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

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

This selection presents a wide variety of lecho options, including sometimes the most unexpected ingredients, but always showing amazing taste.

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

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

Your mark:

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

• Sweet pepper: 400 g
• Carrots: 150 g
• Onion: 1 large
• Tomato juice: 700 ml
• Salt pepper:

Cooking instructions

We wash and clean the bell peppers. We cut it in half lengthwise, cut out all the veins with seeds, remove the tail.





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



Now we reduce the heat as much as possible, fill the pepper with tomato juice. You can use fresh tomatoes instead. (First, you need to grind them.) Cover the lecho with a lid and prepare the next ingredient.



Peeled carrots should be chopped. The option with cubes will do.



We send the carrot cubes to the pepper pan.



Next up is the bow. We also turn it into small cubes. Pour into a frying pan where lecho is stewed.



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



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

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

Pepper and tomato lecho recipe

The rating of the most delicious recipes begins with a simple lecho, which includes a duet of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. Such a recipe is also good for a family that still lives quite economically.

Ingredients:

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

Algorithm of actions:

1. Wash vegetables before cooking, cut tails, remove seeds.
2. Pass the tomatoes through the middle rack of a meat grinder or use a more modern and faster device - a blender.
3. Cut sweet pepper in the classic way - in narrow strips (cut each into 6-8 pieces).
4. Mix the resulting tomato mass with salt and sugar. Fill with oil. Warm up until boiling.
5. Put pieces of peppers in boiled tomato sauce. Cook for half an hour. Pour in vinegar.
6. It remains to pour lecho into hot (already sterilized) jars, seal with the same sterilized metal lids.
7. In addition, cover with a warm blanket, blanket or at least an old coat at night.

It is good to open a jar of delicious appetizing lecho in cold winter - the rhinestone becomes warmer in the soul!

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

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

Ingredients:

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

Algorithm of actions:

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

Such peppers are very tasty, the pieces retain their integrity, the marinade can be used for dressing borscht or making sauces.

How to cook lecho for the winter "You will lick your fingers"

The more ingredients the lecho contains, the more varied the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of a paste). The vegetables included in the following recipe create a great backing / dance. The taste of this lecho, indeed, will "lick every finger."

Ingredients:

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

Algorithm of actions:

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

Such lecho perfectly replaces the second course, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Lecho recipe for the winter from zucchini

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

Ingredients:

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

Algorithm of actions:

1. The process of preparing lecho according to this recipe also begins with the preparation of vegetables. Everything is traditional, peel and rinse the vegetables under the stream. If the zucchini is young, you do not need to cut the skin off. Zucchini, well-ripe, require removal of the skin and seeds.
2. Cut the courgettes and onions into cubes, the first larger, the second smaller. Cut the Bulgarian pepper into strips. Grate the carrots. Chop the tomatoes using a food processor / blender as helpers or, in extreme cases, using a meat grinder.
3. It is recommended to lightly fry the onions in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
4. Pour salt and sugar into the mass of vegetables. Simmer the assortment over low heat. The extinguishing time is 40 minutes. It is recommended to stir repeatedly, as the lecho can burn.
5. Pour vinegar a few minutes before the end of the stewing process. Glass containers and metal lids will just be sterilized by this time.
6. All that remains is to quickly put the fragrant and healthy lecho with zucchini in jars. Cork and wrap additionally.

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

Original cucumber lecho for the winter

Sometimes a large harvest of cucumbers shocks the owners, what to do with them, how to prepare them for the winter? Especially if the cellar is already filled with jars of your favorite salted and pickled beauties. The following recipe helps to solve this problem by making an unconventional lecho. Cucumbers, tomatoes and peppers are almost equal in it, creating an original composition.

Ingredients:

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

Algorithm of actions:

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

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

Delicious eggplant lecho

Bell peppers usually appear in the markets not alone, but in a company with the same southern guests - eggplants. This means that they can act together in different seams. The following recipe will show that lecho with blue ones is healthy and unusually tasty.

Ingredients:

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

Algorithm of actions:

1. Stage one - preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Rinse vegetables with plenty of water.
2. Stage two - chopping vegetables. Different methods: tomatoes through a meat grinder or blender. Peppers (both sweet and hot) - in strips, eggplant - in bars, garlic - just chop.
3. Stage three - cooking lecho. Mix chopped tomatoes with butter, sugar and salt, boil for 2 minutes.
4. Send both types of pepper to the marinade. Stand for another 2 minutes.
5. Transfer to the future lecho bars of eggplant and chopped garlic. Now cook for 20 minutes.
6. Finally, add the rinsed and chopped dill and vinegar essence.
7. Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Store cold.

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

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

Sweet pepper has a distinct taste and is well felt in any dish. But there are garden gifts that are ready to compete, such as garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

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

Algorithm of actions:

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

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

Delicious recipe for lecho with rice for the winter

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

Ingredients:

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

Algorithm of actions:

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

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

Lecho with beans for the winter

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

Ingredients:

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

Algorithm of actions:

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

In winter, each such jar will be greeted with loud shouts of "hurray", and a skilled hostess - with applause!

A simple recipe for lecho for the winter without sterilization

No one likes additional sterilization, because at any moment the can can crack, and the tasty, fragrant contents have to be thrown away. In the next recipe, lecho just needs to be cooked and sealed, this is what attracts many beginners and experienced housewives.

Ingredients:

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

Algorithm of actions:

1. Cut the peeled and washed onion into half rings.
2. Washed tomatoes, cut into large cubes without a stalk.
3. Pepper, washed, without seeds and stalks, cut into strips.
4. Peeled and washed carrots must be grated (medium holes on a grater).
5. Put vegetables together, cook over low heat.
6. Add salt after half an hour. Pour in oil. Add sugar. Cook for 10 minutes.
7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
8. Expand and seal.

