Lecho with carrots. Lecho from bell peppers and carrots for the winter. Lecho with carrots and tomato juice

Do you want to cook both tomatoes and carrots, but don't know how? Then carefully study our article! In it we will describe in detail the process of preparing this delicious dish, and also offer you several simple and accessible recipes.

Lecho with tomatoes and peppers and carrots

Here is a classic recipe for your favorite. It can be served as a salad or side dish, or you can cook soups or main courses with it.

Ingredients:

Tomatoes - two kilograms.
Bell pepper (optional) different color) - one and a half kilograms.
Onion - 600 grams.
Carrots - 500 grams.
Salt - three full spoons.
A glass of sugar.
Vinegar 9% - half a glass.

How to prepare lecho from peppers, tomatoes, carrots at home:

Peel the onions and cut into quarters, rinse the tomatoes in running water. Grind the prepared vegetables using a blender, then transfer them to a saucepan and simmer over low heat. Cook the puree for one hour.
Peel the peppers, remove the stems and cut the flesh into strips. Grate the carrots and fry in vegetable oil.
Place the vegetables in a saucepan, add sugar, vinegar, salt and oil. Cook the lecho for another quarter of an hour.

Place the finished snack in clean jars and close with treated lids.

Lecho “Tomatoes, peppers, carrots, onions” for the winter

A simple recipe for Hungarian salad will appeal to those who love vegetable dishes. Its peculiarity is that the appetizer is prepared without adding vinegar.

Products:

Tomatoes - six kilograms.
Bell peppers, carrots and onions - one kilogram each.
Vegetable oil - one glass.
Salt - four tablespoons.
Sugar - a glass.

The recipe for lecho with tomatoes, peppers and carrots is very simple:

Peel and rinse the vegetables.
Grind the tomatoes using a juicer. If you do not have this device, then use a meat grinder or blender.
Grate the carrots, cut the onion into half rings, and cut the pepper into strips.
Place the tomato puree into a cauldron or thick-bottomed saucepan, place it on the stove and bring to a boil.
After this (at intervals of five minutes), add carrots, onions and, finally, peppers.
At the very end, the dish needs to be salted, butter and sugar added.

After half an hour, the lecho can be poured into sterilized jars and rolled up. You can store the blanks in the apartment or in the cellar.

Lecho with apple and hot pepper for dinner

Unusual ingredients for a classic snack will reveal the taste of a well-known dish in a new way. If you want to please your loved ones with delicious vegetable lecho for dinner, then be sure to use our recipe. So, you will need:

Tomatoes - 500 grams.
One large bell pepper.
One medium carrot.
Large onion.
Green apple.
Three cloves of garlic.
100 ml vegetable oil.
100 grams of brown sugar.
A tablespoon of salt.
One spoon of balsamic vinegar.
One eighth of hot pepper.
Bay leaf.

Recipe

Lecho from peppers and tomatoes and carrots is prepared as follows:

Chop the tomatoes as desired and then place them in a saucepan or thick-bottomed pan.
Cut the bell pepper and onion into strips, and the carrots into rings.
Peel the apple from seeds and cut as desired.
Transfer the prepared products to the tomatoes, add sugar, salt and butter.
Peel the garlic and then chop it together with hot pepper. Send them to the rest of the vegetables.
Stir the products and let them stand for about a quarter of an hour. After this, add bay leaf to them and send to the fire. Cook the lecho until the liquid evaporates, and then add vinegar to taste.

Transfer the finished dish into a jar, let it cool and brew. This appetizer can be served with boiled pasta nests and bacon.

Vegetable snack with rice

If you like to experiment, then prepare an original lecho from tomatoes, peppers, and carrots for the winter. Common snack recipes usually include vegetables, salt, sugar and vinegar. But we suggest adding white boiled rice to them, which will allow you to use the preparations as an independent dish.

Required ingredients:

Tomatoes - three kg.
Onions - one kg.
Bell pepper - one kilogram.
Rice - one glass.
Salt - three tablespoons.
Sugar - a glass.
Vegetable oil - 350 ml.
Vinegar - one tablespoon.

How to prepare lecho for the winter (recipe):

Wash and peel peppers, carrots, tomatoes and onions.
Cut the tomatoes into large cubes, grate the carrots, and cut the onions into half rings.
Transfer vegetables to a large saucepan and stir. Add rice, salt, vinegar, sugar and oil to them.
Place the dish on the fire and boil its contents. After this, cook the lecho for another 50 minutes.

