Lecho of pepper - general principles and methods of cooking
Lecho is the indigenous representative of Hungarian cuisine. Mandatory components that make up the dish are tomatoes and red peppers (rarely yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted to any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian lecho.
At home, it is prepared exclusively from peppers and tomatoes. But, despite the minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products. Today, almost every housewife has her own, corporate recipe for lecho cooking, which she gladly shares with households and guests.
Pepper Lecho - food preparation
Before cooking lecho in the first place should be familiar with the recipe, purchase the necessary list of ingredients. Since the main vegetable of our lecho will be Bulgarian pepper, we will direct the main emphasis on it. Fruits for lecho choose only ripe, fleshy. Their skin should have a uniform color without dark spots and a smooth structure (not to be flabby), otherwise the taste and appearance of the output dish will spoil.
We remove the stem from suitable peppers and extract seeds with the help of convenient kitchen tools. And then grind at its discretion. Someone prefers to chop the peppers in strips along the whole fruit, someone - smaller. As for the rest of the vegetables in the recipe lecho, they must be washed, dried, and with a tomato if desired - remove the skin. It is not difficult to make it, if the tomatoes are pre-boiled. Pepper Lecho - Best Recipes
Recipe 1: Sweet pepper lecho (classic recipe)
An excellent universal recipe for lecho for the winter! The optimal ratio of all incoming ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, delicious. How nice to get another jar in winter and try this wonderful, and most importantly, natural product with the whole family!
Ingredients:
- tomatoes - 1 kg.
- sweet Bulgarian pepper - 2 kg.
- Medium sized onion - 4 pcs.
- refined sunflower oil - 1 cup.
- Greens (cilantro, parsley or celery) - 3 bunches.
- fresh garlic - 1-2 heads (10 cloves).
- sugar - 1 cup.
- ground black pepper - 1 tsp.
- paprika ground - 1 tsp.
- Vinegar - 1 tbsp.
- salt to taste
Method of preparation:
1. We clean the Bulgarian pepper, free it from seeds, wash it with water, cut it into large pieces (approximately into 4 parts). Also, into 4 parts, we cut the washed ripe tomatoes. Onion cut into half rings.
2. Prepare a large pot with thick walls and a bottom. Pour vegetable oil into it, wait until it warms up well, spread onions.
3. When the onions become transparent, you can add tomatoes. Salt the mixture and simmer, stirring constantly, on low heat for about 15-20 minutes.
4. Now add the most important component of lecho - sweet pepper, and simmer everything in a closed saucepan for 5 minutes. Leave another 10 minutes on the fire, stirring occasionally.
5. Chop the garlic, chop it with a knife or a special press, add to our dish with sugar and vinegar and stew again for 15-20 minutes. Add finely chopped greens, ground paprika, black pepper, mix and bring the dish to readiness for 10 minutes.
6. Preparing jars for preparation: wash, sterilize. We spread our leko there, roll it up. It is advisable to put the jars with leco on the lids, wrap something warm and leave to cool for about a day at room temperature.
Recipe 2: Peppers and Carrots
Another simple recipe for cooking a popular Hungarian dish. All the ingredients included in its composition, are readily available in our country throughout the year. All that is needed is to purchase them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. Serve this lecho can be either in a separate form, or with hot potatoes, rice, pasta.
Ingredients:
- 50 pieces of bell pepper
- one and a half kg of onion
- half a kilo of carrots
- one and a half liters of tomato juice
- a glass of vinegar 9 percent
- 200 g of fine sugar
- vegetable oil - 250 gr.
- about 3 tables. tablespoons of salt
Method of preparation:
1. We select the fleshy, juicy fruits of pepper. Remove the stems and seeds and cut into strips (not too thin). Chop the onion in half rings, rub the carrot on a Korean grater, you can also chop it in a combine.
2. We load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. We put on the stove and simmer the vegetables for about 30 minutes from the moment of boiling. The fire should not be strong. Do not forget to stir.
3. Banks are rinsed, doused with boiling water, held in a hot oven until the moisture has completely evaporated and put lecho in them. Seal with boiled lids, turn over and leave to cool. Then remove the storage space for blanks.
Recipe 3: Pepper and mushroom sauce in sour cream
Lecho is usually associated with homemade preparations for the winter, however, there are recipes that do not involve canning food. We offer one of them - lecho from Bulgarian pepper with mushrooms in sour cream sauce. From the very name already start drooling and play an appetite!
Ingredients:
- 600 gr. red peppers
- 400 gr. red tomatoes - 300 gr. any first-class mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 table. lie vegetable oils
- two onions
- one spoon (table) butter
- ground red pepper
- salt to taste
Method of preparation:
1. We wash the rice and scald it with boiling water. Fill rice with 250 ml of water, add some salt, add butter and boil until soft under the lid.
2. At the bottom of the saucepan, lay layers of peeled, sliced tomatoes (pre-scalded), chopped peppers, and use rice as the third layer. Each layer is slightly salted.
3. To grow. Fry onion in butter and sliced mushrooms. Remove from heat, mix with red pepper, 200 ml of warm water and sour cream. The resulting creamy mushroom sauce pour the contents of a saucepan.
4. Put the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-heated oven. Remove the cover so that the top is covered with an appetizing, ruddy crust.
Pepper Lecho - useful tips from experienced chefs
- Significant vegetables added to lecho should be chopped into approximately equal pieces. So the dish will look more attractive on the table;
- Lecho should not be laid out in too large banks. The optimum size of the container - from 500 ml to 1 liter;
- If you are putting out lecho on the stove with the addition of vinegar and other acidic ingredients, use only an enameled pan (basin) without chips, cracks or damage.
