Pepper shoulder for the winter. Lecho for the winter - Simple recipes for delicious lecho from bell pepper and tomato

Lecho is a dish that came from Hungary. Through the efforts of culinary specialists, it has been transformed beyond recognition. If Hungarian housewives under lecho mean the second dish, which is based on vegetable stew, we have one of delicious preparations for the winter. Consider how to make lecho for the winter at home.

Many housewives are looking for interesting recipes cooking lecho. Their interest in the dish peaks in early autumn. It is not surprising, because at this moment the active harvesting of vegetable, vitamin-rich stocks for the winter begins.

There is no single recipe for lecho. Everything is determined by taste, experience and variety of vegetables available. Traditionally, each housewife, as she gains experience, experiments with the recipe she likes, changing the ingredients, seasonings and spices.

Lecho is a dish for the cooking process of which there are no mandatory requirements. This contributed to the emergence of a large number of snack options. Some cooks add onions and carrots, others reduce the amount of sugar. Only tomatoes and bell peppers remain unchanged.

In the article, I will share five homemade lecho recipes. Even if you have not come across a dish before, the material will tell you how to prepare an appetizer, introduce you to a set of products and tell you the correct cooking sequence.

Calorie homemade lecho

Let's talk about the calorie content, benefits and harms of homemade lecho, made from sweet peppers, garlic, tomatoes, onions, sunflower oil, sugar and vinegar. The calorie content of lecho is 49 kcal per 100 grams. The dish contains a lot of vitamins and minerals, phosphorus, manganese, potassium, zinc and selenium.

Lecho normalizes the digestive system, improves the condition of the skin and nails, increases appetite. According to scientists, the substances in the composition of lecho have a beneficial effect on memory and slow down aging.

The product also has contraindications. Some components of the snack are allergens that cause swelling and rashes. If there are such problems, it is better to refuse the dish in favor of fresh vegetables.

Due to intensive heat treatment store-bought food has minimal utility. What to say about additives and preservatives in the composition, designed to increase the shelf life.

To cook lecho at home, expensive products are not needed. The list of main ingredients is represented by tomatoes, sweet peppers and onions. There are other versions of the Hungarian appetizer, which include carrots or fried onions. The result is always amazing palatability. If you want your lecho to be a success, listen to the advice.

1. A ready-made snack for the winter is characterized by a rich red color with yellow or green blotches. The dish owes this color palette to the vegetables and spices used. So choose vegetables responsibly.
2. The best lecho is obtained only from ripe vegetables. Bell pepper allowed to take unripe. We are talking about pods with an orange tint. The main thing is to choose a fleshy vegetable.
3. It is better to cook lecho from meaty tomatoes. Pass their dense pulp through a meat grinder to obtain a thick puree. To remove seeds and skins, rub the tomato mass through a sieve.
4. Be careful with spices. When using herbs, do not overdo it, otherwise they will kill the flavor of the pepper. For lecho, garlic, bay leaf and ground paprika.
5. The basis of the classic lecho is lard. If you are preserving, use odorless and tasteless vegetable oil. Refined oil is the best option.

Now you know the basic subtleties and secrets of cooking good lecho at home. Use them to spice up your meal. exquisite taste, homogeneous and delicate texture.

Classic bell pepper and tomato recipe

Description of popular recipes I will start with the classic version. It is ideal for preparing food for the winter. The rich composition and aromatic spices make the appetizer indispensable for winter table.

Ingredients:

• Bulgarian pepper - 2 kg.
• Tomatoes - 1 kg.
• Onions - 4 heads.
• Dill - 2 bunches.
• Garlic - 10 cloves.
• Sugar - 1 cup.
• Vinegar - 1 tablespoon.
• paprika and ground pepper- 1 teaspoon.
• Salt.

Cooking:

1. Prepare the tomatoes and sweet peppers. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.
2. Put a thick-walled pan on the stove, pour in vegetable oil. Put the chopped onion into the hot oil. When it is fried, add tomatoes, salt and simmer over low heat for 15 minutes.
3. Send sweet pepper to the pan. Stir the mass, simmer for 5 minutes under the lid and 10 with an open top. Remember to constantly stir the contents.
4. After the time has elapsed, add chopped garlic, vinegar and sugar to the pan, and after another 20 minutes, send chopped greens, paprika and ground pepper. Simmer for 10 minutes.
5. Sterilized jars are ideal for preparing snacks for the winter. Put a dish in them, roll up and put upside down. Cover the preservation with a warm blanket and leave for a day.

