Culinary “secrets” of making the perfect lecho

0

Next to the twists of tomatoes, cucumbers and other preparations for the winter on the shelves bell pepper lecho is found. Not everyone manages to cook it deliciously, even if you follow the recipe strictly. Let's reveal the culinary secrets of this long-known dish.

Details

The first secret

Don't be stingy and choose only fresh and ripe vegetables. The pepper should be, as the people say, “meaty”, juicy and without damage.

It is he who is responsible for the excellent taste, not tomatoes or other ingredients.

Secret two

Don't be lazy and peel the tomatoes. After that, it remains to prepare tomato puree from fresh vegetables. If there is no time, it is easier to take high-quality tomato paste and dilute it at the rate of 250-300 g per 1 liter of water.

The third secret

You should not limit yourself to spices Add dried or fresh herbs to the preparation. You can safely use basil or marjoram.

And the last. Put the vegetables in the jars first, and then pour the sauce.

The remains of the marinade can be closed separately and used for cooking soups or stewing vegetables.