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Zucchini Caviar According to the USSR GOST
Instructions
I prepare all the ingredients.
Thin-skinned zucchini can be left unpeeled; just cut away any damaged spots and the stem end. Then chop them however is convenient – with a grater, a meat grinder or a chopper. For the last two, cut the zucchini into pieces first.
I chop them, for example in a chopper.
I cut the carrot into small pieces; their size and shape do not really matter.
I roughly chop the onion.
I fry it in 30 millilitres of oil for a couple of minutes.
I add the carrot here too and carry on frying for a couple more minutes.
I put the chopped zucchini, the fried vegetables and the tomato paste into a pot for stewing.
I add the salt and pour in 75 millilitres of oil.
I mix everything and put it on the heat.
When the mixture reaches boiling point, I reduce the heat and cover the pot with a lid. I stew the mixture for 1 hour 20 minutes, stirring it a few times. I prepare the glass jars and metal lids, sterilising them by any method.
Then I add the sugar, ground pepper and paprika. After mixing, I continue stewing for another 10 minutes.
Next, the caviar needs to be blended so that it takes on a silky, even texture. I do this very carefully so that it does not splash, because it is very hot and you could get burned.
I put the mixture back on low heat, boil it for 2 minutes and pour in the vinegar. I mix everything well.
I spoon the caviar into the jars.
After sealing them tightly, I turn the jars upside down, tuck them under a thick towel and leave them for 8 hours to cool slowly.
Zucchini caviar made to the USSR GOST keeps either in a cool place or at room temperature for up to a year. Before eating, it is worth adding some chopped garlic and stirring it in. I serve the caviar in place of a salad, and with a slice of fresh bread it is simply delicious – do give it a try!
Tips
- 1
STEW FOR 1 H 20 MIN – the "secret" of tenderness. In that time the zucchini softens completely and the caviar takes on that very "GOST" texture.
- 2
BLENDER AT THE END – the "secret" of smoothness. A silky texture with no lumps is the signature feature of Soviet caviar.
- 3
VINEGAR AFTER THE BLENDER – the "secret" of aroma. The vinegar does not "cook off" and gives the finished caviar a bright tang.
- 4
GARLIC BEFORE SERVING – the "secret" of flavour. Fresh garlic stirred in when you open the jar makes the caviar even brighter. The same principle works in other kinds of zucchini caviar for the winter.
FAQ
Which zucchini should I choose? +
Ideal choices are young courgettes or white-fruited zucchini (Aeronaut, Gribovsky, Yakor) – tender flesh, few seeds. Alternatives: yellow zucchini (Zolotinka – gives the caviar a bright colour), pattypan squash (more "textured"). Older zucchini will also do (cut out the flesh with the seeds and trim off the coarse skin). A size of 20-25 cm is best. Not suitable: overgrown zucchini with woody skin and large seeds – the caviar will turn out "stringy". Fresh ones are firm and glossy, with no dents. The seed brands Gavrish, Poisk and Aelita are tried and tested. Frozen zucchini are the "budget" option – thaw them and drain off the juice. For a "premium" result, use farm-grown, soil-raised zucchini.
What can I use instead of tomato paste? +
Alternatives: homemade tomato paste – the "premium" option (more natural), puréed tomatoes (350 g – fresher), tomato purée (200 g + 30 g for thickness). The brands Pomidorka, Chumak and Mutti are tried and tested. A good paste has no starch or water in its composition. Do not use: tomato sauce with sugar or spices (it will spoil the taste), ketchup (it will change the sweetness), or paste that is near its expiry date. For a "spicy" version, add 1/2 tsp of hot paprika. For the "GOST classic", use natural tomato paste with 25-28% dry matter.
How long does the caviar keep? +
In sterile, sealed jars at room temperature – up to a year. In a cool cellar – up to 1.5 years. After opening, in the fridge – 5-7 days. Write the canning date on the jars. If a lid bulges, do not open it – throw it away. Do not store it in sunlight – the colour will "fade". It is best used within the first 8-10 months. Can it in small 0.5 L jars – they are easier to open. Before serving, take it out 15-20 minutes ahead (cold "mutes" the flavours). The 8 hours under a towel give extra pasteurisation. Do not leave an open jar at room temperature for longer than 2 hours.
What should I serve the caviar with? +
The Soviet classic: on a slice of dark bread – the "sandwich from childhood". On a fresh baguette with butter. With boiled or fried potatoes. With pasta or buckwheat – a "lean lunch". With pelmeni and vareniki – the "Russian" way to serve it. With fried eggs or an omelette – "breakfast". With a shot of cold vodka – the "Russian" way to serve it. With light beer – a "bar" snack. With sausages or frankfurters – a "budget" lunch. For a "family dinner" – with a side dish. With borscht or shchi – a "side-snack". Spread on a sandwich with herbs and cheese. With rice porridge as a sauce. A universal Soviet preserve for winter lunches and snacks.
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