One of the foreign recipes is Hungarian lecho. The preparation excited the imagination of housewives even more than eggplant caviar.
You don’t even have to check – the jars of lecho are among the first to empty in winter, so the preparation never spoils.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to prepare real Hungarian lecho.
You will need:
- bell pepper - 2.5 kg;
- tomato juice - 1 l;
- sugar - 100 g;
- vegetable oil - 100 ml;
- salt (coarse) - 2 tsp;
- paprika (ground) - 1 tsp;
- hot pepper (ground) - 1 tsp;
- vinegar (9%) - 100 ml.
How to cook
1. For Hungarian lecho, you need to choose the most fleshy and juicy pepper. Remove the stalk, seeds, cut into half rings.
2. Take tomato juice or dilute tomato paste with water (500 ml paste per 600 ml water), add oil, vinegar, salt and sugar, paprika and bring the sauce to a boil.
3. After the paste has boiled for a couple of minutes, add the chopped pepper and cook on low heat for 7-10 minutes.
4. Pour the lecho into sterilized jars, close with lids, turn over and leave for 12 hours under a towel.
Once cool, store in a cool, dark place. Enjoy!
Earlier we talked about what you need to add to the water when boiling fresh eggs .
Expert: Julia Arkhipova
