Bell pepper lecho and tomato paste. Lecho "Swallow". Ingredients. Video on how to make lecho from zucchini for the winter
Vegetables
Description
Lecho with tomato paste for the winter- one of the most popular winter snacks, which many hostesses stock up on every year. There are a lot of recipes for preparing this blank, but we want to highlight this particular method of creating it. Using tomato paste, you will be able to cook delicious lecho many times faster, since this ingredient does not require preliminary preparation, like tomatoes.
You can make lecho at home from any kind of peppers. Some housewives prefer to cook this delicious dish even from bitter pepper. However, in this case, the appetizer comes out spicy, and it is simply impossible to eat it directly with a spoon. If you want to cook Bulgarian lecho for your family, then it must be made strictly from Bulgarian pepper. Be sure to use vinegar when preparing this salad, as it will allow for a long shelf life.
Carrots and onions are often used as additional vegetables, but this is not the limit, since pepper lecho can be easily made even with zucchini. Each person has their own taste preferences, therefore this appetizer is prepared in different ways.
So, we suggest that you carefully study the simple step-by-step recipe below with a photo and start cooking!
Ingredients
Steps
To start making homemade lecho with tomato paste, you must first prepare all the vegetables. First of all, we recommend bringing the pepper to the required state. Rinse it thoroughly, separate the stalk and seeds. Then cut the vegetables into thin strips as shown in the photo.
When the peppers are done, prepare the carrots. Rinse it with water, peel and grate on a coarse grater. You can also grind a vegetable with a food processor, if a special attachment is included in its kit.
Peel the onions, and then cut them into half rings or also chop them with a combine.
Now you need to prepare the sauce for the vegetables. To do this, take the required amount of tomato paste, place it in a container in which the lecho will be cooked, and fill it with the same amount of water. Add salt and granulated sugar to the resulting mass, then mix the sauce well.
Bring the tomato paste diluted with water to a boil, and when it boils, place the previously chopped carrots in it.
Boil the billet over low heat for ten minutes, and then add the chopped onion to it.
When the onion is in the tomato mass, boil the vegetables for another ten minutes and combine them with chopped pepper.
Keep the future lecho on fire for twenty-five minutes. Then pour vinegar into it and add finely chopped garlic. Boil the snack for another five minutes and pack it in sterilized jars while hot.
Close the filled jars with lids, and then put them in a convenient place upside down. Cover the blanks with a warm blanket and leave for a day. Move the cooled homemade lecho with tomato paste to a room intended for storing preparations for the winter.
Bon Appetit!
Do you want to try a delicious aromatic cold appetizer, or maybe a canned bell pepper salad in tomato paste, or maybe you like a vegetable garnish of pepper with fresh herbs for meat dishes? Read the article and cook.
Then everything is very simple to take and open a jar with canned aromatic lecho from bell pepper in tomato paste. Provided, of course, if you bought a ready-made lecho in the supermarket or prepared themselves in the fall from the harvest of fresh peppers, onions, carrots, garlic and red ripe tomatoes.
Assortment of dishes with bell pepper lecho in tomato paste
Vegetable preparation- bell pepper lecho in tomato paste for the winter, prepared from fresh vegetables at home, suitable as a dressing for borscht and soup.
When making spaghetti pasta, homemade lecho can replace a hot-sweet sauce, and when baking an Italian pizza with a crispy crust, bell pepper lecho can be put in a thin layer on the dough as a base for sausage, mushroom or seafood filling.
Kebabs and barbecues made from red meat and white meat chicken are tastier and healthier to eat nevertheless with vegetable lecho which is rich in indigestible fiber and fiber. In the lecho from bell peppers and tomatoes there are many useful organic acids that will help the human gastrointestinal tract to cope faster, break down, digest and dispose of heavy meat food without harmful effects on the body.
Bell pepper lecho in tomato paste can be confidently called a “universal preparation” for any season of the year, even in hot summer or cold winter, as well as for every taste from the most ordinary to exquisite, because this appetizer is liked by both adults and children.
Recipe for lecho from bell pepper in tomato paste for the winter
To prepare the "universal workpiece", you will need the following fresh vegetables and flavorings, which are practically is in any kitchen, and if not, then you can quickly buy them in a supermarket or a small shop near your home. The cost of fresh vegetables in the autumn season is very cheap, and, most importantly, there is no need to be lazy here, but to stock up on time for the winter by ourselves in normal home conditions, so that later in the winter or spring you do not have to overpay for purchased store-bought canned food.
