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How to close lecho salad for the winter. Bell pepper lecho for the winter - recipes "You will lick your fingers

This salad is one of the most popular varieties of home preservation: almost every housewife has a couple of recipes for delicious lecho in the store.

Appetizing lecho, will be an excellent side dish for most meat dishes home cooking in the cold season.

1 Lecho from bell pepper

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg of onions;

5-6 pcs. carrots;

0.5 tbsp. Sahara;

1 tbsp. a spoonful of salt;

1 tbsp. vegetable oil;

2 tbsp. tablespoons of vinegar essence;

3 tbsp. tablespoons of hot tomato sauce.


Preparation:

Wash the tomatoes and scroll through a meat grinder. For peppers, remove the stalk with seeds, and cut the pulp into large slices. Peel the rest of the vegetables. Cut the onion into half rings, grate the carrots with large holes. Put all the ingredients for lecho, except the pepper, in a saucepan of a suitable size, add the spices, vegetable oil, vinegar essence, sauce, and stir. Put on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Spread hot lecho in sterilized jars, roll up. Store in a cool place.

2 Lecho "Family"

Products:

3 kg of tomatoes;

10 pods of large fleshy pepper;

10-15 large cloves of garlic;

1 tbsp. Sahara;

1 tbsp. a spoon with a top of salt;

1-3 pods hot pepper or 1 teaspoon of ground pepper or.

Preparation:

Peel the garlic, bell peppers, and hot peppers. Wash and dry all vegetables. Tomatoes, spicy and Bell pepper chop in a blender or mince. Pour the mixture into a saucepan, add salt, sugar and place on the stove. After boiling, reduce heat to low and cook for 40 minutes. Add chopped garlic 10 minutes until ready. Place hot in hot steamed jars and roll up.

3 Lecho with carrots

Products:

500 g of carrots, onions and sweet peppers;

2 kg of tomatoes;

1 tbsp. sunflower oil.

Preparation:


Peel and wash the vegetables. Cut the tomatoes into slices, the onion and bell peppers into strips. Preheat in a saucepan sunflower oil... Add onion, simmer for 5 minutes, add carrots and simmer for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt lecho and simmer for a couple of minutes. Arrange in sterilized jars, seal tightly and wrap the jars in a "fur coat".

4 Lecho for the winter with pepper and beans

Products:

1 kg of bell pepper;

2 kg of beans;

4 kg of tomatoes;

1 kg of onions and carrots;

1 cup of sugar;

3 tbsp. tablespoons of salt;

0.5 liters of sunflower oil;

3 hot pepper pods;

6 large heads of garlic;

2 tsp 70% vinegar.

Preparation:

Soak the beans overnight. Boil until half done in the morning. Peel the onion, cut into cubes and fry in sunflower oil. Cut the washed tomatoes and peppers (with the seeds and stalks removed) into cubes. Place prepared beans, tomatoes, peppers and onions in a saucepan. Add salt, sugar and butter, stir. Put on fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot peppers. Place them in a saucepan a few minutes before the end of cooking. Pour in acetic acid, stir. Put the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.

5 Lecho "Tasty"

Products:

Bell pepper lecho

2.5 kg of tomatoes;

1 kg of bell pepper;

1 large onion;

4-5 cloves of garlic;

1 tbsp. a spoonful of salt;

2 tbsp. tablespoons of sugar;

½ teaspoon of ground red pepper;

4-5 bay leaves;

¼ teaspoon of ground allspice;

1 tbsp. a spoonful of vinegar.

Preparation:


Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes - until the foam completely disappears. To remove seeds, rub the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and testes, and cut lengthwise into narrow strips. Peel the onion, chop into thin half rings. Put peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho doesn't taste bitter, and lower the chopped garlic. If you wish, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in the vinegar, mix and place in prepared jars. Roll up.

6 Cucumber lecho

Products:

1 kg of sweet pepper;

2.5 kg of tomatoes;

5 kg of cucumbers;

Head of garlic;

200 g sugar;

200 ml of 6% vinegar;

200 ml of refined sunflower oil;

3 tbsp. spoons with top salt.

Preparation:

Pass the tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and simmer for 15 minutes over low heat. Dip the sliced ​​cucumbers into the mass, boil and boil for 10 minutes. Remove the pan from heat, add finely chopped garlic. Spread the hot lecho in sterilized jars, roll up, wrap and leave to cool completely.

7 Eggplant Lecho

Products:

2.5 kg eggplant;

1 kg of multi-colored bell pepper (red, yellow, green);

200 ml of vegetable oil;

2 large heads of garlic;

3 liters of tomato juice (can be replaced with diluted tomato paste);

100 g 6% vinegar;

Bitter paprika - optional;

A small bunch of parsley and dill;

1 tbsp. a spoonful of salt;

0.5-1 tbsp. Sahara.

Preparation:

Peel the eggplants, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of the bitterness. Pour vegetable oil into a saucepan, bring to a boil. Pour in gently tomato juice, put sugar, salt, add vinegar. After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic, and finely chopped herbs. Arrange the eggplant lecho in scalded jars, roll up and wrap until cool.

8 Diet homemade lecho (no vinegar)

Products for 4 liters of ready-made lecho:

1.5-2 kg of red bell pepper (if you use green pepper, you will have to store the blank in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 tbsp. tablespoons of sugar;

2 tbsp. tablespoons of salt;

5 carnation buds;

10 allspice peas;

Grated garlic and chopped hot peppers to taste.

