Zucchini caviar with carrots and onions

Make delicious squash caviar with carrots and onions for the winter. Vegetables for her are first fried and then stewed with tomato paste and paprika.

• Recipe author: Daria Rodionova
• After preparation, you will receive 10 servings
• Total recipe preparation time: 120 minutes

Ingredients

• Onions 1 kg
• Carrots 1 kg
• Zucchini 3 kg
• Vegetable oil 3-5 tbsp. spoons
• Tomato paste 3 tbsp spoons
• Ground paprika 1 tbsp a spoon
• Ground black pepper ¹⁄₂ – 1 tbsp. a spoon
• Sugar 2 tbsp. spoons
• Salt 1 tbsp. a spoon
• Apple cider vinegar 9% 2 tbsp spoons

Cooking method

• Chop the onions and carrots in medium pieces. Fry the onion and oil in a deep saucepan or cauldron until lightly browned.

• Use a slotted spoon to remove the onion and transfer to a plate. Throw the carrots in the oil and brown too.

• Meanwhile, cut the courgettes into slices. If they are old or large, remove the skins and seeds first.

• Use a slotted spoon to transfer the carrots to the onions. Pour the zucchini into the oil and fry only slightly.

• Add the rest of the vegetables and leave covered for 10 minutes over medium heat.

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• Then simmer for another 40-50 minutes, stirring occasionally.

• Reduce heat to medium-low and cook for 20 minutes. Then spread the tomato paste over the top, close the lid again and leave for 10 minutes.

• Stir and cover loosely for a few minutes.

• Add paprika, pepper, sugar and salt. Pour in the vinegar. Mix everything thoroughly. Simmer for another 20-30 minutes.

• Purée vegetables with a hand blender. Divide the hot caviar into sterilized jars.

  How to sterilize jars: 6 simple and proven ways

• Roll up and wrap something warm. After cooling, transfer to a cool, dark place.

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