TOP 7 delicious recipes for making lecho with carrots and onions for the winter
Lecho is a popular Hungarian dish. It is traditionally considered “summer” due to its bright ingredients. The recipe is different, but the base is bell peppers and tomatoes. Even more interesting is the taste of lecho with carrots and onions for the winter, and its recipes also differ in variety. Each of them requires the correct selection of ingredients and preparation.
Features of the workpiece
Lecho is a fairly simple dish. But there are still some nuances:
- The main ingredient is always pepper.
- Traditionally, peppers are cut into strips for the dish. In fact, this does not affect the taste of the dish, and you can cut it in any convenient way.
- No matter how you cut the main component, cut the rest of the vegetables in the same way so that they all come to readiness at the same time and look beautiful.
- Peel the tomatoes for uniformity.
- If not fresh, use a paste. For 2 liters of water you need 600 grams.
- Add some dried basil or marjoram for flavor.
- After a long heat treatment of vegetables, the dish itself does not need to be sterilized.
Choice of products for lecho with carrots
Be sure to choose fresh, ripe vegetables with no rotten or damaged parts. As a last resort, cut them off. There are no special rules regarding sweet pepper, but if it is fleshy, with thick walls, this will have a positive effect on the taste.
When choosing an oil, avoid one that has an additional flavor or smell. The best option is refined sunflower seeds.
Preparation of containers
Banks must be free of cracks, lids must be free of rust. They are washed with soda, then sterilized. To do this, you can use the oven, where dry cans are laid out on the side and heated to 150 degrees. Another option is a microwave. Water is poured onto the bottom of the containers and kept at medium power for a minute.
Make sure the jars are warm when pouring lecho, otherwise they will burst.
The most delicious recipes
If you decide to cook lecho with onions and carrots, then you can use both the simplest ways and more interesting options. The presence of carrots already makes the dish unusual, slightly sweetish, and other ingredients add even more interesting flavors.
Simple lecho with carrots
If you are just getting to know this dish, try the simplest one. For a classic recipe, you need a few ingredients that you probably already have at home:
- a kilogram of sweet pepper;
- 2 kilograms of tomato;
- half a kilo of carrots;
- onions - about 300 grams;
- 150 milliliters of vegetable oil;
- sugar, salt;
- 25 milliliters of 9% vinegar.
For a good taste and combination of ingredients, tomatoes need to be mashed in any convenient way. After that, boil it, pre-salt it, add sugar and vinegar, as well as oil. Then put the grated or cut into strips carrots in the same place. Time a quarter of an hour. After they pass, add the remaining components. After another third of an hour, the workpiece is ready for rolling.
Option with tomato juice
Instead of tomatoes, you can also use juice. For homemade lecho you will need:
- 2 liters of juice;
- 3 kilograms of pepper;
- half a kilogram of pepper and carrots;
- parsley dill;
- 200 milliliters of oil;
- caraway;
- sugar and salt;
- vinegar essence 70%.
Finely chop all vegetables and herbs and place them in a convenient saucepan, but fill them with the prepared juice, not water. After that add other ingredients, leave the essence for now. Pour it after the mixture has boiled for about a little less than a quarter of an hour. Boil one last time and swirl.
Tomato, bell pepper and carrot lecho - "lick your fingers"
Many may be scared off by the amount of sugar, but still the product turns out to be unusual and interesting. It still goes well with meat and other dishes. Sweetness only adds a special piquancy. Ingredients:
- tomatoes - 2-2.5 kilograms, sometimes they take up to 3;
- pepper - a kilogram and a half;
- a few carrots and onions;
- high quality vegetable oil;
- sugar - 150-20 grams, be guided by taste;
- 100 milliliters of vinegar;
- salt - also in large quantities, up to 3 tablespoons.
Chop the tomatoes, it's good if they make up an almost homogeneous gruel. Pour oil into them, salt, sweeten, then bring the resulting puree to a boil and hold for another 15 minutes. Remember to stir as the food burns quickly.
