When the season for the ripening of vegetables begins, you have to think about how to preserve them. The best way is to use a variety of blanks, including lecho. This vegetable dish is traditional for Hungary, but it has become widespread in other countries as well. Lecho is universal, it can be used as an independent dish, sauce, side dish. Making lecho is easy, you just need to follow some rules.
Products for lecho
There is no single recipe according to which housewives prepare this vegetable delicacy. But you can't do without two main ingredients - sweet bell peppers and tomatoes. The rest of the ingredients are chosen to taste, adding onions, carrots or garlic.
Be sure to add salt, vegetable oil, sugar and herbs to lecho - dill, basil, thyme, parsley, marjoram. To keep the lecho for a long time, vinegar must be added to it.
The secret of making lecho: ripe tomatoes
Lecho will turn out tasty and thick only when using fleshy and high-quality tomatoes. It is a misconception that second-rate vegetables can be used for lecho.
Homemade lecho: the right pepper
Red pepper is traditionally used to make lecho. If you want to diversify the dish with green pepper, you need to use it in small quantities. The peppers should be fleshy and the skin smooth. Overripe fruits are not suitable for lecho. Ripe and sweet are ideal.
Lecho for the winter: herbs and spices
Thyme, parsley, cilantro, and basil are ideal herbs for lecho. They can be fresh or dried. You can mix them to taste, but do not get carried away with their quantity, so as not to spoil the taste of the dish. Fresh herbs are added to lecho a few minutes before cooking, and dried herbs - at any time.
How to cook lecho: experiments and fantasy
For the winter, you can cook lecho according to your favorite and proven recipe, but at the same time one or two cans can be prepared by experimenting with the ingredients, adding, for example, carrots, eggplant or garlic.
