Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. This is a very simple vegetable dish, but very tasty. Close the lecho for the winter bell pepper not difficult either. This is one of the lightest blanks in which minimal amount ingredients.
I bring to your attention 7 recipes for lecho made from pepper in sweet and sour tomato sauce. The classic recipe requires only two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or cover vegetables without vinegar. How to do all this - read on.
Don't forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then sterilize over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for 5 minutes, this will be enough. The salad is placed in prepared jars while hot.
The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and turns out very delicious snack. For the sauce you need to take fleshy tomatoes, preferably cream - they make a thicker sauce. The most delicious lecho made from red pepper, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are fans of this option.
In the classic version, only tomatoes and peppers are taken from vegetables. Next I will write other options that use carrots, onions, and tomato paste.
Ingredients (for 6.3 l - 9 cans of 0.7 l):
- cream tomatoes - 3 kg
- red bell pepper – 4 kg
- sugar - 200 gr.
- salt - 2 tbsp.
- vegetable oil— 120 ml
- acetic acid 70% - 1 tbsp.
- allspice peas - 4 pcs.
- black peppercorns - 20 pcs.
Cooking method:
1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.
2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.
3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, under no circumstances should you add water; the sauce should be thick and not watery.
4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be the same.
5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.
6.Pour the prepared salad into jars. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the peppers in jars and then pour tomato sauce over them.
7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools completely. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.
Pepper lecho with carrots and onions for the winter
This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.
Ingredients (for 12 l):
- bell pepper - 6 kg
- tomatoes - 6 kg
- carrots - 1 kg
- onion- 1 kg
- salt - 4 tbsp.
- sugar - 0.5 kg
- vegetable oil - 0.5 l
- vinegar 9% - 200 ml
Cooking method:
1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.
2.Pour the tomatoes into large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.
3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.
4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.
5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.
How to cook lecho with pepper and tomato paste
This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.
Ingredients (for 3.75 l):
- bell pepper - 2.5 kg
- salt - 1 tbsp.
- sugar - 1/2 tbsp.
- vegetable oil - 1/2 tbsp.
- tomato paste - 300 gr.
- vinegar - 1/2 tbsp.
- water - 4 tbsp.
- black peppercorns - 6 pcs.
- Bay leaf— 3-4 pcs.
Cooking method:
1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.
2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.
3.Pour chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the degree of readiness. The pepper should not be too soft, because it will take a little longer to cook in the hot marinade.
4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.
A simple recipe for lecho with tomato juice for the winter
For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it ready-made.
Ingredients:
- Bell pepper— 2 kg
- tomato juice - 2 l
- sugar - 200 gr.
- salt - 2 tbsp.
- vinegar 9% - 150 ml
Pepper and other spices - to taste.
Cooking method:
1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.
2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.
3.Pour tomato juice with additives into the pan and immediately add pepper, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.
4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. At this point, the Bulgarian lecho is ready. Wait until winter and eat delicious peppers with at least delicious sauce, which can serve as a gravy for porridge or meat.
Bulgarian lecho with garlic
Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for making the famous garlic snack is for you.
Ingredients (for 8 l):
- fleshy bell pepper - 5 kg
- tomatoes - 4 kg
- vinegar 9% - 80 gr.
- sugar - 1 tbsp.
- garlic - 1 head
- sunflower oil refined – 120 ml
- salt - to taste
Cooking method:
1.As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Chop the washed tomatoes using any in a convenient way: through a meat grinder, in a blender or in a juicer.
2. Wash the pepper thoroughly, remove the stem, seeds and membranes. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin and boil.
3.Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, and vegetable oil. Cook for 15 minutes.
At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.
4.After 15 minutes, add the garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out to be a moderately thick snack, very tasty and aromatic.
The most delicious lecho made from bell peppers and eggplants
Eggplant goes well with sweet peppers. This dish, stewed in tomato, will be relevant both in winter and summer.
Ingredients (for 5-6 l):
- tomatoes - 3 kg
- eggplants - 10-12 pcs. (depending on size)
- bell pepper - 12 pcs.
- garlic - 1 head
- hot chili pepper - 0.5 pcs. (taste)
- vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
- sugar - 0.5 tbsp.
- salt - 1 tbsp.
- vegetable oil - 0.5 tbsp.
Cooking method:
1. Wash all vegetables. Cut the tomatoes into 2-4 parts and grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.
2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.
