Composition / ingredients
Step-by-step cooking
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So let's get started. Everything is very simple. Finely chop the onion, fry it in a frying pan until it turns golden. While the onion is frying, grate the carrots and beets on a medium grater. I note that it will be easier to rub beetroot if you cook it in advance or bake it in the oven (so it will retain more nutrients). If there is no time to cook or bake beets, well, for example, guests have descended, three of them raw.
The onion is already ready, we add carrots to it and leave it on low heat, so that it would catch a little and become softer. If the beetroot was raw, add it to the onion along with the carrot. If they boiled it in advance, then we add it last.
Cut tomatoes. It will be better if you remove the skin, but this is not necessary. At your discretion. Add them to the almost ready beet caviar, salt, pepper. If necessary, add vegetable oil and leave to simmer for 15-30 minutes. It all depends on the beets, if they added ready-made, then we stew less.
Woo-a-la!!! Our beetroot caviar is ready. Welcome to the table, dear guests!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
