Russian cuisine

Posh Squash

Ingredients

• 2 medium squashes
• 5 tomatoes
• 2 carrots
• 3 onions
• Lots of dill, parsley, celery, garlic
• Salt, pepper, oil

Cooking

On one frying-pan you fry squash (or even zucchini) cubes. If the squash looks old to you, peel it first. On the other frying-pan fry cubed tomatoes, sliced onions, and grated carrots. When you are tired of all this gang softening nicely on the pans, mix them and add salt, crushed garlic, black ground pepper and herbs. Mix well and stew for 5-8 more minutes. Good both hot or cold, with fish, with meat, without anything at all and spread on a piece of bread.

TIP:

Russians say ‘squash’ and mean a regular squash, not a zucchini, a nice light-green vegetable with tender skin and not yet formed seeds – a baby-squash in the terminology of the whole foods stores. Over-ripe yellowish-brown squashes, the way the Americans use them, won’t do.

4.6/5 (5 votes)

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