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How to make a delicious lecho. Simple pepper lecho for the winter

Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in the preparation of various dishes. This vegetable is especially good for pickling and inclusion in various preparations for the winter. Together with tomatoes, peppers make up a chic duet called lecho.

This Hungarian dish is very widespread. It is popular in almost all European countries. It is served as an independent dish, used as a side dish for fried pork or sausages. Can act lecho and an independent dish... In this case, you need to eat it with white bread.

This selection contains the most various options lecho, which sometimes include the most unexpected ingredients, but always demonstrate an amazing taste.

Lecho from bell pepper, onions, carrots for the winter - a step by step photo recipe

In Russia, lecho is a popular preparation for the winter, but even fresh (hot) it is very tasty and will diversify the usual side dishes. This recipe lecho is the simplest, it requires the least labor and time from you.

Your mark:

Cooking time: 50 minutes


Quantity: 4 servings

Ingredients

  • Sweet pepper: 400 g
  • Carrots: 150 g
  • Onion: 1 large
  • Tomato juice: 700 ml
  • Salt pepper:

Cooking instructions

    We wash and clean the bell peppers. We cut it in half lengthwise, cut out all the veins with seeds, remove the tail.

    It is convenient to cook lecho in a frying pan with sides or in a saucepan. The first is to send pieces of sweet pepper into it. Fry them very quickly over high heat. Exactly until dark traces appear in some places.

    Now we reduce the heat as much as possible, fill the pepper with tomato juice. You can use instead fresh tomatoes... (First, you need to grind them.) Cover the lecho with a lid and prepare the next ingredient.

    Peeled carrots should be chopped. The option with cubes will do.

    We send the carrot cubes to the pepper pan.

    Next up is the bow. We also turn it into small cubes. Pour into a frying pan where lecho is stewed.

    Of the spices, be sure to add bay leaf, basil, thyme, black pepper.

  1. The lecho will reach its full readiness in 15-30 minutes (look at the pepper - it should become soft and fully cooked). Now you can serve it on the table.

    If your family appreciated the taste of this simple lecho, then we proceed to canning. Everything is very simple - we cook in the same way, but in larger quantities (keeping the proportions), sterilize the jars and lids, roll them up and put them in a dark, cool place. A very simple lecho for the winter is ready!

Pepper and tomato lecho recipe

Starts rating of the most delicious recipes simple lecho, including a duet of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. Such a recipe is also good for a family that still lives quite economically.

Ingredients:

  • Bulgarian pepper, already peeled from tails and seeds - 2 kg.
  • Ripe and juicy tomatoes - 2 kg.
  • Granulated sugar - ½ tbsp.
  • Vegetable oil (refined) - ½ tbsp.
  • Vinegar - 3 tbsp. l. at a concentration of 9%.
  • Salt - 1 tbsp l. (with a slide).

Algorithm of actions:

  1. Wash vegetables before cooking, cut tails, remove seeds.
  2. Pass the tomatoes through the middle rack of a meat grinder or use a more modern and faster device - a blender.
  3. Slice sweet pepper in the classic way- in narrow strips (cut each into 6-8 pieces).
  4. Mix the resulting tomato mass with salt and sugar. Fill with oil. Warm up until boiling.
  5. Put pieces of peppers in boiled tomato sauce. Cook for half an hour. Pour in vinegar.
  6. It remains to pour lecho into hot (already sterilized) jars, seal with the same sterilized metal lids.
  7. In addition, cover with a warm blanket, blanket or at least an old coat at night.

It's good to open a jar of delicious appetizing lecho cold winter- the soul of the rhinestone becomes warmer!

Lecho from bell pepper and tomato paste - preparation for the winter

Next recipe also intended for beginners and lazy housewives. According to him, instead of ripe tomatoes, you need to take tomato paste, which will cut the cooking time of the seaming by half.

Ingredients:

  • Bulgarian pepper - 1 kg.
  • Tomato paste - ½ can (250 gr.).
  • Water - 1 tbsp.
  • Sugar - 3 tbsp. l.
  • Salt - 1 tbsp l. with a slide.
  • Vegetable oil - ½ tbsp.
  • Vinegar - 50 ml (9%).

