The most delicious lecho with tomato paste. Pepper lecho for the winter. Grandma's simple pepper lecho

Agree, there is nothing tastier than homemade preparations. Whatever foreign seasonings are added to “factory” canned food, they do not give that special aroma, that indescribable taste that you feel when you open a jar of 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 for 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 the end of the cooking process, add vinegar.
Divide the lecho into pre-prepared jars and roll up. Turn the finished jars of lecho upside down and wrap until cool.

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 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.;
onions - 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 all the vegetable ingredients are prepared, we begin to add them to 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 in the required quantity 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.
There is no better way than frying the container 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 boiled in tomato juice, peel the sweet peppers and cut them 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 take the jars out of the 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!

In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “Culinary Eden” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!

Ingredients:
1.4 kg green sweet pepper,
600 g tomatoes,
2 onions,
80 g pork fat,
50 smoked bacon,
5 g paprika,
salt to taste.

Preparation:
Peel the green pepper pods and cut lengthwise into 8 pieces. Place the tomatoes in boiling water for a few seconds, then in ice water, peel them and cut into quarters. Cut the onion into half rings. Put the fat in a saucepan and fry the bacon, cut into small cubes, until transparent, add the onion and brown until golden brown. Add paprika, stir and place chopped tomatoes and peppers in the pan. Add salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce heat. Simmer until done.

This is the same recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But this lecho recipe is not very suitable as a preparation for the winter, unless you take a chance and sterilize the jars for half an hour. Among culinary specialists, the most common recipe is Bulgarian lecho and many of its variations.

Bulgarian lecho (without vinegar)

Ingredients:
1 kg sweet pepper,
1 kg tomato puree,
2 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut multi-colored peppers lengthwise into wide strips or squares. Boil fresh tomato puree (passed through a meat grinder or chopped in a blender) by 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring. Roll into sterilized jars.

Ingredients:
4 kg tomatoes,
5 kg pepper,
1 stack Sahara,
2 tbsp. salt,

2 tbsp. 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, place in sterilized jars and seal.

Ingredients:
2 kg pepper,
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp. salt,
3 tbsp. Sahara,
10 cloves,
2-3 pods of hot pepper,
300 g garlic,
10 peas of allspice.

Preparation:
Pass peeled tomatoes through a sieve or grind in a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Place hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg sweet pepper,
500 g carrots,
1 liter of tomato juice,
1 tbsp. salt,
½ glass of sugar,
½ cup vegetable oil,
1 tsp 70% vinegar,
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Place hot into sterilized jars and seal.

Ingredients:
2.5 kg tomatoes,
1.5 kg sweet pepper,
1 onion,
30 g garlic,
1 tbsp. salt,
2 tbsp. Sahara,

4-5 bay leaves,
¼ tsp. ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Press through a sieve to remove seeds. Cut the pepper into strips, the onion into half rings, add everything to the tomato puree. Add salt, sugar, pepper, bay leaf and simmer covered until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, and roll up. Wrap until cool.

Ingredients:
3 kg sweet pepper,
3 kg onions,
4 kg tomatoes,
1 tbsp. paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut the onion into half rings, the pepper into wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion in olive oil until translucent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer covered for another 10 minutes. Place into jars and roll up.

Lecho (without vinegar)

Ingredients:
1 kg of tomatoes,
1 kg pepper,
2 tbsp. vegetable oil,
1 tbsp. salt.

Preparation:
Remove skin from tomatoes and chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Add salt, boil for another 5 minutes, place in sterilized jars and roll up.

Ingredients:
3 kg tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar,
2 tbsp. salt,
2-4 tbsp. Sahara.

Preparation:
Grind the skinless tomatoes into a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Place in sterilized jars and seal.

Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots,
1 head of garlic,
2-3 tbsp. salt,
75 ml 9% vinegar,
200 g sugar,
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Add bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, add vinegar. Place hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice,
1 kg carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp. salt,
100-150 g garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Place everything except the garlic and herbs in layers in a saucepan, pour in tomato juice, and cook for 20 minutes from the moment it boils. Then add chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Lecho is prepared not only from sweet peppers; resourceful cooks have come up with many recipes for lecho from other vegetables. We offer you several interesting recipes.

Ingredients:
2 kg zucchini,
1 kg sweet pepper,
400 g tomato paste,
1 glass of water,
150 g sugar,
300 g vegetable oil,
1 tbsp. salt,
½ tsp. ground red pepper,
70 g 9% vinegar.

Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Place chopped zucchini and pepper into the boiling marinade and simmer for 30 minutes. 10 minutes before the end of cooking, add vinegar. Roll up and wrap until cool.

Spicy zucchini lecho

Ingredients:
3 kg zucchini,
100 g garlic,
6 sweet peppers,
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp. salt,
1 cup 9% vinegar,
1 cup of sugar.

Preparation:
Mince garlic, sweet and bitter peppers, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Add zucchini to the tomato mixture and cook for another 20 minutes. Place hot into sterilized jars and seal.

Lecho from overripe cucumbers

Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1 kg sweet pepper,
200 g sugar,
200 g 6% vinegar,
300 g butter,
3 tbsp. salt,
1 head of garlic.

Preparation:
Grind the tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers; if they are too hard, cut into slices and place in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Place in sterilized jars and seal.

Cucumber lecho

Ingredients:
3 kg cucumbers,
1 kg of onion,
1 stack Sahara,
1 tbsp. salt,
½ cup vegetable oil,
½ glass of water,
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.

Preparation:
Mix all ingredients except cucumbers and simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Place hot in sterilized jars and roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplants,
2 tbsp. salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Add the peppers cut into large cubes, unpeeled eggplant into cubes, bring to a boil, cook for 25-30 minutes, place hot in sterilized jars, and roll up.
Good luck preparing your lecho for the winter!

