The recipe for a delicious lecho for the winter 🥫

Kitchen appliances and utensils:

• kitchen scales;
• beaker;
• sealing key;
• half liter cans;
• lids for cans;
• a large iron basin or pan;
• knife;
• cutting board.

Ingredients

Step cooking

1. Wash it thoroughly, peel it and cut three kilograms of sweet bell pepper in half. Wash and remove the tails of two kilograms of tomatoes. If the vegetable has a thick skin, it is recommended to remove it.
   
2. We scrub the washed tomatoes through a meat grinder. For convenience, they can be cut into slices.
   
3. All the washed pepper is cut into small strips, not more than one centimeter thick.
   
4. We clean, wash and cut into a medium cube 10-12 onions.
   
5. Scrolled tomatoes are placed in an iron bowl or large pan and put on the stove.
   
6. Add to the tomatoes 250 grams of granulated sugar, 250 grams of vegetable oil and 30 grams of salt. Mix these ingredients well.
   
7. Add chopped onions to the tomatoes and warm the lecho to a boil. When the mixture boils, add chopped bell pepper, mix and bring to a boil again. Stir lecho periodically.
   
8. When the lecho began to boil, cook it for another 15 minutes.
   
9. After 15 minutes, pour 100 grams of 9% table vinegar. Mix and bring to a boil again.
   
10. At the end of cooking, we try lying on the ready, if necessary, add salt and turn off the stove.
    
11. We sterilize the required number of cans and boil the lids.
    
12. Pour lecho into banks and roll up the lid.
    
13. Turn the rolled cans upside down, wrap with towels and let cool. Store lecho in the refrigerator or at room temperature.
    

Decoration methods and serving options

• It is recommended for cooking to take ripe and only ground tomatoes. It is also not recommended to use second-rate vegetables, otherwise this may affect the final result.
• No need to cook lecho for a long time. Bell pepper should not be boiled.
• If you want to add spices or herbs to the lecho, then use parsley, basil, cilantro, marjoram and thyme. It is these herbs that blend perfectly with tomatoes and peppers.
• If you want the lecho to be stored longer, use dried herbs.
• If you use fresh herbs, then put it in the dish before adding vinegar.
• The larger and fatter the tomatoes, the tastier the lecho will be. You can take any pepper, the main thing is that it be of high quality.
• The classic lecho recipe always contains tomatoes, bell peppers and onions. But if you wish, you can easily exclude onions from the dish.

Video recipe

This video shows in detail the process of preparing and preparing for the winter a dish such as lecho.