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

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.

How to prepare lecho 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 lecho recipe 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:

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

Homemade spicy lecho with onions and garlic

Fans of savory dishes will definitely like this spicy preserve. The recipe for “fiery” lecho for the winter is easy. The dish requires the following ingredients:

• pepper (red, orange, preferably rotunda) – 1 kg;
• tomatoes (dense, ripe) – 2.5 kg;
• onion (large, white) – 1 pc.;
• garlic – 40 grams;
• sugar or light honey - 2 tbsp. spoons;
• bay leaf - five pieces;
• salt – 1 tbsp. l.;
• chili, other red hot pepper (ground) - 1/2 tsp;
• vinegar essence (or vinegar) – 1 tbsp. l.;
• oil (preferably sunflower, but odorless) – 5 tbsp. spoons

1. Water, spices and tomato paste are mixed in a saucepan.
2. The resulting mass is brought to a boil.
3. Peppers and zucchini, cut into slices, are added to the marinade. Vegetables are cooked for half an hour.
4. 15 minutes before the end of preparing the salad, add vinegar.
5. The snack is rolled into jars and wrapped until it cools.

Preparing lecho for the winter from cucumbers

Cucumber preparation is a delicious salad that adults and children will enjoy. This recipe calls for the following ingredients:

• young cucumbers – 1 kg;
• tomatoes - half a kilo;
• sugar – 130 g;
• salt – 1 tbsp. spoon;
• vinegar – 40 ml;
• sunflower oil – 80 ml.

Preservation recipe:

1. Tomatoes are passed through a meat grinder or crushed in a blender.
2. Cucumbers are cut into circles.
3. All products, except vinegar and cucumbers, are mixed in a deep container. Cook for about 15 minutes.
4. Afterwards cucumbers are added to the dish. Boil for another ten minutes.
5. At the end of preparing the salad, add vinegar.
6. The dish is put into jars and rolled up.

Recipe for preparing lecho for the winter without sterilization

Especially for those housewives who do not like to spend a lot of time in the kitchen, there is an excellent recipe for preparing it without sterilization. Required Products:

• tomatoes – 1 kilo;
• bell pepper – 3 kg;
• sugar – 1 glass;
• vinegar essence – 1 tsp;
• salt - two tbsp. l.;
• vegetable oil – 200 g;
• dill or parsley.

The salad is prepared like this:

1. Tomatoes are crushed in a meat grinder.
2. The resulting mass is combined with pepper, cut into strips, and spices.
3. The mixture is brought to a boil and cooked for about 40 minutes.
4. Vinegar is poured into jars and greens are added.
5. Glass containers are filled with hot salad and closed with lids.
6. The jars are wrapped in warm cloth until they cool.

Video: preparing lecho for the winter in a slow cooker

Bell pepper lecho is prepared for the winter as often as. And surprisingly, I again don’t remember my grandmother or mother canning lecho. That's what we bought it in the store, and it was Bulgarian lecho, or rarely Hungarian, I remember that for sure.

There has been no Bulgarian lecho in stores for a long time and I’m not sure that it is made on an industrial scale in Bulgaria. But you can buy sweet peppers at any time of the year. True, lecho from such pepper does not turn out as tasty as before.

Therefore, everyone is trying to prepare it during the mass ripening of vegetables in the open ground. And they do it right. These vegetables make lecho the most delicious and can be stored for a long time.

Recipes for making lecho from tomatoes and peppers, carrots and onions for the winter at home

How to cook lecho. We will now look at the simplest recipe, but very tasty, so to speak, a classic recipe for lecho for the winter, as well as a recipe for lecho made from peppers, tomatoes and carrots.

Menu:

1. Lecho from peppers and tomatoes is simple and tasty

Ingredients:

Our glass = 250 ml

• Tomatoes – 2 kg
• Bell pepper – 3 kg
• Onions - 10-12 pcs.
• Vegetable oil - 1 cup
• Sugar - 1 glass
• Table vinegar 9% - 100 ml.
• Salt to taste

Preparation:

1. Wash the vegetables and let them dry or pat dry with paper towels.

2. Peel the tomatoes, cut into large pieces and grind in a meat grinder. We have thin-skinned tomatoes, so we don’t peel them. If you have such a need, pour boiling water over the tomatoes for 2-3 minutes, then cool with cold water so as not to burn yourself and then the skin will come off the tomatoes very easily.

3. Cut the pepper into strips about 1 cm thick. Try to use multi-colored peppers. This way your treatment will look much more beautiful.

4. Onions can be cut into half rings, quarter rings, according to the recipe rules, all vegetables in one dish are cut the same way. But we'll cut it into cubes, I like it better.

