How to make homemade lecho. How to quickly and tasty cook lecho at home

Lecho is a wonderful vegetable snack, tasty and healthy. It can be eaten both freshly prepared and canned. Homeland lecho - Bulgaria. But the popularity of the dish has long crossed national and state borders. And now every zealous housewife carefully rewrites the cherished recipes in her culinary notebook. And in the pantry she always has a dozen or two jars with this delicious snack.

Recipe with carrots

Indeed, there are many recommendations on how to make lecho for the winter. We will also do our bit by sharing interesting recipes with you. The first of them is considered the simplest and fastest to prepare. You will need several kilograms of bell pepper, preferably in different colors, but of good ripeness. Wash the vegetables, peel the cuttings, seeds and cut each lengthwise into 4 parts. Blanch the pepper in boiling water for about 5 minutes. Then put it in a colander, let it drain and pack in sterile liter jars.

The second part of the recipe "How to make lecho for the winter" is related to filling. It is made from tomato juice. For every 2 liters you will need the following ingredients:

• sugar and vegetable oil - 1 glass each;
• a tablespoon of vinegar;
• 5 onion heads;
• 3 medium carrots;
• 5-8 peas of allspice;
• salt to taste.

Cut the onion into half rings, rub the carrots on a coarse grater. Combine all components in a cast iron and simmer for 15 minutes. Season the peppers with boiling filling, sterilize the jars for 20 minutes and roll up. This recipe, how to make lecho for the winter, can be supplemented if desired with a few cloves of garlic for piquancy. Well, it's very tasty!

Lecho acute

The next appetizer will not yield to the previous one in taste, but is more spicy and rich. It is prepared from one and a half kilograms of bell pepper, about the same amount of tomatoes, 300 g of onion, 25-30 g of salt (more can be to taste), 2 pinches of hot ground pepper and 2-4 tablespoons of water.

How to make lecho for the winter according to the proposed recipe? Peeled pepper cut into strips of 3-4 cm wide. Cut the stalks from the tomatoes, and cut the vegetables themselves into slices. Chop the onion into half rings. Put all the ingredients in a saucepan, add salt, pepper, water and simmer for 10 minutes, covered. Then spread the lecho into sterile liter jars and boil for 45 minutes, after which roll up the preservation. Store blanks in a cool place.

Lecho original

The snack we are talking about is good because some of its ingredients can be added at your discretion. For example, here is such a preparation for the winter lecho. This recipe is called “original” for good reason, because it includes apples. For every kilogram of peppers and tomatoes, 300 g of apples, 200 g of onions, 4 tablespoons of sugar and 2 salt are taken. Plus a third of a glass of water.

Cut all components into small pieces or slices. Put in cast iron, add water, sugar and salt. Optionally, put bay, currant or cherry leaves. Simmer the appetizer under the lid for at least 20 minutes. Transfer hot to jars, sterilize for half an hour and roll up. The lecho preparation for the winter, the recipe of which you read, will delight you on cold days with a rich sweet and sour taste and is perfect not only as an appetizer, but also as a base for sauce for meat, porridge or pasta.

Lecho with zucchini

A twist will turn out very appetizing if you add zucchini to traditional vegetables. Product consumption is as follows:

• pepper, zucchini - 1 kg each;
• tomatoes - 1.5 kg;
• salt - 70-80 g;
• sugar - 50 g;
• water - a glass.

Preparing lecho for the winter like this: cut the tomatoes into slices. By the way, they can be replaced with tomato juice - 1 liter will be enough (then water is not needed). Cut the rest of the vegetables into chunks. Put everything in a saucepan, add salt and sugar, add water. Let the mass boil, then boil for 25 minutes. Hot pack the prepared lecho for the winter in jars and sterilize for 20 minutes, then roll up.

Lecho with cucumbers

This version of the dish also appeared thanks to the culinary talents and fantasies of inventive hostesses. As you have seen, you can cook a snack in completely different ways: with carrots, tomato juice or natural tomatoes, onions and garlic. And even eat lecho with cucumbers! The recipe for the winter is very good, because the preservation can then be used to season dishes. You will need:

• 3 kg of tomatoes;
• 1.5-2 kg of sweet pepper;
• 5.5 kg of cucumbers;
• 300 g of sugar;
• the same amount of vinegar 6% (if its concentration is higher, then 200-250 g is enough);
• 300 g of vegetable oil;
• 4 tablespoons (with a slide) of salt.

