How to prepare the most delicious lecho for the winter. Delicious lecho for the winter, proven recipe

17.02.2024

Today we’ll talk about recipes on how to prepare lecho at home, tasty and real. The summer period of preparing lecho for the winter, vegetables, berries, fruits and other plant products is coming to an end. Almost every home has a supply of prepared jars of pickles and pickled tomatoes and cucumbers. But for some reason, few people prepare lecho. Maybe someone doesn’t know that you can prepare this delicious dish at home. You still have time to fix everything and prepare medicine for the winter.

This is a vegetable dish prepared from sweet peppers according to a special recipe. Here are a few recipes for making delicious lecho for the winter.

Recipes for making delicious lecho

Bulgarian lecho

How to prepare Bulgarian lecho, tasty and at home..

To prepare a delicious Bulgarian lecho according to this recipe, you need to take already chopped pepper (one kilogram), tomato puree (one kilogram), sugar (two tablespoons) and salt (one tablespoon).

We clean fresh sweet peppers of any color from stalks and seeds: green, red or slightly reddened. We cut it lengthwise into small strips about two centimeters wide. You can also cut into small squares. We make our own tomato puree. To do this, rub the tomatoes through a sieve or juicer and boil it down by about two to three times. You can use a ready-made industrial product, but only dilute it with water to the desired thickness by a factor of two. This can turn out not only easier, but also tastier than using fresh tomatoes, since the taste of tomato paste is important for lecho.

Pour the tomato puree into the pan and bring to a boil. Add salt, sugar, prepared pepper and bring to a boil. Cook the mixture for half an hour, stirring constantly. Place in sterilized jars and seal. Here you have ready Bulgarian lecho with tomato paste and pepper.

Hungarian leczo

For the recipe for Hungarian lecho at home, we use only green pepper in the amount of one kilogram four hundred grams, six hundred grams of tomato, onions (two medium onions), lard (pork fat) about eighty grams, smoked bacon (fifty grams), paprika and salt according to taste.

This is how we prepare Hungarian lecho. Clean the green pepper and cut it into wide strips. Place the tomatoes in boiling water for a few seconds, then peel them and cut them into four pieces. Chop the onion into half rings. Place the fat into a wide, large saucepan and fry the finely diced bacon until translucent. Then add the onion and fry it until light brown. Add paprika and, stirring quickly, add the peppers and tomatoes prepared in advance. Add salt and keep on high heat without a lid until a significant part of the liquid has evaporated. Then cover with a lid and bring to readiness over medium heat.

Hungarian lecho is used as an independent side dish or as a seasoning. As a separate dish, you can add sausage or frankfurters, whole or cut into circles. You can add beaten eggs to it and then bake. At the very beginning of stewing, you can add a little rice to the mixture.

Russian tomato lecho

Russian lecho is prepared from three kilograms of tomatoes, one and a half kilograms of sweet peppers, half a kilogram of onions and the same amount of carrots, vegetable oil, table vinegar, sugar and salt. Now the recipe for Russian lecho.

We pass the tomatoes for lecho through a meat grinder, add sugar (200 grams), vegetable oil (200 grams) and two tablespoons of table salt and boil for fifteen minutes. Then add the carrots, which we previously grated on a coarse grater, vinegar (100 grams) and boil for another fifteen minutes. Then put the sweet pepper and chopped onion in the pan and cook for another half hour. The pepper can be cut into strips or cubes, it depends on your desire. After the lecho is ready, pour it into clean jars and roll it up. Russian lecho for the winter in many sources has different names: assorted vegetables, vegetable salad, pepper salad and others. Also learn how to prepare it in jars.

There are a huge number of recipes for preparing delicious lecho, and each housewife develops her own unique recipe over time. So, you shouldn’t be surprised when you come across options for preparing this dish that differ from the suggested recipes. You can experiment and adjust the proportions of products to your taste. For example, in Russian lecho you can reduce or completely remove the vinegar so that the dish is not sour. You can change the ratio of tomato and pepper. Everyone is advised to use salt and sugar according to their taste. The main thing is not to forget that lecho is a Bulgarian dish made from pepper and tomato. For Hungarian, bacon is a must. And the Russian version of lecho differs from the rest in carrots and onions, but you can use one of these.

Good luck with your preparations and bon appetit!

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1.Lecho in Bulgarian.
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4 kg - tomato, 3 kg - pepper, a glass of peeled garlic, 1 tbsp - hot pepper, 2 tbsp - salt, 1 tbsp - granulated sugar, 1 tbsp - butter.
Pass tomatoes, garlic and hot pepper through a meat grinder.
Add salt, sand and oil. Boil for 15 minutes from the moment
boiling. Then add chopped pepper. Cook for 20 minutes from the moment of boiling. Place in sterilized jars, roll up and
cover warmly until morning. Yield 5 - 6 liters (depending on the juiciness of the tomato)

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2. AN EXTRAORDINARY TASTY LECHO!
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The time for preparations has begun.

LECHO - 3 kg of tomato, 1 kg of pepper, 1 kg of carrots, 1 kg of onion, 1 glass of sugar, 3 tbsp. l. salt, 300 mg vegetable oil, 1 tsp. hops-suneli, bunch of parsley, 1 tbsp. l.vinegar 9%

Pass the tomatoes through a meat grinder, put on the stove, and boil for 20 minutes. Chop the pepper, onion, and grate the carrots on a coarse grater.

