The summer period of harvesting lecho for the winter, vegetables, berries, fruits and other plant products is coming to an end. Almost every house has supplies of prepared jars with pickles and pickled tomatoes and cucumbers. But for some reason, few people prepare lecho. Maybe someone does not know that you can cook this at home tasty dish. You still have time to fix everything and prepare lecho for the winter.
This is a vegetable dish that is prepared from sweet peppers according to a special recipe. Here are a few recipes by which you can cook a delicious lecho for summer and winter diets.
Lecho is an amazing summer and winter dish. Its preparation does not require any special skills and exotic products, and the result, as a rule, is beyond praise and pleases even the most sophisticated gourmets. Try it, we hope that you will like the invention of the ancient Magyars.
5 secrets of making delicious lecho
- Take only ripe and high-quality tomatoes for cooking lecho, the use of substandard (second-rate) fruits will negatively affect the final result.
-Do not cook lecho for too long. Pepper should remain harsh, then you will get a really tasty product.
-When adding aromatic herbs to lecho, remember that parsley, basil, cilantro, marjoram and thyme are ideally combined with tomatoes and bell peppers. Moreover, the product is best stored if you use not fresh, but dried herbs. Put it together with pepper. If you do it with fresh herbs, then send them to the pan 5 minutes before the lecho is ready and then pour in the vinegar.
-The meatier the tomatoes are, the tastier the lecho will turn out. Pepper can also be taken green thin-walled, this will add piquancy to the final product.
-In original basic recipe Hungarian lecho necessarily contains three products - tomatoes, bell peppers and onions. But in fact, it is quite possible to do without onions, especially if you are preparing not a side dish for meat and not a dish with sausages, but an appetizer that you will close for the winter.
Lecho is simple
Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.
Ingredients:
Ripe tomatoes - 4 kg,
Bulgarian pepper (green or multi-colored) - 4 kg,
Sugar - 1 cup
Salt - 2 tbsp. spoons.
Cooking:
Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into enamel pan and put to boil, let it boil, reduce the heat to a minimum and cook for 15 minutes.
bell pepper peel the stalks and seeds, rinse, also lightly dry with a towel and cut into medium strips. Put in boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook lecho for 30-35 minutes, stirring occasionally. Pepper should remain a little harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or machine roll. Turn the bowl over, cover with a towel and let cool. Store in refrigerator.
Lecho with vinegar and tomato paste
This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason there are no tomatoes.
Ingredients:
Bulgarian pepper - 3 kg,
Tomato paste - 2 cups,
Water - 3 glasses,
Vinegar (6%) - 1/2 cup,
Sugar - 1 cup
Salt - 1 tbsp. spoon (with a slide).
Cooking:
Peel the bell peppers from the stalks and seeds, rinse and cut into medium-sized strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mass again, add the pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Arrange the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool dark place.
Recipe variant: if desired, 30-40 black peppercorns can be added to the lecho along with vinegar.
Lecho stew
This lecho is more suitable as a hot or cold appetizer, but you can also roll it up for the winter.
Ingredients:
Bulgarian pepper (red thick-walled) - 1 kg,
Ripe tomatoes - 1 kg,
Water - 150 ml,
Sugar - 1/4 cup
Salt - 1 teaspoon.
Cooking:
Peel the bell pepper, rinse and cut into medium-sized strips, put in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin from them, cut into small pieces.
Add tomatoes, salt and sugar to the pepper, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. Tomatoes should be completely boiled.
Advice from Passion.ru: if you are going to serve lecho right away, then 5 minutes before cooking, you can add a bunch of chopped parsley, a few cloves of garlic passed through a press, and season the dish with sunflower or olive oil.
Lecho with herbs
Spicy, fragrant lecho, which, when hot, will perfectly complement grilled meat, and in winter will become a reminder of a hot summer.
Ingredients:
Ripe tomatoes - 2 kg,
Bulgarian pepper - 2 kg,
Sugar - 1/2 cup
Salt - 1 tbsp. a spoon,
Vinegar (9%) - 50 ml,
Dried parsley - 4 teaspoons (with a slide),
Dried basil - 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns - 15 pcs.,
Carnation - 3-4 pcs.
