Lecho salad for the winter is considered one of the most popular recipes summer blanks available in the arsenal of every housewife. And, nevertheless, practice shows that there are much more real salads known as lecho than you can imagine. Among the recipes you can find Bulgarian, Hungarian cooking options, pepper and tomato salads, lecho with eggplant and zucchini. There is a very tasty snack dish, this tomato salad with peppers and smoked sausages.
Our review will make you a real chef who can cook lecho for 15 different recipes. You will be able to surprise not only your household, but also guests, since most of the recipes will become the basis winter salads served on the festive table. The main challenge is to find recipes that retain the taste and aroma of summer pepper, as well as other fillers used to prepare this dish.
Note from the chef! Lecho is a national Hungarian dish that has entered European cuisine. According to existing traditions, the dish does not have a stable recipe, but it is based on pepper, tomato and onion. In Germany, it is served as a side dish for smoked sausages.
In other countries, they canned with the addition of meat, including sausage. In Hungary, lecho is served separately, pouring a hot dish with beaten eggs, served with white bread. By the nature of the preparation, the Hungarian dish is similar to the French ratatouille.
How to cook lecho salad for the winter - 15 varieties
Basic lecho recipe - the best and easiest pepper and tomato recipe
In Russia, thick lecho is the most popular; in this recipe, part of the tomato is added at the very end of cooking. There are recipes with carrots and fried onions. At the same time, the simplest and most often used for preparations is a dish based on fleshy tomatoes and sweet bell peppers.
Ingredients:
- sweet pepper - 3 kg;
- tomatoes - 2 kg;
- sunflower oil - 0.25 kg;
- sugar - 200 g;
- salt - 2 tablespoons;
- table vinegar (9%) - 100 ml.
Cooking:
This recipe is specially taken as a basis, since store products are suitable for its preparation. Prepare the tomato by twisting the tomatoes in a meat grinder. Make a sauce by adding sugar, salt and oil to the tomato. Due to the oil, the mixture will not burn. The mixture must be brought to a boil, but for now, prepare the pepper by cutting it into slices. Add chopped vegetables, bring to a boil and cook over low heat for 20 minutes, stirring 2-3 times. Vinegar is added in 5 minutes, mixed and cooked until tender. The mixture is transferred to pre-sterilized jars and closed.
This recipe is distinguished by "village" tomatoes and a delicate texture and sweetness. The recipe is easy to master quickly even without the experience of preparing preservation.
Ingredients:
- sweet pepper - 3 kg;
- tomatoes - 2 kg;
- sunflower oil - 150 ml;
- sugar - 250 g;
- salt - 2 tablespoons;
- table vinegar (9%) - 2 tbsp.
Cooking:
Do tomato sauce, grinding tomatoes in a meat grinder. Bring to a boil and simmer for 20 minutes over low heat, stirring occasionally. Add pepper, sugar, salt and sunflower oil to the tomato. Thanks to the oil, the mixture will not burn. Bring to a boil. Boil for 20 minutes and close in jars. Vinegar is added 3-5 minutes before the end of cooking. Transfer to warm sterilized jars.
This recipe is good because it is prepared in a small portion. The salad is thick, aromatic and very tasty. Traditionally, for lecho they try to use large fleshy fruits with natural sweetness.
Ingredients:
- sweet pepper - 1.5 kg;
- tomatoes - 1-1.5 kg;
- carrots - 2-3 pieces;
- medium onion - 3-4 pcs.;
- sunflower oil - 50-70 g;
- sugar - 100 g;
- salt - to taste;
- table vinegar (9%) - 1 tbsp;
- garlic - 3 cloves;
- bay leaf - 3 pcs.;
Cooking:
Grind tomatoes, cut onions, peppers and carrots. Bring the tomato to a boil, add the carrots, boil for 15 minutes. Add onion and cook for 5-7 minutes. Add pepper and boil for 20-25 minutes. But you need to close the lid after boiling and mixing. Add butter, salt and sugar at the same time. At the end of cooking, add vinegar, bay leaf and garlic for 5-7 minutes. Close up with sterilized jars.
Greens are added to this recipe. Otherwise, the dish resembles the first two cooking options, but has its own characteristics. It is designed for busy people who do not have extra time. Recipe Includes tomato juice with pulp. This cuts the cooking time in half. You can cook from tomato paste, you need 0.5 kg of paste and 1.5 liters of water.
Ingredients:
- sweet pepper - 3 kg;
- tomato juice - 2 l (500 g of tomato paste and 1.5 liters of water);
- tomatoes - 4-5 pcs.;
- sunflower oil - 200 ml;
- sugar - 100 g;
- salt - 2 tablespoons;
- table vinegar (9%) - 2 tbsp;
- greens - dill and parsley;
- seasonings (coriander, zira, 3 bottles of cloves, turmeric, basil, black pepper) - to taste.
Cooking:
Prepare tomato sauce by heating the prepared juice. Cut the greens, add to the sauce, add vinegar, sugar, salt and pepper. Add spices to taste. Pour after boiling sunflower oil. Pour the pepper into the bowl. Stir and boil after boiling for 5 minutes. Lecho is ready!
This version of a thicker lecho with a high content of carrots. This will allow you to buy less pepper. Believe me, the budget recipe is not inferior in taste to the basic version.
