Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Courgettes1 kgyoung
- Bell pepper1 pcs
- Carrot1 pcslarge
- Tomatoes4 pcslarge
- Onions3 pcs
- Porcini mushrooms0.8 kg
- Garlic2 cloves
- Table saltto taste
- Ground red pepperto taste
- Vegetable oil100 mlfor frying
Nutrition
per 100 g
- Calories
- 60 kcal
- Protein
- 2 g
- Fat
- 4 g
- Carbohydrates
- 4 g
Instructions
First peel and cut the carrots; most often I slice them into rounds — it looks nicer. Heat the vegetable oil (half of it) and lightly fry the carrots for about 5 minutes, stirring constantly.
Add the peeled, small-diced courgette to the carrots. If the courgette is old, I also remove the seeds. Add the sliced bell pepper. Stir everything and fry for about 7 minutes.
Meanwhile scald the tomatoes with boiling water, peel and dice them, and add to the other vegetables. Fry for another 5 minutes. At the end of frying, season the caviar with salt, pepper and minced garlic.
Now fry the finely chopped onion in a separate pan in the remaining oil until golden. Wash, clean and finely chop the mushrooms. Add to the onion and fry everything until the mushrooms are done.
Now mix the mushrooms with the stewed vegetables, cover with a lid and cook everything together for about another 10 minutes. Add a little water if needed.
Spoon the finished caviar, still hot, into sterilised jars. Seal and cool upside down.
