Lecho - a delicious salad for the winter 🌶

Kitchen appliances and utensils: cooker, knife, kitchen board, meat grinder, spoon, kitchen scale, glass, deep pan with a thick bottom, soup ladle, cans, lids.

Ingredients

Step cooking

Preparation and cutting of vegetables

1. 3 kg of bell pepper wash well, then remove all seeds. For the preparation of lecho, it is best to use peppers of different colors, it will turn out tastier and very beautiful. The more different colors, the more effective the salad will be. Peppers should be fleshy and thick-skinned. We cut them in any form: cubes, straws, slices, at your discretion.
   
2. Peel 500 g of carrots and cut into cubes. Slicing carrots depends on your preference, it can be circles, semicircles, straws. The main thing is that the slices should not be too thick, as in this dish carrots cook longer than all other vegetables.
   
3. Carefully wash 1.5 kg of tomato and cut it in half. For lecho tomato should make tomato juice. The most convenient way to do this is to chop pieces of tomato through a meat grinder along with peel and seeds. If you want to get pure tomato juice, then use a juicer, all the cake from the tomato will remain on the sidelines. Tomatoes should be chosen for the salad is very ripe, fleshy and not too watery.
   
4. Peel 300 g of onion and cut into rings. But onion slicing can be changed according to your desire and chopped as you like. It will not affect the taste. You can change the cut every time you cook, do not be afraid to experiment.
   

Cooking lecho

1. To cook lecho, take the largest pot so that all the vegetables fit into it and it is convenient to mix them. If you do not have a large pan, then prepare the salad in several passes. We put the pan on the stove, pour in chopped tomatoes and bring to a boil over medium heat. Then add 1 tbsp. l salt, 120 g of sugar.
   
2. Pour in 120 ml of vegetable oil, 120 ml of vinegar 9%. Add 4 - 5 peas of allspice and as many buds of cloves. In addition to these spices, you can use any other spices and spices. Mix everything well, bring to a boil again, so that the sugar and salt dissolve. Be sure to taste it, if necessary, add salt or sugar, adjust their amount to your taste. When the tomato sauce boils, add the chopped carrots and onions. Mix and leave to cook for 5 - 7 minutes, no longer so as not to digest the carrots. It should remain firm and crispy.
   
3. Next, add chopped pepper, cover the pan with a lid, reduce heat and simmer for 20 - 25 minutes, stirring constantly so that nothing burns. Pepper will decrease in volume, settle, put in juice and become moderately soft. The readiness of all vegetables is regulated by yourself. The longer you cook lecho, the softer the vegetables will be, and vice versa.
   
4. We lay the finished lecho with a ladle in sterilized jars, cover with lids and roll up.
   
5. Then we wrap the jars with a warm blanket and leave them in this form until completely cooled. Next, we put the banks in a place convenient for you. The salad is perfectly stored at room temperature.
   

Have a nice roll!

Video recipe

In the video recipe attached below, you will see what ingredients you will need to prepare the lecho, how to cut the vegetables, the order in which they are added. Enjoy watching!