Squash lecho for the winter you'll lick your fingers

1. So, we prepare the vegetables:

- peel the onion, cut it into cubes;

- peel and three carrots on a large grater;

- my Bulgarian and chili pepper, cut out the tails, peel the seeds, cut into small pieces;

- zucchini is also washed, cleaned and cut into cubes of medium size.

2. And now you can go directly to the process of cooking lecho:

- preheat the frying pan with vegetable oil;

- put the onion in the oil, fry for a few minutes, then add the carrots;

- after about five minutes, add the Bulgarian and chili pepper;

- simmer everything together for 10 minutes, then add tomato paste, mix;

- pour in water, simmer all together for 5 minutes;

- spread the zucchini, salt and simmer for 15 minutes on low heat (until the zucchini is ready, it's better not to boil it - it will taste better this way!);

- pour vinegar essence, keep on fire for another minute;

- we lay out the finished lecho in pre-sterilized jars, roll up with sterile lids and let it cool in the heat.

That's it! Good mood!