Lecho of pepper with tomato paste for the winter. Bell pepper lecho with carrots and tomato paste

Bright and fragrant lecho from bell pepper- a real delicacy. Get ready for the winter 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.

Clean the carrots and grate 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 delicious salad"lecho", practically does not know competition on winter table. Many people love it and of course try to stock up on it. 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 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 delicious lecho from bell pepper at home, its recipes are extremely simple.

This canned salad, will decorate both everyday and festive table. 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.

V tomato puree pour out required amount salt, granulated sugar, to taste, as well as refined sunflower oil. lovers spicy taste 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 a 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. We take a good tomato paste as a basis, ideally tomato paste home production, but also store-bought pasta is also suitable. 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 pepper halves, chop the pepper 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 are perfectly combined 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 Bell pepper, tomatoes, onion, carrots, refined vegetable (I have sunflower) oil, table vinegar 9%, 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, although vinegar is used in this recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

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 tender snack not sharp 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.

Transfer to tomato base fried vegetables along with 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 will release juice themselves 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 we prepare ourselves vegetable snack. Each hostess has her own favorite method, and I do it in microwave oven- I wash the jars in soda solution, rinse and pour about 100 ml into each cold water. 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 at the exit. However, this option is very successful flavor combinations and 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.

V large saucepan pour the tomato paste (or the tomato juice you have obtained) 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.

Lecho is perhaps the most popular vegetable salad, which the hostesses roll up for the winter. It is easy to prepare, does not require strict proportions, it needs the most simple vegetables, the price of which in the summer-autumn period is significantly reduced.

There are many recipes for lecho, and they differ both in the set of vegetables and in the method of preparation. Classic lecho prepared from bell peppers, which are boiled in tomato sauce. But there is a lecho of zucchini, eggplant and even cucumbers.

Particular attention is paid to tomato sauce, which gives flavor to the whole dish. Usually it is made from tomatoes, which are first twisted in a meat grinder, rubbed through a sieve or chopped in a blender, and then boiled to the desired consistency. In any case, it takes quite a lot of time, which does not always suit the modern hostess.

Therefore, new recipes have appeared, using which the cooking time of lecho is minimized. Their ingredient list lists tomato paste, tomato juice, or ketchup instead of tomatoes.

Despite such liberties on the part of the hostesses, the taste of modern lecho still remains magnificent.

Subtleties of cooking

The taste of any lecho depends on the tomatoes from which they are made. tomato sauce. If lecho is cooked with tomato paste, then it should be of excellent quality. Before putting it into action, you need to read the information about the composition. Among the ingredients included in it should not be any preservatives, thickeners, dyes, any E and other unnecessary "chemistry". Real tomato paste is made from tomatoes with the addition of water, salt and sugar.
In addition to the composition, it is worth paying attention to the taste of the tomato, since in the finished lecho the taste of tomato paste will be felt quite strongly. If for some reason you don’t like tomato paste, you don’t need to use it, otherwise the result will not be what you expected.
Before use, tomato paste is diluted with water to the desired consistency, most often this ratio is 1:2 or 1:3.
Sometimes tomato paste is salted. In this case, the amount of salt indicated in the lecho recipe is reduced, be sure to taste the sauce.
Before laying vegetables, tomato paste is boiled for several minutes, adding salt, sugar, aromatic herbs to taste.
If, according to the recipe, vegetables are first fried, and then they are poured tomato sauce, then you can use ready-made tomato juice.
Some housewives put ketchup instead of tomato. But since it needs a lot, and good ketchup cheap does not happen, it turns out too expensive.
Lecho with tomato paste is made without sterilization, but jars and lids must be sterilized.

Lecho with bell pepper and tomato paste

Ingredients:

Bulgarian pepper - 1 kg;
tomato paste - 250 g;
sugar - 75 g;
salt - 15 g;
water - 250 ml;
vegetable oil - 100 ml;
vinegar 9 percent - 50 ml.

Cooking method

Wash and sterilize jars with lids in advance. Turn them over on a towel to drain the water. You can sterilize jars in the oven. To do this, put them in a cold oven, set the temperature to 150-160 ° and warm up for 20 minutes.
For lecho, take a ripe meaty pepper. Wash it, cut off the stems. Cut in half, remove seeds and membranes. Cut into wide strips, squares or long slices.
Dilute tomato paste with water in a ratio of 1: 1, pour into a wide saucepan. Put salt, sugar, butter. Stir. Bring to a boil.
Dip the pepper into the tomato sauce. Boil for 20-25 minutes from the moment of boiling.
Pour in the vinegar, boil for another 5 minutes.
When hot, put the lecho into jars. Seal immediately with sterile caps. Turn the jars upside down, wrap them in a blanket. Leave in this position until completely cooled.

Lecho with peppers, carrots, onions and tomato paste

Ingredients:

Bulgarian pepper - 1 kg;
carrots - 0.4 kg;
onion - 0.3 kg;
garlic - 5 cloves;
tomato paste - 0.5 kg;
water - 0.7 l;
salt - 50 g;
sugar - 100 g;
vegetable oil - 120 ml;
vinegar 9 percent - 50 ml.

Cooking method

Prepare sterile jars with lids.
Wash the pepper, cut in half, remove the seeds and stalks. Cut into large strips.
Clean the carrots, wash. Grate on a large grater.
Peel the onion, rinse, cut into half rings. Peel the garlic, wash, chop.
Pour oil into a cauldron or thick-walled pan, heat it up. Lower the onion, stir. Reheat without frying for 5 minutes.
Put carrots, mix. Simmer with onions for 10 minutes.
Add pepper and garlic.
In a separate bowl, mix the tomato paste with hot water, sugar and salt. Pour this sauce over the vegetables. Simmer everything together on low heat for 40 minutes. 5 minutes before cooking, pour in the vinegar.
When hot, put the lecho into jars. Seal tightly. Turn them over, wrap them in a blanket, cool.

Lecho with pepper, tomato paste and bay leaf

Ingredients:

Bulgarian pepper - 1 kg;
tomato paste - 100 g;
water - 500 ml;
vegetable oil - 50 ml;
sugar - 100 g;
salt - 0.5 tbsp. l.;
vinegar 9 percent - 25 ml;
peppercorns - 10 pcs.;
bay leaf - 2 pcs.

Cooking method

Sterilize washed jars and lids in advance.
Wash the pepper, cut in half, remove the stem and seeds. Cut into arbitrary equal slices.
Put the tomato paste in a saucepan, pour water. Stir. Add sugar, salt, peppercorns, butter, bay leaf. Put on fire and bring to a boil.
Put the pepper into the saucepan. Stir gently. Simmer over low heat for 30 minutes. At the end of cooking, pour in the vinegar.
Put the hot lecho into jars. Roll up immediately. Turn the jars upside down, wrap with a blanket, cool.

Pepper lecho with tomato paste

Ingredients:

pepper - 1 kg;
tomato paste - 350 g;
water - 0.8 l;
sugar - 2.5 tbsp. l.;
salt - 0.5 tbsp. l.
vinegar (9 percent) - 2 tbsp. l.

Cooking method

Prepare sterile jars with lids in advance.
Wash the pepper, cut it in half, remove the seeds, cut the stalks. Cut the fruits into long strips.
Mix the tomato paste with water, pour into a wide saucepan. Add vinegar, sugar and salt. Stir. Bring to a boil.
Dip the pepper into the sauce. Simmer over low heat for about half an hour.
In boiling form, spread in liter or half liter cans. Seal tightly with sterile lids. Turn upside down, wrap with a blanket. In this form, leave until completely cooled.

Pepper and eggplant lecho with tomato paste

Ingredients:

pepper - 1 kg;
eggplant - 1 kg;
onion - 500 g;
tomato paste - 500 g;
water - 500 ml;
salt - 1 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar 9 percent - 40 ml.

Cooking method

Prepare sterile jars with lids in advance.
Cut off the stems of the eggplants. Wash the fruits, cut into cubes or sticks. If they darken on the cut, sprinkle with salt, soak for 30 minutes. Drain the dark juice that stands out, and squeeze the eggplants lightly.
Wash the pepper, cut in half, remove the stalks and seeds. Cut into large strips or wide slices.
Peel the onion from the husk, rinse with water. Cut into half rings.
Dilute tomato paste with water, place in a wide saucepan, put on fire. Add sugar and salt. Stir. Once the liquid boils, add the onion. Cook over moderate heat for 5 minutes.
Put in the eggplant. Simmer for 10 minutes.
Add pepper. Cook everything together for another 30 minutes.
Pour in the vinegar, stir. Keep on fire for another 5 minutes.
Pour into jars while boiling. Seal tightly with sterile caps. Turn upside down, wrap with a blanket. Wait until it cools completely.

