For everyone who lived in the Soviet Union, the phrase “squash caviar” evokes taste nostalgia. A store-bought jar of this commonly available vegetable was very cheap, but the taste was excellent.
Squash caviar of that time was distinguished by a very delicate and uniform consistency. And the taste of zucchini, skillfully seasoned with the sourness of fried and sweetened tomatoes, made me spread a thick layer of soft bread again and again...
Everyone's favorite store-bought zucchini caviar is revived in this recipe. To achieve the declared homogeneity of the composition, it is necessary to use a blender at the end of the cooking process and crush the resulting caviar into a soft, smooth mass.

Taste Info Zucchini for the winter

Ingredients for preparing 1 liter of squash caviar:

• Zucchini (both old and young fruits are suitable) – 1 kg;
• Ripe tomatoes – 300 g;
• Carrots – 300 g;
• Onion – 150 g;
• Sugar – 2 tsp;
• Vinegar 1/2 tbsp.
• Salt, pepper - to taste.

The cooking time for zucchini caviar will be 1 hour.

How to cook squash caviar like in the store

Trim the ends of the zucchini and remove the skin.
Cut the fruits into arbitrary pieces, removing large seeds from old specimens.
Prepare garlic (about 50 g). Grind tomatoes, onions and carrots.


Fry onions and carrots in refined oil until browned. Next, add tomatoes, sugar, salt to the pan and simmer for 5 minutes. The result was gravy.


Grind the zucchini in a meat grinder.


Place chopped zucchini in a thick-bottomed saucepan. Bring them to a boil and reduce the heat to low. Stirring occasionally, simmer the zucchini for 30 minutes.


Add the gravy and vinegar to the zucchini and simmer the mixture for another 30 minutes, uncovered.
At the end of the stewing process, add garlic passed through a press to the caviar and pepper.
Using an immersion blender, blend the finished caviar into a paste.

The resulting squash caviar will have a taste identical to the taste of the never-forgettable Soviet store-bought caviar.


You don’t have to blend the finished caviar (then the taste will be slightly different), but simmer it for 2.5 hours, then roll the squash caviar into sterile hot jars.

Teaser network

Zucchini caviar “like store-bought” (stovetop and multicooker version)

The most ideal squash caviar is obtained if each ingredient is fried in a frying pan. But in the summer, when all the vegetables are ripe, such manipulations can create a branch of hell in the kitchen - even a fan installed opposite the stove will not help. But the processes of preparing vegetables can be simplified: simply boil the zucchini, fry the carrots and onions, and then evaporate them in a slow cooker. This doesn’t save much time, but you won’t have to be in the kitchen while cooking. In the forty-degree heat, you won’t be able to help but like this recipe!
This recipe for squash caviar also includes chopping vegetables through a meat grinder; we prepare caviar for the winter.

So, let's start with the list of ingredients:

• 2.5 or 3 kg zucchini (about seven small vegetables),
• 7 medium onions
• 7 medium carrots,
• 3-4 fleshy tomatoes,
• 50 ml vegetable oil (you can take a little less),
• 5-6 cloves of garlic,
• 1 tablespoon salt,
• black pepper (to taste and desire),
• 2 tablespoons vinegar (9%).

Recipe for making homogeneous squash caviar “like in the store” step by step:

Cut the zucchini into cubes. If they have been lying in the apartment for a while and have become “unhappy,” cut off all the darkened areas; if the skin is already rough, remove that too. The seeds, if they are soft, do not need to be cut out.


Bring water (a little less than half the container) to a boil. Add the zucchini, salt them, bring to a boil and cook for 5-10 minutes. Important: they boil for a very long time (up to half an hour even on high heat), so you can immediately put them on a tiny fire, slightly open the lid and leave the kitchen. If all the zucchini does not fit into the pan at once, you can add them a little later - they “compact” during cooking.
This step can be modified and simmer the zucchini with a small amount of oil in the “Stew” mode for about 15 minutes.




