Lecho from green tomatoes. How to cook lecho.

Unfortunately, the tomatoes have already run out on the beds. I collected the last ones yesterday, but they are all green. There is no heat, they will not ripen. But still, you can also cook interesting dishes from them, one of which I hasten to share with you.

Previously, I closed green tomatoes for the winter, but this time I decided to put them in the cellar and slowly delight myself and my loved ones with new dishes with them.

So today I prepared a potato cake, and with it a lecho made of green tomatoes with eggs. In addition to the green tomatoes, I took everything that was in the vegetable basket. And, of course, pumpkin – how can we do without it!

green tomatoes – 1 kg;
onion – 2-3 pcs.;
pumpkin – 150-200 g;
eggplant – 1 pcs.;
white cabbage – a quarter of a small head;
Bulgarian pepper – 2-3 pcs.;
sugar – 2 tbsp. L.;
salt – 1 tsp;
eggs – 3 pcs.;
vegetable oil – 2-3 tbsp. L.;
spices to taste.

Preparation of lecho from green tomatoes.

First, I washed and cleaned all the vegetables. She removed the skin from the eggplant, it is already very bitter. I cut it into small pieces.

She did the same with onions and bell peppers.

Cabbage was chopped using a grater. I did not want to cut it, because the variety was very hard, it would not be ready quickly.

Peeled the pumpkin, also grated it. Immediately fried onions with pumpkin in vegetable oil.

Then she added all the other vegetables. I extinguished them on a slow fire for 10 minutes.

Meanwhile, she prepared green tomatoes. I washed them well, removed the tails.

She cut it into large pieces and sent it to the almost ready vegetables. I salted the vegetables, added sugar, a little spices to taste. I mixed everything, covered with a lid and put out on a slow fire for another 10 minutes. And at the very end, she broke the eggs into a bowl. But she did not mix them, but made scrambled eggs. A little pepper on top.

And she served each portion, putting lecho on hot potatoes.

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