Beetroot caviar for winter through a meat grinder

This recipe for beetroot caviar was invented by my grandmother. The recipe is absolutely exclusive! I want to share with you a recipe for beetroot caviar from my beloved granny. She was a Ukrainian and a VERY good cook. I inherited several recipes from her. She invented them herself. Who loves beets, rather grab this delicious recipe! This can be cooked for a meal, or it can be prepared for the winter.

Natusik

The author of the recipe

Beetroot caviar for winter through a meat grinder

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Beetroot (raw)

Bell pepper (red)

Carrots (large)

Onion

Tomato juice (I buy juice "I".)

Tomato paste (I always take pasta from the company "tomato".)

Chili pepper (red)

Vinegar (1 tsp per 0.5 liter jar. vinegar 9%.)

Vegetable oil (for frying)

800

Salt (I use coarse rock salt)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 60 % 12 g

Carbohydrates 35 % 7 g

138 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make beetroot caviar for the winter through a meat grinder? Cut Bulgarian pepper into cubes. Fry.
Step 2:
Grate carrots on a coarse grater. Fry.
Step 3:
Diced onion and fry separately too.
Step 4:
Peel the beets and cut them into cubes.
Step 5:
Pass the beetroot through a meat grinder with a fine grate. Transfer the mass to a deep dish with a thick bottom. Simmer with vegetable oil (100g) and 3 tbsp vinegar for 30 minutes.
Step 6:
Add all the fried vegetables separately to the beetroot and mix.
Step 7:
Pour in tomato juice and add tomato paste.
Step 8:
Add salt and mix. Simmer for 30 minutes under the lid.Do not forget to stir so that the caviar does not burn.
Step 9:
Chop the bitter pepper in the bowl of a blender and add to the caviar 10 minutes before the end of cooking.
Step 10:
Break the mass in the pan with a blender to a puree-like state. We languish on a quiet light for another 5 minutes. And we put the hot caviar in sterile jars. Sterilize 0.5 l. cans for 30 minutes. Add 1 tsp of vinegar to each jar and roll it up, turn it over until it cools.
Step 11:
This caviar can be stored in the apartment. It does not need to be hidden in a cold place.
Step 12:
In winter we will open the jar and enjoy it! It's very tasty! You can cook this caviar in the summer just to eat. If you like it, you can then close it for the winter. Bon appetit!

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.