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Preparations for the winter from sweet pepper lecho. Lecho from bell pepper for the winter: The best recipes for lecho "Lick your fingers"

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world seaming just like that. We join the classics, where pepper is accompanied only onion and tomatoes.

We need:

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

* For this amount of vegetables, we need 2 tbsp. spoons without a slide

*1 glass - 250 ml

* Garlic can be added to taste - 3-4 large cloves

  • Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize jars. Convenient way in the oven:

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

Let's get to the vegetables.

Wash the colorful set of ingredients well. Clean the peppers and onions.

Cut the peppers lengthwise into 4 pieces. The last cut is across, in increments of about 1 cm, to make short strips.

Let's move on to tomatoes.

The general rule for all recipes is lecho.

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

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

We clean and cut the onion the way you like it in ready salad: half rings, quarter rings or medium cube.


For stewing, we use large dishes - enameled or stainless steel.

We put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can immediately add salt. Although the taste, the color - there is no comrade. For the first time, we advise you to add salt at the end of the stew, adjusting the salinity to your tastes.

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



Pour the pepper, mix well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. Pepper should be soft, but not boiled. Elastic tenderness is the best texture of the protagonist delicious lecho.



As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into a small cube and add at the end along with vinegar.

We try lecho for salt and sugar. If necessary, add the desired accent. We love the balanced sweet and sour taste, where there is enough salt.

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



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


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

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the extended line-up. We are very dedicated fans of carrots and cabbage.

  • Adding carrots to lecho is very simple! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots. Three large carrots, such chopping is universal.
  • We also love a more refined version - straws of various sizes (“Hurrah!” Grater Berner). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out tasty. With this cutting, one of the 3 main Berner nozzles also helps us.
  • Add thin sliced ​​carrots along with pepper.
  • Further - according to the algorithm described above.

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


Lecho without vinegar for a curious experiment

It's also delicious and keeps well. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of an experiment is not such a big consumption of products.

We ourselves were surprised how well such a seaming is stored. Of course, it is desirable to put it in a cool place (a closet on a cold balcony, loggia, in the cellar). Although, if you overcome inertia and think, thanks to tomatoes, acid in lecho is more than enough. Three to four months, such a blank will stand without problems.

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

We need:

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

How to cook is well described in the video.

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

Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for blue lovers.

We need:

  • Eggplant - 2 kg
  • Bulgarian pepper - 500 g
  • Carrot - 500 g
  • Tomatoes - 1 kg
  • Onion - 4 pcs. medium size
  • Garlic - 3-4 cloves
  • Sugar - 100 g
  • Salt - 2 tbsp. spoons without a slide
  • Vinegar 9% table - 100 ml
  • Sunflower oil - 200 ml

How to cook.

All vegetables are washed.

Cut eggplant into medium cubes. Then pre-boil the vegetables in salted boiling water - 5 minutes. And draining the water through a colander, let the eggplant cool. Such a short boil removes bitterness from the blue.


Another way to anti-bitterness: you can salt and wait until the juice stands out, then rinse in a colander. Choose the pre-treatment option that is convenient for you. We do not recommend doing without it. Seaming may not be bitter, but there is a high risk that it will be poorly stored.

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

Finely chop the red pepper. We love slicing close to the classic, like in the first recipe above. Look at the photo below: you need a long straw. Peeled pepper cut lengthwise into 4 parts. For long straws, cut each part again lengthwise (!) into thin strips.


Grind the garlic the way we like it in the finished dish. We did it differently. Best Options: when the garlic is chopped into thin sticks or a small cube. Although a quick option is also suitable - to rub or push through.

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

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


Saute the onion in a hot skillet with oil for 1-2 minutes. Add carrots and simmer another 3-5 minutes.


Add chopped peppers, chopped tomatoes and eggplant slices. Simmer vegetables for 35-40 minutes.


15 minutes after combining all the ingredients, add sugar.

Toward the end of the stew, put salt, and at the very end, garlic cubes and vinegar.

We shift the hot lecho into sterilized jars, roll it up, turn it over and wrap it up.



We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony / loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We take it easy on him. Eggplant is a specific vegetable, especially for baby food.

Choosing from two options with large summer vegetables, we often prefer salads a la lecho with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), the cheapest tomato and bell pepper any color.

