Hungarian snack: a recipe for the winter with carrots and peppers, storage conditions

Metropolitan residents are accustomed to buying pickled tomatoes, baked eggplants, and sauerkraut in stores. The owners of dachas and vegetable gardens canned vegetables, processed fruits. From fresh products, women make vitamin salads, close the Hungarian snack for the winter. In the recipes of local cuisine, chili pepper, paprika, cottage cheese, tomato, beans are used in large quantities, many spices are added. In some dishes, vegetable oil is replaced with lard.

Features of cooking the Hungarian snack "Uncle Vanya" for the winter

To please the lecho family, you need to choose juicy vegetables, the basis of the dish is multi-colored peppers, cut into slices. Tomatoes give 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 eaten with meat, fish, mashed potatoes and pasta.

How to select and prepare ingredients

To make the salad beautiful, peppers of different colors are used. You need ripe and fleshy tomatoes. Many snack recipes in Hungarian cuisine include carrots. The functions of a preservative are performed by vinegar - table, wine, apple. Vegetables are washed with cool water and chopped. Tomatoes are scalded with boiling water and skinned.

Preparing the container

Before making a snack, glass jars of small volume are selected without chips, notches and cracks. Containers are washed from dust and dirt with soda, mustard powder, disinfected:

• by boiling;
• in a double boiler;
• in the oven;
• in the 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

In lecho there is always pepper and tomatoes, spices and seasoning. The composition of additional ingredients varies depending on the selected recipe.

The classic way with carrots

To make the Hungarian appetizer taste sweet, housewives sprinkle vegetables with a glass of sugar. In addition to 2 kg of colorful peppers, 3 kg of tomatoes, you need to take:

• 500g carrots;
• 1.5 l. table vinegar;
• 1 onion;
• 0.5 cup sunflower oil;
• garlic.

Washed tomatoes are scalded in boiling water, freed from the skin, chopped into pieces. Carrots are peeled, passed through a coarse grater. The onion and garlic are freed from the husk, cut into strips.

Seeds are removed from the pepper, the stalks are removed, the vegetable is turned into half rings. Tomatoes are transferred to the pan, an incomplete glass of water is added. After the liquid boils, carrots are poured into the tomatoes, boiled for 5 or 6 minutes.

Put chopped onion into the vegetable mass, chopped garlic cloves, half rings of pepper, s alt, add sugar and butter, boil for another quarter of an hour, season with vinegar. Cans are filled with hot blanks, corked with tin lids.

With hot peppers

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 snack goes well with meat, served with barbecue, eaten as a separate dish with bread.

With bean pods

So that vegetables do not lose their natural aroma, odorless sunflower oil is used. You can add cilantro, dill, and parsley to lecho. For a change, the appetizer 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, s alted, sugar is poured out, boiled for a few minutes, combined with vinegar, transferred to jars.

Asparagus beans ripen with peppers, which are combined with various vegetables, added to salads. Pink or yellow tomatoes do not make bright juice.

Gives a rich beautiful shade of boiled beets. The root crop is put into the lecho when the vegetables are stewed.

Storage Tips

Hungarian appetizers in winter are seasoned with soups and borscht, as it is cooked with vinegar, corked in sterile jars, and can be preserved 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.

Pepper appetizer does not lose its taste throughout the year. An open jar should be put in the refrigerator, in a few days you need to eat the contents of the container or use it for seasoning first courses.

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