Russian Beetroot Caviar

 This bright beetroot dip doesn’t contain salmon or any other fish raw. In my home-country vegetable spreads and dips that are mushed into a non-smooth consistency are often called caviar. In USSR fish caviar was an expensive product and most of the time was served over special occasions, but people have always wanted something tasty not only during holidays or weekend; and such vegetables as an eggplants, marrows and beetroots were cheap and available almost throughout the year, thus I guess economical version of the “caviar” was created.


 The recipe I found in a book dated 1990, it calls to boil beetroot, fry onions and press through the  meat-grinder machine along with other ingredients. Easy-peasy. It turned out so tasty, that i have already made it few times in a row! Moreover, it was a hit at the home-party, especially when I served this dip nicely decorated with little festive crackers; needless to say, guests asked for the recipe!
 The original Russian recipe calls for the salted pickled cucumbers, which are usually watery and personally I don’t like its taste, so I used regular crunchy pickled cucumbers and the beetroot dip was absolutely amazing and delicious! I prefer slightly coarse a caviar-like texture, so I don’t blend ingredients too much, but if you wish – just blitz it more to get the smooth dip. Enjoy!

Russian Beetroot Caviar

  • Servings: 4
  • Difficulty: easy
  • Print
400g/2 medium-size beetroots
2 tps olive or sunflower oil, for frying
1/2 large brown onion
~100g pickled cucumbers
2 cloves of garlic
Salt&Pepper, to taste
  1. Boil beetroots until soft. Cool, clean and chop.
  2. Chop the onion and fry in a oil until soft and golden, about 5 minutes.
  3. Finely chop cucumbers. Also finely chop or mush garlic.
  4. Blitz all ingredients in a food processor until desired consistency.
  5. Check the seasoning. Serve with rye bread or crackers.


  1. I wish that I had seen this on Sunday which was our BIG Super Bowl football game. It was a very tense game and our team (New England Patriots) looked like they were going to lose but pulled it out in the last seconds. Maybe with all the excitement and dancing around a bright red dish might have been risky😳

    • milkandbun says:

      Aaaah thanks a ton dear Ronit!
      Haven’t seen your last posts (and not only yours hahaha), don’t how and when I will find more time.. still very busy with my little pie 🙂

      • The reader sometimes does all sorts of “refreshing” with websites follow. I’ve also had some sites that somehow disappeared and had to manually add them again. Very frustrating.
        Enjoy the little pie ! 🙂

    • milkandbun says:

      Hello Agness! I do hope you will make this dip soon, because it is really super-very-delicious 😀
      thanks for stopped by my little blog; hope to see you again!

  2. Kathy Zdanowicz says:

    How long can it stay stored? I can’t imagine too much can go off very quickly in this as there is no dairy. Also did you peel your beetroot first or after it’s boiled?

    • milkandbun says:

      Hello Kathy! Glad you stopped by. I boil whole beetroots with skin on, then peel. I store it in the fridge for about 3 days in air-tired container.
      Happy cooking!

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