I think that many people know and love such an appetizer as lecho, it leaves the table especially well on winter evenings in good company, but in the summer you can also enjoy it. After all, it takes quite a bit of time to prepare it, and the simplest products are needed. So let's get started.
How to cook lecho for the winter from bell peppers and tomatoes?
In case you wondered how to cook a delicious preparation for the winter in the form of lecho, then be sure to read this recipe to the end. Besides the fact that it is very easy to prepare, the taste is simply incredible.
Having treated guests with such an appetizer, you deservedly receive the highest rating from their side. And also get ready to answer questions about how you cooked it and where you found such a simple and wonderful recipe.
incomparably delicious lecho from bell pepper and tomato! One of my favorite preparations for the winter. This appetizing snack complement and enrich the taste of any dish.
Ingredients:
- bell pepper - 2.5 kg
- tomatoes - 2 kg
- sugar - ½ cup
- vegetable oil (refined) - ½ cup
- salt - 1 heaping tablespoon
- 9% vinegar - 1 tablespoon
Cooking:
1. Tomatoes need to be chopped using a conventional meat grinder or blender. Pour sugar and salt to them, mix, put the pan on the stove, where on medium mode I bring to a boil.
2. While the tomatoes are cooking, peel the bell pepper from seeds and cut into large pieces.
3. After the tomato mass has boiled, pour vegetable oil into it. Add bell pepper to them. Bring to a boil again and after boiling, cook for exactly 30 minutes, slightly reducing the heat.
4. After 30 minutes, add a spoonful of vinegar, and after mixing, remove from the stove.
5. Lay out the lecho in already pre-sterilized hot jars and twist with sterile lids.
Convinced how elementary everything is? If you still have any questions or something is not entirely clear, then ask in the comments. We will definitely answer your question and supplement this recipe.
A simple recipe for cooking lecho from peppers and carrots
Here is another recipe on how to cook an unforgettably tasty and fragrant lecho. The ingredients are almost the same, just add carrots to them. She will do ready meal more satisfying and even sweeter.
I advise you to prepare our favourite dish this way at least once. I think and hope that you will like this method as much as we do.
Ingredients:
- Tomatoes - 4 kg
- Carrots - 1 kg
- Sweet pepper - 1.2 kg
- Onion -1 kg
- Vinegar 9% - 100 g
- Sunflower oil - 150 g
- Sugar - 220 g
- Salt 100 g
- Peppercorns 20-30 pieces.
Cooking:
1. First, peel the carrots, onions and peppers. We cut the tomatoes into large pieces, carrots into strips, onions into half rings, we also cut the pepper into large pieces.
2. Pour vegetable oil into a saucepan, put tomatoes, peppers and carrots with onions there. Add salt, sugar and peppercorns to them.
3. Mix all this gently and put on the stove, bring to a boil. When our lecho boils, cook for about 40 minutes, stirring occasionally.
4. Cook over low heat. When about 5 minutes remain before the end of cooking, add vinegar and mix everything gently.
4. We take sterilized jars and put lecho in them, close the jars with sterilized lids. We turn the jars upside down and wrap them in a towel until they cool.
Lecho can be eaten right away, or you can leave it for the winter. It can even be used as a ready-made frying, for example for cooking different soups. It turns out that the preparation of the first hot dish will take you much less time than usual. And this is another big plus of this culinary masterpiece.
Recipe for bell pepper lecho with tomatoes and onions
In this cooking method, in addition to onions, we also use hot peppers, which will add spicy and tasty flavor to our dish. unforgettable taste and aroma. Try it and you will be pleasantly surprised!
Ingredients:
- sweet bell pepper - 3 kg
- onions - 1.5 kg
- red tomatoes - 1.5 kg
- hot pepper - 3 pieces
- sugar - 1 cup
- refined sunflower oil - 1 cup
- vinegar - ½ cup
- salt - 2 tablespoons.
From the indicated ingredients, the yield is 5 liters.
Cooking:
1. Cut the tomatoes coarsely, the next step is to pass the tomatoes and hot peppers through a meat grinder.
It is not necessary to clean the bitter pepper from the seeds, just cut off the hat from it and cut off the top from the tomato too. We shift the resulting mass into a container in which we will cook lecho (basin or pan).
2. Peel the bell pepper from the legs and seeds and cut into 8 slices each, put it to the tomatoes.
3. Now let's get down to the bow. Cut it into half rings and add to the total mass. Pour salt, sugar and sunflower oil on top. Mix everything well and leave for 30 minutes so that the vegetables give juice.
4. Put to cook on the stove. From the moment of boiling, you need to cook for 25 minutes. Cook over medium heat, stirring occasionally.
