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

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

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

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

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

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

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

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

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

Very bright fragrant and incredibly delicious salad"lecho", practically knows no competition on winter table. Many people love it and of course try to stock up on it healthy dish for the winter.

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

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

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

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

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

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

Recipe 3: Bell pepper lecho - Finger licking good

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

From the article you will learn how to cook delicious lecho from bell pepper at home, its recipes are extremely simple.

This canned salad, will decorate both everyday and festive table. Plus this useful stock vitamins for whole year. Cook with pleasure!

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

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

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

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

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

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

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

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

Recipe 4: bell pepper lecho with tomatoes

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

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

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

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

Pour into tomato puree required amount salt, granulated sugar, to taste, as well as sunflower refined oil. Lovers pungent taste can add hot peppers.

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

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

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

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

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

We use homemade tomatoes, they have thin skin, that's why we don't remove it. Wash all the vegetables first. Peel the onions and carrots.

Cut the tomatoes into large slices.

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

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

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

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

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

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

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

Recipe 6: bell pepper lecho with tomato paste

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Well, the carrots and onions are ready - they are slightly browned and smell pleasant (smell raw onion not anymore).

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

Transfer to tomato base fried vegetables along with oil.

We also put pieces of pepper there.

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

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

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

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

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

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

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

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

Recipe 8: sweet pepper lecho with onions and carrots

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

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

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

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

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

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

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

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

Lecho for the winter - 16 recipes

We continue to roll up the jars. Today we have a treatment for the winter. There are many recipes for lecho, some like it with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet peppers. How many people, so many tastes. Therefore, in our selection there are 16 recipes for every taste!

Pepper lecho for the winter

Making pepper lecho is very simple and quick! And in winter it’s so nice to open lecho and enjoy this delicious preparation, to potatoes or pasta.

We will need:

For 4 liters:

Tomato - 2 l

Bell pepper -2-2.5 kg

Vegetable oil - 150g

Salt - 1.5 -2 tbsp. l.

Sugar - 2 tbsp. l.

Garlic - 4 large cloves

Preparation:

Wash the pepper, remove seeds, cut lengthwise into 2-4 parts. Cut the onion into thin rings. Mix everything, pour in the tomato, put the lecho on low heat.

When it boils, add salt and sugar and mix gently. Keep at a low simmer for 10 minutes, then add chopped garlic, stir and immediately roll into sterilized jars.

Pepper lecho is ready!

Lecho with carrots for the winter

This recipe is the most delicious in my opinion. I advise you to prepare it. There is little hassle, the consumption of pepper is good (we plant a lot and don’t know where to put it now), there is no need to sterilize the jars with this lecho.

So, we need:
For 1 liter of tomato juice
1 tbsp. - salt
2 tbsp. - sugar
5-6 large carrots
1 head - garlic
8 dec. spoons - 9% vinegar
Sweet pepper

Preparation:
Prepare tomato juice in any way convenient for you. I make juice by putting tomatoes through a juicer. Then I boil tomato juice for 20 minutes.
I add salt and sugar to the boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through a press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel the sweet pepper and cut into strips.
When the tomato juice and carrots boil for 25 minutes, add as much pepper as you can fit.
For 5 liters of juice it takes me 2 buckets of pepper.
Cook the pepper for 8-10 minutes.
Place in jars and roll up iron lids and “under a fur coat” until it cools.

Lecho from zucchini and eggplant for the winter

We will need:
1 kg eggplants
1 kg zucchini
1 kg pepper
1 kg carrots
bunch of dill, bunch of parsley

for the sauce:
2 kg tomatoes
2 heads of garlic
1/2 cup 6% vinegar
1.5 cups vegetable oil
1.5 cups sugar
1/3 cup salt
4 allspice peas
5 black peppercorns
2 bay leaves
1 tsp coriander (optional)

Preparation:
1. Cut eggplants and zucchini into slices, pepper into rings, grate carrots, chop greens
2. To make the sauce, twist the tomatoes. Add grated garlic, vinegar, oil, salt and sugar. Mix everything
3. Pour the sauce over the vegetables, add spices and simmer over medium heat for 40-60 minutes.
4. Place the vegetables in jars, roll them up, turn them upside down, and cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Lecho with sweet pepper for the winter

A lecho recipe that has been proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it.

