Lecho with carrots and onions for the winter: 7 best homemade recipes

Lecho is a popular Hungarian dish. It is traditionally considered "summer" due to its bright ingredients. The recipe is different, but bell peppers and tomatoes are the basis. Even more interesting is the taste of lecho with carrots and onions for the winter, and its recipes are also diverse. Each of them requires the right selection of ingredients and preparation.

Features of the workpiece

Lecho refers to fairly simple dishes. But still there are some nuances:

1. The main ingredient is always pepper.
2. Traditionally, peppers for the dish are cut into strips. In fact, this does not affect the taste of the dish, and you can cut it in any convenient way.
3. No matter how you cut the main component, cut the rest of the vegetables in the same way so that they all reach readiness at the same time and look beautiful.
4. Peel the skin off the tomatoes for uniformity.
5. If there are no fresh ones, take the pasta. For 2 liters of water you need 600 grams.
6. Add some dried basil or marjoram for flavor.
7. After a long heat treatment of vegetables, the dish itself does not need to be sterilized.

Choice of products for lecho with carrots

Be sure to choose fresh, ripe vegetables with no rotten or damaged parts. As a last resort, cut them off. There are no special rules regarding sweet pepper, but if it is fleshy, with thick walls, then this will positively affect the taste.

When choosing an oil, avoid one that has an extra taste or smell. The best option is refined sunflower.

Preparation of containers

Jars must be free of cracks, lids must be free of rust. They are washed with soda, then sterilized. To do this, you can use the oven, where dry cans are laid out on their sides and heated to 150 degrees. Another option is a microwave. Water is poured onto the bottom of the containers and kept at medium power for a minute.

Make sure the jars are warm when pouring lecho, otherwise they will burst.

The most delicious recipes

If you decide to cook lecho with onions and carrots, you can use both the simplest methods and more interesting options. The presence of carrots already makes the dish unusual, slightly sweet, and other ingredients add even more interesting flavors.

Simple lecho with carrots

If you are new to this dish, try the simplest one. For a classic recipe, you need a few ingredients that you probably already have at home:

• kilogram of sweet pepper;
• 2 kilograms of tomato;
• half a kilo of carrots;
• onions - about 300 grams;
• 150 milliliters vegetable oil;
• sugar, s alt;
• 25 milliliters 9% vinegar.

For a good taste and combination of ingredients, tomatoes need to be chopped in any convenient way into a puree. After that, boil it, pre-s alting, adding sugar and vinegar, as well as oil. Then put grated or chopped carrots in the same place. Set aside a quarter of an hour. After they have passed, add the remaining components. After another third of an hour, the workpiece is ready for rolling.

Tomato juice variant

Instead of tomatoes, juice can also be used. For homemade lecho you will need:

• 2 liters of juice;
• 3 kilograms of pepper;
• half a kilo of peppers and carrots;
• parsley, dill;
• 200 milliliters of oil;
• cumin;
• sugar and s alt;
• acetic essence 70%.

Chop all vegetables and greens very finely and put in a convenient saucepan, but fill it with prepared juice, not water. After that, add other components, leave the essence for now. Pour it after the mixture boils for a little less than a quarter of an hour. Boil for the last time and swirl.

Lecho of tomatoes, bell peppers and carrots - "you will lick your fingers"

Many people may be scared away by the amount of sugar, but still the product turns out to be unusual and interesting. It is still suitable for meat and other dishes. Sweetness only adds a special piquancy. Ingredients:

• tomatoes - 2-2.5 kilograms, sometimes take up to 3;
• pepper - a kilogram and a half;
• a few carrots and onions;
• quality vegetable oil;
• sugar - 150-20 grams, be guided by taste;
• 100 milliliters of vinegar;
• s alt - also in large quantities, up to 3 tablespoons.

Chop the tomatoes, it's good if they make an almost homogeneous gruel. Pour oil into them, s alt, sweeten, then bring the resulting puree to a boil and hold for another 15 minutes. Don't forget to stir as the product burns quickly.

