tasty lecho in Bulgarian Lecho - a delicious, juicy and bright dish, loved by people all over Europe. It is quickly and easily prepared and prepared for winter, it is stored for a long time, and, most importantly, it is very tasty and useful.

Lecho as a dish

Usually lecho is cooked immediately in large quantities,just a few kilograms, and make from it blanks for the winter. It can be eaten as a garnish for meat or chicken, used as an additive to garnishes or as a separate, independent dish, flavored with, for example, sour cream and a snack of bread. Few will refuse to sit down in front of the TV in the cold winter and enjoy a delicious dinner with a can of lecho hidden from the summer. This will not only remind you of the warm and sunny season, but also give the body vitamins and energy, so much needed in the winter. People all over the world prepare lecho for the winter and each adds to it their own favorite products and spices - it all depends on the taste preferences, possibilities and imagination of the cook. Virtually every country in Europe has its own lecho recipe. Bulgarian lecho The traditional recipe of the Bulgarian lecho is quite simple and is based only on three components:

  • Tomatoes.
  • Bulgarian pepper.
  • Spice.

cooking lecho

How to choose products for lecho?

For delicious lecho, Bulgarian pepper should benecessarily fresh, it should not have black dots and flabbiness. The fruit should be ripe and fleshy, and its size - large, so that the walls of the pepper were thick and thick enough. Usually they take red pepper, less often yellow. Many people think that green pepper is not suitable for this dish, but there are those who believe that the color does not matter at all. It depends on the culinary person's personal preferences and principles. But if we talk about the recipe of the traditional, Bulgarian lecho, it is still better to choose red pepper. Tomatoes for Bulgarian Lecho should be fleshy, juicy and resilient. The laxity of the fetus may indicate the beginning of decay of the fetus or of its incorrect transportation and bruising. In any case, such tomatoes can spoil the taste of the entire winter harvest. Instead of tomatoes, you can take tomato paste. This is much easier than making them purees, but this method can not be attributed to the traditional recipe. If the choice still fell on puree, then it should be remembered that it should be of good quality, this will determine the taste and appearance of the finished lecho. Dilute tomato paste with warm water about two or three times, which depends on its original consistency. The optimal proportion of tomatoes and peppers in this recipe is 3 to 2. But this parameter can easily vary based on personal preferences. preservation and storage of lecho

Preparation of lecho in Bulgarian

Pepper needs a good wash, remove the peduncleand all the seeds. You can cut the peppers into cubes, rings, half rings or straws, this will not affect the taste in any way. Wash tomatoes, trim the "asses" and peel. To make it easy to peel, tomatoes need to be steeped with boiling water, then the peel will practically come off itself and the process of cleaning tomatoes will not take more than 3-5 minutes. From tomatoes you need to make mashed potatoes: for this purpose a combine harvester, meat grinder or juicer is suitable, at the worst (if the kitchen does not have any suitable equipment at all) you can use a conventional grater. The resulting tomato porridge should look like a liquid tomato paste and have an approximately uniform appearance. For further preparation, it is better to take a large saucepan with a thick bottom. In it, pour a little vegetable oil and put on medium heat, followed by pour the gruel from tomatoes. Puree from tomatoes should be brought to a boil, and then cook in a quiet fire for about 15 minutes, during which time excess water will evaporate, the amount of mashed potatoes will be less, and its consistency is thicker. Beforehand washed and chopped Bulgarian peppers should be put directly into the pan with hot tomato puree. First the pepper will lie down on the hill and will look out from the bubbling mass, but in a few minutes it will descend and completely immerse in tomatoes. The mass should be brought to a boil, then you need to add salt, sugar and pounded spices. Stir well. For this recipe, the optimal spice ratio for 1 kg of fresh vegetables is approximately the following:

  • 1 tbsp. l. sugar without a roller coaster,
  • 0.5 tbsp. l. salt,
  • pepper fragrant- 1 pea,
  • pepper black - 1 pea,
  • cloves - 1 pc.

For the final step of preparing the recipeIt is necessary to leave lecho simmer on low heat until the sweet pepper becomes soft. This will take about 10-15 minutes. Approximately 5 minutes before the end of cooking, add half a tablespoon of apple cider vinegar and stir. The present, traditional lecho on the Bulgarian recipe is ready!

Preservation and storage

For stocks of stocks for the winter it is necessary to pour morehot lecho on sterilized jars. The easiest way to prepare the jars is to pour a little water (into the bottom) in them and put them in the microwave at full power for 2-3 minutes. The water will heat up and steam will flow, which will sterilize the glass. Iron lids can be boiled, and plastic ones - just scald with boiling water. The rolled cans with lecho need to be put under a warm blanket with lids down and leave to cool for a day. If, after a while, lecho does not leak, and the caps are slightly drawn in, then everything is done correctly. The shelf life of such a winter billet is about two years. Bon Appetit!