Instant bell pepper lecho. How to cook delicious lecho

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1. Lecho in Bulgarian.
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4 kg - tomato, 3 kg - pepper, a glass of peeled - garlic, 1 str - hot pepper, 2 tbsp - salt, 1 tbsp - granulated sugar, 1 tbsp - butter.
Tomatoes, garlic and bitter pepper pass through a meat grinder.
Add salt, sand and oil. Boil for 15 minutes from the moment
boil. Then add chopped pepper. Cook for 20 minutes from the moment of boiling. Place in sterilized jars, roll up and
keep warm until morning. Output 5 - 6 liters. (Depending on the juiciness of the tomato)

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2. UNUSUALLY DELICIOUS LECHO!
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The time for preparations has begun.

LECHO - 3 kg of tomato, 1 kg of pepper, 1 kg of carrots, 1 kg of onion, 1 cup of sugar, 3 tbsp. l. salt, 300 mg vegetable oil, 1 tsp. suneli hops, a bunch of parsley, 1 tbsp. l. vinegar 9%.

Pass the tomatoes through a meat grinder, put on the stove, boil for 20 minutes. Pepper, onion cut, grate carrots on a coarse grater.

Then salt, sugar, butter, vegetables, hops - suneli, parsley, add to the tomatoes and simmer from the moment of boiling for 30 minutes, vinegar at the end of cooking.

Pour into sterilized jars and close with lids.

Try lecho it is very tasty. I made a double portion, I got a yield of 22 jars of 0.5 l.

SHARE YOUR RECIPES IN THE COMMENTS, LET EVERYONE SEE THEM!))

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3.Lecho with rice for the winter according to the classic recipe
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For cooking we need:

Tomatoes - 3 kg;
sweet red pepper - 1 kg;
magpie onion or other species - 1 kg;
carrot - 1 kg;
rice - 1 tbsp.;
granulated sugar - 1 tbsp.;
refined oil - 300g;
table vinegar - 50 ml;
salt - 1.5 tbsp. spoons.

The onion is cut into half rings, the peppers are cut, and the seeds are removed from them. After cleaning the pepper, it is cut into medium strips. Carrots are peeled and rubbed on a coarse grater.

In a tomato, the white areas at the stalk are removed, after which they rub in the same way as a carrot. Tomatoes can also be passed through a meat grinder.

Rice must be washed and placed with vegetables, add refined oil, salt and sugar, mix everything.

Put the contents of the pan again on a slow fire for 35 minutes, the dishes must be covered with a lid. This will be enough time to cook the rice. After that, vinegar is poured into the pan, covered with a lid and stewed for another 5 minutes.

Lecho with rice is laid out in sterilized jars and rolled up with sterilized lids.

Ready jars need to be wrapped in something and left for 24 hours.

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4. Lecho with carrots
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Carrots - 1 kg.;
Sweet red pepper - 5 kg.;
Tomatoes - 5 kg.;
Refined sunflower oil - 200 ml;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Vinegar 9% - 100 ml;
Sugar - 230 g;
Salt - 2 tbsp. l.

From this amount, 8 liter jars are obtained.

Cooking:

1. Rinse the tomatoes, cut them large, removing the stalk. Grind into puree with a blender or meat grinder.
2. Rinse the carrots, peel off the top thin layer and grate on a coarse grater.
3. Rinse sweet pepper, remove the core and stalks. Cut the pulp into thin strips.
4. Combine tomato puree and carrots in a large saucepan or in a basin, cook for 20 minutes. Add sweet pepper and cook for another 20 minutes.
5. Add vegetable oil, vinegar, salt, sugar, crushed hot peppers and garlic. Mix and cook for 10 minutes.
6. Arrange in sterile jars. Close. Wrap in a woolen blanket for a day, until completely cooled.

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5. Georgian lecho
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For cooking you will need:

Tomatoes - 3 kg.;
Bulgarian pepper - 3 kg.;
carrots - 1.5 kg;
onion - 1.5 kg;
sugar - 200 g;
vinegar - 100 g;
sunflower oil - 50 g;
salt - to taste.

Cooking:

1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until a puree mass is obtained.
2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil.
3. Peel, wash and dry carrots and onions. Grate carrots on a coarse grater, cut onions into half rings, feathers or cubes.
4. Put the carrots and onions into the boiling tomato puree, mix and, stirring occasionally, cook over low heat for 40 minutes.
5. Wash the bell pepper, remove the stalks and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before readiness, put Bulgarian pepper in a saucepan with boiling vegetable mass, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho well.
7. Arrange the hot vegetable mass in pre-prepared (sterilized) jars, cover with lids and roll up.
8. Turn the cans with the workpiece upside down, wrap well and leave to cool completely.

You can store canned jars in the refrigerator, pantry or cellar.

Georgian lecho can be served as an independent snack or as a great addition to various meat dishes, boiled potatoes, cereals. In addition, this lecho can be used to make soups and gravies.

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6. Zucchini lecho with garlic 💣
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For cooking you will need:

Zucchini - 2 kg.;
sweet pepper - 1 kg.;
garlic - 15 cloves;
vegetable oil - 1/2 cup;
tomato paste - 400 gr.;
black pepper - 5-6 peas;
bay leaves - 5-6 pieces;
9% vinegar - 1/2 cup;
sugar - 2/3 cup;
salt - 1 tbsp. spoon.

