Lecho is the indigenous representative Hungarian cuisine... The indispensable ingredients in the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted for any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian lecho.

At home, it is prepared exclusively from peppers and tomatoes. But, despite the minimalism, local chefs turn it into delicious side dish, which is usually served with soft white bread, pasta or meat products. Today, almost every housewife has her own, branded recipe for making lecho, which she gladly shares with households and guests.

Pepper lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe, purchase required list ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure (not flabby), otherwise the taste and appearance of the final dish will spoil.

Remove the stalk from suitable peppers and remove the seeds using handy kitchen tools. And then we grind it at our discretion. Someone prefers to chop the peppers into strips along the entire fruit, someone smaller. As for the rest of the vegetables included in the lecho recipe, they must be washed, dried, and, if desired, removed from the tomato. This is not difficult to do if the tomatoes are pre-poured with boiling water.

Pepper lecho - best recipes

Recipe 1: Sweet Pepper Lecho (Classic Recipe)

Great universal recipe lecho for the winter! The optimal ratio of all incoming ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, delicious. How nice it is to get another jar in winter and taste this wonderful, and most importantly, natural product with the whole family!

Ingredients:

- tomatoes - 1 kg.
- sweet bell pepper - 2 kg.
- medium-sized onions - 4 pcs.
- refined sunflower oil - 1 glass.
- greens (cilantro, parsley or celery) - 3 bunches.
- fresh garlic - 1-2 heads (10 cloves).
- sugar - 1 glass.
- ground black pepper - 1 tsp.
- ground paprika - 1 tsp
- vinegar - 1 tablespoon
- salt to taste

Cooking method:

1. Peel the bell peppers, freeing them from seeds, rinse with water, cut into large pieces (about 4 parts). Also, into 4 parts, we cut the washed ripe tomatoes... Cut the onion into half rings.

2. Prepare a large pot with thick walls and bottom. We pour into it vegetable oil, wait until it warms up well, put the onion.

3. When the onion becomes transparent, add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes.

4. Now add the most main component lecho - Bell pepper, and simmer everything in a closed saucepan for 5 minutes. Leave it on fire for another 10 minutes, stirring occasionally.

5. Chop the garlic, chop it with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped greens, ground paprika, black pepper, mix and bring the dish to readiness within 10 minutes.

6. Prepare jars for preparation: wash, sterilize. We put our lecho there, roll it up. It is advisable to put jars with lecho on the lids, wrap something warm and leave to cool for about a day at room temperature.

Recipe 2: Pepper and Carrot Lecho

One more uncomplicated recipe preparation of a popular Hungarian dish. All the ingredients that make up it are readily available in our country throughout the year. All that is needed is to purchase them and spend a couple of hours making lecho. But the result will delight all the inhabitants of the family. This lecho can be served either alone or with hot potatoes, rice, pasta.

Ingredients:

- 50 pieces of bell pepper
- one and a half kg of onions
- half a kilogram of carrots
- one and a half liters of tomato juice
- a glass of vinegar 9 percent
- 200 g of fine sugar
- vegetable oil - 250 gr.
- about 3 tables. tablespoons of salt

Cooking method:

1. We select the fleshy, juicy fruits of the pepper. Remove stalks and seeds and cut into strips (not too thin). Chop the onion in half rings, rub the carrots on Korean grater, you can also grind it in a food processor.

2. Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. We put on the stove and simmer vegetables for about 30 minutes from the moment of boiling. The fire doesn't have to be strong. Do not forget to stir.

3. We wash the cans, pour over boiling water, hold them in a hot oven until the moisture evaporates completely and put lecho in them. Seal with boiled lids, turn over and leave to cool. Then we put it in a place for storing the blanks.

Recipe 3: Pepper lecho with mushrooms in sour cream sauce

It is customary to associate Lecho with homemade preparations for the winter, but there are recipes that do not provide for canning the dish. We offer one of them - bell pepper lecho with mushrooms in sour cream sauce... From the name itself, drooling and appetite are already starting to flow!

Ingredients:

- 600 gr. red peppers
- 400 gr. red tomatoes
- 300 gr. any premium mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 table. lies. vegetable oil
- two onions
- one spoon (table) butter
- ground red pepper
- salt to taste

Cooking method:

1. We wash the rice and scald it with boiling water. Fill the rice with 250 ml of water, add some salt, add butter and boil until soft under the lid.

2. At the bottom of the stewpan, lay in layers peeled tomatoes cut into circles (pre-scalded), pepper cut into strips and use rice as the third layer. Lightly add salt to each layer.

3. On grows. fry the onions in oil, as well as mushrooms cut into slices. Remove from heat, mix with red ground pepper, 200 ml of warm water and sour cream. Received sour cream and mushroom sauce fill in the contents of the saucepan.

4. We put the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-preheated oven. Remove the lid so that the top is covered with an appetizing, golden brown crust.

- Important vegetables added to lecho must be chopped into approximately equal pieces. This will make the dish look more attractive on the table;

- Lecho should not be placed in jars that are too large in volume. The optimal container size is from 500 ml to 1 liter;

- If you stew lecho on the stove with the addition of vinegar essence and others sour ingredients, use only an enamel pan (basin) without chips, cracks or damage.

Whenever the summer cottage season is in full swing, we get the best from it. What exactly? Berries, fruits, vegetables. All this is the most delicious and healthy. But this is what we want to keep for quite a long time, in order to remember the wonderful summer days in winter.

This article will focus on bell peppers and tomatoes. Indeed, many preparations can be made from these vegetables, and lecho will always remain the most delicious of them. We have already shared several recipes with you, but I would like to dwell on this one more time. After all, there are a lot of ways, and sometimes you don't know which are the most delicious.

It so happened that this dish is generally very popular all over the world. Even though it was invented in Hungary. But since the composition includes not only peppers, but also tomatoes, onions and carrots, there are more and more lovers of such yummy every day. And no wonder! Such a dish can be used as a salad or appetizer, or simply as a side dish or dressing in any preparation. Therefore, it turns out that lecho is universal.

How to cook lecho from tomatoes, peppers, carrots and onions?

This is my favorite option. There is such a combination of products that the salad will not be very runny. Therefore, it can still be used as a dressing in any dish. But the most important thing is that this is such a yummy, which in winter is just right to get it and serve along with fried or boiled potatoes.

