home » What to wear with » Lecho without tomatoes - and this happens! A selection of lecho recipes without tomatoes with marinades, sauces and tomato fillings. Winter treatment: classic step-by-step recipes

Lecho without tomatoes - and this happens! A selection of lecho recipes without tomatoes with marinades, sauces and tomato fillings. Winter treatment: classic step-by-step recipes

Hello friends!

Now the turn has come when the garden is full of vegetables. And most importantly, the tomatoes and bell peppers are ripe. Do you understand where I'm going with this conversation? Today we will make a cool and incredibly tasty preparation for the winter. Namely, we will, because this salad is famous all over the world. And it’s impossible to count how many interpretations have already been invented.

By the way, this Hungarian dish does not have exact proportions. In many countries it is prepared in its own way, each using its own vegetables and seasonings. Of course, the king is the bell pepper, which is required in the composition, as well as tomatoes or tomato paste with paprika. But everything else, like onions or carrots, is a matter of taste and, as they say, not an acquired taste.

Just look at what a variety, what a kaleidoscope of recipes for bell pepper lecho there are, with cucumbers and beans and even without vinegar. Count, don't count. Do you remember how in the cartoon Masha and the Bear, the girl said: “It’s tasty, but not enough.” So every year we have to go down to the cellar a large number of preparations, and then please your tummy).

I know you have yours too best variations this famous snack. Maybe you can share? I'll be glad.

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

The most delicious bell pepper lecho for the winter - a finger-licking recipe

No matter how much you surf the Internet and search various kinds recipes, they all boil down to one thing, which has taken root among us Russians. Yes, it is simple and not at all complicated, perhaps not truly the one that was given initially, but modified. About that same one, I will describe the entire cooking process further. And now I suggest you get acquainted with this little 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 small poem that will show and tell the whole process in interesting form. In general, it’s easy to remember, and most importantly, repeat. Take note, you have never seen anything like this before).

Well, the guests are happy, and you are happy to try. Let's go directly to the detailed description, in case someone doesn't understand it.

We will need:

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

Stages:

1. First of all, you need to work some magic on the tomatoes. Wash them well with water and remove the stem. Chop into pieces in any convenient way, it doesn’t matter how they are cut. Since they are immediately loaded into the bowl of a food processor or meat grinder to make tomato puree. Moreover, it will come out with a thick consistency.

It is best to put a special attachment for a juicer on the meat grinder. Then all the skins will come off on their own and will not end up in the general mass. Immediately add sugar and salt. Stir and put on fire. As soon as the mixture 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 exactly at this moment, as written in the poem.

2. Meanwhile, take care of the main king of this dish. Wash the bell pepper and cut off the stalk, remove the seeds and veins from 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 aromatic and tasty. Be sure to taste it, if it is sour or, on the contrary, sweet, then add bulk at your discretion. Cook for another 40 minutes and if you decide to add vinegar now, then do it just 5 minutes before turning off.

4. There is no need to cool the finished salad afterwards. Take clean, sterile jars and immediately place the workpiece in it. Screw on the metal lid and turn the container upside down. Wrap in a towel and wait until it cools completely.

Important! Be sure to turn the jars over, since in this case sterilization will, as it were, pierce the jar once again, and also check the strength and tightness of the lid. Anything can happen, sometimes a batch of lids comes across with a defect, the elastic band will burst, or the thin metal will all shrink from the heat.

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

Cucumber lecho for the winter - an incredibly tasty preparation

Who would have thought, but it was lecho with cucumbers in Lately eclipses our everyday table. Of course, we are happy to make it with zucchini and eggplant; by the way, we sometimes even add rice to make it more filling.

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

Older people always say this: if you want your family to always be strong, cook more lecho, and use this option. There seems to be some mysticism in this. I don’t believe in all this, but I still listen, how could it be otherwise.

In short, the husband sits in delight and licks his fingers, and the children simply cannot be pulled away by the ears. What else does a housewife need? Truly a good and tasty recipe.

We will need:

bell pepper (sweet) – 1 kg
tomatoes – 1 kg
cucumbers – 1 kg
carrots – 0.5 kg
onion – 3 heads
garlic – 10 cloves
dill – 1 tbsp
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 first have to fry the bell pepper in a frying pan with vegetable oil. To do this, take a good frying pan with preferably a thick bottom, pour in some oil and place it on the stove. As soon as the oil becomes warm, add the bell pepper rings. First, of course, rinse it and remove the seeds, chop in an original way, you can just use thin strips.

Fry on medium heat for about 20 minutes, stirring. 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, removing the skin, or don’t remove them, you can do it this way and that way. Add everything to the peppers.

3. Then chop the greens into thin slices and also place them in the container where two vegetables are already lying.

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

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

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

During the cooking process, you need to stir frequently with a wooden spatula, and make sure that nothing burns, otherwise there will be an unpleasant aftertaste.

Before finishing, add vinegar and stir. And add the bay leaf 5 minutes before turning off.

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

Lecho of eggplant, pepper and tomato - the most delicious recipe

Now let's look at another one a budget option, who settled in our kitchen. During the vegetable season, you can take blue ones and add them to this appetizer. But if you're 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 well-known handsome guy called

In general, remember the list and start acting.

We will need:

zucchini and eggplant - 1 kg each
sweet bell pepper - 4 pcs.
tomatoes - 1.5 kg
garlic - 13 cloves
onions - 4 pcs.
sugar - 1 tbsp.
salt - 1 tbsp
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. Wash all vegetables in running water. And start taking action.

Take the tomatoes and chop them into small slices, but don’t take all of them, 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 zucchini and eggplant into cubes; if you don’t like the bitterness of the little ones, you can soak them in salt water for 30 minutes after cutting, and then drain the liquid. If the zucchini is old, then it is necessary to remove the skin; if you take young ones, then it is not necessary.

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

2. Next, chop into neat strips the main and leading component - pepper. Add to vegetable mixture, stir and cook for another 9 minutes.

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

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

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

4. At the very end, add black peppercorns for a fragrant smell. Or you can use ground.

5. Distribute the hot brew into jars and secure with twist lids or use a seaming machine and metal lids. These are the charming masterpieces that came out, don’t forget to cover them with a blanket and let them cool completely. And in the morning, check each jar to see if it is leaking. Store in a dark place and not hot.

It all took an hour, which means the recipe is also quick. It comes out brightly, and household members are asked not to put one jar too far away. After all, with young potatoes, such a snack goes away in years, in general, another time bomb. Good luck!

How to prepare lecho from tomatoes, peppers, 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 turn to this story for help, in which the author explains and shows everything in detail.

