How to make lecho from peppers. Original cucumber lecho for the winter

Hello friends!

So the turn has come when the garden is full of vegetables. And most importantly, tomatoes and bell peppers ripened. Do you understand what I'm talking about? Today we will make a cool and incredibly tasty preparation for the winter. Namely, let's do it, because this salad is famous all over the world. And how many interpretations have already been invented, do not count.

By the way, this Hungarian dish has no exact proportions. In many countries, it is prepared in its own way, each one uses its own vegetables and seasonings. Of course, the king is bell pepper, which is mandatory in the composition, as well as tomatoes or tomato paste with paprika. But everything else, like onions or carrots, is already a matter of taste and, as they say, an amateur.

Just look at what a variety, what a kaleidoscope of recipes for bell pepper lecho exists, and with cucumbers and beans, and even without vinegar. Count, don't count. And what do you remember, as in the cartoon Masha and the Bear, the girl said: “Tasty, but not enough.” So every year you have to lower a large number of blanks into the cellar, and then please your tummy).

I know that you also have your best variations of this famous snack. Maybe share? I will only be glad.

By the way, not so long ago I heard that it is also called the Danube salad. It sounds nice. So you can cook such a dish for dinner for your household tonight and say that you did something special.

The most delicious bell pepper lecho for the winter - recipe You will lick your fingers

No matter how much you surf the Internet and look for all sorts of recipes, they all boil down to one that has taken root with us among the Russians. Yes, it is simple and completely uncomplicated, perhaps not truly the one that was given initially, but modified. About the same one, I will prescribe the entire cooking process further. And now I suggest that you get acquainted with such a small brochure, perhaps it will become your assistant and friend, or a lifesaver.

You can download this photo right now or post this post by clicking on the social media button at the bottom of the article. This is a short poem that will show and tell the whole process in an interesting way. In general, it is easy to remember, and most importantly, repeat. Take note, you've never seen anything like this before.)

Well, the guests are happy, and you are happy to try. We proceed directly to a detailed description, suddenly it is not clear to someone.

We will need:

• tomatoes - 2 kg
• Bulgarian pepper - 2.5 kg
• sugar - 1 tbsp
• salt - 1 tbsp
• garlic - 3 cloves
• vinegar 9% - 1 tbsp
• vegetable oil - 1 tbsp

Stages:

1. First of all, you need to conjure over the tomatoes. Wash them well with water, remove the stem. Chop into pieces in any convenient way, how they will be cut does not matter. Since they are immediately loaded into a cup of a combiner or meat grinder to make tomato puree. And it will come out with a thick consistency.

It is best to put on a meat grinder a special nozzle for a juicer. Then all the skins will go away on their own and will not fall into the total mass. Sugar and salt immediately. Stir and put on fire. As soon as the mass boils, add finely chopped garlic, plus vegetable oil and vinegar. Boil for about one half hour.

Vinegar can be added at the very end of the whole process, and not exactly at this moment, as it is written in the poem.

2. In the meantime, tackle the main king of this dish. Wash the bell pepper and cut off the stalk, remove the seeds and veins inside the fruit. Chop into rectangular pieces.

3. And now the turn has come to take and add vegetables to the stewed red mixture, which is already very fragrant and tasty. Be sure to taste it, if it is sour or vice versa sweet, then add bulk at your discretion. Cook for another 40 minutes and if you decide to add vinegar now, then just 5 minutes before turning it off, do it.

4. After cooling the finished salad is not necessary. Take clean sterile jars and immediately place the workpiece in it. Screw on the metal lid and turn the container upside down. Wrap with a towel and wait until it cools completely.

Important! Be sure to turn the jars over, as in this case, sterilization will, as it were, pierce the jar again, and also check the lid for strength and tightness. Anything can happen, sometimes a batch of lids comes across with a marriage, then the gum will burst, then the thin metal will all shrink from the heat.

In general, it is better to wait about a day, and only then lower it into the cellar and a cool place without sunlight.

Cucumber lecho for the winter - an incredibly tasty preparation

Who would have thought, but it is lecho with cucumbers that has recently overshadowed our ordinary table. Of course, we are happy to make it with zucchini and eggplant, by the way, sometimes we even add rice to make it more satisfying.

Well, if you want even more juiciness and a little crunch, then take this option in your piggy bank.

Older people always say this, if you want your family to be always strong, cook more lecho, and use this option. Like there is some kind of mysticism in this. I don’t believe in all this, but I still listen, but how else.

In short, the husband sits in delight and licks his fingers, and the children simply cannot be torn off by the ears. What else do you need for a hostess? A really good and delicious recipe.

We will need:

• bell pepper (sweet) - 1 kg
• tomatoes - 1 kg
• cucumbers - 1 kg
• carrots - 0.5 kg
• onion - 3 heads
• garlic - 10 cloves
• dill - 1 tbsp
• bay leaf - 2 pcs.
• vinegar (70%) - 1.5 tsp
• salt - 0.5 tbsp
• sugar - 1 tbsp
• vegetable oil - 1 tbsp.

Stages:

1. This option is interesting in that you first have to fry the Bulgarian pepper in a pan with vegetable oil. To do this, take a good frying pan with a thick bottom, pour oil and put on the stove. Once the oil is warm, add the bell pepper rings. First, of course, rinse it and remove the seeds, cut it in the original way, you can simply into thin strips.

Fry on medium stove for about 20 minutes, stirring occasionally. And then transfer it (without oil) to the bowl in which you will continue the rest of the preparation.

2. Now take the rest of the vegetables, chop the tomatoes into small pieces, while removing the skin or do not remove it, you can do it, so and so. Bring everything to the peppers.

3. Then chop the greens into thin circles and also send them to the container where two vegetables already lie.

4. In the pan in which the bell pepper was fried, fry the carrot again (grate it on a coarse grater). Squeeze garlic to it for aroma and piquancy through a press. Fry for 15-20 minutes until soft.

5. After the carrots in the same pan, sauté the onion, cut into rings, separately. As soon as it becomes transparent, also remove from heat and add to all other ingredients.

6. Now the most important thing is to mix all the ingredients in one large saucepan. Add a little more vegetable oil (1-2 tablespoons), sugar and salt. Try it. Simmer over low heat under a closed lid for about 1 hour so that the tomato juice evaporates and so that the lecho is not so liquid.