Ingredients of bell pepper lecho in tomato paste:
The technology of making pepper lecho with tomato paste according to the recipe
consists of the following steps:
- Preparation fresh peppers (washing and slicing).
- Bookmark peppers in sterilized prescription jars.
- Cooking marinade according to the recipe.
- Sterilization pepper according to the recipe.
- Storage.
Step 1. Preparing fresh peppers (washing and slicing) according to recipe
Step 2. Putting peppers in sterilized jars according to the recipe
- Choosing glass jars and metal lids with rubber bands.
- Wash them with detergent or baking soda. We download it with running water and put it on a table or other flat surface on a kitchen towel.
- We put a pot of water on the fire and boil it over low heat, at this time we sterilize glass jars with steam of boiling water for at least 10 minutes for 0.5 liter jars and 15 minutes for 1.0 liter jars.
- We put peppers, cut into strips or cubes, very tightly in sterilized jars, and squeeze the salted juice that appears and leave in a bowl, it is bitter and not suitable for canning.
- Advice: if you also use vegetables - onions and carrots, then before putting them in jars, you must first fry the vegetables in a pan in vegetable oil. Then they can be mixed with freshly chopped peppers.
Step 3. Cooking the marinade according to the recipe
Step 4. Sterilizing peppers by prescription
Step 5. Storing lecho with prescription tomato paste
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 delicious salad.
- Tomatoes - 2 kg
- Bulgarian pepper - 1 kg
- Carrots - 350 gr
- Onion - 350 gr
- Vegetable oil - 150 ml
- Sugar - 130 gr
- Salt - 1 tablespoon
- Vinegar 70% - 1 tablespoon (9% - 100 ml)
Wash the tomatoes and cut into wedges, removing the heart and rotten casks, if any. Pass them through a meat grinder or blender until puree. Transfer them to a saucepan. Add salt, sugar, oil, and vinegar. Put on fire and cook for 5 minutes after boiling.
Peel and grate the carrots. Add to the tomatoes and cook for another 15 minutes.
Cut the onion into half rings. Pepper and cut into cubes. Add in a saucepan with our lecho and cook together for 30 minutes.
In the meantime, the vegetable mass is being cooked, sterilize the cans and lids in any way convenient for you.
Spread 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 cool, dark place. And in winter, enjoy delicious lecho.
Recipe 2, step by step: bell pepper lecho for the winter
A very bright, aromatic and incredibly tasty salad "lecho", practically does not know any competition on the winter table. Many people love him and, of course, 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 pieces
- allspice - 5-7 pieces
- bay leaf - 1 piece
- salt - 1 tbsp. l.
The first step is to cut the pepper in half and remove all the seeds from it. Then we chop it into small slices.
Then put the tomato paste in a deep bowl and dilute it with water. Pour into a cup of pepper, add bay leaf, allspice and peas.
We put on medium heat, add salt, sugar and cook for about half an hour, and 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 using 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 over the cans, cover with a warm blanket and leave them in this position until they cool completely.
Recipe 3: bell pepper lecho - lick your fingers
The cure from the big pepper for the winter, this tasty snack of vegetables is present in every home warmer. 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 has won success in many European countries.
From the article you will learn how to cook delicious bell pepper lecho at home, its recipes are extremely simple.
This canned salad will decorate both everyday and festive tables. Plus it's a healthy supply of vitamins for a whole year. Enjoy cooking!
- 2 kg pomidop
- 1 kg pepper
- 5 handwritten onions
- 150 ml of butter oil, without filling
- 1 st. caxapa
- 3 st. l coley
- 50 ml vinegar
- laurel sheet
- pepper of soul and pea
We cut the finger in half, take out the middle, wash and cut. You can cut it as you please, everything depends on the desired consistency of the preparation: thin strips, wide slices, cubes.
We pass through the meatball of the pomidopa, about 2 kg, you should get 3 liters of ready-made tomato. It is better to choose flesh, so that the sauce is not too liquid.
We put the tomato on the stove, but the pot should not be full, so as then we add the onion and pepper.
Soak the tomato, cut the onion and pass it on vegetable oil. We do not bring to the golden color, just to the transparency, constantly stirring.
