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Winter tomato salads for the winter lecho. Pepper and tomato lecho - simple and delicious recipes with photos

This appetizing vegetable snack under tender tomato sauce – good way to recycle the tomato autumn harvest, if classic options salting is already tired. For those who are looking for an idea on how to cook bell peppers so that they remain as fresh as possible, lecho is also the best choice. How to do the most tasty dish?

How to cook lecho for the winter

The general technology of work is identical for all long-term storage blanks: cans are pre-processed, then attention turns to vegetables, and then they are distributed in containers and closed. A feature of the bell pepper lecho for the winter is the need to fry or stew vegetables so that they change their density and form an almost homogeneous mixture.

Preparing canning jars

The system is classic, divided into 2 stages: first, you need to inspect the containers, remove those that are damaged, and wash the rest well with soda. After the sterilization time comes (this also applies to the lids) - for lecho it is better to resort either to:

  • Oven. Put a lot of dry liter cans sideways on the wire rack, warm up to 150 degrees, cool in the same place, opening the door.
  • Microwave. Scroll the same small jars, at the bottom of which there is a little (half a glass) of water, for about a minute at medium power.

How to choose bell peppers for conservation

The main condition is the freshness of all products, therefore lecho is made mainly in summer. Tomatoes must be very dense, otherwise the taste and consistency of the pulp after heat treatment will suffer greatly. Pick peppers, regardless of color:

  • no dark spots or white spots, with thick walls;
  • only large ones that have matured well;
  • red or yellow - they are sweeter than green.

Recipes

The classic mixture is made up of only 2 ingredients: strong meaty tomatoes, which after cooking turn into a thick paste, and bell peppers of any shade. However, it can be more varied: onions, carrots, even zucchini - all these products can be used to prepare it. Professionals remind that it is possible to preserve vegetables in this way only for 2 winters.

Traditional recipe, which fell in love with the hostesses not only of the countries of the former CIS, but also of Western Europe due to its simplicity: 2 main ingredients and spices, which are selected individually. List of ingredients for home canning:

  • peppers of all colors - 1.1 kg;
  • dense large tomatoes - 1.5 kg;
  • sugar - 3 heaped spoons;
  • salt - 1.5 tsp;
  • vegetable oil - spoon;
  • apple cider vinegar - 1/2 tsp. on the bank;
  • allspice and black peppercorns - 2 pcs.;
  • clove buds - 3 pcs.

How to cook traditional pepper lecho Bulgarian recipe?

  1. Wash and cut the tomatoes, after removing the point of connection with the stalk. The skin can be left on if it is thin.
  2. Eliminate the area with seeds in the pepper, cut the product itself arbitrarily, but not large.
  3. Puree the tomatoes by turning the slices through a meat grinder or sending them to a blender. The ideal mass will look like tomato paste, slightly diluted with water.
  4. Pour oil into a deep saucepan, after warming up, add tomato puree. After boiling, bring to a consistency in a quarter of an hour.
  5. Pour pieces of pepper to the tomato mass, cook until the dish boils.
  6. Crush the cloves with peppercorns with a pestle or spread with a spoon, add to the lecho with a sugar-salt mixture. Cook until vegetables are soft.
  7. Pour the dish into sterilized jars, add vinegar to each, roll up.

With tomato paste

General principles the work is the same as in the previous recipe, but the task is facilitated by the absence of the need to process tomatoes - they are replaced with factory-made ready-made pasta. Here you need to focus on the composition of this product: make sure that there is nothing besides the pulp of tomatoes, water, sugar and spices (in the order indicated). Some housewives use a sauce that has a thinner consistency.

For 3 cans of lecho with a volume of one liter you need:

  • tomato paste - 340 g;
  • bulgarian peppers - 1.7 kg;
  • sugar - 1/3 tbsp.;
  • salt - 1 tsp;
  • sunflower oil - 3 tbsp. l .;
  • acetic acid.

Making lecho:

  1. Remove the seed from the peppers, cut the fruit itself.
  2. Dilute the paste warm water in half, wait for a boil, add sugar.
  3. Add salt after a quarter of an hour, immediately add oil.
  4. When the paste thickens, add the pepper slices and reduce the heat.
  5. Cooking time - about half an hour, put the lid diagonally.

Preparations for the winter from bell pepper and tomato

From the rest of the lecho options this recipe differs in the presence of gelatin, which makes the filling more dense, but transparent. Vinegar is also absent among the ingredients, but this does not prevent conservation from standing for the winter in its original form. The recipe is as close as possible to the Hungarian, i.e. traditional, because the world does not owe this dish at all to Bulgaria.

