Salad lecho for the winter in 30 minutes. A simple lecho of peppers for the winter

This is a preparation for the winter, which is definitely worth preparing. Because the pepper and tomato lecho is incredibly fragrant, healthy, so cozy and homely ... It's simply impossible to resist! In fact, lecho is bell pepper stewed in tomato sauce, but the variety of recipes for this preparation involves the addition of other vegetables, such as onions, carrots, eggplant, zucchini, hot peppers chili and even cucumbers. Just have time to experiment, and "Culinary Eden" will be happy to help you with this!

Bell pepper in lecho is a signature ingredient, so choose it carefully. Peppers should be ripe, fleshy, sweet and juicy. The more fragrant and tastier pepper, the tastier the preservation will be. As for color, red and yellow vegetables are preferred, while green peppers are best left for other dishes, as they are not sweet enough and can be bitter. Tomatoes play an equally important role in lecho - they must also be ripe, fleshy and sweet. Crushed fruits are also suitable for harvesting, as they will still be crushed. Tomatoes for pouring are taken exclusively red, so that the tomato sauce has a rich color. Pink and yellow fruits, alas, will not add to the attractiveness of preservation. By the way, tomato paste can come to the rescue here - adding it will improve the color of your workpiece, making it brighter and more appetizing. We take onions for lecho from peppers and tomatoes - purple onions are not suitable for harvesting, because with a long heat treatment it can acquire an unappetizing green tint.

If you want to give lecho a piquant spicy taste for the winter, use hot pepper Chile. Conversely, if your goal is a gentle preservation with a mild taste, do not add this ingredient. After cooking, lecho is considered ready when all the vegetables have become soft, but at the same time retained their shape. First of all, pay attention to the pepper - its flesh should soften, but the skin should not separate from the pulp. Otherwise, the pepper was overcooked. Being rolled up in jars, pepper and tomato lecho can be stored for a year in a dark, cool place.

Bell peppers and tomatoes form an amazing duet worthy of the most enthusiastic compliments, so let's not hesitate and stock up on this culinary treasure called lecho as soon as possible! We are sure that among our pepper and tomato lecho recipes you will definitely find those that will appeal to you and your loved ones.

Ingredients:
3 kg of tomatoes,
2 kg bell pepper,
4 tablespoons of sugar
2 tablespoons of salt
1.5 tablespoons of 6% vinegar,
4 cloves,
5 peas of allspice,
5 black peppercorns.

Cooking:
Bulgarian pepper cut into wide strips or squares. Chop the tomatoes and pass through a meat grinder. You can also chop tomatoes using a blender. Pour the tomato puree into a thick-walled saucepan, bring to a boil and cook for 15 minutes, removing the foam. Add bell pepper, stir and bring to a boil. Pour sugar, salt and spices, which must first be crushed. Mix and cook for 15-20 minutes. A couple of minutes before the end of cooking, add vinegar and stir. Pour the finished lecho into sterilized jars and roll up with sterilized lids. Turn the jars upside down, wrap in a blanket and let cool. After that, lecho can be stored in a dark, cool place.

Pepper and tomato lecho at home

Ingredients:
For 4 cans of 0.5 l:
1 kg of bell pepper,
1 kg of tomatoes,
400 g onions,
400 g carrots
100 ml vegetable oil,
100 g sugar

1 tablespoon salt
3 bay leaves,
5 peas of allspice,
6-8 black peppercorns.

Cooking:
Puree chopped tomatoes with a blender, food processor or meat grinder. Put the resulting mass in a saucepan with a thick bottom, add salt, sugar and spices. Bring to a boil and cook over medium heat for about 15-20 minutes, stirring occasionally. While the tomato puree is cooking, heat the vegetable oil in a frying pan. Add chopped onion and fry until it becomes transparent. Add grated or chopped carrots and fry for about 7-8 minutes, remembering to stir. Remove the bay leaf from the tomato mass and add fried vegetables(with butter) along with chopped bell peppers. Stir, bring to a boil and simmer for 20 minutes. Pour in the vinegar, mix, boil for a couple of minutes and immediately spread the lecho into sterilized jars. Seal the jars hermetically, turn them upside down and let them cool, covering them with a warm blanket.

