Squash caviar   - the product of the Soviet canning industry loved by all since the childhood. How wonderful it was: open a shopping jar, spit a spoonful of orange, spicy-smelling caviar on a piece of white loaf and enjoy biting off a piece with pleasure! The Soviet Union is long gone, but nothing prevents us from cooking squash caviar at home according to GOST recipe, or squash caviar “like in a store” (but only better!). Cook, remember the childhood years and enjoy a delicious sandwich.

And we will prepare squash caviar for the winter, and not just like that, and twist it into jars so that it will be tasty and enjoyable not only now, but also during the cold season.

Cooking time - 2.5 hours, yield - 1 liter

Ingredients to the recipe

  • zucchini - 2 kilograms
  • carrot - 120 grams
  • onions - 80 grams
  • vegetable oil - 90 grams
  • tomato paste - 190 grams
  • ground allspice - 1 gram
  • ground black pepper - 1 gram
  • salt - 38 grams
  • sugar - 20 grams

Preservation of homemade squash caviar for the winter

Tips for cooking squash caviar at home

Do not allow vegetables to burn when frying. Such vegetables are not suitable for cooking caviar.

Be sure to check the amount of salt and sugar in the finished product. Squashes and carrots can be sweet on their own and sugar, like salt, may need a little less or a little more.

For good preservation of your blanks, follow the sanitary rules when cooking. Thoroughly wash and sterilize the lids and jars. Do not disturb the temperature and time regimes when sterilizing the finished product, this ensures long storage of canned food. As for the alleged use of preservatives such as vinegar, citric or salicylic acid, then for the safety of homemade squash caviar, these funds are not required.


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 to 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 squash for cooking caviar

  1. To obtain tasty snack, use only young root vegetables. The best option is 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 rind is hard. If you prefer this option, zucchini will have to be cleaned 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, lasting 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 based on young fruits, you can not peel the skin. In the case of later instances, the rind is removed without fail.
  2. Peel the onion, chop it very finely. Washed carrots rub with a grater. Heat the oil in the 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 tomato pastecontinue to torment the composition. Vegetables should be soft, at this moment the burner 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 on it and cork 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 medium. 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 has expired, remove the dish from the heat, stir, remove the laurel leaf. Send the contents to a blender or meat grinder, turn it into a porridge. Cool caviar, roll up in sterilized containers as desired.


  • 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, peel 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 the stem from the tomatoes, cut into cubes. Chop the bulbs into small slices, prepare 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 into a cauldron or thick-walled pot vinegaradd salt and sugar. Stir the product to homogeneity, turn on the fire on the mark between the minimum and average.
  5. Boil caviar for about 30-40 minutes, do not forget to stir. A quarter of an hour before readiness, start sterilizing the container. Spill finished product   on 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 be rinsed beforehand and then cleaned. Peel zucchini peel, do the same with tomatoes. Chop the vegetables into cubes, so that they later quickly roasted.
  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, spend with him the same manipulations as with carrots (roasting). Send zazharku in a common pot / cauldron. Stew the tomatoes in a frying 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.


  • carrot - 60 gr.
  • zucchini - 1.3 kg.
  • tomatoes - 300 gr.
  • onions - 220 gr.
  • bulgarian pepper - 80 gr.
  • dill - 20-25 gr.
  • 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 cleared to the pulp. Grate the prepared root vegetable on the grater with a medium or large section.
  2. Rinse the mushrooms 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 / dice, fry in butter until translucent. Grate the carrot, add to the onion, stew for another 3-4 minutes at 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 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.
  • carrot - 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 carrots on a 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 heat treatment. Peel zucchini, peel and select seeds. Chop the root vegetable into cubes, send 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 a truly valuable and easy to prepare dish. Try to make a snack on the classic technology, consider the recipes with the addition of bell pepper, eggplant or champignon. 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

Some people do not like homemade squash caviar, and respect only the store. My family belongs to this category of people.

Therefore, I had to learn how to make a billet in such a way that the taste and consistency of squash caviar was obtained in the shop. I detailed all the subtleties and secrets of making such a blank in my proven homemade recipe   with step-by-step photos showing cooking.

TO ak prepare zucchini caviar for winter in the store

To make one portion of the billet we need 3 kilograms of zucchini. At the same time, net weight is taken into account - without skins and seeds. We use a peeler for peeling, and the seeds, which are cut along the zucchini, are easily removed with a tablespoon. Cut the zucchini cubes and put them in a saucepan.


Pour 200 grams of water into the pan, tightly close the lid, and set it on a slow fire. My tank turned out to be filled to the very top, but this is not terrible, since during cooking the zucchini will limp and settle down. At this time it will be convenient to mix them. Boil zucchini need about 40-50 minutes until soft.


