Lecho is a dish of Hungarian cuisine.However, it was so popular with housewives from different countries that it became one of the main winter dishes. Recipes for cooking were passed down from generation to generation, and each housewife added something new to it to improve the taste. Today, there are many ways to cook this dish, but the traditional recipe contains bacon fried in pork fat. The recipe for Bulgarian lecho is completely different from the Hungarian one and is a delicious side dish of tomatoes and sweet peppers. Recipes for homemade lecho from housewives in Russia are more varied. In addition to tomatoes and peppers, the dish may include rice, carrots, eggplants, onions, zucchini and even cucumbers.

The recipe is lecho with carrots

Ingredients:

• Carrots - 0.5 kg;
• Tomatoes - 2.5 kg;
• Onions - 0.5 kg;
• Sweet pepper - 1 kg;
• Sugar - 0.5 cup;
• Vegetable oil - 0.5 cup;
• Salt — 1.5 tbsp. l.

Method of preparation: Wash tomatoes thoroughly.The stalks, as well as any bruised or damaged areas, are cut out. After this, the tomatoes are cut into large pieces and minced. The resulting mass is poured into a saucepan with a capacity of about 5 liters and brought to a boil. Cook for 20 minutes over very low heat. While the tomato mass is boiling, prepare the carrots. They should be peeled, washed and grated on a coarse grater. After all the preparations, the grated carrots are put into a saucepan with tomatoes and cooked for another 20 minutes. Peel the onions, wash and cut into medium-sized cubes. Add them to the saucepan with vegetables and cook for 20 minutes after boiling. Wash the sweet peppers thoroughly, remove the stalk and seeds, chop coarsely and put into the saucepan. Cook for another 20 minutes. After this, add sugar, vegetable oil and salt to the vegetables. The mixture is thoroughly mixed so that the salt and sugar dissolve, and everything is boiled for 10-15 minutes. The hot lecho is put into sterilized jars and immediately rolled up. The jars are turned upside down, insulated with a blanket and left in this form until completely cooled.

Recipe lecho with rice

Ingredients:

• Carrots - 0.5 kg;
• Tomatoes - 3 kg;
• Sweet pepper - 1 kg;
• Rice - 2 tbsp.;
• Onions - 1 kg;
• Vegetable oil - 1 tbsp.;
• Sugar — 6 tbsp. l.;
• Vinegar - 1 tbsp;
• Salt - 6 tsp.

Method of preparation:All vegetables are washed thoroughly and cut into large pieces. It is better to grate carrots on a coarse grater. After that, all the prepared vegetables are put into a large saucepan and boiled for 15-20 minutes. In a separate saucepan, boil rice until half-cooked and add it to the vegetables. The whole mass is stewed over low heat for another 20 minutes. Then add sugar, salt and vinegar. The mass is mixed well and kept on the fire for another 5 minutes, after which, while hot, it is laid out in sterilized jars. The jars are rolled up, cooled and stored in a cool place. Tomatoes in this recipe can be replaced with tomato paste. For 1 part of paste, take 3 parts of tomatoes.

Lecho "Homemade"

Ingredients:

• Tomatoes - 0.5 kg;
• Bell pepper - 0.5 kg;
• Carrots - 2 pcs.;
• Vegetable oil - 3-4 tbsp.;
• Onion - 1 pc.;
• Sugar — 2 tbsp. l.;
• Bay leaf - 1 pc.;
• Black peppercorns - 3-4 pcs.;
• Salt - 1 tsp.

Method of preparation:This amount of ingredients makes two half-liter jars of the finished product. To prepare it, first prepare the vegetables. Wash the bell pepper thoroughly, cut off the stem, remove the seeds and cut into medium pieces. Wash the tomatoes and cut into small cubes. Peel the raw carrots, wash and cut into thin strips. Peel the onions, wash and cut into thin rings. Pour vegetable oil into the frying pan, heat it up and put in the onion and carrot. Fry over low heat for 7-10 minutes. Then add the peppers and tomatoes. Stew for 10 minutes and add salt, bay leaf, peppercorns and sugar. Mix thoroughly and continue to simmer for another 10 minutes, covering the frying pan with a lid. If the lecho is too thick, you can add a little water. Half-liter jars are sterilized, the finished snack is placed in them, they are rolled up with lids and stored in a cold place. If the preparation is to be stored at room temperature, then after preparation the jars with the snack must be sterilized for 15 minutes and only then rolled up.

Lecho with eggplants and carrots

Ingredients:

• Eggplant — 4 kg;
• Onions - 7-10 medium heads;
• Sweet bell pepper - 1 kg;
• Tomatoes - 2 kg;
• Carrots - 1 kg;
• Garlic - 10 cloves;
• Sugar - 1 tbsp.;
• Vinegar - 1 tbsp.;
• Vegetable oil - 0.5 l;
• Salt - 4 tbsp;
• Bay leaf.

Method of preparation:The eggplants are cut off from the stalk, washed and cut into large cubes. Sweet peppers and onions are cut into half rings, carrots are grated. Garlic is chopped. Tomatoes are twisted in a meat grinder. All ingredients are placed in a large enamel pan. Bring to a boil and simmer over medium heat for about an hour, stirring occasionally. After some time, the finished product is transferred to sterile jars and rolled up. Jars can be stored both in a cool place and in a pantry at room temperature. The described recipes are only a small part of the existing ones. Usually, each housewife adds some more ingredients or spices, which allows you to completely change the taste of the finished dish. The main rule in preparing lecho is not to be afraid to experiment. Ready lecho goes perfectly with potatoes, pasta and other side dishes, and will be an excellent addition to meat. It can also be eaten as a separate dish.

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