The appearance of zucchini has its roots in the distant past. Scientists have proven that for the first time this vegetable was grown in ancient times. The birthplace of zucchini is considered America. Initially, ripened vegetables were not eaten, but only seeds were dried and eaten. Subsequently, when the zucchini was brought to the territory of modern Europe, people realized that the fruit of the plant is edible and began to prepare many different dishes from it. This happened around the 16th century.

In Russia, the vegetable marrow appeared only at the beginning of the 20th century, at a time when Tsar Nicholas II ruled. Presumably it was brought by traders from Turkey or Greece. Soviet industry in 1930 of the last century began to prepare squash caviar - a completely new product that gained popularity. But in view of the difficult situations in the world, its release was suspended and resumed only after several decades. It was the most delicious squash caviar.

Currently, this vegetable is eaten on all inhabited continents. It is unlikely that there is such a country where they do not prepare dishes from it.

There is an interesting legend about the appearance of this vegetable. In ancient India, on the ocean coast, the local population earned their living by fishing. However, not always the elements allowed to go to sea, and many fishermen simply did not return from fishing. Women were worried about their husbands and asked God to send a fruit, the pulp of which would be like a fish, tender white, and it tasted like crab meat. They prayed that this miracle would grow on the earth, and God would hear them. Zucchini began to grow on land, and fishermen did not have to go to sea so often.

The benefits of squash caviar: myths and facts

The most useful quality of squash caviar is its low calorie content. The total energy value of the product, even with the addition of oil, usually does not exceed 70 kcal per hundred grams. Cooking squash caviar involves the use of a large number of vegetables. That is why the dish is able to improve digestion. This is due to fiber, which is part of the product. The product perfectly cleanses the intestines.

It is believed that squash caviar for industrial cooking is no less useful, but this is a moot point. If the product was manufactured without the use of chemical additives - welcome to any table. But modern manufacturers, dreaming of making money, are often cunning and add thickeners, flavor enhancers, and preservatives. It is these substances that can cause great harm to the body.

Therefore, homemade zucchini caviar made from fresh vegetables is a great and healthy dish that even doctors recommend eating.

So, we highlight the main useful qualities of squash caviar:

• low calorie content;
• ability to lower cholesterol;
• good for digestion;
• has a slight diuretic effect;
• vitamins included in the composition help in strengthening the heart muscle;
• increases hemoglobin;
• useful for diabetes.

How to make squash caviar in an ordinary kitchen? What are the recipes for this unique dish. Let's get it right.

Simple and delicious recipes for squash caviar

There are several dozen recipes for preparing this delicious, very healthy dish at home. It is prepared millet to the table or harvested delicious squash caviar for the winter. Here are the most common recipes for this dish.

Recipe squash caviar in accordance with GOST

GOST recipes from the Soviet era are considered reference. Many yearn for those dishes, especially those who lived and grew up in the USSR. These recipes were developed by experienced chefs, food process engineers and have been developed for years. That is why many housewives are very fond of dishes prepared on them.

To cook squash caviar in accordance with GOST for one can of 0.5 liter, we need:

• zucchini 1000 gr.;
• tomato paste about 80 gr.;
• raw carrots 60 gr.;
• onion 40 gr.;
• parsley or celery root is a small slice;
• vegetable oil 1/4 cup;
• salt 10 grams;
• sugar sand 1 tsp;
• black pepper and peas a little bit.

Preparation of squash caviar according to GOST:

Squash caviar with tomato paste is very similar to the store. Zucchini is best to choose medium-sized. They are softer in taste, as well as consistency, so the future caviar will be more like a cream. Vegetables are well washed, peeled, cut into small pieces about 1 cm thick.

Half the prepared oil is poured into a heated pan, and the zucchini is fried until golden brown. The flame should not be too strong so that the vegetables do not dry out, but also it can not be made small, because the squash will secrete juice and stew.

Next, the fried vegetables are transferred to another dish, the remainder of the oil is added to the pan and the remaining chopped vegetables are fried until soft. And they transfer them to the zucchini, simultaneously pouring the remaining oil there.

Using a blender, vegetables are crushed in mashed potatoes so that it turns out to be completely homogeneous. The resulting semi-finished caviar is sent to a small saucepan, the tomato paste is mixed in it and stewed for about 5 minutes. Then add spices to the dish, stir well once again, remove from the stove.

According to this unique recipe, squash caviar is obtained as in a store. A soft, tender, delicious dish will appeal to adults and children. It can be spread on a loaf, bread and served as a separate snack.

According to the same recipe, you can cook squash caviar for the winter, but we can offer another unique recipe for this dish.

