1. Wash the tomatoes, cut into 2–4 parts, cut out the stem. Grind the tomatoes in a blender. If you don’t have this kitchen device, then pass it through a meat grinder.
2. We take about 2.4–2.5 kg of bell pepper (preferably small), after you wash it, remove the green tail and cut out the seed box, then there will be just 2 kg of it. Cut the pepper into pieces convenient for you. According to the classics, cut into slices into 4-5 pieces.
3. Pour the crushed tomatoes into a large saucepan for cooking lecho and add vegetable oil (1/2 cup), sugar (1/2 cup) and salt (1 heaped tablespoon). It is better to take less sugar than the norm indicated by me, although... it depends on you. Mix everything and bring to a boil.
4. Add chopped peppers to boiled tomatoes and continue cooking for ~30 minutes. Stir frequently. Finally, pour in 3 tablespoons of vinegar, stir and set aside from the heat. Vinegar is added at the very end of cooking so that it does not evaporate.
5. Jars with lids must be sterilized. I sterilize jars in a kettle. Roll up the still hot pepper and tomato lecho and place it upside down in a blanket to cool completely. Every other day you can take it to the basement or other cool place. Lecho salad can be stored for 1 to 2 years!
Bon appetit!
/i>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 salad for the winter is considered one of the most popular summer recipes available in the arsenal of every housewife. And yet, practice shows that there are much more real salads, known as lecho, than you can imagine. Among the recipes you can find the Bulgarian, Hungarian version of the preparation, pepper and tomato salads, lecho with eggplant and zucchini. There is a very tasty appetizer dish - tomato salad with peppers and smoked sausages.
Our review will make you a real chef who can prepare lecho according to 15 different recipes. You will be able to surprise not only your household, but also your guests, since most of the recipes will become the basis for winter salads served on the holiday table. The main challenge is to find recipes that preserve the taste and aroma of summer peppers, as well as other toppings used to prepare this dish.
Note from the chef! Lecho is a national Hungarian dish that has entered European cuisine. According to existing traditions, the dish does not have a stable recipe, but its basis is pepper, tomato and onion. In Germany it is served as a side dish for smoked sausages.
In other countries, it is preserved with the addition of meat, including sausage. In Hungary, lecho is served separately, pouring beaten eggs over a hot dish, and served with white bread. By the nature of its preparation, the Hungarian dish is similar to the French ratatouille.
How to prepare lecho salad for the winter - 15 varieties
Basic lecho recipe - the best and simplest recipe from pepper and tomato
In Russia, the most popular is thick lecho; in this recipe, part of the tomato is added at the very end of cooking. There are recipes with carrots and fried onions. At the same time, the simplest and most often used dish for preparations is a dish based on fleshy tomatoes and sweet bell peppers.
Ingredients:
- sweet pepper - 3 kg;
- tomatoes - 2 kg;
- sunflower oil - 0.25 kg;
- sugar - 200 g;
- salt - 2 tbsp;
- table vinegar (9%) - 100 ml.
Preparation:
This recipe is specially taken as a basis, since store-bought products are suitable for its preparation. Prepare the tomato by grinding the tomatoes in a meat grinder. Make the sauce by adding sugar, salt and butter to the tomatoes. The oil will prevent the mixture from burning. The mixture needs to be brought to a boil, but in the meantime prepare the pepper by cutting it into slices. Add chopped vegetables, bring to a boil and cook over low heat for 20 minutes, stirring 2-3 times. Vinegar is added in 5 minutes, stirred and cooked until tender. The mixture is transferred to pre-sterilized jars and closed.
This recipe features rustic tomatoes and a delicate texture and sweetness. The recipe is easy to master quickly even without any experience in preparing canned food.
Ingredients:
- sweet pepper - 3 kg;
- tomatoes - 2 kg;
- sunflower oil - 150 ml;
- sugar - 250 g;
- salt - 2 tbsp;
- table vinegar (9%) - 2 tbsp.
Preparation:
Make tomato sauce by grinding tomatoes in a meat grinder. Bring to a boil and simmer over low heat for 20 minutes, stirring. Add pepper, sugar, salt and sunflower oil to the tomato. Thanks to the oil, the mixture will not burn. Bring to a boil. Boil for 20 minutes and seal in jars. Vinegar is added 3-5 minutes before the end of cooking. Transfer to warm sterilized jars.
This recipe is good because it is prepared in small portions. The salad turns out thick, aromatic and very tasty. Traditionally, for lecho they try to use large, fleshy fruits with natural sweetness.
Ingredients:
- sweet pepper - 1.5 kg;
- tomatoes - 1-1.5 kg;
- carrots - 2-3 pcs.;
- medium onion - 3-4 pcs.;
- sunflower oil - 50-70 g;
- sugar - 100 g;
- salt - to taste;
- table vinegar (9%) - 1 tbsp;
- garlic - 3 cloves;
- bay leaf - 3 pcs.;
Preparation:
Grind the tomatoes, chop the onions, peppers and carrots. Bring the tomato to a boil, add the carrots, simmer for 15 minutes. Add onion and cook for 5-7 minutes. Add pepper and simmer for 20-25 minutes. But you need to close the lid after boiling and stirring. Add butter, salt and sugar at the same time. At the end of cooking, add vinegar, bay leaf and garlic for 5-7 minutes. Close with sterilized jars.
This recipe adds greens. Otherwise, the dish resembles the first two cooking options, but has its own characteristics. It is designed for busy people who do not have extra time. The recipe includes tomato juice with pulp. Thanks to this, cooking time is halved. You can prepare it from tomato paste; you will need 0.5 kg of paste and 1.5 liters of water.
Ingredients:
- sweet pepper - 3 kg;
- tomato juice - 2 liters (500 g of tomato paste and 1.5 liters of water);
- tomatoes - 4-5 pcs.;
- sunflower oil - 200 ml;
- sugar - 100 g;
- salt - 2 tbsp;
- table vinegar (9%) - 2 tbsp;
- greens - dill and parsley;
- seasonings (coriander, cumin, 3 bottles of cloves, turmeric, basil, black pepper) - to taste.
