How to properly cook pepper lecho. Seven recipes for the most delicious lecho, a piggy bank of proven recipes! Hungarian lecho: simplified version

04.05.2020

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law covered the world seaming just like that. Let's join the classics, where peppers are accompanied only by onions and tomatoes.

We need:

Bulgarian pepper - 3 kg (weighed in peeled form)
Tomatoes - 2 kg (+/- 20 medium sized)
Onions - 10-12 pieces of medium size
Vegetable oil - 1 glass
Sugar - 1 glass
Table vinegar 9% - 100 ml
Coarse rock salt - to taste

* This amount of vegetables takes us 2 tbsp. flat spoons

* 1 glass - 250 ml

* You can add garlic to taste - 3-4 large cloves

Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize the jars. Convenient way in the oven:

We wash the cans and lids with a soda brush (!).
We put in a cold (!) Oven at 120-130 degrees Celsius.
After warming up the oven to the set temperature, keep the jars there for 5-7 minutes. We make sure that the jars are completely dry.
Fill the lids with boiling water for 5-7 minutes.

Let's take care of vegetables.

Wash the colorful set of ingredients thoroughly. Peel the peppers and onions.

Cut the peppers lengthwise into 4 pieces. The last cut is across, with a step of about 1 cm, to get short strips.

Moving on to the tomatoes.

The general rule for all lecho recipes.

If the tomatoes are thin-skinned, just cut and interrupt with a binder or twist in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the bottom) and scald with boiling water. Then the tomatoes are very easy to peel and twist without the skin.

Peel and cut the onion the way you like it in the finished salad: half rings, quarter rings or a medium cube.

For stewing, we use large dishes - enameled or stainless steel.

Put tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can immediately salt it. Although the taste, the color - no friend. For the first time, we recommend adding salt at the end of stewing, adjusting to your taste for salinity.

Stir the puree and add the chopped onion. Mix again and heat to a boil, stirring occasionally. Cook onions in tomato puree after boiling, literally 1-2 minutes.

Pour in pepper, mix well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. The pepper should be soft, but not soft. Elastic tenderness is the best texture of the main character delicious lecho.

As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into small cubes and add at the end at the same time with vinegar.

Trying lecho for salt and sugar. Add the desired accent if necessary. We love a balanced sweet and sour taste with enough salt.

We shift the hot dish into sterilized jars, filling them to the top. Roll up iron lid, turn over and cover with a blanket - for slow cooling.

Store ideally in a cool place. But it is possible with room temperature... The safety margin of the workpiece will be enough until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the children's delight "Lick your fingers!" will suit everyone.

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the expanded composition. We are very loyal fans of carrots and cabbage.

It is very easy to add carrots to lecho! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots... Carrots are large three, such chopping is universal.
We also love the more refined version - straws of different calibers ("Hurray!" Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out tasty. One of the 3 main Berner attachments also helps us with this thread.
Add the thin slices of carrot along with the pepper.
Further - according to the algorithm described above.

If the carrots are in thick circles (1 cm), add them to the pepper, let them boil and cook for 5-7 minutes.

Lecho without vinegar for a curious experiment

Also tasty and well kept. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of experiment is not such a big consumption of products.

We ourselves were surprised how well such a roll is kept. Of course, it is advisable to put it in a cool place (a wardrobe on a cold balcony, a loggia, in a cellar). Although, if you overcome inertia and think about it, thanks to the acid tomatoes in lecho - with interest. For three to four months, such a preparation will stand without problems.

The only point in the recipe is the increased attention to the sterility of the seaming tool and containers.

We need:

Tomatoes - 3 kg (about 30 medium-sized)
Sweet peppers - 6-7 large vegetables(take at least half of the red ones)
Sugar - 1 glass
Salt - 1 tbsp a spoon with a slide
Garlic - 6-7 large cloves

How to cook is well described in the video.

note for a large cut of pepper... This method can be applied to the classic recipe as well.

Follow step-by-step feed with close-ups and text cues in shots. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for lovers of blue.

We need:

Eggplant - 2 kg
Bulgarian pepper - 500 g
Carrots - 500 g
Tomatoes - 1 kg
Onions - 4 pcs. medium size
Garlic - 3-4 cloves
Sugar - 100 g
Salt - 2 tbsp. flat spoons
Table vinegar 9% - 100 ml
Sunflower oil - 200 ml

How to cook.

All my vegetables.

Cut the eggplants into medium cubes. Then boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander, let the eggplants cool. This short boil removes the bitterness from the blue.

Another anti-bitterness method: you can salt and wait for the juice to stand out, then rinse in a colander. Choose a preprocessing option that is convenient for you. We do not recommend doing without it. The seam may not taste bitter, but there is a great risk that it will be poorly stored.

