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Beetroot caviar with eggplants. Simple and very tasty recipes for beet caviar: roll up the jars for the winter

Elementary products and classic taste. An hour to prepare and very little vinegar.

We need:

Beetroot - 6 pcs. average
Onion - 4 pcs. average
Tomato paste - 1.5-2 tbsp. heaped spoons
Vegetable oil - 7-8 tbsp. spoons
Sugar - 2 teaspoons + to taste
Salt - 1 teaspoon + to taste
Black and allspice - to taste
Vinegar (9%) - 3-4 teaspoons

Important details.

Preservation yield - up to 2 liters
We always use fresh, domestically produced tomato paste for preparations, without E-shek. Likewise - pure coarse salt, not China.

The preparation is simple - down to genius!

We clean the root crop and cut into three large shavings. On a regular grater, it couldn’t be easier. And if you want an interesting texture, use a Berner with an attachment for thin straws. The option through a meat grinder is also suitable, preferably with a large grid.

Traditionally, we chop the onion finely. Fry until golden.

We combine the vegetables in a cauldron, where we send all the dressing ingredients - tomato paste, salt, sugar, spices. Stir and simmer over low heat with a lid. Stir frequently to prevent burning. If necessary, add boiling water a little at a time. It takes about 45 minutes until the root vegetable is ready.

At the end add vinegar. We pack the hot mass into jars, roll it up, and wrap it up.

Zakatka stores well, costs a penny and tastes very good.

Another cooking algorithm. First, boil or bake the beets, and then combine them with fried onions and heat briefly for up to 30 minutes.

Delicious beetroot caviar with pepper

We do it quickly and easily. Proportions for a solid batch and step-by-step photos will help you. Succeed lightly!

We need:

Beetroot - 2 kg
Tomatoes - 1 kg
Sweet pepper (red) - 500 g
Onions - 250-300 g
Medium hot pepper - 1 pc.
Garlic - 3 heads (the size of a chicken egg)
Vegetable oil - 200 ml
Salt - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vinegar (9%) - 3-4 tbsp. spoons

And again we cook according to the quick scheme.

Everything was twisted through a meat grinder. Stew the beets with sugar, salt and butter for 20 minutes. Add tomatoes, onions and sweet peppers, simmer over low heat for another 30 minutes. At the end, garlic and hot pepper - simmer for another 5-10 minutes. Before putting into jars - vinegar. Packed hot. The beauties slowly cool down and are placed in a closet for storage.

It is very tasty to add an apple to this recipe. Choose a sweet and sour variety, without fanaticism - up to 300 grams.

“Awesome” with eggplant and apple

Ingredients:

Beetroot - 1 kg
Blue - 1 kg
White onion - 300 g
Apples (sweet and sour) - 300 g
Tomatoes - 400 g
Salt - 1.5 tbsp. spoons + to taste
Sugar - 3 tbsp. spoons (even)
Spices - optional
Vegetable oil - about 200 ml
Vinegar (9%) - up to 3 tbsp. spoons

Important details.

Product output - up to 3.2 liters
In spices, the classics are appropriate: black and allspice, 3-4 cloves and a couple of bay leaves. Remove spices before placing in jars.
Tomato paste instead of fresh vegetables will also work. Taste for salt and sourness. The vinegar can be reduced if the tomatoes and apples are sour.

How we cook.

We clean all components. We cut according to our mood. An elegant option is to use a Berner grater to make short, thin strips. And everyday, but also tasty - large shavings on a regular grater.

Combine colorful slides with salt and sugar. Stir and leave alone for at least 1 hour. We need the semi-finished products to release their juice.

Finely chop the onion and peeled tomatoes.

Simmer all ingredients over low heat, stirring frequently - 50-60 minutes. The hot mass was put into jars, closed, insulated, and allowed to cool. Just a darling, a little darling! You'll lick your fingers and won't have time to get tired.

Simple spicy caviar with horseradish

Choose the cooking method you liked in the first recipe.

Or boil the main root vegetable and briefly simmer with horseradish.
Or simmer everything together for 30 minutes until done. The mixture should become soft.

There is also freedom in cutting. Anything will do: a regular grater, a meat grinder, thin straws on a blender. You can add onions, carrots, sour apples and tomato paste. Add salt and sugar at the end of the stew and try with passion to see what is missing. Horseradish should not be knocked out of the ensemble in a searing solo.

Vinegar at the rate of 1 teaspoon per liter jar.

