The usual lecho recipe for the winter. Pepper and tomato lecho - bell pepper lecho recipes

17.07.2020

Hello friends!

So the time has come when the vegetable garden is full of vegetables. And most importantly, the tomatoes and bell peppers are ripe. Do you understand what I'm talking about? We will make a cool and incredibly tasty preparation for the winter today. Namely, we will do it, because this salad is famous all over the world. And how many interpretations have already been invented, do not count.

Incidentally, this Hungarian dish has no exact proportions. In many countries, it is prepared in its own way, everyone uses their own vegetables and seasonings. Of course, the king is bell pepper, which is a must in the composition, as well as tomatoes or tomato paste with paprika. But everything else, like onions or carrots, is already a matter of taste and, as they say, for an amateur.

Just look at what a variety, what a kaleidoscope of lecho recipes from bell pepper exists, and with cucumbers and beans and even without vinegar. Count, do not count. And, do you remember how in the cartoon Masha and the Bear, the girl said: "Tasty, but not enough." So every year you have to lower a large number of blanks into the cellar, and then please your tummy).

I know you have your best variations of this famous appetizer too. Maybe share? I’ll only be glad.

By the way, not so long ago I heard that it is also called the Danube salad. Sounds cool. So you can cook this dish for your family for dinner today and say that you did something special.

The most delicious bell pepper lecho for the winter - you will lick your fingers

No matter how much you surf the Internet and look for all sorts of recipes, they all boil down to one that has taken root in our Russians. Yes, it is simple and completely uncomplicated, perhaps not truly the one that was given initially, but modified. About that one, I will prescribe the whole cooking process further. And now I invite you to get acquainted with such a small brochure, perhaps it will become your assistant and friend, or a lifesaver.

You can download this photo right now or post this post by clicking on the button social networks at the bottom of the article. This is a short poem that will show and tell the whole process in an interesting way. In general, it is easy to remember, and most importantly to repeat. Take note, you have not seen anything like this).

Well, the guests are happy, and you are happy to try. We pass directly to the detailed description, suddenly someone does not understand.

We need:

tomatoes - 2 kg
bulgarian pepper - 2.5 kg
sugar - 1 tbsp
salt - 1 tablespoon
garlic - 3 cloves
vinegar 9% - 1 tbsp
vegetable oil - 1 tablespoon

Stages:

1. First of all, you need to conjure over tomatoes. Wash them well with water, remove the stalk. Chop into pieces in any convenient way, there is no difference how they will be cut. Since they are immediately loaded into the bowl of the combiner or meat grinder to get tomato puree... Moreover, it will come out with a thick consistency.

It is best to put a special juicer attachment on the meat grinder. Then all the skin will go away by itself and will not fall into the total mass. Sugar and salt immediately. Stir and put on fire. As soon as the mass boils, add finely chopped garlic, plus vegetable oil and vinegar. Cook for about one half hour.

Vinegar can be added at the very end of the whole process, and not at this point, as it is written in the poem.

2. In the meantime, tackle the main king of this dish. Wash the bell pepper and cut the stalk, remove the seeds and veins inside the fruit. Chop into rectangular pieces.

3. And now it's time to take and add vegetables to the stewed red mixture, which is already very fragrant and tasty. Be sure to try the taste, if it is sour or, on the contrary, sweet, then add free-flowing ones at your discretion. Cook for another 40 minutes and if you decide to add vinegar now, then just 5 minutes before turning off, do it.

4. There is no need to cool the finished salad. Take clean, sterile jars and immediately place the workpiece in it. Screw the metal lid back on and turn the container upside down. Wrap up with a towel and wait complete cooling.

Important! Be sure to turn the cans over, as in this case, sterilization will pierce the can once again, and also check the strength and tightness of the lid. Anything can happen, sometimes a batch of caps comes across with a marriage, then the gum will burst, then the thin metal will shrink from the heat.

In general, it is better to wait about a day, and only then lower it to the cellar and a cool place without sunlight.

Cucumber lecho for the winter - an incredibly tasty preparation

Who would have thought, but it is lecho with cucumbers that has recently eclipsed our everyday table. Of course, we are happy to make it with zucchini and eggplants, by the way, sometimes we add rice even more satisfyingly.

Well, if you want even more juiciness and a little crunch, then take this option into your piggy bank.

Elderly people always say this, if you want your family to be always strong, cook more lecho, and use this particular option. Like there is some kind of mysticism in this. I don’t believe in all this, but I still listen, and how else.

In short, the husband sits in delight and licks his fingers, and the children simply cannot be torn off by the ears. What else is needed for the hostess? Correctly good and tasty recipe.

We need:

bell pepper (sweet) - 1 kg
tomatoes - 1 kg
cucumbers - 1 kg
carrots - 0.5 kg
bow - 3 heads
garlic - 10 cloves
dill - 1 tablespoon
bay leaf - 2 pcs.
vinegar (70%) - 1.5 tsp
salt - 0.5 tbsp
sugar - 1 tbsp
vegetable oil - 1 tbsp.

Stages:

1. This option is interesting because you have to first fry the Bulgarian pepper in a pan with vegetable oil. To do this, take a good skillet with a thick bottom, preferably pour in the oils and place on the stove. Once the oil is warm, add the bell pepper rings. First, of course, rinse it and remove the seeds, cut it in the original way, you can simply into thin strips.

Fry the stove on medium setting for about 20 minutes, stirring occasionally. And then transfer it (without oil) to the vessel in which you will continue the rest of the cooking.

2. Now take the rest of the vegetables, chop the tomatoes into small pieces, while removing the skin or do not remove, you can do it, so and so. Add everything to the peppers.

3. Then chop the greens into thin circles and also send them to the container where there are already two vegetables.

4. In the pan in which the bell peppers were fried, fry the carrots again (grate them on a coarse grater). Squeeze garlic to her for aroma and piquancy. Fry for 15-20 minutes until tender.

5. After the carrots in the same pan, sauté the onions, cut into rings, separately. Once it becomes translucent, also remove from heat and add to all the other ingredients.

6. Now the most important thing remains - it is to mix all the ingredients in one large saucepan. Add a little more vegetable oil (1-2 tablespoons), sugar and salt. Try it. Simmer over low heat under closed lid about 1 hour for the tomato juice to evaporate, and so that the lecho is not so liquid.

During the cooking process, it is often necessary to stir with a wooden spatula, and make sure that nothing burns, otherwise there will be an unpleasant aftertaste.

Pour in vinegar before finishing, stir. And add lavrushka 5 minutes before turning off.

Once the salad is ready, place it in sterile glass bottles and roll under iron cover... Turn the workpiece over and put on a fur coat to keep the heat for a whole day. And then store in a cool place. Well, it turned out amazingly beautiful, and very tasty. Bon Appetit!

Eggplant, pepper and tomato lecho - the most delicious recipe

Now consider another one a budget option who settled in our kitchen. In the season of vegetables, you can take blue ones and add them to this appetizer. But, if you are a fan classic options, then go to the beginning of the article. In any case, success awaits you if you do everything as prescribed.