Video recipe

I think you have already seen that a dish with Hungarian roots and Russian improvements is easy to prepare. With a little patience, get a great snack for the winter, which will saturate the body with vitamins and delight the soul with delicious taste.

How to make lecho for the winter like in a store

Store shelves are full of canned jars, but many hostesses still make preparations for the winter at home. And no wonder, because the home version combines organic products, excellent taste and benefits. It also does not contain preservatives, dyes and other chemicals.

Recreating a store-bought dish is problematic, because in industrial environment the ingredients are subjected to intense heat treatment, but real.

Ingredients:

• Tomatoes - 3 kg.
• Sweet red pepper - 700 g.
• Sweet Green pepper- 300 g.
• Sugar - 2 tablespoons.
• Salt.

Cooking:

1. Rinse the peppers with water, remove the stalks along with the seeds. After processing, cut into squares 2 by 2 cm.
2. After washing, cut the tomatoes in half, pass through a meat grinder, and then through a sieve. Pour the tomato paste into a saucepan, put on the stove and cook until the volume is reduced by a factor of three.
3. Weigh the puree after cooking to determine the correct amount of salt. Take a tablespoon of salt per liter of pasta. Return the grated tomatoes to the stove, add sugar and pepper, cook over medium heat for 10 minutes.
4. Pour the hot mass into jars. Make sure the tomato paste completely covers the pepper pieces. Cover the jars with lids, put in a wide saucepan, pour up to the shoulders hot water and sterilize for 30 minutes.
5. After the time has elapsed, remove the jars of lecho from the water and roll them up. Place upside down on the floor and wrap. After cooling, send to the place provided for storage of preservation.

Videos cooking

Such a home-made lecho without vinegar tastes very much like a store-bought one, but it is distinguished by the naturalness of the ingredients and maximum safety for households. Be sure to try.

How to cook lecho like grandma's

Lecho is an excellent snack for the winter. The recipe that I will share below, I inherited from my grandmother. For many years of culinary practice, she brought it to perfection. I confess that I have never tried a tastier dish than “grandmother's lecho”.

Ingredients:

• Sweet pepper - 30 pods.
• Tomatoes - 3 kg.
• Sugar - 0.66 cups.
• Salt - 1.5 tablespoons.
• Vinegar - 150 ml.
• Sunflower oil- 1 glass.
• Garlic.

Cooking:

1. Rinse the peppers with water, cut in half, remove the seeds and cut into long strips 1 cm wide. Place in a large bowl.
2. Wash the tomatoes. Pass clean vegetables through a meat grinder, put in a large saucepan and boil for 5 minutes. Add vinegar, sugar and salt, vegetable oil. After boiling, add pepper, mix and cook for 5 minutes.
3. Prepare banks. Put 2 cloves of pre-peeled garlic into each sterilized container, pour over the appetizer and roll up. Store preserves in the refrigerator or pantry.

Grandma Emma's video recipe

I advise you to serve "Grandma's Lecho" to the table as a separate dish or as a side dish for meat, mashed potatoes or porridge. Any combination will bring a lot of joy and satisfy culinary needs.

Homemade lecho from zucchini for the winter

There are many winter foods that are suitable for long-term storage. Among them is lecho from zucchini in tomato sauce. To obtain cooking masterpiece, I advise you to use young zucchini. They have soft skin and soft seeds. If the vegetables are old, cut off the rough skin.

Ingredients:

• Young zucchini - 2 kg.
• Sweet pepper - 500 g.
• Tomatoes - 1 kg.
• Onions - 10 heads.
• Tomato paste - 400 g.
• Sunflower oil - 200 ml.
• Salt - 2 tablespoons.
• Vinegar - 1 tablespoon.
• Sugar - 1 cup.

Cooking:

1. Rinse vegetables with water. Pass the tomatoes through a meat grinder, and cut the onions, peppers and zucchini into half rings. Put the vegetables in a deep container and leave for several hours.
2. When tomatoes and zucchini give juice, pour diluted tomato paste. For the indicated amount of paste, take a liter of water. Put the container with vegetables on the fire, add salt, sugar, vegetable oil and mix.
3. After boiling, turn on the minimum fire and boil for 10 minutes. After the time has elapsed, pour in the vinegar, wait another 5 minutes and turn off the stove.
4. Pour the finished lecho over glass jars, roll up, put on the floor upside down and cover. An old jacket, coat or an unnecessary blanket is suitable for the role of insulation. Check each jar for leaks after 24 hours.

Zucchini lecho perfectly complements the taste wheat porridge, buckwheat or fried potatoes. Some housewives even use it as an additive in the preparation of hot dishes, including borscht. Lecho fills it with colors and multifaceted taste.

