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Zucchini caviar with carrots, tomatoes and onions for the winter

4227

Kitchen Russian

Calorie content 101.9 kcal

Portions 5 l.

Cooking time 130 minutes

Proteins * 1.1 gr.

Fats * 2.2 gr.

Carbohydrates* 24.7 g

Zucchini caviar with carrots, tomatoes and onions for the winter

Content

As you know, squash caviar is a Soviet-era delicacy, which was sold in stores, and also prepared at home on its own. I really want to share one of my favorite recipes for squash caviar. Hope you enjoy a delicious snack with a delicate texture.

Ingredients

Fresh tomatoes 2 Kg Zucchini 3.5 kg Onion 1 kg Carrot 1 kg Table vinegar 9% 2 tbsp Vegetable oil for frying Granulated sugar 4 tablespoons Salt 2 tbsp

Cooking process

First of all, wash the zucchini thoroughly, dry them and peel them with a vegetable peeler. Using a tablespoon, remove the seed core. Cut the peeled zucchini into medium-sized cubes.

Then wash the tomatoes thoroughly, put them in pre-prepared boiling water for a few seconds, and then transfer them to cold water and peel them. Remove the stalk and grind the peeled tomatoes until smooth with a hand blender. Pour the chopped tomatoes into a heavy-bottomed saucepan.

Heat the pan well over medium heat, add a small amount of vegetable oil and fry the zucchini until soft. Then transfer the zucchini to a saucepan over the chopped tomatoes.

Wash the carrots and peel them with a vegetable peeler. Grate the peeled carrots on a coarse grater and fry in a pan until soft, then transfer to a saucepan with zucchini and tomatoes.

Peel the onions and rinse under running water, cut into medium cubes and fry until transparent, and then add to the rest of the ingredients.

Grind the vegetables with an immersion blender until smooth. Add the required amount of granulated sugar and table salt. Place the container with the contents over medium heat and bring to a boil. Then reduce the heat and cook the squash caviar for about 60-90 minutes, stirring occasionally. Add table vinegar 20 minutes before cooking.

Wash and sterilize jars. Pour boiling water over the lids or boil in a saucepan. Gently spread the hot squash caviar in sterile jars and tighten with sterile lids, turn upside down. Leave as it is until it cools completely, wrapped in a warm blanket. Then move the jars with squash caviar to a dark place for storage.

Bon Appetit!