Ingredients

Title Value
1. Beet 2 PC.
2. Bulb onions 1 PC.
3. Vegetable oil 1 PC.
4. Salt 1 PC.

Cooking

1 . Stage

Wash and boil the beets. (Young boil after boiling for about 40 minutes, older from 1 hour to 1.5 hours). Peel and grate the boiled and cooled beets on a coarse grater.

1. Stage. Wash and boil the beets. (Young boil after boiling for about 40 minutes, older from 1 hour to 1.5 hours). Peel and grate the boiled and cooled beets on a coarse grater.

2 . Stage

Peel the onion and cut it into small pieces, put it in a pan with vegetable oil (not too much, just to cover the bottom of the pan) and fry until transparent.

1. Stage. Peel the onion and cut it into small pieces, put it in a pan with vegetable oil (not too much, just to cover the bottom of the pan) and fry until transparent.

3 . Stage

Add the grated beets, salt. Turn the heat down to just below medium and simmer for about 5 minutes, you can stir twice during this time.

1. Stage. Add the grated beets, salt. Turn the heat down to just below medium and simmer for about 5 minutes, you can stir twice during this time.

4 . Stage

This caviar is suitable as a garnish to meat dishes, or as a salad to boiled potatoes or potato casserole in Lent. It can be eaten both hot and cold. Of course if you want you can add a few cloves of garlic or a sprinkle of green onions.

1. Stage. This caviar is suitable as a garnish to meat dishes, or as a salad to boiled potatoes or potato casserole in Lent. It can be eaten both hot and cold. Of course if you want you can add a few cloves of garlic or a sprinkle of green onions.