In this article, we will make recipes from familiar tomatoes and peppers. The wonderful taste of lecho prepared today will retain its flavor until winter.

In winter, the workpiece finds its place on festive table, it is put to the second courses, as an additional side dish.

And I like to dip meat dumplings into a plate with lecho, and then drag the pepper itself onto the tongue into the bargain. We always take this preparation with us to a picnic in early spring.

Bell pepper lecho and tomato for the winter

My girlfriends love making vinegar. for its more stable rich taste and say: classic recipe.

Ingredients:

• Tomatoes - 2 kg
• Pepper - 3 kg
• Vegetable oil (odorless) - 250 ml
• Sugar - 200 g
• Salt - 2 tbsp. spoons
• Vinegar 9% - 100 ml (70% - 12 ml, 6% - 150 ml)

Preparation of the recipe:

We pass the prepared red tomatoes through a meat grinder with a fine grid.

Put the missed tomatoes in a cauldron or any other a large pot.

We add here: sugar, salt and vegetable oil... Mix everything well and put on little fire, so that while it comes to a boil to have time to cut the pepper.

We clean the pepper from seeds, cut it lengthwise into 4 parts and cut into strips of 5 - 6 mm.

Chopped whole pepper strips are ready.

By this time, our tomatoes were boiling.

We lower all the chopped peppers to the tomatoes in the cauldron.

Mix everything well and bring to a boil.

After boiling, make a small fire and cook for exactly 20 minutes. Stir during this time 2 - 3 times. 5 minutes before the end of cooking, add 100 g of vinegar, mix well and cook.

After the end of cooking lecho, take half-liter jars (sterilized), put a funnel on top and fill them to the top with hot mass.

Then we close the jar with a lid and roll it up with a seaming key.

One jar of lecho is ready for the winter.

So we fill other half-liter jars and roll up the lids. We got 8 cans. There is no need to turn over the banks.

We just wrap the jars in a blanket until they cool completely. The recipe is complete. We are looking forward to the winter.

Tomato and pepper lecho - no vinegar for the winter

This vinegar-free recipe is my absolute favorite.

We will need:

Preparation of the recipe:

Cut the peeled and washed peppers into strips.

We cut the pepper and this is how it looks.

We put it in a large saucepan, in which we will cook it with tomatoes.

Cut the tomatoes into slices.

We chopped 3 kg tomato, 1.5 kg in each plate.

We lower one plate with chopped tomatoes to the peppers.

Rub it on a medium grater and put it with tomatoes and peppers.

Then add sugar and salt. Mix everything well.

Now we put all this mass to stew for 10 minutes on low heat. At the end of 10 minutes, add the second plate of tomatoes.

After that, we continue to simmer for another 30 minutes.

When the lecho is ready, pour it into clean cans and

roll up for the winter.

The recipe for those who like to eat food without vinegar for the winter is ready.

Pepper and tomato lecho - minced with carrots

We will need:

• 3 kg of tomatoes
• 1 kg of carrots
• 1 kg sweet pepper
• 2 hot peppers
• 4 heads of garlic
• marinade (look during cooking)

Preparation of the recipe:

1. Pass the tomatoes through a meat grinder.
2. Pass the carrots through a meat grinder.
3. Combine skipped tomatoes with skipped carrots and cook in a saucepan or cauldron for 1.5 hours.
4. At the end of boiling, put: minced 1 kg of sweet pepper, 2 hot peppers and 4 heads of peeled garlic. Cook for 10 minutes.
5. Then we cook the marinade: 250 ml of water, 250 ml of vegetable oil, 250 g of sugar, 2 tbsp. tablespoons of salt Bay leaf, peppercorns, 1 tbsp. a spoonful of vinegar.
6. Pour the marinade into the prepared mass and cook for another 15 minutes.
7. Pour the hot mixture into prepared jars and roll up.

Bon appetit in the winter!

Pepper lecho recipe with tomato paste - video

Tomato paste is a great substitute for rolled tomato paste. The workpiece will be tasty and fragrant.

As you can see, the recipe is pretty simple and delicious. The season is in full swing, be in time.

How to cook lecho: from peppers, tomatoes, onions and carrots - video recipe

Check out the classic recipe for making vegetables.

If you carefully read the article with recipes, this is enough to cook lecho and see it at the dinner table in winter.

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law covered the world seaming just like that. We join the classics, where the pepper is accompanied only onion and tomatoes.