Place the snack in jars and roll up.

Lecho with bacon

Use our recipe and surprise your guests with an unusual aromatic appetizer.

Products:

Bell pepper - 700 grams.
Eggplants - 200 grams.
Tomatoes - 400 grams.
Leeks - two pieces.
Parsley - one bunch.
Garlic - five cloves.
Salt - two teaspoons.
Sugar - one tablespoon.
Carrots - 100 grams.
Smoked bacon - 200 grams.
Ground black pepper.
Hot pepper - optional and to taste.
Vegetable oil - ten tablespoons.

We will prepare lecho from peppers, tomatoes and carrots according to this recipe:

Cut the peeled carrots and eggplant, as well as the pepper into cubes.
Place the vegetables in a heavy-bottomed pan and add vegetable oil. Fry the food for ten minutes, remembering to stir it periodically.
Place the tomatoes in boiling water for a few seconds, then remove the skins and chop them.
Cut the onion into thin rings, and finely chop the greens and garlic.
Cut the bacon into cubes and add to the pan with the vegetables. Fry everything together for some more time.
Add processed vegetables to the lecho and simmer the lecho for another 40 minutes.

When excess liquid evaporates, place the snack in sterilized jars and close them with clean lids.

Lecho with zucchini

Cook from seasonal vegetables a delicious and satisfying snack that will delight you and your loved ones all winter. Lecho made from peppers, zucchini, tomatoes, carrots, and onions is prepared very simply and quickly. For it you will need the following products:

Zucchini, tomatoes and Bell pepper- one kilogram each.
Carrots - 500 grams.
Onions - 200 grams.
Garlic - two cloves.
Vegetable oil - 150 ml.
Vinegar - one spoon of essence, diluted in seven spoons of water.
Salt - 30 grams.
Sugar - one tablespoon.

How to make lecho from peppers and tomatoes, zucchini, carrots? Read the recipe below:

Peel and process the vegetables. Cut carrots and peppers into thin strips. Cut the onion into half rings and the zucchini into cubes.
Scald the tomatoes with boiling water, then peel them and chop them.
Heat a saucepan over a fire, then pour a little vegetable oil into it. Fry carrots and onions until soft.
After a few minutes, add the zucchini and pepper. Simmer the food over low heat for some more time.
Pour the tomato puree and remaining vegetable oil into the pan. Add sugar, salt and chopped garlic. Cook the lecho for another half hour.

A few minutes before cooking, add diluted vinegar to the dish. Place the snack in jars and roll up. Turn the dish upside down and cover it with a blanket until it cools completely.

Lecho with beans

This time we invite you to prepare a hearty appetizer that can be served as a side dish or a meal on its own.

Ingredients:

Dry beans - 500 grams.
Tomatoes - three and a half kilograms.
Sweet pepper - two kilograms.
One hot pepper.
Carrots - 300 grams.
Sugar - one glass.
Vegetable oil - a glass.
Salt and vinegar - two tablespoons each.

So, we prepare lecho from bell peppers, tomatoes and carrots. Recipe:

Soak the beans in advance cold water and then boil it until tender.
Peel the carrots, grate and quickly fry in a small amount of vegetable oil.
Pass the tomatoes through a meat grinder, transfer the resulting puree into a saucepan and add sugar to it. Cook the tomatoes for 20 minutes.
Add sweet peppers and carrots cut into strips to the tomatoes. Stir the ingredients and cook them for another half hour.
When the specified time has elapsed, add the beans and vegetable oil to the pan. Cook the lecho for another ten minutes.
At the very end, pour in the vinegar and remove the appetizer from the heat.

Pour the lecho into sterilized jars, close them with lids and store them.

Lecho in a slow cooker

The lucky owners of modern kitchen appliances do not have to stand at the stove for long to control the process of preparing a delicious snack. If you want to cook lecho in a slow cooker, prepare the following products in advance:

Tomatoes - one and a half kilograms.
Onions - three pieces.
Bulgarian sweet pepper - 750 grams.
Carrots - 200 grams.
Garlic - four cloves.
Salt - one tablespoon.
Sugar - three quarters of a glass.
Vegetable oil - half a glass.
Vinegar essence - half a teaspoon.

