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home  /  Bakery products/ How lecho is prepared. Seven recipes for the most delicious lecho, a piggy bank of proven recipes! Lecho - there is no tastier and is eaten in flight without waiting for winter

How is lecho prepared. Seven recipes for the most delicious lecho, a piggy bank of proven recipes! Lecho - there is no tastier and is eaten in flight without waiting for winter

Sweet bell pepper- a welcome guest in central Russia, and housewives actively use it in the preparation of various dishes. This vegetable is especially good for pickling and inclusion in various preparations for the winter. Together with tomatoes, peppers make up a chic duo called lecho.

This dish of Hungarian cuisine is very widespread. It is popular in almost all European countries. It is served as an independent dish, used as a side dish for fried pork or sausages. Can perform lecho and an independent dish. In this case, you need to eat it with white bread.

This collection contains the most various options lecho, sometimes including the most unexpected ingredients, but always demonstrating an amazing taste.

Lecho from bell peppers, onions, carrots for the winter - a step by step photo recipe

In Russia, lecho is a popular preparation for the winter, but even fresh (hot) it is very tasty and will diversify the usual side dishes. This recipe The treatment is the simplest, it requires the least amount of labor and time from you.

Your mark:

Time for preparing: 50 minutes


Quantity: 4 servings

Ingredients

  • Sweet pepper: 400 g
  • Carrot: 150 g
  • Bulb: 1 large
  • Tomato juice: 700 ml
  • Salt pepper:

Cooking instructions

    Wash and clean sweet peppers. Cut it in half lengthwise, cut out all the veins with seeds, remove the tail.

    It is convenient to cook lecho in a frying pan with sides or in a saucepan. First we send pieces of sweet pepper into it. Fry them very quickly over high heat. Exactly until the appearance of dark traces in some places.

    Now reduce the fire as much as possible, pour the pepper with tomato juice. Can be used instead fresh tomatoes. (They must first be ground.) Cover the lecho with a lid and prepare the next ingredient.

    Peeled carrots should be chopped. Suitable option with cubes.

    We send the carrot cubes to the pan to the pepper.

    Let's take onions next. We also turn it into small cubes. Pour into a pan, where lecho is stewed.

    Of the spices, be sure to add bay leaf, basil, thyme, black pepper.

  1. Lecho will reach its full readiness in 15-30 minutes (look at the pepper - it should become soft and completely cooked). Now you can serve it on the table.

    If your family appreciated the taste of this simple lecho, then proceed to canning. Everything is very simple - we cook in the same way, but in larger quantities (keeping the proportions), we sterilize the jars and lids, roll them up and put them away in a dark, cool place. A very simple lecho for the winter is ready!

Pepper and tomato lecho recipe

Starts the ranking of the most delicious recipes a simple lecho, including a duo of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. This recipe is also good for a family that still lives quite economically.

Ingredients:

  • Bulgarian pepper, already peeled from tails and seeds - 2 kg.
  • Ripe and juicy tomatoes - 2 kg.
  • Granulated sugar - ½ tbsp.
  • Vegetable oil (refined) - ½ tbsp.
  • Vinegar - 3 tbsp. l. at a concentration of 9%.
  • Salt - 1 tbsp. l. (with a slide).

Action algorithm:

  1. Wash vegetables before cooking, cut tails, remove seeds.
  2. Pass the tomatoes through the middle grate of the meat grinder or use a more modern and faster device - a blender.
  3. cut sweet pepper the classic way- narrow strips (each cut into 6-8 parts).
  4. Mix the resulting tomato mass with salt, sugar. Fill with oil. Heat up to a boil.
  5. Boiled tomato sauce put in the pepper pieces. Boil for half an hour. Pour in the vinegar.
  6. It remains easy to pour into hot (already sterilized) jars, cork with the same sterilized metal lids.
  7. Additionally, at night, cover with a warm blanket, blanket, or at least an old coat.

Well open a jar of delicious appetizing lecho cold winter- the soul of the rhinestone becomes warmer!

Lecho from bell pepper and tomato paste - preparation for the winter

Next recipe also designed for beginners lazy housewives. According to him, instead of ripe tomatoes, you need to take tomato paste, which will cut the cooking time of seaming by half.

Ingredients:

  • Bulgarian pepper - 1 kg.
  • Tomato paste - ½ can (250 gr.).
  • Water - 1 tbsp.
  • Sugar - 3 tbsp. l.
  • Salt - 1 tbsp. l. with a hill.
  • Vegetable oil - ½ tbsp.
  • Vinegar - 50 ml (9%).

Action algorithm:

  1. Pre-sterilize the jars, you can keep them on a special stand with a hole above boiling water. Can be sterilized in the oven.
  2. Prepare pepper for seaming - peel, rinse. Choice of cut into strips, slices or bars.
  3. Mix tomato paste with water, add salt, sugar. Pour in oil. Put the marinade on fire. Keep on fire until boiling.
  4. Put the chopped pepper pieces into the marinade. Boil 20 minutes. Vinegar line. Boil for another 5 minutes.
  5. You can start laying out the lecho in jars, trying first to evenly distribute the pepper, and then add the marinade.
  6. Seal with lids (metal). Additional sterilization is welcome.

Such a pepper is very tasty, the pieces retain their integrity, the marinade can be used to season borscht or make sauces.

How to cook lecho for the winter "Lick your fingers"

The more ingredients are included in the lecho, the more diverse the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of paste). The vegetables included in the following recipe create an excellent singing / backing dance for them. The taste of this lecho, indeed, will be "you lick every finger."

Ingredients:

  • Bulgarian sweet pepper - 1 kg.
  • Carrots - 0.4 kg.
  • Garlic - 5-6 cloves.
  • Onion - 3-4 pcs. (large).
  • Tomato paste - 0.5 l.
  • Water - 1 tbsp.
  • Salt - 2 tbsp. l.
  • Sugar - 3-4 tbsp. l.
  • Vegetable oil - 0.5 tbsp.
  • Vinegar - 50 ml. (9%).

Action algorithm:

  1. First you have to work hard to prepare vegetables for cooking (it's good that there is no fuss with tomatoes). Rinse everything, peel the carrots, remove the seeds from the peppers, cut the stem. Peel the onion and garlic. Rinse all vegetables again.
  2. You can start cutting. Peppers - in strips, garlic - in small cubes, onions - in half rings, carrots - on a coarse grater. While all the vegetables are laid out in different containers, it is more convenient to add them to the lecho.
  3. You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
  4. Put the onion, reduce the fire. Simmer for 5 minutes.
  5. Add carrots, continue stewing process for 10 minutes.
  6. Mix tomato paste with boiled water. Pour salt, sugar. Mix until dissolved.
  7. Send pepper to the cauldron, pour tomato sauce. Make a small fire. Simmer for 30 to 40 minutes.
  8. Pour in the vinegar, stand until the lecho boils again.
  9. Arrange the peppers in jars and pour over the tomato sauce. Roll up the lids, which must be sterilized in advance.

