Lecho of pepper. Several variants
Lecho of pepper is a dish of Hungarian cuisine. Naturally, getting to other countries, the recipe varies slightly. Each hostess adds her own flavor or a new ingredient. But the main ingredient of this dish is invariably sweet pepper. It is in combination with other products that makes lecho of pepper unusually tasty.
First you need to prepare vegetables. Tomatoes are washed with water, cut into large pieces and turned into tomato. To do this, you can use a blender or a meat grinder. Pepper is purified from seeds with pedicels and cut into long pieces (along) 4 or more pieces, depending on the size of the vegetable.
Carrots clean and three with a small grater. At the pepper we remove the seeds and stem, we cut it into strips. We put a pan on the fire. We pour tomato paste, butter and vinegar into it. There we add salt and sugar. When the mixture boils, put pepper and carrots into it. We cook for 8 minutes. Then put the lecho of pepper and carrots into cans.
And finally a lecho with eggplants. We take 4 kilograms of tomatoes, two medium eggplants, 7 large peppers, two onions, 200 milliliters of vegetable oil, salt, tarragon and sugar.
Vegetables need to be washed and cleaned. Tomatoes cut slices, and peppers, onions and eggplants - ringlets. Eggplants fry in a frying pan with vegetable oil until they become soft. Put the remaining vegetables in a saucepan and cook for 15 minutes. Then add the spices and continue to cook for another 20 minutes. Then put eggplants in a pot. We cook another 15 minutes. Then we lay out the lecho in pasteurized jars and roll it up with lids.
Recipes cooking lecho lots of. Each of them is good in its own way. Therefore, choose a more suitable one and make blanks for the winter.
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