The recipe for cooking lecho from bell pepper and tomato for the winter is a classic home-style recipe.
Lecho came to us in Russia and Ukraine from Hungary, it was there that they were the first to make this garnish. And the exact recipe for the preparation does not exist to this day, but the obligatory ingredients are bell peppers and tomatoes. They also often put onions, carrots, ground black pepper, garlic, and the bell pepper itself can be fried a little before cooking with tomatoes to give a special taste to the salad. The rest of the ingredients and spices for the taste and imagination of the hostess. It goes well with grilled meat, poultry or sausages.
Read about the health benefits of tomatoes
I propose a classic recipe for lecho for the winter - a minimum of vegetables and ease of preparation. From my portion, I get 3 liters of ready-made salad.
- Caloric content per 100 g - 56 kcal.
- Servings - 3 L
- Cooking time - 1 hour
Ingredients:
- Bulgarian pepper - 2 kg (seeded)
- Tomatoes - 2 kg
- Sugar - 1/2 cup (slightly less is better)
- Vegetable oil - 1/2 cup
- Salt - 1 tbsp a spoon with a slide
- Vinegar 9% - 3 tbsp l.
Cooking lecho from pepper and tomato for the winter:
1. Wash the tomatoes, cut into 2–4 pieces, cut the stalk. Grind the tomatoes in a blender. If this kitchen device is not there, then pass it through a meat grinder.
2. Bulgarian pepper take about 2, 4-2, 5 kg (preferably small), after you wash it, remove the green tail and cut out the seed box, then it just remains 2 kg. We cut the pepper into parts convenient for you. According to the classics, cut into slices for 4-5 pieces.
3. Drain chopped tomatoes into a large saucepan for cooking lecho and add vegetable oil (1/2 cup), sugar (1/2 cup) and salt (1 tbsp. L. With a slide). It is better to take sugar less than the norm I indicated, although … as anyone. Mix everything and bring to a boil.
4. Add chopped peppers to boiled tomatoes and continue to cook for ~ 30 minutes. Stir frequently. At the end, pour in 3 tablespoons of vinegar, stir and set aside from heat. Vinegar is placed at the very end of cooking so that it does not evaporate.
5. Jars with lids must be sterilized. I sterilize cans on a teapot. Roll even hot pepper and tomato lecho and put it upside down in a blanket to cool completely. After a day, you can take it to the basement or another cool place. Lecho salad is stored from 1 to 2 years!
Bon Appetit!
