Lecho recipes for the winter

Do you like canned salads? Prepare a fragrant and tasty lecho with carrots for the winter according to our simple recipe with step-by-step photos and a detailed video.

1 h 30 min

66.3 kcal

5/5 (3)

I do not know of a more versatile and useful preservation than lecho! This canned salad can simply be eaten with a slice of bread. It can be used as a dressing for the same borscht or as a sauce for some meat dish, which allows you not to use purchased sauces, tomato pastes and ketchups of factory origin once again. In lecho you can feel the taste of summer with its vegetable variety of the garden, because there are many types of lecho with their individual recipes! And today I suggest you prepare lecho with tomatoes, carrots, peppers and onions for the winter, and to taste I will add garlic as well.

Lecho recipe homemade with carrots and onions

Kitchen appliances: meat grinder or blender, stove.

Ingredients:

How to choose the right ingredients

For lecho, use fleshy and ripe tomatoes and bell peppers. Tomatoes may even be slightly creased, but not rotten. The color of the pepper doesn't matter.

To close the lecho and other preservation for the winter, you must use sterile dishes. Therefore, I will make a small digression before describing the step-by-step actions in the preparation of lecho regarding sterilization of cans and lids.

Sterilization of cans and lids

Method 1: Thoroughly washed jars and lids can be sterilized in an oven at 180 ° C until they are completely dry.

Method 2: Clean jars and lids can be steam sterilized in a few minutes over a water bath. The lids can be sterilized separately in boiling water for several minutes.

Cooking sequence

1. Rinse all vegetables, peel the onions, carrots and garlic, remove the stalks, white streaks and seeds from the pepper. Cut the tomatoes into small pieces, such that they easily pass into the funnel of the meat grinder.
   
   
2. You can also use a food processor or blender to make tomato puree. Chop the tomatoes in a way that is convenient for you.
   
   
3. Put the tomatoes on the fire, bring to a boil, reduce the flame to minimum, add bay leaves to the tomato and simmer for about 30 minutes.
   
   
4. While the tomato base is being prepared, cut the onion into half rings and send it to a greased frying pan over the fire. Cut the carrots into strips or three of them on a coarse grater, add to the onion and mix.
   
   
5. We also cut the bell peppers into strips, add to the onions and carrots, mix everything in a pan, then remove from the heat and add to the tomato that is ready by this time.
   
   

   Important! It is advisable to exclude bay leaves at this stage, since later it can give bitterness.

6. Salt and pepper the vegetable mixture, add finely chopped garlic and vinegar, mix and simmer for about 20 minutes under the lid until the pepper is ready. Sprinkle the boiling lecho into the jars and roll them up.
   
   
7. We set aside the lecho to cool in inverted jars and wrapped in a warm cloth or blanket.
   
   

Lecho can be served as a sauce for any side dish or meat, or included as a dressing in a dish during cooking. It turns out very tasty pizza with lecho in its composition.

Video recipe lecho with carrots

The three-minute video presents a step-by-step recipe for making lecho with carrots, peppers and garlic, where the vegetable mixture is infused, and special kitchen equipment is used to sterilize closed cans.

• Some in the preparation of lecho just allow finely chopped tomatoes without twisting. If you decide to use tomatoes in this way, then be prepared for the fact that when you eat lecho, you will often come across tomato peels on your teeth. Peeling tomatoes from the skin before cooking is considered inappropriate, since this is a rather laborious procedure, especially for a large number of tomatoes, and it will be easier to chop everything completely.
• To prevent cans from bursting, place a knife blade under the bottom of each can or distribute lecho to heated jars.

Possible other cooking options

If you don't have time to chop tomatoes at all, or for some reason you do not have enough or not at all, then you can cook lecho with tomato paste and carrots in the same amount if you used tomatoes.

It will be a big plus for you if you are not too lazy and close the lecho of other insanely tasty types. Check out and —Winter Cucumber Lecho Recipes — and pick some to taste. I borrowed from my husband's grandmother - borsch with it turns out to be even more diverse in taste! I also like to cook a couple. In addition, you can cook and.

