Table of contents:
- Ingredients for canning beetroot and carrot caviar
- Method for preparing caviar from beets and carrots for the winter
Video: Beetroot And Carrot Caviar For The Winter. Step-by-step Recipe With Photo
Caviar from beets and carrots for the winter - assorted beets and carrots in tomato sauce. Beets and carrots must be boiled in their skins until cooked - these ingredients go into the caviar in a ready-made form, chopped on a fine, so-called cheese grater, or using a nozzle with fine holes in a food processor.
Root vegetables can also be baked in the oven wrapped in foil. During the roasting process, moisture evaporates from the vegetables, and the taste becomes richer. Usually it takes 1 hour to cook beets in foil (temperature 180 degrees), and carrots will be ready a little faster.
- Cooking time: 2 hours
- Quantity: 1 L
Ingredients for canning beetroot and carrot caviar
- 1 kg of beets;
- 500 g carrots;
- 250 g onions;
- head of garlic;
- 500 g of tomatoes;
- 2 pods of red pepper;
- 1 teaspoon ground sweet paprika
- 50 ml olive oil;
- 15 g of coarse salt;
- 35 g granulated sugar;
- 30 g of wine vinegar.
Method for preparing caviar from beets and carrots for the winter
Peel the onions, cut off the root lobe, chop finely. We disassemble the head of garlic into slices, peel, crush each clove to release the garlic oil, cut it finely.
Heat olive oil in a deep thick-walled dish, add garlic and onion, sauté over medium heat for 10 minutes, until they become transparent.
Place the tomatoes in boiling water for 20 seconds, then cut the thin skin with a sharp knife, peel, grate or puree with a food processor.
Simmer the tomatoes until the mass thickens, almost all the liquid should evaporate.
Peel boiled or baked carrots from their skins, three on a fine grater, add to tomato paste, simmer for 5 minutes.
We also clean the finished beets, three finely, add to the rest of the ingredients, heat the vegetables over medium heat for several minutes.
Now we season the vegetable mixture - put the chili peppers, peeled and chopped finely, a teaspoon of ground sweet paprika, granulated sugar and salt, pour in wine vinegar. Instead of ordinary vinegar, you can take balsamic vinegar, it will add spice to the caviar. We increase the heat, cook for 2-3 minutes.
We put the hot beetroot caviar in clean, sterilized jars. To prevent the vegetables from getting a crust and better preserved, pour a thin layer of olive oil on top, it will act as an additional preservative.
We close the filled jars with tightly clean lids, put them in a container for sterilization on a dense cloth, pour hot water (40-45 degrees Celsius), gradually heat them, sterilize at 85 degrees for 8-10 minutes.
Canned vegetables, properly prepared and sterilized, are stored in a dark cellar at temperatures from +2 to +6 degrees for several months without losing taste and color.
Beets, cooked in their skins in advance and added to canned food during the preparation process, retain their characteristic "beet" color in the workpieces, so in the middle of winter you can serve a bright and tasty vegetable side dish with a meat or fish dish.