IMPORTANT: Do not add onions to lecho according to this recipe - it cannot be stored without vinegar.

Preparation:

Peel the bell peppers and cut into strips. Grate the carrots on a coarse grater. Remove the skin from the tomatoes - to facilitate the work, lower them for 5 seconds, first in boiling water, and then in cold water. Finely chop the pulp, heat to almost boil, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour juice over vegetables, stir, put on fire. Bring to a boil, stirring occasionally, and simmer for 10-12 minutes. Place in sterilized jars, cover and pasteurize liter cans 10 minutes. Store in a cool, dark place.

9 Lecho classic

Products:

1 kg of tomatoes and sweet peppers;

100 g bacon;

2 large onions;

2 teaspoons of ground white pepper;

Ground black pepper on the tip of a knife;

Preparation:

Wash all vegetables thoroughly, remove the seeds from the pepper, peel the onion. Pour boiling water over the tomatoes, cut into 4 slices. Cut the pepper into longitudinal strips, the bacon into cubes, chop the onion. Fry the bacon until transparent, then add the onion to the pan and simmer all together for 7 minutes.

Add the tomatoes, season with black and white pepper, salt and stir. Cook over low heat for another half hour. Lecho is ready when the vegetables are soft. Transfer vegetables to warmed dry jars and roll up.

Lecho prepared according to any of the proposed recipes will make a worthy alternative to both purchased and homemade ketchups.

10 Lecho simple

Lecho prepared according to this recipe has an excellent shelf life for 1.5-2 years, although it does not contain any special preservatives.

Products:

Ripe tomatoes - 4 kg,
Bulgarian pepper (green or colored) - 4 kg,
Sugar - 1 glass
Salt - 2 tbsp. spoons.

Preparation:

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

11 Lecho with vinegar and tomato paste

This recipe is suitable for those who like vinegar snacks, as well as those who prefer to store homemade products (canned food) outside the refrigerator. It will be useful to you even if you have pepper, but for some reason there are no tomatoes.

Products:

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

Preparation:

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

12 Lecho stew

This lecho is more suitable as hot or cold appetizer, but you can also roll it up for the winter.

Products:

Bulgarian pepper (red thick-walled) - 1 kg,
Ripe tomatoes - 1 kg,
Water - 150 ml,
Sugar - 1/4 cup
Salt - 1 tsp.

Preparation:

Peel the bell pepper, rinse and cut into small strips, put in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin from them, cut into small pieces.
Add tomatoes, salt and sugar to the pepper, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes should be completely boiled.

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

13 Lecho with herbs

Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter it will become a reminder of the sultry summer.

Products:

Ripe tomatoes - 2 kg,
Bulgarian pepper - 2 kg,
Sugar - 1/2 cup
Salt - 1 tbsp a spoon,
Vinegar (9%) - 50 ml,
Dried parsley - 4 tsp (with a slide),
Dried basil - 2 tsp,
Ground cinnamon - on the tip of a knife,
Black peppercorns - 15 pcs.,
Cloves - 3-4 pcs.

Preparation:

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

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

14 Lecho with garlic

Garlic lecho is a simple and aromatic dish. For its preparation, no special devices are needed, except for the stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Products:

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

Preparation:

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

15 Lecho spicy

This recipe is especially for those who love savory snacks. The dish is perfect for strong drinks, fried meat, grilled sausages. And, of course, it can be prepared for the winter. Alternatively, you can use it to make homemade pizza.

Products:

Bulgarian pepper - 1.5 kg,
Chili pepper - 3 pcs.,
Ripe tomatoes - 2 kg,
Black peppercorns - 20 pcs.,
Bulb onions (large) - 2 pcs.,
Sugar - 1/2 cup
Salt - 1 tbsp a spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (with a slide).

How to cook lecho:

Pass the tomatoes through a meat grinder along with onions... Pepper and chili, peel and cut into thin "feathers". Transfer all vegetables to an enamel pot and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, stirring occasionally to avoid burning.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.

16 Lecho with horseradish

If you like horseradish dishes, then it can also be used to make lecho.

Products:

Ripe tomatoes - 1 kg,
Bulgarian pepper - 1 kg,
Horseradish root (fresh) - 50 g,
Sugar - 1/3 cup
Salt - 1 tbsp a spoon,
Vinegar (6%) - 100 ml.

Preparation:

Pass the tomatoes and horseradish through a meat grinder, put in a saucepan, let it boil and cook for 10 minutes. Add the peppers, sugar, salt and vinegar, seeded and cut into thin strips. Stir and cook over low heat for 15 minutes, stirring constantly. Serve immediately (hot or cold) or arrange in sterilized jars and store in a cool place.

« Super chef»Wishes you bon appetit!

"Every vegetable has its own time" is a well-known Russian proverb. Used in speech when someone is rushing things. And today we will consider this proverb literally.

Bell peppers have gained their best strength. There they hang on a bush, strong, fleshy, full of taste, color, smell. So it's time to cook lecho! After all, tomatoes are just in the juice itself. And what is needed to prepare it? Right! Juicy meaty peppers and tomatoes.

Lecho is perhaps the most beloved preparation among the people. And this is no coincidence. It is prepared very quickly, stored perfectly, and finally, it is simply delicious! Even if you just eat it with bread, even serve it as a snack for any holiday, even add it to the dishes. Therefore, everyone tries to prepare this delicious snack as much as possible. And in order to have variety, uses for this different ways cooking.