Note: according to the same principle, cook lecho with zucchini and tomato paste. Zucchini should be taken young - with tender skin and without seeds. Cut off the stems from them, then cut in half and cut into slices. You can also cut them into cubes. To make the lecho look more appetizing, it is better to use red or yellow pepper. For the rest, do the same as in the eggplant recipe.

Note to the owner

To give a richer taste to lecho during cooking, you can add bay leaf, allspice, cloves.

From herbs choose plants with a mild fragrance, such as dill or parsley. Add them 10 minutes before the end of cooking.

Stir the dish gently while simmering to keep the vegetables intact.

Store lecho with tomato paste in a dry, dark, cool place.

Summer is the time to think about winter preparations. After all, it is on cold snowy evenings that we so lack what was in abundance until recently. Today we will continue the topic of cooking delicious. We will prepare all the recipes described below using tomato paste and more. It will turn out very tasty real jam!

Perhaps every hostess has the recipe for the perfect lecho. It may be different for everyone, but the most-most delicious. In my family, this dish is in extraordinary demand and does not stay on the table for a long time. Therefore, every year I roll up a few dozen cans. It is best to choose jars of 1 liter, since 3 liter jars will be problematic to eat immediately, and this will make storage difficult. To diversify winter meals, I use several recipes, trying something new every year.

It is impossible to determine the exact identity of this dish. It is called a salad, an appetizer and even a side dish. Each of them is right in its own way, because lecho is truly universal. It can be eaten in pure form, with or without bread. Serve with meat, fish, potatoes or cereal side dish - a great idea! And have a bite to eat under cold drink- the bomb!

Juicy, fleshy and fragrant pepper is the main guest of this dish. In alliance with tomatoes and onions, it gives a simply stunning smell and taste. If there were no suitable tomatoes at hand, they can always be easily replaced with tomato paste or thick juice.

How to do it? Find out right now.

Recipe for lecho with bell pepper tomato paste for 3 kg

For the first time I cooked lecho according to this recipe based on 1 kilogram of pepper. During the tasting, we realized that this would be catastrophically small and I had to cook it again, only 3 times more. I suggest that you immediately cook it a little more, because it turns out very tasty.

Ingredients:

3 kilograms of sweet fleshy pepper (it is better to take red);
tomato paste or 3 liters of juice;
3 tablespoons coarse salt.
200 ml of vinegar;
300 grams of granulated sugar;

Dilute tomato paste with water to a consistency thick juice. Can also be used finished product. If you cook it yourself, then you need to dissolve the paste in water at the rate of 1/3.

Pour vinegar into the prepared juice, salt, add sugar and stir thoroughly.

Wash the peppers, dry them on a towel and remove the insides along with the stalk. Cut it into small pieces.

Pour the juice into a bowl for cooking and pour the pieces of pepper into it. Mix thoroughly and cover with a lid. Put on maximum heat until boiling.

As soon as the mass begins to boil, reduce the power to the minimum and simmer for about half an hour. The main thing here is the readiness of the pepper. It is easy to identify by taste. It should be well cooked, but have a light crunch.

How quickly a pepper boils depends on its variety and degree of maturity. Fleshy, ripe fruits will be cooked in 20 minutes. But elastic and dense vegetables will be ready in 30-40 minutes.

Banks must be sterilized. I do this either in the oven or on a double boiler. Immediately process the covers.

In processed glass container pour hot lecho to the very neck. Carefully turn the jars over onto the lids and wrap with a warm cloth.

It is imperative to wrap hot jars so that the contents slowly cool and “disperse”. Thus, the snack will turn out richer and can be stored longer.

And, of course, I always leave what did not fit in jars for testing. After all, waiting a few months to feast on something that made you swallow your saliva all day is impossible!

Help yourself!

Bell pepper lecho with carrots and tomato paste

Despite the fact that the main ingredient of the dish is bell pepper, it has nothing to do with Bulgaria. These are the works of Hungarian chefs borrowed by the hostesses of many countries. And it is impossible not to thank the creators. After all, this appetizer is the most beloved by many, having won our hearts and stomachs.

We will consider this option by preparing it in a slow cooker. In my opinion, it is very easy and simple.

