Delicious caviar from zucchini recipes

A few years ago in the store it was easy to buy caviar of the best quality, that is the same as we remembered it from the time of the USSR: small grains and excellent taste - its main characteristics. The whole secret of extraordinary taste lies in the proper preparation. After all, it was eaten and eaten by even those who, in some versions of home cooking, would not even try this dish. The article will consider how to recreate a culinary masterpiece by all the rules of GOST.

First of all, it is necessary to remember the list of ingredients, without which ready caviar from zucchini, the recipes of which will be indicated below, will lose such memorable taste qualities:
- zucchini,
- tomatoes, which in the extreme case can be replaced with tomato paste,
- carrot,
- onion,
- flour,
- roots of parsley, celery, parsnip,
- salt, sugar and spices.

Caviar from zucchini recipes for cooking can have different, the taste of the finished product will depend on whether they are fried or are fried. According to the requirements of GOST, caviar should retain a small grain size. To ensure that the result was an excellent taste, it is necessary to select fresh products of good quality. Particular attention should be paid to tomato paste, if it is not possible to use fresh tomatoes. It should not be acidic - it indicates the unnecessary additives that prevent the observance of the original formula.

The craftsmen say that the recipe for squash caviar according to GOST has only one main secret - the addition of flour. It is due to the wheat flour that the consistency becomes viscous and homogeneous. Consider the sequence of preparation in more detail:
1) zucchini (3 kg), peeled from seeds, processed in a meat grinder, after which they cook for about half an hour,
2) separately fry onions and carrots on vegetable oil (3 tablespoons),
3) the roast is wiped through a sieve, after which it is mixed with boiled squash,
4) all the necessary spices, tomatoes (tomato paste), salt and vegetable oil are also added to the mixture and then stewed on low heat for about two hours (readiness indicator - almost complete absence of the liquid part),
5) fry the wheat flour (3 tablespoons) a little and together with finely chopped greens, spices, black pepper (its amount depends on taste preferences) is added to the extinguished mixture,
6) the resulting mixture is boiled for 5-6 minutes,
7) the recipe of caviar caviar is finished in accordance with GOST, after the finished product is transferred to the cans in a hot form and rolled up.

Some factories produce a little "modified" caviar from courgettes. Recipes in such cases can include pumpkin, Bulgarian pepper and other chalk additives in the form of various spices. Also recommend adding table vinegar, the amount of which depends on how much acidic tomato paste. In the above recipe, it is better to take 2 tablespoons of vinegar.

Folk recipes from young zucchini offer the following method of preparation:
1) zucchini with a twist together with tomatoes and quaff before evaporating the liquid,
2) roasting from onions and carrots on vegetable oil is also added to the mixture and stew for half an hour,
3) add the scented pepper, bay leaf (hold for 2 minutes and immediately take out), as well as a few black peppercorns and greens.
The result is small pieces, but caviar from zucchini recipes can be easily transferred into puree in standard ways.

Of course, to prepare caviar it is better to use young zucchini. It is not only useful, but also practical - it does not take time to clean large fruits from seeds, and you do not need to remove the peel, because it is still tender and has not acquired the hardness of a mature vegetable. In addition, recipes from young zucchini are especially useful for young children.

Caviar caviar is a pleasant addition to the table, regardless of the season. It also suits well as a snack or filling for a sandwich.