During the cooking process, it is necessary to stir often with a wooden spatula, and make sure that nothing burns, otherwise there will be an unpleasant aftertaste.

Before finishing, pour in the vinegar, stir. And add lavrushka 5 minutes before turning it off.

Once the salad is ready, put it in sterile glass bottles and roll it up under an iron lid. Turn the workpiece over and put on a fur coat to keep warm all day. And then store in a cool place. Well, it turned out amazingly beautiful, and very tasty. Bon appetit!

Eggplant, pepper and tomato lecho - the most delicious recipe

Now consider another budget option that has settled in our kitchen. In the season of vegetables, you can take blue ones and add them to this appetizer. But, if you are a fan of the classic options, then go to the beginning of the article. In any case, success awaits you if you do everything as prescribed.

Interesting! This combination of ingredients may remind you or the well-known handsome man called

In general, memorize the list and start acting.

We will need:

• zucchini and eggplant - 1 kg each
• sweet bell pepper - 4 pcs.
• tomatoes - 1.5 kg
• garlic - 13 cloves
• onion - 4 pcs.
• sugar - 1 tbsp.
• salt - 1 tbsp
• sunflower oil - 1 tbsp.
• vinegar 9% - 1 tbsp
• black peppercorns - a pinch

Stages:

1. Prepare all jars in advance, wash them with baking soda, and then sterilize. Wash all vegetables in running water. And start taking action.

Take and chop the tomatoes into small slices, but do not take all, leave about 9 pieces aside. To chopped tomatoes, add vegetable oil, plus all the sugar and salt. And immediately vinegar. Stir.

Put the bowl on the stove and bring the mixture to a boil, a lot of liquid should stand out.

Cut the zucchini and eggplant into cubes, if you don’t like the bitterness of the blue ones, then you can soak them in salt water for 30 minutes after cutting, and then drain the liquid. Zucchini, if old, then it is necessary to remove the skin, if you take young ones, then it is not necessary.

Well, the tomatoes are all boiled, bring in the zucchini and eggplant. Simmer for 10-15 minutes over low heat.

2. Next, chop the main and leading component, pepper, into neat straws. Add to vegetable mixture, stir and cook for another 9 minutes.

Then chop the onion into pieces or half rings. Do as you please. Pass the garlic through a press. Cook again the same amount (9 minutes).

To cry less, put the onion heads in the refrigerator for at least a couple of hours.

3. Now chop the fruits (tomatoes) that you left into small cubes and add here, mix and cook for 15 minutes.

4. At the very end, for a fragrant smell, add black peppercorns. Or you can use ground.

5. Divide the hot brew into jars and screw on the lids with a twist or use a seamer and metal lids. Such charming masterpieces came out, do not forget to cover them with a blanket and let them cool completely. In the morning, check each jar for leaks. Store in a dark place and where it is not hot.

Everything has passed, it took an hour, which means that the recipe is also fast. It turns out brightly, and the household asks not to remove one jar far away. After all, with a young potato, such a snack goes away in years, in general, another time bomb. Good luck!

How to cook lecho from tomatoes, peppers, carrots and onions

I think the answer is obvious if you still don't know how to do it. Then you are very lucky))). You can turn to this story for help, in which the author thoroughly explains and shows everything.

To speed up the process, a blender is used here, so no tomato paste or juice is used, juicy tomatoes are taken. In general, I urge you to watch, click on the button and enjoy. After all, you will definitely like this combination of products, you will feel the very necessary relish. Which everyone in our Russia calls ... guess for yourself).

Lecho - there is no tastier and is eaten in flight without waiting for winter. bomb recipe

Do you want to make two in one? After all, lecho is a very versatile dish that can be eaten immediately in the form of a salad or, for example, season soup with it. How do you like the idea?

All the same, I read a lot of useful information and found exactly the Hungarian version of cooking, performed by Karoly Gundel (this person is the founder of this Hungarian snack-bomb). In general, cook and you will fall in love with it if you even dare to make this masterpiece at least once.

But before, in the old days they didn’t make lecho for the winter, but ate right away. It was then in the USSR that the fashion began to harvest it for the winter. Well, now we do not change and are the favorites of this bright and colorful canned snack.

Therefore, it is this time that I propose to make this salad, and immediately gobble it up on both cheeks. I painted it in sufficient detail.

We will need:

• tomatoes - 3-4 pcs if large or 6 pcs if small
• sweet pepper - 3 pcs.
• onions - 3 heads
• carrots - 2-3 pcs.
• garlic - head
• tomato juice - 1 tbsp. 200 ml or tomato paste diluted with water
• paprika - 2 tsp
• pork fat (preferably half-smoked) - 25-30 g
• salt - 1 tbsp
• water - 2 tbsp

Stages:

1. Wash all vegetables thoroughly in water, cut off the stalk from the bell pepper and tomato. Peel the onion and garlic. Then cut the turnip into half rings, and the garlic into a small cube.

Onions must be immediately combined with bacon cut into small pieces. Fry in a pan until the onion is soft and the bacon is translucent. Wow and the smell is coming.

2. By the way, as described in the book of those years, you can do it differently, first fry the bacon in a pan until transparent, and then add the onion and continue frying.

3. In the meantime, remove the seeds from the pepper and chop it in a way convenient for you. Or like this, as shown in this picture.

4. Add peppercorns to the onion and simmer over medium heat until golden brown and soft.

6. Carrots are best, and even faster, chop on a grater.

7. Put it also in a container, mix and start adding salt and sugar to the dish. And to make the taste even more piquant and unusual, add ground pepper plus paprika, without it there will definitely not be the effect that you want to get.

8. As soon as you see that the carrot has become soft, then add tomato juice. You can add more water if you don't like the consistency. Although now you have to evaporate to the density that you want to get. Try not to make it too liquid, but not too thick, because the most relish, of course, is in juice and peppers.

9. Well, that's all, your culinary work of art is ready. Eat with mashed potatoes and sausages. Happy discoveries!

How to prepare lecho with rice - a very tasty and simple recipe

Well, if your year is not very fruitful, then you can put rice in this appetizer to make it more, but more satisfying. You can generally say this, this recipe is a godsend, oh, yes, a miracle pan.