We will need:

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

Preparation:

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.

Lecho with onions for the winter

We will need:

1.3 kg sweet pepper,

1 kg of tomatoes,

250 g onions,

15 - 20 g salt,

ground black pepper to taste

2 - 3 tbsp. spoons of water.

Preparation:

Wash ripe sweet peppers, remove seeds, cut into strips 5 - 8 mm wide or into pieces.

Cut the tomatoes into slices 3 - 4 mm thick.

Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to enamel pan. Add 2 - 3 tbsp. tablespoons of water and simmer covered for 10 minutes. Fill the jars tightly, without air voids, with vegetable mass (vegetables should be covered with juice on top). Sterilize in boiling water: liter jars- 45 minutes, three-liter - 60 minutes.

Lecho with carrots for the winter

We will need:

2.5 kg sweet bell pepper,
3 liters of tomato juice,
3 carrots,
1 pod hot pepper,
1 head of garlic,
1 bunch of parsley,
1 bunch of dill,
3/4 cup vegetable oil,
8 tsp 9% vinegar
100 grams of sugar,
2.5 tbsp. salt

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, chop the greens. Grind the hot pepper and garlic together through a meat grinder. Place sweet and bitter peppers, carrots, garlic, herbs, salt, sugar and vegetable oil in a saucepan, pour in natural tomato juice and cook for 30 minutes. Add vinegar 5 minutes before the end of cooking. Place the lecho in sterilized jars, roll up and turn over onto the lids until it cools.

Lecho without oil for the winter

We will need:

3 kg tomatoes,
1.5 kg sweet pepper,
7 large cloves of garlic,
1 glass of sugar,
1 tbsp. with a top of salt

Preparation:
Cut half the tomatoes and cook for 10-15 minutes, add sweet peppers cut into strips, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho into sterilized jars and roll up.

Lecho with carrots without vinegar for the winter

We will need:

3 kg tomato,

2 kg peeled bell pepper (unpeeled 2.3 kg),

0.5-1 kg carrots,

2 tablespoons salt (full)

1 tablespoon granulated sugar,

1 tablespoon of vegetable oil.

Preparation:

Tomatoes through a meat grinder, carrots into strips, peppers into strips. Cook tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn them over and wrap them up.

Yield: - 6 cans of 650 g or 5 cans of 750 g.

Pepper lecho and eggplant for the winter

Lecho is one of delicious snacks for the winter. It's easy and quick to prepare.

From this quantity the yield is 4 liters.

We will need:

Tomato juice -4 l

Beautiful bell pepper - 1.5 kg

Eggplants - 1.5 kg

Vegetable oil -150 g

Salt - 1.5 - 2 tbsp. l

Sugar - 2 tbsp. l.

Vinegar 9% - 2 tbsp. l.

Garlic - 4 large cloves

Preparation:

1. Cut the eggplants into slices, sprinkle with salt, let stand for 30-50 minutes so that the bitterness comes out. Then rinse in cold water.

2. Peel peppers for lecho from seeds, cut into halves or quarters, onion into thin rings.

3.Place everything for the lecho in a large saucepan, pour in tomato juice, cover with a lid and put on low heat.

When the tomato is very hot, the vegetables have settled significantly, you can add heat.

Add sugar, salt, butter to the lecho and bring to a good boil. Pour in vinegar and boil for 15 minutes. At the end add chopped garlic. Pour lecho into sterilized jars, roll up and wrap.

Pepper and eggplant lecho is ready!