When the tomato has boiled, add onion, salt, caxap and vinegar to it, and let it boil over a slow fire for 15 minutes. Then we load a pepper cut into slices, a soulful and black pepper (peas of 10) and a few laurel leaves (2-3 pcs.).
We brew for another 15 minutes, pour over prepared jars and close. From the given volume of preparations, you will get 6 bottles of half a liter. Banks, before placing them in it, must be sterilized.
For the best treatment, half-liter cans are used, as is enough for one family dinner. Bon Appetit!
Recipe 4: bell pepper lecho with tomatoes
- 3 kg of sweet pepper. Seasonal vegetables are recommended.
- 100 ml of sunflower oil.
- 2 kg of fleshy tomatoes.
- 2 tablespoons salt.
- 100 grams of sugar.
- 2 tablespoons vinegar.
First, you need to wash the peppers well to avoid the risk of infection. You can cut at your own discretion. As you like.
Tomatoes also need to be washed, butt cut out, and cut into convenient wedges.
Tomatoes divided into pieces must be passed through a meat grinder. You can also use a hand blender or mixer.
Pour the required amount of salt, granulated sugar, to taste, as well as refined sunflower oil into the tomato puree. Hot peppers can be added for spicy tastes.
At the next stage, add pepper to the pan, stir and cook after boiling for about half an hour. Reduce the heat to a minimum to keep the pepper crisp.
As you might 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 banks, that is, sterilized. Put in a container, prepared lecho, in a hot state. Tighten with a key, turn over and put aside in a dark place. The salad can be stored in the apartment.
Recipe 5: bell pepper and carrot lecho (with photo)
- Tomatoes - 3 kg
- Pepper - 0.5 kg
- Onions - 0.5 kg.
- Carrots - 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. Beforehand, all the vegetables are washed. Peel the onions and carrots.
Cut the tomatoes into large slices.
We took multi-colored peppers. We clean it from the stalks and seeds with partitions. Cut the peppers into strips and send them to the tomatoes.
Grate carrots for Korean carrots. Well, if there is no such, we rub on a coarse ordinary grater. We also send carrots to tomatoes and peppers.
Cut the onion into half rings and add to the vegetables.
Put vegetables on fire and bring to a boil. After the salad has boiled, 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 the hot lecho into hot jars. We turn the cans over with the lids down. Do not place cans on a table, and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.
We let the banks cool down and send them for storage. We take it out in winter, enjoy the smell of summer. Bon Appetit!
Recipe 6: bell pepper lecho with tomato paste
Let's cook lecho today with tomato paste for the winter, 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, well, and, of course, delicious. We'll use good tomato paste as a basis, ideally homemade tomato paste, but store-bought paste works as well. Lecho can be served as an appetizer, lecho will also make each of your dishes special, it is worth adding a couple of tablespoons of lecho to the 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 you for sure.
- water - 0.5 l,
- tomato paste - 100 g,
- bulgarian pepper - 1 kg,
- onions - 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.
Clear bell peppers from seeds, remove partitions. Rinse the peeled pepper halves, cut the pepper into large pieces or cubes. Transfer immediately the slices to a saucepan with a tomato base.
Peel carrots and onions, wash and dry the vegetables well. Cut the onion into half rings, cut the carrots into small cubes. Transfer vegetables to a container with all ingredients.
Add salt, sugar, vegetable oil to the pan. Transfer the container to the fire, bring to a boil, reduce the heat, the liquid should gurgle slightly. Cook lecho for one hour.
At the end of cooking, add a serving of 9% vinegar to the lecho, add hot pepper and garlic if desired. Boil for an additional half minute.
Arrange the lecho in pre-sterilized jars, immediately tighten the jars hermetically to the lids and put the bottom up, 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 you can think of. This juicy, tender and fragrant vegetable snack contains all the colors and tastes of a sunny summer. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes go well in this lecho, which we will prepare with you for the winter.
- sweet pepper - 1 kg
- tomato - 1 kg
- onions - 400 gr
- carrots - 400 gr
- sugar - 100 gr
- vegetable oil - 100 ml
- salt - 1 tablespoon
- table vinegar 9% - 2 tablespoons
- bay leaf - 2 pcs
- allspice - 5 pcs
The recipe for this simple and tasty lecho for the winter includes bell peppers, tomatoes, onions, carrots, refined vegetable (I have sunflower) oil, 9% table vinegar, sugar, salt, bay leaves 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 crumple them - you still chop them. From spices, you can also add a couple of clove buds, but this is optional. By the way, although vinegar is used in this recipe for lecho, you can neglect it or add less (although 2 tablespoons is not much for such an amount of vegetables).
