Squash caviar has been loved by Russians since Soviet times, when the country was in short supply, and this product was available to almost everyone. Moreover, this vegetable caviar was included in the diet of schoolchildren and students. Of course, a lot of time has passed since then, and everything has changed utterly. We have forgotten about the deficit and today we can afford much more than the former, but we will never forget the taste of squash caviar, “like in childhood”.
The product that is present on the shelves today is far from what was offered in those days, so you can try to cook it yourself. Home-made squash caviar is certainly much healthier than industrial production. But it is not always possible to get exactly the one prepared in the Union according to a recipe in which GOST was carefully observed. Today we’ll try to uncover the secrets of the mysterious recipe and cook real squash caviar.
So, take the following products: 2 kg of fresh zucchini, a couple of heads of onions, vegetable oil (preferably unrefined sunflower oil) - 100 ml, ground red pepper - 1 hour. spoon, fresh tomatoes - 4 pieces (can be replaced with tomato paste in the amount of 2 tbsp. tablespoons). Necessarily need spices: black pepper, garlic and others to taste and desire, as well as herbs, salt, butter (30 grams) and one teaspoon of sugar.
Such home-made squash caviar, prepared for the winter, will look great on every table and remind you of pleasant moments of youth and childhood. But let's start preparing it.
Zucchini thoroughly wash, peel and grate with large holes. Transfer everything to a deep pan or pan such as a cauldron. On medium heat, bring the squash to a boil without adding water (squash juice is enough). Then reduce heat and continue cooking until all liquid has evaporated.
While the future home squash caviar is steamed in a pan, we will deal with other components. Chop the onion finely and spasser separately in vegetable oil. Remove the skin from the tomatoes by pre-dousing them with boiling water, then grate them and add the mashed potatoes to the onion along with sugar, black and red pepper.
Next, home squash caviar for the winter is prepared as follows. To the zucchini, from which all the juice has evaporated, add the resulting frying. Mix and bring to high temperatures (oil will start to rise). Then add the remaining products and simmer for no more than 10 minutes.
Home squash caviar is ready for the winter, but to seal it, you need to prepare cans for preservation, which must be sterilized for at least half an hour, because zucchini is very “capricious” in storage under the lid and often become worthless. As soon as the cans are ready, hot caviar is laid out on them and corked. This is how easy and simple it is to cook excellent homemade preparations. Zucchini caviar, opened in the cold season, reminds not only of past times, but also an amazing summer! Now you know how to make homemade squash caviar. You will have enough vitamins for the winter if these tasty canned goods are in stock.