Lecho with coarsely chopped pepper. Pepper lecho without tomatoes for the winter

Lecho is a dish that came from Hungary. Thanks to the efforts of culinary specialists, it was transformed beyond recognition. If Hungarian housewives mean lecho as a second dish based on vegetable stew, this is one of our most delicious preparations for the winter. Let's look at how to make lecho for the winter at home.

Many housewives are looking for interesting recipes preparing lecho. Their interest in the dish peaks in early autumn. It is not surprising, because at this moment the active preparation of vegetable reserves rich in vitamins for the winter begins.

There is no single recipe for lecho. It all comes down to taste, experience and the variety of vegetables available. Traditionally, each housewife, as she gains experience, experiments with the recipe she likes, changing the ingredients, seasonings and spices.

Lecho is a dish for which there are no mandatory requirements for the preparation process. This has contributed to the emergence of a large number of snack options. Some cooks add onions and carrots, others reduce the amount of sugar. Only tomatoes and bell peppers remain unchanged.

In this article I will share five recipes home treatment. Even if you haven’t encountered the dish before, the material will tell you how to prepare the appetizer, introduce you to the set of products and give you tips correct sequence preparations.

Calorie content of homemade lecho

Let's talk about the calorie content, benefits and harms of homemade lecho, made from sweet peppers, garlic, tomatoes, onions, sunflower oil, sugar and vinegar. The calorie content of lecho is 49 kcal per 100 grams. The dish contains a lot of vitamins and minerals, phosphorus, manganese, potassium, zinc and selenium.

Lecho normalizes the functioning of the digestive system, improves the condition of the skin and nails, and increases appetite. According to scientists, the substances in lecho have a beneficial effect on memory and slow down aging.

The product also has contraindications. Some components of the snack are allergens that cause swelling and rash. If there are such problems, it is better to refuse the dish in favor fresh vegetables.

Due to intensive heat treatment, a store-bought dish has minimal usefulness. What can we say about additives and preservatives in the composition, designed to increase shelf life.

To prepare lecho at home, you don’t need expensive products. The list of main ingredients includes tomatoes, sweet peppers and onions. There are other versions of the Hungarian snack, which add carrots or fried onions. The result is always amazing taste qualities. If you want your treatment to be a success, listen to the advice.

Snack for the winter finished form characterized by a rich red color with yellow or green splashes. The dish owes its color palette to the vegetables and spices used. Therefore, choose your vegetables responsibly.
The best treatment comes only from ripe vegetables. Sweet peppers are allowed to be taken unripe. We are talking about pods with an orange tint. The main thing is to choose a meaty vegetable.
It is better to cook lecho from fleshy tomatoes. Pass their dense pulp through a meat grinder to obtain thick puree. To remove grains and skins, rub the tomato mass through a sieve.
Be careful with spices. When using herbs, do not overdo it, otherwise they will overwhelm the flavor of the pepper. Garlic is ideal for lecho, Bay leaf and ground paprika.
The basis of classic lecho is lard. If you are preserving, use vegetable oil odorless and tasteless. Refined oil- the best option.

Now you know the basic subtleties and secrets of cooking good treatment at home. Use them to add flavor to a dish exquisite taste, homogeneous and delicate consistency.

Classic recipe of bell peppers and tomatoes

Description popular recipes I'll start with the classic version. It is ideal for preparing dishes for the winter. The rich composition and aromatic spices make the snack indispensable for winter table.

Ingredients:

Bell pepper – 2 kg.
Tomatoes – 1 kg.
Onion – 4 heads.
Dill – 2 bunches.
Garlic – 10 cloves.
Sugar – 1 glass.
Vinegar – 1 tablespoon.
Paprika and ground pepper– 1 teaspoon each.
Salt.

Preparation:

Prepare the tomatoes and Bell pepper. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.
Place a thick-walled pan on the stove, pour in vegetable oil. Place chopped onion in hot oil. When it is fried, add tomatoes, salt and simmer for low heat 15 minutes.
Add sweet peppers to the pan. Stir the mixture, simmer for 5 minutes covered and 10 with the top open. Don't forget to stir the contents constantly.
After the time has passed, add chopped garlic, vinegar and sugar to the pan, and after another 20 minutes, add chopped herbs, paprika and ground pepper. Simmer the lecho for 10 minutes.
Sterilized jars are ideal for preparing snacks for the winter. Place the dish in them, roll them up and place them upside down. Cover the preservation with a warm blanket and leave for a day.

Video recipe

I think you are already convinced that a dish with Hungarian roots and Russian improvements is not difficult to prepare. With a little patience, you will receive great snack for the winter, which will saturate the body with vitamins and delight the soul with a delicious taste.

How to make lecho for the winter like in a store

Store shelves are overflowing with jars of preserves, but many housewives still make preparations for the winter at home. And it’s not surprising, because home option combines natural products, excellent taste and benefit. It also contains no preservatives, dyes or other chemicals.

Recreating a store-bought dish is problematic, because in industrial conditions the ingredients are subjected to intense heat treatment, but real.

Ingredients:

Tomatoes – 3 kg.
Sweet red pepper – 700 g.
Sweet Green pepper– 300 g.
Sugar – 2 tablespoons.
Salt.

Preparation:

Rinse the pepper with water, remove the stems along with the seeds. After processing, cut into squares 2 by 2 cm.
After washing, cut the tomatoes in half, pass through a meat grinder, and then through a sieve. Pour the tomato paste into a saucepan, place on the stove and cook until the volume is reduced by three.
After cooking, weigh the puree to determine the correct amount of salt. For a liter of pasta, take a tablespoon of salt. Return the grated tomatoes to the stove, add sugar and pepper, and cook over medium heat for 10 minutes.
Place the hot mixture into jars. Make sure the tomato paste completely covers the pepper pieces. Cover the jars with lids, place in a wide saucepan, fill with hot water up to the shoulders and sterilize for 30 minutes.
After the time has passed, remove the jars of lecho from the water and roll up. Place it on the floor upside down and wrap it up. After cooling, send to the place provided for preservation.

Video cooking

This homemade lecho without vinegar tastes very much like store-bought, but is distinguished by the naturalness of the ingredients and maximum safety for household members. Be sure to try it.

How to cook lecho like grandma's

Lecho is an excellent winter snack. I inherited the recipe that I will share below from my grandmother. Over many years of culinary practice, she brought it to perfection. I admit, I have never tried a tastier dish than “grandmother’s lecho”.

Ingredients:

Sweet pepper – 30 pods.
Tomatoes – 3 kg.
Sugar – 0.66 cups.
Salt – 1.5 tablespoons.
Vinegar – 150 ml.
Sunflower oil – 1 cup.
Garlic.

Preparation:

Rinse the pepper with water, cut in half, remove the seeds and cut into long strips 1 cm wide. Place in a large bowl.
Wash the tomatoes. Pass clean vegetables through a meat grinder, place in a large saucepan and boil for 5 minutes. Add vinegar, sugar and salt, and vegetable oil. After boiling, add pepper, stir and cook for 5 minutes.
Prepare the jars. Place 2 cloves of pre-peeled garlic in each sterilized container, pour over the appetizer and roll up. Store canned food in the refrigerator or pantry.

Grandma Emma's video recipe

« Grandmother's treatment"I recommend serving it as separate dish or as a side dish for meat, mashed potatoes or porridge. Any combination will bring a lot of joy and satisfy culinary needs.

Homemade zucchini lecho for the winter

There are many winter dishes that are suitable for storing for an extended period. Among them is zucchini lecho in tomato sauce. To obtain cooking masterpiece, I advise you to use young zucchini. They have delicate skin and soft seeds. If the vegetables are old, cut off the rough skin.

Ingredients:

Young zucchini – 2 kg.
Sweet pepper – 500 g.
Tomatoes – 1 kg.
Onion – 10 heads.
Tomato paste – 400 g.
Sunflower oil – 200 ml.
Salt – 2 tablespoons.
Vinegar – 1 tablespoon.
Sugar – 1 glass.

