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Zucchini caviar in a slow cooker for the winter with vinegar

1353

Kitchen Russian

Calorie content 46 kcal

Portions 1.5 l.

Cooking time 100 minutes

Proteins * 0.6 g

Fats * 2.1 gr.

Carbohydrates* 10.8 g

Zucchini caviar in a slow cooker for the winter with vinegar

Content

The multicooker is an indispensable assistant for housewives during the harvesting season; in it you can stew salads, cook jam and even sterilize jars with it. Very tender and tasty squash caviar will turn out if you stew it in a slow cooker.

Ingredients

Cooking process

Wash all vegetables thoroughly under running water. Peel the zucchini from the core with seeds and thick peel, cut it into small cubes. Lubricate the multicooker bowl with sunflower oil and put the sliced zucchini in it, tamp it slightly.

Peel the carrots and cut into rings. Peel the bell pepper from partitions and seeds, cut the pulp into strips. Peel the garlic and chop coarsely. Place vegetables on top of the courgettes in a multicooker bowl.

Set the "Pasta" mode on the multicooker and cook vegetables for 5-10 minutes. Then add tomato paste, sugar, salt and spices to the vegetables, mix. Select the "Extinguishing" mode and set the timer for 50 minutes.

Transfer the stewed vegetables to a blender bowl and chop them until puree.

Put the vegetable puree back into the multicooker bowl, add the vinegar, stir, in the "Pasta" mode, bring the caviar to a boil and turn off the multicooker.