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

Lecho from bell pepper for the winter is worth a short effort. "Real jam!" both guests at home and participants in the harvesting process will tell you. Involve older children in cutting vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a hand-made jar sometime in December cannot be compared with three trips to the supermarket.

And what kind of sunsets for the winter do you like to cook with the whole family? Looking forward to your feedback in the comments! See you in "Easy Recipes" - "Homemade". Sincerely, the team of authors site

Thank you for the article (3)

I continue the series of cooking and tomato. Tomatoes and peppers are the most beloved and common vegetables that are consumed in fresh and in different forms.

August is a hot month for canning. Today, we are participants in the process of creating a stock of food for the winter.

When starting canning, select vegetables of the same ripeness, remove defective parts from them, and then follow the suggested recipes.

Delicious lecho for the winter from pepper and tomato - a classic recipe

The recipe is simple and very tasty, one might say, folk, all my gardening friends cook according to it.

We will need:

  • Red tomatoes - 1.5 kg (passed through a meat grinder)
  • Bulgarian pepper - 1 kg (cut into pieces)
  • Onion - 200 g (cut into half rings)
  • Salt - 2 tbsp. spoons without a slide
  • Sugar - 100 g
  • Vegetable oil - 1 cup

Recipe preparation:

Pour the tomatoes rolled through a meat grinder into a deep frying pan.

Add 200 grams of onion, cut into half rings. We will cook tomatoes with onions for 15 minutes from the moment of boiling.

Then spread the Bulgarian pepper, cut into small pieces. Salt - 2 tablespoons without a slide. We fall asleep sugar - 100 grams. Pour in 1 glass of vegetable oil.

Bring the mass to a boil and cook until the pepper is soft. Stir occasionally.

When the lecho is ready, put it in pre-prepared jars and roll up the lids.

We got 3 and a half jars. The recipe is simple and quick to make.

Lecho from tomato and pepper "Jellied" - a simple recipe for the winter

The contents of the jar according to this recipe are perfect for meat dishes and as a condiment for soup.

Filling Ingredients:

  • 1 glass of water
  • glass of vegetable oil
  • 1 cup of sugar
  • 2 tbsp. spoons of salt

Cooking:

Mix all filling ingredients and boil.

Dip 1 kg of chopped pepper into the filling. Boil 10 minutes.

Then add 2 kg of tomatoes, cut into small cubes. Boil 15 minutes.

Then add 1 teaspoon vinegar essence. Boil for another 15 minutes.

Then spread on prepared clean jars and roll up.

Spicy tomato and pepper lecho - for lovers of spicy food

Ingredients:

  • 3 kg tomato
  • 2 kg pepper
  • 1 st. a spoonful of vegetable oil
  • glass of sugar
  • 1 tablespoon of vinegar
  • 2 tbsp. spoons of salt
  • 1 cup finely chopped garlic
  • 2 pods of hot pepper
  • 1.5 teaspoons ground red pepper

Recipe preparation:

First of all, scroll clean tomatoes through a meat grinder and cook for 40 minutes.

Add 2 coarsely chopped peppers.

And put all the pre-prepared ingredients: a glass of vegetable oil, a glass of sugar, 1 tablespoon of vinegar, 2 tablespoons of salt, 1 cup of finely chopped garlic, 2 pods of hot pepper, 1.5 teaspoons of ground red pepper. Cook the whole mass for 20 minutes.

Then put into jars and roll up.

Lecho recipe with peppers, tomatoes and apricots

Ingredients:

  • 1 kg apricots
  • 500 g onion
  • 2 kg tomato
  • 4 bell peppers
  • 2 hot peppers
  • 7 pcs. - black peppercorns

Preparation lecho:

  1. Pass all ingredients through a meat grinder.
  2. Then put on fire and cook over low heat until thickened, stirring occasionally.
  3. Arrange the finished lecho in sterilized jars and tighten the lids.

The proposed recipe turned out to be original and with the taste of delicate apricot.

