Every summer, the reserved hostesses make a blank for the winter. One of the most popular types of conservation is lecho of Bulgarian pepper, the recipe of which came from Hungarian cuisine. There are many options for making this tasty and healthy salad, for example, lecho from zucchini and eggplant. However, the real lecho of Hungarians is made from tomatoes and sweet pepper.
Lecho of Bulgarian pepper: how to choose and prepare products correctly?
To lecho was not only delicious, but also beautiful, you must carefully approach the selection of products, especially Bulgarian pepper. Recipe lecho involves the use of red pepper, but some mistresses add both yellow and green. In any case, peppers need to buy fleshy and ripe. Pay attention to the skin was not dark spots, and the structure of the pepper was smooth.
Tomatoes for lecho also need to choose ripe – unripe or overripe vegetables can spoil the taste of the dish.
Prepare vegetables for lecho will not be difficult. First of all, pepp
ers and seeds are extracted from the pepper, and peel is removed from the tomatoes. All other vegetables need to be thoroughly washed and dried.
Recipe lecho of Bulgarian pepper and tomatoes
- tomatoes – 1 kg;
- Bulgarian red sweet pepper – 2 kg;
- onion – 4 pieces;
- sugar – 1 item;
- sunflower oil – 1 item;
- vinegar – 1 tbsp.l.;
- black pepper( ground) – 1 tsp;
- garlic – 10 denticles;
- greens, salt – to taste.
- Peppers and tomatoes should be cut into four pieces, and onions are cut into half rings.
- In a saucepan, heat sunflower oil( take a large pot with thick walls).As the oil heats up, you need to put onions.
- As soon as you see that the onion became transparent, add tomatoes and vegetables salt. Now within 15-20 minutes you need to put out the vegetables, not forgetting to stir them.
- Then add the pepper, close the lid and leave the vegetables stew for about 15 minutes, stirring regularly.
- Now you need to squeeze garlic through the press, add vinegar and sugar and continue to extinguish for 15-20 minutes.
- At the last stage, add the spices, mix and bring to the ready( about 10 minutes).
- Finished lecho needs to be placed in pre-washed and sterilized cans and rolled up.
- Banks put the bottom up, wrapped in something warm and leave for a day.
Lecha is ready – you can put it in the cellar or put it in the pantry.
Recipe lecho of bell pepper and carrots
Preparing lecho with carrots will not take you much time. Unlike the classic recipe, tomatoes are not needed here: they are replaced with tomato juice.
- pepper – 50 pcs.;
- onion – 1.5 kg;
- carrots – 0.5 kg;
- tomato juice – 1.5 liters;
- vinegar 9% – 1 item;
- sugar – 200 g;
- sunflower oil – 250 g;
- salt – to taste.
- Pepper should be cut into strips, onions – semi-rings.
- Carrots must be grated or grinded with a combine harvester.
- Vegetables are placed in a saucepan, add sugar, vinegar, oil, salt and juice from tomatoes – everything is thoroughly mixed.
- We are waiting for the lecho to reach the boil, and reduce the fire. Now, stirring, tushim somewhere for half an hour.
- We try the lecho on readiness and cork in cans. Next, you need to turn the jars and wait for the lecho to cool.
How to cook lecho of bell pepper in sour cream sauce with mushrooms?
Lecho can be not only canned for the winter, but also cook as a separate dish for lunch or dinner. If you have a desire to please your family, then be sure to use this recipe.
- Bulgarian pepper – 600 g;
- tomatoes – 600 g;
- fresh mushrooms( sort any) – 300 g;
- sour cream – 100 g;
- rice – 100 g;
- sunflower oil – 2 tbsp.l.;
- onion – 2 pieces;
- water – 200 ml;
- butter – 1 tbsp.l.;
- salt, pepper ground( red) – to taste.
- Rice should be rinsed and boiled, then add butter and salt.
- Tomatoes we cut in circles, pepper – straw, onion – semirings, mushrooms – plates.
- Take the saucepan and spread layers of tomatoes, peppers, and on top of rice( each of them must be poured slightly).
- Fry onion and mushrooms in a pan. Then add sour cream, water, ground pepper – turned sauce.
- Sauce is added to the saucepan to vegetables and stew for 20 minutes.
- Then put the saucepan in a preheated oven, leave it open, to form a crusty crust, and bring the lecho to the ready.
Little secrets of delicious lecho from Bulgarian pepper
The preparation of each dish has its secrets, which make it unsurpassed in taste. If you make lecho of Bulgarian pepper for the winter, then follow two rules:
- tomatoes and peppers need to be cut into roughly the same pieces – then your lecho will look attractive;
- lecho is better to roll in half-liter jars – then it will not be stored in the refrigerator in the open for a long time and will preserve its useful and taste qualities.
