Lecho with tomato paste for the winter. Lecho with tomato paste

These recipes are so numerous that it is impossible to collect them all together. Each housewife changes them as she wants, adding her own ingredients. The only thing in common is that when the pepper harvest is harvested, there are still very few red tomatoes needed for making lecho. In this case, they are replaced with puree or paste. Usually this dish acts as a salad, but can also be separate, such as brizoli. Today we will talk about what recipes exist for lecho s for the winter.

Recipe No. 1

Since there are a lot of recipes, we will just tell you about a few of them. Ingredients for the first: six kilograms of red bell pepper, two and a half liters of spicy tomato sauce, a glass of granulated sugar, the same amount of acetic acid and vegetable oil, salt. We wash the pepper, remove seeds and cut into longitudinal strips. Boil the oil in a large stainless steel pan.

Add sugar, sauce, chopped pepper, salt. Stirring occasionally, cook for about 40 minutes. At the very end, while stirring, pour in the vinegar. We sterilize the jars in a small container in advance and transfer the Bulgarian lecho into them and roll up the lids. Then we turn the jars over, wrap them in a warm blanket and leave them until they cool down. Using such recipes for lecho when preparing tomato paste for the winter, we get a product that can be stored at room temperature. Using colorful pepper, we get a beautiful, bright and colorful dish.

Recipe No. 2

We will prepare the simplest lecho. Lecho - very tasty dish, but sometimes it takes a lot of time to prepare. Most of it is used to extract tomato juice from tomatoes. And often in our hyperdynamic life there is simply not enough time. That's what we came up with next recipe, which has become very necessary and important for many, because now it takes five times less time. So, we will need: five cans with a capacity of 0.58 liters, two kilograms of bell pepper, half a kilogram of tomato paste, half a liter of water, 150 grams of granulated sugar, 200 ml of vegetable oil, 100 ml of vinegar, a tablespoon of salt (tablespoon). We will cook with a photo attached.

Wash and remove seeds from the pepper. Combine water, tomato paste, sugar and salt in a large saucepan, mix well and put on fire. Chop the pepper, but not finely. When the mixture boils, pour oil into it and add pepper. Stir again, bring to a boil and cook for 20 minutes. At the very end, add vinegar, stir and remove from heat. Place in jars and seal. We wrap it upside down, leave it for two days and then put it in a cool, dark place.

Recipe No. 3

Next, we will master recipes for lecho with tomato paste for the winter. Ingredients: five kilograms of sweet pepper, bell pepper, half a liter of tomato paste or sauce, two liters clean water, one hundred grams of salt, 150 grams of granulated sugar, 2/3 cup of vinegar and a glass of vegetable oil. You've never seen a recipe turn out so quickly before.

So, dilute the tomato paste in water, add salt, sugar and vinegar. Place on the stove, bring to a boil and throw the pre-chopped peppers into the pan. Cook for 20 minutes and place in pre-sterilized jars, seal them. All is ready!

Recipe No. 4: a short introduction and ingredients

In principle, the name “lecho” is beautiful and speaks for itself. Put a little effort into a fruitful summer - and you will enjoy its aroma and taste all winter. And by slightly changing the ingredients, you will get something new, memorable and unique dish. Whichever aromatic dish you didn’t eat it with lecho, the aroma of the latter, its taste, will still come through.

Therefore, there is no need to give up the pleasure of tasting such a delicate and delicate snack. Just two hours of work, and the cure will be on yours dining table. So, if you have grown bell peppers, winter lecho is just for you. Ingredients: two kilograms of bell pepper, five tablespoons of granulated sugar, 3/4 tablespoon of salt and 800 grams of tomato paste.

Let's prepare our lecho

Wash the pepper under running water, dry it and remove the seeds and stalks. It is recommended to cut it into strips. Dilute tomato paste with water in a one to one ratio, add salt and sugar, mix. Then pour it into a deep saucepan and put it on the stove. By the way, if you have problems preparing lecho, a recipe with a photo will help you a lot. Let's return to the recipe. Let's finish vegetable mixture to a boil, pour bell pepper into it and mix into the total mass.

