The bell pepper lecho is very tasty. Lecho from bell pepper for the winter - you will lick your fingers

Lecho has its roots in Hungary and is traditionally prepared from three invariable and obligatory products: sweet peppers, tomatoes and onion. Everything else is an add-on.

In our country, the recipe for this dish is adapted to the products available to us and very often you can find its various variations: with zucchini, with cucumbers, with eggplant, with tomato paste, with beans, etc.

Lecho is prepared in sterilized jars and closed with sterile twist or screw caps.

You can sterilize jars in the oven for 10-15 minutes at 100ºС, steam for 30-40 minutes or in the microwave for 2-3 minutes.

Recipe lecho from bell pepper for the winter "Lick your fingers"

To prepare this amazingly tasty preparation, I suggest you collect fresh peppers, tomatoes and onions from the beds. If you don’t have your own garden, then I advise you to go to the market and buy as many of the above-mentioned vegetables as possible, because the dish turns out so tasty that you can’t drag it by the ears. Also sterilize jars and lids. So, let's start preparing.

Ingredients:

Bulgarian pepper - 2.5 kg.
Tomatoes - 2 kg.
Sugar - 1/2 tbsp.
Vegetable oil (refined) - 1/2 tbsp.
Salt - 1 tbsp. l. (with slide)
Vinegar - 9% - 1 tbsp. l.

Cooking:

To prepare lecho, you can take bell peppers of any color, but the most delicious, in my opinion, is obtained with yellow or red peppers.

1. Before we start preparing the salad, we need to sterilize the jars, wash and dry the vegetables. Pass the tomatoes through a meat grinder or chop in a food processor. Add salt and sugar to chopped tomatoes. Mix everything well and bring to a boil over low heat.

2. In the meantime, we clean the bell pepper from seeds and cut into large pieces.

3. When the tomato mass boils, pour vegetable oil into it.

4. Next, lay out the chopped pepper.

5. Bring to a boil again and after boiling, cook lecho for 30 minutes.

6. After 30 minutes, add a spoonful of vinegar and mix it off the stove. We lay out the hot lecho in jars and twist with sterile lids. We turn the jars upside down, cover them with a warm blanket and leave to cool completely.

Lecho with tomato paste for the winter from bell pepper 3 kg

This recipe stands out for its balanced content of ingredients and pleasant taste. The salad is incredibly easy and quick to prepare. Even a beginner cook can handle it. To preserve it, we need to prepare the products listed below and 6 sterilized jars of 750 ml.

Ingredients:

Sweet pepper - 3 kg.
Tomato paste - 350 gr.
Vinegar - 1/4 tbsp.
Salt - 1 tbsp. l. (with slide)
Sugar - 1/4 tbsp.
Vegetable oil - 1/4 tbsp.
Water - 4 tbsp.
Black peppercorns - 7-8 pcs.
Bay leaf - 4-5 pcs.

Cooking:

1. Cut the washed and peeled pepper into half rings and put it aside.

2. Pour water into a large deep saucepan and add all the ingredients here except for the pepper. Mix everything well and bring to a boil.

3. As soon as the mixture boils, add chopped peppers to it and cook for 20-25 minutes.

4. We put the finished lecho into sterilized jars and close the lids.

Recipe lecho from bell pepper and tomato without sterilization

I bring to your attention another simple winter salad recipe that does not require sterilization and is perfect for lovers of savory dishes.

Ingredients:

Bulgarian pepper - 3.5 kg.
Tomatoes - 2 kg.
Hot pepper - 50-300 gr.
Sugar - 2 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 0.5 tbsp.

Cooking:

1. First of all, wash and dry the vegetables. Remove seeds from peppers and cut into small pieces.

3. Then grind the chopped tomatoes to a puree state using a meat grinder or a blender.

4. The last thing left to prepare is hot pepper. Trim off the stems and clean out the seeds. Next, chop it as finely as possible with a knife or chop with a blender.

If you are a fan of very spicy dishes, then the seeds of hot peppers can not be removed.

5. We shift the chopped hot pepper into a large container with bell pepper.

6. Fill the peppers with tomatoes and put the pan on the fire. As soon as the vegetables are heated, they will begin to release moisture and will be stewed in their own juice. Pour in 1 glass of vegetable oil and half a glass of vinegar. When the vegetables begin to boil, add 2 cups of sugar and 2 tablespoons of salt. Mix everything thoroughly.

8. Cover the pan with a lid and simmer the lecho over low heat for 10-15 minutes. After this time, the lecho is completely ready. You can taste gently and adjust the taste if necessary by adding salt, sugar or vinegar.

9. We lay out the lecho in sterilized jars and roll it up or close it tightly with lids. Turn the jars upside down and leave to cool completely. The result was four jars of 700 gr. and four jars of 500 gr.

How to cook lecho from bell pepper and eggplant for the winter

There are a lot of lecho recipes, as I mentioned above. In this recipe, I want to show you how you can prepare a very tasty salad for the winter with eggplant. I think few people will refuse to try to prepare such a healthy vegetable mix. The recipe is quite simple and does not take much time.

It is advisable to choose red pepper, as it is more fleshy. Tomatoes are desirable to choose ripe and fragrant. Eggplants are better to choose young and strong, because they have practically no bitterness.

Ingredients:

Tomatoes - 1.5 kg.
Bulgarian pepper (red) - 750 gr. (without seeds)
Eggplant - 750 gr.
Garlic - 1 head
Chili pepper (red) - 1 pod
Vegetable oil - 100 ml.
Salt - 1 tbsp. l.
Sugar - 100 gr.
Citric acid - 1 tsp

Cooking:

1. Free the tomatoes from the stalks and cut into slices. Remove seeds from chili peppers. We clean the head of garlic and pass everything through a meat grinder or in a food processor.

2. Add 100 ml to the twisted tomatoes. vegetable oil, 100 gr. sugar and 1 tbsp. l. salt (not iodized) with a slide. Next, cut the sweet pepper into large cubes, and the eggplant into cubes.

3. Put the pot with tomatoes on the stove, bring to a boil and cook for 20 minutes. They should decrease in volume and change color to a darker and more saturated one.

4. Put the pepper in a saucepan with tomatoes. Boil it for five minutes to make it soft. Then we add eggplants to our cooking container, mix all the vegetables, bring to a boil and cook for 20 minutes.

5. At this stage, add 0.5 tsp for conservation. citric acid. If you do not like lemon, you can add 1 tsp. vinegar.

You can not add citric acid or vinegar at all, but on condition that this salad will be eaten within 3 months.

Once again, mix lecho and lay out in sterilized jars. You should get 3 liters. We close or roll up the jars with sterile lids, turn them upside down, cover and leave to cool completely.

Video on how to cook lecho without adding vinegar

This winter snack recipe is ideal for those who adhere to a healthy and wholesome diet. In preparations for the winter, this is very relevant and important. Prepare for yourself and your loved ones such a wonderful dish without vinegar and vegetable oil.