Cooking:
Blanch the tomatoes, remove the skin from them, cut the fruits into arbitrary pieces and pass through a meat grinder. Put in a saucepan and boil for 10 minutes over low heat.
Peel the peppers, rinse and cut into strips, add to the tomatoes along with sugar, salt, vinegar, mix, let it boil and put parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.
If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.
Lecho with garlic
Lecho with garlic is a simple and fragrant dish. It does not require any special equipment other than a stove to prepare it, so it is suitable for those who are engaged in canning in a not very well-equipped country kitchen.
Ingredients:
Tomatoes - 2 kg,
Bulgarian pepper - 1.5 kg,
Sugar - 2/3 cup
Salt - 1 tbsp. a spoon,
Garlic - 10 cloves,
Fresh basil (can be replaced with parsley) - 1 bunch,
Vinegar (9%) - 40 ml.
Cooking:
Wash the tomatoes and cut into small pieces, put in a saucepan and cook over low heat for 20 minutes. Peel the pepper, rinse, cut into thin strips, chop the garlic. Send vegetables to tomatoes, season with salt, add sugar. Stir, bring to a boil and cook for another 20 minutes. Then put the chopped greens (basil or parsley) and pour in the vinegar. While stirring, boil for 5 minutes.
Pour the finished lecho into sterilized jars, close with lids, turn over, let cool and store in a cool place.
Advice from Passion.ru: you can also use a meat grinder to prepare this lecho, in this case, pass the tomatoes and garlic through it, otherwise proceed as indicated in the main recipe, only reduce the cooking time of the tomatoes to 10 minutes.
Lecho acute
This recipe is especially for those who love spicy snacks. The dish is perfect for strong alcohol, fried meat, grilled sausages. And, of course, it can be prepared for the winter. In addition, you can use it to make homemade pizza.
Ingredients:
Bulgarian pepper - 1.5 kg,
Chili pepper - 3 pcs.,
Ripe tomatoes - 2 kg,
Black peppercorns - 20 pcs.,
Bulb onion (large) - 2 pcs.,
Sugar - 1/2 cup
Salt - 1 tbsp. a spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (heaped).
Cooking:
Pass the tomatoes through a meat grinder along with onions. Remove seeds from bell pepper and chili and cut into thin “feathers”. Transfer all vegetables to an enameled pan and set to boil. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce the heat to a minimum and cook for 20 minutes, remembering to stir occasionally so as not to burn.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.
Lecho with horseradish
If you like dishes with horseradish, then it can also be used to make lecho.
Ingredients:
Ripe tomatoes - 1 kg,
Bulgarian pepper - 1 kg,
Horseradish root (fresh) - 50 g,
Sugar - 1/3 cup
Salt - 1 tbsp. a spoon,
Vinegar (6%) - 100 ml.
Cooking:
Pass the tomatoes and horseradish through a meat grinder, put in a saucepan, let it boil and cook for 10 minutes. Add the de-seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cold) or divide into sterilized jars and store in a cool place.
Advice: If it seems to you that 50 g of horseradish is not enough for a distinct spiciness, then you can add a few more cloves of garlic or add a couple of chili peppers. In addition, you can season the lecho with cilantro or thyme.
passion.ru
Recipe lecho it classic dish Hungarian cuisine has long been popular with housewives, not only at home. A bright and fragrant lecho for the winter is simple, versatile, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.
Lecho can be called canned salad, which will preserve the taste of summer and easily make up for the lack of vitamins in the cold season. IN different countries It is used both as an independent dish and as a side dish to fried meat, and with white bread or pancakes, and with pieces smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a dressing for first courses.
How to cook a delicious lecho - general rules
This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Someone adds more seasonings, someone experiments with different vegetables and herbs, someone replaces the frying pan with a slow cooker ...
But there is classic rules real lecho:
- Tomatoes and peppers choose the brightest, fleshy, sweet.
- Peel tomatoes before cooking. You can quickly do this if you cut their skin crosswise, dip the fruits for a minute in boiling water, and then immediately into a bowl of ice.