Ingredients:
- sweet pepper - 1 kg;
- tomatoes - 2 kg;
- carrots - 1 kg;
- onion - 1 kg;
- sunflower oil - 250 ml;
- sugar - 3 tablespoons;
- salt - 3 tablespoons;
- table vinegar (9%) - 2 tbsp.
Cooking:
Twist the tomatoes in a meat grinder. Boil the sauce by bringing the tomato to a boil. Carrots are rubbed on a medium grater. Add carrots to the tomato for boiling for 10 minutes. Cut the onion into half rings, add to the carrots and cook for 10 minutes. Cut the pepper and boil it for 10 minutes. Add sugar, salt, vegetable oil. Boil for 10 minutes, add vinegar, soak for 3-5 minutes on fire and close in jars.
We offer you a lecho recipe suggested by grandmother Emma. This is a famous blogger. Grandmother Emma has taught more than one housewife to cook, and we recommend that you take advantage of her experience.
Ingredients:
- sweet pepper - 1 kg;
- tomatoes - 1.2 kg;
- onion - 250 g;
- sunflower oil - 150 ml;
- sugar - 3 tsp;
- salt - 3 tsp
Cooking:
Scald the tomatoes and peel off the skin. Cut into cubes. Chop the onion, cut the pepper into strips. Pour oil into a cauldron, then onion and sugar, fry until transparent. Add pepper, fry, add salt and simmer until pepper is tender. Pour into sterilized jars and close.
Lecho from zucchini - a non-standard look at your favorite preservation
If you want to try something special, cook zucchini lecho. It turns out original. In addition, this recipe adequately represents alternative cooking options for this dish. Cooking with the Pokashevarim channel.
Ingredients:
- sweet pepper - 3 pcs.;
- zucchini - 2 kg;
- tomatoes - 10 pcs. ("cream");
- onion - 4-5 pcs.;
- sunflower oil - 200 ml
- tomato paste - 350 g;
- water - 1 l;
- sugar - 1 glass;
- salt - 1 tbsp;
- vinegar (9%) - 0.5 tbsp.;
Cooking:
Add sugar, salt, butter to water. Slice the zucchini and place in a stew pan. Boil zucchini for 40 minutes. Cut the peppers and add after 40 minutes to the zucchini. Boil 10 minutes. Then add the chopped onion and cook for 10 minutes. Then we do the same with tomatoes and tomato paste. Boil for 10 minutes and add vinegar. Roll the mixture into jars.
This recipe repeats the Globe salad, in Soviet time shipped from Bulgaria. Our parents remember this taste well and have preserved the legacy of cooking. We warn you that this is a mega-preparation.
Ingredients:
- sweet pepper - 6 kg;
- tomatoes - 6 kg;
- onion - 250 g;
- sunflower oil - 400 ml;
- sugar - 4 tbsp. ;
- salt - 4 tbsp. l.;
- vinegar (9%) - 4 tbsp. l.;
- bay leaf - 6 sheets;
- peppercorns - 20 pcs.
Cooking:
Cut the pepper into slices. Make a tomato from a tomato and put it on the stove, cook after boiling for 30 minutes. At this point, add sugar, salt, spices, sunflower oil. After preparing the sauce, add pepper and boil until tender. Pour vegetable mixture into jars and seal.
Lecho with eggplant is another recipe that will cause you sincere admiration. It can be cooked soft and tender, and you can also add more spices, making great snack for alcoholic drinks.
Ingredients:
- sweet pepper - 1.5 kg;
- tomatoes - 3 kg;
- eggplant - 1.5 kg;
- sunflower oil - 100 ml;
- sugar - 0.5 tbsp.;
- salt - 2 tbsp. l.;
- bay leaf - 2-3 leaves;
- peppercorns - 10 pcs.
Cooking:
The principle of preparation of this lecho is similar to previous recipes. You can experiment, make lecho with fried eggplant and add tomato. Or prepare a tomato sauce, and then boil the eggplant for 20 minutes, then the pepper.
Chef's tip! This salad can be topped with smoked sausages, in which case you get a winter main dish with a summer flavor.
This is a sweet lecho with an unusual spicy taste and aroma. Perfectly complements meat dishes.
Ingredients:
- sweet pepper - 30 pcs.;
- plums - 20 pcs.;
- onions - 10 pcs.;
- sunflower oil - 200 ml;
- sugar - 50 g;
- salt - 2 tbsp. l.;
- vinegar (9%) - 0.5 cups;
- garlic - 2 heads.
Cooking:
Preparing to go to bed is almost the same, but plums are used instead of tomatoes. Twist the plum sauce in a meat grinder with garlic and boil with sugar, butter and salt for 25 minutes. Add pepper, 5 minutes before readiness - vinegar.
This is one of the most delicious lecho recipes, which is a complete second course. It will be enough to prepare a side dish for it, and your dinner will be ready. Usually this dish is prepared for hunters and travelers instead of popular salad tourist breakfast.
Ingredients:
- sweet pepper - 1.5 kg;
- tomatoes - 1.5 kg;
- sunflower oil - 0.25 kg;
- hunting sausages - 700 g;
- sugar - 200 g;
- salt - 2 tablespoons;
- table vinegar (9%) - 100 ml;
- spices and herbs.
