📝 About This Recipe
A nostalgic staple of Russian cuisine, this 'poor man's caviar' transforms humble summer squash into a luxurious, silky-smooth spread bursting with garden flavors. Slowly simmered with caramelized onions and sweet carrots, it achieves a deep golden hue and a complex balance of sweetness and acidity. Whether slathered on crusty rye bread or served as a refined cold starter, this dish captures the essence of a traditional dacha harvest.
🥗 Ingredients
The Vegetables
- 2 pounds Zucchini or Summer Squash (peeled and cut into 1-inch cubes)
- 2 large Carrots (peeled and grated)
- 2 medium Yellow Onions (finely diced)
- 1 large Red Bell Pepper (seeded and finely diced)
- 4 cloves Garlic (minced)
The Flavor Base
- 3 tablespoons Tomato Paste (high quality for deep color)
- 1/2 cup Sunflower Oil (refined, for sautéing)
- 1 tablespoon Apple Cider Vinegar (to balance the sweetness)
- 1 teaspoon Granulated Sugar (or to taste)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Sweet Paprika (for smoky depth)
Garnish
- 2 sprigs Fresh Dill (finely chopped)
- 1 sprig Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Prepare all vegetables by peeling the zucchini (if skin is tough) and carrots. Cube the zucchini into uniform 1-inch pieces to ensure even cooking.
-
2
In a large, heavy-bottomed Dutch oven or deep skillet, heat 2 tablespoons of sunflower oil over medium-high heat. Working in batches, lightly brown the zucchini cubes until they softened slightly, about 5-7 minutes per batch. Remove and set aside in a bowl.
-
3
In the same pot, add another 2 tablespoons of oil. Sauté the diced onions until they become translucent and start to turn a pale golden color, approximately 8 minutes.
-
4
Add the grated carrots and diced bell pepper to the onions. Continue sautéing for another 10 minutes until the vegetables are soft and the oil has taken on a vibrant orange hue from the carrots.
-
5
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly and lose its raw metallic edge.
-
6
Return the browned zucchini to the pot. Stir in the minced garlic, salt, pepper, sugar, and paprika. Mix thoroughly to combine all the aromatics.
-
7
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the mixture simmer gently for 40-45 minutes. Stir occasionally to prevent sticking.
-
8
Check the vegetables; they should be very soft and falling apart. Remove the lid for the last 10 minutes of simmering if there is too much liquid; the consistency should be thick and jam-like.
-
9
Remove the pot from the heat. Using an immersion blender, process the mixture directly in the pot until it reaches a perfectly smooth, velvety consistency. Alternatively, use a food processor in batches.
-
10
Return the pureed ikra to low heat. Stir in the apple cider vinegar. Let it bubble for 2-3 minutes (be careful as it may splatter).
-
11
Taste and adjust seasoning with more salt, sugar, or vinegar if needed to achieve a balanced sweet-savory profile.
-
12
Transfer the caviar to glass jars or a bowl. Allow it to cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to marry and deepen.
💡 Chef's Tips
For the most authentic flavor, use unrefined sunflower oil if available, as it adds a distinct nutty aroma. If your zucchini are very mature with large seeds, scrape the seedy core out before cubing to ensure a smoother texture. Don't rush the simmering process; the slow cook is what develops the natural sugars in the carrots and onions. If the spread feels too thin, continue to simmer it uncovered after pureeing until the desired thickness is reached. To store for several weeks, ensure you use sterilized jars and keep the surface of the ikra covered with a thin layer of oil.
🍽️ Serving Suggestions
Serve chilled on a thick slice of toasted Borodinsky (Russian rye) bread. Use as a savory accompaniment to hot boiled potatoes garnished with fresh dill. Spread inside a savory crepe (blini) for a traditional afternoon snack. Pair with a glass of chilled vodka or a crisp white wine like Pinot Grigio. Offer as part of a 'Zakuski' platter alongside pickles, smoked fish, and hard-boiled eggs.