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➠ Cucumber and pepper lecho in tomato paste for the winter

Cucumber and pepper lecho in tomato paste for the winter

1484

Kitchen Russian

Calorie content 47.4 kcal

Portions 3 l.

Cooking time 60 minutes

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 11.5 g

Cucumber and pepper lecho in tomato paste for the winter

Content

Cucumber and pepper lecho is best cooked in tomato paste. This will make the dish especially juicy, and the cucumbers will retain their crunchy properties! This is a very tasty and appetizing vegetable snack!

Ingredients

Cooking process

Before cooking, the cucumbers need to be rinsed and soaked in cold water to remove the bitterness from them. This will also make the cucumbers especially crispy.

Then we cut them into small circles.

We also wash the peppers and tomatoes. Peppers are removed from seeds and cut into small strips, and tomatoes are pureed with a blender.

We send the prepared products to the pan, add vegetable oil, granulated sugar, salt, currant and horseradish leaves. We send everything to the stove, bring to a boil and cook over moderate heat for another half hour.