Ingredients:

a kilogram of sweet fleshy pepper;
2 cloves of garlic;
200 grams of onion;
liter jar of tomato paste;
250 grams of carrots;
ground paprika - 1 teaspoon;
4 teaspoons of sugar;
20 g of vinegar;
50 grams of sunflower oil.

Dilute tomato paste in water to a thick juice.

Chop the onion into medium half rings.

So that the onion does not “bite”, it must be placed in a purified form in the freezer for half an hour.

Pour the tomato mass into the multicooker bowl, add the onion to it.

Chop the carrots into medium sticks and also lay them out to the rest of the ingredients.

Stir lightly and set the "Extinguishing" mode. Time is 20 minutes.

In the meantime, you need to start preparing the peppers. They must be freed from ponytails, seeds and white partitions. Then cut into small cubes.

As soon as the signal notifies you that 20 minutes have passed, add peppers and all necessary seasonings to the container, except for vinegar and garlic. Knead. Set "Extinguish" again for 20 minutes.

After 10 minutes of the multicooker, you need to finely chop the garlic and add to the dish. After another 5 minutes, pour in the vinegar, mix and wait for the work to be completed.

Distribute the hot mass into jars. From this amount of products, I get 2 jars of 0.75 each and one half-liter.

And, of course, where without a test plate. The aroma is such that even the neighbors run to beg for the recipe.

Lecho with tomato paste and honey

A delicate note of honey will give the dish a stunning aroma and a light, balanced sweetness. For the first time I tried to cook such a salad last year and did not regret it a bit. I will definitely make more this year.

It can be used as a spread on a sandwich or as a sauce for side dishes. Even just eating it in its pure form is an incredible pleasure. This recipe is probably one of the easiest to make. Even a novice hostess will cope with it. You need to cook it for no more than 10 minutes, since all the ingredients are in a liquid state.

Ingredients:

5 kilograms of red sweet pepper (you can use multi-colored);
1 liter of tomato paste;
2 tablespoons coarse salt;
1 kg tomato (optional)
3 onion heads;
a full glass of granulated sugar;
4 tablespoons of honey.

Rinse the peppers, remove all unnecessary, leaving only the pulp. Cut into pieces and send to the blender bowl. Cut through the mass until smooth. Pour the mass of pepper into the tomato paste.

Some people love tomato seeds in lecho. We love it too, so in addition to pasta, I also use tomatoes.

Tomatoes, like peppers, pass through a blender. Do the same with the bow.

Mix all the chopped ingredients together and pour into a large cooking container. Add salt and sand.

Mix the mixture thoroughly and place on the stove. Turn on the maximum heat and, stirring occasionally, wait until it boils. Once this process begins, add honey and stir the sauce well.

Reduce the heat to medium, closer to the minimum. After adding honey, boil for another 10 minutes and immediately start bottling.

Pour the contents into a clean glass container and immediately roll up the lids. Turn them upside down after seaming and wrap with a blanket. Let the banks stand overnight in this form. Then you can put them away for storage.

It turns out such beauty and yummy. Try it too!

Zucchini Lecho with Tomato Paste

Zucchini is a frequent and very successful hero of the most delicious lecho. Add it to any of the recipes and you will notice how the dish will sparkle with new colors. Now we will look at my favorite way to prepare this salad with zucchini. I advise you to use it, you will not regret it.

Progress does not stand still, which I actively use. We will cook lecho in a slow cooker, which I consider the most convenient. If such a miracle of technology was not at hand, you can cook it the old fashioned way, on the stove. It will not affect the quality of the food in any way.

Ingredients:

half a liter of clean water;
1 tablespoon of sand;
half a tablespoon of coarse salt;
200 grams of tomato paste;
200 grams of peeled carrots;
half a kilo of tomato;
1 kilogram of zucchini, peeled and seeds;
half a kilo of sweet fleshy pepper;
70 grams of vegetable oil;
300 grams of onions;
2 tablespoons of vinegar 9%

Cut the tomatoes into medium pieces.

Peel the onion and chop into quarter-rings.

Peel the pepper from all excess, rinse under running water and cut into strips.

Zucchini, if it is young, can not be peeled and seeds. We have an adult vegetable, so we cleaned it. Cut it into cubes.

Grate the carrots on a coarse grater.

Pour water into the multicooker. Add salt and sand. Put the pasta and all the prepared vegetables in turn. Fill them with vegetable oil. Mix a little and close the lid.

