Pepper lecho without carrots. Delicious cooking lecho at home for the winter

04.05.2020

How to cook lecho at home? This question becomes especially relevant at the very end of summer. After all, it is at this time of the year that all the necessary vegetables ripen in the beds, from which you can make very delicious sauce for the winter. If you do not know how to cook lecho, then we bring to your attention several recipes for its preparation.

General information

Recently they have become very popular in our country under the name "lecho". It happened in the early 90s, when the first jars with fragrant and very delicious snack... It should be noted that lecho is the National dish Hungarians.

Recipes for such a blank have been passed down from generation to generation. However, each hostess brought her own changes to his preparation. As a result, today there is an unprecedented number of various ways creating this delicious and simple dish... Concerning traditional recipe Hungarian lecho, it provides for the use of fried bacon in a pan. If you want to use the Bulgarian cooking method, then you should stick to minimalism. After all, the inhabitants of this state do very delicious lecho exclusively from sweet peppers and ripe tomatoes.

In our country, housewives prefer to make such a preparation from a variety of different vegetables. So, eggplants, carrots, cucumbers are often used, onion and even zucchini. It should also be noted that almost every Russian housewife has her own personal recipe for this delicious snack.

Cooking a quick lecho as a side dish

As a rule, such a dish is prepared for future use. Indeed, in winter, sometimes you really want to open a jar of fragrant lecho and enjoy the taste of juicy vegetables in a tomato. But often such a dish is also used as a regular side dish. To do this, vegetables are stewed over low heat, adding all the necessary spices, and then immediately distributed on plates and served along with meat or sausages.

So to cook tomato lecho as a side dish, you should purchase:

ripe soft tomatoes - 4 pcs.;
hot pepper - 2 pods;
large onions - 2 pcs.;
fresh bulgarian pepper - 10 pcs.;
fresh herbs (parsley, dill) - in a small bunch;
black pepper and fine table salt - apply to taste.

Product processing

Before cooking lecho, you should carefully process all prepared vegetables. To do this, you need to peel fresh bell peppers and onions, and then chop them into thin strips. Next, you need to cut the fresh tomatoes into small cubes. Concerning capsicum, then it should be finely chopped.

Heat treatment

After preparing the components, you need to take a deep frying pan, put onions in it, spicy and Bell pepper, and then pour in about 100 ml of water and simmer for 10-11 minutes under closed lid... Next, add chopped tomatoes, fine salt, fresh chopped herbs and black allspice to taste to the vegetables. After mixing all the ingredients, they should be stewed for exactly half an hour.

Correct presentation to the table

Now you know how to cook lecho as a delicious side dish. After the vegetables have completely cooled, they must be kept under a closed lid for ¼ hour, and then served. It should be noted that this dish is ideal with fried sausages, pasta and meat.

Cooking lecho for the winter

If you really like spicy snack, which can be opened and presented to the table at any time of the year, we recommend making it yourself. This will require:

refined vegetable oil - 250 ml;
fresh bulgarian pepper - 3 kg;
gruel from fresh tomatoes- 1 l;
table vinegar 6% - 1 glass;
fresh carrots of medium size - 1 kg;
granulated sugar - about 250 g;
fine table salt - 2 tbsp. spoons (a little more, to taste).

Preparation of ingredients

To make lecho with carrots, you should wash the tomatoes well and grind them into gruel using a blender or meat grinder. As a result, you should get about 1 liter of thick tomato juice. Next, you need to clean the bell peppers from the stalks and seeds, and then cut them into not very large slices. As for the carrots, they should be peeled and grated on a large grater.

Cooking process

After processing all the ingredients, you should start directly cooking lecho for the winter. This requires mixing table vinegar, vegetable oil and tomato puree in a deep saucepan, and then add granulated sugar and All ingredients must be mixed and brought to a boil. Next, put chopped bell peppers and finely grated carrots into the dishes.

The final stage

After boiling vegetables for about 10-14 minutes, you need to start placing them in sterilized jars. Next, the container should be rolled up with lids, turned upside down and wrapped in a blanket. After the blanks have completely cooled down, they must be removed to the cellar. It is not recommended to open such a snack immediately. Indeed, to saturate with the taste and aroma of spices, vegetables should stand unopened for about 1.5-2 months.

Lecho with tomato paste

If you do not want to mess with fresh tomatoes, then you can make lecho blanks using the usual one.To do this, we need:

tomato paste - 800 ml;
fresh sweet peppers - 2 kg;
fine sugar sand - 5 large spoons;
table salt - a large spoon without a slide.

Cooking process

Bulgarian lecho must necessarily include sweet peppers. It must be washed well, and then cut off the stalk, remove seeds and partitions. Further, it is recommended to cut vegetables into large squares or slices.

After the main product has been processed, take tomato paste, dilute it with an equal amount of drinking water, and then add table salt and bring the resulting mass to a boil in a large saucepan. Next, you need to put chopped bell pepper into the dishes. All ingredients must be boiled for 20 minutes, and then poured into sterilized glass jars and rolled up hermetically. After that, the filled containers must be turned upside down and wrapped in a blanket for a day. You can store such a blank until late spring. It is recommended to use it 1.5 months after preparation.

Lecho with eggplant

Another favorite recipe for such a blank is eggplant lecho. It turns out to be thicker. To prepare it, we need:

fresh bulgarian pepper - 1 kg;
eggplants as young as possible - 4 kg;
fresh carrots - 1 kg;
cloves of garlic - 10 pcs.;
soft tomatoes - 2 kg;
onion bulbs - about 10 heads;
table vinegar - 250 ml;
refined vegetable oil - 500 ml;
granulated sugar - 250 g;
table salt - 4 large spoons.

