How to make lecho for the winter is simple. Lecho for the winter - Simple recipes for delicious lecho from bell pepper and tomato
In general, lecho is a dish of Hungarian, not Bulgarian cuisine, as is commonly believed. And the recipe for the traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. "Culinary Eden" has prepared for you the most delicious lecho recipes - from the widely known to the unusual. Have you decided to prepare lecho for the winter? Then get to work!
Ingredients:
1.4 kg of green sweet pepper,
600 g tomatoes,
2 onion heads
80 g pork fat,
50 smoked bacon,
5 g paprika
salt to taste.
Cooking:
Peel the green peppers and cut lengthwise into 8 pieces. Dip the tomatoes for a few seconds in boiling water, then in ice water, peel and cut into quarters. Onion cut into half rings. Put the fat in a pan and fry the bacon cut into small cubes on it until transparent, pour the onion and brown until golden brown. Add paprika, stir and put chopped tomatoes and peppers into the pan. Salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce the heat. Simmer until done.
This is the same recipe that is considered the progenitor of the lecho that we used to serve on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of the stew. But as a preparation for the winter, this recipe is not very suitable, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and many of its variants are more common.
Lecho in Bulgarian (without vinegar)
Ingredients:
1 kg sweet pepper
1 kg tomato puree,
2 tbsp Sahara,
1 tbsp salt.
Cooking:
Cut the multi-colored pepper lengthwise into wide strips or into squares. Puree from fresh tomatoes (passed through a meat grinder or chopped in a blender) boiled down 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll into sterilized jars.
Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack Sahara,
2 tbsp salt,
2 tbsp 9% vinegar.
Cooking:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 parts. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in the vinegar, arrange in sterilized jars and roll up.
Ingredients:
2 kg of pepper
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots
2 tbsp salt,
3 tbsp Sahara,
10 carnations,
2-3 pods of hot pepper,
300 g garlic
10 peas of allspice.
Cooking:
Pass the peeled tomatoes through a sieve or chop with a blender. Pepper cut into strips. Grate carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Boil after boiling for 5-10 minutes. Arrange hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.
Lecho with carrots and tomato juice
Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter tomato juice
1 tbsp salt,
½ cup sugar
½ cup vegetable oil
1 tsp 70% vinegar,
¼ cup of water.
Cooking:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot in sterilized jars, roll up.
Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,
4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.
Cooking:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to get rid of the seeds. Cut the pepper into strips, onion into half rings, put everything in tomato puree. Add salt, sugar, pepper, bay leaf and simmer under the lid until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Take out the bay leaf. Bring to a boil, pour in the vinegar, mix, pour into sterilized jars, roll up. Wrap until cool.
Ingredients:
3 kg of sweet pepper,
3 kg of onions
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.
Cooking:
Onion cut into half rings, pepper - wide strips. Remove the skin from the tomato and cut into slices. Saute the onion in olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce the heat to a minimum, salt, pour hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.
Lecho (without vinegar)
Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.
Cooking:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.
Ingredients:
3 kg of tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar
2 tbsp salt,
2-4 tablespoons Sahara.
Cooking:
Grind the skinless tomatoes in a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.
Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.
Cooking:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, greens and hot pepper, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the Bulgarian pepper into the mixture, cut into slices, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, pour in the vinegar. Arrange hot in sterilized jars, roll up and wrap for a day.
Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice
1 kg carrots
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp salt,
100-150 g of garlic,
parsley and dill.
Cooking:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the bitter pepper. Put everything except garlic and herbs in layers in a saucepan, pour in tomato juice, cook for 20 minutes from the moment of boiling. Then put the chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, put chopped greens. Arrange in sterilized jars, roll up.
Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for you.
Ingredients:
2 kg zucchini,
1 kg sweet pepper
400 g tomato paste,
1 glass of water
150 g sugar
300 g vegetable oil,
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.
Cooking:
Mix tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in a boiling marinade, boil for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap until cool.
