Bright and fragrant bell pepper lecho is a real delicacy. Cook for the winter with tomato paste, onions, carrots, tomatoes.

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

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

Wash the tomatoes and cut into slices, getting rid of the core and rotten barrels, if any. Pass them through a meat grinder or in a blender to a puree state. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Put on fire and cook for 5 minutes after boiling.

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

Onion cut into half rings. Peel the peppers and cut into cubes. Add in a saucepan with our lecho and cook everything together for 30 minutes.

In the meantime, the vegetable mass is being cooked, sterilize the jars and lids in any way convenient for you.

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

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

Very bright fragrant and incredibly tasty salad "lecho", practically knows no competition on the winter table. Many people love it and of course they try to stock up on this healthy dish for the winter.

• Bulgarian 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 from it. Then we chop it into small pieces.

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

We put on medium heat, add salt, sugar and cook for about half an hour, while do not forget to stir occasionally.

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

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

Recipe 3: bell pepper lecho - Lick your fingers

Pepper treat for the winter, this delicious vegetable snack is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a kind of canned salad that came to us from Hungary and won success in many European countries.

From the article you will learn how to cook a delicious bell pepper lecho at home, its recipes are extremely simple.

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

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

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

We pass tomatoes through the meat grinder, about 2 kg, it should turn out 3 liters of finished tomato. It is better to choose fleshy 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 onion and pepper there.

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

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

We boil for another 15 minutes, pour into prepared jars and roll up. From this volume of preparation products, 6 jars of half a liter will be obtained. Banks, before being placed in it lecho, need to be sterilized.

For lecho, half-liter jars are best suited, 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 fleshy tomatoes.
• 2 tbsp salt.
• 100 grams of sugar.
• 2 tablespoons of vinegar.

Initially, you need to wash the peppers well to avoid the risk of infection. You can cut as you wish. As you like.

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

Divided into pieces tomatoes 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, as well as refined sunflower oil into the tomato puree. Spicy lovers can add hot peppers.

At the next stage, add pepper to the pan, mix and cook after boiling for about half an hour. The fire must be reduced to a minimum so that the pepper retains its crisp structure.

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. Put in a container, prepared lecho, in a hot state. Tighten with a key, turn over and set aside in a dark place. Salad can be stored in the apartment.

Recipe 5: bell pepper and carrot lecho (with photo)

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

We use homemade tomatoes, they have a thin skin, so we do not remove it. Wash all vegetables first. We clean onions and carrots.

Cut the tomatoes into large slices.

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

Grate carrots for Korean carrots. Well, if there is none, we rub it on a large ordinary grater. We also send carrots to tomatoes and peppers.

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

We put 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 the table and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.

We let the jars cool and send them to storage. In winter we get it, enjoy the smell of summer. Bon Appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's cook lecho with tomato paste for the winter today, I propose to make 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 pepper it will turn out juicy, bright and beautiful, and, of course, delicious. Let's take a good tomato paste as a basis, ideally home-made tomato paste, but store-bought paste is also good. Lecho can be served at 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 they won't stand idle for sure.

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

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

Peel the Bulgarian pepper from seeds, remove the partitions. Rinse the peeled half of the pepper, cut the pepper into large pieces or cubes. Immediately transfer the sliced ​​\u200b\u200bto a saucepan with a tomato base.

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

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

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

Arrange lecho in pre-sterilized jars, immediately tighten the jars tightly with lids and put them upside down, cover with a blanket and leave for a day. After a while, transfer the workpiece to the cellar.

Recipe 7: bell pepper and onion lecho (step by step)

For me, this is the most delicious lecho that you can think of. This juicy, tender and fragrant vegetable appetizer contains all the colors and tastes of a sunny summer. Meaty bell pepper, sweet carrot, spicy onion and rich tomato combine perfectly in this lecho, which we will prepare with you 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 (I have 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 - chop them anyway. From spices, you can also add a couple of cloves, but this is optional. By the way, vinegar in this recipe is lecho, although it is used, but you can neglect it or add less (although 2 tablespoons for such a quantity of vegetables is not much).

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

But I was too lazy to collect it and then wash it, so I just punched slices of tomatoes with a submersible blender right in the pan (I have a capacity of 4 liters), in which lecho will be cooked for the winter. The result is literally 30 seconds, and you do not need to remove the skin.

Add to tomato puree (we can say that it is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a tender snack, not spicy at all. We put 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 take care of the rest of the vegetables. We clean onions and carrots - we will need 400 grams of both in a peeled form.

The onion can be cut arbitrarily, but I prefer the pieces to be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each one into plump quarter rings. Pour all the oil into the pan at once, warm it up and spread the chopped onion. Fry over medium heat, stirring, until translucent.

While the onion is fried, either chop the carrots on a coarse grater, or cut them into strips (thin sticks). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).

