Beetroot caviar is a delicious, bright and useful preparation for the winter. This snack is a godsend for vegetarians and a beautiful lean dish. Caviar can be served cold or hot, with meat dishes or poultry. Spread delicious on bread and eat with green onions.
Ingredients
- Beetroot - 2 kg
- Tomatoes - 1,4 kg
- Onion - 600 g
- Carrots - 600 g
- Garlic - 1 head
- Vegetable oil - 300 ml
- Apple cider vinegar - 80 ml
- Salt - 2 art.l.
- Sugar - 6 tbsp.l.
Step-by-step cooking recipe
Wash and peel the beets and carrots. Cut the vegetables into small cubes.
Remove the dense cores from tomatoes, cut into cubes. Peel and chop the onion.
Pass all the prepared vegetables through a meat grinder.
Put the vegetable mass in a cooking pot. Add salt, sugar and vegetable oil. Mix everything together and bring the workpiece to a boil over medium heat. Then reduce the heat and cook the caviar under the lid for 1.5 hours. Do not forget to stir occasionally!
Add the crushed garlic and vinegar, stir and boil for another 10 minutes after boiling.
Pack the hot beetroot caviar in sterilized jars, seal tightly, turn over, wrap with a blanket and cool. Transfer the cooled billet to storage in the pantry.
