5 recipes lecho with amazing taste and rich aroma
Educational Program Food / / December 19, 2019
Traditional tandem peppers and tomatoes and unusual combination with eggplant, zucchini, and other vegetables.
7 Secrets ideal lecho
- Choose ripe fleshy vegetables without any damage. The juicier will peppers, tomatoes and other ingredients, the tastier get lecho.
- Tomatoes before cooking is better to clean the skin and seeds. So consistency lecho be homogeneous, and the dish itself will look more beautiful. But if aesthetics are not important to you, you can not take the time to clean - the taste is not affected. Purified or crude tomatoes should mince or chop blender in tomato puree.
- Puree of fresh tomatoes, you can substitute tomato paste, diluted in water. To 1 liter of water need to 250-300 g paste. Such amount will be enough to replace about 1½ kg of tomatoes.
- Bell peppers need remove seeds and cut. This can be done in different ways: circles, small or long strips, quarters. But if you plan to add lecho, for example, in a soup or stew, it is best to cut smaller vegetables.
- Along with vegetables lecho can add spices or dried herbs such as paprika, basil or oregano. They will give the dish a spicy flavor.
- As a rule, lecho prepare for the winter. Therefore, in the recipes listed vinegar, which will keep the workpiece for a long time. But if you plan to eat a meal in the near future, the vinegar can not be added.
- If you roll your lecho for the winter, the first spoon the vegetables themselves on the banks, and on top of them pour the sauce in which they were cooked. Extra sauce can be inhibited individually or in the refrigerator and used for gravy or soup.
5 best recipes lecho
Traditional components lecho are bell peppers and tomatoes. But the taste can vary, and other vegetables.
1. Classical lecho of bell peppers and tomatoes
Ingredients
- 2 kg of tomatoes;
- 100 ml of vegetable oil;
- 100 g of sugar;
- 1½-2 tablespoons of salt;
- 2½-3 kg bell pepper;
- 10-15 peas black pepper;
- 1 tablespoon vinegar 9%.
preparation
Put the tomato puree in a saucepan, add the butter, sugar and salt and mix. Put on the fire, bring to a boil and simmer for 20 minutes.
Pour into the pan pepper, cover and cook even after boiling for 20 minutes. 5 minutes before end of cooking, add the peas and lecho vinegar.
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2. Lecho with zucchini
Ingredients
- 1½ kg of pepper;
- 1½ kg zucchini;
- 2 kg of tomatoes;
- 200 ml of vegetable oil;
- 100 g of sugar;
- 1½-2 tablespoons of salt;
- 3 garlic cloves;
- 100 ml of apple vinegar.
preparation
Cut the peppers and zucchini. If young zucchini, you can not clean them and cut into large slices. The old zucchini is better to remove the peel and seeds and chop the vegetables into cubes.
Pour into pan tomato puree and bring to a boil. After 5 minutes, lay there vegetables, Stir, cover and bring to a boil again.
Add the butter, sugar and salt and cook, covered for another 15 minutes. 5 minutes before end of cooking add the chopped garlic and vinegar.
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3. Lecho with eggplant
Ingredients
- 2 kg of tomatoes;
- 50 g of sugar;
- 1½-2 tablespoons of salt;
- 50 ml of vegetable oil;
- 1 tablespoon vinegar 9%;
- 1 kg of pepper;
- 1 kg eggplant.
preparation
Pour the tomato sauce into the pan and mix it with sugar, salt, oil and vinegar. bring sauce to reflux.
Cut the peppers and eggplant slices arbitrary. Put them in boiling tomato puree, stir and cover. Again bring to a boil and simmer for 10-15 minutes more lecho.
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4. Lecho with cucumbers
Ingredients
- 1 kg of tomatoes;
- 1 kg of pepper;
- 100 g of sugar;
- 1-1½ tablespoon salt;
- 100 ml of vegetable oil;
- 2-3 cloves of garlic;
- 2kg of cucumbers;
- 100 ml of apple vinegar.
preparation
In a pan with tomato sauce, add the chopped pepper, sugar, salt, butter and chopped garlic. Stir and bring to boil. Cover and cook for 10-15 minutes.
Cut the cucumber into slices. If they are too large, you can cut them in half. Put the cucumbers in a pot and pour the vinegar back. Stir, bring to a boil and simmer, covered for about 10 minutes more.
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5. Lecho with carrots and onions
Ingredients
- 2 kg of tomatoes;
- 150 ml of vegetable oil;
- 100 g of sugar;
- 1-1½ tablespoon salt;
- 1 tablespoon vinegar 9%;
- 500 g of carrots;
- 1 kg of pepper;
- 300 g of onion.
preparation
Pour the tomato sauce into the pan and add the butter, sugar, salt and vinegar. Bring to boiling and place in large grated carrot puree. Cook for 15 minutes.
Add pepper and chopped onion half rings. Lecho cook about 20 minutes more.
see also
- Summer in the bank: quick recipes lecho →
- 10 simple and delicious salads in the winter →
- How to freeze the vegetables and herbs for the winter →