Lecho is called the Hungarian ratatouille , the famous ragout has some similarity to the classic French dish, but unlike Ratatouille, lecho is often served chilled, and in our regions even closed for the winter. About several recipes lecho of pepper and tomato we decided to talk in this material.
Recipe lecho with zucchini, tomatoes and pepper
You will be surprised to learn that it is customary to add lard and smoked sausages to the traditional Hungarian lecho. On the melted meat fat, fry some ingredients of the dish, which later enrich the finished lecho with a light smell of smoked products.
Ingredients:
- zucchini - 1,2 kg;
- sweet pepper - 350 g;
- champignons - 300 g;
- tomatoes - 280 g;
- smoked sausage - 60 g;
- tomato puree - 210 g;
- paprika - 1 teaspoon.
Preparation
If you bought an old zucchini, first clean it from the hard peel from the outside, otherwise you can immediately cut the vegetable cubes with a side of about 2 cm. Put the zucchini in the saucepan and pour 50 ml of water, then stew for 15 minutes. Washed tomatoes and peppers also cut into pieces of similar size. Add the vegetables to the zucchini and simmer for another couple of minutes.
Sausages fry in a dry frying pan to heat fat. To the browned pieces put the mushrooms, and when the moisture from the latter completely evaporate, add the roast to the rest of the vegetables along with the tomato puree and paprika. When the vegetables become soft, and their juices, mixed with tomato puree, turn into a thick sauce dish can be removed from the stove.
By the way, lecho of pepper and tomato can be made in a multivarker, it is enough to first sauten sausages with mushrooms on "Baking", and after switching to "Quenching" put the remaining vegetables, pour in water and tomato puree.
Recipe lecho of tomato and pepper with garlic
Ingredients:
- onion - 110 g;
- olive oil - 15 ml;
- sweet pepper - 650 g;
- tomatoes - 540 g;
- garlic teeth - 4 pcs.
Preparation
Heat a little oil in the brazier or any other container with a thick bottom and use it to save the onion with the semicircles of sweet pepper. After 10 minutes, add tomato slices, crushed garlic to the vegetable frying pan, and simmer the dish for another half an hour. When all the vegetables are softened, and the tomatoes turn into a thick sauce, lecho can be removed from the fire.
You can serve the dish immediately, you can cool it and eat it, but you can prepare lecho from pepper and tomato for the winter, instantly pouring hot vegetable stew through sterile jars and rolling up with sterile lids.