Lecho from bell pepper is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in baskets full of fresh vegetables and fruits. It's time to prepare delicious and healthy twists, among which lecho made from sweet bell pepper is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. These are the best preparations for the winter, which can be combined with one expression: “Eat it and lick your fingers!”
Classic bell pepper lecho - a recipe for the winter
The classic lecho recipe includes the most accessible and inexpensive products. Bell pepper preparations for the winter are beautiful and very aromatic, and in terms of taste and benefits they are significantly superior to store-bought twists.
For preparation you will need:
- multi-colored bell pepper - 3 kg;
- red and brown tomatoes - 2 kg;
- onions - 1 kg;
- vegetable oil - 250 ml;
- sugar - glass;
- table vinegar (9%) - 100 ml;
- coarse salt - 2 tbsp.
Preparation:
Before preparing lecho, cut the tomatoes into slices, remove the stems and grind through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.
Peel the bell pepper from seeds and cut into strips of approximately 1 cm.
Remove the skins from the onion and chop it into medium cubes.
Advice from a housewife! Banks preferably sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise the temperature to 140 degrees and hold the jars for 5-7 minutes. Just pour boiling water over the lids and wait until they cool completely.
Let's start cooking lecho. Put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook after boiling for several minutes.
Next, add the chopped bell pepper and mix the beautiful vegetable mass.
After boiling, simmer for about 30 minutes, stirring occasionally. The pepper should soften, but not lose color and shape, which means it should retain all its beneficial properties in the treatment.
2 minutes before readiness, pour in table vinegar. We taste the dish for salt, spiciness and sweetness, and add your favorite spices if necessary. Pour the hot aromatic vegetable mixture into jars. Roll up the lids, turn them upside down and place them under a warm fur coat until they cool completely.
Bell pepper lecho is ready! A tasty and healthy preparation for the winter will be an excellent addition to meat, poultry and any side dishes.
Lecho for the winter from bell peppers with tomatoes
To ensure that there is always a rich variety on the table, housewives stock up on tasty and healthy preparations for the winter. Lecho made from bell peppers and tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and preparation will not take much of the housewife’s precious time.
Let's stock up on ingredients:
Preparation:
1. Ripe tomatoes must be thoroughly crushed in a blender or rubbed through a sieve to obtain a paste. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.
2. First remove the seeds from the peppers and cut them into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.
On a note! If foam forms on the surface, you can simply stir it instead of skimming it off.
3. 2-3 minutes before the lecho is ready, add vinegar and a little allspice. It is important to ensure that the bell pepper is cooked, but remains crispy and does not lose its bright color and shape.
It is advisable to immediately pour hot lecho into clean jars! First, it is better to put the peppers in jars, and then add liquid. Leftover sauce can be used in hot dishes and soups as a flavorful gravy.
Lecho made from bell peppers with tomato paste for the winter - you'll lick your fingers
More and more preparations for the winter are constantly being added to the pickles and preserves on the shelves. Caring housewives find interesting recipes, delighting family and friends with delicious and healthy dishes. Bell pepper lecho with tomato paste from the finger-licking dish category! Such a bright addition to everyday dishes will definitely decorate the family table and add a summer touch to a busy winter diet.
To prepare lecho you will need:
Preparation:
- Remove the seeds from the bell pepper, wash it and cut it into large cubes.
- Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and add the prepared pepper to it.
- Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose color and crispness.
- During cooking, you can prepare sterilized jars in the oven (5 minutes at t=120 o).
The finished product does not need to be insulated or cooled; the jars can be stored in a cabinet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holiday and a delicious summer addition to everyday family dinners!
Lecho with tomato juice and bell pepper for the winter
I want a tasty, spicy addition to every meal! Some people like pickled cucumbers, while others like hot chili seasonings. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter will go well with meat and vegetable dishes, decorate the festive table, and satisfied guests will unanimously ask for more.
Preparation:
Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough; add garlic at the end of cooking for piquancy and preserve the aroma.
The marinade should be brought to a boil on the stove and immediately add the chopped pepper.
The pepper can be added in portions or all at once, depending on the size of the pan and the size of the pieces. Cook for no more than 10-15 minutes.
Place boiled peppers in sterilized jars and add hot juice. For a half-liter jar, just put 1/2 teaspoon of chopped garlic.
Roll up the finished lecho, wrap it and wait until it cools completely. It's nice to open such a bright jar in the cold winter and celebrate a merry New Year!
