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The zucchini caviar or Kabachkovaya Ikra is a Slavic spread that was still very popular in the Soviet Union. It consists exclusively of vegetables and is traditionally eaten cold on bread. You can make it yourself at home with just a few common ingredients. As an appetizer or snack, the vegetable caviar is guaranteed to be a highlight at any party. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Which zucchini variety for zucchini caviar?
In Russian vegetable gardens, mainly white or light green zucchini varieties are planted. They are also used for the zucchini caviar, just like for the zucchini with sour cream and garlic.
I have used green zucchini for this recipe. The vegetable caviar also tastes delicious with them.
Season to taste with spices and vinegar
After pureeing, you can season the zucchini caviar with additional spices and herbs of your choice. Adjust the amount of garlic, just as you did for the walnut spread, of sugar, salt and pepper beforehand.
The vinegar essence provides a slight acidity and extends the shelf life of the vegetable spread, similar to that of the salad “Donskoy”. Apple cider vinegar is a suitable alternative. Use a slightly larger quantity.
How to serve and store
In Russia, the zucchini caviar, just like the eggplant caviar, is best eaten on a piece of white bread or a slice of baton. It also works perfectly as a dip alongside the hummus.
Optionally, you can also serve the zucchini caviar warm as a kind of vegetable sauce. In addition to the cauliflower sauce, it tastes particularly delicious with pasta.
To keep the zucchini caviar for longer, fill it hot into sterilized preserving glass jars immediately after cooking and seal tightly. Then store it in a cool, dark place. This will keep it fresh for months so that you can enjoy it in winter, just like the vegetable salad with tomatoes or the cornelian cherry kompot.
Once opened, you should store the jar of vegetable spread in the fridge, just as you would a jam. Use it up within a few days.
Of course, you can eat the zucchini caviar straight after preparation. It tastes best chilled on bread the next day. So it’s better to leave it in the fridge overnight.
This spread is
- fine,
- juicy,
- tender,
- spicy,
- incredibly tasty,
- aromatic,
- vegan,
- healthy,
- colorful,
- with zucchini,
- delicious as a spread, dip or sauce,
- perfect as an appetizer or as a snack, next to the refrigerator pickles or the pickled peppers,
- vegetable classic of Russian cuisine.
How to make zucchini caviar: tips and tricks
- Young zucchinis with a thin skin can also be used unpeeled. The color of the spread may then be different.
- You can adjust the amount of garlic, sugar, salt and pepper to taste.
- You can season the zucchini caviar with any herbs and spices you like.
- Stir the vegetable spread regularly or constantly while cooking to prevent it from burning.
- Instead of 1 teaspoon of vinegar essence, you can use about 2 tablespoons of apple cider vinegar.
- Store the preserved vegetable caviar in sealed glass jars in a cool, dark place. Once opened, you should store the jar with the spread in the fridge.
Did you make the zucchini caviar using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Try out these other Russian cuisine salad recipes:
- Russian carrot salad with garlic – 3 ingredients recipe
- Vinaigrette salad – recipe for popular Russian beet salad
- Russian beet salad – simple recipe with garlic
Zucchini caviar
Ingredients
- 1 kg zucchini peeled
- 250 g carrots peeled
- 300 g onions peeled
- 2 cloves of garlic peeled
- 70 ml vegetable oil
- 80 g tomato puree
- 1 tsp sugar or to taste
- 2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 tsp vinegar essence with 25 % acidity
Instructions
- Peel the vegetables first and then weigh them.
- Cut the zucchini into small cubes. Grate the carrots with a coarse grater. Finely chop the onions and garlic.
- Pour vegetable oil into a thick-bottomed saucepan and heat it up.
- Fry the onions and garlic until translucent.
- Add the carrots and fry for approx. 3 minutes, stirring constantly.
- Add tomato puree and continue to fry, stirring, for about 1 minute.
- Add the zucchini, season with sugar, salt and black pepper and stir.
- Reduce the heat to the minimum and leave the vegetables to stew with the lid on for about 30 minutes, stirring occasionally, until the zucchini are very soft.
- Remove the saucepan from the heat and puree the vegetables to a fine mixture.
- Put the saucepan back on the stove, bring the vegetable puree to the boil, stirring constantly, and continue to cook for approx. 1 minute while stirring (be careful, it may splatter).
- Remove the vegetable mixture from the heat and immediately stir in vinegar essence.
- For a longer shelf life: Fill the hot zucchini caviar to the brim in sterilized preserving glass jars, seal and leave to cool.
- To eat straight away: Leave the zucchini caviar to cool, chill overnight and serve.
Notes
- Young zucchinis with a thin skin can also be used unpeeled. The color of the spread may then be different.
- You can adjust the amount of garlic, sugar, salt and pepper to taste.
- You can season the zucchini caviar with any herbs and spices you like.
- Stir the vegetable spread regularly or constantly while cooking to prevent it from burning.
- Instead of 1 teaspoon of vinegar essence, you can use about 2 tablespoons of apple cider vinegar.
- Store the preserved vegetable caviar in sealed glass jars in a cool, dark place. Once opened, you should store the jar with the spread in the fridge.
- See the detailed tips and tricks for making the zucchini caviar at the top of the article.
If you are using Pinterest, you can pin the following picture:
