Cooking lecho from bell pepper. Simple Garlic Arrow Recipe

22.09.2019 Snacks

This delicious vegetable appetizer with delicate tomato sauce is a good way to recycle the autumn tomato crop if the classic pickling options are already tired. For those who are looking for an idea how to cook bell pepper so that it remains as fresh as possible, lecho is also the best choice. How to make the most delicious dish?

How to cook lecho for the winter

The general technology of work is identical for all billets of long-term storage: cans are pre-processed, then attention is transferred to vegetables, and after that they are distributed among containers and closed. The peculiarity of bell pepper for the winter is the need to fry or stew vegetables so that they change their density and form an almost uniform mixture.

Preparing cans for canning

The system is classic, divided into 2 stages: first you need to inspect the containers, remove those that are damaged, and wash the remaining ones well with soda. After it comes the time of sterilization (covers also apply) - for a lecho it is better to resort to either:

Oven. Lay a lot of dry liter cans sideways on a wire rack, warm to 150 degrees, cool there, opening the door ajar.
Microwave. Scroll the same small banks, at the bottom of which a little (half a glass) of water, about a minute at medium power.

How to choose bell peppers for preservation

The main condition is the freshness of all products, therefore they make lecho mainly in the summer. Tomatoes must be very dense, otherwise the taste and texture of the pulp after heat treatment will be severely affected. Peppers, regardless of color, select:

without dark dots and white spots, with thick walls;
only large ones that have matured well;
red or yellow - they are sweeter than green.

Recipes

The classic mixture consists of only 2 ingredients: strong meaty tomatoes, which after cooking turn into a thick paste, and bell pepper of any color. However, it can be more diverse: onions, carrots, even zucchini - all these products can be used for its preparation. Professionals remind that canning vegetables in this way is possible only for 2 winters.

A traditional recipe that was loved by the mistresses of not only the countries of the former CIS, but also of Western Europe due to its simplicity: 2 main ingredients and spices that are selected individually. List of ingredients for home canning:

peppers of all colors - 1.1 kg;
dense large tomatoes - 1.5 kg;
sugar - 3 tablespoons with a slide;
salt - 1.5 tsp;
vegetable oil - a spoon;
apple vinegar - 1/2 tsp. to the can;
allspice and black pepper - 2 pcs.;
clove buds - 3 pcs.

How to cook lecho from pepper according to a traditional Bulgarian recipe?

Wash and cut the tomatoes, having previously removed the connection point with the stem. The peel can be left if it is thin.
At the pepper, liquidate the area with seeds, cut the product itself arbitrarily, but not large.
Turn mashed tomatoes by scrolling slices through a meat grinder or sending them to a blender. The ideal mass will look like tomato paste, slightly diluted with water.
Pour oil into a deep pan, after heating, add tomato puree. After boiling, bring to a density in a quarter of an hour.
Pour slices of pepper to the tomato mass, cook until the dish boils.
Crush the cloves with peas of peppers with a pestle or spoon, introduce into the lecho with sugar-salt mixture. Cook until vegetables are soft.
Pour the dish into sterilized jars, add vinegar to each, roll up.

With tomato paste

The general principles of work are the same as in the previous recipe, but the task is facilitated by the lack of the need to process tomatoes - they are replaced by factory-made pasta. Here you need to focus on the composition of this product: make sure that there is nothing besides the pulp of tomatoes, water, sugar and spices (in the indicated order). Some housewives use a sauce that has a more fluid consistency.

For 3 cans of lecho in volume per liter you need:

tomato paste - 340 g;
bulgarian peppers - 1.7 kg;
sugar - 1/3 st .;
salt - 1 tsp;
sunflower oil - 3 tbsp. l .;
acetic acid.

Cooking lecho:

Remove the seed from the peppers, cut the fruit itself.
Dilute pasta with warm water in half, wait for boiling, add sugar.
Salt is introduced after a quarter of an hour, pour oil immediately.
When the paste is thickened, add slices of pepper and reduce heat.
Cooking time - about half an hour, put the lid diagonally.

