In general, lecho is a dish of Hungarian, not Bulgarian cuisine, as is commonly believed. And the recipe for a traditional Hungarian lecho is very different from our usual sweet pepper salad in tomato sauce. "Culinary Eden" has prepared for you the most delicious recipes lecho - from widely known to unusual. Have you decided to prepare lecho for the winter? Then get to work!
Ingredients:
1.4 kg of green sweet pepper,
600 g tomatoes,
2 onion heads
80 g pork fat,
50 smoked bacon,
5 g paprika
salt to taste.
Cooking:
Peel the green peppers and cut lengthwise into 8 pieces. Dip the tomatoes for a few seconds in boiling water, then in ice water, peel and cut into quarters. Onion cut into half rings. Put the fat in a pan and fry the bacon cut into small cubes on it until transparent, pour the onion and brown until golden brown. Add paprika, stir and put chopped tomatoes and peppers into the pan. Salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce the heat. Simmer until done.
This is the same recipe that is considered the progenitor of the lecho that we used to serve on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of the stew. But as a preparation for the winter, this recipe is not very suitable for lecho, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and many of its variants are more common.
Lecho in Bulgarian (without vinegar)
Ingredients:
1 kg sweet pepper
1 kg tomato puree,
2 tbsp Sahara,
1 tbsp salt.
Cooking:
Cut the multi-colored pepper lengthwise into wide strips or into squares. Puree from fresh tomatoes (passed through a meat grinder or chopped in a blender) boiled down 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll into sterilized jars.
Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack Sahara,
2 tbsp salt,
2 tbsp 9% vinegar.
Cooking:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 parts. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in the vinegar, arrange in sterilized jars and roll up.
Ingredients:
2 kg of pepper
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots
2 tbsp salt,
3 tbsp Sahara,
10 carnations,
2-3 pods hot pepper,
300 g garlic
10 peas of allspice.
Cooking:
Pass the peeled tomatoes through a sieve or chop with a blender. Pepper cut into strips. Grate carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Boil after boiling for 5-10 minutes. Arrange hot in sterilized jars, cover with lids and pasteurize: liter jars- 10 minutes, 3-liter - 20 minutes. Roll up.
Lecho with carrots and tomato juice
Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter tomato juice
1 tbsp salt,
½ cup sugar
½ cup vegetable oil
1 tsp 70% vinegar,
¼ cup of water.
Cooking:
mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot in sterilized jars, roll up.
Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,
4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.
Cooking:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to get rid of the seeds. Cut the pepper into strips, onion into half rings, put everything in tomato puree. Add salt, sugar, pepper, bay leaf and simmer under the lid until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Take out the bay leaf. Bring to a boil, pour in the vinegar, mix, pour into sterilized jars, roll up. Wrap until cool.
Ingredients:
3 kg of sweet pepper,
3 kg of onions
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.
Cooking:
Onion cut into half rings, pepper - wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce the heat to a minimum, salt, pour hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.
Lecho (without vinegar)
Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.
Cooking:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.
Ingredients:
3 kg of tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar
2 tbsp salt,
2-4 tablespoons Sahara.
Cooking:
Grind the skinless tomatoes in a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.
Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.
Cooking:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, greens and hot pepper, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the Bulgarian pepper into the mixture, cut into slices, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, pour in the vinegar. Arrange hot in sterilized jars, roll up and wrap for a day.
Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice
1 kg carrots
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp salt,
100-150 g of garlic,
parsley and dill.
Cooking:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the bitter pepper. Put everything except garlic and herbs in layers in a saucepan, pour in tomato juice, cook for 20 minutes from the moment of boiling. Then put the chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, put chopped greens. Arrange in sterilized jars, roll up.
Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for you.
Ingredients:
2 kg zucchini,
1 kg sweet pepper
400 g tomato paste,
1 glass of water
150 g sugar
300 g vegetable oil,
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.
Cooking:
mix tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in a boiling marinade, boil for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap until cool.
Spicy zucchini lecho
Ingredients:
3 kg zucchini,
100 g garlic
6 sweet peppers
1 pod of hot pepper,
1 liter tomato juice
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.
Cooking:
Pass garlic, sweet and bitter pepper through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Arrange hot in sterilized jars, roll up.
Lecho from overripe cucumbers
Ingredients:
5 kg cucumbers,
2.5 kg of tomatoes,
1 kg sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.
Cooking:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers from the skin, if it is too hard, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.
Lecho of cucumbers
Ingredients:
3 kg cucumbers,
1 kg of onion
1 stack Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.
Cooking:
Mix all products except cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.
Lecho with eggplant
Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cups of sugar,
½ cup vegetable oil.
Cooking:
Grind the tomatoes in a meat grinder or in a blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook another 25-30 minutes. Pour pepper cut into large cubes, unpeeled eggplant in cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Good luck harvesting lecho for the winter!