We need:

• Bulgarian pepper - 3 kg (weighed in peeled form)
• Tomatoes - 2 kg (+/- 20 medium sized)
• Onions - 10-12 pieces of medium size
• Vegetable oil - 1 glass
• Sugar - 1 glass
• Table vinegar 9% - 100 ml
• Coarse rock salt - to taste

* This amount of vegetables takes us 2 tbsp. flat spoons

* 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 the jars. Convenient way in the oven:

• We wash the cans and lids with a soda brush (!).
• We put in a cold (!) Oven at 120-130 degrees Celsius.
• After warming up the oven to the set temperature, keep the jars there for 5-7 minutes. We make sure that the jars are completely dry.
• Fill the lids with boiling water for 5-7 minutes.

Let's take care of vegetables.

Wash the colorful set of ingredients thoroughly. Peel the peppers and onions.

Cut the peppers lengthwise into 4 pieces. The last cut is across, with a step of about 1 cm, to get short strips.

Moving on to the tomatoes.

The general rule for all lecho recipes.

If the tomatoes are thin-skinned, just cut and interrupt with a binder or twist in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the bottom) and scald with boiling water. Then the tomatoes are very easy to peel and twist without the skin.

Peel and cut the onion the way you like it in ready salad: half rings, quarter rings, or medium cube.

For stewing, we use large dishes - enameled or stainless steel.

We put on fire tomato puree and add sugar and butter. If you are sure of the amount of salt, then you can immediately salt it. Although the taste, the color - no friend. For the first time, we recommend adding salt at the end of stewing, adjusting to your taste for salinity.

Stir the puree and add the chopped onion. Mix again and heat to a boil, stirring occasionally. Boil the onion in tomato puree after boiling for just 1-2 minutes.

Pour in pepper, mix well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. The pepper should be soft, but not soft. Elastic tenderness is the best texture of the protagonist of a 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 small cube and add at the end along with the vinegar.

Trying lecho for salt and sugar. Add the desired accent if necessary. We love a balanced sweet and sour taste with enough salt.

We shift the hot dish into sterilized jars, filling them to the top. Roll up iron lid, turn over and cover with a blanket - for slow cooling.

Store ideally in a cool place. But you can also at room temperature. The safety margin of the workpiece will be enough until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the children's delight "Lick your fingers!" will suit everyone.

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the expanded composition. We are very loyal fans of carrots and cabbage.

• It is very easy to add carrots to lecho! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots... Carrots are large three, such chopping is universal.
• We also love the more refined version - straws of different calibers ("Hurray!" Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out tasty. One of the 3 main Berner attachments also helps us with this thread.
• Add the thin slices of carrot along with the pepper.
• Further - according to the algorithm described above.

If the carrots are in thick circles (1 cm), add them to the pepper, let them boil and cook for 5-7 minutes.

Lecho without vinegar for a curious experiment

Also tasty and well kept. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of experiment is not such a big consumption of products.

We ourselves were surprised how well such a roll is kept. Of course, it is advisable to put it in a cool place (a wardrobe on a cold balcony, a loggia, in a cellar). Although, if you overcome inertia and think about it, thanks to the acid tomatoes in lecho - with interest. For three to four months, such a preparation will stand without problems.

The only point in the recipe is the increased attention to the sterility of the seaming tool and containers.

We need:

• Tomatoes - 3 kg (about 30 medium-sized)
• Sweet peppers - 6-7 large vegetables(take at least half of the red ones)
• Sugar - 1 glass
• Salt - 1 tbsp a spoon with a slide
• Garlic - 6-7 large cloves

How to cook is well described in the video.

note for a large cut of pepper... This method can be applied to the classic recipe as well.

Follow step-by-step feed with close-ups and text cues in shots. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for lovers of blue.

We need:

• Eggplant - 2 kg
• Bulgarian pepper - 500 g
• Carrots - 500 g
• Tomatoes - 1 kg
• Onions - 4 pcs. medium size
• Garlic - 3-4 cloves
• Sugar - 100 g
• Salt - 2 tbsp. flat spoons
• Table vinegar 9% - 100 ml
• Sunflower oil - 200 ml

How to cook.

All my vegetables.

Cut the eggplants into medium cubes. Then boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander, let the eggplants cool. This short boil removes the bitterness from the blue.

Another anti-bitterness method: you can salt and wait for the juice to stand out, then rinse in a colander. Choose the option convenient for you preprocessing... We do not recommend doing without it. The seam may not taste bitter, but there is a great risk that it will be poorly stored.

Cut the tomatoes into large pieces and interrupt with a blender until homogeneous mass... You can also rub it on a coarse grater.

