Recipes

Bulgarian lecho for the winter

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Despite the name, lepo in Bulgarian is a traditional Hungarian dish. Such preparation for the winter preserves the wonderful taste and aroma of fresh Bulgarian pepper. This recipe is classic. It consists of only a few ingredients. In addition to tomatoes and sweet peppers, there are no more vegetables in it. In addition, some spices are added to lecho.

Bulgarian-style lecho can be added to the stew, used as a supplement to the main dish or eaten as an independent dish. Below you will see a traditional and unconventional recipe for Bulgarian lecho.

Traditional Bulgarian lecho

It is very important to pay attention to the quality of the vegetables themselves. It depends on them how tasty the salad will turn out. Pepper for harvesting should not overripe. We choose only ripe and juicy fruits. The color of pepper can be absolutely any. But most often choose exactly red varieties. But tomatoes can be slightly overripe, but they should not be rot. Choose soft bright red fruits.

To cook the classic Hungarian lecho will need:

  • ripe soft tomatoes - three kilograms;
  • Bulgarian sweet pepper - two kilograms;
  • salt - about 40 grams;
  • granulated sugar - about 70 grams;
  • allspice peas - 5 pieces;
  • carnation - 4 pieces;
  • black pepper peas - 5 pieces;
  • Apple vinegar 6% - 1.5 tablespoons.

Now you can begin the process of cooking. To do this, peel and chop the vegetables. My sweet Bulgarian pepper, cut in half, remove all the seeds and cut the stem. Further, the fruits are cut along into large slices. Tomatoes should also be washed, remove the stem and, if desired, the skin. But you can immediately chop the tomatoes with a food processor or meat grinder. The resulting tomato mass is poured into a large container and set on fire. After the tomato puree boils it boil for 15 minutes, stirring occasionally and removing the foam from the skimmer. Now it is time to throw chopped peppers into the mass. The mixture is again brought to a boil.

Attention! After a few minutes, the Bulgarian pepper will begin to decrease in volume.

Then add all the spices to the dish and boil over low heat for another 15 minutes. During this time, the pepper should be soft. Readiness is checked with a fork. A few minutes before full readiness, apple vinegar is poured into the container.

Important! Before rolling up the salad, try it on salt and pepper. If something is missing, you can add until the cooking process is over.

Next, the salad is poured into prepared sterilized jars and rolled. The first day of the workpiece must be inverted and wrapped in a blanket. After complete cooling of the tank is moved to the cellar or any cool room. Hungarians themselves eat lecho as a separate dish. It can add chicken eggs or smoked meats. We also eat this salad as a snack or addition to side dishes.

Unconventional recipe for Bulgarian lecho

The Russians tried to create their own leko version, adding only a few new ingredients. So, the Russian version of lecho is prepared from the following products:

  • fresh meaty tomatoes - one kilogram;
  • ripe Bulgarian pepper of any color - two kilograms;
  • on a bunch of cilantro and dill;
  • garlic - from 8 to 10 teeth;
  • vegetable refined oil - one glass;
  • ground black pepper - one teaspoon;
  • onions (medium size) - 4 pieces;
  • sugar - one glass;
  • ground paprika dry - one teaspoon;
  • table vinegar - one teaspoon;
  • salt (to taste).

We start cooking the preparation with the cutting of vegetables. Pepper clean and cut, as in the previous recipe. Then peel and cut the onion into half rings. Fresh my tomatoes and cut into large pieces. Now we put on a large frying pan and start adding vegetables one by one. First on the pan throw the onions, it must be brought to a transparent state. After that, add the chopped tomatoes and simmer on low heat in their own juice for 20 minutes.

After that, the prepared pepper is thrown into the pan and continue to cook lecho for another 5 minutes. After this time it is necessary to remove the lid from the pan and then stew the salad for another 10 minutes. All this time, the workpiece should be stirred so that it does not stick to the bottom.

Now it's time to add finely chopped garlic, apple cider vinegar and sugar to the dish. Cook another 20 minutes. The last add chopped greens. With her lecho should boil a few more minutes and can be turned off. Now the workpiece can be poured into containers and rolled up.

Attention! You need to store salad in the same way as classic lecho.

Some secrets of cooking lecho

Whatever recipe you use lecho, you will definitely need the following tips:

  1. Salads are better to roll in small jars of 0.5 or 1 liter.
  2. Chopped vegetables should be about the same size. This salad will look much more attractive and appetizing.
  3. If the recipe for salad is vinegar, then you need to use only enamelware. Also, it should not be any cracks and other flaws.

Conclusion

Now you know for sure that the Bulgarian-style lecho for the winter is a Hungarian dish with a very simple composition and a quick cooking process. Such preparation preserves not only the aroma of fresh vegetables, but also the taste, as well as some vitamins.

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