Lecho is a rather popular vegetable dish that came to us from Hungary. The main ingredients of this snack are invariably Bulgarian peppers and tomatoes. But these days the recipes of this dish often change, it is prepared and thick, and more liquid, sweet and slightly spicy. Let's consider with you several ways how to prepare lecho from a tomato for the winter.
Lecho of carrots and tomatoes
Ingredients:
- tomatoes - 3 kg;
- Bulgarian pepper - 2 kg;
- carrots - 2 pieces;
- salt - 2 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- cloves - 10 pcs .;
- fragrant pepper peas - 10 pcs .;
- garlic - to taste.
Preparation
Bulgarian pepper is well washed, we remove the peduncle, we remove it from seeds and shred by thin stripes. Carrots are cleaned and rubbed on a large grater. With washed tomatoes carefully peel the skin, dropping them for a minute in the boiling water. Purified tomatoes are cut into small pieces, put into a saucepan and put on a fire.
Bring tomatoes to a boil, and then grind it through a sieve to get rid of the seeds. In the finished tomato juice, we throw salt, cloves, pepper and mixed peas. Prepared Bulgarian pepper and carrots put in another pan and poured neatly with hot tomato juice. All the well mix, bring to a boil and boil the mixture for another 5-10 minutes.
By this time we prepare jars: wash them, sterilize them in any way and put them on a clean kitchen towel. Ready lecho of tomato for the winter is laid out in a hot form in the prepared container, we cover with lids and sterilize the jars. Then we seal it, turn it over and wrap it until it cools down completely with a warm blanket.
Lecho of eggplants and tomatoes
Ingredients:
- tomatoes - 2 kg;
- eggplant - 1,5 kg;
- bulb - 500 g;
- carrots - 500 g;
- vegetable oil - 150 ml;
- granulated sugar - 2 tbsp. spoons;
- salt - 2 tbsp. spoons;
- vinegar 9% - 1 tbsp. a spoon;
- laurel leaf;
- black peppercorns.
Preparation
Tomatoes are washed and crushed with a blender, after removing them from the skin. Onions are cleaned, shredded by half rings and soaked for 10 minutes in cold water.
And now we turn to eggplant preparation: it is best to choose young vegetables for lecho, as they are denser and much tastier. We cut eggplants in small cubes.
Now we put tomato puree in a saucepan, we throw salt, sugar and pour out vegetable oil. Add a fragrant laurel leaf and a few peas of black pepper. Then put the dishes with the contents on the fire and boil for about 20 minutes.
After this time, add carrots, onions, eggplants and vegetables for about 15 minutes. At the end of the preparation, pour in the vinegar, carefully mix everything and put it into sterilized jars. Cover the container with lids and put in a large pot of water. Sterilize at a water temperature of 90 degrees for about 30 minutes. After that, roll up the lids and remove after cooling for several weeks in a cool place.
Lecho with cucumbers and tomatoes
Ingredients:
- tomatoes - 1,5 kg;
- cucumbers - 2.5 kg;
- garlic - 4 cloves;
- ground pepper - 50 g;
- granulated sugar - 100 g;
- vinegar - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons.
Preparation
Banks are prepared in advance: washed and sterilized. My tomatoes, dried and twisted through a meat grinder. Garlic is cleaned and finely shredded, and cucumbers cut into semi-circles. Then put the tomatoes in a saucepan, pour sugar, salt, pepper and boil on a small fire for 15 minutes. After that, add the cucumbers and cook for another 10 minutes. At the very end, pour in the vinegar, add the garlic, pour the mass over the cans and roll them. About a month later, the snack will be ready.