All pepper lecho recipes. Lecho made from peppers and tomatoes. Lecho of peppers and tomatoes with zucchini

Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in cooking various dishes. This vegetable is especially good for pickling and incorporating into various blanks for the winter. Together with tomatoes, peppers make up a chic duo called lecho.

This dish Hungarian cuisine has a very wide distribution. It is popular in almost all European countries. It's served like independent dish, used as a side dish for fried pork or sausages. It can also serve as a lecho as an independent dish. In this case, you need to eat it with white bread.

This collection presents the most various options lecho, sometimes including the most unexpected ingredients, but always demonstrating amazing taste.

Lecho from bell peppers, onions, carrots for the winter - step-by-step photo recipe

In Russia lecho is popular preparation for the winter, but also fresh (hot) it is very tasty and will allow you to diversify your usual side dishes. This recipe The treatment is the simplest, it requires the least amount of labor and time from you.

Your mark:

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

• Sweet pepper: 400 g
• Carrots: 150 g
• Onion: 1 large
• Tomato juice: 700 ml
• Salt pepper:

Cooking instructions

Wash and clean the sweet peppers. We cut it in half lengthwise, cut out all the veins with seeds, and remove the tail.





It is convenient to cook lecho in a frying pan with sides or in a saucepan. First we put pieces of sweet pepper into it. Fry them very quickly over high heat. Exactly until dark marks appear in some places.



Now reduce the heat as much as possible, pour in the pepper tomato juice. You can use it instead fresh tomatoes. (You need to grind them first.) Cover the lecho with a lid and prepare the next ingredient.



Peeled carrots should be chopped. The option with cubes is suitable.



Place the carrot cubes in the pan with the peppers.



Next we'll deal with the onions. We also turn it into small cubes. Pour into the frying pan where the lecho is stewed.



Be sure to add spices Bay leaf, basil, thyme, black pepper.



1. His full readiness The lecho will reach in 15-30 minutes (look at the pepper - it should become soft and completely cooked). Now you can serve it on the table.

   If your family appreciates the taste of this simple treatment, then let's start canning. Everything is very simple - we cook in the same way, but in larger quantities (keeping the proportions), sterilize the jars and lids, roll them up and put them in a dark, cool place. A very simple winter treatment is ready!

Pepper and tomato lecho recipe

The rating of the most delicious recipes a simple lecho, including a duet of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. This recipe is also good for a family that still lives quite frugally.

Ingredients:

• Bell pepper, already peeled from tails and seeds - 2 kg.
• Ripe and juicy tomatoes – 2 kg.
• Granulated sugar – ½ tbsp.
• Vegetable oil (refined) – ½ tbsp.
• Vinegar – 3 tbsp. l. at a concentration of 9%.
• Salt – 1 tbsp. l. (with a slide).

Algorithm of actions:

1. Before cooking, wash vegetables, trim off the stems and remove the seeds.
2. Pass the tomatoes through the middle grill of a meat grinder or use a more modern and faster device - a blender.
3. Cut sweet pepper in the classic way– narrow strips (cut each into 6-8 pieces).
4. Mix the resulting tomato mass with salt and sugar. Fill with oil. Heat until boiling.
5. At the boil tomato sauce put pepper pieces. Cook for half an hour. Pour in vinegar.
6. All that remains is to pour the lecho into hot (already sterilized) jars and seal with the same sterilized metal lids.
7. Additionally, cover with a warm blanket, rug or at least an old coat at night.

It's good to open a jar of delicious appetizing lecho cold winter– my soul immediately becomes warmer!

Lecho made from bell pepper and tomato paste - preparation for the winter

The following recipe is also intended for beginners and lazy housewives. According to him, instead of ripe tomatoes you need to take tomato paste, which will reduce the seaming cooking time by half.

Ingredients:

• Bell pepper – 1 kg.
• Tomato paste – ½ can (250 gr.).
• Water – 1 tbsp.
• Sugar – 3 tbsp. l.
• Salt – 1 tbsp. l. with a slide.
• Vegetable oil – ½ tbsp.
• Vinegar – 50 ml (9%).

Algorithm of actions:

1. Pre-sterilize the jars; you can keep them on a special stand with a hole over boiling water. Can be sterilized in the oven.
2. Prepare the peppers for rolling - peel and rinse. You can choose to cut into strips, slices or bars.
3. Mix tomato paste with water, add salt and sugar. Pour in the oil. Put the marinade on fire. Keep on fire until boiling.
4. Place chopped peppers into the marinade. Boil for 20 minutes. Vinegar line. Boil for another 5 minutes.
5. You can start laying out the lecho in jars, trying to first distribute the pepper evenly and then add marinade.
6. Seal with lids (metal). Additional sterilization is encouraged.

