Zucchini caviar with balsamic vinegar

12 servings

60 minutes

Zucchini caviar with balsamic vinegar is an exquisite dish of Russian cuisine that combines the tenderness of vegetables with a light tanginess. The origins of this recipe trace back to the traditions of home canning when housewives aimed to preserve the taste of summer. Tomatoes, bell peppers, and zucchini slowly stewed acquire a rich aroma, while balsamic vinegar adds a touch of sophistication. This caviar is versatile: it can be served as an appetizer spread on fresh bread or as a side dish to meat and fish. Chilled, it reveals its flavor even better, becoming an ideal complement to the meal. With its delicate texture and balanced taste, it appeals even to those who are not particularly fond of zucchini.

Energy value per serving

• Calories: 58.7
• Proteins: 1.8g
• Fats: 0.5g
• Carbohydrates: 11.7g

Ingredients

• Zucchini: 5 pc
• Tomatoes: 5 pc
• Red sweet pepper: 2 pc
• Onion: 1 head
• Garlic: 4 clove
• Tomato juice: 4 tbsp
• Balsamic vinegar: 2 tbsp
• Ground black pepper: to taste
• Salt: to taste
• Olive oil: to taste

Cooking steps

1. We blanch the tomatoes, score them, pour boiling water over them for a few minutes, peel them, and if the seeds are very large, we remove them as well. We cut them into cubes, pour juice over them, and let them sit a bit — it will give a light 'pickled' flavor.

   Required ingredients:

   • Tomatoes: 5 piece
   • Tomato juice: 4 tablespoons

2. Now the peppers and zucchini. We clean the peppers from the stems and seeds, cutting them into small cubes, no larger than 1x1 cm.

   Required ingredients:

   • Red sweet pepper: 2 pieces

3. We peel the zucchini and also cut them.

   Required ingredients:

   • Zucchini: 5 piece

4. Finely chop the onion and garlic, and sauté in 1 tablespoon of oil and 5 tablespoons of water until soft.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 4 cloves
   • Olive oil:  to taste
   • Tomato juice: 4 tablespoons

5. Add the peppers, stirring, and simmer for five minutes.

   Required ingredients:

   • Red sweet pepper: 2 pieces

6. Now the tomatoes. Here we wait for them to release juice well - we will need about ten minutes.

   Required ingredients:

   • Tomatoes: 5 piece

7. Next are the zucchini. Simmer with the lid open for about five minutes.

   Required ingredients:

   • Zucchini: 5 piece

8. Now we cover everything and forget for about twenty-five minutes.

9. Once, in the middle, we stir and also add salt, pepper, and vinegar.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste
   • Balsamic vinegar: 2 tablespoons

10. Let it cool and send it to the fridge for at least six hours, or better yet - overnight.