Winter lecho made from bell peppers and carrots - you'll lick your fingers
Many housewives prefer to close the lecho for the winter according to the Bulgarian recipe. It definitely includes colored peppers, carrots and more granulated sugar. The result is a wonderful aromatic dish with the inscription on the jar: “You will lick your fingers!”
Let's prepare the ingredients to prepare this lecho:
The cooking process is presented in clear step-by-step photos:
We pass ripe tomatoes through a meat grinder or chop them in any chopper.
Peel the bell pepper and onion, cut into half rings, and grate the carrots on a coarse grater. A housewife uses a device to grate Korean carrots!
Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.
Add all the vegetables to the boiling sauce and simmer for about 30 minutes.
2 minutes before readiness, add vinegar, stir and taste the dish. Pour the finished lecho into sterilized jars, wrap it and leave until it cools completely.
From this amount of prepared products we got 6 full jars. This vitamin preparation for the winter will definitely appeal to all household members; lecho goes well with rice or hot boiled potatoes.
I suggest you watch the video recipe for making lecho from bell pepper
Good luck with your preparations and look forward to new recipes!
Blank preparations – sweet, salty, spicy; oily and savory, aromatic and fragrant. There is nothing better than opening “sunshine” in a jar on snowy winter evenings and feasting on the golden ruddy vegetables that you so lovingly prepared in the fall.
Today we will talk about preparations from sweet red, popularly called bell pepper. No one can answer for sure why it is Bulgarian, since it has nothing to do with Bulgaria.
Perhaps this name “stuck” to it during the Soviet Union, when it was imported from this country. But the real homeland of this vegetable is America; it grows well at a temperature of 20-25 degrees and good humidity.
Therefore, in Russia it is not easy to get a pepper harvest; we rarely have consistently warm, humid summers. And it lasts only three months, and that’s according to the calendar. Sometimes even less. But we do not despair, and grow it in greenhouses.
And those who manage to become happy owners of their own rich harvest, of course, prepare it for future use. One of the most popular preparations is, of course, lecho. It can be consumed either on its own or added to main courses. We have already written on this topic, and shared, and “.
And today our topic is devoted to our favorite preparation exclusively with tomato paste. Which is very interesting. After all, with it the cooking process is reduced by at least two times.
That's why we offer you several recipes to choose from. And you choose which one is closer to you.
A classic recipe and therefore one of the most popular options for preparing lecho is a mixture of tomato paste and bell pepper, with seasonings and vegetables.
It's not complicated. The main thing is to strictly follow the recipe, then you will delight yourself with delicious preparations.
Ingredients (yield approximately 4 liters):
- Sweet pepper 2 kg
- Tomato paste 300 gr
- Carrots 1 kg
- Onion 500 gr
- Sugar 200 gr
- Water 2 liters
- Vegetable oil 200 gr
- Vinegar 9% 90 - 100 ml
- Garlic 1 head
Preparation:
1. Place a large cooking dish on the fire. This can be a bulky dish or a small cooking basin. The main thing is that there is enough space in the dish for convenient mixing of vegetables.
2. Pour water into a container and add tomato paste. Mix until smooth. You can use store-bought tomato paste. It has a rich taste and color, and cooking with it always turns out delicious.
The main thing is to make sure that it is without any unnecessary additives. And even better without salt and without sugar. Information about this can be read on the packaging.
3. Wash the carrots, peel them, cut off the tails. Grate it on a coarse grater. You can also use a Korean carrot grater for chopping.
Although you can cut it into small strips, slices, rings, half rings, or grind it in a food processor. In this case, the pieces will turn out to be very small, which is not very good for lecho. But, as an option, it is possible.
Pour it into the tomato and stir. Cook over low heat.
4. Add granulated sugar and salt to the mixture. If a tomato contains these components, then be guided more by your taste than by the recipe recommendations.
5. While the tomato mixture is cooking, start onions. It should be peeled and cut into small pieces. You should not make them very small, since the onions in this dish will not taste bitter or give an unpleasant taste. He will become an equal member of the vegetable fraternity in this dish.
When everything is chopped, the onion should also be placed in the pan.
6. While the vegetables are cooking, let's process the bell pepper. It should be washed, seeds removed and stalks cut off. Then cut first into strips lengthwise, and then into small cubes.