To prepare lecho from peppers and tomatoes and carrots, carefully read this recipe:

Remove the skins from the tomatoes, cut into slices and grind in a food processor.
Peel the carrots, cut into thin half rings or grate (as you prefer).
Cut the bell pepper and onion into small cubes, and pass the garlic through a press.
Place all the prepared vegetables into a multicooker bowl, add sugar, salt and vegetable oil.
Stir the products and turn on the device (select the “Stew” mode).
After an hour, add vinegar essence to the lecho and switch the multicooker to heating mode.

When ten minutes have passed, the snack can be transferred to treated jars and closed with clean lids.

Lecho in Bulgarian

Each country prepares this delicious international dish differently. And we invite you to try original snack in the Bulgarian style, the recipe of which is easy to repeat at home.

Products:

Sweet red pepper - two kilograms.
Tomatoes - three kilograms.
Carrots - 350 grams.
Sugar - four tablespoons.
Salt - two tablespoons.
Apple cider vinegar - two tablespoons.
Peppercorns and allspice - five or seven pieces each.
Dried clove buds - four pieces.

Lecho recipe

Cut the well-washed tomatoes into pieces and then beat them in a blender until pureed.
Pour the resulting mixture into a saucepan and bring to a boil over medium heat. After this, reduce the heat to low and cook the tomatoes for another quarter of an hour.
Grate the carrots on the finest grater, and then quickly fry them on non-stick frying pan in a small amount of vegetable oil. When it becomes soft, send it to cook in tomato puree.
Peel the pepper from seeds and stalks, and then cut it into rings. Transfer the vegetables to the tomatoes in a saucepan.
Using a mortar, grind the cloves and pepper, and then add the spices to the lecho. Add salt and sugar there too.
After 20 minutes, pour vinegar into the pan and cook the dish for a few more minutes.

When the pepper becomes soft, transfer the lecho into jars and roll up.

Lecho with champignons

This time we offer you a not entirely traditional recipe for making everyone’s favorite snack. In addition, pay attention to the method of storing lecho, which also differs from the usual canning. So what products will we need? Take:

Bell pepper - 600 grams.
Tomatoes - three pieces.
One carrot.
Champignons - 300 grams.
Glass of water.
Tomato paste - one spoon.
Salt - to taste.
Butter - 50 grams.

How to cook delicious lecho with mushrooms:

Cut the pepper into strips, peeled carrots into strips, onions into half rings, tomatoes and mushrooms into cubes.
Place vegetables and mushrooms in a saucepan, add salt and pepper to taste, tomato paste. Add a piece of butter.
Fill the food with water, cover it with a lid and simmer over medium heat until the pepper is cooked.

When the lecho has cooled, transfer it to Plastic container and close the lid tightly. After this, place the box in a bag and store it in the freezer.

Conclusion

We will be glad if you like it homemade treatment from tomatoes, peppers, carrots for the winter. The recipes that we have collected in this article are simple and accessible. Now you can prepare several options for great snacks that you will treat your family and friends all year long.

This dish is considered a Hungarian dish. national cuisine, although it is popular in many European countries. What does it take to cook it properly? Like many very popular dishes, it does not have a strict, precise recipe. Peppers, onions, carrots, or fresh tomatoes- here are the main ingredients. And then the carrot in some cases is a big question. And variations on a given theme can differ greatly from each other in different countries and even regions. When served, lecho often acts as a wonderful and aromatic (mainly due to the peppery aftertaste) side dish. For example, in East Germany it is served with grilled meats, traditional fried sausages and sausages.

In Hungarian

And in Hungary, meat ingredients are traditionally added to lecho, for example, smoked meat or pork sausage. There they prepare it as a full-fledged separate dish. And when it’s almost ready, they pour it over with raw, stirred eggs and eat it with a generous amount of soft wheat bread.

Lecho with carrots and onions: recipe

In the countries of the post-Soviet space, lecho was also, of course, adapted to the tastes and preferences of the population. We traditionally don't put meat on it. But carrots and onions are very popular among people for the winter - as affordable, vitamin-rich and tasty preserves. Well, shall we try to cook it too?

Ingredients

We will need: three kilograms of fresh tomatoes, 3-4 carrots, 5 onions, one and a half kilograms of bell peppers, half a glass of lean sunflower oil, half a glass of sugar, a large spoon of salt, a large saucepan for cooking, sterilized jars with lids.

