Salad lecho with carrots, tomatoes and bell peppers. Pepper lecho. Winter lecho made from peppers and beans

In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “Culinary Eden” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!

Ingredients:
1.4 kg green sweet pepper,
600 g tomatoes,
2 onions,
80 g pork fat,
50 smoked bacon,
5 g paprika,
salt to taste.

Preparation:
Peel the green pepper pods and cut lengthwise into 8 pieces. Place the tomatoes in boiling water for a few seconds, then in ice water, peel them and cut into quarters. Cut the onion into half rings. Put the fat in a saucepan and fry the bacon, cut into small cubes, until transparent, add the onion and brown until golden brown. Add paprika, stir and place chopped tomatoes and peppers in the pan. Add salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce heat. Simmer until done.

This is the same recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But this lecho recipe is not very suitable as a preparation for the winter, unless you take a chance and sterilize the jars for half an hour. Among culinary specialists, the most common recipe is Bulgarian lecho and many of its variations.

Bulgarian lecho (without vinegar)

Ingredients:
1 kg sweet pepper,
1 kg tomato puree,
2 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut multi-colored peppers lengthwise into wide strips or squares. Boil fresh tomato puree (passed through a meat grinder or chopped in a blender) by 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring. Roll into sterilized jars.

Ingredients:
4 kg tomatoes,
5 kg pepper,
1 stack Sahara,
2 tbsp. salt,

2 tbsp. 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, place in sterilized jars and seal.

Ingredients:
2 kg pepper,
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp. salt,
3 tbsp. Sahara,
10 cloves,
2-3 pods of hot pepper,
300 g garlic,
10 peas of allspice.

Preparation:
Pass peeled tomatoes through a sieve or grind in a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Place hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg sweet pepper,
500 g carrots,
1 liter of tomato juice,
1 tbsp. salt,
½ glass of sugar,
½ cup vegetable oil,
1 tsp 70% vinegar,
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Place hot into sterilized jars and seal.

Ingredients:
2.5 kg tomatoes,
1.5 kg sweet pepper,
1 onion,
30 g garlic,
1 tbsp. salt,
2 tbsp. Sahara,

4-5 bay leaves,
¼ tsp. ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Press through a sieve to remove seeds. Cut the pepper into strips, the onion into half rings, add everything to the tomato puree. Add salt, sugar, pepper, bay leaf and simmer covered until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, and roll up. Wrap until cool.

Ingredients:
3 kg sweet pepper,
3 kg onions,
4 kg tomatoes,
1 tbsp. paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut the onion into half rings, the pepper into wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion in olive oil until translucent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer covered for another 10 minutes. Place into jars and roll up.

Lecho (without vinegar)

Ingredients:
1 kg of tomatoes,
1 kg pepper,
2 tbsp. vegetable oil,
1 tbsp. salt.

Preparation:
Remove skin from tomatoes and chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Add salt, boil for another 5 minutes, place in sterilized jars and roll up.

Ingredients:
3 kg tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar,
2 tbsp. salt,
2-4 tbsp. Sahara.

Preparation:
Grind the skinless tomatoes into a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Place in sterilized jars and seal.

Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots,
1 head of garlic,
2-3 tbsp. salt,
75 ml 9% vinegar,
200 g sugar,
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Add bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, add vinegar. Place hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice,
1 kg carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp. salt,
100-150 g garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Place everything except the garlic and herbs in layers in a saucepan, pour in tomato juice, and cook for 20 minutes from the moment it boils. Then add chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Lecho is prepared not only from sweet peppers; resourceful cooks have come up with many recipes for lecho from other vegetables. We offer you several interesting recipes.

Ingredients:
2 kg zucchini,
1 kg sweet pepper,
400 g tomato paste,
1 glass of water,
150 g sugar,
300 g vegetable oil,
1 tbsp. salt,
½ tsp. ground red pepper,
70 g 9% vinegar.

Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Place chopped zucchini and pepper into the boiling marinade and simmer for 30 minutes. 10 minutes before the end of cooking, add vinegar. Roll up and wrap until cool.

Spicy zucchini lecho

Ingredients:
3 kg zucchini,
100 g garlic,
6 sweet peppers,
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp. salt,
1 cup 9% vinegar,
1 cup of sugar.

Preparation:
Mince garlic, sweet and bitter peppers, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Add zucchini to the tomato mixture and cook for another 20 minutes. Place hot into sterilized jars and seal.

Lecho from overripe cucumbers

Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1 kg sweet pepper,
200 g sugar,
200 g 6% vinegar,
300 g butter,
3 tbsp. salt,
1 head of garlic.

Preparation:
Grind the tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers; if they are too hard, cut into slices and place in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Place in sterilized jars and seal.

Cucumber lecho

Ingredients:
3 kg cucumbers,
1 kg of onion,
1 stack Sahara,
1 tbsp. salt,
½ cup vegetable oil,
½ glass of water,
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.

Preparation:
Mix all ingredients except cucumbers and simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Place hot in sterilized jars and roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplants,
2 tbsp. salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Add the peppers cut into large cubes, unpeeled eggplant into cubes, bring to a boil, cook for 25-30 minutes, place hot in sterilized jars, and roll up.
Good luck preparing your lecho for the winter!

Larisa Shuftaykina

A recipe for lecho made from peppers and tomatoes, zucchini or eggplants, prepared at home for the winter from bell peppers - this is not the lecho that is sold under the guise of a wonderful snack (sauce) in the store. In the homeland of lecho - in Hungary, this dish is prepared exclusively from peppers and tomatoes. But, despite its minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products.

Today, almost every housewife has her own signature recipe for making lecho, which she happily shares with family and guests. At the end of the warm summer days, we’ll pick some fragrant, ripe bell peppers from our own garden, add sunny tomatoes and spices (in extreme cases, all this can be purchased at the market) and a bright lecho with a unique aroma is ready.

In this article we will share lecho recipes for the winter. Lecho recipes with photos, tested by experienced chefs and dozens of readers, are in this section. Lecho is a classic dish that has dozens of completely different recipes and variations; Every cook is convinced that he knows how to prepare lecho for the winter correctly.

In reality, there is simply no single correct recipe for lecho, so preparing lecho at home is a process that can be approached creatively. Choose from the lecho recipes below that are closest to you, feel free to make your own adjustments to them and prepare lecho with your own hands!

How to prepare lecho from peppers and zucchini for the winter

Rich taste and benefits from preserved vitamins are the features that make winter lecho recipes stand out. This autumn aromatic preparation is very popular in our country. The recipe for lecho from pepper and tomato for the winter has many different options, and classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you prepare a snack correctly:

Homemade pepper and tomato lecho should not be cooked for too long. Vegetables should remain somewhat tough and not fall apart;
For preservation, it is recommended to use only ripe tomatoes;
When adding herbs to the salad, it is worth remembering that basil, parsley, marjoram, and cilantro (dried) go well with bell peppers and tomatoes. It is better to add herbs to the dish shortly before cooking;
The denser the tomatoes, the tastier the bell pepper preparation will be.

Lecho is a traditional dish for Hungarians, the culinary hallmark of the country. This preparation turns out tasty, bright, juicy and appetizing. It can easily serve as an appetizer for a family dinner, but it will also look great on a formal table. There are many interpretations of conservation. Below are the most popular recipes.

Every housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I’m sure you will like the appetizer. You can eat it as a separate dish or serve this lecho as a side dish, in any case you will lick your fingers. The processing of the harvest is coming to an end; it is at this time that many people plan to prepare lecho.

Recipe for lecho from bell pepper and tomato “You will lick your fingers”

Ingredients:

Sunflower oil - 150 g;
Sweet peppers and tomatoes - 2 kg each. every;
Salt - 50 g;
Sugar - 100 g;
Table vinegar - 2 tsp.

