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Lecho with zucchini and carrots

4881

Kitchen Russian

Calorie content 41.2 kcal

Portions 3 l.

Cooking time 100 minutes

Proteins * 0.5 gr.

Fats * 2.1 gr.

Carbohydrates* 6.8 g

Content

In this recipe, you are invited to add zucchini and carrots fried with onions to the classic lecho. As a result, you will get a snack with pieces of vegetables of different tastes, even more tender and tasty. Lecho can be eaten as a separate dish and added to soup or stew.

Ingredients

Cooking process

All vegetables for cooking lecho wash and remove the peel and seeds. Then we cut the bell peppers into large strips, the onions into thin half rings, the zucchini into half circles, and chop the carrots into thin strips.

Cut the tomatoes crosswise, scald with boiling water and peel them off. Grind the tomatoes with a blender or meat grinder.

In a dish for stewing, heat up the vegetable oil and fry the chopped carrots and onions in it.

Then put the slices of zucchini and pepper into a bowl and fry them over medium heat until the vegetables are soft.

Pour tomato puree with vegetables. Then add the amount of salt, sugar, peeled and chopped garlic indicated in the recipe. Mix the vegetable mixture well and simmer over medium heat for 30 minutes, stirring occasionally. At the end of cooking, add vinegar to the lecho. We pack hot lecho in sterile jars and roll up. Chill jars with cooked lecho with zucchini and carrots under a "fur coat" and then transfer to storage. Such lecho is well kept in the apartment.

Happy blanks!