Preparation

We wash the tomatoes thoroughly, cut out the stem, possible rot, and damaged areas. We cut it into pieces quite large and put it in a blender (or meat grinder).
It is better to take a larger pan. Transfer the tomato mixture from the blender into it. Cook over low heat for about 15 minutes after it boils (the mass should gurgle gently, not seethe).
Peel the carrots and cut them into large pieces (some housewives here prefer cutting them into rings or half rings).
Peel the onion and cut it into half rings.
Add the carrots and onions to the pan with the tomato paste and cook over very low heat for another 15 minutes.
Wash the bell pepper thoroughly, removing the stem and seeds. Cut into slices or strips - as you like. Throw into the pan and cook for another 15 minutes.
At the very end, add butter, sugar, and salt.
Lecho with carrots and onions is ready to eat. The recipe, as you can see, is quite simple. The main thing here is to prevent the pepper from being overcooked. Then its skin will separate from the pulp, which does not look entirely aesthetically pleasing.

The traditional method remains to pour into jars, sterilize and seal with boiled lids. And in winter, during the Christmas festivities, for example, we open it and eat with pleasure.

With vinegar

Another option for preparing lecho with carrots and onions. The recipe contains vinegar, as some housewives use this method to protect themselves from exploding jars.

We will need: three kilos of sweet bell peppers, half a kilo of carrots and the same amount of onions, several parsley roots, half a kilo fresh tomatoes, a glass of vegetable oil, 30 grams table vinegar, half a glass of sugar, pepper.

The main feature of this lecho with carrots and onions is that the recipe begins with baking the peppers in the oven on a baking sheet. When the vegetable reaches a semi-prepared state, remove the skin from it, clean out the seeds and stalks, and cut into thin slices.
Chop the onion and fry in vegetable oil until golden brown.
Separately, fry the grated carrots and parsley roots.
Scald the tomatoes with boiling water and peel them. Place in a blender or meat grinder. Then mix all the previously prepared ingredients that have undergone pre-processing in a saucepan. Cook lecho with carrots and onions over low heat (15 minutes). The recipe is simple, and the result is excellent! All that remains is to pour the mass into jars, sterilize and seal for the winter.

Lecho - dish Hungarian cuisine. Today there are many varieties of this snack, but, as a rule, in any variation there are constant ingredients - bell peppers and tomatoes. Lecho with carrots is a variation of the classic dish. It contains carrots as one of the main ingredients. Below are the best and most interesting recipes lecho with carrots for the winter.

How to make delicious lecho?

Photo of lecho for the winter

To make lecho with carrots tasty and can be stored for a long time, you should be careful when cooking and take into account certain nuances.

Lecho can be made from any type of sweet pepper, but it is better to choose meaty varieties with thick walls. In other words, the juicier the pepper, the tastier the dish will be.
Vegetables for cooking must be fresh and not spoiled.
If you peel the tomatoes before preparing lecho, the sauce will be more homogeneous, but this is an optional procedure and does not affect the taste.

Interesting!

If you don't have fresh tomatoes, you can replace them with tomato paste. For 600 g of paste, take 2 liters of water. The total amount can compensate for 3 kilograms of fresh tomatoes.

IN classic recipe lecho, pepper cut into strips. But when preparing a dish at home, you can cut it however you like - into circles, squares, strips, long quarters or any other method.

A simple recipe for lecho with carrots

Also check out these articles

Simple and delicious recipes lecho

This is not to say that lecho is a very difficult dish. But many modern recipes They really have a lot of different ingredients and an abundance of incomprehensible procedures during cooking. For those who like simple, but very delicious dishes, below are two delicious types of quick lecho.

Lecho with onions and carrots

Ingredients:

Bell pepper – 1 kg;
Fresh tomatoes – 2 kg;
Carrots – 500 g;
Onions – 300 g;
Vegetable oil – 150 ml;
Granulated sugar – 100 g;
Coarse salt – 30 g;
Vinegar 9% - 25 ml.

Preparation

Tomatoes are passed through a meat grinder to obtain a homogeneous tomato puree.
Tomatoes are poured into a bowl and vegetable oil, salt, sugar and vinegar are added there. Turn on the heat under the pan - the tomato should boil.
Carrots are washed and peeled. It must be grated on a large grater or simply chopped into long, thin strips. When the tomato begins to boil, place the carrots in a bowl and cook for a quarter of an hour.
The pepper is peeled from seeds, tail and cut into pieces. The onion is peeled and chopped into half rings. When a quarter of an hour has passed after adding the carrots, you need to add the onion and bell pepper to the bowl and cook for another 20 minutes.
The finished dish is poured into (sterilized) containers and rolled up.

