Squash caviar for winter according to GOST USSR

Step-by-step cooking

1. Step 1:

   

   How to make squash caviar according to GOST? Prepare the specified ingredients. We need white roots, in addition to parsley root, you can take celery, parsnips. From fresh greens in equal proportions, take dill, parsley and celery, in production, a mixture of essential oils in equal proportions was often used instead of greens. The weight of vegetables is indicated in peeled form.

2. Step 2:

   

   Wash the zucchini if you need to remove the skin and free it from the seeds. Cut the zucchini into large cubes.

3. Step 3:

   

   Heat a wide frying pan over medium heat with a little oil. Put the sliced zucchini and fry it lightly, without a crust. Reduce the heat and simmer until tender, stirring constantly. You can cover it with a lid.

4. Step 4:

   

   Peel onion, carrot, parsley root and wash. Chop the onion, and grate the carrot and parsley root (if it is more convenient) on a coarse grater. In a separate frying pan, heat a small amount of oil and fry the vegetables over medium heat until cooked. Do not allow burning and frying vegetables, this may affect the taste of the finished dish. Do not forget to constantly mix the roots.

6. Step 5:

   

   Place cooked vegetables and finely chopped fresh herbs (parsley, dill, celery) in a blender bowl and puree. This can be done with both an immersion blender and a stationary one.

7. Step 6:

   

   Add salt, sugar, a mixture of ground peppers and tomato paste to the finished vegetable puree. Heat over low heat until salt and sugar dissolve. Important: if the volume of cooked vegetables is greatly reduced from the original volume, then the amount of salt, sugar and tomato paste should be reduced. I recommend that you first (if the volume has decreased) add some salt, sugar and pasta, taste it, and then decide whether to add everything else.

8. Step 7:

   

   Put the finished squash caviar warm (at least 70 degrees) in pre-sterilized in a convenient way (steamed, in the oven, microwave) and close with sterilized lids. Jars of squash caviar need to be sterilized in water over fire for better storage. To do this, place the jars covered with lids in a saucepan with water and boil for a few minutes. After that, close the jars tightly with lids, turn them over, wrap them up and let them cool completely.

9. Step 8:

   

   Let the finished caviar brew - from 3 hours to a day. Then it can be served on the table as a side dish, snack or a base for sandwiches. Such caviar should be stored in jars in a dark room with a temperature of 0-12 degrees.