Cooking method:

Peel the bell pepper from tails, seeds, and membranes, cut into rings of about 1.5 cm;
Skip the tomatoes in the food processor until they become a homogeneous mass, pour them into the pan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
Send the pan to medium heat, cooking takes 30-40 minutes, you can stir occasionally. The peppers will sink to the bottom of the pan as they cook;
You can not sterilize the jars, but burn them in the oven. Before burning, wash the jars thoroughly, dry them slightly, place in a cold oven, turn on the temperature at 200 degrees, hold for 15 minutes. It will be much faster this way, rest assured that all microbes will die at this temperature immediately;
Transfer the hot lecho into cooled jars, roll up the boiled lids, turn over and wrap in a warm towel. Bon appetit!

At home, the preparations are the most beneficial for the body, and it is scientifically proven that the best vegetables are those grown in the region where you live. And there’s no need to talk about savings here; bell peppers are inexpensive during the season, but try buying them in winter! You can pamper yourself with exotics, but why do we need someone else’s expensive pepper when we have our own, without chemicals and several times cheaper than foreign ones.

Pepper and tomato lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe and purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure, otherwise the taste and appearance of the final dish will be spoiled.

Remove the stem from suitable peppers and extract the seeds using convenient kitchen tools. And then we chop it at our discretion. Some people prefer to chop the peppers into strips along the entire fruit, others prefer to chop them smaller.

As for the rest of the vegetables included in the lecho recipe, they should definitely be washed, dried, and, if desired, the skin of the tomatoes should be removed. This is not difficult to do if you first pour boiling water over the tomatoes.

Homemade spicy lecho with onions and garlic

This spicy preserve will definitely appeal to fans of unusual dishes. Recipe for spicy lecho for the winter.

Ingredients:

Onion (large, white) – 1 pc.;
Garlic – 40 g;
Pepper (red or orange) – 1 kg;
Vinegar - 1 tbsp;
Chili or other red hot pepper (ground) – 1/2 tsp;
Tomatoes (firm, ripe) – 2.5 kg;
Bay leaf – 5 pcs.;
Sugar or light honey – 2 tbsp;
Sunflower oil, odorless – 5 tbsp;
Salt – 1 tbsp.

Cooking method:

Rinse all vegetables well;
Grind the tomatoes in a meat grinder and then cook on the stove until boiling;
Then the mass is kept for up to a quarter of an hour so that everything cools down;
The resulting mixture must be separated from the skins and grains (use a sieve or attachment in a food processor);
Add the remaining ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
Return the workpiece to the stove, set the heat to medium, stirring occasionally;
When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured in;
Lecho preparations are placed in sterilized glass jars, which must be closed with boiled lids using a screwing machine.

In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “World of Answers” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!

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

Sweet pepper lecho - classic recipe

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

Ingredients:

Medium-sized onions – 4 pcs.;
Greens (cilantro, parsley or celery) – 3 bunches;
Ground black pepper – 1 tsp;
Tomatoes - 1 kg;
Refined sunflower oil – 1 tbsp.;
Sweet bell pepper – 2 kg;
Ground paprika – 1 tsp;
Fresh garlic – 1-2 heads (10 cloves);
Vinegar – 1 tbsp;
Salt - to taste;
Sugar – 1 glass.

Cooking method:

We clean the bell pepper, removing the seeds, rinse with water, and cut into large pieces (about 4 parts). Also, cut the washed ripe tomatoes into 4 parts. Cut the onion into half rings;
Prepare a large saucepan with thick walls and bottom. Pour vegetable oil into it, wait until it warms up well, add onion;
When the onion becomes transparent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes;
Now add the most important component of lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on the fire for another 10 minutes, stirring occasionally;
Chop the garlic with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped herbs, ground paprika, black pepper, mix and cook the dish for 10 minutes;
We prepare jars for harvesting: wash and sterilize. We put our lecho there and roll it up. It is advisable to put jars of lecho on lids, wrap them in something warm and leave them to cool for about a day at room temperature, and our pepper and tomato lecho will turn out very tasty. Bon appetit!

