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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
 
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
1
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves

20

2 kg sweet peppers; 1 kg tomatoes; 2 onions; 1 tbsp pork fat; ½-1 tbsp smoked paprika; a pinch of cumin; 1-2 tbsp sugar; 1 tbsp salt

Lecsó

Slice the onion into semi-circles and fry them in the oil on a medium heat until soft. Add the peeled and diced peppers and tomatoes. Add the paprika, cumin, sugar and salt and stir well. Bring to the boil and simmer for 20-30 minutes. Pour the hot Lecsó into sterilized jars and close the lids tightly. Wrap each jar in a towel and leave to cool. Store in a cool, dark place. Serve as a starter, garnish or as flavouring for soup.

Лечо (Lecsó)