I want to share a simple recipe for lecho with carrots and onions for the winter. The product is tasty and versatile: you can add it to the first courses, serve as a sauce or just eat it!
I really like this classic recipe for lecho with carrots and onions for the winter. There is nothing superfluous in it, but the taste is mature and delicate. This is a mild lecho, but some housewives, as I know, add not only bell pepper to this recipe, but also chili pepper, for the piquancy of the finished lecho. I didn't add, but if you prefer savory snacks, try it!
Main Ingredient: Vegetables / Bell Pepper / Tomato
Dish: Blanks / Lecho
- Tomatoes - 2 Kilograms
- Bulgarian pepper - 1.5 Kilogram
- Onion - 500 Grams
- Carrots - 500 Grams
- Vegetable oil - 1 Glass
- Sugar - 1 Glass
- Vinegar 9% - 1/2 Cup
- Salt - 3 tbsp. spoons
How to cook "Lecho with carrots and onions for the winter"
1. Grind onion and tomatoes until puree using a blender or meat grinder. Put in a saucepan, simmer for an hour over low heat. In a frying pan (in vegetable oil), fry the chopped carrots until golden brown. 2. When an hour has passed, add chunks of pepper and fried carrots to the tomato puree. Stir, add salt, sugar, vinegar and oil. Simmer for another 15 minutes. 3. Lay out on sterile jars, close with lids. Store upside down until cool. Then we'll move it to the cellar or basement until winter. 4. In winter we take out, cool and serve!