Then salt, sugar, butter, vegetables, hops - suneli, add parsley to the tomatoes and simmer for 30 minutes from the moment of boiling, vinegar at the end of cooking.

Place in sterilized jars and close with lids.

Try lecho, it turns out very tasty. I made a double portion, I got 22 0.5 liter jars.

SHARE YOUR RECIPES IN THE COMMENTS, LET EVERYONE SEE THEM!))

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3.Lecho with rice for the winter according to the classic recipe
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To prepare we will need:

Tomatoes – 3 kg;
sweet red pepper – 1 kg;
magpie onion or other type – 1 kg;
carrots – 1 kg;
rice - 1 tbsp.;
granulated sugar - 1 tbsp.;
refined oil – 300g;
table vinegar - 50 ml;
salt – 1.5 tbsp. spoons.

The onions are cut into half rings, the peppers are cut, and the seeds are removed from them. After peeling the pepper, cut it into medium strips. The carrots are peeled and grated on a coarse grater.

The white areas of the stalk are removed from the tomatoes, after which they are rubbed in the same way as carrots. Tomatoes can also be minced.

Rice must be washed and placed with vegetables, add refined oil, salt and sugar, mix everything.

Place the contents of the pan on low heat again for 35 minutes; the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Lecho with rice is placed in sterilized jars and sealed with sterilized lids.

The finished jars need to be wrapped in something and left for 24 hours.

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4.Lecho with carrots
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Carrots - 1 kg;
Red sweet pepper - 5 kg;
Tomatoes - 5 kg;
Refined sunflower oil - 200 ml;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Vinegar 9% - 100 ml;
Sugar - 230 g;
Salt - 2 tbsp. l.

This quantity makes 8 liter jars.

Preparation:

1. Wash the tomatoes, cut into large pieces, removing the stem. Grind into puree using a blender or meat grinder.
2. Wash the carrots, peel off the top thin layer and grate on a coarse grater.
3. Wash the sweet peppers, remove the core and stalks. Cut the pulp into thin strips.
4. Combine tomato puree and carrots in a large saucepan or basin and cook for 20 minutes. Add sweet pepper and cook for another 20 minutes.
5. Add vegetable oil, vinegar, salt, sugar, chopped hot pepper and garlic. Stir and cook for 10 minutes.
6. Place into sterile jars. Close. Wrap in a woolen blanket for a day until it cools completely.

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5.Georgian lecho
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To prepare you will need:

Tomatoes – 3 kg;
bell pepper – 3 kg;
carrots – 1.5 kg;
onions – 1.5 kg;
sugar – 200 g;
vinegar – 100 g;
sunflower oil – 50 g;
salt - to taste.

Preparation:

1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until you obtain a puree.
2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil.
3. Peel the carrots and onions, wash and dry. Grate the carrots on a coarse grater, cut the onions into half rings, feathers or cubes.
4. Place carrots and onions in boiling tomato puree, stir and, stirring occasionally, cook over low heat for 40 minutes.
5. Wash the bell pepper, remove stems and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before it’s ready, put bell peppers in a pan with boiling vegetable mixture, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho thoroughly.
7. Place the hot vegetable mass into prepared (sterilized) jars, cover with lids and roll up.
8. Turn the jars with the preparation upside down, wrap them well and leave until they cool completely.

You can store jars of preserves in the refrigerator, pantry or cellar.

Georgian lecho can be served as an independent snack or as an excellent addition to various meat dishes, boiled potatoes, and porridges. In addition, this lecho can be used to prepare soups and gravies.

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6. Zucchini lecho with garlic 💣
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To prepare you will need:

Zucchini - 2 kg;
sweet pepper - 1 kg;
garlic - 15 cloves;
vegetable oil - 1/2 cup;
tomato paste - 400 gr.;
black pepper - 5-6 peas;
bay leaves - 5-6 pcs.;
9% vinegar - 1/2 cup;
sugar - 2/3 cup;
salt - 1 tbsp. spoon.

Preparation:

1. Peel the zucchini from the skin and seeds, cut into cubes.
2. Wash the sweet pepper, remove the seeds, cut into strips.
3. Combine zucchini and pepper in a saucepan. Add salt, sugar, vegetable oil, tomato paste and a little water (1-2 cups).
4. Simmer for 40 minutes. At the end of cooking, add chopped garlic, black pepper, bay leaf and vinegar.
5. Pack the hot lecho into sterilized jars and roll up.

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7.Lecho without water and vinegar
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To prepare you will need:

Red tomatoes - 3 kg;
bell pepper - 1.5 kg;
garlic - 1 head;
bitter red pepper - to taste;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.

Preparation:

1. Cut the tomatoes, put them in a saucepan, add salt, sugar, hot pepper and put on fire.
2. Once it boils, pour in the pepper, cut into strips.
3. After 30 min. After this mixture boils, add chopped garlic, place in jars and roll up.