  • plum tomatoes and sweet peppers - 1.2 kg each;
  • gelatin - 20 g;
  • onions - 210 g;
  • salt, black pepper - by eye.

How to prepare sweet bell pepper lecho for the winter?

  1. Pour boiling water over the tomatoes, after washing them. Remove the skin, chop.
  2. Remove seeds from peppers, chop into pieces up to 3 cm long. The onion is traditionally chopped.
  3. Send all the ingredients to a saucepan at the same time, add water (about a glass). Add spices immediately.
  4. Let the gelatin swell in cold water.
  5. After half an hour of simmering, under the lid, the lecho is supplemented with a gelatinous mass, boiled for another couple of minutes.
  6. Banks with the workpiece must be immersed in a bowl of boiling water, sterilized and rolled up for half an hour.

At home

A version for those who like multi-ingredient snacks: in addition to traditional tomatoes, eggplants are added here. They make lecho very satisfying, tender, thick. For piquancy, garlic is present among the seasonings: it can be dried or in the form of fresh cloves. It is advisable to take olive oil - this will give your homemade lecho a unique Italian aroma.

Ingredient List:

  • tomatoes - 7 pcs.;
  • peppers - 5 pcs.;
  • eggplant - 470 g;
  • red onion;
  • dried paprika - a spoon with a top;
  • olive oil - 1/3 tbsp.;
  • garlic - 2 prongs or 1 tbsp. l. powder;
  • salt with sugar - 1 tsp each;
  • vinegar essence - 1/2 tsp.

Work technology:

  1. Wash the eggplants, cut, salt generously.
  2. After half an hour, rinse again under cold running water, leave on a wire rack.
  3. Remove the seed part from the peppers, from the tomato - the entry point of the stalk. Chop both ingredients.
  4. Chop the onion, heat with olive oil and garlic.
  5. Introduce tomatoes to them. During the cooking process, knead them with a fork.
  6. When the tomatoes are tender, add the pepper and eggplant. Sprinkle with paprika.
  7. After an hour of simmering over low heat, remove from the burner.
  8. Dilute vinegar essence with water as 1:12, pour into lecho, distribute evenly over the mass.
  9. Fill the jars on the "shoulders", close.

With carrots

The highlight of this recipe is the separate work with each ingredient, which greatly lengthens the cooking process, but has a positive effect on the taste of preservation. The composition of the dish is short:

  • celery stalks - 2 pcs.;
  • carrots - 0.7 kg;
  • bulgarian pepper - 1.3 kg;
  • tomato juice natural - 0.5 l;
  • salt;
  • vegetable oil.

Making lecho:

  1. Chop the celery and fry in oil.
  2. Stew carrots with water and salt in a separate frying pan.
  3. Pour chopped peppers with tomato juice, cook after boiling for half an hour.
  4. Combine all ingredients in a saucepan, simmer until boiled.
  5. You can add greens before laying out the jars.

This recipe will appeal to those housewives who are looking for a way as quickly as possible, without long cooking. Honey also becomes a highlight, which replaces sugar and gives the snack a unique aroma. The set of spices is as simple as possible, the result is a product that even children like. 5 liters delicious lecho will result from:

  • Bulgarian peppers - 3.1 kg;
  • liquid honey - 50 ml;
  • sugar - a glass without a rim;
  • salt - 1 tbsp. l .;
  • tomato juice - 430 ml;
  • low concentration vinegar - 100 ml;
  • carnation buds - 5 pcs.

Cooking method:

  1. Boil tomato juice with honey, salt.
  2. After a couple of minutes, add chopped peppers there, boil.
  3. Reduce heat, cook for a quarter of an hour.
  4. Add vinegar with cloves, boil again and immediately pack into jars.

Green pepper

An appetizer ideal for meat dishes... The highlight is in the preparation method and in the absence of vinegar. For a large can you need:

  • fragrant fresh basil - a few leaves;
  • olive oil - 2 tablespoons;
  • juicy plum tomatoes - 4 pcs.;
  • green peppers - 6 pcs.;
  • chili pepper - a couple of grams from the spout of the pod;
  • salt.

Preparation:

  1. Wash the tomatoes and peppers, chop finely, put in a blender. Twist for half a minute.
  2. Add a chopped piece of chili and the same basil leaves, salt, add oil.
  3. Mix carefully, put in jars, sterilize.

