Ingredients
Zucchini – 1 kg
Carrots – 230 g
Onions – 200 g
Vegetable oil – 100 g
Tomato paste – 90 g
Apple cider vinegar – 1 tbsp
Salt – 1.5 tsp
Sugar – 2 tsp
Garlic – 2 cloves
Pepper – to taste
Cooking process
Wash the vegetables well, peel them and cut them into not very large pieces. It is not necessary to peel young zucchini.
Pour a third of the vegetable oil into a saucepan and fry the onions until golden brown. Remove the onions to a plate.
If necessary, add more oil to the saucepan and fry the carrots. Add oil as needed, but its amount should not exceed 100 ml. Remove the fried carrots to a separate bowl.
Add the remaining oil to the saucepan and fry all the zucchini. Do not forget to constantly stir the zucchini so that they do not stick or burn. It will be enough to bring them to a slight transparency.
Next, combine all the fried vegetables in the cauldron. Fry everything together for 15-20 minutes, stirring frequently. Heat slightly below medium.
When all the vegetables are soft enough, puree them using an immersion blender.
Put on the fire, bring to a boil, heat for another 10 minutes under a closed lid. Stir occasionally. When pureed, the caviar may “spit”, so it is important to open the lid only after the saucepan is moved from the fire. Then add tomato paste, salt and sugar.
Heat the caviar again for 10 minutes under the lid, add squeezed garlic, vinegar and black pepper.