5. Add vinegar and cook for another 5 minutes. Until the lecho has cooled down, pour into sterilized jars, cover with a lid and close with a seaming key.
6. The resulting jars must be turned upside down, wrapped in a warm blanket and left until it has completely cooled. We'll be testing in a few months.
Lecho from tomato and pepper for the winter without sterilization
The name of the recipe sounds somehow intimidating, because how can you make a blank without sterilization. But this is only at first glance impossible. In fact, everything is done quite simply.
Lecho without sterilization for the winter is very tasty. It is not necessary to sterilize or dry even jars with lids, just wash the jars well. You will easily surprise your family and friends with this dish. It turns out not only very tasty, but also very beautiful. Especially if the composition will be pepper of different colors.
The result will be so bright and spring-like. beautiful salad, which in winter will resemble warm days. And it is guaranteed that such an appetizer will decorate any table with its presence.
Ingredients:
- Bulgarian pepper - 1.5 kg
- tomatoes - 1 kg or tomato juice 1 liter.
- onion - 500 g.
- carrots - 300 g.
- garlic -1 head
- vegetable oil - 150 g.
- sugar -100 g.
- salt - 1.5-2 teaspoons
- vinegar - 1.5 tablespoons
- bay leaf - 2 pcs.
It turns out 2.5 liters of Lecho.
Cooking:
1. Pass the tomatoes through a juicer or through a meat grinder. Bring tomato juice to a boil.
3. Add grated carrots, mix and cook for 15 minutes over low heat, stirring occasionally. Be sure to cover with a lid to keep the moisture from evaporating.
4. Add the onion and cook for another 5-7 minutes.
We cut the onion into half rings, you can also cut the onion smaller if someone does not like it when the onion is felt.
5. After 5-7 minutes, add salt, sugar, vegetable oil and pepper, de-seeded and cut into 3-4 pieces in length. Simmer over low heat, stirring occasionally.
6. Then we add bay leaf, chopped garlic and vinegar into our lecho. Stir gently and cook for another 3-4 minutes.
7. Then put the boiling lecho into well-washed jars, cover with a lid and roll up. Immediately turn the jars over from the lecho to the lids, cover with a warm blanket, leave the jars in this position until they cool.
By opening these jars in winter, you will feel and taste the aroma of summer, which is so needed on cold winter evenings.
Video on how to cook lecho for the winter with tomato paste
I present to your attention a slightly unusual video recipe for making lecho. Its highlight is that instead of a tomato or tomato juice using tomato paste.
For today I have everything. If you like our recipes, please leave your feedback in the comments below the article. We will also be immensely grateful if you share this post on social networks so that your friends know about them.
In the meantime, see you in the next editions.
cook delicious preparations for the winter is not at all difficult, especially considering that in our time all recipes can be found on the Internet. One of the most favorite preservation options in our family is lecho. There are a lot of lecho recipes, they cook it from a wide variety of vegetables, making it sweet, spicy, spicy.
Today I suggest you prepare a simple version of lecho without carrots and onions. I use this lecho more often for making sauces, gravy, it is also delicious to add it in the process of cooking borscht or soup, making stews.
For the recipe, prepare all the products on the list. Sweet peppers choose fleshy, with thick walls. Any tomatoes will do, but it is better that they are juicy and sweetish.
Wash all the tomatoes and dry, then cut out the growth site of the stalk. Cut the tomatoes into slices. You can first remove the skin from the tomatoes.
Prepare the blender bowl. If it is not there, a regular meat grinder will do.
Grind the tomatoes until smooth on the highest power of the blender.
Cut the sweet pepper in half, then cut out the seed box everywhere, cut off the fleshy light partitions. Rinse the peppers and cut into strips, you can also use coarse cut peppers or even leave it in halves.
Prepare a pot for cooking lecho. Pour the pepper into the pan and pour the tomato.
Add salt and sugar to vegetables.
Pour a portion of vegetable oil into a saucepan. Boil lecho for 40 minutes over low heat.
At the end of cooking, add finely chopped garlic to the pan.
Pour in a portion of vinegar and mix, bring lecho to a boil and remove from heat.
Pack the finished lecho in sterile jars.
Put the lids on the neck of the jars and screw tightly. Turn the workpiece upside down and wrap it with a blanket, leave it alone for a day. After a while, transfer the lecho without carrots and onions to the cellar or pantry.
Bon appetit!
Now, when supermarket shelves are replete with an assortment of canned jars, many housewives still continue to make preparations for the winter on their own. And not without reason, because no matter how manufacturers promise us that their preservation is as tasty as home cooking, all the same, real homemade preservation, prepared by the hostess for the winter with love and care for loved ones, cannot even be compared with the “shop”.
