Lecho with carrots and onions. Preservation for winter

This dish is considered to be Hungarian nationalkitchen, although it is popular in many countries of Europe. What you need to properly prepare? Like many very popular dishes, it does not have strict, precise recipes and lecho. Pepper, onions, carrots, tomato paste or fresh tomatoes are the main ingredients. And that carrot in some cases is a big question. And variations on a given topic can be very different from one another in different countries and even areas. When served on the table, lecho often appears as a beautiful and fragrant (mainly because of pepper aftertaste) side dish. For example, in East Germany it is served with grilled meat, traditional sautéed sausages and sausages.

In Hungarian

And in Hungary in lecho traditionally add meatIngredients, for example, smoked meat or pork sausage. There they prepare it as a full-fledged separate dish. And when almost ready, then poured raw unmixed eggs and eat with a solid amount of soft wheat bread.

Lecho with carrots and onions: recipe

In post-Soviet countries, lecho also,certainly, adapted to the tastes and preferences of the population. We do not traditionally have meat. But it is very popular in the people lecho of pepper, carrots, onions for the winter - as conservation accessible, vitamin and tasty. Well, shall we try and cook?

Ingredients

We will need: three kilograms of fresh tomatoes, 3-4 carrots, 5 bulbs, a kilogram of one and a half Bulgarian sweet pepper, half a glass of lean sunflower oil, half a cup of sugar, a large spoonful of salt, a large cooking pot, sterilized jars with lids.

Preparation

1. Tomatoes are thoroughly washed, cut out a peduncle, possible rot, spoiled places. Cut into pieces rather large and send to a blender (or meat grinder).
2. It is better to take a saucepan more. In it, shift the tomato mass from the blender. On a small fire, cook for 15 minutes after boiling (the mass should gently whistle, but not boil).
3. Carrots are cleaned and three are large (some landladies here prefer to cut rings or semirings).
4. Onion is peeled, cut into a half-ring.
5. Carrots and onions are introduced into a pan with tomato paste and cook on very low heat for another 15 minutes.
6. Bulgarian sweet pepper thoroughly rinsed, removing the stem and seeds. We cut into slices or strips - as you like. Throw in the pan and cook for another 15 minutes.
7. At the very end, we introduce oil, sugar, and salt.
8. Ready to eat lecho with carrots and onions. The recipe, as you can see, is quite simple. The main thing here is not to allow the pepper to be digested. Then his skin will separate from the pulp, which does not look very aesthetic.

It remains a traditional method to pour into jars, sterilize and roll with boiled lids. And in winter, at Christmas time, for example, we open and eat with pleasure.

With vinegar

Another option is to cook lecho with carrots and onions. The recipe contains vinegar, as some housewives are reinsured in this way from blowing cans.

We will need: three kilos of sweet pepper, half a kilo of carrots and the same onions, a few parsley sticks, a pound of fresh tomatoes, a glass of lean oil, 30 grams of table vinegar, half a cup of sugar, a pepper.

1. The main "chip" of this lecho with carrots and onions -The recipe begins with baking pepper in the oven on a baking sheet. When the vegetable reaches a half-finished state, remove the peel from it and cleanse the seeds and stems, cut into thin slices.
2. Chop onion and fry in lean oil until golden.
3. Separately fry the frayed carrots and the roots of parsley.
4. Tomatoes are scalded with steep boiling water and cleaned ofskin. We send it to a blender or a meat grinder. Then, all previously prepared ingredients that have been pretreated are mixed in a saucepan. Cook on low heat (15 minutes) lecho with carrots and onions. The recipe is simple, but the result is excellent! It remains only to pour the mass into jars, sterilize and roll for the winter.