Ingredients:

• Bulgarian pepper - 2 kg.;
• Tomato - 3 kg.;
• Carrots - 1 kg.;
• Onions - 500 gr.;
• Garlic - 1 head;
• Sugar - 200 gr.;
• Salt - 2 tbsp. l .;
• Vegetable oil - 200 ml.;
• Vinegar 9% - 100 ml.

Preparation:

Attention: all products for workpieces are always weighed in a cleaned state!

1. First, prepare the pepper, as this is a rather time-consuming job. It needs to be washed and cut in half to remove the seeds. Then we grind it the way you like best. It can be done in a classical way (with large and long feathers), just in large pieces or small straws. I chose the latter option, because this is how it will be easier to eat.

To make the lecho more colorful, take peppers of different colors.

2. Rinse and dry the tomatoes. We remove the stalk and cut it into two or four pieces, depending on their size. Now we need to make mashed potatoes out of them. To do this, you can use a blender or meat grinder.

We immediately pour it into a large container in which we will cook lecho.

3. Peel the onion and chop a quarter into rings.

4. Wash and clean carrots. We need to rub it on a grater for Korean carrots... If not, then use a combine or a special knife. You can also just cut it into thin strips.

5. We also clean the garlic and cut it into large slices, anyway it will cook and lose its bitterness.

6. Put the saucepan with tomato juice on the fire and, as soon as it boils, reduce it to medium. So it should cook for about five minutes.

8. Over time, add pepper and garlic to the boiling mixture. Stir well and bring to a boil. And after boiling, we cook for about 20 minutes more. And five minutes before cooking, you need to pour in vegetable oil and vinegar.

9. While our dish is being cooked, prepare the jars. They must be washed and sterilized in a way convenient for you: in the microwave, oven or over steam. Pour boiling water over the lids.

10. Put the lecho on the jar immediately, while still boiling. We roll up the lids and turn the containers upside down. We wrap it up and leave it in this form to cool. This usually takes about a day.

You can store such a blank in the cellar, refrigerator, or just in the closet.

Pepper and tomato lecho - a simple recipe for the winter

This is the easiest and easiest way. After all, in it minimal amount products and therefore you will also spend a little time on it. But this does not mean at all that the result will not be tasty. On the contrary, this can be eaten simply with bread or served on a festive table.

By the way, there are no onions and carrots in this recipe, so don't judge me harshly. I just like this method very much and my wife and I always prepare it. Try it and see for yourself, I guarantee it will be delicious and you will want to do more.

Ingredients:

• Bulgarian pepper - 2.5 kg.;
• Tomato - 2 kg.;
• Sugar - 0.5 cups;
• Salt - 1 tbsp l. with a slide;
• Vegetable oil - 0.5 cups;
• Vinegar 70% - 1 tbsp l.

Preparation:

1. Wash the tomatoes and dry them a little so that there is no excess moisture. For more delicate taste you can peel them off. To do this, we make cuts at the tops in the form of a cross. We put it in a deep container and fill it with boiling water. After a minute, take out and easily remove the skin with your hands or with a knife. But you can also skip this step.

2. Cut the tomatoes into two or four pieces and send them to a meat grinder or blender. Put the resulting puree on the fire and add sugar and salt there. Stir and bring to a boil. Then we reduce it to medium and boil for about 10 minutes.

3. During this time, wash the pepper and clean it from the seeds. We cut it into any pieces, but it is better not to make them very large. This will increase the cooking time.

4. Pour vegetable oil into the boiling tomato mass and pour the prepared vegetable. Mix and close the lid. After boiling, we also cook over medium heat for about 20 - 25 minutes.

5. Over time, pour in the vinegar and remove the pan from the heat. We lay out on pre-sterilized cans and roll up the lids.

Twist caps can be used for these blanks. They will perfectly preserve our workpiece and at the same time are easy to use.

6. Turn over and cover with a warm blanket or old clothes. So we cool the workpiece until it cools completely. Then we store it in any place convenient for you.

Salad (lecho) for the winter from tomato, pepper and carrots

This option is quite unusual, since it includes blue ones. There is nothing strange about this, though. After all, they put a lot in lecho different products... There are a lot of ways from this. And I remind you of what we have already done. But such a dish was definitely not there.

Ingredients:

• Bulgarian pepper - 0.5 kg.;
• Eggplant - 2 kg.;
• Tomato - 1 kg.;
• Carrots - 0.5 kg.;
• Onions - 0.5 kg.;
• Garlic - 1 head;
• Salt - 2 tbsp. l .;
• Sugar - 1/2 cup (100 gr);
• Vinegar 9% - 100 ml.;
• Vegetable oil - 200 ml.

Preparation:

1. Wash the tomatoes and remove the stalk. Cut them into pieces and put them in a blender bowl or puree in a meat grinder.

It is advisable to choose tomatoes that are fleshy and slightly overripe. And, of course, red, so that our lecho has a bright and rich color.

2. Peel and chop the onion in half rings.

3. Eggplants should also be washed and the tips cut off. We cut them into large pieces. To do this, cut in half lengthwise, then again. And now we do as shown in the photo.

4. Remove the seeds from the bell pepper. Cut it in half and now chop it into strips.

5. Peel the carrots and three on a coarse grater.

6. Let's start cooking. We put a large and deep container on fire and pour vegetable oil into it. It must be properly heated. Then add the onions and carrots. Stir and fry until soft. just be careful not to burn them.

7. Now we send all the other ingredients there, except for vinegar and garlic. Mix everything well and simmer over low heat for about 30 - 35 minutes.

8. 10 minutes before cooking, add garlic and vinegar passed through a press. After the time has elapsed, turn it off and put it in sterilized jars. We tighten the lids and leave to cool upside down.

You can store such yummy in any dark place away from heating appliances. Serve with any meal. Now you yourself are convinced that making blanks is very easy and simple. The main thing to have at hand necessary products and then little will be left to do. And we, in turn, will continue to share with you delicious recipes and the secrets in their preparation. Well, that's all, see you soon!

This salad is one of the most popular varieties home preservation: almost every housewife has a couple of recipes for delicious lecho in the store.

Appetizing lecho, will be an excellent side dish for most meat dishes home cooking in the cold season.

1 Bell pepper lecho

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg of onions;

5-6 pcs. carrots;

0.5 tbsp. Sahara;

1 tbsp. a spoonful of salt;

1 tbsp. vegetable oil;

2 tbsp. tablespoons of vinegar essence;

3 tbsp. tablespoons of hot tomato sauce.