Preparation:

Rinse the vegetables with water. Pass the tomatoes through a meat grinder, and cut the onions, peppers and zucchini into half rings. Place vegetables in deep container and leave for several hours.
When the tomatoes and zucchini give juice, pour in the diluted tomato paste. For the indicated amount of paste, take a liter of water. Place the container with vegetables on the fire, add salt, sugar, vegetable oil and stir.
Once boiling, turn the heat to low and simmer for 10 minutes. After the time has passed, pour in vinegar, wait another 5 minutes and turn off the stove.
Pour the finished lecho over glass jars, roll it up, place it upside down on the floor and cover it. An old jacket, coat or unnecessary blanket can serve as insulation. After 24 hours, check each jar for leaks.

Zucchini lecho perfectly complements the taste wheat porridge, buckwheat or fried potatoes. Some housewives even use it as an additive when preparing hot dishes, including borscht. Lecho fills it with colors and multifaceted taste.

Cooking lecho with rice for the winter

Lastly, I’ll look at my favorite homemade lecho recipe. Despite the ease of preparation and use regular ingredients it turns out excellent snack for the winter, which is characterized by satiety, excellent taste and “short life” - it is eaten instantly.

Ingredients:

Tomatoes – 3 kg.
Rice – 1.5 cups.
Sweet pepper – 1 kg.
Carrots – 1 kg.
Onion – 1 kg.
Garlic – 1 head.
Vegetable oil – 400 ml.
Sugar – 150 g.
Vinegar – 100 ml.
Salt – 3 tablespoons.
Spices.

Preparation:

Prepare the vegetables. Place the tomatoes in boiling water for 3 minutes, then pour cold water, remove the skin. After this, pass through a meat grinder.
Rinse the sweet pepper with water, remove the seeds and chop into strips, pass the carrots through a coarse grater, finely chop the onion and garlic
Combine the twisted tomatoes with salt, sugar and vegetable oil, mix and pour into a large enamel pan. Cover the container with a lid, place on the stove, bring to a boil and simmer for 5 minutes.
Add the prepared bell pepper to the pan along with the onion, garlic and carrots and stir. After boiling, add your favorite spices. I add 3 cloves, a teaspoon of a mixture of peppers, a tablespoon of paprika and a similar amount to the lecho mustard seeds.
After 5 minutes, add pre-washed rice to the pan, stir and simmer over low heat for a third of an hour. Five minutes before the end, add vinegar to the dish. At the very end, taste the appetizer. Adjust if necessary.
Hot salad Place in sterile jars, roll up, turn over and wrap until cool. After this, put the preserved food in a dark, cool place for storage.

Lecho with rice can be easily stored for a year. But in my family this is very rare, since members of the household willingly absorb it as in pure form, and with additions in the form of boiled potatoes or

Here, I’ll immediately offer you the most delicious recipes, how to prepare lecho from bell pepper for the winter (You will lick your fingers and eat your mind):

Bell pepper lecho is an appetizer (preparation) that is prepared in almost every family.

In the summer, gardeners' baskets with vegetables are overflowing. Therefore, it’s time to prepare tasty and bright canned snacks for the winter. We invite you to consider several simple and easy recipes for the winter.

How to prepare bell pepper lecho for the winter “You’ll lick your fingers”: a classic recipe

This option preparation is accessible to everyone, since in its composition it contains inexpensive products. The preparation turns out bright, tasty and very aromatic - you will lick your fingers. In winter, it would not be a shame to treat visiting guests.

Products:

pepper – 1.6 kg;
tomatoes – 1.1 kg;
onion – 0.54 kg;
vegetable oil – 140 ml;
sand – 110 g;
acid 9% – 55 ml;
pickling salt – 30 g.

Wash all vegetables, remove spoiled areas. Cut the tomatoes into slices. Grind using a meat grinder or food processor.

Pods multi-colored peppers remove seeds, wash, dry and chop into thin slices. Remove dry outer leaves from the onion and chop into medium-sized cubes.

Wash the jars and dry them in the oven at a temperature of no more than 100 degrees. Boil the lids.

Pour the tomato mass into an enamel container, add granulated sugar and salt, pour in the oil. Place on the stove, heat at medium temperature until the grains are completely dissolved.

Add the onion, boil and continue cooking for 2-3 minutes. Then bell pepper, stir the mixture. Bring to a boil, continue cooking for half an hour, remembering to stir. The main ingredient softens without losing color or shape. In this case, the snack will turn out to be rich in vitamins with a lot of useful properties.

2-3 minutes before readiness, add acid, mix and place in a container, seal tightly. Turn over onto the lid, cover with an additional blanket and cool.

Finger-licking bell pepper preparation

We suggest looking in more detail at the recipe for making lecho from Italian cuisine. The appetizer is easy and simple to prepare, and the taste is unique.

Ingredients:

sweet pepper – 700 grams;
turnip onion – 180 g;
canned tomatoes – 2 cans (total volume 800 ml);
vegetable oil – 55 ml;
spices as desired, taste;
sugar. sand - 2 teaspoons.

Wash the pepper thoroughly, remove any unedible parts, and cut into large squares. No need to grind.

Peel the onion, chop finely. Pour oil into a thick-bottomed container, heat it and add onions. Simmer a little, but do not fry. Add bell pepper and stir.

Cut the canned tomatoes into cubes. Add to the total mass, stir and cover. Continue cooking at low temperature for half an hour.

Add spices to taste, heat for another 10 minutes. Now spread out the whole mass, seal the container with the contents hermetically. Turn over onto the lid until cool completely. Store in the cellar.

Here is a video of one of the recipes that will definitely lick your fingers:

Natalia Beret has her own cooking recipe (everything is accessible and you can see step by step on your screen) - enjoy watching.

The use of ready-made concentrated tomato paste can significantly reduce the time for preparing products and, accordingly, for preparing preserves. The preparation turns out just as tasty as with the traditional recipe.

Products:

bell pepper – 750 grams;
tomato paste – 240 g;
pickling salt – 35 g;
spices to taste;
sand – 35 g.

Peel and rinse the main vegetable, chop into strips no more than 2 cm wide. Place in a container with a thick bottom, add all the spices.

Meanwhile 250 ml warm water Pour into a saucepan and add tomato concentrate, stir. Pour the resulting mixture into the pepper.

Stir, place on the hob, and boil. Reduce the heating temperature and continue to simmer for half an hour.

Lay out the lecho, cover it and sterilize it. The time depends on the volume of the glass container: 1 liter – 45 minutes, 3 liters – 60 minutes, and 0.5 – 20 minutes.

Take out the container, roll it up, turn it over and cool.

For cooking, a classic set of products is used, as well as carrots and onion. This winter snack turns out to be delicious, tender and aromatic – you’ll lick your fingers. The preparation will perfectly complement the dish or decorate the festive table.

Products:

tomatoes – 3 kg;
pepper – 1.7 kg;
carrots – half a kilo;
onion - half a kilo;
oil – 220 ml;
granulated sugar – 190 g;
salt for pickling – 45 g;
vinegar essence - 1.5 tbsp.

Initially, you need to prepare all the products. To do this, rinse the vegetables and peel if necessary. Chop the carrots into strips, the peppers into cubes, and the onions into half rings.

Cut the tomatoes into several parts and pass through a meat grinder. You should get a puree-like mass.

Pour it into a large bowl, put it on the stove and add salt, granulated sugar and add butter and acid. Stir until the mixture boils, heat for 5 minutes.

Add carrots and continue cooking for a quarter of an hour. Onions, peppers and cook for half an hour with regular stirring. Pack the snack into jars and close. Excellent storage room temperature until winter.

I also have interesting things that you should not ignore:

Pickles

You definitely haven’t tried such a preparation yet. The appetizer turns out beautiful and very healthy, as it contains 2 types of peppers and fresh, ripe tomatoes. The main advantage is that it is prepared without vinegar.