Video: appetizer of bell pepper for the winter

Now, when supermarket shelves are replete with an assortment of cans with preservation, many housewives still continue to make preparations for the winter on their own. And not without reason, because no matter how much the manufacturers promised us that their preservation is as tasty as homemade, all the same, real home preservation, prepared by the hostess for the winter with love and care for loved ones, does not even compare with the "store" one.

Cookbooks, the internet, and other sources offer the most a variety of recipes winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and closed in a bottle, to whole dishes: squash caviar, vegetable salads, adjika.

Many housewives prefer unusual, intricate recipes that can surprise loved ones and guests. One of these types of preservation, which is prepared for the winter, are salads and lecho.

Lecho is a delicious and very effective dish that perfectly diversifies the winter table.

It is generally accepted that lecho is a recipe for Bulgarian cuisine. And most housewives associate it with a salad of sweet bell peppers of different colors, drenched in tomato sauce. But this is not entirely true: in fact, lecho is a Hungarian dish. But the hostesses prepare it in different countries, it was especially loved in Europe. The recipes differ from each other: for example, in the Hungarian lecho there are not only vegetables, but also smoked meat; in Russia, the recipe was adapted for those products that are more accessible to us: Bell pepper, carrots, onions, tomatoes; France has its own analogue of the dish - ratatouille.

Although lecho is indeed to some extent a salad, only its winter version. We will look at the most famous cooking options for this delicious and healthy salad.

Lecho recipes from around the world

It should be noted that no matter what recipe for making lecho for the winter you choose, there is one common nuance for all recipes: immediately after the lecho is ready, it must be poured into pre-sterilized jars and rolled up. Therefore, it is advisable to either prepare the jars in advance or do it while the dish is being prepared. Then you need to wrap each jar until it cools completely. And now is the time to get acquainted with the variety of lecho recipes for real housewives, which can be prepared for the winter.

Delicious lecho for the winter-recipe you will lick your fingers

Each hostess prepares lecho for home recipe... This recipe is delicious, be sure to prepare it for the winter, I am sure that you will like the appetizer. You can eat it like independent dish or serve such lecho as a side dish, in any case you will lick your fingers.

The required set of ingredients:

  • bell peppers and tomatoes - each 2 kilograms
  • sunflower oil - 150 gr
  • sugar - 100 gr
  • salt - 50 gr
  • table vinegar - 2 tsp

  1. I clean the pepper from the tails, seeds, partitions, cut into rings of about 1.5 cm.
  2. I skip the tomatoes in the combine, they should turn out to be a homogeneous mass, pour them into the pan. I add sugar, salt, pepper rings there, vegetable oil, vinegar, mix well.
  3. I send the saucepan over medium heat, cooking takes 30-40 minutes, sometimes stirring from bottom to top. The pepper will sink to the bottom of the pot as it cooks.
  4. I do not sterilize jars, but burn them in the oven. Before burning the cans, I dry them slightly, put them in a cold oven, turn on the temperature of 200 degrees, and hold them for 15 minutes. I think it's faster this way, and it's guaranteed that all sorts of microbes will die.
  5. I shift the hot lecho into cooled jars, seal it with boiled lids, turn it over, wrap it up with something from warm clothes.

My advice

  • In all recipes, I indicate sweet pepper in its pure form, that is, already peeled, which means that it is necessary to purchase or take your own grown one by 300-400 grams more. The same applies to other vegetables, unpeeled will need a little more.
  • I always try to write the date of preparation on the jars with funny notes about what happened that day. In winter, it's great to remember this day when this blank was prepared, and even so convenient.
  • In winter, I often use lecho for cooking winter food - for borscht, soups, for meat, and lecho gravy will flavor any dish.
  • The ideal lecho tastes sweet, slightly salty and slightly sour, so try and get your measure, coma - salt, sugar, vinegar.
  • The signal that the lecho is already ready is actually not the time indicated in the recipes, but the state of the boiled pepper, if it is boiled, then our workpiece is ready.
  • Lecho in many recipes, but in almost all of me it is not sterilized, but closed hot. Take this moment responsibly - when pouring into containers, the stove must continue to work under the workpiece, observe the boiling point when pouring into jars. Containers should not be underfilled, squeeze oxygen out of them completely. A well-filled jar should be rolled up immediately. If everything is done according to the rules, the workpieces will not explode.
  • A properly rolled pepper is not just a translation of products, it is really a delicacy dish, a wonderful side dish in winter, the gravy itself is very tasty, it can be drunk, but can be used to prepare the first and second courses.

