Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. This is a very simple vegetable dish, but very tasty. Close the lecho for the winter bell pepper not difficult either. This is one of the easiest preparations, which contains a minimum amount of ingredients.
I bring to your attention 7 recipes for sweet and sour pepper lecho tomato sauce. The classic recipe requires only two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or cover vegetables without vinegar. How to do all this - read on.
Don't forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then sterilize over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for 5 minutes, this will be enough. The salad is placed in prepared jars while hot.
The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and makes a very tasty snack. For the sauce you need to take fleshy tomatoes, better cream- They make a thicker sauce. The most delicious lecho made from red pepper, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper It will give a bitter taste, but there are fans of this option.
In the classic version, only tomatoes and peppers are taken from vegetables. Next I will write other options that use carrots, onions, tomato paste.
Ingredients (for 6.3 l - 9 cans of 0.7 l):
- cream tomatoes - 3 kg
- red bell pepper – 4 kg
- sugar - 200 gr.
- salt - 2 tbsp.
- vegetable oil— 120 ml
- acetic acid 70% - 1 tbsp.
- allspice peas - 4 pcs.
- black peppercorns - 20 pcs.
Cooking method:
1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.
2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.
3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, under no circumstances should you add water; the sauce should be thick and not watery.
4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be the same.
5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before readiness, add lecho to it acetic acid and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.
6.Pour the prepared salad into jars. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the peppers in jars and then pour tomato sauce over them.
7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools completely. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.
Pepper lecho with carrots and onions for the winter
This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.
Ingredients (for 12 l):
- bell pepper - 6 kg
- tomatoes - 6 kg
- carrots - 1 kg
- onions - 1 kg
- salt - 4 tbsp.
- sugar - 0.5 kg
- vegetable oil - 0.5 l
- vinegar 9% - 200 ml
Cooking method:
1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.
2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.
3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.
4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.
5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.
How to cook lecho with pepper and tomato paste
This recipe does not contain fresh tomatoes, and tomato paste is used. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.
Ingredients (for 3.75 l):
- bell pepper - 2.5 kg
- salt - 1 tbsp.
- sugar - 1/2 tbsp.
- vegetable oil - 1/2 tbsp.
- tomato paste - 300 gr.
- vinegar - 1/2 tbsp.
- water - 4 tbsp.
- black peppercorns - 6 pcs.
- bay leaf - 3-4 pcs.
Cooking method:
1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.
2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.
3.Pour chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the degree of readiness. The pepper should not be too soft, because it will take a little longer to cook in the hot marinade.
4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.
A simple recipe for lecho with tomato juice for the winter
For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it ready-made.
Ingredients:
- Bell pepper— 2 kg
- tomato juice— 2 l
- sugar - 200 gr.
- salt - 2 tbsp.
- vinegar 9% - 150 ml
Pepper and other spices - to taste.
Cooking method:
1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.
2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.
3.Pour tomato juice with additives into the pan and immediately add pepper, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.
4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. At this point, the Bulgarian lecho is ready. Wait for winter and eat delicious pepper with no less delicious sauce, which can serve as a gravy for porridge or meat.
Bulgarian lecho with garlic
Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for preparing the famous garlic snack is for you.
Ingredients (for 8 l):
- fleshy bell pepper - 5 kg
- tomatoes - 4 kg
- vinegar 9% - 80 gr.
- sugar - 1 tbsp.
- garlic - 1 head
- refined sunflower oil – 120 ml
- salt - to taste
Cooking method:
1.As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Grind the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.
2. Wash the pepper thoroughly, remove the stem, seeds and membranes. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin and boil.
3.Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, and vegetable oil. Cook for 15 minutes.
At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.
4.After 15 minutes, add the garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out to be a moderately thick snack, very tasty and aromatic.
The most delicious lecho made from bell peppers and eggplants
Eggplant goes well with sweet peppers. This dish, stewed in tomato, will be relevant both in winter and summer.
Ingredients (for 5-6 l):
- tomatoes - 3 kg
- eggplants - 10-12 pcs. (depending on size)
- bell pepper - 12 pcs.
- garlic - 1 head
- hot peppers chili - 0.5 pcs. (taste)
- vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
- sugar - 0.5 tbsp.
