Sauce 3 kg tomato 1 kg pepper. Spicy pepper and tomato lecho without vinegar and oil

During the season of harvesting, every housewife tries to make as much stock as possible for the winter. One of the most popular vegetable preparations for many years remains lecho. Use proven options and be sure to try new recipes, some of the best.

Top 5 lecho recipes from tomatoes, peppers, carrots and onions for the winter

Lecho is a very popular dish not only in our country. The classic Hungarian treat quickly spread throughout Europe. Despite the variety of recipes, the essential ingredients in each are peppers, tomatoes, carrots and onions.

Lecho without vinegar

This option is one of the easiest. The preparation will be not only without vinegar, but also without oil, so it is perfect for vegetarians and for those who fast.

• tomatoes - 3 kg;
• pepper - 2 kg;
• carrots - 500 gr;
• onion - 250-300 gr;
• sugar - 1.5 cups;
• salt - 2 tbsp;
• garlic - a large head;
• black ground pepper- 1.5 tsp

Cooking:

Grind the tomatoes in a puree, remove the seeds from the pepper and cut into thin strips. Peel and grate the carrots on a medium or coarse grater. Onions can be finely chopped, and if you do not like its taste without pre-roasting, then you can grind it in a meat grinder. Grate the garlic or chop with a knife.

For this recipe, the vegetables must be fresh and in perfect condition, with no dents or damage.

Put the tomato puree on a small fire, bring to a boil, boil for a quarter of an hour. Add salt and sugar, mix.

Place shredded carrots in tomato puree, boil for 10 minutes. Add pepper and onion. Boil over low heat for another 20 minutes. Put black pepper and garlic 5 minutes before turning off. Arrange the finished lecho in dry, pre-sterilized jars.

Lecho with oil

The recipe is very simple, so even beginners can handle it. The main thing is to observe the indicated proportions and everything will definitely work out.

For cooking you will need the following ingredients:

• tomatoes - 4 kg;
• bulg pepper. - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• oil - 500 ml;
• sugar - 400 gr;
• salt - 3 tbsp;
• vinegar 9% - 100 ml.

Cooking:

Wash and clean vegetables. Grind tomatoes in a meat grinder, put on slow fire and cook for about an hour, stirring regularly.

Cut the onion into half or quarter rings, grate the carrots on a medium grater. Put the vegetables in the pan and simmer with a small amount oil for about 10 minutes.

Cut the pepper into small strips, add to the tomatoes, put the frying, salt and sugar there.

Mix everything, boil for a quarter of an hour after boiling. Five minutes before the readiness to add vinegar. Arrange hot lecho in sterilized jars, roll up, wrap in a warm blanket.

Take note!

To check how well the jars are sealed, turn them upside down to cool.

Lecho in a multicooker

This the recipe will do For busy women. In a miracle helper, lecho will not burn and retain more of the taste and aroma of vegetables.

Ingredients:

• tomatoes - 1.5 kg;
• 3 medium sized onions;
• pepper - 1 kg;
• 3-5 garlic cloves;
• salt - 1 tbsp;
• a little more than half a glass of sugar;
• half a glass of oil.

Cooking:

Grind tomatoes, put in a multicooker bowl. Send chopped peppers, grated carrots, finely chopped onions and crushed garlic, salt and sugar there. Turn on the “Extinguishing” mode for 1.5 hours, add vinegar and switch the mode to “Heating” or “Keep warm” for 10 minutes. After pour into banks and roll up.

For seaming lecho, jars must not only be thoroughly washed and sterilized, but also dried.

Lecho with rice

Great full garnish. Just heat it up in a frying pan and dinner is ready. The blank will help out any modern housewife.

For cooking you will need the following ingredients:

• tomatoes - 3 kg;
• pepper - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• rice - 1 cup;
• salt - 2 tablespoons;
• sugar - a glass;
• oil - 300 ml;
• vinegar 9% - 50 ml.

Cooking:

IN large saucepan lay out the ground tomatoes, grated carrots, peppers cut into thin strips and finely chopped onions.

On low heat, bring everything to a boil, boil for 20 minutes. Then add rice, salt, oil and sugar. Simmer for about 35 minutes until the rice is done. Add vinegar and boil for another five minutes. Then immediately decompose into banks and cork. Wrap in a warm blanket until cool.

Take note!

This preparation goes well with boiled or fried sausages, meatballs or scrambled eggs.

Treatment without sterilization

Most housewives hate to sterilize jars with blanks. And without this additional processing banks may not survive. This recipe is reliable. Lecho will be preserved even in a warm room, you can be sure.

Ingredients:

• tomatoes - 3 kg;
• carrots - 1.5 kg;
• onion - 1 kg;
• pepper - 3 kg;
• a glass of oil;
• 5 table spoons of salt;
• half a glass of sugar;
• 5-6 peas of allspice;
• 100 ml vinegar 9%.

Cooking:

In a large saucepan, preferably with a non-stick coating, put the carrot grated on a medium grater, chopped pepper, and finely chopped onion. Add oil, stir and simmer for about 15 minutes. Grind the tomatoes in a meat grinder, send to the rest of the vegetables along with sugar, salt and allspice. Bring to a boil, cook for 10 minutes, pour in the vinegar and simmer for another minute. Divide immediately into jars and seal.

