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Zucchini caviar from fried vegetables. Zucchini caviar for the winter as a store according to GOST

Delicate milk biscuits, like in a school cafeteria, are quick and easy to prepare at home. A real taste of childhood!

  • Milk - 0.5 cups
  • Sugar - 1 cup
  • Egg - 1 pc.
  • Vanilla sugar - 1 sachet
  • Butter - 125 g
  • Ammonium - 1 item (or any baking powder)
  • Flour - 3 cups.

Add sugar to milk, bring to a boil granulated sugar completely dissolved. Check the milk before boiling to make sure it doesn't curdle. It turns out sweet milk syrup. It must be cooled, it is impossible to knead the dough immediately.

Add the melted milk to the cooled milk syrup. butter, vanilla sugar, mix. Crack an egg into a bowl and cut in half. Half will go into the dough, and the other half for drawing on the shortbread.

Add half of the egg to the mixture with milk and butter and gradually stir in the flour with the baking powder.

Ammonium emits a strong smell of ammonia when heated, do not be alarmed, this is normal. In the cooled finished gingerbread, you will not feel any taste or smell.

The dough for milk cakes should be soft, elastic. Don't beat it too hard with flour. By kneading the dough with your hands, you will understand when there is already enough flour - the dough will stop sticking to your hands and will perfectly collect all the crumbs.

I dust the table with flour and roll out the dough with a rolling pin not very thin, about 0.8 cm.

It is desirable to cut out cakes with any mold of large size, you can simply cut it into squares with an ordinary knife or a corrugated roller, use a glass or a cake mold (turning the cake mold over, press it with a corrugated edge, like a glass). The forms of shortcakes can be made in a variety of ways, for the new year you can make Christmas trees, deer, little men, make holes in them (before baking) and hang them as decorations on the Christmas tree.

To get such a pattern on shortcakes, you need to grease them with a mixture of the remaining half of the egg (or take the yolk) with a tablespoon of water or milk. Brush the surface of the dough cut out with a brush and use a fork to make patterns as you like: snowflakes, waves or just stripes. You don’t have to draw, just then crush the milk cakes powdered sugar. It's already up to you.

Bake in a preheated oven at 180°C for about 12 minutes. Milk shortcakes should remain light, with slightly golden edges. If you make milk cakes thin, then they will turn out dry and more like shortbread and not for gingerbread. Also, the baking time affects the softness of milk cakes. If you overdo it a little hot oven, then the gingerbread will turn into dry gingerbread. I was convinced of this by baking two baking sheets, I hesitated, and the last one stayed in the oven for two minutes longer, and the milk cakes were already dry.

Recipe 2: milk cake from childhood according to GOST

We offer you to remember the fun school times, noisy breaks and the buffet by preparing milk cakes from childhood at home. Ready-made pastries are both soft and crispy, with a crumbly structure and a light vanilla flavor.

  • milk - 100 ml;
  • butter - 100 g;
  • egg - 1 pc. in the dough (+ 1 yolk for greasing shortcakes);
  • flour - 450-500 g;
  • sugar - 200 g;
  • vanilla sugar - 8-10 g;
  • baking powder dough - ½ teaspoon.

Pour the milk into a small thick-bottomed saucepan, add all the sugar (both plain and vanilla) at once. Bring the liquid to a boil, then cook for 2-3 minutes over low heat - granulated sugar should completely dissolve. The resulting milk syrup with vanilla flavor is cooled to room temperature.

In parallel, lightly beat the softened butter and one raw egg with a mixer.

Continuing to beat the mass, pour in the cooled milk syrup in a thin stream.

Combine the flour with the baking powder and, after sifting, gradually add to the oil mixture.

Knead until a homogeneous composition is obtained. Since flour varies in quality, you may need a little more or less than what is listed on the ingredients list. We focus on the consistency - the dough should turn out to be very soft and plastic, not sticking to the hands. It should not be tight and too tight!

We roll out a layer with a thickness of about 0.7 cm. Using a cookie cutter or a round bowl, cut out cakes with a diameter of about 10 cm. It turns out about 15 pieces.

We shift the blanks onto parchment. If desired, you can apply a pattern to the milk cakes. To do this, draw parallel strips with a fork twice, and then draw the same lines across.

Lubricate the cakes with yolk mixed with a teaspoon of water.

We put for 10-15 minutes in an oven heated to 200 degrees. Milk biscuits should be lightly browned on top and a little stronger on the sides. Ready baked goods cool down.

It is best to supplement the shortbread with a glass of milk, although they also harmonize well with tea and coffee. It is advisable to store pastries in a tied bag.

  • Milk 110 ml
  • Butter 100 g
  • Sugar 200 g
  • Soda ¼ tsp
  • Flour 400 g
  • Vanilla
  • Egg medium 1 pc.
  • Egg yolk for greasing

Let's start cooking milk shortcakes according to GOST according to the recipe with a photo. First we need to cook milk syrup for cakes.

Pour granulated sugar into milk, add vanilla seeds and put on the stove. I don't have natural vanilla, so I just replaced some of the sugar with vanilla sugar.

While stirring to dissolve the sugar, we begin to heat.

Bring to a boil, lower the heat and simmer for 5 minutes until the syrup thickens slightly.

Remove milk syrup from heat and cool to room temperature.

Butter should be softened.

Pour syrup into it.

Crack 1 egg.

And beat with a whisk or mixer until the most homogeneous state. The mixture will not become completely homogeneous, there will be small particles of oil, that's okay.

Add sifted flour (do not be lazy, extra 3 minutes!) with soda flour. Soda needs exactly ¼ tsp, so that its presence in the finished cakes is not felt.