- Try not to let the vegetables boil and turn into porridge during the cooking process.
- If you want a real taste, fry vegetables not in oil, but in lard.
- Use vinegar in minimal quantities, only for harvesting and preserving lecho for the winter, solely to extend its shelf life.
- Classical spices for lecho are paprika, salt and sugar. You can add everything else to your taste (fear and risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme ...
- If you add to homemade lecho garlic, keep in mind - if you put it at the beginning of the stew, then the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of the stew, then it will feel much more noticeable.
A real classic lecho requires only three mandatory products- Bulgarian (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to available or favorite products. Appeared various variations lecho: with carrots, eggplants, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and a variety of recipes really tasty lecho and choose the one that will become a hit in your family.
Recipe No. 1 Classic lecho with peppers and tomatoes
You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, melted lard, paprika, sugar, salt (to taste).
Cooking. Chop the onion and send it to a deep frying pan with melted lard. While it is fried over low heat until transparent, peel the peppers from seeds and cut into strips, and peel and chop the tomatoes (you can use a blender or meat grinder). Send pieces of pepper and paprika to the pan to the onion, simmer for 10-15 minutes. After the specified time, add chopped tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.
A few minutes before the end of cooking, mix 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an accompaniment to potatoes, rice or pasta.
On a note! If lecho is prepared exclusively for preservation for the winter, lard is replaced with odorless vegetable oil, and a little bit of vinegar is added for better preservation of seams (if you overdo it, you can call your seaming anything, but not a real Hungarian lecho, since vinegar greatly distorts the taste ). Lay out hot lecho in sterilized jars under the neck, close with sterilized lids and roll up.
Recipe Lecho with carrots №2
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking. Onion chop finely. Bell peppers, de-seeded and chopped large pieces. Peel the tomatoes, pass through a blender. Grate carrots on a coarse grater. Send the onion to a frying pan with heated vegetable oil, fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add also bell pepper, simmer for another 15 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with eggplant №3
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).
Cooking. Peel the tomatoes, scroll in a blender. Remove seeds from bell pepper, cut into large pieces. Cut eggplant into large pieces. Place the tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, pour vegetable oil and simmer another 20 minutes. Add pepper and eggplant and leave it all together on fire until it thickens. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with zucchini №4
You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Cooking. Cut the zucchini and onion into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Send the onions and carrots to the pan to fry in vegetable oil. Put zucchini with peppers and tomatoes in a saucepan and pour water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Stew everything together for at least half an hour until thickened, add vinegar before the end of cooking. Lay out hot lecho in sterilized jars under the neck, close with sterilized lids and roll up.
Recipe Lecho with rice No. 5
You will need: 1 kg of bell pepper, 1 kg of carrots, 3 kg of tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking. Chop the onion finely. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, pass through a blender. Grate carrots on a coarse grater. Put all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, pour in the vinegar. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with tomato paste №6
You will need: 2.5 kg bell pepper, 1 kg tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.
Cooking. Remove seeds from bell pepper, cut into large pieces. tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices, heat in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pieces of pepper from the sauce and arrange in sterilized jars, then pour hot sauce over them to the top. Close with sterilized lids and roll up.
Recipe Lecho with cucumbers №7
You will need : 1 kg of tomatoes, 1 kg of cucumbers, head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.
Cooking. Cut cucumbers into pieces. Peel the tomatoes, scroll in a blender. Crush the garlic in a garlic press or finely chop. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, then add coriander and suneli hops. Stir and simmer for about 10 more minutes - the cucumbers should be saturated with taste, but not become too soft. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe Lecho without tomatoes and without cooking No. 8
You will need: 1 kg of bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), a few black peppercorns, vinegar.
Cooking. Remove seeds from bell pepper, cut into large pieces. Send chopped eggplant, spices, oil and vinegar to the container - leave everything for 3-4 hours at room temperature. After the specified time, the resulting “soft” salad is laid out in sterilized jars along with the resulting liquid. Put the jars to be sterilized in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.
Recipe Lecho with beans №9
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.
