Cooking delicious lecho for the winter. Lecho without tomatoes - and this happens! A selection of lecho recipes without tomatoes with marinades, sauces and tomato fillings

17.10.2019

In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “Culinary Eden” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!

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

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

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

Bulgarian lecho (without vinegar)

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

Preparation:
Cut multi-colored peppers lengthwise into wide strips or squares. Boil fresh tomato puree (passed through a meat grinder or chopped in a blender) by 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring. Roll into sterilized jars.

Ingredients:
4 kg tomatoes,
5 kg pepper,
1 stack Sahara,
2 tbsp. salt,

2 tbsp. 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, place in sterilized jars and seal.

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

Preparation:
Pass peeled tomatoes through a sieve or grind in a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Place hot into sterilized jars, cover with lids and pasteurize: liter jars- 10 minutes, 3-liter - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg sweet pepper,
500 g carrots,
1 liter of tomato juice,
1 tbsp. salt,
½ glass of sugar,
½ glass vegetable oil,
1 tsp 70% vinegar,
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Place hot in sterilized jars and seal.

Ingredients:
2.5 kg tomatoes,
1.5 kg sweet pepper,
1 onion,
30 g garlic,
1 tbsp. salt,
2 tbsp. Sahara,

4-5 bay leaves,
¼ tsp. ground allspice,
1 tsp 70% vinegar.

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

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

Preparation:
Cut the onion into half rings, the pepper into wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion in olive oil until translucent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer covered for another 10 minutes. Place into jars and roll up.

Lecho (without vinegar)

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

Preparation:
Remove skin from tomatoes and chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Add salt, boil for another 5 minutes, place in sterilized jars and roll up.

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

Preparation:
Grind the skinless tomatoes into a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Place in sterilized jars and seal.

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

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

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

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Place everything except the garlic and herbs in layers in a saucepan, pour in tomato juice, and cook for 20 minutes from the moment it boils. Then add chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Lecho is prepared not only from sweet peppers; resourceful cooks have come up with many recipes for lecho from other vegetables. We offer you several interesting recipes.

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

Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Place chopped zucchini and pepper into the boiling marinade and simmer for 30 minutes. 10 minutes before the end of cooking, add vinegar. Roll up and wrap until cool.

Spicy zucchini lecho

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

Preparation:
Mince garlic, sweet and bitter peppers, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Add zucchini to the tomato mixture and cook for another 20 minutes. Place hot into sterilized jars and seal.

Lecho from overripe cucumbers

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

Preparation:
Grind the tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and place on low heat for 15 minutes. Peel the cucumbers; if they are too hard, cut into slices and place in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Place in sterilized jars and seal.

Cucumber lecho

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

Preparation:
Mix all products except cucumbers and simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Place hot in sterilized jars and roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplants,
2 tbsp. salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Add the peppers cut into large cubes, unpeeled eggplant into cubes, bring to a boil, cook for 25-30 minutes, place hot in sterilized jars, and roll up.
Good luck preparing your lecho for the winter!

Larisa Shuftaykina

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

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

This collection presents the most various options lecho, sometimes including the most unexpected ingredients, but always demonstrating amazing taste.

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

In Russia, lecho is a popular preparation for the winter, but even in its fresh (hot) form it is very tasty and will allow you to diversify your usual side dishes. This lecho recipe is the simplest, it requires the least amount of labor and time from you.

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

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

Cooking instructions

Pepper and tomato lecho recipe

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

Ingredients:

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

Algorithm of actions:

Before cooking, wash vegetables, trim off the stems and remove the seeds.
Pass the tomatoes through the middle grill of a meat grinder or use a more modern and faster device - a blender.
Cut sweet pepper in the classic way– narrow strips (cut each into 6-8 pieces).
Mix the resulting tomato mass with salt and sugar. Fill with oil. Heat until boiling.
Place pepper pieces into boiling tomato sauce. Cook for half an hour. Pour in vinegar.
All that remains is to pour the lecho into hot (already sterilized) jars and seal with the same sterilized metal lids.
Additionally, cover with a warm blanket, rug or at least an old coat at night.

It's good to open a jar of delicious appetizing lecho cold winter– my soul immediately becomes warmer!

