We cook Lecho Lecho - one of the most popular salads, which many housewives harvest for the winter. It is very tasty, beautiful and such a bright dish in winter frosts! Lecho is a classic dish of Hungarian cuisine. It is very loved in other countries, so there is no exact recipe, everyone prepares it with their secrets and improvements, but always sweet ingredients, sweet peppers, tomatoes and onions remain unchanged! Very often you can meet this recipe with the addition of carrots, apples and various spices. Just prepare lecho different in density, for example, you can use ready-made tomato juice (as in our recipe) or fresh tomatoes that are added at the end of cooking, which allows you to achieve a greater density of sauce. We offer a simple and proven recipe, its main secret is not to digest the dish, that is, the skin of peppers does not begin to lag behind the pulp! And again, we remind you of the sterilization of cans and lids - you can wash the jars well and hold the steam for 2-3 minutes, tin lids "boil" for 5-7 minutes. Of course there are mistresses who do not do this and their conservation is just as successful, but in order to protect their work we advise all the same to devote time to sterilization.
Ingredients:- Pepper sweet 25 pcs.
- Tomato juice 1.5 l
- Onion 500 g
- Sugar 0.5 tbsp.
- Sunflower refined sunflower oil 0.5 tbsp.
- Table vinegar 0.5 tbsp.
- Bay leaf 3 pcs.
- Pepper black with peas 6 pcs.
- Pepper fragrant 5 pcs.
- Salt 1 tbsp. l.
- Step 1 To prepare lecho you need ready tomato juice, colorful fleshy sweet peppers, onions and spices. From 1 serving, 7 half-liter cans of lecho are obtained.
- Step 2 Peppers are well washed, remove the seeds and cut.
- Step 3 500-600 g of onion peeled and cut into thin semirings.
- Step 4 In a large container, pour 1.5 l of tomato juice, add 0.5 cups of vegetable oil and vinegar 9%, 0.5 cups of sugar, black and fragrant pepper, bay leaves and salt.
- Step 5 Then pour the cooked vegetables - alternating layers of onion and pepper.
- Step 6 Stirring, bring to a boil and cook for 15 minutes from the boiling point, if necessary, add more salt to taste. Pepper should become soft, but the peel should not lag behind.
- Step 7 Hot lecho pour on sterilized jars and immediately roll up. Then wrap the jars and leave for 12 hours to conduct additional sterilization.