Really delicious lecho, try it and save it in bookmarks 📌 so you don’t lose the recipe next year. In addition, it is prepared quickly and easily. According to this recipe, the pepper in lecho turns out soft, so if you like the pepper in lecho crunchy, use .
Ingredients:
Tomatoes— 5 kg
Bulgarian pepper— 4 kg
Sunflower oil- 300 grams
Sugar- 1.5 cups
Salt- taste
Vinegar natural essence 70% - 2 tbsp or vinegar 9% - 1 glass
How to prepare delicious lecho for the winter
1 . First, let's prepare tomato juice. For details on how to make tomato juice at home, see .
2.
For tasty lecho, bell peppers need to be washed, removed from seeds and stalks. Cut into large strips.
3
. Bring tomato juice to a boil and add sunflower oil. Add sugar, salt. Bring to a boil.
4
. Add chopped bell pepper to the filling for delicious lecho.
5
. Boil for 15 minutes, add vinegar. Divide into jars. Roll up the jars and cover them with lids down until they cool completely.
Delicious lecho for the winter is ready
Bon appetit!
Lecho Delicious recipes
Lecho, which we have known for a long time, is delicious - both an appetizer, a favorite preparation for the winter, and an excellent salad. Recipes for lecho for the winter are passed down in the family from generation to generation, each housewife adds some of her own ingredients, develops her own secrets, so today we have many variations and recipes for such a wonderful, sweet, moderately spicy vegetable dish as tasty lecho.
Lecho delicious “classic”
My grandmother used to cook this way; they used half-liter jars, in which the salad looks especially beautiful and somehow tasty. The aroma spreads throughout the apartment, and the delicious lecho warms the soul for the winter.
- Tomatoes, preferably plums - 2 kilograms.
- Sweet pepper, bell pepper, red and yellow – 2 kilograms.
- Onions – 8 pieces, medium size.
- Salt – 1-2 tablespoons.
- Sugar – half a glass.
- Vinegar (9%) – 3 tablespoons.
Wash the vegetables, remove the seeds from the peppers, and peel the onions.
Start with the tomatoes: Cut the tomatoes into quarters. Pass them through a meat grinder to make a paste, so the tasty lecho will be even more tender. Leave them on cheesecloth or pass them through a sieve so that the excess water drains off for a few minutes, but the juice remains. You need to transfer the mixture into a saucepan and cook over low heat until the tomato mass is reduced by three times.
Cut the pepper into eight pieces; if you get long bars, cut them crosswise. Cut the onion into half rings, moderately thin. Then add everything to the tomato juice, mix, cook for 20 minutes, then pour in the oil and vinegar, add salt and sugar, cook the delicious lecho according to this recipe for about 50 minutes.
We put the lecho in jars, roll up the lids, put the lids down, and wrap them in a blanket until they cool down (several days). Then we take it down to the basement.
Lecho delicious recipe with honey and tomato juice
- Tomato juice (tomato pulp, free of seeds and tomato peel) – 2 liters.
- Red bell peppers – 30 pieces medium size.
- Honey – 3 tablespoons.
- Sunflower oil – 1 glass.
- Vinegar (9%) – 1 glass.
- Salt – 2 tablespoons.
- Sugar – 150 grams.
- Ground black pepper - to taste.
For our delicious lecho you need to choose the ripest pepper, dark red. Then peel the core, rinse and cut into large squares. Tomatoes need to be washed, chopped, boiled until smooth, and passed through cheesecloth to obtain the juice. Then put it back into the pan, adding honey, butter, salt and sugar, and simmer for 10 minutes. After this time, add the pepper to the tomato preparation for 40 minutes, at the end (5-10 minutes before readiness) you need to add vinegar and our delicious lecho is ready for rolling.
We put the salad in pre-prepared jars and close the lids, put them upside down, hide them until they cool down, then lower them into the cellar or basement.
Lecho delicious recipe with eggplants
- Tomatoes – 1 kilogram.
- Sweet red pepper – 500 grams.
- Eggplants – 2 kilograms.
- Onion – 300 grams.
- Garlic – 4 heads.
- Salt - a tablespoon.
- Sugar – 2 tablespoons.
- Sunflower oil – 150 grams.
