Tomato lecho for the winter is finger licking good. Pepper lecho and tomato and onion: cooking features and tips

Lecho salad for the winter is considered one of the most popular summer recipes available in the arsenal of every housewife. And yet, practice shows that there are much more real salads, known as lecho, than you can imagine. Among the recipes you can find the Bulgarian, Hungarian version of the preparation, pepper and tomato salads, lecho with eggplant and zucchini. There is a very tasty appetizer dish - tomato salad with peppers and smoked sausages.

Our review will make you a real chef who can prepare lecho according to 15 different recipes. You will be able to surprise not only your household, but also your guests, since most of the recipes will become the basis for winter salads served on the holiday table. The main challenge is to find recipes that preserve the taste and aroma of summer peppers, as well as other toppings used to prepare this dish.

Note from the chef! Lecho is a national Hungarian dish that has entered European cuisine. According to existing traditions, the dish does not have a stable recipe, but its basis is pepper, tomato and onion. In Germany it is served as a side dish for smoked sausages.

In other countries, it is preserved with the addition of meat, including sausage. In Hungary, lecho is served separately, pouring beaten eggs over a hot dish, and served with white bread. By the nature of its preparation, the Hungarian dish is similar to the French ratatouille.

How to prepare lecho salad for the winter - 15 varieties

Basic lecho recipe - the best and simplest recipe from pepper and tomato

In Russia, the most popular is thick lecho; in this recipe, part of the tomato is added at the very end of cooking. There are recipes with carrots and fried onions. At the same time, the simplest and most often used dish for preparations is a dish based on fleshy tomatoes and sweet bell peppers.

Ingredients:

• sweet pepper - 3 kg;
• tomatoes - 2 kg;
• sunflower oil - 0.25 kg;
• sugar - 200 g;
• salt - 2 tbsp;
• table vinegar (9%) - 100 ml.

Preparation:

This recipe is specially taken as a basis, since store-bought products are suitable for its preparation. Prepare the tomato by grinding the tomatoes in a meat grinder. Make the sauce by adding sugar, salt and butter to the tomatoes. The oil will prevent the mixture from burning. The mixture needs to be brought to a boil, but in the meantime prepare the pepper by cutting it into slices. Add chopped vegetables, bring to a boil and cook over low heat for 20 minutes, stirring 2-3 times. Vinegar is added in 5 minutes, stirred and cooked until tender. The mixture is transferred to pre-sterilized jars and closed.

This recipe features rustic tomatoes and a delicate texture and sweetness. The recipe is easy to master quickly even without experience in preparing canned food.

Ingredients:

• sweet pepper - 3 kg;
• tomatoes - 2 kg;
• sunflower oil - 150 ml;
• sugar - 250 g;
• salt - 2 tbsp;
• table vinegar (9%) - 2 tbsp.

Preparation:

Make tomato sauce by grinding tomatoes in a meat grinder. Bring to a boil and simmer over low heat for 20 minutes, stirring. Add pepper, sugar, salt and sunflower oil to the tomato. Thanks to the oil, the mixture will not burn. Bring to a boil. Boil for 20 minutes and seal in jars. Vinegar is added 3-5 minutes before the end of cooking. Transfer to warm sterilized jars.

This recipe is good because it is prepared in small portions. The salad turns out thick, aromatic and very tasty. Traditionally, for lecho they try to use large, fleshy fruits with natural sweetness.

Ingredients:

• sweet pepper - 1.5 kg;
• tomatoes - 1-1.5 kg;
• carrots - 2-3 pcs.;
• medium onion - 3-4 pcs.;
• sunflower oil - 50-70 g;
• sugar - 100 g;
• salt - to taste;
• table vinegar (9%) - 1 tbsp;
• garlic - 3 cloves;
• bay leaf - 3 pcs.;

Preparation:

Grind the tomatoes, chop the onions, peppers and carrots. Bring the tomato to a boil, add the carrots, simmer for 15 minutes. Add onion and cook for 5-7 minutes. Add pepper and simmer for 20-25 minutes. But you need to close the lid after boiling and stirring. Add butter, salt and sugar at the same time. At the end of cooking, add vinegar, bay leaf and garlic for 5-7 minutes. Close with sterilized jars.