Such a lecho perfectly replaces the main dish, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Winter lecho recipe from zucchini

Sweet peppers are the main characters of lecho, but nowadays you can find recipes where guests from Bulgaria compete with their local vegetables (usually pleasing with a large harvest), for example, zucchini. The total volume of the workpiece increases several times, and the pleasant aftertaste of pepper is preserved.

Ingredients:

  • Young zucchini - 3 kg.
  • Tomatoes - 2 kg.
  • Sweet pepper - 0.5 kg.
  • Carrots - 0.5 kg.
  • Onion - 0.5 kg.
  • Salt - 3 tbsp. l.
  • Vegetable oil - 1 tbsp. (or a little more).
  • Vinegar - 100 ml (9%).
  • Ground hot black pepper.

Action algorithm:

  1. The process of preparing lecho according to this recipe also begins with the preparation of vegetables. All traditionally, peel the vegetables and rinse under running water. If the zucchini is young, the skin can not be cut off. Zucchini, well ripened, require the removal of the skin and core with seeds.
  2. Cut the zucchini and onion into cubes, the first - larger, the second - smaller. Bulgarian pepper cut into strips. Grate carrots. Grind the tomatoes using a food processor / blender as assistants or, in extreme cases, using a meat grinder.
  3. It is recommended to lightly fry the onion in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
  4. Pour salt, sugar into the mass of vegetables. Stew assorted on low heat. Extinguishing time - 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
  5. Pour in the vinegar a few minutes before the end of the quenching process. Glass containers and metal lids will have already been sterilized by this time.
  6. All that remains is to quickly decompose the fragrant and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, pushing the Bulgarian "guests"!

Original cucumber lecho for the winter

Sometimes a large crop of cucumbers shocks the owners, what to do with them, how to prepare for the winter? Especially if the cellar is already filled with jars with your favorite salted and pickled beauties. The following recipe helps solve this problem by making a not quite traditional lecho. Cucumbers, tomatoes and peppers are almost equal in it, creating an original composition.

Ingredients:

  • Tomatoes - 2 kg.
  • Fresh cucumbers - 2.5 kg.
  • Sweet pepper - 8 pcs. (large size).
  • Onion - 4-5 pcs.
  • Garlic - 2 heads.
  • Vegetable oil - 2/3 tbsp.
  • Vinegar (9%) - 60 ml.
  • Sugar - 5 tbsp. l.
  • Salt - 2.5 tbsp. l.

Action algorithm:

  1. Rinse the cucumbers, cut off the tips from each, cut into circles.
  2. Pepper, onion with garlic, peel, rinse. Onion cut into rings.
  3. Wash the tomatoes, remove the stalks.
  4. Send tomatoes, chives, peppers to the meat grinder.
  5. Fragrant vegetable sauce pour into a cooking pot. Pour in sugar, salt, pour in oil. Boil.
  6. Put cucumber slices and onion rings into the boiled sauce. Bring to a boil again. Withstand 7-10 minutes. Add vinegar.
  7. Prepare jars - wash and sterilize. Sterilize the lids in boiling water.
  8. After pouring vinegar, stand for 2 minutes and pour into jars. Additional sterilization required.

Crispy slices of cucumbers and amazing aroma of pepper, together they are power!

Very tasty eggplant lecho

Bulgarian peppers usually appear on the markets not alone, but in company with the same southern guests - eggplants. This means that they can perform together in various seamings. The following recipe will show that lecho with blue ones is healthy and unusually tasty.

Ingredients:

  • Pepper - 0.5 kg.
  • Eggplant - 2 kg.
  • Tomatoes - 2 kg.
  • Salt - 2 tbsp. l.
  • Sugar - ½ tbsp.
  • Vegetable oil - 1 tbsp.
  • Acetic essence - 1 tsp.
  • Hot pepper - 2 pods.
  • Garlic - 1-2 heads.
  • Dill - 1 bunch.

Action algorithm:

  1. The first stage is the preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Wash vegetables in in large numbers water.
  2. Stage two - chopping vegetables. The methods are different: tomatoes through a meat grinder or a blender. Pepper (both sweet and hot) - stripes, eggplant - bars, garlic - just chop.
  3. Stage three - cooking lecho. Mix ground tomatoes with butter, sugar and salt, boil for 2 minutes.
  4. Send both types of pepper to the marinade. Hold for 2 more minutes.
  5. Shift eggplant bars and chopped garlic into the future. Now cook for 20 minutes.
  6. At the end, add washed and chopped dill, as well as vinegar essence.
  7. Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Keep cold.

Lecho, like no other product, reminds a snow-white winter of a hot summer full of colors.

Cooking lecho for the winter with garlic - fragrant and very tasty preparation

Sweet pepper has a pronounced taste, it is well felt in any dishes. But there are garden gifts that are ready to compete, for example, garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

  • Tomatoes - 3 kg.
  • Sweet red pepper - 1.5 kg.
  • Garlic - 1 head.
  • Sugar - 1 tbsp.
  • Salt - 1-2 tbsp. l.

Action algorithm:

  1. The preparation of garlic will take the most time, you need to remove the husk, peel each clove and rinse everything together.
  2. With tomatoes it is easier: wash, cut the stalk. Do the same with sweet pepper, only remove the seeds from it.
  3. Crush garlic. Pepper cut into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
  4. Mix finely chopped tomatoes with sweet pepper and garlic. Put on fire (very small). Boil 10 minutes.
  5. Add the rest of the tomatoes, sugar, salt to the aromatic vegetable mixture. Stirring constantly, cook for half an hour.
  6. Transfer hot lecho with garlic to hot (already sterilized) jars. Roll up, wrap up.

In winter, open a jar and start tasting lecho, in which the delicate aroma of pepper is mixed with the same delicious aroma of garlic.

Delicious lecho recipe with rice for the winter

Many modern women skillfully combine work and household, and preparations for the winter are of great help in this. For example, lecho with rice becomes a full-fledged second dish, it no longer requires additional actions, it is good cold. If you heat it up in the oven or microwave oven, it will be amazing vegetable stew with rice.

Ingredients:

  • Tomatoes - 3 kg.
  • Bulgarian pepper - 0.5 kg.
  • Onion - 0.5 kg.
  • Carrots - 0.5 kg.
  • Rice - 1 tbsp.
  • Sugar - 1 tbsp.
  • Salt - 1-2 tbsp. l.
  • Vegetable oil - 1-1.5 tbsp.
  • Allspice.