Cooking:
It turns out very tasty lecho from only smoked sausages, which give it a special taste. The sauce is prepared with the addition of butter, sugar, salt and spices, boiled for 20 minutes. Then sausages are added, boiled for 10 minutes. At the end, pepper is added, which is also boiled for 10 minutes. At the end, vinegar, spices and herbs are poured into the vegetable mixture. After 3-5 minutes, the salad can be laid out in jars.
We offer you another recipe that will save time on winter evenings. The bean variant is a vegetable alternative to meat.
Ingredients:
- sweet pepper - 2.5 kg;
- tomatoes - 3.5 kg;
- beans - 500 g;
- hot pepper - a pod;
- sunflower oil - 1 cup;
- sugar - 200 g;
- salt - 2 tablespoons;
- table vinegar (9%) - 50 ml;
- spices and herbs as desired.
Cooking:
We recommend boiling the beans in advance until half cooked. Prepare the sauce as in previous recipes. Immediately add the beans, cook for 20-40 minutes, depending on the degree of readiness. Add pepper and pod hot pepper, boil for 10 minutes. 5 minutes before readiness, table vinegar is poured in. When hot, pour into sterile jars and close.
This recipe is similar to lecho with zucchini, but apples are added instead of zucchini. The recipe and the resulting salad have a delicious taste and aroma.
Ingredients:
- sweet pepper - 2 kg (red and yellow);
- tomatoes - 4 kg;
- apples - 5 pcs.;
- sunflower oil - 0.25 kg;
- sugar - 125 g;
- salt - 3 tablespoons;
- table vinegar (9%) - 6 tablespoons;
- garlic - 1-2 heads;
- spices and herbs.
Cooking:
Prepare tomato sauce with oil, sugar, salt and spices. After 25 minutes of cooking, add pepper, boil for 10 minutes, then apples and boil for 10 minutes. At the end, add vinegar and garlic, then you need to boil for 5-10 minutes.
Chef's tip! Lecho with apples is similar to salad with carrots, but it is more delicate and refined, so it is often served with festive table. Pairs well with red basil, grilled steaks and white wine.
Lecho with mushrooms is prepared by producers. Usually taken Forest mushrooms, in this case, the dish turns out to be especially tasty.
Ingredients:
- sweet pepper - 2 kg;
- tomatoes - 2 kg;
- mushrooms - 1 kg;
- bulbs - 2-4 pieces;
- sunflower oil - 150 ml;
- sugar - 250 g;
- salt - 2 tablespoons;
- table vinegar (9%) - 2 tbsp.
Cooking:
Mushrooms are fried in a cauldron in sunflower oil with onions. Then tomato, sugar, salt, spices are added, boiled for 20 minutes. It turns out mushroom tomato sauce. Then add chopped pepper, boil for 10 minutes, at the end pour in vinegar and garlic if desired.
Chef's tip! This recipe is especially advantageously complemented by basil. Piquancy will give the salad lecho with mushrooms prunes.
This is another option protein salad for traveling.
Ingredients:
- sweet pepper - 2 kg;
- tomatoes - 2 kg;
- eggs - 1 dozen;
- bulbs - 2-4 pieces;
- sunflower oil - 150 ml;
- sugar - 250 g;
- salt - 2 tablespoons;
- table vinegar (9%) - 2 tbsp.
Cooking:
Fry the onion in a saucepan, pour in the tomato and make the sauce. Boil the tomato mixture with onions for 20 minutes. Then add pepper, cook for 10 minutes, then vinegar. At the end of the chopped eggs, boil until the salad is ready for 5-7 minutes. Pour into banks.
Chef's tip! Grated eggs will look good in this salad. They will also give refined taste, solving the issue of low nutritional value lecho.
We hope that the above recipes will help you master all the options for cooking Hungarian national dish, which we know as lecho. This is delicious!
Good day to all! It's already mid-September, and in our houses there are mountains of tomatoes that need to be used somewhere. In the last article, you learned, and in this one, let's make a fragrant and very tasty lecho from bell pepper and tomato.
Of course, there are a lot of recipes for lecho. It's interesting that this word is pronounced differently by everyone. And where do you put the stress, on what syllable?
Read in this note only proven and most best recipes this vegetable dish.
Interesting! Lecho is prepared not only from bell peppers, but also with eggplant, beans, cucumbers, zucchini, in general, a bunch of different interpretations.
Even the taste can be different: burning, spicy or sweet, sweet and sour, thick or liquid in consistency.
And the most interesting thing is that all options are very similar to each other, but at the same time they have their own characteristics and nuances. There are a number of names that we are all used to, for example, lecho in Bulgarian, Hungarian, Serbian, Georgian. What do you like to cook? Write your feedback or give some advice in the comments below.
I am convinced that many still strive to make lecho exactly the way it was then, in Soviet times in the USSR, or, as before, under the name "Bulgarian Globe".
Well, let's figure it out and do something that everyone likes and becomes the most favorite on your table.
Lecho from bell pepper for the winter "Lick your fingers" without vinegar
Most likely delicious option lecho, which is made only from tomatoes and peppers, without carrots, with the addition of spices. My grandma's recipe, I hope you enjoy it too.
The main secret of this dish is that it is prepared absolutely without vinegar essence and without oil. It does not use what harms our body, many still replace these ingredients with aspirin, it is also not here. In general, it will be at home and very, very awesome cool! Well, let's consider its preparation.