When the onion is half cooked 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 ourselves arbitrarily - it is in this lecho for the winter that I love when the pepper is cut into thick sticks. In this form, pepper should be 1 kg (maybe a little more).

Well, the carrots with onions are ready - they are slightly reddened and smell pleasant (there is no longer a smell of raw onions).

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

We shift the fried vegetables into the tomato base along with the oil.

Put the pepper pieces in there.

Stir the contents of the pot, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer vegetables in tomato sauce for about 20 minutes. During this time, gently 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: in the process of stewing, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the pulp should become almost soft, while the skin should in no case leave (then you have simply digested it). But the pepper should not crunch either - find a middle ground for yourself personally. Before that, carrots and onions were already almost ready, 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. Just a couple more minutes to cook.

Lecho of peppers, tomatoes, carrots and onions is ready - we close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each hostess has her own favorite method, and 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 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. We lay out the boiling lecho in jars.

We close the lids with a typewriter or twist with screws. By the way, I am often asked if there is a difference between what kind of covers to use - screw or turnkey tin. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that threaded cans are also needed for screw ones?

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

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

I really hope that you will like such an appetizer for the winter and that you will also make it for your family year after year. Good luck preparing for the winter, friends, and bon appetit!

Recipe 8: Sweet Pepper Lecho with Onions and Carrots

The following recipe can hardly be called a classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this variant originated, but it is also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product in the output. However, this variant is very successful in terms of flavor combinations and is therefore very popular.

• Bulgarian pepper - 1.5 kg
• Carrot - 1kg
• Tomatoes - 2 kg or tomato paste - 500 gr
• Onion - 4 pieces of medium size
• Sunflower oil - 150 ml
• Vinegar 70% - 1 tbsp
• Sugar - 7 tablespoons
• Salt - 1.5 tbsp

If you use tomatoes, then first of all you need to 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. At the same time, it is absolutely not necessary to peel off the skin, everything will be ground and you will have additional fiber in the lecho. If using tomato paste, then dilute and stir it in warm boiled water.

We cut the pepper into petals, carrots not into thick rings, but onion into half rings. No need to try to cut vegetables as small as possible, you are not cooking caviar. They should keep their shape after processing and not fall apart when it comes time to take them out of the can.

Pour the tomato paste (or the tomato juice you have) into a large saucepan and add sugar, salt and sunflower oil to it. Once again, mix everything well and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add pepper and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 things).

After that, cook lecho for another 10 minutes, stirring constantly.

After that, remove the pan from the heat and lay out the still hot mass in sterilized jars. We fill to the very top and close or roll up the jars. We turn them upside down and put them on the lid until they cool, wrapping them in a cotton towel.

Pepper lecho for the winter is perhaps the brightest, most fragrant and delicious of all preparations. The bright unique smell of vegetables, combined with a rich taste, make lecho a popular type of preservation among housewives and a favorite snack among people of all ages. The secret of the popularity of lecho is that from a minimum set of seasonal vegetables you can cook a delicious treat with excellent taste and nutritional qualities. The valuable vitamin composition of the vegetables that make up this preparation is preserved during cooking with only minor errors, so pepper lecho for the winter can be considered a very healthy and highly recommended snack.

The choice of high-quality vegetables, as you might guess, is the most important moment in the preparation of lecho. The main ingredients here are bell peppers and tomatoes, so they should be ripe (but not overripe), sweet and fleshy. It is better to take red tomatoes, since lecho made with pink fruits will not have a characteristic bright color that causes appetite. Peppers also choose brightly colored and necessarily thick-walled, dense, crispy and fragrant. In principle, the color of bell pepper can be any, but it is best if the pepper is red - it is the sweetest and richest in taste, and lecho looks extremely appetizing with it. Lecho can also include onions, carrots, hot chili peppers, garlic, zucchini, eggplant, rice, beans and greens. All these ingredients make lecho so different and unique, and the variations of its preparation are really endless.

There is no strictly defined recipe for lecho from pepper for the winter, and, thanks to the numerous experiments of the housewives, countless ways of harvesting lecho for the winter have already accumulated. The principle of preparing lecho usually boils down to the following - chopped tomatoes with a meat grinder or blender are boiled together with chopped peppers and other vegetables, if the recipe implies this, table vinegar is added at the end of cooking, after which the lecho is laid out in jars. Pepper for lecho is usually cut into strips, sticks or half rings with a thickness of 1 to 2 cm. It is not necessary to grind, otherwise the vegetables will boil and will not have a pronounced taste. The addition of salt, sugar and spices is best adjusted to your taste. The degree of sweetness, spiciness and acidity of the lecho is regulated with the help of the main ingredients. So, the sweetness of the preparation is given by carrots and sugar, spiciness - hot peppers and garlic, sour notes - tomatoes and vinegar.

