How to cook a real lecho?
Sweet, savory Bulgarian pepper, which matures in summer beds, easily becomes the main guest at the dining tables, because its juicy structure, special taste and rich vitamin composition can not but rejoice.
To pamper yourself with a piece of healthy summer sun, you do not have to wait for the hot season, the inventive masters of their work have long invented a special recipe that allows you to save parts of bright taste even in cold winter time.
This dish has become a favorite of many, lecho, which is a traditional representative of the Hungarian, and not the Bulgarian cuisine, as many housewives are accustomed to consider.
The main classical ingredients that, according to the rules of this dish, should be a part of lecho, are Bulgarian red pepper and ripe juicy tomatoes. Despite the modest composition of the recipe, local chefs manage to create one real culinary masterpiece, which is usually served with soft white bread, meat products and pasta.
Due to the incredible popularity of this dish in our country, the local population supplemented it with their own, favorite and affordable vegetables such as carrots, onions, zucchini, eggplant, garlic, and various spices.
Lecho - another popular dish, which, in fact, does not have its own strict recipe, in every house and in every region it is cooked in its own way, but at the same time, it does not lose its own uniqueness and characteristic color.
Many novice housewives are often interested in how to cook a tasty lecho, because there really are many recipes, but which one to choose for yourself?
The most classic and traditional option is lecho of red (can be yellow, but not green) pepper, which is seasoned with tomatoes. Lovers of something more interesting, may like options with eggplants and zucchini, mushrooms and even meat products!
For example, it is in Hungary that pork sausages or smoked meat are often added to the dish. What is interesting, usual for us, lecho, in its composition and method of preparation, very much resembles the French ratatouille dish.
Selection and preparation of products
The main secret of tasty and fragrant lecho is the use of high-quality and ripe products in the process of its preparation.
The main vegetable of this dish is, of course, Bulgarian pepper, so it is to him that he needs to show heightened attention. Pepper fruits must be ripe, but not overripe, juicy and fleshy with a smooth, skinless skin without any stains and a flabby structure, otherwise you risk strongly spoiling the taste of the future dish.
Cut off the stem from the peppers, extract the seeds and rinse thoroughly under water. How to grind prepared peppers is a business; most often, they are ground by a middle stripe along the fruit.
Tomatoes, before adding to the composition of the dish, pour over boiling water and peel off, so the result is more effective. As for the other vegetables, they should also be thoroughly washed and dried before adding to the dish.
The recipe for a classic lecho of peppers and tomatoes
A wonderful recipe for a dish that is ideal for preparing for the winter, the result is a juicy and appetizing dish, complemented by aromatic spices. You will need:
- red bell pepper - 2 kg;
- tomatoes - 1 kg;
- greens (cilantro, dill) - 2 bunches;
- garlic - 8-10 denticles;
- sunflower oil - 1 cup;
- ground black pepper - 1 tsp;
- sugar - 1 cup;
- onion - 4 pcs .;
- ground paprika - 1 tsp;
- vinegar - 1 tbsp. a spoon.
- salt to taste
We prepare the Bulgarian pepper and tomatoes: we wash, clean and cut about 4 parts of each vegetable. Next, clean the onions from the shell, cut into half rings. For cooking, you will need a thick-walled pan, pour vegetable oil into it, when it is hot, you can spread the sliced onions. After the onions are slightly roasted, you can lay out the tomatoes, add salt to taste and, stirring constantly, simmer on low heat for 15-20 minutes.
After the time has elapsed, the most important ingredient is used - pepper, add it to the total mass and stew under the lid for another 5 minutes, then remove the lid and leave to stew for another 10 minutes, stirring constantly.
Now go to the garlic: finely chop the cloves, add them to our boiling dish, report sugar and vinegar to the same place, simmer everything again for 20 minutes. A line of greens - finely chop it, add ground paprika, pepper, mix everything and simmer the dish until ready for another 10 minutes.
To prepare a homemade lecho for the winter, you must first prepare the cans: a good wash and sterilize. When everything is ready, we lay out the lecho in them, roll them up and install the cans on the covers, wrap them with a warm blanket or blanket and let it cool for a day at room temperature.
Recipe lecho in Bulgarian
Bulgarian-style lecho is another very popular recipe of this dish, it is also called lecho without vinegar. It is even easier to prepare than the previous version, and the result, which is obtained as a result, is sometimes even more interesting than in the classic recipe. We will need:
- sweet Bulgarian pepper - 1 kg;
- tomato puree - 1 kg;
- sugar - 2 tbsp. spoons;
- salt - to taste.
Bulgarian peppers are cut along small strips, if tomato puree is not available, then it is quite easy to make: for this it is enough to pass through a meat grinder or grind tomatoes in a blender. Then mash it is necessary to boil and ensure that its amount decreased by 2-3 times.
Then add salt and sugar, stir the mass constantly, add chopped pepper in a couple of minutes and simmer everything for 30 minutes, do not forget to stir.To prepare for the winter - according to the previous example we roll it into cans. By the way, the ideal container for such seaming is a can of no more than 1 liter.
Recipe lecho with eggplant
As we have already said, it is not necessary to cook lecho mainly from pepper, for example, a recipe with aubergines can pleasantly surprise you! We will need:
- eggplants - 1.5 kg;
- tomatoes - 3 kg;
- red bell pepper - 1.5 kg;
- sugar - 0.5 cup;
- vegetable oil - 0.5 cups;
- salt - 2 tbsp. spoons.
Prepare mashed potatoes from the tomato: to do this, you need to grind it in a blender or in a meat grinder, pour the mass into the pan, let it boil, reduce the heat to medium and let it stew for another 30 minutes.
Next, add salt and sugar, vegetable oil, cook for another half hour. Then we fall asleep eggplant, which must first be cut into small blocks (do not remove the skin).
We also send there, sliced Bulgarian pepper, and bring everything to a boil, then cook for another 20-25 minutes. Lecho is done! To stock up for the winter - we spread it on hot and sterilized jars, roll it up.