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

Pepper lecho recipes are so diverse that you can easily find both spicy and sweet lecho, both pure vegetable lecho and meat lecho. Lecho from pepper and tomato can be more liquid or thicker - depending on the idea of ​​the hostess.

Pepper treat for the winter

: how to cook

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

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

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

Vegetables

Description

Lecho with tomato paste for the winter- one of the most popular winter snacks, which many hostesses stock up every year. There are a lot of recipes for preparing this blank, but we want to highlight this particular method of creating it. Using tomato paste, you will be able to cook a delicious lecho many times faster, since this ingredient does not require prior preparation, like tomatoes.

You can make lecho at home from any variety of peppers. Some housewives prefer to cook this delicious dish even from bitter pepper. However, in this case, the appetizer comes out spicy, and it is simply impossible to eat it directly with a spoon. If you want to cook Bulgarian lecho for your family, then it must be made strictly from bell pepper. Be sure to use vinegar when preparing this salad, as it will ensure preservation for a long shelf life.

Carrots and onions are often used as additional vegetables, but this is not the limit, since pepper lecho can easily be made even with zucchini. Each person has their own taste preferences, so this snack is prepared in different ways.

So, we suggest that you carefully study the simple step-by-step recipe below with a photo and start cooking!

Ingredients

Steps

To start cooking homemade lecho with tomato paste, you must first prepare all the vegetables. First of all, we recommend bringing the pepper to the desired state. Rinse it thoroughly, separate the stalk and seeds. Then cut the vegetables into thin strips as shown in the photo.



When the pepper is ready, prepare the carrots. Rinse it with water, peel it and grate it on a coarse grater. You can also chop the vegetable with a food processor, if it comes with a special nozzle.



Peel the onion from the husk, and then cut it into half rings or chop it with a combine.



Now you need to prepare the sauce for the vegetables. To do this, take the required amount of tomato paste, place it in a container in which lecho will be cooked, and fill it with the same amount of water. Add salt and granulated sugar to the resulting mass, then mix the sauce well.



Bring the tomato paste diluted with water to a boil, and when it boils, place the previously chopped carrots in it.



Boil the workpiece over low heat for ten minutes, and then add the chopped onion to it.



When the onion is in the tomato mass, boil the vegetables for another ten minutes and combine them with chopped pepper.



Hold the future lecho on fire for twenty-five minutes. Then pour vinegar into it and add finely chopped garlic. Boil the appetizer for another five minutes and pack hot in sterilized jars.



Close the filled jars with lids, then put them upside down in a convenient place. Cover the blanks with a warm blanket and leave for a day. Move the cooled homemade lecho with tomato paste to a room intended for storing blanks for the winter.



Bon Appetit!

Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets of fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. These are the best preparations for the winter, which can be combined with one expression: “Eat and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store spins.

For cooking you will need:

• multi-colored Bulgarian pepper - 3 kg;
• red and brown tomatoes - 2 kg;
• onion - 1 kg;
• vegetable oil - 250 ml;
• sugar - a glass;
• table vinegar (9%) - 100 ml;
• coarse salt - 2 tbsp.

Cooking:

Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Remove the seeds from the bell pepper and cut into strips of about 1 cm.

Remove the skins from the onion and chop into medium cubes.

Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.

Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.

Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.

After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.

2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. Pour hot fragrant vegetable mixture into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.

Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

To ensure that there is always a rich variety on the table, hostesses stock up on tasty and healthy preparations for the winter. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.

Let's stock up on the ingredients:

Cooking:

1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.

2. Peppers are pre-cleaned from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.

3. For 2-3 minutes before readiness, add vinegar and a little allspice-peas to the lecho. It is important to ensure that the bell pepper is cooked, but at the same time remains crisp and does not lose its bright color and shape.

It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.

Lecho from bell pepper with tomato paste for the winter - you will lick your fingers

To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring housewives find interesting recipes, delighting family and friends with tasty and healthy dishes. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.

To prepare lecho you will need:

Cooking:

1. Remove the seeds from the bell pepper, rinse and cut into large cubes.
2. Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
3. Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
4. During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).

The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

Every meal is a delicious spicy addition! Someone likes pickled cucumbers, and someone likes hot chili seasonings. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter will suit meat and vegetable dishes, decorate the festive table, and satisfied guests will unanimously ask for supplements.

Cooking:

Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.

Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.

Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.

Put the boiled pepper in sterilized jars and pour hot juice over it. It is enough to put 1/2 teaspoon of chopped garlic on a half-liter jar.

Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar in the cold winter and celebrate a merry New Year!

Lecho for the winter from bell pepper with carrots - you will lick your fingers

Many housewives prefer to close the lecho for the winter according to the Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out a wonderful fragrant dish with the inscription on the jar: “You will lick your fingers!”

Let's prepare the ingredients for making such a lecho:

The cooking process is presented in visual step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop in any chopper.

Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grinder!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and boil for about 30 minutes more.

2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.

