How to make sweet lecho for the winter. Tomato and pepper lecho for the winter without sterilization. How to prepare lecho for the winter from bell peppers and tomatoes

A recipe for lecho made from peppers and tomatoes, zucchini or eggplants, prepared at home for the winter from bell peppers - this is not the lecho that is sold under the guise of a wonderful snack (sauce) in the store. In the homeland of lecho - in Hungary, this dish is prepared exclusively from peppers and tomatoes. But, despite its minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products.

Today, almost every housewife has her own signature recipe for making lecho, which she happily shares with family and guests. At the end of the warm summer days, we’ll pick some fragrant, ripe bell peppers from our own garden, add sunny tomatoes and spices (in extreme cases, all this can be purchased at the market) and a bright lecho with a unique aroma is ready.

In this article we will share lecho recipes for the winter. Lecho recipes with photos, tested by experienced chefs and dozens of readers, are in this section. Lecho is a classic dish that has dozens of completely different recipes and variations; Every cook is convinced that he knows how to prepare lecho for the winter correctly.

In reality, there is simply no single correct recipe for lecho, so preparing lecho at home is a process that can be approached creatively. Choose from the lecho recipes below that are closest to you, feel free to make your own adjustments to them and prepare lecho with your own hands!

How to prepare lecho from peppers and zucchini for the winter

Rich taste and benefits from preserved vitamins are the features that make winter lecho recipes stand out. This autumn aromatic preparation is very popular in our country. The recipe for lecho from pepper and tomato for the winter has many different options, and classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you prepare a snack correctly:

Homemade pepper and tomato lecho should not be cooked for too long. Vegetables should remain somewhat tough and not fall apart;
For preservation, it is recommended to use only ripe tomatoes;
When adding herbs to the salad, it is worth remembering that basil, parsley, marjoram, and cilantro (dried) go well with bell peppers and tomatoes. It is better to add herbs to the dish shortly before cooking;
The denser the tomatoes, the tastier the bell pepper preparation will be.

Lecho is a traditional dish for Hungarians, the culinary hallmark of the country. This preparation turns out tasty, bright, juicy and appetizing. It can easily serve as an appetizer for a family dinner, but it will also look great on a formal table. There are many interpretations of conservation. Below are the most popular recipes.

Every housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I’m sure you will like the appetizer. You can eat it as a separate dish or serve this lecho as a side dish, in any case you will lick your fingers. The processing of the harvest is coming to an end; it is at this time that many people plan to prepare lecho.

Recipe for lecho from bell pepper and tomato “You will lick your fingers”

Ingredients:

Sunflower oil - 150 g;
Sweet peppers and tomatoes - 2 kg each. every;
Salt - 50 g;
Sugar - 100 g;
Table vinegar - 2 tsp.

Cooking method:

Peel the bell pepper from tails, seeds, and membranes, cut into rings of about 1.5 cm;
Skip the tomatoes in the food processor until they become a homogeneous mass, pour them into the pan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
Send the pan to medium heat, cooking takes 30-40 minutes, you can stir occasionally. The peppers will sink to the bottom of the pan as they cook;
You can not sterilize the jars, but burn them in the oven. Before burning, wash the jars thoroughly, dry them slightly, place in a cold oven, turn on the temperature at 200 degrees, hold for 15 minutes. It will be much faster this way, rest assured that all microbes will die at this temperature immediately;
Transfer the hot lecho into cooled jars, roll up the boiled lids, turn over and wrap in a warm towel. Bon appetit!

At home, the preparations are the most beneficial for the body, and it is scientifically proven that the best vegetables are those grown in the region where you live. And there’s no need to talk about savings here; bell peppers are inexpensive during the season, but try buying them in winter! You can pamper yourself with exotics, but why do we need someone else’s expensive pepper when we have our own, without chemicals and several times cheaper than foreign ones.

Pepper and tomato lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe and purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure, otherwise the taste and appearance of the final dish will be spoiled.

