Kitchen appliances and utensils:
- cutting board;
- a large container for frying and cooking or a large pot and pan;
- a bowl;
- scapula;
- beaker;
- kitchen scales;
- garlic
- meat grinder;
- plate.
Ingredients
| Product | amount |
| Tomatoes | 3 kg |
| Sweet pepper | 2 kg |
| Onion | 800 g |
| Garlic | 5 cloves |
| Vegetable oil | 200 ml |
| Salt | taste |
| Sugar | taste |
Step cooking
- First you need to prepare all the necessary ingredients. We clean 2 kg of bell pepper from cuttings and seeds. Then cut into large strips.
- Next, peel 800 g of onion from the husk and cut the onion into small cubes.
- Then we clean 5 cloves of garlic and pass them through a meat grinder into a separate container. If desired, the cloves of garlic can be chopped using a garlic clipper.
- After the garlic, grind 3 kg of tomatoes. It is better to use a special nozzle for a meat grinder designed for tomato juice. So you can get rid of the hard skin. But if there is no such nozzle, tomatoes can be filtered through gauze or rubbed through a fine sieve.
- Having dealt with the main ingredients, you need to prepare 200 ml of vegetable oil, as well as salt and sugar to taste. The indicated number of products will require approximately 1 tbsp. l sugar and salt without a slide, but here it all depends on your preferences. Pour vegetable oil into a sufficiently large container and warm it well.
- Then put the chopped onion in it and lightly fry. If this large container is not intended for frying, you can use a large pan, and fry the onions separately in a pan.
- Next, pour the tomatoes rolled through the meat grinder. Add salt and sugar. Mix lightly. Bring to a boil. After boiling, boil the tomatoes for another 15 minutes.
- Boiling tomatoes, add chopped bell pepper. Then add the crushed garlic, mix and continue to simmer another 20 minutes.
- During this time, you need to sterilize the banks in which we will transfer the finished lecho. You can use absolutely any glass containers that you like best. Also lecho can be stored in jars with ordinary or with rotary lids. The main thing is that they are clean. Lids also need to be sterilized. We put the finished lecho into jars and close the lids. To check the tightness of the seaming, the cans can be laid on a towel with the lids down. Next, cover the jars with a blanket or towel and allow to cool in this position. Now you can enjoy delicious, aromatic lecho in Bulgarian even in the middle of winter. Enjoy your meal.
Video recipe
A similar recipe for lecho in Bulgarian is also captured in this video. After reviewing it, you will be able to make no less tasty preparation for the winter.
So, now you know how to cook lecho-Bulgarian with pepper and tomatoes. Do you often make preparations for the winter? Prefer salads or clean preservation? What cans are you pouring into? Which caps do you use? Did you like our recipe? Share your opinion in the comments.
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