Ingredients:

Sweet pepper - 1 kg.
Tomatoes (fleshy) - 3 kg.
Salt (coarse) - 1 tbsp. l.
Sugar sand - 3 tbsp. l.
Greens - optional
Black pepper (peas) - to taste
Bay leaf - to taste
Cloves - to taste
Garlic - 5-6 cloves

How to make lecho from bell pepper with tomato juice

I bring to your attention a tried and tested easy recipe for lecho. In order for the appetizer to turn out really tasty, I recommend choosing red fleshy varieties of pepper. Slicing can be anything: straws, cubes, rings or half rings. There is no need to sterilize and wrap such a blank, otherwise the pepper will boil and lose its elasticity.

Ingredients:

Bulgarian pepper (peeled) - 2.5 kg.
Tomato juice - 2 liters.
Vegetable oil - 180 gr.
Sugar - 200 gr.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tbsp. l.

Cooking:

1. We clean the pepper from seeds and cut it as you like.

2. Pour juice into a large deep saucepan, pour sugar, salt and vegetable oil. Mix everything and put on fire until it boils. After boiling, boil the juice for 20 minutes.

4. Five minutes before readiness, add vinegar. Pour hot lecho into sterilized jars and roll up. We turn the jars over the lids, check whether the jars rolled up well and cover them with a warm blanket. We leave it like that for a day. The treatment is ready. Enjoy your meal!

Step-by-step recipe for lecho from pepper and suneli hops

If you do not have a chili pepper, you can replace it with 2 tbsp. l. adjika.

Ingredients:

Sweet pepper - 2.5 kg.
Tomatoes - 2.5 kg.
Vegetable oil (refined) - 1 tbsp.
Sugar - 1 tbsp.
Salt - 1 tbsp. l. (with slide)
Vinegar 9% - 2 tbsp. l.
Parsley - large bunch
Khmeli-suneli - 1 tbsp. l.
Garlic (peeled) - 1 tbsp.
Chili pepper - to taste

Cooking:

1. Cut off the stalks of the tomato, cut into large pieces and pass through a meat grinder.

Tomatoes are best used red, ripe and juicy. Then the snack will not turn out dry.

We put the resulting juice on a small fire and evaporate for 35-40 minutes until it becomes thick.

2. At this time, clean the peppers and cut into half rings or strips. Depends on the size of the peppers.

3. Add salt, sugar, vegetable oil, chili pepper and sweet pepper to the tomato sauce. Mix everything well and gently and simmer for 20 minutes. Then add chopped garlic, finely chopped parsley and suneli hops. Boil for five minutes, add vinegar and turn off the stove.

4. We lay out the lecho in sterilized jars and close the lids. Turn the lids upside down, cover and leave under the covers until completely cool.

Cooking lecho with tomato paste and garlic

Pepper lecho for the winter is not only a great snack option from a jar, but also a surprisingly tasty salad. It cooks very quickly and requires a minimum amount of ingredients.

Dish Ingredients:

Bulgarian sweet pepper - 1.5 kg.
Salt - 0.5 tbsp. l.
Sugar - 100 gr.
Carrots - 1 kg.
Garlic - 3-4 cloves
Water - 0.5 l.
Tomato paste - 1 l.
Water - 500 ml.
Vinegar 9% - 2 tbsp. l.
Sunflower oil - 100 ml.

Cooking:

1. Thoroughly wash the sweet pepper, free from the stalks with seeds and cut (size to taste).

2. In a separate container, combine salt, sugar, tomato paste and water. Mix well until smooth. Then put on fire and bring to a boil.

3. Put the chopped pepper into a pan of a suitable size and pour it with diluted tomato paste and sunflower oil. Put the pot on the fire and bring to a boil.

4 After boiling, cook for 20 minutes, stirring regularly. Five minutes before the end of cooking, add two tablespoons of 9% vinegar to the lecho (vinegar can be replaced with one teaspoon of vinegar essence diluted with water) and chopped garlic. Mix and let boil.

5. Remove the pan from the stove and immediately lay the lecho hot in sterilized jars and close it hermetically with sterilized lids. We turn the closed jars upside down, cover with something warm (for example, a blanket or a blanket) and leave it like that until it cools completely. Then we store lecho in a dark, cool place. Such a lecho can be served both as an independent snack, and as a sauce for pasta or rice.

Delicious lecho with bell peppers, carrots and onions for the winter

Lecho has always been very popular in home preservation. Despite the fact that there are many new recipes for pickling vegetables, the old proven methods are not replaceable in their simplicity. To prepare this vegetable lecho, we need: peppers, tomatoes, carrots and onions. For a more detailed appetizer recipe, see below.

Ingredients:

Sweet pepper - 1.2 kg.
Tomatoes - 4 kg.
Carrots - 1 kg.
Onion - 1 kg.
Vinegar 9% - 100 gr.
Sunflower oil - 150 gr.
Sugar - 220 gr.
Salt - 100 gr.
Pepper (peas) - 20-30 pcs.

Cooking:

1. Peeled peppers, cut as we like: straws or cubes. The size of the pieces is determined by your preferences. However, it should be borne in mind that the smaller the peppers are cut, the faster they cook. Yes, and it is much more convenient to eat them later.

2. Rub washed and peeled carrots on a medium grater. Cut onions into rings or cubes.

2. Scald the tomatoes in hot water so that the skin can be easily removed from them. Finely chop the peeled tomatoes and transfer to a large deep saucepan with vegetable oil. We cook them on low heat for 20 minutes.

3. We shift the chopped peppers, onions and carrots to the tomato mass. Pour the indicated amount of salt, sugar and black pepper there. At the end of cooking, add vinegar and, for flavor, you can add chopped parsley.

4. After boiling, cook the vegetable mass for another 30-40 minutes until the pepper is soft.

5. We lay out the hot lecho in sterile jars, twist the lids and leave them upside down under a warm blanket for a day. All! Here is such a simple and delicious cooking option for lecho. Enjoy your meal!

Lecho with bell pepper and beans - you will lick your fingers

This salad is highly respected in our family, so it is on the list of must-have preparations every year. The recipe, tested over the years, passed from my grandmother to my mother, and then to me. Such a preparation of beans and peppers is a simple, satisfying and very tasty way of canning.

Beans for this recipe are suitable for both red and white.

Ingredients:

Bulgarian pepper - 3 kg.
Tomatoes - 2 kg.
Boiled beans - 400 gr.
Onion - 2 pcs.
Garlic - 1 head
Carrots - 700 gr.
Salt - to taste
Black pepper (ground) - 1 tsp
Vegetable oil - 250 ml.

Cooking:

1. Peel the onion and cut into cubes. Cut the tomatoes into large pieces, and the pepper into half rings. We skip the garlic through the garlic press, and chop the carrots on a coarse grater.

2. Pour vegetable oil into a large container. Lightly fry onions and carrots.

3. Then add the chopped pepper here and mix.

4. Now add tomatoes, salt to taste, pour pepper, add garlic and mix everything thoroughly. Cover with a lid and simmer for 20 minutes.

5. After 20 minutes, add the prepared beans, mix and simmer for about 30 more minutes. We lay out the finished lecho in sterilized jars and close with sterile lids.