Set the "Extinguishing" mode for 40 minutes. It is not necessary to open the lid and stir the contents during cooking.

Then, when the beep tells you it's done, add the vinegar to the salad and toss thoroughly to evenly distribute the vegetables.

Prepare banks. Place hot lecho in them and close with lids.

What does not fit in the jars will definitely end up on the table. The taste is simply amazing.

Lecho for the winter from pepper with tomato juice

For those who grow peppers in in large numbers this recipe comes to the rescue. I digest 10-15 kilograms of vegetables at once, so that everyone has enough. It is prepared very quickly, and the result justifies all expectations. We will cook slices of pepper in tomato sauce. In this case, the main thing is not to mix the contents during the cooking process. Otherwise, the slices may break.

Ingredients:

sugar - a glass;
tomato juice - 6 liters;
sweet fleshy pepper - 10 kilograms;
salt - 7-8 tablespoons;
citric acid - 1 tablespoon without a slide.

If you do not have bulky dishes for cooking, lecho can be cooked in parts.

Tomato juice can be bought ready-made, or you can cook it yourself. To do this, boil the tomatoes in a small amount water, and then grind the mass through a sieve.

Add sugar and salt to tomato juice. Then pour citric acid and mix everything well. Chop the bell pepper into the tomato mass.

Gently mix the pepper in the juice, being careful not to break the fragile pieces of the vegetable. Put the dishes on the stove and turn on the maximum power. As soon as the contents boil, you need to boil for another 10 minutes.

Let me remind you that during cooking, the contents of the pan do not need to be mixed. It is enough, after boiling, reduce the heat to a minimum. In the meantime, prepare the container for bottling.

As soon as 10 minutes pass, the lecho is ready. While it is hot, it is better to immediately pour it into sterile jars. Do this very carefully, do not burn yourself!

Secure the lids with a special key and immediately put them upside down. Wrap in a warm cloth and leave alone for a few hours. I leave them overnight so that the contents cool and infuse well and evenly.

In the morning, jars can be transferred to a storage location. Such a lecho does not linger on the table, it is worth trying only a spoon.

We replace tomatoes in lecho with tomato paste. Ratio

Even at the height of the summer season, suitable tomatoes for harvesting may not always be at hand. There is nothing terrible in this. After all, having familiarized yourself with today's recipes, you have already managed to understand that you can replace them.

An excellent substitute for fresh tomatoes is tomato paste. Here it is important to observe the proportions so that the dish does not turn out too thick, with an excessive tomato flavor. How to replace tomatoes with pasta? Consider below.

The ratio directly depends on the viscosity of your paste. Read on the jar what percentage of dry matter is included in the composition. If this figure:

12% - it will replace 1 kilogram of tomatoes with 450 grams of pasta;
15% - 370 grams instead of 1 kilogram of tomato.

Few people can resist the fragrant and mouth-watering lecho, cooked with love. In our family, this blank is the leader in the number of cans in the basement among other blanks. You can eat it every day, alternating serving options. For example, yesterday we served it as a sauce for pasta, today we eat salad, and tomorrow we plan sandwiches in vegetable spread.

How do you like to eat and serve lecho? What recipes do you cook most often, and which less often? Why? Tell me everything about this tasty topic and share your impressions. All the best! See you soon!

Lecho is a completely unique phenomenon in European cuisine. What is its uniqueness? In variability: this dish does not have a recipe that could be called a classic. The only rule for a dish without rules is sweet peppers and ripe fresh tomatoes- main ingredients. Most popular recipes lecho with pepper, zucchini, cucumbers, garlic are collected in this article.

Important: in Hungary and Bulgaria, lecho is known as independent dish from vegetables, sometimes with the addition of meat / meat products; on the territory of the post-Soviet space, lecho, most often, means tasty and fragrant vegetable preparation for the winter

Very tasty tomato and pepper lecho: how to cook

You will need:

sweet pepper - 2.5 kg
fresh tomatoes (ripe, sweet enough) - 2 kg
table vinegar (9%) - 50 ml
granulated sugar - 100 g

How to cook:

Wash the tomatoes. Make a cruciform cut on each tomato (see photo). Fold the cut tomatoes into a convenient container, pour boiling water over them. After 5 minutes, carefully drain the water. Remove the skin from the tomatoes and chop them in any convenient way (pass through a meat grinder, blend or grate)

Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to simmer over low heat. Excess liquid should boil away
While the tomato puree is turning into sauce, wash the pepper, remove the seed box and cut into pieces (shape and size are convenient for eating)

In a container with tomato sauce, add pieces of sweet pepper, salt, granulated sugar, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Pepper should be soft (but not boiled!)

