Lecho according to this recipe turns out to be very tasty, not spicy. The recipe is simple, but the taste is wonderful, it turns out no worse than that of my grandmother. A great addition to soups, borscht and salad.
It is necessary
- - Bulgarian pepper - 2 kg.
- - onion -1, 5 kg.
- - tomatoes - 3.5 kg.
- - carrots - 1.5 kg.
- Fill:
- - vegetable oil - 2 tbsp.
- - sugar - 1, 5 tbsp.
- - salt - 2, 5 tbsp. l.
- - vinegar 70% - 1 tbsp. l.
Instructions
Step 1
Vegetables for lecho are best taken ripe, dense. To make it more beautiful, you can take sweet peppers of different colors. Wash the tomatoes, remove the remains of the tereks and bottoms. Cut into small pieces in a deep saucepan or bowl in which to cook the lecho.
Step 2
Wash the pepper, remove the seeds and stalks, cut into four to six parts. If you cut a petiole with a part of the pepper, then in order to save money, you can cut off the remains of sweet peppers (not seeds) and add to lecho or put in a bag and freeze to add to the first and second courses.
Step 3
Peel the carrots and cut into half rings or cubes, as for soup. Peel the onion and cut it into cubes. Place the chopped vegetables in the bowl next to the tomatoes. Pour sugar, salt, vegetable oil there. Leave to juice for half an hour. Then put on the dishes on fire, bring to a boil, reduce heat to low, but so that the vegetables boil. Stir with a wooden spatula and cook for forty minutes. Add vinegar at the end of cooking. Roll up in prepared jars. Additional boiling directly in jars does not require lecho. Wrap the jars with something warm and leave to cool. Then move the lecho to a cool storage place.
