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➠ Lecho from zucchini, bell pepper and tomatoes for the winter

Lecho from zucchini, bell pepper and tomatoes for the winter

1689

Kitchen Russian

Calorie content 44.6 kcal

Portions 2 p.

Cooking time 60 minutes

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 7.4 gr.

Lecho from zucchini, bell pepper and tomatoes for the winter

Content

Lecho is a good way to keep the zucchini harvest tasty and varied for the winter. The peppers are replaced here with zucchini, and the pepper itself is added to the sauce. It is very tasty and unusual.

Ingredients

Cooking process

Wash and peel the zucchini.

Cut the zucchini and spoon out the center along with the seeds.

For the puree sauce, peel the onion, cut into large pieces. Peel sweet peppers from seeds, cut the pulp into cubes. Peel the garlic. Blanch the tomatoes, peel them off. Peel the chili pepper from the seeds.

Place tomatoes, onions, peppers, chili and garlic in a blender bowl and chop until smooth.

Put a saucepan on the fire, pour in about 4 liters. water, salt and bring to a boil. Wash and sterilize cans. Cut the zucchini into large cubes, dip in portions in boiling water for 2 minutes, then take out with a slotted spoon and put in jars.

Mix vegetable puree with salt, sugar, pour into a saucepan with thick walls. Add sweet red pepper, clove buds and bay leaves. Put on fire, bring to a boil and cook for 5 minutes.

Pour over the boiling mashed zucchini in jars so that it reaches the shoulders of the jars.

Close the blanks with lids. Cover the pan with a towel, put the jars in it. Pour hot water into a saucepan, place on the stove, and bring to a boil. Sterilize the jars for 15 minutes. Tighten the jars with screw caps, turn upside down, cover with a warm blanket. Cool lecho to room temperature.