I cook this lecho with onions and carrots for the winter without sterilization, with a small amount of vinegar (but it is not felt at all, because its amount is very small). The composition of the ingredients is the most common, but the preparation turns out to be very fragrant, mouth-watering and incredibly tasty. Such lecho in jars can be stored very well in winter, even at room temperature. The addition of onions and carrots makes the lecho taste brighter, richer, and its texture slightly resembles vegetable caviar. Such preservation can serve as an excellent cold appetizer and be a good addition to a side dish.

Ingredients:

• 2 kg bell pepper
• 2 kg tomato
• 0.5 kg of carrots
• 0.5 kg onion
• 2 tablespoons of salt (to taste)
• 1 - 2 tablespoons of sugar
• 80 ml 9% table vinegar
• pepper, spices to taste
• 100 ml vegetable oil

Cooking method

Scroll the tomatoes through a meat grinder and put on fire, bring to a boil. Put in them carrots, grated on a coarse grater and onions cut into thin half rings. Add salt, sugar, vegetable oil and boil for about 15 minutes. Then add bell pepper, cut into small and thin pieces, bring to a boil and cook lecho for 20 - 25 minutes, stirring continuously. Turn off the heat and immediately pour the vinegar, mix well. Put the hot lecho into prepared sterilized jars, roll up the lids, wrap and leave until it cools completely. Enjoy your meal.

Lecho from pepper and carrots for the winter is a preparation that every housewife must try to make. Why? Yes, because this is both a wonderful appetizer, and an amazing side dish for meat, and a dressing for various dishes, and an excellent reason to enrich your culinary skills, and just a delicious taste of summer, which is so pleasant to enjoy in the cold season.

Hungary is considered the homeland of classic lecho - here it is made from onions, bell peppers and tomatoes - but since this dish has a lot of variations, it does not have a specific recipe, and in Russia this dish has undergone a lot of changes, turning into conservation and supplemented with a wide variety of ingredients - mushrooms, beans, garlic, apples, eggplants, zucchini and even cauliflower.

We will tell you how to make carrot pepper lecho for the winter in different ways, which will allow you to get mouth-watering homemade preserves with a minimum of hassle and effort. First of all, it should be remembered that only high-quality ripe vegetables that do not have traces of spoilage are suitable for making lecho. So, bell peppers should be sweet and have a thin skin, carrots should be ripe and not have dark blotches on the surface, tomatoes should be juicy, soft and fleshy, but not overripe, and onions should not be too hot. Housewives can change the amount of these main ingredients of lecho at their discretion, adding more of their favorite vegetables. Do not forget that the main component of lecho is still bell pepper, while the rest of the ingredients are a matter of culinary preferences. Vegetables for cooking lecho should be cut in the same way - in this case, the dish will not only look beautiful in its final form, but all vegetables will evenly reach readiness when stewing.

Only refined oil is suitable for lecho, without any odors. As for spices, garlic, cloves, black and allspice, basil, oregano, thyme, parsley and cilantro will ideally complement your lecho. If using greens, add them at the very end, a few minutes before cooking. If all the components for the lecho have undergone preliminary heat treatment, then the lecho can be prepared without sterilization. All you need to do is thoroughly rinse the jars with lids and sterilize them.

That's all the simple tips and nuances, the observance of which will allow you to cook an incredibly tasty and aromatic lecho from pepper and carrots for the winter to the delight of all relatives and friends. Lecho is prized for its versatility, variety of flavors and the ability to experiment, so try, fantasize and let your lecho become a real culinary hit! Well, let's get down to the recipes?

Pepper, carrot and tomato lecho

Ingredients:
2 kg of bell pepper,
1.5 kg of tomatoes,
600 g onions,
500 g carrots
1 cup of sugar,

1/2 cup 9% vinegar
3 rounded tablespoons of salt.

Preparation:
Chop the onions and tomatoes using a blender or food processor, then place them in a saucepan and simmer for 1 hour over low heat. Add bell peppers, peeled and cut into strips, and grated carrots, fried in vegetable oil. Add vegetable oil, vinegar, sugar and salt. Cook lecho for another 25 minutes. After that, spread the lecho on the prepared jars and roll up the lids.