Pieces of sweet bell pepper in a sweet-spicy tomato sauce are a great appetizer, an independent side dish and an excellent addition to meat, poultry, fish or potatoes. In addition, pepper lecho for the winter can act as a dressing for borscht or a component of sandwiches. With the minimalism of its composition, lecho turns out to be incredibly tasty and satisfying. Well, are you inspired? Then let's not waste time!

Ingredients:
1.5 kg of tomatoes,
1 kg of bell pepper,
2 medium onions,
150 ml vegetable oil,
100 g sugar
2 tablespoons salt (no slide)
50 ml of 9% vinegar.

Cooking:
Remove the seeds from the bell pepper and cut into strips. Onion cut into half rings. Cut the tomatoes into slices and chop with a meat grinder or blender. Heat vegetable oil in a deep saucepan. Add onion and sauté until soft, 3 to 4 minutes. Add chopped tomatoes, sugar and salt. Stir, bring to a boil and cook over medium heat for 20 minutes. Add bell pepper, bring to a boil, reduce heat to a minimum and simmer covered for 15 minutes, stirring lecho 2-3 times during this time. Add vinegar and boil for another 4-5 minutes. Arrange the pepper in sterilized jars so that it fills about two-thirds of the volume, and pour to the top with tomato sauce. Roll up jars with sterilized lids and let cool.

Pepper lecho with tomatoes and basil

Ingredients:
2 kg of tomatoes,
1 kg of bell pepper,
1 large onion
1 head of garlic
1 pod of hot pepper,
1/2 bunch basil
100 g sugar
20 g salt
2 tablespoons of vegetable oil,
2 tablespoons of 6% vinegar,

Cooking:
Chop the tomatoes and grind together with the basil in a blender until puree. Rub the resulting puree through a fine sieve. Pour the mass into a saucepan, bring to a boil and boil for 15 minutes. Add onion cut into half rings and bell pepper cut into long slices. Cook over low heat for 10 minutes, then add sugar, salt, vinegar, vegetable oil and black pepper. Stir and cook for 3 to 5 minutes. Arrange the lecho in sterilized jars, making sure that the tomato juice is poured to the very top. Roll up the jars, turn upside down and, wrapped in a blanket, let cool.

Pepper lecho with tomatoes and carrots

Ingredients:
1.8 kg of tomatoes,
1 kg of bell pepper,
500 g carrots
9 black peppercorns,
6 peas of allspice,
6 cloves,
5 tablespoons of vegetable oil,
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 70% vinegar.

Cooking:
Pass the chopped tomatoes through a meat grinder or puree with a blender. Pour the tomato juice into a saucepan, bring to a boil and cook for 15 minutes. While the juice is boiling, cut the bell pepper into long strips about 5 mm thick, carrots into circles, semicircles or sticks. Add vegetables along with vegetable oil, sugar and salt to the tomato mass. Stir and cook over medium heat for 35-40 minutes, stirring occasionally. Put spices in sterilized jars, and then lecho. Pour vinegar on the lids and roll up the jars.

Pepper treat for the winter at home

Ingredients:
For 4 cans of 0.5 l:
1 kg of bell pepper,
1 kg of tomatoes,
4 bulbs
1 large head of garlic,
1 bunch of parsley
100 ml vegetable oil,
3 tablespoons sugar (heaped)
1 tablespoon salt (heaping)
2 tablespoons of 9% vinegar,
1/2 teaspoon ground black pepper.

Cooking:
Make a cross-shaped incision on the skin of the tomatoes. Dip the tomatoes in boiling water for 1 minute, then remove the skin. Cut the tomatoes into slices, onions - into half rings, bell peppers - into slices, chop the garlic and parsley. Heat vegetable oil in a frying pan, add onion and fry for 3-4 minutes until soft. Add tomatoes, bell pepper, salt, sugar and black pepper. Stir and simmer for 20-25 minutes, stirring the lecho from time to time. 2-3 minutes before readiness add garlic and parsley. Pour in the vinegar and cook for another 5 minutes, then spread the lecho into sterilized jars and roll up with sterilized lids. Turn the jars upside down and let cool under the covers.

Lecho of bell pepper and eggplant for the winter

Ingredients:
For 4 cans of 700 ml:
2 kg bell pepper,
2 kg eggplant,
3 kg of tomatoes,
500 g onions,
1 head of garlic (optional)
300 ml vegetable oil,
80-100 g of sugar,
80-100 ml of 9% vinegar,
salt to taste.

Cooking:
Remove the skin from the eggplant, if desired, and cut the vegetables into cubes. Salt and leave for a while so that bitterness comes out, after which the eggplant should be squeezed out. Bulgarian pepper cut into strips, onion - cubes or half rings. Grind tomatoes with a blender or meat grinder. Heat vegetable oil in a saucepan and fry the onion until it becomes slightly golden. Add bell pepper, mix and simmer for 5-8 minutes. Add eggplant and simmer for another 5 minutes. Add the tomato mass, mix well and simmer for 30 to 40 minutes. 5 minutes before readiness, add sugar, garlic (if used), pour in vinegar and salt the lecho to taste. Arrange hot lecho in jars and roll up. Wrap with a blanket and let cool.