There are a lot of recipes for lecho. But for optimal results, it is advisable to adhere to the following recommendations:

• tomatoes should be taken ripe enough, but not soft and not crushed;
• bell pepper is suitable for any variety, but it tastes best with fleshy red;
• by the end of cooking, the pepper should be moderately elastic, not overcooked;
• use dried herbs and your favorite seasonings, but in moderation;
• tomatoes must be peeled before grinding;
• dried herbs can be added at the very beginning of cooking, and fresh at the end;
• dried herbs prolong the shelf life of lecho.

Cook according to our recipes and create your own by experimenting with ingredients and spices. We look forward to your feedback and comments.

I think that many people know and love such an appetizer as lecho, it leaves the table especially well winter evenings in good company, but in the summer you can also feast on them. After all, it takes quite a bit of time to prepare it, and the simplest products are needed. So let's get started.

How to cook lecho for the winter from bell peppers and tomatoes?

In case you are wondering how to cook delicious preparation for the winter in the form of lecho, then be sure to read this recipe to the end. Besides the fact that it is very easy to prepare, the taste is simply incredible.

Having treated guests with such an appetizer, you deservedly receive the highest rating from their side. And also get ready to answer questions about how you cooked it and where you found such a simple and wonderful recipe.

Incredibly tasty lecho of bell pepper and tomato! One of my favorite preparations for the winter. This appetizing snack complement and enrich the taste of any dish.

Ingredients:

• bell pepper - 2.5 kg
• tomatoes - 2 kg
• sugar - ½ cup
• vegetable oil(refined) - ½ cup
• salt - 1 heaping tablespoon
• 9% vinegar - 1 tablespoon

Cooking:

1. Tomatoes need to be chopped using a conventional meat grinder or blender. Pour sugar and salt to them, mix, put the pan on the stove, where on medium mode I bring to a boil.

2. While the tomatoes are cooking, peel the bell pepper from seeds and cut into large pieces.

3. After the tomato mass has boiled, pour vegetable oil into it. Add bell pepper to them. Bring to a boil again and after boiling, cook for exactly 30 minutes, slightly reducing the heat.

4. After 30 minutes, add a spoonful of vinegar, and after mixing, remove from the stove.

5. Lay out the lecho in already pre-sterilized hot jars and twist with sterile lids.

Convinced how elementary everything is? If you still have any questions or something is not entirely clear, then ask in the comments. We will definitely answer your question and supplement this recipe.

A simple recipe for cooking lecho from peppers and carrots

Here is another recipe on how to cook an unforgettably tasty and fragrant lecho. The ingredients are almost the same, just add carrots to them. She will do ready meal more satisfying and even sweeter.

I advise you to prepare our favorite dish this way at least once. I think and hope that you will like this method as much as we do.

Ingredients:

• Tomatoes - 4 kg
• Carrots - 1 kg
• Sweet pepper - 1.2 kg
• Onion -1 kg
• Vinegar 9% - 100 g
• Sunflower oil - 150 g
• Sugar - 220 g
• Salt 100 g
• Peppercorns 20-30 pieces.

Cooking:

1. First, peel the carrots, onions and peppers. We cut the tomatoes into large pieces, carrots into strips, onions into half rings, we also cut the pepper into large pieces.

2. Pour vegetable oil into a saucepan, put tomatoes, peppers and carrots with onions there. Add salt, sugar and peppercorns to them.

3. Mix all this gently and put on the stove, bring to a boil. When our lecho boils, cook for about 40 minutes, stirring occasionally.

4. Cook over low heat. When about 5 minutes remain before the end of cooking, add vinegar and mix everything gently.

4. We take sterilized jars and put lecho in them, close the jars with sterilized lids. We turn the jars upside down and wrap them in a towel until they cool.

Lecho can be eaten right away, or you can leave it for the winter. It can even be used as a ready-made frying, for example for cooking different soups. It turns out that the preparation of the first hot dish will take you much less time than usual. And this is another big plus of this culinary masterpiece.

Recipe for bell pepper lecho with tomatoes and onions

In this cooking method, in addition to onions, we also use hot peppers, which will add spicy and tasty flavor to our dish. unforgettable taste and aroma. Try it and you will be pleasantly surprised!

Ingredients:

• sweet bell pepper - 3 kg
• onions - 1.5 kg
• red tomatoes - 1.5 kg
• hot pepper - 3 pieces
• sugar - 1 cup
• sunflower refined oil- 1 glass
• vinegar - ½ cup
• salt - 2 tablespoons.

From the indicated ingredients, the yield is 5 liters.

Cooking:

1. Cut the tomatoes coarsely, the next step is to pass the tomatoes and hot peppers through a meat grinder.

It is not necessary to clean the bitter pepper from the seeds, just cut off the hat from it and cut off the top from the tomato too. We shift the resulting mass into a container in which we will cook lecho (basin or pan).

2. Peel the bell pepper from the legs and seeds and cut into 8 slices each, put it to the tomatoes.

3. Now let's get down to the bow. Cut it into half rings and add to total mass. Sprinkle salt, sugar and sunflower oil. Mix everything well and leave for 30 minutes so that the vegetables give juice.