Cooking lecho with rice for the winter

The last to consider my favorite homemade lecho recipe. Despite the ease of preparation and the use of conventional ingredients, it turns out excellent snack for the winter, which is characterized by satiety, excellent taste and "short life" - is eaten instantly.

Ingredients:

• Tomatoes - 3 kg.
• Rice - 1.5 cups.
• Sweet pepper - 1 kg.
• Carrot - 1 kg.
• Onion - 1 kg.
• Garlic - 1 head.
• Vegetable oil - 400 ml.
• Sugar - 150 g.
• Vinegar - 100 ml.
• Salt - 3 tablespoons.
• Spices.

Cooking:

1. Prepare vegetables. Dip the tomatoes in boiling water for 3 minutes, then cover with cold water, remove the skin. After that, pass through a meat grinder.
2. Rinse the sweet pepper with water, remove the seeds and chop into strips, pass the carrots through a coarse grater, finely chop the onion and garlic
3. Combine twisted tomatoes with salt, sugar and vegetable oil, mix and pour into a large enamel pan. Cover the container with a lid, put on the stove, bring to a boil and boil for 5 minutes.
4. Add the prepared bell pepper to the pan along with onion, garlic and carrots, mix. After boiling, add your favorite spices. I add 3 cloves, a teaspoon of a mixture of peppers, a tablespoon of paprika and a similar amount of mustard seeds to the lecho.
5. After 5 minutes, send pre-washed rice to the pan, mix and simmer for a third of an hour over low heat. Five minutes before the end, add vinegar to the dish. At the very end, taste the appetizer. Correct if necessary.
6. hot salad arrange in sterile jars, roll up, turn over and wrap until cool. After that, put the preservation in a darkened cool place for storage.

Lecho with rice is easily stored for a year. But in my family this is very rare, since the household willingly absorbs it both in its pure form and with additions in the form of boiled potatoes or

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

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

This selection presents a variety of lecho options, sometimes including the most unexpected ingredients, but always demonstrating amazing taste.

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

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

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

• Sweet pepper: 400 g
• Carrot: 150 g
• Bulb: 1 large
• Tomato juice: 700 ml
• Salt pepper:

Cooking instructions

Pepper and tomato lecho recipe

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

Ingredients:

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

Action algorithm:

1. Wash vegetables before cooking, cut tails, remove seeds.
2. Pass the tomatoes through the middle grate of the meat grinder or use a more modern and faster device - a blender.
3. cut sweet pepper the classic way- narrow strips (each cut into 6-8 parts).
4. Mix the resulting tomato mass with salt, sugar. Fill with oil. Heat up to a boil.
5. Put the pieces of peppers into the boiled tomato sauce. Boil for half an hour. Pour in the vinegar.
6. It remains easy to pour into hot (already sterilized) jars, cork with the same sterilized metal lids.
7. Additionally, at night, cover with a warm blanket, blanket, or at least an old coat.

Well open a jar of delicious appetizing lecho cold winter- the soul of the rhinestone becomes warmer!

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

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

Ingredients:

• Bulgarian pepper - 1 kg.
• Tomato paste - ½ can (250 gr.).
• Water - 1 tbsp.
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp. l. with a hill.
• Vegetable oil - ½ tbsp.
• Vinegar - 50 ml (9%).

Action algorithm:

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

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

How to cook lecho for the winter "Lick your fingers"

The more ingredients are included in the lecho, the more diverse the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of paste). The vegetables included in the following recipe create an excellent singing / backing dance for them. The taste of this lecho, indeed, will be "you lick every finger."

Ingredients:

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

Action algorithm:

1. First you have to work hard to prepare vegetables for cooking (it's good that there is no fuss with tomatoes). Rinse everything, peel the carrots, remove the seeds from the peppers, cut the stem. Peel the onion and garlic. Rinse all vegetables again.
2. You can start cutting. Peppers - in strips, garlic - in small cubes, onions - in half rings, carrots - on a coarse grater. While all the vegetables are laid out in different containers, it is more convenient to add them to the lecho.
3. You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
4. Put the onion, reduce the fire. Simmer for 5 minutes.
5. Add carrots, continue stewing process for 10 minutes.
6. Mix tomato paste with boiled water. Pour salt, sugar. Mix until dissolved.
7. Send pepper to the cauldron, pour tomato sauce. Make a small fire. Simmer for 30 to 40 minutes.
8. Pour in the vinegar, stand until the lecho boils again.
9. Arrange the pepper in jars and pour tomato sauce. Roll up the lids, which must be sterilized in advance.