Cook over low heat for 20 minutes. Then we put it in jars that have been sterilized in advance and roll it up. Next is the standard procedure: turn it upside down, wrap it up and leave it to cool. After a day, remove the jars to a cool place. This one is very reliable for the winter, and if done correctly vegetable delicacy can be stored for a long time and well. At the same time, it will retain all its useful and taste qualities. And in winter, this once foreign food will decorate any of your meals, including a holiday feast.

Recipe No. 5

As already mentioned, there are a wide variety of recipes for lecho with tomato paste for the winter. And the housewives don’t really like the fact that they can’t finish everything in one day. You need to wait a day so that you can remove the finished preserves from the kitchen. IN this recipe it's fixed. Ingredients: three kilograms of pepper, 0.5 kg of tomato paste, 800 ml of water, two hundred grams of granulated sugar, 100 ml of vinegar and one spoon of salt. You should get five to six servings. We process the pepper as standard, cut it into cubes or strips, as desired. Prepare the sauce. To do this, combine water with tomato paste in a deep saucepan. Add granulated sugar and salt, mix everything thoroughly until you get a homogeneous consistency. Pour vinegar into the pan.

After dissolving the paste, place the container on the fire and wait until the contents boil. Then add pepper, bring to a boil again and cook over low heat for 30-45 minutes. The time depends on the size and quality of the pepper. If you love spicy dishes, you can add it during cooking hot peppers. As soon as the lecho is ready, remove it from the stove and immediately pour it into pre-sterilized jars. We turn them upside down and literally wrap them in a blanket or towel for half an hour. Then we can take it out of the room and put it away for winter storage.

Very delicious lecho with tomato paste, like Bulgarian lecho, preparation for the winter.

This is how we process (and eat!) 1 bag of peppers in our family. And no matter who I treat, everyone asks for the recipe for this preparation. We clean and cut peppers with the whole family and use basins. Yes, and cook it for 15 minutes and in jars. NO STERILIZATION! Simple and very tasty.

This treatment is very easy to do.

Wash the peppers, cut them in half and remove the seeds and stem. To ensure that the seeds fly out and do not remain on the pepper, tap it with the flat side of a knife a couple of times, the seeds will fly out.

You can watch my video recipe from September 11, 2016:

PHOTO report:

I don’t cut each slice, but three at a time (one and a half peppers each) - it’s much faster.

I put the chopped peppers in a clean plastic bag and weigh 2 kg. (you can do a little more, even up to 2.5 kg - the product won’t go to waste!).

We dilute the marinade (1 liter of water, 1 tablespoon of salt, 200 grams of tomato paste, a glass of sugar, 50 grams of vinegar 9%, bay leaf and peppercorns). You can take not 200 grams of tomato paste, but a jar (380 g) - even tastier. I use thick-walled 5-liter pans: a pressure cooker without a lid and already “younger” aluminum pan. I put 2 kg of pepper in each pan and cook the lecho very quickly, on two burners.

Bring the marinade to a boil, and after boiling, add the chopped pepper. Cook for 15 minutes from the moment the peppers boil in the marinade.

Place in jars and close with lids (boil the lids for 5 minutes beforehand). Makes four 700 gram jars.

I prepare lecho in such quantities (every year at the end of August or beginning of September) that it’s the most scary.))) We buy a bag of pepper, the yield is about 30 jars of different sizes. Lecho is perfectly stored at room temperature.

Try it, it's very tasty. I corrected the original recipe - I cut the vinegar in half. It turned out that the lecho is also perfectly stored and not too sour, but pleasant. This recipe has been our family's since 2008. And my dad said that I have lecho, like his mother (my grandmother) - lecho from childhood!

Many housewives want to process as many vegetables as possible and “pass off” it as LECHO. And they put onions, and carrots, and garlic. Try making my recipe at least once, just pepper, tomato paste and spices!

Everything GENIUS - SIMPLE!

Dear Hostesses! Write in the comments what do you think of my recipe? I will be very glad to receive both praise and criticism.

Good day.

We continue the conversation about which foods can be considered correct for losing weight, and which ones are not so good. This article was prompted by the controversy over the fact that various dressings and sauces for main dishes contain a lot of calories. And in general, it is not clear what they are made of. You read the ingredients - everything seems to be fine, but in fact you are not sure that it corresponds to the label.

