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Pepper lecho. Spicy lecho: recipes and ingredients

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, including sometimes the most unexpected ingredients, but always showing 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 it is also very tasty when fresh (hot) and will diversify the usual side dishes. This recipe for 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 in the pepper 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 away 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.

This pepper is 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 a 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 the tomato sauce. Roll up the lids, which must be sterilized beforehand.

This lecho perfectly replaces the second dish, 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 compete 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, the skin may not be cut 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 the 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. Peppers (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.
  • Red sweet 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.
  • 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 an additional 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. Lecho to spread out on hot already sterilized banks, to 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 cries 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... At the same time, 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 - 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 onions, 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 multicooker, 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. Seal. 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!

Bell peppers are popularly called "Bulgarian", but a delicious salad dish called "lecho" came from Hungarian cuisine. For its preparation the Ugrians take a special variety of red round peppers - gogoshary.

Domestic hostesses have long since departed from the classic recipe and invented many of their own original options which are good both freshly cooked and clogged.

Preparation of the main components

The main ingredients used to make lecho are peppers and tomatoes. Only well-ripe fruits are needed, since they have better taste. The color of the peppers does not matter, you can even use different colors. But green fruits have a slight bitterness, which can be removed by blanching.

The pepper is washed in cold water, then the stalk with the testis is removed and cut into longitudinal strips 2 cm wide. It is advisable to rinse the tomatoes several times under running water, cut into slices and twist them in a meat grinder.

Basically, lecho is prepared on the basis of tomato puree. To prepare it, twisted tomatoes are heated to a boil and then grind through a sieve. After that, they are boiled over low heat until the mass decreases in volume by 2.5 times. From 3 kg of fresh fruit, approximately 1 kg of puree is obtained.

You can also go the other way - buy ready-made tomato paste, diluting it with boiled water 1: 1. The resulting puree should be boiled for several minutes before using in the preparation.


Further cooking recipes are given canned lecho ranging from classics to unusual combinations of ingredients. For young housewives, they will become an example of how you can experiment with winter preparations.

Classic recipe

For cooking classic version you will need 1 kg of bell pepper and 0.5 kg of tomato puree. Sweet fruits must first be blanched in salted water so that they become soft, and then chopped. Prepared peppers are placed (not too tightly) in jars and poured with boiling tomato sauce. Prepare it like this:

  • mashed potatoes are boiled to the desired volume;
  • add 30 g of salt, 35 g of sugar, 0.5 tsp. ground pepper;
  • before removing from heat, pour in 1 tbsp. vinegar.

Pouring the peppers with tomato sauce, they are sent to be sterilized: 0.5 liter cans - 15 minutes, 1 liter - for 25 minutes. Since vinegar is present in the lecho, it is recommended to take varnished lids for seaming.


It turns out very tasty lecho with the addition of carrots. The algorithm for preparing this workpiece is as follows:

  • carrots (2 kg) and 200 g of white roots (parsley, celery, parsnips) are chopped and fried in vegetable oil;
  • chop the onion (350 g) and sauté separately from the root crops;
  • tomato paste (750 g) is brought to a boil, pepper and fried vegetables are placed in it;
  • stew for 10 minutes and then pack in cans.

Since the lecho contains carrots, the blockage will have to be sterilized longer: 0.5 l - 50 minutes, 1 l - 90 minutes.


To prepare a standard lecho, take the same amount of tomato puree per 1 kg of peppers. After adding salt (30 g) and adding sugar (50 g), boil for 10 minutes, stirring constantly. Then the lecho is packed in dry sterile jars, trying to evenly distribute the pepper and puree. In this case, the tomato should completely cover the slices of pepper.

Covering the jars with lids, they are sent for sterilization (the water temperature should be about 70 ° C). After the water in the sterilizer boils, half-liter cans stand for another 25 minutes, liter cans - half an hour. Having rolled up, the cans are set upside down and left to cool naturally.


This recipe is slightly different from the classic recipe. 2.5 kg of tomatoes are boiled 1.5-2 times. At the end of cooking, add salt (3 tablespoons), the same amount of sugar, a little allspice and ground peppers. After boiling for another 5 minutes, put chopped herbs and crushed garlic (several cloves).

The rest of the vegetables are processed separately. After heating 350 g of vegetable oil in a saucepan, onions (0.5 kg), carrots (2 kg), white roots (350 g) are fried in it. Then add pre-blanched sweet pepper (2 kg), mix thoroughly and stew for 10-15 minutes.

