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➠ Tomato and pepper lecho without vinegar

Tomato and pepper lecho without vinegar

1395

Kitchen Russian

Calorie content 32.9 kcal

Portions 1.3 l.

Cooking time 80 minutes

Proteins * 0.8 gr.

Fats * 2.4 gr.

Carbohydrates* 7.9 gr.

Content

Tomato and pepper lecho is a delicate delicious vegetable salad without the acidity inherent in vinegar. This preparation can be eaten by everyone, without exception.

Ingredients

Bell pepper 1.3KG Fresh tomatoes 1 kg Onion 250 g Black peppercorns 3 pcs. Salt 20 gr. Water 2 tbsp Sunflower oil 2 - 3 tbsp

Cooking process

Wash and dry the vegetables thoroughly. Bell pepper, peel off partitions and seeds, cut the stalk, cut the pulp into thin strips.

Cut the tomatoes into small slices, cut out the place where the stalk is attached.

Peel the onions and cut them into cubes. Preheat a frying pan, pour in a little sunflower oil, fry the onion until soft.

Put all prepared vegetables in an enamel pan, add salt, black pepper, pour in two tablespoons of water, mix. Put the pan on fire, simmer for 10 minutes from the moment of boiling.

The bell pepper should remain crispy after stewing.

Wash seaming jars with soda, sterilize them, boil the lids. Place the lecho in the jars, cover them with lids. Put a folded towel on the bottom of a deep volumetric pan, place the jars on it, pour water into the pan so that it reaches the "shoulders" of the cans. Sterilize the jars in boiling water for 35-40 minutes.

After sterilization, roll up the jars, cover them with a warm blanket and let cool “under a fur coat”. Even without vinegar, tomato and pepper lecho are perfectly stored in a cool place.

Bon Appetit!