Algorithm of actions:

  1. Pre-sterilize the cans, you can keep them on a special stand with a hole over boiling water. Can be sterilized in the oven.
  2. Prepare the pepper for rolling - peel, rinse. Optionally cut into strips, slices or sticks.
  3. Mix tomato paste with water, add salt and sugar. Pour in oil. Put the marinade on the fire. Keep on fire until boiling.
  4. Put chopped pepper pieces into the marinade. Boil for 20 minutes. Line of vinegar. Boil for another 5 minutes.
  5. You can start laying out the lecho in the jars, trying to first evenly distribute the pepper, and then top up with the marinade.
  6. Seal with lids (metal). Additional sterilization is welcome.

Such peppers are very tasty, the pieces retain their integrity, the marinade can be used for dressing borscht or making sauces.

How to cook lecho for the winter "You will lick your fingers"

The more ingredients the lecho contains, the more varied the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of a paste). The vegetables included in the following recipe create a great backing / dance. The taste of this lecho, indeed, will "lick every finger."

Ingredients:

  • Bulgarian sweet pepper - 1 kg.
  • Carrots - 0.4 kg.
  • Garlic - 5-6 cloves.
  • Bulb onions - 3-4 pcs. (large).
  • Tomato paste - 0.5 l.
  • Water - 1 tbsp.
  • Salt - 2 tbsp. l.
  • Sugar - 3-4 tbsp. l.
  • Vegetable oil - 0.5 tbsp.
  • Vinegar - 50 ml. (nine%).

Algorithm of actions:

  1. First you have to work hard to prepare vegetables for cooking (it's good that there is no fuss with tomatoes). Rinse everything, peel the carrots, remove the seeds from the peppers, cut the stalk. Peel the onion and garlic. Rinse all vegetables again.
  2. You can start slicing. Pepper - in strips, garlic - in small cubes, onions - in half rings, carrots - on a coarse grater. While all the vegetables are laid out in different containers, it is more convenient to add them to the lecho.
  3. You will need a large cauldron (a pot with thick walls). Pour oil there and heat over the fire.
  4. Put onion, reduce heat. Simmer for 5 minutes.
  5. Add carrots, continue stewing for 10 minutes.
  6. Mix tomato paste with boiled water. Pour in salt, sugar. Stir until dissolved.
  7. Send pepper to the cauldron, pour the tomato sauce. Make a small fire. Simmer for 30 to 40 minutes.
  8. Pour in the vinegar, stand until the lecho boils again.
  9. Arrange the peppers in jars and pour over tomato sauce... Roll up the lids, which must be sterilized beforehand.

Such lecho perfectly replaces the second course, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Lecho recipe for the winter from zucchini

Sweet peppers are the main characters of lecho, but nowadays you can find recipes where guests from Bulgaria are competing with their local vegetables (usually pleasing with a large harvest), for example, zucchini. The total volume of the preparation increases several times, and the pleasant taste of pepper remains.

Ingredients:

  • Young zucchini - 3 kg.
  • Tomatoes - 2 kg.
  • Sweet pepper - 0.5 kg.
  • Carrots - 0.5 kg.
  • Onions - 0.5 kg.
  • Salt - 3 tbsp. l.
  • Vegetable oil - 1 tbsp. (or a little more).
  • Vinegar - 100 ml (9%).
  • Ground hot black pepper.

Algorithm of actions:

  1. The process of preparing lecho according to this recipe also begins with the preparation of vegetables. Everything is traditional, peel and rinse the vegetables under the stream. If the zucchini is young, you do not need to cut the skin off. Zucchini, well-ripe, require removal of the skin and seeds.
  2. Cut the courgettes and onions into cubes, the first larger, the second smaller. Cut the Bulgarian pepper into strips. Grate the carrots. Chop the tomatoes using a food processor / blender as helpers or, in extreme cases, using a meat grinder.
  3. It is recommended to lightly fry the onions in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
  4. Pour salt and sugar into the mass of vegetables. Simmer the assortment over low heat. The extinguishing time is 40 minutes. It is recommended to stir repeatedly, as the lecho can burn.
  5. Pour vinegar a few minutes before the end of the stewing process. Glass containers and metal lids will just be sterilized by this time.
  6. All that remains is to quickly put the fragrant and healthy lecho with zucchini in jars. Cork and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, pushing back the Bulgarian "guests"!

Original cucumber lecho for the winter

Sometimes a large harvest of cucumbers shocks the owners, what to do with them, how to prepare them for the winter? Especially if the cellar is already filled with jars of your favorite salted and pickled beauties. The following recipe helps to solve this problem by making an unconventional lecho. Cucumbers, tomatoes and peppers are almost equal in it, creating an original composition.