Larisa Shuftaykina

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1.Lecho in Bulgarian.
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4 kg - tomato, 3 kg - pepper, a glass of peeled garlic, 1 tbsp - hot pepper, 2 tbsp - salt, 1 tbsp - granulated sugar, 1 tbsp - butter.
Pass tomatoes, garlic and hot pepper through a meat grinder.
Add salt, sand and oil. Boil for 15 minutes from the moment
boiling. Then add chopped pepper. Cook for 20 minutes from the moment of boiling. Place in sterilized jars, roll up and
cover warmly until morning. Yield 5 - 6 liters (depending on the juiciness of the tomato)

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2. AN EXTRAORDINARY TASTY LECHO!
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The time for preparations has begun.

LECHO - 3 kg of tomato, 1 kg of pepper, 1 kg of carrots, 1 kg of onion, 1 glass of sugar, 3 tbsp. l. salt, 300 mg vegetable oil, 1 tsp. hops-suneli, bunch of parsley, 1 tbsp. l.vinegar 9%

Pass the tomatoes through a meat grinder, put on the stove, and boil for 20 minutes. Chop the pepper, onion, and grate the carrots on a coarse grater.

Then salt, sugar, butter, vegetables, hops - suneli, add parsley to the tomatoes and simmer for 30 minutes from the moment of boiling, vinegar at the end of cooking.

Place in sterilized jars and close with lids.

Try lecho, it turns out very tasty. I made a double portion, I got 22 0.5 liter jars.

SHARE YOUR RECIPES IN THE COMMENTS, LET EVERYONE SEE THEM!))

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3.Lecho with rice for the winter according to the classic recipe
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To prepare we will need:

Tomatoes – 3 kg;
sweet red pepper – 1 kg;
magpie onion or other type – 1 kg;
carrots – 1 kg;
rice - 1 tbsp.;
granulated sugar - 1 tbsp.;
refined oil – 300g;
table vinegar - 50 ml;
salt – 1.5 tbsp. spoons.

The onions are cut into half rings, the peppers are cut, and the seeds are removed from them. After peeling the pepper, cut it into medium strips. The carrots are peeled and grated on a coarse grater.

The white areas of the stalk are removed from the tomatoes, after which they are rubbed in the same way as carrots. Tomatoes can also be minced.

Rice must be washed and placed with vegetables, add refined oil, salt and sugar, mix everything.

Place the contents of the pan on low heat again for 35 minutes; the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Lecho with rice is placed in sterilized jars and sealed with sterilized lids.

The finished jars need to be wrapped in something and left for 24 hours.

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4.Lecho with carrots
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Carrots - 1 kg;
Red sweet pepper - 5 kg;
Tomatoes - 5 kg;
Refined sunflower oil - 200 ml;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Vinegar 9% - 100 ml;
Sugar - 230 g;
Salt - 2 tbsp. l.

This quantity makes 8 liter jars.

Preparation:

1. Wash the tomatoes, cut into large pieces, removing the stem. Grind into puree using a blender or meat grinder.
2. Wash the carrots, peel off the top thin layer and grate on a coarse grater.
3. Wash the sweet peppers, remove the core and stalks. Cut the pulp into thin strips.
4. Combine tomato puree and carrots in a large saucepan or basin and cook for 20 minutes. Add sweet pepper and cook for another 20 minutes.
5. Add vegetable oil, vinegar, salt, sugar, chopped hot pepper and garlic. Stir and cook for 10 minutes.
6. Place into sterile jars. Close. Wrap in a woolen blanket for a day until it cools completely.

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5.Georgian lecho
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To prepare you will need:

Tomatoes – 3 kg;
bell pepper – 3 kg;
carrots – 1.5 kg;
onions – 1.5 kg;
sugar – 200 g;
vinegar – 100 g;
sunflower oil – 50 g;
salt - to taste.

Preparation:

1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until you obtain a puree.
2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil.
3. Peel the carrots and onions, wash and dry. Grate the carrots on a coarse grater, cut the onions into half rings, feathers or cubes.
4. Place carrots and onions in boiling tomato puree, stir and, stirring occasionally, cook over low heat for 40 minutes.
5. Wash the bell pepper, remove stems and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before it’s ready, put bell peppers in a pan with boiling vegetable mixture, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho thoroughly.
7. Place the hot vegetable mass into prepared (sterilized) jars, cover with lids and roll up.
8. Turn the jars with the preparation upside down, wrap them well and leave until they cool completely.

You can store jars of preserves in the refrigerator, pantry or cellar.

Georgian lecho can be served as an independent snack or as an excellent addition to various meat dishes, boiled potatoes, and porridges. In addition, this lecho can be used to prepare soups and gravies.

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6. Zucchini lecho with garlic 💣
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To prepare you will need:

Zucchini - 2 kg;
sweet pepper - 1 kg;
garlic - 15 cloves;
vegetable oil - 1/2 cup;
tomato paste - 400 gr.;
black pepper - 5-6 peas;
bay leaves - 5-6 pcs.;
9% vinegar - 1/2 cup;
sugar - 2/3 cup;
salt - 1 tbsp. spoon.

Preparation:

1. Peel the zucchini from the skin and seeds, cut into cubes.
2. Wash the sweet pepper, remove the seeds, cut into strips.
3. Combine zucchini and pepper in a saucepan. Add salt, sugar, vegetable oil, tomato paste and a little water (1-2 cups).
4. Simmer for 40 minutes. At the end of cooking, add chopped garlic, black pepper, bay leaf and vinegar.
5. Pack the hot lecho into sterilized jars and roll up.

