Zucchini and champignon caviar is good both hot and cold. You can prepare it for the winter by packing it in sterilized jars. A universal recipe is suitable for summer, when all the ingredients are at hand, and during Lent, it will delight you with the rich aroma of vegetables and herbs.
It is necessary
- - zucchini - 1/2 kg
- - champignons - 200 gr
- - vegetable oil
- - tomatoes - 3 medium
- - bell pepper - 1pc
- - onion - 2 onions
- - carrots - 1 medium-sized
- - garlic - 2 cloves
- - sugar - ½ teaspoon (or to taste)
- - tomato sauce - ½ tablespoon
- - freshly ground black pepper - a pinch
- - lemon juice - 1/2 tablespoon
- - dill greens - a large bunch
- - red hot pepper - 1/4 teaspoon
- - salt
Instructions
Step 1
Peel the zucchini of skin and seeds, chop into medium-sized cubes or grate on a coarse grater.
Step 2
Peel and chop the rest of the vegetables: cut the onion into half rings, the mushrooms into cubes or thin strips, grate the carrots and peppers on a coarse grater. Scald the tomatoes, remove the skin, remove the seeds and chop the pulp in a blender.
Step 3
Fry the mushrooms in vegetable oil until tender, not forgetting to add salt.
Step 4
Heat oil in a deep frying pan or saucepan, and lightly fry the onion, seasoned with salt and pepper. (3-4 minutes)
Step 5
Add the carrots, stir in the onions and fry the vegetables together over low heat until soft (another 15 minutes).
Step 6
Add zucchini and fry (5-7 minutes).
Step 7
Place the chopped tomatoes and grated bell pepper in a saucepan and stir with the fried vegetables. Simmer vegetables until tender, stirring occasionally. After 10 minutes from the start of stewing, add the tomato sauce and salt a little.
Step 8
When the vegetables are ready, add the fried mushrooms, finely chopped dill and garlic to the saucepan and mix.
Step 9
Warm up the zucchini and eggplant caviar again, pepper, add sugar and lemon juice, mix again and leave to infuse under a tightly closed lid for another 15 minutes.
