Lecho

I present a recipe for a simple and tasty lecho made from peppers, onions and juice. I like it because it cooks quickly and requires a minimum number of ingredients for preparation.

My grandmother gave me this recipe and said: “When your granddaughter gets married, feed your husband everything, and especially this lecho, he will never leave you.” Indeed, my husband and I have been living together for 15 years, and he constantly asks me to make this delicious lecho according to my grandmother’s recipe. 😉

How I wish I could preserve more different vegetables in the summer in order to pamper my loved ones with vitamins in the winter. An assortment of vegetables in the form of a stew is just what we need.

In winter there are so few bright colors, everything around is gray and faded, you can diversify the color palette with the help of bright dishes on our tables, which we have stocked up for the winter in advance. Lecho is a successful assistant in this matter.

No matter how tasty the dish we prepare, our family still tries to “dilute” it with something. Store shelves are simply bursting with an abundance of different ketchups and sauces. But no matter what they sell there, your homemade lecho will win in all respects.

It's time to harvest and I really want to preserve the generous gifts of summer as much as possible for the winter. Today I’ll tell you step by step how canned beans are prepared along with bell pepper lecho. This preparation of beans and peppers is a simple, satisfying and very tasty way of canning.

One of the most popular preparations made from pepper and tomato is lecho. In order to have an almost ready-made vegetable dish in winter, you need to take care of it in the summer. There are a variety of lecho recipes. We suggest making lecho according to this recipe and comparing it with what you cook.

Before moving on to the description of the recipe for this preparation for the winter, I would like to note that lecho belongs to the dishes of classical Hungarian cuisine and over time has spread throughout the world. Today lecho is prepared both in Bulgarian and Moldavian, but here we will give the classic recipe: with peppers and tomatoes.