Interesting!

To give lecho an exquisite aroma, add a little dried basil and marjoram during cooking.

Light lecho with carrots

Ingredients:

Fresh tomatoes – 2 kg;
Carrots – 500 g;
Bell pepper – 500 g;
Onions – 300 g;
Vegetable oil – 1 cup.

Preparation

Vegetables are peeled and washed.
Tomatoes are cut into slices, carrots into thin strips, and peppers into large strips. The onion is finely chopped.
Heat vegetable oil in a saucepan and add onion. When it becomes transparent, add carrots.
After another 5 minutes, you can add bell peppers and tomatoes to the total mass. Everything should boil together for about 15-20 minutes.
Now all that remains is to pour the lecho into jars and roll them up.

Tomato and carrot lecho

Photo of tomato and carrot lecho

Each type of lecho has its own flavor. The peculiarity of the recipe outlined below is that the lecho for the winter turns out tomato-based, rich and bright. It looks really elegant in jars and tastes simply amazing!

Ingredients (for 4 liters):

Fresh tomatoes – 2.5 kg;
Bell pepper – 2 kg;
Carrots – 1 kg;
Vinegar 9% - 6 tbsp. l;
Granulated sugar – 135 g;
Vegetable oil – 170 ml.

It is better to take vegetable oil for lecho without odor.

Preparation

The tomatoes are washed and cut into small pieces. The variety of tomatoes and the level of ripeness do not play a big role, the main thing is that they are not purely green, otherwise the sauce will not have a pleasant, red color.
Tomatoes are ground in a meat grinder into puree. As an alternative to a meat grinder, you can rub them through a grater or use a juicer, food processor, or blender.
The carrots are peeled, washed and cut into slices or half rings up to 5 mm thick.
The pepper is washed and cleared of seeds and tails. It is then cut into strips.
Mix carrots, peppers and tomato puree in a bowl and place over medium heat. When everything boils, you need to reduce the heat and cook the lecho for about 45 minutes.
When 45 minutes have passed, you need to pour vegetable oil, as well as sugar and salt into the dish. And after another 10 minutes, add vinegar.
After 2-3 minutes, the lecho is completely ready and all that remains is to pack it into jars and roll it up.

To make the jars look beautiful, you must first put pepper in them, and only then fill them with sauce.

Lecho with carrots and beans

Lecho with beans

Interesting lecho recipes are those that contain unusual ingredients. Below is a recipe with beans. The final dish is unusual, but very tasty.

Ingredients:

Fresh tomatoes – 3 kg;
Carrots – 1 kg;
Bell pepper – 5-7 pcs.;
Beans – 500 g;
Onions – 2-3 pcs.;
Granulated sugar – 150 g;
Salt – 3 tbsp. l.

Preparation

A few hours before preparing lecho, you need to soak the beans. You can leave it in the water overnight so you can start cooking in the morning.
The soaked beans are washed and cooked until tender.
Tomatoes, carrots, peppers are washed and peeled. Chop the carrots into strips, chop the tomatoes as finely as possible (you can also chop them with a blender), and chop the peppers as you like.
Place the chopped vegetables in a bowl and simmer over low heat for half an hour.
After the time has passed, diced onions are added to the total mass, and the lecho is cooked for another 10 minutes.
Now all that remains is to add boiled beans, salt, sugar to the total mass and simmer everything together for 5 minutes.

The finished dish can be placed in jars and rolled up. Just be sure to place them exclusively in sterilized containers. The lids are also boiled or sterilized in advance.

Recipe for spicy lecho for the winter

Photo of acute lecho for the winter

For those who love fiery snacks, we offer a spicy lecho option for the winter. Despite the simplicity of the recipe, the dish turns out tasty and unusual.

Ingredients:

Sweet pepper – 1.5 kg;
Fresh chili pepper – 2 pcs.;
Tomatoes – 1 kg;
Onions (preferably spicy) – 500 g;
Carrots – 250 g;
Garlic – 3 large cloves;
Granulated sugar – 100 g;
Vegetable oil – 50 g;
Vinegar 9% - 35 ml;
Bay leaf – 3 pcs.;
Salt - to taste.