Larisa Shuftaykina
Lecho is a dish that came from Hungary. Through the efforts of culinary specialists, it has been transformed beyond recognition. If Hungarian housewives under lecho mean the second dish, which is based on vegetable stew, we have one of delicious preparations for the winter. Consider how to make lecho for the winter at home.
Many housewives are looking for interesting recipes cooking lecho. Their interest in the dish peaks in early autumn. It is not surprising, because at this moment the active harvesting of vegetable, vitamin-rich stocks for the winter begins.
There is no single recipe for lecho. Everything is determined by taste, experience and variety of vegetables available. Traditionally, each housewife, as she gains experience, experiments with the recipe she likes, changing the ingredients, seasonings and spices.
Lecho is a dish for the cooking process of which there are no mandatory requirements. This contributed to the emergence of a large number of snack options. Some cooks add onions and carrots, others reduce the amount of sugar. Only tomatoes and bell peppers remain unchanged.
In this article, I will share five recipes homemade lecho. Even if you have not come across a dish before, the material will tell you how to prepare an appetizer, introduce you to a set of products and tell you the correct cooking sequence.
Calorie homemade lecho
Let's talk about the calorie content, benefits and harms of homemade lecho, made from sweet peppers, garlic, tomatoes, onions, sunflower oil, sugar and vinegar. The calorie content of lecho is 49 kcal per 100 grams. The dish contains a lot of vitamins and minerals, phosphorus, manganese, potassium, zinc and selenium.
Lecho normalizes the digestive system, improves the condition of the skin and nails, increases appetite. According to scientists, the substances in the composition of lecho have a beneficial effect on memory and slow down aging.
The product also has contraindications. Some components of the snack are allergens that cause swelling and rashes. If there are such problems, it is better to refuse the dish in favor of fresh vegetables.
Due to the intensive heat treatment, a store-bought dish has minimal utility. What to say about additives and preservatives in the composition, designed to increase the shelf life.
To cook lecho at home, expensive products are not needed. The list of main ingredients is represented by tomatoes, sweet peppers and onions. There are other versions of the Hungarian appetizer, which include carrots or fried onions. The result is always amazing palatability. If you want your lecho to be a success, listen to the advice.
- Snack for the winter ready-made characterized by a rich red color with yellow or green patches. The dish owes this color palette to the vegetables and spices used. So choose vegetables responsibly.
- The best lecho is obtained only from ripe vegetables. Sweet pepper is allowed to take unripe. We are talking about pods with an orange tint. The main thing is to choose a fleshy vegetable.
- It is better to cook lecho from meaty tomatoes. Pass their dense pulp through a meat grinder to obtain thick puree. To remove seeds and skins, rub the tomato mass through a sieve.
- Be careful with spices. Using herbs do not overdo it, otherwise they will kill the flavor of the pepper. Garlic, bay leaf and ground paprika are ideal for lecho.
- The basis of the classic lecho is lard. If you are preserving, use odorless and tasteless vegetable oil. Refined oil is the best option.
Now you know the basic subtleties and secrets of cooking good lecho at home. Use them to spice up your meal. refined taste, homogeneous and delicate texture.
Classic bell pepper and tomato recipe
Description popular recipes I'll start with the classic version. It is ideal for preparing food for the winter. The rich composition and aromatic spices make the appetizer indispensable for winter table.
Ingredients:
- Bulgarian pepper - 2 kg.
- Tomatoes - 1 kg.
- Onions - 4 heads.
- Dill - 2 bunches.
- Garlic - 10 cloves.
- Sugar - 1 cup.
- Vinegar - 1 tablespoon.
- Paprika and ground pepper - 1 teaspoon each.
- Salt.
Cooking:
- Prepare the tomatoes and Bell pepper. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.
- Put on the stove thick-walled pan, add vegetable oil. Put the chopped onion into the hot oil. When it is fried, add tomatoes, salt and simmer over low heat for 15 minutes.
- Send sweet pepper to the pan. Stir the mass, simmer for 5 minutes under the lid and 10 with an open top. Remember to constantly stir the contents.
- After the time has elapsed, add chopped garlic, vinegar and sugar to the pan, and after another 20 minutes, send chopped greens, paprika and ground pepper. Simmer for 10 minutes.
- Sterilized jars are ideal for preparing snacks for the winter. Put a dish in them, roll up and put upside down. Cover the preservation with a warm blanket and leave for a day.
Video recipe
I think you have already seen that a dish with Hungarian roots and Russian improvements is easy to prepare. With a little patience, get a great snack for the winter, which will saturate the body with vitamins and delight the soul with delicious taste.
How to make lecho for the winter like in a store
Store shelves are full of canned jars, but many hostesses still make preparations for the winter at home. And no wonder, because the home version combines organic products, excellent taste and benefits. It also does not contain preservatives, dyes and other chemicals.
