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Lecho for the winter: classic step-by-step recipes. Recipe for making lecho with vinegar. Delicious eggplant lecho

This classic Hungarian dish has long been popular with housewives not only in their homeland. Bright and fragrant lecho for the winter is simple, versatile, beautiful. In addition, there are many lecho recipes - you can easily adapt the traditional taste in your own way.

Lecho can be called a canned salad, which will preserve the taste of summer and easily make up for the lack of vitamins in the cold season. In different countries, it is used both as an independent dish, and as a side dish for fried meat, and with white bread or pancakes, and with pieces of smoked sausage, and stirred with eggs, and with sour cream, and as a filling for pies or pizzas, and how dressing for first courses.

How to cook delicious lecho - general rules

This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Someone adds more seasonings, someone experiments with various vegetables and spicy herbs, someone replaces a frying pan with a slow cooker ...

But there are classic rules of real lecho:

• Choose the brightest, fleshy, sweetest tomatoes and peppers.
• Peel the tomatoes before cooking. You can quickly do this if you cut their skins crosswise, dip the fruits for a minute in boiling water, and then immediately into a bowl of ice.
• Try not to let the vegetables boil and turn into porridge during cooking.
• If you want real taste, fry vegetables not in oil, but in lard.
• Use vinegar in minimal quantities, only for harvesting and preserving lecho for the winter, solely to extend its shelf life.
• Classic spices for lecho are paprika, salt and sugar. You can add everything else to your taste (fear and risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme ...
• If you add garlic to your homemade lecho, keep in mind that if you put it at the beginning of stewing, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of stewing, it will be felt much more noticeable.

A real classic lecho requires only three essential products - bell peppers, tomatoes and onions. But during its existence, the lecho recipe has adapted many times for affordable or favorite products. Various variations of lecho appeared: with carrots, eggplant, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and varied recipes for truly delicious lecho and choose the one that will become a hit it is in your family.

Recipe number 1 Classic lecho with pepper and tomatoes

You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, ghee, paprika, sugar, salt (to taste).

Cooking. Chop the onion and send it to a deep frying pan with melted bacon. While it is fried over low heat until transparent, peel the pepper from seeds and cut into strips, and peel and chop the tomatoes (you can use a blender or a meat grinder). Send pieces of pepper and paprika to the pan to the onion, simmer for 10-15 minutes. After the specified time, add chopped tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.

A few minutes before the end of cooking, stir in 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot as a stand-alone dish or as a side dish with potatoes, rice or pasta.

ON A NOTE! If the lecho is prepared exclusively for preservation for the winter, the bacon is replaced with odorless vegetable oil, and a little vinegar is added for better preservation of the seams (if you overdo it, your seaming can be called anything, but not real Hungarian lecho, since vinegar greatly distorts the taste ). The hot lecho is laid out in sterilized jars under the neck, closed with sterilized lids and rolled up.

Recipe number 2 Lecho with carrots

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Cooking. Finely chop the onions. Peel the bell pepper from seeds, cut into large pieces. Peel the tomatoes, pass through a blender. Grate the carrots on a coarse grater. Send the onion into a pan with heated vegetable oil, fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add bell pepper, simmer for another 15 minutes. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 3 Lecho with eggplant

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).

Cooking. Peel the tomatoes, scroll in a blender. Peel the bell pepper from seeds, cut into large pieces. Cut the eggplants into large pieces. Place the spiced tomatoes in a saucepan and bring to a boil. Boil for 15 minutes, pour in vegetable oil and simmer for another 20 minutes. Add pepper and eggplant and leave everything together over the fire until thickened. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Lecho with eggplant

Recipe number 4 Lecho with zucchini

You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of courgettes, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Cooking. Cut the courgettes and onions into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Send onions with carrots to a frying pan and fry in vegetable oil. Put the zucchini with peppers and tomatoes in a saucepan and cover with water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. All together stew for at least half an hour until thickened, add vinegar before the end of cooking. The hot lecho is laid out in sterilized jars under the neck, closed with sterilized lids and rolled up.

Recipe number 5 Lecho with rice

You will need: 1 kg of bell pepper, 1 kg of carrots, 3 kg of tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.

Cooking. Finely chop the onions. Peel the bell pepper from seeds, cut into large pieces. Peel the tomatoes, pass through a blender. Grate the carrots on a coarse grater. Put all vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, stir and simmer for about half an hour over low heat under a lid. Pour in vinegar 5 minutes before the end of cooking. We put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 6 Lecho with tomato paste

You will need: 2.5 kg bell pepper, 1 kg tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.

Cooking. Peel the bell pepper from seeds, cut into large pieces. Heat tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the chunks of pepper from the sauce and place them in sterilized jars, then pour hot sauce over them to the top. Close with sterilized lids and roll up.

Recipe number 7 Lecho with cucumbers

You will need : 1 kg of tomatoes, 1 kg of cucumbers, head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.

Cooking. Chop the cucumbers into pieces. Peel the tomatoes, scroll in a blender. Crush the garlic in a garlic press or chop finely. Place the tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, then add coriander and suneli hops. Stir and simmer for about 10 minutes - the cucumbers should be soaked in flavor, but not too soft. We put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 8 Lecho without tomatoes and without cooking

You will need: 1 kg bell pepper, 2 tablespoons vegetable oil, sugar, salt (to taste), a few black peppercorns, vinegar.

Cooking. Peel the bell pepper from seeds, cut into large pieces. Send chopped eggplants, spices, oil and vinegar to the container - leave everything for 3-4 hours at room temperature. After the specified time has elapsed, put the resulting "soft" salad in sterilized jars along with the resulting liquid. Put the jars to be sterilized in boiling water for 15 minutes or in the microwave at full power, and then roll up with sterile lids.

Recipe number 9 Lecho with beans

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Cooking. Pour the beans overnight with water, boil in the morning until tender. Peel the tomatoes, scroll in a blender. Peel the bell pepper from seeds, cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add the pepper and simmer for another 10 minutes. Then add beans, spices, add vegetable oil and cook for another 10 minutes. At the very end of cooking, pour in the vinegar. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 10 Spicy lecho

You will need: 1 kg of tomatoes, 1 kg of bell pepper, a head of garlic, 0.2 kg of carrots, a pod of hot pepper, a few cloves, a few black peppercorns, paprika, sugar, salt (to taste).

Cooking. Chop the garlic very finely. Peel the bell pepper from seeds, cut into large pieces or strips. Grate the carrots on a coarse grater. Peel the tomatoes, scroll in a blender. Mix all vegetables in a saucepan, add spices, bring to a boil and boil for 10-15 minutes. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 11 Lecho without oil and vinegar

You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).

Cooking. Peel the bell pepper from seeds, cut into large pieces. Peel the tomatoes, cut into strips. Chop the garlic very finely. Send the tomatoes with garlic to simmer for 10 minutes, then add spices, chopped peppers to the mass and simmer for another 20-30 minutes. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 12 Lecho with beets

You will need: 1 kg of bell pepper, 0.7 kg of beets, 0.5 kg of carrots, 0.5 kg of tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).

Cooking. Bake the beets in the oven until soft, then grate on a coarse grater. Cut the tomatoes into slices. Peel the bell pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate the carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry the carrots in vegetable oil, add parsley and two types of pepper to it. Mix everything, add the tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. While hot, we put the lecho in jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll up with sterile lids.

Recipe number 13 Lecho-assorted peppers

You will need: 1 kg of bell pepper, 0.4 kg of tarkinsky (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).