Lecho recipe for the winter without vinegar

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

Ingredients:

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

Algorithm of actions:

1. Wash the vegetables, remove the stalks, and remove the seeds from the pepper.
2. Divide the tomatoes in half, chop some finely, the second into large slices. Chop the peppers at random.
3. Mix pieces of pepper with finely chopped tomatoes. Send stew.
4. After 15 minutes, put the second part of the tomatoes into the lecho.
5. After another 15 minutes, add aromatic herbs, spices, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
6. Prepare jars, best of all half-liter. Sterilize and dry.
7. Spread the lecho hot. Roll up.

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

Green lecho for the winter

Traditionally, when the word "lecho" is used, everyone imagines a jar with a fiery red content. The following recipe can be very surprising as it uses red tomatoes and green bell peppers, but the combination looks even more colorful than the regular recipe. Moreover, the taste of such a lecho is amazing.

Ingredients:

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

Algorithm of actions:

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

Fast, tasty, beautiful and preserving vitamins!

How easy it is to cook lecho in a slow cooker

In recent years, the process of harvesting vegetables for the winter has become easier and easier, household appliances come to the rescue - blenders, food processors. Another important helper is a multicooker, which will do an excellent job of cooking lecho.

Ingredients:

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

Algorithm of actions:

1. Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
2. Rinse the tomatoes, cut the stalk. Blanch in boiling water. Remove the skin (it can be removed well after blanching). Grind the tomatoes in puree with a blender.
3. Put peppers in a slow cooker, pour over tomato puree. It will also add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (Extinguishing mode).
4. Add vinegar and stand for 5 minutes. Can be placed in sterilized containers (ideally half a liter).
5. Cork. After complete cooling, remove to a cool place.

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

As you can see from the above recipes, you can add almost all vegetables growing in the country or in the garden to lecho. But there are two main ingredients - tomatoes and peppers.

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

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

Almost all recipes suggest no additional sterilization. It is enough to boil it, put it in sterilized jars and immediately seal it.

Most of the recipes contain vinegar, some contain vinegar essence. With the latter, you need to be very careful, keeping in mind the high concentration of the product. Some recipes suggest that you do without vinegar.

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

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

Bright and fragrant bell pepper lecho is a real delicacy. Cook for the winter with tomato paste, onions, carrots, tomatoes.

This is a very simple recipe for making lecho for the winter. It is easy to prepare, and in winter you will delight yourself with a delicious salad.

• Tomatoes - 2 kg
• Bulgarian pepper - 1 kg
• Carrots - 350 gr
• Onion - 350 gr
• Vegetable oil - 150 ml
• Sugar - 130 gr
• Salt - 1 tablespoon
• Vinegar 70% - 1 tablespoon (9% - 100 ml)

Wash the tomatoes and cut into wedges, removing the heart and rotten casks, if any. Pass them through a meat grinder or blender until puree. Transfer them to a saucepan. Add salt, sugar, oil, and vinegar. Put on fire and cook for 5 minutes after boiling.

Peel and grate the carrots. Add to the tomatoes and cook for another 15 minutes.

Cut the onion into half rings. Pepper and cut into cubes. Add in a saucepan with our lecho and cook together for 30 minutes.

In the meantime, the vegetable mass is being cooked, sterilize the cans and lids in any way convenient for you.

Spread the finished salad in sterile jars, roll it up, turn it upside down and wrap it with a blanket until it cools. Then store in a cool, dark place. And in winter, enjoy delicious lecho.

Recipe 2, step by step: bell pepper lecho for the winter

A very bright, aromatic and incredibly tasty salad "lecho", practically does not know any competition on the winter table. Many people love him and, of course, try to stock up on this healthy dish for the winter.

• Bulgarian pepper - 800 gr
• tomato paste - 500 gr
• water - 250 ml
• garlic - 4 cloves
• sunflower oil - 2 tbsp. l
• vinegar - 2 tbsp. l
• sugar - 1 tbsp. l
• peppercorns - 5-10 pieces
• allspice - 5-7 pieces
• bay leaf - 1 piece
• salt - 1 tbsp. l.

The first step is to cut the pepper in half and remove all the seeds from it. Then we chop it into small slices.

Then put the tomato paste in a deep bowl and dilute it with water. Pour into a cup of pepper, add bay leaf, allspice and peas.

We put on medium heat, add salt, sugar and cook for about half an hour, while remembering to stir occasionally.

Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Squeeze out 4 cloves of garlic using a press and, if desired, add a piece of hot pepper. Cook for another 15 minutes and lay out the finished lecho in sterilized jars and roll them up with lids.

We turn over the cans, cover with a warm blanket and leave them in this position until they cool completely.

Recipe 3: bell pepper lecho - lick your fingers

A cure from big pepper for the winter, this tasty vegetable snack is present in every home warmer. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a kind of canned salad that came to us from Hungary and has won success in many European countries.

From the article you will learn how to cook delicious bell pepper lecho at home, its recipes are extremely simple.

This canned salad will decorate both everyday and festive tables. Plus it's a healthy supply of vitamins for a whole year. Enjoy cooking!

• 2 kg pomidop
• 1 kg pepper
• 5 handwritten onions
• 150 ml of butter oil, without filling
• 1 st. caxapa
• 3 st. l coley
• 50 ml vinegar
• laurel sheet
• pepper and pea

We cut the finger in half, take out the middle, wash and cut. You can cut it as you please, everything depends on the desired consistency of the preparation: thin strips, wide slices, cubes.

We pass through the meatball of the pomidopa, about 2 kg, you should get 3 liters of ready-made tomato. It is better to choose flesh, so that the sauce is not too liquid.

We put the tomato on the stove, but the pot should not be full, so as then we add the onion and pepper.

Soak the tomato, cut the onion and pass it on vegetable oil. We do not bring to the golden color, just to the transparency, constantly stirring.

When the tomato has boiled, add onion, salt, caxap and vinegar to it, and let it boil over a slow fire for 15 minutes. Then we load a pepper cut into slices, a soulful and black pepper (peas of 10) and a few laurel leaves (2-3 pcs.).

