Squash caviar is very similar in taste to squash caviar. You can cook for future use to enjoy it in winter. We supplement the main ingredient with a minimal set of vegetables so as not to overshadow the main taste of the squash.
Before stewing, it is better to fry the vegetables a little, then the caviar will turn out to be more aromatic. Tomato paste, spices and vinegar are also added to the vegetable mix, which not only makes the appetizer taste sharper, but also ensures its storage reliability.
Caviar from squash for the winter can be rolled into jars in chopped form or leave vegetables in pieces. In both cases, it turns out delicious.
The number of products is indicated for approximately 2 500 ml cans.
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Ingredients:
Patissons - 1.5 kg.
Carrots - 2 pcs.
Bulb onions - 1 pc.
Garlic - 3 wedges
Vegetable oil - 50 ml.
Tomato paste - 1 tablespoon
Vinegar 9% - 30 ml.
Sugar - 1 tsp
Water - 50 ml.
Salt, pepper - to taste
Step by step recipe:
Prepare everything you need to create caviar. Wash the vegetables thoroughly and then dry.
From the onion head, peel off the husk from above, and cut the vegetable itself into large squares and throw it over the hot oily surface of the frying pan (choose a large diameter so that the entire serving of vegetable mixture). Fry the onions for 2 minutes over medium heat.
Peel off the top layer from the carrots, cut the root vegetable into medium cubes. All the ingredients should be coarse to medium, but not fine to keep the vegetables from burning. Add the carrots to the onions.
Peel off the top layer from the squash, scrape off the large seeds and veins inside. Unlike zucchini, this vegetable has a rather tough skin, so it must be removed, the easiest way to do this is with a vegetable peeler. Cut the squash pulp into cubes, put in a pan with onions and carrots.
Add finely chopped garlic to the mixture with a knife. Fry for 5 minutes, season with salt. Add more oil if necessary.
When the pieces of squash become a little softer, transfer the mixture to a saucepan, pour in water. After boiling, reduce the heat to a minimum, cover the container with a lid. Simmer vegetables for 30 minutes.
In the process, add tomato paste to the vegetable mass. Distribute by stirring.
After a while, kill the vegetables with an immersion blender. Pour in vinegar, add sugar and pepper, add salt if necessary.
Bring the homogeneous caviar back to a boil, then fill sterile jars with it to the very neck. Be sure to eliminate air bubbles inside. Close the jars immediately with sterile lids, cool under a blanket.
Next, send the blanks to the pantry or cellar and store there until winter.
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