The easiest way to lecho. Simple pepper lecho for the winter

17.07.2020

Let's talk today about recipes for how to cook lecho at home, tasty and real. The summer period of harvesting lecho for the winter, vegetables, berries, fruits and others is coming to an end plant products... Almost every home has supplies of prepared jars of pickles and pickled tomatoes and cucumbers. But for some reason, few harvest 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 made from sweet peppers according to a special recipe. Here are some recipes you can use to cook delicious lecho for the winter period.

Recipes for making delicious lecho

Bulgarian lecho

How to cook Bulgarian lecho, tasty and at home ..

To prepare delicious Bulgarian lecho according to this recipe, you need to take already chopped pepper (one kilogram), tomato puree (one kilogram), sugar (two tablespoons) and salt (one tablespoon).

We clean fresh stalks and seeds Bell pepper any color: green, red or slightly reddened. We cut it lengthwise into small strips about two centimeters wide. Can also be cut into small squares. We cook tomato puree ourselves. To do this, we wipe the tomatoes through a sieve or juicer and boil it about two to three times. You can use ready-made industrial production, but only dilute it with water to the desired density by a factor of two. This can turn out not only easier, but also tastier than from fresh tomatoes, since the taste of tomato paste is important for lecho.

Pour tomato puree into a saucepan and bring to a boil. Add salt, sugar, prepared pepper there and bring to a boil. Cook the mixture for half an hour, stirring constantly. Put in sterilized jars and roll up. Here you are ready to lecho in Bulgarian with tomato paste and pepper.

Hungarian lecho

For the recipe for Hungarian lecho at home, we use only green pepper in the amount of one kilogram four hundred grams, six hundred grams of tomato, onion(two medium onions), lard (pork fat) about eighty grams, smoked bacon (fifty grams), paprika and salt to taste.

Cooking Hungarian lecho like this. We clean the green pepper and cut it into wide strips. Dip the tomatoes in boiling water for a few seconds, then peel them and cut them into four parts. Chop the onion into half rings. Dip the fat into a wide large saucepan and fry the bacon cut into small cubes until transparent. Then add the onion and brown it until light brown. Add the paprika and, stirring quickly, put the peppers and tomatoes prepared in advance. Salt and keep on high heat, without a lid, until a significant part of the liquid has evaporated. Then cover with a lid and cook over medium heat.

Hungarian lecho is used as independent side dish or as a seasoning. As an independent dish, you can add sausage or sausages, whole or cut into circles. You can add beaten eggs to it and then bake. At the very beginning of stewing, you can add a little rice to the mixture.

Russian tomato lecho

A Russian lecho is prepared from three kilograms of tomatoes, one and a half kilograms of sweet pepper, half a kilogram of onions and the same amount of carrots, vegetable oil, table vinegar, sugar and salt. Now the recipe for making Russian lecho.

We pass tomatoes for lecho through a meat grinder, add sugar (200 grams), vegetable oil(200 grams) and two tablespoons of table salt and simmer for fifteen minutes. Then add the carrots, which are previously three on a coarse grater, vinegar (100 grams) and boil for another fifteen minutes. Then put sweet peppers and chopped onions in a saucepan and cook for another half hour. The peppers can be cut into strips or cubes, depending on your desire. After the lecho is ready, pour it into clean jars and roll it up. Russian lecho for the winter in many sources has different names: vegetable mix, vegetable salad, pepper salad and others. Also learn how to prepare in banks.

There are a lot of recipes for making delicious lecho, and each housewife eventually has her own unique recipe. So, do not be surprised when you come across different cooking options for this dish from the proposed recipes. You can experiment and adjust the proportions of products to your taste. For example, in Russian lecho, you can reduce or completely remove vinegar so that the dish is not sour. You can change the ratio of tomato and pepper. Everyone is advised to use salt and sugar according to their taste. Most importantly, do not forget that lecho is bulgarian dish from pepper and tomato. For Hungarian, fat is required. And the Russian version of lecho differs from the others in carrots and onions, but you can use one of these.

Successful preparations and bon appetit!