Lecho in Bulgarian

Ingredients:
3 kg of tomatoes,
2 kg of bell pepper,
400 g carrots
4 tablespoons of sugar
2 tablespoons of salt
2 tablespoons apple cider vinegar
5-7 peas of allspice,
5-7 peas of black pepper,
4 carnation buds,
vegetable oil.

Preparation:
Chop the tomatoes and puree with a blender. Place the chopped tomatoes in a saucepan and bring to a boil, then cook for 25 minutes over low heat. Lightly fry the grated carrots in vegetable oil until soft and add to the tomatoes. Add bell pepper, seeded and cut into rings. Grind the spices using a mortar and add to the lecho along with sugar and salt. After 20 minutes, pour in the vinegar and cook for a couple more minutes. Spread lecho in sterilized jars and roll up.

Lecho with tomato paste without vinegar

Ingredients:
2 kg of bell pepper,
1 kg of carrots,
1 kg of onion
1 liter tomato paste
salt, sugar and spices to taste,
vegetable oil.

Preparation:
Fry the onion cut into half rings in a small amount of oil until transparent. In a separate frying pan or saucepan, simmer the carrots, cut into cubes, until soft, adding vegetable oil. Combine onions with carrots and add sliced \u200b\u200bbell pepper. Dissolve tomato paste with 500 ml of boiled water and add to vegetables. Simmer for 20 minutes, then add salt, sugar and spices to taste. Divide the finished lecho between sterilized jars and tighten the lids.

Pepper, Carrot and Bean Lecho

Ingredients:
3.5 kg of tomatoes,
2 kg of bell pepper,
500 g dried beans
300 g carrots
1 cup of sugar,
1 cup vegetable oil
2 tablespoons of vinegar
2 tablespoons of salt.

Preparation:
Soak the beans overnight in cold water, then boil until tender. Lightly fry the grated carrots in a little vegetable oil. Chop the tomatoes with a blender or meat grinder, put the mashed potatoes in a saucepan, add sugar and cook for 20 minutes. Add the sauteed carrots and the pepper strips. Stir and cook for another 30 minutes, then add the beans and oil. Cook for 10 minutes, pour in vinegar and remove the pan from heat. Arrange lecho in jars and roll up the lids.

Lecho with zucchini

Ingredients:
1 kg of bell pepper,
1 kg of tomatoes,
1 kg zucchini,
500 g carrots
200 g onions,
6-7 cloves of garlic
150 ml of vegetable oil
1 bunch of parsley
2 tablespoons of salt
1 tablespoon sugar
1 tablespoon 9% vinegar

Preparation:
Pour boiling water over the tomatoes, peel and chop finely. Fry the onion, cut into half rings, and carrots, cut into small strips, in a little oil. Add the zucchini, chopped into cubes, and the peppers, chopped into strips. Simmer over low heat for about 20 minutes, then add tomatoes, vegetable oil, finely chopped garlic, sugar and salt. Cook for another 30 minutes. A couple of minutes until ready, add vinegar, diluted in 7 tablespoons of water, and chopped herbs to the lecho. Arrange the lecho in jars and roll up the lids.

Lecho in a multicooker

Ingredients:
1.5 kg of tomatoes,
800 g bell pepper
200 g carrots
3 onions,
4-5 cloves of garlic
150 g sugar
100 ml of vegetable oil
1 tablespoon salt
1/2 teaspoon of vinegar

Preparation:
Remove the skin from tomatoes scalded with boiling water, chop and chop with a blender or food processor. Put tomatoes, chopped vegetables and garlic passed through a press in a multicooker bowl. Add sugar, salt and vegetable oil and stir all the ingredients. Switch on the "Extinguishing" mode. After 1 hour, add vinegar and set the "Warm" mode. After 10 minutes, put the finished lecho into sterilized jars and close the lids.

We are sure that your family and loved ones will appreciate the pepper and carrot lecho for the winter, prepared according to our recipes, when the time comes to try it. Good luck with your blanks!

Lecho is a Hungarian dish. Today there are many varieties of this appetizer, but, as a rule, in any variation there are unchanged components - bell peppers and tomatoes. Lecho with carrots is a kind of classic dish. It contains carrots as one of the main ingredients. Below are the best and most interesting recipes for lecho with carrots for the winter.