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 encourage you to watch it, press the button and enjoy. After all, you will definitely like this combination of products, you will feel that very necessary relish. Which everyone in our Russia calls... guess for yourself).

Lecho is nothing tastier and is eaten on the fly without waiting for winter. Recipe bomb

Want to do two in one? After all, lecho is a very versatile dish that can be immediately eaten as a salad or, for example, seasoned with soup. What do you think of the idea?

Still, I read a lot useful information and found exactly the Hungarian version of the preparation, performed by Károly Gundel (this is the man who founded this Hungarian-style bomb snack). In general, cook it and you will fall in love with it if you at least once dare to make this masterpiece.

But before, in the old days, they didn’t make lecho for the winter, but ate it right away. It was then that the fashion for storing it for the winter began in the USSR. Well, now we are not changing and are the favorites of this bright and colorful canned snack.

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

We will need:

tomatoes - 3-4 pcs., if large or 6 pcs., 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 lard (better if semi-smoked) - 25-30 g
salt - 1 tbsp
water - 2 tbsp

Stages:

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

Onions must be immediately combined with chopped onions small pieces lard Fry in a frying pan until the onion is soft and the bacon is transparent. Wow, 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 frying pan until transparent, and then add the onion and continue frying.

3. Meanwhile, remove the seeds from the pepper and chop it 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 golden brown and soft.

6. It’s best and quickest to chop carrots using a grater.

7. Put it in the container, mix it and start adding salt and sugar to the dish. And to make the taste even more piquant and unusual, add ground pepper plus paprika, without it you definitely won’t get the effect you want to get.

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 happy with the consistency. Although now you have to evaporate to the thickness that you want to get. Try not to make it too liquid, but not too thick, because the best flavor is, of course, in the 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 hasn’t been very fruitful, then you can put rice in this appetizer to make it bigger and more satisfying. You can generally say this, this recipe is a godsend, oh, yes, a miracle frying pan.

For students, this economical option is simply necessary, because it combines two in one, a side dish or a delicious salad.

So, if you have such teenagers in your family, or you just decided to do this experiment, then be sure to make a larger batch.

We will need:

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

Stages:

1. So, sort the tomatoes and cut them into halves. If the tomatoes are too large, you will have to cut them into 6-8 pieces. It’s up to you to remove the skin or leave it on. After cutting, sprinkle them with salt. Cook over low heat for 30-40 minutes, remove the resulting foam with a spoon.

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

Then add, as you already guessed, the bell pepper in plastic, stir and continue the cooking process.

2. As soon as you are satisfied with the structure and consistency of the salad, taste it, add sugar and you can also add salt and black pepper.

3. Well, and 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 into containers, close the lids with a key and place the containers on the other side. Wrap yourself in any unnecessary items 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. And you can happily add it to this appetizer. Don't ruin the salad, that's for sure!

We will need:

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

Stages:

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

Start cooking on the stove; as soon as the mixture boils, skim off the foam with a special spoon. Once you remove it, proceed to the next step.

2. Enter homemade ketchup or good tomato paste. Stir and add one more ingredient, this is vegetable oil.

3. Place finely chopped zucchini on plastics into the boiling aromatic mixture. You can cut them into any shape, even into circles. They cook quickly in about 10 minutes, after active bubbling.

And then all you have to do is chop the onion and garlic and add it here, and cook almost until tender (another 10 minutes). At the very end (in a minute or two), pour in vinegar as always if you were making the classic recipe.

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

You can also prepare this seemingly simple recipe with the addition of zucchini, and do it without additional sterilization.

Classic recipe for lecho without vinegar for the winter

Well, let’s not deviate from the classics, friends, we take it and make it using the same old technology, and without a preservative, too. I think many will like this option more than all the others. Not everyone is somehow loyal to vinegar essence.

Take tomatoes and bell peppers in equal proportions, it will turn out even cooler and better. Well, of course, take them from your garden or garden plot, and not store-bought ones with chemicals and all sorts of unnecessary “bugs”.

We will need:

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

Stages:

1. To quickly deal with tomatoes, cut them into two parts, but not in equal proportions. This will make it easier to remove the stalk; 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 begin to boil down before your eyes, cook over medium heat.

Meanwhile, chop four different colors of peppers for super. Cut it into strips. Chop the onion into half rings.

As soon as the puree has reduced slightly, add onion, bell pepper, salt, sugar and vegetable oil.

2. Cover the pan with a lid and let it boil over medium heat. And then the mixture is cooked for 10 to 20 minutes, depending on how the vegetables are cut. Don't forget to stir.

You shouldn’t overcook vegetables, but in general it’s a matter of taste!

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

And place a knife blade under the bottom of the jar so that the container does not burst due to temperature changes.

Cover the jars with lids and place in a saucepan (put a towel on the bottom), pour in water and let it boil and gurgle, that is, boil for 5 to 15 minutes. The water temperature should be the same as the salad; pour it up to the shoulders.

4. And after the jar, take it out with special tongs and screw on the lids. And then turn it over at room temperature and put it on unnecessary things. As soon as the pieces have cooled, transfer them to a cool place.

5. The output is as much as 2 liters. You can make 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 when there were Soviet times. And when you remember the taste of those preparations, your mouth begins to water.

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

We will need:

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

Stages:

1. Mince the tomatoes, add salt and vegetable oil. Boil the mixture for 15 minutes.

2. Grate the carrots on a coarse grater, chop the pepper into strips and chop the onion into cubes. Now add carrots and 1.5 cups of vinegar to the boiling tomato mixture. Cook for another 15 minutes. Now add bell peppers and onions. If you like spicy additives, you can add cloves at your discretion, but this is purely for everyone; it was not added before in the USSR.

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 under the iron lid. Lift the jars and turn them over to the other side. Wrap them up and leave them for a day. Such a miracle happened, prepare some lecho for future use and you will have a gorgeous holiday table.

Uncle benz from peppers and carrots

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

To be honest, there are simply thousands of cooking recipes, I chose the most budget-friendly and uncomplicated option, I hope you will like it too.

Lecho for the winter - the best recipe without sterilization

Well, we’ve almost reached the end of the article and finally I decided to show you another awesome cooking method. Here you don’t need to add a lot of vegetables, lecho will be without carrots and without onions and even without tomatoes, instead there will be tomato paste.

But, believe me, it’s also very, very tasty. And on a quick fix sometimes it saves. Yes, and also, when the year turns out to be a lean one, the recipe will generally come to the rescue.

We will 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 tbsp

Stages:

1. Choose a tomato paste from the market that will be different high quality. Usually Azerbaijanis sell this in their tents. Or use your own natural paste.

