Recipe lecho of peppers and tomatoes without vinegar
Spicy lecho with onions without vinegar
It is a traditional Hungarian dishes and widespread in Europe. They love to cook lecho and Russian mistress, and each has its own unique recipe. At home, in Hungary, lecho served as a separate dish. As a rule, it has a fat, can be added to homemade sausages or smoked meat. Often, it is filled with eggs and love to eat white bread.
In Russia, the classic recipe lecho has changed and is better known as a delicious and flavorful salad that is harvested in the winter. Usually cooked in such a way lecho used as a garnish for meat dishes, as well as added to the borscht, soups, stuffed cabbage and served to both appetizing snack. The original recipe for Hungarian Lecho contains in its composition only peppers, tomatoes, salt and sugar without the addition of onions, vinegar and other spices. In our country, recipes canning peppers with tomatoes, there are many. In addition to the basic ingredients they can include carrots, onions, zucchini, eggplant, garlic, vinegar, black pepper and other spices.
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The basic principles of cooking lecho
Preparation lecho - a fairly simple process. Vegetables crushed, a little weary on fire and poured into sterilized jars (if prepared for preservation).
First, you need to prepare food prescribed in the recipe. Bulgarian pepper should choose ripe, the fruits are fleshy and have a smooth skin without spots. Using immature or, on the contrary, overripe vegetables spoil the taste of the finished dish. With suitable fruit must remove the stem and remove seeds. Next peppers should be cut into strips or cubes.
Fineness also affects the taste of the finished product. For example, some recipes involve grinding pepper grinder, then mashed lecso looks and tastes different from lecso, wherein the fruits are cut into large pieces, which makes it possible to feel the flavor of each vegetable. Ripe tomatoes cut into slices and mince. Depending on this lecho can get different on density. You can first remove the skin from the tomatoes, for which they need to pour boiling water for a few minutes.
The main secret of a tasty lecho - not digest it. It is necessary to remove it from the heat before the skin starts to lag behind the pepper flesh.
As part of the lecho includes only vegetables, the dish is low-calorie and diet. Furthermore, it can be useful to include food. Lecso contains several vitamins (A, C, B) and trace elements (magnesium, potassium, sodium, phosphorous), are beneficial to the organism. It should be noted that the foregoing relates more to lecho, which is prepared without the addition of vinegar. His presence changes the taste of the food dish and can be used to make the sharpness and clarity dish. Also, the vinegar acts as a preservative when lecho is preparing for long-term storage. But as such it is difficult to call a dietary product and is not recommended for children and people who have problems with the gastrointestinal tract.
Lecho cooked without prescription vinegar can be used as a light snack or a side dish to main courses in the summer for the daily menu. But this is also good lecho can be stored all winter in a cool place. You just need to follow some rules, and delicious, healthy dish will be present at the table throughout the year.
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Recipe lecho of peppers and tomatoes without vinegar
This is the easiest way to cook classic lecho. Need the following ingredients:
Bulgarian pepper - 1 kg.
Puree tomatoes - 1 kg.
Salt - 1 tbsp. spoon.
Sugar - 2 tbsp. spoon.
To prepare lecho pepper in different colors (do not use the green) cut into squares or strips. Tomatoes, minced or chopped in a blender, put on fire and cook until reducing the amount of 2 times. Then put the sugar salt, chopped pepper and cook for 20-30 minutes over medium heat, stirring occasionally. While lecho brewed, banks need to prepare, sterilize them well. This is a very important moment in the preparation of products for long-term storage, especially when not using an additional preservative, as in this recipe.
First, banks (for lecho better to take a small capacity - 0, 5 and 1 liter) must be thoroughly cleaned, checked for cracks and chips. Then the banks with sterilized lids one way: on the ferry or in the oven. Thereafter, they decomposes lecso hot. Banks roll covers, wrap a blanket and leave until cool. Store in a cool place.
Thus prepared lecho can immediately serve. For a brief product storage jars fit screw caps. Proposed recipe can be diversified by adding other vegetables or spices, vegetable oil. Very tasty, fragrant Lecho can be prepared by the following recipe.
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Spicy lecho with onions without vinegar
You need the following products:
Bulgarian pepper - 1, 5 kg.
Tomatoes - 4 kg.
