Lecho with tomato is often prepared for further canning. This is a great option for late conservation. But lecho can be cooked in small portions, the dish serves as a sauce for various side dishes, meat, or a separate dish.
The main thing - to add the right amount of tomato paste. Without it, lecho will not have a rich taste and beautiful color. And the rest of the ingredients can be anything. Fresh vegetables and a large amount of tomato paste should be used for the dish.
Lecho with Tomato Paste - General Cooking Principles
As the name suggests, the main ingredient in lecho is, in fact, tomato paste. In itself lecho is a tomato sauce with a consistency slightly thicker than soup. In addition to the tomato, you can add almost any vegetables to it. And also - boiled rice or beans. Most recipes are so simple that even an aspiring cook will be able to cook them. But the rich taste and aroma will more than justify the time spent on cooking.
Many recipes are prepared with sauteed onions and other vegetables. This technique allows you to achieve a beautiful color lecho, as well as - bright taste. The following recipes will indicate the number of foods for small portions. If you want to preserve lecho, it should be poured into sterilized jars still hot. Also, before canning, stew the dish for half an hour longer than specified in recipes.
Lecho with Tomato Paste, Tomatoes and Eggplants
Recipe for piquant and original lecho
Ingredients
• three medium eggplants;
• three large tomatoes;
• one and a half glasses of tomato paste;
• garlic - a small head;
• sugar - a tablespoon.
Method of preparation
1. Cut the eggplants into a large cube.
2. Remove the peel of the tomatoes, after dipping them for a few seconds in boiling water. 3. Cut into cubes and them.
4. Put the pan on the fire and pour the vegetable oil. When it is hot - lay out the eggplants and pass them until golden.
5. Put the tomato paste in the same pan, stir everything thoroughly and fry for another 5 minutes on low heat.
6. Put everything in the pan, put the sliced tomatoes in the same place. Add about 1 liter of water, salt to taste.
7. Stew for half an hour. Add chopped garlic, black pepper, sugar and simmer for a few minutes.
Lecho with tomato paste and zucchini
Simple and exquisite recipe.
Ingredients
• young zucchini or zucchini - 2 kilograms;
• two large onions;
• tomato paste - a glass;
• garlic - 1 small head;
• salt, black pepper.
Method of preparation
1. Squash cut into large cubes.
2. Onions clean and cut with thick half rings.
3. Dilute tomato paste in 2 liters of water, pour the diluted paste into the pan. We put on the fire before boiling.
4. Put the pan and heat the oil in it, lay out the chopped onion. Passing add to lecho. We salt.
5. Stew vegetables for about half an hour, then add peeled and chopped garlic and ground pepper, stew for another 10 minutes.
6. In this type of lecho, you can add finely chopped parsley, but if you are going to preserve dishes for the winter, it is better not to do this, but add the greens just before serving.
Tomato lecho with beets and celery
Can be used as a supplement to the filling in the soup.
Ingredients
• two large beets;
• small celery root;
• three large onions;
• two medium carrots;
• tomato paste - 5 tablespoons;
• garlic - 5 cloves;
• three large fresh tomatoes;
• sugar - one and a half tablespoons;
• vinegar - 2 spoons;
• vegetable oil for roasting.
Method of preparation
1. Clean the beets, cut into strips. Do the same with the rest of the vegetables.
2. Onion cut into half rings. We put two pans on the stove, both heat and pour vegetable oil. It will be faster, but you can use one pan, frying the vegetables alternately. 3. Put onion and chopped celery on one frying pan.
4. Put the carrot and beetroot on another pan.
5. Fry the beets with carrots for 20 minutes while constantly stirring so that nothing burns.
6. Fry celery and onion for 10 minutes.
7. Prepare a small container of boiling water, dip tomatoes in it for 5 seconds, then remove the peel from them. Cut into cubes.
8. To the fried beets with carrots add half the total amount of tomato paste. Mix everything, add sugar and vinegar, a glass of water. Mix everything thoroughly and simmer for a few minutes. Add vinegar and stew. It will take 7-10 minutes.
9. In the pot shift the onion, celery and other vegetables.
10. Stir the remaining volume of tomato paste in two liters of water, pour everything into a saucepan, mix and salt. Bring to a boil, and then alternately add vegetables.
11. Putting diced tomatoes.
12. Stew all 20 minutes.
13. Cut the garlic into small straws, add to lecho, simmer a little more, add black pepper.
Lecho with Tomato Paste and Beans
A hearty and delicious dish made from simple products.
Ingredients
• beans - glass;
• tomato paste - a glass;
• 5 large fruits of Bulgarian pepper;
• three onions;
• 3 large carrots;
• garlic - 3 cloves;
• sugar - a tablespoon;
• vinegar - 2 spoons;
• black pepper.
Method of preparation
1. Soak the beans overnight, then rinse and boil until fully cooked with salt. Cook beans from 1 to 2 hours, depending on the variety. When it is ready - set aside, do not drain the liquid.
