Homemade zucchini caviar, prepared according to this recipe, is not at all inferior to store caviar, and even surpasses it in taste. Try to cook such caviar, especially since you need the most common products.
It is necessary
- - medium-sized zucchini - 2 pcs;
- - large onions - 2 pcs;,
- - large carrots - 2 pcs;
- - tomato paste - 2-3 tbsp. l;
- - mayonnaise - 2-3 tbsp. l;
- - vinegar 9% - 1-2 tsp;
- - sugar, pepper and salt - to taste;
- - vegetable oil for frying.
Instructions
Step 1
Wash the zucchini, peel the seeds and skins, cut them into cubes.
Step 2
Pour vegetable oil into a skillet with a thick bottom and fry the zucchini until slightly golden brown, then cover, reduce the heat to low and simmer the zucchini until they are almost transparent and soft.
Step 3
Peel the onion and chop finely. Grate the carrots on a coarse grater. Fry the carrots and onions in a separate skillet with oil.
Step 4
Add the sautéed carrots and onions to the courgettes and simmer until soft and almost uniform, without adding salt.
Step 5
Grind the resulting vegetable mass using an immersion blender until smooth. Add tomato paste and sugar, salt and pepper, put mayonnaise into the caviar. Boil the caviar for about an hour on low heat, covered with a lid.
Step 6
If you need to preserve the caviar for a long time, at the end of cooking, add vinegar to it, put it in sterilized jars and roll up with sterile lids. Turn the jars of caviar upside down, wrap up and leave to cool completely.