Prepared for winter from bell pepper and tomato

This recipe differs from the rest of the lecho options by the presence of gelatin, which makes the filling more dense, but transparent. Vinegar is also absent among the ingredients, however, this does not interfere with the preservation of the stand winter in its original form. The recipe is as close as possible to Hungarian, i.e. traditional, because the world owes this dish not to Bulgaria at all.

plum and sweet peppers - 1.2 kg each;
gelatin - 20 g;
onions - 210 g;
salt, black pepper - by eye.

How to prepare lecho from sweet bell pepper for the winter?

Pour boiling water over the tomatoes, after washing them. Remove the skin, chop.
Eliminate seeds from peppers, chop into pieces up to 3 cm long. Chives are traditionally chopped.
All ingredients are simultaneously sent to the pan, pour water (about a glass). Spice in immediately.
Let gelatin swell in cold water.
After half an hour of languor under the lid, the lecho is supplemented with a gelatinous mass, cooked for another couple of minutes.
Jars with the preparation must be immersed in a basin with boiling water, sterilized and rolled up for half an hour.

At home

Version for those who like multi-component snacks: in addition to traditional tomatoes, eggplants are added here. They make lecho very satisfying, tender, thick. For piquancy, garlic is present among seasonings: it can be dried or in the form of fresh cloves. It is advisable to take olive oil - this will give your homemade lecho a unique Italian flavor.

List of ingredients:

tomatoes - 7 pcs.;
peppers - 5 pcs.;
eggplant - 470 g;
red onion;
dried paprika - a spoon with a top;
olive oil - 1/3 tbsp .;
garlic - 2 prongs or 1 tbsp. l powder;
salt with sugar - 1 tsp;
vinegar essence - 1/2 tsp.

Work technology:

Wash eggplant, cut, generously salt.
After half an hour, rinse again under cold running water, leave on a wire rack.
In peppers, remove the seed part, in tomato - the entry point of the stem. Cut both ingredients.
Chop the onion, warm with olive oil and garlic.
Introduce them to the tomatoes. In the process of cooking, knead them with a fork.
When the tomatoes are soft, add pepper and eggplant. Sprinkle with paprika.
After an hour of simmering over low heat, remove from the burner.
Dilute the vinegar essence with water as 1:12, pour into the lecho, distribute evenly over the mass.
Fill the cans on the shoulders, close.

With carrots

The highlight of this recipe is a separate work with each ingredient, which greatly lengthens the cooking process, but positively affects the taste of preservation. The composition of the dish is short:

celery stalks - 2 pcs.;
carrots - 0.7 kg;
bulgarian pepper - 1.3 kg;
natural tomato juice - 0.5 l;
salt;
vegetable oil.

Cooking lecho:

Cut celery, fry in oil.
Stew the carrots through the grater with water and salt in a separate pan.
Pour crushed peppers with tomato juice, cook after boiling for half an hour.
Combine all ingredients in a saucepan, simmer until boiling.
Before laying out on the banks, you can add greens.

This recipe will appeal to those housewives who are looking for a way as quickly as possible, without long cooking. Honey is also a highlight, which replaces sugar and gives the appetizer a unique flavor. The set of spices is as simple as possible, the result is a product that even children like. 5 liters of delicious lecho will come from:

bulgarian peppers - 3.1 kg;
liquid honey - 50 ml;
sugar - a glass without a rim;
salt - 1 tbsp. l .;
tomato juice - 430 ml;
vinegar of low concentration - 100 ml;
5 clove buds

Cooking method:

Boil tomato juice with honey, add salt.
After a couple of minutes, add chopped pepper there, boil.
Reduce heat, cook for a quarter of an hour.
Add vinegar with cloves, boil again and immediately pack in jars.

Green pepper

Hot appetizer is ideal for meat dishes. The highlight is in the method of preparation and the absence of vinegar. For a large jar you need:

fragrant fresh basil - several leaves;
olive oil - 2 tablespoons;
juicy plum-shaped tomatoes - 4 pcs.;
bulgarian green peppers - 6 pcs.;
chili pepper - a couple of grams from the nose of the pod;
salt.