Products:

Tarkin pepper – 400 grams;
sweet Bell pepper– 1.6 kg;
tomatoes – 3 kg;
cloves - a handful;
sweet peas – 6 g;
black peppercorns – 10–12 pieces;
table salt, without additives – a couple of tablespoons;
granulated sugar – 130 g.

Wash two types of pepper, remove unedible parts and chop in large pieces rectangular shape.

Rinse the tomatoes, place in boiling water and keep in this form for 2-3 minutes. Remove and pour into ice-cold liquid. Make a cross-shaped cut and remove the skin and be sure to cut out the stalk.

Place the prepared ingredient in a blender bowl and grind. Pour the puree-like mass into a saucepan with a thick bottom and bring to a boil. Remove foam from the surface. By lowering the heating temperature, boil the composition. This action will take no more than 20 minutes.

Place 2 types of peppers and spices into the tomato mass, stir and simmer for 10 minutes, making sure to cover with a lid. Add salt and granulated sugar and continue cooking for another quarter of an hour.

Process jars and lids. Place into clean containers, screw on the lids and turn over. Cover with a blanket or blanket. Store in a cool place.

In winter, preparations are very helpful. We suggest you consider preparing lecho according to Bulgarian recipe. The snack goes well with boiled potatoes or as a seasoning for cut meats.

capsicum – 1 kg;
tomato juice – 1 l;
table vinegar – 140 ml;
sugar and sand – 200 grams;
table salt, without additives – 60 g.

An important condition when preparing bell pepper lecho is to properly prepare a tasty marinade.

For this tomato juice you need to pour it into a thick-bottomed cooking container, add vinegar, salt and granulated sugar. Place on the stove, bring to a boil. Don't forget to stir from time to time.

Peel the pepper, rinse well and cut into large slices. Place in prepared marinade. Reduce heat and continue cooking until the main ingredient is soft. 15 minutes will be enough.

Pack into clean, treated jars and close.

Treatment without sterilization

We suggest you consider step by step recipe preparing lecho from green tomatoes. The appetizer turns out very tasty, aromatic and satisfying.

Ingredients:

green tomatoes – 1.5 kg;
carrots – 750 g;
onion – 500 gr;
sweet capsicum – 500 g;
tomato paste – 30 g;
oil – 250 ml;
table salt to taste.

First of all, you need to prepare the vegetables. They need to be washed and inedible areas removed. Let's start cutting: carrots - into strips, tomatoes - into slices, onions - into half rings, sweet pepper - into slices.

Pour oil into an enamel pan, heat it and place the prepared vegetables, add tomato paste. Stir and continue on low heat, stirring regularly.

This action takes 1.5 hours. After time, add salt and hot peppers. Boil for 10 minutes. Pack, seal and turn over. Cool and store in the cellar for the winter.

Lecho without vinegar and oil: dietary recipe

A dietary option for preparing delicious preserves. If you can't have vinegar or strong fatty foods, then this step-by-step recipe will come in handy.

Products:

tomatoes – 1.5 kg;
sweet capsicum – 0.4 kg;
garlic – 3 pcs.;
granulated sugar – 100 g;
table salt – 45 g.

Rinse the tomatoes thoroughly and cut into medium-sized strips. Peel the garlic and grate finely.

Place the prepared ingredients into a saucepan. Place it on the stove and bring to a boil over low heat. Don't forget to stir regularly. Then boil for another 10 minutes.

After time, add bulk ingredients and spices. Mix thoroughly and leave to cook for another half hour from the moment of boiling. Place in clean containers and close.

For such a treat (you'll lick your fingers) you can organize:

Country style potatoes

The snack is easy and simple to prepare. Ready dish it turns out wonderful.

Products:

eggplants – 1 kg;
sweet pepper – 250 g;
carrots – 250 g;
onion – 250 g;
tomatoes – 0.5 kg;
garlic – 3 pcs.;
sugar – 50 g;
vinegar. acid 9% – 40 ml;
table salt – 30 g;
vegetable oil – 125 ml.

Wash all vegetables and peel if necessary. Chop the eggplants into cubes and pour boiling water over them. Cook for 5 minutes, drain in a colander and cool. This way all the bitterness will come out of the product.

Chop sweet, peeled pepper into strips. Grind the tomatoes in a blender. Chop the onion and carrot into strips.

Heat oil in a deep frying pan and fry the onion until tender. Then add carrots and continue simmering for 10 minutes.

Place tomatoes, peppers and eggplants alternately. Don't forget to stir. Add salt and sugar. Cover and leave to simmer for 40 minutes.

A quarter of an hour before the end of cooking, pour out the acid, and 2-3 minutes before turning off the stove, add chopped garlic. Warm up for a few more minutes and divide the finished lecho into jars. Cover, cool and store.

Lecho “Chesnochok” with pepper and garlic

To prepare you need to take:

tomatoes – 1.5 kg;
sweet pepper – 700 grams;
garlic – 5 cloves;
sugar. sand – 100 g;
salt for pickling – 20 g.

All purchased vegetables must be washed and unedible parts removed. Chop the pepper into slices no more than 1 cm wide.

Divide the tomatoes into 2 equal parts and chop into thin slices, and cut the remaining ones into large slices. Pass the garlic through a press.

In a suitable saucepan, combine small tomatoes, garlic, pepper. Place on low heat and heat the mixture for a quarter of an hour.

Add large slices of tomatoes after the specified time, add salt and sugar. And cook with regular stirring for another half hour.

Place the garlic lecho into clean jars and close the lids.

To prepare you will need:

green pepper – 1 kg;
tomatoes - half a kilogram;
onion – 150 g;
carrots – 150 g;
chili – 1/2 pod;
table salt - table. spoon;
sugar – 20-25 grams;
oil – 50 ml;
table vinegar – 40 ml.

Wash the tomatoes, remove the stem attachment point. Knead until pureed. Pour the mixture into a suitable container for cooking.

Wash the pepper, peel and chop into slices. Do the same with chili. Combine with tomato and mix.

Place on the stove, bring to a boil and cook for 10 minutes. Add butter, chopped onions and carrots, add salt and granulated sugar. Cook for another 20 minutes. Pour in the acid, stir and pack into clean jars.

Video recipe for lecho with bell pepper and honey

And another recipe for lecho in video format from famous chefs who know how to show you how to properly prepare the most finger-licking preparations:

How to prepare Lecho from bell pepper for the winter: Tips for preparing canned food

1. In order for the snack to turn out really tasty, aromatic and tender, you need to familiarize yourself with some recommendations:

4. Any spices can be taken, based on taste preferences.

5. When using vinegar essence, you should be extremely careful. It is needed several times less than table food.

Every gourmet should have this article in their bookmarks: this little helper will help you prepare the most delicious snack to any dish, especially winter evening. When it’s cold outside and the ground is covered with a thick layer of snow, and you have the colorful remnants of summer on your table.

We need: 1 tbsp = 250 ml

2 kg tomatoes, net weight
2.5 kg sweet bell peppers
0.5 tbsp. vegetable oil
0.5 tbsp. Sahara
1 tbsp. with a heap of salt
30 pcs black peppercorns
1 tbsp. vinegar 9%

Preparation:

1. Wash the tomatoes, remove the stems, cut out spoiled areas and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin before doing this.

2. Place a saucepan with twisted tomatoes on the fire, add sugar, salt, stirring, cook until it boils, 15-20 minutes.

3. Peel the bell pepper from seeds and cut into pieces to suit your taste: squares, slices, strips. We put it in tomato sauce and boil (after boiling) for 20 minutes, then add peppercorns and vinegar, stir, boil for 5 minutes.

4. Place lecho in sterilized jars and roll up the lids. Upside down and covered , leave to cool.

Kuban lecho with garlic

We need:

2 cans of 380 grams of tomato paste
300 g garlic
5 kg bell pepper
250 g sugar
300 g vegetable oil
100 g salt
1 bundle parsley
200 g 6% vinegar

Preparation:

1.Dilute tomato paste in 0.7 liters of water and put on fire.

