Lecho belongs to the traditional dishes of Hungarian cuisine, however, over the long time of its popularity in the post-Soviet countries, it has gained notable innovations and improvements. So, the ideas of cooking this delicious dish with zucchini, hunting sausages, or for lovers of spiciness - with garlic and onions are very common. However, classically, the cooks of his homeland, based only on tomatoes and bell peppers, are able to create the most delicious lecho, today's recipe is significantly different from it in comparative complexity, but the rich aroma and taste are not only not lost, but amplified. So, to prepare this wonderful winter harvest, we need 2.5 kilograms of sweet bell pepper, preferably juicy and fleshy, and 1 kg of tomato puree, which can be replaced with pasta if desired. And for refueling, a delicious recipe for lecho suggests using 100 ml of table vinegar and vegetable oil, 1 tsp each. ground paprika and red pepper, 2 tsp. sea salt and a glass of granulated sugar. Getting started preparing the ingredients.
Initial preparations
The first step is to very thoroughly clean the peppers from the seeds and wash. Next, cut it into strips or thin slices a little less than a centimeter wide. It is advisable not to make them too long, otherwise it will be inconvenient to put them in jars and subsequently add to other dishes. Now, as required by a delicious recipe, we’ll go to the second stage, namely, preparing the sauce. To do this, in a large saucepan we mix tomato puree, vegetable oil, salt, sugar, spices and vinegar and heat over medium heat. The main ingredient, which is included in this delicious recipe, lecho, can be made independently by peeling 1 kg of tomato from the peel and chopping them in a blender. But you should not overdo it with spices, otherwise we can kill the whole taste of vegetables. So, bringing the sauce to a boil, although our recipe for a delicious lecho does not imply this (in the classic version), we add half the chopped bell pepper to it to make it more convenient to mix.
Completion
We cook like this for about 5 minutes until softened, and then with the help of a slotted spoon, we lay out the grounds in well-sterilized jars. And now, pour the rest of the pepper into the free sauce again. So, the delicious recipe lecho is almost done. It remains only to spread the rest of the thick on the banks more tightly and pour them all with sauce. So they need to be left for several hours, and preferably in the evening, until they have completely cooled down. In this form, the lecho can easily be preserved throughout the winter, but just in case, it is better to place the jars in a cool place. It can be served instead of salads, as a sauce for meat, chicken or even fish, and can also be used as dressing in soups. For example, borsch cooked with the addition of a sweet lecho is very tasty. Of course, every experienced housewife can easily upgrade and improve this recipe by adding other vegetables and spices (ground black pepper, cloves, garlic).