Pour in the rest of the vegetables. Vinegar can be poured only when all the preparation is almost finished. Stir, taste a small amount, if not ready, hold a little more on the fire.

With beans

Another interesting option is with beans. The taste is unusual, but everyone will surely like it. Required Components:

• 3 kilos of tomatoes;
• kg of carrots;
• 7 peppers;
• half a kilo of beans;
• 3 bulbs;
• 150 grams of sugar;
• 2-3 tablespoons of s alt.

Beans should not be taken out immediately for cooking. Until then, leave it overnight in the water. You can also soak at other times, the main thing is that several hours pass before adding to the dish.

Finely chop the rest of the vegetables, put in a fairly large saucepan, but leave the onion for now and keep it on low heat for half an hour. Only then add the onion, cut into cubes, simmer for another 10 minutes. At the end, add the beans and the rest of the ingredients. After 5 minutes, you can make the blanks yourself.

Spicy lecho

Ideal for lovers of hot snacks. You will need:

• one and a half kilograms of sweet pepper;
• 2 chili peppers;
• kilogram of tomatoes;
• half a kilo of onions;
• 200-250 grams of carrots;
• 3 pieces of garlic;
• 100 grams of sugar;
• s alt;
• 50 grams of butter;
• 30 milliliters 9% vinegar;
• bay leaf.

When preparing the ingredients, keep in mind that if you remove the seeds from the chili pepper, it will become less spicy, and if it is the other way around, the dish will be hot.

All vegetables must be cut, chopped tomatoes in a blender or in another way, the main thing is that in the end you get a homogeneous, soft gruel with plenty of juice.

Boil the resulting puree, then add carrot cubes, leave on low heat for a quarter of an hour, but stir until it softens.Then they put the onion, wait another 5 minutes, pour out the prepared s alt, sugar and pepper go there, carefully pour the vegetable oil.

Wait another third of an hour, and when the pepper is ready, put the rest of the seasonings. Pour vinegar before removing from heat, even before seaming.

No Vinegar

Although the ingredients in most of these long-lasting snacks are indispensable without different types of vinegar, not everyone likes it. The quality does not suffer from the rejection of one vinegar. The following components are needed:

• kilogram of peppers and tomato (equally divided);
• carrot - 2-3 pieces;
• onions (you can use one or more);
• black pepper in the form of peas;
• laurel leaves;
• vegetable oil - about 120-150 grams;
• sugar - teaspoon;
• about the same amount of s alt.

Pour oil into a frying pan with high walls, heat. Fry onion rings and carrot cubes on it until softened. After that, the turn of peppers will come, tomatoes are put with them, after 10 minutes - the rest of the ingredients. Reduce burner to low and cook until done.

No sterilization

There is a lecho option in which you do not need sterilization. This will make cooking much easier. The composition is slightly different from other recipes:

• pepper;
• carrot;
• bulb;
• tomato paste or puree;
• vinegar - a little less than a tablespoon or a teaspoon;
• vegetable oil (olive or sunflower, refined);
• garlic (put 2-3 cloves);
• hot pepper;
• ground pepper;
• lavrushka.

First of all, pour oil into the bottom of the pan, then simmer the carrot slices and onion rings. Make sure that the color does not turn golden, that is, you can not fry, just enough to make the vegetables soft.

After another ten to fifteen minutes, heat with pepper. Use the tomato paste to make the sauce.

To do this, dilute with water in a ratio of one to three, s alt, sweeten with sugar, do not forget ground pepper. Pour the sauce over the vegetables, add the rest of the ingredients. As soon as it boils, time the next 10 minutes and finally pour in the vinegar.

Further storage

Such blanks do not deteriorate and are safe even during long-term storage. Maybe even a season or up to a year. Moreover, when closed, it is allowed to do this even at normal temperature, indoors, but without access to direct sunlight.For example, in a pantry and away from heaters.

However, an open jar is cooled. A refrigerator will do.

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