So, first of all, let's get to the tomatoes. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Then grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.
But I was too lazy to collect it, and then wash it, so I just punched the tomato slices with an immersion blender right in the pan (I have a 4 liter capacity), in which the lecho will be prepared for the winter. The result is literally 30 seconds, and there is no need to peel off the skin.
Add salt, sugar, allspice and lavrushka to the tomato puree (we can say that this is juice with pulp). If you want the lecho to be spiced, add hot peppers, but I never do that. For me, lecho is a delicate snack, not spicy at all. Put the saucepan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Do not forget to stir the tomatoes.
In the meantime, let's get to the rest of the vegetables. We clean the onions and carrots - we need both of them 400 grams in peeled form.
Onions can be sliced at will, but I prefer the slices to feel in the finished lecho. Cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the pan at once, heat it up and spread the chopped onion. Fry over medium heat, stirring occasionally, until transparent.
While the onions are fried, either chop the carrots on a coarse grater, or cut them into strips (thin cubes). The second option, although longer, but in the finished lecho turns out to be tastier (in my opinion).
When the onion is half cooked and becomes transparent, add the carrots to it and fry everything together until fully cooked. Do not forget to stir so as not to burn.
In the meantime, 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 cubes. In this form, the pepper should be 1 kg (a little more is possible).
Well, the carrots and onions are ready - they are slightly browned and smell nice (the smell of raw onions is gone).
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. We also add peppers, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already managed to give off its aroma, and then it can give bitterness in the preparation.
We shift the fried vegetables along with the oil to the tomato base.
Put pieces of pepper there.
Stir the contents of the pan, 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 let out juice and there will be much more liquid.
The readiness of the pepper is determined by its texture: the flesh should become almost soft, while the skin should in no case come off (then you just digested it). But pepper should not crunch either - find a middle ground for yourself. Before that, carrots and onions were almost ready, so everything is clear with them.
Pour a couple of tablespoons of vinegar into a saucepan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. We cook for just a couple of minutes.
Lecho of pepper, 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 a microwave oven - I wash the cans in a soda solution, rinse and pour about 100 ml of cold water into each. I steam it 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. Boil the lids on the stove for about 5 minutes. We lay out the boiling lecho on the banks.
We close the lids with a typewriter or tighten with screw. By the way, I am often asked if there is a difference between which covers to use - screw or tin turnkey. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that screw cans are also needed with thread?
We turn the jars with lecho upside down and wrap them with a blanket or blanket. In this position, we give the vegetable preparation for the winter to cool completely. Then we transfer it to the basement or cellar and store it until needed.
In total, from the specified 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 a sample.
I really hope that you will like such a snack for the winter and you will also make it for your family from year to year. Good luck with preparations for the winter, friends, and bon appetit!
Recipe 8: sweet pepper lecho with onions and carrots
The following recipe can hardly be called classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this option originated, but it’s 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. Nevertheless, this variant is very successful in terms of flavor combinations and therefore is very popular.
- Bulgarian pepper - 1.5 kg
- Carrots - 1kg
- Tomatoes - 2 kg or tomato paste - 500 gr
- Onions - 4 pieces of medium size
- Sunflower oil - 150 ml
- Vinegar 70% - 1 tbsp
- Sugar - 7 tablespoons
- Salt - 1.5 tablespoons
If you use tomatoes, the first step is to make tomato juice out of them. To do this, simply pass them through a meat grinder using the disc with the smallest holes or a juicer. At the same time, peeling off the skin is not at all necessary, everything will grind and you will have additional fiber in lecho. If using tomato paste, dissolve and stir in warm boiled water.
Cut the peppers into petals, the carrots not into thick rings, but the onions in half rings. You don't have to try to chop the vegetables as small as possible, you don't cook caviar. They should retain their shape after processing and not fall apart when it comes time to take them out of the can.
Pour tomato paste (or your tomato juice) into a large saucepan and add sugar, salt and sunflower oil to it. Mix everything well again 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 peppers and carrots to the future. 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 pieces).
After that, cook the lecho for another 10 minutes, stirring constantly.
