How to cook sweet lecho. Delicious homemade treat for the winter

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. Homemade lecho prepared according to this recipe should be put into sterilized jars, rolled up, turned over and wrapped until cool.

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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 recipe simple lecho 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.

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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 an onion bell pepper, butter, 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:

Lecho is a traditional Hungarian dish, a culinary calling card of the country. Such a preparation turns out to be tasty, bright, juicy and appetizing. It will easily act as an appetizer for family dinner but it will also look great on a dinner table. There are many interpretations of conservation. Below are the most popular recipes.

How to cook lecho for the winter

Rich taste and the benefits of preserved vitamins are the features that distinguish lecho recipes for the winter. This autumn fragrant preparation is very popular in our country. The lecho recipe for the winter has a lot different options, a classical conservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you properly prepare an appetizer:

1. For preservation, it is recommended to use only ripe tomatoes.
2. homemade lecho don't cook for too long. Vegetables should remain tough and not fall apart.
3. The denser the tomatoes, the tastier and more satisfying the workpiece will turn out.
4. When added to salad herbs it is worth remembering that basil, parsley, marjoram, cilantro (in dried form) are in perfect harmony with pepper and tomatoes. Herbs are best added to the dish shortly before cooking.

Spicy homemade lecho with onion and garlic

Spicy conservation sure to please fans savory dishes. The recipe for "fiery" lecho on winter light. For the dish you need the following ingredients:

• pepper (red, orange, better rotunda) - 1 kg;
• tomatoes (dense, ripe) - 2.5 kg;
• onion (large, white) - 1 pc.;
• garlic - 40 grams;
• sugar or light honey - 2 tbsp. spoons;
• Lavrushka - five pieces;
• salt - 1 tbsp. l.;
• chili, another red hot pepper(ground) - 1/2 tsp;
• vinegar essence (or vinegar) - 1 tbsp. l.;
• oil (preferably sunflower, but odorless) - 5 tbsp. spoons.

1. Water, spices and tomato paste are mixed in a saucepan.
2. The resulting mass is brought to a boil.
3. Peppers and zucchini, cut into slices, are laid in the marinade. Vegetables are boiled for half an hour.
4. 15 minutes before the end of the preparation of the salad, vinegar is poured.
5. The appetizer is rolled into jars and wrapped until cool.

Cooking lecho for the winter from cucumbers

Cucumber preparation - delicious salad that adults and kids will love. This recipe calls for the following ingredients:

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

Preservation recipe:

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

Recipe for lecho for the winter without sterilization

Especially for those housewives who do not like to spend a lot of time in the kitchen, there is an excellent recipe for harvesting without sterilization. Required products:

• tomatoes - 1 kilo;
• Bulgarian sweet pepper - 3 kg;
• sugar - 1 cup;
• vinegar essence - 1 tsp;
• salt - two tbsp. l.;
• vegetable oil - 200 g;
• dill or parsley.

The salad is prepared like this:

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

Video: preparing lecho for the winter in a slow cooker

Sweet bell pepper is 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 lecho recipe is the simplest, it requires the least labor and time from you.

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

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

Bell 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!

How to cook lecho at home? This question becomes especially relevant at the very end of summer. After all, it is at this time of the year that all the necessary vegetables ripen in the beds, from which you can make very delicious sauce for the winter. If you do not know how to cook lecho, then we bring to your attention several recipes for its preparation.

General information

Under the name "lecho" have become very popular in our country recently. It happened in the early 90s, when the first jars with fragrant and very delicious snack. It should be noted that lecho is the National dish Hungarians.

Recipes for such preparations were passed down from generation to generation. However, each hostess brought her own changes to its preparation. As a result, today there are an unprecedented number of different ways to create this delicious and a simple dish. As for the traditional recipe for Hungarian lecho, it involves the use of bacon fried in a pan. If you want to use the Bulgarian way of cooking, then you should stick to minimalism. After all, the inhabitants of this state make a very tasty lecho exclusively from sweet peppers and ripe tomatoes.

In our country, housewives prefer to make such preparations from many different vegetables. So, eggplants, carrots, cucumbers, onions and even zucchini are often used. It should also be noted that almost every Russian housewife has her own personal recipe for making this delicious snack.