Pepper lecho for the winter

We will need:

Tomatoes – 5 kg

Bell pepper – 2 kg

Carrots – 200 g

Beetroot – 200 g

Salt - 3 tbsp. spoons

Sugar - 1 glass

Vegetable oil - 1.5 cups

Preparation:

First, we wash the tomatoes, blanch them and peel them. Then grind through a meat grinder until pureed. Put the puree into a saucepan and put it on the fire.

When the puree boils, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, grate the carrots and beets on a coarse grater, then put the vegetables in a saucepan with the sauce and cook for another 10 minutes.

We clean the pepper from the stalk and seeds, cut it into small pieces.

Add to the pan with the rest of the ingredients and simmer over low heat for 25-30 minutes.

Place the finished lecho in sterilized jars (you should get 7-8 liters of lecho) and roll up the lids. Here is a fairly simple recipe, bon appetit!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes – 1 kg

Bell pepper – 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic – 2 cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. spoon

Salt - 30 grams

Granulated sugar - 1 tbsp. spoon

Preparation:

Prepare the vegetables, wash them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into slices, cut the onion into half rings, cut the bell pepper into strips.

Scald the tomatoes and remove the skin from them. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, add onions and carrots.

When the vegetables have softened, add the peppers and zucchini. Add salt and simmer for 5 minutes over medium heat.

Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat. 5 minutes before readiness, pour in the vinegar, stirring the lecho.

Place the finished lecho into sterilized jars. The jars should be turned over and covered with a blanket until they cool completely.

Lecho of tomatoes and peppers for the winter

We will need:

Bell pepper – 3 kg

Tomatoes – 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Potted peppers - 8 pieces

Vegetable oil - 200 g

9% vinegar - 80 g (I like to use apple cider vinegar)

Preparation:

Prepare the main ingredients. Rinse the vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all unnecessary parts.

Grind the tomatoes in a meat grinder. Place the resulting mass in a saucepan.

Boil the tomatoes over low heat for 15 minutes, add pepper, sugar, salt, and vegetable oil. Cook for 20 minutes. At the very end, add peppercorns, bay leaves and vinegar. Boil for another 5-7 minutes.

Jars must be sterilized using an oven.

Divide the lecho into jars and close the lids. Turn upside down and wrap in a blanket and leave until completely cool.

Lecho with beans for the winter

Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper - 2 kg

Hot pepper - 1 piece

Sugar - 1 glass

Vegetable oil - 1 cup

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

Preparation:

Soak the beans overnight and then boil until tender. Rinse well.

Grind the tomatoes in a meat grinder or using a blender.

Pour the tomatoes into a large saucepan, add salt and sugar. Cook for 20 minutes.

Add chopped pepper and simmer for 15 minutes.

Now add the beans, add the oil and cook for 10 minutes.

At the very end, add vinegar, stir and remove from heat.

Pour the finished lecho into sterilized jars.

Lecho with tomato paste for the winter

We will need:

Pepper – 3 kg

Tomato paste - 500 g

Water - 800 g

Sugar - 200 g

9% Vinegar - 100 g

Salt - 1 tbsp. spoon

Preparation:

1. Wash the bell pepper, dry it and remove seeds, tails, and cores. You can cut the pepper into thin strips or cubes - this is at the request of the housewife.2. Next, the recipe for making lecho with tomato paste moves on to the sauce. To do this, combine tomato paste with water in a tall saucepan. Add sugar and salt. Mix everything thoroughly until a homogeneous consistency is obtained. Pour in vinegar.3. When the paste has dissolved well, the pan can be put on fire. You need to bring the mixture to a boil.4. When the sauce boils, you can add chopped peppers to the pan. Bring to a boil again and simmer over low heat.5. Depending on the quality of the pepper and the size of the pieces, it will take about 30-45 minutes to cook. If desired, during the cooking process you can add hot pepper to lecho with tomato paste at home.6. When the lecho is ready, you can immediately roll it hot into jars for the winter. In this case, it is better to cover the jars with a towel or blanket for about 25-30 minutes.

About warm sunny summer days a person may be reminded of the aroma of delicious homemade . And lecho - popular dish Hungarian cuisine is one of those delicious winter preparations, carefully storing delicate aroma sun-ripened vegetables. Despite the diversity that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.

