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

Ingredients:
1.4 kg of green bell peppers,
600 g tomatoes
2 onions,
80 g pork fat
50 smoked bacon,
5 g paprika
salt to taste.

Preparation:
Peel the green pepper pods and cut them lengthwise into 8 pieces. Dip the tomatoes in boiling water for a few seconds, then in ice water, peel and cut into quarters. Cut the onion into half rings. Put fat in a saucepan and fry lard, cut into small cubes, until transparent, pour onion and brown until golden brown. Add the paprika, stir and place the chopped tomatoes and peppers in a saucepan. Salt and simmer over high heat. When some of the liquid has evaporated, cover and reduce heat. Simmer until tender.

This is the very recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, stir in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But as a preparation for the winter, this lecho recipe is not suitable, except to take the risk and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and its many variants are more common.

Bulgarian lecho (no vinegar)

Ingredients:
1 kg of sweet pepper
1 kg tomato puree
2 tbsp Sahara,
1 tbsp salt.

Preparation:
Cut the colored peppers lengthwise into wide strips or into squares. Boil puree from fresh tomatoes (minced or chopped in a blender) 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll up in sterilized jars.

Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack Sahara,
2 tbsp salt,

2 tbsp 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, arrange in sterilized jars and roll up.

Ingredients:
2 kg of pepper
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp salt,
3 tbsp Sahara,
10 cloves
2-3 pods of hot pepper,
300 g garlic
10 allspice peas.

Preparation:
Pass the peeled tomatoes through a sieve or chop with a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Spread hot on sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter of tomato juice,
1 tbsp salt,
½ glass of sugar
½ glass of vegetable oil,
1 tsp 70% vinegar
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaves and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot in sterilized jars, roll up.

Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,

4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to loosen seeds. Cut the pepper into strips, the onion into half rings, put everything in the tomato puree. Add salt, sugar, pepper, bay leaf and simmer, covered, until the pepper softens. Put the grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, roll up. Wrap until cool.

Ingredients:
3 kg of sweet pepper,
3 kg of onions,
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut onion into half rings, pepper into wide strips. Remove the skin from the tomato and cut into wedges. Saute the onion in olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add the tomatoes and simmer, stirring occasionally, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer, covered, for another 10 minutes. Arrange in banks, roll up.

Lecho (no vinegar)

Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.

Preparation:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Put out everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.

Ingredients:
3 kg of tomatoes,
3 kg of red and 1 kg of green pepper,
1 cup vegetable oil
½ cup 9% vinegar
2 tbsp salt,
2-4 tbsp Sahara.

Preparation:
Chop the skinless tomatoes in mashed potatoes, mix with chopped peppers and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.

Ingredients:
6 kg of tomatoes,
5 kg of green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil
1 pod of hot red pepper,
parsley and celery to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot pepper, mix everything and put on the fire. Reduce after boiling, cook for 15 minutes. Put the bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. Pour vinegar 15 minutes before the end of cooking. Spread hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg of red sweet pepper,
3 liters of tomato juice,
1 kg of carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g of vegetable oil
3.5 tablespoons salt,
100-150 g of garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Lay everything except garlic and herbs in layers in a saucepan, pour over tomato juice, cook for 20 minutes from the moment of boiling. Then add chopped garlic and cook for another 10 minutes. Put chopped greens shortly before the end of cooking. Arrange in sterilized jars, roll up.

Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for your attention.

Ingredients:
2 kg of zucchini,
1 kg of sweet pepper
400 g tomato paste
1 glass of water
150 g sugar
300 g of vegetable oil
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.

Preparation:
Combine tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in the boiling marinade, boil for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap until it cools.

Spicy zucchini lecho

Ingredients:
3 kg of zucchini,
100 g of garlic
6 sweet peppers
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.

Preparation:
Pass the garlic, sweet and hot peppers through a meat grinder, pour over tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Spread hot on sterilized jars, roll up.

Lecho from overripe cucumbers

Ingredients:
5 kg of cucumbers,
2.5 kg of tomatoes,
1 kg of sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.

Preparation:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers, if they are too tough, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Cucumber lecho

Ingredients:
3 kg of cucumbers,
1 kg of onion
1 stack Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste
black or red ground pepper - to taste,
100 g 9% vinegar.