Cooking:

Wash the tomatoes and peppers, chop finely, throw into a blender. Twist for half a minute.
Add a chopped slice of chili pepper and the same basil leaves, salt, pour oil.
Stir thoroughly, put into banks, sterilize.

Video: appetizer of bell pepper for the winter

Calorie content: Not specified
Time for preparing: Not indicated

Paprika with tomato juice is a delicious preparation, time-tested. For this option, lecho red fleshy sweet varieties of peppers are ideal. If desired, you can add any other vegetables, for example, carrots or onions. A spoon or two of such a blank will make your winter borscht summer aromatic and tasty. A winter pepper salad with tomato juice, the recipe for which I propose, will be an excellent addition to rice, boiled or, meat, poultry.
From our number of peppers and juice comes one liter jar of billet.

- red bell pepper - 900-950 g;
- tomato juice - 400 ml;
- sugar - 0.3 cups;
- salt - 0.6 tbsp;
- vinegar - 30 ml;
- garlic - 3 cloves;
- vegetable oil - 50 ml.

Recipe with photo step by step:

As already mentioned above - choose fleshy red pepper, it is he who is the most ideal option for the preparation of our recipe. Wash the pepper under cool water, cut into two halves, remove the growth site of the stalk and seeds. If you have large peppers, cut the pulp into small petals, you can cut into strips / cube, but not finely.

In order for the pepper to remain in good shape, we will not subject it to heat treatment much - pour the halves of pepper with boiling water, leave it for 3-6 minutes at rest. This time is enough for the pepper to boil a little and be ready for the next process.

Now we take a stewpan or pan, pour in a tomato. A little about tomato - we choose to your taste, a store version or home-made, home-made one will do. For homemade tomato juice it is not necessary to use a juicer, it is enough to take a portion of ripe tomatoes, boil a little, grind through the smallest sieve, boil again with sugar / salt. Bring the tomato to a boil. We put in the tomato halves of peppers.

Now add salt and sugar, add garlic, oil and vinegar, mix. Boil exactly three minutes, no more. Remove the stewpan from the stove.

We prepare dishes for preservation - we wash and sterilize jars and lids, we choose the method that is more convenient for ourselves. Since we will not further sterilize the workpiece, we process the jar and lid very carefully.

Fill a dry sterile jar with halves of peppers, pour tomato.

Hermetically seal jars with lids, check that liquid and air do not leak. We cool the cans upside down, preferably in a secluded place. Do not cover with a blanket so that the pepper does not become soft as a result. We rearrange the pepper pepper and tomato juice on the shelf of the cellar or pantry. A great addition to the menu can be

A recipe for pepper and tomato, zucchini or eggplant, cooked at home for the winter from bell pepper - this is not the dish that is sold as a wonderful appetizer (sauce) in a store. At home, Lecho - in Hungary, they prepare this dish exclusively from peppers and tomatoes. But, despite the minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products.

Today, almost every housewife has her own, branded recipe for cooking lecho, which she happily shares with households and guests. At the end of warm summer days, we will pick in our own garden fragrant ripe Bulgarian pepper, and add sunny tomatoes and spices (in extreme cases, all this can be purchased on the market) and bright, with a unique aroma, the dough is ready.

Pepper and tomato recipes - a simple recipe

In this article we will share recipes for summer. Proven recipes with photos verified by experienced culinary experts and dozens of readers are in this section. Lecho is a classic dish with dozens of completely different recipes and variations; every culinary specialist is convinced that he knows how to cook lecho for the winter correctly.

In fact, the only right recipe for the lecho simply does not exist, therefore, the preparation of the lecho at home is a process that can be approached creatively. Choose from the recipes below the lechos closest to you, feel free to make your own corrections to them and prepare the lecho with your own hands!

