Lecso is a delicious pepper stew, whose recipe comes from Hungarian gastronomy. The recipe we propose is quite old (more than 30 years old).
INGREDIENTS:
-3 kg of tomatoes;
-1 kg of peppers;
-1 kg of carrot;
-1 kg of onions;
-200 g of sugar;
-100 g of salt;
-150 ml of 9% vinegar;
-200 ml of refined sunflower seed oil (odorless).
COOKING:
1. Clean and wash the vegetables. Cut the onions into thin half-moons, carrots – in the form of short, fairly thick strips (you can grate them), peppers – into pieces, and tomatoes – into thin slices (if you wish, you can pass the tomatoes through the meat grinder).
2.Mix all the prepared vegetables.
3.Add salt and sugar to the vegetable mixture. Mix very well.
4.Cover the vegetables with a clean cloth or cling film. Let them rest for 2-3 hours to release their juice.
5.Add the vinegar and oil to the bowl with the vegetables. Stir.
6. Transfer everything to a large saucepan. Boil the stew for 30 minutes from the moment of boiling, over moderate heat. At the end, taste it and, if necessary, add more salt and sugar.
7.Transfer the hot lecso into sterilized jars, closing them hermetically with sterilized lids.
8.Turn the cans upside down with the lids down and wrap them with a warm blanket until they cool completely.
9.Transfer them to the storage location.
We wish you bon appetit with your loved ones!