The recipe for making lecho for the winter recommends mincing tomatoes and peppers through a meat grinder to get a homogeneous mass. Transfer it to a cast iron pot, pour in oil and vinegar, add salt and sugar and simmer for 15-20 minutes. Cut the cucumbers into circles and dip into the tomato mass. Cook for another 15 minutes. To make the salad spicier, add crushed garlic. While hot, pour the mass into sterile jars and close! Wrap the canned food, and after a day lower it into the basement.

Lecho classic

Bulgarian lecho for the winter in the classic recipe looks simple, like everything ingenious. The main thing is that the vegetables are of high quality, and the vinegar is apple. Plus the necessary spices. To prepare one portion of the twist, you will need 3 kg of tomatoes and 2 kg of pepper. Pick up yellow and green, fleshy - they will look beautiful in jars. And you will also need:

• sugar (4-5 tablespoons);
• salt (2-2.5 tablespoons);
• 4% apple cider vinegar (2 liters);
• 7-8 peas of bitter and allspice;
• 4-6 dry cloves.

This lecho is being prepared for the winter (with photo recipes they will help you understand the intricacies of technology) as follows. Remove stems from tomatoes. Cut them into slices and pass through a meat grinder. You can grind with a blender. Pour the resulting tomato into a cast iron or saucepan, let it boil and cook a little over low heat, stirring occasionally, for 15 minutes.

Remove the seeds from the peppers, cut them into rings a centimeter and a half thick and put them in a tomato. Let the workpiece boil again, then reduce the fire and leave to boil for 5-6 minutes.

Crush the cloves and peppercorns into a powder with a mortar. Then put sugar and salt, spices into the pan. If it seems to you that there is not enough salt or sugar, you can add according to your taste. Let the lecho simmer on low heat for another 15 minutes so that the pepper becomes soft. 5 minutes before turning off, pour in the vinegar. When hot, place the appetizer in sterile jars and close.

Lecho in tomato sauce

And one more recipe on how to cook lecho for the winter. Thanks to the variety available, each hostess can easily choose the options that suit her best.

For example, here is such a very affordable way of conservation. For 3 kg of pepper, half a liter of tomato sauce is required, the same amount of water, half a glass of vegetable oil, 6% table vinegar and sugar, a tablespoon of salt.

Peeled peppers are cut into random pieces. Water, sugar, salt, oil are added to the tomato sauce - and pepper is laid out. The pot must be put on fire, let the vegetables boil. Then reduce heat to medium and simmer for 20 minutes. At the end of cooking, pour in the vinegar, mix and remove from heat. Pour the lecho into hot sterilized jars and roll up.

Lecho-assorted

An appetizer made from several types of vegetables will turn out amazingly tasty. This is also lecho, but more diverse in composition and taste. The calculation of the products needed for the preparation of canned food is as follows. One batch requires 4 kg of tomatoes, 0.7-1 kg of pepper, 400-500 g of eggplant, 2 large onions, salt, sugar and tarragon to taste.

Wash and prepare the vegetables: cut the tomatoes into slices, peppers, onions and eggplants into rings. Put peppers, tomatoes, onions in a saucepan with a thick bottom and boil for about 15 minutes. Add salt, pepper, spices and simmer for another 20-25 minutes. Eggplants can still be put in water to release bitterness. Then fry them in vegetable oil until golden brown. Transfer the mugs to the tomato, mix. Pack lecho in jars, sterilize for 25 minutes and twist. Such an appetizer will do honor to any holiday table, believe me!

Vitamin Lecho

This preservation contains a large amount of vitamin C, trace elements and other substances useful to our body. Indeed, the composition of lecho includes a large amount of onion - the main assistant in the fight against all sorts of colds. But everything is in order! For one batch of preservation, tomatoes are required - 4 kg, bell peppers - 1 kg. It can be replaced with one and a half kilograms of gogoshar - a vegetable close to pepper, but sweeter in taste. Next 1 kg of onions, the same amount of carrots.

