Delicious lecho with rice for the winter - awesome salad 🥫

Kitchen appliances and utensils:

• kitchen stove;
• knife;
• cutting board;
• spoon;
• grater;
• kitchen scales;
• glass;
• deep pan with a thick bottom;
• cans 5 pcs. 1 l;
• covers.

Ingredients

Step cooking

1. 1 kg of sweet pepper is well washed, cleaned from seeds and cut into strips. It is best to use red pepper, as it is the most fleshy, juicy and very sweet.
   
2. Peel 1 kg of onion, wash and cut into half rings.
   
3. Peel 1 kg of carrots and grate on a coarse grater.
   
4. 3 kg of my tomato. Tomatoes should be taken the most ripe, juicy and fleshy. All they need is flesh. Therefore, you can cut the tomato in half and grate the pulp on a coarse grater, and discard the peel. Or you can put tomatoes in a bowl, pour boiling water for several minutes, then easily peel and chop the tomatoes in a blender or twist through a meat grinder. Choose a method convenient for you.
   
5. When all the vegetables are prepared, proceed to cooking lecho. We put a pot on the stove. It is important that it be deep enough and have a thick non-stick bottom, as it is necessary to cook the lecho in one container. If you do not have a large pan, then you should cook the lecho in several steps to make it convenient to mix. In a saucepan without adding vegetable oil, spread chopped onions, carrots, peppers and grated tomatoes. Bring to a boil over medium heat, then reduce the heat, close the lid and cook for 20 minutes, stirring constantly so that nothing burns.
   
6. After this time, pour 1 cup of dry rice. Any rice can be used: long-grain or round-grain, except for steamed. If necessary, sort it and rinse.
   
7. Immediately add 1 cup of sugar and 2 tbsp. l salt.
   
8. Then pour in 300 ml of odorless vegetable oil, mix everything thoroughly, bring to a boil and cook for another 35 minutes over low heat under a lid, not forgetting to mix.
   
9. At the very end, pour 50 ml of vinegar 9%, simmer another 5 minutes. The lecho is ready. It is advisable not to turn off the fire under the prepared lecho, but to fasten it on the smallest one, so until you put the salad in all the jars, it will not cool.
   
10. In a dry, sterilized cans lay out the salad. Cans can be sterilized over steam or in the oven. We roll up the jars, turn them lids down, wrap them in a towel or blanket and leave for a day. Next, we clean in a dark and cool place. Lecho should be stored no more than 12 months. Enjoy your preparations for the winter!
    

Video recipe

In the attached video recipe, you can see what ingredients you will need, how to cook lecho with rice, roll it up and store it. Enjoy watching!