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. “Culinary Eden” 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!
Ingredients:
1.4 kg green sweet pepper,
600 g tomatoes,
2 onions,
80 g pork fat,
50 smoked bacon,
5 g paprika,
salt to taste.
Preparation:
Peel the green pepper pods and cut lengthwise into 8 pieces. Place the tomatoes in boiling water for a few seconds, then in ice water, peel them and cut into quarters. Cut the onion into half rings. Put the fat in a saucepan and fry the bacon, cut into small cubes, until transparent, add the onion and brown until golden brown. Add paprika, stir and place chopped tomatoes and peppers in the pan. Add salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce heat. Simmer until done.
This is the same recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But this lecho recipe is not very suitable as a preparation for the winter, unless you take a chance and sterilize the jars for half an hour. Among culinary specialists, the most common recipe is Bulgarian lecho and many of its variations.
Bulgarian lecho (without vinegar)
Ingredients:
1 kg sweet pepper,
1 kg tomato puree,
2 tbsp. Sahara,
1 tbsp. salt.
Preparation:
Cut multi-colored peppers lengthwise into wide strips or squares. Boil fresh tomato puree (passed through a meat grinder or chopped in a blender) by 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring. Roll into sterilized jars.
Ingredients:
4 kg tomatoes,
5 kg pepper,
1 stack Sahara,
2 tbsp. salt,
2 tbsp. 9% vinegar.
Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, place in sterilized jars and seal.
Ingredients:
2 kg pepper,
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp. salt,
3 tbsp. Sahara,
10 cloves,
2-3 pods of hot pepper,
300 g garlic,
10 peas of allspice.
Preparation:
Pass peeled tomatoes through a sieve or grind in a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Place hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.
Lecho with carrots and tomato juice
Ingredients:
2.5 kg sweet pepper,
500 g carrots,
1 liter of tomato juice,
1 tbsp. salt,
½ cup sugar
½ cup vegetable oil,
1 tsp 70% vinegar,
¼ glass of water.
Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Place hot into sterilized jars and seal.
Ingredients:
2.5 kg tomatoes,
1.5 kg sweet pepper,
1 onion,
30 g garlic,
1 tbsp. salt,
2 tbsp. Sahara,
4-5 bay leaves,
¼ tsp. ground allspice,
1 tsp 70% vinegar.
Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Press through a sieve to remove seeds. Cut the pepper into strips, the onion into half rings, add everything to the tomato puree. Add salt, sugar, pepper, bay leaf and simmer covered until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, and seal. Wrap until cool.
Ingredients:
3 kg sweet pepper,
3 kg onions,
4 kg tomatoes,
1 tbsp. paprika,
salt, hot red pepper - to taste,
olive oil for frying.
Preparation:
Cut the onion into half rings, the pepper into wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion in olive oil until translucent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer covered for another 10 minutes. Place into jars and roll up.
Lecho (without vinegar)
Ingredients:
1 kg of tomatoes,
1 kg pepper,
2 tbsp. vegetable oil,
1 tbsp. salt.
Preparation:
Remove skin from tomatoes and chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Add salt, boil for another 5 minutes, place in sterilized jars and roll up.
Ingredients:
3 kg tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar,
2 tbsp. salt,
2-4 tbsp. Sahara.
Preparation:
Grind the skinless tomatoes into a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Place in sterilized jars and seal.
Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots,
1 head of garlic,
2-3 tbsp. salt,
75 ml 9% vinegar,
200 g sugar,
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.
Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Add bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, add vinegar. Place hot in sterilized jars, roll up and wrap for a day.
Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice,
1 kg carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp. salt,
100-150 g garlic,
parsley and dill.
Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Place everything except the garlic and herbs in layers in a saucepan, pour in tomato juice, and cook for 20 minutes from the moment it boils. Then add chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, add chopped herbs. Place in sterilized jars and seal.
