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➠ Lecho with eggplant and mushrooms

Lecho with eggplant and mushrooms

3465

Kitchen Russian

Calorie content 38 kcal

Portions 6 l.

Cooking time 150 minutes

Proteins * 0.6 g

Fats * 1.5 gr.

Carbohydrates* 6 gr.

Content

You are provided with a recipe for an original and delicious lecho with eggplant and mushrooms. It can be served as a stand-alone dish, as a side dish or salad, and can be eaten hot or cold. You will surprise your guests and loved ones with this preparation. An important point in its preparation is grinding all ingredients in a meat grinder, except for eggplants and mushrooms. You can take any mushrooms.

Ingredients

Cooking process

Wash all vegetables (apples, carrots, garlic, bell peppers and tomatoes) well and cut into medium pieces. First, twist the garlic and bell pepper into a meat grinder with a fine grid and transfer them to a separate plate. Then twist the apples, tomatoes and carrots.

Transfer the twisted tomatoes with carrots and apples to a stewing dish. Add to them the amount of vegetable oil, salt and sugar indicated in the recipe, mix well and put on low heat. Simmer this puree for an hour without placing the lid on. Be sure to stir it.

During this time, wash the eggplants and cut them into large pieces.

Peel the mushrooms, wash and cut into large pieces as well.

After an hour of stewing the vegetable puree, transfer the pieces of eggplant, chopped mushrooms and twisted bell peppers with garlic to it. Stir the lecho well and simmer for another 30 minutes. The total extinguishing time for lecho should be at least 1.5 hours. At the end of cooking, pour vinegar into the lecho. Try the dish and adjust the taste as you like.