Pepper and tomato lecho with zucchini

Ingredients:
For 1.5 l lecho:
1.5 kg of tomatoes,
800 g bell pepper,
500 g zucchini,
200 g onion,
2-3 garlic cloves,
1/2 hot pepper (or more to taste)
3-4 tablespoons of vegetable oil,
3 tablespoons of 9% vinegar,
2 tablespoons of sugar
1 tablespoon salt
5-7 black peppercorns
3-4 peas of allspice,
3 cloves.

Cooking:
Chop the tomatoes and place in a bowl. Cook for 15-20 minutes, then chop the tomatoes using an immersion blender. Rub the mass through a sieve, put it back into the pan and cook for 5 to 10 minutes, removing the foam, until the mass thickens. Add randomly chopped bell pepper, onion cut into half rings, sugar, salt, vegetable oil and spices. Stir, bring to a boil and cook for 15 minutes. Then add sliced ​​or diced zucchini (if they are not young, it is better to peel them). Stir and cook for another 15-20 minutes. Add chopped hot pepper, garlic, passed through a press and cook for another 5 minutes. 2 minutes before readiness, pour in the vinegar and mix. Arrange lecho on prepared jars and seal tightly.

Pepper and green tomato lecho

Ingredients:
1 kg green tomatoes
600-700 g red ripe tomatoes,
300 g red bell pepper,
300 g onion,
100 ml vegetable oil,
50 ml of 9% vinegar,
2-3 hot pepper rings (optional)
4 tablespoons of sugar
2 tablespoons of tomato paste,
1 tablespoon salt
1/2 teaspoon ground black pepper.

Cooking:
Cut green tomatoes into slices, sprinkle with salt (1 heaping tablespoon), mix and let stand for 4 hours. Such a procedure is necessary in order to make future harvesting safe for health by eliminating a substance called solanine contained in green tomatoes. Grind red tomatoes with a meat grinder or blender, along with hot pepper, if used. Pour tomato puree into a saucepan, add vegetable oil, tomato paste, sugar and ground black pepper. Bring to a boil and cook for 5 minutes. Drain the juice from the green tomatoes and add them to the tomato sauce. Stir, cover the pan with a lid and simmer over low heat for 30-40 minutes to 1 hour, depending on the degree of ripeness of the green tomatoes. During this time, the tomatoes should soften and acquire an olive color. Do not forget to stir the mass so that it does not burn. Add onion cut into half rings and bell pepper cut into large cubes or long strips. Cook for 20 minutes, stirring occasionally. Add salt to taste and additional sugar if needed. At the end, pour in the vinegar, boil for a couple of minutes and put the lecho into sterilized jars. Roll up jars with sterilized lids and cool upside down under a warm blanket.

Pepper and tomato lecho without vinegar and oil

Ingredients:
3 kg of tomatoes,
1 kg sweet pepper
6-7 garlic cloves (optional)
4 cloves,
5 peas of allspice,
7-8 black peppercorns
2-3 bay leaves,
3 tablespoons of sugar
1 tablespoon salt
greens to taste.

Cooking:
Bulgarian pepper and half of the tomatoes (1.5 kg) cut. Place vegetables in a saucepan and bring to a boil. Cook over low heat for 15 minutes. Cut the remaining tomatoes, put in a saucepan and cook for another 15 minutes. Add sugar, salt, herbs and minced garlic, if using. Mix and cook 5 minutes. Arrange lecho in sterilized jars and seal tightly.

Pepper and tomato lecho "with a spark"

Ingredients:
For two cans of 0.5 l:
800 g bell pepper,
500 g tomatoes,
1 onion
1 head of garlic
1/2 hot pepper
4 tablespoons of vegetable oil,
2 tablespoons of sugar
2 tablespoons of 9% vinegar,
1 teaspoon salt (no slide).