Cooking. Soak the beans overnight in water, boil in the morning until tender. Peel the tomatoes, scroll in a blender. Remove seeds from bell pepper, cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After that, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, pour in the vinegar. Put the finished lecho hot in sterilized jars, close with sterilized lids and roll up.
Recipe Spicy lecho №10
You will need: 1 kg of tomatoes, 1 kg of bell pepper, a head of garlic, 0.2 kg of carrots, a pod of hot pepper, a few cloves, a few peas of black pepper, paprika, sugar, salt (to taste).
Cooking. Chop the garlic very finely. Peel the Bulgarian pepper from seeds, cut into large pieces or strips. Grate carrots on a coarse grater. Peel the tomatoes, scroll in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and boil for 10-15 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho without oil and vinegar №11
You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).
Cooking. Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, cut into strips. Chop the garlic very finely. Send tomatoes with garlic to stew for 10 minutes, then add spices, chopped peppers to the mass and simmer for another 20-30 minutes. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho with beets №12
You will need: 1 kg of bell pepper, 0.7 kg of beets, 0.5 kg of carrots, 0.5 kg of tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).
Cooking. Bake the beets in the oven until soft, then grate on a coarse grater. Cut the tomatoes into slices. Peel the Bulgarian pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry carrots in vegetable oil, add parsley and two types of pepper to it. Mix everything, add the tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. When hot, we lay out the lecho in jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.
Recipe Lecho-assorted peppers №13
You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).
Cooking. Peel the tomatoes, scroll in a blender. Peel the Bulgarian and Tarkin peppers from seeds, cut into large pieces. Place the tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on fire until thickened. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho-stew "All vegetables at once" No. 14
You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.
Cooking. Peel the tomatoes, half scroll in a blender, chop half into large pieces. Remove seeds from bell pepper, cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. Grate carrots on a coarse grater. Chop the onion and send it to a heated deep frying pan with vegetable oil. As soon as it turns golden, send all the chopped vegetables and spices there. Mix everything and, with the lid open, simmer over low heat for about an hour until thickened. Five minutes before the readiness to add vinegar. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho in the microwave №15
You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).
Cooking. Chop the garlic very finely. Remove seeds from bell pepper, cut into large strips. Peel the tomatoes, scroll in a blender and send to the multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add the pepper pieces. Turn on the multicooker and, without closing the lid, cook in the “Extinguishing” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, pour in the vinegar. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho in two stages No. 16
You will need: 1 kg of tomatoes, 1 kg of bell pepper, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.
Cooking: Remove seeds from bell pepper, cut into large pieces. Peel the tomatoes, pass through a blender. Send half the tomatoes, spices and vinegar to a pan with heated vegetable oil. After 10 minutes, add also bell pepper, simmer for another 10 minutes. Add the remaining tomatoes and continue to simmer until thickened. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
Recipe Lecho Italian №17
You will need: 1 kg of bell pepper, 0.5 kg of canned tomatoes in own juice, half an onion, 2 tbsp. extra virgin olive oil, ground pepper, sugar, salt (to taste).
Cooking. Remove seeds from bell pepper, cut into large pieces. Finely chop canned tomatoes. Chop half of the onion and send to a preheated pan with olive oil. Add chopped peppers, mix, add tomatoes. Simmer under the lid over low heat for about half an hour - the pepper pieces should soften, but not lose their shape. Turn off the heat, salt, pepper, add sugar, stir everything gently. Put the finished lecho hot into sterilized jars, close with sterilized lids and roll up.
As you can see, among such a huge variety of recipes for lecho for the winter, you can even get confused. And why not cook several options at once? Or do you have own recipe really special and delicious? Be sure to share in the comments!
If you grow vegetables in your garden or if you have good friends, relatives, neighbors who supply you with a seasonal harvest during the season, then this salad will be almost free for you. Undoubtedly, the most valuable thing is the work of a person, but now we are talking exclusively about money.
Peel the onion. Wash the pepper and remove the stalk, seeds and white membranes. Wash the tomatoes and remove the skin. To do this, completely fill them with boiling water, keep it in it for a little less than a minute, drain it and immediately put it under cold water. Again, drain everything and remove the skin.
