Squash caviar

Why pasty vegetable-stew It is called caviar, it is not known for sure. Most likely, in times of total scarcity, spreading something on bread, it was nice to think that it was caviar!





Now manufacturers offer this product with a different taste, which often only remotely resembles the unforgettable taste of Soviet squash caviar. Well, squash At the height of the season, it’s not that difficult!





By prescription. "Site" preparation squash It does not involve passing vegetables through a meat grinder and prolonged stewing. And the color, consistency and taste of this caviar is difficult to distinguish from the one that was sold on all shelves once vast, and now non-existent country.





Squash caviar Ingredients

• 1kg zucchini
• 1-2 carrots
• 1 bulb
• 2–3 tbsp tomato paste
• salt, pepper to taste
• 0.5 tsp sugar
• 4 tbsp vegetable oil

Preparation

1. Wash the zucchini in small cubes. If they overripe, previously removed the seed.
   
   
   
   
2. Roast zucchini until easy roasting in 3 tbsp. l. vegetable oil in 2-3 approaches so that they are placed in 1 layer in the pan.
   
   
   
   
3. Cut the onions finely, grind the carrots. Roast them together in the remaining 1 tbsp oil. Add zucchini, cover and extinguish the vegetables for 10 minutes, stirring periodically.
   
   
   
   
4. Add the tomato paste, salt, pepper, sugar, stir and stir for another 10 minutes. If the zucchini are young, you can not add water.
   
   
   
   
5. Ready and slightly cooled vegetables whip a blender: so you will get an excellent pasty consistency. If you cook caviar for storage, you can once again bring the mass to a boil.
   
   
   
   

An extremely useful and easily digestible food product is ready. Only fresh bread to cut and green ray to wash - it will be delicious!

Share with your friends this completely non-sloppy recipe for homemade caviar from squash, let them appreciate it!