Cooking. Peel the tomatoes, scroll in a blender. Peel the bell peppers and tarkinsky peppers, cut into large pieces. Place the spiced tomatoes in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together over the fire until thickened. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 14 Lecho-stew "All vegetables at once"

You will need: 1 kg bell pepper, 2 kg tomatoes, 1 kg zucchini, 0.3 kg potatoes, 0.5 kg carrots, 0.3 kg cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (each taste), vinegar, vegetable oil.

Cooking. Peel the tomatoes, turn half in a blender, chop half into large pieces. Peel the bell pepper from seeds, cut into large pieces. Cut the courgettes, cucumbers and potatoes into middle pieces. grate on a coarse grater. chop and send to a preheated deep frying pan with vegetable oil. As soon as it gets golden, send all the chopped vegetables and spices there. Mix everything and, with the lid open, simmer over low heat for about an hour until thickened. Add vinegar five minutes before cooking. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Recipe number 15 Lecho in the microwave

You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).

Cooking. Chop very finely. Peel the bell pepper from seeds, cut into large strips. Peel the tomatoes, scroll in a blender and send to the multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add pieces of pepper. Turn on the multicooker and, without closing the lid, cook on the "Stew" mode for about 30 minutes. Add garlic 10 minutes before the end of cooking, add vinegar 5 minutes before cooking. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.

Everyone involved in canning vegetables, fruits and mushrooms for the winter understands that making jam or pickling milk mushrooms is only half the battle. It is important that home preservation is properly stored, because it is very offensive if a jar of tomatoes or cucumbers explodes, the jam ferments, and the dried fruits become damp and begin to rot. Some housewives are interested in whether it is possible to store the blanks at home or it is better to keep them in more suitable conditions, for example, in the basement or cellar, so that the soul is calmer. However, the processed crop can be stored at home, moreover, not everyone has a basement or a country house with an underground floor. It is important to determine its place for each jar, to create a suitable climate for pickles and jams, and then until spring you can enjoy mouth-watering snacks and arrange family tea parties with aromatic jam. So, let's talk about how to store preparations for the winter in order to provide family with vitamins and diversify the winter diet.

How to store jam in an apartment without a refrigerator

If it is cooked in accordance with the recipe, poured into a sterile container and tightly sealed, you don't have to worry, nothing will happen to it. But where is it better to store the jam so that it remains tasty for a long time, and can it be left at room temperature? Place the jars in a dry and not hot room (in the bedroom under the bed, away from the heating radiators, in the closet, on the insulated loggia), and the jam will be perfectly preserved. Be aware that mold stains appear on its surface in damp rooms. Jam also winters well in kitchen cabinets, which are periodically ventilated. It is undesirable to store the jam at high temperatures, but in extreme cases (if there is no way out) grease the tin lids on top with Vaseline for tightness.

Sometimes the question arises whether the jam can be stored in the freezer or in plastic bottles. It is better to put fresh berries, mashed with sugar, in the freezer, if you are not going to roll them into jars. Frozen berries are useful for making fruit drinks, pies and other desserts, and classic jam is stored in the usual way, unless you are making so-called frozen jam. In plastic containers, berries cooked with sugar do not last longer than a few days, since toxic plastic is not intended for long-term use. Take care of the health of loved ones!

How to store mushrooms properly

Pickled mushrooms and mushroom caviar are rolled up with metal or glass lids and stored in a very cool place - in the refrigerator, underground, cellar or basement. In no case should you roll up salted mushrooms, because in this case you create favorable conditions for the development of botulism. Salted mushrooms should only be stored under plastic lids at temperatures up to 6 ° C. They withstand frost well, so some housewives keep them on the balcony in winter, and mushroom caviar, in the absence of sterilization, is perfectly preserved in the freezer.

Drying is one way to preserve mushrooms for the winter, but since dried mushrooms easily absorb moisture and odors, they need to be stored properly. We will talk about how to take care of the optimal microclimate for storage. Store mushrooms in dry and ventilated areas in tightly closed glass and metal jars or moisture-proof bags, away from foods with strong odors. Moisture is destructive for mushrooms - they begin to damp and become moldy, so some experienced mushroom pickers, before packing dried mushrooms into jars, pour a little vodka into the lid, then set it on fire and immediately twist the jar. The resulting carbon dioxide displaces oxygen, as a result of which fungi are not threatened by mold, even with poor-quality drying.

How to store canned vegetables

Compliance with the recipe, careful sterilization and tightness of cans allows you to store canned vegetables at room temperature (up to 15 ° C). Additional conditions for long-term storage are a dry room, location away from the stove and heat sources. If jars of cucumbers are kept warm, they may explode or turn sour, glass may break in the cold, and vegetables will be too flabby and soft. Leaky containers require cooler conditions (no more than 10 ° C). Lecho, squash caviar, pickled cucumbers, tomatoes and other vegetables are usually placed in the refrigerator or cellar, and sauerkraut feels great on the balcony.

How and where to store dried vegetables and fruits at home

The main problem with storing dried fruits and vegetables is that if they are underdried, they become a tasty morsel for beetles and other domestic pests that can destroy a carefully harvested crop in the shortest possible time. For this reason, dried vegetables and fruits are placed in glass jars, which are considered more airtight, moreover, a cursory inspection of the contents allows you to detect insects in time and take action. Storage of dried fruits in plastic containers, tightly tied dense fabric bags, plastic or paper bags in a dry place at a temperature of 0-10 ° C is allowed. Twice a month, dried vegetables and fruits are sorted out, carefully examining the fruits. If you want to make your life easier, follow all the drying rules, as properly dried foods do not absorb moisture and do not attract pests.

Let's talk about how to store dried apples, which is especially important in a harvest year. Dried apple slices are packed not only in glass jars, but also in wooden, plywood, cardboard boxes lined with paper from the inside. Apples are laid as tightly as possible, and on top they are securely covered with paper ends so that there are no gaps left.

How many years can you store homemade products?

Correctly cooked pickled mushrooms with metal lids are stored on average for a year, with glass lids - two years, but it is better to eat them much earlier. The shelf life of salted mushrooms is no more than six months, dried mushrooms - up to two years. The age of canned vegetables is also short - from several months to a year, depending on the type of harvesting and storage conditions.

How long the jam can be stored depends on the recipe and the amount of sugar: the sweeter the jam, the longer it will last. Properly cooked jam can wait three years in the wings, retaining its taste, aroma, vitamin composition and "marketable" appearance. How long can you store raspberry jam, currant jam and pitted berries? The shelf life is not associated with berry varieties, however, the seeds contain hydrocyanic acid, which, when stored for a long time, releases toxic substances. Therefore, cherry or plum jam should be eaten within a year and a half maximum. How long can homemade dried fruit be stored in the right conditions? Unfortunately, the lifespan of homemade dried fruits does not exceed a year, so they are eaten as soon as possible - compotes are cooked, used in baking, in salads, sauces and desserts.

1. Before placing the blanks for the winter, check the jars for leaks - turn them upside down and wait a little. If it starts dripping from the can, it is better to roll it up again, otherwise the vegetables will face a big explosion.

2. Store jars of homemade products out of direct sunlight, otherwise they will quickly deteriorate and their taste will deteriorate.

3. If during storage the brine becomes cloudy, foam, bubbles, mold, suspicious stains appear in the contents - throw away the can and do not risk your health!