Ingredients:

  • Tomatoes - 2 kg.
  • Fresh cucumbers - 2.5 kg.
  • Sweet pepper - 8 pcs. (large size).
  • Bulb onions - 4-5 pcs.
  • Garlic - 2 heads.
  • Vegetable oil - 2/3 tbsp.
  • Vinegar (9%) - 60 ml.
  • Sugar - 5 tbsp. l.
  • Salt - 2.5 tbsp l.

Algorithm of actions:

  1. Rinse cucumbers, cut off the ends from each, cut into circles.
  2. Pepper, onion and garlic, peel, rinse. Cut the onion into rings.
  3. Wash the tomatoes, remove the stalks.
  4. Send tomatoes, chives, peppers to the meat grinder.
  5. Pour the fragrant vegetable sauce into a cooking pot. Add sugar, salt, add oil. Boil.
  6. Put cucumber slices and onion rings in the boiled sauce. Bring to a boil again. Leave for 7-10 minutes. Add vinegar.
  7. Prepare jars - wash and sterilize. Sterilize the lids in boiling water.
  8. After pouring the vinegar, stand for 2 minutes and pour into the jars. Additional sterilization is required.

Crispy cucumber slices and amazing pepper aroma, together they are power!

Delicious eggplant lecho

Bell peppers usually appear in the markets not alone, but in a company with the same southern guests - eggplants. This means that they can act together in different seams. The following recipe will show that lecho with blue ones is healthy and unusually tasty.

Ingredients:

  • Pepper - 0.5 kg.
  • Eggplant - 2 kg.
  • Tomatoes - 2 kg.
  • Salt - 2 tbsp. l.
  • Sugar - ½ tbsp.
  • Vegetable oil - 1 tbsp.
  • Vinegar essence - 1 tsp
  • Hot pepper - 2 pods.
  • Garlic - 1-2 heads.
  • Dill - 1 bunch.

Algorithm of actions:

  1. Stage one - preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Rinse vegetables with plenty of water.
  2. Stage two - chopping vegetables. Different methods: tomatoes through a meat grinder or blender. Pepper (both sweet and hot) - in strips, eggplant - in bars, garlic - just chop.
  3. Stage three - cooking lecho. Mix chopped tomatoes with butter, sugar and salt, boil for 2 minutes.
  4. Send both types of pepper to the marinade. Stand for another 2 minutes.
  5. Transfer to the future lecho bars of eggplant and chopped garlic. Now cook for 20 minutes.
  6. Finally, add the rinsed and chopped dill and vinegar essence.
  7. Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Store cold.

Lecho, like no other product, reminds of a hot summer full of colors in a snow-white winter.

Cooking lecho for the winter with garlic - a fragrant and very tasty preparation

Sweet pepper has a distinct taste and is well felt in any dish. But there are garden gifts that are ready to compete, such as garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

  • Tomatoes - 3 kg.
  • Sweet red pepper - 1.5 kg.
  • Garlic - 1 head.
  • Sugar - 1 tbsp.
  • Salt - 1-2 tbsp l.

Algorithm of actions:

  1. The preparation of the garlic will take the most time, you need to remove the husk, peel each clove and rinse everything together.
  2. It's easier with tomatoes: wash, cut the stalk. Do the same with sweet pepper, only remove the seeds from it.
  3. Crush the garlic. Cut the pepper into strips. Divide the tomatoes in half, cut one part into thin enough strips, the other into large slices.
  4. Mix finely chopped tomatoes with bell pepper and garlic. Put on fire (very small). Cook for 10 minutes.
  5. Add the rest of the tomatoes, sugar, salt to the vegetable fragrant mixture. Stir constantly, cook for half an hour.
  6. Transfer hot lecho with garlic to hot (already sterilized) jars. Roll up, wrap up.

In winter, open the jar and start tasting the lecho, in which the delicate aroma of pepper is mixed with the equally delicious aroma of garlic.

Delicious recipe for lecho with rice for the winter

Many modern women skillfully combine work and household, preparations for the winter are of great help in this. For example, lecho with rice becomes a full-fledged second course, it no longer requires additional actions, it is good cold. If you heat it up in the oven or microwave oven, it will turn out wonderful vegetable stew with rice.

