How to cook lecho from pepper. Preparing cans for canning

22.09.2019 Healthy eating

Lecho for the winter - 16 recipes

We continue to roll up the jars. Today we have the turn to go for the winter. There are many recipes for lecho, who loves with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet pepper. How many people, so many tastes. Therefore, in our selection - 16 recipes for every taste!

Pepper soup for winter

Preparing lecho from pepper is very simple and fast! And in winter it’s so nice to open the lecho and enjoy this tasty preparation, to potatoes or pasta.

We will need:

4 liter:

Tomato - 2 L

Bulgarian pepper -2-2.5 kg

Vegetable oil - 150g

Salt - 1.5-2 tbsp. l

Sugar - 2 tbsp. l

Garlic - 4 large cloves

Cooking:

Wash the pepper, clear of seeds, cut lengthwise into 2-4 parts. Cut the onion thinly into rings. Mix everything, pour tomato, put lecho on a slow fire.

When it boils, add salt, sugar, mix gently. Keep at a small boil for 10 minutes, then add chopped garlic, mix and immediately roll in sterilized jars.

Pepper Dish Ready!

Lecho with carrots for the winter

This recipe is the most delicious in my opinion. I advise you to cook. There is little hassle, pepper consumption is good (we plant a lot and we don’t know where to put it now), you don’t need to sterilize the banks with this.

So we need:
   For 1 liter of tomato juice
   1 tbsp - salt
   2 tbsp - sugar
   5-6 large - carrots
   1 head - garlic
   8 dess. tablespoons - 9% vinegar
   Sweet pepper

Cooking:
   Prepare tomato juice in any way convenient for you. I make juice by passing tomatoes through a juicer. Then boil tomato juice for 20 minutes.
   I pour salt and sugar into boiling juice.
   Three carrots on a medium grater and also in tomato juice.
   Garlic through the press and also into the pan.
   Add vinegar and cook for 25 minutes.
   Peel sweet pepper and cut into strips.
   When the tomato juice with carrots boil for 25 minutes, we fall asleep pepper, as much as you like.
   It takes 2 buckets of pepper for 5 liters of juice.
   Cook pepper for 8-10 minutes.
   We lay out in jars, roll up with iron caps and "under a fur coat" until cool.

Vegetable marrow squash and eggplant

We will need:
   1 kg of eggplant
   1 kg of zucchini
   1 kg of pepper
   1 kg of carrots
   bunch of dill, bunch of parsley

for sauce:
2 kg of tomatoes
   2 heads of garlic
   1/2 cup 6% vinegar
   1.5 cups vegetable oil
   1.5 cups sugar
   1/3 cup salt
   4 peas of allspice
   5 peas of black pepper
   2 bay leaves
   1 tsp coriander (optional)

Cooking:
   1. Cut eggplant and zucchini into slices, pepper rings, grate carrots, chop greens
   2. Twist the tomatoes for the sauce. Add grated garlic, vinegar, oil, salt and sugar. Mix everything
   3. Pour the vegetables with sauce, add spices and simmer over medium heat for 40-60 minutes.
   4. Arrange vegetables in banks, roll up, turn upside down, cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Winter pepper soup

Recipe lecho, proven over the years. I make 2 servings each year - always not enough. Lecho turns out to be sweet; children especially like it.

We will need:

3 kg tomato
   1.5 cups sugar
   1 cup vegetable oil
   8-10 peas of black pepper
   2 tablespoons of salt
   3 bay leaves
   2 tablespoons of vinegar 9%
   3 kg sweet pepper

Cooking:

1) we turn the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.

2) boil for 30 minutes, then add pre-chopped pepper

3) boil for another 5-10 minutes

4) roll up into jars, turn over, wrap until cool

I always take cans with a screw cap, sterilize them in the oven (put them in the cold so that they do not burst and sterilize them for 30 minutes).

Lids can be sterilized simply by boiling for 2-3 minutes.
Lecho can be stored without a refrigerator all winter.

You can eat Lecho the next day.

Winter onions for onions

We will need:

1.3 kg of sweet pepper

1 kg of tomatoes

250 g of onion,

15 to 20 g of salt,

ground black pepper to taste

2 - 3 tbsp. tablespoons of water.

Cooking:

Wash ripe sweet peppers, remove seeds, cut into strips 5-8 mm wide or slices.

Cut the tomatoes into slices 3-4 mm thick.

Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enameled pan. Add 2 - 3 tbsp. tablespoons of water and simmer under the lid for 10 minutes. Tightly, without air voids, fill the jars with vegetable mass (vegetables must be covered with juice on top). Sterilize in boiling water: liter cans - 45 min., Three-liter - 60 min.

Lecho with carrots for the winter

We will need:

2.5 kg sweet bell pepper
   3 liters of tomato juice,
   3 carrots,
   1 pod of hot pepper,
   1 head garlic
   1 bunch of parsley
   1 bunch of dill
   3/4 cup vegetable oil,
   8 tsp 9% vinegar
   100 g sugar
   2.5 tbsp salt

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, chop the greens. Pass peppers and garlic together through a meat grinder. Sweet and bitter peppers, carrots, garlic, greens, salt, sugar and vegetable oil, put in a saucepan, pour natural tomato juice and cook for 30 minutes. 5 minutes before the end of cooking add vinegar. Lay the lecho on sterilized jars, roll them and turn them on the lids until they cool.

