Squash caviar - simple recipe

1 kg zucchini

700 g tomatoes

300 g carrots

300 g onions

100 g dill and parsley

1-2 pepper

1 garlic clove

sugar (to taste)

salt (to taste)

Clean the zucchini, peeled, cut into circles on 1-1,5 cm thick, old zucchini to remove the seeds. Toss the zucchini in flour, fry until Golden brown on 2 sides.

Chop the onions, fry until Golden on vegetable oil, carrots cut into strips and fry until soft in butter, remove the seeds of the peppers, pour over them the boiling water.

Mince the carrots, peppers, zucchini, onions and tomatoes.

Put the vegetable mixture into a thick-bottomed pan with oil on the bottom, simmer until cooked.

15 minutes before the end of the fire, added chopped garlic and chopped parsley.

Then the canning is done as follows: squash caviar stacks sterilized banks and put lids.

The author of the recipe: Irina Smirnova

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