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Lecho is very popular in Russia today. It quickly turned from a banal European dish into a unique appetizer. Closed in jars for the winter, it can be used as a delicious side dish, salad, or simply as a dressing. Today we will learn how to cook bell pepper lecho for the winter "Lick your fingers."
The basics of making lecho
This dish, originally from Hungary, has taken root very well in Russia. Lecho recipes differ in the number of ingredients and the composition of the products. Someone likes to add a little bitterness to the dish, someone, on the contrary, eats only a sweet dish.
In Germany, Bulgaria, Hungary, lecho is a delicious side dish. We often roll it up in jars for the winter and enjoy using it as a winter salad or an addition to hot dishes. Making lecho is a simple event. You can spend 2 hours on it. It is better to take dishes with a thick bottom.
Traditionally, lecho are stewed sweet peppers in tomato puree, however, recipes can change, sometimes dramatically. Since everyone has different tastes, we will try to present recipes for the most delicious appetizer to the readers' judgment. Among them there is at least one who will quickly win the heart.
The best recipes
Even a novice hostess can cook delicious lecho. You just need to strictly follow the recipe. The appetizer will turn out to be tender, aromatic!
Recipe # 1 Eggplant Lecho
It's good when the ingredients for lecho ripen in their own beds. For those who have grown such a complex culture as eggplant, this recipe.
We will need:
- Eggplants, medium-sized onions and peppers - 1 kilogram each;
- Tomato juice - 600 ml;
- Any vegetable oil - 1 glass (odorless is better);
- Table vinegar - 30 grams (9%);
- Sugar - 3 tbsp. heaped spoons;
- Salt - 1.5 tbsp spoons.
Iodized can give off odors and ruin the whole dish.
Cooking begins with the preparation of vegetables. They need to be washed and cut into pieces. Someone likes finely chopped vegetables, someone coarsely. Cut the way you like it. Eggplants are immediately salted and dipped in a colander. During the first 20 minutes, they will give away some of the water that is not needed for cooking. Now you can rinse the eggplants and tackle the peppers and onions. While you are cutting, you need to pour tomato juice into a container and put on fire.
As soon as the juice boils, all vegetables are added to it, salt and sugar are added. As soon as the mixture boils again, pour in a glass of vegetable oil. The fire is reduced to a minimum and left to languish for half an hour. Sometimes you need to stir everything so that it does not burn.
After 30 minutes, extinguish the fire and pour in vinegar. Mix everything again and pour it into sterilized jars. It turns out lecho - lick your fingers! Eggplants reveal their taste and make the dish richer.
Recipe number 2 Traditional pepper lecho for the winter
When preparing a dish according to this recipe, you only need pepper, fleshy tomatoes and onions. bow... All these vegetables need to be taken by the kilogram.
Additional ingredients:
- Head of fresh garlic;
- Odorless vegetable oil - a glass;
- Large sea salt - 1.5 tablespoons;
- Sugar - 2.5 tablespoons;
- Vinegar 9% - 20 ml.
This time, instead of tomato juice, we use fresh tomatoes. We first remove the skin from them and grind them through a meat grinder. This can be done with a blender as well.
Tomato gruel will simmer over low heat after boiling for 15-20 minutes. During this time, excess liquid will evaporate from it, the tomatoes will turn into a thick and aromatic sauce. While the tomatoes are boiling, you need to chop the onions and peppers as you like. The onion is usually cut into half rings. Garlic is either passed through a press or minced. To preserve a brighter taste, we recommend chopping it up.
First of all, onions are sent to the sauce, then pepper, sugar and salt. Mix everything thoroughly and cook for another 30 minutes. The pepper should not be overcooked. Pour in the oil about 10 minutes before the end of cooking, and add the garlic five minutes before removing from the heat. The vinegar is poured after the lecho is ready, right before pouring it into the jars.
Lecho for the winter "Lick your fingers" traditional ready! Now you can study the unusual recipe.
Recipe number 3 Appetizer with cucumbers and peppers
If traditional recipes are used quite often, then sometimes you want to try such snacks, but there are fears that you will not like the dish. This recipe is very good, on long winter evenings you can happily eat such a lecho with bread or potatoes, as well as with fish or meat.
So, we need:
- Fleshy tomatoes for sauce - 1 kg;
- Sweet pepper salad - 1 kg;
- Medium cucumbers - 2 kg;
- Garlic - half a head;
- Salt - 3 tbsp. spoons without a slide;
- Sugar - 1 glass;
- Vinegar - 80 ml;
- Odorless vegetable oil - 160 ml.
Please note that 9% table vinegar will need more for the marinade this time. It's all about the use of cucumbers.
Tomatoes are crushed until mushy. The vegetables are cut as follows:
- cucumbers - in rings or half rings;
- pepper - in thin strips;
- garlic - straws.
This recipe does not require pressing the garlic. While the vegetables are being cut, the sauce must be brought to a boil: butter, tomato gruel, sugar and salt are mixed in a saucepan. As soon as the sauce boils, leave the lid on, simmer for 10 minutes over low heat. Now you need to fill in all the vegetables at once and wait for a boil, after adding fire. After boiling, reduce the heat and cook for another 10 minutes. Now pour in the vinegar, boil again for 10 minutes and pour the lecho into sterilized jars.
Recipe number 4 Lecho with carrots
Those who love a sweetish taste will love this lecho. Recipe - lick your fingers. In winter, such an appetizer can even be used as a dressing for first courses. Try it! There will be no indifferent people.
In order to get a delicious lecho, you will need:
- Shop tomato juice - 1.5 liters;
- Carrots - 1 kg;
- Sweet salad pepper - 2 kg;
- Medium-sized onions - 0.5 kg;
- Sugar - 1/3 cup;
- Refined vegetable oil - 1/2 cup;
- Salt - 1.5 tbsp spoons;
- vinegar - 80 ml (9%).
You can start preparing a delicious snack for the winter.
Since tomato juice is used for the sauce, you do not need to waste time chopping tomatoes. The juice is poured into a saucepan, vegetable oil is added to it and brought to a boil. As soon as it boils, you can add onions, cut into half rings, carrots, chopped either into strips or into circles, if they are medium-sized.
10 minutes after simmering over low heat, add salt, sugar and immediately pepper. Cook for another 20 minutes. By this time, all vegetables will finally reach the desired condition. Now you can turn off the heat and add vinegar. The appetizer is mixed and poured into prepared jars. Delicious lecho is ready!
Storing such a snack
There are no difficulties with storing lecho according to the recipes presented. Adequate vinegar and vegetable oil will keep your snack safe throughout the winter. Banks are sterilized in the classical way or convenient for you. After rolling up the lids, they must be turned over and allowed to cool in this form. You can store lecho until spring.However, most often it is eaten very quickly. Cap these snacks in handy one-liter jars.
If necessary, you can add some spices to recipes, such as black pepper or paprika. If bitterness is desired, fresh hot peppers can be added. Each housewife will surely find her own recipe for lecho "You will lick your fingers."
