Preparations for winter
14.04.2023
Bell pepper lecho with tomatoes and carrots for winter
40 min.
12 servings
I like to cook lecho, because every time you can try different combinations of vegetables and it always turns out delicious. Today I will tell you how to cook lecho from Bulgarian pepper with tomatoes and carrots. Serve it on the table or close it for the winter.
Ingredients
- Bell pepper - 2 kg
- Tomatoes - 2 kg
- Carrots - 1 kg
- Onion - 500 g
- Vegetable oil - 120 ml
- Vinegar - 100 ml
- Ground black pepper - 1 tsp.
- Ground fennel - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Allspice - 4 peas
- Sugar - 160 g
- Salt - 100 g
Step-by-step cooking recipe
Cut the bell pepper in half, peel the seeds and chop coarsely.
Pass tomatoes through a juicer.
Chop the carrots and peeled onions.
Mix everything in a large saucepan, add oil, spices, sugar and salt.
Boil the lecho for 30 minutes over low heat.
Add vinegar, mix and close in the prepared container.
Did you like the recipe?
0 comments