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7.Lecho without water and vinegar
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To prepare you will need:

Red tomatoes - 3 kg;
bell pepper - 1.5 kg;
garlic - 1 head;
bitter red pepper - to taste;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.

Preparation:

1. Cut the tomatoes, put them in a saucepan, add salt, sugar, hot pepper and put on fire.
2. Once it boils, pour in the pepper, cut into strips.
3. After 30 min. After this mixture boils, add chopped garlic, place in jars and roll up.

⚠ All proportions can be varied, depending on the availability and quality of vegetables (very juicy, dry, a lot of something, not enough of something, etc.). If desired, for those who are particularly picky, you can first remove the skin from the tomatoes by pouring boiling water over them. You can replace tomatoes with tomato juice. ⚠

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8. Cucumber and tomato lecho 🍅
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To prepare you will need:

Cucumbers – 2.5 kg;
tomatoes – 1.5 kg;
carrots – 3 pcs. large;
bell pepper – 4 pcs.;
hot pepper – 2 pcs.;
garlic – 1 head;
sugar – 0.5 cups;
sunflower oil – 0.5 cups;
salt – 1 tbsp;
vinegar 9% - 0.5 cups.

Preparation:

1. First you need to prepare all the vegetables: wash and peel.
2. Grind the tomatoes, hot peppers and garlic in a meat grinder.
3. Grate the carrots on a coarse grater, cut the bell pepper into thin strips.
4. Cut the cucumbers into half-centimeter thick slices.
5. Fry the carrots and bell peppers in a small amount of vegetable oil.
6. Add fried carrots and peppers, chopped bell peppers, salt and sugar, the remaining oil to the tomato mass, pour in vinegar.
7. Put the mixture on the fire and bring to a boil, remove the resulting foam and cook for 10 minutes.
8. Then add chopped cucumbers to the tomato mixture and mix gently.
9. Wait for the lecho with cucumbers to boil again and cook over low heat for another 15 minutes.
10. Place the finished lecho in dry, sterilized jars and seal with dry, sterile lids.
11. Turn the jars upside down and let them cool completely.

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9.Recipes for lecho with rice for the winter.
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For the first version of lecho you will need the following products:
- tomatoes – 3kg,
- sweet red pepper – 1 kg,
- magpie onion or other type – 1 kg,
- carrots – 1 kg,
- rice – 1 tbsp.,
- granulated sugar – 1 tbsp.,
- refined oil – 300g.,
- vinegar 9% - ¼ cup,
- fine sea salt – 1.5 tbsp. spoons.

It is better to prepare all the products in advance so that everything is at hand. All vegetables must be washed thoroughly.

Onions are cut into half rings approximately 2 mm thick.

The peppers are cut, and the seeds are removed from them and washed again. After peeling the pepper, cut it into medium strips.

The carrots are peeled and coarsely grated.

In tomatoes, the white areas at the stalk are removed and rubbed, just like carrots. Tomatoes can also be passed through a meat grinder.

Afterwards, all the chopped vegetables are transferred to a saucepan, mixed and placed on medium heat. When the vegetables boil, cover the pan with a lid, reduce the heat and leave for another 20 minutes.

Rice must be washed and placed with vegetables, as well as refined oil, salt and sugar, mix everything.

The contents of the pan are again placed on low heat for 35 minutes, the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Now you need to sterilize the jars. First you need to wash them, then they are sterilized in a water bath. It is better to prepare the jars in advance. Lecho with rice is put into jars and covered with lids that need to be boiled.

The finished jars need to be wrapped in something, for example, a blanket and left for 24 hours.

Pepper lecho with rice for the winter

For the second option you will need almost the same products:

Tomatoes - in the same quantity
- sweet red pepper – 0.5 kg.
- white onion – 0.5 kg.
- carrots – 0.5 kg.
- rice - a glass,
- sea salt to taste,
- refined oil – 1 and ½ cups,
- ground allspice to taste,
- sugar - a glass,

This recipe differs from the previous one due to the preparation of the rice. Rice for salad can be any kind, long, steamed, or round.

First, you need to boil water and wash the rice in cold water at least 3 times. Next, it is poured into a ladle, filled with boiling water, mixed and covered with a lid. It is better to additionally wrap the rice in something warm.

Cream tomatoes are ideal for this recipe because they are meaty. Tomatoes need to be washed and scalded with boiling water to easily remove the skin. Next, they are cut into small pieces, placed in a food processor and chopped. The resulting puree is placed in a saucepan and cooked for about an hour over low heat.

For this recipe, it is better to take white onion; it must be peeled, washed and cut into half rings. Carrots, as in the previous recipe, are washed and coarsely grated. Do the same with pepper as in the first option.

All chopped vegetables are placed in a pan where the tomatoes are boiled and left to simmer for half an hour.

Now back to the rice. It needs to be washed and added to the vegetables, and also vegetable oil, sugar, salt and ground allspice are added there. As for the last ingredient, it is better to grind it yourself rather than buy it in the store, this will only make the lecho taste better. The entire contents of the pan are simmered for another 5 minutes.

The finished lecho should be placed in previously sterilized jars only while hot. Afterwards, roll up the jars using boiled lids and roll them into a warm blanket.

These recipes are not very different from each other, but they have different tastes. My family prefers the second option because there is no vinegar.
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10.Lecho
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A recipe proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it!!!

P.S.: We try to select only the most interesting ideas, useful tips and delicious recipes! We invite you to join our friendly team.

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

1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.
2) boil for 30 minutes, then add pre-cut pepper
3) boil for another 5-10 minutes
4) roll into jars, turn over, wrap until completely cool
I always take jars with a screw cap, sterilize them in the oven (put them in a cold place so they don’t burst and sterilize them for 30 minutes). Lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without refrigeration all winter.
You can eat lecho the next day.
Bon appetit!

