Squash caviar is a delicious appetizer that tastes like everyone's favorite squash. Even a novice housewife can cope with the preparation of this caviar. In winter, this dish will saturate your body with useful trace elements and vitamins.
Squash caviar - the basic principles of cooking
There are many ways to cook caviar from squash. This can be done in a cast iron cauldron, slow cooker or oven.
For caviar, you will need not only squash, but also other vegetables. This is mainly onions and carrots, but you can also add bell peppers, tomatoes, eggplant and other vegetables.
First of all, all vegetables are peeled, washed and freed from seeds. They can be crushed in small cubes, put into a cauldron and stew until cooked, or cut into slices, baked in the oven and only then twisted in a blender or through a meat grinder.
Caviar can also be cooked in a slow cooker, where vegetables will be stewed in a Russian oven.
If tomatoes are used in caviar, they are poured with boiling water and thin skin is removed. The pulp is crushed and only then added to the remaining vegetables. Tomatoes can be replaced with tomato paste.
If you cook caviar with mayonnaise, the appetizer will turn out with a mild creamy taste.
Spices and herbs are added to your liking.
Recipe 1. Oven squash caviar
Ingredients
kilogram squash;
salt;
tomato paste - 100 g;
freshly ground pepper;
four onions;
table vinegar - 5 ml;
vegetable oil - 75 ml.
Cooking method
1. Wash and chop the squash in small slices. If you have large squash, it is advisable to peel them.
2. Put the chopped vegetable on a baking sheet and bake at 180 C until soft.
3. Remove the baking sheet, cool the squash. Twist them in a meat grinder, or put them in a cast-iron cauldron and grind using an immersion blender.
4. Peel and finely chop the onion. Pass it in vegetable oil until transparent. Then add the tomato paste and simmer a couple more minutes. Remove the pan from the heat.
5. Add onion frying to the squash mass and beat again with a hand blender.
6. Season the caviar with spices and put the cauldron on a slow fire. When the contents begin to boil, pour in the vinegar, mix and immediately place in sterilized half-liter jars. Roll up with boiled lids, turn over, wrap with a blanket and leave to cool completely.
Recipe 2. Spicy squash caviar with vegetables
Ingredients
kg squash;
freshly ground black pepper;
300 g of tomatoes;
25 g suneli hops;
300 g sweet bell pepper;
200 ml of vegetable oil;
300 g carrots;
20 ml apple cider vinegar;
250 g of onion;
25 g of sugar;
hot chili pod;
salt;
six cloves of garlic;
50 g of parsley and dill.
Cooking method
1. Peel onions, squash and garlic. We rinse under the tap. Cut the bell stalk of bell pepper and tomato. Peel the veins and seeds. Cut the carrots into rings, five millimeters thick. We chop the onion in half rings. Cut tomatoes into six arbitrary slices. We cut pepper in wide strips. Grind squash with slices up to a centimeter thick. Peel the chili from seeds and finely chop together with garlic. Rinse greens and spread on a towel. Leave it with twigs.
2. Pour part of the oil into the preheated pan. We spread the onion and fry until golden brown, stirring with a wooden spatula. We shift the onions into a deep bowl.
3. We put the pan back on the fire and pour in the oil. Put the squash in the pan and fry until golden. Spread to the fried onion.
4. Again, send the pan to the fire, pour in the oil and fry the carrot and bell pepper in it until golden brown. We shift to other vegetables.
5. We twist the fried vegetables through a meat grinder with herbs and tomatoes. Put the vegetable mass in a pan with a thick bottom. Add garlic and chili pepper.
6. Put the pot on a strong fire. When the contents begin to boil, twist the fire to medium and simmer for 20 minutes, periodically stirring with a wooden spatula. A couple of minutes before cooking, add sugar, suneli hops, salt and freshly ground pepper. Remove from heat and cool to a warm state. Then we fill the caviar with vinegar, mix and place on clean, sterilized jars and roll up.
Recipe 3. Caviar from squash with roots
Ingredients
two kilograms of squash;
70 ml of 9% table vinegar;
three onions;
10 g of sugar;
two carrots;
60 g of salt;
five tomatoes;
140 ml of vegetable oil;
head of garlic;
a small bunch of parsley;
50 g celery root;
parsley root.
Cooking method
1. Wash and peel the squash. Wash peeled carrots, onions and tomatoes under the tap. Grind all vegetables in equal cubes using a special tool.
2. Heat vegetable oil in a deep cast-iron cauldron. Put the squash and fry, constantly stirring with a wooden spatula, until golden brown.