Interesting! This combination of ingredients may remind you or everyone of the famous handsome man called

In general, remember the list and take action.

We need:

zucchini and eggplant - 1 kg each
Bell pepper Bulgarian - 4 pcs.
tomatoes - 1.5 kg
garlic - 13 cloves
onions - 4 pcs.
sugar - 1 tbsp.
salt - 1 tablespoon
sunflower vegetable oil - 1 tbsp.
vinegar 9% - 1 tbsp
black peppercorns - a pinch

Stages:

1. Prepare all the jars in advance, wash them with baking soda, and then sterilize. Rinse all vegetables in running water. And get started.

Take the tomatoes and chop them into small slices, but take not all, leave about 9 pieces aside. Add vegetable oil to the chopped tomatoes, plus all the sugar and salt. And immediately vinegar. Stir.

Place the bowl on the stove and bring the mixture to a boil; a lot of liquid should come out.

Cut the courgettes and eggplants into cubes, if you don't like the bitterness of the blue ones, you can soak them in salt water for 30 minutes after cutting, and then drain the liquid. Zucchini, if old, then remove the skin is imperative, if you take young ones, then it is not necessary.

Well, the tomatoes are boiling, bring in the zucchini and eggplants. Simmer for 10-15 minutes over low heat.

2. Next, chop the main and leading component - pepper into neat straws. Put in vegetable mix, stir and cook for another 9 minutes.

Then chop the onions into pieces or half rings. Do it at your own discretion. Pass the garlic through a press. Cook again for the same amount (9 minutes).

To cry less, put the onion heads in the refrigerator for at least a couple of hours.

3. Now chop those fruits (tomatoes) that you left into small cubes and add here, mix and cook for 15 minutes.

4. Finally, add black peppercorns for a fragrant aroma. Alternatively, you can use ground.

5. Spread the hot brew over the jars and tighten with twist lids or use a seamer and metal lids. These are the charming masterpieces that came out, do not forget to cover them with a blanket and let them cool completely. And in the morning, check each jar for leaks. Store in a dark and cool place.

Everything has passed, it took an hour, which means that the recipe is also quick. It turns out brightly, and the household is asked not to put one jar away. Indeed, with a young potato, such a snack goes into years, in general, another time bomb. Good luck!

How to make a lecho with tomato, pepper, carrots and onions

I think the answer is obvious if you still don’t know how to do it. Then you are very lucky))). You can refer to this story for help, in which the author thoroughly explains and shows everything.

To speed up the process, a blender is used here, so tomato paste or juice is not used, juicy tomatoes are taken. In general, I urge you to see you, click on the button and enjoy. After all, you will definitely like this combination of products, you will feel the very necessary relish. Which everyone in our Russia is called ... guess yourself).

Lecho - nothing tastier and is eaten away without waiting for winter. Bomb recipe

Do you want to do two in one? After all, lecho is a very versatile dish that can be eaten immediately in the form of a salad or, for example, filled with soup. How do you like the idea?

All the same, I have read a lot of useful information and found you represent exactly Hungarian version cooking, performed by Karoi Gundel (it was this man who was the founder of this Hungarian bomb-snack). In general, cook and you will fall in love with it if you dare to make this masterpiece at least once.

But before, in the old days, lecho was not made for the winter, but ate right away. It was later in the USSR that it became fashionable to prepare it for the winter. Well, now we do not change and are favorites of this bright and colorful canned snack.

Therefore, this time I propose to make this salad, and immediately weave it on both cheeks. I painted it in sufficient detail.

We need:

tomatoes - 3-4 pieces, if large or 6 pieces, if small
sweet pepper - 3 pcs.
onions - 3 heads
carrots - 2-3 pcs.
garlic - head
tomato juice- 1 tbsp. 200 ml or tomato paste diluted with water
paprika - 2 tsp
pork fat (better if semi-smoked) - 25-30 g
salt - 1 tablespoon
water - 2 tablespoons

Stages:

1. Wash all vegetables thoroughly in water, cut off the stalk from bell peppers and tomatoes. Exfoliate the onion and garlic. Then cut the turnip into half rings and the garlic into small cubes.

Onions must be immediately combined with lard, cut into small pieces. Fry in a skillet until the onion is soft and the bacon is transparent. Wow, and the smell is already coming.

2. By the way, as described in the book of those years, you can do it differently, first fry the bacon in a pan until transparent, and then add the onion and continue frying.

3. In the meantime, remove the seeds from the pepper and chop it up in a way convenient for you. Or like this, as shown in this picture.

4. Add the peppers to the onion and simmer over medium heat until it appears. golden brown and it will not become soft.

6. Carrots are best and faster to chop on a grater.

7. Put it also in a container, stir and begin to add salt and sugar to the dish. And to make the taste even more piquant and unusual, add ground pepper plus paprika, without it you will definitely not have the effect you want.

8. As soon as you see that the carrots have become soft, add tomato juice. You can add more water here if you are not satisfied with the consistency. Although now you have to evaporate to the density that you want to get. Try to make it not too liquid, but not too thick, because the most relish is, of course, in juice and peppers.

9. Well, that's all, your culinary work of art is ready. Eat with mashed potatoes and sausages. Happy discoveries!

How to prepare lecho with rice - a very tasty and simple recipe

Well, if your year is not very fruitful, then you can put rice in this appetizer to make it more and more satisfying. You can even say so, this recipe is a godsend, oh, yes, a wonderful frying pan.

For students, this economy option is simply necessary, because it immediately combines two in one, and a side dish or a lovely salad.

So, if there are such teenagers in your family, or you just decided on this experiment, then be sure to make a bigger batch.

We need:

ripe and juicy tomatoes - 3 kg
onions, carrots, bell peppers - 500 g each
rice - 300 g
vegetable oil - 1.5 tbsp.
granulated sugar - 1 tbsp.
salt - 1 tablespoon
ground black pepper - a pinch

Stages:

1. So, sort the tomatoes and cut them into halves. If the tomatoes are too large, then you will have to cut them into 6-8 pieces. It's up to you to remove or leave the peel. Sprinkle with salt after cutting. Cook over low heat for 30-40 minutes, remove the formed foam with a spoon.

Then immediately send the grated carrots and diced onions. Stir and simmer for 30 minutes.

Then add, as you guessed it yourself, the bell pepper with plastics, stir and continue the cooking process.

2. As soon as the structure and consistency of the salad starts to suit you, taste it, add sugar and you can add salt and black pepper.

3. Well, of course, pre-cooked rice, stir. Boil the mixture and pour in the vinegar.

4. Take a large ladle, it is important that it, like the jars, is sterile. Pack the vegetable mass in a container, close the lids with a key and place the containers on the other side. Wrap up in any unnecessary things and wait 24 hours.

