For me, this is the most delicious lecho that you can think of. In this juicy, tender and fragrant vegetable snack collected all the colors and tastes of sunny summer. Meaty bell pepper, sweet carrot, spicy onion and rich tomato combine perfectly in this lecho, which we will prepare with you for the winter.
The other day I already made another lecho recipe with you - with sweet peppers and tomatoes (according to my grandmother's recipe). And today the recipe from my mom - the blank has been tested for many years and always turns out 5+. By the way, if I like to eat such a lecho just with a piece of bread or as a side dish for meat dishes, then my mother calls it dressing and puts it in borscht. And in fact, you can also add this juicy and fragrant lecho to the first dish - it will turn out very tasty, I guarantee.
Ingredients:
(1 kg ) (1 kg ) (400 grams) (400 grams) (100 grams) (100 milliliters) (1 tablespoon ) (2 tablespoons ) (2 pieces ) (5 items )
Cooking step by step with photos:
In the recipe for this simple and delicious lecho included for winter Bell pepper, tomatoes, onions, carrots, refined vegetable (I have sunflower) oil, table vinegar 9%, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - chop them anyway. From spices, you can also add a couple of cloves, but this is optional. By the way, vinegar in this recipe is lecho, although it is used, but you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).
So let's start with the tomatoes first. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Then chop the tomatoes in any convenient way - you can food processor or through a meat grinder.
But I was too lazy to collect it and then wash it, so I just punched slices of tomatoes with a submersible blender right in the pan (I have a capacity of 4 liters), in which lecho will be prepared for the winter. The result - literally in 30 seconds, and you do not need to remove the skin.
Add to tomato puree(we can say that this is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is tender snack not sharp at all. We put the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.
In the meantime, let's take care of the rest of the vegetables. We clean onions and carrots - we will need 400 grams of both in a purified form.
The onion can be cut arbitrarily, but I prefer the pieces to be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each one into plump quarter rings. Pour all the oil into the pan at once, warm it up and spread the chopped onion. Fry over medium heat, stirring, until translucent.
While the onion is fried, either chop the carrots on a coarse grater, or cut them into strips (thin sticks). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).
When the onion is half cooked and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.
Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.
We cut the halves ourselves arbitrarily - it is in this lecho for the winter that I love it when the pepper is cut into thick sticks. In this form, pepper should be 1 kg (maybe a little more).
By the way, without a lid for 20 minutes, tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but it should be so. We also add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, as it has already managed to give up its aroma, and then it can give bitterness in the preparation.
Stir the contents of the pot, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer the vegetables in tomato sauce about 20 minutes. During this time, gently mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: in the process of stewing, they themselves will release juice and there will be much more liquid.
The readiness of the pepper is determined by its texture: the pulp should become almost soft, while the skin should in no case leave (then you have simply digested it). But the pepper should not crunch either - find the golden mean for yourself personally. Before that, carrots and onions were already almost ready, so everything is clear with them.
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 pepper lecho in sweet and sour tomato sauce. V classic recipe you only need two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, 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 taste of bitterness, but there are lovers of this option.
In the classic version, only tomatoes and peppers are taken from vegetables. Next, I will write other options that use carrots, onions, 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 over 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. Peel the carrots and cut them into large strips. 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
- sunflower oil refined - 120 ml
- salt - to taste
Cooking method:
1. As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. 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
- hot chili pepper - 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!
Read recipes on this page. And I'm waiting for you to visit my blog many more times!
In contact with
Recipe lecho it classic dish Hungarian cuisine has long been popular with housewives, not only at home. A bright and fragrant lecho for the winter is simple, versatile, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.
Lecho can be called canned salad, which will preserve the taste of summer and easily make up for the lack of vitamins in the cold season. V different countries It is used both as an independent dish and as a side dish to fried meat, and with white bread or pancakes, and with pieces smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a dressing for first courses.
How to cook a delicious lecho - general rules
This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Someone adds more seasoning, someone experiments with various vegetables and herbs, someone replaces the frying pan with a slow cooker ...
But there are classic rules of this lecho:
- Tomatoes and peppers choose the brightest, fleshy, sweet.
- Peel tomatoes before cooking. You can quickly do this if you cut their skin crosswise, dip the fruits for a minute in boiling water, and then immediately into a bowl of ice.
- Try not to let the vegetables boil and turn into porridge during the cooking process.
- If you want a real taste, fry vegetables not in oil, but in lard.
- Use vinegar in minimal quantities, only for harvesting and preserving lecho for the winter, solely to extend its shelf life.
- Classical spices for lecho are paprika, salt and sugar. You can add everything else to your taste (fear and risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme ...
- If you add garlic to homemade lecho, keep in mind that if you put it at the beginning of the stew, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of the stew, it will feel much more noticeable.
A real classic lecho requires only three essential products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to available or favorite products. Appeared various variations lecho: with carrots, eggplant, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and varied recipes for a truly delicious lecho and choose the one that will become a hit in your family.
Recipe No. 1 Classic lecho with peppers and tomatoes
You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, lard, paprika, sugar, salt (to taste).
Cooking. Chop the onion and send it to a deep frying pan with melted lard. While it is fried over low heat until transparent, peel the peppers from seeds and cut into strips, and peel and chop the tomatoes (you can use a blender or meat grinder). Send pieces of pepper and paprika to the pan to the onion, simmer for 10-15 minutes. After the specified time, add chopped tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.
A few minutes before the end of cooking, mix 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an accompaniment to potatoes, rice or pasta.
On a note! If lecho is prepared exclusively for conservation for the winter, the fat is replaced vegetable oil odorless, and for better preservation of seamings, a little bit of vinegar is added (if you go too far, your seaming can be called anything, but not a real Hungarian lecho, since vinegar greatly distorts the taste). Lay out hot lecho in sterilized jars under the neck, close with sterilized lids and roll up.