5. We will also need a glass of vegetable oil, a glass of sugar, 100 ml. 9% table vinegar and salt to taste. Usually we take 2 tablespoons for this amount of vegetables. Take coarse salt, rock salt, there are no additives in it.

We put the jars to sterilize. After washing the jars with soda or mustard, place them in a cold oven, turn on the oven at 120°-130°C and, after heating to the set temperature, heat for another 7-10 minutes. Turn off the oven, open the door and leave the jars there until needed.

Pour boiling water over the lids and leave for 5-7 minutes.

Let's start cooking lecho

6. Place the bowl of tomatoes on the fire. Add sugar, add vegetable oil and salt. You can add one and a half spoons, then add more salt if necessary. Add chopped onion, stir and bring to a boil.

7. After boiling, cook for 1-2 minutes and add chopped pepper. Stir and bring to a boil again, stirring occasionally. After it boils, cook for about 15 minutes. The pepper should become soft, but not overcooked. So try it, you may need a little more time or less.

8. About 1-2 minutes before the end of cooking, add vinegar. Let it boil and our lecho is almost ready. We definitely try and at this moment we can add what we think is missing. Think about salt.

Place in jars

9. Pour the lecho into jars and roll up or screw on the lids that you have prepared.

10. Turn the jars upside down. We check if there are leaks anywhere. Wrap it in something warm and leave it until it cools completely.

We usually store this lecho in a cool place, but I think it can be stored at room temperature.

Well, so we have prepared with you a delicious lecho from bell pepper for the winter.

Bon appetit when you open it!

1. Lecho from bell peppers with tomatoes and carrots for the winter

Ingredients:

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

Preparation:

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

2. Cut the tomatoes into large slices.

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

4. 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.

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

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

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

8. 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.

9. Let the jars cool and put them into storage.

In winter we take it out and enjoy the smell of summer.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Bell pepper lecho with tomato juice is a delicious, time-tested preparation. For this version of lecho, red, fleshy, sweet varieties of peppers are ideal. If desired, you can add any other vegetables, for example, carrots or onions. A spoon or two of this preparation will make your winter borscht fragrant and tasty like summer. Lecho with tomato juice for the winter from bell peppers, the recipe for which I offer, will be an excellent addition to boiled rice or meat or poultry.
Our quantity of peppers and juice yields one liter jar of the preparation.

- red sweet pepper – 900-950 g;
- tomato juice – 400 ml;
- sugar – 0.3 cups;
- salt – 0.6 tbsp;
- vinegar – 30 ml;
- garlic – 3 cloves;
- vegetable oil – 50 ml.

Recipe with photos step by step:

As we said above, we choose fleshy red peppers; they are the most ideal option for preparing our recipe. We wash the pepper under cool water, cut it into two halves, remove the stem and seeds. If you have a large pepper, cut the flesh into small petals, you can cut it into strips/dices, but not finely.




In order for the pepper to remain in good shape, we will not heat treat it too much - pour boiling water over the pepper halves and leave them completely alone for 3-6 minutes. This time is enough for the pepper to steam a little and be ready for the next process.




Now take a saucepan or saucepan and pour in the tomato. A little about tomato - choose according to your taste; a store-bought version or a home-made one, homemade, will do. For homemade tomato juice, it is not necessary to use a juicer; just take a portion of ripe tomatoes, boil a little, grind through the finest sieve, and re-boil with sugar/salt. Bring the tomato to a boil. Place the pepper halves into the tomato.




Now add salt and sugar, add garlic, oil and vinegar, mix. Boil for exactly three minutes, no more. Remove the saucepan from the stove.






We prepare the dishes for preservation - we wash and sterilize the jars and lids, choosing a method that is more convenient for ourselves. Since we will not additionally sterilize the workpiece, we process the jar and lid very carefully.




Fill a dry sterile jar with pepper halves and pour in the tomato.




We seal the jars hermetically with lids and check that liquid and air do not leak out. Cool the jars upside down, preferably in a secluded place. We do not cover it with a blanket so that the pepper does not become soft as a result. Place the bell pepper lecho with tomato juice on a shelf in the cellar or pantry. Could be a great addition to the menu

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We continue to roll up the jars. Today we have Lecho for the winter. There are many recipes for lecho, some like it with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet peppers. How many people, so many tastes. Choose any recipe! Making pepper lecho is very simple and quick! And in winter it’s so nice to open a fragrant jar and enjoy a snack that retains the taste of summer!

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Pepper lecho for the winter

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Making pepper lecho is very simple and quick! And in winter it’s so nice to open lecho and enjoy this delicious preparation, before potatoes or pasta.

