I personally associate lecho words with a jar of delicious pepper in tomato sauce, and I was very surprised that in different countries absolutely incredible combinations of vegetables are called so. In fact, everything is simple, it is really a vegetable stew, a dish of poor peasants, which is in any kitchen. The stewed vegetables in the restaurants menu look unprofitable, so they get names from different countries (lecho, ratatouille, etc.) to expand the range, but the essence is the same.
Lecho is a classic vegetable dish of Hungarian cuisine, which is somewhat similar to French ratatouille. Maybe that's why in every country, every housewife has her own unusual recipe for stewed vegetables, with which she treats her guests.
The idea of adding beets to lecho is not new, it was suggested to me by a recipe for soup seasonings. The result was a ready-made vegetable side dish, which helps out at a difficult moment, when there is no time to cook vegetables for meat or fish. Lecho is tasty, fragrant, with a small, sharp hint of red pepper.
If you follow the rules of hygiene during the preparation of products, thoroughly wash them, properly sterilize the dishes and the finished dish, you can store it until the spring in a cool place.
- Time: 1 hour 30 minutes
- Quantity: 1 liter
Ingredients for making lecho with beet
- 250 g of beets;
- 200 g carrots;
- 70g leeks;
- 30 g of parsley;
- 150 g tomatoes;
- 2-3 hot red pepper pods;
- 270 g of sweet pepper;
- sugar, salt, olive oil;
Method of cooking lecho with beets for the winter
Making the foundation. Fry the grated carrots in the heated oil, 5 minutes prior to readiness put the leek sliced into rings and finely chopped parsley. In this recipe, I like leeks, because, unlike onions, it is sweeter, and the taste of ready-to-eat leko is more tender.
Blanch sweet sweet pepper and hot pepper in boiling water for 5 minutes, then cut the sweet pepper into thin circles. Small pods of hot pepper can be left whole. Add the peppers to the carrots with leeks.
To make the tomatoes cook quickly, cut them into thin slices, add them to the rest of the vegetables. Put the dishes on the fire, simmer on medium heat for 10 minutes until the tomatoes are completely boiled soft.
Small beets are baked in the oven or boiled in uniform until tender. Baked beets will retain more of their useful qualities and sweets, and baked in uniform, in my opinion, it turns out watery. Rub the beets on a large grater, add to the finished vegetables.
Lecho is seasoned with sugar and salt, mix the ingredients thoroughly, again set on fire, heat the vegetables for 5-6 minutes.
Fill sterilized jars with hot vegetables, close the lids. Sterilize cans with a capacity of 500 g for 15 minutes, and cans with a capacity of 1 liter for 25 minutes. Ready lecho with beets stored in a cool place.
Exercise caution when you are going to eat canned food after long-term storage; never eat blanks with swollen lids!
