1. Wash the tomatoes, cut into 2–4 parts, cut out the stem. Grind the tomatoes in a blender. If you don’t have this kitchen device, then pass it through a meat grinder.
2. We take about 2.4–2.5 kg of bell pepper (preferably small), after you wash it, remove the green tail and cut out the seed box, then there will be just 2 kg of it. Cut the pepper into pieces convenient for you. According to the classics, cut into slices into 4-5 pieces.
3. Pour the crushed tomatoes into a large saucepan for cooking lecho and add vegetable oil(1/2 cup), sugar (1/2 cup) and salt (1 heaped tablespoon). It is better to take less sugar than the norm indicated by me, although... it depends on you. Mix everything and bring to a boil.
4. Add chopped peppers to boiled tomatoes and continue cooking for ~30 minutes. Stir frequently. Finally, pour in 3 tablespoons of vinegar, stir and set aside from the heat. Vinegar is added at the very end of cooking so that it does not evaporate.
5. Jars with lids must be sterilized. I sterilize jars in a kettle. Roll up the still hot pepper and tomato lecho and place it upside down in a blanket to cool completely. Every other day you can take it to the basement or other cool place. Lecho salad can be stored for 1 to 2 years!
Bon appetit!
Delicious lecho salad for the winter - good famous dish, which has been prepared for decades. But few people know that this dish can be both sweet and hot and spicy. The lecho salad recipe for the winter includes not only pepper and tomato. Skillful housewives add eggplants, zucchini and even rice to it. This makes the dish even more tasty and original.
This dish has a pleasant spiciness. An amazing combination of sweetness, hot spiciness and sourness make this salad exquisite and unusual. The pleasant garlic aroma gives it versatility.
You will need:
- 5 kg. sweet red peppercorns;
- 3 l. tomato juice;
- 1 kg. juicy carrots;
- a couple of hot peppercorns;
- half a two hundred gram glass of vinegar 9%;
- two hundred gram glass of butter;
- a quarter of a two hundred gram glass of salt;
- 100 gr. any greenery.
Pepper lecho salad for the winter:
- The seeds are extracted from each peppercorn. Then they are cut into approximately equal parts.
- Carrots must be washed, peeled and chopped on a regular grater.
- Hot peppercorns are finely chopped.
- All components, with the exception of only herbs and garlic, are laid out in a container suitable for subsequent cooking, covered with tomato juice and boiled for twenty minutes.
- Garlic is peeled from existing husks and crushed with a press.
- The greens are chopped as finely as possible.
- Garlic and herbs are added to the vegetable mixture, after which the entire dish is boiled for another ten minutes.
- While the cooking process is underway, you should prepare the container in which the preservation will actually take place. It must be washed and subjected to high-quality pasteurization.
- The prepared and still very hot lecho is placed into heat-treated jars and immediately rolled up.
How to make lecho salad for the winter
True lovers of culinary experiments will certainly try this preparation. An excellent combination of standard lecho ingredients combined with eggplants is no longer just a sauce, but an exquisite salad.
You will need:
- 3 kg. young eggplants;
- 1 kg. juicy carrots;
- 1 kg. sweet peppercorns;
- half kg. salad onions;
- a couple of heads of early garlic;
- one and a half two hundred gram glasses of sugar;
- a couple of tsp vinegar 9%;
- one and a half two hundred gram glasses of butter.
How to prepare salad for winter lecho:
- In order to rid eggplants of their characteristic bitterness, they should be soaked in generously salted water for a couple of hours, after which they are cut into miniature cubes.
- All the seeds are carefully removed from the pepper and then it is immediately cut into thin strips.
- Carrots are naturally washed, peeled and grated.
- The existing peel is removed from the onion and it is crushed into halves of rings.
- By analogy with onions, garlic is also peeled and then crushed with a press.
- All vegetables are transferred to a container suitable for cooking.
- In a container suitable for preparing the marinade, mix oil, vinegar, sugar and, of course, salt, and then boil.
- When hot, the marinade is transferred to the vegetables and the entire dish is boiled for about half an hour.
- While the lecho is boiling on its own, it is necessary to prepare the containers that are needed for the preservation itself. It is washed with soda and must be sterilized.