We will need:
- tomatoes - 3 kg
- Bell pepper- 1 kg
- salt - 1 tbsp
- sugar - 3 tbsp
- greens to taste
- spices to taste: black pepper, allspice, clove, bay leaf, etc.
- garlic - 5-6 cloves
Cooking method:
1. Prepare all the most basic ingredients. Wash tomatoes and peppers well under running water.
Important! It is best to take large and fleshy tomatoes.
2. Then peel the garlic, if you meet yellow tips, then be sure to cut them off with a knife.
3. Cut one half of the tomatoes into pieces. And just keep the second part aside and finely grind it too.
5. Place the vegetables in a heavy-bottomed pot or a cauldron works best. Cook after boiling the mixture for 15-20 minutes over low heat under the lid.
Important! The fire should be small, even slightly below average.
6. Garlic is also cut quite finely with a kitchen knife.
7. After your favorite spices, you can absolutely take what you prefer the most. In this case, these are cloves, garlic and allspice, crushed in a mortar with a pestle. Add salt and sugar there, mix and grind.
8. Add all the spices to the lecho. Sprinkle dried basil. Cook for another 5-7 minutes.
Important! After mixing, cover everything with a lid.
9. Pour the finished blank for the winter into jars, they must be sterilized, already prepared.
Important! The ladle and lids should also be sterilized, or at least washed with soda.
Screw the jars with lids and put them under a fur coat until they cool completely. Such yummy will certainly please you and your loved ones, so swallow your fingers. Serve with any side dish, such as pasta instead of ketchup.
As you can see, there is nothing difficult, an option for the lazy, and at the same time it is fast, so to speak. hastily, suitable for absolutely everyone, especially for novice cooks and housewives.
Tomato and pepper lecho - recipe without sterilization
And this option will differ from the previous one in that this preservation will be with the addition of vinegar. The output of this number of ingredients will be 2 liter cans and a little more to try.
We will need:
- tomatoes - 1 kg
- bell pepper - 1, 2 kg
- vinegar - 60 ml
- sunflower oil - 60 ml
- sugar - 100 g
- salt - 30 g
- water - 60 ml
Cooking method:
1. Pepper for lecho is cut in different ways. Someone prefers to do this in circles, plastics, plates. In this form, it is cut coarsely, if the pepper is small, it is cut into 4 parts, if it is of medium size, into 6 parts, and if it is huge, into 8 parts. It turns out such long strips, as in this photo:
2. Pour boiling water over the tomatoes for 1 minute, then drain the boiling water and pour over cold water. Remove the skin, so it will peel off them very quickly.
Important! All the same, it is better to remove the peel from the tomato, because it will only add rigidity to the dish.
3. After the previous step, the tomatoes will need to be chopped in a blender or through a meat grinder. You can use a regular grater, but then do not peel, so as not to injure your hands, cut into halves and rub, the peel will remain in your hands, and the pulp will be used up. But you understand it is long and laborious.
4. After the tomato mixture is ready, pour it into a bowl or saucepan. Bring the tomatoes to a boil, and then pour in the water, oil, vinegar, sugar, salt.
Many people often have a question what kind of oil to pour? I usually take refined sunflower, with unrefined it turns out very smelly, in my opinion it can ruin the whole dish.
5. Stir. Put the pepper and cook for 40 minutes, then taste. Possibly 50 minutes.
Important! Start counting the time from the moment of boiling.
While the liquid is boiling, sterilize the jars in any convenient way known to you.
6. When the pepper becomes soft, put the salad in jars and roll them under the lid. Place the jars upside down under the covers until completely cool.
Addition! You can modify according to your taste preferences, for example, add more sugar or salt.
7. Such jars are very easy to store in an apartment or in a cellar. Lecho does not sour and does not ferment. Just try it tomato puree it turns out very thick, you can use it as a dressing for borscht.
Bon appetit! Cook with joy!
Video recipe lecho from tomatoes and bell peppers
To all those who still haven’t figured out something, I suggest you watch this step by step description in this video clip from the YouTube channel:
How to cook a classic lecho for the winter?
For many, the traditional lecho is the most favorite and simple cooking option, we will consider all the step-by-step steps.
We will need:
Cooking method:
1. Start with the preparatory work, rinse the pepper and remove all unnecessary from it. Cut into strips.
Important! To make it somehow original and unforgettable on appearance, I recommend taking multi-colored: peppers, red, yellow, green, orange.
Put in a separate bowl.
2. Cut the onion into half rings with a kitchen knife.
3. Do this work with carrots, rub it on a coarse grater.
4. Chop ripe tomatoes into small cubes. Initially, remove the skin from them, making cuts along and across, dousing them with boiling water, and then lowering them into cold water.
4. Fry onions in a pan with vegetable oil, then add carrots to it. Fry until the onions are soft and translucent, and then throw in the chopped tomatoes. Simmer over low heat for 10-15 minutes.
5. Now fry the Bulgarian beauties in another pan, but be careful, because there is a lot of water in it, and the oil may splatter. Place peppers on paper towels to drain excess oil.
6. Add salt, pepper, sugar and two tablespoons of vinegar to the resulting tomato sauce, pouring. Add pepper and simmer for 10 minutes.
