Lecho is a vegetable salad with the indispensable use of three ingredients, such as sweet bell peppers, red tomatoes and onions.
It is believed that this is the most popular appetizer among housewives. Since it is very easy to prepare and you do not need to strictly follow the recommended proportions of products, but you can add more exactly those that you and your family love.
Yes, and the cost of vegetables in the summer is the lowest, so its preparation is also an economically profitable dish. And it’s not uncommon for this vegetable appetizer to be prepared not only from sweet peppers, but also from zucchini, blue ones and even green cucumbers.
The longest in preparation is the preparation of tomato sauce, because for it you need to collect tomatoes, twist them in a meat grinder, grind through a strainer and then boil them again.
This is not always why you want to make such vegetable twists. So recipes began to appear using ready-made tomato paste, squeezed juice or delicious ketchup.
Recipe for lecho with tomato paste for the winter for 3 kg
When I first cooked this salad, I took products for one kilogram of sweet pepper, but my family ate it so quickly that now I cover at least three kilograms at a time.
Composition of products:
- Bulgarian pepper - 3000 grams;
- Tomato sauce - 1 liter (or three liters of tomato juice);
- Edible salt - 3 tablespoons;
- Table vinegar - 0.2 liters;
- Sugar - 0.3 kg.
Let's start cooking:
Dilute tomato sauce with drinking water to the consistency of juice. Approximate ratio 1:3.
Pour 9% table vinegar into the resulting solution, add granulated sugar and mix thoroughly.
Pepper fruits are washed, wiped, cleaned from seeds and tails. Cut into medium pieces.
Pour the tomato juice into a deep container and lay out the chopped blanks. Mix with a wooden spatula and put on the stove on the highest fire. We are waiting for the boil.
Boiled? We make the fire smaller and continue to boil for thirty minutes. The main thing is to monitor the readiness of the pepper. It shouldn't have much of an Inca crunch left.
In fact, the cooking time directly depends on the variety and wall thickness of the vegetable. Some will be ready in fifteen minutes, and for others, even forty is not enough.
We prepare containers for seaming, this is how I sterilize jars. Tin lids also need to be processed or simply boiled in water.
Pour the boiling mass into ready-made jars to the top. Close and roll up. Then turn over, cover and wait for complete cooling.
They cover the container so that the heat does not go away longer, and the mass is more saturated with the main juices.
And what is sometimes left I cool and give to my family for dinner. The appetizer is eaten in the blink of an eye, they even ask for more, but the rest goes to the cellar until the winter cold.
And bon appetit to you!
Bell pepper lecho with carrots and tomato paste
The ancestor of this dish is the Hungarian country. And then from them this dish walked by leaps and bounds in all the cuisines of the world. Because it is easy, fragrant and incredibly tasty.
I suggest cooking this method in a slow cooker, which will further simplify the process of preparing lecho.
Composition of products:
- Bulgarian pepper - 1000 grams;
- Garlic - 2 cloves;
- Onion - 1 head;
- Tomato paste - 1000 grams;
- Carrot - 3 pieces;
- Rock salt - 2 tbsp. l;
- Paprika - ½ tablespoon;
- Sugar - 2 tablespoons;
- Table vinegar - 25 grams;
- Refined butter - 60 grams.
Let's start cooking:
Bring the tomato paste to the consistency of juice.
We cut onion rings on the floor, do not cut thinly.
In order for the onion not to pinch my eyes, I pre-freeze it for thirty minutes in the freezer.
Pour red juice into the capacity of the multicooker, put onion and chopped carrots.
Stir and turn on the "Extinguish" for about twenty minutes.
In the meantime, wash the fruits of the Bulgarian, clean, cut into arbitrary pieces.
After the allotted time has passed, we lay the rest of the prepared products, with the exception of garlic and table vinegar. And repeat the "Extinguish" mode.
After half the time, add finely chopped garlic, after five minutes pour vinegar and bring to readiness.
Pour the boiling salad into jars and roll up. As a result, two liters of the finished product come out.
Bon appetit, I hope the spin will wait for the winter and will not be eaten much earlier.
