The summer period of preparing lecho for the winter, vegetables, berries, fruits and other plant products is coming to an end. Almost every home has a supply of prepared jars of pickles and pickled tomatoes and cucumbers. But for some reason, few people prepare lecho. Maybe someone doesn’t know that you can prepare this delicious dish at home. You still have time to fix everything and prepare medicine for the winter.
This is a vegetable dish prepared from sweet peppers according to a special recipe. Here are a few recipes using which you can prepare delicious lecho for both summer and winter diets.
Lecho is an amazing summer and winter dish. Its preparation does not require any special skills or exotic products, and the result, as a rule, is beyond praise and pleases even the most sophisticated gourmets. Try it, we hope that you will also like the invention of the ancient Magyars.
5 secrets of preparing delicious lecho
-Use only ripe and high-quality tomatoes for preparing lecho; using substandard (second-rate) fruits will negatively affect the final result.
-You shouldn’t cook lecho for too long. The pepper should remain somewhat harsh, then you will get a really tasty product.
-When adding aromatic herbs to lecho, remember that parsley, basil, cilantro, marjoram and thyme go perfectly with tomatoes and bell peppers. Moreover, the product is best stored if you use dried rather than fresh herbs. It should be put together with pepper. If you make it with fresh herbs, then put them in the pan 5 minutes before the lecho is ready and then pour in the vinegar.
-The meatier the tomatoes are, the tastier the lecho will be. You can also take thin-walled green pepper, this will add piquancy to the final product.
-The original basic recipe for Hungarian lecho necessarily contains three products - tomatoes, bell peppers and onions. But in fact, you can do without onions, especially if you are not preparing a side dish for meat or a dish with sausages, but an appetizer that you will be storing away for the winter.
Simple treatment
Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.
Ingredients:
Ripe tomatoes - 4 kg,
Bell pepper (green or multi-colored) - 4 kg,
Sugar - 1 glass,
Salt - 2 tbsp. spoons.
Preparation:
Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enamel pan and set to cook, let it boil, reduce the heat to low and cook for 15 minutes.
Peel the bell pepper from stalks and seeds, rinse, lightly dry with a towel and cut into medium strips. Place in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook the lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator.
Lecho with vinegar and tomato paste
This recipe is suitable for those who love vinegary snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason no tomatoes.
Ingredients:
Bell pepper - 3 kg,
Tomato paste - 2 cups,
Water - 3 glasses,
Vinegar (6%) - 1/2 cup,
Sugar - 1 glass,
Salt - 1 tbsp. spoon (with a slide).
Preparation:
Peel the bell pepper from stalks and seeds, rinse and cut into small strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mixture again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Place the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool, dark place.
Recipe option: if desired, you can add 30-40 black peppercorns to the lecho along with vinegar.
Lecho stewed
This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.
Ingredients:
Bell pepper (red thick-walled) - 1 kg,
Ripe tomatoes - 1 kg,
Water - 150 ml,
Sugar - 1/4 cup,
Salt - 1 teaspoon.
Preparation:
Peel the bell pepper, rinse and cut into small strips, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, peel them, and cut them into small pieces.
Add tomatoes, salt and sugar to the peppers, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes should be completely boiled.
Advice from Passion.ru: if you are going to serve the lecho right away, then 5 minutes before it is ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.
Lecho with herbs
Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer.
Ingredients:
Ripe tomatoes - 2 kg,
Bell pepper - 2 kg,
Sugar - 1/2 cup,
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried parsley - 4 teaspoons (heaped),
Dried basil - 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns - 15 pcs.,
Cloves - 3-4 pcs.
Preparation:
Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat.
Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.
If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.
Lecho with garlic
Lecho with garlic is a simple and flavorful dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.
Ingredients:
Tomatoes - 2 kg,
Bell pepper - 1.5 kg,
Sugar - 2/3 cup,
Salt - 1 tbsp. spoon,
Garlic - 10 cloves,
Fresh basil (can be replaced with parsley) - 1 bunch,
Vinegar (9%) - 40 ml.
Preparation:
Wash the tomatoes and cut into small pieces, place in a saucepan and simmer for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.
Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.