For students, this economy option is simply necessary, because it immediately combines two in one, and a side dish or a delicious salad.

So, if there are such teenagers in your family, or you just decided on this experiment, then be sure to make a bigger batch.

We will need:

• ripe and juicy tomatoes - 3 kg
• onion, carrot, sweet bell pepper - 500 g each
• rice - 300 g
• vegetable oil - 1.5 tbsp.
• granulated sugar - 1 tbsp.
• salt - 1 tbsp
• ground black pepper - a pinch

Stages:

1. So, sort the tomatoes and cut them into halves. If the tomatoes are too large, then you will have to cut into 6-8 parts. Take the skin off or leave it on, it's up to you. After cutting, sprinkle them with salt. Cook over low heat for 30-40 minutes, remove the resulting foam with a spoon.

Then immediately send the grated carrot and diced onion. Stir and simmer for 30 minutes.

Then add, you guessed it, bell pepper with plastics, stir and continue the cooking process.

2. As soon as the structure and consistency of the salad begins to suit you, taste it, add sugar and you can also add salt and black pepper.

3. Well, and of course pre-boiled rice, mix. Boil the mass and pour in the vinegar.

4. Take a large ladle, it is important that it, like the jars, be sterile. Pack the vegetable mass in containers, close the lids with a key and place the containers on the other side. Wrap up in any unnecessary things and wait 24 hours.

Zucchini Lecho with Tomato Paste and Garlic

I think that when the autumn season is in full swing, you need to get rid of zucchini. Of course, you can preserve them or. And you can happily add it to this appetizer. Don't ruin the salad, that's for sure!

We will need:

• zucchini - 1 kg
• red or yellow tomatoes - 0.5 kg
• bell pepper - 0.3 kg
• turnip - 250 g
• garlic - a couple of cloves
• ketchup or tomato paste - 200 g
• vegetable oil - 2 tbsp
• vinegar 9% - 1 tbsp
• sugar - 3 tbsp
• ground black and red pepper optional
• salt - 1 tbsp

Stages:

1. Make vegetable puree from the most basic ingredients. To do this, peel the tomatoes from the skin, and free the pepper from the seed box and stalk. Chop all the ingredients, no matter how, and throw them into the blender bowl. Whisk until smooth and immediately add sugar and salt.

Start cooking on the stove, as soon as the mass boils, remove the foam with a special spoon. Once removed, move on to the next step.

2. Add homemade ketchup or good tomato paste. Stir and add another ingredient, this is vegetable oil.

3. In a boiling fragrant mass, put the zucchini, finely chopped into plastics. You can cut them into any shape, even slices. They cook quickly in the region of 10 minutes, after active seething.

And after that, you just have to chop the onion and garlic and add it here, and boil almost until tender (another 10 minutes). At the very end (in a minute or two), pour in, as always, if you were making vinegar according to the classic recipe.

4. Take half a liter or liter jars and determine the salad in them. Screw on the lids and turn over the other side. Wrap in a blanket to cool completely. Store in a pantry or other cool place.

You can also cook such a seemingly simple recipe with the addition of zucchini, and do it without additional sterilization.

The classic recipe for lecho without vinegar for the winter

Well, friends, we do not depart from the classics, we take and make according to such an old technology, and without a preservative, moreover. I think many people will like this option more than all the others. Not everyone is somehow loyal to vinegar essence.

Take tomatoes and bell peppers in equal proportions, so it will come out even cooler and better. Well, of course, take them from your garden or garden plot, and not purchased ones with chemistry and all sorts of unnecessary "byaki".

We will need:

• pepper and tomatoes - 1 kg each
• onion - 0.5 kg
• vegetable oil - 1 tbsp
• salt - 1 tbsp
• sugar - 1.5 tbsp

Stages:

1. To quickly deal with tomatoes, cut them into two parts, but not in equal proportions. So it will be easier to remove the stalk, it turns out it will be on one side. Then pass them through a meat grinder. And put the container with tomato puree on the fire and it will begin to boil before your eyes, cook over medium heat.

In the meantime, cut the peppers in four colors to make it super. Cut it into strips. Chop the onion into half rings.

As soon as the puree is slightly reduced, add onion, sweet pepper, salt, sugar and vegetable oil.

2. Close the pot with a lid and bring to a boil over medium heat. And then the mixture is cooked for 10 to 20 minutes, depending on the cutting of vegetables. Don't forget to stir.

You should not digest vegetables, but in general it is a matter of taste!

3. Arrange hot lecho with bell pepper in sterilized jars. The best way to do this is to use a funnel.

And under the bottom of the jar, put the blade of a knife so that the container does not burst from the temperature drop.

Cover the jars with lids and put in a saucepan (put a towel on the bottom), pour water and let it boil and gurgle, that is, boil for 5 to 15 minutes. The temperature of the water should be the same as the salad, pour over the "shoulders".

4. And after the jar, remove it with special tongs and tighten the lids. And then turn it over at room temperature and dress in unnecessary things. Once the blanks have cooled, transfer them to a cool place.

5. The output is as much as 2 liters. You can make more, then multiply the number of ingredients by two. Enjoy!

Pepper salad "Bulgarian Globe" as before in the USSR

Previously, such canned food was sold everywhere on store shelves when there were Soviet times. And when you remember the taste of those blanks, saliva begins to run.

It turned out that the recipe and that cooking technology is not so easy to get. But, I still found it. You will like this cooking method very much and you will feel exactly that taste, the taste of childhood.

We will need:

• tomatoes - 3 kg
• vegetable oil - 1 tbsp.
• salt - 2 tbsp
• carrots - 0.5 kg
• pepper - 1.5 kg
• bulbs - 2-3 pcs.
• vinegar 9% - 1.5 tbsp.

Stages:

1. Skip the tomatoes in the meat grinder, add salt and vegetable oil. Boil the mass for 15 minutes.

2. On a coarse grater, grate the carrots, chop the pepper into strips, and the onion into cubes. Now add carrots and 1.5 cups of vinegar to the boiling tomato mass. Boil for another 15 minutes. Add bell pepper and onion now. If you like spicy additives, then you can add cloves at your discretion, but this is purely an amateur, it was not added to the USSR before.

