Bulgarian lecho of carrots and tomatoes

Bulgarian lecho of carrots and tomatoes, as in the 80's

Our subscriber asked to publish the recipe of the Bulgarian lecho, which was sold in stores in the 80s, under the name "Globe". I found it, and I confess I even managed to cook and close several jars. I can not know what taste it was in the 80's, but lecho of carrots and tomatoes is so delicious that you can eat with a spoon.



  • Tomatoes - 4 kilograms;
  • Bulgarian pepper - 3 kilograms;
  • carrots - 1 kilogram;
  • onion -1 kilogram;
  • vegetable oil - 200 milliliters;
  • sugar - 4 tablespoons;
  • salt - 2 tablespoons;
  • apple vinegar - 100 milliliters;
  • pepper fragrant - 5 peas;
  • black pepper - 5 peas;
  • cloves - 4 pieces.

Step-by-step recipe lecho of carrots and tomatoes

  1. Wash tomatoes, cut as you want. Then grind them in a meat grinder, and with a blender.
  2. Pour the tomato paste into a saucepan, bring to a boil and cook over low heat for 30 minutes.
  3. Cut the peeled carrots with thin straws, cut the onions into half rings and saute them in vegetable oil for 10-15 minutes.
  4. At the pepper remove the seeds, and cut it with rings or half-wheels.
  5. Pour the pepper with carrots and onions into a boiling tomato mass (after 30 minutes, after cooking). Boil another 15 minutes.
  6. Then pour in the vinegar, add salt and sugar, pepper with cloves and cook for another 10-15 minutes.
  7. Hot lecho spread in sterilized jars and immediately roll!
  8. In an inverted form, wrap it in a blanket until it cools down.

Lecho of carrots and tomatoes is simply delicious, all in it in moderation and sharpness, and sweets.

Delicious to you blanks.

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