Advice from Passion.ru: to prepare this lecho you can also use a meat grinder, in this case pass the tomatoes and garlic through it, otherwise proceed as indicated in the main recipe, only reduce the cooking time of the tomatoes to 10 minutes.
Lecho acute
This recipe is especially for those who love spicy snacks. The dish is perfect with strong drinks, fried meat, and grilled sausages. Well, of course, it can be prepared for the winter. Additionally, you can use it to make homemade pizza.
Ingredients:
Bell pepper - 1.5 kg,
Chili pepper - 3 pcs.,
Ripe tomatoes - 2 kg,
Black peppercorns - 20 pcs.,
Onions (large) - 2 pcs.,
Sugar - 1/2 cup,
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (heaped).
Preparation:
Pass the tomatoes through a meat grinder along with onions. Peel the bell pepper and chili from seeds and cut into thin “feathers”. Place all the vegetables in an enamel pan and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, remembering to stir occasionally to avoid burning.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.
Lecho with horseradish
If you like dishes with horseradish, then it can also be used to prepare lecho.
Ingredients:
Ripe tomatoes - 1 kg,
Bell pepper - 1 kg,
Horseradish root (fresh) - 50 g,
Sugar - 1/3 cup,
Salt - 1 tbsp. spoon,
Vinegar (6%) - 100 ml.
Preparation:
Grind the tomatoes and horseradish, place them in a saucepan, let them boil and cook for 10 minutes. Add seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cool) or place in sterilized jars and store in a cool place.
Advice: If you think that 50 g of horseradish is not enough for a distinct spiciness, you can add a few more cloves of garlic or add a couple of chili peppers. In addition, you can season the lecho with cilantro or thyme.
passion.ru nt
1.Lecho in Bulgarian.
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4 kg - tomato, 3 kg - pepper, a glass of peeled garlic, 1 tbsp - hot pepper, 2 tbsp - salt, 1 tbsp - granulated sugar, 1 tbsp - butter.
Pass tomatoes, garlic and hot pepper through a meat grinder.
Add salt, sand and oil. Boil for 15 minutes from the moment
boiling. Then add chopped pepper. Cook for 20 minutes from the moment of boiling. Place in sterilized jars, roll up and
cover warmly until morning. Yield 5 - 6 liters (depending on the juiciness of the tomato)
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2. AN EXTRAORDINARY TASTY LECHO!
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The time for preparations has begun.
LECHO - 3 kg of tomato, 1 kg of pepper, 1 kg of carrots, 1 kg of onion, 1 glass of sugar, 3 tbsp. l. salt, 300 mg vegetable oil, 1 tsp. hops-suneli, bunch of parsley, 1 tbsp. l.vinegar 9%
Pass the tomatoes through a meat grinder, put on the stove, and boil for 20 minutes. Chop the pepper, onion, and grate the carrots on a coarse grater.
Then salt, sugar, butter, vegetables, hops - suneli, add parsley to the tomatoes and simmer for 30 minutes from the moment of boiling, vinegar at the end of cooking.
Place in sterilized jars and close with lids.
Try lecho, it turns out very tasty. I made a double portion, I got 22 0.5 liter jars.
SHARE YOUR RECIPES IN THE COMMENTS, LET EVERYONE SEE THEM!))
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3.Lecho with rice for the winter according to the classic recipe
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To prepare we will need:
Tomatoes – 3 kg;
sweet red pepper – 1 kg;
magpie onion or other type – 1 kg;
carrots – 1 kg;
rice - 1 tbsp.;
granulated sugar - 1 tbsp.;
refined oil – 300g;
table vinegar - 50 ml;
salt – 1.5 tbsp. spoons.
The onions are cut into half rings, the peppers are cut, and the seeds are removed from them. After peeling the pepper, cut it into medium strips. The carrots are peeled and grated on a coarse grater.
The white areas of the stalk are removed from the tomatoes, after which they are rubbed in the same way as carrots. Tomatoes can also be minced.
Rice must be washed and placed with vegetables, add refined oil, salt and sugar, mix everything.
Place the contents of the pan on low heat again for 35 minutes; the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.
Lecho with rice is placed in sterilized jars and sealed with sterilized lids.
The finished jars need to be wrapped in something and left for 24 hours.