Winter oil-free treatment

We will need:

3 kg of tomatoes
   1.5 kg of sweet pepper
   7 large cloves of garlic,
   1 cup of sugar,
   1 tbsp with salt

Cooking:
Cut half the tomatoes and cook for 10-15 minutes, add the chopped bell peppers, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then lay the lecho in sterilized jars and roll up.

Lecho with carrots without vinegar for the winter

We will need:

3 kg tomato

2 kg of peeled Bulgarian pepper (unpeeled 2.3 kg),

0.5-1 kg of carrots,

2 tablespoons of salt (full),

1 tablespoon of granulated sugar

1 tablespoon of vegetable oil.

Cooking:

Tomatoes through a meat grinder, carrots - straws, pepper - straws. Cook tomatoes and carrots 30 minutes after boiling. Then add pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn on the lid, wrap.

Yield: - 6 cans of 650 g each or 5 cans of 750 g each.

Pepper and eggplant for winter

Lecho is one of the most delicious snacks for the winter. It is prepared quickly and easily.

From this amount - a yield of 4 liters.

We will need:

Tomato juice -4 L

Beautiful Bulgarian pepper - 1.5 kg

Eggplant - 1.5 kg

Vegetable oil -150 g

Salt - 1.5 - 2 l

Sugar - 2 tbsp. l

Vinegar 9% - 2 tbsp. l

Garlic - 4 large cloves

Cooking:

1. Cut the eggplants into circles, sprinkle with salt, let stand for 30-50 minutes, so that bitterness comes out. Then rinse in cold water.

2. Pepper for lecho cleanse from seeds, cut into halves, or quarters, onions - thinly rings.

3. Fold everything for lecho in a large pot, pour tomato juice, cover and put on a small fire.

When the tomato is very hot, the vegetables will settle significantly, you can add fire.

Add sugar, salt, oil to the lecho, bring to a good boil. Pour vinegar, boil for 15 minutes. Add chopped garlic at the end. Pour lecho into sterilized jars, roll up, wrap.

Pepper and eggplant ready!

Pepper winter treat

We will need:

Tomatoes - 5 kg

Bulgarian pepper - 2 kg

Carrots - 200 g

Beets - 200 g

Salt - 3 tbsp. spoons

Sugar - 1 cup

Vegetable oil - 1.5 cups

Cooking:

First, we wash the tomatoes, blanch them and peel them. Then twist through a meat grinder to a state of mashed potatoes. Put the mashed potatoes in a saucepan and set on fire.

When the mashed potatoes boil, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, three carrots and beets on a coarse grater, then put the vegetables in a saucepan and cook for another 10 minutes.

We clear the pepper from the stalk and seeds, cut it into small pieces.

Add to the pan to the rest of the ingredients and simmer over low heat for 25-30 minutes.

We lay out the finished lecho in sterilized jars (it should turn out 7-8 liters of lecho) and roll up the lids. Here is such a fairly simple recipe, enjoy your meal!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bulgarian pepper - 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic - 2 Cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. a spoon

Salt - 30 Gram

Sugar - 1 tbsp. a spoon

Cooking:

We will prepare the vegetables, rinse them thoroughly. Peel and cut the carrots into very thin strips, cut the zucchini into slices, cut the onion into rings, and chop the bell pepper into strips.

Scald tomatoes and peel them. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, put onions and carrots.

When the vegetables soften, add pepper and zucchini. Salt and simmer for 5 minutes over medium heat.

Now pour the tomatoes here, add sugar and garlic. Simmer for 15-20 minutes on low heat. Pour vinegar 5 minutes before cooking, stirring lecho.

Put the finished lecho in sterilized jars. Banks should be turned over and covered with a blanket until completely cooled.

Tomato and pepper lecho for winter

We will need:

Bulgarian pepper - 3 kg

Tomatoes - 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Potted pepper - 8 pieces.

Vegetable oil - 200 g

9% vinegar - 80 g (I like to use apple)

Cooking:

Prepare the main ingredients. Rinse vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all excess parts.

Twist the tomatoes in a meat grinder. Put the resulting mass into a pan.

Boil the tomatoes on low heat for 15 minutes, add pepper, sugar, salt, vegetable oil. Cook for 20 minutes. At the very end we put peppercorns, bay leaves and vinegar. Boil another 5-7 minutes.

Banks must be sterilized with an oven.

Lay the lecho on the banks, close the lids. Turn upside down and wrap in a blanket and leave to cool completely.

Winter bean soup

Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper - 2 kg

Hot pepper - 1 piece

Sugar - 1 cup

Vegetable oil - 1 cup

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

Cooking:

Soak the beans overnight, and then boil until cooked. Rinse well.

Grind tomatoes in a meat grinder or with a blender.

Pour the tomatoes into a large pan, add salt and sugar. Cook for 20 minutes.

Add chopped peppers and simmer for 15 minutes.

Now put the beans, pour in the oil and cook for 10 minutes.

At the very end, pour in the vinegar, mix and remove from heat.

Pour the finished lecho into sterilized jars.