Heat the oil in the multicooker bowl (the “Frying-Vegetables” program), add the onion cut into half rings. There will be a lot of it, so it doesn’t have to be fried, but stewed – that’s not a big deal, your task is just to soften it.

Grate the carrots and simmer with the onions.


Now grate the tomatoes on a coarse grater (discard the skins). Place the tomato puree in the slow cooker as well.


Cook the vegetables, stirring them from time to time, until the program finishes its work. But there may still be a lot of vegetable juice left in the bowl - it should be evaporated. This is best done using the “Pilaf”, “Rice”, “Spaghetti” button.


Place the cooked zucchini in a colander and press down well to remove as much liquid as possible.


Combine zucchini and carrots with onions (there may be less zucchini - nothing, the taste of the caviar will not be affected). Blend the vegetables using a blender - it is most convenient to do this using an immersion model.

And then everything is simple - simmer the caviar over medium (or below medium) heat, seasoning it with salt, and also adding pepper and squeezed garlic. Stir! The stewing time is from 40 minutes (if you are in a hurry) to 1.5 hours.
You can also stew caviar in a slow cooker in the “Stew” mode.


5-10 minutes before it’s ready, pour in the vinegar, mix the squash caviar well and let it boil... And then roll it into jars, let it cool under the fur coat - and that’s it, ready! The caviar turns out delicious, reminiscent of the retro taste of store-bought caviar.


Yield: approximately 2.5 liters (plus a small bowl, enough for dinner).


And one last thing. Caviar (whether from squash or from any other vegetables) is a “harmful” thing and does not always “want” to stand normally in an ordinary apartment pantry, even if vinegar is added to it. Therefore, experienced housewives advise storing it in the refrigerator. Well, if you have a deep cellar, then store it there. Use small jars for preservation, this will make it easier for it to find a place! This zucchini caviar is without mayonnaise and store-bought tomato paste, so it can be given even to children. And to minimize the harm of vinegar, take not table vinegar, but apple vinegar.

Do you like the taste of store-bought squash caviar, the recipe of which seems to be a secret behind seven locks? It’s absolutely not difficult to prepare a snack with your own hands, which is no worse than store-bought. How to do it? Read on!

Squash caviar like in the store: recipe, ingredients

Squash caviar is delicious. In summer, children and adults eat it with pleasure. In winter, it instantly flies off the table.

Despite the fact that there are many recipes for caviar from zucchini and they are all different, housewives really want to prepare exactly the same appetizer that is sold in stores. It's possible.

Homemade squash caviar with store-bought flavor is absolutely not difficult and doesn’t take long. Make a small portion to enjoy during lunch or dinner. Prepare a snack for future use for the winter.

To prepare a liter jar of caviar you will need the following ingredients:

• zucchini - 3–4 pcs.;
• onions, carrots - 1 pc.;
• salt - 2 tsp;
• sugar - 1 tsp;
• ground paprika - 0.5 tsp;
• ground red and black pepper - 0.5 tsp each;
• garlic - 3–4 cloves;
• vegetable oil - 3 tbsp. l.

Kitchen equipment you will need is a saucepan or large frying pan, a grater and a blender.

The younger the zucchini, the tastier they are. If you take large vegetables, then 2 pieces are enough. Do the same with carrots and onions, focusing on the size of the vegetables.

Tomato paste will add sourness to the appetizer and enhance the color. When the caviar is cooked, taste it. Add a little more paste if desired. Do the same with salt and sugar.

