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➠ Lecho for the winter with tomato juice

Lecho for the winter with tomato juice

1885

Kitchen Russian

Calorie content 55 kcal

Portions 4 p.

Cooking time 60 minutes

Proteins * 0.4 gr.

Fats * 5 gr.

Carbohydrates* 9.1 gr.

Content

One of the interesting options for harvesting for the winter is lecho with tomato juice. Having prepared such a snack once, it will become a favorite treat in the family! Lecho with tomato juice is prepared simply and quickly, and the appetizer turns out to be incredibly tasty and tender. Such a preparation can not only please loved ones, but also decorate a festive table.

Ingredients

Bell pepper 5 Kg Tomato juice 3 l. Garlic 0.5 tbsp. Vegetable oil 1 tbsp. Table vinegar 9% 1 tbsp. Granulated sugar 1 tbsp. Salt 2 tbsp

Cooking process

Pour tomato juice into a heat-resistant container and put on fire. We boil for 15 minutes.

We wash the bell pepper, cut out the stalk, remove the seeds. Cut the fruit in half or into quarters depending on the size.

Cut the peeled garlic into small pieces.

Pour chopped garlic, granulated sugar, salt into boiling tomato juice, pour in vegetable oil and vinegar. Mix everything until the ingredients are evenly distributed.

Next, we send Bulgarian pepper to tomato juice. Simmer lecho for 20-30 minutes until the pepper is boiled down and completely immersed in tomato juice.

Put the hot lecho in sterilized jars, close with lids. Cool the workpiece completely by turning the containers upside down and wrapping them in a warm blanket.