Preparation:
Prepare tomato sauce by heating the prepared juice. Chop the greens, add to the sauce, add vinegar, sugar, salt and pepper. Add spices to taste. After boiling, pour in sunflower oil. Pour the pepper into the pan. Stir and cook after boiling for 5 minutes. The lecho is ready!
This version of a thicker lecho with a higher content of carrots. This will allow you to buy less pepper. Believe me, the budget recipe is not inferior in taste to the basic version.
Ingredients:
- sweet pepper - 1 kg;
- tomatoes - 2 kg;
- carrots - 1 kg;
- onions - 1 kg;
- sunflower oil - 250 ml;
- sugar - 3 tbsp;
- salt - 3 tbsp;
- table vinegar (9%) - 2 tbsp.
Preparation:
Grind the tomatoes in a meat grinder. Prepare the sauce by bringing the tomato to a boil. Grate the carrots on a medium grater. Add carrots to the tomato to boil for 10 minutes. Cut the onion into half rings, add to the carrots and cook for 10 minutes. Chop the pepper and boil it for 10 minutes. Add sugar, salt, vegetable oil. Boil for 10 minutes, add vinegar, simmer for 3-5 minutes and seal in jars.
We offer you a lecho recipe suggested by Grandma Emma. This is a famous blogger. Grandma Emma taught more than one housewife how to cook, and we recommend that you take advantage of her experience.
Ingredients:
- sweet pepper - 1 kg;
- tomatoes - 1.2 kg;
- onion - 250 g;
- sunflower oil - 150 ml;
- sugar - 3 tsp;
- salt - 3 tsp.
Preparation:
Scald the tomatoes and remove the skin. Cut into cubes. Chop the onion and cut the pepper into strips. Pour oil into a cauldron, then onion and sugar, fry until transparent. Add pepper, fry, add salt and simmer until pepper is ready. Place in sterilized jars and seal.
Zucchini lecho - a non-standard take on your favorite preserved food
If you want to try something special, make zucchini lecho. It turns out original. In addition, this recipe adequately presents alternative options for preparing this dish. Cooking with the Pokashevarim channel.
Ingredients:
- sweet pepper - 3 pcs.;
- zucchini - 2 kg;
- tomatoes - 10 pcs. (“cream”);
- onions - 4-5 pcs.;
- sunflower oil - 200 ml
- tomato paste - 350 g;
- water - 1 l;
- sugar - 1 cup;
- salt - 1 tbsp;
- vinegar (9%) - 0.5 tbsp.;
Preparation:
Add sugar, salt, butter to the water. Slice the zucchini and place in a stew pan. Cook the zucchini for 40 minutes. Chop the peppers and add to the zucchini after 40 minutes. Boil for 10 minutes. Then add the chopped onion and cook for 10 minutes. Then we do the same with tomatoes and tomato paste. Boil for 10 minutes and add vinegar. Roll the mixture into jars.
This recipe repeats the Globus salad, supplied from Bulgaria during Soviet times. Our parents remember this taste well and have preserved the heritage of cooking. We warn you that this is a mega preparation.
Ingredients:
- sweet pepper - 6 kg;
- tomatoes - 6 kg;
- onion - 250 g;
- sunflower oil - 400 ml;
- sugar - 4 tbsp. ;
- salt - 4 tbsp. l.;
- vinegar (9%) - 4 tbsp. l.;
- bay leaf - 6 sheets;
- peppercorns - 20 pcs.
Preparation:
Cut the pepper into slices. Make a tomato from a tomato and put it on the stove, cook after boiling for 30 minutes. At this point, add sugar, salt, spices, sunflower oil. After preparing the sauce, add pepper and boil until tender. Pour the vegetable mixture into jars and close.
Lecho with eggplant is another recipe that will cause you sincere admiration. It can be cooked soft and tender, and you can also add more spices, making it an excellent snack for alcoholic drinks.
Ingredients:
- sweet pepper - 1.5 kg;
- tomatoes - 3 kg;
- eggplants - 1.5 kg;
- sunflower oil - 100 ml;
- sugar - 0.5 tbsp;
- salt - 2 tbsp. l.;
- bay leaf - 2-3 leaves;
- peppercorns - 10 pcs.
Preparation:
The principle of preparing this lecho is similar to previous recipes. You can experiment, make lecho with fried eggplants and add tomato. Or prepare tomato sauce, and then boil the eggplants for 20 minutes, then the peppers.
Chef's tip! This salad can be topped with smoked sausages, in which case you will get a winter main course with a summer taste.
This is a sweet lecho with an unusual spicy taste and aroma. Perfectly complements meat dishes.
Ingredients:
- sweet pepper - 30 pcs.;
- plums - 20 pcs.;
- onions - 10 pcs.;
- sunflower oil - 200 ml;
- sugar - 50 g;
- salt - 2 tbsp. l.;
- vinegar (9%) - 0.5 cups;
- garlic - 2 heads.
Preparation:
The preparation is almost the same, but plums are used instead of tomatoes. Grind the plum sauce in a meat grinder with garlic and boil with sugar, butter and salt for 25 minutes. Add pepper, 5 minutes before readiness - vinegar.
This is one of the most delicious lecho recipes, which is a complete second course. All you need to do is prepare a side dish and your dinner will be ready. Usually this dish is prepared for hunters and lovers of travel instead of the popular tourist breakfast salad.
Ingredients:
- sweet pepper - 1.5 kg;
- tomatoes - 1.5 kg;
- sunflower oil - 0.25 kg;
- hunting sausages - 700 g;
- sugar - 200 g;
- salt - 2 tbsp;
- table vinegar (9%) - 100 ml;
- spices and herbs.
Preparation:
Lecho is made very tasty from only smoked sausages, which give it a special taste. Prepare the sauce with the addition of butter, sugar, salt and spices, and boil for 20 minutes. Then add the sausages and cook for 10 minutes. Finally, add pepper, which is also cooked for 10 minutes. Finally, vinegar, spices and herbs are poured into the vegetable mixture. After 3-5 minutes, the salad can be placed in jars.
