Lecho is the name of the popular and widespread Hungarian cuisine that is familiar to almost everyone . Now it has migrated to the cuisines of many countries of the world and at the same time overgrown with various new recipes for its preparation. It is prepared from tomatoes, cucumbers, zucchini, but the most popular recipe is lecho from bell pepper. The main ingredients for making such a sweet lecho are sweet bell peppers and tomatoes. But their proportions and other products added to the dish - here every mistress has her own preferences.
Each recipe for bell pepper with its apparent similarity is usually quite significantly different. This causes such genuine interest among many housewives who want to try a variety of flavoring shades of various recipes lecho. In order to prepare a classic tomato-based sweet pepper lecho, you need to take two kilograms of bell pepper, three kilograms of tomato, one glass of sunflower oil, half a glass of sugar, half a glass of table vinegar and two tablespoons of salt.
This recipe for lecho from peppers is the simplest and most common. To cook the whole dish, you need to twist the tomatoes in a meat grinder, then boil them in a pan for half an hour. Pepper needs to be cut into slices of any shape and, together with the rest of the ingredients, add it to the tomatoes. After that, the whole mass should still be boiled for 20 minutes. The finished dish can be laid out in advance prepared already sterilized glass jars and roll up the lid. This recipe for summertime is used by many housewives during the harvesting and canning of vegetables for the winter period.
For many housewives, sweet bell pepper occupies an important place among vegetables that are used to prepare various salads and dishes, it has many useful substances and vitamins, so they try to add it to many already tried and new recipes. This rule is also true when you need a recipe for lecho from bell pepper. Here is another common recipe: take one and a half kilograms of bell pepper, 600 grams of tomatoes, three large onions, four tablespoons of ghee and five grams of ground paprika. Pepper and salt are added to taste.
It is best to store the cooked lecho in glass jars, so the jars should be sterilized before cooking. Sweet bell pepper must be thoroughly washed, seeds removed from it, and the remaining pulp cut into thin strips. Tomatoes need to be washed and peeled off them beforehand. To do this, to make it easier, you should lower the tomatoes in boiling water for 30 seconds, remove them from there with a slotted spoon and carefully cut into four parts. Wash, peel and finely chop onions. After that, take a deep frying pan, heat ghee in it and fry the onion until golden. Season the onions with paprika, mix thoroughly and add the bell pepper and tomatoes to the resulting mass, salt everything and mix again.
Add the fire again under the pan and simmer over high heat for about 10 minutes. Then reduce the heat, mix, cover the pan with a lid and simmer for another 15 minutes. Shift the ready-made lecho into the prepared jars directly in hot form, roll up the lids, turn over and in this position already allow to cool to room temperature. There are several other tricks to improve the recipe for bell pepper lecho. For example, add not tomatoes, but prepare tomato juice from them on a special tomato juicer. You can also add carrots to the lecho after rubbing it on a coarse grater. In this case, the carrots must first be stewed with tomato juice or pasta, and then add all the other vegetables.