Lecho
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
The leftover juice in the pot can be used for the next batch of lecho. It can also be frozen and used for tomato soups, stews, and casseroles. If the tomato juice is salty, add less salt to the base for the lecho.
Ingredients
- Sweet Pepper - 11 lbs
- Tomatoes - 1½ kg
- Carrot - 3 pieces
- Onion - 3 heads
- Lemon-Pepper Mix - ½ spoons
- Bay leaf - 3 pieces
- 9% Vinegar - 1 fl oz
- Salt - ½ spoons
- Sugar - ½ spoons
- Spiced Tomato Juice - 1½ l
- Herbs - to taste
Step by Step guide
Step 1
Pour the tomato juice into the pot.
Step 2
Add vinegar, sugar, salt, a mixture of peppers, and bay leaf. Place over medium heat.
Step 3
While the juice is heating, chop the tomatoes (cut small ones in half and large ones into quarters). Add them to the pot.
Step 4
Slice the onion into half-rings and add it to the pot.
Step 5
Slice the carrots and add them to the pot.
Step 6
Slice the bell pepper and add it to the pot. All the vegetables should fill the pot, but there should be enough space for stirring.
Step 7
Add a few sprigs of your favorite herbs and stir.
Step 8
Cook over medium heat for 15 minutes, stirring occasionally.
Step 9
Using a slotted spoon, transfer the vegetables into hot sterilized jars.
Step 10
Pour a little juice into the jars, seal them, and turn them upside down. Cover with a towel and let them sit like this until completely cooled. The finished lecho can be served with meat and fish, as a side dish, or added to soups and stews.
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