Maintain proportions. For 2 kg of root vegetables - 200 grams of spicy root.
Clean the horseradish thoroughly.

“Spicy classic” of beets and chili

An interesting video recipe for a large portion and a great opportunity to adjust the spiciness by stopping in time to add chili. We like to chop the pepper finely and add pinches. I stirred it and tried it. So you definitely can’t go wrong with the strong taste.

Ingredients:

Beetroot - 2 kg
Carrots - 250 g
Onion - 250 g
Tomatoes - 750 g
Bell pepper - 350 g
Garlic - 75 g
Hot pepper (chili) - from ½ pod, i.e. piece 5-6 cm
Vegetable oil - 150 g
Sugar - 100 g
Salt - 1.5 tbsp. spoons
Vinegar (9%) - 100 ml

Output of blanks - about 4 liters

With tomatoes without vinegar

We need:

Beetroot - 4 kg
Tomatoes - 1.5 kg
Sweet pepper (preferably red) - 400 g
Garlic - 8 cloves + to taste
Salt - 1 tbsp. spoon + try!
Sugar - 2 teaspoons
Hot chili pepper - up to 1 pod (medium, 8-10 cm)
Vegetable oil - 100 ml

Important details.

Output of blanks - under 2 liters
It is better to take dense tomatoes with obvious sourness, for example, cream. We clean them as desired. Quick cleaning life hack: cut each vegetable crosswise and pour boiling water for 3 minutes. After this, the skin comes off in a second.

How to cook.

We pass the root vegetable through a meat grinder. If it is more convenient in a blender, do not forget about the pulsating mode. Simmer the beets first with all the oil - 20 minutes.

We also chop tomatoes with or without skins using a kitchen assistant. The last to be twisted are two bell peppers. Chop the remaining peppers to taste. We like a small cube or short straw.

It's best to chop the chili pepper and garlic with a knife - finely and finely. Adjust the quantity according to your taste for spiciness. It’s better to do without seeds: they are for reckless spicy lovers.

Add the tomato puree to the softened beets, mix and continue to simmer for 15 minutes. Then chop the pepper there - 15 minutes over low heat, stirring. Finally, add garlic and chili pepper to the mixture. Keep it on the fire for 5 minutes and pack it in jars for seaming. Cool down under the blanket.

Preservation without vinegar, but will last until winter at room temperature - in a dark closet, in the hallway or on the loggia. The acid in tomatoes is also a preservative.

If you are afraid of such experiments, when packaging the dish, add 1 teaspoon of vinegar per liter jar.

Video - for fans of the format. The composition of the vegetables is the same, but there are a couple of differences in the procedure. The video version is prepared from boiled beets. To preserve it, it is suggested to twist it through a meat grinder. And for the sourness in this version, the hostess relies on tomato paste.

Brilliant life hack “Pure Beetroot Joy”

Ideal preparation for future use without additives. Suitable for borscht and as a base for many salads. And at this sunset it’s so easy to make truly festive caviar: with fried onions and nuts in coarse crumbs.

What are we doing.

Boil this year's root vegetable in the skin, peel and chop. The size of the chips is whatever you like. Place the juicy mass in sterile jars up to 1 liter. Fill each with salted boiled water. Cover with lids and let sterilize for 15-20 minutes. We take it out and pour 1 teaspoon of any vinegar into the jar, seal it hermetically. That's all the trouble!

Solo beets are great in the apartment, pleasing with minimal sourness and the rich taste of your favorite vegetable.

P.S. What to cook in winter

Of course, with these soft, well-chopped beets it is easiest to make all kinds of salads. Due to their uniform texture, they can be used as an appetizer or side dish, or served on bread for a lazy breakfast.

Men's salad "Minutka" with cheese and eggs.

By eye, add a boiled egg and hard cheese in cubes, a handful of chopped nuts and a little green stuff that happened to be on hand. A dash of mayonnaise or mustard sauce with olive oil. Half of dinner is ready: in 10 minutes at an imposing pace!

With beans, meat and even herring.

Don’t be alarmed: we don’t recommend nasty things. :) It’s really very satisfying and appetizing - add beans canned in their own juice and sliced cold meat to an open jar. We set off the rich taste with onion, lemon, and garlic. You never know! Each housewife has her own sense of beauty.

And the most interesting thing is that even large cubes of salted herring and fresh finely chopped onions will decorate a canned beetroot ensemble for future use. Serve with boiled potatoes: a real hit!

With dried fruits and nuts.

