Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in preparing various dishes. This vegetable is especially good for pickling and inclusion in various preparations for the winter. Together with tomatoes, peppers make up a chic duo called lecho.

This dish of Hungarian cuisine is very widespread. It is popular in almost all European countries. It is served as an independent dish, or used as a side dish for fried pork or sausages. It can also serve as a lecho as an independent dish. In this case, you need to eat it with white bread.

This selection presents a wide variety of lecho options, sometimes including the most unexpected ingredients, but always demonstrating amazing taste.

Lecho from bell peppers, onions, carrots for the winter - step-by-step photo recipe

In Russia, lecho is a popular preparation for the winter, but even in its fresh (hot) form it is very tasty and will allow you to diversify the usual side dishes. This lecho recipe is the simplest, it requires the least amount of labor and time from you.

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

• Sweet pepper: 400 g
• Carrots: 150 g
• Onion: 1 large
• Tomato juice: 700 ml
• Salt pepper:

Cooking instructions

Pepper and tomato lecho recipe

The rating of the most delicious recipes begins with a simple lecho, including a duet of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. This recipe is also good for a family that still lives quite frugally.

Ingredients:

• Bell pepper, already peeled from tails and seeds – 2 kg.
• Ripe and juicy tomatoes – 2 kg.
• Granulated sugar – ½ tbsp.
• Vegetable oil (refined) – ½ tbsp.
• Vinegar – 3 tbsp. l. at a concentration of 9%.
• Salt – 1 tbsp. l. (with a slide).

Algorithm of actions:

1. Before cooking, wash vegetables, trim off the stems and remove the seeds.
2. Pass the tomatoes through the middle grill of a meat grinder or use a more modern and faster device - a blender.
3. Cut the sweet peppers in the classic way - into narrow strips (cut each into 6-8 pieces).
4. Mix the resulting tomato mass with salt and sugar. Fill with oil. Heat until boiling.
5. Place pepper pieces into boiling tomato sauce. Cook for half an hour. Pour in vinegar.
6. All that remains is to pour the lecho into hot (already sterilized) jars and seal with the same sterilized metal lids.
7. Additionally, cover with a warm blanket, rug or at least an old coat at night.

It’s good to open a jar of delicious, mouth-watering lecho in the cold winter - your soul immediately becomes warmer!

Lecho made from bell pepper and tomato paste - preparation for the winter

The following recipe is also intended for beginners and lazy housewives. According to him, instead of ripe tomatoes, you need to use tomato paste, which will reduce the cooking time of the roll by half.

Ingredients:

• Bell pepper – 1 kg.
• Tomato paste – ½ can (250 gr.).
• Water – 1 tbsp.
• Sugar – 3 tbsp. l.
• Salt – 1 tbsp. l. with a slide.
• Vegetable oil – ½ tbsp.
• Vinegar – 50 ml (9%).

Algorithm of actions:

1. Pre-sterilize the jars; you can keep them on a special stand with a hole over boiling water. Can be sterilized in the oven.
2. Prepare the peppers for rolling - peel and rinse. You can choose to cut into strips, slices or bars.
3. Mix tomato paste with water, add salt and sugar. Pour in the oil. Put the marinade on fire. Keep on fire until boiling.
4. Place chopped pepper pieces into the marinade. Boil for 20 minutes. Vinegar line. Boil for another 5 minutes.
5. You can start laying out the lecho in the jars, trying to first distribute the pepper evenly and then add marinade.
6. Seal with lids (metal). Additional sterilization is encouraged.

This pepper is very tasty, the pieces retain their integrity, the marinade can be used to season borscht or prepare sauces.

How to prepare lecho for the winter “You’ll lick your fingers”

The more ingredients included in lecho, the more varied the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in paste form). The vegetables included in the following recipe provide an excellent accompaniment/dancer. The taste of this lecho will truly be finger-licking.

Ingredients:

• Sweet bell pepper – 1 kg.
• Carrots – 0.4 kg.
• Garlic – 5-6 cloves.
• Onions – 3-4 pcs. (large).
• Tomato paste – 0.5 l.
• Water – 1 tbsp.
• Salt – 2 tbsp. l.
• Sugar – 3-4 tbsp. l.
• Vegetable oil – 0.5 tbsp.
• Vinegar – 50 ml. (9%).

Algorithm of actions:

1. First, you will have to work hard to prepare the vegetables for cooking (it’s good that there is no fuss with tomatoes). Wash everything, peel the carrots, remove the seeds from the peppers, cut out the stalk. Peel the onion and garlic. Rinse all vegetables again.
2. You can start slicing. Pepper - in strips, garlic - in small cubes, onion - in half rings, carrots - on a coarse grater. While all the vegetables are placed in different containers, it is more convenient to add them to the lecho.
3. You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
4. Add onion and reduce heat. Simmer for 5 minutes.
5. Add carrots and continue simmering for 10 minutes.
6. Mix tomato paste with boiling water. Add salt and sugar. Stir until dissolved.
7. Place the pepper in a cauldron and pour in the tomato sauce. Make the fire low. Simmer for 30 to 40 minutes.
8. Pour in the vinegar and let sit until the lecho boils again.
9. Place the peppers in jars and pour in tomato sauce. Roll up the lids, which must be sterilized in advance.

This lecho is an excellent substitute for a second course, helping the housewife feed her family nourishingly, tastyly and beneficially for the body!

Recipe for winter lecho from zucchini

Sweet peppers are the main characters of lecho, but nowadays you can find recipes where guests from Bulgaria compete with their local vegetables (usually with a large harvest), for example, zucchini. The total volume of the workpiece increases several times, and the pleasant taste of pepper is preserved.