Winter pasta with tomato paste

We will need:

Pepper - 3 kg

Tomato paste - 500 g

Water - 800 g

Sugar - 200 g

9% Vinegar - 100 g

Salt - 1 tbsp. a spoon

Cooking:

1. Wash, dry, pepper and peel seeds, tails, and core. You can cut pepper in thin strips or cubes - this is at the request of the hostess. 2. Next, the recipe for lecho with tomato paste goes to the sauce. To do this, combine tomato paste with water in a high saucepan. Add sugar and salt. Mix everything thoroughly until a homogeneous consistency is obtained. Pour vinegar. 3. When the paste is well dissolved, the pan can be sent to the fire. It is necessary to bring the mass to a boil. 4. When the sauce boils, you can add chopped pepper to the pan. Bring to a boil again and simmer. 5. Depending on the quality of the pepper and the size of the slices, it will take about 30-45 minutes to cook. If desired, hot pepper can be added to the lecho with tomato paste at home during the cooking process. 6. When the lecho is ready, you can immediately roll it hot in cans for the winter. In this case, it is better to cover the banks with a towel or blanket for about 25-30 minutes.

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.

At home, it is prepared 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.

Pepper soup - product 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 (not to be flabby), otherwise the taste and appearance of the output dish will deteriorate in order.

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.

Pepper recipes - the best recipes

Recipe 1: 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:

- tomatoes - 1 kg.
- sweet bell pepper - 2 kg.
- medium onions - 4 pcs.
- Refined sunflower oil - 1 cup.
- greens (cilantro, parsley or celery) - 3 bunches.
- fresh garlic - 1-2 heads (10 cloves).
- sugar - 1 cup.
- ground black pepper - 1 tsp
- ground paprika - 1 tsp
- vinegar - 1 tablespoon
- salt to taste

Cooking method:

1. Peppers are peeled, free from seeds, washed with water, cut into large pieces (about 4 parts). Also, in 4 parts, cut washed ripe tomatoes. Onion cut into half rings.

2. Cook a large pot with thick walls and a bottom. Pour vegetable oil into it, wait until it is well warmed up, put the onion.

3. When the onions become clear, you can add tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes.

4. Now add the most important component of lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on fire for another 10 minutes, stirring occasionally.

5. 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.

6. We prepare cans for preparation: washing, sterilizing. We spread our lecho there, roll it up. It is advisable to put jars with lecho on the lids, wrap something warm and leave to cool for about a day at room temperature.

Recipe 2: Pepper and Carrot Treat

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
- one and a half kg onions
- half a kilogram of carrots
- one and a half liters of tomato juice
- a glass of 9 percent vinegar
- 200 g of fine sugar
- vegetable oil - 250 gr.
- about 3 table. tablespoons of salt

Cooking method:

1. We select fleshy, juicy fruits of 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.

2. 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.

3. We wash the jars, pour over boiling water, hold in a hot oven until the moisture has completely evaporated, and put them on top. Cork with boiled lids, turn over and leave to cool. Then we put it in a place to store blanks.

Recipe 3: Pepper with mushrooms in sour cream sauce

It is customary to associate lecho with homemade preparations for the winter, however, there are recipes that do not provide for the preservation of dishes. We offer one of them - lecho of bell pepper with mushrooms in sour cream sauce. From the name itself, salivations are already beginning to flow and an appetite will be played out!

Ingredients:

- 600 gr. red peppers
- 400 gr. red tomatoes
- 300 gr. any first-class mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 table. lies. vegetable oil
- two onions
- one spoon (tablespoon) of butter
- ground red pepper
- salt to taste

Cooking method:

1. Rinse the rice and scald it with boiling water. Pour rice with 250 ml of water, add salt, add butter and boil until soft under the lid.

2. At the bottom of the stewpan lay layers of peeled, sliced \u200b\u200btomatoes (previously scalded), julienne pepper and use rice as the third layer. Each layer is slightly salted.

3. On raises. fry the onion in oil, as well as mushrooms sliced \u200b\u200bin slices. Remove from heat, mix with red pepper, 200 ml of warm water and sour cream. The resulting sour cream and mushroom sauce pour the contents of the stewpan.

4. Put the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-heated oven. We remove the lid so that the top is covered with a delicious, golden crust.

- Significant vegetables added to lecho must be chopped into approximately equal pieces. So the dish will look more attractive on the table;

- Lecho should not be laid out in banks that are too large in volume. The optimal container size is from 500 ml to 1 liter;

- If you extinguish lecho on a stovetop with vinegar and other acidic ingredients, use only an enameled pot (basin) without chips, cracks or damage.

Do you want to cook both tomatoes and carrots, but don’t know how? Then carefully study our article! In it, we will describe in detail the process of preparing this delicious dish, and also offer you some simple and affordable recipes.

Tomato and pepper and carrot soup

Before you is a classic recipe for her beloved. She can be served as a salad or side dish, to prepare soups or main dishes with her.

Ingredients:

Tomatoes - two kilograms.
Bell pepper (can be of different colors) - one and a half kilograms.
Onions - 600 grams.
Carrots - 500 grams.
Salt - three full spoons.
A glass of sugar.
Vinegar 9% - half a glass.

How to cook lecho from pepper, tomato, carrot at home:

Peel and chop the onions, rinse the tomatoes in running water. Grind the prepared vegetables with a blender, and then transfer them to the pan and send to cook on low heat. Mash one hour.
Peel the seeds, remove the stalks and cut the flesh into strips. Grate the carrots and fry in vegetable oil.
Transfer the vegetables to the pan, add sugar, vinegar, salt and oil to them. Cook for another quarter of an hour.

