There are many recipes for making lecho. I think that in Hungary they prepare it differently. But our most famous recipe for Hungarian lecho requires only two main ingredients - tomatoes and bell peppers. Preparing lecho in Hungarian style is very simple, and the result is excellent.
For lecho, I took red, fleshy peppers. You can use any other pepper, but a red thick-walled pepper in lecho is something extraordinary! The sauce is also very tasty. You can pour it over a side dish, you can dip it in some bread, or you can add it to borscht.
Let's prepare the ingredients: wash the peppers and tomatoes. You can use crushed tomatoes, but we still have to puree them. Tomatoes can also be taken of fleshy varieties.
To make tomato puree, I put the tomatoes through a juicer. I'll pass the pulp twice more. I got thick tomato juice. I’ll let the juice boil, it should be reduced by about half.
I will cut out the stalk from the bell pepper, leaving the pepper itself whole (as for stuffing). Cut the pepper into strips crosswise. We will get rings.
Add salt, sugar, vinegar, spices and sunflower oil to the boiled tomato mass.
Add bell pepper and a piece of hot pepper. You can also take ground hot pepper, then you only need a pinch of it. Put the lecho on the fire, bring to a boil and cook for 25 minutes under the lid, stirring. Before finishing cooking, try the lecho, and if necessary, add sugar and salt to your taste.
Sterilize the lids and jars.
Place the hot lecho into jars.
Seal the jars tightly with twist-off or regular tin lids.
Turn the lecho over and leave until cool.
Hungarian lecho is ready. We store it in a cold place and use it as an appetizer or as an addition to main courses.
The basis of lecho is a delicious tomato sauce, a bouquet of spices and herbs, a well-chosen ratio of salt, sugar and butter. Grind ripe, dense tomatoes in a blender or chop with a knife, and bring to a boil in a container with wide edges. To remove seeds and skins, rub the softened tomatoes through a sieve. Cook, stirring frequently to speed up the evaporation of the liquid, until the consistency of thick sour cream, then add salt and sugar in the above proportions.
Prepare a spicy dressing for the sauce: after removing the seeds from the hot pepper, chop the coriander, garlic and allspice. Cut small hot peppers, freed from seeds, into very small cubes and sprinkle with vinegar to soften the bitterness.
Place all ingredients into the sauce and cook for 3-4 minutes.
While the sauce is simmering in a saucepan, prepare the pepper: cut into two parts, remove seeds, and rinse. Peppers are most often cut into strips across the fruit - the slices are not very long, fit compactly into a jar and look good in a salad bowl or gravy boat.
Pour the sauce over the peppers until the slices are barely covered with liquid. Pour in vegetable oil with a generous hand and cook over low heat. Spicy lecho for the winter is not cooked for a long time - it only takes 10-12 minutes for the pepper slices to become softer, filled with sauce and the aroma of spices. A couple of minutes before turning off, pour vinegar into the lecho simmering over low heat and stir.
Quickly fill sterilized jars with boiling lecho and seal. Since the cooking time for the finely chopped peppers was sufficient, there was no point in pasteurizing the jars. In addition, additional heat treatment will significantly worsen the taste - it will just be boiled pepper.
In fact, there are many recipes for lecho: with carrots and eggplants, fried onions, aromatic roots - they are countless. The easiest option, close to the classic recipe, is spicy lecho with garlic, hot pepper and spicy coriander. The recipe captivates with its ease of preparation and exceptional taste: aromatic, fragrant, moderately spicy - real lecho should be exactly like this. Bon appetit!
In the footsteps of the Beaver...
I was probably late with the recipe, but I was sure that it was on the site. True, I wasn’t sure which one. Well, for those who still haven’t made a world snack for the long autumn evenings, I hope it will be useful.