Cookbooks, the Internet and other sources offer a wide variety of recipes for winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and closed in bottles, to whole dishes: squash caviar, vegetable salads, adjika.
Many housewives prefer unusual, intricate recipes that can surprise loved ones and guests. One of these types of preservation, which is prepared for the winter, are salads and lecho.
Lecho is a delicious and very effective dish that perfectly diversifies the winter table.
It is generally accepted that lecho is a recipe for Bulgarian cuisine. And for most housewives, it is associated with a salad of sweet bell peppers of different colors, filled with tomato sauce. But this is not entirely true: in fact, lecho is a dish of Hungarian cuisine. But his mistresses cook in different countries, especially loved it in Europe. Recipes differ from each other: for example, in the Hungarian lecho there are not only vegetables, but also smoked meat; in Russia, the recipe was adapted for those products that are more accessible to us: Bell pepper, carrots, onions, tomatoes; France has its own analogue of the dish - ratatouille.
Although lecho is indeed to some extent a salad, only its winter version. We will consider the most famous options for preparing this tasty and healthy salad.
Lecho recipes from all over the world
It should be noted that no matter what recipe for making lecho for the winter you choose, there is one nuance common to all recipes: immediately after the lecho is ready, it must be poured into pre-sterilized jars and rolled up. Therefore, it is advisable to either prepare the jars in advance or do it while the dish is cooking. Then you need to wrap each jar until it cools completely. And now it's time to get acquainted with the variety of lecho recipes for real housewives, which can be prepared for the winter.
Delicious lecho for the winter - the recipe you will lick your fingers
Each hostess prepares lecho according to home recipe. This recipe is delicious, be sure to prepare for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve such a lecho as a side dish, in any case, you will lick your fingers.
Required set of ingredients:
- sweet peppers and tomatoes - each 2 kilograms
- sunflower oil - 150 gr
- sugar - 100 gr
- salt - 50 gr
- table vinegar - 2 tsp
- I clean the pepper from tails, seeds, partitions, cut into rings of about 1.5 cm.
- I skip the tomatoes in the combine, they should turn out to be a homogeneous mass, pour them into the pan. I add sugar, salt, pepper rings, vegetable oil, vinegar there, mix well.
- I send the saucepan to medium heat, cooking takes 30-40 minutes, sometimes I mix it from bottom to top. The pepper will sink lower towards the bottom of the pot as it cooks.
- I do not sterilize jars, but burn them in the oven. Before burning my jars, I dry them slightly, put them in a cold oven, turn on the temperature of 200 degrees, hold for 15 minutes. I think that this is faster, and it is guaranteed that all sorts of microbes die.
- I transfer the hot lecho into cooled jars, cork with boiled lids, turn it over, wrap it with some warm clothes.
My advice
- In all recipes, I indicate sweet pepper in its pure form, that is, already peeled, which means that you need to purchase or take your grown one by 300-400 grams more. The same applies to other vegetables, unpeeled ones will need a little more.
- I try to write the date of preparation on the jars, funny notes about what happened that day. In winter, it's great to remember this day when this preparation was prepared, and it's so convenient.
- In winter, I often use lecho for cooking winter food - in borscht, soups, for meat, and lecho gravy will flavor any dish.
- The ideal lecho tastes sweet, slightly salty and slightly sour, so try and get your measure, to whom - salt, sugar, vinegar.
- The signal that the lecho is ready is actually not the time indicated in the recipes, but the state of the boiled pepper, if it is boiled, then our preparation is ready.
- Lecho in many recipes, but in almost all of mine it is not sterilized, but closed hot. Treat this moment responsibly - when pouring into containers, the stove should continue to work under the workpiece, observe the boiling point by pouring into jars. The containers should not be underfilled, squeeze oxygen out of them completely. A well-filled jar should be immediately rolled up. If everything is done according to the rules, the blanks will not explode.
- A properly rolled pepper is not just a translation of products, it is really a delicacy dish, a wonderful side dish in winter, the gravy itself is very tasty, it can be drunk, or it can be used to prepare first and second courses.
Lecho in tomato juice for the winter
For this recipe, get your favorite tomato juice. I do not use salt, because usually manufacturers salt the juice, you can salt it to your liking.
- favorite tomato juice - 2.5 liters
- sweet peppers - 2 kg
- sugar and sunflower oil - each in a glass
- salt - 2 tbsp. l
- table vinegar, 9% - 1 tbsp.
- Peeled pepper cut into 4-6 large pieces.
- Mix together tomato juice and vegetable oil, add sugar, salt, vinegar, bring to a boil.
