Recipe for classic Bulgarian lecho made from peppers and tomatoes

The recipe for lecho in Bulgarian provides a basic and accessible set of ingredients, ease of preparation, the desired consistency of the sauce and unsurpassed taste. The absence of vinegar in Bulgarian lecho allows you to safely give it even to children.

Ingredients for preparing lecho in Bulgarian:

• pepper – 1 kg;
• tomatoes – 3 kg;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• peppercorns – 5-7 pcs.

The right choice of products for the perfect treatment

Preparing lecho from bell or other types of pepper begins with choosing quality products. The preservation process is not without a creative touch, and not only the taste, but also the appearance of the dish in the finale depends on the choice of peppers and tomatoes. The right peppers for lecho must be large, fleshy, strong and undamaged; you should not choose fruits with rotten or darkened areas.

For an interesting and bright appearance, do not limit your flight of fancy to banal bell peppers, when the market offers red or green ratunda, as well as orange and yellow peppers. Let it be a multi-colored assortment on the winter table.

The choice of tomatoes can be approached less responsibly. They will turn into a thick puree, so fruits of different shapes, crushed and even well-ripe ones are suitable. You should not buy tomatoes that are rotten or those that have begun to deteriorate a little.

Two options for preparing sauce for lecho in Bulgarian

The lecho recipe begins with working on the sauce. There are two ways here and both are correct; you can choose the more acceptable one for yourself. In the first case, pre-washed tomatoes are cut into arbitrary pieces and sent to slowly simmer in a large saucepan under a closed lid. The process takes 30-40 minutes until the pieces are completely soft.

When the tomatoes are ready, the skins will be easily separated and the entire mass should be thrown into a fine mesh sieve. As a result, we get the perfect tomato puree and the remainder in the form of skins, stalks, and seeds. Return the puree to the stove and cook to the desired consistency.

The second option for preparing the sauce for lecho in Bulgarian involves pouring boiling water over raw whole tomatoes. After 3-5 minutes, remove the fruits, peel and stalk them, chop them randomly, and grind them using a food processor, blender or meat grinder. Next, the puree should be poured into a saucepan and slowly boiled to the desired consistency, as in the first option.

Adding peppers and the final stage of preparing lecho according to the Bulgarian recipe

The lecho sauce has reached the required thickness; you can add sugar, salt and peppercorns to it.Mix thoroughly and carefully add the chopped peppers. The shape here does not matter at all; it can be slices, circles, cubes and any other shapes that allow for a flight of imagination.

The lecho should be cooked over low heat to prevent the pepper pieces from boiling, then the finished dish will turn out beautiful and appetizing. The process usually takes 25-30 minutes; try a piece during cooking to determine readiness.

The Bulgarian lecho is ready, all that remains is the final stage - putting it into jars and rolling it up. For successful storage of the workpiece, it is recommended to use sterilized half-liter jars and only new lids. Place the finished lecho into jars and roll up.

Place the sealed jars upside down and cover with a thick cloth until cool. Then move the workpieces to a cool, dark place, ideally a pantry or basement.

Bulgarian lecho is a bright and tasty dish that can diversify the winter menu. It can be offered as a salad to the main menu, and can also be used as a sauce base for pasta and other dishes.

See video: A simple recipe for delicious Bulgarian lecho.