Further, if the tomatoes are not particularly meaty, and you see that they have a lot of seeds and water, then cut them into 2 parts and just lightly squeeze over the sink - the seeds with water will pour out. I don't delete them fanatically, just mostly. So, if the tomatoes are quite watery, then it is better to take an extra pound, or even a little more.
Next, I put the tomatoes in a blender and grind, without fanaticism.
We take a large saucepan and put already chopped tomatoes there. As you can see, I can see both small pieces and a few seeds.
I put the pot of tomatoes on the fire, and I myself cut the peppers. I mainly take red ones, but I will not refuse both yellow and orange ones. Greens are also possible, but I don’t really like them - after all, the taste, albeit a little, is different from the brighter ones. I always cut straw. Pepper into 4 parts and straws, not a whole centimeter wide.
While cutting, the tomatoes have already boiled. I add chopped paprika.
Did you cut the onion? In a saucepan it, to vegetables - and mix.
Let everything simmer for at least 20 minutes. Do not forget to mix sometimes in the same way - we lift everything from below and change places with the top. Later, the liquid will become flush with the vegetables.
Peel the garlic. I take 2 medium heads, not small ones. Pass the cloves through a press or simply cut with a knife (finely). Add garlic, vegetable oil, salt and sugar to the pan. Stir and cook for another 10 minutes.
The hardness of vegetables depends on the cooking time. Some, judging by the recipes on the Internet, cook for 10 minutes (what can be cooked there in such a time?), Someone for 20 minutes, someone for more than an hour. I like pretty soft vegetables that haven't completely lost their crunchiness yet. The acid in the tomatoes does not quickly allow them to soften.
I only cook for about 40 minutes, no less. At the very end, I add vinegar, chopped parsley (it is more for beauty and only a little for taste) and after 2-3 minutes I turn it off.
Arrange in sterile jars. I always do not report vegetables for a couple of centimeters and at the end I add liquid, which, whatever one may say, partially remains in the pan. For reliability, everything can be additionally sterilized.
At the bottom of the pan - a rag, put the jars, pour boiling water almost up to the shoulders, cover with clean lids (do not twist!) And boil for 10 minutes.
It turns out about 5-6 jars of lecho 750 ml each.
If you opened a jar, started tasting and realized that you were missing something, then you can always, personally for yourself, salt, sweeten or add acid. And in the future, be sure to take note of this and adjust the taste for yourself by changing the numbers in my ingredients.
Good afternoon dear friends! Today we have a great selection tasty preparation from bell pepper and tomato - lecho. The recipe is simple, and the lecho turns out very, very tasty. In winter, a jar of homemade lecho will come in handy, you will eat and remember with a kind word. It's not just very tasty food, this is a great appetizer and addition to meat dishes. but also a source of vitamins.
Lecho according to the classic recipe of bell peppers with tomatoes
Today we will cook a classic lecho from simple products- red bell peppers, large, sweet, juicy and fleshy tomatoes. The sweeter the pepper, the tastier the lecho will be.
Ingredients:
- sweet bell pepper -3 kg
- ripe tomatoes - 2 kg
- sugar - 100 grams
- salt - 2 tbsp. spoons
- 9% vinegar - 2 tbsp. spoons
- vegetable oil - 100 ml
Cooking:
- Wash peppers, remove seeds and stems. Cut into slices or rings, as you like.
2. Wash the tomatoes, remove the stalks, cut into pieces.
3. Chop the tomatoes in a blender or pass through a meat grinder.
4. Add 2 tbsp to the tomato mass. tablespoons of salt without a slide, sugar and vegetable oil.
Sugar and salt can be added to taste. If you like it very spicy, add 1 piece of hot pepper.
5. Add chopped bell pepper to the tomatoes. Mix everything properly. Put on the stove to cook. It will cook from the moment of boiling for 30 minutes over low heat. Don't forget to stir so it doesn't burn. Peppers should be crisp and not boiled.
