The classics are certainly good. Where in lecho there are only peppers and tomato juice. Have you tried to cook lecho differently? I am. I share recipes and impressions.
Zucchini lecho
Ingredients:
2 kg zucchini
1 kg bell pepper
15 cloves of garlic (large)
400 gr. tomato paste
1 hour l. black peppercorns
2/3 cup sugar
1 tbsp. l. salt with a small slide
5 bay leaves
0.5 cups 9% vinegar
0.5 cups vegetable oil
How to cook:
1. Wash and peel the courgettes. Remove seeds if available. Cut the courgettes into cubes.
2. Cut the bell peppers, peel and cut into strips.
3. Mix zucchini and pepper in a large bowl, add salt and sugar, pour in vegetable oil and tomato paste. Pour in 1-2 glasses of water.
4. Simmer for 40 minutes, add chopped garlic, peppercorns, bay leaves and vinegar.
5. Arrange the hot squash lecho in sterilized hot jars and roll up the lids.
Cucumber lecho
Ingredients:
2.5 kg cucumbers
1.5 kg of tomatoes
3-5 pcs. sweet bell pepper
0.5 kg of carrots
0.5 cups vegetable oil
head of garlic
0.5 cups sugar
1 tbsp. l. salt
100 ml vinegar 9%
1 pod of hot pepper
How to cook:
1. Pass the tomatoes through a meat grinder. Along with hot chili and garlic.
2. Cut the colored bell pepper into thin strips, and grate the carrots on a coarse grater.
3. Fry the carrots and bell peppers over low heat for about 10 minutes.
4. Wash cucumbers and cut into strips, strips or cubes - as you like.
5. Pour the tomato mass into a large saucepan with a thick bottom, add bell peppers with carrots and cucumbers.
6. Mix the mixture well, add salt and sugar, pour in oil. Bring to a boil, reduce heat to low and simmer for about 30 minutes. 5-10 minutes until ready to pour in vinegar.
7. Put the prepared salad in sterilized jars, roll up and wrap it in a warm blanket.
Tomato lecho vice versa
Ingredients:
2 kg of tomatoes
0.5 kg bell pepper
2 pods of hot pepper
20 gr. salt
50 gr. Sahara
1 hour l. ground paprika
How to cook:
1. Wash the peppers, cut them in half and remove the seeds with the stalk.
2. Wash the tomatoes. Peel half of them and cut into quarters.
Pass the other half through a meat grinder along with bell and hot peppers.
3. The puree can be rubbed through a colander to remove any remaining skin or grains.
4. Wash the jars in warm water with soda. Then dry the jars in the oven or sterilize over steam. Boil the lids for 5 minutes.
5. Place the tomatoes in the jar so that they fill it 3/4 full.
6. Boil the vegetable puree with ground paprika, salt and sugar. Boil the sauce for 5-7 minutes and immediately pour into jars of tomatoes.
7. Put the cans in a hot water tank for sterilization. At least 15 minutes.
Close with screw caps and turn over.
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Thanks for reading to the end!