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➠ Lecho with champignons for the winter

Lecho with champignons for the winter

1018

Kitchen Russian

Calorie content 47.5 kcal

Portions 2 p.

Cooking time 110 minutes

Proteins * 0.8 gr.

Fats * 2.6 gr.

Carbohydrates* 7.4 gr.

Content

Hand-made lecho is a whole rainbow of flavors hidden in one jar. The taste of ripe vegetables ripened under the warm summer sun will remind you of a sunny summer on cold winter evenings. Tomatoes and garlic, chopped on a blender, are boiled into a spicy sauce, in which bell peppers and champignons are then stewed. In the process of cooking, a delicious lecho is obtained from vegetables, supplemented with a small amount of spices and vegetable oil, which will serve as an excellent side dish for meat dishes, as well as as a cold snack with a slice of fresh crispy bread.

Ingredients

Fresh tomatoes 800 gr. Bell pepper 1.5KG Fresh champignons 1 kg Vegetable oil 100 ml Salt 1 tbsp Table vinegar 9% 50 ml. Garlic 2 pcs. Granulated sugar 100 g Ground black pepper 1 pinch

Cooking process

We wash the tomatoes under running water, put them on a kitchen towel and let them dry a little. Then cut the tomatoes in half, remove the stalk and chop the tomatoes in mashed potatoes in a blender. Put the tomato puree in a heavy-bottomed saucepan.

Peel the garlic, rinse and pass through a press. Put the chopped garlic in a saucepan, add sugar and salt, mix well and put the pan on fire. Bring vegetables to a boil over medium heat, then reduce the heat and cook for 15 minutes.

We wash the sweet bell pepper, put it on a kitchen towel so that it dries a little. Cut each pepper in half, remove the stem and seeds, chop the pepper into small cubes.

Add pepper to the boiling sauce, mix and cook for another 15 minutes.

We wash the mushrooms, cut off the dried ends of the legs and cut the mushrooms into thin plates. Add the chopped mushrooms to the pan to the vegetables, stir and cook for another 25-30 minutes. 5 minutes before the end of cooking, add vinegar and vegetable oil, a pinch of ground black pepper to the lecho, mix well, boil and remove from heat.

We lay out the hot lecho in sterilized jars, tighten with boiled lids and leave to cool completely at room temperature. After cooling, we remove the lecho for storage in a dark, cool place, where it can be stored for several months.