4. Put to cook on the stove. From the moment of boiling, you need to cook for 25 minutes. Cook over medium heat, stirring occasionally.

5. Add vinegar and cook for another 5 minutes. Until the lecho has cooled down, pour into sterilized jars, cover with a lid and close with a seaming key.

6. The resulting jars must be turned upside down, wrapped in a warm blanket and left until it has completely cooled. We'll be testing in a few months.

Lecho from tomato and pepper for the winter without sterilization

The name of the recipe sounds somehow intimidating, because how can you make a blank without sterilization. But this is only at first glance impossible. In fact, everything is done quite simply.

Lecho without sterilization for the winter is very tasty. It is not necessary to sterilize or dry even jars with lids, just wash the jars well. You will easily surprise your family and friends with this dish. It turns out not only very tasty, but also very beautiful. Especially if the composition will be pepper of different colors.

The result will be so bright and spring-like. beautiful salad, which in winter time will remind you of warm days. And it is guaranteed that such an appetizer will decorate any table with its presence.

Ingredients:

• Bulgarian pepper - 1.5 kg
• tomatoes - 1 kg or tomato juice 1 liter.
• onion - 500 g.
• carrots - 300 g.
• garlic -1 head
• vegetable oil - 150 g.
• sugar -100 g.
• salt - 1.5-2 teaspoons
• vinegar - 1.5 tablespoons
• Bay leaf- 2 pcs.

It turns out 2.5 liters of Lecho.

Cooking:

1. Pass the tomatoes through a juicer or through a meat grinder. Bring tomato juice to a boil.

3. Add grated carrots, mix and cook for 15 minutes over low heat, stirring occasionally. Be sure to cover with a lid to keep the moisture from evaporating.

4. Add the onion and cook for another 5-7 minutes.

We cut the onion into half rings, you can also cut the onion smaller if someone does not like it when the onion is felt.

5. After 5-7 minutes, add salt, sugar, vegetable oil and pepper, de-seeded and cut into 3-4 pieces in length. Simmer over low heat, stirring occasionally.

6. Then add to our lecho bay leaf, chopped small pieces garlic and vinegar. Stir gently and cook for another 3-4 minutes.

7. Then put the boiling lecho into well-washed jars, cover with a lid and roll up. Immediately turn the jars over from the lecho to the lids, cover with a warm blanket, leave the jars in this position until they cool.

By opening these jars in winter, you will feel and taste the aroma of summer, which is so needed on cold winter evenings.

Video on how to cook lecho for the winter with tomato paste

I present to you a little unusual video lecho recipe. Its highlight is that instead of a tomato or tomato juice using tomato paste.

For today I have everything. If you like our recipes, please leave your feedback in the comments below the article. We will also be immensely grateful if you share this post on social networks so that your friends know about them.

In the meantime, see you in the next editions.

Every year from the end of July to September, the season of counters is literally littered with bell peppers of all shades of lettuce, orange red and burgundy. They taste almost the same, with slight variations. And since the price of pepper steadily declines during this period, reaching its minimum around mid-August, zealous householders tend to buy these peppers in the maximum quantity.

To cook or otherwise prepare lecho for the whole year - delicious snack, which will go to the table as an independent or even diet food with a low calorie content, and as a seasoning sauce for all kinds of side dishes.

So, the most "budget" vegetables available at prices in season. A recipe without frills, without rare and expensive components, requiring a minimum of time and attention from households.

If the recipe includes carrots and onions, then it is best to start the carrots, for guaranteed preservation for the winter, at the beginning of the cooking process, in heated oil. Following her, they launch an onion and simmer in boiling oil until golden color on the shell. The fact is that it is the onion that most often causes the fermentation of the product - if it has not undergone sufficient heat treatment.

In July, the most "fierce" garlic ripens - winter. Its exceptional bitterness and sharpness will be very useful in any kind of lecho. Moreover, for the winter, and even more so for the whole year, this garlic is not stored, its maximum preservation is until December. After that, it inevitably begins to turn black, wither, dry, become covered with mold and other caries, so without all this fragrant garlic use without residue now, in pickles and marinades. For the winter, you will store the spring garlic sown this spring.

Recipe lecho from bell pepper for the winter lick your fingers

Important! Banks are sterilized in a preheated oven immediately before laying out the finished lecho in them. Caps, regardless of whether they are for a twist-off thread or for a seaming key, are sterilized in boiling water for about 3 minutes.

All weight and quantitative parts of the recipe are given for cooking in an already purified form.

Bright red small plum tomatoes are usually very juicy. After removing the skins from them and scrolling (or crushing them with your hands), it is better to drain the juice from them through a sieve or colander with gauze bedding. If during the cooking process the lecho turns out to be a little thick, the juice can be added to the boiling mass. Or drink it, adding salt and sugar - you will not find more natural tomato juice.

Pink tomato (for example, " bull heart”) is not so juicy, it has a viscous sugary pulp, and it does not need to be squeezed out.

For cooking / sterilization, it is better to use polished steel or cast-iron dishes with a thick bottom - lecho can burn on enamel even at the lowest heat, especially if sugar is included in its recipe.