We offer you another recipe that will save time on winter evenings. The bean option is a vegetable alternative to meat.
Ingredients:
- sweet pepper - 2.5 kg;
- tomatoes - 3.5 kg;
- beans - 500 g;
- hot pepper - pod;
- sunflower oil - 1 cup;
- sugar - 200 g;
- salt - 2 tbsp;
- table vinegar (9%) - 50 ml;
- spices and herbs as desired.
Preparation:
We recommend boiling the beans in advance until half cooked. Prepare the sauce as in previous recipes. Immediately add the beans and cook for 20-40 minutes, depending on their degree of readiness. Add pepper and hot pepper pod, simmer for 10 minutes. 5 minutes before readiness, add table vinegar. When hot, pour into sterile jars and close.
This recipe is similar to lecho with zucchini, but instead of zucchini, apples are added. The recipe and the resulting salad have a delicious taste and aroma.
Ingredients:
- sweet pepper - 2 kg (red and yellow);
- tomatoes - 4 kg;
- apples - 5 pcs.;
- sunflower oil - 0.25 kg;
- sugar - 125 g;
- salt - 3 tbsp;
- table vinegar (9%) - 6 tbsp;
- garlic - 1-2 heads;
- spices and herbs.
Preparation:
Prepare tomato sauce with butter, sugar, salt and spices. After 25 minutes of cooking, add pepper, boil for 10 minutes, then apples and boil for 10 minutes. Finally, add vinegar and garlic, then boil for 5-10 minutes.
Chef's tip! Lecho with apples is similar to salad with carrots, but it is more delicate and refined, so it is often served at the holiday table. Pairs well with red basil, grilled steaks and white wine.
Lecho with mushrooms is prepared by preparers. Usually wild mushrooms are used, in this case the dish turns out especially tasty.
Ingredients:
- sweet pepper - 2 kg;
- tomatoes - 2 kg;
- mushrooms - 1 kg;
- bulbs - 2-4 pcs.;
- sunflower oil - 150 ml;
- sugar - 250 g;
- salt - 2 tbsp;
- table vinegar (9%) - 2 tbsp.
Preparation:
Mushrooms are fried in a cauldron in sunflower oil with onions. Then add tomato, sugar, salt, spices and boil for 20 minutes. This makes mushroom tomato sauce. Then add chopped peppers, boil for 10 minutes, and finally add vinegar and garlic if desired.
Chef's tip! Basil complements this recipe especially well. Prunes and lecho with mushrooms will add piquancy to the salad.
This is another protein salad option for traveling.
Ingredients:
- sweet pepper - 2 kg;
- tomatoes - 2 kg;
- eggs - 1 dozen;
- bulbs - 2-4 pcs.;
- sunflower oil - 150 ml;
- sugar - 250 g;
- salt - 2 tbsp;
- table vinegar (9%) - 2 tbsp.
Preparation:
Fry the onion in a saucepan, add the tomato and make the sauce. Boil the tomato and onion mixture for 20 minutes. Then add pepper, cook for 10 minutes, then vinegar. Finally, chop the eggs and cook until the salad is ready for 5-7 minutes. Pour into jars.
Chef's tip! Grated eggs will look good in this salad. They will also add a refined taste, solving the issue of low nutritional value of lecho.
We hope that the following recipes will help you master all the options for preparing the Hungarian national dish, which we know as lecho. This is delicious!
Hello, my dear readers!
It’s so sad that summer is already ending, and a rainy and gloomy autumn awaits us. During these periods, you really want to enjoy your favorite ripe and juicy vegetables. And how you want to remember their taste and aroma on cold winter days. Therefore, housewives try and seal summer vegetables in jars to enjoy these delicacies on cold days.
In previous publications, we stocked up, closed the aromatic one, today I propose to prepare lecho from bell pepper. In my opinion, this is the most delicious, aromatic and bright preparation. This preservation consists of a minimum set of products with a valuable vitamin composition and has delicious taste. Therefore, I strongly recommend stocking up on this healthy salad for future use.
The main ingredient of this snack is bell pepper. Also, this preparation can be supplemented with such components as tomatoes, onions, carrots, eggplants, zucchini, rice, beans, herbs, hot peppers, garlic, etc. In a word, the flight of imagination is limitless. And every time I find more and more new variations, which I then replenish in my kitchen, replenishing the shelves in the pantry with delicious dishes.
In yet another search for new products, I came across an interesting selection of options for preparing lecho, and I was intrigued by the recipe with cucumbers https://scastje-est.ru/lecho-na-zimu-8-receptov.html, I have never prepared such an appetizer. Take it into service, you will definitely find it useful.
Now let’s get back to our recipes, choose the most interesting ideas that you like and bring them to life. Be sure to cook with love and a good mood and everything will turn out incredibly delicious!
Remember, all recipes do not require sterilization of the ingredients, but we do sterilize the jars and lids before screwing them on.
A classic recipe for lecho made from bell peppers for the winter - you'll lick your fingers!
Lecho made from red fleshy bell peppers and ripe tomatoes is a classic of the Hungarian cuisine genre! This appetizer is simple to prepare, but it turns out incredibly tasty and aromatic! As they say: “The simpler the better,” so it is in our case!
Ingredients:
- Bell pepper – 2kg.
- Tomatoes - 3 kg.
- Granulated sugar – 150 gr.;
- Rock salt – 2 tbsp. l.;
Cooking process:
1. First things first, we need to prepare the vegetables. For this recipe you need to take red, fleshy, juicy peppers and ripe red tomatoes. Rinse the fruits well in water. Then remove the stalks from the pepper, gently pressing them inwards, then pull them out along with the core. Shake out the remaining seeds.
2. Now take out the meat grinder and twist the tomatoes. I have a special attachment for tomatoes on my meat grinder, so I get pure juice without seeds or skin. Pour it into a saucepan and bring to a boil.
3. While our tomato juice is boiling, let’s take care of the red pepper. Cut it into large slices so that it is convenient to prick with a fork later.