As for the rest of the vegetables included in the lecho recipe, they should definitely be washed, dried, and, if desired, the skin of the tomatoes should be removed. This is not difficult to do if you first pour boiling water over the tomatoes.

Homemade spicy lecho with onions and garlic

This spicy preserve will definitely appeal to fans of unusual dishes. Recipe for spicy lecho for the winter.

Ingredients:

Onion (large, white) – 1 pc.;
Garlic – 40 g;
Pepper (red or orange) – 1 kg;
Vinegar - 1 tbsp;
Chili or other red hot pepper (ground) – 1/2 tsp;
Tomatoes (firm, ripe) – 2.5 kg;
Bay leaf – 5 pcs.;
Sugar or light honey – 2 tbsp;
Sunflower oil, odorless – 5 tbsp;
Salt – 1 tbsp.

Cooking method:

Rinse all vegetables well;
Grind the tomatoes in a meat grinder and then cook on the stove until boiling;
Then the mass is kept for up to a quarter of an hour so that everything cools down;
The resulting mixture must be separated from the skins and grains (use a sieve or attachment in a food processor);
Add the remaining ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
Return the workpiece to the stove, set the heat to medium, stirring occasionally;
When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured in;
Lecho preparations are placed in sterilized glass jars, which must be closed with boiled lids using a screwing machine.

In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “World of Answers” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!

Lecho is a native representative of Hungarian cuisine. The obligatory components included in the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted to any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian leczo.

Sweet pepper lecho - classic recipe

An excellent universal lecho recipe for the winter! The optimal ratio of all the ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, tasty. How nice it is to get another jar in winter and try this wonderful, and most importantly, natural product with the whole family!

Ingredients:

Medium-sized onions – 4 pcs.;
Greens (cilantro, parsley or celery) - 3 bunches;
Ground black pepper – 1 tsp;
Tomatoes - 1 kg;
Refined sunflower oil – 1 tbsp.;
Sweet bell pepper – 2 kg;
Ground paprika – 1 tsp;
Fresh garlic – 1-2 heads (10 cloves);
Vinegar – 1 tbsp;
Salt - to taste;
Sugar – 1 glass.

Cooking method:

We clean the bell pepper, removing the seeds, rinse with water, and cut into large pieces (about 4 parts). Also, cut the washed ripe tomatoes into 4 parts. Cut the onion into half rings;
Prepare a large saucepan with thick walls and bottom. Pour vegetable oil into it, wait until it warms up well, add onion;
When the onion becomes transparent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes;
Now add the most important component of lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on the fire for another 10 minutes, stirring occasionally;
Chop the garlic with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped herbs, ground paprika, black pepper, mix and cook the dish for 10 minutes;
We prepare jars for harvesting: wash and sterilize. We put our lecho there and roll it up. It is advisable to put jars of lecho on lids, wrap them in something warm and leave them to cool for about a day at room temperature, and our pepper and tomato lecho will turn out very tasty. Bon appetit!

Lecho is one of those dishes that evoke the most positive emotions among many food lovers, since it can be very different, and it can be prepared to suit every taste. The classic lecho recipe is very easy to prepare. The recipes collected in this section will help you make delicious lecho just like that or for the winter, with which you can learn how to prepare lecho so that everyone who tries it will praise it - it’s as easy as shelling pears!

A simple recipe for lecho with pepper and tomato

Ingredients:

Bulgarian multi-colored pepper – 1 kg;
Tomatoes - 1 kg. or tomato paste – 500 g;
Sugar – 2 tbsp;
salt – 1 tbsp.

Cooking method:

Vegetables are peeled and cut into squares;
Tomatoes (tomato paste) are stewed over very low heat until well reduced;
After this, the remaining products are placed in the container with future preservation;
If the mass turns out to be too thick, then it is diluted with water;
The dish is stewed for half an hour, stirred constantly;
The workpiece is poured into jars and rolled up.

