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➠ Tomato and carrot lecho

Tomato and carrot lecho

793

Kitchen Russian

Calorie content 57.3 kcal

Portions 1.5 l.

Cooking time 120 minutes

Proteins * 0.6 g

Fats * 1.3 gr.

Carbohydrates* 10.5 g

Content

Each housewife undoubtedly has her own recipe for making lecho, which her family will like. Today we want to share with you our cooking recipe, which includes tomatoes, carrots and bell peppers. We will boil lecho for no more than 20 minutes, and then we will sterilize jars of lecho in the oven, thanks to this method of sterilization, the pieces of pepper remain intact and do not boil over, and the taste of lecho remains as natural as possible.

Ingredients

Cooking process

For the preparation of lecho, you can choose slightly soft tomatoes, but always of good quality. We wash them and pass them through a meat grinder.

We wash the bell pepper, put it on a kitchen towel and let it dry a little. Then cut the pepper in half lengthwise, remove the stem and seeds and cut the pepper into small pieces.

Put the twisted tomatoes in a deep saucepan, add salt and sugar, vegetable oil, mix and put on fire. Bring the mixture to a boil over medium heat, then reduce the heat and cook for 5 minutes.

Then add chopped peppers and carrots grated on a coarse grater to boiling tomato paste. Mix well and simmer over low heat for 15-20 minutes, stirring occasionally.

At the next stage, add allspice peas, a pinch of black pepper and vinegar to the vegetables, mix well and boil the vegetables for another 5-7 minutes.

We put the finished hot lecho on sterilized jars, cover with lids, put the jars on a baking sheet and place in a cold oven. We sterilize the lecho for 15-20 minutes at 150 degrees, then remove it from the oven.

Tightly tighten the jars with the finished lecho with the lids, turn the jars upside down, cover with a blanket and leave at room temperature until they cool completely. The cooled lecho is stored in a dark, cool place, where the lecho can be stored until spring.