In Russian cuisine there are varieties of different salads for canning. Lecho is one of them. People are using different kinds of vegetables during summer and autumn to can and store them for cold winter days when all the plants sleep. This salad is easy to make, delicious and great to have on hand. I use it as a sauce for my stuffed Bell Peppers or serve as a side dish or salad by itself.


Peel and cut carrots in circles, cut bell peppers in medium bite size chunks 3/4-1 inch squares, peel and slice onions in half and into half circles.
In a blender puree the tomatoes in batches.
Into a large pot add tomato puree, vinegar, salt, sugar, olive oil and apple cider; on medium heat bring it to a boil. Stir in the carrots, onions and bell pepper, bring it to a boil, reduce heat; simmer uncovered for 20-25 minutes.

Let it cool. Refrigerate.

*** During summer I make this salad and can it. Just follow the canning instruction.



Mom’s Braised Potatoes Recipe "Тушеная Картошка"

Prep Time: 15 hours

Cook Time: 2 hours, 30 minutes

Total Time: 17 hours, 30 minutes

Category: Dinner, Main Dishes, Russian

Servings: 6-8

Mom’s Braised Potatoes Recipe "Тушеная Картошка"

Mom’s braised potatoes – Hearty, Simple and very rich in Flavor. AKA Gagauz traditional Potatoes with meat. It takes a little bit of time to make this meal, since it requires to be slowly cooked in the oven for 2 1/2 hours but you can do all things around the house while dinner is cooking. A win-win! You can make it in slow cooker as well. Just instead of placing the pot into the oven, transfer it to the slow cooker, cover and cook it on low for a couple of hours.


  • * 5 pounds - russet potatoes, cut in large chunks
  • * 1 large onion, diced
  • * 2 large – carrots, chopped
  • * 5 pounds – cubed beef (about 1”- 1 ½” thick pieces), tri-tip or chuck roast
  • * 1 Bay leaf
  • * 4 Tbsp. Butter
  • * 1 Tbsp. sweet paprika
  • * 1 tsp. ground cumin
  • * 1 Tbsp. tomato paste or sweet red pepper paste
  • * Salt and black pepper
  • * 2 cups water
  • * Fresh herbs (dill/parsley)


  1. Preheat oven to 350F.
  2. Heat a dutch oven or large pot over high heat; add 1 tablespoon of butter and half of the meat and brown on all the sides. (make sure to not overcrowd the pot so meat can brown and not steam). Take out the browned meat and finish the second half with adding 1 tablespoon of butter. Take out the meat and set aside.
  3. Melt 2 tablespoons butter in the same pot (no need to wash); add onions and carrots, cook on medium heat until golden and soft (about 5 minutes) constantly stirring and  scraping up any browned bits from the bottom of the pan.
  4. Add the meat back into the pot with onions and carrots; add potatoes, bay leaf, paprika, cumin and tomato paste. Season with salt and pepper and stir very well. Pour in 2 cups of water and bring it to a boil. Cover the pot and place it into oven for 2-2 ½ hours, or until the beef is tender.
  5. Sprinkle with fresh chopped herbs and serve.
  6. Enjoy!!!