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A simple recipe for lecho with carrots for the winter. Tomato, Pepper, Carrot and Onion Lecho - Delicious recipes for the winter

Welcome to my blog! Are the peppers already ripe and ripe tomatoes accumulated? Super! An excellent combination of products for lecho, as well as for.

The preparation is quite simple. All ingredients are available at their summer cottage. But if you don't have it, it doesn't matter. You can just go to the nearest supermarket or market and buy necessary products.

Having done it now, you can safely serve it cold in winter as an appetizer (or sauce). Another option is to warm up and serve as a side dish. Or even just spread it on bread and make a sandwich.

So, I will share with you today the most delicious recipes that you will even lick your fingers! Believe me, all the recipes are proven and very tasty. Take note and enjoy cooking in your kitchen!

A classic recipe for lecho for the winter from pepper, tomato, carrots, and onions (with vinegar)

Do you still have tomatoes and do not know what to do with them? And why not cook with them a lecho from sweet peppers and carrots. This is the most confusing recipe. But believe me it's worth it. It turns out just an excellent lecho, which, really, you will lick your fingers!

By the way, if you don't have carrots, you can do without it. Everything turns out to be delicious!

Ingredients:

bulgarian pepper - 1 kg;
tomatoes - 2 kg;
onions - 350 g;
carrots - 350 g;
sugar - 130 g;
vegetable oil- 150 ml;
salt - 1 tbsp. l .;
vinegar 70% - 1 tablespoon (9% - 100 ml).

Optionally, you can add:

bay leaf - 2 pcs;
allspice peas - 5 pcs;

Preparation:

1. Cut the tomatoes into 4 pieces and pass through a meat grinder (or use a blender).

2. Place on the stove and add vegetable oil, sugar, salt, vinegar and stir. And after boiling, cook for 5 minutes.

3. Meanwhile, grate the carrots on a coarse grater; cut the onion into half rings; cut the bell pepper peeled from seeds into squares or strips.

4. After 5 minutes add the carrots to the tomato mass and cook for 15 minutes.

5. Then add chopped peppers and onions. Stir and cook for 30 minutes.

It should boil slightly; for this, adjust the heat.

6. Prepare jars and lids in a way that is convenient for you. For example, you can boil the lids for 5 minutes. And wash the cans with baking soda and sterilize (0.5 l) over steam for 5-7 minutes.

7. Fill sterile jars with hot lecho and close the prepared lids. Roll up.

It remains as usual to turn over and wrap with a warm cloth until it cools completely. And already in winter try your creation.

A simple recipe for making lecho from tomato and pepper - "lick your fingers"

As a result, you get a lovely flavor combination absolutely not regretting the time spent. Try it and you will definitely succeed!

Ingredients:

4 large tomatoes (about 1 kg);
bell pepper - 20-30 pcs. (the weight of vegetables peeled from seeds is 1.5 kg);
one large onion head (500 g);
medium-sized carrots - 2-3 pcs. (for 500 g);
sunflower oil- 100 ml .;
sugar - 5 tablespoons (100 g);
salt - 2 tablespoons (50 g);
usus 9% - 40 ml.;

From this number of products, about 3 liter jars of amazing spicy lecho come out.

Preparation:

1. Peeled peppers from seeds and legs, cut into cubes or strips. Determine the size for yourself. However, the smaller, the faster they cook (and it is much more convenient to eat them later).

2. Grate peeled and washed carrots on a medium grater.

3. Cut the onion into rings or cubes.

4. Scald the tomatoes in hot water so that they can be easily skinned. Chop finely peeled tomatoes and toss into a saucepan with 100 ml of sunflower oil. Cook the tomatoes over low heat for 20 minutes in their own juice.

5. Add chopped peppers, onions and carrots to the boiling tomato mass. Pour the specified amount of salt, sugar and vinegar there. For flavor, you can toss in bay leaves, a few peppercorns, and chopped parsley.

