Beetroot caviar for the winter through a meat grinder: the recipes are very tasty. Beetroot caviar from raw, boiled beets, fried, spicy, with garlic, apples, eggplants, tomato paste, onions, horseradish, vegetables, St.

I never cease to be amazed at how many different ways there are to preserve tasty and healthy beets for the winter. Dressings for borscht are often prepared from the vegetable; beetroot salads are very popular. And preparation in the form of caviar is less common. And completely in vain.

Essentially, this is a finished product packaged in cans. It can be used not only as a spread on a piece of bread or as an independent snack, but also as an additional component to borscht and vinaigrette. It is placed in the herring under a fur coat. How much time is saved when we prepare for the holidays! And it’s always tasty, appetizing and satisfying. And the most important thing is that it's fast.

It’s best to plan the preparation of winter twists on a weekend. It will take a lot of time not only to cook, but also to prepare the vegetables. But it's worth it. I can say with confidence that the recipes are very tasty. At the same time, they are extremely simple.

A simple recipe for beet caviar for the winter

Beets and onions are the perfect combination to preserve the fullness of flavor in the finished dish.

Advice! The recipe for delicious vegetable caviar assumes a uniform consistency of the finished product. To grind beets and other ingredients, a meat grinder, grater, food processor or blender is usually used.

Grind 2 kg of raw peeled beets and 3-4 large onions into a homogeneous crumble. Place in a wide-bottomed pan for further cooking.
Add 2 tbsp to the bowl with beets. l. sunflower oil, 2 full tbsp. l. salt and the same amount of sugar.
Place the mixture on the stove and cook, stirring occasionally, for about 2 hours over low heat.
A quarter of an hour before readiness, pour in 1 tbsp. l. vinegar essence (70%), thoroughly mixing the contents of the pan.
When hot, pack the snack into sterilized jars with a capacity of no more than 0.7 liters. Roll up the lids and place “under a fur coat” until it cools completely.

Advice! If you change the recipe a little and first fry the onion in fat, and only then add it to the beetroot mixture for cooking, the dish will turn out doubly delicious!

Beetroot caviar for the winter - the most delicious recipe

Any recipe can be called the most appetizing. After all, we have different tastes and preferences. Some people like spicy caviar with more hot pepper in it, while others like a neutral appetizer or with a sweetish aftertaste.

Beets go well with both spicy vegetables and seasonings and sweet additives. I really like the presence of apples in caviar. The aroma with fruity notes is almost imperceptible, but subtly emphasizes the beetroot taste. It doesn’t spoil it at all, but only adds piquancy.

What we need:

2 kg beets;
0.5 kg of onion;
0.3 kg apples;
1 bunch of parsley;
1 teaspoon ground coriander;
1 teaspoon ground black pepper;
2 tablespoons salt;
3 tablespoons sugar;
100 ml vegetable oil;
60 ml apple cider vinegar (6%);

How we will cook:

Cooking root vegetables. We wash and clean them, grate them on a coarse grater, or pass them through a meat grinder. Peel the apples, remove the core with seeds and also grate them.

Transfer the mixture into a saucepan with a thick bottom. Add salt, sugar. Mix well and leave the pan for 15-20 minutes.

If the fruit and vegetable release a lot of juice, then there will be no need to add water.

Place the pan on the stove and simmer the contents over moderate heat for 30 minutes. At this time, fry the onions in sunflower oil. It can be cut into cubes.

Place the onion in the pan. By this point, the juice will already boil, and to prevent the brew from burning, you can pour 100 ml of water. Look at the circumstances. Sprinkle with ground black pepper and coriander. Simmer for another 20 minutes. Finely chop the green parsley leaves and pour into a common container. Immediately add vinegar. Close the lid and simmer for another 5 minutes.

Place the caviar in jars and roll up the lids. We turn them upside down and wrap them in a blanket. Leave until cool.

Beetroot and carrot caviar for the winter

This recipe is a classic, delicious vegetable appetizer made from fall root vegetables. But you need to decide on priorities first, since the preparation is made from beets, carrots should not interrupt its taste, so they are added to the recipe in moderation.