Put the finished snack in clean jars and close with processed lids.

Lecho "Tomatoes, peppers, carrots, onions" for the winter

A simple Hungarian salad recipe will appeal to those who love vegetable dishes. Its feature is that the appetizer is prepared without the addition of vinegar.

Products:

Tomatoes - six kilograms.
Bell pepper, carrots and onions - one kilogram each.
Vegetable oil - one glass.
Salt - four tablespoons.
Sugar is a glass.

The recipe for lecho with tomatoes, peppers and carrots is very simple:

Peel and rinse the vegetables.
Grind tomatoes with a juicer. If you do not have this appliance, then use a meat grinder or a blender.
Grate carrots, cut onions in half rings, and pepper - in strips.
Transfer the tomato puree into a cauldron or a saucepan with a thick bottom, put it on the stove and bring to a boil.
After that (with an interval of five minutes) send there the carrots, onions and, finally, pepper.
At the very end of the dish you need to salt, add butter and sugar.

After half an hour, the lecho can be poured into sterilized cans and rolled up. You can store blanks in the apartment or in the cellar.

Dinner with apple and hot pepper for dinner

Unusual ingredients for a classic snack will reveal in a new way the taste of a well-known dish. If you want to please your relatives with a delicious vegetable lecho for dinner, then be sure to use our recipe. So you will need:

Tomatoes - 500 grams.
One big bell pepper.
One medium carrot.
Large onion.
Green apple.
Three cloves of garlic.
100 ml of vegetable oil.
100 grams of brown sugar.
A tablespoon of salt.
One spoon of balsamic vinegar.
One eighth of hot pepper.
Bay leaf.

Recipe of dish

A pepper and tomato and carrot soup is prepared as follows:

Chop the tomatoes at random, and then send them to the stewpan or pan with a thick bottom.
Bell pepper and onion cut into strips, and carrots - rings.
Peel the apple from the seeds and chop randomly.
Transfer prepared foods to tomatoes, add sugar, salt and oil to them.
Peel the garlic and then chop it along with hot pepper. Send them to the rest of the vegetables.
Stir the foods and let them stand for about a quarter of an hour. After that, add a bay leaf to them and send to the fire. Cook lecho before evaporating the liquid, and then add vinegar to taste.

Put the finished dish in a jar, let it cool and insist. This appetizer can be served on the table with boiled pasta nests and bacon.

Vegetable appetizer with rice

If you like to experiment, then prepare the original lecho of tomatoes, peppers, carrots for the winter. Recipes for familiar snacks usually include vegetables, salt, sugar and vinegar. But we suggest adding white boiled rice to them, which will allow you to use the blanks as an independent dish.

The right ingredients:

Tomatoes - three kg.
Onions - one kg.
Bell pepper - one kilogram.
Rice is one glass.
Salt - three tablespoons.
Sugar is a glass.
Vegetable oil - 350 ml.
Vinegar - one tablespoon.

How to cook lecho for the winter (recipe):

Rinse and peel the peppers, carrots, tomatoes and onions.
Cut the tomatoes into large cubes, grate the carrots, and cut the onions in half rings.
Transfer vegetables to a large pot and mix. Add rice, salt, vinegar, sugar and butter to them.
Put the dishes on the fire and boil its contents. After that, cook lecho for another 50 minutes.

Put the appetizer in banks and roll it up.

Bacon Lecho

Use our recipe and surprise guests with an unusual aromatic appetizer.

Products:

Bell pepper - 700 grams.
Eggplant - 200 grams.
Tomatoes - 400 grams.
Leek - two pieces.
Parsley - one bunch.
Garlic - five cloves.
Salt - two teaspoons.
Sugar - one tablespoon.
Carrots - 100 grams.
Smoked bacon - 200 grams.
Ground black pepper.
Hot pepper - at will and taste.
Vegetable oil - ten tablespoons.

We will cook a pepper and tomato and carrot recipe according to this recipe:

Diced peeled carrots and eggplant, as well as pepper.
Put vegetables in a pan with a thick bottom and add vegetable oil to them. Fry foods for ten minutes, remembering to stir them periodically.
Dip the tomatoes in boiling water for a few seconds, and then peel them and chop.
Chop the onion into thin rings and chop the herbs and garlic finely.
Cut the bacon into cubes and send to the pan to the vegetables. Fry it all together for a while.
Add processed vegetables to the lecho and simmer the lecho for another 40 minutes.

When the excess liquid has evaporated, put the snack in sterilized jars and close them with clean lids.

Lecho with zucchini

Prepare a delicious and satisfying snack from seasonal vegetables that will delight you and your loved ones all winter. The pepper, zucchini, tomato, carrot, onion is prepared very simply and quickly. For it you will need such products:

Zucchini, tomatoes and sweet peppers - one kilogram each.
Carrots - 500 grams.
Onions - 200 grams.
Garlic - two cloves.
Vegetable oil - 150 ml.
Vinegar is one spoon of essence diluted in seven tablespoons of water.
Salt - 30 grams.
Sugar - one tablespoon.