And quickly knead soft, very tender dough for milk shortcakes, the recipe with photos of which I post on the website of the League of Culinaries. Here I will give one piece of advice: put the dough in the refrigerator for 40 minutes. Firstly, the flour will swell a little, absorb the syrup to the end, and secondly, the chilled dough will be easier to roll out. This was not in the sources, but thanks to this step, your milk cakes will be correct: crumbly, not dry, tender and even.

We roll out the dough into a layer 1 cm thick (the finished cake will be 1.5 times thicker) and cut out the cakes of the desired shape.

I used a metal cupcake cutter to cut out the shaped edge.

We spread the milk cakes on parchment, it is not necessary to lubricate it.

Lubricate the egg yolk diluted with a spoonful of milk.

We bake milk cakes in the oven at a temperature of 200 C for 12 minutes. When baking, I raised the rack to the position from the middle to the top so that the bottom does not fry too much.

For a long time forgotten taste childhood, this cannot be taken away from these milk shortcakes. They are soft and fluffy!

I hope your families also enjoy this one. step by step recipe milk cakes from childhood with a photo!

Recipe 4: real milk cakes from the school canteen

Cooking milk shortcakes from childhood according to a proven recipe.

  • Sugar - 180 g
  • Milk - 80 ml
  • Spread (butter) - 80 g
  • Egg - 1 pc.
  • Baking powder - 5 g (1 tsp flush with the edges)
  • Flour - 350 g
  • Vanillin - to taste

Grind softened butter or spread with granulated sugar.

Beat the egg and divide into two parts: one part will be used to grease the shortcakes before baking them in the oven, the second - to knead the dough.

To the mixture of butter and sugar, add half the egg, milk, vanillin. Whisk everything thoroughly until creamy.

Pour in the flour and baking powder. Knead a smooth dough.

Dust your cutting board or table with flour. Roll out the dough so that the cake is about 8 mm thick.

Cut out round cookies with a glass. Collect the scraps into a ball, roll out again and cut out the shortbreads.

Arrange the biscuits on a floured baking sheet.

Use a knife or spoon to make notches on the surface of the shortbreads.

Brush with beaten egg, sprinkle with sugar.

Bake for about 12 minutes until golden brown.

Put the finished shortbreads on a dish.

To prevent products from becoming stale, they must be stored in a plastic container or bag.

Recipe 5: how to quickly and easily cook milk cakes

The composition of the dough includes butter, which means it is very easy to knead it, as soon as a sufficient amount of flour is added, it stops sticking to your hands.

I really liked the finished shortbreads, soft, crumbly, with a barely perceptible milky taste.

  • flour - 400 grams
  • sugar - not a full glass
  • milk - a little more than half a glass
  • butter - 100 grams
  • egg - 1 pc.
  • baking powder 1 tsp

She poured sugar into a saucepan and poured milk.

Mixed and put on fire. You will need to boil milk syrup. Boil for about five minutes, the syrup foams like this and should thicken a little. I turn off the stove and leave the milk syrup to cool slightly.

I took the butter out of the refrigerator in advance and kneaded it with a fork, but this is not necessary, as it turned out, you can take ice cream butter, the hot syrup will melt it anyway.

She poured the syrup into the oil, beat in the egg, salted a little, mixed with a whisk.

Sprinkled some flour with baking powder. I stir and gradually add flour. In this recipe, it is not necessary to accurately measure it with glasses, I pour it in until I can knead soft dough that won't stick to your hands.

This is how it turns out smooth and beautiful. Important: do not overdo it with flour, it is better to make the dough softer than overdo it with flour and the dough will be tight. The softer the dough, the better the cakes will rise.

To make it more convenient to work with soft dough, I put it in the refrigerator for about 20 minutes, so the gluten of the flour will swell and the dough will freeze, it will be more convenient to roll out.

Then I separated half of the dough, rolled it into a layer a little more than half a centimeter thick.

Cut out flowers with a mold.

She laid out the blanks of milk cakes on a baking sheet and put it in the oven, baked for about 12 minutes at a temperature of 180 degrees. In theory, the shortbread should be pale, but the kids asked me to make it more rosy.

If you wish, you can also smear them with egg yolk on top.

Enjoy your meal!

Recipe 6: simple milk cakes for children (with photo)

  • flour - 800-900g
  • milk - 160g
  • eggs - 2 pcs
  • margarine (butter) - 200g
  • sugar - 400g
  • 4 g of baking soda and 8 g of ammonium carbonate (can be replaced with 4 teaspoons of baking powder for dough)

Add sugar to a saucepan with milk and dissolve the sugar over low heat until it dissolves completely. You do not need to boil milk, warm it up only to a temperature of 70 - 80 C.

Melt the butter or margarine in the hot milk syrup, pour the syrup into a mixing bowl and let cool completely.

Break the eggs into a mug and beat with a fork, pour half of the eggs into a mixture of milk and butter. Add baking soda and baking powder and mix everything.

Now add flour little by little and knead not cool soft dough. We remove the dough for 10-15 minutes in the refrigerator. During this time, preheat the oven to 200 degrees.

We take out our dough from the refrigerator and roll it into a layer 7-8 mm thick.

We cut out our shortcakes.

Carefully transfer to a baking sheet lined with parchment paper. brush with the remaining egg.

We send it to the oven for 10 minutes. Most importantly, do not overdo it otherwise they will be tough. They should brown slightly.

Recipe 7: how to make delicious milk shortcakes according to GOST

Remember how delicious milk cakes were in childhood? If you want to remember this taste and find yourself in childhood for a second, then you definitely need to cook them yourself! I bring to your attention a proven recipe for milk shortcakes according to GOST.