What to do with all this splendor? Washed and peeled peppers, onions, tomatoes, cut into rings. Grate the carrots or cut into small cubes or straws. Put the vegetables in a basin and sprinkle with salt (the third part of the glass). Leave them for a few hours to release more juice. Then pour half a liter of sunflower oil, put sugar to taste and put on the stove. Once it boils, reduce the heat and simmer for 25 minutes. Then lay the hot lecho in jars and sterilize them for 30 minutes. Roll up, let cool, take to the pantry and enjoy the yummy in the winter!

Lecho sweet and sour

And finally, we will please you with such a pleasant recipe. Its main charm is in its rich sweet and sour taste, which excites the appetite and delights gourmets. The ingredients of the dish are as follows: 2 kg of tomatoes, 1.5 kg of pepper, half a kilo of onions and carrots. And also a glass of vegetable oil, a glass of sugar, half a glass of 9% vinegar (if you have 6%, then you need three quarters of a glass). And 3 tablespoons of salt. Wash and clean vegetables. Grind onions and tomatoes in a meat grinder or in a food processor. Put on fire and cook for an hour, stirring occasionally. Grate the carrot on a medium grater, fry it in vegetable oil for 10 minutes. Pepper cut into strips. Add it to the tomato, put salt and sugar, vinegar. Boil for another 15 minutes. Then transfer to jars and roll up. Cover with a blanket, let cool. You can store such a lecho not only in a cool cellar, but also at room temperature.

This appetizing vegetable appetizer with a delicate tomato sauce is a good way to recycle the autumn tomato crop if you are already tired of the classic pickling options. For those who are looking for an idea on how to cook bell pepper so that it remains as fresh as possible, lecho is also the best choice. How to make the most delicious dish?

How to cook lecho for the winter

The general technology of work is identical for all long-term storage blanks: jars are pre-processed, then attention moves to vegetables, and then they are distributed into containers and closed. A feature of bell pepper lecho for the winter is the need to fry or stew vegetables so that they change their density and form an almost homogeneous mixture.

Preparing jars for canning

The system is classic, divided into 2 stages: first you need to inspect the containers, remove those that are damaged, and wash the rest well with soda. After the time comes for sterilization (this also applies to lids) - for lecho it is better to resort to either:

• Oven. Lay a lot of dry liter jars sideways on a wire rack, warm to 150 degrees, cool in the same place, opening the door.
• Microwave. Scroll the same small cans, at the bottom of which there is a little (half a glass) of water, for about a minute at medium power.

How to choose bell pepper for preservation

The main condition is the freshness of all products, so they make lecho mainly in the summer. Tomatoes must be very dense, otherwise the taste and texture of the pulp after heat treatment will suffer greatly. Peppers, regardless of color, choose:

• without dark dots and white spots, with thick walls;
• only large ones that have matured well;
• red or yellow - they are sweeter than green.

Recipes

The classic mixture is made up of only 2 ingredients: strong fleshy tomatoes, which turn into a thick paste after cooking, and bell peppers of any shade. However, it can be more diverse: onions, carrots, even zucchini - all these products can be used to prepare it. Professionals remind that vegetables can be preserved in this way only for 2 winters.

A traditional recipe that is loved by housewives not only in the countries of the former CIS, but also in Western Europe due to its simplicity: 2 main ingredients and spices, which are selected individually. List of ingredients for home canning:

• peppers of all colors - 1.1 kg;
• dense large tomatoes - 1.5 kg;
• sugar - 3 tablespoons with a slide;
• salt - 1.5 tsp;
• vegetable oil - a spoon;
• apple cider vinegar - 1/2 tsp each to the bank;
• allspice and black peppercorns - 2 pcs.;
• clove buds - 3 pcs.

How to cook pepper lecho according to a traditional Bulgarian recipe?

1. Wash and cut the tomatoes, after removing the connection point with the stalk. The skin can be left if it is thin.
2. At the pepper, eliminate the area with seeds, cut the product itself arbitrarily, but not large.
3. Turn the tomatoes into puree by scrolling the pieces through a meat grinder or sending them to a blender. The ideal mass will look like tomato paste slightly diluted with water.
4. Pour oil into a deep saucepan, after warming up, add tomato puree. After boiling, bring to a density in a quarter of an hour.
5. Pour the pepper pieces to the tomato mass, cook until the dish boils.
6. Crush the cloves with peppercorns with a pestle or crush with a spoon, add to the lecho with a sugar-salt mixture. Cook vegetables until soft.
7. Pour the dish into sterilized jars, add vinegar to each, roll up.