Fortunately, there are simple recipes great amount, even in Hungarian, even in Bulgarian. Even with carrots, even with onions, but certainly with tomatoes, or tomato paste, or with tomato juice. Let's look at the most delicious recipes, which all can be attributed to the category of "lick your fingers!".

All recipes are simple and don't take long to prepare. All of them are without sterilization, except, of course, that empty jars must be sterilized without fail.

And first we will consider the most popular and beloved by many recipe, which is prepared using tomatoes, carrots and onions.

Bell pepper lecho with tomatoes, carrots and onions - a recipe for the winter

We need (for two 0.650 and one 0.500 liter cans):

  • bell pepper - 1 kg (without seeds)
  • tomatoes - 1.1 kg
  • carrots - 250 gr (2 medium pieces)
  • onions - 250 gr (3 pieces of medium)
  • vegetable oil - 50 gr
  • sugar - 3 tbsp. spoons
  • salt - 0.5 tbsp. spoons
  • vinegar 9% - 2.5 tbsp. spoons

Preparation:

1. We wash and clean the bell pepper from the stalk and seeds. To do this, cut it into two parts, and cut out the seeds along with the stalk. Then we cut it in half again and cut it across into strips about 0.7 - 1 cm wide.


Red, yellow, green, dark green! Wonderful vibrant, rich colors. To make the lecho look beautiful, use peppers of different colors.

2. We will make a tomato from tomatoes. But in order for it to be tasty and tender, it is necessary to remove the rough skin from the tomatoes. And you also need the tomatoes to be ripe, red and juicy.

And so we will deal with the skin. We place the tomatoes in a large container, or in a bucket, or in a saucepan. Previously, you can make cross-shaped cuts at the top and bottom.


Boil the kettle and pour in the tomatoes so that the water covers them completely. To be sure, you can cover them with a lid. Leave for 5 minutes, then drain the water. You can refrigerate them in cold water, this will make the skin even easier to remove. Now we remove the thin skin, picking it up with a knife. We also remove the remnants of the stalk.


3. Cut the peeled tomatoes into two or four pieces, depending on their size. And then grind into a tomato either with a meat grinder or with a blender. I use a meat grinder.


4. Peel the onion and cut it into very thin half rings. The thinner you cut, the more delicious the lecho will be.


5. Peel the carrots and grate them for Korean carrots... If you do not have such a grater, then use a food processor with a special attachment for chopping carrots into thin strips.


Alternatively, simply cut the carrots into very thin strips.

6. Now that all the vegetables are ready, start cooking. For cooking, you need a large container, or a saucepan with thick walls and a bottom, or a cauldron. I have my favorite cauldron, which has served me faithfully for 30 years. How many, and different ones are prepared in it!

It is better to cook in thick-walled pans with a bottom because heat is evenly distributed in it. And everything that is prepared in it is heated at once from all sides.

In an ordinary saucepan, there is more heat near the fire, therefore, if you cook in it, you need to stir the contents more often so that it does not burn.

7. We warm the cauldron and pour oil into it. After a minute, when the oil also warms up a little, pour the tomato into it. Bring to a boil and simmer for 10 minutes.

8. Add strips of onion and carrot. Bring to a boil again. Reduce heat and simmer under the lid for 20 minutes. Do not forget to stir periodically.


9. After the allotted time, add the chopped pepper. We also put salt and sugar in the total mass. Stir, bring to a boil. Reduce heat and simmer under the lid for 25 minutes.


10. Add vinegar, not to be confused with essence. Mix and cook for another 5 minutes.

11. We must have sterilized banks in advance. First, they need to be washed with a cleaning agent, and then well sprinkled with boiling water, pouring it into a jar. To prevent the can from bursting, put a tablespoon in it, and a knife blade under it.


Alternatively, sterilize the jars over steam until they are hot. Also sterilize the lids. To do this, pour boiling water over them for 10-15 minutes.


You can also sterilize jars in the oven.

12. We put the ready-made lecho into jars. Take your time to fill the entire jar at once. First fill it in 1/3 part. Press down well with a spoon so that no air bubbles remain in the jar. It can induce the fermentation process.

Then fill the jar halfway. Repeat the entire procedure. If the bubbles are hidden at the bottom, run the edge of the inside of the jar with a knife blade and release them.

13. So slowly fill the entire jar to the very top. Cover with a lid. Immediately fill the second can, and then the third. From this amount of ingredients, you get two 0.650 liter cans and one 0.500 liter can. Alternatively, make three half liter cans and leave to eat a little. It is not necessary to wait for winter!


14. Now we twist all the jars one by one, starting with the one that we filled in first. Then we turn them over and put them on the lid. Cover with a blanket or warm blanket. Leave in this form until it cools completely. Usually for 24 hours.

15. Then turn the can over. Make sure that it does not leak. If it leaks, then you screwed the lid badly. Open such a jar, put it in the refrigerator and eat.

16. If all banks are in good condition, leave them in an accessible place for observation for 2-3 weeks. Then put it in a cool place, away from heating appliances. A pantry or basement is suitable.

In winter, open the cans and enjoy a beautiful, aromatic and very tasty lecho!

All subsequent recipes are described briefly, as they partly repeat the first recipe. Therefore, each of them should be read only together with the first. So it describes in detail all the nuances and subtleties of the entire cooking process.

Now for the next recipe.

Harvesting for the winter from bell pepper with tomato juice for the winter according to a simple recipe

Despite the fact that this recipe is very simple, it is delicious. There is nothing superfluous in it, not even vinegar. This is how lecho is prepared in Bulgaria. Although I do not live in Bulgaria, I also always cook it. And I really love this delicious unpretentious recipe!