Cooking:

1. We clean the zucchini from the skin and seeds, cut into cubes.
2. My sweet pepper, remove the seeds, cut into strips.
3. Combine zucchini and pepper in a saucepan. Add salt, sugar, vegetable oil, tomato paste and a little water (1-2 cups).
4. Stew for 40 minutes. At the end of cooking, add chopped garlic, black pepper, bay leaf and vinegar.
5. Hot lecho is packaged in sterilized jars, rolled up.

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7. Lecho without water and vinegar
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For cooking you will need:

Red tomatoes - 3 kg.;
bell pepper - 1.5 kg;
garlic - 1 head;
bitter red pepper - to taste;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.

Cooking:

1. Cut the tomatoes, put in a saucepan, put salt, sugar, hot pepper and put on fire.
2. As it boils, pour in the pepper, cut into strips.
3. After 30 min. after boiling this mixture, put chopped garlic, arrange in jars and roll up.

⚠ All proportions can be varied, depending on the availability and quality of vegetables (very juicy, dryish, a lot of something, something is missing, etc.). If desired, for especially fastidious, you can first remove the skin from the tomatoes by dousing them with boiling water. Can you substitute tomatoes with tomato juice? ⚠

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8. Lecho of cucumbers and tomatoes 🍅
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For cooking you will need:

Cucumbers - 2.5 kg .;
tomatoes - 1.5 kg;
carrots - 3 pcs. large;
Bulgarian pepper - 4 pcs.;
hot pepper - 2 pcs.;
garlic - 1 head;
sugar - 0.5 cups;
sunflower oil - 0.5 cups;
salt - 1 tbsp;
vinegar 9% - 0.5 cups.

Cooking:

1. First you need to prepare all the vegetables: wash and peel.
2. Scroll the tomatoes along with hot peppers and garlic in a meat grinder.
3. Grate the carrots on a coarse grater, cut the bell pepper into thin strips.
4. Cucumbers cut into circles half a centimeter thick.
5. Fry carrots together with bell pepper in a small amount of vegetable oil.
6. Add fried carrots and peppers, chopped bell peppers, salt and sugar, the remaining oil, pour vinegar into the tomato mass.
7. Put the mixture on the fire and bring to a boil, remove the resulting foam and cook for 10 minutes.
8. Then put chopped cucumbers into the tomato mass, mix gently.
9. Wait for the lecho with cucumbers to boil again and cook over low heat for another 15 minutes.
10. Put the finished lecho into dry sterilized jars and roll up with dry sterile lids.
11. Turn the jars upside down and let them cool completely.

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9. Recipes for lecho with rice for the winter.
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For the first option, lecho will need the following products:
- tomatoes - 3 kg,
- sweet red pepper - 1 kg,
- magpie onion or other species - 1 kg,
- carrot - 1 kg,
- rice - 1 tbsp.,
- granulated sugar - 1 tbsp.,
- refined oil - 300g.,
- vinegar 9% - ¼ cup,
- fine sea salt - 1.5 tbsp. spoons.

It is better to prepare everything in advance so that everything is at hand. All vegetables must be thoroughly washed.

Onions are cut into half rings about 2 mm thick.

Peppers are cut and the seeds are removed from them and washed again. After cleaning the pepper, it is cut into medium strips.

Carrots are peeled and rubbed coarsely.

In tomatoes, the white areas at the stalk are removed and rubbed, just like carrots. Tomatoes can also be passed through a meat grinder.

After all the chopped vegetables are transferred to the pan, mixed and put on medium heat. When the vegetables boil, cover the pan with a lid, reduce the heat and leave for another 20 minutes.

Rice must be washed and placed with vegetables, as well as refined oil, salt and sugar, mix everything.

The contents of the pan are again put on a slow fire for 35 minutes, the dishes must be covered with a lid. This will be enough time to cook the rice. After that, vinegar is poured into the pan, covered with a lid and stewed for another 5 minutes.

Now you need to sterilize the jars. First you need to wash them, then they are sterilized in a water bath. Banks are better prepared in advance. Lecho with rice is laid out in jars and rolled up with lids that need to be boiled.

Ready jars need to be wrapped in something, for example, in a blanket and left for 24 hours.

Lecho of pepper with rice for the winter

For the second option, you will need almost the same products:

Tomatoes - in the same amount,
- sweet red pepper - 0.5 kg.
- white onion - 0.5 kg.
- carrot - 0.5 kg.
- rice - a glass,
- sea salt to taste,
- refined oil - 1 and ½ cups,
- ground allspice to taste,
- sugar - a glass,

This recipe differs from the previous one due to the preparation of rice. Rice for salad can be any and long, and steamed, and round.

First you need to boil water, wash the rice in cold water at least 3 times. Then it is poured into a ladle, poured with boiling water, mixed and closed with a lid. It is better to wrap rice in addition with something warm.

Cream tomatoes are ideal for this recipe because they are meaty. Tomatoes need to be washed and scalded with boiling water to easily remove the skin from them. Then they are cut into small pieces, put in a food processor and chop. The resulting puree is laid out in a saucepan and boiled for about an hour over low heat.

