Lecho refers to Hungarian dishes. For many years it remains at the peak of popularity with canned tomatoes and cucumbers. After all, the mistress does this snack in the first place, when the season of tomatoes and peppers comes.
For cooking lecho does not require expensive vegetables and other expensive products. The main ingredients are tomatoes, sweet peppers and onions. There are also many variations of cooking this Hungarian snack. Carrots are often added to it, and fresh onions are replaced with oil-fried.
In Germany, lecho is served with meat products - sausage, meat. And in Hungary, sausages and other smoked meats are added to lecho in the cooking process. And then such a snack becomes an independent hearty dish.
But most often lecho is harvested for the winter in the form of canned vegetables.
Lettuce from pepper and tomatoes for the winter: the subtleties of cooking
- In finished form, lecho has a saturated red or orange color with slight patches of green and yellow. Such shade give ripe tomatoes, red pepper and ground paprika. Therefore, the selection of vegetables for this snack fit with full responsibility.
- For lecho, only ripe, but strong vegetables with no signs of spoilage are selected. Bulgarian pepper can be taken slightly unripe when it has an orange tint. But it is desirable that he was fleshy, with a thin skin.
- Many housewives use ordinary green pepper, and then lecho has a greenish-brown color. In the finished form, the pepper should not be boiled, so it is not crushed, and cut into large pieces: long strips, squares, wide straws. If the pepper is not very large, then it is cut lengthwise into four parts, the seed chambers are removed and, in this form, further heat treatment is carried out.
- For lecho you need to take fleshy tomatoes with dense pulp. It is from these tomatoes that a thick puree is obtained that does not require boiling. They are well washed, cut out the place of connection with the stalk.
- Tomatoes are ground in a blender or in a meat grinder. To get rid of the skin and grains, sometimes chopped tomatoes rub through a sieve.
- Tomatoes can be prepared as follows. Large fleshy fruit dipped in boiling water for 2-3 minutes, then rinse with cold water and quickly remove the skin. After that, cut in half and remove the seeds (at least the main part of them). Tomato puree from such tomatoes turns out uniform and tasty.
- It is necessary to consider the choice of spices deliberately, so that they do not interrupt the natural aroma of Bulgarian pepper. A classic set of such additives are garlic, paprika powder, bay leaf, salt and vinegar. And vinegar should not dominate. It is added as a preservative and to give the dish a flavor characteristic of the marinade.
- Classic lecho is cooked on fat. But fat is not very suitable for blanks for future use, so the people have become accustomed to cooking lecho with vegetable oil. It should be odorless and odorless. Perfect refined sunflower oil.
- In many cookbooks it is written that lecho should be prepared with sterilization. But, as practice shows, with careful observance of sanitary requirements and good heat treatment of all products, lecho is beautifully stored without sterilization.
- Banks for lecho are well washed with soda, and then sterilized, as, indeed, the lid. At the time of pouring, they must be completely dry, otherwise water that has entered the canned food may provoke bombardment of the lids.
- The dishes in which the stew will cook should be clean, the vegetables thoroughly washed.
- The finished lecho is poured in a fluidized form and immediately sealed. Banks overturn, set the covers down on a flat surface, covered with a soft cloth, and carefully wrapped with a blanket. Banks inside such an improvised attire remain hot for a long time, which is a kind of pasteurization. Open them only after complete cooling.
Sweet lecho of pepper and tomato for the winter
Ingredients:
- red tomatoes - 3 kg;
- Bulgarian sweet red pepper - 0, 7 kg;
- Bulgarian green pepper - 0, 3 kg;
- sugar - 6-7 st. l .;
- salt - 1 tbsp. l .;
- vegetable oil - 100 ml;
- Vinegar (9%) - 50 ml.
Preparation Method
- Wash liter or half-liter jars in advance. Sterilize convenient for you. Boil the lids.
- Pepper wash thoroughly. Cut the stalk with a piece of pulp. Cut the fruit in half, remove the seeds. Cut the pepper into squares about 3? 3 cm.
- Wash ripe fleshy tomatoes. Cut into several pieces, skip through a meat grinder. Wipe through a sieve. Puree pour into a wide saucepan, put on a moderate heat and boil, so that its volume is reduced about three times.
- Weigh the mashed potatoes. Put salt at the rate of 1 tbsp. l on 1 l of tomato weight. Pour in oil and vinegar.