Preparation:
Mix all products, except for cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment they boil for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour the peppers, cut into large cubes, unpeeled eggplants into cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Successful preparation of lecho for the winter!

Larisa Shuftaykina

Lecho is a completely unique phenomenon in European cuisine. What makes it unique? Variation: This dish has no recipe that could be called classic. The only rule for a dish without rules is that bell peppers and ripe fresh tomatoes are the main ingredients. The most popular recipes for lecho with pepper, zucchini, cucumbers, garlic are collected in this article.

Important: in Hungary and Bulgaria, lecho is known as an independent vegetable dish, sometimes with the addition of meat / meat products; on the territory of the post-Soviet space, lecho, most often, means a tasty and aromatic vegetable preparation for the winter

Delicious tomato and pepper lecho: how to cook

You will need:

• sweet pepper - 2.5 kg
• fresh tomatoes (ripe, sweet enough) - 2 kg
• table vinegar (9%) - 50 ml
• granulated sugar - 100 g

How to cook:

1. Wash the tomatoes. Make a cross cut on each tomato (see photo). Put the cut tomatoes in a convenient container, pour boiling water over them. After 5 minutes, carefully drain the water. Remove the peel from the tomatoes and chop them in any convenient way (pass through a meat grinder, blend or grate)

1. Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to simmer over low heat. The excess liquid should boil away
2. While the tomato puree is turning into a sauce, wash the pepper, remove the seed pod and cut into slices (shape and size is convenient for eating)

1. Add pieces of sweet pepper, salt, granulated sugar, vegetable oil to a container with tomato sauce. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes. The pepper should be soft (but not boiled!)

You will need:

• bell pepper - 1.5 kg
• tomato juice - 0.5 l. To make homemade juice, you will need 0.6 kg of fresh ripe tomatoes
• table salt (not iodized, regular grinding) - 15 g
• granulated sugar - 45 g
• table vinegar (9%) - 50 ml
• honey - 7 g

How to cook:

1. Wash the pepper, remove the seed pod and cut into slices (shape and size is convenient for eating)
2. Add pieces of sweet pepper, salt, granulated sugar, vegetable oil to a container with tomato juice. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes. Five minutes before the end of cooking, add honey, gently stir the lecho until the honey is completely dissolved
3. As soon as the vegetables reach the required condition, i.e. the pepper will become soft (but not boiled!), remove the container from the heat and pour in the vinegar. Mix thoroughly
4. Pack hot lecho in sterile jars and roll up

You will need:

• sweet pepper - 1 kg
• garlic - 70-100 g
• onions - 1 kg
• table vinegar (9%) - 20 ml
• granulated sugar - 50 g
• table salt (not iodized, regular grinding) - 30 g
• vegetable oil (odorless) - 125 ml

How to cook:

1. Prepare fresh tomatoes (see the beginning of the article) and chop them in any convenient way (pass through a meat grinder, blend or grate)
2. Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to simmer over low heat to evaporate excess liquid
3. While the tomato puree is turning into a sauce, wash the pepper, remove the seed pod and cut into slices
4. Peel the onion, cut into thin half rings
5. Pass the peeled cloves of garlic through a press.
6. Add bell peppers, onions, salt, granulated sugar, vegetable oil to a container with tomato sauce. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes. 5 minutes before the end of cooking, add the garlic to the vegetable mixture. Mix the lecho thoroughly
7. As soon as the vegetables reach the required condition (the pepper should be soft, but not boiled!), Remove the container from the heat and pour in the vinegar
8. Pack hot lecho in sterile jars and roll up

You will need:

• sweet pepper - 1 kg
• young zucchini - 1 kg
• fresh tomatoes (ripe, sweet enough) - 700 g
• onions - 400 g
• vegetable oil (odorless) - 130 ml
• table salt (not iodized, regular grinding) - 50 g
• granulated sugar - 160 g
• table vinegar (9%) - 20 ml

How to cook:

1. In a container with a thick bottom, combine vegetable oil, granulated sugar, salt
2. Wash the vegetables thoroughly
3. Cut the courgettes into cubes, peeled onions into half rings, pepper into strips. Pass the peeled tomatoes through a meat grinder (blend or grate)