For this recipe, it is better to take white onions, it must be peeled, washed and cut into half rings. Carrots, as in the previous recipe, are washed and rubbed coarsely. Do the same with pepper as in the first option.

All chopped vegetables are placed in a saucepan where tomatoes are boiled and left to stew for half an hour.

Now back to rice. It needs to be washed and added to vegetables, and vegetable oil, sugar, salt and ground allspice are also added there, as for the last ingredient, it is better to grind it yourself, and not buy it in a store, this will only make the taste better. The entire contents of the pan are stewed for another 5 minutes.

Ready lecho should be laid out in previously sterilized jars only when hot. After the jar, roll up with boiled lids and roll in a warm blanket.

These recipes are not very different from each other, but they taste different. My family prefers the second option because there is no vinegar.
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10. Lecho
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A recipe that has been tested over the years. I make 2 servings every year - always not enough. Lecho turns out sweet, children especially like it !!!

P.S.: We try to select only the most interesting ideas, useful tips and delicious recipes! We invite you to join our friendly team.

Ingredients:
3 kg tomato
1.5 cups sugar
1 glass of vegetable oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons of vinegar 9%
3 kg sweet pepper

1) turn the tomatoes through a meat grinder, set to boil, adding sugar, oil, black pepper, salt, bay leaf, vinegar.
2) boil for 30 minutes, then add pre-cut pepper
3) boil for another 5-10 minutes
4) roll up in jars, turn over, wrap until completely cooled
I always take jars with a screw cap, sterilize them in the oven (I put them in a cold one so that they do not burst and sterilize for 30 minutes). Lids can be sterilized simply by boiling for 2-3 minutes.
Lecho can be stored without a refrigerator all winter.
Lecho can be eaten the next day.
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.

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We continue to roll up jars. Today we have Lecho for the winter in line. There are many lecho recipes, some with carrots, some with onions, and some with just tomato juice, or just tomatoes (tomatoes) with sweet peppers. So many people, so many tastes. Choose any recipe! Pepper lecho is prepared very simply and quickly! And in winter it is so nice to open a fragrant jar and enjoy a snack that has preserved the taste of summer!

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Pepper treat for the winter

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Pepper lecho is prepared very simply and quickly! And in winter it is so nice to open lecho and enjoy this delicious preparation, up to potatoes or pasta.

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We will need:

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For 4 liters:

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Tomato - 2 l

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Bulgarian pepper -2-2.5 kg

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Onion - 1 kg

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Vegetable oil - 150g

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Salt - 1.5 -2 tbsp. l.

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Sugar - 2 tbsp. l.

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Garlic - 4 large cloves

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Cooking:

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Wash the pepper, remove the seeds, cut lengthwise into 2-4 pieces. Onion cut into thin rings. Mix everything, pour the tomato, put the lecho on a slow fire.

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

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Pepper treat is ready!

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Lecho with carrots for the winter

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This recipe is the best in my opinion. I recommend cooking. There is little trouble, the consumption of pepper is good (we plant a lot and don’t know where to put it now), it’s not necessary to sterilize jars with this lecho.

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

Cooking:
Prepare tomato juice in any way convenient for you. I make juice by running tomatoes through a juicer. Then I boil the tomato juice for 20 minutes.
I pour salt and sugar into boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through the press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel sweet pepper and cut into strips.
When the tomato juice with carrot boils for 25 minutes, add pepper as much as you like.
I have 2 buckets of pepper for 5 liters of juice.
Boil the pepper for 8-10 minutes.
We lay it out in jars, roll it up with iron lids and “under a fur coat” until it cools.

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Lecho of zucchini and eggplant for the winter

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

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

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

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Lecho with sweet pepper for the winter

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Recipe lecho, proven over the years. I make 2 servings every year - always not enough. Lecho turns out sweet, children especially like it.

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We will need:

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3 kg tomato
1.5 cups sugar
1 glass of vegetable oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons of vinegar 9%
3 kg sweet pepper

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Cooking:

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1) turn the tomatoes through a meat grinder, set to boil, adding sugar, oil, black pepper, salt, bay leaf, vinegar.

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2) boil for 30 minutes, then add pre-cut pepper

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3) boil for another 5-10 minutes

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4) roll up in jars, turn over, wrap until completely cooled

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I always take jars with a screw cap, sterilize them in the oven (I put them in a cold one so that they do not burst and sterilize for 30 minutes).

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Lids can be sterilized simply by boiling for 2-3 minutes.
Lecho can be stored without a refrigerator all winter.

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Lecho can be eaten the next day.

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Lecho with onions for the winter

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We will need:

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1.3 kg of sweet pepper,

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1 kg of tomatoes,

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250 g onion

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15 - 20 g of salt,

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ground black pepper to taste

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2 - 3 Art. spoons of water.

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Cooking:

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

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Cut the tomatoes into slices 3-4 mm thick.

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

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Lecho with carrots for the winter

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We will need:

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

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

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Lecho without oil for the winter

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We will need:

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3 kg of tomatoes,
1.5 kg of sweet pepper,
7 large garlic cloves,
1 cup of sugar,
1 tbsp topped with salt

10:1621 10:4

Cooking:
Cut half of the tomatoes and boil for 10-15 minutes, add chopped sweet peppers, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then place the lecho in sterilized jars and roll up.

