Vegetables

Description

Ingredients

Steps

We peel the onion from the husk and cut off the noses and tails on it, and then place it in a bowl of cold water to remove the esters that irritate the eyes during the cutting process. Let it lie down for five minutes, then drain the water and begin to cut it: first, each onion in half, then half across every half a centimeter. We get beautiful half rings as in the picture. You do not need to grind, because the onion will break when stirred during the preparation of the platter.



Mushrooms (or other mushrooms of your choice that do not require pre-cooking) are washed and cut into pieces. Cut into slices or quarters, as you would like to see them in the finished dish. Pour five to seven tablespoons of vegetable oil into the pan, heat it up and carefully pour the chopped mushrooms into it. They need to be fried, and then stewed until the mushrooms become almost dry. When the mushrooms are ready, add all the chopped onion and fry it with them, stirring constantly until transparent. We add oil as needed, because it is impossible to say exactly how much it will take for frying. Only one thing is known - mushrooms and onions absorb it well.



We wash the bell peppers, dry them on a cloth napkin or wipe them with a paper towel, and then separate the stalks. After that, gut and discard the seeds and core. Cut the prepared pepper lengthwise into two parts, and then into strips. Multi-colored peppers will look beautiful, so we use red and green peppers for cooking.



The head of garlic must be disassembled into teeth, and then pour them with cold water for several minutes. Then the garlic will be easily peeled, and will not stick to your hands or a knife. Cut the peeled garlic into small cubes and pour into a bowl.



Rinse the zucchini and remove the thick skin. Cut off the tail and nose. Cut into slices and then cut them into cubes. If the seeds are already well ripened in the zucchini, then they must be removed..



Wash carrots and celery well in running water with a brush, and then peel. We cut the prepared root crops into cubes or plates, about the same size as a zucchini. A beautiful looking dish is the key to good digestion! We place the celery in a saucepan and fill it with water, the level of which should be a centimeter higher than the celery itself. We put the pan on medium heat, bring to a boil and boil the root crop for five minutes to soften it a little.



In a saucepan with celery we shift the carrots, zucchini, mushrooms fried with onions, garlic and bell pepper. Mix well and simmer. You may not need to add water, because zucchini secretes juice in sufficient quantities, but still adjust to your liking. Boil the vegetable mixture for fifteen minutes until the zucchini softens and put out the fire.



In order for the dish to acquire a rich color and taste of tomatoes, but at the same time not to acquire a liquid consistency, add tomato paste, after dissolving it in water. After the assorted tomato paste boils for a minute, start adding a little salt and sugar. Taste and, when the dish is still a little undersalted, add ground paprika, ground black pepper and bay leaf. Do not forget about allspice, the peas of which, if desired, crush a little between two spoons so that the spice can maximize its oils in the stew. It is impossible to say the exact amount of sugar, because tomato paste, carrots and bell peppers have different degrees of sweetness. The same can be said about the amount of salt in the recipe. Having brewed, the vegetable platter with mushrooms will be saturated with taste, and if you salt it right away, it will become salty, because seasonings such as paprika and black pepper emphasize the taste well, so dishes that include it are easy to salt.



While lecho with mushrooms is boiling, you need to prepare jars. Their volume should be no more than one liter - so that when you open it, the contents are eaten immediately. We wash the dishes for harvesting and the lids well in warm water with soda, then rinse it all in a large amount of running water. Before laying lecho with mushrooms in jars, they must be sterilized in a way convenient for you: steamed, in the oven or in the microwave. We boil the lids for two minutes, after removing the sealing gum from them so that they do not harden in boiling water. We put the hot assortment in jars, filling them up to the neck, and then put them for further sterilization in a pan with a wide bottom, which is lined with a silicone mat or a towel made of natural fibers. Covered with sterile lids, fill the jars with lecho up to the neck with water at room temperature, when we put the pan on the stove. Be sure to cover the pan with a lid - so the water in it boils faster. After boiling, we sterilize filled jars for 25 minutes for liter jars, and 15 minutes for smaller jars.