Preparation:

Wash the tomatoes and scroll through a meat grinder. For peppers, remove the stalk with seeds, and cut the pulp into large slices. Peel the rest of the vegetables. Cut the onion into half rings, grate the carrots with large holes. Put all the lecho ingredients, except the pepper, in a saucepan of a suitable size, add the spices, vegetable oil, vinegar essence, sauce, stir. Put on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Spread hot lecho in sterilized jars, roll up. Store in a cool place.

2 Lecho "Family"

Products:

3 kg of tomatoes;

10 pods of large fleshy pepper;

10-15 large cloves of garlic;

1 tbsp. Sahara;

1 tbsp. a spoon with a top of salt;

1-3 pods hot pepper or 1 teaspoon of ground pepper or.

Preparation:

Peel the garlic, bell peppers, and hot peppers. Wash and dry all vegetables. Chop tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mixture into a saucepan, add salt, sugar and place on the stove. After boiling, reduce heat to low and cook for 40 minutes. Add chopped garlic 10 minutes until ready. Place hot in hot steamed jars and roll up.

3 Lecho with carrots

Products:

500 g of carrots, onions and sweet peppers;

2 kg of tomatoes;

1 tbsp. sunflower oil.

Preparation:

Peel and wash the vegetables. Cut the tomatoes into slices, the onion and bell peppers into strips. Heat the sunflower oil in a saucepan. Add onion, simmer for 5 minutes, add carrots and simmer for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt lecho and simmer for a couple of minutes. Arrange in sterilized jars, seal tightly and wrap the jars in a "fur coat".

4 Lecho for the winter with pepper and beans

Products:

1 kg of bell pepper;

2 kg of beans;

4 kg of tomatoes;

1 kg of onions and carrots;

1 cup of sugar;

3 tbsp. tablespoons of salt;

0.5 liters of sunflower oil;

3 hot pepper pods;

6 large heads of garlic;

2 tsp 70% vinegar.

Preparation:

Soak the beans overnight. Boil until half done in the morning. Peel the onion, cut into cubes and fry in sunflower oil. Cut the washed tomatoes and peppers (with the seeds and stalks removed) into cubes. Place prepared beans, tomatoes, peppers and onions in a saucepan. Add salt, sugar and butter and stir. Put on fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot peppers. Place them in a saucepan a few minutes before the end of cooking. Pour in acetic acid, stir. Put the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.

5 Lecho "Tasty"

Products:

Bell pepper lecho

2.5 kg of tomatoes;

1 kg of bell pepper;

1 large onion;

4-5 cloves of garlic;

1 tbsp. a spoonful of salt;

2 tbsp. tablespoons of sugar;

½ teaspoon of ground red pepper;

4-5 bay leaves;

¼ teaspoon of ground allspice;

1 tbsp. a spoonful of vinegar.

Preparation:

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes - until the foam completely disappears. To remove seeds, wipe tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and testes, and cut them lengthwise into narrow strips. Peel the onion, chop into thin half rings. Put peppers and onions in tomato puree, add salt, sugar, pepper, Bay leaf... Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho doesn't taste bitter, and lower the chopped garlic. If you wish, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in the vinegar, mix and place in prepared jars. Roll up.

6 Cucumber lecho

Products:

1 kg of sweet pepper;

2.5 kg of tomatoes;

5 kg of cucumbers;

Head of garlic;

200 g sugar;

200 ml of 6% vinegar;

200 ml of refined sunflower oil;

3 tbsp. spoons with a top of salt.

Preparation:

Pass the tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and simmer for 15 minutes over low heat. Dip the sliced ​​cucumbers into the mass, boil and boil for 10 minutes. Remove the pan from heat, add finely chopped garlic. Spread hot lecho in sterilized jars, roll up, wrap up and leave to cool completely.

7 Eggplant Lecho

Products:

2.5 kg eggplant;

1 kg of multi-colored bell pepper (red, yellow, green);

200 ml of vegetable oil;

2 large heads of garlic;

3 liters of tomato juice (can be replaced with diluted tomato paste);

100 g 6% vinegar;

Bitter paprika - optional;

A small bunch of parsley and dill;

1 tbsp. a spoonful of salt;

0.5-1 tbsp. Sahara.

Preparation:

Peel the eggplants, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of the bitterness. Pour vegetable oil into a saucepan, bring to a boil. Pour in gently tomato juice, put sugar, salt, add vinegar. After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add garlic, passed through the garlic, and finely chopped herbs. Arrange the eggplant lecho in scalded jars, roll up and wrap until cool.

8 Diet homemade lecho (no vinegar)

Products for 4 liters of ready-made lecho:

1.5-2 kg of red bell pepper (if you use green pepper, you will have to store the blank in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 tbsp. tablespoons of sugar;

2 tbsp. tablespoons of salt;

5 carnation buds;

10 allspice peas;

Grated garlic and chopped hot peppers to taste.

IMPORTANT: Do not add onions to lecho according to this recipe - it cannot be stored without vinegar.

Preparation:

Peel the bell peppers and cut into strips. Grate the carrots on a coarse grater. Remove the skin from the tomatoes - to facilitate the work, lower them for 5 seconds, first in boiling water, and then in cold water... Finely chop the pulp, heat to almost boil, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour juice over vegetables, stir, put on fire. Bring to a boil, stirring occasionally, and simmer for 10-12 minutes. Place in sterilized jars, cover and pasteurize liter cans 10 minutes. Store in a cool, dark place.

9 Lecho classic

Products:

1 kg of tomatoes and sweet peppers;

100 g bacon;

2 large onions;

2 teaspoons of ground white pepper;

Ground black pepper on the tip of a knife;

Preparation:

Wash all vegetables thoroughly, remove the seeds from the pepper, peel the onion. Pour boiling water over the tomatoes, cut into 4 slices. Cut the pepper into longitudinal strips, the bacon into cubes, chop the onion. Fry the bacon until transparent, then add the onion to the pan and simmer all together for 7 minutes.

Add the tomatoes, season with black and white pepper, salt and stir. Cook over low heat for another half hour. Lecho is ready when the vegetables are soft. Transfer vegetables to warmed dry jars and roll up.

Lecho prepared according to any of the proposed recipes will make a worthy alternative to both purchased and homemade ketchups.

10 Lecho simple

Lecho prepared according to this recipe has an excellent shelf life for 1.5-2 years, although it does not contain any special preservatives.