Delicious squash caviar like in the store: how to cook

In order to have delicious zucchini caviar on the table that is no worse than store-bought caviar, you need to perform the following culinary processes:

1. Wash the zucchini. Remove the stalks and cut off the attachment point of the inflorescences. If the skin of the vegetables is thick, cut it off. Cut the zucchini into cubes. The optimal size is 1.5×1.5 cm.
2. Cut the onion into small cubes and grate the carrots on a coarse grater.
3. Heat a frying pan or saucepan, fry the onion until golden brown, add the carrots and continue frying the vegetables over low heat, like frying stuffed peppers.
4. When the onions and carrots are fried, add the chopped zucchini, fry them for 3-5 minutes, then reduce the heat and cover the pan with a lid.
5. Leave the vegetables to simmer for 15–20 minutes. Stir occasionally and monitor the liquid level. Vegetables should simmer in their own juice.
6. After the specified time has passed, add tomato paste, salt, sugar, spices, chopped garlic to the vegetables, stir, cover the pan with a lid and leave for another 5-7 minutes.
7. When the vegetables with tomato paste and spices have been stewed, grind them with a blender.

Squash caviar for the winter is prepared with the addition of vinegar, which acts as a preservative. For the indicated amount of vegetables, 1.5 tbsp is enough. l. vinegar.

If you want the appetizer to be thicker, at the stage of adding tomato paste, add 2 tbsp to the vegetables. l. flour - gradually, mixing thoroughly so that the flour does not form lumps.

The recipe for squash caviar is simple. After spending a little time, you will prepare caviar that is no worse than in the store.

Homemade preparations are much tastier and healthier. When you make squash caviar with your own hands, you will know for sure that all the ingredients are fresh.

Don’t be afraid to experiment, try replacing tomato paste with tomatoes, add chopped herbs to the caviar.

Have a fruitful summer and bon appetit!

Zucchini is used in everyday, dietary and baby food. Zucchini is added to salads, stewed, fried, jam is made from them, and prepared in the form of zucchini caviar and salads. When canning at home, spices, seasonings, and vegetables are added to squash caviar. Squash caviar, prepared for the winter, following the instructions in the recipes, tastes like store-bought caviar.

Zucchini caviar, which is sold in retail chains, is prepared at food industry enterprises. It turns out delicious thanks to special equipment and recipes, cooking according to approved standards, with preliminary evaporation of the zucchini.

It is impossible to reproduce industrial processes at home, but if you follow the composition and preparation rules, you can get homemade squash caviar for the winter with a taste just like in the store.

Selection and preparation of zucchini

Caviar is prepared from ripe vegetables, with ripe core and ripened seeds, dense and not watery pulp. It takes less time to boil mature vegetables than young zucchini.

Large vegetables with milky seeds and uniform pulp are used; they are not peeled.

Before processing, vegetables are washed and, if necessary, removed from the core, seeds and hard skin. Vegetables are cut into pieces with a knife or using kitchen appliances available on the farm: vegetable cutters, a food processor, a tinder grater.

Methods for preparing squash caviar, as in the store, for the winter

An indispensable rule for preparing a quality product is to evaporate the zucchini to remove excess liquid and acquire a thick consistency of the zucchini mass.

There are several ways to process zucchini:

• boiling in an open container with stirring;
• baking in the oven;
• using a multicooker during cooking.

Preparatory work

Dishes, kitchen utensils: a ladle for laying out the finished product, spoons for mixing the vegetable mass, knives, jars for caviar (volume 0.5 ÷ 0.75 liters), metal or glass lids are washed with detergent. The jars are sterilized over steam or in the oven. The lids are boiling.

Recipe for store-bought squash caviar according to USSR GOST

This is one of the first recipes for home canning of zucchini; gradually various spices and seasonings were added to its list, the set of vegetables was changed, which changed the taste of the product. But zucchini caviar, cooked according to the old recipe, remains a favorite dish among household members. The prepared zucchini is placed in a cauldron or roasting pan, salted, placed over medium heat, allowed to boil, and cooked until thick for about 2 hours. Onions, carrots, tomato paste are fried in vegetable oil one by one. Tomato paste is replaced with tomatoes, they are first blanched, skinned, and cut into slices.

Place fried vegetables into the zucchini, add chopped herbs, pepper, and boil for 5 minutes. The finished product is placed in sterile jars, covered with lids on top, and sterilized: half-liter jars - 25 minutes, 0.75 liter jars - 45 minutes.