- salt - 1 tbsp.
- vegetable oil - 0.5 tbsp.
Cooking method:
1. Wash all vegetables. Cut the tomatoes into 2-4 parts and grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.
2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.
If you wish, you can pre-fry the eggplants over high heat, not until cooked, but until lightly crusted.
3. While the eggplants are standing and the tomato is cooking, sterilize the jars and lids.
4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer closed lid half an hour.
5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.
Lecho with tomatoes and peppers without vinegar
If you have people in your family with gastrointestinal diseases, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. Tomatoes have quite a lot of acid, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. This appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.
Ingredients (per 1.2 l):
- tomatoes - 1 kg
- sweet pepper - 700 gr.
- vegetable oil - 50 gr.
- salt, sugar - to taste
Cooking method:
1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).
2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain hot water and fill with cold. Adding ice to cold water welcome. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.
3. Peeled tomatoes need to be pureed. It can be done immersion blender, chopper or meat grinder. Choose any method, it makes no difference.
4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.
5.After 10 minutes, add the bell pepper and stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.
Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red is fine) for heat.
6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.
Do it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add it to your dishes different spices, which will refresh and renew the taste. But it’s important to always try what you cook!
Read the recipes on this page. And I look forward to seeing you on my blog many more times!
In contact with
Hello! I am still continuing such a touching topic as summer preparations for the winter. Today we’ll talk about how to prepare lecho according to classic recipes.
In one of the previous articles we already touched on this topic. But this didn’t seem enough to me, since such a wonderful appetizer is made not only from bell peppers. They are also made from tomatoes and zucchini. And, imagine, even from cucumbers. I will tell you about all this in this article.
This snack is highly respected in my family. If we have a holiday, then I put it on the table as an independent dish. And no one has ever been left unsatisfied. On the contrary, they always asked for the recipe.
Of course, it is better to make preparations from vegetables from your own garden. But those who don’t have it can easily afford to buy vegetables at any time of the year; now there’s no problem with that. I just don't have any storage space, for example. large quantity blanks That's why I don't make many jars. Then I buy more vegetables and prepare them again. For me, a resident of a metropolis, this is the best option.
By the way, I also want to draw your attention to homemade recipes and it will be interesting to see. Well, now let's get started.
Since we're talking about about the classics, then the first recipe will be the most traditional and widespread among our housewives. Of course, it’s simply impossible to spoil such a snack unless you over-salt it. It turns out incredibly tasty.
Ingredients:
- Bell pepper - 2.5 kg
- Tomatoes – 2 kg
- Sugar - 0.5 cups
- Salt - 1 heaped tablespoon
- Vinegar 9% - 1 tablespoon
Preparation:
1. Wash the tomatoes and grind them into tomato paste using a meat grinder or blender. Add sugar and salt. Then stir, place the pan on the stove and bring the tomatoes to a boil over medium heat.
2. While the tomatoes are boiling, take the peppers and wash them. Remove seeds and cut into large pieces.
Peppers can be chosen in any color. You can even take several different ones at once.
3. When the tomato paste boils, pour in vegetable oil and add peppers. Bring to a boil again, then cover and simmer for exactly 30 minutes, reducing heat slightly. At the end of cooking, add vinegar, stir and turn off the heat.
4. Place the brew in sterile jars and, according to tradition, turn the neck down. Cover with a warm blanket and leave until cool. Then return it to its normal position and put it away in your storage to open in winter and enjoy that taste of summer.
A method for preparing lecho for the winter without vinegar
Try the option without using vinegar. It turns out no worse. And it can be stored wonderfully all winter in a cool place or in the refrigerator.
Ingredients:
- Sweet pepper – 1 kg
- Tomatoes – 1 kg
- Onions – 500 gr
- Vegetable oil - 1 tablespoon
- Sugar - 1.5 tablespoons
- Salt - 1 tablespoon
Preparation:
1. Wash the tomatoes, cut them into halves and remove the stem. Then pass through a meat grinder. Place the resulting puree on the fire and start working on the rest of the vegetables.
2. Wash the peppers, remove stems and seeds and cut into any pieces. Peel the onion and cut into half rings. Add chopped vegetables to tomato puree. Add salt, sugar and vegetable oil, bring to a boil and cook under a closed lid for 15-20 minutes.
