Beetroot caviar for the winter - a simple recipe

18.10.2018 Winter blanks

We offer a simple recipe for beetroot caviar for the winter. In principle, vegetable caviar can be prepared from any vegetables. The most famous is eggplant and squash, but beetroot is much tastier.This appetizer is simple to prepare: the vegetable mass is stewed, then passed through a meat grinder. It is important to maintain a bright beetroot color during the cooking process, apple cider vinegar will help.

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It will take 45 minutes to prepare, from the ingredients indicated in the recipe you get two half-liter jars.

Ingredients:

boiled beets - 1 kg;
onions - 200 g;
celery - 150 g;
carrots - 150 g;
bell pepper - 200 g;
vegetable oil - 65 ml;
table salt - 20 g;
granulated sugar - 30 g;
apple vinegar - 50 ml.

How to cook beetroot caviar for the winter

Finely chop the onions. Cut celery stalks into cubes. Heat the vegetable oil, throw the chopped vegetables.

Rub carrots on a coarse vegetable grater, add to the onion and celery.

We clear the sweet bell pepper from the seeds, wash the pods with running water. Cut the flesh into thin strips, throw in a saucepan to the onion, carrot and celery.

Fry vegetables over moderate heat until they become soft. The volume of vegetables should be reduced by about half.

Peel boiled beets, cut into large pieces. Pass the beets and stewed vegetables through a meat grinder. Return the mass to the pan, add table salt, apple cider vinegar and sugar. Bring to a boil over low heat, warm caviar for 15 minutes, stir. The vegetable mass is very dense, when boiling, it puffs and splashes, so protect your eyes and hands from spray.

Cans and lids for the workpiece thoroughly wash with any dishwashing liquid. We doused the dishes with boiling water, dried in an oven at a temperature of about 100 degrees Celsius.

We pack caviar in jars, cover with lids, put in a container for sterilization.