Squash caviar according to GOST USSR

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

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

2. STEP 2

   

   Wash the zucchini, if necessary, remove the skin and remove the seeds. Cut the zucchini into large cubes.

3. STEP 3

   

   Heat a wide frying pan over medium heat with a small amount of oil. Place the chopped zucchini and fry it lightly, without crust. Reduce heat and simmer until tender, stirring constantly. You can cover it with a lid.

4. STEP 4

   

   Peel and wash onions, carrots, parsley root. Chop the onion, and grate the carrots and parsley root (if this is more convenient). In a separate frying pan, heat a small amount of oil and fry the vegetables over medium heat until tender. Do not allow the vegetables to burn or brown as this may affect the taste of the finished dish. Don't forget to stir the roots constantly.

5. STEP 5

   

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

6. STEP 6

   

   Add salt, sugar, a mixture of ground peppers and tomato paste to the prepared vegetable puree. Heat over low heat until the 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 of the salt, sugar and paste, taste it, and then decide whether to add the rest.

7. STEP 7

   

   Place the finished squash caviar warm (not lower than 70 degrees) in pre-sterilized containers in a convenient way (steamed, oven, microwave) and close with sterilized lids. Jars of squash caviar should be sterilized in water over a fire for better storage. To do this, place the jars covered with lids in a pan of water and boil for several minutes. Then close the jars tightly with lids, turn them over, wrap them up and let them cool completely.

8. STEP 8

   

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

Comments on the recipe

Alya

18.11.2023

4.6

Completing the marathon of cooking zucchini in different ways, I decided to highlight this recipe. I didn’t have parsley root, so I decided to cook without it. And I was carried away: I replaced the tomato paste with tomato-cream puree and added 3 cloves of garlic. Despite the change in the recipe, the taste of the caviar exceeded all expectations: the texture is delicate, creamy, and thick. The zucchini added massiveness and is the basis. All other ingredients are filled with flavor notes of piquancy and spice. With homemade bread and sweet tea - a great start to the day! Thanks to the author for a wonderful recipe, worthy of endless replication and repetition. I regret that I didn’t get to try the author’s squash caviar. It's all the fault of parsley root! She put him on the wanted list.

Wischenka

18.11.2023

4.5

By the way, I saw this recipe. Firstly, there were a few zucchini left from the summer, and secondly, caviar like in the USSR is such nostalgia, but it didn’t work out like it did then. I decided to try this recipe without backing down one step or the other. And...it worked! So yummy! We ate one jar without waiting for infusion. Thanks for the awesome recipe.

yuliajon

18.11.2023

5

Hello. They didn’t indicate whether 1.5 kg zucchini is gross or net? And all vegetables in general.