We need (for two 0.650 liter cans):

  • bell pepper - 1 kg
  • tomatoes - 1.1 kg
  • hot red pepper - 0.5 pcs (optional)
  • sugar - 2 tbsp. spoons
  • salt -0.5 tbsp. spoons
  • vegetable oil - 50 ml

Preparation:

The weight of the pepper is given in a refined form, that is, without seeds. The weight of the tomato is 1.1 kg, since we also need to have 1 kg at the output. 100 grams will be spent on removing the skin and the remnants of the stalk.

1. To make tomato juice, we need to peel the tomatoes. To do this, scald them in boiling water, and then remove the skin. How to do this is described in detail in recipe number 1.


2. Then cut into pieces and grind with a meat grinder or blender.


3. We wash and clean the bell pepper from the stalk and seeds. To do this, cut it into two parts, and cut out the seeds along with the stalk. Then we cut it into wide and not very long strips. Approximately 5-6 cm long and 1-1.5 cm wide.


4. We warm a cauldron or other suitable utensils. Pour in oil and pour in tomato juice after a minute.

5. Bring to a boil and boil it for 30 minutes. It is considered correct to boil the juice until it is halved in volume. I cook for only 30 minutes, as far as boiled is enough.

6. Add chopped pepper, salt and sugar. Stir, bring to a boil and simmer with the lid closed over medium heat for another 30 minutes.


7. Immediately put in clean, sterilized jars and tighten the lids.


8. Turn the cans over, cover with a blanket and let stand until they cool completely. Then we store it in a cool place.

Optionally in this recipe, in principle, as in all others, you can add red chilli peppers. This is for those who like spicy dishes. Especially men prefer such dishes.


I add such a pepper to this cooking option. I add half when I put the bell pepper. So that it is not very bitter, it is imperative to clean the seeds. They give the very bitterness. Do this with gloves and cut the peppers without removing them either.

According to the classic recipe

You will be surprised, but in fact there are a lot of classic recipes for preparing this dish. And they are all different. And all because this delicious appetizer cook not only at home, in Hungary, but in many European countries. And just like any other popular dish it doesn't have a precise recipe.

Today I am sharing with you one of these classic recipes.

We need:

  • bell pepper - 2 kg
  • tomatoes - 1 kg
  • onions - 4 pcs (300 gr)
  • dill greens - 2 bunches
  • garlic - 8-10 cloves
  • oil - 200 ml (incomplete glass)
  • sugar - 200 gr (1 glass)
  • salt - to taste (about an incomplete tablespoon)
  • ground black pepper -1 tsp
  • vinegar 9% - 1 tbsp. a spoon
  • paprika - 1 tsp

Preparation:

1. Wash the pepper and remove the stalk and seeds. Cut into large pieces about 3x4 cm in size.


2. Remove the skin from the tomatoes (see recipe # 1) and cut into slices.

3. Cut the onion into thin half rings.


4. Warm oil in a cauldron, or large thick-walled saucepan... Fry the onion in it over low heat until transparent. It is not necessary to fry strongly, so as not to spoil appearance dishes.

5. Add chopped tomatoes and season with salt. Simmer for 15 minutes.

6. Then add chopped bell pepper and bring to a boil. Cover and simmer for 5 minutes.

7. Open the lid and simmer for another 10 minutes.

8. Add chopped garlic, ground pepper, sugar, vinegar. Simmer for another 20 minutes.

9. Finally, add chopped dill and paprika. Simmer for 10 minutes.

10. Put vegetables in prepared sterilized jars. Screw on the lid. Turn over and wrap with a blanket. Leave to cool completely.

11. Store in a cool place.

The following recipe is very fond of men.

Spicy paprika with tomatoes and carrots

We need:

  • bell pepper -1.3 kg
  • tomatoes - 1.3 kg
  • carrots - 250 gr
  • bitter pepper - 0.5-1 pcs
  • garlic - 6-7 cloves
  • sugar - 2 tbsp. spoons
  • salt - 0.5 tablespoons
  • vegetable oil -50 ml
  • vinegar 9% - 1.5 tbsp. spoons

Preparation:

1. Peel and cut the bell pepper in any of the above ways. But best of all with large straws.

2. Peel the tomatoes and twist into tomato juice.

3. Chop the garlic.


4. Cut hot chilli pepper into smaller pieces. Be sure to remove the seeds, and use gloves during all manipulations with the pepper.


5. Grate carrots for Korean carrots.


6. Pour the tomato juice into the bowl in which you will cook lecho. Bring it to a boil.

7. Add carrots and oil. Cook after boiling for 20-25 minutes.

8. Add bell and hot peppers. Cook for another 20 minutes.

9. Add sugar, salt, hot peppers and vinegar. Cook for another 10 minutes.

10. Arrange in sterilized jars and tighten with lids.


The following recipe became very popular along with the fact that multicooker became very popular. In them, a snack can be prepared without worries and hassle at all.

How to cook lecho for the winter in a slow cooker

We need:

  • bell pepper - 1 kg
  • tomatoes - 1 kg
  • onions - 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:

Optionally, you can add carrots to this recipe, which we either cut into small strips, or three on a grater for Korean carrots. Hot red peppers can also be added.

1. We clean the pepper from seeds and stalks. And cut the pepper into 6-8 pieces with long feathers.

2. Peel the tomatoes and either chop, or twist in a meat grinder, or chop in a blender. Leave the tomatoes in slices, or make tomato juice, if desired.