Good day to all! It's already the middle of September and in our homes there are mountains of tomatoes that need to be used somewhere. In the last article, you learned, but in this one, let's make a fragrant and very tasty lecho from bell pepper and tomato.

Of course, there are a lot of lecho recipes. It is even interesting that this word is pronounced differently. Where do you put the stress, on which syllable?

Read in this post only the proven and best recipes for this vegetable dish.

Interesting! Lecho is prepared not only from bell peppers, but also with eggplants, beans, cucumbers, zucchini, in general, a bunch of different interpretations.

Even the taste can be different: pungent, spicy or sweet, sweet and sour, thick or liquid in consistency.

And the most interesting thing is that all the options are very similar to each other, but at the same time they have their own peculiarities and nuances. There are a number of names to which we are all accustomed, for example, lecho in Bulgarian, in Hungarian, in Serbian, in Georgian. Which ones do you like to cook? Write your review below in the comments or give some advice.

I am convinced that all the same, many are striving to make lecho exactly what it was then, in Soviet times in the USSR, or as before, under the name "Bulgarian Globe".

Well, well, let's figure it out and do something that everyone likes and becomes the most favorite on your table.

Bell pepper lecho for the winter "Lick your fingers" without vinegar

Most likely tasty option lecho, which is made only from tomato and pepper, without carrots with the addition of spices. My grandmother's recipe, I hope you like 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 is harmful to our body, many still replace these ingredients with aspirin, it is also not here. In general, it will be home-like and very, very cool! Well, let's take a look at its preparation.

We need:

tomatoes - 3 kg
bell pepper - 1 kg
salt - 1 tablespoon
sugar - 3 tablespoons
greens to taste
spices to taste: black pepper, allspice, cloves, bay leaves, 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 see yellow tips, be sure to cut them off with a knife.

3. Cut one half of the tomatoes into pieces. And just hold the second part aside and chop finely too.

5. Place the vegetables in a heavy-bottomed saucepan, or a cauldron works best. After boiling the mixture, cook for 15-20 minutes over low heat under a lid.

Important! The fire should be low, even slightly below average.

6. Garlic is also cut quite finely with a kitchen knife.

7. After your favorite spices, you can take absolutely what you prefer the most. In this case, it is cloves, garlic and allspice, crumpled in a mortar with a pestle. Add salt and sugar there, stir and grind.

8. Add all the spices to the lecho. Sprinkle the dried basil. Cook for another 5-7 minutes.

Important! After mixing, close everything with the lid.

9. Pour the finished preparation 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 baking soda.

Screw the lids on the jars and place them under the fur coat until complete cooling... Such yummy will certainly delight 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, the option is for the lazy, and at the same time it is fast, so to speak hastily, will suit absolutely everyone, especially novice cooks and housewives will like it.

Tomato and pepper lecho - recipe without sterilization

And this option will differ from the previous one in that it will be preserved with the addition of vinegar. At the exit from this number of ingredients, you get 2 liter cans and a little more to try.

We 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 a small pepper is cut into 4 parts, if medium-sized into 6 parts, and if a huge one is cut into 8 parts. You get such long stripes as in this photo:

2. Fill the tomatoes with boiling water for 1 minute, then drain the boiling water and pour cold water... Remove the skin so it will peel off very quickly.

Important! All the same, it is better to remove the peel from the tomato, because it will give the dish only rigidity.

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 the skin 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 yourself understand this 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 add water, oil, vinegar, sugar, salt.

Many people often ask what kind of oil to pour? I usually take refined sunflower, with unrefined it turns out to be very tasty, in my opinion the whole dish can ruin.

5. Stir. Add the peppers and cook for 40 minutes, then taste. Maybe 50 minutes.

Important! Start the time report from the moment of boiling.

While the liquid is boiling, sterilize the cans in any convenient way known to you.

6. When the pepper is soft, put the salad in the jars and roll them under the lid. Place the jars upside down under the blanket until they cool completely.

Addition! You can modify according to your taste preferences, for example, add more sugar or salt.