We prepare lecho with bell pepper and zucchini

And the last recipe that I want to offer you today is a salad with pepper and zucchini. Very organic taste, without excess oil, with a natural and rich taste of vegetables. Try and cook!

Ingredients:

Bulgarian pepper - 1.5 kg.
Tomatoes - 1.5 kg.
Zucchini - 3 kg.
Hot pepper - 0.5 kg.
Sugar - 1 tbsp.
Salt - 4 tbsp. l.
Vinegar - 9% - 100 ml.
Vegetable oil - 1 tbsp.
Garlic - 3 cloves
Water - 300 ml. (if there is little liquid)

Interesting fact:

In Hungary, this dish serves as an appetizer, side dish or main dish at any time of the day. It is served for breakfast with scrambled eggs. For lunch or dinner, it is usually eaten with white bread or complemented with sausage, rice, meat, noodles, etc.

That's all I have for today! Cook with pleasure and soul, involve your relatives in the preparation process, share recipes with friends. I would love your feedback in the comments. See you in new articles!

Nowadays, cooking does not stand still, the best recipes sometimes consist of the most unusual ingredients. And it also happens that the products for seaming are the simplest and most familiar, and the result is an exotic original preservation.

Despite such intricate recipes, lecho from bell pepper for the winter, this delicious vegetable preparation is present in every cellar. True, the variety of homemade lecho recipes can shock even experienced housewives.

Lecho from bell pepper for the winter "Lick your fingers"

To prepare the simplest lecho, the fruits of red and yellow color, thanks to which this dish has a truly bright and festive look. The lecho recipe is simple and easy, a novice hostess can handle it.

The dish turns out to be slightly sweet in taste, moderately sour and not spicy - you just lick your fingers! Hope you enjoy.

Products:

2 kg of tomatoes;
1 kg of bell pepper;
5 onions;
150 ml of odorless sunflower oil;
1 st. Sahara;
3 art. l salt;
50 ml of vinegar;
bay leaf, allspice and peas.

Delicious lecho for the winter "Lick your fingers" - step by step recipe with photo:

The first thing to do is prepare the peppers.

We cut the peppercorn in half, take out the middle and wash it thoroughly, let it dry or dry it with a towel and cut it.

You can cut as you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

Now let's get to the tomato. We pass tomatoes through a meat grinder, about 2 kg., You should get 3 liters of finished tomato. It is better to choose fleshy tomatoes so that the sauce is not too liquid.

If the tomato juice turned out a little less, then you can add a little water.

We put the tomato on the stove, but the pan should not be full, because then we will add onion and pepper there.

While the tomato is cooking, cut the onion and fry it in vegetable oil. Do not bring to a golden color, just to transparency, stir constantly.

When the tomato boils, add onion, salt, sugar and vinegar to it, leave to boil over low heat for 15 minutes. Then we load there the pepper cut into slices, allspice and black pepper (10 peas each) and a few bay leaves (2-3 pieces).

Boil for another 15 minutes, pour into prepared jars and roll up. From this volume of harvesting products, I got 6 jars of half a liter.

For lecho, half-liter jars are best suited, just enough for one family dinner and an open, not fully used, jar does not hang out in the refrigerator.

Banks, before placing lecho in it, need to be sterilized.

Delicious homemade pepper lecho goes great with any side dish, but goes best with boiled potatoes, rice or spaghetti.

The sauce turns out to be bright, thick, with a pleasant piquancy, and the pieces of peppers are elastic and sweetish in taste, just what you need in a cold winter.

Pepper and tomato lecho for the winter "Simple"

Ingredients:

4.2 kg sweet bell pepper;
3.2 kg of tomatoes.
1/2 cup sunflower oil;
120 grams of sugar;
35 grams of salt;
1-2 heads of garlic (to taste);
20 ml. essences of vinegar.

Lecho from bell peppers and tomatoes for the winter - a step-by-step recipe with a photo:

Weigh ingredients unprepared (without peeling or removing seeds). Pass the tomatoes through the small grates of a meat grinder, pour into a large container and put to boil. Boil 25 minutes.

Thoroughly wash the pepper and remove the seed pods, cut into small strips.

You can take multi-colored peppers, in a salad in winter they will look appetizing and interesting.

Pour granulated sugar and salt into boiling tomato juice, add sunflower oil. When everything boils together for a few minutes, add chopped sweet bell pepper.

After a quarter of an hour, pour in the vinegar. Cook another 20 minutes.

Pass the garlic through the garlic or grind with a blender, add to the vegetable salad. Boil for another quarter of an hour, stirring occasionally, pour into sterile jars.

A simple lecho of peppers and tomatoes for the winter is ready. Seal immediately, invert and leave to air cool. No need to wrap.

Recipe for lecho from tomatoes, peppers and carrots for the winter

Ingredients:

tomatoes - 2 kilograms;
bell pepper - 1 kilogram;
carrots - 1 kilogram;
vegetable oil - 5 tablespoons;
vinegar essence - 1 tablespoon;
sugar (sand) - 5 tablespoons;
salt - 1 tablespoon;
water - 1 glass.

Tomato, pepper and carrot lecho for the winter - recipe with photo:

Preparatory stage. All jars for lecho must be sterilized (as well as metal seaming lids).

We are preparing the marinade. To do this, wash the tomatoes, remove the stalks, cut into slices and twist in a meat grinder. In the resulting tomato juice with pulp, salt, add sugar and pour in vegetable oil.

Put the tomato mixture on low heat and bring to a boil. After boiling, boil over very low heat for 40 minutes, stirring occasionally.

Preparation of vegetables for lecho. Rinse carrots and bell peppers thoroughly. Cut the top layer off the carrots and cut off the ends on both sides. Remove the seeds and stalks from the bell pepper. Sweet pepper cut into large slices, carrots into strips.

Add vegetables to the boiling tomato puree and bring the almost ready lecho to a boil again. Boil for 20 minutes. After that, add vinegar essence and stir.

Pour hot tomato and carrot lecho into prepared jars and immediately roll up with iron lids.

Some housewives rub carrots for lecho on a coarse grater.

Cool jars with salad for the winter should be upside down, warmly wrapped. It can be stored at room temperature, but always out of direct sunlight.

This is a basic recipe for making pepper lecho. If desired, a variety of components can be added to its composition. For example, you can add onions, garlic, spices or fragrant herbs to a boiling lecho.

The main danger of this lecho recipe for the winter is that carrots can boil in tomato juice, become sluggish and amorphous.

This can be easily prevented by frying the carrot sticks before cooking in a separate pan for two to three minutes over high heat.

Lecho of tomatoes, peppers, carrots and onions for the winter

Products:

tomatoes - 3 kg;
sweet pepper (chopped) - 1.5 kg;
onion - 0.5 kg;
carrots - 0.5 kg;
vegetable oil - 200 ml;
table vinegar - 100 ml;
sugar - 200 g;
salt - 2 tbsp. spoons.

Cooking:

Pass the tomatoes through a meat grinder. Add sugar, vegetable oil, salt. Boil 15 minutes. Add grated carrots, vinegar and boil for another 15 minutes.