7. Send it to cook with other vegetables and wait for the mass to boil.
After boiling, cook for another 15-20 minutes, always stirring. Don't be afraid that it will remain raw. Even if, in your opinion, it is damp, it will “reach” in the jar during “passive” sterilization.
If you overcook the vegetables while cooking, everything in the jar may simply turn into mush.
8. 5 minutes before the end of cooking, pour sunflower oil and vinegar into the mixture. Grate the garlic, or pass it through a press, and also add it to the vegetables.
9. While the mixture is still hot, pour the prepared snack into clean, sterilized jars and roll up. To make sure they are well sealed, turn the jars upside down and place them on a cotton cloth.
If the jar is poorly closed, you will immediately see it; it will begin to leak.
The recipe is easy to prepare and very easy to make a delicious preparation for the winter.
Lecho from bell pepper with tomato paste for the winter - recipe “You'll lick your fingers” (with video)
The recipe is very similar in composition to the previous one, but their tastes will differ due to the lack of some ingredients. It's even easier to prepare. And it turns out very tasty. People say about this that while you eat such a snack, you will lick all your fingers.
How to cook? Read the recipe, and also watch it in video format, and cook with pleasure.
Ingredients:
- Bell pepper 800 gr
- Tomato paste 500 gr
- Water 250 ml
- Garlic 4 cloves
- Salt 1 tbsp
- Sugar 1 tbsp
- Sunflower oil 1 tbsp
- Vinegar 2 tbsp
- Peppercorns 4-5 pcs
- Allspice 4 pcs
- Bay leaf 1 piece
Preparation:
1. Wash the pepper, divide it in half and remove the entire core along with the stalks. Then cut into transverse slices.
2. Dilute tomato paste with water and pour this mixture over the chopped vegetables.
3. Add bay leaf and two types of pepper to the mixture. If you wish, you can also add your favorite seasoning, or, conversely, do not add, say, pepper. It's all a matter of taste.
4. Transfer the future lecho into a saucepan and put on fire. The mass should boil. After this, add one tablespoon of sugar and salt. It’s not worth adding more just yet; it’s better to adjust the taste later.
5. You need to cook for about half an hour, then add two tablespoons of vegetable oil and vinegar. Next is grated garlic. If desired, you can add a hot pod.
6. Cook the dish for about 15 more minutes over low heat, stirring occasionally. After the specified time has passed, you can taste the finished dish and add sugar or salt if necessary.
7. Transfer the finished product into a jar while hot and close with a lid. So it will stay until winter. Bon appetit!
You can also watch the entire cooking recipe in the video provided.
Pepper and zucchini lecho with tomato paste
Along with bell peppers, another nutritious and healthy vegetable ripens at the end of summer - zucchini. And combining them together in a jar would be a great idea.
Together they create an excellent duet, and I will tell you how to combine them deliciously in this recipe.
Ingredients:
- Zucchini 2 kg
- Bell pepper 500 gr
- Onion 500 gr
- Carrots 500 gr
- Garlic 1 head
- Sunflower oil 1.5 cups
- Salt 1 - 2 level tablespoons (or to taste)
- Sugar 7 tablespoons
- Vinegar 9% 100 ml (more is possible)
- Tomato paste 300 gr
- Water 1000 ml
This amount of ingredients makes approximately 4.5 liters of salad.
Preparation:
1. Wash, peel and remove the tails from the carrots. Then grate on a coarse grater. If you find this tedious, you can run it through the rack of your food processor.
An excellent option would be to grate it through a Korean carrot grater.
2. Peel the onion and cut into medium-sized cubes. You can use either white or red varieties. The second will give the finished dish additional beauty.
3. Wash the pepper, peel it and cut it into small strips.
Why straw? Because it is the main character in this dish and cannot be dissolved in liquid like other vegetables.
4. Wash the zucchini. If they are already mature, you can get rid of the peel. If they are young, you can leave it.
Cut the root vegetable into rings or plates about 1 centimeter thick, then cut into cubes.
5. Place a thick-bottomed pan, a roasting pan, or a frying pan with high sides on the fire.
Pour one and a half glasses of sunflower oil into it and simmer the onions and carrots. There is no need to fry them. You just need to wait until they become soft.
6. Next, add the peppers and zucchini to the bowl and mix well.
7. In a separate bowl, mix tomato paste with water. This should not be done on fire, as the paste may burn while you mix all the contents of the pan.