Lecho is one of those dishes that evoke the most positive emotions among many food lovers, since it can be very different, and it can be prepared to suit every taste. The classic lecho recipe is very easy to prepare. The recipes collected in this section will help you make delicious lecho just like that or for the winter, with which you can learn how to cook lecho so that everyone who tries it will praise it - it’s as easy as shelling pears!

A simple recipe for lecho with pepper and tomato

Ingredients:

Bulgarian multi-colored pepper – 1 kg;
Tomatoes - 1 kg. or tomato paste – 500 g;
Sugar – 2 tbsp;
salt – 1 tbsp.

Cooking method:

Vegetables are peeled and cut into squares;
Tomatoes (tomato paste) are stewed over very low heat until well reduced;
After this, the remaining products are placed in the container with future preservation;
If the mass turns out to be too thick, then it is diluted with water;
The dish is stewed for half an hour, stirred constantly;
The workpiece is poured into jars and rolled up.

Prepare classic lecho recipes with tomatoes, bell peppers, onions, carrots, zucchini and even eggplants. This popular dish of Hungarian cuisine is one of those delicious winter preparations that carefully preserves the delicate aroma of sun-ripened vegetables. Despite the diversity that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.

To prepare Bulgarian lecho from tomatoes, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future preparation will both taste unusual and look more attractive.

Peppers are cut in different ways: for some housewives it is more convenient to cut it into strips, for others - into cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best are given below. For example, novice housewives will undoubtedly like this lecho recipe, which requires a minimum of time and effort.

Recipe for lecho from bell peppers for the winter with tomatoes

Zucchini lecho with carrots and tomatoes

A slightly sweetish light dish containing a large amount of useful substances can be prepared for future use. If your goal is preparations for the winter, prepare the required number of jars and sterilize them. The attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to a dish.

The fact is that zucchini has a neutral taste. But this quality helps to combine it with absolutely any food, because during the process of cooking, stewing or frying, it easily absorbs their taste and aroma. During the mass harvest of zucchini, the price for them drops sharply. Therefore, housewives successfully preserve it: pickle it, salt it, prepare all kinds of salads and snacks for the winter. Zucchini lecho is one of the winning options for such preparations.

Ingredients:

Zucchini - 3 kg;
Carrots - 500 g;
Tomatoes - 2 kg;
Onion - 500 g;
Ground black pepper - to taste;
Vinegar - 100 ml;
Sweet pepper - 500 g;
Sugar - 1 glass;
Vegetable oil - 300 ml;
Salt - to taste.

Cooking method:

Let's start preparing our pepper and tomato lecho - first we peel the pepper, carrots, and onions. Peel and cut the zucchini into small cubes, the onion into larger cubes;
We pass the tomatoes through a meat grinder to obtain a puree in which the lecho will be stewed, grate the carrots, cut the bell pepper into strips;
Place the onion in a saucepan and lightly fry in vegetable oil, then add zucchini, tomatoes, peppers;
Next, salt our pepper and tomato lecho and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour;
Make sure that the mixture does not burn; stir well occasionally. At the end, add vinegar and after 5-7 minutes remove from the stove. All that remains is to distribute the finished lecho into sterilized jars and roll up with metal lids. Turn the finished jars over and wrap them in a warm towel. Bon appetit!

