Lecho from Bulgarian pepper. Lecho from bell pepper for the winter: a simple preparation with useful lycopene. Lecho from bell pepper with tomato paste for the winter: video

Honey treat.

Ingredients:

1 kg bell pepper
100 g onion
500 ml tomato juice
20 ml 9% vinegar
80-90 g honey
40 ml vegetable oil

Cooking method:

To prepare lecho for the winter according to this recipe, you need to combine tomato juice, vegetable oil, honey, salt, bring to a boil. Peel the peppers, cut into 6-8 pieces. Onion cut into half rings. Dip the vegetables in a boiling tomato, simmer for 10 minutes. Then put the vegetables with a slotted spoon into sterilized jars, pour boiling tomato. Banks immediately roll up, turn over and wrap until cool.

Lecho traditional.

Ingredients:

1 kg bell pepper
800 g tomatoes
50 ml vegetable oil
40 g sugar
15-20 g salt
15 ml 9% vinegar

Cooking method:

Before cooking lecho, the tomatoes must be passed through a meat grinder, add oil, salt, sugar, bring to a boil. Put in a boiling tomato pepper, cut into slices, simmer under the lid for 20-25 minutes. Pour in the vinegar. Homemade lecho prepared according to this recipe should be put into sterilized jars, rolled up, turned over and wrapped until cool.

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Ingredients:

2.5 kg bell pepper
1 kg onion
1 l tomato juice
15 ml vegetable oil
10-15 g sugar
30 g salt
50 ml 9% vinegar

Cooking method:

For this simple lecho recipe, you need to add salt, sugar, vegetable oil to tomato juice, bring to a boil, cook for 10 minutes. Bulgarian pepper cut into 6-8 parts, onion cut into half rings. Put vegetables in boiling tomato juice, simmer for 20 minutes. Pour in vinegar, mix, simmer for 5-7 minutes. Arrange hot lecho in sterilized jars, roll up, turn over and wrap until cool.

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Ingredients:

1 kg bell pepper
1 kg tomatoes
100 g carrots
100 g onion
75 g sugar
20 g salt
70 ml vegetable oil
70 ml 9% vinegar
allspice and black peppercorns to taste

Cooking method:

Pepper cut into 4-6 parts. Cut the onion into half rings, grate the carrots. Grind the tomatoes with a blender, bring the mass to a boil. Put the carrots in the tomato mass, simmer for 7-10 minutes. Add onion, bell pepper, oil, sugar, salt and spices, simmer over low heat for 10-15 minutes. Pour in the vinegar and remove from heat. Hot lecho prepared at home, put into sterilized jars, roll up, wrap until cool.

Ingredients:

3 kg bell pepper
1 kg tomatoes
1 kg onion
50-70 g garlic
20 g fresh hot pepper
30 ml vegetable oil
30 ml 9% vinegar
150 g sugar
60 g salt

Cooking method:

Scald tomatoes, peel. Remove seeds from hot peppers. Skip the tomatoes, hot peppers and onions through a meat grinder, simmer over low heat for 15-20 minutes. Peel the Bulgarian pepper from seeds and stalks, cut into large strips, put in a boiling tomato mass. Add chopped garlic, sugar, salt, vegetable oil, vinegar, simmer over moderate heat for 20-30 minutes, stirring from time to time. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2.5 kg tomatoes
1 kg bell pepper
100 -150 g onions
30 g garlic
50 ml lemon juice
50 -70 g sugar
30 - 40 g salt
2 bay leaves
ground red and allspice to taste

Cooking method:

To prepare such a homemade lecho, you need to cut the tomatoes, simmer under the lid until soft, then rub through a sieve and boil a little over low heat. Peel the bell pepper from the stalk and seeds, cut into strips. Onion cut into thin half rings. Put the onion and pepper in the tomato, add salt, sugar and spices, simmer covered for 10-15 minutes. Add the crushed garlic and lemon juice, bring the mixture to a boil and remove from heat. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Look at the photo for the lecho recipes presented above:

Lecho with onions.

Ingredients:

1 kg tomatoes
1 kg bell pepper
500 g onion
15 g garlic
70 ml vegetable oil
20 ml 9% vinegar
30 g salt
50 g sugar
1 bay leaf
black and allspice peas to taste

Cooking method:

Pepper cut into strips, onion - half rings. Grind tomatoes and garlic with a meat grinder or blender. Combine all vegetables, add spices, salt, sugar, oil and put on medium heat. Bring to a boil, reduce heat and simmer covered for 30-40 minutes. Pour in vinegar, stir, remove from heat. Hot homemade lecho prepared for the winter should be put into sterilized jars, rolled up, wrapped until cool.