Classic recipe ingredients:

• 3 kg bell pepper
• 2 kg tomatoes
• Bulb onion - 700-800 gr
• 1 glass of vegetable oil
• 1 cup of sugar
• 100 ml 9% table vinegar
• Coarse rock salt, not iodized - to taste (usually 1.5-2 tablespoons)
• Garlic - 4-5 large cloves

It is better to carry out preparatory operations in advance - so that everything necessary components stood ready.

Cooking:

1. Rinse peppers and onions thoroughly. Peel the pepper from the legs and seeds, cut into 4 parts lengthwise, then chop the resulting slices across the size of about 1 x 4 cm. Cut the onion into rings, half rings or quarter rings.

2. If the tomatoes used for lecho have a thin skin, they can be safely chopped in a blender or through a meat grinder without peeling. If they are with a thick skin, cut the bottom of the tomato crosswise, immerse for a minute in boiling water, after which the tomato is easily peeled.

3. Put the oil on the fire, heat to a sizzling temperature, start the onion, lightly fry, pour the tomato mass, bring to a boil, add salt.

4. Pour out chopped pepper, wait until boiling, stirring, reduce heat and cook for 15-20 minutes.

5. Pour in the vinegar, add sugar (not earlier, otherwise the sugar in the lecho will start to burn), pour in the chopped garlic, cook for another 2-3 minutes.

6. Put the hot lecho into sterilized jars, twist, turn over and leave to cool to room temperature under a blanket (usually a night is enough to cool down). Store at a temperature not higher than 16-18 degrees.

Lecho from zucchini and bell pepper for the winter

Zucchini goes well with peppers. One "but" - they should not be overripe, with soft small seeds in a juicy, not cotton-like core. Dark greens are best peeled. Lemon, white and salad colors are cut without cleaning, just washed thoroughly.

You should not cut zucchini into small pieces - you will get lecho with marrow caviar. To prevent this from happening, firstly, you need to cut the zucchini larger, and secondly, start them approximately in the middle of cooking lecho. It is necessary to add fire when the zucchini is poured into the boiling mass of peppers, and when the lecho boils again with the zucchini, reduce the fire to a minimum.

Components:

• 1.5 kg tomatoes
• 500 g zucchini
• 800 g bell pepper
• 200 g onion
• 2-3 large garlic cloves
• 1 PC. hot red chili pepper
• 70 ml vegetable oil
• 3 art. spoons of 9% vinegar
• 2 tbsp. with the top of a spoonful of sugar
• 1 st. rock salt spoon
• 5-7 pcs. black peppercorns
• 3 pcs. allspice peas
• 3 pcs. dry inflorescences of cloves

Cooking lecho

1. Rinse, cut tomatoes into arbitrary pieces. With a thick peel, pre-peel it.

2. Put the tomatoes on the fire, boiling them until smooth.

3. While the tomato paste is cooking, peel the seeds from the pepper, cut into pieces that are convenient for eating.

4. Peeled zucchini cut into pieces. Onions - half rings.

5. Beat the cooked tomato paste with an immersion blender or immersion mixer. Then rub the slightly cooled mass through a sieve to separate the tomato seeds. However, if they do not bother you, you can leave them.

6. Pour chopped peppers into tomatoes, add oil and spices, onions, salt and sugar.

7. After 15 minutes of boiling the mixture over low heat, pour the chopped zucchini into it. Bring to a boil over high heat, reduce heat and simmer for another 15-20 minutes.

8. 5 minutes before the end of cooking, add to lecho hot peppers, crushed garlic and vinegar.

9. Arrange in pre-sterilized jars, twist, turn over and wait for complete cooling.

Bulgarian pepper lecho for the winter with tomato paste: a recipe for 3 kg

Is the harvest of multi-colored "pigs" in the garden threatening to overwhelm, despite the already rolled up jars of squash caviar? As, however, and tomatoes, of which several cans of tomato paste have already been wound - with and without seeds, filtered through a sieve or cheesecloth or semi-liquid?

All this, if you buy red, yellow or white bell pepper, will give an excellent treat with tomato paste.

Ingredients:

• Zucchini - 2 kg
• Bulgarian pepper - 1 kg
• Carrot - 1 pc. medium size
• 200 gr. onion,
• 70 gr. vegetable oil
• 4 table. spoons of 9% vinegar
• 3 table. spoons of sugar
• 1.5 table. spoons of rock salt
• 1 hot pepper Chile

Reminder: In all recipes, the salt mentioned is necessarily rock salt, both containing the necessary trace elements and not containing iodine, which decomposes vegetables stewed together.

Cooking:

1. The onion is chopped and browned in vegetable oil.

After a couple of minutes, grated carrots on a medium grater must be added to the onion.

2. Chopped pepper (Bulgarian and Chili) is added.

3. Set to stew. During the stewing process, tomato paste is introduced and, if necessary, a little water and vegetable oil residues.

4. After 15 minutes of stewing, zucchini is poured out, lecho is salted and sugared.

5. Stew until the zucchini is ready, stewing is done under a tightly closed lid.

6. 1 minute before the end of the process is added acetic acid and hot pepper.

7. Put the finished lecho into sterilized jars, tightly tighten the lids while hot, turn over and cool to room temperature.