Ingredients:

  • Tomatoes - 3 kg.
  • Bulgarian pepper - 0.5 kg.
  • Bulb onions - 0.5 kg.
  • Carrots - 0.5 kg.
  • Rice - 1 tbsp.
  • Sugar - 1 tbsp.
  • Salt - 1-2 tbsp l.
  • Vegetable oil - 1-1.5 tbsp.
  • Allspice.

Algorithm of actions:

  1. According to this recipe, rice in lecho is not dipped raw. First, the cereals must be thoroughly rinsed. Then pour boiling water over. Cover tightly with a lid and additionally with a terry towel.
  2. Prepare vegetables. Rinse the tomatoes, blanch for a few minutes. Remove the skin, finely chop or pass through a blender. Cook the tomato puree for half an hour (stir as it tends to burn).
  3. While the tomato puree is cooking, you can prepare the rest of the vegetables. Peel and rinse the onions. Cut in half, then cut each half into half rings.
  4. Peel the carrots, wash with a brush. Grate.
  5. Cut the pepper, cut out the stalk of each, remove the seeds, rinse. Cut into slices.
  6. Send vegetables (onions, carrots, peppers) to tomato puree, cook for half an hour.
  7. Drain the water from the rice, send the cereal into a vegetable aromatic mixture. Put salt, sugar, allspice (ground) pepper here, add oil. Cook for half an hour.
  8. Put it out in hot, already sterilized jars, seal. It is not necessary to additionally sterilize in boiling water, although it will not hurt to cover it with an old blanket.

Even the youngest member of the family, with the help of a jar with such lecho, will be able to provide himself with a full lunch or dinner in the absence of the main hostess.

Lecho with beans for the winter

Another good partner for lecho is beans. Beans look especially amazing white against the background of red peppers and the same red tomato sauce. And the product yield is greater than when cooking lecho using traditional technology.

Ingredients:

  • Tomatoes - 3.5 kg.
  • Bulgarian pepper - 2 kg.
  • Beans - 0.5 kg.
  • Capsicum bitter - 1 pc.
  • Sugar - 1 tbsp.
  • Salt - 2 tbsp. l.
  • Oil - 1 tbsp. (vegetable).
  • Vinegar - 2-4 tbsp. l. at 9% concentration.

Algorithm of actions:

  1. The most important thing is to pre-prepare the beans as they take a long time to cook. It is best to soak it overnight. Cook the next day (60 minutes is enough).
  2. Grind clean tomatoes without stalks through a meat grinder together with hot pepper. Ideally, pre-blanch the tomatoes and peel them off.
  3. Send the tomato mass to the fire, adding salt and sugar. Cook for 20 minutes, during this time prepare the pepper.
  4. Rinse, remove the stalk, remove seeds through the hole. Cut into rings.
  5. Simmer tomato puree with pepper for 10 minutes.
  6. Add beans, continue stewing for another 10 minutes.
  7. Pour in vinegar and quickly proceed to the process of unfolding in sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud shouts of "hurray", and a skilled hostess - with applause!

A simple recipe for lecho for the winter without sterilization

No one likes additional sterilization, because at any moment the can can crack, and the tasty, fragrant contents have to be thrown away. In the next recipe, lecho just needs to be cooked and sealed, this is what attracts many beginners and experienced housewives.

Ingredients:

  • Tomatoes - 2 kg.
  • Pepper - 1 kg (sweet, large).
  • Carrots - 0.5 kg.
  • Bow - 4 pcs.
  • Salt - 2 tbsp. l. (no slide).
  • Sugar - 4-5 tbsp. l. (with a slide)

Algorithm of actions:

  1. Cut the peeled and washed onion into half rings.
  2. Washed tomatoes, cut into large cubes without a stalk.
  3. Pepper, washed, without seeds and stalks, cut into strips.
  4. Peeled and washed carrots must be grated (medium holes on a grater).
  5. Put vegetables together, cook over low heat.
  6. Add salt after half an hour. Pour in oil. Add sugar. Cook for 10 minutes.
  7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
  8. Expand and seal.

Lecho recipe for the winter without vinegar

Almost all vegetable salads that are cooked for the winter contain vinegar. But the next recipe is special - it is intended for those who cannot stand the vinegar smell, but dream of lecho. In addition, such a dish can be safely included in the diet of the younger generation.

