A quick and tasty option. Lecho recipe for the winter with pepper and carrots

Lecho is a classic dish of Hungarian cuisine, which is quite common in European countries. The white person does not have an exact recipe because everyone in their country prepares it differently. And if you have already closed several jars of eggplant, pepper and bean lecho, cook it this time with hot pepper and carrots. theLime shares the easiest recipe ever.

Ingredients: sweet bell pepper (3 kg), tomato juice (3 l), carrots (0.5 kg), garlic (3 heads), hot pepper (1 pc.), vegetable oil (375 ml), sugar (250 g), salt (1 tablespoon), vinegar (3 tablespoons).


We wash all the vegetables in running water from dust and dirt.

We cut the paprika, clean it of seeds and white veins, cut it into a fairly large cube. We clean the roots and three on a coarse grater.

We also clean the whole pepper from the seeds and cut into small pieces. Remember that before you cut such a pepper, you must wear gloves to avoid burns.

Garlic is cleaned and cut into small cubes or passed through a press.

Pour the tomato juice into a large pot, and then add the grated carrots, chopped peppers, chopped garlic. Add salt, sugar, vegetable oil, vinegar. Put on fire and boil for about 20 minutes.

In the meantime, you need to make pots and lids. For such a low it is best to take small cans of 0.5 liters. First we wash them in running water with baking soda or detergent, then we sterilize them in the microwave. Pour a little water in each, put in the oven, set the highest power and wait 5-10 minutes. Boil the lids in a pot of water for 5-7 minutes.

Pour the boiling lecho into sterile jars and close tightly with lids. We turn it upside down and wrap it with a warm blanket or blanket for about a day (until it cools completely). Then we clean in a cool dark place until winter.


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