Lecho is a simple recipe. Pepper lecho for the winter

04.08.2019 Meat Dishes

Now, when supermarket shelves are replete with an assortment of cans with preservation, many housewives still continue to make preparations for the winter on their own. And it's not for nothing, because no matter how the manufacturers promise us that their preservation is as tasty as homemade preservation, real home preservation prepared by the hostess for the winter with love and care for loved ones is not even comparable to the “store” one.

Cookbooks, the Internet and other sources offer a wide variety of recipes for winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and closed in a bottle, to whole dishes: squash caviar, vegetable salads, adjika.

Many housewives prefer unusual, intricate recipes that can surprise loved ones and guests. One of these types of preservation, which is prepared for the winter, are salads and lecho.

Lecho is a delicious and very effective dish that perfectly diversifies the winter table.

It is generally accepted that lecho is a recipe for Bulgarian cuisine. And most housewives associate it with a salad of sweet bell peppers of different colors, drenched in tomato sauce. But this is not entirely true: in fact, lecho is a Hungarian dish. But it is cooked by mistresses in different countries, it is especially fond of it in Europe. The recipes differ from each other: for example, in the Hungarian lecho there are not only vegetables, but also smoked meat; in Russia, the recipe was adapted for those products that are more accessible to us: sweet peppers, carrots, onions, tomatoes; France has its own analogue of the dish - ratatouille.

Although lecho is indeed to some extent a salad, only its winter version. We will look at the most famous cooking options for this delicious and healthy salad.

Lecho recipes from around the world

It should be noted that no matter what recipe for making lecho for the winter you choose, there is one common nuance for all recipes: immediately after the lecho is ready, it must be poured into pre-sterilized jars and rolled up. Therefore, it is advisable to either prepare the jars in advance or do it while the dish is being prepared. Then you need to wrap each jar until it cools completely. And now is the time to get acquainted with the variety of lecho recipes for real housewives, which can be prepared for the winter.

Delicious lecho for the winter-recipe you will lick your fingers

Each housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve such lecho as a side dish, in any case you will lick your fingers.

The required set of ingredients:

bell peppers and tomatoes - each 2 kilograms
sunflower oil - 150 gr
sugar - 100 gr
salt - 50 gr
table vinegar - 2 tsp

I clean the peppers from the tails, seeds, partitions, cut into rings of about 1.5 cm.
I skip the tomatoes in the combine, they should turn out to be a homogeneous mass, pour them into a saucepan. I add sugar, salt, pepper rings, vegetable oil, vinegar there, mix well.
I send the saucepan over medium heat, cooking takes 30-40 minutes, sometimes stirring from bottom to top. The pepper will sink to the bottom of the pot as it cooks.
I do not sterilize jars, but burn them in the oven. Before burning the jars, I dry them slightly, put them in a cold oven, turn on the temperature of 200 degrees, and hold them for 15 minutes. I think it's faster this way, and it's guaranteed that all sorts of microbes will die.
I shift the hot lecho into cooled jars, seal it with boiled lids, turn it over, wrap it up with something from warm clothes.

My advice

In all recipes, I indicate sweet pepper in its pure form, that is, already peeled, which means that it is necessary to purchase or take your grown one for 300-400 grams more. The same applies to other vegetables, unpeeled will need a little more.
I always try to write the date of preparation on the jars with funny notes about what happened that day. In winter, it's great to remember this day when this blank was prepared, and even so convenient.
In winter, I often use lecho for cooking winter food - for borscht, soups, for meat, and lecho gravy will flavor any dish.
The ideal lecho tastes sweet, slightly salty and slightly sour, so try and get your measure, coma - salt, sugar, vinegar.
The signal that the lecho is already ready is actually not the time indicated in the recipes, but the state of the boiled pepper, if it is boiled, then our workpiece is ready.
Lecho in many recipes, but in almost all of me it is not sterilized, but closed hot. Take this moment responsibly - when pouring into containers, the stove must continue to work under the workpiece, observe the boiling point when pouring into jars. Containers should not be underfilled, squeeze oxygen out of them completely. A well-filled jar should be rolled up immediately. If everything is done according to the rules, the workpieces will not explode.
A properly rolled pepper is not just a translation of products, it is really a delicacy dish, a wonderful side dish in winter, the gravy itself is very tasty, it can be drunk, but can be used to prepare the first and second courses.

Lecho in tomato juice for the winter

For this recipe, get your favorite tomato juice. I do not use salt, because usually manufacturers salt the juice, you can salt it to your liking.

favorite tomato juice - 2.5 liters
sweet peppers - 2 kg
sugar and sunflower oil - a glass of each
salt - 2 tbsp. l
table vinegar, 9% - 1 tbsp.

Cut the peeled peppers into 4-6 large pieces.
Mix together tomato juice with vegetable oil, add sugar, salt, vinegar, bring to a boil.
The first signs that the juice will boil have appeared, these are bubbles on its surface. Put prepared pepper parts in a saucepan, boil for 40 minutes.
Place the hot mass in a sterilized container, roll up, wrap in a warm cloth, keep until completely cooled. Store cold.

Lecho with tomato

sweet pepper - 4 kg,
tomatoes - 2 liters from ripe soft tomatoes,
sugar - 2 glasses without a slide,
vegetable oil - 180-200 gr,
vinegar 9% - 250 gr.

Make a tomato filling with the addition of sugar, oil and vinegar, salt and boil. Place coarsely chopped peppers in it, boil for 40-45 minutes. Arrange in a clean container, pour in the filling in which the pepper was prepared, twist, keep wrapped until cooled.

Tomato and pepper lecho with garlic "Generous summer"

Prepare:

sweet peppers and tomatoes - 1 kg each
garlic teeth - 3 pcs.
onion - 3 heads
sunflower oil -70 gr
Bay leaf
salt - 1 tsp
black pepper - 3 peas
sugar-75-80 gr
table vinegar - 10 gr.

