TOP 3 recipes for making Hungarian appetizers for the winter with peppers and carrots
Residents of megalopolises are used to buying pickled tomatoes, baked eggplants, and sauerkraut in stores. The owners of summer cottages and vegetable gardens preserve vegetables, process fruits. Women make vitamin salads from fresh products, and they close a Hungarian appetizer for the winter. Chili peppers, paprika, cottage cheese, tomato, beans are used in large quantities in the recipes of local cuisine, a lot of spices are added. In some dishes, vegetable oil is replaced with lard.
Features of the preparation of the Hungarian appetizer "Uncle Vanya" for the winter
To please the lecho family, you need to choose juicy vegetables, the basis of the dish is multi-colored pepper, cut into slices. Tomatoes add a pleasant sourness to the Hungarian appetizer, carrots make it spicy.
During the cooking process, vegetables retain minerals and organic acids, do not lose vitamins, which reduce vascular permeability and increase immunity.
Hungarian appetizer is eaten with meat, fish, mashed potatoes and pasta.
How to choose and prepare ingredients
To make the salad look beautiful, use peppers of different colors. You will need ripe and meaty tomatoes. Many appetizer recipes in Hungarian cuisine contain carrots. The functions of a preservative are performed by vinegar - table, wine, apple. Vegetables are washed with cool water and crushed. The tomatoes are scalded with boiling water and skinned.
Container preparation
Before making a snack, small glass jars are taken without chips, notches and cracks. The containers are washed from dust and dirt with soda, mustard powder, disinfected:
- by boiling;
- in a double boiler;
- in the oven;
- in a microwave oven.
During sterilization, microbes and fungi die, and the container does not explode, the preservation does not grow moldy. Tin lids are disinfected in boiling water.
Snack recipes
Lecho always contains peppers and tomatoes, spices and seasoning. The composition of additional ingredients varies depending on the recipe chosen.
The classic way with carrots
In order for the Hungarian appetizer to acquire a sweetish taste, housewives sprinkle vegetables with a glass of sugar. In addition to 2 kg of colored peppers, 3 kg of tomatoes, you need to take:
- 500 g carrots;
- 1.5 l. table vinegar;
- 1 onion;
- 0.5 cups sunflower oil;
- garlic.
Washed tomatoes are scalded in boiling water, freed from the skin, chopped into pieces. Peel the carrots, pass through a coarse grater. The onion and garlic are freed from the husk, cut into strips.
The seeds are extracted from the pepper, the stalks are removed, the vegetable is turned into half rings.Tomatoes are shifted into a saucepan, an incomplete glass of water is added. After the liquid has boiled, carrots are poured into the tomatoes, boiled for 5 or 6 minutes.
Put a chopped onion, chopped garlic cloves, half rings of pepper into the vegetable mass, salt, add sugar and oil, boil for another quarter of an hour, season with vinegar. Jars are filled with hot billets, sealed with tin lids.
With hot pepper
Hungarian lecho acquires a piquant and spicy taste if you add a pod of bitter paprika to the vegetables at the end of cooking. A spicy appetizer goes well with meat, served with a barbecue, and is used as a separate dish with bread.
With bean pods
To prevent vegetables from losing their natural flavor, we use odorless sunflower oil. You can add cilantro, dill, and parsley to lecho. For a change, the snack is prepared from 500 g of green beans and the same amount of pepper.
A kilogram of tomatoes is crushed and sent to the fire in a saucepan. Cut the onion into slices, put in tomato puree, pour in oil, add pepper, peeled from seeds. The vegetable mass is stewed for half an hour, and then seasoned:
- garlic;
- bay leaf;
- cloves and chili.
The appetizer is mixed, salted, sugar is poured, boiled for several minutes, combined with vinegar, transferred to jars.
Together with pepper, asparagus beans ripen, which are combined with various vegetables and added to salads. Pink or yellow tomatoes do not make a bright juice.
Boiled beets give a rich, beautiful shade. The root vegetable is put in lecho when the vegetables are stewed.
Storage tips
Soups and borscht are seasoned with Hungarian appetizers in winter, as they are prepared with vinegar, corked in sterile jars, and can be kept in the pantry.
In regions where in summer the air warms up in the shade to 30–35 ° C, it is better to store lecho in a cellar or basement with good ventilation.
The pepper snack does not lose its flavor throughout the year. An open jar should be placed in the refrigerator, the contents of the container should be eaten in a few days or used for filling the first courses.