Lecho from bell pepper for the winter "Lick your fingers"

You will need:

bell pepper - 1.5 kg
tomato juice - 0.5 l. For cooking homemade juice you will need 0.6 kg of fresh ripe tomatoes
table salt (not iodized, regular grinding) - 15 g
granulated sugar - 45 g
table vinegar (9%) - 50 ml
honey - 7 g

How to cook:

Wash the pepper, remove the seed box and cut into pieces (shape and size are convenient for eating)
In a container with tomato juice add pieces of sweet pepper, salt, granulated sugar, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Five minutes before the end of cooking, add honey, gently stir the lecho until the honey is completely dissolved.
As soon as the vegetables reach the required condition, i.e. the pepper will become soft (but not boiled!), remove the container from the heat and pour in the vinegar. Mix thoroughly
Pack hot lecho in sterile jars and roll up

You will need:

sweet pepper - 1 kg
garlic - 70-100 g
onion - 1 kg
table vinegar (9%) - 20 ml
granulated sugar - 50 g
table salt (not iodized, regular grinding) - 30 g
vegetable oil (odorless) - 125 ml

How to cook:

Prepare fresh tomatoes (see the beginning of the article) and chop them in any convenient way (pass through a meat grinder, blend or grate)
Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to simmer over low heat to evaporate excess liquid.
While the tomato puree is turning into sauce, wash the peppers, remove the seed pod and cut into pieces
Peel the onion, cut into thin half rings
Pass the peeled garlic cloves through a press
In a container with tomato sauce, add sweet pepper, onion, salt, granulated sugar, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. 5 minutes before the end of cooking, add the garlic to the vegetable mixture. Thoroughly mix lecho
As soon as the vegetables reach the required condition (the pepper should become soft, but not boiled!), Remove the container from the heat and pour in the vinegar
Pack hot lecho in sterile jars and roll up

You will need:

sweet pepper - 1 kg
young zucchini - 1 kg
fresh tomatoes (ripe, sweet enough) - 700 g
onion - 400 g
vegetable oil (odorless) - 130 ml
table salt (not iodized, regular grinding) - 50 g
granulated sugar - 160 g
table vinegar (9%) - 20 ml

How to cook:

In a heavy-bottomed container, mix vegetable oil, granulated sugar, salt
Wash vegetables thoroughly
Cut the zucchini into cubes, peeled onion into half rings, pepper into strips. Tomatoes, previously peeled, pass through a meat grinder (blend or grate)

Bring the mixture of butter, sugar and salt to a boil.
Put the zucchini in the boiled marinade. Let the mixture boil again and cook for 5 minutes over low heat.
Add an onion. Let the mixture come to a boil and cook for another 5 minutes. Don't forget to mix gently
The next step is to add pepper. Bring to a boil and cook for 5 minutes
V last turn add tomato puree and vinegar. Bring the mixture to a boil and cook for 10 minutes.

Salad for the winter of tomatoes, peppers and cucumbers

You will need:

cucumbers (any size, but the seeds should be relatively soft) - 2 kg
sweet pepper - 1.2 kg
vegetable oil (odorless) - 160 ml
table salt (not iodized, regular grinding) - 60 g
granulated sugar - 260 g
table vinegar (9%) - 80 ml
garlic - 50 g

How to cook:

Wash vegetables thoroughly
Cucumbers cut into round plates 2-3 mm thick. If the cucumbers are large, cut into semi-circular segments. Peeled garlic - thin plates, pepper - straws. Tomatoes, previously peeled, pass through a meat grinder (blend or grate)
In a heavy-bottomed container, mix tomato puree, vegetable oil, granulated sugar, and salt. Bring to a boil, cook for 10 minutes over low heat
V tomato marinade put all the vegetables, mix, cook for 10 minutes from the moment the mixture boils
Add vinegar. Mix the lecho thoroughly. Boil 5 minutes
Pack hot lecho in sterile jars and roll up