Lecho is prepared not only from sweet peppers; resourceful cooks have come up with many recipes for lecho from other vegetables. We offer you several interesting recipes.
Ingredients:
2 kg zucchini,
1 kg sweet pepper,
400 g tomato paste,
1 glass of water,
150 g sugar,
300 g vegetable oil,
1 tbsp. salt,
½ tsp ground red pepper,
70 g 9% vinegar.
Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Place chopped zucchini and pepper into the boiling marinade and simmer for 30 minutes. 10 minutes before the end of cooking, add vinegar. Roll up and wrap until cool.
Spicy zucchini lecho
Ingredients:
3 kg zucchini,
100 g garlic,
6 sweet peppers,
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp. salt,
1 cup 9% vinegar,
1 cup of sugar.
Preparation:
Mince garlic, sweet and bitter peppers, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Add zucchini to the tomato mixture and cook for another 20 minutes. Place hot into sterilized jars and seal.
Lecho from overripe cucumbers
Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1 kg sweet pepper,
200 g sugar,
200 g 6% vinegar,
300 g butter,
3 tbsp. salt,
1 head of garlic.
Preparation:
Grind the tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers; if they are too hard, cut into slices and place in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Place in sterilized jars and seal.
Cucumber lecho
Ingredients:
3 kg cucumbers,
1 kg of onion,
1 stack Sahara,
1 tbsp. salt,
½ cup vegetable oil,
½ glass of water,
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.
Preparation:
Mix all ingredients except cucumbers and simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Place hot in sterilized jars and roll up.
Lecho with eggplant
Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplants,
2 tbsp. salt,
½ cup sugar
½ cup vegetable oil.
Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Add the peppers cut into large cubes, unpeeled eggplant into cubes, bring to a boil, cook for 25-30 minutes, place hot in sterilized jars, and roll up.
Good luck preparing your lecho for the winter!
Larisa Shuftaykina
Honey treatment.
Ingredients:
- 1 kg bell pepper
- 100 g onions
- 500 ml tomato juice
- 20 ml 9% vinegar
- 80-90 g honey
- 40 ml vegetable oil
Cooking method:
To prepare lecho for the winter according to this recipe, you need to combine tomato juice, vegetable oil, honey, salt, and bring to a boil. Remove seeds from pepper and cut into 6-8 pieces. Cut the onion into half rings. Place vegetables in boiling tomato and simmer for 10 minutes. Then use a slotted spoon to place the vegetables into sterilized jars and pour boiling tomatoes over them. Immediately roll up the jars, turn them over and wrap them until they cool.
Lecho is traditional.
Ingredients:
- 1 kg bell pepper
- 800 g tomatoes
- 50 ml vegetable oil
- 40 g sugar
- 15-20 g salt
- 15 ml 9% vinegar
Cooking method:
Before preparing lecho, you need to mince the tomatoes, add oil, salt, sugar, and bring to a boil. Place the pepper, cut into slices, into the boiling tomato and simmer covered for 20-25 minutes. Pour in vinegar. Homemade lecho prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until it cools.
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Ingredients:
- 2.5 kg bell pepper
- 1 kg onions
- 1 liter tomato juice
- 15 ml vegetable oil
- 10-15 g sugar
- 30 g salt
- 50 ml 9% vinegar
Cooking method:
For this simple lecho recipe, you need to add salt, sugar, vegetable oil to tomato juice, bring to a boil, cook for 10 minutes. Cut the bell pepper into 6-8 pieces, cut the onion into half rings. Place vegetables in boiling tomato juice and simmer for 20 minutes. Pour in vinegar, stir, simmer for 5-7 minutes. Place hot lecho in sterilized jars, roll up, turn over and wrap until cool.
