Soviet recipe for caviar from fried beets. Beetroot caviar: the best recipes with photos

Interesting Facts about beets :
The word "beet" has Greek origin: “seuklon” - “royal”.. In many regions of Russia and Ukraine, beets are called beetroot or beetroot.
It is possible that borscht was named after beets, since the Old Church Slavonic word “burshch” means “beets”.
Beetroot grows on every continent except Antarctica.

Beetroot (beetroot in Ukrainian) caviar from childhood

My mother's original recipe for beetroot caviar

My mother often prepared this dish for us when we were children.
Although there was still very little talk about undeniable benefits beets for intestinal motility, the cleansing properties of beets and so on.
We simply loved this simple but delicious snack.

It is prepared very simply and quickly, especially if you boil the beets in advance. Under the current kitchen appliances many people cook beets in 30 minutes microwave oven, which generally speeds up the entire cooking process significantly.

Beetroot – 700-800 g (two large root vegetables);
Salt - half a teaspoon;
Sugar - half a tablespoon;
Onion – 4 large onions;
Vegetable oil – 100 ml;
Greens - optional;
Spices - hops-suneli - half a teaspoon.
Tomato homemade pasta– 2 tablespoons.

So, boil the beets until full readiness. If we cook it, then an hour and a half, if we bake it in the oven, wrapped in foil, then 1.5-2 hours, in the microwave it will cook in 30 minutes.
Peel the onion and cut into small cubes. Fry until golden color in vegetable oil.

We clean the beets and chop them (for example, grate them or chop them using a blender, or using any vegetable cutter).
Add beets to the fried onions without removing them from the heat. Fry, add tomato paste, spices, salt, sugar and simmer over low heat for 5-7 minutes. After tasting the taste, you can always adjust it according to your preferences by adding additional salt or any spices.

Mom is always in homogeneous mass beets left, without chopping, tiny pieces of onion, which gives this dish special piquancy, but, if desired, after frying, you can grind the whole mass again, achieving complete homogeneity using a blender. We serve, as we say in Ukraine, chilled beet caviar, garnished with herbs.

Bon appetit, always serve healthy and tasty dishes to your table!

Interesting facts about beets:
The ancient Greeks sacrificed beets to the god Apollo.
In ancient times, beets were baked in the oven and served with tea.
The ancient Persians believed that beets were a symbol of gossip, quarrels and discord.

Delicious beet caviar is excellent and economical cold appetizer for every day, goes well with black bread.

Beetroot caviar is not put on the table as often as we would like, because it takes quite a long time to cook.

Let's find out the most popular homemade recipes for making beet caviar, which are made from baked or boiled beets, in a frying pan or in a slow cooker.

You can make caviar from beets more than once; it is perfectly stored in the refrigerator for at least 3-4 days.

Beet caviar

Homemade beet caviar

2 small beets
3 onions and carrots
1-2 cloves of garlic
4-5 tbsp. tablespoons vegetable oil
0.5 tsp salt
pepper to taste
dill greens

1. Boil the beets until half cooked (20 minutes), peel and grate into a coarse grater.

2. Peel and grate the carrots.

3. Finely chop the peeled onion.

4. Fry the onion in oil over medium heat, stirring until translucent.

5. Chop the garlic.

6. Chop half a bunch of dill.

7. Pour oil into a deep frying pan, heat it and fry the carrots over medium heat for 5-7 minutes.

8. Add beets and simmer vegetables for 40 minutes, stirring frequently.

9. Salt and pepper to taste, add fried onions and garlic, stir beet caviar and add herbs.

Cooking beetroot caviar with onions

4 medium peeled boiled beets
2-3 onions
50 ml vegetable oil
30 g tomato paste
salt - to taste
parsley

1. Cut the onion into small cubes, grate the beets on a coarse grater.

2. B large frying pan Heat the oil over medium heat and fry the onion until golden brown.

3. Add beets, stir-fry for about 5 minutes.

4. Add the tomato paste, stir, cover and cook the beetroot caviar for about 10 minutes.

5. Salt, pepper and let cool. Finely chopped parsley is added to the finished caviar.

Beetroot caviar in a slow cooker

400-500 g raw beets
1 carrot
2 onions
2 tbsp. spoons of tomato paste
2 cloves garlic
100 ml water
2 teaspoons sugar
0.5 tsp black pepper
vegetable oil
salt - to taste

1. Peel the beets, rinse with water, and grate on a coarse grater.

2. Pour vegetable oil into the multicooker bowl, add chopped onion and finely grated carrots.

3. Cook on the “Fry” mode for 10 minutes, stirring occasionally.

4. Add beets and fry for another 10 minutes, stirring occasionally.

5. Salt, pepper, add sugar and tomato paste.

6. Add water, stir and set the “Extinguishing” mode for 50 minutes. In this case, the beets will need to be stirred several times.

