Zucchini caviar, which is just the right time to close for the winter: a Kherson recipe with an unexpected ingredient
The recipe for Kherson-style zucchini caviar was shared by host Valentyna Khamayko together with culinary researcher Olena Braychenko, who said that the characteristic feature of this caviar variant is its smooth, uniform consistency.
A simple proportion is important - zucchini, carrots and onions are taken one kilogram each. The vegetables are first stewed, then chopped into a single mass. And then an ingredient appears that you might not expect in a traditional vegetable preparation, namely unagi sauce. According to Hamaiko, it is he who gives the dish expressiveness and rich taste.
For caviar, it is better to take young zucchini with small seeds, because large seeds from overripe vegetables can ruin the delicate consistency of the finished caviar.
Zucchini caviar for the winter: Kherson-style recipe - video
- zucchini – 1 kg;
- carrots – 1 kg;
- onion – 1 kg;
- sunflower oil – 200 g;
- tomato paste – 200 g;
- sugar – 100 g;
- salt – 2 tbsp.
- spices to taste;
- unagi sauce to taste.
1. First, you need to stew the onions and carrots, and separately chop the zucchini. When the vegetables become soft, you need to beat them until they are smooth.
2. Add tomato paste or tomato sauce to the vegetable mixture. Then add unagi sauce to your taste. Stir everything together and return the mixture to the pan.
3. The caviar needs to be reheated well. According to the recipe authors, this is important so that excess moisture evaporates and the finished hot mass can be more conveniently transferred into jars.
4. For winter harvesting, the jars must be sterilized beforehand. The program used a sterilized jar, and the finished caviar was sealed hot after reheating.
5. Ready-made zucchini caviar can be served immediately after cooking, and some can be left for winter supplies.