Cut the red peppers into small pieces. We love slicing close to the classics like in the first recipe above. Look at the photo below: you need a long straw. Cut the pepper, peeled from seeds, lengthwise into 4 parts. For long straws, cut each part along (!) Into thin strips again.

Chop the garlic the way we love it in ready dish... We did it differently. Best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - to grate or push.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use Berner to create thin, short straws.

Fry the onions in a preheated pan with oil - 1-2 minutes. Add the carrots and simmer for another 3-5 minutes.

Add pepper slices, chopped tomatoes and eggplant slices. We simmer vegetables for 35-40 minutes.

Add sugar 15 minutes after combining all the components.

Towards the end of stewing, put salt, and at the very end, garlic cubes and vinegar.

We put the hot lecho on sterilized jars, roll it up, turn it over and wrap it up.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony / loggia is suitable for the apartment.

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.

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 tomato and bell pepper of any color.

That's all for today. No, though! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene... Its advantageous feature is its stability when heat treatment vegetables. This means that through boiling and stewing, both lecho, tomato paste, and other salad dressings with vegetable sources of lycopene contain a lot of the healing carotenoid for good health.

The bell pepper lecho for the winter is well worth the brief effort. "Real jam!" both the guests of the house and the participants in the procurement process will tell you. Invite older children to cut vegetables and invite them to choose a favorite recipe or size of vegetable slices. The magic of opening a self-made jar somewhere in December cannot be compared with three trips to the supermarket.

What kind of seams do you like to cook with the whole family for the winter? We are waiting for feedback in the comments! See you at "Easy recipes" - "Homemade preparations". Best regards, the team of authors site

Thank you for the article (3)

1. Wash the tomatoes, cut into 2–4 pieces, cut the stalk. Grind the tomatoes in a blender. If this kitchen device is not there, then pass it through a meat grinder.

2. Bulgarian pepper take about 2.4–2.5 kg (preferably small), after you wash it, remove the green tail and cut out the seed box, then it will just remain 2 kg. We cut the pepper into parts convenient for you. According to the classics, cut into slices for 4-5 pieces.

3. Drain chopped tomatoes into a large saucepan for cooking lecho and add vegetable oil (1/2 cup), sugar (1/2 cup) and salt (1 tbsp. L. With a slide). It is better to take sugar less than the norm I indicated, although ... as anyone. Mix everything and bring to a boil.

4. Add chopped peppers to boiled tomatoes and continue to cook for ~ 30 minutes. Stir frequently. At the end, pour in 3 tablespoons of vinegar, stir and set aside from heat. Vinegar is placed at the very end of cooking so that it does not evaporate.

5. Jars with lids must be sterilized. I sterilize cans on a teapot. Roll even hot pepper and tomato lecho and put it upside down in a blanket to cool completely. Every other day, you can take it to the basement or another cool place. Lecho salad is stored from 1 to 2 years!

Bon Appetit!

How to cook lecho at home? This question becomes especially relevant at the very end of summer. After all, it is at this time of the year that all the necessary vegetables ripen in the beds, from which you can make very delicious sauce for the winter. If you do not know how to cook lecho, then we bring to your attention several recipes for its preparation.

General information

Recently they have become very popular in our country under the name "lecho". It happened in the early 90s, when the first jars with fragrant and very delicious snack... It should be noted that lecho is the National dish Hungarians.

Recipes for such a blank have been passed down from generation to generation. However, each hostess brought her own changes to his preparation. As a result, today there are an unprecedented number of different ways to create this delicious and simple dish... Concerning traditional recipe Hungarian lecho, it provides for the use of fried bacon in a pan. If you want to use the Bulgarian cooking method, then you should stick to minimalism. After all, the inhabitants of this state do very delicious lecho exclusively from sweet peppers and ripe tomatoes.

In our country, housewives prefer to make such a preparation from a variety of different vegetables. So, eggplants, carrots, cucumbers, onions and even zucchini are often used. It should also be noted that almost every Russian housewife has her own personal recipe for this delicious snack.

Cooking a quick lecho as a side dish

As a rule, such a dish is prepared for future use. Indeed, in winter, sometimes you really want to open a jar of fragrant lecho and enjoy the taste of juicy vegetables in a tomato. But often such a dish is also used as a regular side dish. To do this, vegetables are stewed over low heat, adding all the necessary spices, and then immediately distributed on plates and served along with meat or sausages.

Thus, in order to cook tomato lecho as a side dish, you should purchase:

• ripe soft tomatoes - 4 pcs.;
• hot pepper - 2 pods;
• large onions - 2 pcs.;
• fresh bulgarian pepper - 10 pcs.;
• fresh herbs (parsley, dill) - in a small bunch;
• black pepper and fine table salt - apply to taste.

