This is a unique original, playing with a variety of flavors of food, the dish was first prepared in Hungary. Today, lecho is known far beyond the borders of this country - it is loved in the Central and Eastern parts of Europe, although it is prepared a little differently, adapting the classic lecho salad recipe with its own traditional culinary traditions. As for the classic recipe, it is based on onions, bell peppers and tomatoes, but sometimes the addition of eggplant and zucchini is acceptable. In the traditional or slightly modified version, lecho is a wonderful preparation - in winter such a fragrant salad will be a wonderful reminder of the hot summer days and vegetables ripened at this time.
Many good housewives and culinary specialists have the recipe in many different ways. This dish, although it belongs to Hungarian cuisine, reached the greatest popularity in the Bulgarian version of the preparation, because, probably, it uses delicious Bulgarian pepper in large quantities. As for the other ingredients (onions and tomatoes), they must be present in the dish necessarily - otherwise it loses the right to be called lecho. All components must be stewed - together or separately, in order to make the dish as tasty as possible.
Professional cooks, when using the Bulgarian lecho recipe, do not consider it an independent dish. As mentioned above, it looks best on the table in the form of a winter preparation, can be served as a sauce or side dish for meat and fish dishes. The main dish of lecho is only at home in Hungary, although even there this salad is often served to the table as a complement to meat sauce or added to the roast. Using any lecho recipe, you can make each dish unique, add several juicy flavoring shades to it and impress everyone around you with your skill.
For example, you can use such a recipe - take hot bell pepper (1 kg), onion (1 goal.), Tomatoes (500 gr.). In addition, you need paprika (15 gr.), Spices and vegetable oil (60 ml.). Spices are very important in this recipe, as Hungarian cuisine is traditionally famous for its spiciness and spice. Pepper must be divided into two halves, rid of stems, membranes and seeds, then cut into not too thick half rings. Tomatoes spared from the skin (for which they should first be scalded with boiling water) are cut into small pieces. Chopped onions are fried in vegetable oil until they acquire a delicious golden brown color. Next lecho recipe involves combining all the prepared ingredients - first peppers, and after 10 minutes and tomatoes, thoroughly mixing them, adding salt, paprika. After the dish is cooked under the lid for about an hour, until the vegetables are soft - then the ready-made lecho can be preserved or served on the table until it has cooled.
In our country, another variant of the most delicious Hungarian dish is very popular. This recipe with tomato paste recipe suggests making from the following ingredients - sweet bell pepper (3 kg), tomato paste or sauce - 500 g., Vegetable oil and vinegar (175 ml each). In addition, salt (15 gr.) And water (500 ml.) Are required for cooking. First you need to rinse the pepper, rid it of the “viscera”, and then cut into thin long strips. Pepper is sent to the pan with the remaining ingredients for an hour, except for vinegar, which should be added at the end of cooking (about a quarter of an hour). A little earlier, tomato paste is added, in which the pepper is thoroughly stewed, gives its taste and acquires a unique consistency. Ready salad can be placed in a jar still hot or served immediately after removal from heat.