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Ingredients:
- 1 kg bell pepper
- 1 kg tomatoes
- 100 g carrots
- 100 g onions
- 75 g sugar
- 20 g salt
- 70 ml vegetable oil
- 70 ml 9% vinegar
- allspice and black peppercorns to taste
Cooking method:
Cut the pepper into 4-6 pieces. Cut the onion into half rings, grate the carrots. Grind the tomatoes using a blender and bring the mixture to a boil. Place carrots in the tomato mixture and simmer for 7-10 minutes. Add onion, bell pepper, butter, sugar, salt and spices, simmer over low heat for 10-15 minutes. Pour in vinegar and remove from heat. Place hot lecho, prepared at home, into sterilized jars, roll up, and wrap until cool.
Ingredients:
- 3 kg bell pepper
- 1 kg tomatoes
- 1 kg onions
- 50-70 g garlic
- 20 g fresh hot pepper
- 30 ml vegetable oil
- 30 ml 9% vinegar
- 150 g sugar
- 60 g salt
Cooking method:
Scald the tomatoes and remove the skin. Remove seeds from hot peppers. Pass the tomatoes, hot peppers and onions through a meat grinder and simmer over low heat for 15-20 minutes. Peel the bell pepper from seeds and stalks, cut into large strips, and place in the boiling tomato mixture. Add chopped garlic, sugar, salt, vegetable oil, vinegar, simmer over moderate heat for 20-30 minutes, stirring from time to time. Place hot lecho into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 1 kg bell pepper
- 100 -150 g onions
- 30 g garlic
- 50 ml lemon juice
- 50 -70 g sugar
- 30 - 40 g salt
- 2 bay leaves
- ground red and allspice to taste
Cooking method:
To prepare this homemade lecho, you need to chop the tomatoes, simmer under the lid until soft, then rub through a sieve and simmer a little over low heat. Peel the bell pepper from the stalk and seeds, cut into strips. Cut the onion into thin half rings. Place onion and pepper in tomato, add salt, sugar and spices, simmer covered for 10-15 minutes. Add the garlic and lemon juice passed through a press, bring the mixture to a boil and remove from heat. Place hot lecho into sterilized jars, roll up, turn over and wrap until cool.
Look at the photos for the lecho recipes presented above:
Lecho with onions.
Ingredients:
- 1 kg tomatoes
- 1 kg bell pepper
- 500 g onions
- 15 g garlic
- 70 ml vegetable oil
- 20 ml 9% vinegar
- 30 g salt
- 50 g sugar
- 1 bay leaf
- black and allspice to taste
Cooking method:
Cut the pepper into strips, the onion into half rings. Grind the tomatoes and garlic using a meat grinder or blender. Combine all vegetables, add spices, salt, sugar, butter and place over medium heat. Bring to a boil, reduce heat and simmer covered for 30-40 minutes. Pour in vinegar, stir, remove from heat. Hot homemade lecho prepared for the winter should be placed in sterilized jars, rolled up, and wrapped until it cools.
Lecho made from fresh pepper without tomato.
Ingredients:
- 1 kg bell pepper
- 20 g sugar
- 20 g salt
- 20 ml vegetable oil
- 20 ml 9% vinegar
- ground black and allspice to taste
Cooking method:
Before preparing lecho at home, the pepper must be thoroughly washed, peeled, and cut into strips. Add the remaining ingredients, mix, leave for 1 -1.5 hours. Stir from time to time. Then place the peppers in sterilized jars, sealing with a spoon. Pour in the separated marinade. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 1.5 kg bell pepper
- 1 kg carrots
- 100 ml vegetable oil
- 50 g sugar
- 50 g salt
- garlic to taste
Cooking method:
For this simple recipe for winter lecho, tomatoes and carrots need to be minced, add vegetable oil and simmer over medium heat for 15-20 minutes. Cut the bell pepper into large strips, place in the tomato mass, add salt, sugar, pressed garlic, simmer for 15-20 minutes. Place hot lecho into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 1 kg bell pepper
- 20 - 30 g garlic
- 20 -30 g salt
- 100 -150 g sugar
- 2-3 g of ground black
- allspice and hot pepper
- Bay leaf
Cooking method:
Chop the tomatoes, place in a saucepan, add salt, sugar, and simmer lightly over moderate heat. Cut the bell pepper into large cubes, place in the boiling tomato mixture, and simmer for 15 minutes. Add spices, chopped garlic, simmer for another 20 minutes, stirring from time to time. Remove bay leaf. Place hot homemade lecho into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 2 kg tomatoes
- 1.5 kg bell pepper
- 1 kg zucchini
- 500 g onions
- 150 ml vegetable oil
- 40 ml 9% vinegar
- 100 g sugar
- 60 g salt
Cooking method:
Before preparing lecho for the winter, you need to chop the tomatoes using a blender or meat grinder, add vegetable oil, and bring to a boil. Remove seeds and stems from the pepper and cut into strips. Cut the zucchini into the same strips. Shred the bunch. Place vegetables in boiling tomato, add salt, sugar, simmer for 15 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot lecho into sterilized jars. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20 minutes. Then roll up and let cool.