Spicy zucchini lecho
Ingredients:
3 kg zucchini,
100 g garlic
6 sweet peppers
1 pod of hot pepper,
1 liter tomato juice
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.
Cooking:
Pass garlic, sweet and bitter pepper through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Arrange hot in sterilized jars, roll up.
Lecho from overripe cucumbers
Ingredients:
5 kg cucumbers,
2.5 kg of tomatoes,
1 kg sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.
Cooking:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers from the skin, if it is too hard, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.
Lecho of cucumbers
Ingredients:
3 kg cucumbers,
1 kg of onion
1 stack Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.
Cooking:
Mix all products except cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.
Lecho with eggplant
Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cup sugar
½ cup vegetable oil.
Cooking:
Grind the tomatoes in a meat grinder or in a blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour pepper cut into large cubes, unpeeled eggplant in cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Good luck harvesting lecho for the winter!
Larisa Shuftaykina
This classic dish of Hungarian cuisine has long been popular with housewives, not only at home. A bright and fragrant lecho for the winter is simple, versatile, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.
Lecho can be called a canned salad that will preserve the taste of summer and easily make up for the lack of vitamins in the cold season. In different countries, it is used both as an independent dish, and as a side dish for fried meat, and with white bread or pancakes, and with pieces of smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as dressing for first courses.
How to cook a delicious lecho - general rules
This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Someone adds more seasonings, someone experiments with various vegetables and herbs, someone replaces the frying pan with a slow cooker ...
But there are classic rules of this lecho:
- Tomatoes and peppers choose the brightest, fleshy, sweet.
- Peel tomatoes before cooking. You can quickly do this if you cut their skin crosswise, dip the fruits for a minute in boiling water, and then immediately into a bowl of ice.
- Try not to let the vegetables boil and turn into porridge during the cooking process.
- If you want a real taste, fry vegetables not in oil, but in lard.
- Use vinegar in minimal quantities, only for harvesting and preserving lecho for the winter, solely to extend its shelf life.
- Classical spices for lecho are paprika, salt and sugar. You can add everything else to your taste (fear and risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme ...
- If you add garlic to homemade lecho, keep in mind that if you put it at the beginning of the stew, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of the stew, it will feel much more noticeable.
A real classic lecho requires only three essential products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to available or favorite products. Various variations of lecho have appeared: with carrots, eggplant, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and varied recipes for a truly delicious lecho and choose the one that will become a hit right in your family.
Recipe number 1 Classic lecho with peppers and tomatoes
You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, lard, paprika, sugar, salt (to taste).
Cooking. Chop the onion and send it to a deep frying pan with melted lard. While it is fried over low heat until transparent, the pepper is de-seeded and cut into strips, and the tomatoes are peeled and chopped (you can use a blender or meat grinder). Send pieces of pepper and paprika to the pan to the onion, simmer for 10-15 minutes. After the specified time, add chopped tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.
A few minutes before the end of cooking, mix 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an accompaniment to potatoes, rice or pasta.
ON A NOTE! If lecho is prepared exclusively for preservation for the winter, lard is replaced with odorless vegetable oil, and a little bit of vinegar is added for better preservation of seams (if you overdo it, your seaming can be called anything, but not a real Hungarian lecho, since vinegar greatly distorts the taste ). Lay out hot lecho in sterilized jars under the neck, close with sterilized lids and roll up.
Recipe number 2 Lecho with carrots
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking. Chop the onion finely. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, pass through a blender. Grate carrots on a coarse grater. Send the onion to a frying pan with heated vegetable oil, fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add also bell pepper, simmer for another 15 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe number 3 Lecho with eggplant
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).