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4.Lecho with carrots
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Carrots - 1 kg;
Red sweet pepper - 5 kg;
Tomatoes - 5 kg;
Refined sunflower oil - 200 ml;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Vinegar 9% - 100 ml;
Sugar - 230 g;
Salt - 2 tbsp. l.
This quantity makes 8 liter jars.
Preparation:
1. Wash the tomatoes, cut into large pieces, removing the stem. Grind into puree using a blender or meat grinder.
2. Wash the carrots, peel off the top thin layer and grate on a coarse grater.
3. Wash the sweet peppers, remove the core and stalks. Cut the pulp into thin strips.
4. Combine tomato puree and carrots in a large saucepan or basin and cook for 20 minutes. Add sweet pepper and cook for another 20 minutes.
5. Add vegetable oil, vinegar, salt, sugar, chopped hot pepper and garlic. Stir and cook for 10 minutes.
6. Place into sterile jars. Close. Wrap in a woolen blanket for a day until it cools completely.
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5.Georgian lecho
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To prepare you will need:
Tomatoes – 3 kg;
bell pepper – 3 kg;
carrots – 1.5 kg;
onions – 1.5 kg;
sugar – 200 g;
vinegar – 100 g;
sunflower oil – 50 g;
salt - to taste.
Preparation:
1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until you obtain a puree.
2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil.
3. Peel the carrots and onions, wash and dry. Grate the carrots on a coarse grater, cut the onions into half rings, feathers or cubes.
4. Place carrots and onions in boiling tomato puree, stir and, stirring occasionally, cook over low heat for 40 minutes.
5. Wash the bell pepper, remove stems and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before it’s ready, put bell peppers in a pan with boiling vegetable mixture, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho thoroughly.
7. Place the hot vegetable mass into prepared (sterilized) jars, cover with lids and roll up.
8. Turn the jars with the preparation upside down, wrap them well and leave until they cool completely.
You can store jars of preserves in the refrigerator, pantry or cellar.
Georgian lecho can be served as an independent snack or as an excellent addition to various meat dishes, boiled potatoes, and porridges. In addition, this lecho can be used to prepare soups and gravies.
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6. Zucchini lecho with garlic 💣
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To prepare you will need:
Zucchini - 2 kg;
sweet pepper - 1 kg;
garlic - 15 cloves;
vegetable oil - 1/2 cup;
tomato paste - 400 gr.;
black pepper - 5-6 peas;
bay leaves - 5-6 pcs.;
9% vinegar - 1/2 cup;
sugar - 2/3 cup;
salt - 1 tbsp. spoon.
Preparation:
1. Peel the zucchini from the skin and seeds, cut into cubes.
2. Wash the sweet pepper, remove the seeds, cut into strips.
3. Combine zucchini and pepper in a saucepan. Add salt, sugar, vegetable oil, tomato paste and a little water (1-2 cups).
4. Simmer for 40 minutes. At the end of cooking, add chopped garlic, black pepper, bay leaf and vinegar.
5. Pack the hot lecho into sterilized jars and roll up.
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7.Lecho without water and vinegar
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To prepare you will need:
Red tomatoes - 3 kg;
bell pepper - 1.5 kg;
garlic - 1 head;
bitter red pepper - to taste;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.
Preparation:
1. Cut the tomatoes, put them in a saucepan, add salt, sugar, hot pepper and put on fire.
2. Once it boils, pour in the pepper, cut into strips.
3. After 30 min. After this mixture boils, add chopped garlic, place in jars and roll up.
⚠ All proportions can be varied, depending on the availability and quality of vegetables (very juicy, dry, a lot of something, not enough of something, etc.). If desired, for those who are particularly picky, you can first remove the skin from the tomatoes by pouring boiling water over them. You can replace tomatoes with tomato juice. ⚠
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8. Cucumber and tomato lecho 🍅
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To prepare you will need:
Cucumbers – 2.5 kg;
tomatoes – 1.5 kg;
carrots – 3 pcs. large;
bell pepper – 4 pcs.;
hot pepper – 2 pcs.;
garlic – 1 head;
sugar – 0.5 cups;
sunflower oil – 0.5 cups;
salt – 1 tbsp;
vinegar 9% - 0.5 cups.