Here you can see another selection of photos for winter lecho recipes:
Hello! I am still continuing such a touching topic as summer preparations for the winter. Today we’ll talk about how to prepare lecho according to classic recipes.
In one of the previous articles we already touched on this topic. But this didn’t seem enough to me, since such a wonderful appetizer is made not only from bell peppers. They are also made from tomatoes and zucchini. And, imagine, even from cucumbers. I will tell you about all this in this article.
This snack is highly respected in my family. If we have a holiday, then I put it on the table as an independent dish. And no one has ever been left unsatisfied. On the contrary, they always asked for the recipe.
Of course, it is better to make preparations from vegetables from your own garden. But those who don’t have it can easily afford to buy vegetables at any time of the year; now there’s no problem with that. It’s just that, for example, I don’t have space to store a large number of blanks. That's why I don't make many jars. Then I buy more vegetables and prepare them again. For me, a resident of a metropolis, this is the best option.
By the way, I also want to draw your attention to homemade recipes and it will be interesting to see. Well, now let's get started.
Since we are talking about classics, then the first recipe will be the most traditional and widespread among our housewives. Of course, it’s simply impossible to spoil such a snack unless you over-salt it. It turns out incredibly tasty.
Ingredients:
- Bell pepper - 2.5 kg
- Tomatoes – 2 kg
- Sugar - 0.5 cups
- Salt - 1 heaped tablespoon
- Vinegar 9% - 1 tablespoon
Preparation:
1. Wash the tomatoes and grind them into tomato paste using a meat grinder or blender. Add sugar and salt. Then stir, place the pan on the stove and bring the tomatoes to a boil over medium heat.
2. While the tomatoes are boiling, take the peppers and wash them. Remove seeds and cut into large pieces.
Peppers can be chosen in any color. You can even take several different ones at once.
3. When the tomato paste boils, pour in the vegetable oil and add the peppers. Bring to a boil again, then cover and simmer for exactly 30 minutes, reducing heat slightly. At the end of cooking, add vinegar, stir and turn off the heat.
4. Place the brew in sterile jars and, according to tradition, turn the neck down. Cover with a warm blanket and leave until cool. Then return it to its normal position and put it away in your storage to open in winter and enjoy that taste of summer.
A method for preparing lecho for the winter without vinegar
Try the option without using vinegar. It turns out no worse. And it can be stored wonderfully all winter in a cool place or in the refrigerator.
Ingredients:
- Sweet pepper – 1 kg
- Tomatoes – 1 kg
- Onion – 500 gr
- Vegetable oil - 1 tablespoon
- Sugar - 1.5 tablespoons
- Salt - 1 tablespoon
Preparation:
1. Wash the tomatoes, cut them into halves and remove the stem. Then pass through a meat grinder. Place the resulting puree on the fire and start working on the rest of the vegetables.
