Summer is not just about holidays. For a good housewife it’s time preservation and harvesting for the winter. Each experienced hostess has her own recipes lecho, it may include different components. But initially it included only pepper, tomato and spices. I would like to note that lecho can not only be preserved for the winter, but also use as a sauce or side dish for dishes.
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Bulgarian Lecho
Significantly facilitate the entire process of cooking lecho will help use of ready-made tomato. If you are not an expert in canning, but really want to learn and surprise family, then by all means Use this tip. Canning with ready-made tomato make cooking faster and easier.
A simple recipe for novice housewives
Ingredients:
- tomato juice – 1 liter;
- pepper – 60 medium peppers;
- vinegar 9-% – 1 cup;
- sugar – 1 cup;
- salt – 2 tablespoons.
Cooking:
Wash peppers, cleanse seeds. For brightness of taste, it is cut medium slices, but can be smaller. After that, prepare the marinade. Salt, sugar, vinegar are added to tomato juice. Bring to a boil and add chopped pepper. Cook everything for about 15 minutes, not forgetting to stir until pepper is soft.
The finished lecho is laid out in pre-sterilized 0.5 and 1 liter cans. Banks clog and after cooling send stored in a cool and dark place – for example, a cellar.
The recipe for cooking is quite simple – with it, if desired even a novice cook can cope, and the dish turns out very in
biting.
The classic recipe for lecho
If you coped with the previous recipe, you can go to more complicated cooking methods.
Ingredients:
- pepper (yellow or green) – 1 kg;
- tomatoes (well ripe, overripe allowed) – 4 kg;
- sugar – 2 tablespoons;
- salt – 1 tablespoon;
- bay leaf – a few pieces;
- a handful of parsley.
About 4.5 liters are obtained from this quantity of products. finished lecho.
Cooking:
All vegetables are pre-washed. Peel tomatoes.
Tip: to peel tomatoes well, they first poured with boiling water, and then dipped in ice water.
Peppers are cleaned from seeds and stalks. Diced vegetables sizes and stacked in an aluminum or enamel pan. Put on fire, bring to a boil and cook for about 20 minutes. Add the remaining ingredients and bring to a boil.
The medicine is ready and it can be placed in sterilized jars, roll up and send to the remaining reserves for the winter.
There are various recipes for assorted vegetables for the winter. Sometimes the original recipe that was in the beginning is just the foundation dishes and contains some more additions. New look acquires a recipe when the taste preferences of the cook or those for whom to prepare the dish, differ from the initial recipe: to for example, a person does not eat onions and they try to exclude him whenever possible from use in cooking, or someone very loving carrots, greens, etc., which try to include as much as possible in ration.
Bulgarian lecho with carrots
This option does not apply to the classical form of the Bulgarian lecho, and his new performance carrot lovers use replacing the classic recipes lecho. In addition, you can cook it, when you want to introduce a certain novelty of taste into previously familiar dishes. The taste, of course, differs from the classical Bulgarian lecho, but It is worth noting that this appetizer is very tasty.
Ingredients:
- tomatoes – 3 kg;
- bell pepper (its color in this recipe is not so important) – 2 kg;
- carrots – 0.5 kg;
- onions – 0.5 kg;
- vegetable oil – 1 cup;
- vinegar – 0.5 cups;
- sugar – 100 gr;
- salt – 50 gr (the amount of salt can be changed to taste).
Cooking:
All vegetables are washed and peeled. Peel the tomato (when removing peels, use the advice presented above). Pepper exempt from seeds.
Peeled tomatoes are passed through a meat grinder. Pour in capacity, add sugar, salt and vegetable oil. These the ingredients are brought to a boil and boiled for 15 minutes. After is added vinegar and continue to cook another 15 minutes. For the time being cooked other vegetables are prepared marinade: cut onions in half rings, pepper – medium-sized cubes, and carrots – straws (possible on grater).
Vegetables do not add everything together. Do it gradually. To the marinade add carrots, after 10 minutes onions, after 5 minutes – pepper. Cook for about half an hour.
Finished lecho rolled up in sterilized jars and sent after cooling to storage.