Zucchini lecho with tomato paste and garlic

I think that when the fall season is in full swing, you need to get rid of the zucchini. Of course, you can preserve them or. Or you can happily add to this appetizer. Don't ruin the salad, that's for sure!

We need:

zucchini - 1 kg
red or yellow tomatoes - 0.5 kg
bell pepper - 0.3 kg
onion-turnip - 250 g
garlic - a couple of cloves
ketchup or tomato paste - 200 g
vegetable oil - 2 tablespoons
vinegar 9% - 1 tbsp
sugar - 3 tablespoons
ground black and red pepper optional
salt - 1 tablespoon

Stages:

1. Make from the most basic ingredients vegetable puree... To do this, peel the tomatoes from the skin, and free the pepper from the seed capsule and stalk. Chop all the ingredients, no matter how, and throw them into the blender bowl. Scroll until smooth and add sugar and salt immediately.

Start cooking on the stove, as soon as the mass boils, remove the foam with a special spoon. Once removed, move on to the next step.

2. Submit homemade ketchup or good tomato paste. Stir and add another ingredient, which is vegetable oil.

3. Put the zucchini finely chopped on plastic into the boiling aromatic mass. You can cut them into any shape, even into circles. They cook quickly in the region of 10 minutes, after active boiling.

And after that, you just have to chop the onion and garlic and add here, and boil almost until cooked (another 10 minutes). At the very end (in a minute or two), pour in, as always, if you did classic recipe vinegar.

4. Take half liter or liter jars and define the salad in them. Screw the lids back on and turn over the other side. Wrap in a blanket to cool completely. Store in a pantry or other cool place.

You can also cook such a seemingly unpretentious recipe with the addition of zucchini, and you can also do it without additional sterilization.

The classic recipe for lecho without vinegar for the winter

Well, friends do not depart from the classics, we take and do it according to such an old technology, and without a preservative, besides. I think many will like this option more than everyone else. Not everyone is somehow loyal to vinegar essence.

Take tomatoes and bell peppers in equal proportions, it will come out even cooler and better. Well, and of course, take them from your garden or garden plot, and not purchased with chemistry and all sorts of unnecessary "byaki".

We need:

pepper and tomatoes - 1 kg each
onions - 0.5 kg
vegetable oil - 1 tablespoon
salt - 1 tablespoon
sugar - 1.5 tbsp

Stages:

1. To quickly deal with tomatoes, cut them in two, but not in equal proportions. So it will be easier to remove the stalk, it turns out it will be on one side. Then pass them through a meat grinder. And put the container with tomato puree on the fire and it will start to boil before our eyes, cook over medium heat.

In the meantime, cut the peppers into four colors for super. Cut it into strips. Chop the onion in half rings.

Once the puree is lightly boiled down, add onions, bell peppers, salt, sugar and vegetable oil.

2. Place a lid on the saucepan and simmer over medium heat. And then the mixture is cooked for 10 to 20 minutes, depending on the cutting of vegetables. Remember to stir.

It is not worth digesting vegetables, but in general it is a matter of taste!

3. Put the hot lecho with bell pepper on sterilized jars. It is most convenient to use a funnel for this.

And put a knife blade under the bottom of the can so that the container does not burst from the temperature drop.

Cover the jars with lids and place in a saucepan (put a towel on the bottom), pour water and let it boil and bubble, that is, simmer for 5 to 15 minutes. The water temperature should be the same as the salad, pour over the "coat hangers".

4. And after the jars, take out with special tongs and tighten the lids. And then turn over at room temperature and put on unnecessary things. As soon as the workpieces are cool, transfer them to a cool place.

5. The output is as much as 2 liters. You can do more, then multiply the number of ingredients by two. Enjoy!

Pepper salad "Bulgarian Globe" as before in the USSR

Previously, such canned food was sold everywhere on store shelves during Soviet times. And when you remember the taste of those blanks, drooling starts to run.

It turned out that the recipe and that cooking technology are not so easy to get. But, I still found it. You will like this cooking method very much and you will feel exactly that taste, the taste of childhood.

We need:

tomatoes - 3 kg
vegetable oil - 1 tbsp.
salt - 2 tablespoons
carrots - 0.5 kg
pepper - 1.5 kg
onions - 2-3 pcs.
vinegar 9% - 1.5 tbsp.

Stages:

1. In a meat grinder, skip the tomatoes, add salt and vegetable oil. Boil the mixture for 15 minutes.

2. On a coarse grater, grate the carrots, chop the pepper into strips, and chop the onion into cubes. Now add carrots and 1.5 cups of vinegar to the boiling tomato mass. Cook for another 15 minutes. Add bell peppers and onions now. If you like spicy additives, then you can add cloves at your discretion, but this is purely an amateur, it was not added to the USSR before.

3. In general, cook for another 30 minutes, if there is not enough salt to taste, then add a little more.

4. All that remains is to fill the sterile jars while hot and roll them up under the iron lid. Lift the cans and turn over to the other side. Wrap and hold them for 24 hours. Here is such a miracle happened, cook for future use lecho and you will be gorgeous festive table.

Pepper and Carrot Uncle Bens

Enough interesting name, but everyone knows. Let's consider one of the options. Use this video for this. After all, this yummy makes you not only lick your fingers, but also a jar).

To be honest, there are just thousands of cooking recipes, I have selected the most budgetary and uncomplicated option, I hope you will like it too.

Lecho for the winter - the best recipe without sterilization

Well, now we have come almost to the end of the article and in the end I decided to show you another awesome cooking method. There is no need to add a lot of vegetables, the lecho will be without carrots and without onions and even without tomatoes, instead of them there will be tomato paste.

But, believe me, it's also very, very tasty. And on hastily sometimes it saves. Yes, and also, when the year turned out to be lean, so in general the recipe will come to the rescue.

We need:

sweet pepper - 2 kg
garlic - 4 cloves
tomato paste - 600 g
hot pepper - 1 pc.
cloves optional
ground pepper - a pinch
vegetable oil - 4 tablespoons

Stages:

1. Choose a high quality tomato paste on the market. Usually this is sold by Azerbaijanis in their tents. Or use your own natural paste.

2. So, immediately throw in the tomato paste, which should be thick in consistency. Place the black peppercorns and cloves. Place the container on the stove and bring to a boil.

As it happened, add the bell pepper cut into small pieces, stir. It should fall straight into this sauce. As soon as the mass boils, remove the foam. Pour in sunflower oil, add granulated sugar and salt.

3. Simmer over low heat for about 20 minutes. During this time, the pepper will become soft. Pour in the chopped garlic now and add hot pepper(put it as much as you like, at your discretion).

4. A couple of minutes before cooking, pour the vinegar essence into the mixture. And then take the jars rather and lay out the workpiece in them. They must be clean and free of cracks, as well as the lids. Cork tightly and airtight and put on coat. And after a day, lower it into the hole or store it in the cellar.

Here is such a charm came out, with an unusual note of cloves and a small speck. Enjoy!