Prepare classic lecho recipes with tomatoes, bell peppers, onions, carrots, zucchini and even eggplants. This popular dish of Hungarian cuisine is one of those delicious winter preparations that carefully preserves the delicate aroma of sun-ripened vegetables. Despite the diversity that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.

To prepare Bulgarian lecho from tomatoes, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future preparation will both taste unusual and look more attractive.

Peppers are cut in different ways: for some housewives it is more convenient to cut it into strips, for others - into cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best are given below. For example, novice housewives will undoubtedly like this lecho recipe, which requires a minimum of time and effort.

Recipe for lecho from bell peppers for the winter with tomatoes

Zucchini lecho with carrots and tomatoes

A slightly sweetish light dish containing a large amount of useful substances can be prepared for future use. If your goal is preparations for the winter, prepare the required number of jars and sterilize them. The attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to a dish.

The fact is that zucchini has a neutral taste. But this quality helps to combine it with absolutely any food, because during the process of cooking, stewing or frying, it easily absorbs their taste and aroma. During the mass harvest of zucchini, the price for them drops sharply. Therefore, housewives successfully preserve it: pickle it, salt it, prepare all kinds of salads and snacks for the winter. Zucchini lecho is one of the winning options for such preparations.

Ingredients:

Zucchini - 3 kg;
Carrots - 500 g;
Tomatoes - 2 kg;
Onion - 500 g;
Ground black pepper - to taste;
Vinegar - 100 ml;
Sweet pepper - 500 g;
Sugar - 1 glass;
Vegetable oil - 300 ml;
Salt - to taste.

Cooking method:

1. Let's start preparing our pepper and tomato lecho - first we peel the pepper, carrots, and onions. Peel and cut the zucchini into small cubes, the onion into larger cubes;
2. We pass the tomatoes through a meat grinder to obtain a puree in which the lecho will be stewed, grate the carrots, cut the bell pepper into strips;
3. Place the onion in a saucepan and lightly fry in vegetable oil, then add zucchini, tomatoes, peppers;
4. Next, salt our pepper and tomato lecho and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour;
5. Make sure that the mixture does not burn; stir well occasionally. At the end, add vinegar and after 5-7 minutes remove from the stove. All that remains is to distribute the finished lecho into sterilized jars and roll up with metal lids. Turn the finished jars over and wrap them in a warm towel. Bon appetit!

Zucchini lecho for the winter: subtleties of preparation

To prevent lecho from turning into squash caviar, the squash does not need to be very finely chopped. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
To avoid skin in the tomato sauce, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin of these tomatoes can be removed very easily;
For lecho, young zucchini are selected, no more than 20 cm long and weighing 130 - 150 g. Such zucchini have thin skin and delicate crispy flesh. Zucchini should be fresh, not limp, without signs of spoilage. It is advisable that they do not have seeds;
Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, as well as all equipment. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. Lids must also be sterilized;
Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are added to this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar;
For the liquid lecho base, ripe, fleshy tomatoes are used. They are ground in a meat grinder or grated. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass turns out to be tender and homogeneous;
Bell pepper is added to zucchini lecho in such an amount that it does not dominate over the other ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
Vinegar must be present in lecho. It is a good preservative and also adds sharpness to such a bland vegetable as zucchini.

Pepper and carrot lecho

Another simple recipe for preparing a popular Hungarian dish. All ingredients included in its composition are easily available in our country throughout the year.

All you need is to buy them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. This lecho can be served either separately or with hot potatoes, rice, or pasta.

Ingredients:

50 pieces of bell pepper;
Tomato juice - 1.5 l.;
Vegetable oil – 250 g;
Sugar - 200 g;
Onions - 1.5 kg;
Carrots - 0.5 kg;
Vinegar 9% - 1 glass;
Salt - 3 tbsp.

Cooking method:

We select the fleshy, juicy fruits of bell peppers. Remove the stems and seeds and cut into strips (not too thin). Grind the onion into half rings, grate the carrots on a Korean grater, you can also grind them in a food processor;
Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. Place on the stove and simmer the vegetables for about 30 minutes from the moment they boil. The fire should not be strong. Don't forget to stir;
We wash the jars, pour boiling water over them, keep them in a hot oven until the moisture completely evaporates and put the lecho in them. Seal with boiled lids, turn over and leave until cool. Then we put it in a place to store the blanks. Pepper and tomato lecho is ready!
Bon appetit!