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

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

Ingredients:

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

Algorithm of actions:

Pre-sterilize the jars; you can keep them on a special stand with a hole over boiling water. Can be sterilized in the oven.
Prepare the peppers for rolling - peel and rinse. You can choose to cut into strips, slices or bars.
Mix tomato paste with water, add salt and sugar. Pour in the oil. Put the marinade on fire. Keep on fire until boiling.
Place chopped peppers into the marinade. Boil for 20 minutes. Vinegar line. Boil for another 5 minutes.
You can start laying out the lecho in jars, trying to first distribute the pepper evenly and then add marinade.
Seal with lids (metal). Additional sterilization is encouraged.

This pepper is very tasty, the pieces retain their integrity, the marinade can be used to season borscht or prepare sauces.

How to prepare lecho for the winter “You’ll lick your fingers”

The more ingredients included in lecho, the more varied the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in paste form). The vegetables included in the following recipe provide an excellent accompaniment/dancer. The taste of this lecho will truly be finger-licking good.

Ingredients:

Sweet bell pepper – 1 kg.
Carrots – 0.4 kg.
Garlic – 5-6 cloves.
Onions – 3-4 pcs. (large).
Tomato paste – 0.5 l.
Water – 1 tbsp.
Salt – 2 tbsp. l.
Sugar – 3-4 tbsp. l.
Vegetable oil – 0.5 tbsp.
Vinegar – 50 ml. (9%).

Algorithm of actions:

First, you will have to work hard to prepare the vegetables for cooking (it’s good that there is no fuss with tomatoes). Wash everything, peel the carrots, remove the seeds from the peppers, cut out the stalk. Peel the onion and garlic. Rinse all vegetables again.
You can start slicing. Pepper - in strips, garlic - in small cubes, onion - in half rings, carrots - on a coarse grater. While all the vegetables are placed in different containers, it is more convenient to add them to the lecho.
You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
Add onion and reduce heat. Simmer for 5 minutes.
Add carrots and continue simmering for 10 minutes.
Mix tomato paste with boiling water. Add salt and sugar. Stir until dissolved.
Place the pepper in a cauldron and pour in the tomato sauce. Make the fire low. Simmer for 30 to 40 minutes.
Pour in the vinegar and let sit until the lecho boils again.
Place pepper in jars and pour tomato sauce. Roll up the lids, which must be sterilized in advance.

This lecho is an excellent substitute for a second course, helping the housewife feed her family nourishingly, tastyly and beneficially for the body!

Recipe for winter lecho from zucchini

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

Ingredients:

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

Algorithm of actions:

The process of preparing lecho according to this recipe also begins with preparing the vegetables. Everything is traditional, peel and rinse the vegetables under running water. If the zucchini is young, you don’t have to cut off the skin. Well-ripened zucchini requires removal of the skin and core with seeds.
Cut the zucchini and onion into cubes, the former larger, the latter smaller. Cut the bell pepper into strips. Grate the carrots. Grind the tomatoes using a food processor/blender as assistants or, as a last resort, using a meat grinder.
It is recommended to lightly fry the onion in vegetable oil, and then add the remaining vegetables and raw tomato puree.
Add salt and sugar to the vegetable mixture. Simmer the assorted mixture over low heat. Extinguishing time – 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
Pour in the vinegar a few minutes before the end of the stewing process. Glass containers and metal lids will have already been sterilized by this time.
All that remains is to quickly put the aromatic and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, displacing the Bulgarian “guests”!

Original cucumber lecho for the winter

Sometimes a large harvest of cucumbers plunges the owners into shock; what to do with them, how to prepare them for the winter? Especially if the cellar is already filled with jars of your favorite salted and pickled beauties. The following recipe helps solve this problem by making a not entirely traditional lecho. Cucumbers, tomatoes and peppers perform almost equally in it, creating an original composition.

Ingredients:

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

Algorithm of actions:

Wash the cucumbers, cut off the ends of each, and cut into circles.
Peel the pepper, onion and garlic, rinse. Cut the onion into rings.
Wash the tomatoes, remove the stems.
Place tomatoes, garlic cloves, and peppers in a meat grinder.
Pour the aromatic vegetable sauce into a cooking pot. Add sugar, salt and oil. Boil.
Place cucumber slices and onion rings into the boiling sauce. Bring to a boil again. Leave for 7-10 minutes. Add vinegar.
Prepare the jars - wash and sterilize. Sterilize the lids in boiling water.
After pouring in the vinegar, let stand for 2 minutes and pour into jars. Additional sterilization is required.

