Green Bean Lecho

1.10.2018 Winter blanks

Vegetable lecho is a delicious dinner hidden in a jar. Fragrant vegetables can be served cold by pouring oily sauce from a jar. Very often this preparation is heated for the winter and mixed with boiled potatoes, cut into large pieces. Lecho with green beans can become a part of lunch meat stew: the contents of the jar are combined with stewed rice and slices of turkey.

The recipe for this dish is not so complicated, all its components are available, and step-by-step photos of the process will help prepare this delicious and versatile lecho quickly and easily.

Products:

green beans - 400 g
onion - 2 pcs.,
carrots - 2 pcs.,
tomatoes - 6-8 pcs.,
garlic - 4 cloves,
salt - 1 tbsp. l.,
sugar - 2 tbsp. l.,
sunflower oil - 4 tbsp. l.,
vinegar 9% - 3 tbsp. l.,
ground black pepper - 1 tsp.

How to cook lecho with green beans

Ripe beautiful medium-sized vegetables are chosen. Sort and weigh an armful of green beans. The darkened and yellowed pods are thrown away. All vegetables are carefully washed under running water.

The peel can be left on tomatoes, in the finished dish it will not be noticeable at all. If you really want to get rid of it, tomatoes are poured with boiling water, and after 3 minutes they peel off the peel. Dice tomatoes. Lecho is cooked in a large pan, tomatoes - the bottom layer.

Selected carrots should be oblong to get even small circles. Onions are cut in half rings.

For sweet pepper, longitudinal slicing is considered optimal.

String beans are an honorary guest of this lecho. Pods are cut into pieces, choosing the size that will be convenient for you to pick up with a fork when the dish is on the plate.

Garlic is passed through a press.

Salt the lecho, add sugar and black pepper. Sugar resists vinegar acid and the possible acidity of tomatoes.

Sunflower oil and 100 milliliters of water are poured into the pan. If the tomatoes are large and juicy, do without water.

Lecho is cooked for 25 minutes, covering the pan with a suitable lid. Vegetables are mixed every 5 minutes. Vinegar is added, stirred, boiled for another 5 minutes.

Hot lecho is laid out on sterilized banks. Billets roll upside down, cover with a thick towel.

In the finished lecho, all the ingredients become soft, but do not spread, the aroma of spices is unobtrusive. The liquid enveloping the slices of vegetables is very tasty - the secreted juice mixed with vegetable oil and vinegar. Lecho can be used as gravy for noodles, barley, couscous.