  • Milk - 75 ml
  • Butter - 95 g
  • Sugar - 200 g
  • Chicken egg - 1 pc.
  • Wheat flour - 400 g
  • Baking powder - 10 g
  • Vanillin - to taste

Heat milk with sugar and vanilla until sugar is completely dissolved. The resulting syrup does not need to be brought to a boil.

Add butter to hot syrup, it will instantly dissolve. Pour the resulting mixture into a separate container and cool to room temperature.

Whip one egg, half of which add to the already cooled pre-prepared mixture.

Sift flour with baking powder there and knead a loose dough.

Roll out the dough to the thickness you need (about 1 cm) and cut out shortcakes from it using a mold.

Spread the cakes on top with the remaining beaten egg and put them in the oven, preheated to 200 degrees for 10-12 minutes.

Milk cakes are ready, enjoy your tea!

Recipe 8, step by step: tender milk biscuits from childhood

The recipe is very successful, the shortbreads turned out very tasty and are so similar to those that I ate as a child. It's quite easy to prepare them. Be sure to try! If it seems like a lot of sugar to you, you can easily reduce the amount to your liking.

  • 75 ml milk
  • 170 grams of sugar
  • ½ sachet of vanilla
  • 100 grams softened butter
  • 1 egg
  • 1/3 teaspoon baking soda
  • 450-470 grams of flour
  • 1 yolk
  • 1 tablespoon water

Pour milk into a bowl, add sugar and vanilla. Put on the stove and, stirring, bring to a boil. When it boils well, remove from heat and set aside so that the resulting syrup has cooled to room temperature.

Beat the softened butter a little with a whisk and pour in the sugar-milk syrup in three doses, beating well each time.

Then we break the egg and beat until a creamy mass of a pleasant homogeneous structure is obtained.

Mix flour with soda and sift in portions into the oil mass. Mix the dough first with a spatula, and at the end you can already knead with your hands.

The finished dough will tear a little, but don't be afraid, it should be so.

Now roll out the dough into a layer about 5-6 mm thick. Cut out shapes with a cookie cutter.

Lay them out on a baking sheet. In a cup, beat the yolk a little with a tablespoon of water and grease the shortbread with this mixture. We put the baking sheet in the oven and bake for literally 15 minutes at a temperature of 200 degrees until a light golden color.

Ready-made milk cakes can be sprinkled with powdered sugar, but you can do without it, this is optional. That's all, milk cakes are ready!

With one portion of the dough, I got 16 shortcakes, so if you need more, increase the ingredients proportionally. Enjoy your tea!

Recipe 9: delicious beautiful milk shortcakes, like in childhood

Delicious biscuits with added milk.

Delicate soft-crunchy milk shortcakes come from childhood. I think that such milk cakes are familiar to many, and even now they are often sold where. You can cook such milk cakes at home, and they are prepared, I will tell you, simply elementary. It turns out cost-effective and, of course, very tasty, besides, you always know what you put there, in particular, good butter, and not cheap margarine, as in production.

  • 400-450 g flour
  • 200 g sugar
  • 100 ml milk
  • 100 g butter
  • 1 egg
  • 1 p. vanilla sugar (10 g)
  • 1⁄2 tsp baking powder
  • 1 yolk + 1 tsp water for lubrication

Place sugar, vanilla sugar and milk in a small saucepan with a thick bottom. While stirring, bring to a boil and simmer over low heat for a couple of minutes. Then cool completely, after cooling, a slightly viscous sugar syrup is obtained.

Lightly beat the soft butter and egg with a mixer.

While continuing to beat, gradually pour in the syrup in a thin stream.

Mix flour with baking powder. Gradually add flour, stirring it with a spoon or spatula, do not knead for a long time. You may need more or less flour, depending on its moisture absorption capacity (I used 450g). The dough should be soft, pleasant to the touch, not sticky to the hands, but at the same time, not at all tight and very pliable.

Roll out the resulting dough with a thickness of about 7 mm, cut out circles with a cookie cutter. The diameter of my mold is 10 cm, if you do not have molds, you can cut it with a large cup, a small salad bowl, etc.

Transfer to a baking sheet lined with baking paper. Mix the yolk with water, and grease the shortbread with a brush.
If desired, draw a pattern on the shortbread with a fork. I just ran two parallel strips with a fork, and then two more times across. The day before, I examined in detail the shop shortcake bought by my husband, and I think that the pattern is drawn there exactly like this :-), at least on those shortcakes that are sold in our nearest store. I also sprinkled some of the shortcakes with chopped almonds (nuts need to be pressed a little with your hand to the dough).

Put in a preheated oven at 200 degrees, bake for about 10-15 minutes. I baked for 15 minutes, but be guided by your oven, the shortbread should be lightly browned in the center and a little more on the sides. If you like softer ones, keep them a little less, and vice versa for more crunchy ones. Cool the finished shortbreads completely.

Here are the walnut biscuits.

But simple with a pattern.

Delicious biscuits with added milk.

  • 400-450 g flour
  • 200 g sugar
  • 100 ml milk
  • 100 g butter
  • 1 egg
  • 1 p. vanilla sugar (10 g)
  • 1 ⁄ 2 tsp baking powder
  • 1 yolk + 1 tsp water for lubrication

Delicate soft-crunchy milk shortcakes come from childhood. I think that such milk cakes are familiar to many, and even now they are often sold where. You can cook such milk cakes at home, and they are prepared, I will tell you, simply elementary. It turns out cost-effective and, of course, very tasty, besides, you always know what you put there, in particular, good butter, and not cheap margarine, as in production.
I got 16 shortcakes, 10 cm in diameter.