Video “Lecho recipe from Bulgarian lecho and tomato”

1. Simple treatment

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years,
although it does not contain any special preservatives.

Ingredients:
Ripe tomatoes – 4 kg,
Bell pepper (green or multi-colored) – 4 kg,
Sugar – 1 glass,
Salt – 2 tbsp. spoons.

Preparation:
Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enamel pan and set to cook, let it boil, reduce the heat to low and cook for 15 minutes.
Peel the bell pepper from stalks and seeds, rinse, lightly dry with a towel and cut into medium strips. Place in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook the lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh.
Pour the finished hot lecho into previously prepared and
sterilized jars. Close with screw caps or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator.

2. Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as those who
prefers to store homemade preparations (canned food) outside the refrigerator.
It will also come in handy if you have pepper, but for some reason
reasons there are no tomatoes.

Ingredients:
Bell pepper – 3 kg,
Tomato paste – 2 cups,
Water – 3 glasses,
Vinegar (6%) – 1/2 cup,
Sugar – 1 glass,
Salt – 1 tbsp. spoon (with a slide).

Preparation:

Peel the bell pepper from stalks and seeds, rinse and cut into small strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mixture again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Place the finished lecho in sterilized jars and close
screw caps. Turn over, cool and store in a cool, dark place.
Recipe option: if desired, you can add it to lecho along with vinegar
30-40 black peppercorns.

3. Stewed lecho

This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.
Ingredients:
Bell pepper (red thick-walled) – 1 kg,
Ripe tomatoes – 1 kg,
Water – 150 ml,
Sugar – 1/4 cup,
Salt – 1 teaspoon.

Preparation:
Peel the bell pepper, rinse and cut into small strips, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, peel them, and cut them into small pieces.
Add tomatoes, salt and sugar to the peppers, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. Tomatoes must
boil completely.

Tip: if you are going to serve lecho immediately, then 5 minutes before
When ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.

4. Lecho with herbs

Spicy, aromatic lecho, which, when hot, will perfectly complement
grilled meat, and in winter it will become a reminder of the sultry summer.
Ingredients:
Ripe tomatoes – 2 kg,
Bell pepper – 2 kg,
Sugar – 1/2 cup,
Salt – 1 tbsp. spoon,
Vinegar (9%) – 50 ml,
Dried parsley - 4 teaspoons (heaped),
Dried basil – 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns – 15 pcs.,
Cloves – 3-4 pcs.

Preparation:
Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat.
Peel the pepper from seeds, wash and cut into strips, add to
tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close
screw caps or roll up, turn over, let cool and put in a cool place.

5. Lecho with garlic

Lecho with garlic is a simple and flavorful dish. To prepare it, you don’t need any special equipment other than a stove, so it’s
suitable for those who are not very good at canning
equipped country kitchen.

Ingredients:
Tomatoes – 2 kg,
Bell pepper – 1.5 kg,
Sugar – 2/3 cup,
Salt – 1 tbsp. spoon,
Garlic – 10 cloves,
Fresh basil (can be replaced with parsley) – 1 bunch,
Vinegar (9%) – 40 ml.
Preparation:

Wash the tomatoes and cut into small pieces, place in a saucepan and simmer for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.
Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.

6. Acute lecho

This recipe is especially for those who love spicy snacks. Dish
Perfect for strong drinks, fried meat, grilled sausages. Well, of course, it can be prepared for the winter. In addition, you can
use it to make homemade pizza.

Ingredients:
Bell pepper – 1.5 kg,
Chili pepper – 3 pcs.,
Ripe tomatoes – 2 kg,
Black peppercorns – 20 pcs.,
Onions (large) – 2 pcs.,
Sugar – 1/2 cup,
Salt – 1 tbsp. spoon,
Vinegar (9%) – 50 ml,
Dried cilantro - 4 teaspoons (heaped).