Zucchini lecho for the winter: subtleties of preparation

To prevent lecho from turning into squash caviar, the squash does not need to be very finely chopped. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
To avoid skin in the tomato sauce, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin of these tomatoes can be removed very easily;
For lecho, young zucchini are selected, no more than 20 cm long and weighing 130 - 150 g. Such zucchini have thin skin and delicate crispy flesh. Zucchini should be fresh, not limp, without signs of spoilage. It is advisable that they do not have seeds;
Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, as well as all equipment. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. Lids must also be sterilized;
Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are added to this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar;
For the liquid lecho base, ripe, fleshy tomatoes are used. They are ground in a meat grinder or grated. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass turns out to be tender and homogeneous;
Bell pepper is added to zucchini lecho in such an amount that it does not dominate over the other ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
Vinegar must be present in lecho. It is a good preservative and also adds sharpness to such a bland vegetable as zucchini.

Pepper and carrot lecho

Another simple recipe for preparing a popular Hungarian dish. All ingredients included in its composition are easily available in our country throughout the year.

All you need is to buy them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. This lecho can be served either separately or with hot potatoes, rice, or pasta.

Ingredients:

50 pieces of bell pepper;
Tomato juice - 1.5 l.;
Vegetable oil – 250 g;
Sugar - 200 g;
Onions - 1.5 kg;
Carrots - 0.5 kg;
Vinegar 9% - 1 glass;
Salt - 3 tbsp.

Cooking method:

We select the fleshy, juicy fruits of bell peppers. Remove the stems and seeds and cut into strips (not too thin). Grind the onion into half rings, grate the carrots on a Korean grater, you can also grind them in a food processor;
Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. Place on the stove and simmer the vegetables for about 30 minutes from the moment they boil. The fire should not be strong. Don't forget to stir;
We wash the jars, pour boiling water over them, keep them in a hot oven until the moisture completely evaporates and put the lecho in them. Seal with boiled lids, turn over and leave until cool. Then we put it in a place to store the blanks. Pepper and tomato lecho is ready!
Bon appetit!

Video “Lecho recipe from Bulgarian lecho and tomato”

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Lecho is one of the most delicious dishes invented by mankind! This is both an appetizer and an addition to main courses, it is also the basis for various sauces and gravies, and it will even serve as a side dish. And the most important thing is that anyone can cook lecho. Quickly and easily, at home and from available products. This is exactly what this article is dedicated to. Today we are preparing a recipe for lecho for the winter.

By the way! Here we are not just preparing another vegetable appetizer, but also canning it for the winter. There is nothing complicated about this either! Just watch the step-by-step recipes, attached videos and follow the instructions.

In general, what is the essence of classic lecho, and what variations of the dish are there? Lecho is simply stewed vegetables. The vegetables were chopped, mixed together, and then boiled thoroughly. Various herbs and spices are also added here.

It is also worth noting that lecho does not have any “exact” and “real” recipe. In Hungary (the homeland of the dish), lecho is prepared in many ways, some even add meat products, such as bacon.

How, then, can you limit the scope of your culinary imagination so that the end result is exactly lecho, and not just another one? It's simple! Lecho must include bell peppers, tomatoes and onions (but it can also be done without it). And in this article the emphasis is on the combination of tomatoes, peppers, onions, as well as small additions in the form of herbs or something else.

Recipe for lecho for the winter

Bell pepper lecho with tomatoes

If you are looking for some good, solid and time-tested recipe for lecho made from tomatoes and peppers (such snacks are especially often made for winter), then pay attention to this version!

This is a golden classic! Just 2 vegetables, a little spices, oil, vinegar and the end result is this miracle. Prepare – you won’t regret it! And then recommend this page to your friends so that they can also try delicious homemade lecho.

Ingredients:

Bell pepper – 5 kg.
Tomatoes (any) – 4 kg.
Salt – 2 tbsp. spoons;
Sugar – 1 tbsp. spoon;
Vegetable oil (odorless) – 1 cup;
Table vinegar (9%) – 3 tbsp. spoons (more possible);

Let's start preparing the lecho recipe for the winter

Let's start by preparing the pepper. To do this, you need to rinse it thoroughly, then cut off the stalks, clean out the seeds, then cut into 4-6 slices. In general, the size of the pieces is at your discretion, but I don’t recommend making them too small.