Delicious tomato and pepper lecho - you will lick your fingers

The definition of “you will lick your fingers” is not accidental here: this lecho has an amazing balance of sharpness, sweetness, sourness and salinity. Put a portion of lecho from a jar into a bowl or plate - and you won’t notice how you eat it.

Necessary:

• Bulgarian sweet pepper - 2 kg
• Tomatoes - 2 kg
• Garlic - 3-4 large cloves
• Chili pepper bitter red 1 pc.
• Half a bunch of basil
• Vegetable oil - 2 table. tablespoons of vegetable oil
• 6 art. spoons of sugar
• Salt - 2 tsp. heaped spoons.
• Vinegar 9% - 2 tbsp. spoons

Cooking:

1. Cut the tomatoes into 4 parts, beat with basil in a blender until smooth.

2. Separate the seeds through a fine sieve. It is better to use a soft silicone spatula to punch the tomato mass through a sieve.

3. Put the resulting liquid paste on the fire, cook until thickened, removing the foam.

In the meantime, you can start slicing the peppers.

4. Pour chopped pepper into tomato paste, bring to a boil, cook for 10 minutes.

5. Add chopped (without seeds!) hot pepper and crushed garlic to the lecho, cook for another 5 minutes.

6. Add oil, sugar, salt, vinegar, cook for another 5 minutes.

7. Lecho is ready. On jars under tightly wrapped lids - and "sleep" in a cool cellar until spring or summer next year. Although it is unlikely that from a number of jars at least one will survive until next July. We guarantee!

Recipe for lecho from bell pepper and tomato for the winter without sterilization

You can’t do without heating or boiling at all, but deep sterilization is really not performed in this recipe. The secret of this lecho is the thorough washing of all vegetables, first in plain cold water, and then also in salted water.

If not hot chile- you can take a ready-made sauce of the same name from any company producing such sauces.

The peculiarity of this lecho is that whole pieces only zucchini remains in it. Tomato and pepper are crushed into a sauce in a blender, then boiled down to a paste.

Lecho Ingredients:

• 2 kg zucchini
• 1 kg tomato
• 0.5 kg bell pepper
• 0.5 kg onion
• 2 tbsp. spoons of 9% vinegar
• 2/3 cup granulated sugar
• 2/3 cup vegetable oil
• Sea salt - 1.5 tbsp. spoons of salt
• 400 g store-bought tomato ketchup with spices
• 3 garlic cloves
• 0.3 tsp. a spoonful of ground black pepper
• Hot chili pepper - 1 pc.

Cooking:

1. Place tomatoes and seeded peppers in a blender. Didn't fit? Break the grinding process into 2-3 steps.

2. Pour all the resulting sauce into a 5-6 liter container made of cast iron or stainless steel.

3. Bring to a boil, remove the foam, salt, add butter and ketchup.

4. Peel and cut the zucchini. Pour into the marinade, bring back to a boil, stirring all the time, cook over low heat for 15 minutes.

5. After 1 min. Add onion. Cook for 10 more minutes.

6. Add garlic, vinegar and seedless chile peppers.

7. Another 5 minutes of cooking - and quickly pour into clean sterilized jars, roll up and turn over, leave to cool completely. The reliability of capping will be visible on the lids concave inside the jar.

Eggplant and bell pepper lecho

"Zucchini goes GOOD with peppers"? Eggplant pairs PERFECTLY with peppers! Properly cooked, introduced into the boiling mass in time, they look either like mushrooms or some kind of exotic seafood - without the smell of the sea and iodine inherent in seafood.

And, unlike zucchini, eggplant slices do not boil into porridge. Or at least it takes a lot of effort! For example, forget the eggplant in a saucepan on the fire for an hour or two.

Lecho composition:

• Eggplant - 1.5 kg
• Tomatoes - 1 kg;
• Sweet pepper - 1 kg;
• Onion - 3-4 heads of medium size;
• Garlic - 4-5 cloves;
• Vegetable oil - 100 ml;
• Salt - 1.5 teaspoons or to taste;
• Sugar - up to 3 tbsp. spoons;
• Vinegar (9%) - 2 tbsp. spoons;
• Dry paprika - to taste.

Cooking:

1. Cut the eggplant into a size of approximately 2 x 3 x 4 cm lengthwise. Salt them, mix, leave in this form for half an hour.

2. Pour the chopped onion and garlic into the vegetable oil heated in a pan. Heat, stirring, until the onion is translucent.

3. Peel the tomatoes, chop, crush with a crush or scroll through a meat grinder, add to the onion.

4. Peeled and chopped peppers, add to the onions and tomatoes.

5. After boiling, add the eggplants, which in the meantime let the juice under the salt (but without this juice! Some bitterness inherent in raw eggplant). Salt, sugar.

6. When the eggplant mixture boils again, reduce the heat to a minimum, add spices and cook over low heat for 1 hour. Add vinegar 3 minutes before removing from heat.

7. Arrange in jars, roll up, turn over, cool to room temperature.

A simple recipe for pepper and tomato lecho:

Compound:

• 3 kilograms of sweet pepper
• Tomatoes - 3 kilograms of tomatoes
• 2 tbsp. spoons of salt
• 1.5 cups granulated sugar
• 2 bay leaves
• 8 pieces black peppercorns
• 200 ml. vegetable oil
• 80 ml apple cider vinegar
• 1 large (150-200 gr) onion

Cooking:

1. Peel peppers and tomatoes, chop coarsely.

2. Scroll the tomatoes in a meat grinder, pour into a saucepan, put on fire, pour chopped onions there and cook with 1 tablespoon of salt, spices and vegetable oil for 5 minutes.

