How to prolong the feeling of summer even in winter – every housewife knows, just open summer cans. Lecho conservation is the most popular type of harvesting in our country for the winter period. Lecho belongs to the Hungarian cuisine, it is especially common in Eastern and Central Europe. There are many different ways to prepare this dish. This article will be devoted to the consideration of several culinary recipes of lecho.
How to make a lecho
The classic version of the Lycho recipe includes Bulgarian pepper (paprika), onions, tomatoes, but there are also lecho options with zucchini, eggplant, smoked sausages and even honey. For example, lecho with zucchini is good for the diet of people who carefully care about their weight, calculate the number of calories consumed. Zucchini is useful, low -calorie and affordable. So, consider the most popular and original recipes for cooking lecho.
Lecho with zucchini
To prepare this option of lecho, you will need: about 2 kilograms of zucchini, ten pieces of tomatoes, 5 pieces of bell pepper, ten pieces of onions, 300 grams of tomato paste, a tablespoon of sugar, vegetable oil, salt and 9% vinegar.
All vegetables are sure to wash and dry. Prepare a deep bowl or pan. Clean the zucchini and cut into cubes, about 1 cm thick. Cut the bell pepper into strips, cut the onion in half rings, and tomatoes with slices. Then proceed to the preparation of the sauce: pour 1 liter of water into a deep dish, add vegetable oil, salt, sugar, tomato paste and vinegar there, mix.
How to make a lecho
Add zucchini to the cooked sauce and set to cook. When boiling the sauce, cover the pan immediately with a lid, reduce the fire, and leave the contents to languish for another 10 minutes. Add tomatoes and onions, leave on fire for another 10 minutes. Finished lecho must be poured into sterilized jars and roll up. Now you have a delicious and healthy dish, pleasant appetite for the winter!
Lecho Bulgarian
To prepare this classic lecho recipe, you will need: 3 kilograms of tomatoes, two kilograms of bell pepper, 150 grams of sugar and several tablespoons of salt. These proportions are designed for six cans by half a liter.
Wash and dry all the products. To easily clean the tomatoes from the skin, it is necessary to lower them for a couple of minutes into boiling water, having previously made incisions at the footboard.
How to make a lecho
Having removed tomatoes from boiling water, you easily and easily remove the peel from them. Cut the tomatoes with rings, approximately 0.6-0.8 mm thick. Clean pepper from seeds and also cut rings with a thickness of 06, -0.8 mm. Mix all vegetables with sugar and salt, then move into a deep container and put on cooking. Bringing Lecho to a boil, cover it with a lid, reduce the fire and increase another 25 minutes. After laying out the lecho into clean jars (not sterilized) and roll up. Fragrant and tender lecho is ready! Enjoy your meal!
Lecho with smoked sausages
To prepare this lecho, you will need: hunting sausages (or picolini sausages) -1 packaging, bell pepper – 50 g., Onions – 80g, carrots – 30 g., champignons – 3 pieces, garlic – two cloves, quail eggs – 6 pcs., butter – 10 g., Tomato – one, greens – for an amateur.
Cut all vegetables (except tomato) and fry until half -coated in butter. Add garlic, mushrooms, fry a couple more minutes and reduce the fire to a minimum. Then add a piece of butter and put out the lecho for 10-12 minutes. Add sausages, tomato sliced slices, salt and simmer a few more minutes. The last stage – garnish with greens and whole boiled quail eggs. A piquant and unusual lecho with smoked sausages is ready, pleasant appetite!
Prepare the classic lecho, try the original, do not be afraid to experiment and come up with your own recipes! Rejoice yourself and your guests with a sunny, bright taste of lecho, regardless of the weather outside the window!