3. In general, cook for another 30 minutes, if there is not enough salt for the taste, then add it a little more.

4. It remains only to fill hot sterile jars and roll them under an iron lid. Raise the banks and turn over to the other side. Wrap up and hold them for a day. Such a miracle happened, cook lecho for the future and you will have a chic festive table.

Ankle bens of peppers and carrots

Quite an interesting name, but everyone knows. Let's consider one of the options. Use this video for this. After all, this yummy makes you not only lick your fingers, but also a jar).

To be honest, there are just thousands of cooking recipes, I have chosen the most budgetary and uncomplicated option, I hope you will like it too.

Lecho for the winter - the best recipe without sterilization

Well, we have come almost to the end of the article, and finally I decided to show you another awesome method of cooking. There is no need to add a lot of vegetables here, it will be lecho without carrots and without onions and even without tomatoes, instead of them there will be tomato paste.

But, believe me, it is also very, very tasty. And in haste sometimes saves. Oh, and also, when the year turned out to be lean, so in general the recipe will come to the rescue.

We will need:

• sweet pepper - 2 kg
• garlic - 4 cloves
• tomato paste - 600 g
• hot pepper - 1 pc.
• cloves optional
• ground pepper - a pinch
• vegetable oil - 4 tbsp

Stages:

1. Choose high quality tomato paste from the market. Usually this is sold by Azerbaijanis in their tents. Or use your natural paste.

2. So, immediately throw tomato paste into the pan, which should be thick in consistency. Add black peppercorns and cloves. Place the container on the stove and bring to a boil.

As it happened, add the bell pepper cut into cubes, stir. It should fall straight into the sauce. As soon as the mass boils, remove the foam. Pour in sunflower oil, put granulated sugar and salt.

3. Cook over low heat for about 20 minutes. During this time, the pepper will become soft. Now add chopped garlic and add hot pepper (put it as much as you want, at your discretion).

4. A couple of minutes before readiness, pour vinegar essence into the mixture. And then rather take the jars and lay out the workpiece in them. They should be clean and free of cracks, lids too. Close tightly and hermetically and put on a coat. And after a day, lower it into a hole or store it in a cellar.

Such a charm came out, with an unusual hint of cloves and with a small point. Enjoy!

Snack with beans and tomatoes for the winter

A proven and very tasty option, which is prepared exclusively with the addition of the bean "hero". In fact, you should try it too! It's worth it, trust me. And I just want to wish you and say, eat to your health!

We will need:

outlet 5 l

• sweet pepper - 1.5 kg
• Lima beans - 500 g
• tomatoes - 3.5 kg
• granulated sugar - 1 tbsp.
• table salt - 2 tbsp
• vegetable oil - 1 tbsp.
• vinegar 9% - 150 g

Stages:

1. Take any white bean, not necessarily the Lima variety, and soak it in water overnight. And in the morning you get up, drain the water and pour in a new one, boil the beans in it. It is important not to digest it so that it does not turn into porridge.

You need to skip the tomatoes in a food processor or through a meat grinder, blender. In general, what is, then use it. Once the tomato puree is ready, chop the sweet peppers. This can be done in any shape, for example, squares or bars.

2. When everything is ready to work, take a large saucepan with high edges and start creating. First, bring the tomato puree to a boil, and then add sugar and salt. Stir. Add peppers and cook for 15-20 minutes, stirring over low heat.

Then add the beans and simmer for another 8-10 minutes, and then pour in the vinegar and simmer for another 2 minutes.

3. And then everything, as always, take clean jars and lids and send the prepared brew. Turn the containers on the other side and wrap them with a blanket. And when the salad has completely cooled, check all the workpieces for leaks. Well, it remains to descend into the basement. Good luck!

That's all my friends are. So many recipes for lecho from Bulgarian pepper turned out, you probably haven’t seen so many yet. After all, we cooked it with carrots and onions, and even without these components. We made blanks with zucchini or eggplant, because these vegetables also fit perfectly here. And for the most gluttonous, ah-ha even showed options with rice and beans. In general, as they say, choose and do!

And then do not forget to share your opinion, feedback and press the class and like under the article. All the very best and positive. See you later, bye!

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

The other day I already made another lecho recipe with you - with sweet peppers and tomatoes (according to my grandmother's recipe). And today the recipe from my mom - the blank has been tested for many years and always turns out 5+. By the way, if I like to eat such a lecho just with a piece of bread or as a side dish for meat dishes, then my mother calls it dressing and puts it in borscht. And in fact, you can also add this juicy and fragrant lecho to the first dish - it will turn out very tasty, I guarantee.

Ingredients:

(1 kg ) (1 kg ) (400 grams) (400 grams) (100 grams) (100 milliliters) (1 tablespoon ) (2 tablespoons ) (2 pieces ) (5 items )

Cooking step by step with photos:

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, onions, 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 - chop them anyway. From spices, you can also add a couple of cloves, but this is optional. By the way, vinegar in this recipe is lecho, although it is used, but you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

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

But I was too lazy to collect it and then wash it, so I just punched slices of tomatoes with a submersible blender right in the pan (I have a capacity of 4 liters), in which lecho will be prepared for the winter. The result - literally in 30 seconds, and you do not need to remove the skin.

Add to tomato puree (we can say that it is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a tender snack, not spicy at all. We put 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 take care of the rest of the vegetables. We clean onions and carrots - we will need 400 grams of both in a purified form.

The onion can be cut arbitrarily, but I prefer the pieces to be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each one into plump quarter rings. Pour all the oil into the pan at once, warm it up and spread the chopped onion. Fry over medium heat, stirring, until translucent.

While the onion is fried, either chop the carrots on a coarse grater, or cut them into strips (thin sticks). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).

When the onion is half cooked and becomes transparent, add carrots to it and fry everything together until fully cooked. 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 ourselves arbitrarily - it is in this lecho for the winter that I love it when the pepper is cut into thick sticks. In this form, pepper should be 1 kg (maybe a little more).

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

Stir the contents of the pot, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer vegetables in tomato sauce for about 20 minutes. During this time, gently 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: in the process of stewing, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the pulp should become almost soft, while the skin should in no case leave (then you have simply digested it). But the pepper should not crunch either - find the golden mean for yourself personally. Before that, carrots and onions were already almost ready, so everything is clear with them.

