Lecho for the winter is prepared by every second housewife - this is an excellent appetizer, an excellent addition to a side dish and even a “quick” dressing in soup. The salad is one of the first to be eaten and always cleaned up, and there is absolutely no trouble with it. And it doesn't matter what recipe you use to cook it.
Blanks for lecho
Cooking lecho is easier and faster if the food is prepared in advance.
- Pass 3 kg of tomatoes through a meat grinder or chop with a blender. If there is neither one nor the other device, just cut the tomatoes into small pieces - this will not change the taste of lecho.
- Peel 1, 5 kg of pepper (both yellow-green and bright red) from seeds and internal veins, chop coarsely.
- Prepare 1.5 kg of onion half rings and the same amount of grated carrots.
You will also need:
- a tablespoon of vegetable oil;
- 2 tbsp salt;
- 200 g sugar;
- 100 g of 6% vinegar is 1 tbsp. 70% vinegar, diluted with 11 tbsp. l. water.
Cooking process
- Put the tomatoes in a large container, cover them with salt and sugar, pour oil on them. Cook for 15 minutes.
- Add carrots with vinegar to the blanks and leave on fire for another quarter of an hour.
- Add onions and peppers at the last moment and cook all ingredients for another 30 minutes.
- Put boiling salad in sterilized jars and close with metal lids. Turn the cans over and wrap them in a warm blanket. When cool, put it in the cold.
Small digression
You can cook lecho for the winter without carrots - not everyone loves it in a winter salad. In this case, replace it with tomato paste. That is, instead of grated root vegetables, put 0.5 kg of tomato puree in the lecho. The number of tomatoes in the recipe does not change. Try it - this lecho turns out to be spicy, thick and very tasty.