Chop pepper, garlic and onion into thin strips.
Turn the tomatoes into a homogeneous mass with a blender (you can use a meat grinder).
Put everything in a saucepan, pour water over so that all vegetables are covered, place on fire.
Salt, add bay leaf, pepper, sugar.
I do not close the lid, I simmer the carcass over low heat for about one hour.
Then I pour the vinegar, mix it and fill it in clean jars, try to fill it up more so that there is no room for air. Air will reduce the shelf life of the workpiece.

Green tomato lecho for the winter recipe

Required products:

peppers, green tomatoes, onions - each 1 kg
vegetable oil - 4-5 tbsp. l
garlic cloves - 6 pcs
salt - 1 tbsp. l
sugar - to taste (100 gr)

Cut the peeled vegetables - peppers, tomatoes, onions with a medium cube.
For 12-15 minutes, fry the onion until light brown, add pepper and green tomatoes to it, salt, add sugar.
After boiling the vegetable mass for 5 minutes, put the chopped garlic there. Cook vegetables for 20-25 minutes.
We do not remove it from the stove, but immediately fill the jars with boiling lecho, close with sealed lids, turn over, wait for it to cool.

Here's another lecho recipe, my recipe with my favorite home-style taste. The preparation is very simple.

I take tomatoes (3 kg), twist them with a meat grinder, boil for about 20 minutes over low heat. I cut into strips 1.5 kg. sweet peppers, add to the boiling mass, pour 0.5 cups of sunflower oil, salt (2 tbsp. l.), add 200 gr. sugar, I continue cooking for about 20 minutes. At the end of cooking, pour 0.5 cups of table vinegar into the conservation.

Bulgarian lecho - recipe

Required:

red peppers, bulgarian peppers - 3 kg
tomatoes - 2 kg
garlic - 2 small heads
bitter pepper - 1 pod
greens (dill, parsley) - each bunch
vegetable oil - 250 gr
vinegar 6% - 125 gr
sugar - 4 tablespoons with a small slide
salt - 1.5 tbsp. l.

Shred Bulgarian peppers into long pieces.

Skip garlic, hot pepper, tomatoes with a meat grinder, chop the herbs with a knife. By the way, it's great to take greens for cooking any kind of lecho. Now, parsley, dill are enough, they have a low price, and in winter greens are worth their weight in gold, besides, it is so useful in the cold season.

Combine all components at once, pour a mixture made from oil, vinegar, salt, sugar, boil for 30-35 minutes. Put hot in glass containers, twist.

You need to take 5 kg. ripe tomatoes-3 kg. peppers, cut into strips, apples and carrots, 1 kg, 0.4 kg. hot peppers, garlic on preference, sunflower oil.

Grind vegetables, with the exception of sweet peppers, mix and add to the peppers, chopped into strips, salt to taste, add oil, boil for 50 minutes, put in containers, twist. You can not cut the sweet peppers, skip along with all the ingredients, it will not come out lecho, but a spicy seasoning.

tomatoes - 2.5 kg
peppers - 1.5 kg
carrots - 0.6 kg
sugar, vegetable oil - each ½ cup
salt - 30 gr
table vinegar-100 gr

Grind the tomatoes with a food processor (meat grinder), chop the peppers into strips, grate the carrots with large cells, combine together, boil for about an hour, twist immediately, until they cool.

Products: 3 kg. tomatoes, each 1 kg. - carrots, onions, 2 kg. peppers.

Cut - onion, tomatoes, peeled peppers into strips, chop the carrots on a grater with a large mesh, mix, fill with a mixture consisting of 1 faceted glass of sugar, 1.5 tbsp. salt, 1.5 tbsp. sunflower oil, 1.5 tbsp. table vinegar, boil for 20 minutes. We put it straight from the fire, uncooled in containers, twist it. Output - 11 jars with a capacity of 0.5 liters.

It will take 5 kg. peppers, 3 kg. tomatoes, 1 kg. onions, 50 gr. salt, 10 tbsp. sugar, 10 allspice peas, 10 pcs. carnations.

Twist the tomatoes with a meat grinder, 30 min. boil them down.
Cut the peppers into long strips.
Fry the onion chopped into half rings.
Salt the boiled tomatoes, add sugar, lower the strips of peppers, boil for 30 minutes. At the end of cooking, add the fried onions. Spread the lecho boiling, immediately twist.

Cut sweet peeled peppers into wedges.

Then take tomato paste, dilute with water in a 1: 1 ratio. For every kg. tomato paste take 1 kg. chopped pepper, 50 gr. sugar, 30 gr. salt, cook for 10 minutes. The uncooled, boiling mixture is packed in jars, sterilized by 0.5 liters for 25 minutes, liter for 35 minutes.

On the shelves in stores, you can admire jars with beautiful labels, sometimes a doubt arises whether there is a need for homemade preparations? With age, I realized that cooking lecho at home for the winter is not a whim at all. Such winter preservation can be a decoration for any table, because it is natural. Especially if the blanks are rolled up with gentle methods, with a minimum of sugar and vinegar, without long heat treatment, and this applies not only to lecho.

Classic Lecho Recipe - Hungarian

Ingredients:

Green bell peppers - 1.4 - 1.5 kg.
Onions - 2 heads.
Tomatoes - 600 g.
Pork fat - 80 g.
Smoked bacon - 50 g.
Paprika - 5 g.
Salt to taste.

Preparation:

Peel the peppers and cut them lengthwise into 8 pieces.

Peel the tomatoes, cut into quarters.

Cut the onion into half rings.

Cut bacon into small cubes and fry it until transparent in fat (it is more convenient to do this in a saucepan).

