The recipe is for "zucchini caviar" made with 3 kg of chopped zucchini, 1.5 kg of chopped onions, carrots, and tomato paste. The carrots and onions are fried separately in a large amount of oil until they are golden brown, then the zucchini is added and simmered until it is soft. The mixture is then blended with black pepper, salt, and sugar, and vinegar essence is added to balance the flavors. The caviar is simmered for another 10 minutes and then left to cool. The finished product is thick and creamy, with a rich flavor from the fried carrots and onions. The recipe author emphasizes the importance of frying the carrots and onions for a long time to bring out their natural sweetness and depth of flavor.
Here are the key facts extracted from the text:
1. The recipe being prepared is zucchini caviar.
2. The ingredients include 3 kg of chopped zucchini, 1.5 kg of chopped onions, and 400g of tomato paste.
3. The carrots are fried in half a liter of oil for exactly half an hour.
4. The onions are fried until they are well-browned.
5. The zucchini is stewed in a multicooker for 20 minutes.
6. The ingredients are mixed together and simmered for 20 minutes.
7. The mixture is then beaten with a blender to create a smooth consistency.
8. Two teaspoons of ground black pepper are added to the mixture.
9. Four teaspoons of salt and four tablespoons of sugar are added to the mixture for every 4 liters of caviar.
10. One teaspoon of 70% vinegar essence is added to the mixture.
11. The caviar is simmered for 10 minutes on low heat before being filled into jars.
12. The caviar is best served cold, and it will thicken further as it cools down.
13. The recipe yields 4 liters of caviar.
14. The caviar is filled into half-liter jars for convenience.