Ingredients:

• Young zucchini – 3 kg.
• Tomatoes – 2 kg.
• Sweet pepper – 0.5 kg.
• Carrots – 0.5 kg.
• Onion – 0.5 kg.
• Salt – 3 tbsp. l.
• Vegetable oil – 1 tbsp. (or a little more).
• Vinegar – 100 ml (9%).
• Ground hot black pepper.

Algorithm of actions:

1. The process of preparing lecho according to this recipe also begins with preparing the vegetables. Everything is traditional, peel and rinse the vegetables under running water. If the zucchini is young, you don’t have to cut off the skin. Well-ripened zucchini requires removal of the skin and core with seeds.
2. Cut the zucchini and onion into cubes, the former larger, the latter smaller. Cut the bell pepper into strips. Grate the carrots. Grind the tomatoes using a food processor/blender as assistants or, as a last resort, using a meat grinder.
3. It is recommended to lightly fry the onion in vegetable oil, and then add the remaining vegetables and raw tomato puree.
4. Add salt and sugar to the vegetable mixture. Simmer the assortment over low heat. Extinguishing time is 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
5. Pour in the vinegar a few minutes before the end of the stewing process. Glass containers and metal lids will have already been sterilized by this time.
6. All that remains is to quickly put the aromatic and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, displacing the Bulgarian “guests”!

Original cucumber lecho for the winter

Sometimes a large harvest of cucumbers plunges the owners into shock; what to do with them, how to prepare them for the winter? Especially if the cellar is already filled with jars of your favorite salted and pickled beauties. The following recipe helps solve this problem by making a not entirely traditional lecho. Cucumbers, tomatoes and peppers perform almost equally in it, creating an original composition.

Ingredients:

• Tomatoes – 2 kg.
• Fresh cucumbers – 2.5 kg.
• Sweet pepper – 8 pcs. (large size).
• Onions – 4-5 pcs.
• Garlic – 2 heads.
• Vegetable oil – 2/3 tbsp.
• Vinegar (9%) – 60 ml.
• Sugar – 5 tbsp. l.
• Salt – 2.5 tbsp. l.

Algorithm of actions:

1. Wash the cucumbers, cut off the ends of each, and cut into circles.
2. Peel the pepper, onion and garlic, rinse. Cut the onion into rings.
3. Wash the tomatoes, remove the stems.
4. Place tomatoes, garlic cloves, and peppers in a meat grinder.
5. Pour the aromatic vegetable sauce into a cooking pot. Add sugar, salt and oil. Boil.
6. Place cucumber slices and onion rings into the boiling sauce. Bring to a boil again. Leave for 7-10 minutes. Add vinegar.
7. Prepare the jars - wash and sterilize. Sterilize the lids in boiling water.
8. After pouring in the vinegar, let stand for 2 minutes and pour into jars. Additional sterilization is required.

Crispy cucumber slices and the amazing aroma of pepper, together they are power!

Delicious eggplant lecho

Bell peppers usually appear on the markets not alone, but in company with the same southern guests - eggplants. This means that they can perform together in various games. The following recipe will show that lecho with blueberries is healthy and incredibly tasty.

Ingredients:

• Pepper – 0.5 kg.
• Eggplants – 2 kg.
• Tomatoes – 2 kg.
• Salt – 2 tbsp. l.
• Sugar – ½ tbsp.
• Vegetable oil – 1 tbsp.
• Vinegar essence – 1 tsp.
• Hot pepper – 2 pods.
• Garlic – 1-2 heads.
• Dill – 1 bunch.

Algorithm of actions:

1. Stage one - preparing vegetables: peel, remove seeds from peppers, trim stalks. Rinse vegetables in plenty of water.
2. Stage two – chopping vegetables. There are different methods: tomatoes through a meat grinder or blender. Peppers (both sweet and hot) - in strips, eggplants - in bars, garlic - just chop.
3. Stage three – cooking lecho. Mix the ground tomatoes with butter, sugar and salt and boil for 2 minutes.
4. Add both types of pepper to the marinade. Stand for another 2 minutes.
5. Transfer the eggplant bars and chopped garlic to the future lecho. Now cook for 20 minutes.
6. At the end, add washed and chopped dill, as well as vinegar essence.
7. Since this lecho is traditionally prepared in large volumes, it needs to be sealed in sterilized jars and rolled up. Store refrigerated.

Lecho, like no other product, reminds a snow-white winter of a hot summer full of colors.

Cooking lecho for the winter with garlic - aromatic and very tasty preparation

Sweet pepper has a pronounced taste; it tastes good in any dish. But there are gifts from the garden that are ready to compete, for example, garlic. If you combine them together, you get the most aromatic vegetable preparation for the winter.

Ingredients:

• Tomatoes – 3 kg.
• Red sweet pepper – 1.5 kg.
• Garlic – 1 head.
• Sugar – 1 tbsp.
• Salt – 1-2 tbsp. l.

Algorithm of actions:

1. Preparing the garlic will take the most time; you need to remove the husks, peel each clove and rinse everything together.
2. It’s easier with tomatoes: wash them, cut out the stem. Do the same with sweet peppers, only remove the seeds.
3. Crush the garlic. Cut the pepper into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
4. Mix finely chopped tomatoes with sweet pepper and garlic. Place on fire (very low). Cook for 10 minutes.
5. Add the rest of the tomatoes, sugar, and salt to the aromatic vegetable mixture. Stirring constantly, cook for half an hour.
6. Transfer the hot lecho with garlic into hot (already sterilized) jars. Roll up, wrap up.

In winter, open a jar and start tasting lecho, in which the subtle aroma of pepper is mixed with the equally delicious aroma of garlic.

