For me, this is the most delicious lecho you can think of. This juicy, delicate and fragrant vegetable snack contains all the colors and tastes of sunny summer. Fleshy bell peppers, sweet carrots, piquant onions and saturated tomato combine perfectly in this lecho, which we will prepare with you for the winter.

The other day I already made one more recipe for you lecho with sweet pepper and tomatoes (according to my grandmother’s recipe). And today, the recipe from my mummy is that the workpiece has been tested for many years and always turns out to be 5+. By the way, if I like to eat such a lecho just with a slice of bread or as a side dish for meat dishes, then my mother calls it a dressing and puts it in borsch. And in fact, you can also add this juicy and aromatic lecho to the first dish - it will turn out very tasty, I guarantee.

Ingredients:

(1 kg ) (1 kg ) (400 grams) (400 grams) (100 grams) (100 milliliters) (1 tablespoon ) (2 tablespoons ) (2 pieces ) (5 items )

Cooking in steps with a photo:

The recipe for this simple and delicious lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable (I have sunflower) oil, 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Tomatoes also take mature, you can even crumpled - still chop them. From spices, you can still add a couple of buds of cloves, but this is optional. By the way, although this vinegar is used in this recipe, you can neglect it or add less (although 2 tablespoons is not enough for such a quantity of vegetables).

So, the first thing to do is tomatoes. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Then we grind tomatoes in any convenient way - you can in a food processor or through a meat grinder.

But I was too lazy to collect it, and then wash it, so I just pierced the slices of tomatoes with an immersion blender right in the pan (I have a capacity of 4 liters), in which it will be prepared for the winter. The result is literally 30 seconds, with no need to remove the skin.

Add to the tomato puree (we can say that this is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be with a pinworm, add hot pepper, but I never do that. For me, lecho is a tender snack, not at all spicy. We put the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Do not forget to stir the tomatoes.

In the meantime, take care of the rest of the vegetables. We clean the onions and carrots - we will need both of them 400 grams in peeled form.

You can chop the onion arbitrarily, but I prefer the slices to feel in the finished lecho. We cut large onions into 4 parts, after which we cut each into plump quarter-rings. Pour all the oil at once into the pan, heat it and spread the chopped onion. Fry over medium heat, stirring until transparent.

While onion is fried, carrots are either chopped on a coarse grater or cut into strips (thin cubes). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).

When the onion is half ready and becomes transparent, add carrots to it and fry all together until fully cooked. Do not forget to stir, so as not to burn.

In the meantime, prepare the pepper. We wash the vegetables, cut them in half along, cut the stalks, white veins and remove the seeds.

We cut the halves ourselves arbitrarily - this is where I like to lie for the winter, when the pepper is cut with thick sticks. In this form of pepper should be 1 kg (you can slightly more).

By the way, without a lid for about 20 minutes, tomato juice with additives managed to boil, evaporate and become thicker. Try it out: it seems a little saturated, but it should be so. We also need to add pepper, carrots and onions - they absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already managed to give away its aroma, and then it can give bitterness in the workpiece.

Mix the contents of the pan, cover with a lid and bring everything to a boil. After that, remove the lid, make a medium heat and simmer the vegetables in a tomato sauce for about 20 minutes. During this time, mix everything carefully a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: in the process of stewing, they themselves will let in the juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the flesh should become almost soft, while the skin should never go away (then you just digested it). But pepper should not crunch either - find a middle ground for yourself. Carrots and onions were almost ready before that, so everything is clear with them.

1. Choose ripe, fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients, the tastier the lecho will be.
2. Before cooking, it is better to peel tomatoes and seeds. So the texture of the lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics is not important for you, you can not waste time cleaning - it will not affect the taste in any way. Peeled or unpeeled tomatoes should be passed through a meat grinder or chopped with a blender in tomato puree.
3. Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water, 250-300 g of paste will be needed. This amount is enough to replace about 1½ kg of tomatoes.
4. Bell peppers need and chop. You can do this in different ways: circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, it is better to cut smaller vegetables.
5. Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to the lecho. They will add a piquant flavor to the dish.
6. As a rule, lecho is prepared for the winter. Therefore, in the recipes vinegar is indicated, which will save the workpiece for a long time. But if you plan to eat a dish in the near future, then vinegar can be omitted.
7. If you roll lecho for the winter, then first arrange the vegetables themselves in the jars, and top them with the sauce in which they were cooked. Extra sauce can be preserved separately or refrigerated and used for gravy or soup.