Cooking. Peel the tomatoes, scroll in a blender. Remove seeds from bell pepper, cut into large pieces. Cut eggplant into large pieces. Place the tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, pour in vegetable oil and simmer for another 20 minutes. Add pepper and eggplant and leave it all together on fire until it thickens. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Lecho with eggplant
Recipe number 4 Lecho with zucchini
You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Cooking. Cut the zucchini and onion into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Send the onions and carrots to the pan to fry in vegetable oil. Put zucchini with peppers and tomatoes in a saucepan and pour water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Stew everything together for at least half an hour until thickened, add vinegar before the end of cooking. Lay out hot lecho in sterilized jars under the neck, close with sterilized lids and roll up.
Recipe number 5 Lecho with rice
You will need: 1 kg of bell pepper, 1 kg of carrots, 3 kg of tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking. Chop the onion finely. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, pass through a blender. Grate carrots on a coarse grater. Put all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, pour in the vinegar. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe number 6 Lecho with tomato paste
You will need: 2.5 kg of bell pepper, 1 kg of tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.
Cooking. Remove seeds from bell pepper, cut into large pieces. Heat tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pieces of pepper from the sauce and arrange in sterilized jars, then pour hot sauce over them to the top. Close with sterilized lids and roll up.
Recipe number 7 Lecho with cucumbers
You will need : 1 kg of tomatoes, 1 kg of cucumbers, head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.
Cooking. Cut cucumbers into pieces. Peel the tomatoes, scroll in a blender. Crush the garlic in a garlic press or finely chop. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, then add coriander and suneli hops. Stir and simmer for about 10 more minutes - the cucumbers should be saturated with taste, but not become too soft. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe number 8 Lecho without tomatoes and without cooking
You will need: 1 kg of bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), a few black peppercorns, vinegar.
Cooking. Remove seeds from bell pepper, cut into large pieces. Send the chopped eggplants, spices, oil and vinegar to the container - leave everything for 3-4 hours at room temperature. After the specified time, the resulting “soft” salad is laid out in sterilized jars along with the resulting liquid. Put the jars to be sterilized in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.
Recipe number 9 Lecho with beans
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Cooking. Soak the beans overnight in water, boil in the morning until tender. Peel the tomatoes, scroll in a blender. Remove seeds from bell pepper, cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After that, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, pour in the vinegar. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe number 10 Spicy lecho
You will need: 1 kg of tomatoes, 1 kg of bell pepper, a head of garlic, 0.2 kg of carrots, a pod of hot pepper, a few cloves, a few peas of black pepper, paprika, sugar, salt (to taste).
Cooking. Chop the garlic very finely. Peel the Bulgarian pepper from seeds, cut into large pieces or strips. Grate carrots on a coarse grater. Peel the tomatoes, scroll in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and boil for 10-15 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe number 11 Lecho without oil and vinegar
You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).
Cooking. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, cut into strips. Chop the garlic very finely. Send tomatoes with garlic to stew for 10 minutes, then add spices, chopped peppers to the mass and simmer for another 20-30 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe number 12 Lecho with beets
You will need: 1 kg of bell pepper, 0.7 kg of beets, 0.5 kg of carrots, 0.5 kg of tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).
Cooking. Bake the beets in the oven until soft, then grate on a coarse grater. Cut the tomatoes into slices. Peel the Bulgarian pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry carrots in vegetable oil, add parsley and two types of pepper to it. Mix everything, add the tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. When hot, we lay out the lecho in jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.
Recipe number 13 Lecho-assorted peppers
You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).
Cooking. Peel the tomatoes, scroll in a blender. Peel the Bulgarian and Tarkin peppers from seeds, cut into large pieces. Place the tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on fire until thickened. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe No. 14 Lecho-stew "All vegetables at once"
You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.
Cooking. Peel the tomatoes, half scroll in a blender, chop half into large pieces. Remove seeds from bell pepper, cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. grate on a coarse grater. chop and send to a heated deep frying pan with vegetable oil. As soon as it turns golden, send all the chopped vegetables and spices there. Mix everything and, with the lid open, simmer over low heat for about an hour until thickened. Five minutes before the readiness to add vinegar. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe number 15 Lecho in the microwave
You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).