How to cook lecho from pepper and zucchini for the winter

The rich taste and benefits of stored vitamins - these are the features that recipe lecho for the winter. This autumn fragrant blank is very popular in our country. The recipe for lecho pepper and tomato for the winter has many different options, and the classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you prepare the appetizer correctly:

Home-made lecho from pepper and tomato should not be cooked for too long. Vegetables should remain harsh and not fall apart;
For preservation, it is recommended to use exclusively ripe tomatoes;
When adding herbs to the salad, it is worth remembering that basil, parsley, marjoram, cilantro (in dried form) are in perfect harmony with bell pepper and tomatoes. It is better to add herbs to the dish shortly before readiness;
The denser the tomatoes, the tastier will be the preparation of bell pepper.

Recipes lecho of pepper and tomato

Lecho is a traditional dish for Hungarians, a culinary business card of the country. Such a workpiece turns out tasty, bright, juicy and mouth-watering. She will easily act as a snack for a family dinner, but she will also look great on the gala table. There are many interpretations of conservation. Below are the most popular recipes.

Each housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to procure it for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve it as a side dish, in any case, lick your fingers. So the processing of the crop ends, it is at this time that many plan to cook lecho.

Recipe lecho of bell pepper and tomato “You'll lick your fingers”

Ingredients:

Sunflower oil - 150 g;
Sweet pepper and tomatoes - 2 kg each. everyone;
Salt - 50 g;
Sugar - 100 g;
Table vinegar - 2 tsp.

Cooking method:

Peel the Bulgarian pepper from the tails, seeds, partitions, cut into about 1.5 cm rings.
Skip tomatoes in the harvester, they should turn out to be of uniform mass, pour them into the pan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
Send the pan to medium heat, cooking takes 30-40 minutes, sometimes you can mix. Pepper will sink to the bottom of the pan during cooking;
You can not sterilize the jars, but burn them in the oven. Before burning, wash the cans thoroughly, dry them slightly, place in a cold oven, turn on the temperature of 200 degrees, keep for 15 minutes. So it will be much faster, be sure that all microbes will die at this temperature immediately;
Transfer the hot dough to cool banks, roll up the boiled lids, turn over and wrap it with a warm towel. Bon Appetit!

At home, the preparations are the most useful for the body, and it is scientifically proven that vegetables are the best ones that are grown in the region of your residence. And there’s no need to talk about savings here, in season sweet pepper is inexpensive, but try to buy it in winter! You can pamper yourself with exotics, but why do we need someone else's dear pepper, when we have ours, without chemistry and many times cheaper than foreign.

Pepper and Tomato Preparation

Before preparing lecho, you should first familiarize yourself with the recipe, purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will direct the main emphasis to it. Fruits for lecho we select only ripe, fleshy. Their skin should have a uniform color without dark spots and a smooth structure, otherwise the taste and appearance of the output dish will deteriorate in order.

Bell pepper cure for the winter - a simple recipe

We remove the stem from suitable peppers and use the convenient kitchen tools to extract the seeds. And then we grind at our discretion. Someone prefers to chop peppers with straws along the entire fruit, someone - smaller.

As for the other vegetables included in the lecho recipe, they must be washed, dried, and peeled if necessary. This is not difficult to do if the tomatoes are pre-doused with boiling water.

Homemade spicy lecho with onion and garlic

The sharp preservation will surely appeal to fans of unusual dishes. A recipe for an acute lecho for the winter.

Ingredients:

Onion (large, white) - 1 pc.;
Garlic - 40 g;
Pepper (red or orange) - 1 kg.;
Vinegar - 1 tbsp;
Chili or other red hot pepper (ground) - 1/2 tsp;
Tomatoes (dense, ripe) - 2.5 kg;
Bay leaf - 5 pcs.;
Sugar or light honey - 2 tbsp .;
Sunflower oil, odorless - 5 tbsp;
Salt - 1 tbsp

Cooking method:

Rinse all vegetables well;
Chop the tomatoes in a meat grinder, and then cook on the stove until boiling;
Then the mass is kept up to a quarter of an hour, so that everything cools down;
The resulting mixture must be separated from the skins and grains (use a sieve or nozzle in the combine);
Add the remaining ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
Return the workpiece to the stove, select medium heat, periodically mixing;
When the vegetables are soft, the bay leaf is taken out, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured;
The blanks are laid out lecho in sterilized glass jars, which must be closed with boiled lids using a twisting machine.

