Lecho of zucchini for winter with tomato paste - photo recipe
If you want to remember the taste of summer in winter, its smell, bright colors, then it is worthwhile to start harvesting fresh vegetables and fruits.
There comes a season of courgettes, on the shelves of theirapparently invisible, and the prices are quite acceptable. Pleases and a variety of possible preparations for the winter: salted vegetables, pickled, pickled, squash caviar, and, of course, lecho.
The taste of this dish is familiar to us from childhood, when my motheror grandmother served a hot boiled potato fragrant ostrenkuyu vegetable paste. Lecho of zucchini will be a gorgeous side dish, an ornament of the table, and also a real wand by the help, when visitors come into the house. How to prepare this dish, our article will tell.
Lecho with tomato paste
Recipes lecho for the winter a lot, we startwith what includes tomato paste, because it gives a special piquancy. The first recipe does not involve the use of vinegar, so it can be considered dietary. Take 2 zucchini, a couple of onions, carrots, bell peppers, a couple tomatoes, a few spoons of tomato paste (choose the one you know), garlic, salt.
See also the recipe lecho of pepper and tomato with garlic.
All vegetables are thoroughly washed, then cleaned. If you chose very large zucchini, then in addition to the peel, it is better to remove the core. Finely chop the onion, fry it in a little oil, after a few minutes, you can add grated carrots, chopped Bulgarian pepper. Next in the pan should go tomatoes, and after them grated on a large grater zucchini.
It remains to pour tomato paste into our lecho (ifyou do not have tomatoes, then you can put more pasta), salt and pepper. Cover the frying pan with a lid and stew it for 20-30 minutes. Having stood the right time, we spread out the resulting paste over the sterilized jars and close them with covers.
If you like more sharply, then we offer you a lecho of courgettes with the addition of vinegar. The basis of the recipe is courgettes (they need a kilogram of 2) and Bulgarian pepper (1 kg).
For the marinade, take a glass of water, 400 gr. tomato paste, 150 gr. sugar, a tablespoon of salt, vegetable oil, pepper and about 70 grams. 9% vinegar. This dish will not only be spicy enough, but also fatty.
Preparation of lecho is worth starting with marinade,put water on the fire and add to it all the necessary ingredients, except vinegar. Do not forget to stir it. While the marinade is prepared, cut the marrows into large marrows and the peppers into small cubes.
When the marinade boils, add vegetables andstew all together for about 20 minutes. Vinegar is added to the last place, somewhere 10 minutes before the end of the process. When the mixture is cooked, pour it over the jars and roll it. Do not forget to wrap up the resulting lecho, until it completely cools.
Lecho of courgettes with ketchup
If there was no tomato paste in your house, thenDo not get upset - we'll cook an unusual lecho with ketchup. In addition to 500 grams of ketchup, we will need zucchini, Bulgarian pepper, 10 tomatoes (2 kg squash), onions, as well as vinegar (1t spoon), a glass of oil, half a liter of water, a glass of sugar, salt, black pepper .
Mix the water and ketchup in equal proportions,add salt, sugar, vegetable oil and bring it all to a boil. At this time, cut the vegetables. First we add zucchini to the water, boil for about 10 minutes. Next comes the turn of the Bulgarian pepper, we also cook it for 10 minutes.
The last ones in lecho are tomatoes and onions. After 10 minutes, the mixture can be salted, peppered and pour vinegar. Now our procurement is ready, we pour it on the banks, roll it up. In winter you can pamper yourself with an original lecho of courgettes.
Author: Katerina Sergeenko
