Lecho is a wonderful invention of Hungarian cuisine. Initially, lecho was prepared using fresh tomatoes. They were twisted, rubbed through a sieve, then the resulting juice was boiled and pieces of sweet pepper were dipped into it. This procedure is quite long, so many recipes for lecho with tomato paste.
If you take high-quality tomato paste, your preparation for the winter will turn out to be very tasty and beautiful. Lecho is prepared with the addition of carrots, onions, zucchini. Today we have sweet pepper lecho.
So, to prepare a classic lecho with tomato paste for the winter, we need: pepper, tomato paste, vinegar, vegetable oil, salt and sugar. Garlic, spicy pepper and spices - according to your desire.
I draw your attention to the composition of tomato paste. It is very good if there is nothing superfluous in the composition, but only tomatoes, salt and sugar. In my pasta, there are only tomatoes at all, I buy in one place from merchants from Central Asia. If there is already salt and sugar in the pasta, adjust the taste of lecho yourself without following the recipe.
I diluted thick tomato paste with water in a ratio of 1: 3, but you look at your paste. But the sauce should turn out to be thick enough, this can be seen from the photo: the peppers and cloves did not drown. You can tie the spices into a gauze bag and dip them into the sauce, and pull them out at the end of cooking, then peas will not fall into the lecho.
We put the sauce on the fire, and in the meantime, wash, clean from seeds and cut Bell pepper. You can cut into slices, strips or straws - as you like. From 1 kg of pepper I got 800 g of peeled.
Dip the pepper into the sauce. Don't worry that it's not all covered in liquid. During the cooking process, all the peppers will sink into the sauce.
Bring the pepper to a boil, remove the foam.
Add salt, sugar and vegetable oil.
Cook lecho with tomato paste over medium heat for 20-25 minutes. Add finely chopped hot pepper and garlic.
We like it when the pepper in the lecho remains a little springy, but if you want the pepper to be softer, increase the cooking time by 5-7 minutes. Add vinegar 5 minutes before the end of cooking. While lecho is cooking, ignite glass jars in the oven or over steam. Put the finished lecho into hot dry jars and tightly close the lids. I got two jars of 0.5 liters and another 300 ml. Lecho with tomato paste for the winter is ready!
Turn the jars over and leave to cool under something warm. Store lecho with tomato paste in a cool place. In winter, such a wonderful preparation will remind you of summer. Help yourself!
No tomatoes? Well, it is not necessary! You can cook a delicious and fragrant lecho without them.
There are many recipes for the popular harvest that do not require fresh tomatoes. Some use oil fillings, others use tomato paste or juice of the same name, and others use various marinades.
But everyone has it - Bulgarian pepper! It is he who distinguishes lecho from the whole crowd winter salads.
Lecho without tomatoes - general principles of cooking
Lecho without tomatoes is of two types:
1. White. Marinades based on oil, vinegar, spices are used as fills. They are cooked with or without vegetables.
2. Red. Various substitutes for fresh tomatoes are used. Basically it is tomato paste, sauces, juices, ketchups. You can take both homemade blanks and industrial ones.
How lecho is prepared:
1. Vegetables are being prepared. Peeled, cut into pieces pepper, onion. If other vegetables are used, then we also clean and chop them at this stage.
2. Filling is being prepared. In the classic recipe, these are tomatoes twisted into juice. In this case, diluted paste, oil and vinegar mixtures, ready-made juice.
3. Spices are added. Usually it is salt, sugar, different kinds pepper, spices.
4. Cooking. Vegetables are immersed in the filling and everything is boiled together. Usually 20-30 minutes is enough for pepper.
5. Spin. The finished lecho is poured into jars and rolled up with a special key.
Like any other preparation, lecho requires sterility and prepared containers. Otherwise, it simply will not be stored and will turn sour.