Preparation:
1. First you need to prepare all the vegetables: wash and peel.
2. Grind the tomatoes, hot peppers and garlic in a meat grinder.
3. Grate the carrots on a coarse grater, cut the bell pepper into thin strips.
4. Cut the cucumbers into half-centimeter thick slices.
5. Fry the carrots and bell peppers in a small amount of vegetable oil.
6. Add fried carrots and peppers, chopped bell peppers, salt and sugar, the remaining oil to the tomato mass, pour in vinegar.
7. Put the mixture on the fire and bring to a boil, remove the resulting foam and cook for 10 minutes.
8. Then add chopped cucumbers to the tomato mixture and mix gently.
9. Wait for the lecho with cucumbers to boil again and cook over low heat for another 15 minutes.
10. Place the finished lecho into dry, sterilized jars and seal with dry, sterile lids.
11. Turn the jars upside down and let them cool completely.
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9.Recipes for lecho with rice for the winter.
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For the first version of lecho you will need the following products:
- tomatoes – 3kg,
- sweet red pepper – 1 kg,
- magpie onion or other type – 1 kg,
- carrots – 1 kg,
- rice – 1 tbsp.,
- granulated sugar – 1 tbsp.,
- refined oil – 300g.,
- vinegar 9% - ¼ cup,
- fine sea salt – 1.5 tbsp. spoons.
It is better to prepare all the products in advance so that everything is at hand. All vegetables must be washed thoroughly.
Onions are cut into half rings approximately 2 mm thick.
The peppers are cut, and the seeds are removed from them and washed again. After peeling the pepper, cut it into medium strips.
The carrots are peeled and coarsely grated.
In tomatoes, the white areas at the stalk are removed and rubbed, just like carrots. Tomatoes can also be passed through a meat grinder.
Afterwards, all the chopped vegetables are transferred to a saucepan, mixed and placed on medium heat. When the vegetables boil, cover the pan with a lid, reduce the heat and leave for another 20 minutes.
Rice must be washed and placed with vegetables, as well as refined oil, salt and sugar, mix everything.
The contents of the pan are again placed on low heat for 35 minutes, the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.
Now you need to sterilize the jars. First you need to wash them, then they are sterilized in a water bath. It is better to prepare the jars in advance. Lecho with rice is put into jars and covered with lids that need to be boiled.
The finished jars need to be wrapped in something, for example, a blanket and left for 24 hours.
Pepper lecho with rice for the winter
For the second option you will need almost the same products:
Tomatoes - in the same quantity
- sweet red pepper – 0.5 kg.
- white onion – 0.5 kg.
- carrots – 0.5 kg.
- rice - a glass,
- sea salt to taste,
- refined oil – 1 and ½ cups,
- ground allspice to taste,
- sugar - a glass,
This recipe differs from the previous one due to the preparation of the rice. Rice for salad can be any kind, long, steamed, or round.
First, you need to boil water and wash the rice in cold water at least 3 times. Next, it is poured into a ladle, filled with boiling water, mixed and covered with a lid. It is better to additionally wrap the rice in something warm.
Cream tomatoes are ideal for this recipe because they are meaty. Tomatoes need to be washed and scalded with boiling water to easily remove the skin. Next, they are cut into small pieces, placed in a food processor and chopped. The resulting puree is placed in a saucepan and cooked for about an hour over low heat.
For this recipe, it is better to take white onion; it must be peeled, washed and cut into half rings. Carrots, as in the previous recipe, are washed and coarsely grated. Do the same with pepper as in the first option.
All chopped vegetables are placed in a pan where the tomatoes are boiled and left to simmer for half an hour.
Now back to the rice. It needs to be washed and added to the vegetables, and also vegetable oil, sugar, salt and ground allspice are added there. As for the last ingredient, it is better to grind it yourself rather than buy it in a store, this will only make the lecho taste better. The entire contents of the pan are simmered for another 5 minutes.
The finished lecho should be placed in previously sterilized jars only while hot. Afterwards, roll up the jars using boiled lids and roll them into a warm blanket.
These recipes are not very different from each other, but they have different tastes. My family prefers the second option because there is no vinegar.
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10.Lecho
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A recipe proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it!!!
