Pepper treat at home. How to cook lecho with rice - a very tasty and simple recipe

Remember the good old days when boiled potatoes were served with all sorts of delicious "winter" salads stored in the cellar? It is now at any time of the year you can go and buy any vegetables and fruits, and then our mothers and grandmothers diligently rolled summer gifts from their own gardens into jars for the winter.

In addition to pickled cucumbers and tomatoes, almost every housewife considered it her duty to make good stocks of sweet bell peppers, and lecho was her favorite recipe.

There are a lot of options for this amazing dish. And every housewife has always had some little tricks that distinguish her signature recipe from all others.

Someone diligently still sterilizes a truly loved one folk salad, and someone improved it and now enjoys the good old lecho in a new way.

The easiest recipe has always been the best. bell pepper, which was rolled up by our grandmothers. In fact, it does not require cooking huge amount spices and ingredients, but when you smear the tender juice from the plate with a piece of bread, you are ready to lick your fingers.

2. Pour the tomato mass into a clean, large, deep saucepan.

3. Remove the seed pods from the washed peppers and cut the juicy pulp into strips, about 8 pieces from each fruit.

Send the cut to the tomato filling.

4. Heat to a boil over medium heat, pour in the oil and add salt and sugar. Mix everything and let it boil well for half an hour, not forgetting to mix occasionally.

By this time, the pepper will no longer crunch like fresh, but will still retain elasticity.

5. Chop the peeled garlic cloves and add to the tomato pepper mixture.

Cook for another 5 minutes, then turn off the heat, pour in vinegar essence and stir well so that the acid is evenly distributed in the lecho.

6. Immediately decompose while still simmering winter salad in and, having rolled up, wrap them upside down for a day.

For reliability, before seaming, many send filled jars to be sterilized for another 10 minutes, but this is at the discretion of the hostess.

After the jars have cooled completely, store them in a dark place where it is not very hot.

At all, delicious recipes there are quite a lot of homemade preparations. For example, in this article on the culinary blog of my colleague I found and highly recommend paying attention to them.

Recipe lecho from bell pepper and tomato without sterilization

Not everyone likes a large amount of sunflower oil in winter harvesting, as well as tomato seeds in lecho, and therefore prefer to remove them during the cooking process. This can be done with a juicer, but if it is not at hand, then a regular sieve will do.

And how to do it - see the recipe.

We will need:

Red tomato - 2 kg.
Garlic clove - 4 pcs.
Bell pepper- 1.2 kg.
Sugar sand - 6 tbsp. l.
6% vinegar - 2 tbsp. l.
Sunflower oil - 1 tbsp. l.
Salt - 2 tsp
Pod hot pepper- 1 PC.
Fresh basil - ½ bunch

Cooking:

1. Thoroughly washed ripe tomatoes divide into quarters so that it is easier to crush them later to a juice-like state.

2. Send the tomato slices to the blender. You can also pick basil leaves right there with your hands. Grind well until smooth.

3. To get rid of seeds and pieces of skin, wipe the tomato mass through a sieve. Pour a portion of chopped tomatoes into it and with a spoon, crush or culinary spatula “squeeze out” pure juice with rubbing movements, and discard the remaining “husk”.

In order not to use a lot of extra dishes, you can wipe it immediately into the pan, in which cooking will then be performed. The resulting mass immediately send to cook over medium heat. and with constant removal of the foam, cook for a quarter of an hour.

4. In order not to oversalt and not overdo it with sugar, take measuring spoons in advance and, having filled them without a slide, measure required amount sugar with salt.

5. While cooking tomato juice washed and cleaned sweet pepper cut into slices. It is enough to divide it into quarters, but thinner strips can also be made.

6. Send pepper slices to tomato juice and boil for another 10 minutes.

7. If you love very much spicy taste, then hot pepper should be chopped as finely as possible.

If not, then it is best not to grind it, but toss it into the pan directly with a whole pod, and before pouring it into jars, take it out of the pan and throw it away. Grind the garlic cloves with a press and add to the previous ingredients.

8. Pour in the oil with vinegar and add salt and sugar. Mix well, being careful not to break the pepper slices. Boil 5 minutes.