After that, put in a saucepan sliced \u200b\u200bin strips (optional, you can also squares of any size) sweet pepper, two or three chopped onions and boil for another half hour. Now you can pour into banks and roll up.

Do not be afraid to experiment, feel free to adjust the proportions of the recipe to your own taste. For example, to reduce acid, you can not put vinegar; also in all recipes, you can change the ratio of tomatoes and peppers.

Spicy tomato and pepper lecho for the winter "Carnation"

Ingredients:

60 ml. vegetable oils;
6 bay leaves;
5 grams of hot pepper;
4.5 kg of tomatoes;
a large head of garlic;
70 grams of sugar;
3-4 teaspoons salt (to taste)
2-3 onion bulbs;
1.6 kg sweet bell pepper;
a little bit of allspice.

Cooking spicy lecho from tomatoes and peppers for the winter:

Using a meat grinder or blender, make a homogeneous puree from washed tomatoes. You can pre-blanch in boiling water and remove the skin.

Put on the stove and boil for half an hour. Peel onion and pepper, cut into strips, send to a container with tomato mass. Add also spices (except garlic).

Boil for 20 minutes, remove bay leaf. Put crushed garlic, vegetable oil. Boil the mixture for a quarter of an hour, pour boiling into clean jars. Roll up vegetable salad, turn over and wrap warmly.

Lecho with tomatoes and garlic

Lecho with garlic is a simple and fragrant dish. It does not require any special equipment other than a stove to prepare it, so it is suitable for those who are engaged in canning in a not very well-equipped country kitchen.

Ingredients:

tomatoes - 2 kg;
Bulgarian pepper - 1.5 kg;
sugar - 2/3 cup;
salt - 1 tbsp. a spoon;
garlic - 10 cloves;
fresh basil (can be replaced with parsley) - 1 bunch;
vinegar (9%) - 40 ml.

Cooking:

Wash the tomatoes and cut into small pieces, put in a saucepan and cook over low heat for 20 minutes. Peel the peppercorns, rinse, cut into thin strips, chop the garlic. Send vegetables to tomatoes, season with salt, add sugar.

Stir, bring to a boil and cook for another 20 minutes. Then put the chopped greens (basil or parsley) and pour in the vinegar. While stirring, boil for 5 minutes.

Pour the finished lecho into sterilized jars, close with lids, turn over, let cool and store in a cool place.

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 for the winter with eggplant and bacon "Unusual"

Ingredients:

10 grams of black pepper and chili;
6 tablespoons of olive oil;
250 grams of bacon;
2-3 medium carrots;
3 teaspoons of sugar;
0.7 kg. sweet pepper;
2 medium sized eggplants;
salt to taste, about 1-2 small spoons;
bunch of parsley;
0.5 kg. tomatoes;
2-3 cloves of garlic.

Cooking delicious lecho for the winter with bacon:

Eggplants, carrots and peppers cut into small cubes. Simmer in a heavy-bottomed container in oil for a quarter of an hour. On the tomatoes, make cuts in the form of crossed lines, dip in boiling water for a minute and remove the skin.

Grind in a blender. Cut the bacon into cubes and put in a bowl with vegetables to stew. Grind greens and garlic, send along with tomatoes to almost ready vegetables.

Pour spices, stew everything together for half an hour, put in jars, roll up, wrap until completely cooled. Be sure to store at a cool temperature.

Lecho of tomatoes with mushrooms for the winter "mushroom"

Ingredients:

0.8 kg. tomatoes;
100 ml. vegetable oils;
a pinch of ground black pepper (optional)
7 ml. essences of vinegar;
20 grams of salt;
0.4-05 kg. honey agaric;
100 grams of sugar;
1.3 kg of sweet bell pepper.

Cooking lecho with mushrooms for the winter - recipe with photo:

Boil mushrooms until half cooked in a small amount of water. Drain in a colander and let the liquid drain completely.

Wash the vegetables and cut: pepper into strips, and tomatoes into slices. Pass the tomato slices through a meat grinder and, together with the pepper, throw into the pan.

Salt, pour in vegetable oil, pour sugar. Boil, reduce heat and cook for 25 minutes. Put black pepper and mushrooms in vegetables, mix. Cook for another 20 minutes. Just before removing from the stove, pour in the vinegar essence, mix.

Put the finished mushroom lecho into prepared jars, roll up with a typewriter and send to cool upside down, cover with a warm blanket.

Zucchini lecho recipe for the winter

Ingredients:

5-10 g of hot pepper;
30 g of salt;
130 ml. vinegar;
190 g of sugar;
200 g carrots;
100 g of garlic;
520 g of onion;
480 g of bell pepper;
900 g of tomatoes;
2 kg zucchini.

How to cook lecho from zucchini and tomatoes for the winter:

Using a blender, chop the tomatoes, pour the resulting tomato juice into a saucepan. Carrots (peeled and washed), grate (large), add to the tomato mass. Chop the onion into cubes, squeeze the garlic through the garlic, add also to the pan.

Peel the zucchini from seeds (if young, you can not peel it), cut into cubes, add to the salad. Cut the pepper into cubes, combine in a saucepan with the rest of the ingredients. Salt, add sugar.

Boil the mass for 25 minutes, add hot pepper, pour vinegar. Leave on fire for another 10 minutes, pour into jars prepared by sterilization, cork, leave to cool under a blanket, not forgetting to turn over.

After complete cooling, transfer the jars to a cool place. Lecho at home for the winter is ready! It remains only to enjoy a delicious salad on long winter evenings. Enjoy your meal!

Zucchini Lecho with Tomato Paste

Ingredients:

zucchini 2kg;
Bulgarian pepper 1 kg.
For the marinade: 400 g of tomato paste;
1 glass of water;
150 g of granulated sugar;
300 g rast. oils (odorless);
1 st. spoons of salt;
0.5 teaspoon paprika;
70 g of vinegar 9%.

Cooking:

Prepare marinade. Mix all ingredients and put on fire.
Slice peppers and dice zucchini.

Throw the chopped vegetables into the boiling marinade. Boil everything for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap in heat until cool.

Eggplant Lecho

Recipe Ingredients:

1.2 kg of tomatoes;
600 g eggplant;
300 g of bell pepper;
200 g of onions;
1/2 hot pepper;
50 ml of vegetable oil;
30 ml of table vinegar 9%;
1 st. l. salt;
0.5 st. l. Sahara;
1 tsp ground sweet paprika;
ground black pepper, dry spices - to taste.

From the indicated amount of ingredients, 2 liters of lecho are obtained.

Cooking:

Wash the tomatoes, cut in half and grate to get rid of the skin. You can use a meat grinder or blender. You should get about 1 liter of tomato puree. Put the saucepan with tomato puree on the stove and boil. Cut the onion into thin half rings.

Put the onion to the tomatoes, add oil, vinegar, sugar, salt and spices. Cook over medium heat for 15 minutes. Wash the eggplant, remove the stalks. Cut into pieces about 3 cm.

Bulgarian pepper peeled and cut into large pieces, as well as eggplant - about 3 cm. Peel hot peppers from seeds and cut into pieces.