After sterilization, the jars are rolled up, cooled, and sent for storage.

Recipe ingredients:

• zucchini or zucchini (for green ones, the skin is peeled so that it does not affect the color of the product) – 10 kilograms;
• onions, carrots (choose medium sizes) – 1 kilogram each;
• tomato paste, you can take tomato sauce - sweet or spicy (to taste) - 0.25 kilograms;
• medium-sized tomatoes with a sour taste (act as preservatives) - 3 pieces;
• refined deodorized sunflower oil – 1.5 cups;
• salt – 2 tablespoons;
• black pepper, allspice (it is better to grind in a mortar before use) – 1 teaspoon each;
• parsley, dill (you can add cilantro, coriander to taste) - 1 bunch each.

The yield of finished caviar will be about 5 liters.

Classic recipe with mayonnaise and tomato paste

A simple homemade recipe for making zucchini caviar with the addition of mayonnaise and tomato paste will appeal to lovers of dishes flavored with mayonnaise and tomato sauces. When replacing tomato paste with tomatoes, do not add vinegar to the squash caviar. Fry the onion until golden brown in vegetable oil, place it in a pan with zucchini, place on low heat, and simmer to evaporate excess liquid for about 2 hours.

The prepared vegetable mass is hot crushed with a blender to a homogeneous mass directly in the fryer. Add mayonnaise and tomato paste to the hot caviar, continue cooking for 20 minutes, add salt, sprinkle sugar, season with spices, and heat for 10 minutes.

Recipe (ingredients):

• zucchini – 2 kilograms;
• onions – 2 pieces;
• tomato paste, mayonnaise - take ½ cup of each product;
• granulated sugar – 1 tablespoon;
• salt to taste;
• vinegar 9% – 1 tablespoon;
• sunflower vegetable oil (fans can use olive oil) - for frying onions;
• black and allspice pepper (it is better to take peas and chop before use) – pepper to taste.

With pumpkin in a slow cooker

To prepare caviar in a slow cooker, choose mature vegetables. Pour vegetable oil into the multicooker, add and fry the onions and carrots in the frying mode. Add the rest of the vegetables (except garlic), salt and pepper, and cook in stew mode for 20 minutes.

Add garlic, grind the vegetable mass with a blender, boil until thick and pack into sterile jars for storage.

Recipe ingredients:

• zucchini, pumpkin – 1.0 kilograms each;
• tomatoes, carrots, onions, bell peppers - 2 pieces each;
• salt, black and allspice - to taste;
• vinegar 9% - 1 tablespoon, if the tomatoes have a sweet and sour taste, then vinegar can be omitted;
• garlic – 3 cloves;
• vegetable oil – ½ cup.

Spicy lovers can increase the amount of garlic and vinegar, you can use more oil.

Baked vegetable squash caviar

To bake vegetables, take a deep baking tray, brush the bottom and sides with vegetable oil. Place the chopped vegetables on a baking sheet, add salt and pepper, add oil and mix with a spatula. Cover the top with food foil and bake in a preheated oven for 30 minutes.

Remove the foil, stir and place in the oven until the vegetable juice evaporates. Transfer the vegetable mass to a saucepan, add sugar and chopped garlic, puree with a blender or mash with a masher, and boil for several minutes. The caviar is ready for packaging for the winter.

• zucchini – 2 kilograms;
• carrots, onions, sweet peppers, dessert peppers (not very spicy), tomatoes - 2-3 pieces each;
• garlic – 1 head;
• salt, sugar, pepper - to taste;
• vegetable oil (olive, sunflower) – ½ cup.

With mayonnaise and garlic

Peel the zucchini and onions, cut them, cook with the addition of oil over low heat for 2 hours, stirring so as not to burn. Add chopped garlic, mayonnaise, tomato paste, spices, salt, sugar, vinegar. Cook for 2 hours. Grind the vegetables in a blender and boil for 5 minutes. The caviar is ready.