The classic recipe for squash caviar

To prepare a classic squash caviar you will need:

• 3 kg of squash;
• 1000 grams of onions;
• 1000 grams of carrots;
• 2 tablespoons of tomato paste;
• 1 tsp citric acid;
• vegetable oil;
• garlic at will.

Zucchini caviar with garlic is more piquant.

How to cook:

From large zucchini, core is removed, younger ones can be used as a whole. Peel and peel vegetables. Grind carrots, onions. Zucchini is fried until browned, and onions and carrots are tender and everything is put in a separate bowl. Vegetables are chopped with a blender, add tomato paste, set on fire. You can use a meat grinder. Squash caviar through a meat grinder is no less tasty, but true, not so tender.

The mixture is brought to a boil, a lemon, sugar, salt are added and brought to a boil. All boil for about 15 minutes, after which they are laid out in a cup or laid out in jars to twist.

Winter squash caviar recipe

This magnificent home-made dish prepared for the winter will not leave anyone indifferent. To prepare it, you need only a few products. You need to take zucchini, carrots, onions (green can ruin the color) and tomatoes in a ratio of 5: 1: 1: 2.5. You will also need vegetable oil about 0.7 liters, salt, pepper a little. The result is squash caviar for the winter as a store.

Zucchini are well washed, peeled. If the vegetables are very ripe, then you will have to remove the seeds, because they are very hard. The rest is cut into small cubes.

To make zucchini caviar, then chopped onions, carrots. To speed up the grinding process, you can use a food processor, if it is, of course, there is. So you can save a lot of time. But if it is simply not there, then the onions are chopped finely, and the carrots are crushed on a grater (it is possible on a large one). You can use other kitchen appliances. Zucchini caviar for the winter through a meat grinder turns out just gorgeous. Tomatoes are poured over with hot water, they remove a thin skin, then they are also chopped quite finely.

By the way, such a dish with tomatoes is much tastier.  Many recipes use tomato paste, but since it is most often a store product, there is very little benefit from it. But the squash caviar with tomatoes from the garden is simply amazing.

This is a fairly simple recipe for squash caviar. Vegetable oil is poured into the prepared pan, a layer of about 2 cm. It is well heated and the vegetables are lowered. It is better to do this separately. First, keep the onions on fire until soft, then carrots. Next is the turn of tomatoes. Tomatoes, along with juice, spread in oil, stew until the moment when it does not remain at all. Zucchini is fried in parts and can be slightly browned.

All vegetables are transferred to one container and crushed with a blender. The resulting mixture is transferred to a deep saucepan, give it a good boil. After that, the fire is reduced and boiled to the desired consistency, adding salt and pepper.

Ready caviar is laid out in hot, well-sterilized jars, and set them in a large pot with water, putting a piece of cloth on the bottom. Sterilize 0.7 liter snack jars for at least 20 minutes. After that, they spawn eggs, wrap them in newspapers and cover them with a warm blanket. It turns out squash caviar for the winter, just lick your fingers.

Recipe for squash caviar in a slow cooker

A modern crock-pot is the best assistant in the kitchen. Zucchini caviar in a slow cooker is simply amazing.

Such products will be required:

• zucchini about 1.5 kg (without peel);
• onions ¼ kg;
• half a jar of mayonnaise;
• 100 grams of tomato paste;
• vegetable oil half a glass;
• sugar, salt, pepper to taste.

How to cook:

Preparing zucchini caviar with mayonnaise for the winter is very simple. Chopped onions are spread in a multi-bowl, add oil, pasta, spices and mix. The “extinguishing” program is installed on the multicooker; during cooking, the whole mass is periodically stirred. As soon as the signal sounds, the mixture is transferred to another dish.

Zucchini is cleaned, minced in a meat grinder or blender. They are also laid out in a multicooker bowl, mayonnaise is added and stewed on the same program for about 2 hours. About 40 minutes before the end, the onion-tomato mixture is added to the vegetables, mixed and cooked until the signal. After that, the finished squash caviar with mayonnaise and tomato paste is laid out in jars, spun for the winter. Pre-jars can be sterilized, as in the previous recipe.

Tips for making squash caviar such that you lick your fingers

1. When cooking this delicious but simple dish, special attention should be paid to the pan. Thin, enameled in this case will not work. It is better to use a thick cast-iron cauldron or a deep frying pan with non-stick coating. So the vegetable mass during cooking will not stick to the bottom and walls of the dishes.
2. The consistency of squash caviar with carrots directly depends on the quality of grinding. The easiest way to do this is with a blender, but if it's simply not there, you can use a meat grinder. If you want to get caviar tender, then you should scroll through the vegetables two times, first through a large mesh, then through a smaller one.
3. Zucchini should be chosen younger. The length of the fetus should not exceed 15-20 centimeters. If the peel of the vegetable is soft, then peeling it is optional.
4. To zucchini boiled faster, you should pre-salt them, leave for a quarter of an hour in the refrigerator. After this, the juice that has appeared should be poured, and squeeze the vegetables lightly with your hands.
5. If you want to cook a low-calorie, dietary product, you can try to make squash caviar without roasting. To do this, chopped vegetables are placed in a pan and brought to softness in their own juice without the use of oil. After that, the whole set of ingredients is mashed, again using a blender.