Products:

Ripe tomatoes - 4 kg,
Bulgarian pepper (green or colorful) - 4 kg,
Sugar - 1 glass
Salt - 2 tbsp. spoons.

Preparation:

Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mixture into an enamel pan and set to simmer, let it boil, reduce heat to low and cook for 15 minutes.
Peel the bell peppers from the stalks and seeds, rinse, dry slightly with a towel and cut into medium strips. Put in boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh.
Pour the finished hot lecho into prepared and sterilized jars. Close with screw caps or roll up with a machine. Turn containers over, cover with a towel and let cool. Store in the refrigerator.

11 Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as those who prefer to store homemade products (canned food) outside the refrigerator. It will be useful to you even if you have pepper, but for some reason there are no tomatoes.

Products:

Bulgarian pepper - 3 kg,
Tomato paste - 2 cups
Water - 3 glasses
Vinegar (6%) - 1/2 cup
Sugar - 1 glass
Salt - 1 tbsp spoon (with a slide).

Preparation:

Peel the bell peppers from the stalks and seeds, rinse and cut into medium-sized strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mass again, add the pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Place the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool dark place.
Recipe option: if desired, 30-40 black peppercorns can be added to the lecho along with vinegar.

12 Lecho stew

This lecho is more suitable as hot or cold appetizer, but you can also roll it up for the winter.

Products:

Bulgarian pepper (red thick-walled) - 1 kg,
Ripe tomatoes - 1 kg,
Water - 150 ml,
Sugar - 1/4 cup
Salt - 1 tsp.

Preparation:

Peel the bell pepper, rinse and cut into small strips, put in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin from them, cut into small pieces.
Add tomatoes, salt and sugar to the pepper, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes should be completely boiled.

Advice: if you are going to serve lecho right away, then 5 minutes before cooking, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.

13 Lecho with herbs

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

Products:

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

Preparation:

Blanch the tomatoes, remove the skin from them, cut the fruits into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes.
Peel the seeds, rinse and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and put parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

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

14 Lecho with garlic

Garlic lecho is a simple and aromatic dish. For its preparation, no special devices are needed, except for the stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Products:

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

Preparation:

Wash the tomatoes and cut into small pieces, put in a saucepan and simmer for 20 minutes. Peel the seeds, rinse, cut into thin strips, chop the garlic. Send vegetables to tomatoes, season with salt, add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in the vinegar. Boil for 5 minutes, stirring.
Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.

15 Lecho spicy

This recipe is especially for those who love savory snacks. The dish is perfect for strong drinks, fried meat, grilled sausages. And, of course, it can be prepared for the winter. Alternatively, you can use it to make homemade pizza.

Products:

Bulgarian pepper - 1.5 kg,
Chili pepper - 3 pcs.,
Ripe tomatoes - 2 kg,
Black peppercorns - 20 pcs.,
Bulb onions (large) - 2 pcs.,
Sugar - 1/2 cup
Salt - 1 tbsp spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (with a slide).

How to cook lecho:

Pass the tomatoes through a meat grinder along with onions... Pepper and chili, peel and cut into thin "feathers". Transfer all vegetables to an enamel pot and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, stirring occasionally to avoid burning.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.

16 Lecho with horseradish

If you like horseradish dishes, then it can also be used to make lecho.

Products:

Ripe tomatoes - 1 kg,
Bulgarian pepper - 1 kg,
Horseradish root (fresh) - 50 g,
Sugar - 1/3 cup
Salt - 1 tbsp spoon,
Vinegar (6%) - 100 ml.

Preparation:

Pass the tomatoes and horseradish through a meat grinder, put in a saucepan, let it boil and cook for 10 minutes. Add the peppers, sugar, salt and vinegar, seeded and cut into thin strips. Stir and cook over low heat for 15 minutes, stirring constantly. Serve immediately (hot or cold) or arrange in sterilized jars and store in a cool place.

« Super chef»Wishes you bon appetit!

We continue conservation. Bell pepper lecho with tomatoes, carrots and onions is one of our family's favorite preparations. My best recipe most of all tastes like Hungarian canned food "Globus". In addition to tomatoes, I definitely put a lot of tomato paste in it.

If you want to cook without sterilization, then add vinegar. And who does not like with vinegar, he will have to sterilize the jars with the finished product in boiling water for about 30 minutes. Both options in the basement are perfectly preserved in winter. All the recipes that I will present today are interesting and delicious in their own way. Choose a recipe to your liking, or do a little of each one for a change.

Preparing a snack according to any of these recipes is not difficult. As always, the preparation of vegetables takes most of the time. All vegetables must be thoroughly washed, peeled and chopped. And then just stir the brew in a saucepan on the stove.

Recipe for lecho from bell pepper and tomatoes for the winter

The most popular basic blank. Nothing more, just tomatoes and sweet peppers. This is not a strict limitation, though. You can add carrots or onions to your taste. I put one pod of hot pepper, but this is also not important. If you do not like the strong spiciness, you can eliminate it, but add a few cloves of garlic.

Peppers and red and green and yellow peppers will do. Just look carefully so that there are no spoiled ones.

I'll make a reservation right away that I don't bother peeling a tomato. There is simply not enough time. If desired, the peel from the tomatoes can be removed.

I weigh the peppers already peeled, because there are quite a lot of scraps. I also add one sharp, red pod. Who does not love, do not put it down.

2. I put a large saucepan on the stove for maximum heat. I pour half a glass of oil there. And I pour out the cooked tomato mass.

3. First let it boil, then I turn down the heat and simmer the tomatoes for about an hour. I do not cover the lid tightly so that the excess liquid evaporates. My tomatoes are large and juicy, they have a lot of juice.

If the tomatoes are dense and fleshy, not very juicy, then stew them for 40 minutes.

4. At this time I manage to peel and cut the peppers. I cut it in half first, clean out the insides and cut it lengthwise into several wide strips.

5. My tomatoes have been boiling for an hour, the juice has evaporated and the mass has become thick. I pour strips of sweet pepper and bitter pepper cut into small rings to them. I add fire again to boil faster. It's time to add salt, pepper and sugar.

6. After boiling, cook again on low heat for another 20 minutes. Peppers can be tough and need to be cooked longer. Therefore, I advise you to get a strip of pepper and try it. Yes, and you need to check for salt and sugar, everyone has different tastes.

