Lecho for the winter with garlic
0
773
Kitchen
Russian
Calorie content
55.3 kcal
Portions
3 l.
Cooking time
70 minutes
Proteins *
0.5 gr.
Fats *
3.4 gr.
Carbohydrates*
9 gr.
A common winter preparation of bell peppers and tomatoes - lecho, perfectly complements hot meat dishes, and can also become the basis for soups and gravies. If there is no such recipe in your arsenal yet, then it's time to take a closer look at it and try it out.
Ingredients
Cooking process
Wash the tomatoes thoroughly under running water, remove the stalks and cut each vegetable into quarters. Grind the tomatoes until smooth through a meat grinder or blender. Transfer the tomato mass to a saucepan, add sunflower oil. Place the container on medium heat, cook the tomato puree for 20 minutes after boiling, stir occasionally.
Wash the bell pepper, cut the stalks, peel the vegetables from partitions and seeds, cut the pulp into thin strips. The more varied the colors the peppers have, the brighter your lecho will turn out. Add chopped bell peppers to the tomato mass, stir, bring the lecho to a boil and cook over medium heat for 20 minutes. Be careful not to burn the vegetables.
Bon Appetit!