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➠ Cucumber, tomato and sweet pepper lecho for the winter

Cucumber, tomato and sweet pepper lecho for the winter

3268

Kitchen Russian

Calorie content 43.1 kcal

Portions 2 p.

Cooking time 100 minutes

Proteins * 0.5 gr.

Fats * 1.1 gr.

Carbohydrates* 10.2 g

Cucumber, tomato and sweet pepper lecho for the winter

Content

In this recipe, you are invited to prepare lecho for the winter with the addition of cucumbers. Cucumbers for this harvest are suitable both overripe and substandard. You can change the composition and ratio of products to your liking, but the volume of salt, sugar and vinegar cannot be changed, because they provide reliable preservation.

Ingredients

Cooking process

Wash the tomatoes and cut into medium pieces, removing the stalks. Peel hot peppers from seeds. Peel the head of garlic. Twist the pepper, tomatoes and garlic in a meat grinder with a fine wire rack. Pour the resulting puree into a saucepan for stewing lecho.

Peel, wash and chop the carrots on a coarse grater.

Peel sweet peppers from seeds, rinse and chop into thin strips.

Heat a skillet with vegetable oil and fry the grated carrots in it. Then transfer the chopped peppers to the skillet and simmer everything over low heat for 10 minutes.

Wash the cucumbers and cut them into small cubes.

Put the fried carrots and peppers in the tomato puree, then add the chopped cucumbers, the amount of salt, sugar indicated in the recipe and the rest of the oil.

Place the saucepan with lecho over high heat and bring everything to a boil. Then simmer the lecho over low heat for 30 minutes. By the end of cooking, pour vinegar into the lecho, stir and simmer the vegetables for another 5 minutes. Pour hot lecho into pre-sterilized jars.