- The first signs that the juice will boil appeared, these are bubbles on its surface. Put the prepared parts of the pepper into the pan, boil for 40 minutes.
- Place the hot mass in a sterilized container, roll up, wrap in a warm cloth, keep until completely cooled. Keep cold.
Lecho with tomato
- sweet pepper - 4 kg,
- tomatoes - 2 liters of ripe soft tomatoes,
- sugar - 2 cups without a slide,
- vegetable oil - 180-200 gr,
- vinegar 9% - 250 gr.
Make a tomato filling with sugar, oil and vinegar, salt, boil. Place coarsely chopped peppers in it, boil for 40-45 minutes. Arrange in a clean container, pour in the filling in which the pepper was prepared, twist, keep wrapped until cool.
Lecho of tomato and pepper with garlic"Generous summer"
Prepare:
- sweet peppers and tomatoes - 1 kg each
- garlic cloves - 3 pcs
- onion - 3 heads
- sunflower oil -70 gr
- Bay leaf
- salt - 1 tsp
- black pepper - 3 peas
- sugar-75−80 gr
- table vinegar - 10 gr.
- Chop pepper, garlic and onion into thin strips.
- Turn the tomatoes into a homogeneous mass with a blender (you can use a meat grinder).
- Put everything in a saucepan, pour water so that all the vegetables are covered, put on fire.
- Salt, add bay leaf, pepper, sugar.
- I do not close the lid, the carcass over low heat for about one hour.
- Then I pour vinegar, mix it up and pack it in clean jars, I try to fill it more completely so that there is no room for air. Air reduces the shelf life of the workpiece.
Lecho of green tomatoes for the winter-recipe
Required products:
- peppers, green tomatoes, onions - each 1 kg
- vegetable oil- 4-5 tbsp. l
- garlic cloves - 6 pcs
- salt - 1 tbsp. l
- sugar - to taste (100 gr)
- We cut peeled vegetables with a medium cube - peppers, tomatoes, onions.
- For 12-15 minutes, fry the onion until lightly browned, add pepper and green tomatoes to it, salt, add sugar.
- After boiling the vegetable mass for 5 minutes, spread the chopped garlic there. Cook vegetables for 20-25 minutes.
- We don’t remove it from the stove, but immediately fill the jars with boiling lecho, close it with airtight lids, turn it over, and wait for it to cool.
Here is another lecho recipe, my favorite homemade recipe. It is very easy to prepare.
- I take tomatoes (3 kg), twist them with a meat grinder, boil for about 20 minutes over low heat. I cut into strips of 1.5 kg. sweet peppers, add to the boiling mass, pour 0.5 cups sunflower oil, salt (2 tablespoons), pour 200 gr. sugar, continue cooking for about 20 minutes. At the end of cooking, I pour 0.5 cups of table vinegar into preservation.
Bulgarian Lecho - Recipe
Required:
- red peppers, bell peppers - 3 kg
- tomatoes - 2 kg
- garlic - 2 small heads
- hot pepper - 1 pod
- greens (dill, parsley) - each bunch
- vegetable oil - 250 gr
- vinegar 6% - 125 gr
- sugar - 4 tbsp. with a small hill
- salt - 1.5 tbsp. l.
Shred bell peppers into long pieces.
Skip the garlic, hot peppers, tomatoes with a meat grinder, chop the greens with a knife. By the way, it's great to take greens for cooking any kind of lecho. Now, parsley, dill are enough, they have a low price, and in winter greens are worth their weight in gold, besides, it is so useful in the cold season.
Combine all components at once, pour with a mixture prepared from oil, vinegar, salt, sugar, boil for 30-35 minutes. Put hot in glass containers, twist.
You need to take 5 kg. ripe tomatoes - 3 kg. peppers, cut into strips, apples and carrots 1 kg each, 0.4 kg. acute capsicum, garlic by preference, sunflower oil.
- Vegetables, with the exception of sweet peppers, grind with a meat grinder, mix and put to pepper, chopped into strips, salt to taste, pour in oil, boil for 50 minutes, put in containers, twist. You can not cut sweet peppers, skip along with all the ingredients, it will come out not lecho, but a spicy seasoning.
- tomatoes - 2.5 kg
- peppers - 1.5 kg
- carrot - 0.6 kg
- sugar, vegetable oil - each ½ cup
- salt - 30 gr
- table vinegar-100 gr
Grind the tomatoes with a combine (meat grinder), chop the peppers into strips, grate the carrots on a grater with large cells, combine together, boil for about an hour, twist immediately until they cool down.
Products: 3 kg. tomatoes, each 1 kg. - carrots, onions, 2 kg. peppers.