P.S.: We try to select only the most interesting ideas, useful tips and delicious recipes! We invite you to join our friendly team.
Ingredients:
3 kg tomato
1.5 cups sugar
1 cup vegetable oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons vinegar 9%
3 kg sweet pepper
1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.
2) boil for 30 minutes, then add pre-cut pepper
3) boil for another 5-10 minutes
4) roll into jars, turn over, wrap until completely cool
I always take jars with a screw cap, sterilize them in the oven (put them in a cold place so they don’t burst and sterilize them for 30 minutes). Lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without refrigeration all winter.
You can eat lecho the next day.
Bon appetit!
This recipe differs from the classic version of lecho by the addition of carrots, onions and spices, which give the preparation a more piquant taste and a slight spiciness.
How to prepare lecho at home for the winter
The canned food turns out bright, beautiful and, of course, very tasty. The main thing is not to overcook the vegetables and stir constantly. You can eat lecho as a stand-alone snack, or you can add it to meat gravy or stir-fry for soups. Such a preparation should definitely be in your “bins”. Eat yourself and treat your family, loved ones and friends!
Fresh red sweet pepper – 1 kg
Ripe red tomatoes – 1 kg
Fresh carrots – 3 pcs.
Onions – 2 pcs.
Black peppercorns – 10 pcs.
Bay leaf – 2 pcs.
Refined sunflower oil – 2 tbsp. spoons
Sugar – 1.5 tbsp. spoons
Salt – 1 tbsp. spoon
Preparation time – 15 minutes
Cooking time – 1 hour
Output – 2 l
Prepare all the necessary ingredients.
How to prepare lecho at home for the winter, recipe with photos step by step:
Peel the carrots, rinse and grate on a Korean carrot grater or on a coarse grater.
Peel the onions, cut in half and chop each half into thin half rings.
Place the onion in a frying pan with heated oil and sauté until soft.
Wash the pepper fruits, remove the inner pulp and seeds, cut into 4 parts and cut each quarter into strips.
Wash the tomatoes, cut out the junction with the stalk, and on the opposite side make a shallow cut in the skin crosswise. Place the tomatoes in boiling water for 20-30 seconds, then immediately rinse them with cold water and remove the skins.
Cut the tomatoes into slices, place in a blender bowl and puree.
Place all prepared vegetables in a cooking basin, add sugar and salt to taste, bay leaf and black pepper.
Mix everything.
Simmer the mixture while stirring for 25–30 minutes.
Pack the hot mixture into sterilized 0.5 liter jars.
Cover the jars with boiled canning lids and sterilize in boiling water for 7 minutes, counting from the start of boiling water, and then seal.
Hello! I am still continuing such a touching topic as summer preparations for the winter. Today we’ll talk about how to prepare lecho according to classic recipes.
In one of the previous articles we already touched on this topic. But this didn’t seem enough to me, since such a wonderful appetizer is made not only from bell peppers. They are also made from tomatoes and zucchini. And, imagine, even from cucumbers. I will tell you about all this in this article.
This snack is highly respected in my family. If we have a holiday, then I put it on the table as an independent dish. And no one has ever been left unsatisfied. On the contrary, they always asked for the recipe.
Of course, it is better to make preparations from vegetables from your own garden. But those who don’t have it can easily afford to buy vegetables at any time of the year; now there’s no problem with that. It’s just that I, for example, don’t have space to store a large number of blanks. That's why I don't make many jars. Then I buy more vegetables and prepare them again. For me, a resident of a metropolis, this is the best option.
By the way, I also want to draw your attention to homemade recipes and it will be interesting to see. Well, now let's get started.
Since we are talking about classics, then the first recipe will be the most traditional and widespread among our housewives. Of course, it’s simply impossible to spoil such a snack unless you over-salt it. It turns out incredibly tasty.
Ingredients:
- Bell pepper - 2.5 kg
- Tomatoes – 2 kg
- Sugar - 0.5 cups
- Salt - 1 heaped tablespoon
- Vinegar 9% - 1 tablespoon
Preparation:
1. Wash the tomatoes and grind them into tomato paste using a meat grinder or blender. Add sugar and salt. Then stir, place the pan on the stove and bring the tomatoes to a boil over medium heat.
