Lecho with tomato paste: recipe. Ingredients for lecho

Classic lecho is the dish most famous in Hungarian cuisine. But this unpretentious vegetable mix so much has pleased many, that now it is prepared by mistresses of any country of the world. There are hundreds of different recipes for its preparation, but they are all united by the presence of three main components: sweet pepper, tomatoes and onions. However, you can try to make lecho with tomato paste.

The simplest method

It looks like this lech is not quite usual. After all, only 2 kilograms of sweet pepper and sauce made from the following products are used for its preparation: 0.5 kg of tomato paste, water, 35 grams of salt, 10 peppercorns, 125 grams of sugar, a couple of laurel leaves, 0.5 glasses of any Vegetable oil and 30 grams of 9% table vinegar.

The scheme of cooking lecho with tomato paste is as follows:

1. Make the sauce. To do this, in a spacious container, dilute the paste with ordinary water so that the total volume of the liquid is 1.5 liters. Add sugar, oil, spices, salt, put on strong fire and boil.
2. Pepper well rinse, clean completely from seeds and cut arbitrarily large chunks. Throw them into the sauce and cook, stirring constantly, for 15 minutes.
3. Pour the vinegar, all together boil for another 5 minutes.
4. Finished product can be placed in cans, rolled up, tightly wrapped and left in this position until the final cooling.

The mixture turns out gentle, soft and very appetizing.

Variations of Russian housewives

Russian housewives have always tried to bring a zest to any standard recipe. In this case, they came up with a lecho with tomato paste and carrots.

In this regard, a set of initial components has changed somewhat: 3 kilograms of pepper requires 1 kilogram of carrot, a liter of tomato paste, 250 grams of sugar, 35 grams of salt and 1 glass of vegetable oil and 9 per cent of vinegar.

A new mixture is prepared as follows:

1. All products are recipe, with the exception of vegetables, mix in a separate pan and bring to a boil over medium heat.
2. Wash and free from seeds pepper cut into medium-sized straw. Carrots clean and grind. To do this, it is better to use a large grater.
3. Prepared vegetables are thrown into the boiling mixture and boil for about 8-10 minutes.

Further, the procedure with cooling and cooling is repeated. This option is somewhat different from the others, but for the Russian gourmet it is most acceptable because of the presence of familiar products.

With the onion is even more delicious

Each product changes the dish in its own way. Onions, for example, make lecho with tomato paste more tender, fragrant and not so sharp. And if you add a few more tomatoes, the product will taste even nicer.

For this option, the following ratio of ingredients is suitable: 3 kilograms of sweet pepper, 1 kilogram of onions and carrots, a half-liter can of tomato paste and 0.5 kilograms of tomatoes, 0.5 cups of sugar, 100 grams of vegetable oil, 60 grams of salt and 5 A branch of a carnation.

You will need to prepare according to the following technology:

1. Vegetables rinse and grind: carrots - on a grater, cut the tomatoes into 6 parts, onion - half rings, and pepper - straw.
2. Prepared products put in an enameled container. Add sugar, salt, butter, cloves, put the mixture on fire. To the mass does not burn it, you need to stir constantly.
3. After 35 minutes after boiling, add tomato paste, cook for another half an hour until cooked.

From the cooked product you will get a wonderful cold snack.

Simplified version

There is a formula by which an analogue of the Hungarian dish is prepared in general without much trouble.

The main components of this not quite ordinary lecho: tomato paste, pepper and spices. The list of products is as follows: 1 jar (500 grams) of tomato paste, 3 kilograms of bell pepper, ½ cup of any vegetable oil, 110 grams of sugar, 35 grams of vinegar and a little salt.

The whole process of cooking takes no more than an hour. For this you need:

1. Pepper rinse, remove the core, and then cut into large chunks of 4-6 pieces.
2. Prepare the sauce from butter, sugar, pasta and salt.
3. Pepper put in a saucepan, pour tomato paste, and then put on fire and bring to a boil. After that, make the flame smaller, allow the products to pour for another 15 minutes.
4. Then add the vinegar. And after 5 minutes the finished lecho can be rolled into pre-sterilized cans.