6. At the end of cooking, pour vinegar and mix everything well again.
7. Wash and sterilize jars. Boil the lids. Turn off the lecho on a slow fire. We never turn it off completely. Let the jars cool down a bit. And we start laying out the banks.
8. We roll up the cans, turn them over, wrap them with a blanket and leave them in this position until they cool completely. If we roll up with metal lids, it will be possible to store lecho at room conditions.
Our treatment for classic recipe ready.
Happy preparations.
Lecho of pepper and tomato paste for the winter in Bulgarian
This Bulgarian pepper and tomato paste recipe is very simple and very tasty.
Ingredients:
- 4 kg - bell pepper
- 3 heads of garlic
- 2 l - mashed tomatoes
- 2 l - water
- 3 art. l - salt
- 1.5 tbsp sugar
- 1 tbsp. - grows. oils
- 2 tbsp. l - vinegar 25% (40 ml)
Cooking:
1. Prepare the filling from mashed tomatoes and water. You can replace mashed tomatoes with 5 liters of tomato juice or sauce (tomato paste) without additives.
2. We will prepare tomato paste from pureed tomatoes. Tomatoes should be washed and peeled off. To do this, pierce the tomatoes, scald with boiling water, leave for 5 minutes. When the skin breaks and begins to move away, remove it.
3. Chop the tomatoes in a blender or pass through a meat grinder. Pour 2 liters of pureed tomatoes into the pan and add 2 liters of water. We put this mass to boil. When our filling boiled, add 3 tbsp. spoons of salt with a slide, 1.5 tbsp sugar, 1 tbsp. vegetable oil and wait until it boils again, mix.
4. Cooking pepper. We clean it from the stalk and cut it lengthwise into 4 parts. It is not necessary to cut finely.
6. We prepare clean sterilized jars, put a clove of garlic in them, pour them with pepper and close the lids.
7. We turn over the banks. Cover with a blanket until completely cool. When the jars with lecho have cooled down, we put them away for storage in a cool place.
Our Bulgarian pepper and tomato paste lecho is ready.
Bon Appetit!
Bell pepper lecho with tomatoes and carrots
Ingredients:
- tomatoes-1.5 kg
- bell pepper -1.5 kg
- carrots - 250 gr
- bitter pepper - 0.5-1 pc.
- garlic - 6-7 cloves
- sugar - 2 tbsp. spoons
- salt - 0.5 tablespoons
- vegetable oil -50 ml
- vinegar 9% - 1.5 tbsp. spoons
Cooking:
1. Prepare the bell pepper. Wash, remove seeds and stems. Cut into 4 slices. The bigger the better.
2. Cook from a tomato tomato juice. Peel off the skin and scroll in a blender or meat grinder.
3. Finely chop the garlic.
4. Finely chop the hot pepper. If we want the lecho to be spicy, leave a few seeds, they will add spice to the dish.
5. Grate carrots.
6. Pour tomato juice into a saucepan. Put on the stove and bring to a boil.
7. Add carrots and vegetable oil to the boiling mass. Boil after boiling for 20 minutes over low heat.
8. Add Bulgarian and hot peppers. Continue cooking for another 20 minutes.
9. Add salt 1 tbsp. a spoon without a slide, sugar 2 tablespoons and vinegar. Cook for 10 more minutes.
10. Divide the hot mass into sterilized jars and tighten the lids.
Lecho of bell peppers with tomatoes and carrots is ready. Delicious preparations for all.
Bon Appetit!
Lecho for the winter in a slow cooker
Today it has become fashionable to cook blanks in a slow cooker. This quick, versatile, vitamin-rich savory snack is super easy to make. You can eat it simply with bread, make gravies for pasta and rice, serve with meat and fish dishes as a side dish.
Ingredients:
- bell pepper - 1 kg
- tomatoes - 1 kg
- onion - 250 gr
- garlic - 5-6 cloves
- oil - 50 ml
- salt-0.5 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar 9% - 1.5 tbsp. spoons
Cooking:
1. Wash and clean the pepper from the stalk and seeds. Cut into cubes or to your liking.
2. Wash the tomatoes, cut the core, twist in a meat grinder or chop in a blender, after removing the skin.
3. Cut the onion and garlic into cubes.
4. Pour oil into the bottom of the multicooker bowl, then put all the vegetables - bell peppers, tomatoes, onions, then add spicy pepper, garlic, salt and sugar. We mix everything.