Lecho with tomato paste and honey
You know, it is the addition of bee honey in this method that radically changes its aroma, and it also acquires a pleasant sweet taste. Last year, I made several jars for testing, and already this year my family demanded to increase the number of blanks by several times.
It is suitable both as a pate and as a dressing for first courses, and as a sauce for meat. Very quick and easy recipe. I strongly advise you to cook it.
Composition of products:
- Bulgarian pepper - 5000 grams;
- Tomato sauce - 1000 grams;
- Table salt - 50 grams;
- Tomatoes - 1000 grams;
- Onion - 3 pieces;
- Sugar - 260 grams;
- Bee honey - 8 teaspoons.
Let's get started:
First, prepare the sweet pepper sauce. We wash it, clean it from tails and seeds, cut it into arbitrary pieces. Using a blender, grind the blanks to a mushy state. Pour the mass of pepper into the tomato sauce.
My family likes the look of tomato seeds in bulk, so I add them too. We also twist them with a blender.
Pour all the prepared masses into a deep container, sugar and salt.
Mix well and transfer to the fire. We are waiting for a good boil, stirring occasionally. Then add honey and stir.
We make a medium-sized flame and mark it for 10 minutes to boil.
Pour the boiling mass into a sterilized container and close with tin lids. Put the jars upside down, cover with a blanket and leave alone for twenty-four hours.
In fact, it turns out such a delicious dish that it is impossible to tear yourself away from it. Bon appetit!
Zucchini Lecho with Tomato Paste
And this recipe is interesting because it seems to be lecho, but from zucchini, and you don’t even know what tastes better.
And also, like many other blanks, I decided to cook it in a slow cooker. This makes the whole job a lot easier. But if you do not have such a unit, cook as usual, this will not affect the taste of the finished dish.
Composition of products:
- Drinking water - ½ liter;
- Sugar - 2 teaspoons;
- Edible salt - ½ tablespoon;
- Tomato sauce - 0.2 kg;
- Carrot - 0.2 Kg;
- Tomatoes - ½ kg;
- Zucchini - 1000 grams;
- Bulgarian pepper - ½ kg;
- Sunflower oil - 75 grams;
- Onion - 3 heads;
- Table vinegar - 2 tablespoons.
Let's get started:
My tomatoes, cut out the tails and cut into small pieces.
Peel the onion and cut into quarters.
Wash Bulgarian, clean from seeds and tips and cut into strips with glasses.
Three zucchini on a medium grater or cut into sticks.
Pour drinking water into the multicooker bowl, put sugar and salt. And not much add all the other blanks. Pour sunflower oil, mix and cover with a lid.
Let simmer for forty minutes. Incidentally, this cooking method does not require mixing during the cooking process.
At the end of cooking, add table vinegar and knead again.
Pour the boiling mass into prepared containers and roll up.
Serve the surplus for dinner, and you will see in a couple of minutes the lecho will literally be licked off the plate how tasty it will be.
Video recipe: Lecho of pepper with tomato juice for the winter
Peppers in tomato juice are preserved for the winter in many families. The dish turns out to be unusually aromatic. Preservation has its own unique taste, and even a novice cook can do this simple recipe. In winter, you really want to please yourself with something especially tasty and nutritious, and numerous holidays require hostesses to show maximum culinary imagination.
As you can see, all the recipes I have listed are very simple both in execution and in the set of products. So you can easily prepare them at home. As they say: there would be a desire.
And I wish you great patience and irrepressible strength, and then you will definitely succeed, and especially the preparation of food for the winter. To please your family with delicious and fragrant dishes during a long, cold winter.
Very tasty lecho with tomato paste, like a Bulgarian lecho, preparation for the winter.
This is how we process (and eat!) 1 bag of pepper in our family. And whoever I treat, everyone asks for the recipe for this blank. We clean and cut peppers with the whole family, we use basins. Yes, and then cook it for 15 minutes and in jars. WITHOUT STERILIZATION! Simple and very tasty.
Delicious lecho comes from Hungary. In this country, in addition to 3 basic ingredients: sweet peppers, tomatoes and onions, smoked meat, homemade pork sausage and other meat products are added to the dish. Lecho is successfully used as a side dish for meat, fried sausages, rice, pasta and potatoes.