Use our recipes to please your family with amazingly delicious, home-made squash caviar. Such a snack will appeal even to fastidious gourmets. If you do not use oil when cooking, then caviar can be offered even to one-year-old children.

Those who have captured the times of "stagnation" remember the name - "scourge paste." How to cook squash caviar tasty and easy at home? How many different caviar recipes I have not tried, but there isn’t that taste of the famous Soviet caviar. Already in the middle of summer, vegetables begin to grow on our plots, and it's time to prepare recipes for winter harvesting, well, where in winter without squash caviar?

Our grandmothers remember when squash caviar first appeared on the shelves of Soviet stores. After all, it was our development. Everyone liked the product. Healthy and tasty, it was a good addition to lunch or dinner.

Then, after a ridiculous accident, when there were several poisonings of an unclear nature, the eggs were removed from production and safely forgotten for a couple of decades. But the recipe was not lost. She again found her place in our lives. Now many housewives are copying recipes from each other, in the hope of finding the same one, "like in a store," a real Gostovsky one.

• 1 What is useful squash caviar
  • 1.1 Preparation of ingredients
  • 1.2 What to cook?
• 2 How to cook squash caviar
  • 2.1 Recipes squash caviar at home
    • 2.1.1 Recipe No. 1:
    • 2.1.2 Recipe No. 2:
    • 2.1.3 Recipe No. 3:
  • 2.2 Some tips for cooking caviar from zucchini for the winter

What is useful squash caviar

Almost immediately, caviar was recognized as a dietary product, dietary fiber and a lot of useful trace elements, and most importantly low calorie content, was what attracted the most in it, of course, after an amazing, rich taste.

Zucchini caviar is useful for normalizing digestion due to plant fibers.

It regulates the water-salt balance, is a mild diuretic.

It is able to remove harmful cholesterol, with its regular use.

Useful for chronic diseases of the heart and blood vessels.

It is able to increase hemoglobin in the blood.

It is recommended to eat for patients with diabetes.

Ingredient preparation

The recipe for squash caviar for the winter has its own signature for every housewife. In general, the preparation of squash caviar at home is not very difficult. But to make it tender, to melt in your mouth, you need to choose the right zucchini. Well, if they grow in your garden, then you can choose the youngest and most tender. But in the market you can also try to find the same ones. The main thing is to choose at the beginning of the season.

If you are late and you have to make caviar from zucchini grown, then remove the peel from them and be sure to clear the seeds, otherwise they will be felt even if you chop everything well.

In addition to zucchini, various products are added to the caviar, as you like more. Tomatoes or tomato paste make it juicy, with a tart, sour taste. Carrots add sweetness. And of course seasonings, fragrant, spicy, spicy.

What to cook?

It has long been known that the taste of our food depends on the quality of the dishes in which it is cooked, even rather not on the quality, but on the material. What a delicious squash caviar is obtained in a cast-iron stewpan. But if there is no such cast iron, you can take a stainless steel pan, it is better if it has a double bottom.

I also do not recommend aluminum utensils for these purposes, vegetables contain acids that cause oxidation, and aluminum often gets into food, the taste is not good.

How to cook zucchini caviar

Homemade squash caviar can be prepared in many ways. But there are several main stages that provide that unique taste and texture of the product:

• First, all products are prepared. This means everything is washed and the skins are removed from zucchini, tomatoes, onions. If zucchini already has at least small seeds, then they are also removed.
• All components are cut into cubes or rubbed on a grater as you like.
• A very important stage is roasting, then the caviar acquires its own unique taste.
• After roasting, there is a quenching, no, rather evaporation of liquid from vegetables. The necessary spices are added at this time.
• When vegetables have already given up unnecessary moisture, they can be chopped, then methods through a meat grinder or a blender will do.

Some bypass the frying mode, or rather just boil the vegetables. You can do the same, but the taste of caviar will be completely different.

Squash caviar recipes at home

Recipe number 1:

For him it will be necessary:

• Zucchini 3 kg;
• Carrots 1 kg;
• Onion 1 kg;
• Tomatoes 1 kg;
• Vinegar 9% 3 tsp .;
• Dill and parsley 20 gr;
• Garlic 2 heads;
• Salt and pepper to taste;
• Vegetable oil.