5 best recipes lecho

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be diversified with other vegetables.

Ingredients

• 2 kg of tomatoes;
• 100 ml of vegetable oil;
• 100 g of sugar;
• 1½ – 2 tablespoons of salt;
• 2½ – 3 kg;
• 10-15 peas of black pepper;
• 1 tablespoon of vinegar 9%.

Cooking

Put the tomato puree in a saucepan, add butter, sugar and salt and mix. Put on fire, bring to a boil and cook for 20 minutes.

Put pepper in a saucepan, cover and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

Ingredients

• 1½ kg of bell pepper;
• 1½ kg of squash;
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g of sugar;
• 1½ – 2 tablespoons of salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Cooking

Slice pepper and zucchini. If the zucchini is young, then you can not clean them and cut them into large circles. Old zucchini is better to remove the peel and seeds and cut vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes put it there, mix, cover and bring to a boil again.

Add butter, sugar and salt and cook under the lid for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

Ingredients

• 2 kg of tomatoes;
• 50 g of sugar;
• 1½ – 2 tablespoons of salt;
• 50 ml of vegetable oil;
• 1 tablespoon of vinegar 9%;
• 1 kg of bell pepper;
• 1 kg of eggplant.

Cooking

Pour the tomato puree into a pan and mix it with sugar, salt, butter and vinegar. Bring to a boil.

Chop pepper and eggplant in arbitrary pieces. Put them in boiling tomato puree, mix and cover. Bring to a boil again and cook for another 10-15 minutes.

Ingredients

• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 100 g of sugar;
• 1–1½ tablespoons of salt;
• 100 ml of vegetable oil;
• 2-3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml apple cider vinegar.

Cooking

In a pan with tomato puree, add chopped pepper, sugar, salt, butter and chopped. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Cut the cucumbers into circles. If they are too large, you can cut them in half. Put the cucumbers in a pan and pour the vinegar into it. Stir, bring to a boil and cook under the lid for about 10 more minutes.

Ingredients

• 2 kg of tomatoes;
• 150 ml of vegetable oil;
• 100 g of sugar;
• 1–1½ tablespoons of salt;
• 1 tablespoon of vinegar 9%;
• 500 g of carrots;
• 1 kg of bell pepper;
• 300 g onions.

Cooking

Pour the tomato puree into the pan and add the butter, sugar, salt and vinegar. Bring to a boil and put in a puree coarsely grated carrots. Cook for 15 minutes.

Add pepper and half onion. Cook for another 20 minutes.

Do you like lecho - often spicy, usually sweet and sour, which you can add to sauces, and eat directly from a jar with a spoon, licking your lips with pleasure? Then this article is for you!

How and what to do lecho?

Recall that this is the name of the cooked dish and the seasoning that came to us from the Hungarian and Hungarians, for example, it is considered an absolutely indispensable universal supplement to various kinds of vegetable, fish and meat dishes. It is usually made lecho with tomato juice, bell pepper and spices, with the addition of other vegetables. The simplest recipe looks like this: 2 liters of juice, one and a half kilograms of 1 or one and a half tablespoons of salt, 2-3 such tablespoons of sugar. First prepare the fill for the lecho. With tomato juice, they do this: red, ripe tomatoes need to be cut into pieces.

Then put them in an enamel pan, add water (about 15% of the total weight of tomatoes) and boil until soft. Wipe through a sieve. Suitable for lecho with tomato juice and tomato paste. It just needs to be diluted with an equal amount of water and boiled. Then put sliced \u200b\u200bpepper, sugar and salt and cook for about 20 minutes over medium heat. All done with tomato juice ready. Pour it into clean jars, sterilize (half liter 25 min, 35 liter) and roll up.