7. Such a salad is very tasty both hot and cold. When hot, it can be preserved for the winter in jars, you already know how to do this from previous entries. Well, just food.
Interesting! This lecho has its own name "Vegetable Charlotte".
Vegetable salad with tomato paste
This is fast and instant, certainly one of the fastest cooking options, as they say once and done. And the whole secret of cooking it at home is that it is made with a ready-made sauce, namely, tomato paste is used instead, it tastes like a store-bought one.
My men just love this workpiece. And you?
We will need:
- sweet bell pepper - 2 kg
- tomato paste - 500 g
- water - 0.5 l
- vinegar 9% - 100 ml
- salt - 1 tbsp
- sugar - 150 g
- vegetable oil - 1 tbsp.
Cooking method:
1. Chop the pepper into strips.
2. In a separate container, combine salt, sugar, water, tomato paste, boil this filling and immediately pour it over the peppers.
3. Next, pour in vegetable oil. After the lecho boils, cook for 20-25 minutes. A couple of minutes before the end of cooking, pour in vinegar essence, mix thoroughly and bring to a boil.
4. Such a winter yummy will turn out just no words, put it in sterilized jars and roll it under the lids. Put on a towel, wrap under a blanket until it cools completely. Store such a gourmet in a cellar or a cool place, preferably dark.
Delicious lecho for the winter of tomatoes, peppers and carrots
Universal and affordable recipe, feel free to cook, you can do it with carrots. They call him "Freebie" differently, isn't it funny? But it feeds us all winter if you make as many of these treats as possible.
We will need:
- tomatoes - 2 kg
- onion - 30 g
- fresh carrots - 350 g
- vegetable oil - 150 ml
- salt - 1 tbsp
- sugar - 130 g
- vinegar 70% - 1 tbsp or 9% - 100 ml
Cooking method:
1. Pass tomatoes without skins through a meat grinder.
2. Then add salt, sugar and sunflower oil to this tomato juice. Boil this red mixture for 5 minutes after boiling. Grate carrots on a fine or coarse grater.
3. Cut the onion into half rings. bell pepper into pieces to your taste, it will best look like squares.
Add carrots to the tomato liquid, cook for 15 minutes, then sweet peppers and onions, and from that moment cook for 30-35 minutes over low heat.
4. Rinse the jars with baking soda and sterilize in a convenient way.
5. Fill them with hot lecho and roll them up with a twist or under screw caps. Good luck and happy discoveries!
Lecho at home according to the recipe "You will lick your fingers"
We got to another cool masterpiece, for everyone who loves interesting combinations and new tastes, watch this video:
Well, such an article turned out for today, tell me, what do you eat lecho with? Share your experience, which one do you like more, and does it change your taste in the open, it always stands with me and becomes even sweeter.
That's all, come visit more often, see you soon. Have a great weekend everyone and see you soon! Till.
Sincerely, Ekaterina Mantsurova
Delicious salad lecho for the winter - good famous dish, which has been harvested for more than a dozen years. But few people know that this dish can be both sweet and spicy, spicy. The lecho salad recipe for the winter includes not only pepper and tomato. Skillful housewives add eggplant, zucchini and even rice to it. From this, the dish becomes even more tasty and original.
This dish has a pleasant spicy flavor. An amazing combination of sweetness, burning spiciness and sourness make this salad exquisite and unusual. A pleasant garlic aroma gives it versatility.
You will need:
- 5 kg. sweet red peppercorns;
- 3 l. tomato juice;
- 1 kg. juicy carrots;
- a couple of hot peppercorns;
- half a two-hundred-gram glass of vinegar 9%;
- two hundred gram glass of oil;
- a quarter of a two-hundred-gram glass of salt;
- 100 gr. any greenery.
Pepper salad for the winter:
- Seeds are extracted from each peppercorn. Then they are cut into approximately equal parts.
- Carrots must be washed, peeled and chopped on a regular grater.
- Hot peppercorns finely chopped.
- All components, with the exception of only greens and garlic, are laid out in dishes suitable for subsequent cooking, covered with tomato juice and boiled for twenty minutes.
- The garlic is peeled from the existing husk and crushed with a press.
- Greens are cut as small as possible.
- Garlic and herbs are added to the vegetable mixture, after which the dish is boiled in full for another ten minutes.
- While the cooking process is being carried out, it is necessary to prepare the container in which the preservation will actually be carried out. It must be washed and subjected to high-quality pasteurization.
- Ready-made and still quite hot lecho is laid out in the jars that have undergone heat treatment and immediately rolled up.
How to make lecho salad for the winter
True lovers of culinary experiments will certainly try this preparation. An excellent combination of ingredients standard for lecho, combined with eggplant, is no longer just a sauce, but an exquisite salad.
You will need:
- 3 kg. young eggplants;
- 1 kg. juicy carrots;
- 1 kg. sweet peppercorns;
- half kg. salad onion;
- a couple of heads of early garlic;
- one and a half two hundred gram glasses of sugar;
- a couple of tsp vinegar 9%;
- one and a half two-hundred-gram glasses of oil.
How to cook a salad for the winter lecho:
- In order to rid eggplants of their characteristic bitterness, they should be soaked for a couple of hours in abundantly salted water, after which they are cut into miniature cubes.
- All seeds are carefully removed from the pepper and then it is immediately cut into thin strips.