Packing in cans is carried out in this way - first, a little hot sauce is poured onto the bottom, then a mixture of stewed vegetables is placed and the tomato is poured on top again. Half-liter containers are sterilized for 50 minutes, liter containers - 90 minutes. Cooling - lids down, air.


After cooking, this lecho tastes like Crimean sauce. For the recipe, you will need 3.5 kg of sweet red pepper, 2.5 kg of boiled tomato puree, 1 kg of onions.

In this dish, the pepper is not cut, but minced in a meat grinder after preliminary blanching. The onion is cut into rings and fried until golden brown. Put chopped pepper, fried onions, spices into the finished tomato puree (boiled) - 4 peas of ground and allspice each.

Mix well, add sugar (150 g) and salt (85 g). After 10 minutes, 30 g of acetic 80% acid is poured into the lecho, and removed from the heat. Sterilize 70 minutes cans with a capacity of 0.5 liters and 90 minutes - one-liter.


Not all housewives know this recipe, but it should be prepared without fail. Thanks to zucchini, lecho gets an interesting taste. The dish should be prepared according to the following algorithm:

  • cut pepper into strips, zucchini - into cubes (1.5 kg each);
  • ripe tomatoes (2 kg) are chopped with a blender and put on fire;
  • as soon as the tomatoes boil, put pepper and zucchini in a saucepan;
  • sugar (0.5 cups) and salt (2 tablespoons) are introduced;
  • pour in sunflower oil (1 glass) and cook for 15 minutes;
  • before removing, add 0.5 cups of apple cider vinegar.

Ready lecho is packed in half-liter jars, sterilized for 20 minutes and cooled in a standard way.


Canned cucumbers are loved in every family. Those who have not yet tried the pimply fruits in lecho are encouraged to use this recipe:

  • tomatoes (0.5 kg) cut and grated to separate from the skin;
  • sweet peppers (0.5 kg) cut into small cubes;
  • cucumbers (1.5 kg) are cut into 4-5 cm pieces;
  • grated tomatoes and chopped peppers are placed in a saucepan;
  • chop the head of garlic and put it in the vegetable mixture;
  • adding salt (4 tsp), sugar (12 tsp) and vegetable oil(With 50 mg), put the pan on the stove;
  • the tomato mass is stewed over low heat for 15 minutes;
  • cucumbers are added to the composition, 50 g of vinegar (9%) are poured in, covered with a lid and stewed for 15 minutes.

The finished lecho is laid out in hot jars and immediately rolled up. Cool by keeping it for a day under a warm blanket.


Usually lecho is prepared on the basis of dry beans, but we suggest using young beans for this recipe. They are taken 1 kg at the rate of 0.5 liters of tomato puree and 0.3 kg of chopped bell pepper. A dish is being prepared according to this recipe:

  • beans are poured with water (1 l) and put on fire;
  • when the water boils, add 1 tsp. salt and sugar;
  • the beans are boiled for 5-7 minutes;
  • carrots (300 g) are chopped on a coarse grater;
  • onions (200 g) are finely chopped and fried with carrots;
  • the frying is put in a saucepan, tomato puree and broth with beans are added;
  • after 5 minutes, the beans themselves are added to the mixture and boiled for another 10 minutes.

Sterilization of prepackaged cans is carried out for 20 minutes, then cooled under a warm blanket.


Lecho can be prepared without further sterilization by using 70% vinegar. The main stages correspond standard recipe- boil tomatoes (2 kg) 2 times, adding 5 tbsp in the process. sugar and vegetable oil, 1 tbsp. salt. In total, the tomato is stewed for about 40 minutes.

Bulgarian pepper and carrots (1 kg each) are cut into strips and added to the tomato. After 20 minutes, remove from the stove, pour in 1 tbsp. concentrated vinegar, mix well and packaged. Having rolled up the lids, the jars are placed upside down, wrapped in a warm blanket and kept there for a day to cool.


If there are no additives in the lecho, but only spices, it can be harvested for the winter without vinegar (but with sterilization). In this recipe, for 2 kg of sweet peppers, take 2.1 kg of fresh tomatoes, 10 g of black ground and allspice each.

2-3 peas of allspice and ground pepper are placed at the bottom of each jar, then lecho is packed and placed in a sterilizer. From the moment the water boils, packaged containers of 0.5 liters stand for 40 minutes, 1 liter for 50 minutes.