With tomato paste

The general principles of work are the same as in the previous recipe, but the task is facilitated by the absence of the need to process tomatoes - they are replaced with factory-made ready-made pasta. Here you need to focus on the composition of this product: make sure that there is nothing other than tomato pulp, water, sugar and spices (in that order). Some housewives use a sauce that has a more liquid consistency.

For 3 cans of lecho per liter you need:

• tomato paste - 340 g;
• Bulgarian peppers - 1.7 kg;
• sugar - 1/3 tbsp.;
• salt - 1 tsp;
• sunflower oil - 3 tbsp. l.;
• acetic acid.

Lecho preparation:

1. Remove the seeds from the peppers, cut the fruit itself.
2. Dilute the pasta in half with warm water, wait until it boils, add sugar.
3. Enter salt after a quarter of an hour, immediately pour in the oil.
4. When the paste thickens, add the pepper slices and reduce the heat.
5. Cooking time - about half an hour, put the lid diagonally.

Preparations for the winter of bell pepper and tomato

This recipe differs from other lecho options in the presence of gelatin, which makes the filling denser, but transparent. Vinegar is also absent among the ingredients, but this does not prevent conservation from standing for the winter in its original form. The recipe is as close as possible to the Hungarian one, i.е. traditional, because the world does not owe this dish to Bulgaria at all.

• plum tomatoes and sweet peppers - 1.2 kg each;
• gelatin - 20 g;
• onion - 210 g;
• salt, black pepper - by eye.

How to prepare lecho from sweet bell pepper for the winter?

1. Pour boiling water over the tomatoes, after washing them. Remove the skin, cut.
2. Eliminate seeds from peppers, chop into pieces up to 3 cm long. Traditionally chop the onion.
3. Send all the ingredients at the same time to the pan, pour water (about a glass). Add spices immediately.
4. Let the gelatin swell in cold water.
5. After half an hour of languishing under the lid, the lecho is supplemented with a gelatinous mass, cooked for a couple more minutes.
6. Jars with the workpiece must be immersed in a basin of boiling water, sterilized for half an hour and rolled up.

at home

A version for those who like multi-ingredient snacks: in addition to traditional tomatoes, eggplants are added here. They make lecho very satisfying, tender, thick. For piquancy, garlic is present among the seasonings: it can be dried or in the form of fresh cloves. It is advisable to take olive oil - this will give your homemade lecho a unique Italian flavor.

List of ingredients:

• tomatoes - 7 pcs.;
• peppers - 5 pcs.;
• eggplant - 470 g;
• bulb red;
• dried paprika - a spoon with a top;
• olive oil - 1/3 tbsp.;
• garlic - 2 cloves or 1 tbsp. l. powder;
• salt with sugar - 1 tsp each;
• vinegar essence - 1/2 tsp.

Work technology:

1. Wash the eggplants, cut, generously salt.
2. After half an hour, rinse again under cold running water, leave on the wire rack.
3. In peppers, remove the seed part, in tomatoes - the place where the stalk enters. Chop both ingredients.
4. Cut the onion, warm with olive oil and garlic.
5. Introduce tomatoes to them. During the cooking process, mash them with a fork.
6. When tomatoes are soft, add pepper and eggplant. Sprinkle with paprika.
7. After an hour of languishing on low heat, remove from the burner.
8. Dilute vinegar essence with water as 1:12, pour into lecho, distribute evenly over the mass.
9. Fill the banks on the "shoulders", close.

with carrots

The highlight of this recipe is the separate work with each ingredient, which greatly lengthens the cooking process, but has a positive effect on the taste of preservation. The composition of the dish is short:

• celery stalks - 2 pcs.;
• carrots - 0.7 kg;
• Bulgarian pepper - 1.3 kg;
• natural tomato juice - 0.5 l;
• salt;
• vegetable oil.

