Bell pepper lecho is one of the most popular vegetable preparations for the winter. This is not only tasty, but also a healthy dish that contains a whole range of vitamins.
For the preparation of a vegetable snack, only fresh vegetables should be used, they should not be overripe.
Banks for blanks must be washed with baking soda, rinsed with water, and then sterilized. To do this, put the washed jars with the neck down in a cold oven, put the lids side by side. Preheat the oven to 150 degrees, keep the jars at this temperature for 15 minutes.
To make 10 servings, you will need:
Wash the vegetables. Cut the pepper and onion into strips, grate the carrots, cut the tomatoes into slices.
To prepare the marinade, pour water, oil into a large refractory cup, add salt, sugar, and vinegar last. Boil the mixture for 5 minutes, stirring occasionally.
Add the onion to the marinade and wait until the mixture boils. After that, send the carrots to the container, and when the mixture boils again, put the bell pepper. Mix the mass, add the tomatoes after boiling. Mix the vegetable mass thoroughly and cook for half an hour over high heat.
Put the hot lecho in a sterile container, compacting the mixture with a tablespoon. The containers should be filled to the top and the lid should be fixed while the mixture is hot. Turn the rolled container over, wrap it up, let the lecho cool. In a cool dark place, the snack can be stored for up to one year.
To prepare 10 servings of lecho, you need:
Rinse the pepper, peel and cut into strips up to 1 cm thick. Peel the garlic cloves and chop finely.
Put tomato paste in a saucepan, pour in water. Stir the resulting mixture until a homogeneous mass is formed, then turn on high heat. Add garlic, peppercorns, bay leaves, sugar, salt and vegetable straws to the tomato liquid. Stir the resulting mass, after boiling, reduce heat and cover with a lid. Simmer for about 20 minutes, stirring occasionally.
Arrange the hot vegetable mixture in jars, filling to the top, and fix tightly with lids. Turn the containers over, wrap them up and leave to cool.
To prepare a spicy lecho in the amount of 10 servings, you will need:
Wash the bell peppers, peel and cut into strips. Peel the garlic cloves, rinse and chop.
Cut the tomatoes into small wedges and chop with a meat grinder or blender. Pour the resulting mass into a saucepan, simmer over medium heat for 20 minutes, stirring constantly.
After that, add salt, sugar, bay leaf, cloves, allspice and peas to the boiling mass, mix everything thoroughly and bring to a boil again. Put bell peppers in a saucepan, mix the ingredients. Simmer the resulting mass for 20 minutes over low heat, stirring with a spatula. Then put finely chopped garlic in the vegetable mixture and mix thoroughly.
Distribute the finished hot lecho in a sterile container, fix with lids. Turn the jars upside down, cover with a thick cloth and allow to cool.
For 10 servings of lecho you will need:
Rinse the vegetables, cut the peppers and onions into strips, cut the apples into small cubes, chop the garlic. Pour tomatoes over with boiling water or dip in it for a couple of minutes to remove the skin, cut them into pieces.
Put chopped vegetables and apples in a deep saucepan, add oil, add sugar, salt, put on fire and bring to a boil. Simmer the vegetable mass over medium heat for half an hour, stirring constantly. Add garlic to the boiling mixture, simmer for another 10 minutes. Then add apple cider vinegar, stir and simmer for 5 minutes.
Ready to fill the lecho cans, roll them up, put them upside down, wrap them up and let them cool.
Ingredients for 10 servings of rice lecho:
Wash the vegetables, cut the onion into half rings, bell peppers and carrots into strips, tomatoes into small cubes, peel and chop hot peppers. Place the chopped vegetables in a large saucepan, add rice, salt, sugar and mix thoroughly. Cover the saucepan and simmer for 40 minutes over low heat.
Distribute the finished lecho into sterile containers, cover them with lids and sterilize for 15 minutes. After that, roll up the cans, turn them over, wrap them up and leave to cool.
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Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in the preparation of various dishes. This vegetable is especially good for pickling and inclusion in various preparations for the winter. Together with tomatoes, peppers make up a chic duet called lecho.