Lecho of pepper with rice for the winter

Ingredients:
500 g bell pepper,
500 g tomatoes,
1 large onion
1 large carrot
100 g of rice
3-4 garlic cloves,
50 ml vegetable oil,
30 g sugar
30 ml of 9% vinegar,
10 g salt
spices to taste.

Cooking:
Puree tomatoes using a meat grinder or blender. Pour the tomato paste into a heavy bottomed saucepan. Add diced onion, grated carrots and diced bell pepper. Add rice, stir, bring to a boil and cook over low heat at a low simmer for 40 to 50 minutes, until the rice and vegetables are cooked through. Lecho should be stirred periodically, removing the mass from the walls of the pan. 5 minutes before cooking, add chopped garlic, sugar and salt. Mix. Pour in the vinegar, mix, remove the lecho from the heat and arrange in sterilized jars. Seal the jars hermetically and, wrapping them in a blanket, cool.

Enjoy the wonderful taste of fragrant spicy pepper lecho for the winter by putting our recipes into practice. Good luck preparing!

Lecho is a favorite dish of all. There are many different options for its preparation, differing in ingredients and taste. Lecho itself is unique, it can be used simply as an appetizer or as a component of the first, second courses. Below are the best pepper and tomato lecho recipes.

To begin with, it is worth presenting a recipe for an ordinary pepper and tomato lecho for the winter. This is an easy cooking option known all over the world. The dish is easy to make and has a pleasant taste.

Ingredients:

• Bulgarian pepper - 2 kg;
• Tomatoes - 2 kg;
• Sugar - half a glass;
• Vegetable oil - half a glass;
• Salt - 1 tbsp. l. with a slide;
• Vinegar 9% - 3 tbsp. l.

Interesting!

If desired, pepper for lecho can be cut not in slices, but in any other way. The main thing is that the pieces are not large, otherwise it will be problematic to get such a pepper from a jar.

Cooking:

1. The first step is to clean the pepper. The tail is removed, the core with seeds. Peeled pepper halves should come out exactly 2 kg. Then each half is divided into 2-3 more parts to make small strips.
2. Tomatoes are washed together with peppers, then they are dried, divided into 4-6 parts and ground into puree. If you do not like the skin, you can remove it in advance. The easiest option is to make a cross-shaped incision on the fruits and pour boiling water over them. After that, the skin will easily come off. It is removed, and then the tomatoes are already twisted. Thus, it turns out a tender tomato puree without a skin.
3. To cook lecho, you need to prepare a large basin. Vegetable oil is poured into it, sugar, salt, tomato puree are poured and mixed. Bring the marinade to a boil over medium heat.
4. When the tomato puree boils, pepper pieces are poured into it and boiled again. You need to cook the dish for no more than 35 minutes, you can a little less. So that the vegetables do not burn, the lecho is constantly stirred with a wooden spoon.
5. When the lecho is ready, the pan is removed, vinegar is poured and the dish is stirred.
6. While the dish is still hot, it is poured into hot, sterilized containers and corked.

Ready preservation should stand with its shoulders down under the covers for a whole day. Then you can put it in the pantry.

The amount of sugar in different lechos is changed to taste. Sugar adds sweetness to the dish, neutralizes the acidity of tomatoes and vinegar. So you can’t cook without it at all, but how much to put in a dish, each hostess must decide for herself.

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Fragrant, vegetable lecho is prepared using not only peppers and tomatoes, but also other ingredients. The variant of the dish presented below also includes onions and spices.

Ingredients:

• Tomatoes - 4.5 kg;
• Sweet pepper - 4 kg;
• Onions - 500 g;
• Sunflower oil - 1 tbsp.;
• Sugar - 200 g;
• Salt - 1.5 tbsp. l. with a slide;
• Laurel - 8 leaves;
• Black pepper - 25 peas;
• Vinegar 9% - 1 tbsp.

Cooking:

1. Onions must be peeled and cut into rings. If you like straws more, you can do so.
2. The core is removed from the bell pepper, all seeds, the tail should also be removed. Then you can chop it however you like.
3. Tomatoes must be cut into pieces and killed with a blender. If desired, you can remove the skins in advance so that they do not interfere with the lecho.
4. Boil tomato puree over low heat, then pour vegetable oil, salt, sugar into it, throw laurel and pepper. Cover the container with a lid and leave for 50 minutes so that the mixture boils well. Sometimes the dressing needs to be stirred so that it does not burn.
5. Canning jars need to be washed, sterilized and put onions and peppers on them. Lay them in tightly.
6. Then they are poured with boiling water and left for 20 minutes. When the time has passed, the water is drained.
7. When the dressing is ready, it is turned off, vinegar is poured and distributed into jars. After rolling, the preservation is turned upside down and covered with a blanket. When the preservation is ready, you can put it in a dark, cool room.

