Familiar dishes that everyone knows are quite boring: for example, caviar made from beets or red beet is in no way inferior to fish caviar, and maybe even tastier, but at the same time it is also an unusual option for everyday meals. It’s not easy to imagine her outwardly. Caviar is finely chopped pieces of beets. It is important that it does not turn into a mushy mess with juice, but retains its texture. This caviar will be a suitable option for children who do not like to absorb vitamins from beet in any other form.
How to cook beet caviar
Rich in vitamins beets can become not only the main ingredient in beetroot soup, but also delicious snack served for lunch or dinner. Buryak caviar is an affordable dish, and its taste does not suffer at all from this. The time that the housewife will spend in the kitchen will not require much either. On average, preparation takes no more than an hour and a half. The caviar will have a slightly sweet taste, which can be complemented with a classic cracker or toast.
At home, you can use your favorite method of preparing this beetroot snack. The vegetable is finely chopped, but some housewives prefer to entrust the chopping to modern kitchen appliances. A small grater on hand will also come in handy. It is important not to overdo it beet juice, otherwise the texture of the caviar will be lost. To do this, you can lightly fry the chopped beet in a frying pan.
Beet caviar recipe
Each chef has his own secrets for creating this or that dish. For example, a recipe beet caviar can be modernized so much that even ardent fans of this snack simply do not recognize it. In addition to beetroot, there are many healthy vegetables, which can be combined into one stunning cooking masterpiece. To prepare beet caviar, any selected ingredients are crushed and combined with each other.
Carrots make an excellent combination with beets.. They are very similar in structure and the sweetness they contain. Perfectly complements the appetizer with crispy onions. It is better to fry it in a frying pan together with the other ingredients first to combine all the flavors together. Vegetable snacks are good option For winter preparations: they are suitable for everyday and New Year's table.
From boiled beets
- Time: 1 hour.
- Number of servings: 7 persons.
- Calorie content of the dish: 96 kcal/100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
To cook or not to cook is a personal matter for every housewife who likes to cook this appetizer. When cooked, the beet becomes softer, which makes the finished caviar more mushy. There is nothing wrong with this, it is important that the vegetable particles are felt in it. Beetroot caviar from boiled beets will be a way out of a situation when some of the vegetables are not useful, for example, for a vinaigrette or salad.
Ingredients:
- beets – 4 pcs.;
- tomato paste – 3 tbsp. l.;
- onion – 1 pc.;
- salt – ½ tsp;
- sugar – 2 tsp;
- vegetable oil – 1 tbsp. l.
Cooking method:
- Before cooking, the beet must be thoroughly washed, peeled and cooked.
- Chop the onion into smaller pieces and fry in oil until golden.
- Grind the beets on a coarse grater and mix with onions.
- Add tomato paste, gradually mixing it into the caviar.
- Add sugar and salt, stir.
From raw beets
- Time: 1 hour 30 minutes.
- Number of servings: 8 persons.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
No time, but guests are just outside the door? Beetroot caviar made from raw beets can help you out. This option differs from the traditional one, but, in a sense, even surpasses it. Vitamins are preserved in beets and do not disappear, as when cooking. It is easier to prepare such caviar, since the vegetable does not soften and is easy to grate. The beet particles will be noticeable when eaten, which will preserve the unique charm of the snack.
Ingredients:
- beet – 1 kg;
- water – 100 ml;
- tomato paste – 1 tbsp. l.;
- onion- 1 PC.;
- salt – 1 tsp;
- red pepper – 1 tsp;
- Sunflower oil – 50 ml.
Cooking method:
- Peel the raw beets and cut into pieces.
- Grate the raw vegetable.
- Finely chop the onion and fry lightly in a frying pan.
- Stir a spoonful of tomato paste into the water and add to the onion.
- Add the beets, stir and add salt.
- You need to simmer for 30 minutes, then add red pepper and mix everything again.
Through a meat grinder
- Time: 1 hour 30 minutes.
- Number of servings: 16 persons.
- Calorie content of the dish: 90 kcal/100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
Kitchen appliances are designed to make it easier for people to prepare food. You can also grind vegetables using a meat grinder. Use a special attachment to keep the pieces in the mixture. You can pour excess juice or evaporate it during cooking. This version of caviar is used as cold snack or side dish. Be sure to add enough salt and pepper to cut the sweetness.