In the recipes of Russian housewives, you can find various ways of cooking lecho. In our country, this appetizer is made vegetarian. Variants with the addition of carrots, zucchini, fried onions, herbs and ground pepper are popular.
For this dish, the products are cut into pieces, which are then, depending on the recipe, boiled or stewed. The rich taste of homemade lecho is liked by adults and children.
I offer you the MOST SIMPLE recipe for lecho for the winter.
This lecho is very easy to do.
Wash peppers, cut in half and remove seeds and stem. To make the seeds fly out, and not remain on the pepper, tap it with the flat side of the knife a couple of times, the seeds will fly out.
You can watch my video recipe dated September 11, 2016:
Lecho step by step recipe with PHOTO:
I do not cut every slice, but three at a time (one and a half peppers) - this is much faster.
I spread the chopped peppers in a clean plastic bag and weigh 2 kg. (maybe a little more, even up to 2.5 kg - do not waste the product!).
We dilute the marinade (1 liter of water, 1 tablespoon of salt, 200 grams of tomato paste, a glass of sugar, 50 grams of 9% vinegar, lavrushka and peppercorns). You can take not 200 grams of tomato paste, but a jar (380 g.) - even tastier. I use thick-walled 5-liter pans: a pressure cooker without a lid and an already "younger" aluminum pan. I put 2 kg of pepper in each pan and cook the lecho very quickly, on two burners.
Bring the marinade to a boil, and after boiling, lay the chopped pepper. Cook for 15 minutes from the moment the pepper boils in the marinade.
Arrange in jars and close with lids (I boil the lids for 5 minutes in advance). You will get four 700-gram jars.
I cook lecho in such quantity (every year at the end of August or the beginning of September) that it’s the most scary.))) We buy a bag of pepper, the output is about 30 cans of various sizes. Lecho keeps well at room temperature.
Try it, it's very tasty. I corrected the original recipe - I cut the vinegar in half. It turned out that it is also perfectly stored and not too sour lecho, but pleasant. This recipe has been in our family since 2008. And my dad said that my treatment was like that of his mother (my grandmother) - treatment from childhood!
Many hostesses want to process as many vegetables as possible and pass it off as LEcho. And they put onions, and carrots, and garlic. Try to make at least 1 time according to my recipe, only pepper, tomato paste and spices!
Everything is GENIUS - SIMPLE!
Dear Hostesses! Let me know in the comments what do you think of my recipe? I will be very glad and praise and criticism.
Good afternoon friends! Another article from the series "Preparations for the winter".
Lecho of bell peppers with tomatoes is a vivid example of Hungarian cuisine. According to the classic recipe, this dish is prepared without vinegar, with just two ingredients: tomatoes and red or orange sweet peppers.
In Soviet times, Hungary supplied Globus jars with vegetables, including lecho. Today, this dish, which has become beloved and popular in our country, can be prepared at home and stored for the winter.
The lack of an exact recipe gives a flight of culinary fantasy and every housewife can use any available and budget vegetables: onions, carrots, zucchini, tomatoes, eggplant and beans. Tomatoes can be replaced with tomato paste, juice or sauce. Lecho can be prepared dietary with onions and carrots, lovers of spicy with garlic.
The most delicious bell pepper lecho for the winter - you will lick your fingers
Wonderful winter recipe! Bright, beautiful dish, unusually tasty.
For harvesting, we take fresh, intact, thick-walled fruits of sweet bell pepper and fleshy, ripe tomatoes.
The opinion that not quite “good” vegetables can be used for salads is unacceptable, do not skimp on quality.
Ingredients:
- sweet pepper - 3 kg
- tomatoes - 1.5 kg
- tomato sauce - 0.5 l.
- salt - 1.5 tbsp. l.
- sugar - 10 tbsp. l.
- vinegar 9% - 1/2 tbsp.
- ground paprika - 1 tbsp. l.
Cooking:
Be sure to peel the tomatoes. We make notches on them, blanch in boiling water for 5-10 seconds, then in cold water. The skin can be easily removed. Tomatoes can be replaced with tomato paste or homemade ketchup.
Let's run them through a meat grinder.
We clean the sweet pepper from seeds and cut into large slices.