3. Then transfer the lecho into sterile jars and cover with lids. Place them in a saucepan, the bottom of which is covered with a cotton towel. Fill with water up to the hangers and boil for 10-15 minutes. This is how we sterilize our preparations.
4. Then remove the jar, screw the lids on tightly and turn over. Leave in this position until completely cooled.
Remove the jars very carefully so as not to burn your hands!
5. When the lecho has cooled completely, store it in a cool place. From the proposed amount of ingredients, 2 liters of the finished product is obtained.
Bell pepper lecho with carrots and onions - you'll lick your fingers
I offer another great recipe for your piggy bank. The snack turns out to be sweetish with a slight sourness, which only adds a special taste. It can be eaten immediately or stored in a cool place until winter. This snack will always help you when guests suddenly arrive.
Ingredients:
- Tomatoes – 4 kg
- Carrots – 1 kg
- Sweet pepper - 1.2 kg
- Onion - 1 kg
- Vinegar 9% – 100 g
- Vegetable oil - 150 g
- Sugar - 220 gr
- Salt - 100 gr
- Peppercorns - 20-30 pcs.
Preparation:
1. Cut the tomatoes and peppers into large pieces. Peel the onion and cut into half rings. Cut the carrots into strips.
2. Place everything in a saucepan. Add salt, sugar, pepper and vegetable oil. Place on the fire, bring to a boil and simmer over low heat for forty minutes, stirring occasionally. 5 minutes before the end, pour in the vinegar and stir.
3. Pour the finished lecho into sterilized jars, screw on the lids, turn over and cover with something warm until it cools completely. Then you can put it away in storage.
Video on how to prepare lecho from zucchini, peppers and tomatoes for the winter
Lecho with the addition of zucchini acquires a special tenderness. This appetizer will be light and very easy to prepare. Once you try it, you will not remain indifferent. Watch the entire cooking process in the video below.
Ingredients:
Zucchini - 3 kg
Bell pepper 1.5 kg
Hot pepper – 500 gr
Sugar - 1 glass
Salt - 4 tbsp.
Tomatoes – 1.5 kg
Vinegar 9% - 0.5 cups
Vegetable oil - 1 cup
Garlic - 3 cloves
Water - 300 ml (if there is little liquid)
This salad can be eaten on fast days or displayed on festive table. And so, for lunch, along with the main courses, we often open a jar and eat it with pleasure.
A simple recipe for lecho from bell pepper and tomato in a slow cooker
A very good option for preparing this snack for those who like to cook in a slow cooker. You will spend no more than half an hour on the entire cooking process. Very comfortably.
Ingredients:
- Bell pepper - 1.5 kg
- Tomatoes – 1.5 kg
- Vegetable oil - 0.5 cups
- Sugar - 4 tablespoons
- Salt - 2/3 tablespoon
- Vinegar 9% – 100 ml
Preparation:
1. Grind the tomatoes in a blender or meat grinder. Peel the peppers from seeds and cut into strips. Place salt, sugar, vegetable oil and tomato paste into the multicooker bowl. Stir and turn on the “fry” mode until it boils.
2. Boil the tomatoes for 5 minutes and add pepper. Simmer for another 10 minutes. 2 minutes before the end of cooking, pour in the vinegar and stir.
3. Place lecho in sterile jars and roll up. Turn over, wrap, leave until cool. After which you can remove it until required.
Lecho for the winter from cucumbers according to the recipe “You will lick your fingers”
I'm sure not many people know about this method. But the salad turns out so tasty that I recommend everyone to try it at least once.
Ingredients:
- Cucumbers – 3 kg
- Tomatoes – 3 kg
- Onions – 6 pcs.
- Garlic - 2 heads
- Sugar - 4 tablespoons
- Salt - 2 tablespoons
- Vinegar 9% - 2 tablespoons
- Vegetable oil – 100 ml
Preparation:
1. Let's start with preparing the products. Grind the tomatoes until puree. Cut the onion into half rings. Cut the cucumbers into circles or semi-circles.
2. Place the tomato puree on the fire, bring to a boil and simmer over low heat. Cook for 10 minutes, stirring occasionally.