Product processing

Before cooking lecho, you should carefully process all prepared vegetables. To do this, you need to peel fresh bell peppers and onions, and then chop them into thin strips. Next, you need to cut fresh tomatoes into small cubes. As for the capsicum, it should be finely chopped.

Heat treatment

After preparing the components, you need to take a deep frying pan, put onions in it, spicy and Bell pepper, and then pour in about 100 ml of water and simmer for 10-11 minutes under a closed lid. Next, add chopped tomatoes to the vegetables, fine salt, fresh chopped herbs and black allspice to taste. After mixing all the ingredients, they should be stewed for exactly half an hour.

Correct presentation to the table

Now you know how to cook lecho as delicious side dish... After the vegetables have completely cooled, they must be kept under a closed lid for ¼ hour, and then served. It should be noted that this dish is ideal with fried sausages, pasta and meat.

Cooking lecho for the winter

If you really like spicy snack, which can be opened and presented to the table at any time of the year, we recommend making it yourself. This will require:

• refined vegetable oil - 250 ml;
• fresh bulgarian pepper - 3 kg;
• fresh tomato gruel - 1 l;
• table vinegar 6% - 1 glass;
• fresh carrots of medium size - 1 kg;
• granulated sugar - about 250 g;
• fine table salt - 2 tbsp. spoons (a little more, to taste).

Preparation of ingredients

To make lecho with carrots, you should wash the tomatoes well and grind them into gruel using a blender or meat grinder. As a result, you should get about 1 liter of thick tomato juice... Next, you need to clean the bell peppers from the stalks and seeds, and then cut them into not very large slices. As for the carrots, they should be peeled and grated on a large grater.

Cooking process

After processing all the ingredients, you should start directly cooking lecho for the winter. To do this, you need to mix table vinegar, vegetable oil and tomato puree in a deep saucepan, and then add granulated sugar and all the ingredients must be mixed and brought to a boil. Next, put chopped bell peppers and finely grated carrots into the dishes.

The final stage

After boiling vegetables for about 10-14 minutes, you need to start placing them in sterilized jars. Next, the container should be rolled up with lids, turned upside down and wrapped in a blanket. After the blanks have completely cooled down, they must be removed to the cellar. It is not recommended to open such a snack immediately. Indeed, to saturate with the taste and aroma of spices, vegetables should stand unopened for about 1.5-2 months.

Lecho with tomato paste

If you do not want to mess with fresh tomatoes, then you can make lecho blanks using the usual one.To do this, we need:

• tomato paste - 800 ml;
• fresh sweet peppers - 2 kg;
• fine sugar sand - 5 large spoons;
• table salt - a large spoon without a slide.

Cooking process

Bulgarian lecho must necessarily include sweet peppers. It must be washed well, and then cut off the stalk, remove seeds and partitions. Further, it is recommended to cut vegetables into large squares or slices.

After the main product has been processed, you should take tomato paste, dilute it with an equal amount of drinking water, and then add table salt and the resulting mass must be brought to a boil in a large saucepan. Next, you need to put chopped bell pepper into the dishes. All ingredients must be boiled for 20 minutes, and then poured into sterilized glass jars and rolled up hermetically. After that, the filled containers must be turned upside down and wrapped in a blanket for a day. You can store such a blank until late spring. It is recommended to use it 1.5 months after preparation.

Lecho with eggplant

Another favorite recipe for such a blank is eggplant lecho. It turns out to be thicker. To prepare it, we need:

• fresh bulgarian pepper - 1 kg;
• eggplants as young as possible - 4 kg;
• fresh carrots - 1 kg;
• cloves of garlic - 10 pcs.;
• soft tomatoes - 2 kg;
• onion bulbs - about 10 heads;
• table vinegar - 250 ml;
• refined vegetable oil - 500 ml;
• granulated sugar - 250 g;
• table salt - 4 large spoons.

Component handling

To prepare such a lecho, you need to process all purchased vegetables:

Cooking lecho on the stove

For self-cooking lecho for the winter, you should take a large enamel basin, put tomato puree, refined vegetable oil, sugar and salt in it. Bringing the ingredients to a boil, you need to add bell peppers, onions, as well as eggplants and carrots to them. After stirring the products, they should be simmered at an average temperature for about 30-35 minutes. At the very end, grated garlic cloves must be put into the vegetable mass.

Testament stage

The finished lecho should be distributed among sterilized jars and rolled up immediately. Next, the containers must be turned upside down and left under the blanket for a day. After that, the workpiece must be removed to the cellar. You can use it only after 1-1.5 months.