How to cook lecho from pepper and tomatoes, zucchini, carrots? Read the recipe below:

Peel and process the vegetables. Cut into thin strips carrots and peppers. Cut the onion into half rings, and the zucchini into cubes.
Scale the tomatoes with boiling water, then peel them and chop.
Heat the pan over a fire, then pour a little vegetable oil into it. Fry the carrots and onions until soft.
After a few minutes add zucchini and pepper. Simmer the food over low heat for a while.
Pour tomato puree and remaining vegetable oil into the pan. Add sugar, salt and chopped garlic. Cook the lecho for another half hour.

Add diluted vinegar to the dish a few minutes before cooking. Put the appetizer in banks and roll it up. Turn the dishes upside down and wrap them in a blanket until they cool completely.

Bean Lecho

This time we offer you to cook a hearty snack, which can be served as a side dish or a separate dish.

Ingredients:

Dry beans - 500 grams.
Tomatoes - three and a half kilograms.
Sweet pepper - two kilograms.
One hot pepper.
Carrots - 300 grams.
Sugar - one glass.
Vegetable oil is a glass.
Salt and vinegar - two tablespoons each.

So, we prepare lecho from bell pepper, tomatoes and carrots. Recipe:

Soak beans in advance in cold water, and then boil them until cooked.
Peel, grate and fry the carrots in a small amount of vegetable oil.
Pass the tomatoes through a meat grinder, transfer the resulting mashed potatoes to the pan and add sugar to it. Cook the tomatoes for 20 minutes.
Add striped peppers and carrots to the tomatoes. Stir foods and cook them for another half hour.
When the indicated time is up, send beans and vegetable oil to the pan. Cook for another ten minutes.
Pour vinegar at the very end and remove the appetizer from the heat.

Pour the lecho into sterilized jars, cover them with lids and store them.

Lecho in a slow cooker

Happy owners of modern kitchen appliances do not have to stand at the stove for a long time to control the process of preparing a delicious snack. If you want to cook lecho in a slow cooker, prepare the following foods in advance:

Tomatoes - one and a half kilograms.
Bulbs - three pieces.
Bell peppers - 750 grams.
Carrots - 200 grams.
Garlic - four cloves.
Salt - one tablespoon.
Sugar - three quarters of a glass.
Vegetable oil - half a glass.
Acetic essence - half a teaspoon.

To cook lecho from peppers and tomatoes and carrots, carefully read this recipe:

Peel the tomatoes, cut into slices and chop in a food processor.
Peel the carrots, cut into thin half rings or grate (as you like).
Cut bell pepper and onion into small cubes, and garlic through a press.
Transfer all prepared vegetables to the multicooker bowl, add sugar, salt and vegetable oil to them.
Stir the food and turn on the appliance (select the “Extinguishing” mode).
After an hour, add vinegar essence to the lecho and switch the multicooker to heating mode.

When ten minutes have passed, the snack can be transferred to processed jars and closed with clean lids.

Bulgarian Lecho

A delicious international dish in each country is prepared in its own way. And we suggest you try the original appetizer in the Bulgarian style, the recipe of which is easy to repeat at home.

Products:

Sweet red pepper - two kilograms.
Tomatoes - three kilograms.
Carrots - 350 grams.
Sugar - four tablespoons.
Salt - two tablespoons.
Apple cider vinegar - two tablespoons.
Peas and allspice - five or seven pieces.
Dried clove buds - four pieces.

Lecho recipe

Well-washed tomatoes, cut into slices, and then beat them with a blender until puree.
Pour the resulting mass into a saucepan and bring to a boil over medium heat. After that, reduce the heat to a minimum and cook the tomatoes for another quarter hour.
Grate the carrots on the smallest grater, and then quickly fry it in a non-stick pan in a small amount of vegetable oil. When it becomes soft, send it to cook in tomato puree.
Peel the seeds and stalks, then cut them into rings. Transfer vegetables to tomatoes in a pan.
Grind cloves and pepper with a mortar, and then add spices to the lecho. Send salt and sugar there.
After 20 minutes, pour the vinegar into the pan and cook the dish for a few more minutes.

When the pepper is soft, put the lecho in banks and roll it up.

Champignon mushroom

This time we offer you a not-so-traditional recipe for making your favorite snack. In addition, pay attention to the storage method of lecho, which also differs from the usual canning. So what products do we need? Take:

Bell pepper - 600 grams.
Tomatoes - three pieces.
One carrot.
Champignons - 300 grams.
Glass of water.
Tomato paste - one spoon.
Salt to taste.
Butter - 50 grams.

How to cook a delicious lecho with mushrooms:

Cut the pepper into strips, peeled carrots into strips, onions into half rings, tomatoes and mushrooms into cubes.
Transfer vegetables and mushrooms to the pan, add salt and pepper to taste, tomato paste. Add a slice of butter.
Fill the food with water, cover it and simmer over medium heat until the pepper is cooked.

When the dough has cooled, transfer it to a plastic container and tightly close the lid. After that, put the box in the bag and place it in the freezer for storage.

Conclusion

We will be glad if you enjoy homemade lecho of tomatoes, peppers, carrots for the winter. The recipes that we have collected in this article are simple and affordable. Now you can prepare several options for great snacks, which will be treated to a whole year of family and friends.

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We continue to roll up the jars. Today we have Lecho for the winter. There are many recipes for Lecho, who loves with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet pepper. How many people, so many tastes. Choose any recipe! Preparing lecho from pepper is very simple and fast! And in winter it’s so nice to open a fragrant jar and enjoy a snack that has preserved the taste of summer!