Then add pepper and continue cooking for another 15 minutes.

3. Add vinegar and bay leaf, cook for another 10 minutes. on low fire.

4. 3 minutes before cooking, add and mix thoroughly the sugar and the remaining salt.

5. Banks, pre-sterilized in a dry oven, fill lecho under the neck, roll up, turn over, cool to room temperature under a blanket. Usually it takes a night if the lecho was prepared in the evening.

Delicious lecho for the winter of bell pepper, tomato and carrot

Ingredients:

• Multi-colored pepper - 3 kg
• Ripe tomatoes - 2 kg
• White onion - 1 kg
• Carrots - 600 gr
• Vegetable oil 1 cup
• Granulated sugar - 0.5 cups
• 100 ml 6% table vinegar
• Salt rock 2 table. spoons

Cooking:

1. Cut tomatoes, scroll through a meat grinder, wipe through a sieve from seeds.

2. Cut the carrots into cubes or discs, if the carrots are small in diameter, run them into heated vegetable oil. When the oil boils again after the inevitable cooling of the carrots, add the onions there, keep until frying in a light golden color.

3. Pour tomato paste into the carrots and onions, wait for it to boil, reduce the heat, cook for 10 minutes, removing the foam.

4. Pour the peeled and chopped pepper into a boiling tomato-carrot base, mix, salt, cook for another 10 minutes after boiling.

5. Add vinegar, sugar and garlic, cook for another 5 minutes. Then sterilize jars and lids.

6. Arrange in pre-sterilized jars, twist, turn upside down, wait for cooling.

Lecho with zucchini and pepper for the winter - you will lick your fingers recipe

Variant of the above recipe with the definition "You'll lick your fingers."

In addition, this recipe itself has 2 options: cook in the form of a paste, with tomatoes and bell peppers scrolled through a meat grinder, and pieces - more traditional way. Consider the second option as having more " marketable condition". For lovers of the first, it will be enough just to grind these ingredients into “porridge”. Sometimes it makes sense, especially if such a lecho is used as a sauce for side dishes.

For sharpness and piquancy of taste instead of hot pepper Chile in this version, lecho use ginger root rubbed through a fine sieve, which is great for those who want to lose weight - ginger root is an effective fat burner in the body.

Lecho composition:

• Zucchini - 2 kg.
• Bulgarian sweet pepper - 6 pcs.
• Carrots - 250-300 gr.
• Medium-sized tomatoes - 10 pcs.
• Onion white repch. - 10 pieces.
• tomato paste (optional) premium) - 350 gr.
• Vegetable oil - 200 gr.
• Granulated sugar - 2/3 cup
• Salt - 1 tbsp. spoon with top
• Vinegar 9% - 2 tbsp. spoons
• Ginger root - 200 gr.

Cooking:

1. Peel the zucchini, cut into cubes with a side of 1.5-2 cm,

pepper - divided lengthwise into 4 parts, then cut across into strips 1 cm wide,

shred the carrots with a grater Korean carrots straws,

chop the onion into half rings or quarter rings.

2. Run the carrots into the heated oil, simmer slightly, then add the onion, bring it to a light golden color. At the same time, do not confuse its coloring in this color with carotene, released during the frying process from carrots.

3. Cut the washed tomatoes into quarters.

4. In 1 liter of water, dilute tomato paste, vinegar, salt. Mix.

5. Carefully pour into onions with carrots. At the same time, make sure that a little is not overheated, so that moisture tomato dressing did not "explode" on it. For this, onions and carrots should be stewed on the weakest fire.

6. Bring to a boil, pour into the sauce, peppers, then carrots. Stir, bring to a boil again, cook for 10 minutes.

7. Add zucchini to the lecho. Cook for another 15 minutes. 5 minutes before readiness, add sugar and mashed potatoes for fine grater ginger root, reduce heat to a minimum, stir until the end of cooking.

8. Roll up the hot, freshly removed from the fire, lecho into sterilized jars.

Video on how to cook lecho for the winter without sterilization

And finally latest recipe in today's issue there will be a very simple recipe for making lecho without sterilization. Happy viewing and see you soon!