- Vinegar – 4 tablespoons.
- Paprika powder – 3 teaspoons.
Our delicious lecho for the winter will be satisfying and rich. Especially when you open it in winter, you will feel the incredible aroma of autumn ripe delicious vegetables. Let's start by washing the vegetables well, peeling the onion and garlic, and removing the core from the pepper.
Cut the eggplants into four parts and crosswise once, sprinkle them with salt and leave them in a bowl. Cut the pepper into large squares. You need to remove the peel from the tomato, after dousing it with boiling water. Then cut them into two parts. Onion - in half rings, you need to simmer it in a saucepan in sunflower oil, when it becomes transparent, add tomatoes to it and simmer until they become soft, then use a blender to crush the tomatoes into a paste, simmer for 20 minutes, stirring regularly our delicious lecho.
After the allotted time, add pepper to the tomatoes and onions for 20 minutes. After that, add the eggplants and leave on the fire under the lid. 5 minutes before the end, add vinegar.
When everything is ready, you need to put the delicious lecho into jars, roll up the lids, and place it upside down until it cools down.
Delicious zucchini lecho in syrup
- Bell pepper – 10 pieces.
- Zucchini – 2 kilograms.
- Onions – 5 pieces.
- Vinegar (9%) – 3 tablespoons.
- Sunflower oil – 200 milliliters.
- Tomato paste – half a kilogram.
- Salt – 2 tablespoons.
- Sugar – 1 glass.
- Allspice peas – 7 pieces.
Vegetables need to be washed, onions and zucchini peeled, and peppers cored. Zucchini should be cut into small squares, peppers into 8 parts, into slices. The onion needs to be cut into circles, not very thick, but not too thin.
To make our lecho delicious and juicy, prepare a syrup: mix sunflower oil with salt and sugar, tomato paste, peppercorns, add a little water, boil a little (about 15 minutes).
Add the peppers and zucchini to the pan with the syrup and cook for 20 minutes. After this time, add the chopped onion, boil for another 10 minutes, after which you need to add vinegar. Boil, stirring everything, for another 20 minutes, after which we put the delicious lecho for the winter in pre-sterilized jars and roll up the lids.
Lecho delicious recipe with carrots
- Red bell pepper – 2 kilograms.
- Plum tomatoes - 2.5 kilograms.
- Carrots – 600 grams.
- Onion – 600 grams.
- Vinegar – half a glass (9%).
- Sunflower oil – 200 grams.
- Salt – 3 tablespoons.
- Sugar – 200 grams.
Vegetables need to be washed, onions and carrots peeled. Remove the core from the pepper.
Tomato-onion mixture: chop the tomatoes and mince them or use a blender (processor) together with the onions. Pour everything into a saucepan, put the delicious lecho on low heat for 1 hour, stirring occasionally.
Cut the pepper into thin strips. Coarsely grate the carrots, then place in a frying pan over low heat for 15 minutes to sauté. Add peppers and carrots to the tomato-onion mixture, add sugar, salt, and pour in vinegar, stir, leave on the fire for 20 minutes, our delicious lecho for the winter.
Sterilize the jars and prepare lids for them, lay out the lecho, roll it up, wrap it, put it upside down until it cools, then put it in the basement.
Lecho delicious recipe with green beans
- Green beans - half a kilogram.
- Tomatoes – 1 kilogram.
- Sweet red pepper – 4 pieces.
- Carrots – half a kilogram.
- Hot pepper – 1 piece.
- Garlic – 1 head.
- Sunflower oil – half a glass.
- Sugar – half a glass.
- Salt – 1 tablespoon.
- Vinegar – 10 milliliters.
For a more spicy and interesting taste, you can add a few cloves.
Let's prepare vegetables for our delicious lecho. Cut the hot pepper into thin strips, remove the seeds, cut the sweet pepper into squares. The garlic needs to be peeled and cut into small pieces. Peel the carrots, garlic, carrots on a coarse grater. Cut the tomatoes into slices and remove the skins. Stew tomatoes in sunflower oil in a saucepan, along with carrots. You need to add sugar and keep on medium heat for 20-25 minutes.