5. We put the multicooker for 1 hour in the "Extinguishing" mode. You can mix during the stewing process.
6. We try vegetables for readiness. If damp, continue to simmer for another 20 minutes. 5 minutes before cooking, add vinegar.
7. Arrange the finished lecho from the multicooker into sterilized jars and tighten the lids. Turn the jars over, cover with a blanket and leave to cool completely.
9. Then put in a cool place for storage.
To prepare lecho for the main products of tomatoes and bell peppers, you can use various ingredients to your liking - onions, garlic, hot peppers, carrots, and in the amount you like. All this will give your lecho an additional aroma and taste.
Find some free time and cook this wonderful and tasty lecho. Improvise, come up with your own new recipes and share with us.
Lecho of pepper and tomato for the winter. Video
Delicious preparations for you friends!
Honey treat.
Ingredients:
- 1 kg bell pepper
- 100 g onion
- 500 ml tomato juice
- 20 ml 9% vinegar
- 80-90 g honey
- 40 ml vegetable oil
Cooking method:
To prepare lecho for the winter according to this recipe, you need to combine tomato juice, vegetable oil, honey, salt, bring to a boil. Peel the peppers, cut into 6-8 pieces. Onion cut into half rings. Dip the vegetables in a boiling tomato, simmer for 10 minutes. Then put the vegetables with a slotted spoon into sterilized jars, pour boiling tomato. Banks immediately roll up, turn over and wrap until cool.
Lecho traditional.
Ingredients:
- 1 kg bell pepper
- 800 g tomatoes
- 50 ml vegetable oil
- 40 g sugar
- 15-20 g salt
- 15 ml 9% vinegar
Cooking method:
Before cooking lecho, the tomatoes must be passed through a meat grinder, add oil, salt, sugar, bring to a boil. Put in a boiling tomato pepper, cut into slices, simmer under the lid for 20-25 minutes. Pour in the vinegar. Homemade lecho prepared according to this recipe should be put into sterilized jars, rolled up, turned over and wrapped until cool.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
Ingredients:
- 2.5 kg bell pepper
- 1 kg onion
- 1 l tomato juice
- 15 ml vegetable oil
- 10-15 g sugar
- 30 g salt
- 50 ml 9% vinegar
Cooking method:
For this recipe simple lecho you need to add salt, sugar, vegetable oil to tomato juice, bring to a boil, cook for 10 minutes. Bulgarian pepper cut into 6-8 parts, onion cut into half rings. Put vegetables in boiling tomato juice, simmer for 20 minutes. Pour in vinegar, mix, simmer for 5-7 minutes. Arrange hot lecho in sterilized jars, roll up, turn over and wrap until cool.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
STEP #7 
STEP #8
Ingredients:
- 1 kg bell pepper
- 1 kg tomatoes
- 100 g carrots
- 100 g onion
- 75 g sugar
- 20 g salt
- 70 ml vegetable oil
- 70 ml 9% vinegar
- allspice and black peppercorns to taste
Cooking method:
Pepper cut into 4-6 parts. Cut the onion into half rings, grate the carrots. Grind the tomatoes with a blender, bring the mass to a boil. Put the carrots in the tomato mass, simmer for 7-10 minutes. Add onion, bell pepper, oil, sugar, salt and spices, simmer over low heat for 10-15 minutes. Pour in the vinegar and remove from heat. Hot lecho prepared at home, put into sterilized jars, roll up, wrap until cool.
