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Zucchini, pepper and tomato lecho

6877

Kitchen Russian

Calorie content 96.2 kcal

Portions 2.5 l.

Cooking time 90 minutes

Proteins * 0.9 gr.

Fats * 2.7 gr.

Carbohydrates* 23.3 gr.

Content

Of the many recipes for this wonderful blank, you are offered the most delicious recipe for making lecho from zucchini, peppers and tomatoes. Its unique taste determines the precisely matched ratio and quantity of all ingredients. Choose young zucchini and meaty tomatoes for lecho.

Ingredients

Zucchini 1 kg Bell pepper 750 gr. Fresh tomatoes 1.7 kg Garlic (big) 1 PC. Chilli 1 PC. Granulated sugar 100 g Salt 1 tbsp Vegetable oil 120 ml Vinegar essence 0.5 tsp

Cooking process

Rinse all the necessary vegetables well under running water and leave them to glass the water. You can wipe them dry with a kitchen towel.

Cut the tomatoes into arbitrary pieces and remove the stalks.

Peel the garlic and remove the seeds from the hot peppers. In a meat grinder with a medium wire rack, first twist the peeled garlic and hot pepper.

Then twist the chopped tomatoes. Transfer the tomato mass with garlic and hot pepper to a special saucepan for stewing.

Place the saucepan over low heat and simmer the tomatoes for 20 minutes from the start of the boil.

Wash jars for lecho and sterilize in any way. Boil the lids. Convenient for preparing jars with screw caps.

While the tomato mass is stewing, beautifully cut the zucchini into curly circles up to 7-8 mm thick with a vegetable cutter. You do not need to peel off the skins of young zucchini.

Cut large zucchini pieces into halves. Do not discard the zucchini strips, but cut in half and add to the lecho.

Peel sweet peppers from seeds and chop them into thin strips up to 1 cm thick. You can change the cutting of vegetables to your liking.

You can take peppers of different colors, the lecho will look prettier.

Transfer the sliced zucchini and peppers to the finished tomato sauce. At first they will take up a large volume, but as they stew, they will give their juice and settle. Pour vegetable oil into the lecho and add salt and sugar.

Simmer the lecho over low heat and under a closed lid for 20 minutes from the start of the boil. If the vegetables are coarsely chopped, increase the stewing time. Stir the lecho while stewing with a wooden spoon. Determine the readiness of the dish by the softness of the vegetables.

By the end of cooking, pour vinegar essence into the lecho. Make sure to taste the lecho and add salt and sugar to your liking.

Put the prepared lecho in sterile jars and seal the vegetables with a teaspoon so that no air remains in the jar. Then close the jars with lids, turn them upside down and cover with a warm blanket for a day. Transfer the cooled lecho to a storage location.

Happy blanks!