Now let's move on to tomatoes. Wash them in the same way, then cut out the green particles from the stalks. Now we run it through a meat grinder, or grind it in a blender (some even grate it). There is also this option: we puree 70% until it becomes juice, and cut 30% into small pieces (so that you can chew something besides pepper).

We have the tomatoes in a large saucepan, put everything on the stove. Turn on medium heat. Add salt, sugar and butter here. Mix well and bring to a boil.

Once it boils, add chopped peppers to the tomatoes. Mix carefully and cook for about 30 minutes. Be sure to come back and mix from time to time. This is both insurance against burning and for uniform cooking of the pepper.

Now add a few tablespoons of vinegar. The default is 3 tablespoons, but many people like it sour and pour 50-100 milliliters. Cook for another 5 minutes.

While the lecho is cooking, you need to sterilize the jars and their lids. Some sterilize with steam, some in the oven, others just pour boiling water over it a couple of times.

Pour hot lecho into jars and immediately seal with sterile lids. That’s it, now we turn the jars over according to the standard, cover them with a blanket and let them cool gradually (1-2 days).

Recipe for winter lecho, spicy from pepper and tomato without vinegar and oil

A very fragrant and slightly spicy lecho based on sweet peppers, tomatoes and garlic. The main feature of the recipe is that we will not use either vinegar or oil here.

The taste will be more natural, and the food itself will be less caloric. The downside of this preparation technology is the need for additional sterilization. But, it's not that difficult.

Required ingredients:

Sweet pepper – 11 pcs.
Tomatoes – 3 kg.
Garlic – 1 head;
Sugar – 1 glass;
Table salt – 1.5 tbsp. spoons;
Ground pepper mixture – 1-2 teaspoons;

Cooking process

We wash all the vegetables, then remove the seeds from the peppers and cut out the stalks of the tomatoes. Chop the tomatoes finely and the peppers coarsely.
Peel the garlic cloves and pass through a special press or on a fine grater.
Place tomatoes and peppers in a saucepan, stir and bring to a boil. Add sugar, salt, ground pepper, chopped garlic.
Next, reduce the heat slightly and cook for about 30-35 minutes.
In the meantime, the jars should be rinsed with boiling water (and the lids too).
Pour the lecho into jars, cover with lids (do not screw them on!), and send for sterilization. We make a water bath, put a small cloth on the bottom, carefully immerse our filled lecho jars (not reaching 2-3 cm from the neck). Cook for 15 minutes, then carefully remove and roll up the lids.

That's it, cover it with a blanket and let it cool quietly. Next, put it in a cool, dark place.

Spicy lecho made from peppers, tomatoes and onions

Here we will add onions and hot peppers. In principle, nothing complicated, everything is the same as in the first recipe. The taste is hot and warming – a good addition to meat dishes.

The proportions here are small, just 2 cans of 1 liter are enough, and there will still be a little left for testing. We prepare without sterilization; this lecho can be stored at least at room temperature. Overall, simple and delicious!

Ingredients:

Bell peppers – 1 kg.
Tomatoes – 1 kg.
Onions – 350 g.
Chili pepper – 2 pods;
Sugar – 3-4 tbsp. spoons;
Salt – 1 tbsp. spoon;
Vegetable oil – 50 ml.
Ground black pepper – 1 teaspoon;
Vinegar essence – 1 teaspoon;

How to cook it

We thoroughly wash all vegetables with water. We remove the seeds from large peppers, but leave the chilies with the seeds. Grind everything.
Chop the tomatoes into a saucepan with chopped pepper. The pieces should be small. It is not necessary to remove the skins from the tomatoes (but if you want, pour boiling water over them first).
Chop the onion here, add ground pepper, salt, and sugar.
Place on medium heat, stir, add oil, stir. Slowly bring to a boil and be sure to ensure that the peppers do not burn.
Cook in this way for 30 minutes from the moment of boiling, then add a spoonful of vinegar essence. Mix well, simmer for another 5 minutes and pour into sterilized jars.
We roll it up immediately; subsequent sterilization is not necessary.
Look video how to prepare a lecho recipe for the winter

Original pepper lecho in a slow cooker

We will prepare this option in a slow cooker. Well, it’s very convenient! We loaded everything, pressed the button, wait - the treatment is ready.