How to make a delicious lecho?

Photo lecho for the winter

To make the lecho with carrots tasty and can be stored for a long time, you should be careful when cooking and take into account certain nuances.

• Lecho can be made from any kind of sweet pepper, but it is better to choose meaty varieties with thick walls. In other words, the juicier the pepper is, the tastier the dish will be.
• Vegetables for cooking must be fresh, not spoiled.
• If before cooking lecho, peel the tomatoes, the sauce will be more uniform, but this is an optional procedure and does not affect the taste.

Interesting!

If there are no fresh tomatoes, you can replace them with tomato paste. For 600 g of pasta, 2 liters of water are taken. The total amount can compensate for 3 kilograms of fresh tomatoes.

• In the classic lecho recipe, the pepper is cut into strips. But when preparing a dish at home, you can cut it as you like - into circles, squares, straws, long quarters or any other method.

A simple recipe for lecho with carrots

Check out these articles as well

Simple and delicious lecho recipes

This is not to say that lecho is a very difficult dish. But many modern recipes really have a lot of a wide variety of ingredients and an abundance of incomprehensible procedures during cooking. For those who love simple, but very tasty dishes, below are two delicious types of lecho in a hurry.

Lecho with onions and carrots

Ingredients:

• Bulgarian pepper - 1 kg;
• Fresh tomatoes - 2 kg;
• Carrots - 500 g;
• Onions - 300 g;
• Vegetable oil - 150 ml;
• Granulated sugar - 100 g;
• Coarse salt - 30 g;
• Vinegar 9% - 25 ml.

Preparation

1. Tomatoes are passed through a meat grinder to make a homogeneous tomato puree.
2. Tomatoes are poured into a bowl and vegetable oil, salt, sugar, vinegar are added there. Turn on the fire under the pan - the tomato should boil.
3. The carrots are washed and peeled. It must be grated on a large grater or simply chopped into long, thin strips. When the tomato begins to boil, the carrots are sent to a bowl and boiled for a quarter of an hour.
4. Pepper is cleaned of seeds, tail and cut into pieces. Peel and chop the onion in half rings. When a quarter of an hour has passed after adding the carrots, add the onion and bell pepper to the bowl and cook for another 20 minutes.
5. The finished dish is poured into containers (sterilized) and rolled up.

Interesting!

In order for the lecho to acquire an exquisite aroma, a little dried basil and marjoram are added during cooking.

Easy lecho with carrots

Ingredients:

• Fresh tomatoes - 2 kg;
• Carrots - 500 g;
• Bulgarian pepper - 500 g;
• Onions - 300 g;
• Vegetable oil - 1 glass.

Preparation

1. Vegetables are cleaned and washed.
2. Tomatoes are cut into slices, carrots - into thin strips, and peppers - into large strips. The onion is finely chopped.
3. Heat vegetable oil in a saucepan and add onions. When it becomes transparent, the carrots are added.
4. After another 5 minutes, you can add bell peppers and tomatoes to the total mass. All together should be boiled for about 15-20 minutes.
5. Now all that remains is to pour lecho into the jars and roll them up.

Tomato and carrot lecho

Photo lecho of tomato and carrot

Each type of lecho has its own flavor. The peculiarity of the recipe outlined below is that the lecho for the winter turns out to be tomato, rich and bright. In jars, it looks really elegant, and the taste is simply delicious!

Ingredients (for 4 liters):

• Fresh tomatoes - 2.5 kg;
• Bulgarian pepper - 2 kg;
• Carrots - 1 kg;
• Vinegar 9% - 6 tbsp l;
• Granulated sugar - 135 g;
• Vegetable oil - 170 ml.

Vegetable oil for lecho is better to take odorless.

