June is the month when the first local zucchini appear on the shelves in abundance, and summer residents harvest their first harvest.
It is necessary
- - zucchini 1-2 pcs;
- - carrots - 1 pc;
- - Bulgarian pepper -1 pc;
- - onion - 1 pc;
- - salt - 1 tsp
- - ground black pepper - to taste
- - bay leaf - 1-2 pcs
- - sunflower oil - 50 gr.
- - tomato paste - 1-2 tablespoons
- From dishes: frying pan - 2pcs, saucepan, spoon, cutting board, knife
Instructions
Step 1
Zucchini (it is better to take young, with a thin skin), wash, dry slightly, cut lengthwise into 1 cm wide plates. If there are no young ones, then peel and remove large seeds from the middle. We cut the plates into cubes, about 1 * 1 cm. Pour sunflower oil into the pan (no need to bring it to a boil) and pour the zucchini. We pass for 5-10 minutes. My Bulgarian pepper, remove the stalk and core and also cut into cubes. Next, pour it into the zucchini and mix everything. When the vegetables give juice, salt and add black pepper, simmer for 10 minutes.
Step 2
We wash the carrots, peel them (you can simply rinse the young ones with a brush and not peel them), cut them into cubes and pour them into another pan with heated oil, leave to simmer over low heat without a lid. Peel the onion and also chop it not coarsely, pour it over the carrot.
Step 3
Pour the contents of both pans into a saucepan, salt and pepper to taste, add tomato paste, bay leaf and a little water. The pasta can be replaced with finely chopped tomatoes, the main thing is not to take sour varieties. We cover the pan with a lid, make the fire moderate and simmer until the desired consistency. Thinner caviar goes well with mashed potatoes; thick caviar can be spread on bread.