Pecho Lecho

From time immemorial, cooking lecho for the winter has been the lot of Bulgarian peasants, who made sure that the family had vegetables on the table all year round. Therefore, many recipes were invented. And we can choose the most interesting and suitable ingredients. For example, cooking lecho for the winter in this way. For each batch, 3 kg of pepper, 1 kg of tomatoes, one and a half liters of tomato juice, dill or parsley, a little caraway seeds, from 2 teaspoons of salt are required. Bell pepper, fleshy, non-bitter, peel the seeds and cut into strips or tongues. with tomato juice recommends that you surely lower them for 3 minutes in boiling water for blanching and immediately cool. Pour boiling water over tomatoes and peel them, cut into halves. Put a few pieces on the bottom of the cans, followed by sprigs of parsley and pepper, and on top again tomato slices with herbs. boil, put salt. When it cools down a little, pour into the jars with the workpiece. Sterilize for about 30 minutes, then roll up.

Lecho “like in Bulgaria”

In general, cooking lecho with tomato juice is one of the easiest preparations for the winter. But, of course, any housewife would like to change, supplement and improve the recipes known to everyone to their taste. How it will look: for a consignment of canned food for 8 liters, about 5-6 kg of tomatoes, 4.5 kg of bell pepper, 200-250 g of sugar, the same amount of vegetable oil, salt to taste (from 2 tablespoons) will be required. Grind tomatoes through a meat grinder and cook for an hour, then grind through a sieve, getting juice with pulp. Peeled peppers cut into strips or rings. Dip in juice and cook for 20 minutes. Then pour in the oil, add salt and sugar and cook until they dissolve. Then put the seasoning, without removing it from the stove, into sterilized jars and immediately roll it up. Here is how to cook with a pleasant sweet taste, as is done in Bulgaria.

Onion Lecho

The following recipe for an appetizer is good because not only pepper and tomato, but also onions are included in the cooked lecho. Thus, seasoning is ideal for dressing many first courses. Take 3 kg of tomatoes, 4 bell peppers and 2 kg of onions. As well as 300 g of vegetable oil, 200 g of 9% vinegar, a glass or a little more sugar and salt to taste. First you need to prepare tomato juice. To do this, cut the tomatoes into small slices, boil for half an hour over low heat and wipe through a sieve. Cut pepper and onion into rings. How to make lecho according to this recipe: boil the juice, add oil with vinegar, salt and sugar to it. When the pouring boils again, put the vegetables in it. Cook, stirring, for 20 minutes, then pack hot in sterile jars and roll up.

Hello again from Bulgaria

This time you can try the delicious eggplant appetizer. The composition of the ingredients of this lecho is much richer than in previous recipes. To cook it, you should stock up 3 kg of red bell pepper, 2 kg of young eggplant, a kilogram of carrots, 4 large heads of garlic. Parsley is included in the lecho (it will take quite a lot, about 2 large bunches), 2 liters of tomato juice, 2-2.5 tablespoons of salt, a 200-gram glass of sugar, the same amount of oil and 9% vinegar. What to do with all this kit? Finely chop the garlic and parsley. Pepper free from seeds and cut into 4 parts. Grate the carrots and cut the eggplants in circles. Boil juice, pour oil and vinegar, add salt and sugar. Then put the vegetables and cook them for about 35 minutes. 5 minutes before cooking, herbs and garlic are placed. Without letting it cool down, put it in sterile jars and close it immediately.

Zucchini platter

As you might have guessed, the appetizer described by us can include a variety of vegetable additives and not get any worse from this. Be convinced of it, having prepared lecho with zucchini or usual garden zucchini. Believe me, you will be satisfied! Dice one and a half kg of zucchini (you can also old, overripe) and straws 10 pieces of bell pepper. Rings crumble 6-7 medium onions. Grind one and a half kg of tomato through a meat grinder. Pour into a cast iron, in which the lecho will be cooked, a mixture of 175 g of vegetable oil, half a glass (100 g) of vinegar 9%, 2 tablespoons of salt and 175 g of sugar. Put on the fire, let it boil and pour the zucchini first, stir. After 5-6 minutes, put the onion, let it stew for another 5 minutes. Add pepper at the end. When the vegetables are fried, that is, after another 7 minutes, pour in the tomato mass. Simmer under the lid, stirring, 15 minutes (over medium heat). When the lecho is ready, put it in a boiling form in jars and close. By the way, if you make some improvements to a snack prepared according to this very recipe and add a fruit ingredient (800 grams of sweet apples or plums, which are minced in a meat grinder), then the taste of the lecho will turn out to be quite unusual, soft, more tender and pleasant. Experiment, dear mistresses. And remember that the best recipes are born by trial and error!