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

Winter peppers made of bell pepper and tomato

Lecho is an indigenous representative of Hungarian cuisine. Mandatory components that make up the dish are tomatoes and red pepper (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted to any available vegetables. Onions, carrots, eggplant, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian lecho.

Sweet Pepper Treat - Classic Recipe

An excellent universal recipe for the summer night! The optimal ratio of all incoming ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, delicious. How nice to get another jar in winter and taste this wonderful, and most importantly, natural product with the whole family!

Ingredients:

Onions of medium size - 4 pcs.;
Greens (cilantro, parsley or celery) - 3 bunches;
Ground black pepper - 1 tsp;
Tomatoes - 1 kg.;
Refined sunflower oil - 1 tbsp .;
Sweet bell pepper - 2 kg.;
Ground paprika - 1 tsp;
Fresh garlic - 1-2 heads (10 cloves);
Vinegar - 1 tbsp;
Salt to taste;
Sugar - 1 cup.

Cooking method:

We clean bell pepper, freeing from seeds, rinse with water, cut into large pieces (about 4 parts). Also, in 4 parts, cut washed ripe tomatoes. Onion cut into half rings;
Cook a large pot with thick walls and bottom. Pour vegetable oil into it, wait until it is well warmed up, put the onion;
When the onion becomes transparent, you can add tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes;
Now add the most important component of lecho - bell pepper, and simmer everything in a closed pan for 5 minutes. Leave on fire for another 10 minutes, stirring occasionally;
Grind the garlic, chopped with a knife or a special press, add to our dish with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped greens, ground paprika, black pepper, mix and bring the dish to readiness for 10 minutes;
We prepare jars for preparation: washing, sterilizing. We spread our lecho there, roll it up. It is advisable to put jars of lecho on the lids, wrap something warm and leave to cool for about a day at room temperature, and our lecho of pepper and tomato will turn out to be very tasty. Bon Appetit!

Lecho is one of those dishes that cause the most positive emotions for many lovers of tasty food, as it can be very different, and you can cook it for every taste. Lecho classic recipe is very simple to prepare. The recipes collected in this section will help you make a delicious lecho just like that or for the winter, with which you learn how to cook lecho so that everyone who tries it will praise it - as easy as shelling pears!

A simple recipe for lecho of pepper and tomato

Ingredients:

Bulgarian multi-colored pepper - 1 kg .;
Tomatoes - 1 kg. or tomato paste - 500 g;
Sugar - 2 tbsp .;
salt - 1 tablespoon

Cooking method:

Vegetables are peeled, cut into squares;
Tomatoes (tomato paste) are stewed on a very low fire until a good boil;
After that, the remaining products are put into the container with future preservation;
If the mass is too thick, then it is diluted with water;
The dish is stewed for half an hour, constantly mixed;
The workpiece is poured into banks, rolled up.

Cook classic recipes lecho with tomatoes, bell peppers, onions, carrots, zucchini and even eggplant. This popular dish of Hungarian cuisine is one of such delicious winter preparations that carefully preserve the delicate aroma of vegetables ripened in the sun. Despite the variety that characterizes the existing recipes of lecho, its main traditional components are ripe tomatoes, onions and bell pepper.

For the preparation of Bulgarian lecho from tomato, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future harvest will taste unusual and look more attractive.

Peppers are cut in various ways: it is more convenient for some housewives to plan it with straws, for others - in cubes, slices or small pieces - it all depends on their own preferences. Of the most popular recipes lecho the best are given below. For example, novice housewives will undoubtedly like such a recipe, which assumes a minimum of time and effort.

