Lecho, which came to us from Greece, is widely used in our country as a snack, it is also often added to various fish, vegetable and meat dishes and used as a dressing for the first dishes. When considering how to cook lecho, it should be noted that this is not difficult to do. Today, there are a huge number of recipes for this dish, which differ only in its consistency (liquid or thick), the amount of ingredients used and taste (sweetish or piquant). Moreover, this appetizer may include foods such as lard, sausage or cheese. But most often in the recipe for cooking, sweet bell peppers, ripe tomatoes and aromatic onions are used.
Let's consider in more detail how to cook lecho at home. Ingredients: three large ripe tomatoes, two kilograms of sweet bell pepper, salt and sugar to taste.
Selected vegetables must be doused with boiling water and skin removed, then grind in a meat grinder and put on fire. When the tomato puree boils, the peeled and chopped peppers are dipped into it and simmer for fifteen minutes over low heat. Salt and spices are added to taste. Thus, it became known how to cook lecho for the winter. Immediately after cooking, they roll it into half-liter cans.
It should be noted that if you replace tomatoes with tomato juice (in the ratio of 1 kilogram of liquid to two and a half kilograms of pepper), add half a kilogram of carrots, you can get a fairly satisfying snack, which can also be used as a dressing for borsch. In this case, tomato juice is boiled for twenty minutes, after which carrots, peppers and bay leaves are added to it , and boiled for another ten minutes.
You can cook lecho spicy. To do this, two and a half kilograms of tomato pass through a meat grinder and cook for ten minutes, and then rub through a sieve. One and a half kilograms of pepper is cut into strips, onions are half rings, and two tablespoons of sugar, one tablespoon of red pepper, five bay leaves, five tablespoons of vegetable oil and thirty grams of crushed garlic are added in mashed potatoes along with one tablespoon of salt.
Such an appetizer will become much more aromatic if you add allspice and cloves to it during cooking.
Consider how to cook lecho using a Hungarian recipe. Ingredients: one and a half kilograms of red bell pepper, six hundred grams of tomato, one hundred and fifty grams of onions, fifty grams of bacon and smoked sausage, salt and spices, one egg.
Peppers are peeled and cut into strips, the skin is removed from a tomato, scalded with boiling water and cut into four parts, onions are cut in half rings, lard is cut into cubes. The chopped fat is fried, add onions, paprika and mix well.
Tomatoes, peppers are placed in a large saucepan, and stewed until a part of the liquid has evaporated, then sausage, egg are added and they simmer over low heat until cooked.
Here is another example of how to cook lecho. Ingredients: two kilograms of tomato, one hot pepper, two kilograms of sweet pepper, one kilogram of carrots, one glass of vegetable oil, one head of garlic, a glass of sugar, two tablespoons of salt, a spoonful of vinegar.
Tomatoes are peeled and chopped in a blender, add butter, sugar, salt and bitter pepper and stew for fifteen minutes after everything boils. Then put chopped sweet pepper and cook for another twenty minutes, after which add garlic and vinegar. The resulting lecho can be preserved.
Thus, we examined options for how to cook lecho. This appetizer with great taste will appeal not only to adults, but also to children. Canned product can be used for cooking borscht, as well as second courses.