Lecho is a fairly popular dish,which appeared to us thanks to Hungarian cuisine. The classic recipe for lecho is tomatoes, onions and bell peppers, preparing such a salad for the winter has become a real tradition. There are many recipes for this amazing dish, which, in addition to bell peppers and tomatoes, include various vegetables and even meat products.

Lecho prepared at home

You will need:

• 2 kg of tomatoes.
• 1.5 kg of Bulgarian pepper (multicolored).
• Half a glass of refined sunflower oil.
• 1.5 tablespoons of vinegar.
• 1 tablespoon of salt.
• Half a cup of sugar.

This recipe is designed for 4 half-liter jars.Wash all the vegetables thoroughly. Make a cross-shaped cut in the tomato skin. You only need to cut the skin, if possible without touching the pulp. Place the tomatoes in a bowl, pour boiling water over them, after which the skin will come off very easily. Cut the peeled tomatoes, then chop them using a blender or grind them in a meat grinder. Pour the tomato puree into a saucepan, add salt, turn on medium heat, simmer for about 30 minutes, stirring from time to time. The bell pepper must be freed from the stalk and seeds, cut into four parts. If the pepper is very large, then cut it into large square pieces, approximately 3 centimeters each. Then, according to the recipe, send the pepper to boil with the tomatoes. Add sugar and refined sunflower oil, cook for another 30 minutes. Then add vinegar, boil for a couple more minutes. Wash the jars, then sterilize them in the oven. The lecho is poured into jars and rolled up. The preparations for the winter are ready.

Lecho on the Transcarpathian prescription

You will need:

• 1 kg of Bulgarian pepper.
• 600 g of tomatoes.
• 2 onions (medium size).
• Salt.
• Ground black pepper.
• Dry spicy herbs.
• 200-300 g of hunting sausages or other smoked sausage.
• Garlic.
• Greenery.

This salad will appeal to many people, it can becook almost any time. Lecho according to this recipe is not closed for the winter, it is made as an appetizer. Peel the onion and cut into half rings. Remove the stalks from the bell pepper, remove the seeds, wash thoroughly, then dry with a kitchen towel, cut into half rings. Pour sunflower oil into a frying pan, put the onion, when it becomes transparent, add the pepper, fry everything together for about 10 minutes (stirring constantly). Make cuts (cross-shaped) on the tomatoes, pour boiling water over them, peel, cut into pieces, add the tomatoes to the frying pan. Add salt and spices, Provencal herbs are perfect. Cover the frying pan with a lid, reduce the heat, simmer for about 15 minutes. Then, according to the recipe, cut the sausage into oblong pieces, add to the vegetables, cook for another 5 minutes and turn off. Smoked sausage will add a wonderful smoky aroma to the dish. Garlic is peeled and crushed with a garlic press, greens are finely chopped and added to the salad. It is quite easy to prepare lecho according to this recipe, it is served both hot and cold. Even the most demanding guests will appreciate such a delicious salad.

Lecho with sauce

You will need:

• 2 kg of sauces.
• 5 Bulgarian peppers.
• 10 tomatoes.
• 350 grams of tomato paste.
• 10 bulbs (medium size).
• 1 tablespoon of salt.
• 1 tablespoon of vinegar.
• 1 cup of sugar.
• 1 liter of water.
• 1 cup refined sunflower oil.

The recipe for making lecho with zucchini has its ownFeatures. Wash the zucchini, peel it, then cut it into small cubes. Only young sauce zucchini are used for this dish. If you take old ones with coarse seeds, the lecho will not be tasty. Cut the onion into half rings. The bell pepper must be cleaned of veins and seeds, then cut into strips. Make a small cut on the tomatoes, pour boiling water over them, peel them, cut them into slices. Next, prepare the salad sauce according to the recipe. Dissolve tomato paste in a liter of water, add vinegar, refined vegetable oil, salt and sugar, put everything on the fire. When the marinade becomes homogeneous, put in the zucchini, cook for 10 minutes. Then put in the tomatoes, onions, bell peppers, simmer for another 10 minutes. Pour the salad into jars (pre-washed and sterilized in the oven). Roll up with lids, or even better, use glass jars with screw-on lids.

