Where to store winter salad lecho. Which tomatoes are suitable for tomato puree

• Shelf life: 1 year
• Best before date: 1 year
• Shelf life in the refrigerator: 1 year
• Freezer time: not specified

Lecho is very popular dish or an appetizer that is a hit. Currently available for purchase finished product or cook it yourself at home. But lecho, like many other dishes, is currently made according to a completely different recipe, which does not at all correspond to the original. This problem has affected many types of food. The more time passes, the more often recipes can be changed or simplified.

From the very beginning, lecho was considered a Hungarian national dish, which was served as a second course. But nowadays it has become homemade. Therefore, it is important to know the expiration date of lecho in order to eat it fresh. Interestingly, unlike other dishes, the composition of lecho has become much richer than it was from the very beginning. This gives it great benefits as a food. The name lecho itself is translated from the Hungarian language as ratatouille. We can assume that this dish is the Hungarian form of the famous vegetable dish from France. In Hungary, such ratatouille was prepared from the most common vegetables. If we turn to the original recipe, then it includes the following components. Three types of vegetables are used, these are sweet bell peppers, tomatoes and onions. It is customary to serve such a dish as a side dish for meat or for the second, which is why it is important to know the shelf life of lecho. This dish is eaten throughout Europe. However, everywhere it is a little different. In Germany, they decided not to change traditions and use original recipe. It is used as a garnish. But, if we turn to the Russian recipe, then it is the exact opposite of the original. Also, this product is considered rather a preparation for the winter and is used as a snack. Hostesses add to original ingredients and other products. There may be fried onion, zucchini, carrots, ground pepper. To make the lecho thick, it is customary to add tomatoes at the very end. But changes in the recipe in the modern world have also affected Hungary. Now sausage products can be added to lecho. It can be smoked meat or homemade sausage. And when the dish is ready, it is poured with beaten eggs. Must be supplied in large quantities white bread for garnish. So now lecho can be both spicy and sweet, as well as liquid or thick. And, despite the large number of recipes, the dish is always very tasty. Even if the recipe is heavily distorted. With the help of this delicious snack, you can charge your body with vitamins and minerals during the winter season. beneficial substances. blank fresh vegetables for the future, with the help of a lecho recipe, it can be considered an excellent solution. Even though each hostess prepares this dish in her own way. It is also important to remember the expiration date of the lecho so that the body subscribes with vitamins. You can add to the appetizer the most different products, but you should not forget about the main components. Bell peppers, onions and tomatoes must be present without fail.

The dish has low calorie. There are only 89 kcal per 100 grams of the product. This is easily explained by the lecho recipe. After all, in order to prepare delicious snack only vegetables are used. In most cases, they are dietary and are considered low-calorie. This makes lecho a low-calorie product, and also very useful for eating. The composition of lecho is rich in useful substances. There are vitamins A, B and C. Potassium, magnesium, zinc, iron and phosphorus are also included. The hostess herself can change the composition of useful natural compounds, as well as the calorie content of the dish. It all depends on the products that she chooses to cook the dish. Now for sale lecho in ready-made, but it is much more pleasant and healthier to eat this snack when it is cooked at home. To make this dish, you need certain products that are sold freely. To prepare lecho, you will need 2 kg of sweet peppers and tomatoes, 1 kg onion, as well as sugar, salt, vegetable oil and pepper. The rest of the seasonings can be chosen independently. Black and allspice are often added to this dish, and bay leaves can also be used. In some cases, when cooking lecho, housewives add 9 percent vinegar. Before you start cooking the dish, you need to wash the vegetables well. Tomatoes are scrolled with a meat grinder or chopped with a blender. The onion is cut into half rings, and the pepper is cut into strips. Vegetables are mixed, then spices are added and all this is stewed for about an hour over low heat. The bite is added at the very end. Ready meal laid out in sterilized jars and closed with lids. Thus, you can provide yourself for the winter delicious product, which will also be useful. The snack should be stored in a dark place at room temperature, and if the jar is open, then in the refrigerator. The shelf life of lecho closed is 1 year.

Very tasty and simple canned salad from bell peppers and tomatoes. Made without vinegar.

Lecho is good with rice, pasta, potatoes. And even on his own. Closing the lecho is very simple, any novice hostess can handle it. After sterilization, canned food with lecho is stored well.

From what to preserve lecho

• Bulgarian pepper, sweet - 1 kg;
• Tomatoes - 1 kg;
• Sugar - 2 tablespoons;
• Salt - 1 tablespoon.

