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Zucchini caviar with mayonnaise and Krasnodar sauce

5612

Kitchen Russian

Calorie content 177 kcal

Portions 2.5 l.

Cooking time 180 minutes

Proteins * 2.7 gr.

Fats * 14.5 g

Carbohydrates* 28.5 g

Zucchini caviar with mayonnaise and Krasnodar sauce

Content

The recipe for making squash caviar with mayonnaise and Krasnodar sauce differs from traditional recipes. Krasnodar sauce, prepared on the basis of tomato and apple puree with spices, makes caviar spicy and with a piquant aroma, and mayonnaise gives the dish special flavor notes. Using this recipe, you can quickly prepare caviar for lunch or dinner and preserve it for the winter.

Ingredients

Zucchini 3 Kg Mayonnaise 250 ml. Krasnodar sauce 250 ml. Garlic 10 tooth. Granulated sugar 100 g Salt 1 tbsp Vegetable oil 100 ml Table vinegar 9% 2 tbsp Ground red pepper 2 tbsp

Cooking process

Wash the zucchini, dry with a napkin, peel and remove the inner pulp with seeds. Then cut the courgettes into medium pieces. Peel the chives.

Twist the zucchini and garlic in a meat grinder with a medium wire rack. Transfer the resulting vegetable mass to a special stewing pan. Then add to it the amount of Krasnodar sauce, mayonnaise, vegetable oil, salt, sugar and hot pepper specified in the recipe. Stir everything well with a wooden spoon.

Put the saucepan with caviar on the stove and bring the mixture to a boil over medium heat. Then simmer the caviar over low heat for 2.5 hours without covering the pan with a lid. Stir caviar periodically. By the end of stewing, pour vinegar into the caviar, stir and turn off the heat.

Put the prepared caviar in sterile jars and seal with boiled lids. Turn the jars upside down, cover with a warm blanket and, after cooling, transfer to storage. This caviar can be served with various dishes or simply eaten with a slice of bread.

Bon Appetit!