Among numerous house preparations from vegetables, especially bright and to taste and on appearance it is possible to snack from a beet in the form of caviar. It's about her that we'll talk today and tell you how to prepare such a delicacy yourself for the winter.
How to cook red beet caviar for winter - a recipe with garlic
Ingredients:
- red beet - 1,9 kg;
- tomatoes - 2.9 kg;
- garlic big heads - 3 pieces;
- sweet Bulgarian pepper - 850 g;
- pods of hot pepper - 2-3 pcs .;
- stone not iodized salt - 50 g or to taste;
- refined sunflower oil - 240 ml;
- granulated sugar - 15 g.
Preparation
To make caviar, we choose beets of vinaigrette varieties with a saturated color, we clean root crops and pass through a meat grinder (it is possible to grind in a blender). Place the shredded beet mass in a saucepan or cauldron, add sunflower oil without flavor and place on the hotplate on a moderate fire. Let the contents of the vessel boil and let in for half an hour with periodic stirring.
At this time, the washed tomatoes, as well as the Bulgarian and hot peppers peeled off from the stems and seeds, are ground in the same manner as the beetroot and we determine into individual bowls. We also grind cleaned garlic teeth. They can simply be squeezed through the press, grinded, or also used a meat grinder or blender.
After thirty minutes of cooking we add to the vessel twisted tomatoes and cook the workpiece for another forty minutes. After a while, we pawn the Bulgarian pepper and continue the brewing for another twenty minutes. At the final stage, we throw garlic mass and hot pepper, pour a snack, pour sugar, let it boil for ten minutes and then pack on sterile and dry glass jars. After capping the vessels, they need to be placed for natural self-sterilization under the "coat" until completely cooled.
To get a more acute beetroot eggs for the winter, the number of peppers of sharp pepper must be doubled. For the dietary version of the billet, it can not be put altogether, and also replace garlic with bulb bulbs.
Caviar from boiled beet for the winter - recipe with onions
Ingredients:
- red beet - 4 kg;
- onion bulbs - 2 kg;
- stone not iodized salt - 60 g or to taste;
- refined sunflower oil - 240 ml;
- peas of sweet pepper - 4-5 pcs .;
- laurel leaves (optional) - 2 pcs .;
- vinegar (9%) - 190 ml.
Preparation
This version of the preparation of caviar from beets cardinally differs from the previous one both by technology and to the taste of the finished billet. Beetroot this time we will pre-boil to the full. To do this, the roots of the vinaigrette varieties are thoroughly washed and poured in a suitable dish with water. Cook the vegetable after boiling from forty minutes to one and a half hours (until soft). Beets can be prepared either in foil or in a sleeve in the oven, so it will get even tastier, and also preserve the color and valuable properties as much as possible.
While the beets are brewed, cleaned and cut into cubes as small as possible onions. On readiness and after cooling root crops are cleaned and grinded on an average or shallow grater. You can simply use to grind the vegetable blender or combine.
Prepared onions are laid in a frying pan with a warm oil and fry a bit. Now add the beet mass, add the ingredients, throw the pepper peas and laurel leaves as desired and stew with frequent stirring for twenty minutes. Finally, add the vinegar, warm up the billet for a minute and then pack it in dry, sterile vessels. After corking, we have containers under the "coat" for natural self-sterilization.