This recipe adds greens. Otherwise, the dish resembles the first two cooking options, but has its own characteristics. It is designed for busy people who do not have extra time. The recipe includes tomato juice with pulp. Thanks to this, cooking time is halved. You can prepare it from tomato paste; you will need 0.5 kg of paste and 1.5 liters of water.

Ingredients:

• sweet pepper - 3 kg;
• tomato juice - 2 liters (500 g of tomato paste and 1.5 liters of water);
• tomatoes - 4-5 pcs.;
• sunflower oil - 200 ml;
• sugar - 100 g;
• salt - 2 tbsp;
• table vinegar (9%) - 2 tbsp;
• greens - dill and parsley;
• seasonings (coriander, cumin, 3 bottles of cloves, turmeric, basil, black pepper) - to taste.

Preparation:

Prepare tomato sauce by heating the prepared juice. Chop the greens, add to the sauce, add vinegar, sugar, salt and pepper. Add spices to taste. After boiling, pour in sunflower oil. Pour the pepper into the pan. Stir and cook after boiling for 5 minutes. The lecho is ready!

This version of a thicker lecho with a higher content of carrots. This will allow you to buy less pepper. Believe me, the budget recipe is not inferior in taste to the basic version.

Ingredients:

• sweet pepper - 1 kg;
• tomatoes - 2 kg;
• carrots - 1 kg;
• onions - 1 kg;
• sunflower oil - 250 ml;
• sugar - 3 tbsp;
• salt - 3 tbsp;
• table vinegar (9%) - 2 tbsp.

Preparation:

Grind the tomatoes in a meat grinder. Prepare the sauce by bringing the tomato to a boil. Grate the carrots on a medium grater. Add carrots to the tomato to boil for 10 minutes. Cut the onion into half rings, add to the carrots and cook for 10 minutes. Chop the pepper and boil it for 10 minutes. Add sugar, salt, vegetable oil. Boil for 10 minutes, add vinegar, simmer for 3-5 minutes and seal in jars.

We offer you a lecho recipe suggested by Grandma Emma. This is a famous blogger. Grandma Emma taught more than one housewife how to cook, and we recommend that you take advantage of her experience.

Ingredients:

• sweet pepper - 1 kg;
• tomatoes - 1.2 kg;
• onion - 250 g;
• sunflower oil - 150 ml;
• sugar - 3 tsp;
• salt - 3 tsp.

Preparation:

Scald the tomatoes and remove the skin. Cut into cubes. Chop the onion, cut the pepper into strips. Pour oil into a cauldron, then onion and sugar, fry until transparent. Add pepper, fry, add salt and simmer until pepper is ready. Place in sterilized jars and seal.

Zucchini lecho - a non-standard take on your favorite preserved food

If you want to try something special, make zucchini lecho. It turns out original. In addition, this recipe adequately presents alternative options for preparing this dish. Cooking with the Pokashevarim channel.

Ingredients:

• sweet pepper - 3 pcs.;
• zucchini - 2 kg;
• tomatoes - 10 pcs. (“cream”);
• onions - 4-5 pcs.;
• sunflower oil - 200 ml
• tomato paste - 350 g;
• water - 1 l;
• sugar - 1 cup;
• salt - 1 tbsp;
• vinegar (9%) - 0.5 tbsp.;

Preparation:

Add sugar, salt, butter to the water. Slice the zucchini and place in a stew pan. Cook the zucchini for 40 minutes. Chop the peppers and add to the zucchini after 40 minutes. Boil for 10 minutes. Then add the chopped onion and cook for 10 minutes. Then we do the same with tomatoes and tomato paste. Boil for 10 minutes and add vinegar. Roll the mixture into jars.

