Marrow caviar ‘as we remember it’.

September 19th, 2014Russian Revels

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

Marrow caviar.

Marrow caviar.

Marrow 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

  1. Fry marrow in batches in vegetable oil till golden brown, add 6 tbsp of water and continue cooking till soft under the lid.
  2. 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.
  3. Mix both vegetable mixtures together.
  4. Blend the mixture with a hand blender in the pan leaving some bits coarse.
  5. Add tomato paste, lemon and all the spices, mix well and cook for another 10 min.
  6. Finally add chopped parsley and mix through.
  7. Cool the caviar down, keep in the fridge till needed.
  8. Serve cold on a piece of lovely Russian rye bread. Perfect the next day!