How to cook squash caviar for the winter:

In this recipe, grinding is first done, many like it so much, the consistency is more tender. Zucchini, carrots, tomatoes, pass through a meat grinder, everything is grinded separately. Chop the onion finely. Fry everything individually in vegetable oil. Combine everything, add salt and pepper, simmer until tender. At the end, add finely chopped greens, chopped garlic and vinegar. Arrange hot on sterilized jars and roll up. Do not wrap banks.

Recipe number 2:

We will need the following products:

• Zucchini 1 kg;
• Carrots 2 pcs;
• Onion 2 pcs;
• Sweet pepper 2 pcs;
• Celery 1 root;
• Vegetable oil 100 g;
• Parsley dill;
• Salt.

How to cook caviar from zucchini:

Peel the zucchini, cut into small cubes and lightly fry. Cut onion and sweet pepper into cubes. Grate celery and carrots on a coarse grater, chop the greens finely.

Fry all vegetables in vegetable oil, put them in a pan, salt, mix, cover and put in the oven for 15-20 minutes. Spread the finished caviar in sterile jars, (I take half a liter), cover with lids and sterilize for 25-30 minutes. Roll up the cans. Store in a cool place.

Recipe number 3:

What we will need:

• Zucchini 2 kg;
• Garlic 3 cloves;
• Onion 500 g;
• Vegetable oil 100 gr;
• Salt and sugar, 1 tsp each .;
• Vinegar 9% 2 tbsp. l .;
• Parsley 1 bunch;
• Black red pepper and allspice ground to taste.

How to cook squash caviar:

This recipe also comes with sterilization, but such caviar is stored for a very long time. Peel the zucchini and cut into slices, fry until golden brown, cool. Finely chop the onion and fry with red pepper. Pass the garlic through a press and crush with salt. Finely chop the clean and dried parsley and fry in oil too.

Now we pass all the vegetables through a meat grinder, add salt, add sugar, black and allspice, vinegar. Mix everything thoroughly and lay it out in previously sterilized jars. We cover the jars with lids and put in a pan with hot water. We sterilize half-liter - 1 hour, liter - 1.5 hours. Then roll up the lids and let cool.

We all at the beginning of the harvesting season ask ourselves the question, how to cook squash caviar tasty? There are several little secrets that not everyone knows, I will share with you with pleasure.

• You can reduce the cooking time of caviar by removing excess fluid from the courgettes in advance. To do this, cut the zucchini into 1 cm slices and salt them on both sides, let lie for half an hour. Salt will draw moisture, you just have to squeeze them out and proceed to further processing.
• If you have a chronic disease and fried is forbidden, boil caviar products, the taste will be a little different, but it’s all the same tasty and also a diet dish.
• Do you like tender squash caviar? Then grind the squash in a raw blender. See how the taste changes.

Gave you some recipes, the most beloved. In general, there are a lot of options for preparing caviar from zucchini, you can experiment. Grow these wonderful vegetables, I already wrote how to do it and cook with pleasure.
  I suggest watching a video recipe for squash caviar with carrots.

Squash caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. You can find your perfect recipe only through numerous tests. But today I will facilitate your task. In this article I collected the 5 best recipes for squash caviar (for my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid to it. These additives are for long-term storage.

Many people like caviar, as in a store. But at home, you can cook caviar no worse than the store version. And I will write how to do it. In this case, I will write small secrets that will help achieve the desired result. So read and choose a recipe. Do not forget to write in the comments what you did. That's important for me.

For preservation, it is necessary to sterilize the jars, lids, ladle, which poured squash caviar. If there are many cans, it is easiest to sterilize them in an electric oven. Put the cans in a cold oven, turn on the heating 140 degrees. When the oven warms up, keep the cans in it for 10 minutes. You can also sterilize the jars over the steam (above the kettle, put the wire rack on the pan with water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

First of all, I will write this recipe, since I consider it a favorite. The other recipes are also very tasty, but this family likes me more than the rest. In this recipe, I will write the secrets of making the perfect squash caviar. Knowing these secrets, you will prepare caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps better. Everyone who tries it will ask for an addition ...

First of all, you need to choose the "right" zucchini. It is on the quality of zucchini that half the taste of future caviar will depend. Zucchini should be fresh, that is, plucked recently, a day ago. To determine freshness, look at the stalk. It should be green and juicy. If the stalk begins to dry out, becomes brown, then such a vegetable marrow has already been plucked long ago.