Delicious recipe for lecho with rice for the winter

Many modern women skillfully combine work and housekeeping; preparing for the winter also provides great assistance in this. For example, lecho with rice becomes a full-fledged second course, it no longer requires additional steps, and is good when served cold. If you heat it in the oven or microwave, you get a wonderful vegetable stew with rice.

Ingredients:

• Tomatoes – 3 kg.
• Bell pepper – 0.5 kg.
• Onions – 0.5 kg.
• Carrots – 0.5 kg.
• Rice – 1 tbsp.
• Sugar – 1 tbsp.
• Salt – 1-2 tbsp. l.
• Vegetable oil – 1-1.5 tbsp.
• Allspice.

Algorithm of actions:

1. Rice in lecho according to this recipe is not put in its raw form. First, the cereal must be thoroughly washed. Then pour boiling water over it. Cover tightly with a lid and an additional terry towel.
2. Prepare vegetables. Wash the tomatoes and blanch for a few minutes. Remove the skin, chop finely or pass through a blender. Cook the tomato puree for half an hour (stir it, as it tends to burn).
3. While the tomato puree is cooking, you can prepare the remaining vegetables. Peel and rinse the onions. Cut in half, then cut each half into half rings.
4. Peel the carrots and wash with a brush. Grate.
5. Cut the peppers, cut out the stem of each, remove the seeds, rinse. Cut into slices.
6. Place vegetables (onions, carrots, peppers) in tomato puree and cook for half an hour.
7. Drain the water from the rice and add the cereal to the aromatic vegetable mixture. Add salt, sugar, allspice (ground) pepper, and add oil. Cook for half an hour.
8. Place the lecho into hot, already sterilized jars and seal. There is no need to additionally sterilize in boiling water, although covering it with an old blanket will not hurt.

Even the youngest member of the family, with the help of a jar of such lecho, will be able to provide himself with a full lunch or dinner in the absence of the main housewife.

Lecho with beans for the winter

Another good partner for lecho is beans. White beans look especially amazing against the backdrop of red peppers and the same red tomato sauce. And the product yield is greater than when cooking lecho using traditional technology.

Ingredients:

• Tomatoes – 3.5 kg.
• Bell pepper – 2 kg.
• Beans – 0.5 kg.
• Hot pepper – 1 pc.
• Sugar – 1 tbsp.
• Salt – 2 tbsp. l.
• Oil – 1 tbsp. (vegetable).
• Vinegar – 2-4 tbsp. l. at 9% concentration.

Algorithm of actions:

1. The most important thing is to prepare the beans first because they take a long time to cook. It's best to soak it overnight. The next day, cook (60 minutes is enough).
2. Grind clean, stemless tomatoes through a meat grinder along with hot pepper. Ideally, blanch the tomatoes first and remove the skin.
3. Place the tomato mass on the fire, adding salt and sugar. Cook for 20 minutes, during which time prepare the pepper.
4. Wash, remove the stalk, remove the seeds through the hole. Cut into rings.
5. Simmer the tomato puree with pepper for 10 minutes.
6. Add beans and continue simmering for another 10 minutes.
7. Pour in the vinegar and quickly move on to the process of putting it into sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “hurray”, and a skillful housewife with applause!

A simple recipe for winter treatment without sterilization

Nobody likes additional sterilization, because at any moment the jar can crack, and the tasty, aromatic contents have to be thrown away. In the following recipe, you just need to boil the lecho and seal it, this is what tempts many beginners and even experienced housewives.

Ingredients:

• Tomatoes – 2 kg.
• Pepper – 1 kg (sweet, large).
• Carrots – 0.5 kg.
• Onions – 4 pcs.
• Salt – 2 tbsp. l. (no slide).
• Sugar – 4-5 tbsp. l. (with a slide)

Algorithm of actions:

1. Cut the peeled and washed onion into half rings.
2. Wash the tomatoes, without the stalk, cut into cubes (large).
3. Wash the pepper, without seeds and stems, cut into strips.
4. Peeled and washed carrots must be grated (middle holes on a grater).
5. Place the vegetables together and cook over low heat.
6. After half an hour, add salt. Pour in the oil. Add sugar. Cook for 10 minutes.
7. Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
8. Unfold and seal.

Recipe for winter lecho without vinegar

Almost all vegetable salads that are prepared for the winter contain vinegar. But the following recipe is special - it is intended for those who cannot stand the smell of vinegar, but dream of lecho. In addition, such a dish can be safely included in the diet of the younger generation.

Ingredients:

• Tomatoes – 3 kg (preferably meaty).
• Bell pepper – 1 kg.
• Coarse salt – 1 tbsp. l. with a slide.
• Granulated sugar – 3 tbsp. l.
• Greenery.
• Garlic.
• Spices and seasonings.

Algorithm of actions:

1. Wash the vegetables, remove the stems, and remove the seeds from the peppers.
2. Divide the tomatoes in half, cut some finely, and the other into large slices. Cut the peppers as desired.
3. Mix pepper pieces with finely chopped tomatoes. Send to stew.
4. After 15 minutes, put the second part of the tomatoes into the lecho.
5. After another 15 minutes, add aromatic herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Leave on fire for 5 minutes.
6. Prepare jars, preferably half-liter jars. Sterilize and let dry.
7. Spread the lecho hot. Roll up.

This lecho does not contain vinegar and is well stored in the cellar (refrigerator).

Green lecho for the winter

Traditionally, when hearing the word “lecho,” everyone imagines a jar with fiery red contents. This next recipe may be quite surprising because it uses red tomatoes and green bell peppers, but the combination is even more colorful than the usual recipe. At the same time, this lecho tastes amazing.