In 5 days it will be completely ready. And in this state it will stay the whole winter.

Specificity of Bulgarian cuisine

Each nation has its own characteristics. It is noticeable not only in the way of life of people and their manner of dressing. All habits and customs can not be better characterized by national cuisine. For example, the Bulgarian lecho with tomato paste is not at all like what our hostesses are cooking. This is not the usual mixture of stewed vegetables for us, but neat pieces of sweet pepper in a fragrant filling. To make this delicacy you need: 2 kilograms of pepper, 125 grams of sugar, 800 grams of pasta and 20 grams of salt.

To prepare this dish it is necessary so:

1. Rinse pepper pods from all excess (pedicles and seeds), and then cut into even thin strips.
2. Add tomato paste with water in equal quantities, add the remaining ingredients (sugar, salt). Prepared mass pour into a saucepan, put on a fire, bring it slowly to a boil.
3. In boiling marinade put the pepper, simmer for about 20 minutes on low heat. During this time, the pepper will release the juice and at the same time become saturated with fragrant filling.

Hot mass can be immediately laid out on cans of any capacity, rolled up and sent for cooling for 1-2 days, tightly wrapped in a warm blanket.

For lovers of spicy dishes

As we have already said, cooking lecho with tomato paste can be carried out in many ways. For fans of sharpened, you can suggest the following option.

Of the products you will need : 1 kilogram of tomato paste, 20 grams of salt, 2½ kilograms of sweet pepper, 0.5 cups of vegetable and table vinegar oil, 100 grams of sugar, 1 teaspoon of paprika and chili peppers.

It is prepared very simply:

1. Pepper cut into strips.
2. Mix the remaining ingredients and bring to a boil in a wide saucepan.
3. To fall asleep in boiling mass of pepper, to cook for 5 minutes on small fire. Lecho is ready.

Now it can be rolled up and sent for safekeeping. The dish is surprisingly fast prepared, and you can eat it after 3 days. It takes time for the product to brew and acquire its taste. Then it can be eaten as a cold snack, served with meat or used as an additive to a hot dish.

Spicy salad

It is impossible to list all the preparations of lecho with tomato paste. For those who are contraindicated with acute additives and seasonings, a recipe with pepper and carrots will suit.

It will take only one and a half liter of water, salt, vegetable oil, sugar, 3 tablespoons of tomato paste, carrots and sweet peppers.

Everything is prepared in order of priority:

1. Paste with normal water. Take sugar and salt in a ratio of 1: 2 and butter. Stir all the products, pour into a wide container and slowly bring to a boil.
2. Wash carrots cut into strips, and pepper strips. Products boil alternately in boiling mass, so that they softened a bit, but not depleted, but remained crispy. Otherwise it will simply be a vegetable mash.
3. Add all the ingredients together, add peppercorns, a little cloves, a bay leaf and leave for 2-3 minutes.

Before rolling, the leaves of the laurel must necessarily be removed, so as not to give a bitter salad.

What is lecho prepared from?

Recently, vegetable dishes have become increasingly popular: fresh salads, juicy snacks or fragrant stewed mixtures. Among them, lecho stands out against the general background. At least once in the cooking practice this dish was prepared by any mistress. About him learn from childhood and love then all his life. Invented by Hungarian chefs, the dish is constantly being improved: there are new options and non-standard solutions. Most often this concerns the formulation. As you know, the main ingredients for lecho are peppers and tomatoes. But over time, the list of components has expanded noticeably. Lecho was cooked with aubergines, onions, carrots and zucchini, and tomato paste instead of tomatoes. This allowed to look at the dish itself from the other side. If initially lecho consisted of meat products: smoked meat, fried bacon or homemade sausage, then over time this mixture turned into a wonderful cold snack and even an independent dish. In its composition, a set of vegetables and spices was changed, but a simple and understandable technology for cooking was preserved. And now lecho surely can be considered an international dish.