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

Delicious eggplant lecho

Bell peppers usually appear on the markets not alone, but in company with the same southern guests - eggplants. This means that they can perform together in various games. The following recipe will show that lecho with blueberries is healthy and incredibly tasty.

Ingredients:

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

Algorithm of actions:

Stage one - preparing vegetables: peel, remove seeds from peppers, trim stalks. Rinse vegetables in plenty of water.
Stage two – chopping vegetables. There are different methods: tomatoes through a meat grinder or blender. Peppers (both sweet and hot) - in strips, eggplants - in bars, garlic - just chop.
Stage three – cooking lecho. Mix the ground tomatoes with butter, sugar and salt and boil for 2 minutes.
Add both types of pepper to the marinade. Stand for another 2 minutes.
Transfer the eggplant bars and chopped garlic to the future lecho. Now cook for 20 minutes.
At the end, add washed and chopped dill, as well as vinegar essence.
Since such lecho is prepared traditionally in large volumes, then it needs to be sealed in sterilized jars and rolled up. Store refrigerated.

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

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

Sweet pepper has a pronounced taste; it tastes good in any dish. But there are gifts from the garden that are ready to compete, for example, garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

Tomatoes – 3 kg.
Red sweet pepper – 1.5 kg.
Garlic – 1 head.
Sugar – 1 tbsp.
Salt – 1-2 tbsp. l.

Algorithm of actions:

Preparing the garlic will take the most time; you need to remove the husks, peel each clove and rinse everything together.
It’s easier with tomatoes: wash them, cut out the stem. Do the same with sweet peppers, only remove the seeds.
Crush the garlic. Cut the pepper into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
Mix finely chopped tomatoes with sweet pepper and garlic. Place on fire (very low). Cook for 10 minutes.
Add the rest of the tomatoes, sugar, and salt to the aromatic vegetable mixture. Stirring constantly, cook for half an hour.
Transfer the hot lecho with garlic into hot (already sterilized) jars. Roll up, wrap up.

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

Delicious recipe for lecho with rice for the winter

Many modern women skillfully combine work and household, preparations for the winter also provide great help in this. For example, lecho with rice becomes a full-fledged second course, it no longer requires additional steps, and is good when served cold. If you heat it in the oven or microwave, it will turn out wonderful. vegetable stew with rice.

Ingredients:

Tomatoes – 3 kg.
Bell pepper – 0.5 kg.
Onions – 0.5 kg.
Carrots – 0.5 kg.
Rice – 1 tbsp.
Sugar – 1 tbsp.
Salt – 1-2 tbsp. l.
Vegetable oil – 1-1.5 tbsp.
Allspice.

Algorithm of actions:

Rice in lecho according to this recipe is not put in its raw form. First, the cereal must be thoroughly washed. Then pour boiling water over it. Cover tightly with a lid and an additional terry towel.
Prepare vegetables. Wash the tomatoes and blanch for a few minutes. Remove the skin, chop finely or pass through a blender. Cook the tomato puree for half an hour (stir it, as it tends to burn).
While the tomato puree is cooking, you can prepare the remaining vegetables. Peel and rinse onions. Cut in half, then cut each half into half rings.
Peel the carrots and wash with a brush. Grate.
Cut the peppers, cut out the stem of each, remove the seeds, rinse. Cut into slices.
Place vegetables (onions, carrots, peppers) in tomato puree and cook for half an hour.
Drain the water from the rice and add the cereal to the aromatic vegetable mixture. Add salt, sugar, allspice (ground) pepper, and add oil. Cook for half an hour.
Place the lecho into hot, already sterilized jars and seal. There is no need to additionally sterilize in boiling water, although covering it with an old blanket will not hurt.

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

Lecho with beans for the winter

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

Ingredients:

Tomatoes – 3.5 kg.
Bell pepper – 2 kg.
Beans – 0.5 kg.
Hot pepper – 1 pc.
Sugar – 1 tbsp.
Salt – 2 tbsp. l.
Oil – 1 tbsp. (vegetable).
Vinegar – 2-4 tbsp. l. at 9% concentration.