4. When the juice begins to boil, add granulated sugar and salt, mix everything thoroughly until the crystals dissolve.
5. Transfer the chopped peppers to the saucepan with the tomatoes and let it boil for 25-30 minutes from the moment it boils. During this time, the pepper will stop crunching, but will not lose its shape.
At the end of cooking, you can add 3-4 cloves of chopped garlic, this is according to your desire.
6. Sterilize cleanly washed jars along with lids in the oven at 120C for 25 minutes. Place the jars in a cold oven.
7. Pack the hot lecho into sterile jars. We seal with lids and close with a seaming key. If you have screw-on lids, then simply screw them on tightly.
8. Turn it upside down, wrap it in a warm blanket and leave until completely cooled for about a day. Then we put it in the cellar or pantry. And in winter we enjoy a snack that reminds us of red summer!
Bon appetit!
Eggplant and bell pepper lecho
Stewed eggplants with bell peppers, onions and garlic in tomato puree with aromatic spices mmm - a divine appetizer! Very satisfying, nutritious and flavorful! Pairs perfectly with meat and as a separate dish. The family is delighted. Try to prepare it this way - you will be satisfied, and you will also say thank you!
Required Products:
- Eggplants - 10 pcs.
- Sweet pepper - 10 pcs.
- Tomatoes - 10 pcs.
- Onions - 10 pcs.
- Garlic - 10 cloves
- Granulated sugar - 4 tbsp. spoons
- Rock salt - 2 tbsp. spoons
- Vegetable oil - 250 ml.
- Vinegar 9% - 100 ml.
- Laurel - 3-4 leaves
- Allspice - 4 pcs.
- Peppercorns - 5 pcs.
Cooking process:
1. First we need to prepare the vegetables. Wash the tomatoes and remove their skins. To do this, we will pour boiling water over the fruits, then plunge them into cold water and easily peel off the hard skin. Then cut the tomatoes into several pieces.
3. Now it’s the turn of the eggplants. Wash the fruits, cut off the edge with the stalk and cut into small slices.
If the fruits are large, then they should be cut into two equal parts and then divided into slices.
If the blue ones are bitter, then they should be sprinkled with a small amount of salt, stirred and left for 10 minutes so that the bitterness goes away. When the eggplants release their juice, rinse and squeeze out excess moisture. If your fruits do not have a bitter taste, then it is not necessary to salt them.
4. Wash the sweet pepper, remove the box with the seeds and stem, then cut it into large pieces.
It is better to use sweet peppers of different colors, then it looks bright and colorful in a jar.
5. Coarsely cut the pre-peeled and washed onion into half rings.
6. Pour vegetable oil into the container in which the lecho will be cooked (basin or pan) and transfer the onions to the pan. Then add sweet peppers and eggplants. Stir the vegetables with a wooden spatula so as not to disturb the shape. Place the pan on the stove, cover with a lid and cook the mixed vegetables over low heat for 5 minutes.
7. Add tomato puree, sugar, salt, spices in the form of bay leaves, allspice and peas to the vegetables. Stir and cook over low heat for 30 minutes. Don’t forget to stir the lecho periodically with a wooden spatula.
8. While our vegetable appetizer is simmering on the stove, peel and coarsely chop the garlic cloves. Five minutes before the end of cooking (readiness), add chopped garlic to the hot appetizer, add vinegar and mix well and let it boil for 5-7 minutes.
9. Place the hot lecho into sterile jars, cover with a sterile lid and close hermetically using a special key.
10. Place the jars on the lid, wrap them up and leave them for a day until cooled. Then we take it to the cellar for storage.
In winter we enjoy a hearty and tasty snack!
Recipe for sweet pepper lecho with tomato juice
How I love cooking lecho - it’s so tasty and so simple that even the most inexperienced housewife can handle it. How useful is this appetizer during the winter shortage of vegetables. I opened the jar and loaded myself with aromatic vitamins, just a godsend.
We will need:
- Bell pepper – 2.5 kg
- Tomato juice - 1.5 liters
- Vegetable oil - 250 gr.
- Salt - 2 tbsp. lie
- Sugar - 3 tbsp. spoons
- Vinegar 6% - 100 ml.
Cooking technology:
1. So, let's get started. First, we need to wash the pepper, then coarsely chop it into 5-6 pieces, first get rid of the core and seeds.
2. Pour tomato juice into a deep pan in which we will stew the vegetables. Then add salt and sugar to the juice, add vegetable oil and vinegar. Mix everything well and put it on the stove. Bring the juice to a boil, then transfer the chopped bell peppers to the pan with the boiling juice.
The pepper will not be completely covered with liquid at first, but don’t worry, just cover with a lid and cook for half an hour until the pepper is soft.
3. Now while the pepper is boiled in tomato juice, we need to sterilize the jars. Thoroughly wash the glass container with soda, rinse it well and place it directly in a cold oven while wet. Turn on the temperature to 100C-120C and warm up for 15-20 minutes.
4. Now we carefully take out the glass container, put the hot pepper in the juice into sterile jars, turn it upside down and roll up the lids. Let it cool completely.
So we prepared a salad for the winter, isn’t it quick? And how delicious, mmmm, the plate that was left for testing flew away in a second.
Bon appetit!
Preserving lecho with tomato paste without tomatoes
A simple winter snack based on a family recipe. It has been tested for years and has never failed, and it’s so delicious – you’ll lick your fingers! It is prepared without tomatoes, and tomato paste sauce is used as a marinade. Simple, fast and delicious!
Ingredients:
- Bell pepper - 2 kg.
- Tomato paste - 500 gr.
- Water - 1-1.5 l.
- Sugar - 5 tbsp. lie
- Salt - 1 tbsp. lie
- Vinegar 9% - 2 tbsp. lie
- Laurel - 2-3 leaves
- Allspice peas - 7-10 pcs.
Preparation:
1. First we need to dilute the tomato paste with water in a saucepan with a thick bottom. You need 1-1.5 liters of water. Stir until smooth. Then add salt, sugar, pepper and bay leaf, stir well. Place the tomato sauce on the stove and boil.
2. Meanwhile, while our tomato paste sauce is boiling, let’s take on the sweet peppers. Coarsely chop the washed and seeded pods.