Recipe 1: Thick lecho without tomatoes in oil filling with vinegar
As a fill, an oil mixture with vinegar is used. Such lecho without tomatoes can be used as an independent snack, used in the preparation of hot dishes and salads. Harvesting without pre-cooking, with sterilization of cans.
Ingredients
Pepper 5 kg;
Half a glass of sugar;
40 grams of salt;
10-15 peppercorns;
200 grams of butter
Half a cup of 9% vinegar.
Cooking
1. We clean all the pepper from the insides, cut in half, then in large half rings.
2. Add vinegar, sugar and salt and knead well with your hands. We leave for an hour.
3. Pour in vegetable oil, mix well again.
4. Scatter peppercorns in sterile jars.
5. Fold the prepared lecho, tightly tamp.
6. Pour the remaining juice with oil and vinegar into jars. Do not worry if there is not enough liquid, the pepper will still give juice during the sterilization process.
7. We cover the container with lids, put it in a saucepan with a cloth laid on the bottom. Pour in water so that it is up to the shoulders of the cans. We turn on the stove.
8. After boiling, sterilize for 15 minutes liter jar, 10 minutes half a liter. Roll up, cool upside down.
Recipe 2: Lecho without tomatoes in honey marinade
To prepare this lecho without tomatoes, the pepper must be cut large, in quarters, and if the vegetables are small, then even halves can be used. It is better to use multi-colored pepper, it will be more beautiful. The marinade is made on the basis of natural honey, artificial will not work, also do not try to replace the product with sugar, it will be completely different.
Ingredients
4 kg of pepper;
0.25 kg of honey;
0.5 l of oil;
Litere of water;
0.5 l 9% vinegar;
4 spoons of salt.
Cooking
1. Prepare the pepper, cut and blanch in boiling water for 3 minutes. We take out in a colander, let the liquid drain.
2. We prepare the marinade, for this we dissolve honey in water, add all the other ingredients, you can add spices and dried herbs to your taste. We put on the stove, boil for 3 minutes.
3. We lay out the blanched pieces in sterile jars, pour the marinade and roll up the lids.
Recipe 3: Orange lecho without tomatoes with ginger and garlic
Highly unusual recipe lecho, which can be used both as a dish for every day and as a preparation. If you do not plan to roll such a pepper, then you can reduce the content of vinegar or remove it altogether. In the refrigerator, such a pepper will stand perfectly for 3-4 days.
Ingredients
12-14 peppers;
10 cloves of garlic;
50 grams of fresh ginger;
150 grams of oil;
3 oranges;
70 grams of sugar;
70 grams of 9% vinegar;
2 incomplete spoons of salt.
Cooking
1. Three ginger on a coarse grater or cut into thin, translucent plates. Peel the garlic and cut each clove into several pieces.
2. Pour oil into the cauldron, add ginger and garlic and fry for 2-2 minutes.
3. Cut the pepper into large strips and send to the cauldron, mix.
4. We wash the oranges well with a brush, remove the zest, squeeze out the juice and send it all to the cauldron.
5. Pour in salt, sugar, cover with a lid and simmer until the pepper is soft.
6. Pour in the vinegar, boil for another minute. Now you can taste the workpiece and, if necessary, add spices, acid or sugar at your discretion.
7. We lay out the orange lecho in jars, twist it with a key.
Recipe 4: Lecho without tomatoes with tomato paste
Tomato paste will help out if there are no fresh tomatoes, but you need to make a real lecho. It is better to use pasta from glass jars, not overcooked and not burnt.
Ingredients
500 grams of pasta;
3 kg of pepper;
500 grams of water;
100 grams of sugar;
1.5 tablespoons of salt;
100 grams of oil and vinegar.
Cooking
1. Dilute the tomato paste with water, mix everything well. If the pieces do not dissolve - it's okay, they will disperse during the cooking process.
2. Add sugar, salt, butter and pour everything into a large saucepan. We put on fire.
3. Cut the pepper into arbitrary pieces, as you like, and throw everything into the pan. We cook lecho after boiling for about 20 minutes, it is important not to overcook so that the pieces remain intact. Let them crunch a little.
