Lecho in Bulgarian style
5 servings
60 minutes
Lecho in Bulgarian is a bright, sunny dish of Bulgarian cuisine that has won many hearts with its rich flavor and aroma. Its roots go back to the traditions of home canning when vegetables were prepared for the long winter. This recipe uses ripe tomatoes, sweet peppers, and garlic that turn into a thick, fragrant mass during cooking. The delicate combination of tomato sweetness, mild garlic spiciness, and pepper juiciness makes lecho an ideal complement to meat dishes, side dishes, and even as a standalone snack. It preserves well in jars for up to two years, allowing enjoyment of summer flavors at any time of the year.
1
Cut the tomatoes into 4 pieces, place them in a pot, and set on low heat. Stirring occasionally, heat and remove the skin from each piece with tweezers. After boiling, cook for about 10 minutes until they turn into juice.
- Tomatoes: 2 kg
2
While the tomatoes are boiling, clean and chop the pepper and garlic (into cubes or strips - as desired).
- Bell pepper: 2 kg
- Garlic: 0.5 head
3
When the tomatoes become almost a homogeneous mass, add sugar, salt, garlic, and pepper, mix everything well and cook for another 20 minutes.
- Sugar: 0.5 glass
- Salt: 1 teaspoon
- Garlic: 0.5 head
- Bell pepper: 2 kg
4
Pour the prepared lecho into pre-sterilized jars, seal them, and place them upside down on a towel. It can be stored in jars for up to 2 years.