Recipe for bell pepper lecho for the winter with tomatoes

Zucchini with carrots and tomatoes

A slightly sweet, light dish containing a large amount of nutrients can be prepared for the future. If your goal is winter preparations, prepare the required number of cans and sterilize them. Zucchini attitude is ambiguous. Some consider this vegetable to be tasteless, others - use every opportunity to add it to the dish.

The fact is that zucchini has a neutral taste. But on the other hand, this quality helps to combine it with absolutely any product, because in the process of cooking, stewing or frying, it easily absorbs their taste and aroma. During the mass gathering of zucchini, the price of them drops sharply. Therefore, the housewives canned it with success: pickle, salt, cook all kinds of salads and snacks for the winter. Zucchini lecco is one of the winning options for such blanks.

Ingredients:

Zucchini - 3 kg.;
Carrots - 500 g;
Tomatoes - 2 kg.;
Onion - 500 g;
Ground black pepper - to taste;
Vinegar - 100 ml .;
Sweet pepper - 500 g;
Sugar - 1 cup;
Vegetable oil - 300 ml .;
Salt to taste.

Cooking method:

1. We begin to cook our lecho of pepper and tomato - first we clean the pepper, carrot, onion. We clean and cut the squash - in small cubes, onions - in larger cubes;
2. Pass the tomatoes through a meat grinder to get mashed potatoes, which will be stewed on top, grate the carrots, chop the bell pepper into strips;
3. Place onions in a saucepan and lightly fry in vegetable oil, then add zucchini, tomatoes, pepper;
4. Next, add salt and tomato to our lecho of pepper and add sugar. Stir the vegetable mixture and simmer over low heat for an hour;
5. Make sure that the mixture does not burn; mix well periodically. At the end, add vinegar and after 5-7 minutes remove from the stove. It remains to lay the finished lecho on sterilized banks and roll up metal lids. Turn over the finished jars and wrap them in a warm towel. Bon Appetit!

Zucchini leche for the winter: the intricacies of cooking

So that the lecho does not turn into squash caviar, the squash does not need to be finely chopped. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
To avoid peeling in the tomato filling, some housewives wipe the cooked tomato mass through a sieve. But you can simplify the task by removing the peel from the tomatoes before chopping. For this, tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin of such tomatoes is removed very easily;
For lecho, young zucchini is selected with a length of not more than 20 cm and a weight of 130 - 150 g. Such zucchini has a thin skin and delicate crisp flesh. Zucchini should be fresh, not sluggish, with no signs of spoilage. It is advisable that they have no seeds;
Previously, lecho from zucchini was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables should be thoroughly washed, as well as the entire inventory. Cans are first washed with soda, and then they must be sterilized over steam, in the oven or immersed in water and boiled. Lids should also be sterilized;
The zucchini lecho is prepared according to the same principle as the pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, onions are put in this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar;
Ripe, fleshy tomatoes are used for the liquid base. They grind in a meat grinder or grind on a grater. The last option is good because the peel of the tomato remains on the grater, and the tomato mass is tender and uniform;
Paprika is placed in a lecho of zucchini in such a quantity that it does not dominate the rest of the ingredients. It is advisable to use red bell pepper, then the lecho will be more vibrant and mouth-watering;
Vinegar in lecho must be present. It is a good preservative, and also adds harshness to such a fresh vegetable as zucchini.

Pepper and carrot soup

Lecho for the winter - a delicious recipe of pepper and tomato

Another simple recipe for a popular Hungarian dish. All the ingredients that make up its composition are readily available in our country throughout the year.

All that is needed is to purchase them and spend a couple of hours preparing the lecho. But the result will please all the inhabitants of the family. You can serve this lecho in a separate form, as well as with hot potatoes, rice, pasta.

Ingredients:

50 pieces of bell pepper;
Tomato juice - 1.5 l.;
Vegetable oil - 250 g;
Sugar - 200 g;
Onions - 1.5 kg.;
Carrots - 0.5 kg.;
Vinegar 9% - 1 cup;
Salt - 3 tbsp

Cooking method:

We select fleshy, juicy fruits of bell pepper. Remove the stalks and seeds and cut into strips (not too thin). Grind the onion in half rings, rub the carrots on a Korean grater, you can also grind it in a combine;
We load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. We put on the stove and simmer the vegetables for about 30 minutes from the moment of boiling. Fire should not be strong. Do not forget to stir;

Lecho is perhaps the most popular vegetable salad that housewives roll up for the winter. It is simple to prepare, does not require strict proportions, it needs the simplest vegetables, the price of which is significantly reduced in the summer-autumn period.