Fresh pepper lecho without tomato.

Ingredients:

1 kg bell pepper
20 g sugar
20 g salt
20 ml vegetable oil
20 ml 9% vinegar
ground black and allspice to taste

Cooking method:

Before you cook lecho at home, the pepper must be thoroughly washed, peeled, cut into strips. Add the rest of the ingredients, mix, leave for 1-1.5 hours. Stir from time to time. Then put the pepper in sterilized jars, compacting with a spoon. Pour in the reserved marinade. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

2.5 kg tomatoes
1.5 kg of bell pepper
1 kg carrots
100 ml vegetable oil
50 g sugar
50 g salt
garlic to taste

Cooking method:

For this simple recipe for lecho for the winter, tomatoes and carrots need to be passed through a meat grinder, add vegetable oil and simmer over medium heat for 15-20 minutes. Bulgarian pepper cut into large strips, put in a tomato mass, add salt, sugar, garlic passed through a press, simmer for 15-20 minutes. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2.5 kg tomatoes
1 kg bell pepper
20 - 30 g garlic
20 -30 g salt
100 -150 g sugar
2-3 g ground black
allspice and hot pepper
Bay leaf

Cooking method:

Cut the tomatoes, put in a saucepan, add salt, sugar, boil slightly over moderate heat. Bulgarian pepper cut into large cubes, put in a boiling tomato mass, simmer for 15 minutes. Add spices, chopped garlic, simmer for another 20 minutes, stirring occasionally. Remove bay leaf. Hot homemade lecho, put into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2 kg tomatoes
1.5 kg of bell pepper
1 kg zucchini
500 g onion
150 ml vegetable oil
40 ml 9% vinegar
100 g sugar
60 g salt

Cooking method:

Before you cook lecho for the winter, you need to chop the tomatoes with a blender or meat grinder, add vegetable oil, and bring to a boil. Peel the peppers from seeds and stalks, cut into strips. Cut the zucchini into the same strip. Chop a bunch. Put the vegetables in a boiling tomato, add salt, sugar, simmer for 15 minutes. Pour in vinegar, bring to a boil and remove from heat. Hot lecho decomposed into sterilized jars. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20 minutes. Then roll up and let cool.

Here you can see another selection of photos for lecho recipes for the winter:

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Classic lecho with onions and tomatoes

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world seaming just like that. We join the classics, where pepper is accompanied only by onions and tomatoes.

We need:

Bulgarian pepper - 3 kg (weighed in a purified form)
Tomatoes - 2 kg (+/- 20 pieces of medium size)
Onions - 10-12 pieces of medium size
Vegetable oil - 1 cup
Sugar - 1 cup
Table vinegar 9% - 100 ml
Coarse rock salt - to taste

* For this amount of vegetables, we need 2 tbsp. spoons without a slide

*1 glass - 250 ml

* Garlic can be added to taste - 3-4 large cloves

Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize jars. Convenient way in the oven:

We wash jars and lids with a brush with soda (!).
We put in a cold (!) oven at 120-130 degrees Celsius.
After heating the oven to the set temperature, we keep the jars there for 5-7 minutes. We make sure that the jars are completely dry.
Pour the lids with boiling water - for 5-7 minutes.

Let's get to the vegetables.

Wash the colorful set of ingredients well. Clean the peppers and onions.

Cut the peppers lengthwise into 4 pieces. The last cut is across, in increments of about 1 cm, to make short strips.

Let's move on to tomatoes.

The general rule for all recipes is lecho.

If the tomatoes are thin-skinned, simply cut and interrupt on a brander or twist in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the butt) and scald it with boiling water. Then the tomatoes are very easy to peel and twist already without the skin.

We clean and cut the onion the way you like it in the finished salad: half rings, quarter rings or a medium cube.

For stewing, we use large dishes - enameled or stainless steel.

We put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can immediately add salt. Although the taste, the color - there is no comrade. For the first time, we advise you to add salt at the end of the stew, adjusting the salinity to your tastes.

Stir the puree and add the chopped onion. Stir again and heat to a boil, stirring occasionally. Cook the onion in tomato puree after boiling for literally 1-2 minutes.

Pour the pepper, mix well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. Pepper should be soft, but not boiled. Elastic tenderness is the best texture of the protagonist of a delicious lecho.

As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into a small cube and add at the end along with vinegar.

