One of the popular side dishes in Europe is lecho. This dish was invented in Hungary, from where it spread all over the world. Nowadays, lecho is prepared according to many different recipes. However, there is no exact recipe for this dish. It is only known that in lecho is necessarily added sweet red peppers, tomatoes and onions.
Lecho is used in Germany as a garnish to meat dishes, in France they replace Ratatouille
. In many countries it is customary to make lecho for the winter period. Let’s give a recipe on how you can make lecho at home.
Ingredients for lecho:
- tomatoes – 2,5 kg;
- bell pepper – 2 kg;
- garlic – 50 g;
- sugar – 4 tbsp;
- salt – 2 tbsp;
- ground black pepper – 1 tsp;
- vinegar 9% – 2 tablespoons;
- vegetable oil – 120 g.
Preparation of lecho:
Sterilize jars and lids in boiling water, and then in a warm oven or microwave. Remove the stalks from the tomatoes, make a cross cut. Pour boiling water over the tomatoes and leave for 10-15 minutes.
At this time, peel garlic cloves, remove the stems and insides from the peppers. Cut peppers into large pieces, and garlic cloves into thin plates.
Peel the tomatoes from the skin and cut into slices, put them in a saucepan.
Bring tomatoes to a boil over medium heat, after 4 minutes, whisk with an immersion blender.
Again bring the tomato mass to a boil, pour sugar, salt and ground black pepper into it. Pour vegetable oil to the tomatoes, cook under a loose lid for 5 minutes.
Add garlic and peppers to the tomato mixture.
Stir the vegetables in the tomato mixture and bring back to a boil, then cook for 10 minutes.
Then pour vinegar into the mixture, stir. Turn down the heat to a minimum and begin to carefully transfer the lecho into jars. Close the jars with lecho and turn them upside down.
Cover the hot jars with a towel and leave them to cool down. You get a classic tasty lecho for the winter.