If you wish, you can pre-fry the eggplants over high heat, not until cooked, but until lightly crusted.
3. While the eggplants are standing and the tomato is cooking, sterilize the jars and lids.
4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer covered for half an hour.
5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.
Lecho with tomatoes and peppers without vinegar
If you have people in your family with gastrointestinal diseases, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. Tomatoes have quite a lot of acid, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. This appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.
Ingredients (per 1.2 l):
- tomatoes - 1 kg
- sweet pepper - 700 gr.
- vegetable oil - 50 gr.
- salt, sugar - to taste
Cooking method:
1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).
2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain the hot water and add cold water. Adding ice to cold water welcome. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.
3. Peeled tomatoes need to be pureed. This can be done with an immersion blender, chopper or meat grinder. Choose any method, it makes no difference.
4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.
5.After 10 minutes, add bell peppers, stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.
Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red is fine) for heat.
6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.
Do it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to your dishes to refresh and renew the taste. But it’s important to always try what you cook!
Read the recipes on this page. And I look forward to seeing you on my blog many more times!
For me, this is the most delicious lecho you can imagine. In this juicy, tender and fragrant vegetable snack All the colors and tastes of sunny summer are collected. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes combine perfectly in this lecho, which we will prepare for the winter.
The other day I already made you another recipe for lecho - with sweet peppers and tomatoes (according to my grandmother’s recipe). And today the recipe is from my mom - the preparation has been tested for many years and always turns out 5+. By the way, if I like to eat this lecho just with a piece of bread or as a side dish for meat dishes, then my mother calls it a dressing and puts it in borscht. And in fact, you can also add this juicy and aromatic lecho to the first course - it will turn out very tasty, I guarantee.
Ingredients:
(1 kg ) (1 kg ) (400 grams) (400 grams) (100 grams) (100 milliliters) (1 tablespoon ) (2 tablespoons ) (2 pieces ) (5 items )
Cooking the dish step by step with photos:
The recipe for this simple and delicious lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable oil (I have sunflower oil), 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - still chop them. As for the spices, you can also add a couple of clove buds, but this is optional. By the way, although vinegar is used in this lecho recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).
So, first of all, let's deal with the tomatoes. They need to be washed and cut out from the vegetables the places where the stalk was attached. Next, grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.
But I was too lazy to collect it and then wash it, so I simply punched the tomato slices with an immersion blender directly into the pan (I have a 4-liter capacity) in which lecho will be prepared for the winter. The result is literally in 30 seconds, and there is no need to remove the skin.
Add salt, sugar, allspice and bay leaf to the tomato puree (we can say that it is juice with pulp). If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a gentle snack, not at all spicy. Place the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.
In the meantime, let's get to the rest of the vegetables. We peel the onions and carrots - we will need 400 grams of each, peeled.
The onion can be chopped as desired, but I prefer that the pieces be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the frying pan at once, heat it and add the chopped onion. Fry over medium heat, stirring, until transparent.
While the onions are fried, either chop the carrots on a coarse grater or cut them into strips (thin strips). The second option, although it takes longer, is tastier when prepared (in my opinion).
When the onion is half ready and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.
Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.
We cut the halves themselves arbitrarily - this is the kind of lecho for the winter that I love when the pepper is cut into thick slices. In this form, there should be 1 kg of pepper (a little more is possible).
By the way, without a lid, in about 20 minutes the tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but that's how it should be. We also need to add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already given off its aroma, and can later give off bitterness in the preparation.
Stir the contents of the pan, cover with a lid and bring everything to a boil. After this, remove the lid, turn the heat to medium and simmer the vegetables in the tomato sauce for about 20 minutes. During this time, carefully mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: during the stewing process, they themselves will release juice and there will be much more liquid.
The readiness of the pepper is determined by its texture: the flesh should become almost soft, and the skin should in no case come off (then you have simply overcooked it). But the pepper shouldn’t be crunchy either - find a middle ground for yourself. The carrots and onions were almost ready before, so everything is clear with them.
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 recipes lecho - from well-known to extraordinary. 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:
Pods green pepper peel 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 add chopped tomatoes and peppers to 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 of tomatoes or 2 liters of 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 cup 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 into 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. Remove the bay leaf. 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- taste,
100 g 9% vinegar.
