This ‘caviar’ used to be amongst the only products always available in the good old days of Soviet Union. So more-ish nevertheless.
When I was little I could never understand why the mixture is dark red/brown! Long stewing, addition of tomatoes and the all important allspice (called ‘aromatic pepper’ in Russian), that’s why.
These quantities make 1,450kg of caviar
What you will need:
- 3 marrows (or equivalent of courgettes, weighing approximately 700g each)- when peeled and deseeded 1400kg in total
- 2 carrots (approximately 250g) - peeled and cubed
- 2 onions (200g)- sliced
- 3 tbsp tomato paste
- 4 garlic cloves - crushed
- 150g celery sticks, chopped
- Juice of 1/2 lemon
- 1/2 tsp allspice
- 2 tsp sugar
- 1tsp black pepper
- 2 tsp salt
- 30g fresh parsley, chopped
What to do
- Fry marrow in batches in vegetable oil till golden brown, add 6 tbsp of water and continue cooking till soft under the lid.
- Meanwhile fry onions, carrots, celery and garlic and cook for about 10 min, add 5 tbsp of water and continue cooking till carrots are softened.
- Mix both vegetable mixtures together.
- Blend the mixture with a hand blender in the pan leaving some bits coarse.
- Add tomato paste, lemon and all the spices, mix well and cook for another 10 min.
- Finally add chopped parsley and mix through.
- Cool the caviar down, keep in the fridge till needed.
- Serve cold on a piece of lovely Russian rye bread. Perfect the next day!