Caviar from beet

500 g beets

200 g carrots

100 g onion

100 g tomatoes

150 g vegetable oil

4 g vinegar 80%

salt , pepper - to taste

Beets and carrots are washed, cleaned and again rinse with running water, onion cleaned and washed. Prepared vegetables are crushed through a meat grinder, mix well and stew in unheated oven for 1.5 to 2 hours the Mass is spread on a pan, add vegetable oil, salt and pepper and fry on low heat for 30-40 minutes, then add chopped tomatoes or tomato puree, acetic acid and fry for another 10-15 minutes Ready hot eggs are laid in a hot dry banks, served boiled lids and placed in a pot of water, heated to 70 �C for sterilization. Time sterilization at 100 �C for cans with a capacity of 0.5 l 15 min, 1 l - 20 minutes At the end of processing banks hermetically sealed, turned upside down and slowly cooled.

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