• zucchini – 6 pieces;
• onion – 1 kilogram;
• mayonnaise, tomato paste – 0.25 kilograms of each product;
• granulated sugar – 1 cup;
• vinegar 9% – 1 glass (you can take less);
• garlic – 2 heads;
• pepper and salt to taste;
• sunflower vegetable oil – ½ cup.

Spicy squash caviar with bell pepper

Caviar prepared according to this recipe will appeal to lovers of spicy snacks. Heat the oil in a saucepan, fry the vegetables one by one: onions, carrots, sweet bell peppers and dessert hot peppers. Place the zucchini in a saucepan, salt, cook, stirring until a homogeneous mass is formed, about 2 hours. Add fried vegetables to the cooked zucchini, add tomato sauce, chopped garlic and allspice, sugar, add vinegar, and cook for 5 minutes.

Recipes for winter squash caviar with photos

The recipe for preparing squash caviar “like in the store” is amazingly simple, does not take much time to prepare, and all the ingredients are available and cost pennies...

5/5 (1)

If the zucchini harvest has exceeded all expectations, but there is no space to store vegetables, then you can make amazingly tasty zucchini caviar from them. The recipe for preparing squash caviar “like in the store” is amazingly simple, does not take much time to prepare, and all the ingredients are available and cost pennies.

For preparing caviar Any zucchini will do- both fresh, young, and already lying down, with hardened skin. But it is important to ensure that there are no signs of spoilage or rotting on the zucchini - such places are simply cut off. If the vegetables are quite large, it is more convenient to clean them by first cutting them into pieces.

Preparing the Zucchini is:

• washing vegetables under running water;

• cleaning them from skins and seeds.

For making a blank you will need to take:

Algorithm for cooking caviar is striking in its simplicity:

1. Each vegetable is cut into small pieces and fried separately in oil.
2. Vegetables are passed through a meat grinder or chopped in a food processor, salt and other ingredients are added.
3. All ingredients are mixed as thoroughly as possible.
4. The finished dish is placed in prepared containers and rolled up.

To prevent squash caviar from spoiling, it is necessary how to sterilize jars- half-liter ones must be sterilized for at least 65 minutes, and those with a liter volume must be sterilized for at least 95 minutes.

How to store blanks

To prevent squash caviar from losing its taste and deteriorating, it is necessary to store it in a room where no constant access to sunlight. In addition, the temperature should not be high:

• the maximum permissible value for hermetically sealed cans is 20 degrees;
• if the caviar has not undergone the sterilization process, then it can be stored at a temperature no higher than 9 degrees;
• The shelf life of homemade preparations does not exceed one year.

What’s delicious to eat with zucchini caviar?

This preparation is a separate dish that can be eaten plain, with a spoon, or spread on thin slices of bread, thus preparing sandwiches. Eating caviar in this form is not only improves metabolic processes, saturates with vitamins, but also promotes weight loss.

Serve squash caviar“like in the store” can be used as a side dish for: meat and poultry, cereals and potatoes, pasta.

Ingredients: zucchini, onions, carrots, tomato paste, sugar, oil, flour, vinegar, salt, garlic

There are a lot of recipes for squash caviar. Today I have described for you my favorite recipe for this delicious winter preparation.

Ingredients:

- 2.5 kg. zucchini;
- 800 grams of onion;
- 1 kg. carrots;
- 50 grams of tomato paste;
- 15 grams of sugar;
- 250 ml. sunflower oil;
- 35 grams of flour;
- 30 ml. vinegar;
- 15 grams of salt;
- 6 cloves of garlic.