2. Peel and chop the garlic as desired, and put it in the tomato.

3. Add sugar, salt, vegetable oil to the tomato, stir and bring to a boil.

4. Chop the parsley and add to the mixture.

5. Peel the bell pepper and cut it into slices, and when the tomato mixture boils, throw it in. Pour vinegar into the mixture and cook for 20 minutes until the pepper becomes soft , but it won't boil.

6. Pack into sterilized jars, roll up and cover warm until cooled.

Delicious lecho for the winter, proven recipe

We need:

2 kg tomato
3 kg sweet pepper
10-12 pcs. onions
1 tbsp. vegetable oil
1 tbsp. Sahara
100 ml 9% table vinegar
salt to taste

Preparation:

1. Prepare the jars: wash and put in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.

2. We pass the tomatoes through a meat grinder (with or without skin), season with sugar, salt, vegetable oil, mix and put on fire to heat up.

3. Peel the onion and cut it as desired: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil and cook for 1-2 minutes.

4. Peel and cut the pepper into strips and add to the tomato mass. Boil for 15 minutes, the pepper should be soft. Add vinegar and stir.

5. Transfer to jars and roll up.

Real lecho in Hungarian

1st option

We need:

3 kg sweet bell peppers
1 kg tomatoes
3-4 carrots
4 onions
1 head of garlic
50 g pork lard
1 tbsp. dried paprika
3 tbsp. white wine vinegar, peppercorns)
2 tbsp. salt, with a slide
2 tbsp. sugar, to taste
1 bunch of greens
1-2 pcs bay leaf

Preparation:

1. Peel the onion and chop it into rings.

2. Cut the lard into cubes and fry until cracklings are formed, and fry the onion in this fat until transparent.

3. Peel and cut the carrots into circles, mix with paprika.

4. Wash the peppers, remove seeds and cut into strips 1 cm thick.

5. Scald the tomatoes with boiling water, remove the skin and place with the rest of the vegetables in a saucepan, simmer over low heat for 30 minutes.

6. Peel the garlic and pass through a press, place it in a saucepan with the peppers.

7. We also add here vinegar, salt, sugar, mix, add bay leaf and simmer under the lid for 9 minutes. We taste what is missing, salt and sugar, add. Decorate the finished lecho with greens. The lecho can be eaten immediately, or you can boil it for another 5 minutes, with herbs and roll it into jars.

2nd option

We need: 1 tbsp = 200 ml)

1 liter of water
200 g vegetable oil
200 g 9% vinegar
2 tbsp. salt
5-6 tbsp sugar or 5-6 tbsp. with a pile of honey
1 head of garlic
20-30 peppercorns
4 kg peeled pepper

Preparation:

1. Cut the pepper into slices or squares.

2. Pour water, vegetable oil, vinegar, salt, garlic cloves into a saucepan, allspice, stir, season with honey and bring to a boil.

3. Place pepper into a boiling solution in portions, in three batches, first the first batch, bring to readiness, remove to a bowl and add another portion, and so on. After this, put all the portions back into the pan with the syrup and simmer, covered, until the pepper is translucent for 10 minutes.

4. Pack into jars and roll up.

Lecho "Pepper"

We need:

2.5 kg tomatoes
1 kg sweet pepper
1 piece of onion
1.5 tsp. salt
2 tbsp. Sahara
3-4 pcs bay leaves
3-4 pcs garlic cloves
1 piece hot pepper
0.5 tbsp. vinegar 9%
3 tbsp. unrefined vegetable oil

Preparation:

1.Pass the tomatoes through a meat grinder and put on fire. When it boils, boil for 15 minutes.

2. Finely chop the peeled pepper into slices, the onion into half rings, the garlic into slices, and chop the hot pepper.

3. Place pepper, onion, and garlic into the tomato mass. Add salt, sugar, hot pepper and bay leaf. Bring to a boil, remove the bay leaf, add vegetable oil and vinegar. Mix everything and put it in jars , roll up.

Lecho according to a recipe from my grandmother’s piggy bank

1st option

We need: for 15 pieces 700 g jars

5 kg tomato
3 kg sweet, green and red peppers
2 kg onions
2 kg carrots
2-3 starts of parsley
200 g sugar
200 g vegetable oil
100 g vinegar 9%
salt to taste

Preparation:

1. Tomatoes and greens, finely chopped, carrots - slices, the remaining vegetables into strips.

2. Place on the fire and boil for 20 minutes, then pack into jars and roll up.

2nd option

We need:

2 kg tomato
1 tbsp. vegetable oil
1 tbsp. Sahara
2 tbsp. salt
5 large carrots
1 tsp acetic or citric acid

Preparation:

1.Pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, place on the stove, while stirring, bring to a boil.

2. Grate the carrots on a coarse grater and add them to the tomato mixture, boil for 15 minutes.

3. Peel the pepper from seeds and throw it into the tomato, boil for 15 minutes.

4. 5 minutes before the end of cooking, add vinegar or citric acid. Transfer to jars and seal tightly.

Bulgarian lecho from home recipes

We need:

2.5 kg bell peppers
2-3 pieces of hot pepper
1 tbsp. water
1 tbsp. vinegar essence (diluted)
2 liters of tomato juice
1/2 tbsp. vegetable oil
2 tbsp. salt
150 g sugar

Preparation:

1. Peel the pepper from seeds and cut it as desired as you like.

2. Finely chop the bitter pepper.

3. We dilute the vinegar essence with water.

4. Pour tomato juice into a saucepan and put on fire. Add lean butter, salt, sugar to it, bring to a boil and cook for 10 minutes.

5. Add chopped bell and bitter peppers here, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, add vinegar essence, mix.

6. Transfer the finished lecho into jars and roll up.

Bon appetit!

Hello friends!

Now the turn has come when the garden is full of vegetables. And most importantly, the tomatoes and bell peppers are ripe. Do you understand where I'm going with this conversation? Today we will make a cool and incredibly tasty preparation for the winter. Namely, we will, because this salad is famous all over the world. And it’s impossible to count how many interpretations have already been invented.

By the way, this Hungarian dish does not have exact proportions. In many countries it is prepared in its own way, each using its own vegetables and seasonings. Of course, the king is the bell pepper, which is required in the composition, as well as tomatoes or tomato paste with paprika. But everything else, like onions or carrots, is a matter of taste and, as they say, not an acquired taste.

Just look at what a variety, what a kaleidoscope of recipes for bell pepper lecho there are, with cucumbers and beans and even without vinegar. Count, don't count. Do you remember how in the cartoon Masha and the Bear, the girl said: “It’s tasty, but not enough.” So every year we have to go down to the cellar a large number of preparations, and then please your tummy).

I know you have yours too best variations this famous snack. Maybe you can share? I'll be glad.

By the way, not so long ago I heard that it is also called Danube salad. Sounds cool. So you can cook this dish for dinner for your household today and say that you did something special.

The most delicious bell pepper lecho for the winter - a finger-licking recipe

No matter how much you surf the Internet and look for all sorts of recipes, they all boil down to one thing that has taken root among us Russians. Yes, it is simple and not at all complicated, perhaps not truly the one that was given initially, but modified. About that same one, I will describe the entire cooking process further. And now I suggest you get acquainted with this little brochure; perhaps it will become your assistant and friend, or a lifesaver.

You can download this photo right now or post this post by clicking on the social media button at the bottom of the article. This is a small poem that will show and tell the whole process in interesting form. In general, it’s easy to remember, and most importantly, repeat. Take note, you have never seen anything like this before).

Well, the guests are happy, and you are happy to try. Let's go directly to the detailed description, in case someone doesn't understand it.