Algorithm of actions:

The most important thing is to prepare the beans first because they take a long time to cook. It's best to soak it overnight. The next day, cook (60 minutes is enough).
Grind clean, stemless tomatoes through a meat grinder along with hot pepper. Ideally, blanch the tomatoes first and remove the skin.
Place the tomato mass on the fire, adding salt and sugar. Cook for 20 minutes, during which time prepare the pepper.
Wash, remove the stalk, remove the seeds through the hole. Cut into rings.
Simmer the tomato puree with pepper for 10 minutes.
Add beans and continue simmering for another 10 minutes.
Pour in the vinegar and quickly move on to the process of putting it into sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “hurray”, and a skillful housewife with applause!

A simple recipe for winter treatment without sterilization

Nobody likes additional sterilization, because at any moment the jar can crack, and the tasty, aromatic contents have to be thrown away. In the following recipe, you just need to boil the lecho and seal it, this is what tempts many beginners and even experienced housewives.

Ingredients:

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

Algorithm of actions:

Cut the peeled and washed onion into half rings.
Wash the tomatoes, without the stalk, cut into cubes (large).
Wash the pepper, without seeds and stems, cut into strips.
Peeled and washed carrots must be grated (middle holes on a grater).
Place the vegetables together and cook over low heat.
After half an hour, add salt. Pour in the oil. Add sugar. Cook for 10 minutes.
Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
Unfold and seal.

Recipe for winter lecho without vinegar

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

Ingredients:

Tomatoes – 3 kg (preferably meaty).
Bell pepper – 1 kg.
Coarse salt – 1 tbsp. l. with a slide.
Granulated sugar – 3 tbsp. l.
Greenery.
Garlic.
Spices and seasonings.

Algorithm of actions:

Wash the vegetables, remove the stems, and remove the seeds from the peppers.
Divide the tomatoes in half, cut some finely, and the other into large slices. Cut the peppers as desired.
Mix pepper pieces with finely chopped tomatoes. Send to stew.
After 15 minutes, put the second part of the tomatoes into the lecho.
After another 15 minutes, add aromatic herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Leave on fire for 5 minutes.
Prepare jars, preferably half-liter jars. Sterilize and let dry.
Spread the lecho hot. Roll up.

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

Green lecho for the winter

Traditionally, when hearing the word “lecho,” everyone imagines a jar with fiery red contents. This next recipe may be quite surprising because it uses red tomatoes and green bell peppers, but the combination is even more colorful than the usual recipe. At the same time, this lecho tastes amazing.

Ingredients:

Green bell pepper – 2 kg.
Tomatoes – 1 kg.
Onions – 3 pcs. small size.
Carrots – 2 pcs.
Chili (pepper) – 1 pc. (spicy lovers can take more).
Salt – 1 tbsp. l.
Sugar – 1.5-2 tbsp. l.
Vegetable oil – ½ tbsp.
Vinegar (9%) – 3-4 tbsp. l.

Algorithm of actions:

Prepare raw tomato puree, that is, wash the tomatoes, trim the stem, and chop (help: blender or meat grinder).
Send here prepared Green pepper, wash it first, trim the stalk, remove the seeds. Cut into strips.
Wash the chili pepper without the stalk, chop it, and add it to the tomatoes and bell pepper.
Cook for 10 minutes. Pour in the oil, add finely chopped onions, grated carrots, salt and sugar.
Cook for 20 minutes. Pour in vinegar.
Almost immediately you can put it in sterilized jars.

Fast, tasty, beautiful and preserving vitamins!

How to easily cook lecho in a slow cooker

IN last years the process of preparing vegetables for the winter is becoming easier and easier, comes to the rescue Appliances– blenders, food processors. Another important assistant is a multicooker, which will do an excellent job of preparing lecho.

Ingredients:

Bell pepper – 1.5 kg.
Tomatoes – 1.5 kg.
Salt – 4 tsp.
Sugar – 6 tsp.
Vegetable oil – ½ tbsp.
Vinegar 9% – 2 tbsp. l.
Peppercorns – 10 pcs.

Algorithm of actions:

Wash the pepper, cut in half, remove the stem and seeds. Cut each half into several more pieces.
Wash the tomatoes, trim the stem. Blanch in boiling water. Remove the skin (it comes off easily after blanching). Grind the tomatoes into puree using a blender.
Place peppers in a slow cooker and add tomato puree. Add the rest of the ingredients here, except vinegar. Simmer for 40 minutes ("Stew" mode).
Add vinegar, let stand for 5 minutes. Can be placed in sterilized containers (ideally half a liter).
Cork. Once completely cooled, store in a cool place.

All we have to do is wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the multicooker!