We put the prepared components in a basin and boil for 15 minutes. We put 10 tablespoons of sugar (less possible), salt. Boil for another 10 minutes.
Let's try! The combination of flavors is amazing, but one more small touch is to add a good tomato sauce, sweet paprika and vinegar. The first two ingredients will enhance the taste, and vinegar will give sourness and preservation of the product. Boil 5 minutes.
We lay out the hot lecho in pre-sterilized jars, roll up the lids, turn over. Wrap with a blanket and leave to cool completely. Store in a dark cool place.
Such an appetizer can be cooked in a slow cooker. If you are interested in the recipe, write in the comments.
Just look how delicious they look. The combination of flavors makes it so tasty that you will lick your fingers. Bon appetit!
Lecho recipe with tomatoes, onions and bell peppers for the winter
Ingredients:
- sweet pepper - 1 kg
- tomatoes - 1/2 kg
- onion - 2 pcs.
- garlic - 5 cloves
- salt - to taste
- sugar - 100 gr.
- sunflower oil - 100 ml
- vinegar 9% - 50 ml
- ground black pepper - 1/2 tsp.
- ground dill seeds - 1/2 tsp.
- parsley - 1 bunch
Bulgarian lecho with tomatoes, carrots and onions for the winter
This is a very unusual recipe. Subject to the ratio of all ingredients and spices, the appetizer turns out to be thick, beautiful and unusually tasty. “Like Grandma’s” is our family recipe, which my mother inherited and passed on to me.
It is important to choose the right vegetables. They should be ripe, fleshy, bright in color. Grind the ingredients into pieces of the same size, not too small.
Ingredients:
- sweet pepper - 1 kg
- tomatoes - 1 kg
- carrots - 300 gr.
- onion - 300 gr.
- garlic - 3-4 cloves
- salt - to taste
- sugar - to taste
- allspice and black pepper - 10 peas
- bay leaf - 5-6 pcs.
- sunflower oil - 150 gr.
- vinegar 9% - 1/2 tbsp.
Cooking:
We prepare the necessary vegetables. We cut: sweet pepper into classic medium straws, onion in half rings, garlic in quarters, carrots into thin strips, tomato into medium slices.
Put the chopped vegetable mixture, except for the garlic, in a large bowl.
Add salt, sugar, allspice and black peppercorns, bay leaf, ground paprika, sunflower oil.
Mix well. Cover the bowl with cling film and leave at room temperature for 4 hours. Intermittently interfere. Each ingredient has its own taste and aroma, and when we combine them, we get something amazing.
While the vegetables are infused, prepare jars with a volume of 0.650 grams. Sterilize in the oven at 160 degrees for 15 minutes.
We put the bowl on the stove, bring the vegetable mixture to a boil, add vinegar and garlic. Boil for 5 minutes, and put in hot sterilized jars, seal, cover with lids.
Sterilize in a pot of boiling water for 15 minutes, roll up. We wrap with a blanket. The sterilization process will continue until it cools completely.
A simple recipe for lecho with tomatoes, garlic and bell peppers
This is a wonderful and proven recipe that I have been preparing for many years. Lecho turns out to be thick, with an exquisite taste and noticeably outperforms other snacks. Try it, I'm sure you'll like it.
Ingredients:
- sweet pepper - 3 kg
- tomatoes - 1.5 kg
- garlic - 3-4 cloves
- salt - 1.5 tbsp. l.
- sugar - 10 tbsp. l.
- sunflower oil - 150-170 ml
- vinegar 9% - 1/2 tbsp.
The weight of products is taken in a pure, purified form.
Cooking:
- We select ripe, fleshy tomatoes. Peel off the skin and cut into medium slices. Tomatoes can also be passed through a meat grinder, but I like it more in pieces.
- We cut off the stalk of the pepper, take out the core with seeds, crumble with medium straws.
- Cut the garlic into thin slices.
- Place the tomatoes and peppers in a bowl. Stir, bring to a boil and cook for 15 minutes.
- We put sugar, salt, garlic, sunflower oil.
- Boil for another 15 minutes.
- Add vinegar, boil for 2 minutes. The treatment is ready.
- We lay out hot in sterilized jars and roll up the lids.
This appetizer goes well with boiled potatoes, pasta, rice, meat or just a piece of soft bread. Bon appetit!
