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Finger-Licking Beet Lecho for Winter

An unusual lecho — made with beets! A super tasty dish! It's a really delicious vegetable dish that I make just to serve as a side with meat, as a base for borscht, and as a preserve for winter. Since the recipe doesn't call for vinegar, it's best to store the jars in the cold. Try it — it's genuinely delicious!

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Beetroot lecho for the winter will lick your fingers
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 2 g
Fats 31 % 4 g
Carbohydrates 54 % 7 g
69 kcal
GI: 57 / 0 / 43
  • Let's get cooking:
    • Roast the beets in the oven until tender (don't skip this — roasting really is worth it; I tried boiling them and it just wasn't the same).
    • When the beets are about halfway done, peel the carrots, rinse them, and grate them.
    • Rinse the leek and slice it into rings; rinse the parsley and chop it finely with a knife.
    • Sauté the carrots in olive oil until soft, then add the leek and parsley and keep cooking over low heat.
    • Cover the bell pepper and chili with boiling water and let them sit for 5 minutes, then slice the bell pepper into rings (cut out the seeds first) and cut the chili in half.
    • Add the peppers to the carrots and leek.
    • Rinse the tomatoes, cut them into thin slices, and add them to the vegetables.
    • Simmer everything until the tomatoes break down (this took me 10 minutes).
    • Grate the roasted beets and add them to the vegetables.
    • Add the sugar and salt, stir, and cook for another 5 minutes.
    • Ladle the lecho into sterilized jars and cover with lids.
    • Process the pint (half-liter) jars in a large pot of water for 15 minutes from the moment it comes to a boil (be sure to put a cloth under the jars).
    • Screw the lids on tight and, once the jars have cooled, move them to a cool spot for storage.
  • This tasty vegetable preserve will be a treat all winter long!
  • This amount of ingredients makes exactly 1 quart (1 liter) of lecho.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Leek - 33  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g

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