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

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

You can first blanch the tomatoes and remove the skin, this will make the lecho tastier. Some recipes suggest dividing the tomatoes in half, making puree from one half, and leaving the other half in pieces.

Almost all recipes suggest not to carry out additional sterilization. Simply boil, place in sterilized jars and seal immediately.

Most recipes contain vinegar, some contain vinegar essence. With the latter, you need to exercise extreme caution, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

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

Delicious lecho salad for the winter is a well-known dish that 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 in full force the 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 husk 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 turns an ordinary snack into an excellent independent and satisfying dish, which is so pleasant to pamper yourself and your 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 peppercorn.

Simple salad for winter lecho:

The onion must be peeled and chopped into thin halves of rings.
All the seeds are carefully removed from the pepper, and it is cut into thin strips.
The carrots are washed, immediately peeled and cut into strips like peppers.
Tomatoes are literally immersed in boiling water for seconds, after which the skin is simply removed. Only after that they are cut into tiny pieces.
Prepared vegetables are placed in a container suitable for further cooking, salted and sprinkled with sugar, mixed with rice and butter, and then boiled for forty minutes.
While the lecho is being prepared, you should pay attention to the container in which further preservation will be carried out. It is washed with soda and immediately subjected to the necessary sterilization.
The finished product is placed in jars treated at high temperature and transferred to a container filled with water, where they are subjected to fifteen-minute sterilization.
After this, the jars are immediately rolled up.
They should cool upside down and securely covered.

Tip: you can also include oil in this lecho. Literally half a glass of regular vegetable oil and this salad will be transformed beyond recognition. The rice will be more crumbly, and the dish itself will be more nutritious. But use only a product that is classified as refined. It has no odor, and accordingly it will not interrupt the exquisite aroma of peppers and tomatoes.

Zucchini lecho salad for the winter

This dish goes especially well with potatoes. Tender zucchini in vegetable filling 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.
This time goes by preparation of containers necessary for high-quality canning. 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 of 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.
No less important stage– 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.

Sweet peppers are popularly called “Bulgarian”, but a delicious salad dish called “lecho” comes from Hungarian cuisine. To prepare it, Ugrian people take a special variety of red round peppers – gogoshary.

Domestic housewives have long moved away from classic recipe and invented many of their own original versions, which are good both freshly prepared and sealed.

Preparing the Main Components

The main ingredients from which lecho is made are peppers and tomatoes. Only well-ripened fruits will be needed, as they have better taste qualities. The color of the peppers does not matter; you can even use different colors. But green fruits have a slight bitterness, which can be removed by blanching.

The pepper is washed in cold water, then the stalk with the testes is removed and cut into longitudinal strips 2 cm wide. It is advisable to rinse the tomatoes several times under running water, cut into slices and grind in a meat grinder.

Basically, lecho is prepared on the basis of tomato puree. To prepare it, twisted tomatoes are heated to a boil and then ground through a sieve. After this, they are boiled over low heat until the mass decreases in volume by 2.5 times. From 3 kg of fresh fruits, approximately 1 kg of puree is obtained.

You can go the other way - buy ready-made tomato paste, diluting it boiled water 1:1. The resulting puree should be boiled for several minutes before being used in the preparation.

The following are recipes for preparing canned lecho, ranging from classics to unusual combinations of ingredients. For young housewives they will become an example of how to experiment with winter preparations.

Classic recipe

For cooking classic version You will need 1 kg of bell pepper and 0.5 kg of tomato puree. Sweet fruits must first be blanched in salted water until they become soft, and then cut into pieces. The prepared peppers are placed (not too tightly) in jars and poured with boiling tomato sauce. It is prepared like this:

boil the puree to the desired volume;
add 30 g of salt, 35 g of sugar, 0.5 tsp. ground pepper;
before removing from heat, pour in 1 tbsp. vinegar.

Fill the peppers with tomato sauce and send them to sterilize: 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Since lecho contains vinegar, it is recommended to use varnished lids for sealing.

Lecho is very tasty with the addition of carrots. The algorithm for preparing this workpiece is as follows:

carrots (2 kg) and 200 g of white roots (parsley, celery, parsnips) are chopped and fried in vegetable oil;
chop the onion (350 g) and sauté separately from the root vegetables;
tomato paste (750 g) is brought to a boil, pepper and fried vegetables are placed in it;
simmer for 10 minutes and then pack into jars.

