Recipes with lecho. Delicious homemade treat for the winter

In general, lecho is a dish of Hungarian, not Bulgarian cuisine, as is commonly believed. And the recipe for the traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. "Culinary Eden" has prepared for you the most delicious lecho recipes - from the widely known to the unusual. Have you decided to prepare lecho for the winter? Then get to work!

Ingredients:
1.4 kg of green sweet pepper,
600 g tomatoes,
2 onion heads
80 g pork fat,
50 smoked bacon,
5 g paprika
salt to taste.

Cooking:
Peel the green peppers and cut lengthwise into 8 pieces. Dip the tomatoes for a few seconds in boiling water, then in ice water, peel and cut into quarters. Onion cut into half rings. Put the fat in a pan and fry the bacon cut into small cubes on it until transparent, pour the onion and brown until golden brown. Add paprika, stir and put chopped tomatoes and peppers into the pan. Salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce the heat. Simmer until done.

This is the same recipe that is considered the progenitor of the lecho that we used to serve on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of the stew. But as a preparation for the winter, this recipe is not very suitable for lecho, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and many of its variants are more common.

Lecho in Bulgarian (without vinegar)

Ingredients:
1 kg sweet pepper
1 kg tomato puree,
2 tbsp Sahara,
1 tbsp salt.

Cooking:
Cut the multi-colored pepper lengthwise into wide strips or into squares. Puree from fresh tomatoes (passed through a meat grinder or chopped in a blender) boiled down 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll into sterilized jars.

Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack Sahara,
2 tbsp salt,

2 tbsp 9% vinegar.

Cooking:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 parts. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in the vinegar, arrange in sterilized jars and roll up.

Ingredients:
2 kg of pepper
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots
2 tbsp salt,
3 tbsp Sahara,
10 carnations,
2-3 pods of hot pepper,
300 g garlic
10 peas of allspice.

Cooking:
Pass the peeled tomatoes through a sieve or chop with a blender. Pepper cut into strips. Grate carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Boil after boiling for 5-10 minutes. Arrange hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter tomato juice
1 tbsp salt,
½ cup sugar
½ cup vegetable oil
1 tsp 70% vinegar,
¼ cup of water.

Cooking:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot in sterilized jars, roll up.

Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,

4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.

Cooking:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to get rid of the seeds. Cut the pepper into strips, onion into half rings, put everything in tomato puree. Add salt, sugar, pepper, bay leaf and simmer under the lid until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Take out the bay leaf. Bring to a boil, pour in the vinegar, mix, pour into sterilized jars, roll up. Wrap until cool.

Ingredients:
3 kg of sweet pepper,
3 kg of onions
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Cooking:
Onion cut into half rings, pepper - wide strips. Remove the skin from the tomato and cut into slices. Saute the onion in olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce the heat to a minimum, salt, pour hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.

Lecho (without vinegar)

Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.

Cooking:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.

Ingredients:
3 kg of tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar
2 tbsp salt,
2-4 tablespoons Sahara.

Cooking:
Grind the skinless tomatoes in a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.

Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.

Cooking:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, greens and hot pepper, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the Bulgarian pepper into the mixture, cut into slices, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, pour in the vinegar. Arrange hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice
1 kg carrots
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp salt,
100-150 g of garlic,
parsley and dill.

Cooking:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the bitter pepper. Put everything except garlic and herbs in layers in a saucepan, pour in tomato juice, cook for 20 minutes from the moment of boiling. Then put the chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, put chopped greens. Arrange in sterilized jars, roll up.

Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for you.

Ingredients:
2 kg zucchini,
1 kg sweet pepper
400 g tomato paste,
1 glass of water
150 g sugar
300 g vegetable oil,
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.

Cooking:
Mix tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in a boiling marinade, boil for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap until cool.

Spicy zucchini lecho

Ingredients:
3 kg zucchini,
100 g garlic
6 sweet peppers
1 pod of hot pepper,
1 liter tomato juice
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.

