Traditionally, lecho is made from Bulgarian pepper. This is true, but what prevents us from experimenting for the future? Such a beetroot recipe is, of course, very unusual, but definitely deserves attention. Everyone at home likes it, and yours will probably like it too.
Ingredients
- Beetroot - 250 g
- Leek - 70 g
- Carrots - 200 g
- Bell pepper - 270 g
- Tomatoes - 150 g
- Parsley - 30 g
- Chili pepper - 20 g
- Olive oil - 40 ml
- Salt - 1 tsp.
- Sugar - 1 tsp.
Step-by-step cooking recipe
Bake the beetroot in foil in the oven until soft at 180 degrees.
Grate the carrots and chop the leeks. Fry them in oil until soft.
Chop both types of pepper and add to the roast.
Cut the peeled tomatoes into the same place and simmer until they boil.
Add grated baked beets, chopped herbs, sugar and salt.
Simmer all together for 5 minutes.
Put the lecho in clean, dry jars and sterilize them for another 10-15 minutes.
Roll up the jars for the winter.
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