Add the onion to the bacon. When it turns golden brown, add paprika, tomatoes, pepper, salt.

Simmer over high heat until some of the liquid evaporates, stirring occasionally. Cover, turn on low heat and simmer until tender.

The most common recipe for lecho for the winter is Bulgarian lecho

Products:

Bell peppers of different colors - 1 kg.
Tomato puree - 1 kg.
Salt - 1 tbsp l.
Sugar - 2 tbsp. l.

Preparation:

Chop the pepper.

Make mashed potatoes from fresh tomatoes: chop them in a blender or through a meat grinder, and then boil the mass 2-3 times.

Add salt, sugar and pepper. Cook for about 30 minutes, stirring occasionally.

Lecho without vinegar - quick salad recipe

Ingredients:

Pepper - 2 kg.
Tomatoes - 3 kg (or tomato juice - 2 l).
Carrots - 2 pcs. (large).
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Carnation - 10 pcs.
Hot pepper - 2-3 pods.
Garlic - 300 g.
Allspice - 10 peas.

Preparation:

Cut the pepper into strips, grate the carrots on a coarse grater.

Remove the skin from the tomatoes, grind with a blender or through a meat grinder until puree.

Mix everything, add spices and bring to a boil. When it comes to a boil, cook for about 10 minutes.

Russian version of the lecho recipe

Pepper - 2.5 kg.
Tomato juice - 1 l.
Carrots - 500 g.
Salt - 1 tbsp l.
Sugar - 0.5 cups.
Vegetable oil - 0.5 cups.
Water - 0.5 cups.
Vinegar 70% - 1 tsp
Bay leaves, allspice peas - to taste.

Preparation:

Mix tomato juice with spices and boil for about 10 minutes, then put bay leaf and sweet peas, cook for another 10 minutes.

Cut the pepper and carrots into cubes, as for a salad, and add to the tomato juice and spices and simmer for another 10 minutes.

Original recipes lecho

Lecho "Ogonyok"

Ingredients:

Bulgarian pepper - 1.5 kg.
Tomatoes - 2.5 kg.
Onions - 1 pc.
Garlic - 30 g.
Salt - 1 tbsp l.
Sugar - 2 tbsp. l.
Ground red pepper - 0.5 tsp.
Allspice ground pepper - 0.5 tsp.
Vinegar 70% - 1 tsp
Bay leaf - 4-5 pcs.

Preparation:

Chop the tomatoes and boil for 10 minutes (until foam appears). Rub the mass through a sieve to remove seeds from it.

Cut the onion into half rings, like for a salad, and the pepper into strips, mix the vegetables with the tomato puree.

Add all the spices and simmer over low heat until the pepper is soft.

Chop the garlic, add to the vegetables. Pour in 5 tbsp. l. vegetable oil. Take out the bay leaf.

Bring the mixture to a boil, immediately pour in the vinegar, stir and remove from heat.

Recipe lecho "Yummy"

Products:

Red bell pepper - 3 kg.
Green pepper - 1 kg.
Tomatoes - 3 kg.
Vinegar 9% - 0.5 cups.
Sugar - 2-4 tbsp. l.
Salt - 2 tbsp. l.

How to cook:

Grind the tomatoes until puree.

Cut the pepper into strips or cubes, as for a salad. Add it along with spices to tomato puree.

Mix everything and bring to a boil. Cook for another 30 minutes.

"Original" step-by-step recipe for lecho

Ingredients:

Pepper - 5 kg.
Tomatoes - 4 kg.
Vegetable oil - 1 glass.
Sugar - 1 glass.
Vinegar 9% - 2 tbsp l.

Preparation:

Grind the tomatoes. Cut the pepper into strips.

Pour tomato puree into a saucepan, put on fire. Add salt and sugar to the mass and bring everything to a boil.

After boiling, add pepper and oil, bring to a boil again and cook for another 30 minutes over medium heat.

Remove from heat, pour vinegar into a saucepan. Now the lecho is ready.

Unusual and delicious recipe: honey lecho

The “highlight” of the dish lies in the marinade, which gives this dish an unforgettable taste.

Sweet pepper - 5 kg.
Onions - 6-7 pcs.
Tomato juice - 2 tbsp l.
Vinegar - 100 ml.
Honey - 5-6 tbsp. l.
Sugar - 1 glass.
Salt - 100 g.
Bitter pepper - 1 pc.
Vegetable oil - 200 g.

How to cook:

Cut the pepper into strips (you can cut it into 4 pieces). Cut the onion into rings, as for a salad.

Prepare the marinade: mix tomatoes, vinegar, honey, bitter pepper, salt, sugar, vegetable oil and put on fire. Boil.

Put the vegetables in a boiling marinade and cook for 10 minutes without stirring.

The lecho is ready. Now you can put it in pre-sterilized jars, fill it with hot marinade and roll it up.

Simple lecho recipes for beginners

The simplest recipe: "lazy" lecho

Ingredients:

Bulgarian pepper - 1 kg.
Tomatoes - 3 kg.
Sugar - 1 glass.
Salt - 2 tbsp. l.
Garlic - 3 cloves.
Vinegar 9% - 2-3 tbsp. l.

Preparation:

Prepare the peppers as usual, add 1.5 kg of tomatoes to it and place in a saucepan. You can add 1 glass of water if the tomatoes are not juicy. Put on fire.

Bring to a boil and simmer over very low heat for 10 minutes, stirring constantly.

Cut the second part of the tomatoes into cubes and add to the rest of the vegetables. Mix.

Then pour sugar and salt there and cook for 25 minutes.

Add crushed garlic and vinegar. Cook for another 5 minutes.