It is problematic to recreate a store-bought dish, because in industrial conditions the ingredients are subjected to intensive heat treatment but real.
Ingredients:
- Tomatoes - 3 kg.
- Sweet red pepper - 700 g.
- Sweet green pepper- 300 g.
- Sugar - 2 tablespoons.
- Salt.
Cooking:
- Rinse the peppers with water, remove the stalks along with the seeds. After processing, cut into squares 2 by 2 cm.
- After washing, cut the tomatoes in half, pass through a meat grinder, and then through a sieve. Pour the tomato paste into a saucepan, put on the stove and cook until the volume is reduced by a factor of three.
- Weigh the puree after cooking to determine the correct amount of salt. Take a tablespoon of salt per liter of pasta. Return the grated tomatoes to the stove, add sugar and pepper, cook over medium heat for 10 minutes.
- Pour the hot mass into jars. Make sure the tomato paste completely covers the pepper pieces. Cover the jars with lids, put in a wide saucepan, pour up to the shoulders hot water and sterilize for 30 minutes.
- After the time has elapsed, remove the jars of lecho from the water and roll them up. Place upside down on the floor and wrap. After cooling, send to the place provided for storage of conservation.
Videos cooking
Such a home-made lecho without vinegar tastes very much like a store-bought one, but it is distinguished by the naturalness of the ingredients and maximum safety for households. Be sure to try.
How to cook lecho like grandma's
Lecho is an excellent snack for the winter. The recipe that I will share below, I inherited from my grandmother. For many years of culinary practice, she brought it to perfection. I confess that I have never tried a tastier dish than “grandmother's lecho”.
Ingredients:
- Sweet pepper - 30 pods.
- Tomatoes - 3 kg.
- Sugar - 0.66 cups.
- Salt - 1.5 tablespoons.
- Vinegar - 150 ml.
- Sunflower oil - 1 cup.
- Garlic.
Cooking:
- Rinse the peppers with water, cut in half, remove the seeds and cut into long strips 1 cm wide. Place in a large bowl.
- Wash the tomatoes. Pass clean vegetables through a meat grinder, put in a large saucepan and boil for 5 minutes. Add vinegar, sugar and salt, vegetable oil. After boiling, add pepper, mix and cook for 5 minutes.
- Prepare banks. Put 2 cloves of pre-peeled garlic into each sterilized container, pour over the appetizer and roll up. Store preserves in the refrigerator or pantry.
Grandma Emma's video recipe
I advise you to serve "Grandma's Lecho" to the table as a separate dish or as a side dish for meat, mashed potatoes or porridge. Any combination will bring a lot of joy and satisfy culinary needs.
Homemade lecho from zucchini for the winter
There are many winter foods that are suitable for long-term storage. Among them is lecho from zucchini in tomato sauce. To obtain cooking masterpiece, I advise you to use young zucchini. They have soft skin and soft seeds. If the vegetables are old, cut off the rough skin.
Ingredients:
- Young zucchini - 2 kg.
- Sweet pepper - 500 g.
- Tomatoes - 1 kg.
- Onions - 10 heads.
- Tomato paste - 400 g.
- Sunflower oil - 200 ml.
- Salt - 2 tablespoons.
- Vinegar - 1 tablespoon.
- Sugar - 1 cup.
Cooking:
- Rinse vegetables with water. Pass the tomatoes through a meat grinder, and cut the onions, peppers and zucchini into half rings. Put the vegetables in a deep container and leave for several hours.
- When tomatoes and zucchini give juice, pour diluted tomato paste. For the indicated amount of paste, take a liter of water. Put the container with vegetables on the fire, add salt, sugar, vegetable oil and mix.
- After boiling, turn on the minimum fire and boil for 10 minutes. After the time has elapsed, pour in the vinegar, wait another 5 minutes and turn off the stove.
- Pour the finished lecho over glass jars, roll up, put on the floor upside down and cover. An old jacket, coat or an unnecessary blanket is suitable for the role of insulation. Check each jar for leaks after 24 hours.
Zucchini lecho perfectly complements the taste wheat porridge, buckwheat or fried potatoes. Some housewives even use it as an additive in the preparation of hot dishes, including borscht. Lecho fills it with colors and multifaceted taste.
Cooking lecho with rice for the winter
The last to consider my favorite homemade lecho recipe. Despite the ease of preparation and use conventional ingredients it turns out an excellent snack for the winter, which is characterized by satiety, excellent taste and "short life" - it is eaten instantly.
Ingredients:
- Tomatoes - 3 kg.
- Rice - 1.5 cups.
- Sweet pepper - 1 kg.
- Carrot - 1 kg.
- Onion - 1 kg.
- Garlic - 1 head.
- Vegetable oil - 400 ml.
- Sugar - 150 g.
- Vinegar - 100 ml.
- Salt - 3 tablespoons.