2. Wash the peppers, remove stems and seeds and cut into any pieces. Peel the onion and cut into half rings. Add chopped vegetables to tomato puree. Add salt, sugar and vegetable oil, bring to a boil and cook under a closed lid for 15-20 minutes.
3. Then transfer the lecho into sterile jars and cover with lids. Place them in a saucepan, the bottom of which is covered with a cotton towel. Fill with water up to the hangers and boil for 10-15 minutes. This is how we sterilize our preparations.
4. Then remove the jar, screw the lids on tightly and turn over. Leave in this position until completely cooled.
Remove the jars very carefully so as not to burn your hands!
5. When the lecho has cooled completely, store it in a cool place. From the proposed amount of ingredients, 2 liters of the finished product is obtained.
Bell pepper lecho with carrots and onions - you'll lick your fingers
I offer another great recipe for your piggy bank. The snack turns out to be sweetish with a slight sourness, which only adds a special taste. It can be eaten immediately or stored in a cool place until winter. This snack will always help you when guests suddenly arrive.
Ingredients:
- Tomatoes – 4 kg
- Carrots – 1 kg
- Sweet pepper - 1.2 kg
- Onion - 1 kg
- Vinegar 9% – 100 g
- Vegetable oil – 150 g
- Sugar – 220 gr
- Salt - 100 gr
- Peppercorns - 20-30 pcs.
Preparation:
1. Cut the tomatoes and peppers into large pieces. Peel the onion and cut into half rings. Cut the carrots into strips.
2. Place everything in a saucepan. Add salt, sugar, pepper and vegetable oil. Place on the fire, bring to a boil and simmer over low heat for forty minutes, stirring occasionally. 5 minutes before the end, pour in the vinegar and stir.
3. Pour the finished lecho into sterilized jars, screw on the lids, turn over and cover with something warm until it cools completely. Then you can put it away for storage.
Video on how to prepare lecho from zucchini, peppers and tomatoes for the winter
Lecho with the addition of zucchini acquires a special tenderness. This appetizer will be light and very easy to prepare. Once you try it, you will not remain indifferent. Watch the entire cooking process in the video below.
Ingredients:
Zucchini - 3 kg
Bell pepper 1.5 kg
Hot pepper – 500 gr
Sugar - 1 glass
Salt - 4 tbsp.
Tomatoes – 1.5 kg
Vinegar 9% - 0.5 cups
Vegetable oil - 1 cup
Garlic - 3 cloves
Water - 300 ml (if there is little liquid)
This salad can be eaten on fasting days or placed on a holiday table. And so, for lunch, along with the main courses, we often open a jar and eat it with pleasure.
A simple recipe for lecho from bell pepper and tomato in a slow cooker
A very good option for preparing this snack for those who like to cook in a slow cooker. You will spend no more than half an hour on the entire cooking process. Very comfortably.
Ingredients:
- Bell pepper - 1.5 kg
- Tomatoes – 1.5 kg
- Vegetable oil - 0.5 cups
- Sugar - 4 tablespoons
- Salt - 2/3 tablespoon
- Vinegar 9% – 100 ml
Preparation:
1. Grind the tomatoes in a blender or meat grinder. Peel the peppers from seeds and cut into strips. Place salt, sugar, vegetable oil and tomato paste into the multicooker bowl. Stir and turn on the “fry” mode until it boils.
2. Boil the tomatoes for 5 minutes and add pepper. Simmer for another 10 minutes. 2 minutes before the end of cooking, pour in the vinegar and stir.
3. Place lecho in sterile jars and roll up. Turn over, wrap, leave until cool. After which you can remove it until required.
Lecho for the winter from cucumbers according to the “Finger-lickin’ recipe”
I'm sure not many people know about this method. But the salad turns out so tasty that I recommend everyone to try it at least once.
Ingredients:
- Cucumbers – 3 kg
- Tomatoes – 3 kg
- Onions – 6 pcs.