Cooking:

Place sugar, vanilla sugar and milk in a small saucepan with a thick bottom.
While stirring, bring to a boil and simmer over low heat for a couple of minutes. Then cool completely, after cooling, a slightly viscous sugar syrup is obtained.

Lightly beat the soft butter and egg with a mixer.

While continuing to beat, gradually pour in the syrup in a thin stream.

Mix flour with baking powder.
Gradually add flour, stirring it with a spoon or spatula, do not knead for a long time.
You may need more or less flour, depending on its moisture absorption capacity (I used 450g). The dough should be soft, pleasant to the touch, not sticky to the hands, but at the same time, not at all tight and very pliable.

Roll out the resulting dough with a thickness of about 7 mm, cut out circles with a cookie cutter. The diameter of my mold is 10 cm, if you do not have molds, you can cut it with a large cup, a small salad bowl, etc.

Transfer to a baking sheet lined with baking paper. Mix the yolk with water, and grease the shortbread with a brush.
If desired, draw a pattern on the shortbread with a fork. I just ran two parallel strips with a fork, and then two more times across. The day before, I examined in detail the shop shortcake bought by my husband, and I think that the pattern is drawn there exactly like this :-), at least on those shortcakes that are sold in our nearest store.
I also sprinkled some of the shortcakes with chopped almonds (nuts need to be pressed a little with your hand to the dough).

Put in a preheated oven at 200 degrees, bake for about 10-15 minutes. I baked for 15 minutes, but be guided by your oven, the shortbread should be lightly browned in the center and a little more on the sides. If you like softer ones, keep them a little less, and vice versa for more crunchy ones.
Cool the finished shortbreads completely.
Here are the walnut biscuits.

During the spin season, zucchini is one of the most accessible and inexpensive vegetables in green shops. In dachas and household plots, they ripen in July-August, and the housewives begin to prepare useful vitamin preparations for the future. Delicious zucchini caviar, like a store-bought caviar, is obtained from the most ordinary vegetables. It is only important to know a few secrets of its preparation!

For cooking caviar at home, you need to choose zucchini with a thin, delicate skin up to 20 cm in size. There should be no spots or visible damage on the surface. Such zucchini does not have to be peeled, a thin skin is also beneficial for the body, as is the tender juicy pulp. In medium-sized vegetables, small seeds, they are not felt in the blanks. If larger and more mature zucchini are stored for caviar, they need to be cleaned of “clothes” and ripened seeds removed.

Advice! For spins for the winter, it is best to use crops that ripen in August and September.

Classic recipe: zucchini caviar as in a store, according to GOST USSR

Zucchini caviar from the times of the last 20th century, tastes like store-bought caviar, is obtained from fresh summer and autumn vegetables. The recipe according to GOST of the USSR is stored in the culinary notebooks of our grandmothers, and all novice housewives will learn how to cook such caviar for the winter.

Prepare products:

  • Young zucchini - 3 kg;
  • Carrot and onion - 1 kg each;
  • Good quality tomato - 3 tbsp. l. with a slide;
  • Acetic acid 9% - 3 tbsp. l;
  • Salt - 3 tsp;
  • Ground peppers of different colors - 1/3 tsp each;
  • Sunflower oil.

We do not clean the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.

The note! In young vegetables, the seeds are milky and they are not felt in the blanks, and in mature vegetables, the seeds crunch on the teeth even after scrolling through a meat grinder!

Each of the prepared ingredients will be fried separately. Pour into a saucepan or large skillet sunflower oil and immerse the zucchini there, no need to salt. The juice that stands out during cooking is useful for further preservation.

Separately, fry the onion and carrots, leave the vegetables to cool completely. On average, each ingredient takes 25-30 minutes to roast!

We install a mesh with the smallest holes in the meat grinder. We will grind soft vegetables to the consistency of mashed potatoes. After scrolling, it is advisable to beat with a blender to give the vegetable mass splendor and uniformity.

Attention housewives! You can beat with a hand blender for no more than 2-3 minutes, then the household appliance overheats and may fail!

We send the mixed caviar to a medium flame and let it boil for 20 minutes. It is important that the pan has a thick bottom or stands on an iron stand. Don't let the caviar burn!

In the process of cooking, add all the prepared spices and let it boil for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of zucchini caviar, you will need 7 half-liter containers (3.5 liters in total).

By the end of cooking, add another 1 tablespoon of 9% vinegar and after 5 minutes you can turn it off. Pour hot fragrant caviar into jars and roll up with prepared lids.

Ready-made squash caviar turns out to be appetizing and bright orange, like a store-bought caviar. This recipe for the winter has been tested for years, a low-calorie product, useful for both children and adults of any age.

Recipe for zucchini caviar with tomato paste

Homemade zucchini caviar with tomato - favorite dish many housewives. The recipe is simple and quick, does not require special financial costs. In the cold season, it perfectly complements the daily diet with delicious summer fragrant caviar.

For cooking, we will prepare:

  • Zucchini - 2 kg;
  • Carrots and onions - 1 kg each;
  • Tomato - 1 cup;
  • Sunflower oil - 1 glass;
  • Sugar - 4 tbsp. l;
  • Salt - 2 tbsp. l.

Note to housewives! If 70% acetic acid is used in the preparation, then only 1 teaspoon can be added to the preparation!

Pour a glass of oil into a saucepan or frying pan with a thick bottom and send the carrots cut into cubes there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.

During this time, we will prepare the rest of the vegetables and a pod of hot pepper for lovers of spicy! We will cut everything into a medium cube and send it to stew with a carrot under the lid.

