Индонезийка и славянская еда ч.2
Индонезийка и славянская еда ч.2 😄 is a easy Russian recipe that serves 8. 80 calories per serving. Recipe by Pasha and Rania on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $8.10 total, $1.01 per serving
Ingredients
- 2 kg Zucchini (washed, ends trimmed, grated coarse)
- 2 Carrot (peeled and grated)
- 1 Onion (medium, finely chopped)
- 500 g Tomato (peeled, seeded, finely chopped)
- 200 ml Sunflower Oil (neutral‑flavored, for sautéing)
- 2 tbsp Sugar (balances acidity)
- 2 tsp Salt (adjust to taste)
- 1 tsp Black Pepper (freshly ground)
- 2 tbsp Fresh Dill (chopped)
- 2 cloves Garlic (minced)
Instructions
Prepare Vegetables
Wash the zucchini, trim the ends, and grate it using the coarse side of a box grater. Peel and grate the carrots, finely chop the onion, peel and seed the tomatoes, then chop them. Mince the garlic and set all prepared vegetables aside.
Time: PT10M
Sauté Aromatics
Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent, about 3–4 minutes.
Time: PT5M
Temperature: Medium heat
Cook Vegetables
Add the grated zucchini, carrots, and chopped tomatoes to the pot. Stir well, then add sugar, salt, and black pepper. Reduce heat to low, cover partially, and let the mixture simmer, stirring occasionally, for 30–35 minutes until most of the liquid evaporates and the jam thickens.
Time: PT35M
Temperature: Low heat
Finish with Herbs
When the jam reaches a thick, spreadable consistency, stir in the chopped fresh dill. Taste and adjust salt or pepper if needed. Remove from heat.
Time: PT5M
Jar and Store
Transfer the hot jam into sterilized glass jars, leaving 1 cm headspace. Seal tightly and let cool to room temperature. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 4 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Zucchini: Yellow squash
- Instead of Carrot: Parsnip
- Instead of Onion: Shallot
- Instead of Tomato: Canned crushed tomatoes
- Instead of Sunflower Oil: Vegetable oil, Canola oil
- Instead of Sugar: Honey, Maple syrup (use less)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Dill: Dried dill (½ tsp)
- Instead of Garlic: Garlic powder (½ tsp)
Equipment Needed
- Large Pot
- Wooden Spoon
- Box Grater
- Chef's Knife
- Cutting Board
- Sterilized Glass Jars
Critical Steps — Do Not Skip
- Grating the zucchini and carrots finely ensures a smooth texture.
- Simmering low and stirring regularly prevents the jam from scorching.
- Adding fresh dill at the end preserves its aroma.
Chef Tips from the Video
- Use the freshest, firm zucchini for the best texture.
- If you prefer a smoother spread, blend the cooked mixture briefly with an immersion blender before adding dill.
- A tiny pinch of smoked paprika adds a subtle depth without altering the traditional flavor.
Troubleshooting
Jam is too watery.
Continue simmering uncovered for 5–10 more minutes, stirring frequently, until excess liquid evaporates.
Jam sticks to the bottom and burns.
Reduce heat to low, stir more often, and add a splash of water if needed to loosen the bottom.
Flavor is bland.
Adjust salt, add a pinch more sugar, and increase fresh dill or a splash of lemon juice.
Storage
Refrigerator: Up to 7 days in a sealed glass jar.
Freezer: Up to 3 months; thaw in refrigerator before use.
Room temperature: Not recommended; may spoil after 2 days.
Make-Ahead Tips
- Sterilize jars by boiling them for 10 minutes before filling.
- The jam tastes better after resting 12–24 hours for flavors to meld.
Frequently Asked Questions
What is the cultural significance and history of кабачковая икра in Russian cuisine?
Кабачковая икра, or zucchini jam, originated in the Russian countryside as a way to preserve abundant summer zucchini. It became a staple spread for bread, blini, and as a side to meat dishes, reflecting the Russian tradition of turning seasonal vegetables into year‑round condiments.
What are the traditional regional variations of кабачковая икра across Russia?
In Siberia the jam often includes carrots and a touch of beet for color, while in the western regions peasants add sour cream or vinegar for a tangier taste. Some Ukrainian versions incorporate bell peppers and a hint of smoked paprika.
How is кабачковая икра traditionally served in Russian households?
It is commonly spread on rye bread, served alongside boiled potatoes, or used as a topping for open‑face sandwiches (бутерброды). During holidays it may accompany smoked fish or cold cuts as part of a zakuski platter.
What occasions or celebrations is кабачковая икра traditionally associated with in Russian culture?
The jam is a summer staple and is often prepared for family gatherings, picnics, and the Russian New Year (Старый Новый год) when preserved foods are prized. It also appears on the table during Maslenitsa (Butter Week) as a vegetable alternative to dairy‑rich spreads.
What authentic traditional ingredients are essential for кабачковая икра versus acceptable substitutes?
Traditional recipes call for fresh zucchini, carrots, onions, tomatoes, sunflower oil, salt, pepper, and dill. Acceptable substitutes include yellow squash for zucchini, canned tomatoes if fresh are unavailable, and vegetable oil in place of sunflower oil.
What other Russian dishes pair well with кабачковая икра?
It pairs beautifully with boiled potatoes, grilled kielbasa, smoked salmon, and as part of a zakuski board with pickles, herring, and rye bread. It also complements hearty soups like borscht or pea soup (гороховый суп).
What are the most common mistakes to avoid when making кабачковая икра?
Common errors include cooking the jam on too high a heat, which causes scorching, and adding too much liquid (e.g., overly juicy tomatoes) without allowing enough evaporation. Skipping the final addition of fresh dill can also result in a flatter flavor.
Why does this кабачковая икра recipe use low heat simmering instead of high‑heat boiling?
Low heat allows the vegetables to break down gently, releasing their natural sugars without burning. High heat would evaporate moisture too quickly, leading to a dry, uneven texture and a bitter taste.
Can I make кабачковая икра ahead of time and how should I store it?
Yes, the jam can be made a week in advance. Store it in sterilized glass jars in the refrigerator, sealed tightly. For longer storage, freeze the jam in airtight containers for up to three months.
What texture and appearance should I look for when the кабачковая икра is done?
The jam should be thick enough to hold its shape on a spoon, with a deep green‑gold hue. It should not be watery; a slight glossy surface indicates proper reduction.
How do I know when кабачковая икра is fully cooked?
When you tilt the pot, the jam should flow slowly and coat the back of a spoon without running off. A quick test is to place a small spoonful on a cold plate; if it firms up within a minute, it’s ready.
What does the YouTube channel Pasha and Rania specialize in?
The YouTube channel Pasha and Rania focuses on home‑cooked Eastern European and Russian comfort foods, offering step‑by‑step tutorials, quick tips, and cultural background for each dish.
How does the YouTube channel Pasha and Rania's approach to Russian cooking differ from other cooking channels?
Pasha and Rania emphasize authentic, family‑style recipes with minimal equipment, often showcasing dishes that are common in everyday Russian households rather than restaurant‑grade presentations. Their videos blend humor with clear, practical instructions.
Last updated: August 14, 2026
