Zucchini caviar is one of the favorite snacks for several generations of Russians. Nowadays, thanks to the multicooker, the cooking process can be greatly simplified.
Ingredients for making squash caviar:
- 2 kg of fresh zucchini (not overripe);
- 2 large carrots;
- 2 medium white onions;
- 100-110 ml vegetable oil;
- 150-200 ml tomato paste;
- incomplete tablespoon of sugar;
- 1 teaspoon of salt;
- black, red and allspice ground pepper on the tip of a knife.
Cooking squash caviar in a slow cooker:
1. Peeled zucchini with the core removed should be cut into half rings.
2. Wash, peel and chop the carrots on a coarse grater.
3. Peel and cut the onions into cubes.
4. Turn the multicooker to the "Baking" or "Frying" mode, wait for the bowl to heat up and pour the oil into it.
5. Put all ready-made vegetables in a slow cooker and fry until the zucchini turns dark golden. Do not close the lid at this time.
6. Then use a slotted spoon to remove the vegetables without oil and puree them in a blender, food processor or meat grinder.
7. Put the chopped vegetable mixture back into the multicooker and cook for about 40 minutes in the "Stew" mode with the lid closed.
8. After 40 minutes, add sugar, pepper, salt and tomato paste to the caviar, mix. Then close the lid again and cook for another 20 minutes.
9. When ready, you can put the squash caviar in jars and roll up.