4. At the end, add vinegar, mix, boil for a couple more minutes.
5. We lay out the workpiece in sterile jars, twist it and put it away for storage.
Recipe 5: Sweet lecho without tomatoes in Five Minute Oil
Peppers, like tomatoes, are very fond of sugar, which can be poured into it without restrictions. The recipe for a delicious lecho with a sweetish taste and summer aroma, which is prepared quickly enough and will help out if you urgently need to determine a large harvest.
Ingredients
3 kg of pepper;
Litere of water;
A glass of sugar;
A glass of oil;
A glass of vinegar 9%;
50 grams of salt (about 2 full spoons).
Cooking
1. In a large saucepan, mix sugar and salt with water, dissolve and add oil and vinegar to them. We put it on the stove.
2. Cut peppers without entrails into large pieces. You can simply cut each vegetable vertically into 4-6 pieces.
3. Dip the vegetables in the boiling marinade and cook for 5 minutes. Be sure to mix. During this time, the pieces will become softer, settle, release their juice and completely cover with marinade.
4. Arrange boiled pepper in jars, pour boiling marinade under the neck, roll up. We remove to cool under the covers.
Recipe 6: Lecho without tomatoes with eggplant and onions
Recipe for vegetable lecho without tomatoes, but with the addition of tomato juice. Can be used both purchased and home product. We take young eggplants, without ripe seeds and with a soft skin. The list of products indicates medium-sized vegetables. We will cook boiled lecho, but you can also pre-fry eggplant and onion separately in oil, then put in pepper. It will also be delicious.
Ingredients
10 peppers;
7 eggplants;
5 onions;
1.5 liters of juice;
50 ml of vinegar 6%;
a spoonful of salt;
50 grams of sugar.
Cooking
1. Wash the eggplants, wipe dry, remove the stalks and cut into cubes.
2. Pepper free from the middle, cut into squares.
3. Cut the onions into cubes.
4. We combine everything, add salt, sugar, tomato juice. We put to cook for 20 minutes. Then add vinegar and boil for a couple more minutes.
5. We lay out the workpiece in a pre-sterilized container, roll it up.
Recipe 7: Lecho without tomatoes in brine
Another light lecho recipe without tomato. Ideally, round round peppers are used for it, which have thick and juicy flesh. But you can take any other, preferably meaty and juicy. About 7 half-liter jars should come out of this amount of products.
Ingredients
2.5 kg of pepper;
14-21 garlic cloves (2 or 3 per jar)
Litere of water;
4 tablespoons of salt;
170 grams of sugar;
Half a glass of oil;
3 spoons of vinegar 70%.
Cooking
1. Shred the pepper into strips, previously washed and freed from seeds.
2. We release the garlic from the husk, cut into arbitrary pieces.
3. Pour pepper into sterile jars, add garlic, tamp everything tightly with a wooden pusher to fill all the voids.
4. Cook the brine from the rest of the ingredients, boil and pour into jars to the neck.
5. Put in a saucepan on a cloth, cover with lids, pour hot water and sterilize for 15 minutes.
6. We roll up and send for storage.
Recipe 8: Lecho without tomatoes with zucchini and carrots
Highly delicious salad-lecho, bright and fragrant, prepared on the basis of tomato paste. Carrots for this recipe are better to rub on Korean grater straws, so it will not boil soft and will be beautiful. Any pasta can be used, but if it is very boiled and saturated, then you can take less and add water. From this amount of products you will get 10-11 half-liter cans of snacks.
Ingredients
3 kg of pepper;
1.5 kg zucchini;
1 kg of carrots;
A liter of tomato paste;
2 liters of water;
A glass of sugar;
4 tablespoons of salt;
20 ml of vinegar 70%;
12 cloves of garlic.
