Lecho is like summer in a jar. Bright vegetables and wonderful taste will remind you of warm summer days in winter. A simple recipe will allow you to cook lecho quickly and easily.
Ripe red or yellow tomatoes - 3 kg
Sweet Bulgarian. pepper (preferably different colors) - 1 kg
Fresh carrots - 1 kg
Onion - 1 kg
Sugar - 200-220 grams
Salt - 3rd table. spoons
Sunflower oil. - 0.2 liters
Bite 70% - 1 tsp
1. Wash the vegetables, peel the onions, remove the seeds from the pepper.
2. Carefully cut all vegetables into small strips.
3. Pour oil into a deep saucepan, add chopped vegetables (except pepper), sugar and salt, mix.
4. Simmer the mixture of vegetables for about 15 minutes, stirring occasionally.
5. Then add pepper and simmer for another 45-50 minutes, not forgetting to stir. The vegetables should be soft.
6. At the end of cooking, add a bite, stir and cook for a couple of minutes.
7. Lecho roll up, while hot, in sterilized jars.
8. Leave the jars to cool upside down for about a day, wrapping them up.
9. Put the cooled jars in a dark place, you can put them in the refrigerator or cellar.
Lecho can be served as an independent dish or as a seasoning for pasta, potatoes or rice.