To prepare lecho, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future preparation will taste more unusual and look more attractive. Peppers are chopped different ways: some housewives find it more convenient to plan it into strips, others - into cubes, slices or small pieces– it all depends on your own preferences.

Of the most popular recipes The best treatments are listed below. For example, novice housewives will undoubtedly like this lecho recipe, which requires a minimum of time and effort.

For it you will need:
- 2 kg of bell pepper;
- 2 kg of ripe juicy tomatoes;
- 0.5 tbsp. vegetable oil;
- 0.5 cups 6% vinegar;
- salt, sugar, allspice to taste.

The pepper is washed, peeled from stalks and seeds, then cut into neat slices (slices, half rings or rings - your choice).

Then heated in large frying pan half a glass of sunflower oil and fry the pepper in it until half cooked.

The processed tomatoes are passed through a meat grinder and the resulting mass is sent to the pan.

After this, place the container with the tomato mass on the fire, bring to a boil, add pepper, salt and sugar (to taste). The resulting mixture is poured over the pepper and boiled for 15-20 minutes.

About five minutes before the end of the cooking process, add 0.5 cups of vinegar and place the lecho while still hot in sterile clean jars.

Lecho with carrots

It turns out amazing lecho with carrots, recipe which is described below. This delicious preparation can be used both as an independent snack and as an addition to other dishes.

To prepare you will need:

3 kg of selected juicy tomatoes;
-2 kg of bell pepper, sliced;
- 4 large carrots;
- 1 glass of refined sunflower oil;
- ? glasses of sugar;
- 8 tbsp. spoons of vinegar;
- a couple of tablespoons of salt.

The tomatoes are scalded with boiling water and peeled, the carrots are peeled and everything is twisted through a meat grinder.

Send everything to the fire and cook for about half an hour, after which chopped peppers, butter, sugar and salt are added to the tomato-carrot mixture.

Boil everything for about half an hour and add vinegar five minutes before the end of cooking.

Today we have a recipe for lecho for the winter - we will prepare it from bell peppers and tomatoes. There are no more vegetables, just some seasonings for more bright taste- this is, so to speak, classic recipe. It turns out very tasty cold appetizer- tender and juicy bell pepper in aromatic tomato sauce.

It should be noted that there are a huge number of recipes for preparing lecho and each of them is correct. Some people like to add spicy onions to the dish, others like sweet carrots or neutral zucchini. This is a matter of personal culinary preference, so each housewife prepares lecho according to her own signature recipe.

The recipe for lecho that I will share with you came from my grandmother. This is exactly how she made peppers in tomato sauce at the dacha for the winter, and now I cook it for my family. Choose beautiful, juicy and ripe fruits - then the result will please you!

Ingredients:

(1 kg ) (1 kg ) (50 milliliters) (2 tablespoons ) (0.75 tablespoon) (2 pieces ) (3 pieces )

Cooking the dish step by step with photos:

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, refined vegetable oil (I use sunflower oil), sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - still chop them. As for the spices, you can also add a couple of clove buds, but this is optional. By the way, vinegar is not used in this lecho recipe - the acid from the tomatoes is enough.

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

Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds. We cut the halves themselves arbitrarily - I like it when the pieces are large enough and are easy to prick with a fork. You can cut into large cubes - whatever you like. In this form, there should be 1 kg of pepper (a little more is possible).

In 15-20 minutes without a lid, the tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but that's how it should be. We also need to add pepper - it will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already given off its aroma, and can later give off bitterness in the preparation.

Place pepper slices into the tomato base, cover the pan with a lid and bring everything to a boil. After this, remove the lid, turn the heat to medium and simmer the peppers in tomato sauce for about 20 minutes. During this time, carefully mix everything a couple of times. It may seem that there is too much pepper for such a volume of tomatoes, but this is not so: during the stewing process, it will release juice and the liquid will become much larger.

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