To cook caviar from childhood at home, similar in taste to the one that was once sold in the USSR, first of all, you need to choose the right products. Zucchini for such a preservative is only suitable for large enough, fully ripe. Vegetable oil for the preparation of “Soviet” caviar is recommended to use exclusively refined.
Recipe for squash caviar according to GOST USSR
Ingredients:
- 3 kg of zucchini;
- 1 kg of onions and carrots;
- 8 cloves of garlic;
- 300 ml of vegetable oil;
- 1 tbsp each of sugar and chopped celery root;
- 3 tbsp with a slide of tomato paste;
- 1.5 tbsp salt;
- 2 g ground black pepper;
- 1-2 tbsp of essence 70%.
Rinse all cooked vegetables thoroughly under running water. Peel the zucchini, remove the seeds, cut the flesh into small cubes of the same size.
Heat vegetable oil in a thick-walled pan. Put the chopped zucchini in the oil and fry them with the lid open over medium-high heat until the excess liquid has evaporated. The cooked zucchini pieces should be almost translucent.
Peel onions and carrots. Chop the onion into small cubes, and grate the carrots on a coarse grater.
Put the cooked vegetables in a separate pan and sauté until softened with the lid closed. Cool the fried zucchini, carrots and onions, transfer to the blender bowl and pour the oil from both pans into the same place.
Grind all vegetables into puree. Peel the garlic, crush, put in a separate bowl and set aside.
Transfer the puree from the blender to a cauldron or deep frying pan with thick walls. Place the vegetables on the stove over low heat. Close the cauldron with a lid and simmer the ingredients for 1 hour, stirring constantly.
After 60 min. add all the remaining cooked ingredients to the mass, with the exception of garlic and vinegar. Mix everything well and cook for another 30 minutes.
Pour vinegar into caviar, put garlic in it and boil for 5 minutes. Arrange the puree in hot sterilized jars, roll up and store in a cool place for the winter.
Recipe for caviar with mayonnaise
Such caviar turns out to be very tender and also tastes very much like Soviet store caviar.
Ingredients:
- 3 kg of zucchini;
- 500 g of onions;
- 250 g of carrots, mayonnaise and tomato paste;
- 100 ml of vegetable oil;
- ½ tbsp sugar;
- 1 head of garlic;
- 2 tbsp salt;
- ½ tsp pepper;
- 1 bay leaf.
Peel onions and carrots. Cut the onion into small cubes, grate the carrot on a coarse grater. Place vegetables in a bowl.
Wash the zucchini, peel them and remove the seeds from them. Cut the pulp into small pieces. Send the zucchini to the pan and mix the vegetables.
Put mayonnaise and tomato paste in a saucepan. Pour vegetable oil into the vegetable mass. Mix everything well, cover the pan with a lid and simmer vegetables over medium heat for 1 hour.
After an hour, pour salt and sugar into the pan. Pepper vegetables and add bay leaf to the mass. Boil caviar for another 1 hour. At the end of cooking, remove the lavrushka from the pan.
While the caviar is cooking, sterilize glass jars and lids in the oven or steam. Pass the garlic through a press and add to the mass for 10 minutes. until the end of its preparation.
Arrange the finished caviar in jars, roll up, turn over, cover with a blanket and leave it to cool.
Caviar like in a store without vinegar
Ingredients:
- 2 kg of zucchini;
- 500 g of onions;
- 1 kg of carrots;
- 1 tbsp tomato paste and vegetable oil;
- 8 tbsp sugar;
- 2 tbsp salt.
Wash and clean vegetables. Cut the pulp of zucchini into small cubes, grate the carrots on a coarse grater, finely chop the onion.
Pour 1/3 of the cooked vegetable oil into the pan. Heat the oil and put the chopped onion into the pan. Fry the onion until half cooked.
Pour another 1/3 of the oil into the pan and put the carrots in it. Pour the remaining oil into a saucepan and heat up. Place zucchini cubes in a bowl.
After the zucchini become soft, shift the onions and carrots fried until tender to them. Blend all the ingredients in a blender into a puree.
Salt caviar, pour sugar and salt into it, put tomato paste. Put the pan on a small fire for 40-60 minutes.
While the caviar is being cooked, sterilize the jars and lids in any convenient way. Arrange hot caviar in jars, roll up, turn over and put to cool under a blanket.
How to cook Soviet caviar in a slow cooker
Ingredients:
- 2 kg of zucchini;
- 80 g of onions;
- 120 g carrots;
- 200 g of tomato paste;
- 20 g of salt and sugar;
- 100 ml of vegetable oil;
- 2 g ground pepper.
Wash and clean vegetables. Cut the zucchini into cubes, grate the carrots, chop the onion.
Pour half of the cooked vegetable oil into the multicooker bowl. Set the “Frying” mode and heat the oil for 3 minutes.
Pour carrots and onions into hot oil. Fry vegetables in the same mode for 4 minutes. with the lid open, stirring. Remove the onions and carrots from the multicooker bowl.
Pour the remaining oil into the bowl of the appliance. Put chopped zucchini in the slow cooker, set the “Frying” mode for 20 minutes. and fry the cubes with the lid open, stirring.
Take the zucchini out of the multicooker. Put all the vegetables in one bowl and grind them into a puree with a blender. Put the mass in a slow cooker and cover with a double boiler on top, as the puree will splatter.
Set the “Extinguishing” program for 40 minutes. Stew vegetables with the lid open, stirring.