We brew for another 15 minutes, pour over prepared jars and close. From the given volume of preparations, you will get 6 cans of half a liter. Banks, before placing them in it, must be sterilized.

For the best treatment, half-liter cans are used, as is enough for one family dinner. Bon Appetit!

Recipe 4: bell pepper lecho with tomatoes

• 3 kg of sweet pepper. Seasonal vegetables are recommended.
• 100 ml of sunflower oil.
• 2 kg of fleshy tomatoes.
• 2 tablespoons salt.
• 100 grams of sugar.
• 2 tablespoons vinegar.

First, you need to wash the peppers well to avoid the risk of infection. You can cut at your own discretion. As you like.

Tomatoes also need to be washed, butt cut out, and cut into convenient wedges.

Tomatoes divided into pieces must be passed through a meat grinder. You can also use a hand blender or mixer.

Pour the required amount of salt, granulated sugar, to taste, as well as refined sunflower oil into the tomato puree. Hot peppers can be added for spicy tastes.

At the next stage, add pepper to the pan, stir and cook after boiling for about half an hour. Reduce the heat to a minimum to keep the pepper crisp.

As you might have guessed, it is important to add vinegar at the end of cooking. Mix everything and cook for no more than five minutes.

I hope you have already prepared the banks, that is, sterilized. Put in a container, prepared lecho, in a hot state. Tighten with a key, turn over and put aside in a dark place. The salad can be stored in the apartment.

Recipe 5: bell pepper and carrot lecho (with photo)

• Tomatoes - 3 kg
• Pepper - 0.5 kg
• Onions - 0.5 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 250 ml.
• Vinegar 9% - 200 ml.
• Sugar - 200 gr.
• Salt - 100 gr.

We use homemade tomatoes, they have a thin skin, so we do not remove it. Beforehand, all the vegetables are washed. Peel the onions and carrots.

Cut the tomatoes into large slices.

We took multi-colored peppers. We clean it from the stalks and seeds with partitions. Cut the peppers into strips and send them to the tomatoes.

Grate the carrots for Korean carrots. Well, if there is no such, we rub on a coarse ordinary grater. We also send carrots to tomatoes with peppers.

Cut the onion into half rings and add to the vegetables.

Put vegetables on fire and bring to a boil. After the salad has boiled, cook for another 20 minutes.

After 20 minutes add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

During this time, we sterilize the jars and put the hot lecho into hot jars. We turn the cans over with the lids down. Do not place cans on a table, and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.

We let the banks cool down and send them for storage. We take it out in winter, enjoy the smell of summer. Bon Appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's cook lecho today with tomato paste for the winter, I propose to make it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors, with yellow bell pepper it will turn out juicy, bright and beautiful, well, and, of course, delicious. We'll use good tomato paste as a basis, ideally homemade tomato paste, but store-bought paste works as well. Lecho can be served as an appetizer; lecho will also make each of your dishes special, it is worth adding a couple of tablespoons of lecho to the stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I'm sure they won't stand idle for sure.

• water - 0.5 l,
• tomato paste - 100 g,
• bulgarian pepper - 1 kg,
• onions - 2 pcs.,
• carrots - 1 pc.,
• salt - 0.5 tbsp.,
• sugar - 4-5 tablespoons,
• vinegar - 30 ml,
• vegetable oil - 50 ml,
• garlic, hot pepper - to taste.

Prepare a saucepan or stewpan in which our lecho will be cooked. Pour half a liter of clean filtered water into the container, add tomato paste, mix everything well, until smooth.

Clear bell peppers from seeds, remove partitions. Rinse the peeled pepper halves, cut the pepper into large pieces or cubes. Transfer immediately the slices to a saucepan with a tomato base.

Peel carrots and onions, wash and dry the vegetables well. Cut the onion into half rings, cut the carrots into small cubes. Transfer vegetables to a container with all ingredients.

Add salt, sugar, vegetable oil to the pan. Transfer the container to the fire, bring to a boil, reduce the heat, the liquid should gurgle slightly. Cook lecho for one hour.

At the end of cooking, add a serving of 9% vinegar to the lecho, add hot pepper and garlic if desired. Boil for an additional half minute.

Arrange the lecho in pre-sterilized jars, immediately tighten the jars hermetically to the lids and put the bottom up, cover with a blanket and leave for a day. After a while, transfer the workpiece to the cellar.

Recipe 7: bell pepper and onion lecho (step by step)

For me, this is the most delicious lecho you can think of. This juicy, tender and fragrant vegetable snack contains all the colors and tastes of a sunny summer. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes go well in this lecho, which we will prepare with you for the winter.

• sweet pepper - 1 kg
• tomato - 1 kg
• onions - 400 gr
• carrots - 400 gr
• sugar - 100 gr
• vegetable oil - 100 ml
• salt - 1 tablespoon
• table vinegar 9% - 2 tablespoons
• bay leaf - 2 pcs
• allspice - 5 pcs

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

So, first of all, let's get to the tomatoes. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Then grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.

But I was too lazy to collect it, and then wash it, so I just punched the tomato slices with an immersion blender right in the pan (I have a 4 liter capacity), in which the lecho will be prepared for the winter. The result is literally 30 seconds, and there is no need to peel off the skin.

Add salt, sugar, allspice and lavrushka to the tomato puree (we can say that this is juice with pulp). If you want the lecho to be spiced, add hot peppers, but I never do that. For me, lecho is a delicate snack, not spicy at all. We put the saucepan 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, let's get to the rest of the vegetables. We clean the onions and carrots - we need both of them 400 grams in peeled form.

Onions can be sliced ​​at will, but I prefer the pieces to feel in the finished lecho. Cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the pan at once, heat it up and spread the chopped onion. Fry over medium heat, stirring occasionally, until transparent.

While the onions are fried, either chop the carrots on a coarse grater, or cut them into strips (thin cubes). The second option, although longer, but in the finished lecho turns out to be tastier (in my opinion).