Ingredients:
- 3 kg bell pepper
- 1 kg tomatoes
- 1 kg onion
- 50-70 g garlic
- 20 g fresh hot pepper
- 30 ml vegetable oil
- 30 ml 9% vinegar
- 150 g sugar
- 60 g salt
Cooking method:
Scald tomatoes, peel. Remove seeds from hot peppers. Skip the tomatoes, hot peppers and onions through a meat grinder, simmer over low heat for 15-20 minutes. Peel the Bulgarian pepper from seeds and stalks, cut into large strips, put in a boiling tomato mass. Add chopped garlic, sugar, salt, vegetable oil, vinegar, simmer over moderate heat for 20-30 minutes, stirring from time to time. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 1 kg bell pepper
- 100 -150 g onions
- 30 g garlic
- 50 ml lemon juice
- 50 -70 g sugar
- 30 - 40 g salt
- 2 bay leaves
- ground red and allspice taste
Cooking method:
To prepare such a homemade lecho, you need to cut the tomatoes, simmer under the lid until soft, then rub through a sieve and boil a little over low heat. Peel the bell pepper from the stalk and seeds, cut into strips. Onion cut into thin half rings. Put the onion and pepper in the tomato, add salt, sugar and spices, simmer covered for 10-15 minutes. Add minced garlic and lemon juice bring the mixture to a boil and remove from heat. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.
Look at the photo for the lecho recipes presented above:
Lecho with onions.
Ingredients:
- 1 kg tomatoes
- 1 kg bell pepper
- 500 g onion
- 15 g garlic
- 70 ml vegetable oil
- 20 ml 9% vinegar
- 30 g salt
- 50 g sugar
- 1 bay leaf
- black and allspice peas to taste
Cooking method:
Pepper cut into strips, onion - half rings. Grind tomatoes and garlic with a meat grinder or blender. Combine all vegetables, add spices, salt, sugar, oil and put on medium heat. Bring to a boil, reduce heat and simmer covered for 30-40 minutes. Pour in vinegar, stir, remove from heat. Hot homemade lecho prepared for the winter should be put into sterilized jars, rolled up, wrapped until cool.
Lecho from fresh pepper without tomato.
Ingredients:
- 1 kg bell pepper
- 20 g sugar
- 20 g salt
- 20 ml vegetable oil
- 20 ml 9% vinegar
- ground black and allspice to taste
Cooking method:
Before you cook lecho at home, the pepper must be thoroughly washed, peeled, cut into strips. Add the rest of the ingredients, mix, leave for 1-1.5 hours. Stir from time to time. Then put the pepper in sterilized jars, compacting with a spoon. Pour in the reserved marinade. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 1.5 kg of bell pepper
- 1 kg carrots
- 100 ml vegetable oil
- 50 g sugar
- 50 g salt
- garlic to taste
Cooking method:
For this simple recipe lecho for the winter tomatoes and carrots need to be passed through a meat grinder, add vegetable oil and simmer over medium heat for 15-20 minutes. Bulgarian pepper cut into large strips, put in a tomato mass, add salt, sugar, garlic passed through a press, simmer for 15-20 minutes. Put the hot lecho into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 2.5 kg tomatoes
- 1 kg bell pepper
- 20 - 30 g garlic
- 20 -30 g salt
- 100 -150 g sugar
- 2-3 g ground black
- allspice and hot pepper
- Bay leaf
Cooking method:
Cut the tomatoes, put in a saucepan, add salt, sugar, boil slightly over moderate heat. Bulgarian pepper cut into large cubes, put in a boiling tomato mass, simmer for 15 minutes. Add spices, chopped garlic, simmer for another 20 minutes, stirring occasionally. Remove bay leaf. Hot homemade lecho, put into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 2 kg tomatoes
- 1.5 kg of bell pepper
- 1 kg zucchini
- 500 g onion
- 150 ml vegetable oil
- 40 ml 9% vinegar
- 100 g sugar
- 60 g salt
Cooking method:
Before you cook lecho for the winter, you need to chop the tomatoes with a blender or meat grinder, add vegetable oil, and bring to a boil. Peel the peppers from seeds and stalks, cut into strips. Cut the zucchini into the same strip. Chop a bunch. Put the vegetables in a boiling tomato, add salt, sugar, simmer for 15 minutes. Pour in vinegar, bring to a boil and remove from heat. Hot lecho decomposed into sterilized jars. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20 minutes. Then roll up and let cool.
Here you can see another selection of photos for lecho recipes for the winter:
