Cooking lecho with carrots for the winter. Bell pepper lecho with carrots and onions

22.03.2024

Engine

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

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

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

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

This is my favorite option. There is such a combination of products here that the salad will not be very liquid. Therefore, it can also be used as a dressing in some dish. But the most important thing is that this is such a delicious dish that it’s just the right time to get it in winter and serve it along with fried or boiled potatoes.

Ingredients:

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

Preparation:

Attention: all products for preparations are always weighed in their cleaned form!

1. First, let's prepare the pepper, as this is quite labor-intensive work. You need to wash it and cut it in half to remove the seeds. Then grind it the way you like. You can do it in a classic way (with large and long feathers), just in large pieces or small straws. I chose the last option, because it will be easier to eat this way.

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

2. Rinse and dry the tomatoes. Remove the stem and cut into two or four parts depending on their size. Now we need to puree them. To do this, you can use a blender or meat grinder.

Immediately pour it into a large container in which we will prepare the lecho.

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

4. Wash and peel the carrots. We need to grate it on a Korean carrot grater. If there is none, then use a combine or a special knife. You can also simply cut into thin strips.

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

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

8. After time has passed, add pepper and garlic to the boiling mixture. Stir well and bring to a boil. And after it has boiled, cook for about 20 more minutes. And five minutes before readiness, you need to pour in vegetable oil and vinegar.

9. While our dish is cooking, prepare the jars. They need to be washed and sterilized in a way convenient for you: in the microwave, oven or over steam. Pour boiling water over the lids as well.

10. Place the lecho in the jar immediately, while still boiling. Roll up the lids and turn the containers upside down. Wrap it up and leave it to cool. This usually takes about a day.

You can store such a preparation in the cellar, refrigerator or simply in the pantry.

Pepper and tomato lecho - a simple recipe for the winter

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

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

Ingredients:

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

Preparation:

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

2. Cut the tomatoes into two or four parts and put them in a meat grinder or blender. Place the resulting puree on the fire and add sugar and salt. Stir and bring to a boil. Next, reduce it to medium and boil for about 10 minutes.

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

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

5. After time has passed, add vinegar and remove the pan from the heat. Place in pre-sterilized jars and cover with lids.

For such blanks you can use twist caps. They will perfectly preserve our workpiece and at the same time are easy to use.

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

Salad (lecho) for the winter from tomatoes, peppers and carrots

This option is quite unusual, as it contains blue ones. Although there is nothing strange about this. After all, many different products are put into lecho. There are a huge number of ways to do this. And I remind you what we have already done. But there was definitely no such dish there.

Ingredients:

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

Preparation:

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

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

2. Peel the onion and chop it into half rings.

3. The eggplants must also be washed and the ends cut off. We cut them into large cubes. To do this, cut it in half lengthwise, then again. Now we do it as shown in the photo.

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

5. Peel the carrots and grate them on a coarse grater.

6. Let's start cooking. Place a large, deep container on the fire and pour vegetable oil into it. It needs to be heated properly. Then add onions and carrots. Stir and fry until soft. just make sure they don't burn.

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

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

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

Ingredients:

part of the pepper (3 kg);
part of carrots (3 kg);
half a piece of onion (1.5 kg);
head of garlic;
vinegar - cup (220 ml);
vegetable oil - cup (220 ml);
sugar - approximately 8 tablespoons;
salt - 3-4 tablespoons;
tomato juice - three-liter jar;
black peppercorns.

How to prepare lecho with carrots for the winter:

1. Prepare vegetables: remove stems and seeds from peppers, peel carrots, garlic and onions. Wash everything thoroughly.

2. Cut: pepper into slices, onion into slices, grate carrots, garlic into large slices. Prepare tomato juice from tomatoes.

3. Heat vegetable oil in a fairly large frying pan and fry the carrots there.

4. Then mix carrots, onions, peppers, garlic. Pour tomato juice over it all.

5. Add spices, salt, sugar. Cook the lecho over medium heat, stirring constantly.

6. As soon as the pepper becomes soft, pour in the vinegar and simmer for another five minutes.

7. Place the finished lecho with carrots in sterilized jars.

8. Pour water into a large bowl or pan and place a special wooden circle or cloth napkin on the bottom. Set jars with lecho. Light a strong fire.

9. From the moment the water boils in the pan, sterilize the lecho for a quarter of an hour.

10. After this, roll up, turn the cans upside down and wrap in a blanket.

The first sample was taken three days later. And as a result, 4 cans are already missing. This means that I will be canning another batch. When I poured the lecho into jars, there was excess juice left. I poured it into a jar and then used it for borscht and rice with vegetables. It was this juice that gave such a rich taste to the dishes. If you wish, you can roll it up and use it, like I do, for preparing other dishes. There is no need to pour a lot of liquid into the jars; this lecho should have a lot of thickener and a drop of juice.

