Lecho with tomato paste html. Recipes for making lecho with tomato paste for harvesting for the winter

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. AT 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 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 the classic recipe for a vegetable dish, peppers are 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 the festive 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:

1. Dilute tomato sauce water, gradually pouring in a liter, to the state of juice.
2. Put the mixture on a gentle fire, waiting for a boil, salt and add sugar.
3. Grind the carrots on a grater or cut into medium-sized sticks. Add to gravy. Boil for another 7 minutes.
4. Cut the onion into half rings, and the nightshade representative into strips. Pour into a saucepan with a boiling billet.
5. After waiting for the mixture to boil again, reduce the burning of the burner and boil for 20 minutes.
6. Add minced garlic, vinegar and oil. Stir, cook a little.
7. 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:

1. Free the washed pepper from the seeds, after cutting off the stem. Cut the vegetable into small sticks as for a salad.
2. In a cooking container, mix the tomato mass, salt and sugar, diluting the ingredients with water.
3. After waiting for the tomato sauce to boil, pour over the butter and pour the chopped nightshade.
4. After boiling again, cook the finished vegetable product for another quarter of an hour.
5. The last step is to pour the vinegar, mix.
6. 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:

1. Pour two kilograms of washed tomatoes with boiling water and remove the skin. Cut the vegetables into pieces and grind with a blender.
2. Add chopped garlic to the tomato gruel, use the blender again to achieve uniformity.
3. Salt the mixture, add sugar and a glass of butter.
4. The crushed mass must be boiled for 5-7 minutes, kneading.
5. Cut the pepper into cubes, pour into the tomato sauce. Cook for about a quarter of an hour.
6. 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:

1. Carrots can be chopped on a coarse grater or chopped into strips.
2. Cut the onion the way you like.
3. Simmer the two prepared ingredients in vegetable oil until the vegetables soften.
4. Cut off the ends of the washed zucchini, peel and chop small cubes.
5. Cut the pepper into small strips and, together with zucchini cubes, pour into the main container for preparing a vegetable dish.
6. Salad of zucchini and pepper, pour the tomato mass with diluted water.
7. In the same container, put the roasted onions and carrots, chopped garlic, salt and sugar.
8. Bring the mixture to a boil, boil for another half hour.
9. Pour out the vinegar 5 minutes before stopping cooking.
10. Pack a delicious finished product in sterilized jars, close the lids and, turning the vessels over, wrap them with a blanket.

Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which sweet bell pepper lecho is the fastest and most inexpensive. five lungs and healthy recipes lecho are presented on this page. This is the best blanks for the winter, which can be combined with one expression: “Eat and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store spins.

For cooking you will need:

• multi-colored Bulgarian pepper - 3 kg;
• red and brown tomatoes - 2 kg;
• onion - 1 kg;
• vegetable oil - 250 ml;
• sugar - a glass;
• table vinegar (9%) - 100 ml;
• coarse salt - 2 tbsp.

Cooking:

Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Remove the seeds from the bell pepper and cut into strips of about 1 cm.

Remove the skins from the onion and chop into medium cubes.

Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.

Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.

Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.

After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.

2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. Pour hot fragrant vegetable mixture into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.

Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

To ensure that there is always a rich variety on the table, hostesses stock up on tasty and healthy preparations for the winter. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.

Let's stock up on the ingredients:

Cooking:

1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.

2. Peppers are pre-cleaned from seeds, cut into slices or rings. Let's add to tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.

3. For 2-3 minutes before readiness, add vinegar to the lecho and a little allspice peas. It is important to ensure that the bell pepper is cooked, but at the same time remains crisp and does not lose its bright color and shape.

It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.

Lecho from bell pepper with tomato paste for the winter - you will lick your fingers

To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring housewives find interesting recipes, delighting relatives and friends with delicious and healthy meals. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.

To prepare lecho you will need:

Cooking:

1. Remove the seeds from the bell pepper, rinse and cut into large cubes.
2. Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
3. Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
4. During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).

