Tomato Lecho
For tomato lecho you will need:
- 1,5 kg of Bulgarian pepper.
- 6 cloves of garlic.
- Tomatoes - 3 kg.
- On a tablespoon of salt and sugar.
- For preservation - 1 tablespoon of vinegar.
Pepper, garlic and half of the tomatoes are neededcut into strips and boil for 10-25 minutes. It is best to use enamelware for cooking. Then add salt, sugar and the remaining half of the tomatoes and simmer for another half hour. It is better to serve the lecho chilled. If you plan to preserve it, then at the end of cooking the dish you need to add vinegar, put the lecho into jars and roll up.
Classical Bulgarian Lecho
Bulgarian lecho is prepared a little differently thanin the previous recipe. Here you need to fulfill the following condition - make puree from tomatoes. This lecho turns out sweeter to the taste. What do you need? A kilogram of tomatoes and peppers, as well as salt and sugar. To make the dish not only tasty, but also attractive, it is better to take peppers of different colors - yellow, red and green. If the tomato puree is homemade, then it needs to be boiled to the required consistency, and if it is store-bought, then it should be diluted. In any case, the puree needs to be boiled. Carefully place the pepper cut into strips into the boiling puree and immediately add salt and sugar. Cook the lecho for up to 30 minutes. You can also add a drop of vegetable oil to the lecho, but not more than one tablespoon.
Peach lecho
A very original recipe for lecho with the addition ofzucchini. Russian housewives love this dish most of all, because zucchini is a real storehouse of health. A lot of oil is added to this lecho, which makes the preparation very satisfying, high-calorie and most importantly - tasty. Ingredients: 1.5 kg of zucchini and pepper, a little less tomatoes - 1 kg, 6 onions, oil, vinegar 130/100, sugar and salt. Vegetables can be cut as you like - even into stars, because canning in some moments allows for a flight of fancy. In an enamel bowl (a saucepan or a basin), mix salt, sugar, vinegar and oil - all this is brought to a boil, after which it is necessary to add zucchini. Maintaining short intervals of time, add the remaining vegetables, everything is boiled for up to 10 minutes. Tomatoes should be added at the very end, after which boiling should continue for 10-15 minutes. An important condition - after the lecho is laid out in a container and rolled up, it should be covered with a blanket. If you are interested in lecho as a snack, and you are not going to roll it up "under the lid", then vinegar is replaced with liquid tomato puree, and the cooking time of the vegetables is slightly increased.
Pepper lecho
The recipe for spicy pepper lecho is especiallylovers of this juicy vegetable will rejoice. As the name suggests, the main condition is a large amount of pepper. For cooking you will need: 5 kg of pepper and 3 kg of tomatoes, a glass of granulated sugar, salt, garlic - 2 heads are enough, a glass of oil (vegetable), spices. If the goal is canning, then you will need another 1 glass of vinegar. Grind the tomatoes to a puree consistency, only the skin must be removed. Add oil, salt and sugar to the puree, and then boil for about 15 minutes. Then carefully add the peppers to the mixture, having previously cut them into strips or cubes. Cook for another third of an hour. Add garlic and spices only 10 minutes before readiness. Provided that all points of the recipe are followed, the dish promises to be very tasty, truly home-made.
Eggplant lecho
We have one of the most delicious variations of lechoLet's consider this recipe, although you will have to tinker with the preparation, of course, but the result promises to be excellent. For eggplant lecho you will need: 10 pieces of eggplant, tomato, pepper and onion, 3 carrots and 3 tablespoons of vinegar, sugar, salt and spices. Wash and dry the vegetables thoroughly. It is preferable to cut the eggplants into strips, but you can also cut them into circles. Dip the sliced eggplants in a salt solution (1 tablespoon of salt + 1 liter of water) for 5 minutes, then drain the water. Grate the carrots, cube the tomatoes, cut the pepper and onion into half rings. Stew the carrots, onions and peppers in vegetable oil until tender, each vegetable separately. Tomatoes are poured into a separate pan and boiled, after which they can be crushed with a pestle and greens, other vegetables, sugar and salt added. Mix everything carefully but thoroughly and boil for a quarter of an hour. At the very end, add spices and vinegar.
Beetroot Lecho
Perhaps the most unusual recipe for homemade lecho, the main ingredient of which is beetroot. According to the recipe, prepare:
- Beetroot - 3 kg.
- Carrots - 2 kg.
- Sweet pepper - 2 kg.
- Fresh tomato juice - 1.5 l
- Tomatoes - 3 kg.
- 0.5 liters of oil.
- Spices, salt, bay leaf and sugar - exclusively to taste.
Beets and carrots are washed, dried, peeled andgrate. Then simmer for about 15 minutes. Cut the pepper into strips, and grind the tomatoes in a meat grinder or with a blender. Add pepper and tomatoes, spices and salt to the carrot and beetroot mixture. Simmer it all for about an hour, but do not allow the lecho to burn. After an hour, add sugar. This lecho can not only be used as an appetizer and a separate dish, but also used as a dressing for borscht. It is tasty, healthy and multifunctional. As you can see, you can cook anything at home if you approach the process with love and inspiration. And preparations made with a light hand and to a cheerful song, they say, never even explode, and there is nothing tastier than them. Bon appetit everyone!
