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 twists.

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

//youtu.be/Y5GZ_lGg6lA

Good luck with your preparations and until new recipes!

Now, when supermarket shelves are replete with an assortment of canned jars, many housewives still continue to make preparations for the winter on their own. And not without reason, because no matter how the manufacturers promise us that their preservation is as tasty as home-made, still real home-made preservation, prepared by the hostess for the winter with love and care for loved ones, cannot even be compared with the "shop".

Cooking books, 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 bottles, 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 for most housewives, it is associated with a salad of sweet bell peppers of different colors, filled with tomato sauce. But this is not entirely true: in fact, lecho is a dish of Hungarian cuisine. But it is prepared by hostesses in different countries, it is especially loved in Europe. 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 to 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 consider the most famous options for preparing this delicious and healthy salad.

Lecho recipes from all over the world

It should be noted that no matter what recipe for making lecho for the winter you choose, there is one nuance common to 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 cooking. Then you need to wrap each jar until it cools completely. And now it's 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 - the recipe you will lick your fingers

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

Required set of ingredients:

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

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

My advice

• In all recipes, I indicate sweet pepper in its pure form, that is, already peeled, which means that you need to purchase or take your grown one by 300-400 grams more. The same applies to other vegetables, unpeeled ones will need a little more.
• I try to write the date of preparation on the jars, funny notes about what happened that day. In winter, it's great to remember this day when this preparation was prepared, and it's so convenient.
• In winter, I often use lecho for cooking winter food - in 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, to whom - salt, sugar, vinegar.
• The signal that the lecho is ready is actually not the time indicated in the recipes, but the state of the boiled pepper, if it is boiled, then our preparation is ready.
• Lecho in many recipes, but in almost all of mine it is not sterilized, but closed hot. Treat this moment responsibly - when pouring into containers, the stove should continue to work under the workpiece, observe the boiling point by pouring into jars. The containers should not be underfilled, squeeze oxygen out of them completely. A well-filled jar should be immediately rolled up. If everything is done according to the rules, the blanks 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, or it can be used to prepare 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 - each in a glass
• salt - 2 tbsp. l
• table vinegar, 9% - 1 tbsp.

1. Peeled pepper cut into 4-6 large pieces.
2. Mix at the same time tomato juice with vegetable oil, add sugar, salt, vinegar, bring to a boil.
3. The first signs that the juice will boil appeared, these are bubbles on its surface. Put the prepared parts of the pepper into the pan, boil for 40 minutes.
4. Place the hot mass in a sterilized container, roll up, wrap in a warm cloth, keep until completely cooled. Keep cold.

Lecho with tomato

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

Make a tomato filling with sugar, oil and vinegar, salt, 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 cool.

Lecho of tomato and pepper with garlic"Generous summer"

Prepare:

• sweet peppers and tomatoes - 1 kg each
• garlic cloves - 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.

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

Lecho of green tomatoes 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)

1. We cut peeled vegetables with a medium cube - peppers, tomatoes, onions.
2. For 12-15 minutes, fry the onion until lightly browned, add pepper and green tomatoes to it, salt, add sugar.
3. After boiling the vegetable mass for 5 minutes, spread the chopped garlic there. Cook vegetables for 20-25 minutes.
4. We don’t remove it from the stove, but immediately fill the jars with boiling lecho, close it with airtight lids, turn it over, and wait for it to cool.

Here is another lecho recipe, my favorite homemade recipe. It is very easy to prepare.

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

Bulgarian Lecho - Recipe

Required:

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

Shred bell peppers into long pieces.

Skip the garlic, hot peppers, tomatoes with a meat grinder, chop the greens 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 with a mixture prepared 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 each, 0.4 kg. hot capsicum, garlic to preference, sunflower oil.

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

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

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

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

• Cut onions, tomatoes, peeled peppers into strips, chop carrots on a grater with a large mesh, mix, pour 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. Directly from the fire, we put it in containers when it has not cooled down, we twist it. Yield - 11 jars with a capacity of 0.5 liters.

You will need 5 kg. peppers, 3 kg. tomatoes, 1 kg. onion, 50 gr. salt, 10 tbsp. sugar, 10 peas of allspice, 10 pcs. carnations.

• Twist the tomatoes with a meat grinder, 30 minutes. boil them down.
• Cut the pepper 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, lay out the fried onions. Boiling lay out lecho, immediately twist.

