How to prepare real lecho for the winter. “Original” step-by-step recipe for lecho. Recipes for making delicious lecho

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

In winter, the preparation finds its place on the festive table; it is added to main courses as an additional side dish.

And I like to dip the meat dumpling into a plate of lecho, and then drag the pepper itself onto my tongue to boot. In early spring, we always take this preparation with us on a picnic.

Lecho from bell pepper and tomato for the winter

My friends like to make the preparation with vinegar. for its more stable rich taste and they say: a classic recipe.

Ingredients:

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

Preparing the recipe:

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

Place the missed tomatoes in a cauldron or any other large pan.

Add here: sugar, salt and vegetable oil. Mix everything well and put on low heat so that while it boils you have time to cut the pepper.

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

The whole pepper cut into strips is ready.

By this time our tomatoes were boiling.

Add all the chopped peppers to the tomatoes in the cauldron.

Mix everything well and bring to a boil.

After boiling, turn the heat to low and cook for exactly 20 minutes. During this time you need to stir 2 - 3 times. 5 minutes before the end of cooking, add 100 g of vinegar, mix well and finish cooking.

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

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

One jar of lecho is ready for the winter.

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

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

Tomato and pepper lecho - without vinegar for the winter

This no-vinegar recipe is my favorite.

We will need:

Preparing the recipe:

Cut the peeled and washed pepper into strips.

We chopped the pepper and this is what it looks like.

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

Cut the tomatoes into slices.

We cut 3 kg of tomatoes into 1.5 kg in each plate.

Place one plate of chopped tomatoes over the peppers.

Grate it on a medium grater and add it to the tomatoes and peppers.

Then add sugar and salt. Mix everything well.

Now let this whole mass simmer for 10 minutes over low heat. At the end of 10 minutes, add a second plate of tomatoes.

After this, continue to simmer for another 30 minutes.

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

We're rolling up for the winter.

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

Pepper and tomato lecho - through a meat grinder with carrots

We will need:

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

Preparing the recipe:

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

Bon appetit in winter!

Recipe for lecho from peppers with tomato paste - video

Tomato paste is a great substitute for rolled tomato paste. The preparation will be tasty and aromatic.

As you can see, the recipe is quite simple and tasty. The season is in full swing, hurry up.

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

Check out the classic recipe for preparing vegetables.

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

Bright and aromatic lecho made from bell pepper is a real delicacy. Prepare for the winter with tomato paste, onions, carrots, tomatoes.

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

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

Wash the tomatoes and cut into slices, discarding the core and rotten barrels, if any. Pass them through a meat grinder or in a blender until pureed. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Place on the fire and cook for 5 minutes after boiling.

Peel the carrots and grate them on a coarse grater. Add to tomatoes and cook for another 15 minutes.

Cut the onion into half rings. Peel the pepper and cut into cubes. Add our lecho to the pan and cook everything together for 30 minutes.

In the meantime, the vegetable mass is boiling, sterilize the jars and lids in any way convenient for you.

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

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

A very bright, aromatic and incredibly tasty “lecho” salad, there is practically no competition on the winter table. Many people love it and, of course, try to stock up on this healthy dish for the winter.

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

First, cut the pepper in half and remove all the seeds. Then we chop it into small slices.

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

Place over medium heat, add salt and sugar and cook for about half an hour, remembering to stir occasionally.

Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Using a press, squeeze out 4 cloves of garlic and, if desired, add a piece of hot pepper. Cook for another 15 minutes and put the finished lecho into sterilized jars and roll up their lids.

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

Recipe 3: Bell pepper lecho - Finger licking good

A treat made from bell pepper for the winter, this delicious vegetable appetizer is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a type of jar salad that came to us from Hungary and has gained success in many European countries.

From the article you will learn how to prepare delicious lecho from bell peppers at home; its recipes are extremely simple.

This canned salad will decorate both your everyday and holiday tables. Plus, this is a useful supply of vitamins for the whole year. Cook with pleasure!

2 kg tomatoes
1 kg bell pepper
5 onions
150 ml odorless sunflower oil
1 tbsp. caxapa
Z st. l salt
50 ml vinegar
bay leaf
allspice and peas

Cut the pepper in half, remove the center, wash and cut. You can cut it however you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

We pass tomatoes through a meat grinder, about 2 kg, you should get 3 liters of finished tomato. It is better to choose meaty tomatoes so that the sauce is not too liquid.

We put the tomato on the stove, but the pan should not be full, because then we will add onions and peppers there.

While the tomato is cooking, cut the onion and sauté it in vegetable oil. We do not bring it to a golden color, just until it becomes transparent, stirring constantly.

When the tomato boils, add onion, salt, sugar and vinegar to it, leave to simmer over low heat for 15 minutes. Then we load there pepper cut into slices, allspice and black pepper (10 peas each) and several bay leaves (2-3 pcs.).

Boil for another 15 minutes, pour into prepared jars and seal. From this volume of preparation products you will get 6 half liter jars. The jars need to be sterilized before placing the lecho in it.

Half-liter jars are best suited for treatment, just enough for one family dinner. Bon appetit!

Recipe 4: bell pepper lecho with tomatoes

3 kg of sweet pepper. It is recommended to use seasonal vegetables.
100 ml sunflower oil.
2 kg of fleshy tomatoes.
2 tbsp salt.
100 grams of sugar.
2 tbsp vinegar.

Initially, you need to wash the pepper fruits well to avoid the risk of infection. You can cut as you wish. Whichever you like best.

The tomatoes also need to be washed, the bottom cut out, and cut into convenient slices.

The tomatoes, divided into pieces, must be passed through a meat grinder. You can also use an immersion blender or mixer.