Ingredients:

  • Tomatoes - 3 kg (preferably fleshy).
  • Bulgarian pepper - 1 kg.
  • Coarse salt - 1 tbsp. l. with a slide.
  • Granulated sugar - 3 tbsp. l.
  • Greens.
  • Garlic.
  • Spices and herbs.

Algorithm of actions:

  1. Wash the vegetables, remove the stalks, and remove the seeds from the pepper.
  2. Divide the tomatoes in half, chop some finely, the second into large slices. Chop the peppers at random.
  3. Mix pieces of pepper with finely chopped tomatoes. Send stew.
  4. After 15 minutes, put the second part of the tomatoes into the lecho.
  5. After another 15 minutes, put aromatic herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
  6. Prepare jars, best of all half-liter. Sterilize and dry.
  7. Spread the lecho hot. Roll up.

This lecho does not contain vinegar and is well stored in the cellar (refrigerator).

Green lecho for the winter

Traditionally, when the word "lecho" is used, everyone imagines a jar with a fiery red content. The following recipe can be very surprising, as it uses red tomatoes and green bell peppers, but this combination looks even more colorful than in the usual recipe... Moreover, the taste of such a lecho is amazing.

Ingredients:

  • Bulgarian pepper green - 2 kg.
  • Tomatoes - 1 kg.
  • Bulb onions - 3 pcs. small size.
  • Carrots - 2 pcs.
  • Chili (pepper) - 1 pc. (spicy lovers can take more).
  • Salt - 1 tbsp l.
  • Sugar - 1.5-2 tbsp. l.
  • Vegetable oil - ½ tbsp.
  • Vinegar (9%) - 3-4 tbsp. l.

Algorithm of actions:

  1. Prepare raw tomato puree, that is, rinse the tomatoes, cut the stalk, chop (helpers - a blender or meat grinder).
  2. Send prepared Green pepper, rinse it beforehand, cut the stalk, remove the seeds. Cut into strips.
  3. Rinse the chili pepper without the stalk, chop, send to tomatoes and bell peppers.
  4. Cook for 10 minutes. Pour in oil, add onion, finely chopped, grated carrots, salt and sugar.
  5. Cook for 20 minutes. Pour in vinegar.
  6. Almost immediately can be laid out in sterilized jars.

Fast, tasty, beautiful and preserving vitamins!

How easy it is to cook lecho in a slow cooker

In recent years, the process of harvesting vegetables for the winter has become easier and easier, household appliances come to the rescue - blenders, food processors. Another important helper is a slow cooker, which will do an excellent job of cooking lecho.

Ingredients:

  • Bulgarian pepper - 1.5 kg.
  • Tomatoes - 1.5 kg.
  • Salt - 4 tsp
  • Sugar - 6 tsp
  • Vegetable oil - ½ tbsp.
  • Vinegar 9% - 2 tbsp l.
  • Pepper peas - 10 pcs.

Algorithm of actions:

  1. Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
  2. Rinse the tomatoes, cut the stalk. Blanch in boiling water. Remove the skin (it can be removed well after blanching). Grind the tomatoes in puree with a blender.
  3. Put peppers in a slow cooker, pour over tomato puree. It will also add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (Extinguishing mode).
  4. Add vinegar and stand for 5 minutes. Can be placed in sterilized containers (ideally half a liter).
  5. Cork. After complete cooling, remove to a cool place.

It remains to wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say "thank you" to the slow cooker!

As you can see from the above recipes, you can add almost all vegetables growing in the country or in the garden to lecho. But there are two main ingredients - tomatoes and peppers.

Tomatoes should be very ripe and fleshy. It is recommended to either chop finely or puree with a blender.

You can first blanch the tomatoes, remove the skin, so the lecho will be tastier. In some recipes, it is proposed to divide the tomatoes in half, make mashed potatoes from one half, the second remains in lecho in pieces.

Almost all recipes suggest no additional sterilization. It is enough to boil it, put it in sterilized jars and immediately seal it.

Most of the recipes contain vinegar, some contain vinegar essence. With the latter, you need to be very careful, keeping in mind the high concentration of the product. Some recipes suggest that you do without vinegar.

In general, the duet of tomatoes and peppers in lecho is wonderful, but everyone certainly remembers: in life there is always a place for feat, and in the kitchen - for culinary experiment!

We are waiting for your comments and ratings - this is very important for us!