Lecho tomatoes, peppers, onions: recipe

You will need:

sweet pepper - 1.5 kg
fresh tomatoes (ripe, sweet enough) - 1 kg
onion - 0.75 kg
vegetable oil (odorless) - 100 ml
granulated sugar - 100 g
table vinegar (9%) - 80 ml

How to cook:

Wash vegetables thoroughly
Cut the peeled onion into half rings, pepper into slices, convenient for eating. Pass the prepared tomatoes through a meat grinder (blend or grate)
Pour tomato puree into a container with a thick bottom, add granulated sugar, salt, vegetable oil. Bring the mixture to a boil and simmer over low heat for 20-30 minutes.
Put pepper and onion in tomato sauce, mix thoroughly. Bring the vegetable mixture to a boil and cook for 10-15 minutes from the moment of boiling. 5 minutes before the end of cooking, add vinegar and mix thoroughly lecho
Pack hot lecho in sterile jars and roll up

You'll need:

bell pepper - 2 kg
carrots - 1 kg
onion - 0.5 kg
tomato juice - 1.4 l. To make homemade juice, you will need 1.7 kg of fresh ripe tomatoes
vegetable oil (odorless) - 100 ml
table salt (not iodized, regular grinding) - 25-30 g
granulated sugar - 100 g
table vinegar (9%) - 80 ml

How to cook:

Pour the tomato juice into a heavy-bottomed container and bring to a boil.
Wash vegetables. Remove the seed pod from the pepper and cut into bite-sized pieces. Peeled carrots cut into thin plates, onions - half rings

Pack hot lecho in sterile jars and roll up

Eggplant and sweet pepper lecho

You will need:

eggplant - 1 kg
sweet pepper - 1 kg
onion - 1 kg
tomato juice - 0.6 l. To make homemade tomato juice, you will need 0.8 kg of fresh ripe tomatoes
vegetable oil (odorless) - 240 ml
granulated sugar - 80 g
table vinegar (9%) - 30 ml
table salt (not iodized, regular grinding) - 25-30 g

How to cook:

Pour the tomato juice into a heavy-bottomed container and bring to a boil.
Wash vegetables. Eggplant cut into pieces convenient for eating, salt, mix, leave for 20-30 minutes. Drain the juice that the eggplant will give off. Rinse eggplant cold water, put in a colander to remove excess moisture
Remove the seed pod from the pepper and cut into bite-sized pieces. Peeled onion cut into half rings
Add vegetables, salt, granulated sugar, vegetable oil to a container with tomato juice. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes
As soon as the vegetables reach the required condition, i.e. become soft (but not boiled!), remove the container from the heat and pour in the vinegar, mix thoroughly
Pack hot lecho in sterile jars and roll up

You will need:

sweet pepper - 2 kg
tomato paste - 0.5 l (avoid tomato paste, which includes E-129)
drinking water - 0.5 l
granulated sugar - 150 g
table salt (not iodized, regular grinding) - 25-30 g
vegetable oil (odorless) - 200 ml
table vinegar (9%) - 100 ml

How to cook:

Thoroughly mix the tomato paste, water, salt, sugar. Pour the resulting mixture into a container with a thick bottom and bring to a boil.
In a container with tomato sauce, add pieces of sweet pepper, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Pepper should be soft (but not boiled!)
As soon as the vegetables reach the required condition, remove the container from the heat and pour in the vinegar
Pack hot lecho in sterile jars and roll up

Lecho from green pepper. Pepper and tomato lecho without vinegar

You will need:

Bulgarian green pepper - 2 kg
fresh tomatoes (ripe, sweet enough) - 3 kg
granulated sugar - 150 g
table salt (not iodized, regular grinding) - 50-60 g

How to cook:

Dice prepared tomatoes
Wash the peppers, remove the seed pod and cut into bite-sized pieces
Put the vegetables in a convenient container with a thick bottom, mix
V vegetable mix add salt and sugar, mix thoroughly again, leave for 30-40 minutes
After the specified time, put the container with vegetables on the fire and bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Pepper should be soft (but not boiled!)
Pack hot lecho in sterile jars and roll up

Bulgarian pepper caviar for the winter

You will need:

sweet red pepper - 2.5 kg
celery root - 150-200 g
parsley root - 150-200 g
carrots - 150-200 g
onion - 250 g
fresh tomatoes - 200 g
ground black pepper - 1 tsp. (without slide)
ground allspice - 1 tsp. (without slide)
table salt (not iodized, regular grinding) - 25-30 g
vegetable oil for sauteing

