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Pepper and tomato paste lecho

0
2654
Kitchen Russian
Calorie content 54.2 kcal
Portions 2 p.
Cooking time 80 minutes
Proteins * 0.8 gr.
Fats * 2.6 gr.
Carbohydrates* 9.4 gr.
* per 100 gr. product
Pepper and tomato paste lecho
Content

We offer you a recipe for making lecho, or rather, its lightweight version. Since tomatoes are most often used for making lecho, a considerable amount of time is needed to peel and seed them, chop and prepare tomato juice. In our recipe, we will use tomato paste instead of tomatoes. The taste of lecho does not change at all from this, but it becomes even better.

Ingredients

Cooking process

step 1 out of 5
Put the tomato paste in an enamel pan, dilute with water, add sugar, salt and spices. Mix well and put on fire. Bring the tomato mass to a boil over medium heat, reduce the heat and boil for 10 minutes, not forgetting to stir.
step 2 out of 5
We clean the carrots, rinse. Cut in half lengthwise and shred into thin half rings. Add the carrots to the tomato paste, stir and cook for another 10 minutes.
step 3 out of 5
Peel the onions, rinse and soak in cold water for 5-10 minutes, so that when cutting it does not irritate the eyes. Then chop the onion into thin half rings and send it to the saucepan to the tomato paste. Mix and cook for 5 minutes.
step 4 out of 5
During this time, we wash the pepper, cut it in half and clean it from the stalks and seeds. Cut the pepper into pieces and add to the pan. Mix, add vegetable oil and cook for 10 minutes.
step 5 out of 5
At the end of cooking, add vinegar to the lecho, mix, cook for 2-3 minutes and remove the pan from heat. We lay out the hot lecho in sterilized jars, close them tightly with boiled lids and turn the jars upside down. We leave the lecho to cool at room temperature for a day, then put it in a cool dark place for storage.

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