kabachkovaya ikra: russian squash caviar

kabachkovaya ikra ::::

From bon appetit – it’s a loose recipe I’ve adapted to my tastes.


kabachkovaya ikra: russian squash caviar
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
  • 1 large onion
  • 3 T oil
  • 1 red bell pepper, maybe 2
  • 3 garlic cloves
  • 2 small carrots
  • 1 medium tomato, peeled and chopped (I don’t always peel)
  • 2 medium zucchini, peeled and chopped
  • 2 T tomato paste
  • salt and pepper
  • fresh dill
  1. Slice the onion to the oil and cook until starting to brown and caramelize, about 15–20 minutes.
  2. Add carrots.
  3. Char red pepper skin. Allow to steam in paper bag.
  4. Add tomato, garlic, and zucchini. Add tomato paste and cook.
  5. Peel, chop, and deseed the pepper. Add to mixture.
  6. Season and add dill.
  7. Puree after cooling slightly.
  8. This is thick, almost like mashed potato consistency. I eat plain with a spoon, spread on toasted baguette, or mix into pasta. Drizzle with a fine olive oil.
  9. It freezes well but separates a bit. Taste isn’t affected.
  10. Other variations: Make a soup by adding vegetable broth or milk/cream to thin. Top with crunchy croutons or toasted nuts.


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