When the onion is half cooked and becomes transparent, add the carrots to it and fry everything together until 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 lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves ourselves arbitrarily - it is in this lecho for the winter that I love when the pepper is cut into thick cubes. In this form, the pepper should be 1 kg (a little more is possible).

Well, the carrots and onions are ready - they are slightly browned and smell nice (the smell of raw onions is gone).

By the way, without a lid for 20 minutes, tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but it should be. We also add peppers, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already managed to give off its aroma, and then it can give bitterness in the preparation.

We shift the fried vegetables along with the oil to the tomato base.

Put pieces of pepper there.

Stir the contents of the pan, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer vegetables in tomato sauce for about 20 minutes. During this time, gently mix everything 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 out juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the pulp should become almost soft, while the skin should in no case come off (then you just digested it). But the pepper should not crunch either - find a middle ground for yourself. Before that, carrots and onions were almost ready, so everything is clear with them.

Pour a couple of tablespoons of vinegar into a saucepan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. We cook for just a couple of minutes.

Lecho of pepper, tomatoes, carrots and onions is ready - we close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each hostess has her own favorite method, and I do it in a microwave oven - I wash the cans in a soda solution, rinse and pour about 100 ml of cold water into each. I steam it in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. Boil the lids on the stove for about 5 minutes. We lay out the boiling lecho on the banks.

We close the lids with a typewriter or tighten with screw. By the way, I am often asked if there is a difference between which covers to use - screw or tin turnkey. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that screw cans are also needed with thread?

We turn the jars with lecho upside down and wrap them with a blanket or blanket. In this position, we give the vegetable preparation for the winter to cool completely. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified number of products, I get 3 full jars with a capacity of 0.5 liters, one 0.55 liters and another 3-4 tablespoons of lecho - for a sample.

I really hope that you will like such a snack for the winter and you will also make it for your family from year to year. Good luck with preparations for the winter, friends, and bon appetit!

Recipe 8: sweet pepper lecho with onions and carrots

The following recipe can hardly be called classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this option originated, but it’s also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product in the output. Nevertheless, this variant is very successful in terms of flavor combinations and therefore is very popular.

• Bulgarian pepper - 1.5 kg
• Carrots - 1kg
• Tomatoes - 2 kg or tomato paste - 500 gr
• Onions - 4 pieces of medium size
• Sunflower oil - 150 ml
• Vinegar 70% - 1 tbsp
• Sugar - 7 tablespoons
• Salt - 1.5 tablespoons

If you use tomatoes, the first step is to make tomato juice out of them. To do this, simply pass them through a meat grinder, using the disc with the smallest holes, or a juicer. At the same time, peeling off the skin is not at all necessary, everything will grind and you will have additional fiber in lecho. If using tomato paste, dissolve and stir in warm boiled water.

Cut the peppers into petals, the carrots not into thick rings, but the onions in half rings. You don't need to try to cut vegetables as small as possible, you don't cook caviar. They should retain their shape after processing and not fall apart when it comes time to take them out of the can.

Pour tomato paste (or your tomato juice) into a large saucepan and add sugar, salt and sunflower oil to it. Mix everything well again and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add peppers and carrots to the future. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 pieces).

After that, cook the lecho for another 10 minutes, stirring constantly.

After that, remove the pan from the heat and put the still hot mass on sterilized jars. We fill to the very top and close or roll up the cans. Turn them upside down and put them on the lid until they cool, wrapping the cotton in a towel.

The most convenient volume seems to me to be 0.5 liter cans. From the amount of ingredients that I gave at the beginning, you get 8 half liter cans of delicious homemade lecho with onions and carrots.

Pepper lecho for the winter is the most popular preparation in many families, ours is no exception! When the season of lecho comes, you have to shovel a lot of recipes, for convenience we have collected all the most successful options for making lecho, we hope you will appreciate it too!

1. Classic pepper lecho
2. Pepper lecho with onions
3. Pepper lecho - a classic of the genre
4. Pepper lecho with carrots, onions and garlic without vinegar
5. Pepper lecho and eggplant with garlic
6. Super-fast pepper lecho with tomato paste without oil and vinegar
7. Spicy pepper lecho with tomato paste
8. Grandma's simple pepper lecho
9. Thick pepper lecho without vinegar
10. Pepper and carrot lecho
11. Delicious pepper and zucchini lecho with onions
12. Lecho fast
13. Lecho with zucchini and pepper with apple cider vinegar
14. Spicy lecho with zucchini and lemon juice
15. Pepper and Bean Lecho
16. Lecho with pepper, eggplant and onion
17. Pepper lecho with cauliflower and garlic
18. Spicy pepper lecho with small whole onions
19. Delicious pepper lecho with carrots and onions without sterilization
20. Gourmet pepper lecho without vinegar with citric acid

+ 5 video recipes for making lecho

Pepper for the winter: 20 recipes for pepper lecho from our piggy bank

1.Classic pepper leech

Product ratio:

• Tomatoes 3 kg
• Sweet pepper 3 kg
• Vegetable oil - 1 glass
• Salt - 2 tbsp. full spoons
• Granulated sugar - 1 glass
• Vinegar 9% - 0.5 cups

Preparation

Pass the tomatoes through a meat grinder (chop with a blender).
Cut the pepper into medium-sized pieces.
In one container, mix the resulting tomato, pieces of pepper, salt, sugar, vinegar and vegetable oil.

Put on fire, after boiling, you need to cook lecho for 30-40 minutes.

2. Pepper lecho with onions

• Bulgarian pepper - 2 kg
• Tomatoes - 2 kg
• Onions - 1 kg
• Vegetable oil - 150 g
• Vinegar 9% - 3 tbsp spoons
• Sugar - 4 tbsp. spoons
• Salt - 2 tsp
• Black peppercorns - 1 tsp
• Allspice - 4 pieces
• Bay leaf - 2 pcs

Preparation

1. Rinse the tomatoes, grind in a meat grinder (chop with a blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
2. Mix everything, add sugar, salt, pepper, bay leaf and oil and simmer the whole mass over medium heat for an hour.
3. At the end of cooking, add vinegar, pour the finished lecho into the jars and seal.
4. Turn over, wrap until cool.

