One of the best vegetable preparations for the winter is canned lecho. And this time I propose to cook it in the Georgian style. Spicy and fragrant, it will become a full-fledged independent dish or complement other recipes. In any case, it will come in handy repeatedly!
Ingredients
- Tomatoes - 3 kg
- Bell pepper - 3 kg
- Carrots - 1.5 kg
- Onion - 1.5 kg
- Cilantro - 1 bundle
- Vegetable oil - 50 ml
- Sugar - 200 g
- Salt - 2.5 tbsp.l.
- Hop-suneli - 1 tbsp.l.
- Vinegar - 100 ml
Step-by-step cooking recipe
Put the tomatoes through a meat grinder, and cut the rest of the vegetables arbitrarily.
Bring the tomato to a boil, add the onion and carrot, and simmer for 40 minutes on low heat.
Add pepper, herbs and all other ingredients.
Simmer the lecho for another 15 minutes and roll it into sterilized jars.
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