Cooking:
Grind together the tomatoes, hot peppers and garlic. Pour the tomato mass into a saucepan, add coarsely chopped bell pepper and chopped onion in half rings. Salt, add sugar and vegetable oil. Stir, bring to a boil and cook for half an hour. A couple of minutes before readiness, add vinegar, then spread the lecho into sterilized jars and roll up. Turn the jars upside down, cover with a blanket and cool.

Pepper and tomato lecho is a preparation with excellent taste and enchanting aroma that will make the cold season brighter and warmer. Enjoy your meal!

1. Lecho in Bulgarian.
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4 kg - tomato, 3 kg - pepper, a glass of peeled - garlic, 1 str - hot pepper, 2 tbsp - salt, 1 tbsp - granulated sugar, 1 tbsp - oil.
Tomatoes, garlic and bitter pepper pass through a meat grinder.
Add salt, sand and oil. Boil for 15 minutes from the moment
boil. Then add chopped pepper. Cook for 20 minutes from the moment of boiling. Place in sterilized jars, roll up and
keep warm until morning. Output 5 - 6 liters. (Depending on the juiciness of the tomato)

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2. UNUSUALLY DELICIOUS LECHO!
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The time for preparations has begun.

LECHO - 3 kg of tomato, 1 kg of pepper, 1 kg of carrots, 1 kg of onion, 1 cup of sugar, 3 tbsp. l. salt, 300 mg vegetable oil, 1 tsp. suneli hops, a bunch of parsley, 1 tbsp. l. vinegar 9%.

Pass the tomatoes through a meat grinder, put on the stove, boil for 20 minutes. Pepper, onion cut, grate carrots on a coarse grater.

Then salt, sugar, butter, vegetables, hops - suneli, parsley, add to the tomatoes and simmer from the moment of boiling for 30 minutes, vinegar at the end of cooking.

Pour into sterilized jars and close with lids.

Try lecho it is very tasty. I made a double portion, I got a yield of 22 jars of 0.5 l.

SHARE YOUR RECIPES IN THE COMMENTS, LET EVERYONE SEE THEM!))

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3.Lecho with rice for the winter according to the classic recipe
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For cooking we need:

Tomatoes - 3 kg;
sweet red pepper - 1 kg;
magpie onion or other species - 1 kg;
carrot - 1 kg;
rice - 1 tbsp.;
granulated sugar- 1 st.;
refined oil - 300g;
table vinegar - 50 ml;
salt - 1.5 tbsp. spoons.

The onion is cut into half rings, the peppers are cut, and the seeds are removed from them. After cleaning the pepper, it is cut into medium strips. Carrots are peeled and rubbed on a coarse grater.

In a tomato, the white areas at the stalk are removed, after which they rub in the same way as a carrot. Tomatoes can also be passed through a meat grinder.

Rice must be washed and placed with vegetables, add refined oil, salt and sugar, mix everything.

Put the contents of the pan again on a slow fire for 35 minutes, the dishes must be covered with a lid. This will be enough time to cook the rice. After that, vinegar is poured into the pan, covered with a lid and stewed for another 5 minutes.

Lecho with rice is laid out in sterilized jars and rolled up with sterilized lids.

Ready jars need to be wrapped in something and left for 24 hours.

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4. Lecho with carrots
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Carrots - 1 kg.;
Sweet red pepper - 5 kg.;
Tomatoes - 5 kg.;
Refined sunflower oil - 200 ml;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Vinegar 9% - 100 ml;
Sugar - 230 g;
Salt - 2 tbsp. l.

From this amount, 8 liter jars are obtained.

Cooking:

1. Rinse the tomatoes, cut them large, removing the stalk. Grind into puree with a blender or meat grinder.
2. Rinse the carrots, peel off the top thin layer and grate on a coarse grater.
3. Rinse sweet pepper, remove the core and stalks. Cut the pulp into thin strips.
4. Combine tomato puree and carrots in a large saucepan or in a basin, cook for 20 minutes. Add sweet pepper and cook for another 20 minutes.
5. Add vegetable oil, vinegar, salt, sugar, crushed hot peppers and garlic. Mix and cook for 10 minutes.
6. Arrange in sterile jars. Close. Wrap in a woolen blanket for a day, until completely cooled.

