Traditionally, lecho is made from bell peppers combined with tomatoes and other ingredients. This piece is famous for its excellent taste and is also ideal for any meal in the winter season.
It is necessary
- –Bulgarian pepper of different colors (2-3 kg);
- –Fresh tomatoes (2, 5 kg);
- –Sugar (120 g);
- –Salt (2 tbsp. L.);
- - vegetable oil (60 ml);
- - onions (3-5 pcs.);
- –9% vinegar (2.5 tablespoons).
Instructions
Step 1
The first step in cooking lecho is preparing vegetables. Take peppers, rinse thoroughly. Remove the stalks. Cut off the top with a knife and take out the core along with the seeds. Chop the peppers into cubes and then place in a deep bowl.
Step 2
Peel the onion from the top husk, rinse with water and also cut into cubes. Pour oil into a deep frying pan, heat and place chopped onion there. Lightly fry the onion in oil, stirring with a wooden spatula.
Step 3
Wash the tomatoes, cut into arbitrary pieces. Place the tomatoes in a bowl of bell pepper. Next, add the fried onions along with the oil left in the pan.
Step 4
Put the mixture of onions, peppers and tomatoes into a saucepan, put on the burner. Turn on low heat and simmer lecho for about 25 minutes, stirring slowly. Then put salt, sugar and vinegar in the lecho in succession. Don't forget to taste the lecho. Additional salt or sugar can be added if necessary.
Step 5
After cooking, leave the lecho in the saucepan. Put sterilized jars on the table and pour even hot lecho into each jar with a large spoon. Roll up the lids, wrap with a blanket and leave to cool at room temperature.