Someone loves peppers stuffed with rice, but this cereal can also be added to lecho. It will turn out to be no less tasty. First, the rice (400 g) is washed in several waters until the haze disappears. Then blanch in boiling water for 5-7 minutes and discard in a colander. Rice washed cold water and leave for a while so that the water glass. Then they act in this way:

  • carrots (1 kg), white roots (100 g), onions (350 g) are fried in roasted oil (1 glass);
  • vegetables are mixed with rice and placed in an enamel pan;
  • Bulgarian pepper cut into slices (1.5 kg) is also spread here;
  • all are poured with hot tomato puree made from 2 kg of fresh tomatoes;
  • boil for 10 minutes and pack in jars.

Cans with a capacity of half a liter are sterilized for 70 minutes, liter cans - 120 minutes. Roll up and cool.


This dish turns out to be very aromatic and spicy. To prepare it, you will need 2 kg of sweet peppers and 1 kg of fresh tomatoes. Below are the step-by-step actions of the hostess:

  • the prepared pepper is cut into wide strips;
  • the tomatoes are cut into 4 pieces;
  • 4 medium heads onions crushed in half rings;
  • a glass of vegetable oil is poured into the bottom of a saucepan with a thick bottom and put on the fire to warm up;
  • the onion is sautéed until transparent;
  • put tomatoes in a saucepan, salt to taste;
  • after extinguishing the mixture for 20 minutes, lay the pepper;
  • cover the pan with a lid and simmer for another 5 minutes;
  • 2 whole heads of garlic are peeled and pressed under a press;
  • put garlic in lecho, pour a glass of sugar, pour in 1 tbsp. vinegar and stew for another 15 minutes;
  • add 1 tsp. red and black ground peppers, finely chopped greens and after 10 minutes remove from heat.

Lecho is packaged in hot jars and immediately rolled up. Having installed the jars with the lids down, they are wrapped in a warm blanket and kept for a day.


This recipe is shared by Bulgarian hostesses who prefer spicy dishes:

  • Bulgarian pepper (1 kg) is cut into slices and placed in a saucepan;
  • tomatoes (500 g) cut into 8 pieces and add to the pepper;
  • for red hot chilli (15 g), remove the stalk with testes and finely chop, then put into the vegetable mixture;
  • boiling the products over low heat for 20 minutes, pour in 100 g of the calcined sunflower oil;
  • add 10 g of salt and sugar, chopped herbs and crushed garlic (5 teeth);
  • letting it boil for another 20 minutes, they are packed in cans.

Sterilization time for containers of 0.5 liters - 25 minutes, 1 liter - 30 minutes.


This recipe is a little unusual, since honey is present in the composition. But the taste is quite original. To begin with, prepare the marinade:

  • 2 glasses of tomato juice are poured into the pan;
  • add half a glass of vegetable oil, 6 tbsp. honey, 1 glass of sugar and 100 g of salt, chopped pod of hot pepper and 100 ml of vinegar;
  • bring to a boil and add finely chopped bell pepper (5 kg);
  • boil for 10 minutes and pack in cans.

Cooked by this recipe lecho does not require sterilization, so the cans are rolled up immediately.

A simple recipe for lecho for the winter step by step: video

Bell pepper lecho with tomato paste for the winter: video

Lecho recipe for the winter with carrots: video

Lecho: peppers, tomatoes, carrots and onions. The best recipe: video

The recipes can be listed endlessly. It is enough to slightly change the proportion of the ingredients or the name of the ingredients, and you already get a completely new dish with original taste and aroma. Therefore, it is not surprising that under the general name "lecho" each family serves their own specialty in winter.

Sokolova Svetlana

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Lecho is a dish that came from Hungary. Thanks to the efforts of the culinary experts, it has been transformed beyond recognition. If Hungarian housewives under lecho mean the second dish, which is based on vegetable stew, we have this one of delicious blanks for the winter. Consider how to make lecho for the winter at home.

Lecho is a dish for the cooking process of which there are no mandatory requirements. This has contributed to the emergence of a large number of appetizer options. Some cooks add onions and carrots, others reduce the amount of sugar. Only tomatoes and bell peppers remain unchanged.

In this article, I will share five homemade lecho recipes. Even if you haven’t come across a dish before, the material will tell you how to prepare an appetizer, introduce you to the set of products and suggest the correct cooking sequence.