3. Put the stewpan on the fire and heat oil in it. Put onion with carrots in it and fry over medium heat until light brown.
4. Transfer the fried vegetables to the cauldron. Add the tomatoes and continue simmering over moderate heat for half an hour.
5. Peel the roots and garlic. Wash and chop finely. Add to the cauldron with vegetables. Salt, add sugar and simmer another quarter of an hour.
6. Kill the vegetables with a submersible blender until smooth. Pour in the vinegar and simmer the mixture for another half hour until it thickens. At the end, add finely chopped parsley. As soon as the mass begins to boil, spread the eggs over sterilized dry cans and immediately tightly tighten the tin lids. Turn over, cover with a blanket and refrigerate.
Recipe 4. Sliced squash caviar
Ingredients
squash - 4 kg;
vegetable oil - 500 ml;
onion - a kilogram;
vinegar 9% - 100 ml;
tomato paste - 50 g;
carrots - a kilogram;
sugar - 100 g;
sweet pepper - 500 g;
salt - 60 g;
tomatoes - half a kilogram.
Cooking method
1. My squash, peel and cut into thin strips. Pour a small amount of oil into the cauldron, spread the squash and cook over low heat for an hour until the liquid evaporates halfway.
2. Peel the carrots and onions. Rub the carrots with a long straw. We chop the bow with thin feathers. Fry vegetables in a separate pan until light brown. We shift the fried vegetables to the squash.
3. Tomatoes are washed with a sharp knife, chop them with bars. Bulgarian pepper is freed from the tails, we clean the seeds. We cut the pod in half and chop into thin strips. We put the vegetables in a cauldron, mix, salt, add sugar and simmer for about another hour.
4. Ten minutes before the end of cooking, pour in the vinegar, put the tomato paste, mix and simmer for another five minutes.
5. We pack the hot mass in sterilized jars. Tightly roll boiled lids. Turn it over, wrap it in a coverlet and leave it for at least a day.
Recipe 5. Squash caviar in a slow cooker
Ingredients
one and a half kilogram squash;
spice;
carrot - 300 g;
vegetable oil - 30 ml;
tomatoes - 400 g;
three cloves of garlic;
three onions.
Cooking method
1. Peel the carrots, wash and chop on a coarse grater.
2. Peel the onion, rinse and crumble with thin feathers.
3. Wash the squash, peel and cut into small cubes.
4. Chopped peeled garlic.
5. Place all prepared vegetables in the appliance bowl. Pour in a little oil and start the frying program. Cook the vegetables, stirring occasionally, until golden brown.
6. Rinse the tomatoes, wipe with a napkin and cut out the places where the stalk was attached. Finely chop the tomatoes and add to the bowl of the multicooker. Pour in enough water to half cover the vegetables. Continue to cook caviar until all vegetables are soft.
7. Season the vegetable mass with salt, spices and sugar. Stir and transfer to a blender bowl. Interrupt everything to a puree state. Make sure that there are no lumps left. Place the resulting mass again in the capacity of the multicooker. Turn the stewing program on and cook to a boil.
8. Wash, rinse and sterilize the cans over steam. Spread the caviar in the prepared glass container and immediately tighten with boiled lids. Cool by flipping and wrapping.
Recipe 6. Caviar from squash with mayonnaise
Ingredients
4.5 kg squash;
100 g of salt;
2 kg 250 g onions;
50 g of sugar;
15 cloves of garlic;
225 ml of sunflower oil;
375 ml of mayonnaise;
450 ml tomato paste.
Cooking method
1. Rinse the squash, cut into slices of the same thickness and fry them until golden brown in vegetable oil.
2. Chopped peeled onions finely chop. Pass until tender in a pan in heated oil. Put squash and fried onions in a cast-iron cauldron and simmer for a quarter of an hour under the lid.
3. Interrupt everything to a puree state. Pass the garlic through the press into the vegetable mass. Add salt, mayonnaise, sugar, tomato paste here and mix gently. Cook on low heat for about ten minutes.
4. Pack hot caviar in sterilized jars, roll and cool, turning over and wrapping in a cover.
Squash caviar - tips and tricks
You can cook caviar not only in sunflower oil, but also in olive or corn oil.
Add vinegar to caviar only at the end of cooking.
You can adjust the amount of garlic depending on your preference.
For caviar with mayonnaise, use a sauce with a high percentage of fat.
Young squash is not necessary to peel, just wash it.