Appetizer with beans and tomatoes for the winter

Verified and very tasty option, which is prepared exclusively with the addition of the bean "hero". In fact, you should try it too! It's worth it, believe me. And I just want to wish you and say, eat to your health!

We need:

at the outlet 5 l

sweet pepper - 1.5 kg
Lima beans - 500 g
tomatoes - 3.5 kg
granulated sugar - 1 tbsp.
table salt - 2 tablespoons
vegetable oil - 1 tbsp.
vinegar 9% - 150 g

Stages:

1. Take any white beans, not necessarily the Lima variety and soak it in water overnight. And in the morning you get up, drain the water and pour in a new one, boil the beans in it. It is important not to digest it so that it does not turn into porridge.

You need to pass the tomatoes in a food processor or through a meat grinder, blender. In general, what is, then use. Once the tomato puree is done, chop up the bell peppers. This can be done in any shape, for example, with squares or blocks.

2. When everything is ready to work, take a large saucepan with high edges and start creating. First, bring the tomato puree to a boil, and then add sugar and salt. Stir. Add the peppers and cook for 15-20 minutes, stirring over low heat.

Then add the beans and simmer for another 8-10 minutes, and then pour in the vinegar and simmer for another 2 minutes.

3. And then everything, as always, take clean cans and lids and send the prepared brew. Unfold the containers with the other side and wrap them with a blanket. And as the salad cools completely, check all the blanks for leaks. Well, it remains to go down to the basement. Good luck!

That’s all my friends. So many recipes for lecho from bell pepper have turned out, you probably have not seen so many. After all, we cooked it with carrots and onions, and even without these ingredients. They made preparations with zucchini or eggplants, because these vegetables also fit perfectly here. And for the most gluttonous, ah-ha even showed options with rice and beans. In general, as they say, choose and do!

And then do not forget to share your opinion, feedback and click the class and like the article. All the best and most positive to all. See you, bye!

Bright and fragrant bell pepper lecho is a real delicacy. Cook for the winter with tomato paste, onions, carrots, tomatoes.

This is a very simple recipe for making lecho for the winter. It is easy to prepare, and in winter you will delight yourself with a delicious salad.

Tomatoes - 2 kg
Bulgarian pepper - 1 kg
Carrots - 350 gr
Onions - 350 gr
Vegetable oil - 150 ml
Sugar - 130 gr
Salt - 1 tablespoon
Vinegar 70% - 1 tablespoon (9% - 100 ml)

Wash the tomatoes and cut into wedges, removing the heart and rotten casks, if any. Pass them through a meat grinder or blender until puree. Transfer them to a saucepan. Add salt, sugar, oil, and vinegar. Put on fire and simmer for 5 minutes after boiling.

Peel and grate the carrots. Add to the tomatoes and cook for another 15 minutes.

Cut the onion into half rings. Pepper grains and cut into cubes. Add in a saucepan with our lecho and cook together for 30 minutes.

In the meantime, the vegetable mass is being cooked, sterilize the cans and lids in any way convenient for you.

Put the prepared salad in sterile jars, roll it up, turn it upside down and wrap it with a blanket until it cools. Then store in a cool, dark place. And in winter, enjoy delicious lecho.

Recipe 2, step by step: bell pepper lecho for the winter

Very bright aromatic and incredible delicious salad"Lecho", practically does not know the competition on the winter table. Many people love him and of course try to stock up on it. healthy dish for the winter.

Bulgarian pepper - 800 gr
tomato paste - 500 gr
water - 250 ml
garlic - 4 cloves
sunflower oil - 2 tbsp. l
vinegar - 2 tbsp. l
sugar - 1 tbsp. l
peppercorns - 5-10 pieces
allspice - 5-7 pieces
bay leaf - 1 piece
salt - 1 tbsp. l.

The first step is to cut the pepper in half and remove all the seeds from it. Then we chop it into small slices.

Then put the tomato paste in a deep bowl and dilute it with water. Pour into a cup of pepper, add bay leaves, allspice and peas.

We put on medium heat, add salt, sugar and cook for about half an hour, while not forgetting to stir occasionally.

Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Squeeze out 4 cloves of garlic using a press and add a piece if desired hot pepper... Cook for another 15 minutes and lay out the finished lecho in sterilized jars and roll them up with lids.

We turn the cans over, cover with a warm blanket and leave them in this position until they cool completely.

Recipe 3: bell pepper lecho - lick your fingers

A cure from big pepper for the winter, this delicious vegetable snack is present in every home warmer. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a kind of canned salad that came to us from Hungary and has won success in many European countries.

From the article you will learn how to cook delicious bell pepper lecho at home, its recipes are extremely simple.

This canned salad, will decorate both everyday and festive tables. Plus it's a healthy supply of vitamins for a whole year. Enjoy cooking!

2 kg pomidopov
1 kg pepper
5 handwritten onions
150 ml of butter oil, without filling
1 st. caxapa
3 st. l coley
50 ml vinegar
laurel sheet
pepper and pea

We cut the finger in half, take out the middle, wash and apply. You can cut it as you please, everything depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

We pass through the meatball of the pomidopa, about 2 kg, you should get 3 liters of ready-made tomato. It is better to choose flesh, so that the sauce is not too liquid.

We put the tomato on the stove, but the pot should not be full, so as then we will add the onion and pepper.

Soak the tomato, cut the onion and pass it on vegetable oil. We do not bring to the golden color, just to the transparency, we constantly stir.

When the tomato has boiled, add onion, salt, caxap and vinegar to it, and leave to simmer on a slow fire for 15 minutes. Then we load there a chopped pepper, a sweet and black pepper (pea 10) and a few laurel leaves (2-3 pcs.).

We brew for another 15 minutes, pour over prepared jars and close. From the given volume of preparations, you will get 6 bottles of half a liter. Banks, before placing them in the treatment, must be sterilized.

For the best treatment, half-liter cans are used, as is enough for one family dinner. Bon Appetit!

Recipe 4: bell pepper lecho with tomatoes

3 kg of sweet pepper. Seasonal vegetables are recommended.
100 ml sunflower oil.
2 kg of fleshy tomatoes.
2 tablespoons salt.
100 grams of sugar.
2 tablespoons vinegar.

First, you need to wash the peppers well to avoid the risk of infection. You can cut at your own discretion. As you like.

Tomatoes also need to be washed, butt cut out, and cut into convenient wedges.

Tomatoes divided into pieces must be passed through a meat grinder. You can also use a hand blender or mixer.

Pour the required amount of salt, granulated sugar, to taste, as well as refined sunflower oil into the tomato puree. Spicy tastes lovers can add hot peppers.

At the next stage, add pepper to the pan, stir and cook after boiling for about half an hour. Reduce the heat to a minimum to keep the pepper crisp.

As you might have guessed, it is important to add vinegar at the end of cooking. Mix everything and cook for no more than five minutes.

I hope you have already prepared the banks, that is, sterilized. Put in a container, prepared lecho, hot. Tighten with a key, turn over and put aside in a dark place. The salad can be stored in the apartment.