After the time has elapsed, carefully remove the hot jars of lecho with mushrooms on a soft towel and roll them up with lids. We turn it upside down and wrap it well in a wadded blanket or woolen blanket until the mixture in the jars cools completely. This may take up to a day. We turn cold jars over and take them to a place of permanent storage in a cool room - a pantry or cellar. Home preservation can be stored for no more than one calendar year, since it does not contain preservatives used in the production of canned food under industrial conditions. But even half a year the salad does not stand - the lecho with mushrooms, which has been infused for about a month, will become so tasty that you just lick your fingers.



Bon Appetit!

1. Wash the tomatoes, remove the stalks, cut: large fruits into pieces, small ones in two.

2. Now they need to be crushed. If you have already cooked lecho, then you know that for this recipe it is most often advised to “chop” tomatoes in a meat grinder. But you can make it easier: puree them with a blender, including a submersible one. This will result in less splashes, less dirty dishes, and faster.

3. Add sugar, salt, vegetable oil to tomato juice.

4. Bring the juice to a boil, make medium (or below average) fire, cook the future lecho for 10 minutes, removing the foam.

5. Add peeled and chopped peppers to the juice. If they are small, you can simply cut them into quarters.

6. Now it's the turn of the eggplant. Cut it into small cubes; peeling and soaking the vegetable is not necessary.

7. Chop the onion into small cubes, and also into the pan.

8. The final touch is mushrooms. Cut raw champignons into thin slices (at first glance it may seem that there are too many mushrooms - but this is not so, because during cooking they will lose some of their volume). By the way, wild mushrooms can also be used instead of them - however, they must be boiled in two waters before laying them in lecho, and then thrown into a colander to remove excess liquid and your salad for the winter does not turn out to be too watery.

9. Boil lecho for 30 to 40 minutes, remembering to stir so that the vegetables do not burn (especially for enamelware). 5 minutes before cooking, pour vinegar into the pan.

10. And finally, lecho with mushrooms and eggplant for the winter you need to decompose into sterile jars, cover with sterile lids, wrap up for the night. Ready!

This delicious, rich salad is good immediately after preparation. Do not close it in jars to the last drop! Leave at least 500 ml for dinner. Lecho is ideal for potatoes, pasta, rice, meat dishes. The taste of this salad is slightly sweet, not too spicy, tender. Both adults and children will like it ... and especially mushroom pickers.

Bon Appetit! And a vitamin winter to you!

This year I decided to try something new to prepare from pepper. My choice fell on lecho from bell pepper with mushrooms. All the required vegetables were available, even champignons were at hand on time. I read: “I won’t eat this!” But I still had a glass of lecho that didn’t fit in jars and I persuaded him to try at least a spoon, since the rest had to be taken to a neighbor for a sample. But alas ... His neighbor is so and didn’t try it, because the glass was empty. And this time the smile on my husband’s face told me something else - it will do!

1. Recipe lecho with mushrooms, tomatoes and onions

Ingredients:

• 1.5 kg sweet pepper
• 800 g tomatoes
• 0.5 kg of any mushrooms
• 300g onion
• 1 -1.5 tbsp salt
• 0.5 tbsp sugar
• 0.5 tbsp oil
• 2 tsp vinegar
• black pepper

Cooking:

Wash and twist the tomatoes in a special meat grinder to obtain juice. Boil the resulting tomato juice for half an hour to remove excess water.

For this recipe, it is best to choose peppers with thick skin. It should be washed, cut in half, the seed core removed, and the halves cut into small strips.

Cut the onion and fry lightly in all the oil.

If you have forest mushrooms, you need to boil them until cooked, rinse with water. And if champignons or oyster mushrooms, then boil, steam with boiling water and cook immediately with pepper.

Put pepper, mushrooms, fried onions, salt, sugar into the boiled tomato juice and cook for 40 minutes from the moment of boiling.

A few minutes before the end of cooking, add vinegar, remove from heat, place hot in sterilized hot jars and roll up.

Cover closed jars with a warm blanket for additional self-sterilization, after cooling, take them to a cellar or other cool place.

Such a salad can be served as a gravy for a side dish or as an independent dish. Yield 4 jars of 0.5 liters.

Good luck with your salad and storage!

