Lecho is a Hungarian dish that has become quite famous in European countries. He does not have an exact recipe, since in each state the housewives prepare it in their own way. The most important and most often unchanged ingredients of lecho are tomatoes (or tomato paste) and bell peppers.
Instructions
Step 1
If you want to quickly and easily prepare lecho for future use, this recipe will suit you perfectly. Dissolve about 800 g of tomato paste with the same amount of water, add salt, sugar and spices to taste. Bring the resulting mixture to a boil, add 2 kg of chopped bell peppers and a couple of onions. After boiling the dish for 20 minutes, distribute it among the jars and roll up tightly, then turn each jar upside down and wrap them up for 24 hours.
Step 2
Another simple recipe: peel 5 kg of red or yellow pepper from seeds, cut it into long ribbons. Transfer the peppers to an enamel bowl for cooking and pour 5 liters of tomato juice. Add 3 tablespoons of sugar and 2 tablespoons of table salt. After boiling, cook the lecho for another 25 minutes. Spread it over sterile jars, turn them over and wrap them in warm clothes for 24 hours.
Step 3
There is a wonderful recipe for lecho with vinegar. Take about 3 kg of sweet, preferably red, pepper and cut it into strips or slices. Mix 2.5 kg of minced tomatoes, half a glass of nine percent vinegar, half a glass of sunflower oil, 2 teaspoons of salt and 2 tablespoons of sugar. Boil the mixture and add bell peppers to it. Boil the lecho for about 15 minutes over low heat, stirring constantly. Remove from heat and roll into jars.
Step 4
If you like zucchini lecho, use this recipe. Grind 100 g of garlic and 1 pod of red chili in a meat grinder. Add a liter of tomato juice, 200 g of vinegar, 1 glass of sugar and 2 tablespoons of table salt to the mixture. Cook the ingredients for 10 minutes. Chop 3 kg of courgettes into cubes and add to the container. Boil for 20-25 minutes, pour into jars and roll up.
Step 5
Lecho with honey. Prepare a hot marinade. It's simple - mix 2 tablespoons of tomato juice, one hot chili pepper, 200 g of sunflower oil, 100 g of salt, 1 glass of sugar, 100 ml of vinegar and 6 tablespoons of honey. Boil the marinade, add 6 heads of onions, cut into large rings, and 5 kg of bell pepper, cut into four parts. Boil for 10 minutes without stirring. Arrange the lecho in containers, pour the remaining marinade on top, roll up.
Step 6
If you like lecho with garlic, chop 1.5 kg of tomatoes and 10 pieces of large bell peppers, cut into strips. Add 5 cloves of finely chopped garlic and boil the mixture for 10-12 minutes. Grind another 1.5 kg of tomatoes, mix with 1 tablespoon of table salt, 250 g of sugar and pour the mixture into the container with the first ingredients. Boil for ten minutes and pour into sterile jars.
