Zucchini caviar
Origin of the recipe
Everyone remembers the precious "overseas caviar" from the comedy "Ivan Vasilievich Changes Profession." Zucchini was indeed an exotic vegetable in its time, as it originated in North America. However, processing vegetables into "caviar" was first done in the Middle East, using eggplants. Zucchini caviar first appeared in the USSR in the 1930s, where it was immediately produced industrially.
What do you need for cooking?
Ingredients
-
Zucchini
-
Carrot
-
Onions
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Vegetable oil
-
Salt
-
Sugar
-
Tomato paste
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Vinegar 9%
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Garlic
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Ground black pepper
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Spices
Kitchen utensils
- Pot
- deep bowl
- Jars with lids
- Immersion blender
Step-by-step recipe
Step 1:
Peel all vegetables.
Step 2:
Cut the zucchini, carrots and onions into cubes.
Step 3:
Take a large saucepan (11 liters) and pour vegetable oil into it.
Step 4:
Pour carrots into the pan.
Step 5:
Sprinkle salt and sugar over the carrots and stir.
Step 6:
Simmer the carrots for 10 minutes under a closed lid.
Step 7:
Add onion to carrots and stir.
Step 8:
Simmer covered until the onion softens.
Step 9:
Stir and add zucchini to the vegetables.
Step 10:
Cover the pan with a lid and simmer for another 30-40 minutes until all the vegetables are soft.
Step 11:
Sterilize jars with lids.
Step 12:
Add tomato paste to the vegetables and stir.
Step 13:
Simmer for another 10 minutes without covering.
Step 14:
Grind the vegetables in a saucepan using a blender.
Step 15:
Cover the pan with a lid and cook for another 15 minutes.
Step 16:
Add vinegar or acetic acid. Stir.
Step 17:
Fill the jars with caviar to the top, close the lid, turn them upside down and cover with a towel until cool.
Cooking tips
Since the weight of vegetables is given after peeling, take a little more.
While stewing, stir occasionally, reaching the bottom to prevent sticking.
After blending, be careful - the caviar may splash when you remove the lid.
75 ml of 9% table vinegar = 1.5 tsp of 70% acetic acid.