Tasty juice for lecho

Often the quality of canned food prepared on a tomato basis depends on how tasty it turned out. Therefore, as an additional bonus for the most inveterate culinary specialists who have read the article to the end, we offer a recipe for excellent tomato juice. It is necessary to take only ripe sugary tomatoes, with red or pink pulp and a thin skin. With a stainless steel knife they are cut into slices. Simultaneously with the tomatoes, several chopped onions are put, salt (about 15 grams per kilogram of the main vegetable), a little ground red hot pepper and sweet peas, a pinch of ginger, grated lemon peel, necessarily sugar. The contents of the pan should be boiled until soft, focusing on the onion. Then be sure to grind everything with a wooden spoon through a thick sieve. Dilute with a little water and use for lecho!

Autumn is a fertile season for harvesting for the winter. Especially in demand are recipes from vegetables that can be bought in any market at an affordable price. Lecho belongs to such a vegetable salad.

There are no specific cooking rules for lecho. Each mistress has her own favorite recipe, which she has tried many times.

A classic lecho is made from pepper stewed in a sauce of tomatoes twisted through a meat grinder. But very often carrots and onions are added to these two ingredients. And then the dish takes on a whole new taste.

Tomato, pepper, carrot and onion remedy: the intricacies of cooking

• Only ripe vegetables with no signs of spoilage are selected for the lecho. Tomatoes should be red, fleshy, ripe, but not overripe, pepper - sweet, with a thin skin. To make the appetizer look more appetizing, you can take pepper of different colors, which has reached physiological ripeness.
• Carrots should be ripe, without greens and dark spots. You can use any onion, the main thing is that it is not very burning.
• Each housewife chooses the ratio of pepper, carrot and onion on her own. But the main ingredient is still pepper.
• The slicing shape of all vegetables should be the same. So they evenly reach readiness and look beautiful in the bank.
• Lecho oil is taken only refined: odorless and extraneous aftertaste. Sunflower oil is best suited for this purpose.
• If all vegetables and spices have undergone prolonged heat treatment, then the lecho does not require sterilization. It is enough just to wash the jars with lids well and sterilize them in a way convenient for every housewife. At the time of packaging, the jars should be hot or at least warm so that they do not burst due to the temperature difference.

Tomato, pepper, carrot and onion soup for the winter: method one

Ingredients for three 0.5 L cans:

• bulgarian pepper - 1 kg;
• red tomatoes - 0.7 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• hot pepper in the pod - to taste;
• garlic - 5 cloves;
• sugar - 2 tbsp. l .;
• salt - 2 tsp;
• vinegar 9 percent - 2 tbsp. l .;
• vegetable oil - 50 ml.

Cooking method

• Prepare sterile jars and caps in advance.
• Wash the tomatoes. Dip in boiling water for 1-2 minutes, then pour over with cold water. Remove the peel.
• Wash hot peppers, remove seeds from it, otherwise the lecho will turn out to be very sharp. Twist through a meat grinder.
• Grind tomatoes in a meat grinder, in a blender or on a grater.
• Wash the pepper, remove the stalks. Cut in half, take out the seeds. Cut the fruit into wide strips.
• Peel and wash the carrots. Rub on a Korean grater with straws.
• Peel the onion, rinse with cold water, cut into half rings.
• Pour oil into a wide thick-walled pan and heat it. Put onion, stir. Cook until translucent - approximately 10 minutes.
• Add carrots, mix.
• After 5 minutes put the bell pepper, chopped garlic and hot pepper. Pour in tomato juice. Bring to a boil over low heat. Put salt, sugar. Stew under the lid for 30 minutes. To prevent vegetables from burning, periodically mix them gently. 5 minutes before quenching is complete, add vinegar.
• Put the finished lecho in boiling form in dry jars. Seal immediately immediately. Flip upside down on a flat surface. Wrap in a blanket. Leave to cool completely (about a day).