3. Add pepper to the boiling sauce and cook for 20 minutes. Five minutes before the end of cooking, add vinegar. Stir.
4. The snack is ready! Place in pre-sterilized jars, cover with sterile iron lids and screw tightly with a key.
The fragrant lecho is ready! Help yourself!
The most delicious lecho made from zucchini and bell pepper for the winter
If your family respects a vegetable like zucchini, be sure to add this ingredient to your winter salad! There will be a delicious, satisfying and aromatic snack made from juicy summer vegetables.
Required ingredients: (weight indicated for already peeled vegetables)
- Bell pepper - 1.5 kg.
- Zucchini - 1.5 kg.
- Tomatoes - 2 kg.
- Hot pepper - to taste and desire
- Garlic - 4 cloves
- Salt - 50 gr.
- Sugar - 100 gr.
- Vegetable oil - 200 ml.
- Apple vinegar - 90 ml.
Cooking steps:
1. As usual, the first thing we need to do is prepare the vegetables, rinse them well in water and let them dry.
2. Grind the tomatoes through a meat grinder or blend them in a blender, as is convenient for you. I usually resort to using a blender, it’s faster for me, and there are fewer components to wash.
3. Cut sweet, juicy peppers into large strips. If the pepper has a different color, then it will look brighter in the salad bowl.
4. Cut the zucchini into larger rings, not smaller ones.
If the zucchini is old, then you need to peel and seed them and cut into medium-sized cubes.
5. Place the pan with tomato puree on the stove, bring the mixture to a boil and then simmer for five minutes. Don’t forget to remove the foam that constantly appears. Next, add the prepared zucchini and bell pepper to the tomato mixture and mix with a wooden spatula. Bring assorted vegetables to a boil.
6. Add sugar and salt to the pan, add hot pepper if desired. Pour in the required amount of vegetable oil. Mix well. Simmer for 15 minutes. Then add chopped garlic and apple cider vinegar. Mix carefully and cook for another 5 minutes.
7. Pack the finished zucchini lecho into sterile jars and seal with sterile lids. Send to the far corner, turn the top upside down and wrap warmly. Leave it in this form for a day. When the workpiece has cooled completely, store it in a cool place.
Our delicious appetizer is ready!
A simple recipe for making lecho with tomato for 3 kg of pepper
I took this recipe from my neighbor, I’ve been closing it for three years now! The appetizer turns out very tasty and is easy and simple to prepare. Everyone who has tried it admires it and asks for the recipe, try and reproduce this wonderful salad in your kitchen, it doesn’t get any tastier!
Ingredients
- Pepper - 3 kg.
- Tomatoes - 2 kg.
- Sugar - 100 gr.
- Salt - 2 tbsp. lie
- Vinegar 9% - 2 tbsp. lie
- Vegetable oil - 10 ml.
Preparation:
1. Prepare vegetables by washing them in water. Peel the pepper from the seed pods and cut into large strips (slices).
2. We put the tomatoes through a meat grinder and get tomato juice.
If you like spicy lecho, mince it with tomatoes and hot pepper
3. Transfer the chopped sweet pepper into a basin (pan) in which the lecho will be cooked. Add sugar, salt, vegetable oil.
4. Mix our salad with a wooden spatula. There will be little juice right away, but the liquid will increase during cooking.
5. Place the basin on the stove. As soon as the mixture boils, cook for exactly thirty minutes. Five minutes before the end of cooking, add 2 tablespoons of vinegar and stir.
6. Distribute the salad into pre-sterilized jars and close hermetically with sterile lids. We put it upside down, cover it with a warm blanket and forget for a day. The next day we hide the jars in a cool place.
This is how you can easily, simply and quickly prepare a delicious vitamin salad for the winter!
Delicious winter lecho with basil, red tomatoes and bell peppers
The highlight of this appetizer is basil. During the cooking process we will add this herb, which will give our salad an extraordinary aroma. And in winter we’ll serve it on the table and drive everyone crazy, because it’s very appetizing!
Ingredients:
- Bell pepper (different colors) - 1 kg.
- Tomatoes (medium size) - 500 gr.
- Carrots - 500 gr.
- Onion - 500 gr.
- Tomato paste - 2 tbsp. lie
- Basil (blue) - 1 bunch
- Chili pepper (hot) - to taste
- Coarse salt - 1.5-2 tbsp. lie
- Sugar - 2 tbsp. lie
- Oil (olive) for frying
Cooking technology:
1. Wash and peel the vegetables. Cut the onion into thin half rings, grate the carrots into three coarse ones. Pour a small amount of olive oil into a thick-bottomed pan, heat it and add the onion. Fry it until soft and add carrots.
2. Take a deep plate, put tomato paste in it, add salt and sugar, then pour in warm water and mix well.
3. When the onions and carrots are lightly fried, add the diluted tomato paste and simmer for about 10 minutes.
4. Cut the tomatoes into pieces and place them in a saucepan.
5. Cut the sweet pepper into strips and add to the pan with the tomatoes and fry. Simmer the vegetable mixture for 20 minutes.
6. Grind the basil leaves, previously washed and dried from excess moisture. We extract the seeds from the hot pepper and remove the partitions.
7. When the cooking time comes to an end, add hot peppers and basil, stir, and let simmer for another 2-3 minutes. Turn off the stove and let it brew and soak the salad for another 20 minutes.
Distribute into clean glass containers and seal with lids. We put it bottom to top, wrap it up.
This salad will perfectly brighten up gray winter days and remind you of hot summer!
Making lecho for future use with chopped tomatoes without vinegar and without oil
The salad option without adding oil and vinegar is perfect for those who adhere to a healthy diet. Or for those who cannot eat these components for health reasons. And you can treat children without a twinge of conscience. In a word, a great recipe, take note!
Ingredients:
- Tomatoes - 3 kg.
- Sweet pepper - 1 kg.