While stewing zucchini, take onions and carrots. Onions (500 grams) cut into cubes, and carrots (1 kilogram) grind through a large grater. Pour 100 grams of vegetable oil into a large frying pan and fry vegetables. This procedure takes approximately 50 minutes.


Well, zucchini cooked, and onions and carrots became soft - proceed to grinding them with a blender. It is convenient for this to use a separate small container, in which small portions of zucchini will be folded together with a zazharkoy.


Grinding in small portions of better poruyut vegetable mass. It is more homogeneous with this method. Each portion merges into a large saucepan, in which the squash caviar will cook like in a shop until final readiness.

So, the basis for squash caviar is ready. Add 200 grams of tomato paste, 2 tablespoons of salt and 4 tablespoons of vegetable oil.


Close the lid and put on the smallest fire. Mix eggs every 5 minutes for 50 minutes. During this time, it should boil down and thicken a little. Caviar will "puff" and splash - be careful!

By this time prepare the flour. It was she who gives the caviar a storey taste and delicate texture. Fry 3 tablespoons of flour in a dry frying pan.


With continuous stirring, we achieve a creamy flour color and bright aroma.

Add the fried flour and 3 pinches of black ground pepper to the billet. Mix and simmer all together for another 5-7 minutes. Pour the squash caviar on clean cans, sterilize them in a water bath for 15 minutes and then spin.


Tasty squash caviar as from the store is a great way to prepare squash in the summer for the winter.

Now, you know what's so simple and tasty billet   can be done at home. Stored jars of caviar in any cool place all winter. Enjoy your meal!

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There are many recipes for harvesting squash caviar for the winter. There are very simple, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this basis, tomatoes or tomato paste, garlic - for the lovers of food, sharper, greenery, roots. Of course, salt and pepper.

Differences are found only in the number of those or other components. Somewhere put more onions, somewhere carrots, or vice versa diminish them. A different amount of vegetable oil is added, or even cooked caviar with mayonnaise.

Ingredients are fried, stewed, steamed. Use for this dish with a thick bottom, such as a cauldron. Or cook in a slow cooker. Then fray in puree, or leave in pieces. Eat caviar freshly prepared or harvested for the winter.

Cooking squash caviar at home is a snap. And the time it takes is not too much. Therefore, many people love to cook it! Moreover, those who have their summer cottages, grow zucchini is always very much. Even sometimes they do not know what to do with them. Already ate, and procured, and they all grow and grow.

And is it all made from squash caviar? Not all? Let's do it together. I want to offer you some recipes, and you already choose for yourself which one you like best. Or do as I did. Prepare different caviar one by one - two jars. You will taste in the winter.

According to these recipes, ready-made caviar can be eaten right away, or you can prepare it for the winter. And in fact, and in another case, when you eat will get a lot of taste pleasure! After all, it is not by chance that I use the phrase “you will lick your fingers!” In the title. So it is, all today's recipes quite fall under this definition.

Two days I cooked caviar different ways. My whole family was a taster. Four recipes made it to the final. I share them with you today!

First I want to offer you a recipe for caviar, which, when eaten, sounded the most laudatory words. She liked us all the most. And when we smeared it on a piece of black bread and ate it, smacking it with pleasure, we actually licked our fingers. So it was delicious!

Caviar from zucchini for the winter recipe fingers lick

This recipe is very simple to prepare. And at the same time it turns out very tasty. Not for nothing in the people they call him “Fingers you will lick”! Caviar is obtained airy, tender, sunny, beautiful and incredibly tasty!


We will need:

In the ingredients set, two values ​​are given. For the first value you get 5-6 half liter cans. According to the second value (I used it), two 650-gram cans were obtained.

  • zucchini - 3 kg (1.5 kg)
  • carrots - 1.5 kg (750 g)
  • onions - 750 gr (400 gr)
  • tomato paste - 3 tablespoons (1.5 tablespoons)
  • vegetable oil - 300 ml (150 ml)
  • sugar - 7 tbsp. spoons (3.5 tablespoons)
  • salt - 3 tbsp. spoons without a slide (1.5 tablespoons)
  • pepper - 1 teaspoon (incomplete) 0.5 teaspoons)
  • water - 3/4 cup (0.5 cup)


Cooking:

1. All vegetables are peeled. Zucchini clean from seeds, if they are large. The weight of zucchini is given in the recipe without seeds and peel.