Add the eggplant to the saucepan with the tomato puree and cook for 10 minutes. Then add pepper and hot pepper, cook for another 10 minutes.

To determine the readiness of lecho with eggplant and tomatoes, you need to pierce the vegetables with a knife. They should be soft, but not fall apart.

Arrange the finished lecho in sterilized hot jars, cover with boiled lids, turn over, wrap with a blanket and leave to cool completely.

Then put away for storage. Delicious and fragrant lecho with eggplant and tomatoes is ready. Bon appetit, please your loved ones.

Lecho of cucumbers for the winter

Ingredients:

tomatoes - 1.5 kg .;
sweet pepper and carrots - 300 g each;
cucumbers - 2.5 kg;
vegetable oil - 0.5 cups;
garlic - 1 head;
chili pepper - 2 pods;
vinegar 9% - 100 ml .;
sugar - 0.5 cups;
salt - 1 tbsp. a spoon.

Cooking:

We pass the tomatoes through a meat grinder, preferably cutting off the hard places from them where the stalk is attached. We also pass bitter chili peppers and garlic through a meat grinder. Now we take a red bell pepper cut with a knife into thin strips.

We rub the carrots on a large grater. It's time for the cucumbers. We will first cut the cucumbers along the entire length into four parts, and then into several more parts.

The size of sliced cucumbers should be no more than 5 centimeters. Cucumbers should not be bitter, if the skin of cucumbers is bitter, peel the cucumber from it. Then lightly fry the carrots and bell peppers over low heat in a frying pan for about 10 minutes.

We take a fairly large saucepan with a thick bottom, pour the twisted tomatoes into it, add pepper and carrots and add cucumbers. Salt, add sugar and mix well. Pour oil and put on fire.

When the salad boils, reduce the heat to a minimum and cook for about thirty minutes, while stirring the salad from time to time. 5-10 minutes before readiness, pour vinegar. Pour the finished salad for the winter into sterilized jars, roll it up and wrap it with a warm blanket.

Video - recipe: Lecho for the winter without vinegar - a simple and tasty recipe without sterilization

Lecho with tomato paste for the winter from bell pepper

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 there are no tomatoes.

Ingredients:

Bulgarian pepper - 3 kg;
tomato paste - 2 cups;
water - 3 glasses;
vinegar (6%) - 1/2 cup;
sugar - 1 cup;
salt - 1 tbsp. spoon (with a slide).

Cooking:

Peel the bell peppers from the stalks and seeds, rinse and cut into medium-sized strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mass again, add the pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.

Arrange the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool dark place.

Recipe variant: if desired, 30-40 black peppercorns can be added to the lecho along with vinegar

Lecho is the national dish of the Hungarians, but no one even remembers this anymore, considering it traditional in their country. There are many variations, but some products remain unchanged - bell peppers, tomatoes and onions.

In some countries, homemade lecho is successfully used as a side dish for sausages or meat. We used to serve it with potatoes or just eat it with bread. In Europe they often add meat products in a salad for the winter right during cooking, thereby making it a nutritious independent dish.

It is interesting to cook the classic Hungarian lecho from pepper and tomato in Hungary - at the very end of cooking, pour the dish with mashed eggs and serve immediately to the table. A side dish is not supposed to be here, you need to eat a delicious vegetable salad with a lot of fresh white bread.

“Every vegetable has its time” is a well-known Russian proverb. Used in speech when someone rushes things. And today we will take this proverb literally.

Bell pepper has gained its best strength. There they hang on a bush strong, fleshy, gained taste, color, smell. So it's time to cook lecho! After all, tomatoes are just in the juice itself. And what is needed for its preparation? Correctly! Juicy fleshy peppers and tomatoes.

Lecho is perhaps the most favorite preparation among the people. And this is no coincidence. It is prepared very quickly, stored perfectly, and finally, it is just very tasty! Even if you just eat it with bread, even serve it as an appetizer for any holiday, even add it to dishes. Therefore, everyone tries to prepare this delicious snack as much as possible. And in order to have variety, he uses different cooking methods for this.

Fortunately, there are just a huge number of recipes, even in Hungarian, even in Bulgarian. Though with carrots, even with onions, but certainly with tomatoes, or tomato paste, or with tomato juice. Let's take a look at the most delicious recipes, which can all be categorized as "you'll lick your fingers!".

All recipes are simple and do not take much time to prepare. All of them are without sterilization, except of course that empty jars must be sterilized without fail.

And the first to consider the most popular and loved by many recipe, which is prepared using tomatoes, carrots and onions.

Bell pepper lecho with tomatoes, carrots and onions - a recipe for the winter

We will need (for two 0.650 and one 0.500 liter jars):

bell pepper - 1 kg (without seeds)
tomatoes - 1.1 kg
carrots - 250 gr (2 pcs medium)
onion - 250 gr (3 medium pieces)
vegetable oil - 50 gr
sugar - 3 tbsp. spoons
salt - 0.5 tbsp. spoons
vinegar 9% - 2.5 tbsp. spoons

Cooking:

1. We wash and clean the bell pepper from the stem and seeds. To do this, cut it into two parts, and cut out the seeds along with the stalk. Then we cut it in half again and cut it across into strips about 0.7 - 1 cm wide.

Red, yellow, green, dark green! beautiful bright, saturated colors. To make the lecho beautiful, use peppers of different colors.

2. We will make a tomato from tomatoes. But in order for it to be tasty and tender, it is necessary to remove the rough skin from the tomatoes. And it is also necessary that the tomatoes are necessarily ripe, red and juicy.

And so let's take care of the skin. Place the tomatoes in a large container, or in a bucket, or in a saucepan. Previously, you can make cross-shaped incisions at the top and bottom.

We boil the kettle and pour the tomatoes so that the water covers them completely. For fidelity, you can cover them with a lid. Hold for 5 minutes, then drain the water. You can refrigerate them cold water, so the peel will be even easier to remove. Now we remove the thin skin, picking it up with a knife. We also remove the remains of the stem.

3. Cut the peeled tomatoes into two to four parts, depending on their size. And then grind into a tomato either with a meat grinder or with a blender. I use a grinder.

4. We clean the onion and cut it into very thin half rings. The thinner you cut, the lecho will be tastier.

5. Peel the carrots and three on a grater for Korean carrots. If you do not have such a grater, then use a food processor with a special nozzle for chopping carrots into thin strips.

Or just cut the carrots into very thin strips.

6. Now that all the vegetables are ready, let's start cooking. For cooking, you need a large container, either a pan with thick walls and a bottom, or a cauldron. I have my favorite cauldron, which has served me faithfully for 30 years. How many, and different things are cooked in it!

Cooking in dishes with thick walls and a bottom is better because heat is evenly distributed in it. And everything that is prepared in it is heated immediately from all sides.

In an ordinary saucepan, there is more heat near the fire itself, so if you are cooking in it, you need to stir the contents more often so that it does not burn.

7. We warm the cauldron and pour oil into it. After a minute, when the oil is also warm a little, pour the tomato into it. Bring to a boil and boil for 10 minutes.