Bon appetit!!!

Best regards, Oksana (Solina).

Do you want to cook both tomatoes and carrots, but don't know how? Then carefully study our article! In it we will describe in detail the process of preparing this delicious dish, and also offer you several simple and accessible recipes.

Lecho with tomatoes and peppers and carrots

Here is a classic recipe for your favorite. It can be served as a salad or side dish, or you can cook soups or main courses with it.

Ingredients:

Tomatoes - two kilograms.
Bell pepper (can be of different colors) - one and a half kilograms.
Onion - 600 grams.
Carrots - 500 grams.
Salt - three full spoons.
A glass of sugar.
Vinegar 9% - half a glass.

How to prepare lecho from peppers, tomatoes, carrots at home:

Peel the onions and cut into quarters, rinse the tomatoes in running water. Grind the prepared vegetables using a blender, then transfer them to a saucepan and simmer over low heat. Cook the puree for one hour.
Peel the peppers, remove the stems and cut the flesh into strips. Grate the carrots and fry in vegetable oil.
Place the vegetables in a saucepan, add sugar, vinegar, salt and oil. Cook the lecho for another quarter of an hour.

Place the finished snack in clean jars and close with treated lids.

Lecho “Tomatoes, peppers, carrots, onions” for the winter

A simple recipe for Hungarian salad will appeal to those who love vegetable dishes. Its peculiarity is that the appetizer is prepared without adding vinegar.

Products:

Tomatoes - six kilograms.
Bell peppers, carrots and onions - one kilogram each.
Vegetable oil - one glass.
Salt - four tablespoons.
Sugar - a glass.

The recipe for lecho with tomatoes, peppers and carrots is very simple:

Peel and rinse the vegetables.
Grind the tomatoes using a juicer. If you do not have this device, then use a meat grinder or blender.
Grate the carrots, cut the onion into half rings, and cut the pepper into strips.
Place the tomato puree into a cauldron or thick-bottomed saucepan, place it on the stove and bring to a boil.
After this (at intervals of five minutes), add carrots, onions and, finally, peppers.
At the very end, the dish needs to be salted, butter and sugar added.

After half an hour, the lecho can be poured into sterilized jars and rolled up. You can store the blanks in the apartment or in the cellar.

Lecho with apple and hot pepper for dinner

Unusual ingredients for a classic snack will reveal the taste of a well-known dish in a new way. If you want to please your loved ones with delicious vegetable lecho for dinner, then be sure to use our recipe. So, you will need:

Tomatoes - 500 grams.
One large bell pepper.
One medium carrot.
Large onion.
Green apple.
Three cloves of garlic.
100 ml vegetable oil.
100 grams of brown sugar.
A tablespoon of salt.
One spoon of balsamic vinegar.
One eighth of hot pepper.
Bay leaf.

Recipe

Lecho from peppers and tomatoes and carrots is prepared as follows:

Chop the tomatoes as desired and then place them in a saucepan or thick-bottomed pan.
Cut the bell pepper and onion into strips, and the carrots into rings.
Peel the apple from seeds and cut as desired.
Transfer the prepared products to the tomatoes, add sugar, salt and butter.
Peel the garlic and then chop it along with the hot pepper. Send them to the rest of the vegetables.
Stir the products and let them stand for about a quarter of an hour. After this, add bay leaf to them and send to the fire. Cook the lecho until the liquid evaporates, and then add vinegar to taste.

Transfer the finished dish into a jar, let it cool and brew. This appetizer can be served with boiled pasta nests and bacon.

Vegetable snack with rice

If you like to experiment, then prepare an original lecho from tomatoes, peppers, and carrots for the winter. Common snack recipes usually include vegetables, salt, sugar and vinegar. But we suggest adding white boiled rice to them, which will allow you to use the preparations as an independent dish.

Required ingredients:

Tomatoes - three kg.
Onions - one kg.
Bell pepper - one kilogram.
Rice - one glass.
Salt - three tablespoons.
Sugar - a glass.
Vegetable oil - 350 ml.
Vinegar - one tablespoon.

How to prepare lecho for the winter (recipe):

Wash and peel peppers, carrots, tomatoes and onions.
Cut the tomatoes into large cubes, grate the carrots, and cut the onions into half rings.
Transfer vegetables to a large saucepan and stir. Add rice, salt, vinegar, sugar and oil to them.
Place the dish on the fire and boil its contents. After this, cook the lecho for another 50 minutes.

Place the snack in jars and roll up.

Lecho with bacon

Use our recipe and surprise your guests with an unusual aromatic appetizer.

Products:

Bell pepper - 700 grams.
Eggplants - 200 grams.
Tomatoes - 400 grams.
Leeks - two pieces.
Parsley - one bunch.
Garlic - five cloves.
Salt - two teaspoons.
Sugar - one tablespoon.
Carrots - 100 grams.
Smoked bacon - 200 grams.
Ground black pepper.
Hot pepper - optional and to taste.
Vegetable oil - ten tablespoons.

We will prepare lecho from peppers, tomatoes and carrots according to this recipe:

Cut the peeled carrots and eggplant, as well as the pepper into cubes.
Place the vegetables in a thick-bottomed pan and add vegetable oil to them. Fry the food for ten minutes, remembering to stir it periodically.
Place the tomatoes in boiling water for a few seconds, then remove the skins and chop them.
Cut the onion into thin rings, and finely chop the herbs and garlic.
Cut the bacon into cubes and add to the pan with the vegetables. Fry everything together for some more time.
Add processed vegetables to the lecho and simmer the lecho for another 40 minutes.

When the excess liquid has evaporated, place the snack in sterilized jars and close them with clean lids.

Lecho with zucchini

Prepare a delicious and satisfying snack from seasonal vegetables that will delight you and your loved ones all winter long. Lecho made from peppers, zucchini, tomatoes, carrots, and onions is prepared very simply and quickly. For it you will need the following products:

Zucchini, tomatoes and sweet peppers - one kilogram each.
Carrots - 500 grams.
Onions - 200 grams.
Garlic - two cloves.
Vegetable oil - 150 ml.
Vinegar - one spoon of essence, diluted in seven spoons of water.
Salt - 30 grams.
Sugar - one tablespoon.

How to make lecho from peppers and tomatoes, zucchini, carrots? Read the recipe below:

Peel and process the vegetables. Cut carrots and peppers into thin strips. Cut the onion into half rings and the zucchini into cubes.
Scald the tomatoes with boiling water, then peel them and chop them.
Heat a saucepan over a fire, then pour a little vegetable oil into it. Fry carrots and onions until soft.
After a few minutes, add the zucchini and pepper. Simmer the food over low heat for some more time.
Pour the tomato puree and remaining vegetable oil into the pan. Add sugar, salt and chopped garlic. Cook the lecho for another half hour.

A few minutes before cooking, add diluted vinegar to the dish. Place the snack in jars and roll up. Turn the dish upside down and cover it with a blanket until it cools completely.

Lecho with beans

This time we invite you to prepare a hearty appetizer that can be served as a side dish or a meal on its own.

Ingredients:

Dry beans - 500 grams.
Tomatoes - three and a half kilograms.
Sweet pepper - two kilograms.
One hot pepper.
Carrots - 300 grams.
Sugar - one glass.
Vegetable oil - a glass.
Salt and vinegar - two tablespoons each.

So, we prepare lecho from bell peppers, tomatoes and carrots. Recipe:

Soak the beans in cold water in advance, and then boil them until tender.
Peel the carrots, grate and quickly fry in a small amount of vegetable oil.
Pass the tomatoes through a meat grinder, transfer the resulting puree into a saucepan and add sugar to it. Cook the tomatoes for 20 minutes.
Add sweet peppers and carrots cut into strips to the tomatoes. Stir the ingredients and cook for another half hour.
When the specified time has elapsed, add the beans and vegetable oil to the pan. Cook the lecho for another ten minutes.
At the very end, pour in the vinegar and remove the appetizer from the heat.

Pour the lecho into sterilized jars, close them with lids and store them.

Lecho in a slow cooker

The lucky owners of modern kitchen appliances do not have to stand at the stove for long to control the process of preparing a delicious snack. If you want to cook lecho in a slow cooker, prepare the following products in advance:

Tomatoes - one and a half kilograms.
Onions - three pieces.
Bulgarian sweet pepper - 750 grams.
Carrots - 200 grams.
Garlic - four cloves.
Salt - one tablespoon.
Sugar - three quarters of a glass.
Vegetable oil - half a glass.
Vinegar essence - half a teaspoon.

To prepare lecho from peppers and tomatoes and carrots, carefully read this recipe:

Remove the skins from the tomatoes, cut into slices and grind in a food processor.
Peel the carrots, cut into thin half rings or grate (as you prefer).
Cut the bell pepper and onion into small cubes, and pass the garlic through a press.
Place all the prepared vegetables into a multicooker bowl, add sugar, salt and vegetable oil.
Stir the products and turn on the device (select the “Stew” mode).
After an hour, add vinegar essence to the lecho and switch the multicooker to heating mode.