Cooking
1. Mix the pasta with water, add salt, sugar and put on the stove.
2. Three carrots, send to the pan.
3. Pepper cut into strips or half rings and also put in the total mass. Boil everything together for 15 minutes.
4. Cut the zucchini into cubes and send to the rest of the ingredients. Cook lecho for about 15 minutes more so that the vegetables become soft, but the pieces should not fall apart when touched.
5. Add vinegar, pre-chopped garlic and any spices to taste, boil for 2 minutes.
6. Lay out in containers, roll up.
Recipe 9: Spicy Lecho Without Tomatoes with Carrots and Garlic
A recipe for a spicy lecho, in which, in addition to bell pepper, hot pods are added. The spiciness can be adjusted to your liking. Tomato juice is used for pouring, you can take a store-bought one.
Ingredients
2 kg sweet pepper;
3 sharp pods;
A kilogram of carrots;
head of garlic;
1.5 tablespoons of salt;
2 liters of juice;
2 tablespoons of vinegar;
Half a glass of sugar.
Cooking
1. Peel the carrots, chop them into strips and put them in a saucepan.
2. Add juice, salt, sugar and finely chopped hot pepper. Mix everything and cook for 15 minutes.
3. Remove the insides from the peppers, chop them into strips and send them to the pan, cook for another 15 minutes.
4. Peel the garlic, chop.
5. Add chopped garlic, vinegar to the pan, boil for a minute, then put it in jars and twist.
Ordinary table vinegar in lecho can be replaced with apple cider vinegar. It will be tastier, healthier and more interesting. Only the percentage of acid should be the same.
In lecho, it is very important not to overcook the pepper, otherwise the appetizer will be tasteless. Let be better pieces will remain a little crispy, in the process of cooling under the covers and further storage they get to where they want to be.
The most delicious lecho is obtained from ripe and fleshy peppers. If there are not enough of them, then unripe ones can be added, but not more than half.
Lecho harmonizes well with various spices and aromatic herbs, so you can safely add them to the recipe and make your own changes. Particularly well combined with pepper: parsley, cilantro, basil, allspice and black pepper, cloves, marjoram, ginger.
The cooking process of lecho allows you to make changes at any stage. You can always add salt, spices and sugar if they are not enough. If the workpiece is too salty, then you can dilute it with juice, diluted pasta, or put a little more pepper, previously blanched in water.
The Hungarian snack has become so popular that people are sure that it was invented in Russia. Our treatment, unlike original recipe contains only vegetables cut into medium-sized strips, without a meat component. Among the variations of this dish, closed in jars for the winter season, those that contain tomato sauce are in the lead.
How to cook lecho for the winter with tomato paste
At home, it is not difficult to prepare a delicious salad, the ingredients of which are boiled before being rolled into jars. For cooking, you only need to harvest from your own plot or purchase ingredients on the market. In a classic recipe vegetable dish pepper is found in tomato paste, complemented by other vegetables, such as onions or eggplant. Each housewife, according to her taste, adds certain ingredients to the composition, giving the finished product a unique taste.
Bell pepper lecho with tomato paste, onion and carrots
Save vitamins from the garden until the winter cold will help carefully closed banks with assorted vegetables. If pickles are already boring, then lecho with tomato paste, closed for the winter, will look great on holiday table. Composition of products:
- Bulgarian pepper - 4 kg;
- thick tomato sauce - 2 kg;
- water - 4 l;
- carrots - 1.6 kg;
- onion turnip - 1.6 kg;
- garlic - 6 teeth;
- sugar sand - 400 g;
- salt - 200 g;
- vinegar solution - 4 tbsp. l.;
- sunflower oil - 500 ml.
Fast production method:
- Dilute tomato sauce water, gradually pouring in a liter, to the state of juice.
- Put the mixture on a gentle fire, waiting for a boil, salt and add sugar.
- Grind the carrots on a grater or cut into medium-sized sticks. Add to gravy. Boil for another 7 minutes.
