Zucchini caviar - a dish of "folk", Soviet cuisine. He does not have one, strict recipe. But many housewives can boast of family secrets, author's variations, something that makes caviar especially tasty. Traditional squash caviar is a democratic, hearty and home-style food.
It is necessary
- - 2 kilograms of zucchini;
- - 3 medium onion heads;
- - 2 large red bell peppers;
- - 6 medium tomatoes;
- - 100 grams of tomato paste;
- - 3 medium carrots;
- - 4 cloves of garlic;
- - 1 glass of refined sunflower oil;
- - 1 tbsp. a spoonful of salt;
- - 2 tbsp. tablespoons of sugar;
- - 2 tbsp. tablespoons of apple cider vinegar.
Instructions
Step 1
You can use tender young zucchini and zucchini available all year round, but it is most rational to use “solid”, overripe fruits for this dish. Young vegetables should only be washed and the stalked end removed. "Stuck" zucchini should be cut lengthwise, remove the seeds along with the fibers and peel off too thick, tough peel.
Step 2
Peel and rinse carrots and onions, pat dry. Grate the carrots on a coarse grater. For peppers, remove the stalk, remove the seeds and partitions, rinse the vegetables from the outside and from the inside. Cut onions, zucchini, tomatoes and peppers into small cubes. Tomatoes, before cutting, can be dipped in boiling water for a few seconds to remove the skin from them, you can remove the seeds and use only the pulp - it depends on personal taste preferences. Remove the skin from the garlic and pass it through a press or chop with a wide, sharp knife.
Step 3
Pour some sunflower oil into a deep, wide and heavy frying pan and fry the onions until translucent. Add pepper and simmer over medium heat for another 5-7 minutes. Add carrots and zucchini, fry, stirring occasionally, for another 7-10 minutes, adding oil if necessary. Put the chopped tomatoes in the pan, add the tomato paste, season the dish with spices. Add garlic last, stir.
Step 4
Depending on the desired consistency, you can simply cook the caviar for another 20-30 minutes, then the dish will look more like ratatouille or lecho. But to justify the name, it is better to puree the vegetables with a blender, and then simmer the resulting mass over low heat, stirring occasionally, for about half an hour.