After boiling, mix the mass and simmer for another 20 minutes. The soft tender vegetables add the tomato and boil for 15 minutes without a lid to evaporate excess liquid.

We scroll fragrant zucchini caviar in a blender bowl and transfer it back to the pan. After boiling, we roll it into sterile jars, we get about 3 liters of healthy and tasty preparation for the winter.

The calorie content of the squash game is 97 kcal per 100 grams of the product. The dish is great for those who follow the figure and eat right with health benefits!

Recipe for caviar with zucchini and tomatoes

Zucchini caviar with tomatoes is prepared quickly and without special efforts. Housewives during this time manage to redo a lot of other household chores, occasionally being distracted by stirring a fragrant dish.

Prepare products:

  • Zucchini - 2.5 kg;
  • Ripe tomatoes, carrots and onions - 1 kg each;
  • Sunflower oil - 250 gr;
  • Sugar - 5 tbsp. l;
  • Salt - 3 tbsp. l;
  • Acetic acid 9% - 2 tbsp. l;
  • A pod of bitter pepper for an amateur!

Pour oil into a large container and send carrots cut into large cubes there. You can not remove the skin from the tomatoes, but then before cooking it is advisable to scroll them in a chopper to a puree consistency.

In a saucepan with carrots, add coarsely chopped vegetables and a pod of bitter pepper. Pour the rolled tomatoes, and leave to stew under the lid for 30-40 minutes.

Advice! If the cooking process is on high heat, then you need to stir constantly!

Remove soft vegetables from the stove, punch with a bender or pass through a meat grinder. We add all the cooked spices to a homogeneous lush mass and pour the finished caviar into sterile jars. We leave delicious preparations under a warm "fur coat" until completely cooled!

Zucchini caviar with mayonnaise: a recipe for a slow cooker

Zucchini caviar with your favorite sauce is easier to cook in a slow cooker. We upload everything healthy ingredients and press a few buttons. A smart saucepan can easily cope with the stewing process, keeping all the important natural ingredients in the dish.

Stocking up on products:

  • Zucchini - 3 medium-sized;
  • Carrot - 1 large;
  • Bulbs - 2 medium;
  • Tomato paste - 3 tbsp. l;
  • Mayonnaise - 3 tbsp. l;
  • Salt - 1 tbsp. l;
  • Pepper and lavrushka to taste!

We cut the vegetables into cubes, and the carrots can be grated. Pour a little vegetable oil into the bowl of a smart saucepan and load the components there. Salt, add your favorite spices and turn on the "Extinguishing" mode for 120 minutes.

When the vegetables become soft, flavor them with tomato and mayonnaise. We combine all the ingredients of the dish with a spatula and wait for complete readiness. If necessary, you can add water.

We cool the finished caviar, put it in a salad bowl and decorate with fresh herbs.

Zucchini caviar with pumpkin in a slow cooker

Delicious caviar from zucchini and pumpkin can be cooked in a slow cooker or in a saucepan according to the same recipe. The dish turns out appetizing in appearance, tasty and very healthy for children and adults!

Let's prepare the components:

  • Ripe pumpkin - 2 kg;
  • Ripe zucchini - 1 kg;
  • Onion - ½ kg;
  • Good quality tomato - 300 gr;
  • Sauce "Mayonnaise" - 250 gr;
  • Sunflower oil - 200 gr;
  • Sugar sand - 4 tbsp. l;
  • Salt - 2 tbsp. l;
  • Pepper - 1/2 tsp;
  • Lavrushka.

We clean fresh vegetables from everything superfluous. Together with the onion, we pass through the fine mesh of the meat grinder. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. We turn on the electric saucepan to the “Extinguishing” mode and cook the dish for 60 minutes. In the process, it is important to stir several times and add all the prepared spices.

Not all housewives know that a smart pot - multicooker can be used to prepare non-standard dishes. For example, in the "Baking" mode, zucchini and eggplant are baked, you get a great cold appetizer with fragrant smoke!

Let's prepare the products:

  • Zucchini or eggplant - 3 large;
  • ripe juicy tomatoes- 3 large;
  • Bulgarian pepper - 2 pcs;
  • Onion and carrot - 1 pc;
  • Garlic - 2-3 cloves;
  • A bunch of greens;
  • Salt and sugar to taste of the hostess.

Pour oil into the thicket of an electric saucepan and lay all the vegetables in layers. First zucchini and carrots, then bell pepper and bow. It is better to chop the tomatoes so that they give the necessary juiciness for the baked dish. Add all the necessary spices, except garlic and cook in the "Baking" mode for about 1 hour.

At the end, at the request of the hostess, you can add chopped garlic and fresh herbs. The dish is best served as cold appetizer slices or grind with a blender to a puree state. The look of the dish is magnificent, and the taste of such caviar is much better than in the store!

Zucchini caviar with mayonnaise and garlic

For the winter, housewives cook zucchini caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored for a long time in twisted jars.

To prepare, prepare the ingredients:

  • Zucchini - 3 kg;
  • Garlic - 2 heads (10-12 cloves);
  • Tomato and mayonnaise sauce - 250 gr each;
  • Sunflower oil - 100 gr;
  • Sugar sand - 100 gr;
  • Salt - 1 tbsp;
  • Acetic acid 9% - 2 tablespoons;
  • Ground colored peppers - a pinch each.

Pot-bellied zucchini and garlic are cleaned of everything superfluous and together we pass a meat grinder through a fine mesh. We spread the fragrant mixture in a large frying pan or pan with a thick bottom. Adding white sauce, tomato, sunflower oil, salt and sugar. It turns out a beautiful pink vegetable mass, which must be stewed on a slow fire for about 3 hours.