Component handling

To prepare such a lecho, you need to process all purchased vegetables:

Cooking lecho on the stove

For self-cooking lecho for the winter, you should take a large enamel basin, put tomato puree, refined vegetable oil, sugar and salt in it. Bringing the ingredients to a boil, you need to add bell peppers, onions, as well as eggplants and carrots to them. After stirring the products, they should be simmered at an average temperature for about 30-35 minutes. At the very end, grated garlic cloves must be put into the vegetable mass.

Testament stage

The finished lecho should be distributed among sterilized jars and rolled up immediately. Next, the containers must be turned upside down and left under the blanket for a day. After that, the workpiece must be removed to the cellar. You can use it only after 1-1.5 months.

Lecho with cucumbers

Lecho with cucumbers is a fairly popular appetizer that can be safely served at the dinner table. It should be noted that a distinctive feature of such a lecho preparation is that during its use you feel how juicy and aromatic cucumbers crunch very tasty in your mouth.

So, for the preparation of winter vegetable snack we will need:

Cooking a fragrant snack

Before cooking such lecho on the stove, you should twist fresh tomatoes and bell peppers in a meat grinder. Further, to the resulting mass, you must add table vinegar, vegetable oil, table salt and granulated sugar. All ingredients must be mixed, placed on the stove, brought to a boil and cooked for exactly 15 minutes. After the specified time has elapsed, add to the tomato gruel fresh cucumbers, pre-cut into rings. After boiling the vegetables for another 10 minutes, add the grated head of garlic to them.

We serve lecho to the table

After the lecho is ready, it must be distributed in sterilized containers, and then rolled up tightly. Having withstood the workpiece in the cellar for about a month and a half, it can be safely served at the table. To do this, put the appetizer in a small bowl. It can be consumed with bread and added to various dishes as a flavorful sauce. For example, spaghetti turns out to be very tasty if the finished hot product is mixed with lecho, and then immediately served with a sausage or sausage.

Now, when supermarket shelves are replete with an assortment of cans with preservation, many housewives still continue to make preparations for the winter on their own. And not without reason, because no matter how much the manufacturers promised us that their preservation is as tasty as homemade, all the same, real home preservation, prepared by the hostess for the winter with love and care for loved ones, does not even compare with the "store" one.

Cookbooks, the internet, and other sources offer the most a variety of recipes winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and closed in a bottle, to whole dishes: squash caviar, vegetable salads, adjika.

Many housewives prefer unusual, intricate recipes that can surprise loved ones and guests. One of these types of preservation, which is prepared for the winter, are salads and lecho.

Lecho is delicious and very spectacular dish, which perfectly diversifies the winter table.

It is generally accepted that lecho is a recipe Bulgarian cuisine... And most housewives associate it with sweet salad bell pepper different colors, flooded tomato sauce... But this is not entirely true: in fact, lecho is a Hungarian dish. But the hostesses prepare it in different countries, it was especially loved in Europe. The recipes differ from each other: for example, in the Hungarian lecho there are not only vegetables, but also smoked meat; in Russia, the recipe was adapted for those products that are more accessible to us: sweet peppers, carrots, onions, tomatoes; France has its own analogue of the dish - ratatouille.

Although lecho is indeed to some extent a salad, only its winter version. We will look at the most famous cooking options for this delicious and healthy salad.

Lecho recipes from around the world

It should be noted that no matter what recipe for making lecho for the winter you choose, there is one common nuance for all recipes: immediately after the lecho is ready, it must be poured into pre-sterilized jars and rolled up. Therefore, it is advisable to either prepare the jars in advance or do it while the dish is being prepared. Then you need to wrap each jar until it cools completely. And now is the time to get acquainted with the variety of lecho recipes for real housewives, which can be prepared for the winter.

Delicious lecho for the winter-recipe you will lick your fingers

Each hostess prepares lecho for home recipe... This recipe is delicious, be sure to prepare it for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve such lecho as a side dish, in any case you will lick your fingers.

Required set of ingredients:

bell peppers and tomatoes - each 2 kilograms
sunflower oil - 150 gr
sugar - 100 gr
salt - 50 gr
table vinegar - 2 tsp

I clean the peppers from the tails, seeds, partitions, cut into rings of about 1.5 cm.
I skip the tomatoes in the combine, they should turn out to be a homogeneous mass, pour them into a saucepan. I add sugar, salt, pepper rings, vegetable oil, vinegar there, mix well.
I send the saucepan over medium heat, cooking takes 30-40 minutes, sometimes stirring from bottom to top. The pepper will sink to the bottom of the pot as it cooks.
I do not sterilize jars, but burn them in the oven. Before burning the jars, I dry them slightly, put them in a cold oven, turn on the temperature of 200 degrees, and hold them for 15 minutes. I think it's faster this way, and it's guaranteed that all sorts of microbes will die.
I shift the hot lecho into cooled jars, seal it with boiled lids, turn it over, wrap it up with something from warm clothes.

My advice

In all recipes, I indicate sweet pepper in its pure form, that is, already peeled, which means that it is necessary to purchase or take your own grown one by 300-400 grams more. The same applies to other vegetables, unpeeled will need a little more.
I always try to write the date of preparation on the jars with funny notes about what happened that day. In winter, it's great to remember this day when this blank was prepared, and even so convenient.
In winter, I often use lecho for cooking winter food - for borscht, soups, for meat, and lecho gravy will flavor any dish.
The ideal lecho tastes sweet, slightly salty and slightly sour, so try and get your measure, coma - salt, sugar, vinegar.
The signal that the lecho is already ready is actually not the time indicated in the recipes, but the state of the boiled pepper, if it is boiled, then our workpiece is ready.
Lecho in many recipes, but in almost all of me it is not sterilized, but closed hot. Take this moment responsibly - when pouring into containers, the stove must continue to work under the workpiece, observe the boiling point when pouring into jars. Containers should not be underfilled; squeeze oxygen out of them completely. A well-filled jar should be rolled up immediately. If everything is done according to the rules, the workpieces will not explode.
A properly rolled pepper is not just a translation of products, it is really a delicacy dish, a wonderful side dish in winter, the gravy itself is very tasty, it can be drunk, but can be used to prepare the first and second courses.