- Freshly prepared eggplant lecho is placed in thermally treated jars and transferred to a container filled with water for twenty minutes of pasteurization.
- Upon completion of this process, the jars are immediately rolled up.
Winter salad lecho with rice
Adding rice to lecho makes an excellent independent snack from an ordinary snack. hearty dish who are so pleased to pamper themselves and their loved ones on a cold winter evening. The beauty is that you don’t even need to warm it up. Even when cold, this dish is amazingly tasty.
You will need:
- floor l. oils;
- 1 kg. salad onions;
- 1 kg. sweet peppercorns;
- 1 kg. juicy carrots;
- two hundred gram glass of sugar;
- a couple of st. l. salt;
- a couple of two-hundred-gram glasses of rice;
- 1 hot pepper.
Simple salad for winter lecho:
- The onion must be peeled and chopped into thin halves of rings.
- All the seeds are carefully removed from the pepper, and it is cut into thin strips.
- The carrots are washed, immediately peeled and cut into strips like peppers.
- Tomatoes are literally immersed in boiling water for seconds, after which the skin is simply removed. Only after that they are cut into tiny pieces.
- Prepared vegetables are placed in a container suitable for further cooking, salted and sprinkled with sugar, mixed with rice and butter, and then boiled for forty minutes.
- While the lecho is being prepared, you should pay attention to the container in which further preservation will be carried out. It is washed with soda and immediately subjected to the necessary sterilization.
- The finished product is placed in jars treated at high temperature and transferred to a container filled with water, where they are subjected to fifteen-minute sterilization.
- After this, the jars are immediately rolled up.
- They should cool upside down and securely covered.
Tip: you can also include oil in this lecho. Literally half a glass of regular vegetable oil and this salad will be transformed beyond recognition. The rice will be more crumbly, and the dish itself will be more nutritious. But use only a product that is classified as refined. It has no odor, and accordingly it will not interrupt the exquisite aroma of peppers and tomatoes.
Zucchini lecho salad for the winter
This dish goes especially well with potatoes. Tender zucchini in vegetable filling it turns out fabulously tasty. You will certainly like this salad, because its taste is so refined and unique.
You will need:
- a couple of kg. tomatoes;
- a couple of kg. sweet peppercorns;
- a couple of kg. young zucchini;
- half a two hundred gram glass of butter;
- a couple of st. l. Sahara;
- one and a half tbsp. l. salt.
Zucchini lecho salad for the winter:
- The tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is removed from them completely effortlessly. Peeled tomatoes are crushed in a regular meat grinder.
- The zucchini must be cleaned and then cut into tiny cubes.
- The seed capsule is removed from the sweet peppercorns and they are also cut into miniature cubes.
- In a container suitable for subsequent actions, the chopped vegetables are mixed, butter, sugar and of course salt are added to them.
- The lecho is boiled in its entirety for about half an hour.
- During this time, the containers necessary for high-quality canning are being prepared. It should be thoroughly washed and subjected to mandatory sterilization.
- Zucchini lecho is placed in heat-treated jars and rolled up instantly.
- The cooling process of jars with such lecho should be slowed down as much as possible so that they are additionally sterilized. That is why it is recommended to turn them over and wrap them up as securely as possible.
Tip: this dish turns out tender and even sweetish. To add piquancy and spiciness to it, you can add garlic and hot pepper. In this case, the dish will turn out even more aromatic and delicious. Only garlic must be added at the final stage of cooking so that it does not lose its characteristic aroma and taste.
Simple salads for the winter
There is essentially nothing special about this treatment. It can even be called classic. It differs only in the use of tomato paste instead fresh tomatoes. Due to this, the workpiece is made much faster and easier. Of course, it is impossible to say that such a dish is healthier. But it is incredibly tasty, despite the ease of preparation.
You will need:
- 4 kg. sweet peppercorns;
- 4 two hundred gram glasses of tomato paste;
- 5 two hundred gram glasses of water;
- a couple of st. l. salt;
- two hundred gram glass of sugar;
- a couple of st. l. vinegar 9%;
- two hundred gram glass of butter.
How to prepare lecho salad for the winter:
- The first step is to prepare all the containers necessary for the full implementation of the conservation process. It needs to be washed with soda and subjected to mandatory pasteurization.