⚠ All proportions can be varied, depending on the availability and quality of vegetables (very juicy, dry, a lot of something, not enough of something, etc.). If desired, for those who are particularly picky, you can first remove the skin from the tomatoes by pouring boiling water over them. You can replace tomatoes with tomato juice. ⚠

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8. Cucumber and tomato lecho 🍅
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To prepare you will need:

Cucumbers – 2.5 kg;
tomatoes – 1.5 kg;
carrots – 3 pcs. large;
bell pepper – 4 pcs.;
hot pepper – 2 pcs.;
garlic – 1 head;
sugar – 0.5 cups;
sunflower oil – 0.5 cups;
salt – 1 tbsp;
vinegar 9% - 0.5 cups.

Preparation:

1. First you need to prepare all the vegetables: wash and peel.
2. Grind the tomatoes, hot peppers and garlic in a meat grinder.
3. Grate the carrots on a coarse grater, cut the bell pepper into thin strips.
4. Cut the cucumbers into half-centimeter thick slices.
5. Fry the carrots and bell peppers in a small amount of vegetable oil.
6. Add fried carrots and peppers, chopped bell peppers, salt and sugar, the remaining oil to the tomato mass, pour in vinegar.
7. Put the mixture on the fire and bring to a boil, remove the resulting foam and cook for 10 minutes.
8. Then add chopped cucumbers to the tomato mixture and mix gently.
9. Wait for the lecho with cucumbers to boil again and cook over low heat for another 15 minutes.
10. Place the finished lecho in dry, sterilized jars and seal with dry, sterile lids.
11. Turn the jars upside down and let them cool completely.

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9.Recipes for lecho with rice for the winter.
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For the first version of lecho you will need the following products:
- tomatoes – 3kg,
- sweet red pepper – 1 kg,
- magpie onion or other type – 1 kg,
- carrots – 1 kg,
- rice – 1 tbsp.,
- granulated sugar – 1 tbsp.,
- refined oil – 300g.,
- vinegar 9% - ¼ cup,
- fine sea salt – 1.5 tbsp. spoons.

It is better to prepare all the products in advance so that everything is at hand. All vegetables must be washed thoroughly.

Onions are cut into half rings approximately 2 mm thick.

The peppers are cut, and the seeds are removed from them and washed again. After peeling the pepper, cut it into medium strips.

The carrots are peeled and coarsely grated.

In tomatoes, the white areas at the stalk are removed and rubbed, just like carrots. Tomatoes can also be passed through a meat grinder.

Afterwards, all the chopped vegetables are transferred to a saucepan, mixed and placed on medium heat. When the vegetables boil, cover the pan with a lid, reduce the heat and leave for another 20 minutes.

Rice must be washed and placed with vegetables, as well as refined oil, salt and sugar, mix everything.

The contents of the pan are again placed on low heat for 35 minutes, the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Now you need to sterilize the jars. First you need to wash them, then they are sterilized in a water bath. It is better to prepare the jars in advance. Lecho with rice is put into jars and covered with lids that need to be boiled.

The finished jars need to be wrapped in something, for example, a blanket and left for 24 hours.

Pepper lecho with rice for the winter

For the second option you will need almost the same products:

Tomatoes - in the same quantity
- sweet red pepper – 0.5 kg.
- white onion – 0.5 kg.
- carrots – 0.5 kg.
- rice - a glass,
- sea salt to taste,
- refined oil – 1 and ½ cups,
- ground allspice to taste,
- sugar - a glass,

This recipe differs from the previous one due to the preparation of the rice. Rice for salad can be any kind, long, steamed, or round.

First, you need to boil water and wash the rice in cold water at least 3 times. Next, it is poured into a ladle, filled with boiling water, mixed and covered with a lid. It is better to additionally wrap the rice in something warm.

Cream tomatoes are ideal for this recipe because they are meaty. Tomatoes need to be washed and scalded with boiling water to easily remove the skin. Next, they are cut into small pieces, placed in a food processor and chopped. The resulting puree is placed in a saucepan and cooked for about an hour over low heat.

For this recipe, it is better to take white onion; it must be peeled, washed and cut into half rings. Carrots, as in the previous recipe, are washed and coarsely grated. Do the same with pepper as in the first option.

All chopped vegetables are placed in a pan where the tomatoes are boiled and left to simmer for half an hour.

Now back to the rice. It needs to be washed and added to the vegetables, and also vegetable oil, sugar, salt and ground allspice are added there. As for the last ingredient, it is better to grind it yourself rather than buy it in the store, this will only make the lecho taste better. The entire contents of the pan are simmered for another 5 minutes.

The finished lecho should be placed in previously sterilized jars only while hot. Afterwards, roll up the jars using boiled lids and roll them into a warm blanket.

These recipes are not very different from each other, but they have different tastes. My family prefers the second option because there is no vinegar.
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10.Lecho
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A recipe proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it!!!

P.S.: We try to select only the most interesting ideas, useful tips and delicious recipes! We invite you to join our friendly team.

Ingredients:
3 kg tomato
1.5 cups sugar
1 cup vegetable oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons vinegar 9%
3 kg sweet pepper

1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.
2) boil for 30 minutes, then add pre-cut pepper
3) boil for another 5-10 minutes
4) roll into jars, turn over, wrap until completely cool
I always take jars with a screw cap, sterilize them in the oven (put them in a cold place so they don’t burst and sterilize them for 30 minutes). Lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without refrigeration all winter.
You can eat lecho the next day.
Bon appetit!

Most of the population of our country, just like in Soviet times, makes preparations for the winter, and among all kinds of preservation, snacks occupy a leading position.