8. Pour the tomato mixture over all the vegetables.
Add salt, sugar, grated garlic and mix gently without damaging the already soft vegetables. Next, we wait for the liquid to boil and then simmer the finished lecho for another 40 minutes.
9. At the very end, pour vinegar into the dish and simmer for another 5 minutes. After it has dispersed, you can taste the sauce, and if you feel that there is not enough acid for your taste, you can add a little more to taste.
I have come across recipes where up to 200 ml of acid is added to a given amount of vegetables. For me personally, this is a lot, but everyone has different tastes. And, as you know, you can’t argue with him.
10. Place the hot salad into sterile jars and close. Turn over, place on the lid and cover with a warm blanket. Leave in this position until completely cooled.
Then put it away for storage. Wait for winter!!!
How to prepare lecho from 3 kg of bell pepper and tomato paste
Why exactly three kilograms of pepper, you ask? Because, for preparing one type of salad, this amount is just enough for the whole winter. It is better to prepare several different options than to focus on just one.
Today there are many different recipes, so if you prepare a little of all the appetizers, then our winter diet will be more varied.
Ingredients:
- Bell pepper 3 kg
- Onions 1 kg
- Tomato paste 250 gr
- Sugar 1 cup
- Sunflower oil 1 cup
- Ground black pepper to taste
- Water 750 gr
- Vinegar 9% 1/2 cup
- Salt 2 tablespoons (or to taste)
- Bay leaf
Preparation:
1. First of all, you need to wash the pepper. We have our own, homemade, meaty. To make the finished dish beautiful, we chose multi-colored fruits.
For this recipe, by the way, you can use not fully ripened specimens. As a result, they will still turn out delicious. Vegetables must be cut into longitudinal strips.
2. After removing the skins, rinse the onions with running water and cut into half rings approximately 4-5 mm thick.
3. Take a large saucepan with a thick bottom, pour water into it, add salt and granulated sugar, boil until all the crystals dissolve.
4. Pour in vegetable oil and vinegar. We do this now, without food, so that the liquid is ready to “receive” all the vegetables.
5. Next, pour in the tomato paste and let it simmer for about 5 minutes.
6. Place chopped peppers and onions into the prepared liquid. Next, you need to reduce the heat, close the pan with a lid and let the mixture simmer for 15-20 minutes.
7. Before putting the finished lecho into jars, they must be sterilized over steam or by boiling. Then roll them up and keep them under a warm blanket until they cool completely.
This amount of ingredients will yield approximately 4.5 liters of finished product.
Delicious lecho with tomato and honey
Have you ever tried lecho with honey? I first met him at a party. I don't really like honey, but this dish was simply divine. Sweet, melt-in-your-mouth peppers with honey sauce - it’s so tasty that you can swallow your tongue. And “lick your fingers” – this is not even discussed!
Don't believe me? Give it a try. And here's the recipe.
Ingredients (yield 1.5 liters):
- Sweet pepper 1.5 kg
- Garlic 1 head (30 gr.)
- Tomato juice 1\2 liters
- Vinegar 9% 2 tbsp. spoons
- Honey 3 tbsp (sugar is possible)
- Salt 1 tsp
- Vegetable oil 50 ml
Preparation:
1. First of all, you need to peel the peppers and cut them into pieces that are convenient for you. Which ones - decide for yourself. Some people like them to be long layers that cover the entire plate, while others like them to fit neatly into a spoon.
To do this, you need to pour tomato juice into the pan, add one teaspoon of salt, three tablespoons of honey (if you are completely against it, you can replace it with sugar) and 50 grams of vegetable oil.
If you don’t have tomato juice, you can dilute the tomato with the required amount of water.
Send the garlic squeezed out through a press there. You can also grate it on a fine grater, or simply chop it with a knife.
3. Place the chopped peppers in the tomato mixture and put the pan on the fire. Be sure to cover the container with a lid.
4. When the contents boil, you need to add two tablespoons of vinegar, mix well and let simmer for another 15 minutes. During this time, the pieces should soften slightly.
Why should vinegar be introduced at this stage? If you add it at the beginning, it may dissipate. And if at the very end, the vegetables may not have time to soak in it.
5. While our appetizer is simmering on the fire, you can sterilize the jars and lids. This can be done either steamed or any way.
6. Without turning off the heat, but making it minimal, fill the jars one by one with the aromatic contents and immediately tighten them. Don’t forget to put the filled container under the blanket, turning it over and placing it on the lid. Wait until everything cools down, then put it away for storage.
