Another lecho recipe is worth trying to cook this winter. In addition to the usual tomatoes and bell peppers, this time you will need zucchini.
The canning turns out delicious, original and solves the problem with excess harvest.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook lecho with zucchini.
You will need:
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Peel the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.
3. Peel the tomatoes, put them through a meat grinder and add sugar, salt and vegetable oil to the finished puree.
4. Bring the puree to a boil, cook over low heat for 20 minutes and add the prepared vegetables.
5. Bring the mixture to a boil, cook for another 15 minutes, add chopped garlic, boil, pour in vinegar, remove from heat and pour into sterilized jars.
Roll up and, once the preparations have cooled, put away for storage.
Another lecho recipe is worth trying to cook this winter. In addition to the usual tomatoes and bell peppers, this time you will need zucchini.
The canning turns out delicious, original and solves the problem with excess harvest.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook lecho with zucchini.
You will need:
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Peel the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.
3. Peel the tomatoes, put them through a meat grinder and add sugar, salt and vegetable oil to the finished puree.
4. Bring the puree to a boil, cook over low heat for 20 minutes and add the prepared vegetables.
5. Bring the mixture to a boil, cook for another 15 minutes, add chopped garlic, boil, pour in vinegar, remove from heat and pour into sterilized jars.
Roll up and, once the preparations have cooled, put away for storage.
Another lecho recipe is worth trying to cook this winter. In addition to the usual tomatoes and bell peppers, this time you will need zucchini.
The canning turns out delicious, original and solves the problem with excess harvest.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook lecho with zucchini.
You will need:
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Peel the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.
3. Peel the tomatoes, put them through a meat grinder and add sugar, salt and vegetable oil to the finished puree.
4. Bring the puree to a boil, cook over low heat for 20 minutes and add the prepared vegetables.
5. Bring the mixture to a boil, cook for another 15 minutes, add chopped garlic, boil, pour in vinegar, remove from heat and pour into sterilized jars.
Roll up and, once the preparations have cooled, put away for storage.
Another lecho recipe is worth trying to cook this winter. In addition to the usual tomatoes and bell peppers, this time you will need zucchini.
The canning turns out delicious, original and solves the problem with excess harvest.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook lecho with zucchini.
You will need:
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Clean the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.
3. Peel the tomatoes, put them through a meat grinder and add sugar, salt and vegetable oil to the finished puree
Another lecho recipe is worth trying to cook this winter. In addition to the usual tomatoes and bell peppers, this time you will need zucchini.
The canning turns out delicious, original and solves the problem with excess harvest.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook lecho with zucchini.
You will need:
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Clean the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.
3. Peel the tomatoes, mince them and add sugar, salt and vegetable oil to the finished puree.
4. Bring the puree to a boil, simmer for 20 minutes and add the prepared vegetables.
5. Bring the mixture to a boil, simmer for another 15 minutes, add chopped garlic, bring to a boil, pour in vinegar, remove from heat and pour into sterilized jars.
We roll them up and, once the blanks have cooled, we put them away for storage.
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How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Clean the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.
3. Peel the tomatoes, mince them and add sugar, salt and vegetable oil to the finished puree.
4. Bring the puree to a boil, simmer for 20 minutes and add the prepared vegetables.
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How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Clean the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.
3. Peel the tomatoes, put them through a meat grinder and add sugar to the finished puree,l.
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Clean the bell pepper from the stalk and seeds, cut into thin strips, half rings or cubes.l.
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
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How to cook
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3. Peel the tomatoes, passthrough a meat grinder and add sugar, salt and vegetable oil to the finished puree.
4. Bring the puree to a boil, cook over low heat for 20 minutes and add the preparedvegetables.
5.Bring the mixture to a boil, cook for another 15 minutes, add chopped garlic,boil, pour in vinegar, remove from heat and pour into sterilized jars.
We roll them up and, once the blanks have cooled down, we put them away for storage.