Lecho in tomato juice for the winter

For this recipe, get your favorite tomato juice. I don't use salt, because manufacturers usually salt the juice, you can salt it to your liking.

  • favorite tomato juice - 2.5 liters
  • sweet peppers - 2 kg
  • sugar and sunflower oil - a glass of each
  • salt - 2 tbsp. l
  • table vinegar, 9% - 1 tbsp.

  1. Cut the peeled peppers into 4-6 large pieces.
  2. Mix together tomato juice with vegetable oil, add sugar, salt, vinegar, bring to a boil.
  3. The first signs that the juice will boil have appeared, these are bubbles on its surface. Put prepared pepper parts in a saucepan, boil for 40 minutes.
  4. Place the hot mass in a sterilized container, roll up, wrap in a warm cloth, keep until completely cooled. Store cold.

Lecho with tomato

  • sweet pepper - 4 kg,
  • tomatoes - 2 liters from ripe soft tomatoes,
  • sugar - 2 glasses without a slide,
  • vegetable oil - 180-200 gr,
  • vinegar 9% - 250 gr.

Make a tomato filling with the addition of sugar, oil and vinegar, salt and boil. Place coarsely chopped peppers in it, boil for 40-45 minutes. Arrange in a clean container, pour in the filling in which the pepper was prepared, twist, keep wrapped until cooled.

Tomato and pepper lecho with garlic "Generous summer"

Prepare:

  • sweet peppers and tomatoes - 1 kg each
  • garlic teeth - 3 pcs.
  • onion - 3 heads
  • sunflower oil -70 gr
  • Bay leaf
  • salt - 1 tsp
  • black pepper - 3 peas
  • sugar-75-80 gr
  • table vinegar - 10 gr.

  1. Chop pepper, garlic and onion into thin strips.
  2. Turn tomatoes into homogeneous mass blender (you can use a meat grinder).
  3. Put everything in a saucepan, pour water over so that all vegetables are covered, place on fire.
  4. Salt, add bay leaf, pepper, sugar.
  5. I do not close the lid, I simmer the carcass over low heat for about one hour.
  6. Then I pour the vinegar, mix it and fill it in clean jars, try to fill it up more so that there is no room for air. Air will reduce the shelf life of the workpiece.

Green tomato lecho for the winter recipe

Required products:

  • peppers, green tomatoes, onions - each 1 kg
  • vegetable oil - 4-5 tbsp. l
  • garlic cloves - 6 pcs
  • salt - 1 tbsp. l
  • sugar - to taste (100 gr)

  1. Cut the peeled into a medium cube vegetables - pepper, tomatoes, onions.
  2. For 12-15 minutes, fry the onion until light brown, add pepper and green tomatoes to it, salt, add sugar.
  3. After boiling the vegetable mass for 5 minutes, put the chopped garlic there. Cook vegetables for 20-25 minutes.
  4. We do not remove it from the stove, but immediately fill the jars with boiling lecho, close with sealed lids, turn over, wait for it to cool.

Here's another lecho recipe, my recipe with my favorite home-style taste. The preparation is very simple.

  • I take tomatoes (3 kg), twist them with a meat grinder, boil for about 20 minutes over low heat. I cut into strips 1.5 kg. sweet peppers, add to the boiling mass, pour 0.5 cups sunflower oil, salt (2 tbsp. l.), add 200 gr. sugar, I continue cooking for about 20 minutes. At the end of cooking, pour 0.5 cups of table vinegar into the conservation.

Bulgarian lecho - recipe

Required:

  • red peppers, bulgarian peppers - 3 kg
  • tomatoes - 2 kg
  • garlic - 2 small heads
  • bitter pepper - 1 pod
  • greens (dill, parsley) - each bunch
  • vegetable oil - 250 gr
  • vinegar 6% - 125 gr
  • sugar - 4 tablespoons with a small slide
  • salt - 1.5 tbsp. l.

Shred Bulgarian peppers into long pieces.

Skip garlic, hot pepper, tomatoes with a meat grinder, chop the herbs with a knife. By the way, it's great to take greens for cooking any kind of lecho. Now, parsley, dill are enough, they have a low price, and in winter greens are worth their weight in gold, besides, it is so useful in the cold season.

Combine all components at once, pour a mixture made from oil, vinegar, salt, sugar, boil for 30-35 minutes. Put hot in glass containers, twist.

