Lecho without vinegar - the general principles of cooking
The main ingredients of this preparation are tomatoes and paprika. As a supplement can be used such vegetables: onions, zucchini, garlic, carrots, cucumbers, eggplants. The composition of the classic lecho includes only tomatoes and peppers.
Bulgarian pepper of fleshy varieties is suitable for making lecho; the thicker the walls are, the tastier the billet will be. The washed peppers cut the stalk, clean the seeds and cut. Basically it is cut in rather large chunks, but if you like the vegetables to be chopped, you can slice as you like.
Tomatoes for lecho take dense and ripe. They are washed and dried. Tomatoes can be chopped into slices, small cubes, or chopped using a meat grinder. If you want to remove the skin, pour over boiling water over tomatoes. In this case, it will be easy to remove it with a sharp knife.
Onions are peeled and shred either in half rings or in small cubes. Carrots are cleaned, washed and grated, or chopped into thin strips.
In lecho add spices, fresh herbs and sunflower oil.
Recipe 1. Lecho without vinegar
Ingredients
• five kilograms of ripe tomatoes;
• three kilograms of colored Bulgarian pepper;
• spices and greens;
• pinch of cloves;
• a pinch of black peppercorns;
• salt - 60 g;
• one and a half glasses of granulated sugar;
• Art. spoon of olive oil;
• citric acid - 5 g.
Cooking method
1. Wash tomatoes, pour boiling water and peel. Have washed peppers cut tails, clean the seeds, boil for five minutes, drain in a colander, dip into a container with ice water and peel.
2. Tomatoes cut into large cubes, and peppers along wide strips. Add all the vegetables to the cauldron, add salt and sugar, pour in a spoonful of butter and add citric acid. Boil 10 minutes.
3. Put shredded garlic, spices, herbs, pepper and cloves on the bottom of sterile, dry cans. Ready snacks spread in banks and roll up. Preserve the preservation and leave until it has cooled completely.
Recipe 2. Lecho without vinegar and oil
Ingredients
• three kilograms of fleshy tomatoes;
• kilogram of red sweet pepper;
• 20 g coarse salt;
• sugar sand - 60 g;
• fresh greens;
• a mixture of peppers, cloves and bay leaf;
• garlic head.
Cooking method
1. Tomatoes are mine. Half of the total mass is cut into medium cubes. In the washed bell pepper, cut out the stalk, clean the seeds and cut in medium pieces.
2. Vegetables put in the pan and set to cook. When the mass boils, reduce the heat, and cook for a quarter of an hour. Cut the remaining tomatoes and put them in the pan. Boil another 15 minutes.
3. Peel the garlic and chop on the plates. Chopped parsley and garlic add to lecho. Pour sugar, salt and spices there. Mix well and cook for a few more minutes.
4. We put the finished lecho into dry, clean cans and roll it up. Preservation cover with a warm blanket and leave for a day.
Recipe 3. Lecho without vinegar with carrots and onions
Ingredients
• 500 g of sweet pepper and tomatoes;
• two large carrots;
• large onion;
• several black peppercorns;
• 2 bay leaves;
• vegetable oil - 100 g;
• 50 g of granulated sugar;
• Salt - a teaspoon.
Cooking method
1. Pepper Bulgarian wash, scrub the seeds and cut into strips along. Washed and dried tomatoes cut into small cubes. Rinse the cleaned carrot and chop into thin straws, or chop it in a grated carrot for Korean. Peel the onion from the husk and cut into half rings.
2. In the cauldron pour in vegetable oil and put on a small fire. When the oil warms up, put onions and carrots in it. Fry, stirring occasionally, until the vegetables are soft. Add pepper and some tomatoes, boil for 10 minutes. Pour salt, sugar, peppercorns and bay leaves. Twist the fire to a minimum and cook lecho until ready.
3. Spread hot billet in dry, clean cans and roll up. Turn the conservation, wrap and leave to cool for a day.
Recipe 4. Bulgarian lecho without vinegar
Ingredients
• three kilograms of ripe meaty tomatoes;
• two kilograms of sweet pepper;
• half a cup of sugar;
• salt - 40 g.
Cooking method
1. Wash tomatoes, make shallow crisscross cuts. Dip the tomatoes for a couple of minutes in boiling water, then transfer them to a container with cold water, then remove the skin and cut them into slices. Pepper wash, cut tails, scrub the seeds and cut into rings.
2. Put the pepper and tomatoes in a cauldron, add salt and granulated sugar. Mix everything well and put on fire. Wait until the vegetables boil, and twist the heat to a minimum, cover and cook for 30 minutes. Lecho occasionally stir.
3. Hot lecho lay in sterile, dry jars, and roll up. Invert the preservation, cover and leave to cool for a day.
Recipe 5. Hungarian Lecho Vinegar
Ingredients
• three kilograms of onion and sweet pepper;
• 4 kg meaty tomatoes;
• Art. spoon of paprika;
• ground red pepper;
• vegetable oil and salt - to taste.
Cooking method
1. Clean the onion, rinse and chop half rings of medium thickness. Pepper wash, obsushivaem and cut centimeter strips along. The washed tomatoes are scalded with boiling water and peeled and cut into medium cubes.