2. Squash and onions cut into cubes.


3. Grate carrots.



4. We will cook in a cauldron, so we put all the prepared vegetables in it. Pour water. And set on fire to stew. After boiling, we mark 40 minutes, cover with a lid and reduce the heat to minimum. During this time periodically stir.


5. After the allotted time, lay the vegetables in a colander and give the opportunity to drain excess liquid. Juice vegetables let enough. To caviar did not turn out liquid, the juice must be drained.


6. Then put the vegetables in a bowl and with the help of a blender, we puré them until smooth.


7. Then again lay out in the cauldron, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color. Pour salt, sugar and pepper. All thoroughly mixed and sent to the gas stove.



8. After boiling, we mark 15 minutes. And simmer on low heat under the lid. Do not forget to periodically stir.

9. Spread ready-made caviar in sterilized jars and cover with sterilized lids. We twist, turn over and cover the rug. Leave to cool.


As you can see, the recipe is so simple that even those who have never preserved anything can cope with its preparation.

I must say that cooking squash caviar is probably the easiest way to harvest vegetables for the winter.

Very good and the people love the following recipe. About him and will be discussed below. And also will be provided with detailed step by step instructions.

When we lived in the times of the USSR, everyone dreamed of having this recipe of squash caviar. They called it "shop caviar" or made according to GOST. Now this recipe is available to everyone, and it can be made at home, observing the proportions of ingredients and cooking technology. And this is not difficult to do.

Squash caviar, as shop according to GOST

We will need (the recipe is given for one 650 g jar):

  • zucchini - 1.5 kg
  • carrot -90 gr
  • onion - 60 gr
  • tomato paste - 120 gr
  • white roots - celery, parsnip, parsley - 25 gr
  • salt - 1 tbsp. spoon 30 gr
  • sugar - 1.5 tsp 15 gr
  • rast. oil - 4 tbsp. spoons 80 ml
  • allspice black pepper and peas - 1.5 g

Cooking:

1. Wash squash and peel. If zucchini is small in size, then just cut them into cubes. If the zucchini are large, then you need to remove the seeds from them. It is very easy to do this with a spoon.


The weight of zucchini is given in a purified state. That is, without peel and seeds, the weight should be 1.5 kg.

2. Cut the zucchini into cubes with a side of 1.5-2 cm.


3. Onion cut into small cubes.


4. Carrot rubbed on a coarse grater.


5. Root also rubbed on a coarse grater. According to GOST, they are taken in the following proportion - parsnip root is 50% of the total root, and parsley and celery roots are 25% each.


6. For frying try using thick-walled dishes, a griddle or a cauldron. In them the heating will go evenly, and the roasting of all ingredients will also occur evenly. In addition, in this dish nothing will burn.

Caviar preparation will take place without adding water, so during the whole process you should closely monitor the roasting and periodically mix the contents. When frying products should not be burnt, it will give an ugly look, smell and taste.

7. First fry zucchini. We thoroughly warm up the pan with high sides. It is in it that I will cook. I have a small volume, so it is quite enough. If you cook caviar in a larger volume, it is better to use a cauldron.

8. Pour some of the oil. We will fry in three batches, so initially pour 2 tablespoons of oil, and fry the first batch on it. Spread out some sliced ​​zucchini.


9. Fry until slightly rosy color. Brown dark color is not allowed. Periodically stir to zucchini roasted evenly from all sides.


10. As soon as the first batch is fried, we immediately take it out and lay the next one, adding a spoonful of butter. Often when frying, we lay out zucchini on paper towels to make the glass excess oil. In this case, we do not. Caviar should have an oily structure.

11. Then, also remove the zucchini from the pan and lay the next, last batch, adding another spoonful of butter. You can also drain the oil in the pan from the plate, which are fried zucchini.

12. Onions, carrots and roots can be roasted in a separate pan. And you can wait until all the zucchini roasts, and continue to fry on this one.

13. I fry in the same pan, drain the oil from the plate with zucchini. First, fry the onion until golden brown. Then add carrots and roots. Fry, but rather simmer on a very slow fire. I cover the pan with a lid so as not to lose moisture.



14. As soon as the carrots and roots are limp, turn off the fire. Mix zucchini with onions, carrots and roots in a bowl.

15. Now we need to spy the contents. We use a blender or meat grinder. Choose the consistency yourself. It is possible to make caviar in the form of mashed potatoes, and it is possible in the form of small grains.


16. Put the mashed potatoes in the pan again and bring to a boiling state over a very slow fire. I close the pan with a lid, so the contents will heat up faster and moisture will not evaporate.

17. Periodically open the lid and mix. Due to the fact that the pan thick edges, nothing burns. The process is excellent!