8. Add onions and carrots with straws. Bring to a boil again. Reduce heat and simmer covered for 20 minutes. Don't forget to stir occasionally.

9. After the allotted time, add chopped pepper. We also put salt and sugar in the total mass. Stir, bring to a boil. Reduce heat and simmer covered for 25 minutes.

10. Add vinegar, do not confuse with essence. Stir and cook for another 5 minutes.

11. Banks must be sterilized in advance. First, they need to be washed with a cleaning agent, and then thoroughly scalded with boiling water, pouring it into a jar. To prevent the jar from bursting, put a tablespoon in it, and under it the blade of a knife.

Alternatively, steam sterilize the jars until they are hot. Also sterilize the lids. To do this, they should be poured with boiling water for 10-15 minutes.

You can also sterilize jars in the oven.

12. We lay out the finished lecho in jars. Do not rush to immediately fill the entire jar. Fill it first 1/3 of the way. Press down firmly with a spoon so that no air bubbles remain in the jar. It can cause the fermentation process.

Then fill the jar half way. Repeat the whole procedure. If the bubbles are hidden at the bottom, run along the edge of the inside of the jar with the blade of a knife, and release them.

13. So slowly fill the entire jar to the very top. We cover with a lid. Immediately fill the second jar, and then the third. From this amount of ingredients, you will get two 0.650 liter jars and one 0.500 liter jar. Or make three half-liter jars, and leave a little to eat. You don't have to wait until winter!

14. Now we twist all the banks one by one, starting with the one that was filled first. Then we turn them over and put them on the lid. Cover with a blanket or warm blanket. Leave in this form until completely cooled. Usually 24 hours.

15. Then we turn over the jar. See if it's leaking. If it's leaking, then you screwed the cap on badly. Open such a jar, put it in the refrigerator and eat.

16. If all the banks are in good condition, leave them in an accessible place for observation for 2-3 weeks. Then put it in a cool place, away from heating appliances. Suitable pantry or basement.

In winter, open jars and eat with pleasure a beautiful, fragrant and very tasty lecho!

All subsequent recipes are described briefly, as they partly repeat the first recipe. Therefore, each of them should be read only together with the first. So it describes in detail all the nuances and subtleties of the entire cooking process.

Now for the next recipe.

Harvesting for the winter from bell pepper with tomato juice for the winter according to a simple recipe

Despite the fact that this recipe is very simple, it is very tasty. There is nothing superfluous in it, not even vinegar. This is how lecho is prepared in Bulgaria. Although I do not live in Bulgaria, I also always cook it. And I love this delicious recipe!

We will need (for two 0.650 liter jars):

bell pepper - 1 kg
tomatoes - 1.1 kg
hot red pepper - 0.5 pcs (optional)
sugar - 2 tbsp. spoons
salt -0.5 tbsp. spoons
vegetable oil - 50 ml

Cooking:

The weight of the pepper is given in a purified form, that is, without seeds. The weight of the tomato is given as 1.1 kg, since we also need to have 1 kg as an output. 100 grams will be spent on removing the skin and remnants of the stalk.

1. To make tomato juice, we will need to peel the tomatoes. To do this, scald them in boiling water, and then remove the skin. How to do this is described in detail in recipe number 1.

2. Then cut into pieces and grind with a meat grinder or blender.

3. We wash and clean the bell pepper from the stem and seeds. To do this, cut it into two parts, and cut out the seeds along with the stalk. Then we cut it into wide and not very long strips. Approximately 5-6 cm long and 1-1.5 cm wide.

4. We heat a cauldron or other suitable dishes. Pour in the oil and after a minute pour in the tomato juice.

5. Bring to a boil and boil it for 30 minutes. It is considered correct to boil the juice until it is reduced in volume by half. I cook for only 30 minutes, as far as boiled down, that's enough.

6. Add chopped pepper, salt and sugar. Stir, bring to a boil and simmer with the lid closed over medium heat for another 30 minutes.

7. Immediately lay out in clean sterilized jars and tighten the lids.

8. We turn the jars over, cover with a blanket and hold until completely cooled. Then put in storage in a cool place.

If desired, in this recipe, in principle, as in all others, you can add red hot peppers. This is for those who like spicy food. Men especially like these dishes.

I add such a pepper to this cooking option. I add half when I put the bell pepper. So that it is not very bitter, it is necessary to clean out the seeds. They then give the most bitterness. Do this with gloves, and cut the peppers without removing them either.

According to the classic recipe

You will be surprised, but in fact there are a lot of classic recipes for preparing this dish. And they are all different. And all because this delicious snack is prepared not only at home, in Hungary, but in many European countries. And like any other popular dish, it does not have an exact recipe.

Today I am sharing with you one of those classic recipes.

We will need:

bell pepper - 2 kg
tomatoes - 1 kg
onion - 4 pcs (300 gr)
dill greens - 2 bunches
garlic - 8-10 cloves
oil - 200 ml (incomplete glass)
sugar - 200 gr (1 cup)
salt - to taste (about an incomplete tablespoon)
ground black pepper -1 teaspoon
vinegar 9% - 1 tbsp. a spoon
paprika - 1 teaspoon

Cooking:

1. Wash and clean the pepper from the stalk and seeds. Cut into large pieces about 3x4 cm in size.

2. Remove the skin from the tomatoes (see recipe number 1) and cut into slices.

3. Cut the onion into thin half rings.

4. Warm the oil in a cauldron, or a large thick-walled saucepan. Fry the onion in it over low heat until transparent. It is not necessary to fry strongly, so as not to spoil appearance dishes.

5. Add chopped tomatoes, salt. Simmer for 15 minutes.

6. Then add chopped bell pepper, bring to a boil. Cover and simmer for 5 minutes.

7. Open the lid and simmer for another 10 minutes.

8. Add chopped garlic, ground pepper, sugar, vinegar. Simmer another 20 minutes.

9. And at the end, add chopped dill and paprika. Simmer for 10 minutes.

10. Put the vegetables in prepared sterilized jars. Screw on the lid. Turn over and wrap with a blanket. Leave until completely cool.

11. Store in a cool place.

The following recipe is very fond of men.

Spicy bell pepper appetizer with tomatoes and carrots

We will need:

bell pepper -1.3 kg
tomatoes - 1.3 kg
carrots - 250 gr
hot pepper - 0.5-1 pc.
garlic - 6-7 cloves
sugar - 2 tbsp. spoons
salt - 0.5 tablespoons
vegetable oil -50 ml
vinegar 9% - 1.5 tbsp. spoons

Cooking:

1. Peel and cut the bell pepper in any of the above ways. But best of all large straws.

2. Peel the tomatoes and twist into tomato juice.

3. Chop the garlic.

4. Gorky capsicum cut smaller. Be sure to remove the seeds, and use gloves during all manipulations with pepper.

5. Grate carrots for Korean carrots.

6. Pour tomato juice into the bowl in which you will cook lecho. Bring it to a boil.

7. Add carrots and oil. Boil after boiling for 20-25 minutes.

8. Add Bulgarian and hot peppers. Cook for another 20 minutes.

9. Add sugar, salt, hot capsicum and vinegar. Cook for 10 more minutes.

10. Arrange in sterilized jars and screw on the lids.

The following recipe has become very popular along with the fact that multicookers have become very popular. In them, an appetizer can be prepared without worries and hassle at all.

