The best homemade squash caviar recipes for the winter

Classic squash caviar

The main secret of the classic recipe for squash caviar: all ingredients are kept in exact proportions, verified by our grandmothers.

So, you will need:

1. Zucchini - 1 kg, without seeds and skin. We advise you to take fully ripe fruits - although there are more problems with them, the dish will turn out to be surprisingly tasty.
2. Carrots - 130 grams.
3. Tomato paste - 2 tbsp spoons.
4. Onion - 90-100 grams.
5. Sugar, salt - 1 tsp.
6. Unrefined vegetable oil.
7. Fresh parsnips - Art. a spoon.
8. Spices: sweet peas - 5 peas, bitter - 10.
9. Water.

The amount of food is enough for 4 servings. Now let's move on to cooking. Cut the vegetables into rings, fry a little in hot sunflower oil on both sides. When all the circles are fried, pour in a little water, simmer until the circles are soft.

Cut carrots, parsnips and onions into large cubes, fry until a barely noticeable crust, then simmer in the same way with a little water. When the cubes become soft, they can be removed from the heat.

Put the finished ingredients in a blender and grind until puree. Put the vegetable puree back into the pan, add the tomato paste and add 3 tablespoons of oil. Simmer until thick, about 15 minutes. When the puree thickens, add salt, sugar, spices to it, leave on fire for another 10 minutes.

To keep the caviar from zucchini fresh for a long time, preserve it.

Video "Fast squash caviar for the winter"

From this video you will learn a recipe for delicious squash caviar for the winter.

Multicooker recipe

You can cook your favorite snack not only in a frying pan, but also in a modern multicooker.

You will need the same ingredients that were used for the recipe above, but with some deviations:

• zucchini - 1 kilogram;
• carrots - 130 grams;
• tomato paste - 3 tbsp. spoons;
• onion - 90 grams;
• sugar, salt - 1 tsp;
• sunflower oil - 2 tbsp. spoons;
• spices: black and red pepper to taste.

Cut all vegetables into cubes.

Place the chopped in a multicooker, add salt. Let it brew for 20 minutes - during this time, the vegetables will begin to secrete juice, in which they will subsequently be stewed. This will make the caviar juicier, as no water is used during cooking.

Add tomato paste, sugar, spices. Close the multicooker and set the simmering mode for 2 hours. Stir every 15 minutes.

After 2 hours, open the multicooker - try the cooked one. You can add spices if necessary. If there is a lot of juice, put the stewing mode back on, evaporate the liquid for 10-15 minutes in an open multicooker.

Grind the workpiece well with a mixer or hand blender, and simmer for a few more minutes. It remains only to roll up the cans of caviar - it is ready for winter!

In pieces

You can hardly buy caviar in pieces in a store, but you can cook it at home.

So, you will need:

• 1 medium zucchini;
• 1 medium carrot;
• 1 tomato;
• 1 medium onion;
• 2 cloves of garlic;
• sugar, salt - to taste;
• 1 bunch of greens;
• Bay leaf;
• sunflower oil;
• spices: red and black pepper to taste.

Cut all the vegetables into nice cubes in advance. Zucchini must be removed from the skins and seeds.

Pour oil into the pan, fry the carrots. Add garlic and onion, fry for 3 minutes. Then add chopped tomato to carrots, onions and garlic, salt, simmer for 10 minutes over low heat.

Finally, you can add zucchini, a little of your favorite greens, bay leaves, sugar, spices. Simmer in our own juice until tender.

It turned out to be a delicious dish, where each bite has retained its taste and benefits. Preservation of caviar will not hurt, you can safely roll it up to enjoy vegetables in winter.

Through a meat grinder

As the name suggests, you need a meat grinder for this recipe.

• zucchini - 2 kg;
• onions - 600 gr;
• garlic - 10 cloves;
• tomatoes - 800 gr;
• carrots - 0.5 kg;
• sweet pepper - 1 kg;
• sugar, salt - to taste;
• vegetable oil;
• vinegar 70% - 1 teaspoon;
• spices: black, red pepper to taste.