Tasty lecho for the winter "Table"

Ingredients:

  • 3 kg tomato
  • 3 kg bell pepper
  • 3/4 cup vegetable oil
  • 1/2 cup 9% vinegar
  • Sugar and salt - to taste

Preparation lecho:

  1. Remove the skin from the tomato. Cut into 4 parts, put in a saucepan, add 1/4 vegetable oil.
  2. Simmer the tomatoes for about 1 hour over medium heat.
  3. Pepper clean and cut into strips. Add pepper to tomatoes.
  4. Add sugar and salt to your taste.
  5. Then pour in the vinegar and remaining oil.
  6. Simmer the entire prepared mass until the pepper is soft.
  7. When the pepper becomes soft - the mass is ready.

Arrange the finished lecho in prepared jars, roll up the lids and turn upside down until completely cool.

Recipe for lecho for the winter from tomato and pepper from grandmother Emma (video)

Tasty cooked lecho different recipes, in jars of any containers - thus decorate your refrigerator and. And your master's soul will calm down and wait for the onset of winter with satisfaction. There are stocks!

Bright and fragrant bell pepper lecho is a real delicacy. Get ready for the winter tomato paste, onions, carrots, tomatoes.

This is a very simple recipe for making lecho for the winter. It is easy to prepare, and in winter you will delight yourself with a very tasty salad.

  • Tomatoes - 2 kg
  • Bulgarian pepper - 1 kg
  • Carrots - 350 gr
  • Onion - 350 gr
  • Vegetable oil - 150 ml
  • Sugar - 130 gr
  • Salt - 1 tbsp.
  • Vinegar 70% - 1 tbsp (9% - 100 ml)

Wash the tomatoes and cut into slices, getting rid of the core and rotten barrels, if any. Pass them through a meat grinder or in a blender to a puree state. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Put on fire and cook for 5 minutes after boiling.

Peel the carrots and grate on a coarse grater. Add to the tomatoes and cook for another 15 minutes.

Onion cut into half rings. Peel the peppers and cut into cubes. Add in a saucepan with our lecho and cook everything together for 30 minutes.

In the meantime, the vegetable mass is being cooked, sterilize the jars and lids in any way convenient for you.

Arrange the finished salad in sterile jars, roll it up, turn it upside down and wrap it with a blanket until it cools. Then store in a dark, cool place. And in winter, enjoy a delicious lecho.

Recipe 2, step by step: bell pepper lecho for the winter

Very bright fragrant and incredibly delicious salad"Lecho", practically knows no competition on the winter table. Many people love it and of course try to stock up on it. healthy dish for the winter.

  • 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 - 5-10 pcs
  • allspice - 5-7 pcs
  • bay leaf - 1 pc.
  • salt - 1 tbsp. l.

First, cut the pepper in half and remove all the seeds from it. Then we chop it into small pieces.

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

We put on medium heat, add salt, sugar and cook for about half an hour, while 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 with 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 jars over, cover with a warm blanket and leave them in this position until they cool completely.

Recipe 3: bell pepper lecho - Lick your fingers

Pepper treat for the winter, this delicious vegetable snack is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a kind of canned salad that came to us from Hungary and won success in many European countries.

From the article you will learn how to cook a delicious bell pepper lecho at home, its recipes are extremely simple.

This canned salad, will decorate both everyday and festive table. Plus, this is a healthy supply of vitamins for the whole year. Cook with pleasure!

  • 2 kg tomatoes
  • 1 kg bell pepper
  • 5 onions
  • 150 ml unscented sunflower oil
  • 1 st. caxapa
  • Z st. l salt
  • 50 ml vinegar
  • bay leaf
  • allspice and peas

Cut the pepper in half, remove the middle, wash and chop. You can cut as you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

We pass tomatoes through the meat grinder, about 2 kg, it should turn out 3 liters of finished tomato. It is better to choose fleshy tomatoes so that the sauce is not too liquid.

We put the tomato on the stove, but the pan should not be full, because then we will add onion and pepper there.

While the tomato is cooking, cut the onion and pass it in vegetable oil. We do not bring to a golden color, just to transparency, constantly stirring.

When the tomato boils, add onion, salt, sugar and vinegar to it, leave it to boil over low heat for 15 minutes. Then we load there pepper cut into slices, allspice and black pepper (peas 10 each) and a few bay leaves (2-3 pcs.).

We boil for another 15 minutes, pour into prepared jars and roll up. From this volume of preparation products, 6 jars of half a liter will be obtained. Banks, before being placed in it lecho, need to be sterilized.

For lecho, half-liter jars are best suited, just enough for one family dinner. Bon Appetit!