How to cook bell pepper lecho
We associate lecho with harvesting for the winter. I want to offer you a recipe for a surprisingly tasty lecho, in which nothing needs to be preserved. It can be eaten immediately after preparation.
Bell pepper lecho with tomato paste marinade, canned for the winter at home - a universal preparation. It is used as a cold appetizer, as a sauce. It is combined with meat dishes, appropriate for pasta, rice. A traditional dish of Hungarian cuisine is widely distributed outside the country. Cooking with pasta is similar to preparing with tomatoes, but much easier and faster, since there is no need to spend time boiling tomatoes.
Lecho of pepper with tomato paste for the winter - the secrets of harvesting
Preserving pepper in a tomato is a simple matter, but there are still a couple of secrets.
- To make the appetizer come out elegant and stimulate the appetite, select peppers of different colors. But put more red.
- For harvesting, take a tomato of high density, at least 25 (usually indicated on the bank). Make sure that there are no additives in the paste - only a pure concentrated tomato product. The most delicious lecho is obtained if you use pasta prepared by yourself. To do this, pass the meaty tomatoes through a meat grinder. Juicer or blender. Boil into a paste until thick.
- How to dilute a tomato with water. The proportions in each recipe are different. As a rule, a ratio of 1:2 or 1:3 is the most optimal. But it all depends on the taste preferences of family members.
- Rely on your own taste, and adjust the amount of ingredients yourself. Admirers of spicy snacks can slightly change the amount of garlic, vinegar, add hot pepper if desired, even if it is not in the recipe. Any experiments are welcome. Please share your best recipes in the comments.
Pepper and tomato paste lecho - a classic recipe
Here is a traditional recipe for cooking, the most delicious and simple, and therefore the most popular. Based on it, you can roll up many variations of snacks.
You will need:
- Pepper - 800 gr.
- Water - 250.
- Tomato paste - 500 gr.
- Vegetable oil, refined - 2 tbsp. spoons.
- Salt - Art. spoon.
- Acetic acid 9% - 2 tbsp. spoons.
- Granulated sugar - 2 large spoons.
- Bay leaf - 1 pc.
- Peppercorns - 7-9 pcs. (you can combine regular and allspice peppers).
- Garlic cloves - 2-3 pcs.
Step by step recipe with photo
Divide the peppers in half, remove the middle with partitions and seeds.
Cut into any size and shape. Better straws, not too thin.
Dilute the tomato with water, mix.
Pour in the peppercorns. Add lavrushka, peppercorns, salt, add sugar. Stir the mass again.
Put on the gas. After waiting for boiling, detect 30 minutes.
After half an hour, pour in the oil with vinegar, finely chopped garlic. Continue cooking for another 10-15 minutes.
Arrange the thickened lecho in sterile jars. Roll up with a screw cap.
Cool by covering with a towel. Check the tightness, correct if there is leakage, transfer to the pantry.
Lecho with peppers, carrots, onions in tomato paste
A variation on the theme of lecho prepared from peppers and carrots. Also considered traditional. Adding vegetables will make the sauce an appetizer in its own right.
Take:
- Bulgarian pepper - 2 kg.
- Carrot - kilogram.
- Tomato - 300 gr.
- Water - 2 liters.
- Oil - 200 ml.
- Garlic - 6-8 cloves.
- Bulb.
- Sugar sand - 200 gr.
- Table vinegar - 100 ml.
- Salt - 2 large spoons.
How to cook delicious lecho:
- Pour water into the pan, add the concentrated paste, stir. Turn on the burner.
- While the sauce boils, peel the carrots, grate coarsely. Throw in a boiled marinade.
- Add sugar, salt. Cook on a small fire.
- Peel the onion, chop into small cubes. Send to workpiece.
- Remove the seeds from the peppers, cut off the partitions. Chop the pulp into strips. Add to other vegetables.
- After boiling, cook for 10-15 minutes. Pour vinegar with oil. Grind the garlic through a press, add to the pan. The amount of garlic is allowed to vary, if you think it's too much - remove some of the cloves.
- Cook for the last 5 minutes, fill jars with hot lecho. Roll up, turn over, let cool.