Since lecho contains carrots, the blockage will have to be sterilized longer: 0.5 liters - 50 minutes, 1 liter - 90 minutes.

To prepare standard lecho, take the same amount of tomato puree for 1 kg of peppers. After salting (30 g) and adding sugar (50 g), boil for 10 minutes, stirring constantly. After which the lecho is packaged in dry sterile jars, trying to evenly distribute the pepper and puree. In this case, the tomato should completely cover the pepper slices.

Covering the jars with lids, send them for sterilization (water temperature should be about 70°C). After the water in the sterilizer boils, half-liter jars are kept for another 25 minutes, liter jars for half an hour. Having rolled up, the jars are placed upside down and left to cool naturally.

This recipe is slightly different from the classic version. 2.5 kg of tomatoes are boiled 1.5-2 times. At the end of cooking, add salt (3 tablespoons), the same amount of sugar, a little allspice and ground pepper. After boiling for another 5 minutes, add chopped herbs and crushed garlic (several cloves).

The remaining vegetables are processed separately. Heat 350 g of vegetable oil in a saucepan and fry onions (0.5 kg), carrots (2 kg), and white roots (350 g) in it. Then add pre-blanched Bell pepper(2 kg), mix thoroughly and simmer for 10-15 minutes.

Packaging into jars is carried out using this method - first pour a little hot sauce on the bottom, then put the mixture stewed vegetables and pour the tomato on top again. Half-liter containers are sterilized for 50 minutes, liter containers for 90 minutes. Cooling - lids down, air.

After cooking, this lecho tastes like Crimean sauce. For the recipe you will need 3.5 kg of sweet red pepper, 2.5 kg of boiled tomato puree, 1 kg of onion.

In this dish, the pepper is not cut, but minced in a meat grinder after preliminary blanching. The onion is cut into rings and fried until golden brown. Add chopped pepper, fried onion, and spices - 4 peas each of ground and allspice - into the finished tomato puree (boiled).

Mix well, add sugar (150 g) and salt (85 g). After 10 minutes, pour 30 g of 80% acetic acid into the lecho and remove from heat. Sterilize jars with a capacity of 0.5 liters for 70 minutes and one-liter jars for 90 minutes.

Not all housewives know this recipe, but you should definitely prepare it. Thanks to zucchini, lecho acquires an interesting taste. The dish should be prepared according to the following algorithm:

cut the pepper into strips, zucchini into cubes (all 1.5 kg);
ripe tomatoes (2 kg) are crushed in a blender and put on fire;
as soon as the tomatoes boil, add peppers and zucchini to the pan;
add sugar (0.5 cup) and salt (2 tbsp);
pour in sunflower oil(1 cup) and cook for 15 minutes;
before removing, add 0.5 cups of apple cider vinegar.

The finished lecho is packaged in half-liter jars, sterilized for 20 minutes and cooled in the standard way.

Every family loves canned cucumbers. Those who have not yet tried pimply fruits in lecho are encouraged to use this recipe:

tomatoes (0.5 kg) are cut and grated to separate from the skin;
sweet pepper (0.5 kg) cut into small cubes;
cucumbers (1.5 kg) cut into 4-5 cm cubes;
Place grated tomatoes and chopped peppers into the pan;
chop the head of garlic and add it to the vegetable mixture;
adding salt (4 tsp), sugar (12 tsp) and vegetable oil (50 mg), place the pan on the stove;
simmer the tomato mixture over low heat for 15 minutes;
Add cucumbers to the mixture, pour in 50 g of vinegar (9%), cover with a lid and simmer for 15 minutes.

The finished lecho is placed in hot jars and immediately rolled up. Cool by keeping for a day under a warm blanket.

Usually lecho is prepared using dry beans, but in this recipe we suggest using young beans. They take 1 kg based on 0.5 liters of tomato puree and 0.3 kg of chopped bell pepper. The dish is prepared according to this recipe:

the beans are poured with water (1 l) and put on fire;
when the water boils, add 1 tsp. salt and sugar;
the beans are cooked for 5-7 minutes;
carrots (300 g) are chopped on a coarse grater;
onion (200 g) finely chopped and fried along with carrots;
the frying is placed in a saucepan, tomato puree and bean broth are added;
After 5 minutes, the beans themselves are added to the mixture and boiled for another 10 minutes.

Sterilization of packaged jars is carried out for 20 minutes, then cooled under a warm blanket.