This volume of ingredients yields three small jars of lecho. And there is still some delicious aromatic sauce left. It can be poured into a small jar and stored in the refrigerator.
You can cook first or second courses with it, or simply add it to pasta and eat it like.
Recipe for winter lecho with tomato juice
Thick, aromatic lecho is, of course, always very tasty. But there are eaters who especially love the sauce in it, so juicy and sweet and sour.
We have prepared a special recipe with tomato juice especially for them. This dish turns out to be more liquid, but no less appetizing.
Ingredients:
- Bell pepper 1 kg
- Tomato juice 2 liters
- Granulated sugar 3 tablespoons (heaped)
- Salt 2 tablespoons (or to taste)
- Citric acid on the tip of a spoon
Preparation:
1. Pour tomato juice into a large saucepan where the vegetable stock will be prepared. Add sugar and salt there and mix well.
You can use your own prepared juice, or buy it at the store. When purchasing it, make sure that it is 100% juice, completely natural, and preferably without any additives.
2. Cut the peppers into longitudinal strips, of course, after removing the stems and seeds. Place them immediately into the pan.
The cutting method can be any. Personally, I like to cut it quite large in this version, so that when we eat it, you can feel it.
Take red or orange fruits, they have already acquired both taste and aroma, and the finished product from such vegetables will be the most delicious.
3. Place the pan on the fire and bring the mixture to a boil. Moreover, the boiling process should be uniform over the entire area, and not in individual places.
It will take about 10 minutes to cook the contents. It is absolutely not necessary to stir, since the vegetables can become too soft and break, which is absolutely not what we want. Everything will cook perfectly evenly in the juice.
There are no onions or carrots here, so long-term heat treatment is not required.
4. By the time cooking is finished, the jars and lids should already be sterilized.
5. Lecho should be poured into jars while hot. First fill one of them, and immediately screw it on. Then the next one, and so on until everything is screwed in. Cover with metal lids.
At this time, we do not remove the pan with the contents from the heat; we set only its lowest value.
Place the finished preserves under the blanket on the lids and wait until it cools down. Then you can put the filled container in a cool, dark room.
This recipe is very simple, without any tricks or frills. But it is so tasty that every year you prepare a small batch of it.
What ratio of tomato paste and fresh tomatoes is used to prepare delicious lecho
The taste, aroma of any dish, as well as its consistency largely depends on the sauce. And if we are looking at lecho recipes today, the most important link is tomatoes. The taste of the snack itself will depend on how ripe, juicy, meaty and tasty they are.
Therefore, in this case, we always try to choose red, ripe tomatoes. They provide not only taste, but also color, which also plays an important role.
Prepare your favorite snack with ready-made tomato juice or tomato paste. Of course, preparing juice or paste yourself can take a long time. And not everyone has it, so they often use store-bought options.
In addition, homemade analogues usually turn out to be somewhat runny, and additional time is required to boil them to the desired consistency. This must be taken into account when cooking.
But tomato paste from the store, as a rule, is always thick and, on the contrary, requires dilution with water. In addition, it often has a rich sour taste, and some of its varieties are too sweet or salty. Therefore, you need to be careful here too.
However, its undoubted advantage is that the cooking time is reduced by at least half. After all, there is no need to evaporate it.
If you noticed, in all of today’s recipes I wrote that when purchasing, you should read the ingredients on the package and try to purchase a product with a neutral taste, without adding sour, sweet or salty ingredients. If you add pasta rich in flavor additives in its pure form, it will be impossible to eat the finished product.
Therefore, it is always necessary to dilute store-bought paste with water. As a rule, this is done at the rate of 1:3, or 1:2. This depends on the thickness of the purchased product, as well as your taste preferences.
And first of all, in any case, rely on your taste. Even if the recipe says that you should add a spoon or two of salt or sugar, add less at first, stir and taste. You can add flavoring additives at any time, but if you add too much, you can’t remove it.
If we compare the ratio of tomato paste to tomatoes, I can only do it approximately. I analyzed a number of recipes that use one or another product, and the variation turned out to be significant. Even if it concerns only tomatoes.
So, my analysis showed that for 1 kg of bell pepper you can take either 1 kg of tomatoes or 2. It all depends on how much sauce you would like to get in the appetizer.
