1. Main Page
  2. National cuisine
  3. Classic squash caviar

Classic Zucchini Spread (Kabachkovaya Ikra)

A tried-and-true recipe for this well-loved treat. This classic zucchini spread comes out delicious and is made from everyday, budget-friendly ingredients. There are countless ways to make it, but the classic version is a reliable favorite every time. It's the perfect choice for traditionalists who love the familiar taste.

JuliaAuthor avatar
Recipe author
Classic squash caviar
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 43 % 6 g
Carbohydrates 50 % 7 g
81 kcal
GI: 86 / 0 / 14
  • Start by prepping the vegetables. Wash the zucchini and carrots well, then peel both. If the zucchini are young you can leave the skin on—the same goes for young carrots. Cut the vegetables into large pieces. Peel the onion, rinse it under cold water, and cut it into small dice. Peel the garlic and mince it with a knife. Set a large skillet over medium heat with a third of the oil and heat it well. Add the diced onion and cook, stirring, for 10 minutes until soft and translucent, then transfer it to a large plate and return the skillet to the heat. Add the second third of the oil and the carrots. Cook them for 10 minutes, stirring occasionally, then move them to a separate large plate. Return the skillet to the heat, add the remaining oil, and add the zucchini. Fry for 10 minutes, then turn off the heat. Set a large heavy-bottomed pot or Dutch oven over medium-low heat and add the sautéed onion, carrots, and zucchini. Cook everything together, stirring, for 10–15 minutes, until the vegetables are soft. Purée them with an immersion blender, then return the pot to the heat and bring to a boil. Reduce to the lowest heat, cover, and warm the spread for 7–8 minutes, opening the lid occasionally to stir. Add the tomato paste and garlic, then the sugar and salt. Stir everything together and taste, adjusting salt and sugar as needed. Add the ground black pepper, stir, and taste again. Keep on low heat for another 7–8 minutes, then pour in the vinegar, stir, and hold one more minute. Ladle the hot spread into small sterilized jars (you'll need four 250 ml jars or two 500 ml jars, prepared ahead of time). Seal with sterilized lids and turn the jars upside down. Wrap them in a blanket and leave for about a day, then move them to permanent storage—a cool cellar is ideal. All done!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g

Similar recipes

Related and additional categories: