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 for 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.

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 skin 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. Add pepper in portions to a boiling solution, in three batches, first the first batch, bring until ready, 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 pcs 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. When it boils, 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, while stirring, 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 peppers
• 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!

Bright and aromatic lecho made from bell pepper is a real delicacy. Prepare for the winter with tomato paste, onions, carrots, tomatoes.

This is a very simple recipe for making lecho for the winter. It’s easy to prepare, and in winter you will delight yourself with a very tasty salad.

• Tomatoes – 2 kg
• Bell pepper – 1 kg
• Carrots – 350 gr
• Onions – 350 gr
• Vegetable oil – 150 ml
• Sugar – 130 gr
• Salt – 1 tbsp.
• Vinegar 70% - 1 tbsp. (9% - 100 ml)

Wash the tomatoes and cut them into slices, discarding the core and rotten barrels, if any. Pass them through a meat grinder or in a blender until pureed. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Place on the fire and cook for 5 minutes after boiling.

Peel the carrots and grate them on a coarse grater. Add to tomatoes and cook for another 15 minutes.

Cut the onion into half rings. Peel the pepper and cut into cubes. Add our lecho to the pan and cook everything together for 30 minutes.

While the vegetable mixture is cooking, sterilize the jars and lids in any way convenient for you.

Place the finished salad in sterile jars, roll it up, turn it upside down and wrap it in a blanket until it cools. Then store in a cool, dark place. And in winter, enjoy delicious lecho.

Recipe 2, step by step: bell pepper lecho for the winter

A very bright, aromatic and incredibly tasty “lecho” salad, there is practically no competition on the winter table. Many people love it and, of course, try to stock up on this healthy dish for the winter.

• Bell pepper - 800 gr
• tomato paste - 500 gr
• water - 250 ml
• garlic - 4 cloves
• sunflower oil - 2 tbsp. l
• vinegar - 2 tbsp. l
• sugar - 1 tbsp. l
• peppercorns - 5-10 pcs
• allspice - 5-7 pcs
• bay leaf - 1 pc.
• salt - 1 tbsp. l.

First, cut the pepper in half and remove all the seeds. Then we chop it into small slices.

Then put the tomato paste into a deep bowl and dilute it with water. Pour into a cup with pepper, add bay leaf, allspice and peas.

Place over medium heat, add salt and sugar and cook for about half an hour, remembering to stir occasionally.

Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Using a press, squeeze out 4 cloves of garlic and, if desired, add a piece of hot pepper. Cook for another 15 minutes and put the finished lecho into sterilized jars and roll up their lids.

We turn the jars over, cover them with a warm blanket and leave them in this position until they cool completely.

Recipe 3: Bell pepper lecho - Finger licking good

A treat made from bell pepper for the winter, this delicious vegetable appetizer is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a type of jar salad that came to us from Hungary and has gained success in many European countries.

From the article you will learn how to prepare delicious lecho from bell peppers at home; its recipes are extremely simple.

This canned salad will decorate both your everyday and holiday tables. Plus, this is a useful supply of vitamins for the whole year. Cook with pleasure!

• 2 kg tomatoes
• 1 kg bell pepper
• 5 onions
• 150 ml odorless sunflower oil
• 1 tbsp. caxapa
• Z st. l salt
• 50 ml vinegar
• bay leaf
• allspice and peas

Cut the pepper in half, remove the center, wash and cut. You can cut it however you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

We pass tomatoes through a meat grinder, about 2 kg, you should get 3 liters of finished tomato. It is better to choose meaty tomatoes so that the sauce is not too liquid.

We put the tomato on the stove, but the pan should not be full, because then we will add onions and peppers there.

While the tomato is cooking, cut the onion and sauté it in vegetable oil. We do not bring it to a golden color, just until it becomes transparent, stirring constantly.

When the tomato boils, add onion, salt, sugar and vinegar to it, leave to simmer over low heat for 15 minutes. Then we load there pepper cut into slices, allspice and black pepper (10 peas each) and several bay leaves (2-3 pcs.).

Boil for another 15 minutes, pour into prepared jars and seal. From this volume of preparation products you will get 6 half liter jars. The jars need to be sterilized before placing the lecho in it.

Half-liter jars are best suited for treatment, just enough for one family dinner. Bon appetit!

Recipe 4: bell pepper lecho with tomatoes

• 3 kg of sweet pepper. It is recommended to use seasonal vegetables.
• 100 ml sunflower oil.
• 2 kg of fleshy tomatoes.
• 2 tbsp salt.
• 100 grams of sugar.
• 2 tbsp vinegar.

Initially, you need to wash the pepper fruits well to avoid the risk of infection. You can cut as you wish. Whichever you like best.

The tomatoes also need to be washed, the bottom cut out, and cut into convenient slices.

The tomatoes, divided into pieces, must be passed through a meat grinder. You can also use an immersion blender or mixer.

Pour the required amount of salt, granulated sugar to taste, and refined sunflower oil into the tomato puree. Fans of spicy taste can add hot pepper.

At the next stage, add pepper to the pan, stir and cook after boiling for about half an hour. The heat must be reduced to low so that the pepper retains its crispy texture.

As you may have guessed, it is important to add vinegar at the end of cooking. Mix everything and cook for no more than five minutes.

I hope you have already prepared the jars, that is, sterilized them. Place in a container, prepared lecho, while hot. Tighten with a key, turn over and put in a dark place. The salad can be stored in the apartment.

Recipe 5: lecho from bell peppers and carrots (with photo)

• Tomatoes - 3 kg
• Pepper - 0.5 kg
• Onion - 0.5 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 250 ml.
• Vinegar 9% - 200 ml.
• Sugar - 200 gr.
• Salt - 100 gr.

We use homemade tomatoes; they have thin skin, so we don’t peel it. Wash all the vegetables first. Peel the onions and carrots.

Cut the tomatoes into large slices.

We took different colored peppers. We remove stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate the carrots using a Korean carrot grater. Well, if you don’t have one, grate it on a large ordinary grater. We also add carrots to tomatoes and peppers.

Cut the onion into half rings and add to the vegetables.

Place the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on a table or especially on a metal surface, as they may burst. Can be placed on a towel or wooden board.

Let the jars cool and store. In winter we take it out and enjoy the smell of summer. Bon appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's prepare lecho with tomato paste for the winter today, I suggest making it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors; with yellow bell peppers the result will be juicy, bright and beautiful, and, of course, tasty. Let's take good tomato paste as a basis, ideally homemade tomato paste, but store-bought paste is also suitable. Lecho can be served to the table as an appetizer, and lecho will also make each of your dishes special; just add a couple of spoons of lecho to stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I’m sure you won’t have them sitting idle.

• water – 0.5 l,
• tomato paste – 100 g,
• bell pepper – 1 kg,
• onions – 2 pcs.,
• carrots – 1 pc.,
• salt – 0.5 tbsp,
• sugar – 4-5 tbsp,
• vinegar – 30 ml,
• vegetable oil – 50 ml,
• garlic, hot pepper - to taste.

Prepare a saucepan or stewpan in which our lecho will be prepared. Pour half a liter of clean filtered water into a container, add tomato paste, mix everything well until smooth.

Remove seeds from bell peppers and remove membranes. Rinse the peeled pepper halves and cut the pepper into large pieces or cubes. Immediately transfer the slices into a saucepan with tomato base.

Peel the carrots and onions, wash the vegetables well and dry. Cut the onion into half rings, cut the carrots into small cubes. Transfer the vegetables to a container with all the ingredients.

Add salt, sugar, vegetable oil to the pan. Place the container on the fire, bring to a boil, reduce the heat, the liquid should gurgle slightly. Cook lecho for one hour.

At the end of cooking, add a portion of 9% table vinegar to the lecho, add hot pepper and garlic if desired. Boil for an additional half minute.

Place the lecho in pre-sterilized jars, immediately tighten the lids on the jars and place them upside down, cover with a blanket and leave for a day. After some time, transfer the workpiece to the cellar.

Recipe 7: lecho from bell peppers and onions (step by step)

For me, this is the most delicious lecho you can imagine. This juicy, tender and aromatic vegetable snack contains all the colors and tastes of sunny summer. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes combine perfectly in this lecho, which we will prepare for the winter.

• sweet pepper - 1 kg
• tomato - 1 kg
• onion - 400 gr
• carrots - 400 gr
• sugar - 100 gr
• vegetable oil - 100 ml
• salt - 1 tbsp.
• table vinegar 9% - 2 tbsp.
• bay leaf - 2 pcs
• allspice - 5 pcs

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable oil (I use sunflower oil), 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - still chop them. As for the spices, you can also add a couple of clove buds, but this is optional. By the way, although vinegar is used in this lecho recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

So, first of all, let's deal with the tomatoes. They need to be washed and cut out from the vegetables the places where the stalk was attached. Next, grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.

But I was too lazy to collect it and then wash it, so I simply punched the tomato slices with an immersion blender directly into the pan (I have a 4-liter capacity) in which lecho will be prepared for the winter. The result is literally in 30 seconds, and there is no need to remove the skin.

Add salt, sugar, allspice and bay leaf to the tomato puree (we can say that it is juice with pulp). If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a gentle snack, not at all spicy. Place the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.

In the meantime, let's get to the rest of the vegetables. We peel the onions and carrots - we will need 400 grams of each, peeled.

The onion can be chopped as desired, but I prefer that the pieces be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the frying pan at once, heat it and add the chopped onion. Fry over medium heat, stirring, until transparent.

While the onions are fried, either chop the carrots on a coarse grater or cut them into strips (thin strips). The second option, although it takes longer, is tastier when prepared (in my opinion).

When the onion is half ready and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.

Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves themselves arbitrarily - this is the kind of lecho for the winter that I love when the pepper is cut into thick slices. In this form, there should be 1 kg of pepper (a little more is possible).

Well, the carrots and onions are ready - they are slightly browned and smell pleasant (the smell of raw onions is gone).

By the way, without a lid, in about 20 minutes the tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but that's how it should be. We also need to add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already given off its aroma, and can later give off bitterness in the preparation.

Place the fried vegetables and oil into the tomato base.

We also put pieces of pepper there.

Stir the contents of the pan, cover with a lid and bring everything to a boil. After this, remove the lid, turn the heat to medium and simmer the vegetables in tomato sauce for about 20 minutes. During this time, carefully mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: during the stewing process, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the flesh should become almost soft, and the skin should in no case come off (then you have simply overcooked it). But the pepper shouldn’t be crunchy either—find a middle ground for yourself. The carrots and onions were almost ready before, so everything is clear with them.

Pour a couple of tablespoons of vinegar into the pan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. Cook for just a couple more minutes.

The lecho made from peppers, tomatoes, carrots and onions is ready - close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling lecho into jars.

We close the lids using a machine or tighten them with screws. By the way, I am often asked whether there is a difference between which lids to use - screw or turnkey tin. There is no difference at all - use whatever is at hand at the moment. Well, I hope you understand that screw cans also require threaded cans?

We turn the cans of lecho upside down and wrap them in a blanket or blanket. In this position, let the vegetable preparation for the winter cool completely. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified amount of products I get 3 full jars with a capacity of 0.5 liters, one 0.55 liter and another 3-4 tablespoons of lecho - for testing.

I really hope that you will like this winter snack and that you will also make it for your family year after year. Good luck with your winter preparations, friends, and bon appetit!

Recipe 8: sweet pepper lecho with onions and carrots

The following recipe can hardly be called classic, but it is very popular among us. It adds carrots and onions to the peppers. I don’t know where this option originated, but it’s also very tasty. I suspect that it appeared in those days when pepper was not yet a ubiquitous vegetable and the remaining ingredients were sent in order to get more product at the end. Nevertheless, this option is very successful in terms of taste combinations and is therefore very popular.

• Bell pepper - 1.5 kg
• Carrots - 1kg
• Tomatoes - 2 kg or tomato paste - 500 g
• Onions - 4 medium size pieces
• Sunflower oil - 150 ml
• Vinegar 70% - 1 tbsp
• Sugar - 7 tbsp.
• Salt - 1.5 tbsp

If you use tomatoes, the first thing you need to do is make tomato juice from them. To do this, simply pass them through a meat grinder, using a disk with the smallest holes, or a juicer. There is absolutely no need to peel off the skin, everything will grind and you will get additional fiber in your treatment. If you use tomato paste, dilute and stir it in warm boiled water.

We cut the pepper into petals, the carrots into not thick rings, and the onion into half rings. There is no need to try to cut the vegetables as finely as possible, you are not preparing caviar. They should retain their shape after processing and not fall apart when it comes time to remove them from the jar.

Pour tomato paste (or the resulting tomato juice) into a large saucepan and add sugar, salt and sunflower oil. Mix everything thoroughly again and put the pan on the fire.

Over high heat, bring the mixture to a boil and, as soon as it boils, reduce the heat to low and add peppers and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mixture boils again, you need to time it for another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 pieces).

After this, cook the lecho for another 10 minutes, stirring constantly.

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

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

Recipes for making delicious lecho

Bulgarian lecho

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

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

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

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

Hungarian leczo

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

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

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

Russian tomato lecho

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

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

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

Good luck with your preparations and bon appetit!

Not everyone knows, but lecho is a traditional dish of Hungarian cuisine. And there it is cooked with the addition of meat and eggs. In our country, the recipe for this side dish has undergone changes in accordance with the products common in the country.

So, various options for preparing this dish have appeared: with bell peppers, tomatoes, eggplants, zucchini and other vegetables. In our article you will find five delicious recipes for lecho for the winter, which are more familiar to people in the post-Soviet space.

• The choice of components should be extremely selective. Buy exclusively meaty and juicy vegetables without a single hint of spoilage or dented side. The more filled the peppers, eggplants, tomatoes and other ingredients are, the tastier the lecho will be.
• Before use, they must be prepared: remove the skins and remove the seeds. With this approach, the thickness of the lecho will be more uniform, and the side dish itself will turn out aesthetically more appetizing. But if you don’t really care about appearance, you don’t have to bother with it - it won’t affect the taste. In any case, we recommend putting the tomatoes in a meat grinder or blender to get a homogeneous puree.
• If you don’t want to bother with this, then instead of tomato puree you can use tomato paste, previously diluted with water. For 260–310 g of paste there is 1000 ml of water. This volume is equal to 1.5 kg of tomatoes.
• You need to proceed with the pepper as follows: remove the seeds and chop. You can cut it in different ways: circles, small or oblong strips, stars... However, if you add lecho, say, to a soup or stew, we recommend cutting all the ingredients as finely as possible.
• In addition to vegetables, feel free to season your lecho with spices or aromatic herbs. It could be paprika, cardamom, basil or. They will add a touch of piquancy to your dish.
• Usually lecho is prepared for the winter. For this reason, many recipes call for vinegar to increase shelf life. But if you are not going to put off eating the dish for a long time, then it is not necessary to add vinegar.
• When making lecho for the winter, first put vegetables in jars and then add sauce. A good housewife will not waste the remaining sauce: can it too or just leave it in the refrigerator to use as gravy.

Lecho recipes for the winter

The classic components of lecho are peppers and tomatoes. Fortunately, it doesn't end there. Changes can be made to the traditional recipe without harming the taste.

Components

• tomatoes - 2000 g;
• granulated sugar - 100 g;
• vegetable oil - 100 ml;
• black pepper - 9–14 peas;
• bell pepper - 2500-3000 g;
• table salt - 1.5-2 tbsp. l.;
• 9% vinegar - 1 tbsp. l.

How to cook

Place the tomato puree in a saucepan, add salt, butter and sugar, then mix everything well. Bring the resulting mass to a boil, reduce heat and simmer for 18-22 minutes.

After this, add the bell pepper, cover with a lid and cook for about 19-21 minutes. 6-7 minutes before the end of cooking, pour vinegar into the lecho and add black peppercorns. Everything is ready, you can pre-package it.

Components

• tomatoes - 2000 g;
• vegetable oil - 150 ml;
• granulated sugar - 100 g;
• table salt - 1-1.5 tbsp. l.;
• carrots - 500 g;
• bell pepper - 1000 g;
• onions - 300 g;
• 9% vinegar - 1 tbsp. l.

How to cook

Place the tomato puree in a saucepan and add butter, granulated sugar, table salt, and vinegar. Mix everything. Place on the fire, wait for the mixture to boil and add the carrots, previously grated on a coarse grater. Cook for 14-16 minutes. After this time, add the chopped peppers and onions. Cook lecho for about 18-22 minutes.

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

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

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

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

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

Place in sterilized jars and close with lids.

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

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

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

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

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

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

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

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

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

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

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

This quantity makes 8 liter jars.

Preparation:

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

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5.Georgian lecho
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To prepare you will need:

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

Preparation:

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

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

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

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

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

Preparation:

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

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

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

Preparation:

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

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

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

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

Preparation:

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

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

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

Onions are cut into half rings approximately 2 mm thick.

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

The carrots are peeled and coarsely grated.

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

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

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

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

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

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

Pepper lecho with rice for the winter

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

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

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

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

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

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

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

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

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

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

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

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

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