Every year housewives preserve vegetable snacks for the winter. Lecho has been one of the most popular for many years. I like to cook it with eggplant and pepper. I do not advise cutting vegetables too finely, otherwise they may lose their shape during cooking.
Ingredients
- Tomatoes - 2 kg
- Eggplant - 1 kg
- Bell pepper - 1 kg
- Carrots - 400 g
- Onion - 250 g
- Vegetable oil - 150 ml
- Vinegar - 100 ml
- Sugar - 120 g
- Salt - 80 g
Step-by-step cooking recipe
Cut the eggplants and pour salted water for 10 minutes.
Grate carrots, peel onions and bell peppers, chop.
Peel tomatoes and cut into small pieces.
Put the tomato slices in a deep saucepan, add butter, sugar, salt and simmer for 15 minutes.
Add the chopped vegetables and continue to cook for another 20 minutes.
Pour in the vinegar and remove from the heat after 1 minute. Spread the lecho in clean, dry jars and roll it up.
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