We try lecho for salt and sugar. If necessary, add the desired accent. We love the balanced sweet and sour taste, where there is enough salt.

We shift the hot dish into sterilized jars, filling them to the top. We roll it up with an iron lid, turn it over and cover it with a blanket - for slow cooling.

Store ideally in a cool place. But it can also be done at room temperature. The margin of safety of the workpiece will last until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the children's delight "You'll lick your fingers!" will suit everyone.

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the extended line-up. We are very dedicated fans of carrots and cabbage.

Adding carrots to lecho is very simple! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots. Three large carrots, such chopping is universal.
We also love a more refined version - straws of various sizes (“Hurrah!” Grater Berner). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out tasty. With this cutting, one of the 3 main Berner nozzles also helps us.
Add thin sliced carrots along with pepper.
Further - according to the algorithm described above.

If the carrots are in thick circles (1 cm), add it to the pepper, let it boil and cook for 5-7 minutes.

Lecho without vinegar for a curious experiment

It's also delicious and keeps well. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of an experiment is not such a big consumption of products.

We ourselves were surprised how well such a seaming is stored. Of course, it is desirable to put it in a cool place (a closet on a cold balcony, loggia, in the cellar). Although, if you overcome inertia and think, thanks to tomatoes, acid in lecho is more than enough. Three to four months, such a blank will stand without problems.

The only point in the recipe is the increased attention to the sterility of the seaming tool and containers.

We need:

Tomatoes - 3 kg (about 30 pieces of medium size)
Sweet peppers - 6-7 large vegetables (take at least half red ones)
Sugar - 1 cup
Salt - 1 tbsp. spoon with slide
Garlic - 6-7 large cloves

How to cook is well described in the video.

note for a large cut of pepper. This method can be applied in the classic recipe.

Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for blue lovers.

We need:

Eggplant - 2 kg
Bulgarian pepper - 500 g
Carrot - 500 g
Tomatoes - 1 kg
Onion - 4 pcs. medium size
Garlic - 3-4 cloves
Sugar - 100 g
Salt - 2 tbsp. spoons without a slide
Vinegar 9% table - 100 ml
Sunflower oil - 200 ml

How to cook.

All vegetables are washed.

Cut eggplant into medium cubes. Then pre-boil the vegetables in salted boiling water - 5 minutes. And draining the water through a colander, let the eggplant cool. Such a short boil removes bitterness from the blue.

Another way to anti-bitterness: you can salt and wait until the juice stands out, then rinse in a colander. Choose the pre-treatment option that is convenient for you. We do not recommend doing without it. Seaming may not be bitter, but there is a high risk that it will be poorly stored.

We cut the tomatoes into large pieces and interrupt with a blender until smooth. You can also rub it on a coarse grater.

Finely chop the red pepper. We love slicing close to the classic, like in the first recipe above. Look at the photo below: you need a long straw. Peeled pepper cut lengthwise into 4 parts. For long straws, cut each part again lengthwise (!) into thin strips.

Grind the garlic the way we like it in the finished dish. We did it differently. The best options: when the garlic is chopped into thin sticks or a small cube. Although a quick option is also suitable - to rub or push through.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use a Berner to make thin, short straws.

Saute the onion in a hot skillet with oil for 1-2 minutes. Add carrots and simmer another 3-5 minutes.

Add chopped peppers, chopped tomatoes and eggplant slices. Simmer vegetables for 35-40 minutes.

15 minutes after combining all the ingredients, add sugar.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony / loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We take it easy on him. Eggplant is a specific vegetable, especially for baby food.

Choosing from two options with large summer vegetables, we often prefer a la lecho salads with zucchini. We have . It is more neutral and ridiculously easy to make from any zucchini (old ones too!), the cheapest tomato and bell peppers of any color.

That's all for today. Although no! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene. Its advantageous feature is stability during heat treatment of vegetables. This means that due to boiling and stewing, both lecho, and tomato paste, and other salad rolls with vegetable sources of lycopene contain a lot of healing carotenoid for good health.

Lecho from bell pepper for the winter is worth a short effort. "Real jam!" both guests at home and participants in the harvesting process will tell you. Involve older children in cutting vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a hand-made jar sometime in December cannot be compared with three trips to the supermarket.

Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in the preparation of 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.

Your mark:

Time for preparing: 50 minutes

Quantity: 4 servings

Ingredients

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

Cooking instructions

Wash and clean sweet peppers. Cut it in half lengthwise, cut out all the veins with seeds, remove the tail.