6. After boiling, the whole vegetable mass should stand on low heat for another 30-40 minutes, until the pepper becomes a little soft.

7. Pour boiling lecho into sterile jars and tighten the lids. Turn over. Wrap in a warm blanket and leave to cool. Enjoy cooking!

Video on how to cook lecho from zucchini, pepper, carrots and onions

I present to your attention a video recipe for making lecho with zucchini. Especially for lovers of this wonderful vegetable. I'll add it here. And on the weekend I will cook it myself according to this recipe. I am sure that everything will be just as tasty! Let's try it too!)

Ingredients:

zucchini - 2 kg;
onions - 500 g;
carrots - 500 g;
pepper - 500 g;
1 head of garlic;
sunflower oil - 1.5 cups;
salt - 2 tablespoons;
sugar - 7 tablespoons;
vinegar - 200 ml;
tomato paste - 300 g;

Lecho salad recipe for the winter with pepper and tomato rice

Lecho can also be served as a salad. Rice makes this dish more satisfying and delicious. True, it is possible for an amateur. But I really like this option. Try it too. Maybe I'm not the only one.)

Ingredients:

Bulgarian Bell pepper- 1 kg;
tomatoes - 1 kg;
carrots - 1 kg;
onions - 500 g;
long grain rice - 1 cup (glass 200 g);
vegetable oil - 2 cups;
salt - 2 tablespoons;
sugar - 1 tablespoon;
2-3 cloves of garlic;
vinegar 9% - 2 tablespoons;

Preparation:

1. Soak the rice in cold water... Wash and peel all vegetables well.

The recipe contains 1 kg of peeled peppers!

2. Grate the carrots on a coarse grater. Cut the onion into half rings. Cut the pepper into strips. Tomatoes can be minced, or you can use a blender.

3. In a cauldron or saucepan with a thick bottom, pour the oil and put the onion and fry for about 10 minutes. Then add the grated carrots, mix. And fry with the onions for 10 minutes as well.

4. Then put pepper in a saucepan and fry in the same way for 10 minutes. Then add the beaten tomatoes, stir well and simmer for about 5 minutes.

5. Add rice and stir well. Season with salt and sugar. Stir again and simmer over low heat for 35-40 minutes, stirring constantly. And 5 minutes before cooking, add the pressed garlic and vinegar. Mix everything.

6. Spread the boiling mixture over sterilization. jars and cover with lids, boiled for 5-7 minutes. You don't have to cover with anything. Leave at room temperature until it cools down. And then transfer to a pantry or other cool room.

How to make a tomato and pepper garlic lecho for the winter without vinegar and oil

Unfortunately, not everything tasty is healthy. Fortunately, this problem can be solved. This recipe is perfect for those who are trying to eat right. This blank does not use vinegar, oil, aspirin, or lemon acid etc. Everything is prepared very simply, not so long. And in the end it turns out very tasty!

Intrigued already? Then read, taste and share your taste impressions in the comments.

Ingredients:

tomatoes - 3 kg (preferably fleshy);
sweet pepper - 1 kg;
coarse salt - 1 tablespoon;
sugar - 3 tablespoons;
greens;
spices - black pepper, allspice, cloves, bay leaves or others;
garlic optional - 6 prongs;

Preparation:

1. Prepare all foods. Wash the tomatoes; pepper. And cleanse it of seeds.

2. Cut half the tomato and pepper into slices. And transfer to a heavy-bottomed saucepan. You can use a cauldron where we will cook lecho. Cook for 15 minutes over medium heat with the lid closed. There is no need to add water.

3. After 15 minutes, add the other half of the chopped tomatoes. And then cook for another 15 minutes, also under a closed lid.

The fire should be medium, or slightly below average.

4. Chop the garlic. Add the peppercorns, garlic and basil to the bowl. All this needs to be ground. And put salt and sugar in there.

5. Add the spices you made to the saucepan. Stir and cook for another 5-7 minutes (also with the lid closed).

6. Now pour into sterilized jars. By the way, the ladle must also be sterilized, like the lids. Close the jars with them. Wrap them up until they cool completely.

