From a city where it's still warm and sunny! Lecho "Krasnodar"!
A reader sent the recipe to NeMoskva. Anastasia Yaroslavtseva.
"Since my friends from the Kuban capital shared the recipe for this dish with me, I named it 'Krasnodar.' The recipe for this lecho is distributed like this: someone is given a jar of this wonderful preparation, and the next day, the recipient writes to the giver about how delicious it is and asks to share the recipe." - says Anastasia.
1. Ingredients for preparation (these proportions make approximately 8 half-liter jars of lecho):
tomato juice - 1,7 liters, sweet pepper - 2,4 kg, hot pepper - 1 piece, garlic - 3 heads, dill and parsley - one bunch each, salt - 50 grams, sugar - 240 grams, vegetable oil - 150 grams, vinegar 9% - 50 grams.
2. First, wash and dry the peppers and herbs. Peel the garlic and slice each clove. Chop the herbs.
3. We clean and cut the pepper: the hot one - smaller, and the sweet one - into 4 parts lengthwise and each slice into another 4-6 parts (depending on the size).
4. Pour tomato juice into a 5,5–6-liter saucepan, add chopped herbs, hot pepper, garlic, salt, sugar, and oil. Stir and heat until boiling. Let the mixture simmer for 10 minutes.
5. Then we pour in the sweet pepper, which will initially rise like a mountain above the pan, but will quickly boil down.
6. Once the lecho has returned to a boil, cook it for another 10 minutes, then pour it into jars that have been sterilized in hot water. Then turn the jars upside down and let them cool.