Such a lecho perfectly replaces the main dish, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Winter lecho recipe from zucchini

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

Ingredients:

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

Action algorithm:

1. The process of preparing lecho according to this recipe also begins with the preparation of vegetables. All traditionally, peel the vegetables and rinse under running water. If the zucchini is young, the skin can not be cut off. Zucchini, well ripened, require the removal of the skin and core with seeds.
2. Cut the zucchini and onion into cubes, the first - larger, the second - smaller. Bulgarian pepper cut into strips. Grate carrots. Grind the tomatoes using a food processor / blender as assistants or, in extreme cases, using a meat grinder.
3. It is recommended to lightly fry the onion in vegetable oil and then add the rest of the vegetables and raw tomato puree.
4. Pour salt, sugar into the mass of vegetables. Stew assorted on low heat. Extinguishing time - 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
5. Pour in the vinegar a few minutes before the end of the quenching process. Glass containers and metal lids will have already been sterilized by this time.
6. All that remains is to quickly decompose the fragrant and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, pushing the Bulgarian "guests"!

Original cucumber lecho for the winter

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

Ingredients:

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

Action algorithm:

1. Rinse the cucumbers, cut off the tips from each, cut into circles.
2. Pepper, onion with garlic, peel, rinse. Onion cut into rings.
3. Wash the tomatoes, remove the stalks.
4. Send tomatoes, chives, peppers to the meat grinder.
5. Fragrant vegetable sauce pour into a cooking pot. Pour in sugar, salt, pour in oil. Boil.
6. Put cucumber slices and onion rings into the boiled sauce. Bring to a boil again. Withstand 7-10 minutes. Add vinegar.
7. Prepare jars - wash and sterilize. Sterilize the lids in boiling water.
8. After pouring vinegar, stand for 2 minutes and pour into jars. Additional sterilization required.

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

Very tasty eggplant lecho

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

Ingredients:

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

Action algorithm:

1. The first stage is the preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Wash vegetables in plenty of water.
2. Stage two - chopping vegetables. The methods are different: tomatoes through a meat grinder or a blender. Pepper (both sweet and hot) - stripes, eggplant - bars, garlic - just chop.
3. Stage three - cooking lecho. Mix ground tomatoes with butter, sugar and salt, boil for 2 minutes.
4. Send both types of pepper to the marinade. Hold for 2 more minutes.
5. Shift eggplant bars and chopped garlic into the future. Now cook for 20 minutes.
6. At the end, add washed and chopped dill, as well as vinegar essence.
7. Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Keep cold.

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

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

Sweet pepper has a pronounced taste, it is well felt in any dishes. But there are garden gifts that are ready to compete, for example, garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

• Tomatoes - 3 kg.
• Sweet red pepper - 1.5 kg.
• Garlic - 1 head.
• Sugar - 1 tbsp.
• Salt - 1-2 tbsp. l.

Action algorithm:

1. The preparation of garlic will take the most time, you need to remove the husk, peel each clove and rinse everything together.
2. With tomatoes it is easier: wash, cut the stalk. Do the same with sweet pepper, only remove the seeds from it.
3. Crush garlic. Pepper cut into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
4. Mix finely chopped tomatoes with sweet pepper and garlic. Put on fire (very small). Boil 10 minutes.
5. Add the rest of the tomatoes, sugar, salt to the aromatic vegetable mixture. Stirring constantly, cook for half an hour.
6. Transfer hot lecho with garlic to hot (already sterilized) jars. Roll up, wrap up.

In winter, open a jar and start tasting lecho, in which the delicate aroma of pepper is mixed with the same delicious aroma of garlic.

Delicious lecho recipe with rice for the winter

Many modern women skillfully combine work and household, and preparations for the winter are of great help in this. For example, lecho with rice becomes a full-fledged second course, it no longer requires additional actions, it is good cold. If you heat it up in the oven or microwave oven, it will be amazing vegetable stew with rice.

Ingredients:

• Tomatoes - 3 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.5 kg.
• Carrots - 0.5 kg.
• Rice - 1 tbsp.
• Sugar - 1 tbsp.
• Salt - 1-2 tbsp. l.
• Vegetable oil - 1-1.5 tbsp.
• Allspice.