Onions - 2 pcs.
1, 5, Art. spoons of salt.
3 tbsp. spoons of sugar.
5 cloves of garlic.
Pepper red ground - 0, 5 tsp.
Allspice - 10 peas.
Bay Leaf - 6 pieces.
3 tbsp. tablespoons sunflower oil.
Wash tomatoes, cut the stalk, cut into 4 pieces and mince or chop in a blender. The resulting tomato put on fire, bring to a boil and simmer for 20 minutes. Onion peel and cut into thin rings. Bulgarian pepper wash, prepare and cut into strips or cubes. In the cooked mashed potatoes, add salt, sugar, allspice and red pepper, bay leaf and chopped onion and pepper. All stir and simmer until tender vegetable mixture pepper for about 15 minutes. Garlic cleaned, passed through a press and add the remaining ingredients. Pour the vegetable oil, bring to a boil and simmer for another 5 minutes. After that, you can use ready lecho or pour into sterilized jars, roll covers, cool and store.
Contents:
Salty bacon - a masterpiece of Ukrainian culinary ideas
How to choose fat and salt for the salting of Ukrainian recipes?
The easiest method of salting bacon
Salty bacon with herbs in Ukrainian
Saline cooked bacon on Ukrainian recipe
Little subtleties of salted bacon
There are some excellent recipes for fat in Ukrainian. Everyone knows that bacon is salty Ukrainian national dish, which explains the presence of many wonderful recipes for this product. You need to know some details, to get a really delicious. If you wish, you can prepare this dish in a simple recipe, but you can use more complicated options on how to pickle bacon in Ukrainian.
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Salty bacon - a masterpiece of Ukrainian culinary ideas
Pickles exposed not only fresh bacon, and cooked, so you can vary your diet different versions of this dish.
Surprisingly, properly salted lard is almost a dietary product, because of it is almost impossible to get fat. Salinization of fat in Ukrainian can be submitted as a separate snack and used later for cooking a variety of snacks and spreads even as a component in the preparation of the Ukrainian borsch. The best recipes of pickled product Ukrainian hostesses transferred from mother to daughter, so this dish is passed through the centuries, and now has a lot of fans among lovers of Ukrainian cuisine. The main thing in salted stick to the recipe and the intricacies of selection of basic ingredients that the result is truly unbeatable.
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How to choose fat and salt for the salting of Ukrainian recipes?
In order to get the perfect salted fat, very important to choose the most important ingredient. There are several selection criteria for the product, including its quality, freshness, and of course the presence or absence of meat layer. Immediately it is worth noting that the ambassador exposed fat and having a layer of meat, and one in which it is not. In this case, it all depends on personal preference, but if you plan to use a dish as an appetizer, you should pay attention to the fact that a layer of meat, although it is usually more expensive because of the peculiarities of growing pigs to get this fat.
It is important that the fat was fresh, as old bacon after salting gets an unpleasant taste.
So, when buying a fat should be thoroughly explore, it should be pink or yellow crust residues of fur that is carefully crafted. The color of the fat should be light pink or white, but in any case not bluish or purple. In that case no lard purchased meat layer, it is necessary that the thickness be at least 4-5 cm. If the fat is taken from a layer, a layer of pure fat is allowed to 2 cm, and then mixed layers of meat and fat. In addition, a good product for salting should not have foreign odors and flavors. Usually only the product obtained from old or sick pigs, and adult boars, has an unpleasant smell, and sometimes much carries the urine, so it is not to acquire. Fresh, beautiful bacon odor - that's exactly what you need to prepare the perfect snack on traditional Ukrainian recipes.
Sol - is the second most important ingredient needed for salting and not any salt suitable for this case. Currently on the market there is a great variety of species of salt, with varying degrees of treatment, and even with the addition of additional components, such as iodine, but this treated salt - not the best option for salting. Salty bacon to the entire depth of the piece, it is important that the salt melted slowly, because the time for which you want to place the main ingredient in salt, long enough. In view of this, no doubt, an important parameter to be met by the salt, we have to admit that the best option would be the common rock salt, which took place at least treatments.