For the same amount of vegetables, you usually take 250-300 grams of tomato paste, and dilute everything with about 1 liter of water (100 ml less is possible).
Although I have come across recipes where for 2 and 2.5 kg of vegetables you also need 300 grams of pasta and 900 ml of water. And one of the recipes even suggests taking 250 grams of paste and 750 ml of water for 3 kg of fruit.
There are recipes where only a kilogram of tomatoes is taken for 2 kg of pepper. That is, two times less than in the previous comparison.
The same situation applies to tomato juice. For 1 kg of vegetables you can take from 0.5 ml to 2 liters.
That is, when starting my research, I was going to find some kind of logical algorithm. But alas... I never managed to do this.
Therefore, friends, it is easier to follow the ready-made recipe. And take into account only the fact - how much sauce would you like to get? If you like the appetizer to have more peppers, then add less, and if you like to scoop up a thick, sweetish mixture with bread, then add a little more.
And that's all for me today. I hope you can choose the recipe you like. If you have your favorite recipes, share them in the comments. Let everyone be able to choose for themselves what they like.
It's great when people cook delicious food and share their experiences.
I wish everyone delicious preparations. And Bon Appetit!
Many people liked it so much that now housewives from every country in the world prepare it. There are hundreds of different recipes for its preparation, but they are all united by the presence of three main components: sweet peppers, tomatoes and onions. However, you can try making lecho with tomato paste.
The simplest way
This treatment doesn’t look quite normal. After all, to prepare it you use only 2 kilograms and a sauce made from the following products: 0.5 kilograms of tomato paste, water, 35 grams of salt, 10 peas, 125 grams of sugar, a couple of laurel leaves, 0.5 cups of any vegetable oil and 30 grams 9% table vinegar.
The recipe for preparing lecho with tomato paste is as follows:
- Make the sauce. To do this, dilute the paste with plain water in a spacious container so that the total volume of liquid is 1.5 liters. Add sugar, butter, spices, salt, put on high heat and boil.
- Rinse the pepper well, completely remove seeds and cut into arbitrarily large pieces. Add them to the sauce and cook, stirring constantly, for 15 minutes.
- Pour in vinegar and boil everything together for another 5 minutes.
- Place the finished product in jars, roll up, wrap tightly and leave in this position until it cools completely.
The mixture turns out tender, soft and very appetizing.
Variations of Russian housewives
Russian housewives have always sought to add a twist to any standard recipe. In this case, they came up with the idea of making lecho with carrots.
In this regard, the set of initial ingredients has changed slightly: for 3 kilograms of pepper you need 1 kilogram of carrots, a liter jar of tomato paste, 250 grams of sugar, 35 grams of salt and 1 glass of vegetable oil and 9% vinegar.
A new mixture is prepared as follows:
- Mix all ingredients according to the recipe, with the exception of vegetables, in a separate pan and bring to a boil over medium heat.
- Cut the washed and seeded pepper into medium-sized strips. Peel and chop the carrots. For this it is better to use a coarse grater.
- Throw the prepared vegetables into the boiling mixture and cook for 8-10 minutes.
It tastes even better with onions
Each product transforms the dish in its own way. Onions, for example, make lecho with tomato paste more tender, aromatic and not so harsh. And if you add a few more tomatoes, the product will taste even better.
For this option, the following ratio of ingredients is suitable: 3 kilograms of sweet pepper, 1 kilogram of onions and carrots, half a liter jar of tomato paste and 0.5 kilograms of tomatoes, 0.5 cups of sugar, 100 grams of vegetable oil, 60 grams of salt and 5 sprigs of cloves.
You will need to prepare using the following technology:
- Wash and chop the vegetables: grate carrots, cut tomatoes into 6 parts, onions into half rings, and pepper into strips.
- Place the prepared products in an enamel container. Add sugar, salt, butter, cloves, put the resulting mixture on fire. To prevent the mixture from burning, you need to stir it constantly.
- 35 minutes after boiling, add tomato paste, cook for another half hour until tender.
The prepared product will make an excellent cold appetizer.
Simplified version
There is a recipe according to which an analogue of the Hungarian dish is prepared without much hassle.
The main components of this not quite ordinary lecho: tomato paste, pepper and spices. In more detail, the list of products is as follows: 1 jar (500 grams) of tomato paste, 3 kilograms of bell pepper, ½ cup of any vegetable oil, 110 grams of sugar, 35 grams of vinegar and a little salt.