3. Cut the onion into half rings, chop the garlic.

4. Pour oil into the multicooker bowl, then lay out in layers - tomatoes, onions, peppers, hot peppers, garlic. Add sugar, salt.

5. We put the multicooker on the "Quenching" mode and simmer for 40 minutes. Open the lid and mix everything carefully. Then close the lid and simmer for another 20 minutes.


6. Then open the lid again and taste the vegetables. They should be slightly soft, steamed. Everyone has a different multicooker, and therefore the cooking time may be different. If the vegetables are ready, add vinegar, simmer for another 5-10 minutes.

7. If the vegetables are still damp, then simmer them for another 20-30 minutes. The main thing is that the vinegar must be added 5-10 minutes before cooking.

8. Put the finished lecho into sterilized jars and tighten the lids. Turn over, cover with a blanket and leave to cool completely.


9. Then put in a cool place for storage.

As you may have noticed, all the recipes are similar. The base is bell peppers, tomatoes, salt and sugar. The second recipe exactly corresponds to this. It is as simple as it is delicious!

All other ingredients can be applied as desired. Carrots, onions can be pre-fried, or can be stewed in a tomato. Tomatoes can be sliced ​​or curled into tomato juice.

The average stewing time of vegetables is 1 hour. In some recipes, the time is increased.

Knowing these basic parameters, you can easily come up with recipes yourself. Indeed, there is nothing difficult in preparing delicious lecho. You just need a little free time, desire and good mood!

I think that you will find all this and prepare at least a few jars of this delicious salad for the winter. And you will delight your loved ones in winter with delicious lecho!

Bon Appetit!

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

Today, almost every housewife has her own, branded recipe for making lecho, which she gladly shares with households and guests. At the end of the warm summer days, we will pick up sweet ripe bell peppers in our own garden, and add sunny tomatoes and spices and spices (in extreme cases, all this can be purchased on the market) and bright, with a unique aroma, the lecho is ready.

In this article, we will share lecho recipes for the winter. Verified experienced chefs and dozens of readers lecho recipes with photos - in this section. Lecho - classic dish with dozens of perfectly different recipes and variations; every culinary specialist is convinced that it is he who knows how to cook lecho for the winter correctly.

In reality, the only correct recipe lecho simply does not exist, so making lecho at home is a process that can be approached creatively. Choose from the following lecho recipes the ones that are closest to you, feel free to make your own adjustments to them and cook the lecho with your own hands!

How to cook pepper and zucchini lecho for the winter

The rich taste and benefits of the stored vitamins are the features that distinguish lecho recipes for the winter. This autumn fragrant preparation is very popular in our country. The pepper and tomato lecho recipe for the winter has many different options, and the classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you prepare an appetizer correctly:

  1. Homemade pepper and tomato lecho should not be cooked for too long. Vegetables should remain harsh and not decay;
  2. For conservation, it is recommended to use only ripe tomatoes;
  3. When adding spicy herbs to the salad, it is worth remembering that basil, parsley, marjoram, cilantro (in dried form) are in perfect harmony with bell peppers and tomatoes. It is better to add herbs to the dish shortly before cooking;
  4. The denser the tomatoes, the tastier the bell pepper will be.

Lecho is a traditional Hungarian dish, the country's culinary signature. Such a preparation turns out to be tasty, bright, juicy and appetizing. It will easily act as a snack for a family dinner, but it will also look great on a festive table. There are many interpretations of conservation. Below are the most popular recipes.

Each hostess prepares lecho for home recipe... This recipe is delicious, be sure to prepare it for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve such lecho as a side dish, in any case you will lick your fingers. So the processing of the crop ends, it is at this time that many are planning to prepare lecho.

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

Ingredients:

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

Cooking method:

  1. Peel the bell pepper from the tails, seeds, partitions, cut into rings about 1.5 cm;
  2. Skip the tomatoes in the harvester, they should work out homogeneous mass, pour them them into a saucepan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
  3. Send the pan over medium heat; it takes 30-40 minutes to cook, sometimes stirring can be done. The pepper will sink to the bottom of the pot as it cooks;
  4. You can not sterilize the cans, but burn them in the oven. Before burning, wash the jars thoroughly, dry slightly, place in a cold oven, turn on the temperature of 200 degrees, hold for 15 minutes. This will be much faster, be sure that all microbes will die at this temperature immediately;
  5. Transfer the hot lecho to cooled jars, roll up with boiled lids, turn over and wrap with a warm towel. Bon Appetit!

At home, the preparations are the most useful for the body, and it has been scientifically proven that the vegetables are the best ones that are grown in the region of your residence. And there is no need to talk about savings here, in the season bell peppers are inexpensive, but try to buy it in winter! You can pamper yourself with exotics, but why do we need someone else's expensive pepper when we have our own, without chemicals and several times cheaper than foreign ones.

Pepper and tomato lecho - food preparation

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

Remove the stalk from the matching peppers and remove the seeds using handy kitchen tools. And then we grind it at our discretion. Someone prefers to chop the peppers into strips along the entire fruit, someone smaller.

As for the rest of the vegetables included in the lecho recipe, they must be washed, dried, and, if desired, removed from the tomato. This is not difficult to do if the tomatoes are pre-poured with boiling water.

Spicy homemade lecho with onions and garlic

Sharp preservation will surely please fans unusual dishes... Recipe spicy lecho for the winter.

