Lecho is one of the most popular winter preparations. You don't need to have a lot of culinary experience to prepare a delicious appetizer. Even a novice hostess will cope with the task.
Variety of lecho
There are many types of lecho. Some recipes are based on tomatoes, others are based on peppers and onions, and still others are an assortment of different vegetables and even fruits. However, not all blanks are among the favorites. We will share two of the most successful recipes that have been approved by hundreds of experienced chefs.
Lecho without oil
It takes about two hours to prepare this lecho. Among the advantages of the snack are excellent taste, the absence of sunflower oil in the composition, simplicity.
Ingredients
- 3 kg tomato;
- 2 kg of bell pepper;
- 170 g granulated sugar;
- 2 tbsp. l. salt;
- 8 cloves of garlic;
- 10 black peppercorns.
Instructions for making lecho
- Skip the tomatoes through a meat grinder. Put them on the stove - medium heat level.
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Cut the bell peppers into strips, send to the tomatoes 15 minutes after they start to boil.
Image - As soon as the vegetable mass becomes warm, add granulated sugar and salt. Boil for 30 minutes.
- Chop the garlic. Add to the pan.
- Put black peppercorns in lecho.
- Sterilize cans thoroughly. Fill them with a snack and roll them up. Put the jars down with lids, cover with a blanket until they cool completely.
Such lecho is well stored all winter; you do not need to put jars in the refrigerator. Relatives will appreciate the snack, because it is very fragrant and healthy.
Lecho "Grandma's Pride"
The recipe has been tested over the years. In some families who love lecho, this option for preparing a snack is passed down from generation to generation. The taste of lecho turns out to be very pleasant, aromatic, moderately sweet.
Ingredients
- 3 kg tomato;
- 4 kg of bell pepper;
- 5 cloves of garlic;
- 2 tbsp. l. salt;
- 100 g granulated sugar;
- 150 ml of refined sunflower oil;
- 2 tbsp. l. acetic acid 9%.
Instructions for making lecho
- Twist the tomatoes with a meat grinder.
- Put the tomato mass over medium heat. Boil for 20 minutes.
- Add salt, sunflower oil, granulated sugar to a saucepan.
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Cut the bell pepper lengthwise, send to the tomatoes. At first, the pepper will seem too much, but it will quickly juice and settle.
Image - Cook the pepper in tomato paste for 15 minutes, stirring occasionally.
- Add vinegar. Cook for another 10 minutes.
- Chop the garlic, add to the lecho, boil for 10 minutes.
- Rinse the jars thoroughly, sterilize.
- Spread lecho in banks to the very top, roll up. Place the glass container with the lids down. There is no need to wrap the appetizer.
This recipe will make about 5 liters of lecho - plus or minus 50 ml. The reason for the discrepancy in the amount of the product lies in the variety of tomatoes - some are more juicy, or, on the contrary, fleshy.