Cooking:
Pass garlic, sweet and bitter pepper through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Arrange hot in sterilized jars, roll up.

Lecho from overripe cucumbers

Ingredients:
5 kg cucumbers,
2.5 kg of tomatoes,
1 kg sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.

Cooking:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers from the skin, if it is too hard, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Lecho of cucumbers

Ingredients:
3 kg cucumbers,
1 kg of onion
1 stack Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.

Cooking:
Mix all products except cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cup sugar
½ cup vegetable oil.

Cooking:
Grind the tomatoes in a meat grinder or in a blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour pepper cut into large cubes, unpeeled eggplant in cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Good luck harvesting lecho for the winter!

Larisa Shuftaykina

Bright and fragrant bell pepper lecho is a real delicacy. Cook for the winter with tomato paste, onions, carrots, tomatoes.

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

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

Wash the tomatoes and cut into slices, getting rid of the core and rotten barrels, if any. Pass them through a meat grinder or in a blender to a puree state. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Put on fire and cook for 5 minutes after boiling.

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

Onion cut into half rings. Peel the peppers and cut into cubes. Add in a saucepan with our lecho and cook everything together for 30 minutes.

In the meantime, the vegetable mass is being cooked, sterilize the jars and lids in any way convenient for you.

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

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

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

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

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

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

We put on medium heat, add salt, sugar and cook for about half an hour, while do not forget to stir occasionally.

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

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

Recipe 3: bell pepper lecho - Lick your fingers

Pepper treat for the winter, this delicious vegetable snack is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a kind of canned salad that came to us from Hungary and won success in many European countries.

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

This canned salad will decorate both everyday and holiday tables. Plus, this is a healthy supply of vitamins for the whole year. Cook with pleasure!

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

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

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

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

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

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

We boil for another 15 minutes, pour into prepared jars and roll up. From this volume of preparation products, 6 jars of half a liter will be obtained. Banks, before being placed in it lecho, need to be sterilized.

For lecho, half-liter jars are best suited, just enough for one family dinner. Bon appetit!

Recipe 4: bell pepper lecho with tomatoes

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

Initially, you need to wash the peppers well to avoid the risk of infection. You can cut as you wish. As you like.

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

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

Pour the required amount of salt, granulated sugar, to taste, as well as refined sunflower oil into the tomato puree. Spicy lovers can add hot peppers.

At the next stage, add pepper to the pan, mix and cook after boiling for about half an hour. The fire must be reduced to a minimum so that the pepper retains its crisp structure.

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

I hope you have already prepared the jars, that is, sterilized. Put in a container, prepared lecho, in a hot state. Tighten with a key, turn over and set aside in a dark place. Salad can be stored in the apartment.

Recipe 5: bell pepper and carrot lecho (with photo)

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

We use homemade tomatoes, they have a thin skin, so we do not remove it. Wash all vegetables first. We clean onions and carrots.

Cut the tomatoes into large slices.

We took multi-colored peppers. We clean from the stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate carrots for Korean carrots. Well, if there is none, we rub it on a large ordinary grater. We also send carrots to tomatoes and peppers.

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

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

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

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

We let the jars cool and send them to storage. In winter we get it, enjoy the smell of summer. Bon appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's cook lecho with tomato paste for the winter today, I propose to make it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors, with yellow bell pepper it will turn out juicy, bright and beautiful, and, of course, delicious. Let's take a good tomato paste as a basis, ideally home-made tomato paste, but store-bought paste is also good. Lecho can be served as an appetizer, lecho will also make each of your dishes special, just add a couple of spoons of lecho to stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I'm sure they won't stand idle for sure.

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

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

Peel the Bulgarian pepper from seeds, remove the partitions. Rinse the peeled half of the pepper, cut the pepper into large pieces or cubes. Immediately transfer the sliced ​​\u200b\u200bto a saucepan with a tomato base.

