Green pepper lecho for the winter. Bell pepper lecho for the winter. Bell pepper lecho with tomatoes and carrots

Good afternoon dear friends! Today we have an excellent selection of delicious preparations made from bell peppers and tomatoes - lecho. The recipe is simple, and the lecho turns out very, very tasty. In winter, a jar of homemade lecho will come in very handy, you will eat it and remember it with a kind word. This is not just a very tasty food, it is a wonderful snack and addition to meat dishes. and also a source of vitamins.

Lecho according to the classic recipe from bell peppers with tomatoes

Today we will prepare a classic lecho from simple ingredients - red bell peppers, large, sweet, juicy and meaty tomatoes. The sweeter the pepper, the tastier the lecho will be.

Ingredients:

sweet bell pepper -3 kg
ripe tomatoes - 2 kg
sugar - 100 grams
salt - 2 tbsp. spoons
9% vinegar - 2 tbsp. spoons
vegetable oil - 100 ml

Preparation:

Wash the peppers, remove seeds and stalks. Cut into slices or rings, as you prefer.

2. Wash the tomatoes, remove the stems, cut into pieces.

3. Grind the tomatoes in a blender or pass through a meat grinder.

4. Add 2 tbsp to the tomato mass. level spoons of salt, sugar and vegetable oil.

Sugar and salt can be added to taste. If you like it very spicy, add 1 piece of hot pepper.

5. Add bell pepper cut into slices to the tomatoes. Mix everything properly. Place on the stove to cook. It will cook from the moment of boiling for 30 minutes over low heat. Don't forget to stir so it doesn't burn. The pepper should be crispy and not cooked.

6. At the end of cooking, pour vinegar and stir everything thoroughly again.

7. Wash and sterilize the jars. It is better to boil the lids. Turn off the lecho over low heat. We never turn it off completely. Let the jars cool a little. And we begin to put it into jars.

8. Roll up the jars, turn them over, wrap them in a blanket and leave them in this position until they cool completely. If we roll up the metal lids, the lecho can be stored indoors.

Our lecho according to the classic recipe is ready.

Enjoy your preparations.

Lecho made from pepper and tomato paste for the winter in Bulgarian

This recipe for lecho made from pepper and tomato paste in Bulgarian is very simple and very tasty.

Ingredients:

4 kg bell pepper
3 heads of garlic
2 l - pureed tomatoes
2 liters of water
3 tbsp. l-salt
1.5 tbsp sugar
1 tbsp - grows. oils
2 tbsp. l - vinegar 25% (40 ml)

Preparation:

1. Prepare the filling from pureed tomatoes and water. You can replace mashed tomatoes with 5 liters of tomato juice or sauce (tomato paste) without additives.

2. We will prepare tomato paste from pureed tomatoes. The tomatoes need to be washed and the skins removed. To do this, pierce the tomatoes, scald with boiling water, and leave for 5 minutes. When the skin bursts and begins to come off, remove it.

3. Grind the tomatoes in a blender or pass through a meat grinder. Pour 2 liters of pureed tomatoes into a saucepan and add 2 liters of water. Let this mass boil. When our filling boils, add 3 tbsp. heaped tablespoons of salt, 1.5 tbsp sugar, 1 tbsp. vegetable oil and wait until it boils again, stir.

4. Prepare the pepper. We peel it from the stalk and cut it lengthwise into 4 parts. No need to cut finely.

6. Prepare clean, sterilized jars, put a clove of garlic in them, fill them with pepper and close the lids.

7. Turn the jars over. Cover with a blanket until completely cool. When the jars of lecho have cooled, put them away for storage in a cool place.

Our Bulgarian-style lecho made from pepper and tomato paste is ready.

Bon appetit!

Bell pepper lecho with tomatoes and carrots

Ingredients:

tomatoes-1.5 kg
bell pepper -1.5 kg
carrots - 250 gr
hot pepper - 0.5-1 pcs
garlic - 6-7 cloves
sugar - 2 tbsp. spoons
salt - 0.5 tbsp
vegetable oil -50 ml
vinegar 9% - 1.5 tbsp. spoons

Preparation:

1.Prepare bell pepper. Wash, remove seeds and stalks. Cut into 4 slices. The bigger the better.

2. Prepare tomato juice from tomatoes. Peel and grind in a blender or meat grinder.

3. Finely chop the garlic.

4. Finely chop the chilli pepper. If we want the lecho to be spicy, leave a few seeds, they will add spiciness to the dish.

5. Grate the carrots.

6.Pour tomato juice into a saucepan. Place on the stove and bring to a boil.

7. Add carrots and vegetable oil to the boiling mass. Cook after boiling for 20 minutes over low heat.

8. Add bell and hot peppers. Continue cooking for another 20 minutes.

9. Add salt 1 tbsp. level spoon, 2 tablespoons sugar and vinegar. Cook for another 10 minutes.

10.Pour the hot mixture into sterilized jars and screw on the lids.

Lecho of bell peppers with tomatoes and carrots is ready. Delicious preparations to everyone.

Bon appetit!

Lecho for the winter in a slow cooker

Today it has become fashionable to cook preparations in a slow cooker. This quick and versatile savory snack is rich in vitamins and is very easy to prepare. You can eat it simply with bread, make a sauce for pasta and rice, or serve it with meat and fish dishes as a side dish.