This recipe repeats the Globus salad, supplied from Bulgaria during Soviet times. Our parents remember this taste well and have preserved the heritage of cooking. We warn you that this is a mega preparation.

Ingredients:

• sweet pepper - 6 kg;
• tomatoes - 6 kg;
• onion - 250 g;
• sunflower oil - 400 ml;
• sugar - 4 tbsp. ;
• salt - 4 tbsp. l.;
• vinegar (9%) - 4 tbsp. l.;
• bay leaf - 6 sheets;
• peppercorns - 20 pcs.

Preparation:

Cut the pepper into slices. Make a tomato from a tomato and put it on the stove, cook after boiling for 30 minutes. At this point, add sugar, salt, spices, sunflower oil. After preparing the sauce, add pepper and boil until tender. Pour the vegetable mixture into jars and close.

Lecho with eggplant is another recipe that will cause you sincere admiration. It can be cooked soft and tender, and you can also add more spices, making it an excellent snack for alcoholic drinks.

Ingredients:

• sweet pepper - 1.5 kg;
• tomatoes - 3 kg;
• eggplants - 1.5 kg;
• sunflower oil - 100 ml;
• sugar - 0.5 tbsp;
• salt - 2 tbsp. l.;
• bay leaf - 2-3 leaves;
• peppercorns - 10 pcs.

Preparation:

The principle of preparing this lecho is similar to previous recipes. You can experiment, make lecho with fried eggplants and add tomato. Or prepare tomato sauce, and then boil the eggplants for 20 minutes, then the peppers.

Chef's tip! This salad can be topped with smoked sausages, in which case you will get a winter main course with a summer taste.

This is a sweet lecho with an unusual spicy taste and aroma. Perfectly complements meat dishes.

Ingredients:

• sweet pepper - 30 pcs.;
• plums - 20 pcs.;
• onions - 10 pcs.;
• sunflower oil - 200 ml;
• sugar - 50 g;
• salt - 2 tbsp. l.;
• vinegar (9%) - 0.5 cups;
• garlic - 2 heads.

Preparation:

The preparation is almost the same, but plums are used instead of tomatoes. Grind the plum sauce in a meat grinder with garlic and boil with sugar, butter and salt for 25 minutes. Add pepper, 5 minutes before readiness - vinegar.

This is one of the most delicious lecho recipes, which is a complete second course. All you need to do is prepare a side dish and your dinner will be ready. Usually this dish is prepared for hunters and lovers of travel instead of the popular tourist breakfast salad.

Ingredients:

• sweet pepper - 1.5 kg;
• tomatoes - 1.5 kg;
• sunflower oil - 0.25 kg;
• hunting sausages - 700 g;
• sugar - 200 g;
• salt - 2 tbsp;
• table vinegar (9%) - 100 ml;
• spices and herbs.

Preparation:

Lecho is made very tasty from only smoked sausages, which give it a special taste. Prepare the sauce with the addition of butter, sugar, salt and spices, and boil for 20 minutes. Then add the sausages and cook for 10 minutes. Finally, add pepper, which is also cooked for 10 minutes. At the end, vinegar, spices and herbs are poured into the vegetable mixture. After 3-5 minutes, the salad can be placed in jars.

We offer you another recipe that will save time on winter evenings. The bean option is a vegetable alternative to meat.

Ingredients:

• sweet pepper - 2.5 kg;
• tomatoes - 3.5 kg;
• beans - 500 g;
• hot pepper - pod;
• sunflower oil - 1 glass;
• sugar - 200 g;
• salt - 2 tbsp;
• table vinegar (9%) - 50 ml;
• spices and herbs as desired.