Ingredients:
- red beet – 2 kg;
- onion – 1 kg;
- carrots – 1 kg;
- tomato – 500 g;
- bell pepper- 1 kg;
- sugar – 3 tbsp. l.;
- salt – 2 tbsp. l.;
- oil – 1 tsp;
- apple cider vinegar – 1 tbsp. l.
Cooking method:
- Cut all vegetables into medium pieces. Grind everything in a meat grinder and mix.
- Place the mixture over low heat and heat while stirring.
- Add butter, salt and sugar.
- Vinegar is added after one and a half hours of cooking.
- Sort into jars, roll up the lids.
Caviar in a frying pan
- Time: 30 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 85 kcal/100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
Cooking beet caviar in a frying pan will be a great idea if, in addition to beets, you want to use other vegetables. This method will allow you to combine the tastes of the ingredients, achieving harmony. Add onion and sweet vegetable will be diluted with a slightly pungent onion flavor. For those who, due to some circumstances, refuse meat, this snack will be doubly to their liking.
Ingredients:
- boiled beet – 750 g;
- tomato paste – 1 tbsp. l.;
- onions – 1 pc.;
- garlic – 4 cloves;
- salt – 1 tsp;
- oil – 30 ml.
Cooking method:
- Pour oil into a heated frying pan and let it warm up.
- Fry the chopped onion until transparent.
- Grind the beets cooked for caviar on a medium-sized grater.
- Transfer the tomato mass and mix everything.
- After 7 minutes of simmering in a frying pan, add crushed garlic and salt.
With garlic
- Time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 104 kcal/100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
Savory snacks, as a rule, find their lovers. When it comes to any caviar other than fish, garlic is always appropriate. Some people aren't fans of beets simply because the taste is too sweet. However, if you remember the famous beet salad with garlic and mayonnaise, you can understand that this is a very winning combination. Try making this caviar.
Ingredients:
- boiled beets – 0.5 kg;
- garlic – 2 cloves;
- tomato paste – 4 tbsp. l.;
- onion – 1 pc.;
- sugar – 1 tsp;
- salt – 1 tsp;
- lemon drop- 1 PC.;
- oil – 3 tbsp. l.
Cooking method:
- Cut the onion into half rings and fry in a frying pan.
- Pre-cooked beets must be grated and added to the onions.
- Add salt, add sugar, stir thoroughly.
- Add a slice of lemon, cover with a lid and simmer for 5 minutes.
- Add finely chopped garlic.
- Add tomato mass and stir. Simmer for a quarter of an hour.
Beetroot and carrot caviar
- Time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 81 kcal/100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: low.
Beet caviar with carrots is an even greater storehouse of useful elements. IN raw vegetables more vitamins than boiled ones. However, you should also rely on personal taste preferences, as well as ease of preparation. Boiled vegetables for caviar, you can grind it in a blender at low speed, achieving the desired consistency. Raw carrots with beets it is better to grate them.
Ingredients:
- boiled beet – 1 pc.;
- boiled carrots – 2 pcs.;
- Apple vinegar– 1 tsp;
- salt – ½ tsp;
- oil – 1 tsp.
Cooking method:
- Cut the peeled vegetables into arbitrary pieces, place in a blender and chop.
- Place the mixture with vegetable pieces into a bowl, pour in the oil, and mix.
- Salt and add vinegar.
- Let stand for 10 minutes before using.
With zucchini
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 95 kcal/100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
Zucchini “overseas” caviar is familiar to most people and became famous back in Soviet times. Its rich taste will not be spoiled by adding other vegetables. Beets will go perfectly with zucchini, and the preparation will not be too complicated. The ingredients themselves will have a pleasant crunch when eaten, and the taste will be even more enriched. The appetizer can be served hot or cold.
Ingredients:
- beet – 1 piece;
- tomato – 1 pc.;
- onion – 2 pcs.;
- zucchini – 1 pc.;
- apple cider vinegar – 2 tbsp. l.;
- salt – ¼ tsp;
- oil – 3 tbsp. l.
Cooking method:
- Peel all the vegetables and pass through a meat grinder.
- Fry the mixture in hot oil for 10 minutes.
- After stirring well, cover with a suitable lid and simmer for 20 minutes.
- Salt, add vinegar, cook for another 10 minutes.