We will need:

tomatoes - 2 kg
bell pepper - 2.5 kg
sugar - 1 tbsp
salt - 1 tbsp
garlic - 3 cloves
vinegar 9% - 1 tbsp
vegetable oil - 1 tbsp

Stages:

1. First of all, you need to work some magic on the tomatoes. Wash them well with water and remove the stem. Chop into pieces in any convenient way, it doesn’t matter how they are cut. Since immediately load them into the cup of a combiner or meat grinder, so that you get tomato puree. Moreover, it will come out with a thick consistency.

It is best to put a special attachment for a juicer on the meat grinder. Then all the skins will come off on their own and will not end up in the general mass. Immediately add sugar and salt. Stir and put on fire. As soon as the mixture boils, add finely chopped garlic, plus vegetable oil and vinegar. Cook for about one half hour.

Vinegar can be added at the very end of the whole process, and not exactly at this moment, as written in the poem.

2. Meanwhile, take care of the main king of this dish. Wash the bell pepper and cut off the stalk, remove the seeds and veins from inside the fruit. Chop into rectangular pieces.

3. And now it’s time to take and add vegetables to the stewed red mixture, which is already very aromatic and tasty. Be sure to taste it, if it is sour or, on the contrary, sweet, then add bulk at your discretion. Cook for another 40 minutes and if you decide to add vinegar now, then do it just 5 minutes before turning off.

4. Cool afterwards ready salad no need. Take clean, sterile jars and immediately place the workpiece in it. Screw on the metal lid and turn the container upside down. Wrap in a towel and wait until it cools completely.

Important! Be sure to turn the jars over, since in this case sterilization will, as it were, pierce the jar once again, and also check the strength and tightness of the lid. Anything can happen, sometimes a batch of lids comes across with a defect, the elastic band will burst, or the thin metal will all shrink from the heat.

In general, it is better to wait about a day, and only then take it down to the cellar in a cool place without sunlight.

Cucumber lecho for the winter - an incredibly tasty preparation

Who would have thought, but it is lecho with cucumbers that has recently eclipsed our everyday table. Of course, we are happy to make it with zucchini and eggplant; by the way, we sometimes even add rice to make it more filling.

Well, if you want even more juiciness and a little crunch, then take this option to your piggy bank.

Older people always say this: if you want your family to always be strong, cook more lecho, and use this option. There seems to be some mysticism in this. I don’t believe in all this, but I still listen, how could it be otherwise.

In short, the husband sits in delight and licks his fingers, and the children simply cannot be pulled away by the ears. What else does a housewife need? Truly a good and tasty recipe.

We will need:

bell pepper (sweet) – 1 kg
tomatoes – 1 kg
cucumbers – 1 kg
carrots – 0.5 kg
onion – 3 heads
garlic – 10 cloves
dill – 1 tbsp
bay leaf – 2 pcs.
vinegar (70%) – 1.5 tsp
salt – 0.5 tbsp
sugar – 1 tbsp
vegetable oil – 1 tbsp.

Stages:

1. This option is interesting because you first have to fry the bell pepper in a frying pan with vegetable oil. To do this, take good frying pan with a thick bottom, preferably, pour in the oil and place on the stove. As soon as the oil becomes warm, add the bell pepper rings. First, of course, rinse it and remove the seeds, chop in an original way, you can just use thin strips.

Fry on medium heat for about 20 minutes, stirring. And then transfer it (without oil) to the vessel in which you will continue the rest of the cooking.

2. Now take the rest of the vegetables, chop the tomatoes into small pieces, removing the skin, or don’t remove them, you can do it this way and that way. Add everything to the peppers.

3. Then chop the greens into thin slices and also place them in the container where two vegetables are already lying.

4. In the frying pan in which the bell peppers were fried, fry the carrots again (grate them on a coarse grater). Squeeze garlic through a press for aroma and piquancy. Fry for 15-20 minutes until soft.

5. After the carrots, in the same frying pan, sauté the onions, cut into rings, separately. Once it becomes translucent, also remove from heat and add to all other ingredients.

6. Now the most important thing remains - mix all the ingredients in one large saucepan. Add a little more vegetable oil (1-2 tbsp), sugar and salt. Give it a try. Simmer over low heat with the lid closed for about 1 hour until tomato juice evaporated, and so that the lecho would not be so liquid.

During the cooking process, you need to stir frequently with a wooden spatula, and make sure that nothing burns, otherwise there will be an unpleasant aftertaste.

Before finishing, add vinegar and stir. And add the bay leaf 5 minutes before turning off.

Once the salad is ready, place it in sterile glass bottles and roll it under iron lid. Turn the workpiece over and put on a fur coat to keep it warm all day long. And then store in a cool place. Well, it turned out amazingly beautiful and very tasty. Bon appetit!

Lecho of eggplant, pepper and tomato - the most delicious recipe

Now let's look at another one a budget option, who settled in our kitchen. During the vegetable season, you can take blue ones and add them to this appetizer. But if you're a fan classic options, then go to the beginning of the article. In any case, success awaits you if you do everything as prescribed.

Interesting! This combination of ingredients may remind you or everyone of the well-known handsome guy called

In general, remember the list and start acting.

We will need:

zucchini and eggplant - 1 kg each
sweet bell pepper - 4 pcs.
tomatoes - 1.5 kg
garlic - 13 cloves
onions - 4 pcs.
sugar - 1 tbsp.
salt - 1 tbsp
sunflower vegetable oil - 1 tbsp.
vinegar 9% - 1 tbsp
black peppercorns - a pinch

Stages:

1. Prepare all the jars in advance, wash them with baking soda, and then sterilize. Wash all vegetables in running water. And start taking action.

Take the tomatoes and chop them into small slices, but don’t take all of them, leave about 9 pieces aside. Add vegetable oil to the chopped tomatoes, plus all the sugar and salt. And immediately vinegar. Stir.

Place the bowl on the stove and bring the mixture to a boil; a lot of liquid should come out.

Cut the zucchini and eggplant into cubes; if you don’t like the bitterness of the little ones, you can soak them in salt water for 30 minutes after cutting, and then drain the liquid. If the zucchini is old, then it is necessary to remove the skin; if you take young ones, then it is not necessary.

Well, the tomatoes are at full boil, bring in the zucchini and eggplants. Simmer for 10-15 minutes over low heat.

2. Next, chop into neat strips the main and leading component - pepper. Put in vegetable mixture, stir and cook for another 9 minutes.

Then chop the onion into pieces or half rings. Do it at your own discretion. Pass the garlic through a press. Cook again for the same amount of time (9 minutes).

To reduce crying, put the onion heads in the refrigerator for at least a couple of hours.

3. Now chop the fruits (tomatoes) that you left into small pieces and add them here, mix and cook for 15 minutes.

4. At the very end, add black peppercorns for a fragrant smell. Or you can use ground.

5. Distribute the hot brew into jars and screw on the twist lids or use a seaming machine and metal lids. These are the charming masterpieces that came out, don’t forget to cover them with a blanket and let them cool completely. And in the morning, check each jar to see if it is leaking. Store in a dark place and not hot.

It all took an hour, which means the recipe is also quick. It comes out brightly, and household members are asked not to put one jar too far away. After all, with young potatoes, such a snack goes away in years, in general, another time bomb. Good luck!

How to prepare lecho from tomatoes, peppers, carrots and onions

I think the answer is obvious if you still don't know how to do it. Then you are very lucky))). You can turn to this story for help, in which the author explains and shows everything in detail.

To speed up the process, a blender is used here, so tomato paste or juice is not used, only juicy tomatoes. In general, I encourage you to watch it, press the button and enjoy. After all, you will definitely like this combination of products, you will feel that very necessary relish. Which everyone in our Russia calls... guess for yourself).

Lecho is nothing tastier and is eaten on the fly without waiting for winter. Recipe bomb

Want to do two in one? After all, the treatment is very universal dish, which can be immediately eaten as a salad or, for example, seasoned with soup. What do you think of the idea?