Today I would like to offer you such an option as lecho. Yes, in our country it is more often used as a sauce and addition to the main dish. For example, lecho can be mixed with spaghetti and the result will be very good. Did you know that in the rest of the world, bell pepper lecho is eaten as a side dish? And this is not at all contrary to the principles proper nutrition. See for yourself - lecho is based on bell peppers, tomatoes and onions. All these products belong to . Add a portion to the lecho lean meat and get tasty, original and low calorie dish, rich in fiber and protein. If you're watching your diet, this is a great option.

Well, to be sure that you are eating a “pure” product, you need to take everything into your own hands and prepare the lecho yourself. And while the vegetable season is in full swing, we need to make supplies for the winter. To provide yourself with homemade supplies until spring.

The recipes I offer, of course, take time. You have to not only make it, but also roll it into jars. I tried to choose the recipes that are the simplest in terms of choice and availability of products, but at the same time the most delicious. You will lick your fingers, as they say. Instead of tomatoes, we will use tomato paste or tomato juice to speed up the process.

Bell pepper lecho with tomato paste

Let's start with the classic recipe, and along the way we will add our own “tricks” to the recipes.

To prepare classic lecho with tomato paste you will need:

Bell pepper – 2kg
Tomato paste – 500g
Water - 0.5l
Vegetable oil – 200ml
Vinegar 9% – 100ml
Sugar - 150g
Salt - 1 tbsp.

It is better to use refined oil so that there are no “foreign” odors

Preparation:

Wash and cut the pepper. Remove the pulp and seeds. You can cut it into cubes or strips. Neither taste nor consistency depends on the form ready-made dish will not change. Do as you please. Take a pan of a suitable size, taking into account that all the ingredients should fit in it. Sprinkle pepper there.

In a separate bowl, combine water, salt, sugar and tomato paste. Place on the fire and bring to a boil, stirring constantly.

Then pour the resulting dressing into a pan with pepper, add vegetable oil, mix everything well and put the pan on low heat.

After the lecho boils, the cooking process should continue for another 15 minutes. Don't forget to stir it periodically during this time. When 15 minutes have passed, pour vinegar into the pan and let it boil (this will take about 5 minutes), after which you can remove the pan from the heat.

Spoon the still hot lecho into pre-prepared sterilized jars. From the amount indicated in the ingredients you will get 5 half liter cans. You can use jars with a screw-on lid, or you can roll them up the old fashioned way.

In order to check the tightness, the jars need to be turned upside down, placing them on a cotton towel. After making sure that everything is fine, you need to wrap the jars and leave them until they cool completely. Then store them in a cool, dark place. Do you have a cellar?

So, by spending no more than one hour, you can prepare not just a winter supply of vitamins, but a complete dietary side dish.

Bell 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 widespread vegetable and the remaining ingredients were sent in order to obtain more product at the exit. However, this option is very successful flavor combinations and therefore very popular.

Ingredients:

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

If you want to use tomato paste instead of tomatoes, then prepare another half liter of boiled water to dilute it.

Preparation:

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.

In general, the more often you stir, the better. It won't burn

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.

After this, remove the pan from the heat and place the still hot mixture into sterilized jars. Fill to the very top and close or roll up the jars. Turn them upside down and place them on the lid until they cool, wrapping them in a towel.

The most convenient volume seems to me to be 0.5 liter jars. From the amount of ingredients that I gave at the beginning, you will get 8 half liter jars of delicious home treatment with onions and carrots.

Bell pepper lecho with zucchini

But such lecho can really successfully replace a side dish for meat. Because in fact it will be more likely not a cure, but vegetable stew from foods rich in , which will have a beneficial effect on digestion in the short term and on your figure in the long term. In this case, the zucchini will be the main component of the dish.

Ingredients:

Zucchini – 1.5kg
Bell pepper – 3 pcs (300g)
Tomatoes - 1kg or 500ml tomato paste
Carrots – 3 pcs (250g)
Onions - 3 pcs
Sunflower oil – 150ml
Vinegar 9% - 3 tbsp
Sugar - 2 tbsp
Salt - 1 tbsp
One hot pepper for those who like it spicy

Preparation:

First of all, let's prepare the zucchini. A well-ripened fruit is quite suitable for treatment. Peel it, cut it lengthwise and remove all the seeds. Then cut it into small cubes.

Then prepare the bell pepper. We remove the stalk, cut it, remove the seeds and partitions and cut into cubes or strips.

Then finely chop the onion and grate the carrots.

