The taste of this caviar is familiar to everyone from the very childhood and at the time of the harvest of fruits, many are wondering how to cook the same vegetable marrow at home. This secret we will share with you, read carefully and cook with pleasure.
How to cook tasty caviar for winter?
This set of products is designed for three kilograms of ready-cut sliced zucchini. Therefore, if you have mature vegetables, i.e. already with seeds and accordingly with a thick skin, they need to be taken more with the expectation that you will clean them and remove the middle with seeds.
Ingredients:
- carrots - 180 g;
- vegetable marrow - 3 kg;
- onion - 120 g;
- tomato paste - 270 g;
- refined oil - 135 g;
- sugar - 40 g;
- vinegar - 50 ml;
- pepper, salt.
Preparation
Zucchini, onions and carrots are peeled and cut into cubes. Cook in a cauldron, a large deep frying pan or a thick-walled saucepan. First, at half the butter fry onions and carrots, you can together, when they were rescued, we take out. We add oil and fry zucchini about 20 minutes, so that they become soft. If somewhere and there will be hardly hardly a solid piece is not terrible, tk. we will still extinguish after grinding. After the zucchini was cooked, add the fried onions and carrots. Now you need to turn all vegetables into gruel. It's easiest to make a submerged blender, or pour it into the bowl of the blender and chop it there, the main thing is to make the mashed potatoes homogeneous. We pour it back into the dishes and boil it with the lid open for 40 minutes at a low temperature. Add pepper, sugar, salt and tomato paste, vinegar and mix well. Now leave for another 20 minutes stew to make vegetables cooked together and their tastes are connected. After that, we spread it into sterilized jars and close them with prepared lids.
How to cook at home caviar as in the store?
Here are the golden proportions of the ingredients for getting the coveted caviar from the banks bought in the store. Only this will be a 100% natural fresh and non-preservative caviar.
Ingredients:
- carrots - 450 g;
- tomato paste - 90 g;
- tomatoes - 450 g;
- zucchini - 1,5 kg
- onion - 450 g;
- refined oil - 140 ml;
- sugar - 20 g;
- salt - 30 g;
- pepper.
Preparation
Marrows are mine, if they are not quite young, then we clean and cut them into cubes. A little salting and leave for 15 minutes, and then drain the juice and squeeze from excess moisture. Carrots are cleaned and cut into strips, onion - half rings. Tomatoes blanch, take off the skin and cut into cubes. Separately fry onions, zucchini and carrots, add onions and tomatoes in the end and a little more. Fold the fried vegetables in a saucepan and grind with a blender, and then add the tomato paste, half the salt and sugar, mix. Tomorrow at a small temperature of 40 minutes, do not cover the lid and often mix to evaporate excess liquid. Five minutes before the readiness to annoy and pepper, you can also add greenery.
How to cook caviar in a multivark?
Because The caviar is prepared by the way of extinguishing, then it is very convenient to prepare it with the help of a multivark.
Ingredients:
- onions - 250 g;
- tomato paste - 40 g;
- carrots - 250 g;
- zucchini - 0,5 kg
- refined oil - 50 g;
- water 50 ml;
- sugar - 25 g;
- vinegar - 15 ml;
- salt - 15 g;
Preparation
All vegetables are prepared and cut into small cubes. We pour oil into the bowl, pour carrots, salt, sugar and water and cook in the quenching mode for 10 minutes after boiling, then add zucchini and onions and continue to simmer another 20 minutes. When the vegetables are softly poured tomato paste and cook for another 10 minutes with the lid open multivarka to evaporate the already unnecessary liquid. Then pour into the blender bowl, add the vinegar and turn into a homogeneous mashed potatoes. Then we return it to the multivark and let it boil, then we cool it and serve it to the table.