Lecho is a cult Hungarian product, because the comrades there really don’t know what to do with so much sweet paprika. And I would call this pepper not Bulgarian, but Hungarian. In general, we need to pay some attention to Hungarian cuisine. They even put paprika in desserts... By the way, if you need coconut juice, then we recommend visiting the website foco.ru. Here you can buy very tasty and healthy drinks.
But preparing the “correct” lecho is not 26 Hungarian cases - it’s science! And this is the kind of science I was once taught by the khulinar Beaver, who due to circumstances was temporarily limited in his culinary exploits, but his work lives on!
So, to prepare GLOBUS brand lecho we will need peppers:
I had about 3 kg. Tomato:
A little less than a kilogram. We also take carrot(3-4pcs), onion(4 things), garlic(head), salo pigs, dried paprika, white wine vinegar, salt/sugar. If desired, you can add peppercorns. Very few.
Meanwhile, in a suitable container, melt a little pork lard until it turns into cracklings:
According to Beaver’s advice, we snack on suitable drinks with cracklings, and fry the onion in the resulting fat until transparent:
Add carrots, cut into thin strips:
Add a tablespoon of dried wigs and mix. Well, and then the main character of the event – pepper cut into strips according to the “globe experts”:
Stir and add tomatoes. Reduce the heat, close the lid and simmer the whole thing for 30-35 minutes. Not more! Then add chopped garlic, white vinegar (I added three tablespoons for my amount of pepper. Two heaped tablespoons of salt and two tablespoons of sugar:
Gently mix and simmer under the lid for another 8-10 minutes.
In short, while tasting, bring the liquid to a rich taste. A little more than you might think is “normal” - because the pepper will then absorb all this and the lecho will no longer be as rich as you might think when seasoned hot. Eh...explained clearly?..
Hungarian leczo
Our idea of lecho was formed from Globus brand jars, familiar to everyone since time immemorial thanks to deliveries from “brotherly Hungary”. Many people still think so lecho- this is one of the types of preparing vegetables for the winter! Only the slices of boiled pepper floating in the sweet tomato sauce only vaguely resemble what invariably appears on the tables of Hungarians - regardless of their income and position.
We must start, of course, with the fact that an incredible number of pepper varieties grow in Hungary. For lecho, a special type is used - not red, and not green, and not yellow, but... white! Besides paprika, still required for treatment ripe, preferably ground, tomatoes And onion. Best for frying pork lard, but it also turns out great with vegetable oil.
This is the main set of products. In general, there are countless treatment options: with eggs, with sausages or sausages, with smoked brisket, with rice, with katroshka, with mushrooms, with garlic, with hot pepper...
Hungarians eat lecho hot as a main course - with fresh white bread it is simply a delight!
Lecho is also popular outside of Hungary. Naturally, not everywhere there is a special Hungarian paprika, so it is prepared from what is available. It is interesting that in other countries lecho is transformed, acquiring local characteristics. So, in Russia and in the neighborhood, it is customary to eat it as a cold appetizer - a version of vegetable caviar. In Germany This is a popular vegetable side dish for meat, especially from the grill.
LECHO RECIPE
NECESSARY:
1 kg pepper
700 g tomatoes
2 large onions
Salt, pepper, sugar to taste
2 tbsp. l. pork lard or 4-5 tbsp. l. vegetable oil
Garlic
Greens (parsley leaves, celery)
Spicy sausage (like semi-smoked cabanossi sausages)
Sweet ground paprika
HOW TO COOK
1. Cut the tomatoes with a cross, pour boiling water over them for a couple of minutes, remove the skin and roughly chop, removing the core.
2. Remove the branches from the pepper, peel it from seeds and membranes, cut into pieces of arbitrary shape 3x3 cm.
3. Peel the onion, cut into half rings or cubes, quickly fry in a wide pan in very hot lard or vegetable oil, add paprika, stir, fry until slightly limp. You can add a tablespoon of tomato paste - this will make the sauce thicker and more intense in color and taste.
