Lecho for the winter

Lecho for the winter: a classic recipe

As we have already said, strict classicalRecipe lecho does not exist, but this recipe is the closest to the Hungarian lecho. The composition of the dish includes tomatoes, peppers, onions practically in equal quantities, which creates a classic sweet and sour taste.

Necessary ingredients:

• 
  tomatoes - 4 kilograms


• 
  sweet pepper - 3 kilograms


• 
  onions - 3 kilograms


• 
  paprika - 1 tablespoon


• 
  spicy red pepper, salt - to taste


• 
  vegetable oil (preferably olive) for frying

Step-by-step instruction:

1. 
   Peel the onion, remove the seeds from the pepper.


2. 
   Remove the peel from the tomato. To do this, tomatoes first blanch in boiling water for a minute and a half, then dip into cold water, then the peel will be removed easily.


3. 
   Onion cut into half rings, pepper in wide strips, tomatoes - slices.


4. 
   Pass the onion in vegetable oil until it is clear.


5. 
   Remove the onion from the fire, add a tablespoon of water and paprika to it.


6. 
   Put the onion on fire again and simmer for another 5 minutes.


7. 
   Add the Bulgarian pepper to the onions and cook all over medium heat for 10 minutes.


8. 
   Add tomatoes to the lecho and simmer for another 10 minutes, stirring all the time.


9. 
   Reduce heat to a minimum, salt lecho and season it with hot pepper.


10. 
    Cover the pan with a lid and stew for 10 more minutes.


11. 
    Sterilize the jars, lay them in lecho and immediately roll up.

Lecho for the winter with a sweet-hot taste

If you like spicy dishes, close the lecho with the addition of spices: you will get a spicy snack.

Necessary ingredients:

• 
  tomatoes - 2.5 kilograms


• 
  sweet pepper - 1,5 kg


• 
  onions - 1 piece


• 
  garlic - 30 grams


• 
  vegetable oil - 3-5 tablespoons


• 
  sugar - 2 tablespoons


• 
  salt - 1 tablespoon


• 
  bay leaves - 10-12 pieces


• 
  70% vinegar - 1 teaspoon


• 
  ground red pepper - 1/2 teaspoon


• 
  ground sweet pepper - 1/4 teaspoon

Step-by-step instruction:

1. 
   Wash tomatoes, cut into slices and pass through a meat grinder.


2. 
   Put the tomato mass on the fire, bring to a boil and cook for about 10 minutes, until a foam appears on the surface.


3. 
   Remove the tomato from the fire and wipe through a sieve to get rid of the tomato seeds.


4. 
   Onion peel, from the pepper remove the middle with seeds.


5. 
   Cut the peppers into strips, and the onions into half rings.


6. 
   Bay leaf wrapped in one layer of sterile gauze and tie well.


7. 
   Pepper and onion put in tomato puree, there also add sugar, salt, red and sweet-scented pepper, wrapped in cheesecloth laurel leaf.


8. 
   Cover the lecho with a lid and cook over a small fire until the paprika becomes soft.


9. 
   While the lecho is extinguished, prepare the garlic: clean it, wash it and crush the prepared teeth with a press or special garlic.


10. 
    Get out of the lecho gauze pouch with a laurel leaf.


11. 
    Add garlic and vegetable oil to lecho.


12. 
    Bring the vegetable mass to a boil, pour the vinegar, stir and immediately turn off.


13. 
    Lay out lecho in sterilized cans, roll up and wrap. Allow the ready banks to cool slowly for at least 18 hours.

Lecho for the winter from zucchini

Lecho from the courgettes classic can not be called, but many prefer this kind of variation of this dish.

Necessary ingredients:

• 
  peeled squash - 3 kilograms


• 
  tomatoes - 2 kilograms


• 
  onions - 0.5 kg


• 
  sweet pepper - 0.5 kg


• 
  carrots - 0.5 kg


• 
  vegetable oil - 1.5 cups


• 
  sugar - 1 glass


• 
  table vinegar - 100 milliliters


• 
  salt - 2 tablespoons


• 
  black ground pepper - 1/2 teaspoon

Step-by-step instruction:

1. 
   All vegetables are well washed, carrots, onions and zucchini peel, from the Bulgarian pepper get the seeds.


2. 
   If the seeds in the zucchini have already become stiff - remove them. Zucchini cut into small cubes, about half a centimeter in size.


3. 
   Onion cut into cubes the size of a centimeter.


4. 
   Grate the carrots.


5. 
   Sweet Bulgarian peppers cut into thin strips.


6. 
   Toss the tomatoes through a meat grinder. If the peel of tomatoes is too hard and poorly grinded, remove it in the manner described in the previous recipe.


7. 
   Vegetable oil pour into the saucepan and let it warm up well.


8. 
   In a hot oil, place the onions and carrots, stir and simmer for 10-15 minutes.
   
   
   Attention! Determine how long it takes to extinguish vegetablesfor lecho, you can by their type. When you see that the carrot has changed color to pale yellow, and the onions have become translucent - you can proceed to the next stage of cooking lecho.
   
   


9. 
   Add zucchini and pepper to carrot-onion zozharka, puff all about 5 minutes, stirring constantly.


10. 
    Pour in lecho tomato puree, season with sugar, salt and black pepper, carefully mix everything.


11. 
    Make the fire stronger and quickly bring the lecho to a boil, then lower the fire.


12. 
    Stew lecho over low heat for an hour. Periodically stir to prevent burnt.


13. 
    Pour in the vinegar, then stew Lecho for a little more - no more than 3-5 minutes, then remove from the plate.


14. 
    Spread lecho over clean sterile jars and roll them with boiled metal caps.


15. 
    Turn over the jars and wrap them until it cools.

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Video recipe of Hungarian lecho with carrots and garlic for the winter

Recipes lecho knows a lot, it is prepared indifferent countries, and everywhere it does a little differently, adapting the Hungarian recipe to your taste. In Russia, lecho is cooked more often with carrots. Watch the video to find out how it can be done quickly and easily.

Bon Appetit!