From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter is sure to please all households, lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for cooking bell pepper lecho

Good luck with your preparations and until new recipes!

Lecho- one of the favorite preparations for the winter of many of us, which came to us from distant Hungary. The classic is prepared from tomatoes, onions and sweet bell peppers. Every year there are more and more lecho recipes. In addition to the standard set of products, in some recipes you can see zucchini, carrots, eggplants and even cucumbers.

This should not be surprising, because many preparations, for example, as well-known adjika, can be prepared according to numerous recipes. Thanks to a wide variety of recipes, you can evaluate and compare the taste of one or another recipe, and stop at the most delicious of them. Today I bring to your attention a rather unusual lecho recipe, in which the tomatoes are replaced with tomato sauce.

Such a lecho is popularly called lazy because it is somewhat easier and faster to cook. In my opinion, it would be more fair to call it as a treat for housewives who value their time. Despite the fact that this recipe uses store-bought tomato sauce, the taste characteristics of this lecho are no worse than its classic version.

Everyone who ate my lecho was surprised to learn that it does not contain tomatoes. Therefore, while the bell pepper season is not over yet, prepare a few jars of delicious lazy lecho with tomato sauce.

• Sweet bell pepper - 3 kg. It is better if the peppers are multi-colored, then the finished product will be very beautiful.
• Tomato sauce - 0.5 kg. It is desirable to take the sauce without additives and preservatives.
• Water - 2 glasses.
• Salt - 1 tbsp. a spoon.
• Vegetable oil - 0.5 cups.
• Sugar-sand - 0.5 cups.
• Vinegar 9% - 0.5 cups.

Lazy lecho for the winter - recipe

From this amount of products, approximately 2.5 liters of lecho are obtained. Prepare banks. Rinse well, put in a cold oven, turn it on, let it heat up to 200 degrees and hold the jars at this temperature for about 10-15 minutes. Wash the peppers, remove the core with seeds and stalks.

Cut the peppers into strips, about 0.5-0.7 cm.

Put all ingredients (except vinegar) in a saucepan, mix. For such a volume of products, it is convenient to use a pan of 8 liters.

Bring to a boil, cook for 20 minutes. After 20 minutes, add vinegar, mix well.

Arrange hot in jars (the jars should be warm) and roll up. Leave the jars for a day at room temperature, covered with something warm to lazy lecho for the winter cooled down gradually.

Almost every lecho recipe with tomato paste and sweet pepper does not require much time to prepare. Among themselves, the options differ in the composition of the products and the method of processing the preservation: some provide for the sealing of jars without sterilization, in others, containers filled with salad must be sterilized, and only then sealed. But all the proposed methods have one thing in common: the taste, aroma and beautiful color of the salad.

Harvesting bell peppers for the winter in the classic way will appeal to housewives who do not want to spend a lot of time processing tomatoes. Instead of fresh tomatoes, tomato paste is used. The taste of pickled peppers is simply amazing. Some call this method "lazy": with proper skill, it takes about 30 minutes to prepare the preservation, not counting the time spent on preparing vegetables. All ingredients for preservation can be bought at the market, and if you have vegetables from your garden, it's even better.

A set of products for 3 liters of salad:

• salad pepper red or yellow, with thick walls - 2 kg;
• tomato paste - 350 g;
• table vinegar 9% - 100 ml;
• vegetable oil (preferably unrefined) - 200 ml;
• filtered or settled water - 600 ml;
• sugar sand - 150 g;
• fine salt - 1 tbsp. a spoon.

You can use coarse salt, but you need to take a little more.

Pepper fruits are washed, cut lengthwise into 2 parts and the seed chamber is taken out. They are chopped into large strips, trying to make them long: in canned form, such a cut looks very beautiful. Pour water into a bowl and add tomato paste. Pour sugar and salt, dissolve, immediately after that add oil.

If someone does not like the smell of unrefined oil, you can use deodorized oil, but then the taste and aroma will not be the same as in the original pepper lecho recipe for the winter.

All mix, spread the pepper and cook for 18 - 20 minutes.

The mass must be stirred all the time so that it does not burn. At the very end, vinegar is poured, stirred again, allowed to boil and turned off. Lecho is packed hot in a container. Banks must first be steamed over a kettle or in the oven, and metal lids must be dipped in boiling water for a few seconds.

The final stage: we preserve with a seaming key. An alternative option is screw caps (twist-off system). In both cases, the salad keeps well.

With fresh tomatoes

For lecho from pepper with tomato paste, you need to take fresh tomatoes, free them from the peel and grind. The resulting mass is put on fire and boiled until tender. Some housewives remove the seeds, but this is not necessary. Having prepared the rest of the ingredients and containers, you can begin to preserve lecho for the winter.

Product set:

• thick paste of fresh tomatoes - 1 liter jar;
• salad pepper (preferably fleshy) - 2 kg;
• spring or well water - 2 l;
• garlic - 5 large cloves;
• granulated sugar - 195 g;
• salt - 90 g;
• vegetable oil - 310 g;
• white onion - 750 g;
• carrots -750 g;
• acetic acid - 2 tbsp. l.