Cooking a quick lecho from as a side dish

As a rule, such a dish is prepared for the future. Indeed, in winter, sometimes you really want to open a jar of fragrant lecho and enjoy the taste juicy vegetables in a tomato. But often such a dish is used as a regular side dish. To do this, vegetables are stewed over low heat, adding all the necessary spices, and then immediately distributed on plates and served at the table along with meat or sausages.

So to prepare tomato lecho as a side dish, you should purchase:

• ripe soft tomatoes - 4 pcs.;
• hot pepper - 2 pods;
• large bulbs - 2 pcs.;
• fresh Bulgarian pepper - 10 pcs.;
• fresh greens (parsley, dill) - in a small bunch;
• black pepper and fine table salt - apply to taste.

Food processing

Before cooking lecho, you should carefully process all prepared vegetables. To do this, you need to clean the fresh bell pepper and onions, and then chop them into thin strips. Next, you need to cut fresh tomatoes into small cubes. Concerning capsicum, then it should be finely chopped.

Heat treatment

After preparing the components, you need to take a deep frying pan, put onions, hot and sweet peppers in it, and then pour in about 100 ml of water and simmer for 10-11 minutes under a closed lid. Next, you need to add chopped tomatoes, fine salt, fresh chopped herbs and black allspice to taste to the vegetables. After mixing all the ingredients, they should be stewed for exactly half an hour.

Proper serving to the table

Now you know how to cook lecho as delicious side dish. After the vegetables have cooled completely, they must be kept under a closed lid for ¼ hour, and then served. It should be noted that this dish is ideal for fried sausages, pasta and meat.

Preparing lecho for the winter

If you really like spicy snack, which can be opened and presented to the table at any time of the year, we recommend that you make it yourself. This will require:

• refined vegetable oil - 250 ml;
• fresh Bulgarian pepper - 3 kg;
• gruel from fresh tomatoes - 1 l;
• table vinegar 6% - 1 cup;
• fresh carrots of medium size - 1 kg;
• granulated sugar- about 250 g;
• fine table salt - 2 tbsp. tablespoons (maybe a little more, to taste).

Preparation of ingredients

To make lecho with carrots, you should wash the tomatoes well and chop them into a pulp using a blender or meat grinder. As a result, you should get about 1 liter of thick tomato juice. Next, you need to clean the bell pepper from the stalks and seeds, and then cut them into not very large slices. As for carrots, it should be peeled and grated on a large grater.

Cooking process

After processing all the ingredients, you should proceed to the direct cooking of lecho for the winter. This requires mixing table vinegar, vegetable oil and tomato puree in a deep saucepan, and then add granulated sugar and All ingredients must be mixed and brought to a boil. Next, put the chopped bell pepper and finely grated carrots into the dishes.

Final stage

After boiling the vegetables for about 10-14 minutes, you need to start laying them out in sterilized jars. Next, the container should be rolled up with lids, turned upside down and wrapped in a blanket. After the blanks have completely cooled, they need to be removed to the cellar. It is not recommended to open such an appetizer immediately. After all, to saturate the taste and aroma of spices, vegetables should be closed for about 1.5-2 months.

Lecho with tomato paste

If you don’t want to mess with fresh tomatoes, then you can make lecho preparations using the usual one. For this, we need:

• tomato paste - 800 ml;
• sweet pepper fresh - 2 kg;
• fine sugar sand - 5 large spoons;
• table salt - a large spoon without a slide.

Cooking process

Bulgarian lecho must necessarily include sweet peppers. It must be washed well, and then cut off the stem, remove the seeds and partitions. Next, it is recommended to cut the vegetables into large squares or slices.

After the main product has been processed, you should take tomato paste, dilute it with an equal amount drinking water and then add table salt and The resulting mass must be brought to a boil in a large saucepan. Next, put the chopped bell pepper in the dishes. All ingredients must be boiled for 20 minutes, and then poured into sterilized glass jars and sealed. After that, the filled containers need to be turned upside down and wrapped in a blanket for a day. You can store such a blank until late spring. It is recommended to use it 1.5 months after preparation.