Preparation:

We recommend boiling the beans in advance until half cooked. Prepare the sauce as in previous recipes. Immediately add the beans and cook for 20-40 minutes, depending on their degree of readiness. Add pepper and hot pepper pod, simmer for 10 minutes. 5 minutes before readiness, add table vinegar. When hot, pour into sterile jars and close.

This recipe is similar to lecho with zucchini, but apples are added instead of zucchini. The recipe and the resulting salad have a delicious taste and aroma.

Ingredients:

• sweet pepper - 2 kg (red and yellow);
• tomatoes - 4 kg;
• apples - 5 pcs.;
• sunflower oil - 0.25 kg;
• sugar - 125 g;
• salt - 3 tbsp;
• table vinegar (9%) - 6 tbsp;
• garlic - 1-2 heads;
• spices and herbs.

Preparation:

Prepare tomato sauce with butter, sugar, salt and spices. After 25 minutes of cooking, add pepper, boil for 10 minutes, then apples and boil for 10 minutes. Finally, add vinegar and garlic, then simmer for 5-10 minutes.

Chef's tip! Lecho with apples is similar to salad with carrots, but it is more delicate and refined, so it is often served at the holiday table. Pairs well with red basil, grilled steaks and white wine.

Lecho with mushrooms is prepared by preparers. Usually wild mushrooms are used, in this case the dish turns out especially tasty.

Ingredients:

• sweet pepper - 2 kg;
• tomatoes - 2 kg;
• mushrooms - 1 kg;
• bulbs - 2-4 pcs.;
• sunflower oil - 150 ml;
• sugar - 250 g;
• salt - 2 tbsp;
• table vinegar (9%) - 2 tbsp.

Preparation:

Mushrooms are fried in a cauldron in sunflower oil with onions. Then add tomato, sugar, salt, spices and boil for 20 minutes. This makes mushroom tomato sauce. Then add chopped peppers, boil for 10 minutes, and finally add vinegar and garlic if desired.

Chef's tip! Basil complements this recipe especially well. Prunes and lecho with mushrooms will add some piquancy to the salad.

This is another protein salad option for traveling.

Ingredients:

• sweet pepper - 2 kg;
• tomatoes - 2 kg;
• eggs - 1 dozen;
• bulbs - 2-4 pcs.;
• sunflower oil - 150 ml;
• sugar - 250 g;
• salt - 2 tbsp;
• table vinegar (9%) - 2 tbsp.

Preparation:

Fry the onion in a saucepan, add the tomato and make the sauce. Boil the tomato and onion mixture for 20 minutes. Then add pepper, cook for 10 minutes, then vinegar. Finally, chop the eggs and cook until the salad is ready for 5-7 minutes. Pour into jars.

Chef's tip! Grated eggs will look good in this salad. They will also add a refined taste, solving the issue of low nutritional value of lecho.

We hope that the following recipes will help you master all the options for preparing the Hungarian national dish, which we know as lecho. This is delicious!

Delicious lecho salad for the winter is a well-known dish that has been prepared for decades. But few people know that this dish can be both sweet and hot and spicy. The lecho salad recipe for the winter includes not only pepper and tomato. Skillful housewives add eggplants, zucchini and even rice to it. This makes the dish even more tasty and original.

This dish has a pleasant spiciness. An amazing combination of sweetness, hot spiciness and sourness make this salad exquisite and unusual. The pleasant garlic aroma gives it versatility.

You will need:

• 5 kg. sweet red peppercorns;
• 3 l. tomato juice;
• 1 kg. juicy carrots;
• a couple of hot peppercorns;
• half a two hundred gram glass of vinegar 9%;
• two hundred gram glass of butter;
• a quarter of a two hundred gram glass of salt;
• 100 gr. any greenery.