The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

Every meal is a delicious spicy addition! Someone loves pickled cucumbers, and someone likes spicy seasonings from chili. Lecho with tomato juice and bell pepper can please everyone! Bright preparation for the winter is suitable for meat and vegetable dishes, decorate festive table, and satisfied guests will unanimously ask for more.

Cooking:

Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.

Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.

Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.

Put the boiled pepper in sterilized jars and pour hot juice over it. It is enough to put 1/2 teaspoon of chopped garlic on a half-liter jar.

Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar cold winter and to celebrate a merry New Year!

Lecho for the winter from bell pepper with carrots - you will lick your fingers

Many housewives prefer to close lecho for the winter Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out a wonderful fragrant dish with the inscription on the jar: “You will lick your fingers!”

Let's prepare the ingredients for making such a lecho:

The cooking process is presented in visual step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop in any chopper.

Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grinder!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and boil for about 30 minutes more.

2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.

From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter, everyone in the household will definitely like it, lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for cooking bell pepper lecho

Good luck with your preparations and until new recipes!

Vegetables

Description

Lecho with tomato paste for the winter- one of the most popular winter snacks, which many hostesses stock up every year. There are a lot of recipes for preparing this blank, but we want to highlight this particular method of creating it. Using tomato paste, you will be able to cook a delicious lecho many times faster, since this ingredient does not require pre-training like tomatoes.

You can make lecho at home from any variety of peppers. Some housewives prefer to cook it delicious dish even from hot pepper. However, in this case, the appetizer comes out spicy, and it is simply impossible to eat it directly with a spoon. If you want to cook for your family Bulgarian lecho, then it must be made strictly from bell pepper. Be sure to use vinegar when preparing this salad, as it will ensure preservation for a long shelf life.

Carrots are often used as additional vegetables. onion, but this is not the limit, since pepper lecho can easily be made even with zucchini. Each person has their own taste preferences, so this snack is prepared in different ways.

So, we suggest that you carefully study the following simple step by step recipe take a photo and start cooking!

Ingredients

Steps

To start cooking homemade lecho with tomato paste, you must first prepare all the vegetables. First of all, we recommend bringing the pepper to the desired state. Rinse it thoroughly, separate the stalk and seeds. Then cut the vegetables into thin strips as shown in the photo.



When the pepper is ready, prepare the carrots. Rinse it with water, peel it and grate it on a coarse grater. You can also chop the vegetable with a food processor, if it comes with a special nozzle.



Peel the onion from the husk, and then cut it into half rings or chop it with a combine.



Now you need to prepare the sauce for the vegetables. To do this, take the required amount of tomato paste, place it in a container in which lecho will be cooked, and fill it with the same amount of water. Add salt to the mixture and granulated sugar then stir the sauce well..



Bring the tomato paste diluted with water to a boil, and when it boils, place the previously chopped carrots in it.



Boil the workpiece over low heat for ten minutes, and then add the chopped onion to it.



When the onion is in the tomato mass, boil the vegetables for another ten minutes and combine them with chopped pepper.



Hold the future lecho on fire for twenty-five minutes. Then pour vinegar into it and add finely chopped garlic. Boil the appetizer for another five minutes and pack hot in sterilized jars.



Close the filled jars with lids, then put them upside down in a convenient place. Cover the blanks with a warm blanket and leave for a day. cooled down homemade lecho with tomato paste, move to a room intended for storing blanks for the winter.



Bon appetit!

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 cooking spaghetti pasta, homemade lecho can replace spicy-sweet sauce, and when baking Italian pizza with a crispy crust, bell pepper lecho can be put in 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:

1. Training fresh peppers (washing and cutting).
2. Bookmark peppers in sterilized jars according to the recipe.
3. Cooking recipe marinade.
4. Sterilization prescription pepper.
5. 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

• Choose glass jars and metal lids with rubber seals.
• 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 also use vegetables - onions 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