Ingredients:

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

Cooking method:

  1. Rinse all vegetables well;
  2. Grind the tomatoes in a meat grinder, and then cook on the stove until boiling;
  3. Then the mass is kept for up to a quarter of an hour to cool everything down;
  4. The resulting mixture must be separated from the skins and grains (use a sieve or nozzle in the combine);
  5. Add the rest of the ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
  6. Return the workpiece to the stove, choose medium heat, stirring occasionally;
  7. When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later it is poured vinegar essence;
  8. Lecho blanks are laid out in sterilized glass jars, which need to be closed with boiled lids using a twisting machine.

In general, lecho is a Hungarian dish, not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from our usual sweet pepper salad in tomato filling... The World of Answers has prepared for you the most delicious lecho recipes - from the widely known to the extraordinary. Have you decided to prepare lecho for the winter? Then get down to business!

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

Sweet pepper lecho - a classic recipe

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

Ingredients:

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

Cooking method:

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

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

A simple recipe for pepper and tomato lecho

Ingredients:

  • Bulgarian multi-colored pepper - 1 kg.;
  • Tomatoes - 1 kg. or tomato paste - 500 g.;
  • Sugar - 2 tablespoons;
  • salt - 1 tablespoon

Cooking method:

  1. Vegetables are peeled, cut into squares;
  2. Tomatoes (tomato paste) are stewed over very low heat until well cooked;
  3. After that, the remaining products are placed in a container with future conservation;
  4. If the mass turns out to be too thick, then it is diluted with water;
  5. The dish is stewed for half an hour, constantly mixed;
  6. The workpiece is poured into cans, rolled up.

Cook classic recipes lecho with tomatoes, bell peppers, onions, carrots, zucchini and even eggplant. This popular Hungarian dish is one of those delicious winter preparations, carefully preserving the delicate aroma of vegetables ripened in the sun. Despite the variety that characterizes existing lecho recipes, its main traditional ingredients are ripe tomatoes, onions and bell peppers.

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

Chop the pepper different ways: it is more convenient for some housewives to plan it with straws, for others - in cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best are listed below. For example, novice housewives will undoubtedly like such a lecho recipe, which assumes a minimum of time and effort.

Recipe for bell pepper lecho for the winter with tomatoes

Zucchini lecho with carrots and tomatoes

Slightly sweet light dish containing a large amount nutrients, you can cook for future use. If your goal is to prepare for the winter, prepare required amount cans and sterilize them. The attitude to zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to the dish.

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

Ingredients:

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

Cooking method:

  1. We begin to prepare our lecho from pepper and tomato - first, we peel peppers, carrots, onions. Peel and cut the zucchini - into small cubes, the onion - into larger cubes;
  2. Pass the tomatoes through a meat grinder to obtain mashed potatoes, in which lecho will be stewed, grate carrots, cut bell peppers into strips;
  3. Place the onion in a saucepan and lightly fry in vegetable oil, then add the zucchini, tomatoes, peppers;
  4. Next, salt our pepper and tomato lecho and add sugar. Vegetable mix mix thoroughly and simmer over low heat for an hour;
  5. Make sure that the mixture does not burn, stir well periodically. At the end, add vinegar and remove from the stove after 5-7 minutes. It remains to lay out the finished lecho in sterilized jars and roll up with metal lids. Turn the finished jars and wrap them in a warm towel. Bon Appetit!

Zucchini lecho for the winter: the subtleties of cooking

  • So that lecho does not turn into squash caviar, the zucchini does not need to be ground too much. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
  • So that there is no peel in the tomato filling, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin is very easy to remove from such tomatoes;
  • For lecho, young zucchini with a length of no more than 20 cm and weighing 130 - 150 g are selected. Such zucchini have a thin skin and delicate crunchy flesh. Zucchini should be fresh, not sluggish, without signs of spoilage. It is advisable that they do not have seeds;
  • Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, like the entire inventory. Banks are first washed with soda, and then necessarily sterilized over steam, in an oven, or immersed in water and boiled. The lids must also be sterilized;
  • Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are put in this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaves, vinegar;
  • For a liquid base lecho, ripe, fleshy tomatoes are used. They are ground in a meat grinder or grinded on a grater. The last option is good because the peel of the tomatoes remains on the grater, and the tomato mass is tender and homogeneous;
  • Bell peppers are put in zucchini lecho in such an amount that it does not dominate the rest of the ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
  • Vinegar in lecho must be present. It is a good preservative and also adds harshness to a bland vegetable like squash.

Pepper and carrot lecho

Another simple recipe for a popular Hungarian dish. All the ingredients that make up it are readily available in our country throughout the year.

All that is needed is to purchase them and spend a couple of hours making lecho. But the result will delight all the inhabitants of the family. This lecho can be served either alone or with hot potatoes, rice, pasta.

Ingredients:

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

Cooking method:

  1. We select the fleshy, juicy fruits of the bell pepper. Remove stalks and seeds and cut into strips (not too thin). Chop the onion in half rings, grate the carrots on a Korean grater, you can also chop it in a food processor;
  2. We load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. We put on the stove and simmer vegetables for about 30 minutes from the moment of boiling. The fire doesn't have to be strong. Do not forget to stir;
  3. We wash the cans, pour over boiling water, hold them in a hot oven until the moisture completely evaporates and put lecho in them. Seal with boiled lids, turn over and leave to cool. Then we put it in a place for storing the blanks. The pepper and tomato lecho is ready!
    Bon Appetit!

Video "Recipe for lecho from Bulgarian lecho and tomato"

In general, lecho is a Hungarian dish, 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 extraordinary. Have you decided to prepare lecho for the winter? Then get down to business!

