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Zucchini caviar with carrots

1981

Kitchen Russian

Calorie content 51.6 kcal

Portions 3 l.

Cooking time 180 minutes

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 8.7 g

Content

For many, the taste of squash caviar is associated with childhood, when a mother or grandmother was preparing caviar for the winter. Therefore, everyone has their own taste preferences when preparing it, so that it is "like a mother's." Today we will start cooking just such squash caviar, according to the recipes of our mothers. Join us so that you too can taste the taste of childhood.

Ingredients

Zucchini 3 Kg Carrot 1 kg Onion 1 kg Fresh tomatoes 1 kg Table vinegar 9% 1 tbsp Sunflower oil 100 ml Granulated sugar 1 tbsp Salt taste Ground black pepper taste

Cooking process

We wash the zucchini under running water, remove the stalk, peel and cut the zucchini into small cubes.

Fry the zucchini in small portions over medium heat in a preheated pan with vegetable oil for 5-7 minutes.

Then put the zucchini in a deep saucepan and simmer over low heat for about 10 minutes.

Peel the onions, rinse and soak in cold water for 10-15 minutes. Then sprinkle the chopping board with salt so that the juice stays on the board and does not irritate the eyes and cut the onion into small cubes.

Saute the onion in a pan with vegetable oil until golden brown.

We clean the carrots, wash and rub on a coarse grater.

Add the carrots to the pan to the onions and sauté in the pan for 3-5 minutes, then put them in the pan to the zucchini.

We wash the tomatoes under running water, scald with boiling water and then remove the peel and remove the stalks.

Punch the tomatoes in mashed potatoes on a blender and send them to the pan to the vegetables.

Using an immersion blender, puree the vegetables in the pan, add salt and sugar, black pepper and put the pan on the fire. Bring the mass to a boil over medium heat, reduce the heat and boil for 2.5 hours, not forgetting to stir the caviar often so that it does not burn to the bottom of the pan. At the end, add vinegar, mix well and remove the pan from heat.

We spread the prepared hot caviar in sterilized jars, tighten the lids tightly and leave at room temperature until it cools completely. Then we remove the caviar for storage in the refrigerator.