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.
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.
- 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.
- Red sweet pepper: 2 pieces
3
We peel the zucchini and also cut them.
- Zucchini: 5 piece
4
Finely chop the onion and garlic, and sauté in 1 tablespoon of oil and 5 tablespoons of water until soft.
- Onion: 1 head
- Garlic: 4 cloves
- Olive oil: to taste
- Tomato juice: 4 tablespoons
5
Add the peppers, stirring, and simmer for five minutes.
- Red sweet pepper: 2 pieces
6
Now the tomatoes. Here we wait for them to release juice well - we will need about ten minutes.
- Tomatoes: 5 piece
7
Next are the zucchini. Simmer with the lid open for about five minutes.
- 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.
- 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.
