Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
I read the culinary recipe of lecho from zucchini for the winter in a culinary magazine. This recipe has been tried by time and people. Having done according to the recipe described below, you will not be mistaken. Delicious winter supplies are never superfluous.
Sliced onion and grated carrots are placed in a large frying pan. Sunflower oil is added and sent to simmer. We have no more than 10 minutes to prepare other ingredients. Zucchini and pepper are cut into cubes and spread on a large vessel. Next, tomato paste is spread there and water is added, which exceeds the volume of the paste by 2 times, salt is put. Granulated sugar, carrots and onions are thoroughly mixed. Our components are sent to a large pot to stew for 35-40 minutes from the moment they boil. Vinegar is added before finishing. Next, the contents are laid out in jars and rolled up. The food is ready!
Thus, we learned how to cook lecho from zucchini for the winter. In winter, this dish is eaten both hot and cold. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