This pepper is very tasty, the pieces retain their integrity, the marinade can be used to season borscht or prepare sauces.

How to prepare lecho for the winter “You’ll lick your fingers”

The more ingredients included in lecho, the more varied the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in paste form). The vegetables included in the following recipe provide an excellent accompaniment/dancer. The taste of this lecho will truly be finger-licking good.

Ingredients:

• Sweet bell pepper – 1 kg.
• Carrots – 0.4 kg.
• Garlic – 5-6 cloves.
• Onions – 3-4 pcs. (large).
• Tomato paste – 0.5 l.
• Water – 1 tbsp.
• Salt – 2 tbsp. l.
• Sugar – 3-4 tbsp. l.
• Vegetable oil – 0.5 tbsp.
• Vinegar – 50 ml. (9%).

Algorithm of actions:

1. First, you will have to work hard to prepare the vegetables for cooking (it’s good that there is no fuss with tomatoes). Wash everything, peel the carrots, remove the seeds from the peppers, cut out the stalk. Peel the onion and garlic. Rinse all vegetables again.
2. You can start slicing. Pepper - in strips, garlic - in small cubes, onion - in half rings, carrots - on a coarse grater. While all the vegetables are placed in different containers, it is more convenient to add them to the lecho.
3. You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
4. Add onion and reduce heat. Simmer for 5 minutes.
5. Add carrots and continue simmering for 10 minutes.
6. Mix tomato paste with boiling water. Add salt and sugar. Stir until dissolved.
7. Place the pepper in a cauldron and pour in the tomato sauce. Make the fire low. Simmer for 30 to 40 minutes.
8. Pour in the vinegar and let sit until the lecho boils again.
9. Place the peppers in jars and pour in tomato sauce. Roll up the lids, which must be sterilized in advance.

This lecho is an excellent substitute for a second course, helping the housewife feed her family nourishingly, tastyly and beneficially for the body!

Recipe for winter lecho from zucchini

Sweet peppers are the main characters of lecho, but nowadays you can find recipes where guests from Bulgaria compete with their local vegetables (usually with a large harvest), for example, zucchini. The total volume of the workpiece increases several times, and the pleasant taste of pepper is preserved.

Ingredients:

• Young zucchini – 3 kg.
• Tomatoes – 2 kg.
• Sweet pepper – 0.5 kg.
• Carrots – 0.5 kg.
• Onion – 0.5 kg.
• Salt – 3 tbsp. l.
• Vegetable oil – 1 tbsp. (or a little more).
• Vinegar – 100 ml (9%).
• Ground hot black pepper.

Algorithm of actions:

1. The process of preparing lecho according to this recipe also begins with preparing the vegetables. Everything is traditional, peel and rinse the vegetables under running water. If the zucchini is young, you don’t have to cut off the skin. Well-ripened zucchini requires removal of the skin and core with seeds.
2. Cut the zucchini and onion into cubes, the former larger, the latter smaller. Cut the bell pepper into strips. Grate the carrots. Grind the tomatoes using a food processor/blender as assistants or, as a last resort, using a meat grinder.
3. It is recommended to lightly fry the onion in vegetable oil, and then add the remaining vegetables and raw tomato puree.
4. Add salt and sugar to the vegetable mixture. Simmer the assorted mixture over low heat. Extinguishing time – 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
5. Pour in the vinegar a few minutes before the end of the stewing process. Glass containers and metal lids will have already been sterilized by this time.
6. All that remains is to quickly put the aromatic and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, displacing the Bulgarian “guests”!

Original cucumber lecho for the winter

Sometimes a large harvest of cucumbers plunges the owners into shock; what to do with them, how to prepare them for the winter? Especially if the cellar is already filled with jars of your favorite salted and pickled beauties. The following recipe helps solve this problem by making a not entirely traditional lecho. Cucumbers, tomatoes and peppers perform almost equally in it, creating an original composition.

Ingredients:

• Tomatoes – 2 kg.
• Fresh cucumbers – 2.5 kg.
• Sweet pepper – 8 pcs. (large size).
• Onions – 4-5 pcs.
• Garlic – 2 heads.
• Vegetable oil – 2/3 tbsp.
• Vinegar (9%) – 60 ml.
• Sugar – 5 tbsp. l.
• Salt – 2.5 tbsp. l.