Lecho is everyone’s favorite dish. There are many different options for its preparation, differing in ingredients and taste. Lecho itself is unique; it can be consumed simply as an appetizer or as a component of first and second courses. Below are the best recipes for pepper and tomato lecho.

To begin with, it’s worth presenting a recipe for the usual lecho made from pepper and tomatoes for the winter. This is a simple preparation known all over the world. The dish is easy to make and has a pleasant taste.

Ingredients:

Bell pepper – 2 kg;
Tomatoes – 2 kg;
Sugar - half a glass;
Vegetable oil - half a glass;
Salt – 1 tbsp. l. with a slide;
Vinegar 9% – 3 tbsp. l.

Interesting!

If desired, the pepper for lecho can be cut not into slices, but in any other way. The main thing is that the pieces are not large, otherwise getting such pepper out of the jar will be problematic.

Preparation:

The first step is to peel the pepper. The tail and the core with seeds are removed. The peeled pepper halves should yield exactly 2 kg. Then each half is divided into 2-3 more parts to form small strips.
The tomatoes are washed together with the pepper, then they are dried, divided into 4-6 parts and ground into puree. If you don’t like the skin, you can remove it in advance. The simplest option is to make a cross-shaped cut on the fruits and pour boiling water over them. After this, the skin will come off easily. It is removed, and then the tomatoes are twisted. Thus, you get a tender tomato puree without skin.
To cook lecho, you need to prepare a large basin. Pour vegetable oil into it, add sugar, salt, tomato puree and mix. Over medium heat, bring the marinade to a boil.
When the tomato puree boils, add pepper pieces into it and boil again. You need to cook the dish for no more than 35 minutes, maybe a little less. To prevent the vegetables from burning, the lecho is constantly stirred with a wooden spoon.
When the lecho is ready, remove the pan, add vinegar and stir the dish.
While the dish is still hot, it is poured into hot, sterilized containers and sealed.

The finished preserve should stand with its hangers down under the blanket all day. Then you can put it away in the pantry.

The amount of sugar in different lechos is changed to taste. Sugar adds sweetness to the dish and neutralizes the acidity of the tomatoes and vinegar. So you can’t cook without it at all, but each housewife must decide for herself how much to put in a dish.

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Fragrant, vegetable lecho is prepared using not only peppers and tomatoes, but also other ingredients. The version of the dish presented below also includes onions and spices.

Ingredients:

Tomatoes – 4.5 kg;
Sweet pepper – 4 kg;
Onions – 500 g;
Sunflower oil – 1 tbsp.;
Sugar – 200 g;
Salt – 1.5 tbsp. l. with a slide;
Laurel – 8 leaves;
Black pepper – 25 peas;
Vinegar 9% - 1 tbsp.

Preparation:

The onion must be peeled and cut into rings. If you prefer it in straws, you can do it this way.
The core is removed from the bell pepper, all the seeds, and the tail should also be removed. Then you can chop it as you like.
Tomatoes must be cut into pieces and blended with a blender. If desired, you can remove the skins in advance so as not to interfere with the treatment.
Boil tomato puree over low heat, then pour vegetable oil, salt, sugar into it, add bay and pepper. Cover the container with a lid and leave for 50 minutes so that the mixture cooks well. Sometimes the dressing needs to be stirred to prevent it from burning.
Canning jars need to be washed, sterilized and onions and peppers placed in them. Lay them in tightly.
Then they are poured with boiling water and left for 20 minutes. When time has passed, the water is drained.
When the dressing is ready, turn it off, add vinegar and distribute into jars. After rolling, the canned food is turned upside down and covered with a blanket. When the preservation is ready, you can put it in a dark, cool room.

This lecho has a natural taste. The onion gives it a nice touch. At the same time, the pieces retain their shape, since they were not boiled.

Spicy-sweet lecho has a pleasant, unusual taste. The detailed recipe for its preparation is given below.

Ingredients:

Sweet pepper – 1 kg;
Tomatoes – 2 kg;
Vegetable oil – 100 ml;
Sugar – ½ cup;
Salt – 1 tsp;
Garlic – 1 medium head;
Chili pepper - to taste;
Spices – the ones you like.

Preparation:

The tomatoes are washed, peeled and pureed.
The pepper must be peeled and chopped into pieces as desired.
The garlic is peeled and cut into small pieces.
Add oil, garlic, chili, and spices to taste to the tomato mass and mix.
The resulting mass is poured into a large container and boiled over high heat until it boils. Then you need to reduce the gas, add sugar, salt, pieces of pepper and mix everything again.

Tomatoes for lecho can be taken of any variety, large small, red, yellow, black or pink, the main thing is that they are ripe!

When the mixture boils again, vinegar is poured into it, the fire is turned off and the lecho is distributed into sterilized containers. You need to seal them, turn them over and put them under a blanket to cool.

After the preservation has cooled, it is put into the cellar.

The original Hungarian pepper and tomato leczo has a rich, spicy taste. It is not difficult to prepare, the main thing is to calculate the amount of spiciness so that the household will like the dish.

Ingredients:

Bell pepper – 3 kg;
Tomatoes – 3 kg;
Chili pepper – 1-2 pcs.;
Salt – 4 tbsp. l;
Sugar – 1.5 tbsp;
Apple cider vinegar 6% – 70 ml;
Laurel – 2 leaves;
Peppercorns – 7 pcs.;
Vegetable oil – 200 ml.

Interesting!

Lecho made from a mixture of red, green and yellow peppers looks very beautiful on a plate.