Fill in the rest of the vegetables. The vinegar can only be poured when the preparation is almost complete. Stir, try a small amount, if not done, keep a little more over the fire.
With beans
Another interesting option is with beans. The taste is unusual, but everyone will surely like it. Required components:
- 3 kilograms of tomatoes;
- a kilogram of carrots;
- 7 peppers;
- half a kilo of beans;
- 3 onions;
- 150 grams of sugar;
- 2-3 tablespoons of salt.
Beans should not be removed immediately for cooking. Leave it in water overnight. You can soak at other times, the main thing is that several hours pass before adding to the dish.
Chop the rest of the vegetables finely, put in a large enough saucepan, but leave the onion for now and keep it on low heat for half an hour. Then add the diced onion and simmer for another 10 minutes. Finally, add the beans and the rest of the ingredients. After 5 minutes, you can make the blanks themselves.
Spicy lecho
Ideal for lovers of hot snacks. You will need:
- one and a half kilograms of sweet pepper;
- 2 chili peppers
- a kilogram of tomatoes;
- half a kilo of onions;
- 200-250 grams of carrots;
- 3 pieces of garlic;
- 100 grams of sugar;
- salt;
- 50 grams of oil;
- 30 milliliters 9% vinegar;
- Bay leaf.
When preparing the ingredients, keep in mind that if you remove the seeds from the chili pepper, there will be less pungency, and if on the contrary, the dish will be hot.
All vegetables must be chopped, the tomatoes must be chopped in a blender or in another way, the main thing is that the result is a homogeneous, soft gruel with a lot of juice.
Boil the resulting puree, then throw in the carrot cubes, leave on low heat for a quarter of an hour, but stir until it softens. Then put the onion, wait another 5 minutes, pour the prepared salt, sugar and pepper go there, carefully pour the vegetable oil.
Wait another third of an hour, and when the pepper is ready, add the rest of the seasonings. Pour the vinegar before removing from heat, even before seaming.
No vinegar
Although the composition of the ingredients in most of these snacks, designed for a long time, does not do without different types of vinegar, not everyone likes it. The qualities do not suffer from the rejection of one vinegar. The following components are required:
- a kilogram of peppers and tomatoes (equally);
- carrots - 2-3 pieces;
- onions (you can take one or a little more);
- black pepper in the form of peas;
- bay leaves;
- vegetable oil - about 120-150 grams;
- sugar - a teaspoon;
- about the same amount of salt.
Pour oil into a frying pan with high walls, heat. Fry onion rings and carrot cubes on it until softened. After that, the turn of the peppers will come, the tomatoes are put with them, after 10 minutes - the rest of the ingredients. Reduce burner to minimum and keep until done.
Without sterilization
There is a lecho option in which you do not need sterilization. This will make cooking much easier. The composition is slightly different from other recipes:
- pepper;
- carrot;
- bulb;
- tomato paste or mashed potatoes;
- vinegar - a little less than a tablespoon or a teaspoon;
- vegetable oil (refined olive or sunflower oil);
- garlic (put 2-3 cloves);
- hot pepper;
- ground pepper;
- lavrushka.
First, pour the oil over the bottom of the pan, then simmer the carrot slices and onion rings. Make sure that the color does not turn golden, that is, do not fry, just enough for the vegetables to become soft.
After another ten to fifteen minutes, heat with pepper. Use the tomato paste to make the sauce.
To do this, dilute with water in a ratio of one to three, salt, sweeten with sugar, do not forget ground pepper. Pour the sauce into the vegetables, add the rest of the ingredients. Once it comes to a boil, mark the next 10 minutes and add vinegar at the end.
Further storage
Such blanks do not deteriorate and are safe even during long-term storage. You can even season or up to a year. Moreover, in a closed form, it is allowed to do this even at normal temperatures, indoors, but without access to direct sunlight. For example, in a pantry and away from heaters.
However, the opened can is cooled. A refrigerator will do.
