A wonderful lecho recipe - from the Hungarian can not be distinguished

This unique original, with a wide variety of taste tones, was first prepared in Hungary. Today Lecho is known far beyond this country - it is loved in the Central and Eastern parts of Europe, although they prepare a little differently, adapting the classic lecho recipe with their own traditional culinary traditions. As for the classic recipe, it is based on onions, bell peppers and tomatoes, but sometimes it is permissible to add aubergines and zucchini. In a traditional or slightly modified version, lecho is a wonderful preparation - in the winter such a fragrant salad will be a perfect reminder of the hot summer days and vegetables that have matured at this time.

Lecho recipe in a variety of options, there are many good housewives and cooks. This dish, although it belongs to the Hungarian cuisine, reached the greatest popularity in the Bulgarian cooking variant, because, probably, it uses a large amount of delicious Bulgarian pepper. As for the remaining ingredients (onions and tomatoes), they must be present in the dish necessarily - otherwise it loses its right to be called lecho. All components must be stewed - together or separately, in order to make the dish as tasty as possible.

Professional chefs, when using the Bulgarian lecho recipe, do not consider it an independent dish. As mentioned above, it looks best on the table in the form of a winter billet, can be served as a sauce or a side dish for meat and fish dishes. The main course of lecho is only at home in Hungary, although there, too, this salad is often served to the table as a supplement to meat sauce or added to the roast. Using any lecho recipe, you can make each dish unique, add to it a few juicy flavors and impress everyone around with your skill.

For example, you can use this recipe - take hot Bulgarian pepper (1 kg), onions (1 goal), tomatoes (500 grams). In addition, it will take paprika (15 gr.), Spices and vegetable oil (60 ml.). Spices are very important in this recipe, as Hungarian cuisine is traditionally famous for its sharpness and spiciness. Pepper should be divided into two halves, rid of stems, membranes and seeds, then cut into not too thick semirings. Tomatoes, skinned (for which they should be scalded with boiling water beforehand), cut into small pieces. The chopped onions are toasted in vegetable oil until they have an appetizing golden brown color. Next lecho recipe involves the combination of all the prepared ingredients - first peppers, and after 10 minutes and tomatoes, thoroughly mixing them, adding salt, paprika. After the dish is protoated under the lid for about an hour, until the vegetables are soft - then the finished lecho can be preserved or served on the table until it has cooled.

In our country, another version of the delicious Hungarian dish is very popular. This lecho with tomato paste recipe suggests cooking from the following ingredients - sweet Bulgarian pepper (3 kg), tomato paste or sauce - 500 gr., Vegetable oil and vinegar (175 ml each). In addition, the preparation requires salt (15 g.) And water (500 ml.). First you should rinse the pepper, rid it of the "internals", then cut it in thin long strips. Pepper is sent to the pan along with the rest of the ingredients for an hour, except vinegar, which should be added at the end of cooking (about a quarter of an hour). A little earlier, tomato paste is added, in which the pepper is thoroughly blotted out, gives its own flavor and acquires a unique consistency. Ready salad can be placed in a jar still hot or served to the table immediately after being removed from the fire.