Action algorithm:

  1. Rice in lecho according to this recipe is not lowered raw. First, the cereal must be thoroughly washed. Then pour boiling water. Cover tightly with a lid and additionally with a terry towel.
  2. Prepare vegetables. Rinse the tomatoes, blanch for a few minutes. Remove the skin, cut into small pieces or pass through a blender. Cook tomato puree for half an hour (stir, because it tends to burn).
  3. While the tomato puree is cooking, you can prepare the rest of the vegetables. Peel onion, wash. Cut in half, then cut each half into half rings.
  4. Peel carrots, wash with a brush. Grate.
  5. Cut the pepper, cut the stalk from each, remove the seeds, rinse. Cut into slices.
  6. Send vegetables (onions, carrots, peppers) to tomato puree, cook for half an hour.
  7. Drain the water from the rice, send the cereal to the aromatic vegetable mixture. Put salt, sugar, allspice (ground) pepper here, pour in the oil. Boil for half an hour.
  8. Lecho spread over hot already sterilized jars, cork. Additionally, it is not necessary to sterilize in boiling water, although it will not hurt to cover with an old blanket.

Even the youngest member of the family, with the help of a jar of such lecho, will be able to provide himself with a full lunch or dinner in the absence of the main hostess.

Lecho with beans for the winter

Another good partner for lecho is beans. White beans look especially amazing against the background of red peppers and the same red tomato sauce. Yes, and the yield of the product is greater than when cooking lecho using traditional technology.

Ingredients:

  • Tomatoes - 3.5 kg.
  • Bulgarian pepper - 2 kg.
  • Beans - 0.5 kg.
  • Hot pepper - 1 pc.
  • Sugar - 1 tbsp.
  • Salt - 2 tbsp. l.
  • Oil - 1 tbsp. (vegetable).
  • Vinegar - 2-4 tbsp. l. at 9% concentration.

Action algorithm:

  1. The most important thing is to pre-cook the beans, as they take a long time to cook. It is best to soak it overnight. Boil the next day (60 minutes is enough).
  2. Grind clean tomatoes without stalks through a meat grinder along with hot pepper. Ideally, pre-blanch the tomatoes and remove the skin.
  3. Send the tomato mass to the fire, adding salt, sugar. Cook for 20 minutes, during which time prepare the pepper.
  4. Rinse, remove the stalk, remove the seeds through the hole. Cut into rings.
  5. Simmer tomato puree with pepper for 10 minutes.
  6. Add beans, continue simmering for another 10 minutes.
  7. Pour in the vinegar and quickly proceed to the process of unfolding in sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “Hurrah”, and a skilled hostess - with applause!

A simple recipe for lecho for the winter without sterilization

Nobody likes additional sterilization, because at any moment the jar can crack, and the tasty, fragrant contents have to be thrown away. In the following recipe, lecho just needs to be boiled and corked, which is what attracts many beginners, and even experienced housewives.

Ingredients:

  • Tomatoes - 2 kg.
  • Pepper - 1 kg (sweet, large).
  • Carrots - 0.5 kg.
  • Onion - 4 pcs.
  • Salt - 2 tbsp. l. (no slide).
  • Sugar - 4-5 tbsp. l. (with slide)

Action algorithm:

  1. Peeled and washed onions cut into half rings.
  2. Washed tomatoes, without stalk, cut into cubes (large).
  3. Washed pepper, without seeds and stalk, cut into strips.
  4. Peeled and washed carrots must be grated (medium holes on the grater).
  5. Put the vegetables together, cook over low heat.
  6. After half an hour, add salt. Pour in oil. Put sugar. Boil 10 minutes.
  7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
  8. Unfold and seal.

Lecho recipe for the winter without vinegar

Almost all vegetable salads that are prepared for the winter contain vinegar. But the next recipe is special - it is intended for those who cannot stand the smell of vinegar, but dream of lecho. In addition, such a dish can be safely included in the diet of the younger generation.

Ingredients:

  • Tomatoes - 3 kg (preferably fleshy).
  • Bulgarian pepper - 1 kg.
  • Coarse salt - 1 tbsp. l. with a hill.
  • Granulated sugar - 3 tbsp. l.
  • Greens.
  • Garlic.
  • Spices and spices.

Action algorithm:

  1. Wash the vegetables, remove the stalks, remove the seeds from the pepper.
  2. Divide the tomatoes in half, chop one part finely, the second - large slices. Cut the peppers randomly.
  3. Mix pepper pieces with finely chopped tomatoes. Send to stew.
  4. After 15 minutes, put the second part of the tomatoes in the lecho.
  5. After another 15 minutes, put fragrant herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
  6. Prepare jars, half a liter is best. Sterilize and let dry.
  7. Spread lecho hot. Roll up.

This lecho does not contain vinegar and is well stored in the cellar (refrigerator).

Green lecho for the winter

Traditionally, with the word “lecho”, everyone imagines a jar with fiery red contents. The following recipe may surprise you a lot because it uses red tomatoes and green bell peppers, but this combination looks even more colorful than in conventional prescription. At the same time, the taste of such a lecho is amazing.

Ingredients:

  • Bulgarian green pepper - 2 kg.
  • Tomatoes - 1 kg.
  • Onion - 3 pcs. small size.
  • Carrots - 2 pcs.
  • Chili (pepper) - 1 pc. (Spicy lovers can take more).
  • Salt - 1 tbsp. l.
  • Sugar - 1.5-2 tbsp. l.
  • Vegetable oil - ½ tbsp.
  • Vinegar (9%) - 3-4 tbsp. l.

Action algorithm:

  1. Prepare raw tomato puree, that is, wash the tomatoes, cut off the stalk, chop (helpers - a blender or a meat grinder).
  2. Send here prepared Green pepper, pre-wash it, cut off the stem, remove the seeds. Cut into strips.
  3. Rinse the chili pepper without the stalk, chop, send to the tomatoes and bell peppers.
  4. Boil 10 minutes. Pour in the oil, add onion, finely chopped, grated carrots, salt and sugar.
  5. Cook for 20 minutes. Pour in the vinegar.
  6. Almost immediately you can lay out in sterilized jars.

Fast, tasty, beautiful and with the preservation of vitamins!

How easy it is to cook lecho in a slow cooker

AT last years the process of harvesting vegetables for the winter is becoming easier and easier, household appliances come to the rescue - blenders, food processors. Another important assistant is a slow cooker, which will perfectly cope with the preparation of lecho.

Ingredients:

  • Bulgarian pepper - 1.5 kg.
  • Tomatoes - 1.5 kg.
  • Salt - 4 tsp
  • Sugar - 6 tsp
  • Vegetable oil - ½ tbsp.
  • Vinegar 9% - 2 tbsp. l.
  • Peppercorns - 10 pcs.

