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Prepare bell pepper lecho for the winter. Bell pepper lecho for the winter - lick your fingers

Pepper lecho is a dish that has changed so much that its authors, the Hungarians, would never have recognized it “in makeup”. Few people know that initially lecho is ratatouille, vegetable dish, which we learned about thanks to the cartoon of the same name. For the Hungarians, pepper lecho is a common vegetable garnish for meat, but for the Russians it has long been a preparation for the winter with a much more expanded composition. If the traditional pepper and tomato lecho is just peppers, tomatoes and onions, then today in Russia lecho is often prepared from zucchini, carrots and other vegetables in a variety of variations.

Recipes for pepper lecho are so diverse that you can easily find both spicy and sweet lecho, both purely vegetable lecho, and lecho with meat products... Pepper and tomato lecho can be thinner or thicker, depending on the hostess's idea.

Pepper lecho for the winter

: how to cook

Lecho, which has become a classic among Russian housewives, is made from sweet pepper. This is a lecho made from peppers and tomatoes, onions, garlic and herbs with the addition of popular seasonings - parsley, celery or cilantro, black pepper, ground paprika, salt and vinegar.

As always, peel the peppers first, remove the seeds and cut into quarters. Do the same with tomatoes. Cut the onion into half rings. Then you need to heat the vegetable oil in a saucepan, put the onion, wait until the onion becomes transparent, and add the tomatoes. The future pepper lecho should be salt and simmer for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Add seasonings and bring to readiness (another 10 minutes).

Banks are prepared traditionally - they are washed, sterilized. Lecho is laid out in them, the banks are rolled up. It is recommended to turn the cans over, wrap them in blankets or bedspreads and leave them for a day to cool slowly. Then the workpieces should be returned to their usual position and stored in a cool place. Canned food will give you the opportunity to enjoy all winter spicy taste this terrific snack and treat the connoisseurs of your culinary talent.

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 moved away from classic recipe and invented many of their own original options that 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 will be needed, since they have better taste qualities... 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.

Pepper is washed in cold water, then remove the stalk with the testis 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 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 rubbed 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 over 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) bring to a boil, put pepper and fried vegetables 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 greens 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 the pre-blanched Bell pepper(2 kg), mix thoroughly and stew for 10-15 minutes.

Packaging in cans is carried out in this way - first, a little hot sauce is poured onto the bottom, then the mixture is laid stewed vegetables and pour the tomato 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. In the finished tomato puree (boiled), spread chopped peppers, fried onions, spices - 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 (50 mg), put the pan on the stove;
  • the tomato mass is stewed over low heat for 15 minutes;
  • cucumbers are introduced into 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 on 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 introduced into 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, packed containers of 0.5 liters stand for 40 minutes, 1 liter for 50 minutes.


Someone likes 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 is washed with cold water and left for a while to let 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 crushed 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;
  • in red hot chili peppers (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 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.

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.

How to cook 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 winter lecho recipe 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. It is recommended to use only ripe tomatoes for preservation.
  2. Homemade lecho should not be cooked for too long. Vegetables should remain harsh and not crumbly.
  3. The denser the tomatoes are, the tastier and more satisfying the workpiece will turn out.
  4. When adding spicy herbs to the salad, it is worth remembering that basil, parsley, marjoram, cilantro (in dried form) are in perfect harmony with pepper and tomatoes. It is better to add herbs to the dish shortly before cooking.

Spicy homemade lecho with onions and garlic

Sharp preservation will surely please fans savory dishes... The recipe for "fiery" lecho na easy in winter... The dish needs the following ingredients:

  • pepper (red, orange, preferably rotunda) - 1 kg;
  • tomatoes (dense, ripe) - 2.5 kg;
  • onion (large, white) - 1 pc.;
  • garlic - 40 grams;
  • sugar or light honey - 2 tbsp. spoons;
  • lavrushka - five pieces;
  • salt - 1 tbsp. l .;
  • chili, another red hot pepper (ground) - 1/2 tsp;
  • vinegar essence (or vinegar) - 1 tbsp. l .;
  • oil (preferably sunflower oil, but odorless) - 5 tbsp. spoons.
  1. Water, spices and tomato paste are mixed in a saucepan.
  2. The resulting mass is brought to a boil.
  3. Peppers and zucchini, cut into slices, are placed in the marinade. Vegetables are boiled for half an hour.
  4. Vinegar is poured 15 minutes before the end of the preparation of the salad.
  5. The appetizer is rolled up in jars and wrapped until it cools.

Cooking lecho for the winter from cucumbers

Harvesting cucumbers - delicious salad that will appeal to adults and children. This recipe requires the use of following ingredients:

  • young cucumbers - 1 kg;
  • tomatoes - half a kilo;
  • sugar - 130 g;
  • salt - 1 tbsp. spoon;
  • vinegar - 40 ml;
  • sunflower oil - 80 ml.

