Lecho
8 servings
240 minutes
Lecho is a traditional dish of Hungarian cuisine that has captured the hearts of gourmets worldwide. Bright, aromatic, and rich in the flavors of fresh vegetables, it perfectly complements meat dishes or is served as an independent appetizer. Historically, lecho originated as a rustic dish that is simple to prepare and rich in seasonal ingredients. Its base consists of juicy tomatoes, sweet peppers, spicy onions, and carrots slowly stewed until tender. Lecho has a sweet-spicy flavor with a slight tanginess from vinegar addition, while sugar and vegetable oil give it a rich and velvety texture. This dish is great for everyday dinners as well as for canning, allowing enjoyment of summer flavors even in winter.
1
Wash and chop the tomatoes.
- Tomatoes: 3 kg
2
Wash, clean, and chop the hot pepper.
- Tsitsak (Armenian pickled peppers): 5 piece
3
Grind tomatoes and hot peppers through a meat grinder. Cook for 15 minutes.
- Tomatoes: 3 kg
- Tsitsak (Armenian pickled peppers): 5 piece
4
Clean and cut the carrot into strips.
- Carrot: 500 g
5
Clean the pepper and cut it into medium pieces.
- Bell pepper: 2 kg
6
Chop the onion.
- Onion: 400 g
7
Pour the carrots into the tomato.
- Carrot: 500 g
8
Pour salt and sugar.
- Salt: 100 g
- Sugar: 200 g
9
Pour in oil and vinegar. Boil for another 15 minutes.
- Vegetable oil: 150 ml
- Vinegar: 100 ml
10
After that, put chopped sweet pepper and chopped onion in the pot and boil for another 30 minutes.
- Bell pepper: 2 kg
- Onion: 400 g
11
Now it can be poured into sterilized jars.
12
Seal it. Place it lid down, wrap it in something warm, and leave it until completely cool.