Cut the sweet peeled peppers into slices.

• Then take tomato paste, dilute with water in a ratio of 1: 1. For every kg. tomato paste take 1 kg. chopped pepper, 50 gr. sugar, 30 gr. salt, cook 10 minutes. The boiling mixture that has not cooled down is packed in jars, sterilized for 0.5 liters for 25 minutes, liter ones for 35 minutes.

On the shelves in stores you can admire the jars with beautiful labels, sometimes there is a doubt, but is there a need for homemade preparations? With age, I realized that cooking lecho at home for the winter is not at all a whim. Such winter preservation can become a decoration of any table, because it is natural. Especially if the blanks are rolled up using 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 sweet pepper - 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.

Cooking:

Peel the peppers and cut lengthwise into 8 pieces.

Peel tomatoes, cut into quarters.

Onion cut into half rings.

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

Add onion to bacon. When it becomes golden in color, put paprika, tomatoes, pepper, salt.

Simmer over high heat until some of the liquid has evaporated, stirring occasionally. Cover with a lid, make a quiet fire and simmer until tender.

The most common winter lecho recipe is Bulgarian lecho

Products:

• Bulgarian pepper of different colors - 1 kg.
• Tomato puree - 1 kg.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.

Cooking:

Cut pepper.

Make puree 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 - a 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.

Cooking:

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 to a puree state.

Mix everything, add spices and bring to a boil. Once it boils, cook for about 10 more minutes.

Russian version of the recipe lecho

• 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 leaf, allspice peas - to taste.

Cooking:

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 carrot into cubes, like a salad, and add to the tomato juice and spices and simmer for another 10 minutes on the fire.

Original lecho recipes

Lecho "Spark"

Ingredients:

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

Cooking:

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

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

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

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

Bring the mass to a boil, immediately pour in the vinegar, mix and remove from heat.

Recipe lecho "Vkusnyatina"

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 tomatoes until puree.

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

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

"Original" step by step recipe lecho

Ingredients:

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

Cooking:

Rub the tomatoes. Pepper cut into strips.

Pour the 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 the pan. Now lecho is ready.

Unusual and delicious recipe: honey lecho

The "zest" 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 cup.
• Salt - 100 g.
• Hot pepper - 1 pc.
• Vegetable oil - 200 g.

How to cook:

Pepper cut into strips (you can into 4 parts). Onion cut into rings, like a salad.

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

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

The treatment is ready. Now you can lay it out in pre-sterilized jars, pour hot marinade over it and roll it up.

Simple lecho recipes for beginners

The easiest recipe: "lazy" lecho

Ingredients:

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

Cooking:

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

Bring to a boil and cook 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 5 more minutes.

Lecho Hungarian: a simplified version

Products:

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

How to cook:

Prepare vegetables as usual.

Fry the onion 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.

Make the fire minimal, salt the vegetables, add spices and simmer for 10 minutes, covered with a lid.

How to serve lecho

This dish can be served as a full meal or as a side dish.

In Hungary, it is eaten as an independent dish, stirring eggs in it. This is quite reasonable, since the Hungarian lecho usually has meat products. In Germany, it is served as a side dish with fried sausages, sausages or grilled meat. And in Russia - as a salad for cereals, 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, it contains vitamins, in particular vitamin C, beta-carotene, and potassium, which are rich in vegetables that make up lecho. But in winter it is very important to eat 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.

To make the lecho from pepper and tomato with onion as tasty as possible, you need to responsibly approach the first stage - preparing the products. Immediately it is better to abandon wilted fruits. If cut tomatoes have a certain unpleasant smell, then it is better not to use them either - they are good for sauces that can be stored in the refrigerator. You should not hope that when extinguishing all this will “correct”.

The five most commonly used ingredients in pepper and tomato and onion lecho recipes are:

Bulgarian pepper should be strong, juicy. What color it will be is not so important, but usually they take red and yellow, with thick flesh. Onions take onions, not red, if possible, not very “evil”.

Slicing vegetables

Vegetables for lecho: pepper and onion - usually cut into thin half rings. And the tomatoes are chopped with a blender or meat grinder into tomato puree. Although in a number of recipes it is allowed to add them to the spins cut into pieces.

The five fastest recipes for lecho from pepper and tomato with onions:

Most often, a completely ready-to-eat dish is twisted, in which all components have undergone good heat treatment: frying and stewing.

