Beetroot Caviar for Winter

Such a preparation as beetroot caviar for winter will be useful not only as a salad or one of its components but also as a dressing for borscht and even for herring under a fur coat. Caviar is made from available products, and in winter it disappears immediately by whole jars.

The preparation consists of beetroot itself, sweet carrots, onions, and tomatoes. All this is stewed for a certain time and seasoned with salt, pepper, sugar, and a small amount of vinegar – the result exceeds all expectations. For a piquant aroma and taste, it is better not to put garlic in the jars, but add it to the open preparation if desired.

Yield: 2 half-liter jars and a remainder for tasting weighing 200 grams.

Time to prepare: 1 hour 40 minutes + 8 hours to cool under a blanket.

Caloric content: 79 kcal per 100 grams of the dish.

Ingredients

• beetroot – 500 g;
• carrots – 500 g;
• white onion – 250 g;
• tomatoes – 600 g;
• regular stone salt – 12 g;
• ground black pepper – 1/3 tsp;
• odorless vegetable oil – 100 g;
• white sugar – 14 g;
• 9% vinegar – 0.5 tbsp.

Preparation

1. Prepare the ingredients for making beetroot caviar for winter. Wash the vegetables with a brush. Choose sweet and juicy varieties of beetroot and carrots for this preparation.

2. Cut the onion into large pieces and grind it with a meat grinder or blender.

3. Proceed similarly with the tomatoes, removing the stem.

4. Transfer both mashed masses to a pot where the caviar will be stewed.

5. Peel the beetroot and carrots.

6. These vegetables can be ground in a meat grinder, but then the caviar will have a puree-like texture. It is much better to grate the carrot on a coarse grater – this shape will affect not only the appearance but also the taste.

7. Do the same with the beetroot.

8. Transfer the vegetable shavings to the common pot.

9. Immediately add salt, pepper, and vegetable oil there.

10. Put the pot on medium heat and bring to a boil under the lid.

11. When the mass boils, reduce the heat, and stir in the softened vegetables. Start timing from the beginning of boiling – stew the caviar without a lid for 1 hour.

12. Then add sugar to the pot.

13. And immediately after that – vinegar. Stir the mixture and stew for another half an hour.

14. During this time, sterilize the jars and lids. After the specified time, fill the glass container to the very top with beetroot caviar and screw on the lids.

15. Turn the jars upside down and make sure they are securely sealed.

16. Cover the preparations with a warm blanket and leave like this for about 8 hours.

Beetroot caviar for winter can be stored on regular kitchen shelves until the next harvest, but if you have the opportunity to place it in the basement – that’s even better. A little sugar and carrot have given the caviar a sweetish taste, which is balanced by the acidity of the tomatoes. Pantries with such a preparation empty out first, so be sure to try making it, you won’t regret it.