Caviar from beet for winter - photo recipe

Table beet - vegetable, which uses andtops, and root crops, and although it is perfectly preserved throughout the whole winter, beetroot produces delicious preparations - caviar, marinades, kvass and pickles. Many blanks for the winter from beet, caviar for example, can serve as a side dish to dishes from fish and meat.

To the beet in the process of heat treatment has not lost the rich color of bordeaux, in no case before cooking it is impossible to trim the tails of the root and the place of growth of the tops. To preserve the color, you can add a spoonful of vinegar to the water and mix it with water. Before laying in a saucepan, the beets must be thoroughly washed. The finished beet is easily pierced with a knife or fork.

Homemade beetroot caviar

0.5 kg of raw beets;

75 g of sugar;

40 g of vegetable oil;

half a lemon;

5 g of salt.

Beet to cook until ready and cool, nottaking out from the water in which it was directly brewed. Remove the top layer, carving the damaged places, the tail and the remains of the leaves. Then, grind the beetroot on an average grater, or in a meat grinder, and put it in a deep frying pan or pan, mix with butter, salt, sugar, grate a half of lemon and squeeze out the juice from it.

Cover the dishes with a lid and simmer for a quarter of an hour,often mixing. At this time, you need to prepare the banks: wash and warm in a hot oven or microwave. Lids wipe with alcohol or use lids with a thread (heated together with the banks). Packed caviar from beetroot in hot form in heated cans, which should immediately be capped and cooled without covering. Lemon can be replaced with two tablespoons of vinegar 9%.

Caviar from beets and mushrooms

0.5 kg of boiled beets;

300 g of prepared mushrooms;

2 pcs. onions;

80 g of vegetable oil;

2 peeled garlic cloves;

sugar, salt;

1-2 tbsp. table spoons of 9% vinegar.

When the year is generous not only for the beet crop, but formushrooms, then these two main ingredients are obtained excellent dish - caviar from beets with mushrooms. Beet grind by any available means (on a grater, a meat grinder or in a combine). Finely chop the onion in a specified amount of oil until golden, then attach to it chopped finely mushrooms and continue to simmer until the liquid evaporates.

Then lay the ground beet in the pan tomushrooms and onions and stew for another quarter of an hour. Before the end of cooking, add salt and sugar, season with grated garlic and pour vinegar or lemon juice. To prepare caviar from beets for the winter, prepare heated sterilized half-liter cans, lay out caviar in them and immediately roll them.

Caviar from beets and carrots

For 3 kg of beets:

1000 g of onion;

1000 g of carrots;

1000 g of tomatoes;

160 g of vegetable oil;

salt, sugar, cinnamon to taste.

Finely chopped onions to fry in oil untiltransparency, add to it grated carrots and simmer for 20 minutes. To make caviar from beets and carrots turned juicy and with sour, it is necessary to put in the frying pan cleaned and chopped tomatoes and simmer for another 20 minutes.

Pre-cooked beets and cleanedtogether with stewed vegetables, turn through a meat grinder, pour in salt and sugar and boil for 10 minutes on a tiny fire. Cinnamon (ground or wand), added to the dish, will fill it with an extra scent. Hot caviar to spread on the banks and immediately cork them. Air cooling.

Presented recipes are only a small part of what,what can be harvested for the winter from beets. In the caviar you can also add plums and sour apples, zucchini and sweet peppers and each time will get the original recipe. In some recipes, the amount of salt and sugar is indicated approximately, since the beet can itself be very sweet.

Author: Katerina Sergeenko