10:542 10:547

Lecho with carrots without vinegar for the winter

10:621

11:1125 11:1130

We will need:

11:1167

3 kg tomato,

11:1192

2 kg of peeled bell pepper (unpeeled 2.3 kg),

11:1293

0.5-1 kg of carrots,

11:1322

2 tablespoons salt (full)

11:1379

1 tablespoon of granulated sugar,

11:1442

1 tablespoon vegetable oil.

11:1513

11:4

Cooking:

11:38

Tomatoes through a meat grinder, carrots - straws, peppers - straws. Boil tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn on the lid, wrap.

11:464

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

11:542 11:547

Lecho of pepper and eggplant for the winter

11:618

12:1122 12:1127

Lecho is one of the most delicious snacks for the winter. Prepares simply and quickly.

12:1254

From this amount - an output of 4 liters.

12:1322 12:1327

We will need:

12:1364

Tomato juice -4 l

12:1398

Bell pepper beautiful - 1.5 kg

12:1462

Eggplant - 1.5 kg

12:1496

Onion - 1 kg

12:1516

Vegetable oil -150 g

12:45

Salt - 1.5 - 2 tbsp. l

12:75

Sugar - 2 tbsp. l.

12:104

Vinegar 9% - 2 tbsp. l.

12:138

Garlic - 4 large cloves

12:189 12:194

Cooking:

12:228

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

12:460 12:465

13:971 13:976

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

13:1158

3. Put everything for lecho in a large saucepan, pour in tomato juice, cover and put on a small fire.

13:1368 13:1373

14:1879

14:4

When the tomato is very hot, the vegetables will settle significantly, you can add fire.

14:160 14:165

15:671 15:676

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

15:1023 15:1028

Pepper and eggplant lecho is ready!

15:1089 15:1094

Lecho for the winter from pepper

15:1144

16:1648 16:4

We will need:

16:41

Tomatoes - 5 kg

16:70

Bulgarian pepper - 2 kg

16:118

Carrot - 200 g

16:149

Beets - 200 g

16:177

Salt - 3 tbsp. spoons

16:213

Sugar - 1 cup

16:248

Vegetable oil - 1.5 cups

16:312 16:317

Cooking:

16:351

To begin with, we wash the tomatoes, blanch them and peel them. Then we twist through a meat grinder to a state of puree. Put the puree in a saucepan and put on fire.

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

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

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

16:1198

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

We lay out the finished lecho in sterilized jars (it should turn out 7-8 liters of lecho) and roll up the lids. Here's a pretty simple recipe, bon appetit!

Lecho from zucchini for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bulgarian pepper - 1 kg

Carrot - 0.5 kg

Onion - 0.2 kg

Garlic - 2 Cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. spoon

Salt - 30 Grams

Sugar sand - 1 tbsp. spoon

17:2699

Cooking:

17:33

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

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

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

When the vegetables are softened, add the pepper and zucchini. Salt and simmer for 5 minutes over medium heat.

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

Put the finished lecho into sterilized jars. Banks should be turned over and covered with a blanket until completely cooled.

Lecho of tomatoes and peppers for the winter

18:1912

18:4

We will need:

18:41

Bulgarian pepper - 3 kg

18:88

Tomatoes - 3 kg

18:120

Salt - 4 tbsp. spoons

18:156

Sugar - 1.5 cups

18:194

Bay leaf - 2 pieces

18:242

Peppers in a pot - 8 pieces

18:287

Vegetable oil - 200 g

18:338

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

18:424 18:429

Cooking:

18:463

Prepare the main ingredients. Rinse vegetables thoroughly under water.

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

Twist the tomatoes in a meat grinder. Put the resulting mass into a bowl.

Boil the tomatoes on low heat for 15 minutes, add pepper, sugar, salt, vegetable oil. We cook 20 minutes. At the very end, put peppercorns, bay leaf and vinegar. Boil for another 5-7 minutes.

Banks must be sterilized using an oven.

Arrange lecho in jars, close with lids. Turn upside down and wrap in a blanket and leave to cool completely.

Lecho with beans for the winter

19:2060

19:4

Ingredients:

19:34

Dry beans - 500 g

19:73

Tomatoes - 3.5 kg

19:107

Sweet pepper - 2 kg

19:148

Hot pepper - 1 piece

19:193

Sugar - 1 cup

19:227

Vegetable oil - 1 cup

19:286

Salt - 2 tbsp. spoons

19:322

9% Vinegar - 2 tbsp. spoons

19:363

Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in the preparation of various dishes. This vegetable is especially good for pickling and inclusion in various preparations for the winter. Together with tomatoes, peppers make up a chic duo called lecho.

This dish of Hungarian cuisine is very widespread. It is popular in almost all European countries. It is served as an independent dish, used as a side dish for fried pork or sausages. It can act as a lecho and an independent dish. In this case, you need to eat it with white bread.

This selection presents a variety of lecho options, sometimes including the most unexpected ingredients, but always demonstrating amazing taste.

Lecho from bell peppers, onions, carrots for the winter - a step by step photo recipe

In Russia, lecho is a popular preparation for the winter, but even fresh (hot) it is very tasty and will diversify the usual side dishes. This lecho recipe is the simplest, it requires the least labor and time from you.