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5. Georgian lecho
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For cooking you will need:

Tomatoes - 3 kg.;
Bulgarian pepper - 3 kg.;
carrots - 1.5 kg;
onion - 1.5 kg;
sugar - 200 g;
vinegar - 100 g;
sunflower oil - 50 g;
salt - to taste.

Cooking:

1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until a puree mass is obtained.
2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil.
3. Peel, wash and dry carrots and onions. Grate carrots on a coarse grater, cut onions into half rings, feathers or cubes.
4. Put the carrots and onions into the boiling tomato puree, mix and, stirring occasionally, cook over low heat for 40 minutes.
5. Wash the bell pepper, remove the stalks and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before readiness, put bell pepper in a saucepan with boiling vegetable mass, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho well.
7. Arrange the hot vegetable mass in pre-prepared (sterilized) jars, cover with lids and roll up.
8. Turn the cans with the workpiece upside down, wrap well and leave to cool completely.

You can store canned jars in the refrigerator, pantry or cellar.

Georgian lecho can be served as self snacks or as a great addition to various meat dishes, boiled potatoes, cereals. In addition, this lecho can be used to make soups and gravies.

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6. Zucchini lecho with garlic 💣
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For cooking you will need:

Zucchini - 2 kg.;
sweet pepper - 1 kg.;
garlic - 15 cloves;
vegetable oil - 1/2 cup;
tomato paste - 400 gr.;
black pepper - 5-6 peas;
bay leaves - 5-6 pieces;
9% vinegar - 1/2 cup;
sugar - 2/3 cup;
salt - 1 tbsp. a spoon.

Cooking:

1. We clean the zucchini from the skin and seeds, cut into cubes.
2. My sweet pepper, remove the seeds, cut into strips.
3. Combine zucchini and pepper in a saucepan. Add salt, sugar, vegetable oil, tomato paste and a little water (1-2 cups).
4. Stew for 40 minutes. At the end of cooking, add chopped garlic, black pepper, bay leaf and vinegar.
5. Hot lecho is packaged in sterilized jars, rolled up.

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7. Lecho without water and vinegar
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For cooking you will need:

Red tomatoes - 3 kg.;
bell pepper - 1.5 kg;
garlic - 1 head;
bitter red pepper - to taste;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. a spoon.

Cooking:

1. Cut the tomatoes, put in a saucepan, put salt, sugar, hot pepper and put on fire.
2. As it boils, pour in the pepper, cut into strips.
3. After 30 min. after boiling this mixture, put chopped garlic, arrange in jars and roll up.

⚠ All proportions can be varied, depending on the availability and quality of vegetables (very juicy, dryish, a lot of something, something is missing, etc.). If desired, for especially fastidious, you can first remove the skin from the tomatoes by dousing them with boiling water. Can you substitute tomatoes with tomato juice? ⚠

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8. Lecho of cucumbers and tomatoes 🍅
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For cooking you will need:

Cucumbers - 2.5 kg .;
tomatoes - 1.5 kg;
carrots - 3 pcs. large;
Bulgarian pepper - 4 pcs.;
hot pepper - 2 pcs.;
garlic - 1 head;
sugar - 0.5 cups;
sunflower oil - 0.5 cups;
salt - 1 tbsp;
vinegar 9% - 0.5 cups.

Cooking:

1. First you need to prepare all the vegetables: wash and peel.
2. Scroll the tomatoes along with hot peppers and garlic in a meat grinder.
3. Grate the carrots on a coarse grater, cut the bell pepper into thin strips.
4. Cucumbers cut into circles half a centimeter thick.
5. Fry carrots together with bell pepper in a small amount of vegetable oil.
6. Add fried carrots and peppers, chopped bell peppers, salt and sugar, the remaining oil, pour vinegar into the tomato mass.
7. Put the mixture on the fire and bring to a boil, remove the resulting foam and cook for 10 minutes.
8. Then put chopped cucumbers into the tomato mass, mix gently.
9. Wait for the lecho with cucumbers to boil again and cook over low heat for another 15 minutes.
10. Put the finished lecho into dry sterilized jars and roll up with dry sterile lids.
11. Turn the jars upside down and let them cool completely.