You need to take 5 kg. ripe tomatoes-3 kg. peppers, cut into strips, apples and carrots, 1 kg, 0.4 kg. hot peppers, garlic on preference, sunflower oil.

  • Grind vegetables, with the exception of sweet peppers, mix and add to the peppers, chopped into strips, salt to taste, add oil, boil for 50 minutes, put in containers, twist. You can not cut the sweet peppers, skip along with all the ingredients, it will not come out lecho, but a spicy seasoning.

  • tomatoes - 2.5 kg
  • peppers - 1.5 kg
  • carrots - 0.6 kg
  • sugar, vegetable oil - each ½ cup
  • salt - 30 gr
  • table vinegar-100 gr

Grind the tomatoes with a food processor (meat grinder), chop the peppers into strips, grate the carrots with large cells, combine together, boil for about an hour, twist immediately, until they cool.

Products: 3 kg. tomatoes, each 1 kg. - carrots, onions, 2 kg. peppers.

  • Cut - onion, tomatoes, peeled peppers into strips, chop the carrots on a grater with a large mesh, mix, fill with a mixture of 1 faceted glasses of sugar, 1.5 tbsp. salt, 1.5 tbsp. sunflower oil, 1.5 tbsp. table vinegar, boil for 20 minutes. We put it straight from the fire, uncooled in containers, twist it. Output - 11 jars with a capacity of 0.5 liters.

It will take 5 kg. peppers, 3 kg. tomatoes, 1 kg. onions, 50 gr. salt, 10 tbsp. sugar, 10 allspice peas, 10 pcs. carnations.

  • Twist the tomatoes with a meat grinder, 30 min. boil them down.
  • Cut the peppers into long strips.
  • Fry the onion chopped into half rings.
  • Salt the boiled tomatoes, add sugar, lower the strips of peppers, boil for 30 minutes. At the end of cooking, add the fried onions. Spread the lecho boiling, immediately twist.

Cut sweet peeled peppers into wedges.

  • Then take tomato paste, dilute with water in a 1: 1 ratio. For every kg. tomato paste take 1 kg. chopped pepper, 50 gr. sugar, 30 gr. salt, cook for 10 minutes. The uncooled, boiling mixture is packed in jars, sterilized by 0.5 liters for 25 minutes, liter for 35 minutes.

On the shelves in stores, you can admire jars with beautiful labels, sometimes doubts arise, is there a need for homemade preparations? With age, I realized that cooking lecho at home for the winter is not a whim at all. Such winter preservation can be a decoration for any table, because it is natural. Especially if the blanks are rolled up with gentle methods, with a minimum of sugar and vinegar, without long heat treatment, and this applies not only to lecho.

Classic Lecho Recipe - Hungarian

Ingredients:

  • Green bell peppers - 1.4 - 1.5 kg.
  • Onions - 2 heads.
  • Tomatoes - 600 g.
  • Pork fat - 80 g.
  • Smoked bacon - 50 g.
  • Paprika - 5 g.
  • Salt to taste.

Preparation:

Peel the peppers and cut them lengthwise into 8 pieces.

Peel the tomatoes, cut into quarters.

Cut the onion into half rings.

Cut bacon into small cubes and fry it until transparent in fat (it is more convenient to do this in a saucepan).

Add the onion to the bacon. When it turns golden brown, add paprika, tomatoes, pepper, salt.

Simmer over high heat until some of the liquid evaporates, stirring occasionally. Cover, turn on low heat and simmer until tender.

The most common recipe for lecho for the winter is Bulgarian lecho

Products:

  • Bell pepper different colors - 1 kg.
  • Tomato puree - 1 kg.
  • Salt - 1 tbsp l.
  • Sugar - 2 tbsp. l.

Preparation:

Chop the pepper.

Make mashed potatoes from fresh tomatoes: chop them in a blender or through a meat grinder, and then boil the mass 2-3 times.

Add salt, sugar and pepper. Cook for about 30 minutes, stirring occasionally.

Lecho without vinegar - quick salad recipe

Ingredients:

  • Pepper - 2 kg.
  • Tomatoes - 3 kg (or tomato juice - 2 l).
  • Carrots - 2 pcs. (large).
  • Sugar - 3 tbsp. l.
  • Salt - 2 tbsp. l.
  • Carnation - 10 pcs.
  • Hot pepper - 2-3 pods.
  • Garlic - 300 g.
  • Allspice - 10 peas.

Preparation:

Cut the pepper into strips, grate the carrots on a coarse grater.

