Russian "Kabachkovaya Ikra" (Summer Squash Puree)
half of small summer squash or zucchini, chopped roughly
1 small carrot, chopped roughly
1 onion, chopped roughly
1/2 tablespoon paprika
1 tomato, chopped
2 tablespoon tomato sauce, optional
salt, black pepper, dill, garlic to taste
oil for frying, optional
1. Put squash pieces into a frying pan, add some water and let it saute on low fire until soft, and cover.
2. At the same time in another pan, fry onion and carrot lightly. Use sunflower oil for more authentic taste. Add paprika and tomato, lower fire and let it saute a little under the lid.
3. When everything is ready, put vegetables in a blender, add tomato sauce and fresh garlic (optional), blend until smooth. Mix with salt, pepper, dill or other fitting spices and serve in a bowl.
You can eat this “kabachkovaya ikra” with boiled potatoes or it can be used as paste – just spread it on bread.
Source of recipe: This is my version of the traditional Russian recipe.