Beetroot caviar for the winter is a fairly common preparation among housewives, although it has a rather peculiar taste, like other beetroot snacks. You can get rid of the characteristic beetroot flavor by adding garlic, eggplant and other ingredients.

Today we will share with you recipes for making beetroot caviar, you will learn how to prepare it correctly and what you can add to this appetizer to make your family happy.

Features of beet caviar

Any vegetable caviar, regardless of the recipe, implies stewed mixture of products which have been pre-fried. In most cases the ingredients are:

fried or sautéed onions in large quantities;
crushed or coarsely ground black pepper;
oil - in moderation. This way the dish will have full taste, but at the same time include a minimum of calories.

The beetroot appetizer can be served with mashed potatoes without butter or milk; it is perfect for those who want to improve their intestinal function, but do not plan to go on a strict diet.

Regardless of the recipe you plan to use to prepare beet caviar, you need Follow these tips for preparing it:

Recipe for fried beet caviar with tomato paste

For this recipe you The following ingredients will be needed:

beets – 0.5 kg;
carrots – 200 g;
bitter white onion – 100 g;
refined oil – 200 ml;
tomato paste – 100 ml;
evaporated salt – 0.5 teaspoon.

To prepare a dish according to this recipe, peel the beets and carrots, and peel the onions. We wash the vegetables under the tap, pass through a meat grinder equipped with a fine grille.

We transfer the vegetable mixture into a deep cauldron and put it in a hot oven for an hour and a half, then simmer it at a temperature of 150 degrees. Then we transfer them to a wide, deep frying pan, preferably with a multi-layer bottom. Add oil and salt to taste, mix everything and fry. To prevent the caviar from burning, the fire should be minimal.

After forty minutes you need to add tomato paste, a little pepper and fry again, stirring for another 10 minutes. Then remove the caviar from the heat and cool before serving. Getting ready to pack up for the winter.

Recipe for preparing beet caviar for the winter with fresh tomatoes

Prepare a kilogram of beets , 4 large tomatoes, one lemon, four onions, 6 large spoons of vegetable oil, two large spoons of sugar and one garlic.

The beets need to be washed under the tap and cooked directly in the skins. The degree of readiness is determined by piercing the root vegetable with a knife or fork. Strain the broth from the pan, fill the beets with cold water and leave to cool. Place the tomatoes in boiling water for a minute, cool under cold water and peel the skins. We pass the tomatoes through a meat grinder. Finely chop the onion, after cooling the beets, peel them, finely chop them and pass them through a meat grinder.

Then in vegetable oil sauté the onion until transparent and mix it with the beets right in the frying pan, continue to simmer. Add the tomatoes minced through a meat grinder, pour in the juice of one lemon and simmer again. At the end, add salt, crushed garlic and sugar. Mix again, simmer for three minutes and place the caviar in jars. The jars can no longer be sterilized, but immediately stored for the winter.

Grandmother's recipe for beetroot caviar for the winter

For this recipe you will need:

carrots – 1 kg;
burgundy beets – 5 kg;
oil – 100 ml;
garlic – 1 pc.;
ripe tomatoes – 800 g;
apple cider vinegar – 4 large spoons;
sour apples – 3 pieces.

Cooking method caviar from vegetables according to this recipe is as follows:

Recipe for fried spicy beet caviar

In this case, you will need one head of bitter white onion, one large carrot, three medium-sized beets, a little ground chili pepper, a couple of large spoons of thick tomato, about 50 ml of sunflower oil, as well as herbs, spices and salt.

The cooking algorithm is as follows:

pour the beets under the tap, cook at low boils until soft, remove from the heat and place to cool in cold water;
chop the onion with a knife, cook and peel the beets, grate the carrots, then grate the beets;
Heat the oil in a frying pan for two minutes, fry the onion, add the carrots, heat the vegetables and stir constantly;
add beets after 10 minutes and simmer everything for half an hour, stir constantly;
press the garlic into the vegetables with a press, add spices and seasonings, then add tomato puree, salt and cook the caviar for another five minutes, stirring constantly.

Beetroot and lime snack caviar

For this recipe you need the following ingredients:

1 beet;
1 small onion;
1 lime;
1 teaspoon salt;
ginger root;
5 tablespoons of refined sunflower oil.

Peel the onion and place it in cold water for five minutes. Then it is grated on a coarse grater; we do the same with peeled beets. In a small saucepan, combine the vegetables, add oil and simmer over low heat. Place the lime in boiling water for a minute, then cut it into quarters and squeeze the juice out of it into a clean glass.

