- Beet - 1 Kilogram
- Carrots - 300 Grams
- Onions - 300 Grams
- Pickled cucumbers - 3-4 pieces
- Garlic - 3-4 teeth
- Tomato paste - 2 items. spoons
- Salt - 0.5 teaspoons (to taste)
- Pepper black ground - 1-2 Pinch
- Bay leaf - 1-2 pieces
- Vegetable oil - 2 items. spoons
A delicious hot appetizer will perfectly complement your menu. You can smear on the black bread and easy to eat :) I'll tell you how to make beetroot caviar, and I'm sure - if you cook it once, you'll cook constantly. After all, the products that make up the caviar are easily accessible and cheap, and the dish turns out to be very tasty. So, the recipe for beetroot caviar: 1. Mine and we clean all the vegetables. 2. We rub into separate containers on a grater beets, cucumbers and carrots. Onions finely shred. 3. Lightly fry carrots and onions in a deep frying pan on vegetable oil. About 5 minutes. 4. Add grated beets and cucumbers. Stir and cover with a lid. Stew on medium heat for 20-30 minutes. Time depends on what degree of readiness you like vegetables. 5. Add tomato paste, pepper, bay leaf and salt to the vegetables. With salt, be careful - after all, salted cucumbers and so add a dish of salt. So - do not forget to try! If there is a lot of juice in your cavia - stew without a lid. 6. Stew about 5 minutes and add crushed garlic. Turn it off. I like the taste of caviar. Especially when she stays at least a couple of hours. The degree of sharpness adjust according to your taste - add more or less pepper and garlic. Bon Appetit!
Servings: 5-6