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➠ Squash caviar in chunks with tomato paste

Squash caviar in chunks with tomato paste

3637

Kitchen Russian

Calorie content 93.7 kcal

Portions 0.8 l.

Cooking time 80 minutes

Proteins * 1.3 gr.

Fats * 2.3 gr.

Carbohydrates* 22.1 gr.

Squash caviar in chunks with tomato paste

Content

Such a common snack as squash caviar is very popular with everyone who was born in the Soviet Union. Each housewife has her own ideal recipe and uses it. Most often, you can find squash caviar in chopped form, and I want to offer a recipe for squash caviar in pieces.

Ingredients

Cooking process

Peel the onions and garlic, rinse under running water and chop finely. Place a heavy-bottomed saucepan over medium heat and add vegetable oil. Add chopped onions and garlic. Fry until transparent.

Wash and peel the carrots with a vegetable peeler. Using a coarse grater, grate the peeled carrots. Then add it to the sautéed onions and garlic. Cook for about 5 minutes, stirring occasionally.

Wash the zucchini and remove the skins, cores and seeds. Cut into a medium dice and send to sautéed vegetables. You do not need to peel young zucchini. Add sugar, salt, ground black pepper, tomato paste and bay leaf, bring to a boil. Then reduce the heat and cook the squash roe for about 40 minutes under the lid, stirring occasionally.

Add table vinegar. Stir and immediately remove from heat. Prepare the jars, wash them thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Gently spread the hot squash caviar in sterile jars and tighten with sterile lids. Turn the caviar cans upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket. Then turn the cooled jars of squash caviar over and transfer to a cool, dark place for long-term storage.

Bon Appetit!