Lecho with eggplant

Another favorite recipe such a preparation is an eggplant lecho. It gets thicker. To prepare it, we need:

• fresh Bulgarian pepper - 1 kg;
• eggplant as young as possible - 4 kg;
• fresh carrots - 1 kg;
• garlic cloves - 10 pcs.;
• soft tomatoes - 2 kg;
• bulbs - about 10 heads;
• table vinegar - 250 ml;
• refined vegetable oil - 500 ml;
• sugar sand - 250 g;
• table salt - 4 large spoons.

Component processing

To prepare such a lecho, it is necessary to process all the purchased vegetables:

Cooking lecho on the stove

For self cooking lecho for the winter should take a large enamel basin, put in it tomato puree, refined vegetable oil, sugar and salt. Bringing the ingredients to a boil, you need to add bell peppers, onions, as well as eggplant and carrots to them. After mixing the products, they should be stewed at an average temperature of about 30-35 minutes. At the very end, grated garlic cloves must be laid out in the vegetable mass.

Testamentary stage

The finished lecho should be distributed in sterilized jars and rolled up immediately. Next, the containers must be turned upside down and left under the covers for a day. After that, the workpiece must be removed to the cellar. You can use it only after 1-1.5 months.

Lecho with cucumbers

Lecho with cucumbers is a fairly popular appetizer that can be safely served at the dinner table. It should be noted that a distinctive feature of such a lecho preparation is that during its use you feel how juicy and fragrant cucumbers crunch very tasty in your mouth.

So, for the preparation of winter vegetable snack we will need:

Cooking delicious snack

Before cooking such a lecho on the stove, twist fresh tomatoes and bell peppers in a meat grinder. Next, to the resulting mass, you must add table vinegar, vegetable oil, table salt and granulated sugar. All ingredients must be mixed, put on the stove, bring to a boil and cook for exactly 15 minutes. After the specified time, you need to add to the tomato gruel fresh cucumbers, pre-cut into rings. After boiling the vegetables for another 10 minutes, add the grated head of garlic to them.

We serve lecho to the table

After the lecho is ready, it must be distributed in sterilized containers, and then rolled up hermetically. Having withstood the workpiece in the cellar for about one and a half months, it can be safely served at the table. To do this, the appetizer must be put in a small bowl. You can use it with bread, and add it to various dishes as a fragrant sauce. For example, spaghetti is very tasty if you mix the finished hot product with lecho, and then immediately serve it to the table along with sausage or sausage.

In the season of conservation, preparations for the winter, and a variety of autumn vitamins, we strongly advise you to cook and roll up an amazing, vitamin and invariably popular dish of all feasts - bell pepper lecho.

The constant components of lecho are sweet bell peppers, tomatoes, onions, garlic, and then it all depends on your desire - you can add carrots, cabbage, cucumbers and other vegetables.
There are a great many recipes for lecho, as you can see by reading our article. And each housewife has her favorite option, or even more than one, of preparing this dish. Someone prefers delicate taste, others like the spicier version.

Recipe for spicy lecho

Lecho is originally a dish of Hungarian cuisine, which is famous for its "sharpness". Per original taste and satiety lecho quickly appeared on the menu of the countries of central and eastern Europe and today it is one of the most popular preparations for the winter.
Often lecho is made from zucchini and eggplant, but we will be true to the classics and share traditional recipe lecho, based on tomatoes and bell peppers.
Ingredients:
tomatoes - 3 kg;
bell pepper - 3 kg;
hot red pepper - 1-2 pods;
salt - 4 tablespoons;
sugar - 1.5 cups;
apple cider vinegar 6% - 60-80 ml;
2 bay leaves;
peppercorns 6-8 pieces;
vegetable oil - 200 ml.
We twist the tomatoes in a meat grinder, simmer for 15 minutes over low heat, then add salt, sugar, vegetable oil, put chopped peppers there and cook over low heat for 20 minutes. After that, add peppercorns, lavrushka, vinegar and boil for about 5 minutes more. Arrange in sterilized jars and close.
At the last stage, we put the closed jars upside down, “wrap up” and leave to cool completely for 1-2 days.