To cook lecho at home, expensive products are not needed. The main ingredients are tomatoes, bell peppers, and onions. There are other versions of the Hungarian appetizer that include carrots or fried onions. The result is always amazing taste... If you want your lecho to succeed as well, heed the advice.

  1. Snack for the winter in finished form characterized by a rich red color with yellow or green blotches. The dish owes such a color palette to the vegetables and spices used. Therefore, choose vegetables responsibly.
  2. The best lecho is obtained only from ripe vegetables. Sweet peppers are allowed to be taken unripe. These are orange-tinted pods. The main thing is to choose a meaty vegetable.
  3. It is better to cook lecho from fleshy tomatoes. Pass their dense pulp through a meat grinder to obtain a thick puree. To remove grains and skins, wipe the tomato mass through a sieve.
  4. Be careful with spices. When using herbs, do not overdo it, otherwise they will kill the aroma of the pepper. Garlic, bay leaf and ground paprika are ideal for lecho.
  5. The classic lecho is based on lard. If preserving, use odorless and tasteless vegetable oil. Refined oil is the best option.

Now you know the main subtleties and secrets of cooking good lecho at home. Use them to add to the dish exquisite taste, homogeneous and delicate consistency.

The classic recipe for bell peppers and tomatoes


I will begin the description of popular recipes with the classic version. It is ideal for preparing food for the winter. The rich composition and aromatic spices make this appetizer indispensable for winter table.

Ingredients

Servings: 50

  • Bulgarian pepper 2 Kg
  • a tomato 1 kg
  • onion 4 things
  • Dill 2 bundles
  • garlic 10 tooth.
  • sunflower oil 100 ml
  • sugar 150 g
  • vinegar 1 tbsp. l.
  • paprika 1 tsp
  • ground black pepper 1 tsp
  • salt 1 tsp

Per serving

Calories: 33 kcal

Proteins: 1.1 g

Fats: 0.8 g

Carbohydrates: 5.5 g

1 hour. 20 minutes. Video Recipe Print

    Prepare the tomatoes and bell peppers. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.

    Put on the stove thick-walled pan, pour in vegetable oil. Put chopped onion in hot oil. When it's fried, add the tomatoes, salt and simmer over low heat for about 15 minutes.

    Send the bell peppers to the saucepan. Stir the mixture, simmer for 5 minutes under the lid and 10 with the top open. Remember to stir the contents constantly.

    After the time has elapsed, add chopped garlic, vinegar and sugar to the pan, and after another 20 minutes, send chopped herbs, paprika and ground pepper. Simmer lecho for 10 minutes.

    Sterilized jars are ideal for preparing snacks for the winter. Put a dish in them, roll up and place upside down. Cover the preservation with a warm blanket and leave for a day.

I think you have already seen that a dish with Hungarian roots and Russian improvements is not difficult to prepare. With a little patience, you will get a wonderful snack for the winter that will saturate the body with vitamins and delight the soul with a delicious taste.

How to make lecho for the winter like in a store


Store shelves are overflowing with cans of canned food, but many hostesses still make preparations for the winter at home. And it is not surprising, because the home option combines natural products, excellent taste and benefit. It also contains no preservatives, dyes and other chemicals.

It is problematic to recreate a store-bought dish, because in industrial conditions the ingredients are subjected to intense heat treatment, but in reality.

Ingredients:

  • Tomatoes - 3 kg.
  • Sweet red pepper - 700 g.
  • Sweet green pepper - 300 g.
  • Sugar - 2 tablespoons.
  • Salt.

How to cook:

  1. Rinse the pepper with water, remove the stalks along with the seeds. After processing, cut into squares 2 by 2 cm.
  2. After washing, cut the tomatoes in half, pass through a meat grinder, and then through a sieve. Pour the tomato paste into a saucepan, place on the stove and cook until the volume is reduced by three times.
  3. After boiling, weigh the puree to determine the correct amount of salt. For a liter of pasta, take a tablespoon of salt. Return the grated tomatoes to the stove, add sugar and pepper, cook over medium heat for 10 minutes.
  4. Put the hot mass in jars. Make sure the tomato paste completely covers the chunks of the peppers. Cover the jars with lids, place in a wide saucepan, fill up to the hangers with hot water and sterilize for 30 minutes.
  5. After the time has elapsed, remove the cans with lecho from the water and roll up. Place on the floor upside down and wrap. After cooling down, send to the place provided for preservation storage.