Preservation recipe:

  1. Tomatoes are passed through a meat grinder or chopped in a blender.
  2. The cucumbers are cut into circles.
  3. All products, except vinegar and cucumbers, are mixed in a deep bowl. Cook for about 15 minutes.
  4. After that, cucumbers are added to the dish. Boil for another ten minutes.
  5. At the end of the preparation of the salad, vinegar is poured.
  6. The dish is laid out in banks, rolled up.

The recipe for making lecho for the winter without sterilization

Especially for those housewives who do not like to spend a lot of time in the kitchen, there is great recipe workpieces without sterilization. Necessary products:

  • tomatoes - 1 kilo;
  • bell peppers - 3 kg;
  • sugar - 1 glass;
  • vinegar essence- 1 tsp;
  • salt - two tbsp l .;
  • vegetable oil - 200 g;
  • dill or parsley.

The salad is prepared like this:

  1. Tomatoes are minced in a meat grinder.
  2. The resulting mass is combined with peppers, cut into strips, and spices.
  3. The mixture is brought to a boil and cooked for about 40 minutes.
  4. Vinegar is poured into the jars, greens are laid.
  5. Glass containers are filled with hot salad and closed with lids.
  6. The jars are wrapped in a warm cloth until they cool.

Video: preparing lecho for the winter in a slow cooker

  1. Choose ripe, meaty vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
  2. It is better to peel and seed tomatoes before cooking. So the consistency of lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you don't have to waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be minced or chopped with a blender in tomato puree.
  3. Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water, you will need 250-300 g of paste. This amount is enough to replace about 1½ kg of tomatoes.
  4. Bell peppers need to be chopped. This can be done in different ways: in circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables into smaller ones.
  5. Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to lecho. They will add a spicy flavor to the dish.
  6. As a rule, lecho is prepared for the winter. Therefore, vinegar is indicated in the recipes, which will allow you to keep the workpieces for a long time. But if you plan to eat the dish in the near future, then you do not need to add vinegar.
  7. If you roll up lecho for the winter, then first put the vegetables themselves in the jars, and pour them on top with the sauce in which they were cooked. Excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be diversified with other vegetables.

chkola-gastronoma.ru

Ingredients

  • 2 kg of tomatoes;
  • 100 ml of vegetable oil;
  • 100 g sugar;
  • 1½ – 2 tablespoons of salt;
  • 2½ – 3 kg;
  • 10-15 peas of black pepper;
  • 1 tablespoon vinegar 9%.

Preparation

Put the tomato puree in a saucepan, add butter, sugar and salt and stir. Put on fire, bring to a boil and simmer for 20 minutes.

Put the pepper in a saucepan, cover and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.


semeika.info

Ingredients

  • 1½ kg bell pepper;
  • 1½ kg of courgettes;
  • 2 kg of tomatoes;
  • 200 ml of vegetable oil;
  • 100 g sugar;
  • 1½ – 2 tablespoons of salt;
  • 3 cloves of garlic;
  • 100 ml of apple cider vinegar.

Preparation

Chop the peppers and courgettes. If the zucchini is young, then you can not peel them and cut them into large circles. For old courgettes, it is best to remove the skins and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook, covered, for another 15 minutes. Add chopped garlic and vinegar 5 minutes before the end of cooking.

Ingredients

  • 2 kg of tomatoes;
  • 50 g sugar;
  • 1½ – 2 tablespoons of salt;
  • 50 ml of vegetable oil;
  • 1 tablespoon vinegar 9%;
  • 1 kg of bell pepper;
  • 1 kg eggplant.

Preparation

Pour the tomato puree into a saucepan and combine with sugar, salt, oil and vinegar. Bring to a boil.

Chop the peppers and eggplants into random pieces. Put them in boiling tomato puree, stir and cover. Bring to a boil again and cook the lecho for another 10-15 minutes.


1000.menu

Ingredients

  • 1 kg of tomatoes;
  • 1 kg of bell pepper;
  • 100 g sugar;
  • 1-1½ tablespoons of salt;
  • 100 ml of vegetable oil;
  • 2-3 cloves of garlic;
  • 2 kg of cucumbers;
  • 100 ml of apple cider vinegar.

Preparation

Add chopped pepper, sugar, salt, oil and chopped to a saucepan with tomato puree. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and simmer, covered for about 10 minutes.

Ingredients

  • 2 kg of tomatoes;
  • 150 ml of vegetable oil;
  • 100 g sugar;
  • 1-1½ tablespoons of salt;
  • 1 tablespoon vinegar 9%;
  • 500 g carrots;
  • 1 kg of bell pepper;
  • 300 g of onions.

Preparation

Pour the tomato puree into a saucepan and add oil, sugar, salt and vinegar. Bring to a boil and mashed coarsely grated carrots. Cook for 15 minutes.

Add pepper and onion, chopped in half rings. Cook the lecho for about 20 minutes.

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 eggplants. Of course, it is necessary that the vegetables are ripe and of good quality, but otherwise all your work will be in vain.

This salad is very bright, fragrant and incredibly tasty, it practically does not know any competition in winter table... Many people 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 bought 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 the cans over, 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, 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, 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 pieces
  • 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 boils, 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 ready-made 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 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, rub 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!!!