Fragrant squash caviar
1 serving
50 minutes
Aromatic zucchini caviar is a classic dish of Soviet cuisine that carefully preserves the taste traditions of the past. Its delicate texture, rich vegetable flavor, and subtle hints of garlic and herbs make it indispensable on any table. Zucchini gives the caviar a special softness, while the combination of carrots, onions, and tomatoes fills it with sweet-spicy notes. Balsamic vinegar adds a barely noticeable tanginess that balances the overall harmony of flavors. Zucchini caviar is perfect as a standalone dish or as an accompaniment to meat, side dishes, and fresh bread. It can be served cold or warm, with its rich flavor particularly pronounced after a short infusion. This simple yet refined dish embodies homey comfort and warm memories of family meals.
1
Peel and chop the onion. Grate the carrot.
- Onion: 0.5 piece
- Carrot: 1 piece
2
Chop the garlic and sauté it in a pan. Add onion and carrot. Season with 0.5 tsp of salt.
- Garlic: 2 cloves
- Onion: 0.5 piece
- Carrot: 1 piece
- Salt: 1.5 teaspoon
3
Cut the tomatoes into cubes, grate the zucchini. Chop the celery finely.
- Tomatoes: 1 piece
- Young zucchini: 1 piece
- Celery stalk: 0.7 stem
4
When the carrot and onion are fried, add the tomato. Stew until the tomato releases its juice. Then add zucchini and celery. Salt to taste.
- Tomatoes: 1 piece
- Young zucchini: 1 piece
- Celery stalk: 0.7 stem
- Salt: 1.5 teaspoon
5
Cook until ready. Before removing from heat, add vinegar, sugar, and spices. You can also add herbs.
- Balsamic vinegar: 0.5 tablespoon
- Sugar: 1 teaspoon
- Seasonings: to taste
6
To puree.
7
Boil (I added more water, it was a very thick mixture).
8
Transfer to a jar or container. Caviar does not last long.