Finger-licking good zucchini caviar in chunks
Zucchini caviar is the most famous vegetable dish in Russian and Ukrainian cuisine. It's a healthy and filling dish that won't ruin your figure while perfectly satisfying your hunger. However, many home cooks don't know how to achieve the famous taste of commercially prepared zucchini caviar. This recipe for zucchini caviar, cut into chunks for the winter, is finger-licking delicious and closely resembles that famous flavor, but it doesn't contain any synthetic additives harmful to human health.
To prepare squash caviar, you will need:
- zucchini fruits – 1000 g;
- carrots – 200 g;
- onions – 300-350 g;
- tomatoes – 250-300 g;
- vegetable oil – 50 g;
- salt and sugar – to taste.
This amount of ingredients will make two half-liter jars of squash caviar, with some left over for sampling.
Preparing zucchini caviar in pieces
Peel the carrots, wash and cut into small pieces.
Heat vegetable oil in a deep, large frying pan. Add the carrots, cover, and fry over medium heat. Peel, rinse, and chop the onions, then add them to the carrots. Stir well and cover the pan with a lid.
Wash and peel the tomatoes. Simply prick them with a toothpick or make a few cuts with a knife, then rinse them with boiling water and then drop them into cold water.
After this, the skin will come off easily. Finely chop the peeled tomatoes and set them aside for now.
Now let's move on to the main ingredient: wash the zucchini and remove the stems. Then, chop it into small cubes and add it to the pan with the carrots and onions.
Salt everything, add a little oil, and simmer for five minutes. Then add the tomatoes and simmer for another five minutes. Add salt and sugar.
Spread into sterile jars and further sterilize in a saucepan for about a quarter of an hour.
Next, we roll up the caviar with lids.
Bon appetit.