Video preparation

Such a homemade lecho without vinegar tastes much like a store one, but differs in the natural ingredients and maximum safety for households. You should definitely try it.

How to cook lecho like grandma's


Lecho is an excellent winter snack. The recipe, which I will share below, I inherited from my grandmother. Over the years of culinary practice, she has perfected it. I confess that the dish tastes better than "grandmother's lecho", I have never tasted it.

Ingredients:

  • Sweet pepper - 30 pods.
  • Tomatoes - 3 kg.
  • Sugar - 0.66 cups.
  • Salt - 1.5 tablespoons.
  • Vinegar - 150 ml.
  • Sunflower oil - 1 glass.
  • Garlic.

Preparation:

  1. Rinse the peppers with water, cut in half, remove the seeds and cut into long strips 1 cm wide. Place in a large bowl.
  2. Wash the tomatoes. Pass clean vegetables through a meat grinder, put in a large saucepan and boil for 5 minutes. Add vinegar, sugar and salt, vegetable oil. After boiling, add pepper, stir and cook for 5 minutes.
  3. Prepare the jars. Put 2 cloves of pre-peeled garlic in each sterilized container, pour in the snack and roll up. Store canned food in the refrigerator or closet.

Video recipe of Grandma Emma

I advise you to serve "Grandma's lecho" to the table as a separate dish or as a side dish for meat, mashed potatoes or porridge. Any combination will bring a lot of joy and satisfy culinary needs.

Homemade zucchini lecho for the winter


There are many winter foods that are suitable for storage over an extended period. Among them is lecho from zucchini in tomato sauce... To obtain cooking masterpiece, I advise you to use young zucchini. They have a delicate skin and soft seeds. If the vegetables are old, cut off the rough skin.

Ingredients:

  • Young zucchini - 2 kg.
  • Sweet pepper - 500 g.
  • Tomatoes - 1 kg.
  • Onions - 10 heads.
  • Tomato paste - 400 g.
  • Sunflower oil - 200 ml.
  • Salt - 2 tablespoons.
  • Vinegar - 1 tablespoon.
  • Sugar - 1 glass.

Preparation:

  1. Rinse vegetables with water. Pass the tomatoes through a meat grinder, and cut the onions, peppers and zucchini into half rings. Place vegetables in a deep bowl and let sit for a few hours.
  2. When the tomatoes and zucchini give juice, pour the diluted tomato paste... Take a liter of water for the specified amount of paste. Put the container with vegetables on the fire, add salt, sugar, vegetable oil and stir.
  3. After boiling, turn on low heat and simmer for 10 minutes. After the time has elapsed, pour in the vinegar, wait another 5 minutes and turn off the stove.
  4. Pour the finished lecho over glass jars, roll up, place on the floor upside down and cover. An old jacket, coat or unnecessary blanket is suitable for the role of insulation. After 24 hours, check each can for leaks.

Zucchini lecho perfectly complements the taste wheat porridge, buckwheat or fried potatoes. Some housewives even use it as an additive in the preparation of hot dishes, including borscht. Lecho fills it with colors and multifaceted taste.

Cooking lecho with rice for the winter


The last to consider is my favorite homemade lecho recipe. Despite the simplicity of preparation and the use of conventional ingredients, the result is an excellent snack for the winter, which is characterized by satiety, excellent taste and "short life" - it is eaten instantly.

Ingredients:

  • Tomatoes - 3 kg.
  • Rice - 1.5 cups.
  • Sweet pepper - 1 kg.
  • Carrots - 1 kg.
  • Onions - 1 kg.
  • Garlic - 1 head.
  • Vegetable oil - 400 ml.
  • Sugar - 150 g.
  • Vinegar - 100 ml.
  • Salt - 3 tablespoons.
  • Spices.

Preparation:

  1. Prepare your vegetables. Dip the tomatoes in boiling water for 3 minutes, then cover with cold water, remove the skin. Then pass through a meat grinder.
  2. Rinse the bell peppers with water, remove the seeds and chop into strips, pass the carrots through a coarse grater, finely chop the onion and garlic
  3. Combine the twisted tomatoes with salt, sugar and vegetable oil, stir and pour into a large enamel saucepan. Cover the container with a lid, place on the stove, bring to a boil and boil for 5 minutes.
  4. Add prepared bell peppers to the pan along with onions, garlic and carrots, mix. After boiling, add your favorite spices. I add 3 cloves, a teaspoon of pepper mixture, a tablespoon of paprika, and a similar amount of mustard seeds to the lecho.
  5. After 5 minutes, put the pre-washed rice into a saucepan, stir and simmer over a minimum heat for a third of an hour. Five minutes before the end, add vinegar to the dish. At the very end, taste the appetizer. Correct if necessary.
  6. Hot salad spread out in sterile jars, roll up, turn over and wrap until cool. After that, put the preservation in a dark, cool place for storage.