Lecho preparation:

1. Cut the celery, fry in oil.
2. Stew carrots passed through a grater with water and salt in a separate pan.
3. Pour crushed peppers with tomato juice, cook after boiling for half an hour.
4. Combine all ingredients in a saucepan, simmer until reduced.
5. Before laying out the banks, you can add greens.

This recipe will appeal to those housewives who are looking for a way as quickly as possible, without long cooking. The highlight is honey, which replaces sugar and gives the appetizer a unique flavor. A set of spices is as simple as possible, the result is a product that even children like. 5 liters of delicious lecho will come from:

• Bulgarian peppers - 3.1 kg;
• liquid honey - 50 ml;
• sugar - a glass without a rim;
• salt - 1 tbsp. l.;
• tomato juice - 430 ml;
• vinegar of low concentration - 100 ml;
• clove buds - 5 pcs.

Cooking method:

1. Boil tomato juice with honey, salt.
2. After a couple of minutes, add chopped pepper there, boil.
3. Reduce heat, cook for a quarter of an hour.
4. Add vinegar with cloves, boil again and immediately pack into jars.

From green pepper

Spicy appetizer is ideal for meat dishes. The highlight is in the method of preparation and the absence of vinegar. For a large jar you need:

• fragrant fresh basil - a few leaves;
• olive oil - 2 tablespoons;
• juicy plum tomatoes - 4 pcs.;
• green bell peppers - 6 pcs.;
• chili pepper - a couple of grams from the nose of the pod;
• salt.

Cooking:

1. Wash the tomatoes and peppers, chop finely, throw into a blender. Spin for half a minute.
2. Add a chopped piece of chili pepper and the same basil leaves, salt, pour in oil.
3. Mix thoroughly, arrange in jars, sterilize.

Video: bell pepper appetizer for the winter

1. Lecho is simple

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years,
although it does not contain any special preservatives.

Ingredients:
Ripe tomatoes - 4 kg,
Bulgarian pepper (green or multi-colored) - 4 kg,
Sugar - 1 cup
Salt - 2 tbsp. spoons.

Cooking:
Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enameled pan and set to boil, let it boil, reduce the heat to a minimum and cook for 15 minutes.
Peel the bell peppers from the stalks and seeds, rinse, also lightly dry with a towel and cut into medium strips. Put in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook lecho for 30-35 minutes, stirring occasionally. Pepper should remain a little harsh.
Pour the finished hot lecho into pre-prepared and
sterilized jars. Close with screw caps or machine roll. Turn the bowl over, cover with a towel and let cool. Store in refrigerator.

2. Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as those who
prefers to store home-made preparations (canned food) outside the refrigerator.
It will also come in handy if you have pepper, but for some reason
reasons there are no tomatoes.

Ingredients:
Bulgarian pepper - 3 kg,
Tomato paste - 2 cups
Water - 3 glasses,
Vinegar (6%) - 1/2 cup,
Sugar - 1 cup
Salt - 1 tbsp. spoon (with a slide).

Cooking:

Peel the bell peppers from the stalks and seeds, rinse and cut into medium-sized strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mass again, add the pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Arrange the finished lecho in sterilized jars and close
screw caps. Turn over, cool and store in a cool dark place.
Recipe variant: if desired, you can add to lecho along with vinegar
30-40 black peppercorns.

3. Lecho stew

This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.
Ingredients:
Bulgarian pepper (red thick-walled) - 1 kg,
Ripe tomatoes - 1 kg,
Water - 150 ml,
Sugar - 1/4 cup
Salt - 1 teaspoon.

Cooking:
Peel the bell pepper, rinse and cut into medium-sized strips, put in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin from them, cut into small pieces.
Add tomatoes, salt and sugar to the pepper, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. Tomatoes must
melt completely.

Tip: if you are going to serve lecho immediately, then 5 minutes before
ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.

4. Lecho with herbs

Spicy, fragrant lecho, which, when hot, will perfectly complement
grilled meat, and in winter it will become a reminder of the hot summer.
Ingredients:
Ripe tomatoes - 2 kg,
Bulgarian pepper - 2 kg,
Sugar - 1/2 cup
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried parsley - 4 teaspoons (with a slide),
Dried basil - 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns - 15 pcs.,
Carnation - 3-4 pcs.