Pour the required amount of salt, granulated sugar to taste, and refined sunflower oil into the tomato puree. Fans of spicy taste can add hot pepper.

At the next stage, add pepper to the pan, stir and cook after boiling for about half an hour. The heat must be reduced to low so that the pepper retains its crispy texture.

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

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

Recipe 5: lecho from bell peppers and carrots (with photo)

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

We use homemade tomatoes; they have thin skin, so we don’t peel it. Wash all the vegetables first. We clean the onions and carrots.

Cut the tomatoes into large slices.

We took different colored peppers. We remove stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate the carrots using a Korean carrot grater. Well, if you don’t have one, grate it on a large ordinary grater. We also add carrots to tomatoes and peppers.

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

Place the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

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

During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on a table or especially on a metal surface, as they may burst. Can be placed on a towel or wooden board.

Let the jars cool and store. In winter we take it out and enjoy the smell of summer. Bon appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's prepare lecho with tomato paste for the winter today, I suggest making it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors; with yellow bell peppers the result will be juicy, bright and beautiful, and, of course, tasty. Let's take good tomato paste as a basis, ideally homemade tomato paste, but store-bought paste is also good. Lecho can be served to the table as an appetizer, and lecho will also make each of your dishes special; just add a couple of spoons of lecho to stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I’m sure you won’t have them sitting idle.

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

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

Remove seeds from bell peppers and remove membranes. Rinse the peeled pepper halves and cut the pepper into large pieces or cubes. Immediately transfer the slices into a saucepan with tomato base.

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

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

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

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

Recipe 7: lecho from bell peppers and onions (step by step)

For me, this is the most delicious lecho you can imagine. This juicy, tender and aromatic vegetable appetizer contains all the colors and tastes of sunny summer. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes combine perfectly in this lecho, which we will prepare for the winter.

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

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

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

But I was too lazy to collect it and then wash it, so I simply punched the tomato slices with an immersion blender directly into the pan (I have a 4-liter capacity) in which lecho will be prepared for the winter. The result is literally in 30 seconds, and there is no need to remove the skin.

Add salt, sugar, allspice and bay leaf to the tomato puree (we can say that this is juice with pulp). If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a gentle snack, not at all spicy. Place the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.

In the meantime, let's get to the rest of the vegetables. We peel the onions and carrots - we will need 400 grams of each, peeled.

The onion can be chopped as desired, but I prefer that the pieces be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the frying pan at once, heat it and add the chopped onion. Fry over medium heat, stirring, until transparent.

While the onions are fried, either chop the carrots on a coarse grater or cut them into strips (thin strips). The second option, although it takes longer, is tastier when prepared (in my opinion).

When the onion is half ready and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.

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

We cut the halves themselves arbitrarily - this is the kind of lecho for the winter that I love when the pepper is cut into thick slices. In this form, there should be 1 kg of pepper (a little more is possible).

Well, the carrots and onions are ready - they are slightly browned and smell pleasant (the smell of raw onions is gone).

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

Place the fried vegetables and oil into the tomato base.

We also put pieces of pepper there.

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

The readiness of the pepper is determined by its texture: the flesh should become almost soft, and the skin should in no case come off (then you have simply overcooked it). But the pepper shouldn’t be crunchy either—find a middle ground for yourself. The carrots and onions were almost ready before, so everything is clear with them.

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

The lecho made from peppers, tomatoes, carrots and onions is ready - close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling lecho into jars.

We close the lids using a machine or tighten them with screws. By the way, I am often asked whether there is a difference between which lids to use - screw or turnkey tin. There is no difference at all - use whatever is at hand at the moment. Well, I hope you understand that screw cans also require threaded cans?

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

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

I really hope that you will like this winter snack and that you will also make it for your family year after year. Good luck with your winter preparations, friends, and bon appetit!

Recipe 8: sweet pepper lecho with onions and carrots

The following recipe can hardly be called classic, but it is very popular among us. It adds carrots and onions to the peppers. I don’t know where this option originated, but it’s also very tasty. I suspect that it appeared in those days when pepper was not yet a ubiquitous vegetable and the remaining ingredients were sent in order to get more product at the end. Nevertheless, this option is very successful in terms of taste combinations and is therefore very popular.

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

If you use tomatoes, the first thing you need to do is make tomato juice from them. To do this, simply pass them through a meat grinder, using a disk with the smallest holes, or a juicer. It is not at all necessary to peel the skin, everything will grind and you will have additional fiber in your treatment. If you use tomato paste, dilute and stir it in warm boiled water.

We cut the pepper into petals, the carrots into not thick rings, and the onion into half rings. There is no need to try to cut vegetables as finely as possible, you are not preparing caviar. They should retain their shape after processing and not fall apart when it's time to remove them from the jar.

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

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

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

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

A person can be reminded of warm, sunny summer days by the aroma of delicious homemade . And lecho, a popular dish of Hungarian cuisine, is one of these delicious winter preparations that carefully preserves the delicate aroma of sun-ripened vegetables. Despite the diversity that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.

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

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

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

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

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

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

After this, place the container with the tomato mass on the fire, bring to a boil, add pepper, salt and sugar (to taste). The resulting mixture is poured over the pepper and boiled for 15-20 minutes.

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

Lecho with carrots

It turns out amazing lecho with carrots, recipe which is described below. This delicious preparation can be used both as an independent snack and as an addition to other dishes.

To prepare you will need:

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

The tomatoes are scalded with boiling water and peeled, the carrots are peeled and everything is twisted through a meat grinder.

Send everything to the fire and cook for about half an hour, after which chopped peppers, butter, sugar and salt are added to the tomato-carrot mixture.

Boil everything for about half an hour and add vinegar five minutes before the end of cooking.