Algorithm of actions:

1. Wash the cucumbers, cut off the ends of each, and cut into circles.
2. Peel the pepper, onion and garlic, rinse. Cut the onion into rings.
3. Wash the tomatoes, remove the stems.
4. Place tomatoes, garlic cloves, and peppers in a meat grinder.
5. Fragrant vegetable sauce pour into the cooking pot. Add sugar, salt and oil. Boil.
6. Place cucumber slices and onion rings into the boiling sauce. Bring to a boil again. Leave for 7-10 minutes. Add vinegar.
7. Prepare the jars - wash and sterilize. Sterilize the lids in boiling water.
8. After pouring in the vinegar, let stand for 2 minutes and pour into jars. Additional sterilization is required.

Crispy cucumber slices and the amazing aroma of pepper, together they are power!

Delicious eggplant lecho

Bell peppers usually appear on the markets not alone, but in company with the same southern guests - eggplants. This means that they can perform together in various games. The following recipe will show that lecho with blueberries is healthy and incredibly tasty.

Ingredients:

• Pepper – 0.5 kg.
• Eggplants – 2 kg.
• Tomatoes – 2 kg.
• Salt – 2 tbsp. l.
• Sugar – ½ tbsp.
• Vegetable oil – 1 tbsp.
• Vinegar essence – 1 tsp.
• Hot pepper – 2 pods.
• Garlic – 1-2 heads.
• Dill – 1 bunch.

Algorithm of actions:

1. Stage one - preparing vegetables: peel, remove seeds from peppers, trim stalks. Rinse vegetables in plenty of water.
2. Stage two – chopping vegetables. There are different methods: tomatoes through a meat grinder or blender. Peppers (both sweet and hot) - in strips, eggplants - in bars, garlic - just chop.
3. Stage three – cooking lecho. Mix the ground tomatoes with butter, sugar and salt and boil for 2 minutes.
4. Add both types of pepper to the marinade. Stand for another 2 minutes.
5. Transfer the eggplant bars and chopped garlic to the future lecho. Now cook for 20 minutes.
6. At the end, add washed and chopped dill, as well as vinegar essence.
7. Since such lecho is traditionally prepared in large volumes, it needs to be sealed in sterilized jars and rolled up. Store refrigerated.

Lecho, like no other product, reminds a snow-white winter of a hot summer full of colors.

Cooking lecho for the winter with garlic - a fragrant and very tasty preparation

Sweet pepper has a pronounced taste; it tastes good in any dish. But there are gifts from the garden that are ready to compete, for example, garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

• Tomatoes – 3 kg.
• Red sweet pepper – 1.5 kg.
• Garlic – 1 head.
• Sugar – 1 tbsp.
• Salt – 1-2 tbsp. l.

Algorithm of actions:

1. Preparing the garlic will take the most time; you need to remove the husks, peel each clove and rinse everything together.
2. It’s easier with tomatoes: wash them, cut out the stem. Do the same with sweet peppers, only remove the seeds.
3. Crush the garlic. Cut the pepper into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
4. Mix finely chopped tomatoes with sweet pepper and garlic. Place on fire (very low). Cook for 10 minutes.
5. Add the rest of the tomatoes, sugar, and salt to the aromatic vegetable mixture. Stirring constantly, cook for half an hour.
6. Transfer the hot lecho with garlic into hot (already sterilized) jars. Roll up, wrap up.

In winter, open a jar and start tasting lecho, in which the subtle aroma of pepper is mixed with the equally delicious aroma of garlic.

Delicious recipe for lecho with rice for the winter

Many modern women skillfully combine work and household, preparations for the winter also provide great help in this. For example, lecho with rice becomes a full-fledged second course, it no longer requires additional steps, and is good when served cold. If you heat it up in the oven or microwave oven, it will turn out great vegetable stew with rice.

Ingredients:

• Tomatoes – 3 kg.
• Bell pepper – 0.5 kg.
• Onions – 0.5 kg.
• Carrots – 0.5 kg.
• Rice – 1 tbsp.
• Sugar – 1 tbsp.
• Salt – 1-2 tbsp. l.
• Vegetable oil – 1-1.5 tbsp.
• Allspice.