Cooking:
Blanch the tomatoes, remove the skin from them, cut the fruits into arbitrary pieces and pass through a meat grinder. Put in a saucepan and boil for 10 minutes over low heat.
Peel the peppers, rinse and cut into strips, add to
tomatoes together with sugar, salt, vinegar, mix, let it boil and put parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close
screw caps or roll up, turn over, let cool and store in a cool place.

5. Lecho with garlic

Lecho with garlic is a simple and fragrant dish. It doesn't require any special equipment other than a stove to make it, so it's
suitable for those who are engaged in canning on not very good
equipped country kitchen.

Ingredients:
Tomatoes - 2 kg,
Bulgarian pepper - 1.5 kg,
Sugar - 2/3 cup
Salt - 1 tbsp. spoon,
Garlic - 10 cloves,
Fresh basil (can be replaced with parsley) - 1 bunch,
Vinegar (9%) - 40 ml.
Cooking:

Wash the tomatoes and cut into small pieces, put in a saucepan and cook over low heat for 20 minutes. Peel the pepper, rinse, cut into thin strips, chop the garlic. Send vegetables to tomatoes, season with salt, add sugar. Stir, bring to a boil and cook for another 20 minutes. Then put the chopped greens (basil or parsley) and pour in the vinegar. While stirring, boil for 5 minutes.
Pour the finished lecho into sterilized jars, close with lids, turn over, let cool and store in a cool place.

6. Lecho spicy

This recipe is especially for those who love spicy snacks. Dish
Perfect for strong drinks, fried meat, grilled sausages. And, of course, it can be prepared for the winter. In addition, you can
use it to make homemade pizza.

Ingredients:
Bulgarian pepper - 1.5 kg,
Chili pepper - 3 pcs.,
Ripe tomatoes - 2 kg,
Black peppercorns - 20 pcs.,
Onion (large) - 2 pcs.,
Sugar - 1/2 cup
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (heaped).

Cooking:
Pass the tomatoes through a meat grinder along with onions. Remove seeds from bell pepper and chili and cut into thin “feathers”. Transfer all vegetables to an enameled pan and set to boil. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce the heat to a minimum and cook for 20 minutes, remembering to stir occasionally so as not to burn.
Lecho can be served immediately or poured into sterilized jars,
cork with lids and store in a cool place.

7. Lecho with horseradish

If you like horseradish dishes, then it can also be used for
cooking lecho.
Ingredients:
Ripe tomatoes - 1 kg,
Bulgarian pepper - 1 kg,
Horseradish root (fresh) - 50 g,
Sugar - 1/3 cup
Salt - 1 tbsp. spoon,
Vinegar (6%) - 100 ml.
Cooking:
Pass the tomatoes and horseradish through a meat grinder, put in a saucepan, let it boil and cook for 10 minutes. Add the de-seeded and thinly sliced ​​peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cold) or divide into sterilized jars and store in a cool place.

Advice: If it seems to you that 50 g of horseradish is not enough for a distinct spiciness, then you can add a few more cloves of garlic or add a couple of chili peppers. In addition, you can season the lecho with cilantro or thyme.

Let's talk today about recipes for how to cook lecho at home, tasty and real. The summer period of harvesting lecho for the winter, vegetables, berries, fruits and other plant products is coming to an end. Almost every house has supplies of prepared jars with pickles and pickled tomatoes and cucumbers. But for some reason, few people prepare lecho. Maybe someone does not know that at home you can cook this delicious dish. You still have time to fix everything and prepare lecho for the winter.

This is a vegetable dish that is prepared from sweet peppers according to a special recipe. Here are a few recipes for making delicious lecho for the winter period.

Recipes for making delicious lecho

Bulgarian lecho

How to cook Bulgarian lecho, tasty and at home..

To prepare a delicious Bulgarian lecho according to this recipe, you need to take already chopped pepper (one kilogram), tomato puree (one kilogram), sugar (two tablespoons) and salt (one tablespoon).