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onions - 300 gr.
• tomatoes - 300 gr.
• tomato paste - 1 tsp
• vegetable oil - 100 ml
• citric acid - 0.5 tsp
• salt - 1 tsp
• sugar - 1 tsp
• ground black pepper - 0.5 tsp
• greens of dill and parsley - 50 gr. (optional)

The method of preparation of caviar, as in the store:

1. If you took young zucchini, then you do not need to clean them. If the zucchini caught overripe, be sure to cut the skin and remove the seeds. In this case, the weight of the squash will need to be measured after cleaning. Prepared zucchini cut into a cube 2 × 2 cm.

The slicing should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not boil for a long time, but at the same time it turns out thick, the sliced \u200b\u200bzucchini must be salt and mix. For 1 kg of zucchini, take 1 tablespoon of salt without a slide. Leave the salted zucchini for 20 minutes. During this time, the salt will draw juice from the vegetables, which will not need to be used when cooking.

3. Carrots will give caviar a sweetish taste and orange color. It needs to be cleaned and cut into cubes. Do not rub carrots on a grater! First cut into circles, 5 mm thick, then cut these circles into cubes.

4. Cut the onion into half rings, 5 mm wide.

5. For fresh tomatoes, you must first peel the skin so that there are no pieces of it in the finished product. To peel off easily, make a cross-shaped incision on top of the tomato on top. Then pour boiling water for 30 seconds, drain the water and cool with cold water. After such a contrasting procedure, you can easily peel off the skin with your hands.

Dice the tomatoes, approximately 1 × 1 cm.

6.When the zucchini is standing, drain the allocated juice from them and wring it out with your hands, like a sponge.

7. Fry vegetables separately, because they have a different structure and different cooking times. If there are three pans on the farm, then now they are just useful. If not, then fry vegetables in turn. No need to make the caviar too oily, so pour 1-2 tbsp into the pan. oils. Wait for the oil to warm up well. It is not necessary to fry until fully cooked, because the vegetables will still be stewed together.

Fry zucchini for 7-10 minutes, carrots - 10-15 minutes, onions and tomatoes - 2 minutes each.

8. In one pan, start frying the onions. When the onion becomes clear, add chopped tomatoes to it. Fry these vegetables together for a couple more minutes. Fry the zucchini in another pan, stirring them occasionally, on the third - carrots.

9. Take a pan with a thick bottom and pour vegetable oil into it (about 3 tablespoons). Spread the oil on the bottom of the pan so that the vegetables do not burn. Put in the pan all the fried vegetables.

10.Use a submersible blender to turn all vegetables into a homogeneous mass. You can also use a meat grinder, but in this case there will not be such a uniform texture as obtained when using a blender.

11. For a brighter and more saturated color, add 1 teaspoon of tomato paste to the caviar and again beat everything with a blender.

12. Put caviar on the fire and let it boil. Reduce the heat to a minimum. Now the boiling stage has begun, when the caviar needs to be brought to the desired consistency. During extinguishing, all excess liquid will evaporate. Stew caviar with the lid open. If you close the lid, the condensate will drain back into the pan and the boiling process will be delayed. Do not forget to stir the eggs from time to time so that it does not burn.

13. After 40 minutes, you need to bring the caviar to taste. Try it and salt (about 1 tsp salt per 1 kg of zucchini). Also add black ground pepper. To prevent caviar from exploding and stored well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For piquancy, you can add a couple of sprigs of green (finely chopped), if you like. But this is not at all necessary. Boil caviar, boil for another 5 minutes and you can lay it in sterilized jars. Do not turn off the heat, put boiling caviar in cans!

You need to salt the caviar at the end of cooking. If you salt it immediately, then after boiling it can become salted, as the volume decreases.

Ready caviar will be thick. From a spoon, it falls in large drops, but does not drain. Do not forget to sterilize the lid and pour boiling water over the ladle with which you will sprinkle caviar.

14. It remains to turn over the finished preservation and wrap it in a blanket. Leave the eggs to cool completely. This is a recipe for a truly delicious caviar, thick and vibrant. You can still safely call it "lick your fingers," I recommend.

Squash caviar for the winter according to GOST

In the recipe according to GOST, the minimum amount of ingredients. This is zucchini caviar, which means that there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use kitchen scales to accurately determine the weight of vegetables in a peeled form). Tomatoes are not used, and tomato paste is put, which according to GOST should be 30%.

If you put fresh tomatoes, then the caviar will turn out to be more liquid, it will need to be boiled longer until the desired consistency.

As a preservative, vinegar essence or ordinary table 9% vinegar is used. Using vinegar you will be sure that the banks will not explode.

Ingredients  (vegetables are weighed in a peeled form):

• zucchini - 3 kg
• carrots - 1 kg
• onions - 800 gr.
• refined vegetable oil - 300 ml
• tomato paste - 3 tablespoons with a slide
• garlic - 6 cloves (optional)
• parsley or celery root - 1 tbsp. (grated)
• salt - 1 tablespoon without slide
• sugar - 1.5 tbsp (38 gr.)
• vinegar essence 70% - 1 tbsp. (at least 1 tsp)
• ground black pepper - to taste
• allspice - to taste

Cooking method:

1. Zucchini is better to take for caviar young. If you managed to find only the old ones, then cut off their peel, cut them in half lengthwise and remove the seeds with a spoon. Young can be used as a whole without deleting anything.

2. Cut the squash into a cube. Peel the carrots and onions. Cut onions coarsely, small can be cut into 8 parts, grate carrots on a coarse grater or cut into circles. Finely chop the parsley root or grate it.

3. Pour half the odorless vegetable oil into the pan and heat it well. Put all the zucchini in the pan to fry them. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables to decrease in size, let the juice, which partially evaporate. Zucchini will be translucent and soft in the end.

4. Put the zucchini in a pan with a thick bottom along with the butter in which they were fried.

5.Pour the second half of the vegetable oil into the empty pan and heat it well. Put the chopped carrots and fry it over medium heat for 5 minutes with the lid open. Next, add the chopped parsley root to the carrots, mix and continue to fry for another 5 minutes.

6. Add the onions to the roasting vegetables, mix, cover and cook for another 20 minutes. Stir the vegetables periodically so that they do not burn.

7. Pour the fried onions and carrots to the zucchini in a pan with oil. Thoroughly mix all the ingredients.

8. Put caviar on a small fire to stew in a saucepan under a closed lid for 30 minutes. Be sure to stir occasionally, otherwise it will burn. The pan must be taken with a thick bottom.

9.When the vegetables are stewed together, turn them into a homogeneous puree mass with a hand blender. You can also use a food processor (it will need to shift caviar) or a meat grinder.

10. Put salt, sugar, black pepper and allspice in the caviar to taste, tomato paste, stir.

11.On low heat, stirring occasionally, cook caviar for another 30 minutes. The lid must be ajar so that water evaporates faster. If you cook with the lid open, the caviar will shoot, which will lead to contamination of the kitchen. Cook the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to guarantee the safety of caviar in banks. Stir and cook the eggs under the lid for another 10 minutes, no more. Be sure to try on salt and sugar, if necessary, balance the taste. If it is very sour - you can add sugar. Remember to sterilize jars and lids.

13. Put the hot caviar in the jars and roll up with hot sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real squash caviar is ready, delicious, as in childhood.

Zucchini caviar with mayonnaise and tomato paste

Caviar with mayonnaise is very tasty, though fatty. If this does not scare you, then be sure to cook zucchini caviar according to this recipe.

Ingredients (vegetables should be weighed peeled):

• zucchini - 3 kg
• onions - 0.5 kg
• tomato paste - 300 gr.
• mayonnaise - 250 gr.
• flavourless vegetable oil - 100 ml
• sugar - 100 gr.
• salt - 2 tbsp.
• ground red pepper - 0.5 tsp

Squash caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into slices that fit in a meat grinder. If the zucchini is old, with a thick peel and overripe seeds, then they need to be cleaned and get the seeds. Such zucchini should be weighed after cleaning.

2. Peel, wash and chop the onion into arbitrary pieces that can be passed through a meat grinder.

3. Now twist the zucchini and onions through the meat grinder. Put the vegetables in a pan in which you will stew the caviar.

4. For vegetables, put mayonnaise, tomato paste and vegetable oil. Mix everything thoroughly. Put on medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Squash caviar needs periodic stirring (every 10-15 minutes).

5. After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and simmer for another hour. You can sterilize jars and caps at this time.

6. Lay hot caviar in prepared cans (they must be dry), and roll up the lids. Turn over, place the cover down on the blanket and wrap it “under the fur coat” until it cools completely (for about a day).

7. That's all. Caviar can be cleaned in storage. From this amount of ingredients, 4 liters of squash caviar is obtained. Very tasty!

Spicy zucchini caviar with bell pepper

This recipe is good for those who like spicy foods. Such caviar will be a great addition to meat (like adjika) or it can be served as an independent snack. The recipe has a lot of garlic and hot pepper. You can put these ingredients to your liking, not everyone likes too spicy food.