Lecho in tomato juice for the winter

For this recipe, get your favorite tomato juice. I do not use salt, because usually manufacturers salt the juice, you can salt it to your liking.

favorite tomato juice - 2.5 liters
sweet peppers - 2 kg
sugar and sunflower oil - a glass of each
salt - 2 tbsp. l
table vinegar, 9% - 1 tbsp.

Cut the peeled peppers into 4-6 large pieces.
Mix together tomato juice with vegetable oil, add sugar, salt, vinegar, bring to a boil.
The first signs that the juice will boil have appeared, these are bubbles on its surface. Put prepared pepper parts in a saucepan, boil for 40 minutes.
Place the hot mass in a sterilized container, roll up, wrap in a warm cloth, keep until completely cooled. Store cold.

Lecho with tomato

sweet pepper - 4 kg,
tomatoes - 2 liters from ripe soft tomatoes,
sugar - 2 glasses without a slide,
vegetable oil - 180-200 gr,
vinegar 9% - 250 gr.

Make a tomato filling with the addition of sugar, oil and vinegar, salt and boil. Place coarsely chopped peppers in it, boil for 40-45 minutes. Arrange in a clean container, pour in the filling in which the pepper was prepared, twist, keep wrapped until cooled.

Tomato and pepper lecho with garlic "Generous summer"

Prepare:

sweet peppers and tomatoes - 1 kg each
garlic teeth - 3 pcs
onion - 3 heads
sunflower oil -70 gr
Bay leaf
salt - 1 tsp
black pepper - 3 peas
sugar-75-80 gr
table vinegar - 10 gr.

Chop pepper, garlic and onion into thin strips.
Turn the tomatoes into a homogeneous mass with a blender (you can use a meat grinder).
Put everything in a saucepan, pour water over so that all vegetables are covered, place on fire.
Salt, add bay leaf, pepper, sugar.
I do not close the lid, I simmer the carcass over low heat for about one hour.
Then I pour the vinegar, mix it and fill it in clean jars, try to fill it up more so that there is no room for air. Air will reduce the shelf life of the workpiece.

Green tomato lecho for the winter recipe

Required products:

peppers, green tomatoes, onions - each 1 kg
vegetable oil - 4-5 tbsp. l
garlic cloves - 6 pcs
salt - 1 tbsp. l
sugar - to taste (100 gr)

Cut the peeled with a medium cube vegetables - pepper, tomatoes, onions.
For 12-15 minutes, fry the onion until light brown, add pepper and green tomatoes to it, salt, add sugar.
After boiling the vegetable mass for 5 minutes, put the chopped garlic there. Cook vegetables for 20-25 minutes.
We do not remove from the stove, but immediately fill the jars with boiling lecho, close with sealed lids, turn over, wait for it to cool.

Here's another lecho recipe, my recipe with my favorite home-style taste. The preparation is very simple.

I take tomatoes (3 kg), twist them with a meat grinder, boil for about 20 minutes over low heat. I cut into strips 1.5 kg. sweet peppers, add to the boiling mass, pour 0.5 cups sunflower oil, salt (2 tbsp. l.), add 200 gr. sugar, I continue cooking for about 20 minutes. At the end of cooking, pour 0.5 cups of table vinegar into the conservation.

Bulgarian lecho - recipe

Required:

red peppers, bulgarian peppers - 3 kg
tomatoes - 2 kg
garlic - 2 small heads
bitter pepper - 1 pod
greens (dill, parsley) - each bunch
vegetable oil - 250 gr
vinegar 6% - 125 gr
sugar - 4 tablespoons with a small slide
salt - 1.5 tbsp. l.

Shred the Bulgarian peppers into long pieces.

Skip garlic, hot pepper, tomatoes with a meat grinder, chop the herbs with a knife. By the way, it's great to take greens for cooking any kind of lecho. Now, parsley, dill are enough, they have a low price, and in winter greens are worth their weight in gold, besides, it is so useful in the cold season.

Combine all components at once, pour a mixture made from oil, vinegar, salt, sugar, boil for 30-35 minutes. Put hot in glass containers, twist.

You need to take 5 kg. ripe tomatoes-3 kg. peppers, cut into strips, apples and carrots, 1 kg, 0.4 kg. hot peppers, garlic on preference, sunflower oil.

Grind vegetables, with the exception of sweet peppers, mix and add to the peppers, chopped into strips, salt to taste, add oil, boil for 50 minutes, put in containers, twist. You can not cut the sweet peppers, skip along with all the ingredients, it will not come out lecho, but a spicy seasoning.

tomatoes - 2.5 kg
peppers - 1.5 kg
carrots - 0.6 kg
sugar, vegetable oil - each ½ cup
salt - 30 gr
table vinegar-100 gr

Grind the tomatoes with a food processor (meat grinder), chop the peppers into strips, grate the carrots with large cells, combine together, boil for about an hour, twist immediately, until they cool.

Products: 3 kg. tomatoes, each 1 kg. - carrots, onions, 2 kg. peppers.