How to cook lecho

• Grind the tomatoes into a tomato puree in a food processor or in a meat grinder. Peel the peppers from the stalks and seeds and cut into slices into 4 or 8 parts.
• Pour the tomato puree into a saucepan, bring to a boil, stirring. Boil 10 minutes. Add pepper, sugar and salt. Cook for 10 more minutes.
• Arrange lecho in clean, sterilized jars, cover with sterilized lids. Place in a pot of water for sterilization (the water in the pot comes up to the shoulders of the jars).
• Sterilize jars 0.5 l - 25 min., 0.8 l - 28 min., 1 l - 30 min. Then roll up the lids. Store in a non-hot place (if it is cool at home, then you can also store it at room temperature in the pantry).

You can also e (the same proportions and technology).

Jars with lecho

My pepper
Drying washed peppers
Drying the tomatoes

Cut the tomatoes into pieces
Tomatoes are cut, it is necessary to chop
Chopped tomatoes in puree (I did it with a blender)

I cut large, it tastes better
When the tomato puree is cooked, spread the pepper and cook further.
We lay out the pepper in jars, pour in tomato juice

Lecho jars before sterilization

We cover the jars with lids and set to sterilize

Turn closed jars over to check for leaks.

Jars with homemade lecho

Features of harvesting lecho and taste

Do I need to peel the skin off the tomatoes?

I don’t remove the skin from tomatoes, there is a lot of trouble, especially when you cook lecho in large volumes. Of course, you can blanch the tomatoes in boiling water for a few seconds, then immerse them in cold water, remove the skin. If you have the strength to do so.

Which tomatoes are suitable for tomato puree

Cracked tomatoes can be used in tomato puree for lecho. But only the good ones, which, for example, you carried in a bag from the market and crushed, or those that cracked on the bush and the crack seized with a hard crust and the tomato grew further (the crust must be cut off). Tomatoes that are too ripe, began to deteriorate and therefore cracked, are not suitable for conservation.

Sterilization time for jars with lecho depending on the volume

When you increase the rate of products (1 kg of pepper + 1 kg of tomatoes) for cooking lecho, then the boiling time tomato puree(10 min.) and puree with peppers (10 min.) increases as much as the weight of the products increased.

This delicious Bulgarian salad from pepper and tomatoes, open in winter, pleases with the tenderness of pepper stripes, the density and juiciness of tomato puree. It feels like eating live vitamins. Lecho turns out very tasty and beautiful.

Every person who is engaged in the preservation of vegetables, fruits, mushrooms for the winter understands that making preparations is not all, it is important to provide them proper storage. It will be a shame if one day a jar of pickled cucumbers, tomatoes, jam or compote explodes, and all your work will be on the mark.

How to store home canning?

If you live in a private house, you probably have a so-called cold room, a terrace, a cellar, a storage room or a garage. In this case, the issue of conservation storage is solved by itself. Here and correct temperature regime it is easier to comply, and they will not take up space in the apartment, hiding an already small space.

In order for the preservation to be stored as long as possible, it is important to protect it from light and sun rays. Therefore, in the case of storing blanks on the balcony, you need to take care of a niche into which sunlight will not penetrate, and for the convenience of finding the right jar, light it up. For preparations for the winter there are different ways, .

In some apartments, especially large ones, the presence of several bathrooms is implied. If you think that you can get by with one, the second can be equipped as a pantry and stored there for preservation for the winter.

This recipe is very easy to prepare. The taste of this salad in the winter will be like freshly cooked. And no vinegar.

Ingredients for making lecho without vinegar:

To prepare lecho, we take red bell pepper (with green lecho will not be stored outside the refrigerator) about 2 kg,
tomatoes 3 kg or 2 l tomato juice,
2 large carrots
salt 2 tablespoons (salt exactly as much as you would put in a simple dish of tomato and bell pepper),
3 tbsp sugar (+- you want sweeter or saltier to taste)
10 carnations
10 peas allspice
That's all for the basics. This will turn out to be moderately sweet, easy for the stomach, you can say a dietary treat. The yield for this amount of ingredients is 4 liters.

To prepare this spicy lecho recipe, add hot capsicum red pepper and grated garlic to taste.

The consistency of lecho depends on the initial juiciness of the tomatoes. If the tomatoes were fleshy, then the lecho will be thicker. And if liquid - thin walls and a lot of seeds, then the lecho will be liquid. By changing the number of tomatoes, you can adjust the density of lecho.