For the winter
- Time: 1 hour 30 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 89 kcal/100 g.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
In summer we can see great amount fresh vegetables, growing near the city or brought from more favorable regions. IN winter period Although supermarkets offer some variety, the quality can let you down. Beetroot caviar will become excellent preparation, which will be a pleasure to enjoy at any time. It is not difficult to prepare, it does not take much time.
Ingredients:
- boiled beets – 0.5 kg;
Much has been said about the benefits of beets. This vegetable has quite a beneficial effect on our digestive system and fills the body useful substances and vitamins.
For these reasons, beet preparations for the winter have become quite widespread.
Perhaps the most important beet preparation is caviar. To prepare it, no special culinary talents are required. However, even here there are a variety of variations and methods of preparation. We will look at some of these methods today.
Delicious beetroot caviar “You'll lick your fingers”
Ingredients:
- 1 kg beets
- 3 onions
- 5 cloves garlic
- 5 tablespoons vegetable oil
- 4 tablespoons tomato paste
- 1 teaspoon vinegar essence
- Salt, spices and herbs to taste.
Beet caviar recipe:
To prepare this appetizer, we will need a large frying pan with high sides or a cast iron cauldron. Pour vegetable oil into the bottom of the frying pan. Fry chopped onions on it until soft. While the onion is frying, peel and grate coarse grater beets.
Place the prepared beets with the onions. Simmer, stirring, for 20 minutes. Next, add all the other ingredients: tomato paste, salt, herbs and spices. Simmer for another 10 minutes.
After the whole mass has been thoroughly stewed, add chopped garlic and pour in vinegar essence. Place in jars and seal iron lids. Send for cold storage.
Recipe for spicy-sweet beet caviar
Ingredients:
- 1 kg beets
- 1 kg carrots
- 1 kg bell pepper
- 4 kg tomatoes
- 800 grams of onions
- 500 grams of apples
- 5 cloves garlic
- 3 bay leaves
- 3 – 4 allspice peas
- 1 pod hot pepper
- Salt pepper, Provencal herbs- taste
- 2 tablespoons of vinegar essence.
Recipe:
Peel the beets and carrots and grate them on a coarse grater. We also peel the bell pepper and onion and cut it into small half rings. Fry all the vegetables over hot vegetable oil in a large container with a thick bottom for 20 - 25 minutes.
Next we lay tomato puree, which we can prepare using a blender. By the way, you can replace tomatoes with tomato paste. Add all the spices and grated apples and mix well. Simmer for 30 minutes. At the end add chopped garlic. Pack into clean jars. Pour a little essence into each jar. Seal tightly.
Beetroot caviar recipe “Original”
Ingredients:
- 1 kg beets
- 500 grams of green tomatoes
- 500 grams of bell pepper
- 500 grams of onion
- 5 allspice peas
- Salt, sugar, ground black and ground red pepper - to taste
- 1/2 cup vegetable oil.
Recipe for “Original” caviar:
We initially clean and rinse all vegetables with water. Grate the beets and chop the remaining vegetables as desired, but not too coarsely.
Pour oil into the bottom of a large frying pan and heat it. Place the onion in the pan and fry until golden. Then add all the remaining ingredients along with the spices. Simmer for 40 minutes.
Place the caviar in clean jars. Sterilize in the oven for 10-15 minutes. Roll up with iron lids.
Variations in preparing beet caviar
As we have already seen, preparing beet caviar for the winter is not so difficult. Each housewife, by trial and error, is quite capable of developing her own recipe that meets all her taste preferences.
So some people add apples to beetroot caviar, bell pepper, pumpkin and eggplant. Beetroot is valuable because it goes quite well with the most different ingredients. However, despite all the simplicity and clarity of the recipes, there are still some secrets to preparing this snack.
Caviar should be prepared only from high-quality products, without visible signs of damage. For preparing caviar, the so-called “vinaigrette” beets are best suited. It is distinguished by greater sweetness and juiciness.
And, of course, the products should be packaged in sterilized jars. This way we will protect the snack from the growth of bacteria and from inevitable spoilage.
Another recipe for the most delicious beetroot caviar
Ingredients:
- 2 large beets
- 1 carrot
- 1 onion
- 150 ml vegetable oil
- 1 tablespoon tomato paste
- Spices to taste
- 1 tablespoon 9% vinegar.
How to cook:
Pre-boil the beets and carrots until fully cooked. We clean and grate. Fry the onion, chopped into small cubes, in vegetable oil. Add carrots and beets and simmer for 20 minutes. Next add tomato paste and spices. Simmer for another 10 minutes. At the end, add vinegar and mix everything well. Place in sterilized jars and close with iron lids.