9. Immediately decompose into sterile jars, roll up and cover with a warm blanket, allow to cool upside down. You can store it in a cellar or in a dark, cool pantry.

In winter, opening and eating such a jar is always a pleasure!

Lecho with tomato paste from 3 kg of bell pepper

Initially, lecho was a Hungarian preserve and was prepared only from fresh tomatoes. But now many do not want to bother with them for a long time, or there is a lean year for tomatoes, or they are not sweet and tasty enough, so many hostesses resort to a little trick - they use ready-made tomato paste.

We will need:

Bulgarian pepper - 3 kg.
Boiled water - 2 liters.
Tomato paste - 0.9 kg.
Garlic clove - 6 pcs.
Sunflower oil, 9% vinegar - 6 tbsp. l.
Sugar - 4.5 tbsp. l.
Salt - 3 tsp
Hot pepper pod - 2 pcs.
Allspice peas, black ground pepper, cloves, coriander - to taste.

Cooking:

1. Before starting cooking, you should pay attention to the composition of tomato paste by reading the information on the package. Ideally, there should be nothing but tomatoes.

If you see salt and sugar, then adding them to the salad costs about a third less.

Dilute the tomato paste with water, depending on its density. If it is watery, then 1:2, if it is very thick, then 1:3. You should get a medium-thick tomato sauce so that the cloves and peas do not sink in it.

Spices can be added immediately, but do not overdo it, because the more of them in the simmering sauce, the stronger the specific flavor in the finished dish.

If you do not like spices that come across, it is better to put them in a small cotton bag or a small square, the edges of which are tied with a long thread. Tie the thread to the handle of the pan, and dip the "lump" with spices into the sauce and pull it out only at the end of cooking.

2. Put the pan on medium heat to boil, and at this time cut the peeled sweet peppers into oblong pieces.

3. As soon as the tomato sauce boils, lower the sliced \u200b\u200bpepper into it and let it boil. Gradually, the strips will sink into the red liquid and will boil evenly.

Try to immediately remove the foam so that thickened lumps do not appear, which then will not look beautiful in the finished dish.

4. Add salt with sugar and sunflower oil and cook for 25 minutes, stirring occasionally.

5. Grind the garlic cloves and hot pepper and send to the pan. Pour vinegar there and cook for another 7 minutes.

6. Arrange the boiling salad in sterile dry jars, roll up and wrap. After cooling, you can store in any cool place.

Ready meal It turns out a bright saturated color, fragrant and incredibly tasty.

The most delicious lecho for the winter

Do you know that in the traditional recipe, instead of the usual vinegar essence, the Bulgarians use Apple vinegar? It also contains only vegetables and spices, and absolutely no oil!

It seems to me that this is really the most delicious option, because the vegetables are filled with each other's flavors and a touch of piquancy is given to them by a set of spices that are usually used in making homemade ketchup.

We will need:

Sweet red tomatoes - 3 kg.
Sweet pepper - 3 kg.
Sugar - 80 gr.
Salt - 40 gr.
Peas of allspice and black pepper, cloves - 5 pcs.
6% apple cider vinegar - 1.5 tbsp. l.

Cooking:

1. fresh tomatoes rinse and, after drying them, clean them from the “ass” and any defects on the skin. Grind in any convenient way to a puree state and send to a thick-bottomed pan to cook over medium heat. Cook for a quarter of an hour.

2. As soon as the puree begins to boil, try to immediately remove the foam and mix occasionally so that the tomatoes do not exfoliate and burn.

3. While the tomato puree is being prepared, cut the pre-washed and peeled peppers into wide strips. To make the salad as beautiful as possible, I recommend taking multi-colored pods.

4. Grind spices into powder or tie in a bag with a long thread.

5. Pour pepper pieces into boiling tomato puree and let it boil, stirring occasionally so that the whole mass of vegetables is combined.

6. Omit the spices, add salt and sugar and mix. After 10 minutes, pour in apple cider vinegar and let it simmer over low heat for another 5 minutes.