Preparation:
Pass the tomatoes through a meat grinder along with onions. Peel the bell pepper and chili from seeds and cut into thin “feathers”. Place all the vegetables in an enamel pan and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, remembering to stir occasionally to avoid burning.
Lecho can be served immediately or poured into sterilized jars,
Seal with lids and store in a cool place.

7. Lecho with horseradish

If you like dishes with horseradish, then it can also be used for
preparing lecho.
Ingredients:
Ripe tomatoes – 1 kg,
Bell pepper – 1 kg,
Horseradish root (fresh) – 50 g,
Sugar – 1/3 cup,
Salt – 1 tbsp. spoon,
Vinegar (6%) – 100 ml.
Preparation:
Grind the tomatoes and horseradish, place them in a saucepan, let them boil and cook for 10 minutes. Add seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cool) or place in sterilized jars and store in a cool place.

Advice: If you think that 50 g of horseradish is not enough for a distinct spiciness, you can add a few more cloves of garlic or add a couple of chili peppers. In addition, you can season the lecho with cilantro or thyme.

At home, it is prepared exclusively from peppers and tomatoes. But, despite its minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products. Today, almost every housewife has her own signature recipe for making lecho, which she happily shares with family and guests.

Pepper lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe and purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure (not be flabby), otherwise the taste and appearance of the final dish will be spoiled.

Remove the stem from suitable peppers and extract the seeds using convenient kitchen tools. And then we chop it at our discretion. Some people prefer to chop the peppers into strips along the entire fruit, others prefer to chop them smaller. As for the rest of the vegetables included in the lecho recipe, they should definitely be washed, dried, and, if desired, the skin of the tomatoes should be removed. This is not difficult to do if you first pour boiling water over the tomatoes.

Pepper lecho - the best recipes

Recipe 1: Sweet pepper lecho (classic recipe)

Ingredients:

– tomatoes – 1 kg.
– sweet bell pepper – 2 kg.
- medium-sized onions - 4 pcs.
– refined sunflower oil – 1 cup.
- greens (cilantro, parsley or celery) - 3 bunches.
- fresh garlic - 1-2 heads (10 cloves).
- sugar - 1 glass.
- ground black pepper - 1 tsp.
- ground paprika - 1 tsp.
- vinegar - 1 tbsp.
- salt to taste

Cooking method:

1. Peel the bell pepper, removing the seeds, rinse with water, and cut into large pieces (about 4 parts). Also, cut the washed ripe tomatoes into 4 parts. Cut the onion into half rings.

2. Prepare a large saucepan with thick walls and bottom. Pour vegetable oil into it, wait until it warms up well, add the onion.

3. When the onion becomes transparent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes.

4. Now add the most important component of lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on the heat for another 10 minutes, stirring occasionally.

5. Grind the garlic by chopping it with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped herbs, ground paprika, black pepper, mix and cook the dish for 10 minutes.

6. Prepare jars for preparation: wash, sterilize. We put our lecho there and roll it up. It is advisable to place jars of lecho on lids, wrap them in something warm and leave them to cool for about a day at room temperature.

Recipe 2: Pepper and carrot lecho

Another simple recipe for preparing a popular Hungarian dish. All ingredients included in its composition are easily available in our country throughout the year. All you need is to buy them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. This lecho can be served either separately or with hot potatoes, rice, or pasta.

Ingredients:

- 50 pieces of bell pepper
- one and a half kg of onions
- half a kilogram of carrots
- one and a half liters of tomato juice
- a glass of 9 percent vinegar
- 200 g fine sugar
– vegetable oil – 250 gr.
- about 3 tables. spoons of salt

Cooking method:

1. Select fleshy, juicy pepper fruits. Remove the stems and seeds and cut into strips (not too thin). Chop the onion into half rings, grate the carrots on a Korean grater, or you can also chop them in a food processor.

2. Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. Place on the stove and simmer the vegetables for about 30 minutes from the moment they boil. The fire should not be strong. Don't forget to stir.

3. We wash the jars, pour boiling water over them, keep them in a hot oven until the moisture completely evaporates and put the lecho in them. Seal with boiled lids, turn over and leave until cool. Then we put it in a place to store the blanks.

Recipe 3: Pepper lecho with mushrooms in sour cream sauce

Lecho is usually associated with homemade preparations for the winter, but there are recipes that do not involve canning the dish. We offer one of them – bell pepper lecho with mushrooms in sour cream sauce. Just from the name itself, your mouth is already starting to water and your appetite is building!

Ingredients:

— 600 gr. red peppers
- 400 gr. red tomatoes
- 300 gr. any first-class mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 table. lie vegetable oil
- two onions
- one spoon (tablespoon) of butter
- ground red pepper
- salt to taste

Cooking method:

1. Wash the rice and scald it with boiling water. Fill the rice with 250 ml of water, add some salt, add butter and boil until soft under the lid.

2. Place peeled, sliced tomatoes (pre-scalded) in layers on the bottom of the saucepan, sliced peppers and use rice as the third layer. Lightly add salt to each layer.

3. On growing. fry the onion and sliced mushrooms in oil. Remove from heat, mix with ground red pepper, 200 ml of warm water and sour cream. Pour the contents of the saucepan with the resulting sour cream and mushroom sauce.

4. Place the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-heated oven. Remove the lid so that the top is covered with an appetizing, golden brown crust.

— Significant vegetables added to lecho must be chopped into approximately equal pieces. This way the dish will look more attractive on the table;

— Lecho should not be placed in jars that are too large in volume. The optimal container size is from 500 ml to 1 liter;

— If you stew lecho on the stove with the addition of vinegar essence and other acidic ingredients, use only an enamel pan (basin) without chips, cracks or damage.

Choose ripe, fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
It is better to remove skins and seeds from tomatoes before cooking. This way the consistency of the lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you don’t have to waste time on cleaning - it won’t affect the taste in any way. Peeled or unpeeled tomatoes should be minced or crushed in a blender into tomato puree.
Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250–300 g of paste. This amount is enough to replace about 1½ kg of tomatoes.
Bell peppers need to be chopped. This can be done in different ways: circles, small or long strips, quarters. But if you plan to add lecho, for example, to a soup or stew, then it is better to cut the vegetables smaller.
Along with vegetables, you can add spices or dried herbs to lecho, such as paprika, basil or marjoram. They will add a spicy aroma to the dish.
As a rule, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will preserve the preparations for a long time. But if you plan to eat the dish in the near future, then you don’t need to add vinegar.
If you are making lecho for the winter, then first put the vegetables themselves in jars, and pour the sauce in which they were boiled on top. The extra sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

chkola-gastronoma.ru

Ingredients

2 kg of tomatoes;
100 ml vegetable oil;
100 g sugar;
1½–2 tablespoons salt;
2½–3 kg;
10–15 black peppercorns;
1 tablespoon vinegar 9%.

Preparation

Place the tomato puree in a saucepan, add butter, sugar and salt and stir. Place on the fire, bring to a boil and cook for 20 minutes.

Place the peppers in the pan, cover with a lid and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

semeika.info

Ingredients

1½ kg bell pepper;
1½ kg zucchini;
2 kg of tomatoes;
200 ml vegetable oil;
100 g sugar;
1½–2 tablespoons salt;
3 cloves of garlic;
100 ml apple cider vinegar.

Preparation

Chop the peppers and zucchini. If the zucchini is young, you can skip peeling it and cut it into large slices. It is better to remove the peel and seeds from old zucchini and cut the vegetables into cubes.

Pour the tomato puree into the pan and bring to a boil. After 5 minutes, put it there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

Ingredients

2 kg of tomatoes;
50 g sugar;
1½–2 tablespoons salt;
50 ml vegetable oil;
1 tablespoon vinegar 9%;
1 kg bell pepper;
1 kg eggplants.

