Simple Recipe for Bulgarian Lecho from Sweet Peppers for Winter 0 1080

Making lecho from sweet peppers is very simple. This appetizer is quick to prepare and turns out to be a delicious dish made from accessible ingredients.

Lecho made according to this recipe will become one of your favorite dishes. The appetizer is savory, with moderate sweetness and spiciness. It does not require much time to prepare.

Recipe for Bulgarian Lecho

First, prepare the tomatoes (1.5 kg): thoroughly rinse them under running water, dry them, cut them into pieces, and pass them through a meat grinder.

Transfer the resulting mixture to a pot, place it on the heat, bring it to a boil, and cook on low heat for 45-55 minutes, stirring occasionally.

Peel the onion and carrot (0.5 kg each). Slice the onion into half-rings and cut the carrot into strips.

Heat a few tablespoons of vegetable oil in a frying pan, reduce the heat, and cook the onion and carrot for 15 minutes.

Cut the peppers (1 kg) lengthwise into 3-4 pieces and remove the seeds. Dip the peppers into a pot of boiling water for 2 minutes, then drain the water.

Add 50-60 g of vinegar, 100 g of sugar, and the same amount of vegetable oil to the tomato mixture. Then add the peppers and the onion with carrot to the pot, and mix thoroughly.

Cook the lecho over medium heat for 20 minutes, remembering to stir.

Immediately distribute the hot lecho into jars and seal with lids. Place in a dark place until completely cool.