As a rule, vegetables are stewed in tomato juice with the addition of spices and seasonings.

It is important to remember that vinegar is always added at the end of cooking or stewing - it is absolutely impossible to boil a dish with it.

The dish must be kept on fire for a long time, otherwise the jars may explode during storage.

In addition to vinegar and salt, sugar, vegetable oil and citric acid are added from preservatives to lecho.

Unless otherwise indicated in the recipe, then the vinegar is table, 9 percent.

Banks for lecho must be sterilized. After opening, store only in the refrigerator under a nylon lid.

Important :

• do not leave spoiled areas on vegetables - cut them out with a knife

Pepper lecho for the winter is the most popular preparation in many families, ours is no exception! When the lecho season comes up, you have to shovel a lot of recipes, for convenience we have collected all the most successful options for cooking 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 and eggplant lecho with garlic
6. Super fast pepper lecho with tomato paste without oil and vinegar
7. Spicy pepper lecho with tomato paste
8. Grandma's lecho from pepper is simple
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 peppers with apple cider vinegar
14. Piquant 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. Exquisite pepper lecho without vinegar with citric acid

+ 5 video recipes for cooking lecho

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

1. Pepper Lecho classic

Product Ratio:

• Tomatoes 3 kg
• Sweet pepper 3 kg
• Vegetable oil - 1 cup
• Salt - 2 tbsp. spoons full
• Sugar - 1 cup
• Vinegar 9% - 0.5 cup

Cooking

Pass the tomatoes through a meat grinder (grind with a blender).
Pepper cut into pieces of medium size.
In one container, mix the resulting tomato, pepper slices, salt, sugar, vinegar and vegetable oil.

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

2. Pepper Lecho with Onions

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

Cooking

1. Rinse the tomatoes, grind in a meat grinder (grind 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 jars and cork.
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. spoons full
• Sugar - 2 cups
• Vinegar 9% - 1 cup

Cooking

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

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

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

In hot prepared jars, pack the finished lecho, cork. Turn over and wrap until cool

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

Required product ratio:

• Carrot 0.5 kg
• Sweet pepper 3 kg
• Tomatoes 3 kg
• 2 hot peppers
• Onion 3-4 heads
• Black pepper (ground)
• hot pepper
• Salt - to taste
• Sugar - to taste
• Garlic 3-5 heads
• Basil

Cooking

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

Pass the tomatoes through a juicer, boil the juice ready.
Add peppers, carrots, onions to the juice and boil for 20 minutes.
Add salt, 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. Lecho of pepper and eggplant with garlic

Required Products

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

Cooking

Grind eggplant, stew with refined vegetable oil for 10 minutes.

Grate carrots on a coarse grater.

Scroll the tomatoes into a meat grinder.

Chop the peppers, mince the garlic.
Boil for 35-40 minutes, salt, add sugar to taste. at the end of cooking, add vinegar, put into 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 water
• 1 st. l. Sahara
• 1 st. l. salt.

Cooking

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

7. Spicy pepper lecho with tomato paste

Required Products

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

Cooking

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

8. Grandma's simple pepper lecho

Required Products

Tomatoes 1.5 kg

Pepper 2 kg

Vegetable oil 0.5 cup

Vinegar 6% - 1.5 tablespoons

Cooking

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

5 minutes before readiness, 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 each liter of tomato obtained:

• 2 tablespoons of sugar
• 1 tablespoon salt

Pass the tomatoes through a juicer, boil the resulting juice by 2/3 and expect to add the necessary proportions of salt and sugar to the resulting volume.

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

10. Pepper and carrot lecho

Required ratio of ingredients

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

Cooking

Grind the pepper with 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 bulbs
• 1 kg tomatoes
• 2/3 st. vegetable oil
• 2/3 st. Sahara
• 0.5 st. 9% vinegar,
• 1 tbsp salt.

Cooking

Grind zucchini, pepper into strips.

Pass the tomatoes through a meat grinder, boil, add salt, sugar, vegetable oil, add zucchini to the 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. Fast treatment

For 3 liters of tomato

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

Cooking

Boil the tomato.

Add sugar, butter, salt, chopped pepper.

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

13. Lecho with zucchini and peppers with apple cider vinegar

You will need:

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

Cooking:

Pepper cut into strips.

Cut zucchini into slices or strips.

Chop the tomatoes in a blender or pass through a meat grinder, put the tomato on the fire.