As for the recipe, the originality lies in the additional ingredients. For taste, aroma and appearance, we will add olives, fresh parsley and capers.

It turns out very aesthetically pleasing! And once you try it, you will also be convinced of its excellent taste.

Ingredients:

Sweet peppers (different colors) – 9-10 pcs.
Garlic – 4 cloves;
Capers – 2 tbsp. spoons;
Vegetable oil (olive) – 4 tbsp. spoons;
Olives from a jar - 20-25 pieces;
Fresh parsley - a few sprigs;
Salt – 2 teaspoons;
Sugar – 2 teaspoons;
Ground pepper – 1 pinch;

Preparation

Remove seeds from all peppers and remove stems. Now you need to grind everything. Since pepper is the basis of everything here, its cutting should be done carefully. I recommend chopping half of it finely and the rest into half rings or small slices.
Pour some oil into the bottom of the multicooker and add chopped garlic. Turn on the “frying” mode and fry the garlic for several minutes until barely perceptible golden brown.
Next, add the peppers, pour in the remaining oil, and mix. Close the multicooker and set the “quenching” mode for 2 hours.
10 minutes before readiness, add parsley, olives and capers.
That's it, you can try. Place in a jar and store in the refrigerator. If you plan to serve this snack for the winter, then sterilize the jars, and pour 30-50 ml into the lecho itself 5 minutes before it’s ready. vinegar 6-9 percent.

Recipe for lecho for the winter with peppers and carrots (recipe for the winter)

The peculiarity of this recipe is that we will also add small sticks of carrots to the lecho, which will add color, taste and aroma. And there will be something to chew besides pepper.

We use . If you wish, you can replace it with a store-bought one, or even dilute the water with a jar of tomato paste.

Ingredients:

Sweet peppers of different colors – 3 kg.
Tomato juice – 1.6 liters;
Carrots – 0.9-1 kg.
Sugar – 0.5-1 cup (the lecho is sweetish by design);
Salt – 1 tbsp. spoon;
Vinegar (9%) – 70 ml.
Sunflower oil – 1 cup;

How to cook without sterilization

Peel the peppers from seeds, peel the outside of the carrots and rinse again. Now you need to cut the pepper into thin half rings or slices, grate the carrots on a coarse grater, or chop them into small pieces. Carrots should not be very large.
Our tomato juice is already ready by default, if anything, the link with the recipe was above, before the ingredients.
Pour the juice into the pan and add the chopped vegetables. You can immediately add salt and sugar and add butter.
Turn on medium heat, stir and cook until it boils. Then you can lower the heat and simmer (cook) for about 35 minutes. Carrots do not have to be soft; check the readiness of the pepper.
At the very end, pour in the vinegar, stir thoroughly, then pour into sterilized jars. Immediately twist it, cover it with a towel and let it cool.

And here is a video with a slightly different method

The main principle is clear: chop, cook, put in jars. And then everything depends on imagination and culinary preferences. You don’t have to invent something so pompous; often it’s enough to add 1-2 new ingredients, and your lecho will sparkle with new colors!

Add spices: bay leaf, coriander, peppercorns, cloves, etc. All this will add new notes of aroma and add fragrantness.
Don't forget about greens: dill, parsley, green onions, cilantro. This is for taste, for benefit, and for decoration. Add the greens 10-15 minutes before they are ready.
Instead of regular vinegar, you can use apple juice, wine juice, or even just lemon juice. Of course, you will need a little more of them.
Add soy sauce instead of salt, diversify with a spoonful of mustard, some don’t hesitate to add a couple of spoons of mayonnaise. Yes, this happens too.