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Cucumber Lecho


Ingredients for Cucumber Lecho

  1. Cucumbers (any size) 5 kilograms
  2. Tomatoes 2.5 kilograms
  3. Bulgarian pepper 1 kilogram
  4. Sugar 1 cup (or to taste)
  5. Vegetable oil 1 cup
  6. Vinegar 9% 1 cup
  7. Salt 100 grams
  8. Garlic 1 head (or to taste)
  • Main ingredients: Onion, Cucumber, Pepper, Tomato

Inventory:

Saucepan, kitchen knife, cutting board, wooden spoon, soup ladle, glass jars with lids, kitchen oven mitts.

Cooking lecho from cucumbers:

Step 1: Prepare the cucumbers.


Rinse cucumbers properly with warm running water. After drying, and without peeling the skin, cut into strips or semicircles.
Once again, I would like to draw your attention to the fact that any cucumbers, even overripe ones that have become quite large in size, are suitable for cooking lecho and therefore it is not possible to prepare them in the usual way.

Step 2: Prepare the tomatoes.


Rinse the tomatoes properly, make a cross-shaped incision on each, and then hold them 30 seconds in boiling water and cool sharply, shifting in a bowl with ice. You will see that in the places of incisions the peel has come off, pull on the swollen edges and remove the skin, exposing the pulp.

Chopped peeled tomatoes into small cubes.
Of course, you can do it easier and skip the tomatoes through a meat grinder or even grind the vegetables with a blender, if you like it more and you want to save a little time, then do it.

Step 3: Prepare the pepper.


Peppers, remove seeds, remove the stalks and rinse thoroughly with running water. Cut off all the whitish partitions, and then cut the peeled peppers into thin strips.

Step 4: Cook the cucumber dough.


In a saucepan, warm the vegetable oil, and then pour into it all the prepared vegetables: tomato pulp, cucumbers and peppers. Sprinkle salt and granulated sugar, pour in vinegar, and don't forget to add chopped garlic as well. Bring to a boil over medium heat, and then simmer your lecho for 30 minutes, often remembering to stir it.

Step 5: Harvest lecho from cucumbers.


After 30 minutes, lay the finished lecho from cucumbers in glass jars (which, incidentally, need to be washed with soda and sterilized while vegetables are being cooked) and tightly close the workpiece with boiled lids. Leave the jars to cool at room temperature.
Store the cucumber stock for the winter in a cool dark place.

Step 6: Serve lecho from cucumbers.


Serve the cucumber lecho in the same way as a regular one, that is, as a cold appetizer, as a complement to a side dish, or as a dish yourself, especially if you first heat it and add chopped sausages or sausages. And do not forget about sour cream or mayonnaise.
Enjoy your meal!

Recipe Tips:

- Together with cucumbers or instead of them, you can add young zucchini or zucchini to the lecho.

- To reduce the cost and simplify, housewives often use tomato paste or tomato juice instead of tomato.

- You can add onion or greens, plus all kinds of spices: black and allspice, bay leaf, etc.