Recipe for beetroot and squash caviar
Ingredients:
- 2 kg zucchini
- 1 kg beets
- 1 kg onions
- 1/2 cup sugar
- 2 tablespoons salt
- 1/2 cup vegetable oil
- Spices to taste
- 3 tablespoons tomato paste
- 1 teaspoon of essence.
Zucchini-beet caviar:
We clean and chop all the vegetables. We put it in large saucepan. Fill with vegetable oil. You can add a little water. Simmer until the vegetables release their juice. Then add tomato paste and spices. Simmer for 1 hour.
Divide into jars. Pour vinegar essence into each jar.
Recipe for beetroot caviar with garlic
Ingredients:
- 1 kg beets
- 1 head of garlic
- Salt, sugar, bay leaf, dried dill, cumin and rosemary - to taste
- 100 ml table vinegar
- 2 liters of water.
Beet caviar with garlic:
Boil water and cool slightly. Dissolve vinegar and spices in it. Pre-boil and clean the beets. Cut the peeled vegetables into thin strips. Mix with chopped garlic.
Divide the vegetables into jars and pour in the marinade. Sterilize the jars in a saucepan with water for 10-15 minutes. Roll up.
Recipe for beetroot caviar with apples and eggplants
Ingredients:
- 1 kg beets
- 1 kg eggplants
- 900 grams of sweet and sour apples
- 6 tablespoons sugar
- 1 1/2 tablespoons salt
- 400 ml vegetable oil.
Preparation:
We clean the beets and grate them. Cut apples and eggplants into slices. Place all the ingredients in a large saucepan and sprinkle with sugar. Let it stand like this for an hour and a half. As soon as we saw that the juice was released, we put the pan on the stove. Add salt. Simmer for about 1 hour. Then pour in the vegetable oil and cook for another 10 minutes. Place the caviar in jars and seal.
Recipe beet salad for the winter
Based on beet caviar, it turns out quite tasty and healthy salad. To prepare it, we take a jar of beetroot caviar. Add to it 2 – 3 chopped cloves of garlic, a few pieces of prunes, pre-steamed with boiling water, half a glass walnuts. Season the salad with sour cream or mayonnaise. An incredibly tasty and healthy snack is ready.
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The easiest and fastest way to prepare caviar is from boiled beets, because the time it takes to bring this root vegetable to readiness is saved several times.
You need to cook the beets in a saucepan with water for 2-2.5 hours, depending on their size.
It is not recommended to pierce with a knife until this time has passed, so that its beautiful red juice does not come out.
For the same purpose, under no circumstances should you cut off the tail of beets and the place where the tops grew from before cooking.
Very often boiled beets are left over from preparing salads and vinaigrettes, and then making beet caviar from it is the best option.
Try it different recipes preparing such a delicious cold appetizer.
Beet caviar from boiled beets with garlic
This is a simple recipe for caviar with beets on a quick fix, without frying the onions and carrots, they are not included in the dish at all.
Ingredients:
- 600 g beets
- 2 cloves garlic
- 1 teaspoon sugar
- 0.5 teaspoon salt
- lemon juice- 1 tbsp.
Preparation of caviar from boiled beets with garlic:
1. Boil the beets, cool, peel, cut into pieces and grind in a blender.
2. Place in a frying pan with butter, salt, add sugar and lemon juice (optional), mix and cook over low heat for 10-15 minutes until desired thickness, stirring.
3. A couple of minutes before readiness, add grated garlic.
4. Place into clean jars and store in the refrigerator until eaten.
Recipe for fried caviar from boiled beets
Ingredients:
- 3 boiled beets
- 2 onions
- 1 carrot
- 5-6 cloves of garlic
- 2 tablespoons tomato paste
- 2-3 tablespoons vegetable oil
- Italian herbs or other spice blend
- small hot pepper (optional)
- salt to taste
How to fry caviar from boiled beets:
1. Peel the beets and grate them on a coarse grater.
2. Separately, pass the raw carrots through a coarse grater.
3. Finely chop the onion.
4. Chop the chili pepper very thinly and remove the seeds, they contain a lot of excess bitterness.
5. Heat the oil in a deep frying pan with a thick bottom and fry the onion until golden brown.
6. Add carrots to the onions and also fry them until golden.
7. Add the pepper and let it brown a little too.
8. Add grated beets, tomato paste, sprinkle with herbs, salt, squeeze out the garlic, stir quickly and continue cooking over medium heat so that the beet caviar is fried and not stewed.