Preparation

1. The tomatoes are washed and cut into small pieces. The variety of tomatoes and the level of ripeness do not play a big role, the main thing is that they are not pure green, otherwise the sauce will not have a pleasant, red color.
2. Tomatoes are ground in a meat grinder in mashed potatoes. As an alternative to a meat grinder, you can rub them through a grater or use a juicer, food processor, blender.
3. The carrots are peeled, washed and cut into slices or half rings up to 5 mm thick.
4. The pepper is washed out and cleaned of seeds and tails. Then it is cut into strips.
5. Mix the carrots, peppers and tomato puree in a bowl over medium heat. When everything boils, you need to reduce the heat and cook the lecho for about 45 minutes.
6. When 45 minutes have passed, it is necessary to pour vegetable oil, as well as sugar and salt into the dish. And after another 10 minutes, pour the vinegar.
7. After 2-3 minutes, the lecho is completely ready and it remains to pack it in jars and roll it up.

To make the jars look beautiful, you must first put pepper in them, and only then pour the sauce.

Lecho with carrots and beans

Lecho with beans

Interesting lecho recipes are those with unusual ingredients. Below is a recipe with beans. The final dish turns out to be unusual, but very tasty.

Ingredients:

• Fresh tomatoes - 3 kg;
• Carrots - 1 kg;
• Bulgarian pepper - 5-7 pcs.;
• Beans - 500 g;
• Onions - 2-3 pcs.;
• Granulated sugar - 150 g;
• Salt - 3 tbsp l.

Preparation

1. A few hours before cooking lecho, you need to soak the beans. You can leave it in water overnight to start cooking in the morning.
2. The soaked beans are washed and cooked until tender.
3. Tomatoes, carrots, peppers are washed and peeled. Carrots are chopped into strips, tomatoes as small as possible (you can also kill with a blender), and peppers - as you like.
4. Chopped vegetables are placed in a bowl and stewed over low heat for half an hour.
5. After the lapse of time, diced onions are added to the total mass, and the lecho is cooked for another 10 minutes.
6. Now it remains to add boiled beans, salt, sugar to the total mass and simmer all together for 5 minutes.

The finished dish can be laid out in jars and rolled up. Only it is worth laying them out exclusively in sterilized containers. Covers are also boiled or sterilized in advance.

Recipe for hot lecho for the winter

Photo of spicy lecho for the winter

For those who love hot snacks, a hot lecho for the winter is offered. Despite the simplicity of the recipe, the dish turns out to be tasty and unusual.

Ingredients:

• Sweet pepper - 1.5 kg;
• Fresh chili peppers - 2 pcs.;
• Tomatoes - 1 kg;
• Onions (preferably spicy) - 500 g;
• Carrots - 250 g;
• Garlic - 3 large teeth;
• Granulated sugar - 100 g;
• Vegetable oil - 50 g;
• Vinegar 9% - 35 ml;
• Bay leaf - 3 pcs.;
• Salt to taste.

Preparation

1. Tomatoes are chopped to a puree consistency using any convenient method. You can use a blender, meat grinder, grater.
2. Sweet peppers are cleaned of seeds, stems and cut into strips or in any other way - as you like.
3. The onion is cut into half rings.
4. The carrots are peeled and cut into strips.
5. The hot chili should also be cut into thin slices. If the seeds are removed, the taste will be just spicy, and if left, it will be more pungent.
6. Pour the tomato puree into a large saucepan and bring the mixture to a boil.
7. Now carrots are added to the tomatoes, and the mixture is cooked for 15 minutes over low heat.
8. When the carrots are boiled, you need to add onions to it, and after another 7 minutes - salt, sugar and vegetable oil, as well as bell pepper.
9. After 20 minutes, when the bell pepper has softened, you can add chopped garlic, bay leaves and chili.
10. At the end, vinegar is poured into lecho, and the dish is poured into sterilized jars. Each jar is rolled up and flipped with the lid down. All preservation is covered with a thick blanket. Within 24 hours, it must cool down and only then it is transferred to other winter preparations.

As you can see, lecho with carrots is a very tasty and easy-to-prepare dish. It can be served as a standalone snack or to complement a side dish. It is often eaten simply with bread or used to prepare a variety of first and second courses.

It is still a mystery to me who and when confers the honorary "title" of a classic dish. The overweight chef clumsily climbs onto the armored car, shakes off his crumpled apron, straightens the cap that has slightly shifted to one side and solemnly proclaims: “So, from now on this dish will be considered a classic”? Or is there a general vote of knife and ladle workers? Be that as it may, there are dishes that do not have and cannot have a classic recipe.