18. Stew caviar 15 minutes.

19. Cooking pepper. As can be seen from the recipe, we need 1.5 grams of pepper. How to count? Very simple for those who have electronic scales. If there are none, then cook 5 peas allspice and 16 peas black peas. Pepper need to grind. This can be done in a mortar, and you can use a coffee grinder.



20. After 15 minutes of stewing under the lid and stirring, add tomato paste. I use Tomato paste, I like its taste and bright color. And this means that the color and taste of the future caviar will be on top. Also add salt and sugar. All mix, bring to a boil again under the lid and simmer for 5 minutes.


21. Then add the last ingredient - crushed pepper. Add it, mix and simmer another 5 minutes.

22. Caviar cold, or hot smear on bread and eat with pleasure.


23. If they were preparing it for harvesting for the winter, then transfer it to a prepared sterilized jar. Lay tight, help yourself with a spoon. No air bubbles should form in the can.

We have repeatedly examined how to sterilize banks, so I will not repeat. If you do not know how to do this, then the whole process can be viewed.

24. Once the jar has been filled to the brim, cover with a sterilized lid and tighten it with a seaming machine. Then turn over, putting on the cover, and cover with a blanket. Leave to cool. Then turn it over and place it in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh greens, mainly parsley, are also added to this recipe. It can be added if it was not possible to find white roots. If you don’t have your own plot and you don’t grow roots yourself, you can only find them in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It does not affect the taste. It can also be harvested in jars. The only thing that needs to be done is to dry it thoroughly. Parsley is capricious and can cause fermentation.



Caviar in this recipe turns out very tasty. Not for nothing in Soviet times so loved products with the abbreviation GOST. And everyone knows what it means. This is a sign of quality, the state standard. It is according to this standard that we laid the number of ingredients. Therefore, our caviar should turn out to be “store-like”, and not some other.

The following tasty recipe is very tasty and easy to prepare. I recommend to take note of it. Due to the addition of garlic, a new spicy note appears in it.

Squash caviar is a simple recipe for winter

We will need:

  • zucchini - 3 kg
  • onions - 1 kg
  • carrot - 1 kg
  • tomato paste - 4 tbsp. spoons
  • garlic - 7 cloves
  • greens - parsley, dill - bunch
  • salt - 2 tbsp. spoons
  • sugar - 1 tablespoon
  • pepper - 0.5 tsp
  • oil - 200-250 ml.


Cooking:

Basically, the whole squash caviar is prepared according to one scheme. Initially, all the ingredients are stewed or fried, and then they are mashed, and then again stewed, ready-made mashed potatoes. But for a change, we will make some adjustment in the recipe, and prepare the caviar differently. In a simpler way.

1. Clean all vegetables. If zucchini large remove seeds from them. The weight of zucchini is given without seeds and peel.

2. Cut all the vegetables into cubes in random order. You can also grate them. The method can be any.

3. To grind all the vegetables and fresh herbs in a combine to the state of mashed potatoes.


4. We will cook in a cauldron or other thick-walled pot. We heat cauldron.

5. Pour the oil and gently heat it. In hot oil, lay out the finished mashed potatoes.

6. Fry and simmer for 35 minutes. It is better to extinguish with the lid closed on a very slow fire. Do not forget to periodically stir, so as not to burn.

7. Add the tomato paste and finely chopped or chopped garlic through the garlic press, stir and fry for 5 minutes.


8. Add salt, sugar, pepper. Pepper can be used ground, and you can take 15 peppercorns and allspice 5 pieces, grind it in a mortar or grind in a coffee grinder. The smell of this pepper will be very strong. Stir and simmer for another 5 to 7 minutes after boiling.

9. Then hot lay in sterilized jars to the top. Condense with a spoon so that no air bubbles remain. Cover with sterilized lids and twist. Sterilize is not necessary.

10. Turn the ready-made caviar and place it under the blanket until it cools completely. Or eat, just spread it on bread.


This caviar is very tender, slightly savory taste. The texture is airy and just melting in your mouth! She wants to eat and eat, even if already ate!

And now let's consider another recipe. According to this recipe, we will not grind vegetables. I like this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little according to this recipe.

Squash caviar

We will need:

  • zucchini - 1, 4 kg
  • carrot - 300 gr
  • onion - 300 gr
  • tomatoes - 5 pieces) small)
  • garlic - 2 tooth
  • oil - 100 ml
  • salt - 1 tbsp. spoon
  • sugar - 2 tbsp. spoons
  • pepper - 0.5 tsp


It is good to cook such caviar in a slow cooker. Simple, fast, easy and tasty. But today we will look at how to do this in a kazan.

