Squash Adzhika

The word "adzhika" among the Abkhaz means "salt". Shepherds (shepherds of sheep) fed her boars, which they wanted to drink and eat from salt. So they quickly gained weight. In those days salt was expensive and that shepherds did not steal it, salt was mixed with pepper. Shepherds used it as a seasoning, adding the most fragrant herbs and spices. "Adjikttsatza" means "Pepper salt, frayed with something".

At us adzhika is more known as a sharp tomato sauce with addition of spices. The country of the Soviets offers to try the recipe for acute adzhika from zucchini.

"Adygea" adzhika "Favorite"

For cooking you will need:

• 3 kg of courgettes;


• 0.5 kg of carrots;


• 1.5 kg of red tomatoes;


• 0.5 kg of sweet pepper;


• 1 stack. cloves of garlic;


• 0,5 stack. granulated sugar;


• 1 stack. vegetable oil;


• 2.5 tbsp. l. red ground pepper.

Wash and peel the vegetables. Carrots, zucchini, tomatoes and sweet pepper chop with a meat grinder, alternating vegetables for better mixing. Add sugar, salt and vegetable oil and boil 40 minutes over low heat. When adzhika has cooled down, add the red pepper and garlic. Stir and boil for another 10 minutes. Then spread the hot mass over the sterilized jars and quickly roll up.

Classical squash ajika

To prepare 4.5 liters of Adzhika you will need:

• 5 kg of courgettes;


• 1 stack. granulated sugar;


• 2 stacks. vegetable oil;


• 150 ml of vinegar 9%;


• 0.5 L of thick, saturated tomato paste;


• 1 stack. cloves of garlic;


• 1 tbsp. l. red pepper;


• 2 tbsp. l. salt.

Squash and clean. Grind them with a meat grinder, then add sugar, salt, ground pepper, vegetable oil and tomato paste. Stir well and cook, stirring, over low heat for about an hour. Then a little cool the resulting mass, add to it chopped garlic and vinegar. Stir and boil for another 10 minutes.

Hot adzhika spread on sterile jars and roll up. Banks turn over the covers, wrap them in a blanket and leave it for a day. Then put in storage in a pantry or cellar.

Bon Appetit!