During its existence, Hungarian lecho has undergone many changes: each hostess adjusts the recipe for herself by adding or removing certain ingredients. Today I want to offer you an unusual recipe for tender lecho with the addition of rice.
Ingredients
- Tomatoes - 2,5 kg
- Bell pepper - 500 g
- Onion - 500 g
- Carrots - 500 g
- Fig - 210 g
- Vegetable oil - 250 ml
- Salt - 40 g
- Sugar - 125 g
Step-by-step cooking recipe
Wash the tomatoes and cut them into pieces. Using a blender, chop the tomatoes into a homogeneous tomato mass.
Peel the bell pepper from the seeds and stalks, cut into strips.
Peel the carrots and grate them on a coarse grater (you can also cut them into thin strips).
In a saucepan with a thick bottom, send finely chopped onions, then carrots and bell peppers. Add the tomato mass and vegetable oil, mix everything well and bring to a boil over medium heat. Then reduce the heat and boil the lecho, stirring occasionally, for 60 minutes.
Enter raw rice, salt and sugar. Stir and boil the lecho for another 30 minutes on low heat.
Pack the hot lecho in pre-sterilized jars, seal tightly, turn upside down and leave to cool completely.