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

• Sweet pepper: 400 g
• Carrot: 150 g
• Bulb: 1 large
• Tomato juice: 700 ml
• Salt pepper:

Cooking instructions

Pepper and tomato lecho recipe

The rating of the most delicious recipes begins with a simple lecho, which includes a duet of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. This recipe is also good for a family that still lives quite economically.

Ingredients:

• Bulgarian pepper, already peeled from tails and seeds - 2 kg.
• Ripe and juicy tomatoes - 2 kg.
• Granulated sugar - ½ tbsp.
• Vegetable oil (refined) - ½ tbsp.
• Vinegar - 3 tbsp. l. at a concentration of 9%.
• Salt - 1 tbsp. l. (with a slide).

Action algorithm:

1. Wash vegetables before cooking, cut tails, remove seeds.
2. Pass the tomatoes through the middle grate of the meat grinder or use a more modern and faster device - a blender.
3. Cut the sweet pepper in the classic way - into narrow strips (each cut into 6-8 parts).
4. Mix the resulting tomato mass with salt, sugar. Fill with oil. Heat up to a boil.
5. Put the pieces of peppers into the boiled tomato sauce. Boil for half an hour. Pour in the vinegar.
6. It remains easy to pour into hot (already sterilized) jars, cork with the same sterilized metal lids.
7. Additionally, at night, cover with a warm blanket, blanket, or at least an old coat.

It’s good to open a jar of delicious appetizing lecho in cold winter - the heart of a rhinestone becomes warmer!

Lecho from bell pepper and tomato paste - preparation for the winter

The following recipe is also intended for beginners and lazy housewives. According to him, instead of ripe tomatoes, you need to take tomato paste, which will cut the cooking time for seaming by half.

Ingredients:

• Bulgarian pepper - 1 kg.
• Tomato paste - ½ can (250 gr.).
• Water - 1 tbsp.
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp. l. with a hill.
• Vegetable oil - ½ tbsp.
• Vinegar - 50 ml (9%).

Action algorithm:

1. Pre-sterilize the jars, you can keep them on a special stand with a hole above boiling water. Can be sterilized in the oven.
2. Prepare pepper for seaming - peel, rinse. Choice of cut into strips, slices or bars.
3. Mix tomato paste with water, add salt, sugar. Pour in oil. Put the marinade on fire. Keep on fire until boiling.
4. Place the chopped peppers in the marinade. Boil 20 minutes. Vinegar line. Boil for another 5 minutes.
5. You can start laying out the lecho in jars, trying first to evenly distribute the pepper, and then add the marinade.
6. Seal with lids (metal). Additional sterilization is welcome.

Such a pepper is very tasty, the pieces retain their integrity, the marinade can be used to season borscht or make sauces.

How to cook lecho for the winter "Lick your fingers"

The more ingredients are included in the lecho, the more diverse the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of paste). The vegetables included in the following recipe create an excellent singing / backing dance for them. The taste of this lecho, indeed, will be "you lick every finger."

Ingredients:

• Bulgarian sweet pepper - 1 kg.
• Carrots - 0.4 kg.
• Garlic - 5-6 cloves.
• Onion - 3-4 pcs. (large).
• Tomato paste - 0.5 l.
• Water - 1 tbsp.
• Salt - 2 tbsp. l.
• Sugar - 3-4 tbsp. l.
• Vegetable oil - 0.5 tbsp.
• Vinegar - 50 ml. (9%).

Action algorithm:

1. First you have to work hard to prepare vegetables for cooking (it's good that there is no fuss with tomatoes). Rinse everything, peel the carrots, remove the seeds from the peppers, cut the stem. Peel the onion and garlic. Rinse all vegetables again.
2. You can start cutting. Peppers - in strips, garlic - in small cubes, onions - in half rings, carrots - on a coarse grater. While all the vegetables are laid out in different containers, it is more convenient to add them to the lecho.
3. You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
4. Put the onion, reduce the fire. Simmer for 5 minutes.
5. Add carrots, continue stewing process for 10 minutes.
6. Mix tomato paste with boiled water. Pour salt, sugar. Mix until dissolved.
7. Send pepper to the cauldron, pour tomato sauce. Make a small fire. Simmer for 30 to 40 minutes.
8. Pour in the vinegar, stand until the lecho boils again.
9. Arrange the peppers in jars and pour over the tomato sauce. Roll up the lids, which must be sterilized in advance.

Such a lecho perfectly replaces the main dish, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Winter lecho recipe from zucchini

Sweet peppers are the main characters of lecho, but nowadays you can find recipes where guests from Bulgaria compete with their local vegetables (usually pleasing with a large harvest), for example, zucchini. The total volume of the workpiece increases several times, and the pleasant aftertaste of pepper is preserved.

Ingredients:

• Young zucchini - 3 kg.
• Tomatoes - 2 kg.
• Sweet pepper - 0.5 kg.
• Carrots - 0.5 kg.
• Onion - 0.5 kg.
• Salt - 3 tbsp. l.
• Vegetable oil - 1 tbsp. (or a little more).
• Vinegar - 100 ml (9%).
• Ground hot black pepper.

