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Zucchini caviar in cubes

4398

Kitchen Russian

Calorie content 43.6 kcal

Portions 3 l.

Cooking time 80 minutes

Proteins * 1.3 gr.

Fats * 2.2 gr.

Carbohydrates* 6.4 gr.

Content

In this recipe, you are invited to cook squash caviar in a slightly different way. Cut all vegetables for caviar into small cubes and fry in a skillet. It is not necessary to sterilize such a blank.

Ingredients

Cooking process

First, wash thoroughly and sterilize the jars and lids in any way. It is convenient to take half-liter cans. Wash the zucchini well and peel them off if they are dense. You do not need to peel young zucchini. Chop the zucchini pulp into small cubes.

Peel the onions, carrots, bell peppers and tomatoes and, like the courgettes, chop into cubes.

Heat the oil in a large, deep skillet. Put the onion, then the carrots, then the pepper, and lastly the zucchini, one at a time. Fry vegetables for 5 minutes each.

At the end of frying, add chopped tomatoes and caviar to the vegetables, salt and pepper to your liking. Simmer the caviar over low heat for 10 minutes.

Then put tomato paste in the caviar and simmer the vegetables for another 10 minutes. Add garlic chopped on a garlic to the prepared caviar, pour a spoonful of balsamic vinegar, mix, then simmer over medium heat for 5 minutes. Remove sample and adjust to your liking. Transfer the prepared caviar from the pan into sterile jars and roll up. Turn the jars onto the lids, cover with a warm blanket and, after cooling, transfer them to your storage location.

Eat to your health!