How to cook squash caviar at home

Squash caviar is considered to be a storehouse of beneficial vitamins and a panacea for many diseases. Due to the regular use of food improves the activity of the heart muscle, increases vascular tone, normalizes glucose levels and decreases cholesterol. Squash caviar helps keep the body in shape, as it is considered a dietary dish. Due to the high content of dietary fiber, the product has a beneficial effect on the activity of the gastrointestinal tract, kidneys, liver, gallbladder.

Selection of zucchini for cooking caviar

1. To get a tasty snack, use only young root vegetables. The best option are zucchini with a thin sandpaper, the size of which varies between 15-20 cm.
2. In large fruits, the seeds are too large, the flesh is “sandy”, crumbly, and the skin is hard. If you prefer this option, zucchini will have to clear from the skins and seeds.
3. If we talk about the harvest period, try to cook squash caviar from vegetables, ripened in August or September. They contain the most vitamins that last for a long time.

Squash caviar: a classic recipe

• tomato paste - 180 gr.
• onion - 460 gr.
• carrots - 800-900 gr.
• oil (for frying) - in fact
• zucchini - 2.8-3 kg.
• salt - about 25 grams.
• flour - 18 gr.
• spices - to taste
• Fresh parsley - 25-45 gr.

1. Rinse the zucchini, remove the seeds (optional). If you are cooking a dish on the basis of young fruits, you can not peel the skin. In the case of later instances, the rind is removed on a mandatory basis.
2. Peel the onion, chop it very finely. Washed carrots rub with a grater. Heat the oil in a pan, send the vegetables to simmer, adding chopped zucchini. Fry the mixture until light golden crust.
3. As soon as this happens, add the sifted flour into the pan, knead until homogeneous. Carry out all the manipulations on a small fire, otherwise the squash caviar will have a bitter taste.
4. After about 2 minutes, add the tomato paste, continue to simmer the composition.Vegetables should be soft, at this moment the hob can be turned off.
5. When the vegetables are fully fried, chop them with a blender or mince. Move to a deep pan or cauldron, simmer under the lid ajar until the liquid has completely evaporated (about 1.5-2 hours).
6. 20 minutes before cooking, add chopped fresh parsley (you can substitute dill), spices, and salt. Sterilize the container, pour the composition over it and seal it. After complete cooling, send in the cold for long-term storage.

Caviar and eggplant caviar

• ripe tomatoes - 230-250 gr.
• zucchini - 380 gr.
• Eggplant - 680 gr.
• carrots - 320 gr.
• Bulgarian pepper - 270 gr.
• olive oil - 160 ml.
• garlic - 4 teeth
• Onions - 450 gr.
• bay leaf - 4 pcs.
• salt - 20 gr.
• chopped black pepper - 5 gr.

1. Remove the husks from the onion, cut the vegetable into 4 parts first, then chop into thin strips. Wash the carrots, chop them very finely (you can rub on a large section grater).
2. Peel paprika from seeds and legs, chop in small cubes (less than 1 cm.). Heat the pan to the maximum mark, add olive oil.
3. When it boils, add chopped vegetables, reduce heat to average. Fry the mixture until the onions are translucent and the rest of the vegetables have a soft texture.
4. Rinse zucchini, remove the skin (if the fruits are old), chop into half rings. Do the same eggplant manipulations without removing the skin. Wash tomatoes, cut off inedible parts, chop into cubes.
5. Move the vegetables from the pan to a cauldron or a thick-bottomed frying pan, add chopped tomatoes, eggplants, and zucchini. Cover, pour in a little oil, simmer for 1 hour on medium power.
6. Half an hour after the start of cooking, salt and pepper the dish, if desired, add your favorite seasonings. Add bay leaf and garlic, crushing it in advance with a crusher.
7. After the allotted time, remove the dish from the fire, stir, remove the leaf of laurel. Send the contents to a blender or meat grinder, turn it into a porridge. Cool caviar, roll up in sterilized containers as desired.

Squash caviar with tomatoes

• granulated sugar - 110 gr.
• tomatoes - 1.8-2 kg.
• Zucchini - 900 gr.
• onion (preferably red) - 150 gr.
• acetic solution (concentration 6%) - 25 ml.
• salt - 45 gr.
• olive oil - 80-120 ml.
• bay leaf - 3 pcs.

1. Cooking caviar begins with the preparation of zucchini. Rinse them under the tap, dry, peel and remove the seeds. Chop the fruit first into 4 pieces, then cut into slices.
2. Wash the tomatoes, if desired, remove the peel from them. It is quite simple to do this: dip the tomatoes in boiling water for 1 minute, then immediately move it into ice water. After a certain time the skin will begin to move away.
3. Remove stalks from tomatoes, cut into cubes. Chop the bulbs into small slices, cook a blender or meat grinder. First turn the courgettes into a puree, put them in a cauldron. Then do the same with onions and tomatoes.
4. Combine chopped vegetables in one mass, proceed to cooking. Pour table vinegar into a cauldron or thick-walled pot, add salt and sugar. Stir the product to homogeneity, turn on the fire on the mark between the minimum and average.
5. Boil the eggs for about 30-40 minutes, do not forget to stir. A quarter of an hour before readiness, start sterilizing the container. Pour the finished product into the cans, seal and cool to room temperature.After 3 days, proceed to tasting.