Preparation:

Tomatoes and peppers need to be thoroughly washed and peeled.
The tomatoes are chopped into pieces and twisted to make a puree. It needs to be poured into a container for cooking lecho and boiled for a quarter of an hour over low heat.
After the specified time, salt, sugar, butter, and pepper are added in pieces. Cook the resulting mixture for 20 minutes.
When this time has passed, add black pepper, bay leaves, and vinegar to the lecho and keep it on the fire for a couple more minutes.
The finished canned food is poured into sterilized, clean containers and sealed with boiled lids.

After rolling, you need to turn all the containers over and cover them with a thick blanket until they cool.

Pepper and tomato lecho can be made with various additional ingredients. An interesting dish is obtained by mixing bell peppers with zucchini.

Ingredients:

Pepper – 1 kg;
Zucchini – 1 kg;
Ripe tomatoes – 700 g;
Onions – 400 g;
Vegetable oil – 130 ml;
Salt – 50 g;
Sugar – 160 g;
Vinegar 9% – 20 ml.

It is better to choose odorless vegetable oil for canning, otherwise the aroma of the canning and even its taste may disappoint!

Preparation:

For cooking, take a large bowl with a thick bottom. Pour vegetable oil into it, add salt and sugar and bring to a boil.
Vegetables must be washed and peeled.
Zucchini is cut into cubes, onions into strips, peppers into 4-8 pieces.
Tomatoes are peeled and pureed.
When the marinade boils, add zucchini to it, simmer, let it boil and cook for 5 minutes.
When the zucchini is cooked, add the onion, let the mixture boil and cook for another 5 minutes. Then add bell pepper and cook for another 5 minutes.
The last thing to add is tomato puree and cook for 10 minutes, and pour in the vinegar a minute before turning off the lecho.

The finished lecho is poured into sterilized jars, rolled up and placed with the hangers down under a blanket.

If you want to try something new, you can prepare lecho from bell peppers with tomatoes and carrots.

Ingredients:

Tomatoes – 2 kg;
Bell pepper – 1 kg;
Carrots – 1 kg;
Vegetable oil – 5 tbsp. l.;
Table vinegar – 1 tbsp. l.;
Sugar – 5 tbsp. l.;
Salt – 1 tbsp. l.;
Spicy herbs - optional.

Interesting!

The unusual taste of pepper and tomato lecho can be obtained by frying or baking the pepper.

Preparation:

Tomatoes, peppers and carrots are thoroughly washed and peeled. The skin must be removed from the tomato so that the lecho has a pleasant consistency.
Tomatoes are processed into tomato juice. Then salt, sugar and vegetable oil are poured there. This mixture must be boiled over medium heat and simmer for 40 minutes.
The carrots must be chopped into thin slices, and the peppers must be cut into medium or large pieces. At the same time you need to add spices. It could be allspice, basil, marjoram, parsley, dill, paprika, chili or something else. Spices are chosen according to taste - whatever you like.
When the tomato juice has boiled for 40 minutes, add pepper and carrots. It should cook for at least 20 minutes, then turn it off and add vinegar.
Banks are washed and sterilized in advance. Screw caps must be boiled. While the jars are still hot, the lecho is distributed into them and sealed.

The preserved food should cool with the lids down, under a towel or blanket. A day later it is put away in the pantry.

A simple recipe for pepper and tomato lecho is made in a slow cooker. You don’t need any special effort to prepare it, the main thing is to take ripe and high-quality vegetables.

Ingredients:

Sweet pepper – 1.5 kg;
Cucumbers – 2 kg;
Tomato juice – 500 ml;
Garlic – 25 g;
Chili – ½ pod;
Vegetable oil – 100 ml;
Salt – ½ tbsp. l.;
Sugar – 100 g;
Table vinegar 9% – 45 ml.

Preparation:

Sweet peppers must be washed under running water, stems and seeds removed and cut into pieces.
The cucumbers are also washed and chopped with garlic and chili into slices.
Tomato juice, sugar, salt, and vegetable oil are mixed in a basin. This marinade is an important part of the dish.
In a multicooker bowl, mix cucumbers, garlic, chili, pepper and send to the “Stew” mode for 45 minutes. It is advisable to stir the mixture as it simmers, as there will be no liquid there yet. After 30 minutes, add tomato sauce, which was mixed in a separate saucepan.
When the lecho is ready, you need to sterilize the jars, boil the lids and distribute the lecho among containers. While the lecho is hot, the jars are sealed and turned over. They should cool at room temperature under a blanket.

Lecho cooks quickly in a slow cooker and has an unusual taste. This dish is always a pleasure to eat, regardless of the time of year. It is good as an appetizer, but can also be used to prepare stews, soups and other dishes.

Now that supermarket shelves are replete with an assortment of jars of preserves, many housewives still continue to make their own preparations for the winter. And not without reason, because no matter how much the manufacturers promise us that their preserves are as tasty as home-made ones, still real home-made preserves, prepared by the housewife for the winter with love and care for loved ones, cannot even be compared with “store-bought” ones.

Cookbooks, the Internet and other sources offer a wide variety of recipes for winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and sealed in a bottle, to whole dishes: squash caviar, vegetable salads, adjika.

Many housewives prefer unusual, intricate recipes with which they can surprise loved ones and guests. One of these types of preserves that are prepared for the winter are salads and lecho.

Lecho is a tasty and very impressive dish that will perfectly diversify the winter table.

It is generally accepted that lecho is a recipe from Bulgarian cuisine. And most housewives associate it with a salad of sweet bell peppers of different colors, drenched in tomato sauce. But this is not entirely true: in fact, lecho is a dish of Hungarian cuisine. But it is prepared by housewives in different countries; it is especially loved in Europe. The recipes differ from each other: for example, Hungarian lecho contains not only vegetables, but also smoked meat; in Russia the recipe was adapted to those products that are more accessible to us: sweet peppers, carrots, onions, tomatoes; France has its own analogue of the dish - ratatouille.

