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➠ Zucchini lecho without vinegar

Zucchini lecho without vinegar

2867

Kitchen Russian

Calorie content 18.8 kcal

Portions 2.5 l.

Cooking time 25 h.

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 2.9 gr.

Content

When preparing lecho, it is important to keep the food in chunks and not turn the appetizer into caviar. Lovers of spicy dishes will really like the lecho prepared in this way, but the piquancy, if desired, can be adjusted by reducing the amount of red pepper.

Ingredients

Cooking process

Peel the onion and garlic and chop finely with a knife

Wash the zucchini and, if the vegetable is young, chop it into cubes along with the skin. Trim the skin of a mature vegetable marrow and remove the core and seeds.

Put the tomatoes in boiling water for 2 minutes, first make a shallow cut with a cross, and remove the skin. Cut the tomatoes into cubes.

Pour oil into a 5 liter saucepan and heat slightly on the stove. Put peppers, onions, garlic in it and heat the vegetables over low heat. After boiling, cook them for 15 minutes, stirring occasionally.

Transfer the zucchini and tomatoes to a saucepan, stir well. Lay the bay leaf into pieces, peppercorns and spices with salt.

Stir the piece again and cook, stirring for 20 minutes. Prepare the jars: wash them with baking soda and sterilize. Boil the lids for 10 minutes.

Place hot lecho in jars and cover with lids. Place the blank in a wide saucepan, pour hot (but not boiling) water into it up to the hanger of the container and boil for 20 minutes.