- Spices.
Cooking:
- Prepare vegetables. Dip the tomatoes in boiling water for 3 minutes, then pour over cold water, remove the skin. After that, pass through a meat grinder.
- Rinse the sweet pepper with water, remove the seeds and chop into strips, pass the carrots through a coarse grater, finely chop the onion and garlic
- Combine twisted tomatoes with salt, sugar and vegetable oil, mix and pour into a large enamel pan. Cover the container with a lid, put on the stove, bring to a boil and boil for 5 minutes.
- Add the prepared bell pepper to the pan along with onion, garlic and carrots, mix. After boiling, add your favorite spices. I add 3 cloves, a teaspoon of a mixture of peppers, a tablespoon of paprika and a similar amount of mustard seeds to the lecho.
- After 5 minutes, send pre-washed rice to the pan, mix and simmer for a third of an hour over low heat. Five minutes before the end, add vinegar to the dish. At the very end, taste the appetizer. Correct if necessary.
- hot salad arrange in sterile jars, roll up, turn over and wrap until cool. After that, put the preservation in a darkened cool place for storage.
Lecho with rice is easily stored for a year. But in my family this is very rare, since the household willingly absorbs it as in pure form, and with additions in the form boiled potatoes or
The aroma of delicious homemade can remind a person of warm sunny summer days. And lecho - popular dish Hungarian cuisine is one of such delightful winter preparations, carefully preserving the delicate aroma of vegetables ripened in the sun. Despite the variety that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.
To prepare lecho, it is better to select the most mature, ripe and fleshy fruits of different colors - in this case, the future preparation will taste more unusual and look more attractive. Chopped pepper different ways: it is more convenient for some housewives to plan it with straws, for others - with cubes, slices or small pieces - it all depends on their own preferences.
Of the most popular lecho recipes, the best ones are given below. For example, novice housewives will undoubtedly like such a lecho recipe, which requires a minimum of time and effort.
For him you will need:
- 2 kg of Bulgarian juicy pepper;
- 2 kg of ripe juicy tomatoes;
- 0.5 tbsp. vegetable oil;
- 0.5 cups of 6% vinegar;
- salt, sugar, allspice black pepper to taste.
Peppers are washed, cleaned of stalks and seeds, then cut into neat slices (slices, half rings or rings - to choose from).
Then, half a glass of sunflower oil is heated in a large frying pan and the pepper is fried in it until half cooked.
Processed tomatoes are passed through a meat grinder and the resulting mass is sent to the pan.
After that, the container with the tomato mass is set on fire, brought to a boil, pepper, salt and sugar are added (to taste). The resulting mass is poured over pepper and boiled for 15-20 minutes.
Approximately five minutes before the end of the cooking process, 0.5 cups of vinegar are added and the lecho is still hot, laid out in sterile clean jars.
Lecho with carrots
It turns out amazing lecho with carrots, recipe which is described below. This delicious preparation can be used both as an independent snack and as an addition to other dishes.
For cooking you will need:
3 kg of selected juicy tomatoes;
-2 kg of bell pepper, sliced;
- 4 large carrots;
- 1 glass of refined sunflower oil;
- ? a glass of sugar;
- 8 tbsp. tablespoons of vinegar;
- a couple of tablespoons of salt.
Tomatoes are scalded with boiling water and peeled, carrots are peeled and twisted through a meat grinder.
Everything is sent to the fire and boiled for about half an hour, after which chopped pepper, butter, sugar and salt are added to the tomato-carrot mass.
Everything is boiled for about half an hour and vinegar is poured in five minutes before the end of cooking.
Ready, still hot, carefully distributed into jars and rolled up.
The containers with the workpiece are sent under a warm woolen blanket and wait for them to cool completely.
Lecho for the winter with garlic
A spicy option for lovers original snacks- lecho with garlic.
In order to cook lecho with garlic, recipe which is known to many housewives, you will need:
2.5 kg tomato, peeled;
- 1 kg of bell pepper;
- 1 large onion;
- 5 bay leaves;
- 0.5 teaspoon of red ground hot pepper;
- a quarter teaspoon of allspice black pepper;
- 30 grams of garlic;
- 2 tbsp. spoons of sugar;
- 4-5 tbsp. tablespoons of aromatic sunflower oil;
- 1 tbsp. a spoon vinegar essence (70%);
- Art. a spoonful of salt.
Tomatoes are passed through a meat grinder and the resulting mass is cooked until it boils on fire.
After tomato mass boil, it is kept for about 15 minutes until the foam disappears from its surface.
Chopped bell pepper and thin half rings are added to the resulting liquid puree. onion.
Bay leaves, sugar and salt, red and black pepper are also sent there.
The future lecho is stewed under the lid, stirring from time to time.
When the pepper slices become soft, bay leaves are taken out of the pan, and garlic and vegetable oil are added to the lecho.
