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Zucchini caviar as in the store for the winter

3003

Kitchen Russian

Calorie content 43.7 kcal

Portions 2 p.

Cooking time 100 minutes

Proteins * 1.4 gr.

Fats * 2 gr.

Carbohydrates* 9.2 g

Zucchini caviar as in the store for the winter

Content

Shop caviar, as a rule, has a homogeneous and rather thick consistency. While homemade squash caviar usually consists of small pieces of vegetables. According to this recipe, we propose to cook caviar "as in a store", but still the same natural, safe and tasty, homemade.

Ingredients

Zucchini (peeled) 3 Kg Carrot 1 kg Onion 500 gr. Vegetable oil (for frying) 100 ml Salt 2 tbsp Vegetable oil (to add to caviar) 4 tablespoons Tomato paste 200 gr. Wheat flour 3 tbsp Ground black pepper 0.5 tsp

Cooking process

Wash the zucchini and dry it. If large ripe fruits are used, then it is imperative to cut off the peel and remove the seeds. In the case of young zucchini, use them entirely. Cut the prepared zucchini into small cubes.

We place the cubes of zucchini in a saucepan, pour 200 ml into them. water, close the lid and put on the stove. Bring the water in a saucepan to a boil and cook the zucchini for forty minutes. During this time, the vegetables will become soft, settle, and release more liquid. During the specified time, do not forget to stir the zucchini mass.

Peel and wash carrots and onions. Cut the onion into small pieces, and three carrots on a coarse grater. In a frying pan, heat the specified amount of vegetable oil to a hot state and pour onions and carrots into it. Stir the vegetables on medium-low heat, stirring occasionally, until the carrots are completely soft and the onion pieces begin to brown. This will take approximately thirty to forty minutes.

We place boiled zucchini and fried onions with carrots in a bulky dish. If too much liquid is released in the zucchini mass, do not use it, drain it. We puree the vegetables with an immersion blender until a homogeneous mass is obtained.

Add tomato paste, salt and vegetable oil to the resulting puree. Mix the mass and put it on the stove. Bring the puree to a boil and cook at low temperature for fifty minutes. During the entire cooking time, be sure to stir the caviar every five minutes so that the mass does not burn.

Pour wheat flour into a dry frying pan and fry it with constant stirring at an average stove temperature. The flour should turn creamy and start to give off a nutty flavor. This will take approximately three to four minutes. At the end of frying, pour black pepper into the flour and stir. Add the fried flour with pepper to the squash caviar and mix thoroughly so that no lumps remain. After adding flour, cook the mass for another five minutes and remove from the stove.

We spread the prepared hot caviar in clean dry jars, cover with lids and put on sterilization for fifteen minutes. After sterilization, we tighten the jars with lids.