- Puree again on fire. Put the chopped pepper and sugar. Simmer over medium heat for 10 minutes. Add some more salt if needed.
- In hot form, lay out the lecho in jars, and the pepper must be covered with tomato paste. So that banks do not burst from the temperature drop, they should not be cold.
- Cover with lids. Banks put in a wide container. Pour hot water to the hangers. Sterilize one-liter jars for 25 minutes, half-liter for 30 minutes.
- Carefully remove them from the water and immediately seal the seal. Turn upside down. Let them cool completely.
Lecho of pepper and tomato with garlic for the winter
Ingredients:
- red tomatoes - 1, 5 kg;
- Bulgarian red pepper - 0, 5 kg;
- garlic - 5 cloves;
- sugar - 1, 5 tbsp. l .;
- salt - 1 tbsp. l .;
- vegetable oil - 50 ml;
- Vinegar (9 percent) - 25 ml.
Preparation Method
- Prepare sterile jars with lids in advance.
- Wash ripe red tomatoes. Cut in half, cut the joints with the stem. Twist through the meat grinder. Puree pour in a saucepan and put on moderate heat. Put salt and pepper. Add oil and vinegar. Boil for 20 minutes.
- While the tomato paste is boiling, wash the pepper. Cut it in half, remove the seeds and seed walls. Cut the stalk. Pepper cut into wide strips or simply cut lengthwise into several pieces.
- Put the pepper in a saucepan with tomato paste. While stirring, bring to a boil and simmer for 20 minutes.
- Peel garlic cloves, wash, chop finely. Add to lecho and boil for another 10 minutes.
- Spread the finished snack in prepared jars, filling them to the top. Seal hermetically with sterile caps. Banks turn upside down, wrap a blanket and in this position, leave to cool.
Lettuce from peppers and tomatoes with carrots for the winter
Ingredients:
- ripe tomatoes - 1 kg;
- Bulgarian red pepper - 1 kg;
- sweet carrots - 1 pc .;
- hot red pepper - 1 small pod;
- garlic - 3 cloves;
- sugar - 2 tbsp. l .;
- salt - 1 incomplete Art. l .;
- Vinegar 5 percent - 2 tbsp. l
Preparation Method
- Prepare sterile jars in advance. Turning over, leave them on a towel to glass all the water. Boil the lids too.
- Wash ripe tomatoes, cut the joints with the stem. Mince or chop in a blender.
- Pepper Wash. Cut the stalk, remove all seeds. Cut it into large pieces.
- Carrot clean, wash. Cut not too thin slices.
- Peel the garlic, wash it, chop it with a knife or pass it through a cooking press.
- Pour the tomato puree into a saucepan and put on the fire. As soon as it boils, add salt and sugar. Wash hot pepper and, without cutting, dip in boiling tomato puree.
- After 5 minutes, add sweet peppers, carrots and cook over moderate heat for 30 minutes.
- 10 min. Until cooked, put chopped garlic.
- Ready leko lay hot in jars. Immediately seal the caps. Turn the bottoms up and cool.
Lecho of pepper and tomatoes with bay leaves for the winter
Ingredients:
- ripe tomatoes - 1, 5 kg;
- Bulgarian pepper - 1, 5 kg;
- salt - 2 tbsp. l .;
- sugar - 5 tbsp. l .;
- bay leaf - 1-2 pcs .;
- peppercorns - 4 pcs .;
- vegetable oil - 100 g;
- Vinegar 5 percent - 40 ml.
Preparation Method
- Prepare sterile jars with lids in advance.
- Wash the tomatoes, cut the joints with the stem. Cut the tomatoes into several pieces and mince. Pour the mashed potatoes into a wide saucepan. Put on a slow fire and cook for 20 minutes.
- Wash the pepper, cut it in half, remove the seed pods along with the seeds. Cut into large pieces.
- Put chopped pepper, sugar, salt in boiling tomato mass and pour in vegetable oil. Boil 15 minutes. Add bay leaf and vinegar. Heat the mixture for another 5 minutes.
- Spread lecho in sterile jars. Close hermetically with sterile caps. Turn upside down, wrap with a blanket and cool.
Mistress to note
When cooking lecho try not to digest the pepper, otherwise you will get the usual vegetable seasoning. If you want to add onions onions, put it together with Bulgarian pepper. Onions can be finely chopped so that it is not felt, or cut into strips.
Keep lecho in a cool place without light.