- Sugar - 3 tbsp. lie
- Salt - 1 tbsp. lie
- Spices (add allspice, cloves, bay leaf if desired)
- Garlic - 4-6 cloves (optional)
- Greenery
Cooking process:
1. Prepare vegetables. We wash and clean. Select half of the tomatoes from the total quantity and cut into medium cubes. Place a thick-bottomed pan or cauldron on the stove and transfer the chopped tomatoes into it; no need to add water.
2. Cut the seeded peppers into large strips and add them to the cauldron with the tomatoes, mix and simmer over moderate heat under a closed lid for 15 minutes.
3. Now cut the remaining half of the tomato and place it in the cauldron. Stir with a wooden spatula (I think you already remember), cover with a lid and cook for another 15 minutes.
4. While the vegetables are stewing, grind the spices and chopped garlic in a mortar. Then add sugar and rock salt to the spices in a mortar and continue grinding. I also added a spoonful of dry basil. 5-7 minutes before readiness, add the ground spices to the boiling salad and mix.
5. Pour the boiling mass into sterilized jars. Keep in mind that the ladle will also need to be washed well with soda and doused with boiling water.
6. If you have screw-on lids, screw them on or roll them with a key. Wrap up warm.
In the cold season we will enjoy the divine taste! Bon appetit!
Cook with pleasure and good mood!
How to close lecho with peppers, tomatoes, onions and carrots for the winter?
This snack contains all the colors of a colorful summer. A very tasty and aromatic salad, which consists of juicy peppers, rich tomatoes, sweet carrots and spicy onions. This creation can also be used as a dressing for borscht or any other first courses. And I love to combine it with meat and potatoes or just eat it with fresh bread!
We need:
- Bell pepper – 1.5 kg
- Tomatoes - 1 kg.
- Onions -4 pcs.
- Carrots (large) - 2-3 pcs.
- Vegetable oil - 50-70 gr.
- Sugar - 100 gr.
- Salt 1-2 tbsp. lie
- Vinegar 9% - 1 tbsp. spoon
- Laurel - 2-3 leaves
- Garlic - 3 cloves
Cooking process:
1. Chop the peeled vegetables. We cut the onion into half rings, the carrots into large strips, cut the sweet pepper pods into slices, and then these slices in half. Grind the tomatoes in a blender.
We cut the vegetables coarsely so that during the cooking process they retain their shape and do not turn into mush.
2. Put the tomato puree on the stove, when it boils, add the carrots and stir. Cook covered over low heat for 15 minutes.
3. After fifteen minutes, add the onion to the pan. Cook for 5-7 minutes, stirring from time to time.
4. When the onions have cooked for the required time, add the chopped peppers into the pan. Let the vegetables boil for 5 minutes and only then start stirring, the pepper will settle and release a little juice. Now add sugar, 1 tablespoon of salt, vegetable oil, stir with a spatula and cover with a lid. Cook for 20 - 25 minutes over moderate heat, remember to stir occasionally.
5. Five minutes before the end of cooking, add 1 tablespoon of vinegar, bay leaves and chopped garlic. Mix.
By the way, you can see below that during the stewing process, the vegetables released a sufficient amount of juice.
6. Now distribute the boiling lecho into sterile jars. Keep the spoon you are using in the boiling salad for a while, and then fill the jars.
7. Close the filled container with sterile lids and seal it hermetically. We put it upside down and wrap it in a “fur coat”. We wait until the jars of salad have completely cooled down and put them in a cool place for storage.
We wait until the jars of salad have completely cooled down and put them in a cool place for storage.
Recipe for lecho with tomatoes, hot peppers and garlic
If you prefer to prepare such a salad with a spicy note, then this recipe is just for you. The result is a moderately spicy snack with a pleasant taste, which goes well with meat and vegetable dishes, as well as soups and various side dishes.
Depending on your taste preferences, adjust the amount of hot pepper and garlic up or down.
Watch the video for a step-by-step guide and enjoy preparing this appetizer...
Cook with pleasure!
Delicious preparation with bell peppers and beans
This winter appetizer is held in high esteem by my husband; he eats it right with the meat without a side dish. I found the recipe on the forum and have been preparing it for four years without fail and recommend it to you. It turns out filling and delicious!
Required Products:
- Sweet pepper - 1 kg.
- Beans - 150 gr.
- Tomato juice – 1 liter
- Onion - 350 gr.
- Carrots - 350 gr.
- Sugar - 1-3 tbsp. lie
- Salt - 1 tbsp. lie
- Vegetable oil - 1/3 cup
- Vinegar 9% - 2 tbsp. lie
Cooking steps:
1. Before cooking, we need to soak the beans overnight.
2. When the beans are soaked, rinse them well and place them in a saucepan. Pour water and put it on fire. You need to cook until half done.
3. Grate the carrots on a large grater, cut the onion into half rings. Cut the fragrant sweet pepper pods into strips.
4. Boil tomato sauce and add beans and chopped vegetables to it. You need to cook for 30 minutes, stirring from time to time with a wooden spatula.
4. 10 minutes before readiness, put salt, sugar, allspice and bay leaf in a saucepan, pour in vegetable oil and stir. 5 minutes before readiness, add vinegar and stir again.
5. We pack the product into jars that were previously sterilized along with the lids. Close tightly, turn over and wrap.
A delicious appetizer is ready! And how delicious it will be in winter, words cannot describe!
Lecho for the winter in a Redmond multicooker
A multicooker, an extremely useful thing, how convenient and simple everything is with it! This unit is especially appreciated by housewives who are limited in time. You just need to throw in the prepared ingredients, and the miracle cook will cook everything for you. So I want to offer you a recipe for winter preparation, with minimal time expenditure, but tasty lecho at the end!
Required ingredients:
- Bell pepper - 1.5 kg.
- Tomato juice - 0.5 l.
- Sugar - 100 gr.
- Salt - 1/2 tbsp. lie
- Vinegar 9% - 45 gr.
- Garlic - 25 gr.
- Hot pepper - to taste
Cooking technology:
1. First, we need to sterilize the glass container in which we will store our workpiece. We will sterilize it in a multicooker; to do this, pour a liter of water into the bowl and place a steaming tray. The jars, previously well washed, are placed on a pallet. If there is room, we also place the lids next to the jars or boil them separately in a saucepan. Turn on the “Steam” mode for 15 minutes.