- Garlic - 2 heads
- Sugar - 4 tablespoons
- Salt - 2 tablespoons
- Vinegar 9% - 2 tablespoons
- Vegetable oil – 100 ml
Preparation:
1. Let's start with preparing the products. Grind the tomatoes until puree. Cut the onion into half rings. Cut the cucumbers into circles or semi-circles.
2. Place the tomato puree on the fire, bring to a boil and simmer over low heat. Cook for 10 minutes, stirring occasionally.
3. Then add onion and garlic. Stir and bring to a boil again and simmer for 5 minutes.
4. Then add cucumbers. Add salt, sugar and vegetable oil. Mix everything, bring to a boil and cook for 15 minutes. Add vinegar 5 minutes before cooking. Cook and turn off the heat.
5. Place the finished snack in sterile jars and roll up. Cover with a warm blanket and leave until completely cool. This lecho can be stored either in a cool place or at room temperature.
This, my dear readers, is where I end. I hope you will like my recipes and you will definitely choose something for yourself. Or you will find something new that you have never tried before.
Have a good harvest and successful preparations! Bye!
Good afternoon dear friends! Today we have an excellent selection of delicious preparations made from bell peppers and tomatoes - lecho. The recipe is simple, and the lecho turns out very, very tasty. In winter, a jar of homemade lecho will come in very handy, you will eat it and remember it with a kind word. This is not just a very tasty food, it is a wonderful snack and addition to meat dishes. and also a source of vitamins.
Lecho according to the classic recipe from bell peppers with tomatoes
Today we will prepare a classic lecho from simple ingredients - red bell peppers, large, sweet, juicy and meaty tomatoes. The sweeter the pepper, the tastier the lecho will be.
Ingredients:
- sweet bell pepper -3 kg
- ripe tomatoes - 2 kg
- sugar - 100 grams
- salt - 2 tbsp. spoons
- 9% vinegar - 2 tbsp. spoons
- vegetable oil - 100 ml
Preparation:
- Wash the peppers, remove seeds and stalks. Cut into slices or rings, as you prefer.
2. Wash the tomatoes, remove the stems, cut into pieces.
3. Grind the tomatoes in a blender or pass through a meat grinder.
4. Add 2 tbsp to the tomato mass. level spoons of salt, sugar and vegetable oil.
Sugar and salt can be added to taste. If you like it very spicy, add 1 piece of hot pepper.
5. Add bell pepper cut into slices to the tomatoes. Mix everything properly. Place on the stove to cook. It will cook from the moment of boiling for 30 minutes over low heat. Don't forget to stir so it doesn't burn. The peppers should be crispy and not cooked.
6. At the end of cooking, pour vinegar and stir everything thoroughly again.
7. Wash and sterilize the jars. It is better to boil the lids. Turn off the lecho over low heat. We never turn it off completely. Let the jars cool a little. And we begin to put it into jars.
8. Roll up the jars, turn them over, wrap them in a blanket and leave them in this position until they cool completely. If we roll up the metal lids, the lecho can be stored indoors.
Our lecho according to the classic recipe is ready.
Enjoy your preparations.
Lecho made from pepper and tomato paste for the winter in Bulgarian
This recipe for lecho made from pepper and tomato paste in Bulgarian is very simple and very tasty.
Ingredients:
- 4 kg bell pepper
- 3 heads of garlic
- 2 l - pureed tomatoes
- 2 liters of water
- 3 tbsp. l-salt
- 1.5 tbsp sugar
- 1 tbsp - grows. oils
- 2 tbsp. l - vinegar 25% (40 ml)
Preparation:
1. Prepare the filling from pureed tomatoes and water. You can replace mashed tomatoes with 5 liters of tomato juice or sauce (tomato paste) without additives.
2. We will prepare tomato paste from pureed tomatoes. The tomatoes need to be washed and the skins removed. To do this, pierce the tomatoes, scald with boiling water, and leave for 5 minutes. When the skin bursts and begins to come off, remove it.