Action algorithm:

1. The process of preparing lecho according to this recipe also begins with the preparation of vegetables. All traditionally, peel the vegetables and rinse under running water. If the zucchini is young, the skin can not be cut off. Zucchini, well ripened, require the removal of the skin and core with seeds.
2. Cut the zucchini and onion into cubes, the first - larger, the second - smaller. Bulgarian pepper cut into strips. Grate carrots. Grind the tomatoes using a food processor / blender as assistants or, in extreme cases, using a meat grinder.
3. It is recommended to lightly fry the onion in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
4. Pour salt, sugar into the mass of vegetables. Stew assorted on low heat. Extinguishing time - 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
5. Pour in the vinegar a few minutes before the end of the quenching process. Glass containers and metal lids will have already been sterilized by this time.
6. All that remains is to quickly decompose the fragrant and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, pushing the Bulgarian "guests"!

Original cucumber lecho for the winter

Sometimes a large crop of cucumbers shocks the owners, what to do with them, how to prepare for the winter? Especially if the cellar is already filled with jars with your favorite salted and pickled beauties. The following recipe helps solve this problem by making a not quite traditional lecho. Cucumbers, tomatoes and peppers are almost equal in it, creating an original composition.

Ingredients:

• Tomatoes - 2 kg.
• Fresh cucumbers - 2.5 kg.
• Sweet pepper - 8 pcs. (large size).
• Onion - 4-5 pcs.
• Garlic - 2 heads.
• Vegetable oil - 2/3 tbsp.
• Vinegar (9%) - 60 ml.
• Sugar - 5 tbsp. l.
• Salt - 2.5 tbsp. l.

Action algorithm:

1. Rinse the cucumbers, cut off the tips from each, cut into circles.
2. Pepper, onion with garlic, peel, rinse. Onion cut into rings.
3. Wash the tomatoes, remove the stalks.
4. Send tomatoes, chives, peppers to the meat grinder.
5. Pour aromatic vegetable sauce into a cooking pot. Pour in sugar, salt, pour in oil. Boil.
6. Put cucumber slices and onion rings into the boiled sauce. Bring to a boil again. Withstand 7-10 minutes. Add vinegar.
7. Prepare jars - wash and sterilize. Sterilize the lids in boiling water.
8. After pouring vinegar, stand for 2 minutes and pour into jars. Additional sterilization required.

Crispy slices of cucumbers and amazing aroma of pepper, together they are power!

Very tasty eggplant lecho

Bulgarian peppers usually appear on the markets not alone, but in company with the same southern guests - eggplants. This means that they can perform together in various seamings. The following recipe will show that lecho with blue ones is healthy and unusually tasty.

Ingredients:

• Pepper - 0.5 kg.
• Eggplant - 2 kg.
• Tomatoes - 2 kg.
• Salt - 2 tbsp. l.
• Sugar - ½ tbsp.
• Vegetable oil - 1 tbsp.
• Acetic essence - 1 tsp.
• Hot pepper - 2 pods.
• Garlic - 1-2 heads.
• Dill - 1 bunch.

Action algorithm:

1. The first stage is the preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Wash vegetables in plenty of water.
2. Stage two - chopping vegetables. The methods are different: tomatoes through a meat grinder or a blender. Pepper (both sweet and hot) - stripes, eggplant - bars, garlic - just chop.
3. Stage three - cooking lecho. Mix ground tomatoes with butter, sugar and salt, boil for 2 minutes.
4. Send both types of pepper to the marinade. Hold for 2 more minutes.
5. Shift eggplant bars and chopped garlic into the future. Now cook for 20 minutes.
6. At the end, add washed and chopped dill, as well as vinegar essence.
7. Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Keep cold.

Lecho, like no other product, reminds a snow-white winter of a hot summer full of colors.

Cooking lecho for the winter with garlic - fragrant and very tasty preparation

Sweet pepper has a pronounced taste, it is well felt in any dishes. But there are garden gifts that are ready to compete, for example, garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

• Tomatoes - 3 kg.
• Sweet red pepper - 1.5 kg.
• Garlic - 1 head.
• Sugar - 1 tbsp.
• Salt - 1-2 tbsp. l.

Action algorithm:

1. The preparation of garlic will take the most time, you need to remove the husk, peel each clove and rinse everything together.
2. With tomatoes it is easier: wash, cut the stalk. Do the same with sweet pepper, only remove the seeds from it.
3. Crush garlic. Pepper cut into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
4. Mix finely chopped tomatoes with sweet pepper and garlic. Put on fire (very small). Boil 10 minutes.
5. Add the rest of the tomatoes, sugar, salt to the aromatic vegetable mixture. Stirring constantly, cook for half an hour.
6. Transfer hot lecho with garlic to hot (already sterilized) jars. Roll up, wrap up.

In winter, open a jar and start tasting lecho, in which the delicate aroma of pepper is mixed with the same delicious aroma of garlic.

Delicious lecho recipe with rice for the winter

Many modern women skillfully combine work and household, and preparations for the winter are of great help in this. For example, lecho with rice becomes a full-fledged second course, it no longer requires additional actions, it is good cold. If you heat it up in the oven or microwave, you get a wonderful vegetable stew with rice.

Ingredients:

• Tomatoes - 3 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.5 kg.
• Carrots - 0.5 kg.
• Rice - 1 tbsp.
• Sugar - 1 tbsp.
• Salt - 1-2 tbsp. l.
• Vegetable oil - 1-1.5 tbsp.
• Allspice.

