Zucchini caviar with the addition of mayonnaise turns out to be tender and tasty. Your family will surely appreciate this simple yet delicious dish.
Zucchini - about 3 kg
Onions - 0.9-1 kg
Carrots - about 1 kg
Salt - 2 tablespoons
Sugar - 1 tablespoon
Tomato paste - 3 tablespoons
Mayonnaise - 2-3 tablespoons
Rast oil - about 0.5 cups
1. Peel the zucchini (preferably young) and remove the seeds from them.
2. Cut the zucchini randomly into small pieces.
3. Fry slices of zucchini in oil until half cooked.
4. While the zucchini are fried, you need to wash the carrots and grate them on a coarse grater.
5. Remove the fried zucchini (it is better to use a slotted spoon to keep the oil in the pan) from the oil and send the carrots there.
6. While the carrots are fried, peel the onions and cut into cubes or half rings.
7. Remove the carrots, put onions in their place.
8. Grind all fried vegetables with a blender (or in a meat grinder) to get mashed potatoes.
9. Simmer the resulting mass in a saucepan for about 30 minutes over low heat. To prevent the caviar from burning, it must be stirred frequently, often.
10. At the end, add salt, sugar, tomato paste and mayonnaise and simmer for another 8-10 minutes.
11. Spread hot caviar in jars (sterilized) and seal with lids.
12. Allow to cool completely and remove to permanent storage.
This caviar is in no way inferior to store caviar, and even surpasses it, because homemade dishes always turn out to be healthier and tastier.