We clean fresh sweet peppers of any color from the stalks and seeds: green, red or slightly reddened. We cut it lengthwise into small, about two centimeters wide strips. Can also be cut into small squares. We make our own tomato puree. To do this, we wipe the tomatoes through a sieve or juicer and boil it approximately two to three times. You can use ready-made industrial production, but only dilute it with water to the desired density two times. This can turn out not only easier, but also tastier than from fresh tomatoes, since the taste of tomato paste is important for lecho.

Pour the tomato puree into a saucepan and bring to a boil. Add salt, sugar, prepared pepper and bring to a boil. Cook the mixture for half an hour, stirring constantly. Put in sterilized jars and roll up. So you are ready for a Bulgarian lecho with tomato paste and pepper.

Hungarian lecho

For the Hungarian lecho recipe at home, we use only green pepper in the amount of one kilogram, four hundred grams, six hundred grams of tomato, onions (two medium onions), lard (pork fat) about eighty grams, smoked bacon (fifty grams), paprika and salt each taste.

Cooking Hungarian lecho like this. We clean the green pepper and cut it into wide strips. Dip the tomatoes in boiling water for a few seconds, then peel and cut into four parts. We chop the onion into half rings. We lower the fat into a wide large saucepan and fry the bacon cut into small cubes until transparent. Then add the onion and fry until light brown. Add paprika and, stirring quickly, put the peppers and tomatoes prepared in advance. Salt and keep on high heat without a lid until a significant part of the liquid has evaporated. Then cover with a lid and bring to readiness over medium heat.

Hungarian lecho is used as an independent garnish or as a condiment. As an independent dish, you can add sausage or sausages, whole or cut into circles. You can add beaten eggs to it and then bake. At the very beginning of the stew, you can add a little rice to the mixture.

Russian lecho from tomato

Russian lecho is prepared from three kilograms of tomatoes, one and a half kilograms of sweet pepper, half a kilogram of onions and the same amount of carrots, vegetable oil, table vinegar, sugar and salt. Now the recipe for Russian lecho.

Pass the tomatoes for lecho through a meat grinder, add sugar (200 grams), vegetable oil (200 grams) and two tablespoons of table salt and boil for fifteen minutes. Then add the carrots, which we pre-three on a coarse grater, vinegar (100 grams) and boil for another fifteen minutes. After that, put sweet pepper and chopped onion in a saucepan and cook for another half hour. Peppers can be cut into strips or cubes, it depends on your desire. After the lecho is ready, pour it into clean jars and roll it up. Russian lecho for the winter in many sources has different names: assorted vegetables, vegetable salad, pepper salad and others. Also get acquainted with how to prepare in banks.

There are a lot of recipes for making delicious lecho, and every housewife eventually has her own unique recipe. So, do not be surprised to meet different cooking options for this dish from the proposed recipes. You can experiment and adjust the proportions of products to your taste. For example, in Russian lecho, vinegar can be reduced or completely removed so that the dish is not sour. You can change the ratio of tomato and pepper. Salt and sugar are recommended for everyone to use according to their taste. Most importantly, do not forget that lecho is a Bulgarian dish of pepper and tomato. For Hungarian bacon is required. And the Russian version of lecho differs from the rest in carrots and onions, but you can use one of these.

Good luck with your preparations and bon appetit!

Lecho is a native representative of Hungarian cuisine. The obligatory components that make up the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted to any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian lecho.

At home, it is prepared exclusively from peppers and tomatoes. But, despite the minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products. Today, almost every housewife has her own, proprietary recipe for making lecho, which she gladly shares with her family and guests.

Pepper Lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe, purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose fruits for lecho only ripe, fleshy. Their skin should have a uniform color without dark spots and a smooth structure (not be flabby), otherwise the taste and appearance of the output dish will deteriorate in order.

We remove the stem from suitable peppers and use convenient kitchen tools to extract the seeds. And then grind as you wish. Someone prefers to chop the peppers into strips along the entire fruit, someone - smaller. As for the rest of the vegetables included in the lecho recipe, they should definitely be washed, dried, and, if desired, peeled from the tomato. This is not difficult to do if you pre-dip the tomatoes in boiling water.

Pepper Lecho - the best recipes

Recipe 1: Sweet Pepper Lecho (Classic Recipe)

An excellent universal recipe for lecho for the winter! The optimal ratio of all ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, delicious. How nice it is to get another jar in winter and taste this wonderful, and most importantly, natural product with the whole family!