Cut - onion, tomatoes, peeled peppers into strips, chop the carrots on a grater with a large mesh, mix, fill with a mixture consisting of 1 faceted glass of sugar, 1.5 tbsp. salt, 1.5 tbsp. sunflower oil, 1.5 tbsp. table vinegar, boil for 20 minutes. Directly from the fire, we put it in containers, not cooled down, twist it. Output - 11 jars with a capacity of 0.5 liters.

It will take 5 kg. peppers, 3 kg. tomatoes, 1 kg. onions, 50 gr. salt, 10 tbsp. sugar, 10 allspice peas, 10 pcs. carnations.

Twist the tomatoes with a meat grinder, 30 min. boil them down.
Cut the peppers into long strips.
Fry the onion chopped into half rings.
Salt the boiled tomatoes, add sugar, lower the strips of peppers, boil for 30 minutes. At the end of cooking, lay out fried onion... Lay the lecho boiling, immediately twist.

Cut sweet peeled peppers into wedges.

Then take tomato paste, dilute with water in a 1: 1 ratio. For every kg. tomato paste take 1 kg. chopped pepper, 50 gr. sugar, 30 gr. salt, cook for 10 minutes. The uncooled, boiling mixture is packed in jars, sterilized by 0.5 liters for 25 minutes, liter for 35 minutes.

On the shelves in stores, you can admire jars with beautiful labels, sometimes doubts arise, is there a need for homemade preparations? With age, I realized that cooking lecho at home for the winter is not a whim at all. Such winter preservation can be a decoration for any table, because it is natural. Especially if the blanks are rolled up with gentle methods, with a minimum of sugar and vinegar, without long heat treatment, and this applies not only to lecho.

Classic Lecho Recipe - Hungarian

Ingredients:

Green bell peppers - 1.4 - 1.5 kg.
Onions - 2 heads.
Tomatoes - 600 g.
Pork fat - 80 g.
Smoked bacon - 50 g.
Paprika - 5 g.
Salt to taste.

Preparation:

Peel the peppers and cut them lengthwise into 8 pieces.

Peel the tomatoes, cut into quarters.

Cut the onion into half rings.

Cut bacon into small cubes and fry it until transparent in fat (it is more convenient to do this in a saucepan).

Add the onion to the bacon. When it turns golden brown, add paprika, tomatoes, pepper, salt.

Simmer over high heat until some of the liquid evaporates, stirring occasionally. Cover, turn on low heat and simmer until tender.

The most common recipe for lecho for the winter is Bulgarian lecho

Products:

Bell peppers of different colors - 1 kg.
Tomato puree - 1 kg.
Salt - 1 tbsp l.
Sugar - 2 tbsp. l.

Preparation:

Chop the pepper.

From fresh tomatoes make mashed potatoes: grind them in a blender or through a meat grinder, and then boil the mass 2-3 times.

Add salt, sugar and pepper. Cook for about 30 minutes, stirring occasionally.

Lecho without vinegar - quick salad recipe

Ingredients:

Pepper - 2 kg.
Tomatoes - 3 kg (or tomato juice - 2 l).
Carrots - 2 pcs. (large).
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Carnation - 10 pcs.
Hot pepper - 2-3 pods.
Garlic - 300 g.
Allspice - 10 peas.

Preparation:

Cut the pepper into strips, grate the carrots on a coarse grater.

Remove the skin from the tomatoes, grind with a blender or through a meat grinder until puree.

Mix everything, add spices and bring to a boil. When it comes to a boil, cook for about 10 minutes.

Russian version of the lecho recipe

Pepper - 2.5 kg.
Tomato juice - 1 l.
Carrots - 500 g.
Salt - 1 tbsp l.
Sugar - 0.5 cups.
Vegetable oil - 0.5 cups.
Water - 0.5 cups.
Vinegar 70% - 1 tsp
Bay leaves, allspice peas - to taste.

Preparation:

Mix tomato juice with spices and boil for about 10 minutes, then put bay leaf and sweet peas, cook for another 10 minutes.

Dice the peppers and carrots, as for a salad, and add to tomato juice and spices and simmer for another 10 minutes.

Original recipes lecho

Lecho "Ogonyok"

Ingredients:

Bulgarian pepper - 1.5 kg.
Tomatoes - 2.5 kg.
Onions - 1 pc.
Garlic - 30 g.
Salt - 1 tbsp l.
Sugar - 2 tbsp. l.
Ground red pepper - 0.5 tsp.
Allspice ground pepper - 0.5 tsp.
Vinegar 70% - 1 tsp
Bay leaves - 4-5 pcs.

Preparation:

Chop the tomatoes and boil for 10 minutes (until foam appears). Rub the mass through a sieve to remove seeds from it.

Cut the onion into half rings, like for a salad, and the pepper into strips, mix the vegetables with the tomato puree.

Add all the spices and simmer over low heat until the pepper is soft.

Chop the garlic, add to the vegetables. Pour in 5 tbsp. l. vegetable oil... Take out the bay leaf.

Bring the mixture to a boil, immediately pour in the vinegar, stir and remove from heat.

Recipe lecho "Yummy"

Products:

Red bell pepper - 3 kg.
Green pepper - 1 kg.
Tomatoes - 3 kg.
Vinegar 9% - 0.5 cups.
Sugar - 2-4 tbsp. l.
Salt - 2 tbsp. l.

How to cook:

Grind the tomatoes until puree.

Cut the pepper into strips or cubes, as for a salad. Add it along with spices to tomato puree.

Mix everything and bring to a boil. Cook for another 30 minutes.

"Original" step-by-step recipe for lecho

Ingredients:

Pepper - 5 kg.
Tomatoes - 4 kg.
Vegetable oil - 1 glass.
Sugar - 1 glass.
Vinegar 9% - 2 tbsp l.

