Vegetable stew for winter a la lecho
Composition / ingredients
50
Servings:
Step-by-step cooking
Step 1:
Preparing the products.
Step 2:
1/2 tomatoes cut
Step 3:
Chop 1/2 tomatoes in a blender or meat grinder.
Step 4:
Chop the onion and fry in sunflower oil until golden brown over medium heat.
Three carrots on a coarse grater.
Lecho is simply poured into a saucepan for further cooking.
Peel the potatoes and cut them into medium-sized pieces.
Chop zucchini and cucumbers.
Put the vegetables to the lecho in a saucepan. Add seasonings, salt. Pour the juice and sunflower oil.
Mix everything and simmer over medium heat for 1.2 hours with the lid open.
Add vinegar 5 minutes before it is ready.
At the end of quenching, we immediately close them in jars.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Allspice - 263 kcal/100g
- Tomato juice - 21 kcal/100g