Remove the skin from the tomatoes, grind with a blender or through a meat grinder until puree.

Mix everything, add spices and bring to a boil. Once it boils, cook for about 10 minutes.

Russian version of the lecho recipe

  • Pepper - 2.5 kg.
  • Tomato juice - 1 l.
  • Carrots - 500 g.
  • Salt - 1 tbsp l.
  • Sugar - 0.5 cups.
  • Vegetable oil - 0.5 cups.
  • Water - 0.5 cups.
  • Vinegar 70% - 1 tsp
  • Bay leaves, allspice peas - to taste.

Preparation:

Mix tomato juice with spices and boil for about 10 minutes, then put bay leaf and sweet peas, cook for another 10 minutes.

Cut the peppers and carrots into cubes, as for a salad, and add to the tomato juice and spices and simmer for another 10 minutes.

Original recipes lecho

Lecho "Ogonyok"

Ingredients:

  • Bulgarian pepper - 1.5 kg.
  • Tomatoes - 2.5 kg.
  • Onions - 1 pc.
  • Garlic - 30 g.
  • Salt - 1 tbsp l.
  • Sugar - 2 tbsp. l.
  • Ground red pepper - 0.5 tsp.
  • Allspice ground pepper - 0.5 tsp.
  • Vinegar 70% - 1 tsp
  • Bay leaf - 4-5 pcs.

Preparation:

Chop the tomatoes and boil for 10 minutes (until foam appears). Rub the mass through a sieve to remove seeds from it.

Cut the onion into half rings, like for a salad, and the pepper into strips, mix the vegetables with the tomato puree.

Add all the spices and simmer over low heat until the pepper is soft.

Chop the garlic, add to the vegetables. Pour in 5 tbsp. l. vegetable oil. Take out the bay leaf.

Bring the mixture to a boil, immediately pour in the vinegar, stir and remove from heat.

Recipe lecho "Yummy"

Products:

  • Red bell pepper - 3 kg.
  • Green pepper - 1 kg.
  • Tomatoes - 3 kg.
  • Vinegar 9% - 0.5 cups.
  • Sugar - 2-4 tbsp. l.
  • Salt - 2 tbsp. l.

How to cook:

Grind the tomatoes until puree.

Cut the pepper into strips or cubes, as for a salad. Add it along with spices to tomato puree.

Mix everything and bring to a boil. Cook for another 30 minutes.

"Original" step-by-step recipe for lecho

Ingredients:

  • Pepper - 5 kg.
  • Tomatoes - 4 kg.
  • Vegetable oil - 1 glass.
  • Sugar - 1 glass.
  • Vinegar 9% - 2 tbsp l.

Preparation:

Grind the tomatoes. Cut the pepper into strips.

Pour tomato puree into a saucepan, put on fire. Add salt and sugar to the mass and bring everything to a boil.

After boiling, add pepper and oil, bring to a boil again and cook for another 30 minutes over medium heat.

Remove from heat, pour vinegar into a saucepan. Now the lecho is ready.

Unusual and delicious recipe: honey lecho

The “highlight” of the dish lies in the marinade, which gives this dish an unforgettable taste.

  • Sweet pepper - 5 kg.
  • Onions - 6-7 pcs.
  • Tomato juice - 2 tbsp l.
  • Vinegar - 100 ml.
  • Honey - 5-6 tbsp. l.
  • Sugar - 1 glass.
  • Salt - 100 g.
  • Bitter pepper - 1 pc.
  • Vegetable oil - 200 g.

How to cook:

Cut the pepper into strips (you can cut it into 4 pieces). Cut the onion into rings, as for a salad.

Prepare the marinade: mix tomatoes, vinegar, honey, bitter pepper, salt, sugar, vegetable oil and put on fire. Boil.

Put the vegetables in a boiling marinade and cook for 10 minutes without stirring.

The lecho is ready. Now you can put it in pre-sterilized jars, fill it with hot marinade and roll it up.

Simple lecho recipes for beginners

The simplest recipe: "lazy" lecho

Ingredients:

  • Bulgarian pepper - 1 kg.
  • Tomatoes - 3 kg.
  • Sugar - 1 glass.
  • Salt - 2 tbsp. l.
  • Garlic - 3 cloves.
  • Vinegar 9% - 2-3 tbsp. l.

Preparation:

Prepare the peppers as usual, add 1.5 kg of tomatoes to it and place in a saucepan. You can add 1 glass of water if the tomatoes are not juicy. Put on fire.