Action algorithm:

  1. Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
  2. Rinse the tomatoes, cut off the stem. Blanch in boiling water. Remove the skin (well removed after blanching). Puree the tomatoes in a blender.
  3. Put peppers in a slow cooker, pour tomato puree. This will add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (“Extinguishing” mode).
  4. Add vinegar, stand for 5 minutes. Can be laid out in sterilized containers (ideally half a liter).
  5. Cork. After complete cooling, remove to a cold place.

It remains to wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the slow cooker!

As can be seen from the above recipes, almost all vegetables growing in the country or in the garden can be added to lecho. But the main ingredients are two - tomatoes and peppers.

Tomatoes should be very ripe, fleshy. It is recommended to either finely chop or puree with a blender.

You can first blanch the tomatoes, remove the skin, so the lecho will be tastier. In some recipes, it is proposed to divide the tomatoes in half, make mashed potatoes from one half, the second remains in slices.

Almost all recipes suggest not to carry out additional sterilization. It is enough to boil, put into sterilized jars and immediately cork.

Most of the recipes contain vinegar, some - vinegar essence. With the latter, you need to be extra careful, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

In general, the duo of tomatoes and peppers in lecho is wonderful, but everyone certainly remembers: there is always a place for a feat in life, and a culinary experiment in the kitchen!

We are waiting for your comments and ratings - this is very important for us!

Honey treat.

Ingredients:

  • 1 kg bell pepper
  • 100 g onion
  • 500 ml tomato juice
  • 20 ml 9% vinegar
  • 80-90 g honey
  • 40 ml vegetable oil

Cooking method:

To prepare lecho for the winter according to this recipe, you need to combine tomato juice, vegetable oil, honey, salt, bring to a boil. Peel the peppers, cut into 6-8 pieces. Onion cut into half rings. Dip the vegetables in a boiling tomato, simmer for 10 minutes. Then put the vegetables with a slotted spoon into sterilized jars, pour boiling tomato. Banks immediately roll up, turn over and wrap until cool.

Lecho traditional.

Ingredients:

  • 1 kg bell pepper
  • 800 g tomatoes
  • 50 ml vegetable oil
  • 40 g sugar
  • 15-20 g salt
  • 15 ml 9% vinegar

Cooking method:

Before cooking lecho, the tomatoes must be passed through a meat grinder, add oil, salt, sugar, bring to a boil. Put in a boiling tomato pepper, cut into slices, simmer under the lid for 20-25 minutes. Pour in the vinegar. Made with this recipe homemade lecho you need to decompose into sterilized jars, roll up, turn over and wrap until cool.

STEP #1 STEP #2


STEP #3
STEP #4


STEP #5
STEP #6

Ingredients:

  • 2.5 kg bell pepper
  • 1 kg onion
  • 1 l tomato juice
  • 15 ml vegetable oil
  • 10-15 g sugar
  • 30 g salt
  • 50 ml 9% vinegar

Cooking method:

For this simple lecho recipe, you need to add salt, sugar, vegetable oil to tomato juice, bring to a boil, cook for 10 minutes. Bulgarian pepper cut into 6-8 parts, onion cut into half rings. Put vegetables in boiling tomato juice, simmer for 20 minutes. Pour in vinegar, mix, simmer for 5-7 minutes. Arrange hot lecho in sterilized jars, roll up, turn over and wrap until cool.

STEP #1
STEP #2


STEP #3
STEP #4


STEP #5
STEP #6


STEP #7
STEP #8

Ingredients:

  • 1 kg bell pepper
  • 1 kg tomatoes
  • 100 g carrots
  • 100 g onion
  • 75 g sugar
  • 20 g salt
  • 70 ml vegetable oil
  • 70 ml 9% vinegar
  • allspice and black peppercorns to taste

Cooking method:

Pepper cut into 4-6 parts. Cut the onion into half rings, grate the carrots. Grind the tomatoes with a blender, bring the mass to a boil. Put the carrots in the tomato mass, simmer for 7-10 minutes. Add onion, bell pepper, oil, sugar, salt and spices, simmer over low heat for 10-15 minutes. Pour in the vinegar and remove from heat. Hot lecho prepared at home, put into sterilized jars, roll up, wrap until cool.

Ingredients:

  • 3 kg bell pepper
  • 1 kg tomatoes
  • 1 kg onion
  • 50-70 g garlic
  • 20 g fresh hot pepper
  • 30 ml vegetable oil
  • 30 ml 9% vinegar
  • 150 g sugar
  • 60 g salt

Cooking method:

Scald tomatoes, peel. Remove seeds from hot peppers. Skip the tomatoes hot peppers and onions through a meat grinder, simmer over low heat for 15-20 minutes. Peel the Bulgarian pepper from seeds and stalks, cut into large strips, put in a boiling tomato mass. Add chopped garlic, sugar, salt, vegetable oil, vinegar, simmer over moderate heat for 20-30 minutes, stirring from time to time. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

  • 2.5 kg tomatoes
  • 1 kg bell pepper
  • 100 -150 g onions
  • 30 g garlic
  • 50 ml lemon juice
  • 50 -70 g sugar
  • 30 - 40 g salt
  • 2 bay leaves
  • ground red and allspice to taste

Cooking method:

To prepare such a homemade lecho, you need to cut the tomatoes, simmer under the lid until soft, then rub through a sieve and boil a little over low heat. Peel the bell pepper from the stalk and seeds, cut into strips. Onion cut into thin half rings. Put the onion and pepper in the tomato, add salt, sugar and spices, simmer covered for 10-15 minutes. Add minced garlic and lemon juice bring the mixture to a boil and remove from heat. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Look at the photo for the lecho recipes presented above:





Lecho with onions.

Ingredients:

  • 1 kg tomatoes
  • 1 kg bell pepper
  • 500 g onion
  • 15 g garlic
  • 70 ml vegetable oil
  • 20 ml 9% vinegar
  • 30 g salt
  • 50 g sugar
  • 1 bay leaf
  • black and allspice peas to taste

Cooking method:

Pepper cut into strips, onion - half rings. Grind tomatoes and garlic with a meat grinder or blender. Combine all vegetables, add spices, salt, sugar, oil and put on medium heat. Bring to a boil, reduce heat and simmer covered for 30-40 minutes. Pour in vinegar, stir, remove from heat. Hot homemade lecho prepared for the winter should be put into sterilized jars, rolled up, wrapped until cool.

Lecho from fresh pepper without tomato.