Recipe 5: bell pepper and carrot lecho (with photo)

Tomatoes - 3 kg
Pepper - 0.5 kg
Onions - 0.5 kg.
Carrots - 0.5 kg.
Vegetable oil - 250 ml.
Vinegar 9% - 200 ml.
Sugar - 200 gr.
Salt - 100 gr.

We use homemade tomatoes, they have a thin skin, so we do not remove it. Beforehand, all the vegetables are washed. Peel the onions and carrots.

Cut the tomatoes into large slices.

We took multi-colored peppers. We clean it from the stalks and seeds with partitions. Cut the peppers into strips and send them to the tomatoes.

Rub the carrots on a grater for korean carrots... Well, if there is no such, we rub on a coarse ordinary grater. We also send carrots to tomatoes and peppers.

Cut the onion into half rings and add to the vegetables.

Put vegetables on fire and bring to a boil. After the salad has boiled, cook for another 20 minutes.

After 20 minutes add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

During this time, we sterilize the jars and put the hot lecho into hot jars. We turn the cans over with the lids down. Do not place cans on a table, and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.

We let the banks cool down and send them for storage. We take it out in winter, enjoy the smell of summer. Bon Appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's make a lecho with tomato paste for the winter today, I propose to make it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors, with yellow bell peppers it will turn out juicy, bright and beautiful, well, and, of course, delicious. We'll use good tomato paste as a basis, ideally homemade tomato paste, but store-bought paste works as well. Lecho can be served as an appetizer; lecho will also make each of your dishes special, it is worth adding a couple of tablespoons of lecho to the stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I'm sure they won't stand idle for sure.

water - 0.5 l,
tomato paste - 100 g,
bulgarian pepper - 1 kg,
onions - 2 pcs.,
carrots - 1 pc.,
salt - 0.5 tbsp.,
sugar - 4-5 tablespoons,
vinegar - 30 ml,
vegetable oil - 50 ml,
garlic, hot pepper - to taste.

Prepare a saucepan or stewpan in which our lecho will be cooked. Pour half a liter of clean filtered water into the container, add tomato paste, mix everything well until smooth.

Clear bell peppers from seeds, remove partitions. Rinse the peeled pepper halves, cut the pepper into large pieces or cubes. Transfer immediately the slices to a saucepan with a tomato base.

Peel carrots and onions, wash and dry vegetables well. Cut the onion into half rings, cut the carrots into small cubes. Transfer vegetables to a container with all ingredients.

Add salt, sugar, vegetable oil to the saucepan. Transfer the container to the fire, bring to a boil, reduce the heat, the liquid should gurgle slightly. Cook lecho for one hour.

At the end of cooking, add a serving of 9% vinegar to the lecho, add hot pepper and garlic if desired. Boil for an additional half minute.

Arrange the lecho in pre-sterilized jars, immediately tighten the jars hermetically to the lids and put them upside down, cover with a blanket and leave for a day. After a while, transfer the workpiece to the cellar.

Recipe 7: bell pepper and onion lecho (step by step)

For me, this is the most delicious lecho you can think of. This juicy, tender and fragrant vegetable snack contains all the colors and tastes of a sunny summer. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes go well in this lecho, which we will prepare with you for the winter.

sweet pepper - 1 kg
tomato - 1 kg
onions - 400 gr
carrots - 400 gr
sugar - 100 gr
vegetable oil - 100 ml
salt - 1 tablespoon
table vinegar 9% - 2 tablespoons
bay leaf - 2 pcs
allspice - 5 pcs

The recipe for this simple and delicious lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable (I have sunflower) oil, 9% table vinegar, sugar, salt, bay leaves and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crumple them - you still chop them. From spices, you can also add a couple of cloves buds, but this is optional. By the way, although vinegar is used in this recipe for lecho, you can neglect it or add less (although 2 tablespoons is not much for such an amount of vegetables).

So, first of all, let's get to the tomatoes. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Then grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.

But I was too lazy to collect it, and then wash it, so I just punched the tomato slices with a submersible blender right in the pan (I have a 4 liter capacity), in which the lecho will be prepared for the winter. The result is literally 30 seconds, and there is no need to peel off the skin.

Add salt, sugar, allspice and lavrushka to the tomato puree (we can say that this is juice with pulp). If you want the lecho to be spiced, add hot peppers, but I never do that. For me lecho is tender appetizer, not sharp at all. We put the saucepan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Do not forget to stir the tomatoes.

In the meantime, let's get to the rest of the vegetables. We clean the onions and carrots - we need both of them 400 grams in peeled form.

Onions can be sliced at will, but I prefer the slices to feel in the finished lecho. Cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the pan at once, heat it up and put the chopped onion. Fry over medium heat, stirring occasionally, until transparent.

While the onions are fried, either chop the carrots on a coarse grater, or cut them into strips (thin cubes). The second option, although longer, but in the finished lecho turns out to be tastier (in my opinion).

When the onion is half cooked and becomes transparent, add the carrots to it and fry everything together until cooked. Do not forget to stir so as not to burn.

In the meantime, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves ourselves arbitrarily - it is in this lecho for the winter that I love when the pepper is cut into thick cubes. In this form, the pepper should be 1 kg (a little more is possible).

Well, the carrots and onions are ready - they are slightly browned and smell good (smell raw onions not anymore).

By the way, without a lid for 20 minutes tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but it should be so. We also add peppers, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already managed to give off its aroma, and then it can give bitterness in the preparation.

We shift to a tomato base fried vegetables together with oil.

Put pieces of pepper there.

Stir the contents of the pan, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer vegetables in tomato sauce for about 20 minutes. During this time, gently mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: in the process of stewing, they themselves will let out juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the flesh should become almost soft, while the skin should in no case come off (then you've just digested it). But the pepper should not crunch either - find a middle ground for yourself. Before that, carrots and onions were almost ready, so everything is clear with them.

Pour a couple of tablespoons of vinegar into a saucepan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. We cook for just a couple of minutes.

Lecho of pepper, tomatoes, carrots and onions is ready - we close it for the winter. Jars with lids must first be sterilized - we do this while preparing ourselves vegetable snack... Each hostess has her own favorite method, and I do it in microwave oven- my cans in a soda solution, rinse and pour about 100 ml into each cold water... I steam it in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. Boil the lids on the stove for about 5 minutes. We lay out the boiling lecho on the banks.

We close the lids with a typewriter or tighten with screw. By the way, I am often asked if there is a difference between which covers to use - screw or tin turnkey. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that screw cans are also needed with thread?

We turn the jars with lecho upside down and wrap them with a blanket or blanket. In this position, we give vegetable preparation cool completely for the winter. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified number of products, I get 3 full jars with a capacity of 0.5 liters, one 0.55 liters and another 3-4 tablespoons of lecho - for a sample.

