The arrival of spring is felt distinctly when young potato appears on the counters. It is so good when boiled to perfect crumbly condition, seasoned with butter and garnished with dill. But these young potatoes are most delicious when combined with rye bread and squash caviar. This simple, traditional blend of flavors is reminiscent of quiet country house, summer and grandma’s cooking.

Squash or zucchini caviar is an appetizer which will be a great addition to Borscht, a savory pie or a stew. And it makes a nourishing and hearty snack, when it is just spread on a piece of crispy rye bread.

This dish became popular in 1930s in USSR. Back then canned squash caviar invaded stores, and it still remains popular in Russia. It is considered to be a dietary product when ingredients are stewed or boiled without vegetable oil, which allows to preserve beneficial properties of vegetables and make the dish low in calories.

We have cooked squash caviar according to traditional village recipe with tomatoes, garlic, onions and squash fried in sunflower oil. You can add bell pepper, black pepper, bay leaf or paprika to your taste.


  • 3 zucchini
  • 3 tomatoes
  • 2 cloves of garlic
  • 2 carrots
  • 2 onions
  • Fresh greens, spices – to taste


Grate on a fine grater marrows, add salt and leave until juice appears. At this time grate or finely chop carrots, tomatoes, garlic and greens. When marrows give the juice, pour it and fry on a pan pressed marrow mass. The rest of the vegetables roast with vegetable oil one after another until they soft. Then mix all the ingredients, add garlic, greens and stew for 20 minutes. Ready-to-eat meal can be served hot or cold and can be stored in refrigerator for several days.