A popular dish of Balkan cuisine - home-made lecho from bell pepper can be prepared for the future for the winter. On cold winter evenings, this will add extra charm to simple side dishes, and the bright elegant color of the blanks will cheer you up. You can cook lecho according to various recipes, especially delicious lecho at home.
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Recipe number 1 "Lecho Bulgarian"
You will need:
- - juicy tomatoes 2.5 kg;
- - bell pepper 1.5 kg;
- - onions 2-3 pcs. medium;
- - garlic - 5 cloves;
- - salt, sugar to taste;
- - black pepper and sweet peas - 3-5 pcs;
- - bay leaf 3-4 pcs;
- Aceus 70% - 1 tsp
Rinse and cut the vegetables into slices. Onions should be cut in half rings. The washed tomatoes must be passed through a meat grinder, put in a saucepan and put on low heat. After boiling, boil the mass for 15 minutes, removing the foam. Then you need to strain the resulting tomato puree through a sieve.
Add onions to the cleaned mixture, chopped into small pieces garlic, spices, salt and add sugar. After this, mix the mass and add fresh bell pepper, cut into thin strips.
The lecho should be cooked for 25-30 minutes, periodically evaluating the condition of the pepper: as soon as it softens, the lecho is ready.
At the end of cooking, pour several teaspoons of refined sunflower oil into the lecho, remove the bay leaf from the mixture. After that, bring the lecho back to a boil, pour in the vinegar, mix, put into glass jars and roll up.
Banks and lids should be pre-sterilized by boiling.
If after removing the pepper there are a lot of green fruits left, you can make a delicious Hungarian lecho with bacon from them