Summer - this is the time when you can prepare different goodies for the winter. One of these simple and unpretentious dishes is caviar .
A distinctive feature of the caviar between the one that is served immediately on the table and the one that is closed in the banks for the winter is the addition of vinegar or citric acid to it, otherwise a conservation explosion is guaranteed. If you still do not add this ingredient, then storage should be at a constant cool temperature.
Doctors, nutritionists are advised to eat caviar, because it is a low-calorie product, is well absorbed and contains a large number of substances useful to humans. It is especially useful to people who suffer from edema and those who have problems with the gastrointestinal tract.
Today in this article we will tell you how to cook caviar caviar, no worse than in the store. Such a vegetable dish is prepared very simply, that even a beginner in cooking with it can easily cope.
Squash Caviar - recipe
Ingredients:
- zucchini - 1 kg;
- onion - 4 pcs .;
- tomato paste - 3 tbsp. spoons;
- vegetable oil - 6 tbsp. spoons;
- salt and pepper to taste.
Preparation
Wash all vegetables well. Peel onion, cut into cubes. If zucchini is not quite young, you can peel them off and grate them or cut them into small cubes. Pour the vegetable oil into a hot frying pan and lightly roast the onions. As soon as the beet is blanched add the crushed zucchini, salt, pepper and stew it all on a small fire for 15-20 minutes under the lid. Then add the tomato paste to our caviar and continue to simmer for 40 minutes, stirring constantly so that it does not burn out. Appetizing squash caviar with tomato paste is ready. Before serving, you must cool it.
If you want this dish to please you and your family all year round, we suggest closing it in the banks for the winter.
How to cook caviar for winter?
As you know, caviar is a vegetable mix, which consists of a lot of vegetables, so the taste becomes brighter and more diverse with a large number of them. Marrows are perfectly combined with carrots and eggplants.
Ingredients:
- fresh red tomatoes - 1-1,5 kg;
- zucchini - 1-1,5 kg;
- carrots - 600-700 gr;
- red sweet pepper - 0,5 kg;
- onion - 7-9 pieces;
- tomato paste - 4-5 tbsp. spoons;
- sugar-2 tablespoons. spoons;
- salt - 2 tbsp. spoons;
- vegetable oil - 1,5-2 st;
- black ground pepper - 1,5-2 tsp.
- vinegar - 1-1.5 tbsp. spoons.
Preparation
All my vegetables and dried on a towel. We put the red tomatoes in boiling water for a couple of seconds, then take it out and cool it in cold water. So, peel the tomatoes. Squash if necessary cleaned from thick peel, pepper is cleared from seeds. We cut it in small pieces and pass through the meat grinder all the vegetables.