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Lecho with carrots and onion
Preserves

Lecho with carrots and onion

60 min4 serv.21 февр. 2026 г.

Description

Homemade preserves keep for a long time. Generally, lecho with carrots and onions is made in summer, but I admit I don’t do it often. When it’s hot outside, it’s uncomfortable to stand in the kitchen by the stove too. So I usually make large batches and eat it for a whole year, or even a year and a half. Lecho keeps wonderfully; this recipe has never let me down. It always turns out a tender-tasting salad—I recommend you make it too. The preserve is ready for winter storage.

Instructions

  1. 1

    Step 1

    Step 1

    1. Blend the tomatoes and onion in a blender—the finer, the better. Transfer the purée to a saucepan and set over low heat. Simmer for one hour.

  2. 2

    Step 2

    Step 2

    2. Cut the peppers as you like, but try not to chop them too finely. Grate the carrots and fry them in vegetable oil until golden. Add the carrots and peppers. Next, add salt and sugar, oil, and vinegar. Simmer for another 15 minutes over low heat.

  3. 3

    Step 3

    Step 3

    3. Pack into prepared sterile jars and seal with clean lids for winter storage.

  4. 4

    Step 4

    Step 4

    4. Done!