- Cut the onion into half rings, and the nightshade representative into strips. Pour into a saucepan with a boiling billet.
- After waiting for the mixture to boil again, reduce the burning of the burner and boil for 20 minutes.
- Add minced garlic, vinegar and oil. Stir, cook a little.
- Pour over finished product in sterilized jars, cork under the lids. Turn the glass vessels upside down, wrap in a blanket or blanket until cool.
Delicious lecho of pepper and tomato paste for the winter in Bulgarian
Classic variant Hungarian snack implies the presence in the composition thick sauce from ripe tomatoes. To make a vegetable dish not only appetizing, but also aesthetically beautiful, you can choose peppers of different colors for it. List of ingredients:
- sweet pepper - 4 kg;
- thick slurry of tomatoes - 1 kg;
- drinking water - 1 l;
- sunflower oil - 400 ml;
- sugar sand - 240 g;
- salt - 2 tbsp. l.;
- vinegar solution - 200 ml.
Cooking:
- Free the washed pepper from the seeds, after cutting off the stem. Cut the vegetable into small sticks as for a salad.
- In a cooking container, mix the tomato mass, salt and sugar, diluting the ingredients with water.
- After waiting for the tomato sauce to boil, pour over the butter and pour the chopped nightshade.
- After boiling again, cook the finished vegetable product for another quarter of an hour.
- The last step is to pour the vinegar, mix.
- Arrange the blanks in jars for conservation, screw the lids.
A simple recipe for pepper lecho with tomato paste and garlic
Fragrant garlic flavor often becomes a flavor decoration of food. Lecho from bell pepper for the winter with tomato paste and garlic it is worth closing to enjoy a snack all year round. Cooking a kind hot salad of these components:
- ripened tomatoes - 1.4 kg;
- pepper - 3 kg;
- garlic - 120 g;
- granulated sugar - 150 g;
- salt - 3 tbsp. l.;
- acetic solution - 80 ml;
- sunflower oil - 200 ml.
Cooking:
- Pour two kilograms of washed tomatoes with boiling water and remove the skin. Cut the vegetables into pieces and grind with a blender.
- Add chopped garlic to the tomato gruel, use the blender again to achieve uniformity.
- Salt the mixture, add sugar and a glass of butter.
- The crushed mass must be boiled for 5-7 minutes, kneading.
- Cut the pepper into cubes, pour into the tomato sauce. Cook for about a quarter of an hour.
- After you finish stewing vegetables, pour the workpiece into sterilized jars and cork with lids.
How to cook zucchini lecho - a recipe with tomato paste
Pepper is a classic element of similar blanks on winter period. However, no one forbids experimenting and diversifying the appetizer with other vegetables, such as zucchini. List of products for this vitamin dish rich:
- tomato paste - 200 g;
- pepper - 400 g;
- carrot - 330 g;
- onion turnip - 400 g;
- granulated sugar - 4 tbsp. l.;
- acetic solution - 100 ml;
- sunflower oil - 250 ml;
- garlic - 5 teeth;
- salt - 1 tbsp. l.
The cooking algorithm looks like this:
- Carrots can be chopped on a coarse grater or chopped into strips.
- Cut the onion the way you like.
- Simmer the two prepared ingredients in vegetable oil until the vegetables soften.
- Cut off the ends of the washed zucchini, peel and chop small cubes.
- Cut the pepper into small strips and, together with zucchini cubes, pour into the main container for preparing a vegetable dish.
- Salad of zucchini and pepper, pour the tomato mass with diluted water.
- In the same container, put the roasted onions and carrots, chopped garlic, salt and sugar.
- Bring the mixture to a boil, boil for another half hour.
- Pour out the vinegar 5 minutes before stopping cooking.
- Pack a delicious finished product in sterilized jars, close the lids and, turning the vessels over, wrap them with a blanket.