The recipe for lecho from pepper and tomato, zucchini or eggplant, cooked at home for the winter from bell pepper - this is not the lecho that is sold under the guise of a wonderful snack (sauce) in the store. In the homeland of lecho - in Hungary, this dish 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. At the end of warm summer days, we will pick up fragrant ripened bell pepper in our own garden, and add sunny tomatoes and spices and spices (in extreme cases, all this can be purchased on the market) and a bright, with a unique aroma, lecho is ready.

Pepper and tomato lecho - a simple recipe

In this article we will share recipes for lecho for the winter. Checked by experienced chefs and dozens of readers, lecho recipes with photos are in this section. Lecho is a classic dish that has dozens of completely different recipes and variations; every culinary specialist is convinced that it is he who knows how to cook lecho for the winter correctly.

In reality, the only true recipe for lecho simply does not exist, therefore cooking lecho at home is a process that can be approached creatively. Choose from the recipes below the lecho that are closest to you, feel free to make your own adjustments to them and cook the lecho with your own hands!

How to cook lecho from pepper and zucchini for the winter

A rich taste and the benefits of preserved vitamins are the features that distinguish lecho recipes for the winter. This autumn fragrant preparation is very popular in our country. The pepper and tomato lecho recipe for the winter has many different options, and the classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you properly prepare an appetizer:

1. Homemade pepper and tomato lecho should not be cooked for too long. Vegetables should remain tough and not fall apart;
2. For preservation, it is recommended to use only ripe tomatoes;
3. When adding herbs to a salad, it is worth remembering that basil, parsley, marjoram, cilantro (dried) are in perfect harmony with bell peppers and tomatoes. Herbs are best added to the dish shortly before readiness;
4. The denser the tomatoes, the tastier the bell pepper will be.

Pepper and tomato lecho recipes

Lecho is a traditional Hungarian dish, a culinary calling card of the country. Such a preparation turns out to be tasty, bright, juicy and appetizing. It will easily act as an appetizer for a family dinner, but it will also look great on a ceremonial table. There are many interpretations of conservation. Below are the most popular recipes.

Each housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve such a lecho as a side dish, in any case, you will lick your fingers. So the processing of the crop ends, it is at this time that many plan to cook lecho.

Recipe lecho from bell pepper and tomato "Lick your fingers"

Ingredients:

• Sunflower oil - 150 g;
• Sweet peppers and tomatoes - 2 kg each. every;
• Salt - 50 g;
• Sugar - 100 g;
• Table vinegar - 2 tsp

Cooking method:

1. Peel the bell pepper from tails, seeds, partitions, cut into rings of about 1.5 cm;
2. Skip the tomatoes in the processor, they should turn out to be a homogeneous mass, pour them into the pan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
3. Send the pan to medium heat, cooking takes 30-40 minutes, sometimes you can mix. The pepper will sink to the bottom of the pot as it cooks;
4. You can not sterilize the jars, but burn them in the oven. Before burning, wash the jars thoroughly, dry slightly, place in a cold oven, turn on the temperature of 200 degrees, hold for 15 minutes. This will be much faster, be sure that all microbes will die at this temperature immediately;
5. Transfer the hot lecho to cooled jars, roll up with boiled lids, turn over and wrap with a warm towel. Bon appetit!

At home, preparations are the most beneficial for the body, and it has been scientifically proven that the best vegetables are those grown in the region where you live. And there’s no need to talk about savings here, in the season, sweet pepper is inexpensive, but try to buy it in winter! You can pamper yourself with exotics, but why do we need someone else's expensive pepper when we have our own, without chemistry and many times cheaper than foreign ones.

Pepper and tomato 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, otherwise the taste and appearance of the output dish will deteriorate in order.

Lecho from bell pepper for the winter - a simple recipe

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.

Spicy homemade lecho with onion and garlic

Spicy preservation will definitely appeal to fans of unusual dishes. Recipe for spicy lecho for the winter.

Ingredients:

• Onion (large, white) - 1 pc.;
• Garlic - 40 g;
• Pepper (red or orange) - 1 kg.;
• Vinegar - 1 tbsp;
• Chili or other red hot pepper (ground) - 1/2 tsp;
• Tomatoes (dense, ripe) - 2.5 kg;
• Bay leaf - 5 pcs.;
• Sugar or light honey - 2 tablespoons;
• Sunflower oil, odorless - 5 tablespoons;
• Salt - 1 tbsp.

Cooking method:

1. Rinse all vegetables well;
2. Grind the tomatoes in a meat grinder, and then cook on the stove until boiling;
3. Then the mass is aged for up to a quarter of an hour, so that everything cools down;
4. The resulting mixture must be separated from the skins and grains (use a sieve or nozzle in a combine);
5. Add the rest of the ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
6. Return the workpiece to the stove, choose medium fire, stirring occasionally;
7. When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured;
8. Lecho blanks are laid out in sterilized glass jars, which must be closed with boiled lids using a twisting machine.

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. "World of Answers" has prepared for you the most delicious lecho recipes - from widely known to unusual ones. Have you decided to prepare lecho for the winter? Then get to work!

Lecho for the winter from bell pepper and tomato

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.

Sweet pepper lecho - a 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:

• Medium-sized onion - 4 pcs.;
• Greens (cilantro, parsley or celery) - 3 bunches;
• Ground black pepper - 1 tsp;
• Tomatoes - 1 kg.;
• Refined sunflower oil - 1 tbsp.;
• Sweet bell pepper - 2 kg.;
• Ground paprika - 1 tsp;
• Fresh garlic - 1-2 heads (10 cloves);
• Vinegar - 1 tbsp;
• Salt - to taste;
• Sugar - 1 cup.

Cooking method:

1. We clean the bell pepper, freeing 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 saucepan 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. Leave on fire 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. Preparing 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 in something warm and leave to cool for about a day at room temperature, and our pepper and tomato lecho will turn out very tasty. Bon appetit!

Lecho is one of those dishes that evoke the most positive emotions among many lovers of delicious food, because it can be very different, and you can cook it for every taste. Lecho classic recipe is very easy to prepare. To make a delicious lecho just like that or for the winter, the recipes collected in this section will help you, with which you can learn how to cook lecho so that everyone who tries it will praise it - as easy as shelling pears!