3. Then add onion and garlic. Stir and bring to a boil again and simmer for 5 minutes.
4. Then add cucumbers. Add salt, sugar and vegetable oil. Mix everything, bring to a boil and cook for 15 minutes. Add vinegar 5 minutes before cooking. Cook and turn off the heat.
5. Place the finished snack in sterile jars and roll up. Cover with a warm blanket and leave until completely cool. This lecho can be stored both in a cool place and at room temperature.
This, my dear readers, is where I end. I hope you will like my recipes and you will definitely choose something for yourself. Or you will find something new that you have never tried before.
Have a good harvest and successful preparations! Bye!
How to cook lecho from red bell pepper and tomato. Winter treatment without onions: recipe with photos.
Cooking time- 20-30 minutes.
Calorie content per 100 g- 40 kcal.
It is probably difficult to find a housewife who would not consider it her duty at the end of summer to stock up on several jars of homemade aromatic and sweet lecho for the winter. Everyone loves this dish. However, few people know that this modern home preservation has very little in common with the original lecho, which originally appeared in Hungary. The fact is that initially this name meant a classic dish Hungarian cuisine, which contains meat, eggs, White bread. And only relatively recently, “lecho” began to be called a winter preparation made from tomatoes and sweet peppers. In winter, it will be an excellent addition to meat or fish. There are many ways to prepare it. But classic version can be called lecho made from tomatoes and bell peppers with the addition of seasonings. The rest of the vegetables in this dish will be unnecessary. They will only complicate the cooking process and will not improve the taste of the finished dish.
To prepare you need to take:
- 3 kg sweet bell pepper (red),
- 2 kg tomatoes,
- 200 g garlic,
- 100 g vinegar,
- 500 g sunflower oil,
- 1 cup of sugar,
- 1.5 tbsp. l. salt,
- 10 black peppercorns.
Cut the pepper in half, remove the seeds, and rinse under running water.
Cut into thin strips.
Peel the garlic. Wash the tomatoes. For this recipe, you can use any kind of tomatoes, even cream, they produce less juice, but they are quite suitable for lecho. Cut them in half, remove the core and grind in a meat grinder. Do the same with garlic.
Pour the resulting mass into a deep container. Place on the stove. Add sugar and salt. Wait for it to boil and cook for 5 minutes. Then add the prepared pepper and black peas and cook for 15 minutes.
At this stage, the dish can be cooled and eaten. It can be served, for example, with . However, if you want to make lecho for the winter, then add 100 g of vinegar to the mixture.
Good afternoon dear friends! Today we have great choice delicious preparation from bell pepper and tomato - lecho. The recipe is simple, and the lecho turns out very, very tasty. Winter jar home treatment it will be very useful, you will eat and kind words recall. It's not just very tasty food, this is a great snack and addition to meat dishes. and also a source of vitamins.
Lecho according to the classic recipe from bell peppers with tomatoes
Today we will prepare a classic lecho from simple ingredients - red bell peppers, large, sweet, juicy and meaty tomatoes. The sweeter the pepper, the tastier the lecho will be.
Ingredients:
- sweet bell pepper -3 kg
- ripe tomatoes - 2 kg
- sugar - 100 grams
- salt - 2 tbsp. spoons
- 9% vinegar - 2 tbsp. spoons
- vegetable oil - 100 ml
Preparation:
- Wash the peppers, remove seeds and stalks. Cut into slices or rings, as you prefer.
2. Wash the tomatoes, remove the stems, cut into pieces.
3. Grind the tomatoes in a blender or pass through a meat grinder.
4. Add 2 tbsp to the tomato mass. level spoons of salt, sugar and vegetable oil.
Sugar and salt can be added to taste. If you like it very spicy, add 1 piece of hot pepper.
5. Add bell pepper cut into slices to the tomatoes. Mix everything properly. Place on the stove to cook. It will cook from the moment of boiling for 30 minutes over low heat. Don't forget to stir so it doesn't burn. The pepper should be crispy and not cooked.
6. At the end of cooking, pour vinegar and stir everything thoroughly again.
7. Wash and sterilize the jars. It is better to boil the lids. Turn off the lecho over low heat. We never turn it off completely. Let the jars cool a little. And we begin to put it into jars.
