Lecho
10 servings
90 minutes
Lecho is a bright, aromatic dish from Hungarian cuisine that has become a favorite in many countries. Its roots trace back to traditional peasant recipes using simple, accessible vegetables. The base of lecho consists of sweet peppers, tomatoes, carrots, and onions, giving it a rich, slightly sweet flavor with a hint of spices. Lecho is versatile: it can be served as a side dish with meat and fish, added to soups and stews, or enjoyed as a standalone dish. Thanks to the combination of vegetables, it is rich in vitamins and perfect for winter preparations. Tomatoes and vinegar create a pleasant sweet-sour base while herbs add freshness. Lecho can be enjoyed warm or chilled while savoring its delicate and rich taste.
1
Pour the tomato juice into the pot.
- Tomato juice: 1.5 l
2
Add vinegar, sugar, salt, pepper mix, and bay leaf. Place on medium heat.
- 9% table vinegar: 50 ml
- Sugar: 0.5 tablespoon
- Salt: 0.5 tablespoon
- Mixed peppercorns (four peppers): 0.5 tablespoon
- Bay leaf: 3 pieces
3
While the juice is heating, cut the tomatoes (small ones in half, large ones into quarters). Add them to the pot.
- Tomatoes: 1.5 kg
4
Slice the onion into half rings and add to the pot.
- Onion: 3 heads
5
Slice the carrot and add it to the pot.
- Carrot: 3 pieces
6
Slice the pepper and add it to the pot. All vegetables should fill the pot, but there should be enough space to stir them.
- Bell pepper: 5 kg
7
Add a few sprigs of your favorite greens and mix.
- Fresh herbs: to taste
8
Keep on medium heat for 15 minutes, stirring.
9
Place the vegetables in hot sterile jars using a slotted spoon.
10
Pour some juice into the jars, close them and turn them upside down. Cover with a towel and keep like this until completely cool. The finished lecho can be consumed with meat and fish, as a side dish, or added to soups and stews.
