Lecho for winter: how to make the sauce rich and spicy, told Yevhen Klopotenko

Lecho is a traditional dish of Hungarian cuisine. The classic recipe for lecho necessarily included: sweet peppers, tomatoes and onions. It is worth noting that pepper lecho is prepared with the addition of carrots and hot peppers, and sometimes even without onions. Cooks advise for the flavor of lecho, bake the vegetables in the oven.

Cook Yevhen Klopotenko shared on his YouTube channel a recipe for a delicious lecho with bell peppers and fennel, which will be an ideal, spicy sauce for many dishes, especially meat (to watch the video, scroll to the end of the page).

Cook's tip: theflavor of lecho depends largely on tomatoes, so use only ripe and unspoiled fruits for it.

Ingredients:

• sweet pepper - 2 pcs.

• tomatoes - 6-8 pcs.

• garlic - 2 cloves.

• fennel seeds - 2 pinches

• sugar - 2 tbsp.
• vinegar - 2 tbsp.

• sunflower oil - 3 tbsp.

• salt - to taste

Method of preparation:

1. Wash, peel and cut the peppers into thin strips.

2. Wash the tomatoes and grate them coarsely.

3- Peel two cloves of garlic and crush with a knife.

4. Transfer the chopped peppers, garlic, salt and sugar to a saucepan.

5. Pour in the fennel seeds, vegetable oil and grated tomatoes, and braise the vegetables for about 30 minutes, until the peppers are soft.

6. Once done, remove the saucepan from the heat and add two tablespoons of vinegar to the lecho.

7. Pour the ready sauce into sterile jars, close with lids and let the sauce cool down completely.