Ingredients:

- tomatoes - 1 kg.
- sweet bell pepper - 2 kg.
- medium-sized onion - 4 pcs.
- refined sunflower oil - 1 cup.
- greens (cilantro, parsley or celery) - 3 bunches.
- fresh garlic - 1-2 heads (10 cloves).
- sugar - 1 cup.
- ground black pepper - 1 tsp
- ground paprika - 1 tsp
- vinegar - 1 tbsp.
- salt to taste

Cooking method:

1. We clean the bell pepper, freeing it from seeds, rinse with water, cut into large pieces (about 4 parts). Also, into 4 parts, cut the washed ripe tomatoes. Onion cut into half rings.

2. Prepare a large pot with thick sides and a bottom. Pour vegetable oil into it, wait until it warms up well, spread the onion.

3. When the onion becomes transparent, you can add tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes.

4. Now add the most important component of lecho - sweet pepper, and simmer everything in a closed saucepan for 5 minutes. Let it simmer for another 10 minutes, stirring occasionally.

5. Grind the garlic, chopped with a knife or a special press, add to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped greens, ground paprika, black pepper, mix and bring the dish to readiness for 10 minutes.

6. We prepare jars for harvesting: wash, sterilize. We spread our lecho there, roll it up. It is advisable to put jars with lecho on lids, wrap them with something warm and leave to cool for about a day at room temperature.

Recipe 2: Pepper and Carrot Lecho

Another simple recipe for a popular Hungarian dish. All ingredients included in its composition are readily available in our country throughout the year. All that is needed is to purchase them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. You can serve such a lecho both in a separate form and with hot potatoes, rice, pasta.

Ingredients:

- 50 pieces of bell pepper
- one and a half kg of onions
- half a kilogram of carrots
- one and a half liters of tomato juice
- a glass of vinegar 9 percent
- 200 g fine sugar
- vegetable oil - 250 gr.
- about 3 tables. spoons of salt

Cooking method:

1. We select fleshy, juicy fruits of pepper. Remove stems and seeds and cut into strips (not too thin). Grind the onion in half rings, rub the carrots on a Korean grater, you can also chop it in a food processor.

2. We load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. We put on the stove and simmer the vegetables for about 30 minutes from the moment of boiling. The fire doesn't have to be strong. Don't forget to stir.

3. We wash the jars, pour them over with boiling water, hold them in a hot oven until the moisture has completely evaporated and put them in them. We cork with boiled lids, turn over and leave to cool. Then we put it in a place for storing blanks.

Recipe 3: Pepper Lecho with Mushrooms in Sour Cream Sauce

Lecho is usually associated with homemade preparations for the winter, however, there are recipes that do not include canning the dish. We offer one of them - bell pepper lecho with mushrooms in sour cream sauce. From the name itself, saliva is already starting to flow and an appetite is played out!

Ingredients:

- 600 gr. red peppers
- 400 gr. red tomatoes
- 300 gr. any premium mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 table. lies. vegetable oil
- two bulbs
- one tablespoon (tablespoon) of butter
- ground red pepper
- salt to taste

Cooking method:

1. We wash the rice and scald it with boiling water. Pour rice with 250 ml of water, add salt, add butter and boil until soft under the lid.

2. On the bottom of the stewpan, lay peeled, sliced ​​​​tomatoes (previously scalded), chopped peppers in layers and use rice as the third layer. Lightly salt each layer.

3. On grow. oil, fry the onion, as well as sliced ​​\u200b\u200bmushrooms. Remove from heat, mix with ground red pepper, 200 ml of warm water and sour cream. Pour the contents of the saucepan with the resulting sour cream and mushroom sauce.

4. Put the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-heated oven. Remove the lid so that the top is covered with an appetizing, ruddy crust.

- Significant vegetables added to lecho must be chopped into approximately equal pieces. So the dish will look more attractive on the table;

- Lecho should not be laid out in jars that are too large in volume. The optimal container size is from 500 ml to 1 liter;

- If you stew lecho on the stove with the addition of vinegar essence and other acidic ingredients, use only an enameled pan (basin) without chips, cracks or damage.