Composition / ingredients
Cooking method
1. Peel carrots and onions, cut into small cubes. My zucchini, also cut into cubes.
2. First, fry the onion in vegetable oil until browned, put it on a plate. Then fry the carrots, spread them out. Similarly, fry the zucchini, if there is not enough oil, add it.
3. Then we combine all the vegetables in a cauldron, send them to a low heat and fry them all together for 15-20 minutes with continuous stirring, you need to achieve the softness of all the ingredients.
4. Using an immersion blender, we puree the vegetables to a mushy state, add tomato paste, sugar, salt and pepper, simmer on low heat under a closed lid for 10 minutes.
5. Then we move the cauldron from the fire, add the garlic squeezed through the press and pour the vinegar, return to the fire, continue to simmer under the lid for another 10 minutes.
6. We lay out the hot caviar in pre-sterilized jars, roll up the lids, insulate it with a blanket and leave it for a day until it cools completely.
It is best to store caviar in a cool, dark place.
From this amount of ingredients, you should get two half-liter cans of caviar.
Caloric content of the products possible in the composition of the dish
- 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
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Apple cider vinegar - 14 kcal/100g