Lecho recipe:

Remove seeds from bell pepper and cut into strips.

Three carrots on a coarse grater, but you can do it without carrots.

Remove the skins from the tomatoes (lower the tomato for 5 seconds in boiling water and the skin is easily removed), cut finely, heat almost to a boil and pass through a sieve to remove the seeds. Why remove skins? Without them, it passes through the sieve more easily.

Add salt to tomato juice (1 tablespoon per 1 liter of juice, total 2), sugar (3 tablespoons per 2 liters of juice),

spices, pour them vegetables, mix everything and put on fire. Stir occasionally until it boils. After boiling, cook for 5-10 minutes, do not overcook the pepper, it will become too soft and lecho will lose its taste, and vitamins.

We lay out in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes.

cork

Turn over, and under the covers to cool.
If you do not want to pasteurize, cook lecho for 10-15 minutes, pour boiling water into a sterile jar, immediately cork and store at a temperature not exceeding 23 ° C.

Lecho after pasteurization can be stored outside the refrigerator, if you follow the recipe, it will not deteriorate. Do not improvise, do not put onions in this lecho, then it will be necessary to add table vinegar, and this is another lecho recipe.

Lecho of bell peppers and tomatoes with vinegar without sterilization

Ingredients for lecho with vinegar:

3 kg tomato, 2 kg sweet bell pepper, 4 pcs. (large) carrots, 1/2 cup sunflower oil, 3/4 cup sugar, 2 tablespoons 9% vinegar, 2 tbsp. spoons of salt.

Recipe for lecho with vinegar:

Chop the tomatoes, grate the carrots on a coarse grater, mix, cook for 5 minutes, then add the pepper cut into strips and cook for another 10 minutes. For 5 min. add vinegar until the end of cooking. Pour boiling into sterilized jars and roll up.

Lecho recipe with onion and garlic:

Lecho Ingredients:

2.5 kg of tomatoes, 1.5 kg of bell pepper, 1 large onion, 30 g of garlic, 1 tablespoon of salt, 2 tablespoons of sugar, 1/2 teaspoon of ground red pepper, 4-5 bay leaves, 1/4 teaspoon ground allspice, 1 teaspoon 70% vinegar

Lecho recipe:

Pass the washed tomatoes through a meat grinder and boil for ~10 minutes until the foam disappears completely.
To get rid of the seeds, rub the tomato puree through a sieve or colander.
Wash the pepper, cut out the stalks and testicles and cut lengthwise into narrow strips.
Onion cut into thin half rings.
Put the onion and pepper into the tomato puree.
Add salt, sugar, pepper, bay leaf.
Simmer covered until pepper softens.
Put mashed garlic and, if desired, 3-5 tablespoons of sunflower oil.
Remove bay leaf and discard.
Bring to a boil, pour in the vinegar, previously diluted in the lecho sauce, mix, pour into prepared jars and roll up.

Wrap well and leave to cool.

Lecho recipe with carrots and tomato juice:

Ingredients:

Exit - 6 liter cans. 2.5 bell peppers, 0.5 kg of carrots. For dressing: 1 liter tomato juice (from about 1.2 kg of tomatoes), 1 tbsp. a spoonful of salt, 0.5 cups of sugar, 0.5 cups vegetable oil, 1 tsp. a spoonful of vinegar essence.

Recipe:

Cut the pepper into 4-8 parts, three carrots on a coarse grater.

Boil everything for dressing for 10 minutes, add bay leaf, peppercorns. After 10 minutes, add bell pepper, carrots, boil for another 10 minutes. We lay out the hot lecho in jars and roll it up, put it in heat until it cools completely.

I tried different recipes lecho, but this one, according to the unanimous opinion of my family, is the most successful of the lecho recipes with vinegar.

Hungarian lecho:

Take about an equal amount of onions, sweet peppers and a little more tomatoes. Cut the onion into rings or half rings, pepper into strips. Remove the skin from the tomato and cut into 6-8 slices.

Onions sauté on olive oil for 5 minutes, until glazing, not allowing to brown. Remove from heat, add 1 tbsp. l. paprika and 1 tbsp. l. water. Return to the fire, stew a little, add pepper, and sauté over medium heat for 10 minutes, stirring occasionally. Now add the tomatoes and simmer over medium heat, stirring and crushing the tomatoes, for 5-8 minutes. Now reduce the fire, add salt, add hot pepper and simmer, covered, for another 10 minutes.