I really hope that you will like such a snack for the winter and you will also make it for your family from year to year. Good luck with preparations for the winter, friends, and bon appetit!

Recipe 8: sweet pepper lecho with onions and carrots

The following recipe can hardly be called classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this option originated, but it’s also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product in the output. Nevertheless, this variant is very successful in terms of flavor combinations and therefore is very popular.

Bulgarian pepper - 1.5 kg
Carrots - 1kg
Tomatoes - 2 kg or tomato paste - 500 gr
Onions - 4 pieces of medium size
Sunflower oil - 150 ml
Vinegar 70% - 1 tbsp
Sugar - 7 tablespoons
Salt - 1.5 tablespoons

If you use tomatoes, the first step is to make tomato juice out of them. To do this, simply pass them through a meat grinder using the disc with the smallest holes, or a juicer. At the same time, peeling off the skin is not at all necessary, everything will grind and you will have additional fiber in lecho. If using tomato paste, dissolve and stir in warm boiled water.

Cut the peppers into petals, the carrots not into thick rings, but the onion into half rings. You don't have to try to cut vegetables as small as possible, you don't cook caviar. They should retain their shape after processing and not fall apart when it comes time to take them out of the can.

Pour tomato paste (or your tomato juice) into a large saucepan and add sugar, salt and sunflower oil to it. Mix everything well again and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add peppers and carrots to the future. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 pieces).

After that, cook the lecho for another 10 minutes, stirring constantly.

Really delicious lecho, try and save in bookmarks 📌 so that you don't lose the recipe next year. In addition, it is quick and easy to prepare. According to this recipe, the pepper in lecho turns out to be soft, so if you like it when the pepper crunches in lecho, use .

Ingredients:

Tomatoes- 5 kg

Bulgarian pepper- 4 kg

Sunflower oil- 300 grams

Sugar- 1.5 cups

Salt- taste

Vinegar naya essence 70% - 2 tablespoons or vinegar 9% - 1 glass

How to cook delicious lecho for the winter

1 ... First, let's prepare tomato juice. For details on how to make tomato juice at home, see .

2. For a delicious lecho, bell peppers need to be washed, peeled from seeds and stalks. Cut into large strips.

3 ... Bring the tomato juice to a boil and pour in the sunflower oil. Add sugar and salt. Bring to a boil.

4 ... Put chopped bell peppers into the filling for a delicious lecho.

5 ... Boil for 15 minutes, pour vinegar. Divide into banks. Roll up the jars and “under a fur coat” down with lids until they cool completely.

Delicious lecho for the winter is ready

Bon Appetit!

Lecho Delicious recipes

The lecho, familiar to us for a long time, is tasty - and 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 kind of ingredient, develops her own secrets, so today we have many variations and recipes for such a wonderful, sweet, moderately spicy vegetable dish how delicious lecho.

Lecho delicious "classic"

This is how my grandmother cooked, exactly half-liter jars were used, in them the salad looks especially beautiful and somehow delicious. The aroma flies around the apartment, and tasty lecho for the winter warms the soul.

Tomatoes, better than "plums" - 2 kilograms.
Sweet peppers, Bulgarian, red and yellow peppers - 2 kilograms.
Onions - 8 pieces, medium size.
Salt - 1-2 tablespoons.
Sugar - half a glass.
Vinegar (9%) - 3 tablespoons.

Rinse the vegetables, remove the seeds from the pepper, peel the onion.

Tackle the tomatoes: Cut the tomatoes into quarters. Pass them through a meat grinder to make a gruel, so the delicious lecho will be even more tender. Leave them on cheesecloth or pass through a sieve to drain excess water for a few minutes, but the juice remains. It is necessary to transfer the mixture to a saucepan and cook over low heat until the tomato mass is three times less.

Cut the pepper into eight pieces, if you get long bars, cut them across. Cut the onion into half rings, moderately thin. Then put everything to 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 lecho in jars, roll up the lids, put the lids down, and wrap them with a blanket until they cool down (several days). Then we take it to the basement.

Lecho delicious recipe with honey and tomato juice

Tomato juice (tomato gruel, stripped of seeds and tomato peel) - 2 liters.
Red bell pepper - 30 pieces of medium size.
Honey - 3 tablespoons.
Sunflower oil - 1 glass.
Vinegar (9%) - 1 cup
Salt - 2 tablespoons.
Sugar - 150 grams.
Ground black pepper - to taste.

For our delicious lecho, you need to choose the ripe pepper, dark red. Then peel, rinse and cut into large squares. The tomatoes need to be washed, chopped, boiled until smooth, passed through cheesecloth to obtain the juice itself. Then put it back in a saucepan, with the addition of honey, butter, salt and sugar, and over heat for 10 minutes. Pepper, after this time, add to tomato blank for 40 minutes, at the end (5-10 minutes before cooking) you need to add vinegar and our delicious lecho is ready for rolling.

We lay out the salad in pre-prepared jars and close them with lids, put them upside down, hide them until they cool, then lower them into the cellar or basement.

Lecho delicious recipe with eggplant

Tomatoes - 1 kilogram.
Pepper, red sweet - 500 grams.
Eggplant - 2 kilograms.
Onions - 300 grams.
Garlic - 4 heads.
Salt is 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 and rich. Especially when you open in winter, you will feel incredible aroma autumn ripe delicious vegetables... Let's start by rinsing the vegetables well, peeling the onions and garlic, and removing the core from the pepper.

Cut the eggplants into four parts and once across, cover them with salt and leave them in a bowl. Cut the pepper into large squares. Remove the peel from the tomato, after pouring it with boiling water. Then we cut them into two parts. Onions - 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 are 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 the eggplants, leave on the fire under the lid. 5 minutes before the end, pour in the vinegar.

When everything is ready, you need to lay out the tasty lecho in the jars, roll up the lids, put the bottom upside down until it cools down.

Delicious 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 glass.
Allspice peppers - 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 pieces, into wedges. The onion should be cut into circles, not very thick, but not too thin.

To make our lecho tasty and juicy, 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 and zucchini to a saucepan 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. We boil, stirring 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 bell pepper - 2 kilograms.
Plum tomatoes - 2.5 kilograms.
Carrots - 600 grams.
Onions - 600 grams.
Vinegar - half a cup (9%).
Sunflower oil - 200 grams.
Salt - 3 tablespoons.
Sugar - 200 grams.

Wash the vegetables, peel the onions and carrots. Remove the core from the pepper.

Tomato-onion mixture: chop the tomatoes and mince or use a blender (combine) with onions. Pour everything into a saucepan, put a tasty lecho on low heat for 1 hour, stirring occasionally.

Cut the pepper into thin strips. Carrots - on a coarse grater, then for 15 minutes in a pan over low heat to sauté. Add the pepper and carrots to the tomato-onion mixture, add sugar, salt, and pour in the vinegar, mix, leave on the fire for 20 minutes, our delicious lecho for the winter.

Sterilize the cans and prepare the lids for them, lay out the lecho, roll up, wrap them up, put them upside down until they cool, then into the basement.

