Buryak (beetroot) caviar
Composition / ingredients
8
Servings:
Cooking method
It is necessary to wash the buryak (beetroot). Cook. Skip the buryak through a meat grinder, also scroll onions separately on the meat grinder. Onions should be fried in a frying pan until golden brown with the addition of vegetable oil. Then mix it with buryak. Add salt.
Simmer for fifteen minutes over moderate heat. After that, add 9% vinegar to taste, as well as spices. After that, cool down a little and put it in jars. As soon as it cools down, it must be removed to a cold place. So the dish called caviar from buryak (beetroot) is ready.
This delicious snack can be prepared for winter, or you can eat it immediately after cooking. It can be eaten simply with bread or with any side dish. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
