A cooking video demonstrates how to make zucchini caviar for winter. The recipe requires 3 kg of zucchini, 800g of onions and carrots, oil, spices, salt, sugar, black pepper, paprika, and tomato paste.
The process involves peeling and washing the vegetables, then chopping and lightly frying them in oil. The zucchini is cut into fine pieces and added to the pan with the carrots and onions. The mixture is then simmered for about an hour, with the heat lowered and the lid closed.
After an hour, tomato paste is added, and the mixture is stirred and covered again. The mixture is then blended into a circular shape using a blender, and spices, salt, and sugar are added. The mixture is simmered for a minute, and then vinegar is added.
The final step involves pouring the mixture into jars, closing them tightly, and letting them cool. The jars are then left upside down until the morning, when they can be stored in a cool place.
The video ends with a shot of the finished zucchini caviar, which is described as thick and delicious.
Here are the key facts extracted from the text:
1. The recipe being demonstrated is for zucchini caviar.
2. The ingredients needed for the recipe include 3 kilograms of zucchini, 800 grams each of onions and carrots, oil, spices, salt, sugar, black pepper, and paprika.
3. The zucchinis are cut off at the tails of the stalk and then cut into smaller pieces.
4. The onions and carrots are chopped and simmer-fried lightly in oil.
5. Two tablespoons of nine percent table vinegar are added to the mixture.
6. Three large heaped spoons of tomato paste are added to the mixture.
7. The mixture is cooked for about an hour, with the heat lowered after 30 minutes.
8. The mixture is stirred occasionally to prevent burning.
9. After an hour, the mixture is blended into a circle using a blender.
10. The blended mixture is then mixed with two tablespoons of nine percent table vinegar.
11. The mixture is covered with a lid and cooked for 10 minutes, with the flame turned down slowly.
12. The mixture is then poured into jars and closed, and the jars are left upside down until the morning.
13. The jars are not covered with anything until they cool down.
14. The caviar turns out thick and can be served with a spoon.