Preparation:
Mix all ingredients 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
In this article we will make recipes using familiar tomatoes and peppers. The wonderful taste of lecho, prepared today, will retain its aroma until winter.
In winter, the workpiece finds its place on festive table, it is added to main courses as an additional side dish.
And I like to dip the meat dumpling into a plate of lecho, and then drag the pepper itself onto my tongue to boot. In early spring, we always take this preparation with us on a picnic.
Lecho from bell pepper and tomato for the winter
My friends like to make the preparation with vinegar. for its more stable rich taste and they say: a classic recipe.
Ingredients:
- Tomatoes – 2 kg
- Pepper – 3 kg
- Vegetable oil (odorless) - 250 ml
- Sugar - 200 g
- Salt - 2 tbsp. spoons
- Vinegar 9% - 100 ml (70% - 12 ml, 6% - 150 ml)
Preparing the recipe:
We pass the prepared red tomatoes through a meat grinder with a fine grid.
Place the missed tomatoes in a cauldron or any other large pan.
Add here: sugar, salt and vegetable oil. Mix everything well and put on low heat so that while it boils you have time to cut the pepper.
Peel the pepper from seeds, cut lengthwise into 4 parts and cut into strips of 5 - 6 mm.
The whole pepper cut into strips is ready.
By this time our tomatoes were boiling.
Add all the chopped peppers to the tomatoes in the cauldron.
Mix everything well and bring to a boil.
After boiling, turn the heat to low and cook for exactly 20 minutes. During this time you need to stir 2 - 3 times. 5 minutes before the end of cooking, add 100 g of vinegar, mix well and finish cooking.
After cooking the lecho, take half-liter jars (sterilized), put a funnel on top and fill them to the top with the hot mass.
Then close the jar with a lid and roll it up with a seaming key.
One jar of lecho is ready for the winter.
So we fill other half-liter jars and roll up the lids. We got 8 cans. There is no need to turn the jars over.
Just wrap the jars in a blanket until they cool completely. The recipe is finished. We are looking forward to winter with satisfaction.
Tomato and pepper lecho - without vinegar for the winter
This no-vinegar recipe is my favorite.
We will need:
Preparing the recipe:
Cut the peeled and washed pepper into strips.
We chopped the pepper and this is what it looks like.
We put it in a large pan, in which we will cook it with tomatoes.
Cut the tomatoes into slices.
We cut 3 kg of tomatoes into 1.5 kg in each plate.
Place one plate of chopped tomatoes over the peppers.
Grate it on a medium grater and add it to the tomatoes and peppers.
Then add sugar and salt. Mix everything well.
Now let this whole mass simmer for 10 minutes over low heat. At the end of 10 minutes, add a second plate of tomatoes.
After this, continue to simmer for another 30 minutes.
When the lecho is ready, pour it into clean jars and
We're rolling up for the winter.
The recipe for those who like to eat food without vinegar for the winter is ready.
Pepper and tomato lecho - through a meat grinder with carrots
We will need:
- 3 kg tomatoes
- 1 kg carrots
- 1 kg sweet pepper
- 2 hot peppers
- 4 heads of garlic
- marinade (watch during cooking)
Preparing the recipe:
- Pass the tomatoes through a meat grinder.
- Pass the carrots through a meat grinder.
- Combine the skipped tomatoes with the skipped carrots and cook in a saucepan or cauldron for 1.5 hours.
- At the end of boiling, add: 1 kg of sweet pepper, 2 hot peppers and 4 heads of peeled garlic, minced. Cook for 10 minutes.
- Then cook the marinade: 250 ml water, 250 ml vegetable oil, 250 g sugar, 2 tbsp. spoons of salt, bay leaf, peppercorns, 1 tbsp. spoon of vinegar.
- Pour the marinade into the prepared mixture and cook for another 15 minutes.
- Pour the hot mixture into prepared jars and roll up.
Bon appetit in winter!
Recipe for lecho from peppers with tomato paste - video
Tomato paste is a great substitute for rolled tomato paste. The preparation will be tasty and aromatic.
As you can see, the recipe is quite simple and tasty. The season is on full swing, have time.
How to prepare lecho: from peppers, tomatoes, onions and carrots - video recipe
Check out the classic recipe for preparing vegetables.
If you carefully read the article with recipes, this is enough to prepare lecho and see it at the dinner table in winter.