Without homework, frankly, winter may seem sad. Something should bring to life a reminder of the bright colors of summer and golden autumn, and a tasty addition to the menu is also necessary. We will not even talk about our special love for pickles and jams - an indispensable attribute of friendly feasts. Let's talk about how to make lecho at home.
Why do we ask about home conditions? Yes, simply because once we practically did not know about this wonderful invention of mankind, and none of us knew how to cook it. Lecho was brought to us in beautiful jars from Bulgaria and Hungary. These two countries "planted" us on new and very original recipes for pickles and pickles. We mainly specialized in pickles, green barrel tomatoes and sauerkraut. By the way, in this to us to this day there are no equal, and our foreign love of pickles will not win any overseas meal.
However, today we are learning how to make lecho at home. Does everyone know what yummy is? This is sweet bell pepper in tomato cooked with garlic, herbs and all kinds of spices. It’s not being prepared quickly, but rather simply.
First, prepare the tomato. 4 kg of tomatoes are scrolled through a meat grinder (someone scalds the fruits and removes the skin - free will). It turns out 3 liters of tomato, which we boil. Please note that the principles "by eye", "taste" and "at your discretion" will be very helpful here. However, as with any cooking - the hostess always brings something from herself. What is it for? In addition, according to the recipe, how to make lecho correctly, it is recommended to cook the tomato for two hours. During this time, he boils heavily. But the author of the article believes that 30-40 minutes is quite enough, and even then with frequent stirring: the tomato likes to burn.
Meanwhile, wash the red bell pepper (5 kg), cut into four parts (or rings, slices - again, a matter of taste), remove the seeds and the stalk. Also washing, we clear 4 seeds of pods of red hot pepper (maybe more or less, depending on the love of spicy), cut into small rings. Anyone who knows how to make lecho at home, for cooking, chooses a wide pan with a thick bottom. Pour the cooked tomato into the dishes, put chopped bell pepper, hot pepper in it. Add half a glass of salt and a glass of sugar, half a glass of table vinegar, a glass of vegetable oil. We put it in a boil, not forgetting to stir, so as not to burn.
Next, peel and chop 4 heads of garlic. Wash and cut two large bunches of greenery. Dill and cilantro are ideal, but it tastes to everyone, you can also parsley. In how to make lecho at home, all the charm is that you do everything the way you like, and not according to other people's recipes.
So, our lecho is cooked over medium heat for about forty to fifty minutes. Five minutes before ready, add garlic, and at the very end - greens. In pre-prepared sterile jars, throw a few peas of black pepper and bay leaf. We pour boiling lecho, being careful - God forbid scald, it really hurts! Immediately roll up the cans, knock over and put them in a pile tightly to each other. We wrap it in a thick blanket, an old jacket - whoever has what, and leave to cool. So banks keep heat longer and are sterilized in addition. Done! You don’t need to pour everything, you need to leave it a little for testing - do not wait for the winter!
A little more about the options for how to make lecho for the winter. We already said that each mistress has her own preferences? So, all sorts of liberties are allowed in the list of ingredients. Did you notice that there is no onion in the described recipe? All focus on garlic. Many people think this is wrong. For God's sake! Most add a lot of carrots to lecho. For a change, you can finely chop a couple of carrots. But not necessarily. And someone generally adds eggplant cubes. In a word, everything is possible. But this will not be a bedtime, but a mixed salad. Delicious too.