P.S. In the next issue I will talk about ways to sterilize cans.

Enjoy cooking! Do you like the recipe? Let me know, share the link with your friends.

Bell pepper lecho with tomato paste - lick your fingers!

I suggest you watch a video clip where the author will tell you how to cook lecho with tomato paste... The author says that this recipe is universal in that the amount of vegetables can be adjusted at your discretion. The main thing is to observe the ratio of salt, sugar and vinegar per 1 kg of weight. Try this option. And write how you did it.

Ingredients:

sweet pepper - 2 kg;
tomato paste - 300 g;
carrots - 1 kg;
onions - 500 g;
sugar - 200 g;
water - 2 l;
vegetable oil - 200 ml;
vinegar 9% - 100 ml;
salt - 2 tablespoons;
garlic - 1 head (optional);

Lecho with tomato, pepper, carrot and onion beans

This recipe works great as a salad. Yes Yes. A wonderful combination of products, spices give you a fragrant and very delicious lecho... If you have beans lying around, be sure to take and cook according to this recipe.

Ingredients:

Bulgarian pepper - 3 kg;
tomatoes - 2 kg;
boiled beans - 400 g;
2 onions;
1 head of garlic;
carrots - 700 g;
vegetable oil - 250 ml;
salt (to taste)
ground black pepper - 1 tsp;

Preparation:

1. Finely chop the onion. And the tomatoes in large pieces... Shred the pepper in half rings.

2. Pass the garlic through a meat grinder. You can also use carrots, or grate them on a medium grater.

3. Pour vegetable oil into a cauldron or saucepan. Sauté the finely chopped onion. Fry the carrots with it.

4. Add pepper and stir. And toss in the tomatoes. Season with salt and pepper to taste. And add the garlic. Now mix everything thoroughly. Cover and simmer for about 20 minutes.

5. Add the boiled beans. Stir and simmer for about 30 minutes.

6. It remains to arrange in clean sterilized jars and roll up.

P.S. That's all, my dear readers. If you liked at least one recipe, share the link with your friends. I am pleased, but it is useful for you. All the best!

Incredibly tasty and healthy dish, which is prepared by many housewives in Russia for the winter (as well as). The recipe, brought from Europe, has changed significantly, in addition to the main ingredients of the Bulgarian pepper, onion and tomatoes began to add carrots, rice, mushrooms, zucchini, potatoes, eggs and others. Appetizing preparation has several facets of taste from sweet, sweet and sour and sweet and spicy.

O useful properties We all know lecho from tomatoes, peppers, carrots and onions, vegetables are saturated with vitamins C, A, PP, B1, B5, B6 and minerals selenium, phosphorus, magnesium, calcium, zinc, manganese and iron.

A unique recipe without using vinegar! From a given amount of products, you can get up to 8 liters of tasty blanks. The dish can be used as a side dish or as a main dish, or you can add it when cooking borscht and you will undoubtedly delight your family!

Ingredients:

Bell pepper- 3 kg
Onions - 6 pieces
Carrots - 6 pieces
Tomatoes - 5 kg
Vegetable oil - 1 glass
Salt - 3 tablespoons
Sugar - 1 glass.

Preparation:

1. We prepare the necessary products. My vegetables.

2. Chop the tomatoes and grind in a blender, cook for 40-50 minutes over medium heat, not forgetting to stir.

3. Chop the onion, grate the carrots on a medium grater.

4. We clean the bell pepper from seeds and cut into large cubes.

5. Add onion, carrot, pepper, salt, vegetable oil and sugar to boiled tomatoes.

6. Cook for another 20-30 minutes until tender, do not forget to stir. Turn off the stove.

7. We lay out the finished lecho on sterilized jars and roll up. We turn over the banks.

8. We wrap the workpiece until it cools completely. It is better to store in a cellar, but you can also at room temperature.