1. Bring the mixture of butter, granulated sugar and salt to a boil
2. Put the zucchini in the boiled marinade. Let the mixture boil again and cook for 5 minutes over low heat.
3. Add the onion. Let the mixture simmer and cook for another 5 minutes. Do not forget to gently stir the lecho
4. Add pepper in the next step. Bring to a boil and cook for 5 minutes
5. Add tomato puree and vinegar last. Bring the mixture to a boil and cook for 10 minutes

Winter salad of tomatoes, peppers and cucumbers

You will need:

• cucumbers (any size, but the seeds should be relatively soft) - 2 kg
• sweet pepper - 1.2 kg
• vegetable oil (odorless) - 160 ml
• table salt (not iodized, regular grinding) - 60 g
• granulated sugar - 260 g
• table vinegar (9%) - 80 ml
• garlic - 50 g

How to cook:

1. Wash the vegetables thoroughly
2. Cut the cucumbers into round plates 2-3 mm thick. If the cucumbers are large, cut into semicircular segments. Peeled garlic - in thin plates, pepper - in strips. Pass the peeled tomatoes through a meat grinder (blend or grate)
3. In a container with a thick bottom, combine tomato puree, vegetable oil, granulated sugar, salt. Bring to a boil, cook for 10 minutes over low heat
4. Put all the vegetables in the tomato marinade, mix, cook for 10 minutes from the moment the mixture boils
5. Add vinegar. Mix the lecho thoroughly. Cook for 5 minutes
6. Pack hot lecho in sterile jars and roll up

Lecho tomatoes, peppers, onions: recipe

You will need:

• sweet pepper - 1.5 kg
• fresh tomatoes (ripe, sweet enough) - 1 kg
• onions - 0.75 kg
• vegetable oil (odorless) - 100 ml
• granulated sugar - 100 g
• table vinegar (9%) - 80 ml

How to cook:

1. Wash the vegetables thoroughly
2. Cut the peeled onions into half rings, pepper into slices convenient for eating. Pass the prepared tomatoes through a meat grinder (blend or grate)
3. Pour tomato puree into a container with a thick bottom, add granulated sugar, salt, vegetable oil. Bring the mixture to a boil and simmer over low heat for 20-30 minutes
4. Put pepper and onion in tomato sauce, mix thoroughly. Bring the vegetable mixture to a boil and cook for 10-15 minutes from the moment it boils. 5 minutes before the end of cooking, add vinegar and mix the lecho thoroughly
5. Pack hot lecho in sterile jars and roll up

You'll need:

• bell pepper - 2 kg
• carrots - 1 kg
• onions - 0.5 kg
• tomato juice - 1.4 l. To make homemade juice, you will need 1.7 kg of fresh ripe tomatoes
• vegetable oil (odorless) - 100 ml
• table salt (not iodized, regular grinding) - 25-30 g
• granulated sugar - 100 g
• table vinegar (9%) - 80 ml

How to cook:

1. Pour the tomato juice into a thick-bottomed container and bring to a boil
2. Wash the vegetables. Remove the seed capsule from the pepper and cut into slices suitable for eating. Cut the peeled carrots into thin slices, onions into half rings

1. Pack hot lecho in sterile jars and roll up

Eggplant and sweet pepper lecho

You will need:

• eggplant - 1 kg
• sweet pepper - 1 kg
• onions - 1 kg
• tomato juice - 0.6 l. To make homemade tomato juice, you will need 0.8 kg of fresh ripe tomatoes
• vegetable oil (odorless) - 240 ml
• granulated sugar - 80 g
• table vinegar (9%) - 30 ml
• table salt (not iodized, regular grinding) - 25-30 g

How to cook:

1. Pour the tomato juice into a thick-bottomed container and bring to a boil
2. Wash the vegetables. Cut the eggplants into slices convenient for eating, salt, stir, leave for 20-30 minutes. Drain the juice from the eggplant. Rinse eggplants with cold water, put in a colander to remove excess moisture
3. Remove the seed capsule from the pepper and cut into slices suitable for eating. Cut the peeled onion into half rings
4. Add vegetables, salt, granulated sugar, vegetable oil to a container with tomato juice. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes
5. As soon as the vegetables reach the required condition, i.e. become soft (but not boiled!), remove the container from the heat and pour in the vinegar, mix thoroughly
6. Pack hot lecho in sterile jars and roll up

You will need:

• sweet pepper - 2 kg
• tomato paste - 0.5 l (avoid tomato paste, which contains E-129)
• drinking water - 0.5 l
• granulated sugar - 150 g
• table salt (not iodized, regular grinding) - 25-30 g
• vegetable oil (odorless) - 200 ml
• table vinegar (9%) - 100 ml

How to cook:

1. Mix the tomato paste, water, salt and sugar thoroughly. Pour the resulting mixture into a container with a thick bottom and bring to a boil
2. Add pieces of sweet pepper, vegetable oil to a container with tomato sauce. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes. The pepper should be soft (but not boiled!)
3. As soon as the vegetables are at the required condition, remove the container from the heat and pour in the vinegar
4. Pack hot lecho in sterile jars and roll up

Green pepper lecho. Pepper and tomato lecho without vinegar

You will need:

• bulgarian green pepper - 2 kg
• fresh tomatoes (ripe, sweet enough) - 3 kg
• granulated sugar - 150 g
• table salt (not iodized, regular grinding) - 50-60 g

How to cook:

1. Cut prepared tomatoes into cubes
2. Wash the peppers, remove the seed pod and cut into slices easy to eat
3. Place the vegetables in a convenient container with a thick bottom, stir
4. Add salt and sugar to the vegetable mixture, mix thoroughly again, leave for 30-40 minutes
5. After the indicated time, put the container with vegetables on the fire and bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes. The pepper should be soft (but not boiled!)
6. Pack hot lecho in sterile jars and roll up

Bell pepper caviar for the winter

You will need:

• sweet pepper red - 2.5 kg
• celery root - 150-200 g
• parsley root - 150-200 g
• carrots - 150-200 g
• onions - 250 g
• fresh tomatoes - 200 g
• ground black pepper - 1 tsp. (no slide)
• allspice ground pepper - 1 tsp. (no slide)
• table salt (not iodized, regular grinding) - 25-30 g
• vegetable oil for browning

How to cook:

1. Wash the vegetables
2. Bake the peppers in the oven until soft. Place the finished pepper in a plastic bag, let it sweat, remove the skin, separate the pulp
3. Peel celery, parsley, carrots, grate. Finely chop the onion
4. Salve prepared root vegetables with a little vegetable oil
5. Remove the skin from the tomatoes (the method for peeling a tomato is described at the beginning of the article)
6. Cooked vegetables, blend until smooth
7. Transfer the vegetable caviar to a container with a thick bottom, add salt, sugar, spices, mix thoroughly, bring to a boil
8. Cook from the moment of boiling for 10-15 minutes. Be careful: the boiling mixture splashes!
9. Pack hot caviar in sterile jars and roll up

Frozen peppers are a great alternative to canned foods. Using this pepper, you can quickly and without hassle prepare a delicious hot appetizer.

You will need:

• frozen bell peppers - 0.5 kg
• onions - 100 g
• homemade ketchup - 100 ml (or frozen tomatoes - 250 g)
• salt, sugar, spices - to taste
• odorless vegetable oil - 50 ml

How to cook:

1. Finely chop the onion, save until transparent in a little vegetable oil
2. Add ketchup to the onion and heat the mixture thoroughly, remembering to stir constantly. If you are using frozen tomatoes instead of ketchup, place the tomatoes over the onions (be careful, the oil can sprinkle a lot!). Cover the container with a lid and wait for the active release of juice. Remove the lid and continue to evaporate excess liquid (15-20 minutes)
3. Once the mixture is thicker (like a sauce), add the pepper, mix thoroughly and cook for another 10 minutes. Add salt, sugar, stir again and cook until tender
4. The softness of the pepper testifies to the readiness of lecho

Tip: ready-made lecho can be poured with fresh chicken eggs. This is how you get delicious and unusual scrambled eggs with vegetables.

Video Cooking LECHO. My grandmother's best recipe. We preserve for the winter

The recipe for this lecho has been living in my family for a very long time. I don’t know where he got such a name, but lecho really turns out - you will lick your fingers. Delicate, tasty, slightly sweet - what you need to prepare a snack for the winter from bell pepper. This lecho is delicious to serve not only as an appetizer or a side dish, you can simply eat it with a piece of fresh bread, and it will also be very tasty.

So, to make the bell pepper lecho for the winter "Lick your fingers" vegetables need to be washed and dried.

Cut the tomatoes into quarters and transfer to a blender (or juicer).

Punch the tomatoes with the basil until smooth.

