Lecho - this is almost familiar to everyonepopular and common dish of Hungarian cuisine. Now it has migrated to the cuisines of many countries of the world and along the way it has acquired various new recipes for its preparation. It is prepared from tomatoes, cucumbers, zucchini, but the most popular recipe is Lecho from Bulgarian pepper. For the preparation of such sweet lecho the main ingredients are sweet Bulgarian pepper and tomatoes. But their proportions and other foods added to the dish - here, each hostess has her own preferences.
Each recipe is lecho of Bulgarian pepper with its ownthe apparent similarity is usually quite different. This causes such genuine interest among many housewives who want to try a variety of flavors of different recipes lecho. In order to prepare a classic lecho of sweet Bulgarian pepper on the basis of a tomato, you need to take two kilos of bell pepper, three kilograms of tomato, one glass of sunflower oil, half a glass of sugar, half a glass of vinegar and two tablespoons of salt.
This recipe is lecho of pepper is the simplest and mostcommon. To prepare the whole dish, you need to twist the meat grinder tomatoes, then boil them in a saucepan for half an hour. Pepper should 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 be boiled for 20 minutes. The prepared dish can be expanded according to previously prepared sterilized glass jars and rolled up with a lid. This recipe is lecho for the winter used by many housewives during the harvesting and canning of vegetables for the winter period.
Many sweet hosts have a sweet Bulgarian pepperan important place among vegetables, which are used for making various salads and dishes, there are many useful substances and vitamins in it, so they try to add to many already tested and new recipes. This rule is also true in the case when you need a lecho recipe from Bulgarian 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 melted butter and five grams of ground paprika. Pepper and salt are added to taste.
It is best to store the cooked lecho inglass jars, so the cans should be sterilized before cooking. Sweet Bulgarian pepper should be thoroughly washed, remove the seeds from it, and cut the remaining flesh into thin strips. Tomatoes need to be washed and peeled off first. To do this, to make it easier, you should put the tomatoes in boiling water for 30 seconds, take them out with a noise and carefully cut into four parts. Onions to wash, clean and finely chop. After this, take a deep frying pan, heat the melted butter in it and fry the onions until golden. Season onion with paprika, mix well and add the resulting mass of Bulgarian pepper and tomatoes, add salt and mix again.
Add again the fire under the frying pan and stew onstrong fire for about 10 minutes. Then reduce the heat, mix, cover the pan with a lid and simmer for another 15 minutes. Finished lecho can be transferred to cooked cans directly in a hot state, rolled up with covers, turned over and already allowed to cool to room temperature. There are several different tricks to improve the lecho recipe from the Bulgarian pepper. For example, do not add tomatoes, and cook tomato juice from them on a special juicer for tomatoes. Also in lecho you can add carrots, pre-nourishing it on a large grater. In this case, the carrots must first be extinguished with tomato juice or paste, and then add all the other vegetables.