Ingredients:
1.4 kg of green bell peppers,
600 g tomatoes
2 onions,
80 g pork fat
50 smoked bacon,
5 g paprika
salt to taste.

Preparation:
Pods green pepper peel and cut lengthwise into 8 pieces. Dip the tomatoes in boiling water for a few seconds, then in ice water, peel and cut into quarters. Cut the onion into half rings. Put fat in a saucepan and fry lard, cut into small cubes, until transparent, pour onion and brown until golden brown. Add the paprika, stir and place the chopped tomatoes and peppers in a saucepan. Salt and simmer over high heat. When some of the liquid has evaporated, cover and reduce heat. Simmer until tender.

This is the very 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, stir in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But as a preparation for the winter, this lecho recipe is not very suitable, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and its many variants are more common.

Bulgarian lecho (no vinegar)

Ingredients:
1 kg of sweet pepper
1 kg tomato puree
2 tbsp Sahara,
1 tbsp salt.

Preparation:
Cut the colored peppers lengthwise into wide strips or squares. Puree from fresh tomatoes (minced or chopped in a blender) to boil 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll up in sterilized jars.

Ingredients:
4 kg of tomatoes,
5 kg of 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, arrange in sterilized jars and roll up.

Ingredients:
2 kg of 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 of garlic
10 allspice peas.

Preparation:
Tomatoes with peeled off pass through a sieve or grind with 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. Spread hot on 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 of sweet pepper,
500 g carrots
1 liter of tomato juice,
1 tbsp salt,
½ glass of sugar
½ glass of 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. Spread hot on sterilized jars, roll up.

Ingredients:
2.5 kg of tomatoes,
1.5 kg of 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. Rub through a sieve to loosen seeds. Cut the pepper into strips, the onion into half rings, put everything in the tomato puree. Add salt, sugar, pepper, bay leaf and simmer, covered, until the pepper softens. Put the grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, roll up. Wrap until cool.

Ingredients:
3 kg of sweet pepper,
3 kg of onions,
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut the onion into half rings, pepper into wide strips. Remove the skin from the tomato and cut into slices. Saute the onion on olive oil until transparent, 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 the tomatoes and simmer, stirring occasionally, over medium heat for 5-10 minutes. Reduce heat to low, season with salt, add hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.

Lecho (no vinegar)

Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.

Preparation:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Put out everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.

Ingredients:
3 kg of tomatoes,
3 kg of red and 1 kg of green pepper,
1 cup vegetable oil
½ cup 9% vinegar
2 tbsp salt,
2-4 tbsp Sahara.

Preparation:
Chop the skinless tomatoes in mashed potatoes, mix with chopped peppers and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.

Ingredients:
6 kg of tomatoes,
5 kg of 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. Put the bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. Pour vinegar 15 minutes before the end of cooking. Spread hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg of red sweet pepper,
3 liters of tomato juice,
1 kg of carrots,
1-2 pods of hot pepper,
1 stack. Sahara,
100-150 g 9% vinegar,
200 g of vegetable oil
3.5 tablespoons salt,
100-150 g of garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Lay everything except garlic and herbs in layers in a saucepan, pour over tomato juice, cook for 20 minutes from the moment of boiling. Then add chopped garlic and cook for another 10 minutes. Put chopped greens shortly before the end of cooking. Arrange in sterilized jars, roll up.

Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for your attention.

Ingredients:
2 kg of zucchini,
1 kg of sweet pepper
400 g tomato paste
1 glass of water
150 g sugar
300 g of 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. Put chopped zucchini and peppers in the boiling marinade, boil for 30 minutes. Pour vinegar 10 minutes before the end of cooking. Roll up and wrap until it cools.

Spicy zucchini lecho

Ingredients:
3 kg of zucchini,
100 g of 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:
Pass the garlic, sweet and hot peppers through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Spread hot on sterilized jars, roll up.

Overripe cucumber lecho

Ingredients:
5 kg of cucumbers,
2.5 kg of tomatoes,
1 kg of sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.

Preparation:
Grind 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 tough, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Cucumber lecho

Ingredients:
3 kg of cucumbers,
1 kg of onions
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 products, except for cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ glasses of 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. Pour the peppers, cut into large cubes, unpeeled eggplants into cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Successful preparation of lecho for the winter!

Larisa Shuftaykina

One of our favorite dishes from Hungarian cuisine is the bell pepper lecho. It is easy and simple to prepare, and it does not have any specific recipe, just like, for example. It contains: peppers, tomatoes, onions, carrots, zucchini, or eggplant. Of course, it is necessary that the vegetables were ripe and of good quality, but otherwise all your efforts will be in vain.

This salad is very bright, fragrant and incredibly tasty, it practically does not know competition in winter table... Many love him and of course try to stock up on it. healthy dish for the winter.

Today we will analyze best recipes bell pepper lecho, illustrated step by step photos which do not contain any rare ingredients. Only ordinary budget vegetables grown or purchased during the warmer months. I also suggest that you evaluate


Ingredients:

  • Bulgarian pepper - 800 gr
  • tomato paste - 500 gr
  • water - 250 ml
  • garlic - 4 cloves
  • sunflower oil - 2 tbsp. l
  • vinegar - 2 tbsp. l
  • sugar - 1 tbsp. l
  • peppercorns and allspice - 5-10 pcs
  • bay leaf - 1 piece
  • salt - 1 tbsp. l.

Cooking method:

The first step is to cut the pepper in half and remove all the seeds from it. Then we chop it into small slices.