Rub with a silicone spatula through a fine sieve, discard the seeds. Put the tomato juice to cook for 15 minutes, constantly skimming off the foam.

Measure sugar and salt - without a slide.

Pepper, cut into quarters or small cubes.

Add pepper to tomato juice, cook for 10 minutes.

Add hot pepper to taste and garlic pressed through a press.

Add salt, sugar, vinegar and vegetable oil.

Stir very gently so as not to break the pieces of pepper, cook for 3-5 minutes.

Turn off the saucepan with pepper, put it in sterilized clean jars, pour the juice right under the lid, roll up or screw the lid, wipe the jars with a damp cloth. Turn the jars over and put the lid down, covered with something warm, until they cool completely.

The simplest bell pepper lecho for the winter "Lick your fingers" is ready!

Store in a cool, dark place until winter.

We continue to roll up the jars. Today our next turn is Lecho for the winter. There are many recipes for lecho, some with carrots, some with onions, and some with just tomato juice, or just tomatoes (tomatoes) with bell peppers. How many people, so many tastes. Choose any recipe! Preparing lecho from pepper is very simple and quick! And in winter it is so nice to open a fragrant jar and enjoy a snack that has retained the taste of summer!

Pepper lecho for the winter

2:4

Preparing lecho from pepper is very simple and quick! And in winter it is so nice to open lecho and enjoy this delicious preparation, before potatoes or pasta.

We need:

For 4 liters:

Tomato - 2 l

Bulgarian pepper -2-2.5 kg

Onions - 1 kg

Vegetable oil - 150g

Salt - 1.5-2 tbsp. l.

Sugar - 2 tbsp. l.

Garlic - 4 large cloves

Preparation:

Wash the pepper, remove the seeds, cut lengthwise into 2-4 pieces. Cut the onion into thin rings. Mix everything, pour over tomato, put lecho on low heat.

When it boils, add salt, sugar, mix gently. Keep at a low boil for 10 minutes, then add chopped garlic, mix and immediately roll up in sterilized jars.

3:4

The pepper lecho is ready!

Lecho with carrots for the winter

This recipe is the tastiest in my opinion. I advise you to cook. There is little trouble, the consumption of pepper is good (we plant a lot and we don’t know where to put it now), you don’t need to sterilize the jars with this lecho.

So, we need:
For 1 liter of tomato juice
1 tbsp - salt
2 tbsp - sugar
5-6 large - carrots
1 head - garlic
8 dec. spoons - 9% vinegar
Sweet pepper

Preparation:
Prepare tomato juice in any way convenient for you. I make the juice by passing the tomatoes through a juicer. Then I boil the tomato juice for 20 minutes.
I pour salt and sugar into the boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through a press and also into a saucepan.
Add vinegar and cook for 25 minutes.
Peel the sweet pepper and cut into strips.
When the tomato juice with carrots boils for 25 minutes, pour in the pepper, as much as you like.
I have 2 buckets of pepper for 5 liters of juice.
Cook the pepper for 8-10 minutes.
We put it in jars, roll it up with iron lids and "under a fur coat" until it cools.

5:4

Zucchini and eggplant lecho for the winter

We will need:
1 kg eggplant
1 kg zucchini
1 kg pepper
1 kg of carrots
a bunch of dill, a bunch of parsley

for the sauce:
2 kg of tomatoes
2 heads of garlic
1/2 cup 6% vinegar
1.5 cups vegetable oil
1.5 cups sugar
1/3 cup salt
4 allspice peas
5 black peppercorns
2 bay leaves
1 tsp coriander (optional)

Preparation:
1. Cut the eggplants and zucchini into slices, pepper rings, grate the carrots, chop the herbs
2. Twist the tomatoes for the sauce. Add the grated garlic, vinegar, oil, salt and sugar. To mix everything
3. Pour the sauce over the vegetables, add the spices and simmer over medium heat for 40-60 minutes.
4. Arrange vegetables in jars, roll up, turn upside down, cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Lecho with sweet pepper for the winter

Lecho recipe, proven over the years. I make 2 servings every year - always not enough. Lecho turns out to be sweet, children especially like it.

We will need:

3 kg tomato
1.5 cups sugar
1 cup vegetable oil
8-10 peas of black pepper
2 tablespoons of salt
3 bay leaves
2 tablespoons vinegar 9%
3 kg sweet pepper

Preparation:

1) turn the tomatoes through a meat grinder, set to boil, adding sugar, oil, black pepper, salt, bay leaf, vinegar.

