Beetroot fried caviar - a recipe, as in the USSR

17.10.2018 Winter blanks

When it comes to beets, not many people know what to cook from it. Meanwhile, this vegetable can be eaten both fresh and canned. We offer you a recipe for delicious beetroot caviar. Let's prepare fried caviar as in the USSR, which many people remember, but the recipe has long been lost. Let us remind you all the stages of preparing this original snack so that you can prepare it for the winter.

Having rolled up several jars of such a blank for the winter, you can ease your everyday life. Firstly, beetroot caviar is the best snack, which includes healthy vegetables. Secondly, you can treat all your friends with caviar. Together with caviar, you can serve boiled potatoes or rice - you get a nutritious dish with health benefits.

It is also worth mentioning that it is more profitable to roll eggs for the winter and save money than in winter to buy beets, which by then will add to the price. Having assessed all the advantages, we get to work and begin to cook fried caviar, guided by a step-by-step recipe with a photo.

Ingredients:

beets - 500 g;
carrot - 500 g;
onions - 250 g;
garlic - 2 cloves;
tomato paste - 50 g;
vegetable oil - 50 g;
salt - 0.5 tables. l .;
granulated sugar - 0.5 tea l

How to Make Beetroot Fried Caviar

We rub the peeled root crops through a grater: carrots and beets. When choosing these vegetables, pay attention to their freshness so that they are not sluggish.

Cut the onions into cubes - it will complement the caviar and give it juiciness.

Fry the onion with the addition of vegetable oil until transparent for 2-3 minutes, constantly stirring with a spoon or wooden spatula. For convenience, immediately fry the onions in a pan, where we will cook the caviar. If you have a deep stewpan or pan, then use them. A pan in this case is also suitable.

Add beets and carrots to the onion. Stirring, continue to fry all together for 7-8 minutes. Add sugar and salt, fry for a couple of minutes.

Add tomato paste so that the caviar acquires a pleasant acidity and becomes even more saturated in color.

5 minutes before cooking, squeeze the garlic into the caviar. Do not forget about vinegar, at this stage it is time to pour it into vegetables and mix.