3. Pepper lecho - a classic of the genre

Product ratio:

• Tomatoes 6 kg
• Sweet pepper 6 kg
• Vegetable oil - 2 cups
• Salt - 4 tbsp. full spoons
• Granulated sugar - 2 glass
• Vinegar 9% - 1 cup

Preparation

Grind the tomatoes with a blender.
Cut the pepper into pieces.
Mix the resulting tomato and pepper pieces.

After boiling, cook the lecho over medium heat for 30 minutes.

30 minutes after boiling, add vinegar, vegetable oil, salt, sugar.

In hot prepared jars, pack ready-made lecho, seal. Turn over and wrap until cool

4. Original pepper lecho with carrots, onions and garlic without vinegar

Required ratio of products:

• Carrots 0.5 kg
• Sweet pepper 3 kg
• Tomatoes 3 kg
• 2 hot pepper pods
• 3-4 heads bow
• Black pepper (ground)
• Hot pepper
• Salt to taste
• Sugar to taste
• Garlic 3-5 heads
• Basil

Preparation

Grind the pepper into the pieces you want (oblong or rings)
Chop the onion.
Grate the carrots on a coarse grater.

Pass the tomatoes through a juicer, boil the ready juice.
Add pepper, carrots, onions to the juice and boil for 20 minutes.
Add salt and sugar to taste.

Add chopped garlic, ground black pepper, hot, chopped basil.
Pour into sterilized jars.
Sterilize the jars under the lids for 10-15 minutes.

5. Pepper lecho and eggplant with garlic

Necessary products

• 1 eggplant
• 1 carrot
• 3 kg tomato
• 8 pieces of sweet pepper
• Head of garlic
• Salt, sugar - to taste
• Vinegar 70% - 1 dessert spoon

Preparation

Grind the eggplant, simmer with refined vegetable oil for 10 minutes.

Grate the carrots on a coarse grater.

Scroll the tomatoes in a meat grinder.

Chop the peppers, chop the garlic.
Cook for 35-40 minutes, season with salt, add sugar to taste. at the end of cooking, add vinegar, put in sterilized hot jars, roll up, turn over, cover, leave to cool

6. Super-fast pepper lecho with tomato paste without oil and vinegar

Required proportions of products

• 3 kg pepper
• 0.5 kg tomato paste
• 0.5 l of water
• 1 tbsp. l. Sahara
• 1 tbsp. l. salt.

Preparation

Cut the pepper, combine all the ingredients, boil for 10 minutes, put in jars and sterilize for 10 minutes. Turn over and cover, leave to cool.

7. Spicy pepper lecho with tomato paste

Necessary products

• 5 kg of pepper
• 1 cup sugar
• 1 cup vinegar 9%
• 1 cup vegetable oil
• 3 tbsp salt,
• Can of tomato paste (800 gr)
• 3-4 pods of hot pepper

Preparation

Combine all the ingredients, grind the pepper into the desired pieces,
boil for 15 minutes and put in jars, sterilize for 10-15 minutes and roll up.

8. Grandma's simple pepper lecho

Necessary products

Tomatoes 1.5 kg

Pepper 2 kg

Vegetable oil 0.5 cups

Vinegar 6% - 1.5 tablespoons

Preparation

Skip the tomatoes in a meat grinder. Boil the tomato until it boils, add pepper, salt, sugar to the boiling puree, cook for 20 minutes.

5 minutes before cooking add oil and vinegar, roll up without sterilizing

9. Thick pepper lecho without vinegar

The proportions of tomatoes and peppers are arbitrary, much depends on the juiciness of both.

For every liter of tomato produced:

• 2 tablespoons sugar
• 1 tablespoon salt

Pass the tomatoes through a juicer, boil the resulting juice by 2/3 and count on adding the necessary proportions of salt and sugar to the volume already obtained.

Add chopped pepper, boil for 15 minutes, arrange in prepared steamed jars and seal.

10. Pepper and carrot lecho

Required ratio of ingredients

• 3 kg of tomatoes
• 150 ml vegetable oil
• 300 g carrots
• Sugar 5 tbsp. spoons
• Salt 1 tbsp. spoon
• Pepper 2 kg
• 4 tbsp. l. 5% vinegar

Preparation

Grind the pepper into the desired pieces - cubes, straws.

Pass the tomatoes through a blender.

Simmer for 45 minutes, add vinegar 5 minutes before the end of cooking. Arrange in jars, roll up.

11. Delicious pepper and zucchini lecho with onions

Products

• 1.5 kg zucchini
• 6 pcs. sweet pepper
• 6 onions
• 1 kg of tomatoes
• 2/3 st. vegetable oil
• 2/3 st. Sahara
• 0.5 cup 9% vinegar
• 1 tbsp salt.

Preparation

Zucchini, pepper chop into strips.

Pass the tomatoes through a meat grinder, boil, add salt, sugar, vegetable oil, add zucchini to a boiling tomato - boil for 10 minutes, chopped onion - boil for another 10 minutes, then add pepper - and stew for another 10 minutes, add vinegar, boil for another 5 minutes and roll up.

12. Lecho fast

For 3 liters of tomato

• 2 kg sweet pepper
• 2 cups sugar
• 2 cups vegetable oil
• 1 table. tablespoons of vinegar essence
• 1 table. tablespoons of salt.

Preparation

Boil the tomato.

Add sugar, butter, salt, chopped pepper.

Boil for 15 minutes. Add vinegar essence. Pour into scalded cans. Roll up.

