Lecho from bell pepper is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets fresh vegetables and fruits. It's time to prepare delicious and healthy twists, among which lecho made from sweet bell pepper is the fastest and most inexpensive. Five lungs and healthy recipes lecho are presented on this page. This the best preparations for the winter, which can be combined with one expression: “Eat it and lick your fingers!”
Classic bell pepper lecho - a recipe for the winter
The classic lecho recipe includes the most accessible and inexpensive products. Bell pepper preparations for the winter are beautiful and very aromatic, and in terms of taste and benefits they are significantly superior to store-bought twists.
For preparation you will need:
- multi-colored bell pepper - 3 kg;
- red and brown tomatoes - 2 kg;
- onions - 1 kg;
- vegetable oil - 250 ml;
- sugar - glass;
- table vinegar (9%) - 100 ml;
- coarse salt - 2 tbsp.
Preparation:
Before preparing lecho, cut the tomatoes into slices, remove the stems and grind through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.
bell pepper remove seeds and cut into approximately 1 cm strips.
Onions remove the skins and chop into medium cubes.
Advice from a housewife! Banks preferably sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise the temperature to 140 degrees and hold the jars for 5-7 minutes. Just pour boiling water over the lids and wait until they cool completely.
Let's start cooking lecho. Put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook after boiling for several minutes.
Next, add the chopped bell pepper and mix the beautiful vegetable mass.
After boiling, simmer for about 30 minutes, stirring occasionally. The pepper should soften, but not lose color and shape, which means it should retain all its beneficial properties in the treatment.
2 minutes before readiness, pour in table vinegar. We taste the dish for salt, spiciness and sweetness, and add your favorite spices if necessary. Pour the hot aromatic vegetable mixture into jars. Roll up the lids, turn them upside down and place them under a warm fur coat until they cool completely.
Bell pepper lecho is ready! A tasty and healthy preparation for the winter will be an excellent addition to meat, poultry and any side dishes.
Lecho for the winter from bell peppers with tomatoes
To ensure that there is always a rich variety on the table, housewives stock up on tasty and useful preparations. Lecho made from bell peppers and tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and preparation will not take much of the housewife’s precious time.
Let's stock up on ingredients:
Preparation:
1. Ripe tomatoes must be thoroughly crushed in a blender or rubbed through a sieve to obtain a paste. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.
2. First remove the seeds from the peppers and cut them into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.
Note! If foam forms on the surface, you can simply stir it instead of skimming it off.
3. 2-3 minutes before the lecho is ready, add vinegar and a little allspice. It is important to ensure that the bell pepper is cooked, but remains crispy and does not lose its bright color and shape.
It is advisable to immediately pour hot lecho into clean jars! First, it is better to put the peppers in jars, and then add liquid. Leftover sauce can be used in hot dishes and soups as a flavorful gravy.
Lecho made from bell peppers with tomato paste for the winter - you'll lick your fingers
More and more preparations for the winter are constantly being added to the pickles and preserves on the shelves. Caring housewives find interesting recipes, delighting family and friends with delicious and healthy dishes. Bell pepper lecho with tomato paste from the finger-licking dish category! Such a bright addition to everyday dishes It will definitely decorate the family table and add a summer touch to a rich winter diet.
To prepare lecho you will need:
Preparation:
- Remove the seeds from the bell pepper, wash it and cut it into large cubes.
- Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and add the prepared pepper to it.
- Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose color and crispness.
- During cooking, you can prepare sterilized jars in the oven (5 minutes at t=120 o).
The finished product does not need to be insulated or cooled; the jars can be stored in a cabinet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holiday and a delicious summer addition to everyday family dinners!
Lecho with tomato juice and bell pepper for the winter
I want a tasty, spicy addition to every meal! Some people like pickled cucumbers, while others like hot chili seasonings. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter that goes well with meat and vegetable dishes, decorate festive table, and satisfied guests will unanimously ask for more.
Preparation:
Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough; add garlic at the end of cooking for piquancy and preserve the aroma.
The marinade should be brought to a boil on the stove and immediately add the chopped pepper.
The pepper can be added in portions or all at once, depending on the size of the pan and the size of the pieces. Cook for no more than 10-15 minutes.
Place boiled peppers in sterilized jars and add hot juice. For a half-liter jar, just put 1/2 teaspoon of chopped garlic.