7. 10 minutes before the end of cooking beet caviar, add finely chopped garlic.

Recipe for beet caviar with carrots

beets - 1 kg
carrots - 200 g
onion - 150 g
vegetable oil - 4-5 tbsp. spoons
garlic - 1 head
salt - 1 teaspoon
ground black pepper - 0.25 teaspoons

1. Wash the beets, pour cold water and bring to a boil, cook for 30 minutes over low heat. Cool, peel and grate on a coarse grater.

2. Peel and grate the carrots.

3. Heat 2 tbsp. spoons of oil in a frying pan, fry the carrots in it over medium heat, stirring, for 2-3 minutes.

4. Add beets and simmer, stirring, over low heat for 40 minutes.

5. In another frying pan, fry the chopped onions in the remaining oil.

6. Peel the garlic and chop finely.

7. Mix everything, add salt and pepper and let cool.

How to cook beet caviar in the oven

beets - 500 g
carrots - 200 g
onion - 100 g
tomato paste - 100 g
vegetable oil
salt, pepper to taste

1. Peel beets, carrots, onions and cut into cubes, pass raw through a meat grinder.

2. Place in a greased baking dish and simmer in the oven for 1.5-2 hours at 150 degrees.

3. Place in a frying pan, add vegetable oil, salt and pepper to taste, stir and fry over low heat 30-40 minutes, stirring.

4. Add tomato paste and simmer for another 10-15 minutes.

Beetroot caviar with pickles

1 kg beets
300 g each of carrots, onions and cucumbers
4 cloves garlic
2 tbsp. spoons of tomato paste
0.5 tsp. salt
2 pinches of black pepper
2 bay leaves
2 tbsp. l. vegetable oil

1. Fry onions and carrots in vegetable oil.

2. Add grated beets and pickles, simmer for 30-35 minutes.

3. Put tomato paste, salt, pepper, Bay leaf. Evaporate excess liquid, if any.

4. Simmer for another 5 minutes, add chopped garlic and remove from heat.

Boiled beet caviar

3 medium beets
2 onions
2 carrots
salt, sugar and to taste lemon juice
vegetable oil

1. Boil carrots and beets until tender, grate both vegetables on a fine grater.

2. Peel and cut the onion into cubes, fry in oil until translucent, using a thick-bottomed cauldron or deep frying pan.

3. Add carrots and fry for another 5 minutes, stirring.

4. Add beets, salt, sugar and a little lemon juice or vinegar. Simmer the caviar for 30 minutes over low heat.

Every housewife does delicious preparations for the winter. Makes jam, rolls it up fruit compotes, closes cucumbers and tomatoes. Prepares caviar from blueberries, zucchini or beets.

It is very simple to prepare such a roll. But to make it really tasty, prepare fried caviar from beets as in the USSR according to the recipe below. This dish can be served as a side dish for baked potatoes or chicken meatballs.

Or you can bake fish with beet caviar. For this it is necessary fish fillet Place on foil greased with olive oil and top with caviar. Wrap the fish under the “beetroot coat” in foil and place in a preheated oven for twenty to twenty-five minutes.

Beetroot caviar recipe like in the USSR “Nostalgia”

Products for preparation are as follows:

three pieces of boiled beets;
one large carrot;
two onions;
three cloves of garlic;
red pepper - half a teaspoon;
salt, sugar - to taste;
two tablespoons of tomato paste;
two bay leaves;
half a glass of vegetable oil.

Preparation steps:

V cast iron frying pan pour vegetable oil;
add finely chopped onion;
fry until golden brown;
Peel and grate carrots;
add to onion;
grate the boiled beets;
add to the pan with vegetables;
simmer the vegetable mass for a period of minutes;
add spices, chopped garlic and tomato paste to the vegetables;
simmer for another ten minutes;
place the finished appetizer in a beautiful salad bowl;
sprinkle with chopped walnuts;
garnish with a sprig of parsley or dill.

On a note!

if you want the caviar to be tender, with sweet and sour taste, add two grated apples while stewing vegetables;
If you don't have tomato paste, you can use ketchup or homemade sauce.

How to cook beet caviar in a “Five Minute” frying pan

Beetroot caviar can be prepared in ten to fifteen minutes if you already have boiled root vegetables. Such vegetable snack“Five Minute” will help out any housewife when she needs to quickly set the table and feed her family healthy and light dinner. Now, knowing how to cook beet caviar in a frying pan, you can quickly prepare a healthy snack.

Cooking technology:

Grate two boiled beets or chop in a blender until smooth;
pour 100 ml of odorless vegetable oil into a frying pan and put one onion, chopped into small cubes, and garlic (two or three cloves) passed through a press;
fry the onion and garlic until golden;
add prepared beets and a tablespoon of tomato paste (ketchup);
simmer for twenty minutes;
add salt, pepper, bay leaf and a pinch of granulated sugar to the vegetables;
simmer for another ten minutes;
transfer to a salad bowl;
season with a spoonful of sour cream and sprinkle with chopped dill.

Beet caviar fried with onions

If regular caviar If you're a little tired, then fried beetroot caviar with onions is tastier and more unusual than usual. Also add a little nutmeg or ground white pepper. And the snack will taste excellent. To prepare universal and healthy beetroot caviar fried with onions, you need to prepare the following products:

beets - 800 grams;
onion – 300 grams;
three to four cloves of garlic;
a bunch of dill;
half a glass of vegetable oil;
two tablespoons of flour;
black pepper, bay leaf, salt and sugar, ground ginger- taste;

Preparation:

chop the onion into small cubes;
heat a frying pan and add vegetable oil;
put onion in a frying pan and fry until golden brown;
wash and peel the beets;
cut into very thin and long strips;
add to the onion and simmer until it becomes soft;
at the end of cooking, add flour (for thickness) and spices to the caviar;
adjust to taste with salt and sugar;
Cool the finished appetizer slightly and place in a salad bowl;
sprinkle with chopped parsley and chopped kernels walnuts.

Like these ones simple recipes excellent preparation for the winter, which are easy and simple to prepare. Have a delicious winter!

Fried beet caviar - familiar to many and favorite dish originally from the USSR. Recipes fried caviar from beets are waiting for you below.

Fried beet caviar with onions

Ingredients:

– 600 g;
garlic – 4 cloves;
carrots – 2 pcs.;
onion – 200 g;
pepper;
refined vegetable oil;
salt.

Preparation

Wash the beets well, boil for 10 minutes, then peel and chop them using a coarse grater. Heat about 40 ml of refined vegetable oil in a frying pan, add finely chopped onion and pass through fine grater carrots and saute for about 5 minutes. Now lay out the beets and simmer the mixture over low heat, stirring, for about 25 minutes. After that, add salt, pepper, add chopped garlic, stir well, cool and serve.

Fried beet caviar - recipe

Ingredients:

beets – 700 g;
large tomato – 1 pc.;
salt;
garlic – 2 cloves;
onion – 200 g;
vegetable refined oil– 70 ml;
pepper.

Preparation

First, finely chop the onion and sauté it in oil. Add chopped garlic. We also send grated beets there. Add chopped tomato, salt and pepper, cover with a lid and simmer for about 25 minutes, stirring. Then we let the caviar brew for about half an hour and serve.

Fried beet caviar with garlic

Ingredients:

beets – 600 g;
garlic – 4 cloves;
salt;

Preparation

Pour 4 tablespoons into a heated frying pan olive oil and lay out the beets, passed through a grater. Fry, stirring, under the lid for about a quarter of an hour. Pass the peeled garlic through a press. Sprinkle it over the beets. You can also add finely chopped herbs. Mix well, let it brew for about half an hour and serve.

In this article we will talk about one very healthy vegetable- beets. Beetroot improves blood composition, increasing the hemoglobin content, promotes digestion, cleanses the intestines and is rich in vitamins. There are many recipes various dishes, where there are beets, including this vegetable makes very tasty beet caviar. Let's try to cook it too.

General in caviar recipes

Before preparing beet caviar, you need to “tidy up” the vegetable itself. This process is common to almost all dishes and consists of the following actions and rules:

Wash the selected tubers thoroughly, carefully removing dirt from folds and cracks.
Before cooking, under no circumstances should the beets be peeled or the top or root cut off - otherwise the entire beet juice will go into the water, and the vegetable will become tasteless and very pale.
Beets take a long time to cook - from 40 minutes to an hour and a half.
You must remember to peel the cooked beets, removing both the root and the top part of the vegetable at this stage.
Some housewives recommend cooling the beets with cold water after cooking (let them sit for 10 minutes), and then drain the water and then cool them dry. It is said that with this method, the brightness of color and sweetness are increased and preserved for a long time.

By the way, about caviar: the ingredients can be grated or crushed in a blender. And the caviar itself can be eaten hot or cold, as an additional snack, sauce for meat or side dish, and can be preserved for the winter.