Step by step recipe with butter

We offer you a delicious lecho recipe, which you will undoubtedly appreciate as an ideal preparation for the winter.

Ingredients:

Ripe tomatoes - 3 kg
Bulgarian pepper - 1.5 kg
Onions - 1.5 kg
Carrots - 1.5 kg
Salt - 2 tablespoons with a slide
Olive oil - 300 ml, can be replaced with vegetable oil
Sugar - 250 g
Wine vinegar 6% - 5 tbsp
To taste, you can add bay leaf, allspice, a sprig of basil, garlic.

Preparation:

1. My vegetables. We cut the tomatoes, boil and pass through a sieve. As a result, we get 2 liters and 300 ml tomato juice.

2. Chop the bell pepper into small cubes.

3. Terem carrots on a Korean grater, and cut the peeled onions into rings.

4. Take a saucepan or other suitable cooking utensils. Fill a saucepan with tomato juice and place over medium heat.

5. Add olive oil, sugar, salt and mix, cook for 15 minutes.

6. Add carrots, onions and bell peppers, mix everything.

7. Cook over medium heat for 40 minutes, not forgetting to stir.

8. While the lecho is being cooked, sterilize the jars and lids. In the oven at 110 degrees for 20 minutes.

9. Add wine vinegar at the end of cooking. Remove the pan from the heat.

10. Smooth out in sterile jars and cover with a "warm fur coat".

Bon Appetit!

Delicious lecho in a slow cooker

Applying this recipe, you will get 2 liters of delicious preparation for the winter. For cooking, you will need a multicooker and the following products ...

Ingredients:

Tomatoes - 700 g
Bulgarian pepper - 1 kg
Onions - 200 g
Carrots - 250 g
Salt - 3 teaspoons
Vinegar 9% - 20 ml
Sugar - 60 g
Garlic - 2 cloves
Ground paprika - 1 teaspoon
Vegetable oil - 50 gr.

Preparation:

1. My vegetables. Cut the tomatoes into slices and place them in a blender bowl.

2. Grind the tomatoes to a puree consistency and send them to a slow cooker.

3. Cut the onion into half rings and add to the chopped tomatoes.

4. Chop the carrots into long sticks, add to other ingredients, mix and turn on the slow cooker for 20 minutes in the "stewing" mode.

5. We clean the bell peppers from the seeds, the regime in cubes, the larger, the, in my opinion, tastier.

6. After 20 minutes add bell pepper, chopped chili, paprika, salt, sugar and vegetable oil. Stir and set the "quenching" mode again for 20 minutes.

7. Add vinegar 5 minutes before cooking. Mix the finished lecho.

8. Unfold in sterilized jars and roll up. We wrap the jars.

9. Can be stored at room temperature. Bon Appetit!

Hearty rice recipe

Lecho with rice turns out to be very satisfying! It can be served hot or chilled, as a ready-made dish or as a side dish. After trying this recipe, you will receive 6 liters of mouth-watering treat!

Ingredients:

Long rice, not steamed - 1.5 cups
Bulgarian pepper - 1 kg
Tomatoes - 3 kg
Carrots - 1 kg
Onions - 1 kg
Salt - 2.5 rounded tablespoons
Garlic - 1 head
Vegetable oil - 400 g
Sugar - 160 g
Vinegar 9% - 80 g
Spices to taste - bay leaves, cloves, paprika, peppercorns.

Preparation:

1. We wash vegetables.

2. Dip the tomatoes in boiling water for 3 minutes. Drain hot water, pour cold water.

3. Peel the tomatoes.

4. We pass the tomatoes through a meat grinder or crumbling.

5. Remove the seeds from the bell pepper, cut it into cubes.

6. Rub the carrots on a coarse grater. Chop onion and garlic.

7. For cooking, it is better to use a 10 liter saucepan or cook in 2 stages in a 5 liter one. It is necessary to cook, stirring constantly, otherwise it will burn!