After 40 min. remove the double boiler, add salt, sugar, a little pepper and tomato paste to the caviar. Mix the ingredients well and set the “Extinguishing” mode or the “Multi-cook” program for 20 minutes. Close the multicooker lid.
Sterilize the jars, spread the finished caviar over them, roll up and put under the covers.
Caviar as in the USSR in the oven
Ingredients:
- 1 kg of zucchini and fresh tomatoes;
- 500 g of carrots and onions;
- 300 g of sweet pepper;
- 5 cloves of garlic;
- 4 tbsp vegetable oil;
- some greenery;
- salt pepper.
Wash and clean all vegetables. Chop the onion into small pieces. Cut all other vegetables into thin short strips.
Pour half of the cooked vegetable oil into a deep baking sheet. Place all chopped vegetables in layers on a baking sheet:
- onion;
- carrot;
- zucchini;
- tomatoes mixed with pepper.
Pour the vegetables on top with the remaining vegetable oil and send the baking sheet to the oven preheated to 200 ° C.
After half an hour, remove the baking sheet from the oven and mix the vegetables. Put the vegetables to bake for another 40-45 minutes. Turn off the oven, transfer the vegetables from the pan to the pan, add finely chopped greens, crushed garlic, salt to them and cool them.
Grind the vegetables with a blender into a puree. Put the saucepan with mashed potatoes on medium heat and boil for 10 minutes, stirring constantly. Arrange caviar in sterilized jars, roll up, cool under a blanket and store in a cool place.
Delicious puree-like squash caviar with beets
Ingredients:
- 1 kg of zucchini, tomatoes, onions, beets and carrots;
- 1 medium sized head of garlic;
- 2 tbsp salt;
- 250 ml of vegetable oil;
- ½ tsp a mixture of red and black pepper;
- 1.5 tbsp essence.
Rinse the vegetables, peel them and dry them. Cut all the vegetables into pieces and twist them through a meat grinder. Twist the tomatoes separately. Pass the garlic through a crusher.
Put all twisted vegetables, except tomatoes, in a deep frying pan with thick walls and a bottom or in a cauldron. Put the pan on the stove, turn on medium heat and bring the mass to a boil. Reduce the heat to low and cook the caviar under the lid for 1 hour, stirring occasionally.
Add in the tomatoes and pepper mixture. Cook caviar for another 40 minutes, removing the lid from the pan. Add crushed garlic, essence to the pan and cook the mass for another 5 minutes.
Recipe for caviar with apples
Ingredients:
- 3 large zucchini;
- 3 kg of tomatoes;
- 500 g of apples;
- 700 g of carrots and bell peppers;
- 400 g of salad onion;
- 12 peas of allspice;
- 4 leaves of lavrushka.
Rinse all cooked vegetables. Cut tomatoes and apples into slices. Cut carrots and peppers into small pieces. Put the smallest grate on the meat grinder and pass vegetables and fruits through it.
Transfer the ground mass to a cauldron and put on medium heat until boiling. Reduce the heat and simmer the caviar for 1 hour with the lid open.
Peel the onion and chop finely. Fry the onion in vegetable oil until amber color and add it to the vegetable mass that has simmered in a cauldron for an hour.
Stew zucchini caviar with apples for another 30 minutes. and pour it into jars.
Recipe for cooking squash caviar puree in the microwave
Ingredients:
- 1 large zucchini;
- 4 tomatoes;
- 2 onions and carrots;
- 1 tbsp chopped celery root;
- 1.5 tbsp vinegar 9%;
- 1 tsp dried herbs, sugar, salt and pepper;
- 4 cloves of garlic.
Wash, peel and dry vegetables. Cut the zucchini into slices and divide each into 4 parts. Place zucchini in a microwaveable bowl.
Cut carrots into pieces about 2 times smaller than zucchini. Put it in the same cup.
Remove the skin from the tomatoes and cut into thin slices. Onion cut into thin half rings. Put the tomatoes and onions to the carrots and zucchini.
Sprinkle the vegetables with dry spices and put the garlic chopped into thin slices to them. Pour vinegar and sunflower oil into a cup and mix everything thoroughly.
Cover the glass bowl with vegetables with a lid and put it in the microwave. Set to full power and cook vegetables for 4 minutes.
Take the cup out of the microwave and puree the vegetable mass with a blender. Put the resulting mixture back into the oven for 2-3 minutes. Take out the caviar and process it again with a blender.
Zucchini caviar puree with mushrooms
Ingredients:
- 1 zucchini, carrot and onion;
- 30 g of vegetable oil;
- 200 g fresh champignons;
- 2 cloves of garlic;
- 1 tbsp tomato paste;
- salt pepper.
Peel the onion, chop and put in the pan. Carrots also peel, wash, grate on a coarse grater and add to the onion.
Peel the zucchini, remove the seeds and cut into cubes. Put the cubes in the pan with the onions and carrots. Rinse the mushrooms, cut into slices and also put in a pan.
Pour 50 ml of water and vegetable oil into the mass. Cover the skillet with a lid and put it on medium heat. Bring the mass to a boil, reduce heat and simmer vegetables with mushrooms for 20 minutes.
After softening the ingredients, put the tomato paste into the pan. Salt vegetables, pepper and mix. Stew caviar for another 10 minutes.
Peel and mince the garlic. Turn off the heat under the pan, add garlic to the vegetables and cool the mass a little.
Blend all ingredients until pureed with a blender.
