VEGAN

Zucchini Caviar with Paprika

Appetizers | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Zucchini caviar with paprika

Ingredients

Zucchini - 3 pieces
Carrot - 3 pieces
Onion - 3 pieces
Garlic - 9 cloves
Tomato Paste - 13.4 oz
Tomatoes - 3 pieces
Sweet Paprika - 3 tablespoons
Ground Black Pepper - 1 tablespoon
Salt - 2 tablespoons
Sugar - 2 tablespoons
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Wash the zucchini and peel the skin. Cut them in half. If the seeds are hard, remove them; if they are soft, you can leave them. Cut the zucchini into 2x2 cm cubes.

Step 2

Peel the carrot, onion, and garlic. Grate the carrot, chop the onion into cubes, and press the garlic through a garlic press.

Step 3

Heat vegetable oil in a large heavy-bottomed pot and sauté the onion and carrot for 10 minutes.

Step 4

Add all the other ingredients. Place the pot on low heat and cook the vegetables for about an hour. The lid should be slightly ajar, as the vegetables will release juice that needs to evaporate a bit.

Step 5

Blend the vegetables into a puree directly in the pot using an immersion blender, taste for salt, and add more if needed.

Step 6

Return the pot to the heat and cook the caviar for another 15 minutes, stirring constantly. Be careful: it will bubble and splatter.

Step 7

Distribute the caviar into jars, and once it cools, store the jars in the refrigerator. In this form, the caviar does not keep well and should be consumed immediately.