Although lecho is indeed, to some extent, a salad, only its winter version. We will look at the most famous options for preparing this tasty and healthy salad.

Lecho recipes from all over the world

It should be noted that no matter what recipe for preparing lecho for the winter you choose, there is one nuance common to all recipes: immediately after the lecho is ready, it must be poured into pre-sterilized jars and rolled up. Therefore, it is advisable to either prepare the jars in advance or do it while the dish is being prepared. Then you need to wrap each jar until it cools completely. And now it’s time to familiarize yourself with the variety of lecho recipes for real housewives, which you can prepare for the winter.

Delicious lecho for the winter - a recipe that will lick your fingers

Every housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I’m sure you will like the appetizer. You can eat it as a separate dish or serve this lecho as a side dish, in any case you will lick your fingers.

Required set of ingredients:

sweet peppers and tomatoes - each 2 kilograms
sunflower oil - 150 gr
sugar - 100 gr
salt - 50 gr
table vinegar - 2 tsp.

I clean the peppers from tails, seeds, partitions, and cut them into rings of about 1.5 cm.
I put the tomatoes through the food processor, they should turn out to be a homogeneous mass, and pour them into the pan. Add sugar, salt, pepper rings, vegetable oil, vinegar and mix well.
I put the saucepan on medium heat, cooking takes 30-40 minutes, stirring from bottom to top from time to time. The peppers will sink lower to the bottom of the pan as they cook.
I do not sterilize the jars, but burn them in the oven. Before burning, I wash the jars, dry them slightly, place them in a cold oven, turn the temperature up to 200 degrees, and leave them for 15 minutes. I think it’s faster this way, and it’s guaranteed that all sorts of microbes die.
I transfer the hot lecho into cooled jars, seal them with boiled lids, turn them over, and wrap them in something warm.

My tips

In all recipes I indicate sweet peppers in their pure form, that is, already peeled, this means that you need to purchase or take your own grown ones by 300-400 grams more. The same applies to other vegetables; the unpeeled ones will require a little more.
I always try to write on the jars the date of preparation and funny notes about what happened on that day. In winter, it’s great to remember this day when this preparation was prepared, and it’s so convenient.
In winter, I often use lecho for preparing winter food - in borscht, soups, for meat, and lecho gravy will flavor any dish.
The ideal lecho tastes sweetish, a little salty and slightly sour, so try and use your own measure, salt, sugar, vinegar.
The signal that the lecho is ready is actually not the time indicated in the recipes, but the state of the pepper’s boiling; if it’s cooked, then our preparation is ready.
Lecho is in many recipes, but in almost all of mine it is not sterilized, but sealed hot. Treat this moment responsibly - when pouring into containers, the stove must continue to work under the workpiece, maintain the boiling point when pouring into jars. The containers should not be underfilled; squeeze all the oxygen out of them. A well-filled jar should be rolled up immediately. If everything is done according to the rules, the blanks will not explode.
A properly rolled pepper is not just a translation of food, it is truly a delicious dish, a wonderful side dish in winter, the gravy itself is very tasty, can be drunk, or can be used to prepare first and second courses.

Lecho in tomato juice for the winter

For this recipe, purchase your favorite tomato juice. I don’t use salt, because usually manufacturers salt the juice; you can add salt to your taste.

favorite tomato juice - 2.5 liters
sweet peppers - 2 kg
sugar and sunflower oil - a glass each
salt - 2 tbsp. l
table vinegar, 9% - 1 tbsp.

Cut the peeled pepper into 4-6 large pieces.
Mix tomato juice with vegetable oil at the same time, add sugar, salt, vinegar, bring to a boil.
The first signs that the juice will boil have appeared, these are bubbles on its surface. Place the prepared pepper parts into the pan and boil for 40 minutes.
Place the hot mass in a sterilized container, roll it up, wrap it in a warm cloth, and keep it until completely cooled. Store refrigerated.

Lecho with tomato

sweet pepper - 4 kg,
tomatoes - 2 liters of ripe soft tomatoes,
sugar - 2 cups without slides,
vegetable oil - 180−200 g,
vinegar 9% - 250 gr.

Make a tomato filling with the addition of sugar, oil and vinegar, add salt and boil. Place coarsely chopped peppers in it and boil for 40-45 minutes. Place in a clean container, pour in the filling in which the pepper was prepared, twist, and keep wrapped until cooled.

Tomato and pepper lecho with garlic "Generous Summer"

Prepare:

sweet peppers and tomatoes - 1 kg each
garlic cloves - 3 pcs.
onions - 3 heads
sunflower oil -70 gr
Bay leaf
salt - 1 tsp.
black pepper - 3 peas
sugar-75−80 gr
table vinegar - 10 gr.

Chop the pepper, garlic and onion into thin strips.
Grind the tomatoes into a homogeneous mass using a blender (you can use a meat grinder).
Place everything in a saucepan, add water to cover all the vegetables, and place on the fire.
Salt, add bay leaf, pepper, sugar.
I don’t close the lid and simmer over low heat for about one hour.
Next, I pour vinegar, mix and pack it into clean jars, trying to fill it as full as possible so that there is no room for air. Air reduces the shelf life of the product.

Green tomato lecho for the winter - recipe

Required products:

peppers, green tomatoes, onions - each 1 kg
vegetable oil - 4-5 tbsp. l
garlic cloves - 6 pcs.
salt - 1 tbsp. l
sugar - to taste (100 g)

Cut peeled vegetables into medium cubes - peppers, tomatoes, onions.
For 12-15 minutes, fry the onion until lightly browned, add pepper and green tomatoes to it, add salt and sugar.
After boiling the vegetable mass for 5 minutes, add chopped garlic. Cook vegetables for 20-25 minutes.
We don’t remove it from the stove, but immediately fill the jars with boiling lecho, close them with airtight lids, turn them over, and wait for them to cool.