Ingredients:

• Green bell pepper – 2 kg.
• Tomatoes – 1 kg.
• Onions – 3 pcs. small size.
• Carrots – 2 pcs.
• Chili (pepper) – 1 pc. (spicy lovers can take more).
• Salt – 1 tbsp. l.
• Sugar – 1.5-2 tbsp. l.
• Vegetable oil – ½ tbsp.
• Vinegar (9%) – 3-4 tbsp. l.

Algorithm of actions:

1. Prepare raw tomato puree, that is, wash the tomatoes, trim the stem, and chop (help: blender or meat grinder).
2. Send the prepared green pepper here, wash it first, trim the stalk, remove the seeds. Cut into strips.
3. Wash the chili pepper without the stem, chop it, and add it to the tomatoes and bell pepper.
4. Cook for 10 minutes. Pour in the oil, add finely chopped onions, grated carrots, salt and sugar.
5. Cook for 20 minutes. Pour in vinegar.
6. Almost immediately you can put it in sterilized jars.

Fast, tasty, beautiful and preserving vitamins!

How to easily cook lecho in a slow cooker

In recent years, the process of preparing vegetables for the winter has become easier and easier, with household appliances coming to the rescue - blenders, food processors. Another important assistant is a multicooker, which will do an excellent job of preparing lecho.

Ingredients:

• Bell pepper – 1.5 kg.
• Tomatoes – 1.5 kg.
• Salt – 4 tsp.
• Sugar – 6 tsp.
• Vegetable oil – ½ tbsp.
• Vinegar 9% – 2 tbsp. l.
• Peppercorns – 10 pcs.

Algorithm of actions:

1. Wash the pepper, cut in half, remove the stem and seeds. Cut each half into several more pieces.
2. Wash the tomatoes, trim the stem. Blanch in boiling water. Remove the skin (it comes off easily after blanching). Grind the tomatoes into puree using a blender.
3. Place peppers in a slow cooker and add tomato puree. Add the rest of the ingredients here, except vinegar. Simmer for 40 minutes ("Stew" mode).
4. Add vinegar, let stand for 5 minutes. Can be placed in sterilized containers (ideally half a liter).
5. Cork. Once completely cooled, store in a cool place.

All we have to do is wait for a snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the multicooker!

As you can see from the recipes given, you can add almost all vegetables growing in the country or in the garden to lecho. But there are two main ingredients - tomatoes and peppers.

Tomatoes should be very ripe and fleshy. It is recommended to either finely chop or puree using a blender.

You can first blanch the tomatoes and remove the skin, this will make the lecho tastier. Some recipes suggest dividing the tomatoes in half, making puree from one half, and leaving the other half in pieces.

Almost all recipes suggest not to carry out additional sterilization. Simply boil, place in sterilized jars and seal immediately.

Most recipes contain vinegar, some contain vinegar essence. With the latter, you need to exercise extreme caution, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

In general, the duet of tomatoes and peppers in lecho is wonderful, but everyone certainly remembers: in life there is always a place for heroic deeds, and in the kitchen for a culinary experiment!

Lecho originally appeared in Hungary as a vegetable side dish, and in Hungarian “lecso” means ratatouille. In the classic version, it is prepared from bell peppers, tomatoes and onions. But its incredible popularity has led to the emergence of many different options for its preparation. And this is very wonderful, since every housewife will find her favorite recipe.

And to determine which lecho recipe is most suitable for you, you need to try preparing several and choose the most delicious options for yourself.

We'll start with a simple classic recipe with only two main ingredients - bell peppers and tomatoes. But despite its simplicity and lightness, the snack turns out incredibly tasty. Therefore, if you do not want to spend a lot of time on preparations, then pay attention to this recipe.

Ingredients:

• tomatoes - 2 kg
• sweet pepper - 2.5 kg
• sugar - 1/2 cup
• salt - 1 tbsp. l. (with a slide)
• vinegar 9% - 2 tbsp. l.

We need to grind the tomatoes in a blender, the result is a thin mass. Pour it into a saucepan, and we will cook the lecho in it.

Add salt and sugar, mix well and place the pan on the stove. Bring to a boil over low heat.

Take your time and do not turn on the stove on high heat, otherwise the lecho on the bottom may burn.

When the tomato mixture boils, add vegetable oil.

We need to cut the sweet pepper into small pieces.

Try to choose thicker, meatier peppers for lecho, then you will feel it much more clearly in the finished dish.

After the tomato mass boils, add the peppers to the pan as well. Cover with a lid to make it boil faster, and after boiling, cook for 30 minutes over low heat.

The jars in which we will put the lecho will need to be pre-sterilized, and the lids accordingly.

We put the finished lecho into jars, close the lids and turn it upside down.

For me, such a preparation always disappears before the New Year holidays. Try it too.

Lecho made from tomatoes, peppers and carrots - the recipe is to die for

This is my favorite lecho recipe, very rich in its flavor notes, sweet and at the same time spicy. All the ingredients are available, so preparing this recipe will not be difficult.

Ingredients:

• tomatoes - 1 kg
• sweet pepper - 1 kg
• onions - 0.5 kg
• carrots - 0.5 kg
• sugar - 100 gr.
• vegetable oil - 100 ml.
• salt - 1 tbsp. l. (with a slide)
• vinegar 9% - 2 tbsp. l.
• Bay leaf
• black and allspice

In this recipe we will also be chopping tomatoes. To do this, remove the stems of the tomatoes and cut them as desired. Place the tomatoes in a saucepan and grind them directly in it with an immersion blender to a pulp.

Place the pan on the stove, add salt, sugar, a couple of bay leaves and allspice. If desired, you can add black peppercorns. Bring the whole mass to a boil and cook for about 20 minutes, stirring occasionally so as not to burn. You can remove the bay leaf at this point, although I sometimes leave it on for added flavor.

Prepare the onion, cut it into small cubes. Fry it in a frying pan in vegetable oil. Fried onions add a special sweetish taste to our dish.

