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Zucchini caviar: a recipe as in the store, step by step with a photo

Homemade recipes for squash caviar as in the store

Skillfully cooked courgette caviar has become one of the best dishes for snacking. A slice of bread and butter smeared with a thick layer of caviar, what could be more delicious ?! A fried potato with a golden crust, and with caviar — the best dinner of the cottager or backpacker.

Squash caviar for many years among the Russian-speaking population occupies a leading position in the number of winter blanks. The recipes of the dishes are vast and each of them has its own composition and taste, which makes homemade caviar a universal snack.

We offer to your court a few of the best and most delicious recipes for squash caviar to taste the one that is sold in stores. Which to choose — decide for yourself.

So, let’s start cooking the most delicious caviar.

We will need the following types of products. It is better to cook them in advance — wash, peel, cut, because the cooking process at its first stage is fast enough and you should not overcook the vegetables.

  • 3 large zucchini, a total weight of one and a half kilograms;
  • 0.5 kilograms of fresh carrots, it is better to take with blunt noses, it is, as practice shows, always sweeter;
  • 3 large onions;
  • 3 large bell peppers, yellow or red;
  • 5 large ripe tomatoes, preferably even slightly overripe, they will give the flesh;
  • 1.5 tablespoons of wheat flour of the first grade;
  • Salt, pepper — to taste;
  • 0.2 liters of vegetable oil.

Pre-set on the fire a deep frying pan, add vegetable oil. Do not regret, the vegetables will absorb it quickly. Leave over low heat until the oil is hot.

Zucchini peeled, cut into small cubes, small in order that they quickly roasted and for further ease of processing.

Fry the zucchini until light golden brown, add the onion, fry.

Fried onions, add carrots grated on a coarse grater, also sauté. Do not forget that we do all the manipulations with the lid open.

Carrots, zucchini and onions should together form a homogeneous mass of a pleasant and delicious golden hue.

Throw in finely chopped Bulgarian pepper, pour tomato paste. Cooking it while our vegetables are being stewed. Tomatoes simply rub on a coarse grater, leaving the skin, it is not suitable for use in this dish.

Salt and pepper to taste, salt is recommended to take with spices or herbs, so caviar acquired piquancy.

Important point! Cover the lid, stew until fully prepared for about 15 minutes, not more.

It took 15 minutes, try on the salt. If the taste is pleasant and squash caviar is almost ready to eat, add flour with simple sieve movements. This will help avoid the formation of flour clumps.

Leave on fire for another minute, remove. Blender bring the resulting mass to a mushy state.

In the case when all proportions are sustained, squash caviar will acquire the color and consistency of the store version.

The recipe of the “Soviet” squash caviar as in the store has been preserved since that time, the process does not take much time, and the appetizer is as good as the store. A recipe for the lazy!

  • 1 medium-sized squash;
  • 1 carrot;
  • Half onion;
  • 1 bell pepper, preferably yellow or green;
  • 2 tablespoons of sweet tomato paste.
  • Vegetable oil, salt.

In a preheated deep frying pan with vegetable oil, we send zucchini, cut into small cubes, carrots, peppers, onions, close the lid and simmer for 20 minutes. Add tomato paste, salt to taste and continue to stew under the lid closed for another 15 minutes.

Cooked squash caviar as in a shop is ground in a convenient way. This is best done in a blender. And enjoy the taste of delicate squash caviar appetizers.

GOST — a set of basic requirements for consumer goods. Compliance with food requirements of GOST — evidence of their quality and suitability for consumption.

How to cook squash caviar as in the store by all standards, now tell.

  • 5 medium-sized zucchini, preferably without seeds;
  • 4 large carrots;
  • 3 large onions;
  • 2 bell peppers;
  • 3 large tomatoes;
  • 1.5-2 tablespoons of flour, the total volume depends on the consistency obtained in the course of the dish;
  • 100 grams of unscented sunflower oil;
  • Salt, pepper to taste.

All vegetables thoroughly washed, peeled. Peel with peppers and tomatoes removed after. We put everything on a baking sheet, pour water on it and put it in a preheated oven to a temperature of 1800 degrees Celsius for 25-30 minutes.

In the process we are watching the vegetables, if necessary we add water, their purpose of being in the oven is to acquire gentle softness.

Vegetables are ready, give them a little cool, remove the skin from peppers and tomatoes. Mix all the vegetables together, grind with a blender. Salt, pepper, pour in oil, bring to a boil in a cast-iron pan or cauldron.

Most likely, at the exit, the almost finished dish will look watery. That is why we need flour. Slowly, we enter 1,5-2 tablespoons, we look at a consistence.

Remove from heat, lay out on the banks and roll up in the usual way.

How to cook squash caviar for the winter in the store? The recipe is quite simple, easy to remember, even without recording. Basis — equal proportions of all ingredients, for example, take 2 each:

  • 2 zucchini;
  • 2 carrots;
  • 2 onions;
  • 2 bell peppers;
  • 2 tablespoons with a hill of tomato paste;
  • 2 black peppercorns;
  • Salt, vegetable oil, odorless, refined.

Grate all vegetables on a coarse grater, fry over low heat until light sand color.

Add tomato paste, salt, pepper, simmer for 10-15 minutes.

Grind with a blender. Banks are sterilized. It is more convenient to take the capacity of small volumes — up to 500 ml. we spread ready caviar, roll it up and again sterilize in boiling water for 10 minutes.

Carefully remove the jars with squash caviar from the water, wrap with a large towel and leave in this position until complete cooling.

Before the onset of winter and direct consumption, finished products are stored in a cool room — a cellar, a basement, in case of emergency, a storage room will also be suitable.

With the caviar sorted out, and now read about how to cook adjika zucchini for the winter. Tasty snack too!

How to roll marinated scallops correctly? Here you will know the answer.

And then read the recipes for apricot jam for the winter.

Each hostess in the arsenal has a couple of valuable tips to improve the taste of any dish. Let’s tell about the «caviar».

In addition to the usual salt and pepper, as a seasoning, you can add finely chopped parsley, a clove of garlic.

Flour should not be administered all at once, you can get too thick a dish, because the flour particles tend to swell, taking away excess moisture. If the entered part was not enough, enter the remainder.

Salting vegetables is best at the end.

Tomatoes were sour and your caviar is a little sour? Do not worry, help sugar! One teaspoon or 4 cubes of refined sugar will save the situation.

Remove the skin from tomatoes and peppers simply enough, pour in boiling water and hold in hot water for 1-2 minutes, lightly scrape off the thin skin, which can spoil the tenderness of caviar, if it suddenly remains in the dish.

Squash-like caviar in the store will be much tastier if you use zucchini instead of the usual green zucchini. But this is a big-big secret!

Do not be afraid to experiment with tastes. Like spicy? Put half a pod of red hot pepper. Appreciate the classics? Strictly follow the step-by-step instructions described above and enjoy the true taste of natural squash caviar as in a shop, but still homemade.

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