In summer, when the country houses and kitchens in the midst of harvesting vegetables, not hurt to remember the Bulgarian lecho.The recipe may consist of different ingredients, but the original is a tomato, peppers and spices.Undoubtedly, the dish is not just for the preservation of the winter.It can simply be used as a garnish or sauce instead of the main course.Yet winter harvesting is more urgent.
Lecho in Bulgarian: a recipe for beginners
easiest option to create this traditional European conservation involves the use of finished tomato juice.With this ingredient cooking process is greatly simplified.For this reason, it is recommended for beginners.Before cooking the classic Bulgarian lecho (his recipe detailed below), it is best to practice on this, simpler.
Per liter of tomato juice take 60 medium-sized peppers, glass of sugar and 9 per cent of vinegar, 2 tablespoons of salt.To cook lecho the winter, you need to pre-sterilized jars (1 liter or 0.5) and cover.Then wash the pepper, release it from the seeds and cut into slices of medium size.In principle, you can chop it and smaller, but in this case, the taste is not so bright.
next step - preparing the marinade.The tomato juice add the salt, sugar and vinegar, bringing it to a boil.Then sent to the pepper and cook, stirring for 15 minutes (sometimes a little longer, it should be soft).The result is a tasty and fragrant Bulgarian lecho (the recipe is really very simple), which will be expanded in terms of banks and to close.After cooling to room temperature, they need to be sent to storage in a cool dark place.
Bulgarian lecho the winter (the classic method of cooking)
Having mastered the previous version, you can use a more complex recipe.Per kilogram of pepper (preferably green or yellow) takes 4 kg of ripe (you can even slightly overripe) tomatoes and a handful of chopped parsley.Still need salt (tablespoon), sugar (2 tablespoons), a few bay leaves.
first be peeled tomatoes.For this splash of boiling water, then placed in ice water, after which the process will be greatly facilitated.Next, clean the peppers, removing the stem and seeds removed.Vegetables are cut into cubes of medium size and boil in a deep aluminum (or enamel) container for 20 minutes.Then add spices and herbs, bring to a boil and lay on sterile banks.Of this amount of food would be about 4.5 liters lecho.Banks are closed and sent to storage.
Bulgarian lecho: recipe with carrots
This is not a classic, but rather a variation on the theme of "conserving all that was under his hand," but it turns out pretty tasty.3 kg of tomatoes take 2 kg of sweet pepper (color here does not matter), and 500 g of carrots and onions.Also, you will need half a cup of vinegar, a cup of vegetable oil, 100 grams of sugar and 50 grams of salt (you can change the amount to taste).
Tomatoes purified as in the previous recipe and passed through a meat grinder.Onions and carrots cleaned, washed and pepper and remove from the seed.Next the crushed tomatoes combined with oil, salt, sugar and heated to boiling.Then reduce the heat and boil the marinade for 15 minutes (after poured vinegar and cook the same amount).During this time you need to prepare the other vegetables.Pepper cut into cubes, onion - half rings, shredded carrots and sticks (available on grater).
marinated vegetables were added in turn.First comes the carrots, after 10 minutes - the bow and at the end (after 5 minutes) - peppers.The resulting mass is heated for half an hour, stirring occasionally, and then sealed in sterile jars.It turns out something between lecho and Kuban salad.