A simple recipe for pepper and tomato lecho

Ingredients:

• Bulgarian multi-colored pepper - 1 kg .;
• Tomatoes - 1 kg. or tomato paste - 500 g;
• Sugar - 2 tablespoons;
• salt - 1 tbsp.

Cooking method:

1. Vegetables are peeled, cut into squares;
2. Tomatoes (tomato paste) are stewed over very low heat until well cooked;
3. After that, the rest of the products are placed in a container with future preservation;
4. If the mass is too thick, then it is diluted with water;
5. The dish is stewed for half an hour, constantly mixed;
6. The workpiece is poured into banks, rolled up.

Cook classic lecho recipes with tomatoes, bell peppers, onions, carrots, zucchini and even eggplant - there is no single recipe, and everyone can make this dish to their taste with our reliable and proven recipes by thousands of housewives. The aroma of delicious homemade preparations for the winter can remind a person of warm sunny summer days.

And lecho, a popular dish of Hungarian cuisine, is one of those delicious winter preparations that carefully preserves the delicate aroma of vegetables ripened in the sun. Despite the variety that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.

Bulgarian pepper lecho recipe for the winter with tomatoes

To prepare a Bulgarian lecho from a tomato, it is better to select the most mature, ripe and fleshy fruits of different colors - in this case, the future preparation will both taste unusual and look more attractive.

Peppers are cut in various ways: it is more convenient for some housewives to cut it into strips, for others - into cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best ones are given below. For example, novice housewives will undoubtedly like such a lecho recipe, which requires a minimum of time and effort.

Bulgarian pepper lecho recipe for the winter with tomatoes

Zucchini Lecho with Carrots and Tomatoes

A slightly sweet light dish containing a large amount of useful substances can be prepared for the future. If your goal is preparations for the winter, prepare the required number of jars and sterilize them. The attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to the dish.

The fact is that zucchini has a neutral taste. But on the other hand, this quality helps to combine it with absolutely any products, because in the process of boiling, stewing or frying, it easily absorbs their taste and aroma. During the mass harvest of zucchini, their price drops sharply. Therefore, housewives successfully preserve it: pickle, salt, prepare all kinds of salads and snacks for the winter. Lecho from zucchini is one of the winning options for such blanks.

Ingredients:

• Zucchini - 3 kg.;
• Carrots - 500 g;
• Tomatoes - 2 kg.;
• Onion - 500 g;
• Ground black pepper - to taste;
• Vinegar - 100 ml;
• Sweet pepper - 500 g;
• Sugar - 1 cup;
• Vegetable oil - 300 ml;
• Salt - to taste.

Cooking method:

1. We begin to prepare our lecho from pepper and tomato - first we clean the pepper, carrots, onions. We clean and cut the zucchini - into small cubes, onions - into larger cubes;
2. We pass the tomatoes through a meat grinder to obtain mashed potatoes, in which the lecho will be stewed, grate the carrots, cut the bell pepper into strips;
3. Place onions in a saucepan and lightly fry in vegetable oil, then add zucchini, tomatoes, peppers;
4. Next, salt our pepper and tomato lecho and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour;
5. Make sure that the mixture does not burn, periodically mix well. At the end, add vinegar and after 5-7 minutes remove from the stove. It remains to decompose the finished lecho into sterilized jars and roll up with metal lids. Turn over the finished jars and wrap them in a warm towel. Bon appetit!

Lecho from bell pepper for the winter "Lick your fingers"

Lecho from zucchini for the winter: the subtleties of cooking

• So that the lecho does not turn into zucchini caviar, the zucchini does not need to be greatly chopped. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
• So that there is no skin in the tomato filling, some housewives rub the cooked tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin from such tomatoes is removed very easily;
• For lecho, young zucchini no more than 20 cm long and weighing 130 - 150 g are selected. Such zucchini have a thin skin and delicate crispy flesh. Zucchini should be fresh, not sluggish, without signs of spoilage. It is desirable that they do not have seeds;
• Previously, lecho from zucchini was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, like the entire inventory. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. Lids must also be sterilized;
• Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are put in this dish. A set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar;
• For a liquid base, lecho use ripe, fleshy tomatoes. They are ground in a meat grinder or ground on a grater. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass is tender and homogeneous;
• Bulgarian pepper is put in zucchini lecho in such an amount that it does not dominate the rest of the ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
• Vinegar in lecho must be present. It is a good preservative, and also adds sharpness to such an insipid vegetable as zucchini.

Pepper and carrot lecho

Lecho for the winter - a delicious recipe for pepper and tomato

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;
• Tomato juice - 1.5 l.;
• Vegetable oil - 250 g;
• Sugar - 200 g;
• Onions - 1.5 kg;
• Carrots - 0.5 kg;
• Vinegar 9% - 1 cup;
• Salt - 3 tablespoons

Cooking method:

1. We select the fleshy, juicy fruits of bell 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. Lecho of pepper and tomato is ready!
   Bon appetit!

How to cook lecho from peppers and tomatoes for the winter

Video "Recipe lecho from Bulgarian lecho and tomato"

Lecho is one of my favorite vegetable dishes. Now, in the height of summer, I often cook it for dinner as a side dish. Sometimes I add eggplants, onions, carrots to peppers. This is a very simple vegetable dish, but very tasty. Closing bell pepper lecho for the winter is also not difficult. This is one of the lightest blanks, in which the minimum number of ingredients.

I bring to your attention 7 recipes for pepper lecho in sweet and sour tomato sauce. In the classic recipe, only two main ingredients are needed - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for spice, or close vegetables without vinegar. How to do it all - read on.

Do not forget that sterile jars and lids are needed for conservation. To begin with, they are washed with soda with a soft new sponge. Then sterilized over steam, in the oven or in the microwave. Choose any method. Boil the lids for 5 minutes, this will be enough. Lettuce is laid out in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and it turns out a very tasty snack. For the sauce, you need to take meaty tomatoes, cream is better - they make a thicker sauce. The most delicious red pepper lecho, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are lovers of this option.

In the classic version, only tomatoes and peppers are taken from vegetables. Next, I will write other options that use carrots, onions, tomato paste.

