Lecho with tomato juice

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to prepare lecho with tomato juice for the winter? Prepare all ingredients. You can use store-bought tomato juice or make it yourself. It's not difficult to make. You will need ripe tomatoes. Wash them under running water and make a cross-shaped cut on them. Dip the tomatoes in boiling water for a few minutes, then transfer them to cold water, then carefully remove the skin with a knife. Cut the tomatoes into several pieces.

2. STEP 2

   

   Pass the tomatoes through a meat grinder or grind with a blender until mushy and a mixture of homogeneous consistency is obtained. To ensure that there are no seeds in tomato juice, you can strain it through a sieve. If the tomatoes are well ripe and soft, they can be crushed into puree with a masher. Pour the tomato mixture into a thick-bottomed saucepan.

3. STEP 3

   

   Peel the onions and cut into rings or half rings. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

4. STEP 4

   

   Wash and dry fresh dill and parsley, draining them in a colander or laying them out on a paper towel. Cut the greens into pieces about 2 centimeters long.

5. STEP 5

   

   Wash the bell pepper, cut it into two halves and cut out the stalk with the seed pod, remove the white partitions. Cut the bell pepper pulp into halves of rings or cubes. Bell peppers should be fresh; the ideal option is only collected from the garden beds.

6. STEP 6

   

   Wash the carrots, peel and grate. If the carrots are young, then just wipe them with a stiff brush; peeling is not necessary.

7. STEP 7

   

   Place all the cooked vegetables and herbs in a saucepan with the tomato mixture and place on the fire. Add salt, sugar and vegetable oil. Bring the mixture to a boil, stirring constantly to prevent it from sticking or burning to the bottom. When the mixture boils, reduce the heat to medium and cook the lecho for about 10 minutes, stirring occasionally with a wooden spoon. Then pour in the vinegar and stir. Let the mixture boil again and immediately turn off the heat.

8. STEP 8

   

   You need to wash and sterilize the jars for the preparation in advance. You need to wash the jars with a soda solution to remove all dirt and degrease them. Sterilize the jars in a water bath, in the microwave or oven, or in another convenient way. Wash the lids, boil and let them dry. How to calculate the required number of cans, as well as other interesting information about preservation, read the article about blanks, the link is at the end of the recipe.

9. STEP 9

   

   Fill the prepared jars up to the shoulders. Cover the jars with lids. and let them cool to room temperature upside down under a warm blanket. Store the lecho with tomato juice and bell pepper in the pantry. Bon appetit!

Comments on the recipe

swetulek

28.12.2023

4.8

If anyone is interested, check out this recipe. Lecho not only with tomatoes, peppers, carrots, but also with zucchini.

Tancha

28.12.2023

4.8

I have been preparing lecho using this recipe for many many years. I got the recipe from my mother, only I also add chopped carrots on a Korean grater to the lecho and at the end of cooking I add garlic cut into slices or large strips. Delicious. I recommend to everyone