Preparation

Pour the tomato puree into the pan and mix it with sugar, salt, oil and vinegar. Bring to a boil.

Cut the peppers and eggplants into arbitrary pieces. Place them in boiling tomato puree, stir and cover with a lid. Bring to a boil again and cook the lecho for another 10–15 minutes.

1000.menu

Ingredients

1 kg of tomatoes;
1 kg bell pepper;
100 g sugar;
1–1½ tablespoons salt;
100 ml vegetable oil;
2–3 cloves of garlic;
2 kg of cucumbers;
100 ml apple cider vinegar.

Preparation

Add chopped pepper, sugar, salt, butter and chopped to a saucepan with tomato puree. Stir and bring to a boil. Cover with a lid and cook for 10–15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 minutes.

Ingredients

2 kg of tomatoes;
150 ml vegetable oil;
100 g sugar;
1–1½ tablespoons salt;
1 tablespoon vinegar 9%;
500 g carrots;
1 kg bell pepper;
300 g onions.

Preparation

Pour the tomato puree into the pan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook for 15 minutes.

Add pepper and onion cut into half rings. Cook the lecho for about 20 minutes.

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world sunset this way. Let's take a look at the classics, where peppers are accompanied only by onions and tomatoes.

We need:

Bell pepper - 3 kg (weigh in peeled form)
Tomatoes - 2 kg (+/- 20 medium size)
Onions - 10-12 pieces of medium size
Vegetable oil - 1 glass
Sugar - 1 glass
Table vinegar 9% - 100 ml
Coarse rock salt - to taste

*For this amount of vegetables we need 2 tbsp. spoons without a slide

*1 glass - 250 ml

*You can add garlic to taste - 3-4 large cloves

Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize jars. Convenient oven method:

We wash jars and lids with a brush and soda (!).
Place in a cold (!) oven at 120-130 degrees Celsius.
After heating the oven to the set temperature, keep the jars there for 5-7 minutes. Make sure the jars are completely dry.
Pour boiling water over the lids for 5-7 minutes.

Let's do the vegetables.

Let's thoroughly wash the colorful set of ingredients. Peel the peppers and onions.

Cut the peppers lengthwise into 4 parts. The last cut is crosswise, in increments of about 1 cm, to create short strips.

Let's move on to tomatoes.

A general rule for all lecho recipes.

If the tomatoes are thin-skinned, simply cut them and crush them in a brander or grind them in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the butt) and scald it with boiling water. Then the tomatoes are very easy to peel and twist without the skin.

We peel the onion and cut it the way you like it in the finished salad: half rings, quarter rings or a medium cube.

For stewing, we use large dishes - enameled or stainless steel.

Put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can add salt right away. Although the taste, the color - there is no comrade. For the first time, we recommend adding salt at the end of stewing, adjusting the saltiness to suit your tastes.

Stir the puree and add chopped onion. Stir again and heat to a boil, stirring occasionally. Cook the onion in tomato puree after boiling for literally 1-2 minutes.

Add pepper, stir well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here definitely try it piece by piece to turn it off in time. The pepper should become soft, but not overcooked. Elastic tenderness is the best texture of the main character of delicious lecho.

As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into small cubes and add it at the end at the same time as the vinegar.

We taste the lecho for salt and sugar. If necessary, add the desired accent. We love a balanced sweet and sour taste with just enough salt.

Transfer the hot dish to sterilized jars, filling them to the top. We roll up the iron lid, turn it over and cover it with a blanket - for slow cooling.

Ideally stored in a cool place. But it can also be done at room temperature. The safety margin of the workpiece will last until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the childish delight “You will lick your fingers!” will suit everyone.

Lecho with carrots for more sweetness

After the first successful roll-out, we immediately fell in love with the expanded lineup. We are very devoted fans of carrots and cabbage.