Would you like to try delicious flavored cold appetizer, and maybe canned salad from bell peppers in tomato paste or maybe you like vegetable garnish from pepper with fresh herbs to meat dishes? Read the article and get ready.
Then everything is very simple, you just need to take and open a jar of canned fragrant bell pepper lecho in tomato paste. Provided, of course, if you bought a ready-made lecho in the supermarket or they themselves prepared a harvest harvest in the fall fresh peppers, onions, carrots, garlic and red ripe tomatoes.
Assortment of dishes with bell pepper lecho in tomato paste
Vegetable preparation - bell pepper treat in tomato paste for the winter, prepared from fresh vegetables at home, suitable as a dressing for borscht and soup.
When making spaghetti pasta homemade lecho can replace spicy-sweet sauce, and when baking Italian pizza with a crispy bell pepper lecho, you can put a thin layer on the dough as a base for stuffing with sausage circles, mushrooms or seafood.
Kebabs and barbecues from red meat and white meat chicken is tastier and healthier to eat though with vegetable lecho, which is rich in indigestible fibers and fiber. There are many useful organic acids in lecho from bell pepper and tomatoes, which will help the human gastrointestinal tract to quickly cope, break down, digest and dispose of heavy meat food without harmful consequences for the body.
Lecho from bell pepper in tomato paste can be safely called a “universal preparation” for any time of the year, even in hot summer or cold winter, as well as for every taste from the most ordinary to the most refined, because this snack is liked by both adults and children.
Recipe for bell pepper lecho in tomato paste for the winter
To prepare the "universal preparation" you will need the following fresh vegetables and seasonings, which are practically is in every kitchen, and if not, then they can be quickly bought at a supermarket or a small shop near your house. The cost of fresh vegetables in the autumn season is very cheap, and, most importantly, do not be lazy here, but make timely supplies for the winter yourself at home, so that later in winter or spring you don’t have to overpay for store-bought canned food.
Ingredients for bell pepper lecho in tomato paste:
The technology of cooking lecho from peppers with tomato paste according to the recipe
consists of the following steps:
- Training fresh peppers (washing and cutting).
- Bookmark peppers in sterilized jars according to the recipe.
- Cooking recipe marinade.
- Sterilization prescription pepper.
- Storage.
Step 1 Preparation of fresh peppers (washing and cutting) according to the recipe
Step 2 Bookmark peppers in sterilized jars according to the recipe
- We choose glass jars and metal lids with sealing rubber bands.
- We wash them with detergent or baking soda. We download it with running water and turn it over on a table or other flat surface on a kitchen towel.
- We put a pot of water on the fire and boil it over low heat, at this time we sterilize glass jars with steam of boiling water for at least 10 minutes for 0.5 liter jars and 15 minutes for 1.0 liter jars.
- In sterilized jars we put very tightly peppers, cut into strips or cubes, and appeared salty juice squeeze and leave in a bowl, it is bitter and not suitable for canning.
- Tip: if you are using more vegetables - onion and carrots, then before putting them in jars, you must first fry the vegetables in a pan in vegetable oil. Then they can already be mixed with fresh chopped peppers.
Step 3 Preparing the marinade according to the recipe
Step 4 Prescription sterilization of peppers
Step 5 Storage lecho with tomato paste according to the recipe
Agree, there is nothing tastier than homemade preparations. Whatever foreign seasonings are added to "factory" canned food, they do not give that special aroma, that indescribable taste that you feel when you open a jar home salting. Therefore, housewives collect and pass on, as a great gift, recipes for preparing pickles, revealing their secrets only after long preparatory conversations. The recipe for lecho with tomato paste for the winter below allows you to enjoy an incomparable dish all year round. It is believed that this is a Hungarian delicacy, but what is tasty will suit everyone. Try!
Classic lecho recipe with tomato paste
For the recipe Classic recipe lecho with tomato paste ”you will need the ingredients:
Tomato paste - 500 grams,
Sugar - 150 grams,
Water - 0.5 liters,
Vegetable oil - 0.2 liters,
Vinegar 9% - 0.1 liters
Salt - 1 tablespoon.
