12 recipes for bright beetroot caviar, including for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious and healthy combinations with garlic, apple, walnuts, chili and more await you.

Use sterilized jars and lids to prepare food for the winter. After rolling, store the caviar warm (for example, under a blanket or blanket) until it cools completely, and then in a cool pantry or refrigerator.

1. Beetroot caviar with onions

Ingredients

• 2 beets;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• salt to taste.

Preparation

Boil the beets until tender in about an hour and a half. Cool and grate on a coarse grater.

Cut the onion into small pieces. Fry in a pan with vegetable oil over medium heat until transparent. Add the beets after about 3-5 minutes. Reduce heat slightly and cook for another 5-6 minutes, stirring occasionally.

2. Beetroot caviar with carrots and onions

Ingredients

• 2 beets;
• 1 onion;
• 1 carrot;
• 2-3 cloves of garlic;
• 5 tablespoons of vegetable oil;
• salt and pepper to taste.

Preparation

Boil the beets until half cooked in about 30-40 minutes. Cool and grate on a coarse grater. Cut the onion into small pieces. Grate the carrots coarsely too. Pass the garlic through a press.

Heat 2 tablespoons of oil in a skillet over medium heat. Fry the onion for 5-6 minutes, add garlic shortly before cooking.

Heat 3 tablespoons oil separately over medium heat. Fry the carrots for 2-3 minutes. Add the beets and stir. Reduce heat and simmer under a closed lid for about 10-15 minutes, stirring occasionally. Combine with onion and garlic, salt and pepper. Cook for 6-7 minutes, then leave covered for another 8-10 minutes.

3. Beetroot caviar with adjika and herbs

Ingredients

• 2 beets;
• 2 carrots;
• 2 onions;
• 1 bunch of parsley or cilantro
• 2-3 tablespoons of vegetable oil;
• 1 teaspoon sugar
• 200 g adjika;
• 2 tablespoons tomato paste
• 100 ml of water;
• salt to taste.

Preparation

Grate the beets and carrots on a coarse grater. Cut the onion into small pieces. Chop the greens.

In a skillet, heat the oil over medium heat and saute the onions and carrots. After 6-7 minutes add sugar, and after another minute or two add adjika and tomato paste. Stir, reduce heat slightly and cook for 6-8 minutes. Fill in the beets, cover with water, salt and stir. After 15-20 minutes, add the herbs and leave on the stove for another 10-12 minutes.

4. Beetroot caviar with apples

Ingredients

• 4 apples;
• 4 beets;
• 1-2 onions;
• 2-3 cloves of garlic;
• 3 bay leaves;
• 5-6 peas of allspice;
• 8-10 black peppercorns;
• 200 ml of boiling water;
• 4-5 tablespoons of vegetable oil;
• salt and sugar to taste;
• 1 teaspoon lemon juice

Preparation

Peel the apples, then grate them and the beets on a coarse grater. Cut the onion into small pieces. Pass the garlic through a press.

Pour boiling water over the lavrushka and peppers. Leave it on for 10-15 minutes. Strain but do not pour out the water.

In a skillet, heat half the oil over medium heat. Fry the onion for 4-6 minutes. Reduce heat slightly. Add the beets, and after 5-7 minutes add the apples. Cover and cook for 7-10 minutes. Stir and cover with water containing peppers and lavrushka. Simmer, stirring occasionally. When almost all the liquid has evaporated, sprinkle with salt and sugar, sprinkle with lemon juice. Add the remaining oil and cook the mixture for 3-5 minutes. Toss in the garlic.

5. Beetroot caviar with brine and tomato paste

Ingredients

• 3-4 beets;
• 2 onions;
• 2-3 tablespoons of vegetable oil;
• 3 tablespoons tomato paste;
• 500 ml of tomato pickle;
• 1 pinch of citric acid;
• salt and pepper to taste.

Preparation

Boil the beets until tender in about an hour and a half. Then fill it with cold water and leave for 10-15 minutes.

Cut the onion into small pieces. Grate the beets on a coarse grater.

Heat oil in a skillet over medium heat. Fry the onion for 3-5 minutes. Stir in the beets and cook for another 5-6 minutes. Add tomato paste, brine, citric acid, salt and pepper. Stir again and cool.

6. Beetroot caviar with walnuts and soy sauce

Ingredients

• 1 beet;
• 1 onion;
• 70-80 g of walnuts;
• 1 bunch of parsley or cilantro
• 2-3 tablespoons of vegetable oil;
• 3 tablespoons of soy sauce
• 1 tablespoon tomato paste.

Preparation

Boil the beets until tender in an hour and a half. Cool and mince or grate on a coarse grater. Chop the onion and nuts. Chop the greens.

Heat oil in a skillet over medium heat. Fry the onions for 3-4 minutes, add the soy sauce with tomato paste, add the beets and stir. Simmer for about 10-12 minutes. Cool slightly and combine with nuts and herbs.

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7. Beetroot caviar with pickled cucumbers and bell pepper

Ingredients

• 1-2 beets;
• 1 onion;
• 1 bell pepper;
• 4-5 pickled cucumbers;
• 2-3 tablespoons of vegetable oil;
• 2 tablespoons of cucumber pickle;
• salt and pepper to taste;
• 1 pinch of paprika;
• 1 pinch of sugar.