14.09.2017

Squash caviar with mayonnaise and tomato paste for the winter

Ingredients: zucchini, onions, peppers, chili, carrots, tomato paste, mayonnaise, sugar, salt, oil, pepper

Who doesn't love squash caviar? I think almost everyone is delighted with her! Do you know how to close it for the winter? If not, then we recommend using our successful recipe for zucchini caviar with mayonnaise and tomato paste. It turns out very tasty, believe me!
Ingredients:
- 1 kg of zucchini;
- 300 grams of onion;
- 300 grams of sweet pepper;
- 1 piece of chili pepper;
- 500 grams of carrots;
- 200 grams of tomato paste;
- 150 grams of mayonnaise;
- 20 grams of sugar;
- 15 grams of salt;
- 40 ml sunflower oil;
- black pepper;
- spices to taste.

03.09.2017

Squash caviar with tomatoes for the winter

Ingredients: zucchini, carrots, onions, fresh tomatoes, salt, vegetable oil

Today's squash caviar recipe uses fresh tomatoes instead of traditional tomato paste. This way, you will be absolutely sure that your winter snack will be truly healthy, tasty and natural.

Ingredients:
- 5 kg. zucchini;
- 1 kg. carrots;
- 1 kg. onions;
- 2.5 kg. fresh tomatoes;
- salt;
- 700 ml. vegetable oil.

31.08.2017

Squash caviar with mayonnaise and tomato paste

Ingredients: zucchini, onion, tomato paste, mayonnaise, sunflower oil, salt, sugar, bay leaf, ground black pepper

Every housewife should have several jars of zucchini caviar in her pantry. After all, it will come in handy at every holiday. And when you don’t know what to cook, squash caviar and potatoes will give you a way out.

Ingredients:
– 3 kg. zucchini,
– 0.5 kg. onions,
– 250 ml. tomato paste,
– 250 g mayonnaise (without spices),
– 150 ml. sunflower oil (odorless),
– 2 tbsp. l. coarse table salt,
– 0.5 tbsp. Sahara,
- 2 pcs. dried bay leaf,
– 0.5 tsp ground pepper fruit.

30.08.2017

Zucchini caviar just like in the store

Ingredients: zucchini, carrots, onions, tomatoes, salt, refined vegetable oil, citric acid, sugar, herbs, tomato paste

If you've ever tried store-bought caviar, you probably wanted to learn how to cook it. I present to you this recipe. The recipe for squash caviar is very simple. I no longer buy squash caviar, because mine has become even much tastier.

Ingredients:

- 1 kilogram of zucchini,
- 300 grams of carrots.,
- 300 grams of onion,
- 300 grams of tomato,
- 2 teaspoons finely ground kitchen salt,
- 100 ml. vegetable oil (deodorized),
- half a teaspoon of crystalline citric acid,
- 1 teaspoon granulated sugar (beet sugar),
- 1 teaspoon of tomato paste,
- 50 grams of greens.

28.08.2017

Squash caviar for the winter

Ingredients: zucchini, onions, vegetable oil, red hot pepper, salt, tomato sauce

Everyone enjoys zucchini caviar - healthy, tasty, aromatic and also easy to prepare. We decided to show you how to prepare it at home and roll up a couple of jars for the winter.

For the dish you will need:
- zucchini - 2 kg;
- onions - 2-3 large heads;
- vegetable oil - 3 tbsp. spoons;
- hot red pepper - 3 g;
- salt - 1 teaspoon;
- tomato sauce - glass.

24.08.2017

Zucchini caviar with mayonnaise, just like in the store

Ingredients: zucchini, onions, carrots, tomato sauce, tomato paste, mayonnaise, sugar, salt, vinegar, peppercorns, spices

Sandwiches were everyone's most delicious and favorite food in childhood. And without a doubt, one of the leading places was occupied by a sandwich made of black bread (although some preferred white wheat bread) with squash caviar.