Tomato, pepper, carrot and onion soup for the winter: method two

Ingredients Three 1 L Jars:

• bulgarian pepper - 1.5 kg;
• tomatoes - 2 kg;
• carrots - 0.3 kg;
• onions - 0.5 kg;
• garlic - 200 g;
• dill and parsley - in a small bunch;
• sugar - 4 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar 9 percent - 1.5 tbsp. l .;
• vegetable oil - 70 ml.

Cooking method

• Prepare pre-sterilized jars with lids.
• Wash the tomatoes, remove the ponytails, cut the junction with the peduncle. Roll the tomatoes through a meat grinder. Pour into a wide pan.
• Wash the pepper, cut along, peel the stalks and seeds. Cut each half lengthwise into several pieces.
• Peel, wash, grate the carrots on a medium grater.
• Peel the onion, rinse with cold water. Cut into half rings.
• Peel the garlic, rinse, chop with a knife. Finely chop the washed greens.
• Put the tomato mass on a moderate fire and bring to a boil. Put salt, sugar, butter and cook for 20 minutes to lightly boil the tomato puree.
• Put the carrots, after 5 minutes add the onions and cook for 10 minutes.
• Put pepper and simmer for 30 minutes. When it becomes a little softer, mix gently. 10 minutes before the end of cooking, put the garlic, herbs, pour vinegar.
• In hot form, put in dry, heated cans. Turn upside down, put on a flat surface, wrap with a blanket. Wait until it cools completely.

Tomato, pepper, carrot and onion soup for the winter: method three

Ingredients Three 0.5 L Jars:

• bulgarian pepper - 1 kg;
• red tomatoes - 1 kg;
• onions - 0.3 kg;
• carrots - 0.3 kg;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• vegetable oil - 100 g;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare sterile jars with lids.
• Wash the tomatoes, remove the stalks. Dip in boiling water for 1 minute, then rinse immediately with cold water. Remove the peel. Cut in half, and then along a few more slices.
• Wash the pepper, remove the stalks and seeds. Cut into large pieces.
• Peel, wash, grate the carrots on a coarse grater.
• Peel the onion, rinse, cut into wide half rings.
• Put all the vegetables in a wide pan, mix, pour a glass of water and put on moderate heat. When the mass boils, put salt, sugar, pour oil and vinegar. Simmer for 30 minutes.
• Turn off the fire. Place the lecho in dry jars immediately. Seal tightly, turn upside down, wrap with a blanket. Cool in this form.

Mistress note

In all of these recipes, tomatoes can be replaced with tomato paste by stirring it in half with water.

Instead of table vinegar, you can use apple cider vinegar.

To those ingredients that are indicated in the recipe, you can add pepper peas, bay leaf, hot pepper. After laying additional products, you need to cook another 10 minutes.

“Every vegetable has its own time” - a famous Russian proverb. Used in speech when someone rushes things. And today we will consider this proverb literally.

Bell pepper has gained its best power. There they are hanging on the bush strong, fleshy, with taste, color, smell. So it's time to cook lecho! After all, tomatoes are just in the juice itself. And what do you need to cook it? Right! Juicy meaty peppers and tomatoes.

Lecho is perhaps the most popular blank in the people. And this is no coincidence. It cooks very quickly, it is stored perfectly, and finally, it is just very tasty! Even if you just eat it with bread, at least serve it as an appetizer for any holiday, at least add to the dishes. Therefore, everyone is trying to prepare this delicious snack, as much as possible. And in order to have variety, he uses different cooking methods for this.

Fortunately, there are just a huge number of recipes, at least in Hungarian, at least in Bulgarian. Though with carrots, even with onions, but certainly with tomatoes, or tomato paste, or with tomato juice. Let's look at the most delicious recipes today, which can all be attributed to the category "lick your fingers!".

All recipes are simple, and do not take much time to prepare. All of them are without sterilization, except of course that empty jars must be sterilized without fail.