7. And while it is boiling, I sterilize the jars and scald the lids with boiling water. At the very end of cooking, pour in vinegar, stir and remove from the stove. I pour the finished yummy, roll it up and hide it under the blanket for a couple of days.

I got eight cans of 500 ml. And there is still one vase left. We try and enjoy.

Bon Appetit!

Recipe for bell pepper lecho with tomatoes, carrots and onions - you will lick your fingers

And this is a real assorted vegetable. A large number of ingredients gives a rich, satisfying taste of the finished product. I can just eat this with a spoon from a can. Just with bread as a complete dish. This photo shows that the tomatoes must be taken very ripe, even a little overripe. Then the sauce will be exactly red, and not ginger, which often happens.

Of course, this recipe will have to tinker with. However, the richer taste of this lecho is worth the couple of hours we spend on it. As always, most of the time is spent preparing all the components. And there are many of them in this recipe.

3. In the meantime, I am engaged in cutting all the other vegetables. I pour half a glass of butter into a saucepan and put it on the fire. I pour the onion chopped into half rings into it and fry it so that it only becomes transparent.

4. My carrots are cut into thin strips. You can use a Korean carrot grater for this. Or shred as you like. This does not affect the taste.

5. I add the carrots to the frying to the onions and stir the sauté for about five minutes. I take it off the fire. Do not forget to stir the tomatoes.

6. In the meantime, I'll take care of the peppers. I cut the washed and peeled peppers into longitudinal, large strips.

7. My tomato sauce has been boiling for almost an hour. Well boiled and thickened. I pour fried onions with carrots and pepper stripes into it.

8. You can already add salt, pour sugar and throw in allspice and black peppercorns. I also add bitter pepper and lavrushka cut into rings. I cook all this stuff, covering it with a lid for 20-25 minutes.

9. Five minutes before the end of cooking, pour in the vinegar and mix. At the end, you can also add cloves of garlic, finely chopped or pressed through a press. It will boil a little more and take it off the stove.

I repeat once again that the cooking time is relative.

10. Be sure to try to see if the pepper is cooked. There are varieties that are quite tough and should be cooked longer.

11. I pour it into sterilized jars. I hide it under the covers for a couple of days. Then you can send it to the basement for storage. And leave to taste the delicious food for a while. Indeed - you will lick your fingers!

And finally, my favorite type of lecho. Which is as delicious as it is simple. Reminds me Soviet times and Hungarian cans of canned food "Globus"

The classic recipe for lecho with tomato paste

This video from the video channel "Pervy Zagorodny" shows how to make classic lecho with bell pepper and tomato paste, without adding any other products.

There are a lot of ways to cook lecho. I showed only those that I prefer myself. Many thanks to everyone who cooked with me today!

If you liked these simple recipes, press the buttons of social networks and save them on your page!

Hello my dear readers!

It is so sad that summer is already ending, and a rainy and gloomy autumn awaits us ahead. During these periods, you really want to enjoy your favorite ripe and juicy vegetables. And how you want to remember their taste and aroma in winter, cold days. Therefore, the hostesses try and close summer vegetables in jars to feast on these goodies on chilly days.

In previous publications, we stocked up, closed the fragrant one, today I propose to prepare lecho from bell pepper. In my opinion, this is the most delicious, aromatic and bright preparation. This conservation consists of minimum set products with a valuable vitamin composition and has delicious taste... Therefore, I highly recommend stocking up on this healthy salad for future use.

The main ingredient in this appetizer is bell peppers. Also, this preparation can be supplemented by such components as tomatoes, onions, carrots, eggplants, zucchini, rice, beans, herbs, hot peppers, garlic, etc. In a word, the flight of fantasies is endless. And every time I find more and more new variations, which I then fill up in my kitchen, replenishing the shelves in the pantry with delicious dishes.

In the next search for new products, I came across an interesting selection of options for making lecho, and I was intrigued by the recipe with cucumbers https://scastje-est.ru/lecho-na-zimu-8-receptov.html, I have not prepared such a snack yet. Take it into service, it will definitely come in handy for you.

Now back to our recipes, choose the most interesting ideas that you liked and bring them to life. Be sure to cook with love and good mood and everything will turn out insanely delicious!

Remember, all recipes are without sterilization of the blanks, but we sterilize the jars and lids before twisting.

A classic recipe for bell pepper lecho for the winter - you will lick your fingers!

Lecho made from red meaty bell peppers and ripe tomatoes is a classic of the genre of Hungarian cuisine! Cooking such a snack is simple, but it turns out to be unusually tasty and aromatic! As they say: "The simpler, the better", and in our case!

Ingredients:

• Bulgarian pepper –2kg.
• Tomatoes - 3 kg.
• Granulated sugar - 150 gr.;
• Rock salt –2 tbsp. l .;

Cooking process:

1. First things first, we need to prepare the vegetables. For this recipe, you need to take red fleshy, juicy peppers and ripe red tomatoes. Rinse the fruit well in water. Then remove the stalks from the pepper, gently pushing them inward, then pull them out together with the core. Shake out the remaining seeds.

2. Now we take out the meat grinder and twist the tomatoes. I have a special attachment for tomatoes in my meat grinder, so I get pure juice without seeds and peels. Pour it into a saucepan and bring to a boil.

3. While our tomato juice is boiling, let's deal with red pepper. We will cut it into large slices, so that it is convenient to prick it with a fork later.

4. When the juice began to boil, add granulated sugar and salt, mix everything well until the crystals dissolve.

5. We transfer the chopped peppers to the saucepan to the tomatoes and let it boil for 25-30 minutes from the moment of boiling. During this time, the pepper will stop crunching, but will not lose its shape.

At the end of the boil, add 3-4 cloves of minced garlic as you wish.

6. Sterilize cleanly washed jars with lids in the oven at 120C for 25 minutes. We put the jars in a cold oven.

7. We pack hot lecho in sterile jars. Seal with lids and close with a seaming key. If you have screw caps, then just screw them tightly.

8. Turn it upside down, wrap it in a warm blanket and leave it to cool completely for about a day. Then we put it in the cellar or pantry. And in winter we enjoy a snack that reminds us of a red summer!

Bon Appetit!

Lecho with eggplant and bell pepper

Stewed eggplants with Bulgarian pepper, yes with onions, yes with garlic in tomato puree with aromatic spices mmm - a divine snack! Very satisfying, nutritious and flavorful! It goes well with meat and as an independent dish. Pets are delighted. Try to prepare it this way - you will be satisfied, you will also say thank you!