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

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

3. Cook over low heat for about 20 minutes. During this time the pepper will become soft. Now add chopped garlic and add hot pepper (put as much as you want, at your discretion).

4. A couple of minutes before it’s ready, pour vinegar essence into the mixture. And then quickly take the jars and place the workpiece in them. They should be clean and without cracks, and the lids too. Seal tightly and hermetically and put on a coat. And after a day, lower it into a hole or store it in the cellar.

This is such a delight, with an unusual note of cloves and a little spice. Enjoy!

Appetizer with beans and tomatoes for the winter

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

We will need:

output 5 l

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

Stages:

1. Take any white beans, not necessarily the Lima variety, and first keep it in water all night. And in the morning you get up, drain the water and pour in new water, cook beans in it. It is important not to overcook it so that it does not turn into mush.

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

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, as always, take clean jars and lids and send the prepared brew. Turn the containers around to the other side and wrap them with a blanket. Once the salad has cooled completely, check all preparations for leaks. Well, all that remains is to go down to the basement. Good luck!

That's all my friends are. There are so many recipes for lecho made from bell peppers, you’ve probably never seen so many before. After all, we prepared it with carrots and onions, and even without these ingredients. We made preparations with zucchini or eggplant, 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 it!

And then don’t forget to share your opinion, reviews and click class and like the article. All the best and positive wishes to everyone. See you later, bye!

Now that supermarket shelves are replete with an assortment of jars of preserves, many housewives still continue to make their own preparations for the winter. And not without reason, because no matter how much manufacturers promise us that their preserves are as tasty as homemade, all the same, real home-canned food, prepared by the housewife for the winter with love and care for loved ones, cannot even be compared with “store-bought” food.

Cookbooks, the Internet and other sources offer a wide variety of recipes for winter canning: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and sealed in a bottle, to whole dishes: squash caviar, vegetable salads, adzhiki.

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

Lecho is a tasty and very impressive dish that will perfectly diversify the winter table.

It is generally accepted that lecho is a recipe from Bulgarian cuisine. And most housewives associate it with sweet bell pepper salad different colors, drenched in tomato sauce. But this is not entirely true: in fact, lecho is a dish of Hungarian cuisine. But the housewives cook it in different countries, it was especially loved in Europe. The recipes differ from each other: for example, Hungarian lecho contains not only vegetables, but also smoked meat; in Russia the recipe was adapted to 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 consider the most known variants preparing this delicious and healthy salad.

Lecho recipes from all over the world

It should be noted that no matter what recipe for preparing lecho for the winter you choose, there is one nuance common to 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 it’s time to familiarize yourself with the variety of lecho recipes for real housewives, which you can prepare for the winter.

Delicious lecho for the winter - a recipe that will lick your fingers

Each housewife prepares lecho according to homemade recipe. This recipe is delicious, be sure to prepare it for the winter, I’m sure you will like the appetizer. You can eat it as a separate dish or serve this lecho as a side dish, in any case you will lick your fingers.

Required set of ingredients:

sweet 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 tails, seeds, partitions, and cut them into rings of about 1.5 cm.
I put the tomatoes through the food processor, they should turn out to be a homogeneous mass, and pour them into the pan. Add sugar, salt, pepper rings, vegetable oil, vinegar and mix well.
I put the saucepan on medium heat, cooking takes 30-40 minutes, stirring from bottom to top from time to time. The peppers will sink lower to the bottom of the pan as they cook.
I do not sterilize the jars, but burn them in the oven. Before burning, I wash the jars, dry them slightly, place them in a cold oven, turn the temperature up to 200 degrees, and leave them for 15 minutes. I think it’s faster this way, and it’s guaranteed that all sorts of microbes die.
I transfer the hot lecho into cooled jars, seal them with boiled lids, turn them over, and wrap them in something warm.

My tips

In all recipes I indicate sweet peppers in their pure form, that is, already peeled, this means that you need to purchase or take your own grown ones by 300-400 grams more. The same applies to other vegetables; the unpeeled ones will require a little more.
I always try to write on the jars the date of preparation and funny notes about what happened on that day. In winter, it’s great to remember this day when this preparation was prepared, and it’s so convenient.
In winter, I often use lecho for preparing winter food - in borscht, soups, for meat, and lecho gravy will flavor any dish.
The ideal lecho tastes sweetish, a little salty and slightly sour, so try and use your own measure, salt, sugar, vinegar.
The signal that the lecho is ready is actually not the time indicated in the recipes, but the state of the pepper’s boiling; if it’s cooked, then our preparation is ready.
Lecho is in many recipes, but in almost all of mine it is not sterilized, but sealed hot. Treat this moment responsibly - when pouring into containers, the stove must continue to work under the workpiece, maintain the boiling point when pouring into jars. The containers should not be underfilled; squeeze all the oxygen out of them. A well-filled jar should be rolled up immediately. If everything is done according to the rules, the blanks will not explode.
A properly rolled pepper is not just a translation of food, it is truly a delicious dish, a wonderful side dish in winter time, the gravy itself is very tasty, can be drunk, or used for preparing first and second courses.

Lecho in tomato juice for the winter

For this recipe, purchase your favorite tomato juice. I don’t use salt, because usually manufacturers salt the juice; you can add salt to your taste.

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

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

Lecho with tomato

sweet pepper - 4 kg,
tomatoes - 2 liters of ripe soft tomatoes,
sugar - 2 cups without slides,
vegetable oil - 180−200 g,
vinegar 9% - 250 gr.

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

Tomato and pepper lecho with garlic "Generous Summer"

Prepare:

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

Chop the pepper, garlic and onion into thin strips.
Grind the tomatoes into a homogeneous mass using a blender (you can use a meat grinder).
Place everything in a saucepan, add water to cover all the vegetables, and place on the fire.
Salt, add bay leaf, pepper, sugar.
I don’t close the lid and simmer over low heat for about one hour.
Next, I pour vinegar, mix and pack it into clean jars, trying to fill it as full as possible so that there is no room for air. Air reduces the shelf life of the product.

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 g)

Cut the peeled into medium cubes vegetables - pepper, tomatoes, onions.
For 12-15 minutes, fry the onion until lightly browned, add pepper and green tomatoes to it, add salt and sugar.
After boiling the vegetable mass for 5 minutes, add chopped garlic. Cook vegetables for 20-25 minutes.
We don’t remove it from the stove, but immediately fill the jars with boiling lecho, close them with airtight lids, turn them over, and wait for them to cool.

Here is another lecho recipe, my recipe with my favorite homemade taste. It's very easy to prepare.