Hungarian lecho: simplified version

Products:

Pepper - 3 kg.
Tomatoes - 4 kg.
Onions - 3 kg.
Ground red pepper, salt to taste.
Ground paprika - 1 tbsp l.
Vegetable oil for frying.

How to cook:

Prepare vegetables as usual.

Fry onions in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.

Then again put on fire for 5 minutes and simmer with pepper over medium heat for 10 minutes.

Add the tomatoes and simmer for another 5-10 minutes, stirring to prevent the vegetables from burning.

Reduce heat to low, season with salt, seasonings and simmer for 10 minutes, covered with a lid.

How to serve lecho

This dish can be served as a complete dish or as a side dish.

In Hungary, it is eaten as a separate dish, stirring eggs in it. This is quite reasonable, since Hungarian lecho usually contains meat products. In Germany, it is served as a side dish with fried sausages, sausages or grilled meats. And in Russia - as a salad for porridge, mashed potatoes or meat. Lecho goes well with rice, buckwheat, wheat porridge, as well as boiled potatoes and french fries. This type of preservation will enhance and enrich the taste of any main dish.

In any case, lecho is a very tasty dish. And its bright appearance will definitely increase your mood and appetite. In addition, vitamins are stored in it, in particular vitamin C, beta-carotene, as well as potassium, which are rich in vegetables that make up lecho. But in winter it is very important to consume as many vegetables as possible in order to make up for the lack of essential vitamins. Home preservation in this matter is a great helper.

Lecho is one of my favorite vegetable dishes. Now, in the height of summer, I often cook it for dinner as a side dish. Sometimes I add eggplants, onions, carrots to the pepper. This is a very simple vegetable dish, yet delicious. Closing the bell pepper lecho for the winter is also not difficult. This is one of the lightest blanks with the minimum amount of ingredients.

I bring to your attention 7 recipes for pepper lecho in sweet and sour tomato sauce. In a classic recipe, only two main ingredients are needed - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or close vegetables without vinegar. How to do it all - read on.

Do not forget that preservation requires sterile jars and lids. To begin with, they are washed with baking soda with a soft new sponge. Then sterilized over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for 5 minutes, this will be enough. The salad is placed in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and it turns out to be a very tasty appetizer. For the sauce, you need to take fleshy tomatoes, better cream - they make a thicker sauce. The most delicious red pepper lecho, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are fans of this option.

In the classic version, only tomatoes and peppers are taken from vegetables. Further I will write other options where carrots, onions, tomato paste are used.

Ingredients (for 6.3 liters - 9 cans of 0.7 liters):

cream tomatoes - 3 kg
red bell pepper - 4 kg
sugar - 200 gr.
salt - 2 tablespoons
vegetable oil - 120 ml
acetic acid 70% - 1 tbsp
allspice peas - 4 pcs.
black peppercorns - 20 pcs.

Cooking method:

1.Wash the tomatoes, remove the stalk and cut into 4 pieces. Grind the tomatoes through a meat grinder to get a smooth base for the sauce. Pour salt, sugar and allspice and black peppercorns into the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally to dissolve the sugar and salt and not burn. Boil the tomato for 10 minutes on low heat.

2.In the meantime, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it arbitrarily. Someone likes to cut the pepper into strips, someone into squares, someone into triangles or wide strips. Cut as you like. Think about how you will eat this pepper later.

3.After 10 minutes of boiling the tomatoes, add chopped peppers to them and pour in the vegetable oil. Stir a little. Stir well right away, because there is a lot of pepper and it is hard. A little later, the pepper will soften and completely covered with tomato juice. Moreover, the pepper will also start up its juice. Therefore, in no case should you add water, the sauce should be thick and not watery.

4. When the lecho boils, cook it for 15-20 minutes. The cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Try the pepper - it should be dense, do not boil it too much. Because the pepper will still come in jars. If you digest it, then in banks it will generally creep out and be ugly. And the taste will not be the same.

5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what you get. If the appetizer seems too sour, add sugar, if there is not enough salt, add salt.

6. Pour the prepared salad into the jars. All dishes that come into contact with food must be dipped in boiling water (ladle or mug, funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If you have large pieces of peppers, you can first put the peppers in the jars, and then pour over it with tomato sauce.

7. Turn the canning over, you can cover it with a towel so that it cools down gradually, and wait until it has completely cooled. And then you can store it even in the cellar, even in the apartment. This lecho stands perfectly all winter and does not turn sour.

Pepper lecho with carrots and onions for the winter

This recipe is made with carrots and onions. If you like boiled vegetables, then prepare such a preparation.

Ingredients (per 12 l):

bell pepper - 6 kg
tomatoes - 6 kg
carrots - 1 kg
onions - 1 kg
salt - 4 tablespoons
sugar - 0.5 kg
vegetable oil - 0.5 l
vinegar 9% - 200 ml

Cooking method:

1. Carrots are harder than pepper, so they need to be boiled a little beforehand. Peel the carrots and cut them into large strips. Put in boiling water and boil for 10 minutes, then drain. Wash the tomatoes and scroll through a meat grinder to get a tomato.

2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the mixture on the stove and bring to a boil. Be sure to stir the sauce to dissolve the sugar and salt.

3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and cook for another 10 minutes after boiling. Stir the workpiece occasionally.

4. Cut the pepper into large strips. If you cut it too finely, then the vegetable will lose its shape and boil too much. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before cooking, pour the vinegar into the salad.

5. The preservation jars must be sterilized and the lids must be sterilized. Just while the pepper is boiling, you can prepare this inventory. Spread the salad over the jars and roll up the lids. Turn over and let cool. It turns out a delicious lecho, which is well stored in the apartment.

How to cook lecho with pepper and tomato paste

There are no fresh tomatoes in this recipe, but tomato paste is used. This approach allows you to make the final product thicker and richer in flavor. The composition of the ingredients is well balanced in taste.

