That same classic squash caviar – an unfailing taste
Zucchini caviar is a classic appetizer that's fairly easy to prepare for the winter without wasting a lot of ingredients. To prepare this appetizer, you should buy young vegetables, as older ones will contain seeds, which can ruin the flavor of the finished dish. Young zucchini are green, while older ones are usually white. Tomato paste is also a must. Some people also add mayonnaise, but the classic recipe doesn't call for it.
You won't have any difficulties preparing caviar, as the detailed step-by-step recipe with photos is provided below. If you have any questions or would like to leave feedback about the dish, please feel free to do so in the comments section.
Ingredients required:
- zucchini – 3 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- garlic – 1 clove;
- tomato paste – 1 tbsp;
- salt – 0.5 teaspoon;
- ground pepper – ¼ teaspoon;
- sugar – 0.5 teaspoon;
- vegetable oil – 30 ml;
- vinegar 9% – 20 ml.
How to prepare squash caviar using the classic recipe
First, wash all the vegetables. Peel the zucchini and cut them into random pieces of any size.
Peel the onion, carrot, and garlic. Cut the onion into rings and the carrot into slices.
Place a clove of garlic, zucchini, onion, and carrot into the frying pan.
Pour in the vegetable oil. Simmer the vegetables in a frying pan over medium heat for 30 minutes, stirring occasionally.
Then puree the vegetables with an immersion blender. Return the resulting caviar to the pan.
Add salt, sugar, tomato paste.
Then add ground pepper and vinegar. Simmer the caviar for another 5-7 minutes.
Place the caviar in a jar.
Screw the lid on.
Be sure to store the caviar in a cool place to prevent the lids from swelling or, even worse, exploding.