Grate the carrots on a coarse grater, and when the onion becomes translucent, that is, almost ready, add the carrots to the frying pan with the onions. Stir constantly and fry over low heat until cooked. Place vegetables in tomato mixture.

Cut the bell pepper into small pieces and place it in a pan with other vegetables. To bring the whole mass to a boil, cover the pan with a lid, and after boiling, simmer for about 20 minutes. Don't forget to stir a couple of times.

Just before the end of cooking, add vinegar, bring to a boil again and the dish is ready. Place the lecho in clean jars and cover with sterilized lids.

Place the jars in a pan of boiling water and sterilize each jar for 10 minutes (this is the time for 0.5 liter jars).

Before placing the jars in a pan for sterilization, place a towel or any cloth on the bottom for softness.

Cucumber lecho - an incredibly tasty appetizer

Since my childhood, lecho was perceived only from bell peppers and tomatoes. And much later I learned that there are a huge number of variations of this wonderful dish. I suggest you try it with cucumbers too, it’s very tasty. Moreover, there are a lot of cucumbers this year.

A simple recipe without sterilization of bell peppers and tomatoes

This is one of the simplest recipes, similar to the first classic lecho recipe. The name without sterilization does not mean at all that we will not take care of the long-term preservation of our supplies. Jars with blanks, if you want to store them for a long time, must be sterilized. The only difference is that in this recipe we will simply sterilize the jars and lids in advance, and then we will not need to boil them along with the contents. And vinegar also serves as a preservative.

Ingredients:

• tomatoes - 2 kg
• sweet pepper - 3 kg
• vegetable oil - 250 ml.
• sugar - 200 gr.
• salt - 2 tbsp. l.
• vinegar 9% - 100 ml.
• black and allspice

We sterilize the jars in advance in the oven, over steam or in the microwave. If you cannot choose a sterilization method, perhaps this article will help you.

We traditionally start lecho by preparing the tomatoes. Cut them randomly and chop them. A meat grinder with a fine grid and a blender are suitable for this. Pour the tomato pulp into a saucepan, and we will simmer in it. Add salt, sugar and vegetable oil. Mix everything and put it on the stove. Bring to a boil.

While the tomato mixture is boiling, chop the peppers. First we clean them from seeds and cut them into small pieces or strips, this is not important. After the tomatoes boil, add the chopped pepper.

After boiling, reduce the heat and simmer the vegetables over low heat for 20 minutes.

Try not to overcook the pepper, otherwise it will be tasteless, overcooked and very soft.

All that remains is to put the lecho into sterilized jars and screw it on with a pre-boiled metal lid.

We do not turn the jars over, but cover them with a warm blanket or blanket until they cool completely.

How to cook pepper lecho with tomato paste

Lecho, which consists only of bell peppers, is the easiest to prepare. We buy tomato paste and pepper at the store, that’s all, that’s enough. A minimum of time and products, but the deliciousness is extraordinary.

Ingredients:

• sweet pepper - 3 kg
• tomato sauce - 0.5 l.
• water - 0.5 l.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vinegar 9% - 1/2 cup
• black and allspice

Wash the bell pepper, remove seeds and cut into medium-sized cubes.

Pour water into a large saucepan, add salt, sugar, tomato sauce and black peppercorns.

When the marinade boils, add the pepper and simmer over medium heat for 20 minutes. At the end add vinegar.

Place hot lecho in pre-prepared clean jars. Place the jars in a pan with hot water and sterilize for 15-20 minutes. Lids also need to be sterilized in boiling water.

Close the lids tightly, then cover the jars with a warm blanket and leave until completely cool.

Video on how to make zucchini lecho for the winter

Zucchini lecho has become one of the most popular in recent years. Probably because zucchini adds lightness to any dish, and in combination with peppers and tomatoes, you get an incredibly tasty appetizer.

A simple recipe for garlic arrows

We trim the garlic shoots while the garlic is growing. But under no circumstances do we throw them away, but rather prepare new and very tasty dishes. For example, lecho made from garlic arrows is very suitable for both potatoes and meat dishes. Shall we try?

Ingredients:

• garlic arrows - 1 kg.
• carrots - 0.5 kg
• sweet pepper - 300 gr.
• onions - 300 gr.
• tomato paste - 5 tbsp. l.
• vegetable oil - 1/2 cup
• water - 1 liter
• sugar - 2 tbsp. l.
• salt - 1 tbsp. l.
• vinegar 9% - 1 tbsp. l.
• ground black pepper

Wash the garlic arrows and cut into small pieces. We remove the seals and select only the even parts. Place the arrows in a saucepan, add 0.5 liters of water and bring to a boil. Cook for about 10 minutes.

Tomato paste should be diluted with the remaining 0.5 liters of water, stir well and pour into a pan with garlic arrows. At this stage, add salt, sugar and black pepper. Spicy lovers can add chili pepper, but this is not necessary. Cover the pan with a lid and simmer for 5-10 minutes.

Cut the sweet pepper into cubes and then add to the vegetables. Mix everything well and add vegetable oil. Cover the pan with a lid and leave to simmer again for 5-7 minutes.

Add vinegar and simmer for another 5 minutes. That's it, now the dish is ready.

You can put it in pre-sterilized jars, or you can boil the jars of lecho in a saucepan for 10 minutes.

So, today we got acquainted with only 7 recipes for lecho for the winter. In fact, there are many more of them, all without exception, tasty and affordable for any family.

Homemade eggplant lecho for the winter - “Desyatochka”

We can’t ignore everyone’s favorite eggplants. They have become very popular lately; there are a huge number of dishes made from blue ones. Today I will share only one recipe for lecho, and on my website you can also read how to marinate it so that it tastes like mushrooms or very tasty recipes.