- An equally important step is preparing the pepper itself. It must be washed and all the seeds carefully removed, after which it is cut into thin strips.
- Water is poured into a container suitable for all further manipulations and mixed with the paste.
- Butter, sugar and of course salt are added to the same mixture. All components are mixed with special care.
- Boil the tomato mixture and immediately add chopped pepper and boil for no more than a quarter of an hour.
- Finally, vinegar is added and the mixture is boiled for another couple of minutes.
- The finished lecho is transferred to already thermally treated jars and rolled up immediately.
Important! The time allocated for cooking pepper must be strictly observed. If you shorten it, it won’t be ready. And if you overdo it, it’s even worse - it will boil over and lose its shape.
Lecho salad for the winter with onions is incredibly easy to prepare. The most difficult thing in this process, perhaps, is preparing the products. But you can easily deal with it too. The result, after so much effort, will certainly please you.
In addition, such blanks store incredibly well even in very warm rooms. The acid contained in tomatoes contributes greatly to this. It is thanks to them that many recipes exclude vinegar. And letcho cucumber salad for the winter turns out to be even more nutritious and healthy.
The summer period of preparing lecho for the winter, vegetables, berries, fruits and others is coming to an end. plant products. Almost every home has a supply of prepared jars of pickles and pickled tomatoes and cucumbers. But for some reason, few people prepare lecho. Maybe someone doesn’t know that you can prepare this at home delicious dish. You still have time to fix everything and prepare medicine for the winter.
This is a vegetable dish prepared from sweet peppers according to a special recipe. Here are some recipes you can use delicious lecho for both summer and winter diets.
Lecho is an amazing summer and winter dish. Its preparation does not require any special skills or exotic products, and the result, as a rule, is beyond praise and pleases even the most sophisticated gourmets. Try it, we hope that you will also like the invention of the ancient Magyars.
5 secrets of preparing delicious lecho
-Use only ripe and high-quality tomatoes for preparing lecho; using substandard (second-rate) fruits will negatively affect the final result.
-You shouldn’t cook lecho for too long. The pepper should remain somewhat harsh, then you will get a really tasty product.
-When adding aromatic herbs to lecho, remember that parsley, basil, cilantro, marjoram and thyme go perfectly with tomatoes and bell peppers. Moreover, the product is best stored if you use dried herbs rather than fresh ones. It should be put together with pepper. If you make it with fresh herbs, then put them in the pan 5 minutes before the lecho is ready and then pour in the vinegar.
-The meatier the tomatoes are, the tastier the lecho will be. You can also take thin-walled green pepper, this will add piquancy to the final product.
-In the original basic recipe Hungarian lecho necessarily contains three products - tomatoes, bell peppers and onions. But in fact, you can do without onions, especially if you are not preparing a side dish for meat or a dish with sausages, but an appetizer that you will be storing away for the winter.
Simple treatment
Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.
Ingredients:
Ripe tomatoes - 4 kg,
Bell pepper (green or multi-colored) - 4 kg,
Sugar - 1 glass,
Salt - 2 tbsp. spoons.
Preparation:
Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enamel pan and set to cook, let it boil, reduce the heat to low and cook for 15 minutes.
Peel the bell pepper from stalks and seeds, rinse, lightly dry with a towel and cut into medium strips. Place in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook the lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator.
Lecho with vinegar and tomato paste
This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason no tomatoes.
Ingredients:
Bell pepper - 3 kg,
Tomato paste - 2 cups,
Water - 3 glasses,
Vinegar (6%) - 1/2 cup,
Sugar - 1 glass,
Salt - 1 tbsp. spoon (with a slide).
Preparation:
Peel the bell pepper from stalks and seeds, rinse and cut into small strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mixture again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Place the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool, dark place.
Recipe option: if desired, you can add 30-40 black peppercorns to the lecho along with vinegar.
Lecho stewed
This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.
Ingredients:
Bell pepper (red thick-walled) - 1 kg,
Ripe tomatoes - 1 kg,
Water - 150 ml,
Sugar - 1/4 cup,
Salt - 1 teaspoon.
Preparation:
Peel the bell pepper, rinse and cut into small strips, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin, cut into small pieces.