Action algorithm:

1. Rice in lecho according to this recipe is not lowered raw. First, the cereal must be thoroughly washed. Then pour boiling water. Cover tightly with a lid and additionally with a terry towel.
2. Prepare vegetables. Rinse the tomatoes, blanch for a few minutes. Remove the skin, cut into small pieces or pass through a blender. Cook tomato puree for half an hour (stir, because it tends to burn).
3. While the tomato puree is cooking, you can prepare the rest of the vegetables. Peel onion, wash. Cut in half, then cut each half into half rings.
4. Peel carrots, wash with a brush. Grate.
5. Cut the pepper, cut the stalk from each, remove the seeds, rinse. Cut into slices.
6. Send vegetables (onions, carrots, peppers) to tomato puree, cook for half an hour.
7. Drain the water from the rice, send the cereal to the aromatic vegetable mixture. Put salt, sugar, allspice (ground) pepper here, pour in the oil. Boil for half an hour.
8. Lecho spread over hot already sterilized jars, cork. Additionally, it is not necessary to sterilize in boiling water, although it will not hurt to cover with an old blanket.

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

Lecho with beans for the winter

Another good partner for lecho is beans. White beans look especially amazing against the background of red peppers and the same red tomato sauce. Yes, and the yield of the product is greater than when cooking lecho using traditional technology.

Ingredients:

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

Action algorithm:

1. The most important thing is to pre-cook the beans, as they take a long time to cook. It is best to soak it overnight. Boil the next day (60 minutes is enough).
2. Grind clean tomatoes without stalks through a meat grinder along with hot pepper. Ideally, pre-blanch the tomatoes and remove the skin.
3. Send the tomato mass to the fire, adding salt, sugar. Cook for 20 minutes, during which time prepare the pepper.
4. Rinse, remove the stalk, remove the seeds through the hole. Cut into rings.
5. Simmer tomato puree with pepper for 10 minutes.
6. Add beans, continue simmering for another 10 minutes.
7. Pour in the vinegar and quickly proceed to the process of unfolding in sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “Hurrah”, and a skilled hostess - with applause!

A simple recipe for lecho for the winter without sterilization

Nobody likes additional sterilization, because at any moment the jar can crack, and the tasty, fragrant contents have to be thrown away. In the following recipe, lecho just needs to be boiled and corked, which is what attracts many beginners, and even experienced housewives.

Ingredients:

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

Action algorithm:

1. Peeled and washed onions cut into half rings.
2. Washed tomatoes, without stalk, cut into cubes (large).
3. Washed pepper, without seeds and stalk, cut into strips.
4. Peeled and washed carrots must be grated (medium holes on the grater).
5. Put the vegetables together, cook over low heat.
6. After half an hour, add salt. Pour in oil. Put sugar. Boil 10 minutes.
7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
8. Unfold and seal.

Lecho recipe for the winter without vinegar

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

Ingredients:

• Tomatoes - 3 kg (preferably fleshy).
• Bulgarian pepper - 1 kg.
• Coarse salt - 1 tbsp. l. with a hill.
• Granulated sugar - 3 tbsp. l.
• Greenery.
• Garlic.
• Spices and spices.

Action algorithm:

1. Wash the vegetables, remove the stalks, remove the seeds from the pepper.
2. Divide the tomatoes in half, chop one part finely, the second - large slices. Cut the peppers randomly.
3. Mix pepper pieces with finely chopped tomatoes. Send to stew.
4. After 15 minutes, put the second part of the tomatoes in the lecho.
5. After another 15 minutes, put fragrant herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
6. Prepare jars, half a liter is best. Sterilize and let dry.
7. Spread lecho hot. Roll up.

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

Green lecho for the winter

Traditionally, with the word “lecho”, everyone imagines a jar with fiery red contents. The following recipe may surprise you a lot because it uses red tomatoes and green bell peppers, but this combination looks even more colorful than in conventional prescription. At the same time, the taste of such a lecho is amazing.

Ingredients:

• Bulgarian green pepper - 2 kg.
• Tomatoes - 1 kg.
• Onion - 3 pcs. small size.
• Carrots - 2 pcs.
• Chili (pepper) - 1 pc. (Spicy lovers can take more).
• Salt - 1 tbsp. l.
• Sugar - 1.5-2 tbsp. l.
• Vegetable oil - ½ tbsp.
• Vinegar (9%) - 3-4 tbsp. l.

Action algorithm:

1. Prepare raw tomato puree, that is, wash the tomatoes, cut off the stalk, chop (helpers - a blender or a meat grinder).
2. Send the prepared green pepper here, rinse it first, cut the stem, remove the seeds. Cut into strips.
3. Rinse the chili pepper without the stalk, chop, send to the tomatoes and bell peppers.
4. Boil 10 minutes. Pour in the oil, add onion, finely chopped, grated carrots, salt and sugar.
5. Cook for 20 minutes. Pour in the vinegar.
6. Almost immediately you can lay out in sterilized jars.