Action algorithm:

1. Rice in lecho according to this recipe is not lowered raw. First, the cereal must be thoroughly washed. Then pour boiling water. Cover tightly with a lid and additionally with a terry towel.
2. Prepare vegetables. Rinse the tomatoes, blanch for a few minutes. Remove the skin, cut into small pieces or pass through a blender. Boil tomato puree for half an hour (stir, because it tends to burn).
3. While the tomato puree is cooking, you can prepare the rest of the vegetables. Peel onion, wash. Cut in half, then cut each half into half rings.
4. Peel carrots, wash with a brush. Grate.
5. Cut the pepper, cut the stalk from each, remove the seeds, rinse. Cut into slices.
6. Send vegetables (onions, carrots, peppers) to tomato puree, cook for half an hour.
7. Drain the water from the rice, send the cereal to the aromatic vegetable mixture. Put salt, sugar, allspice (ground) pepper here, pour in the oil. Boil for half an hour.
8. Lecho spread over hot already sterilized jars, cork. Additionally, it is not necessary to sterilize in boiling water, although it will not hurt to cover with an old blanket.

Even the youngest member of the family, with the help of a jar of such lecho, will be able to provide himself with a full lunch or dinner in the absence of the main hostess.

Lecho with beans for the winter

Another good partner for lecho is beans. White beans look especially amazing against the background of red peppers and the same red tomato sauce. Yes, and the yield of the product is greater than when cooking lecho using traditional technology.

Ingredients:

• Tomatoes - 3.5 kg.
• Bulgarian pepper - 2 kg.
• Beans - 0.5 kg.
• Hot pepper - 1 pc.
• Sugar - 1 tbsp.
• Salt - 2 tbsp. l.
• Oil - 1 tbsp. (vegetable).
• Vinegar - 2-4 tbsp. l. at 9% concentration.

Action algorithm:

1. The most important thing is to pre-cook the beans, as they take a long time to cook. It is best to soak it overnight. Boil the next day (60 minutes is enough).
2. Grind clean tomatoes without stalks through a meat grinder along with hot pepper. Ideally, pre-blanch the tomatoes and remove the skin.
3. Send the tomato mass to the fire, adding salt, sugar. Cook for 20 minutes, during which time prepare the pepper.
4. Rinse, remove the stalk, remove the seeds through the hole. Cut into rings.
5. Simmer tomato puree with pepper for 10 minutes.
6. Add beans, continue simmering for another 10 minutes.
7. Pour in the vinegar and quickly proceed to the process of unfolding in sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “Hurrah”, and a skilled hostess - with applause!

A simple recipe for lecho for the winter without sterilization

No one likes additional sterilization, because at any moment the jar can crack, and the tasty, fragrant contents have to be thrown away. In the following recipe, lecho just needs to be boiled and corked, which is what attracts many beginners, and even experienced housewives.

Ingredients:

• Tomatoes - 2 kg.
• Pepper - 1 kg (sweet, large).
• Carrots - 0.5 kg.
• Onion - 4 pcs.
• Salt - 2 tbsp. l. (no slide).
• Sugar - 4-5 tbsp. l. (with slide)

Action algorithm:

1. Peeled and washed onions cut into half rings.
2. Washed tomatoes, without stalk, cut into cubes (large).
3. Washed pepper, without seeds and stalk, cut into strips.
4. Peeled and washed carrots must be grated (medium holes on the grater).
5. Put the vegetables together, cook over low heat.
6. After half an hour, add salt. Pour in oil. Put sugar. Boil 10 minutes.
7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
8. Unfold and seal.

Lecho recipe for the winter without vinegar

Almost all vegetable salads that are prepared for the winter contain vinegar. But the following recipe is special - it is intended for those who cannot stand the smell of vinegar, but dream of lecho. In addition, such a dish can be safely included in the diet of the younger generation.

Ingredients:

• Tomatoes - 3 kg (preferably fleshy).
• Bulgarian pepper - 1 kg.
• Coarse salt - 1 tbsp. l. with a hill.
• Granulated sugar - 3 tbsp. l.
• Greenery.
• Garlic.
• Spices and spices.

Action algorithm:

1. Wash the vegetables, remove the stalks, remove the seeds from the pepper.
2. Divide the tomatoes in half, chop one part finely, the second - large slices. Cut the peppers randomly.
3. Mix pepper pieces with finely chopped tomatoes. Send to stew.
4. After 15 minutes, put the second part of the tomatoes in the lecho.
5. After another 15 minutes, put aromatic herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
6. Prepare jars, half a liter is best. Sterilize and let dry.
7. Spread lecho hot. Roll up.

This lecho does not contain vinegar and is well stored in the cellar (refrigerator).

Green lecho for the winter

Traditionally, with the word “lecho”, everyone imagines a jar with fiery red contents. The following recipe can be very surprising because it uses red tomatoes and green bell peppers, but this combination looks even more colorful than the usual recipe. At the same time, the taste of such a lecho is amazing.