Add tomatoes, salt and sugar to the peppers, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes should be completely boiled.
Advice from Passion.ru: if you are going to serve the lecho right away, then 5 minutes before it is ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.
Lecho with herbs
Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer.
Ingredients:
Ripe tomatoes - 2 kg,
Bell pepper - 2 kg,
Sugar - 1/2 cup,
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried parsley - 4 teaspoons (heaped),
Dried basil - 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns - 15 pcs.,
Cloves - 3-4 pcs.
Preparation:
Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat.
Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.
If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.
Lecho with garlic
Lecho with garlic is a simple and flavorful dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.
Ingredients:
Tomatoes - 2 kg,
Bell pepper - 1.5 kg,
Sugar - 2/3 cup,
Salt - 1 tbsp. spoon,
Garlic - 10 cloves,
Fresh basil (can be replaced with parsley) - 1 bunch,
Vinegar (9%) - 40 ml.
Preparation:
Wash the tomatoes and cut into small pieces, place in a saucepan and simmer for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.
Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.
Advice from Passion.ru: to prepare this lecho you can also use a meat grinder, in this case pass the tomatoes and garlic through it, otherwise proceed as indicated in the main recipe, only reduce the cooking time of the tomatoes to 10 minutes.
Lecho acute
This recipe is especially for those who love savory snacks. The dish is perfect with strong drinks, fried meat, and grilled sausages. Well, of course, it can be prepared for the winter. Additionally, you can use it to make homemade pizza.
Ingredients:
Bell pepper - 1.5 kg,
Chili pepper - 3 pcs.,
Ripe tomatoes - 2 kg,
Black peppercorns - 20 pcs.,
Onions (large) - 2 pcs.,
Sugar - 1/2 cup,
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (heaped).
Preparation:
Pass the tomatoes through a meat grinder along with onions. Peel the bell pepper and chili from seeds and cut into thin “feathers”. Place all the vegetables in an enamel pan and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, remembering to stir occasionally to avoid burning.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.
Lecho with horseradish
If you like dishes with horseradish, then it can also be used to prepare lecho.
Ingredients:
Ripe tomatoes - 1 kg,
Bell pepper - 1 kg,
Horseradish root (fresh) - 50 g,
Sugar - 1/3 cup,
Salt - 1 tbsp. spoon,
Vinegar (6%) - 100 ml.
Preparation:
Grind the tomatoes and horseradish, place them in a saucepan, let them boil and cook for 10 minutes. Add seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cool) or place in sterilized jars and store in a cool place.
Advice: If you think that 50 g of horseradish is not enough for a distinct spiciness, you can add a few more cloves of garlic or add a couple of chili peppers. In addition, you can season the lecho with cilantro or thyme.
passion.ru nt
Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. It's very simple vegetable dish, but at the same time very tasty. Close the lecho for the winter bell pepper not difficult either. This is one of the easiest preparations, which contains a minimum amount of ingredients.
I bring to your attention 7 recipes for lecho made from pepper in sweet and sour tomato sauce. IN classic recipe You only need two main ingredients - tomatoes and peppers. But you can use tomatoes instead tomato paste, add garlic for piquancy or cover vegetables without vinegar. How to do all this - read on.
Do not forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then they are sterilized over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for about 5 minutes, this will be enough. The salad is placed in prepared jars while hot.
The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and turns out very delicious snack. For the sauce you need to take fleshy tomatoes, better cream- They make a thicker sauce. The most delicious lecho made from red pepper, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper It will give a bitter taste, but there are fans of this option.
In the classic version, only tomatoes and peppers are taken from vegetables. Next I will write other options that use carrots, onions, and tomato paste.
Ingredients (for 6.3 l - 9 cans of 0.7 l):
- cream tomatoes - 3 kg
- red bell pepper – 4 kg
- sugar - 200 gr.
- salt - 2 tbsp.
- vegetable oil - 120 ml
- acetic acid 70% - 1 tbsp.
- allspice peas - 4 pcs.
- black peppercorns - 20 pcs.
Cooking method:
1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.
2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.