The difference between this recipe and the previous ones is that before you cook the lecho, you need to first fry the zucchini. Therefore, you need to use a thick-walled pan as a cooking container. And ideally - a cauldron.

We put it on medium heat, pour sunflower oil into it and add the zucchini. Next we send carrots and onions.

Fry the mixture for 40 minutes, stirring occasionally.

After 40 minutes, pour into the pan tomato paste prepared in a blender, or store-bought from a jar, diluted in half a liter of boiled water. And then add the bell pepper.

At the same time, add sugar and salt and mix everything thoroughly. After this, leave the mixture to simmer for 15-20 minutes.

5 minutes before the end of cooking, add vinegar to the lecho. Let it boil one last time and remove from heat.

After this, put the still hot mass into pre-sterilized jars and close with boiled lids.

Next, we perform the usual actions, turn the jars over to make sure they are sealed, cover them with a towel and leave them like that until they cool. After which they can be sent to a dark and cool storage place.

Is it possible to make lecho without vinegar?

Many people perceive vinegar as a spice designed to give winter preparations a characteristic taste to which we have become accustomed since childhood. But he plays a much more important role. Vinegar is needed to prevent bacteria from developing in the jar and to prevent spoilage of the product. If your jars begin to explode and shoot off the lids, it means that the bacteria still managed to survive in them and the fermentation process began with the release of carbon dioxide. And the product is spoiled.

In the case of lecho, all products pass heat treatment and it seems like bacteria don’t have a chance. But there are still banks. Where is the guarantee that sterilization took place in ideal conditions? It is very difficult to create them in the kitchen.

The acidic environment created by vinegar prevents the development of bacteria and allows the contents of the jars to be preserved for a long time. This is good. The bad news is that such products are not recommended for people suffering from high stomach acidity, gastritis, ulcers and other gastrointestinal diseases.

In this case, you can replace acetic acid for lemon based on 1 tbsp per two liter jar. Lemon acid milder in taste and less irritating to the gastric mucosa.

If you decide not to use either one or the other, then you risk being left without your supplies in just a couple of weeks.

Video lesson on making lecho from bell peppers with zucchini

Well, for those who, after reading the article, want lecho right now, watch the video from the first channel on how to prepare lecho so that you can enjoy it right now.

Well, that's all I have for today. Bon appetit and be healthy.

Lecho is Hungarian National dish. Appetizing snack goes well with a variety of dishes. Traditionally it is prepared with grilled meat. Each housewife has her own way of preparing a dish. Lecho with tomato paste is the simplest and most common recipe. Several ways to prepare the snack will be described below.

Lecho in every home

Sooner or later, every housewife thinks about how to prepare lecho. Residents of different countries liked this dish so much that for many it became practically the main preparation for the winter. Obtained through various culinary experiments recipes were passed down from one generation to another. Today there are a great many of them. The classic Hungarian salad was prepared with the addition of bacon, fried on pork fat. The recipe for preparing Bulgarian lecho surprises with its brevity. It is made using tomatoes and sweet peppers. Delicious side dish, prepared by Russian housewives, is more varied. It may include zucchini, eggplant, carrots, cucumbers, onions and other vegetables. From this article you can learn how to prepare lecho with tomato paste. The recipes for this preparation for the winter are very simple and very varied.

Lecho with the addition of tomato paste. Ingredients

In order to cook tomato lecho, we need:

sweet bell pepper - 4 kilograms;
granulated sugar - 200 grams;
sunflower oil - 200 milliliters;
salt and allspice - to taste;
tomato sauce- 1 liter.

Method for making lecho with tomato paste

First you need to prepare the pepper. He can be different colors and any sizes. The main thing is that the vegetable is meaty and juicy.
Next, you need to wash the pepper, remove the seeds, cut off the tails, and cut each vegetable into four equal parts.
Then you need to turn on the stove, take a large saucepan with a thick bottom and pour tomato sauce into it. Combine it with sugar and sunflower oil and put on low heat.
Bring the tomato sauce to a boil, stirring constantly. Next, you need to pour pepper into it, add salt, season with pepper and cook for about 20 minutes.
Next, you need to add vinegar to the resulting mass and remove the pan from the stove.
Jars for lecho must be washed, then sterilized in water or steam bath. Glass containers should be heated in boiling water for 20 minutes until they are completely warm. The lids need to be boiled for about 10 minutes.