Cooking:

1. Peel the zucchini. If he is young and his skin is very thin, then it is not necessary to clean it. In this case, a uniform color, as in the first recipe, we will not seek, so you can leave it in the peel.

2. If the zucchini are large, then you need to clear them from the seeds. It is easy enough to make a spoon. Weight is given without seeds and peel.

3. Cut the zucchini into cubes with a side of 1 cm.


4. Peel the carrots and cut them into smaller cubes.


5. Peel and dice the onions.

6. On the tomatoes from two sides make cross-shaped cuts. Pour boiling water for 3-4 minutes. Then drain the water. Peel the tomatoes and cut them into small cubes.


7. We will cook in a cauldron. Or you can cook in another pot with thick walls. In such a dish the caviar will be stewed evenly and will not burn. We heat cauldron. Then pour oil into it and warm it up.

8. Spread onions, fry until golden brown.

9. Then lay out the carrots, fry for 5-7 minutes.

10. Now turn zucchini. Add them and fry all together for 10-15 minutes.


11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. Vegetables during this time will start a sufficient amount of juice. This is good, with him caviar will be even tastier. Do not forget to stir intermittently.

13. 5 minutes before cooked add garlic.

14. Cool or eat hot. Caviar is good in any form. But it is still better to give her a little insistence.

15. Or, lay the caviar in the sterilized jars, cover with the sterilized lids and roll up with the help of a seamer. Sterilize is not necessary.

Caviar in this case is obtained with the juice, and lay it in jars.


16. Turn over the can, put it under the blanket until it cools completely.

Or we eat with bread, washed down with sweet tea. Cheating!

All the recipes presented today are made without sterilization. They are well stored, if after cooling to put them in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before tightening them. Make it very easy.

How to sterilize jars with squash caviar
  • prepare a large saucepan, lay gauze or a piece of cloth on the bottom. Pour into it hot water, but not boiling water, so that the bank, when we put it in the water, does not burst.
  • put the jars in the pot. The lids on them should not be twisted, the banks are only covered with them.
  • add water, it should reach the shoulders of the banks.
  • put the pot on the gas stove on a big fire. After boiling, reduce the heat so that the water does not boil. and boiling moderately.
  • sterilize the floor liter cans   15 minutes, 650 grams - 20 minutes, and liter - 25 minutes.
  • then carefully remove the jar with special forceps and twist.
  • turn the neck down, cover with a rug and leave to cool completely.

Today we reviewed several delicious recipes   squash caviar. I tried to make for you a selection of the most popular ones. All these recipes have been tested, and I can tell you with confidence that one is better than the other. All are easy to prepare and all are tasty. In a word - “you will lick your fingers!”


They have only one drawback, as soon as you open the jar, the caviar disappears very quickly from there. And disappears in an unknown direction. Well, oh well! For this we prepared it!

Enjoy your meal!

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  In fact, squash caviar is a Russian invention. In 1930, it was first served on the table by Soviet cooks, but after three years, the vitamin gruel, beloved by foodies, caused an outbreak of botulism in Dnepropetrovsk. And it was permanently removed from use. Decades later, caviar returned, but in a slightly different design: the process of industrial preparation became more stringent, with tight control at all stages.

Cooking nuances

It is better to use the zucchini young, with thin skin and not had time to harden the seeds. If there is no choice, and more mature ones will do, but it is better to remove the “shell” from them, and it will take longer to fry or boil.

In the composition you need to add something that will give the dish a taste and aroma that are more appreciated by home. Tomatoes, carrots, eggplants, onions and garlic, greens, spices.

Since you have to stew vegetables in your own juice, without adding water, you should choose dishes with a thick bottom (so that the mixture does not stick). It is better if it is cast-iron or stainless steel.

Recipe and main cooking steps

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

Squashes - 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:

    Zucchini peeled, and if the seeds are too mature, they must be removed. To cut in cubes.

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

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

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

    Add greens (chopped), seasonings, and salt at the end of evaporation.

    Now you can roll the mixture into storage jars or use fresh. It is not bad to chop it previously in a meat grinder or in a blender.

Good to know

The more ingredients are crushed, the more tender the caviar at the exit. If you plan to get true dietary meal, it is not necessary to fry its ingredients. Boil the ingredients or bake in the oven, so they will get a special juiciness, without losing the taste.

Evaporation is a difficult process. To facilitate the procedure, you can use a simple trick: pour raw, crushed zucchini with salt, leave for half an hour. They will give abundant juice, which will need to be drained. After that, stewing with evaporation will take much less time.

Do you like zucchini? Prepare a puree soup according to our recipe!