Zucchini lecho with tomato paste and pepper for winter
There are still ongoing disputes about which country is the birthplace of lecho. I will not be distracted by reasoning, but rather I will tell you an excellent recipe for lecho from zucchini with tomato paste and pepper. You will be pleasantly surprised by the simplicity and taste of this dish.
Ingredients
- Zucchini - 2 kg
- Bell pepper - 1 kg
- Onion - 1 kg
- Tomato paste - 150 g
- Vegetable oil - 100 ml
- Vinegar - 80 ml
- Bay leaf - 2 pieces
- Black Pepper - 10 peas
- Allspice - 4 peas
- Sugar - 160 g
- Salt - 100 g
- Water - 200 ml
Step-by-step cooking recipe
Chop the zucchini, peeled bell pepper and onion.
Fry the onion in oil until transparent.
Add the bell pepper and cook for 10 minutes, stirring occasionally.
Mix water with tomato paste, sugar and salt.
Add the billet to the fried onion and boil for 5 minutes.
Add the zucchini, spices, reduce the heat to a minimum and simmer for 20 minutes.
Pour in the vinegar and after 1 minute remove the pan from the stove.
Put the hot lecho in jars, roll it up, turn it upside down and wrap it up well with a thick towel.