Here is another lecho recipe, my recipe with my favorite homemade taste. It's very easy to prepare.

I take tomatoes (3 kg), grind them with a meat grinder, and boil them for about 20 minutes over low heat. I cut into 1.5 kg strips. sweet peppers, add to the boiling mass, pour in 0.5 cups of sunflower oil, salt (2 tbsp.), add 200 g. sugar, continue cooking for about 20 minutes. At the end of cooking, I pour 0.5 cups of table vinegar into the canned food.

Bulgarian lecho - recipe

Required:

red peppers, bell peppers - 3 kg
tomatoes - 2 kg
garlic - 2 small heads
hot pepper - 1 pod
greens (dill, parsley) - each bunch
vegetable oil - 250 gr
vinegar 6% - 125 gr
sugar - 4 tbsp. with a small slide
salt - 1.5 tbsp. l.

Shred the bell peppers into long pieces.

Mince the garlic, hot peppers, tomatoes using a meat grinder, and chop the greens with a knife. By the way, it’s great to take greens for preparing any kind of lecho. Now, there is enough parsley and dill, their price is low, and in winter the greens are worth their weight in gold, and besides, they are so useful in the cold season.

Combine all components at once, pour in a mixture made from oil, vinegar, salt, sugar, and boil for 30-35 minutes. Place hot in glass containers and screw.

You need to take 5 kg. ripe tomatoes - 3 kg. peppers, cut into strips, apples and carrots 1 kg, 0.4 kg. hot capsicum, garlic if preferred, sunflower oil.

Grind the vegetables, with the exception of sweet peppers, in a meat grinder, mix and add to the peppers, chopped into strips, add salt to taste, add oil, boil for 50 minutes, place in containers, screw. You can leave the sweet peppers uncut and pass them along with all the ingredients; what comes out is not lecho, but a spicy seasoning.

tomatoes - 2.5 kg
peppers - 1.5 kg
carrots - 0.6 kg
sugar, vegetable oil - every ½ cup
salt - 30 g
table vinegar-100 gr

Grind the tomatoes with a food processor (meat grinder), chop the peppers into strips, grate the carrots on a large-mesh grater, combine together, boil for about an hour, twist immediately until they cool down.

Products: 3 kg. tomatoes, 1 kg each; carrots, onions, 2 kg. peppers

Cut the onions, tomatoes, peeled peppers into strips, chop the carrots on a coarse grater, mix, pour in a mixture consisting of 1 faceted glass of sugar, 1.5 tbsp. salt, 1.5 tbsp. sunflower oil, 1.5 tbsp. table vinegar, boil for 20 minutes. Straight from the heat, place them in containers while still hot and screw them in. Yield: 11 0.5 liter jars.

You will need 5 kg. peppers, 3 kg. tomatoes, 1 kg. onions, 50 gr. salt, 10 tbsp. sugar, 10 allspice peas, 10 pcs. carnations.

Grind the tomatoes with a meat grinder, 30 minutes. Boil them down.
Cut the pepper into long strips.
Fry the onion chopped into half rings.
Salt the boiled tomatoes, add sugar, add strips of peppers, and boil for 30 minutes. At the end of cooking, add fried onions. Place the lecho while boiling and screw it on immediately.

Cut peeled sweet peppers into slices.

Then take tomato paste and dilute it with water in a 1:1 ratio. For every kg. take 1 kg of tomato paste. chopped pepper, 50 gr. sugar, 30 gr. salt, cook for 10 minutes. The not cooled, boiling mixture is packaged in jars, sterilized for 0.5 liters - 25 minutes, liter - 35 minutes.

On store shelves you can admire jars with beautiful labels, but sometimes you wonder if homemade preparations are necessary? As I grew older, I realized that preparing lecho at home for the winter is not a whim at all. This winter preserve can be a decoration for any table because it is natural. Especially if the preparations are rolled using gentle methods, with a minimum of sugar and vinegar, without long heat treatment, and this applies not only to lecho.

Classic lecho recipe - Hungarian

Ingredients:

Green sweet pepper - 1.4 - 1.5 kg.
Onion - 2 heads.
Tomatoes - 600 g.
Pork fat - 80 g.
Smoked bacon - 50 g.
Paprika - 5 g.
Salt - to taste.

Preparation:

Peel the pepper and cut lengthwise into 8 pieces.

Peel the tomatoes and cut into quarters.

Cut the onion into half rings.

Cut the bacon into small cubes and fry it in fat until transparent (it’s more convenient to do this in a saucepan).

Add onion to the bacon. When it turns golden, add paprika, tomatoes, pepper, and salt.

Simmer over high heat until some of the liquid evaporates, stirring occasionally. Cover with a lid, keep the heat low and simmer until done.

The most common winter lecho recipe is Bulgarian lecho.

Products:

Bell peppers of different colors - 1 kg.
Tomato puree - 1 kg.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.

Preparation:

Chop the pepper.

Make a puree from fresh tomatoes: grind them in a blender or through a meat grinder, and then boil the mixture 2-3 times.

Add salt, sugar and pepper. Cook for about 30 minutes, stirring occasionally.

Lecho without vinegar - a quick salad recipe

Ingredients:

Pepper - 2 kg.
Tomatoes - 3 kg (or tomato juice - 2 l).
Carrots - 2 pcs. (large).
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Cloves - 10 pcs.
Hot pepper - 2-3 pods.
Garlic - 300 g.
Allspice - 10 peas.

Preparation:

Cut the pepper into strips, grate the carrots on a coarse grater.

Remove the skins from the tomatoes, grind with a blender or through a meat grinder until pureed.

Mix everything, add spices and bring to a boil. Once it boils, cook for about 10 minutes.