There are a lot of recipes, and they differ both in the set of vegetables and in the way of cooking. The classic lecho is made from bell pepper, which is cooked in tomato sauce. But there is a lecho of zucchini, eggplant and even cucumbers.

Particular attention is paid to tomato sauce, which gives the taste to the whole dish. Usually it is made from tomatoes, which are first twisted in a meat grinder, wiped through a sieve or crushed in a blender, and then boiled to the desired consistency. In any case, it takes quite a lot of time, which does not always suit the modern hostess.

Therefore, new recipes appeared, with the use of which the cooking time of the lecho was minimized. In their list of ingredients, instead of tomatoes, tomato paste, tomato juice or ketchup are indicated.

Despite such liberties on the part of the hostesses, the taste of the modern lecho is still magnificent.

The subtleties of cooking

The taste of any lecho depends on the tomatoes from which the tomato fill is made. If lecho is cooked with tomato paste, then it must be of excellent quality. Before you put it into action, you need to read information about the composition. Among the ingredients included in it should not be any preservatives, thickeners, dyes, any E and other unnecessary "chemistry". Real tomato paste is made from tomatoes with the addition of water, salt and sugar.
In addition to the composition, it is worth paying attention to the taste of tomato, since in the finished lecho the taste of tomato paste will be felt quite strongly. If for some reason you didn’t like tomato paste, you don’t need to use it, otherwise the result will be completely different from what you expected.
Before use, tomato paste is diluted with water to the desired consistency, most often this ratio is 1: 2 or 1: 3.
Sometimes tomato paste is salted. In this case, the amount of salt indicated in the lecho recipe is reduced by necessarily tasting the sauce.
Before laying vegetables, tomato paste is boiled for several minutes, adding salt, sugar, and aromatic herbs to taste.
If, in accordance with the recipe, vegetables are first fried and then poured with tomato sauce, then you can use ready-made tomato juice.
Some housewives instead of tomato put ketchup. But since it needs a lot, and good ketchup is not cheap, it turns out too expensive.
A tomato paste paste is made without sterilization, but jars and lids are sterilized necessarily.

Lecho with bell pepper and tomato paste

Ingredients:

bulgarian pepper - 1 kg;
tomato paste - 250 g;
sugar - 75 g;
salt - 15 g;
water - 250 ml;
vegetable oil - 100 ml;
vinegar 9 percent - 50 ml.

Cooking method

Wash and sterilize jars with lids in advance. Turn them over on a towel to glass water. You can sterilize jars in the oven. To do this, put them in a cold oven, set the temperature to 150-160 ° and warm up for 20 minutes.
For lecho, take ripe fleshy pepper. Wash it, cut the stalks. Cut in half, remove seeds and partitions. Cut into wide stripes, squares or long slices.
Dilute the tomato paste with water in a ratio of 1: 1, pour into a wide pan. Put salt, sugar, butter. Shuffle. Bring to a boil.
Dip peppers in tomato sauce. Cook for 20-25 minutes from the moment of boiling.
Pour vinegar, boil for another 5 minutes.
In a hot state, lay the lecho in jars. Seal with sterile caps immediately. Turn the jars upside down, wrap them in a blanket. In this position, leave to cool completely.

Pepper, carrot, onion and tomato paste

Ingredients:

bulgarian pepper - 1 kg;
carrots - 0.4 kg;
onions - 0.3 kg;
garlic - 5 cloves;
tomato paste - 0.5 kg;
water - 0.7 l;
salt - 50 g;
sugar - 100 g;
vegetable oil - 120 ml;
vinegar 9 percent - 50 ml.