Cut the tomatoes into large pieces and interrupt with a blender until smooth. You can also rub it on a coarse grater.

Cut the red peppers into small pieces. We love slicing close to the classics like in the first recipe above. Look at the photo below: you need a long straw. Cut the pepper, peeled from seeds, lengthwise into 4 parts. For long straws, cut each part along (!) Into thin strips again.

Chop the garlic the way we love it in ready dish... We did it differently. Best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - grate or push.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use Berner to create thin, short straws.

Fry the onions in a preheated pan with oil - 1-2 minutes. Add the carrots and simmer for another 3-5 minutes.

Add pepper slices, chopped tomatoes and eggplant slices. We simmer vegetables for 35-40 minutes.

Add sugar 15 minutes after combining all the components.

Towards the end of stewing, put salt, and at the very end, garlic cubes and vinegar.

We put the hot lecho on sterilized jars, roll it up, turn it over and wrap it up.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony / loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We treat him more calmly. Eggplant is a specific vegetable, especially for baby food.

Choosing from two options with large summer vegetables, we often prefer ala lecho salads with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), The cheapest tomato and bell pepper of any color.

That's all for today. No, though! A little more about the benefits. Red bell pepper and tomatoes contain powerful antioxidant lycopene... Its advantageous feature is its stability when heat treatment vegetables. This means that through boiling and stewing, both lecho, tomato paste, and other salad dressings with vegetable sources of lycopene contain a lot of the healing carotenoid for good health.

The bell pepper lecho for the winter is well worth the brief effort. "Real jam!" both the guests of the house and the participants in the procurement process will tell you. Invite older children to cut vegetables and invite them to choose a favorite recipe or size of vegetable slices. The magic of opening a self-made jar somewhere in December cannot be compared with three trips to the supermarket.

What kind of seams do you like to cook with the whole family for the winter? We are waiting for feedback in the comments! See you at "Easy recipes" - "Homemade preparations". Best regards, the team of authors site

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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 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 like 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, in the season Bell pepper is inexpensive, 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... The World of Answers has prepared for you the most delicious lecho recipes - 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 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 turn out to 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 it - 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 recipes lecho 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.

For cooking Bulgarian lecho it is better to select the most ripe, ripe and fleshy fruits of different colors from tomatoes - 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 on vegetable oil then add zucchini, tomatoes, peppers;
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

To prevent the lecho from turning into squash caviar, the squash 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"

We need: 1 tbsp. = 250 ml

2 kg tomatoes, net weight
2.5 kg sweet bell peppers
0.5 tbsp. vegetable oil
0.5 tbsp. Sahara
1 tbsp with a pile of salt
30 pcs black peppercorns
1 tbsp vinegar 9%

Preparation:

1.Wash the tomatoes, remove the stalks, cut out the spoiled places and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin before that.

2. A saucepan with twisted tomatoes, put on fire, put sugar, salt, stirring occasionally, cook until it boils for 15-20 minutes.

3. Remove the seeds from the bell pepper and cut into pieces to your taste: squares, slices, strips. Put in tomato sauce and boil (after boiling) for 20 minutes, then put peppercorns and vinegar, mix, boil for 5 minutes.

4. In sterilized jars, put lecho and roll up the lids. Upside down and sheltered , leave to cool.

Kuban lecho with garlic

We need:

2 cans 380 g each tomato paste
300 gr garlic
5 kg bell pepper
250 g sugar
300 g vegetable oil
100 grams of salt
1 bundle parsley
200 gr 6% vinegar

Preparation:

1. Dilute tomato paste with 0.7 liters of water and put on fire.

2. Peel and chop the garlic, and put it in the tomato.

3. Put sugar, salt, vegetable oil in the tomato, mix and bring to a boil.

4. Chop the parsley and add to the mixture.

5. Peel the Bulgarian pepper and cut into slices, and when the tomato mixture boils, throw it there. Pour vinegar into the mixture and cook for 20 minutes, until the pepper becomes soft , but will not boil down.

6. We pack in sterilized jars, roll up and cover warm until cooled.

Delicious lecho for the winter a proven recipe

We need:

2 kg tomato
3 kg sweet pepper
10-12 pcs. onions
1 tbsp. vegetable oil
1 tbsp. Sahara
100 ml 9% table vinegar
salt to taste

Preparation:

1.Prepare the jars: wash and put in the oven to sterilize at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.

2. Pass the tomatoes through a meat grinder (with or without skin), season with sugar, salt, vegetable oil, stir and put on the fire to heat up.