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9. Recipes for lecho with rice for the winter.
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For the first option, lecho will need the following products:
- tomatoes - 3 kg,
- sweet red pepper - 1 kg,
- magpie onion or other species - 1 kg,
- carrot - 1 kg,
- rice - 1 tbsp.,
- granulated sugar - 1 tbsp.,
- refined oil - 300g.,
- vinegar 9% - ¼ cup,
- fine sea salt - 1.5 tbsp. spoons.

It is better to prepare everything in advance so that everything is at hand. All vegetables must be thoroughly washed.

Onions are cut into half rings about 2 mm thick.

Peppers are cut and the seeds are removed from them and washed again. After cleaning the pepper, it is cut into medium strips.

Carrots are peeled and rubbed coarsely.

In tomatoes, the white areas at the stalk are removed and rubbed, just like carrots. Tomatoes can also be passed through a meat grinder.

After all the chopped vegetables are transferred to the pan, mixed and put on medium heat. When the vegetables boil, cover the pan with a lid, reduce the heat and leave for another 20 minutes.

Rice must be washed and placed with vegetables, as well as refined oil, salt and sugar, mix everything.

The contents of the pan are again put on a slow fire for 35 minutes, the dishes must be covered with a lid. This will be enough time to cook the rice. After that, vinegar is poured into the pan, covered with a lid and stewed for another 5 minutes.

Now you need to sterilize the jars. First you need to wash them, then they are sterilized in a water bath. Banks are better prepared in advance. Lecho with rice is laid out in jars and rolled up with lids that need to be boiled.

Ready jars need to be wrapped in something, for example, in a blanket and left for 24 hours.

Lecho of pepper with rice for the winter

For the second option, you will need almost the same products:

Tomatoes - in the same amount,
- sweet red pepper - 0.5 kg.
- white onion - 0.5 kg.
- carrot - 0.5 kg.
- rice - a glass,
- sea salt to taste,
- refined oil - 1 and ½ cups,
- ground allspice taste,
- sugar - a glass,

This recipe differs from the previous one due to the preparation of rice. Rice for salad can be any and long, and steamed, and round.

First you need to boil water, wash the rice in cold water at least 3 times. Then it is poured into a ladle, poured with boiling water, mixed and closed with a lid. It is better to wrap rice in addition with something warm.

Cream tomatoes are ideal for this recipe because they are meaty. Tomatoes need to be washed and scalded with boiling water to easily remove the skin from them. Then they are cut into small pieces, put in a food processor and chop. The resulting puree is laid out in a saucepan and boiled for about an hour over low heat.

For this recipe, it is better to take white onions, it must be peeled, washed and cut into half rings. Carrots, as in the previous recipe, are washed and rubbed coarsely. Do the same with pepper as in the first option.

All chopped vegetables are placed in a saucepan where tomatoes are boiled and left to stew for half an hour.

Now back to rice. It needs to be washed and added to vegetables, and vegetable oil, sugar, salt and ground allspice are also added there, as for the last ingredient, it is better to grind it yourself, and not buy it in a store, this will only make the taste better. The entire contents of the pan are stewed for another 5 minutes.

Ready lecho should be laid out in previously sterilized jars only when hot. After the jar, roll up with boiled lids and roll in a warm blanket.

These recipes are not very different from each other, but they taste different. My family prefers the second option because there is no vinegar.
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10. Lecho
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A recipe that has been tested over the years. I make 2 servings every year - always not enough. Lecho turns out sweet, children especially like it !!!

P.S.: We try to select only the most interesting ideas, helpful tips and delicious recipes! We invite you to join our friendly team.