- Carrots are naturally washed, peeled and grated.
- The existing husk is removed from the onion and it is crushed in the form of halves of rings.
- By analogy with onions, garlic is also peeled, after which it is crushed with a press.
- All vegetables are moved to a suitable dish for cooking.
- In a container suitable for preparing the marinade, oil, vinegar, sugar and, of course, salt are mixed, and then boiled.
- When hot, the marinade moves to the vegetables and, in its entirety, the dish is boiled for about half an hour.
- While the lecho is being boiled on its own, it is necessary to prepare the container, which is needed for the conservation itself. It is washed with soda and must be sterilized.
- Freshly cooked eggplant lecho is laid out in thermally processed jars and transferred to a container filled with water for twenty-minute pasteurization.
- Upon completion of this process, the jars are immediately rolled up.
Salad for the winter lecho with rice
The addition of rice to lecho makes an excellent independent and hearty meal, which is so nice to pamper yourself and loved ones on a cold winter evening. The beauty of it is that you don't even need to warm it up. Even when cold, this dish is amazingly delicious.
You will need:
- floor l. oils;
- 1 kg. salad onion;
- 1 kg. sweet peppercorns;
- 1 kg. juicy carrots;
- two hundred gram glass of sugar;
- a couple of st. l. salt;
- a couple of two-hundred-gram glasses of rice;
- 1 hot pepper.
A simple salad for the winter lecho:
- The husk is necessarily removed from the onion and it is crushed in the form of thin halves of rings.
- All seeds are carefully removed from the pepper, and it is cut into thin strips.
- Carrots are washed, immediately peeled and cut like a pepper into strips.
- Tomatoes are literally immersed in boiling water for seconds, after which the skin is simply removed from them. Only after that they are cut into tiny pieces.
- Prepared vegetables are laid out in dishes that are suitable for further cooking, salted and sprinkled with sugar, mixed with rice and butter, and then boiled for forty minutes.
- While the lecho is being prepared, attention should be paid to the dishes in which further preservation will be carried out. It is washed with soda and immediately subjected to the necessary sterilization.
- In high-temperature treated jars spread finished product and transferred to a container filled with water, where they are sterilized for fifteen minutes.
- After that, the jars immediately roll up.
- They should cool upside down and securely covered.
Tip: you can also include oil in the composition of this lecho. Literally half a cup of ordinary vegetable oil and such a salad will be transformed beyond recognition. Rice will be more crumbly, and the dish itself will be more nutritious. But use only the product that belongs to a number of refined ones. It has no smell, and accordingly it will not interrupt the exquisite aroma of pepper and tomatoes.
Salad for the winter lecho from zucchini
This dish goes especially well with potatoes. Delicate zucchini in a vegetable filling it turns out fabulously tasty. You will definitely like this salad, because its taste is so refined and unique.
You will need:
- couple kg. tomatoes;
- couple kg. sweet peppercorns;
- couple kg. young zucchini;
- half a two-hundred-gram glass of oil;
- a couple of st. l. Sahara;
- one and a half st. l. salt.
Salad lecho from zucchini for the winter:
- Tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is removed from them with no effort at all. Peeled tomatoes are crushed in a conventional meat grinder.
- Zucchini must be peeled and then cut into tiny cubes.
- The seed box is removed from sweet peppercorns and they are also cut into miniature cubes.
- In a bowl suitable for subsequent actions, chopped vegetables are mixed, oil, sugar and, of course, salt are added to them.
- In its entirety, the lecho is boiled for about half an hour.
- This time is the preparation of containers necessary for high-quality canning. It should be thoroughly washed and subjected to obligatory sterilization.
- In the heat-treated cans laid out squash lecho and rolls up instantly.
- The process of cooling jars with such a lecho should be slowed down as much as possible so that they are additionally sterilized. That is why it is recommended to turn them over and wrap them as securely as possible.
Tip: this dish is tender and even sweet. To add spice and spiciness to it, you can add garlic and hot pepper. In this case, the dish will turn out even more fragrant and refined. Only garlic must be added at the final stage of cooking so that it does not lose its characteristic aroma and taste.
Simple salads for the winter lecho
In fact, there is nothing special about this lecho. It can even be called a classic. It differs only in the use of tomato paste instead of fresh tomatoes. Due to this, the workpiece is made much faster and easier. To say that such a dish is more useful, of course, is impossible. But it is unusually tasty, despite the ease of preparation.
You will need:
- 4 kg. sweet peppercorns;
- 4 two-hundred-gram glasses of tomato paste;
- 5 two-hundred-gram glasses of water;
- a couple of st. l. salt;
- two hundred gram glass of sugar;
- a couple of st. l. vinegar 9%;
- two hundred gram glass of oil.
How to cook lecho salad for the winter:
- The first step is to prepare all the containers necessary for the full implementation of the conservation process. It must be washed with soda and subjected to mandatory pasteurization.
- An equally important step is the preparation of the pepper itself. It must be washed and all the seeds are carefully removed, after which they are already cut into thin strips.
- Water is poured into a container suitable for all further manipulations and mixed with the paste.
- Butter, sugar and, of course, salt are added to the same mixture. All components are mixed with great care.
- The tomato mixture is boiled and chopped pepper is immediately added to it and boiled for no more than a quarter of an hour.