Advice! In all recipes that contain beets, you need to add sugar in moderation, since its amount directly depends on the sweetness of the particular root vegetable used.

Brown the chopped onion and grated carrots (take 0.5 kg of each) in a frying pan with 2-3 tbsp. l. sunflower oil.
Add 2 kg of chopped beets, 1 tbsp. butter, salt and sugar - 2 tbsp. l.
Cook for at least an hour with constant stirring.
A quarter of an hour before it’s ready, add 2-3 chopped garlic cloves to the appetizer and, lastly, 0.5 tbsp. 9% vinegar.
Pour into containers while hot.

Advice! Dill or parsley will make the recipe even tastier, but it must be added in advance so that the whole mass boils well, otherwise the twist may ferment in winter.

Beet caviar for the winter through a meat grinder

To make the finished product tender and tasty, already cooked beets and carrots need to be chopped in a meat grinder. Further evaporation of the juice will give the desired thickness to the vegetable snack.

Advice! If pre-boiling vegetables is necessary to prepare for the winter, then it is more correct to replace this stage with baking in the oven. This technology will allow you to preserve the taste and aroma of the product as completely as possible and eliminate the appearance of excess moisture.

Boiled or baked root vegetables (2 kg of beets and 300 carrots) are passed through a fine grinder.
Fry 3-4 finely chopped onions in ½ tbsp. oil until transparent.
Combine vegetables in a wide low saucepan, add 2 tbsp to the mixture. l. salt and sugar, the remaining butter - about 1 tbsp., and slowly simmer until tender for 30-40 minutes.
0.5 tbsp. Add 9% vinegar at the end of cooking, allowing the mixture to boil thoroughly.
Pack the hot mass into dry jars and roll up for winter storage.

According to this recipe, vegetable twist from beets turns out to be especially tender and tasty.

Squash caviar with beets - proven recipe

For storing caviar for the winter, zucchini is the most suitable vegetable. Adding beets will not spoil it, but will only add a certain note to the delicious salad. You can also make caviar from zucchini and eggplant . Don't know the recipes? Go to another page of the site.

Ingredients:

Zucchini, beets - 3 kg each.
Onion – 1.5 kg.
Vinegar 9% - 100 ml.
Salt – 3 large spoons.
Oil – ½ cup.
Sugar – 300 gr.

Cook:

Both vegetables are rubbed with coarse shavings. Cut the onion as desired - into cubes or half rings.
Place everything in a saucepan and add the rest. Leave for about half an hour to allow the vegetables to release their juice.
Cook after boiling for 40 minutes. Lay it out, cool, and hide it in a permanent storage place.

Beet caviar with tomatoes

The beet preparation made from this recipe is tasty, aromatic and beautiful. It’s better to make more at once - the recipe is proven!

All vegetables in the recipe, except beets, are cut arbitrarily, but the smaller the better. Grind 4 kg of raw beets through a meat grinder or grate them on a coarse grater.

Lightly fry 4-5 chopped onions, add 4 kg of chopped tomatoes to them (it is advisable to remove the skin), simmer the whole mass for several minutes.
Next, add 0.5 kg of bell pepper and boil.
Add 150 ml of 9% vinegar and stir.
Place the beets, then add salt (2 tbsp) and, if desired, pepper.
From the moment of boiling, note the time and cook the mixture for 40 minutes.
At the end, add 200 g of crushed (or grated) garlic.
Fill dry, warm jars with the hot mixture and roll up.

Advice! With so many tomatoes, vinegar can be removed from the recipe, since tomato juice is a good preservative. But then it’s better to store these delicious twists in the cellar in winter.

Spicy beet caviar

If there are lovers of savory snacks in the family, then this delicious recipe deserves special attention. Considering the considerable proportion of tomatoes in the recipe, it can rightfully be called beetroot adjika. The spiciness can be reduced by removing excess pepper and garlic.