Ingredients:
3 kg tomato
1.5 cups sugar
1 glass of vegetable oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons of vinegar 9%
3 kg sweet pepper

1) turn the tomatoes through a meat grinder, set to boil, adding sugar, oil, black pepper, salt, bay leaf, vinegar.
2) boil for 30 minutes, then add pre-cut pepper
3) boil for another 5-10 minutes
4) roll up in jars, turn over, wrap until completely cooled
I always take jars with a screw cap, sterilize them in the oven (I put them in a cold one so that they do not burst and sterilize for 30 minutes). Lids can be sterilized simply by boiling for 2-3 minutes.
Lecho can be stored without a refrigerator all winter.
Lecho can be eaten the next day.
Enjoy your meal!

Sweet pepper is popularly called "Bulgarian", but a delicious salad dish called "lecho" came from Hungarian cuisine. For its preparation, the Ugrian people take a special variety of red round peppers - gogoshary.

Domestic hostesses have long since departed from classic recipe and invented many of their own original variants, which are good both freshly prepared and corked.

Preparation of the main components

The main ingredients from which lecho is made are peppers and tomatoes. Only well-ripened fruits will be needed, as they have better taste qualities. The color of the peppers does not matter, you can even use different colors. But green fruits have a slight bitterness, which can be removed with blanching.

The pepper is washed in cold water, then the stalk with the testis is removed and cut into longitudinal strips 2 cm wide. It is advisable to rinse the tomatoes several times under running water, cut into slices and twist in a meat grinder.

Basically, lecho is prepared on the basis of tomato puree. To prepare it, twisted tomatoes are heated to a boil and then ground through a sieve. After that, they are boiled over low heat until the mass decreases in volume by 2.5 times. From 3 kg of fresh fruit, approximately 1 kg of puree is obtained.

You can go the other way - buy ready-made tomato paste, diluting it with boiled water 1: 1. The resulting puree should be boiled for several minutes before being used in the workpiece.

Further, recipes for the preparation of canned lecho are given, ranging from classics to unusual combinations of components. For young housewives, they will become an example of how you can experiment with winter preparations.

Classic recipe

For cooking classic version you will need 1 kg of bell pepper and 0.5 kg of tomato puree. Sweet fruits must first be blanched in salted water so that they become soft, and then cut. Prepared peppers are placed (not too tightly) in jars and poured with boiling water. tomato sauce. Prepare it like this:

• boil the puree to the desired volume;
• add 30 g of salt, 35 g of sugar, 0.5 tsp. ground pepper;
• before removing from heat, pour in 1 tbsp. vinegar.

bay peppers tomato sauce, sent to be sterilized: jars of 0.5 l - 15 minutes, 1 liter - for 25 minutes. Since there is vinegar in the lecho, it is recommended to take varnished lids for seaming.

It turns out very tasty lecho with the addition of carrots. The algorithm for preparing this workpiece is as follows:

• carrots (2 kg) and 200 g of white roots (parsley, celery, parsnips) are crushed and fried in vegetable oil;
• chop onions (350 g) and sauté separately from root crops;
• tomato paste (750 g) is brought to a boil, pepper and fried vegetables are placed in it;
• stew for 10 minutes and then packed in jars.

Since lecho contains carrots, it will take longer to sterilize the blockage: 0.5 l - 50 minutes, 1 l - 90 minutes.

To prepare a standard lecho, take the same amount of tomato puree per 1 kg of peppers. After salting (30 g) and adding sugar (50 g), boil for 10 minutes, stirring constantly. After that, the lecho is packed in dry sterile jars, trying to evenly distribute the pepper and mashed potatoes. In this case, the tomato should completely cover the pepper slices.

Having covered the jars with lids, they are sent for sterilization (the water temperature should be about 70 ° C). After the water in the sterilizer boils, half- liter cans stand for another 25 minutes, liter - half an hour. Having rolled up, the banks are set upside down and left to cool naturally.

This recipe is slightly different from the classic version. 2.5 kg of tomatoes are boiled 1.5-2 times. At the end of cooking, add salt (3 tablespoons), the same amount of sugar, a little allspice and ground pepper. After boiling for another 5 minutes, put chopped greens and crushed garlic (several cloves).