Ingredients:

bell pepper - 1 kg
tomatoes - 1 kg
onion - 250 gr
garlic - 5-6 cloves
oil - 50 ml
salt-0.5 tbsp. spoons
sugar - 2 tbsp. spoons
vinegar 9% - 1.5 tbsp. spoons

Preparation:

1. Wash the pepper and remove the stem and seeds. Cut into cubes or to your liking.

2. Wash the tomatoes, cut off the core, grind in a meat grinder or grind in a blender, after removing the skin.

3. Cut the onion and garlic into cubes.

4. Pour oil into the bottom of the multicooker bowl, then lay out all the vegetables - bell peppers, tomatoes, onions, then add hot peppers, garlic, salt and sugar. Mix everything.

5. Set the multicooker for 1 hour in the “Stew” mode. You can stir during the stewing process.

6. Test the vegetables for doneness. If it’s damp, continue to simmer for another 20 minutes. Add vinegar 5 minutes before it’s ready.

7.Place the finished lecho from the multicooker into sterilized jars and screw on the lids. Turn the jars over, cover with a blanket and leave until completely cool.

9. Then put it in a cool place for storage.

To prepare lecho for the main products, tomatoes and bell peppers, you can use various ingredients to your taste - onions, garlic, hot peppers, carrots and in the quantity you like. All this will give your lecho additional aroma and taste.

Find some free time and prepare this wonderful and tasty lecho. Improvise, come up with your own new recipes and share with us.

Pepper and tomato lecho for the winter. Video

Delicious preparations for you, friends!

During the season of preservation, preparations for the winter, and a variety of autumn vitamins, we strongly advise you to prepare and serve an amazing, vitamin-packed and always popular dish at all feasts - bell pepper lecho.

The constant components of lecho are sweet bell peppers, tomatoes, onions, garlic, and then everything depends on your desire - you can add carrots, cabbage, cucumbers and other vegetables.
There are a great many recipes for lecho, as you can see by reading our article. And every housewife has her own favorite option, or even more than one, for preparing this dish. Some people prefer a mild taste, others like a spicier option.

Spicy lecho recipe

Lecho is originally a dish of Hungarian cuisine, which is famous for its “spiciness”. Due to its original taste and satiety, lecho quickly appeared on the menu of the countries of central and eastern Europe and today it is one of the most popular preparations for the winter.
Lecho is often made from zucchini and eggplant, but we will stay true to the classics and share a traditional lecho recipe based on tomatoes and bell peppers.
Ingredients:
tomatoes - 3 kg;
bell pepper - 3 kg;
hot red pepper - 1-2 pods;
salt - 4 tablespoons;
sugar - 1.5 cups;
apple cider vinegar 6% - 60-80 ml;
2 bay leaves;
peppercorns 6-8 pieces;
vegetable oil - 200 ml.
Grind the tomatoes in a meat grinder, boil over low heat for 15 minutes, then add salt, sugar, vegetable oil, add chopped peppers and cook over low heat for 20 minutes. After this, add peppercorns, bay leaves, vinegar and boil for about 5 more minutes. Place in sterilized jars and close.
At the last stage, we place the closed jars upside down, “wrap them up” and leave them until they cool completely for 1-2 days.

Spicy-sweet lecho from bell pepper

The main ingredients for any lecho are fresh tomatoes and fresh bell peppers. At the same time, it is much better to take the ripest tomatoes than unripe and hard ones - they will still be ground into juice.
It is advisable to take peppers of different colors for lecho. The fact is that peppers of different colors contain different amounts of certain vitamins and beneficial elements. Therefore, lecho made from green, red and orange peppers will be much more useful than from exclusively red or exclusively green peppers.
The ratio is 1 kilogram of pepper to 2 kilograms of tomatoes. Garlic, hot pepper and other spicy ingredients - to taste. It is advisable to take a fixed amount of salt and sugar - this will make the lecho moderately sweet. In the traditional version, take half a glass of sugar per kilogram of bell pepper, and a teaspoon of salt is enough for this volume.
Tomatoes must be crushed in any available way, after first removing their peel, scalded with boiling water ahead of time. Blender, grater, meat grinder - any method will do. The main thing is that the tomatoes turn into tomato slurry.
Bell peppers need to be cut into small pieces (although some people like it when almost a quarter of whole peppers float in the lecho). Peeled garlic should be cut into small slices.
After this, you need to pour vegetable oil into the tomatoes at the rate of 50 grams per kilogram of tomatoes. Add all the garlic there and mix well. After this, the resulting mass must be poured into a saucepan or cauldron and begin to cook over high heat, after the start of boiling, reduce the gas. After boiling, add sugar and salt to the tomato juice, stirring the mixture thoroughly again.
Next, you need to add all the bell pepper to the tomatoes and wait until the mixture boils again. After this, pour in a little more oil (30 grams per kilogram of tomatoes) and add a little vinegar for preservation.
The resulting mixture must be poured into sterilized jars and rolled up. The lecho should stand in a dark and relatively cool place. The jars cannot be left in the sun - otherwise they will explode, decorating the room with cheerful stains and drips, as well as overfreezing - then the taste will not be so rich. The approximate shelf life of this lecho is about eight months.

Quick lecho made from bell pepper

Bell pepper lecho is a wonderful appetizer on the holiday table and an excellent sauce for main courses.
To prepare lecho from bell peppers, red and yellow fruits are taken, thanks to which this dish has a truly bright and festive look.
This lecho is made from bell pepper, slightly sweet in taste, moderately sour and not spicy.
Ingredients:
5 kg bell pepper,
4 kg tomatoes,
1 glass of vegetable oil,
2 tbsp. spoons of 9% vinegar,
1 cup of sugar,
3 tbsp. spoons of salt.
Wash all vegetables well.
Grind the tomatoes in a blender or meat grinder.
Peel the bell pepper from the seed box and cut into wide strips.
Place the tomato puree in a large saucepan, add sugar, salt, vegetable oil and bring to a boil.
Then add bell pepper to the tomato mass and cook over medium heat for 30 minutes, stirring occasionally.
Add vinegar to lecho and stir.
Place bell pepper lecho in sterilized jars and roll up.
Turn over the cans of lecho, cover with a blanket and leave until completely cool.
Store bell pepper lecho in a cool place.
Ready-made bell pepper lecho can be added to soups, and also served with potato and rice side dishes or with pasta.