Preparation of the recipe "Classic recipe for lecho with tomato paste"
- Wash peppers, remove stems and seeds.
- We cut randomly into several parts.
- In a cooking container (basin or pan with a thick bottom) we combine tomato paste, water, sugar and salt. Stir and put on fire.
- Boiling tomato mass add vegetable oil. We mix.
- Lay out the pepper. Mix thoroughly.
- After the lecho boils, cook it for 20 minutes.
- 5 minutes before the end, pour in the vinegar, mix thoroughly, let it boil and remove from heat. Pour hot lecho with tomato paste into sterilized jars and twist with boiled lids.
- Wrap up. Let's cool down. We store in a cool place.
How to cook zucchini lecho for the winter: recipes with tomato paste
Ingredients:
- Zucchini - 2 kg;
- bell pepper- 1 kg;
- Tomato paste - 400 g;
- Water - 1 glass;
- Vegetable oil- 300 g;
- Granulated sugar- 150 g;
- Vinegar 9% - 70 g
- Salt - 1 tbsp. the spoon;
- Ground red pepper - 1/2 teaspoon.
- Complexity: light
Cooking:
- To prepare the marinade, dilute the tomato paste in a glass of water. Add vegetable oil, sugar, season with salt and pepper. Mix thoroughly and put on fire.
- After boiling, add zucchini and bell pepper cut into large cubes. Boil lecho for about half an hour.
- Ten minutes before completion culinary process add vinegar.
- Arrange lecho on previously prepared jars, roll up. Turn the finished cans with lecho upside down and wrap until cool.
Lecho with tomato paste
There are not so many recipes where the main ingredient is bell pepper, lecho is a worthy representative of salads from this delicious, and, most importantly, healthy vegetable. There are a lot of recipes for making lecho, so everyone can choose one to their liking: Bulgarian lecho, lecho with garlic and onions, with carrots and so on.
The only “disadvantage” of lecho for the winter from pepper is the duration of preparation, the longest procedure is the preparation of a tomato, however, the most resourceful hostesses were able to find a way out - they replaced freshly prepared tomato juice with juice diluted from tomato paste. Thus, the taste of lecho with tomato paste does not change and the cooking time is reduced.
Ingredients:
Bulgarian pepper - 2.5 kg;
Carrots - 0.5 kg;
Tomato paste - 250 g;
Rock salt - 1 tbsp;
Sugar - 150-200 g (if the tomato paste is sweet, then the amount of sugar can be reduced);
Vegetable oil - 200 g;
Acetic essence- 1 incomplete teaspoon;
Water - 1 liter.
Cooking:
- Wash the pepper, remove the stalks, cut into several pieces - boats.
- Carrots clean, wash, grate. Dilute tomato paste in water, mix with salt and sugar, pour pepper and carrots. Bring to a boil over low heat and cook for ten minutes with constant stirring, then add vegetable oil, vinegar and cook for another 5-7 minutes.
- Put the finished lecho hot into sterilized jars and roll up. Lecho with tomato paste recipe is ready!
Bon appetit!
Lecho with tomato paste
Ingredients:
- 380 g (1 can) tomato paste,
- 1:2 water (i.e. 2 pasta jars)
- 3 tbsp Sahara,
- 2 tsp salt,
- 4 tbsp table vinegar 9%,
- 400 g (3 pcs.) Carrots (already peeled),
- 1 kg (6 pcs.) pepper (also prepared).
How to cook step by step:
- On a wavy grater, Burner chopped carrots and peppers into large pieces.
- I poured 1 can of tomato paste into a saucepan, poured 2 cans of water from under the paste, added salt and sugar and brought to a boil
- I added carrots to the boiling tomato and boiled for 10 minutes.