Lecho is perhaps the most popular vegetable salad that housewives roll up for the winter. It is easy to prepare, does not require strict proportions, it requires the simplest vegetables, the price of which is significantly reduced in the summer-autumn period.
There are many lecho recipes, and they differ in both the set of vegetables and the method of preparation. Classic lecho is made from bell pepper, which is boiled in tomato sauce. But there is lecho from zucchini, eggplant and even cucumbers.
Special attention is paid to tomato sauce, which gives flavor to the whole dish. Usually it is made from tomatoes, which are first twisted in a meat grinder, rubbed through a sieve or chopped in a blender, and then boiled to the desired consistency. In any case, it takes quite a lot of time, which does not always suit the modern housewife.
Therefore, new recipes have appeared, with the use of which the cooking time of lecho is minimized. Their ingredient list lists tomato paste, tomato juice, or ketchup instead of tomatoes.
Despite such liberties on the part of the hostesses, the taste of modern lecho still remains great.
The subtleties of cooking
- The taste of any lecho depends on the tomatoes, from which the tomato filling is made. If lecho is prepared with tomato paste, then it should be of excellent quality. Before putting it into action, you need to read the information about the composition. Among the ingredients included in it should not be any preservatives, thickeners, dyes, any E and other unnecessary "chemicals". Real tomato paste is made from tomatoes with the addition of water, salt and sugar.
- In addition to the composition, you should pay attention to the taste of the tomato, since in the finished lecho, the taste of tomato paste will be felt quite strongly. If for some reason you didn’t like tomato paste, you don’t need to use it, otherwise you will end up with something completely different from what you expected.
- Before use, tomato paste is diluted with water to the desired consistency, most often this is a ratio of 1: 2 or 1: 3.
- Sometimes tomato paste is salted. In this case, the amount of salt indicated in the lecho recipe is reduced, be sure to taste the sauce.
- Before laying the vegetables, the tomato paste is boiled for several minutes, adding salt, sugar, and aromatic herbs to taste.
- If, in accordance with the recipe, vegetables are first fried, and then they are poured with tomato sauce, then ready-made tomato juice can be used.
- Some housewives put ketchup instead of tomato. But since you need a lot of it, and good ketchup is never cheap, it turns out to be too expensive.
- Lecho with tomato paste is made without sterilization, but jars and lids must be sterilized.
Lecho with bell pepper and tomato paste
Ingredients:
- bulgarian pepper - 1 kg;
- tomato paste - 250 g;
- sugar - 75 g;
- salt - 15 g;
- water - 250 ml;
- vegetable oil - 100 ml;
- vinegar 9 percent - 50 ml.
Cooking method
- Wash and sterilize the jars with lids beforehand. Flip them over on a towel to drain the water. You can sterilize jars in the oven. To do this, put them in a cold oven, set the temperature to 150-160 ° and heat for 20 minutes.
- For lecho, take ripe meaty peppers. Wash it, cut off the stalks. Cut in half, remove seeds and partitions. Cut into wide strips, squares, or long slices.
- Dilute the tomato paste with water in a 1: 1 ratio, pour into a wide saucepan. Put in salt, sugar, butter. Stir. Bring to a boil.
- Dip pepper in tomato sauce. Cook for 20-25 minutes from the moment it boils.
- Pour in vinegar, boil for another 5 minutes.
- While hot, spread the lecho in jars. Seal immediately with sterile caps. Turn the cans upside down, wrap them up with a blanket. Leave in this position until it cools completely.
Lecho with peppers, carrots, onions and tomato paste
Ingredients:
- bulgarian pepper - 1 kg;
- carrots - 0.4 kg;
- onions - 0.3 kg;
- garlic - 5 cloves;
- tomato paste - 0.5 kg;
- water - 0.7 l;
- salt - 50 g;
- sugar - 100 g;
- vegetable oil - 120 ml;
- vinegar 9 percent - 50 ml.
Cooking method
- Prepare sterile jars with lids.
- Wash the pepper, cut it in half, remove the seeds and stalks. Cut into large strips.
- Peel and wash the carrots. Grate with a coarse grater.
- Peel the onion, rinse, cut into half rings. Peel, wash, chop the garlic.
- Pour oil into a cauldron or a thick-walled pan, heat it. Dip the onion, stir. Heat without frying for 5 minutes.
- Add carrots, stir. Simmer with onions for 10 minutes.
- Add pepper and garlic.