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We will need:

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For 4 liters:

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Tomato – 2 l

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Bell pepper -2-2.5 kg

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Onion – 1 kg

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Vegetable oil – 150g

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Salt – 1.5 -2 tbsp. l.

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Sugar – 2 tbsp. l.

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Garlic – 4 large cloves

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Preparation:

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Wash the pepper, remove seeds, cut lengthwise into 2-4 parts. Cut the onion into thin rings. Mix everything, pour in the tomato, put the lecho on low heat.

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When it boils, add salt, sugar and mix gently. Keep at a low simmer for 10 minutes, then add chopped garlic, stir and immediately roll into sterilized jars.

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Pepper lecho is ready!

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Lecho with carrots for the winter

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This recipe is the most delicious in my opinion. I advise you to prepare it. There is little hassle, the consumption of pepper is good (we plant a lot and don’t know where to put it now), there is no need to sterilize the jars with this lecho.

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So, we need:
For 1 liter of tomato juice
1 tbsp. - salt
2 tbsp. - sugar
5-6 large carrots
1 head - garlic
8 dec. spoons - 9% vinegar
Sweet pepper

Preparation:
Prepare tomato juice in any way convenient for you. I make juice by putting tomatoes through a juicer. Then I boil tomato juice for 20 minutes.
I add salt and sugar to the boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through a press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel the sweet pepper and cut into strips.
When the tomato juice and carrots boil for 25 minutes, add as much pepper as you can fit.
For 5 liters of juice it takes me 2 buckets of pepper.
Cook the pepper for 8-10 minutes.
Place in jars, roll up with iron lids and “under a fur coat” until cool.

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Lecho from zucchini and eggplant for the winter

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We will need:
1 kg eggplants
1 kg zucchini
1 kg pepper
1 kg carrots
bunch of dill, bunch of parsley

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for the sauce:
2 kg tomatoes
2 heads of garlic
1/2 cup 6% vinegar
1.5 cups vegetable oil
1.5 cups sugar
1/3 cup salt
4 allspice peas
5 black peppercorns
2 bay leaves
1 tsp coriander (optional)

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Preparation:
1. Cut eggplants and zucchini into slices, pepper into rings, grate carrots, chop greens
2. To make the sauce, twist the tomatoes. Add grated garlic, vinegar, oil, salt and sugar. Mix everything
3. Pour the sauce over the vegetables, add spices and simmer over medium heat for 40-60 minutes.
4. Place the vegetables in jars, roll them up, turn them upside down, and cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

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Lecho with sweet pepper for the winter

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A lecho recipe that has been proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it.

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We will need:

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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

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Preparation:

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1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.

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2) boil for 30 minutes, then add pre-cut pepper

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3) boil for another 5-10 minutes

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4) roll into jars, turn over, wrap until completely cool

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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).

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Lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without refrigeration all winter.

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You can eat lecho the next day.

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Lecho with onions for the winter

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We will need:

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1.3 kg sweet pepper,

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1 kg of tomatoes,

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250 g onions,

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15 - 20 g salt,

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ground black pepper to taste

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2 - 3 tbsp. spoons of water.

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Preparation:

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Wash ripe sweet peppers, remove seeds, cut into strips 5 - 8 mm wide or into pieces.

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Cut the tomatoes into slices 3 - 4 mm thick.

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Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enamel pan. Add 2 - 3 tbsp. tablespoons of water and simmer covered for 10 minutes. Fill the jars tightly, without air voids, with vegetable mass (vegetables should be covered with juice on top). Sterilize in boiling water: liter jars - 45 minutes, three-liter jars - 60 minutes.

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Lecho with carrots for the winter

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We will need:

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2.5 kg sweet bell pepper,
3 liters of tomato juice,
3 carrots,
1 pod of hot pepper,
1 head of garlic,
1 bunch of parsley,
1 bunch of dill,
3/4 cup vegetable oil,
8 tsp 9% vinegar
100 grams of sugar,
2.5 tbsp. salt

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Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, chop the greens. Grind the hot pepper and garlic together through a meat grinder. Place sweet and bitter peppers, carrots, garlic, herbs, salt, sugar and vegetable oil in a saucepan, pour in natural tomato juice and cook for 30 minutes. Add vinegar 5 minutes before the end of cooking. Place the lecho in sterilized jars, roll up and turn over onto the lids until it cools.

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Lecho without oil for the winter

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We will need:

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3 kg tomatoes,
1.5 kg sweet pepper,
7 large cloves of garlic,
1 cup of sugar,
1 tbsp. with a top of salt

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Preparation:
Cut half the tomatoes and cook for 10-15 minutes, add sweet peppers cut into strips, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho into sterilized jars and roll up.

