Lecho of pepper. Several variants

Lecho of pepper is a dish of Hungarian cuisine. Naturally, getting to other countries, the recipe varies slightly. Each hostess adds her own flavor or a new ingredient. But the main ingredient of this dish is invariably sweet pepper. It is in combination with other products that makes lecho of pepper unusually tasty.

To prepare this traditional dish you need to take the following ingredients. It will take three kilograms of good tomatoes, as many Bulgarian pepper, 4 tablespoons of salt, one and a half cups of sugar, 200 milliliters of vegetable oil, a couple of bay leaves and peppercorns.

First you need to prepare vegetables. Tomatoes are washed with water, cut into large pieces and turned into tomato. To do this, you can use a blender or a meat grinder. Pepper is purified from seeds with a peduncle and cut into long pieces (along) 4 or more pieces, depending on the size of the vegetable.

The cooked tomato is poured into a saucepan. We add salt, oil and sugar to it. We put the pan on the fire and wait until it boils. Then put the sliced pepper into the boiling tomato. We cook until ready. Usually with this volume the cooking time is about 30 minutes. The main thing - do not digest the pepper, otherwise it will become soft and will fall apart into pieces. In this case, lecho of pepper will have an unaesthetic appearance. In the end, add the vinegar - 60-80 milliliters (adjust to taste). We mix everything well. Our dish is ready. In this way, you can cook lecho from pepper for the winter. In this case, we pour it into prepared cans and close them with lids. Banks and lids should be pasteurized. When the blanks cool down, they should be put in a room with a lower temperature.

Usually make lecho of pepper and tomatoes, but you can add other vegetables. Take three kilograms of peppers, a glass of vegetable oil, one liter of tomato paste (you can make tomato from fresh tomatoes), 250 grams of sugar, a glass of vinegar (6%) and a tablespoon of salt. You will also need one kilogram of carrots.
Carrots clean and three with a small grater. At the pepper we remove the seeds and stem, we cut it into strips. We put a pan on the fire. We pour tomato paste, butter and vinegar into it. There we add salt and sugar. When the mixture boils, put pepper and carrots into it. We cook for 8 minutes. Then put lecho of pepper and carrots into cans.

And finally the lecho with the addition of eggplant. We take 4 kilograms of tomatoes, two medium eggplants, 7 large peppers, two onions, 200 milliliters of vegetable oil, salt, tarragon and sugar.

Vegetables need to be washed and cleaned. Tomatoes cut slices, and peppers, onions and eggplants - rings. Eggplants fry in a frying pan with vegetable oil until they become soft. Put the remaining vegetables in a saucepan and cook for 15 minutes. Then add the spices and continue to cook for another 20 minutes. Then put eggplants in a pot. We cook another 15 minutes. Then lay out the lecho in pasteurized jars and roll up the lids.

Recipes of cooking lecho very much. Each of them is good in its own way. Therefore, choose a more suitable one and make blanks for the winter.