How to cook lecho for the winter in a slow cooker

We will need:

bell pepper - 1 kg
tomatoes - 1 kg
onion - 250 gr
garlic - 5-6 cloves
oil - 50 ml
salt-0.5 tbsp. spoons
sugar - 2 tbsp. spoons
vinegar 9% - 1.5 tbsp. spoons

Cooking:

In this recipe, if desired, you can add carrots, which we either cut into small strips, or three on a grater for Korean carrots. You can also add hot red pepper.

1. We clean the pepper from seeds and stalk. And cut the pepper into 6-8 parts with long feathers.

2. Peel the tomatoes and either chop or twist in a meat grinder, or chop in a blender. Leave the tomatoes in chunks if desired, or make tomato juice.

3. Cut the onion into half rings, chop the garlic.

4. Pour oil into the multicooker bowl, then lay it in layers - tomatoes, onions, peppers, hot peppers, garlic. Add sugar, salt.

5. We put the slow cooker on the "Extinguishing" mode and simmer for 40 minutes. Open the lid and gently mix everything. Then close the lid and simmer for another 20 minutes.

6. Then open the lid again and taste the vegetables. They should be slightly soft, steamed. Everyone has a different multicooker, and therefore the cooking time may be different. If the vegetables are ready, add vinegar, simmer for another 5-10 minutes.

7. If the vegetables are still damp, then stew them for another 20-30 minutes. The main thing is that vinegar must be added 5-10 minutes before readiness.

8. Put the finished lecho into sterilized jars and tighten the lids. Turn over, cover with a blanket and leave to cool completely.

9. Then put in a cool place for storage.

As you probably noticed, all recipes are similar. The base is bell pepper, tomatoes, salt and sugar. The second recipe is exactly the same. It's as simple as it is delicious!

All other ingredients can be used as desired. Carrots, onions can be pre-fried, or can be stewed in tomato. Tomatoes can be cut into pieces or twisted into tomato juice.

The average time for stewing vegetables is 1 hour. In some recipes, the time is increased.

Knowing these basic parameters, you can easily come up with recipes on your own. After all, there is nothing complicated in preparing a delicious lecho. All you need is some free time, desire and a good mood!

I think that you will find all this and prepare at least a few jars of this delicious salad for the winter. And in the winter you will please your loved ones with a delicious lecho!

Enjoy your meal!

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world seaming just like that. We join the classics, where pepper is accompanied only by onions and tomatoes.

We need:

Bulgarian pepper - 3 kg (weighed in a purified form)
Tomatoes - 2 kg (+/- 20 pieces of medium size)
Onions - 10-12 pieces of medium size
Vegetable oil - 1 cup
Sugar - 1 cup
Table vinegar 9% - 100 ml
Coarse rock salt - to taste

* For this amount of vegetables, we need 2 tbsp. spoons without a slide

*1 glass - 250 ml

* Garlic can be added to taste - 3-4 large cloves

Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize jars. Convenient way in the oven:

We wash jars and lids with a brush with soda (!).
We put in a cold (!) oven at 120-130 degrees Celsius.
After heating the oven to the set temperature, we keep the jars there for 5-7 minutes. We make sure that the jars are completely dry.
Pour the lids with boiling water - for 5-7 minutes.

Let's get to the vegetables.

Wash the colorful set of ingredients well. Clean the peppers and onions.

Cut the peppers lengthwise into 4 pieces. The last cut is across, in increments of about 1 cm, to make short strips.

Let's move on to tomatoes.

The general rule for all recipes is lecho.

If the tomatoes are thin-skinned, simply cut and interrupt on a brander or twist in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the butt) and scald it with boiling water. Then the tomatoes are very easy to peel and twist already without the skin.

We clean and cut the onion the way you like it in the finished salad: half rings, quarter rings or a medium cube.

For stewing, we use large dishes - enameled or stainless steel.

We put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can immediately add salt. Although the taste, the color - there is no comrade. For the first time, we advise you to add salt at the end of the stew, adjusting the salinity to your tastes.

Stir the puree and add the chopped onion. Stir again and heat to a boil, stirring occasionally. Cook the onion in tomato puree after boiling for literally 1-2 minutes.

Pour the pepper, mix well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. Pepper should be soft, but not boiled. Elastic tenderness is the best texture of the protagonist of a delicious lecho.

As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into a small cube and add at the end along with vinegar.

We try lecho for salt and sugar. If necessary, add the desired accent. We love the balanced sweet and sour taste, where there is enough salt.

We shift the hot dish into sterilized jars, filling them to the top. We roll it up with an iron lid, turn it over and cover it with a blanket - for slow cooling.

Store ideally in a cool place. But it can also be done at room temperature. The margin of safety of the workpiece will last until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the children's delight "You'll lick your fingers!" will suit everyone.

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the extended line-up. We are very dedicated fans of carrots and cabbage.

Adding carrots to lecho is very simple! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots. Three large carrots, such chopping is universal.
We also love a more refined version - straws of various sizes (“Hurrah!” Grater Berner). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out tasty. With this cutting, one of the 3 main Berner nozzles also helps us.
Add thin sliced carrots along with pepper.
Further - according to the algorithm described above.

If the carrots are in thick circles (1 cm), add it to the pepper, let it boil and cook for 5-7 minutes.

Lecho without vinegar for a curious experiment

It's also delicious and keeps well. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of an experiment is not such a big consumption of products.

We ourselves were surprised how well such a seaming is stored. Of course, it is desirable to put it in a cool place (a closet on a cold balcony, loggia, in the cellar). Although, if you overcome inertia and think, thanks to tomatoes, acid in lecho is more than enough. Three to four months, such a blank will stand without problems.

The only point in the recipe - increased attention to the sterility of seaming tools and containers.

We need:

Tomatoes - 3 kg (about 30 pieces of medium size)
Sweet peppers - 6-7 large vegetables (take at least half red ones)
Sugar - 1 cup
Salt - 1 tbsp. spoon with slide
Garlic - 6-7 large cloves

How to cook is well described in the video.

note for a large cut of pepper. This method can be applied in the classic recipe.

Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for blue lovers.

We need:

Eggplant - 2 kg
Bulgarian pepper - 500 g
Carrot - 500 g
Tomatoes - 1 kg
Onion - 4 pcs. medium size
Garlic - 3-4 cloves
Sugar - 100 g
Salt - 2 tbsp. spoons without a slide
Vinegar 9% table - 100 ml
Sunflower oil - 200 ml

How to cook.

All vegetables are washed.

Cut eggplant into medium cubes. Then pre-boil the vegetables in salted boiling water - 5 minutes. And draining the water through a colander, let the eggplant cool. Such a short boil removes bitterness from the blue.

Another way to anti-bitterness: you can salt and wait until the juice stands out, then rinse in a colander. Choose the option convenient for you pre-treatment. We do not recommend doing without it. Seaming may not be bitter, but there is a high risk that it will be poorly stored.