Like Ukrainian borscht or Hungarian lecho, for example. They are so popular and globally loved that every homebrew or professional chef strives to make his own changes and proudly call this "disgrace" the most correct recipe. Some people think that the Hungarians prepare "real" lecho exclusively from tomatoes and bell peppers.

And the addition of other vegetables is not recognized under any sauce. And someone cooks this dish from everything that grows in the garden: cucumbers, zucchini, eggplants, beets and even grapes!

But in my family, tomato and pepper, and carrots and onions are considered a classic lecho. For the winter (the recipes described below are suitable both for preparation for future use and for cooking "to try") it has always been made a lot.

For cans with nourishing spicy preservation, at least 2-3 shelves in the cellar were allocated. But of all the cooking methods, I remember two the most. And they are in front of you.

Hearty Siberian lecho made from sweet pepper with carrots, onions and tomatoes

You will need:

• red fleshy tomatoes - 1 kg
• bell pepper - 300 g
• carrots - 250 g
• yellow onions - 250 g
• sugar - 100 g
• salt - 1-1.5 tsp. (taste)
• sunflower deodorized oil - 50 ml
• table vinegar - 2.5 tbsp. l. (40 ml)

Output: about 2 liters of conservation.

Step by step recipe with photo:

1. To make the lecho thick, satisfying and tasty, choose only ripe, fleshy red tomatoes. Before chopping, you can remove the peel from them if you wish. To do this, pour boiling water over them. Soak in hot water for 4-5 minutes. After blanching, the skin peels off quickly and easily.
2. Cut the peeled tomatoes into several pieces. Pass through a meat grinder or chop with a blender.
3. Pour the tomato puree into a heavy-bottomed saucepan or bowl.
4. Set the tomatoes aside for now and prepare the other lecho ingredients - peppers, carrots and onions. By the way, the preparation for the winter will turn out to be more interesting if you use pods of different colors - yellow, green, red. But I only had one kind of pepper. In any case, wash it under running water. Dry slightly. Make a circular cut from the side of the tail and carefully remove the seed core. Z
5. then cut the pod in half lengthwise. And chop each half into strips 2-2.5 cm thick.
6. Peel the onions. Chop into thin half rings.
7. Peel the carrots. Cut into strips. It is undesirable to use a coarse grater for chopping carrots. Because it will dissolve and be completely imperceptible.
8. When the vegetables are sliced, you can think of the mashed tomatoes modestly standing aside. Place them on medium heat.
9. When the mixture boils, add the peppers, carrots and onions to the saucepan. Stir. Simmer with medium heat for half an hour. Stir occasionally to avoid burning to the bottom. During cooking, the lecho should boil continuously, but weakly.
10. Then add salt.
11. Add sugar.
12. Pour in unscented sunflower oil. Stir. Pour in vinegar. And bring the mass to a boil.
13. To prepare lecho for the winter, prepare jars in advance. Wash them inside and out with baking soda or laundry soap. Soak over steam for 5-7 minutes. To drain the condensation, turn the glass container upside down and place it on a clean kitchen towel, folded several times. Boil the seaming covers - 3-5 minutes will be enough. Spread the hot lecho on sterile dry jars and roll up the prepared lids.
14. Turn the canning over. Cover with a thick cloth. Wait for the workpiece to cool down to room temperature. And then you can transfer the lecho to the place of permanent "deployment", where it will wait for the cold weather.
15. Such a lecho with meat perfectly "fits". Great stuff, even tastier than homemade ketchup.

Fragrant lecho with garlic and cloves

This lecho involves large slicing of pepper. Therefore, it is highly appropriate as a side dish for meat or poultry dishes. A salad (or an appetizer?) Turns out to be spicy and savory due to the addition of spices.

Ingredients:

• bell pepper - 750-800 g
• onions - 2 pcs. medium size
• carrots - 1 large or 2 medium
• tomatoes - 600-700 g
• garlic - 1-2 cloves
• sugar - 2 tbsp. l.
• table salt - 1 tsp.
• table vinegar (9%) - 1.5 tbsp. l.
• sunflower oil - 2 tbsp. l.
• cloves - 1 bud (optional)

Output: a little more than 1 liter.