4. Candied jam can be salvaged and digested, and cookbooks provide guidance on this topic.

Well prepared and preserved gifts of nature make it possible to enjoy an abundance of vegetables and fruits all year round. It is pleasant to crunch sauerkraut or cucumber in winter, drink tea with your favorite strawberry jam or cook a fragrant compote from dried apples for children. Proper storage of workpieces will help you live tasty, rich and cheerful until spring!

Lecho for the winter (16 recipes). Where to store lecho for the winter

A very tasty and simple canned salad of bell peppers and tomatoes. Made without vinegar.

Lecho is good for rice, pasta, potatoes. And even by itself. Closing the lecho is very simple, any novice hostess can handle it. After sterilization, canned food with lecho is stored well.

What to preserve lecho

• Bulgarian pepper, sweet - 1 kg;
• Tomatoes - 1 kg;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon.

How to cook lecho

• Chop the tomatoes into tomato puree in a food processor or meat grinder. Pepper to remove stalks and seeds and cut into 4 or 8 pieces.
• Pour tomato puree into a saucepan, bring to a boil, stirring occasionally. Cook for 10 minutes. Add pepper, sugar and salt. Cook for another 10 minutes.
• Arrange the lecho in clean, sterilized jars, cover with sterilized lids. Place in a pot of water for sterilization (the water in the pot reaches the hangers of the jars).
• Sterilize jars of 0.5 l - 25 min., 0.8 l - 28 min., 1 l - 30 min. Then - roll up the covers. Store in a cool place (if it is cool at home, you can store it at room temperature in the closet).

You can also preserve eggplants in tomato (the same proportions and technology).

Jars with lecho

Jars of lecho before sterilization

We cover the jars with lids and set to sterilize

We turn the closed cans over to check for leaks

Jars with homemade lecho

Features of lecho preparation and taste

Do I need to peel tomatoes

I don't peel the tomatoes, there is a lot of hassle, especially when you cook lecho in large volumes. Of course, you can blanch the tomatoes in boiling water for a few seconds, then immerse them in cold water, remove the skin. If you have the strength to do it.

amamam.ru

How long is lecho stored - Database of storage periods

• Shelf life: 1 year
• Expiration date: 1 year
• Shelf life in refrigerator: 1 year
• Freezer term: not specified

Lecho is a very popular dish or appetizer that enjoys success. Currently, you can purchase a finished product or cook it yourself at home. But lecho, like many other dishes, is currently being made according to a completely different recipe, which does not at all correspond to the original. This problem has affected many types of food. The more time passes, the more often recipes can be changed or simplified.

From the very beginning, lecho was considered a Hungarian national dish, which was served as a second. And in our time, it has turned into a homemade preparation. Therefore, it is important to know the expiration date of lecho in order to eat it fresh. Interestingly, unlike other dishes, the composition of lecho has become much richer than it was from the very beginning. This gives it great benefits as food. The name lecho itself is translated from Hungarian as ratatouille. It can be considered that this dish is the Hungarian form of the famous vegetable dish from France. In Hungary, such ratatouille was prepared from the most common vegetables. If you turn to the original recipe, then it includes the following components. Three types of vegetables are used, these are bell peppers, tomatoes and onions. It is customary to serve such a dish as a side dish for meat or for a second, which is why it is important to know the shelf life of lecho. This dish is eaten throughout Europe. However, it is a little different everywhere. In Germany, they decided not to change traditions and use the original recipe. It is used as a side dish. But if we turn to the Russian recipe, then it is the complete opposite of the original. Also, this product is considered rather a preparation for the winter and is used as a snack. Housewives add other products to the original ingredients. There can be fried onions, zucchini, carrots, ground pepper. To make the lecho thick, it is customary to add tomatoes at the very end. But changes in the recipe in the modern world have also affected Hungary. Now sausage products can be added to lecho. It can be smoked meat or homemade sausage. And when the dish is ready, then it is poured with beaten eggs. A large amount of white bread must be served as a side dish. So now lecho can be both spicy and sweet, and liquid or thick. And, despite the large number of recipes, the dish is always delicious. Even if the recipe is highly distorted. With the help of this delicious snack, you can charge the body with vitamins and nutrients in winter. Harvesting fresh vegetables for the future using a lecho recipe can be considered an excellent solution. Even though each hostess prepares this dish in her own way. It is also important to remember the expiration date of lecho, so that the body is signed with vitamins. You can add a variety of products to a snack, but you should not forget about the main components. Bell peppers, onions and tomatoes must be present without fail.

The dish is low in calories. There are only 89 kcal per 100 grams of the product. This is easily explained by the lecho recipe. Indeed, in order to prepare a delicious snack, only vegetables are used. In most cases, they are dietary and are considered low in calories. This makes lecho a low-calorie product and also very healthy to eat. The composition of lecho is rich in nutrients. It contains vitamins A, B and C. Also includes potassium, magnesium, zinc, iron and phosphorus. The hostess herself can change the composition of useful natural compounds, as well as the calorie content of the dish. It all depends on the products that she chooses for cooking. Now lecho is sold ready-made, but it is much more pleasant and healthier to eat this appetizer when it is cooked at home. To make this dish, certain products are required, which are freely available. To prepare lecho, you will need 2 kg of sweet peppers and tomatoes, 1 kg of onions, as well as sugar, salt, vegetable oil and pepper. You can choose the rest of the seasonings yourself. Black and allspice is often added to this dish, and bay leaves can also be used. In some cases, housewives add 9 percent vinegar when cooking lecho. Before starting to prepare the dish, the vegetables must be washed well. Tomatoes are scrolled with a meat grinder or chopped with a blender. The onion is cut in half rings, and the pepper is cut into strips. The vegetables are mixed, then spices are added and the whole thing is stewed for about an hour over low heat. The bite is added at the very end. The finished dish is laid out in sterilized jars and closed with lids. Thus, you can provide yourself with a tasty product for the winter, which will also be useful. The snack should be stored in a dark place at room temperature, and if the jar is open, then in the refrigerator. The shelf life of a closed lecho is 1 year.

Shelf life lecho. Average 4.0 / 5 - 13 user ratings

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Lecho for the winter (16 recipes) »Women's World

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We continue to roll up the jars. Today our next turn is Lecho for the winter. There are many recipes for lecho, some with carrots, some with onions, and some with just tomato juice, or just tomatoes (tomatoes) with bell peppers. How many people, so many tastes. Choose any recipe! Preparing lecho from pepper is very simple and quick! And in winter it is so nice to open a fragrant jar and enjoy a snack that has retained the taste of summer!

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Preparing lecho from pepper is very simple and quick! And in winter it is so nice to open lecho and enjoy this delicious preparation, before potatoes or pasta.

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We need:

For 4 liters:

Tomato - 2 l

Bulgarian pepper -2-2.5 kg

Onions - 1 kg

Vegetable oil - 150g

Salt - 1.5-2 tbsp. l.

Sugar - 2 tbsp. l.

Garlic - 4 large cloves

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Preparation:

Wash the pepper, remove the seeds, cut lengthwise into 2-4 pieces. Cut the onion into thin rings. Mix everything, pour over tomato, put lecho on low heat.

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

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The pepper lecho is ready!

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This recipe is the tastiest in my opinion. I advise you to cook. There is little trouble, the consumption of pepper is good (we plant a lot and we don’t know where to put it now), you don’t need to sterilize the jars with this lecho.