Roasted Squash Caviar

• vegetable oil - 200 ml.
• Bulgarian pepper - 150 gr.
• Table vinegar - 20 ml.
• Tomato - 800 gr.
• carrot - 280 gr.
• Onions - 320 gr.
• zucchini - 2.3 kg.
• salt - 30 gr.
• black pepper - 5 gr.

1. Bulgarian pepper must first be rinsed and then cleaned. Peel zucchini, do the same with tomatoes. Chop the vegetables into cubes, so that they later quickly roast.
2. Prepare the carrot: rinse and peel it, rub it on a large grater. Fry chopped vegetable until soft, move to cauldron. Send sliced ​​zucchini here.
3. Chop onions, carry out the same manipulations with them as with carrots (roasting). Send a fry in a common pot / cauldron. Stew the tomatoes in the pan without adding oil; the liquid should evaporate completely.
4. Mix all the components together, salt them, add pepper, spices, vinegar, part of vegetable oil. Cover with a lid, leaving a small gap. Fry in a cauldron over medium heat for about 50-60 minutes.
5. When the roe is quenched, chop it with a blender or mince. Sterilize the jars and lids, pack the finished product in containers.Seal the container, leave to cool at a temperature of 18-22 degrees.

Squash Caviar with Mushrooms

• carrot - 60 gr.
• zucchini - 1.3 kg.
• tomatoes - 300 gr.
• Onions - 220 gr.
• Bulgarian pepper - 80 gr.
• dill - 20-25 grams.
• green onions - 15 gr.
• lemon juice - 30 ml.
• salt - 20 gr.
• mushrooms (preferably champignons) - 420-450 gr.
• vegetable oil (for roasting) - in fact
• ground pepper - 5-7 gr.

1. Wash zucchini, cut the "ass", select the seeds. If the skin of the fruit is soft, it can not be cut off. In other cases, zucchini peeled to the pulp. Grate the prepared root vegetable on the grater with a medium or large section.
2. Rinse the champignons with water, remove the skin, chop in half. Boil in salted solution for a quarter of an hour. Remove the mushrooms from the water, dry in a colander.
3. Prepare the onion: peel it and cut into half rings / cubes, fry in butter to a translucent state. Grate the carrots on a grater, add to the onions, stew for another 3-4 minutes on medium power.
4. Now add the grated zucchini to the roasted vegetables. If they have released a lot of juice, squeeze out excess liquid. Simmer the vegetables under the lid for about 15 minutes. If necessary, pour in vegetable oil so that the composition is not burnt.
5. Prepare the bell pepper while stewing vegetables.You need to clean it and grate it on a large grater. After that, chopped vegetable is added to zucchini and fried 5 minutes.
6. Chopped champignons chop straws, send to the main composition. Fry the dish for a quarter of an hour, adding oil and stirring it.
7. After the expiration date, wash the tomatoes, peel them off, and rub with a grater. Add to other vegetables, pour in lemon juice. Uncover, add chopped greens, salt and seasonings, mix.
8. Tomit the mixture for 10 minutes, then close the container, leave to infuse for 3 hours (until it cools completely). You can sterilize banks, pack up caviar and pack them. The container turns its neck down and is kept in this position until cooling.

Squash caviar: recipe for multicooker

• Tomato - 110 gr.
• zucchini - 420 gr.
• carrots - 170 gr.
• filtered water - 130 ml.
• tomato paste / ketchup - 35 gr.
• onion - 110 gr.
• chopped salt - 10 gr.
• vegetable oil - 130 gr.
• Fresh greens - 30 gr.
• spices (any) - quantity at the discretion

1. Grate the carrot on the grater of a large section, chop onions, send the ingredients into the multicooker bowl.Set the Fast Frying, Frying, or Baking program (7 minutes long).
2. Do not cover the frying pan with a lid, stir the vegetables throughout the heat treatment. Peel zucchini, peel and select seeds. Chop the root crop into cubes, send it to the slow cooker.
3. Turn on the “Porridge” or “Milk Porridge” function (“Pilau” is also suitable). Close the device, simmer vegetables 40-45 minutes. After 20 minutes, open the lid, stir the contents, add the chopped greens, water, spices and salt.
4. When the timer turns off, do not rush to open the multicooker lid, let the roe brew for half an hour. After that, proceed to tasting or seaming on sterilized banks. In the latter case, the eggs can be eaten after 3 days of aging.

Caviar on the basis of stewed or roasted zucchini is truly valuable and easy to prepare dish. Try to make a snack on the classic technology, consider recipes with the addition of bell pepper, eggplant or champignons. Especially for modern housewives, we have led the way of cooking through the multicooker. Experiment, add spices or greens.

Video: delicious squash caviar for the winter