2. While the tomatoes are boiling, take the peppers and wash them. Remove seeds and cut into large pieces.
Peppers can be chosen in any color. You can even take several different ones at once.
3. When the tomato paste boils, pour in vegetable oil and add peppers. Bring to a boil again, then cover and simmer for exactly 30 minutes, reducing heat slightly. At the end of cooking, add vinegar, stir and turn off the heat.
4. Place the brew in sterile jars and, according to tradition, turn the neck down. Cover with a warm blanket and leave until cool. Then return it to its normal position and put it away in your storage to open in winter and enjoy that taste of summer.
A method for preparing lecho for the winter without vinegar
Try the option without using vinegar. It turns out no worse. And it can be stored wonderfully all winter in a cool place or in the refrigerator.
Ingredients:
- Sweet pepper – 1 kg
- Tomatoes – 1 kg
- Onion – 500 gr
- Vegetable oil - 1 tablespoon
- Sugar - 1.5 tablespoons
- Salt - 1 tablespoon
Preparation:
1. Wash the tomatoes, cut them into halves and remove the stem. Then pass through a meat grinder. Put the resulting puree on the fire and start working on the rest of the vegetables.
2. Wash the peppers, remove stems and seeds and cut into any pieces. Peel the onion and cut into half rings. Add chopped vegetables to tomato puree. Add salt, sugar and vegetable oil, bring to a boil and cook under a closed lid for 15-20 minutes.
3. Then transfer the lecho into sterile jars and cover with lids. Place them in a saucepan, the bottom of which is covered with a cotton towel. Fill with water up to the hangers and boil for 10-15 minutes. This is how we sterilize our preparations.
4. Then remove the jar, screw the lids on tightly and turn over. Leave in this position until completely cooled.
Remove the jars very carefully so as not to burn your hands!
5. When the lecho has cooled completely, store it in a cool place. From the proposed amount of ingredients, 2 liters of the finished product is obtained.
Bell pepper lecho with carrots and onions - you'll lick your fingers
I offer another great recipe for your piggy bank. The snack turns out to be sweetish with a slight sourness, which only adds a special taste. It can be eaten immediately or stored in a cool place until winter. This snack will always help you when guests suddenly arrive.
Ingredients:
- Tomatoes – 4 kg
- Carrots – 1 kg
- Sweet pepper - 1.2 kg
- Onion - 1 kg
- Vinegar 9% – 100 g
- Vegetable oil - 150 g
- Sugar - 220 gr
- Salt - 100 gr
- Peppercorns - 20-30 pcs.
Preparation:
1. Cut the tomatoes and peppers into large pieces. Peel the onion and cut into half rings. Cut the carrots into strips.
2. Place everything in a saucepan. Add salt, sugar, pepper and vegetable oil. Place on the fire, bring to a boil and simmer over low heat for forty minutes, stirring occasionally. 5 minutes before the end, pour in the vinegar and stir.
3. Pour the finished lecho into sterilized jars, screw on the lids, turn over and cover with something warm until it cools completely. Then you can put it away for storage.
Video on how to prepare lecho from zucchini, peppers and tomatoes for the winter
Lecho with the addition of zucchini acquires a special tenderness. This appetizer will be light and very easy to prepare. Once you try it, you will not remain indifferent. Watch the entire cooking process in the video below.
Ingredients:
Zucchini - 3 kg
Bell pepper 1.5 kg
Hot pepper – 500 gr
Sugar - 1 glass
Salt - 4 tbsp.
Tomatoes – 1.5 kg
Vinegar 9% - 0.5 cups
Vegetable oil - 1 cup
Garlic - 3 cloves
Water - 300 ml (if there is little liquid)
This salad can be eaten on fasting days or placed on a holiday table. And so, for lunch, along with the main courses, we often open a jar and eat it with pleasure.
A simple recipe for lecho from bell pepper and tomato in a slow cooker
A very good option for preparing this snack for those who like to cook in a slow cooker. You will spend no more than half an hour on the entire cooking process. Very convenient.