This lecho has a natural taste. The onion gives it a nice touch. At the same time, the pieces retain their shape, as they were not boiled.

Spicy-sweet lecho has a pleasant, unusual taste. A detailed recipe for its preparation is given below.

Ingredients:

• Sweet pepper - 1 kg;
• Tomatoes - 2 kg;
• Vegetable oil - 100 ml;
• Sugar - ½ cup;
• Salt - 1 tsp;
• Garlic - 1 medium head;
• Chili pepper - to taste;
• Spices - whatever you like.

Cooking:

1. The tomatoes are washed, peeled and mashed into a puree mass.
2. Peppers must be peeled and chopped into pieces as you like.
3. The garlic is peeled and cut into small pieces.
4. Oil, garlic, chili, spices to taste are added to the tomato mass and mixed.
5. The resulting mass is poured into a large container and boiled over high heat until boiling. Then you need to reduce the gas, add sugar, salt, pieces of pepper and mix everything again.

Tomatoes for lecho can be taken of any variety, large small, red, yellow, black or pink, the main thing is that they are ripe!

1. When the mass boils again, vinegar is poured into it, the fire is turned off and the lecho is distributed over sterilized containers. You need to cork them, turn them over and put them to cool under a blanket.

After the preservation has cooled, it is removed to the cellar.

The original Hungarian pepper and tomato lecho has a rich, spicy taste. It is not difficult to cook it, the main thing is to calculate with the amount of spiciness so that the household will like the dish.

Ingredients:

• Bulgarian pepper - 3 kg;
• Tomatoes - 3 kg;
• Chili pepper - 1-2 pcs.;
• Salt - 4 tbsp. l;
• Sugar - 1.5 tbsp.;
• Apple cider vinegar 6% - 70 ml;
• Laurel - 2 leaves;
• Peppercorns - 7 pcs.;
• Vegetable oil - 200 ml.

Interesting!

Lecho made from a mixture of red, green and yellow peppers looks very beautiful on a plate.

Cooking:

1. Tomatoes, peppers need to be thoroughly washed and peeled.
2. Tomatoes are chopped into pieces and twisted to make a puree. It must be poured into a container for cooking lecho and boiled for a quarter of an hour over low heat.
3. After the specified time, salt, sugar, butter, pepper are added in pieces. The resulting mixture should be boiled for 20 minutes.
4. When this time passes, black pepper, laurel, vinegar are poured into the lecho and kept on fire for another couple of minutes.
5. Ready preservation is poured into sterilized, clean containers and sealed with boiled lids.

After seaming, it is necessary to turn all the containers over and cover them with a thick blanket until they cool.

Pepper and tomato lecho can be made with various additional ingredients. An interesting dish is obtained by mixing bell pepper with zucchini.

Ingredients:

• Pepper - 1 kg;
• Zucchini - 1 kg;
• Ripe tomatoes - 700 g;
• Onion - 400 g;
• Vegetable oil - 130 ml;
• Salt - 50 g;
• Sugar - 160 g;
• Vinegar 9% - 20 ml.

It is better to choose odorless vegetable oil for canning, otherwise the aroma of preservation and even its taste may disappoint!

Cooking:

1. For cooking, a voluminous bowl with a thick bottom is taken. Vegetable oil is poured into it, salt, sugar are poured and brought to a boil.
2. Vegetables must be washed and cleaned.
3. Zucchini is cut into cubes, onion - into strips, pepper - into 4-8 parts.
4. Tomatoes are peeled and mashed into a puree.
5. When the marinade boils, zucchini is poured into it, stewed, allowed to boil and boiled for 5 minutes.
6. When the zucchini are cooked, add the onion to them, let the mixture boil and cook for another 5 minutes. Then add bell pepper and cook for another 5 minutes.
7. Tomato puree is added last and boiled for 10 minutes, and vinegar is poured in a minute before the lecho is turned off.

The finished lecho is poured into sterilized jars, rolled up and placed with the shoulders down under the blanket.

Lecho with carrots, peppers and tomatoes

If you want to try something new, you can cook bell pepper lecho with tomatoes and carrots.

Cooking:

1. Tomatoes, peppers and carrots are thoroughly washed and peeled. The skin must be removed from the tomato so that the lecho has a pleasant consistency.
2. Tomatoes are twisted into tomato juice. Then salt, sugar and vegetable oil are poured there. Boil this mixture over medium heat and boil for 40 minutes.
3. Carrots must be chopped into thin slices, and pepper cut into medium or large pieces. At the same time, you need to add spices. It can be allspice, basil, marjoram, parsley, dill, paprika, chili or something else. Spices are chosen according to taste - what you like.
4. When the tomato juice boils for 40 minutes, pepper and carrots are added to it. It should be cooked for at least 20 minutes, then it is turned off, vinegar is added.
5. Banks are pre-washed and sterilized. Covers for spinning must be boiled. While the jars are still hot, lecho is distributed in them and corked.

