Ingredients:
- Zucchini 3 kg.
- Tomatoes 10 pieces
- Onion 10 pieces
- Carrot 6 pieces
- Vinegar 2 tbsp. spoons
- Vegetable oil 100 ml.
- Salt 5-6 teaspoons
- Tomato paste 2-3 tbsp. spoons
Cooking method:
Step 1. Wash the zucchini and cut into small pieces.
Step 2 Pour vegetable oil into the cauldron and lower the squash. Put on the stove on a small fire.
Step 3 Finely chop the onion, fry separately in a pan. Then add to the zucchini.
Step 4 Grate the carrots on a coarse grater and fry separately in a pan. Add to zucchini.
Step 5 Next, peel the tomato, finely chop, fry. Add tomato paste and simmer for 4 minutes, stirring constantly.
Step 6 Grind zucchini stewed in a cauldron with a blender until smooth.
Step 7 Add spices to taste: salt, black pepper, hops-suneli, vinegar. Boil over a minimum heat for 10 minutes.
Step 8 Then lay eggs in clean jars and sterilize in a saucepan with water for 10 minutes. Cover with lids, turn lids down and wrap with a blanket until completely cooled.
Bon Appetit!