4. Add tomatoes, salt and pepper, stir, bring to a boil, cover and cook over low heat for about 20 minutes. You can throw in a handful of rice to cook along with the vegetables.
5. Remove the lid, check for salt and sugar, add garlic and herbs. If necessary, cook uncovered for another 10-15 minutes until desired consistency.
6. Shortly before the end of cooking, you can add sausages or sausages cut into slices to the lecho.
BY THE WAY: A very common option: scramble a few eggs and stir them into the hot lecho before serving.
We need: 1 tbsp = 250 ml
- 2 kg tomatoes, net weight
- 2.5 kg sweet bell peppers
- 0.5 tbsp. vegetable oil
- 0.5 tbsp. Sahara
- 1 tbsp. with a heap of salt
- 30 pcs black peppercorns
- 1 tbsp. vinegar 9%
Preparation:
1. Wash the tomatoes, remove the stems, cut out spoiled areas and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin before doing this.
2. Place a saucepan with twisted tomatoes on the fire, add sugar, salt, stirring, cook until it boils, 15-20 minutes.
3. Peel the bell pepper from seeds and cut into pieces to suit your taste: squares, slices, strips. Place in tomato sauce and boil (after boiling) for 20 minutes, then add peppercorns and vinegar, stir, boil for 5 minutes.
4. Place lecho in sterilized jars and roll up the lids. Upside down and covered , leave to cool.
Kuban lecho with garlic
We need:
- 2 cans of 380 grams of tomato paste
- 300 g garlic
- 5 kg bell pepper
- 250 g sugar
- 300 g vegetable oil
- 100 g salt
- 1 bundle parsley
- 200 g 6% vinegar
Preparation:
1.Dilute tomato paste in 0.7 liters of water and put on fire.
2. Peel and chop the garlic as desired, and put it in the tomato.
3. Add sugar, salt, vegetable oil to the tomato, stir and bring to a boil.
4. Chop the parsley and add to the mixture.
5. Peel the bell pepper and cut it into slices, and when the tomato mixture boils, throw it in. Pour vinegar into the mixture and cook for 20 minutes until the pepper becomes soft , but it won't boil.
6. Pack into sterilized jars, roll up and cover warm until cooled.
Delicious lecho for the winter, proven recipe
We need:
- 2 kg tomato
- 3 kg sweet pepper
- 10-12 pcs. onions
- 1 tbsp. vegetable oil
- 1 tbsp. Sahara
- 100 ml 9% table vinegar
- salt to taste
Preparation:
1. Prepare the jars: wash and put in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.
2. We pass the tomatoes through a meat grinder (with or without skin), season with sugar, salt, vegetable oil, mix and put on fire to heat up.
3. Peel the onion and cut it as desired: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil and cook for 1-2 minutes.
4. Peel and cut the pepper into strips and add to the tomato mass. Boil for 15 minutes, the pepper should be soft. Add vinegar and stir.
5. Transfer to jars and roll up.
Real lecho in Hungarian
1st option
We need:
- 3 kg sweet bell peppers
- 1 kg tomatoes
- 3-4 carrots
- 4 onions
- 1 head of garlic
- 50 g pork lard
- 1 tbsp. dried paprika
- 3 tbsp. white wine vinegar, peppercorns)
- 2 tbsp. salt, with a slide
- 2 tbsp. sugar, to taste
- 1 bunch of greens
- 1-2 pcs bay leaf
Preparation:
1. Peel the onion and chop it into rings.
2. Cut the lard into cubes and fry until cracklings are formed, and fry the onion in this fat until transparent.
3. Peel and cut the carrots into circles, mix with paprika.
4. Wash the peppers, remove seeds and cut into strips 1 cm thick.
5. Scald the tomatoes with boiling water, remove the skin and place with the rest of the vegetables in a saucepan, simmer over low heat for 30 minutes.