Ingredients:

  • 1 kg bell pepper
  • 20 g sugar
  • 20 g salt
  • 20 ml vegetable oil
  • 20 ml 9% vinegar
  • ground black and allspice to taste

Cooking method:

Before you cook lecho at home, the pepper must be thoroughly washed, peeled, cut into strips. Add the rest of the ingredients, mix, leave for 1-1.5 hours. Stir from time to time. Then put the pepper in sterilized jars, compacting with a spoon. Pour in the reserved marinade. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

  • 2.5 kg tomatoes
  • 1.5 kg of bell pepper
  • 1 kg carrots
  • 100 ml vegetable oil
  • 50 g sugar
  • 50 g salt
  • garlic to taste

Cooking method:

For this simple recipe lecho for the winter tomatoes and carrots need to be passed through a meat grinder, add vegetable oil and simmer over medium heat for 15-20 minutes. Bulgarian pepper cut into large strips, put in a tomato mass, add salt, sugar, garlic passed through a press, simmer for 15-20 minutes. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

  • 2.5 kg tomatoes
  • 1 kg bell pepper
  • 20 - 30 g garlic
  • 20 -30 g salt
  • 100 -150 g sugar
  • 2-3 g ground black
  • allspice and hot pepper
  • Bay leaf

Cooking method:

Cut the tomatoes, put in a saucepan, add salt, sugar, boil slightly over moderate heat. Bulgarian pepper cut into large cubes, put in a boiling tomato mass, simmer for 15 minutes. Add spices, chopped garlic, simmer for another 20 minutes, stirring occasionally. Remove bay leaf. Hot homemade lecho, put into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

  • 2 kg tomatoes
  • 1.5 kg of bell pepper
  • 1 kg zucchini
  • 500 g onion
  • 150 ml vegetable oil
  • 40 ml 9% vinegar
  • 100 g sugar
  • 60 g salt

Cooking method:

Before you cook lecho for the winter, you need to chop the tomatoes with a blender or meat grinder, add vegetable oil, and bring to a boil. Peel the peppers from seeds and stalks, cut into strips. Cut the zucchini into the same strip. Chop a bunch. Put the vegetables in a boiling tomato, add salt, sugar, simmer for 15 minutes. Pour in vinegar, bring to a boil and remove from heat. Hot lecho decomposed into sterilized jars. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20 minutes. Then roll up and let cool.

Here you can see another selection of photos for lecho recipes for the winter:





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

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

1 Lecho of bell pepper

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg of onions;

5-6 pcs. carrots;

0.5 st. Sahara;

1 st. a spoonful of salt;

1 st. vegetable oil;

2 tbsp. spoons of vinegar essence;

3 art. spoons of spicy tomato sauce.

Cooking:

Wash the tomatoes and scroll through a meat grinder. Remove the seeds from the peppers and cut the flesh into large pieces. Clean the rest of the vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Put all the ingredients for the lecho, except for the pepper, in a pan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, mix. Put on fire and boil. Add pepper and bring back to a boil. Boil for 15-20 minutes. Arrange the 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 peppers;

10-15 large cloves of garlic;

1 st. Sahara;

1 st. a spoon with a top of salt;

1-3 hot peppers or 1 teaspoon ground pepper or.

Cooking:

Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mass into a saucepan, add salt, sugar and put on the stove. After boiling, reduce the heat to a minimum and cook for 40 minutes. 10 minutes before cooking, add chopped garlic. Pour hot into hot-steamed jars and roll up.

3 Lecho with carrots

Products:

500 g of carrots, onions and sweet peppers;

2 kg of tomatoes;

1 st. sunflower oil.

Cooking:

Clean and wash vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat up in a saucepan sunflower oil. Add the onion, simmer for 5 minutes, add the carrots and simmer for another 5 minutes. Put the sweet pepper and simmer again for 5 minutes, the tomatoes for another 8 minutes. Salt lecho and hold on low heat for a couple of minutes. Arrange in sterilized jars, seal tightly and wrap the jars in a “fur coat”.

4 Lecho for the winter from 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 art. spoons of salt;

0.5 liters of sunflower oil;

3 pods of hot pepper;

6 large heads garlic;

2 teaspoons 70% vinegar.

Cooking:

Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Washed tomatoes and peppers (with seeds and stalks removed) also cut into cubes. Put the prepared beans, tomatoes, peppers and onions in a saucepan. Add salt, sugar and oil, mix. 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. A few minutes before the end of cooking, put them in a saucepan. Pour in acetic acid, stir. Arrange the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after complete cooling, store in a cool place.

5 Lecho "Delicious"

Products:

Lecho from bell pepper

2.5 kg of tomatoes;

1 kg of bell pepper;

1 large onion;

4-5 garlic cloves;

1 st. a spoonful of salt;

2 tbsp. spoons of sugar;

½ teaspoon ground red pepper;

4-5 bay leaves;

¼ tsp ground allspice;

1 st. a spoonful of table vinegar.

Cooking:

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes - until the foam disappears completely. To remove the seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and testicles, cut lengthwise into narrow strips. Peel the onion, chop into thin half rings. Put pepper and onion in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and lower the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mass 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 of sugar;

200 ml 6% vinegar;

200 ml refined sunflower oil;

3 art. spoons topped with salt.

Cooking:

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

7 Eggplant Lecho

Products:

2.5 kg of 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;

Hot peppers - optional;

A small bunch of parsley and dill;

1 st. a spoonful of salt;

0.5-1 st. Sahara.

Cooking:

Peel the eggplant, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of bitterness. Pour vegetable oil into a saucepan, bring to a boil. Carefully pour in tomato juice, put sugar, salt, add vinegar. After this mass boils, put the eggplant. 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 the garlic, passed through the garlic, and finely chopped greens. Arrange eggplant lecho in scalded jars, roll up and wrap until cool.

8 Diet lecho at home (without vinegar)

Products for 4 liters of finished lecho:

1.5-2 kg of red bell pepper (if you use green, you will have to store the workpiece in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 art. spoons of sugar;

2 tbsp. spoons of salt;

5 cloves;

10 peas of allspice;

Grated garlic and minced hot pepper- taste.

IMPORTANT: Do not add onions to lecho according to this recipe - it is not stored without vinegar.

Cooking:

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

Cooking:

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

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

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

10 Lecho simple

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.

Products:

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

Cooking:

Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into enamel pan and put to boil, let it boil, reduce the heat to a minimum and cook for 15 minutes.
Peel the bell peppers from the stalks and seeds, rinse, also lightly dry 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. Pepper should remain a little harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or machine roll. Turn the bowl over, cover with a towel and let cool. Store in refrigerator.

11 Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, 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 cup
Salt - 1 tbsp. spoon (with a slide).

Cooking:

Peel the bell peppers from the stalks and seeds, rinse and cut into medium-sized strips. Mix tomato paste 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.
Arrange the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool dark place.
Recipe variant: if desired, 30-40 black peppercorns can be added to the lecho along with vinegar.

12 Lecho stew

This lecho is more suitable as a 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 teaspoon.

Cooking:

Peel the bell pepper, rinse and cut into medium-sized 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. Tomatoes should be completely boiled.

Advice: 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, fragrant lecho, which, when hot, will perfectly complement grilled meat, and in winter will become a reminder of a hot 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 teaspoons (with a slide),
Dried basil - 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns - 15 pcs.,
Carnation - 3-4 pcs.

