The well-known recipe for Bulgarian lecho is very easy to prepare. Many housewives are not afraid to experiment and boldly add something new to the tried and tested recipe.
One of these variations is lecho with carrots.
Expert of the online publication "BelNovosti" Yulia Arkhipova, a cook and fourth-class baker, told how to cook.
You will need:
- pepper - 2 kg;
- tomatoes - 1.5 kg;
- carrots - 500 g;
- onions - 500 g;
- vegetable oil - 100 ml;
- sugar - 3 tbsp;
- salt - 1 tbsp;
- vinegar 9% - 2 tbsp;
- garlic - 2-3 cloves.
How to cook
1. Prepare clean vegetables: remove seeds from peppers and cut into strips or cubes, cut onions and carrots into half rings.
2. Pass the tomatoes through a meat grinder or chop them with a blender.
3. Fry the onion in vegetable oil, then add the carrots, then pour in the tomato puree.
4. Add spices according to the list, simmer for 15 minutes and add chopped pepper.
5. Cook for another 30 minutes, add garlic, vinegar, bring to a boil and pour the lecho into sterilized jars.
We roll up, turn over and after cooling, put the blanks away for storage.
Expert: Julia Arkhipova