7. It is very easy to store such jars in an apartment or in a cellar. Lecho does not sour and does not wander. Try it yourself tomato puree it turns out very thick, can be used as a dressing for borscht.

Bon Appetit! Cook with joy!

Video recipe for lecho from tomatoes and bell peppers

To all those who have not yet understood something, I suggest to watch this step by step description in this video clip from the YouTube channel:

How to prepare a classic lecho for the winter?

Traditional lecho for many is the most beloved and simple option preparation, consider all the step-by-step steps.

We need:

Cooking method:

1. Start with preparatory work, empty the pepper and remove all unnecessary things from it. Cut into strips.

Important! To get something original and unforgettable in appearance, I recommend taking multi-colored: peppers, red, yellow, green, orange.

Place in a separate bowl.

2. Cut the onions into half rings with a kitchen knife.

3. With carrots, do this work, rub it on a coarse grater.

4. Chop ripe tomatoes into small cubes. Initially, remove the skin from them, making cuts along and across, pouring boiling water over them, and then lowering them into cold water.

4. Fry onions in a pan with vegetable oil, then add carrots to it. Fry the onions until soft and transparent, and then toss 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 oil can splash. Then place the peppers on paper towels to drain off excess fat.

6. In the resulting tomato sauce, pouring add salt, pepper, sugar and two tablespoons of vinegar. Add the peppers and simmer for 10 minutes.

7. This salad is very tasty both hot and cold. Hot it can be preserved in jars for the winter, you already know how to do this from previous entries. Well, just delicious.

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 for all. And the whole secret of cooking it at home is that it is done with already ready-made sauce, namely, instead of it, tomato paste, it tastes like a store.

My little men just love this piece. And you?

We need:

bell pepper sweet - 2 kg
tomato paste - 500 g
water - 0.5 l
vinegar 9% - 100 ml
salt - 1 tablespoon
sugar - 150 g
vegetable oil - 1 tbsp.

Cooking method:

1. Chop the pepper into strips.

2.In separate container combine salt, sugar, water, tomato paste, boil this filling and immediately pour the peppers with it.

3. Pour in vegetable oil next. After the lecho boils, cook for 20-25 minutes. A couple of minutes before the end of cooking, pour in the vinegar essence, mix thoroughly and let it boil.

4. Such a winter yummy will turn out just no words, put it in sterilized jars and roll it up 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 tomato, pepper and carrot lecho for the winter

Universal and available recipe, feel free to cook, can be done with carrots. It's called “Freebie” by another name, isn't it funny? But it feeds us all winter, if you make as many of these delicacies as possible.

We need:

tomatoes - 2 kg
onions - 30 g
fresh carrots - 350 g
vegetable oil - 150 ml
salt - 1 tablespoon
sugar - 130 g
vinegar 70% - 1 tbsp or 9% - 100 ml

Cooking method:

1. Pass the tomatoes without the skin through a meat grinder.

2. Then this tomato juice add salt, sugar and vegetable sunflower oil. Cook this red mixture for 5 minutes after boiling. Grate the carrots on a fine or coarse grater.

3. Cut the onions into half rings. Bulgarian pepper into pieces to your taste, it will look best in squares.

Add carrots to the tomato liquid, cook for 15 minutes, then bell 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 the screw caps. Good luck and delicious discoveries!

Home-style lecho 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, this article has turned out for today, tell me, what do you eat lecho with? Share your work, which one you like more, and whether it changes your taste in its open form, I always have it and it becomes even sweeter.

That's all, come to visit more often, see you. Have a nice weekend everyone and see you soon! Bye.