After 20-15 minutes, add hot and sweet peppers and garlic to the mixture. Boil the beans for 10 minutes in slightly salted water. Then we also add tasty bean pods to the lecho. After 10 minutes - vinegar. Boil for another 10 minutes and put into jars, roll up the lids.
Lecho delicious recipe with mushrooms
- Tomatoes – 1 kilogram.
- Red and yellow sweet peppers – 500 grams.
- Champignons – 300 grams.
- Carrots – 300 grams.
- Zucchini – 2 pieces.
- Onion – 300 grams.
- Sunflower or olive (if available) oil – 200 milliliters.
- Salt – 3 tablespoons.
- Red, black pepper, paprika - to taste.
- Sugar – 100 grams.
We prepare delicious lecho for the winter: rinse the vegetables, peel the carrots, mushrooms and onions. Cut the zucchini, peppers, tomatoes and mushrooms into medium-sized squares. Onions and carrots - in rings.
Fry the onion in oil until golden brown, then add the mushrooms to it. After 10 minutes, add carrots. Let it simmer under the lid for 10 minutes. After that, add the zucchini, after 5 minutes the pepper, and after another 10 minutes the tomatoes. Add black pepper and paprika to the lecho, which is delicious for the winter, add salt, add sugar, pour in sunflower oil, you can take 2 more tablespoons of vinegar if you like it sour. Stir and simmer vegetables in a large saucepan for about 30 minutes.
Lay out delicious lecho with mushrooms in jars, roll up the lids.
During the harvesting season, every housewife tries to make as many supplies as possible for the winter. Lecho has remained one of the most popular vegetable preparations for many years. Use proven options and be sure to try new recipes, some of the best.
Top 5 recipes for lecho from tomatoes, peppers, carrots and onions for the winter
Lecho is a very popular dish not only in our country. The classic Hungarian treat quickly spread throughout Europe. Despite the variety of recipes, the essential ingredients in each are peppers, tomatoes, carrots and onions.
Lecho without vinegar
This option is one of the simplest. The preparation will not only be without vinegar, but also without oil, so it is perfect for vegetarians and those who fast.
- tomatoes – 3 kg;
- pepper – 2 kg;
- carrots – 500 gr;
- onion – 250-300 gr;
- sugar – 1.5 cups;
- salt – 2 tbsp;
- garlic - large head;
- ground black pepper – 1.5 tsp.
Preparation:
Grind the tomatoes into a puree, remove seeds from the pepper and cut into thin strips. Peel the carrots and grate on a medium or coarse grater. The onion can be finely chopped, and if you don’t like its taste without pre-frying, you can grind it in a meat grinder. Grate the garlic or chop it with a knife.
For this recipe, the vegetables must be fresh and in perfect condition, without dents or damage.
Place the tomato puree on low heat, bring to a boil, and simmer for a quarter of an hour. Add salt and sugar, mix.
Place grated carrots in tomato puree and simmer for 10 minutes. Add peppers and onions. Simmer over low heat for another 20 minutes. 5 minutes before turning off, add black pepper and garlic. Place the finished lecho in dry, pre-sterilized jars.
Lecho with oil
The recipe is very simple, so even beginners can handle it. The main thing is to follow the specified proportions and everything will definitely work out.
For preparation you will need the following ingredients:
- tomatoes – 4 kg;
- bell pepper – 3 kg;
- onion – 1 kg;
- carrots – 1 kg;
- oil – 500 ml;
- sugar – 400 gr;
- salt – 3 tbsp;
- vinegar 9% - 100 ml.
Preparation:
Wash and peel the vegetables. Grind the tomatoes in a meat grinder, put on low heat and cook for about an hour, stirring regularly.
Cut the onion into half or quarter rings, grate the carrots on a medium grater. Place the vegetables in a frying pan and simmer with a little oil for about 10 minutes.
Cut the pepper into small strips, add to the tomatoes, add the roast, salt and sugar.
Mix everything, boil for a quarter of an hour after boiling. Five minutes before cooking, add vinegar. Place the hot lecho in sterilized jars, roll it up, and wrap it in a warm blanket.
Take note!
To check how well the jars are sealed, turn them upside down until they cool.
Lecho in a slow cooker
This recipe is suitable for busy women. In the miracle helper, the lecho will not burn and will retain more of the taste and aroma of vegetables.