Other vegetables are processed separately. Having heated 350 g of vegetable oil in a saucepan, onions (0.5 kg), carrots (2 kg), white roots (350 g) are fried in it. Then pre-blanched sweet pepper (2 kg) is added, thoroughly mixed and stewed for 10-15 minutes.

Packaging in jars is carried out in this way - first, a little hot sauce is poured onto the bottom, then the mixture is laid stewed vegetables and again pour the tomato on top. Half-liter containers are sterilized for 50 minutes, liter - 90 minutes. Cooling - down with covers, air.

After cooking, this lecho tastes like Crimean sauce. For the recipe, you will need 3.5 kg of sweet red pepper, 2.5 kg of boiled tomato puree, 1 kg of onion.

In this dish, the pepper is not cut, but ground in a meat grinder after preliminary blanching. The onion is cut into rings and fried until golden brown. In the finished tomato puree (boiled) spread chopped pepper, fried onion, spices - 4 peas of ground and allspice.

Mix well, add sugar (150 g) and salt (85 g). After 10 minutes, pour 30 g of 80% acetic acid into the lecho, and remove from heat. Sterilize 70 minutes jars with a capacity of 0.5 liters and 90 minutes - one-liter.

This recipe is not known to all housewives, but it should be prepared. Thanks to zucchini, lecho acquires an interesting taste. The dish should be prepared according to the following algorithm:

• peppers are cut into strips, zucchini - into cubes (all 1.5 kg each);
• ripe tomatoes (2 kg) are chopped with a blender and put on fire;
• as soon as the tomatoes boil, put pepper and zucchini in the pan;
• introduce sugar (0.5 cups) and salt (2 tablespoons);
• pour in sunflower oil (1 cup) and cook for 15 minutes;
• before removing, add 0.5 cups of apple cider vinegar.

The finished lecho is packed in half-liter jars, sterilized for 20 minutes and cooled in the standard way.

Canned cucumbers are loved in every family. Those who have not yet tried pimply fruits in lecho are invited to use this recipe:

• tomatoes (0.5 kg) are cut and grated to separate from the skin;
• sweet pepper (0.5 kg) cut into small cubes;
• cucumbers (1.5 kg) are cut into sticks of 4-5 cm;
• grated tomatoes and chopped peppers are placed in a saucepan;
• chop the head of garlic and put in the vegetable mixture;
• adding salt (4 tsp), sugar (12 tsp) and vegetable oil (50 mg), put the pan on the stove;
• the tomato mass is stewed over low heat for 15 minutes;
• cucumbers are introduced into the composition, 50 g of vinegar (9%) is poured in, covered with a lid and stewed for 15 minutes.

The finished lecho is laid out in hot jars and immediately rolled up. They cool down, having endured a day under a warm blanket.

Usually lecho is prepared on the basis of dry beans, but we suggest using young beans in this recipe. They take 1 kg based on 0.5 liters of tomato puree and 0.3 kg of chopped bell pepper. The dish is prepared according to this recipe:

• beans are poured with water (1 l) and put on fire;
• when the water boils, pour in 1 tsp. salt and sugar;
• beans are boiled for 5-7 minutes;
• carrots (300 g) are chopped on a coarse grater;
• onion (200 g) finely chopped and fried together with carrots;
• put the roast in a saucepan, add tomato puree and a decoction of beans;
• after 5 minutes, the beans themselves are introduced into the mixture and boiled for another 10 minutes.

Sterilization of packaged jars is carried out for 20 minutes, then cooled under a warm blanket.

Lecho can be prepared without subsequent sterilization if you use 70% vinegar. The main stages correspond standard recipe- boil tomatoes (2 kg) 2 times, adding 5 tablespoons in the process. sugar and vegetable oil, 1 tbsp. salt. In total, the tomato is stewed for about 40 minutes.

Bulgarian pepper and carrots (1 kg each) are cut into strips and added to the tomato. After 20 minutes, remove from the stove, pour in 1 tbsp. concentrated vinegar, mix well and pack. Having rolled up the lids, the jars are placed upside down, wrapped in a warm blanket and kept there for a day to cool.

