This vegetable lecho is very convenient to store and use. I usually prepare a large batch and store it in glass jars in a cool place. When I need to cook something quickly, I can just open the blank and add lecho to my favorite dishes.
Ingredients
- Tomatoes - 1.5 kg
- Bell pepper - 1 kg
- Onion - 400 g
- Carrots - 500 g
- Greenery - 1 bundle
- Salt - 1 tbsp.l.
- Sugar - 2 art.l.
- Vegetable oil - 50 ml
- Apple cider vinegar - 50 ml
Step-by-step cooking recipe
Put tomatoes through a meat grinder.
Add sugar, salt and butter. Bring to a boil.
Randomly chop the remaining vegetables. Add to the tomato.
Simmer for an hour on low heat. Add chopped herbs and vinegar. Simmer for a couple more minutes.
Roll up the lecho in sterilized jars.
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