Lecho with cucumbers

Lecho with cucumbers is a fairly popular appetizer that can be safely served with dining table... It should be noted that hallmark Such a preparation-lecho is that during its use you feel how juicy and aromatic cucumbers crunch very tasty in your mouth.

So, for the preparation of winter vegetable snack we will need:

Cooking a fragrant snack

Before cooking such lecho on the stove, you should twist fresh tomatoes and bell peppers in a meat grinder. Further, to the resulting mass, you must add table vinegar, vegetable oil, table salt and granulated sugar. All ingredients must be mixed, placed on the stove, brought to a boil and cooked for exactly 15 minutes. After the specified time has elapsed, add to the tomato gruel fresh cucumbers, pre-cut into rings. After boiling the vegetables for another 10 minutes, add the grated head of garlic to them.

We serve lecho to the table

After the lecho is ready, it must be distributed in sterilized containers, and then rolled up tightly. Having withstood the workpiece in the cellar for about a month and a half, it can be safely served at the table. To do this, put the appetizer in a small bowl. It can be consumed with bread and added to various dishes as aromatic sauce... For example, spaghetti turns out to be very tasty if the finished hot product is mixed with lecho, and then immediately served with a sausage or sausage.

During the ripening season of vegetables, housewives think about homemade preparations, which are relevant during the period of winter beriberi and colds. One of the most beloved and healthy dishes- lecho, which came to us from Hungary and quickly took root in Russian cuisine. Lecho, which contains tomatoes and bell peppers, is loved by both children and adults. This appetizer is served with vegetables, potatoes, rice, pasta and, and each housewife has her own secrets of how to cook lecho at home. If you want to keep the summer in glass jars, make a lecho for the winter, which is pleasant to eat even every day and is not ashamed to serve as a snack on the festive table.

Secrets of making classic lecho

Cooking is not difficult, so even a novice hostess can handle it. It is enough to follow the recommendations of experienced chefs.

Tip 1... Choose the "right" vegetables.

Only ripe strong tomatoes without damage, fleshy and elastic are suitable for lecho. Bell peppers should be large, dense, juicy, without dark spots, flabby and overripe places. If you decide to take ordinary tomato paste instead of tomatoes (this is not recommended, but allowed), then buy the product High Quality and do not save money on it, otherwise you will spoil the taste and appearance dishes. Use fresh or dried aromatic herbs like basil, cilantro, parsley, marjoram, and thyme. Interestingly, thanks to dried vegetables, lecho lasts longer than an appetizer prepared with fresh herbs.

Tip 2... Cooking steps: fast and tasty

Wash the peppers, peel them and cut them into strips, half rings, or rings. Cut off the “butts” of the tomatoes, scald them with boiling water, remove the skin and make mashed tomatoes from the tomatoes, resembling tomato paste in consistency. If the vegetables are cut coarsely, the lecho will turn into savory appetizer, and the puree mass will look more like a sauce.

Pour vegetable oil into a frying pan (cauldron, roaster, stewpan), put the tomatoes and simmer for 15 minutes, then add the peppers to the appetizing mass, bring to a boil, add sugar, salt, dry spices to the lecho and simmer again for 30 minutes, making sure that the pepper remained slightly harsh. Vegetables must be stewed, not fried, otherwise the dish will be hopelessly spoiled. Five minutes before cooking, add fresh herbs to the puree, a teaspoon apple cider vinegar, and the delicious lecho is ready!

Tip 3... Additional additives.

Despite the fact that the classic recipe is prepared only with tomatoes and peppers, some housewives add honey, onions, garlic, carrots, horseradish, chili peppers, eggplant, celery, zucchini, cinnamon and cloves to the appetizer. This gives the dish new flavors and makes it more original. The order in which vegetables are added is usually indicated in the recipe, although some cooks stew vegetables together, stirring occasionally.

Tip 4... High-quality canning

There are no special secrets in canning lecho. It is necessary to sterilize the jars in any way, spread the lecho in them, roll up with sterilized lids and leave to cool for a day. During this time, observe the "behavior" of the cans - if they do not leak, then you did everything right, and you can store the snack for up to two years. But it is unlikely that lecho will "live" to such a venerable age, especially if there are many eaters in the family.

It's nice to gather at the table with the whole family on a winter evening, open a jar of lecho and remember the summer. Homemade snacks are much tastier than store-bought canned goods and are free of chemicals, which is especially important for children. Remember the harvest summer and enjoy its bright and generous gifts!