- In a separate bowl, combine the tomato paste with hot water, sugar and salt. Pour vegetables with this sauce. Simmer all together over low heat for 40 minutes. 5 minutes before cooking, pour in the vinegar.
- While hot, spread the lecho in jars. Seal tightly. Turn them over, wrap them up with a blanket, cool.
Lecho with pepper, tomato paste and bay leaf
Ingredients:
- bulgarian pepper - 1 kg;
- tomato paste - 100 g;
- water - 500 ml;
- vegetable oil - 50 ml;
- sugar - 100 g;
- salt - 0.5 tbsp. l .;
- vinegar 9 percent - 25 ml;
- peppercorns - 10 pcs.;
- bay leaf - 2 pcs.
Cooking method
- Sterilize washed jars and lids ahead of time.
- Wash the pepper, cut in half, remove the stalk and seeds. Cut into random, equal slices.
- Put tomato paste in a saucepan, pour water. Stir. Add sugar, salt, peppercorns, oil, bay leaf. Put on fire and bring to a boil.
- Place the peppers in the saucepan. Mix gently. Simmer over low heat for 30 minutes. At the end of cooking, pour in the vinegar.
- Put the hot lecho in jars. Roll up immediately. Turn the cans upside down, wrap them up with a blanket, cool.
Pepper lecho with tomato paste
Ingredients:
- pepper - 1 kg;
- tomato paste - 350 g;
- water - 0.8 l;
- sugar - 2.5 tbsp. l .;
- salt - 0.5 tbsp. l.
- vinegar (9 percent) - 2 tbsp. l.
Cooking method
- Prepare sterile jars with lids in advance.
- Wash the pepper, cut it in half, remove the seeds, cut the stems. Cut the fruit into long strips.
- Mix tomato paste with water, pour into a wide saucepan. Add vinegar, sugar and salt. Stir. Bring to a boil.
- Dip the pepper in the sauce. Simmer over low heat for about half an hour.
- In a boiling form, spread in liter or half-liter jars. Close hermetically with sterile lids. Turn upside down, wrap with a blanket. Leave in this form until it cools completely.
Pepper and eggplant lecho with tomato paste
Ingredients:
- pepper - 1 kg;
- eggplant - 1 kg;
- onions - 500 g;
- tomato paste - 500 g;
- water - 500 ml;
- salt - 1 tbsp. l .;
- sugar - 3 tbsp. l .;
- vinegar 9 percent - 40 ml.
Cooking method
- Prepare sterile jars with lids in advance.
- Cut off the stems of eggplants. Wash the fruits, cut into cubes or cubes. If they darken on the cut, cover with salt, soak for 30 minutes. Drain the released dark juice, and squeeze the eggplant slightly.
- Wash the pepper, cut it in half, remove the stalks and seeds. Cut into large strips or wide slices.
- Peel the onion, rinse with water. Cut into half rings.
- Dilute the tomato paste with water, place in a wide saucepan, put on fire. Add sugar and salt. Stir. Once the liquid boils, add the onion. Simmer for 5 minutes over moderate heat.
- Add the eggplants. Simmer for 10 minutes.
- Add pepper. Cook everything together for another 30 minutes.
- Pour in vinegar, stir. Keep on fire for another 5 minutes.
- Put in jars while boiling. Seal with sterile caps. Turn upside down, wrap with a blanket. Wait for it to cool completely.
Note: use the same principle to prepare lecho with zucchini and tomato paste. Zucchini should be taken young - with a delicate skin and without seeds. Cut off the stalks, then cut in half and cut into slices. You can also cut them into cubes. To make the lecho look more appetizing, it is better to use red or yellow pepper. For the rest, do the same as in the eggplant recipe.
Note to the hostess
To add a richer taste to lecho during cooking, you can add bay leaf, allspice, cloves.
For herbs, choose plants with a mild aroma, such as dill or parsley. Add them 10 minutes before the end of cooking.
Stir gently while stewing to keep the vegetables intact.
Store the lecho with tomato paste in a dry, dark, cool place.
Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in baskets full of fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which the sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. These are the best preparations for the winter, which can be combined with one expression: "Eat and lick your fingers!"
Classic bell pepper lecho - recipe for the winter
The classic lecho recipe includes the most affordable and inexpensive products. Blanks from bell pepper for the winter are beautiful and very fragrant, and in terms of taste and benefits they are much superior to store spins.