During the cooking process, it is important to monitor the dish, stir occasionally so that it does not burn. At the end add 2 tbsp. l 9% acetic acid and hot transfer into sterile jars. We securely tighten the lids and put on the “head” under the covers for several hours. In the cold season, all household members will be happy to enjoy tasty and healthy zucchini caviar!

Zucchini caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. Find your perfect recipe only possible through multiple trials. But today I will make your task easier. I have collected in this article 5 best recipes zucchini 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, like in a store. But even at home, you can cook caviar no worse than the store version. And I will write how to do it. At the same time, I will write small secrets that will help achieve the desired result. So read and choose the recipe. Don't forget to write in the comments what you did. It's important for me.

For conservation, it is imperative to sterilize jars, lids, a ladle with which zucchini caviar is poured. If there are a lot of jars, they are easiest to sterilize in electric oven. Put the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in it for 10 minutes. You can also sterilize the jars over steam (above the kettle, put a grate on the pot of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

I will write this recipe first, because I think it is a favorite. The rest of the recipes are also very tasty, but my family likes this one more than others. In this recipe, I will write the secrets of making the perfect zucchini caviar. Knowing these secrets, you will cook caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will be asking for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of zucchini. Zucchini should be fresh, that is, plucked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk began to dry out, turn brown, then such a zucchini has already been plucked for a long time.

Ingredients:

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

How to prepare caviar, as in a store:

1. If you took young zucchini, then you do not need to peel them. If the zucchini is overripe, be sure to cut off the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after cleaning. Cut the prepared zucchini into 2x2 cm cubes.

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, chopped zucchini needs to be salted and mixed. 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 out the juice from the vegetables, which will not need to be used when cooking.

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

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

5.U fresh tomatoes The skin must first be cleaned in order to finished product there were no pieces. To make the skin peel off easily, make a cross-shaped incision on the top of the tomato. Then pour boiling water for 30 seconds, drain the water and cool cold water. After such a contrast procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, about 1x1 cm.

6. When the zucchini stand, drain the juice from them and squeeze them out with your hands like a sponge.

7. You need to fry vegetables separately, because they have different structures and different cooking times. If there are three frying pans on the farm, then they will come in handy now. If not, then fry the vegetables in turn. No need to make the caviar too oily, so pour 1-2 tbsp into the pan. oils. Wait until the oil is well heated. 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 onion. When the onion becomes translucent, add chopped tomatoes to it. Saute these vegetables together for a couple more minutes. In another pan, fry the zucchini, stirring them occasionally, in the third - carrots.

9. Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tablespoons). Spread the oil over the bottom of the pot so the vegetables don't burn. Put all the fried vegetables into the pan.

10. Using an immersion blender, turn all vegetables into homogeneous mass. You can also use a meat grinder, but in this case there will not be such a homogeneous 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 beat everything again with a blender.

12. Put the caviar on the fire and let it boil. Reduce fire to minimum. Now the stage of boiling has come, when the caviar needs to be brought to the desired consistency. During the quenching, all excess liquid will evaporate. Stew caviar with an open lid. If the lid is closed, the condensate will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

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

You need to salt the caviar at the end of cooking. If you salt immediately, then after boiling it may become oversalted, as the volume will decrease.

Ready caviar will be thick. It falls from a spoon 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 pour the caviar.

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

Zucchini caviar for the winter according to GOST

In the recipe according to GOST, the minimum number 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 a kitchen scale to accurately determine the weight of vegetables in a peeled form). Tomatoes are not used, but tomato paste is put, which, according to GOST, should be 30%.

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

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed clean):

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

Cooking method:

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

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

3. Pour half of 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 will decrease in size, let out juice, which will partially evaporate. Zucchini will be translucent and soft in the end.

4. Put the zucchini in a heavy-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the freed 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 onion to the fried vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables occasionally so they don't burn.

7.Pour the fried onions with carrots to the zucchini into the pan along with the oil. Mix all ingredients thoroughly.

8. Put the 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, use an immersion blender to turn them into a homogeneous puree mass. You can also use a food processor (you will need to shift the caviar into it) or a meat grinder.

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

11. On low heat, stirring occasionally, cook caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot, which will pollute the kitchen. Boil the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in the 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 jars. Stir and cook caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar, if necessary, balance the taste. If it is too sour, you can add sugar. Be sure to sterilize jars and lids.

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

Zucchini caviar with mayonnaise and tomato paste

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

Ingredients (vegetables weighed peeled):

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

Zucchini caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then they need to be peeled and the seeds removed. Weigh such zucchini after cleaning.

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

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

4. Put mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over 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. Zucchini 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 continue to simmer for another hour. At this time, you can sterilize jars and lids.

6. Arrange the finished hot caviar in prepared jars (they must be dry), and roll up the lids. Turn over, put on a blanket with a lid down and wrap it “under a fur coat” until it cools completely (for about a day).

7. That's all. Caviar can be removed to a storage place. From this amount of ingredients, 4 liters of squash caviar are obtained. Very tasty!

Spicy zucchini caviar with bell pepper

This recipe is good for those who like spicy. 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 peppers. You can put these ingredients to your taste, not everyone likes too spicy food.

Ingredients:

  • zucchini - 2 kg (preferably young ones)
  • sweet pepper - 0.5 kg
  • carrots - 0.5 kg
  • garlic - 2 heads
  • red ground pepper - 1 tbsp. Can be crushed fresh pepper Chile.
  • tomato paste - 150 gr.
  • refined vegetable oil - 100 ml
  • salt - 1 tbsp.
  • sugar - 2 tbsp.
  • vinegar 9% - 3 tbsp.