2. While the jars are being cooked, prepare the vegetables. Wash the pepper and peel the garlic. Then remove the seeds from the sweet pepper and cut it into large strips. Cut the hot pepper and garlic into rings.
3. In a bowl, mix tomato juice, vegetable oil, salt and sugar. It’s better to take homemade juice, but if you don’t have it, you can use store-bought juice (I buy the Dobry or J7 brand).
4. Transfer the vegetables into the multicooker bowl, pour in the tomato juice, and stir with a special spatula. Turn on the “Extinguishing” mode and set the time to 40 minutes.
5. 10 minutes before the end of cooking, pour in vinegar and stir. Wait for the program to complete.
6. Pack the lecho into jars, seal it tightly with lids, turn it over and cover it with a warm blanket. When the salad has cooled, store it in a cool place.
In winter, we open a jar of delicious salad, put it in a plate and enjoy the extraordinary taste of summer vegetables!
Bon appetit!
Video on how to cook lecho with pepper and rice for the winter
An incredibly tasty winter salad, my mother prepared this recipe. Very appetizing, satisfying, always eaten to the last jar. The highlight of this dish is the rice; it makes the snack nutritious and gives it an interesting taste. It can easily serve as an independent dish.
I found the same recipe on Youtube, you can watch it yourself and prepare such a magnificent preparation, and your family will definitely thank you.
Cook with pleasure!
The selection of winter salads has come to an end. I shared with you proven recipes for winter snacks that I cook myself and my family eats with pleasure and says thank you to me every time!
Choose recipes, cook, stock up for use, and in winter you will treat your family deliciously! Don’t forget to bookmark the article so it’s always at hand. Share this collection of recipes with your friends, you just need to click the social media buttons. And be sure to comment, write your opinion and your signature recipes, and we will definitely prepare them.
I wish you successful preparations!
Thank you for your attention! Until new publications!
During the season of preservation, preparations for the winter, and a variety of autumn vitamins, we strongly advise you to prepare and serve an amazing, vitamin-packed and always popular dish at all feasts - bell pepper lecho.
The constant components of lecho are sweet bell peppers, tomatoes, onions, garlic, and then everything depends on your desire - you can add carrots, cabbage, cucumbers and other vegetables.
There are a great many recipes for lecho, as you can see by reading our article. And every housewife has her own favorite option, or even more than one, for preparing this dish. Some people prefer a mild taste, others like a spicier option.
Spicy lecho recipe
Lecho is originally a dish of Hungarian cuisine, which is famous for its “spiciness”. Due to its original taste and satiety, lecho quickly appeared on the menu of the countries of central and eastern Europe and today it is one of the most popular preparations for the winter.
Lecho is often made from zucchini and eggplant, but we will stay true to the classics and share a traditional lecho recipe based on tomatoes and bell peppers.
Ingredients:
tomatoes - 3 kg;
bell pepper - 3 kg;
hot red pepper - 1-2 pods;
salt - 4 tablespoons;
sugar - 1.5 cups;
apple cider vinegar 6% - 60-80 ml;
2 bay leaves;
peppercorns 6-8 pieces;
vegetable oil - 200 ml.
Grind the tomatoes in a meat grinder, boil over low heat for 15 minutes, then add salt, sugar, vegetable oil, add chopped peppers and cook over low heat for 20 minutes. After this, add peppercorns, bay leaves, vinegar and boil for about 5 more minutes. Place in sterilized jars and close.
At the last stage, we place the closed jars upside down, “wrap them up” and leave them until they cool completely for 1-2 days.
Spicy-sweet lecho from bell pepper
The main ingredients for any lecho are fresh tomatoes and fresh bell peppers. At the same time, it is much better to take the ripest tomatoes than unripe and hard ones - they will still be ground into juice.
It is advisable to take peppers of different colors for lecho. The fact is that peppers of different colors contain different amounts of certain vitamins and beneficial elements. Therefore, lecho made from green, red and orange peppers will be much more useful than from exclusively red or exclusively green peppers.
The ratio is 1 kilogram of pepper to 2 kilograms of tomatoes. Garlic, hot pepper and other spicy ingredients - to taste. It is advisable to take a fixed amount of salt and sugar - this will make the lecho moderately sweet. In the traditional version, take half a glass of sugar per kilogram of bell pepper, and a teaspoon of salt is enough for this volume.
Tomatoes must be crushed in any available way, after first removing their peel, scalded with boiling water ahead of time. Blender, grater, meat grinder - any method will do. The main thing is that the tomatoes turn into tomato slurry.
Bell peppers need to be cut into small pieces (although some people like it when almost a quarter of whole peppers float in the lecho). Peeled garlic should be cut into small slices.
After this, you need to pour vegetable oil into the tomatoes at the rate of 50 grams per kilogram of tomatoes. Add all the garlic there and mix well. After this, the resulting mass must be poured into a saucepan or cauldron and begin to cook over high heat, after the start of boiling, reduce the gas. After boiling, add sugar and salt to the tomato juice, stirring the mixture thoroughly again.
Next, you need to add all the bell pepper to the tomatoes and wait until the mixture boils again. After this, pour in a little more oil (30 grams per kilogram of tomatoes) and add a little vinegar for preservation.
The resulting mixture must be poured into sterilized jars and rolled up. The lecho should stand in a dark and relatively cool place. The jars cannot be left in the sun - otherwise they will explode, decorating the room with cheerful stains and drips, as well as overfreezing - then the taste will not be so rich. The approximate shelf life of this lecho is about eight months.
Quick lecho made from bell pepper
Bell pepper lecho is a wonderful appetizer on the holiday table and an excellent sauce for main courses.
To prepare lecho from bell peppers, red and yellow fruits are taken, thanks to which this dish has a truly bright and festive look.
This lecho is made from bell pepper, slightly sweet in taste, moderately sour and not spicy.
Ingredients:
5 kg bell pepper,
4 kg tomatoes,
1 glass of vegetable oil,
2 tbsp. spoons of 9% vinegar,
1 cup of sugar,
3 tbsp. spoons of salt.
