Lecho with carrots and onions. Preservation for winter

This dish is considered to be a Hungarian national cuisine, although it is popular in many countries of Europe. What you need to properly prepare? Like many very popular dishes, it does not have strict, precise recipes and lecho. Peppers, onions, carrots, tomato paste or fresh tomatoes are the main ingredients. And then the carrot in some cases is a big question. And variations on a given topic can be very different from one another in different countries and even areas. When served on the table, lecho often acts as a fine and fragrant (mainly because of pepper aftertaste) garnish. For example, in East Germany it is served with meat grilling, traditional fried sausages and sausages.

In Hungarian

And in Hungary lecho is traditionally added with meat ingredients, for example, smoked meat or pork sausage. There they prepare it as a full-fledged separate dish. And when almost ready, then pour raw unmixed eggs and eat with a solid amount of soft wheat bread.

Lecho with carrots and onions: recipe

In the countries of the post-Soviet space, lecho was also, of course, adapted to the tastes and preferences of the population. We do not traditionally store meat. But it is very popular in the people lecho of pepper, carrots, onions for the winter - as a conservation accessible, vitamin and tasty. Well, shall we try and cook?

Ingredients

We need: three kilograms of fresh tomatoes, 3-4 carrots, 5 bulbs, a kilogram of one and a half Bulgarian sweet pepper, half a glass of lean sunflower oil, half a cup of sugar, a large spoonful of salt, a large cooking pot, sterilized jars with lids.

Preparation

1. Tomatoes are thoroughly washed, cut out a peduncle, possible rot, spoiled places. Cut into pieces rather large and send it to a blender (or meat grinder).
2. It is better to take a saucepan more. In it, shift the tomato mass from the blender. On a small fire, cook for about 15 minutes after boiling (the mass should gently whistle, but not boil).
3. Carrots are cleaned and three are large (some housewives here prefer cutting rings or semirings).
4. Onions are cleaned, cut into a semicircle.
5. Carrots and onions are introduced into a pan with tomato paste and cook on very low heat for another 15 minutes.
6. Bulgarian sweet pepper thoroughly rinsed, removing the stem and seeds. We cut into slices or stripes - as you like. Throw in a pan and cook for another 15 minutes.
7. At the very end, we introduce oil, sugar, and salt.
8. Ready to eat lecho with carrots and onions. The recipe, as we see, is quite simple. The main thing here is to prevent the digestion of pepper. Then the skin of it will be separated from the pulp, which does not look very aesthetic.

It remains a traditional method to pour into jars, sterilize and roll with boiled lids. And in winter, during the Christmas festivities, for example, we open and eat with pleasure.

With vinegar

Another option is to cook lecho with carrots and onions. The recipe contains vinegar, as some housewives are reinsured in this way from blowing cans.

We will need: three kilos of sweet Bulgarian, half a kilo of carrots and the same onions, a few parsley sticks, half a kilo of fresh tomatoes, a glass of lean oil, 30 grams of table vinegar, half a cup of sugar, a pepper.

1. The main "chip" of this lecho with carrots and onions - the recipe begins with baking pepper in the oven on a baking sheet. When the vegetable reaches a half-finished state, remove the peel from it and cleanse the seeds and stems, cut into thin slices.
2. Chop onion and fry in lean oil until golden.
3. Separately fry the frayed carrots and the roots of parsley.
4. Tomatoes are scalded with steep boiling water and peeled. We send it to a blender or a meat grinder. Then, all previously prepared ingredients that have been pretreated are mixed in a saucepan. Cook on low heat (15 minutes) lecho with carrots and onions. The recipe is simple, but the result is excellent! It remains only to pour the mass into jars, sterilize and roll for the winter.