Recipe 4: bell pepper lecho with tomatoes

  • 3 kg of sweet pepper. It is recommended to use seasonal vegetables.
  • 100 ml sunflower oil.
  • 2 kg fleshy tomatoes.
  • 2 tbsp salt.
  • 100 grams of sugar.
  • 2 tablespoons of vinegar.

Initially, you need to wash the peppers well to avoid the risk of infection. You can cut as you wish. As you like.

Tomatoes also need to be washed, cut out the bottom, and cut into convenient slices.

Divided into pieces tomatoes must be passed through a meat grinder. You can also use an immersion blender or mixer.

Pour into tomato puree required amount salt, granulated sugar, to taste, as well as refined sunflower oil. Spicy lovers can add hot peppers.

At the next stage, add pepper to the pan, mix and cook after boiling for about half an hour. The fire must be reduced to a minimum so that the pepper retains its crisp structure.

As you may have guessed, it is important to add vinegar at the end of cooking. Mix everything and cook for no more than five minutes.

I hope you have already prepared the jars, that is, sterilized. Put in a container, prepared lecho, in a hot state. Tighten with a key, turn over and set aside in a dark place. Salad can be stored in the apartment.

Recipe 5: bell pepper and carrot lecho (with photo)

  • Tomatoes - 3 kg
  • Pepper - 0.5 kg
  • Onion - 0.5 kg.
  • Carrot - 0.5 kg.
  • Vegetable oil - 250 ml.
  • Vinegar 9% - 200 ml.
  • Sugar - 200 gr.
  • Salt - 100 gr.

We use homemade tomatoes, they have a thin skin, so we do not remove it. Wash all vegetables first. We clean onions and carrots.

Cut the tomatoes into large slices.

We took multi-colored peppers. We clean from the stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate carrots for Korean carrots. Well, if there is none, we rub it on a large ordinary grater. We also send carrots to tomatoes and peppers.

Cut the onion into half rings and add to the vegetables.

We put the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on a table and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.

We let the jars cool and send them to storage. In winter we get it, enjoy the smell of summer. Bon Appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's cook lecho with tomato paste for the winter today, I propose to make it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors, with yellow bell pepper it will turn out juicy, bright and beautiful, and, of course, delicious. We take a good tomato paste as a basis, ideally tomato paste home production, but store-bought pasta is also good. Lecho can be served at the table as an appetizer, and lecho will also make each of your dishes special, just add a couple of spoons of lecho to stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I'm sure they won't stand idle for sure.

  • water - 0.5 l,
  • tomato paste - 100 g,
  • Bulgarian pepper - 1 kg,
  • onion - 2 pcs.,
  • carrots - 1 pc.,
  • salt - 0.5 tbsp,
  • sugar - 4-5 tablespoons,
  • vinegar - 30 ml,
  • vegetable oil - 50 ml,
  • garlic, hot pepper - to taste.

Prepare a saucepan or stewpan in which our lecho will be cooked. Pour half a liter of clean filtered water into the container, add tomato paste, mix everything well until smooth.

Peel the Bulgarian pepper from seeds, remove the partitions. Rinse the peeled half of the pepper, cut the pepper into large pieces or cubes. Immediately transfer the sliced ​​\u200b\u200bto a saucepan with a tomato base.

Peel the carrots and onions, wash and dry the vegetables well. Cut the onion into half rings, cut the carrot into small cubes. Transfer vegetables to a bowl with all ingredients.

Add salt, sugar, vegetable oil to the pan. Rearrange the container on the fire, bring to a boil, reduce the fire, the liquid should gurgle slightly. Boil lecho for one hour.

At the end of cooking, add a portion of 9% table vinegar to the lecho, if desired, add hot pepper and garlic. Boil for an additional half minute.

Arrange lecho in pre-sterilized jars, immediately tighten the jars tightly with lids and put them upside down, cover with a blanket and leave for a day. After a while, transfer the workpiece to the cellar.

Recipe 7: bell pepper and onion lecho (step by step)

For me, this is the most delicious lecho that you can think of. This juicy, tender and fragrant vegetable appetizer contains all the colors and tastes of a sunny summer. Meaty bell pepper, sweet carrot, spicy onion and rich tomato combine perfectly in this lecho, which we will prepare with you for the winter.