2. Peel the onion and cut into half rings.
3. Peel carrots and cut into strips.
4. Bulgarian pepper is also cleaned and cut into strips.
5. Put the pan on the stove, heat well and pour the oil. We lay out the chopped onion and passit until golden brown.
6. Add sugar and vinegar to the passaging process, fry everything, stirring constantly for two or three minutes. Then we lay out the tomato paste there, stirring, we still ferment for a couple of minutes. Add about half a liter of water to the pan and mix everything thoroughly. 7. Pour the billet into the container, where it will be quenched lecho. Add another 2 liters of water, salt, waiting for boiling.
8. Then put sliced carrots and bell peppers in a container. Stew all for about 40 minutes, until the vegetables are soft.
9. Add the finished beans to the lecho and still simmer for 20 minutes. After that, fill the dish with garlic and black pepper, if necessary - add more salt.
10. Simmer still 10 minutes.
Tomato and rice pasta
Nutritious, simple and tasty dish.
Ingredients
• rice - 1.5 cups;
• three juicy bell peppers, better to take multicolored;
• two bulbs;
• carrots - 0.5 kg;
• about a kilogram of tomato;
• tomato paste - half a half-liter jar;
• Red pepper;
• celery root fresh - about 200 grams;
• saffron;
• garlic - 5 cloves;
• salt;
• sugar - 1 tbsp.
Method of preparation
1. Rice is washed several times, soaked for a couple of hours.
2. Once again we wash and cook, pre-salted, until ready.
3. Bulgarian pepper cleaned and cut into strips. We prepare celery in the same way.
4. We clean the skin from tomatoes. Cut into cubes.
5. Clean the carrots, cut into half rings. With the bow do the same.
6. Fry onions, celery and carrots in vegetable oil.
7. Add sugar and tomato paste to the passaging. Fry for 5 minutes, add some water to the pan and simmer for another 5 minutes.
8. Put rice in a saucepan, pour three liters of water, spread pasta with tomato paste.
9. Bringing the future of leco to boil. When boils - add vinegar, sliced tomatoes, spices with garlic.
Lecho of tomato paste, cauliflower and zucchini
The original version of a familiar dish, you can preserve.
Ingredients
• cauliflower - kilogram;
• zucchini yellow and green - a kilogram;
• tomato paste - half a half-liter jar;
• three or four onions;
• sugar - a tablespoon;
• a mixture of peppers; • garlic - 3 cloves.
Method of preparation
1. Split the cauliflower into small florets. Boil in salted water for 10 minutes. Throw in a colander.
2. Zucchini cut into small cubes.
3. Onions cut into large half rings. Heat the frying pan, lay out the onion and fry until golden.
4. Add half of the tomato paste, sugar and, stirring the mixture, over low heat. When the tomato paste gives a bright flavor - pour half a liter of water into the pan, simmer for a few more minutes.
5. We put on the fire a cauldron in which it will be quenched. Pour some vegetable oil on the bottom and lay out zucchini with boiled cauliflower. Add a little salt and constantly stirring, pass the vegetables until golden brown.
6. Then pour in a cauldron onion with tomato paste, pour all three liters of water and bring to a boil.
7. After boiling stew under the lid for 10 minutes. Then add chopped garlic and a mixture of peppers, salt. Simmer another 5 minutes.
8. Before serving, add fresh herbs.
Lecho with tomato, asparagus broccoli and spinach
Healthy dish with a bright taste.
Ingredients
• asparagus - half a kilogram;
• cherry tomatoes - 7-8;
• broccoli - half a kilogram;
• tomato paste - a glass;
• spinach - 300 gr .;
• Fresh basil - a small bunch;
• onion - 300 gr .;
• garlic - 5 cloves;
• sugar - spoon.
Method of preparation
1. Chop the asparagus. Put the pan with salted water on the fire, bring to a boil, throw asparagus and boil for 5 minutes. After that, the asparagus should be soft. Then it should be chopped large.
2. We wash the spinach, pour boiling water and cover. Leave for 10 minutes.
3. We put cherry tomatoes in boiled water for a few seconds. Then discard in a colander, cut into halves, remove the skin.
4. Broccoli divide into florets, blanch 5 minutes in boiling water. 5. Peel the onions, cut into half rings, fry in vegetable oil.
6. Cut the basil and add to the onion, sauté for 2-3 minutes.
7. We shift all the vegetables in the pan with the passaged. Fill with two liters of water, add tomato paste and mix everything. We salt. Add sugar and simmer for 1 hour. At the end add finely chopped garlic and simmer for 5 minutes.
Lecho with Tomato Paste - Tricks and Useful Tips
- Naturally, vegetable lecho with tomato is perfectly combined with fresh greens. It should be added at the end of cooking or immediately before serving.
- In order for the color to be saturated, and the lecho had a refined taste, it is desirable to add sugar to the passaged while frying vegetables. It is caramelized with onions, and the dish will never seem to be lean.
- Do not rub vegetables for this dish on a grater, even such as carrots and beets. Large straw is the very method of cutting that will make lecho look beautiful and will provide a bright vegetable taste.
- And no need to regret the garlic for various options lecho with tomato. He will not spoil the dish anyway.
