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➠ Tomato, bell pepper, onion lecho

Tomato, bell pepper, onion lecho

2150

Kitchen Russian

Calorie content 82.2 kcal

Portions 3 l.

Cooking time 80 minutes

Proteins * 0.8 gr.

Fats * 2.4 gr.

Carbohydrates* 21.2 g

Content

This bright salad contains all the aromas and flavors of a sunny summer: colored bell peppers, fleshy tomatoes and a sharp onion. You will get a delicious snack that you can simply eat with bread or add it as a side dish to meat dishes.

Ingredients

Fresh tomatoes 2 Kg Bell pepper 3 Kg Onion 1.5KG Granulated sugar 1 tbsp. Salt 2 tbsp Table vinegar 9% 170 ml. Sunflower oil 200 ml.

Cooking process

Rinse all vegetables thoroughly under running water. Peel the onions and cut them into thin half rings.

Cut out the stalks of bell pepper, peel them of seeds and partitions, cut the pulp into thin strips.

Cut the tomatoes into small pieces, transfer them to a saucepan and simmer for 30 minutes. then cool the tomato mass and rub it through a fine sieve.

Pour the resulting tomato juice into a saucepan, put on fire and bring to a boil. Then add salt and sugar, pour in sunflower oil. After the mixture boils again, add the chopped vegetables. Simmer lecho over medium heat for 15-20 minutes.

Pre-sterilize cans and lids for seaming. Spread the hot lecho in the jars, close them with lids using a seaming machine. Leave the jars to cool under a warm blanket. Then, for the winter, transfer the lecho to a dry, dark place.

Bon Appetit!