Lecho with mushrooms

Lecho with mushrooms



● bell pepper (red) — 1.5 kg
tomatoes — 700 g,
mushrooms (cooked) — 1/2 l,
vinegar essence — 1 tsp.,
sugar — 1/2 cup,
salt — 1 tbsp. spoon,
black pepper (ground) — to taste
vegetable oil — 1/2 cup


Bulgarian pepper to clean, wash, cut into strips.
Washed tomatoes cut into 2-4 pieces. Tomatoes through a meat grinder (we cut into cubes).
In a saucepan (we cooked in a large frying pan), put the chopped bell pepper, tomato mass.

Add salt, sugar, vegetable oil. Bring to a boil, reduce heat and cook for 20 minutes.

Add cooked mushrooms and black pepper and cook for another 20 minutes. For 3 minutes until cooked add the incomplete teaspoon of vinegar.

Lecho hot expanded in sterilized jars. Roll up metal covers. Banks flip, wrap until cool. And you can have at once — hot, fresh white bread.

Bon Appetit!

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