Cooking:

Blanch the tomatoes, remove the skin from them, cut the fruits into arbitrary pieces and pass through a meat grinder. Put in a saucepan and boil for 10 minutes over low heat.
Peel the peppers, rinse and cut into strips, add to the tomatoes along with sugar, salt, vinegar, mix, 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

Lecho with garlic - simple and fragrant dish. It does not require any special equipment other than a stove to prepare it, 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.

Cooking:

Wash the tomatoes and cut into small pieces, put in a saucepan and cook over low heat for 20 minutes. Peel the pepper, 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 put the chopped greens (basil or parsley) and pour in the vinegar. While stirring, boil for 5 minutes.
Pour the finished lecho into sterilized jars, close with lids, turn over, let cool and store in a cool place.

15 Lecho spicy

This recipe is for those who love spicy snacks. The dish is perfect for strong drinks, fried meat, grilled sausages. And, of course, it can be prepared for the winter. In addition, 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.,
Onion (large) - 2 pcs.,
Sugar - 1/2 cup
Salt - 1 tbsp. a spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (heaped).

How to cook lecho:

Pass the tomatoes through a meat grinder along with onions. Remove seeds from bell pepper and chili and cut into thin “feathers”. Transfer all vegetables to an enameled pan and set to boil. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce the heat to a minimum and cook for 20 minutes, remembering to stir occasionally so as not to burn.
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 dishes with horseradish, 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.

Cooking:

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

« super chef» wishes you bon appetit!

We need: 1 tbsp. = 250 ml

  • 2 kg tomatoes, net weight
  • 2.5 kg sweet sweet pepper
  • 0.5 st. vegetable oil
  • 0.5 st. Sahara
  • 1 tbsp with a hill of salt
  • 30 black peppercorns
  • 1 tbsp vinegar 9%

Cooking:

1. My tomatoes, remove the stalks, cut out the spoiled places and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin first.

2. Put a saucepan with twisted tomatoes, put on fire, put sugar, salt, stirring, cook until it boils, 15-20 minutes.

3. We clean the bell pepper from seeds and cut into slices, to your taste: squares, slices, straws. Put in tomato sauce and boil (after boiling) for 20 minutes, then put peppercorns and vinegar, mix, boil for 5 minutes.

4. In sterilized jars, put lecho and roll up the lids. Upside down and covered , leave to cool.

Kuban lecho with garlic

We need:

  • 2 cans of 380 gr tomato paste
  • 300 gr garlic
  • 5 kg bell pepper
  • 250 gr sugar
  • 300 gr vegetable oil
  • 100 gr salt
  • 1 bunch. parsley
  • 200 gr 6% vinegar

Cooking:

1. Dilute tomato paste with 0.7 liters of water and put on fire.

2. We clean the garlic and cut it arbitrarily, and put it in a tomato.

3. Put sugar, salt, vegetable oil into the tomato, mix and bring to a boil.

4. Chop the parsley and add to the mixture.

5. Peel and cut the bell pepper into slices, and when the tomato mixture boils, we throw it there. Pour vinegar into the mixture and cook for 20 minutes until the pepper becomes soft. , but it won't melt.

6. We pack in sterilized jars, roll up and cover warm until cool.

Delicious lecho for the winter proven recipe


We need:

  • 2 kg tomato
  • 3 kg sweet pepper
  • 10-12 pcs. onion
  • 1 st. vegetable oil
  • 1 st. Sahara
  • 100 ml 9% table vinegar
  • salt to taste

Cooking:

1. Prepare the jars: wash and put in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.

2. Pass the tomatoes through a meat grinder (it can be with or without skin), season with sugar, salt, vegetable oil, mix and put on fire to heat up.


3. We clean the onion and cut it arbitrarily: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil and boil for 1-2 minutes.


4. Peel the pepper and cut into strips, send to the tomato mass. Boil for 15 minutes, the pepper should be soft. Add vinegar, mix.


5. We shift into jars and roll up.

Real lecho in Hungarian


1st option

We need:

  • 3 kg sweet bell peppers
  • 1 kg of tomatoes
  • 3-4 carrots
  • 4 onions
  • 1 head of garlic
  • 50 g pork fat
  • 1 tbsp dried paprika
  • 3 tbsp white wine vinegar, peppercorns)
  • 2 tbsp salt, with a slide
  • 2 tbsp sugar, to taste
  • 1 bunch of greens
  • 1-2 bay leaves

Cooking:

1. Peel and chop the onion into rings.

2. Cut the lard into cubes and fry until cracklings, and fry the onion in this fat until transparent.

3. Peel the carrots and cut into slices, mix with paprika.

4. Wash the peppers, remove the seeds and cut into strips, 1 cm thick.

5. Scald the tomatoes with boiling water, remove the skin and send with the rest of the vegetables to a saucepan, simmer over low heat for 30 minutes.

6. Peel and pass the garlic through a press, send it to the saucepan to the peppers.

7. Here we add wine vinegar, salt, sugar, mix, put the bay leaf and simmer under the lid for 9 minutes. Taste what is missing, salt and sugar, add. We decorate the finished lecho with greens. Lecho can be eaten right away, or boiled for another 5 minutes, with herbs and rolled into jars.

2nd option


We need: 1 st = 200 ml)

  • 1 liter of water
  • 200 g vegetable oil
  • 200 g 9% vinegar
  • 2 tbsp salt
  • 5-6 tbsp sugar or 5-6 tbsp with a heap of honey
  • 1 head of garlic
  • 20-30 pieces of peppercorns
  • 4 kg of peeled pepper

Cooking:

1. Cut the pepper into slices or squares.

2. Pour water, vegetable oil, vinegar, salt, chives, allspice into a saucepan, mix, season with honey and bring to a boil.

3. In a boiling solution, put pepper in portions, in three doses, first the first batch, bring to readiness, take it out into a bowl and put another portion and so on. After that, put all servings back into the saucepan with syrup and boil under the lid until the pepper is translucent, 10 minutes.

4. Pack into jars and roll up.

Lecho “Peppercorn”


We need:

  • 2.5 kg tomatoes
  • 1 kg sweet pepper
  • 1 pc onion
  • 1.5 tsp salt
  • 2 tbsp Sahara
  • 3-4 bay leaves
  • 3-4 garlic cloves
  • 1 hot pepper
  • 0.5 st. vinegar 9%
  • 3 tbsp unrefined vegetable oil

Cooking:

1. Pass the tomatoes through a meat grinder and put on fire. Boil boil for 15 minutes.

2. Finely chop the peeled pepper into slices, onion into half rings, garlic into slices, and chop the hot pepper.

3. Dip pepper, onion, garlic into the tomato mass. Add salt, sugar, hot pepper bay leaf. Bring to a boil, remove the bay leaf, pour in vegetable oil and vinegar. We mix everything and put it in jars. , roll up.

