One of the alien recipes is Hungarian lecho.The preparation excited the imagination of housewives even more than eggplant caviar..
You don»t even have to check – jars of lecho are among the first to be emptied in winter, so the preparation never spoils..
Our magazine’s expert Yulia Arkhipova, a fourth-rate cook and baker, told us how to prepare real Hungarian lecho.
You will need:
How to cook
1.For Hungarian lecho you need to choose the meatiest and juiciest pepper.Remove the stem and seeds and cut into half rings.
2.Take tomato juice or dilute tomato paste with water (500 ml of paste per 600 ml of water), add oil, vinegar, salt and sugar, paprika and bring the sauce to a boil.
3.After the paste has simmered for a couple of minutes, add the chopped peppers and simmer on low heat for 7-10 minutes.
4.Pour lecho into sterilized jars, close the lids, turn over and leave for 12 hours under a towel.
Once it cools down, store it in a dark and cool place.Bon appetit!
Previously, we told you what to add to the water when boiling fresh eggs.