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Pepper soup for winter

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Preparing lecho from pepper is very simple and fast! And in winter it’s so nice to open the lecho and enjoy this tasty preparation, to potatoes or pasta.

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We will need:

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4 liter:

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Tomato - 2 L

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Bulgarian pepper -2-2.5 kg

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Onion - 1 kg

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Vegetable oil - 150g

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Salt - 1.5-2 tbsp. l

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Sugar - 2 tbsp. l

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Garlic - 4 large cloves

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Cooking:

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Wash the pepper, clear of seeds, cut lengthwise into 2-4 parts. Cut the onion thinly into rings. Mix everything, pour tomato, put lecho on a slow fire.

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When it boils, add salt, sugar, mix gently. Keep at a small boil for 10 minutes, then add chopped garlic, mix and immediately roll in sterilized jars.

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Pepper Dish Ready!

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Lecho with carrots for the winter

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So we need:
For 1 liter of tomato juice
1 tbsp - salt
2 tbsp - sugar
5-6 large - carrots
1 head - garlic
8 dess. tablespoons - 9% vinegar
Sweet pepper

Cooking:
Prepare tomato juice in any way convenient for you. I make juice by passing tomatoes through a juicer. Then boil tomato juice for 20 minutes.
I pour salt and sugar into boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through the press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel sweet pepper and cut into strips.
When the tomato juice with carrots boil for 25 minutes, we fall asleep pepper, as much as you like.
It takes 2 buckets of pepper for 5 liters of juice.
Cook pepper for 8-10 minutes.
We lay out in jars, roll up with iron caps and "under a fur coat" until cool.

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Vegetable marrow squash and eggplant

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We will need:
1 kg of eggplant
1 kg of zucchini
1 kg of pepper
1 kg of carrots
bunch of dill, bunch of parsley

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for sauce:
2 kg of tomatoes
2 heads of garlic
1/2 cup 6% vinegar
1.5 cups vegetable oil
1.5 cups sugar
1/3 cup salt
4 peas of allspice
5 peas of black pepper
2 bay leaves
1 tsp coriander (optional)

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Cooking:
1. Cut eggplant and zucchini into slices, pepper rings, grate carrots, chop greens
2. Twist the tomatoes for the sauce. Add grated garlic, vinegar, oil, salt and sugar. Mix everything
3. Pour the vegetables with sauce, add spices and simmer over medium heat for 40-60 minutes.
4. Arrange vegetables in banks, roll up, turn upside down, cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

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Winter pepper soup

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Recipe lecho, proven over the years. I make 2 servings each year - always not enough. Lecho turns out to be sweet; children especially like it.

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We will need:

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3 kg tomato
1.5 cups sugar
1 cup vegetable oil
8-10 peas of black pepper
2 tablespoons of salt
3 bay leaves
2 tablespoons of vinegar 9%
3 kg sweet pepper

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Cooking:

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1) we turn the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.

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2) boil for 30 minutes, then add pre-chopped pepper

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3) boil for another 5-10 minutes

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4) roll up into jars, turn over, wrap until cool

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I always take cans with a screw cap, sterilize them in the oven (put them in the cold so that they do not burst and sterilize them for 30 minutes).

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Lids can be sterilized simply by boiling for 2-3 minutes.
Lecho can be stored without a refrigerator all winter.

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You can eat Lecho the next day.

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Winter onions for onions

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We will need:

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1.3 kg of sweet pepper

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1 kg of tomatoes

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250 g of onion,

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15 to 20 g of salt,

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ground black pepper to taste

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2 - 3 tbsp. tablespoons of water.

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Cooking:

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Wash ripe sweet peppers, remove seeds, cut into strips 5-8 mm wide or slices.

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Cut the tomatoes into slices 3-4 mm thick.

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Lecho with carrots for the winter

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We will need:

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2.5 kg sweet bell pepper
3 liters of tomato juice,
3 carrots,
1 pod of hot pepper,
1 head garlic
1 bunch of parsley
1 bunch of dill
3/4 cup vegetable oil,
8 tsp 9% vinegar
100 g sugar
2.5 tbsp salt

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Winter oil-free treatment

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We will need:

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3 kg of tomatoes
1.5 kg of sweet pepper
7 large cloves of garlic,
1 cup of sugar,
1 tbsp with salt

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Cooking:
Slice half the tomatoes and cook for 10-15 minutes, add the chopped bell peppers, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then lay the lecho in sterilized jars and roll up.

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Lecho with carrots without vinegar for the winter

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We will need:

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3 kg tomato

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2 kg of peeled Bulgarian pepper (unpeeled 2.3 kg),

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0.5-1 kg of carrots,

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2 tablespoons of salt (full),

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1 tablespoon of granulated sugar

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1 tablespoon of vegetable oil.

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Cooking:

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Exit: - 6 cans of 650 g or 5 cans of 750 g.

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Pepper and eggplant for winter

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Lecho is one of the most delicious snacks for the winter. It is prepared quickly and easily.

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From this amount - a yield of 4 liters.