Algorithm of actions:

1. Rice in lecho according to this recipe is not put in its raw form. First, the cereal must be thoroughly washed. Then pour boiling water over it. Cover tightly with a lid and an additional terry towel.
2. Prepare vegetables. Wash the tomatoes and blanch for a few minutes. Remove the skin, chop finely or pass through a blender. Cook the tomato puree for half an hour (stir it, as it tends to burn).
3. While the tomato puree is cooking, you can prepare the remaining vegetables. Onion clean, rinse. Cut in half, then cut each half into half rings.
4. Peel the carrots and wash with a brush. Grate.
5. Cut the peppers, cut out the stem of each, remove the seeds, rinse. Cut into slices.
6. Place vegetables (onions, carrots, peppers) in tomato puree and cook for half an hour.
7. Drain the water from the rice and add the cereal to the aromatic vegetable mixture. Add salt, sugar, allspice (ground) pepper, and add oil. Cook for half an hour.
8. Place the lecho into hot, already sterilized jars and seal. There is no need to additionally sterilize in boiling water, although covering it with an old blanket will not hurt.

Even the youngest member of the family, with the help of a jar of such lecho, will be able to provide himself with full lunch or dinner in the absence of the main hostess.

Lecho with beans for the winter

Another good partner for lecho is beans. White beans look especially amazing against the backdrop of red peppers and the same red tomato sauce. And the product yield is greater than when cooking lecho using traditional technology.

Ingredients:

• Tomatoes – 3.5 kg.
• Bell pepper – 2 kg.
• Beans – 0.5 kg.
• Hot pepper – 1 pc.
• Sugar – 1 tbsp.
• Salt – 2 tbsp. l.
• Oil – 1 tbsp. (vegetable).
• Vinegar – 2-4 tbsp. l. at 9% concentration.

Algorithm of actions:

1. The most important thing is to prepare the beans first because they take a long time to cook. It's best to soak it overnight. The next day, cook (60 minutes is enough).
2. Grind clean, stemless tomatoes through a meat grinder along with hot pepper. Ideally, blanch the tomatoes first and remove the skin.
3. Place the tomato mass on the fire, adding salt and sugar. Cook for 20 minutes, during which time prepare the pepper.
4. Wash, remove the stalk, remove the seeds through the hole. Cut into rings.
5. Simmer the tomato puree with pepper for 10 minutes.
6. Add beans and continue simmering for another 10 minutes.
7. Pour in the vinegar and quickly move on to the process of putting it into sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “hurray”, and a skillful housewife with applause!

A simple recipe for winter treatment without sterilization

Nobody likes additional sterilization, because at any moment the jar can crack, and the tasty, aromatic contents have to be thrown away. In the following recipe, you just need to boil the lecho and seal it, this is what tempts many beginners and even experienced housewives.

Ingredients:

• Tomatoes – 2 kg.
• Pepper – 1 kg (sweet, large).
• Carrots – 0.5 kg.
• Onions – 4 pcs.
• Salt – 2 tbsp. l. (no slide).
• Sugar – 4-5 tbsp. l. (with a slide)

Algorithm of actions:

1. Cut the peeled and washed onion into half rings.
2. Wash the tomatoes, without the stalk, cut into cubes (large).
3. Wash the pepper, without seeds and stems, cut into strips.
4. Peeled and washed carrots must be grated (middle holes on a grater).
5. Place the vegetables together and cook over low heat.
6. After half an hour, add salt. Pour in the oil. Add sugar. Cook for 10 minutes.
7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
8. Unfold and seal.

Recipe for winter lecho without vinegar

Almost everything vegetable salads, which are prepared for the winter, contain vinegar. But the following recipe is special - it is intended for those who cannot stand the smell of vinegar, but dream of lecho. In addition, such a dish can be safely included in the diet of the younger generation.

Ingredients:

• Tomatoes – 3 kg (preferably meaty).
• Bell pepper – 1 kg.
• Coarse salt – 1 tbsp. l. with a slide.
• Granulated sugar – 3 tbsp. l.
• Greenery.
• Garlic.
• Spices and seasonings.

Algorithm of actions:

1. Wash the vegetables, remove the stems, and remove the seeds from the peppers.
2. Divide the tomatoes in half, cut some finely, and the other into large slices. Cut the peppers as desired.
3. Mix pepper pieces with finely chopped tomatoes. Send to stew.
4. After 15 minutes, put the second part of the tomatoes into the lecho.
5. After another 15 minutes, put aromatic herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Leave on fire for 5 minutes.
6. Prepare jars, preferably half-liter jars. Sterilize and let dry.
7. Spread the lecho hot. Roll up.