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Lecho with carrots without vinegar for the winter

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We will need:

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3 kg tomato,

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2 kg peeled bell pepper (unpeeled 2.3 kg),

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0.5-1 kg carrots,

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2 tablespoons salt (full)

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1 tablespoon granulated sugar,

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1 tablespoon of vegetable oil.

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Preparation:

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Tomatoes through a meat grinder, carrots into strips, peppers into strips. Cook tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn them over and wrap them up.

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Exit:- 6 cans of 650 g or 5 cans of 750 g.

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Pepper lecho and eggplant for the winter

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Lecho is one of the most delicious winter snacks. It's easy and quick to prepare.

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From this amount the yield is 4 liters.

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We will need:

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Tomato juice -4 l

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Beautiful bell pepper – 1.5 kg

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Eggplants – 1.5 kg

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Onion – 1 kg

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Vegetable oil -150 g

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Salt - 1.5 - 2 tbsp. l

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Sugar – 2 tbsp. l.

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Vinegar 9% - 2 tbsp. l.

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Garlic – 4 large cloves

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Preparation:

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1. Cut the eggplants into slices, sprinkle with salt, let stand for 30-50 minutes so that the bitterness comes out. Then rinse in cold water.

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2. Peel peppers for lecho from seeds, cut into halves or quarters, onion into thin rings.

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3.Place everything for the lecho in a large saucepan, pour in tomato juice, cover with a lid and put on low heat.

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When the tomato is very hot, the vegetables have settled significantly, you can add heat.

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Add sugar, salt, butter to the lecho and bring to a good boil. Pour in vinegar and boil for 15 minutes. At the end add chopped garlic. Pour lecho into sterilized jars, roll up and wrap.

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Pepper and eggplant lecho is ready!

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Pepper lecho for the winter

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16:1648 16:4

We will need:

16:41

Tomatoes - 5 kg

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Bell pepper - 2 kg

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Carrots - 200 g

16:149

Beetroot - 200 g

16:177

Salt - 3 tbsp. spoons

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Sugar - 1 glass

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Vegetable oil - 1.5 cups

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Preparation:

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First, we wash the tomatoes, blanch them and peel them. Then grind through a meat grinder until pureed. Put the puree into a saucepan and put it on the fire.

When the puree boils, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, grate the carrots and beets on a coarse grater, then put the vegetables in a saucepan with the sauce and cook for another 10 minutes.

We clean the pepper from the stalk and seeds, cut it into small pieces.

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Add to the pan with the rest of the ingredients and simmer over low heat for 25-30 minutes.

Place the finished lecho in sterilized jars (you should get 7-8 liters of lecho) and roll up the lids. Here is a fairly simple recipe, bon appetit!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bell pepper - 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic - 2 cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. spoon

Salt - 30 Grams

Granulated sugar - 1 tbsp. spoon

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Preparation:

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Prepare the vegetables, wash them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into slices, cut the onion into half rings, cut the bell pepper into strips.

Scald the tomatoes and remove the skin from them. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, add onions and carrots.

When the vegetables have softened, add the peppers and zucchini. Add salt and simmer for 5 minutes over medium heat.

Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat. 5 minutes before readiness, pour in the vinegar, stirring the lecho.

Place the finished lecho into sterilized jars. The jars should be turned over and covered with a blanket until they cool completely.

Lecho of tomatoes and peppers for the winter

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18:4

We will need:

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Bell pepper - 3 kg

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Tomatoes - 3 kg

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Salt - 4 tbsp. spoons

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Sugar - 1.5 cups

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Bay leaf - 2 pieces

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Potted peppers - 8 pieces

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Vegetable oil - 200 g

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9% vinegar - 80 g (I like to use apple cider vinegar)

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Preparation:

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Prepare the main ingredients. Rinse the vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all unnecessary parts.

Grind the tomatoes in a meat grinder. Place the resulting mass in a saucepan.

Boil the tomatoes over low heat for 15 minutes, add pepper, sugar, salt, and vegetable oil. Cook for 20 minutes. At the very end, add peppercorns, bay leaves and vinegar. Boil for another 5-7 minutes.

Jars must be sterilized using an oven.

Divide the lecho into jars and close the lids. Turn upside down and wrap in a blanket and leave until completely cool.

Lecho with beans for the winter

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19:4

Ingredients:

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Dry beans - 500 g

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Tomatoes - 3.5 kg

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Sweet pepper - 2 kg

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Hot pepper - 1 piece

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Sugar - 1 glass

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Vegetable oil - 1 glass

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Salt - 2 tbsp. spoons

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9% Vinegar - 2 tbsp. spoons

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