2) boil for 30 minutes, then add the pre-chopped pepper

3) boil for another 5-10 minutes

4) roll it up in jars, turn it over, wrap it up until it cools completely

I always take jars with a screw cap, sterilize them in the oven (I put them in a cold one so that they don't burst and sterilize them for 30 minutes).

The lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without a refrigerator all winter.

Lecho can be eaten the next day.

Lecho with onions for the winter

We need:

1.3 kg of sweet pepper,

1 kg of tomatoes,

250 g onions

15 - 20 g of salt

ground black pepper to taste

2 - 3 tbsp. spoons of water.

Preparation:

Wash ripe bell peppers, remove seeds, cut into strips 5 - 8 mm wide or into pieces.

Cut the tomatoes into slices 3-4 mm thick.

Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enamel saucepan. Add 2 - 3 tbsp. spoons of water and simmer covered for 10 minutes. Fill the jars with the vegetable mass tightly, without air voids (the vegetables should be covered with juice on top). Sterilize in boiling water: liter jars - 45 min., Three-liter jars - 60 min.

Lecho with carrots for the winter

We need:

2.5 kg of sweet bell pepper,
3 liters of tomato juice,
3 carrots,
1 pod of hot pepper,
1 head of garlic
1 bunch of parsley
1 bunch of dill
3/4 cup vegetable oil
8 tsp 9% vinegar
100 grams of sugar
2.5 tbsp salt

9:4

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, chop the herbs. Pass hot pepper and garlic together through a meat grinder. Put sweet and hot peppers, carrots, garlic, herbs, salt, sugar and vegetable oil in a saucepan, pour over with natural tomato juice and cook for 30 minutes. Add vinegar 5 minutes before the end of cooking. Spread the lecho on sterilized jars, roll up and turn over onto the lids until it cools.

Lecho without oil for the winter

We need:

3 kg of tomatoes,
1.5 kg of sweet pepper,
7 large cloves of garlic
1 cup of sugar,
1 tbsp top of salt

Preparation:
Cut half of the tomatoes and cook for 10-15 minutes, add the bell peppers, cut into strips, after removing the seeds, peeled and chopped garlic, the rest of the chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho in sterilized jars and roll up.

Lecho with carrots without vinegar for the winter

We need:

3 kg tomato,

2 kg of bell peppers (unpeeled 2.3 kg),

0.5-1 kg of carrots,

2 tablespoons of salt (full)

1 tablespoon granulated sugar

1 tablespoon vegetable oil.

11:4

Preparation:

Tomatoes through a meat grinder, carrots - in strips, pepper - in strips. Cook tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close cans, turn on the lid, wrap.

Exit:- 6 cans of 650 g or 5 cans of 750 g

Pepper lecho and eggplant for the winter

Lecho is one of delicious snacks for the winter. It is easy and quick to prepare.

Of this amount, the output is 4 liters.

We need:

Tomato juice -4 l

Beautiful Bulgarian pepper - 1.5 kg

Eggplant - 1.5 kg

Onions - 1 kg

Vegetable oil -150 g

Salt - 1.5 - 2 tbsp. l

Sugar - 2 tbsp. l.

Vinegar 9% - 2 tbsp l.

Garlic - 4 large cloves

Preparation:

1. Cut the eggplants into slices, sprinkle with salt, let stand for 30-50 minutes to release the bitterness. Then rinse in cold water.

2. Pepper for lecho to clear of seeds, cut into halves or quarters, onion - thinly rings.

3. Put everything for lecho in a large saucepan, pour over tomato juice, cover and put on low heat.

14:4

When the tomato is very hot, the vegetables will settle significantly, you can add fire.

Add sugar, salt, oil to the lecho, bring to a good boil. Pour in vinegar, boil for 15 minutes. Add chopped garlic at the end. Pour lecho into sterilized jars, roll up, wrap up.

The pepper and eggplant lecho is ready!

Lecho for the winter from pepper

We need:

Tomatoes - 5 kg

Bulgarian pepper - 2 kg

Carrots - 200 g

Beets - 200 g

Salt - 3 tbsp. spoons

Sugar - 1 glass

Vegetable oil - 1.5 cups

Preparation:

First, we rinse the tomatoes, blanch them and peel them. Then we twist it through a meat grinder until puree. Put the mashed potatoes in a saucepan and put on fire.

