Fried Beetroot Caviar – A Soviet-Style Recipe
When it comes to beets, few people know what to cook with them. Yet this vegetable can be eaten both fresh and canned. We offer you a recipe for delicious beetroot caviar. Let's make fried caviar like in the USSR, a dish many remember, but the recipe has long been lost. We'll walk you through all the steps to prepare this unique appetizer so you can stock up for the winter.
Preserving a few jars of this preparation for the winter will make your everyday life easier. Firstly, beetroot caviar is the perfect snack, packed with healthy vegetables. Secondly, you can share it with all your friends. Serve it with boiled potatoes or rice for a nutritious and healthy dish.
It's also worth mentioning that it's more cost-effective to preserve caviar for the winter and save money than to buy beets, which will become more expensive by then. Having weighed all the advantages, let's get to work and begin preparing fried caviar, following the step-by-step recipe with photos.
Ingredients:
- beetroot – 500 g;
- carrots – 500 g;
- onions – 250 g;
- garlic – 2 cloves;
- tomato paste – 50 g;
- vegetable oil – 50 g;
- salt – 0.5 tbsp;
- granulated sugar – 0.5 tsp.
How to make fried beetroot caviar
Grate peeled root vegetables: carrots and beets. When choosing these vegetables, make sure they are fresh and not wilted.
Cut the onion into cubes – it will complement the caviar and give it juiciness.
Fry the onion in vegetable oil until translucent, about 2-3 minutes, stirring constantly with a spoon or wooden spatula. For convenience, fry the onion immediately in the same pan you'll be using to cook the caviar. If you have a deep saucepan or frying pan, use them. A saucepan will also work.
Add the beets and carrots to the onions. Stir-fry for another 7-8 minutes. Add sugar and salt and fry for a couple more minutes.
Add tomato paste to give the caviar a pleasant sourness and an even richer color.
Five minutes before the caviar is ready, squeeze the garlic into the caviar. Don't forget the vinegar; at this point, it's time to pour it into the vegetables and stir.
Fill the jars with fried caviar, reaching the shoulders.
Roll up the finished caviar and keep it in a warm place until it cools completely. Store it in a regular pantry during the winter. Bon Appetit!