Take the smallest grater and grate a small piece of ginger root and garlic on it, then put everything into a saucepan with soft vegetables, add lime juice and mix well. Place a small piece of dried bay leaf in a clean jar and add caviar to it. Cool the jars and store them in the refrigerator for the winter.

Recipe for fried beet caviar with mushrooms

The ingredients for the recipe are as follows:

The beets are boiled and cooled, peeled and grated on a medium grater, and the onion is finely chopped. Soak the mushrooms in warm water for a quarter of an hour, dry them and cut them into small bars or strips.

Fry all the ingredients one by one in oil in a frying pan, mix everything, add salt and pepper. Mix everything and heat on low heat.

Recipe for beetroot caviar with prunes for children

For this recipe you need one boiled beet, 40 g of pitted prunes, a little sugar and 5 g of butter.

Rinse the prunes and soak them in warm, but not boiled, water. Then it is laid out on a towel to dry. Grind prunes and boiled beets through a meat grinder. Add sugar, butter and mix everything.

Beet caviar and baked eggplant

Ingredients for cooking such caviar are as follows:

young eggplant – 2 pieces;
garlic – 4 cloves;
beets - 3 pieces;
vegetable oil – 60 ml;
lemon – 1 pc.

Wash the eggplants, wipe them dry and cut them into two pieces lengthwise. Place the two eggplant halves, skin side up, on a baking sheet and set to bake. When it is golden brown, remove the vegetable from the oven, transfer to a cutting board and let cool.

Using a knife, carefully remove the skin from the warm vegetable and finely chop the pulp. Peel the beets, grate them on a medium grater and mix with the eggplants in a small container. Then add finely chopped garlic, squeeze a tablespoon of lemon juice and add oil. Add fine salt and mix everything well. You can serve the finished beet caviar and save it for the winter.

Recipe for winter caviar from beets, sweet peppers and tomatoes

The ingredients for this recipe are:

To prepare this vegetable caviar cut the onion into thin half rings, cut off the tails of the peppers, remove the core with seeds and cut the pulp into strips. We pass the tomatoes through a meat grinder, and grate the beets on a coarse grater.

Pour the oil into a large saucepan, heat it over low heat, then add the chopped vegetables and simmer for a quarter of an hour over the same heat. Then add pre-chopped greens to the vegetables, press the garlic with a press and cook for another 10 minutes.

Add sugar, salt and mix everything. If necessary, add more salt and simmer for some more time. After half an hour, add table vinegar, stir and simmer the beet caviar for another couple of minutes. When finished, the caviar is placed in clean jars and immediately rolled up. Turn them over and store them for the winter.

When preparing beet caviar, remember the following:

Exists a large number of recipes preparing beet caviar to preserve for the winter. Choose the one that best suits your taste and the taste of your family.

Much has been said about the benefits of beets. This vegetable has a rather beneficial effect on our digestive system and fills the body with 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 onions are frying, peel and grate the beets on a coarse grater.

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 the vinegar essence. Place in jars and seal with 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, Provençal herbs - to 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 in hot vegetable oil in a large container with a thick bottom for 20 - 25 minutes.

Next, add 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, bell peppers, pumpkin and eggplants to beetroot caviar. Beets are also valuable because they go quite well with a variety of 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. Place in a 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.

Beetroot salad recipe for the winter

Based on beet caviar, you get a very 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 of walnuts. Season the salad with sour cream or mayonnaise. An incredibly tasty and healthy snack is ready.

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Beetroot caviar is a very healthy product for our body; it contains many vitamins. This caviar can rightfully be classified as a dietary product, since its consumption will not affect the figure. I decided to add apples and eggplants to the beet caviar, which enriched its taste. This version does not contain garlic, so you can snack on caviar during your lunch break without worrying about the foreign smell.

If you do not plan to roll up beet caviar with eggplants and apples for the winter, but cook here and now, then exclude the vinegar; it is added only as a preservative.

From these ingredients you get a little more than a liter of the finished product.

Prepare the necessary ingredients from the list.

Peel the raw beets and grate them on a medium grater.

Peel the apples and eggplants and cut them into small cubes, approximately 1 cm.

Mix beets with apples and eggplants, place in a saucepan with a thick bottom.

Add sugar and salt to the pan, stir again and leave for 1 hour, covering the pan with a lid. During this time, vegetables and apples will release juice.