Required products:

• Eggplant - 10 pcs.
• Sweet pepper - 10 pcs.
• Tomatoes - 10 pcs.
• Bulb onions - 10 pcs.
• Garlic - 10 cloves
• Granulated sugar - 4 tbsp. spoons
• Rock salt - 2 tbsp spoons
• Vegetable oil - 250 ml.
• Vinegar 9% - 100 ml.
• Laurel - 3-4 leaves
• Allspice - 4 pcs.
• Peppercorns - 5 pcs.

Cooking process:

1. First, we need to prepare vegetables. Wash tomatoes and peel them. To do this, we pour boiling water over the fruits, then put them in cold water and easily peel them of the tough skin. Then we cut the tomatoes into several pieces.

3. Now it's time for the eggplant. We wash the fruits, cut off the edge with the stalk and cut into small chunks.

If the fruits are large, then they should be cut into two equal parts, and then divided into slices.

If the blue ones are bitter, then sprinkle them with a little salt, stir and leave for 10 minutes to leave the bitterness. When the eggplants are juiced, rinse and squeeze out excess moisture. If your fruits do not have a bitter taste, then it is not at all necessary to salt them.

4. My sweet pepper, take out the box with seeds and a leg, then cut into large pieces.

It is better to use sweet peppers in different colors, then it looks bright and colorful in a jar.

5. Coarsely cut the peeled and washed onion into half rings.

6. Pour vegetable oil into the container in which the lecho will be cooked (basin or pan) and put the onion into the pan. Then add sweet pepper, put eggplants. Stir the vegetables with a wooden spatula so as not to break the shape. We send the pan to the stove, cover with a lid and cook the assorted vegetables over low heat for 5 minutes.

7. Add tomato puree, sugar, salt, spices in the form of bay leaves, allspice and peas to the vegetables. Stir and cook over low heat for 30 minutes. Unforgettable stir periodically lecho with a wooden spatula.

8. While our vegetable snack boil on the stove, peel and coarsely chop the garlic cloves. Five minutes before the end of cooking (readiness), we send to hot appetizer chopped garlic, pour in the vinegar and mix well and let it boil for 5-7 minutes

9. We lay out the hot lecho on sterile jars, cover with a sterile lid and close hermetically with a special key.

10. We put the jars on the lid, wrap them up and leave for a day before cooling. Then we put it in the cellar for storage.

In winter, we enjoy a hearty and delicious snack!

Sweet pepper lecho recipe with tomato juice

How I love to cook lecho - it's so tasty and so simple that even the most inexperienced hostess can handle it. And how come this snack in the period of winter lack of vegetables. I opened the jar and charged myself with fragrant vitamins, just a godsend.

We need:

• Bulgarian pepper - 2.5 kg
• Tomato juice - 1.5 liters
• Vegetable oil - 250 gr.
• Salt - 2 tbsp. lies.
• Sugar - 3 tbsp. spoons
• Vinegar 6% - 100 ml.

Cooking technology:

1. So let's get started. First, we need to wash the pepper, then chop it into 5-6 pieces, first get rid of the core and seeds.

2. In a deep saucepan, in which we will stew vegetables, pour tomato juice. Then we send salt, sugar to the juice, pour in vegetable oil and vinegar. Mix everything well and put on the stove. Bring the juice to a boil, then transfer the chopped bell peppers to a saucepan with boiling juice.

The pepper won't be completely covered by the liquid at first, but don't worry, just cover and cook for half an hour, until the pepper is soft.

3. Now, while the pepper is boiled in tomato juice, we need to sterilize the jars. Thoroughly wash the glass container with soda, rinse it well and put it in a cold oven while wet. We turn on the temperature 100C-120C and warm it up for 15-20 minutes.

4. Now we take out the glass container neatly, put the hot pepper in juice on sterile jars, turn it upside down and roll up the lids. We give time to cool completely.

So we prepared a salad for the winter, right quickly? And how delicious, mmm, the plate that was left for the sample flew away in a second.

Bon Appetit!

Canning lecho with tomato paste without tomato

The simplest snack for the winter family recipe... Proven over the years and never let you down, and how delicious - you will lick your fingers! It is prepared without tomatoes, and tomato paste sauce is used as a marinade. Simple, fast and delicious!

Ingredients:

• Bulgarian pepper - 2 kg.
• Tomato paste - 500 gr.
• Water - 1-1.5 l.
• Sugar - 5 tbsp. lies.
• Salt - 1 tbsp lies.
• Vinegar 9% - 2 tbsp lies.
• Laurel - 2-3 leaves
• Allspice peas - 7-10 pcs.

Preparation:

1. First we need to breed tomato paste water in a heavy-bottomed saucepan. Water needs 1-1.5 liters. Stir until smooth. Then add salt, sugar, pepper and bay leaf, stir well. We send tomato sauce on the stove and boil.

2. In the meantime, while our tomato paste sauce is boiling, let's start with sweet peppers. Coarsely chop the washed and peeled pods from seeds.

3. Add pepper to the boiling sauce and cook for 20 minutes. Pour in vinegar five minutes before the end of cooking. Stir.

4. The appetizer is ready! We lay out on pre-sterilized jars, cover with sterile iron lids and screw it tight with a key.

The fragrant lecho is ready! Help yourself!

The most delicious zucchini and bell pepper lecho for the winter

If your family respects a vegetable like zucchini, be sure to add this ingredient to winter salad! There will be a delicious, hearty and aromatic snack made from juicy summer vegetables.

Ingredients Required: (weight indicated for peeled vegetables)

• Bulgarian pepper - 1.5 kg.
• Zucchini - 1.5 kg.
• Tomatoes - 2 kg.
• Hot pepper - to taste and desire
• Garlic - 4 cloves
• Salt - 50 gr.
• Sugar - 100 gr.
• Vegetable oil - 200 ml.
• Apple cider vinegar - 90 ml.

Cooking steps:

1. As usual, the first thing we need to do is prepare the vegetables, rinse them well in water and let them dry.

2. Grind the tomatoes through a meat grinder or interrupt in a blender, as you like. I usually resort to using a blender, it's faster for me, and there are fewer components to wash.

3. Cut sweet, juicy peppers into large strips. If the pepper has a different color, then it will look brighter in a salad bowl.