Wash and peel the vegetables: 5 kg of salad beets and ripe firm tomatoes, 1 kg of red or yellow bell pepper and young carrots.
Grind them in a suitable manner.
Cook for at least 1.5 hours, stirring regularly.
Half an hour before readiness, add 1 tbsp of dressing to the total mass. oil, 150 ml 6% vinegar, 150 g each salt and sugar. And then add crushed garlic - 200 g.
Fill the jars with another hot snack, close and leave to cool “under the fur coat”.

Advice! If you replace hot pepper and garlic in the recipe with grated horseradish root, you will get a completely new, but no less spicy and tasty dish. It is important to maintain the basic proportion: for every 2 kg of beets add up to 200 g of the spicy vegetable.

Spicy caviar with garlic through a meat grinder

Fans of savory appetizers will love the spicy beetroot caviar with garlic.

2 kg beets;
3-4 tablespoons of tomato paste;
500 gr. bell pepper;
1-3 pods of hot pepper;
4-6 cloves of garlic;
1 glass of vegetable oil;
1.5 tablespoons salt;
1 teaspoon of vinegar essence (70%).

We peel the raw beets, cut the vegetables into pieces of such a size that you can pass them through a meat grinder. We remove the seeds from the bell pepper and cut it into quarters. Peel the garlic cloves.

Advice! If you have young garlic, reduce the amount. Young garlic is much sharper than the one that has lain for the winter.

We remove the seeds from the hot pepper; its quantity is determined by the desired level of spiciness of the finished product. For some, half a pod will be enough, while others will want to add three pods.

We pass all the listed vegetables through a meat grinder. We strongly recommend that you wear gloves when performing this work. Firstly, hot peppers and garlic irritate the skin, and secondly, beets stain your fingers.

Add oil, salt and tomato paste to the vegetables, stir. Let the caviar simmer over medium heat. Duration of stewing is 40 minutes. Five minutes before the end of cooking, add vinegar. Place the hot caviar into pre-sterilized jars and immediately seal them tightly.

Beet caviar with garlic

Everyone is familiar with the classic combination of beets and garlic, but for a winter version of delicious caviar, you can add bell peppers and tomatoes to the recipe. The recipe is interesting because of the strict sequence of adding vegetables when stewing the mixture. The amount of garlic can be increased or decreased according to your taste.

Grind 2 kg of raw peeled beets on a coarse grater or in a meat grinder and simmer with 1 tbsp. refined oil in a wide saucepan over low heat.
After half an hour, add 1 kg of chopped tomatoes and continue cooking for another 30 minutes.
While the vegetables are cooking, peel 500 g of red or yellow sweet pepper and, finely cutting or passing through a meat grinder, place in the beetroot-tomato mixture and cook for another half hour.
During this time, peel 3-4 heads of garlic and crush the cloves through a press. Place it in the appetizer at the end of cooking with 2 tbsp. l. 6% vinegar.
Divide the boiling mass into prepared jars and, closing the lids, send them “under a fur coat” for a day or two.

An appetizing tasty vegetable mixture is good not only for a sandwich, but also as a side dish for meat or fish and as a borscht dressing.

This video shows step-by-step recipes for beet caviar with photos and comments from professional chefs:

Beetroot caviar without vinegar

The preservative in these recipes is usually the acid found in fresh tomatoes or tomato paste. Grind 5-7 pieces of red bell pepper and 4 kg of raw peeled beets through a meat grinder. A kilogram of sour tomatoes - grated or in a blender, 1 small hot pepper - finely chopped with a knife. First crush the garlic cloves from 1 medium head with the flat side of a knife, and then finely chop them with a knife.

Combine prepared beets with 0.5 tbsp. sunflower oil, put on the stove and simmer for about 30 minutes. on low heat.
Next is a turn of crushed tomatoes and sweet peppers, and another half hour of cooking.
At the end add 2 tbsp. l. salt and hot pepper with garlic, and continue to simmer for another 15-20 minutes.
Carefully place the finished snack into dry jars and roll them under the lids. In winter, you can store it in a regular dark closet or pantry.