Ingredients:
- Bell pepper – 1.5 kg
- Tomatoes – 1.5 kg
- Vegetable oil - 0.5 cups
- Sugar - 4 tablespoons
- Salt - 2/3 tablespoon
- Vinegar 9% – 100 ml
Preparation:
1. Grind the tomatoes in a blender or meat grinder. Peel the peppers from seeds and cut into strips. Place salt, sugar, vegetable oil and tomato paste into the multicooker bowl. Stir and turn on the “fry” mode until it boils.
2. Boil the tomatoes for 5 minutes and add pepper. Simmer for another 10 minutes. 2 minutes before the end of cooking, pour in the vinegar and stir.
3. Place lecho in sterile jars and roll up. Turn over, wrap, leave until cool. After which you can remove it until required.
Lecho for the winter from cucumbers according to the recipe “You will lick your fingers”
I'm sure not many people know about this method. But the salad turns out so tasty that I recommend everyone to try it at least once.
Ingredients:
- Cucumbers – 3 kg
- Tomatoes – 3 kg
- Onions – 6 pcs.
- Garlic - 2 heads
- Sugar - 4 tablespoons
- Salt - 2 tablespoons
- Vinegar 9% - 2 tablespoons
- Vegetable oil - 100 ml
Preparation:
1. Let's start with preparing the products. Grind the tomatoes until puree. Cut the onion into half rings. Cut the cucumbers into circles or semi-circles.
2. Place the tomato puree on the fire, bring to a boil and simmer over low heat. Cook for 10 minutes, stirring occasionally.
3. Then add onion and garlic. Stir and bring to a boil again and simmer for 5 minutes.
4. Then add cucumbers. Add salt, sugar and vegetable oil. Mix everything, bring to a boil and cook for 15 minutes. Add vinegar 5 minutes before cooking. Cook and turn off the heat.
5. Place the finished snack in sterile jars and roll up. Cover with a warm blanket and leave until completely cool. This lecho can be stored either in a cool place or at room temperature.
This, my dear readers, is where I end. I hope you will like my recipes and you will definitely choose something for yourself. Or you will find something new that you have never tried before.
Have a good harvest and successful preparations! Bye!
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Classic lecho with onions and tomatoes
The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world sunset this way. Let's take a look at the classics, where peppers are accompanied only by onions and tomatoes.
We need:
- Bell pepper - 3 kg (weigh in peeled form)
- Tomatoes - 2 kg (+/- 20 medium size)
- Onions - 10-12 pieces of medium size
- Vegetable oil - 1 glass
- Sugar - 1 glass
- Table vinegar 9% - 100 ml
- Coarse rock salt - to taste
*For this amount of vegetables we use 2 tbsp. spoons without a slide
*1 glass - 250 ml
*You can add garlic to taste - 3-4 large cloves
- Sterilized jars of 500 ml or 1 liter
How to cook.
We sterilize jars. Convenient oven method:
- We wash jars and lids with a brush and soda (!).
- Place in a cold (!) oven at 120-130 degrees Celsius.
- After heating the oven to the set temperature, keep the jars there for 5-7 minutes. Make sure the jars are completely dry.
- Pour boiling water over the lids for 5-7 minutes.
Let's do the vegetables.
Let's thoroughly wash the colorful set of ingredients. Peel the peppers and onions.
Cut the peppers lengthwise into 4 parts. The last cut is crosswise, in increments of about 1 cm, to create short strips.
Let's move on to tomatoes.
A general rule for all lecho recipes.
If the tomatoes are thin-skinned, simply cut them and crush them in a brander or grind them 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 without the skin.
We peel the onion and cut it 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.
Put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can add salt right away. Although the taste, the color - there is no comrade. For the first time, we recommend adding salt at the end of stewing, adjusting the saltiness to suit your tastes.
Stir the puree and add chopped onion. Stir again and heat to a boil, stirring occasionally. Cook the onion in tomato puree after boiling for literally 1-2 minutes.
Add pepper, stir well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here definitely try it piece by piece to turn it off in time. The pepper should become soft, but not overcooked. Elastic tenderness is the best texture of the main character of 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 small cubes and add it at the end at the same time as the vinegar.
We taste the lecho for salt and sugar. If necessary, add the desired accent. We love a balanced sweet and sour taste with just enough salt.