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

Preparation: Prepare tomato juice in any way convenient for you. I make the juice by passing the tomatoes through a juicer. Then I boil the tomato juice for 20 minutes. In the boiling juice I pour salt and sugar. Three carrots on a medium grater and also in tomato juice. Garlic through a press and also in a saucepan. Add vinegar and cook for 25 minutes. Peel the sweet pepper and cut into strips. When the tomato is the juice with carrots will boil for 25 minutes, pour in the pepper, as much as it will fit. I take 2 buckets of pepper for 5 liters of juice. Boil the pepper for 8-10 minutes. Put it in jars, roll it up with iron lids and "under a fur coat" until it cools.

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We need: 1 kg of eggplants, 1 kg of zucchini, 1 kg of pepper, 1 kg of carrots, a bunch of dill, a bunch of parsley

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

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

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

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We will need:

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

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Preparation:

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

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

3) boil for another 5-10 minutes

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

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

The lids can be sterilized simply by boiling for 2-3 minutes. You can store the lecho without a refrigerator all winter.

Lecho can be eaten the next day.

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We need:

1.3 kg of sweet pepper,

1 kg of tomatoes,

250 g onions

15 - 20 g of salt

ground black pepper to taste

2 - 3 tbsp. spoons of water.

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Preparation:

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

Cut the tomatoes into slices 3-4 mm thick.

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

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We need:

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

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

9:831 9:836 9:889

10:1393 10:1398

We need:

3 kg of tomatoes, 1.5 kg of sweet pepper, 7 large cloves of garlic, 1 glass of sugar, 1 tbsp. top of salt

10:1621 10:4

Preparation: Chop half of the tomatoes and cook for 10-15 minutes, add the bell peppers, cut into strips, after removing the seeds, peeled and chopped garlic, the rest of the chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho in sterilized jars and roll up.

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11:1125 11:1130

We need:

3 kg tomato,

2 kg of bell peppers (unpeeled 2.3 kg),

0.5-1 kg of carrots,

2 tablespoons of salt (full)

1 tablespoon granulated sugar

1 tablespoon vegetable oil.

11:151311:4

Preparation:

Tomatoes through a meat grinder, carrots - in strips, pepper - in strips. Cook tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close cans, turn on the lid, wrap.

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

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12:1122 12:1127

Lecho is one of the most delicious snacks for the winter. It is easy and quick to prepare.

Of this amount, the output is 4 liters.

12:1322 12:1327

We need:

Tomato juice -4 l

Beautiful Bulgarian pepper - 1.5 kg

Eggplant - 1.5 kg

Onions - 1 kg

Vegetable oil -150 g

Salt - 1.5 - 2 tbsp. l

Sugar - 2 tbsp. l.

Vinegar 9% - 2 tbsp l.

Garlic - 4 large cloves

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Preparation:

1. Cut the eggplants into slices, sprinkle with salt, let stand for 30-50 minutes to release the bitterness. Then rinse in cold water.

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2. Pepper for lecho to clear of seeds, cut into halves or quarters, onion - thinly rings.

3. Put everything for lecho in a large saucepan, pour over tomato juice, cover and put on low heat.

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14:187914:4

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

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

15:1023 15:1028

The pepper and eggplant lecho is ready!

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16:1648 16:4

We need:

Tomatoes - 5 kg

Bulgarian pepper - 2 kg

Carrots - 200 g

Beets - 200 g

Salt - 3 tbsp. spoons

Sugar - 1 glass

Vegetable oil - 1.5 cups

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Preparation:

First, we rinse the tomatoes, blanch them and peel them. Then we twist it through a meat grinder until puree. Put the mashed potatoes in a saucepan and put on fire.

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

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

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

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

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

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bulgarian pepper - 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic - 2 Cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. spoon

Salt - 30 Grams

Granulated sugar - 1 tbsp. spoon

Preparation:

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

Scald the tomatoes and peel them off. Next, pass through a meat grinder or blender.

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

When the vegetables are soft, add the pepper and zucchini. Season with salt and simmer for 5 minutes over medium heat.

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

Put the finished lecho into sterilized jars. The jars should be turned over and covered with a blanket until they cool completely.

18:191218:4

We need:

Bulgarian pepper - 3 kg

Tomatoes - 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Potted pepper - 8 pieces

Vegetable oil - 200 g

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

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Preparation:

Prepare your main ingredients. Rinse vegetables thoroughly under water.

Chop tomatoes and peppers coarsely. Remove all unnecessary parts.

Twist the tomatoes in a meat grinder. Put the resulting mass in a saucepan.

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

The jars must be sterilized using the oven.

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

19:206019:4

Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper - 2 kg

Hot pepper - 1 piece

Sugar - 1 glass

Vegetable oil - 1 glass

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

Preparation:

Soak the beans overnight and then boil until tender. Rinse well.

Grind the tomatoes in a meat grinder or with a blender.

Pour the tomatoes into a large saucepan, add salt and sugar. Cook for 20 minutes.

Add chopped peppers and simmer for 15 minutes.

Now put the beans, pour in the oil and cook for 10 minutes.

At the very end, pour in vinegar, mix and remove from heat.

Pour the finished lecho into sterilized jars.

21:2264 21:4

We need:

Pepper - 3 kg

Tomato paste - 500 g

Water - 800 g

Sugar - 200 g

9% Vinegar - 100 g

Salt - 1 tbsp spoon

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Preparation:

1. Wash the bell pepper, dry it and peel it of seeds, tails, cores. You can cut the pepper into thin strips or cubes - this is at the request of the hostess. 2. Next, the recipe for cooking lecho with tomato paste moves on to the sauce. To do this, combine the tomato paste with water in a tall saucepan. Add sugar and salt. Mix everything thoroughly until a homogeneous consistency is obtained. Pour in vinegar. 3. When the paste is well dissolved, the pot can be put on fire. Bring the mass to a boil. 4. When the sauce has boiled, you can add chopped peppers to the saucepan. Bring to a boil again and simmer. 5. Depending on the quality of the pepper and the size of the pieces, it will take about 30-45 minutes to cook. If desired, hot pepper can be added during cooking in lecho with tomato paste at home. When the lecho is ready, you can immediately roll it up hot in jars for the winter. In this case, it is better to cover the jars with a towel or blanket for about 25-30 minutes.

We need:

Pepper - 2 kg

Tomatoes - 3 kg

Sugar - 4 tbsp. spoons

Salt - 2 tbsp. spoons

Apple cider vinegar - 2 tbsp. spoons

Peppercorns - 5-7 pieces

Ground allspice - 1-2 tsp

Cloves - 4 pieces 22: 2980

Preparation:

1. The first and rather lengthy stage is the preparation of all the ingredients. First you need to wash the tomatoes, remove the tails and cut into small pieces.

2. The recipe for cooking lecho in Bulgarian assumes an absolutely homogeneous tomato sauce. Therefore, the tomatoes should be minced or beaten with a blender until puree.

3. Pour the resulting tomato juice into a large saucepan with high sides and put on fire. After boiling, reduce heat to low and cook for about 15 minutes.

4. In the meantime, you can wash, peel off seeds and tails, cut pepper into thin rings.

5. When the tomato has boiled down a little, you can send the pepper there. Do not be intimidated by its quantity, it will settle pretty soon.

6. Now you can stir and simmer for about 5 minutes. To make the Bulgarian lecho at home fragrant, combine pepper and cloves in a mortar, grind thoroughly.

7. Salt lecho, add spices and sugar. Stir well and cook over low heat for about 15-20 minutes. Add vinegar about 5 minutes before the end of the process.