Adding carrots to lecho is very simple! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots. Chop carrots coarsely; this type of chopping is universal.
We also love a more sophisticated option - straws of different sizes (“Hurray!” for the Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out delicious. One of the 3 main Berner attachments also helps us with this cutting.
Add thin sliced carrots along with pepper.
Next - according to the algorithm described above.

If the carrots are thick slices (1 cm), add them to the pepper, let it boil and cook for 5-7 minutes.

Lecho without vinegar for an interesting experiment

It’s also tasty and stores well. If you are confused by the absence of vinegar as a preservative, then you can safely take the risk. One jar for the sake of experiment is not such a big consumption of food.

We ourselves were surprised at how well such a roll is stored. Of course, it is advisable to put it in a cool place (a closet on a cold balcony, loggia, or cellar). Although, if you overcome inertia and think about it, thanks to tomatoes, there is more than enough acid in the lecho. Such a preparation will stand for three to four months without problems.

The only point in the recipe is increased attention to the sterility of the seaming tool and containers.

We need:

Tomatoes - 3 kg (about 30 medium-sized pieces)
Sweet peppers - 6-7 large vegetables (at least half of them are red)
Sugar - 1 glass
Salt - 1 tbsp. heaped spoon
Garlic - 6-7 large cloves

How to cook is well described in the video.

note for coarsely chopped peppers. This method can also be used in the classic recipe.

Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice housewife will succeed!

Eggplant lecho - a favorite of the older generation

A fun recipe for lovers of blue ones.

We need:

Eggplants - 2 kg
Bell pepper - 500 g
Carrots - 500 g
Tomatoes - 1 kg
Onions - 4 pcs. medium size
Garlic - 3-4 cloves
Sugar - 100 g
Salt - 2 tbsp. spoons without a slide
Vinegar 9% table - 100 ml
Sunflower oil - 200 ml

How to cook.

Wash all the vegetables.

Cut the eggplants into medium cubes. Then pre-boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander and let the eggplants cool. This brief boiling removes the bitterness from blueberries.

Another way of anti-bitterness: you can add salt and wait for the juice to stand out, then rinse in a colander. Choose a pre-treatment option that is convenient for you. We do not recommend doing without it. Zakatka may not taste bitter, but there is a high risk that it will not be stored well.

Cut the tomatoes into large pieces and blend with a blender until smooth. You can also grate it using a coarse grater.

Chop the red pepper into small pieces. We like the cut to be close to classic, like the first recipe above. Look at the photo below: you need a long straw. Cut the seeded pepper lengthwise into 4 pieces. For long straws, cut each part again lengthwise (!) into thin strips.

Grind the garlic the way we like it in the finished dish. We did it differently. The best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - rub or squeeze.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use Berner to make a thin, short straw.

In a heated frying pan with oil, fry the onion for 1-2 minutes. Add carrots and simmer for another 3-5 minutes.

Add chopped peppers, chopped tomatoes and eggplant pieces. Simmer vegetables for 35-40 minutes.

15 minutes after combining all the ingredients, add sugar.

Towards the end of the stew, add salt, and at the very end, garlic cubes and vinegar.

We transfer the hot lecho into sterilized jars, roll it up, turn it over and wrap it.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony/loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We treat him more calmly. Eggplant is a specific vegetable, especially for baby food.

When choosing from two options with large summer vegetables, we often prefer ala lecho salads with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), the cheapest tomatoes and bell peppers of any color.

That's all for today. Although no! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene. Its advantageous feature is its stability during heat treatment of vegetables. This means that due to boiling and stewing, lecho, tomato paste, and other salad dressings with vegetable sources of lycopene contain a lot of healing carotenoid for good health.

Bell pepper lecho for the winter is worth a short effort. "Real jam!" both guests of the house and participants in the procurement process will tell you. Involve older children in chopping vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a jar you made yourself somewhere in December cannot be compared with three trips to the supermarket.

What kind of winter recipes do you like to cook with your whole family? We are waiting for your feedback in the comments! See you in “Easy Recipes” - “Homemade Preparations”. Sincerely, team of site authors

Thank you for the article (3)