Wash all vegetables well.
Grind the tomatoes in a blender or meat grinder.
Peel the bell pepper from the seed box and cut into wide strips.
Place the tomato puree in a large saucepan, add sugar, salt, vegetable oil and bring to a boil.
Then add bell pepper to the tomato mass and cook over medium heat for 30 minutes, stirring occasionally.
Add vinegar to lecho and stir.
Place bell pepper lecho in sterilized jars and roll up.
Turn over the cans of lecho, cover with a blanket and leave until completely cool.
Store bell pepper lecho in a cool place.
Ready-made bell pepper lecho can be added to soups, and also served with potato and rice side dishes or with pasta.
Red bell pepper lecho recipe
Lecho is very tasty served in winter as a sauce for main courses. Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone likes, this dish always sells out with a bang.
The lecho recipe is accessible and easy to prepare.
Lecho is very tasty served in winter as a sauce for main courses.
Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone likes, this dish is a huge hit at the holiday table. Usually guests ask for more, and thrifty housewives will definitely take note of your lecho recipe.
Ingredients:
3 kg of red (yellow can be added) bell pepper, 3 kg of tomatoes, 1 head of garlic, 10 black peppercorns, 1 glass of vegetable oil, 1 glass of sugar, 5 tbsp. spoons of 9% vinegar 2 tbsp. spoons of salt.
Wash all vegetables.
Pass the tomatoes through a meat grinder (or blender) and strain off the pulp.
Peel the bell pepper from the core and seeds and cut into strips about 1 cm thick.
Add butter, sugar, salt to the tomato puree, bring to a boil and let simmer for 5 minutes.
Place bell peppers in tomato juice and cook covered.
Please note that the longer vegetables are cooked, the softer they become, so you can choose the cooking time yourself depending on your taste.
If you prefer crispy peppers, then for this lecho recipe limit yourself to 7-10 minutes of boiling the peppers. If you are a fan of soft vegetables, cook the pepper for 20-30 minutes.
Add chopped garlic, black pepper, vinegar to the lecho and cook for another 5 minutes.
Pour lecho into sterilized jars and roll up.
Turn the jars over, cover with a towel or blanket and leave until completely cool.
Tender lecho with carrots
Ingredients:
Tomatoes – 2 kg,
Bell pepper – 1 kg
Carrots – 1 kg
Vegetable oil – 5 tbsp. l.
Vinegar essence – 1 tbsp. l.
Sugar (sand) – 5 tbsp. l.
Salt – 1 tbsp. l.
Water – 1 glass.
Preparatory stage. If you want to make significant supplies for the winter, then all jars for lecho must be sterilized (as well as metal sealing lids).
Make the marinade. To do this, wash the tomatoes, remove the stems, cut them into pieces and grind in a meat grinder. Having received a certain amount of tomato juice, add salt, sugar and vegetable oil. Place tomato juice over low heat and bring to a boil. After boiling, the mixture should continue to stand on very low gas for another forty minutes.
Tackle your vegetables. Carrots and bell peppers must be washed. Remove the top layer from the carrots and cut off the back parts; remove the seeds and stalks from the bell pepper. Cut the carrots into long strips, and the peppers - large enough, but so that it is convenient to eat.
Add the vegetables to the boiled tomato juice, bring it to a boil again and hold for another twenty minutes. After this, add vinegar essence to the lecho and mix thoroughly.
Pour lecho into prepared jars and roll up immediately. Jars of lecho should cool upside down, wrapped in a blanket or sweater. This product can even be stored at room temperature, but always out of direct sunlight.
This is just a basic recipe for making pepper lecho. If desired, you can (and should!) add many different components to provide a brighter and more expressive taste. For example, you can add some garlic, spices or aromatic herbs. Hot peppers, peeled from seeds and cut into very thin half rings, would look very appropriate - they will make lecho much more piquant and spicier.
The main danger of this recipe is that the carrots can boil in tomato juice and become limp and amorphous. This can easily be prevented by frying the carrot sticks in a separate frying pan for two to three minutes over high heat.
Lecho with cabbage
Try the rich summer vegetable taste of bright lecho with bell peppers, tomatoes, carrots, cabbage and spices.
Ingredients:
tomatoes - 3 kg
cabbage - 1 kg
carrots - 1 kg
onion - 1 kg
bell pepper - 1 kg
sunflower oil (glass) - 1 pc.
vinegar - 125 gr
sugar (glass) - to taste
salt - 3 tbsp
greens - to taste
black peppercorns - to taste
Grind the tomatoes in a meat grinder. Boil, simmer for 20 minutes. Cut the onion into half rings. Grate the carrots on a coarse grater. Cut the pepper into strips. Shred the cabbage. Add everything to the tomato, mix well. Add salt, sugar, butter, spices, herbs. After boiling, cook for another 20 minutes. Pour in vinegar and boil for another 5 minutes. Place in prepared, clean, dry, sterile jars. Roll up. Wrap in a blanket and leave for a day until it cools down.
Lecho for the winter in a slow cooker
Original recipe for lecho with cucumbers. This sauce has a fine structure and a moderately spicy taste. A multicooker will help you cook it.
Ingredients
Bell pepper - 1.5 kg
Garlic - 25 gr
Hot pepper - to taste
Tomato juice - 500 ml
Salt - 1/2 tbsp. l.
Table vinegar 9% - 45 g
Sugar - 100 gr
Vegetable oil - 100 ml
cucumbers - 2 kg
Finely chop the bell pepper, removing the seeds in the process. Cut the cucumbers into slices along with garlic and hot pepper. In a separate bowl, mix tomato juice, salt, sugar and vegetable oil. Place sweet peppers, cucumbers, garlic, hot peppers in one bowl, mix and place in a slow cooker. Leave in the “Extinguishing” mode for 40 minutes. Half an hour after the start of stewing, add tomato sauce. Boil water in a slow cooker. We put the jars for sterilization. Boil the lids. Boil in a saucepan for 5 minutes. Pour the resulting lecho into jars. We roll up the jars and turn them over until they cool.
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