Cooking. Chop very finely. Remove seeds from bell pepper, cut into large strips. Peel the tomatoes, scroll in a blender and send to the multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add the pepper pieces. Turn on the multicooker and, without closing the lid, cook in the “Extinguishing” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, pour in the vinegar. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets of fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. These are the best preparations for the winter, which can be combined with one expression: “Eat and lick your fingers!”
Classic bell pepper lecho - a recipe for the winter
The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store twists.
For cooking you will need:
- multi-colored Bulgarian pepper - 3 kg;
- red and brown tomatoes - 2 kg;
- onion - 1 kg;
- vegetable oil - 250 ml;
- sugar - a glass;
- table vinegar (9%) - 100 ml;
- coarse salt - 2 tbsp.
Cooking:
Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.
Remove the seeds from the bell pepper and cut into strips of about 1 cm.
Remove the skins from the onion and chop into medium cubes.
Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.
Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.
Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.
After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.
2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. Pour hot fragrant vegetable mixture into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.
Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.
Lecho for the winter from bell peppers with tomatoes
To ensure that there is always a rich variety on the table, hostesses stock up on tasty and healthy preparations for the winter. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.
Let's stock up on the ingredients:
Cooking:
1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.
2. Peppers are pre-cleaned from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.
On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.
3. For 2-3 minutes before readiness, add vinegar and a little allspice-peas to the lecho. It is important to ensure that the bell pepper is cooked, but at the same time remains crisp and does not lose its bright color and shape.
It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.
Lecho from bell pepper with tomato paste for the winter - you will lick your fingers
To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring housewives find interesting recipes, delighting family and friends with tasty and healthy dishes. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.
To prepare lecho you will need:
Cooking:
- Remove the seeds from the bell pepper, rinse and cut into large cubes.
- Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
- Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
- During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).
The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!
Lecho with tomato juice and bell pepper for the winter
Every meal is a delicious spicy addition! Someone likes pickled cucumbers, and someone likes hot chili seasonings. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter will suit meat and vegetable dishes, decorate the festive table, and satisfied guests will unanimously ask for supplements.
Cooking:
Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.
Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.
Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.
Put the boiled pepper in sterilized jars and pour hot juice over it. It is enough to put 1/2 teaspoon of chopped garlic on a half-liter jar.
Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar in the cold winter and celebrate a merry New Year!
Lecho for the winter from bell pepper with carrots - you will lick your fingers
Many housewives prefer to close the lecho for the winter according to the Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out a wonderful fragrant dish with the inscription on the jar: “You will lick your fingers!”
Let's prepare the ingredients for making such a lecho:
The cooking process is presented in visual step-by-step photos:
We pass ripe tomatoes through a meat grinder or chop in any chopper.
Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grate!
Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.
Add all the vegetables to the boiling sauce and boil for about 30 minutes more.
2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.
From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter will surely appeal to all households, lecho goes well with rice or hot boiled potatoes.
I suggest you watch the video recipe for cooking bell pepper lecho
Good luck with your preparations and until new recipes!
Pepper and tomato lecho is the very preservation that you should definitely cook. Because it is incredibly tasty, fragrant, healthy, so cozy and homely ... It is simply impossible to resist! In fact, lecho is bell pepper stewed in tomato sauce, but the variety of recipes for this preparation involves the addition of other vegetables, such as onions, carrots, eggplant, zucchini, hot chili peppers and even cucumbers. Just have time to experiment, and "Culinary Eden" will be happy to help you with this!
Bell pepper in lecho is a signature ingredient, so choose it carefully. Peppers should be ripe, fleshy, sweet and juicy. The more aromatic and tastier the pepper, the tastier the preservation will be. As for color, red and yellow vegetables are preferred, while green peppers are best left for other dishes, as they are not sweet enough and can be bitter. Tomatoes play an equally important role in lecho - they must also be ripe, fleshy and sweet. Crushed fruits are also suitable for harvesting, as they will still be crushed. Tomatoes for pouring are taken exclusively red, so that the tomato sauce has a rich color. Pink and yellow fruits, alas, will not add to the attractiveness of conservation. By the way, tomato paste can come to the rescue here - adding it will improve the color of your workpiece, making it brighter and more appetizing. We take onions for lecho from peppers and tomatoes - purple onions are not suitable for harvesting, since with a long heat treatment it can acquire an unappetizing green tint.