Transfer the hot dish to sterilized jars, filling them to the top. We roll up the iron lid, turn it over and cover it with a blanket - for slow cooling.
Ideally stored in a cool place. But it can also be done at room temperature. The safety margin of the workpiece will last until spring.
Below we offer you 3 more options for lecho with bell pepper. They are different, but the childish delight “You will lick your fingers!” will suit everyone.
Lecho with carrots for more sweetness
After the first successful roll-out, we immediately fell in love with the expanded lineup. We are very devoted 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. Chop carrots coarsely; this type of chopping is universal.
- We also love a more sophisticated option - straws of different sizes (“Hurray!” for the Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out delicious. One of the 3 main Berner attachments also helps us with this cutting.
- Add thin sliced carrots along with pepper.
- Next - according to the algorithm described above.
If the carrots are thick slices (1 cm), add them to the pepper, let it boil and cook for 5-7 minutes.
Lecho without vinegar for an interesting experiment
It’s also tasty and stores well. If you are confused by the absence of vinegar as a preservative, then you can safely take the risk. One jar for the sake of experiment is not such a big consumption of food.
We ourselves were surprised at how well such a roll is stored. Of course, it is advisable to put it in a cool place (a closet on a cold balcony, loggia, or cellar). Although, if you overcome inertia and think about it, thanks to tomatoes, there is more than enough acid in the lecho. Such a preparation will stand for three to four months without problems.
The only point in the recipe is increased attention to the sterility of the seaming tool and containers.
We need:
- Tomatoes - 3 kg (about 30 medium-sized pieces)
- Sweet peppers - 6-7 large vegetables (at least half take red ones)
- Sugar - 1 glass
- Salt - 1 tbsp. heaped spoon
- Garlic - 6-7 large cloves
How to cook is well described in the video.
Please note for coarsely chopped peppers. This method can also be used in the classic recipe.
Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice housewife will succeed!
Eggplant lecho - a favorite of the older generation
A fun recipe for lovers of blue ones.
We need:
- Eggplants - 2 kg
- Bell pepper - 500 g
- Carrots - 500 g
- Tomatoes - 1 kg
- Onions - 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.
Wash all the vegetables.
Cut the eggplants into medium cubes. Then pre-boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander and let the eggplants cool. This brief boiling removes the bitterness from blueberries.
Another way of anti-bitterness: you can add salt and wait for the juice to stand out, then rinse in a colander. Choose a pre-treatment option that is convenient for you. We do not recommend doing without it. Zakatka may not taste bitter, but there is a high risk that it will not be stored well.
Cut the tomatoes into large pieces and blend with a blender until smooth. You can also grate it using a coarse grater.
Chop the red pepper into small pieces. We like the cut to be close to classic, like the first recipe above. Look at the photo below: you need a long straw. Cut the seeded pepper lengthwise into 4 pieces. 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. The best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - rub or squeeze.
Cut the onion into thin half rings or a thin arc across.
Three carrots on a coarse grater. You can use Berner to make a thin, short straw.
In a heated frying pan with oil, fry the onion for 1-2 minutes. Add carrots and simmer for another 3-5 minutes.
Add chopped peppers, chopped tomatoes and eggplant pieces. Simmer vegetables for 35-40 minutes.
15 minutes after combining all the ingredients, add sugar.
Towards the end of the stew, add salt, and at the very end, garlic cubes and vinegar.
We transfer the hot lecho into sterilized jars, roll it up, turn it over and wrap it.
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 treat him more calmly. Eggplant is a specific vegetable, especially for baby food.
When choosing from two options with large summer vegetables, we often prefer ala lecho salads with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), the cheapest tomatoes 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 its stability during heat treatment of vegetables. This means that due to boiling and stewing, lecho, tomato paste, and other salad dressings with vegetable sources of lycopene contain a lot of healing carotenoid for good health.
Bell pepper lecho for the winter is worth a short effort. “You'll lick your fingers!” both guests of the house and participants in the procurement process will tell you. Involve older children in chopping vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a jar you made yourself somewhere in December cannot be compared with three trips to the supermarket.
What kind of winter recipes do you like to cook with your whole family? We are waiting for your feedback in the comments! See you in “Easy Recipes” - “Homemade Preparations”. Sincerely, team of site authors
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