ReceptnaptárCourgette “caviar” (kabachkovaya ikra)
Courgette “caviar” is a home-preserved product of Soviet times and a favourite cold starter. It is a tomatoey, slightly sweet-sour spread for bread. It is a popular use for the summer courgette glut.
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Method
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- Peel the courgettes and dice finely, or grate coarsely.
- Fry the onions and carrots in oil for 8 minutes.
- Add the courgettes, tomato paste, sugar, salt and pepper.
- Cook covered over low heat for 35-40 minutes, stirring now and then, until the liquid is gone.
- Stir in the garlic and vinegar and cook for 3 minutes.
- Blend with a stick blender or leave chunky; serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the courgette juices cook off so it is thick.
- Use young courgettes with small seeds.
- Poured into jars and sealed hot it keeps for months.
Frequently asked questions
How long does it keep?
5 days in the fridge; long in sealed jars.
Can it be served warm?
Yes, it is good as a side too.
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