After waiting a little, a spoonful of essence is poured into the same place and everything is mixed well.
The finished lecho is laid out in clean jars and twisted with boiled lids.
Quick treatment
Another spicy and unusual lecho recipe with garlic- does not require extra time and effort for cooking.
It requires the following ingredients:
2.5 kg of tomatoes;
- 1 kg of sweet Bulgarian pepper (made from multi-colored fruits, lecho will look more attractive);
- 5 kg of cucumbers;
- 200 gr sunflower oil;
- 3 tbsp. spoons with a slide of salt;
- 1 head of garlic.
Tomatoes (peeled) and sweet peppers are passed through a meat grinder, added to the resulting mass sunflower oil and salt.
Everything is boiled for 15 minutes, after which cucumbers, cut into circles, are lowered into the future workpiece.
After that, the lecho is boiled for about 10 minutes, then chopped garlic is added to it.
The hot mixture is distributed in sterile jars, twisted, and set upside down on a flat surface, covered with a warm blanket.
Treatment without sterilization
Those women who prefer to save time spent in the kitchen should pay attention to lecho, the recipe of which does not require a tedious sterilization procedure.
2.5 kg of sweet bell pepper;
- 1 kg of tomatoes;
- 1 glass of granulated sugar;
- 1 glass of sunflower oil;
- 1 teaspoon of vinegar essence (70%);
- a couple of cloves of garlic;
- a little dill;
- 2 tbsp. spoons of salt.
Tomatoes are passed through a meat grinder, spices and chopped peppers are added to them.
The mixture is boiled for 40 minutes after it boils.
While still hot, the finished lecho is laid out carefully in clean jars, after pouring vinegar into it and adding 1-2 cloves of garlic and a little dill.
Filled containers are rolled up with lids.
Lecho for the winter
Lecho turns out to be unusually tasty, the recipe of which is called "Bulgaria".
It will require:
4 liters of tomato juice;
- 4 kg of fleshy juicy bell pepper;
- 3 heads of garlic;
- 1-2 tbsp. spoons of 7% or 9% vinegar;
- 1 cup of sugar;
- a couple of tablespoons of salt with a slide.
Tomato juice is boiled for about 15 minutes, after which garlic is sent to it, passed through a press, oil and sugar.
The mixture is boiled for another 15 minutes.
Peppers are cut into slices and sent to a boiled mixture.
Boil again for 15 minutes.
Thus, the time costs are distributed as follows: cooking a tomato - 15 minutes, boiling tomato juice with spices - 15 minutes, boiling pepper in tomato juice with spices - 15 minutes. Vinegar is added at the end of cooking.
Ready lecho fill sterile jars, close them and send them under the covers.
Lecho with tomato paste
At all, lecho recipes, where a component such as tomato juice is present, are very popular. Another amazing recipe delicious lecho as follows.
It will require the following ingredients:
Approximately 5 kg of Bulgarian sweet pepper;
- 3 liters of tomato juice (ready-made or prepared from tomato paste diluted with water);
- 1 glass of vegetable oil;
- 2 tbsp. spoons of salt;
- spices (cloves, pepper sweet pea and simple ground black, bay leaf);
- 0.5 cups of granulated sugar;
- 2 tbsp. spoons of vinegar 70% essence.
Juicy peppers are washed, cleaned of seeds and stalks, cut into pieces of about 3x3 cm.
Then bring tomato juice to a boil over a fire, add oil, salt, spices (cloves, pepper, bay leaf) to it.
Everything is boiled for about 20 minutes, after which essence and sugar are added to the lecho. Everything is boiled for about 5-10 more minutes, after which the hot finished lecho is distributed in clean sterile jars and rolled up for the winter.
Tasty lecho for the winter
A very simple to prepare, but unusually tasty lecho for the winter, the recipe of which is given below. This is an ideal option for novice housewives who decide to pamper their family members with mouth-watering winter preparations.
For this lecho you will need:
2 kg of tomatoes;
- 1 kg of Bulgarian fleshy and juicy pepper;
- 1 kg of carrots (pre-cut into neat straws);
- 5 tbsp. spoons of rast. oils;
- 5 tbsp. spoons of sugar;
- 1 tbsp. a spoonful of salt.
Tomatoes are scrolled through a meat grinder, sugar, salt and oil are added to the tomato mass.
All mix well and boil over low heat for forty minutes.
In the meantime, cut the peppers, peeled from seeds, into 4 parts.
Together with carrots they are sent to the tomato mass.
Everything is boiled for about 20 minutes, laid out in jars and twisted. Very simple, but very tasty!
Lecho without vinegar
Almost all preparations suggest the use of vinegar, which not all housewives like. But lecho without vinegar, which, by the way, can be stored for a very long time, actually exists! And the recipe is so delicious lecho, which preserves the aroma and taste of fresh vegetables, is given below.
