Original variations of fried beet caviar - recipes with photos. Various homemade beet caviar recipes

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 after cooking. cold water(let it sit for 10 minutes), and then drain the water and then cool it 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, put the beet stock, finely chopped onion, simmer for 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. Beetroot caviar is 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 color in 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. Fry until golden brown and finely chop onion. Combine these products, mix, add salt, pepper and vinegar. Stir until smooth. The result is easy to prepare and very tasty beet caviar.

Beetroot caviar is just a godsend for those who prefer to eat vegetables rather than meat. I have a collection every month beetroot recipes is replenished, since in our family we cannot imagine how we can plan our menu without this valuable root vegetable. There are vitamins, mineral salts, and she perfectly captures everything harmful substances and cleanses our body.

What products can be used to prepare beet caviar?

For cooking beet caviar You need the princess beet itself, it is better to take bright and sweet varieties or Bordeaux beets. It can be used raw or after heat treatment: baked or boiled. It tastes best if it is baked. The most common vegetables will serve as additional ingredients: onions, carrots, tomatoes, garlic, and a variety of herbs. Apples can provide gastronomic company to beets. To increase the calorie content, you can add nuts and prunes. To improve the taste, it will not be superfluous to: tomato puree, various types vinegar, vegetable oil, chili pepper, Brown sugar, lemons, as well as many herbs and spices. Currently experienced chefs They suggest adding grape seed oil to beets.

1. Beet caviar with nuts

Caviar prepared according to the recipe given here can be stored in the refrigerator for no more than three days. But, as a rule, it is eaten on the second day.

Components:

red alyssics - 3 pieces;
onions - 4 heads;
garlic - 5 cloves;
fresh parsley - 1/2 bunch;
walnuts- 10 pieces;
brown sugar - 3 pinches;
grape vinegar - 2 drops;
the rest is all according to preference, including red peppercorns.

Cooking beet caviar with nuts

Prepare the ingredients needed to prepare the beetroot appetizer.

Wash the root vegetable, wrap in foil paper and place in the oven preheated to 180 C. Afterwards, cool, peel and cut into pieces so that later they can be conveniently placed in a blender.

Then peel the garlic cloves, flatten them with the back of a knife and place on a heated frying pan. Turn over during the process. This must be done so that the oil, which the beets so need, is saturated with the garlic spirit.

You can’t do without the onion: finely chop it and continue sautéing along with the garlic.

Connect everything.

Finely chop the aromatic parsley.

Place all ingredients into a mixing glass.

Beat with a blender, adding more shelled walnuts. Remove beet puree.

Season to your liking, cool and you can spread it on bread and eat. If preferred, additional herring fillet, a thin layer, will be successfully combined fish roe etc.

It’s unusual to hear that semolina is added to beet caviar, but it is not visible there, the consistency is denser, the taste is excellent, so cook and enjoy!

Ingredients:

beets - 800 grams;
onions - 5 heads;
medium-sized tomatoes - 6 pieces;
sweet carrots - 4 roots;
vegetable oil - 4.5 full tablespoons;
semolina - 100 grams;
red ground pepper- 1 teaspoon;
salt - to taste.

According to the recipe, we prepare beet caviar with semolina as follows:

Produce primary processing vegetables, then chop and place in a convenient bowl. Pass everything through a meat grinder. Add sugar and spices to the resulting mixture according to your preference. Pour in vegetable oil and simmer over very low heat for 25 minutes. After this, slowly, in small portions, pour the semolina into the cooked dish. In this process, the cereal should be stirred well to avoid lumps. Cook for another twenty minutes.

Carefully examine the semolina to ensure that there are no various impurities and pour it into the beet mass in a thin stream, stirring during cooking so that no lumps form. At the final stage, add crushed garlic to the beetroot caviar and cook for another 5 minutes. Season to taste and you are ready to eat. I think that the recipe will catch on with you; it does not require any special costs or skills. When serving, you can decorate with nuts and green onions.

3. Beet caviar with zucchini

Many people prepare this snack in canned form for the winter, but I cook a little in order to diversify my daily ration. Beetroot and zucchini can always be bought at reasonable prices and, if desired, cooked a little.