Preparation

Tomatoes are crushed to a puree consistency using any convenient method. You can use a blender, meat grinder, grater.
Sweet peppers are peeled from seeds, tails and cut into strips or in any other way - as you like.
The onion is cut into half rings.
The carrots are peeled and cut into strips.
Hot chili must also be cut into thin slices. If you remove the seeds, the taste will be simply pungent, but if you leave it, it will be rather hot.
Pour tomato puree into a large saucepan and bring the mixture to a boil.
Now carrots are added to the tomatoes, and the mixture is cooked for 15 minutes over low heat.
When the carrots are boiled, you need to add the onion, and after another 7 minutes - salt, sugar and vegetable oil, as well as bell pepper.
After 20 minutes, when the bell pepper has softened, you can add chopped garlic, bay leaves and chili.
At the end, vinegar is poured into the lecho and the dish is poured into sterilized jars. Each jar is rolled up and turned upside down. All preserved food is covered with a thick blanket. It must cool down within 24 hours and only then is it transferred to other winter preparations.

As you can see, lecho with carrots is a very tasty and easy-to-prepare dish. It can be served as a separate appetizer or as a side dish. It is often eaten simply with bread or used to prepare a variety of first and second courses.

In order to have a varied diet in winter, you should take care of this in advance. Now is the time to start canning and cook something delicious. lecho is just what you need. Appetizing salad lecho with carrots, onions, bell peppers and tomatoes Can be served with pasta side dishes, various cereals and potato dishes. very juicy, with characteristic sweetness and sourness. You can adjust the spiciness yourself by adding hot pepper. At your discretion, you can also choose appearance this salad. You can cut vegetables into slices, strips, or other ways. It is also better to choose meaty varieties for lecho bell pepper all shades, then it will turn out bright and tasty!

Ingredients for preparing lecho with carrots and bell peppers

Step-by-step preparation with photos of lecho with carrots and bell peppers

Lecho can be served with buckwheat porridge and other side dishes, as well as meat dishes. Delicious, with lecho, they also make sandwiches. Bon appetit!

Lecho made from peppers and carrots for the winter is a preparation that every housewife should definitely try to make. Why? Yes, because this is a wonderful appetizer, an amazing side dish for meat, a dressing for various dishes, and an excellent opportunity to enrich your culinary skills, and simply a delicious taste of summer, which is so pleasant to enjoy during the cold season.

Hungary is considered the birthplace of classic lecho - here it is prepared from onions, bell peppers and tomatoes - but since this dish has a lot of variations, it does not have a specific recipe, and in Russia this dish has undergone a lot of changes, turning into canned food and supplemented with a wide variety of ingredients - mushrooms, beans, garlic, apples, eggplants, zucchini and even cauliflower.

We will tell you how to prepare carrot pepper lecho for the winter different ways, which will allow you to get delicious homemade preserves with a minimum of hassle and effort. First of all, you should remember that only high-quality ripe vegetables that have no signs of spoilage are suitable for preparing lecho. So, bell peppers should be sweet and have thin skin, carrots should be ripe and not have dark spots on the surface, tomatoes should be juicy, soft and fleshy, but not overripe, and onions should not be too hot. Housewives can change the amount of these main lecho ingredients at their discretion, adding more of their favorite vegetables. Do not forget that the main component of lecho is still bell pepper, while the remaining ingredients are a matter of culinary preference. Vegetables for preparing lecho should be cut equally - in this case, the dish will not only look beautiful in its final form, but all the vegetables will be evenly cooked when stewing.

Only refined oil, without any odors, is suitable for lecho. As for spices, your lecho will be ideally complemented by garlic, cloves, black and allspice, basil, oregano, thyme, parsley and cilantro. If you are using greens, add them at the very end, a few minutes before they are ready. If all components for the treatment have passed preliminary testing heat treatment, then lecho can be prepared without sterilization. All you need to do is thoroughly rinse the jars with lids and sterilize them.

That's all simple tips and nuances, the observance of which will allow you to prepare incredibly tasty and aromatic lecho from peppers and carrots for the winter to the delight of all your family and friends. Lecho is valued for its versatility, variety of flavors and the ability to experiment, so try it, get creative, and let your lecho become a real culinary hit! Well, let's get started with the recipes?

Lecho made from peppers, carrots and tomatoes

Ingredients:
2 kg bell pepper,
1.5 kg tomatoes,
600 g onions,
500 g carrots,
1 cup of sugar,

1/2 cup 9% vinegar,
3 heaped tablespoons of salt.