Red bell pepper lecho recipe

Lecho is very tasty served in winter as a sauce for main courses. Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone likes, this dish always sells out with a bang.
The lecho recipe is accessible and easy to prepare.
Lecho is very tasty served in winter as a sauce for main courses.
Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone likes, this dish is a huge hit at the holiday table. Usually guests ask for more, and thrifty housewives will definitely take note of your lecho recipe.
Ingredients:
3 kg of red (yellow can be added) bell pepper, 3 kg of tomatoes, 1 head of garlic, 10 black peppercorns, 1 glass of vegetable oil, 1 glass of sugar, 5 tbsp. spoons of 9% vinegar 2 tbsp. spoons of salt.
Wash all vegetables.
Pass the tomatoes through a meat grinder (or blender) and strain off the pulp.
Peel the bell pepper from the core and seeds and cut into strips about 1 cm thick.
Add butter, sugar, salt to the tomato puree, bring to a boil and let simmer for 5 minutes.
Place bell peppers in tomato juice and cook covered.
Please note that the longer vegetables are cooked, the softer they become, so you can choose the cooking time yourself depending on your taste.
If you prefer crispy peppers, then for this lecho recipe limit yourself to 7-10 minutes of boiling the peppers. If you are a fan of soft vegetables, cook the pepper for 20-30 minutes.
Add chopped garlic, black pepper, vinegar to the lecho and cook for another 5 minutes.
Pour lecho into sterilized jars and roll up.
Turn the jars over, cover with a towel or blanket and leave until completely cool.

Tender lecho with carrots

Ingredients:
Tomatoes – 2 kg,
Bell pepper – 1 kg
Carrots – 1 kg
Vegetable oil – 5 tbsp. l.
Vinegar essence – 1 tbsp. l.
Sugar (sand) – 5 tbsp. l.
Salt – 1 tbsp. l.
Water – 1 glass.
Preparatory stage. If you want to make significant supplies for the winter, then all jars for lecho must be sterilized (as well as metal sealing lids).
Make the marinade. To do this, wash the tomatoes, remove the stems, cut them into pieces and grind in a meat grinder. Having received a certain amount of tomato juice, add salt, sugar and vegetable oil. Place tomato juice over low heat and bring to a boil. After boiling, the mixture should continue to stand on very low gas for another forty minutes.
Tackle your vegetables. Carrots and bell peppers must be washed. Remove the top layer from the carrots and cut off the back parts; remove the seeds and stalks from the bell pepper. Cut the carrots into long strips, and the peppers - large enough, but so that it is convenient to eat.
Add the vegetables to the boiled tomato juice, bring it to a boil again and hold for another twenty minutes. After this, add vinegar essence to the lecho and mix thoroughly.
Pour lecho into prepared jars and roll up immediately. Jars of lecho should cool upside down, wrapped in a blanket or sweater. This product can even be stored at room temperature, but always out of direct sunlight.
This is just a basic recipe for making pepper lecho. If desired, you can (and should!) add many different components to provide a brighter and more expressive taste. For example, you can add some garlic, spices or aromatic herbs. Hot peppers, peeled from seeds and cut into very thin half rings, would look very appropriate - they will make lecho much more piquant and spicier.
The main danger of this recipe is that the carrots can boil in tomato juice and become limp and amorphous. This can easily be prevented by frying the carrot sticks in a separate frying pan for two to three minutes over high heat.

Lecho with cabbage

Try the rich summer vegetable taste of bright lecho with bell peppers, tomatoes, carrots, cabbage and spices.
Ingredients:
tomatoes - 3 kg
cabbage - 1 kg
carrots - 1 kg
onion - 1 kg
bell pepper - 1 kg
sunflower oil (glass) - 1 pc.
vinegar - 125 gr
sugar (glass) - to taste
salt - 3 tbsp
greens - to taste
black peppercorns - to taste
Grind the tomatoes in a meat grinder. Boil, simmer for 20 minutes. Cut the onion into half rings. Grate the carrots on a coarse grater. Cut the pepper into strips. Shred the cabbage. Add everything to the tomato, mix well. Add salt, sugar, butter, spices, herbs. After boiling, cook for another 20 minutes. Pour in vinegar and boil for another 5 minutes. Place in prepared, clean, dry, sterile jars. Roll up. Wrap in a blanket and leave for a day until it cools down.

Lecho for the winter in a slow cooker

Original recipe for lecho with cucumbers. This sauce has a fine structure and a moderately spicy taste. A multicooker will help you cook it.
Ingredients
Bell pepper - 1.5 kg
Garlic - 25 gr
Hot pepper - to taste
Tomato juice - 500 ml
Salt - 1/2 tbsp. l.
Table vinegar 9% - 45 g
Sugar - 100 gr
Vegetable oil - 100 ml
cucumbers - 2 kg
Finely chop the bell pepper, removing the seeds in the process. Cut the cucumbers into slices along with garlic and hot pepper. In a separate bowl, mix tomato juice, salt, sugar and vegetable oil. Place sweet peppers, cucumbers, garlic, hot peppers in one bowl, mix and place in a slow cooker. Leave in the “Extinguishing” mode for 40 minutes. Half an hour after the start of stewing, add tomato sauce. Boil water in a slow cooker. We put the jars for sterilization. Boil the lids. Boil in a saucepan for 5 minutes. Pour the resulting lecho into jars. We roll up the jars and turn them over until they cool.