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We will need:

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Tomato juice -4 L

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Beautiful Bulgarian pepper - 1.5 kg

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Eggplant - 1.5 kg

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Onion - 1 kg

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Vegetable oil -150 g

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Salt - 1.5 - 2 l

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Sugar - 2 tbsp. l

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Vinegar 9% - 2 tbsp. l

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Garlic - 4 large cloves

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Cooking:

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1. Cut the eggplants into circles, sprinkle with salt, let stand for 30-50 minutes, so that bitterness comes out. Then rinse in cold water.

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2. Pepper for lecho cleanse from seeds, cut into halves, or quarters, onions - thinly rings.

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3. Fold everything for lecho in a large pot, pour tomato juice, cover and put on a small fire.

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When the tomato is very hot, the vegetables will settle significantly, you can add fire.

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Add sugar, salt, oil to the lecho, bring to a good boil. Pour vinegar, boil for 15 minutes. Add chopped garlic at the end. Pour lecho into sterilized jars, roll up, wrap.

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Pepper and eggplant ready!

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Pepper winter treat

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We will need:

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Tomatoes - 5 kg

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Bulgarian pepper - 2 kg

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Carrots - 200 g

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Beets - 200 g

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Salt - 3 tbsp. spoons

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Sugar - 1 cup

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Vegetable oil - 1.5 cups

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Cooking:

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First, we wash the tomatoes, blanch them and peel them. Then twist through a meat grinder to a state of mashed potatoes. Put the mashed potatoes in a saucepan and set on fire.

When the mashed potatoes boil, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, three carrots and beets on a coarse grater, then put the vegetables in a saucepan and cook for another 10 minutes.

We clear the pepper from the stalk and seeds, cut it into small pieces.

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Add to the pan to the rest of the ingredients and simmer over low heat for 25-30 minutes.

We lay out the finished lecho in sterilized jars (it should turn out 7-8 liters of lecho) and roll up the lids. Here is such a fairly simple recipe, enjoy your meal!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bulgarian pepper - 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic - 2 Cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. a spoon

Salt - 30 Gram

Sugar - 1 tbsp. a spoon

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Cooking:

17:33

We will prepare the vegetables, rinse them thoroughly. Peel and cut the carrots into very thin strips, cut the zucchini into slices, cut the onion into rings, and chop the bell pepper into strips.

Scald tomatoes and peel them. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, put onions and carrots.

When the vegetables soften, add pepper and zucchini. Salt and simmer for 5 minutes over medium heat.

Now pour the tomatoes here, add sugar and garlic. Simmer for 15-20 minutes on low heat. Pour vinegar 5 minutes before cooking, stirring lecho.

Put the finished lecho in sterilized jars. Banks should be turned over and covered with a blanket until completely cooled.

Tomato and pepper lecho for winter

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We will need:

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Bulgarian pepper - 3 kg

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Tomatoes - 3 kg

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Salt - 4 tbsp. spoons

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Sugar - 1.5 cups

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Bay leaf - 2 pieces

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Potted pepper - 8 pieces.

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Vegetable oil - 200 g

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9% vinegar - 80 g (I like to use apple)

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Cooking:

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Prepare the main ingredients. Rinse vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all excess parts.

Twist the tomatoes in a meat grinder. Put the resulting mass into a pan.

Boil the tomatoes on low heat for 15 minutes, add pepper, sugar, salt, vegetable oil. Cook for 20 minutes. At the very end we put peppercorns, bay leaves and vinegar. Boil another 5-7 minutes.

Banks must be sterilized with an oven.

Lay the lecho on the banks, close the lids. Turn upside down and wrap in a blanket and leave to cool completely.

Winter bean soup

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Ingredients:

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Dry beans - 500 g

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Tomatoes - 3.5 kg

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Sweet pepper - 2 kg

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Hot pepper - 1 piece

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Sugar - 1 cup

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Vegetable oil - 1 cup

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Salt - 2 tbsp. spoons

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9% Vinegar - 2 tbsp. spoons

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Initially, lecho appeared in Hungary as a vegetable side dish, and translated from Hungarian “lecso” means ratatouille. In the classic version, it is prepared from bell pepper, tomatoes and onions. But its incredible popularity led to the fact that there were many different options for its preparation. And this is very wonderful, since every housewife will find a favorite recipe for herself.

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

We start with a simple classic recipe, in which there are only two main ingredients - bell peppers and tomatoes. But with its simplicity and lightness, the snack turns out to be incredibly tasty. Therefore, if you do not want to spend a lot of time on workpieces, then pay attention to this recipe.

Ingredients:

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

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

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

Take your time and do not turn the stove on to a strong fire, otherwise the lecho at the bottom may burn.

When the tomato mass begins to boil, pour in the vegetable oil.

Sweet pepper we need to cut into small pieces.

For lecho, try to choose pepper thicker, fatter, then in the finished dish you will feel it much more distinctly.

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

Banks, in which we will lay out lecho, will need to be pre-sterilized, lids, respectively.

We lay the finished lecho in the jars, close them with lids and turn them upside down.

I have such a blank always disappears before the New Year holidays. Try it and you.

Tomato, pepper and carrot treat - you’ll lick your fingers

This is my favorite recipe for lecho, very rich in its flavor notes, sweetish and at the same time pungent. The ingredients are all available, so cooking with this recipe is not difficult.

Ingredients:

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

In this recipe we will also chop tomatoes. To do this, remove the stalks from the tomatoes and cut them randomly. We spread the tomatoes in a pan and grind them directly in it with a hand blender to a pulp state.