Parts of garlic and hot pepper in a homogeneous beetroot-tomato mass give the delicious appetizer according to this recipe a special piquancy. When serving, it’s a good idea to garnish the finished dish with finely chopped fresh dill.

Classic recipe

Using a ripe and juicy root vegetable, you can prepare caviar in a matter of minutes. For this you will need:

beets – 450 g, onions – 35–45 g;
tomato sauce – 45–50 g, pepper optional – 2–3 g;
vegetable oil – 3 tbsp. l., salt – 4–6 g, sugar – 1/2 tbsp.

The technology for preparing beet caviar involves the following steps:

Vegetables are peeled and washed. The onion is finely chopped and fried in a frying pan until golden brown. The beets are grated and fried in another frying pan.
The prepared ingredients are combined in one frying pan, covered with a lid and kept at minimum heat for 10–15 minutes.
Add tomato sauce, sugar, salt, pepper. Everything is thoroughly mixed and heated for 1-2 minutes.

The dish can be served either hot or cold. It is quite acceptable to sprinkle with finely chopped onion or parsley.

Recipe for beetroot and squash caviar

A great opportunity to use up your supply of zucchini to benefit your stomach is to prepare a delicious vegetable snack for the winter according to a proven recipe. Zucchini must not only be peeled, but also the core and seeds must be removed.

Grate 3 kg of raw beets and 3 kg of zucchini (separately) on a coarse grater.
Lightly salt the zucchini and after 10 minutes. squeeze out the released juice, otherwise the caviar will have to boil for much longer.
Fry 1 kg of finely chopped onion in 1 tbsp. refined oil until transparent.
Combine all ingredients and simmer for 40 minutes.
Place the hot snack in glass containers, close the lids and cover with a blanket to cool slowly.

Delicious beetroot caviar with eggplants is prepared in a similar way, with the only difference in the recipe being that the blue ones need to be finely cut into cubes rather than grated.

Beetroot caviar with tomato paste “Obedenie”

I often roll up this kind of red beet caviar for the winter through a meat grinder according to a recipe that was called “Eating” in my grandmother’s book. And indeed, very tasty!

Ingredients:

Beetroot – 1.5 kg;
Onion – 2 pieces;
Carrot – 1 piece;
Tomato paste – 4 tablespoons;
Salt, sugar, pepper - to your taste;
Vegetable oil – 100 ml.

Recipe:

As usual, wash and boil the beets, then peel off the skins.
Peel the onion, finely chop and fry in oil until golden brown.
Grind the beets and carrots in a meat grinder, add them to the onion, salt and pepper and fry for about 10 minutes.
Add tomato paste and cook for another 5-10 minutes. By the way, it is with pasta, and not with fresh tomatoes, that the color of the mixture will be more beautiful and rich.
Place in jars, roll them up, and let cool. Then we put it in a cool place.

Beetroot caviar with pickles

This recipe will pleasantly diversify the menu on fasting days. Rye bread toasts made with beetroot spread are delicious.

Advice! Instead of pickled cucumber, pickled cucumber will do.

Grate 2-3 small boiled beets on a fine grater.
Fry 1 chopped onion in oil and add it to the beets.
Place 1 pickled cucumber cut into small cubes there (it is advisable to peel the skin).
Season the prepared appetizer with black pepper, salt and crushed garlic to taste.

Advice! After slicing the cucumber, you need to strain off the excess liquid. And if the beets are unsweetened, then add a spoonful of sugar or add a peeled fresh apple to the recipe.

Beetroot caviar as in kindergarten with tomato paste

In this preparation, the caviar tastes very much like the one we ate in kindergartens. Both cold and hot, it is always eaten with gusto.

To prepare we will need:

Beetroot – 500 g.
Onions – 200 g.
Tomato paste – 50 g.
Sugar – 2 tbsp. spoons
Salt – 1.5 tbsp. spoons
Ground black pepper – 0.5 teaspoon
Vegetable oil for frying vegetables
Butter – 50 g.