The entire cooking process takes no more than an hour. To do this you need:
- Wash the pepper, remove the core, and then cut into large pieces into 4-6 pieces.
- Prepare a sauce from butter, sugar, paste and salt.
- Place the peppers in a saucepan, pour in the tomato mixture, and then put on the fire and bring to a boil. After this, reduce the flame and let the products simmer for another 15 minutes.
- Then add vinegar. And after 5 minutes, the finished lecho can be rolled into pre-sterilized jars.
In just 5 days it will be completely ready. And it will remain in this state all winter.
Specifics of Bulgarian cuisine
Each nation has its own characteristics. This is noticeable not only in people’s lifestyles and their way of dressing. All habits and customs are best characterized by national cuisine. For example, Bulgarian lecho with tomato paste is not at all similar to what our housewives cook. This is not our usual mixture of stewed vegetables, but neat pieces of sweet pepper in a fragrant filling. To prepare this delicacy you will need: 2 kilograms of pepper, 125 grams of sugar, 800 grams of pasta and 20 grams of salt.
This dish should be prepared like this:
- Clean the washed pepper pods from all excess (stems and seeds), and then cut into even thin strips.
- Mix tomato paste with water in equal quantities, add the remaining ingredients (sugar, salt). Pour the prepared mixture into a saucepan, put on fire, and bring slowly to a boil.
- Place the pepper in the boiling marinade and simmer for 20 minutes over low heat. During this time, the pepper will release juice and at the same time become saturated with the aromatic filling.
The hot mass can be immediately placed in jars of any capacity, rolled up and sent to cool for 1-2 days, tightly wrapped in a warm blanket.
For lovers of spicy dishes
As we have already said, preparing lecho with tomato paste can be done in different ways. For spicy lovers, we can offer the following option.
Products you will need: 1 kilogram of tomato paste, 20 grams of salt, 2½ kilograms of sweet pepper, 0.5 cups each of vegetable oil and table vinegar, 100 grams of sugar, 1 teaspoon each of paprika and chili pepper.
It's very easy to prepare:
- Cut the pepper into strips.
- Mix the remaining ingredients and bring to a boil in a wide saucepan.
- Add pepper to the boiling mixture and cook for 5 minutes over low heat. The lecho is ready.
Now it can be rolled up and stored. The dish is prepared surprisingly quickly, and you can eat it within 3 days. It will take time for the product to infuse and acquire its characteristic taste. Then it can be eaten served with meat or used as an additive to a hot dish.
Spicy salad
It is impossible to list all the preparations of lecho with tomato paste. For those who are contraindicated with spicy additives and seasonings, a recipe with pepper and carrots is suitable.
All you need is: one and a half liters of water, salt, vegetable oil, sugar, 3 tablespoons of tomato paste, carrots and sweet pepper.
Everything is prepared in order of priority:
- Dilute the paste with plain water. Take sugar and salt in a ratio of 1:2 and butter. Mix all the products, pour into a wide container and slowly bring to a boil.
- Cut the washed carrots into strips and the pepper into strips. Boil the products one by one in a boiling mixture so that they soften a little, but do not become sour, but remain crispy. Otherwise, you'll just end up with a vegetable mush.
- Combine all ingredients together, add peppercorns, a little cloves, bay leaf and boil for 2-3 minutes.
Before rolling, the laurel leaves must be removed so as not to impart bitterness to the salad.
What is lecho made from?
Recently, vegetable dishes have become increasingly popular: fresh salads, juicy snacks or aromatic stews. Among them, lecho clearly stands out from the general background. Every housewife has prepared this dish at least once in her culinary practice. They learn about him from childhood and then love him all their lives. Invented by Hungarian chefs, the dish is constantly being improved: new options and non-standard solutions are being found. Most often this concerns the recipe. As you know, the main ingredients for lecho are peppers and tomatoes. But over time, the list of components has expanded significantly. They began to cook lecho with eggplants, onions, carrots and zucchini, and use tomato paste instead of tomatoes. This allowed us to look at the dish itself from a different perspective. If initially lecho included meat products: smoked meat, fried bacon or homemade sausage, then over time this mixture turned into a wonderful cold appetizer and even an independent dish. Its composition changed the set of vegetables and spices, but the cooking technology was simple and understandable to everyone. And now lecho can confidently be considered an international dish.