Pepper lecho salad for the winter:

1. The seeds are extracted from each peppercorn. Then they are cut into approximately equal parts.
2. Carrots must be washed, peeled and chopped on a regular grater.
3. Hot peppercorns are finely chopped.
4. All components, with the exception of only herbs and garlic, are laid out in a container suitable for subsequent cooking, covered with tomato juice and boiled for twenty minutes.
5. Garlic is peeled from existing husks and crushed with a press.
6. The greens are chopped as finely as possible.
7. Garlic and herbs are added to the vegetable mixture, after which the entire dish is boiled for another ten minutes.
8. While the cooking process is underway, you should prepare the container in which the preservation will actually take place. It must be washed and subjected to high-quality pasteurization.
9. The prepared and still very hot lecho is placed into heat-treated jars and immediately rolled up.

How to make lecho salad for the winter

True lovers of culinary experiments will certainly try this preparation. An excellent combination of standard lecho ingredients combined with eggplants is no longer just a sauce, but an exquisite salad.

You will need:

• 3 kg. young eggplants;
• 1 kg. juicy carrots;
• 1 kg. sweet peppercorns;
• half kg. salad onions;
• a couple of heads of early garlic;
• one and a half two hundred gram glasses of sugar;
• a couple of tsp vinegar 9%;
• one and a half two hundred gram glasses of butter.

How to prepare salad for winter lecho:

1. In order to rid eggplants of their characteristic bitterness, they should be soaked in generously salted water for a couple of hours, after which they are cut into miniature cubes.
2. All the seeds are carefully removed from the pepper and then it is immediately cut into thin strips.
3. Carrots are naturally washed, peeled and grated.
4. The existing husk is removed from the onion and it is crushed into halves of rings.
5. By analogy with onions, garlic is also peeled and then crushed with a press.
6. All vegetables are transferred to a container suitable for cooking.
7. In a container suitable for preparing the marinade, mix oil, vinegar, sugar and, of course, salt, and then boil.
8. When hot, the marinade is transferred to the vegetables and the entire dish is boiled for about half an hour.
9. While the lecho is boiling on its own, it is necessary to prepare the containers that are needed for the preservation itself. It is washed with soda and must be sterilized.
10. Freshly prepared eggplant lecho is placed in thermally treated jars and transferred to a container filled with water for twenty minutes of pasteurization.
11. Upon completion of this process, the jars are immediately rolled up.

Winter salad lecho with rice

Adding rice to lecho turns an ordinary snack into an excellent independent and satisfying dish, which is so pleasant to pamper yourself and your loved ones on a cold winter evening. The beauty is that you don’t even need to warm it up. Even when cold, this dish is amazingly tasty.

You will need:

• floor l. oils;
• 1 kg. salad onions;
• 1 kg. sweet peppercorns;
• 1 kg. juicy carrots;
• two hundred gram glass of sugar;
• a couple of st. l. salt;
• a couple of two-hundred-gram glasses of rice;
• 1 hot peppercorn.

Simple salad for winter lecho:

1. The onion must be peeled and chopped into thin halves of rings.
2. All the seeds are carefully removed from the pepper, and it is cut into thin strips.
3. The carrots are washed, immediately peeled and cut into strips like peppers.
4. Tomatoes are literally immersed in boiling water for seconds, after which the skin is simply removed. Only after that they are cut into tiny pieces.
5. Prepared vegetables are placed in a container suitable for further cooking, salted and sprinkled with sugar, mixed with rice and butter, and then boiled for forty minutes.
6. While the lecho is being prepared, you should pay attention to the container in which further preservation will be carried out. It is washed with soda and immediately subjected to the necessary sterilization.
7. The finished product is placed in jars treated at high temperatures and transferred to a container filled with water, where they are subjected to fifteen-minute sterilization.
8. After this, the jars are immediately rolled up.
9. They should cool upside down and securely covered.

Tip: you can also include oil in this lecho. Literally half a glass of regular vegetable oil and this salad will be transformed beyond recognition. The rice will be more crumbly, and the dish itself will be more nutritious. But use only a product that is classified as refined. It has no odor, and accordingly it will not interrupt the exquisite aroma of peppers and tomatoes.