Cut the vegetable ingredients into large cubes. Peel the tomatoes beforehand.

Pass each vegetable through a meat grinder, put in its own separate plate. Grate the garlic or chop it with a garlic press.

Saute the carrots and onions in oil until golden brown. Then add the rest of the vegetables and simmer until boiling.

Pour vinegar into the boiling mixture, add sugar, salt and spices. Cook for half an hour until tender. While vegetables are being prepared, you can sterilize the cans in order to preserve the resulting dish later.

The best recipes

There are a huge number of ways to prepare caviar, below you will find the most popular ones.

In Jewish

Ingredients:

• zucchini - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 4 pcs.;
• parsley greens - 1/2 bunch;
• onions - 2 pcs.;
• salt, sugar;
• sunflower oil;
• spices: sweet peas - 5 peas, bitter - 10;

We rub all vegetables on a coarse grater or chop with a knife. Make sure all pieces are the same size.

Place all the chopped zucchini in a dry frying pan, put on low heat. Water will start to stand out from them - continue to stew the vegetables until the liquid evaporates. Pour some oil into the zucchini, add carrots, onions, simmer for 20 minutes.

Then add the tomatoes, sugar, salt, spices, mix well - cook for another 15 minutes. Garnish the finished dish with chopped parsley.

Hastily

If you are short on time, but want squash caviar, there is a simple recipe for a dish that can be prepared in half an hour.

• zucchini - 2 pieces;
• carrots - 130 grams;
• onions - 90-100 grams;
• 1 tablespoon ketchup or tomato sauce
• sugar, salt - to taste;
• vegetable oil - required for frying;
• garlic - 1-2 cloves.

Grate all vegetables or chop with a knife. Put all the ingredients in a preheated pan, except for spices, pour in a little sunflower oil. Simmer over low heat for a quarter of an hour. Add tomato sauce or ketchup, sugar, salt, spices. Simmer for another 5-10 minutes.

With tomatoes and mayonnaise

Ingredients:

• half a pumpkin - 1.5-2 kilograms;
• zucchini - 3 pieces;
• mayonnaise - 250 gr;
• tomato paste - 300 gr;
• onions - 0.5 kg;
• sugar - 4 tbsp. spoons;
• salt - 2 tbsp. spoons;
• sunflower oil;
• spices: peas, bay leaves;

Remove the zucchini and pumpkin from the peel and seeds, cut into large cubes, grind through a meat grinder. Put the resulting mass in a frying pan, pour in a little oil, put on low heat.

While the squash and pumpkin are stewing, chop the onion finely and add to the pan, cook for 10 minutes. Now add tomato paste, mayonnaise.

Transfer the mass of future caviar into a saucepan and, without adding water, cook for an hour, stirring. Add sugar, salt, spices. Cook for half an hour.

Place the bay leaf 5 minutes before cooking, but remove it when done. Hot squash and pumpkin caviar can be preserved.

According to GOST

If you remember the GOST canned squash caviar from the store, then this recipe will seem to you the best.

So how to make that very squash caviar for the winter?

• zucchini - 3 kg;
• parsley root - 50 gr.;
• carrots - 190 gr.;
• onion - 130 gr.;
• tomato - 1 pc.;
• tomato paste - 250 gr., natural, as per GOST;
• vegetable oil - 140 ml;
• sugar - 1 tsp;
• salt - 1 tbsp. a spoon;
• 6 peas of allspice black pepper, minced;

Peel the zucchini, cut them and fry them a little in oil. When they are golden brown, transfer to a separate plate. Grate onion, parsley root and carrots on a coarse grater. Fry the resulting mixture until soft. Mix all vegetables, use a blender or mixer to puree. Simmer the resulting mass for a quarter of an hour, then add tomato paste, spices. Stir well and cook for another 5 minutes.