Cooking process
Of all the variety of recipes for cooking, every housewife can choose the recipe according to her taste. Lecho – sweet pepper cooked in tomato. You can cook with tomatoes, or you can – with tomato paste. You can take only pepper, or you can add other vegetables. I suggest to your attention a wonderful recipe – lecho with zucchini and pepper for the winter.
In the season of zucchini there are so many that the housewives do not already know what would be so delicious with them to cook. Try lecho with zucchini and pepper – I assure you, you will be satisfied, it is very tasty!
So, for cooking lecho with zucchini and pepper for the winter, take the food on the list.
First you need to make a tomato base for lecho. Cut the tomatoes into pieces, send them to the pot for 15-20 minutes.
While tomatoes are cooked, let’s take care of other vegetables. Pepper is released from the seeds and cut into pieces or strips.
Zucchini clear of the skin and seeds, cut into slices or cubes. At me zucchini young, therefore I cut them in circles, and have then divided on 2-4 parts. Onions cut into half rings. Onion gives lecho the taste and aroma, but if you do not like it – you can not put onions.
Cooked tomatoes are ground with an immersion blender.
Then you need to rub the tomatoes through a sieve, send it back to the pan and boil for 5-10 minutes over medium heat, to thicken, removing the foam. We will send the tomatoes chopped peppers, onions, salt, sugar, oil and spices.
Let’s leave the vegetables cooked in tomato for 15 minutes, then add the zucchini.
We mix and boil all together for another 15-20 minutes (try the slices of zucchini and pepper, everyone likes a different degree of readiness of vegetables). Meanwhile, cut the finely chopped pepper, let the garlic pass through the press, add them and vinegar 5 minutes before the end of cooking.
Lecho with zucchini and pepper for the winter is ready! In pre-sterilized jars, lay out lecho, tightly close the lids and turn it over until it cools down. I got 1.5 liters of lecho and a little bit of sample. Harmonious taste, delicate aroma, sweetness and sharpness – that’s what we got. Bon Appetit!
Lecho with zucchini and pepper for the winter
Lecho with zucchini and pepper – a very beautiful, delicious, rich dish! Ideal as a garnish to meat, and as an independent snack.
Ingredients
Tomatoes – 1,5 kg
Courgettes – 500 g
Bulgarian pepper – 800 g
Onion – 200 g
Garlic – 2-3 cloves
Hot pepper – 1 pc.
Vegetable oil – 70 ml
Vinegar 9-% – 3 tablespoons.
Sugar – 2 tbsp.
Salt – 1 tbsp.
Pepper black peas – 5-7 pieces.
Pepper fragrant peas – 3 pcs.
Carnation – 3 pcs.
Cooking process
Of all the variety of recipes for cooking, every housewife can choose the recipe according to her taste. Lecho – sweet pepper cooked in tomato. You can cook with tomatoes, or you can – with tomato paste. You can take only pepper, or you can add other vegetables. I suggest to your attention a wonderful recipe – lecho with zucchini and pepper for the winter.
In the season of zucchini there are so many that the housewives do not already know what would be so delicious with them to cook. Try lecho with zucchini and pepper – I assure you, you will be satisfied, it is very tasty!
So, for cooking lecho with zucchini and pepper for the winter, take the food on the list.
First you need to make a tomato base for lecho. Cut the tomatoes into pieces, send them to the pot for 15-20 minutes.
While tomatoes are cooked, let’s take care of other vegetables. Pepper is released from the seeds and cut into pieces or strips.
Zucchini clear of the skin and seeds, cut into slices or cubes. At me zucchini young, therefore I cut them in circles, and have then divided on 2-4 parts. Onions cut into half rings. Onion gives lecho the taste and aroma, but if you do not like it – you can not put onions.
Cooked tomatoes are ground with an immersion blender.
Then you need to rub the tomatoes through a sieve, send it back to the pan and boil for 5-10 minutes over medium heat, to thicken, removing the foam. We will send the tomatoes chopped peppers, onions, salt, sugar, oil and spices.
Let’s leave the vegetables cooked in tomato for 15 minutes, then add the zucchini.
We mix and boil all together for another 15-20 minutes (try the slices of zucchini and pepper, everyone likes a different degree of readiness of vegetables). Meanwhile, cut the finely chopped pepper, let the garlic pass through the press, add them and vinegar 5 minutes before the end of cooking.
Lecho with zucchini and pepper for the winter is ready! In pre-sterilized jars, lay out lecho, tightly close the lids and turn it over until it cools down. I got 1.5 liters of lecho and a little bit of sample. Harmonious taste, delicate aroma, sweetness and sharpness – that’s what we got. Bon Appetit!