Ingredients:
- tomatoes – 1.5 kg;
- 3 medium sized onions;
- pepper – 1kg;
- 3-5 cloves of garlic;
- salt – 1 tbsp;
- a little more than half a glass of sugar;
- half a glass of oil.
Preparation:
Grind the tomatoes and place in the multicooker bowl. Add chopped peppers, grated carrots, finely chopped onions and crushed garlic, salt and sugar there. Turn on the “Extinguishing” mode for 1.5 hours, add vinegar and switch the mode to “Heating” or “Maintaining temperature” for 10 minutes. Then pour into jars and roll up.
To seal the lecho jars, you must not only thoroughly wash and sterilize them, but also dry them.
Lecho with rice
An excellent complete side dish. Simply heat it in a frying pan and dinner is ready. The preparation will help out any modern housewife.
For preparation you will need the following ingredients:
- tomatoes – 3 kg;
- pepper – 1 kg;
- carrots – 1 kg;
- onion – 1 kg;
- rice – 1 glass;
- salt – 2 tablespoons;
- sugar - glass;
- oil – 300 ml;
- vinegar 9% - 50 ml.
Preparation:
Place crushed tomatoes, grated carrots, thinly sliced peppers and finely chopped onions into a large saucepan.
Bring everything to a boil over low heat and simmer for 20 minutes. Then add rice, salt, butter and sugar. Simmer for about 35 minutes until the rice is done. Add vinegar and simmer for another five minutes. Then immediately pour into jars and seal. Wrap in a warm blanket until cool.
Take note!
This preparation goes well with boiled or fried sausages, cutlets or scrambled eggs.
Treatment without sterilization
Most housewives hate to sterilize jars with blanks. And without this additional processing, the jars may not survive. This recipe is foolproof. The lecho will last even in a warm room, you can rest assured.
Ingredients:
- tomatoes – 3 kg;
- carrots – 1.5 kg;
- onion – 1 kg;
- pepper – 3 kg;
- a glass of oil;
- 5 tablespoons salt;
- half a glass of sugar;
- 5-6 peas of allspice;
- 100 ml vinegar 9%.
Preparation:
In a large saucepan, preferably with a non-stick coating, place the carrots, grated on a medium grater, finely chopped pepper, and finely chopped onion. Add oil, stir and simmer for about 15 minutes. Grind the tomatoes in a meat grinder and add them to the rest of the vegetables along with sugar, salt and allspice. Bring to a boil, cook for 10 minutes, add vinegar and simmer for another minute. Immediately pour into jars and seal.
There are a lot of lecho recipes. But for optimal results, it is advisable to adhere to the following recommendations:
- Tomatoes need to be taken sufficiently ripe, but not soft or crushed;
- any type of bell pepper is suitable, but it tastes best with red, fleshy peppers;
- by the end of cooking, the pepper should be moderately elastic, not overcooked;
- use dried herbs and your favorite seasonings, but in moderation;
- Tomatoes must be peeled before grinding;
- dried herbs can be added at the very beginning of cooking, and fresh herbs at the end;
- dried herbs extend the shelf life of lecho.
Cook according to our recipes and create your own by experimenting with ingredients and spices. We look forward to your feedback and comments.
I think that many people know and love such an appetizer as lecho; it leaves the table especially well on winter evenings in good company, but you can also enjoy it in the summer. After all, it takes very little time to prepare it, and the ingredients you need are the simplest. So let's get started.
How to prepare lecho for the winter from bell peppers and tomatoes?
If you are wondering how to prepare a delicious preparation for the winter in the form of lecho, then be sure to read this recipe to the end. Besides the fact that it is very easy to prepare, the taste is simply incredible.
By treating your guests to such a snack, you will deservedly receive the highest rating from them. And also get ready to answer questions about how you prepared it and where you found such a simple and wonderful recipe.
Incomparably delicious lecho made from bell pepper and tomato! One of my favorite winter preparations. This delicious appetizer will complement and enrich the taste of any dish.
Ingredients:
- bell pepper – 2.5 kg
- tomatoes – 2 kg
- sugar – ½ cup
- vegetable oil (refined) – ½ cup
- salt – 1 heaped tablespoon
- 9% vinegar – 1 tablespoon
Preparation:
1. Tomatoes need to be chopped using a regular meat grinder or blender. Add sugar and salt to them, stir, put the pan on the stove, where I bring it to a boil on medium.