3. Peel the onion and cut it arbitrarily: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil, boil for 1-2 minutes.

4. Pepper and cut into strips, send to tomato mass. Boil for 15 minutes, pepper should be soft. Add vinegar, mix.

5. Transfer to jars and roll up.

Real lecho in Hungarian

1st option

We need:

3 kg sweet bell peppers
1 kg of tomatoes
3-4 carrots
4 onions
1 head of garlic
50 g pork lard
1 tbsp dried paprika
3 tbsp white wine vinegar, peppercorns)
2 tbsp salt, with a slide
2 tbsp sugar, to taste
1 bunch of greens
1-2 bay leaves

Preparation:

1. Peel and chop the onion into rings.

2. Cut lard into cubes and fry until cracklings, and fry the onion in this fat until transparent.

3. Peel the carrots and cut into slices, mix with paprika.

4. Wash the peppers, peel them off and cut into strips 1 cm thick.

5. Scald the tomatoes with boiling water, remove the skin and send with the rest of the vegetables to a saucepan, simmer over low heat for 30 minutes.

6. Peel the garlic and pass through a press, send it to a saucepan to the peppers.

7. We also add here vinegar, salt, sugar, mix, put the bay leaf and simmer under the lid for 9 minutes. We taste what is missing, salt and sugar, add. Decorate the finished lecho with herbs. Lecho can be eaten immediately, or you can boil it for another 5 minutes, with herbs and roll it up in jars.

2nd option

We need: 1 tbsp = 200 ml)

1 liter of water
200 g vegetable oil
200 g 9% vinegar
2 tbsp salt
5-6 tablespoons sugar or 5-6 tablespoons with a heap of honey
1 head of garlic
20-30 pieces of peppercorns
4 kg peeled peppers

Preparation:

1. Cut the pepper into slices or squares.

2. Pour water, vegetable oil, vinegar, salt, chives, allspice into a saucepan, mix, season with honey and bring to a boil.

3. In a boiling solution, put pepper in portions, in three steps, first the first batch, bring it to readiness, remove it into a bowl and put another portion, and so on. After that, put all the portions back into the saucepan with syrup and boil under the lid, until the pepper is translucent, for 10 minutes.

4. Pack in jars and roll up.

Lecho "Perchinka"

We need:

2.5 kg tomatoes
1 kg sweet pepper
1 pc onion
1.5 tsp salt
2 tbsp Sahara
3-4 bay leaves
3-4 pieces of garlic cloves
1 pc hot pepper
0.5 tbsp. vinegar 9%
3 tbsp vegetable unrefined oil

Preparation:

1. We pass the tomatoes through a meat grinder and put on the fire. Boil for 15 minutes.

2. Finely chop the peeled peppers into slices, the onion into half rings, the garlic into slices, and chop the hot pepper.

3. Put the pepper, onion, garlic in the tomato mass. Add salt, sugar, hot peppers Bay leaf. Bring to a boil, take out the bay leaf, pour in vegetable oil and vinegar. Mix everything and put it in jars , roll up.

Lecho according to the recipe from grandmother's from the piggy bank

1st option

We need: for 15 pieces 700 g jars

5 kg tomato
3 kg of sweet, green and red peppers
2 kg of onions
2 kg of carrots
2-3 starts of parsley
200 g sugar
200 g vegetable oil
100 g vinegar 9%
salt to taste

Preparation:

1. Tomatoes and greens, chop finely, carrots, slices, the rest of the vegetables into strips.

2. We put on fire and boil for 20 minutes, then we pack in jars and roll up.

2nd option

We need:

2 kg tomato
1 tbsp. vegetable oil
1 tbsp. Sahara
2 tbsp salt
5 large carrots
1 tsp acetic or citric acid

Preparation:

1. Pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, send to the stove, while stirring, bring to a boil.

2. Rub the carrots on a coarse grater and put in the tomato mixture, boil for 15 minutes.

3. Pepper is cleaned of seeds and put into a tomato, boil for 15 minutes.

4. 5 minutes before the end of cooking, add vinegar or citric acid... We put it in jars and roll it up tightly.

Bulgarian lecho from home recipes

We need:

2.5 kg paprika
2-3 pieces of hot pepper
1 tbsp. water
1 tbsp vinegar essence (dilute)
2 l tomato juice
1/2 tbsp. vegetable oil
2 tbsp salt
150 g sugar

Preparation:

1. Pepper seeds are removed and chopped arbitrarily as you like.

2. Chop the bitter pepper finely.

3. We dilute the vinegar essence with water.

4. Pour tomato juice into a saucepan and put on fire. Add lean oil, salt, sugar to it, bring to a boil and cook for 10 minutes.

5. Here, put the chopped bell and bitter peppers, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, pour in the vinegar essence, mix.

6. Put the finished lecho into jars and roll it up.

Bon Appetit!

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 for Bulgarian cuisine. And most housewives associate it with a salad of sweet bell peppers of different colors, drenched 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 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.

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 put 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 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. Once it boils, 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.