It is convenient to cook lecho in a frying pan with sides or in a saucepan. First we send pieces of sweet pepper into it. Fry them very quickly over high heat. Exactly until the appearance of dark traces in some places.

Now reduce the fire as much as possible, pour the pepper with tomato juice. You can use fresh tomatoes instead. (They must first be ground.) Cover the lecho with a lid and prepare the next ingredient.

Peeled carrots should be chopped. Suitable option with cubes.

We send the carrot cubes to the pan to the pepper.

Let's take onions next. We also turn it into small cubes. Pour into a pan, where lecho is stewed.

Of the spices, be sure to add bay leaf, basil, thyme, black pepper.

Lecho will reach its full readiness in 15-30 minutes (look at the pepper - it should become soft and completely cooked). Now you can serve it on the table.
If your family appreciated the taste of this simple lecho, then proceed to canning. Everything is very simple - we cook in the same way, but in larger quantities (keeping the proportions), we sterilize the jars and lids, roll them up and put them away in a dark, cool place. A very simple lecho for the winter is ready!

Pepper and tomato lecho recipe

The rating of the most delicious recipes begins with a simple lecho, which includes a duet 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:

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

It’s good to open a jar of delicious appetizing lecho in cold winter - the heart of a 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:

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

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.
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.
You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
Put the onion, reduce the fire. Simmer for 5 minutes.
Add carrots, continue stewing process for 10 minutes.
Mix tomato paste with boiled water. Pour salt, sugar. Mix until dissolved.
Send pepper to the cauldron, pour tomato sauce. Make a small fire. Simmer for 30 to 40 minutes.
Pour in the vinegar, stand until the lecho boils again.
Arrange the peppers in jars and pour over the 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:

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.
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.
It is recommended to lightly fry the onion in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
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.
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.
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:

Rinse the cucumbers, cut off the tips from each, cut into circles.
Pepper, onion with garlic, peel, rinse. Onion cut into rings.
Wash the tomatoes, remove the stalks.
Send tomatoes, chives, peppers to the meat grinder.
Pour aromatic vegetable sauce into a cooking pot. Pour in sugar, salt, pour in oil. Boil.
Put cucumber slices and onion rings into the boiled sauce. Bring to a boil again. Withstand 7-10 minutes. Add vinegar.
Prepare jars - wash and sterilize. Sterilize the lids in boiling water.
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:

The first stage is the preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Wash vegetables in plenty of water.
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.
Stage three - cooking lecho. Mix ground tomatoes with butter, sugar and salt, boil for 2 minutes.
Send both types of pepper to the marinade. Hold for 2 more minutes.
Shift eggplant bars and chopped garlic into the future. Now cook for 20 minutes.
At the end, add washed and chopped dill, as well as vinegar essence.
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:

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

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.
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).
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.
Peel carrots, wash with a brush. Grate.
Cut the pepper, cut the stalk from each, remove the seeds, rinse. Cut into slices.
Send vegetables (onions, carrots, peppers) to tomato puree, cook for half an hour.
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.
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:

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).
Grind clean tomatoes without stalks through a meat grinder along with hot pepper. Ideally, pre-blanch the tomatoes and remove the skin.
Send the tomato mass to the fire, adding salt, sugar. Cook for 20 minutes, during which time prepare the pepper.
Rinse, remove the stalk, remove the seeds through the hole. Cut into rings.
Simmer tomato puree with pepper for 10 minutes.
Add beans, continue simmering for another 10 minutes.
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:

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

Action algorithm:

Wash the vegetables, remove the stalks, remove the seeds from the pepper.
Divide the tomatoes in half, chop one part finely, the second - large slices. Cut the peppers randomly.
Mix pepper pieces with finely chopped tomatoes. Send to stew.
After 15 minutes, put the second part of the tomatoes in the lecho.
After another 15 minutes, put fragrant herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
Prepare jars, half a liter is best. Sterilize and let dry.
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 can be very surprising because it uses red tomatoes and green bell peppers, but this combination looks even more colorful than the usual recipe. 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:

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

Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
Rinse the tomatoes, cut off the stem. Blanch in boiling water. Remove the skin (well removed after blanching). Puree the tomatoes in a blender.
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).
Add vinegar, stand for 5 minutes. Can be laid out in sterilized containers (ideally half a liter).
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!

We are waiting for your comments and ratings - this is very important for us!

Preparing delicious preparations for the winter is not at all difficult, especially considering that in our time all recipes can be found on the Internet. One of the most favorite preservation options in our family is lecho. There are a lot of lecho recipes, they cook it from a wide variety of vegetables, making it sweet, spicy, spicy.