When ten minutes have passed, the snack can be transferred to treated jars and closed with clean lids.

Lecho in Bulgarian

Each country prepares this delicious international dish differently. And we invite you to try an original Bulgarian-style appetizer, the recipe of which is easy to repeat at home.

Products:

Sweet red pepper - two kilograms.
Tomatoes - three kilograms.
Carrots - 350 grams.
Sugar - four tablespoons.
Salt - two tablespoons.
Apple cider vinegar - two tablespoons.
Peppercorns and allspice - five or seven pieces each.
Dried clove buds - four pieces.

Lecho recipe

Cut the well-washed tomatoes into pieces and then beat them in a blender until pureed.
Pour the resulting mixture into a saucepan and bring to a boil over medium heat. After this, reduce the heat to low and cook the tomatoes for another quarter of an hour.
Grate the carrots on the finest grater, and then quickly fry them in a non-stick frying pan in a small amount of vegetable oil. When it becomes soft, send it to cook in tomato puree.
Peel the pepper from seeds and stalks, and then cut it into rings. Transfer the vegetables to the tomatoes in a saucepan.
Using a mortar, grind the cloves and pepper, and then add the spices to the lecho. Add salt and sugar there too.
After 20 minutes, pour vinegar into the pan and cook the dish for a few more minutes.

When the pepper becomes soft, transfer the lecho into jars and roll up.

Lecho with champignons

This time we offer you a not entirely traditional recipe for making everyone’s favorite snack. In addition, pay attention to the method of storing lecho, which also differs from the usual canning. So what products will we need? Take:

Bell pepper - 600 grams.
Tomatoes - three pieces.
One carrot.
Champignons - 300 grams.
Glass of water.
Tomato paste - one spoon.
Salt - to taste.
Butter - 50 grams.

How to cook delicious lecho with mushrooms:

Cut the pepper into strips, peeled carrots into strips, onions into half rings, tomatoes and mushrooms into cubes.
Place the vegetables and mushrooms in a saucepan, add salt and pepper to taste, and tomato paste. Add a piece of butter.
Fill the food with water, cover it with a lid and simmer over medium heat until the pepper is cooked.

When the lecho has cooled, transfer it to a plastic container and close the lid tightly. After this, place the box in a bag and store it in the freezer.

Conclusion

We will be glad if you like homemade lecho made from tomatoes, peppers, and carrots for the winter. The recipes that we have collected in this article are simple and accessible. Now you can prepare several options for great snacks that you will treat your family and friends all year long.

Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. This is a very simple vegetable dish, but very tasty. It’s also not difficult to close bell pepper lecho for the winter. This is one of the easiest preparations, which contains a minimum number of ingredients.

I bring to your attention 7 recipes for lecho made from pepper in sweet and sour tomato sauce. The classic recipe requires only two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or cover vegetables without vinegar. How to do all this - read on.

Don't forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then sterilize over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for 5 minutes, this will be enough. The salad is placed in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and makes a very tasty snack. For the sauce you need to take fleshy tomatoes, preferably cream - they make a thicker sauce. The most delicious lecho made from red pepper, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are fans of this option.

In the classic version, only tomatoes and peppers are taken from vegetables. Next I will write other options that use carrots, onions, and tomato paste.

Ingredients (for 6.3 l - 9 cans of 0.7 l):

cream tomatoes - 3 kg
red bell pepper – 4 kg
sugar - 200 gr.
salt - 2 tbsp.
vegetable oil - 120 ml
acetic acid 70% - 1 tbsp.
allspice peas - 4 pcs.
black peppercorns - 20 pcs.

Cooking method:

1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.

2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.

3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, under no circumstances should you add water; the sauce should be thick and not watery.

4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be the same.

5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.

6.Pour the prepared salad into jars. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the peppers in jars and then pour tomato sauce over them.

7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools completely. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.

Pepper lecho with carrots and onions for the winter

This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.

Ingredients (for 12 l):

bell pepper - 6 kg
tomatoes - 6 kg
carrots - 1 kg
onions - 1 kg
salt - 4 tbsp.
sugar - 0.5 kg
vegetable oil - 0.5 l
vinegar 9% - 200 ml

Cooking method:

1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.

2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce until the sugar and salt dissolve.

3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.

4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.

5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.

How to cook lecho with pepper and tomato paste

This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.