How to cook spicy zucchini caviar:

1. Vegetables need to be washed and cut. The cut should not be too small, but not too large. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, pepper into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release the juice. Salt take from the total norm of salt for the whole caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a saucepan with a thick bottom and pour 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 occasionally so that it doesn't burn. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

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

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

7.Now you need to give vegetable mix classic look caviar. To do this, grind it with a blender. The easiest way to do this is with an immersion blender right in the pan. If you don't have an immersion blender, use a food processor to transfer all the vegetables into the bowl.

8. Pour 2 tablespoons of sugar, the remaining salt into the chopped caviar, hot peppers 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. To do this, it is enough to boil them for 5 minutes. Banks must also be sterile.

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

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

Thick zucchini caviar "you will lick your fingers"

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

Ingredients:

  • zucchini - 1.5 kg
  • carrots - 2.5 kg
  • sweet pepper - 0.5 kg
  • onion - 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.

Zucchini caviar with tomatoes - how to cook:

1. Carrots must be boiled in advance until half cooked. It is convenient to do this in the evening, and in the morning start cooking caviar. Wash the vegetables and cut into pieces that will be convenient to pass through a meat grinder.

Twisted caviar splashes and shoots strongly during cooking. Therefore, I recommend covering the stove with foil. This technique will save you from further laundering the kitchen.

2. First, twist the zucchini through a meat grinder. It's pretty juicy vegetables, so they have to be boiled for a long time until the excess liquid evaporates. To make it easier for yourself, fold the resulting squash mass into a colander and let the excess juice drain. No need to squeeze out the juice with a spoon to make the zucchini completely dry. Let him drain himself.


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

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

5. Pour vegetable oil (about 50 ml) into the pan, heat it up and put the chopped onion. Fry the onion, stirring occasionally, until the onion juice has evaporated. Onions should be almost dry. Put the fried onions to the zucchini, peppers and tomatoes. Extinguish everything together.


Add tomatoes to boiled zucchini. Saute the onion until the juice has evaporated.

6. Pour oil (about 100 ml) into the freed pan and put the carrots. Fry the carrots until there is no liquid in the pan.

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

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

8.Bye vegetable caviar prepared, wash and sterilize jars and lids. 10 minutes before readiness, pour a tablespoon of acetic acid into the pan and taste for salt. Season or add sugar/pepper if needed.

How to cook zucchini caviar, tasty and juicy. Zucchini caviar is great dish, both for snacks and for canning for the winter. Today we will look at the recipe for cooking zucchini caviar as a snack.

Surely every family cooks zucchini caviar in its own way, everyone has their own secrets that are passed down from generation to generation. But, nevertheless, I want to offer you my version delicious caviar from zucchini. A recipe for squash caviar that my grandmother showed me. It's delicious and doesn't take long to cook.

Squash caviar pieces

Having prepared such caviar, you can also store it in reserve, it can stand for almost a week, but most often it doesn’t stay that way, as it is eaten very quickly.

Let's learn how to cook zucchini caviar.

  • 3-4 medium zucchini,
  • 4-5 medium tomatoes
  • 2 large onions
  • 2 large carrots
  • 50 grams of greens
  • vegetable oil for frying.

How to cook zucchini caviar:

  1. Usually, zucchini caviar is cut into cubes, but since we will not preserve it, we suggest that you cut it into strips.
  2. So, chop the onions and carrots as for frying. Onions in cubes, and carrots in cubes or straws. We spread them in a heated stewpan or cauldron (if the portion is large). Fry onions and carrots until golden brown. Then add zucchini. If they are not young, but with a yellow skin, then it must first be removed.
  3. Fry everything together for some more time. Now let's get to the tomatoes. So that we do not come across the skins in the dish, it must first be removed. Make slits at the top and bottom of the tomato.
  4. Put the tomatoes in boiling water for 20 seconds. Now you can easily remove the skin and cut the tomatoes into cubes. Add tomatoes to our zucchini and fry.
  5. Lastly, add greens to the caviar. Cover the saucepan with a lid and reduce the heat to low. Stew caviar for 30-40 minutes under a closed lid. Mix a couple of times, and at the same time check that the caviar does not burn, if there is not enough liquid, add a little water.
  6. Don't forget to salt and pepper the caviar. For spicy lovers, try adding hot peppers or garlic to the caviar.
  7. Ready-made caviar tastes best when it is infused for 5-6 hours. But often she simply does not wait for this time, as she is eaten immediately, as soon as she cools down.

Zucchini caviar recipe with bell pepper and garlic

Of course, it is much easier to buy some goods in the supermarket, but nothing can replace the taste of homemade squash caviar. In addition, the main plus is that any hostess can cook caviar from zucchini. You just need to prepare all the ingredients and go.

You can cook zucchini caviar recipe with bell pepper and garlic in about 30-40 minutes, then you will need to cool it in the refrigerator for another hour. After cooking, zucchini caviar can be stored in a refrigerator in a closed jar (so that foreign odors are not added) for 3-4 days.

In general, there are a lot of recipes for zucchini caviar, but consider a recipe whose highlight is the addition of sweet bell pepper. It will not change the taste especially, but many people will like a touch of sweet pepper.

  • carrots - 2 pcs.;
  • zucchini - 3 pcs.;
  • onion - 2 pcs.;
  • tomato - 1 pc.;
  • sweet pepper - 1 pc.;
  • vegetable oil - 3-4 tbsp. spoons;
  • salt, turmeric, black pepper - to taste;
  • garlic - 3-4 cloves;
  • dill - 1 bunch.