Cooking method

Prepare sterile jars with lids.
Wash the pepper, cut in half, remove the seeds and stalks. Cut into large strips.
Peel and wash the carrots. Rub on a coarse grater.
Peel the onion, rinse, cut into half rings. Peel, wash, chop the garlic.
Pour oil into a cauldron or thick-walled pan, heat it. Dip the onion, mix. Warm without frying for 5 minutes.
Put the carrots, mix. Stew with onions for 10 minutes.
Add pepper and garlic.
In a separate bowl, mix the tomato paste with hot water, sugar and salt. Pour the vegetables with this sauce. Simmer everything together for 40 minutes over low heat. Pour vinegar 5 minutes before cooking.
In a hot state, lay the lecho in jars. Seal tightly. Turn them over, wrap them in a blanket, cool.

Lecho with pepper, tomato paste and bay leaf

Ingredients:

bulgarian pepper - 1 kg;
tomato paste - 100 g;
water - 500 ml;
vegetable oil - 50 ml;
sugar - 100 g;
salt - 0.5 tbsp. l .;
vinegar 9 percent - 25 ml;
peppercorns - 10 pcs.;
bay leaf - 2 pcs.

Cooking method

Sterilize washed cans and lids in advance.
Wash the pepper, cut in half, remove the stem and seeds. Cut into arbitrary equal slices.
Put the tomato paste in the pan, pour water. Shuffle. Add sugar, salt, peas, butter, bay leaf. Put on fire and bring to a boil.
Put pepper in a saucepan. Mix gently. Simmer on low heat for 30 minutes. Pour vinegar at the end of cooking.
Put the hot lecho in jars. Roll up immediately. Turn the cans upside down, wrap them in a blanket, cool.

Pepper soup with tomato paste

Ingredients:

pepper - 1 kg;
tomato paste - 350 g;
water - 0.8 l;
sugar - 2.5 tbsp. l .;
salt - 0.5 tbsp. l
vinegar (9 percent) - 2 tbsp. l

Cooking method

Prepare sterile jars with lids in advance.
Wash the pepper, cut it in half, remove the seeds, cut the stalks. Cut the fruit into long strips.
Mix tomato paste with water, pour into a wide pan. Add vinegar, sugar and salt. Shuffle. Bring to a boil.
Dip the pepper in the sauce. Simmer for about half an hour on low heat.
Arrange in boiling form in liter or half liter jars. Seal tightly with sterile lids. Turn upside down, wrap with a blanket. In this form, leave to cool completely.

Pepper and eggplant soup with tomato paste

Ingredients:

pepper - 1 kg;
eggplant - 1 kg;
onions - 500 g;
tomato paste - 500 g;
water - 500 ml;
salt - 1 tbsp. l .;
sugar - 3 tbsp. l .;
vinegar 9 percent - 40 ml.

Cooking method

Prepare sterile jars with lids in advance.
In eggplant, cut the stalks. Wash the fruits, cut into cubes or cubes. If on a cut they have darkened, fill in with salt, soak for 30 minutes. Discard the allocated dark juice, and squeeze out the eggplant slightly.
Wash the pepper, cut in half, remove the stalks and seeds. Cut into large strips or wide slices.
Peel the onion, rinse with water. Cut into half rings.
Dilute the tomato paste with water, place in a wide pan, put on fire. Add sugar and salt. Shuffle. Once the liquid boils, lay the onion. Simmer for 5 minutes.
Put the eggplant. Stew for 10 minutes.
Add pepper. Cook together for another 30 minutes.
Pour in the vinegar, mix. Keep on fire for another 5 minutes.
In a boiling form, put in jars. Seal hermetically with sterile caps. Turn upside down, wrap with a blanket. Wait until it cools completely.

Note: on the same principle, cook lecho with zucchini and tomato paste. Zucchini should be taken young - with delicate skin and without seeds. Trim their stems, then cut in half and cut into slices. You can also cut them into cubes. To make lecho look more appetizing, it is better to use red or yellow pepper. For the rest, do the same as in the recipe for eggplant.