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Cucumber lecho with tomato paste

0
3504
Kitchen Russian
Calorie content 42.3 kcal
Portions 2 p.
Cooking time 120 minutes
Proteins * 0.5 gr.
Fats * 2.1 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Cucumber lecho with tomato paste
Content

Most often, Lecho salad is prepared from zucchini or peppers. However, cucumber lecho is in no way inferior in taste, and the cooking process does not differ much from the classic recipe. Cucumber lecho can be either a side dish or a cold appetizer on the table. Try it!

Ingredients

Cooking process

step 1 out of 22
Soak fresh and clean cucumbers in a bowl of cold water in advance so that they gain firmness and freshen up. It will take a couple of hours.
step 2 out of 22
Rinse the eggplants and remove the stalks. Old eggplants must be peeled off, but young eggplants do not need to be peeled.
step 3 out of 22
Cut the eggplants into small pieces, no more than one centimeter thick.
step 4 out of 22
Transfer the courgettes to a large bowl, brining them. This will help remove the bitterness from the fruit.
step 5 out of 22
Pour cold water into a bowl of eggplants and leave for about half an hour. During this time, the eggplants will give off bitterness and become more elastic.
step 6 out of 22
While the eggplants are settling in ice water, you need to prepare the tomatoes. To do this, the fruits must be washed and then cut into small pieces. Grind the tomatoes with a blender or meat grinder.
step 7 out of 22
As a result, you should have a thick tomato juice.
step 8 out of 22
Part of the tomatoes can be chopped together with the garlic, so that later it does not crush it separately through a press.
step 9 out of 22
Rinse sweet bell peppers, then peel from the seed basket and cut into slices. Send to a blender and puree or chop very finely.
step 10 out of 22
Handle a small piece of hot pepper with gloves
step 11 out of 22
Combine all peppers in a blender or food processor and beat until smooth. Pour the tomato and pepper puree into a cooking pot.
step 12 out of 22
Remove the cucumbers from cold water and cut off the butts. Cut the cucumbers themselves into small pieces, circles, or whatever you prefer.
step 13 out of 22
Leave the sliced ​​cucumbers in a bowl of water to keep them from drying out.
step 14 out of 22
When the tomato and pepper puree boils, add the salt and start preparing the vegetables for cooking.
step 15 out of 22
Squeeze the eggplant out of the water.
step 16 out of 22
Grind peppers if you have peas.
step 17 out of 22
Put the eggplants in the boiling tomato mixture, stir.
step 18 out of 22
Boil the eggplants for just a minute, before laying the cucumbers.
step 19 out of 22
Place pieces of cucumber in a container with sauce and eggplant, mix well again.
step 20 out of 22
Boil the mixture for about twenty minutes after boiling and add sugar, spices and butter. Stir and cook for another ten minutes.
step 21 out of 22
Add spices, vinegar. Try the blank. Cook the lecho a little more, during this time having prepared the jars.
step 22 out of 22
Put the finished salad in sterile jars and roll up. Then store the cooled workpiece in a dark place with a moderate temperature.

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