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➠ Lecho for the winter like in a store

Lecho for the winter like in a store

1946

Kitchen Russian

Calorie content 67.5 kcal

Portions 3.5 l.

Cooking time 80 minutes

Proteins * 0.6 g

Fats * 3.4 gr.

Carbohydrates* 11.5 g

Content

Lecho is a well-known appetizer with Hungarian roots, which is made from bell peppers and tomatoes. Such preservation can very often be found in food departments, however, at home, you can cook lecho just as well as store-bought one.

Ingredients

Bell pepper 3 Kg Fresh tomatoes (fleshy) 2 Kg Granulated sugar 100 g Salt 2 tbsp Table vinegar 9% 2 tbsp Sunflower oil 100 ml

Cooking process

Wash and dry the vegetables. Peel the bell pepper from partitions and seeds, cut into wide slices.

Make cross-to-cross cuts on the tomatoes. Place vegetables in boiling water for 3-4 minutes, then cover them with ice water. After these manipulations, easily remove the skin from the tomatoes, starting from the cuts. Cut the tomatoes into slices and chop them with a blender or mince them.

Pour the tomato mass into a saucepan, add salt, sugar, sunflower oil, chopped bell pepper, stir and put on fire. Bring lecho to a boil.

After the lecho has boiled for 25-30 minutes, add vinegar, stir and remove from heat.

Prepare jars and lids. Wash the jars with a cleaning agent or soda, sterilize them over boiling water. Boil the lids. Spread hot lecho in dry jars and roll them up with lids. When the seals are completely cool, they can be moved to a cool, dry place for storage.

Bon Appetit!