Zucchini caviar: a classic recipe. Video
Zucchini caviar is one of the most famous Russian snacks, which is distinguished by its delicate texture and pleasant taste. She was in great demand during the Soviet period. Today, you can also buy it at grocery stores or prepare it yourself.
Zucchini caviar: how to cook?
A few words about squash caviar
Zucchini caviar, known for its orange color, is famous not only for its pleasant taste, but also for its low calorie content. The products contained in its composition are easily digested and absorbed by the body. And this snack is a storehouse of vitamins. It contains ascorbic acid and a large amount of B vitamins, as well as calcium, magnesium, iron and other trace elements necessary for the body.
Zucchini caviar is great for breakfast as you can make delicious sandwiches with it. It can also be used with pasta, rice or boiled eggs and green onions.
The classic recipe for squash caviar consists of tomatoes, carrots, onions and, of course, the squash themselves. Of the seasonings, allspice and garlic are usually used; each housewife determines the amount of ingredients for herself, focusing on her taste. The secret of such a dish lies in pre-frying vegetables in vegetable oil and then chopping them, otherwise you will just get a salad of zucchini. And although creating squash caviar will take a lot of time and effort, the result will fully pay off the efforts.
Required ingredients: – medium-sized zucchini – 1 kg; – red bell pepper – 3 pcs.; – tomatoes – 3 pcs.; – carrots – 1 pc.; – onion – 3 pcs.; – garlic – 5 cloves; – sunflower oil.
Wash the vegetables. Cut the courgettes on both sides. Peel carrots, onions and garlic. Pour boiling water over the tomatoes and peel them off. Core the bell pepper.
Cut the courgettes, onions, tomatoes and bell peppers into small cubes. Chop the garlic, and coarsely grate the carrots or cut into strips.
Fry all vegetables in sunflower oil separately. In this case, the zucchini must be fried until they become transparent, and the carrots, peppers and tomatoes – until they are fully cooked and sluggish.
Put everything in a saucepan, season with salt and pepper and add a little sugar. Mix everything thoroughly and pass through a meat grinder or chop with a blender.
Bring the squash roe to readiness by boiling it in a steam bath, stirring occasionally. This will take about 30 minutes.
To make a steam bath, place a pot of caviar in a cup or larger pot of boiling water
If you are going to eat caviar right away, you must first cool it down to room temperature and chill it a little in the refrigerator. And for storage for the winter, ready-made caviar must be immediately rolled up into sterilized jars.