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The easiest method of salting bacon
So, you first need to cut the lard so that the width of the pieces were not more than 4-5 cm in length - about 8-10 cm. These dimensions allow pieces of fat prosolitsya well in a relatively short time. Next you need to prepare the spices for pickling. As a rule, the ordinary Zasole used garlic or red pepper, salt and no other components. Garlic or red peppers, depending on what was to be used, must be carefully grind, which you can use a blender, and carefully mix the resulting mass of salt, do not worry, if the composition will more humid - it is quite normal for the ambassador.
Producing salted best in glassware, any other will not work, as there may be a reaction, so the bottom of the first suitable crockery need to pour 2-3 mm prepared mixture of spices to further spread it chunks of bacon. Salo before placing in a bowl for salting should be carefully rub with a mixture of spices, and from all sides. Be sure that the bacon was completely covered with salt, otherwise it will not prosolitsya. Next, the pieces should be prepared to put in a bowl for salting, but so that they were placed close to each other. Remnants of spice mixtures need to sprinkle on top of the fat.
Next you need to cover dishes in which the product is salted, cover and place in a dark place for 2-3 days, the dish is well impregnated with salt. In the coming time required need to get fat and gently clean off the excess salt from the sides. Strongly recommended to leave the fat in salt for long term storage, as it quickly loses its taste and becomes old and suitable only for the preparation of various dishes on it, for example, frying potatoes.
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Salty bacon with herbs in Ukrainian
In order for the fat to eventually get softer and had a spicy taste, Ukrainian housewives include some herbs spices for salting bacon. But you need to cook vegetable ingredients that they give the desired effect. So, for good salting bacon need garlic, dill, caraway, marjoram and cardamom.
All the ingredients needed grassy only in dried form. In order to achieve the desired result, it is best to grind in a mortar, or grass in a blender. Garlic is also necessary to add to the milled composition of spices. All you need to mix the spices in the proportions 3 cup salt 1 cup chopped dried herbs. A mixture of spices should be put aside for a few days to a salt and soaked before you can start salting bacon.
Lard need to prepare for the salting, that is cut into small pieces for further calculations in a glass bowl. As in the first case on the bottom of the dish is necessary to fill a small layer of salt and spices residues must pour on. Closed bowl with Sol dish should be placed in a dark cool place for 3 days, then you need to clean out excess salt and enjoy the tasty spicy salsa.
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Saline cooked bacon on Ukrainian recipe
Salinization boiled bacon, of course, did not last long as fresh and can not be stored for more than 7 days, but this is the preparation of this dish is to be cooked. This method of salting should not take the ingredients to the eye. At 0, 5 kg of fat is required, 5-6 Art. spoons of salt, bay leaf, dill, a few cloves of garlic, onions from the husk.
To prepare boiled salted lard is better to take the product with a layer of meat, so it will taste better. First you need to boil the water and add the large amount of onion peel, it is necessary to ensure that the final dish has become a beautiful golden color. Further, the water must put all vegetable spices and, of course, salt.
At least the water is placed sliced bacon. The water should completely cover the pieces, otherwise the fat prosolitsya uneven. You should not fear that the final dish will be too salty, as with this method of cooking is absorbed by the amount that is needed for optimum salting. The optimal time for salting cooking fat is 15-20 minutes, after which it must be removed from the water and rub with pepper. Cooked this way the finished dish should not be stored for a long time as it will deteriorate further, it is not recommended to freeze, because it will affect the taste.
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Little subtleties of salted bacon
No matter what method solim fat, must first prepare this product. Few know that bought in the market it is not necessary to wash the fat before salting, it has to be scratched with a knife. This is a fairly laborious process, but this way you can get rid of all the pollutants, because fat can absorb many substances, which are in contact with, and well water to wash the fat simply impossible. Scratching until the product until it is removed the loose top layer. Only carefully prepared fat can prosolitsya quality, so you should pay particular attention to this.
Mistress make the mistake of adding large amounts of garlic, spices. This ingredient is, of course, makes the product more palatable but still excessive acuity to anything. It is necessary that everything in moderation so it is recommended to add spice to no more than 2-3 cloves. Some try to replace garlic, black pepper, which is almost meaningless, as this ingredient is more necessary to make the smell than taste. Traditional recipes let you get the perfect salting salty bacon, so in this case does not make much sense to experiment, because these recipes are tested for centuries.