3. Grind the tomatoes in a blender or pass through a meat grinder. Pour 2 liters of pureed tomatoes into a saucepan and add 2 liters of water. Let this mixture boil. When our filling boils, add 3 tbsp. heaped tablespoons of salt, 1.5 tbsp sugar, 1 tbsp. vegetable oil and wait until it boils again, stir.
4. Prepare the pepper. We peel it from the stalk and cut it lengthwise into 4 parts. No need to cut finely.
6. Prepare clean, sterilized jars, put a clove of garlic in them, fill them with pepper and close the lids.
7. Turn the jars over. Cover with a blanket until completely cool. When the jars of lecho have cooled, put them away for storage in a cool place.
Our Bulgarian-style lecho made from pepper and tomato paste is ready.
Bon appetit!
Bell pepper lecho with tomatoes and carrots
Ingredients:
- tomatoes-1.5 kg
- bell pepper -1.5 kg
- carrots - 250 gr
- hot pepper - 0.5-1 pcs
- garlic - 6-7 cloves
- sugar - 2 tbsp. spoons
- salt - 0.5 tbsp
- vegetable oil -50 ml
- vinegar 9% - 1.5 tbsp. spoons
Preparation:
1.Prepare bell pepper. Wash, remove seeds and stalks. Cut into 4 slices. The bigger the better.
2. Prepare tomato juice from tomatoes. Peel and grind in a blender or meat grinder.
3. Finely chop the garlic.
4. Finely chop the chilli pepper. If we want the lecho to be spicy, leave a few seeds, they will add spiciness to the dish.
5. Grate the carrots.
6.Pour tomato juice into a saucepan. Place on the stove and bring to a boil.
7. Add carrots and vegetable oil to the boiling mass. Cook after boiling for 20 minutes over low heat.
8. Add bell and hot peppers. Continue cooking for another 20 minutes.
9. Add salt 1 tbsp. level spoon, 2 tablespoons sugar and vinegar. Cook for another 10 minutes.
10.Pour the hot mixture into sterilized jars and screw on the lids.
Lecho of bell peppers with tomatoes and carrots is ready. Delicious preparations to everyone.
Bon appetit!
Lecho for the winter in a slow cooker
Today it has become fashionable to cook preparations in a slow cooker. This quick and versatile savory snack is rich in vitamins and is very easy to prepare. You can eat it simply with bread, make a sauce for pasta and rice, or serve it with meat and fish dishes as a side dish.
Ingredients:
- bell pepper - 1 kg
- tomatoes - 1 kg
- onion - 250 gr
- garlic - 5-6 cloves
- oil - 50 ml
- salt-0.5 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar 9% - 1.5 tbsp. spoons
Preparation:
1. Wash the pepper and remove the stalk and seeds. Cut into cubes or to your liking.
2. Wash the tomatoes, cut off the core, grind in a meat grinder or grind in a blender, after removing the skin.
3. Cut the onion and garlic into cubes.
4. Pour oil into the bottom of the multicooker bowl, then lay out all the vegetables - bell peppers, tomatoes, onions, then add hot peppers, garlic, salt and sugar. Mix everything.
5. Set the multicooker for 1 hour in the “Stew” mode. You can stir during the stewing process.
6. Test the vegetables for doneness. If it’s damp, continue to simmer for another 20 minutes. Add vinegar 5 minutes before it’s ready.
7.Place the finished lecho from the multicooker into sterilized jars and screw on the lids. Turn the jars over, cover with a blanket and leave until completely cool.
9. Then put it in a cool place for storage.
To prepare lecho for the main products, tomatoes and bell peppers, you can use various ingredients to your taste - onions, garlic, hot peppers, carrots and in the quantity you like. All this will give your lecho additional aroma and taste.
Find some free time and prepare this wonderful and tasty lecho. Improvise, come up with your own new recipes and share with us.
Pepper and tomato lecho for the winter. Video
Delicious preparations for you, friends!
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.