Lecho delicious recipe with green beans

Green beans - half a kilo.
Tomatoes - 1 kilogram.
Sweet red pepper - 4 pieces.
Carrots - 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 spicier and more interesting flavor, you can add a few cloves.

Let's prepare vegetables for our delicious lecho. Cut hot peppers into thin strips, get rid of seeds, cut sweet peppers into squares. Peel and cut the garlic into small pieces. Peel carrots, garlic, carrots - on a coarse grater. Cut the tomatoes into slices, remove the skin from them. Simmer tomatoes in sunflower oil in a saucepan, along with carrots. You need to add sugar and keep on medium heat for 20-25 minutes.

After 20-15 minutes, add hot and sweet peppers with garlic to the mixture. Boil the beans for 10 minutes in slightly salted water. Then we also add tasty and bean pods to the lecho. After 10 minutes, vinegar. Boil for another 10 minutes and put in the jars, roll up the lids.

Lecho delicious recipe with mushrooms

Tomatoes - 1 kilogram.
Sweet red and yellow peppers - 500 grams.
Champignons - 300 grams.
Carrots - 300 grams.
Zucchini - 2 pieces.
Onions - 300 grams.
Sunflower or olive oil (if available) - 200 milliliters.
Salt - 3 tablespoons.
Red pepper, black pepper, paprika - to taste.
Sugar - 100 grams.

We are preparing a tasty lecho for the winter: rinse the vegetables, peel the carrots, mushrooms and onions. Cut the courgettes, peppers, tomatoes and mushrooms into medium-sized squares. Onions and carrots - in rings.

Fry the onion until golden brown in oil, then add the mushrooms to it. After 10 minutes add the carrots. Put simmer under the lid for 10 minutes. After - add the zucchini, after 5 minutes pepper, and after another 10 minutes the tomatoes. Add black pepper and paprika, delicious for the winter, to the lecho, salt, add sugar, pour in sunflower oil, you can take another 2 tablespoons of vinegar if you like with sourness. Stir, simmer vegetables in a large saucepan for about 30 minutes.

We lay out delicious lecho with mushrooms in jars, roll up the lids.

Good afternoon dear friends! Today we have a great choice tasty preparation from bell pepper and tomato - lecho. The recipe is simple, and the lecho turns out to be very, very tasty. Winter jar home lecho will be very useful, you will eat and remember with a kind word. It's not very easy tasty food, it is a great appetizer and addition to meat dishes. and also a source of vitamins.

Lecho according to the classic recipe of bell pepper with tomatoes

We will cook today classic lecho from simple products- red bell pepper, large, sweet, juicy and fleshy tomatoes. The sweeter the pepper is, the tastier the lecho will be.

Ingredients:

sweet bell pepper -3 kg
ripe tomatoes - 2 kg
sugar - 100 grams
salt - 2 tbsp. spoons
9% vinegar - 2 tbsp. spoons
vegetable oil - 100 ml

Preparation:

Wash the pepper, remove seeds and stalks. Cut into slices or rings as you like.

2. Wash the tomatoes, remove the stalks, cut into slices.

3. Chop the tomatoes in a blender or mince.

4. Add 2 tbsp to the tomato mass. tablespoons of salt without a slide, sugar and vegetable oil.

Sugar and salt can be added to taste. If you like it very spicy, add 1 piece of hot pepper.

5. Add the bell peppers, cut into wedges, to the tomatoes. Mix everything well. Put on the stove to cook. It will cook from the moment of boiling for 30 minutes over low heat. Do not forget to stir so as not to burn. The pepper should be crispy, not boiled.

6. At the end of cooking, pour in the vinegar and stir everything well again.

7. Banks to wash and sterilize. It is better to boil the lids. Turn off the lecho on low heat. Never turn off completely. We let the banks cool down a little. And we begin to lay out the banks.

8. Roll up the cans, turn them over, wrap them in a blanket and leave them in this position until they cool completely. If we roll up the metal lids, it will be possible to store the lecho in room conditions.

Our classic recipe lecho is ready.

Enjoy your blanks.

Bulgarian-style pepper and tomato paste lecho for the winter

This recipe is made from pepper and tomato paste in Bulgarian it is very simple and very tasty.

Ingredients:

4 kg - bell pepper
3- heads of garlic
2 l - grated tomato
2 l - water
3 tbsp. l- salt
1.5 tbsp sugar
1 tbsp - grows. oils
2 tbsp. l - vinegar 25% (40 ml)

Preparation:

1. Prepare a filling of mashed tomatoes and water. You can replace mashed tomatoes with 5 liters of tomato juice or sauce (tomato paste) without additives.

2. We will prepare tomato paste from mashed tomatoes. The tomatoes must be washed and peeled off. To do this, pierce the tomatoes, scald with boiling water, leave for 5 minutes. When the skin bursts and begins to come off, remove it.

3. Chop the tomatoes in a blender or mince. Pour 2 liters of mashed tomatoes into a saucepan and add 2 liters of water. We set this mass to boil. When our fill has boiled, add 3 tbsp. tablespoons of salt with a slide, 1.5 tbsp of sugar, 1 tbsp. vegetable oil and wait until it boils again, mix.

4. Cooking pepper. We clean it from the stalk and cut it lengthwise into 4 parts. It is not necessary to cut finely.

6. Prepare clean sterilized jars, put a clove of garlic in them, fill them with pepper and close them with lids.

7. We turn over the banks. Cover with a blanket until it cools completely. When the jars with lecho have cooled down, we put them in a cool place for storage.

Our Bulgarian pepper and tomato paste lecho is ready.

Bon Appetit!

Bell pepper lecho with tomatoes and carrots

Ingredients:

tomatoes-1.5 kg
bell pepper -1.5 kg
carrots - 250 gr
bitter pepper - 0.5-1 pc
garlic - 6-7 cloves
sugar - 2 tbsp. spoons
salt - 0.5 tablespoons
vegetable oil -50 ml
vinegar 9% - 1.5 tbsp. spoons

Preparation:

1. Prepare the bell pepper. Wash, remove seeds and stalks. Cut into 4 wedges. The bigger the better.

2. Prepare tomato juice from the tomato. Peel and roll in a blender or meat grinder.

3. Finely chop the garlic.

4. Finely chop the capsicum hot pepper. If we want the lecho to be spicy, leave a few seeds, they will add spice to the dish.

5. Grate the carrots.

6. Pour the tomato juice into a saucepan. Place on the stove and bring to a boil.

7. Add carrots and vegetable oil to the boiling mass. Cook after boiling for 20 minutes over low heat.

8. Add bell peppers and hot peppers. Continue cooking for another 20 minutes.

9. Add salt 1 tbsp. spoon without a slide, sugar 2 tablespoons and vinegar. Cook for another 10 minutes.

10.Place the hot mass in sterilized jars and tighten the lids.

Bell pepper lecho with tomatoes and carrots is ready. Delicious blanks for everyone.