8. First place the chopped tomatoes in a saucepan. Add salt, sugar and vegetable oil to them, mix. Cook over medium heat for 5-7 minutes after boiling.

9. Add carrots, onions, garlic, bell peppers to the pan and stir. Bring the mass to a boil.

10. Add spices to taste, you can use 2 bay leaves, 1 tablespoon of sweet paprika, 3 cloves, 10 allspice peas. Remove the bay leaf 5 minutes after cooking.

11. After the vegetables are well boiled, add rice, if necessary, you can rinse it.

12. Cook the rice for about 20 minutes until half cooked.

13. 5 minutes before cooking, pour in the vinegar and mix.

14. Spread the finished dish into sterilized jars, roll up, turn over and cover until the jars cool completely. You can store it at room temperature for a year.

15. Bon appetit!

Method of preparation without sterilization

In winter, you can pamper yourself and your family with a delicious preparation made from vegetables from your garden. So let's start cooking!

Ingredients:

Bulgarian pepper - 1 kg
Carrots - 400 g
Onions - 4-5 pieces
Tomatoes - 2 kg
Salt - 2 level tablespoons
Sugar - 4-5 tablespoons
Vegetable oil - 100 ml
Table vinegar - 3 tablespoons

Preparation:

1) We prepare the necessary ingredients.

2) Cut the onion into medium half rings.

3) We clean the bell pepper from seeds and cut into large cubes.

4) Chop tomatoes in large pieces.

5) Peel the carrots and rub on a medium grater.

6) We put the pan on medium heat, put the prepared vegetables in it, stirring constantly, bring to a boil.

7) Cook for another 30 minutes after boiling, remembering to stir.

8) 10 minutes before the end of cooking, add vegetable oil, salt, sugar and vinegar. We taste it.

9) Sterilize jars with lids in boiling water for 5-7 minutes.

10) Roll up hot. Turn upside down. We wrap it up until it cools completely.

11) Store at room temperature, preferably in a cool place.

Bon Appetit!

Carrot Lecho is a versatile salad that comes from Hungary. Perfectly "works" as an appetizer, pizza filling, dressing, addition to a side dish. Therefore, it is beneficial to cook it in large batches, rolling it into jars for the winter. At the same time, it will be possible to preserve the summer taste of vegetables - this is appreciated in January.

Important! If the salad is spun for the winter, then it is imperative to add 9% vinegar to it - the usual 70% vinegar and water in a ratio of 1: 7 (for example, 1 spoonful of vinegar and 7 tablespoons of water).

How to make carrot lecho

The basis of any lecho is tomatoes and peppers, and everything else is added in different ways, there is no single recipe. A very popular recipe for lecho from tomato, pepper and carrots. It is important that according to this recipe, the salad cannot be overcooked. If you want spices, it is better to use ordinary bay leaves, parsley, cilantro, in extreme cases - thyme, basil, cinnamon, paprika. Both fresh and dried herbs are suitable.

Lecho recipes with carrots

In Russia, carrots are almost always added to this salad: it gives aroma, tart sweetness, makes it thicker and more satisfying. There are five of the most popular recipes for lecho with onions and carrots, with eggplants, with beans, as well as for spicy lovers - with chili.

Important! Bulgarian lecho it is better not to overcook with onions and carrots, let the peppers be a little harsh, so they will retain their aroma, reveal their taste. The tomatoes must be ripe.

Lecho recipe with onions and carrots for the winter

Ingredients for cooking lecho for the winter, based on peppers, carrots and onions:

carrots, onions - 1.5 kg each;
sunflower oil - 1 glass;
sugar - half a glass;
salt - 3 tbsp. spoons;
allspice peas;
vinegar 9% - half a glass.

Cooking steps:

Peel the tomatoes from the stalks, peel them, hold them in boiling water for 3 minutes, scroll them in a meat grinder.
Cut the pepper into slices, grate the carrots, cut the onion into half rings.
Cook in a deep saucepan: pour the oil into it, put all the chopped vegetables, except the tomatoes.
Cook for 15 minutes over low heat, stirring occasionally.
Add tomatoes, salt, sugar, sweet peas, cook for another 10 minutes.
Add diluted vinegar (9%), cook for another 5 minutes.
Taste - if there is not enough salt, sugar, then add.
Can be laid out in banks.