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

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

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

Arrange lecho in pre-sterilized jars, immediately tighten the jars tightly with lids and put them upside down, cover with a blanket and leave for a day. After a while, transfer the workpiece to the cellar.

Recipe 7: bell pepper and onion lecho (step by step)

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.

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

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, 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 for such a quantity of vegetables is not much).

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 is literally 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 peeled 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 when the pepper is cut into thick sticks. In this form, pepper should be 1 kg (maybe a little more).

Well, the carrots with onions are ready - they are slightly reddened and smell pleasant (there is no longer a smell of raw onions).

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.

We shift the fried vegetables into the tomato base along with the oil.

Put the pepper pieces in there.

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 a middle ground for yourself personally. Before that, carrots and onions were already almost ready, so everything is clear with them.

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

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

We close the lids with a typewriter or twist with screws. By the way, I am often asked if there is a difference between what kind of covers to use - screw or turnkey tin. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that threaded cans are also needed for screw ones?

We turn the jars with lecho upside down and wrap them with a blanket or blanket. In this position, let the vegetable preparation cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

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

I really hope that you will like such an appetizer for the winter and that you will also make it for your family year after year. Good luck preparing for the winter, friends, and bon appetit!

Recipe 8: Sweet Pepper Lecho with Onions and Carrots

The following recipe can hardly be called a classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this variant originated, but it is also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product in the output. However, this variant is very successful in terms of flavor combinations and is therefore very popular.

• Bulgarian pepper - 1.5 kg
• Carrot - 1kg
• Tomatoes - 2 kg or tomato paste - 500 gr
• Onion - 4 pieces of medium size
• Sunflower oil - 150 ml
• Vinegar 70% - 1 tbsp
• Sugar - 7 tablespoons
• Salt - 1.5 tbsp

If you use tomatoes, then first of all you need to make tomato juice from them. To do this, simply pass them through a meat grinder using a disk with the smallest holes, or a juicer. At the same time, it is absolutely not necessary to peel off the skin, everything will be ground and you will have additional fiber in the lecho. If using tomato paste, then dilute and stir it in warm boiled water.

We cut the pepper into petals, carrots not into thick rings, but onion into half rings. No need to try to cut vegetables as small as possible, you are not cooking caviar. They should keep their shape after processing and not fall apart when it comes time to take them out of the can.

Pour the tomato paste (or the tomato juice you have) into a large saucepan and add sugar, salt and sunflower oil to it. Once again, mix everything well and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add pepper and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 things).

After that, cook lecho for another 10 minutes, stirring constantly.

After that, remove the pan from the heat and lay out the still hot mass in sterilized jars. We fill to the very top and close or roll up the jars. We turn them upside down and put them on the lid until they cool, wrapping them in a cotton towel.

The most convenient volume seems to me to be 0.5 liter cans. From the amount of ingredients that I gave at the beginning, you get 8 half-liter jars of delicious homemade lecho with onions and carrots.

The well-known lecho salad is actually a traditional dish in Hungarian cuisine. It has received special distribution in the countries of Europe and in Russia. Most often it is prepared as a side dish for various dishes, for example, meat dishes, as in Germany. Traditionally in Hungary, lecho is prepared as a main dish, often with meat additives, and served with plenty of white wheat bread. However, there is no clear recipe, depending on the country and region, each hostess prepares lecho at her own discretion, based on her preferences. But still, it has common mandatory ingredients, without which it is simply impossible to call the dish "lecho" - these are onions, tomatoes and bell peppers. Sometimes carrots, cabbage and other ingredients are added there. In this article, you can learn how to cook lecho salad for the winter with step-by-step instructions.

This is a low-calorie dish rich in carbohydrates, only about two hundred kcal per hundred grams of ready-made salad. Great for a snack, for breakfast, a hearty lunch or dinner, for a festive table, a salad is especially appreciated on cold winter days, when there are not so many vitamins and fresh products on the shelves in stores. Thanks to the cooking method, a vegetable dish retains a maximum of useful nutrients, which is why it is classified as a dietary salad for a healthy diet.