Still, I read a lot useful information and found it, imagine exactly Hungarian version preparations performed by Károly Gundel (it is this man who is the founder of this Hungarian-style bomb snack). In general, cook it and you will fall in love with it if you at least once dare to make this masterpiece.

But before, in the old days, they didn’t make lecho for the winter, but ate it right away. It was then that the fashion for storing it for the winter began in the USSR. Well, now we are not changing and are the favorites of this bright and colorful canned snack.

Therefore, this time I propose to make this salad, and immediately braid it on both cheeks. I described it in sufficient detail.

We will need:

tomatoes - 3-4 pcs., if large or 6 pcs., if small
sweet pepper - 3 pcs.
onions - 3 heads
carrots - 2-3 pcs.
garlic - head
tomato juice - 1 tbsp. 200 ml or tomato paste diluted with water
paprika - 2 tsp
pork lard (better if semi-smoked) - 25-30 g
salt - 1 tbsp
water - 2 tbsp

Stages:

1. Wash all vegetables thoroughly in water, cut off the stalk of bell peppers and tomatoes. Peel the onion and garlic. Then cut the turnip into half rings and the garlic into small cubes.

Onions must be immediately combined with chopped onions small pieces lard Fry in a frying pan until the onion is soft and the bacon is transparent. Wow, the smell is already coming.

2. By the way, as described in the book of those years, you can do it differently, first fry the bacon in a frying pan until transparent, and then add the onion and continue frying.

3. Meanwhile, remove the seeds from the pepper and chop it in a way convenient for you. Or like this, as shown in this picture.

4. Add the peppers to the onion and simmer over medium heat until golden brown crust and it will not become soft.

6. It’s best and quickest to chop carrots using a grater.

7. Put it in the container, mix it and start adding salt and sugar to the dish. And to make the taste even more piquant and unusual, add ground pepper plus paprika, without it you definitely won’t get the effect you want to get.

8. As soon as you see that the carrots have become soft, add tomato juice. You can add more water here if you are not happy with the consistency. Although now you have to evaporate to the thickness that you want to get. Try not to make it too liquid, but not too thick, because the best flavor is, of course, in the juice and peppers.

9. Well, that’s all, your culinary work of art is ready. Eat with mashed potatoes and sausages. Happy discoveries!

How to prepare lecho with rice - a very tasty and simple recipe

Well, if your year hasn’t been very fruitful, then you can put rice in this appetizer to make it bigger and more satisfying. You can generally say this, this recipe is a godsend, oh, yes, a miracle frying pan.

For students, this economical option is simply necessary, because it combines two in one, a side dish or a delicious salad.

So, if you have such teenagers in your family, or you just decided to do this experiment, then be sure to make a larger batch.

We will need:

ripe and juicy tomatoes – 3 kg
onions, carrots, sweet bell peppers - 500 g each
rice - 300 g
vegetable oil - 1.5 tbsp.
granulated sugar - 1 tbsp.
salt - 1 tbsp
ground black pepper - a pinch

Stages:

1. So, sort the tomatoes and cut them into halves. If the tomatoes are too large, you will have to cut them into 6-8 pieces. It’s up to you to remove the skin or leave it on. After cutting, sprinkle them with salt. Cook over low heat for 30-40 minutes, remove the resulting foam with a spoon.

Then immediately add the grated carrots and diced onions. Stir and simmer for 30 minutes.

Then add, as you already guessed, the bell pepper in plastic, stir and continue the cooking process.

2. As soon as you are satisfied with the structure and consistency of the salad, taste it, add sugar and you can also add salt and black pepper.

3. Well, and of course, pre-cooked rice, stir. Boil the mixture and pour in the vinegar.

4. Take a large ladle; it is important that it, like the jars, is sterile. Pack the vegetable mass into containers, close the lids with a key and place the containers on the other side. Wrap yourself in any unnecessary items and wait 24 hours.

Zucchini lecho with tomato paste and garlic

I think that when the fall season is in full swing, you need to get rid of the zucchini. Of course you can preserve them or. And you can happily add it to this appetizer. Don't ruin the salad, that's for sure!

We will need:

zucchini - 1 kg
red or yellow tomatoes - 0.5 kg
bell pepper - 0.3 kg
onion - 250 g
garlic - a couple of cloves
ketchup or tomato paste - 200 g
vegetable oil - 2 tbsp
vinegar 9% - 1 tbsp
sugar - 3 tbsp
ground black and red pepper, optional
salt - 1 tbsp

Stages:

1. Make it with the most basic ingredients. vegetable puree. To do this, peel the tomatoes and free the peppers from the seed pod and stalk. Chop all the ingredients, no matter how, and throw them into the blender bowl. Process until smooth and immediately add sugar and salt.

Start cooking on the stove; as soon as the mixture boils, skim off the foam with a special spoon. Once you remove it, proceed to the next step.

2. Enter homemade ketchup or good tomato paste. Stir and add one more ingredient, this is vegetable oil.

3. Place finely chopped zucchini on plastics into the boiling aromatic mixture. You can cut them into any shape, even into circles. They cook quickly in about 10 minutes, after active bubbling.

And then all you have to do is chop the onion and garlic and add it here, and cook almost until tender (another 10 minutes). At the very end (in a minute or two), pour in vinegar as always if you were making the classic recipe.

4. Take half-liter or liter jars and place the salad in them. Screw on the lids and turn the other side over. Wrap in a blanket to cool completely. Store in a pantry or other cool place.

You can also prepare this seemingly simple recipe with the addition of zucchini, and do it without additional sterilization.

Classic recipe for lecho without vinegar for the winter

Well, let’s not depart from the classics, friends, take it and do it this way ancient technology, and without preservatives, too. I think many will like this option more than all the others. Not everyone is somehow loyal to vinegar essence.

Take tomatoes and bell peppers in equal proportions, it will turn out even cooler and better. Well, and of course, take them from your garden or garden plot, and not store-bought ones with chemicals and all sorts of unnecessary “bugs”.

We will need:

peppers and tomatoes - 1 kg each
onions - 0.5 kg
vegetable oil - 1 tbsp
salt - 1 tbsp
sugar - 1.5 tbsp

Stages:

1. To quickly deal with tomatoes, cut them into two parts, but not in equal proportions. This will make it easier to remove the stalk; it will be on one side. Then pass them through a meat grinder. And put the container with tomato puree on the fire and it will begin to boil down before your eyes, cook over medium heat.

Meanwhile, chop four different colors of peppers for super. Cut it into strips. Chop the onion into half rings.

As soon as the puree has reduced slightly, add onion, bell pepper, salt, sugar and vegetable oil.

2. Cover the pan with a lid and let it boil over medium heat. And then the mixture is cooked for 10 to 20 minutes, depending on how the vegetables are cut. Don't forget to stir.

You shouldn’t overcook vegetables, but in general it’s a matter of taste!

3. Place the hot lecho with bell pepper into sterilized jars. It is most convenient to use a funnel for this.

And place a knife blade under the bottom of the jar so that the container does not burst due to temperature changes.

Cover the jars with lids and place in a saucepan (put a towel on the bottom), pour in water and let it boil and gurgle, that is, boil for 5 to 15 minutes. The water temperature should be the same as the salad; pour it up to the shoulders.

4. And after the jar, take it out with special tongs and screw on the lids. And then turn it over at room temperature and put it on unnecessary things. As soon as the pieces have cooled, transfer them to a cool place.

5. The output is as much as 2 liters. You can make more, then multiply the number of ingredients by two. Enjoy!

Pepper salad "Bulgarian Globe" as before in the USSR

Previously, such canned food was sold everywhere on store shelves when there were Soviet times. And when you remember the taste of those preparations, your mouth begins to water.

It turned out that the recipe and the cooking technology are not so easy to obtain. But, I still found it. You will really like this method of cooking and you will feel exactly that taste, the taste of childhood.