Preservation should cool with lids down, under a towel or blanket. A day later, it is removed to the pantry.

A simple recipe for pepper and tomato lecho is made in a slow cooker. Special efforts for its preparation are not necessary, the main thing is to take ripe and high-quality vegetables.

Ingredients:

• Sweet pepper - 1.5 kg;
• Cucumbers - 2 kg;
• Tomato juice - 500 ml;
• Garlic - 25 g;
• Chile - ½ pod;
• Vegetable oil - 100 ml;
• Salt - ½ tbsp. l.;
• Sugar - 100 g;
• Table vinegar 9% - 45 ml.

Cooking:

1. Sweet peppers must be washed under running water, remove the stalks, seeds and cut into pieces.
2. Cucumbers are also washed and chopped with garlic and chili slices.
3. Tomato juice, sugar, salt, vegetable oil interfere in the basin. This marinade is an important part of the dish.
4. Cucumbers, garlic, chili, pepper are mixed in the multicooker bowl and sent to the “Stewing” mode for 45 minutes. As the quenching progresses, it is advisable to stir it lightly, since there will be no liquid there yet. After 30 minutes, tomato sauce is added, which was mixed in a separate saucepan.
5. When the lecho is ready, it is necessary to sterilize the jars, boil the lids and distribute the lecho into containers. While the lecho is hot, the jars are corked and turned over. They should cool at room temperature under a blanket.

Lecho in a slow cooker cooks quickly and has an unusual taste. This dish is always a pleasure to eat, regardless of the time of year. It is good as an appetizer, but can also be used to make stews, soups and other dishes.

Among the many options for preserving vegetables for the winter, the favorite among most Russian housewives is the lecho recipe from tomatoes and peppers. This is an undying classic that has its own flavor. A simple tomato and pepper lecho is amazing, it’s not without reason that people say “you will lick your fingers” about it. It’s worth trying to cook a seam once, as the next year there will be a desire to make 2 servings, or even 3 - 4. By opening a small half-liter jar, you can create a holiday at the table. Lecho with peppers and tomatoes, prepared according to a simple recipe, goes amazingly with a side dish of rice or buckwheat. It can be put next to the side dish. In winter, on the basis of seaming, borscht, pies, and pizzas are prepared. And the Hungarians, who own this delicious culinary masterpiece, love to eat it with white bread.

How to cook lecho from tomatoes and peppers: a few tips

The classic lecho is traditionally prepared from ripe tomatoes, colorful bell peppers and spices. Initially, the dish was called “pepper in tomato sauce”. Over time, experiments began. Other vegetables began to be added to the wonderful tomato-pepper duet. Lecho recipes for the winter appeared, in which eggplants, cauliflower, onions, and zucchini were used. Over time, the housewives began to experiment, introducing rice and beans into the contents. And this is also lecho, only not classic, but branded or author's.

To roll up lecho from tomatoes with the addition of bell pepper, you must first prepare the vegetables, and then digest everything. It’s not difficult, but it will be even easier, because a step-by-step recipe for making lecho is offered, complemented by bright photos. Is it possible to resist the Hungarian classical temptation? No way! Prepare food and welcome winter deliciously.

Products for lecho: list and photo

Lecho - rolling is universal. It's almost like porridge from an ax: two main ingredients make an amazing creation.

To roll a simple tomato and pepper lecho, you will need:

1. juicy, ripe tomatoes - 2 kg;
2. Bulgarian multi-colored pepper - 3 kg;
3. fine salt - 4 tbsp. l.;
4. sugar - about 200 g;
5. odorless vegetable oil - 150 g;
6. vinegar (concentration 9%) - 100 g.

How to cook a simple bell pepper lecho: a step-by-step classic recipe with a photo

• The vegetables are cooked first. Better to start with tomatoes. They will have to be thoroughly washed with a sponge, cut into halves, remove the part where the fruit was attached to the twig. Cut the halves into several pieces, as shown in the photo.

  

• Grind the prepared vegetables in a meat grinder into a smooth puree.

  

• Put the tomato mass on fire, adding salt, sugar, oil to the pan.

  

• While the tomato base is cooking, do the pepper. Remove seeds and stalks from each washed pod. Cut first lengthwise into half, then into transverse strips, as in the photo.
  
• As soon as the tomatoes begin to boil, pour the strips of pepper into the pan. Thoroughly mix the future lecho and continue cooking until boiling. The mass begins to bubble - it's time to turn off the fire. Boil for at least 10-15 minutes. Do not forget that 2 - 3 minutes before the end of cooking the classic lecho, table vinegar measured in advance is added.
  