Preparation:

Grind the tomatoes. Cut the pepper into strips.

Pour tomato puree into a saucepan, put on fire. Add salt and sugar to the mass and bring everything to a boil.

After boiling, add pepper and oil, bring to a boil again and cook for another 30 minutes over medium heat.

Remove from heat, pour vinegar into a saucepan. Now the lecho is ready.

Unusual and delicious recipe: honey lecho

The "highlight" of the dish lies in the marinade, which gives this dish an unforgettable taste.

Sweet pepper - 5 kg.
Onions - 6-7 pcs.
Tomato juice - 2 tbsp l.
Vinegar - 100 ml.
Honey - 5-6 tbsp. l.
Sugar - 1 glass.
Salt - 100 g.
Bitter pepper - 1 pc.
Vegetable oil - 200 g.

How to cook:

Cut the pepper into strips (you can cut it into 4 pieces). Cut the onion into rings, as for a salad.

Prepare the marinade: mix tomatoes, vinegar, honey, bitter pepper, salt, sugar, vegetable oil and put on fire. Boil.

Put the vegetables in a boiling marinade and cook for 10 minutes without stirring.

The lecho is ready. Now you can put it in pre-sterilized jars, fill it with hot marinade and roll it up.

Simple lecho recipes for beginners

The simplest recipe: "lazy" lecho

Ingredients:

Bulgarian pepper - 1 kg.
Tomatoes - 3 kg.
Sugar - 1 glass.
Salt - 2 tbsp. l.
Garlic - 3 cloves.
Vinegar 9% - 2-3 tbsp. l.

Preparation:

Prepare the peppers as usual, add 1.5 kg of tomatoes to it and place in a saucepan. You can add 1 glass of water if the tomatoes are not juicy. Put on fire.

Bring to a boil and simmer over very low heat for 10 minutes, stirring constantly.

Cut the second part of the tomatoes into cubes and add to the rest of the vegetables. Mix.

Then pour sugar and salt there and cook for 25 minutes.

Add crushed garlic and vinegar. Cook for another 5 minutes.

Hungarian lecho: simplified version

Products:

Pepper - 3 kg.
Tomatoes - 4 kg.
Onions - 3 kg.
Ground red pepper, salt to taste.
Ground paprika - 1 tbsp l.
Vegetable oil for frying.

How to cook:

Prepare vegetables as usual.

Fry onions in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.

Then again put on fire for 5 minutes and simmer with pepper over medium heat for 10 minutes.

Add the tomatoes and simmer for another 5-10 minutes, stirring occasionally to prevent the vegetables from burning.

Reduce heat to low, season with salt and seasonings and simmer for 10 minutes, covered with a lid.

How to serve lecho

This dish can be served as a complete dish or as a side dish.

In Hungary, it is eaten as an independent dish, stirring eggs in it. This is quite reasonable, since Hungarian lecho usually contains meat products. In Germany, it is served as a side dish for fried sausages, sausages or grilled meats. And in Russia - as a salad for porridge, mashed potatoes or meat. Lecho goes well with rice, buckwheat, wheat porridge as well as boiled potatoes and French fries. This type of preservation will enhance and enrich the taste of any main dish.

In any case, lecho is very tasty dish... And its bright appearance will definitely increase your mood and appetite. In addition, vitamins are stored in it, in particular vitamin C, beta-carotene, as well as potassium, which are rich in vegetables that make up lecho. But in winter, it is very important to consume as many vegetables as possible in order to make up for the lack of essential vitamins. Home preservation in this matter - a great helper.

A recipe for a lecho made from peppers and tomatoes, zucchini or eggplants, cooked at home for the winter from bell pepper - this is not the same lecho that is sold under the guise of a wonderful snack (sauce) in a store. In the homeland of lecho - in Hungary, this dish is prepared exclusively from peppers and tomatoes. But, despite the minimalism, local chefs turn it into delicious side dish, which is usually served with soft white bread, pasta or meat products.

Today, almost every housewife has her own, branded recipe for making lecho, which she gladly shares with households and guests. At the end of the warm summer days, we will pick up sweet ripe bell pepper in our own garden, and add sunny tomatoes and spices and spices (in extreme cases, all this can be purchased on the market) and bright, with unique aroma, lecho is ready.

In this article, we will share lecho recipes for the winter. Lecho recipes with photos tested by experienced chefs and dozens of readers are in this section. Lecho - classic dish with dozens of perfectly different recipes and variations; every culinary specialist is convinced that it is he who knows how to cook lecho for the winter correctly.

In reality, the only true recipe for lecho simply does not exist, therefore making lecho at home is a process that can be approached creatively. Choose from the following lecho recipes the ones that are closest to you, feel free to make your own adjustments to them and cook the lecho with your own hands!

How to cook pepper and zucchini 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 pepper and tomato 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:

Homemade lecho from pepper and tomato should not be cooked for too long. Vegetables should remain harsh and not decay;
For conservation, it is recommended to use only ripe tomatoes;
When adding spicy herbs to the salad, it is worth remembering that basil, parsley, marjoram, cilantro (in dried form) are in perfect harmony with bell peppers and tomatoes. It is better to add herbs to the dish shortly before cooking;
The denser the tomatoes, the tastier the bell pepper will be.

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.

Each housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve such lecho as a side dish, in any case you will lick your fingers. So the processing of the crop ends, it is at this time that many are planning to prepare lecho.