If there are no additives in the lecho, but only spices, it can be prepared for the winter without vinegar (but with sterilization). In this recipe, for 2 kg of sweet pepper, 2.1 kg of fresh tomatoes are taken, 10 g of black ground and allspice each.

At the bottom of each jar, 2-3 peas of allspice and ground pepper are placed, then packaged lecho and placed in a sterilizer. From the moment the water boils, packaged containers of 0.5 liters can withstand 40 minutes, 1 liter - 50 minutes.

Someone loves peppers stuffed with rice, but this cereal can also be added to lecho. It will be no less delicious. First, rice (400 g) is washed in several waters until the turbidity disappears. Then blanch in boiling water for 5-7 minutes and recline in a colander. Rice is washed with cold water and left for a while to make the water glass. Then proceed as follows:

• carrots (1 kg), white roots (100 g), onions (350 g) are fried in calcined oil (1 cup);
• vegetables are mixed with rice and placed in an enamel pan;
• bell pepper cut into slices (1.5 kg) is also laid out here;
• everything is hot tomato puree prepared from 2 kg fresh tomatoes;
• boil for 10 minutes and pack in jars.

Banks with a capacity of half a liter are sterilized for 70 minutes, liter - 120 minutes. Roll up and cool.

This dish is very aromatic and spicy. To prepare it, you will need 2 kg of sweet pepper and 1 kg fresh tomatoes. The following are the step by step actions of the hostess:

• prepared peppers are cut into wide strips;
• tomatoes are cut into 4 parts;
• 4 medium heads of onions are chopped into half rings;
• a glass of vegetable oil is poured into the bottom of a saucepan with a thick bottom and set on fire to warm up;
• the onion is sautéed until transparent;
• put tomatoes in a saucepan, salt to taste;
• after extinguishing the mixture for 20 minutes, lay the pepper;
• cover the pan with a lid and simmer for another 5 minutes;
• 2 whole heads of garlic, peeled and pressed under pressure;
• put garlic in the lecho, pour a glass of sugar, pour 1 tbsp. vinegar and stew for another 15 minutes;
• add 1 tsp. red and black ground peppers, finely chopped greens and after 10 minutes, remove from heat.

Lecho is packaged in hot jars and immediately rolled up. Having installed the jars with the lids down, wrap them in a warm blanket and stand for a day.

This recipe is shared by Bulgarian hostesses who prefer spicy dishes:

• Bulgarian pepper (1 kg) cut into slices and placed in a saucepan;
• tomatoes (500 g) are cut into 8 parts and added to the pepper;
• at bitter capsicum red (15 g) remove the stalk with testicles and finely chop, then put in the vegetable mixture;
• after boiling the food over low heat for 20 minutes, pour in 100 g of calcined sunflower oil;
• add 10 g of salt and sugar, chopped herbs and crushed garlic (5 teeth);
• after letting it boil for another 20 minutes, they are packed in jars.

Sterilization time for containers of 0.5 l - 25 minutes, 1 l - 30 minutes.

This recipe is a little unusual, as honey is present in the composition. But the taste of the dish is quite original. To start preparing the marinade:

• pour 2 cups of tomato juice into the pan;
• add half a cup of vegetable oil, 6 tbsp. honey, 1 glass of sugar and 100 g of salt, chopped hot pepper pod and 100 ml of vinegar;
• bring to a boil and add finely chopped bell pepper (5 kg);
• boiled for 10 minutes and packed in jars.

Cooked by this recipe lecho does not require sterilization, so the banks immediately roll up.

A simple recipe for lecho for the winter step by step: video

Lecho from bell pepper with tomato paste for the winter: video

Lecho recipe for the winter with carrots: video

Lecho: peppers, tomatoes, carrots and onions. The best recipe: video

The recipes are endless. It is enough to slightly change the proportion of the ingredients or the name of the components, and you already get a completely new dish with original taste and aroma. Therefore, it is not surprising that under the general name "lecho" in each family, their signature dish is served at the table in winter.