Ingredients (for 3.75 l):

bell pepper - 2.5 kg
salt - 1 tbsp.
sugar - 1/2 tbsp.
vegetable oil - 1/2 tbsp.
tomato paste - 300 gr.
vinegar - 1/2 tbsp.
water - 4 tbsp.
black peppercorns - 6 pcs.
bay leaf - 3-4 pcs.

Cooking method:

1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.

2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.

3.Pour chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the degree of readiness. The pepper should not be too soft, because it will take a little longer to cook in the hot marinade.

4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.

A simple recipe for lecho with tomato juice for the winter

For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it ready-made.

Ingredients:

sweet pepper - 2 kg
tomato juice - 2 l
sugar - 200 gr.
salt - 2 tbsp.
vinegar 9% - 150 ml

Pepper and other spices - to taste.

Cooking method:

1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.

2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.

3.Pour tomato juice with additives into the pan and immediately add pepper, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.

4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. At this point, the Bulgarian lecho is ready. Wait until winter and eat delicious peppers with an equally tasty sauce, which can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for preparing the famous garlic snack is for you.

Ingredients (for 8 l):

fleshy bell pepper - 5 kg
tomatoes - 4 kg
vinegar 9% - 80 gr.
sugar - 1 tbsp.
garlic - 1 head
refined sunflower oil – 120 ml
salt - to taste

Cooking method:

1.As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Grind the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

2. Wash the pepper thoroughly, remove the stem, seeds and membranes. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin and boil.

3.Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, and vegetable oil. Cook for 15 minutes.

At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.

4.After 15 minutes, add the garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out to be a moderately thick snack, very tasty and aromatic.

The most delicious lecho made from bell peppers and eggplants

Eggplant goes well with sweet peppers. This dish, stewed in tomato, will be relevant both in winter and summer.

Ingredients (for 5-6 l):

tomatoes - 3 kg
eggplants - 10-12 pcs. (depending on size)
bell pepper - 12 pcs.
garlic - 1 head
hot chili pepper - 0.5 pcs. (taste)
vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
sugar - 0.5 tbsp.
salt - 1 tbsp.
vegetable oil - 0.5 tbsp.

Cooking method:

1. Wash all vegetables. Cut the tomatoes into 2-4 parts and grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.

2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.

If you wish, you can pre-fry the eggplants over high heat, not until cooked, but until lightly crusted.

3. While the eggplants are standing and the tomato is cooking, sterilize the jars and lids.

4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer covered for half an hour.

5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.

Lecho with tomatoes and peppers without vinegar

If you have people in your family with gastrointestinal diseases, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. Tomatoes have quite a lot of acid, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. This appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.

Ingredients (per 1.2 l):

tomatoes - 1 kg
sweet pepper - 700 gr.
vegetable oil - 50 gr.
salt, sugar - to taste

Cooking method:

1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).

2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain the hot water and add cold water. Adding ice to cold water is encouraged. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.

3. Peeled tomatoes need to be pureed. This can be done with an immersion blender, chopper or meat grinder. Choose any method, it makes no difference.

4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.

5.After 10 minutes, add the bell pepper and stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red is fine) for heat.

6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.

Make it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to your dishes to refresh and renew the taste. But it’s important to always try what you cook!

Read the recipes on this page. And I look forward to seeing you on my blog many more times!

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I prepare this lecho with onions and carrots for the winter without sterilization, with a small amount of vinegar (but you can’t feel it at all, because its amount is very small). The composition of its ingredients is the most common, but the preparation is very aromatic, appetizing and incredibly tasty. This lecho in jars can be stored very well in winter, even at room temperature. The addition of onions and carrots makes the taste of lecho brighter, richer and its consistency becomes slightly similar to vegetable caviar. This preservation can serve as an excellent cold appetizer and be a good addition to a side dish.

Ingredients:

2 kg bell pepper
2 kg tomato
0.5 kg carrots
0.5 kg onions
2 tbsp salt (to taste)
3 tbsp sugar
40 ml table 9% vinegar
pepper, spices to taste
100 ml vegetable oil

Cooking method

Scroll the tomatoes through a meat grinder and put on the fire, bring to a boil. Place in them carrots, grated on a coarse grater and onions cut into thin half rings. Add salt, sugar, vegetable oil and cook for 15 minutes. Then add the bell pepper cut into small and thin pieces, bring to a boil and cook the lecho for 20 - 25 minutes, stirring continuously all the time. Turn off the heat and immediately pour in the vinegar, stir well. Place the hot lecho into prepared sterilized jars, roll up the lids, wrap and leave until it cools completely. Bon appetit.