Zucchini caviar according to GOST of the USSR

Delicate homogeneous texture, pleasant taste, only natural ingredients and a penny price – this is how zucchini caviar according to GOST of the USSR is remembered by every resident of the post-Soviet space. It is worth noting that this is the most delicious option among all available, and reproducing it will not be particularly difficult.

Cooking time: 2 hours + 8 hours under a blanket.

Yield: 3 jars of 0.5 l and a small remainder for tasting.

Caloric content: 80 kcal per 100 grams of the dish.

Cuisine: Soviet.

Ingredients

• zucchini (preferably young, but old ones will do) – 1.5 kg;
• carrot – 250-300 g;
• onion – 350 g;
• tomato paste – 125 g;
• rock salt – 1.5 tbsp (40 g);
• odorless vegetable oil – 75 ml + 30 ml for the frying pan;
• white sugar – 1.5 tbsp (25 g);
• paprika – 0.5 tsp;
• ground black pepper – 0.5 tsp;
• vinegar 9% – 1.5 tbsp.

Preparation

1. Prepare all ingredients.

2. Thin-skinned zucchinis can be left unpeeled, only removing any damaged areas and the tail. Next, the fruits need to be chopped in any convenient way – grater, meat grinder, chopper. If the latter options are chosen, the zucchini should be cut into pieces beforehand.

3. Chop them, for example, in a chopper.

4. Cut the carrot into small pieces (size and shape do not matter much).

5. Randomly chop the onion.

6. Fry it in 30 milliliters of oil for a couple of minutes.

7. Add the carrot here and continue to fry for a couple more minutes.

8. Put chopped zucchini, the sautéed mixture, and tomato paste in a pot for stewing.

9. Salt, add 75 milliliters of oil.

10. Mix everything, place on the fire.

11. When the mixture reaches boiling point, reduce the heat and cover the pot with a lid. Stew the mixture for 1 hour 20 minutes, stirring several times. Prepare glass jars and metal lids, sterilizing them in any way.

12. Then add sugar, ground pepper, and paprika. After mixing, continue the stewing process for another 10 minutes.

13. Next, the caviar needs to be blended until it acquires a silky homogeneous structure. Do this very cautiously, so as not to splash, as they are very hot and can cause burns.

14. Place the mixture back on low heat, boil for 2 minutes, and add vinegar. Mix everything well.

15. Distribute the caviar into jars.

16. After securely sealing, turn the jars upside down, hide them under a thick towel, and leave for 8 hours to cool slowly.

17. Zucchini caviar according to GOST of the USSR can be stored either in a cool place or at room temperature for up to 1 year. Before consumption, it is advisable to add chopped garlic and mix. The caviar can be served instead of a salad, and with a piece of fresh bread – it’s simply delicious, give it a try!