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Zucchini caviar 3 kg of zucchini

5588

Kitchen Russian

Calorie content 42.6 kcal

Portions 3 l.

Cooking time 90 minutes

Proteins * 0.6 g

Fats * 2.2 gr.

Carbohydrates* 10.2 g

Content

Here is a simple recipe for making squash caviar. This dish will be a great addition to meat dishes and your favorite side dishes. In order for the caviar to be as tender as possible, when choosing ingredients, you should give preference to exclusively young zucchini with thin skin.

Ingredients

Cooking process

First of all, we will deal with the preparation of vegetables. Rinse the zucchini, then cut into medium-sized cubes. We wash the carrots, peel and grate. Cut the peeled onion into half rings.

On a preheated frying pan, poured with a small amount of vegetable oil, send chopped zucchini and fry them until they become soft. Transfer the finished zucchini to another plate using a slotted spoon.

Put the chopped onion in the pan where the zucchini was fried. After the onion becomes transparent, put it on a plate with the zucchini.

The next step is to fry the carrots in a skillet.

Next, bring the fried zucchini, onions and carrots to a puree state using a blender or meat grinder. Pour the vegetable puree into a saucepan and, after boiling, cook for forty minutes. Half an hour after cooking, add greens, garlic, salt, pepper, sugar, and tomato paste to the vegetable puree. Mix the resulting mass thoroughly and cook for another ten minutes. It remains to put the caviar in sterilized jars, roll up the lids.

Bon Appetit!