Lecho is the most famous Hungarian dish, served either as a stand-alone dish or as a side dish with rice, pasta, meat, sausages or sausages. I suggest that you familiarize yourself with the recipe for its preparation.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lecho, like many popular dishes, does not have a strict recipe in our country. Modern housewives have adapted it for all kinds of available vegetables, from which there are many options for their preparation. Traditional Hungarian lecho can be supplemented with carrots, zucchini, eggplants, onions, garlic, spices. This gives the appetizer new flavors, making it more original. However, tomatoes and red bell peppers still remain unchanged and indispensable components of real lecho.
In order for the lecho to be not only tasty, but also to have a beautiful appearance, you need to carefully select products, especially bell peppers. Red fruits should be used for the dish, but some housewives use yellow or green. But whatever pepper is used, it must be fleshy and ripe. When buying fruits, pay attention to the skin so that there are no dark rotten spots, overripe and flabby spots on it, and the structure of the vegetable is smooth. Tomatoes should also be selected ripe, strong, fleshy, firm and without damage. Overripe or unripe can spoil the taste of the snack.
It is not worth boiling lecho for too long, since the pepper should remain a little harsh, then you will get a truly tasty product. When adding aromatic herbs, remember that parsley, cilantro, basil, thyme and marjoram are ideal for tomatoes and bell peppers. In addition, the product will be better stored if the greens are used not fresh, but dried. Dry greens are added along with pepper, fresh 5 minutes before the dish is ready.
- Caloric content per 100 g - 50 kcal.
- Servings - 1 can 580 g
- Cooking time - 1 hour 20 minutes
Ingredients:
- Tomatoes - 500 g
- Sweet red bell pepper - 5 pcs.
- Table vinegar 9% - 1 tablespoon
- Refined vegetable oil - 3 tablespoons
- Salt - 1 tablespoon or to taste
- Sugar - 0.5 tsp
Cooking lecho in Hungarian
1. Wash the bell peppers. Then cut off the tail, cut the fruit in half and remove the baffled seeds. Although the partitions can be left. Wash the fruits again, dry with a paper towel and cut into 2-3 pieces.
2. Wash the tomatoes, dry them with a cotton towel, cut them into 2 pieces and place them in a food processor with a cutting knife attachment.
3. Chop the tomatoes until they turn into tomato juice. You can also use a meat grinder or blender for this process. In the absence of such kitchen "gadgets", grind the tomatoes through a sieve.
4. Pour tomato juice into a saucepan, add sugar, salt and vegetable oil. Place the tomatoes on the stove and cook for about 30 minutes.
5. Then add the prepared peppers to the pot and put them back on the stove.
6. Close the saucepan with a lid and after boiling, cook the peppers under a closed lid with a hole to drain the steam for half an hour. 5 minutes before cooking, pour the vinegar into the container and mix well. Try lecho to taste, if you don't have enough salt, add it.
7. Sterilize jars and lids with hot steam, then let them dry, and lay the lecho. Turn the rolled jars over with the back side (lid down), wrap them in a warm blanket and leave the lecho to cool completely. Then put the jars in the cellar and store them throughout the winter.
See also the video recipe on how to cook lecho in Hungarian (Program "Everything will be good" / "Everything will be fine" - Issue 233 - 2013-12-08).
