Source: Mizina, AdobeStockAll mushroom lovers know how good and versatile birch bolete caviar is. Take note of our 8 simple recipes that any hostess can handle!
1. Birch Bolete Caviar with Onions for Winter
Source: vk.comA simple and minimalist caviar for those who prefer the pure taste of mushrooms.
You will need: 1.5-2 kg birch boletes, 500 g onions, 150 ml vegetable oil, 2 bay leaves, 2 tsp vinegar, salt, spices.
Preparation: Sort, wash, and boil birch boletes for 30 minutes in boiling water. Wash them again and pass through a meat grinder.
Finely chop and lightly fry the onions in oil. Then add the mushrooms and simmer everything together for about 30-40 minutes. Add spices, vinegar, and bay leaves, simmer for another 10 minutes, and remove the bay leaves. Seal the mushroom caviar in sterilized jars.
2. Birch Bolete Caviar with Onions and Carrots for Winter
Source: cake-dance.ruAnother classic recipe that will perfectly diversify your winter diet.
You will need: 1.5-2 kg birch boletes, 300 g onions, 300 g carrots, 150 ml vegetable oil, 2 tsp vinegar, salt, spices.
Preparation: Wash and boil the mushrooms in boiling water for about half an hour. Chop the onion, grate the carrot, and fry them together in vegetable oil until soft. Pass the birch boletes through a meat grinder, add them to the vegetables, and simmer the caviar for another 30-40 minutes. Add vinegar and spices, simmer for another 10 minutes, and seal in sterilized jars.
20 Appetizing Lecho Recipes for Winter
3. Birch Bolete Caviar with Tomatoes for Winter
Source: pinterest.comAn ideal standalone appetizer or filling for pastries.
You will need: 2 kg birch boletes, 150-200 g onions, 100 g carrots, 100 g tomatoes, 100 ml vegetable oil, 1 tbsp vinegar, spices.
Preparation: Boil birch boletes for about half an hour in boiling water and then pass them through a meat grinder. Fry chopped onions and grated carrots in oil. Peel the tomatoes and also pass them through a meat grinder.
Mix all ingredients, except vinegar, and simmer the mushroom caviar for 45-50 minutes over low heat. 5-7 minutes before the end of cooking, pour in the vinegar. Seal the birch bolete caviar in sterilized jars for winter.
4. Birch Bolete Caviar through a Meat Grinder for Winter
Source: povar.ruA recipe for those who prefer a more uniform texture of mushroom caviar.
You will need: 1 kg birch boletes, 2 onions, 2 carrots, 1 tbsp each of salt, sugar, vinegar, and vegetable oil, spices.
Preparation: Boil birch boletes for half an hour in boiling water. Roughly chop and fry the onions with carrots. Pass the mushrooms and vegetables through a meat grinder, add oil, and simmer for 15 minutes. Add spices, salt, and sugar, and simmer for another 10 minutes. Add vinegar, and after another 3-5 minutes, seal the caviar in sterilized jars.
5. Birch Bolete Caviar without Vinegar for Winter
Source: postila.ruVegetable oil at the end of cooking is needed for better storage of the preserve.
You will need: 1 kg birch boletes, 300 g tomatoes, 200 g onions, 50-75 ml vegetable oil, spices.
Preparation: Wash and boil birch boletes for half an hour after boiling. Chop and fry the onions in vegetable oil for about 5 minutes. Separately, fry the chopped tomatoes for 3-4 minutes.
Pass everything through a meat grinder, season to taste, and fry the mushroom caviar for another 15 minutes, stirring. Place it in sterilized jars and pour 1-2 spoons of hot oil on top. Seal for winter.
6. Birch Bolete Caviar with Tomato Sauce for Winter
Source: pro-orehi.ruKrasnodar sauce works very well, but you can use any sauce of your choice.
You will need: 2.5 kg birch boletes, 1 head of garlic, 1 tbsp adjika, 250 ml tomato sauce, 50 ml vinegar, 1/2 chili pepper, salt, spices.
Preparation: Boil the mushrooms in salted water for half an hour and pass them through a meat grinder. Mix with adjika, tomato sauce, spices, salt, and add a little oil. Simmer everything together for about 1 hour over low heat. 10-15 minutes before the end, add vinegar, minced garlic, and chili. Seal the preserve in sterilized jars.
7. Birch Bolete Caviar with Tomato Paste for Winter
Source: agro-tm.ruIf the caviar turns out a bit sour, add sugar.
You will need: 2 kg birch boletes, 300 g onions, 100 g tomato paste, 30 ml vegetable oil, 1 tbsp salt, 1 tsp vinegar essence, spices.
Preparation: Boil birch boletes for half an hour in boiling water and finely chop or pass them through a meat grinder. Chop and fry the onions in oil until soft. Add the mushrooms and fry everything together for half an hour.
Add tomato paste, spices, and salt, simmer the caviar for a few more minutes, and pour in the vinegar essence. Heat the preserve for another 2 minutes and seal in sterilized jars for winter.
8. Birch Bolete Caviar with Vegetables for Winter
Source: dzen.ruIf desired, add a little chopped herbs along with the vegetables.
You will need: 1 kg birch boletes, 600 g tomatoes, 500 g onions, 300 g carrots, 300 g bell peppers, 200 ml vegetable oil, 1.5 tbsp salt, 1 tbsp sugar, spices.
Preparation: Boil mushrooms for 20 minutes in boiling water and finely chop or grind them with a meat grinder. Chop onions and bell peppers, grate carrots, and fry these vegetables together until soft.
Add chopped tomatoes and simmer everything together for 5-10 minutes. Then add the birch boletes and the remaining oil, and simmer the caviar for another 40-50 minutes, stirring occasionally. At the end of cooking, add salt, sugar, and spices to taste. Distribute the mushroom caviar into clean dry jars, sterilize for 20 minutes, and seal for winter.