It should be noted that the Bulgarian pepper is combined with many products, so do not be afraid to experiment. Try to add something new to the dish, and you will certainly please your loved ones with delicious lecho!
Bulgarian peppers, perhaps, like everything.At least, the majority.This vegetable has a pleasant taste, the ability to make piquant even the most simple meals and satisfy hunger.How useful is this product and can it be harmful to health by eating Bulgarian pepper regularly?
The chemical composition of the Bulgarian pepper, its calorific value
Nutritional information 100 g:
- Calorie: 26,6 kCal
- Proteins: 1,3 g
- Carbohydrates: 5,7 g
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Dietary fiber: 1.4 g Organic acids: 0.1 g Water: 91 g Mono and disaccharides: 5.2 g Ash: 0,6 g
- Calcium: 8 mg
- Magnesium: 11 mg
- Sodium: 19 mg
- Potassium: 163 mg
- PhosForms: 16 mg
- Chlorine: 19 mg
- Vitamin PP: 1 mg
- Beta-carotene: 2 mg
- Vitamin A( RE): 333.3333 μg
- Vitamin B1Thiamine): 0.1 mg
- Vitamin B2( riboflavin): 0.08 mg
- Vitamin B6( pyridoxine): 0.5 mg
- Vitamin B9( folic): 17 μg
- Vitamin C: 250 mg
- Vitamin E( TE): 0.7 mg
- Vitamin PP( Niacin equivalent): 1,2158 mg
- Iron: 0.6 mg
- Zinc: 0.44 mg
- Iodine: 3 μg
- Honey100 ug
- Manganese: 0.16 mg
- Chromium: 6 ug
- Fluoro 7 ug
- Cobalt: 3 ug
Viewed product can be considered a useful storage elements and vitamins!Scientists have long been included in the list of the most useful products for humans, and doctors very rarely make Bulgarian pepper banned.
First, this vegetable contains a hormone of joy – even a small piece of Bulgarian pepper will raise the mood.But unlike chocolate, pepper will never cause the appearance of extra pounds at the waist.
Secondly, the product in question contains a large number of vitamins – A, E, C, PP, B and others.Moreover, their combination in Bulgarian pepper is so literate that with the use of a vegetable the body fully absorbs each of them.
Thirdly, sweet pepper is rich in trace elements – calcium, copper, potassium, iodine, phosphorus, sulfur, fluorine and many others.And in combination with vitamins you get a really effective “cocktail” for maintaining and strengthening health, increasing immunity.
For all these qualities, Bulgarian pepper has a low calorie content, although it can satisfy hunger.So you can conclude that the product in question will ideally “fit” into any diet.
Benefit of Bulgarian pepper
The product in question must be introduced into the diet of pregnant women – this will strengthen their hair, teeth and nails.By the way, the same product should also be used for men who either have already begun to get bald or have a genetic predisposition to this phenomenon.
A complex of substances in Bulgarian pepper promotes blood thinning and prevents the formation of clots in the blood vessels( blood clots).That is why the product under consideration is recommended by doctors in the menu for those who have had a stroke or who are at risk for this disease.
Bulgarian peppers can also be used in cosmetology – its composition has a rejuvenating effect!It is enough to apply once a week a gruel from the shredded vegetable to the face, daily to consume at least 150 grams of the product and within a month the first results will be visible – the skin of the face will become even, velvety, will acquire a natural color.
In general, there are many varieties of Bulgarian pepper, but usually people distinguish them as red, green and yellow peppers.And, by the way, each of these vegetables has its own useful qualities.
Red Bulgarian pepper
It contains a large amount of lycopene – a substance that can purify the body of toxins and prevent the destruction of cells.
It is in a red vegetable that there is a lot of vitamin C – more than in a black currant, an orange.A total of 100 grams of red bell pepper contains 128 mg of this vitamin, which exceeds the daily requirement of the organism in this substance.But do not be afraid of an overdose – excess vitamin C is quickly removed from the body without any consequences.
The unique combination of vitamins C and P in red Bulgarian pepper has an antioxidant effect, helps to lower blood sugar levels, strengthens the walls of blood vessels.
The product under consideration contains capsaicin, a substance that gives a slightly bitter taste to the vegetable.And despite the fact that its content in pepper is literally scant, it exerts its effect on the human body – it prevents the formation of clots in the vessels, relieves of dizziness, improves the functioning of the digestive system, lowers blood pressure.
In addition, red Bulgarian pepper has the following useful properties :
- saturates the body with the right amount of beta-carotene – this element in pepper is more than in carrots;
- replenishes the necessary zinc reserve in tissues and cells – this substance improves the functioning of the brain and “controls” the sexual activity of a person;
- significantly improves eyesight – it is enough to eat 40 grams of product every day.