After 10-15 minutes, the excess moisture will evaporate and the caviar will be ready.
Beet caviar boiled through a meat grinder
Ingredients:
- 0.5 kg of beets, onions, carrots and tomatoes
- 250 g fresh apples
- 0.5 tsp Sahara
- salt to taste
- vegetable oil
Recipe for beet caviar through a meat grinder:
1. Boil, cool and peel the beets. Pass through a meat grinder.
2. Chop the onion small cubes, carrots and peeled apples, grate on a coarse grater.
3. Fry the onion, carrots and apple until soft.
4. Peel the tomatoes and cut into small cubes.
5. Add to vegetables and simmer together for 5-7 minutes.
6. Add the beets and simmer until the liquid evaporates, about 20-30 minutes.
7. Salt the finished caviar, season with spices, you can add a little lemon juice.
How to prepare caviar from boiled beets for the winter
Ingredients:
- red beets - 3 pcs.
- onions - 2-3 pcs.
- tomato paste - 2 tablespoons
- sugar - 1 tablespoon
- vinegar 9% - 2 tablespoons
- salt and pepper to taste
- vegetable oil for frying
Preserving beet caviar from boiled beets for the winter:
1. Boil the beets until tender, cool, peel and grate on a fine grater.
2. Finely chop the onion and fry in oil until golden brown.
3. Place the beets and simmer together for 5 minutes.
4. Add sugar, salt, spices, pour in vinegar and stir. Remove from heat when all the granules have dissolved into the vegetable mixture.
5. Place the resulting caviar in clean half liter jars, cover loosely with lids and place in a saucepan with hot water so that it reaches the can hangers. Bring the water to a boil and sterilize the beet caviar for 15 minutes.
6. Roll up the lids and turn upside down, wrapping them in a blanket until cool.
Beetroot caviar is served hot or cold as a side dish for main courses. But it is especially good on black bread, sprinkled with herbs.
Bon appetit!
4 recipes for caviar from boiled beets.
The easiest and fastest way to prepare caviar is from boiled beets, because the time it takes to bring this root vegetable to readiness is saved several times.
You need to cook the beets in a saucepan with water for 2-2.5 hours, depending on their size.
It is not recommended to pierce with a knife until this time has passed, so that its beautiful red juice does not come out.
For the same purpose, under no circumstances should you cut off the tail of beets and the place where the tops grew from before cooking.
Very often boiled beets are left over from preparing salads and vinaigrettes, and then making beet caviar from it is the best option.
4 recipes for caviar from boiled beets
1. Beet caviar from boiled beets with garlic.
This is a simple quick recipe for beetroot caviar, without frying onions and carrots, they are not included in the dish at all.
Ingredients:
- 600 g beets
- 2 cloves garlic
- 1 teaspoon sugar
- 0.5 teaspoon salt
- lemon juice - 1 tbsp.
Preparation:
1. Boil the beets, cool, peel, cut into pieces and grind in a blender.
2. Place in a frying pan with butter, salt, add sugar and lemon juice (optional), mix and cook over low heat for 10-15 minutes until desired thickness, stirring.
3. A couple of minutes before readiness, add grated garlic.
4. Place into clean jars and store in the refrigerator until eaten.
2. Fried caviar from boiled beets.
Ingredients:
- 3 boiled beets
- 2 onions
- 1 carrot
- 5-6 cloves of garlic
- 2 tablespoons tomato paste
- 2-3 tablespoons vegetable oil
- Italian herbs or other spice blend
- small hot pepper (optional)
- salt to taste
Preparation:
1. Peel the beets and grate them on a coarse grater.
2. Separately, pass the raw carrots through a coarse grater.
3. Finely chop the onion.
4. Chop the chili pepper very thinly and remove the seeds, they contain a lot of excess bitterness.
5. Heat the oil in a deep frying pan with a thick bottom and fry the onion until golden brown.
6. Add carrots to the onions and also fry them until golden.
7. Add the pepper and let it brown a little too.
8. Add grated beets, tomato paste, sprinkle with herbs, salt, squeeze out the garlic, stir quickly and continue cooking over medium heat so that the beet caviar is fried and not stewed.
