A popular Balkan dish - homemade bell pepper lecho can be prepared for future use for the winter. On cold winter evenings, this will add extra charm to simple side dishes, and the bright, elegant color of the blanks will cheer you up. You can cook lecho according to different recipes, especially delicious homemade lecho.
Recipe No. 1 "Bulgarian Lecho"
You will need:
- - juicy tomatoes 2, 5 kg;
- - bell pepper 1.5 kg;
- - onions 2-3 pcs. medium;
- - garlic - 5 cloves;
- - salt, sugar to taste;
- - black pepper and sweet peas - 3-5 pcs;
- - 3-4 bay leaves;
- -acetic 70% - 1 tsp
You need to rinse and cut the vegetables into wedges. The onion should be cut into half rings. The washed tomatoes must be passed through a meat grinder, put into a saucepan and put on low heat. After boiling, cook the mass for 15 minutes, removing the foam. Then you need to strain the resulting tomato puree through a sieve.
Add onions, chopped garlic into small pieces, spices to the peeled mixture, salt and add sugar. After that, mix the mass and add fresh bell pepper, cut into thin strips, to it.
Lecho should be cooked for 25-30 minutes, periodically assessing the condition of the pepper: as soon as it softens, the lecho is ready.
At the end of cooking, you need to pour a few teaspoons of refined sunflower oil into the lecho, extract the bay leaf from the mixture. After that, bring the lecho to a boil again, pour in the vinegar, mix, put in glass jars and roll up.
Banks and lids should be pre-sterilized by boiling.
If after removing the pepper there are a lot of green fruits left, you can make a very tasty Hungarian lecho with bacon
Recipe number 2 "Hungarian lecho with bell pepper"
You will need:
- - green bell pepper;
- - tomatoes 0.8 kg;
- - smoked bacon 50-60g;
- - paprika 10g;
- - salt to taste;
- - vinegar 70% - 1 tsp
Pour water into a saucepan, bring it to a boil and blanch the tomatoes. After that, you should peel them and cut them into slices.
Peppers need to be peeled from seeds, washed and cut into strips, and onions - in half rings.
Fat is finely chopped into a stewpan, fried until transparent, then in this fat you need to fry the onion until golden brown, add paprika, mix and add tomatoes and pepper. The dish should be immediately salted, covered and simmered over low heat under the lid for 25-30 minutes. After that, you need to spread the mixture into jars and roll up with metal lids.
Each housewife decides for herself how to cook lecho, brings a zest to the dish based on her preferences, so there is no need to be afraid to experiment, change the ingredients and proportions in homemade lecho to your liking.
