Lecho for the Winter
16 servings
60 minutes
Preparations for the winter are an old Russian pastime and a great way to preserve surplus harvest. There is nothing better than opening a jar of brightly fragrant lecho on a frosty evening and reminding yourself of summer. For this recipe, fleshy and ripe vegetables without any damage are suitable - the juicier and fresher the ingredients, the tastier the preparation will be. In addition to basil, you can use any other herbs and spices. If you want the lecho to last longer, it is better to use dried greens - fresh ones shorten the life of the contents of the jars.
1
Cut the tomatoes into large wedges.
- Tomatoes: 1 kg
2
Blend tomatoes with basil in a blender until smooth. You can use basil with stems for more flavor.
- Tomatoes: 1 kg
- Basil: 20 g
3
Pass the obtained puree through a sieve to remove the tomato skin.
4
Remove seeds from sweet peppers and cut into thick strips.
- Sweet pepper: 1.2 kg
5
Place the peppers in a pot, pour in tomato puree, bring to a boil and simmer on low heat for 10-15 minutes after boiling. The peppers should be soft but not mushy.
- Sweet pepper: 1.2 kg
- Tomatoes: 1 kg
6
Remove seeds from the chili and chop finely, also chop the garlic finely.
- Chili pepper: 1 piece
- Garlic: 4 cloves
7
Put garlic and chili in a pot, add salt, sugar, oil, and vinegar. Mix, taste, and add more salt if needed. Cook for another 5 minutes.
- Garlic: 4 cloves
- Chili pepper: 1 piece
- Sugar: 60 g
- Vegetable oil: 20 ml
- Vinegar 9%: 20 ml
- Salt: to taste
8
Sterilize jars and lids over steam for 10-15 minutes. Then wipe dry.
9
Transfer the lecho to jars, seal them, turn them upside down and let them cool completely. After that, turn the jars back to their original position and store them in a dark, cool place.