8. Roll up the jars, turn them over, wrap them in a blanket and leave them in this position until they cool completely. If we roll up metal lids, the lecho can be stored indoors.
Our lecho according to the classic recipe is ready.
Enjoy your preparations.
Lecho made from pepper and tomato paste for the winter in Bulgarian
This recipe for lecho made from pepper and tomato paste in Bulgarian is very simple and very tasty.
Ingredients:
- 4 kg bell pepper
- 3 heads of garlic
- 2 l - pureed tomatoes
- 2 liters of water
- 3 tbsp. l-salt
- 1.5 tbsp sugar
- 1 tbsp - grows. oils
- 2 tbsp. l - vinegar 25% (40 ml)
Preparation:
1. Prepare the filling from pureed tomatoes and water. You can replace mashed tomatoes with 5 liters of tomato juice or sauce (tomato paste) without additives.
2. We will prepare tomato paste from pureed tomatoes. The tomatoes need to be washed and the skins removed. To do this, pierce the tomatoes, scald with boiling water, and leave for 5 minutes. When the skin bursts and begins to come off, remove it.
3. Grind the tomatoes in a blender or pass through a meat grinder. Pour 2 liters of pureed tomatoes into a saucepan and add 2 liters of water. Let this mass boil. When our filling boils, add 3 tbsp. heaped tablespoons of salt, 1.5 tbsp sugar, 1 tbsp. vegetable oil and wait until it boils again, stir.
4. Prepare the pepper. We peel it from the stalk and cut it lengthwise into 4 parts. No need to cut finely.
6. Prepare clean, sterilized jars, put a clove of garlic in them, fill them with pepper and close the lids.
7. Turn the jars over. Cover with a blanket until completely cool. When the jars of lecho have cooled, put them away for storage in a cool place.
Our Bulgarian-style lecho made from pepper and tomato paste is ready.
Bon appetit!
Bell pepper lecho with tomatoes and carrots
Ingredients:
- tomatoes-1.5 kg
- bell pepper -1.5 kg
- carrots - 250 gr
- hot pepper - 0.5-1 pcs
- garlic - 6-7 cloves
- sugar - 2 tbsp. spoons
- salt - 0.5 tbsp
- vegetable oil -50 ml
- vinegar 9% - 1.5 tbsp. spoons
Preparation:
1.Prepare bell pepper. Wash, remove seeds and stalks. Cut into 4 slices. The bigger the better.
2. Prepare tomato juice from tomatoes. Peel and grind in a blender or meat grinder.
3. Finely chop the garlic.
4. Finely chop the chilli pepper. If we want the lecho to be spicy, leave a few seeds, they will add spiciness to the dish.
5. Grate the carrots.
6.Pour tomato juice into a saucepan. Place on the stove and bring to a boil.
7. Add carrots and vegetable oil to the boiling mass. Cook after boiling for 20 minutes over low heat.
8. Add bell and hot peppers. Continue cooking for another 20 minutes.
9. Add salt 1 tbsp. level spoon, 2 tablespoons sugar and vinegar. Cook for another 10 minutes.
10.Pour the hot mixture into sterilized jars and screw on the lids.
Lecho of bell peppers with tomatoes and carrots is ready. Delicious preparations to everyone.
Bon appetit!
Lecho for the winter in a slow cooker
Today it has become fashionable to cook preparations in a slow cooker. This quick and versatile savory snack is rich in vitamins and is very easy to prepare. You can eat it simply with bread, make a sauce for pasta and rice, or serve it with meat and fish dishes as a side dish.
Ingredients:
- bell pepper - 1 kg
- tomatoes - 1 kg
- onion - 250 gr
- garlic - 5-6 cloves
- oil - 50 ml
- salt-0.5 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar 9% - 1.5 tbsp. spoons
Preparation:
1. Wash the pepper and remove the stem and seeds. Cut into cubes or to your liking.
2. Wash the tomatoes, cut off the core, grind in a meat grinder or grind in a blender, after removing the skin.
3. Cut the onion and garlic into cubes.
4. Pour oil into the bottom of the multicooker bowl, then lay out all the vegetables - bell peppers, tomatoes, onions, then add hot peppers, garlic, salt and sugar. Mix everything.