After boiling, add pepper and zucchini.

Put salt, sugar and vegetable oil. Boil 10 min. 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 of onion
• 4 garlic cloves
• 1 kg tomatoes
• 100 ml vegetable oil
• 1.5 st. l. salt
• 1.5 st. l. Sahara
• 70 ml lemon juice

Cooking

Pepper cut into strips.

Cut the zucchini into slices, chop the onion and garlic randomly.

Peel the tomatoes, grind the pulp in a blender.

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

Add tomato puree and simmer all together for 3 minutes.

Put 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

Required Products

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

Cooking

Chop the tomatoes.

Grate carrots.

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

Then add beans, sweet 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

Required Products

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

Cooking

Cut the tomatoes into pieces.

Pepper, eggplant and onion cut into rings.

Tomatoes, onions, peppers combine and cook for 15 minutes. Add salt and sugar to taste. Cook for another 20 min.

Salt the eggplant 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 product ratio

• 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

Cooking

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

Pepper cut into strips. chop the garlic

Wash the cauliflower and cut into small florets.

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

As soon as they boil, add vinegar, mix, and then put cauliflower and garlic on top of them. Boil everything for 30 minutes.

Put lecho into sterilized jars. Banks roll up and turn over.

18. Spicy pepper lecho with small whole onions

Required Products:

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

Cooking

Pass the tomatoes through a juicer.

Peel, wash and leave the onion whole.

Pepper cut into half rings.

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

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

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

19. Delicious pepper lecho with carrots and onions without sterilization

Required product ratio:

• tomatoes - 3 kg;
• Bulgarian pepper - 3 kg;
• carrots - 1.5 kg;
• onion - 1.5 kg;
• caxap - 200 g;
• vinegar - 100 g;
• sunflower oil - 50 g;
• sol.

Grind the tomatoes into a meat grinder or chop with a blender.

Bring the resulting mass to a boil.

Grate the carrots, chop the onion.

Put carrots with onions in boiling tomato puree, cook over low heat for 35 minutes.

Sweet pepper cut into strips and add to a boiling tomato, also add vinegar, caxap, sunflower oil and salt to taste. Cook for another 10-15 minutes.

Arrange the hot vegetable mass in pre-prepared jars, cover with lids and roll up.

20. Exquisite pepper lecho without vinegar with citric acid

Required Products

• tomatoes 5 kg,
• peppers 3 kg
• cloves, black peppercorns
• olive oil
• citric acid - for 2 liters of mass 1 teaspoon.

Cooking

Tomatoes and peppers (!) must be peeled from the skin and seeds, cut into large pieces.

Mix and boil for 10 minutes.

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

Place spices on the bottom of sterilized jars.

It’s easy to pour into banks and roll up.

Homemade pepper lecho - 5 video recipes

1. Choose ripe fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will turn out.
2. Tomatoes should be peeled and seeds removed before cooking. So the consistency of the lecho will be more uniform, and the dish itself will look prettier. But if aesthetics are not important to you, you can not waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be passed through a meat grinder or chopped with a blender into tomato puree.
3. Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250-300 g of pasta. This amount is enough to replace about 1½ kg of tomatoes.
4. Bulgarian peppers need to be chopped. This can be done in different ways: circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables smaller.
5. Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to the lecho. They will give the dish a spicy flavor.
6. As a rule, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will save the workpiece for a long time. But if you plan to eat the dish in the near future, then vinegar can be omitted.
7. If you roll up lecho for the winter, then first place the vegetables themselves in jars, and pour them on top with the sauce in which they were cooked. Any excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

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

Ingredients

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

Cooking

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

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

Ingredients

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

Cooking

Slice peppers and zucchini. If the zucchini is young, then you can not peel them and cut into large circles. For old zucchini, it is better to remove the peel and seeds and cut the vegetables into cubes.

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

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

Ingredients

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

Cooking

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

Cut the peppers and eggplant into arbitrary pieces. Put them in boiling tomato puree, mix and cover with a lid. Bring to a boil again and cook lecho for another 10-15 minutes.

Ingredients

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

Cooking

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

Slice the cucumbers. If they are too large, you can cut them in half. Put the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 more minutes.

Ingredients

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

Cooking

Pour the tomato puree into the saucepan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook 15 minutes.

Add pepper and chopped onion. Cook lecho for about 20 more minutes.