8. When the pepper becomes soft, the lecho can be sent to jars and rolled up.

We need:

Tomatoes - 1.5 kg

Sweet red pepper - 3 pieces

Garlic - 3-4 cloves

Sugar - 1.5-2 tbsp. spoons

Salt - 0.5 tbsp. spoons

Preparation:

Peel and cut the pepper into strips.

0.75 kg. tomatoes - cut into strips.

Place in a saucepan, stir and cook for 10 minutes.

Cut the rest of the tomatoes into wedges, add the tomatoes to the pan, stir.

Pour in sugar, salt. Cook lecho for another 30 minutes.

Peel and chop the garlic, add to the lecho, boil.

Fold the finished lecho into prepared sterilized jars and roll up.

We need:

Carrots - 100 g

Bulgarian pepper - 8-9 pieces

Tomato - 500 g

Salt - 0.5 tbsp. spoons (no slide)

Sugar - 50 g

Vegetable oil - 60 g

Table vinegar 9% - 25 g

Preparation:

Prepare all vegetables, wash them thoroughly and peel them. Peppers will need 8-9 pcs. medium size, as in the photo. If your pepper is more or less, then vary the amount. Twist the washed tomatoes through a meat grinder (or use a chopper). Boil the resulting tomato juice with pulp for 10 minutes. Chop the peeled vegetables: large onions and bell peppers, but carrots into thin slices. Add vegetables, salt, sugar, black pepper if desired, vinegar and oil to the hot tomato. Bring the mixture to a boil, simmer, covered, for 20 minutes.

Lecho with carrots and peppers is ready! Cool it down and serve, bon appetit!

jenskiymir.com

Lecho for the winter - a selection of the most delicious recipes with photos

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

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

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

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

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

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

• Sweet pepper: 400 g
• Carrots: 150 g
• Onion: 1 large
• Tomato juice: 700 ml
• Salt pepper:

Cooking instructions

Pepper and tomato lecho recipe

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

Ingredients:

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

Algorithm of actions:

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

It is good to open a jar of delicious appetizing lecho in cold winter - it becomes warmer in the soul of the rhinestone!

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

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

Ingredients:

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

Algorithm of actions:

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

Such peppers are very tasty, the pieces retain their integrity, the marinade can be used for dressing borscht or making sauces.

How to cook lecho for the winter "You will lick your fingers"

The more ingredients the lecho contains, the more varied the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of a paste). The vegetables included in the following recipe create a great backing / dance. The taste of this lecho, indeed, will "lick every finger."

Ingredients:

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

Algorithm of actions:

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

Such lecho perfectly replaces the second course, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Lecho recipe for the winter from zucchini

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

Ingredients:

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

Algorithm of actions:

1. The process of preparing lecho according to this recipe also begins with the preparation of vegetables. Everything is traditional, peel and rinse the vegetables under the stream. If the zucchini is young, you do not need to cut the skin off. Zucchini, well-ripe, require removal of the skin and seeds.
2. Cut the courgettes and onions into cubes, the first larger, the second smaller. Cut the Bulgarian pepper into strips. Grate the carrots. Chop the tomatoes using a food processor / blender as helpers or, in extreme cases, using a meat grinder.
3. It is recommended to lightly fry the onions in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
4. Pour salt and sugar into the mass of vegetables. Simmer the assortment over low heat. The extinguishing time is 40 minutes. It is recommended to stir repeatedly, as the lecho can burn.
5. Pour vinegar a few minutes before the end of the stewing process. Glass containers and metal lids will just be sterilized by this time.
6. All that remains is to quickly put the fragrant and healthy lecho with zucchini in jars. Cork and wrap additionally.

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

Original cucumber lecho for the winter

Sometimes a large harvest of cucumbers shocks the owners, what to do with them, how to prepare them for the winter? Especially if the cellar is already filled with jars of your favorite salted and pickled beauties. The following recipe helps to solve this problem by making an unconventional lecho. Cucumbers, tomatoes and peppers are almost equal in it, creating an original composition.

Ingredients:

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

Algorithm of actions:

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

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

Delicious eggplant lecho

Bell peppers usually appear in the markets not alone, but in a company with the same southern guests - eggplants. This means that they can act together in different seams. The following recipe will show that lecho with blue ones is healthy and unusually tasty.

Ingredients:

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

Algorithm of actions:

1. Stage one - preparing vegetables: peel, remove the seeds from the pepper, cut the stalks. Rinse vegetables with plenty of water.
2. Stage two - chopping vegetables. Different methods: tomatoes through a meat grinder or blender. Peppers (both sweet and hot) - in strips, eggplant - in bars, garlic - just chop.
3. Stage three - cooking lecho. Mix chopped tomatoes with butter, sugar and salt, boil for 2 minutes.
4. Send both types of pepper to the marinade. Stand for another 2 minutes.
5. Transfer to the future lecho bars of eggplant and chopped garlic. Now cook for 20 minutes.
6. Finally, add the rinsed and chopped dill and vinegar essence.
7. Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Store cold.

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

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

Sweet pepper has a distinct taste and is well felt in any dish. But there are garden gifts that are ready to compete, such as garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

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

Algorithm of actions:

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

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

Delicious recipe for lecho with rice for the winter

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

Ingredients:

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

Algorithm of actions:

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

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

Lecho with beans for the winter

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

Ingredients:

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

Algorithm of actions:

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

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

A simple recipe for lecho for the winter without sterilization

Nobody likes additional sterilization, because at any moment the can can crack, and the tasty, fragrant contents have to be thrown away. In the next recipe, lecho just needs to be cooked and sealed, this is what attracts many beginners and experienced housewives.

Ingredients:

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

Algorithm of actions:

1. Cut the peeled and washed onion into half rings.
2. Washed tomatoes, cut into large cubes without a stalk.
3. Pepper, washed, without seeds and stalks, cut into strips.
4. Peeled and washed carrots must be grated (medium holes on a grater).
5. Put vegetables together, cook over low heat.
6. Add salt after half an hour. Pour in oil. Add sugar. Cook for 10 minutes.
7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
8. Expand and seal.

Lecho recipe for the winter without vinegar

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

Ingredients:

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

Algorithm of actions:

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

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

Green lecho for the winter

Traditionally, when the word "lecho" is used, everyone imagines a jar with a fiery red content. The following recipe can be very surprising as it uses red tomatoes and green bell peppers, but the combination looks even more colorful than the regular recipe. Moreover, the taste of such a lecho is amazing.

Ingredients:

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

Algorithm of actions:

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

Fast, tasty, beautiful and preserving vitamins!

How easy it is to cook lecho in a slow cooker

In recent years, the process of harvesting vegetables for the winter has become easier and easier, household appliances come to the rescue - blenders, food processors. Another important helper is a slow cooker, which will do an excellent job of cooking lecho.

Ingredients:

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

Algorithm of actions:

1. Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
2. Rinse the tomatoes, cut the stalk. Blanch in boiling water. Remove the skin (it can be removed well after blanching). Grind the tomatoes in puree with a blender.
3. Put peppers in a slow cooker, pour over tomato puree. It will also add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (Extinguishing mode).
4. Add vinegar and stand for 5 minutes. Can be placed in sterilized containers (ideally half a liter).
5. Seal. After complete cooling, remove to a cool place.

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

As you can see from the above recipes, you can add almost all vegetables growing in the country or in the garden to lecho. But there are two main ingredients - tomatoes and peppers.