4. Zucchini cut into rings on a larger scale, do not grind.

If the zucchini is old, then you need to peel and seed them and cut them into medium-sized cubes.

5. Put the saucepan with tomato puree on the stove, bring the mixture to a boil and then simmer for five minutes. Do not forget to remove the constantly appearing foam. Next, we shift the prepared zucchini and bell pepper to the tomato mass, mix with a wooden spatula. Bring the vegetable platter to a boil.

6. Add sugar and salt to the pan, add hot pepper if desired. Pour in the required amount of vegetable oil. Mix well. Simmer for 15 minutes. Then put the chopped garlic and pour in Apple vinegar... Mix gently and cook for another 5 minutes.

7. Ready zucchini lecho is packed in sterile jars and sealed with sterile lids. Send to the far corner, turning upside down and wrap up warmly. We leave in this form for a day. When the workpiece has completely cooled down, put it in a cool place for storage.

So our great appetizer is ready!

A simple recipe for making lecho with tomato for 3 kg of pepper

I took this recipe from my neighbor, and I have been closing it for the third year already! The appetizer turns out to be very tasty, and it is easy and simple to prepare. Everyone who has tried it - admires and asks for a recipe for cooking, try and reproduce this wonderful salad in your kitchen, it couldn't be tastier!

Ingredients

• Pepper - 3 kg.
• Tomatoes - 2 kg.
• Sugar - 100 gr.
• Salt - 2 tbsp. lies.
• Vinegar 9% - 2 tbsp lies.
• Vegetable oil - 10 ml.

Preparation:

1. Prepare vegetables, wash them in water. Pepper is cleaned of seed pods and cut into large strips (slices).

2. We drive the tomatoes through a meat grinder and get tomato juice.

If you like spicy lecho, mince with tomatoes and hot pepper

3. We transfer the chopped sweet pepper to the basin (pan), in which the lecho will be cooked. Pour in sugar, salt, vegetable oil.

4. Stir our salad with a wooden spatula. There will be little juice right away, but during the cooking process the liquid will increase.

5. We send the basin to the stove. As soon as the mixture boils, cook for exactly thirty minutes. Five minutes before the end of cooking, add 2 tablespoons of vinegar, mix.

6. We distribute the salad on pre-sterilized jars, close hermetically with sterile lids. We put it upside down, cover it with a warm blanket and forget it for a day. The next day, we hide the jars in a cool place.

It's so easy, simple and quick to cook delicious food for the winter. vitamin salad!

Delicious winter lecho with basil, red tomatoes and bell pepper

The main feature of this appetizer is basil. In the process of cooking, we will add this herb, which will give our salad an extraordinary aroma. And in winter we will serve and drive everyone crazy, because it is very appetizing!

Ingredients:

• Bulgarian pepper (different colors) - 1 kg.
• Tomatoes (medium size) - 500 gr.
• Carrots - 500 gr.
• Onions - 500 gr.
• Tomato paste - 2 tbsp lies.
• Basil (blue) - 1 bunch
• Chili pepper (hot) - to taste
• Coarse salt - 1.5-2 tbsp. lies.
• Sugar - 2 tbsp. lies.
• Oil (olive) for frying

Cooking technology:

1. Wash and clean vegetables. Cut the onion into thin half rings, three coarsely grated carrots. Pour a small amount into a saucepan with a thick bottom olive oil, heat and add the onion. Fry it until soft and add carrots.

2. Take a deep plate, put tomato paste in it, add salt and sugar, then pour in warm water and mix well.

3. When the onions and carrots are lightly fried, pour in the diluted tomato paste and simmer for about 10 minutes.

4. Cut tomatoes into slices and transfer to a saucepan.

5. Cut the sweet pepper into strips and send it to the pan for the tomatoes and roast. Vegetable mix simmer for 20 minutes.

6. Grind the basil leaves, washed and dried from excess moisture beforehand. We extract the seeds from the hot pepper and remove the partitions.

7. When the cooking time comes to an end, put hot pepper and basil, mix, let it boil for another 2-3 minutes. Turn off the stove and let it brew and soak the salad for another 20 minutes.

Distribute in clean glass containers and seal with lids. We put it upside down, wrap it up.

This salad will brighten up the gray winter days and remind you of the hot summer!

Harvesting lecho for future use with chopped tomatoes without vinegar and without oil

The salad option without the added oil and vinegar is great for those who stick to proper nutrition... Or for those who cannot eat these components for health reasons. And children can be treated without a twinge of conscience. In a word cool recipe, take note!

Ingredients:

• Tomatoes - 3 kg.
• Sweet pepper - 1 kg.
• Sugar - 3 tbsp. lies.
• Salt - 1 tbsp lies.
• Spices (add allspice, cloves, bay leaf if desired)
• Garlic - 4-6 cloves (optional)
• Greens

Cooking process:

1. Preparing vegetables. Mine, clean. We select half of the tomatoes from the total and cut into medium cubes. We put a saucepan with a thick bottom or a cauldron on the stove and put the chopped tomatoes there, you do not need to add water.

2. Cut the peeled peppers from the seeds into large strips and send them to the cauldron to the tomatoes, stir and simmer over moderate heat under a closed lid for 15 minutes.

3. Now we cut the remaining half of the tomato and send it to the cauldron. Stir with a wooden spatula (I think you already remembered), cover and cook for another 15 minutes.

4. While the vegetables are stewing, grind the spices and chopped garlic in a mortar. Then add sugar and rock salt to the mortar to the spices and continue to grind. I also added a spoonful of dry basil. 5-7 minutes before readiness, put the grated spices into a boiling salad and mix.

5. Pour the boiling mass into sterilized jars. Keep in mind that the ladle will need to be washed well with baking soda and boiled over.

6. If you have screw caps, screw them or roll them up with a key. We wrap it up warmly.

In the cold season we will enjoy divine taste! Bon Appetit!

Cook with pleasure and good mood!

How to close lecho with peppers, tomatoes, onions and carrots for the winter?

All the colors of a colorful summer are hidden in this appetizer. A very tasty and aromatic salad, which consists of juicy peppers, rich tomatoes, sweet carrots and spicy onions. This creation can also be used as a dressing for borscht or any other first courses. And I like to combine with meat and potatoes or just eat with fresh bread!