We put the pan on the stove, pour salt, sugar, add a couple of bay leaves and allspice. If desired, you can add black pepper and peas. Bring the whole mass to a boil and cook for about 20 minutes, stir occasionally so as not to burn. At this point, you can remove the bay leaf, although I sometimes leave it for a larger flavor.

We prepare the onion, cut it into small cubes. Fry it in a frying pan in vegetable oil. Fried onion gives a special sweet taste to our dish.

We rub the carrots on a coarse grater, and when the onion becomes translucent, i.e. almost reaches readiness, add the carrots to the onion in the pan. Constantly stir and fry over low heat until cooked. We spread the vegetables in a tomato mass.

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

Before the end of cooking add vinegar, bring it to a boil again and the dish is ready. We spread it out in clean jars, cover with sterilized lids.

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

Before you put the cans in the pan for sterilization, put a towel or any cloth on the bottom for softness.

Cucumber treat - incredibly tasty appetizer

Since childhood, lecho was only perceived from bell pepper with tomatoes. And much later, I found out that there are a huge number of options for this wonderful dish. Here with cucumbers, I suggest you also try, very tasty. Moreover, there are a lot of cucumbers this year.

Simple recipe without sterilization of bell pepper and tomato

This is one of the simplest recipes, similar to the first classic lecho recipe. A name without sterilization does not mean at all that we will not care about the long-term preservation of our stocks. Jars with blanks, if you want to store them for a long time, be sure to sterilize. The only difference is that in this recipe we just sterilize the jars and lids in advance, and then they will not need to be boiled together with the contents. And vinegar also serves as a preservative.

Ingredients:

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

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

Traditionally, we begin the preparation of tomatoes. We chop them randomly and chop. For this, a meat grinder with a fine grill and a blender are suitable. Pour the tomato gruel into the pan, and we will stew in it. Add salt, sugar and pour in vegetable oil. Mix everything and put on the stove. Bring to a boil.

While the tomato mass is boiling, chop the peppers. Pre-clean them from seeds and cut into small pieces or strips, this is not important. After boiling tomatoes, pour in the same chopped pepper.

After boiling, reduce the fire, vegetables should be stewed on a small fire for 20 minutes.

Try not to digest the pepper, otherwise it will be tasteless, digested and very soft.

It remains to lay out the lecho in sterilized jars and twist also in advance with a boiled metal lid.

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

How to cook lecho pepper with tomato paste

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

Ingredients:

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

My bell pepper, cleaned from seeds and cut into medium-sized cubes.

Pour water into a large pan, add salt, sugar, tomato sauce and black pepper with peas.

When the marinade begins to boil, drop the pepper into it and simmer for 20 minutes over medium heat. Add vinegar at the end.

We spread hot lecho in pre-prepared clean jars. We put the jars in a pan with hot water and sterilize for 15-20 minutes. Lids must also be sterilized in boiling water.

The lids are tightly closed, after which the banks are covered with a warm blanket and left to cool completely.

Video on how to make lecho from zucchini for the winter

Zucchini lecho has become one of the most popular recently. Probably because zucchini gives lightness to any dish, and in combination with pepper and tomatoes, it turns out an incredibly tasty snack.

Simple Garlic Arrow Recipe

We crop the garlic shooters during the growth of garlic. But in no case do not throw it away, but prepare new and very tasty dishes. For example, a lecho of garlic arrows is very suitable for potatoes and meat dishes. Are we trying?

Ingredients:

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

We wash the garlic arrows and cut into small pieces. Seals are removed, we select only flat parts. Put the arrows in the pan, fill in 0.5 liters of water and bring to a boil. Cook for about 10 minutes.

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

We cut the sweet pepper into cubes and also add it to the vegetables. Mix well and pour in the vegetable oil. We cover the pan with a lid and again leave it to stew for 5-7 minutes.

Pour the vinegar and stew after that for another 5 minutes. Everything, now the dish is ready.

You can put them into pre-sterilized jars, or you can boil the jars with lecho in a pan for 10 minutes.

So, today we met with only 7 recipes for the winter. In fact, there are many more, all without exception, tasty and affordable to any family.

Lech for winter from eggplant at home - "Ten"

We can not ignore everyone's favorite eggplant. They have become very popular lately, there are a huge number of blue dishes. Today I will share only one recipe for lecho, and on my site you can also read how to pickle so that they resemble mushrooms to taste or according to delicious recipes.

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

Ingredients:

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

It is advisable to take tomatoes, ripe, fleshy for this dish. We remove the stalks of the tomatoes, cut them into large pieces and grind them using a meat grinder or a blender.

We prepare the rest of the vegetables. We cut eggplant in small cubes, rather large. Although, if you like it smaller, cut it as you like.

We select seeds from pepper and cut the pulp with medium cubes as well.

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

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

For cooking lecho we need a large pot. We put it on a hot plate, pour vegetable oil to the bottom and lightly fry the onions. Next, throw chopped peppers and eggplant.

Now pour the vegetables on top with cooked tomato puree.

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

5 minutes before cooking, add garlic to the pan. Stew a little more. And at the very end we pour vinegar.

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

I think that we worked hard for fame. Now in the winter we will enjoy vegetable delicacies.

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

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

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