When canned, red or yellow thick-walled peppers are especially tasty and beautiful, but if this is not available, any will do.

Treatment

Water is added to the thick tomato paste to make a liquid consistency. Pour the mass into a large saucepan, salt, put sugar and coarsely grated carrots. Bring to a boil over high heat, then cook over low heat for 10 minutes. At this time, onions and peppers are cut into half rings, reported to the tomato mass, they wait until it boils, and again cook over low heat.

After 20 minutes, add finely chopped garlic, pour in oil and vinegar, boil for half an hour. They are laid out in prepared jars, covered with lids and sterilized for 15 minutes, after which they are corked. Ready peppers in tomato sauce are left in the kitchen to cool, then they are taken to the cellar for storage. Similarly, lecho is made from bell pepper with tomato juice.

With young eggplant

The recipe will help out if the “blue ones” are well born, and all the traditional snacks from them are tired. Eggplants need to be prepared in a special way: cut off the stalks, cut into circles and put on a dish, sprinkling with a little salt. In this form, the eggplants are left for 30 minutes, while the rest of the ingredients are prepared.

After half an hour, the eggplant pieces become obsolete, the juice is poured out. You can’t keep it in salt for more than 30 minutes, otherwise lecho with tomato paste for the winter will turn out to be too salty.

Product set:

• young eggplant - 1 kg;
• salad pepper - 1 kg;
• tomato paste - 500 g;
• onion - 500 g;
• granulated sugar - 3 tbsp. spoons;
• water - 500 ml;
• rock salt - 1 tbsp. a spoon.

In this variant of preparations for the winter, pepper fruits are carefully cut into 2 parts lengthwise, the seed chamber is removed, cut into sticks 3–4 cm long. The onion is freed from the husk, chopped into half rings or straws. Tomato paste is mixed with water, the mass is poured into a large saucepan, salted, sugar is added, stirred until the grains are dissolved and allowed to boil.

The prepared onion is put into the boiling liquid, boiled for 4 minutes, then the eggplant pieces are lowered there and stewed for 11-12 minutes over low heat. Salad pepper is added and, with stirring, cook for another half hour. Then vinegar is added, again allowed to boil, boiled for 2-3 minutes and immediately packed in jars. You can close it with ordinary metal or screw caps.

The sealed cans are turned over to make sure that they are hermetically closed, and left in this form on the table. To extend the cooling time, cover with a blanket or sweatshirt. When the preservation cools down, and this will happen in about a day, it can be taken to the cellar. Preparing peppers in tomato paste for the winter with eggplant is not at all difficult, so the recipe is just a godsend for those who like original food combinations. Cook with pleasure! Instead of eggplant, you can use young zucchini, zucchini is better, but another variety will do.

Cooking appetizers with zucchini is no different, only it is advisable to take red or yellow pepper to make the lecho bright. Zucchini does not need to be peeled.

Recipe with onions and carrots

Assorted lecho is a tasty and healthy preparation, rich in various vitamins. It is easy to cook, so even a novice hostess can handle it. According to this recipe, it is worth making lecho from bell pepper with tomato paste for the whole winter: nothing remains by spring.

Product set:

• lettuce pepper with thick walls - 1 kg;
• carrots - 400 g;
• white turnip - 0.3 kg;
• garlic - 1 large head;
• tomato paste - 500 g;
• coarse salt - 50 g;
• vegetable oil (refined) - 130 ml;
• 9% vinegar - 50 ml;
• granulated sugar - 10 g.

To make lecho for the winter with tomato juice, you need to take twice as much as pasta.

pickling process

Banks are steamed and put on the table upside down, the lids are dipped in boiling water for a few seconds, they are taken out and put next to each other.

Pepper fruits are washed, cut in half lengthwise, the seed nest is pulled out. Chop the pepper into large strips along or across. Carrots are washed, scraped, washed again, then finely cut or chopped on a grater with large holes to make straws. Onions are cut into half rings or thin strips, as you like.

The garlic is minced with a garlic press. If grated tomatoes are used instead of tomato paste, they are boiled until thick.

Oil is poured into a goose or ducklings, heated and onions are put. It must be kept on fire for 4 - 5 minutes, avoiding frying, so that it spassers, but does not change color. Carrots, garlic and pepper are added to the onion. All mix and simmer for about 10 minutes. Tomato paste is diluted with water and this mixture is poured into vegetables. Salad with tomato juice for the winter is prepared in the same way, only water is not added.

With constant stirring, cook for another 40 minutes. Then they put vinegar, boil the mixture for 3 minutes, turn off the stove and immediately pack the salad in jars. Cork with screw caps or ordinary ones, using a seaming key, and leave the jars at room temperature until completely cooled, turning them upside down and wrapping them in a blanket or warm clothes. Then they are transferred to the basement, where the workpiece is successfully stored all winter.