Tomato, pepper and carrot lecho
0
2754
Kitchen
Russian
Calorie content
72.6 kcal
Portions
1.5 l.
Cooking time
60 minutes
Proteins *
0.9 gr.
Fats *
1.8 gr.
Carbohydrates*
17.9 gr.
A wonderful appetizer that you can always get from the cellar for a feast is a lecho made from tomatoes, peppers and carrots. This combination of vegetables can be called universal, because someone likes to add more to lecho to their taste, for example, beans or eggplants.
Ingredients
Cooking process
Wash the tomatoes. Make a cross-to-cross cut on each vegetable, dip the tomatoes in boiling water for 3-4 minutes, then peel them off, starting from the cut. Grind the tomatoes in a blender and pour the tomato mass into a saucepan, add salt, sugar, allspice and bay leaf, cook over medium heat after boiling for 20-25 minutes.
Wash the pepper, remove the stalk, partitions and seeds, cut the pulp into thin strips. Remove the husk from the onion and cut it into thin half rings. Peel and grate the carrots. Preheat a frying pan, pour in a little sunflower oil, first fry the onion, then add carrots to it, simmer the vegetables for 4-5 minutes.
Bon Appetit!