In Hungary, one of the traditional vegetable dishes isis considered lecho. Its recipe is now known in many countries of the world. In Russia, lecho has also become popular. Every housewife enjoys preparing this vegetable dish, adding additional ingredients to it. Currently, there are many different recipes for making lecho. Its 3 main ingredients remain unchanged: paprika or pepper, onion and tomatoes. In our country, zucchini is often added to lecho - a very healthy product, low-calorie and easily digestible. Zucchini lecho can be cooked for lunch as a hot vegetable dish, spread on bread or canned in jars for the winter. Lecho is a good snack and is great as a side dish for fish and meat dishes. In general, every housewife should definitely cook it. What recipes can you use to make lecho with zucchini?

Peach lecho in tomato sauce

To prepare this dish, you will need the followingIngredients: zucchini - 2 kg, sweet pepper - 500 g, tomatoes - 1 kg, onions - 10 pcs., tomato paste - 400 g, vegetable oil - 200 ml, sugar - 1 cup, salt - 2 tablespoons, vinegar - 1 tbsp. These products are enough for 4 liters of lecho. First, you should prepare the vegetables. They need to be washed and dried. As for zucchini, it is better to use young fruits for making lecho. They are softer and juicier, easy to cut into slices or half rings. If the zucchini is larger than average, remove the seeds and cut off the skin. Finely chop the tomatoes. The peeled onion should be cut into rings, and the pepper, like the zucchini, either into slices or half rings. Then, according to the recipe, 400 g of tomato paste is diluted with water, resulting in 1 liter of liquid. It is poured into a saucepan, put on the fire and brought to a boil, vegetable oil, sugar and salt are added. After this, vegetables are added one by one at 10-minute intervals in the following order: zucchini, pepper, onion and tomatoes. The vegetables are boiled for another 15 minutes, vinegar is added and left to boil for 5 minutes. For the snack, you need to prepare jars (0.5 or 1 l). They are washed and sterilized. Hot lecho is placed in jars and rolled up. They are turned upside down with the lids down, wrapped in an old jacket and left in a warm room overnight.

Spicy snack from zucchini

Many people like spicy food.How to cook lecho with a hot taste? For this recipe you will need zucchini - 2 kg, bell pepper - 0.5 kg, hot pepper (chili) - 1 pc., tomatoes - 2 kg, carrots - 2 pcs., garlic - 2 heads, onions - 3 pcs., dill or parsley - 10 g, vegetable oil - 1 cup, salt - 2 tbsp. spoons, sugar - 1 cup, table vinegar - 100 g. First, you need to wash all the vegetables, and peel some of them (onions, carrots, garlic and tomatoes). Grate the carrots on a coarse grater, and mince the onion, garlic and chili pepper or chop them very, very finely. Next, peel the tomatoes and chop them with a knife. Then put them in a saucepan, pour in a little water and cook until boiling. After that, add vegetable oil and carrots with hot vegetables. Cook the mixture for 5-7 minutes. At this time, cut the zucchini into cubes and add to the vegetables boiling in the saucepan. After 10 minutes, add the sliced ​​pepper, salt the brew and put sugar in the saucepan. Cook the vegetables for another 20 minutes so that the pepper is not hard to the taste. 5 minutes before the end of cooking, add chopped herbs and vinegar to the saucepan. Place the finished snack in sterilized jars, roll up and cool upside down wrapped in a towel at room temperature.

Appetizer from zucchini and eggplant

To make the lecho more aromatic,there should be more different vegetables in the composition. Eggplants are a great addition to zucchini lecho. Here's how to prepare this delicious appetizer according to the recipe below. First, you need to prepare the necessary products: zucchini and eggplants - 0.5 kg each, carrots, tomatoes and sweet peppers - 1.5 kg each, parsley - a bunch, vegetable oil - 100 ml, sugar - 100 g, salt - 1.5 tbsp. spoons, table vinegar - 70 g. Now you need to deal with the vegetables. First of all, wash the tomatoes, remove the stalks. The prepared fruits are twisted in a meat grinder, then placed in a large saucepan. Peeled carrots are grated on a coarse grater and added to the tomatoes. Then the stalk with seeds is removed from the bell pepper, the pepper is cut into strips and placed in a saucepan. The stalks and "noses" are cut off from the eggplants and zucchini. Next, these vegetables should be cut into slices and also placed in a saucepan. Then vegetable oil and vinegar are poured in. All the vegetables are salted, mixed, put on the fire and brought to a boil. After boiling for 50 minutes, they are cooked over low heat in a saucepan with a closed lid. 10 minutes before readiness, finely chopped parsley leaves and sugar are added to the lecho. During the entire cooking process, you need to stir the vegetables periodically. After 10 minutes, when the parsley leaves become softer, remove the saucepan from the heat. Next, you need to sterilize the jars, spread the lecho in them and roll them up. Wrap the jars in a towel and leave them upside down overnight in the kitchen.

Courgettes stuffed with lecho in the multivark

It is not necessary to preserve lecho for the winter.It can be served freshly cooked or added as an ingredient to other dishes. The recipe below will definitely surprise your guests. First, prepare the lecho itself in small quantities and in the simplest way. For it, you will need zucchini - 0.8-1 kg, sweet peppers - 2-3 pcs., hot peppers - 0.5 pcs., garlic - 0.5 heads, tomato juice - 250 ml, sugar and vinegar - 1 tbsp each and a little salt. Wash and peel the vegetables: two types of pepper and garlic - should be minced, then the resulting gruel is placed in a saucepan, poured with tomato juice and boiled for 10 minutes. The zucchini is cut into slices or cubes, added to the tomato mixture and cooked, boiling, for another 20 minutes. After adding the zucchini, sugar and salt are added to the pan and vinegar is poured in. The vegetables should be stirred periodically so that they do not burn. The finished dish is placed in Euro jars and closed with lids. One jar of the product will be enough for stuffed zucchini. To prepare stuffed zucchini, you will need the following ingredients: zucchini - 600 g, minced pork and beef - 0.5 kg, rice - 150 g, onion - 1 pc., garlic - a couple of cloves, salt, pepper to taste, dill or celery - 20 g, a little broth or water. Washed zucchini should be peeled. If these are young zucchini, they are cut lengthwise. If the zucchini is larger, they are cut crosswise into several pieces (the width of the pieces is 3-4 cm). Next, you should carefully remove the core of these vegetables with a spoon along with the seeds. After that, you can do the minced meat. For it, rice is boiled in a saucepan until half cooked. The onion is finely chopped and fried in vegetable oil. Chopped greens, fried onion and rice are added to the minced meat. The minced meat is seasoned with spices and peeled garlic cloves passed through a garlic press. The whole mass is mixed very thoroughly. Zucchini rings or halves are stuffed with the finished mass and placed on the bottom of the multicooker. Half of the zucchini is filled with broth. The "Bake" mode is set for 20 minutes. Then the previously prepared lecho is placed on top of the mass. The multicooker mode is changed to "Stewing". The dish is cooked for 45-50 minutes. Serve hot. The lecho according to this recipe is tender, tasty, filling and unusual. There are many more recipes for this nutritious dish, which is loved all over the world. Each housewife, having tried the above recipes, can later add some of her own ingredients to the lecho, without fear of spoiling the product, since in any case this dish will turn out tasty and aromatic.

Comments

comments

Also read:

Drying mushrooms in the oven: the cooking process Home made cheese from cottage cheese: recipe The recipe for squash caviar with mayonnaise: the way of cooking Eggplant pickled for the winter: recipe Borsch for the winter: recipes for harvesting Apple cider vinegar with honey. The Benefits of Fruit Acid