- Cut onions, tomatoes, peeled peppers into strips, chop carrots on a grater with a large mesh, mix, pour with a mixture consisting of 1 faceted glass of sugar, 1.5 tbsp. salt, 1.5 tbsp. sunflower oil, 1.5 tbsp. table vinegar, boil for 20 minutes. Directly from the fire, we put it in containers when it has not cooled down, we twist it. Yield - 11 jars with a capacity of 0.5 liters.
You will need 5 kg. peppers, 3 kg. tomatoes, 1 kg. onion, 50 gr. salt, 10 tbsp. sugar, 10 peas of allspice, 10 pcs. carnations.
- Twist the tomatoes with a meat grinder, 30 minutes. boil them down.
- Cut the pepper into long strips.
- Fry the onion chopped into half rings.
- Salt the boiled tomatoes, add sugar, lower the strips of peppers, boil for 30 minutes. At the end of cooking, lay out the fried onions. Boiling lay out lecho, immediately twist.
Cut the sweet peeled peppers into slices.
- Then take tomato paste, dilute with water in a ratio of 1: 1. For every kg. tomato paste take 1 kg. chopped pepper, 50 gr. sugar, 30 gr. salt, cook 10 minutes. The boiling mixture that has not cooled down is packed in jars, sterilized for 0.5 liters for 25 minutes, liter ones for 35 minutes.
On the shelves in stores you can admire the jars with beautiful labels, sometimes there is a doubt, but is there a need for homemade preparations? With age, I realized that cooking lecho at home for the winter is not at all a whim. Such winter preservation can become a decoration of any table, because it is natural. Especially if the blanks are rolled up using gentle methods, with a minimum of sugar and vinegar, without long heat treatment, and this applies not only to lecho.
Classic lecho recipe - Hungarian
Ingredients:
- Green sweet pepper - 1.4 - 1.5 kg.
- Onions - 2 heads.
- Tomatoes - 600 g.
- Pork fat - 80 g.
- Smoked bacon - 50 g.
- Paprika - 5 g.
- Salt - to taste.
Cooking:
Peel the peppers and cut lengthwise into 8 pieces.
Peel tomatoes, cut into quarters.
Onion cut into half rings.
Cut the bacon into small cubes and fry it until transparent in fat (it is more convenient to do this in a saucepan).
Add onion to bacon. When it becomes golden in color, put paprika, tomatoes, pepper, salt.
Simmer over high heat until some of the liquid has evaporated, stirring occasionally. Cover with a lid, make a quiet fire and simmer until tender.
The most common winter lecho recipe is Bulgarian lecho
Products:
- Bulgarian pepper of different colors - 1 kg.
- Tomato puree - 1 kg.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
Cooking:
Cut pepper.
Make puree from fresh tomatoes: chop them in a blender or through a meat grinder, and then boil the mass 2-3 times.
Add salt, sugar and pepper. Cook for about 30 minutes, stirring occasionally.
Lecho without vinegar - a quick salad recipe
Ingredients:
- Pepper - 2 kg.
- Tomatoes - 3 kg (or tomato juice - 2 l).
- Carrots - 2 pcs. (large).
- Sugar - 3 tbsp. l.
- Salt - 2 tbsp. l.
- Carnation - 10 pcs.
- Hot pepper - 2-3 pods.
- Garlic - 300 g.
- Allspice - 10 peas.
Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater.
Remove the skin from the tomatoes, grind with a blender or through a meat grinder to a puree state.
Mix everything, add spices and bring to a boil. Once it boils, cook for about 10 more minutes.
Russian version of the recipe lecho
- Pepper - 2.5 kg.
- Tomato juice - 1 l.
- Carrots - 500 g.
- Salt - 1 tbsp. l.
- Sugar - 0.5 cups.
- Vegetable oil - 0.5 cups.
- Water - 0.5 cups.
- Vinegar 70% - 1 tsp
- Bay leaf, allspice peas - to taste.
Cooking:
Mix tomato juice with spices and boil for about 10 minutes, then put bay leaf and sweet peas, cook for another 10 minutes.
Cut the pepper and carrot into cubes, like a salad, and add to the tomato juice and spices and simmer for another 10 minutes on the fire.
Original lecho recipes
Lecho "Spark"
Ingredients:
- Bulgarian pepper - 1.5 kg.
- Tomatoes - 2.5 kg.
- Onion - 1 pc.
- Garlic - 30 g.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Red ground pepper- 0.5 tsp
- Allspice ground pepper - 0.5 tsp.
- Vinegar 70% - 1 tsp
- Bay leaf - 4-5 pcs.