Agree, there is nothing tastier than homemade preparations. Whatever overseas spices are added to the "factory" canned food, they do not give that special aroma, that indescribable taste that you feel when you open a jar of homemade salting. Therefore, housewives collect and pass, as a great gift, recipes for cooking pickles, revealing their secrets only after long preparatory conversations. The following recipe for lecho with tomato paste for the winter allows you to enjoy an incomparable dish all year round... It is believed to be a Hungarian delicacy, but what is tasty will suit everyone. Try it!

The classic recipe for lecho with tomato paste

For the recipe " Classic recipe lecho with tomato paste "you need the following ingredients:

Tomato paste - 500 grams,
Sugar - 150 grams
Water - 0.5 liters,
Vegetable oil - 0.2 liters,
Vinegar 9% - 0.1 liters
Salt - 1 tablespoon.

Preparation of the recipe "The classic recipe for lecho with tomato paste"

  1. My pepper, remove the stalks and seeds.
  2. We cut it arbitrarily into several parts.
  3. Combine tomato paste, water, sugar and salt in a cooking container (basin or saucepan with a thick bottom). Stir and put on fire.
  4. Pour into the boiling tomato mass vegetable oil... We mix.
  5. We spread the pepper. Mix thoroughly.
  6. After the lecho boils, cook it for 20 minutes.
  7. 5 minutes before the end, pour in the vinegar, mix thoroughly, let it boil and remove from heat. Pour hot lecho with tomato paste into sterilized jars and tighten with boiled lids.
  8. We wrap it up. Let it cool. Store in a cool place.

How to cook zucchini lecho for the winter: recipes with tomato paste

Ingredients:

  • Zucchini - 2 kg;
  • Bell pepper- 1 kg;
  • Tomato paste - 400 g;
  • Water - 1 glass;
  • Vegetable oil- 300 g;
  • Granulated sugar - 150 g;
  • Vinegar 9% - 70 g
  • Salt - 1 tbsp a spoon;
  • Ground red pepper - 1/2 tsp.
  • Complexity: easy

Preparation:

  1. To prepare the marinade, dilute the tomato paste in a glass of water. Add vegetable oil, sugar, season with salt and pepper. Mix thoroughly and put on fire.
  2. After boiling, add the zucchini and bell peppers, cut into large cubes. Boil lecho for about half an hour.
  3. Add vinegar ten minutes before the end of the cooking process.
  4. Arrange the lecho on pre-prepared banks, roll up. Turn the finished jars with lecho upside down and wrap until they cool.

Lecho with tomato paste

There are not so many recipes where the main ingredient is bell pepper, lecho is a worthy representative of salads from this delicious, and, most importantly, healthy vegetable... There are a lot of recipes for making lecho, so everyone can choose one to their liking: Bulgarian lecho, lecho with garlic and onions, carrots and so on.
The only "drawback" of the pepper lecho for the winter is the duration of preparation, the longest procedure is the preparation of a tomato, however, the most resourceful hostesses were able to find a way out - they are freshly cooked tomato juice replaced with juice diluted from tomato paste. Thus, the taste of lecho with tomato paste does not change and the cooking time is reduced.

Ingredients:

Bulgarian pepper - 2.5 kg;
Carrots - 0.5 kg;
Tomato paste - 250 g;
Rock salt - 1 tbsp;
Granulated sugar - 150-200 g (if tomato paste sweet, then the amount of sugar can be reduced);
Vegetable oil - 200 g;
Acetic essence - 1 incomplete teaspoon;
Water - 1 liter.

Preparation:

  1. Wash the pepper, remove the stalks, cut into several parts - with boats.
  2. Peel carrots, wash, grate. Dissolve tomato paste in water, mix with salt and sugar, pour pepper and carrots. Bring to a boil over low heat and cook with constant stirring for ten minutes, then add vegetable oil, vinegar and cook for another 5-7 minutes.
  3. Put the finished lecho hot in sterilized jars and roll up. Lecho with tomato paste recipe is ready!
    Bon Appetit!

Lecho with tomato paste

Ingredients:

  • 380 g (1 can) tomato paste
  • 1: 2 water (i.e. 2 pasta cans),
  • 3 tbsp Sahara,
  • 2 tsp salt,
  • 4 tablespoons table vinegar 9%,
  • 400 g (3 pcs.) Carrots (already peeled),
  • 1 kg (6 pcs.) Pepper (also prepared).

