Zucchini caviar with paprika

12 servings

120 minutes

Zucchini caviar with paprika is a bright representative of Russian cuisine, originating from times when vegetables were the foundation of nutrition. This simple yet flavorful recipe combines tender zucchinis, sweet paprika, and aromatic garlic to create a rich and velvety texture. The slight acidity of tomato paste adds depth to the caviar's flavor while carrots contribute natural sweetness. The caviar is perfect as a standalone snack, spread on bread, or as an accompaniment to meat and fish dishes. Its soft, harmonious taste appeals to both adults and children. It is served chilled, enhancing its flavor even more. Despite its simplicity in preparation, this dish carries the warmth of home cooking, evoking memories of family meals and cozy evenings.

Energy value per serving

• Calories: 129.4
• Proteins: 4.5g
• Fats: 5.1g
• Carbohydrates: 19g

Ingredients

• Zucchini: 3 pc
• Carrot: 3 pc
• Onion: 3 pc
• Garlic: 9 clove
• Tomato paste: 380 g
• Tomatoes: 3 pc
• Sweet paprika: 3 tbsp
• Ground black pepper: 1 tbsp
• Salt: 2 tbsp
• Sugar: 2 tbsp
• Vegetable oil: 50 ml

Cooking steps

1. Wash the zucchini and peel the skin. Cut into two parts. If the seeds are hard, remove them; if soft, you can leave them. Cut the zucchini into 2x2 cm cubes.

   Required ingredients:

   • Zucchini: 3 pieces

2. Peel the carrot, onion, and garlic. Grate the carrot, chop the onion into cubes, and crush the garlic.

   Required ingredients:

   • Carrot: 3 pieces
   • Onion: 3 pieces
   • Garlic: 9 cloves

3. Heat vegetable oil in a large heavy-bottomed pot and sauté onion and carrot for 10 minutes.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Onion: 3 pieces
   • Carrot: 3 pieces

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 open as the vegetables will release juice that needs to be reduced a bit.

   Required ingredients:

   • Tomato paste: 380 g
   • Tomatoes: 3 pieces
   • Sweet paprika: 3 tablespoons
   • Ground black pepper: 1 tablespoon
   • Salt: 2 tablespoons
   • Sugar: 2 tablespoons

5. Blend the vegetables into a puree directly in the pot, taste for salt, and add salt if needed.

   Required ingredients:

   • Salt: 2 tablespoons

6. Put the pot back on the heat and cook the caviar for another 15 minutes, stirring constantly. Be careful: it will bubble and splash.

7. Place the caviar in jars, and when it cools down, put the jars in the refrigerator. In this form, caviar does not keep long; it should be consumed immediately.