We cut the tomatoes into large pieces and interrupt with a blender until smooth. You can also rub it on a coarse grater.

Finely chop the red pepper. We love slicing close to the classic, like in the first recipe above. Look at the photo below: you need a long straw. Peeled pepper cut lengthwise into 4 parts. For long straws, cut each part again lengthwise (!) into thin strips.

Grind the garlic the way we like it in the finished dish. We did it differently. Best Options: when the garlic is chopped into thin sticks or a small cube. Although a quick option is also suitable - to rub or push through.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use a Berner to make thin, short straws.

Saute the onion in a hot skillet with oil for 1-2 minutes. Add carrots and simmer another 3-5 minutes.

Add chopped peppers, chopped tomatoes and eggplant slices. Simmer vegetables for 35-40 minutes.

15 minutes after combining all the ingredients, add sugar.

Toward the end of the stew, put salt, and at the very end, garlic cubes and vinegar.

We shift the hot lecho into sterilized jars, roll it up, turn it over and wrap it up.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony / loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We take it easy on him. Eggplant is a specific vegetable, especially for baby food.

Choosing from two options with large summer vegetables, we often prefer a la lecho salads with zucchini. We have . It is more neutral and ridiculously easy to make from any zucchini (old ones too!), the cheapest tomato and bell peppers of any color.

That's all for today. Although no! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene. Its advantageous feature is stability during heat treatment of vegetables. This means that due to boiling and stewing, both lecho, and tomato paste, and other salad rolls with vegetable sources of lycopene contain a lot of healing carotenoid for good health.

Lecho from bell pepper for the winter is worth a short effort. "Real jam!" both guests at home and participants in the harvesting process will tell you. Involve older children in cutting vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a hand-made jar sometime in December cannot be compared with three trips to the supermarket.

And what kind of sunsets for the winter do you like to cook with the whole family? Looking forward to your feedback in the comments! See you in "Easy Recipes" - "Homemade". Sincerely, the team of authors site

Thank you for the article (3)

We continue conservation. Bell pepper lecho with tomatoes, carrots and onions is one of our family's favorite preparations. My the best recipe tastes most reminiscent of the Hungarian canned Globus. In addition to tomatoes, I always put quite a lot of tomato paste in it.

If you want to cook without sterilization, then add vinegar. And who does not like with vinegar, he will have to sterilize the jars with the finished product in boiling water for about 30 minutes. Both options in the basement are perfectly preserved in winter. All the recipes that I will present today are interesting and appetizing in their own way. Choose a recipe to your liking, or make a little bit of everything for variety.

Preparing an appetizer according to any of these recipes is not difficult. As always, the main time is occupied by the preparation of vegetables. All vegetables must be thoroughly washed, peeled and chopped. And then just stir the brew in a saucepan on the stove.

Recipe for lecho from bell peppers and tomatoes for the winter

The most popular basic blank option. Nothing extra, just tomatoes and sweet peppers. Although this is not a strict restriction. You can add carrots or onions to your taste. I put one pod of hot pepper, but this is also not important. If you do not like strong spiciness, you can exclude it, but add a few cloves of garlic.

Suitable peppers and red and green and yellow. Just be careful not to be damaged.

I’ll make a reservation right away that I don’t bother peeling a tomato. There is simply not enough time. If desired, the skin from the tomatoes can be removed.

I weigh the pepper already peeled, because there are a lot of trimmings. I also add one sharp, red pod. Who does not like, do not put it down.

2. I put a large pot on the stove for maximum heat. I pour half a glass of oil into it. And I pour the cooked tomato mass.

3. First, let it boil, then reduce the heat and stew the tomatoes for about an hour. I do not cover the lid tightly so that excess liquid evaporates. My tomatoes are large and juicy, they have a lot of juice.

If the tomatoes are dense and fleshy, not very juicy, then it is enough to stew them for 40 minutes.

4. At this time, I have time to peel and cut the peppers. I first cut it in half, clean out the insides and cut it lengthwise into several wide strips.

5. My tomatoes have been boiling for an hour, the juice has evaporated and the mass has become thick. I pour strips of sweet pepper and bitter pepper cut into small rings to them. I add fire again to boil faster. It's time to salt, pepper and add sugar.

6. After boiling, again cook on low heat for another 20 minutes. Pepper is hard and needs to be cooked longer. Therefore, I advise you to get a strip of pepper and try it. Yes, and you need to check for salt and sugar, everyone has different tastes.

7. And while it is being cooked, I sterilize the jars and scald the lids with boiling water. At the very end of cooking, pour in the vinegar, mix and remove from the stove. I pour the finished yummy, roll it up and hide it under the covers for a couple of days.

I got eight jars of 500 ml. And there's still one bowl left. We try and enjoy.

Enjoy your meal!

Recipe for bell pepper lecho with tomatoes, carrots and onions - you will lick your fingers

And this is a real vegetable platter. A large number of ingredients gives a rich, satisfying taste to the finished product. I can just eat such a lecho with a spoon from a jar. Just with bread as a complete meal. This photo shows that the tomatoes must be taken very ripe, even a little overripe. Then the sauce will be exactly red, and not red, which often happens.

Of course, you will have to tinker with this recipe. However, the richer taste of this lecho is worth the couple of hours that we spend on it. As always, most of the time is spent preparing all the components. And there are a lot of them in this recipe.

3. In the meantime, I'm cutting all the other vegetables. I pour half a glass of oil into a saucepan and put it on fire. I pour the onion chopped into half-rings there and fry it so that it only becomes transparent.

4. My carrots are cut into thin strips. You can use a grater for Korean carrots for this. Or grind as you like. It doesn't affect the taste.

5. I add carrots to the frying to the onions and stir the sauté for about five minutes. I take it off the fire. Don't forget to stir the tomatoes.

6. In the meantime, I'll take care of the peppers. Washed and de-seeded peppers cut into long, large strips.

7. My tomato sauce has been boiling for almost an hour. Well boiled and thickened. I pour fried onions with carrots and pepper strips into it.

8. You can already add salt, pour out sugar and throw in peas of allspice and black pepper. I also add chopped bitter pepper and lavrushka. I cook all this stuff with a lid for 20-25 minutes.

9. Five minutes before the end of cooking, pour in the vinegar and mix. At the end, you can also add finely chopped, or garlic cloves pressed through a press. Let it simmer a little more and take it off the stove.

Again, cooking time is relative.

10. Be sure to try whether the pepper is cooked. There are varieties that are quite tough and should be cooked longer.

11. I pour into sterilized jars. I hide under the covers for a couple of days. Then you can send it to storage in the basement. And leave a little to taste the deliciousness. Indeed, you will lick your fingers!

And finally, my favorite lecho variety. Which is as delicious as it is simple. Reminds me of Soviet times and Hungarian cans of canned food "Globe"

Classic lecho recipe with tomato paste

This video from the video channel "First Country" shows how to make a classic lecho with bell pepper and tomato paste, without adding any other products.

There are a huge number of ways to prepare lecho. I have shown only those that I prefer myself. A huge thank you to everyone who cooked with me today!

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