How to cook step by step:

  1. In large chunks on a wavy grater, Berner cut carrots and peppers.
  2. I poured 1 can of tomato paste into a saucepan, poured 2 cans of pasta with water, added salt and sugar and brought to a boil
  3. I added carrots to a boiling tomato and cooked for 10 minutes.
  4. Meanwhile, she poured boiling water from a teapot into chopped peppers and let it stand for 5 minutes to release the bitterness.
  5. Then she drained the water, and added the pepper to the pan with carrots and 4 tbsp for safety net. vinegar. Vinegar is not felt in lecho, but the soul is calm that nothing will gurgle.
  6. She cooked for another 5 minutes, poured them into cans fried in the oven and rolled them up with screw lids. Left to cool with lids down.
  7. Everything - lecho with tomato paste is ready!

Zucchini lecho with tomato paste for the winter

Ingredients:

  • tomato paste - 300 g;
  • Bulgarian pepper - 700 g;
  • tomatoes - 700 g;
  • zucchini - 2-3 pcs.;
  • onions - 2-3 pcs.;
  • water - 1 l;
  • salt - 1 tbsp. a spoon;
  • sugar - 1 tbsp.;
  • vinegar - 125 ml;
  • vegetable oil - 250 ml.

How to cook Zucchini Lecho with tomato paste for the winter:

  1. Dilute tomato paste in water and mix with salt, sugar, vegetable oil and vinegar. We put the sauce on the fire and cook until boiling over medium heat, after which we leave it to simmer for 10 minutes, until it thickens.
  2. In the meantime, let's start preparing vegetables. It is better to cut the pepper for lecho with tomato paste into rings or half rings, onions - in the same way, zucchini and tomatoes - into cubes. Once all the vegetable ingredients are prepared, we begin to put them in the sauce. The first are peppers and onions, they should be boiled for 10 minutes. Next, add the tomatoes and zucchini and continue cooking for another 15-20 minutes.
  3. We taste the finished lecho and add the necessary spices to taste, if necessary. You can serve lecho right away, or you can close it for the winter.
  4. For harvesting for the winter, the recipe must be increased by the right amount and after cooking, put the lecho in sterilized jars and roll up the lids.

Lecho with tomato paste for the winter: a recipe

Ingredients:

We will cook based on the fact that we have 2 kg of sweet bell pepper... It will require:

  • Tomato paste about 1 l,
  • Vegetable oil 300 grams,
  • Table vinegar 100 ml,
  • Onions and carrots 800 grams each,
  • Salt 2 tbsp. spoons,
  • Granulated sugar 200 grams,
  • Garlic 2-3 cloves.

And all this will be stewed in 2 liters of water, and the output will be about 5 liters of delicious lecho.

Training:

  1. In order for the work to go like clockwork, the vegetables must first be washed and allowed to dry. Check that all of the listed products are on the farm so you don't have to run to your neighbor for a glass of sugar or a bottle of butter.
  2. Pay special attention to the cans where the product will be stored. The shelf life depends on their sterility. And it happens that the hostesses complain that they were given a bad recipe for lecho with tomato paste for the winter, and they themselves were simply too lazy to prepare the jars.
  3. There is no better way than to fry the container in the oven. For this:
  4. Banks are washed with soda,
  5. Place on a wire rack in the oven with the neck down,
  6. Heat the cabinet with the dishes to a temperature of 120 degrees,
  7. Turn off and let the banks cool to a warm state.
  8. Hot lecho is laid out in absolutely clean jars and rolled up. Read more

Preparation:

  1. Now we begin to play magic. Dilute the tomato paste in water, the resulting solution is the same tomato juice, put it on fire and bring it to a boil. While the filling is heating up, clean the carrots, grate them, and after boiling the "juice" put the carrots in a saucepan, put sugar and salt there, immediately reduce the heat to a minimum and cook for 10 minutes.
  2. While the carrots are boiled in tomato juice, clean Bell pepper, cut it into cubes. Cut the prepared onion into half rings. Then we put both products in the same saucepan and cook for another 15 minutes.
  3. At this time, we take the garlic, cut it finely and finely. Let's prepare the oil and vinegar. A quarter of an hour has passed - put the remaining ingredients and continue to cook until tender.
  4. We take out the cans from oven and lay out the lecho. It's great if a couple of spoons are not included in the jars - there will be something to taste at home. And believe me, such a lecho will not stagnate for a long time in your cellar. Bon Appetit!