- At the end, vinegar is added and the mixture boils for another couple of minutes.
- The finished lecho is transferred to already thermally processed jars and immediately rolled up.
Important! The time allotted for cooking peppers must be strictly observed. If it is cut, it will not be ready. And if you overdo it, it's even worse - it will boil and lose its shape.
Lecho salad for the winter with onions is incredibly easy to prepare. The most difficult part of this process is probably the preparation of products. But it can also be easily dealt with. The result, after so much effort, will certainly please.
In addition, such blanks are incredibly well stored even in very warm rooms. The acid contained in tomatoes contributes a lot to this. It is thanks to them that many recipes exclude vinegar. And letcho cucumber salad for the winter turns out to be even more nutritious and healthy.
Really tasty lecho, try it and bookmark it 📌 so you don't lose the recipe next year. Plus, it's quick and easy to prepare. According to this recipe, the pepper in the lecho turns out to be soft, so if you like it when the pepper in the lecho crunches, use .
Ingredients:
Tomatoes– 5 kg
Bulgarian pepper- 4 kg
Sunflower oil- 300 grams
Sugar- 1.5 cups
Salt- taste
Vinegar naya essence 70% - 2 tbsp or vinegar 9% - 1 cup
How to cook delicious lecho for the winter
1 . First, let's prepare the tomato juice. For details on how to make tomato juice at home, see .
2.
bell pepper for delicious lecho need to be washed, cleaned of seeds and stalks. Cut into large strips.
3
. Bring the tomato juice to a boil and pour in the sunflower oil. Add sugar, salt. Bring to a boil.
4
. We fall asleep in the filling for a delicious lecho chopped bell pepper.
5
. Boil for 15 minutes, pour vinegar. Distribute to banks. Roll up the jars and “under a fur coat” down with the lids until completely cool.
Tasty lecho for the winter is ready
Bon appetit!
Lecho Delicious recipes
The tasty lecho we have known for a long time is both an appetizer, and a favorite preparation for the winter, and an excellent salad. Lecho recipes for the winter are passed down in the family from generation to generation, each housewife adds some of her own ingredients, develops her own secrets, so today we have many variations and recipes for such a wonderful, sweet, moderately spicy vegetable dish as tasty lecho.
Lecho tasty "classic"
This is how my grandmother used to cook, exactly half-liter jars were used, in them the salad looks especially beautiful and somehow tasty. The aroma scatters around the apartment, and a tasty treat for the winter warms the soul.
- Tomatoes, better "plums" - 2 kilograms.
- Sweet, Bulgarian, red and yellow peppers - 2 kilograms.
- Onions - 8 pieces, medium size.
- Salt - 1-2 tablespoons.
- Sugar - half a glass.
- Vinegar (9%) - 3 tablespoons.
Wash the vegetables, remove the seeds from the pepper, peel the onion.
Take care of the tomatoes: cut the tomatoes into quarters. Pass them through a meat grinder to make a gruel, so the tasty lecho will be even more tender. Leave them on cheesecloth or pass through a sieve so that excess water is drained for several minutes, but the juice remains. It is necessary to shift the mixture into a saucepan and cook over low heat until the tomato mass is three times smaller.
Cut the pepper into eight pieces, if you get long bars, cut them across. Cut the onion into half rings, moderately thin. Then lay everything in tomato juice, mix, cook for 20 minutes, then pour in oil and vinegar, add salt and sugar, cook a delicious lecho according to this recipe for about 50 minutes.
We put the lecho in jars, roll it up with lids, put it down with lids, and wrap it with a blanket until it cools down (several days). Then we take it down to the basement.
Lecho delicious recipe with honey on tomato juice
- Tomato juice (tomato gruel, free from seeds and tomato peel) - 2 liters.
- Red Bulgarian sweet pepper - 30 medium-sized pieces.
- Honey - 3 tablespoons.
- Sunflower oil - 1 cup.
- Vinegar (9%) - 1 cup.
- Salt - 2 tablespoons.
- Sugar - 150 grams.
- Ground black pepper - to taste.
For our delicious lecho, you need to choose the most ripe pepper, Dark red. Then peel, rinse and cut into large squares. Tomatoes need to be washed, cut, boiled until a homogeneous mass is obtained, passed through cheesecloth to obtain the juice itself. Then lower it back into the pan, with the addition of honey, butter, salt and sugar, and put on fire for 10 minutes. Pepper, after this time, add to tomato preparation for 40 minutes, at the end (5-10 minutes before readiness) you need to add vinegar and our delicious lecho is ready for seaming.
We lay out the salad in pre-prepared jars and close the lids, put it upside down, hide it until it cools down, then lower it into the cellar or basement.
Lecho delicious recipe with eggplant
- Tomatoes - 1 kilogram.
- Pepper, red sweet - 500 grams.
- Eggplant - 2 kilograms.
- Onion - 300 grams.
- Garlic - 4 heads.
- Salt - a tablespoon.
- Sugar - 2 tablespoons.
- Sunflower oil - 150 grams.
- Vinegar - 4 tablespoons.
- Paprika powder - 3 teaspoons.
Our tasty lecho for the winter will be hearty, rich. Especially when you open it in winter, you will feel the incredible aroma of autumn ripe delicious vegetables. Let's start by washing the vegetables well, peel the onion and garlic, and remove the core from the pepper.
