Lecho-Style Vegetable Medley for the Winter

Perfect alongside grilled kebabs... So good!!! Goes with any meat or poultry. Enjoy!!!

Recipe author

Servings:

Tomatoes

2.5

Carrots

600

Bell pepper (I used ready-made frozen lecho)

1000

Onion

500

Allspice (whole)

Bay leaf

Zucchini

Cucumbers

250

Potatoes

350

Ground black pepper

1.2

Ground red pepper

1.2

Ground hot pepper

Garlic (I used granulated garlic; fresh works too)

1.2

Salt

Apple cider vinegar

Sunflower oil (100 ml for sautéing the onion, 100 ml into the mix)

200

Sugar

Tomato juice

200

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 27 % 3 g

Carbohydrates 64 % 7 g

60 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

Prep all the ingredients.
Step 2:

Chop half of the tomatoes.
Step 3:

Puree the other half of the tomatoes in a blender or meat grinder.
Step 4:

Chop the onion and sauté it in sunflower oil over medium heat until golden.

Grate the carrots on the coarse side of a grater. Simply tip the lecho into a pot for cooking. Peel the potatoes and cut them into medium pieces. Chop the zucchini and cucumbers. Add all the vegetables to the lecho in the pot. Add the seasonings and salt. Pour in the tomato juice and sunflower oil. Stir everything together and simmer over medium heat for about 1 hour 15 minutes, uncovered. Add the vinegar 5 minutes before it's done. As soon as it's finished simmering, seal it up in jars right away.