Lecho is a traditional Balkan dish. Traditionally, it is referred to as Hungarian food. There are a lot of recipes for lecho, moreover, it can be an appetizer, main course or preparation for the winter. Fried sausages and bacon, beans and mushrooms, even potatoes and rice can be added to lecho. Only tomatoes and peppers remain unchanged in this dish.
It is necessary
-
- Fresh tomato lecho:
- 2 kg of tomatoes;
- 1 kg of sweet bell pepper;
- 2 tsp salt
- 125 g sugar;
- 0.5 l of sunflower oil
- 2 tablespoons of apple cider vinegar.
- Lecho with sausages:
- 1 kg of Hungarian pepper;
- 500 g ripe tomatoes;
- 4 medium white onions;
- 1 tsp tomato paste;
- 1 tsp dry sweet paprika;
- 300-400 g of smoked Hungarian sausages;
- salt
- sugar
- olive oil.
Instructions
Step 1
Fresh tomato lecho
Scald the tomatoes with boiling water and peel them off. Purée the peeled tomatoes with a blender or mince. Add salt, sugar, vinegar and sunflower oil to the tomato puree and heat over medium heat. While the tomato paste is boiling, prepare the pepper.
Step 2
Cut off the stalks of the pepper, remove the seeds and rinse the vegetable inside and out with warm water. Cut the peppers into rings first, and then cut each ring into four pieces. You can also cut the peppers in half lengthwise, then divide each half and cut them separately into small pieces.
Step 3
As soon as the tomato paste boils, put chopped pepper to it and cook, not forgetting to stir from time to time, for 20-25 minutes. Chill the finished dish a little and put it in clean, sterilized jars. Such a product only becomes tastier over time.
Step 4
Lecho with sausages
This dish does not require the usual bell peppers, but its relative - white Hungarian. It looks very similar in appearance, but its shape is more elongated, it is often bizarrely curved, less fleshy and has a thinner skin.
Step 5
Free the pepper from the stalk and seeds, rinse and cut into rings. Wash all other vegetables. Scald the tomatoes and peel them, cut into small pieces. Peel the onion and cut into half rings.
Step 6
In a heavy, thick-walled skillet, fry the onion in olive oil until transparent, sprinkle with paprika and sugar and add chopped peppers. Cook over medium heat, stirring occasionally, for about 10-15 minutes.
Step 7
Add chopped tomatoes, tomato paste and salt. Stir, cover, reduce heat to low and simmer for 30-40 minutes, periodically removing the lid and stirring occasionally.