Ingredients (for 3.75 L):

bell pepper - 2.5 kg
salt - 1 tablespoon
sugar - 1/2 tbsp.
vegetable oil - 1/2 tbsp.
tomato paste - 300 gr.
vinegar - 1/2 tbsp.
water - 4 tbsp.
black peppercorns - 6 pcs.
bay leaf - 3-4 pcs.

Cooking method:

1.Wash the peppers and remove the seeds. Slice in any way you want. I suggest cutting into half rings, 0.5 cm wide.

2. Make the marinade sauce. Pour water into a container, put salt, sugar, tomato paste, vegetable oil, pepper and lavrushka into it. Put on fire and boil the sauce, dissolving all crystals and paste.

3.Pour chopped peppers into the boiling marinade and cook for 20-25 minutes. Taste the peppers to see how well they are done. The pepper should not be too soft, because in the hot marinade it will reach a little more.

4.In sterile jars, spread the resulting snack and roll up. Turn over, check if the covers are sealed. And on this delicious lecho is ready. The sauce will become thicker when it cools.

A simple recipe for lecho with tomato juice for the winter

For those who do not like tomato pulp and seeds in lecho, there is a recipe for boiling pepper in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or you can buy a ready-made one.

Ingredients:

bell pepper - 2 kg
tomato juice - 2 l
sugar - 200 gr.
salt - 2 tablespoons
vinegar 9% - 150 ml

Pepper and other spices to taste.

Cooking method:

1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.

2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.

3.Pour tomato juice with additives into a saucepan and add pepper immediately, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.

4. Sterilize jars and lids in advance. Put the finished snack in the jars, tighten the lids tightly and let cool. This completes the Bulgarian lecho. Wait until winter and eat delicious peppers with an equally tasty sauce that can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives a dish a special flavor. There are those who are very fond of garlic dishes. Therefore, for you this simple recipe for the famous garlic appetizer.

Ingredients (per 8 l):

fleshy bell pepper - 5 kg
tomatoes - 4 kg
vinegar 9% - 80 gr.
sugar - 1 tbsp.
garlic - 1 head
refined sunflower oil - 120 ml
salt to taste

Cooking method:

1. As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Chop the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

2. Wash the pepper thoroughly, remove the stalk, seeds and partitions. Cut the pulp into medium squares. Pour chopped tomatoes into a large saucepan or bowl and bring to a boil.

3.Add the chopped peppers to the boiling tomato and bring to a boil. Then add sugar, salt, vegetable oil. Cook for 15 minutes.

At first, there will be a lot of pepper and it may seem that there is not enough sauce. Don't worry, the pepper will juice up and shrink too. Thus, it will all be covered with tomato.

4. After 15 minutes, add the garlic skipped through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out a moderately thick appetizer, very tasty and aromatic.

The most delicious bell pepper and eggplant lecho

Eggplants go well with bell peppers. Such a dish, stewed in a tomato, will be relevant both in winter and in summer.

Ingredients (for 5-6 l):

tomatoes - 3 kg
eggplant - 10-12 pcs. (depends on the size)
bell pepper - 12 pcs.
garlic - 1 head
hot chili peppers - 0.5 pcs. (taste)
vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
sugar - 0.5 tbsp.
salt - 1 tablespoon
vegetable oil - 0.5 tbsp.

Cooking method:

1.Wash all vegetables. Cut the tomatoes into 2-4 pieces and chop in a blender. Grind hot peppers with the tomatoes. Pour the resulting tomato into a large bowl and boil over the fire. Boil the tomato for 30 minutes.

2. Peel and cut into strips. Cut the eggplants into slices about 0.5 mm thick. Place the eggplant in a bowl and season with salt. Let them sit for 15 minutes for the vegetables to start juicing.

If you wish, you can pre-fry the eggplants over high heat, not until tender, but until they are lightly crusty.

3. While the eggplants are standing and the tomato is boiling, sterilize the jars and lids.

4.Add pepper and eggplant to the boiled tomato, from which you want to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a cup) and vegetable oil (half a cup). Stir again and try. If it's a little sour, add more sugar. Bring to a boil, reduce heat, and simmer, covered, for half an hour.

5. 5 minutes before the end of cooking, add garlic, which you want to squeeze through a press, and vinegar to the salad. It remains to arrange the finished snack in sterile jars and seal it. Turn the cans over and wrap them in a blanket. Leave in this form to cool overnight or for a day. It turns out tasty, moderately spicy.

Lecho with tomatoes and peppers without vinegar

If you have people with gastrointestinal diseases in your family, then it is better not for them to use vinegar. Accordingly, preparations for the winter must be done without it. There is a lot of acid in tomatoes, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. Such an appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.

Ingredients (for 1.2 L):

tomatoes - 1 kg
sweet pepper - 700 gr.
vegetable oil - 50 gr.
salt, sugar - to taste

Cooking method:

1.Wash the peppers, cut them in half, remove the seeds and cut them lengthwise into thin enough strips (into long strips).

2.To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cruciform cut on top of each tomato. Next, put the tomatoes in a bowl and pour boiling water over them for 1 minute. Then drain the hot water and fill it with cold water. Adding ice to cold water is encouraged. Thus, the tomatoes will "survive" the contrasting bath, and the skin is easily removed. It should be removed at the place of the notch.

3. Peeled tomatoes need to be mashed. This can be done with a hand blender, chopper, or meat grinder. Choose any method, there is no difference.

4. Take a heavy-bottomed saucepan and pour the tomato into it. Add sugar and salt to taste. Better to put a little first, and then try and add what is missing. Pour in the vegetable oil as well. Stir all the sauce and let it boil. Then reduce the gas, cover and cook the tomatoes for 10 minutes.

