Lecho in jars for the winter
0
2199
Kitchen
Russian
Calorie content
51.8 kcal
Portions
5 l.
Cooking time
60 minutes
Proteins *
0.6 g
Fats *
2.6 gr.
Carbohydrates*
8.8 g
Lecho is loved by most housewives and is included in the list of mandatory preparations for the winter. And it is not surprising - a juicy, tasty appetizer based on bell pepper is easy to prepare, it turns out to be incredibly tasty and in winter it helps a lot when you need vegetables for a side dish. There are many recipes for lecho, in this case we offer an option with the addition of carrots, tomatoes and onions. The taste of the preparation only benefits from the abundance of vegetables: it becomes richer and more voluminous. A meat grinder or blender will be an assistant in the cooking process - it is much easier to grind the ingredients before mixing.
Ingredients
Cooking process
To begin with, we thoroughly rinse all vegetables from contamination. Peel the carrots. We free the onions from the husk. Cut out the stalks and seeds from the bell pepper. In tomatoes, if desired, we cut out the trace from the stalk. We pass the tomatoes through a meat grinder. We also pass the prepared carrots through a meat grinder after the tomatoes.
Pour vegetable oil in the specified amount into a large saucepan. Heat the oil to a hot state and dip the chopped onion and chopped carrots into it. Fry vegetables with occasional stirring for fifteen to twenty minutes. After that, add strips of bell pepper, mix and continue stewing for another ten minutes.
Banks for packing lecho are pre-washed with soda solution and sterilized in any usual way. Wash the lids and boil for two minutes in water. Let the jars and lids dry completely. We lay out hot lecho in prepared dry jars, immediately roll up the lids using a special key. We turn the banks upside down and wrap them in a warm blanket. Let the blanks cool slowly in this position, after which we put them in a cool dark place for storage.
Bon Appetit!