Lecho can be prepared without subsequent sterilization if you use 70% vinegar. The main steps correspond to the standard recipe - boil the tomatoes (2 kg) by half, adding 5 tbsp in the process. sugar and vegetable oil, 1 tbsp. salt. In total, the tomato is stewed for about 40 minutes.

Bell pepper and carrots (1 kg each) are cut into strips and added to the tomato. After 20 minutes, remove from heat, pour in 1 tbsp. concentrated vinegar, mix well and package. Having rolled up the lids, the jars are placed upside down, wrapped in a warm blanket and kept there for a day to cool.

If there are no additives in the lecho, but only spices, it can be prepared for the winter without vinegar (but with sterilization). In this recipe, for 2 kg of sweet pepper, take 2.1 kg of fresh tomatoes, 10 g each of ground black and allspice.

Place 2-3 peas of allspice and ground pepper at the bottom of each jar, then pack the lecho and place it in a sterilizer. From the moment the water boils, packaged containers of 0.5 liters are kept for 40 minutes, 1 liter - 50 minutes.

Some people like peppers stuffed with rice, but this grain can also be added to lecho. It will turn out no less tasty. First, rice (400 g) is washed in several waters until the cloudiness disappears. Then blanch in boiling water for 5-7 minutes and drain in a colander. Rice is washed cold water and leave for a while to let the water drain. Then proceed as follows:

carrots (1 kg), white roots (100 g), onions (350 g) are fried in heated oil (1 cup);
vegetables are mixed with rice and placed in an enamel pan;
Bulgarian pepper cut into slices (1.5 kg) is also placed here;
everything is poured with hot tomato puree made from 2 kg of fresh tomatoes;
boil for 10 minutes and pack into jars.

Half-liter jars are sterilized for 70 minutes, liter jars for 120 minutes. Roll up and cool.

This dish turns out very aromatic and spicy. To prepare it you will need 2 kg of sweet peppers and 1 kg of fresh tomatoes. Below are step by step actions housewives:

the prepared pepper is cut into wide strips;
tomatoes are cut into 4 parts;
4 medium heads onions crushed into half rings;
Pour a glass of vegetable oil into the bottom of a thick-bottomed pan and put it on the fire to warm up;
sauté the onion until transparent;
Place tomatoes in a saucepan and salt to taste;
After simmering the mixture for 20 minutes, add pepper;
cover the pan with a lid and simmer for another 5 minutes;
2 whole heads of garlic, peeled and pressed;
put garlic in the lecho, add a glass of sugar, pour in 1 tbsp. vinegar and simmer for another 15 minutes;
add 1 tsp. red and black ground peppers, finely chopped greens and after 10 minutes remove from heat.

Lecho is packaged in hot jars and immediately rolled up. Place the jars with the lids down, wrap them in a warm blanket and leave them for a day.

This recipe is shared by Bulgarian housewives who prefer spicy dishes:

bell pepper (1 kg) cut into slices and placed in a pan;
tomatoes (500 g) are cut into 8 parts and added to the pepper;
Remove the stem and seeds from red hot peppers (15 g) and finely chop them, then add them to the vegetable mixture;
After boiling the food over low heat for 20 minutes, pour in 100 g of calcined sunflower oil;
add 10 g of salt and sugar, chopped herbs and crushed garlic (5 cloves);
Let it simmer for another 20 minutes and pack it into jars.

Sterilization time for containers of 0.5 l is 25 minutes, 1 l is 30 minutes.

This recipe is a little unusual because it contains honey. But the taste of the dish is quite original. First, prepare the marinade:

pour 2 cups of tomato juice into the pan;
add half a glass of vegetable oil, 6 tbsp. honey, 1 glass of sugar and 100 g of salt, chopped hot pepper and 100 ml of vinegar;
bring to a boil and add finely chopped bell pepper (5 kg);
cook for 10 minutes and pack into jars.

Lecho prepared according to this recipe does not require sterilization, so the jars are immediately rolled up.

A simple recipe for winter treatment step by step: video

Lecho from bell pepper with tomato paste for the winter: video

Recipe for winter lecho with carrots: video

Lecho: peppers, tomatoes, carrots and onions. The best recipe: video

The recipes can be listed endlessly. It is enough to slightly change the proportion of ingredients or the name of the components, and you get a completely new dish with an original taste and aroma. Therefore, it is not surprising that under common name“lecho”, each family serves its own signature dish to the table in winter.