And the first to consider the most popular and beloved by many recipe, which is prepared using tomatoes, carrots and onions.

Bell pepper lecco with tomatoes, carrots and onions - winter recipe

We will need (for two 0.650 and one 0.500 liter cans):

• bell pepper - 1 kg (without seeds)
• tomatoes - 1.1 kg
• carrots - 250 gr (2 pcs medium)
• onions - 250 gr (3 pieces medium)
• vegetable oil - 50 gr
• sugar - 3 tbsp. spoons
• salt - 0.5 tbsp. spoons
• vinegar 9% - 2.5 tbsp. spoons

Cooking:

1. Wash and clean the bell peppers from the stalk and seeds. To do this, cut it into two parts, and cut the seeds along with the stem. Then we cut it again in half and cut across the strips with a width of about 0.7 - 1 cm.

Red, yellow, green, dark green! Beautiful bright, saturated colors. To make the lecho beautiful, use peppers of different colors.

2. We will make tomato from tomatoes. But in order for it to be tasty and tender, it is necessary to remove rough skin from tomatoes. And yet it is necessary that the tomatoes are necessarily ripe, red and juicy.

And so let's take care of the skin. Tomatoes are placed in a large container, or in a bucket, or in a pan. Preliminarily, cruciform incisions can be made from above and below.

We boil the kettle and pour the tomatoes so that the water covers them completely. For fidelity, you can cover them with a lid. Soak for 5 minutes, then drain the water. You can cool them in cold water, so the skin will be removed even easier. Now remove the thin skin, picking it with a knife. We also remove the remains of the stalk.

3. Cut peeled tomatoes into two or four parts, depending on their size. And then we grind it into a tomato either with a meat grinder or with a blender. I use a meat grinder.

4. Peel the onion and cut it with very thin half rings. The finer the cut, the better the lecho.

5. Peel the carrots and three on a grater for Korean carrots. If you do not have such a grater, then use a food processor with a special nozzle for chopping carrots with thin straws.

Or just cut the carrots with very thin strips.

6. Now that all the vegetables are ready, we begin to cook. For cooking, you need a large capacity, or a pan with thick walls and a bottom, or a cauldron. I have my favorite cauldron, which has been serving me faithfully for over 30 years. How many, and different cooked in it!

Cooking in dishes with thick walls and a bottom is better because heat is evenly distributed in it. And everything that is cooked in it is heated immediately from all sides.

In an ordinary pan, there is more heat near the fire itself, therefore, if you cook in it, you need to mix the contents more often so that it does not burn.

7. We warm the cauldron and pour oil into it. After a minute, when the oil is also slightly warmed up, pour tomato into it. Bring to a boil and boil for 10 minutes.

8. Add onions and carrots to straws. Bring to a boil again. Reduce the heat and simmer under the lid for 20 minutes. Do not forget to stir occasionally.

9. After the allotted time add chopped pepper. Also put in the total mass of salt and sugar. Mix, bring to a boil. Reduce the heat and simmer under the lid for 25 minutes.

10. Add vinegar, do not confuse with essence. Mix and cook for another 5 minutes.

11. We must have sterilized banks in advance. First they need to be washed with a cleaning agent, and then thoroughly scalded with boiling water, pouring it into a jar. To prevent the jar from bursting, put a tablespoon in it and a knife blade under it.

Or sterilize the jars over steam until they are hot. Also sterilize and covers. To do this, they should be poured with boiling water for 10-15 minutes.

You can sterilize jars in the oven as well.

12. We lay out the finished lecho in banks. Do not rush to fill the entire jar immediately. Fill it first in 1/3 part. Press firmly with a spoon so that no air bubbles remain in the jar. It can cause fermentation.

Then fill the jar to half. Repeat the whole procedure. If the bubbles are hidden at the bottom, draw a knife blade along the edge of the inside of the can and release them.

13. So slowly fill the entire jar to the very top. Cover with a lid. Immediately fill the second jar, and then the third. From this amount of ingredients, two 0.650 liter cans and one 0.500 liter can be obtained. Or make three half liter jars, and leave for a little meal. You don’t have to wait for winter!

