TOP 7 delicious recipes for preparing lecho with carrots and onions for the winter

Lecho is a popular dish in Hungarian cuisine. It is traditionally considered “summer” due to its bright ingredients. The recipe varies, but it is based on bell peppers and tomatoes. Lecho with carrots and onions for the winter tastes even more interesting, and its recipes are also varied. Each of them requires the correct selection of ingredients and preparation.

Features of the workpiece

Lecho is a fairly simple dish. But there are still 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 remaining vegetables in the same way so that they all reach readiness at the same time and look beautiful.
4. To ensure uniformity, peel the skins from the tomatoes.
5. If you don't have fresh ones, use pasta. For 2 liters of water you need 600 grams.
6. Add some dried basil or marjoram for flavor.
7. After prolonged heat treatment of vegetables, the dish itself does not need to be sterilized.

Selection of products for lecho with carrots

Be sure to choose fresh, ripe vegetables without rotten or damaged parts. As a last resort, cut them off. There are no special rules regarding sweet peppers, but if they are fleshy and have thick walls, this will have a positive effect on the taste.

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

Preparing containers

The jars must be free of cracks and the lids free of rust. They are washed with soda and then sterilized. To do this, you can use an oven, where dry cans are laid out on their sides and heated to 150 degrees. Another option is a microwave. Pour water into the bottom of the container and keep it on medium power for a minute.

Make sure the jars are warm when you pour the 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 just getting acquainted with this dish, try the simplest one. For the classic recipe you need a few ingredients that you probably already have at home:

• kilogram of sweet pepper;
• 2 kilograms of tomatoes;
• half a kilogram of carrots;
• onions – about 300 grams;
• 150 milliliters of vegetable oil;
• sugar, salt;
• 25 milliliters of 9% vinegar.

For a good taste and combination of ingredients, tomatoes need to be mashed in any convenient way. After this, boil it, after salting it, adding sugar and vinegar, as well as oil. Then add grated or cut into strips carrots. Time 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.

Option with tomato juice

Instead of tomatoes, you can use juice. For home treatment you will need:

• 2 liters of juice;
• 3 kilograms of pepper;
• half a kilogram of peppers and carrots;
• parsley dill;
• 200 milliliters of oil;
• caraway;
• sugar and salt;
• vinegar essence 70%.

Chop all the vegetables and herbs very finely and place them in a convenient saucepan, but fill them with the prepared juice rather than water. After this, add other components, leaving the essence for now. Pour it in after the mixture has boiled for about a quarter of an hour. Boil and swirl one last time.

Lecho made from tomatoes, bell peppers and carrots - “finger lickin’ good”

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

• tomatoes - 2-2.5 kilograms, sometimes up to 3;
• pepper – a kilogram and a half;
• several carrots and onions;
• high-quality vegetable oil;
• sugar – 150-20 grams, based on taste;
• 100 milliliters of vinegar;
• salt - also in large quantities, up to 3 tablespoons.

Chop the tomatoes; it’s good if they form an almost homogeneous paste. Pour oil into them, add salt and 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.

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

With beans

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

• 3 kilograms of tomatoes;
• kilogram of carrots;
• 7 peppers;
• half a kilogram of beans;
• 3 onions;
• 150 grams of sugar;
• 2-3 tablespoons of salt.

Beans should not be taken out immediately for cooking. Before doing this, leave it in water overnight. You can soak it at other times, as long as several hours pass before adding it to the dish.

Finely chop the remaining vegetables, put them in a fairly large saucepan, but leave the onions for now and keep them on low heat for half an hour. Only then add the diced onion and simmer for another 10 minutes. Finally add the beans and remaining ingredients. After 5 minutes you can make the blanks yourself.

Acute lecho

An ideal option for lovers of fiery snacks. You will need:

• one and a half kilograms of sweet pepper;
• 2 chili peppers;
• kilogram of tomatoes;
• half a kilogram of onions;
• 200-250 grams of carrots;
• 3 pieces of garlic;
• 100 grams of sugar;
• salt;
• 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, but if it’s the other way around, the dish will be hot.

All vegetables must be cut, the tomatoes must be chopped in a blender or in another way, the main thing is that the result is a homogeneous, soft pulp with a lot of juice.

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

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

Without vinegar

Although many of these long-lasting snacks include different types of vinegar, not everyone likes it. The quality does not suffer due to the refusal of vinegar alone. The following components are needed:

• a kilogram of peppers and tomatoes (equal parts);
• carrots – 2-3 pieces;
• onions (you can take one or a little more);
• black pepper in the form of peas;
• bay leaves;
• vegetable oil – about 120-150 grams;
• sugar - teaspoon;
• about the same amount of salt.

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

Without sterilization

There is a treatment option in which you do not need sterilization. This will make cooking much easier. The composition is not very 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 onto the bottom of the frying pan, then simmer the carrot slices and onion rings. Make sure that the color does not turn golden, that is, you cannot fry it, just enough so that the vegetables become soft.

After another ten to fifteen minutes, reheat with pepper. Prepare sauce from tomato paste.

To do this, dilute with water in a ratio of one to three, add salt, sweeten with sugar, and don’t forget ground pepper. Pour the sauce into the vegetables and add the remaining ingredients. As soon as it boils, time the next 10 minutes and pour in the vinegar at the end.

Further storage

Such preparations do not deteriorate and are safe even during long-term storage. It can even be a season or up to a year. Moreover, in a closed form, this can be done even at normal temperature, indoors, but without access to direct sunlight. For example, in the pantry and away from heaters.

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