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

Bulgarian lecho - recipe

Required:

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

Shred the bell peppers into long pieces.

Mince the garlic, hot peppers, tomatoes using a meat grinder, and chop the greens with a knife. By the way, it’s great to take greens for preparing any kind of lecho. Now, there is enough parsley and dill, their price is low, and in winter the greens are worth their weight in gold, and besides, they are so useful in the cold season.

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

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

Grind the vegetables, with the exception of sweet peppers, in a meat grinder, mix and add to the peppers, chopped into strips, add salt to taste, add oil, boil for 50 minutes, place in containers, screw. You can leave the sweet peppers uncut and pass them along with all the ingredients; what comes out is not lecho, but a spicy seasoning.

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

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

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

Cut the onions, tomatoes, peeled peppers into strips, chop the carrots on a coarse grater, mix, pour in 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. Straight from the heat, place them in containers while still hot and screw them in. Yield: 11 0.5 liter jars.

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

Grind the tomatoes with a meat grinder, 30 minutes. Boil them down.
Cut the pepper into long strips.
Fry the onion chopped into half rings.
Salt the boiled tomatoes, add sugar, add strips of peppers, and boil for 30 minutes. At the end of cooking, add fried onions. Place the lecho while boiling and screw it on immediately.

Cut peeled sweet peppers into slices.

Then take tomato paste and dilute it with water in a 1:1 ratio. For every kg. take 1 kg of tomato paste. chopped pepper, 50 gr. sugar, 30 gr. salt, cook for 10 minutes. The not cooled, boiling mixture is packaged in jars, sterilized for 0.5 liters - 25 minutes, liter - 35 minutes.

On store shelves you can admire jars with beautiful labels, but sometimes you wonder if homemade preparations are necessary? As I grew older, I realized that preparing lecho at home for the winter is not a whim at all. This winter preserve can be a decoration for any table because it is natural. Especially if the preparations are rolled using 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 sweet pepper - 1.4 - 1.5 kg.
Onion - 2 heads.
Tomatoes - 600 g.
Pork fat - 80 g.
Smoked bacon - 50 g.
Paprika - 5 g.
Salt - to taste.

Preparation:

Peel the pepper and cut lengthwise into 8 pieces.

Peel the tomatoes and cut into quarters.

Cut the onion into half rings.

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

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

Simmer for high fire until some of the liquid evaporates, stirring. Cover with a lid, keep the heat low and simmer until done.

The most common winter lecho recipe 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 puree: 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 - a 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.
Cloves - 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 skins from the tomatoes, grind with a blender or through a meat grinder until pureed.

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 leaf, allspice, to taste.

Preparation:

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

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

Original lecho recipes

Lecho "Ogonyok"

Ingredients:

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

Preparation:

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

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

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

Chop the garlic and add to the vegetables. Pour in 5 tbsp. l. vegetable oil. Remove the bay leaf.

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

Lecho recipe “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 pureed.

Cut the pepper into strips or cubes, as for a salad. Add it along with the spices to the 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 cup.
Sugar - 1 glass.
Vinegar 9% - 2 tbsp. l.

Preparation:

Grind the tomatoes. Cut the pepper into strips.

Pour the tomato puree into a saucepan and put on fire. Add salt and sugar to the mixture 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 the pan. Now the lecho is ready.

An unusual and tasty recipe: honey lecho

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

Bell 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.
Hot pepper - 1 pc.
Vegetable oil - 200 g.

How to cook:

Cut the pepper into strips (can be into 4 parts). Cut the onion into rings, as for a salad.

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

Place the vegetables in the 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:

Bell 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 cook 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 add sugar and salt 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.
Onion - 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 the onion in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.

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

Add the tomatoes and simmer for another 5-10 minutes, stirring so that the vegetables do not burn.

Turn the heat to minimum, salt the vegetables, add spices and simmer for 10 minutes, covering with a lid.

How to serve lecho

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

In Hungary, it is eaten as a separate dish by stirring eggs in it. This is quite reasonable, since Hungarian lecso usually contains meat products. In Germany, it is served as a side dish for fried sausages, sausages or grilled meat. And in Russia - as a salad with 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, the treatment is very tasty dish. And his bright look will definitely improve your mood and appetite. In addition, it contains vitamins, in particular vitamin C, beta-carotene, and potassium, which are rich in vegetables that make up lecho. But in winter it is very important to eat as many vegetables as possible in order to compensate for the lack of essential vitamins. Home canning is a great help in this matter.

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

At home, it is prepared exclusively from peppers and tomatoes. But, despite the minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products. Today, almost every housewife has her own signature recipe for making lecho, which she happily shares with family and guests.

Pepper lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe, purchase necessary 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 (not be flabby), otherwise the taste and appearance of the final dish will be spoiled.

Remove the stem from suitable peppers and extract the seeds using convenient kitchen tools. And then we chop it at our discretion. Some people prefer to chop the peppers into strips along the entire fruit, others prefer to chop them smaller. As for the rest of the vegetables included in the lecho recipe, they should definitely be washed, dried, and, if desired, the skin of the tomatoes should be removed. This is not difficult to do if you first pour boiling water over the tomatoes.

Pepper lecho - best recipes

Recipe 1: Sweet pepper lecho (classic recipe)

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

Ingredients:

– tomatoes – 1 kg.
– sweet bell pepper – 2 kg.
- medium-sized onions - 4 pcs.
— refined sunflower oil – 1 cup.
- greens (cilantro, parsley or celery) - 3 bunches.
- fresh garlic - 1-2 heads (10 cloves).
- sugar - 1 glass.
- ground black pepper - 1 tsp.
- ground paprika - 1 tsp.
- vinegar - 1 tbsp.
- salt to taste

Cooking method:

1. Peel the bell pepper, removing the seeds, rinse with water, and cut into large pieces (about 4 parts). Also, cut the washed ripe tomatoes into 4 parts. Cut the onion into half rings.

2. Prepare large saucepan with thick walls and bottom. Pour vegetable oil into it, wait until it warms up well, add the onion.

3. When the onion becomes transparent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes.

4. Now add the most main component lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on the heat for another 10 minutes, stirring occasionally.

5. Grind the garlic by chopping 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 herbs, ground paprika, black pepper, mix and cook the dish for 10 minutes.

6. Prepare jars for harvesting: wash, sterilize. We put our lecho there and roll it up. It is advisable to place jars of lecho on lids, wrap them in something warm and leave them to cool for about a day at room temperature.

Recipe 2: Pepper and carrot lecho

Another simple recipe for preparing a popular Hungarian dish. All ingredients included in its composition are easily available in our country throughout the year. All you need is to buy them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. This lecho can be served either separately or with hot potatoes, rice, or pasta.