Why is this blank also called ten? — Yes, because most of the ingredients are 10 pieces each.

Ingredients:

• eggplants - 10 pcs.
• onions - 10 pcs.
• sweet pepper - 10 pcs.
• tomatoes - 10 pcs.
• garlic - 10 cloves
• black peppercorns - 10 pcs.
• allspice - 5 pcs.
• bay leaf - 3 pcs.
• sugar - 1/2 cup
• salt - 2 tbsp. l. (without slide)
• vinegar 9% - 1/2 cup
• vegetable oil - 1 cup

It is advisable to take ripe, fleshy tomatoes for this dish. Remove the stems from the tomatoes, chop them coarsely and grind them using a meat grinder or blender.

Prepare the remaining vegetables. Cut the eggplants into cubes, quite large. Although, if you like it smaller, cut it however you like.

We select the seeds from the pepper and cut the pulp into medium cubes.

Take red and yellow peppers, then the preparation will become brighter and more beautiful.

I also chop the onion quite coarsely, and just cut the garlic cloves in half.

To prepare lecho we need a large saucepan. Place it on a heated stove, pour vegetable oil on the bottom and lightly fry the onion. Next, throw in the chopped peppers and eggplants.

Now pour the prepared tomato puree over the vegetables.

Now add salt, sugar, seasonings (bay leaf, black and allspice). Cover with a lid and simmer over low heat for about half an hour. Stir occasionally so that the mixture does not burn on the bottom of the pan.

5 minutes before cooking, add garlic to the pan. Let's simmer a little more. And at the very end, add vinegar.

All that remains is to put it in pre-sterilized jars and roll up the lids, which also need to be boiled.

I think we did a great job. Now in winter we will enjoy vegetable delicacies.

The end of summer, the beginning of autumn is the time for preparations. And many housewives work tirelessly in the kitchen to preserve the gifts of the garden and please their family with delicious dishes.

I wish you inspiration in the kitchen, new recipes and gratitude from your loved ones.

And if you like the recipes, share them with your friends.

We need: 1 tbsp = 250 ml

• 2 kg tomatoes, net weight
• 2.5 kg sweet bell peppers
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. Sahara
• 1 tbsp. with a heap of salt
• 30 pcs black peppercorns
• 1 tbsp. vinegar 9%

Preparation:

1. Wash the tomatoes, remove the stems, cut out spoiled areas and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin before doing this.

2. Place a saucepan with twisted tomatoes on the fire, add sugar, salt, stirring, cook until it boils, 15-20 minutes.

3. Peel the bell pepper from seeds and cut into pieces to suit your taste: squares, slices, strips. Place in tomato sauce and boil (after boiling) for 20 minutes, then add peppercorns and vinegar, stir, boil for 5 minutes.

4. Place lecho in sterilized jars and roll up the lids. Upside down and covered , leave to cool.

Kuban lecho with garlic

We need:

• 2 cans of 380 grams of tomato paste
• 300 g garlic
• 5 kg bell pepper
• 250 g sugar
• 300 g vegetable oil
• 100 g salt
• 1 bundle parsley
• 200 g 6% vinegar

Preparation:

1.Dilute tomato paste in 0.7 liters of water and put on fire.

2. Peel and chop the garlic as desired, and put it in the tomato.

3. Add sugar, salt, vegetable oil to the tomato, stir and bring to a boil.

4. Chop the parsley and add to the mixture.

5. Peel the bell pepper and cut it into slices, and when the tomato mixture boils, throw it in. Pour vinegar into the mixture and cook for 20 minutes until the pepper becomes soft , but it won't boil over.

6. Pack into sterilized jars, roll up and cover warm until cooled.

Delicious lecho for the winter, proven recipe

We need:

• 2 kg tomato
• 3 kg sweet pepper
• 10-12 pcs. onions
• 1 tbsp. vegetable oil
• 1 tbsp. Sahara
• 100 ml 9% table vinegar
• salt to taste

Preparation:

1. Prepare the jars: wash and put in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.

2. We pass the tomatoes through a meat grinder (with or without skin), season with sugar, salt, vegetable oil, mix and put on fire to heat up.

3. Peel the onion and cut it as desired: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil and cook for 1-2 minutes.

4. Peel and cut the pepper into strips and add to the tomato mass. Boil for 15 minutes, the pepper should be soft. Add vinegar and stir.

5. Transfer to jars and roll up.

Real lecho in Hungarian

1st option

We need:

• 3 kg sweet bell peppers
• 1 kg tomatoes
• 3-4 carrots
• 4 onions
• 1 head of garlic
• 50 g pork lard
• 1 tbsp. dried paprika
• 3 tbsp. white wine vinegar, peppercorns)
• 2 tbsp. salt, with a slide
• 2 tbsp. sugar, to taste
• 1 bunch of greens
• 1-2 pcs bay leaf

Preparation:

1. Peel the onion and chop it into rings.

2. Cut the lard into cubes and fry until cracklings are formed, and fry the onion in this fat until transparent.

3. Peel and cut the carrots into circles, mix with paprika.

4. Wash the peppers, remove seeds and cut into strips 1 cm thick.

5. Scald the tomatoes with boiling water, remove the skins and place with the rest of the vegetables in a saucepan, simmer over low heat for 30 minutes.

6. Peel the garlic and pass through a press, place it in a saucepan with the peppers.

7. Add wine vinegar, salt, sugar to this, stir, add bay leaf and simmer under the lid for 9 minutes. We taste what is missing, salt and sugar, add. Decorate the finished lecho with greens. The lecho can be eaten immediately, or you can boil it for another 5 minutes, with herbs and roll it into jars.