Then put the tomato paste in a deep bowl and dilute it with water. Pour into a cup of pepper, add bay leaf, allspice and peas.


We put on medium heat, add salt, sugar and cook for about half an hour, and do not forget to stir occasionally.


Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Squeeze out 4 cloves of garlic using a press and, if desired, add a piece of hot pepper. Cook for another 15 minutes and lay out the finished lecho in sterilized jars and roll them up with lids.


We turn over the cans, cover with a warm blanket and leave them in this position until they cool completely.

Recipe for bell pepper lecho with tomato juice


Ingredients for 10 0.5 L jars:

  • Bulgarian pepper - 5 kg
  • tomato juice - 2 liters
  • vinegar 9% - 200 ml
  • vegetable oil - 100-150 ml
  • sugar - 180 gr
  • salt - 1 tbsp. l.

Cooking method:

Cut and peel the seeds from the pepper and set aside for a while.


Combine tomato juice with sugar and salt in a large saucepan or bowl. Then add vegetable oil and vinegar there.


We put this container on high heat, while stirring, bring the contents to a boil and reduce the heat to medium. Add chopped peppers and boil for half an hour.


It remains only to put the prepared dish in sterilized jars, tighten it tightly with clean lids, turn it upside down and put it away to cool under a warm blanket.


So delicious and healthy salad for the winter we did it. Cook and treat your loved ones for health!

Delicious pepper lecho with carrots - you will lick your fingers


Ingredients:

  • Pepper - 1.7 kg
  • medium tomatoes - 4 pieces
  • onion - 1 piece
  • carrots - 3 pieces
  • sunflower oil - 100 ml
  • vinegar 9% - 40 ml
  • peppercorns - 5-7 pieces
  • sugar - 3-5 tbsp. l
  • salt - 1-2 tbsp. l.

Cooking method:

Peppers are cleaned of legs and seeds, cut into cubes or strips, if desired. But know that if the size is smaller, then they will cook faster, and of course it is much more convenient to eat.


Next, rub the previously washed and peeled carrots on a coarse grater. Cut the onion into half rings, you can dice it. First, scald the tomatoes with boiling water, then easily remove and discard the skin, and finely chop the tomato itself.

We put the pan on the stove, pour the sunflower oil into it and put the tomatoes there. Simmer over low heat, stirring constantly, for at least 20 minutes. Then add chopped bell peppers, onions, carrots and add the above amount of salt, sugar and peppercorns, as well as vinegar.


Let the whole mass boil, again reduce the fire to low and simmer for about 30-40 minutes more, until the pepper itself softens. We pour the finished lecho into sterile jars, wrap them up and put them upside down under the blanket, until they cool completely.

Bell pepper lecho salad with onions and garlic


Ingredients:

  • Sweet pepper - 1 kg
  • onions - 2 pcs.
  • garlic - 5 cloves
  • tomatoes - 500 gr
  • sunflower oil - 100 ml
  • table vinegar - 50 ml
  • sugar - 100 gr
  • ground black pepper - 1/2 teaspoon
  • ground dill seeds - 1/2 tsp
  • parsley - 1 bunch
  • salt to taste.

Cooking method:

We wash the pepper, remove the seeds from it and cut into large strips.


Then we put the pan on the fire, pour vegetable oil into it and lower the onion chopped into half rings into it. Fry it lightly until soft, stirring occasionally.



Now we transfer the bell peppers to the pan, mix and cover with a lid. After the whole mass has boiled, we continue to simmer for another 15 minutes.


Then add sugar, salt to taste, dill seeds, black pepper and garlic, chopped into slices. Pour vinegar here, add finely chopped parsley. Bring to a boil and simmer for another 10-15 minutes.


Then we check it for taste and, if necessary, we can correct it at your discretion. We immediately prepare the jars, rinse them thoroughly in warm water, and then you need to sterilize. We spread the finished lecho in them, shake the jars with the filled contents a little so that all the air comes out of them and tightly roll them up with clean lids. Turn them upside down, wrap them in a warm blanket and leave them to cool.


A healthy and delicious lecho for the winter is ready!

Tomato, pepper, carrot and onion lecho: cooking for the winter


Ingredients:

  • Sweet pepper - 1 kg
  • tomatoes - 1 kg
  • onions - 400 gr
  • carrots - 300g
  • vegetable oil - 100 ml
  • sugar - 1/2 cup
  • vinegar 9% - 2 tbsp. l
  • bay leaf - 2 pcs
  • allspice peas - 5-10 pcs.
  • salt to taste.

Cooking method:

First, wash all the vegetables thoroughly. Cut the tomatoes into small pieces and cut out the places where the stalk was attached.


Then transfer the tomatoes to a cooking pot and grind them with a blender. Pour salt, sugar, allspice and lavrushka to them. We put on fire, bring to a boil and cook for 20 minutes on low heat.


In the meantime, the tomato mass is on fire, we need to do the rest of the vegetables. Finely chop the onion, grate the carrots on a coarse grater, remove the seeds from the pepper and cut into thick cubes.

In a pan with vegetable oil First fry the onion until half cooked, and then add the carrots and cook until tender, stirring constantly. Then we shift this roast and sweet pepper into a saucepan with tomatoes.


Mix everything and after boiling simmer for another 20 minutes. At the very end of cooking, pour vinegar into the salad, stir and lay out in sterilized jars, close with lids, turn it upside down and wrap it in a warm blanket until it cools completely.

How to cook lecho without adding vinegar (video)

Bon Appetit!!!