Ingredients:
– 3 kg. zucchini,
– 0.5 kg. onions,
– 1.5 kg. carrots,
– 250 g of tomato sauce (you can use paste),
– 200 g mayonnaise (without additives),
– ¼ tbsp. granulated sugar (white beetroot),
– 1 tbsp. l. coarse table salt,
– 3 tbsp. l. table vinegar (6%) or 2 tbsp. l. table vinegar (9%),
– 5-7 pcs. peppercorns,
- spices - to taste

22.08.2017

Zucchini caviar with mayonnaise and tomato paste

Ingredients: zucchini, onion, sugar, vegetable oil, mayonnaise, tomato paste, citric acid, salt

If you like canned vegetables, I suggest you prepare squash caviar. Of course, such a preparation should be served on a holiday table, but for every day it is an appetizer - something that everyone needs. Not expensive, tasty and healthy.
- 6 kg of zucchini;
- 3-4 tbsp. salt;
- 1 kg of onion;
- 1 tbsp. vegetable oil;
- 250 grams of sugar;
- 500 ml mayonnaise;
- 1.5 tsp. citric acid;
- 0.5 liters of tomato paste.

22.08.2017

Recipe for squash caviar in a pressure cooker

Ingredients: zucchini, carrots, onions, garlic, tomato paste, salt, pepper, vegetable oil

It’s very easy to prepare squash caviar for the winter in a pressure cooker - with this technique the process will be easy and fast, and the caviar, thanks to our best recipe, will be very tasty.
Ingredients:
- zucchini - 2 medium young ones;
- carrots - 2 large pieces;
- onions - 2 heads;
- garlic - 3 cloves;
- tomato paste - 90 g;
- salt to taste;
- pepper to taste;
- vegetable oil.

04.01.2017

Squash caviar, recipe like in the store

Ingredients: Zucchini, onion, tomato paste, oil, salt, sugar, vinegar

I advise you to prepare this delicious squash caviar according to GOST. The recipe is very simple, but there are still a few nuances. Our parents and grandparents remember this kind of caviar from childhood, and this kind of caviar was sold in stores back then. Now we have to cook ourselves.

Ingredients:

- zucchini - 1.5 kg;
- onion - 500 grams;
- tomato paste - 200 grams;
- sunflower oil - 150 grams;
- salt - 30 grams;
- sugar - 20 grams;
- vinegar - 50 grams.

24.09.2015

Zucchini caviar for the winter, just like in the store without frying

Ingredients: zucchini, tomato paste, carrots, sunflower oil, onion, salt, ground pepper, sugar

This snack melts in your mouth. Its taste is familiar to all of us since childhood. And now it’s in your power to recreate this part of your bright childhood and share it with your family using our recipe. You can spread caviar on bread or simply serve it ready-made on the table - it is delicious in any form.

Ingredients:
- zucchini - 1.2 kg,
- tomato paste - 1-2 tbsp,
- carrots - 200 g,
- sunflower oil - 3 tbsp,
- onion - 200 g,
- a couple of pinches of salt,
- ground pepper - to taste,
- sugar.

14.09.2014

Spicy squash caviar in a thermomix

Ingredients: zucchini, zucchini, carrots, tomatoes, onions, bell peppers, herbs, balsamic vinegar, salt, sugar, garlic, vegetable oil, ground coriander, suneli hops, ground red pepper, apples, cinnamon

Today we present two recipes for preparing squash caviar in a thermomix for the winter. Choose the one you like best and feel free to start bringing it to life - the caviar will surely turn out tasty and piquant.

Recipe No. 1
- 1 kg. zucchini;
- 1-2 carrots;
- 4 tomatoes;
- 2 onions;
- 4-5 bell peppers;
- a bunch of greenery;
- 2 tbsp. balsamic vinegar;
- 1.5 tbsp. salt;
- 1 tsp. Sahara;
- 1 head of garlic;
- 1/2 tbsp. vegetable oil;
- ground coriander;
- a pinch of hops-suneli;
- 1 tbsp. ground red pepper.

Recipe No. 2

- 1 kg. zucchini;
- 3 apples;
- 1 carrot;
- 2 bell peppers;
- 3 tomatoes;
- 5 cloves of garlic;
- 1 tbsp. salt;
- sugar;
- 0.5 cups vegetable oil;
- 1 tsp. ground red pepper;
- 0.5 tsp. cinnamon.