Arrange in banks, pasteurize, roll up.

Lecho - versatile snack, perfect for everything - meat and potatoes, meatballs and pasta ... Moderately spicy, moderately salty, and even a little sweet dish, as a rule, even the most fastidious gourmet tastes. How to cook lecho from tomatoes and peppers for the winter?

Where do legs grow from?

Lecho is a Hungarian delicacy - it was from this country that it first came to Russia. It is loved for its versatility - after all, you can not only serve lecho as a side dish, but also use it as an independent dish. And they eat it both cold and hot.

Hungarians, preparing their a national dish, often add smoked pork sausage or smoked meat to it, and then fill it with eggs. It is customary for them to eat lecho with a lot of bread. From their language, the word "lecho" can be translated as "ratatouille", and, in fact, it is an analogue of the well-known french dishes. In Russia, the main ingredients of this dish are bell pepper and tomato, and what else to put in - each housewife decides in her own way.

Note to housewives: important subtleties of cooking

• To make the taste of lecho a little more pronounced, it is recommended to lightly fry the pepper just before cooking.
• When harvesting lecho for the winter, you must use 9 percent vinegar.
• To spice up lecho, bitter or sharp note, you can add thyme, parsley, dill, basil, marjoram to the salad. For an amateur - cilantro.
• You need to choose only the most ripe tomatoes for lecho. Then the dish will come out rich and very tasty, which cannot be achieved with unripe fruits. By the way, tomatoes that no one will eat separately are perfect here.
• When choosing between green and red pepper, it is best to stop at the second one. In this case, the vegetable should be large, fleshy, with a smooth skin. Never use overripe peppers!
• The taste of lecho will deteriorate if the pepper is overcooked. Therefore, it is better to leave it slightly stiff.
• First, be sure to remove the seeds from the pepper, and peel the tomatoes. It is not difficult to remove the skin from any fruit if you dip it in boiling water for a few seconds.
• Do not put too much greens and seasonings - the taste of the vegetables themselves will “clog”. At the same time, fresh herbs should be poured just before the end, about five minutes before readiness. Dried can be added immediately. In the latter case, the dish is better and longer stored.
• Ideal ingredients for giving lecho a “fresh flavor” are eggplant, garlic and carrots.
• Some use instead of tomatoes tomato paste. This is undesirable, but possible, but in this case it is worth choosing a really high-quality, expensive product without saving on price - otherwise the lecho will not turn out to be very edible.
• Jars and lids for preserving salad must be sterilized without fail.
• It's best to use a stainless steel knife to preserve the vitamin C in the vegetables - the iron will destroy it.
• The finer the vegetables are cut, the more likely it is to get something like mashed potatoes at the exit, as they are boiled soft. In order for the salad to be just a salad, an appetizer, and not a sauce, you should cut the fruits larger.
• Ready-made jars with lecho cannot be placed hot on a cold floor. It is also not recommended to place them near heating devices. Sudden changes in temperature should generally be avoided.
• Lecho is extremely healthy dish due to the high content in vegetables of various vitamins, iron, magnesium, phosphorus, potassium and zinc. In 100 grams of the product there are only 89 kilocalories, so lecho is also a dietary meal.

cooking options

As mentioned above, the indispensable ingredients of lecho are tomato and bell pepper. But no matter what else is added to the salad, it still turns out to be extraordinarily tasty!

Classic lecho recipe

Pepper is required two times less than tomatoes (for 2 kilograms of tomatoes - a kilogram of pepper, for 3 kilograms of tomatoes - 1.5 kilograms of peppers, and so on).

1. Washed and peeled tomatoes must be ground through a meat grinder (if not, a blender is also suitable).
2. Transfer the resulting puree to a saucepan and simmer for an hour and a half over low heat.
3. Washed and peeled peppers should be cut into strips.
4. In the same container (where the pepper is) place two heads of garlic (you can not cut it, but simply break it into slices), a pod hot pepper, as well as a glass of sugar and vegetable oil.
5. Pour in the tomato paste.
6. Mix. Boil for ten minutes.
7. Distribute to banks.
8. Pour 9% vinegar into each jar at the very top - if the capacity is half a liter, then a teaspoon, if more, then increase the proportions.
9. Roll up the lids, turn over, wrap, leave for a day at room temperature.

