Zucchini Caviar with Paprika
Appetizers • Russian
Description
Zucchini caviar with paprika
Ingredients
- Zucchini 3 pieces
- Carrot 3 pieces
- Onion 3 pieces
- Garlic 9 cloves
- Tomato Paste 15 oz
- Tomatoes 3 pieces
- Sweet Paprika 3 tablespoons
- Ground Black Pepper 1 tablespoon
- Salt 2 tablespoons
- Sugar 2 tablespoons
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Wash the zucchini and peel the skin. Cut them in half. If the seeds are hard, remove them; if they are soft, you can leave them. Cut the zucchini into 2x2 cm cubes.
Step 2
Peel the carrot, onion, and garlic. Grate the carrot, chop the onion into cubes, and press the garlic through a garlic press.
Step 3
Heat vegetable oil in a large heavy-bottomed pot and sauté the onion and carrot for 10 minutes.
Step 4
Add all the other ingredients. Place the pot on low heat and cook the vegetables for about an hour. The lid should be slightly ajar, as the vegetables will release juice that needs to evaporate a bit.
Step 5
Blend the vegetables into a puree directly in the pot using an immersion blender, taste for salt, and add more if needed.
Step 6
Return the pot to the heat and cook the caviar for another 15 minutes, stirring constantly. Be careful: it will bubble and splatter.
Step 7
Distribute the caviar into jars, and once it cools, store the jars in the refrigerator. In this form, the caviar does not keep well and should be consumed immediately.
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