Vegetarian dish lecho from tomato is used as an independent appetizer, and also added as a side dish. For a beautiful salad, you need to use red bell pepper.
A lecho is cooked spicy or sweet, more liquid or thick - there are many options. It is still unclear where this salad first appeared - in Hungary or in Bulgaria. Nevertheless, a delicious and colorful dish is prepared in different countries, and each of these peoples has its own options.
Bessarabian recipe
For the preparation of lecho from tomato, it is advisable to choose fleshy pepper. Tomatoes (5 kg) are passed through a meat grinder, and for 10 minutes they are boiled over medium heat. In a boiling mass pour vegetable oil (300 grams) and add 0.5 kilograms of sugar, pepper (10 pcs.), Bay leaf and vinegar (2 tablespoons).
Bell pepper (6 kg) is cut into strips, added to a boiling mass and boiled for 10 minutes. Onions (2 kg) are cut into medium half rings. Vegetables are boiled
for five minutes. Basically, this salad is harvested for the winter by southerners.
We preserve lecho
In the fall, summer vegetables and fruits are canned to replenish the supply of vitamins and diversify food in the winter season. To prepare lecho from tomato and bell pepper, the jars are sterilized, since this salad is canned by hot packaging. Prepared cans are heated and poured lecho, and then immediately sealed. This salad is not difficult to cook, and almost every southerner has such products in the garden.
Hungarian Lecho
Let's try to figure out how to cook tomato lecho in Hungarian. For this recipe, take green pepper (1, 4 kg) and cut it into strips. In order to quickly peel the tomatoes, they are dipped in boiling water, and then in cold water.
Tomatoes (600 grams) are cut into large slices. Then cut onions in half rings. In a deep dish fry bacon (50 g) and onions (2 heads), and then add paprika. Peppers and tomatoes are added there, salted and continued to simmer over medium heat.
Rice Recipe
When harvesting for the winter, lecho from tomato with rice, cereals must first be boiled. Carrots (1 kg) are grated and stewed in a deep bowl. Tomatoes (1 kg) are chopped in a meat grinder and chopped onion (1 kg) in half rings. Tomatoes and onions are combined with carrots and continue to stew. Then add chopped pepper (1 kg), boiled rice (0.5 kg), sugar and a glass of water. Salt to taste and pour 2 tablespoons of vinegar. The mixture is stewed for 30 minutes, and then laid out in pre-prepared jars and sealed.
With this method of canning, certain rules must be strictly observed:
- By the time of packaging, the jars should be sterilized and heated.
- It is necessary to fill with salads, stepping back from the edge 1.5 cm below the neck.
- When filling the jar, it must be immediately corked.
There are many recipes for tomato lecho - in Bulgarian, Cossack, with garlic, without vinegar and so on. This canned salad is a real storehouse of vitamins, and in addition, it goes well with other products on the table. And finally, procuring it is very simple.