Zucchini caviar with mayonnaise and tomato
6 servings
130 minutes
Zucchini caviar with mayonnaise and tomato is a delicate, velvety dish that became popular in Russian cuisine due to its simplicity and rich flavor. Historically, zucchini caviar was created as an affordable alternative to meat pâtés and quickly won the hearts of gourmets. Mayonnaise adds creaminess, while tomato paste provides a slight tang and brightness. Garlic and spices add a spicy depth, making the taste multifaceted. This caviar pairs wonderfully with rye bread and is used as a side dish or appetizer. It is convenient to store in jars, making it an ideal preparation for winter. This dish symbolizes home comfort and traditional Russian hospitality.
1
Grate 3 kg of peeled zucchini on a coarse grater.
- Zucchini: 3 kg
2
Add 0.5 cup of vegetable oil to the pot with zucchini.
- Vegetable oil: 100 ml
3
Simmer, stirring occasionally, on low heat for 1 hour.
4
Add 450 g of tomato paste, 450 g of mayonnaise, 1 tablespoon of salt, and 0.4 cup of sugar.
- Tomato paste: 450 g
- Mayonnaise: 450 g
- Salt: 1 tablespoon
- Sugar: 75 g
5
Simmer for 40 minutes.
6
Add 0.5 teaspoon of citric acid, 0.5 teaspoon of ground black pepper, and 10 cloves of minced garlic.
- Citric acid: 3 g
- Ground black pepper: 3 g
- Garlic: 10 cloves
7
Simmer for 20 minutes.
8
Distribute into sterilized jars and seal. It yields 6.5 half-liter jars.
