Pepper, tomato and carrot lecho for winter
There are a huge number of variations of Hungarian lecho. In addition to traditional tomatoes and peppers, housewives add other ingredients to it: eggplants, zucchini, onions, etc. I want to offer you to cook lecho from bell peppers, tomatoes and carrots.
Ingredients
- Tomatoes - 3 kg
- Bell pepper - 500 g
- Carrots - 500 g
- Vegetable oil - 115 ml
- Sugar - 100 g
- Salt - 45 g
Step-by-step cooking recipe
Wash the tomatoes, cut them arbitrarily, pass them through a meat grinder.
Peel the carrots and grate them on a coarse grater. Peel the Bulgarian pepper from the seeds and stalks, cut into strips or slices.
Put the tomato mass in a cooking pot, bring to a boil, remove the foam.
Add the grated carrots, stir, bring to a boil again and boil the workpiece over low heat for 5 minutes.
Send the prepared pepper to a saucepan with the preparation, bring to a boil, add salt, sugar and vegetable oil. Boil everything together for 30 minutes over low heat, stirring occasionally.
Pour boiling lecho into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled lecho in a cool, dark place.