Russian version of the lecho recipe

Pepper - 2.5 kg.
Tomato juice - 1 l.
Carrots - 500 g.
Salt - 1 tbsp. l.
Sugar - 0.5 cups.
Vegetable oil - 0.5 cups.
Water - 0.5 cups.
Vinegar 70% - 1 tsp.
Bay leaf, allspice, to taste.

Preparation:

Mix tomato juice with spices and boil for about 10 minutes, then add bay leaf and sweet peas, cook for another 10 minutes.

Cut the peppers and carrots into cubes, as for a salad, and add to tomato juice and spices and simmer for another 10 minutes.

Original lecho recipes

Lecho "Ogonyok"

Ingredients:

Bell pepper - 1.5 kg.
Tomatoes - 2.5 kg.
Onion - 1 pc.
Garlic - 30 g.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Ground red pepper - 0.5 tsp.
Allspice ground - 0.5 tsp.
Vinegar 70% - 1 tsp.
Bay leaf - 4-5 pcs.

Preparation:

Chop the tomatoes and boil for 10 minutes (until foam appears). Rub the mixture through a sieve to remove the seeds.

Cut the onion into half rings, as for a salad, and the pepper into strips, mix the vegetables with tomato puree.

Add all the spices and simmer over low heat until the pepper softens.

Chop the garlic and add to the vegetables. Pour in 5 tbsp. l. vegetable oil. Remove the bay leaf.

Bring the mixture to a boil, immediately pour in the vinegar, stir and remove from heat.

Lecho recipe “Yummy”

Products:

Red bell pepper - 3 kg.
Green pepper - 1 kg.
Tomatoes - 3 kg.
Vinegar 9% - 0.5 cups.
Sugar - 2-4 tbsp. l.
Salt - 2 tbsp. l.

How to cook:

Grind the tomatoes until pureed.

Cut the pepper into strips or cubes, as for a salad. Add it along with the spices to the tomato puree.

Mix everything and bring to a boil. Cook for another 30 minutes.

“Original” step-by-step recipe for lecho

Ingredients:

Pepper - 5 kg.
Tomatoes - 4 kg.
Vegetable oil - 1 cup.
Sugar - 1 glass.
Vinegar 9% - 2 tbsp. l.

Preparation:

Grind the tomatoes. Cut the pepper into strips.

Pour the tomato puree into a saucepan and put on fire. Add salt and sugar to the mixture and bring everything to a boil.

After boiling, add pepper and oil, bring to a boil again and cook for another 30 minutes over medium heat.

Remove from heat, pour vinegar into the pan. Now the lecho is ready.

An unusual and tasty recipe: honey lecho

The “highlight” of the dish lies in the marinade, which gives this dish an unforgettable taste.

Sweet pepper - 5 kg.
Onions - 6-7 pcs.
Tomato juice - 2 tbsp. l.
Vinegar - 100 ml.
Honey - 5-6 tbsp. l.
Sugar - 1 glass.
Salt - 100 g.
Hot pepper - 1 pc.
Vegetable oil - 200 g.

How to cook:

Cut the pepper into strips (can be into 4 parts). Cut the onion into rings, as for a salad.

Prepare the marinade: mix tomatoes, vinegar, honey, hot pepper, salt, sugar, vegetable oil and put on fire. Boil.

Place the vegetables in the boiling marinade and cook for 10 minutes without stirring.

The lecho is ready. Now you can put it in pre-sterilized jars, fill it with hot marinade and roll it up.

Simple lecho recipes for beginners

The simplest recipe: “lazy” lecho

Ingredients:

Bell pepper - 1 kg.
Tomatoes - 3 kg.
Sugar - 1 glass.
Salt - 2 tbsp. l.
Garlic - 3 cloves.
Vinegar 9% - 2-3 tbsp. l.

Preparation:

Prepare the peppers as usual, add 1.5 kg of tomatoes to it and place in a saucepan. You can add 1 glass of water if the tomatoes are not juicy. Put on fire.

Bring to a boil and cook over very low heat for 10 minutes, stirring constantly.

Cut the second part of the tomatoes into cubes and add to the rest of the vegetables. Mix.

Then add sugar and salt and cook for 25 minutes.

Add crushed garlic and vinegar. Cook for another 5 minutes.

Hungarian lecho: simplified version

Products:

Pepper - 3 kg.
Tomatoes - 4 kg.
Onion - 3 kg.
Ground red pepper, salt to taste.
Ground paprika - 1 tbsp. l.
Vegetable oil for frying.

How to cook:

Prepare vegetables as usual.

Fry the onion in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.

Then put it on the fire again for 5 minutes and simmer with pepper over medium heat for 10 minutes.

Add the tomatoes and simmer for another 5-10 minutes, stirring so that the vegetables do not burn.

Turn the heat to minimum, salt the vegetables, add spices and simmer for 10 minutes, covering with a lid.

How to serve lecho

This dish can be served as a whole dish or as a side dish.

In Hungary, it is eaten as a separate dish by stirring eggs in it. This is quite reasonable, since Hungarian lecso usually contains meat products. In Germany, it is served as a side dish for fried sausages, sausages or grilled meat. And in Russia - as a salad with porridge, mashed potatoes or meat. Lecho goes well with rice, buckwheat, wheat porridge, as well as boiled potatoes and french fries. This type of preservation will enhance and enrich the taste of any main dish.

In any case, lecho is a very tasty dish. And its bright appearance will definitely increase your mood and appetite. In addition, it contains vitamins, in particular vitamin C, beta-carotene, and potassium, which are rich in vegetables that make up lecho. But in winter it is very important to eat as many vegetables as possible in order to compensate for the lack of essential vitamins. Home canning is a great help in this matter.