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➠ Pepper and carrot lecho

Pepper and carrot lecho

9444

Kitchen Russian

Calorie content 51.7 kcal

Portions 4 l.

Cooking time 90 minutes

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 8.8 g

Content

The main ingredient in lecho is always bell pepper. If you stew it with carrots in tomato sauce, you get a very tasty preparation for the winter. In this recipe, the combination of all the ingredients is very successful, so the final product turns out to be rich and balanced in taste.

Ingredients

Bell pepper 3 Kg Carrot 500 gr. Onion 500 gr. Fresh tomatoes 3 Kg Vegetable oil 250 ml. Table vinegar 9% 100 ml Salt 2 tbsp Granulated sugar 250 g

Cooking process

Peel the carrots, rinse and cut into thin strips. Next, boil the carrots a little, for this, pour the required amount of water into the carrots, put on fire and cook it for about 10 minutes.

Rinse the tomatoes thoroughly, chop coarsely and pass through a meat grinder.

Peel the onions and cut into half rings.

Rinse the bell peppers and cut into large strips.

Pour the tomato mixture into a saucepan, add salt, granulated sugar and vegetable oil to it. Mix everything, put on fire and bring to a boil.

After boiling, add carrots to the tomatoes and cook everything together for 10 minutes. After a while, pour the chopped onion into the pan and boil again for 10 minutes.

Next, add bell pepper to the vegetables being prepared, mix and simmer for 20 minutes after boiling. At the very end, pour vinegar into the lecho.

We lay out the hot appetizer on the prepared jars and roll up the lids. Cool the lecho upside down at room temperature. Such a blank is stored both in a cool place and in an apartment. From the amount of ingredients specified in the recipe, 6 liters of lecho are obtained at the exit.