Sweet and spicy bell pepper lecho

The main ingredients for any lecho are fresh tomatoes and fresh bell peppers. At the same time, it is much better to take the most ripe tomatoes than unripe and hard ones - they will still be ground into juice.
It is advisable to take peppers for lecho in different colors. The fact is that peppers of different colors contain different amounts of certain vitamins and useful elements. Therefore, lecho from green, red and orange peppers will be much more useful than exclusively from red or exclusively from green peppers.
The ratio is 1 kilogram of pepper to 2 kilograms of tomatoes. Garlic, hot pepper and other spicy ingredients - to taste. It is advisable to take a fixed amount of salt and sugar - this will make the lecho moderately sweet. In the traditional version, half a glass of sugar is taken per kilogram of bell pepper, and a teaspoon of salt is enough for this volume.
Tomatoes must be crushed in any way possible, after removing the peel from them, scalded ahead of time with boiling water. Blender, grater, meat grinder - any method will do. The main thing is that the tomatoes turn into tomato slurry.
Bulgarian peppers, on the other hand, need to be cut into small pieces (although some people like it when almost a quarter of whole peppers float in the lecho). Peeled garlic should be cut into small pieces.
After that, vegetable oil must be poured into the tomatoes at the rate of 50 grams per kilogram of tomatoes. Pour in all the garlic and mix well. After that, the resulting mass must be poured into a saucepan or cauldron and begin to cook over high heat, after the start of boiling, reduce the gas. After boiling, add sugar and salt to the tomato juice, stirring the mass well again.
Next, you need to add all the bell peppers to the tomatoes and wait for the mass to boil again. After that - pour in a little more oil (30 grams per kilogram of tomatoes) and add a little vinegar - for conservation.
The resulting mixture must be poured into sterilized jars and rolled up. Lecho should stand in a dark and relatively cool place. Cans cannot be left in the sun - otherwise they will explode, decorating the room with cheerful stains and streaks, as well as refreezing - then the taste will not be so saturated. The approximate shelf life of such a lecho is about eight months.

Quick lecho from bell pepper

Bell pepper lecho is a wonderful appetizer on the festive table and an excellent sauce for main courses.
For the preparation of bell pepper lecho, red and yellow fruits are taken, thanks to which this dish has a truly bright and festive look.
This is a paprika lecho, slightly sweet in taste, moderately sour and not spicy.
Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
1 glass of vegetable oil,
2 tbsp. spoons of 9% vinegar,
1 cup of sugar,
3 art. spoons of salt.
Wash all vegetables well.
Grind tomatoes in a blender or in a meat grinder.
Peel the bell pepper from the seed box and cut into wide strips.
Place tomato puree in a large saucepan, add sugar, salt, vegetable oil and bring to a boil.
Then add bell pepper to the tomato mass and cook over medium heat for 30 minutes, stirring occasionally.
Add vinegar to the lecho and mix.
Arrange bell pepper lecho in sterilized jars and roll up.
Turn the jars of lecho over, wrap with a blanket and leave to cool completely.
Store bell pepper lecho in a cool place.
Ready-made bell pepper lecho can be added to soups, as well as served with potato and rice side dish or with pasta.

Red bell pepper lecho recipe

Lecho is very tasty served in winter as a sauce for second courses. Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone likes, this dish always diverges with a bang.
The lecho recipe is affordable and easy to prepare.
Lecho is very tasty served in winter as a sauce for second courses.
Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone loves, this dish diverges with a bang for festive table. Usually guests ask for another supplement, and thrifty housewives will definitely take note of the recipe from you.
Ingredients:
3 kg of red (possible with the addition of yellow) bell pepper, 3 kg of tomatoes, 1 head of garlic, 10 black peppercorns, 1 glass of vegetable oil, 1 glass of sugar, 5 tbsp. spoons of 9% vinegar 2 tbsp. spoons of salt.
Wash all vegetables.
Pass the tomatoes through a meat grinder (or blender) and strain from the cake.
Remove the core and seeds from the bell pepper and cut into strips about 1 cm thick.
Add oil, sugar, salt to the tomato puree, bring to a boil and let simmer for 5 minutes.
Place the bell pepper in the tomato juice and cook covered.
Keep in mind that the longer the vegetables are cooked, the softer they become, so you can choose the cooking time yourself depending on your taste.
If you prefer crispy peppers, then this recipe lecho limit yourself to 7-10 minutes of cooking pepper. If you are a fan of soft vegetables, cook the pepper for 20-30 minutes.
Add chopped garlic, black pepper, vinegar to the lecho and cook for another 5 minutes.
Pour the lecho into sterilized jars and roll up.
Turn the jars over, cover with a towel or blanket and leave to cool completely.