Yellow Bulgarian pepper
In addition to the fact that yellow pepper contains vitamin C, beta-carotene and no lycopene, this vegetable is recognized as the leader among all types of Bulgarian pepper in the content of potassium and iron.
Potassium is necessary for normal operation of the musculoskeletal system, central nervous system, heart.Only potassium contributes to the intake of a large amount of oxygen in the brain, so that the heart rhythm is restored / stabilized, and the passage of nerve impulses improves.
Iron protects the body from pathogenic bacteria, participates in the formation of hemoglobin, this element is necessary for normal functioning of the thyroid gland.If you eat 30-40 grams of yellow bell pepper daily, then iron deficiency anemia can not be feared.
Green bulgarian pepper
This type of vegetable in question is valuable in that it contains chlorogenic and p-coumaric acids.They are the ones that are able to remove potential carcinogens from the body.
In green sweet pepper are present and phytosterols – they are able to regulate fat metabolism, which ultimately leads to weight loss.These same elements reduce the content of cholesterol in the blood, strengthen the walls of blood vessels and make them supple.
Note: green Bulgarian pepper helps to lose weight, but it can also cause a powerful feeling of hunger – just this vegetable stirs up the appetite.Therefore, it should be extremely cautious to introduce it into the diet.
Harm of Bulgarian pepper
There are no products that have absolutely no contraindications and are available to everyone.The same applies to Bulgarian pepper – there are some limitations in the use of this useful product.
Doctors recommend extremely cautious and in small doses to consume Bulgarian pepper to people with diagnosed diseases of the stomach, liver and kidneys.
It should be noted that the harm to the body can cause the Bulgarian pepper, bought not in season – it, as a rule, contains just a huge amount of pesticides.
Bulgarian pepper is not only delicious, but also a very useful vegetable.It can and should be consumed by people of all ages, even children.But if there is any doubt about the combination of existing diseases and the product in question, it is advisable to consult a doctor.
Bulgarian pepper deservedly earned the reputation of being one of the favorite vegetables.It is used in salads, first and second courses, appetizers.Today we will try to understand what is due to its high popularity, learn about its benefits, we will inform about those illnesses, which can be handled by this vegetable, and finally told about the rare cases where the pepper is better excluded from the diet.
Homeland peppers, as though it may sound paradoxical, is considered to be America.There he equated to the bush, because it does not require annual planting and special care is growing as a normal wild bush.Why do we have it is known as the Bulgarian is not known, though, you see, is not so important the name is more important beneficial properties of vegetable.About them that the time has come to talk.
Bulgarian pepper in its composition is invaluable, it contains a large amount of vitamin C (the dose exceeds even champions such as lemons and black currant), vitamins, and provitamin A
, known as carotene, E, K1.
Mineral cocktail consists of potassium, sodium, phosphorus, iron, zinc, iodine, calcium, and magnesium.
Well, such a specific taste of pepper due to the fact that it included the alkaloid capsaicin, through which, by the way, this vegetable is so good for the stomach.
100 grams pepper contains :
• Protein – 0.86 g,
• Water – 93.89 g,
• glucose – 1.16 g,
• fats – 0.17 g,
• sucrose- 0.11 g,
• Carbohydrates – 4.64 g,
• Fructose 1.12 g
not more than, dare to suggest will announce that most of the nutrients are concentrated around the stalk pepper, as well as in the inner whitepulp and seeds, which we often throw .Also, I must say that during heat treatment pepper loses more than half of its nutrients.
agree that the list of nutrients included in the pepper, it is impressive.Therefore, special attention should be given to those ills, which helps to cope with this vegetable.Among the key should be allocated:
• CNS disorders,
• Skin Problems, nails, hair,
• Low immunity,
• Increased blood clotting,
• Gases, cramps and colic in the gut.
Regular use pepper enriches the overall composition of the blood, so the opportunity to prevent anemia and improve immunity.
Vitamins, a large number of the incoming bell pepper, reinforce vessels and capillaries, which are known to operate in the body part dostavschikov nutrients.Rutin, which is part of pepper makes the circulatory system supple and strong, therefore, this vegetable is often used to prevent thrombosis and atherosclerosis.Improves pepper and condition of the skin, stimulates hair growth (by the way, with the help of pepper can stop the process of male pattern baldness) and makes them more beautiful.In addition, with the help of pepper can strengthen bones and nails, as well as preserve vision.Posoblyaet Peppers improve memory and concentration on work and also relieves insomnia, it helps to survive the effects of the nerve stress, win preddepressivnye state, relieves unnecessary tension in the nervous system and muscle tissue.