Zucchini lecho salad for the winter

This dish goes especially well with potatoes. Tender zucchini in vegetable filling turns out fabulously tasty. You will certainly like this salad, because its taste is so refined and unique.

You will need:

• a couple of kg. tomatoes;
• a couple of kg. sweet peppercorns;
• a couple of kg. young zucchini;
• half a two hundred gram glass of butter;
• a couple of st. l. Sahara;
• one and a half tbsp. l. salt.

Zucchini lecho salad for the winter:

1. The tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is removed from them completely effortlessly. Peeled tomatoes are crushed in a regular meat grinder.
2. The zucchini must be cleaned and then cut into tiny cubes.
3. The seed capsule is removed from the sweet peppercorns and they are also cut into miniature cubes.
4. In a container suitable for subsequent actions, the chopped vegetables are mixed, butter, sugar and, of course, salt are added to them.
5. The lecho is boiled in its entirety for about half an hour.
6. During this time, the containers necessary for high-quality canning are being prepared. It should be thoroughly washed and subjected to mandatory sterilization.
7. Zucchini lecho is placed in heat-treated jars and rolled up instantly.
8. The cooling process of jars with such lecho should be slowed down as much as possible so that they are additionally sterilized. That is why it is recommended to turn them over and wrap them up as securely as possible.

Tip: this dish turns out tender and even sweetish. To add piquancy and spiciness to it, you can add garlic and hot pepper. In this case, the dish will turn out even more aromatic and delicious. Only garlic must be added at the final stage of cooking so that it does not lose its characteristic aroma and taste.

Simple salads for the winter

There is essentially nothing special about this treatment. It can even be called classic. It differs only in the use of tomato paste instead of fresh tomatoes. Due to this, the workpiece is made much faster and easier. Of course, it is impossible to say that such a dish is healthier. But it is incredibly tasty, despite the ease of preparation.

You will need:

• 4 kg. sweet peppercorns;
• 4 two hundred gram glasses of tomato paste;
• 5 two hundred gram glasses of water;
• a couple of st. l. salt;
• two hundred gram glass of sugar;
• a couple of st. l. vinegar 9%;
• two hundred gram glass of butter.

How to prepare lecho salad for the winter:

1. The first step is to prepare all the containers necessary for the full implementation of the conservation process. It needs to be washed with soda and subjected to mandatory pasteurization.
2. An equally important stage is the preparation of the pepper itself. It must be washed and all the seeds carefully removed, after which it is cut into thin strips.
3. Water is poured into a container suitable for all further manipulations and mixed with the paste.
4. Butter, sugar and of course salt are added to the same mixture. All components are mixed with special care.
5. Boil the tomato mixture and immediately add chopped pepper and boil for no more than a quarter of an hour.
6. Finally, vinegar is added and the mixture is boiled for another couple of minutes.
7. The finished lecho is transferred to already thermally treated jars and rolled up immediately.

Important! The time allocated for cooking pepper must be strictly observed. If you shorten it, it won’t be ready. And if you overdo it, it’s even worse - it will boil over and lose its shape.

Lecho salad for the winter with onions is incredibly easy to prepare. The most difficult thing in this process, perhaps, is preparing the products. But you can easily deal with it too. The result, after so much effort, will certainly please you.

In addition, such blanks store incredibly well even in very warm rooms. The acid contained in tomatoes contributes greatly to this. It is thanks to them that many recipes exclude vinegar. And letcho cucumber salad for the winter turns out to be even more nutritious and healthy.

No matter how tasty the dish we prepare, our family still tries to “dilute” it with something. Store shelves are simply bursting with an abundance of different ketchups and sauces. But no matter what they sell there, your homemade lecho will win in all respects.

Juicy tomato pulp and a minimum of preservatives - this is what should be on the family table, especially in a house where there are children. Today I will tell you how to prepare this delicious preparation for the winter at home. I photographed the preparation of lecho step by step, which will make my story easier, and will allow you to make this delicious preparation of peppers and tomatoes quickly, easily and simply.

