Recipe for Caviar Caviar

Cucumber caviar is considered a purely Russian dish. The recipe for cooking caviar was developed by Russian technologists in 1930. In Europe and America, squash caviar is a real deficit. Buy it only in specialized stores or online. In London, there is a restaurant of Russian cuisine "Nikita", where they know the recipe for cooking grilled caviar in Soviet times.

Caviar caviar is a dietary dish - it contains few calories and a large number of trace elements, useful for health - iron, copper, phosphorus, sodium, organic acids and vitamins. Especially in caviar caviar vitamin C. Caviar is very useful for people who are prone to fullness or who suffer from swelling.

To prepare zucchini caviar will need zucchini, onions, carrots and tomato paste, as well as salt and spices. Before cooking caviar, you need to choose the way of processing zucchini: boiling, frying in a skillet or baking in the oven.

The proposed recipe for cooking caviar for garnish due to its lightness and satiety is especially suitable in the summer. The following ingredients will be needed:

* Courgettes 3 pieces
* Onion 3 pieces
* Tomatoes 2 pieces
* Sweet pepper 2 pieces
* Sunflower oil for frying
* Salt, pepper, spices

Vegetables are finely chopped by hand or ground using a food processor. Squash can be scrolled in a meat grinder. To prepare the dish you will need dishes with a thick bottom, for example, cast-iron cauldron. At the bottom of the cauldron pour a little oil, spread the crushed zucchini and stew for five minutes.

In a frying pan fry finely chopped onions and add to zucchini, stirring all the time. Meanwhile, chop tomatoes and sweet peppers, send to zucchini and also carefully mixed. You can add a spoonful of tomato paste to the caviar. Now add the spices, salt, freshly ground pepper and stew for an hour on a small fire. But you can extinguish and longer - the caviar will taste better. You can serve caviar both chilled and hot.

We offer a recipe for cooking zucchini caviar for the winter. Cucumber caviar for the winter rolls into glass jars, preferably smaller ones. Here is the cooking technology - it's simple.

At one zucchini you need to take 3 eggplants, 3 carrots, 3 sweet Bulgarian pepper, 6 tomatoes, 5-6 cloves of garlic, 2 onions, you still need parsley, dill, spices, vegetable oil, salt to taste. For cooking caviar you need to take a three-liter pan with a thick bottom.

Now you need to prepare the vegetables. Do not peeled eggplant and courgettes cut into small pieces and poured into a saucepan, on the bottom of which a little oil is poured, and put on fire. Then add the grated carrot and finely chopped onions to the pan.

With peppers and tomatoes you need to peel, holding them for three minutes in boiling water. After that, peppers and tomatoes are cut into small pieces and also thrown into a pan to the rest of the vegetables. Caviar should be stirred constantly so that it does not burn. After a while to the vegetables add finely chopped garlic, parsley, dill and spices. At the very end of cooking, add salt and cook for another five minutes. Hot caviar is poured into prepared cans and immediately closed with lids. Banks must first be held in the oven for 10-15 minutes.

Lids before use, boil for 5-10 minutes. Finished cans are turned upside down, wrapped in a warm blanket and left until completely cooled. You can do it differently.

Caviar is cooled and placed in cold jars, which are placed in a pan on a towel, poured cold water over the hangers and put on fire. When the water boils, the fire should be reduced and boiled for an hour. After that, they must be immediately closed with covers, turned over and wrapped with a blanket. Cucumber caviar for winter is ready!