  • sweet pepper - 1 kg
  • tomato - 1 kg
  • onion - 400 gr
  • carrots - 400 gr
  • sugar - 100 gr
  • vegetable oil - 100 ml
  • salt - 1 tbsp.
  • table vinegar 9% - 2 tbsp.
  • bay leaf - 2 pcs
  • allspice - 5 pcs

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable (I have sunflower) oil, 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - chop them anyway. From spices, you can also add a couple of cloves, but this is optional. By the way, although vinegar is used in this recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

So let's start with the tomatoes first. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Next, chop the tomatoes in any convenient way - you can in a food processor or through a meat grinder.

But I was too lazy to collect it and then wash it, so I just punched slices of tomatoes with a submersible blender right in the pan (I have a capacity of 4 liters), in which lecho will be prepared for the winter. The result is literally 30 seconds, and you do not need to remove the skin.

Add to the tomato puree (we can say that it is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a tender snack, not spicy at all. We put the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.

In the meantime, let's take care of the rest of the vegetables. We clean onions and carrots - we will need 400 grams of both in a peeled form.

The onion can be cut arbitrarily, but I prefer the pieces to be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each one into plump quarter rings. Pour all the oil into the pan at once, warm it up and spread the chopped onion. Fry over medium heat, stirring, until translucent.

While the onion is fried, either chop the carrots on a coarse grater, or cut them into strips (thin sticks). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).

When the onion is half cooked and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.

Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves ourselves arbitrarily - it is in this lecho for the winter that I love when the pepper is cut into thick sticks. In this form, pepper should be 1 kg (maybe a little more).

Well, the carrots with onions are ready - they are slightly reddened and smell pleasant (there is no longer a smell of raw onions).

By the way, without a lid for 20 minutes tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but it should be so. We also add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, as it has already managed to give up its aroma, and then it can give bitterness in the preparation.

Transfer to tomato base fried vegetables along with oil.

Put the pepper pieces in there.

Stir the contents of the pot, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer the vegetables in tomato sauce about 20 minutes. During this time, gently mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: in the process of stewing, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the pulp should become almost soft, while the skin should in no case leave (then you have simply digested it). But the pepper should not crunch either - find a middle ground for yourself personally. Before that, carrots and onions were already almost ready, so everything is clear with them.

Pour a couple of tablespoons of vinegar into the pan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. Just a couple more minutes to cook.

Lecho of peppers, tomatoes, carrots and onions is ready - we close it for the winter. Jars with lids must first be sterilized - we do this while we prepare ourselves vegetable snack. Each hostess has her own favorite method, and I do it in microwave oven- I wash the jars in soda solution, rinse and pour about 100 ml into each cold water. I steam in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. We lay out the boiling lecho in jars.

We close the lids with a typewriter or twist with screws. By the way, I am often asked if there is a difference between what kind of covers to use - screw or turnkey tin. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that threaded cans are also needed for screw ones?

We turn the jars with lecho upside down and wrap them with a blanket or blanket. In this position, let the vegetable preparation cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

In total, from the indicated number of products, I get 3 full jars with a capacity of 0.5 liters, one 0.55 liters and another 3-4 tablespoons of lecho - for testing.

I really hope that you will like such an appetizer for the winter and that you will also make it for your family year after year. Good luck preparing for the winter, friends, and bon appetit!

Recipe 8: Sweet Pepper Lecho with Onions and Carrots

The following recipe can hardly be called a classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this variant originated, but it is also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product in the output. However, this option is very successful flavor combinations and therefore very popular.

  • Bulgarian pepper - 1.5 kg
  • Carrot - 1kg
  • Tomatoes - 2 kg or tomato paste - 500 gr
  • Onion - 4 pieces of medium size
  • Sunflower oil - 150 ml
  • Vinegar 70% - 1 tbsp
  • Sugar - 7 tablespoons
  • Salt - 1.5 tbsp

If you use tomatoes, then first of all you need to make tomato juice from them. To do this, simply pass them through a meat grinder using a disk with the smallest holes, or a juicer. At the same time, it is absolutely not necessary to peel off the skin, everything will be ground and you will have additional fiber in the lecho. If using tomato paste, then dilute and stir it in warm boiled water.