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

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

Almost all recipes suggest no additional sterilization. It is enough to boil it, put it in sterilized jars and immediately seal it.

Most of the recipes contain vinegar, some contain vinegar essence. With the latter, you need to be extremely careful, keeping in mind the high concentration of the product. Some recipes suggest that you do without vinegar.

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

Recipe for economical lecho for the winter

One of the most popular and tasty preparations for the winter is lecho. It is rare to find a hostess who does not have a jar of this salad in store. And how nice it is to open this bright and appetizing dish in winter, eat it with potatoes or without any side dish at all.

In addition to its extraordinary taste, the advantages of lecho include ease of preparation.

As such, there is no strictly regulated recipe for lecho. But sweet peppers, tomatoes and onions must be present in it. You can add carrots, garlic and apples.

In this article we will describe a couple of interesting lecho recipes from our editorial staff.

"Real jam"

It is necessary to sterilize the cans and, of course, the lids. Usually 10 minutes is enough for half-liter containers. The ingredients below make three cans of this size.

1. Sweet peppers (12 pieces), plus tomatoes (1 kg), rinse very thoroughly.
2. Chop the onion (250 g) into half rings.
3. Cut the pepper into quarters, and then halve again. The pieces are large.
4. Grind the tomatoes with a meat grinder and then place in an ovenproof dish.
5. Stir in sugar (50 g), do not forget about salt (half a small spoon), add 6 allspice and black peppercorns, pour in 50 g of sunflower oil and vinegar each. And mix everything very thoroughly.
6. Top with a layer of bell peppers, then onions. Put on very slow heat. Cook, stirring occasionally, for 15-20 minutes.
7. It remains only to transfer the salad to the jars. Don't forget to turn it over. Wrap something warm.
8. Transfer to cold after 12 hours.

You can store lecho not only in the cellar, but also in the room.

Another lecho

Another easy recipe for lecho for the winter. Rice will add variety to it.

All vegetables must be thoroughly washed before cooking.

1. Pour rice (about 1 tbsp.) With boiling water, close tightly with a lid and wrap with a terry towel.
2. Scroll the tomatoes (3kg) in a blender, food processor, or meat grinder.
3. Put the resulting puree in a container and, stirring, cook it over low heat. It will take about an hour.
4. Onions (500 g) are best cut into thin half rings.
5. Chop the carrots (500 g). It is better to do this on a medium grater.
6. Chop (usually into strips) sweet pepper (500 g).
7. Add all the chopped vegetables to the tomato puree in a saucepan and simmer for another half hour.
8. Then stir in the rice, add sugar (about 1 tbsp.), Allspice and salt (to your taste), pour in oil (1.5 tbsp.). And languish for half an hour.

Put the lecho in jars, turn them over, wrap them up with something warm. Transfer to cold after 12 hours.

Economical lecho for the winter can be prepared in different ways. Based on the recipes you already have, you can improvise and come up with your own salads that suit your tastes.

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ekonomim24.ru

In general, lecho is a Hungarian dish, not Bulgarian cuisine, as is commonly believed. And the recipe for 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 well-known to extraordinary. Have you decided to prepare lecho for the winter? Then get down to business!

Lecho for the winter, recipes with photos

Lecho in Hungarian

Ingredients: 1.4 kg of green bell peppers, 600 g of tomatoes, 2 onions, 80 g of pork fat, 50 smoked bacon, 5 g of paprika, salt to taste.

Preparation: Peel the green pepper pods and cut them lengthwise into 8 pieces. Dip the tomatoes in boiling water for a few seconds, then in ice water, peel and cut into quarters. Cut the onion into half rings. Put fat in a saucepan and fry lard, cut into small cubes, until transparent, pour onion and brown until golden brown. Add the paprika, stir and place the chopped tomatoes and peppers in a saucepan. Salt and simmer over high heat. When some of the liquid has evaporated, cover and reduce heat. Simmer until tender.

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

Bulgarian lecho (no vinegar)

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

Preparation: Cut the colored peppers lengthwise into wide strips or squares. Puree from fresh tomatoes (minced or chopped in a blender) to boil 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll up in sterilized jars.

Lecho "You will lick your fingers"

Ingredients: 4 kg of tomatoes, 5 kg of pepper, 1 stack. sugar, 2 tbsp. salt, 1 cup vegetable oil, 2 tbsp. 9% vinegar.

Preparation: Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. 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 vinegar, arrange in sterilized jars and roll up.

Lecho without vinegar

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

Preparation: Pass the peeled tomatoes through a sieve or chop with a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Spread hot on 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 peppers, 500 g of carrots, 1 liter of tomato juice, 1 tbsp. salt, ½ glass of sugar, ½ glass of vegetable oil, 1 tsp. 70% vinegar, ¼ glass of water.

Preparation: 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 on sterilized jars, roll up.

Spicy lecho with onion and garlic

Ingredients: 2.5 kg of tomatoes, 1.5 kg of sweet pepper, 1 onion, 30 g of garlic, 1 tbsp. salt, 2 tbsp. sugar, ½ tsp. ground red pepper, 4-5 bay leaves, ¼ tsp. ground allspice, 1 tsp. 70% vinegar.

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

Lecho Hungarian

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

Preparation: Cut the onion into half rings, pepper into 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 the tomatoes and simmer, stirring occasionally, over medium heat for 5-10 minutes. Reduce heat to low, season with salt, add hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.

Lecho (no vinegar)

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

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

Lecho "Amazing"

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

Preparation: Chop the skinless tomatoes in mashed potatoes, mix with chopped peppers and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.

Lecho in Cossack style

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

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

Lecho in Krasnodar

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

Preparation: Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Lay everything except garlic and herbs in layers in a saucepan, pour over tomato juice, cook for 20 minutes from the moment of boiling. Then add chopped garlic and cook for another 10 minutes. Put chopped greens shortly before the end of cooking. 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 your attention.

Zucchini lecho

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

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

Spicy zucchini lecho

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

Preparation: Pass the garlic, sweet and bitter peppers 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. Spread hot on sterilized jars, roll up.

Overripe cucumber lecho

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

Preparation: Chop 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, if they are too tough, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Cucumber lecho

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

Preparation: Mix all products, except for 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 of tomato, 1.5 kg of fleshy red and green peppers, 1.5 kg of eggplant, 2 tbsp. salt, ½ cup sugar, ½ cup vegetable oil.

Preparation: Chop 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 the peppers, cut into large cubes, unpeeled eggplants into cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up. Successful preparation of lecho for the winter!

Larisa Shuftaykina

kedem.ru

It's time to prepare for the winter in full swing. It's time for sweet peppers. I add them to different salads, I also freeze them. But, I can't imagine a winter without a tasty bright lecho ... I am sharing a proven recipe.

We need: - 3 kg. tomato - 3 kg sweet pepper (peeled) - 200 gr. rast. oil "Oleina" - 200 gr. sugar - 2 tbsp. tablespoons of salt - 10 pcs. peppercorns - 10 pieces; cloves buds - 2 tbsp. tablespoons of vinegar 9%

Preparation:

1. Prepare sterile jars and lids 2. Rinse the tomatoes, mince. Transfer to a saucepan. Add rast. oil "Oleina", sugar, salt, spices and boil for 5 minutes.

Lecho is a dish that came from Hungary. Thanks to the efforts of the culinary experts, it has been transformed beyond recognition. If Hungarian housewives under lecho mean a second dish based on stewed vegetables, we have this one of the most delicious preparations for the winter. Consider how to make lecho for the winter at home.