• The finished salad is laid out hot in half-liter jars pre-sterilized in any way. Cover the container with lids and roll up.

Letcho from Bulgarian pepper and tomatoes is a bright representative of Hungarian cuisine. Mandatory components of a fragrant dish are peppers and tomatoes. Traditionally, they take red pepper for cooking, much less often yellow, and green is usually not used.

Lecho is an amazing dish that does not have a specific recipe. Therefore, it easily adapts to any vegetables. The classic Hungarian dish goes well with carrots, garlic and onions. But at home it is cooked exclusively from tomatoes and peppers. Winter preparation is usually served with white bread, meat products, rice, potatoes and pasta.

The taste of the dish depends on the condition of the vegetables. Therefore, choose only strong, undamaged fruits. Peppers get fleshy and always ripe. The skin should have a uniform color without spots and a smooth texture. In addition to lecho from.

Tomatoes also choose ripe and fleshy. To make the lecho more tender, experienced chefs recommend removing the skin from the fruit. To facilitate the process, pour boiling water over the tomatoes, after which the skin can be easily removed.

If you chose a recipe with the addition of vinegar, then use only an enameled container for cooking, on the surface of which there are no damages and chips.

Winter harvesting is very useful, easy to digest and does not contain a large amount of calories. Therefore, it is suitable for feeding the whole family and for those who are on a diet. For cooking, choose thick-walled and fleshy peppers. In this case, the lecho will turn out especially tasty and juicy.

From the proposed volume of products, 4 cans of 650 ml of delicious, real lecho are obtained.

You will need:

• Bulgarian pepper - 1.5 kg.
• Tomatoes - 2 kg.
• Vegetable or olive oil - 130 ml.
• Sugar - 130 g.
• Hot pepper - 1 pod.
• Coarse salt - 40 g.
• Pepper - 10 black peas.
• Bay leaf - 5 pcs.
• Table vinegar 9% - 20 ml.

Cooking method:

Remove the stalks, seeds, and any membranes from the pulp of the washed peppers. Cut into very small squares.

Rinse the tomatoes. Cut in half and remove any ugly parts. Send to the meat grinder and twist. If there is a juicer, then it is better to use it. Tomato juice in this case will be more homogeneous. But even through a meat grinder, lecho will come out no less tasty. You can also use an immersion blender for grinding, but the process will be longer.

Pour the juice into a deep container. Put on medium heat. Boil for a quarter of an hour, stirring occasionally so that the juice does not burn. Otherwise, the taste of the dish will be spoiled.

Pass the boiled product through a sieve, separating the juice from the seeds. If you have used a quality juicer that cleans the juice well, then you can skip this process.

Return back to the stove. Boil. Sprinkle salt, peppercorns, bay leaves. Pour in vegetable oil.

Place the hot pepper pod. If you like a light burning taste, then the pod does not need to be cleaned. Boil it for a few minutes and then take it out. For a spicier, spicier flavor, remove the seeds and cut the flesh into small pieces. If you do not like burning dishes, then you can not use pepper. The color of the vegetable also plays a big role. Red is more vigorous, and green is gentle and less burning.

Pour in the sugar. If your tomatoes are too sour, you can increase the amount of sugar. Pour in the bell pepper. Boil 20 minutes.

Pour in the vinegar. Remove the hot pepper pod if you used a whole one. Boil 3 minutes.

Pour into sterilized jars. Screw on the lids tightly.

Flip. Cover with a warm blanket. Leave until the workpiece has cooled down.

How to cook lecho with tomatoes and carrots without vinegar

According to the proposed recipe, bell pepper and tomato lecho contains a large number of different vegetables, which makes it not only nutritious, but also very healthy. Eating a tasty dish regularly in the winter, you will help the body cope with viral diseases and beriberi. Serve lecho with potatoes and cereals, add to stews and soups.

Lecho turns out quite thick and fragrant. From the indicated volume of products, 4 liters are obtained.

You will need:

• Tomatoes - 2 kg.
• Carrots - 300 g.
• Sugar - 80 g.
• Bulgarian pepper - 2 kg.
• Coarse salt - 30 g.
• Vegetable oil - 120 ml.
• Onion - 300 g.

Cooking:

Chop the onion. Half rings should be thin. Transfer to a deep bowl.

Carrot cut into cubes. Try not to make them too thick.

Carefully remove the seeds from the peppers. Cut into strips.

Cut the tomatoes in half and pass through a meat grinder. You can also use a combine.

Pour the tomato puree into a saucepan. Salt and add sugar. Stir.

Turn on the medium burner setting. Boil.

Pour half the oil into the pan. Warm up. Add carrots. Roast until soft. Transfer to tomatoes.