Recipe for lecho from bell pepper and tomato "You will lick your fingers"

Ingredients:

Sunflower oil - 150 g;
Sweet peppers and tomatoes - 2 kg each. each;
Salt - 50 g;
Sugar - 100 g;
Table vinegar - 2 tsp

Cooking method:

Peel the bell peppers from the tails, seeds, partitions, cut into rings about 1.5 cm;
Skip the tomatoes in the combine, they should turn out to be a homogeneous mass, pour them into a saucepan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
Send the pan over medium heat; it takes 30-40 minutes to cook, sometimes stirring can be done. The pepper will sink to the bottom of the pot as it cooks;
You can not sterilize the cans, but burn them in the oven. Before burning, wash the jars thoroughly, dry slightly, place in a cold oven, turn on the temperature of 200 degrees, hold for 15 minutes. This will be much faster, be sure that all microbes will die at this temperature immediately;
Transfer the hot lecho to cooled jars, roll up with boiled lids, turn over and wrap with a warm towel. Bon Appetit!

At home, the preparations are the most useful for the body, and it has been scientifically proven that the vegetables are the best those grown in the region of your residence. And there is no need to talk about savings here, bell peppers are inexpensive in season, but try to buy it in winter! You can pamper yourself with exotics, but why do we need someone else's expensive pepper when we have our own, without chemicals and several times cheaper than foreign ones.

Pepper and tomato lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe, purchase required list ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure, otherwise the taste and appearance of the output dish will be spoiled.

Remove the stalk from the matching peppers and remove the seeds using handy kitchen tools. And then we grind it at our discretion. Someone prefers to chop the peppers into strips along the entire fruit, someone smaller.

As for the rest of the vegetables included in the lecho recipe, they must be washed, dried, and, if desired, removed from the tomato. This is not difficult to do if the tomatoes are pre-poured with boiling water.

Spicy homemade lecho with onions and garlic

Sharp preservation will surely please fans unusual dishes... Recipe for hot lecho for the winter.

Ingredients:

Onions (large, white) - 1 pc.;
Garlic - 40 g;
Pepper (red or orange) - 1 kg.;
Vinegar - 1 tablespoon;
Chile or other red hot pepper(ground) - 1/2 tsp;
Tomatoes (dense, ripe) - 2.5 kg;
Bay leaf - 5 pcs.;
Sugar or light honey - 2 tablespoons;
Sunflower oil, odorless - 5 tbsp;
Salt - 1 tablespoon

Cooking method:

Rinse all vegetables well;
Grind the tomatoes in a meat grinder, and then cook on the stove until boiling;
Then the mass is kept for up to a quarter of an hour to cool everything down;
The resulting mixture must be separated from the skins and grains (use a sieve or attachment in the combine);
Add the rest of the ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
Return the workpiece to the stove, choose medium heat, stirring occasionally;
When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured;
Lecho blanks are laid out in sterilized glass jars, which need to be closed with boiled lids using a twisting machine.

In general, lecho is a Hungarian dish, not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from our usual sweet pepper salad in tomato filling... "World of Answers" has prepared for you the most delicious recipes lecho - from widely known to extraordinary. Have you decided to prepare lecho for the winter? Then get down to business!

Lecho is the indigenous representative of Hungarian cuisine. The indispensable ingredients in the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular food, does not have a specific recipe and can be adapted for any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian lecho.

Sweet pepper lecho - a classic recipe

Great universal recipe lecho for the winter! The optimal ratio of all incoming ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, delicious. How nice it is to get another jar in winter and taste this wonderful, and most importantly, natural product the whole family!

Ingredients:

Medium-sized onions - 4 pcs.;
Greens (cilantro, parsley or celery) - 3 bunches;
Ground black pepper - 1 tsp;
Tomatoes - 1 kg.;
Refined sunflower oil - 1 tbsp.;
Sweet bell pepper - 2 kg.;
Ground paprika - 1 tsp;
Fresh garlic - 1-2 heads (10 cloves);
Vinegar - 1 tablespoon;
Salt to taste;
Sugar - 1 glass.

Cooking method:

We clean the bell peppers, freeing them from seeds, rinse with water, cut into large pieces (about 4 parts). Also, into 4 parts, we cut the washed ripe tomatoes. Cut the onion into half rings;
Prepare a large saucepan with thick sides and bottom. Pour vegetable oil into it, wait until it warms up well, put the onion;
When the onions are translucent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes;
Now add the most important component of lecho - sweet pepper, and simmer everything in a closed saucepan for 5 minutes. Leave on the fire for another 10 minutes, stirring occasionally;
Chop the garlic, chop it with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped greens, ground paprika, black pepper, mix and bring the dish to readiness for 10 minutes;
We prepare jars for preparation: wash, sterilize. We put our lecho there, roll it up. It is advisable to put jars with lecho on the lids, wrap something warm and leave to cool for about a day at room temperature and our pepper and tomato lecho will be very tasty. Bon Appetit!

Lecho is one of those dishes that evoke the most positive emotions in many food lovers, since it can be very different and you can cook it for every taste. The classic recipe for lecho is very simple to prepare. The recipes collected in this section will help you to make a delicious lecho just for fun or for the winter, with which to learn how to cook lecho so that it will be praised by everyone who tries - as easy as shelling pears!

A simple recipe for pepper and tomato lecho

Ingredients:

Bulgarian multi-colored pepper - 1 kg.;
Tomatoes - 1 kg. or tomato paste - 500 g.;
Sugar - 2 tablespoons;
salt - 1 tablespoon

Cooking method:

Vegetables are peeled, cut into squares;
Tomatoes (tomato paste) are stewed over very low heat until well cooked;
After that, the rest of the products are placed in a container with future conservation;
If the mass turns out to be too thick, then it is diluted with water;
The dish is stewed for half an hour, constantly stirring;
The workpiece is poured into cans and rolled up.