Cooking:
Chop the tomatoes and boil for 10 minutes (until foam appears). Rub the mass through a sieve to remove the seeds from it.
Cut the onion into half rings, like a salad, and the pepper into strips, mix the vegetables with tomato puree.
Add all the spices and simmer over low heat until the pepper softens.
Mince garlic, add to vegetables. Pour in 5 tbsp. l. vegetable oil. Take out the bay leaf.
Bring the mass to a boil, immediately pour in the vinegar, mix and remove from heat.
Recipe lecho "Vkusnyatina"
Products:
- Red bell pepper - 3 kg.
- Green pepper- 1 kg.
- Tomatoes - 3 kg.
- Vinegar 9% - 0.5 cups.
- Sugar - 2-4 tbsp. l.
- Salt - 2 tbsp. l.
How to cook:
Grind tomatoes until puree.
Peppers cut into strips or cubes, as for a salad. Add it along with spices to the tomato puree.
Mix everything and bring to a boil. Cook for another 30 minutes.
"Original" step by step recipe lecho
Ingredients:
- Pepper - 5 kg.
- Tomatoes - 4 kg.
- Vegetable oil - 1 cup.
- Sugar - 1 cup.
- Vinegar 9% - 2 tbsp. l.
Cooking:
Rub the tomatoes. Pepper cut into strips.
Pour the tomato puree into a saucepan, put on fire. Add salt and sugar to the mass and bring everything to a boil.
After boiling, add pepper and oil, bring to a boil again and cook for another 30 minutes over medium heat.
Remove from heat, pour vinegar into the pan. Now lecho is ready.
Unusual and delicious recipe: honey lecho
The "zest" of the dish lies in the marinade, which gives this dish an unforgettable taste.
- Sweet pepper - 5 kg.
- Onions - 6-7 pcs.
- Tomato juice - 2 tbsp. l.
- Vinegar - 100 ml.
- Honey - 5-6 tbsp. l.
- Sugar - 1 cup.
- Salt - 100 g.
- Hot pepper - 1 pc.
- Vegetable oil - 200 g.
How to cook:
Pepper cut into strips (you can into 4 parts). Onion cut into rings, like a salad.
Prepare the marinade: mix tomatoes, vinegar, honey, hot peppers, salt, sugar, vegetable oil and put on fire. Boil.
Put the vegetables in a boiling marinade and cook for 10 minutes without stirring.
The treatment is ready. Now you can lay it out in pre-sterilized jars, pour hot marinade over it and roll it up.
Simple lecho recipes for beginners
The easiest recipe: "lazy" lecho
Ingredients:
- Bulgarian pepper - 1 kg.
- Tomatoes - 3 kg.
- Sugar - 1 cup.
- Salt - 2 tbsp. l.
- Garlic - 3 cloves.
- Vinegar 9% - 2-3 tbsp. l.
Cooking:
Prepare the pepper as usual, add 1.5 kg of tomatoes to it and put in a saucepan. You can pour 1 glass of water if the tomatoes are not juicy. Put on fire.
Bring to a boil and cook over very low heat for 10 minutes, stirring constantly.
Cut the second part of the tomatoes into cubes and add to the rest of the vegetables. Mix.
Then pour sugar and salt there and cook for 25 minutes.
Add crushed garlic and vinegar. Cook for 5 more minutes.
Lecho Hungarian: a simplified version
Products:
- Pepper - 3 kg.
- Tomatoes - 4 kg.
- Onions - 3 kg.
- Red ground pepper, salt - to taste.
- Ground paprika - 1 tbsp. l.
- Vegetable oil for frying.
How to cook:
Prepare vegetables as usual.
Fry the onion in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.
Then again put on fire for 5 minutes and simmer with pepper over medium heat for 10 minutes.
Add the tomatoes and simmer for another 5-10 minutes, stirring to prevent the vegetables from burning.
Make the fire minimal, salt the vegetables, add spices and simmer for 10 minutes, covered with a lid.
How to serve lecho
This dish can be served as a full meal or as a side dish.
In Hungary, it is eaten as an independent dish, stirring eggs in it. This is quite reasonable, since the Hungarian lecho usually has meat products. In Germany, it is served as a side dish for fried sausages, sausages or grilled meat. And in Russia - as a salad for porridge, mashed potatoes or meat. Lecho goes well with rice, buckwheat, wheat porridge, as well as boiled potatoes and french fries. This type of preservation will enhance and enrich the taste of any main dish.
In any case, lecho - very tasty dish. And its bright appearance will definitely increase your mood and appetite. In addition, it retains vitamins, in particular vitamin C, beta-carotene, and potassium, which are rich in vegetables that make up lecho. But in winter it is very important to eat as many vegetables as possible in order to make up for the lack of essential vitamins. home preservation in this matter is a great help.