Next, the hot salad must be placed in jars and tightly rolled up with lids. The containers should be turned upside down and wrapped in a warm blanket overnight. In the morning, the jars can be moved to a cool place for long-term storage. The snack will have time to brew in seven to eight days, but it is better not to open the jars until frost. Now preparing lecho will become simple and understandable for you.

Lecho with carrots. Ingredients

Another way to prepare a savory side dish. It involves the use of the following products:

vegetable oil - 250 milliliters (1 cup);
tomato paste - 1 liter;
carrots - 1 kilogram;
sugar - 250 grams;
vinegar (6%) - 1 glass;
bell pepper - 3 kilograms;
salt - 1 tablespoon.

Lecho with carrots. Cooking method

First you need to combine oil, tomato paste and vinegar in one container. After this, sugar and salt should be added to them.
Now the resulting mass needs to be put on low heat and brought to a boil.
Next you need to add to hot marinade finely chopped carrots and pieces of peeled sweet pepper.
Then the vegetables need to be kept on low heat for eight minutes.

So the delicious lecho is ready. A photograph of the prepared dish can be seen in this article.

Lecho with rice. Ingredients

Many people are interested in how to cook lecho with rice and tomato paste. Prepared in this way for the winter, it turns out very satisfying and nutritious. To prepare it you will need the following ingredients:

Bell pepper- 1 kg;
rice - 250 grams (1 cup);
carrots - 1 kilogram;
tomato paste - 1 liter;
onions - 1 kilogram;
sugar - 250 grams;
vegetable oil - 500 milliliters;
vinegar - 100 grams;
salt - 3 tablespoons.

Lecho with rice. Recipe

First, you should prepare washed and peeled vegetables: cut the pepper into large pieces, chop the carrots, chop the onion.
Then salt, sugar, vegetables, rice, oil and tomato paste should be mixed in one pan.
After this, the resulting vegetable mass must be put on fire, allowed to simmer and cook for 50 minutes.
Now you need to add vinegar to the lecho with tomato paste, the recipe for which is described in this article.
Next, the dish needs to be placed into containers, rolled up with lids and left to cool under a warm blanket until the morning. Lecho with rice is ready.

Lecho "Swallow". Ingredients

The author of this article has found another way to make lecho with tomato paste. Recipe for cooking with this original name differs from the above in that here no oil is added to the appetizer. To prepare lecho "Swallow" you will need the following products:

sugar - 6 tablespoons;
vinegar (9%) - 2 tablespoons;
salt - one heaped tablespoon;
bay leaf, peppercorns - to taste;
sweet pepper - 2 kilograms;
tomato paste - 800 grams;
red pepper - 1 teaspoon.

Lecho "Swallow". Cooking method

First of all, tomato paste must be diluted with water in a 1:1 ratio.
Then you need to add spices, salt and sugar to it. The mixture should be brought to a boil.
Next, add the sweet pepper cut into large slices into the boiling marinade.
The mixture should be kept on the stove for 20 minutes. At the end of cooking, you need to add vinegar to it.
Now you can pour lecho with tomato paste into sterilized jars.

The recipe for this dish is very easy to follow and takes very little time.

Lecho with beans. Ingredients

At the very end of this article I would like to consider a method for preparing lecho with tomatoes and beans. Such savory snack Your family will love it and go with any dish. To make it, it is better to use white beans. It looks very impressive against the background of red lecho. To prepare this aromatic dish you need the following ingredients:

dry beans - 500 grams;
vegetable oil - 1 cup;
sugar - 1 glass;
tomatoes - 3.5 kilograms;
vinegar essence - 2 tablespoons;
sweet pepper - 2 kilograms;
salt - 2 heaped tablespoons;
hot pepper - 1 piece.

Lecho with beans. Cooking method

First of all, you should soak the beans overnight. The next day it must be boiled until full readiness and rinse thoroughly.
Then the tomatoes need to be passed through a meat grinder. The resulting tomato mass should be poured into a saucepan, combined with sugar and salt, and kept on low heat for 20 minutes.
Now you should add chopped tomato paste in large pieces pepper and simmer at low temperature for about 15 minutes.
Next, add to the vegetable mixture boiled beans and cook for about 10 minutes.
Then you need to pour the vinegar essence into the pan and immediately remove the dish from the stove.