General rules for canning lecho. And not only lecho

1. Sugar, if it is in the recipe, is always introduced into the dish at the end of cooking - it tends to burn
2. When cooling lecho in jars (and not only lecho, this applies to all canned hot homemade) a rarefaction of air is created, which additionally attracts the lid to the neck. For traditional turnkey covers, sealing is created by a rubber ring along the edge of the cover (it is included in its kit). With a twist-off screw cap, the tightness is ensured by the latex layer on the inside of the cap. Moreover, in the place of contact with the neck, this layer is also thickened. After cooling, in this way, the lid is drawn into the can, acquiring a concavity, this The best way make sure that the seaming is successful, and you can not be afraid that the canned food will deteriorate. The main thing is to provide temperature regime storage. The author does not have a cellar, there is only a chest mounted in his section of the entrance. The temperature in it in winter is 12-16 degrees, in spring and summer - 18-25. Nevertheless, lecho lives safely until July, until the next sunsets. And one can of 1.5 liters survived even the second wintering, we are finishing it now. So long storage it didn’t affect the taste in any way, and the lid had to be literally torn off, such a good vacuum was under it. The main thing is to tighten the lids immediately after applying the still boiling lecho to the jars!
3. I always sterilize jars dry, in an oven preheated to 150 degrees. I boil the lids for 3-4 minutes, taking them out with a slotted spoon and laying them on a plate washed with soda. It's best not to touch it with your hands.
4. Trying lecho from a spoon, in no case do not lower this spoon again into the brew! First, rinse it, scald it with boiling water - one touch of the lips, teeth and gums is enough to bring unacceptable microflora into the lecho!
5. The recommendations found in some recipes to start frying the ingredients in a pan can be ignored if everything else is added to the fry in the future - it is better to start frying right away already in a steel saucepan with a thick bottom or in cast iron cauldron, as long as they are of a suitable capacity, at least 4 liters. The process is simplified, accelerated and then, in the future, you have to wash less dishes.

Good afternoon friends! Another article from the series "Preparations for the winter".

Bell pepper lecho with tomatoes - a vivid example hungarian cuisine. By classic recipe this dish is prepared without vinegar, with just two ingredients: tomatoes and red or orange sweet peppers.

IN Soviet time Hungary supplied jars of "Globus" with preparations of vegetables, including lecho. Today, this dish, which has become beloved and popular in our country, can be prepared at home and stored for the winter.

Absence precise recipe gives flight culinary fantasy and every housewife can use any available and budget vegetables: onions, carrots, zucchini, tomatoes, eggplant and beans. Tomatoes can be replaced with tomato paste, juice or sauce. Lecho can be prepared dietary with onions and carrots, lovers of spicy with garlic.

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

Wonderful winter recipe! bright, beautiful dish, extremely tasty.

For harvesting, we take fresh, intact, thick-walled fruits of sweet bell pepper and fleshy, ripe tomatoes.

The opinion that not quite “good” vegetables can be used for salads is unacceptable, do not skimp on quality.

Ingredients:

• sweet pepper - 3 kg
• tomatoes - 1.5 kg
• tomato sauce- 0.5 l.
• salt - 1.5 tbsp. l.
• sugar - 10 tbsp. l.
• vinegar 9% - 1/2 tbsp.
• ground paprika - 1 tbsp. l.

Cooking:

Be sure to peel the tomatoes. We make notches on them, blanch in boiling water for 5-10 seconds, then in cold water. The skin can be easily removed. Tomatoes can be replaced with tomato paste or homemade ketchup.

Let's run them through a meat grinder.

We clean the sweet pepper from seeds and cut into large slices.

We put the prepared components in a basin and boil for 15 minutes. We put 10 tablespoons of sugar (less possible), salt. Boil for another 10 minutes.

Let's try! The combination of flavors is amazing, but one more little touch - add a good tomato sauce, sweet paprika and vinegar. The first two ingredients will enhance the taste, and vinegar will give sourness and preservation of the product. Boil 5 minutes.

We lay out the hot lecho in pre-sterilized jars, roll up the lids, turn over. Wrap with a blanket and leave to cool completely. Store in a dark cool place.

Such an appetizer can be cooked in a slow cooker. If you are interested in the recipe, write in the comments.

Just look how delicious they look. The combination of flavors makes it so tasty that you will lick your fingers. Bon appetit!

Lecho recipe with tomatoes, onions and bell peppers for the winter

Ingredients:

• sweet pepper - 1 kg
• tomatoes - 1/2 kg
• onion - 2 pcs.
• garlic - 5 cloves
• salt - to taste
• sugar - 100 gr.
• sunflower oil - 100 ml
• vinegar 9% - 50 ml
• ground black pepper - 1/2 tsp.
• ground dill seeds - 1/2 tsp.
• parsley - 1 bunch

Bulgarian lecho with tomatoes, carrots and onions for the winter

This is very unusual recipe cooking. Subject to the ratio of all ingredients and spices, the appetizer turns out to be thick, beautiful and unusually tasty. "Like a grandmother" - our family recipe, which my mother inherited and passed on to me.

It is important to choose the right vegetables. They should be ripe, fleshy, bright in color. Grind the ingredients into pieces of the same size, not too small.

Ingredients:

• sweet pepper - 1 kg
• tomatoes - 1 kg
• carrots - 300 gr.
• onion - 300 gr.
• garlic - 3-4 cloves
• salt - to taste
• sugar - to taste
• allspice and black pepper - 10 peas
• bay leaf - 5-6 pcs.
• sunflower oil - 150 gr.
• vinegar 9% - 1/2 tbsp.

Cooking:

Cooking necessary vegetables. We cut: Bell pepper classic medium straws, onion in half rings, garlic in quarters, carrots in thin strips, tomato in medium slices.

sliced vegetable mix, except garlic, spread in a large bowl.

Add salt, sugar, allspice and black peppercorns, bay leaf, ground paprika, sunflower oil.