- Store the workpiece in the cellar, cold pantry.
Pepper and zucchini lecho recipe with tomato paste
Simultaneously with peppers, zucchini and eggplant ripen. Combined, vegetables give a pleasant taste. I offer a recipe for harvesting with zucchini, but it is also perfect for cooking with eggplant.
Required:
- Tomato - 300 gr.
- Zucchini - 2 kg.
- Sweet pepper - 500 gr.
- Carrots - 500 gr.
- Onions are the same.
- Head of garlic.
- Oil - 1.5 cups.
- Sugar - 7 tbsp. spoons.
- Acetic acid 9% - 100 ml.
- Salt - 2 tablespoons.
- Water - litre.
Cooking:
- Clean your vegetables. Grate the carrots into large chips, chop the onion into cubes.
- Free the zucchini from the middle with seeds. For mature vegetables, cut off the thick skins. Plane with plates a centimeter thick.
- Peel the peppers, divide into strips.
- Pour oil into a saucepan, heat up. Lay carrots with onions. Simmer until they become soft. Do not cook for a long time, they should not fry.
- Add zucchini and peppercorns.
- Stir the contents. Let it boil. The vegetables will release juice, and there will be enough liquid.
- Dilute the pasta with water, pour over the vegetables.
- Salt the mass, add sugar. Put in the minced garlic.
- Cook after boiling the mass for 40 minutes.
- Pour out the vinegar, mix lecho. Simmer an additional 5 minutes. Try conservation, add if something is missing.
- Let the lecho boil strongly, turn off the gas. Arrange in banks, twist. After cooling, send to storage.
Pepper lecho without vinegar in tomato - a delicious recipe
Prepare:
- Bulgarian pepper - 3 kg.
- Tomato - 500 gr.
- Water - half a liter.
- Sugar - a tablespoon.
- Salt is the same.
How to weld:
- Cut the pepper into large strips. Place in a cooking container.
- Add all the ingredients from the list in the recipe. Stir.
- After boiling the contents, cook for 10 minutes.
- Quickly fill the jars, cover with lids and send to be sterilized in the bath. Cooking time - 10 minutes for cans of 1/2 liter. Liter boil longer - 15-20.
- Roll up, refrigerate and store in a cool place.
Spicy lecho with bell pepper tomato
A slight change in the ingredients, and the preparation turns out to be a completely different taste. Hot peppers are added here, making sweet peppers canned in tomato hot and spicy.
- Pepper - 5 kg.
- Sugar - a large spoon with a slide.
- Oil - a glass.
- Table vinegar - a glass.
- Salt - 3 tbsp. spoons.
- Pasta - 800 gr.
- Hot chili - 3-4 pods.
How to prepare for the winter:
- Cut the hot pepper into rings, divide the Bulgarian into large strips.
- Place in a bowl and add the rest of the ingredients.
- After boiling the contents of the pan, cook for a quarter of an hour.
- Fill jars, send for sterilization. For cans of 0.5 liters, 10-15 minutes are enough.
Lecho with pepper "Lick your fingers" with tomato and honey
Unusual recipe. Having tried it for the first time, I realized what kind of lecho they say that after eating, you will lick your fingers. I don’t do much, but I definitely roll up a couple of cans.
Required:
- Pepper - 1.5 kg.
- Honey - 3 tablespoons.
- Tomato juice - 1.2 liters.
- Head of garlic.
- Table vinegar - 2 tablespoons.
- Salt is a small spoon.
- Oil - 50 ml.
We prepare:
- Cut the pepper into petals, straws (as you like).
- Make a marinade by pouring tomato juice into a saucepan, adding salt, honey, oil. Stir. I wrote how to make juice at the very beginning of the article. You may not boil it. If you are too lazy, just take a concentrated paste and dilute with water.
- Fold the peppers into the tomato sauce, add the chopped garlic.
- Put lecho to boil. After boiling, splash the vinegar.
- Cover with a lid, put out lecho at the minimum power of the fire.
- After 15-20 minutes, distribute into jars, tighten with screw caps.
Video with a recipe for cooking lecho with pepper for the winter
Do you want to prepare a very tasty salad with the addition of tomato. Successful preparations, and delicious pickles on the table.