Important! For sterilization, jars are washed with soda, rinsed with running water, and then placed in a cold oven upside down.

The oven is heated to 120 ° C, the containers are kept for 10 minutes. After turning off, you need to let the banks cool down systematically, without removing them immediately.

Bell pepper lecho with carrots for the winter

For spice lovers, you can prepare a salad with carrots and cloves. Ingredients:

tomatoes - 3 kg;
2 carrots;
2 green peppers;
bulgarian pepper - 2 kg;
clove buds, peppercorns - 5 each;
garlic - 2 heads;
salt, sugar - 2 tbsp each spoons.

Cooking technique:

Tomatoes are peeled, twisted (blender, meat grinder).
Pepper, carrots are cut into strips (carrots can be grated for heh).
Stir the chopped vegetables, cook everything together for 10 minutes.
Add sugar, spices, garlic. Keep on fire for some time.
Sterilize the jars, spin the lecho hot.

How to cook tomato and carrot lecho with eggplant

Another tasty option- lecho with carrots and eggplants, traditionally it has less sweetness, but more spice.

Ingredients:

tomatoes - 3 kg;
pepper - 2 kg;
eggplant - 1.5 kg;
carrots and onions - 4 pieces each (medium);
sunflower oil - 1 glass;
sugar - 4 tbsp. spoons;
salt - 2 tbsp. spoons;
garlic - 10 cloves;
a bunch of parsley;
1 teaspoon of ground paprika;
vinegar 9% - 1 tbsp. a spoon.

Cooking steps:

Lecho with carrots and beans

Bean lecho is very satisfying and can be added as a dressing to borscht. During the cooking process, it is important to stir it, it will be quite thick, with sugar, so it will burn easily if you do not interfere.

Ingredients (approx. 5 l):

dry beans - 500 g;
tomatoes and peppers - 3 kg each;
sunflower oil and sugar - 1 glass each;
salt and vinegar 9% - 2 tbsp each spoons of each.

Cooking steps:

Soak the beans for 10 hours in cool water, changing the water every 3 hours.
Boil the beans in water without salt, then rinse through a colander with cold water.
Peel the tomatoes from the stalks, mince. It is advisable to remove the peel by holding the tomatoes in boiling water for a couple of minutes.
Peel the seeds and cores of the pepper, chop coarsely, dividing each into 2 or 4 parts.
Salt the twisted tomatoes, season with sugar, put on low heat - from the moment of boiling, cook for half an hour.
Add bell peppers to the tomatoes, cook for another quarter of an hour.
Lastly, add beans to the almost finished lecho, boil for another 10 minutes.
Add vinegar, stir.
Twist the hot composition into sterilized jars.

Spicy lecho with carrots for the winter

This lecho recipe includes bell peppers, carrots, onions, tomatoes. Any of the seasonings is suitable for spiciness - paprika, chili, black ground. The additive depends on how much spicy salad you want to receive.

Ingredients:

tomatoes, peppers - 3 kg each;
carrots, onions - 1.5 kg each;
chili - 3 pods;
sugar, butter - 1.5 cups each;
9% vinegar - a quarter cup;
salt - 4 tbsp. spoons;
seasoning - lavrushka, peppercorns.

Cooking steps:

Tomatoes are peeled by holding them in boiling water, and then twisted in a meat grinder.
The carrots are grated for heh, the onions are cut in half rings, mixed with the resulting tomato puree.
Boil the mixture from the moment of boiling for 30 minutes.
Bulgarian pepper is cut into slices, put in an almost finished lecho along with salt, sugar, butter and chili.
Simmer for another 20 minutes over low heat.
Add vinegar, boil for 5 minutes.
They are laid out in banks while hot.