Lecho with beans is ready. The hot product should be quickly poured into glass containers and covered with lids. This aromatic preparation will be delicious for the winter and useful addition to a wide variety of dishes. Bon appetit and good mood!

Agree, there is nothing tastier than homemade preparations. Whatever overseas seasonings are added to “factory” canned food, they do not give that special aroma, that indescribable taste that you feel when you open the jar homemade pickling. That’s why housewives collect and pass on, as a great gift, recipes for preparing pickles, revealing their secrets only after long preparatory conversations. The recipe below for lecho with tomato paste for the winter allows you to enjoy an incomparable dish all year round. It is believed to be a Hungarian delicacy, but what is tasty is suitable for everyone. Try it!

Classic lecho recipe with tomato paste

For the recipe " Classic recipe lecho with tomato paste" you will need the following ingredients:

Tomato paste – 500 grams,
Sugar – 150 grams,
Water – 0.5 liters,
Vegetable oil – 0.2 liters,
Vinegar 9% – 0.1 liters
Salt – 1 tablespoon.

Preparing the recipe “Classic recipe for lecho with tomato paste”

Wash the peppers, remove the stems and seeds.
We cut it randomly into several parts.
In a cooking container (basin or pan with a thick bottom) combine tomato paste, water, sugar and salt. Stir and put on fire.
Pour vegetable oil into the boiling tomato mass. Mix.
Add pepper. Mix thoroughly.
After the lecho boils, cook it for 20 minutes.
5 minutes before the end, add vinegar, mix thoroughly, let it boil and remove from heat. Pour the hot lecho with tomato paste into sterilized jars and screw on the boiled lids.
Wrap up. Let it cool. Store in a cool place.

How to prepare zucchini lecho for the winter: recipes with tomato paste

Ingredients:

Zucchini - 2 kg;
bell pepper- 1 kg;
Tomato paste - 400 g;
Water - 1 glass;
Vegetable oil- 300 g;
Granulated sugar- 150 g;
Vinegar 9% – 70 g
Salt - 1 tbsp. spoon;
Ground red pepper - 1/2 teaspoon.
Complexity: light

Preparation:

To prepare the marinade, dilute tomato paste in a glass of water. Add vegetable oil, sugar, season with salt and pepper. Mix thoroughly and put on fire.
After boiling, add zucchini cut into large cubes and bell pepper. Boil the lecho for about half an hour.
Ten minutes before completion culinary process add vinegar.
Divide the lecho into pre-prepared jars and roll up. Ready-made jars Turn the lecho upside down and wrap until it cools.

Lecho with tomato paste

There are not so many recipes where the main ingredient is bell pepper; lecho is a worthy representative of salads made from this tasty, and, most importantly, healthy vegetable. There are a lot of recipes for making lecho, so everyone can choose one to suit their taste: Bulgarian lecho, lecho with garlic and onions, with carrots and so on.
The only “disadvantage” of pepper lecho for the winter is the duration of preparation; the longest procedure is cooking the tomato, however, the most resourceful housewives were able to find a way out - they replaced freshly prepared tomato juice with juice diluted from tomato paste. Thus, the taste of lecho with tomato paste does not change and the cooking time is reduced.

Ingredients:

Bell pepper – 2.5 kg;
Carrots – 0.5 kg;
Tomato paste – 250 g;
Rock salt – 1 tbsp;
Granulated sugar – 150-200 g (if the tomato paste is sweet, then the amount of sugar can be reduced);
Vegetable oil – 200 g;
Vinegar essence– 1 incomplete teaspoon;
Water – 1 liter.

Preparation:

Wash the pepper, remove the stalks, cut into several pieces - into boats.
Peel the carrots, wash them, grate them. Dilute tomato paste in water, mix with salt and sugar, pour in peppers and carrots. Bring to a boil over low heat and cook for ten minutes with constant stirring, then add vegetable oil, vinegar and cook for another 5-7 minutes.
Place the finished lecho hot into sterilized jars and roll up. Lecho with tomato paste recipe is ready!
Bon appetit!

Lecho with tomato paste

Ingredients:

380 g (1 can) tomato paste,
1:2 water (i.e. 2 pasta jars),
3 tbsp. Sahara,
2 tsp salt,
4 tbsp. table vinegar 9%,
400 g (3 pcs.) carrots (already peeled),
1 kg (6 pcs.) pepper (also prepared).