Mix well. We cover the bowl cling film and withstand room temperature 4 hours. Intermittently interfere. Each ingredient has its own taste and aroma, and when we combine them, we get something amazing.

While the vegetables are infused, prepare jars with a volume of 0.650 grams. Sterilize in the oven at 160 degrees for 15 minutes.

We put the bowl on the stove, bring the vegetable mixture to a boil, add vinegar and garlic. Boil for 5 minutes, and put in hot sterilized jars, seal, cover with lids.

Sterilize in a pot of boiling water for 15 minutes, roll up. We wrap with a blanket. The sterilization process will continue until it cools completely.

A simple recipe for lecho with tomatoes, garlic and bell peppers

This is a wonderful and proven recipe that I have been preparing for many years. Lecho turns out thick, with exquisite taste and noticeably outperforms other snacks. Try it, I'm sure you'll like it.

Ingredients:

• sweet pepper - 3 kg
• tomatoes - 1.5 kg
• garlic - 3-4 cloves
• salt - 1.5 tbsp. l.
• sugar - 10 tbsp. l.
• sunflower oil - 150-170 ml
• vinegar 9% - 1/2 tbsp.

The weight of products is taken in a pure, purified form.

Cooking:

1. We select ripe, fleshy tomatoes. Peel off the skin and cut into medium slices. Tomatoes can also be passed through a meat grinder, but I like it more in pieces.
2. We cut off the stalk of the pepper, take out the core with seeds, crumble with medium straws.
3. Cut the garlic into thin slices.
4. Place the tomatoes and peppers in a bowl. Stir, bring to a boil and cook for 15 minutes.
5. We put sugar, salt, garlic, sunflower oil.
6. Boil for another 15 minutes.
7. Add vinegar, boil for 2 minutes. The treatment is ready.
8. We lay out hot in sterilized jars and roll up the lids.

This appetizer goes great with boiled potatoes, pasta, rice, meat or simply with a slice soft bread. Bon appetit!

How to cook bell pepper lecho

We associate lecho with harvesting for the winter. I want to offer you an amazing recipe delicious lecho, in which nothing needs to be preserved. It can be eaten immediately after preparation.

1. Choose ripe fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will turn out.
2. Tomatoes should be peeled and seeds removed before cooking. So the consistency of the lecho will be more uniform, and the dish itself will look prettier. But if aesthetics are not important to you, you can not waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be passed through a meat grinder or chopped with a blender into tomato puree.
3. Puree from fresh tomatoes can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250-300 g of pasta. This amount is enough to replace about 1½ kg of tomatoes.
4. Bulgarian peppers need to be chopped. This can be done in different ways: circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables smaller.
5. Together with vegetables, you can add spices to lecho or dried herbs such as paprika, basil or marjoram. They will give the dish a spicy flavor.
6. As a rule, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will save the workpiece for a long time. But if you plan to eat the dish in the near future, then vinegar can be omitted.
7. If you roll up lecho for the winter, then first place the vegetables themselves in jars, and pour them on top with the sauce in which they were cooked. Any excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional components of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

chkola-gastronom.ru

Ingredients

• 2 kg of tomatoes;
• 100 ml of vegetable oil;
• 100 g of sugar;
• 1½-2 tablespoons salt;
• 2½–3 kg;
• 10-15 black peppercorns;
• 1 tablespoon of vinegar 9%.

Cooking

Put the tomato puree in a saucepan, add butter, sugar and salt and mix. Put on fire, bring to a boil and cook for 20 minutes.

Put the pepper in the pan, cover with a lid and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

semeika.info

Ingredients

• 1½ kg of bell pepper;
• 1½ kg zucchini;
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g of sugar;
• 1½-2 tablespoons salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Cooking

Slice peppers and zucchini. If the zucchini is young, then you can not peel them and cut into large circles. For old zucchini, it is better to remove the peel and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put it there, mix, cover and bring to a boil again.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

Ingredients

• 2 kg of tomatoes;
• 50 g of sugar;
• 1½-2 tablespoons salt;
• 50 ml of vegetable oil;
• 1 tablespoon of vinegar 9%;
• 1 kg of bell pepper;
• 1 kg eggplant.

Cooking

Pour the tomato puree into the saucepan and mix it with the sugar, salt, oil, and vinegar. Bring to a boil.

Cut the peppers and eggplant into arbitrary pieces. Put them in boiling tomato puree, mix and cover with a lid. Bring to a boil again and cook lecho for another 10-15 minutes.

1000.menu

Ingredients

• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 100 g of sugar;
• 1-1½ tablespoons of salt;
• 100 ml of vegetable oil;
• 2-3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml apple cider vinegar.

Cooking

In a saucepan with tomato puree, add chopped pepper, sugar, salt, oil and chopped. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Slice the cucumbers. If they are too large, you can cut them in half. Put the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 more minutes.

Ingredients

• 2 kg of tomatoes;
• 150 ml of vegetable oil;
• 100 g of sugar;
• 1-1½ tablespoons of salt;
• 1 tablespoon of vinegar 9%;
• 500 g carrots;
• 1 kg of bell pepper;
• 300 g of onions.

Cooking

Pour the tomato puree into the saucepan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook 15 minutes.

Add pepper and chopped onion. Cook lecho for about 20 more minutes.