1. Three raw beets on a fine grater and fry for 5-7 minutes in a frying pan in vegetable oil.

2. Cut the small onion into small cubes, fry in a separate frying pan for 4-5 minutes until transparent.

3. Mix the vegetables in one frying pan, add salt, sugar, tomato paste, mix. Cover with a lid and simmer for 15 minutes.

4. Add seasonings, add butter, mix.

Fry for another two minutes and you're done! Cool the caviar.

Beet caviar with semolina

An original recipe for beetroot caviar stewed with semolina - an unusual component that gives the finished product tenderness and a pleasant consistency without prolonged boiling.

Comment! A tasty snack is made from vinaigrette varieties of beets (without light rings on the cut).

Grate 1 kg of raw beets and 3-4 pcs. sweet carrots, add 3-4 pcs. finely chopped onion. Let it simmer with 1-1.5 tbsp. vegetable oil for 30 minutes.
During this time, peel 1.5 kg of ripe tomatoes, after holding them for 1-2 minutes. in boiling water. Grind the tomatoes in a blender or grind through a meat grinder.
Add tomatoes to vegetable mixture and cook for another 30 minutes.
While stirring the hot mass, add 0.5 tbsp. semolina, avoiding the formation of lumps, and cook for 10 minutes.
Lastly, add 2 tbsp. l. salt, 1 tbsp. l. sugar, 0.5 tbsp. 6% vinegar, chopped garlic and spices to taste. Cook for 10-15 minutes. until ready.
Roll up jars of vegetable snacks.

Such tender and tasty beet caviar can be made without vinegar and used for its intended purpose immediately - it is perfectly stored in the refrigerator for at least a week.

With pickled or pickled cucumbers

The interesting taste of the snack will delight and surprise gourmets. To prepare, just boil 2-3 beets in the traditional way until tender. Products you will need:

pickled or pickled cucumbers – 3–4 pcs.;
onion – 1 pc., salt – ½ tsp., sugar – 1–1.5 tsp.;
citric acid (vinegar) – 1 g, vegetable oil – 5–6 g.

Step by step instructions:

Boiled beets are crushed in a blender to the state of caviar. Cucumbers and onions are cut into very small cubes with a knife.
Add everything according to the recipe. When tasting, you can adjust the taste.
The prepared dish can be varied with spices. It would be appropriate to add garlic or nutmeg.

Fresh herbs will decorate and refresh a savory appetizer.

Recipe: Finger lickin' good

A person associates all the best things in life with childhood, so it’s not surprising that beet caviar, like in kindergarten, will be liked even by the name of the recipe. But in fact, its secret is not in the nostalgic name, but in the fact that it is really tasty and will appeal to both kids and adults.

Advice! If you boil the beets in advance, the time for preparing a delicious vegetable snack will be significantly reduced.

Cool 1-2 medium-sized beets after cooking, peel and grate.
Onion cut into small cubes, fry for 1-2 tbsp. l. oil until soft golden brown.
1 tbsp. l. Dilute tomato paste with water and add to the onion, stir quickly and heat for a minute.
Now it’s the turn of the beets, you need to mix them well with the onion and tomato and cook for 5-10 minutes. simmer over low heat until the food is soaked in juice.
Season the dish with salt, sugar and lemon juice, depending on your own taste.

Now you just need to wait until the appetizer cools down, because warm with toasted dark bread it is especially tasty and aromatic.

With prunes in a slow cooker

Modern kitchen assistants allow you to make snacks quickly and effortlessly. Beetroot caviar cooked in a slow cooker is tender and low in calories.

For very busy people, the dish can be prepared at home ahead of time. We will need ingredients:

beets – 2–3 pcs., carrots – 1 pc.;
onion – 1 pc., prunes – 150–160 g;
salt – 2–3 g, sugar – 5–7 g, vegetable oil – 25–30 g.

It's quite simple to prepare:

Beets and carrots should be peeled and grated. Remove the pits from the prunes. Place all ingredients in a multicooker container and simmer.
After 20–25 minutes, grind the whole mass with a blender and add sugar and salt to taste. Caviar is served both hot and as a cold appetizer.
You can place the appetizer on bread or toast. Parsley, dill or sesame seeds are used as a design.