2. While the tomatoes are cooking, remove the seeds from the bell pepper and cut into large pieces.
3. After the tomato mass has boiled, pour vegetable oil into it. Add bell pepper to them. Bring to a boil again and after boiling, cook for exactly 30 minutes, slightly reducing the heat.
4. After 30 minutes, add a spoonful of vinegar, and, after stirring, remove from the stove.
5. Place the lecho in pre-sterilized hot jars and screw on with sterile lids.
Are you convinced how basic everything is? If you still have any questions or something is not entirely clear, then ask in the comments. We will definitely answer your question and add to this recipe.
A simple recipe for making lecho from peppers and carrots
Here is another recipe for making unforgettably tasty and aromatic lecho. The ingredients are almost the same, we just add carrots to them. It will make the finished dish more satisfying and even sweeter.
I advise you to cook our favorite dish this way at least once. I think and hope that you will like this method as much as we do.
Ingredients:
- Tomatoes – 4 kg
- Carrots – 1 kg
- Sweet pepper - 1.2 kg
- Onion -1 kg
- Vinegar 9% – 100 g
- Sunflower oil – 150 g
- Sugar - 220 g
- Salt 100 g
- Peppercorns 20-30 pieces.
Preparation:
1. First, peel the carrots, onions and peppers. We cut the tomatoes into large pieces, carrots into strips, onions into half rings, and peppers into large pieces.
2. Pour vegetable oil into a saucepan, add tomatoes, peppers, carrots and onions. Add salt, sugar and peppercorns to them.
3. Mix all this carefully and put it on the stove, bring to a boil. When our lecho boils, cook for about 40 minutes, stirring occasionally.
4. Cook over low heat. When about 5 minutes remain before the end of cooking, add vinegar and mix everything carefully.
4. Take sterilized jars and put lecho in them, close the jars with sterilized lids. Turn the jars upside down and wrap them in a towel until they cool.
You can eat the lecho right away, or you can leave it for the winter. It can even be used as a ready-made roast, for example, for preparing various soups. It turns out that you will need much less time to prepare your first hot dish than usual. And this is another big plus of this culinary masterpiece.
Recipe for lecho from bell peppers with tomatoes and onions
In this cooking method, in addition to onions, we also use hot peppers, which will add a spicy and unforgettable taste and aroma to our dish. Try it and you will be pleasantly surprised!
Ingredients:
- sweet bell pepper - 3 kg
- onions – 1.5 kg
- red tomatoes - 1.5 kg
- hot pepper – 3 pieces
- sugar - 1 glass
- refined sunflower oil - 1 cup
- vinegar – ½ cup
- salt – 2 tablespoons.
From these ingredients the yield is 5 liters.
Preparation:
1. Chop the tomatoes coarsely, the next step is to mince the tomatoes and hot peppers.
There is no need to remove the seeds from the hot pepper, just cut off its cap and cut off the top of the tomato too. Transfer the resulting mass to the container in which we will prepare the lecho (basin or pan).
2. Peel the bell pepper from the stem and seeds and cut it into 8 slices each, add it to the tomatoes.
3. Now let's move on to the bow. Cut it into half rings and add to the total mass. Sprinkle salt, sugar and sunflower oil on top. Mix everything well and leave for 30 minutes so that the vegetables release juice.
4. Put it on the stove to cook. From the moment of boiling you need to cook for 25 minutes. Cook over medium heat, stirring occasionally.
5. Add vinegar and cook for another 5 minutes. While the lecho has not cooled down, pour it into sterilized jars, cover with a lid and close with a seaming key.
6. The resulting jars must be turned upside down, wrapped in a warm blanket and left until it has cooled completely. We will take a sample in a few months.
Tomato and pepper lecho for the winter without sterilization
The name of the recipe sounds somewhat scary, because how can you make a preparation without sterilization? But this is only at first glance impossible. In fact, everything is done quite simply.
Lecho without sterilization for the winter turns out very tasty. Even jars with lids do not need to be sterilized or dried; just wash the jars well. You can easily surprise your loved ones and friends with this dish. It turns out not only very tasty, but also very beautiful. Especially if it contains peppers of different colors.