Ingredients:

- 50 pieces of bell pepper
- one and a half kg of onions
- half a kilogram of carrots
- one and a half liters of tomato juice
- a glass of 9 percent vinegar
- 200 g fine sugar
– vegetable oil – 250 gr.
- about 3 tables. spoons of salt

Cooking method:

1. Select fleshy, juicy pepper fruits. Remove the stems and seeds and cut into strips (not too thin). Chop the onion into half rings, grate the carrots on a Korean grater, or you can also chop them in a food processor.

2. Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. Place on the stove and simmer the vegetables for about 30 minutes from the moment they boil. The fire should not be strong. Don't forget to stir.

3. We wash the jars, pour boiling water over them, keep them in a hot oven until the moisture completely evaporates and put the lecho in them. Seal with boiled lids, turn over and leave until cool. Then we put it in a place to store the blanks.

Recipe 3: Pepper lecho with mushrooms in sour cream sauce

Lecho is usually associated with homemade preparations for the winter, but there are recipes that do not involve canning the dish. We offer one of them – bell pepper lecho with mushrooms sour cream sauce. Just from the name itself, your mouth is already starting to water and your appetite is building!

Ingredients:

— 600 gr. red peppers
- 400 gr. red tomatoes
- 300 gr. any first-class mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 tables. lie vegetable oil
- two onions
- one spoon (tablespoon) of butter
- ground red pepper
- salt to taste

Cooking method:

1. Wash the rice and scald it with boiling water. Fill the rice with 250 ml of water, add some salt, add butter and boil until soft under the lid.

2. Place peeled, sliced tomatoes (pre-scalded) in layers on the bottom of the saucepan, sliced peppers and use rice as the third layer. Lightly add salt to each layer.

3. On growing. fry the onion and sliced mushrooms in oil. Remove from heat, mix with ground red pepper, 200 ml warm water and sour cream. Pour the contents of the saucepan with the resulting sour cream and mushroom sauce.

4. Place the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-heated oven. Remove the lid so that the top is covered with an appetizing, golden brown crust.

— Significant vegetables added to lecho must be chopped into approximately equal pieces. This way the dish will look more attractive on the table;

— Lecho should not be placed in jars that are too large in volume. Optimal size containers - from 500 ml to 1 liter;

— If you stew lecho on the stove with the addition of vinegar essence and other acidic ingredients, use only an enamel pan (basin) without chips, cracks or damage.

Lecho has its roots in Hungary and is traditionally prepared from three constant and essential products: sweet peppers, tomatoes and onions. Everything else is an addition.

In our country, the recipe for this dish is adapted to the products available to us and very often you can find various variations of it: with zucchini, with cucumbers, with eggplants, with tomato paste, with beans, etc.

Lecho is prepared in sterilized jars and closed with sterile screw-on or screw caps.

You can sterilize jars in the oven for 10-15 minutes at 100ºC, steam for 30-40 minutes or in microwave oven within 2-3 minutes.

Recipe for lecho from bell pepper for the winter “You will lick your fingers”

For cooking this amazing delicious preparation, I suggest you collect from the beds fresh peppers, tomatoes and onions. If you don’t have your own garden, then I advise you to go to the market and buy as many of the above-mentioned vegetables as possible, because the dish turns out so tasty that you won’t be able to pull it away by the ears. Also sterilize the jars and lids. So, let's start preparing.

Ingredients:

Bell pepper - 2.5 kg.
Tomatoes - 2 kg.
Sugar - 1/2 tbsp.
Vegetable oil (refined) - 1/2 tbsp.
Salt - 1 tbsp. l. (with a slide)
Vinegar - 9% - 1 tbsp. l.

Preparation:

To prepare lecho, you can use bell peppers of any color, but the most delicious, in my opinion, is obtained with yellow or red peppers.

1. Before we start preparing the salad, we need to sterilize the jars, wash and dry the vegetables. We pass the tomatoes through a meat grinder or chop them in a food processor. Add salt and sugar to the chopped tomatoes. Mix everything well and bring to a boil over low heat.

2. Meanwhile, remove the seeds from the bell pepper and cut it into large pieces.

3. When the tomato mass boils, pour vegetable oil into it.

4. Next, lay out the chopped pepper.

5. Bring to a boil again and after boiling, cook the lecho for 30 minutes.

6. After 30 minutes, add a spoonful of vinegar and, after stirring, remove from the stove. Place the hot lecho into jars and secure with sterile lids. Turn the jars upside down, cover them with a warm blanket and leave until completely cool.

Lecho with tomato paste for the winter from bell peppers for 3 kg

This recipe stands out for its balanced content of ingredients and pleasant taste. The salad is incredibly easy and quick to prepare. Even a novice cook can handle it. To preserve it, we need to prepare the products listed below and 6 sterilized 750 ml jars.

Ingredients:

Sweet pepper - 3 kg.
Tomato paste - 350 gr.
Vinegar - 1/4 tbsp.
Salt - 1 tbsp. l. (with a slide)
Granulated sugar - 1/4 tbsp.
Vegetable oil - 1/4 tbsp.
Water - 4 tbsp.
Black peppercorns - 7-8 pcs.
Bay leaf - 4-5 pcs.

Preparation:

1. Cut the washed and peeled pepper into half rings and set aside.

2. Pour water into a large deep saucepan and add all the ingredients except pepper. Mix everything well and bring to a boil.

3. As soon as the mixture boils, add chopped pepper to it and cook for 20-25 minutes.

4. Place the finished lecho into sterilized jars and close with lids.

Recipe for lecho from bell pepper and tomato without sterilization

I bring to your attention another simple recipe. winter salad, which does not require sterilization and is perfect for lovers of savory dishes.

Ingredients:

Bell pepper - 3.5 kg.
Tomatoes - 2 kg.
Hot pepper - 50-300 gr.
Sugar - 2 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 0.5 tbsp.

Preparation:

1. First of all, wash and dry the vegetables. Remove the seeds from the pepper and cut into small slices.

3. Then grind the chopped tomatoes to a puree using a meat grinder or blender.

4. The last thing we need to prepare is hot pepper. We cut off the tails and clean it of seeds. Next, chop it as finely as possible with a knife or grind it using a blender.

If you are a fan of very spicy dishes, then the hot pepper seeds do not need to be removed.

5. Transfer the chopped hot pepper into a large container with bell pepper.

6. Pour the tomatoes over the peppers and put the pan on the fire. As soon as the vegetables heat up, they will begin to release moisture and will stew in their own juices. Pour in 1 glass of vegetable oil and half a glass of vinegar. When the vegetables begin to boil, add 2 cups of sugar and 2 tablespoons of salt. Mix everything thoroughly.