Lecho is one of my favorite vegetable dishes. Now, in the height of summer, I often cook it for dinner as a side dish. Sometimes I add eggplants, onions, carrots to peppers. It's very simple vegetable dish but very tasty nonetheless. Closing bell pepper lecho for the winter is also not difficult. This is one of the lightest blanks, in which the minimum number of ingredients.
I bring to your attention 7 recipes for sweet and sour pepper lecho tomato sauce. AT classic recipe you only need two main ingredients - tomatoes and peppers. Can you use it instead of tomatoes? tomato paste, add garlic for spice or close vegetables without vinegar. How to do it all - read on.
Do not forget that sterile jars and lids are needed for conservation. To begin with, they are washed with soda with a soft new sponge. Then sterilized over steam, in the oven or in the microwave. Choose any method. Boil the lids for 5 minutes, this will be enough. Lettuce is laid out in prepared jars while hot.
The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and it turns out very tasty snack. For the sauce, you need to take meaty tomatoes, cream is better - they make more thick sauce. The most delicious red pepper lecho, 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 lovers of this option.
AT classic version only tomatoes and peppers are taken from vegetables. Next, I will write other options that use carrots, onions, 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 stalk and cut into 4 parts. Scroll the tomatoes through a meat grinder to get a homogeneous base for the sauce. Pour salt, sugar and allspice and black peppercorns into the resulting puree. Put the sauce on the stove and bring to a boil. Stir occasionally so the sugar and salt dissolve and don't burn. Boil the tomato for 10 minutes on low heat.
2.In the meantime, prepare the pepper. Wash it, cut it in half, remove the seeds. Further cut can be arbitrarily. Someone likes to cut the pepper into strips, someone into squares, someone into triangles or wide strips. Cut the way you want. Think about how you will eat this pepper later.
3. After 10 minutes of cooking tomatoes, put chopped peppers on them and pour in vegetable oil. Stir a little. It will not work well at once, 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, in no case do you need to add water, the sauce should be thick and not watery.
4. When the lecho boils, boil it for 15-20 minutes. Cooking time will depend on the size of the pieces. Smaller pieces will cook faster, larger pieces will take longer. Taste the pepper - it should be dense, do not boil it too much. Because the pepper will still come in jars. If you digest it, then in banks it will generally spread and will be ugly. And yes, it won't taste 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 readiness, add lecho to it acetic acid and stir. Try what happened. If the appetizer seems too sour - add sugar, if not enough salt - salt.
6. Pour the finished salad into jars. All dishes that come into contact with food should be dipped in boiling water (ladle or mug, funnel). Roll up the jars with sterile lids, which you need to remove from boiling water with a fork and shake off all the water. If you have large pieces of peppers, you can first arrange the pepper in jars, and then pour it with tomato sauce.
7. Turn the preservation over, you can cover it with a towel so that the cooling occurs gradually, and wait until it is completely cool. And then you can store even in the cellar, even in the apartment. This lecho is excellent all winter and does not sour.
Pepper lecho with carrots and onions for the winter
This recipe is with carrots and onions. If you like these boiled vegetables, then cook this preparation.
Ingredients (for 12 l):
- Bulgarian fleshy 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 it needs to be boiled a little beforehand. Clean the carrot and cut it large straws. Throw in boiling water and boil for 10 minutes, then drain the water. Wash the tomatoes and scroll through a meat grinder to get a tomato.
2. Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Put 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 the 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 occasionally.
4. Cut the pepper into large strips. If cut too finely, the vegetable will lose its shape and become too soft. When the onion is cooked for 10 minutes, put the pepper in the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before cooking, pour vinegar into the salad.
5. Preservation jars must be sterilized, lids too. Just while the pepper is cooking, you can prepare this inventory. Arrange the salad in jars and roll up the lids. Turn over and let cool. It turns out a delicious lecho, which is well stored in the apartment.
How to cook lecho with pepper and tomato paste
This recipe does not use fresh tomatoes, but uses tomato paste. This approach allows you to make the final product thicker and richer in taste. The composition of the 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 desired way. I suggest cutting into half rings, 0.5 cm wide.
2. Prepare the marinade sauce. Pour water into the container, put salt, sugar, tomato paste, vegetable oil, pepper and parsley in it. Put on fire and boil the sauce, dissolving all the crystals and paste.
3. Pour the chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to understand the degree of readiness. Pepper should not be too soft, because in a hot marinade it will reach a little more.