14. Now, in turn, we spin all the banks, starting with the one that was filled first. Then we turn them over and put them on the lid. Cover with a blanket, or a warm blanket. Leave in this form until completely cooled. Usually for 24 hours.

15. Then we turn over the jar. See if it leaks. If it leaks, it means you screwed the lid badly. Open such a jar, put in the refrigerator and eat.

16. If all the banks are in good condition, leave them in an accessible place for observation for 2-3 weeks. Then put it in a cool place, away from heating appliances. Suitable pantry or basement.

In winter, open cans and eat with pleasure a beautiful, fragrant and very tasty lecho!

All subsequent recipes are described briefly, as partly repeating the first recipe. Therefore, each of them should be read only with the first. So it describes in detail all the nuances and subtleties of the entire cooking process.

And now the next recipe.

Harvesting for the winter from bell pepper with tomato juice for the winter according to a simple recipe

Despite the fact that this recipe is very simple, it is very tasty. There is nothing superfluous in it, not even vinegar. Thus, they cook lecho in Bulgaria. Although I do not live in Bulgaria, I also always cook it. And I love this delicious, simple recipe!

We will need (for two 0.650 liter cans):

• bell pepper - 1 kg
• tomatoes - 1.1 kg
• hot chilli pepper - 0.5 pcs (optional)
• sugar - 2 tbsp. spoons
• salt -0.5 tbsp. spoons
• vegetable oil - 50 ml

Cooking:

The weight of the pepper is given in a purified form, that is, without seeds. The weight of the tomato is given 1.1 kg, since we need to have 1 kg at the output. 100 grams will go to remove the peel and the remains of the stalk.

1. To make tomato juice, we will need to peel the tomatoes from the skin. To do this, scald them in boiling water, and then remove the peel. How to do this is described in detail in recipe No. 1.

2. Then cut into pieces and grind using a meat grinder or blender.

3. Wash and clean the bell peppers from the stalk and seeds. To do this, cut it into two parts, and cut the seeds along with the stem. Then we cut it with wide and not very long stripes. About 5-6 cm long and 1-1.5 cm wide.

4. Gray cauldron or other suitable utensils. Pour in oil and pour tomato juice in a minute.

5. Bring to a boil and boil it for 30 minutes. It is considered proper to boil the juice until it halves in volume. I cook only 30 minutes, as far as boiled, so much.

6. Add chopped pepper, salt and sugar. Mix, bring to a boil and simmer with the lid closed on medium heat for another 30 minutes.

7. Immediately put in clean sterilized jars and twist the lids.

8. Turn the cans over, cover with a blanket and stand until completely cooled. Then put in storage in a cool place.

If desired, in this recipe, in principle, like in all others, you can add red chilli peppers. This is for those who like sharper dishes. Especially men like these dishes.

I add such a pepper to this cooking option. Add half when I put the bell pepper. So that it is not very bitter, it is necessary to clean the seeds. They then give the most bitterness. Do this with gloves, and cut the pepper, also without removing them.

According to the classic recipe

You will be surprised, but in fact there are a lot of classic recipes for this dish. And they are all different. And all because this delicious snack is prepared not only at home, in Hungary, but in many countries of Europe. And as with any other popular dish, it does not have an exact recipe.

Today I am sharing with you one of these classic recipes.

We will need:

• bell pepper - 2 kg
• tomatoes - 1 kg
• onions - 4 pcs (300 gr)
• dill greens - 2 bunches
• garlic - 8-10 cloves
• oil - 200 ml (incomplete glass)
• sugar - 200 g (1 cup)
• salt - to taste (approximately an incomplete tablespoon)
• ground black pepper -1 tsp
• vinegar 9% - 1 tbsp. a spoon
• paprika - 1 teaspoon

Cooking:

1. Wash and clean the pepper from the stalk and seeds. Cut into large pieces about 3x4 cm in size.

2. Peel the tomatoes (see recipe No. 1) and cut into slices.

3. Onion cut into thin half rings.

4. Warm the oil in a cauldron, or a large thick-walled pan. Fry the onion in it over low heat until transparent. Strong frying is not necessary so as not to spoil the appearance of the dish.