Bon Appetit!

Lecho for the winter in a multicooker

Today it has become fashionable to cook blanks in a multicooker. This quick, versatile, vitamin-rich snack is easy to prepare. You can eat it simply with bread, make gravies for pasta and rice, serve with meat and fish dishes as a side dish.

Ingredients:

bell pepper - 1 kg
tomatoes - 1 kg
onions - 250 gr
garlic - 5-6 cloves
oil - 50 ml
salt-0.5 tbsp. spoons
sugar - 2 tbsp. spoons
vinegar 9% - 1.5 tbsp. spoons

Preparation:

1. Wash the pepper and remove the stalk and seeds. Cut into cubes or to your liking.

2. Wash the tomatoes, cut the core, twist in a meat grinder or chop in a blender, after removing the skin.

3. Dice the onion and garlic.

4. Pour oil on the bottom of the multicooker bowl, then put all the vegetables - bell peppers, tomatoes, onions, then add hot peppers, garlic, salt and sugar. We mix everything.

5. We put the multicooker for 1 hour in the "Extinguishing" mode. Stir during the stewing process.

6. We try vegetables for readiness. If damp, continue simmering for another 20 minutes. 5 minutes until tender, add vinegar.

7.Place the ready-made lecho from the multicooker into sterilized jars and tighten the lids. Turn the jars over, cover with a blanket and leave to cool completely.

9. Then put in a cool place for storage.

To prepare lecho for the main products of tomatoes and bell peppers, you can use various ingredients to your liking - onions, garlic, hot peppers, carrots and as much as you like. All this will give your lecho additional aroma and taste.

Find some free time and cook this wonderful and tasty lecho. Improvise, come up with your new recipes and share with us.

Pepper and tomato lecho for the winter. Video

Friends, tasty blanks!

1. Bell pepper lecho
2. Lecho "Family"
3. Lecho with carrots
4. Lecho for the winter from pepper and beans
5. Lecho "Tasty"
6. Cucumber Lecho
7. Eggplant Lecho

This salad is one of the most popular varieties home preservation: almost every housewife has a couple of recipes in the store.

We provide you with a delicious lecho lecho recipe. Appetizing salad with bell peppers and carrots, or with onions and cucumbers, as well as vegetable caviar for the winter, it will great side dish to the majority meat dishes home cooking in the cold season.

1. Bell pepper lecho

Would need:

3 kg of tomatoes;
5 kg of sweet bell peppers;
0.5KG onions;
5-6 pcs. carrots;
0.5 tbsp. Sahara;
1 tbsp. a spoonful of salt;
1 tbsp. vegetable oil;
2 tbsp. tablespoons of vinegar essence;
3 tbsp. tablespoons of hot tomato sauce.

Wash the tomatoes and scroll through a meat grinder. For peppers, remove the stalk with seeds, and cut the pulp into large slices. Peel the rest of the vegetables. Cut the onion into half rings, grate the carrots with large holes. Put all the lecho ingredients, except the pepper, in a suitable sized saucepan, add the spices, vegetable oil, vinegar essence, sauce, and stir. Put on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Spread hot lecho in sterilized jars, roll up. Store in a cool place.

2. Lecho "Family"

Would need:

3 kg of tomatoes;
10 pods of large paprika;
10-15 large cloves of garlic;
1 tbsp. Sahara;
1 tbsp. a spoon with a top of salt;
1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Peel the garlic, bell peppers, and hot peppers. Wash and dry all vegetables. Chop tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mixture into a saucepan, add salt, sugar and place on the stove. After boiling, reduce heat to low and cook for 40 minutes. Add chopped garlic 10 minutes until ready. Place hot in hot steamed jars and roll up.

3. Lecho with carrots

Would need:

500 g of carrots, onions and sweet peppers;
2 kg of tomatoes;
1 tbsp. sunflower oil.

Peel and wash the vegetables. Cut the tomatoes into slices, the onion and bell peppers into strips. Heat the sunflower oil in a saucepan. Add onion, simmer for 5 minutes, add carrots and simmer for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt the lecho and simmer for a couple of minutes. Arrange in sterilized jars, seal tightly and wrap the jars in a "fur coat".

4. Lecho for the winter from pepper and beans

Would need:

1 kg of bell pepper;
2 kg of beans;
4 kg of tomatoes;
1 kg of onions and carrots;
1 cup of sugar;
3 tbsp. tablespoons of salt;
0.5 liters of sunflower oil;
3 hot pepper pods;
6 large heads garlic;
2 tsp 70% vinegar.

Soak the beans overnight. Boil until half cooked in the morning. Peel the onion, cut into cubes and fry in sunflower oil. Dice the washed tomatoes and peppers (with the seeds and stalks removed). Place prepared beans, tomatoes, peppers and onions in a saucepan. Add salt, sugar and butter and stir. Put on fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot peppers. Place them in a saucepan a few minutes before the end of cooking. Pour in acetic acid, stir. Put the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.

5. Lecho "Tasty"

Would need:

Bell pepper lecho

2.5 kg of tomatoes;
1 kg of bell pepper;
1 large onion;
4-5 cloves of garlic;
1 tbsp. a spoonful of salt;
2 tbsp. tablespoons of sugar;
½ teaspoon of ground red pepper;
4-5 bay leaves;
¼ teaspoon of ground allspice;
1 tbsp. a spoonful of vinegar.

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes - until the foam completely disappears. To remove seeds, rub the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and testes, and cut them lengthwise into narrow strips. Peel the onion, chop into thin half rings. Put peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho doesn't taste bitter, and lower the chopped garlic. Optionally add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in the vinegar, mix and place in prepared jars. Roll up.

6. Cucumber Lecho

Would need:

1 kg of sweet pepper;
2.5 kg of tomatoes;
5 kg of cucumbers;
head of garlic;
200 g sugar;
200 ml 6% vinegar;
200 ml of refined sunflower oil;
3 tbsp. spoons with top salt.

Pass the tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and simmer for 15 minutes over low heat. Dip the sliced cucumbers into the mass, boil and boil for 10 minutes. Remove the pan from heat, add finely chopped garlic. Spread the hot lecho in sterilized jars, roll up, wrap up and leave to cool completely.

7. Eggplant Lecho

Would need:

2.5 kg eggplant;
1 kg of multi-colored bell pepper (red, yellow, green);
200 ml of vegetable oil;
2 large heads of garlic;
3 liters of tomato juice (can be replaced with diluted tomato paste);
100 g 6% vinegar;
bitter paprika - optional;
a small bunch of parsley and dill;
1 tbsp. a spoonful of salt;
0.5-1 tbsp. Sahara.

Peel the eggplants, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of the bitterness. Pour vegetable oil into a saucepan, bring to a boil. Pour in tomato juice carefully, add sugar, salt, add vinegar.

After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic, and finely chopped herbs. Arrange the eggplant lecho in scalded jars, roll up and wrap until cool.