1. Bell pepper lecho
2. Lecho “Family”
3. Lecho with carrots
4. Lecho for the winter from peppers and beans
5. Lecho “Delicious”
6. Cucumber lecho
7. Eggplant lecho

This salad is one of the most popular varieties of home preservation: almost every housewife has a couple of recipes in her stash.

We provide you with a recipe for delicious lecho lecho. An appetizing salad with sweet peppers and carrots, or with onions and cucumbers, as well as vegetable caviar for the winter, will be an excellent side dish for most home-cooked meat dishes in the cold season.

1. Bell pepper lecho

Required:

3 kg of tomatoes;
5 kg of sweet bell pepper;
0.5 kg of onions;
5-6 pcs. carrots;
0.5 tbsp. Sahara;
1 tbsp. spoon of salt;
1 tbsp. vegetable oil;
2 tbsp. spoons of vinegar essence;
3 tbsp. spoons of spicy tomato sauce.

Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, and stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place.

2. Lecho “Family”

Required:

3 kg of tomatoes;
10 pods of large fleshy pepper;
10-15 large cloves of garlic;
1 tbsp. Sahara;
1 tbsp. spoon with salt on top;
1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or mince. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up.

3. Lecho with carrots

Required:

500 g each of carrots, onions and sweet peppers;
2 kg of tomatoes;
1 tbsp. sunflower oil.

Peel and wash the vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat sunflower oil in a saucepan. Add the onion, simmer for 5 minutes, add the carrots and boil for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt the lecho and keep on low heat for a couple of minutes. Place in sterilized jars, seal tightly and wrap the jars in a “fur coat”.

4. Lecho for the winter from peppers and beans

Required:

1 kg bell pepper;
2 kg of beans;
4 kg of tomatoes;
1 kg of onions and carrots;
1 cup of sugar;
3 tbsp. spoons of salt;
0.5 liters of sunflower oil;
3 pods of hot pepper;
6 large heads of garlic;
2 teaspoons 70% vinegar.

Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Also cut the washed tomatoes and peppers (with seeds and stalks removed) into cubes. Place the prepared beans, tomatoes, peppers and onions into the pan. Add salt, sugar and butter, stir. Place on the fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, place them in the pan. Pour in acetic acid and stir. Place the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.

5. Lecho “Delicious”

Required:

Bell pepper lecho

2.5 kg of tomatoes;
1 kg bell pepper;
1 large onion;
4-5 cloves of garlic;
1 tbsp. spoon of salt;
2 tbsp. spoons of sugar;
½ teaspoon ground red pepper;
4-5 bay leaves;
¼ teaspoon ground allspice;
1 tbsp. spoon of table vinegar.

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes until the foam completely disappears. To remove seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings. Place peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and add the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll up.

6. Cucumber lecho

Required:

1 kg of sweet pepper;
2.5 kg of tomatoes;
5 kg of cucumbers;
head of garlic;
200 g sugar;
200 ml 6% vinegar;
200 ml refined sunflower oil;
3 tbsp. spoons with salt on top.

Mince the tomatoes and peppers, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers, cut into slices, into the mixture, boil and cook for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Place hot lecho in sterilized jars, roll up, wrap and leave until completely cool.

7. Eggplant lecho

Required:

2.5 kg of eggplants;
1 kg of multi-colored bell peppers (red, yellow, green);
200 ml vegetable oil;
2 large heads of garlic;
3 liters of tomato juice (can be replaced with diluted tomato paste);
100 g 6% vinegar;
hot pepper - optional;
a small bunch of parsley and dill;
1 tbsp. spoon of salt;
0.5-1 tbsp. Sahara.

Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness. Pour vegetable oil into the pan and bring to a boil. Carefully pour in tomato juice, add sugar, salt, and vinegar.

After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool.

Bright and aromatic lecho made from bell pepper is a real delicacy. Prepare for the winter with tomato paste, onions, carrots, tomatoes.

This is a very simple recipe for making lecho for the winter. It’s easy to prepare, and in winter you will delight yourself with a very tasty salad.

Tomatoes – 2 kg
Bell pepper – 1 kg
Carrots – 350 gr
Onions – 350 gr
Vegetable oil – 150 ml
Sugar – 130 gr
Salt – 1 tbsp.
Vinegar 70% - 1 tbsp. (9% - 100 ml)

Wash the tomatoes and cut them into slices, discarding the core and rotten barrels, if any. Pass them through a meat grinder or in a blender until pureed. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Place on the fire and cook for 5 minutes after boiling.

Peel the carrots and grate them on a coarse grater. Add to tomatoes and cook for another 15 minutes.

Cut the onion into half rings. Peel the pepper and cut into cubes. Add our lecho to the pan and cook everything together for 30 minutes.

While the vegetable mixture is cooking, sterilize the jars and lids in any way convenient for you.

Place the finished salad in sterile jars, roll it up, turn it upside down and wrap it in a blanket until it cools. Then store in a cool, dark place. And in winter, enjoy delicious lecho.

Recipe 2, step by step: bell pepper lecho for the winter

A very bright, aromatic and incredibly tasty “lecho” salad, there is practically no competition on the winter table. Many people love it and, of course, try to stock up on this healthy dish for the winter.

Bell pepper - 800 gr
tomato paste - 500 gr
water - 250 ml
garlic - 4 cloves
sunflower oil - 2 tbsp. l
vinegar - 2 tbsp. l
sugar - 1 tbsp. l
peppercorns - 5-10 pcs
allspice - 5-7 pcs
bay leaf - 1 pc.
salt - 1 tbsp. l.

