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➠ Assorted vegetable salad for the winter
➠ Lecho salad with rice for the winter

Lecho salad with rice for the winter

1856

Kitchen Russian

Calorie content 110.8 kcal

Portions 3 l.

Cooking time 150 minutes

Proteins * 2.4 gr.

Fats * 4.2 gr.

Carbohydrates* 21.8 g

Content

Lecho with rice has been known to many housewives since the distant times of perestroika. It is easy to prepare, the range of products is affordable and common. And despite this, the salad always turns out to be a hearty and tasty dish for the winter table. For this lecho, choose fleshy varieties of peppers and tomatoes. Any rice is suitable for salad. Cooking without sterilization.

Ingredients

Carrot 0.5KG Fresh tomatoes 2 Kg Bell pepper 0.5KG Onion 0.5KG White rice (boiled) 1 tbsp. Granulated sugar 1.5 tbsp. Salt 1 tbsp Vegetable oil 1 tbsp. Table vinegar 9% 1 tbsp

Cooking process

Peel the onions and chop them into small cubes.

Peel and wash the carrots and chop them into thin sticks.

Remove stalks and seeds from bell peppers. Rinse peeled peppers and cut into thin strips.

Twist the tomatoes in a meat grinder with a fine grid. Pour the resulting puree into a bowl for stewing lecho.

Rinse the rice with cold water and boil a little, just not until tender.

Put chopped vegetables in tomato puree and add the amount of salt, sugar and vegetable oil specified in the recipe. Simmer lecho over low heat for 1 hour from the beginning of the boil, stirring occasionally.