7 best step-by-step recipes for real Bulgarian lecho for the winter
Thanks to the recipes of the Bulgarian lecho for the winter, it is possible to preserve the taste and aroma of a fresh product. The ready-made appetizer can be eaten separately, served with other dishes, or added to a stew. The recipes differ in the additional ingredients used in the spices, as well as in the preparation method. First you need to select vegetables and prepare containers, storage times largely depend on this.
Content
Secrets of cooking lecho in Bulgarian
Tips that will come in handy while salting lecho according to any of the proposed recipes:
- it is better to put the finished salad in small jars;
- vegetables are the same size;
- peppers should be cleaned of partitions and seeds;
- to remove the skin from tomatoes, they must be placed first in hot water, and then in cold water;
- do not subject the peppers to too long heat treatment, otherwise the skin will peel off and the taste of the dish will deteriorate.
Preparation of containers and ingredients
It is important to choose the right vegetables. The taste of the future dish will depend on the choice:
- They choose only ripe, juicy peppers, without damage and signs of decay. They shouldn't be overripe.
- Of tomatoes, large specimens are more suitable, slightly overripe, with fleshy pulp, but without rot.
Responsibly, you should approach the choice of packaging. There should be no cracks or chips on the surface of each container. All cans must be thoroughly washed in soap or soda solution. After that, they are sterilized. Be sure to boil the lids.
Cooking recipes
There are many options for making lecho. To get a harmonious taste, you need to follow the recommended proportions and take into account all recommendations.
Real traditional Bulgarian lecho
For the classic version of lecho for long-term storage, the following ingredients are required:
- tomatoes - 2.8 kg;
- Bulgarian pepper - 1.9 kg;
- salt - 38 g;
- sugar - 67 g;
- peppercorns;
- cloves - 3 pieces;
- apple cider vinegar - 47 ml.
The cooking process will not be difficult:
- bell peppers are peeled from the inside and cut into longitudinal strips;
- peel off the tomatoes, then grind with a blender;
- the resulting tomato juice is sent to the stove and after boiling it is simmered for 16 minutes;
- peppers are added to the tomato mass and brought to a boil;
- add spices, cook for 14 minutes;
- pour in vinegar and cook for another 2 minutes;
- ready-made salad is poured into jars.
Garlic option
Garlic gives the appetizer a pleasant and unusual flavor. To prepare a snack, you will need the following components:
- sweet pepper - 4.7 kg;
- tomatoes - 3.6 kg;
- vinegar - 73 ml;
- sugar - 220 g;
- garlic - 36 g;
- vegetable oil - 108 ml;
- salt.
The instruction includes the following steps:
- chop tomatoes in a blender, put on fire and bring to a boil;
- pieces of Bulgarian pepper are sent to the boiling sauce, as soon as the mixture boils, salt, sugar and butter are added;
- after 17 minutes, add chopped garlic and vinegar;
- after 4 minutes, the lecho is ready for distribution into containers.
No vinegar
Tomato acid is enough to close the lecho for a long time. To prepare a dish according to this recipe, you will need the following components:
- tomatoes - 950 g;
- Bulgarian pepper - 655 g;
- vegetable oil - 48 ml;
- salt and sugar.
With a step-by-step job description, making a snack is easy:
- the peppers are cut into thin longitudinal strips;
- peeled tomatoes are ground in a blender;
- tomato paste is sent to the pan, salt, sugar, oil are added, after boiling, boil for another 11 minutes;
- fall asleep vegetable strips, wait for a boil and cook for 12 minutes;
- the finished appetizer is laid out in a container.
With carrots and onions
To prepare a snack, you will need the following products:
- tomatoes - 2.7 kg;
- Bulgarian pepper - 1.3 kg;
- carrots - 550 g;
- onions - 270 g;
- vegetable oil - 175 ml;
- sugar - 170 g;
- vinegar - 90 ml;
- salt - 82 g.
The work involves the implementation of a number of sequential actions:
- chop tomatoes with a blender, grate carrots, cut peppers and onions in half rings;
- put tomato paste on fire, add salt and sugar, after boiling, cook for 13 minutes;
- vegetables are added to the sauce and continue to cook for 32 minutes;
- pour in vinegar and cook for a couple of minutes;
- lecho is ready to be poured into vessels.
With pepper and tomato paste
For the salad, you need to prepare the following components:
- Bulgarian pepper - 1.8 kg;
- tomato paste - 180 g;
- sugar - 145 g;
- vegetable oil - 80 ml;
- vinegar - 46 ml;
- salt - 36 g;
- lavrushka;
- peppercorns.
The cooking process is as follows:
- cut peppers into cubes;
- two liters of water are poured into a large container, spices and tomato paste are added, brought to a boil;
- immerse the vegetable cubes in the tomato mass;
- after boiling, cook for 16 minutes;
- the salad is laid out in prepared containers.
With tomato juice
The composition contains products such as:
- sweet pepper - 4.6 kg;
- tomato juice - 800 ml;
- sugar - 225 g;
- sunflower oil - 235 ml;
- vinegar - 112 ml;
- salt - 38 g;
- garlic - 36 g;
- peppercorns.
Step-by-step instruction:
- prepared tomato juice is poured into the pan, spices, garlic are added;
- as soon as the tomato mass boils, add the peppers, cut into strips;
- continue to cook vegetables for 14 minutes;
- pepper is first placed in jars, and then poured with juice.
With eggplant
The dish is prepared with the following ingredients:
- tomatoes - 2.9 kg;
- eggplants and bell peppers - 11 each;
- garlic - 37 g;
- chili - half a pod;
- vinegar - 126 ml;
- sugar - 124 g;
- salt - 42 g;
- sunflower oil - 125 ml.
Cooking is carried out, observing the following sequence of actions:
- tomatoes and hot peppers are ground in a blender;
- the tomato mixture is brought to a boil and cooked for 28 minutes;
- cut sweet peppers into strips, eggplants into rings;
- eggplant rings are covered with salt for 14 minutes;
- pepper, eggplant, salt, sugar, oil are added to boiling tomato paste and boiled for 27 minutes;
- add garlic and vinegar, cook for another three minutes;
- lay out the lecho in the prepared container.
How to store workpieces correctly?
You need to store lecho in a cool, dark place. The basement is ideal. In such conditions, the snack retains its taste and benefits for one year. It is permissible to store it in an apartment, away from heating appliances.