Lecho according to the recipe from the grandmother's piggy bank


1st option

We need: for 15 pieces 700 g jars

  • 5 kg tomato
  • 3 kg sweet, green and red peppers
  • 2 kg onions
  • 2 kg carrots
  • 2-3 sprigs of parsley
  • 200 g sugar
  • 200 g vegetable oil
  • 100 g vinegar 9%
  • salt to taste

Cooking:

1. Tomatoes and greens, cut into small pieces, carrots into slices, the rest of the vegetables into strips.

2. Put on fire and boil for 20 minutes, then pack in jars and roll up.

2nd option


We need:

  • 2 kg tomato
  • 1 st. vegetable oil
  • 1 st. Sahara
  • 2 tbsp salt
  • 5 large carrots
  • 1 tsp acetic or citric acid

Cooking:

1. We pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, send to the stove, while stirring, bring to a boil.

2. We rub the carrots on a coarse grater and throw them into the tomato mixture, boil for 15 minutes.

3. We clean the pepper from the seeds and throw it into the tomato, boil for 15 minutes.

4. 5 minutes before the end of cooking, add vinegar or citric acid. Transfer to jars and seal tightly.

Bulgarian Lecho from homemade recipes


We need:

  • 2.5 kg bell peppers
  • 2-3 pieces of hot pepper
  • 1 st. water
  • 1 tbsp vinegar essence (dilute)
  • 2 liters of tomato juice
  • 1/2 st. vegetable oil
  • 2 tbsp salt
  • 150 gr sugar

Cooking:

1. We clean the pepper from seeds and cut it arbitrarily as you like.

2. Finely chop the hot pepper.

3. Vinegar essence is diluted with water.

4. Pour tomato juice into a saucepan and put on fire. Add vegetable oil, salt, sugar to it, bring to a boil and cook for 10 minutes.

5. Here, put the chopped bell and bitter peppers, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, pour in the vinegar essence, mix.

6. We transfer the finished lecho to jars and roll it up.

Enjoy your meal!

Hello dear hostesses! It's time for ripe vegetables, which means it's time to think about harvesting for the winter. An excellent use for them is a tasty and fragrant lecho! Agree, few people refuse this plate delicious appetizer. Although, it’s hard to say for sure whether it’s an appetizer or something else. After all, its application is universal. Sauce, salad, side dish, gravy - serve as you like.

The lecho that came to us from Hungary has changed a lot in the recipe. But one thing remains unchanged - the main ingredients were and remain tomatoes and sweet peppers. Their union is so good that even for decades no one could come up with a better one. As an addition, eggplants, onions, carrots and zucchini are most often used - in general, everything that grows in the garden.

Gourmets add honey, aromatic herbs and even cognac. Each of the recipes is shrouded in its secrets and unique taste. Today we will look at 6 recipes for this dish, which, in my opinion, are the most optimal and balanced. Try it too. They should definitely take pride of place in your cookbook.

I use each of the following cooking options every year, closing several jars. Thus, I bring variety to my daily lunches. Vedas even the most favorite dish It can get boring if you eat the same thing every day. And here is the treasured yummy on the table, and every day is varied.

most classic and quick recipe in front of you. I always cook it the most, because time is always short. Despite the lightness and simplicity, it turns out to be very tasty, just delicious.


Ingredients:

  1. 4 kilograms of tomatoes (I take ripe and fleshy fruits with sugary pulp);
  2. 5 kilograms of sweet pepper;
  3. 1 glass of vegetable oil;
  4. 1 tablespoon coarse salt;
  5. 1 full glass of sugar;
  6. 2 tablespoons of vinegar;
  7. a few peppercorns.

Ingredients, depending on the stock, can be changed, for example, using 2 kilograms of tomato and 2.5 kilograms of pepper. Accordingly, the remaining components in this case should be taken half as much.

You can take any tomatoes. The main thing is that they are ripe and sweet enough.


The pepper should be elastic, juicy and sweet. It must be freed from the insides and the stalk. Then cut it into large slices so that they can fit in your mouth. Pieces that are too small can quickly boil and turn into porridge.


Wash the tomatoes and grind in a meat grinder. You can grind them in a blender. Pour the mass into the dishes for cooking and place on the stove. At this stage, you need to salt, add granulated sugar. Also pour in vegetable oil. Stir and wait until it boils.


As soon as the sauce begins to boil well, you need to reduce the power to a minimum and cook for about 20 minutes. During this time, it will become thicker, excess liquid will evaporate.

Then add the bell pepper to the bowl. At first glance, it may seem that there is much more pepper than sauce. Do not worry, after a few minutes it will boil down and lie down well in the juice. Boil peppers for 40 minutes after full boil.


As I said, after 35 minutes the mass had already boiled down well and began to look more “friendly”. Now, 5 minutes before readiness, you need to add vinegar and mix. After 5 minutes, you can remove from the stove and place in jars.


In each jar, previously sterilized, put 2-3 peppercorns. Spread the pieces of vegetables first, and then pour the tomato mass evenly. Roll up boiled lids and turn over. Wrap with a blanket and leave for 12 hours.


Everything, the snack is completely ready for storage for the winter.

Recipe for lecho from tomatoes, peppers and carrots for the winter

Here I add, in addition to peppers and paprika, carrots and onions. Onions give an excellent aroma and taste, and carrots also have a golden color. Prepare everything you need, we begin.


Ingredients:

  1. 2 kilograms of ripe (maybe even overripe) tomatoes;
  2. 2 carrots;
  3. 3 medium sized onions;
  4. 2 kilograms of sweet pepper;
  5. a quarter cup of sugar;
  6. 1 tablespoon of salt;
  7. half a glass of vegetable oil;
  8. a few peppercorns (about 1 teaspoon);
  9. 2 tablespoons of vinegar.

First of all, let's do tomato sauce. It's easy to prepare it. Wash the tomatoes and place in a saucepan with water.


Cook for 7-10 minutes. Then wait for cooling and peel the vegetables from the skin. She boiled and can be easily dealt with.

In this form, beat the tomatoes with a blender to a paste.


Put the dishes with the tomato mass on the stove and wait for the boil. After that, add grated carrots, granulated sugar and coarse salt there. Boil 10 minutes.

Cut the pepper into arbitrary pieces and send to the saucepan 10 minutes after the carrots.

Fry the onion vegetable oil and also transfer to a common utensil for cooking.

Boil for another 30-40 minutes (depending on the type of pepper).

Willingness to determine the taste of peppers. It should be moderately boiled, while having a light crunch. This is considered the ideal state for lecho.

A couple of minutes before removing from the stove, add the remaining products - peppercorns and vinegar. Stir and let sit for another 3-4 minutes.