13. Lecho with zucchini and pepper with apple cider vinegar

You will need:

• 2 kg of tomatoes
• 1.5 kg sweet pepper
• 1.5 kg zucchini
• 0.5 cups sugar
• 1 cup vegetable oil
• 0.5 cups apple cider vinegar
• 2 tbsp. l. salt

Preparation:

Cut the pepper into strips.

Cut the courgettes into slices or strips.

Chop the tomatoes in a blender or mince, put the tomato on the fire.

After boiling, add pepper and zucchini.

Add salt, sugar and vegetable oil. Cook for 10 minutes. Add vinegar and remove from heat. Put the finished lecho into sterilized jars, sterilize for 20 minutes, twist, turn over and leave to cool completely.

14. Spicy lecho with zucchini and lemon juice

• 1 kg sweet pepper
• 1 kg zucchini
• 0.5 kg onion
• 4 cloves of garlic
• 1 kg of tomatoes
• 100 ml vegetable oil
• 1.5 tbsp. l. salt
• 1.5 tbsp. l. Sahara
• 70 ml lemon juice

Preparation

Cut the pepper into strips.

Cut the zucchini into slices, chop the onion and garlic at random.

Peel the tomatoes, chop the pulp in a blender.

Fry the onion and garlic for 2 minutes in vegetable oil.

Add the tomato puree and simmer for 3 minutes.

Add pepper, zucchini and simmer for another 3 minutes.

Add salt, sugar and cook for 15 minutes.

Then pour in lemon juice and keep on fire for 2 minutes.

Arrange the lecho in sterilized jars and roll up tightly.

15. Pepper and Bean Lecho

Necessary products

• 0.5 kg beans
• 0.5 kg of carrots
• 1 kg of tomatoes
• 1 chilli pod
• 0.5 kg pepper
• 1 tbsp. l. salt
• 100 g sugar
• 1 head of garlic
• 150 ml vegetable oil
• 1 tbsp. l. vinegar essence

Preparation

Chop the tomatoes.

Grate carrots.

Boil the beans. Cut the bell peppers into strips, chop the garlic and chili peppers. Bring the vegetable oil to a boil. Put prepared tomatoes, carrots, salt, sugar in it and cook for 25 minutes.

Then add beans, bell peppers, chili peppers and cook for 10 minutes. Add garlic, pour in the essence, bring to a boil again. Arrange in sterilized jars, roll up.

16. Lecho with pepper, eggplant and onion

Necessary products

• 4 kg of tomatoes
• 6 sweet peppers
• 2 eggplants
• 2 onions
• Salt, sugar to taste
• Vegetable oil for frying

Preparation

Cut the tomatoes into slices.

Cut the pepper, eggplant and onion into rings.

Combine tomatoes, onions, peppers and cook for 15 minutes. Season with salt and sugar to taste. Cook for another 20 minutes.

Salt the eggplants and fry in vegetable oil until golden brown.

Combine everything and mix well. Arrange in sterilized jars, roll up, turn over and leave to cool.

17. Pepper lecho with cauliflower and garlic

Required ratio of products

• 2 kg cauliflower
• 300 g bell pepper
• 1.2 kg tomatoes
• 200 g sunflower oil
• 100 g sugar
• 2 tbsp. l. salt
• 2 heads of garlic
• 100 g 9% vinegar

Preparation

Pass the tomatoes through a meat grinder or chop with a blender.

Cut the pepper into strips. Chop the garlic

Wash the cauliflower and divide into small inflorescences.

Put tomatoes, peppers in strips into a saucepan, pour in sunflower oil, add sugar, salt and let the vegetables boil.

Once they have boiled, add the vinegar, stir, and then add the cauliflower and garlic buds to them. Cook everything for 30 minutes.

Put lecho in sterilized jars. Roll up the cans and turn them over.

18. Spicy pepper lecho with small whole onions

Necessary products:

• 3 kg bell pepper
• 2 l tomato juice
• 1 kg small onions
• 2/3 cup sugar
• 2 tbsp. l. salt
• 2 bay leaves
• 1 tsp ground coriander
• 10 black peppercorns
• 0.5 cups 6% vinegar
• 1 cup vegetable oil

Preparation

Pass the tomatoes through a juicer.

Peel the onion, wash, leave intact.

Cut the pepper into half rings.

Boil the tomato juice. Add salt, sugar, vegetable oil, spices.

Add onion, boil for 3 minutes. Add pepper, boil for 15 minutes, add vinegar at the end.

Put the hot lecho in warm sterilized jars, roll up the lids. Turn over, wrap until cool.

19. Delicious pepper lecho with carrots and onions without sterilization

Required ratio of products:

• pomidopes - 3 kg;
• bell pepper - 3 kg;
• carrot - 1.5 kg;
• peppered onion - 1.5 kg;
• caxap - 200 g;
• vinegar - 100 g;
• butter oil - 50 g;
• salt.

Grind the pomidopes into pulp or chop with a blender.

Bring the resulting mass to a boil.

Grate the carcass, chop the chopped onion.

Put the carrot and onion in boiling tomato puree, simmer over a small fire for 35 minutes.

Cut sweet pepper into strips and add to boiling tomato, also add vinegar, caxap, butter and salt to taste. Cook for another 10-15 minutes.

Place the hot vegetable mass in previously prepared jars, cover with caps and start rolling.

20. Gourmet pepper lecho without vinegar with citric acid

Necessary products

• pomidopes 5 kg,
• peppers 3 kg
• cloak, black peppercorn
• olive oil
• citric acid - 1 teaspoon for 2 liters of mass.

Preparation

Pomids and peppers (!) Must be cleaned from the skin and seeds, cut into large pieces.

Mix and melt for 10 minutes.

Add salt and sugar. Pour in a spoonful of olive oil. Add citric acid. Boil for another 10 minutes.

Align the bottom of the sterilized cans.

It's a good idea to pour over cans and start rolling.

Homemade pepper lecho - 5 video recipes

In general, lecho is a Hungarian dish, not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. "Culinary Eden" has prepared for you the most delicious lecho recipes - from well-known to extraordinary. Have you decided to prepare lecho for the winter? Then get down to business!