Components:

medium-sized zucchini - 2 zucchini;
beets - 3 pieces;
garlic - 4 cloves;
vegetable oil - 2.5 tablespoons;
lemon juice - from 1/2 citrus;
sugar, salt, pepper - to your taste.

According to the recipe, we prepare beet caviar with zucchini as follows:

Wash the zucchini (it is better to use the freshest, but all the others will do, just without seeds), dry with paper towels and cut into pieces. Rinse the beets as best you can under the tap and boil them until al dente. Next prepare home meat grinder and skip the prepared vegetables, transfer to a non-stick pan, add vegetable oil and simmer. Add a little while simmering warm water so that the mass does not burn. During the cooking process, add sugar, salt, pepper, and pour in a few tsp. lemon juice, chopped garlic and continue the simmering process for 15-18 minutes.

4. Beetroot caviar in a slow cooker

Now many cooks have more and more new kitchen “devices”, including multi-cooker assistants, so why not cook tired beet caviar there, and in more? Let's try to cook. You especially need to seize the moment in spring and summer, when it is young and with tops. In the fall, don’t deny this pleasure either - the juicy, ripe beets just ask to be put into the cauldron.

Components:

raw beets - 1.4 kilograms;
carrot root - 3 pieces;
red onion (Yalta can be used);
tomato paste - 6 tablespoons;
garlic - 7 cloves;
water - 400 milliliters;
olive or vegetable oil - 9 tablespoons;
salt, sugar, ground red pepper - according to preference.

Technology for preparing beet caviar in a slow cooker

Tasty and spreadable caviar can be spread on bread, eaten with fried potatoes, herring, pasta and even with lard. Delicious! Rinse burgundy and orange root vegetables under running water, peel and grate. Finely chop the Yalta onion.

Pour oil into the multicooker container, add onions and carrots and turn on the “Fry” mode for 10 minutes. Add the grated beets and return to the “Fry” mode for 1/4 hour, stirring constantly. Then, salt the beetroot, add tomato paste, pepper, sugar, pour in water according to the recipe, mix and set to “Stew” mode for 45-50 minutes. During this period of time, excite several times.

Place the chopped garlic last in the bowl, 5 minutes before the end of cooking. Allow the contents to cool and you are ready to eat.

5. How to prepare “Beetroot caviar for the winter”

A collection of beetroot preparations is needed in the house, firstly, you can open a jar and use it for a sandwich, add it to borscht, beetroot soup, and also as an additional side dish to the main dish or appetizer. Don't forget that it is useful and humane!

Components:

main root vegetable - 1000 grams;
red bell pepper;
garlic - 200 grams;
anise - 3 stars;
ground paprika - 2.5 tablespoons;
ground black pepper - 0.5 tablespoons;
brown sugar - 75 grams;
lemon juice - from half the fruit;
vegetable oil - as needed;
vinegar - 40 milliliters;
salt - to taste.

Preparing beet caviar for the winter

1. Prepare the beets with the final stage of cutting them into small pieces.
2. Bell pepper, cut, remove all seed partitions.
3. Roll the garlic onto a board and peel it.
4. Pass all prepared raw materials through a meat grinder.
5. Place the beet mass in a bowl with a thick bottom, sprinkle with salt, sugar, add spices, sunflower oil, vinegar and simmer over low heat for a quarter of an hour.
6. At the end of the stage, add anise stars, just don’t neglect them, they make the snack piquant and very tasty.
7. Reduce heat and simmer for another 30 minutes.
8. Carefully place beet caviar into sterile jars, seal hermetically and store in a cool place.

Don't bypass this recipe, but cook it for sure, I hope you like it!

Much has been said about the benefits of beets. This vegetable has a rather beneficial effect on our digestive system and fills the body. 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 the most different variations and cooking methods. 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 vinegar essence. Place in jars and seal 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 over hot vegetable oil in a large container with a thick bottom for 20 - 25 minutes.

Next we lay 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.

To the bottom large frying pan pour oil 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. Beetroot is valuable because it goes quite well with the most different 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 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 full readiness. 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.

Recipe beet salad for the winter

Based on beet caviar, it turns out quite 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 walnuts. Season the salad with sour cream or mayonnaise. Incredibly tasty and healthy snack ready.

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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.

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 fully cooked. 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 brown 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 for 5-7 minutes over low heat. 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.