If you want to give lecho a spicy spicy taste for the winter, use hot chili peppers. Conversely, if your goal is a gentle preservation with a mild taste, do not add this ingredient. After cooking, lecho is considered ready when all the vegetables have become soft, but at the same time retained their shape. First of all, pay attention to the pepper - its flesh should soften, but the skin should not separate from the pulp. Otherwise, the pepper was overcooked. Being rolled up in jars, pepper and tomato lecho can be stored for a year in a dark, cool place.
Bell peppers and tomatoes form an amazing duet worthy of the most enthusiastic compliments, so let's not hesitate and stock up on this culinary treasure called lecho as soon as possible! We are sure that among our pepper and tomato lecho recipes you will definitely find those that will appeal to you and your loved ones.
Bulgarian pepper and tomato lecho (without onions and carrots)
Ingredients:
- 3 kg of tomatoes,
- 2 kg bell pepper,
- 4 tablespoons of sugar
- 2 tablespoons of salt
- 1.5 tablespoons of 6% vinegar,
- 4 cloves,
- 5 peas of allspice,
- 5 black peppercorns.
Cooking:
Bulgarian pepper cut into wide strips or squares. Chop the tomatoes and pass through a meat grinder. You can also chop tomatoes using a blender. Pour the tomato puree into a thick-walled saucepan, bring to a boil and cook for 15 minutes, removing the foam. Add bell pepper, stir and bring to a boil. Pour sugar, salt and spices, which must first be crushed. Mix and cook for 15-20 minutes. A couple of minutes before the end of cooking, add vinegar and stir. Pour the finished lecho into sterilized jars and roll up with sterilized lids. Turn the jars upside down, wrap in a blanket and let cool. After that, lecho can be stored in a dark, cool place.
Pepper and tomato lecho at home
Ingredients:
For 4 cans of 0.5 l:
- 1 kg of bell pepper,
- 1 kg of tomatoes,
- 400 g onions,
- 400 g carrots
- 100 ml vegetable oil,
- 100 g sugar
- 1 tablespoon salt
- 3 bay leaves,
- 5 peas of allspice,
- 6-8 black peppercorns.
Cooking:
Puree chopped tomatoes with a blender, food processor or meat grinder. Put the resulting mass in a saucepan with a thick bottom, add salt, sugar and spices. Bring to a boil and cook over medium heat for about 15-20 minutes, stirring occasionally. While the tomato puree is cooking, heat the vegetable oil in a frying pan. Add chopped onion and fry until it becomes transparent. Add grated or chopped carrots and fry for about 7-8 minutes, remembering to stir. Remove the bay leaf from the tomato mass and add the fried vegetables (with oil) along with the chopped bell peppers. Stir, bring to a boil and simmer for 20 minutes. Pour in the vinegar, mix, boil for a couple of minutes and immediately spread the lecho into sterilized jars. Seal the jars hermetically, turn them upside down and let them cool, covering them with a warm blanket.
Pepper and tomato lecho with zucchini
Ingredients:
For 1.5 l lecho:
- 1.5 kg of tomatoes,
- 800 g bell pepper,
- 500 g zucchini,
- 200 g onion,
- 2-3 garlic cloves,
- 1/2 hot pepper (or more to taste)
- 3-4 tablespoons of vegetable oil,
- 3 tablespoons of 9% vinegar,
- 2 tablespoons of sugar
- 1 tablespoon salt
- 5-7 black peppercorns
- 3-4 peas of allspice,
- 3 cloves.
