Cabbage gives the classic vegetable lecho its unique texture, and tomatoes and peppers add traditional brightness and flavor. I usually prepare a large batch and then roll everything into sterile jars. By the way, you can also freeze the workpiece in portions.
Ingredients
- Tomatoes - 2 kg
- Bell pepper - 1 kg
- Cabbage - 600 g
- Carrots - 400 g
- Onion - 300 g
- Vegetable oil - 120 ml
- Salt - 20 g
- Sugar - 50 g
- Vinegar - 80 ml
Step-by-step cooking recipe
Chop the tomatoes with a blender or meat grinder.
Add butter, salt and sugar, and bring to a boil.
Chop the remaining vegetables and put them in tomato paste.
Simmer lecho for half an hour on low heat. Pour in the vinegar, season as desired.
Simmer the lecho for another 5 minutes and roll it into sterile jars.
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