Pumpkin caviar like in childhood: I cook a lot at once so that it lasts a long time. I keep jars in my apartment

I grate the carrots (using the meat grinder attachment). I brown the carrots in a pan with a little added oil.

I add fried carrots to the zucchini and onions. I also add salt, dried garlic, sugar and black pepper.

I put the basin on high heat and bring it to a boil. As soon as bubbles appear and the caviar starts to boil, lower the heat and cook over medium heat

For 30-35 minutes, stirring occasionally so as not to burn.

After 30 minutes, add the tomato paste and cook for another 10-15 minutes.

If you like caviar in pieces, you can add vinegar at this stage and roll it into jars. But I prefer caviar in the form of puree, so I remove the bowl from the heat and puree the vegetables with a hand blender until smooth.

At this stage, I make sure to taste the caviar for salt and sugar and, if necessary, add to taste.

I am satisfied with the resulting caviar, its thickness. Therefore, I add vinegar, stir and boil the caviar for another 10 minutes over low heat.

After that, I transfer the caviar to jars and wrap it in a warm blanket until it cools completely.

This caviar can be stored at room temperature until the next harvest, although you will probably consume it much faster.

The caviar turns out very tasty, just like in childhood!

Now I will tell you what I do with the zucchini juice. I freeze it and add it to vegetable soups in winter.

The soup with this juice turns out very tasty!

Thank you for trusting me and preparing for winter with me!