Kitchen appliances and utensils: stove, kitchen scale, immersion blender, seaming key, measuring cup, 4 cans for preservation of 0.5 l each, 4 lids for cans, grater, pan, metal sieve, deep frying pan, cutting board, knife, kitchen spatula, tablespoon.
Ingredients
| sweet pepper | 1 kg |
| a tomato | 1 kg |
| onion | 400 g |
| carrot | 400 g |
| sugar | 100 g |
| vegetable oil | 100 ml |
| vinegar 9% | 2 tbsp. l |
| salt | 1 tbsp. l |
| Bay leaf | 2 pcs. |
| allspice | 5 pieces. |
Step cooking
Sterilize jars to prepare preservation. One of the easiest ways is steam sterilization. Place a pot of water on the stove and install a metal sieve on it. On a sieve, place carefully washed cans upside down - the water will boil and steam over the container. Sterilize the jars for about 15 minutes. Then, without turning over, place the cans on a clean kitchen towel. Lids can simply be boiled in water.
- Prepare vegetables for lecho. Rinse 1 kg tomato under running water. Then, using a knife, cut the tomatoes in half and remove the places where the stalk was attached. Cut the tomatoes into small slices and place in the pan in which the salad will be prepared. Use a hand blender to chop the tomatoes in a saucepan.
- Place the pot on the stove. To chopped tomatoes, add 100 g of sugar, 1 tbsp. l salt, 5 pcs. allspice peas and 2 bay leaves, then mix everything with a spatula. Bring the tomato puree to a boil, then cook it over medium heat for about 20 minutes, stirring occasionally.
- In the meantime, peel 400 g of onions from the husks and rinse well. Then chop the onion into small cubes.
- Also peel 400 g of carrots and grate it on a coarse grater.
- Rinse thoroughly 1 kg of bell pepper, cut the vegetables in half and remove the core with seeds. Cut pepper into large cubes.
- Pour 100 ml of vegetable oil into a deep pan and heat it on the stove. Then place the chopped onion in a pan and fry it over medium heat until transparent, stirring with a spatula. When the onions are half ready, add the grated carrots to it and fry them all together until fully cooked, stirring occasionally.
- Remove bay leaf from tomato puree - it has already managed to give away its aroma. Transfer the onions and carrots to the pan. Then add chopped pepper and mix well with a spatula. Cover the pan and bring the vegetable mass to a boil. Then remove the lid and simmer the vegetables over medium heat for about 20 minutes, stirring the vegetables periodically.
- Pour into a pan 2 tbsp. l vinegar and mix. Boil the vegetables for a few more minutes. Then, using a spoon, spread the boiling diagonally into sterilized jars and cover them with lids. You can use screw caps if the jars are suitable, or tin cans that need to be tightened with a rolling wrench. Place closed jars upside down on a table and cover them with a blanket. In this condition, allow the preservation to cool completely.
Video recipe
How to prepare all the vegetables and make a rich lecho for the winter, you can watch the video in detail.
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