2. Lecho with rice and mushrooms for the winter

Ingredients:

• 400 g of rice;
• 1 kg of bell pepper;
• 3 kg tomato;
• 05, kg of carrots;
• 0.5 kg boiled mushrooms
• 6 art. spoons of sugar;
• 250 g of vegetable oil;
• 1 st. a spoonful of vinegar;
• 6 teaspoons of salt.

Cooking:

Bulgarian pepper is washed, cleaned of seeds, cut into small pieces. Any forest mushrooms are cleaned, washed and boiled until tender.
We scald the tomatoes, peel them, cut into medium-sized slices.
Three carrots on a coarse grater. Wash the rice in three waters, cook until half cooked.

Pour vegetable oil into the prepared dish (cauldron, thick-walled saucepan) and gradually add vegetables: first carrots, after 5 minutes - bell peppers, after another 10 minutes - tomatoes and finely chopped mushrooms.
Then simmer everything together over medium heat under the lid (15-20 minutes).
Then add rice to the vegetables, mix thoroughly and simmer the same amount more.
5 minutes before the end of cooking, add salt, sugar and vinegar to the lecho.
We put it in sterile jars and you can roll it up for the winter. This recipe will be appreciated by the whole family: after all, even when mom is not at home, just open a jar of lecho with rice - and a delicious dinner is ready.

3. Lecho with champignons

Ingredients:

• 700g tomato
• 1.5kg pepper
• 700g champignons
• 1 -1.5 tbsp salt
• 100g sugar
• 100g vegetable oil
• 2 tbsp vinegar
• ground black pepper
• garlic 1 head

Cooking:

Ingredients:

• 1 kg boiled mushrooms
• 1.2 kg tomatoes
• 800 g sweet pepper
• 500 g carrots
• 300 g onion
• 150 ml vegetable oil
• 100 g sugar
• 80 ml vinegar 9%
• 2 tablespoons salt
• Bay leaf, peppercorns, allspice

Yield: about 3 liters

Cooking:

Grind tomatoes in any way possible. Place on fire. Add butter, salt, sugar and cook for 15 minutes. Add finely diced mushrooms. Then, with an interval of 5 minutes, add grated carrots, onions and sweet pepper cubes to the pan. Put the spices, pour in the vinegar and cook everything together for another 5 minutes. Arrange the salad in clean sterilized jars. Roll up, turn over and wrap until completely cool.

Peel the onion from the husk and cut into large feathers or half rings. And in order not to shed tears in vain while slicing onions, periodically moisten the knife blade with cool water.

Rinse the mushrooms, cut off the earthy parts of the legs and cut the mushrooms into large slices.

Drop the mushrooms into the hot oil in a pan and fry until the liquid has evaporated. Then add the onion here and continue to fry until it becomes transparent.

Peel the bell peppers from seeds and tails, rinse well and cut into thin strips.

Disassemble the head of garlic into cloves, peel them and cut them into small cubes with a knife.

Rinse the zucchini and remove the skin from it. If necessary, clean the vegetable and seeds. Cut the remaining pulp into medium-sized cubes.

Peel carrots and celery, rinse well and cut into small cubes or squares.

Pour a little water over the celery, put it on the fire, bring to a boil and cook for a few minutes until it becomes a little softer.

Now add mushrooms along with onion and oil, bell peppers, carrots, garlic and zucchini. Mix and cook everything together.

Be sure to add salt and spices to taste. I don’t write the exact amount, because everyone has a different taste, pepper and salt as you like.

When the vegetables are ready, add tomato paste diluted with a little water to the lecho. Let the lecho boil well.

Arrange the hot lecho in warmed sterilized jars. Put a bay leaf and allspice in each jar. Close lids tightly.

Now boil the lecho right in the jars so that it is well stored in the winter. To do this, put the blanks in a saucepan (put a kitchen towel or cloth on the bottom), fill them 3/4 with water and heat over low heat. When the water boils, continue to pasteurize the jars for another 15-25 minutes, depending on their volume.

After that, cool the lecho prepared for the winter at room temperature and put it in the pantry.

Lecho with champignons is served as an independent dish, as a side dish or as a salad. You can warm it up, or you can eat it cold, as you like.

Bon Appetit!