Preparation

Boil the beets until tender in an hour and a half. Cool and grate on a medium grater. Cut the onion and bell pepper into small pieces. Grate cucumbers as well.

Heat oil in a skillet over medium heat. Fry the onion for 3-5 minutes, add the bell pepper and cook for another 6-7 minutes. Add the beets, pour in the brine and simmer for 30–35 minutes, stir occasionally. Add cucumbers, salt and pepper, sprinkle with paprika and sugar. Remove from heat after 5-7 minutes.

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8. Beetroot caviar with onions and tomato paste for the winter

Ingredients

• 3 kg of beets;
• 3 kg of onions;
• 600-700 ml of vegetable oil;
• 2 tablespoons of salt;
• 5-6 tablespoons of sugar;
• 6-7 tablespoons of tomato paste;
• 4 tablespoons vinegar 9%;
• pepper to taste.

Preparation

Boil the beets until tender in about an hour and a half. Grate with a coarse grater. Cut the onion into small pieces.

In a saucepan, combine the beets with half the oil and heat over medium heat. Cover with a lid. After boiling, simmer for 20-25 minutes, stirring occasionally.

Cook the onion with the remaining oil until soft, covered over low heat, about 3-5 minutes. No need to fry. Use a slotted spoon to transfer the onion to the pot with the beets. Stir and simmer for another 10 minutes. Add salt, sugar, tomato paste and stir again. Combine with vinegar. Pepper.

Put the prepared caviar in jars and roll up the lids.

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9. Beetroot caviar with horseradish and garlic for the winter

Ingredients

• 4 kg of beets;
• 180 g garlic;
• 400 g horseradish;
• 1 tablespoon salt
• 3 tablespoons of sugar;
• 1 tablespoon vinegar 70%.

Preparation

Boil the beets until tender in an hour and a half. Pass through a meat grinder with the garlic. Grind horseradish with a blender.

Transfer the beets with garlic to a saucepan and heat over low heat. Add sugar and salt and bring to a boil. Stir in horseradish and simmer for 2-3 minutes. Then grind with an immersion blender if you want to get a homogeneous mass. Pour in vinegar and stir.

Put the prepared caviar in jars and roll up the lids.

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10. Beetroot caviar with tomatoes and bell pepper for the winter

Ingredients

• 2 kg of beets;
• 1 kg of tomatoes;
• 600 g bell pepper;
• 4-5 cloves of garlic;
• 250 ml of vegetable oil;
• 3-4 tablespoons of salt;
• 1 tablespoon sugar
• 2 tablespoons of apple cider vinegar.

Preparation

Grate the beets on a coarse grater or pass through a meat grinder. Grind tomatoes and peppers in a meat grinder. Pass the garlic through a press.

Place the beets in a saucepan. Pour in vegetable oil and bring to a boil over high heat, stirring constantly. Reduce heat to low and cook for another 30–35 minutes. Combine the beets with tomatoes and simmer for another half hour. Add pepper and continue cooking. After 20 minutes, add the garlic, and after another 10 minutes, add salt, sugar and apple cider vinegar. Cook everything together for 10 minutes. Then pour into jars and roll up the lids.

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11. Beetroot caviar with bell pepper and chili for the winter

Ingredients

• 2 kg of beets;
• 8 carrots;
• 6 onions;
• 8-10 bell peppers;
• 3 chili peppers
• 800 ml of vegetable oil;
• 3 tablespoons of vinegar + for preparation for the winter;
• 3 tablespoons tomato paste;
• 1 liter of tomato juice;
• 2 tablespoons of salt.

Preparation

Grate the beets on a medium grater or pass through a meat grinder. Grate the carrots coarsely. Cut the onion and bell pepper into small pieces. Grind the chili with a blender.

Simmer the beets over medium heat with 100 ml of oil and 3 tablespoons of vinegar for 30–35 minutes, stirring constantly.

Fry the carrots, peppers and onions separately over medium heat until tender, about 7-10, 7-10 and 3-5 minutes, respectively. Add all the vegetables to the beets along with the tomato paste and juice. Salt. Leave on low heat for another 25-30 minutes. Stir in the chili 7-10 minutes until tender.

Put the prepared caviar in jars, cover with lids and put in a saucepan with a stand or napkin at the bottom. Cover with warm water, bring to a boil and sterilize for about half an hour. Add 1 teaspoon of vinegar to each 500 ml jar. Roll up the lids.

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12. Beetroot caviar with carrots and tomatoes for the winter

Ingredients

• 2 kg of beets;
• 500 g carrots;
• 500 g onions;
• 2 kg of tomatoes;
• 1 chili pepper;
• 500 g bell pepper;
• 10-15 cloves of garlic;
• 1 bunch of greens (dill and parsley) - optional;
• 500 ml of vegetable oil;
• salt and pepper to taste.

Preparation

Grate beets and carrots on a coarse grater or pass through a meat grinder. Chop onions, tomatoes, chili, bell peppers and garlic in a meat grinder or blender. Chop the greens.

In a deep skillet or saucepan, heat the oil over medium heat. Fry the onions for 3-5 minutes, add the carrots, and after 4-5 minutes - the beets. After a couple of minutes, add the chili, bell peppers, tomatoes and garlic. Stir, salt and pepper. Simmer over low heat for 35–45 minutes. Throw in the herbs shortly before cooking.

Put the prepared caviar in jars and roll up the lids.

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