Each chef prepares this wonderful winter salad of tomatoes and peppers in his own way, but they are united, of course, by excellent taste and simplicity. It is believed that the birthplace of lettuce is Hungary, but this is not entirely true, as in principle our belief that lecho is only preservation.

Legend has it that the lecho recipe was accidentally invented by Portuguese sailors. Back in 1544, when they returned home after Columbus's expedition to new lands, among the many trophies that the sailors carried with them were tomatoes and peppers. The journey was not close, so the vegetables gradually began to deteriorate. Then someone suggested sprinkling them with salt. The mixture turned out to be so vigorous that the sailors nicknamed it the gorloder.

Today Germany, Hungary, Austria and Bulgaria are fighting for the right to be called the homeland of lecho. Each of these countries has its own salad recipe, but the main ingredients remain the same - pepper and tomato. Nobody knows for sure when exactly this kind of salad appeared in Russia, but it is known that from the middle of the 19th century it became widespread and very popular, and already in the 20th century, Marshal Zhukov and even Comrade Stalin himself were among the connoisseurs of delicious homemade salad.

The classic recipe is often compared to the French dish Ratatouille, which, in principle, is absolutely understandable. If we take as a basis that his homeland is Hungary, then from Hungarian lecso(lecho) is translated exactly as ratatouille(ratatouille). The recipe, which many housewives make at home today, is radically different from the real homemade version of the salad.

To make this appetizer, all you need is:

Tomatoes and peppers - in a ratio of 1:1;
Onion - 1/5 of the weight of pepper;
Black pepper and salt - to taste.

Tomatoes must be doused with boiling water, peeled and cut into small pieces. Peel the pepper from seeds and cut into strips, and the onion into half rings. Combine all ingredients in an enamel bowl, add a little water (4 tablespoons per 1 kg of pepper), add salt and pepper and simmer, covered, over low heat for about 20 minutes. The salad can be served as a side dish with meat or homemade sausages.

Modern interpretations of homemade snacks

As we already wrote above, the modern salad recipe differs from its classic version and this is connected, first of all, with our history. During the Soviet era, our country tried to build communism everywhere, including in Hungary. After this attempt, numerous Hungarian canned fruits and vegetables remained in our memories, and lecho from fresh vegetables turned into a winter preparation.

The imagination of our housewives is limitless, which is why there are many variations of homemade lecho . Carrots, eggplants, zucchini, etc. are added to the basic ingredients (tomatoes, peppers and onions). Homemade salad is not only very tasty, but also healthy. Peppers are rich in vitamins C, A and PP, and tomatoes contain vitamins B1, B2, P, K and microelements.

Bulgarian recipe

Making a Bulgarian salad is easy. To do this you will need:

3 kg of tomatoes;
2 kg pepper;
2 tbsp. spoons of apple cider vinegar (4%);
4 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
5 peas each of black and allspice;
4 things. carnations.

Wash the pepper, peel and cut into strips. Grind the tomatoes in a meat grinder, pour into a saucepan and bring to a boil. Then cook over low heat for 15 minutes. In the meantime, grind black and allspice and cloves in a mortar.

Add pepper to tomatoes and bring to a boil. Now cook over low heat for 5 minutes. Pour spices, salt, sugar into the mixture. Cook the mixture for another 15-20 minutes until the peppers are soft. Pour in vinegar 5 minutes before the end of cooking. Place the finished salad in sterilized jars, roll up and store in a cool place.

Hungarian version with spicy sausages

To prepare this salad you need to take:

5 bell peppers;
400 gr. tomatoes;
1 large onion;
4 pieces of smoked sausages
salt, sugar, sweet paprika.

Remove seeds from the pepper and cut into strips. Wash the tomatoes and cut into medium pieces.

Cut the onion into half rings and fry for 5 minutes in vegetable oil until translucent, then another 10 minutes with the pepper. Then add the tomatoes, salt, sprinkle with sugar to taste and season with 1 tbsp. spoon of sweet paprika. After 5 minutes, add the chopped sausages and simmer for another 2-3 minutes.

The salad can be prepared with both vegetable and animal fat, for example, duck or goose. This will add piquancy to the dish. The salad keeps well in the refrigerator, so you can make it in bulk.

In German

This recipe will be especially appreciated by lovers of spicy foods. You will need very few products:

3 pcs. tomatoes;
1 PC. bell pepper;
1 PC. Luke;
1 PC. Chile;
head of garlic;
3-4 tbsp. spoons of olive oil;
bunch of fresh parsley and basil
salt pepper.

Peel, wash and cut all ingredients into arbitrary pieces. Then put everything into a blender bowl and puree it. Finely chop the parsley and basil leaves with a knife and add to the salad along with olive oil. Season with salt and pepper and serve.

An interesting version of salad with zucchini and apples

To prepare a miracle salad of Russian cuisine, you will need:

1 kg apples;
0.5 kg pepper;
2 kg of tomatoes;
2 kg of zucchini;
3 onions;
3 heads of garlic;
1-2 pcs. carrots;
half a glass of 9% vinegar;
a glass of sugar;
2 tbsp. spoons of salt and a bunch of greens.

Making lecho in Russian is not difficult. Peel the tomatoes, chop them finely and put them in a saucepan. Place on medium heat and bring to a boil. Meanwhile, grate the peeled carrots on a coarse grater, grind the onion and garlic in a meat grinder and add it all to the boiling tomatoes. Simmer for 5 minutes. Peel the zucchini and cut into cubes and add to the tomatoes.