We cut the eggplant into four parts and once across, cover them with salt and leave in a bowl. Cut the pepper into large squares. With a tomato, you need to remove the peel, after dousing with boiling water. Then we cut them into two parts. Onion - in half rings, you need to stew it in a saucepan in sunflower oil, when it becomes transparent, add tomatoes to it and simmer until they become soft, then use a blender to beat the tomatoes into gruel, simmer for 20 minutes, stirring regularly our delicious lecho.
After the allotted time, add pepper to the tomatoes and onions for 20 minutes. After - add eggplant, leave on fire under the lid. 5 minutes before the end, pour in the vinegar.
When everything is ready, you need to lay out a delicious lecho in jars, roll up the lids, put it upside down until it cools down.
Tasty squash lecho in syrup
- Bulgarian pepper - 10 pieces.
- Zucchini - 2 kilograms.
- Onions - 5 pieces.
- Vinegar (9%) - 3 tablespoons.
- Sunflower oil - 200 milliliters.
- Tomato paste - half a kilogram.
- Salt - 2 tablespoons.
- Sugar - 1 cup.
- Allspice "peas" - 7 pieces.
Vegetables need to be washed, peeled onions and zucchini, pepper from the core. Zucchini should be cut into small squares, pepper - into 8 parts, into slices. Onion should be cut into circles, not very thick, but not too thin.
To make our tasty lecho juicy, we prepare a syrup: mix sunflower oil with salt and sugar, tomato paste, peppercorns, add a little water, boil a little (about 15 minutes).
Add pepper with zucchini to the pan with syrup, cook for 20 minutes. After this time, put the chopped onion, boil for another 10 minutes, after which you need to add vinegar. Boil, mixing everything, for another 20 minutes, after which we lay out the tasty lecho for the winter in pre-sterilized jars and roll up the lids.
Lecho delicious recipe with carrots
- Red Bulgarian sweet pepper - 2 kilograms.
- Plum tomatoes - 2.5 kilograms.
- Carrot - 600 grams.
- Onion - 600 grams.
- Vinegar - half a glass (9%).
- Sunflower oil - 200 grams.
- Salt - 3 tablespoons.
- Sugar - 200 grams.
Wash vegetables, peel onions and carrots. Remove the core from the pepper.
Tomato-onion mixture: chop the tomatoes and pass through a meat grinder or use a blender (combine) along with onions. Pour everything into a saucepan, put a delicious lecho on a slow fire for 1 hour, stirring occasionally.
Cut the pepper into thin strips. Carrots - on a coarse grater, then for 15 minutes in a pan on a slow fire to sauté. Add pepper with carrots to the tomato-onion mixture, add sugar, salt, and pour in vinegar, mix, leave on fire for 20 minutes, our delicious lecho for the winter.
Sterilize jars and prepare lids for them, lay out lecho, roll up, wrap, put upside down until cool, then into the basement.
Lecho delicious recipe with green beans
- String beans - half a kilogram.
- Tomatoes - 1 kilogram.
- Sweet red pepper - 4 pieces.
- Carrot - half a kilogram.
- Hot pepper - 1 piece.
- Garlic - 1 head.
- Sunflower oil - half a glass.
- Sugar - half a glass.
- Salt - 1 tablespoon.
- Vinegar - 10 milliliters.
For a more spicy and interesting taste, you can add a few pieces of cloves.
Let's prepare vegetables for our delicious lecho. Spicy pepper cut into thin strips, get rid of the seeds, sweet pepper will be cut into squares. Garlic should be peeled and cut into small pieces. Peel carrots, garlic, carrots - on a coarse grater. Cut the tomatoes into slices, remove the skin from them. Stew tomatoes in sunflower oil in a saucepan, along with carrots. You need to add sugar and keep on medium heat for 20-25 minutes.
In the mixture, after 20-15 minutes, you need to add hot and sweet peppers with garlic. Boil the beans for 10 minutes in lightly salted water. Then we also add delicious lecho and bean pods to the lecho. After 10 minutes - vinegar. Boil for another 10 minutes and lay out in jars, roll up the lids.
Lecho delicious recipe with mushrooms
- Tomatoes - 1 kilogram.
- Sweet red and yellow peppers - 500 grams.
- Champignons - 300 grams.
- Carrot - 300 grams.
- Zucchini - 2 pieces.
- Onion - 300 grams.
- Sunflower or olive (if any) oil - 200 milliliters.
- Salt - 3 tablespoons.
- Red pepper, black pepper, paprika - to taste.
- Sugar - 100 grams.
Cooking delicious lecho for the winter: rinse vegetables, peel carrots, mushrooms and onions. Cut the zucchini, peppers, tomatoes and mushrooms into medium-sized squares. Onions and carrots - rings.
Fry the onion in oil until golden brown, then add mushrooms to it. After 10 minutes add carrots. Let simmer covered for 10 minutes. After - add zucchini, after 5 minutes pepper, and after another 10 minutes tomatoes. Add black pepper and paprika, tasty for the winter, salt, add sugar, pour sunflower oil, you can take another 2 tablespoons of vinegar, if you like it with sourness. Stir, simmer vegetables in a large saucepan for about 30 minutes.
Lay out delicious lecho with mushrooms in jars, roll up the lids.
