Lecho with garlic. Simple and delicious recipes

At present, thanks to globalization, the national dishes of the peoples of the world have gradually begun to lose their individuality. For example, pizza is the number one food in Europe and America, especially among young people. But not everyone knows that in Russia, since ancient times, baked shungi buns with open stuffing (potatoes and buckwheat), in Armenia, the national dish was lamajo - thin flat cakes with smeared meat (than not pizza?) And so on. There are many such examples.

Lecho

But this is not the fate of lecho (with garlic and without it), whose name in Hungarian means "baked vegetables." That is, it is the Hungarian version of the French ratatouille. The dish not only has not lost its name, but has also been supplemented with all sorts of ingredients. In Russia, lecho fell in love in the Soviet era, when harvesting for the winter came into vogue.

Now they are preparing lecho with garlic, greens, carrots, apples, and from this the taste of the dish not only does not deteriorate, but it becomes richer and more interesting. In the original recipe, Lecho consists of three components: tomatoes, onions and bell peppers, and serve it as a supplement to meat and other products.

How to eat lecho

In Germany, a dish is used only as a side dish for meat, but in Hungary itself, lecho is often served as an independent meal, in which home-cooked sausages or smoked meat are laid and all the eggs are poured (like casseroles).

In general, this vegetable dish can be different: thick and liquid, sweet and spicy, with meat and without it. Often women roll lecho with garlic for the winter, put in the first and second dishes and so on.

The classic recipe for a vegetable dish

In this recipe, the following products are used: Bulgarian pepper, tomatoes, onions, salt, garlic, other seasonings to taste and vegetable oil. Peppers and tomatoes for lecho are taken in equal parts, onions cut into two hundred and fifty grams, and vegetable oil - one hundred grams.

To prepare lecho from tomatoes with garlic, vegetables should be washed and the Bulgarian pepper to remove the seeds. With tomatoes, make cuts and pour boiling water so that the peel is easily removed. Peel the onions from the husk, rinse and cut with a cube (can be large). In a pan, pour half of the cooked butter, put the chopped onion and fry for about five to seven minutes until it is clear.

Bulgarian pepper cut into small pieces and add to the onions, fry a little (five minutes), pour the water so that it lightly covers the vegetables. Close the lid and stew it for about thirty minutes. In the meantime, peel the tomatoes and cut into small pieces.

Thirty minutes later, tomatoes and garlic are added to onions and peppers, salt, pepper, pour the remaining sunflower oil and simmer for another thirty minutes under the lid. Occasionally open the lid and interfere with the contents. Classical lech is ready. Pour the dish on the banks and put on sterilization for about fifteen minutes.

Recipe lecho with garlic

This recipe is useful to everyone who loves spicy dishes. To the traditional ingredients here add garlic, vinegar and 2-3 pcs. Red hot pepper. The number of products is as follows: 5 kilograms of Bulgarian pepper, 3 kilograms of tomatoes, 2-3 pcs. Peppers, 10 cloves of garlic, a glass (200 ml) of sugar, 50 g of salt, half a glass of apple cider vinegar, 100 ml of sunflower oil.

This recipe lecho garlic is used for winter workpieces. First, the pepper is cleaned of seeds and pedicels and washed under running water. Tomatoes in this case do not put in boiling water to peel. They are scrolled in a meat grinder or crushed in a blender.

Cooking

The scrolled mass is put in a saucepan and placed on a moderate fire. In the meantime, the pepper is cut into small strips. Once the tomatoes are boiling, add sugar, salt, black pepper and other spices, pour in the sunflower oil and boil for another fifteen minutes. After a quarter of an hour, chopped Bulgarian pepper is put, the fire is reduced, covered with a lid and stewed for about twenty minutes. Meanwhile, the garlic finely chopped or crushed in a mortar, and the hot pepper is thinly cut into circles.

After the due time they are added to the pan, and then vinegar is poured in. Then the pan is closed with a lid and the mass is boiled for another five minutes. Lecho with pepper and garlic is ready. It is poured into cans and rolled, then the cans are turned over and covered with a warm blanket for sterilization.

Autumn version of cooking lecho

This lecho recipe is actually one of the most delicious and popular. The composition of the products includes carrots, which gives the dish a natural sweetness and is perfectly combined with onions, garlic, tomatoes and bell peppers. Recipe lecho with carrots and garlic requires a lot of attention, because it is important to strictly observe the proportions of products. And one more thing - it's better to cut carrots with an average cube.

To prepare lecho you need: 1 kg of pepper, 1,5 kg of tomatoes, 200 g of onions, 400 g of carrots, 6 cloves of garlic, salt, black pepper and spices to taste, sunflower oil.

How to prepare lecho

Tomatoes are washed, arbitrarily chopped, put in a pan, poured with water so that the tomatoes do not stick to the bottom of the pan, and cook for ten to fifteen minutes until the vegetables become softer. Then they are thrown back to the colander, allowed to cool slightly and, passing through a sieve, squeeze out the juice. While tomatoes are being prepared, chop the peppers and carrots, preferably on the same squares.

In a large frying pan or pot, pour vegetable oil, put onions and fry until transparent, after a quarter of an hour add carrots and pour a little water, stew vegetables under the lid for another twenty minutes. As soon as the carrot is softer, the prepared tomato juice is poured into the pan, cooked for a while (10 minutes), Bulgarian pepper, salt, ground black pepper is added, and finely chopped garlic is placed five minutes prior to cooking.

If you pour 9% vinegar into the mass, then this lecho with garlic and carrots will get a winter billet. On a kilo of products - 50 g of vinegar. Then all the actions are repeated: the banks are sterilized beforehand, each one is poured with hot lecho and immediately rolled up with a machine. Then the cans are turned over and wrapped in a warm blanket.

Lecho with tomato paste and garlic

In the cold time to buy juicy ripe tomatoes is almost impossible, so many mistresses have adapted to preserve them for the winter. Every woman has her secret of storage. For example, vegetables are kept in the freezer or rolled into jars. But these reserves "evaporate" quickly and imperceptibly, and with the advent of spring women are increasingly looking at the shelves of stores where there are banks with tomato paste.

This recipe is suitable for winter harvesting. Lecho with garlic (for the winter) and tomato paste to taste qualities not only not inferior to the classic vegetable dish, but saves time for women, many forces giving professional work.

The composition of the dish includes: 1 kg of Bulgarian pepper, 300 g of tomato paste, 4 cloves of garlic, 1 pod of hot pepper, 1 teaspoon of salt, 1.5 tablespoons of sugar, black, sweet pepper, cloves to taste, 6 tablespoons of vegetable Oil, 50 g of 9% wine vinegar.

How to choose tomato paste and prepare lecho

When preparing this dish, you should carefully consider buying tomato paste, since its quality will depend not only on the taste of lecho, but also on its useful properties. It is desirable to choose a paste, which includes only tomatoes, salt and sugar, without any additives.

First of all, the paste should be diluted with water, about 1: 3, add spices (cloves and black peppercorns) into it and put on slow fire. Meanwhile, the Bulgarian pepper should be washed and cut randomly, add to the pasta. As soon as the mass begins to boil, add spices, cooking oil and cook for another twenty minutes under the lid, reducing the heat.

Ten minutes before the ready to throw in the pan finely chopped garlic, and after two minutes - pour the vinegar, close the lid and turn off the fire. Spread lecho in a hot form in clean sterilized jars and roll up.

The dish is ready, nice appetite!