We will need:

tomatoes - 3 kg
vegetable oil - 1 tbsp.
salt - 2 tbsp
carrots - 0.5 kg
pepper - 1.5 kg
bulbs - 2-3 pcs.
vinegar 9% - 1.5 tbsp.

Stages:

1. Mince the tomatoes, add salt and vegetable oil. Boil the mixture for 15 minutes.

2. Grate the carrots on a coarse grater, chop the pepper into strips and chop the onion into cubes. Now add carrots and 1.5 cups of vinegar to the boiling tomato mixture. Cook for another 15 minutes. Now add bell peppers and onions. If you like spicy additives, you can add cloves at your discretion, but this is purely for everyone; it was not added to the USSR before.

3. In general, cook for another 30 minutes, if there is not enough salt to taste, then add a little more.

4. All that remains is to fill the sterile jars while hot and roll them under the iron lid. Lift the jars and turn them over to the other side. Wrap them up and leave them for a day. Such a miracle happened, prepare some lecho for future use and you will have a gorgeous holiday table.

Uncle benz from peppers and carrots

Enough interesting name, but everyone knows. Let's consider one of the options. Use this video for this. After all, this delicacy makes you not only lick your fingers, but also the jar).

To be honest, there are simply thousands of cooking recipes, I selected the most budget-friendly and simple option, I hope you like it too.

Lecho for the winter - the best recipe without sterilization

Well, we’ve almost reached the end of the article and finally I decided to show you another awesome cooking method. Here you don’t need to add a lot of vegetables, lecho will be without carrots and without onions and even without tomatoes, instead there will be tomato paste.

But, believe me, it’s also very, very tasty. And on a quick fix sometimes it saves. Yes, and also, when the year turns out to be a lean one, the recipe will generally come to the rescue.

We will need:

sweet pepper - 2 kg
garlic - 4 cloves
tomato paste - 600 g
hot pepper - 1 pc.
cloves optional
ground pepper - a pinch
vegetable oil - 4 tbsp

Stages:

1. Choose a tomato paste from the market that will be different high quality. Usually Azerbaijanis sell this in their tents. Or use your own natural paste.

2. So, immediately throw the tomato paste into the pan, which should be thick in consistency. Add black peppercorns and cloves. Place the container on the stove and bring to a boil.

As this happened, add the bell pepper cut into cubes and stir. It should fall straight into this sauce. As soon as the mixture boils, remove the foam. Pour in sunflower oil, put granulated sugar and salt.

3. Cook over low heat for about 20 minutes. During this time the pepper will become soft. Now add the chopped garlic and hot pepper(put as much of it as you want, at your discretion).

4. A couple of minutes before it’s ready, pour vinegar essence into the mixture. And then quickly take the jars and place the workpiece in them. They should be clean and without cracks, and the lids too. Seal tightly and hermetically and put on a coat. And after a day, lower it into a hole or store it in the cellar.

This is such a delight, with an unusual note of cloves and a little spice. Enjoy!

Appetizer with beans and tomatoes for the winter

A proven and very tasty option, which is prepared exclusively with the addition of the bean “hero”. In general, you should try it too! It's worth it, believe me. But I just want to wish you and say, eat to your health!

We will need:

output 5 l

sweet pepper - 1.5 kg
Lima beans – 500 g
tomatoes - 3.5 kg
granulated sugar – 1 tbsp.
table salt – 2 tbsp
vegetable oil – 1 tbsp.
vinegar 9% - 150 g

Stages:

1. Take any white beans, not necessarily the Lima variety, and first keep it in water all night. And in the morning you get up, drain the water and pour in new water, cook beans in it. It is important not to overcook it so that it does not turn into mush.

You need to pass the tomatoes in a food processor or through a meat grinder or blender. In general, use what you have. Once the tomato puree is ready, chop the bell peppers. This can be done in any shape, for example, in squares or bars.

2. When everything is ready to work, take a large saucepan with high edges and start creating. First, bring the tomato puree to a boil, and then add sugar and salt. Stir. Add the peppers and cook for 15-20 minutes, stirring over low heat.

Then add the beans and simmer for another 8-10 minutes, and then pour in the vinegar and simmer for another 2 minutes.

3. And then, as always, take clean jars and lids and send the prepared brew. Turn the containers around to the other side and wrap them with a blanket. Once the salad has cooled completely, check all preparations for leaks. Well, all that remains is to go down to the basement. Good luck!

That's all my friends are. There are so many recipes for lecho made from bell peppers, you’ve probably never seen so many before. After all, we prepared it with carrots and onions, and even without these ingredients. We made preparations with zucchini or eggplant, because these vegetables also fit perfectly here. And for the most gluttonous, ah-ha even showed options with rice and beans. In general, as they say, choose and do it!

And then don’t forget to share your opinion, reviews and click class and like the article. All the best and positive wishes to everyone. See you later, bye!

Hello, dear hostesses! The time for ripe vegetables is coming, which means it’s time to think about winter preparations. An excellent use for them is a tasty and aromatic lecho! Agree, few people will refuse a plate of this delicious snack. Although, it’s difficult to say for sure whether it’s a snack or something else. After all, its application is universal. Sauce, salad, side dish, gravy - you can serve it however you like.

Lecho, which came to us from Hungary, has changed a lot in its recipe. But one thing remains unchanged - the main ingredients were and remain tomatoes and sweet pepper. Their union is so good that even in decades no one could come up with a better one. As a supplement, eggplants, onions, carrots and zucchini are most often used - in general, everything that grows in the garden.

Gourmets add honey, aromatic herbs and even cognac. Each of the recipes is shrouded in its own secrets and unique taste. Today we will look at 6 recipes for this dish, which, in my opinion, are the most optimal and balanced. Try it too. They should definitely take pride of place in your cookbook.

I use each of the following cooking options every year, closing several jars. Thus, I add variety to my daily lunches. Ved even the most favorite dish You can get bored if you eat the same thing every day. And here the treasured deliciousness is on the table, and every day it’s different.

The most classic and quick recipe in front of you. I always cook it the most, since time is always short. Despite its lightness and simplicity, it turns out very tasty, simply delicious.

Ingredients:

4 kilograms of tomatoes (I take ripe and fleshy fruits with sugary pulp);
5 kilograms of sweet pepper;
1 glass of vegetable oil;
1 tablespoon coarse salt;
1 full glass of sugar;
2 tablespoons vinegar;
a few peppercorns.

The ingredients can be changed depending on the stock, for example, using 2 kilograms of tomatoes and 2.5 kilograms of pepper. Accordingly, the remaining components in in this case you need to take half as much.

You can use any tomatoes. The main thing is that they are sufficiently ripe and sweet.

The pepper should be firm, juicy and sweet. It must be freed from the insides and stalk. Then cut it into large pieces so that they can fit in your mouth. Pieces that are too small can quickly boil and turn into mush.

Wash the tomatoes and grind in a meat grinder. You can grind them in a blender. Pour the mixture into a cooking vessel and place on the stove. At this stage you need to add salt and granulated sugar. Also add vegetable oil. Stir and wait until it boils.

As soon as the sauce begins to boil well, you need to reduce the power to a minimum and cook for about 20 minutes. During this time it will become thicker, the excess liquid will evaporate.

After this, add bell pepper to the bowl. At first glance, it may seem that there is much more pepper than sauce. Don’t worry, in a few minutes it will boil down and settle nicely into the juice. Boil the peppers for 40 minutes after boiling completely.

As I said, after 35 minutes the mass had already boiled down well and began to look more “friendly”. Now, 5 minutes before readiness, you need to add vinegar and stir. After just 5 minutes you can remove it from the stove and place it in jars.

Place 2-3 peppercorns in each pre-sterilized jar. First arrange the pieces of vegetables, and then pour the tomato mixture equally. Roll up the boiled lids and turn over. Wrap in a blanket and leave for 12 hours.

That's it, the snack is completely ready for storage for the winter.