We cut the pepper into petals, carrots not into thick rings, but onion into half rings. No need to try to cut vegetables as small as possible, you are not cooking caviar. They should keep their shape after processing and not fall apart when it comes time to take them out of the can.

Pour the tomato paste (or the tomato juice you have) into a large saucepan and add sugar, salt and sunflower oil to it. Once again, mix everything well and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add pepper and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 things).

After that, cook lecho for another 10 minutes, stirring constantly.

During the season of harvesting, every housewife tries to make as much stock as possible for the winter. Lecho has been one of the most popular vegetable preparations for many years. Use proven options and be sure to try new recipes, some of the best.

Top 5 lecho recipes from tomatoes, peppers, carrots and onions for the winter

Lecho is a very popular dish not only in our country. The classic Hungarian treat quickly spread throughout Europe. Despite the variety of recipes, the essential ingredients in each are peppers, tomatoes, carrots and onions.

Lecho without vinegar

This option is one of the easiest. The preparation will be not only without vinegar, but also without oil, so it is perfect for vegetarians and for those who fast.

  • tomatoes - 3 kg;
  • pepper - 2 kg;
  • carrots - 500 gr;
  • onion - 250-300 gr;
  • sugar - 1.5 cups;
  • salt - 2 tbsp;
  • garlic - a large head;
  • ground black pepper - 1.5 tsp

Cooking:

Grind the tomatoes in a puree, peel the pepper from the seeds and cut into thin strips. Peel and grate the carrots on a medium or large grater. Onions can be finely chopped, and if you do not like its taste without pre-roasting, then you can grind it in a meat grinder. Grate the garlic or chop with a knife.

For this recipe, the vegetables must be fresh and in perfect condition, with no dents or damage.

Put the tomato puree on a small fire, bring to a boil, boil for a quarter of an hour. Add salt and sugar, mix.

Put the grated carrots in tomato puree, boil for 10 minutes. Add pepper and onion. Boil over low heat for another 20 minutes. Put black pepper and garlic 5 minutes before turning off. Arrange the finished lecho in dry, pre-sterilized jars.

Lecho with oil

The recipe is very simple, so even beginners can handle it. The main thing is to observe the indicated proportions and everything will definitely work out.

For cooking you will need the following ingredients:

  • tomatoes - 4 kg;
  • bulg pepper. - 3 kg;
  • onion - 1 kg;
  • carrots - 1 kg;
  • oil - 500 ml;
  • sugar - 400 gr;
  • salt - 3 tbsp;
  • vinegar 9% - 100 ml.

Cooking:

Wash and clean vegetables. Grind the tomatoes in a meat grinder, put on a slow fire and cook for about an hour, stirring regularly.

Cut the onion into half or quarter rings, grate the carrots on a medium grater. Put the vegetables in a pan and simmer with a little oil for about 10 minutes.

Cut the pepper into small strips, add to the tomatoes, put the frying, salt and sugar there.

Mix everything, boil for a quarter of an hour after boiling. Five minutes before the readiness to add vinegar. Arrange hot lecho in sterilized jars, roll up, wrap in a warm blanket.

Take note!

To check how well the jars are sealed, turn them upside down to cool.

Lecho in a multicooker

This recipe is perfect for busy women. In a miracle helper, lecho will not burn and retain more of the taste and aroma of vegetables.

Ingredients:

  • tomatoes - 1.5 kg;
  • 3 medium sized onions;
  • pepper - 1 kg;
  • 3-5 garlic cloves;
  • salt - 1 tbsp;
  • a little more than half a glass of sugar;
  • half a glass of oil.

Cooking:

Grind tomatoes, put in a multicooker bowl. Send chopped peppers, grated carrots, finely chopped onions and crushed garlic, salt and sugar there. Turn on the “Extinguishing” mode for 1.5 hours, add vinegar and switch the mode to “Heating” or “Keep warm” for 10 minutes. After pour into banks and roll up.

For seaming lecho, jars must not only be thoroughly washed and sterilized, but also dried.

Lecho with rice

An excellent complete garnish. Just heat it up in a frying pan and dinner is ready. The blank will help out any modern housewife.

For cooking you will need the following ingredients:

  • tomatoes - 3 kg;
  • pepper - 1 kg;
  • carrots - 1 kg;
  • onion - 1 kg;
  • rice - 1 cup;
  • salt - 2 tablespoons;
  • sugar - a glass;
  • oil - 300 ml;
  • vinegar 9% - 50 ml.

