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➠ Tomato and bell pepper lecho

Tomato and bell pepper lecho

2323

Kitchen Russian

Calorie content 74.5 kcal

Portions 1.5 l.

Cooking time 70 minutes

Proteins * 0.9 gr.

Fats * 0.1 g

Carbohydrates* 17.9 gr.

Content

Tomato and paprika lecho is an excellent appetizer for a winter table. This is not only incredibly delicious, but also a very healthy dish! It contains many vitamins of groups A, C and B. It will complement the main course and will pleasantly surprise the guests!

Ingredients

Bell pepper 1 kg Fresh tomatoes 1 kg Onion 2 pcs. Carrot 2 pcs. Granulated sugar 100 g Salt 1 tbsp Table vinegar 9% 2 tbsp Bay leaf 2 pcs. Ground black pepper taste

Cooking process

My tomatoes, remove the petioles. Cut the tomatoes into several pieces to make it easier and faster to grind them with a blender.

We put the tomato mass on the fire, bring to a boil and cook over low heat for 20 minutes.

Now let's get down to onions and carrots. They need to be peeled, cut the onion into cubes, and grate the carrots on a coarse grater. Combine vegetables and sauté them in vegetable oil until they become soft and golden.

At this time, we cut the peppers, remove the seeds and stalks from them. Cut the peppers into small strips.

Add onions with carrots, peppers, spices, salt, sugar and bay leaves to the tomato mass. Stir and simmer for 30 minutes. We check the readiness by the state of the pepper, it should be quite soft.