product will not withstand storage, and cans can “swell”.
• Do not ignore the procedure for wrapping cans. This replaces pasteurization and extends the storage of preservation.