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Classic lecho with onions and tomatoes

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law covered the world seaming just like that. Let's join the classics, where peppers are accompanied only by onions and tomatoes.

We need:

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

* This amount of vegetables takes us 2 tbsp. flat spoons

* 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 the jars. Convenient way in the oven:

  • We wash the cans and lids with a soda brush (!).
  • We put in a cold (!) Oven at 120-130 degrees Celsius.
  • After warming up the oven to the set temperature, keep the jars there for 5-7 minutes. We make sure that the jars are completely dry.
  • Fill the lids with boiling water for 5-7 minutes.

Let's take care of vegetables.

Wash the colorful set of ingredients thoroughly. Peel the peppers and onions.

Cut the peppers lengthwise into 4 parts. The last cut is crosswise, with a step of about 1 cm, so that you get short strips.

Moving on to the tomatoes.

The general rule for all lecho recipes.

If the tomatoes are thin-skinned, just cut and interrupt on a binder or twist in a meat grinder.

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

Peel and cut the onion 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.

We put tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can immediately salt it. Although the taste, the color - no friend. For the first time, we recommend adding salt at the end of stewing, adjusting to your taste for salinity.

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



Pour in pepper, mix well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. The pepper should be soft, but not soft. Elastic tenderness is the best texture of the protagonist of a 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 at the end at the same time with vinegar.

Trying lecho for salt and sugar. Add the desired accent if necessary. We love a balanced sweet and sour taste with enough salt.

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



Store ideally in a cool place. But it is also possible with room temperature... The safety margin of the workpiece will be enough until spring.


Below we offer you 3 more options for lecho with bell pepper. They are different, but the children's delight "Lick your fingers!" will suit everyone.

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the expanded composition. We are very loyal fans of carrots and cabbage.

  • It is very easy to add carrots to lecho! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots... Large three carrots, such chopping is universal.
  • We also love a more refined version - straws of different calibers ("Hurray!" Berner grater). Semicircles or small circles (0.5-0.8 cm) will also be tasty. One of the 3 main Berner attachments also helps us with this thread.
  • Add thin slices of carrot along with pepper.
  • Further - according to the algorithm described above.

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


Lecho without vinegar for a curious experiment

Also tasty and well kept. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of experiment is not such a big consumption of products.

We ourselves were surprised how well such a seal is stored. Of course, it is advisable to put it in a cool place (a wardrobe on a cold balcony, a loggia, in a cellar). Although, if you overcome inertia and think about it, thanks to the acid tomatoes in lecho - with interest. For three or four months, such a preparation will stand without problems.

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

We need:

  • Tomatoes - 3 kg (about 30 medium-sized)
  • Sweet peppers - 6-7 large vegetables (take at least half of the red ones)
  • Sugar - 1 glass
  • Salt - 1 tbsp a spoon with a slide
  • Garlic - 6-7 large cloves

How to cook is well described in the video.

note for a large cut of pepper... This method can be applied to the classic recipe as well.

Follow step-by-step feed with close-ups and text cues in frames. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for lovers of blue.

We need:

  • Eggplant - 2 kg
  • Bulgarian pepper - 500 g
  • Carrots - 500 g
  • Tomatoes - 1 kg
  • Bulb onions - 4 pcs. medium size
  • Garlic - 3-4 cloves
  • Sugar - 100 g
  • Salt - 2 tbsp. flat spoons
  • Table vinegar 9% - 100 ml
  • Sunflower oil - 200 ml

How to cook.

All my vegetables.

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


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

Cut the tomatoes into large pieces and interrupt with a blender until homogeneous mass... You can also rub it on a coarse grater.

Cut the red peppers into small pieces. We love slicing close to the classics like in the first recipe above. Look at the photo below: you need a long straw. Cut the pepper, peeled from seeds, lengthwise into 4 parts. For long straws, cut each part along (!) Into thin strips again.


Chop the garlic the way we like it in the finished dish. We did it differently. Best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - grate or push.

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

Three carrots on a coarse grater. You can use Berner to create thin, short straws.


Fry the onions in a preheated pan with oil - 1-2 minutes. Add the carrots and simmer for another 3-5 minutes.


Add pepper slices, chopped tomatoes and eggplant slices. We simmer vegetables for 35-40 minutes.


Add sugar 15 minutes after combining all components.

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.

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 tomato and bell pepper of any color.

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

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