Bring to a boil and simmer over very low heat for 10 minutes, stirring constantly.

Cut the second part of the tomatoes into cubes and add to the rest of the vegetables. Mix.

Then pour sugar and salt there and cook for 25 minutes.

Add crushed garlic and vinegar. Cook for another 5 minutes.

Hungarian lecho: simplified version

Products:

  • Pepper - 3 kg.
  • Tomatoes - 4 kg.
  • Onions - 3 kg.
  • Ground red pepper, salt to taste.
  • Ground paprika - 1 tbsp l.
  • Vegetable oil for frying.

How to cook:

Prepare vegetables as usual.

Fry onions in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.

Then again put on fire for 5 minutes and simmer with pepper over medium heat for 10 minutes.

Add the tomatoes and simmer for another 5-10 minutes, stirring to prevent the vegetables from burning.

Reduce heat to low, season with salt, seasonings and simmer for 10 minutes, covered with a lid.

How to serve lecho

This dish can be served as a complete dish or as a side dish.

In Hungary, it is eaten as an independent dish, stirring eggs in it. This is quite reasonable, since Hungarian lecho usually contains meat products... In Germany, it is served as a side dish for fried sausages, sausages or grilled meats. And in Russia - as a salad for porridge, mashed potatoes or meat. Lecho goes well with rice, buckwheat, wheat porridge as well as boiled potatoes and French fries. This type of preservation will enhance and enrich the taste of any main dish.

In any case, lecho is a very tasty dish. And its bright appearance will definitely increase your mood and appetite. In addition, vitamins are stored in it, in particular vitamin C, beta-carotene, as well as potassium, which are rich in vegetables that make up lecho. But in winter, it is very important to consume as many vegetables as possible in order to make up for the lack of essential vitamins. Home preservation in this matter is a great helper.

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

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

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

This is the very recipe that is considered the progenitor of the lecho, which we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, stir in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But as a preparation for the winter, this lecho recipe is not very suitable, except to take a chance and sterilize the jars for half an hour. Among culinary experts, the Bulgarian lecho recipe and its many variants are more common.

Bulgarian lecho (no vinegar)

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

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

Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack. Sahara,
2 tbsp salt,

2 tbsp 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, arrange in sterilized jars and roll up.

Ingredients:
2 kg of pepper,
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp salt,
3 tbsp Sahara,
10 cloves
2-3 pods of hot pepper,
300 g of garlic
10 allspice peas.

Preparation:
Tomatoes with peeled off pass through a sieve or grind with a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Arrange hot on sterilized jars, cover with lids and pasteurize: liter cans- 10 minutes, 3-liter - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter of tomato juice,
1 tbsp salt,
½ glass of sugar
½ glass of vegetable oil,
1 tsp 70% vinegar
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot on sterilized jars, roll up.

Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,

4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to loosen seeds. Cut the pepper into strips, the onion into half rings, put everything in the tomato puree. Add salt, sugar, pepper, bay leaf and simmer, covered, until the pepper softens. Put the grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, roll up. Wrap until cool.

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

Preparation:
Cut the onion into half rings, pepper into wide strips. Remove the skin from the tomato and cut into slices. Saute the onion on olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add the tomatoes and simmer, stirring occasionally, over medium heat for 5-10 minutes. Reduce heat to low, season with salt, add hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.

Lecho (no vinegar)

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

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

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

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

Ingredients:
6 kg of tomatoes,
5 kg of green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil
1 pod of hot red pepper,
parsley and celery to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot pepper, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. Pour vinegar 15 minutes before the end of cooking. Spread hot in sterilized jars, roll up and wrap for a day.

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

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

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

Ingredients:
2 kg of zucchini,
1 kg of sweet pepper
400 g tomato paste
1 glass of water
150 g sugar
300 g of vegetable oil
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.

Preparation:
Combine tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in the boiling marinade, boil for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap until it cools.

Spicy zucchini lecho

Ingredients:
3 kg of zucchini,
100 g of garlic
6 sweet peppers
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.

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

Overripe cucumber lecho

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

Preparation:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers, if they are too tough, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Cucumber lecho

Ingredients:
3 kg of cucumbers,
1 kg of onion
1 stack. Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste
black or red ground pepper - to taste,
100 g 9% vinegar.

Preparation:
Mix all products, except for cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment they boil for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour the peppers, cut into large cubes, unpeeled eggplants into cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Successful preparation of lecho for the winter!