5. Set the multicooker for 1 hour in the “Stew” mode. You can stir during the stewing process.
6. Test the vegetables for doneness. If it’s damp, continue to simmer for another 20 minutes. Add vinegar 5 minutes before it’s ready.
7.Place the finished lecho from the multicooker into sterilized jars and screw on the lids. Turn the jars over, cover with a blanket and leave until completely cool.
9. Then put it in a cool place for storage.
To prepare lecho for the main products, tomatoes and bell peppers, you can use various ingredients to your taste - onions, garlic, hot peppers, carrots and in the quantity you like. All this will give your lecho additional aroma and taste.
Find some free time and prepare this wonderful and tasty lecho. Improvise, come up with your own new recipes and share with us.
Pepper and tomato lecho for the winter. Video
Delicious preparations for you, friends!
The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world sunset this way. Let's take a look at the classics, where peppers are accompanied only by onions and tomatoes.
We need:
- Bell pepper - 3 kg (weigh in peeled form)
- Tomatoes - 2 kg (+/- 20 medium size)
- Onions - 10-12 pieces of medium size
- Vegetable oil - 1 glass
- Sugar - 1 glass
- Table vinegar 9% - 100 ml
- Coarse rock salt - to taste
*For this amount of vegetables we use 2 tbsp. spoons without a slide
*1 glass - 250 ml
*You can add garlic to taste - 3-4 large cloves
- Sterilized jars of 500 ml or 1 liter
How to cook.
We sterilize jars. Convenient way in the oven:
- We wash jars and lids with a brush and soda (!).
- Place in a cold (!) oven at 120-130 degrees Celsius.
- After heating the oven to the set temperature, keep the jars there for 5-7 minutes. Make sure the jars are completely dry.
- Pour boiling water over the lids for 5-7 minutes.
Let's do the vegetables.
Let's thoroughly wash the colorful set of ingredients. Peel the peppers and onions.
Cut the peppers lengthwise into 4 parts. The last cut is crosswise, in increments of about 1 cm, to create short strips.
Let's move on to tomatoes.
A general rule for all lecho recipes.
If the tomatoes are thin-skinned, simply cut them and crush them in a brander or grind them in a meat grinder.
If the variety is thick-skinned, then first we cut each tomato crosswise (on the butt) and scald it with boiling water. Then the tomatoes are very easy to peel and twist without the skin.
We peel the onion and cut it the way you like it in the finished salad: half rings, quarter rings or a medium cube.
For stewing, we use large dishes - enameled or stainless steel.
Put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can add salt right away. Although the taste, the color - there is no comrade. For the first time, we recommend adding salt at the end of stewing, adjusting the saltiness to suit your tastes.
Stir the puree and add chopped onion. Stir again and heat to a boil, stirring occasionally. Cook the onion in tomato puree after boiling for literally 1-2 minutes.
Add pepper, stir well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here definitely try it piece by piece to turn it off in time. The pepper should become soft, but not overcooked. Elastic tenderness is the best texture of the main character of delicious lecho.
As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.
If we use garlic, then chop it into small cubes and add it at the end at the same time as the vinegar.
We taste the lecho for salt and sugar. If necessary, add the desired accent. We love a balanced sweet and sour taste with just enough salt.
Transfer the hot dish to sterilized jars, filling them to the top. We roll up the iron lid, turn it over and cover it with a blanket - for slow cooling.
Ideally stored in a cool place. But it can also be done at room temperature. The safety margin of the workpiece will last until spring.
Below we offer you 3 more options for lecho with bell pepper. They are different, but the childish delight “You will lick your fingers!” will suit everyone.
Lecho with carrots for more sweetness
After the first successful roll-out, we immediately fell in love with the expanded lineup. We are very devoted fans of carrots and cabbage.
- Adding carrots to lecho is very simple! For the number of vegetables from classic recipe it is enough to take higher 5-8 medium carrots. Chop carrots coarsely; this type of chopping is universal.
- We also love a more sophisticated option - straws of different sizes (“Hurray!” for the Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out delicious. One of the 3 main Berner attachments also helps us with this cutting.
- Add thin sliced carrots along with pepper.