Recipe for zucchini caviar with bell pepper and garlic:

  1. First you must prepare all the vegetables: peel the onions and carrots, wash and cut into pieces. Bell pepper peel, then wash with tomatoes and cut into cubes.
  2. Wash the zucchini and cut into cubes. Start cooking: pour oil into a frying pan and put onions with carrots.
  3. When the vegetables are browned, add the zucchini and stir. Now the vegetables will be stewed in own juice. Then lay out the tomatoes and sweet peppers.
  4. Stew vegetables for 10 minutes, then add salt, turmeric and ground pepper. After another 5 minutes, add chopped garlic to the pan.
  5. Next, add finely chopped dill, stir and turn off the heat after 2-3 minutes.
  6. To prepare caviar “like in childhood”, you will need a blender or chopper. It will help you achieve that consistency so that you can make caviar, just like in the store. When the contents of the pan have cooled, transfer everything to the chopper and turn it on for 1 minute. Caviar is ready. It must be transferred to a jar or other container and put in the refrigerator. An hour later, you can serve it to the table.

Ira zucchini recipe with garlic

Summer is a great time to saturate the body with vitamins. Each week of the warm season pleases us with a new crop of vegetables. And just now such a wonderful vegetable as zucchini is growing.

There are many dishes from young zucchini. Well, if a large, overripe vegetable fell into your hands, do not be discouraged. It will also be useful to you. From it we will prepare a wonderful dish called homemade garlic squash caviar.

  • zucchini - 1200 grams;
  • Bulgarian pepper - 3 pcs.;
  • carrots - 200 grams;
  • onion - 100-150 grams;
  • sunflower oil - 250 grams;
  • thick tomato juice- 1 cup or diluted tomato paste;
  • garlic - 4-5 cloves;
  • salt, ground black pepper;
  • sugar to taste (about 2 tablespoons).

Recipe for zucchini caviar with garlic:

  1. We start by preparing the ingredients that we need to prepare caviar with garlic zucchini cubes. Onions must be peeled and cut into cubes. Pour it into a preheated pan, where we pour about 100 ml of oil. While the onion begins to fry over low heat, prepare the carrots. We wash it, clean it and also cut it into small cubes. We also send it to the pan to the onion and fry until gently golden.
  2. To onions and carrots must also be added bell pepper. It must be washed, the core with seeds removed. Then cut into cubes. Now we process the main vegetable of our dish - zucchini. We will eat one large zucchini or several smaller ones under running water. Then we peel off the skin. If it is a zucchini with hard seeds, they must be removed along with the core. If you are using small young zucchini, then after removing the skin, boldly chop them into cubes along with the seeds.
  3. We also pour zucchini to already fried vegetables. Add more vegetable oil and mix. Vegetable oil You can add several times during the entire frying of vegetables as needed. After the zucchini, immediately pour the tomato juice into the pan, mix, cover with a lid and leave to simmer over medium heat. When the zucchini starts up the juice and becomes softer, open the lid and continue to fry the caviar. When the liquid evaporates and the caviar changes color, add salt, pepper and sugar. Mix, bring to taste.
  4. Turn off the caviar, add squeezed garlic, mix. Cover with a lid for 10 minutes.
  5. It can be served both hot and cold. Enjoy your meal!

Zucchini caviar as in the store

In our country, squash caviar has been a very popular dish since the times of the USSR. And today, many housewives prepare this snack for the winter. The popularity of this dish is simple - cheap and not angry!

Submit to festive table such a hand-cooked snack is not at all ashamed.

Zucchini caviar is low-calorie, so it can be attributed to a dietary meal. Caviar is easily digestible and contains many substances necessary for the body: iron, sodium, phosphorus, copper, vitamins C and B. Regular consumption of squash caviar can normalize the functioning of the stomach and gastrointestinal tract.

Is it worth talking about palatability caviar? Tender, tasty, fragrant! In general, there are many reasons to make this appetizer, including the fact that it is very easy to prepare. Even a novice hostess who has never made preparations for the winter will cope with this dish. And, of course, it is impossible not to notice that what is sold in a store called Zucchini Caviar is not at all like a real zucchini appetizer. Having made such caviar on your own, you will never return to the store! I assure you!

To prepare caviar from zucchini, special attention should be paid to the choice of vegetables. Namely, the zucchini themselves. You should choose small and thin-skinned zucchini.

  • 2 kg. zucchini,
  • 2 medium carrots
  • 2 medium onions
  • 2 cloves of garlic
  • 1 tbsp tomato paste,
  • salt, pepper to taste,
  • greens - optional
  • 3-4 tablespoons of sunflower oil,
  • 1.5 tsp vinegar.

Recipe for zucchini caviar:

  1. Wash the zucchini, remove the skin and remove the seeds. Grate on a coarse grater or scroll in a meat grinder.
  2. We do the same with carrots. Finely chop the onion.
  3. In a large frying pan or better in a cauldron, heat sunflower oil and add zucchini. Fry for 7-10 minutes covered. Add onions and carrots, mix.
  4. Salt and simmer, stirring occasionally, for 30-40 minutes.
  5. Add tomato paste, pepper, garlic and vinegar passed through a press. Chopped herbs can be added if desired. Close the lid and simmer for another 7-10 minutes. For those who love spicy snack, you can add pieces of hot pepper.
  6. We puree the hot caviar with a blender to a homogeneous consistency and lay it out in sterilized jars. Close the lids and wrap until completely cool.
  7. If you are preparing caviar in order to immediately serve it, vinegar can be omitted.
  8. You can serve such an appetizer with boiled potatoes, meat, or just spread it on bread and eat! And yet, caviar will be more than ever useful during fasting.