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➠ Pepper, tomato and onion lecho for the winter

Pepper, tomato and onion lecho for the winter

2963

Kitchen Russian

Calorie content 63.5 kcal

Portions 7 p.

Cooking time 80 minutes

Proteins * 0.8 gr.

Fats * 1.8 gr.

Carbohydrates* 15.3 g

Pepper, tomato and onion lecho for the winter

Content

Pepper, tomato and onion lecho with wine vinegar is an appetizer that will perfectly fit both a festive and everyday menu. It is worth noting that, despite the budget of the salad, it has an unusual taste, in which there are Mediterranean notes.

Ingredients

Cooking process

Prepare the ingredients necessary for the preparation of the lecho.

Rinse and dry the tomatoes. Dip them in boiling water and cook for ten minutes. After that, the tomatoes must be passed through a sieve. We will use the resulting tomato juice in the cooking process.

We wash the bell pepper, dry it, then remove the seeds and the stalk from it. Peel the carrots and grate them to make Korean carrots.

Peel the onion, then cut it into rings.

We take a saucepan, pour tomato juice into it, put the pan on the fire. We send vegetable oil, salt and sugar there, mix everything thoroughly and cook for fifteen minutes.

After the specified time, add chopped vegetables to the tomato mass. The vegetables will be braised for forty minutes. Remember to stir the vegetables periodically during cooking.

In the meantime, let's sterilize the cans and lids. They need to be washed using baking soda, rinsed thoroughly, then sent to an oven preheated to 110 degrees for twenty minutes.