This completes the preparation. Now lecho needs to be transferred to prepared jars. You should not hesitate, the mass should be hot.

Anything that does not fit in the jar can be left for testing. As soon as the salad has cooled down, it can be eaten. Enjoy your meal!

Lecho of cucumbers for the winter

Lecho with the addition of cucumbers turns out to be even brighter and more tasty. Crispy cucumbers will drive anyone crazy. This is one of the most popular dish options in our family, so I cook it often and a lot. I suggest you try it too.


Ingredients:

  1. 2 kilograms of ripe tomatoes;
  2. 1 kilogram of fleshy juicy pepper;
  3. 2.5 kilograms of medium-sized cucumbers;
  4. half a kilo of onions;
  5. 2 heads of garlic;
  6. 2 tablespoons of vinegar;
  7. 2 tablespoons without a hill of salt;
  8. half a glass of granulated sugar.

Skip the tomatoes, previously washed and dried, through a small meat grinder. Do the same with peppers and garlic. Pour the vegetable mass into a cauldron or any other cooking container. Add salt, granulated sugar and vegetable oil.


Put on fire and wait until it boils.

While the mass boils, prepare the following ingredients. Mash the cucumbers and remove the ends. If the fruits are small, they need to be cut into circles. Grind larger cucumbers into half rings. The width of the pieces should be no more than 5 millimeters.


Cut the onion into thin half rings or quarters.

Boil the mixture of pepper, tomatoes and garlic after boiling for 10 minutes. During this time, excess moisture should evaporate and the mass will thicken slightly.

Then add onions and cucumbers. Stir and simmer for 10 minutes.


3 minutes before readiness, add vinegar and stir.

Prepare banks in advance. They need to be processed either with steam or high temperatures. I do this in the oven, microwave or steamer.

Pour hot lecho into jars and close with lids.


The next day, cooled cans can be transferred to the basement or cellar.

Such an appetizer will not last long on the table. With us, it scatters even before the middle of winter, no matter how much I prepare it.

Incredibly tasty preparation of cucumber lecho

This is a very tasty salad of cabbage and cucumbers. Rich, bright, with a fantastic taste and a successful combination of ingredients. Once you try this delicious treat, you won't be able to stop. See for yourself!


Ingredients:

  1. kilogram of tomatoes;
  2. a kilogram of sweet pepper in a seeded form;
  3. kilogram of young cabbage;
  4. half a kilo of onions;
  5. kilogram of cucumbers;
  6. half a kilo of carrots;
  7. half a glass of sugar;
  8. a glass of vegetable oil;
  9. 2 tablespoons of salt without peas;
  10. 150 grams of vinegar;
  11. 10 laurels;
  12. 15-20 peppercorns;

Cucumbers and tomatoes cut like a salad.


Grate the cabbage or chop finely. Sprinkle with salt from the total amount prepared. Knead with your hands to speed up the process of juice formation.


Cut the onion into half rings, turn the carrots and peppers into straws.

Combine all chopped vegetables in a bowl for cooking. Pour sugar, the remaining amount of salt and pour oil. Add peppercorns and parsley. You also need to pour 1/3 of the norm of vinegar, mix and leave in a warm place under the lid for 1 hour.


At this stage, it turns out a great salad so that you can have a snack right now. You can set aside a little and taste. However, for winter storage, the dish will still have to be boiled.


After an hour, put the salad on the stove and cook after boiling for 10 minutes. First you need to cover with a lid, for the fastest boiling.


Add the remaining vinegar and after a minute you can start laying out the jars.


So, in less than 2 hours you can cook delicious salad for the winter. A real vitamin storehouse in every jar!

Lecho of garlic arrows

Every gardener who has grown garlic at least once has faced the question of where to put the garlic arrows. Many simply throw them away, never knowing that they can be put into action. After all, they contain a lot of useful substances for the body. Especially they will be needed in winter, during a period of acute lack of vitamins and frequent colds.

In addition, their presence in lecho gives an unsurpassed aroma and taste. Try it!


Ingredients:

  1. kilogram of prepared arrows of garlic;
  2. half a kilo of carrots;
  3. 300 grams of onion;
  4. half a kilo of sweet pepper;
  5. 5 heaping tablespoons of tomato paste;
  6. half a glass of vegetable oil;
  7. 1 liter of water;
  8. 2 tablespoons of sugar;
  9. 1 full tablespoon of salt;
  10. 1 tablespoon of vinegar 9%;


Wash the garlic arrows, remove the "turrets", leaving only the trunks. They need to be cut into small pieces. Put in a saucepan and pour half a liter of water (half the prepared rate). Put on fire.


Boil 5 minutes. In the remaining amount of water, dilute the tomato paste until completely distributed. Pour the resulting juice into the garlic arrows and salt. You also need to add granulated sugar and mix.


Cover with a lid and simmer for another 10 minutes on low heat.

Chop a carrot on a medium grater.

Finely chop the onion.

Pepper cut into small cubes.


Stir all the contents well, wait for the boil and boil for 10 minutes.

Add vinegar, sunflower oil and cook for 5 minutes.

It may seem that the pepper is not fully cooked - this is normal. After laying the jars, the contents will pass through a kind of thermal bath, where they will have time to “reach”.


Lecho is ready and requires immediate bottling in jars!

Lecho from zucchini for the winter

We will consider this recipe with zucchini. They are very tender and perfectly complement the rest of the dish.


Ingredients:

  1. 1 liter of water;
  2. a glass of sugar;
  3. 350 grams of tomato paste;
  4. 1 tablespoon of salt (with a small slide);
  5. 2 kilograms of peeled and prepared zucchini;
  6. half a glass of vinegar 9%;
  7. 5 medium sweet peppers;
  8. 5 small onions.


If you are using older zucchini, with pronounced seeds and hard skin, then they need to be peeled and gutted. Young fruits can be cut in pure form.

Cut them into medium sized cubes.


Peppers clean from the insides and cut into medium-sized slices.

Onion cut into half rings.

Pour cold water into a cooking bowl. Stir in the tomato paste and wait until it boils.


Then add vinegar, oil, granulated sugar and salt, preferably coarse. Mix thoroughly and let it boil. Then add zucchini and boil for about 15 minutes, no more.


Add peppers, wait until it boils and simmer for another 10 minutes. Then add onion half rings and boil again for 10 minutes.


Arrange in jars, screw on the lids and put upside down. Cover with a warm blanket and leave for the rest of the day and night. Store in the basement in the morning.

What was born in the garden, it was useful in lecho. best recipe the best does not exist. They are all delicious and wonderful in their own way. Therefore, if it seems to you that some other product is missing in one of today's recipes, feel free to include it in the list.

I love to experiment and try new things. Share your signature recipes in the comments. I would be glad if my today's lechos become your permanent way of canning. See you soon!