Winter beetroot

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I personally associate the word “lecho” with a jar of delicious pepper in a tomato sauce, and I was very surprised that in different countries this is what absolutely incredible combinations of vegetables are called. In fact, everything is simple, it is really a vegetable stew, a dish of poor peasants that is in any kitchen. Stewed vegetables in the restaurant menus look unpresentable, so they get names from different countries (lecho, ratatouille, etc.) to expand the assortment, but the essence is one.

Lecho is a classic vegetable dish of Hungarian cuisine, which in some ways resembles a French ratatouille. Maybe that’s why in every country, every housewife has her own unusual recipe for stewed vegetables with which she treats her guests.

The idea of adding beets to lecho is not new; it was suggested to me by a recipe for soup seasonings. The result was a ready-made vegetable side dish, which helps out in a difficult moment, when there is absolutely no time to cook vegetables for meat or fish. The lecho turns out to be tasty, fragrant, with a small sharp note of red pepper.

If you observe the rules of hygiene when preparing foods, wash them thoroughly, properly sterilize dishes and the finished dish, then you can store the dough until spring in a cool place.

Time: 1 hour 30 minutes
Quantity: 1 liter

Ingredients for Cooking Lecho with Beetroot

250 g beets;
200 g of carrots;
70g leek;
30 g of parsley;
150 g of tomatoes;
2-3 pods of hot red pepper;
270 g of sweet pepper;
sugar, salt, olive oil;

The method of cooking lecho with beets for the winter

We make the basis. Grated carrots, fry in hot oil, 5 minutes before cooking, put the leek sliced in rings and finely chopped parsley. In this recipe, I like leek precisely, as it, unlike onions, is sweeter, and the taste of the prepared lecho is more tender.

Sweet bell pepper and hot pepper blanch in boiling water for 5 minutes, then cut the sweet pepper into thin circles. Small pods of hot pepper can be left whole. Add the peppers to the carrots with leeks.

To make the tomatoes cook quickly, cut them into thin slices, add to the rest of the vegetables. We put the dishes on the fire, simmer on medium heat for 10 minutes until the tomatoes are completely boiled.

We bake small beets in the oven or boil in their uniforms until cooked. Baked beets will retain more of their useful qualities and sweetness, and cooked in their uniform, in my opinion, turns out to be watery. Rub the beets on a coarse grater, add to the finished vegetables.

Season the lecho with sugar and salt, mix the ingredients thoroughly, put on the fire again, heat the vegetables for 5-6 minutes.

We fill sterilized jars with hot vegetables, close the lids. We sterilize jars with a capacity of 500 g for 15 minutes, and jars with a capacity of 1 liter - 25 minutes. We store the finished lecho with beets in a cool place.