8. Cover the pan with a lid and simmer the lecho over low heat for 10-15 minutes. After this time, the lecho is completely ready. You can taste carefully and adjust the taste if necessary by adding salt, sugar or vinegar.

9. Place the lecho in sterilized jars and roll up or close tightly with lids. Turn the jars upside down and leave them like that until they cool completely. The result was four jars with a volume of 700 g. and four 500 g jars.

How to prepare lecho from bell peppers and eggplants for the winter

There are a huge number of lecho recipes, as I mentioned above. In this recipe I want to show you how you can prepare very delicious salad for the winter with eggplants. I think few people will refuse to try preparing such a healthy vegetable mix. The recipe is quite simple and does not take much time.

It is advisable to choose red pepper, as it is more meaty. It is advisable to choose tomatoes that are ripe and aromatic. It is better to choose young and strong eggplants, since they have practically no bitterness.

Ingredients:

Tomatoes - 1.5 kg.
Bell pepper (red) - 750 gr. (without seeds)
Eggplants - 750 gr.
Garlic - 1 head
Chili pepper (red) - 1 pod
Vegetable oil - 100 ml.
Salt - 1 tbsp. l.
Sugar - 100 gr.
Citric acid - 1 tsp.

Preparation:

1. Remove the stalks from the tomatoes and cut them into slices. Remove seeds from chili peppers. Peel the head of garlic and pass everything through a meat grinder or food processor.

2. Add 100 ml to the twisted tomatoes. vegetable oil, 100 gr. sugar and 1 tbsp. l. salt (not iodized) with a slide. Next, cut the sweet pepper into large cubes and cut the eggplant into cubes.

3. Place the pan with tomatoes on the stove, bring to a boil and cook for 20 minutes. They should decrease in volume and change color to a darker and more saturated one.

4. Place the peppers in a saucepan with the tomatoes. Boil it for five minutes until it becomes soft. Then add the eggplants to our cooking container, mix all the vegetables, bring to a boil and cook for 20 minutes.

5. At this stage, add 0.5 tsp for preservation. citric acid. If you don't like lemon, you can add 1 tsp. vinegar.

You don’t have to add citric acid or vinegar at all, but on the condition that this salad will be eaten within 3 months.

Mix the lecho again and place it in sterilized jars. You should have 3 liters. We close or roll up the jars with sterile lids, turn them upside down, cover and leave until completely cool.

Video on how to prepare lecho without adding vinegar

This winter snack recipe is ideal for those who adhere to a healthy and healthy nutrition. This is very relevant and important when preparing for the winter. Prepare such a wonderful dish for yourself and your loved ones without vinegar or vegetable oil.

Ingredients:

Sweet pepper - 1 kg.
Tomatoes (meaty) - 3 kg.
Salt (coarse) - 1 tbsp. l.
Granulated sugar - 3 tbsp. l.
Greens - optional
Black pepper (peas) - to taste
Bay leaf - to taste
Cloves - to taste
Garlic - 5-6 cloves

How to make lecho from bell peppers with tomato juice

I present to your attention a tested easy recipe lecho. To make the appetizer really tasty, I recommend choosing red, fleshy varieties of peppers. The cutting can be anything: strips, cubes, rings or half rings. There is no need to sterilize and wrap such a preparation, otherwise the pepper will boil and lose its elasticity.

Ingredients:

Bell pepper (peeled) - 2.5 kg.
Tomato juice - 2 l.
Vegetable oil - 180 gr.
Sugar - 200 gr.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tbsp. l.

Preparation:

1. Peel the pepper and cut it as you like.

2. Pour the juice into a large deep saucepan, add sugar, salt and vegetable oil. Mix everything and put on fire until it boils. After boiling, boil the juice for 20 minutes.

4. Five minutes before readiness, add vinegar. Pour hot lecho into sterilized jars and roll up. We turn the jars over onto their lids, check that the jars have rolled up well and cover them with a warm blanket. Leave it like this for a day. The lecho is ready. Bon appetit!

Step-by-step recipe for lecho made from pepper and suneli hops

If you don't have chili pepper, you can replace it with 2 tbsp. l. adzhiki.

Ingredients:

Sweet pepper - 2.5 kg.
Tomatoes - 2.5 kg.
Vegetable oil (refined) - 1 tbsp.
Sugar - 1 tbsp.
Salt - 1 tbsp. l. (with a slide)
Vinegar 9% - 2 tbsp. l.
Parsley - a large bunch
Khmeli-suneli - 1 tbsp. l.
Garlic (peeled) - 1 tbsp.
Chili pepper - to taste

Preparation:

1. Cut off the stems of the tomato and cut into large pieces and pass through a meat grinder.

It is better to use tomatoes that are red, ripe and juicy. Then the snack will not turn out dry.

Place the resulting juice on low heat and simmer for 35-40 minutes until it becomes thick.

2. At this time, peel the peppers and cut into half rings or strips. Depends on the size of the peppers.

3. B tomato sauce add salt, sugar, vegetable oil, chili pepper and sweet pepper. Mix everything well and carefully and simmer for 20 minutes. Then add chopped garlic, finely chopped parsley and suneli hops. Boil for five minutes, add vinegar and turn off the stove.

4. Place the lecho into sterilized jars and close the lids. Turn the lids down, cover and leave under the blanket until completely cool.

Cooking lecho with tomato paste and garlic

Pepper lecho for the winter is not only an excellent snack option from a jar, but also a surprisingly tasty salad. It prepares very quickly and requires a minimum amount of ingredients.

Dish ingredients:

Sweet bell pepper - 1.5 kg.
Table salt - 0.5 tbsp. l.
Sugar - 100 gr.
Carrots - 1 kg.
Garlic - 3-4 cloves
Water - 0.5 l.
Tomato paste - 1 l.
Water - 500 ml.
Vinegar 9% - 2 tbsp. l.
Sunflower oil - 100 ml.

Preparation:

1. Wash the sweet pepper thoroughly, remove the stems and seeds and cut into pieces (size to taste).

2. In a separate container, combine salt, sugar, tomato paste and water. Stir well until smooth. Then put on the fire and bring to a boil.

3. Place chopped peppers in a suitable size pan and pour in diluted tomato paste and sunflower oil. Place the pan on the fire and bring to a boil.

4 After boiling, cook for 20 minutes, stirring regularly. Five minutes before the end of cooking, add two tablespoons of 9% vinegar to the lecho (vinegar can be replaced with one teaspoon of vinegar essence diluted with water) and chopped garlic. Stir and let it boil.

