Canning: favorite letcho

Lecho - known Hungarian cuisine, our country was transformed almost beyond recognition. If any hostess in Hungary say that letcho - this is the second dish of stewed vegetables, then our country will describe this dish as one of the most delicious winter preparations. Well, such a change in the original recipe - a natural phenomenon when one dish of food goes to food in other countries. So let's prepare letcho just as we have become accustomed to cook it - preserve.

Recipes for canning peppers in tomato puree, born from the original recipe Hungarian letcho, today in our country has invented countless. Every housewife who loves to do such a workpiece, typically has its own quirks that give this salad harvesting individuality and brightness. In general, any letcho leaves in the winter with a bang: it can be served simply as a snack, added to soups, refill them as sauce main dishes, used as a garnish - in any case it is very, very tasty!

Preparation of canned letcho is hardly difficult. Vegetables are cut and / or twist through a meat grinder, a little weary in the pan and pour the vegetable mixture over the sterilized jars, then wheeled covers. To cope with such a dish can easily even once does not make preparations for winter cooking. Well, we have to make you more easier to describe in detail some of the most interesting in our view options canning letcho.

Canning recipes for winter letcho

To prepare the letcho can be used a variety of vegetables, spices and seasonings, snacks and recipes that billet so many that to enumerate all is just not possible. Therefore, we will talk about some simple and interesting, very different versions of this wonderful dish.

Simple recipe for making lecho pepper and tomato in Bulgarian

You will need: 1 kg of tomato puree and sweet pepper, 2 tablespoons sugar, 1 tbsp salt.

How to Cook lecho in Bulgarian. Take the peppers of different colors, cut it wide strips or squares. To prepare the tomato Uvarov minced tomatoes 2-3 times, put pepper, add salt and sugar, boil for 20-30 minutes over medium heat, stirring constantly, then roll on letcho sterilized jars.

For this recipe, you can add vinegar (9%) and vegetable oil, and letcho will have a little different. The oil is placed in a tomato with peppers and vinegar - after a half-hour before cooking Rolling.

Very fragrant, spicy letcho obtained by the following recipe.

Cooking recipe spicy letcho

You will need: 3 kg of tomatoes (or 2 liters of fresh tomato juice), 2 kg of pepper, 2 large carrots, 300 grams of garlic, peas 10 allspice, 2-3 pods hot pepper, clove buds 10, 3 tablespoons sugar and 2 tablespoons salt.

How to cook spicy letcho. Remove the skin from the tomatoes twist in a meat grinder or blender pyurirovat. Cut into strips pepper, rub on a coarse grater carrots, connect all, add salt and sugar, add spices and bring to a boil and boil for 5-10 minutes letcho, then decomposed into hot sterilized jars, sterilized for 10 minutes (1 liter) or 20 minutes (banks by 3L) roll.

One of the most popular options letcho - with carrots, peppers and zucchini.

Cooking recipe letcho "Assorted vegetables"

You will need: 3 kg of tomatoes, carrots and red bell pepper, 2 kg of onions, 150 grams of vinegar, 1 cup vegetable oil, 2 tbsp sugar, 3 tablespoons or salt to taste.

How to Cook lecho "cuts". All vegetables are cut randomly about the same slices, stacked in a pan, pour oil, are filled with sugar and salt, and stew for 20-30 minutes, then poured vinegar letcho mixed and hot expanded in sterilized jars, then roll it with sterile lids inverted and wrapped blanket and thereby kept at room temperature until cool.

Interesting and popular option letcho with the addition of eggplant.

Letcho recipe with eggplant

You will need: 3 kg of tomatoes, 1.5 kg fleshy green and red peppers and eggplant, 2 tablespoons salt, 0.5 cups of vegetable oil and sugar.

How to Cook lecho with eggplant. Blender or using a meat grinder to grind the tomatoes in a saucepan bring to a boil, boil for half an hour, season with butter, salt and sugar, boil the same amount, add chopped into large cubes or cubes peppers, diced unpeeled eggplant into cubes, bring everything to a boil, cook for another 30 min. Hot is letcho expanded in sterile jars and roll sterilized lids.

Features canning letcho

• Use only the large fleshy fruit, filled with juices - letcho of them were delicious.
• Cutting the ingredients - important question: narezhet them finely, and get a snack resembling ketchup with chunks of vegetables and large slicing to better appreciate the taste of the dish range is made up of notes of aromas of pepper, tomato, zucchini, onions, carrots and other vegetables used.
• Excellent choice - combine letcho peppers of different colors, but you can use only the red.
• The composition of the ingredients for letcho can be quite simple - it is possible to prepare a sweet pepper with tomato, sugar and salt, or quite complex and varied - from zucchini, peppers, carrots, onions, garlic, tomato, hot pepper, vinegar, herbs, salt , vegetable oils, sugars and even beans.