An easy recipe

For one medium beet take 1 medium onion and 1 large spoon of tomato paste.

Boil the required amount of beet tubers, cool, and grate on a coarse grater. Cut the appropriate number of onions into small cubes, fry in vegetable oil until barely golden, add the beets and fry for a few more minutes. Add salt to taste, pepper, pour in (optional) half a glass of brine (if possible canned tomatoes), add some crystals citric acid and sugar, mix thoroughly - beet caviar is ready.

Acute

This recipe is for pepper lovers: beet caviar with garlic and pepper. The ratio of beets and onions is one to one. Washed raw beets Peel and grate, add finely chopped chili pepper to the resulting mass (you need to determine the amount of pepper yourself), let the mixture stand for a while. Pour about half a glass of vegetable oil into a heated frying pan, add the beet stock, finely chopped onion, and simmer over low heat under the lid. If desired, the taste of caviar can be enhanced with tomato paste, vinegar or ketchup; in addition, these additives enhance the brightness of the dish.

Pressed or finely chopped garlic, as well as finely chopped fragrant herbs(cilantro, parsley, basil - fresh or dried) add to the pan shortly before cooking. Salt, pepper, add spices to taste. Beet caviar ready to eat. Just let it brew a little (for half an hour) under the lid.

Beetroot caviar for the winter

To get 1 kg of caviar, you will need half a kilogram of beets, 200 g of carrots, about 100 g of onions, the same amount of tomatoes (you can use tomato paste - 10-15 grams), a couple of cloves of garlic, salt, sugar, pepper, and vinegar if desired.

Wash and peel the onions and carrots. Finely chop the onion, grate the carrots coarsely. Fry the onion until golden brown sunflower oil, add carrots and fry the vegetables for another seven minutes. Add pre-cooked and peeled beets, grated on a coarse grater, into the roast; if the mixture turns out to be very dry, add a few tablespoons of beet broth, and add oil if necessary. Salt, pepper, add a little sugar. If desired, pour in vinegar or lemon juice and close the pan with a lid. Then simmer for another 15 minutes, stirring regularly.

If you decide to use tomatoes, you need to scald them with boiling water. Then remove the skin, chop and add to caviar. Tomato paste is added without additional processing. Shortly before the end of the process, add chopped garlic. Place the finished product in clean, sterilized, dry jars. hot caviar. Roll up the jars, then turn them over and wrap them in something warm (blanket, blanket, terry towel) - they should cool down this way. Ready beet caviar should be stored in a cool, dark place for the winter.

Those who wish can add zucchini, pickled or pickled cucumbers to such caviar - of course, during the stewing process. The taste changes with each addition, but it doesn’t get any worse.

Beet caviar - recipe with prunes and walnuts

For this dish, for 500 g of already boiled beets you will need 100 g of prunes, 50 g of peeled walnuts, half a lemon, sugar, butter.

Cut the thoroughly washed prunes into small pieces, crush the nuts, very thinly cut and grate the zest from the lemon, and squeeze the juice out of the pulp.

Grind the boiled and peeled beets using a blender, add 2 large spoons of soft butter, three of the same spoons of sugar, chopped prunes and nuts, zest and lemon juice, mix everything well, place in a saucepan. Then put on low heat. Simmer with constant stirring for 10 minutes.

Caviar from a slow cooker

Beetroot caviar prepared according to this recipe in a slow cooker turns out surprisingly tasty. For 3 beet tubers you usually need 2 onions and carrots, a tablespoon of tomato paste, salt and spices to taste, and as much vegetable oil as the caviar will take.

Multicooker bowl with vegetable oil should be preheated using the “Frying” or “Baking” modes. Pour finely chopped onion into a multicooker bowl, fry until transparent, add grated carrots, stir, fry the vegetables in the mixture. Place the boiled and peeled beets, grated on a coarse grater, into the bowl. Add salt to taste, add tomato paste and spices (choice: black pepper, dry dill or garlic, Provencal herbs), mix thoroughly. For lovers sweet caviar you can add sugar. Simmer until done in the same mode for about 30 minutes.

Beetroot and mushrooms

Same beet caviar. The recipe is non-standard due to the presence of mushrooms. You will need 600 g of boiled and peeled beets, 40 g dried mushrooms, 2 onions, 4 tablespoons of vegetable oil; salt, ground black pepper and table vinegar taste.

The beets are chopped very finely and fried in oil. The mushrooms need to be boiled, drained, washed, cut into small pieces and also fried. Finely chopped onions are fried until golden brown. Combine these products, mix, add salt, pepper and vinegar. Stir until smooth. The result is easy to prepare and very tasty beet caviar.