2nd option

We need: 1 tbsp = 200 ml)

• 1 liter of water
• 200 g vegetable oil
• 200 g 9% vinegar
• 2 tbsp. salt
• 5-6 tbsp sugar or 5-6 tbsp. with a pile of honey
• 1 head of garlic
• 20-30 peppercorns
• 4 kg peeled pepper

Preparation:

1. Cut the pepper into slices or squares.

2. Pour water, vegetable oil, vinegar, salt, garlic cloves, allspice into a saucepan, stir, season with honey and bring to a boil.

3. Place pepper into a boiling solution in portions, in three batches, first the first batch, bring to readiness, remove to a bowl and add another portion, and so on. After this, put all the portions back into the pan with the syrup and simmer, covered, until the pepper is translucent for 10 minutes.

4. Pack into jars and roll up.

Lecho "Pepper"

We need:

• 2.5 kg tomatoes
• 1 kg sweet pepper
• 1 piece of onion
• 1.5 tsp. salt
• 2 tbsp. Sahara
• 3-4 pcs bay leaves
• 3-4 pieces of garlic cloves
• 1 piece hot pepper
• 0.5 tbsp. vinegar 9%
• 3 tbsp. unrefined vegetable oil

Preparation:

1.Pass the tomatoes through a meat grinder and put on fire. Boil for 15 minutes.

2. Finely chop the peeled pepper into slices, the onion into half rings, the garlic into slices, and chop the hot pepper.

3. Place pepper, onion, and garlic into the tomato mass. Add salt, sugar, hot pepper and bay leaf. Bring to a boil, remove the bay leaf, add vegetable oil and vinegar. Mix everything and put it in jars , roll up.

Lecho according to a recipe from my grandmother’s piggy bank

1st option

We need: for 15 pieces 700 g jars

• 5 kg tomato
• 3 kg sweet, green and red peppers
• 2 kg onions
• 2 kg carrots
• 2-3 starts of parsley
• 200 g sugar
• 200 g vegetable oil
• 100 g vinegar 9%
• salt to taste

Preparation:

1. Tomatoes and greens, cut finely, carrots into slices, other vegetables into strips.

2. Place on the fire and boil for 20 minutes, then pack into jars and roll up.

2nd option

We need:

• 2 kg tomato
• 1 tbsp. vegetable oil
• 1 tbsp. Sahara
• 2 tbsp. salt
• 5 large carrots
• 1 tsp acetic or citric acid

Preparation:

1.Pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, place on the stove, stirring, and bring to a boil.

2. Grate the carrots on a coarse grater and add them to the tomato mixture, boil for 15 minutes.

3. Peel the pepper from seeds and throw it into the tomato, boil for 15 minutes.

4. 5 minutes before the end of cooking, add acetic or citric acid. Transfer to jars and seal tightly.

Bulgarian lecho from home recipes

We need:

• 2.5 kg bell pepper
• 2-3 pieces of hot pepper
• 1 tbsp. water
• 1 tbsp. vinegar essence (diluted)
• 2 liters of tomato juice
• 1/2 tbsp. vegetable oil
• 2 tbsp. salt
• 150 g sugar

Preparation:

1. Peel the pepper from seeds and cut it as desired as you like.

2. Finely chop the bitter pepper.

3. We dilute the vinegar essence with water.

4. Pour tomato juice into a saucepan and put on fire. Add lean butter, salt, sugar to it, bring to a boil and cook for 10 minutes.

5. Add chopped bell and bitter peppers here, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, add vinegar essence and stir.

6. Transfer the finished lecho into jars and roll up.

Bon appetit!

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

Secrets of preparing classic lecho

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

Tip 1. Choose the “right” vegetables.

Only ripe, strong, undamaged, fleshy and elastic tomatoes are suitable for lecho. Bell peppers should be large, dense, juicy, without dark spots, flabby or overripe areas. If you decide to use regular tomato paste instead of tomatoes (this is not recommended, but allowed), then buy a high-quality product and do not save money on it, otherwise you will spoil the taste and appearance of the dish. Use fresh or dried aromatic herbs - basil, cilantro, parsley, marjoram and thyme. Interestingly, thanks to dried vegetables, lecho is stored longer than an appetizer prepared with fresh herbs.

Tip 2. Cooking steps: fast and tasty

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

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

Tip 3. Additional additives.

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

Tip 4. Quality canning

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

It’s nice to gather around the table with the whole family on a winter evening, open a jar of lecho and remember summer. Homemade snacks are much tastier than store-bought canned food and do not contain chemicals, which is especially important for children. Remember the fruitful summer and enjoy its bright and generous gifts!

The lecho recipe, this classic dish of Hungarian cuisine, has long been popular among housewives not only in its homeland. A bright and fragrant lecho for the winter - it’s simple, universal, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.

Lecho can be called a canned salad, which will preserve the taste of summer and easily replenish the lack of vitamins during the cold season. In different countries it is used as an independent dish, and as a side dish for fried meat, and with white bread or pancakes, and with pieces of smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a dressing for first courses.

How to cook delicious lecho - general rules

This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Some people add more seasonings, others experiment with different vegetables and herbs, others replace the frying pan with a slow cooker...

But there are classic rules of real treatment:

• Choose the brightest, meatiest, and sweetest tomatoes and peppers.
• It is better to peel the tomatoes before cooking. This can be done quickly by cutting their skin crosswise, dipping the fruits into boiling water for a minute, and then immediately into a bowl of ice.
• Try not to let the vegetables boil and turn into mush during the cooking process.
• If you want real taste, fry vegetables not in oil, but in lard.
• Use vinegar in minimal quantities, only for preparing and preserving lecho for the winter, solely to extend its shelf life.
• Classic spices for lecho are paprika, salt and sugar. You can add everything else to your taste (at your own risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme...
• If you add garlic to homemade lecho, keep in mind that if you add it at the beginning of stewing, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of stewing, it will be felt much more noticeable.

