Welcome to a taste of Central European summer! Today, we're making Lecho, a vibrant and hearty vegetable stew with Hungarian roots that has become a beloved staple in many households. While traditionally made with peppers, tomatoes, and onions, this recipe adds a delightful sweetness and color with the inclusion of carrots. This Lecho is the perfect way to capture the essence of the harvest season in a jar. It's a wonderfully versatile dish—serve it as a warm side, a topping for grilled meats, or simply enjoy it with a slice of fresh, crusty bread. Let's get cooking!
Lecho with carrots, peppers, and tomatoes
Ingredients for Lecho with Carrots, Peppers, and Tomatoes
- 1 kg of carrots
- 1 kg of sweet red peppers
- 2 kg of tomatoes
- 1 tablespoon of sweet ground paprika
- 1 chili pepper (optional)
- 2.5 tablespoons of salt (level)
- 4 tablespoons of granulated sugar
- 20 ml of apple cider vinegar (optional)
How to Make Lecho with Carrots, Peppers, and Tomatoes
Julienne the peeled carrots thinly.
Add the sliced pepper to the pot with the carrots.
Dice the peeled tomatoes into small cubes.
Thoroughly wash the carrots with a brush. Peel them with a vegetable peeler. Julienne the peeled carrots thinly. To make this lecho (a traditional Hungarian vegetable stew), you will need a large, heavy-bottomed pot or a Dutch oven. This lecho is cooked without oil. Place the julienned carrots into the pot.
Cut the red bell peppers in half. Remove the stem and seeds, rinse the pepper halves, and slice them into narrow strips. Add the sliced pepper to the pot with the carrots.
Scald the ripe red tomatoes with boiling water. Transfer the scalded tomatoes to cold water to cool, then peel off the skin. Cut the tomatoes, removing the stem cores. Dice the peeled tomatoes into small cubes. Add the diced tomatoes to the other vegetables in the pot.
Add salt and granulated sugar.
Add sweet ground paprika.
Cook on low heat for 40 minutes.
Add the salt and granulated sugar. Typically, you need about 8-10 grams of salt and slightly more sugar per 1 kg of vegetables. The amount of salt and sugar is a matter of personal preference and also depends on the sweetness of the vegetables. After all, there’s no point in adding a lot of sugar if the carrots and tomatoes are already sweet.
Add the sweet ground paprika. If you like spicy vegetable salads, add a finely chopped chili pepper or a pinch of ground hot pepper.
Cover the pot with a lid. Bring to a boil over high heat. Reduce the heat to low. Simmer for 40 minutes, stirring occasionally. What should you do if you accidentally oversalt the stew? First, you can add grated raw tomatoes and bring it to a boil again. If you don’t have extra tomatoes, vinegar and sugar can help. Pour in a tablespoon of apple cider vinegar and add a little sugar. Stir, bring to a boil, and taste. Add a bit more sugar if the stew seems too sour or salty.
Sterilize the half-liter jars for 12 minutes after the water boils.
For winter preserving, thoroughly wash half-liter jars. Then, dry them in a preheated oven or sterilize them over steam. Submerge the lids in boiling water for a couple of minutes. Pack the boiling lecho into the hot jars, filling them to the shoulder and topping them off with the sauce from the pot. Seal them tightly. Place the jars on a wooden rack in a large pot. Pour in hot water. Sterilize the half-liter jars for 12 minutes after the water comes to a boil.
And there you have it—a beautiful batch of homemade Lecho, bursting with the rich flavors of carrots, peppers, and tomatoes. The process of canning might seem like a bit of work, but the reward of opening a jar of sunshine in the middle of winter is truly priceless. Feel free to adjust the spices to your liking; a bit of smoked paprika or a bay leaf can add another layer of complexity. Enjoy this delicious taste of tradition, and don't hesitate to share your creations with friends and family. Happy canning!
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