Add to Plans
Preparation Time
10 min
Cooking Time
50 min
Serves
10
Cuisine
Hungarian
Difficulty
Categories
Don't want to retype the link? Scan the QR code with your camera and go to this page!
On iOS you can use the built-in camera, on Android you need to download a QR code scanning app.
Lecho is a traditional recipe of Hungarian cuisine that has many variations, with each cook preparing it in their own way. However, the essential components of any recipe are bell peppers and tomatoes. Most often, onions are added to them, as well as other vegetables to taste. For our recipe, you will additionally need carrots and tomato juice, as well as spices that will make the taste of lecho more rich and multifaceted. Sugar is used to balance the acidity of the vinegar. Such lecho, sealed in sterilized jars, will keep for a long time even without refrigeration.
In lists of 0 people
Cooking | 0% | 0 | |
Cooked | 0% | 0 | |
Planned | 0% | 0 |
Comments
Serves:
Sweet pepper - 2.5 kg
Tomatoes - 700 g
Tomato juice - 750 g
Carrot - 2 pc
Bulb onions - 1 pc
Sweet paprika - 1 tsp
Hot pepper - ½ g
Bay leaf - 1 pc
Table vinegar 9% - 25 ml
Salt - 1 tsp
Sugar - 1 tsp
Pepper black peas - ½ tsp
Greenery - to taste
1
Pour tomato juice into a large saucepan or saute pan.
2
Add the vinegar, salt, sugar, bay leaf, hot and sweet paprika and peppercorns to the juice. Place the saucepan over medium heat.
3
Slice tomatoes into large wedges and add to the pot.
4
Slice the onions into rings and put them in the pot as well.
5
Peel the carrots, cut in half lengthwise and slice into thin half rings.
6
Put the carrots in the lecho.
7
Remove the stem from the pepper along with the seeds (you need to be careful here, so if you can't get rid of the seeds right away, rinse the pepper with cold water). Cut the peppers in half, flatten them on a board and cut into 5-7mm wide strips. Transfer the peppers to the rest of the vegetables.
8
When the juice comes to a boil, cook the lecho, stirring, over medium heat for about 15 minutes. The vegetables should become soft, but not fermented.
9
5 minutes before the end of cooking time, add herbs, mix well.
10
Place the vegetables hot in sterilized jars, pour the tomato juice from the pot and seal. Turn the jars upside down and let the lecho cool. Return to normal position and store. Canned lecho can be stored for 1 year.
Serves:
Fat
11
Carbs
252
Protein
45
Kcal
@ 2024 MealWings / mealwings.com / Recipes for cooking dishes | Step-by-step culinary recipes with PHOTOS - MealWings