For cooking you will need:
- multi-colored bulgarian pepper - 3 kg;
- red and brown tomatoes - 2 kg;
- onions - 1 kg;
- vegetable oil - 250 ml;
- sugar - a glass;
- table vinegar (9%) - 100 ml;
- coarse salt - 2 tablespoons
Preparation:
Before cooking the lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be made with a blender or any chopper.
Peel the bell peppers and cut them into strips of about 1 cm.
Remove the skins and chop the onions into medium cubes.
Housewife advice! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to fill the lids with boiling water and wait until they cool completely.
Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add chopped onion and cook after boiling for several minutes.
Next, fill in the chopped Bulgarian pepper and mix the beautiful vegetable mass.
After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose color and shape, which means it should retain all its useful properties in lecho.
Pour vinegar 2 minutes until cooked. Taste the dish for salt, pungency and sweetness, add your favorite spices if necessary. Pour the fragrant vegetable mixture hot into jars. We roll up the lids, turn it over on the "head" and put it under a warm fur coat until it cools completely.
Bell pepper lecho is ready! A tasty and healthy preparation for the winter will be an excellent addition to meat, poultry and any side dishes.
Lecho for the winter from bell pepper with tomatoes
To always have a rich variety on the table, hostesses stock up on tasty and healthy preparations for the winter. Bell pepper lecho with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take a lot of precious time from the hostess.
We stock up on ingredients:
Preparation:
1.Ripe tomatoes must be thoroughly chopped in a blender or rubbed through a sieve to obtain gruel. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.
2. Peppers first clean from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.
On a note! If foam forms on the surface, it can simply be stirred, not removed.
3. For 2-3 minutes until cooked, add vinegar and a little allspice to the lecho. It is important to make sure that the bell peppers are boiled, but at the same time remain crispy and not lose their bright color and shape.
It is advisable to pour hot lecho into clean jars right away! First, it is better to put the peppers in jars, and then add the liquid. Leftover sauce can be used in hot dishes and soups as a flavorful gravy.
Bell pepper lecho with tomato paste for the winter - lick your fingers
More and more preparations for the winter are constantly added to the pickles and jams on the shelves. Caring housewives find interesting recipes, delighting family and friends with delicious and healthy dishes. Bell pepper lecho with tomato paste from the category of dishes "lick your fingers"! Such a bright addition to everyday meals will surely decorate the family table and bring a summer touch to the rich winter diet.
To prepare lecho you will need:
Preparation:
- Peel the bell peppers from the seeds, rinse and cut into large cubes.
- Pour 2 liters of water into a saucepan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
- Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crispness.
- During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).
The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holiday and a delicious summer addition to everyday family meals!
Lecho with tomato juice and bell pepper for the winter
For every dinner you want a delicious spicy addition! Someone likes pickled cucumbers, while others like hot spices with chili. Lecho with tomato juice and bell pepper can please everyone! Bright preparation for the winter will go well with meat and vegetable dishes, will decorate the festive table, and satisfied guests will amicably ask for supplements.
Preparation:
Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like sweeter 1 tablespoon of salt, add garlic at the end of cooking for piquancy and preservation of aroma.
The marinade must be brought to a boil on the stove and immediately toss in the pepper cut into strips.
The pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook for no more than 10-15 minutes.
Put the boiled pepper in sterilized jars and fill it with hot juice. On a half-liter jar, it is enough to put 1/2 teaspoon of chopped garlic.
Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar in cold winter and to celebrate a Merry New Year!
Lecho for the winter from bell pepper with carrots - you will lick your fingers
Many housewives prefer to close the lecho for the winter according to the Bulgarian recipe. It must include colored peppers, carrots and add more granulated sugar. It turns out a wonderful fragrant dish with the inscription on the jar: "Lick your fingers!"
Let's prepare the ingredients for making such a lecho:
The cooking process is presented in visual step-by-step photos:
We pass ripe tomatoes through a meat grinder or chop in any grinder.
Peel the bell peppers and onions, cut into half rings, and rub the carrots on a coarse grater. The housewife uses the Korean carrot rubbing device!
Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.
Add all the vegetables to the boiling sauce and simmer for about 30 minutes.
2 minutes before cooking, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap it up and leave it to cool completely.
From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter will surely please all households, lecho goes well with rice or hot boiled potatoes.
I suggest you watch the video recipe for making lecho from bell pepper
Successful preparations and new recipes!
