Of my favorite summer-autumn blanks, the royal lecho stands alone. This lecho, bright, beautiful and extremely tasty, is liked by absolutely everyone. Lecho always decorates a festive meal. To cook a real royal lecho at home from bell peppers, tomatoes, onions and carrots, you will have to be patient and spend 2-3 hours. But these efforts will more than pay off with universal admiration and pleasure. I offer an amazing recipe for gourmet royal lecho, proven over the years. Lecho will certainly turn out to be such that everyone who has tried it will ask for the recipe.
It is necessary
- To prepare 4 - 4.5 liters of lecho:
- Bell peppers - 3-4 kg
- Tomatoes - 1, 5 - 2 kg
- Carrots - 1 kg
- White onions - 0.5 - 1 kg
- Refined sunflower oil - 1 cup (200 ml)
- Sugar - 1/3 cup
- Salt - 2 tablespoons
- Bitter pepper - 1 pod
- Apple cider vinegar - 1-2 tablespoons
- Greens (parsley, basil, dill) - 1-2 bunches
- Deep volumetric saucepan with a thick bottom
Instructions
Step 1
Peel the onion, wash, cut into large half rings. In a large skillet, heat the sunflower oil and sauté the chopped onions until soft and light golden, stirring constantly. Put the finished onion from the pan together with the oil into a deep saucepan, let it cool there. Do not put the saucepan on the fire yet.
Step 2
Wash and peel the carrots, cut into large pieces, mince. Place in a saucepan over the chilled onion.
Step 3
Pass a pod of hot pepper through a meat grinder. Wash the tomatoes, remove the stalks, cut into large pieces and also pass through a meat grinder. Put everything in a saucepan.
Step 4
Add sugar and salt to a saucepan, which already contains onions, carrots, tomatoes and hot peppers, mix everything thoroughly and put on fire. Remember to stir occasionally!
Step 5
While the food is boiling in a saucepan, wash the peppers, remove the stalks and seeds. Cut the peppers into large strips. If the peppers are small, cut into 4 pieces. By the time the vegetable mass boils, all peppers must be chopped.
Place the chopped peppers in a saucepan and stir.
Step 6
Simmer lecho over low heat for about 35-45 minutes, you need to focus on the readiness of the peppers. It is important not to overexpose on fire! Do not close the lid, stir occasionally, avoid burning.
Step 7
Wash the greens, chop and add to the pan about 20 minutes after adding the peppers. Stir.
Step 8
5-10 minutes before the end of cooking, add apple cider vinegar to the pan, stir thoroughly.
Step 9
Rinse glass jars in advance with baking soda, sterilize (you can in a heated oven for 15 minutes), cool. Gently lay out the finished lecho in the jars, close with iron lids.