5. Remove the pan from the stove and immediately place the hot lecho into sterilized jars and seal it tightly with sterilized lids. We turn the closed jars upside down, cover them with something warm (for example, a blanket or blanket) and leave them until they cool completely. Then store the lecho in a cool, dark place. This lecho can be served as an independent snack or as a sauce for pasta or rice.

Delicious lecho with bell peppers, carrots and onions for the winter

Lecho has always been very popular in home canning. Despite the fact that many new recipes for pickling vegetables are appearing, the old proven methods are irreplaceable in their simplicity. To prepare this vegetable lecho we will need: peppers, tomatoes, carrots and onions. See below for a more detailed snack recipe.

Ingredients:

Sweet pepper - 1.2 kg.
Tomatoes - 4 kg.
Carrots - 1 kg.
Onion - 1 kg.
Vinegar 9% - 100 gr.
Sunflower oil - 150 gr.
Sugar - 220 gr.
Salt - 100 gr.
Pepper (peas) - 20-30 pcs.

Preparation:

1. Cut the peppers, peeled from seeds, as we like: into strips or cubes. The size of the pieces is determined by your preference. However, keep in mind that the finer the peppers are cut, the faster they cook. And it’s much more convenient to eat them later.

2. Grate the washed and peeled carrots on a medium grater. Cut the onion into rings or cubes.

2. Scald the tomatoes in hot water so that the skin can be easily removed from them. Finely chop the peeled tomatoes and place them in a large deep saucepan with vegetable oil. Cook them over low heat for 20 minutes.

3. Transfer the chopped peppers, onions and carrots to the tomato mass. Add the specified amount of salt, sugar and black pepper there. At the end of cooking, add vinegar and you can add chopped parsley for flavor.

4. After boiling, cook the vegetable mass for another 30-40 minutes until the peppers become soft.

5. Place the hot lecho in sterile jars, screw on the lids and leave them upside down under a warm blanket for a day. All! Here is such a simple and tasty option for making lecho. Bon appetit!

Lecho with bell peppers and beans - you'll lick your fingers

This salad is highly respected in our family, so it is on the list of must-haves every year. The recipe, proven over the years, passed from my grandmother to my mother, and then to me. This preparation of beans and peppers is simple, satisfying and very delicious way canning.

Both red and white beans are suitable for this recipe.

Ingredients:

Bell pepper - 3 kg.
Tomatoes - 2 kg.
Boiled beans - 400 gr.
Onions - 2 pcs.
Garlic - 1 head
Carrots - 700 gr.
Salt - to taste
Black pepper (ground) - 1 tsp.
Vegetable oil - 250 ml.

Preparation:

1. Peel the onion and cut into cubes. Cut the tomatoes into large pieces and the pepper into half rings. We pass the garlic through a garlic press, and chop the carrots on a coarse grater.

2. Pour vegetable oil into a large container. Lightly fry the onions and carrots.

3. Then add chopped pepper here and mix.

4. Now add the tomatoes, salt to taste, add pepper, add garlic and mix everything thoroughly. Cover with a lid and simmer for 20 minutes.

5. After 20 minutes, add the prepared beans, mix and simmer for about another 30 minutes. Place the finished lecho in sterilized jars and close with sterile lids.

Making lecho with bell peppers and zucchini

And the last recipe that I want to offer you today is a salad with peppers and zucchini. Very organic taste, without excess oil, with a natural and rich taste of vegetables. Try it too!

Ingredients:

Bell pepper - 1.5 kg.
Tomatoes - 1.5 kg.
Zucchini - 3 kg.
Hot pepper - 0.5 kg.
Sugar - 1 tbsp.
Salt - 4 tbsp. l.
Vinegar - 9% - 100 ml.
Vegetable oil - 1 tbsp.
Garlic - 3 cloves
Water - 300 ml. (if there is little liquid)

Interesting fact:

In Hungary, this dish serves as a snack, side dish or main dish at any time of the day. It is served for breakfast with scrambled eggs. For lunch or dinner, it is usually eaten with white bread or complemented with sausage, rice, meat, noodles, etc.

That's all I have for today! Cook with pleasure and soul, involve your family in the cooking process, share recipes with friends. I will be glad to receive your feedback in the comments. See you in new articles!

Hello, Dear friends and the readers of my blog! I couldn’t resist and decided to continue the series of articles about delicious lecho made from sweet peppers and tomatoes for the winter. Still, there are so many recipes that it’s impossible to fit them into one article.

And today I will tell you a few more excellent options for preparing this salad. If you have an abundance of harvest this year, then this will be just the thing for you. You can do it in different ways and please your family and friends with such a snack.

I've always envied those who have plenty of storage space. winter preparations in the quantity you want. Alas, in urban conditions this is not always possible. But, fortunately, I have a husband with golden hands. He came up with an additional storage room for me from a regular wardrobe, added a few shelves and voila. It’s very convenient, by the way, I advise you to take note.

In addition to today's appetizers, I would like to recommend that you also familiarize yourself with recipes and preparations. By the way, I also highly recommend reading my colleague’s article about cooking Korean-style tomatoes in jars https://azbyka-vkysa.ru/pomidory-po-korejski-na-zimu.html, quite interesting options. I liked them.

But let's still return to our topic and get acquainted with good options delicious homemade lecho.

I would like to remind you that all jars must be sterilized before filling with the finished product. Boil the lids for at least 5 minutes.

And I'll start with my favorite method. Lecho has a rich, slightly sweet taste. From the proposed ingredients, 6-6.5 liters of the finished product are obtained, which is approximately eight half-liter cans

Ingredients:

Sweet bell pepper – 2 kg
Tomatoes – 2.5-3 kg
Carrots – 1 kg
Onions – 0.5 kg
Sugar – 200 gr
Vegetable oil – 200 ml
Table vinegar 9% – 100 ml
Garlic – 1 head
Salt – 2 tablespoons

Preparation:

1. Wash the tomatoes, remove the stem and cut into slices for convenience. Then grind thoroughly in a blender until pureed. Then pour into a suitable container and put on fire. Bring to a boil.

2. While the tomatoes are boiling, chop the carrots on a coarse grater and add to the juice. Add salt, sugar there and mix. Cook for 10 minutes.

3. Peel and cut the onion into half rings or quarters. Add to carrots and cook for another 10 minutes.

4. Meanwhile, wash the peppers, remove seeds and cut into strips or cubes. Then peel the garlic and cut into small pieces. Add to the remaining vegetables, stir and cook for 15 minutes. 5 minutes before the end of cooking, add vinegar and vegetable oil.