A real classic lecho requires only three mandatory products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to suit available or favorite products. Various variations of lecho have appeared: with carrots, eggplants, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and varied recipes for truly delicious lecho and choose the one that will be a hit in your family.

Recipe No. 1 Classic lecho with peppers and tomatoes

You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, rendered lard, paprika, sugar, salt (to taste).

Preparation. Chop the onion and place in a deep frying pan with melted lard. While it is fried over low heat until translucent, remove seeds from the pepper and cut into strips, and peel and chop the tomatoes (can be done in a blender or meat grinder). Add the pepper pieces and paprika to the frying pan with the onion and simmer for 10-15 minutes. After the specified time, add crushed tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.

A few minutes before the end of cooking, stir 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an addition to potatoes, rice or pasta.

On a note! If lecho is prepared exclusively for preservation for the winter, lard is replaced with odorless vegetable oil, and for better preservation of the zakatka, a little vinegar is added (if you overdo it, your zakatka can be called anything, but not real Hungarian lecho, since vinegar greatly distorts the taste ). Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe Lecho with carrots No. 2

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place the onion in a frying pan with heated vegetable oil and fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add bell pepper and simmer for another 15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with eggplant No. 3

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell pepper and cut into large pieces. Cut the eggplants into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add vegetable oil and simmer for another 20 minutes. Add the peppers and eggplants and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with zucchini No. 4

You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Cut the zucchini and onions into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Place the onions and carrots in a frying pan to fry in vegetable oil. Place the zucchini with peppers and tomatoes in a saucepan and add water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Simmer everything together for at least half an hour until thickened, adding vinegar before the end of cooking. Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe Lecho with rice No. 5

You will need: 1 kg bell pepper, 1 kg carrots, 3 kg tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with tomato paste No. 6

You will need: 2.5 kg bell pepper, 1 kg tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Heat tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pepper pieces from the sauce and place in sterilized jars, then fill them to the top with hot sauce. Close with sterilized lids and roll up.

Recipe Lecho with cucumbers No. 7

You will need : 1 kg of tomatoes, 1 kg of cucumbers, a head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.

Preparation. Chop the cucumbers into pieces. Peel the tomatoes and puree in a blender. Crush the garlic in a garlic press or chop finely. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, then add coriander and suneli hops. Stir and simmer for about 10 minutes - the cucumbers should be saturated with flavor, but not become too soft. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe without tomatoes and without cooking No. 8

You will need: 1 kg bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), several black peppercorns, vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Place chopped eggplants, spices, oil and vinegar into a container and leave everything for 3-4 hours at room temperature. After the specified time, place the resulting “soft” salad in sterilized jars along with the resulting liquid. Sterilize the jars in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.

Recipe Lecho with beans No. 9

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Soak the beans in water overnight and boil until tender in the morning. Peel the tomatoes and puree in a blender. Peel the bell pepper from seeds and cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After this, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Spicy lecho No. 10

You will need: 1 kg of tomatoes, 1 kg of bell pepper, a head of garlic, 0.2 kg of carrots, a pod of hot pepper, several buds of cloves, several black peppercorns, paprika, sugar, salt (to taste).

Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large pieces or strips. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and simmer for 10-15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe without oil and vinegar No. 11

You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).

Preparation. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and cut into strips. Chop the garlic very finely. Simmer the tomatoes and garlic for 10 minutes, then add spices and chopped pepper to the mixture and simmer for another 20-30 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with beets No. 12

You will need: 1 kg of bell pepper, 0.7 kg of beets, 0.5 kg of carrots, 0.5 kg of tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).

Preparation. Bake the beets in the oven until soft, then grate them on a coarse grater. Cut the tomatoes into slices. Peel the bell pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate the carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry the carrots in vegetable oil, add parsley and two types of pepper to it. Mix everything, add tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. While hot, put the lecho into jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.

Recipe Lecho-assorted peppers No. 13

You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell and Tarkin peppers and cut into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho-ragu “All vegetables at once” No. 14

You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.

Preparation. Peel the tomatoes, grind half in a blender, chop half into large pieces. Remove seeds from bell pepper and cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. Grate the carrots on a coarse grater. Chop the onion and place in a preheated deep frying pan with vegetable oil. As soon as it turns golden, add all the chopped vegetables and spices there. Mix everything and simmer with the lid open over low heat for about an hour until thickened. Five minutes before cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe for Lecho in the microwave No. 15

You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).

Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large strips. Peel the tomatoes, puree in a blender and place in a multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add pepper pieces. Turn on the multicooker and, without closing the lid, cook on the “Stew” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, add the vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe in two stages No. 16

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation: Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Add half the tomatoes, spices and vinegar to a frying pan with heated vegetable oil. After 10 minutes, add bell pepper and simmer for another 10 minutes. Add the remaining tomatoes and continue to simmer until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Italian Lecho No. 17

You will need: 1 kg of bell pepper, 0.5 kg of canned tomatoes in their own juice, half an onion, 2 tbsp. extra virgin olive oil, ground pepper, sugar, salt (to taste).

Preparation. Remove seeds from bell pepper and cut into large pieces. Finely chop the canned tomatoes. Chop half the onion and place in a preheated frying pan with olive oil. Add chopped peppers, stir, add tomatoes. Simmer covered over low heat for about half an hour - the pepper pieces should soften, but not lose their shape. Turn off the heat, add salt, pepper, sugar, and stir everything gently. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

As you can see, among such a huge variety of winter lecho recipes, you can even get confused. Why not prepare several options at once? Or do you have your own recipe that is truly special and delicious? Be sure to share in the comments!