Korean beet caviar

Vegetable salads and snacks from East Asian cuisine are popular due to their unusual spicy-sweet taste and ease of preparation. Regarding the specific recipe, it is caviar made from raw beets, fried for a short period of time.

Advice! You need to be careful when adding pepper to a recipe so that the finished dish does not turn out to be inedible.

Grate 0.5 kg of peeled beets, lightly add salt and sprinkle with vinegar or lemon juice. Let it brew for 15-20 minutes.
During this time, cut 1 onion and 1 hot pepper into thin half rings, sauté the mixture into 2-3 tbsp. l. hot vegetable oil for 2-3 minutes.
Add the juiced beets to the pan and fry for 5-7 minutes. over low heat.
At the end add sugar, spices and salt if necessary. Lastly, crush 3-4 cloves of garlic through a press.
Let the vegetables steep under the lid until they cool completely.

This tasty snack is truly healthy, because thanks to its minimal heat treatment, it retains all the vitamins and has a beneficial effect on the body.

Beetroot caviar in a slow cooker

It’s easy to prepare your favorite vegetable dish using a slow cooker. One medium beet and 1 small carrot can be boiled in advance in the same slow cooker (steamed mode) or you can make beet caviar as usual - from raw vegetables. This recipe gives the technology for the second option:

Chop 1 onion into small cubes and fry it in a multicooker bowl with 3 tbsp. l. oil in the “quenching” mode at high temperature for 2 minutes.
Add grated carrots and beets, and then 1 tbsp. tomato juice, salt.
Simmer everything together on moderate mode for about 1 hour.
At the end, add spices and, if desired, crushed garlic.

Serve the finished appetizer with fresh, finely chopped dill, cilantro or parsley.

How to cook beet caviar in the oven

Baked vegetables retain their aroma, and excess moisture disappears, due to which the appetizer has a richer taste and denser consistency. Beetroot 3-4 pcs. Before baking in the oven, you need to wash it well, dry it and wrap it in foil (piece by piece). Cooking time depends on the size and shape of the root vegetables, but approximately 40-50 minutes are needed. at a temperature of +180-190°C.

While the vegetables are roasting in the oven, peel and finely chop 1 large onion. Fry it for 2-3 tbsp. l. heated oil until golden brown.
Cool the finished beets, peel and chop them on a coarse grater, put them in a frying pan and continue frying them along with the onions.
1 tbsp. l. Dilute tomato paste with water to the consistency of kefir and add to the vegetable mixture.
Fry everything for 10-15 minutes. In 5 min. until ready, stir in crushed garlic - 2-3 cloves.
Salt and season with spices.
This delicious dish should be served chilled, garnished with fresh herbs.

Advice! Instead of baking in the oven, the beets can be cooked in the microwave. To do this, washed small root vegetables are pricked with a toothpick in several places and placed in a container, covered with a lid, leaving a hole for steam to escape. Turn on the microwave at full power and bake the vegetables until tender for 15-20 minutes.

Cooking rules

Only juicy fresh beets without signs of wilting or spoilage are suitable for preparing caviar for the winter. You should choose vegetables that are rich in color; there should be no white streaks on the cut.

To prepare caviar, both raw and pre-cooked beets are used. Root vegetables are boiled in water or steamed, or baked in the oven until cooked. In the latter case, the beets need to be wrapped in foil so that they do not burn.

If you don’t have time to wait for the beets to cook or bake, you can cook them in the microwave. To do this, wash the beets and place them in a tight bag or bowl with a microwave-safe lid. Cook a medium-sized root vegetable for 8 minutes at full power. Then let the beets sit without removing them from the oven for 10 minutes. And then turn on the microwave again for 5 minutes.

The finished beets need to be cooled, peeled and chopped. You can use a grater, a blender, or mince the vegetables. Next, the prepared beets are mixed with the rest of the ingredients and simmered until tender.

Hot beet caviar is packaged in hot sterilized jars and immediately sealed.

Interesting facts: in Rus', beets have long been considered a dessert root vegetable. It was baked in the oven, cut into circles and served with tea.