Zucchini caviar with mushrooms
Description
Homemade preserves keep for a long time. The recipe for zucchini caviar with mushrooms is as follows: 1. Peel the zucchini. Remove the seeds. Grate the zucchini on a coarse grater. 2. Wash the mushrooms thoroughly. Boil them in salted water for 10 minutes. Then remove and let cool. 3. Peel the onion, slice into half-rings, and sauté in vegetable oil until translucent. 4. Peel the carrots and wash them. Grate on a coarse grater and add to the onion. Sauté everything together for another 2–3 minutes. 5. If the zucchini released a lot of juice, it’s best to squeeze it out. Add the zucchini to the onion and carrots, mix, and stew for another 15 minutes. 6. If needed, add more vegetable oil. 7. While the vegetables are stewing, prepare the bell pepper. Cut out the core and remove the seeds. Grate on a coarse grater. 8. Add to the skillet with the vegetable mixture and cook everything together for another 5 minutes. 9. Cut the boiled mushrooms into thin strips, add to the vegetables, mix well, and cook everything together for another 15 minutes. 10. Grate the washed tomatoes on a coarse grater (down to the skin) and add to the skillet. 11. Along with the tomatoes, squeeze half a lemon into the skillet. 12. Now the herbs. Wash and chop the green onion and dill. Add to the skillet. 13. Finally, salt and pepper the zucchini caviar, cover with a lid, and let stand. If you want to preserve zucchini caviar with mushrooms for winter, prepare sterilized jars, add a teaspoon or tablespoon of vinegar to each (depending on jar size), and spoon in the hot caviar. Seal the jars and wrap in a blanket. Enjoy your winter pantry ;) Store in a cool, dark place.