In winter there is not enough variety of vegetables, but there is a way out. Baltic squash lecho is a great way to preserve a delicious summer dish for a long time. I recommend preparing this snack in advance to enjoy it in the cold season.
Ingredients
- Zucchini - 1 kg
- Bell pepper - 750 g
- Tomatoes - 1.25 kg
- Vegetable oil - 100 ml
- Garlic - 100 g
- Vinegar - 50 ml
- Water - 15 ml
- Sugar - 100 g
- Starch - 7.5 g
- Tomato paste - 35 g
- Salt - 1 art.l.
Step-by-step cooking recipe
Peel the tomatoes, pass through a meat grinder and boil the puree for 10 minutes over high heat.
Add the pepper and zucchini cut into medium pieces.
Boil the lecho for another 20 minutes, stirring.
Add garlic, salt, oil, tomato and sugar. Boil for another 10 minutes.
Pour in the vinegar and add the starch diluted in water.
Boil the lecho for a couple more minutes and roll it into sterile jars.
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