For him you will need:
3 kg of ripe tomatoes;
- 6 pieces of sweet large pepper;
- 1 cup of sugar;
- 6-7 cloves of garlic;
- 1 tbsp. a spoonful of salt with a small slide.
Approximately 1.5 kg of tomatoes are cut into thin circles and placed in a large saucepan.
Then cut the pepper into small strips, chop the garlic finely.
Add all the prepared vegetables to the tomatoes and cook them for about 10 minutes.
During this time, randomly cut the remaining tomatoes, add them to the pan, add salt and sugar. The mixture is boiled, stirring frequently, for another 30 minutes.
After that, the lecho is quickly laid out in cleanly washed and sterilized jars, and rolled up with lids.
Eggplant Lecho
For lovers original salads And savory snacks you should definitely pay attention to the delicious eggplant lecho, the extraordinary taste of which you can not doubt for a second. Such eggplant lecho, recipe which is discussed below, will surely delight and pleasantly surprise all family members.
For him you will need:
3 kg of eggplant;
- 1 kg of carrots;
- 1 kg of juicy bell pepper;
- 10 pieces of selected onions;
- 1 head of garlic.
For the marinade, you need to prepare:
300 gr sugar;
- 3 tbsp. spoons of salt;
- 1 tbsp. a spoonful of vinegar;
- 300 gr sunflower oil.
In order to eliminate bitterness from eggplants, they are soaked in water for a couple of hours before cooking.
In the meantime, peppers are cleaned from seeds and stalks, all vegetables are cut into neat strips.
The garlic is crushed and mixed with the rest of the vegetables. (But it's best to add it about 5-10 minutes before the end of the boil.)
They proceed to the preparation of a fragrant marinade: for this, salt, oil, vinegar, sugar are combined - everything is put on fire and brought to a boil.
Still hot, almost boiling, marinade is poured over vegetables and stewed for about half an hour.
They lay out the finished lecho in jars and sterilize them for about 20 minutes, after which they roll them up.
Pepper lecho is a dish that has changed so much that its Hungarian authors would never recognize it “in makeup”. Few people know that initially lecho is ratatouille, vegetable dish, which we learned about thanks to the cartoon of the same name. Hungarian pepper lecho is a common vegetable garnish for meat, but for Russians it has long been a preparation for the winter with a much more expanded composition. If the traditional pepper and tomato lecho is just pepper, tomatoes and onions, then today in Russia lecho is often prepared from zucchini, carrots and other vegetables in a variety of variations.Pepper lecho recipes are so diverse that you can easily find both spicy and sweet lecho, both pure vegetable lecho and lecho with meat products. Lecho from pepper and tomato can be more liquid or thicker - depending on the idea of the hostess.
Pepper treat for the winter
: how to cookLecho, which has become classic among Russian housewives, is made from sweet pepper. This is a lecho of pepper and tomato, onion, garlic and herbs with the addition of popular seasonings - parsley, celery or cilantro, black ground pepper, ground paprika, salt and vinegar.
As always, first peel the pepper, remove the seeds and cut into quarters. The same must be done with tomatoes. Onion cut into half rings. Then you need to heat the vegetable oil in a saucepan, put the onion, wait until the onion becomes transparent, and add the tomatoes. The future pepper lecho should be salted and simmered for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Pour seasonings and bring to readiness (another 10 minutes).
Banks are prepared traditionally - washed, sterilized. Lecho is laid out in them, banks are rolled up. It is recommended to turn the jars over, wrap them in blankets or bedspreads and leave them for a day to cool slowly. Then you should return the blanks to their usual position and put them in storage in a cool place. Canned food will give you the opportunity to enjoy the spicy taste of this amazing appetizer all winter and treat connoisseurs of your culinary talent.
Initially, lecho appeared in Hungary as a vegetable side dish, and in translation from Hungarian "lecso" means ratatouille. IN classic version It is prepared from bell peppers, tomatoes and onions. But its incredible popularity led to the fact that there were many various options its preparation. And this is very wonderful, because every housewife will find a favorite recipe for herself.
And in order to determine which lecho recipe is the most suitable for you, you need to try to cook several and choose the most delicious options for yourself.
We will start with a simple classic recipe, in which there are only two main ingredients - sweet peppers and tomatoes. But with its simplicity and lightness, the appetizer turns out to be incredibly tasty. Therefore, if you do not want to spend a lot of time on preparations, then pay attention to this recipe.
Ingredients:
- tomatoes - 2 kg
- sweet pepper - 2.5 kg
- sugar - 1/2 cup
- salt - 1 tbsp. l. (with slide)
- vinegar 9% - 2 tbsp. l.
We need to grind the tomatoes in a blender, we get a sparse mass. Pour it into a saucepan, in which we will cook lecho.
Pour salt and sugar, mix well and put the pan on the stove. Bring to a boil over low heat.