Cook classic lecho recipes with tomatoes, bell peppers, onions, carrots, zucchini and even eggplant. This popular Hungarian dish is one of those delicious winter preparations, carefully preserving the delicate aroma of vegetables ripened in the sun. Despite the variety that characterizes the existing lecho recipes, its main traditional ingredients are ripe tomatoes, onions and bell peppers.

To prepare Bulgarian lecho from tomatoes, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future harvest will both taste unusual and look more attractive.

Chop the pepper different ways: it is more convenient for some housewives to plan it with straws, for others - in cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best are listed below. For example, novice housewives will undoubtedly like such a lecho recipe, which assumes a minimum of time and effort.

Recipe for bell pepper lecho for the winter with tomatoes

Zucchini lecho with carrots and tomatoes

Slightly sweet light dish, containing a large amount of nutrients, can be prepared for future use. If your goal is winter preparations, prepare the required number of cans and sterilize them. The attitude to zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to a dish.

The fact is that zucchini has a neutral taste. But on the other hand, this quality helps to combine it with absolutely any food, because in the process of cooking, stewing or frying, it easily absorbs their taste and aroma. During the mass harvest of zucchini, their price drops sharply. Therefore, the hostesses successfully canned it: pickle, salt, prepare all kinds of salads and snacks for the winter. Zucchini lecho is one of the winning options for such blanks.

Ingredients:

Zucchini - 3 kg.;
Carrots - 500 g;
Tomatoes - 2 kg.;
Onions - 500 g;
Ground black pepper - to taste;
Vinegar - 100 ml.;
Sweet pepper - 500 g;
Sugar - 1 glass;
Vegetable oil - 300 ml.;
Salt to taste.

Cooking method:

1. We begin to prepare our lecho from pepper and tomato - first we peel peppers, carrots, onions. Peel and cut the zucchini - into small cubes, the onion - into larger cubes;
2. Pass the tomatoes through a meat grinder to obtain mashed potatoes, in which lecho will be stewed, grate carrots, cut bell peppers into strips;
3. Place the onion in a saucepan and lightly fry in vegetable oil, then add the zucchini, tomatoes, pepper;
4. Next, salt our pepper and tomato lecho and add sugar. Vegetable mix mix thoroughly and simmer over low heat for an hour;
5. Make sure that the mixture does not burn, stir well periodically. At the end, add vinegar and remove from the stove after 5-7 minutes. It remains to lay out the finished lecho in sterilized jars and roll up with metal lids. Turn the finished jars and wrap them in a warm towel. Bon Appetit!

Zucchini lecho for the winter: the subtleties of cooking

So that lecho does not turn into squash caviar, the zucchini does not need to be ground too much. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
So that there is no skin in the tomato filling, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water... The skin is very easy to remove from such tomatoes;
For lecho, young zucchini with a length of no more than 20 cm and a weight of 130 - 150 g are selected. Such zucchini have a thin skin and tender crunchy flesh. Zucchini should be fresh, not sluggish, without signs of spoilage. It is advisable that they do not have seeds;
Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, like the entire inventory. Banks are first washed with soda, and then necessarily sterilized over steam, in an oven, or immersed in water and boiled. The lids must also be sterilized;
Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are put in this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaves, vinegar;
For a liquid base lecho, ripe, fleshy tomatoes are used. They are ground in a meat grinder or grinded on a grater. The last option is good because the peel of the tomatoes remains on the grater, and the tomato mass is tender and homogeneous;
Bell peppers are put in zucchini lecho in such an amount that it does not dominate the rest of the ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
Vinegar in lecho must be present. It is a good preservative and also adds harshness to a bland vegetable like squash.

Pepper and carrot lecho

One more uncomplicated recipe preparation of a popular Hungarian dish. All the ingredients that make up it are readily available in our country throughout the year.

All that is needed is to purchase them and spend a couple of hours making lecho. But the result will delight all the inhabitants of the family. This lecho can be served either alone or with hot potatoes, rice, pasta.

Ingredients:

50 pieces of bell pepper;
Tomato juice - 1.5 l.;
Vegetable oil - 250 g;
Sugar - 200 g;
Onions - 1.5 kg.;
Carrots - 0.5 kg.;
Vinegar 9% - 1 glass;
Salt - 3 tablespoons

Cooking method:

We select the fleshy, juicy fruits of the bell pepper. Remove stalks and seeds and cut into strips (not too thin). Chop the onion in half rings, rub the carrots on korean grater, you can also grind it in a combine;
We load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. We put on the stove and simmer vegetables for about 30 minutes from the moment of boiling. The fire doesn't have to be strong. Do not forget to stir;
We wash the cans, pour over boiling water, hold them in a hot oven until the moisture completely evaporates and put lecho in them. Seal with boiled lids, turn over and leave to cool. Then we put it in a place for storing the blanks. The pepper and tomato lecho is ready!
Bon Appetit!

Video "Recipe for lecho from Bulgarian lecho and tomato"

In this article, we will make recipes from familiar tomatoes and peppers. The wonderful taste of lecho prepared today will retain its flavor until winter.

In winter, the workpiece finds its place on festive table, it is put to the second courses, as an additional side dish.

And I like to dip the meat dumplings in a plate with lecho, and then drag the pepper itself onto the tongue in addition. We always take this preparation with us to a picnic in early spring.

Bell pepper lecho and tomato for the winter

My girlfriends love making vinegar. for its more stable rich taste and say: classic recipe.

Ingredients:

Tomatoes - 2 kg
Pepper - 3 kg
Vegetable oil (odorless) - 250 ml
Sugar - 200 g
Salt - 2 tbsp. spoons
Vinegar 9% - 100 ml (70% - 12 ml, 6% - 150 ml)

Preparation of the recipe:

We pass the prepared red tomatoes through a meat grinder with a fine grid.