5. As soon as you turn off the heat, immediately distribute the vegetable mass into prepared sterilized jars. Screw on the lids and turn them upside down, wrap them in a warm blanket and leave until completely cool. Then store in a cool, dark place.

How to prepare sweet lecho from peppers and tomatoes for the winter

Here's a simpler recipe. But it is still very tasty and aromatic. Try rolling up several jars using this method and treat your guests later. They will definitely like it.

Ingredients:

Tomatoes - 3.5 kg
Sweet pepper - 2.5 kg
Vegetable oil - 1 cup
Sugar - 1 glass
Salt - 2 tbsp.
Vinegar 70% - 1 tbsp.

Preparation:

1. Cut the tomatoes into slices, remove the core and spoiled areas. Pass through a meat grinder, pour into a saucepan and put on fire until it boils.

2. Wash the peppers and remove seeds and membranes. Cut it into small pieces. Then, when the tomato mass boils, skim off the foam. Then add salt, sugar, vegetable oil and peppers. Mix everything and wait until it boils. From the moment it boils, cook for another 30 minutes. At the end, add vinegar, stir and turn off.

3. Place in sterilized jars, roll up the lids, turn over and cover with a warm towel or blanket. Leave it like this until it cools completely, about a day. Then put it in a cool place warm place until winter.

A recipe for delicious lecho with tomatoes and peppers without vinegar - you'll lick your fingers

And now I want to tell you how you can make such a wonderful salad without vinegar, vegetable oil and sterilization. And you won’t spend more than an hour cooking. It will be very tasty.

Ingredients:

Tomatoes – 3 kg
Sweet pepper – 1 kg
Salt - 1 tablespoon
Sugar - 3 tablespoons
Fresh herbs (basil, dill, celery) - to taste
Spices - to taste (I take hops-suneli, bay leaf, allspice)
Garlic - 2 cloves

Preparation:

1. Cut half the tomatoes into wedges, discarding the core. Place them in a saucepan. Peel the pepper from seeds and cut into large pieces. Send it there too. Next you need to put salt and sugar in the pan. Mix everything and simmer over low heat for about 15-20 minutes. By that time, our vegetables will give juice. Peel the rest of the tomatoes from everything unnecessary, cut into quarters and set aside for now.

2. When the required time has passed, add to stewed vegetables spices, chopped herbs and mix. And then add the remaining tomatoes. Put it back on the fire and cook for another 15 minutes over medium heat after boiling. 5 minutes before the end of cooking, add chopped pieces of garlic.

3. Now put the finished salad into jars (take care of sterilization in advance), roll up the lids, turn over, wrap and leave until cool. Should be stored in a cool place.

Cooking cucumber lecho with tomatoes, carrots and bell peppers

I have put together a very cool video recipe for you. You simply must try this treatment. Amazing aroma and taste. And the cucumbers remained so crispy that you already want to eat them right now. But no, you need to leave it for the winter, but now eat fresh vegetables.

Ingredients:

Tomato – 2 kg
Cucumbers – 2.5 kg
Carrots - 300-500 gr
Bell pepper - 8 pieces
Garlic - 3 heads
Vegetable oil - 150-200 ml
Vinegar - 50 ml
Sugar - 7 tbsp. l. (with a slide)
Salt - 2 tbsp. l.

And you will see how to do everything correctly in this video.

I think it won’t be difficult for you to prepare such a wonderful salad, because there is nothing complicated in this recipe. And you just realized this.

How to make lecho with tomatoes, zucchini and peppers for the winter

Another wonderful recipe with the addition of my favorite vegetable - zucchini. In general, I really like making preparations with it, for example, or for the winter. Try this recipe too.

Ingredients:

Zucchini (peeled) - 1 kg
Tomatoes – 1.5 kg
Bell pepper – 1.5 kg
Garlic - 5 cloves
Sugar - 100 gr
Rock salt - 1 tablespoon
Salt - 1 tablespoon
Vinegar 9% - 1 tablespoon
Vegetable oil - 1 tablespoon

Preparation:

1. First, peel the zucchini. Cut into cubes. Then remove the seeds from the peppers and cut them into cubes. Remove the core from the tomato and cut into medium pieces.

2. Place the chopped tomatoes in a saucepan, add salt and sugar. Place on the fire until it boils. When it boils, cook for another 10 minutes, stirring occasionally.

3. Then add zucchini and pepper. Pour in vegetable oil and mix gently. Once it boils, cook for 30 minutes. 15 minutes before readiness, add chopped or pressed garlic. 1 minute before cooking, add vinegar and cover with a lid.

4. Then put the lecho into prepared sterilized jars and screw on the sterilized lids. Turn over, cover with a blanket and leave until completely cool. This salad can be stored either at room temperature or in a cool place.

Recipe for lecho with eggplants, tomatoes and peppers

I really like this combination of vegetables together. Therefore, I want to share with you this method of preparing lecho. My beloved aunt taught me this. A very worthy woman and a wonderful cook. If you knew how she cooks, all the dishes will be finger-licking. I'm still a long way from it. But everything comes with experience and practice.

Ingredients:

Eggplants – 1 kg
Onions – 350 gr
Sweet pepper – 350 gr
Tomatoes – 550 gr
Hot pepper - to taste
Garlic - 3 cloves
Salt - 1 tablespoon
Sugar - 50 gr
Vinegar 9% – 20 ml
Vegetable oil – 50 g

Preparation:

1. Wash the tomatoes and cut into slices. Peel the hot pepper from the seeds, remove the stem and cut into pieces. Scroll them through a meat grinder. Then pour oil into it and put it on the fire until it boils.

2. While it is boiling, take care of the rest of the vegetables. Cut off the ends on both sides of the eggplants and cut them into cubes. Peel the sweet pepper from seeds and cut into medium pieces. Peel the onion and cut into cubes or quarters of rings. Add all the chopped vegetables to the tomatoes. Mix everything and bring to a boil over low heat, with the lid closed. Cook vegetables for 30 minutes. Then add salt and sugar and cook for another 10 minutes. 2 minutes before the end, pour vinegar into the pan.

3. Place the finished lecho into sterilized jars and cover with lids. Place a kitchen napkin in the pan and place the jars. Fill in hot water up to the shoulders and boil for 20 minutes.

4. Carefully remove and roll up. Turn it upside down and wrap it in a warm blanket until it cools completely. Then store in a cool place.

Well, my dears. That's all for today. Take a look, choose and cook according to these options. And I will please you very soon new portion Very delicious recipes. Which ones? I won't tell you yet. Very soon you will see everything for yourself.

In the meantime I wish you successful preparations and Bon Appetit!

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