Chopped squash caviar
10 servings
240 minutes
Chopped zucchini caviar is a true embodiment of traditional Russian cuisine, embodying the simplicity and depth of rural recipes. This masterpiece has been created over centuries when vegetables were chopped by hand without using a blender, preserving their texture and rich flavor. Zucchini, tomatoes, onions, and garlic are slowly stewed in a pot, absorbing each other's aromas before transforming into a tender, slightly tangy puree with a rich spicy note. This dish pairs perfectly with rye bread, complementing its velvety consistency. It can be served as a cold appetizer, used as a side dish or even as an independent meal. Vinegar adds a slight piquancy to it while stewing deepens the flavor and reveals all facets of traditional Russian gastronomy.
1
Prepare all the ingredients.
2
Remove seeds from zucchini and cut into medium-sized cubes.
- Zucchini: 3 pieces
3
Cut the onion into feathers.
- Onion: 2 heads
4
Cut the tomatoes into large pieces. If desired, blanch them and peel the skin.
- Tomatoes: 3 pieces
5
Chop the garlic coarsely.
- Garlic: 4 cloves
6
Heat vegetable oil in a cast iron pot, add vegetables, and simmer on medium-low heat with a lid for about 3 hours. Stir occasionally.
- Vegetable oil: 15 ml
7
Let the cooked vegetables cool until they are barely warm.
8
Place the vegetables on a board and chop them with a knife or cleaver until they are pureed.
9
Salt, pepper, add vegetable oil and vinegar.
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: 15 ml
- 9% table vinegar: 1 teaspoon
10
Place the zucchini caviar in sterilized jars and store in the refrigerator.