This lecho does not contain vinegar and is well stored in the cellar (refrigerator).

Green lecho for the winter

Traditionally, when hearing the word “lecho,” everyone imagines a jar with fiery red contents. The following recipe may be very surprising because it uses red tomatoes and green bell peppers, but this combination looks even more colorful than in regular recipe. At the same time, this lecho tastes amazing.

Ingredients:

• Green bell pepper – 2 kg.
• Tomatoes – 1 kg.
• Onions – 3 pcs. small size.
• Carrots – 2 pcs.
• Chili (pepper) – 1 pc. (spicy lovers can take more).
• Salt – 1 tbsp. l.
• Sugar – 1.5-2 tbsp. l.
• Vegetable oil – ½ tbsp.
• Vinegar (9%) – 3-4 tbsp. l.

Algorithm of actions:

1. Prepare raw tomato puree, that is, wash the tomatoes, trim the stem, and chop (help: blender or meat grinder).
2. Send here prepared Green pepper, wash it first, trim the stalk, remove the seeds. Cut into strips.
3. Wash the chili pepper without the stalk, chop it, and add it to the tomatoes and bell pepper.
4. Cook for 10 minutes. Pour in the oil, add finely chopped onions, grated carrots, salt and sugar.
5. Cook for 20 minutes. Pour in vinegar.
6. Almost immediately you can put it in sterilized jars.

Fast, tasty, beautiful and preserving vitamins!

How to easily cook lecho in a slow cooker

In recent years, the process of preparing vegetables for the winter has become easier and easier, with household appliances coming to the rescue - blenders, food processors. Another important assistant is a multicooker, which will do an excellent job of preparing lecho.

Ingredients:

• Bell pepper – 1.5 kg.
• Tomatoes – 1.5 kg.
• Salt – 4 tsp.
• Sugar – 6 tsp.
• Vegetable oil – ½ tbsp.
• Vinegar 9% – 2 tbsp. l.
• Peppercorns – 10 pcs.

Algorithm of actions:

1. Wash the pepper, cut in half, remove the stem and seeds. Cut each half into several more pieces.
2. Wash the tomatoes, trim the stem. Blanch in boiling water. Remove the skin (it comes off easily after blanching). Grind the tomatoes into puree using a blender.
3. Place the peppers in the slow cooker and pour tomato puree. Add the rest of the ingredients here, except vinegar. Simmer for 40 minutes ("Stew" mode).
4. Add vinegar, let stand for 5 minutes. Can be placed in sterilized containers (ideally half a liter).
5. Cork. Once completely cooled, store in a cool place.

All we have to do is wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the multicooker!

As you can see from the recipes given, you can add almost all vegetables growing in the country or in the garden to lecho. But there are two main ingredients - tomatoes and peppers.

Tomatoes should be very ripe and fleshy. It is recommended to either finely chop or puree using a blender.

You can first blanch the tomatoes and remove the skin, this will make the lecho tastier. Some recipes suggest dividing the tomatoes in half, making puree from one half, and leaving the other half in pieces.

Almost all recipes suggest not to carry out additional sterilization. Simply boil, place in sterilized jars and seal immediately.

Most recipes contain vinegar, some contain vinegar essence. With the latter, you need to exercise extreme caution, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

In general, the duet of tomatoes and peppers in lecho is wonderful, but everyone certainly remembers: in life there is always a place for heroic deeds, and in the kitchen for a culinary experiment!

We look forward to your comments and ratings - this is very important to us!

Which has long been firmly established on the tables of many Russians and has become a great addition both summer and winter diets.

5 secrets of preparing delicious lecho

1. Use only ripe and high-quality tomatoes to prepare lecho; using substandard (second-rate) fruits will negatively affect the final result.
2. Don't cook lecho for too long. The pepper should remain somewhat harsh, then you will get a really tasty product.
3. When adding aromatic herbs to lecho, remember that parsley, basil, cilantro, marjoram and thyme go perfectly with tomatoes and bell peppers. Moreover, the product is best stored if you use dried herbs rather than fresh ones. It should be put together with pepper. If you make it with fresh herbs, then put them in the pan 5 minutes before the lecho is ready and then pour in the vinegar.
4. The meatier the tomatoes are, the tastier the lecho will be. You can also take thin-walled green pepper, this will add piquancy to the final product.
5. In the original basic recipe Hungarian lecho necessarily contains three products - tomatoes, bell peppers and onions. But in fact, you can do without onions, especially if you are not preparing a side dish for meat or a dish with sausages, but an appetizer that you will be storing away for the winter.