Fast, tasty, beautiful and with the preservation of vitamins!

How easy it is to cook lecho in a slow cooker

In recent years, the process of harvesting vegetables for the winter is becoming easier and easier, household appliances come to the rescue - blenders, Food processors. Another important assistant is a slow cooker, which will perfectly cope with the preparation of lecho.

Ingredients:

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

Action algorithm:

1. Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
2. Rinse the tomatoes, cut off the stem. Blanch in boiling water. Remove the skin (well removed after blanching). Puree the tomatoes in a blender.
3. Put peppers in a slow cooker, pour tomato puree. This will add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (“Extinguishing” mode).
4. Add vinegar, stand for 5 minutes. Can be laid out in sterilized containers (ideally half a liter).
5. Cork. After complete cooling, remove to a cold place.

It remains to wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the slow cooker!

As can be seen from the above recipes, almost all vegetables growing in the country or in the garden can be added to lecho. But the main ingredients are two - tomatoes and peppers.

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

You can first blanch the tomatoes, remove the skin, so the lecho will be tastier. In some recipes, it is proposed to divide the tomatoes in half, make mashed potatoes from one half, the second remains in slices.

Almost all recipes suggest not to carry out additional sterilization. It is enough to boil, put into sterilized jars and immediately cork.

Most of the recipes contain vinegar, some - vinegar essence. With the latter, you need to be extra careful, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

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

Of all the preparations for the winter, my family loves lecho the most. It is simply impossible not to love him, and I have not yet met the person who would refuse a piece of fragrant pepper in tomato sauce. I don't do extra sterilization. It is enough just to wash the jars well (preferably with soda) and treat them with steam or high temperature.

You can sterilize the container in the oven or double boiler. Some even use the microwave for this. Another life hack on how to cook lecho without sterilization and get a product with a long shelf life is to lay it out hot in clean jars. That is, as soon as the mass is ready, it must immediately be poured and rolled up with clean lids. I also boil them for 10 minutes first.

In addition, after laying out the dishes in jars, they must be turned over and wrapped with something warm. For example, a blanket or blanket. This will create additional heat and in a kind of bath, vegetables will cool longer and more evenly. This will also have a positive effect on taste and storage. Now we will consider a recipe for a very tasty lecho, without additional sterilization.

Recipe for lecho without sterilization

Now I will tell you how tasty it is to prepare slices of pepper in tomato juice. In winter, with potatoes, such peppers fly away in one count. As the main ingredients, we only need bell pepper and tomato juice. Of course, you can add other vegetables, such as carrots, cucumbers, zucchini or cabbage. But, since we will be harvesting large pieces of pepper, I do not put other ingredients.

Ingredients:

1. 5 kilograms of peppers, previously peeled from seeds and partitions;
2. 2 heads of garlic;
3. 3 liters of fresh tomato juice;
4. a glass of 6% vinegar;
5. a glass of sunflower oil;
6. 3 tablespoons of salt;
7. a glass of granulated sugar;
8. 4 laurels;
9. a teaspoon of peppercorns.

If you use purchased tomato juice, then it is completely ready to use. You can also cook it yourself. To do this, the tomatoes must first be boiled for about 10 minutes, and then passed through a sieve. Instead of juice, you can also use tomato mass passed through a meat grinder.

Pour the juice into the cooking container and put it on the stove. Dissolve sugar and salt there. Add vinegar, vegetable oil, Lavrushka And Peppercorns.

Boil the mass on medium cooking for 5-10 minutes. This is enough for the contents to thicken, evaporating excess water.

Add the peppers to the boiled sauce and simmer for another 30 minutes. The important point is that the pieces should not be digested. Otherwise, the appetizer will turn out to be mushy and the pieces will not keep their shape. Therefore, readiness is determined solely by taste. It all depends on the variety and ripeness of the peppers. The ideal state of the vegetable in this case is when it is well cooked, but has a slight crunch.

The approximate cooking time, taking into account all the characteristics of vegetables, is approximately 30-40 minutes.

20 minutes after boiling the mass with peppers, finely chop the garlic cloves and add to the cooking.

As soon as the appetizer is ready, and the peppers meet the requirements, it must immediately be poured into jars. I already said that milestone lecho without sterilization is correct handling utensils and lids. They must be sterilized at high temperatures.

First, lay the pieces of pepper in a jar in a dense layer.

Once all the vegetables have been laid out, the tomato sauce will remain in the pan. It must be evenly distributed among the banks so that everyone has enough.

