Lecho from pepper, tomatoes and carrots for the winter

1 hour 30 min.
3 portions
Lecho from pepper, tomatoes and carrots for the winter

There are a huge number of variations of Hungarian lecho. In addition to traditional tomatoes and pepper, housewives add other ingredients to it: eggplant, zucchini, onions, etc. I want to invite you to cook lecho from Bulgarian pepper, tomatoes and carrots.

A step -by -step recipe for cooking

1
Rinse the tomatoes, cut it arbitrarily, pass through a meat grinder.
2
Peel the carrots and grate on a coarse grater. Clean the bell pepper from seeds and stalks, cut into strips or slices.
3
Place the tomato mass in a pan for cooking, bring to a boil, remove the foam.
4
Add grated carrots, mix, bring it to a boil again and boil the workpiece for 5 minutes on low heat.
5
Send the prepared pepper to the pan with a blank, bring to a boil, add salt, sugar and vegetable oil. Boil all together for 30 minutes over low heat, stirring periodically.
6
Pour boiling lechi into pre -sterilized banks, roll up, turn upside down, wrap it up and leave until completely cooled. Keep the cooled lecho in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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