How to cook lecho from tomato and pepper, and carrots, and onions for the winter:

1. Make the tomato base first. The number of tomatoes I indicated is approximate, because a lot depends on the variety of tomatoes and their degree of ripeness. Pale red "plastic" tomatoes are not suitable for preparing this blank. Choose bright, soft and fleshy fruits. Remove their attachment point to the stem. And then cut into several pieces.
2. If you have time and desire, you can pre-blanch and peel the tomatoes, as I described in the first cooking option. But this is optional. A thin film after chopping tomatoes will not be felt in the finished dish.
3. Beat the tomatoes with a blender or mince them. Pour into a saucepan or saucepan in which it will be convenient to simmer lecho. Cut the peeled carrots into thin strips.
4. Put the tomato on fire and bring to a boil over medium heat. Add carrots. Reduce heating intensity slightly. Simmer for 15 minutes.
5. Remove the husk from the onion. Rinse. Cut into half rings.
6. Wash sweet peppers of one or more colors. Remove the ponytails with a core. Rinse again. Cut lengthwise into 4-6 pieces, depending on the size of the pods.
7. After 15 minutes of cooking, add the onion to the saucepan. Stir and simmer for about 5 minutes from boiling.
8. Then add the last lecho ingredient - pepper to the tomatoes, carrots and onions. Stir the mass. Cover with a lid. Cook on low heat for 20-30 minutes.
9. Then remove the lid, pour in vegetable oil, add salt, sugar, finely chopped garlic and a clove bud. Simmer for another 5 minutes, then remove from heat. Do not forget to remove the cloves before preserving the lecho for the winter.
10. Sterilize and dry the jars. Boil the lids and let them dry too. Arrange the hot lecho in a glass container. Roll up with a typewriter. Leave the jars upside down under a warm blanket until they cool completely.
11. Hide the lecho for storage in the cellar. Although this preservation is perfectly stored at normal room temperature. But avoid direct sunlight.

Lecho with bell peppers, tomatoes, onions and carrots

Foods to prepare for this sauce:

• Carrots - 1 kilogram of young carrots;
• Onions - 1 kilogram;
• Multi-colored pepper - 1.5 kilograms;
• Tomatoes - 1.5 kilograms;
• Granulated sugar - 1 glass;
• Odorless vegetable oil - 1 glass;
• Tomato sauce - 500 ml;
• Vinegar 9% - 100 ml;
• Salt will have to be added to taste, because tomato sauce is usually salted and spicy.

Preparation:

1. First you need to peel the carrots. We rub it on a coarse grater and put it in a large saucepan of 5 liters. Then we clean the onion, cut it either into rings, or, if you like smaller, into small pieces.
2. We wash the bell pepper, peel the middle, and cut it into strips.
3. We cut the tomatoes arbitrarily, but not especially small. If the tomatoes are not large, then cut into 4 pieces will be enough.
4. Now everything is simple - mix vegetables, add granulated sugar, vegetable oil, tomato sauce, mix and leave to infuse for an hour first. We try, add salt. Mix again. Let the lecho infuse for about 10 hours, that is, you can leave it in the refrigerator overnight.
5. The vegetables will let in quite a lot of juice, and nothing will burn during cooking. Since they are well marinated overnight, they will cook very quickly.
6. We put the saucepan on the stove over medium heat. Then we wait until the lecho boils. Add vinegar and mix. Then we detect exactly 20 minutes - all this time the lecho should boil over a fire a little less than average under a lid.
7. By the time the lecho is ready, there should be clean and dry sterilized jars on hand. Pour lecho into jars while hot with a ladle and roll up. Turn over and cool slowly under the covers.

Pepper, tomato, carrot and onion lecho with garlic

Another recipe, even more flavorful. If in the previous it was recommended to use tomato sauce, then here only vegetables from your garden. It is prepared very quickly and easily, the most important thing is slicing. But if you have a food processor, slicing is easy.