Roll up the blanks with lids and turn upside down on the edge of a warm cloth. Cover with it and leave for a day.

Surely, you will have a few pieces left that did not fit in the jars. After cooling, you can try them with potatoes, pasta or any other side dish. Even as an independent dish, lecho is incredibly beautiful.

Did you like this recipe? Perhaps you are already familiar with him. Share your impressions and your experience in the comments.

Good luck in the harvesting season! See you soon!

This appetizing vegetable snack with mild tomato sauce good way dispose of the autumn tomato crop, if classic options already tired of sunburns. For those who are looking for an idea on how to cook bell pepper so that it remains as similar as possible to fresh, lecho is also the best choice. How to do the most tasty dish?

How to cook lecho for the winter

The general technology of work is identical for all blanks long-term storage: jars are pre-processed, then attention moves to vegetables, and then they are distributed into containers and closed. Lecho feature bell pepper for the winter - in the need to fry or stew vegetables so that they change their density and form an almost homogeneous mixture.

Preparing jars for canning

The system is classic, divided into 2 stages: first you need to inspect the containers, remove those that are damaged, and wash the rest well with soda. After the time comes for sterilization (this also applies to lids) - for lecho it is better to resort to either:

• Oven. Lots of dry liter cans lay sideways on the grate, warm up to 150 degrees, cool in the same place, opening the door ajar.
• Microwave. Scroll the same small cans, at the bottom of which there is a little (half a glass) of water, for about a minute at medium power.

How to choose bell pepper for preservation

The main condition is the freshness of all products, so they make lecho mainly in the summer. Tomatoes must be very dense, otherwise the taste and texture of the pulp after heat treatment will suffer greatly. Peppers, regardless of color, choose:

• without dark dots and white spots, with thick walls;
• only large ones that have matured well;
• red or yellow - they are sweeter than green.

Recipes

The classic mixture is made up of just 2 ingredients: strong fleshy tomatoes, which turn into a thick paste after cooking, and bell peppers of any shade. However, it can be more diverse: onions, carrots, even zucchini - all these products can be used to prepare it. Professionals remind that vegetables can be preserved in this way only for 2 winters.

traditional recipe, which has fallen in love with the hostesses not only of the countries of the former CIS, but also of Western Europe due to its simplicity: 2 main ingredients and spices, which are selected individually. List of ingredients for home canning:

• peppers of all colors - 1.1 kg;
• dense large tomatoes - 1.5 kg;
• sugar - 3 tablespoons with a slide;
• salt - 1.5 tsp;
• vegetable oil - a spoon;
• apple cider vinegar - 1/2 tsp each to the bank;
• allspice and black peppercorns - 2 pcs.;
• clove buds - 3 pcs.

How to cook lecho from pepper according to the traditional Bulgarian recipe?

1. Wash and cut the tomatoes, after removing the connection point with the stalk. The skin can be left if it is thin.
2. At the pepper, eliminate the area with seeds, cut the product itself arbitrarily, but not large.
3. Turn the tomatoes into puree by scrolling the pieces through a meat grinder or sending them to a blender. The ideal mass will look like tomato paste slightly diluted with water.
4. Pour oil into a deep saucepan, after warming up, add tomato puree. After boiling, bring to a density in a quarter of an hour.
5. Pour the pepper pieces to the tomato mass, cook until the dish boils.
6. Crush the cloves with peppercorns with a pestle or crush with a spoon, add to the lecho with a sugar-salt mixture. Cook vegetables until soft.
7. Pour the dish into sterilized jars, add vinegar to each, roll up.

With tomato paste

General principles the work is the same as in the previous recipe, but the task is facilitated by the absence of the need to process tomatoes - they are replaced with factory-made ready-made pasta. Here you need to focus on the composition of this product: make sure that there is nothing other than tomato pulp, water, sugar and spices (in that order). Some housewives use a sauce that has a more liquid consistency.

For 3 cans of lecho per liter you need:

• tomato paste - 340 g;
• Bulgarian peppers - 1.7 kg;
• sugar - 1/3 tbsp.;
• salt - 1 tsp;
• sunflower oil - 3 tbsp. l.;
• acetic acid.

Lecho preparation:

1. Remove the seeds from the peppers, cut the fruit itself.
2. Dilute the pasta in half with warm water, wait until it boils, add sugar.
3. Enter salt after a quarter of an hour, immediately pour in the oil.
4. When the paste thickens, add the pepper slices and reduce the heat.
5. Cooking time - about half an hour, put the lid diagonally.