First, cut the pepper in half and remove all the seeds. Then we chop it into small slices.

Then put the tomato paste into a deep bowl and dilute it with water. Pour into a cup with pepper, add bay leaf, allspice and peas.

Place over medium heat, add salt and sugar and cook for about half an hour, remembering to stir occasionally.

Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Using a press, squeeze out 4 cloves of garlic and, if desired, add a piece of hot pepper. Cook for another 15 minutes and put the finished lecho into sterilized jars and roll up their lids.

We turn the jars over, cover them with a warm blanket and leave them in this position until they cool completely.

Recipe 3: Bell pepper lecho - Finger licking good

A treat made from bell pepper for the winter, this delicious vegetable appetizer is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a type of jar salad that came to us from Hungary and has gained success in many European countries.

From the article you will learn how to prepare delicious lecho from bell peppers at home; its recipes are extremely simple.

This canned salad will decorate both your everyday and holiday tables. Plus, this is a useful supply of vitamins for the whole year. Cook with pleasure!

2 kg tomatoes
1 kg bell pepper
5 onions
150 ml odorless sunflower oil
1 tbsp. caxapa
Z st. l salt
50 ml vinegar
bay leaf
allspice and peas

Cut the pepper in half, remove the center, wash and cut. You can cut it however you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

We pass tomatoes through a meat grinder, about 2 kg, you should get 3 liters of finished tomato. It is better to choose meaty tomatoes so that the sauce is not too liquid.

We put the tomato on the stove, but the pan should not be full, because then we will add onions and peppers there.

While the tomato is cooking, cut the onion and sauté it in vegetable oil. We do not bring it to a golden color, just until it becomes transparent, stirring constantly.

When the tomato boils, add onion, salt, sugar and vinegar to it, leave to simmer over low heat for 15 minutes. Then we load there pepper cut into slices, allspice and black pepper (10 peas each) and several bay leaves (2-3 pcs.).

Boil for another 15 minutes, pour into prepared jars and seal. From this volume of preparation products you will get 6 half liter jars. The jars need to be sterilized before placing the lecho in it.

Half-liter jars are best suited for treatment, just enough for one family dinner. Bon appetit!

Recipe 4: bell pepper lecho with tomatoes

3 kg of sweet pepper. It is recommended to use seasonal vegetables.
100 ml sunflower oil.
2 kg of fleshy tomatoes.
2 tbsp salt.
100 grams of sugar.
2 tbsp vinegar.

Initially, you need to wash the pepper fruits well to avoid the risk of infection. You can cut as you wish. Whichever you like best.

The tomatoes also need to be washed, the bottom cut out, and cut into convenient slices.

The tomatoes, divided into pieces, must be passed through a meat grinder. You can also use an immersion blender or mixer.

Pour the required amount of salt, granulated sugar to taste, and refined sunflower oil into the tomato puree. Fans of spicy taste can add hot pepper.

At the next stage, add pepper to the pan, stir and cook after boiling for about half an hour. The heat must be reduced to low so that the pepper retains its crispy texture.

As you may have guessed, it is important to add vinegar at the end of cooking. Mix everything and cook for no more than five minutes.

I hope you have already prepared the jars, that is, sterilized them. Place in a container, prepared lecho, while hot. Tighten with a key, turn over and put in a dark place. The salad can be stored in the apartment.

Recipe 5: lecho from bell peppers and carrots (with photo)

Tomatoes - 3 kg
Pepper - 0.5 kg
Onion - 0.5 kg.
Carrots - 0.5 kg.
Vegetable oil - 250 ml.
Vinegar 9% - 200 ml.
Sugar - 200 gr.
Salt - 100 gr.

We use homemade tomatoes; they have thin skin, so we don’t peel it. Wash all the vegetables first. Peel the onions and carrots.

Cut the tomatoes into large slices.

We took different colored peppers. We remove stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate the carrots using a Korean carrot grater. Well, if you don’t have one, grate it on a large ordinary grater. We also add carrots to tomatoes and peppers.

Cut the onion into half rings and add to the vegetables.

Place the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on a table or especially on a metal surface, as they may burst. Can be placed on a towel or wooden board.

Let the jars cool and store. In winter we take it out and enjoy the smell of summer. Bon appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's prepare lecho with tomato paste for the winter today, I suggest making it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors; with yellow bell peppers the result will be juicy, bright and beautiful, and, of course, tasty. Let's take good tomato paste as a basis, ideally homemade tomato paste, but store-bought paste is also good. Lecho can be served to the table as an appetizer, and lecho will also make each of your dishes special; just add a couple of spoons of lecho to stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I’m sure you won’t have them sitting idle.

water – 0.5 l,
tomato paste – 100 g,
bell pepper – 1 kg,
onions – 2 pcs.,
carrots – 1 pc.,
salt – 0.5 tbsp,
sugar – 4-5 tbsp,
vinegar – 30 ml,
vegetable oil – 50 ml,
garlic, hot pepper - to taste.

Prepare a saucepan or stewpan in which our lecho will be prepared. Pour half a liter of clean filtered water into a container, add tomato paste, mix everything well until smooth.

Remove seeds from bell peppers and remove membranes. Rinse the peeled pepper halves and cut the pepper into large pieces or cubes. Immediately transfer the slices into a saucepan with tomato base.

Peel the carrots and onions, wash the vegetables well and dry. Cut the onion into half rings, cut the carrots into small cubes. Transfer the vegetables to a container with all the ingredients.

Add salt, sugar, vegetable oil to the pan. Place the container on the fire, bring to a boil, reduce the heat, the liquid should gurgle slightly. Cook lecho for one hour.

