Pumpkin lecho for the winter
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Making pumpkin lecho is very simple.
I didn't use any additional ingredients, just pumpkin and tomatoes. Well, where would we be without garlic and chili pepper to add some spice? This preparation will come in handy in winter as a storehouse of vitamins and simply a delicious salad.
Lecho can be served with hot dishes. We often cook meat with it, adding it at the end of cooking. This way you won’t have any trouble making a delicious sauce.
To prepare pumpkin lecho for the winter, take the necessary ingredients according to the list. Since I make lecho already in the winter, I took homemade frozen tomatoes.
Ингредиенты
Pumpkin (net weight) - 350 g
Tomato - 300 g
Sugar - 3 tbsp.
Salt - 1/3 tbsp.
Garlic - 2 cloves
Chili pepper - 1/3 pcs.
Vinegar - on the tip of a teaspoon
Рецепт
1. Place tomatoes and peppers in a blender bowl.
2. Grind. If it is not liquid enough, you can add a little water.
3. Place the tomatoes in a saucepan, add salt and sugar. Stir and put on fire. Boil.
4. Peel the pumpkin and cut into cubes.
5. Place the pumpkin in the tomatoes.
6. Cook over medium heat, stirring, for about 30 minutes. The pumpkin should not boil into porridge, leave it in a stable state)). At the end add grated garlic and vinegar. Mix and place in clean sterilized jars.
7. Pumpkin lecho for the winter is ready. Bon appetit.