Very tasty lecho with tomato paste, like Bulgarian lecho, prepared for the winter.
This is how we process (and eat!) 1 bag of peppers in our family. And no matter who I treat, everyone asks for the recipe for this preparation. We clean and cut peppers with the whole family and use basins. Yes, and cook it for 15 minutes and in jars. NO STERILIZATION! Simple and very tasty.
Delicious lecho comes from Hungary. In this country, in addition to 3 basic ingredients: sweet peppers, tomatoes and onions, smoked meat, homemade pork sausage and other meat products are added to the dish. Lecho is successfully used as a side dish for meat, fried sausages, rice, pasta and potatoes.
In the recipes of Russian housewives you can find various ways of preparing lecho. In our country, this snack is made vegetarian. Popular options include carrots, zucchini, fried onions, herbs and ground pepper.
For this dish, the products are cut into pieces, which are then boiled or stewed, depending on the recipe. The rich taste of homemade lecho is liked by adults and children.
I offer you the SIMPLE recipe for lecho for the winter.
This treatment is very easy to do.
Wash the peppers, cut them in half and remove the seeds and stem. To ensure that the seeds fly out and do not remain on the pepper, tap it with the flat side of a knife a couple of times, the seeds will fly out.
You can watch my video recipe from September 11, 2016:
Lecho step by step recipe with PHOTO:
I don’t cut each slice, but three at a time (one and a half peppers each) - it’s much faster.
I put the chopped peppers in a clean plastic bag and weigh 2 kg. (you can do a little more, even up to 2.5 kg - the product won’t go to waste!).
We dilute the marinade (1 liter of water, 1 tablespoon of salt, 200 grams of tomato paste, a glass of sugar, 50 grams of vinegar 9%, bay leaf and peppercorns). You can take not 200 grams of tomato paste, but a jar (380 g) - even tastier. I use thick-walled 5-liter pans: a pressure cooker without a lid and a “younger” aluminum pan. I put 2 kg of pepper in each pan and cook the lecho very quickly, on two burners.
Bring the marinade to a boil, and after boiling, add the chopped pepper. Cook for 15 minutes from the moment the peppers boil in the marinade.
Place in jars and close with lids (boil the lids for 5 minutes beforehand). Makes four 700 gram jars.
I prepare lecho in such quantities (every year at the end of August or beginning of September) that it’s the most scary.))) We buy a bag of pepper, the yield is about 30 jars of different sizes. Lecho is perfectly stored at room temperature.
Try it, it's very tasty. I corrected the original recipe - I cut the vinegar in half. It turned out that the lecho is also perfectly stored and not too sour, but pleasant. This recipe has been our family's since 2008. And my dad said that I have lecho, like his mother (my grandmother) - lecho from childhood!
Many housewives want to process as many vegetables as possible and “pass off” it as LECHO. And they put onions, and carrots, and garlic. Try making my recipe at least once, just pepper, tomato paste and spices!
Everything GENIUS - SIMPLE!
Dear Hostesses! Write in the comments what do you think of my recipe? I will be very glad to receive both praise and criticism.
We are preparing preparations for the winter. A very tasty lecho made from pepper with tomato paste, the recipe of which was a real salvation for me
Yes, lecho is a wonderful sauce with sweet peppers, however, in our hyperdynamic life there is not always enough time to prepare it. The bulk of the already expensive time is taken by preparing tomato juice from tomatoes, and if you consider that you have to twist twice: the tomatoes, and then the pulp (so that not a drop of juice is lost), then you get double work. The recipe for lecho with tomato paste became a real salvation for me, since the cooking time was reduced by five times.
Ingredients
5 cans of 580 ml:
Bell pepper 2 kg
tomato paste 500 gr
water 500 ml
sugar 150 gr
salt 1 tbsp
vegetable oil 200 ml
vinegar 9% 100 ml
Prepare food. Wash the pepper and remove seeds.
In a large saucepan, combine tomato paste, water, salt, sugar. Mix well and put on fire.
Chop the pepper (not finely).
As soon as the tomato mixture boils, add oil and add pepper. Mix well and bring to a boil. From the moment of boiling, cook for 20 minutes.
At the end of cooking, add vinegar, mix well and remove from heat.
Place the lecho in sterile jars.
Screw on the lids and place the jars with the lids down. Wrap the jars in a blanket and leave for a couple of days until completely cooled. Store the workpieces in a dark, cool place.