Lecho with champignons, smoked sausage and quail eggs

You will need:

• 300 g of champignons.
• 200 g of smoked sausage or hunting sausages.
• 4 Bulgarian peppers.
• 3-4 tomatoes.
• 15 quail eggs.
• 2 cloves garlic.
• 1 onion (large).
• 1 carrot.
• Butter.

Boil the quail eggs and peel them.Cut the onion into half rings, scald the tomatoes with boiling water and only then peel them and cut into slices. If you remove the pulp and seeds from the tomatoes, the lecho will cook much faster. Wash the carrots, peel them, then grate them using a grater (large). Remove the seeds from the bell pepper, wash them, and cut them into medium-sized strips. Put butter in a frying pan, fry the onion first, then add the carrots. When the vegetables begin to cook, add the bell pepper, reduce the heat. Wash the champignons, dry them with a kitchen towel, cut them into slices, add them to the vegetables together with finely chopped garlic. Put a piece of butter (butter) in the frying pan, cover with a lid, and simmer for about 10 minutes. Clean the smoked sausages, cut them into pieces. Add the sausage and tomatoes, salt, and cook for another 7-8 minutes. Cut the quail eggs into halves and decorate the salad with them.

Lecho in Italian

You will need:

• 5-6 Bulgarian peppers (different colors).
• 1 can of tomatoes canned in its own juice.
• 1 onion (medium size).
• 2 tablespoons of sugar.
• Salt.
• 3 tablespoons of olive oil.

Even someone can cook lecho Italian styleyoung, not very experienced housewife. Onion needs to be cut into half rings. Remove seeds and stalks from bell pepper, wash, dry with a kitchen towel, cut into four halves, then into squares. Put a saucepan on the fire, pour in a little olive oil, put onion, simmer it a little until it becomes transparent. Then according to the recipe, put pepper, fry it for about 10 minutes. Put tomatoes canned in their own juice. If such canned food is not available, then you can use fresh tomatoes. They need to be scalded with boiling water, remove the film, then chop with a blender or scroll through a meat grinder. Add sugar and salt, mix everything well, cover the saucepan with a lid, reduce heat, simmer for 15 minutes. Pepper should not be too soft, it should be felt on the tooth. If at the end of cooking there is a lot of sauce left at the bottom of the saucepan, then you need to remove the lid and let the liquid evaporate. Serve this salad hot or cold, both options are quite tasty. If desired, you can sprinkle with herbs and add garlic.

Lecho cooked with eggplant

You will need:

• 7 eggplants.
• 7 Bulgarian peppers.
• 1.5 liters of tomato juice.
• 1 cup refined sunflower oil.
• 3 tablespoons of vinegar.
• 1 cup of sugar.
• 1 tablespoon of salt.

Wash the eggplants, cut off the ends and cut into pieces.in half, put them in salted water for 20 minutes. This is done to remove the bitterness. Then take out the eggplants, dry them with a kitchen towel, cut into small slices or cubes. Peel the onion and cut into half rings. Cut the bell pepper into four parts, remove the seeds and cut off the veins. Pour tomato juice into a saucepan, add sunflower oil, pour in sugar and salt, put in vinegar. Bring the marinade to a boil, then add the eggplants, onions and bell peppers. Cover the saucepan with a lid and simmer for about 20 minutes. Wash the glass jars thoroughly, sterilize them in the oven, pour the lecho into the jars, roll up the lids. It turns out to be an excellent preparation for the winter.

Lecho on pork fat

You will need:

• 50 g of lard.
• 5 Bulgarian peppers.
• 4 tomatoes.
• Salt.
• Red and black ground peppers.
• 2 onions.

Cut the pork fat into small cubes.Cut the bell pepper into four parts, remove the veins and seeds. Cut large peppers into squares. Peel the onion and cut into half rings. Place the tomatoes in a bowl, pour boiling water over them, peel them, then cut into slices. Put the pork fat on the bottom of the pan. When it begins to melt and becomes transparent, add the onion and simmer it a little. Put in the bell pepper and simmer for about 10 minutes. Then add the tomatoes, red and black ground peppers, and salt. Cover the pan with a lid and simmer for another 20 minutes (stirring from time to time). Serve lecho as an appetizer. This salad is also good as a side dish for meat or potatoes.

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