Harvesting for the winter is difficult, but grateful. With what pleasure cans with the smell of summer, with the taste of the sun and a fantastic color are opened ... Let's cook lecho for the winter from pepper and tomato. We will offer different recipes, they have only one thing in common - a conservation system.
Preservation occurs by pouring boiling dishes into sterile jars and then rolling them up. The procedure is complex and traumatic, but over time, experience comes, and the “devil” becomes not so scary. Train. You will succeed.
Lecho for the winter of pepper and tomato. Recipe number 1
1/5 kg of carrots and onions must be peeled and cut. Fry in vegetable oil until soft and pleasant aroma. Add 2.5 kg of chopped tomatoes and chopped sweet pepper to vegetables to vegetables. Add salt, sugar and cook until soft pepper and carrots. At the end of cooking, in an almost ready dish, add garlic and herbs. There should be a lot of them. Lecho will only benefit from this. Let it boil for 5-10 minutes. Add vinegar essence about 10 ml (the volume of a dessert spoon), mix well, let it boil, and pour it into jars for further preservation.
Lecho for the winter of pepper and tomato. Recipe number 2
1/5 kg of carrots, peppers and as many onions are peeled, cut in identical pieces. Poured tomatoes (2.5 kg) scrolled through a meat grinder. Simmer until cooked. To an almost ready dish add half a glass of vegetable oil (can be excluded from the recipe), vinegar, sugar and salt. Make a mixture of ground black pepper, bay leaf and coriander, add to the lecho along with herbs and garlic. Allow to boil and preserve.
Lecho for the winter of pepper and tomato. Recipe number 3
This recipe is suitable only for those who were able to purchase large and fleshy bell peppers. From thin-walled it will also work, but the taste and quality will suffer greatly. Selected fruits are peeled and cut into large portions, put in a pan, poured with tomato juice and pulp, add salt, sugar and vinegar, cooked until cooked. Parsley and garlic are added at the end, allowed to boil for five minutes and poured into cans for canning.
Transcarpathian recipe lecho
Peppers and tomatoes in this dish do not play such an important role as in all previous recipes. The basis is vegetables, but small sausages become the highlight. Onion is fried in ghee, sweet pepper and mushrooms are added. Stew on low heat under a lid until half cooked. Then add tomatoes and sausages, for example, “Picolini”. Put sugar, salt, spices, garlic and herbs. This option is not canned.
Hungarian lecho
Bell pepper, tomatoes and smoked meat (preferably pork) are added to the chopped onion, fried until soft, and stewed until cooked under the lid. Sugar, salt, paprika, spices to taste, garlic and herbs are added at the end. Do not preserve.
Quick lecho
Paprika sliced into portions is poured with your favorite ketchup and cooked over low heat. Garlic, salt, sugar are added to taste.
Enjoy your meal!