- Next - according to the algorithm described above.
If the carrots are thick slices (1 cm), add them to the pepper, let it boil and cook for 5-7 minutes.
Lecho without vinegar for an interesting experiment
It’s also tasty and stores well. If you are confused by the absence of vinegar as a preservative, then you can safely take the risk. One jar for the sake of experiment is not such a big consumption of food.
We ourselves were surprised at how well such a roll is stored. Of course, it is advisable to put it in a cool place (a closet on a cold balcony, loggia, or cellar). Although, if you overcome inertia and think about it, thanks to tomatoes, there is more than enough acid in the lecho. Such a preparation will stand for three to four months without problems.
The only point in the recipe is increased attention to the sterility of seaming tools and containers.
We need:
- Tomatoes - 3 kg (about 30 medium-sized pieces)
- Sweet peppers - 6-7 large vegetables (at least half take red ones)
- Sugar - 1 glass
- Salt - 1 tbsp. heaped spoon
- Garlic - 6-7 large cloves
How to cook is well described in the video.
note for coarsely chopped peppers. This method can also be used in the classic recipe.
Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice housewife will succeed!
Eggplant lecho - a favorite of the older generation
A fun recipe for lovers of blue ones.
We need:
- Eggplants - 2 kg
- Bell pepper - 500 g
- Carrots - 500 g
- Tomatoes - 1 kg
- Onions - 4 pcs. medium size
- Garlic - 3-4 cloves
- Sugar - 100 g
- Salt - 2 tbsp. spoons without a slide
- Vinegar 9% table - 100 ml
- Sunflower oil - 200 ml
How to cook.
Wash all the vegetables.
Cut the eggplants into medium cubes. Then pre-boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander and let the eggplants cool. This brief boiling removes the bitterness from blueberries.
Another way of anti-bitterness: you can add salt and wait for the juice to stand out, then rinse in a colander. Choose a pre-treatment option that is convenient for you. We do not recommend doing without it. Zakatka may not taste bitter, but there is a high risk that it will not be stored well.
Cut the tomatoes into large pieces and blend with a blender until smooth. You can also grate it using a coarse grater.
Chop the red pepper into small pieces. We like the cut to be close to classic, like the first recipe above. Look at the photo below: you need a long straw. Cut the seeded pepper lengthwise into 4 pieces. For long straws, cut each part again lengthwise (!) into thin strips.
Grind the garlic the way we like it in the finished dish. We did it differently. Best options: when the garlic is chopped into thin slices or small cubes. Although a quick option is also suitable - rub or squeeze.
Cut the onion into thin half rings or a thin arc across.
Three carrots on a coarse grater. You can use Berner to make a thin, short straw.
In a heated frying pan with oil, fry the onion for 1-2 minutes. Add carrots and simmer for another 3-5 minutes.
Add chopped peppers, chopped tomatoes and eggplant pieces. Simmer vegetables for 35-40 minutes.
15 minutes after combining all the ingredients, add sugar.
Towards the end of the stew, add salt, and at the very end, garlic cubes and vinegar.
We transfer the hot lecho into sterilized jars, roll it up, turn it over and wrap it.
We store the finished seaming for 4-5 months, preferably in a cool place. IN suitable for apartment unheated glazed balcony/loggia.
Eggplant lecho is loved by the older generation of the family. We treat him more calmly. Eggplant is a specific vegetable, especially for baby food.
When choosing from two options with large summer vegetables, we often prefer ala lecho salads with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), the cheapest tomatoes and bell peppers of any color.
That's all for today. Although no! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene. Its advantageous feature is its stability heat treatment vegetables This means that due to boiling and stewing, lecho, tomato paste, and other salad dressings with vegetable sources of lycopene contain a lot of healing carotenoid for good health.
Bell pepper lecho for the winter is worth a short effort. "Real jam!" both guests of the house and participants in the procurement process will tell you. Involve older children in chopping vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a jar you made yourself somewhere in December cannot be compared with three trips to the supermarket.
What kind of winter recipes do you like to cook with your whole family? We are waiting for your feedback in the comments! See you in “Easy Recipes” - “Homemade Preparations”. Sincerely, team of site authors
Thank you for the article (3)