Take your time and do not turn on the stove on a strong fire, otherwise the lecho at the bottom may burn.
When the tomato mass boils, pour in the vegetable oil.
Sweet pepper we need to cut into small pieces.
Pepper for lecho try to choose thicker, meatier, then in ready dish you will feel it much more clearly.
After boiling the tomato mass, we also send the pepper to the pan. Cover with a lid to boil faster, and after boiling, cook for 30 minutes over low heat.
The jars in which we will lay out the lecho will need to be pre-sterilized, the lids, respectively.
We lay out the finished lecho in jars, close the lids and turn upside down.
I always have such a preparation disappear before the New Year holidays. Try it too.
Tomato, pepper and carrot lecho - lick your fingers recipe
This is my favorite lecho recipe, very rich in its flavor notes, sweetish and at the same time spicy. The ingredients are all available, so preparing this recipe is not difficult.
Ingredients:
- tomatoes - 1 kg
- sweet pepper - 1 kg
- onion - 0.5 kg
- carrots - 0.5 kg
- sugar - 100 gr.
- vegetable oil - 100 ml.
- salt - 1 tbsp. l. (with slide)
- vinegar 9% - 2 tbsp. l.
- Bay leaf
- black and allspice
In this recipe, we will also chop the tomatoes. To do this, remove the stalks from the tomatoes and cut them randomly. We spread the tomatoes in a saucepan and grind them directly in it with a submersible blender to the state of gruel.
We put the pan on the stove, add salt, sugar, add a couple of bay leaves and allspice. Black peppercorns can also be added if desired. Bring the whole mass to a boil and cook for about 20 minutes, stirring occasionally so as not to burn. You can remove the bay leaf at this point, although I sometimes leave it in for more flavor.
We prepare the onion, we cut it small cubes. Fry it in a pan with vegetable oil. Fried onions add a special sweetish taste to our dish.
We rub the carrots on a coarse grater, and when the onion becomes translucent, that is, it almost comes to readiness, add the carrots to the pan to the onion. Stir constantly and fry over low heat until tender. We spread the vegetables in the tomato mass.
Cut the bell pepper into small pieces and put it in a pan with other vegetables. To bring the whole mass to a boil, cover the pan with a lid, and after boiling, simmer for about 20 minutes. Don't forget to stir a couple of times.
Just before the end of cooking, add vinegar, bring to a boil again and the dish is ready. We spread the lecho in clean jars, cover with sterilized lids.
We put the jars in a pot of boiling water and sterilize each jar for 10 minutes (this is the time for 0.5 liter jars).
Before putting the jars in the sterilization pan, put a towel or any cloth on the bottom for softness.
Cucumber lecho - an incredibly tasty snack
From my childhood, lecho was perceived only from bell peppers with tomatoes. And much later I found out that there is great amount variations of this wonderful dish. Here with cucumbers, I suggest you try it too, very tasty. Moreover, there are a lot of cucumbers this year.
A simple recipe without sterilization from bell pepper and tomato
This is one of the most simple recipes similar to the first classic recipe lecho. The name without sterilization does not mean at all that we will not take care of the long-term preservation of our stocks. Jars with blanks, if you want to store them for a long time, must be sterilized. The only difference is that in this recipe we will simply sterilize the jars and lids in advance, and then they will not need to be boiled along with the contents. And vinegar also serves as a preservative.
Ingredients:
- tomatoes - 2 kg
- sweet pepper - 3 kg
- vegetable oil - 250 ml.
- sugar - 200 gr.
- salt - 2 tbsp. l.
- vinegar 9% - 100 ml.
- black and allspice
We sterilize the jars in advance in the oven, over steam or in the microwave. If you can not choose a method of sterilization, perhaps this article will help you.
Lecho traditionally begins with the preparation of tomatoes. We cut them randomly and grind. A meat grinder with a fine grate and a blender are suitable for this. Pour the tomato gruel into the pan, and we will stew in it. Add salt, sugar and pour vegetable oil. Mix everything and put on the stove. Bring to a boil.
While the tomato mass boils, cut the peppers. First, we clean them from seeds and cut them into small pieces or strips, this does not matter. After boiling the tomatoes, add the chopped pepper there.
After boiling, reduce the fire, vegetables should be stewed over low heat for 20 minutes.
Try not to overcook the pepper, otherwise it will be tasteless, overcooked and very soft.
It remains to decompose the lecho into sterilized jars and screw it on with a pre-boiled metal lid.
We do not turn the jars over, but cover them with a warm blanket or blanket until they cool completely.
How to cook pepper lecho with tomato paste
Lecho, which consists only of bell pepper, is the easiest to prepare. In the store we buy tomato paste and pepper, that's all, that's enough. A minimum of time and products, and the deliciousness is extraordinary.
Ingredients:
- sweet pepper - 3 kg
- tomato sauce- 0.5 l.
