Spicy squash caviar
6 servings
30 minutes
Spicy zucchini caviar is the embodiment of warm flavors and summer harvest in Russian cuisine. This dish has been prepared in homes for centuries, filling them with the aroma of spices and stewed vegetables. Its history dates back to Soviet times when zucchini caviar began to be actively made at home. The delicate texture and harmony of spicy notes make this caviar not just a snack but a full complement to bread, meat, and even as a sauce. The combination of carrot sweetness, tomato tartness, and zucchini freshness unfolds under the influence of thyme and paprika, while garlic adds zest. This caviar is versatile—it is good as a standalone dish or as a side dish, bringing richness and depth of flavor to food. It can be served chilled or slightly warmed up, enjoying its rich bouquet.
1
Immerse tomatoes in boiling water for a few minutes, making a cross-shaped cut on the round end beforehand. Remove the skin, cut into segments, and remove the seeds. Dice the flesh into small cubes.
- Onion: 1 piece
- Young zucchini: 2 pieces
- Tomato paste: 1 tablespoon
2
Cut the zucchini into 1-2 cm cubes. Chop the cilantro finely. Mince the onion, carrot, and celery.
- Young zucchini: 2 pieces
- Coriander: 1 bunch
- Onion: 1 piece
- Carrot: 1 piece
- Celery stalk: 2 pieces
3
Heat oil in a deep pan, add onion, carrot, and celery. Sauté until soft.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Carrot: 1 piece
- Celery stalk: 2 pieces
4
Add tomatoes and simmer for a couple more minutes. Add cilantro, thyme, and paprika, and squeeze in garlic.
- Young zucchini: 2 pieces
- Coriander: 1 bunch
- Thyme: to taste
- Sweet paprika: 1 teaspoon
- Garlic: 5 clove
5
Mix everything and add the zucchini. Season with salt and pepper. Simmer on low heat for 10 minutes, then add tomato paste and cook for another 10 minutes.
- Young zucchini: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Tomato paste: 1 tablespoon
6
Cool down, blend in a blender.
- Young zucchini: 2 pieces