Terms and conditions of storage

The finished product should be stored in jars in a dark, dry place at above-zero temperatures up to + 15 ° C: in the cellar, on the shelves of the cabinet away from heat sources. If the room is too warm, then the lecho may turn sour, and in the cold the bank may crack. The shelf life in a closed, sealed sterilized container is 1-2 years. An open can will stand in the refrigerator without souring for about 1 week.

Conclusion

You can include any in lecho with carrots delicious ingredients: beans, hot chili, cinnamon, eggplant, onion. If you cut the pepper into large pieces, do not grind the tomatoes into a paste and do not boil the vegetables too much, then you get a traditional bulgarian salad... A big plus of the multicomponent composition is that it can be taken as a basis for dressing borscht, soup, making stews and gravies for mashed potatoes or rice. In winter, this is a lifesaver in the kitchen - everything summer vegetables in one bank.

How to cook lecho for the winter from bell peppers and tomatoes?

In case you are wondering how to cook tasty preparation for the winter in the form of lecho, then be sure to read this recipe to the end. Besides the fact that it is very easy to prepare, the taste is simply incredible.

By treating your guests with such a snack, you deservedly receive the highest rating from their side. And also get ready to answer the questions about how you prepared it and where did you find such a simple and wonderful recipe.

Incredibly delicious bell pepper and tomato lecho! One of my favorite winter blanks. This delicious appetizer will complement and enrich the taste of any dish.

Ingredients:

bell pepper - 2.5 kg
tomatoes - 2 kg
sugar - ½ cup
vegetable oil (refined) - ½ cup
salt - 1 rounded tablespoon
9% vinegar - 1 tablespoon

Preparation:

1. Tomatoes need to be chopped using a conventional meat grinder or blender. Pour sugar and salt into them, mixing, put the pan on the stove, where on medium mode I bring it to a boil.

2. While the tomatoes are boiling, remove the seeds from the bell pepper and cut into large pieces.

3. After the tomato mass has boiled, pour vegetable oil into it. Add bell pepper to them. Bring to a boil again and after boiling, cook for exactly 30 minutes, slightly reducing the heat.

4. After 30 minutes, add a spoonful of vinegar, and after stirring, remove from the stove.

5. Put the lecho into hot sterilized jars and tighten them with sterile lids.

Are you convinced how elementary everything is? If you still have any questions or something is not entirely clear, then ask in the comments. We will definitely answer your question and supplement this recipe.

A simple recipe for making pepper and carrot lecho

Here is another recipe for making an unforgettably tasty and aromatic lecho. The ingredients are almost the same, just add carrots to them. She will make the finished dish more satisfying and even sweeter.

I advise you to cook our favorite dish this way at least once. I think and hope you enjoy this method as much as we do.

Ingredients:

Tomatoes - 4 kg
Carrots - 1 kg
Sweet pepper - 1.2 kg
Onion -1 kg
Vinegar 9% - 100 g
Sunflower oil - 150 g
Sugar - 220 g
Salt 100 g
Pepper peas 20-30 pieces.

Preparation:

1. First, peel the carrots, onions and peppers. Cut the tomatoes into large pieces, carrots into strips, onions in half rings, and cut the peppers into large pieces.

2. Pour vegetable oil into a saucepan, put tomatoes, peppers and carrots with onions there. Add salt, sugar and peppercorns to them.

3. All this is mixed carefully and put on the stove, bring to a boil. When our lecho boils, cook for about 40 minutes, stirring occasionally.

4. Cook over low heat. When about 5 minutes remain until the end of cooking, add the vinegar and mix everything gently.

4. We take sterilized jars and put lecho in them, close the jars with sterilized lids. Turn the jars upside down and wrap them with a towel until they cool.

Lecho can be eaten immediately, or you can leave it for the winter. It can even be used as a ready-made grill, for example for making various soups. It turns out that the preparation of the first hot dish will take you much less time than usual. And this is another big plus of this culinary masterpiece.