We remove the seeds from the peppers and apples, and also remove the peel from the apples. After cutting them into strips, place them in a saucepan, add salt, add sugar, mix and simmer for 20 minutes. Then pour in vinegar and add chopped herbs. After 5 minutes, turn it off, put it in sterilized jars and roll up the lids.

Regardless of which version of homemade salad you choose, the main thing is to prepare it with love, and then any dish will turn out very tasty and appetizing, which will delight all members of your family.

Now that supermarket shelves are replete with an assortment of jars of preserves, many housewives still continue to make their own preparations for the winter. And not without reason, because no matter how much the manufacturers promise us that their preserves are as tasty as home-made ones, still real home-made preserves, prepared by the housewife for the winter with love and care for loved ones, cannot even be compared with “store-bought” ones.

Cookbooks, the Internet and other sources offer a wide variety of recipes for winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and sealed in a bottle, to whole dishes: squash caviar, vegetable salads, adjika.

Many housewives prefer unusual, intricate recipes with which they can surprise loved ones and guests. One of these types of preserves that are prepared for the winter are salads and lecho.

Lecho is a tasty and very impressive dish that will perfectly diversify the winter table.

It is generally accepted that lecho is a recipe from Bulgarian cuisine. And most housewives associate it with a salad of sweet bell peppers of different colors, drenched in tomato sauce. But this is not entirely true: in fact, lecho is a dish of Hungarian cuisine. But it is prepared by housewives in different countries; it is especially loved in Europe. The recipes differ from each other: for example, Hungarian lecho contains not only vegetables, but also smoked meat; in Russia the recipe was adapted to those products that are more accessible to us: sweet peppers, carrots, onions, tomatoes; France has its own analogue of the dish - ratatouille.

Although lecho is indeed, to some extent, a salad, only its winter version. We will look at the most famous options for preparing this tasty and healthy salad.

Lecho recipes from all over the world

It should be noted that no matter what recipe for preparing lecho for the winter you choose, there is one nuance common to all recipes: immediately after the lecho is ready, it must be poured into pre-sterilized jars and rolled up. Therefore, it is advisable to either prepare the jars in advance or do it while the dish is being prepared. Then you need to wrap each jar until it cools completely. And now it’s time to familiarize yourself with the variety of lecho recipes for real housewives, which you can prepare for the winter.

Delicious lecho for the winter - a recipe that will lick your fingers

Every housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I’m sure you will like the appetizer. You can eat it as a separate dish or serve this lecho as a side dish, in any case you will lick your fingers.

Required set of ingredients:

sweet peppers and tomatoes - each 2 kilograms
sunflower oil - 150 gr
sugar - 100 gr
salt - 50 gr
table vinegar - 2 tsp.

I clean the peppers from tails, seeds, partitions, and cut them into rings of about 1.5 cm.
I put the tomatoes through the food processor, they should turn out to be a homogeneous mass, and pour them into the pan. Add sugar, salt, pepper rings, vegetable oil, vinegar and mix well.
I put the saucepan on medium heat, cooking takes 30-40 minutes, stirring from bottom to top from time to time. The peppers will sink lower to the bottom of the pan as they cook.
I do not sterilize the jars, but burn them in the oven. Before burning, I wash the jars, dry them slightly, place them in a cold oven, turn the temperature up to 200 degrees, and leave them for 15 minutes. I think it’s faster this way, and it’s guaranteed that all sorts of microbes die.
I transfer the hot lecho into cooled jars, seal them with boiled lids, turn them over, and wrap them in something warm.

My tips

In all recipes I indicate sweet peppers in their pure form, that is, already peeled, this means that you need to purchase or take your own grown ones by 300-400 grams more. The same applies to other vegetables; the unpeeled ones will require a little more.
I always try to write on the jars the date of preparation and funny notes about what happened on that day. In winter, it’s great to remember this day when this preparation was prepared, and it’s so convenient.
In winter, I often use lecho for preparing winter food - in borscht, soups, for meat, and lecho gravy will flavor any dish.
The ideal lecho tastes sweetish, a little salty and slightly sour, so try and use your own measure, salt, sugar, vinegar.
The signal that the lecho is ready is actually not the time indicated in the recipes, but the state of the pepper’s boiling; if it’s cooked, then our preparation is ready.
Lecho is in many recipes, but in almost all of mine it is not sterilized, but sealed hot. Treat this moment responsibly - when pouring into containers, the stove must continue to work under the workpiece, maintain the boiling point when pouring into jars. The containers should not be underfilled; squeeze all the oxygen out of them. A well-filled jar should be rolled up immediately. If everything is done according to the rules, the blanks will not explode.
A properly rolled pepper is not just a translation of food, it is truly a delicious dish, a wonderful side dish in winter, the gravy itself is very tasty, can be drunk, or can be used to prepare first and second courses.

Lecho in tomato juice for the winter

For this recipe, purchase your favorite tomato juice. I don’t use salt, because usually manufacturers salt the juice; you can add salt to your taste.

favorite tomato juice - 2.5 liters
sweet peppers - 2 kg
sugar and sunflower oil - a glass each
salt - 2 tbsp. l
table vinegar, 9% - 1 tbsp.