At the end of cooking, add a portion of 9% table vinegar to the lecho, add hot pepper and garlic if desired. Boil for an additional half minute.

Place the lecho in pre-sterilized jars, immediately tighten the lids on the jars and place them upside down, cover with a blanket and leave for a day. After some time, transfer the workpiece to the cellar.

Recipe 7: lecho from bell peppers and onions (step by step)

For me, this is the most delicious lecho you can imagine. This juicy, tender and aromatic vegetable snack contains all the colors and tastes of sunny summer. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes combine perfectly in this lecho, which we will prepare for the winter.

sweet pepper - 1 kg
tomato - 1 kg
onion - 400 gr
carrots - 400 gr
sugar - 100 gr
vegetable oil - 100 ml
salt - 1 tbsp.
table vinegar 9% - 2 tbsp.
bay leaf - 2 pcs
allspice - 5 pcs

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable oil (I use sunflower oil), 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - still chop them. As for the spices, you can also add a couple of clove buds, but this is optional. By the way, although vinegar is used in this lecho recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

So, first of all, let's deal with the tomatoes. They need to be washed and cut out from the vegetables the places where the stalk was attached. Next, grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.

But I was too lazy to collect it and then wash it, so I simply punched the tomato slices with an immersion blender directly into the pan (I have a 4-liter capacity) in which lecho will be prepared for the winter. The result is literally in 30 seconds, and there is no need to remove the skin.

Add salt, sugar, allspice and bay leaf to the tomato puree (we can say that it is juice with pulp). If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a gentle snack, not at all spicy. Place the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.

In the meantime, let's get to the rest of the vegetables. We peel the onions and carrots - we will need 400 grams of each, peeled.

The onion can be chopped as desired, but I prefer that the pieces be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the frying pan at once, heat it and add the chopped onion. Fry over medium heat, stirring, until transparent.

While the onions are fried, either chop the carrots on a coarse grater or cut them into strips (thin strips). The second option, although it takes longer, is tastier when prepared (in my opinion).

When the onion is half ready and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.

Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves themselves arbitrarily - this is the kind of lecho for the winter that I love when the pepper is cut into thick slices. In this form, there should be 1 kg of pepper (a little more is possible).

Well, the carrots and onions are ready - they are slightly browned and smell pleasant (the smell of raw onions is gone).

By the way, without a lid, in about 20 minutes the tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but that's how it should be. We also need to add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already given off its aroma, and can later give off bitterness in the preparation.

Place the fried vegetables and oil into the tomato base.

We also put pieces of pepper there.

Stir the contents of the pan, cover with a lid and bring everything to a boil. After this, remove the lid, turn the heat to medium and simmer the vegetables in tomato sauce for about 20 minutes. During this time, carefully mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: during the stewing process, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the flesh should become almost soft, and the skin should in no case come off (then you have simply overcooked it). But the pepper shouldn’t be crunchy either—find a middle ground for yourself. The carrots and onions were almost ready before, so everything is clear with them.

Pour a couple of tablespoons of vinegar into the pan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. Cook for just a couple more minutes.

The lecho made from peppers, tomatoes, carrots and onions is ready - close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling lecho into jars.

We close the lids using a machine or tighten them with screws. By the way, I am often asked whether there is a difference between which lids to use - screw or turnkey tin. There is no difference at all - use whatever is at hand at the moment. Well, I hope you understand that screw cans also require threaded cans?

We turn the cans of lecho upside down and wrap them in a blanket or rug. In this position, let the vegetable preparation for the winter cool completely. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified amount of products I get 3 full jars with a capacity of 0.5 liters, one 0.55 liter and another 3-4 tablespoons of lecho - for testing.

I really hope that you will like this winter snack and that you will also make it for your family year after year. Good luck with your winter preparations, friends, and bon appetit!

Recipe 8: sweet pepper lecho with onions and carrots

The following recipe can hardly be called classic, but it is very popular among us. It adds carrots and onions to the peppers. I don’t know where this option originated, but it’s also very tasty. I suspect that it appeared in those days when pepper was not yet a ubiquitous vegetable and the remaining ingredients were sent in order to get more product at the end. Nevertheless, this option is very successful in terms of taste combinations and is therefore very popular.

Bell pepper - 1.5 kg
Carrots - 1kg
Tomatoes - 2 kg or tomato paste - 500 g
Onions - 4 medium size pieces
Sunflower oil - 150 ml
Vinegar 70% - 1 tbsp
Sugar - 7 tbsp.
Salt - 1.5 tbsp

If you use tomatoes, the first thing you need to do is make tomato juice from them. To do this, simply pass them through a meat grinder, using a disk with the smallest holes, or a juicer. There is absolutely no need to peel off the skin, everything will grind and you will get additional fiber in your treatment. If you use tomato paste, dilute and stir it in warm boiled water.

We cut the pepper into petals, the carrots into not thick rings, and the onion into half rings. There is no need to try to cut the vegetables as finely as possible, you are not preparing caviar. They should retain their shape after processing and not fall apart when it comes time to remove them from the jar.

Pour tomato paste (or the resulting tomato juice) into a large saucepan and add sugar, salt and sunflower oil. Mix everything thoroughly again and put the pan on the fire.

Over high heat, bring the mixture to a boil and, as soon as it boils, reduce the heat to low and add peppers and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mixture boils again, you need to time it for another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 pieces).

After this, cook the lecho for another 10 minutes, stirring constantly.

Remember the good old days, when boiled potatoes were served with all sorts of delicious “winter” salads stored in the cellar? Nowadays, at any time of the year, you can go and buy any vegetables and fruits, but then our mothers and grandmothers carefully packed summer gifts from their own gardens into jars for the winter.