Ingredients:

• Bulgarian green pepper - 2 kg.
• Tomatoes - 1 kg.
• Onion - 3 pcs. small size.
• Carrots - 2 pcs.
• Chili (pepper) - 1 pc. (Spicy lovers can take more).
• Salt - 1 tbsp. l.
• Sugar - 1.5-2 tbsp. l.
• Vegetable oil - ½ tbsp.
• Vinegar (9%) - 3-4 tbsp. l.

Action algorithm:

1. Prepare raw tomato puree, that is, wash the tomatoes, cut off the stalk, chop (helpers - a blender or a meat grinder).
2. Send the prepared green pepper here, rinse it first, cut the stem, remove the seeds. Cut into strips.
3. Rinse the chili pepper without the stalk, chop, send to the tomatoes and bell peppers.
4. Boil 10 minutes. Pour in the oil, add onion, finely chopped, grated carrots, salt and sugar.
5. Cook for 20 minutes. Pour in the vinegar.
6. Almost immediately you can lay out in sterilized jars.

Fast, tasty, beautiful and with the preservation of vitamins!

How easy it is to cook lecho in a slow cooker

In recent years, the process of harvesting vegetables for the winter is becoming easier and easier, household appliances come to the rescue - blenders, food processors. Another important assistant is a slow cooker, which will perfectly cope with the preparation of lecho.

Ingredients:

• Bulgarian pepper - 1.5 kg.
• Tomatoes - 1.5 kg.
• Salt - 4 tsp
• Sugar - 6 tsp
• Vegetable oil - ½ tbsp.
• Vinegar 9% - 2 tbsp. l.
• Peppercorns - 10 pcs.

Action algorithm:

1. Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
2. Rinse the tomatoes, cut off the stem. Blanch in boiling water. Remove the skin (well removed after blanching). Puree the tomatoes in a blender.
3. Put peppers in a slow cooker, pour tomato puree. This will add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (“Extinguishing” mode).
4. Add vinegar, stand for 5 minutes. Can be laid out in sterilized containers (ideally half a liter).
5. Cork. After complete cooling, remove to a cold place.

It remains to wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the slow cooker!

As can be seen from the above recipes, almost all vegetables growing in the country or in the garden can be added to lecho. But the main ingredients are two - tomatoes and peppers.

Tomatoes should be very ripe, fleshy. It is recommended to either finely chop or puree with a blender.

You can first blanch the tomatoes, remove the skin, so the lecho will be tastier. In some recipes, it is proposed to divide the tomatoes in half, make mashed potatoes from one half, the second remains in slices.

Almost all recipes suggest not to carry out additional sterilization. It is enough to boil, put into sterilized jars and immediately cork.

Most of the recipes contain vinegar, some - vinegar essence. With the latter, you need to be extra careful, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

In general, the duet of tomatoes and peppers in lecho is wonderful, but everyone certainly remembers: there is always a place for a feat in life, and a culinary experiment in the kitchen!

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 by which you can cook a delicious lecho for summer and winter diets.

Lecho is an amazing summer and winter dish. Its preparation does not require any special skills and exotic products, and the result, as a rule, is beyond praise and pleases even the most sophisticated gourmets. Try it, we hope that you will like the invention of the ancient Magyars.

5 secrets of making delicious lecho
- Take only ripe and high-quality tomatoes for cooking lecho, the use of substandard (second-rate) fruits will negatively affect the final result.
- Do not cook lecho for too long. Pepper should remain harsh, then you will get a really tasty product.
-When adding aromatic herbs to lecho, remember that parsley, basil, cilantro, marjoram and thyme are ideally combined with tomatoes and bell peppers. Moreover, the product is best stored if you use not fresh, but dried herbs. Put it together with pepper. If you do it with fresh herbs, then send them to the pan 5 minutes before the lecho is ready and then pour in the vinegar.
-The meatier the tomatoes are, the tastier the lecho will turn out. Pepper can also be taken green thin-walled, this will add piquancy to the final product.
-In the original basic recipe for Hungarian lecho, there are always three products - tomatoes, bell peppers and onions. But in fact, it is quite possible to do without onions, especially if you are preparing not a side dish for meat and not a dish with sausages, but an appetizer that you will close for the winter.

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.

Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason 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 with screw caps. Turn over, cool and store in a cool dark place.
Recipe variant: if desired, 30-40 black peppercorns can be added to the lecho along with vinegar.

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 should be completely boiled.
Advice from Passion.ru: if you are going to serve lecho right away, then 5 minutes before cooking, 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.

Lecho with herbs

Spicy, fragrant lecho, which, when hot, will perfectly complement grilled meat, and in winter will become a reminder of a 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 the tomatoes along 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 with screw caps or roll up, turn over, let cool and put in a cool place.

Lecho with garlic

Lecho with garlic is a simple and fragrant dish. It does not require any special equipment other than a stove to prepare it, so it is suitable for those who are engaged in canning in a not very well-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.
Advice from Passion.ru: you can also use a meat grinder to prepare this lecho, in this case, pass the tomatoes and garlic through it, otherwise proceed as indicated in the main recipe, only reduce the cooking time of the tomatoes to 10 minutes.

Lecho acute

This recipe is especially for those who love spicy snacks. The dish is 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.,
Bulb 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, sealed with lids and stored in a cool place.

Lecho with horseradish

If you like dishes with horseradish, then it can also be used to make 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.
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