- And at this time, poured chopped pepper with boiling water from the kettle and let it stand for 5 minutes so that bitterness came out.
- Then she drained the water, and added pepper to the pan with carrots and 4 tbsp there for safety. vinegar. Vinegar is not felt in the lecho, but the soul is calm that nothing will growl.
- Cooked for another 5 minutes, poured into jars fried in the oven and rolled up with screw caps. Left to cool with lids down.
- Everything - lecho with tomato paste is ready!
Lecho from zucchini with tomato paste for the winter
Ingredients:
- tomato paste - 300 g;
- bell pepper - 700 g;
- tomatoes - 700 g;
- zucchini - 2-3 pieces;
- onions - 2-3 pcs.;
- water - 1 l;
- salt - 1 tbsp. the spoon;
- sugar - 1 tbsp.;
- vinegar - 125 ml;
- vegetable oil - 250 ml.
How to cook Lecho from zucchini with tomato paste for the winter:
- Dilute tomato paste in water and mix with salt, sugar, vegetable oil and vinegar. We put the sauce on the fire and cook until boiling over medium heat, then leave to boil for 10 minutes, until thickened.
- In the meantime, let's start preparing the vegetables. Peppers for lecho with tomato paste are best cut into rings or half rings, onions in the same way, zucchini and tomatoes into cubes. As soon as all the vegetable ingredients are prepared, we begin to lay them in the sauce. Peppers and onions come first, they should be boiled for 10 minutes. Next, add tomatoes and zucchini and continue cooking for another 15-20 minutes.
- We try the finished lecho and add the necessary spices to taste, if necessary. You can serve lecho immediately, or you can close it for the winter.
- To prepare for the winter, the recipe must be increased in the right amount and after cooking, put the lecho in sterilized jars and roll up the lids.
Lecho with tomato paste for the winter: a recipe
Ingredients:
We will cook based on the fact that we have 2 kg of sweet bell pepper. It will require:
- Tomato paste about 1 l,
- Vegetable oil grams 300,
- Table vinegar 100 ml,
- Onions and carrots 800 grams each,
- Salt 2 tbsp. spoons,
- Sugar sand 200 grams,
- Garlic 2-3 cloves.
And all this will be stewed in 2 liters of water, and the output will be about 5 liters of delicious lecho.
Training:
- In order for the work to go like clockwork, the vegetables must first be washed and allowed to dry. Make sure your household has all the listed products so you don't have to run to your neighbor for a glass of sugar or a bottle of oil.
- Pay special attention to the jars in which the product will be stored. The shelf life depends on their sterility. And it happens that housewives complain that they were given a bad recipe for lecho with tomato paste for the winter, and they themselves were simply too lazy to prepare jars.
- There is no better remedy than roasting the container in the oven. For this:
- Banks are washed with soda,
- Place neck down on the oven rack
- Heat the cupboard with dishes to a temperature of 120 degrees,
- Turn off and allow the jars to cool to a warm state.
- Hot lecho is laid out in absolutely clean jars and rolled up. Read more
Cooking:
- Now let's start messing around. Tomato paste must be diluted in water, the resulting solution is the same tomato juice, put it on fire and bring to a boil. While the filling is heating, we clean the carrots, rub them on a grater, and after the “juice” boils, put the carrots into the pan, put sugar and salt in the same place, immediately reduce the heat to a minimum and cook for 10 minutes.
- While the carrots are cooking tomato juice, clean sweet pepper, cut it into cubes. Cut the prepared onion into half rings. Then we lower both products into the same pan and cook for another 15 minutes.
- At this time, take the garlic, cut it finely-finely. Prepare oil and vinegar. A quarter of an hour has passed - put the remaining ingredients and continue to cook until tender.
- Removing banks from oven and lay out lecho. It’s great if a couple of spoons didn’t go into the jars - there will be something to taste at home. And believe me, such a lecho will not stagnate in your cellar for a long time. Bon appetit!