Many housewives are looking for interesting recipes for making lecho. Their interest in the dish peaks in early fall. It is not surprising, because at this moment the active harvesting of vegetable reserves saturated with vitamins for the winter begins.

There is no single recipe for lecho. Everything is determined by taste, experience and the variety of vegetables available. Traditionally, each housewife, as she gains experience, experiments with the recipe she likes, changing the ingredients, seasonings and spices.

Lecho is a dish for the cooking process of which there are no mandatory requirements. This has contributed to the emergence of a large number of appetizer options. Some cooks add onions and carrots, others reduce the amount of sugar. Only tomatoes and bell peppers remain unchanged.

In this article, I will share five homemade lecho recipes. Even if you haven’t come across a dish before, the material will tell you how to prepare an appetizer, introduce you to the set of products and suggest the correct cooking sequence.

Calorie content of homemade lecho

Let's talk about the calorie content, benefits and dangers of homemade lecho made from bell peppers, garlic, tomatoes, onions, sunflower oil, sugar and vinegar. The calorie content of lecho is 49 kcal per 100 grams... The dish contains a lot of vitamins and minerals, phosphorus, manganese, potassium, zinc and selenium.

Lecho normalizes the digestive system, improves the condition of the skin and nails, and increases appetite. According to scientists, the substances in lecho have a beneficial effect on memory and slow down aging.

The product also has contraindications. Some ingredients in this snack are allergens that can cause swelling and rashes. If you have such problems, it is better to skip the meal in favor of fresh vegetables.

Due to the intense heat treatment, the store dish has minimal usefulness. What to say about additives and preservatives in the composition, designed to increase shelf life.

To cook lecho at home, expensive products are not needed. The main ingredients are tomatoes, bell peppers, and onions. There are other versions of the Hungarian appetizer that include carrots or fried onions. The result is always striking in its taste. If you want your lecho to succeed as well, heed the advice.

1. A ready-made winter snack is characterized by a rich red color with yellow or green blotches. The dish owes such a color palette to the vegetables and spices used. Therefore, choose vegetables responsibly.
2. The best lecho is obtained only from ripe vegetables. Sweet peppers are allowed to be taken unripe. These are orange-tinted pods. The main thing is to choose a meaty vegetable.
3. It is better to cook lecho from fleshy tomatoes. Pass their dense pulp through a meat grinder to obtain a thick puree. To remove grains and skins, wipe the tomato mass through a sieve.
4. Be careful with spices. When using herbs, do not overdo it, otherwise they will kill the aroma of the pepper. Garlic, bay leaf and ground paprika are ideal for lecho.
5. The classic lecho is based on lard. If preserving, use odorless and tasteless vegetable oil. Refined oil is the best option.

Now you know the basic subtleties and secrets of making a good lecho at home. Use them to give your food a delicate flavor, smooth and delicate consistency.

The classic recipe for bell peppers and tomatoes

I will begin the description of popular recipes with the classic version. It is ideal for preparing food for the winter. The rich composition and aromatic spices make the appetizer indispensable for the winter table.

Ingredients:

• Bulgarian pepper - 2 kg.
• Tomatoes - 1 kg.
• Onions - 4 heads.
• Dill - 2 bunches.
• Garlic - 10 cloves.
• Sugar - 1 glass.
• Vinegar - 1 tablespoon.
• Paprika and ground pepper - 1 teaspoon each.
• Salt.

Preparation:

1. Prepare the tomatoes and bell peppers. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.
2. Place a thick-walled saucepan on the stove, pour in vegetable oil. Put chopped onion in hot oil. When it's fried, add the tomatoes, salt and simmer over low heat for about 15 minutes.
3. Send the bell peppers to the saucepan. Stir the mixture, simmer for 5 minutes under the lid and 10 with the top open. Remember to stir the contents constantly.
4. After the time has passed, add chopped garlic, vinegar and sugar to the pan, and after another 20 minutes send chopped herbs, paprika and ground pepper. Simmer lecho for 10 minutes.
5. Sterilized jars are ideal for preparing snacks for the winter. Put a dish in them, roll up and place upside down. Cover the preservation with a warm blanket and leave for a day.

Video recipe

I think you have already seen that a dish with Hungarian roots and Russian improvements is not difficult to prepare. With a little patience, you will get a wonderful snack for the winter, which will saturate the body with vitamins and delight the soul with a delicious taste.

How to make lecho for the winter like in a store

Store shelves are overflowing with cans of canned food, but many hostesses still make preparations for the winter at home. And it is not surprising, because the home version combines natural products, excellent taste and benefits. It also contains no preservatives, dyes and other chemicals.

It is problematic to recreate a store-bought dish, because in industrial conditions the ingredients are subjected to intense heat treatment, but in reality.

Ingredients:

• Tomatoes - 3 kg.
• Sweet red pepper - 700 g.
• Sweet green pepper - 300 g.
• Sugar - 2 tablespoons.
• Salt.

Preparation:

1. Rinse the pepper with water, remove the stalks along with the seeds. After processing, cut into squares 2 by 2 cm.
2. After washing, cut the tomatoes in half, pass through a meat grinder, and then through a sieve. Pour the tomato paste into a saucepan, place on the stove and cook until the volume is reduced by three times.
3. After boiling, weigh the puree to determine the correct amount of salt. For a liter of pasta, take a tablespoon of salt. Return the grated tomatoes to the stove, add sugar and pepper, cook over medium heat for 10 minutes.
4. Put the hot mass in jars. Make sure the tomato paste completely covers the chunks of the peppers. Cover the jars with lids, place in a wide saucepan, pour hot water up to the hangers and sterilize for 30 minutes.
5. After the time has elapsed, remove the cans with lecho from the water and roll up. Place on the floor upside down and wrap. After cooling down, send to the place provided for preservation storage.

Video preparation

Such a homemade lecho without vinegar tastes much like a store one, but differs in the natural ingredients and maximum safety for households. You should definitely try it.

How to cook lecho like grandma's

Lecho is an excellent winter snack. The recipe, which I will share below, I inherited from my grandmother. Over the years of culinary practice, she has perfected it. I confess that the dish tastes better than "grandmother's lecho", I have never tasted it.

Ingredients:

• Sweet pepper - 30 pods.
• Tomatoes - 3 kg.
• Sugar - 0.66 cups.
• Salt - 1.5 tablespoons.
• Vinegar - 150 ml.
• Sunflower oil - 1 glass.
• Garlic.

Preparation:

1. Rinse the peppers with water, cut in half, remove the seeds and cut into long strips 1 cm wide. Place in a large bowl.
2. Wash the tomatoes. Pass clean vegetables through a meat grinder, put in a large saucepan and boil for 5 minutes. Add vinegar, sugar and salt, vegetable oil. After boiling, add pepper, stir and cook for 5 minutes.
3. Prepare the jars. Put 2 slices of pre-peeled garlic in each sterilized container, pour in the snack and roll up. Store canned food in the refrigerator or closet.

Video recipe of Grandma Emma

I recommend serving "Grandma's lecho" to the table as a separate dish or as a side dish for meat, mashed potatoes or porridge. Any combination will bring a lot of joy and satisfy culinary needs.

Homemade zucchini lecho for the winter

There are many winter foods that are suitable for storage over an extended period. Among them is zucchini lecho in tomato sauce. To get a culinary masterpiece, I advise you to use young zucchini. They have a delicate skin and soft seeds. If the vegetables are old, cut off the rough skin.