In addition to pickled cucumbers and tomatoes, almost every housewife considered it her duty to make good supplies of sweet bell peppers, and lecho was her favorite recipe.

There are many, many variations of this amazing dish. And every housewife always had some little tricks that distinguished her signature recipe from all others.

Some people are still diligently sterilizing their truly beloved folk salad, while others have improved it and now enjoy the good old lecho in a new way.

The most delicious recipe has always been the simplest bell pepper recipe, which our grandmothers made. In fact, it does not require a huge amount of spices and ingredients to prepare, but when you smear the delicate juice from the plate with a piece of bread, you are ready to lick your fingers.

2. Pour the tomato mass into a clean, large, deep saucepan.

3. Remove the seed pods from the washed peppers and cut the juicy pulp into stripes, about 8 pieces from each fruit.

Send the slices to the tomato sauce.

4. Heat to a boil over medium heat, pour in the oil and add salt and sugar. Mix everything and let it cook well for half an hour, remembering to stir periodically.

By this time, the pepper will no longer crunch like fresh, but will still retain its elasticity.

5. Chop the peeled garlic cloves and add to the tomato pepper mixture.

Cook for another 5 minutes, then turn off the heat, pour in the vinegar essence and stir well so that the acid is evenly distributed into the lecho.

6. Immediately place the still boiling winter salad in and, after rolling it up, wrap them upside down for a day.

To be on the safe side, many people send the filled jars to be sterilized for another 10 minutes before sealing, but this is at the discretion of the housewife.

After the jars have cooled completely, store them in a dark place where it is not very hot.

In general, there are quite a lot of delicious recipes for homemade lecho. For example, I found my colleague in this article on a culinary blog and highly recommend that you pay attention to them.

Recipe for lecho from bell pepper and tomato without sterilization

Not everyone likes a large amount of sunflower oil in winter preparation, as well as tomato seeds in lecho, and therefore prefers to remove them during the cooking process. This can be done using a juicer, but if you don’t have one at hand, then a regular sieve will do.

How to do this - see the recipe.

We will need:

Red tomato – 2 kg.
Garlic clove – 4 pcs.
Sweet pepper – 1.2 kg.
Granulated sugar – 6 tbsp. l.
6% vinegar – 2 tbsp. l.
Sunflower oil – 1 tbsp. l.
Salt – 2 tsp.
Hot pepper pod – 1 pc.
Fresh basil – ½ bunch.

Preparation:

1. Divide thoroughly washed ripe tomatoes into quarters to make them easier to chop into a juice-like state.

2. Place the tomato slices in a blender. You can also pick basil leaves directly with your hands. Grind thoroughly until smooth.

3. To get rid of seeds and pieces of skin, rub the tomato mass through a sieve. Pour a portion of crushed tomatoes into it and use a spoon, masher or culinary spatula to “squeeze out” the pure juice with rubbing movements, and throw out the remaining “husks”.

In order not to use a lot of unnecessary dishes, you can wipe them directly into the pan in which you will then cook. Immediately send the resulting mass to cook over medium heat. and cook for a quarter of an hour while constantly skimming.

4. In order not to oversalt or overdo it with sugar, take measuring spoons in advance and, filling them without a slide, measure out the required amount of sugar and salt.

5. While the tomato juice is boiling, cut the washed and peeled sweet pepper into slices. It is enough to divide it into quarters, but you can also make thinner strips.

6. Place the pepper slices in the tomato juice and simmer for another 10 minutes.

7. If you like a very spicy taste, then the hot pepper should be chopped as finely as possible.

If not, then it is best not to chop it, but toss it straight into the pan as a whole pod, and before pouring the lecho into jars, remove it from the pan and throw it away. Grind the garlic cloves with a press and add to the previous ingredients.

8. Pour in oil and vinegar and add salt and sugar. Mix well, being careful not to break the pepper slices. Cook for 5 minutes.

9. Immediately put into sterile jars, roll up and, covering with a warm blanket, allow to cool upside down. You can store it in a cellar or in a dark, cool pantry.

In winter, opening and eating such a jar is always a pleasure!

Lecho with tomato paste from 3 kg of bell pepper

Initially, lecho was a Hungarian canning and was prepared only from fresh tomatoes. But now many people don’t want to bother with them for a long time, or there is a bad year for tomatoes, or they are not sweet and tasty enough, so many housewives resort to a little trick - using ready-made tomato paste.

We will need:

Bell pepper – 3 kg.
Boiled water – 2 l.
Tomato paste – 0.9 kg.
Garlic clove – 6 pcs.
Sunflower oil, 9% vinegar – 6 tbsp. l.
Sugar - 4.5 tbsp. l.
Salt - 3 tsp.
Hot pepper pod - 2 pcs.
Allspice peas, ground black pepper, cloves, coriander - to taste.

Preparation:

1. Before starting cooking, you should pay attention to the composition of tomato paste by reading the information on the packaging. Ideally, there should be nothing there except tomatoes.

If you see salt and sugar, then the amount of adding them to the salad costs about a third less.

Dilute tomato paste with water depending on its thickness. If it is liquid, then 1:2, if it is very thick, then 1:3. The tomato sauce should be of medium thickness so that the cloves and peas do not drown in it.

Spices can be added immediately, but do not overdo it, because the more of them in the cooking sauce, the stronger the specific aroma in the finished dish.

If you don’t like the spices you come across, it’s better to put them in a small cotton bag or a small square, the edges of which are tied with a long thread. Tie a thread to the handle of the pan, and dip the “lump” with spices into the sauce and pull it out only after cooking.

2. Place the pan over medium heat to boil, and at this time cut the peeled sweet peppers into oblong pieces.

3. Once the tomato sauce boils, add the chopped peppers and let it boil. Gradually the strips will be immersed in the red liquid and will cook evenly.