Lecho without vinegar

The ratio of tomatoes and peppers should be the same as in the previous version.

1. Washed, peeled and minced tomatoes should be boiled over low heat for an hour.
2. Then add one and a half cups of sugar, three tablespoons of salt and leave on low heat for another half hour.
3. Add chopped pepper there, then cook for another 25 minutes.
4. Arrange in banks, roll up, turn over, wrap, let cool.

Video: lecho with carrots

To prepare a delicious, thick lecho with carrots, you will need:

• 2 kg of tomatoes;
• 2 kg of bell pepper;
• 300 g carrots;
• 300 g of onions;
• 1 tbsp with a slide of salt;
• 0.5 cups of vegetable oil;
• 0.5 cups of granulated sugar.

How to cook:

1. Prepare all products: wash, peel, free pepper from seeds and stalks.
2. Cut the pepper into strips, onion into half rings, carrots into cubes (you can grate on the largest “Korean” grater).
3. Pass the tomatoes through a meat grinder or grind with a food processor.
4. Add salt and sugar to a saucepan with ground tomatoes, put on fire.
5. In the meantime, fry the carrots first, then the onions in a large amount of oil (a quarter cup each), send them to the pan with tomatoes. You can onion with carrots and do not fry, but immediately put to the tomatoes. Lecho in this case will turn out to be less high-calorie, but the taste will be a little different.
6. After 10 minutes, add pepper to the pan, mix, simmer over low heat for 20 minutes, preferably with the lid closed.
7. Arrange the finished lecho in sterilized jars, roll up hermetically.
8. Put on the lids to check the tightness, wrap, leave it like that until it cools completely.

Lecho prepared according to this recipe with carrots is quietly stored all winter at room temperature. And all the details of its preparation, see the video:

Spicy lecho

In this recipe, the number of tomatoes and peppers should match.

1. Wash the tomatoes, peel, chop, cook on low heat for ten minutes.
2. Add chopped peppers, half a cup of sugar, a tablespoon of salt, a teaspoon of 9% vinegar.
3. Mix, let it boil.
4. Then put spices in a saucepan: 4 teaspoons with a slide of dried parsley, 2 teaspoons of dried basil, 15 black peppercorns, 3 cloves. Mix again.
5. After fifteen minutes, add a small amount of cinnamon - literally on the tip of a knife.
6. Cook for another twenty minutes, not forgetting to stir.
7. Arrange in banks and follow the usual scenario.

Lecho with eggplant

Eggplants must be taken as much as peppers, and tomatoes - again twice as much.

1. Tomatoes should be treated according to the above method, the resulting tomato mass pour into a saucepan, put on a small fire and cook for half an hour.
2. Then add two tablespoons of salt, half a glass of sugar and the same amount of vegetable oil.
3. Leave to cook for another 30 minutes.
4. During this time, the eggplant should be cut into small pieces, the skin does not need to be removed.
5. Add purple fruits to the mixture, then send the pepper, cut into strips.
6. Bring to a boil, cook for 25-30 minutes, stirring occasionally.
7. Arrange in jars, turn over, wrap, cool at room temperature for a day.

Lecho with rice

1. Boil half a kilo of rice until half cooked.
2. Peppers and tomatoes (ratio 1:2) wash, peel some of the seeds, others of the peel, cut into slices (medium-sized).
3. You will also need a pound of carrots - it should be rubbed.
4. Pour vegetable oil into a saucepan or any other container.
5. First put the carrots, then the pepper, after ten minutes - the tomatoes.
6. Simmer covered over medium heat for twenty minutes.
7. Add rice, mix, simmer the same amount more.
8. Five to seven minutes before readiness, add six tablespoons of sugar, six teaspoons of salt, a tablespoon of 9 percent vinegar.
9. Arrange in banks and proceed as usual.

Video recipe: lecho in a slow cooker

How to store lecho

A closed lecho in jars can stand from a year to two years, the main thing is that the location is dark enough. It is not necessary to use a refrigerator, a balcony can do, and even room temperature. The main thing to remember is that an open lecho will soon deteriorate, so you need to eat it quickly. An open jar, by the way, should be kept exclusively in the refrigerator.

Although lecho was originally a Hungarian product, now it has become so familiar in Russian cuisines that it is difficult to imagine any kind of feast without it. There are many various ways and recipes for its preparation, everyone strives to invent something of their own, which means that lecho will remain at the peak of popularity for a long time to come.