Ingredients:

• Young zucchini - 2 kg.
• Sweet pepper - 500 g.
• Tomatoes - 1 kg.
• Onions - 10 heads.
• Tomato paste - 400 g.
• Sunflower oil - 200 ml.
• Salt - 2 tablespoons.
• Vinegar - 1 tablespoon.
• Sugar - 1 glass.

Preparation:

1. Rinse vegetables with water. Pass the tomatoes through a meat grinder, and cut the onions, peppers and zucchini into half rings. Place vegetables in a deep bowl and let sit for a few hours.
2. When the tomatoes and zucchini have juiced, pour over the diluted tomato paste. Take a liter of water for the specified amount of paste. Put the container with vegetables on the fire, add salt, sugar, vegetable oil and stir.
3. After boiling, turn on low heat and simmer for 10 minutes. After the time has elapsed, pour in the vinegar, wait another 5 minutes and turn off the stove.
4. Pour the finished lecho into glass jars, roll up, put on the floor upside down and cover. An old jacket, coat or unnecessary blanket is suitable for the role of insulation. After 24 hours, check each can for leaks.

Zucchini lecho ideally complements the taste of wheat porridge, buckwheat or fried potatoes. Some housewives even use it as an additive in the preparation of hot dishes, including borscht. Lecho fills it with colors and multifaceted taste.

Cooking lecho with rice for the winter

The last to consider is my favorite homemade lecho recipe. Despite the simplicity of preparation and the use of conventional ingredients, the result is an excellent snack for the winter, which is characterized by satiety, excellent taste and "short life" - it is eaten instantly.

Ingredients:

• Tomatoes - 3 kg.
• Rice - 1.5 cups.
• Sweet pepper - 1 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Garlic - 1 head.
• Vegetable oil - 400 ml.
• Sugar - 150 g.
• Vinegar - 100 ml.
• Salt - 3 tablespoons.
• Spices.

Preparation:

1. Prepare your vegetables. Dip the tomatoes in boiling water for 3 minutes, then cover with cold water, remove the skin. Then pass through a meat grinder.
2. Rinse the bell peppers with water, remove the seeds and chop into strips, pass the carrots through a coarse grater, finely chop the onion and garlic
3. Combine the twisted tomatoes with salt, sugar and vegetable oil, stir and pour into a large enamel saucepan. Cover the container with a lid, place on the stove, bring to a boil and boil for 5 minutes.
4. Add prepared bell peppers to the pan along with onions, garlic and carrots, mix. After boiling, add your favorite spices. I add 3 cloves, a teaspoon of pepper mixture, a tablespoon of paprika, and a similar amount of mustard seeds to the lecho.
5. After 5 minutes, put the pre-washed rice into a saucepan, stir and simmer for a third of an hour over low heat. Five minutes before the end, add vinegar to the dish. At the very end, taste the appetizer. Correct if necessary.
6. Spread the hot salad in sterile jars, roll up, turn over and wrap until it cools. After that, put the preservation in a dark, cool place for storage.

Lecho with rice is easy to store throughout the year. But in my family this is a great rarity, since households willingly absorb it both in pure form and with additions in the form of boiled potatoes or

Bell pepper lecho is harvested for the winter as often as. And it’s surprising, but again I don’t remember that my grandmother or mother couldned lecho. Here is the fact that we bought it in the store, and it was Bulgarian lecho, or rarely Hungarian, I remember that for sure.

For a long time there is no Bulgarian lecho in stores and I am not sure that it is made in Bulgaria on an industrial scale. But sweet peppers can be bought at any time of the year. True, from such a pepper lecho does not turn out to be as tasty as before.

Therefore, everyone is trying to make its preparations during the mass ripening of vegetables in the open field. And rightly so. The most delicious lecho is obtained from such vegetables and is stored for a long time.

Recipes for making lecho from tomatoes and peppers, carrots and onions for the winter at home

How to cook lecho. We will now consider the simplest recipe, but very tasty, if I may say so, a classic lecho recipe for the winter, as well as a recipe for lecho from peppers, tomatoes and carrots.

Menu:

1. Pepper and tomato lecho simple and tasty

Ingredients:

Our glass = 250 ml

• Tomatoes - 2 kg
• Bulgarian pepper - 3 kg
• Bulb onions - 10-12 pcs.
• Vegetable oil - 1 glass
• Sugar - 1 glass
• Table vinegar 9% - 100 ml.
• Salt to taste

Preparation:

1. Wash vegetables and let dry or blot with paper towels.

2. Peel the tomatoes from the stalk, cut into large pieces and scroll in a meat grinder. We have thin-skinned tomatoes, so we don't peel them. If you have such a need, pour boiling water over the tomatoes for 2-3 minutes, then cool with cold water so as not to burn, and then the skin will be removed from the tomatoes very easily.

3. Cut the pepper into strips about 1 cm thick. Try to take multi-colored peppers. This will make your lecho look much more beautiful.

4. Onions can be cut into half rings, quarter-rings, according to recipe rules, all vegetables are in one dish, cut in the same way. But we will cut into cubes, I like it better.

5. We also need a glass of vegetable oil, a glass of sugar, 100 ml. tablespoon 9% vinegar and salt to taste. Usually we take 2 tablespoons for this amount of vegetables. Take coarse, stone salt, there are no additives in it.

We put the cans to be sterilized. After washing with soda or mustard, we put the cans in a cold oven, turn on the oven at 120 ° -130 ° C and, after heating to the set temperature, warm up for another 7-10 minutes. Turn off the oven, open the door and leave the jars there until needed.

Pour boiling water over the lids and leave for 5-7 minutes.

We start to cook lecho

6. Put a bowl of tomatoes on the fire. Pour in sugar, pour in vegetable oil and add salt. You can add a spoon and a half, then add salt if necessary. Add chopped onion, stir and bring to a boil.

7. After boiling, cook for 1-2 minutes and add chopped pepper. Stir and bring to a boil again, stirring occasionally. After boiling, cook for about 15 minutes. The pepper should be soft, but not overcooked. So try it, you may need a little more time or less.

8. About 1-2 minutes before the end of cooking, add vinegar. Let it boil and our lecho is almost ready. We will definitely try and at this moment we can add what, in our opinion, is missing. Think about salt.

We put it in banks

9. Pour the lecho into jars and roll up or screw the lids that you have prepared.

10. Banks are turned over with the lids down. We check to see if it is leaking where. We wrap it up with something warm and leave it to cool completely.

We usually store such lecho in a cool place, but I think it can be stored at room temperature.

Well, here we are and have prepared with you a delicious bell pepper lecho for the winter.

Bon appetit when you open it!

1. Bell pepper lecho with tomatoes and carrots for the winter

Ingredients:

• Tomatoes - 3 kg
• Pepper - 0.5 kg
• Onions - 0.5 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 250 ml.
• Vinegar 9% - 200ml.
• Sugar - 200g.
• Salt - 100g.

Preparation:

1. 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.

2. Cut the tomatoes into large slices.

3. 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.

4. Grate the 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.

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

6. Put vegetables on fire and bring to a boil. After the salad has boiled, cook for another 20 minutes.

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

8. 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.

9. Let the banks cool down and send them for storage.

We take it out in winter, enjoy the smell of summer.

Bon Appetit!

1. Video - Pepper and tomato lecho for the winter. Classic recipe

Bon Appetit!