Cut the peeled pepper into 4-6 large pieces.
Mix tomato juice with vegetable oil at the same time, add sugar, salt, vinegar, bring to a boil.
The first signs that the juice will boil have appeared, these are bubbles on its surface. Place the prepared pepper parts into the pan and boil for 40 minutes.
Place the hot mass in a sterilized container, roll it up, wrap it in a warm cloth, and keep it until completely cooled. Store refrigerated.

Lecho with tomato

sweet pepper - 4 kg,
tomatoes - 2 liters of ripe soft tomatoes,
sugar - 2 cups without slides,
vegetable oil - 180−200 g,
vinegar 9% - 250 gr.

Make a tomato filling with the addition of sugar, oil and vinegar, add salt and boil. Place coarsely chopped peppers in it and boil for 40-45 minutes. Place in a clean container, pour in the filling in which the pepper was prepared, twist, and keep wrapped until cooled.

Tomato and pepper lecho with garlic "Generous Summer"

Prepare:

sweet peppers and tomatoes - 1 kg each
garlic cloves - 3 pcs.
onions - 3 heads
sunflower oil -70 gr
Bay leaf
salt - 1 tsp.
black pepper - 3 peas
sugar-75−80 gr
table vinegar - 10 gr.

Chop the pepper, garlic and onion into thin strips.
Grind the tomatoes into a homogeneous mass using a blender (you can use a meat grinder).
Place everything in a saucepan, add water to cover all the vegetables, and place on the fire.
Salt, add bay leaf, pepper, sugar.
I don’t close the lid and simmer over low heat for about one hour.
Next, I pour vinegar, mix and pack it into clean jars, trying to fill it as full as possible so that there is no room for air. Air reduces the shelf life of the product.

Green tomato lecho for the winter - recipe

Required products:

peppers, green tomatoes, onions - each 1 kg
vegetable oil - 4-5 tbsp. l
garlic cloves - 6 pcs.
salt - 1 tbsp. l
sugar - to taste (100 g)

Cut peeled vegetables into medium cubes - peppers, tomatoes, onions.
For 12-15 minutes, fry the onion until lightly browned, add pepper and green tomatoes to it, add salt and sugar.
After boiling the vegetable mass for 5 minutes, add chopped garlic. Cook vegetables for 20-25 minutes.
We don’t remove it from the stove, but immediately fill the jars with boiling lecho, close them with airtight lids, turn them over, and wait for them to cool.

Here is another lecho recipe, my recipe with my favorite homemade taste. It's very easy to prepare.

I take tomatoes (3 kg), grind them with a meat grinder, and boil them for about 20 minutes over low heat. I cut into 1.5 kg strips. sweet peppers, add to the boiling mass, pour in 0.5 cups of sunflower oil, salt (2 tbsp.), add 200 g. sugar, continue cooking for about 20 minutes. At the end of cooking, I pour 0.5 cups of table vinegar into the canned food.

Bulgarian lecho - recipe

Required:

red peppers, bell peppers - 3 kg
tomatoes - 2 kg
garlic - 2 small heads
hot pepper - 1 pod
greens (dill, parsley) - each bunch
vegetable oil - 250 gr
vinegar 6% - 125 gr
sugar - 4 tbsp. with a small slide
salt - 1.5 tbsp. l.

Shred the bell peppers into long pieces.

Mince the garlic, hot peppers, tomatoes using a meat grinder, and chop the greens with a knife. By the way, it’s great to take greens for preparing any kind of lecho. Now, there is enough parsley and dill, their price is low, and in winter the greens are worth their weight in gold, and besides, they are so useful in the cold season.

Combine all components at once, pour in a mixture made from oil, vinegar, salt, sugar, and boil for 30-35 minutes. Place hot in glass containers and screw.

You need to take 5 kg. ripe tomatoes - 3 kg. peppers, cut into strips, apples and carrots 1 kg, 0.4 kg. hot capsicum, garlic if preferred, sunflower oil.

Grind the vegetables, with the exception of sweet peppers, in a meat grinder, mix and add to the peppers, chopped into strips, add salt to taste, add oil, boil for 50 minutes, place in containers, screw. You can leave the sweet peppers uncut and pass them along with all the ingredients; what comes out is not lecho, but a spicy seasoning.

tomatoes - 2.5 kg
peppers - 1.5 kg
carrots - 0.6 kg
sugar, vegetable oil - every ½ cup
salt - 30 g
table vinegar-100 gr

Grind the tomatoes with a food processor (meat grinder), chop the peppers into strips, grate the carrots on a large-mesh grater, combine together, boil for about an hour, twist immediately until they cool down.

Products: 3 kg. tomatoes, 1 kg each; carrots, onions, 2 kg. peppers

Cut the onions, tomatoes, peeled peppers into strips, chop the carrots on a coarse grater, mix, pour in a mixture consisting of 1 faceted glass of sugar, 1.5 tbsp. salt, 1.5 tbsp. sunflower oil, 1.5 tbsp. table vinegar, boil for 20 minutes. Straight from the heat, place them in containers while still hot and screw them in. Yield: 11 0.5 liter jars.

You will need 5 kg. peppers, 3 kg. tomatoes, 1 kg. onions, 50 gr. salt, 10 tbsp. sugar, 10 allspice peas, 10 pcs. carnations.

