Recipes lecho of a tomato

Vegetarian dish lecho of tomato is used as an independent snack, and also add as a side dish. For a nice salad you need to use red bell pepper.

Lecho is prepared with spicy or sweet, more liquid or thick - lots of options. It is still unclear where this salad first appeared - in Hungary or in Bulgaria. Nevertheless, a delicious and colorful dish is prepared in different countries, and each of these peoples have their own options.

Bessarabian recipe

To prepare lecho from a tomato, it is advisable to choose a fleshy pepper. Tomatoes (5 kg) are passed through a meat grinder, and for 10 minutes they are boiled over medium heat. In a boiling mass pour in vegetable oil (300 grams) and add 0.5 kilograms of sugar, pepper (10 pc.), Bay leaf and vinegar (2 tablespoons).

Bulgarian pepper (6 kg) is cut into strips, added to boiling mass and boiled for 10 minutes. Slice the onion (2 kg) with medium half rings. Vegetable mass is boiled Within five minutes. Basically, this salad harvests for the winter southerners.

Preserve lecho

In autumn, summer vegetables and fruits are preserved in order to replenish the supply of vitamins and to diversify the food in the winter season. For the preparation of lecho of tomato and Bulgarian pepper, the cans are sterilized, as this salad is preserved by hot packing. Prepared banks preheat and pour lecho, and then immediately cork them. This salad is easy to prepare, and there are such products almost every southerner in the garden.

Lecho in Hungarian

Let's try to figure out how to make lecho from tomato in Hungarian. For this recipe, take the green pepper (1, 4 kg) and cut it into strips. In order to quickly peel the tomatoes from the peel, they are lowered into boiling water, and then into cold water.

Tomatoes (600 grams) are cut into large slices. Then they cut the onion with semirings. In deep dishes fry the fat (50 g) and onions (2 heads), and then add the paprika. There, pepper and tomatoes are piled together, salted and continue to cook on medium heat.

Recipe with rice

When harvesting for the winter, lecho of tomato and rice should be boiled beforehand. Carrots (1 kg) are rubbed and stewed in a deep bowl. Tomatoes (1 kg) are ground in a meat grinder and cut into onions (1 kg). Tomatoes and onion combine with carrots and continue to stew. Then add chopped pepper (1 kg), boiled rice (0.5 kg), sugar and a glass of water. Salt to taste and pour 2 tablespoons of vinegar. The mixture is stewed for 30 minutes, and then it is placed in pre-prepared jars and sealed.

With this method of conservation, certain rules must be strictly observed:

1. By the time of packaging, the cans must be sterilized and heated.
2. To fill with salads it is necessary, having deviated from edge on 1,5 sm below a neck.
3. When filling the can, it must be immediately capped.

There are many recipes lecho of tomato - in Bulgarian, Cossack, with garlic, without vinegar and so on. This canned salad is a real storehouse of vitamins, and besides, it fits well with other foods on the table. And finally, it is very easy to prepare it.