Best regards, Ekaterina Mantsurova

Choose ripe, meaty vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
It is better to peel and seed tomatoes before cooking. So the consistency of lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you do not need to waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be minced or chopped in tomato puree with a blender.
Puree from fresh tomatoes can be replaced with tomato paste diluted in water. For 1 liter of water, you will need 250-300 g of paste. This amount is enough to replace about 1½ kg of tomatoes.
Bell peppers need to be chopped. This can be done in different ways: in circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables into smaller ones.
Along with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to lecho. They will add a spicy flavor to the dish.
As a rule, lecho is prepared for the winter. Therefore, vinegar is indicated in the recipes, which will allow you to preserve the workpieces for a long time. But if you plan to eat the dish soon, then you do not need to add vinegar.
If you roll up lecho for the winter, then first put the vegetables themselves in the jars, and pour them on top with the sauce in which they were cooked. Excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be diversified with other vegetables.

chkola-gastronoma.ru

Ingredients

2 kg of tomatoes;
100 ml of vegetable oil;
100 g sugar;
1½ – 2 tablespoons of salt;
2½ – 3 kg;
10-15 peas of black pepper;
1 tablespoon vinegar 9%.

Preparation

Put the tomato puree in a saucepan, add butter, sugar and salt and stir. Put on fire, bring to a boil and simmer for 20 minutes.

Put the pepper in a saucepan, cover and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

semeika.info

Ingredients

1½ kg bell pepper;
1½ kg of courgettes;
2 kg of tomatoes;
200 ml of vegetable oil;
100 g sugar;
1½ – 2 tablespoons of salt;
3 cloves of garlic;
100 ml of apple cider vinegar.

Preparation

Chop the peppers and courgettes. If the zucchini is young, then you can not peel them and cut them into large circles. For old courgettes, it is best to remove the skins and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook, covered, for another 15 minutes. Add chopped garlic and vinegar 5 minutes before the end of cooking.

Ingredients

2 kg of tomatoes;
50 g sugar;
1½ – 2 tablespoons of salt;
50 ml of vegetable oil;
1 tablespoon vinegar 9%;
1 kg of bell pepper;
1 kg eggplant.

Preparation

Pour the tomato puree into a saucepan and combine with the sugar, salt, oil, and vinegar. Bring to a boil.

Chop the peppers and eggplants into random pieces. Place in boiling tomato puree, stir and cover. Bring to a boil again and cook the lecho for another 10-15 minutes.

1000.menu

Ingredients

1 kg of tomatoes;
1 kg of bell pepper;
100 g sugar;
1-1½ tablespoons of salt;
100 ml of vegetable oil;
2-3 cloves of garlic;
2 kg of cucumbers;
100 ml of apple cider vinegar.

Preparation

Add chopped peppers, sugar, salt, oil and chopped to a saucepan with tomato puree. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and simmer, covered, for about 10 minutes.

Ingredients

2 kg of tomatoes;
150 ml of vegetable oil;
100 g sugar;
1-1½ tablespoons of salt;
1 tablespoon vinegar 9%;
500 g carrots;
1 kg of bell pepper;
300 g of onions.

Preparation

Pour the tomato puree into a saucepan and add oil, sugar, salt and vinegar. Bring to a boil and mashed coarsely grated carrots. Cook for 15 minutes.

Add pepper and onion, chopped in half rings. Cook the lecho for about 20 minutes.

No matter how tasty a dish we cook, our family members still try to "dilute" it with something. Shop shelves are just full of an abundance of various ketchups and sauces. But, whatever they sell there, their homemade lecho will win in all positions.

Juicy pulp of tomatoes and a minimum of preservatives - that's what should be on family table, especially in a house where there are children. How to cook this tasty preparation for the winter at home, I'll tell you today. I photographed the preparation of lecho step by step in a photo, which will make my story easier, and you will allow you to make this delicious blank from peppers and tomatoes quickly, easily and simply.

Ingredients:

- sweet pepper 1 kg;

- tomatoes 1.5 kg;

- carrots 0.5 kg;

- onions 0.2 kg;

- sunflower oil 1 glass;

- granulated sugar 0.5 cups;

- Art. a spoonful of salt;

- Art. a spoonful of vinegar 9%.

I'll tell you right away what to preserve lecho for home kitchen pretty simple. The main thing is to know the proportions and little secrets that today I am going to reveal to you.

How to make homemade lecho for the winter

It is better to take round tomatoes.