Today I suggest you prepare a simple version of lecho without carrots and onions. I use this lecho more often for making sauces, gravy, it is also delicious to add it in the process of cooking borscht or soup, making stews.

For the recipe, prepare all the products on the list. Sweet peppers choose fleshy, with thick walls. Any tomatoes will do, but it is better that they are juicy and sweetish.

Wash all the tomatoes and dry, then cut out the growth site of the stalk. Cut the tomatoes into slices. You can first remove the skin from the tomatoes.

Prepare the blender bowl. If it is not there, a regular meat grinder will do.

Grind the tomatoes until smooth on the highest power of the blender.

Cut the sweet pepper in half, then cut out the seed box everywhere, cut off the fleshy light partitions. Rinse the peppers and cut into strips, you can also use a large cut of peppers or leave it in halves.

Prepare a pot for cooking lecho. Pour the pepper into the pan and pour the tomato.

Add salt and sugar to vegetables.

Pour a portion of vegetable oil into a saucepan. Boil lecho for 40 minutes over low heat.

At the end of cooking, add finely chopped garlic to the pan.

Pour in a portion of vinegar and mix, bring lecho to a boil and remove from heat.

Pack the finished lecho in sterile jars.

Put the lids on the neck of the jars and screw tightly. Turn the workpiece upside down and wrap it with a blanket, leave it alone for a day. After a while, transfer the lecho without carrots and onions to the cellar or pantry.

Enjoy your meal!

Among the many options for preserving vegetables for the winter, the favorite among most Russian housewives is the lecho recipe from tomatoes and peppers. This is an undying classic that has its own flavor. A simple tomato and pepper lecho is amazing, it’s not without reason that people say “you will lick your fingers” about it. It’s worth trying to cook a seam once, as the next year there will be a desire to make 2 servings, or even 3 - 4. By opening a small half-liter jar, you can create a holiday at the table. Lecho with peppers and tomatoes, prepared according to a simple recipe, goes amazingly with a side dish of rice or buckwheat. It can be put next to the side dish. In winter, on the basis of seaming, borscht, pies, and pizzas are prepared. And the Hungarians, who own this delicious culinary masterpiece, love to eat it with white bread.

How to cook lecho from tomatoes and peppers: a few tips

The classic lecho is traditionally prepared from ripe tomatoes, colorful bell peppers and spices. Initially, the dish was called “pepper in tomato sauce”. Over time, experiments began. Other vegetables began to be added to the wonderful tomato-pepper duet. Lecho recipes for the winter appeared, in which eggplants, cauliflower, onions, and zucchini were used. Over time, the housewives began to experiment, introducing rice and beans into the contents. And this is also lecho, only not classic, but branded or author's.

To roll up lecho from tomatoes with the addition of bell pepper, you must first prepare the vegetables, and then digest everything. It’s not difficult, but it will be even easier, because a step-by-step recipe for making lecho is offered, complemented by bright photos. Is it possible to resist the Hungarian classical temptation? No way! Prepare food and welcome winter deliciously.

Products for lecho: list and photo

Lecho - rolling is universal. It's almost like porridge from an ax: two main ingredients make an amazing creation.

To roll a simple tomato and pepper lecho, you will need:

juicy, ripe tomatoes - 2 kg;
Bulgarian multi-colored pepper - 3 kg;
fine salt - 4 tbsp. l.;
sugar - about 200 g;
odorless vegetable oil - 150 g;
vinegar (concentration 9%) - 100 g.

How to cook a simple bell pepper lecho: a step-by-step classic recipe with a photo

The vegetables are cooked first. Better to start with tomatoes. They will have to be thoroughly washed with a sponge, cut into halves, remove the part where the fruit was attached to the twig. Cut the halves into several pieces, as shown in the photo.
Grind the prepared vegetables in a meat grinder into a smooth puree.
Put the tomato mass on fire, adding salt, sugar, oil to the pan.
While the tomato base is cooking, do the pepper. Remove seeds and stalks from each washed pod. Cut first lengthwise into half, then into transverse strips, as in the photo.
As soon as the tomatoes begin to boil, pour the strips of pepper into the pan. Thoroughly mix the future lecho and continue cooking until boiling. The mass begins to bubble - it's time to turn off the fire. Boil for at least 10-15 minutes. Do not forget that 2 - 3 minutes before the end of cooking the classic lecho, table vinegar measured in advance is added.
The finished salad is laid out hot in half-liter jars pre-sterilized in any way. Cover the container with lids and roll up.

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