4. Arrange the resulting snack in sterile jars and roll up. Turn over, check if the lids are tightly closed. And on this delicious lecho is ready. The sauce will thicken as it cools.
A simple recipe for lecho with tomato juice for the winter
For those who do not like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. Juice can be prepared independently from ripe tomatoes using a juicer, or you can buy ready-made.
Ingredients:
- sweet 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 the tomato juice. Stir the marinade.
2. Wash the pepper, remove the excess and cut into slices, which can then be cut in half.
3. Pour the tomato juice with additives into the pan and immediately add the pepper, mix. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.
4. Sterilize jars and lids in advance. Arrange the finished snack in jars, tightly tighten the lids and let cool. On this Bulgarian lecho ready. Wait for winter and eat delicious pepper with at least delicious sauce, which can serve as a gravy for porridge or meat.
Bulgarian lecho with garlic
Garlic always gives the dish a special flavor. There are those who are very fond of dishes with garlic. Therefore, for you, this simple recipe for making the famous garlic appetizer.
Ingredients (for 8 l):
- fleshy bell pepper - 5 kg
- tomatoes - 4 kg
- vinegar 9% - 80 gr.
- sugar - 1 tbsp.
- garlic - 1 head
- refined sunflower oil - 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. Grind washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.
2. Wash the pepper thoroughly, remove the stalk, seeds and partitions. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin, boil.
3. Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, pour vegetable oil. Boil 15 minutes.
At first there will be a lot of pepper and it may seem that there is little sauce. Don't worry, the peppers will also release juice and shrink in size. Thus, it will be completely covered with a tomato.
4. After 15 minutes, add 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 a moderately thick snack, very tasty and fragrant.
The most delicious lecho of bell pepper and eggplant
Eggplant goes well with sweet peppers. Such a dish stewed in tomato will be relevant both in winter and in summer.
Ingredients (for 5-6 liters):
- tomatoes - 3 kg
- eggplant - 10-12 pcs. (depending on size)
- bell pepper - 12 pcs.
- garlic - 1 head
- spicy pepper chili - 0.5 pcs. (taste)
- vinegar 9% - 0.5 tbsp. (you can take 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 chop in a blender. Grind hot peppers together with tomatoes. Pour the resulting tomato into a large bowl and put on fire to boil. Boil the tomato for 30 minutes.
2. Peel the pepper and cut into strips. Cut the eggplant into slices, about 0.5 mm thick. Place the eggplant in a bowl and season with salt. Let them sit for 15 minutes to allow the vegetables to release their juices.
If desired, you can pre-fry the eggplant over high heat not until tender, but until lightly browned.
3. While the eggplants are standing and the tomato is being cooked, 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 cup) and vegetable oil (half a cup). Stir again and try. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer with the lid closed for half an hour.
5. 5 minutes before the end of cooking, add garlic to the salad, which you need to squeeze through a press, and vinegar. It remains to arrange the finished snack in sterile jars and cork. Turn the jars over and wrap them in a blanket. Leave it to cool overnight or overnight. It turns out delicious, moderately spicy.
Lecho with tomatoes and peppers without vinegar
If you have people with gastrointestinal diseases in your family, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. There is a lot of acid in tomatoes, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. Such an appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.
Ingredients (for 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 along (into long strips).
2. To make the lecho more tender, the skin of the tomatoes needs to be peeled. To quickly do this, make a cross cut on the top of each tomato. Next, put the tomatoes in a bowl and pour boiling water over them for 1 minute. After that, drain hot water and fill with cold. Adding ice to cold water welcome. Thus, the tomatoes will “survive” the contrast bath, and the skin can be easily removed. It should be removed at the incision site.
3. Peeled tomatoes need to be mashed. This can be done with an immersion blender, chopper or meat grinder. Choose any way, there is no difference.
4. Take a saucepan with a thick bottom and pour the tomato into it. Add sugar and salt to taste. It is better to put a little first, and then try and add what is missing. Also pour 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 sweet pepper, mix gently so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.
Try lecho after boiling on salt-sugar. Now is the time to bring the appetizer to taste. Also, if desired, you can add hot pepper (you can use red ground) for hotness.
6. At the end of cooking, the pepper will still be quite dense, not boiled. In banks, it will soften a little more. If you overcook the pepper, it will still stand and fall apart. Arrange the finished workpiece in sterilized jars and tightly tighten the lids. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave for a day, and then put it in the basement, cellar or refrigerator.
Do it for the winter. Moreover, lecho is prepared very simply, and its taste is very pleasant. Do not forget that the kitchen should be a place for experimentation. You can always add different spices to dishes that will refresh and renew the taste. But it is important to always try what you cook!
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