Pour the oil back into the skillet. Add onion and fry until golden brown. Transfer to tomato puree. If you wish, you can not fry the vegetables, but immediately send them to the tomatoes and pour the volume of oil indicated in the recipe.

Cook with the lid closed for 10 minutes. Add half of the pepper. Stir to settle the vegetable.

Fill in the rest. Stir. Close the lid. Simmer for 20 minutes.

Transfer to prepared jars. Close tightly with pre-welded lids.

The optimal ratio of the products proposed in the recipe helps to make the dish not only tasty, but also surprisingly bright. Chop all vegetables into roughly equal-sized pieces. In this case, the workpiece will turn out to be more attractive and appetizing in appearance.

From the indicated volume of products, get two half-liter cans of useful winter harvesting.

Required components:

• Sweet pepper - 1 kg.
• Table vinegar - 50 ml.
• Salt.
• Tomatoes - 500 g.
• Parsley - 50 g.
• Onion - 360 g (2 large onions).
• Ground dill seeds - 5 g.
• Sunflower oil - 100 ml.
• Black ground pepper - 5 g.
• Sugar - 100 g.
• Garlic - 5 cloves.

How to cook:

Rinse the pepper. Remove seeds and cut into strips. Better use red more fleshy peppers.

Cut the garlic into medium-sized cubes, and the onion into half rings.

Pour oil into a saucepan. Warm up lightly. Throw in the onion. Turn on the medium burner and cook until the vegetable is soft.

Pass the washed tomatoes through a meat grinder and pour over the onions. Bring to a boil and cook for 20 minutes.

Throw in the peppercorns. Boil. After this point, cook for a quarter of an hour. Don't forget to stir during the process.

Sprinkle dill seeds, ground pepper. Sweeten and salt. Add minced garlic. Stir. Bring to a boil.

Sweat a quarter of an hour. Pour in the vinegar and place the chopped parsley. Cook another quarter of an hour.

Transfer the workpiece to prepared jars. Fill the container to the very brim. Seal tightly. Leave upside down under a blanket to cool completely.

A quick recipe for harvesting bell pepper lecho for the winter

A quick and proven lazy lecho recipe. It is ideal for busy housewives who want to cook delicious winter preparations in a short period of time. Pour the finished dish into small containers. The maximum volume should not exceed 1 liter. This is due to the fact that open preservation is not recommended to be stored for a long time.

Would need:

• Lavrushka - 3 sheets.
• Bulgarian pepper - 2 kg.
• Salt - 20 g.
• Vinegar 9% - 100 ml.
• Allspice - 7 pcs.
• Tomatoes - 2 kg.
• Sugar - 200 g.
• Garlic - 2 cloves.
• Onion - 650 g.
• Vegetable oil - 150 ml.
• Peppercorns - 15 black peas.

How to cook:

Cut the cap off the pepper. Remove the stalk with seeds. Cut into random strips. Cut the onion into pieces.

Rinse the tomatoes thoroughly. Chop large specimens into pieces. Pass along with garlic cloves and onions through a meat grinder.

Salt. Sweeten up. Pour in the oil and add the spices. Stir and cook for 5 minutes.

Sprinkle pepper. Boil for a quarter of an hour. Add vinegar. Boil 10 minutes.

Sterilize the jars and pour in the lecho. Roll up.

Delicious and hearty pepper lecho with rice and tomatoes

Delicious, hearty preparation is ideal in winter as a side dish for meat and fish dishes. It also makes a good base for soup. It is enough to fill a jar of such lecho with broth, add potatoes and cook for several minutes until the vegetable is ready.

You will need:

• Sugar - 125 g.
• Vegetable oil - 250 ml.
• Tomatoes - 2, 5 kg.
• Table salt - 40 g.
• Carrot - 500 g.
• Bulgarian red pepper - 500 g.
• Rice - 210 g.
• Onion - 500 g.

How to cook:

Slice the carrots. Try to make it thin. Chop up the bulbs. Half rings should not be thick. Remove the seeds along with the stalk from each pepper. Cut into thin small strips.

Rinse the tomatoes. Cut large copies. Pass through a meat grinder. You can beat with a blender.

Pour the onion into a heavy-bottomed pot, then the peppers and carrots. Pour over twisted tomatoes. Stir. Pour in the oil. Set the burner to medium. Bring to a boil.

Mix well again. Switch the burner setting to minimum. Close the container with a lid. Simmer for exactly one hour.

Stir occasionally during the process to avoid burning. It is important that the container has a thick bottom. In this case, the lecho will not only cook evenly on all sides, but will also prevent the workpiece from burning.

Sterilize jars in any way.

Prepare rice. To do this, rinse it thoroughly several times. Pour salt, sugar, then rice into the lecho. Stir. Simmer lecho from bell peppers and tomatoes over low heat for half an hour.