Green Tomato Lecho
In August and September, lecho is especially popular: stores are full of ripe vegetables, and the season is in full swing—the perfect time to create dishes that can be eaten right away or preserved in jars for the winter.
- Tomato
- Red sweet pepper
- Carrot
- Onions
- Garlic
- Tomato paste
- Refined vegetable oil
- Granulated sugar
- Salt
- Table vinegar 9%
- Water
- Black peppercorns
- Bay leaf
- Wash the green tomatoes thoroughly, remove the stems, and cut into medium-sized wedges. Remove the seeds and membranes from the bell pepper and cut into strips. Grate the carrots coarsely, peel the onion and slice it into half rings, and slice the garlic.
- In a deep saucepan, combine water, tomato paste, refined vegetable oil, sugar, and salt. Bring the mixture to a boil, stirring until the ingredients are completely dissolved. The tomato sauce will bind all the ingredients together and give the lecho a rich flavor.
- Add the carrots and onions to the simmering tomato sauce. Cook for about 7-10 minutes until slightly softened. Then add the bell pepper and cook for another 5 minutes.
- Add green tomato wedges, garlic, and spices (bay leaf, peppercorns) to the sauce. Stir gently and simmer over medium heat for about 20 minutes. The green tomatoes should be soft but still retain their shape.
- Pour in the vinegar, stir, and heat the lecho for another 3-5 minutes. Ladle the hot mixture into sterilized jars, covering with lids. Sterilize in boiling water: 0.5L jars for 15-20 minutes, 1L jars for 20-25 minutes.
- Carefully remove the jars from the water and seal them tightly. Turn them upside down on their lids, wrap them in a blanket, and let them cool completely. Store the lecho in a cool, dark place. It will be ready to eat in 2-3 weeks.
Everyone has their own idea of what a delicious lecho is. Tomatoes, bell peppers, and zucchini are often used in delicious lecho, but the chefs we spoke with about preparing this vegetable dish expanded the list with unexpected ingredients, such as watermelon rinds and cucumbers. Anatoly Derenchuk, chef and finalist of the TV show "Hell's Kitchen," and Alexander Pozdnyakov, chef at the St. Petersburg restaurant Sixty Four, share their thoughts on delicious lecho. First, a little history.
This simple lecho will delight even those just starting out in the world of winter preserves. The result will please even the most discerning palates: the finished dish has a perfectly balanced flavor and rich texture. Lecho can be served as a standalone appetizer or a light side dish with roast meat, poultry, or sausages. In Hungary, the dish's homeland, it is often accompanied by boiled rice or scrambled eggs. Lecho is also served with a special sausage made specifically for this vegetable stew.
Green tomatoes aren't a frequent guest in our kitchens, which is actually quite unfortunate. They're usually unripe autumn tomatoes, stunted by early frosts. It's a shame to throw them away, and it's unclear what to do with them. However, in many cuisines around the world, green tomatoes are considered a delicacy. They're a favorite in Latin America and the United States, as well as in the Caucasus and Asia. Many of us have tried fried green tomatoes in a cornmeal crust—a traditional dish of the American South, popularized in our country after the publication of Fenny Flagg's novel "Fried Green Tomatoes at the Whistle Stop Cafe." But that's not all! Green tomatoes can be pickled, dried, added to salads, soups, and even desserts. But let's take things one step at a time.