- water - 0.5 l.
- sugar - 1/2 cup
- salt - 1 tbsp. l.
- vinegar 9% - 1/2 cup
- black and allspice
Wash the bell pepper, remove the seeds and cut into medium-sized cubes.
Pour water into a large saucepan, add salt, sugar, tomato sauce and black peppercorns.
When the marinade boils, throw in the pepper and simmer over medium heat for 20 minutes. At the end, add vinegar.
We put the hot lecho in pre-prepared clean jars. We put the jars in a pot of hot water and sterilize for 15-20 minutes. Lids must also be sterilized in boiling water.
We close the lids tightly, after which we cover the jars with a warm blanket and leave to cool completely.
Video on how to make zucchini lecho for the winter
Zucchini lecho has become one of the most popular lately. Probably because zucchini gives lightness to any dish, and in combination with peppers and tomatoes, you get an incredibly tasty snack.
Easy garlic chives recipe
We cut the garlic arrows during the growth of the garlic. But in no case are we thrown away, but we are preparing new and very delicious dishes. For example, lecho from garlic arrows is very suitable for both potatoes and meat dish. Are we trying?
Ingredients:
- garlic arrows - 1 kg.
- carrots - 0.5 kg
- sweet pepper - 300 gr.
- onion - 300 gr.
- tomato paste - 5 tbsp. l.
- vegetable oil - 1/2 cup
- water - 1 liter
- sugar - 2 tbsp. l.
- salt - 1 tbsp. l.
- vinegar 9% - 1 tbsp. l.
- ground black pepper
Wash the garlic cloves and cut into small pieces. Seals are removed, we select only smooth parts. We put the arrows in a saucepan, pour 0.5 liters of water and bring to a boil. We cook for about 10 minutes.
Tomato paste should be diluted with the remaining 0.5 liters of water, stir well and pour into a saucepan with garlic arrows. At this stage, add salt, sugar and black pepper. Spicy lovers can add chili peppers, but this is not necessary. Cover the pot with a lid and simmer for 5-10 minutes.
We cut the sweet pepper into cubes and also add to the vegetables. Mix everything well and add vegetable oil. Cover the pot with a lid and let it simmer again for 5-7 minutes.
Pour in the vinegar and then simmer for another 5 minutes. Everything, now the dish is ready.
You can arrange it in pre-sterilized jars, or you can boil the jars with lecho in a saucepan for 10 minutes.
So, today we got acquainted with only 7 recipes for lecho for the winter. In fact, there are many more of them, all without exception, tasty and affordable for any family.
Lecho for the winter from eggplant at home - "Ten"
We can not ignore everyone's favorite eggplant. They have become very popular lately, there are a lot of blue dishes. Today I will share only one lecho recipe, and on my website you can also read how to marinate so that they taste like mushrooms or according to very tasty recipes.
Why is this blank also called a dozen? - Yes, because most of the ingredients are 10 pieces each.
Ingredients:
- eggplant - 10 pcs.
- onion - 10 pcs.
- sweet pepper - 10 pcs.
- tomatoes - 10 pcs.
- garlic - 10 cloves
- black peppercorns - 10 pcs.
- allspice - 5 pcs.
- bay leaf - 3 pcs.
- sugar - 1/2 cup
- salt - 2 tbsp. l. (without slide)
- vinegar 9% - 1/2 cup
- vegetable oil - 1 cup
It is desirable to take ripe, fleshy tomatoes for this dish. We remove the stalks from the tomatoes, chop them coarsely and grind them with a meat grinder or blender.
Prepare the rest of the vegetables. Eggplant cut into cubes, quite large. Although, if you like it smaller, cut it however you like.
We select the seeds from the pepper and cut the pulp also into medium cubes.
Take red and yellow peppers, then the workpiece will become brighter and more beautiful.
I also chop the onion quite coarsely, and just cut the garlic cloves in half.
To prepare lecho, we need a large saucepan. We put it on a preheated stove, pour vegetable oil on the bottom and lightly fry the onion. Next, throw in chopped peppers and eggplant.
Now pour the vegetables on top with cooked tomato puree.
Now add salt, sugar, seasonings (bay leaf, black pepper and allspice) here. Cover with a lid and simmer over low heat for about half an hour. Stir occasionally so that the mass does not burn at the bottom of the pan.
5 minutes before cooking, add garlic to the pan. We simmer a little more. And at the very end, pour in the vinegar.
It remains only to decompose into pre-sterilized jars and roll up the lids, which also need to be boiled.
I think they did a great job. Now in the winter we will enjoy vegetable delicacies.
The end of summer, the beginning of autumn is the time for preparations. And many hostesses work tirelessly in the kitchen to preserve the gifts of the garden and please the family with delicious dishes.
I wish you inspiration in the kitchen, new recipes and gratitude from your loved ones.
And if you like the recipes, share them with your friends.
