The Hungarian recipe lecho of Bulgarian pepper is actually quite far from what we are accustomed to roll for the winter. In the Hungarian recipe, it is permissible to use cereals (rice, couscous), it necessarily contains Hungarian paprika, you can even add meat, and let the vegetables themselves on fat from under the bacon. All the variations of the original recipes we will consider in this material.
Lecho of bell pepper with tomatoes
Ingredients:
- onion - 360 g;
- sweet pepper - 480 g;
- tomatoes in its own juice - 440 g;
- tomato paste - 25 g;
- paprika - ½ tsp;
- hot pepper - to taste;
- sugar - pinch;
- natural sausage - 480 g.
Preparation
Before preparing lecho from Bulgarian pepper, it is necessary to dilute the tomato paste with cold water until the consistency of puree, and then proceed to cutting vegetables. Vegetables for lecho are not cut too finely, otherwise instead of the traditional Hungarian dish you will get a ragout of the consistency of baby food. Divide the vegetables into half rings or large cubes, and then proceed to roasting.
Melt any animal fat in the cauliflower and save onions and peppers on it for about 4-5 minutes. Add the contents of the shell of natural sausage, pour the paprika, lightly pepper and pour all the tomatoes in your own juice and tomato paste. Leaving the lid open so that excess moisture evaporates, cook lecho for about 15 minutes until the peppers finally soften and the sauce thickens.
Sweet lecho of bell pepper with carrots
Carrots are not a traditional ingredient in Hungarian lecho, but it can often add to the greater sweetness of the dish. Together with carrots, a meat product will again be sent to the standard vegetable set - sausage, this time smoked.
Ingredients:
- paprika - 2 tbsp. spoons;
- onion - 135 g;
- sweet pepper - 590 g;
- tomatoes - 310 g;
- dry white wine - 75 ml;
- carrots - 115 g;
- couscous - ½ st .;
- smoked sausage - 490 g.
Preparation
Preheating a little of any cooking oil, use it to saute onion pieces with smoked sausage. After a couple of minutes, when the onion changes color to light caramel, sprinkle with the paprika roast and immediately put all the other vegetables in the brazier. When the sweet pepper comes to half cooked, season the vegetable mixture, pour in the wine (you can replace it with water) and pour the couscous. Continue cooking for another 10 minutes until the croup is soft. The consistency of the finished lecho of Bulgarian pepper without vinegar should resemble thick soup or stew.
The most delicious lecho of Bulgarian pepper with tomato juice
Tomato juice is also not the ingredient that any Hungarian would want to put in homemade lecho, however it greatly simplifies the preparatory work in the recipe and discards the need for adding sugar, since the tomato juice is not as sour as fresh tomatoes.
Ingredients:
- vegetable fat - 35 ml;
- sweet pepper - 470 g;
- onion - 175 g;
- flour -15 g;
- tomato juice - 380 ml;
- paprika - 1 tbsp. a spoon;
- garlic - 3 teeth.
Preparation
Warm up the vegetable oil, take on cutting vegetables. Divide the sweet pepper and onions into half-rings of medium thickness and send them to fry. When the peppers come to half-ready, sprinkle the roast with flour and paprika, and then dilute with tomato juice. Squeeze out the garlic, add salt and leave everything to stew until thickening the sauce and softening the sweet peppers. Serve lecho with garnish or with bread immediately after preparation.