This dish will be appropriate to serve both hot and cold. Its consistency will not affect the taste and will not spoil the wonderful aroma, but it will still be better if the vegetables are not brought to the state of caviar.
It is necessary
- - 2 kg of zucchini
- - 500 g tomato
- - 250 g sour cream
- - 2 onions
- - 1 head of garlic
- - 50 g parsley
- - 50 ml of olive oil
- - 1 bay leaf
- - 50 ml of vegetable oil
- - 6 peas of allspice
- - 1 teaspoon sugar
- - salt pepper
Instructions
Step 1
Wash the zucchini well, dry it with a paper towel, clean it of seeds and foam-like entrails. If the dish is made from zucchini, then this procedure may be unnecessary. Peeled zucchini should be cut into fairly large pieces, about three to four centimeters. Peel and finely chop the onion. My tomatoes, wipe them and also cut them. The tomato slices should be about half the size of the marrow slices.
Step 2
For cooking zucchini, we need a deep saucepan. Heat it well, mix the vegetable oil with olive oil and lightly fry the chopped onion in this mixture, only until soft.
Step 3
Pour the diced zucchini into a stewpan with fried onions and wait for the moment when they start up the juice, and do not forget to constantly stir the dish. When this moment comes, add chopped tomatoes to the zucchini. Gently mix everything and simmer over a fairly high heat for two to three minutes. After this time, reduce the heat, add sugar, allspice peas and bay leaf to the saucepan. Simmer everything together for about three more minutes, and then salt. Mix as carefully as possible. It is important for us that the contents of the saucepan do not turn into squash caviar. Simmer for a couple of minutes.
Step 4
Wash and dry the parsley, then chop finely, peel the head of garlic and either chop it very finely, or crush it using a special press. Season the stew with chopped herbs and crushed garlic, and season with ground pepper to taste. Stir gently again and immediately remove the saucepan from the heat. Serve with cold fatty sour cream. To prevent peppercorns and lavrushka leaves from getting into the plate, they can be tied in a cheesecloth bag before putting them in the stew.