Ingredients:

• zucchini - 2 kg (preferably young)
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• garlic - 2 heads
• ground red pepper - 1 tbsp. You can chop fresh chili peppers.
• tomato paste - 150 gr.
• refined vegetable oil - 100 ml
• salt - 1 tablespoon
• sugar - 2 tbsp.
• vinegar 9% - 3 tablespoons

How to cook spicy squash caviar:

1. Vegetables need to be washed and chopped. Slicing should not be too small, but not too large. Zucchini cut into medium cubes, carrots - slices, tomatoes - slices, pepper - stripes. Put tomatoes and zucchini in separate bowls.

2. Slightly add zucchini and tomatoes to let the juice flow. Take salt from the general salt norm for all caviar. Vegetables prepared in this way will be easier to boil.

3. In a pan with a thick bottom, pour all the vegetable oil and pour out all the chopped vegetables, except for tomatoes (zucchini, carrots, peppers).

4. Put the vegetables on the stove and bring to a boil over medium heat. Stir the caviar periodically so that it does not burn. After boiling, reduce heat and cook for 30 minutes until vegetables are soft.

5. Add tomatoes to boiled vegetables, mix and continue cooking over medium-high heat to evaporate excess liquid (20 minutes, time will depend on the juiciness of vegetables).

6.Now add garlic to zucchini caviar, which is cut into slices, mix. Pour the tomato paste further and mix again. You can put more pasta (200 gr.), If you like tomato flavor. Bring to a boil and turn off the heat.

7.Now you need to give the vegetable mixture a classic look of caviar. To do this, grind it with a blender. This is most conveniently done with a hand blender directly in the pan. If there is no submersible blender, use a harvester in the bowl of which you will need to transfer all the vegetables.

8. Pour 2 tablespoons of sugar into the chopped caviar, the remaining salt, hot pepper to taste, vinegar, mix. Bring the resulting mass to a boil, stirring, try. Now is the time to bring the taste to the desired, for example, add sugar, if it turned out sour, or salt. In parallel, you need to sterilize the lids. For this, it is enough to boil them for 5 minutes. Banks must also be sterile.

9. Pour boiling caviar into the prepared jars with a ladle and tighten with hot lids. Turn all the cans over and cover with a blanket. Leave the cans to cool completely. And it can be a day, or even two days.

10. Enjoy this spicy caviar from zucchini in autumn and winter!

Thick squash caviar "lick your fingers"

This is an unusual recipe, because it has a lot of carrots. And not just carrots, but pre-boiled. The caviar turns out to be thick, pleasant yellow, similar in taste to the store version.

Ingredients:

• zucchini - 1.5 kg
• carrots - 2.5 kg
• sweet pepper - 0.5 kg
• onions - 1.5 kg
• tomatoes - 1 kg
• sugar - 3 dessert spoons
• salt - 3 dessert spoons
• vegetable oil - 350 ml
• ground black pepper - 1 tsp
• acetic acid 70% - 1 tbsp.

Squash caviar with tomatoes - how to cook:

1. Carrots need to be boiled in advance until half ready. This is convenient to do in the evening, and in the morning start cooking caviar. Wash the vegetables and cut into slices, which will be convenient to pass through a meat grinder.

Twisted caviar splashes and shoots during cooking. Therefore, I recommend to cover the plate with foil. This technique will save from further laundering of the kitchen.

2. First, twist the zucchini through the meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before evaporating the excess liquid. To make your task easier, throw the resulting squash into a colander and let the excess juice drain. You do not need to squeeze out the juice with a spoon to make the zucchini completely dry. Let him drain.

  Let the juice drain from the zucchini, cook the zucchini with paprika until the juice evaporates.

4. Next, pass through the meat grinder tomatoes, onions and carrots, folding everything in a separate bowl. When almost all the liquid has evaporated in the zucchini, add the resulting tomato puree to them, mix and continue boiling.

5.Pour vegetable oil (about 50 ml) into a pan, heat it and put chopped onion. Fry the onions, stirring occasionally, until the onion juice evaporates. Onions should be practically dry. Put the fried onions to zucchini, pepper and tomatoes. Stew all together.

  Add tomatoes to boiled zucchini. Fry the onions until the juice evaporates.

6.Pour oil (about 100 ml) into a frying pan and lay out the carrots. Fry the carrots until there is no liquid in the pan.

7. Pour the carrots into the pan to the rest of the vegetables, mix. Add sugar and salt to 3 dessert spoons without a hill, black pepper. Pour in 200 ml of refined oil and mix well. When the squash caviar begins to boil, reduce the heat and simmer for 1.5 hours to the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8. While the vegetable caviar is cooked, wash and sterilize the jars and lids. 10 minutes before cooking, pour a tablespoon of acetic acid into a saucepan and try on salt. If necessary, add or add sugar / pepper.