This Hungarian dish is very widespread. It is popular in almost all European countries. It is served as an independent dish, used as a side dish for fried pork or sausages. It can be lecho and an independent dish. In this case, you need to eat it with white bread.
This selection presents a wide variety of lecho options, sometimes including the most unexpected ingredients, but always showing amazing taste.
We'll start with a simple, classic recipe with just two main ingredients - bell peppers and tomatoes. But with its simplicity and lightness, the appetizer turns out to be incredibly tasty. Therefore, if you do not want to spend a lot of time on blanks, then pay attention to this recipe.
We need to grind the tomatoes in a blender, it turns out a thin mass. We pour it into a saucepan, and we will cook lecho in it.
Pour in salt and sugar, mix well and put the pan on the stove. Bring to a boil over low heat.
Take your time and do not turn on the stove to high heat, otherwise the lecho at the bottom may burn.
When the tomato mass boils, pour in the vegetable oil.
We need to cut the bell peppers into small pieces.
Try to choose a thicker, fatter pepper for lecho, then you will feel it much more clearly in the finished dish.
After boiling the tomato mass, we also send the pepper to the pan. Cover with a lid to boil faster, and after boiling, cook for 30 minutes over low heat. Add vinegar at the very end.
The jars in which we will lay out the lecho will need to be sterilized first, the lids, respectively.
Put the ready-made lecho into the jars, close the lids and turn it upside down.
With me, such a blank always disappears before the New Year holidays. Try it too.
Cooking lecho with carrots will not take you much time. Unlike the classic recipe, tomatoes are not needed here: we replace them with tomato juice.
Big connoisseurs of authentic taste will probably protest now, saying that a Hungarian appetizer cannot contain carrots and onions. And I probably agree with them. Yes, this is not Hungarian lecho, but how tasty it is, how fragrant! I can't ignore this recipe, you should definitely try it!
1. My tomatoes, remove all unnecessary and cut them into small pieces. We pass the tomatoes through a meat grinder or use a blender.
2. We put the container with tomato juice on the stove and immediately add here: salt, sugar, vegetable oil and vinegar. Bring to a boil over low heat and cook for another 10 minutes.
3. While the tomato juice is on the stove, grate the carrots on a medium grater, cut the onions in half rings, chop the bell peppers at random.
4. Tomato juice is boiled and you can throw carrots and onions here. And of course, the main ingredient of our lecho is added - bell pepper. Mix everything well. From this moment we cook lecho for 30 minutes. It should boil slightly.
There is time to sterilize cans and lids in a way convenient for you.
We fill sterile jars with hot lecho and roll them up with sterile lids, you can also use screw ones. We turn the cans over to the lid and wrap them with a warm blanket or blanket until they cool completely.
In winter, open the jar and serve. For any dish, with a piece of meat or fish, with potatoes or just like that, with a piece of bread ... This lecho will conquer with its taste and you will want to use the recipe more than once.
The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.
Put the tomato puree in a saucepan, add butter, sugar and salt and stir. Put on fire, bring to a boil and simmer for 20 minutes.
Put the pepper in a saucepan, cover and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.
Chop the peppers and courgettes. If the zucchini is young, then you can not peel them and cut them into large circles. For old courgettes, it is best to remove the skins and seeds and cut the vegetables into cubes.
Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put the vegetables there, stir, cover and bring to a boil again.
Add butter, sugar and salt and cook, covered, for another 15 minutes. Add chopped garlic and vinegar 5 minutes before the end of cooking.
Pour the tomato puree into a saucepan and combine with sugar, salt, oil and vinegar. Bring the sauce to a boil.
Chop the peppers and eggplants into random pieces. Put them in boiling tomato puree, stir and cover. Bring to a boil again and cook the lecho for another 10-15 minutes.
Add chopped pepper, sugar, salt, oil and minced garlic to a saucepan of tomato puree. Stir and bring to a boil. Cover and cook for 10-15 minutes.
Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and simmer, covered for about 10 minutes.
Pour the tomato puree into a saucepan and add oil, sugar, salt and vinegar. Bring to a boil and mashed coarsely grated carrots. Cook for 15 minutes.
Add pepper and onion, chopped in half rings. Cook the lecho for about 20 minutes.