6. Peel the garlic and pass through a press, place it in a saucepan with the peppers.
7. Add wine vinegar, salt, sugar to this, stir, add bay leaf and simmer under the lid for 9 minutes. We taste what is missing, salt and sugar, add. Decorate the finished lecho with greens. The lecho can be eaten immediately, or you can boil it for another 5 minutes, with herbs and roll it into jars.
2nd option
We need: 1 tbsp = 200 ml)
- 1 liter of water
- 200 g vegetable oil
- 200 g 9% vinegar
- 2 tbsp. salt
- 5-6 tbsp sugar or 5-6 tbsp. with a pile of honey
- 1 head of garlic
- 20-30 peppercorns
- 4 kg peeled pepper
Preparation:
1. Cut the pepper into slices or squares.
2. Pour water, vegetable oil, vinegar, salt, garlic cloves, allspice into a saucepan, stir, season with honey and bring to a boil.
3. Place pepper into a boiling solution in portions, in three batches, first the first batch, bring to readiness, remove to a bowl and add another portion, and so on. After this, put all the portions back into the pan with the syrup and simmer, covered, until the pepper is translucent for 10 minutes.
4. Pack into jars and roll up.
Lecho "Pepper"
We need:
- 2.5 kg tomatoes
- 1 kg sweet pepper
- 1 piece of onion
- 1.5 tsp. salt
- 2 tbsp. Sahara
- 3-4 pcs bay leaves
- 3-4 pcs garlic cloves
- 1 piece hot pepper
- 0.5 tbsp. vinegar 9%
- 3 tbsp. unrefined vegetable oil
Preparation:
1.Pass the tomatoes through a meat grinder and put on fire. When it boils, boil for 15 minutes.
2. Finely chop the peeled pepper into slices, the onion into half rings, the garlic into slices, and chop the hot pepper.
3. Place pepper, onion, and garlic into the tomato mass. Add salt, sugar, hot pepper and bay leaf. Bring to a boil, remove the bay leaf, add vegetable oil and vinegar. Mix everything and put it in jars , roll up.
Lecho according to a recipe from my grandmother’s piggy bank
1st option
We need: for 15 pieces 700 g jars
- 5 kg tomato
- 3 kg sweet, green and red peppers
- 2 kg onions
- 2 kg carrots
- 2-3 starts of parsley
- 200 g sugar
- 200 g vegetable oil
- 100 g vinegar 9%
- salt to taste
Preparation:
1. Tomatoes and greens, cut finely, carrots into slices, other vegetables into strips.
2. Place on the fire and boil for 20 minutes, then pack into jars and roll up.
2nd option
We need:
- 2 kg tomato
- 1 tbsp. vegetable oil
- 1 tbsp. Sahara
- 2 tbsp. salt
- 5 large carrots
- 1 tsp acetic or citric acid
Preparation:
1.Pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, place on the stove, while stirring, bring to a boil.
2. Grate the carrots on a coarse grater and add them to the tomato mixture, boil for 15 minutes.
3. Peel the pepper from seeds and throw it into the tomato, boil for 15 minutes.
4. 5 minutes before the end of cooking, add acetic or citric acid. Transfer to jars and seal tightly.
Bulgarian lecho from home recipes
We need:
- 2.5 kg bell peppers
- 2-3 pieces of hot pepper
- 1 tbsp. water
- 1 tbsp. vinegar essence (diluted)
- 2 liters of tomato juice
- 1/2 tbsp. vegetable oil
- 2 tbsp. salt
- 150 g sugar
Preparation:
1. Peel the pepper from seeds and cut it as desired as you like.
2. Finely chop the bitter pepper.
3. We dilute the vinegar essence with water.
4. Pour tomato juice into a saucepan and put on fire. Add lean butter, salt, sugar to it, bring to a boil and cook for 10 minutes.
5. Add chopped bell and bitter peppers here, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, add vinegar essence and stir.
6. Transfer the finished lecho into jars and roll up.
Bon appetit!
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