Simple treatment

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.

Ingredients:

• Ripe tomatoes – 4 kg,
• Bell pepper (green or multi-colored) – 4 kg,
• Sugar – 1 glass,
• Salt – 2 tbsp. spoons.

Lecho with herbs

How to make delicious lecho: secrets and recipes

Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer.

Ingredients:

• Ripe tomatoes – 2 kg,
• Bell pepper – 2 kg,
• Sugar – 1/2 cup,
• Salt – 1 tbsp. spoon,
• Vinegar (9%) – 50 ml,
• Dried parsley - 4 teaspoons (heaped),
• Dried basil – 2 teaspoons,
• Ground cinnamon - on the tip of a knife,
• Black peppercorns – 15 pcs.,
• Cloves – 3-4 pcs.

Preparation:

Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat.

Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.

Lecho with garlic

Lecho with garlic - simple and aromatic dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Ingredients:

• Tomatoes – 2 kg,
• Bell pepper – 1.5 kg,
• Sugar – 2/3 cup,
• Salt – 1 tbsp. spoon,
• Garlic – 10 cloves,
• Fresh basil (can be replaced with parsley) – 1 bunch,
• Vinegar (9%) – 40 ml.

Preparation:

Wash the tomatoes and cut them into small pieces, place in a saucepan and simmer over low heat for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.

Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.

Advice from the site: To prepare this lecho, you can also use a meat grinder, in this case pass the tomatoes and garlic through it, otherwise proceed as indicated in the main recipe, only reduce the cooking time of the tomatoes to 10 minutes.

Lecho acute

How to make delicious lecho: secrets and recipes

This classic dish Hungarian cuisine has long been popular among housewives not only in its homeland. A bright and fragrant lecho for the winter - it’s simple, universal, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.

Lecho can be called canned salad, which will preserve the taste of summer and easily compensate for the lack of vitamins during the cold season. IN different countries it is used both as an independent dish and as a side dish for fried meat, and with white bread or pancakes, and with pieces smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a dressing for first courses.

How to cook delicious lecho - general rules

This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Some people add more seasonings, others experiment with different vegetables and herbs, someone replaces the frying pan with a multicooker...

But there are classic rules of real treatment:

• Choose the brightest, meatiest, and sweetest tomatoes and peppers.
• It is better to peel the tomatoes before cooking. This can be done quickly by cutting their skin crosswise, dipping the fruits into boiling water for a minute, and then immediately into a bowl of ice.
• Try not to let the vegetables boil and turn into mush during the cooking process.
• If you want real taste, fry vegetables not in oil, but in lard.
• Use vinegar in minimal quantities, only for preparing and preserving lecho for the winter, solely to extend its shelf life.
• Classic spices for lecho are paprika, salt and sugar. You can add everything else to your taste (at your own risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme...
• If you add garlic to homemade lecho, keep in mind that if you add it at the beginning of stewing, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of stewing, it will be felt much more noticeable.

A real classic lecho requires only three mandatory products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to suit available or favorite products. Appeared various variations lecho: with carrots, eggplants, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and variety of recipes for real delicious lecho and choose the one that will be a hit in your family.

Recipe No. 1 Classic lecho with peppers and tomatoes

You will need: 1 kg tomatoes, 1 kg bell pepper, large onion, rendered lard, paprika, sugar, salt (to taste).

Preparation. Chop the onion and place in a deep frying pan with melted lard. While it is fried over low heat until translucent, remove seeds from the pepper and cut into strips, and peel and chop the tomatoes (can be done in a blender or meat grinder). Add the pepper pieces and paprika to the frying pan with the onion and simmer for 10-15 minutes. After the specified time, add crushed tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.

A few minutes before the end of cooking, stir 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an addition to potatoes, rice or pasta.