5. Add chopped tomatoes, salt. Stew for 15 minutes.

6. Then add chopped bell pepper, bring to a boil. Cover and simmer for 5 minutes.

7. Open the lid and simmer for another 10 minutes.

8. Add chopped garlic, ground pepper, sugar, vinegar. Stew for another 20 minutes.

9. And at the end add chopped dill and paprika. Stew for 10 minutes.

10. Put vegetables in prepared sterilized jars. Screw on the cover. Turn over and wrap a blanket. Leave to cool completely.

11. Store in a cool place.

The following recipe is very fond of men.

Hot pepper appetizer with tomatoes and carrots

We will need:

• bell pepper -1.3 kg
• tomatoes - 1.3 kg
• carrots - 250 gr
• hot pepper - 0.5-1 pcs.
• garlic - 6-7 cloves
• sugar - 2 tbsp. spoons
• salt - 0.5 tbsp
• vegetable oil -50 ml
• vinegar 9% - 1.5 tbsp. spoons

Cooking:

1. Peel and chop bell pepper in any of the above ways. But best of all is large straws.

2. Peel the tomatoes and twist into tomato juice.

3. Chop the garlic.

4. Cut the chilli pepper smaller. Be sure to remove the seeds, and use gloves during all manipulations with pepper.

5. Grate the carrots for Korean carrots.

6. In the dishes in which you will cook lecho pour tomato juice. Bring it to a boil.

7. Add carrots and butter. Cook after boiling for 20-25 minutes.

8. Add Bulgarian and hot pepper. Cook for another 20 minutes.

9. Add sugar, salt, hot peppers and vinegar. Cook another 10 minutes.

10. Arrange on sterilized jars and tighten the lids.

The following recipe has become very popular along with the fact that crock-pots have become very popular. In them, a snack can be prepared without any worries or hassles.

How to cook lecho for the winter in a slow cooker

We will need:

• bell pepper - 1 kg
• tomatoes - 1 kg
• onion - 250 gr
• garlic - 5-6 cloves
• oil - 50 ml
• salt-0.5 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar 9% - 1.5 tbsp. spoons

Cooking:

In this recipe, you can optionally introduce carrots, which we either cut into small strips, or three on a grater for Korean carrots. You can also add hot red pepper.

1. We clear pepper from seeds and stalk. And cut the pepper into 6-8 parts with long feathers.

2. Peel the tomatoes and either chop or twist in a meat grinder, or grind in a blender. If desired, leave the tomatoes in slices or make tomato juice.

3. Onion cut into half rings, chop the garlic.

4. Pour oil into the multicooker bowl, then lay in layers - tomatoes, onions, peppers, hot peppers, garlic. Add sugar, salt.

5. Put the slow cooker on the "Extinguishing" mode and simmer for 40 minutes. Open the lid and mix everything carefully. Then close the lid and simmer for another 20 minutes.

6. Then open the lid again and try the vegetables. They should be slightly soft, steamed. Everyone has different multicookers, and so the cooking time can be different. If the vegetables are ready, add vinegar, simmer another 5-10 minutes.

7. If the vegetables are still damp, then extinguish them for another 20-30 minutes. The main thing is that vinegar should be added 5-10 minutes before being cooked.

8. Put the finished dough into sterilized jars and tighten the lids. Turn over, cover with a blanket and leave to cool completely.

9. Then put in a cool place for storage.

As you probably managed to notice, all recipes have similarities. The base is bell peppers, tomatoes, salt and sugar. The second recipe corresponds exactly to this. It is just as simple, so delicious!

All other ingredients can be used as desired. Carrots, onions can be pre-fried, or they can be stewed in a tomato. Tomatoes can be cut into slices or rolled into tomato juice.

The average time for stewing vegetables is 1 hour. In some recipes, time is increased.

Knowing these basic parameters, you can easily come up with recipes yourself. Indeed, in the preparation of delicious lecho there is nothing complicated. You need only a little free time, desire and good mood!

I think that you will find all this and prepare at least a few jars of this delicious salad for the winter. And in the winter you will delight your loved ones with a delicious lecho!

Bon Appetit!