home
➠ Snacks
➠ Snacks
➠ Zucchini lecho with tomato juice

Zucchini lecho with tomato juice

3860

Kitchen Russian

Calorie content 44.5 kcal

Portions 3 l.

Cooking time 90 minutes

Proteins * 0.4 gr.

Fats * 3.4 gr.

Carbohydrates* 7.5 g

Content

You can cook a huge number of dishes and snacks from zucchini, they go well with all vegetables. Such a popular seaming, ka lecho, zucchini will add juiciness and originality.

Ingredients

Zucchini (young) 3.5 kg Bell pepper 0.5KG Garlic 7 tooth. Onion 2 - 3 pcs. Tomato juice 1 l. Chilli 1 PC. Granulated sugar 250 g Sunflower oil 1 tbsp. Table vinegar 9% 1 tbsp.

Cooking process

Wash the vegetables. Peel the seeds from the peppers. Peel the onion and garlic.

Pour the tomato juice into a saucepan. Chop the hot pepper with a knife and send it to the saucepan to the juice.

Cut the courgettes into small cubes. Bell pepper in thin strips. Pass the garlic through a press, cut the onion into thin half rings.

Put a saucepan with tomato juice on the fire, add sugar, sunflower oil, salt and vinegar to it.

When the tomato juice boils, dip the zucchini, onion, garlic and pepper in it. Stir the vegetables well and cover the pot with a lid. Simmer vegetables 15 minutes after boiling.

Sterilize cans and lids for seaming. Spread the lecho in the jars, roll up the lids and leave the seams to cool at room temperature. Store the lecho in a cool place.

Bon Appetit!