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Lecho made of bell peppers with tomatoes for winter
Lecho came to us from traditional Hungarian cuisine, but it very much resembles French ratatouille. Initially, lecho was made from bell peppers with tomatoes and the addition of onions, without any other products. Later, in other countries, this dish was adapted to available products, each hostess supplemented the recipe in her own way. Now you can find recipes with carrots, smoked meat, from zucchini or lecho made from eggplants and other variations. We offer a simple recipe with a spicy garlic aroma.
Caloric value: 42 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- bell pepper – 1.5 kg;
- tomatoes – 3 kg;
- sugar – 1 cup (250 g.);
- salt – 1 tbsp. (heaped);
- garlic – 6-7 cloves.
First sterilize jars and lids.
Preparation
- Prepare the necessary ingredients to make lecho from bell peppers with tomatoes for winter.
- Clean the peppers from seeds and stems, rinse, dry, and cut into small strips.
- Cut the tomatoes into wedges, removing the stems beforehand.
- In a deep pot, pour half of the prepared tomatoes.
- Add all the prepared bell peppers to the tomatoes. Place on the heat.
- Stirring occasionally, bring the mixture to a boil. After boiling, reduce the heat to below medium and simmer the vegetables for about 10-15 minutes.
- While the lecho is cooking, prepare the garlic: cut it into small cubes.
- Next, add the remaining part of the tomatoes to the pot. Over medium heat, stirring occasionally, bring to a boil.
- After boiling, add salt and sugar. Stir and cook for another 20 minutes.
- After twenty minutes, add the garlic, mix everything, and continue cooking for another 10 minutes.
- Remove the lecho from the heat.
- Fill the prepared jars with lecho to the rim of the neck. Screw on the lids and turn them over. Leave the jars to cool completely at room temperature.
Lecho made from bell peppers with tomatoes for winter without vinegar is ready.