Ingredients:

— sweet pepper 1 kg;

— tomatoes 1.5 kg;

— carrots 0.5 kg;

— onion 0.2 kg;

— sunflower oil 1 cup;

- granulated sugar 0.5 cups;

- Art. spoon of salt;

- Art. spoon of vinegar 9%.

I’ll say right away that canning lecho in your home kitchen is quite simple. The main thing is to know the proportions and little secrets, which today I am going to reveal to you.

How to make homemade lecho for the winter

It is better to take round tomatoes.

They do not have such a hard core, and this plays an important role in our recipe, since we will not put them through a meat grinder, but simply cut them. True, initially they will need to be “undressed,” that is, the skin must be removed. To do this, you need to dip our tomatoes in boiling water for a couple of seconds, after which they will easily peel.

Wash the carrots well and grate them.

Also, peel and finely chop the onion. Pour sunflower oil, preferably odorless, into a deep saucepan and begin adding ingredients. Sauté carrots and onions in oil for about 7 minutes, then add tomatoes, sugar and salt.

Leave to simmer covered for 10 minutes.

At this time, remove the seeds from the sweet pepper, the main ingredient of our preparation, and cut it into strips.

Our home-style lecho will be thick and with a bright, rich taste if you use thick-walled pepper. We also add it to our boiling mixture and simmer again for another 50 minutes.

After this, all that remains is to add vinegar, taste to determine the sufficient amount of salt, and cover with a lid and leave to simmer.

In 10 minutes, delicious homemade lecho is ready.

You can simply pour it into sterilized jars, cool and store. That's all the cooking secrets that have been proven over the years. Enjoy canning lecho at home.

Pepper lecho is a dish that has changed so much that its Hungarian authors would never have recognized it “in makeup.” Few people know that lecho was originally ratatouille, a vegetable dish that we learned about thanks to the cartoon of the same name. Among the Hungarians, pepper lecho is an ordinary vegetable side dish for meat, but among the Russians, it has long been a preparation for the winter with a much more expanded composition. If the traditional lecho from pepper and tomato is just pepper, tomatoes and onions, then today in Russia lecho is often prepared from zucchini, carrots and other vegetables in a variety of variations.

Recipes for pepper lecho are so varied that you can easily find both spicy and sweet lecho, both purely vegetable lecho and lecho with meat products. Lecho made from pepper and tomato can be thinner or thicker, depending on the housewife’s idea.

Pepper lecho for the winter

: how to cook

Lecho, which has become a classic among Russian housewives, is made from sweet peppers. This is lecho made from peppers and tomatoes, onions, garlic and herbs with the addition of popular seasonings - parsley, celery or cilantro, ground black pepper, ground paprika, salt and vinegar.

As always, first peel the pepper, remove the seeds and cut into four pieces. The same should be done with tomatoes. Cut the onion into half rings. Then you need to heat the vegetable oil in a saucepan, add the onion, wait until the onion becomes transparent and add the tomatoes. The future pepper lecho should be salted and simmered for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Add seasonings and cook until done (another 10 minutes).

Jars are prepared traditionally - washed and sterilized. Lecho is laid out in them, the jars are rolled up. It is recommended to turn the jars over, wrap them in blankets or blankets and leave them for a day to cool slowly. Then you should return the workpieces to their usual position and store them in a cool place. Canned food will give you the opportunity to enjoy the savory taste of this amazing snack all winter long and treat connoisseurs of your culinary talent.

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Classic lecho with onions and tomatoes

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world sunset this way. Let's take a look at the classics, where peppers are accompanied only by onions and tomatoes.

We need:

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

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

*1 glass - 250 ml

*You can add garlic to taste - 3-4 large cloves

• Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize jars. Convenient oven method:

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

Let's do the vegetables.