2. In a cauldron, pour the oil, heat and lay out the onions, pour the paprika. Fry over a low heat for five minutes, then add the pepper. Reduce the heat and simmer for a quarter of an hour. Spread tomatoes and boil for another 10 minutes, stirring constantly. Now add red hot pepper and continue cooking for another 15 minutes.
3. Hot lecho lay on dry, pre-sterilized banks and roll up. Preserve we cover with a warm cloth, leave to cool for a day.
Recipe 6. Delicious lecho without vinegar
Ingredients
• four kilograms of fleshy tomatoes;
• one and a half kg of sweet red pepper;
• two kilograms of onions;
• salt - one and a half Art. spoons;
• granulated sugar - 3 tbsp. l .;
• garlic head;
• pinch of red and fragrant ground peppers;
• 6 bay leaves;
• vegetable oil - 100 g
Cooking method
1. Cut the washed tomatoes into slices and twist in a meat grinder, set on fire and boil until the foam disappears.
2. Onions clean, rinse and cut into thin half-rings. We cut the tails of the washed pepper, clean it from the seeds and shred along the thin straw. Peel the garlic and chop it with the help of a garlic press.
3. Put chopped peppers and onions into a boiling tomato, pour in salt, granulated sugar, ground pepper, put bay leaf, cover with lid and cook for half an hour. We take out the bay leaf, add the garlic, pour in the oil, and boil five minutes from the moment of boiling.
4. Hot lecho laid out in dry, sterilized jars, roll up, cover with a rug and leave for a day until cool.
Recipe 7. Lecho without vinegar with zucchini
Ingredients
• 2 kg 500 g zucchini;
• half a pound of sweet pepper;
• 0.7 l spicy tomato sauce;
• a glass of sugar;
• one and a half Art. spoons of salt;
• a glass of refined sunflower oil.
Cooking method
1. Peel zucchini skin, if there is a need, remove the seeds and cut them into small pieces. My sweet pepper, cut the stalks, clean the seeds and chop into thin strips.
2. Put the prepared vegetables into the cauldron, pour in salt and granulated sugar, pour in sunflower oil and tomato sauce. We mix everything well and set it on fire. As soon as the lecho boils, we reduce the fire, and cook for an hour, stirring occasionally.
3. Hot lecho lay on sterile, dry banks and roll up. We turn the preservation, cover with a rug and leave to cool for a day.
Recipe 8. Lecho without vinegar with eggplants
Ingredients
• three kilograms of tomatoes;
• one and a half kilograms of fleshy sweet pepper and eggplant;
• 2 tbsp. l salts;
• half a cup of granulated sugar and vegetable oil.
Cooking method
1. Wash tomatoes, cut into large slices and twist in a meat grinder. In the washed pepper, remove the tails, clean the seeds and cut into large cubes. Slice eggplants, sprinkle with salt, and leave for at least half an hour to get rid of bitterness. Then rinse, squeeze and chop into cubes.
2. Crushed tomatoes pour into the cauldron, add sugar and salt, pour in vegetable oil and put on fire. From the moment of boiling, boil the tomato for 20 minutes. Then put the pepper and eggplant, boil, and cook for another half hour.
3. Put the prepared hot salad in sterilized, dry jars and roll up. Preservation cover with a warm cloth and leave to cool.
Recipe 9. Lecho without vinegar
Ingredients
• three kilograms of tomatoes and peppers;
• onions and carrots - per kilogram;
• a glass of sugar;
• salt - 60 g;
• vegetable oil and spicy tomato sauce - 500 ml;
• Bay leaf;
• allspice.
Cooking method
1. Peel and wash all vegetables. Cut the tomatoes into quarters, and twist in a meat grinder. Bulgarian pepper cut lengthwise into thin strips. Grind carrots on a large segment of grater. Chop onion with thin half-rings.
2. Crushed tomatoes pour into the cauldron, send crushed Bulgarian pepper to the same place, add black pepper and bay leaf, add salt and granulated sugar, pour in oil, and send the vegetable mixture to the fire.
3. Heat half a cup of oil in a pan. Fry the onions and carrots in it.
4. Add the fried onions and carrots to the tomato, mix well, cover and cook on low heat for about two hours. In 20 minutes until cooked, pour in spicy tomato sauce.
5. Put the finished snack still hot in dry, sterile jars and roll up. Conserve cover blanket and leave to cool.
Lecho without vinegar - tips and tricks from the chefs
- For lecho, take tomatoes of fleshy varieties, only in this case you will get a thick and tasty product. You can use overripe fruit, which can no longer be used for pickling.
- To prepare lecho you can use both dried and fresh greens. Ideal for this: thyme, parsley, basil and cilantro. Fresh greens, add a few minutes to readiness, and add dried immediately.
- Experiment with the ingredients! Lecho can be cooked with zucchini, eggplant, onion and carrot. This billet is also boiled with beans and rice.
- Garlic and hot red pepper will add spice and spice to the salad.
- Lecho goes well with meat dishes, pasta and potatoes.