5. After 10 minutes add bell peppers, stir gently so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling with salt and sugar. Now is the time to bring the appetizer to taste. Also, if desired, you can add hot pepper (you can ground red) for pungency.

6.At the end of cooking, the pepper will still be quite dense, not boiled. In cans it will soften a little more. If you digest the pepper, it will stand still and fall apart. Lay out the finished workpiece in sterilized jars and tighten the lids tightly. Turn the cans over and wrap them in a warm blanket, blanket, or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.

Do for the winter. Moreover, lecho is prepared very simply, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to dishes that will refresh and renew the taste. But it's important to always try what you cook!

Read the recipes on this page. And I look forward to seeing you on my blog many more times!

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Initially, lecho appeared in Hungary as a vegetable side dish, and in translation from Hungarian "lecso" means ratatouille. In the classic version, it is prepared from bell peppers, tomatoes and onions. But its incredible popularity has led to the emergence of many different options for its preparation. And this is very wonderful, because every housewife will find her favorite recipe for herself.

And in order to determine which lecho recipe is most suitable for you, you need to try to cook several and choose the most delicious options for yourself.

We'll start with a simple, classic recipe with just two main ingredients - bell peppers and tomatoes. But with its simplicity and lightness, the appetizer turns out to be incredibly tasty. Therefore, if you do not want to spend a lot of time on blanks, then pay attention to this recipe.

Ingredients:

tomatoes - 2 kg
bell pepper - 2.5 kg
sugar - 1/2 cup
salt - 1 tbsp. l. (with a slide)
vinegar 9% - 2 tbsp. l.

We need to grind the tomatoes in a blender, it turns out a thin mass. We pour it into a saucepan, and we will cook lecho in it.

Pour in salt and sugar, mix well and put the pan on the stove. Bring to a boil over low heat.

Take your time and do not turn on the stove to high heat, otherwise the lecho at the bottom may burn.

When the tomato mass boils, pour in the vegetable oil.

We need to cut the bell peppers into small pieces.

Try to choose a thicker, fatter pepper for lecho, then you will feel it much more clearly in the finished dish.

After boiling the tomato mass, we also send the pepper to the pan. Cover with a lid to boil faster, and after boiling, cook for 30 minutes over low heat.

The jars in which we will lay out the lecho will need to be sterilized first, the lids, respectively.

Put the ready-made lecho into the jars, close the lids and turn it upside down.

With me, such a blank always disappears before the New Year holidays. Try it too.

Tomato, pepper and carrot lecho - lick your fingers

This is my favorite lecho recipe, very rich in its flavor notes, sweetish and at the same time spicy. All the ingredients are available, so it will not be difficult to prepare according to this recipe.

Ingredients:

tomatoes - 1 kg
bell pepper - 1 kg
onions - 0.5 kg
carrots - 0.5 kg
sugar - 100 gr.
vegetable oil - 100 ml.
salt - 1 tbsp. l. (with a slide)
vinegar 9% - 2 tbsp. l.
Bay leaf
black and allspice

In this recipe, we will also grind tomatoes. To do this, remove the stalks from the tomatoes and cut them arbitrarily. Put the tomatoes in a saucepan and grind them right in it with an immersion blender to a state of gruel.

We put the saucepan on the stove, add salt, sugar, add a couple of bay leaves and allspice. Optionally, you can add black peppercorns. Bring the whole mass to a boil and cook for about 20 minutes, stir occasionally so as not to burn. It is possible to remove the bay leaf at this stage, although I sometimes leave it for more flavor.

Cooking the onion, cut it into small cubes. Fry it in a pan in vegetable oil. Fried onions add a special sweetish flavor to our dish.

Rub the carrots on a coarse grater, and when the onion becomes translucent, that is, it is almost ready, add the carrots to the pan to the onion. Stir constantly and fry over low heat until tender. We spread the vegetables into the tomato mass.

Cut the bell pepper into small pieces and put it in a saucepan with other vegetables. To bring the whole mass to a boil, cover the pan with a lid, and after boiling, simmer for about 20 minutes. Do not forget to stir a couple of times.

Just before the end of cooking, add vinegar, bring it to a boil again and the dish is ready. We put the lecho in clean jars, cover with sterilized lids.

We put the jars in a pot of boiling water and sterilize each jar for 10 minutes (this is the time for 0.5 liter jars).

Before placing the jars in the pot for sterilization, place a towel or any cloth on the bottom to keep it soft.

Cucumber lecho is an incredibly tasty appetizer

Since childhood, I have perceived lecho only from bell peppers with tomatoes. And much later I learned that there are a huge number of options for this wonderful dish. Here with cucumbers, I suggest you try it too, very tasty. Moreover, there are a lot of cucumbers this year.

A simple recipe without sterilization from bell peppers and tomatoes

This is one of the simplest recipes, similar to the first classic lecho recipe. The name without sterilization does not mean at all that we will not take care of the long-term preservation of our stocks. Jars with blanks, if you want to store them for a long time, must be sterilized. The only difference is that in this recipe, we simply sterilize the jars and lids in advance, and then there will be no need to boil them along with the contents. And vinegar also serves as a preservative.

Ingredients:

tomatoes - 2 kg
bell pepper - 3 kg
vegetable oil - 250 ml.
sugar - 200 gr.
salt - 2 tbsp. l.
vinegar 9% - 100 ml.
black and allspice

We sterilize jars in advance in the oven, over steam or in the microwave. If you cannot choose the method of sterilization, perhaps this article will help you.

We traditionally start the lecho with the preparation of the tomatoes. We cut them arbitrarily and grind them. A meat grinder with a fine grid and a blender are suitable for this. Pour the tomato gruel into a saucepan, and simmer in it. Add salt, sugar and vegetable oil. Mix everything and put it on the stove. Bring to a boil.

