Lecho with onion tomatoes and bell pepper for winter
Composition / ingredients
20
Servings:
Cooking method
1. Tomatoes and onions are ground in a blender: the smaller, the better. Put the puree in a saucepan and put it on a small fire. Cook for an hour.
2. Pepper is cut arbitrarily, but it is better not to mince. Three carrots on a grater and fry until golden in vegetable oil. Add carrots, pepper. Next - salt and sugar, oil and vinegar. Cook for another 15 minutes on low heat.
3. We put them in prepared sterile jars and close them with clean lids for the winter.
4. Done!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