When the mashed potatoes boil, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, three carrots and beets on a coarse grater, then put the vegetables in a saucepan with sauce and cook for another 10 minutes.

We clean the pepper from the stalk and seeds, cut it into small pieces.

Add to the pan to the rest of the ingredients and simmer over low heat for 25-30 minutes.

We lay out the finished lecho in sterilized jars (you should get 7-8 liters of lecho) and roll up the lids. Here's a pretty simple recipe, bon appetit!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bulgarian pepper - 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic - 2 Cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. a spoon

Salt - 30 Grams

Granulated sugar - 1 tbsp. a spoon

Preparation:

Prepare the vegetables, rinse them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into slices, cut the onion into half rings, cut the bell pepper into strips.

Scald the tomatoes and peel them off. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated saucepan, put onions and carrots.

When the vegetables are soft, add the peppers and zucchini. Season with salt and simmer for 5 minutes over medium heat.

Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat. 5 minutes before cooking, pour in the vinegar, stirring the lecho.

Put the finished lecho into sterilized jars. The jars should be turned over and covered with a blanket until they cool completely.

Tomato and pepper lecho for the winter

18:4

We need:

Bulgarian pepper - 3 kg

Tomatoes - 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Potted pepper - 8 pieces

Vegetable oil - 200 g

9% vinegar - 80 g (I like to use apple cider)

Preparation:

Prepare your main ingredients. Rinse vegetables thoroughly under water.

Chop the tomatoes and peppers coarsely. Remove all unnecessary parts.

Twist the tomatoes in a meat grinder. Put the resulting mass in a saucepan.

Boil the tomatoes over low heat for 15 minutes, add pepper, sugar, salt, vegetable oil. Cook for 20 minutes. At the very end, put peppercorns, bay leaves and vinegar. We boil for another 5-7 minutes.

The jars must be sterilized using the oven.

Arrange the lecho in the jars, close the lids. Turn upside down and wrap in a blanket and leave to cool completely.

Lecho with beans for the winter

19:4

Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper - 2 kg

Hot pepper - 1 piece

Sugar - 1 glass

Vegetable oil - 1 glass

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

One of the favorite preparations for the winter from pepper is lecho.

Its rich tomato-pepper flavor cannot be confused with anything, and such preservation in winter does not stale for a long time!

We have prepared for you a lecho recipe so delicious that you will want to cook it over and over again.

This recipe has been passed down from generation to generation, and we hope you enjoy it too.

So let's get started!

Bell pepper lecho and tomato with carrots

This lecho has a very rich, intense taste.

And it is also very beautiful and elegant, if you take peppers of different colors.

Proven and favorite recipe, write down:

Ingredients:

• 1.5 kg bell pepper
• 1.5 kg tomato
• 4 pcs onion heads
• 3 carrots
• 50 g vegetable oil
• 100 g sugar
• 1 tbsp. l vinegar 9%
• 3 pcs bay leaves
• 3 cloves of garlic
• salt to taste

Preparation:

Wash and grind the tomatoes well with a meat grinder or blender. It is not necessary to remove the skin from them.

Chop the carrots, cut them into cubes. Onions can be cut into beautiful half rings.

Cut the peppers into pieces as you like. It is better to be larger, so that during cooking it does not boil into porridge and retains its shape.

Put the saucepan with tomato puree on the fire and bring to a boil.

As soon as the tomato mass boils, add the carrots. And cook for 15 minutes under a lid over low heat.

After this time, add the onion. And cook for another 5-7 minutes.

Pour our pepper next.

Mix the contents of the pan well. Add half a tablespoon of salt, vegetable oil and sugar.

Once again, mix it all well and leave to simmer over low heat for 20-25 minutes, stirring occasionally.

There is no need to add additional water.

As the pepper warms up, the juice will release and there will be enough juice to completely cover the vegetables.

After 25 minutes, our lecho is almost ready. Add a tablespoon of vinegar.

Chopped garlic and a few bay leaves are followed.

Cook for another 5 minutes and can be laid out in sterilized jars.

We roll up the cans and turn them upside down. After that, the jars need to be wrapped and allowed to cool.

The finished lecho can be stored in a cool, dark place, for example, in a pantry.

See you in new articles!