While the tomato mass is boiling, cut the peppers. We first clean them of seeds and cut them into small pieces or strips, this is not important. After boiling the tomatoes, add the chopped pepper there.

After boiling, reduce the heat, vegetables should be stewed over low heat for 20 minutes.

Try not to overcook the peppers, otherwise they will be tasteless, overcooked and very soft.

It remains to decompose the lecho into sterilized jars and tighten it with a pre-boiled metal lid.

We do not turn the cans over, but cover them with a warm blanket or blanket until they cool completely.

How to make pepper lecho with tomato paste

Lecho, which consists only of bell peppers, is the easiest to prepare. In the store we buy tomato paste and pepper, that's all, that's enough. A minimum of time and products, and the delicious food is extraordinary.

Ingredients:

bell pepper - 3 kg
tomato sauce - 0.5 l.
water - 0.5 l.
sugar - 1/2 cup
salt - 1 tbsp. l.
vinegar 9% - 1/2 cup
black and allspice

Wash the bell peppers, remove the seeds and cut into medium-sized cubes.

Pour water into a large saucepan, add salt, sugar, tomato sauce and black peppercorns.

When the marinade boils, add the pepper and simmer over medium heat for 20 minutes. Add vinegar at the end.

We put the hot lecho in pre-prepared clean jars. We put the cans in a pot of hot water and sterilize for 15-20 minutes. The lids must also be sterilized in boiling water.

We close the lids tightly, after which we cover the cans with a warm blanket and leave until they cool completely.

Video on how to make lecho from zucchini for the winter

Zucchini lecho has become one of the most popular in recent years. Probably because zucchini gives lightness to any dish, and in combination with peppers and tomatoes, it turns out to be an incredibly tasty appetizer.

A simple recipe for garlic arrows

We prune the garlic arrows during the growth of the garlic. But in no case do we throw them away, but we prepare new and very tasty dishes. For example, a lecho made from garlic arrows is very suitable for both potatoes and a meat dish. Trying?

Ingredients:

garlic arrows - 1 kg.
carrots - 0.5 kg
sweet pepper - 300 gr.
onions - 300 gr.
tomato paste - 5 tbsp l.
vegetable oil - 1/2 cup
water - 1 liter
sugar - 2 tbsp. l.
salt - 1 tbsp. l.
vinegar 9% - 1 tbsp. l.
ground black pepper

Rinse the garlic arrows and cut into small pieces. We remove the seals, select only the even parts. Put the arrows in a saucepan, pour 0.5 liters of water and bring to a boil. Cook for about 10 minutes.

Dilute the tomato paste with the remaining 0.5 liters of water, stir well and pour into a saucepan with garlic arrows. At this stage, add salt, sugar and black pepper. Spicy lovers can add chili peppers, but this is not necessary. Cover the saucepan with a lid and simmer for 5-10 minutes.

Cut the bell peppers into cubes and add them to the vegetables. Mix everything well and pour in vegetable oil. We cover the pan with a lid and again leave to simmer for 5-7 minutes.

Pour in vinegar and simmer after that for another 5 minutes. That's it, now the dish is ready.

You can decompose in previously sterilized jars, or you can boil jars with lecho in a saucepan for 10 minutes.

So, today we got acquainted with only 7 lecho recipes for the winter. In fact, there are many more of them, all without exception, delicious and affordable for any family.

Lecho for the winter from eggplant at home - "Ten"

We cannot ignore everyone's favorite eggplants. They have become very popular lately, there are a lot of blue dishes. Today I will share only one lecho recipe, and on my website you can also read how you can marinate so that they taste like mushrooms or according to very tasty recipes.

Why is this blank also called a ten? - Yes, because most of the ingredients are 10 pieces.

Ingredients:

eggplant - 10 pcs.
onions - 10 pcs.
bell peppers - 10 pcs.
tomatoes - 10 pcs.
garlic - 10 cloves
black peppercorns - 10 pcs.
allspice - 5 pcs.
bay leaf - 3 pcs.
sugar - 1/2 cup
salt - 2 tbsp. l. (no slide)
vinegar 9% - 1/2 cup
vegetable oil - 1 glass

It is advisable to take ripe tomatoes, meaty for this dish. Remove the stalks from tomatoes, chop them coarsely and grind them using a meat grinder or blender.

We prepare the rest of the vegetables. Cut the eggplants into cubes, rather large. Although, if you like smaller, cut as you like.

We select seeds from the pepper and cut the pulp into medium cubes.

Take red and yellow peppers, then the workpiece will become brighter and more beautiful.

I also cut the onion quite coarsely, and just cut the cloves of garlic in half.

To prepare lecho, we need a large saucepan. We put it on a heated stove, pour vegetable oil on the bottom and lightly fry the onion. Next, throw in chopped peppers and eggplants.

Now pour the vegetables on top with cooked tomato puree.

Now add salt, sugar, seasonings (bay leaf, black pepper and allspice) here. Cover and simmer over low heat for about half an hour. Stir periodically so that the mass does not burn at the bottom of the pan.

5 minutes before cooking, pour the garlic into a saucepan. Simmer a little more. And at the very end, pour in the vinegar.

It remains only to spread out in pre-sterilized jars and roll up the lids, which also need to be boiled.

I think we did a great job. Now we will enjoy vegetable delicacies in winter.

The end of summer, the beginning of autumn is the time for harvesting. And many hostesses work tirelessly in the kitchen to preserve the gifts of the garden and to please the home with delicious dishes.

I wish you inspiration in the kitchen, new recipes and thanks to your loved ones.

And if you like the recipes, share them with your friends.