Roll up the finished lecho, wrap it and wait until it cools completely. It's nice to open such a bright jar. cold winter and to celebrate a Merry New Year!
Winter lecho made from bell peppers and carrots - you'll lick your fingers
Many housewives prefer to close their lecho for the winter Bulgarian recipe. It definitely includes colored peppers, carrots and more granulated sugar. The result is a wonderful aromatic dish with the inscription on the jar: “You will lick your fingers!”
This salad is one of the most popular varieties of home canning: almost every housewife has a couple of recipes in her stash delicious lecho.
An appetizing lecho that will be an excellent side dish for most meat dishes home cooking in the cold season.
1 Lecho from bell pepper
Products:
3 kg of tomatoes;
5 kg of sweet bell pepper;
0.5 kg of onions;
5-6 pcs. carrots;
0.5 tbsp. Sahara;
1 tbsp. spoon of salt;
1 tbsp. vegetable oil;
2 tbsp. spoons of vinegar essence;
3 tbsp. spoons of spicy tomato sauce.
Preparation:
Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place.
2 Lecho “Family”
Products:
3 kg of tomatoes;
10 pods of large fleshy pepper;
10-15 large cloves of garlic;
1 tbsp. Sahara;
1 tbsp. spoon with salt on top;
1-3 pods hot pepper or 1 teaspoon ground pepper or.
Preparation:
Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Tomatoes, spicy and sweet pepper Grind in a blender or pass through a meat grinder. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up.
3 Lecho with carrots
Products:
500 g each of carrots, onions and sweet peppers;
2 kg of tomatoes;
1 tbsp. sunflower oil.
Preparation:
Peel and wash the vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat in a saucepan sunflower oil. Add the onion, simmer for 5 minutes, add the carrots and boil for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt the lecho and keep on low heat for a couple of minutes. Place in sterilized jars, seal tightly and wrap the jars in a “fur coat”.
4 Lecho for the winter from peppers and beans
Products:
1 kg bell pepper;
2 kg of beans;
4 kg of tomatoes;
1 kg of onions and carrots;
1 glass of sugar;
3 tbsp. spoons of salt;
0.5 liters of sunflower oil;
3 pods of hot pepper;
6 large heads of garlic;
2 teaspoons 70% vinegar.
Preparation:
Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Also cut the washed tomatoes and peppers (with seeds and stalks removed) into cubes. Place the prepared beans, tomatoes, peppers and onions into the pan. Add salt, sugar and butter, stir. Place on the fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, place them in the pan. Pour in acetic acid and stir. Place the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.
5 Lecho “Delicious”
Products:
Bell pepper lecho
2.5 kg of tomatoes;
1 kg bell pepper;
1 large onion;
4-5 cloves of garlic;
1 tbsp. spoon of salt;
2 tbsp. spoons of sugar;
½ teaspoon ground red pepper;
4-5 bay leaves;
¼ teaspoon ground allspice;
1 tbsp. spoon of table vinegar.
Preparation:
Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes until the foam completely disappears. To remove seeds, wipe tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings. Place peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and add the chopped garlic. If you wish, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll it up.
6 Cucumber lecho
Products:
1 kg of sweet pepper;
2.5 kg of tomatoes;
5 kg of cucumbers;
Head of garlic;
200 g sugar;
200 ml 6% vinegar;
200 ml refined sunflower oil;
3 tbsp. spoons with salt on top.
Preparation:
Mince the tomatoes and peppers, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers, cut into slices, into the mixture, boil and cook for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Place hot lecho in sterilized jars, roll up, wrap and leave until completely cool.
7 Eggplant lecho
Products:
2.5 kg of eggplants;
1 kg of multi-colored bell peppers (red, yellow, green);
200 ml vegetable oil;
2 large heads of garlic;
3 liters of tomato juice (can be replaced with diluted tomato paste);
100 g 6% vinegar;
Hot pepper - optional;
A small bunch of parsley and dill each;
1 tbsp. spoon of salt;
0.5-1 tbsp. Sahara.
Preparation:
Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness. Pour vegetable oil into the pan and bring to a boil. Pour in carefully tomato juice, put sugar, salt, add vinegar. After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool.
8 Homemade dietary treatment (without vinegar)
Products for 4 liters of ready-made lecho:
1.5-2 kg of red bell pepper (if you use green pepper, you will have to store the preparation in the refrigerator);
3 kg of tomatoes;
2 large carrots;
3 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
5 buds of cloves;
10 peas of allspice;
Grated garlic and minced hot pepper- to taste.