The salad is used as a quick preparation for pizza, stewing with meat and poultry, for serving with Hungarian chops, for making stews, as a dressing for light soups and meat or vegetable pies. Sometimes, in addition to the main ingredients, young radishes, beets and even cucumbers are added to the Hungarian recipe.

We will look at two recipes on how to cook lecho salad for the winter and how to cook Bulgarian lecho at home on your own.

Light Hungarian salad for a winter spin

The lecho recipe for the winter includes the following simple ingredients:

• 2 kg fresh tomatoes;
• 1 kg of sweet pepper;
• 2 heads of fresh onions;
• 80-100 g of fresh garlic;
• 1 st. l. salt;
• a couple of tablespoons of vinegar (about 50 ml);
• 80 g of sugar;
• sunflower oil for frying;
• spices, which can be seen in the photo below (cloves, black pepper, a little cinnamon).

Scheme for easy cooking with step by step instructions:

1. Wash absolutely all vegetables thoroughly, peel them, remove the stalks and seeds from the pepper.
2. Tomatoes, previously peeled and peeled, are best chopped in a blender. Such gruel looks more beautiful when served, and the dish turns out more tender and softer.
3. Cut the onion into either large rings or small cubes, depending on how you prefer to see the onion in the dish. Do the same with garlic.
4. Cut the pepper into circles. The choice of cutting is up to you, but it is in this way that chopped peppers look more appetizing in a tomato mixture.
5. Putting tomato gruel, pepper rounds, garlic and a beam in one pan, salt, add spices - a little cinnamon, pepper, cloves (it is advisable to grind them into powder). Stir and cook over low heat. You can choose other spices if you have your own preferences. In this recipe, cinnamon and cloves add a special savory taste to the salad.
6. Stew this mixture of vegetables for about an hour, stir it from time to time with a wooden long spoon.
7. If you want to treat guests with a dish today or in the coming days, you can not pour vinegar. However, for storage for the winter, it must be added, and then roll our salad into jars treated with boiling water, let it cool and clean until the cold weather.

A simple recipe for a delicious salad at home prepared.

Bulgarian lecho salad with tomato sauce

The composition of lecho in Bulgarian includes simple and affordable ingredients:

• 2 kg sweet bell pepper;
• 1 kg of fresh tomatoes;
• 1/2-1 liter of tomato juice;
• 100 g of sugar sand;
• sunflower oil about 50 ml;
• 3 art. l. lemon juice;
• 2 tbsp. l. vinegar;
• spices to your taste (salt, pepper, bay leaf).

Scheme of the step-by-step process of preparing a delicious lecho in Bulgarian:

1. Wash absolutely all vegetables thoroughly, peel them, remove the stalks and seeds from the pepper. If the pepper is of a different color, the dish will look even more interesting. By the way, you can add a little hot pepper if you like lecho sharper.
2. Tomatoes, previously peeled and peeled, can be chopped in a blender or cut into large cubes.
3. Cut the beam into large rings or small cubes, as you prefer to see the onion in the dish. Do the same with garlic.
4. Cut the pepper into cubes into several medium-sized pieces, you can see in the photo above what the pieces should be.
5. Pour tomato juice and oil into a saucepan and put tomatoes and sugar in them, heat over low heat.
6. Add pepper, onion and garlic to the sweet tomato mass, close the lid and simmer for about 20 minutes. Add spices and lemon juice there while stewing, stir, as in the photo.
7. At the end of cooking, pour vinegar into the pan. Bulgarian lecho salad is ready!

You can also roll up a salad for the winter in jars, serve as a side dish to any dish, or add dressing to soup.

Everything is prepared on your own very simply and quickly, and the recipe is very colorful and bright. Try to choose colored peppers, it turns out much more interesting.

Video: Lecho with bell pepper and sausage