ON A NOTE! If lecho is prepared exclusively for preservation for the winter, lard is replaced with odorless vegetable oil, and for better preservation of the zakatka, a little vinegar is added (if you overdo it, your zakatka can be called anything, but not real Hungarian lecho, since vinegar greatly distorts the taste ). Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe No. 2 Lecho with carrots

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Peel bell peppers, cut into pieces in large pieces. Peel the tomatoes and pass through a blender. Grate carrots onto coarse grater. Place the onion in a frying pan with heated vegetable oil and fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add bell pepper and simmer for another 15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 3 Lecho with eggplants

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell pepper and cut into large pieces. Cut the eggplants into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, pour in vegetable oil and simmer for another 20 minutes. Add the peppers and eggplants and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho with eggplant

Recipe No. 4 Lecho with zucchini

You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Cut the zucchini and onions into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Place the onions and carrots in a frying pan to fry in vegetable oil. Place the zucchini with peppers and tomatoes in a saucepan and add water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Simmer everything together for at least half an hour until thickened, adding vinegar before the end of cooking. Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe No. 5 Lecho with rice

You will need: 1 kg bell pepper, 1 kg carrots, 3 kg tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 6 Lecho with tomato paste

You will need: 2.5 kg bell pepper, 1 kg tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Heat tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pepper pieces from the sauce and place in sterilized jars, then fill them to the top with hot sauce. Close with sterilized lids and roll up.

Recipe No. 7 Lecho with cucumbers

You will need : 1 kg of tomatoes, 1 kg of cucumbers, a head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.

Preparation. Chop the cucumbers into pieces. Peel the tomatoes and puree in a blender. Crush the garlic in a garlic press or chop finely. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, then add coriander and suneli hops. Stir and simmer for about 10 minutes - the cucumbers should be saturated with flavor, but not become too soft. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 8 Lecho without tomatoes and without cooking

You will need: 1 kg bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), several black peppercorns, vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Place chopped eggplants, spices, oil and vinegar into a container and leave everything for 3-4 hours at room temperature. After the specified time, place the resulting “soft” salad in sterilized jars along with the resulting liquid. Sterilize the jars in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.

Recipe No. 9 Lecho with beans

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Soak the beans in water overnight and boil until tender in the morning. Peel the tomatoes and puree in a blender. Peel the bell pepper from seeds and cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After this, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 10 Spicy lecho

You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, 0.2 kg of carrots, pod hot pepper, several buds of cloves, several peas of black pepper, paprika, sugar, salt (to taste).

Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large pieces or strips. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and simmer for 10-15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 11 Lecho without oil and vinegar

You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).

Preparation. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and cut into strips. Chop the garlic very finely. Simmer the tomatoes and garlic for 10 minutes, then add spices and chopped pepper to the mixture and simmer for another 20-30 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 12 Lecho with beets

You will need: 1 kg of bell pepper, 0.7 kg of beets, 0.5 kg of carrots, 0.5 kg of tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).

Preparation. Bake the beets in the oven until soft, then grate them on a coarse grater. Cut the tomatoes into slices. Peel the bell pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate the carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry the carrots in vegetable oil, add parsley and two types of pepper. Mix everything, add tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. While hot, put the lecho into jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.

Recipe No. 13 Lecho assorted peppers

You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell and Tarkin peppers and cut into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 14 Lecho stew “All vegetables at once”

You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.

Preparation. Peel the tomatoes, grind half in a blender, chop half into large pieces. Remove seeds from bell pepper and cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. grate on a coarse grater. chop and place in a preheated deep frying pan with vegetable oil. As soon as it turns golden, add all the chopped vegetables and spices there. Mix everything and simmer with the lid open over low heat for about an hour until thickened. Five minutes before cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe No. 15 Lecho in the microwave

You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).

Preparation. Chop very finely. Remove seeds from bell peppers and cut into large strips. Peel the tomatoes, puree in a blender and place in a multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add pepper pieces. Turn on the multicooker and, without closing the lid, cook on the “Stew” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, add the vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho from bell pepper is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets fresh vegetables and fruits. It's time to prepare delicious and healthy twists, among which lecho made from sweet bell pepper is the fastest and most inexpensive. Five lungs and healthy recipes lecho are presented on this page. This the best preparations for the winter, which can be combined with one expression: “Eat it and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

The classic lecho recipe includes the most affordable and inexpensive products. Bell pepper preparations for the winter are beautiful and very aromatic, and in terms of taste and benefits they are significantly superior to store-bought twists.

For preparation you will need:

• multi-colored bell pepper - 3 kg;
• red and brown tomatoes - 2 kg;
• onions - 1 kg;
• vegetable oil - 250 ml;
• sugar - glass;
• table vinegar(9%) - 100 ml;
• coarse salt - 2 tbsp.

