The classic recipe of lecho for the winter
Basically, a traditional recipe letcho includes ripe tomatoes and peppers, rarely use carrots and onions. Preparation of a snack called time-consuming difficult. Is that the preparation and preservation of vegetables lecho for the winter to store will require some effort, but all your work will be paid back at a time when the cold weather, being present on the table vegetable snack will be reminded of the hot summer.
And so, we will prepare versatile dish that can be used as a sauce, salad soups, as a side dish for meat, pasta, rice and a boiled potato. The classic recipe of the popular Hungarian lecho consists of a minimum set of products and preparing everything is quite simple.
How to Cook lecho of sweet pepper and tomato
Wash the peppers, cut in half, remove the seeds and cut the stalk. Divided into large pieces.
Dice prewashed ripe tomato slices and then scroll to the blender or meat grinder.
Add sugar, salt and pour vegetable oil. The salt should be put strictly to taste, in this case - without 2 tablespoons hill.
Put the tomato juice to cut pieces of bell pepper, stir and put on the stove and bring to a boil.
Simmer - 30 minutes. Peppers should remain "alive." After pouring a certain amount of vinegar and mix thoroughly.
Pour vegetables into sterilized jars, filling to the neck and roll up for storage in hot form.
After the jars have cooled, the prepared lecho pepper and tomato should be transferred to a cool place, which can be stored for a year or more.
Tips & Tricks
- Bulgarian pepper choose mostly red, preferring fleshy and large varieties. The sweeter would pepper, the tastier get a snack. When cooking, try not digest pepper.
- Before cooking it is recommended to clean the tomatoes from the skin in a special way by making shallow cuts, keep them in boiling water for 3-4 minutes, then shift into ice water and peel.
- In addition to the salad put fresh herbs: parsley, dill, cilantro, basil and thyme. There letcho preparing variants with eggplants, carrots and onions, with the addition of garlic.
- Vinegar use is strictly within the established norms, only for harvesting and conservation lecho pepper in the winter, only to prolong its shelf life.
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