We need:

• Bulgarian pepper - 1.5 kg
• Tomatoes - 1 kg.
• Onions -4 pcs.
• Carrots (large) - 2-3 pcs.
• Vegetable oil - 50-70 gr.
• Sugar - 100 gr.
• Salt 1-2 tbsp. lies.
• Vinegar 9% - 1 tbsp spoon
• Laurel - 2-3 leaves
• Garlic - 3 cloves

Cooking process:

1. Cut the peeled vegetables. Cut the onion into half rings, carrots into large strips, cut the sweet pepper pods into slices, and then cut these slices in half. Grind the tomatoes in a blender.

We cut the vegetables coarsely so that during the cooking process they retain their shape, and do not turn into porridge.

2. Put the tomato puree on the stove, when it boils, add the carrots, mix. Cook under a lid over low heat for 15 minutes.

3. After fifteen minutes, send the onion to the pan. Cook for 5-7 minutes, stirring occasionally.

4. When the onion has boiled for the prescribed time, load the chopped peppers into the pan. Let the vegetables boil for 5 minutes and only then we begin to stir, the pepper will settle and let the juice a little. Now add sugar, 1 tablespoon of salt, vegetable oil, stir with a spatula and cover with a lid. Cook for 20 - 25 minutes over moderate heat, stirring occasionally is unforgettable.

5. Five minutes before the end of cooking, add 1 tablespoon of vinegar, bay leaves and chopped garlic. We mix.

By the way, below you can see that during the stewing process, the vegetables let in a sufficient amount of juice.

6. Now we distribute the boiling lecho into sterile jars. Spoon which you will impose, hold it a little in a boiling salad, and then fill the jars.

7. Close the filled container with sterile lids and seal tightly. We put it upside down and wrap it up in a "fur coat". We are waiting for the jars of salad to cool completely and put them in storage in a cool place.

We are waiting for the jars of salad to cool completely and put them in storage in a cool place.

Recipe for cooking lecho with tomatoes, hot peppers and garlic

If you prefer to cook such a salad with a spicy touch, then this recipe is for you. It turns out in moderation spicy snack with a pleasant taste, which goes well with meat and vegetable dishes as well as soups and various side dishes.

Adjust the amount of hot pepper and garlic up or down depending on your taste preferences.

For a step-by-step guide, watch the video and cook such an appetizer with pleasure ...

Enjoy cooking!

Delicious preparation with bell pepper and beans

This winter appetizer is held in high esteem by my husband, he dies right with meat without a side dish. I found the recipe on the forum and am already preparing the fourth year without fail and I advise you. It turns out satisfying and appetizing!

Required products:

• Sweet pepper - 1 kg.
• Beans - 150 gr.
• Tomato juice - 1 liter
• Onions - 350 gr.
• Carrots - 350 gr.
• Sugar - 1-3 tbsp. lies.
• Salt - 1 tbsp lies.
• Vegetable oil - 1/3 cup
• Vinegar 9% - 2 tbsp lies.

Cooking steps:

1. Before cooking, we need to soak the beans overnight.

2. When the beans are soaked, rinse well and send to the pan. Pour water and put on fire. You need to cook until half cooked.

3. Grate the carrots on a large grater, cut the onion in half rings. Cut the pods of fragrant sweet pepper into strips.

4. Boil the tomato sauce and add the beans and chopped vegetables. You need to cook for 30 minutes, stirring from time to time with a wooden spatula.

4. 10 minutes before cooking, put salt, sugar, allspice and bay leaf in a saucepan, pour in vegetable oil and stir. 5 minutes before cooking, pour in the vinegar and mix again.

5. We pack the blank into cans, which were previously sterilized together with the lids. We close it tightly, turn it over and wrap it up.

An appetizing appetizer is ready! And how delicious it will be in winter, words cannot convey!

Lecho for the winter in the Redmond multicooker

A multicooker, an extremely useful thing, how convenient and simple everything is with it! This unit is especially appreciated by hostesses who are limited in time. You just need to throw in the prepared food, and the miracle chef will cook everything for you. Here's the recipe winter harvesting I want to offer you, with a minimum investment of time, but delicious lecho at the exit!

Required Ingredients:

• Bulgarian pepper - 1.5 kg.
• Tomato juice - 0.5 l.
• Sugar - 100 gr.
• Salt - 1/2 tbsp. lies.
• Vinegar 9% - 45 gr.
• Garlic - 25 gr.
• Hot pepper- taste

Cooking technology:

1. First, we need to sterilize the glass container in which we will store our workpiece. We will sterilize in a multicooker, for this, pour a liter of water into the bowl, install a steaming tray. Banks, pre-washed well, are placed on a pallet. If there is a place, we also put the lids next to the jars or boil them separately in a saucepan. We turn on the "Steam cooking" mode for 15 minutes.

2. While the banks are passing heat treatment, let's prepare vegetables. Wash the pepper, peel the garlic. Then peel the sweet pepper from seeds and cut into coarse strips. Cut hot peppers and garlic into rings.

3. In a bowl, mix together tomato juice, vegetable oil, salt and sugar. It is better to take homemade juice, but if there is none, you can also store juice (I buy brand Kind or J7).

4. Transfer the vegetables to the multicooker bowl, pour in the tomato juice, mix with a special spatula. We turn on the "Extinguishing" mode, set the time - 40 minutes.

5. 10 minutes before the end of cooking, pour in the vinegar, mix. Wait until the end of the program.

6. We pack lecho into jars, seal hermetically with lids, turn over and cover with a warm blanket. When the salad has cooled down, store it in a cool place.

In winter, we open the jar delicious salad, put on a plate and enjoy the extraordinary taste of summer vegetables!

Bon Appetit!

Video on how to cook lecho with pepper and rice for the winter

Unrealistically delicious winter salad, this recipe was prepared by my mother. Very appetizing, satisfying, always eaten to the last jar. And the highlight of this dish is rice, it makes the appetizer nutritious and gives it an interesting taste. It may well serve as an independent dish.

I found the same recipe on Youtube, you can watch and prepare such a magnificent piece yourself, and your family will thank you for sure.

Enjoy cooking!

A selection winter salads came to an end. I have shared with you proven recipes winter snacks, which I close myself and my family eats with pleasure and thanks me every time!

Choose recipes, cook, stock up for use, and in winter you will treat your loved ones deliciously! Do not forget to bookmark the article so that it is always at hand. Share this collection of recipes with your friends, you just need to press the buttons social networks... And be sure to comment, write your opinion and your branded recipes, and we will definitely cook them.

I wish you successful blanks!

Thank you for the attention! Until new publications!