Cooking:
Chop the tomatoes and place in a bowl. Cook for 15-20 minutes, then chop the tomatoes using an immersion blender. Rub the mass through a sieve, put it back into the pan and cook for 5 to 10 minutes, removing the foam, until the mass thickens. Add randomly chopped bell pepper, onion cut into half rings, sugar, salt, vegetable oil and spices. Stir, bring to a boil and cook for 15 minutes. Then add sliced or diced zucchini (if they are not young, it is better to peel them). Stir and cook for another 15-20 minutes. Add chopped hot pepper, garlic, passed through a press and cook for another 5 minutes. 2 minutes before readiness, pour in the vinegar and mix. Arrange lecho on prepared jars and seal tightly.
Pepper and green tomato lecho
Ingredients:
- 1 kg green tomatoes
- 600-700 g red ripe tomatoes,
- 300 g red bell pepper,
- 300 g onion,
- 100 ml vegetable oil,
- 50 ml of 9% vinegar,
- 2-3 hot pepper rings (optional)
- 4 tablespoons of sugar
- 2 tablespoons of tomato paste,
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper.
Cooking:
Cut green tomatoes into slices, sprinkle with salt (1 heaping tablespoon), mix and let stand for 4 hours. Such a procedure is necessary in order to make future harvesting safe for health by eliminating a substance called solanine contained in green tomatoes. Grind red tomatoes with a meat grinder or blender, along with hot pepper, if used. Pour the tomato puree into a saucepan, add vegetable oil, tomato paste, sugar and ground black pepper. Bring to a boil and cook for 5 minutes. Drain the juice from the green tomatoes and add them to the tomato sauce. Stir, cover the pan with a lid and simmer over low heat for 30-40 minutes to 1 hour, depending on the degree of ripeness of the green tomatoes. During this time, the tomatoes should soften and acquire an olive color. Do not forget to stir the mass so that it does not burn. Add onion cut into half rings and bell pepper cut into large cubes or long strips. Cook for 20 minutes, stirring occasionally. Add salt to taste and additional sugar if needed. At the end, pour in the vinegar, boil for a couple of minutes and put the lecho in sterilized jars. Roll up jars with sterilized lids and cool upside down under a warm blanket.
Pepper and tomato lecho without vinegar and oil
Ingredients:
- 3 kg of tomatoes,
- 1 kg sweet pepper
- 6-7 garlic cloves (optional)
- 4 cloves,
- 5 peas of allspice,
- 7-8 black peppercorns
- 2-3 bay leaves,
- 3 tablespoons of sugar
- 1 tablespoon salt
- greens to taste.
Cooking:
Bulgarian pepper and half of the tomatoes (1.5 kg) cut. Place vegetables in a saucepan and bring to a boil. Cook over low heat for 15 minutes. Cut the remaining tomatoes, put in a saucepan and cook for another 15 minutes. Add sugar, salt, herbs and minced garlic, if using. Mix and cook 5 minutes. Arrange lecho in sterilized jars and seal tightly.
Pepper and tomato lecho "with a spark"
Ingredients:
For two cans of 0.5 l:
- 800 g bell pepper,
- 500 g tomatoes,
- 1 onion
- 1 head of garlic
- 1/2 hot pepper
- 4 tablespoons of vegetable oil,
- 2 tablespoons of sugar
- 2 tablespoons of 9% vinegar,
- 1 teaspoon salt (no slide).
Cooking:
Grind together the tomatoes, hot peppers and garlic. Pour the tomato mass into a saucepan, add coarsely chopped bell pepper and chopped onion in half rings. Salt, add sugar and vegetable oil. Stir, bring to a boil and cook for half an hour. A couple of minutes before readiness, add vinegar, then spread the lecho into sterilized jars and roll up. Turn the jars upside down, cover with a blanket and cool.
Pepper and tomato lecho is a preparation with excellent taste and enchanting aroma that will make the cold season brighter and warmer. Bon appetit!
Loading...