Grind the tomatoes with a meat grinder, 30 minutes. Boil them down.
Cut the pepper into long strips.
Fry the onion chopped into half rings.
Salt the boiled tomatoes, add sugar, add strips of peppers, and boil for 30 minutes. At the end of cooking, add fried onions. Place the lecho while boiling and screw it on immediately.

Cut peeled sweet peppers into slices.

Then take tomato paste and dilute it with water in a 1:1 ratio. For every kg. take 1 kg of tomato paste. chopped pepper, 50 gr. sugar, 30 gr. salt, cook for 10 minutes. The not cooled, boiling mixture is packaged in jars, sterilized for 0.5 liters - 25 minutes, liter - 35 minutes.

On store shelves you can admire jars with beautiful labels, but sometimes you wonder if homemade preparations are necessary? As I grew older, I realized that preparing lecho at home for the winter is not a whim at all. This winter preserve can be a decoration for any table because it is natural. Especially if the preparations are rolled using gentle methods, with a minimum of sugar and vinegar, without long heat treatment, and this applies not only to lecho.

Classic lecho recipe - Hungarian

Ingredients:

Green sweet pepper - 1.4 - 1.5 kg.
Onion - 2 heads.
Tomatoes - 600 g.
Pork fat - 80 g.
Smoked bacon - 50 g.
Paprika - 5 g.
Salt - to taste.

Preparation:

Peel the pepper and cut lengthwise into 8 pieces.

Peel the tomatoes and cut into quarters.

Cut the onion into half rings.

Cut the bacon into small cubes and fry it in fat until transparent (it’s more convenient to do this in a saucepan).

Add onion to the bacon. When it turns golden, add paprika, tomatoes, pepper, and salt.

Simmer over high heat until some of the liquid evaporates, stirring occasionally. Cover with a lid, keep the heat low and simmer until done.

The most common winter lecho recipe is Bulgarian lecho.

Products:

Bell peppers of different colors - 1 kg.
Tomato puree - 1 kg.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.

Preparation:

Chop the pepper.

Make a puree from fresh tomatoes: grind them in a blender or through a meat grinder, and then boil the mixture 2-3 times.

Add salt, sugar and pepper. Cook for about 30 minutes, stirring occasionally.

Lecho without vinegar - a quick salad recipe

Ingredients:

Pepper - 2 kg.
Tomatoes - 3 kg (or tomato juice - 2 l).
Carrots - 2 pcs. (large).
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Cloves - 10 pcs.
Hot pepper - 2-3 pods.
Garlic - 300 g.
Allspice - 10 peas.

Preparation:

Cut the pepper into strips, grate the carrots on a coarse grater.

Remove the skins from the tomatoes, grind with a blender or through a meat grinder until pureed.

Mix everything, add spices and bring to a boil. Once it boils, cook for about 10 minutes.

Russian version of the lecho recipe

Pepper - 2.5 kg.
Tomato juice - 1 l.
Carrots - 500 g.
Salt - 1 tbsp. l.
Sugar - 0.5 cups.
Vegetable oil - 0.5 cups.
Water - 0.5 cups.
Vinegar 70% - 1 tsp.
Bay leaf, allspice, to taste.

Preparation:

Mix tomato juice with spices and boil for about 10 minutes, then add bay leaf and sweet peas, cook for another 10 minutes.

Cut the peppers and carrots into cubes, as for a salad, and add to tomato juice and spices and simmer for another 10 minutes.

Original lecho recipes

Lecho "Ogonyok"

Ingredients:

Bell pepper - 1.5 kg.
Tomatoes - 2.5 kg.
Onion - 1 pc.
Garlic - 30 g.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Ground red pepper - 0.5 tsp.
Allspice ground - 0.5 tsp.
Vinegar 70% - 1 tsp.
Bay leaf - 4-5 pcs.

Preparation:

Chop the tomatoes and boil for 10 minutes (until foam appears). Rub the mixture through a sieve to remove the seeds.

Cut the onion into half rings, as for a salad, and the pepper into strips, mix the vegetables with tomato puree.

Add all the spices and simmer over low heat until the pepper softens.

Chop the garlic and add to the vegetables. Pour in 5 tbsp. l. vegetable oil. Remove the bay leaf.

Bring the mixture to a boil, immediately pour in the vinegar, stir and remove from heat.

Lecho recipe “Yummy”

Products:

Red bell pepper - 3 kg.
Green pepper - 1 kg.
Tomatoes - 3 kg.
Vinegar 9% - 0.5 cups.
Sugar - 2-4 tbsp. l.
Salt - 2 tbsp. l.

How to cook:

Grind the tomatoes until pureed.

Cut the pepper into strips or cubes, as for a salad. Add it along with spices to the tomato puree.

Mix everything and bring to a boil. Cook for another 30 minutes.

“Original” step-by-step recipe for lecho

Ingredients:

Pepper - 5 kg.
Tomatoes - 4 kg.
Vegetable oil - 1 cup.
Sugar - 1 glass.
Vinegar 9% - 2 tbsp. l.

Preparation:

Grind the tomatoes. Cut the pepper into strips.

Pour the tomato puree into a saucepan and put on fire. Add salt and sugar to the mixture and bring everything to a boil.

After boiling, add pepper and oil, bring to a boil again and cook for another 30 minutes over medium heat.