Recipe Lecho with carrots №2
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking. Chop the onion finely. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, pass through a blender. Grate carrots on a coarse grater. Send the onion to a frying pan with heated vegetable oil, fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add also bell pepper, simmer for another 15 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with eggplant №3
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).
Cooking. Peel the tomatoes, scroll in a blender. Remove seeds from bell pepper, cut into large pieces. Cut eggplant into large pieces. Place the tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, pour in vegetable oil and simmer for another 20 minutes. Add pepper and eggplant and leave it all together on fire until it thickens. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with zucchini №4
You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Cooking. Cut the zucchini and onion into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Send the onions and carrots to the pan to fry in vegetable oil. Put zucchini with peppers and tomatoes in a saucepan and pour water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Stew everything together for at least half an hour until thickened, add vinegar before the end of cooking. Lay out hot lecho in sterilized jars under the neck, close with sterilized lids and roll up.
Recipe Lecho with rice No. 5
You will need: 1 kg of bell pepper, 1 kg of carrots, 3 kg of tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking. Chop the onion finely. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, pass through a blender. Grate carrots on a coarse grater. Put all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, pour in the vinegar. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with tomato paste №6
You will need: 2.5 kg of bell pepper, 1 kg of tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.
Cooking. Remove seeds from bell pepper, cut into large pieces. tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices heat in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pieces of pepper from the sauce and arrange in sterilized jars, then pour hot sauce over them to the top. Close with sterilized lids and roll up.
Recipe Lecho with cucumbers №7
You will need : 1 kg of tomatoes, 1 kg of cucumbers, head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.
Cooking. Cut cucumbers into pieces. Peel the tomatoes, scroll in a blender. Crush the garlic in a garlic press or finely chop. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, then add coriander and suneli hops. Stir and simmer for about 10 more minutes - the cucumbers should be saturated with taste, but not become too soft. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe Lecho without tomatoes and without cooking No. 8
You will need: 1 kg of bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), a few black peppercorns, vinegar.
Cooking. Remove seeds from bell pepper, cut into large pieces. Send chopped eggplant, spices, oil and vinegar to the container - leave everything for 3-4 hours at room temperature. After the specified time, the resulting “soft” salad is laid out in sterilized jars along with the resulting liquid. Put the jars to be sterilized in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.
Recipe Lecho with beans №9
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Cooking. Soak the beans overnight in water, boil in the morning until tender. Peel the tomatoes, scroll in a blender. Remove seeds from bell pepper, cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After that, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, pour in the vinegar. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe Spicy lecho №10
You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, 0.2 kg of carrots, pod hot pepper, a few cloves, a few black peppercorns, paprika, sugar, salt (to taste).
Cooking. Chop the garlic very finely. Peel the Bulgarian pepper from seeds, cut into large pieces or strips. Grate carrots on a coarse grater. Peel the tomatoes, scroll in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and boil for 10-15 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho without oil and vinegar №11
You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).
Cooking. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, cut into strips. Chop the garlic very finely. Send tomatoes with garlic to stew for 10 minutes, then add spices, chopped peppers to the mass and simmer for another 20-30 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with beets №12
You will need: 1 kg of bell pepper, 0.7 kg of beets, 0.5 kg of carrots, 0.5 kg of tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).
Cooking. Bake the beets in the oven until soft, then grate on a coarse grater. Cut the tomatoes into slices. Peel the Bulgarian pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry carrots in vegetable oil, add parsley and two types of pepper to it. Mix everything, add the tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. When hot, we lay out the lecho in jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.
Recipe Lecho-assorted peppers №13
You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).
Cooking. Peel the tomatoes, scroll in a blender. Peel the Bulgarian and Tarkin peppers from seeds, cut into large pieces. Place the tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on fire until thickened. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho-stew "All vegetables at once" No. 14
You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.
Cooking. Peel the tomatoes, half scroll in a blender, chop half into large pieces. Remove seeds from bell pepper, cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. Grate carrots on a coarse grater. Chop the onion and send it to a heated deep frying pan with vegetable oil. As soon as it turns golden, send all the chopped vegetables and spices there. Mix everything and, with the lid open, simmer over low heat for about an hour until thickened. Five minutes before the readiness to add vinegar. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho in the microwave №15
You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).
Cooking. Chop the garlic very finely. Bell peppers, de-seeded and chopped large straws. Peel the tomatoes, scroll in a blender and send to the multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add the pepper pieces. Turn on the multicooker and, without closing the lid, cook in the “Extinguishing” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, pour in the vinegar. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho in two stages No. 16
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking: Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, pass through a blender. Send half the tomatoes, spices and vinegar to a pan with heated vegetable oil. After 10 minutes, add also bell pepper, simmer for another 10 minutes. Add the remaining tomatoes and continue to simmer until thickened. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho Italian №17
You will need: 1 kg of bell pepper, 0.5 kg of canned tomatoes in own juice, half an onion, 2 tbsp. extra virgin olive oil, ground pepper, sugar, salt (to taste).
Cooking. Remove seeds from bell pepper, cut into large pieces. Finely chop canned tomatoes. Chop half an onion and send to a preheated pan with olive oil. Add chopped peppers, mix, add tomatoes. Simmer under the lid over low heat for about half an hour - the pepper pieces should soften, but not lose their shape. Turn off the heat, salt, pepper, add sugar, stir everything gently. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
As you can see, among such a huge variety of recipes for lecho for the winter, you can even get confused. And why not cook several options at once? Or do you have own recipe really special and delicious? Be sure to share in the comments!