Ingredients (for 6.3 l - 9 cans of 0.7 l):

• cream tomatoes - 3 kg
• red bell pepper - 4 kg
• sugar - 200 gr.
• salt - 2 tbsp.
• vegetable oil - 120 ml
• acetic acid 70% - 1 tbsp.
• allspice peas - 4 pcs.
• black peppercorns - 20 pcs.

Cooking method:

1. Wash the tomatoes, remove the stalk and cut into 4 parts. Scroll the tomatoes through a meat grinder to get a homogeneous base for the sauce. Pour salt, sugar and allspice and black peppercorns into the resulting puree. Put the sauce on the stove and bring to a boil. Stir occasionally so the sugar and salt dissolve and don't burn. Boil the tomato for 10 minutes on low heat.

2.In the meantime, prepare the pepper. Wash it, cut it in half, remove the seeds. Further cut can be arbitrarily. Someone likes to cut the pepper into strips, someone into squares, someone into triangles or wide strips. Cut the way you want. Think about how you will eat this pepper later.

3. After 10 minutes of cooking tomatoes, put chopped peppers on them and pour in vegetable oil. Stir a little. It will not work well at once, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, in no case do you need to add water, the sauce should be thick and not watery.

4. When the lecho boils, boil it for 15-20 minutes. Cooking time will depend on the size of the pieces. Smaller pieces will cook faster, larger pieces will take longer. Taste the pepper - it should be dense, do not boil it too much. Because the pepper will still come in jars. If you digest it, then in banks it will generally spread and will be ugly. And yes, it won't taste the same.

5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what happened. If the appetizer seems too sour - add sugar, if not enough salt - salt.

6. Pour the finished salad into jars. All dishes that come into contact with food should be dipped in boiling water (ladle or mug, funnel). Roll up the jars with sterile lids, which you need to remove from boiling water with a fork and shake off all the water. If you have large pieces of peppers, you can first arrange the pepper in jars, and then pour it with tomato sauce.

7. Turn the preservation over, you can cover it with a towel so that the cooling occurs gradually, and wait until it is completely cool. And then you can store even in the cellar, even in the apartment. This lecho is excellent all winter and does not sour.

Pepper lecho with carrots and onions for the winter

This recipe is with carrots and onions. If you like these boiled vegetables, then cook this preparation.

Ingredients (for 12 l):

• Bulgarian fleshy pepper - 6 kg
• tomatoes - 6 kg
• carrots - 1 kg
• onion - 1 kg
• salt - 4 tbsp.
• sugar - 0.5 kg
• vegetable oil - 0.5 l
• vinegar 9% - 200 ml

Cooking method:

1. Carrots are harder than peppers, so it needs to be boiled a little beforehand. Peel the carrots and cut them into large strips. Throw in boiling water and boil for 10 minutes, then drain the water. Wash the tomatoes and scroll through a meat grinder to get a tomato.

2. Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Put the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.

3. Pour the boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and, after boiling, cook for another 10 minutes. Stir occasionally.

4. Cut the pepper into large strips. If cut too finely, the vegetable will lose its shape and become too soft. When the onion is cooked for 10 minutes, put the pepper in the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before cooking, pour vinegar into the salad.

5. Preservation jars must be sterilized, lids too. Just while the pepper is cooking, you can prepare this inventory. Arrange the salad in jars and roll up the lids. Turn over and let cool. It turns out a delicious lecho, which is well stored in the apartment.

How to cook lecho with pepper and tomato paste

This recipe does not use fresh tomatoes, but uses tomato paste. This approach allows you to make the final product thicker and richer in taste. The composition of the ingredients is well balanced in taste.

Ingredients (for 3.75 l):

• bell pepper - 2.5 kg
• salt - 1 tbsp.
• sugar - 1/2 tbsp.
• vegetable oil - 1/2 tbsp.
• tomato paste - 300 gr.
• vinegar - 1/2 tbsp.
• water - 4 tbsp.
• black peppercorns - 6 pcs.
• bay leaf - 3-4 pcs.

Cooking method:

1. Wash the pepper and remove the seeds. Cut in any desired way. I suggest cutting into half rings, 0.5 cm wide.

2. Prepare the marinade sauce. Pour water into the container, put salt, sugar, tomato paste, vegetable oil, pepper and parsley in it. Put on fire and boil the sauce, dissolving all the crystals and paste.

3. Pour the chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to understand the degree of readiness. Pepper should not be too soft, because in a hot marinade it will reach a little more.

4. Arrange the resulting snack in sterile jars and roll up. Turn over, check if the lids are tightly closed. And on this delicious lecho is ready. The sauce will thicken as it cools.

A simple recipe for lecho with tomato juice for the winter

For those who do not like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. Juice can be prepared independently from ripe tomatoes using a juicer, or you can buy ready-made.

Ingredients:

• sweet pepper - 2 kg
• tomato juice - 2 l
• sugar - 200 gr.
• salt - 2 tbsp.
• vinegar 9% - 150 ml

Pepper and other spices - to taste.

Cooking method:

1. Add salt, sugar and vinegar to the tomato juice. Stir the marinade.

2. Wash the pepper, remove the excess and cut into slices, which can then be cut in half.

3. Pour the tomato juice with additives into the pan and immediately add the pepper, mix. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.

4. Sterilize jars and lids in advance. Arrange the finished snack in jars, tightly tighten the lids and let cool. On this Bulgarian lecho is ready. Wait until winter and eat delicious peppers with an equally delicious sauce that can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives the dish a special flavor. There are those who are very fond of dishes with garlic. Therefore, for you, this simple recipe for making the famous garlic appetizer.

Ingredients (for 8 l):

• fleshy bell pepper - 5 kg
• tomatoes - 4 kg
• vinegar 9% - 80 gr.
• sugar - 1 tbsp.
• garlic - 1 head
• refined sunflower oil - 120 ml
• salt - to taste

Cooking method:

1. As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Grind washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

2. Wash the pepper thoroughly, remove the stalk, seeds and partitions. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin, boil.

3. Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, pour vegetable oil. Boil 15 minutes.

At first there will be a lot of pepper and it may seem that there is little sauce. Don't worry, the peppers will also release juice and shrink in size. Thus, it will be completely covered with a tomato.

4. After 15 minutes, add garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out a moderately thick snack, very tasty and fragrant.