Lecho with rice is easy to store throughout the year. But in my family this is a great rarity, since households willingly absorb it both in pure form and with additions in the form of boiled potatoes or buckwheat porridge.

How to store lecho correctly


Many canned vegetables and fruits for the winter. And every housewife understands that cooking and rolling up a snack is half the battle. It is still necessary to take care of the correct storage of conservation, otherwise "blown up" cans with lecho cannot be avoided.

Many housewives are looking for interesting recipes for making lecho. Their interest in the dish peaks in early fall. It is not surprising, because at this moment the active harvesting of vegetable reserves saturated with vitamins for the winter begins.

There is no single recipe for lecho. Everything is determined by taste, experience and the variety of vegetables available. Traditionally, each housewife, as she gains experience, experiments with the recipe she likes, changing the ingredients, seasonings and spices.

Caring housewives are interested in whether it is possible to store conservation at home without resorting to the help of a basement or cellar. And not every family has such an opportunity. And they are not needed. Snacks prepared for the winter are successfully stored in the apartment, provided that the place for the cans is correctly selected and the optimal climate is created.

  • Before sending the conservation for the winter, make sure that the cans are tight. To do this, turn each container upside down and wait. Products are stored for a long time only in well-sealed containers.
  • Store homemade lecho in a dark place. Keep your snack out of the sun. Storing seaming in the sun is fraught with a deterioration in taste, quick deterioration and the effect of champagne.
  • If, during storage, the contents of the jar are foaming, moldy, or suspiciously stained, discard the snack. You should not risk your health due to conservation.

Calorie content of homemade lecho

Let's talk about the calorie content, benefits and dangers of homemade lecho made from bell peppers, garlic, tomatoes, onions, sunflower oil, sugar and vinegar.

The calorie content of lecho is 49 kcal per 100 grams. The dish contains a lot of vitamins and minerals, phosphorus, manganese, potassium, zinc and selenium.

Lecho normalizes the digestive system, improves the condition of the skin and nails, and increases appetite. According to scientists, the substances in lecho have a beneficial effect on memory and slow down aging.

The product also has contraindications. Some ingredients in this snack are allergens that can cause swelling and rashes. If there are such problems, it is better to refuse the dish in favor of fresh vegetables.

Due to the intense heat treatment, the store dish has minimal usefulness. What to say about additives and preservatives in the composition, designed to increase shelf life.

Compliance with the cooking technology, combined with proper storage, makes it possible to enjoy the incredible taste of homemade lecho throughout the year. Each jar of snacks stands silently on the shelf, waiting for the moment when caring owners decide to diversify the diet with another portion of benefits.

1. Wash the tomatoes, cut into 2–4 pieces, cut the stalk. Grind the tomatoes in a blender. If this kitchen device is not there, then pass it through a meat grinder.


2. Bulgarian pepper take about 2.4–2.5 kg (preferably small), after you wash it, remove the green tail and cut out the seed box, then it will just remain 2 kg. We cut the pepper into parts convenient for you. According to the classics, cut into slices for 4-5 pieces.


3. Drain chopped tomatoes into a large saucepan for cooking lecho and add vegetable oil (1/2 cup), sugar (1/2 cup) and salt (1 tbsp. L. With a slide). It is better to take sugar less than the norm I indicated, although ... as anyone. Mix everything and bring to a boil.


4. Add chopped peppers to boiled tomatoes and continue to cook for ~ 30 minutes. Stir frequently. At the end, pour in 3 tablespoons of vinegar, stir and set aside from heat. Vinegar is placed at the very end of cooking so that it does not evaporate.


5. Jars with lids must be sterilized. I sterilize cans on a teapot. Roll even hot pepper and tomato lecho and put it upside down in a blanket to cool completely. Every other day, you can take it to the basement or another cool place. Lecho salad is stored from 1 to 2 years!

Bon Appetit!