Cooking:

In a large saucepan, put the ground tomatoes, grated carrots, peppers cut into thin strips and finely chopped onions.

Bring everything to a boil over low heat, boil for 20 minutes. Then add rice, salt, oil and sugar. Simmer for about 35 minutes until the rice is done. Add vinegar and boil for another five minutes. Then immediately decompose into banks and cork. Wrap in a warm blanket until cool.

Take note!

This preparation goes well with boiled or fried sausages, meatballs or scrambled eggs.

Treatment without sterilization

Most housewives hate to sterilize jars with blanks. And without this additional processing banks may not survive. This recipe is reliable. Lecho will be preserved even in a warm room, you can be sure.

Ingredients:

  • tomatoes - 3 kg;
  • carrots - 1.5 kg;
  • onion - 1 kg;
  • pepper - 3 kg;
  • a glass of oil;
  • 5 table spoons of salt;
  • half a glass of sugar;
  • 5-6 peas of allspice;
  • 100 ml vinegar 9%.

Cooking:

In a large saucepan, preferably with non-stick coating, put the carrot grated on a medium grater, pepper cut into small strips, and finely chopped onion. Add oil, stir and simmer for about 15 minutes. Grind the tomatoes in a meat grinder, send to the rest of the vegetables along with sugar, salt and allspice. Bring to a boil, cook for 10 minutes, pour in the vinegar and simmer for another minute. Divide immediately into jars and seal.

There are a lot of recipes for lecho. But for optimal results, it is advisable to adhere to the following recommendations:

  • tomatoes should be taken ripe enough, but not soft and not crushed;
  • bell pepper is suitable for any variety, but it tastes best with fleshy red;
  • by the end of cooking, the pepper should be moderately elastic, not overcooked;
  • use dried herbs and your favorite seasonings, but in moderation;
  • tomatoes must be peeled before grinding;
  • dried herbs can be added at the very beginning of cooking, and fresh at the end;
  • dried herbs prolong the shelf life of lecho.

Cook according to our recipes and create your own by experimenting with ingredients and spices. We look forward to your feedback and comments.

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

Many housewives are looking for interesting recipes cooking lecho. Their interest in the dish peaks in early autumn. It is not surprising, because at this moment the active harvesting of vegetable, vitamin-rich stocks for the winter begins.

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

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

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

Calorie homemade lecho

Let's talk about the calorie content, benefits and harms of homemade lecho, made from sweet 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, increases appetite. According to scientists, the substances in the composition of lecho have a beneficial effect on memory and slow down aging.

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

Due to the intensive heat treatment, a store-bought dish has minimal utility. What to say about additives and preservatives in the composition, designed to increase the shelf life.

To cook lecho at home, expensive products are not needed. The list of main ingredients is represented by tomatoes, sweet peppers and onions. There are other versions of the Hungarian appetizer, which include carrots or fried onions. The result is always amazing palatability. If you want your lecho to be a success, listen to the advice.

  1. Snack for the winter ready-made characterized by a rich red color with yellow or green patches. The dish owes this color palette to the vegetables and spices used. So choose vegetables responsibly.
  2. The best lecho is obtained only from ripe vegetables. Bell pepper allowed to take unripe. We are talking about pods with an orange tint. The main thing is to choose a fleshy vegetable.
  3. It is better to cook lecho from meaty tomatoes. Pass their dense pulp through a meat grinder to obtain a thick puree. To remove seeds and skins, rub the tomato mass through a sieve.
  4. Be careful with spices. When using herbs, do not overdo it, otherwise they will kill the flavor of the pepper. Garlic, bay leaf and ground paprika are ideal for lecho.
  5. The basis of the classic lecho is lard. If you are preserving, use odorless and tasteless vegetable oil. Refined oil is the best option.

Now you know the basic subtleties and secrets of making a good lecho at home. Use them to spice up your meal. refined taste, homogeneous and delicate texture.

Classic bell pepper and tomato recipe

Description popular recipes I'll start with classic version. It is ideal for preparing food for the winter. The rich composition and aromatic spices make the appetizer indispensable for winter table.