How to cook step by step:

Burner cut the carrots and peppers into large pieces on a wavy grater.
I poured 1 can of tomato paste into a saucepan, filled it with 2 cans of pasta with water, added salt and sugar and brought to a boil.
Add carrots to the boiling tomato and cook for 10 minutes.
Meanwhile, pour boiling water from the kettle over the chopped peppers and let them sit for 5 minutes so that the bitterness comes out.
Then I drained the water, and added the pepper to the pan with the carrots and 4 tbsp there too, just to be on the safe side. vinegar. The vinegar is not felt in the lecho, but the soul is calm that nothing will murmur.
Cooked for another 5 minutes, poured into oven-fried jars and sealed with screw caps. I left it to cool with the lids down.
That's it - lecho with tomato paste is ready!

Zucchini lecho with tomato paste for the winter

Ingredients:

tomato paste - 300 g;
bell pepper - 700 g;
tomatoes - 700 g;
zucchini - 2-3 pcs.;
onion- 2-3 pcs.;
water - 1 l;
salt - 1 tbsp. spoon;
sugar - 1 tbsp.;
vinegar - 125 ml;
vegetable oil - 250 ml.

How to prepare Zucchini Lecho with tomato paste for the winter:

Dilute tomato paste in water and mix with salt, sugar, vegetable oil and vinegar. Put the sauce on the fire and cook until it boils over medium heat, then leave to simmer for 10 minutes until thickened.
In the meantime, let's start preparing the vegetables. It is better to cut peppers for lecho with tomato paste into rings or half rings, onions in the same way, zucchini and tomatoes into cubes. As soon as everything vegetable ingredients will be prepared, we begin to put them in the sauce. Peppers and onions come first; they should be boiled for 10 minutes. Next, add the tomatoes and zucchini and continue cooking for another 15-20 minutes.
We taste the finished lecho and add the necessary spices to taste, if necessary. You can serve lecho immediately, or you can close it for the winter.
To prepare for the winter, the recipe needs to be increased by the right amount and after cooking, put the lecho in sterilized jars and roll up the lids.

Lecho with tomato paste for the winter: recipe

Ingredients:

We will cook based on the fact that we have 2 kg of sweet bell pepper. It will require:

Tomato paste about 1 liter,
Vegetable oil 300 grams,
Table vinegar 100 ml,
Onions and carrots 800 grams each,
Salt 2 tbsp. spoons,
Granulated sugar 200 grams,
Garlic 2-3 cloves.

And all this will be stewed in 2 liters of water, and the output will be about 5 liters of delicious lecho.

Preparation:

In order for the work to go smoothly, the vegetables must first be washed and allowed to dry. Check that your household has all the listed products so you don’t have to run to your neighbor for a glass of sugar or a bottle of butter.
Pay special attention to the jars in which the product will be stored. The shelf life depends on their sterility. And it happens that housewives complain that they were given a bad recipe for lecho with tomato paste for the winter, and they themselves were simply too lazy to prepare the jars.
No the best remedy than frying containers in the oven. For this:
Banks are washed with soda,
Place on a rack in the oven, neck down,
Heat the cabinet with dishes to a temperature of 120 degrees,
Turn off and allow the jars to cool until warm.
The hot lecho is placed in absolutely clean jars and rolled up. Read more

Preparation:

Now we start to get creative. Tomato paste needs to be diluted in water, the resulting solution is the same tomato juice, put it on the fire and bring to a boil. While the filling is heating up, peel the carrots, grate them, and after the “juice” boils, put the carrots in the pan, add sugar and salt, immediately reduce the heat to low and cook for 10 minutes.
While the carrots are cooking tomato juice, clean the sweet pepper, cut it into cubes. Cut the prepared onion into half rings. Then put both products into the same pan and cook for another 15 minutes.
At this time, take the garlic and chop it finely. Let's prepare the oil and vinegar. A quarter of an hour has passed - add the remaining ingredients and continue cooking until done.
We remove the jars from oven and lay out the lecho. It’s great if a couple of spoons didn’t go into the jars - there will be something for your family to taste. And believe me, such a cure will not stagnate in your cellar for a long time. Bon appetit!