Good afternoon dear friends! Today we have an excellent selection of delicious bell pepper and tomato - lecho. The recipe is simple, and the lecho turns out to be very, very tasty. In winter, a jar of homemade lecho will be very useful, you will eat and remember with a kind word. This is not just very tasty food, it is a great appetizer and addition to meat dishes. and also a source of vitamins.

Lecho according to the classic recipe of bell pepper with tomatoes

Today we will cook a classic lecho from simple products - red bell peppers, large, sweet, juicy and fleshy tomatoes. The sweeter the pepper is, the tastier the lecho will be.

Ingredients:

sweet bell pepper -3 kg
ripe tomatoes - 2 kg
sugar - 100 grams
salt - 2 tbsp. spoons
9% vinegar - 2 tbsp. spoons
vegetable oil - 100 ml

Preparation:

Wash the pepper, remove the seeds and stalks. Cut into slices or rings as you like.

2. Wash the tomatoes, remove the stalks, cut into slices.

3. Chop the tomatoes in a blender or mince.

4. Add 2 tbsp to the tomato mass. tablespoons of salt without a slide, sugar and vegetable oil.

Sugar and salt can be added to taste. If you like it very spicy, add 1 piece of hot pepper.

5. Add the bell peppers, cut into wedges, to the tomatoes. Mix everything well. Put on the stove to cook. It will cook from the moment of boiling for 30 minutes over low heat. Do not forget to stir so as not to burn. The pepper should be crispy, not boiled.

6. At the end of cooking, pour in the vinegar and stir everything well again.

7. Banks to wash and sterilize. It is better to boil the lids. Turn off the lecho on low heat. Never turn off completely. We let the banks cool down a little. And we begin to lay out the banks.

8. Roll up the cans, turn them over, wrap them with a blanket and leave them in this position until they cool completely. If we roll up metal lids, it will be possible to store lecho in room conditions.

Our classic recipe lecho is ready.

Enjoy your blanks.

Bulgarian-style pepper and tomato paste lecho for the winter

This Bulgarian pepper and tomato paste recipe is very simple and very tasty.

Ingredients:

4 kg - bell pepper
3- heads of garlic
2 l - grated tomato
2 l - water
3 tbsp. l- salt
1.5 tbsp sugar
1 tbsp - grows. oils
2 tbsp. l - vinegar 25% (40 ml)

Preparation:

1. Prepare a filling of mashed tomatoes and water. You can replace mashed tomatoes with 5 liters of tomato juice or sauce (tomato paste) without additives.

2. We will prepare tomato paste from mashed tomatoes. The tomatoes must be washed and peeled off. To do this, pierce the tomatoes, scald with boiling water, leave for 5 minutes. When the skin bursts and begins to come off, remove it.

3. Chop the tomatoes in a blender or mince. Pour 2 liters of mashed tomatoes into a saucepan and add 2 liters of water. We set this mass to boil. When our fill has boiled, add 3 tbsp. tablespoons of salt with a slide, 1.5 tbsp of sugar, 1 tbsp. vegetable oil and wait until it boils again, mix.

4. Cooking pepper. We clean it from the stalk and cut it lengthwise into 4 parts. It is not necessary to cut finely.

6. Prepare clean sterilized jars, put a clove of garlic in them, fill them with pepper and close them with lids.

7. We turn over the banks. Cover with a blanket until it cools completely. When the jars with lecho have cooled, we put them in a cool place for storage.

Our Bulgarian pepper and tomato paste lecho is ready.

Bon Appetit!

Bell pepper lecho with tomatoes and carrots

Ingredients:

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

Preparation:

1. Prepare the bell pepper. Wash, remove seeds and stalks. Cut into 4 wedges. The bigger the better.

2. Prepare tomato juice from the tomato. Peel and roll in a blender or meat grinder.

3. Finely chop the garlic.

4. Finely chop the capsicum hot pepper. If we want the lecho to be spicy, leave a few seeds, they will add spice to the dish.

5. Grate the carrots.

6. Pour the tomato juice into a saucepan. Place on the stove and bring to a boil.

7. Add carrots and vegetable oil to the boiling mass. Cook after boiling for 20 minutes over low heat.

8. Add bell and hot peppers. Continue cooking for another 20 minutes.

9. Add salt 1 tbsp. spoon without a slide, sugar 2 tablespoons and vinegar. Cook for another 10 minutes.

10.Place the hot mass in sterilized jars and tighten the lids.

Bell pepper lecho with tomatoes and carrots is ready. Delicious blanks for everyone.

Bon Appetit!

Lecho for the winter in a multicooker

Today it has become fashionable to cook blanks in a multicooker. This quick, versatile, vitamin-rich snack is easy to prepare. You can simply eat it with bread, make gravy for pasta and rice, serve it with meat and fish dishes as a side dish.

Ingredients:

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

Preparation:

1. Wash the pepper and remove the stalk and seeds. Cut into cubes or to your liking.

2. Wash the tomatoes, cut the core, twist in a meat grinder or chop in a blender, after removing the skin.

3. Dice the onion and garlic.

4. Pour oil on the bottom of the multicooker bowl, then put all the vegetables - bell peppers, tomatoes, onions, then add hot peppers, garlic, salt and sugar. We mix everything.

5. We put the multicooker for 1 hour in the "Extinguishing" mode. Stir during the stewing process.

6. We try vegetables for readiness. If damp, continue simmering for another 20 minutes. Add vinegar 5 minutes until tender.

7.Place the ready-made lecho from the multicooker into sterilized jars and tighten the lids. Turn the jars over, cover with a blanket and leave to cool completely.

9. Then put in a cool place for storage.

To prepare lecho for the main products of tomatoes and bell peppers, you can use various ingredients to your liking - onions, garlic, hot peppers, carrots and as much as you like. All this will give your lecho additional aroma and taste.

Find some free time and cook this wonderful and tasty lecho. Improvise, come up with your new recipes and share with us.