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Cucumber lecho with tomato juice

1247

Kitchen Russian

Calorie content 50.4 kcal

Portions 4 l.

Cooking time 50 minutes

Proteins * 0.6 g

Fats * 0.2 g

Carbohydrates* 8 gr.

Content

Cucumber lecho with tomato juice, an appetizer that has an unusual taste, combining cucumber freshness and lightness, as well as the sweetish taste of tomato juice. But, despite the gustatory splendor of lecho, it is not at all difficult to prepare it. By the way, for this harvesting, it is permissible to use both young and not quite young cucumbers.

Ingredients

Cucumbers 5 Kg Tomato juice 1 l. Tomato paste 0.5 l. Garlic 1 PC. Granulated sugar 200 gr. Salt 2 tbsp Table vinegar 9% 150 ml.

Cooking process

The cucumbers must be sorted out, washed, then cut into quarters.

We spread the cucumbers in a large container. We also send sugar, salt, vinegar and vegetable oil there, as well as tomato juice. Mix everything well and leave for fifteen minutes. During this time, the cucumbers should release juice. By the way, you can use tomato paste instead of tomato juice.

After fifteen minutes, send the pan with cucumbers over medium heat. After boiling, cook the vegetables for five minutes. Before removing the pan from the stove, throw a few whole garlic cloves into the vegetables.