Tender lecho with carrots

Ingredients:
Tomatoes - 2 kg,
Bulgarian pepper - 1 kg
Carrots - 1 kg
Vegetable oil - 5 tbsp. l.
Vinegar essence - 1 tbsp. l.
Sugar (sand) - 5 tbsp. l.
Salt - 1 tbsp. l.
Water - 1 glass.
Preparatory stage. If you want to make significant supplies for the winter, then all jars for lecho must be sterilized (as well as metal seaming lids).
Take care of the marinade. To do this, wash the tomatoes, remove their stalks, cut into pieces and twist in a meat grinder. After receiving a certain amount of tomato juice, add salt, sugar and vegetable oil there. Put the tomato juice on low heat and bring to a boil. After boiling, the mixture should continue to stand on a very slow gas for another forty minutes.
Take care of vegetables. Wash carrots and bell peppers. Remove the top layer from the carrots and cut off the back parts, remove the seeds and stalks from the bell pepper. Cut the carrots into long strips, and the peppers - large enough, but so that it is convenient to eat.
Add the vegetables to the boiled tomato juice, bring it back to a boil and keep it for another twenty minutes. After that, you need to add vinegar essence to the lecho and mix well.
Pour the lecho into prepared jars and roll up immediately. Cool jars with lecho should be upside down, wrapped in a blanket or sweater. This product can be stored even at room temperature but always out of direct sunlight.
It's just basic recipe how to cook pepper lecho. If desired, you can (and should!) Add a variety of different components there, providing a brighter and more expressive taste. For example, you can add a certain amount of garlic, spices or fragrant herbs there. It would be very appropriate to look like hot pepper, peeled from seeds and cut into very thin half rings - it will make the lecho much piquant and spicy.
The main danger of this recipe is that carrots can boil in tomato juice, become lethargic and amorphous. This can be easily prevented by frying the carrot sticks in a separate pan for two to three minutes over high heat.

Lecho with cabbage

Taste the rich summer vegetable taste of bright lecho with bell peppers, tomatoes, carrots, cabbage and spices.
Ingredients:
tomatoes - 3 kg
cabbage - 1 kg
carrots - 1 kg
onion - 1 kg
Bulgarian pepper - 1 kg
sunflower oil (glass) - 1 pc.
vinegar - 125 gr
sugar (glass) - to taste
salt - 3 tbsp
greens - to taste
black peppercorns - to taste
Grind tomatoes in a meat grinder. Boil, boil for about 20 minutes. Cut the onion into half rings. Grate carrots on a coarse grater. Pepper cut into strips. Shred the cabbage. Add everything to the tomato, mix well. Add salt, sugar, butter, spices, herbs. After boiling, cook for another 20 minutes. Pour in the vinegar and boil for another 5 minutes. Arrange in prepared clean, dry, sterile jars. Roll up. Wrap in a blanket and leave for a day, until cool.

Lecho for the winter in a slow cooker

The original recipe for lecho with cucumbers. This sauce has a fine structure and moderately spicy taste. A multicooker will help to cook it.
Ingredients
Bulgarian pepper - 1.5 kg
Garlic - 25 gr
Hot pepper - to taste
Tomato juice - 500 ml
Salt - 1/2 Art. l.
Table vinegar 9% - 45 gr
Sugar - 100 gr
Vegetable oil - 100 ml
cucumbers - 2 kg
Finely chop the bell pepper, removing the seeds in the process. Cucumbers cut into circles with garlic and hot pepper. In a separate bowl, mix tomato juice, salt, sugar and vegetable oil. We throw sweet peppers, cucumbers, garlic, hot peppers into one bowl, mix and put in a slow cooker. Leave in the "Extinguishing" mode for 40 minutes. Half an hour after the start of stewing, add tomato sauce. We boil water in a slow cooker. We put banks on sterilization. Boil the lids. Boil in a saucepan for 5 minutes. The resulting lecho is poured into jars. We roll up the banks, turn them over to cool.