After 10-15 minutes, the excess moisture will evaporate and the caviar will be ready.
3. Beet caviar boiled through a meat grinder.
Ingredients:
- 0.5 kg of beets, onions, carrots and tomatoes
- 250 g fresh apples
- 0.5 tsp Sahara
- salt to taste
- vegetable oil
Preparation:
1. Boil, cool and peel the beets. Pass through a meat grinder.
2. Cut the onion into small cubes, grate the carrots and peeled apples on a coarse grater.
3. Fry the onion, carrots and apple until soft.
4. Peel the tomatoes and cut into small cubes.
5. Add to vegetables and simmer together for 5-7 minutes.
6. Add the beets and simmer until the liquid evaporates, about 20-30 minutes.
7. Salt the finished caviar, season with spices, you can add a little lemon juice.
4. How to prepare caviar from boiled beets for the winter.
Ingredients:
- red beets - 3 pcs.
- onions - 2-3 pcs.
- tomato paste - 2 tablespoons
- sugar - 1 tablespoon
- vinegar 9% - 2 tablespoons
- salt and pepper to taste
- vegetable oil for frying
Preparation:
1. Boil the beets until tender, cool, peel and grate on a fine grater.
2. Finely chop the onion and fry in oil until golden brown.
3. Place the beets and simmer together for 5 minutes.
4. Add sugar, salt, spices, pour in vinegar and stir. Remove from heat when all the granules have dissolved into the vegetable mixture.
5. Place the resulting caviar into clean half-liter jars, cover loosely with the lids and place in a saucepan with hot water so that it reaches the jars’ shoulders. Bring the water to a boil and sterilize the beet caviar for 15 minutes.
6. Roll up the lids and turn upside down, wrapping them in a blanket until cool.
Beetroot caviar is served hot or cold as a side dish for main courses. But it is especially good on black bread, sprinkled with herbs.
Hello dear readers. Today we will talk about a very tasty dish, it is simple and healthy for us, without possessing the art of cooking, you will cook beets in just an hour.
Beetroot caviar fried with onions and carrots, seasoned with tomato paste does not require any special introduction. Many chefs are very familiar with the appetizer and, without my help, do an excellent job preparing a simple recipe for beet caviar.
But I still found it necessary to tell from the pages of the blog, even if it’s well-known, but no less in a tasty way processing beets for caviar.
Well, of course! Nothing without me. After all, you need to put in your five cents. Perhaps the little thing I suggested will help add charm to a beet dish.
Fried beet caviar is a universal appetizer
Beet caviar is a fairly universal treat. Fried and then stewed beets in this way can also be used not only as independent dish. It makes an excellent dressing for borscht.
But before using beet caviar as a dressing for the first dish, I recommend adding a little table vinegar and a teaspoon of sugar to it during the frying process. Beetroot caviar prepared this way will give your borscht that unique sweet and sour taste.
Beet caviar toast
Another original solution would be toast made from crackers with fried beet caviar spread on them. And if you also add pieces of prunes and garlic through a press to the appetizer. Place thin slices of cheese and a few pine nuts on top. Then the heart of even the most picky culinary troll will melt before such a treat and he will shower you with compliments.
Thank you, beet lord! I haven't eaten anything tastier. All the colors of life without caviar have faded. So teach me how to cook it for me.
Beetroot and carrot caviar recipe
- 2-3 medium-sized beets;
- One carrot;
- One onion;
- Half a glass of vegetable oil;
- Half a glass of tomato paste;
- Salt, water.
So, friends, write it down. In principle, why write down a recipe with a photo of stewed beets. It costs once your email address and hundreds of delicious culinary recipes at your complete disposal. Moreover, their number is steadily growing every day. Okay, enough self-promotion. More conversations around a trivial matter.
1. Grate the carrots on a coarse grater and finely chop the onion.
2. I peel and grate raw beets.
3. Fry onions and carrots in vegetable oil until gold appears on the vegetables.
4. I add beets to the vegetables. I fry it lightly, cover with a lid and begin to simmer the caviar.
5. Pour a third of the water into the tomato paste and mix. Ten minutes before the end of cooking, I combine tomato paste diluted in water with beet caviar, add salt and cover with a lid.
So the beetroot appetizer is ready, with super old caviar! Why do I love culinary arts? For the fact that you immediately receive a fee.