Recipe for bell pepper lecho with tomatoes and onions

In this cooking method, in addition to onions, we also use hot peppers, which will add a spicy and unforgettable taste and aroma to our dish. Try it and you will be pleasantly surprised!

Ingredients:

sweet bell pepper - 3 kg
onions - 1.5 kg
red tomatoes - 1.5 kg
bitter pepper - 3 pieces
sugar - 1 glass
refined sunflower oil - 1 glass
vinegar - ½ cup
salt - 2 tablespoons.

From the specified ingredients, the yield is 5 liters.

Preparation:

1. Chop the tomatoes coarsely, the next step is to mince the tomatoes and hot peppers.

There is no need to peel hot pepper from seeds, just cut off its cap and cut off the top of the tomato too. We transfer the resulting mass into a container in which we will cook lecho (basin or pan).

2. Peel the bell pepper from the stem and seeds and cut into 8 slices each, put it to the tomatoes.

3. Now we proceed to the bow. We cut it into half rings and add to the total mass. Pour salt, sugar and sunflower oil on top. Mix everything well and leave for 30 minutes so that the vegetables give juice.

4. We put to cook on the stove. From the moment it boils, you need to cook for 25 minutes. Cook over medium heat, stirring occasionally.

5. Add vinegar and cook for another 5 minutes. Until the lecho has cooled down, pour it into sterilized jars, cover with a lid and close with a seaming wrench.

6. The resulting jars must be turned upside down, wrapped in a warm blanket and left until it is completely cool. We will shoot a sample in a few months.

Tomato and pepper lecho for the winter without sterilization

The name of the recipe sounds somehow scary, because how can you make a blank without sterilization. But this is only at first glance impossible. In fact, everything is done quite simply.

Lecho without sterilization for the winter turns out to be very tasty. Even jars with lids do not need to be sterilized or dried, just wash the jars well. You can easily surprise your family and friends with such a dish. It turns out not only very tasty, but also very beautiful. Especially if the composition contains peppers of different colors.

As a result, you will get such a bright and spring-like beautiful salad which will remind you of warm days in winter. And it is guaranteed that such a snack will decorate any table with its presence.

Ingredients:

bulgarian pepper - 1.5 kg
tomatoes - 1 kg or tomato juice 1 liter.
onions - 500 g.
carrots - 300 g.
garlic -1 head
vegetable oil - 150 g.
sugar -100 g.
salt - 1.5-2 teaspoons
vinegar - 1.5 tablespoons
bay leaf - 2 pcs.

It turns out 2.5 liters of Lecho.

Preparation:

1. Pass the tomatoes through a juicer or meat grinder. Bring the tomato juice to a boil.

3. Add the grated carrots, mix and cook for 15 minutes over low heat, stirring occasionally. Be sure to cover with a lid to prevent moisture from evaporating.

4. Add the onion and cook for another 5-7 minutes.

Cut the onion into half rings, you can also chop the onion smaller if someone does not like when the onion is felt.

5. After 5-7 minutes add salt, sugar, vegetable oil and pepper, peeled and cut into 3-4 pieces in length. Simmer lecho over low heat, stirring occasionally.

6. Then add bay leaf, chopped garlic and vinegar to our lecho. Mix gently and cook for another 3-4 minutes.

7. Then we put the boiling lecho into well-washed jars, cover with a lid and roll up. Immediately turn over the jars with lecho onto the lids, cover with a warm blanket, leave the jars in this position until they cool down.

Opening these jars in winter, you will feel and taste the aroma of summer, which is so needed on cold winter evenings.

Video on how to cook lecho for the winter with tomato paste

I present to your attention a little unusual video recipe for cooking lecho. Its highlight is that tomato paste is used instead of tomato or tomato juice.

That's it for today. If you liked our recipes, then please leave your feedback in the comments below the article. We will also be immensely grateful if you share this post on social networks so that your friends will know about them.

In the meantime, see you in new issues.

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