The result will be such a bright and spring-like salad that will resemble warm days in winter. And it is guaranteed that such an appetizer will decorate any table with its presence.
Ingredients:
- bell pepper - 1.5 kg
- tomatoes - 1 kg or tomato juice 1 liter.
- onion - 500 g.
- carrots - 300 g.
- garlic - 1 head
- vegetable oil - 150 g.
- sugar -100 g.
- salt - 1.5-2 teaspoons
- vinegar - 1.5 tablespoons
- bay leaf - 2 pcs.
It turns out 2.5 liters of Lecho.
Preparation:
1. Pass the tomatoes through a juicer or a meat grinder. Bring tomato juice to a boil.
3. Add grated carrots, mix and cook for 15 minutes over low heat, stirring occasionally. Be sure to cover with a lid to prevent moisture from evaporating.
4. Add onion and cook for another 5-7 minutes.
Cut the onion into half rings; you can also chop the onion smaller if someone doesn’t like the onion to be felt.
5. After 5-7 minutes, add salt, sugar, vegetable oil and pepper, seeded and cut into 3-4 pieces lengthwise. Simmer the lecho over low heat, stirring occasionally.
6. Then add bay leaf, chopped garlic and vinegar to our lecho. Gently mix and cook for another 3-4 minutes.
7. Then put the boiling lecho into well-washed jars, cover with a lid and roll up. Immediately turn the jars with lecho onto the lids, cover with a warm blanket, and leave the jars in this position until they cool down.
Opening these jars in winter, you will feel and taste the aroma of summer, which is so needed on cold winter evenings.
Video on how to prepare lecho for the winter with tomato paste
I present to your attention a slightly unusual video recipe for making lecho. Its highlight is that instead of tomatoes or tomato juice, tomato paste is used.
That's all I have for today. If you liked our recipes, please leave your feedback in the comments below the article. We will also be immensely grateful if you share this post on social networks so that your friends know about them.
In the meantime, see you in new issues.
In this article we will make recipes using familiar tomatoes and peppers. The wonderful taste of lecho, prepared today, will retain its aroma until winter.
In winter, the preparation finds its place on the festive table; it is added to main courses as an additional side dish.
And I like to dip the meat dumpling into a plate of lecho, and then drag the pepper itself onto my tongue to boot. In early spring, we always take this preparation with us on a picnic.
Lecho from bell pepper and tomato for the winter
My friends like to make the preparation with vinegar. for its more stable rich taste and they say: a classic recipe.
Ingredients:
- Tomatoes – 2 kg
- Pepper – 3 kg
- Vegetable oil (odorless) - 250 ml
- Sugar - 200 g
- Salt - 2 tbsp. spoons
- Vinegar 9% - 100 ml (70% - 12 ml, 6% - 150 ml)
Preparing the recipe:
We pass the prepared red tomatoes through a meat grinder with a fine grid.
Place the missed tomatoes in a cauldron or any other large pan.
Add here: sugar, salt and vegetable oil. Mix everything well and put on low heat so that while it boils you have time to cut the pepper.
Peel the pepper from seeds, cut lengthwise into 4 parts and cut into strips of 5 - 6 mm.
The whole pepper cut into strips is ready.
By this time our tomatoes were boiling.
Add all the chopped peppers to the tomatoes in the cauldron.
Mix everything well and bring to a boil.
After boiling, turn the heat to low and cook for exactly 20 minutes. During this time you need to stir 2 - 3 times. 5 minutes before the end of cooking, add 100 g of vinegar, mix well and finish cooking.
After cooking the lecho, take half-liter jars (sterilized), put a funnel on top and fill them to the top with the hot mass.
Then close the jar with a lid and roll it up with a seaming key.
One jar of lecho is ready for the winter.
So we fill other half-liter jars and roll up the lids. We got 8 cans. There is no need to turn the jars over.
Just wrap the jars in a blanket until they cool completely. The recipe is finished. We are looking forward to winter with satisfaction.
Tomato and pepper lecho - without vinegar for the winter
This no-vinegar recipe is my favorite.
We will need:
Preparing the recipe:
Cut the peeled and washed pepper into strips.
