Squash caviar as in the store with flour for the winter

Therefore, I had to learn how to make the preparation so that the taste and consistency of squash caviar would be the same as in the store. I outlined all the subtleties and secrets of preparing such a preparation in detail in my proven home recipe with step-by-step photos taken demonstrating the preparation.

TOHow to prepare squash caviar for the winter like in the store

To make one serving of the preparation we will need 3 kilograms of zucchini. At the same time, the net weight is taken into account - without skins and seeds. To peel the peel, use a vegetable peeler, and the seeds, cut lengthwise from the zucchini, can be easily removed with a tablespoon. Cut the zucchini into cubes and place them in a saucepan.

Pour 200 grams of water into the pan, close the lid tightly, and set it on low heat. My container turned out to be filled to the very top, but this is not a problem, since during cooking the zucchini will become limp and settle. At this time it will be convenient to mix them. You need to cook the zucchini for about 40-50 minutes until soft.

While the zucchini is stewing, let's take care of the onions and carrots. Cut the onion (500 grams) into cubes, and grate the carrots (1 kilogram) through a coarse grater.Pour 100 grams of vegetable oil into a large frying pan and fry the vegetables. This procedure will take approximately 50 minutes.

Well, the zucchini is cooked, and the onions and carrots have become soft - let’s start chopping them with a blender. It is convenient to use a separate small container for this purpose, into which the zucchini will be placed in small portions along with the frying.

Chopping in small portions better purees the vegetable mass. It is more homogeneous with this method. Each portion is poured into a large saucepan, in which the squash caviar will be cooked as in the store until it is completely ready.

So, the base for squash caviar is ready. Add 200 grams of tomato paste, 2 tablespoons of salt and 4 tablespoons of vegetable oil.

Close the lid and place on the lowest heat. Stir the caviar every 5 minutes for 50 minutes. During this time it should boil down and thicken a little. The caviar will puff and splatter - be careful!

By this time we will prepare the flour. It is this that gives the caviar its store-bought taste and delicate consistency. Fry 3 tablespoons of flour in a dry frying pan.

With continuous stirring, we achieve a soft creamy color of flour and a bright aroma.

Add fried flour and 3 pinches of ground black pepper to the mixture. Stir and simmer everything together for another 5-7 minutes. Pour the squash caviar into clean jars, sterilize them in a water bath for 15 minutes and then screw them in.

Delicious zucchini caviar from the store is a great way to prepare zucchini for the winter in the summer.

Now, you know that such a simple and tasty preparation can be made at home. Jars of such caviar can be stored in any cool place all winter. Bon appetit!