Remove from heat, pour vinegar into the pan. Now the lecho is ready.

An unusual and tasty recipe: honey lecho

The “highlight” of the dish lies in the marinade, which gives this dish an unforgettable taste.

Sweet pepper - 5 kg.
Onions - 6-7 pcs.
Tomato juice - 2 tbsp. l.
Vinegar - 100 ml.
Honey - 5-6 tbsp. l.
Sugar - 1 glass.
Salt - 100 g.
Hot pepper - 1 pc.
Vegetable oil - 200 g.

How to cook:

Cut the pepper into strips (can be into 4 parts). Cut the onion into rings, as for a salad.

Prepare the marinade: mix tomatoes, vinegar, honey, hot pepper, salt, sugar, vegetable oil and put on fire. Boil.

Place the vegetables in the boiling marinade and cook for 10 minutes without stirring.

The lecho is ready. Now you can put it in pre-sterilized jars, fill it with hot marinade and roll it up.

Simple lecho recipes for beginners

The simplest recipe: “lazy” lecho

Ingredients:

Bell pepper - 1 kg.
Tomatoes - 3 kg.
Sugar - 1 glass.
Salt - 2 tbsp. l.
Garlic - 3 cloves.
Vinegar 9% - 2-3 tbsp. l.

Preparation:

Prepare the peppers as usual, add 1.5 kg of tomatoes to it and place in a saucepan. You can add 1 glass of water if the tomatoes are not juicy. Put on fire.

Bring to a boil and cook over very low heat for 10 minutes, stirring constantly.

Cut the second part of the tomatoes into cubes and add to the rest of the vegetables. Mix.

Then add sugar and salt and cook for 25 minutes.

Add crushed garlic and vinegar. Cook for another 5 minutes.

Hungarian lecho: simplified version

Products:

Pepper - 3 kg.
Tomatoes - 4 kg.
Onion - 3 kg.
Ground red pepper, salt to taste.
Ground paprika - 1 tbsp. l.
Vegetable oil for frying.

How to cook:

Prepare vegetables as usual.

Fry the onion in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.

Then put it on the fire again for 5 minutes and simmer with pepper over medium heat for 10 minutes.

Add the tomatoes and simmer for another 5-10 minutes, stirring so that the vegetables do not burn.

Turn the heat to minimum, salt the vegetables, add spices and simmer for 10 minutes, covering with a lid.

How to serve lecho

This dish can be served as a whole dish or as a side dish.

In Hungary, it is eaten as a separate dish by stirring eggs in it. This is quite reasonable, since Hungarian lecso usually contains meat products. In Germany, it is served as a side dish for fried sausages, sausages or grilled meat. And in Russia - as a salad with porridge, mashed potatoes or meat. Lecho goes well with rice, buckwheat, wheat porridge, as well as boiled potatoes and french fries. This type of preservation will enhance and enrich the taste of any main dish.

In any case, lecho is a very tasty dish. And its bright appearance will definitely increase your mood and appetite. In addition, it contains vitamins, in particular vitamin C, beta-carotene, and potassium, which are rich in vegetables that make up lecho. But in winter it is very important to eat as many vegetables as possible in order to compensate for the lack of essential vitamins. Home canning is a great help in this matter.

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

In winter, the preparation finds its place on the festive table; it is added to main courses as an additional side dish.

And I like to dip the meat dumpling into a plate of lecho, and then drag the pepper itself onto my tongue to boot. In early spring, we always take this preparation with us on a picnic.

Lecho from bell pepper and tomato for the winter

My friends like to make the preparation with vinegar. for its more stable rich taste and they say: a 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)

Preparing the recipe:

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

Place the missed tomatoes in a cauldron or any other large pan.

Add here: sugar, salt and vegetable oil. Mix everything well and put on low heat so that while it boils you have time to cut the pepper.

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

The whole pepper cut into strips is ready.

By this time our tomatoes were boiling.

Add all the chopped peppers to the tomatoes in the cauldron.

Mix everything well and bring to a boil.

After boiling, turn the heat to low and cook for exactly 20 minutes. During this time you need to stir 2 - 3 times. 5 minutes before the end of cooking, add 100 g of vinegar, mix well and finish cooking.

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

Then 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 the jars over.

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

Tomato and pepper lecho - without vinegar for the winter

This no-vinegar recipe is my favorite.

We will need:

Preparing the recipe:

Cut the peeled and washed pepper into strips.

We chopped the pepper and this is what it looks like.

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

Cut the tomatoes into slices.

We cut 3 kg of tomatoes into 1.5 kg in each plate.

Place one plate of chopped tomatoes over the peppers.

Grate it on a medium grater and add it to the tomatoes and peppers.

Then add sugar and salt. Mix everything well.

Now let this whole mass simmer for 10 minutes over low heat. At the end of 10 minutes, add a second plate of tomatoes.

After this, continue to simmer for another 30 minutes.

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

We're rolling up for the winter.

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

Pepper and tomato lecho - through a meat grinder with carrots

We will need:

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

Preparing the recipe:

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

Bon appetit in winter!

Recipe for lecho from peppers with tomato paste - video

Tomato paste is a great substitute for rolled tomato paste. The preparation will be tasty and aromatic.

As you can see, the recipe is quite simple and tasty. The season is in full swing, hurry up.

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

Check out the classic recipe for preparing vegetables.

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