Larisa Shuftaykina

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

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

1 Bell pepper lecho

Products:

  • 3 kg of tomatoes;
  • 5 kg of sweet bell pepper;
  • 0.5 kg of onions;
  • 5-6 pcs. carrots;
  • 0.5 tbsp. Sahara;
  • 1 tbsp. a spoonful of salt;
  • 1 tbsp. vegetable oil;
  • 2 tbsp. tablespoons of vinegar essence;
  • 3 tbsp. tablespoons of hot tomato sauce.

Preparation:

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

2 Lecho "Family"

Products:

  • 3 kg of tomatoes;
  • 10 pods of large fleshy pepper;
  • 10-15 large cloves of garlic;
  • 1 tbsp. Sahara;
  • 1 tbsp. a spoon with a top of salt;
  • 1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Preparation:

Peel the garlic, sweet and hot peppers... Wash and dry all vegetables. Chop tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mixture into a saucepan, add salt, sugar and place on the stove. After boiling, reduce heat to low and cook for 40 minutes. Add chopped garlic 10 minutes until ready. Place hot in hot steamed jars and roll up.

3 Lecho with carrots

Products:

  • 500 g of carrots, onions and sweet peppers;
  • 2 kg of tomatoes;
  • 1 tbsp. sunflower oil.

Preparation:

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

4 Lecho for the winter with pepper and beans

Products:

  • 1 kg of bell pepper;
  • 2 kg of beans;
  • 4 kg of tomatoes;
  • 1 kg of onions and carrots;
  • 1 cup of sugar;
  • 3 tbsp. tablespoons of salt;
  • 0.5 liters of sunflower oil;
  • 3 hot pepper pods;
  • 6 large heads of garlic;
  • 2 tsp 70% vinegar.

Preparation:

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

5 Lecho "Tasty"

Products:

Bell pepper lecho

  • 2.5 kg of tomatoes;
  • 1 kg of bell pepper;
  • 1 large onion;
  • 4-5 cloves of garlic;
  • 1 tbsp. a spoonful of salt;
  • 2 tbsp. tablespoons of sugar;
  • ½ teaspoon of ground red pepper;
  • 4-5 bay leaves;
  • ¼ teaspoon of ground allspice;
  • 1 tbsp. a spoonful of vinegar.

Preparation:

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

6 Cucumber lecho

Products:

  • 1 kg of sweet pepper;
  • 2.5 kg of tomatoes;
  • 5 kg of cucumbers;
  • head of garlic;
  • 200 g sugar;
  • 200 ml of 6% vinegar;
  • 200 ml of refined sunflower oil;
  • 3 tbsp. spoons with top salt.

Preparation:

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

7 Eggplant Lecho

Products:

  • 2.5 kg eggplant;
  • 1 kg of multi-colored bell pepper (red, yellow, green);
  • 200 ml of vegetable oil;
  • 2 large heads of garlic;
  • 3 liters of tomato juice (can be replaced with diluted tomato paste);
  • 100 g 6% vinegar;
  • bitter paprika - optional;
  • a small bunch of parsley and dill;
  • 1 tbsp. a spoonful of salt;
  • 0.5-1 tbsp. Sahara.

Preparation:

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

8 Diet homemade lecho (no vinegar)

Products for 4 liters of ready-made lecho:

  • 1.5-2 kg of red bell pepper (if you use green, you will have to store the blank in the refrigerator);
  • 3 kg of tomatoes;
  • 2 large carrots;
  • 3 tbsp. tablespoons of sugar;
  • 2 tbsp. tablespoons of salt;
  • 5 carnation buds;
  • 10 allspice peas;
  • grated garlic and chopped hot peppers to taste.

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

Preparation:

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

9 Lecho classic

Products:

  • 1 kg of tomatoes and sweet peppers;
  • 100 g bacon;
  • 2 large onions;
  • 2 teaspoons of ground white pepper;
  • ground black pepper on the tip of a knife;
  • salt.

Preparation:

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

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

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

10 Lecho simple

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

Products:

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

Preparation:

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

11 Lecho with vinegar and tomato paste

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

Products:

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

Preparation:

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

12 Lecho stew

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

Products:

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

Preparation:

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

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

13 Lecho with herbs

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

Products:

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

Preparation:

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

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

14 Lecho with garlic

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

Products:

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

Preparation:

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

15 Lecho spicy

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

Products:

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

How to cook lecho:

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

16 Lecho with horseradish

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

Products:

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

Preparation:

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