Beetroot caviar is one of the most popular preparations for the winter. It can be stored well and in winter it will be a good source of vitamins carotenoids, lutein and flavonoids. Beetroot caviar is one of the dishes that can be prepared for a lean table.
It is necessary
-
- 500 g of beets;
- 2 tomatoes;
- 1 lemon;
- 2 onions;
- 3 tbsp. tablespoons of vegetable oil;
- 3 cloves of garlic;
- 1 tablespoon of sugar;
- salt to taste.
Instructions
Step 1
Wash the beets, boil and chill. Remove the skins and mince the beets.
Step 2
Peel and finely chop the onion. Heat a skillet with vegetable oil and add the chopped onion. Fry it, add it to the beets and stir everything.
Step 3
Pass the onion and beetroot mixture through a meat grinder again. Wash the tomatoes, peel them, cut into slices, lightly fry them in a skillet in vegetable oil and refrigerate.
Step 4
Cut the lemon in half. Squeeze the juice from half a lemon into the tomatoes. Peel the garlic, grind it in a mortar along with salt and sugar.
Step 5
Put the tomatoes and garlic in the beetroot mixture, stir it and put it on low heat. Cook the beetroot caviar for 15 minutes.
Step 6
Rinse and sterilize the jars and dry them. Boil the metal lids. Spread the hot caviar into the jars and roll them up.
Step 7
Place the jars of beetroot caviar with the lids down, wrap and leave to cool completely. Store beetroot caviar in a cool place.
Step 8
Serve beetroot caviar as an appetizer, sandwiches or as a side dish with meat and potato dishes. You can add caviar to borscht.