We chopped the pepper and this is what it looks like.
We put it in a large pan, in which we will cook it with tomatoes.
Cut the tomatoes into slices.
We cut 3 kg of tomatoes into 1.5 kg in each plate.
Place one plate of chopped tomatoes over the peppers.
Grate it on a medium grater and add it to the tomatoes and peppers.
Then add sugar and salt. Mix everything well.
Now let this whole mass simmer for 10 minutes over low heat. At the end of 10 minutes, add a second plate of tomatoes.
After this, continue to simmer for another 30 minutes.
When the lecho is ready, pour it into clean jars and
We're rolling up for the winter.
The recipe for those who like to eat food without vinegar for the winter is ready.
Pepper and tomato lecho - through a meat grinder with carrots
We will need:
- 3 kg tomatoes
- 1 kg carrots
- 1 kg sweet pepper
- 2 hot peppers
- 4 heads of garlic
- marinade (watch during cooking)
Preparing the recipe:
- Pass the tomatoes through a meat grinder.
- Pass the carrots through a meat grinder.
- Combine the skipped tomatoes with the skipped carrots and cook in a saucepan or cauldron for 1.5 hours.
- At the end of boiling, add: 1 kg of sweet pepper, 2 hot peppers and 4 heads of peeled garlic, minced. Cook for 10 minutes.
- Then cook the marinade: 250 ml water, 250 ml vegetable oil, 250 g sugar, 2 tbsp. spoons of salt, bay leaf, peppercorns, 1 tbsp. spoon of vinegar.
- Pour the marinade into the prepared mass and cook for another 15 minutes.
- Pour the hot mixture into prepared jars and roll up.
Bon appetit in winter!
Recipe for lecho from peppers with tomato paste - video
Tomato paste is a great substitute for rolled tomato paste. The preparation will be tasty and aromatic.
As you can see, the recipe is quite simple and tasty. The season is in full swing, hurry up.
How to prepare lecho: from peppers, tomatoes, onions and carrots - video recipe
Check out the classic recipe for preparing vegetables.
If you carefully read the article with recipes, this is enough to prepare lecho and see it at the dinner table in winter.
This classic dish of Hungarian cuisine has long been popular among housewives not only in its homeland. A bright and fragrant lecho for the winter - it’s simple, universal, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.
Lecho can be called a canned salad, which will preserve the taste of summer and easily replenish the lack of vitamins during the cold season. In different countries it is used as an independent dish, and as a side dish for fried meat, and with white bread or pancakes, and with pieces of smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a dressing for first courses.
How to cook delicious lecho - general rules
This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Some people add more seasonings, others experiment with different vegetables and herbs, others replace the frying pan with a slow cooker...
But there are classic rules of real treatment:
- Choose the brightest, meatiest, and sweetest tomatoes and peppers.
- It is better to peel the tomatoes before cooking. This can be done quickly by cutting their skin crosswise, dipping the fruits into boiling water for a minute, and then immediately into a bowl of ice.
- Try not to let the vegetables boil and turn into mush during the cooking process.
- If you want real taste, fry vegetables not in oil, but in lard.
- Use vinegar in minimal quantities, only for preparing and preserving lecho for the winter, solely to extend its shelf life.
- Classic spices for lecho are paprika, salt and sugar. You can add everything else to your taste (at your own risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme...
- If you add garlic to homemade lecho, keep in mind that if you add it at the beginning of stewing, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of stewing, it will be felt much more noticeable.
A real classic lecho requires only three mandatory products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to suit available or favorite products. Various variations of lecho have appeared: with carrots, eggplants, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and varied recipes for truly delicious lecho and choose the one that will be a hit specifically in your family.
Recipe No. 1 Classic lecho with peppers and tomatoes
You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, rendered lard, paprika, sugar, salt (to taste).
Preparation. Chop the onion and place in a deep frying pan with melted lard. While it is fried over low heat until translucent, remove seeds from the pepper and cut into strips, and peel and chop the tomatoes (can be done in a blender or meat grinder). Add the pepper pieces and paprika to the frying pan with the onion and simmer for 10-15 minutes. After the specified time, add crushed tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.
A few minutes before the end of cooking, stir 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an addition to potatoes, rice or pasta.