Let's thoroughly wash the colorful set of ingredients. Peel the peppers and onions.

Cut the peppers lengthwise into 4 parts. The last cut is crosswise, in increments of about 1 cm, to create short strips.

Let's move on to tomatoes.

A general rule for all lecho recipes.

If the tomatoes are thin-skinned, simply cut them and crush them in a brander or grind them in a meat grinder.

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

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

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

Put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can add salt right away. Although the taste, the color - there is no comrade. For the first time, we recommend adding salt at the end of stewing, adjusting the saltiness to suit your tastes.

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

Add pepper, stir well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here definitely try it piece by piece to turn it off in time. The pepper should become soft, but not overcooked. Elastic tenderness is the best texture of the main character of delicious lecho.

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

If we use garlic, then chop it into small cubes and add it at the end at the same time as the vinegar.

We taste the lecho for salt and sugar. If necessary, add the desired accent. We love a balanced sweet and sour taste with just enough salt.

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

Ideally stored in a cool place. But it can also be done at room temperature. The safety margin of the workpiece will last until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the childish delight “You will lick your fingers!” will suit everyone.

Lecho with carrots for more sweetness

After the first successful roll-out, we immediately fell in love with the expanded lineup. We are very devoted fans of carrots and cabbage.

• Adding carrots to lecho is very simple! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots. Chop carrots coarsely; this type of chopping is universal.
• We also love a more sophisticated option - straws of different sizes (“Hurray!” for the Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out delicious. One of the 3 main Berner attachments also helps us with this cutting.
• Add thin sliced ​​carrots along with pepper.
• Next - according to the algorithm described above.

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

Lecho without vinegar for an interesting experiment

It’s also tasty and stores well. If you are confused by the absence of vinegar as a preservative, then you can safely take the risk. One jar for the sake of experiment is not such a big consumption of food.

We ourselves were surprised at how well such a roll is stored. Of course, it is advisable to put it in a cool place (a closet on a cold balcony, loggia, or cellar). Although, if you overcome inertia and think about it, thanks to tomatoes, there is more than enough acid in the lecho. Such a preparation will stand for three to four months without problems.

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

We need:

• Tomatoes - 3 kg (about 30 medium-sized pieces)
• Sweet peppers - 6-7 large vegetables (at least half of them are red)
• Sugar - 1 glass
• Salt - 1 tbsp. heaped spoon
• Garlic - 6-7 large cloves

How to cook is well described in the video.

note for coarsely chopped peppers. This method can also be used in the classic recipe.

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

Eggplant lecho - a favorite of the older generation

A fun recipe for lovers of blue ones.

We need:

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

How to cook.

Wash all the vegetables.

Cut the eggplants into medium cubes. Then pre-boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander and let the eggplants cool. This brief boiling removes the bitterness from blueberries.

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

Cut the tomatoes into large pieces and blend with a blender until smooth. You can also grate it using a coarse grater.

Chop the red pepper into small pieces. We like the cut to be close to classic, like the first recipe above. Look at the photo below: you need a long straw. Cut the seeded pepper lengthwise into 4 pieces. For long straws, cut each part again lengthwise (!) into thin strips.

Grind the garlic the way we like it in the finished dish. We did it differently. The best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - rub or squeeze.

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

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

In a heated frying pan with oil, fry the onion for 1-2 minutes. Add carrots and simmer for another 3-5 minutes.

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

15 minutes after combining all the ingredients, add sugar.

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

Eggplant lecho is loved by the older generation of the family. We treat him more calmly. Eggplant is a specific vegetable, especially for baby food.

When choosing from two options with large summer vegetables, we often prefer ala lecho salads with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), the cheapest tomatoes and bell peppers of any color.

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

Bell pepper lecho for the winter is worth a short effort. "Real jam!" both guests of the house and participants in the procurement process will tell you. Involve older children in chopping vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a jar you made yourself somewhere in December cannot be compared with three trips to the supermarket.