For this salad dressing, you will need to take the following foods:

• Carrots - 1 kilogram;
• Onions - 1 kilogram;
• Bell pepper of any color - 1 kilogram;
• Ripe tomatoes, it is better to take varieties that are not suitable for pickling - bovine heart or black prince - 3 kilograms;
• Garlic - 6 large cloves;
• Granulated sugar - 1 glass;
• Salt - 2 tablespoons with a minimum slide;
• Pepper - half a teaspoon of ground pepper;
• Pepper peas - 5 pieces;
• Deodorized vegetable oil - 250 ml;
• Vinegar 9% - 150 ml.

Preparation:

1. According to this recipe, vegetables are prepared very quickly, vegetables do not need to be pickled in their own juice - they are cut and you can cook right away.
2. We clean fresh young carrots, rub them on a coarse grater or pass them through the necessary nozzle of a food processor. We cut the onion arbitrarily, it can be quite large, in quarters, it can be smaller - it does not make a difference, it depends on the form in which you like onions in salads.
3. Chop the garlic finely enough, you can simply pass through a press to speed up the cooking.
4. Thoroughly wash the bell peppers from dust and sand, cut into halves, remove the seed box. Then cut the pepper into random strips or cubes, as you like. I like it when rather large pieces of pepper come across in lecho. Mix everything, pour oil and vinegar, add sugar and salt, as well as all the spices. We leave it to stand for 10-15 minutes, and we ourselves take up the tomatoes.
5. My tomatoes, cut out dense stalks. We cut the tomatoes into rather large pieces of such a size that you can pass them through a meat grinder or put them in a blender. All three kilograms of tomatoes must be turned into tomato juice. Pour vegetables with this juice, stir it still one more time, and put it on the stove on a less than medium heat.
6. We cook lecho under the lid, after boiling we mark for 30 minutes.
7. During this time, it is necessary to have time to prepare the cans - wash them and bake them in the oven. Pour the lecho directly from the stove into sterilized jars, immediately roll everything up. We turn over the jars and put them on self-sterilization under a blanket or an old fur coat to cool slowly.

Lecho for the winter

Incredibly tasty lecho, it is based on bell pepper, all other vegetables are taken an order of magnitude less. It turns out delicious and aromatic. Cooking is simple, the longest is the preparation of vegetables, and the rest will hardly take much of your time. If you adore pepper in any form, then such a preparation for the winter is for you.

To prepare a delicious lecho, you will need to take the following products from the list:

• Bulgarian pepper of any color - 5 kilograms;
• Tomatoes - 3 kilograms;
• Carrots - 800 grams;
• Onions - 200 grams;
• Garlic - 100 grams;
• Odorless vegetable oil - 100 grams;
• Coarse salt, not iodized - 100 grams;
• Granulated sugar (depending on how sour the tomatoes are) - from 200 to 400 grams;
• Pepper peas - 5 pieces;
• Table vinegar 9% - 5 tablespoons.

Preparation:

1. First you need to wash and peel the carrots with a vegetable peeler. Three of it on a coarse grater or skip it on a similar grater in a food processor. Put the carrots in a saucepan. Read more
2. Now wash all the peppers, cut them into halves first, remove the middle with the seeds. Now we cut into strips across, in such pieces as you like. I like the pepper to feel good, so my cuts are usually plump.
3. Peel the onion, cut into a quarter into rings. We also put it in a saucepan with vegetables.
4. Thoroughly wash the tomatoes from dust and sand, you do not need to remove the skin, but the stalks must be cut out. We pass through a meat grinder or chop in a blender into juice. Pour vegetables.
5. Now add granulated sugar and salt, vinegar and vegetable oil, peppercorns - in general, we need to put everything in the pan except the garlic.
6. We put on fire, stir, wait until it starts to boil. Now you need to reduce the heat to a little less than average and leave everything to gurgle for half an hour. Be sure to stir everything, otherwise it may burn. Literally 3-5 minutes before the end of cooking, add finely chopped garlic. The jars should already be ready - washed, wiped dry and sterilized. We pour the workpiece, we immediately roll it up.
7. We turn it over and send it under the blanket to cool down. It is better to store the cooled workpiece in the basement; there is not enough vinegar for the pantry.