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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.
Ingredients
Show 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
- Prepare all ingredients.
- 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.
- Chop them, for example, in a chopper.
- Cut the carrot into small pieces (size and shape do not matter much).
- Randomly chop the onion.
- Fry it in 30 milliliters of oil for a couple of minutes.
- Add the carrot here and continue to fry for a couple more minutes.
- Put chopped zucchini, the sautéed mixture, and tomato paste in a pot for stewing.
- Salt, add 75 milliliters of oil.
- Mix everything, place on the fire.
- 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.
- Then add sugar, ground pepper, and paprika. After mixing, continue the stewing process for another 10 minutes.
- 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.
- Place the mixture back on low heat, boil for 2 minutes, and add vinegar. Mix everything well.
- Distribute the caviar into jars.
- After securely sealing, turn the jars upside down, hide them under a thick towel, and leave for 8 hours to cool slowly.
- 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!