Preparation:
Grind the onions and tomatoes using a blender or food processor, then place them in a saucepan and cook for 1 hour over low heat. Add bell peppers, seeded and cut into strips, and grated carrots, fried in vegetable oil. Add vegetable oil, vinegar, sugar and salt. Cook lecho for another 25 minutes. After this, spread the lecho into prepared jars and roll up the lids.

Lecho in Bulgarian

Ingredients:
3 kg tomatoes,
2 kg bell pepper,
400 g carrots,
4 tablespoons sugar,
2 tablespoons salt,
2 tablespoons apple cider vinegar,
5-7 peas of allspice,
5-7 black peppercorns,
4 buds of cloves,
vegetable oil.

Preparation:
Chop the tomatoes and puree using a blender. Place the chopped tomatoes in a saucepan and bring to a boil, then cook for 25 minutes over low heat. Lightly fry the grated carrots in vegetable oil until soft and add to the tomatoes. Add bell pepper, seeded and cut into rings. Grind the spices using a mortar and add to the lecho along with sugar and salt. After 20 minutes, add vinegar and cook for another couple of minutes. Place lecho in sterilized jars and roll up.

Lecho with tomato paste without vinegar

Ingredients:
2 kg bell pepper,
1 kg carrots,
1 kg of onion,
1 liter of tomato paste,
salt, sugar and spices to taste,
vegetable oil.

Preparation:
Fry the onion, cut into half rings, in a small amount of oil until transparent. In a separate frying pan or saucepan, simmer the carrots, cut into cubes, until soft, adding vegetable oil. Combine onion and carrots and add sliced bell pepper. Dilute tomato paste with 500 ml boiled water and pour into vegetables. Simmer for 20 minutes, then add salt, sugar and spices to taste. Divide the finished lecho between sterilized jars and screw on the lids.

Lecho made from peppers, carrots and beans

Ingredients:
3.5 kg tomatoes,
2 kg bell pepper,
500 g dried beans,
300 g carrots,
1 cup of sugar,
1 glass of vegetable oil,
2 tablespoons vinegar,
2 tablespoons salt.

Preparation:
Soak the beans overnight in cold water, then boil until tender. Lightly fry the grated carrots in a small amount of vegetable oil. Grind the tomatoes using a blender or meat grinder, put the puree in a saucepan, add sugar and cook for 20 minutes. Add fried carrots and sliced peppers. Stir and cook for another 30 minutes, then add beans and vegetable oil. Cook for 10 minutes, add vinegar and remove pan from heat. Divide the lecho into jars and roll up the lids.

Lecho with zucchini

Ingredients:
1 kg bell pepper,
1 kg of tomatoes,
1 kg zucchini,
500 g carrots,
200 g onions,
6-7 cloves of garlic,
150 ml vegetable oil,
1 bunch of parsley,
2 tablespoons salt,
1 tablespoon sugar,
1 tablespoon of 9% vinegar.

Preparation:
Pour boiling water over the tomatoes, remove the skin and finely chop. Fry the onion cut into half rings and the carrots cut into small strips in a small amount of oil. Add the zucchini cut into cubes and the pepper cut into strips. Simmer over low heat for about 20 minutes, then add tomatoes, vegetable oil, finely chopped garlic, sugar and salt. Cook for another 30 minutes. A couple of minutes before it’s ready, add vinegar diluted in 7 tablespoons of water and chopped herbs to the lecho. Divide the lecho into jars and roll up the lids.

Lecho in a slow cooker

Ingredients:
1.5 kg tomatoes,
800 g bell pepper,
200 g carrots,
3 onions,
4-5 cloves of garlic,
150 g sugar,
100 ml vegetable oil,
1 tablespoon salt,
1/2 teaspoon table vinegar.

Preparation:
Remove the skin from tomatoes scalded with boiling water, chop and grind using a blender or food processor. Place tomatoes, chopped vegetables and pressed garlic into a multicooker bowl. Add sugar, salt and vegetable oil and mix all products. Turn on the “Extinguishing” mode. After 1 hour, add vinegar and set the “Heating” mode. After 10 minutes, place the finished lecho into sterilized jars and close the lids.

We are sure that your household and loved ones will appreciate the pepper and carrot lecho for the winter, prepared according to our recipes, when the time comes to try it. Good luck with your preparations!