Recipe for lecho from tomatoes, peppers and carrots for the winter

In addition to peppers and paprika, I also add carrots and onions. Onions provide superior aroma and taste, and carrots also golden color. Prepare everything you need, we are starting.

Ingredients:

2 kilograms of ripe (or even overripe) tomatoes;
2 carrots;
3 medium sized onions;
2 kilograms of sweet pepper;
a quarter glass of sugar;
1 tablespoon salt;
half a glass of vegetable oil;
a few peppercorns (about 1 teaspoon);
2 tablespoons vinegar.

First of all, let's do tomato filling. It couldn't be easier to prepare. Wash the tomatoes and place them in a saucepan with water.

Cook for 7-10 minutes. Then wait until it cools and peel the vegetables. It is cooked through and can be easily handled.

In this form, beat the tomatoes in a blender to a paste.

Place the bowl with the tomato mixture on the stove and wait until it boils. After this, add grated carrots, granulated sugar and coarse salt. Boil for 10 minutes.

Cut the pepper into arbitrary pieces and place in a saucepan 10 minutes after the carrots.

Fry the onion for vegetable oil and also transfer to a common cooking vessel.

Boil for another 30-40 minutes (depending on the type of pepper).

Willingness to identify peppers by taste. It should be moderately cooked and still have a slight crunch. This is considered the ideal condition for treatment.

A couple of minutes before removing from the stove, add the remaining ingredients - peppercorns and vinegar. Stir and let simmer for another 3-4 minutes.

This completes the preparation. Now the lecho needs to be transferred to prepared jars. There is no need to hesitate; the mass should be hot.

Anything that doesn’t fit in the jar can be left for testing. As soon as the salad has cooled, you can eat it. Bon appetit!

Cucumber lecho for the winter

Lecho with the addition of cucumbers turns out even brighter and tasty. Crispy cucumbers will drive anyone crazy. This is one of the most popular dish options in our family, so I cook it often and a lot. I suggest you try it too.

Ingredients:

2 kilograms of ripe tomatoes;
1 kilogram of fleshy juicy pepper;
2.5 kilograms of medium-sized cucumbers;
half a kilo of onions;
2 heads of garlic;
2 tablespoons vinegar;
2 level tablespoons of salt;
half a glass of granulated sugar.

Pass the tomatoes, previously washed and dried, through a fine meat grinder. Do the same with peppers and garlic. Pour the vegetable mixture into a cauldron or any other cooking container. Add salt, granulated sugar and vegetable oil.

Put on fire and wait for it to boil.

While the mixture is boiling, let's prepare following ingredients. Mash the cucumbers and remove the ends. If the fruits are small, they need to be cut into slices. More large cucumbers chop into half rings. The width of the pieces should be no more than 5 millimeters.

Cut the onion into thin half rings or quarters.

Boil the mixture of peppers, tomatoes and garlic after boiling for 10 minutes. During this time, excess moisture should evaporate and the mass will thicken slightly.

After this, add onions and cucumbers. Stir and simmer for 10 minutes.

3 minutes before readiness, add vinegar and stir.

Prepare jars in advance. They need to be treated either with steam or high temperatures. I do this in the oven, microwave or steamer.

Pour hot lecho into jars and close the lids.

The next day, the cooled jars can be transferred to the basement or cellar.

Such a snack will not last long on the table. For us, it flies away before mid-winter, no matter how much I prepare it.

Incredibly tasty cucumber lecho preparation

This is a very tasty cabbage and cucumber salad. Rich, bright, with a fantastic taste and a successful combination of ingredients. Once you try this deliciousness once, it’s impossible to stop. See for yourself!

Ingredients:

kilogram of tomatoes;
a kilogram of sweet pepper, seeded;
kilogram of young cabbage;
half a kilo of onions;
kilogram of cucumbers;
half a kilo of carrots;
half a glass of sugar;
a glass of vegetable oil;
2 tablespoons of salt without a pea;
150 grams of vinegar;
10 bay leaves;
15-20 peppercorns;

Cut the cucumbers and tomatoes as for a salad.

Grate the cabbage or finely chop it. Sprinkle with salt from the total prepared amount. Mash with your hands to speed up the juice formation process.

Cut the onion into half rings, turn the carrots and peppers into strips.

Combine all chopped vegetables in a cooking vessel. Add granulated sugar, the remaining amount of salt and add oil. Add peppercorns and bay leaves. You also need to pour 1/3 of the vinegar, mix and leave in a warm place under the lid for 1 hour.

At this stage, you get a great salad so you can snack right away. You can set aside a little and taste it. However, on winter storage The dish will have to be boiled some more.

After an hour, put the salad on the stove and cook after boiling for 10 minutes. First you need to cover it with a lid for faster boiling.

Add the remaining vinegar and after a minute you can start putting it into jars.

That's it, you can cook it in less than 2 hours delicious salad for the winter. A real treasure trove of vitamins in every jar!

Lecho from garlic arrows

Every gardener who has grown garlic at least once has been faced with the question of what to do with it. garlic arrows. Many people simply throw them away, never knowing that they can be used. After all, they contain a lot of substances that are beneficial for the body. They will be especially needed in winter, during periods of acute lack of vitamins and frequent colds.

In addition, their presence in lecho gives an unsurpassed aroma and taste. Try it!

Ingredients:

a kilogram of prepared garlic arrows;
half a kilo of carrots;
300 grams of onion;
half a kilo of sweet pepper;
5 heaping tablespoons of tomato paste;
half a glass of vegetable oil;
1 liter of water;
2 tablespoons sugar;
1 full tablespoon of salt;
1 tablespoon vinegar 9%;

Wash the garlic arrows, remove the “turrets”, leaving only the stems. They need to be cut into small pieces. Place in a saucepan and pour in half a liter of water (half the prepared amount). Put on fire.

Boil for 5 minutes. Dilute the tomato paste in the remaining amount of water until completely distributed. Pour the resulting juice into the garlic arrows and add salt. You also need to add granulated sugar and mix.

Cover with a lid and simmer on low for another 10 minutes.

Chop the carrots on a medium grater.

Finely chop the onion.

Cut the pepper into small cubes.

Stir all the contents well, wait until it boils and cook for 10 minutes.

Add vinegar, sunflower oil and cook for 5 minutes.

It may seem like the peppers are not fully cooked; this is normal. After placing the contents in the jars, they will go through a kind of thermal bath, where they will have time to “reach”.

The lecho is ready and requires immediate filling into jars!

Zucchini lecho for the winter

We will consider this recipe with zucchini. They turn out very tender and perfectly complement the rest of the dish.

Ingredients:

1 liter of water;
a glass of sugar;
350 grams of tomato paste;
1 tablespoon of salt (with a small pile);
2 kilograms of peeled and prepared zucchini;
half a glass of vinegar 9%;
5 medium sweet peppers;
5 small onions.

If you are using middle-aged zucchini, with pronounced seeds and hard skin, then they need to be peeled and gutted. Young fruits can be cut in their pure form.

Cut them into medium size cubes.

Peel the peppers from the insides and cut into medium-sized slices.

Cut the onion into half rings.

Pour into the cooking vessel cold water. Stir the tomato paste there and wait until it boils.

Then add vinegar, oil, granulated sugar and salt, preferably coarsely ground. Mix thoroughly and let it boil. Then add the zucchini and boil for about 15 minutes, no more.

Add the peppers, wait until it boils and simmer for another 10 minutes. Then add the onion half rings and boil again for 10 minutes.

Place into jars, screw on the lids and place upside down. Cover with a warm blanket and leave for the rest of the day and night. In the morning, store it in the basement.

What was produced in the garden came in handy for treatment. The best recipe there is no such thing as the best. They are all delicious and wonderful in their own way. Therefore, if it seems to you that in some of the today's recipes If you're missing some other product, feel free to add it to the list.

I love to experiment and try new things. Share yours too signature recipes in comments. I would be glad if my today’s treats become your regular method of canning. See you soon!