IMPORTANT:Do not add onions to lecho according to this recipe - they cannot be stored without vinegar.
Preparation:
Peel the sweet pepper from seeds and cut into strips. Grate the carrots coarse grater. Remove the skin from the tomatoes - to make the job easier, dip them in boiling water for 5 seconds, and then in cold water. Finely chop the pulp, heat until almost boiling, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour the juice over the vegetables, stir, and put on the fire. Bring to a boil, stirring occasionally, and cook for 10-12 minutes. Place in sterilized jars, cover with lids and pasteurize liter jars 10 minutes. Store in a cool, dark place.
9 Lecho classic
Products:
1 kg of tomatoes and sweet peppers;
100 g bacon;
2 large onions;
2 teaspoons ground white pepper;
Ground black pepper on the tip of a knife;
Preparation:
Wash all vegetables thoroughly, remove seeds from peppers, peel onions. Pour boiling water over the tomatoes and cut into 4 slices. Cut the pepper into longitudinal strips, cube the bacon, chop the onion. Fry the bacon until translucent, then add the onion to the pan and simmer everything together for 7 minutes.
Add tomatoes, season with black and white pepper, salt, stir. Cook over low heat for another half hour. The lecho is ready when the vegetables become soft. Transfer the vegetables into heated dry jars and roll up.
Lecho prepared according to any of the proposed recipes will be a worthy alternative to both store-bought and homemade ketchups.
10 Simple treatment
Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.
Products:
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.
11 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.
Products:
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.
12 Lecho stew
This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.
Products:
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, peel them, and cut them 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: if you are going to serve 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.
13 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.
Products:
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.
14 Lecho with garlic
Lecho with garlic is a simple and aromatic 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.
Products:
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.
15 Lecho spicy
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.
Products:
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).
How to prepare lecho:
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.
16 Lecho with horseradish
If you like dishes with horseradish, then it can also be used to prepare lecho.
Products:
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.
« Super chef"Wishes you bon appetit!
The recipe for lecho is classic dish Hungarian cuisine has long been popular among housewives not only in its homeland. A bright and fragrant lecho for the winter - it’s simple, universal, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.
Lecho can be called canned salad, which will preserve the taste of summer and easily compensate for the lack of vitamins during the cold season. IN different countries it is consumed both as an independent dish and as a side dish for fried meat, and with white bread or pancakes, and with pieces smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a 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. Some people add more seasonings, others experiment with various vegetables And herbs, someone replaces the frying pan with a multicooker...
But there are classic rules of real treatment:
- Choose the brightest, meatiest, and sweetest tomatoes and peppers.
- It is better to peel the tomatoes before cooking. This can be done quickly by cutting their skin crosswise, dipping the fruits into boiling water for a minute, and then immediately into a bowl of ice.
- Try not to let the vegetables boil and turn into mush during the cooking process.
- If you want real taste, fry vegetables not in oil, but in lard.
- Use vinegar in minimal quantities, only for preparing 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 (at your own risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme...
- If you add garlic to homemade lecho, keep in mind that if you add 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 mandatory products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to suit available or favorite products. Various variations of lecho appeared: with carrots, eggplants, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and variety of recipes truly delicious lecho and choose the one that will be a hit in your family.
Recipe No. 1 Classic lecho with peppers and tomatoes
You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, rendered lard, paprika, sugar, salt (to taste).
Preparation. Chop the onion and place in a deep frying pan with melted lard. While it is fried over low heat until transparent, remove seeds from the pepper and cut into strips, and peel and chop the tomatoes (can be done in a blender or meat grinder). Add the pepper pieces and paprika to the frying pan with the onion and simmer for 10-15 minutes. After the specified time, add crushed 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 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an addition to potatoes, rice or pasta.
Note! If lecho is prepared exclusively for preservation for the winter, lard is replaced vegetable oil odorless, and for better preservation of the rolls, add a little vinegar (if you overdo it, your roll can be called anything you like, but not real Hungarian lecso, since vinegar greatly distorts the taste). Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.
Recipe Lecho with carrots No. 2
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.
Preparation. Finely chop the onion. Peel bell peppers, cut into pieces in large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place the onion in a frying pan with heated vegetable oil and fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add bell pepper and simmer for another 15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with eggplant No. 3
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).
Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell pepper and cut into large pieces. Cut the eggplants into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add vegetable oil and simmer for another 20 minutes. Add the peppers and eggplants and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with zucchini No. 4
You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Preparation. Cut the zucchini and onions into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Place the onions and carrots in a frying pan to fry in vegetable oil. Place the zucchini with peppers and tomatoes in a saucepan and add 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. Simmer everything together for at least half an hour until thickened, adding vinegar before the end of cooking. Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.
Recipe Lecho with rice No. 5
You will need: 1 kg bell pepper, 1 kg carrots, 3 kg tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.
Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place all the 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, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with tomato paste No. 6
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.
Preparation. Remove seeds from bell pepper and cut into large pieces. Tomato paste, granulated sugar, heat vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pepper pieces from the sauce and place in sterilized jars, then fill them to the top with hot sauce. Close with sterilized lids and roll up.
Recipe Lecho with cucumbers No. 7
You will need : 1 kg of tomatoes, 1 kg of cucumbers, a head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.
Preparation. Chop the cucumbers into pieces. Peel the tomatoes and puree in a blender. Crush the garlic in a garlic press or chop finely. Place 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, after which add coriander and suneli hops. Stir and simmer for about 10 minutes - the cucumbers should be saturated with flavor, but not become too soft. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Lecho recipe without tomatoes and without cooking No. 8
You will need: 1 kg bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), several black peppercorns, vinegar.
Preparation. Remove seeds from bell pepper and cut into large pieces. Place chopped eggplants, spices, oil and vinegar into a container and leave everything for 3-4 hours at room temperature. After the specified time, place the resulting “soft” salad in sterilized jars along with the resulting liquid. Sterilize the jars in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.
Recipe Lecho with beans No. 9
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.
Preparation. Soak the beans in water overnight and boil until tender in the morning. Peel the tomatoes and puree in a blender. Peel the bell pepper from seeds and cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After this, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe Spicy lecho No. 10
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, several buds of cloves, several black peppercorns, paprika, sugar, salt (to taste).
Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large pieces or strips. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and simmer for 10-15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Lecho recipe without oil and vinegar No. 11
You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).
Preparation. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and cut into strips. Chop the garlic very finely. Simmer the tomatoes with garlic for 10 minutes, then add spices and chopped pepper to the mixture and simmer for another 20-30 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with beets No. 12
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).
Preparation. Bake the beets in the oven until soft, then grate them 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. Mix everything, add 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, put the lecho into jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.
Recipe Lecho assorted peppers No. 13
You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).
Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell and Tarkin peppers and cut into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho-ragu “All vegetables at once” No. 14
You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.
Preparation. Peel the tomatoes, grind half in a blender, chop half into large pieces. Remove seeds from bell pepper and cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. Grate the carrots on a coarse grater. Chop the onion and place in a preheated deep frying pan with vegetable oil. As soon as it turns golden, add all the chopped vegetables and spices there. Mix everything and simmer with the lid open over low heat for about an hour until thickened. Five minutes before cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe for Lecho in the microwave No. 15
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).
Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large strips. Peel the tomatoes, puree in a blender and place in a multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add pepper pieces. Turn on the multicooker and, without closing the lid, cook on the “Stew” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, add the vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Lecho recipe in two stages No. 16
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.
Preparation: Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Add half the tomatoes, spices and vinegar to a frying pan with heated vegetable oil. After 10 minutes, add bell pepper and simmer for another 10 minutes. Add the remaining tomatoes and continue to simmer until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
Recipe Italian Lecho No. 17
You will need: 1 kg bell pepper, 0.5 kg canned tomatoes own juice, half an onion, 2 tbsp. extra virgin olive oil, ground pepper, sugar, salt (to taste).
Preparation. Remove seeds from bell pepper and cut into large pieces. Canned tomatoes finely chop. Chop half the onion and place in a preheated frying pan with olive oil. Add chopped peppers, stir, add tomatoes. Simmer covered over low heat for about half an hour - the pepper pieces should soften, but not lose their shape. Turn off the heat, add salt, pepper, sugar, and stir everything carefully. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.
As you can see, among such a huge variety of winter lecho recipes, you can even get confused. Why not prepare several options at once? Or do you have own recipe, truly special and delicious? Be sure to share in the comments!
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-minute 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, attention should be paid 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.