  In fact, squash caviar is a Russian invention. In 1930, Soviet chefs served it for the first time, but three years later the vitamin “gruel” that fell in love with gourmets caused an outbreak of botulism in Dnepropetrovsk. And it was withdrawn from use for a long time. Dozens of years later, caviar returned, but in a slightly different design: the process of industrial preparation has become more stringent, with tight controls at all stages.

Cooking nuances

Zucchini itself is better to use young, with a thin peel and not having time to coarse seeds. If there is no choice, more mature ones will do, but it’s better to remove the “shell” from them, and it will take longer to fry or boil.

You need to add to the composition that will give the dish the taste and aroma that homemade people value more. Tomatoes, carrots, eggplant, onions and garlic, herbs, spices.

Since vegetables will have to be stewed in their own juice, without adding water, the dishes should be chosen with a thick bottom (so that the mixture does not burn). It is better if it is cast iron or stainless steel.

Recipe and main stages of cooking

For traditional squash caviar, the recipe of which is most often used for industrial production, you will need:

Zucchini - 3 kg;
   - carrots - 1 kg;
   - onions - 4-5 pieces;
   - tomato paste - 150-200 g;
   - vegetable oil, salt, herbs, spices - to taste

How to cook squash caviar:

Peel the zucchini, and if the seeds are too ripe, they must be removed. Cut into cubes.

Peel and finely chop the onion, and grate the carrots on a coarse grater.

Fry all vegetables over low heat, add tomato paste, mix.

Grind the mass in a meat grinder and put in a saucepan to simmer until the proper consistency is obtained. Approximately the process takes 1.5-2 hours.

Greens (chopped), seasonings, salt add at the end of evaporation.

Now you can roll the mixture into jars for storage or use it fresh. It’s good to grind it first again in a meat grinder or in a blender.

Good to know

The more ingredients are ground, the more tender the caviar is at the exit. If you plan to get a truly dietary dish, do not fry the ingredients. Boil the ingredients or bake in the oven, so they will acquire a special juiciness without losing their taste.

Evaporation is a complex process. The procedure can be facilitated by a simple trick: pour the raw crushed zucchini with salt, leave for half an hour or an hour. They will give plenty of juice to be drained. After which, quenching with evaporation will take much less time.

Zucchini with a thin skin and a length of 15-20 cm should be chosen. Such zucchini are not required to be peeled. In addition, they have tender seeds. Naturally, mature squash is also suitable, but then they need to be cleaned of internal seeds and peel.

For winter harvesting, zucchini ripening in September or August will be the best option.

The process of preparing zucchini

First of all, zucchini should be washed in cold water. When vegetables are thin-skinned, it is only necessary to cut the ponytails and tops from both sides.

Mature zucchini need to be cleaned with a sharp knife, then cut in half and remove the seeds. After that you can grind them.

To remove excess moisture, after grinding raw zucchini should be added and removed for 15 minutes. All excess juice will stand out and you need to squeeze it.

How to improve the taste of squash caviar

As a rule, the taste of squash caviar can be ennobled with the help of certain ingredients. Thus, for example, bitter red pepper, garlic and onions give the dish a subtle spicy and pungent taste.

If you are a lover of a sweeter and milder taste, then add more carrots and sweet pepper. A unique aroma will be able to bring your favorite spices and herbs. Parsley, celery, cilantro, dill, zira, ginger and pepper combine very well with squash caviar.

Little tip

To obtain a more delicate caviar, first raw zucchini should be passed through a meat grinder with a large mesh, and after stewing and frying the zucchini mass can be twisted again, only use a smaller mesh in the meat grinder.

How to cook zucchini caviar: recipe

It will be required:

• 3 kg of squash;
• 1 kg of carrots;
• 1 kg of onion;
• 1 teaspoon of citric acid;
• 2 tbsp. tablespoons of tomato paste;
• 1.5 tbsp. tablespoons of salt;
• 1 tbsp. a spoonful of sugar;
• For stewing vegetable oil.

Cooking method

1. Chop the zucchini in circles and fry thoroughly.

2. Next, grate the carrots and, together with the onion, sliced \u200b\u200bin half rings, fry it.

3. When they are slightly browned, remove from the stove, transfer to another vessel for cooling.

4. Now grind everything in a meat grinder or in a combine, and then put it in a saucepan with a thick bottom.
5. Pour sugar, salt, citric acid, tomato paste and bring to a boil, simmer for 15 minutes. By the way, fresh tomatoes with the addition of herbs and garlic may well replace tomato paste.

Serve caviar to the table or place in jars and cork with lids. It is necessary to turn the cans down onto the lids, wrap them tightly with a blanket and remove until completely cooled. After that, you can store in the cellar or in any other cool place. Such a dish in winter will be the perfect decoration for the festive table.