Ingredients:
1.4 kg of green bell peppers,
600 g tomatoes
2 onions,
80 g pork fat
50 smoked bacon,
5 g paprika
salt to taste.

Preparation:
Peel the green pepper pods and cut them lengthwise into 8 pieces. Dip the tomatoes in boiling water for a few seconds, then in ice water, peel and cut into quarters. Cut the onion into half rings. Put fat in a saucepan and fry lard, cut into small cubes, until transparent, pour onion and brown until golden brown. Add the paprika, stir and place the chopped tomatoes and peppers in a saucepan. Salt and simmer over high heat. When some of the liquid has evaporated, cover and reduce heat. Simmer until tender.

This is the very recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, stir in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But as a preparation for the winter, this lecho recipe is not very suitable, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and its many variants are more common.

Bulgarian lecho (no vinegar)

Ingredients:
1 kg of sweet pepper
1 kg tomato puree
2 tbsp Sahara,
1 tbsp salt.

Preparation:
Cut the colored peppers lengthwise into wide strips or squares. Boil puree from fresh tomatoes (minced or chopped in a blender) 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll up in sterilized jars.

Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack Sahara,
2 tbsp salt,

2 tbsp 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, arrange in sterilized jars and roll up.

Ingredients:
2 kg of pepper
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp salt,
3 tbsp Sahara,
10 cloves
2-3 pods of hot pepper,
300 g of garlic
10 allspice peas.

Preparation:
Pass the peeled tomatoes through a sieve or chop with a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Spread hot on sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter of tomato juice,
1 tbsp salt,
½ glass of sugar
½ glass of vegetable oil,
1 tsp 70% vinegar
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot on sterilized jars, roll up.

Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,

4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to loosen seeds. Cut the pepper into strips, the onion into half rings, put everything in the tomato puree. Add salt, sugar, pepper, bay leaf and simmer, covered, until the pepper softens. Put the grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, roll up. Wrap until cool.

Ingredients:
3 kg of sweet pepper,
3 kg of onions,
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut the onion into half rings, pepper into wide strips. Remove the skin from the tomato and cut into slices. Saute the onion in olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add the tomatoes and simmer, stirring occasionally, over medium heat for 5-10 minutes. Reduce heat to low, season with salt, add hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.

Lecho (no vinegar)

Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.

Preparation:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Put out everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.

Ingredients:
3 kg of tomatoes,
3 kg of red and 1 kg of green pepper,
1 cup vegetable oil
½ cup 9% vinegar
2 tbsp salt,
2-4 tbsp Sahara.

Preparation:
Chop tomatoes without skin in mashed potatoes, mix with chopped peppers and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.

Ingredients:
6 kg of tomatoes,
5 kg of green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil
1 pod of hot red pepper,
parsley and celery to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. Pour vinegar 15 minutes before the end of cooking. Spread hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg of red sweet pepper,
3 liters of tomato juice,
1 kg of carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g of vegetable oil
3.5 tablespoons salt,
100-150 g of garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Lay everything except garlic and herbs in layers in a saucepan, pour over tomato juice, cook for 20 minutes from the moment of boiling. Then add chopped garlic and cook for another 10 minutes. Put chopped greens shortly before the end of cooking. Arrange in sterilized jars, roll up.

Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for your attention.

Ingredients:
2 kg of zucchini,
1 kg of sweet pepper
400 g tomato paste
1 glass of water
150 g sugar
300 g of vegetable oil
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.

Preparation:
Combine tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in the boiling marinade, boil for 30 minutes. Pour vinegar 10 minutes before the end of cooking. Roll up and wrap until it cools.

Spicy zucchini lecho

Ingredients:
3 kg of zucchini,
100 g of garlic
6 sweet peppers
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.

Preparation:
Pass the garlic, sweet and hot peppers through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Spread hot on sterilized jars, roll up.

Overripe cucumber lecho

Ingredients:
5 kg of cucumbers,
2.5 kg of tomatoes,
1 kg of sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.

Preparation:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers, if they are too tough, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Cucumber lecho

Ingredients:
3 kg of cucumbers,
1 kg of onions
1 stack Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste
black or red ground pepper - to taste,
100 g 9% vinegar.

Preparation:
Mix all products, except for cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment they boil for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour the peppers, cut into large cubes, unpeeled eggplants into cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Successful preparation of lecho for the winter!

Larisa Shuftaykina

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

Our review will make you a real chef who can cook 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 of winter salads served on the festive table. The main challenge is to find recipes that preserve the taste and aroma of summer pepper, as well as other fillers used to prepare this dish.

A 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 it is based on peppers, tomatoes and onions. In Germany, it is served as a side dish for smoked sausages.

In other countries, it is canned with the addition of meat, including sausage. In Hungary, lecho is served separately, filling a hot dish with beaten eggs, served with white bread. The Hungarian dish is similar in character to the French ratatouille.

How to cook lecho salad for the winter - 15 varieties

Basic lecho recipe - the best and easiest pepper and tomato recipe

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 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 tablespoons;
• table vinegar (9%) - 100 ml.

Preparation:

This recipe is specially taken as a basis, since store products are suitable for its preparation. Prepare the tomato by twisting the tomatoes in a meat grinder. Make a sauce by adding sugar, salt and oil to the tomato. Due to the oil, the mixture will not burn. Bring the mixture to a boil, but for now 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, mixed 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 the experience of making canning.

Ingredients:

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

Preparation:

Make tomato sauce by grinding tomatoes in a meat grinder. Bring to a boil and simmer for 20 minutes, stirring occasionally. 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 close in jars. Vinegar is added 3-5 minutes before the end of cooking. We transfer to warm sterilized jars.

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

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 tablespoon;
• garlic - 3 cloves;
• bay leaf - 3 pcs.;

Preparation:

Grind tomatoes, chop onions, peppers and carrots. Bring the tomato to a boil, add the carrots, boil for 15 minutes. Add the onion and cook for 5-7 minutes. Add pepper and boil 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.