The most delicious lecho of bell pepper and eggplant

Eggplant goes well with sweet peppers. Such a dish stewed in tomato will be relevant both in winter and in summer.

Ingredients (for 5-6 liters):

• tomatoes - 3 kg
• eggplant - 10-12 pcs. (depending on size)
• bell pepper - 12 pcs.
• garlic - 1 head
• hot chili pepper - 0.5 pcs. (taste)
• vinegar 9% - 0.5 tbsp. (you can take natural fruit vinegar)
• sugar - 0.5 tbsp.
• salt - 1 tbsp.
• vegetable oil - 0.5 tbsp.

Cooking method:

1. Wash all vegetables. Cut the tomatoes into 2-4 parts and chop in a blender. Grind hot peppers together with tomatoes. Pour the resulting tomato into a large bowl and put on fire to boil. Boil the tomato for 30 minutes.

2. Peel the pepper and cut into strips. Cut the eggplant into slices, about 0.5 mm thick. Place the eggplant in a bowl and season with salt. Let them sit for 15 minutes to allow the vegetables to release their juices.

If desired, you can pre-fry the eggplant over high heat not until tender, but until lightly browned.

3. While the eggplants are standing and the tomato is being cooked, sterilize the jars and lids.

4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a cup) and vegetable oil (half a cup). Stir again and try. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer with the lid closed for half an hour.

5. 5 minutes before the end of cooking, add garlic to the salad, which you need to squeeze through a press, and vinegar. It remains to arrange the finished snack in sterile jars and cork. Turn the jars over and wrap them in a blanket. Leave it to cool overnight or overnight. It turns out delicious, moderately spicy.

Lecho with tomatoes and peppers without vinegar

If you have people with gastrointestinal diseases in your family, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. There is a lot of acid in tomatoes, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. Such an appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.

Ingredients (for 1.2 l):

• tomatoes - 1 kg
• sweet pepper - 700 gr.
• vegetable oil - 50 gr.
• salt, sugar - to taste

Cooking method:

1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips along (into long strips).

2. To make the lecho more tender, the skin of the tomatoes needs to be peeled. To quickly do this, make a cross cut on the top of each tomato. Next, put the tomatoes in a bowl and pour boiling water over them for 1 minute. After that, drain the hot water and fill with cold. Adding ice to cold water is welcome. Thus, the tomatoes will “survive” the contrast bath, and the skin can be easily removed. It should be removed at the incision site.

3. Peeled tomatoes need to be mashed. This can be done with an immersion blender, chopper or meat grinder. Choose any way, there is no difference.

4. Take a saucepan with a thick bottom and pour the tomato into it. Add sugar and salt to taste. It is better to put a little first, and then try and add what is missing. Also pour vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.

5. After 10 minutes, add sweet pepper, mix gently so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling on salt-sugar. Now is the time to bring the appetizer to taste. Also, if desired, you can add hot pepper (you can use red ground) for hotness.

6. At the end of cooking, the pepper will still be quite dense, not boiled. In banks, it will soften a little more. If you overcook the pepper, it will still stand and fall apart. Arrange the finished workpiece in sterilized jars and tightly tighten the lids. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave for a day, and then put it in the basement, cellar or refrigerator.

Do it for the winter. Moreover, lecho is prepared very simply, and its taste is very pleasant. Do not forget that the kitchen should be a place for experimentation. You can always add different spices to the dishes that will refresh and renew the taste. But it is important to always try what you cook!

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Lecho is one of my favorite types of home preservation. After all, it is not so difficult to cook it, but in winter, by opening a jar, you can easily get a spicy snack and an excellent side dish for meat.

In addition, with its bright color, lecho in the cold season unusually improves mood, being a kind of antidepressant. And I’m generally silent about the taste: for those who love peppers and tomatoes, this is not a recipe, but just a dream!

There are a lot of recipes for lecho. Someone also adds onions to peppers, someone - eggplant, someone - carrots ... And the Bulgarian lecho is closest to me: just peppers in my own tomato sauce.

And do not think that it is too boring: believe me, this minimalism is the main secret of a delicious lecho.

Ingredients:

• 1 kg sweet pepper
• 4 kg tomatoes
• 2 tablespoons sugar - no slide
• 1 tablespoon salt - no slide

The weight is indicated for already prepared (peeled) vegetables.

From this amount of ingredients, 1.5 -1.7 liters of lecho is obtained.

Cooking:

Tomatoes for lecho choose very ripe, overripe. You can take crushed tomatoes, but not rotten ones. You can take fruits of any size and shape.

Peppers are either red or orange-yellow. Green peppers don't look that appetizing. More stringent requirements are put forward for peppers: they must be of the correct shape, without damage to the skin, without rotten areas. But the variety and shape do not matter to them.

Wash the tomatoes thoroughly with cold water, remove the stems. We cut the tomatoes into an arbitrary number of pieces, remove the attachment points of the stalks. We put it in a wide saucepan and simmer under a lid over low heat until soft (20-30 minutes).

We filter the boiled tomatoes through a fine-mesh colander, removing the peel and seeds. It turns out juice, the volume of which is approximately 3 liters.

Pour the juice into a wide saucepan and set to boil over low heat, periodically (every 20-30 minutes), stirring. The boiling process will take you approximately 2 to 3-3.5 hours: the time depends quite strongly on the variety of tomatoes and on your preferences: how thin or thick you want your sauce to be. When the sauce reaches a consistency that completely tires me, it turns out to be about 1 liter. You may have more or less.

While the sauce is cooking, prepare the peppers. Wash it, then cut it in half lengthwise. We remove the stalk, seed partitions, clean the seeds. Rinse again.

Cut each half of the pepper lengthwise into 3-5 pieces.

In the finished tomato sauce, put salt, sugar and lower the pieces of pepper. Cook over low heat until the peppers are soft, 25-30 minutes.

While lecho is cooking, prepare jars and lids. We wash them in water with soda, rinse thoroughly with running water. We boil the lids for 4-5 minutes, and sterilize the jars in any way convenient for you.

We pack the finished lecho into dry hot jars and seal hermetically. Cans with lids can be used. And you can - with screw caps.

Turn the jars upside down and leave to cool. At the same time, it is not necessary to cover the jars with a warm blanket, as is done in some other types of conservation.

Then turn over and send for storage in a dark cool place.