Lecho is one of the most delicious and healthy bell pepper snacks. Can be a great side dish for stews and baked meats, kebabs, homemade sausages and sausages. In Hungary and Romania, for example, lecho is spread in a frying pan, poured with eggs, and removed from heat in a minute. It turns out to be an amazing yummy that is eaten with crispy white bread.
Lecho is canned almost everywhere bell peppers grow. There are dozens of recipes, but few options are truly tasty. Among them is the Kuban-style lecho, the recipe of which can be easily mastered by any hostess.
Ingredients for 5 kg of pepper:
• homemade tomato juice - 3 liters;
• hot pepper - 2 identical pods;
• sweet carrots - 1 kg;
• sugar - one 200-gram glass;
• vegetable oil - 200 ml;
• 9% vinegar - 130 ml;
• table salt - 3 tbsp. l. with a top;
• garlic - 100-130 g;
• dried herbs of parsley and dill (with them lecho will be stored longer than with fresh ones).
Cooking process
1. Rinse the pepper, wipe it with a napkin. We cut each fruit with a knife into 4 parts lengthwise. We remove clean seeds, tails, partitions.
2. Chop hot peppers, not forgetting to clean the very bitter seeds. Rub the carrots coarsely, using straws ("Korean version").
3. In an enamel pan, put in layers bell peppers, carrots, hot peppers, sugar, vinegar, vegetable oil. Pour tomato juice and cook lecho for exactly 20 minutes, starting the timer from the moment it boils.
4. After that, throw chopped garlic into the appetizer and cook on the lowest heat for another 10 minutes. A minute before the end of cooking, we throw dried herbs into the lecho: dill and parsley.
5. Banks are sterilized in advance. We lay out hot Kuban-style lecho on them, cork with sterilized lids, wrap in a blanket until it cools completely.
