Beetroot caviar for winter

Step-by-step cooking

1. Step 1:

   

   In this recipe I will tell you how to preserve beetroot caviar for the winter. We will need the products listed in the list.

2. Step 2:

   

   Beets, carrots and onions are cleaned and passed through a meat grinder or scrolled in a food processor.

3. Step 3:

   

   Mix everything very well.

4. Step 4:

   

   We transfer the resulting vegetable mass to a sheet or into a mold, tighten it with foil and simmer in a not very hot oven for one and a half or two hours.

6. Step 5:

   

   Then put the mass in a frying pan with heated vegetable oil, add salt and pepper, and fry on low heat, stirring constantly, for another 30-40 minutes.

7. Step 6:

   

   Then add tomatoes, peeled and diced, and vinegar. Fry for another 10-15 minutes. To easily peel tomatoes, you need to make a cross-shaped incision on the bottom of each and pour boiling water over the tomatoes. After this simple procedure, the skin will easily separate from the pulp.

8. Step 7:

   

   Put the finished caviar in dry sterilized jars, cover with lids and sterilize in a steam bath. Half-liter cans - fifteen minutes, liter cans - twenty minutes.

9. Step 8:

   

   We roll up the lids, turn the jars upside down with the neck and wrap them in a blanket for slow cooling. Don't forget to leave some on trial!