Greens are added to this recipe. The rest of the dish resembles the first two cooking options, but has its own characteristics. It is designed for busy people who do not have too much time. The recipe includes tomato juice with pulp. Thanks to this, cooking is halved in time. You can cook from tomato paste, you 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 tablespoons;
• table vinegar (9%) - 2 tablespoons;
• greens - dill and parsley;
• spices (coriander, cumin, 3 bottles. cloves, turmeric, basil, black pepper) - to taste.

Preparation:

Prepare tomato sauce by heating the prepared juice. Chop the herbs, add to the sauce, add vinegar, sugar, salt and pepper. Season to taste. After boiling, pour out the sunflower oil. Pour the pepper into a saucepan. Stir and simmer after boiling for 5 minutes. Lecho is ready!

This version of a thicker lecho with a high 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 tablespoons;
• salt - 3 tablespoons;
• table vinegar (9%) - 2 tablespoons

Preparation:

Twist the tomatoes in a meat grinder. Cook the sauce, bringing the tomato to a boil. The carrots are grated on a medium grater. Add the carrots to the tomato for 10 minutes. Cut the onion into half rings, add to the carrots and cook for 10 minutes. Chop the peppers and boil them for 10 minutes. Add sugar, salt, vegetable oil. Boil for 10 minutes, add vinegar, heat for 3-5 minutes and close in jars.

We offer you a recipe for lecho, suggested by grandmother Emma. This is a famous blogger. Grandmother Emma taught more than one housewife to cook, we recommend that you also use her experience.

Ingredients:

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

Preparation:

Scald the tomatoes and peel them. 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 the pepper is tender. Place in sterilized jars and close.

Zucchini lecho - a non-standard look at your favorite preservation

If you want to try something special, make a zucchini lecho. It turns out original. In addition, this recipe adequately represents alternative cooking options for 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 glass.;
• salt - 1 tablespoon;
• vinegar (9%) - 0.5 tbsp.;

Preparation:

Add sugar, salt, oil to the water. Chop the zucchini and place in a stew pan. Cook the zucchini for 40 minutes. Chop the peppers and add to the courgettes after 40 minutes. Boil for 10 minutes. Then add the onion sliced ​​into rings 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 in Soviet times. Our parents remember this taste well and have preserved the legacy of cooking. We warn you that this is a mega harvest.

Ingredients:

• sweet pepper - 6 kg;
• tomatoes - 6 kg;
• onions - 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 wedges. Make a tomato from a tomato and place it on the stove, cook after boiling for 30 minutes. At this point, add sugar, salt, spices, sunflower oil. After making the sauce, add pepper and boil until tender. Pour the vegetable mixture into the jars and close.

Lecho with eggplant is another recipe that you will truly admire. It can be cooked soft and tender, and can also be added with more spices, making a great snack with alcoholic drinks.

Ingredients:

• sweet pepper - 1.5 kg;
• tomatoes - 3 kg;
• eggplant - 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 preparation of this lecho is similar to the previous recipes. You can experiment, make a fried eggplant lecho and add tomato. Or make tomato sauce, and then boil the eggplant for 20 minutes, then the pepper.

Chef's advice! This salad can be closed with smoked sausages, in which case you get a winter main course with a summer flavor.

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:

Preparing to lie down is almost the same, but instead of tomatoes, plums are used. Twist the plum sauce in a meat grinder with garlic and cook with sugar, butter and salt for 25 minutes. Add pepper, 5 minutes before cooking, add vinegar.

This is one of the most delicious lecho recipes, which is a complete second course. It will be enough to prepare a side dish for it, and your dinner will be ready. Usually this dish is prepared for hunters and travelers instead of the popular tourist's 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 tablespoons;
• table vinegar (9%) - 100 ml;
• spices and herbs.

Preparation:

Lecho turns out very tasty from only smoked sausages, which give it a special taste. Sauce is prepared with the addition of butter, sugar, salt and spices, boiled for 20 minutes. Then sausages are added, boiled for 10 minutes. At the end, add pepper, which is also boiled for 10 minutes. At the end, vinegar, spices and herbs are poured into the vegetable mixture. After 3-5 minutes, the salad can be laid out in the jars.

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

Ingredients:

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

Preparation:

We recommend boiling the beans in advance until they are half cooked. Prepare the sauce as in the previous recipes. Add the beans immediately, cook for 20-40 minutes depending on the degree of their doneness. Add pepper and hot pepper pod, boil for 10 minutes. Table vinegar is poured in 5 minutes before readiness. Hot poured into sterile jars and closed.

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 tablespoons;
• table vinegar (9%) - 6 tablespoons;
• garlic - 1-2 heads;
• spices and herbs.

Preparation:

Prepare tomato sauce with oil, sugar, salt and spices. Add pepper after 25 minutes of cooking, boil for 10 minutes, then apples and boil for 10 minutes. Finally, add vinegar and garlic, after which you need to boil for 5-10 minutes.

Chef's advice! Lecho with apples is similar to a salad with carrots, but it is more delicate and refined, so it is often served on a festive table. It goes well with red basil, grilled steaks and white wine.

Lecho with mushrooms is prepared by procurers. Usually wild mushrooms are taken, in this case the dish turns out to be especially tasty.

Ingredients:

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

Preparation:

Mushrooms are fried in a cauldron in sunflower oil and onions. Then add tomato, sugar, salt, spices, boil for 20 minutes. It turns out mushroom tomato sauce. Then add chopped pepper, boil for 10 minutes, at the end pour in vinegar and garlic if desired.

Chef's advice! Basil complements this recipe especially well. Add spice to the lecho salad with prune mushrooms.

This is another travel protein salad option.

Ingredients:

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

Preparation:

Fry the onions 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. At the end, chopped eggs, boil until the salad is ready for 5-7 minutes. Pour into jars.

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

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