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Zucchini caviar
1 serving
We put the squash on a baking sheet, place it in the oven, bring it to softness, then remove the skin, and knead the flesh with a pusher. Fry finely chopped onions in vegetable oil until half cooked, add cut tomatoes, spices, sugar. Then transfer everything to a cast-iron saucepan, pour in the remaining vegetable oil, mix thoroughly. Salt to taste, pour vinegar and mix again. Simmer under the lid until the caviar is well boiled and acquires a pleasant yellowish-golden color. We serve the caviar cold, sprinkling finely chopped dill.
We put the squash on a baking sheet, place it in the oven, bring it to softness, then remove the skin, and knead the flesh with a pusher. Fry finely chopped onions in vegetable oil until half cooked, add cut tomatoes, spices, sugar. Then transfer everything to a cast-iron saucepan, pour in the remaining vegetable oil, mix thoroughly. Salt to taste, pour vinegar and mix again. Simmer under the lid until the caviar is well boiled and acquires a pleasant yellowish-golden color. We serve the caviar cold, sprinkling finely chopped dill.
tomatoes - 500 g, courgettes - 4-5 pcs., red pepper to taste, salt to taste, vinegar - 50 g, sugar to taste, onions - 3 pcs., vegetable oil - 1 cup, apple vinegar - 50 g