How to cook:

Wash vegetables
Roast the peppers in the oven until soft. Ready Pepper put in plastic bag, let it “sweat”, remove the skin, separate the pulp
Peel celery, parsley, carrots, grate. Finely chop the onion
Saute prepared root vegetables with a small amount of vegetable oil.
Remove the skin from the tomatoes (the method of peeling a tomato is described at the beginning of the article)
Vegetables that have passed heat treatment blend until smooth
Transfer vegetable caviar to a container with a thick bottom, add salt, sugar, spices, mix thoroughly, bring to a boil
Cook from the moment of boiling for 10-15 minutes. Be careful: the boiling mixture splatters!
Pack hot caviar in sterile jars and roll up

Frozen peppers are a great alternative canned food. Using this pepper, you can quickly and without hassle prepare a delicious hot appetizer.

You will need:

frozen sweet pepper - 0.5 kg
onion - 100 g
homemade ketchup - 100 ml (or frozen tomatoes - 250 g)
salt, sugar, spices - to taste
odorless vegetable oil - 50 ml

How to cook:

Finely chop the onion, saute until transparent in a small amount of vegetable oil
Add ketchup to the onion and heat the mixture thoroughly, remembering to stir constantly. If you're using frozen tomatoes instead of ketchup, add the tomatoes to the onion (be careful, the oil can splatter a lot!). Cover the container with a lid and wait for the active release of juice. Remove the lid and continue to evaporate excess liquid (15-20 minutes)
Once the mixture thickens (sauce consistency), add the pepper, mix well and cook for another 10 minutes. Add salt, sugar, mix again and bring to readiness
The softness of the pepper indicates the readiness of the lecho.

Tip: ready-made lecho can be filled with fresh chicken eggs. So you get a delicious and unusual scrambled eggs with vegetables

Video Cooking LECH. My grandmother's best recipe. Preserving for the winter

Very tasty lecho with tomato paste, like Bulgarian lecho, preparation for the winter.

This is how we process (and eat!) 1 bag of pepper in our family. And whoever I treat, everyone asks for the recipe for this blank. We clean and cut the pepper with the whole family, we use basins. Yes, and then cook it for 15 minutes and in jars. WITHOUT STERILIZATION! Simple and very tasty.

This lecho is very easy to do.

Wash peppers, cut in half and remove seeds and stem. To make the seeds fly out, and not remain on the pepper, tap it with the flat side of the knife a couple of times, the seeds will fly out.

You can watch my video recipe dated September 11, 2016:

PHOTO report:

I do not cut every slice, but three at a time (one and a half peppers) - this is much faster.

I spread the chopped peppers in a clean plastic bag and weigh 2 kg. (maybe a little more, even up to 2.5 kg - do not waste the product!).

We dilute the marinade (1 liter of water, 1 tablespoon of salt, 200 grams of tomato paste, a glass of sugar, 50 grams of 9% vinegar, lavrushka and peppercorns). You can take not 200 grams of tomato paste, but a jar (380g.) - even tastier. I use thick-walled 5-liter pans: a pressure cooker without a lid and an already "younger" aluminum pan. I put 2 kg of pepper in each pan and cook the lecho very quickly, on two burners.

Bring the marinade to a boil, and after boiling, lay the chopped pepper. Cook for 15 minutes from the moment the pepper boils in the marinade.

Arrange in jars and close with lids (I boil the lids for 5 minutes in advance). You will get four 700-gram jars.

I cook lecho in such quantity (every year at the end of August or the beginning of September) that it’s the most scary.))) We buy a bag of pepper, the output is about 30 cans of various sizes. Lecho keeps well at room temperature.

Try it, it's very tasty. I corrected the original recipe - I cut the vinegar in half. It turned out that it is also perfectly stored and not too sour lecho, but pleasant. This recipe has been in our family since 2008. And my dad said that my treatment was like that of his mother (my grandmother) - treatment from childhood!

Many hostesses want to process as many vegetables as possible and pass it off as LEcho. And they put onions, and carrots, and garlic. Try to make at least 1 time according to my recipe, only pepper, tomato paste and spices!

Everything is GENIUS - SIMPLE!

Dear Hostesses! Let me know in the comments what do you think of my recipe? I will be very glad and praise and criticism.