Bulgarian pepper: contraindications
Despite the fact that the Bulgarian pepper – a real storehouse of minerals, should be aware that in some cases, its use is highly undesirable.In particular, should be excluded from the diet of this vegetable people at :
• coronary heart disease,
• gastric ulcer and gastritis with high acidity,
• liver and kidney diseases.
Mostly taboo due to the fact that in the present lot of pepper essential oils and crude fiber, which often exacerbates the above-mentioned diseases.
Of course, the positive properties of pepper more than the negative.However, if your diet, this vegetable is present in large quantities, is not superfluous to know about what they may face abuse.
How to choose pepper
This vegetable is really useful when it is fresh and ripe.But how to understand that before you a nice piece?very simple!At the time of purchase note peel peppers, have a quality of pepper it must be dense, with no visible damage and stains .The fact that the vegetables had just been plucked from the bush and deserves to be in the vegan dish says a green stem.
Well, should talk in detail about the color of pepper and, accordingly, its taste:
Green pepper – the most common in the market, but you should know that this color indicates that the vegetable was broken immature and, therefore,taste it will not be as sweet as that of red pepper.
Yellow and orange bell peppers generally more juicy compared with green and red, and therefore they are most often found in fresh salads.
Bulgarian pepper: use
To saturate your body with vitamins and trace elements that make up pepper enough pepper are added daily to salads, preferably fresh, because, as has already been said, by heat treatment losesup to 70% of its valuable substances .However, you will agree, the monotony of boring, same food on the table can quickly become boring, which is why we offer a variety of their menu using recipes that are on our website.For dinner you can prepare stuffed peppers, vegetable stew, which included the number of bell pepper, well, or a light chop salad with celery and peppers for weight loss.And in any case, do not be afraid to experiment in the kitchen, create a masterpiece dish with peppers and do not forget to share them with other female visitors retseptik portal onwomen.ru.
Bulgarian cuisine is the one you should definitely try because of its rich flavor and variety of fresh meals. Bulgaria shares a number of meals with the Greek, Middle Eastern and even Italian cuisine but add its own unique touch and flavor.
Furthermore, the great climate conditions, farming traditions and variety of herbs make the Bulgarian cuisine rich of vegetables and delicious vegetable meals. Because of that the country is also a heaven for vegans and vegetarians. Enough said, here are 10 of the most delicious Bulgarian meals you should try:
Salads are often served as appetizers in Bulgarian cuisine. One of the most famous salads in the country, and Europe as well, is ‘Shopska’ salad. Because of its simplicity and freshness it is a beloved dish to many. It is made with only fresh tomatoes, cucumbers, peppers, onion, salt, oil and the special ingredient – Bulgarian white cheese.
‘Snezhanka’ salad is another traditional favorite. It is made of strained yoghurt, cucumber, garlic, walnuts and some herbs.
Bulgarian cuisine is rich of soups, too. One of the best summer dishes is the cold yoghurt soup ‘Tarator’. It is the soup version of ‘Snezhanka’ salad because it consists of almost the same ingredients, however a water is added along with the yoghurt. There is no person in Bulgaria that doesn’t like ‘Tarator’. That’s how delicious it is.
Another, yet controversial, traditional Bulgarian meal you should try is the ‘Shkembe’ soup. If you are feeling adventurous this one is for you. It is a common dish in all the Balkan countries. It is made of boiled pork, beef or lamb tribe, has rich paprika flavor, some milk and lots of garlic. It is believed that the ‘Shkembe’ soup miraculously cure hangover.
Main Bulgarian meals
Althought an appetizer the famous Bulgarian ‘Banitsa’ is just the meal you can’t miss. It is simply the most popular pastry in the country. It’s made of filo pastry with mixture of whisked eggs and white cheese in between. You can find different varieties of fillings on almost every corner in Sofia.
Another traditional meal which can be seen in many Balkan countries is the meat and vegetable stew ‘Gyuvech’. It can be compared to ratatouille and it can be prepared with or without meat.
‘Moussaka’ is also famous meal on the Balkans, especially in Greece, but in Bulgaria it has its own unique taste. It is made of potatoes, minced meat and yoghurt and eggs top layer. Another star of the Bulgarian cuisine you should try is the very popular summer dish ‘Mish Mash’. It is made with peppers, tomatoes, feta cheese, eggs, onion and fresh herbs and is extremely delicious.
Every child in Bulgaria loves when Grandma makes their favorite ‘Milk with rice’ dessert. It is a variety of the Milk pudding which can be found in Turkey and other Balkan countries but it is simpler than the other versions. Although it is very simple, the ‘Honey and walnuts pumpkin dessert’ is also one of the tastiest Bulgarian meals you should try.
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