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.

russian-beetroot-caviar

 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
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Ingredients 
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
Method 
  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.
Enjoy!

Name it!

So the salad which I’ve written about called as “broom” or “brush”, composed of raw vegetables, it evacuates the bowels as a broom (sweeps out all waste products from or digestive system).

 It has the specific flavour which may varies depending on a beetroot – more sweeter or rough. You need to press several times thinly shreded vegetables (raw!) – that’s it! And if you don’t like in a least add some lemon juice. But here of course sense not in a taste –  in a usefulness. Hope this “broom’ will do you good! 😉

And again easy and tasty

   Hi! I’m here again. Busy days, beach and sun. And diet or a sort of that. Was cooking in steamer – chicken, some veggies, have made pasta with mushrooms and cheesy sauce – nothing special. And the salad with fresh and thinly sliced cabbage, carrots and raw beetroot. Guess how do we call such salad in Russia? (answer will be in next post).

   Almost forgot to say – I’ve baked 2 chocolate cakes!! Yahoo! Hope I’ll make them once again and take not only phone’s pics. You can follow me on twitter – twitter.com/milkandbun  and find some others pics there 🙂

 And for a while greet the salad with figs and rucola leaves!
 Rucola has so many names… aragula/arugula, rugula, rocket… 
 
  So take a plate and washed arugula leaves.
Sprinkle arugula with mix of olive oil, balsamic vinegar, 1-2 tsp dejon mustard.
  Cut figs, radishes and put them over arugula leaves. Add feta cheese, pine nuts and pancetta (it’s Italian bacon and I adore it! It isn’t necessary but of course more tasty). You can substitute it with bacon cutted into pieces. 
Enjoy! 🙂