Lecho of Bulgarian pepper

We cut the pepper into small blocks of medium size. Then add the tomato juice (or perete Ingredients:

• Pepper Bulgarian red - 500 Grams
• Onions - 6 pieces
• Tomato juice - 1 glass
• Sugar - 50 Grams
• Sunflower oil - 50 grams
• Vinegar - 10 Grams
• Salt - 0,5 st. spoons
• Garlic - 4 Teeth

Instructions

We cut the pepper into small blocks of medium size. There also add tomato juice (or grated tomatoes) and diced onion rings. Add salt, sugar, vinegar and vegetable oil. We mix everything thoroughly. We shift the vegetables into a saucepan, set it on medium heat and bring it to a boil. Stirring, cook for about 15 minutes over medium heat. Then sprinkle lecho greens (I had dried parsley, but it is better to add fresh). Add the squeezed garlic, mix well and cook for another 15-20 minutes. Done!

Servings: 4-5