Lecho is a popular vegetable dish that came to us from Hungarian cuisine. Its main ingredients are traditionally left tomatoes and Bulgarian pepper. But nowadays the recipe of this dish is often modified: it is made and thick, and more liquid, sweet or spicy. But in any case, Lecho is a deliciously delicious snack, suitable for almost any garnish. Let's consider with you how to prepare lecho with carrots.
The recipe is lecho with carrots
Ingredients:
- tomatoes - 3 kg;
- Bulgarian pepper - 2 kg;
- carrots - 2 pieces;
- salt - 2 tbsp. spoons;
- granulated sugar - 3 tbsp. spoons;
- cloves - 10 pcs .;
- garlic - to taste.
Preparation
So, first, let's prepare all the ingredients. Bulgarian pepper washed, wiped with a towel, cut out neatly stalked, cut into halves and remove the seeds. Then rinse again, lightly dry and cut into strips. Carrots are cleaned from the peel, washed and rubbed on a large grater.
Now let's deal with tomatoes with you. Remember that the consistency of our dish depends primarily on the original juiciness of tomatoes. If you bought fleshy tomatoes, then lecho is a little bit dense, and if watery, it's liquid. So, the tomatoes are washed and peeled off them, lowering them for a few seconds into boiling water. Then shred them in small pieces, put them in a saucepan and send them to the fire. We bring it to a boil, and then we twist it through a sieve to completely get rid of the seeds.
Further in the prepared tomato juice we throw salt, a sugar sand, a carnation, a pepper peas and we mix. You can give the dish a little spicy wittiness, adding to the taste crushed garlic and hot pepper. Prepared Bulgarian pepper and carrots are put into a clean deep saucepan and poured tomato juice. Mix everything thoroughly and put the dishes on the fire. Periodically stirring, bring the vegetable mass to a boil and boil for about 5-10 minutes. Most importantly - do not overcook the pepper, and then it will become very soft and lecho will lose its unique taste.
Before the end of cooking, we turn to the preparation of the jars for rolling. To do this, we remove them in advance, wash them thoroughly, using baking soda, and examine them for chips or cracks. Then we sterilize the cans in any way available to you and send them to a clean kitchen towel. Finished lecho of tomato, carrots and peppers is laid out hot in the prepared jars, covered with covers and sterilized: liter - 10 minutes, and three-liter - 20 minutes. Then we seal it, gently turn it upside down, wrap it in a warm blanket and leave it to cool.
Lecho of tomato and carrot
Ingredients:
- vegetable oil - 200 ml;
- carrots - 1 kg;
- hot pepper - 1 piece;
- tomatoes - 5 kg;
- sugar - 230 g;
- salt - 2 tbsp. spoons;
- table vinegar - 100 ml;
- garlic - 6 denticles.
Preparation
Tomatoes are washed, cut into large slices and remove the peduncle. Then we twist it through a meat grinder with a large grate, turning the tomatoes into puree. Carrots washed, knife the top thin layer and rub the vegetable on a coarse grater. Now combine in a large saucepan the tomato puree with carrots, bring to a boil and boil for 20 minutes.
After that, pour in vegetable oil, vinegar, we throw salt, sugar, chopped hot pepper and squeezed garlic. All mix and cook for 10 minutes. Then lay out lecho on sterile cans, close, wrap in a wool blanket and leave until completely cooled.