Try to remove the foam immediately so that thickened lumps do not appear, which will later look unsightly in the finished dish.

4. Add salt, sugar and sunflower oil and cook for 25 minutes, stirring occasionally.

5. Grind the garlic cloves and hot pepper and place in a saucepan. Pour vinegar there and cook for another 7 minutes.

6. Place the boiling salad in sterile dry jars, roll up and wrap. After cooling, you can store it in any cool place.

The finished dish is bright, rich in color, aromatic and incredibly tasty.

The most delicious lecho for the winter

Do you know that Bulgarians use apple cider vinegar instead of ordinary vinegar essence in a traditional recipe? It also contains only vegetables and spices, and absolutely no oil!

It seems to me that this is truly the most delicious option, because the vegetables are filled with each other’s aromas and a touch of piquancy is given to them by a set of spices that are usually used in making homemade ketchup.

We will need:

Sweet red tomatoes – 3 kg.
Sweet pepper – 3 kg.
Sugar - 80 gr.
Salt - 40 gr.
Allspice peas, black peppercorns, cloves – 5 pcs.
6% apple cider vinegar - 1.5 tbsp. l.

Preparation:

1. Wash fresh tomatoes and, after drying them, clean them of “butts” and any defects on the skin. Grind in any convenient way to a puree and place in a thick-bottomed pan to cook over medium heat. Cook for a quarter of an hour.

2. As soon as the puree starts to boil, try to immediately remove the foam and stir periodically so that the tomatoes do not separate or burn.

3. While the tomato puree is being prepared, cut the pre-washed and peeled peppers into wide strips. To make the salad as beautiful as possible, I recommend using multi-colored pods.

4. Grind the spices into powder or tie them in a bag with a long thread.

5. Add pepper pieces to the boiling tomato puree and let it boil, stirring occasionally so that the whole mass of vegetables is combined.

6. Omit the spices, add salt and sugar and mix. After 10 minutes, pour in apple cider vinegar and let simmer over low heat for another 5 minutes.

7. Then pour into sterile prepared jars and roll up, wrap until completely cool.

Tasty, satisfying and beautiful! What else do you need for an appetizing dish?

Video on how to prepare delicious lecho from bell peppers with vegetables

We shot this video specifically for this article. And we hope you like it. After all, making a blank for it is very, very simple. I would even say it's as simple as shelling pears.

You just need to cut everything and cook it in two stages. Then simply screw the lids on the jars.

However, see for yourself.

It's that simple. But despite the fact that there seems to be nothing complicated in preparation, this in no way detracts from all the advantages of this recipe.

I can tell you from experience, after opening such a jar, it is eaten in one sitting. And everyone, without exception, who tries and eats it, likes the preparation. And I hope you like it too.

How to prepare lecho for the winter from peppers, carrots and onions

My family really likes lecho with carrots and onions. It is prepared on the basis of a traditional recipe - there is no need to invent anything additional.

Unless fresh tomatoes are replaced with thick tomato paste to speed up the process. The highlight of this recipe is that the vegetables are pre-sautéed, and the bay leaves add piquancy.

We will need:

Bell pepper – 1.2 kg.
Carrots, onions – 0.2 kg each.
Tomato paste – 0.3 kg.
Sunflower oil – 5 tbsp. l.
Garlic clove – 2 pcs.
Hot pepper pod, bay leaf - 1 pc.
9% vinegar - 1 tbsp. l.
Ground black pepper - to taste.

Preparation:

1. Rinse and peel all vegetables well. Cut the onion into strips or in the shape of half rings. Carrots can be chopped into strips, but it will look much more original if you make oblong strips out of them using a regular vegetable peeler.

2. Pour 2 tbsp into the pan. l. oil and when it heats up over medium heat, sauté the onion and carrot slices for five minutes, stirring occasionally.

The vegetables should become slightly soft, but in no case fried.

3. While the previous ingredients are simmering in the frying pan, quickly cut the peppers into strips and add them to the slightly softened vegetables in the frying pan.

4. Close the lid and simmer for 10 minutes. During this time, the pepper will become softer, but will retain its elasticity. This sauteing will add “satisfaction” to the finished dish.

The main thing is not to forget to stir periodically so that nothing burns and the heat treatment occurs evenly.

5. Now it’s the turn of tomato paste. Place it in a convenient container and dilute it with water until it becomes a semi-thick sauce. I usually take a very thick paste, so I dilute it in a ratio of 1:3.

Add salt, sugar and season with ground pepper. Stir and our liquid lecho base is ready.

6. Pour the tomato sauce into a deep saucepan.

Send sautéed vegetables, chopped garlic cloves and pieces of hot pepper there (you can use it as a whole pod, and then throw it away in a storage container before bottling).

And a laurel leaf will complete our culinary magic.

7. Place the pan over medium heat and let it boil. Cook with occasional stirring for 10 minutes.

Pour in vinegar and stir. After a couple of minutes, taste for salt and sugar. If it’s a little lacking according to your taste, add it.

Place the boiling dish in a sterile dry container, screw the lids on tightly and leave to cool upside down, wrapped in a warm blanket.

Ready-made lecho is ideal for boiled potatoes. It can also be served as a side dish on its own.

Grandma very often used this winter salad as a sauce when preparing cabbage rolls - believe it or not, the taste is completely different and much richer than with fresh vegetables for filling.

Any boiled or fried meat becomes much juicier and more appetizing with lecho. And if you’re really too lazy to cook, you can easily have a snack with just a couple of pieces of fresh bread.

Bon appetit and enjoying the Bulgarian winter evenings!