Ingredients:

  • Bulgarian pepper - 2 kg.
  • Tomatoes - 1 kg.
  • Onions - 4 heads.
  • Dill - 2 bunches.
  • Garlic - 10 cloves.
  • Sugar - 1 cup.
  • Vinegar - 1 tablespoon.
  • Paprika and ground pepper - 1 teaspoon each.
  • Salt.

Cooking:

  1. Prepare the tomatoes and sweet peppers. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.
  2. Put on the stove thick-walled pan, add vegetable oil. Put the chopped onion into the hot oil. When it is fried, add tomatoes, salt and simmer over low heat for 15 minutes.
  3. Send sweet pepper to the pan. Stir the mass, simmer for 5 minutes under the lid and 10 with an open top. Remember to constantly stir the contents.
  4. After the time has elapsed, add chopped garlic, vinegar and sugar to the pan, and after another 20 minutes, send chopped greens, paprika and ground pepper. Simmer for 10 minutes.
  5. Sterilized jars are ideal for preparing snacks for the winter. Put a dish in them, roll up and put upside down. Cover the preservation with a warm blanket and leave for a day.

Video recipe

I think you have already seen that a dish with Hungarian roots and Russian improvements is easy to prepare. With a little patience, get a great snack for the winter, which will saturate the body with vitamins and delight the soul with delicious taste.

How to make lecho for the winter like in a store

Store shelves are full of canned jars, but many hostesses still make preparations for the winter at home. And no wonder, because the homemade version combines natural products, excellent taste and benefit. It also does not contain preservatives, dyes and other chemicals.

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

Ingredients:

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

Cooking:

  1. Rinse the peppers 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, put on the stove and cook until the volume is reduced by a factor of three.
  3. Weigh the puree after cooking to determine the correct amount of salt. Take a tablespoon of salt per liter of pasta. Return the grated tomatoes to the stove, add sugar and pepper, cook over medium heat for 10 minutes.
  4. Pour the hot mass into jars. Make sure the tomato paste completely covers the pepper pieces. Cover the jars with lids, place in a wide saucepan, pour hot water up to shoulders and sterilize for 30 minutes.
  5. After the time has elapsed, remove the jars of lecho from the water and roll them up. Place upside down on the floor and wrap. After cooling, send to the place provided for storage of conservation.

Videos cooking

Such a home-made lecho without vinegar tastes very much like a store-bought one, but it is distinguished by the naturalness of the ingredients and maximum safety for households. Be sure to try.

How to cook lecho like grandma's

Lecho is an excellent snack for the winter. The recipe that I will share below, I inherited from my grandmother. For many years of culinary practice, she brought it to perfection. I confess tastier meals than "grandmother's lecho", I did not have to try.

Ingredients:

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

Cooking:

  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, mix and cook for 5 minutes.
  3. Prepare banks. Put 2 cloves of pre-peeled garlic into each sterilized container, pour over the appetizer and roll up. Store preserves in the refrigerator or pantry.

Grandma Emma's video recipe

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 lecho from zucchini for the winter

There are many winter foods that are suitable for long-term storage. Among them, lecho from zucchini to tomato sauce. To obtain cooking masterpiece, I advise you to use young zucchini. They have soft 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 cup.

Cooking:

  1. Rinse vegetables with water. Pass the tomatoes through a meat grinder, and cut the onions, peppers and zucchini into half rings. Put the vegetables in a deep container and leave for several hours.
  2. When tomatoes and zucchini give juice, pour diluted tomato paste. For the indicated amount of paste, take a liter of water. Put the container with vegetables on the fire, add salt, sugar, vegetable oil and mix.
  3. After boiling, turn on the minimum fire and boil 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, put on the floor upside down and cover. An old jacket, coat or an unnecessary blanket is suitable for the role of insulation. Check each jar for leaks after 24 hours.

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 my favorite homemade lecho recipe. Despite the ease of preparation and the use of conventional ingredients, it turns out to be 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.
  • Carrot - 1 kg.
  • Onion - 1 kg.
  • Garlic - 1 head.
  • Vegetable oil - 400 ml.
  • Sugar - 150 g.
  • Vinegar - 100 ml.
  • Salt - 3 tablespoons.
  • Spices.

Cooking:

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

Lecho with rice is easily stored for a year. But in my family this is very rare, since the household willingly absorbs it both in its pure form and with additions in the form of boiled potatoes or