Beetroot lecho for the winter you'll lick your fingers

Let's start cooking:

- bake beets in the oven until soft (don't be lazy and bake, I tried to cook - it turns out not at all);

- when the beetroot is half ready, peel the carrots, rinse, grate;

- wash the leek, cut into rings, rinse the parsley, finely chop with a knife;

- fry the carrots in olive oil until soft, then add the onion and parsley, continue cooking over low heat;

- bulgarian pepper and chili pour boiling water and leave for 5 minutes, after which we cut the bell pepper into rings (pre-cut the seeds), and cut the chili in half;

- add peppers to carrots and onions;

- tomatoes are washed, cut into thin plates, spread with vegetables;

- simmer the ingredients until the tomatoes are boiled (it took me 10 minutes);

- grate the baked beetroot on a grater, send it to the vegetables;

- pour sugar and salt, mix and keep on fire for 5 minutes;

- lay out the lecho in sterile jars, cover with tin lids;

- sterilize half-liter jars in a large saucepan with water for 15 minutes from the moment of boiling (we must put a piece of cloth under the bottom);

- screw the jars with lids and, when they cool down, transfer them to a cool place for storage.

Delicious vegetable preparation will delight you in winter!

With the provided amount of ingredients, exactly 1 liter of lecho (liter jar) is obtained.