Put the skipped tomatoes in a cauldron or any other large saucepan.

We add here: sugar, salt and vegetable oil. We mix everything well and put on a small fire, so that while it boils, we have time to cut the pepper.

We clean the pepper from seeds, cut it lengthwise into 4 parts and cut into strips of 5 - 6 mm.

Chopped whole pepper strips are ready.

By this time, our tomatoes were boiling.

We lower all the chopped peppers to the tomatoes in the cauldron.

Mix everything well and bring to a boil.

After boiling, make a small fire and cook for exactly 20 minutes. Stir during this time 2 - 3 times. 5 minutes before the end of cooking, add 100 g of vinegar, mix well and cook.

After the end of cooking lecho, take half-liter jars (sterilized), put a funnel on top and fill them to the top with hot mass.

Then we close the jar with a lid and roll it up with a seaming key.

One jar of lecho is ready for the winter.

So we fill other half-liter jars and roll up the lids. We got 8 cans. There is no need to turn over the banks.

We just wrap the jars in a blanket until they cool completely. The recipe is complete. We are looking forward to the winter.

Tomato and pepper lecho - no vinegar for the winter

This vinegar-free recipe is my absolute favorite.

We will need:

Preparation of the recipe:

Cut the peeled and washed peppers into strips.

We cut the pepper and this is how it looks.

We put it in a large saucepan, in which we will cook it with tomatoes.

Cut the tomatoes into slices.

We chopped 3 kg tomato, 1.5 kg in each plate.

We lower one plate with chopped tomatoes to the peppers.

Rub it on a medium grater and put it with tomatoes and peppers.

Then add sugar and salt. Mix everything well.

Now we put all this mass to stew for 10 minutes on low heat. At the end of 10 minutes, add the second plate of tomatoes.

After that, we continue to simmer for another 30 minutes.

When the lecho is ready, pour it into clean cans and

roll up for the winter.

The recipe for those who like to eat food without vinegar for the winter is ready.

Pepper and tomato lecho - minced with carrots

We will need:

3 kg of tomatoes
1 kg of carrots
1 kg sweet pepper
2 hot peppers
4 heads of garlic
marinade (look during cooking)

Preparation of the recipe:

Pass the tomatoes through a meat grinder.
Pass the carrots through a meat grinder.
Combine skipped tomatoes with skipped carrots and cook in a saucepan or cauldron for 1.5 hours.
At the end of boiling, put: minced 1 kg of sweet pepper, 2 hot peppers and 4 heads of peeled garlic. Cook for 10 minutes.
Then we cook the marinade: 250 ml of water, 250 ml of vegetable oil, 250 g of sugar, 2 tbsp. tablespoons of salt, bay leaf, peppercorns, 1 tbsp. a spoonful of vinegar.
Pour the marinade into the prepared mass and cook for another 15 minutes.
Pour the hot mixture into prepared jars and roll up.

Bon appetit in the winter!

Pepper lecho recipe with tomato paste - video

Tomato paste is a great substitute for rolled tomato paste. The workpiece will be tasty and fragrant.

As you can see, the recipe is pretty simple and delicious. The season is in full swing, be in time.

How to cook lecho: from peppers, tomatoes, onions and carrots - video recipe

Check out the classic recipe for making vegetables.

If you carefully read the article with recipes, this is enough to cook lecho and see it at the dinner table in winter.

The aroma of delicious home can remind a person of warm sunny summer days. And lecho - a popular dish of Hungarian cuisine - is one of such delicious winter preparations, carefully preserving the delicate aroma of vegetables ripened in the sun. Despite the variety that characterizes the existing lecho recipes, its main traditional ingredients are ripe tomatoes, onions and bell peppers.

For the preparation of lecho, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future harvest will both taste more unusual and look more attractive. Peppers are cut in various ways: it is more convenient for some housewives to plan it into strips, for others - into cubes, slices or small pieces - it all depends on their own preferences.

Of the most popular lecho recipes, the best are listed below. For example, novice housewives will undoubtedly like such a lecho recipe, which assumes a minimum of time and effort.

For him you will need:
- 2 kg of Bulgarian juicy pepper;
- 2 kg of ripe juicy tomatoes;
- 0, 5 tbsp. vegetable oil;
- 0.5 cups of 6% vinegar;
- salt, sugar, allspice to taste.

The pepper is washed, peeled of stalks and seeds, then cut into neat slices (slices, half rings or rings - your choice).

Then heat half a glass of sunflower oil in a large frying pan and fry the pepper in it until half cooked.

The processed tomatoes are passed through a meat grinder and the resulting mass is sent to the pan.

After that, the container with the tomato mass is set on fire, brought to a boil, pepper, salt and sugar (to taste) are added. The resulting mass is poured into pepper and boiled for 15-20 minutes.

About five minutes before the end of the cooking process, add 0.5 cups of vinegar and while still hot lecho are laid out in sterile clean jars.

Lecho with carrots

Amazing it turns out lecho with carrots, recipe which is described below. This delicious preparation can be used both as a stand-alone snack and as an addition to other dishes.

For cooking you will need:

3 kg of selected juicy tomatoes;
-2 kg bell pepper, cut into slices;
- 4 large carrots;
- 1 glass of refined sunflower oil;
-? glasses of sugar;
- 8 tbsp. tablespoons of vinegar;
- a couple of tablespoons of salt.

Tomatoes are scalded with boiling water and peeled, carrots are peeled and twisted through a meat grinder.

They send everything to the fire and boil for about half an hour, after which they add chopped pepper, butter, sugar and salt to the tomato-carrot mass.

All are boiled for about half an hour and vinegar is poured in five minutes before the end of cooking.