Preparation:

Before preparing lecho, cut the tomatoes into slices, remove the stems and grind through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Peel the bell pepper from seeds and cut into strips of approximately 1 cm.

Remove the skins from the onion and chop it into medium cubes.

Advice from a housewife! Banks preferably sterilize in advance. To do this, wash them thoroughly and put them in cold oven. Then raise the temperature to 140 degrees and hold the jars for 5-7 minutes. Just pour boiling water over the lids and wait until they cool completely.

Let's start cooking lecho. Put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.

Next add the chopped bell pepper and mix the beautiful vegetable mass.

After boiling, simmer for about 30 minutes, stirring occasionally. The pepper should soften, but not lose color and shape, which means it should retain all its beneficial properties in the treatment.

2 minutes before readiness, pour in table vinegar. We taste the dish for salt, spiciness and sweetness, and add your favorite spices if necessary. Fragrant vegetable mixture When hot, pour into jars. Roll up the lids, turn them upside down and place them under a warm fur coat until they cool completely.

Bell pepper lecho is ready! A tasty and healthy preparation for the winter will be an excellent addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

To ensure that there is always a rich variety on the table, housewives stock up on tasty and useful preparations. Lecho made from bell peppers and tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and preparation will not take much of the housewife’s precious time.

Let's stock up on ingredients:

Preparation:

1. Ripe tomatoes must be thoroughly crushed in a blender or rubbed through a sieve to obtain a paste. IN tomato sauce add butter, sugar and salt, mix well and put on fire.

2. First remove the seeds from the peppers and cut them into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

On a note! If foam forms on the surface, you can simply stir it instead of skimming it off.

3. 2-3 minutes before the lecho is ready, add vinegar and a little allspice. It is important to ensure that the bell pepper is cooked, but remains crispy and does not lose its bright color and shape.

It is advisable to immediately pour hot lecho into clean jars! First, it is better to put the peppers in jars, and then add liquid. Leftover sauce can be used in hot dishes and soups as a flavorful gravy.

Lecho made from bell peppers with tomato paste for the winter - you'll lick your fingers

More and more preparations for the winter are constantly being added to the pickles and preserves on the shelves. Caring housewives find interesting recipes, delighting family and friends with delicious and healthy dishes. Bell pepper lecho with tomato paste from the finger-licking dish category! Such a bright addition to everyday dishes will definitely decorate the family table and add a summer touch to a busy winter diet.

To prepare lecho you will need:

Preparation:

1. Remove the seeds from the bell pepper, wash it and cut it into large cubes.
2. Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and add the prepared pepper to it.
3. Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose color and crispness.
4. During cooking, you can prepare sterilized jars in the oven (5 minutes at t=120 o).

The finished product does not need to be insulated or cooled; the jars can be stored in a cabinet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holiday and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

I want a tasty, spicy addition to every meal! Some people like pickled cucumbers, while others like spicy seasonings with chili. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter that goes well with meat and vegetable dishes, decorate festive table, and satisfied guests will unanimously ask for more.

Preparation:

Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough; add garlic at the end of cooking for piquancy and preserve the aroma.

The marinade should be brought to a boil on the stove and immediately add the chopped pepper.

The pepper can be added in portions or all at once, depending on the size of the pan and the size of the pieces. Cook for no more than 10-15 minutes.

Place boiled peppers in sterilized jars and add hot juice. For a half-liter jar, just put 1/2 teaspoon of chopped garlic.

Roll up the finished lecho, wrap it and wait until it cools completely. It's nice to open such a bright jar in the cold winter and celebrate a merry New Year!

Winter lecho made from bell peppers and carrots - you'll lick your fingers

Many housewives prefer to close their lecho for the winter Bulgarian recipe. It definitely includes colored peppers, carrots and more granulated sugar. The result is a wonderful aromatic dish with the inscription on the jar: “You will lick your fingers!”

Let's prepare the ingredients to prepare this lecho:

The cooking process is presented in clear step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop them in any chopper.

Peel the bell pepper and onion, cut into half rings, and grate the carrots on a coarse grater. A housewife uses a device to grate Korean carrots!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and simmer for about 30 minutes.

2 minutes before readiness, add vinegar, stir and taste the dish. Pour the finished lecho into sterilized jars, wrap it and leave until it cools completely.

From this quantity of prepared products, 6 full jars were obtained. Vitamin preparation for the winter, everyone in the household will definitely like it; lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for making lecho from bell pepper

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Good luck with your preparations and look forward to new recipes!