One of the favorite and simple preparations for the winter, which usually flies away with all the housewives "with a bang" - lecho. Hearty, healthy, vitamin, this dish is a real summer in a jar.
How to cook lechoThe main ingredients that are usually needed for cooking are bell peppers, tomatoes and onions. However, the game with proportions and small tricks used in a particular recipe give new facets of taste to everyone's favorite dish.
Lecho is perfect
Fast and tasty as an independent snack. It is enough to open the jar and put the salad on a plate. If heated in the microwave, the hot snack is ready. For greater satiety, you can add smoked sausages or sausages to the resulting vegetable side dish.
As a seasoning for other dishes - spicy and home-style. There is nothing easier than using lecho as a sauce for pasta, rice or meat. But you can be sure that with such a supplement ... everyone will ask for supplements!
As a semi-finished product, it is convenient and satisfying. This is both an ideal component of dressing in borscht, and a full-fledged base of vegetable stew - all that remains is to add rice, cabbage - whoever loves what.
Mom's lecho
Option number 1
3 kg ripe red tomatoes
3 kg sweet pepper (selected)
1 kg of onion
1 kg of carrots
150 gr granulated sugar
3 tbsp. l. salt
1 tbsp. l table vinegar.
Grind the tomatoes in a meat grinder. Cut the pepper into cubes about one and a half to one and a half centimeters. Separately fry chopped onions and carrots in a frying pan in vegetable oil (cut into strips, and if small - into rings). Combine everything in one container. Cook for 40 minutes, stirring constantly. Add a spoonful of 9% vinegar at the end. Arrange in sterilized jars. Then roll up.
Option number 2
1 kg ripe red tomatoes
1.3 kg of red pepper
250 grams of onions
15-20 grams of salt
a pinch of ground pepper
4 tbsp. l. water.
Cut the pepper into slices. Tomatoes - in small squares. Chop the onion to your liking, but not coarsely. Put the vegetables in an enamel bowl and stir, add water and simmer under the lid for 10 minutes. We put the mass in jars and sterilize a liter jar for 45 minutes.
Grandma's lecho
Option number 1
Grind the tomatoes in a blender to make a liter of tomato puree. Chop 4 onions. Cut sweet peppers (pieces 7-8) into strips. Sugar, salt to taste. Cook until tender. Vinegar is not needed - this is grandma's lecho - the most useful and natural! Arrange in sterilized jars. Then roll up.
Option number 2
3 kg tomatoes (chop in a blender or meat grinder)
10 pieces. finely chopped peppers
1 tbsp. l. salt
a glass of granulated sugar.
Cook for half an hour. Add chopped garlic at the end if desired. Arrange in sterilized jars and roll up.
Lecho according to the mother-in-law's recipe
Option number 1
3 kg of selected peppers, cut into strips
0.5 liter tomato sauce
0.5 liters of water
3/4 cup granulated sugar
3/4 cup vegetable oil (unrefined)
3.5 dessert spoons of salt
1 tbsp. l. table vinegar.
Mix the ingredients, bring to a boil and cook for 20-25 minutes. Pour in a spoonful of 9% vinegar. Pour into sterilized jars. Roll up carefully.
Option number 2
3 kg pepper, cut into strips
3 kg of tomatoes (grind in a meat grinder)
2 kg cauliflower
150 grams of vegetable oil
3 tbsp. l. salt
4 tbsp. l. granulated sugar.
Pepper seeds and cut into strips. Disassemble the cauliflower into inflorescences and pour over with boiling water. Mix all components together with salt, sugar, vegetable oil. Cook for 30 minutes. 3-4 minutes before the end of cooking, add a bunch of chopped parsley, and before turning off - a tablespoon of 9% vinegar. Arrange in sterilized jars. Roll up carefully.
Tips
It is preferable to use homemade vegetables instead of purchased ones. With them, the workpiece will have a richer and more natural taste.
In order for lecho to have a more pronounced taste, it is better to use unrefined oil. It will give its taste to vegetables and allow the bouquet of aromatic notes of pepper and tomatoes to open up better.
Garlic can be used to add spice to the dish. Only you cannot overdo it - this is not adjika.
It is better to wrap the jars until they cool. Due to their own heat, they are additionally sterilized and then they will be stored without problems not only in the basement, but also on kitchen shelves at room temperature.
The next day after cooking, the seaming should be refrigerated for several days so that it "chills". So lecho will be better stored in winter.
Originally a classic Hungarian dish, lecho has now become popular in many countries. It is also an ideal option for those who love to cook - there is a culinary fantasy where to roam, and for those who do not like to stand at the stove for a long time - everything is ready, all that remains is to open the jar.