Russian squash spread “Kabachkovaya ikra” recipe
This classic Soviet time recipe of squash (marrow) spread (puree, sauce, dip) ‘Kabachkovaya ikra’ is actually made with marrows, not squashes. A marrow (large courgette or zucchini), see a picture below, is quite popular and widely grown in Russia. I am certain though that a squash can work well in this spread as well.
This recipe for marrow spread (puree, sauce, dip) ‘Kabachkovaya ikra’ goes back to the Soviet times when overall deficit of food and goods made store shelves all over the country almost empty. A few jars and tins were still there, sometimes crowding the whole wall of store shelves in a desperate attempt to create profusion. One sort of those jars contained Kabachkovaya Ikra, Squash or Marrow Puree (spread or sauce). The word “ikra” in Russian means “caviar (fish eggs)”, so the funny name of this pure vegetable dish was always a subject for jokes among Russians, most popular being: “it turns out that marrows also lay eggs after all”.
Now, when the times of deficit are long gone and forgotten and some people feel nostalgic for their childhood and young years spent within the Soviet culture, there is a noticeable movement to find those authentic Soviet cuisine recipes. Kabachkovaya ikra is one of all times favourites. I tested a couple variants and here is the recipe of Squash spread I am sharing with you. I think it does taste like the authentic Soviet times Kabachkovaya ikra. Enjoy!
Squash (marrow) dip / spread recipe
Russian squash (marrow) spread (puree, sauce, dip) ‘Kabachkovaya ikra’
Prep time: 30 min
Total time: 40 min
Yield: 5 servings as a starter or a vegetable side
Ingredients
- 1 large marrow or squash
- 2 medium carrots
- 2 medium onions
- 500 g (1/2 pounds) of fresh tomatoes or 400 g (14 oz) tin of chopped tomatoes with juice
- 2 garlic cloves
- 1 bay leaf
- 1 Tbsp of vegetable oil (optional)
- 2 Tbsp of vinegar (optional)
I do not peel the carrots and do not peel and deseed the marrow. Some people do. It’s totally up to you.
Method
1. Roughly chop the marrow (squash), onions, carrots and garlic.
2. Put the chopped vegetables into a deep frying pan or a wok with a spoon of vegetable oil or a little water. Add the bay leaf. Cook on medium until tender. Very soon the marrows give up some liquid this is why the oil is not necessary.
3. Add the tomatoes and cook some more until the vegetables are soft through.
4. Discard the bay leaf and puree the vegetables with the hand blender until even. Add salt and pepper to taste and cook for a little longer.
5. If you are planning to preserve the marrow puree, add vinegar and place in sterilised jars.
6. Store squash/marrow spread in the refrigerator, serve cold or room temperature with fresh baguette or Russian rye bread as a starter or with some boiled potatoes as a main dish.
See also: Pan fried marrow
About Author
Good evening Oksana, hope you’re well especially with CVD19. I also did in May this year another recipe of Yours : Zakruchennye pomidory. Cracked jar now and : TOPS. I really mean that. Just want to thank you so much for helping people maybe like me who left USSR a long time ago. Tomatoes came number one with all kind of tastes: a little bit of sour, hot and spicy’ Like I said : TOPS. Sweetness, I wish You and Your Family a Mary X Mas and Happy New Year and keep sending a “lekker” sorry for my Afrikaans, means Best, recipes. With warm regards from warm Mossel Bay, South Africa. Igor
Hello Igor, Thank you so much for such a kind message! I am very glad you enjoyed my tomato recipe so much. I love those tomatoes too and can eat a lot of them! You too have a wonderful Christmas time with your family and happy and healthy 2021! Let’s hope we will see the end of Covid thread earlier next year rather than later. Best wishes!
Also could you tell how to do marinated ( zakruchennye pomidory ) ?
We have the recipe for those tomatoes and they are delicious! Enjoy: http://russianfood-ie.com/russian-pickled-tomatoes/
You have is backwards, All marrows are squashes, but not all squashes are marrows – at least in English. Marrows are Curcurbita pepo – a species of squash – and only the cultivars that are eaten young – marrows specifically are large cylindrical summer squash in that species. Some pumkins are also in this species so these don’t count, as are other winter and summer squashes. There are 4 other species of squash too (more or less). I would think any summer squash would work for the recipe though…
Thank you for specifying this for me! I did not realise that squash is a term for the whole group of these plants.
Yes, for the recipe any summer squash would work, any one with soft skin. Traditionally in Russia that would be a large elongated marrow with pale green or striped soft (edible) skin.
What a nice recipe. I had marrow about a couple of years ago and just cooked it ad hoc. This looks nice.
Thanks, Stephen. You should really try it
Thank you so much. I live in 20 years away from former USSR Ukraine but still miss some of the past and half world away from Odessa. Will attend do it right away. The squash and marrow are in plenty here in South Africa
Hello Igor,
I can relate to what you are saying. To my mind, this recipe is very close to the original ‘soviet time’ Kabachkovaya ikra and very easy to make. Enjoy!