They do not have such a hard core, and this plays an important role in our recipe, since we will not pass them through a meat grinder, but simply cut them. True, initially they will need to be “undressed”, that is, to remove the skin. To do this, immerse our tomatoes in boiling water for a couple of seconds, after which they will easily peel.

Wash the carrots well and grate them.

Also, clean and finely chop the onion. Sunflower oil, preferably odorless, pour into a deep saucepan and start adding the ingredients. Saute the carrots and onions in oil for about 7 minutes, then add the tomatoes, sugar and salt.

Leave to simmer for 10 minutes under the lid.

At this time, we get rid of the seeds of sweet pepper - the main ingredient of our preparation, and cut it into strips.

Our home-style lecho will be thick and with a bright, rich taste if you take a thick-walled pepper. We also add it to our boiling mixture and simmer again for another 50 minutes.

After that, it remains to add only vinegar, taste it to determine the sufficient amount of salt, and cover with a lid and leave to stew.

After 10 minutes, a delicious home-style lecho is ready.

You can simply pour it into sterilized jars, cool it down and put it away for storage. That's all the cooking secrets proven over the years. Canning lecho at home with pleasure.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Lecho is a traditional Hungarian dish, the country's culinary signature. Such a preparation turns out to be tasty, bright, juicy and appetizing. It will easily act as an appetizer for a family dinner, but it will also look great on a festive table. There are many interpretations of conservation. Below are the most popular recipes.

How to cook lecho for the winter

The rich taste and the benefits of the stored vitamins are the features that distinguish lecho recipes for the winter. This autumn fragrant preparation is very popular in our country as well. The recipe for lecho for the winter has a lot different options and the classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules to help you prepare a snack properly:

It is recommended to use only ripe tomatoes for preservation.
Homemade lecho should not be cooked for too long. Vegetables should remain harsh and not crumbly.
The denser the tomatoes are, the tastier and more satisfying the workpiece will turn out.
When adding spicy herbs to the salad, it is worth remembering that basil, parsley, marjoram, cilantro (in dried form) are in perfect harmony with pepper and tomatoes. It is better to add herbs to the dish shortly before cooking.

Spicy homemade lecho with onions and garlic

Sharp preservation will surely please fans savory dishes... The recipe for "fiery" lecho for the winter is easy. The dish needs the following ingredients:

pepper (red, orange, preferably rotunda) - 1 kg;
tomatoes (dense, ripe) - 2.5 kg;
onions (large, white) - 1 pc.;
garlic - 40 grams;
sugar or light honey - 2 tbsp. spoons;
lavrushka - five pieces;
salt - 1 tbsp. l .;
chili, another red hot pepper(ground) - 1/2 tsp;
vinegar essence (or vinegar) - 1 tbsp. l .;
oil (preferably sunflower oil, but odorless) - 5 tbsp. spoons.

Water, spices and tomato paste are mixed in a saucepan.
The resulting mass is brought to a boil.
Peppers and zucchini, cut into slices, are placed in the marinade. Vegetables are boiled for half an hour.
Vinegar is poured 15 minutes before the end of the preparation of the salad.
The appetizer is rolled up in jars and wrapped until it cools.

Cooking lecho for the winter from cucumbers

Harvesting cucumbers - delicious salad that will appeal to adults and children. This recipe requires the use of the following ingredients:

young cucumbers - 1 kg;
tomatoes - half a kilo;
sugar - 130 g;
salt - 1 tbsp. spoon;
vinegar - 40 ml;
sunflower oil - 80 ml.

Preservation recipe:

Tomatoes are passed through a meat grinder or chopped in a blender.
The cucumbers are cut into circles.
All products, except vinegar and cucumbers, are mixed in a deep bowl. Cook for about 15 minutes.
Then cucumbers are added to the dish. Boil for another ten minutes.
At the end of the preparation of the salad, vinegar is poured.
The dish is laid out in banks, rolled up.

The recipe for making lecho for the winter without sterilization

Especially for those housewives who do not like to spend a lot of time in the kitchen, there is great recipe workpieces without sterilization. Required products:

tomatoes - 1 kilo;
bell peppers - 3 kg;
sugar - 1 glass;