ON A NOTE! If lecho is prepared solely for preservation for the winter, lard is replaced with odorless vegetable oil, and for better preservation of the zakatka, a little vinegar is added (if you overdo it, your zakatka can be called anything but not real Hungarian lecho, since vinegar greatly distorts the taste ). Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.
Recipe No. 2 Lecho with carrots
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.
Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place the onion in a frying pan with heated vegetable oil and fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add bell pepper and simmer for another 15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 3 Lecho with eggplants
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).
Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell pepper and cut into large pieces. Cut the eggplants into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add vegetable oil and simmer for another 20 minutes. Add the peppers and eggplants and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Lecho with eggplant Recipe No. 4 Lecho with zucchini
You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Preparation. Cut the zucchini and onions into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Place the onions and carrots in a frying pan to fry in vegetable oil. Place the zucchini with peppers and tomatoes in a saucepan and add water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Simmer everything together for at least half an hour until thickened, adding vinegar before the end of cooking. Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.
Recipe No. 5 Lecho with rice
You will need: 1 kg bell pepper, 1 kg carrots, 3 kg tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.
Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 6 Lecho with tomato paste
You will need: 2.5 kg bell pepper, 1 kg tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.
Preparation. Remove seeds from bell pepper and cut into large pieces. Heat tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pepper pieces from the sauce and place in sterilized jars, then fill them to the top with hot sauce. Close with sterilized lids and roll up.
Recipe No. 7 Lecho with cucumbers
You will need : 1 kg of tomatoes, 1 kg of cucumbers, a head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.
Preparation. Chop the cucumbers into pieces. Peel the tomatoes and puree in a blender. Crush the garlic in a garlic press or chop finely. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, after which add coriander and suneli hops. Stir and simmer for about 10 minutes - the cucumbers should be saturated with flavor, but not become too soft. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 8 Lecho without tomatoes and without cooking
You will need: 1 kg bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), several black peppercorns, vinegar.
Preparation. Remove seeds from bell pepper and cut into large pieces. Place chopped eggplants, spices, oil and vinegar into a container and leave everything for 3-4 hours at room temperature. After the specified time, place the resulting “soft” salad in sterilized jars along with the resulting liquid. Sterilize the jars in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.
Recipe No. 9 Lecho with beans
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Preparation. Soak the beans in water overnight and boil until tender in the morning. Peel the tomatoes and puree in a blender. Peel the bell pepper from seeds and cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After this, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 10 Spicy lecho
You will need: 1 kg of tomatoes, 1 kg of bell pepper, a head of garlic, 0.2 kg of carrots, a pod of hot pepper, several buds of cloves, several black peppercorns, paprika, sugar, salt (to taste).
Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large pieces or strips. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and simmer for 10-15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 11 Lecho without oil and vinegar
You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).
Preparation. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and cut into strips. Chop the garlic very finely. Simmer the tomatoes with garlic for 10 minutes, then add spices and chopped pepper to the mixture and simmer for another 20-30 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 12 Lecho with beets
You will need: 1 kg bell pepper, 0.7 kg beets, 0.5 kg carrots, 0.5 kg tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).
Preparation. Bake the beets in the oven until soft, then grate them on a coarse grater. Cut the tomatoes into slices. Peel the bell pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate the carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry the carrots in vegetable oil, add parsley and two types of pepper. Mix everything, add tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. While hot, put the lecho into jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.
Recipe No. 13 Lecho assorted peppers
You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).
Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell and Tarkin peppers and cut into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 14 Lecho stew “All vegetables at once”
You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.
Preparation. Peel the tomatoes, grind half in a blender, chop half into large pieces. Remove seeds from bell pepper and cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. grate on a coarse grater. chop and place in a preheated deep frying pan with vegetable oil. As soon as it turns golden, add all the chopped vegetables and spices there. Mix everything and simmer with the lid open over low heat for about an hour until thickened. Five minutes before cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe No. 15 Lecho in the microwave
You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).
Preparation. Chop very finely. Remove seeds from bell peppers and cut into large strips. Peel the tomatoes, puree in a blender and place in a multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add pepper pieces. Turn on the multicooker and, without closing the lid, cook on the “Stew” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, add the vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
