Lecho with carrots and onions. Winter preservation recipe

This dish is considered to be Hungarian national cuisine, although it is popular in many countries of Europe. What does it take to cook it properly? Like many very popular dishes, it does not have a strict, accurate recipe and lecho. Peppers, onions, carrots, tomato paste or fresh tomatoes are the main ingredients. And then carrot in some cases is a big question. And variations on a given topic can be very different from each other in different countries and even areas. When served, lecho often appears as a wonderful and fragrant (mainly due to pepper aftertaste) side dish. For example, in East Germany it is served with meat grill, traditional fried sausages and sausages.

Hungarian

In Hungary, meat ingredients are traditionally added to lecho, for example, smoked meat or pork sausage. They cook it as a full-fledged separate dish. And when it’s almost done, they pour it with raw mixed eggs and eat with a solid amount of soft wheat bread.

Lego with carrots and onions: recipe

In the countries of the post-Soviet space, the lecho was also certainly adapted to the tastes and preferences of the population. We traditionally do not put meat. But lecho of pepper, carrots, onions for the winter is very popular among the people - as an affordable, vitamin and tasty preservation. Well, let's try and we cook?

Ingredients

We will need: three kilograms of fresh tomatoes, 3-4 carrots, 5 onions, a kilogram and a half Bulgarian sweet pepper, half a glass of vegetable sunflower oil, half a glass of sugar, a large spoon of salt, a large cooking pot, sterilized jars with lids.

Cooking

1. Rinse the tomatoes well, cut out the stalk, possible rot, spoiled places. We cut into pieces quite large and send to a blender (or meat grinder).
2. It is better to take a larger pan. We shift the tomato mass from the blender into it. Cook over low heat for about 15 minutes after boiling (the mass should gently gurgle, not boil).
3. Peel the carrots and three large ones (some housewives here prefer cutting in rings or half rings).
4. Peel the onion, cut into a half ring.
5. We add carrots and onions to the pot with tomato paste and cook on very low heat for another 15 minutes.
6. Bell peppers are thoroughly washed, removing the stem and seeds. Cut into slices or stripes - as you like. Throw into the pan and cook another 15 minutes.
7. At the very end we introduce oil, sugar, and salt.
8. Ready to eat lecho with carrots and onions. The recipe, as you can see, is quite simple. The main thing here is to prevent the digestion of pepper. Then his skin will be separated from the pulp, which does not look very aesthetically pleasing.

It remains the traditional method to pour into jars, sterilize and roll up with boiled lids. And in winter, at the time of Christmas festivities, for example, we open and enjoy eating.

With vinegar

Another cooking option is lecho with carrots and onions. The recipe contains vinegar, as some housewives are safe in this way from exploding cans.

We will need: three kilograms of sweet Bulgarian pepper, a pound of carrots and the same amount of onion, a few parsley roots, a pound of fresh tomatoes, a glass of vegetable oil, 30 grams of table vinegar, half a glass of sugar, pepper.

1. The main "trick" of this lecho with carrots and onions - the recipe begins with baking pepper in the oven on a baking sheet. When the vegetable reaches a half-ready state, remove the peel from it and clean out the seeds and stalks, cut into thin slices.
2. Grind onions and fry in vegetable oil until golden brown.
3. Separately, fry the shabby carrots and parsley roots.
4. Scalp tomatoes with boiling water and peel them. Sent to a blender or meat grinder. Then, all previously prepared pre-processed ingredients are mixed in a saucepan. Cook over low heat (about 15 minutes) lecho with carrots and onions. The recipe is simple, but the result is excellent! It remains only to pour the mass into jars, sterilize and roll up for the winter.