Russian Lecho – Marinated Red Peppers Recipe

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In Russian cuisine there are varieties of different salads for canning. Lecho is one of them. People are using different kinds of vegetables during summer and autumn to can and store them for cold winter days when all the plants sleep. This salad is easy to make, delicious and great to have on hand. I use it as a sauce for my stuffed Bell Peppers or serve as a side dish or salad by itself.

Direction:

Peel and cut carrots in circles, cut bell peppers in medium bite size chunks 3/4-1 inch squares, peel and slice onions in half and into half circles.
In a blender puree the tomatoes in batches.
Into a large pot add tomato puree, vinegar, salt, sugar, olive oil and apple cider; on medium heat bring it to a boil. Stir in the carrots, onions and bell pepper, bring it to a boil, reduce heat; simmer uncovered for 20-25 minutes.

Let it cool. Refrigerate.

*** During summer I make this salad and can it. Just follow the canning instruction.

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Enjoy!!!



Russian Lecho – Marinated Red Peppers Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: About 5 quarts

Russian Lecho – Marinated Red Peppers Recipe

In Russian cuisine there are varieties of different salads for canning. Lecho is one of them. People are using different kinds of vegetables during summer and autumn to can and store them for cold winter days when all the plants sleep. This salad is easy to make, delicious and great to have on hand. I use it as a sauce for my stuffed Bell Peppers or serve as a side dish or salad by itself.

Ingredients

  • 3 lb. tomatoes
  • 10-12 medium red bell peppers
  • 5 medium carrots
  • 3 medium onions
  • 1/4 cup sugar
  • 1/2 cup olive oil
  • 3 Tbsp. white vinegar
  • 1 cup apple cider or juice
  • 1-2 Tbsp. salt or to taste
  • 5 cloves garlic, crushed

Instructions

  1. Peel and cut carrots in circles, cut bell peppers in medium bite size chunks 3/4-1 inch squares, peel and slice onions in half and into half circles.
  2. In a blender puree the tomatoes in batches.
  3. Into a large pot add tomato puree, vinegar, salt, sugar, olive oil and apple cider; on medium heat bring it to a boil. Stir in the carrots, onions and bell pepper, bring it to a boil, reduce heat; simmer uncovered for 20-25 minutes.
  4. Let it cool. Refrigerate.

Notes

*** During summer I make this salad and can it. Just follow the canning instruction.

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One comment

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