Preparations for the winter of bell pepper and tomato

This recipe differs from other lecho options in the presence of gelatin, which makes the filling denser, but transparent. Vinegar is also absent among the ingredients, but this does not prevent conservation from standing for the winter in its original form. The recipe is as close as possible to the Hungarian one, i.е. traditional, because the world does not owe this dish to Bulgaria at all.

• plum tomatoes and sweet peppers - 1.2 kg each;
• gelatin - 20 g;
• onion - 210 g;
• salt, black pepper - by eye.

How to prepare lecho from sweet bell pepper for the winter?

1. Pour boiling water over the tomatoes, after washing them. Remove the skin, cut.
2. Eliminate seeds from peppers, chop into pieces up to 3 cm long. Traditionally chop the onion.
3. Send all the ingredients at the same time to the pan, pour water (about a glass). Add spices immediately.
4. Let the gelatin swell cold water.
5. After half an hour of languishing under the lid, the lecho is supplemented with a gelatinous mass, cooked for a couple more minutes.
6. Jars with the workpiece must be immersed in a basin of boiling water, sterilized for half an hour and rolled up.

at home

A version for those who like multi-ingredient snacks: in addition to traditional tomatoes, eggplants are added here. They make lecho very satisfying, tender, thick. For piquancy, garlic is present among the seasonings: it can be dried or in the form of fresh cloves. It is advisable to take olive oil - this will give your homemade lecho a unique Italian flavor.

List of ingredients:

• tomatoes - 7 pcs.;
• peppers - 5 pcs.;
• eggplant - 470 g;
• bulb red;
• dried paprika - a spoon with a top;
• olive oil - 1/3 tbsp.;
• garlic - 2 cloves or 1 tbsp. l. powder;
• salt with sugar - 1 tsp each;
• vinegar essence - 1/2 tsp.

Work technology:

1. Wash the eggplants, cut, generously salt.
2. After half an hour, rinse again under cold running water, leave on the wire rack.
3. In peppers, remove the seed part, in tomatoes - the place where the stalk enters. Chop both ingredients.
4. Cut the onion, heat it up olive oil and garlic.
5. Introduce tomatoes to them. During the cooking process, mash them with a fork.
6. When tomatoes are soft, add pepper and eggplant. Sprinkle with paprika.
7. After an hour of languishing on low heat, remove from the burner.
8. vinegar essence dilute with water as 1:12, pour into lecho, distribute evenly over the mass.
9. Fill the banks on the "shoulders", close.

with carrots

The highlight of this recipe is the separate work with each ingredient, which greatly lengthens the cooking process, but has a positive effect on the taste of preservation. The composition of the dish is short:

• celery stalks - 2 pcs.;
• carrots - 0.7 kg;
• Bulgarian pepper - 1.3 kg;
• natural tomato juice - 0.5 l;
• salt;
• vegetable oil.

Lecho preparation:

1. Cut the celery, fry in oil.
2. Stew carrots passed through a grater with water and salt in a separate pan.
3. Pour crushed peppers with tomato juice, cook after boiling for half an hour.
4. Combine all ingredients in a saucepan, simmer until reduced.
5. Before laying out the banks, you can add greens.

This recipe will appeal to those housewives who are looking for a way as quickly as possible, without long cooking. The highlight is honey, which replaces sugar and gives the appetizer a unique flavor. A set of spices is as simple as possible, the result is a product that even children like. 5 liters of delicious lecho will come from:

• Bulgarian peppers - 3.1 kg;
• liquid honey - 50 ml;
• sugar - a glass without a rim;
• salt - 1 tbsp. l.;
• tomato juice - 430 ml;
• vinegar of low concentration - 100 ml;
• clove buds - 5 pcs.

Cooking method:

1. Boil tomato juice with honey, salt.
2. After a couple of minutes, add chopped pepper there, boil.
3. Reduce heat, cook for a quarter of an hour.
4. Add vinegar with cloves, boil again and immediately pack into jars.

From green pepper

spicy snack ideal for meat dishes. The highlight is in the method of preparation and the absence of vinegar. For a large jar you need:

• fragrant fresh basil - a few leaves;
• olive oil - 2 tablespoons;
• juicy plum tomatoes - 4 pcs.;
• green bell peppers - 6 pcs.;
• chili pepper - a couple of grams from the nose of the pod;
• salt.

Cooking:

1. Wash the tomatoes and peppers, chop finely, throw into a blender. Spin for half a minute.
2. Add a chopped piece of chili pepper and the same basil leaves, salt, pour in oil.
3. Mix thoroughly, arrange in jars, sterilize.

Video: bell pepper appetizer for the winter