3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, because there is a lot of pepper and it is hard. A little later the pepper will soften and be completely covered. tomato juice. Moreover, the pepper will also release its juice. Therefore, under no circumstances should you add water; the sauce should be thick and not watery.
4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be the same.
5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.
6.Pour ready salad by banks. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the pepper in jars and then pour it tomato sauce.
7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools completely. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.
Pepper lecho with carrots and onions for the winter
This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.
Ingredients (for 12 l):
- bell pepper - 6 kg
- tomatoes - 6 kg
- carrots - 1 kg
- onions - 1 kg
- salt - 4 tbsp.
- sugar - 0.5 kg
- vegetable oil - 0.5 l
- vinegar 9% - 200 ml
Cooking method:
1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.
2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.
3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.
4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.
5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.
How to cook lecho with pepper and tomato paste
This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.
Ingredients (for 3.75 l):
- bell pepper - 2.5 kg
- salt - 1 tbsp.
- sugar - 1/2 tbsp.
- vegetable oil - 1/2 tbsp.
- tomato paste - 300 gr.
- vinegar - 1/2 tbsp.
- water - 4 tbsp.
- black peppercorns - 6 pcs.
- bay leaf - 3-4 pcs.
Cooking method:
1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.
2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.
3.Pour chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the degree of readiness. The pepper should not be too soft, because it will take a little longer to cook in the hot marinade.
4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.
A simple recipe for lecho with tomato juice for the winter
For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it ready-made.
Ingredients:
- sweet pepper— 2 kg
- tomato juice - 2 l
- sugar - 200 gr.
- salt - 2 tbsp.
- vinegar 9% - 150 ml
Pepper and other spices - to taste.
Cooking method:
1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.
2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.
3.Pour tomato juice with additives into the pan and immediately add pepper, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.
4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. On this Bulgarian lecho ready. Wait for winter and eat delicious pepper with no less delicious sauce, which can serve as a gravy for porridge or meat.
Bulgarian lecho with garlic
Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for making the famous garlic snack is for you.
Ingredients (for 8 l):
- fleshy bell pepper - 5 kg
- tomatoes - 4 kg
- vinegar 9% - 80 gr.
- sugar - 1 tbsp.
- garlic - 1 head
- sunflower oil refined – 120 ml
- salt - to taste
Cooking method:
1.As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Grind the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.
2. Wash the pepper thoroughly, remove the stem, seeds and membranes. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin and boil.
3.Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, and vegetable oil. Cook for 15 minutes.
At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.
4.After 15 minutes, add the garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out to be a moderately thick snack, very tasty and aromatic.
The most delicious lecho made from bell peppers and eggplants
Eggplant goes well with sweet peppers. This dish, stewed in tomato, will be relevant both in winter and summer.
Ingredients (for 5-6 l):
- tomatoes - 3 kg
- eggplants - 10-12 pcs. (depending on size)
- bell pepper - 12 pcs.
- garlic - 1 head
- hot pepper chili - 0.5 pcs. (to taste)
- vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
- sugar - 0.5 tbsp.
- salt - 1 tbsp.
- vegetable oil - 0.5 tbsp.
Cooking method:
1. Wash all vegetables. Cut the tomatoes into 2-4 parts and grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.
2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.
If you wish, you can pre-fry the eggplants over high heat, not until cooked, but until lightly crusted.
3. While the eggplants are standing and the tomato is cooking, sterilize the jars and lids.
4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer covered for half an hour.
5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.
Lecho with tomatoes and peppers without vinegar
If you have people in your family with gastrointestinal diseases, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. Tomatoes have quite a lot of acid, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. This appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.
Ingredients (per 1.2 l):
- tomatoes - 1 kg
- sweet pepper - 700 gr.
- vegetable oil - 50 gr.
- salt, sugar - to taste
Cooking method:
1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).
2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain the hot water and add cold water. Adding ice to cold water welcome. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.
3. Peeled tomatoes need to be pureed. This can be done with an immersion blender, chopper or meat grinder. Choose any method, it makes no difference.
4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.
5.After 10 minutes, add the bell pepper and stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.
Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red is fine) for heat.
6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.
Make it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to your dishes to refresh and renew the taste. But it’s important to always try what you cook!
Read the recipes on this page. And I look forward to seeing you on my blog many more times!
