Squash caviar without tomato paste for winter

Step-by-step cooking

1. Step 1:

   

   How to make squash caviar without tomato paste for winter? Prepare the necessary products. It is better to take fresh young vegetables for caviar. But more mature fruits are also suitable for cooking. The weight of all vegetables is given in a peeled form. Take odorless vegetable oil, unrefined may taste bitter in the workpiece.

2. Step 2:

   

   Rinse the zucchini thoroughly, dry it and peel off the skin from it. If the zucchini is ripe, it is also necessary to clean the seeds. If the zucchini are very young, then the skin can not be cleaned off. Zucchini is also suitable for caviar. Cut the fruit into medium cubes.

3. Step 3:

   

   Wash the carrots with a brush from dirt, peel off the skin and cut into semicircles. You can cut it smaller, because carrots are cooked longer than zucchini.

4. Step 4:

   

   Peel the onion, rinse and cut into large cubes. In order not to sting your eyes during slicing, rinse the knife and onion slices with cold water.

5. Step 5:

   

   Sweet pepper wash, dry, cut out the stalk with seeds. You can use peppers of any color, red and orange fruits will give the product more brightness. Cut the pepper into medium pieces.

6. Step 6:

   

   Put the chopped vegetables in a wide enamel saucepan or cooking basin. Stir, pour in the water and add the bay leaf. Bay leaf can not be added at all, or on the contrary, take more leaves. Focus on your taste. Bring the mixture to a boil and cook for about 40 minutes until the vegetables are softened.

7. Step 7:

   

   Put the vegetables in a colander and let the liquid drain. By the way, the resulting vegetable broth turns out to be rich, on its basis you can cook soup, gravy or sauce.

8. Step 8:

   

   At this time, wash the tomatoes, dry them with a towel and cut into arbitrary pieces. Tomatoes take fleshy, but not too watery.

10. Step 9:

    

    Rinse the parsley with running water, lightly dry and finely chop. Instead of parsley, you can take any other greens to your taste.

11. Step 10:

    

    Peel the garlic and rinse. If you want to make the caviar more spicy, then add more cloves to your liking. It is not necessary to grind it separately.

12. Step 11:

    

    Pass stewed vegetables through a meat grinder along with tomatoes and garlic. Remember that stewed vegetables are hot. In order not to get burned, spread the mixture with a spoon.

13. Step 12:

    

    Add the cockerel, salt, sugar, pepper mixture and vegetable oil to the pan. At this stage, you can add your favorite spices. Paprika and dried aromatic herbs are perfect. You can stew the vegetable mass in a saucepan or in a slow cooker on a suitable mode for about 30 minutes before the liquid evaporates. Adjust the density of caviar at your discretion. Do not forget to stir the caviar so that it does not stick to the bottom.

14. Step 13:

    

    Wash the jars and lids well using soda. Sterilize in any convenient way: in the oven, microwave or steamed. Fill the lids with water and boil for 5 minutes. Be careful! Jars and lids are hot!

15. Step 14:

    

    Arrange the boiling caviar in dry jars and close the lids tightly. Turn the jars upside down and wrap them in a warm blanket or terry towel until completely cooled. Thus, the workpiece is additionally sterilized.

16. Step 15:

    

    Ready-made caviar can be stored in the refrigerator or in a cool cellar. Or you can open a jar, put caviar on a piece of bread and serve as a snack for lunch or dinner. Squash caviar is delicious both warm and cold. Bon appetit!