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Lecho is a popular European dish, which is cooked today even in Central Asia. Each housewife prepares it in her own way, having in stock many interesting recipes. Let's talk about how to cook zucchini lecho for winter without sterilization... This appetizer can delight households not only in summer, but also during the cold season.
Zucchini lecho is not a classic, but extremely popular recipe. Zucchini from the garden beds that have accumulated during the season can be turned into an original and tasty dish in a couple of hours. It is an affordable and inexpensive product.
The classic recipe for Hungarian lecho necessarily includes:
- bow;
- bell pepper;
- tomatoes.
We present several original recipes based on zucchini.
Recipes
Lecho, cooked with passion, can be used as a side dish and as a dressing for other dishes. Author's recipes for such a simple and delicious dish should be in the notebook of every housewife.
Recipe number 1. Lecho with bitterness
This dish will add spice bitter pepper... Its amount can be adjusted independently to taste. For cooking you will need:
- zucchini or zucchini - 2 kg;
- fleshy tomatoes - 1 kg;
- onions - 500 grams;
- sweet salad pepper - 500 grams;
- ground black pepper - 1/3 teaspoon;
- hot pepper - to taste;
- garlic - 3-5 cloves;
- granulated sugar - 2/3 cup;
- table vinegar - 2 tbsp. spoons;
- ketchup - 400 grams;
- salt - 1.5 tablespoons;
- vegetable oil - 2/3 cup.
The garlic in this recipe is for flavoring. You need to start by removing the skin from the tomato, but if it is thin, you can do without this procedure. All other vegetables are thoroughly washed and dried on a towel. Zucchini is cleaned, seeds are removed if necessary, cut into half rings. Grind tomatoes in a blender. Then the bell pepper is crushed. It turns out a juicy thick gruel, which is placed in a saucepan, stirred and brought to a boil.
As soon as the mixture boils, you need to remove the foam from it, pour vegetable oil into the pan, salt, add sugar and ketchup. Now, slices of zucchini prepared in advance are added to the marinade. All are cooked for 15-20 minutes. It is necessary to stir the mixture from time to time so that it does not burn.
If necessary, the seeds can be easily removed using a regular spoon.
While the zucchini is boiling, prepare the onion. It is also cut into half rings, after 15 minutes, add to the marinade and cook for at least another 10 minutes. At the end, add vinegar 6%, ground black pepper, garlic, as well as chopped bitter bitter pepper. All. The fire can be turned off. Lecho is ready! It is poured into clean cans to the top and closed with lids.
Recipe number 2. Thick zucchini lecho with carrots
This rustic recipe is very popular today. Lecho turns out to be sweet, both adults and children will love it. Before cooking, we collect, and my ingredients in the amount:
- tomatoes - 1.5 kg;
- zucchini - 1 kg;
- salad pepper - 500 grams;
- carrots - 300 grams;
- onions - 300 grams;
- sugar - 1.5 tbsp. spoons;
- vegetable oil - 70 ml;
- salt - 1 tbsp. the spoon;
- vinegar 6% - 2.5 tbsp. spoons.
Wash and chop the tomatoes. You can do this in a blender, through a meat grinder, or skip the tomatoes through a simple grater. By the way, using a grater, you can easily remove the unpleasant skin of tomatoes.
Pour the finished tomato puree into a saucepan and bring to a boil. At this moment, they are engaged in other vegetables.As soon as the mashed potatoes boil, put the fire under it to a minimum and leave.
Grate the carrots, cut the onion into half rings, and also the zucchini. Peppers can be cut into strips or cubes. After 15 minutes after boiling the tomato sauce, carrots are introduced into it, mixed, after another 10 minutes - onions. You do not need to cover with a lid. All condiments and spices go after onions: oil, sugar, salt and vinegar.
5 minutes after laying the onion, add pepper and zucchini, mix and cook for another 30 minutes. The hot dish is poured into clean jars and rolled up with lids. Banks are pre-washed, treated with soda, completely dried in a clean place.
Recipe number 3. Zucchini and tomato paste lecho
Tomatoes are not used in this recipe, they are successfully replaced by high-quality tomato paste. Every housewife will agree that this will save cooking time by at least 30 minutes. So, you need to prepare:
- medium zucchini or zucchini - 15 pieces;
- bell pepper - 10 pieces;
- tomato paste - 400 grams;
- vinegar 9% - 1/2 cup;
- still water - 1.5 liters;
- garlic - 1 head;
- sugar - 3 tbsp. spoons;
- salt - 2.5 tbsp. spoons.
The full amount of tomato paste is diluted with water directly in an enamel saucepan. Now the resulting mixture is brought to a boil, salt and sugar are added. You can add a little vegetable oil, for example, 2 glasses.
Zucchini and peppers are cut into equal pieces. Chopped garlic and pepper are added to the boiling pasta sauce. After 10 minutes, the zucchini are sent to the boiling mixture. Cook for another 30 minutes. 10 minutes before the end of the process, vinegar is poured into the pan and everything is mixed. Before pouring lecho into cans and rolling it up for the winter, try how it tastes. Someone likes it sweeter, but someone would gladly add ground red pepper for the spiciness of the dish.
You need to grind it with gloves, and inject it into the dish carefully, in parts, so as not to overdo it. Remember, fresh peppers also take some time to cook and are not added at the last moment. Even in crushed form, it reaches about 15-20 minutes.
Recipe number 4. Classic lecho without sterilization with the addition of zucchini
You will need the following ingredients:
- zucchini - 1.5 kg;
- tomatoes - 1 kg;
- salad pepper - 1 kg;
- onions - 1 kg.
- vegetable oil - 2/3 cup;
- vinegar 9% - 1/2 cup;
- sugar - 1/2 cup;
- salt - 2 tbsp. spoons.
First you need to prepare the marinade. To do this, mix oil, vinegar, salt and sugar in a saucepan. Then all the vegetables are prepared. Tomatoes are chopped, the rest of the vegetables can be chopped at your discretion. The marinade is brought to a boil, tomato gruel is poured into it and boiled for 10 minutes. After that, add in turn every 10 minutes of cooking: first onion, then pepper and zucchini. Cook after adding all the vegetables for another 15 minutes. Lecho is poured into clean cans, rolled up. Then they are put on the lids and allowed to cool.
Be sure to rinse the jars well. You can also treat them with rubbing alcohol.
Whichever recipe you choose, classic without sterilization or with the addition of ketchup, lecho will delight you throughout the winter. Pleasant aroma of summer and delicate taste will give any meat dish a unique taste and aroma.