7. Then pour into sterile prepared jars and roll up, wrap until completely cool.

Delicious, satisfying and beautiful! What else do you need for a delicious meal.

Video on how to cook delicious bell pepper lecho with vegetables

We shot this video specifically for this article. And we hope you enjoy it. After all, making a blank on it is very, very simple. I would even say simple.

You only need to cut and weld everything in two stages. Then simply screw the lids on the jars.

However, see for yourself.

It's that simple. But despite the fact that there seems to be nothing difficult to prepare, this does not detract from all the advantages of this recipe.

I will say from experience, after opening such a jar, it is eaten in one sitting. And the preparation is liked by everyone, without exception, who tries and eats it. And I hope you enjoy it too.

How to cook lecho for the winter from peppers, carrots and onions

My household really likes lecho with carrots and onions. It is being prepared at the base. traditional recipe- Nothing extra is required.

Except that fresh tomatoes to speed up the process, replace with thick tomato paste. The highlight of this recipe is that the vegetables are pre-passivated, and the lavrushka gives piquancy.

We will need:

Bulgarian pepper - 1.2 kg.
Carrots, onions - 0.2 kg each.
Tomato paste - 0.3 kg.
Sunflower oil - 5 tbsp. l.
Garlic clove - 2 pcs.
Hot pepper pod, bay leaf - 1 pc.
9% vinegar - 1 tbsp. l.
Black ground pepper - to taste.

Cooking:

1. Rinse and peel all vegetables well. Cut the onion into strips or in the form of half rings. Carrots can be chopped into strips, but it will look much more original if you make oblong stripes out of it using an ordinary vegetable peeler.

2. Pour 2 tbsp into the pan. l. oil and when it heats up over medium heat, send the onion and carrot slices to pass through for five minutes, stirring occasionally.

Vegetables should become slightly soft, but in no case fried.

3. Bye previous ingredients languish in a pan, quickly chop the peppers into strips and send to the slightly softened vegetables in the pan.

4. Close the lid and simmer for 10 minutes. During this time, the pepper will become softer, but retain its elasticity. This passivation will give "satiety" to the finished dish.

The main thing is not to forget to stir periodically so that nothing burns and heat treatment happened evenly.

5. Now it's the turn of the tomato paste. Post it to convenient container and dilute with water to a state of semi-thick sauce. I usually take a lot thick paste, so I breed in a ratio of 1: 3.

Salt, sugar and season with ground pepper. Mix and our liquid lecho base is ready.

6. Pour the tomato sauce into a deep saucepan.

Send the passivated vegetables, chopped garlic cloves and pieces of hot pepper there (you can straighten it with a whole pod, and then throw it away before pouring it into a storage container).

And our culinary witchcraft will be completed by a leaf of lavrushka.

7. Put the pot on medium heat and bring to a boil. Cook with occasional stirring for 10 minutes.

Pour in the vinegar, stir. After a couple of minutes, taste for salt and sugar. If your taste is a little lacking - add.

Arrange the boiling dish in a sterile dry container, tighten the lids tightly and send to cool upside down, wrapped in a warm blanket.

Ready lecho is ideal for boiled potatoes. It can also be served as an independent side dish.

Grandmother very often used this winter salad as a sauce during the preparation of cabbage rolls - do not believe it, but the taste is completely different and much more saturated than with fresh vegetables for filling.

Any boiled and fried meat becomes much juicier and more appetizing with lecho. And if you are too lazy to cook, then it is quite possible to have a bite to eat just with a couple of slices of fresh bread.

Bon appetit and enjoy Bulgarian winter evenings!

Here, I’ll immediately offer you the most delicious recipes on how to cook bell pepper lecho for the winter (you’ll lick your fingers and eat your mind):

Bell pepper lecho is a snack (blank) that is prepared in almost every family.

In summer, vegetable gardeners overflow with baskets of vegetables. Therefore, it's time to prepare delicious and bright canned snacks for the winter. We offer to consider some simple and easy recipes for the winter.

How to cook bell pepper lecho for the winter "Lick your fingers": a classic recipe

This cooking option is available to everyone, as it contains inexpensive products in its composition. The preparation turns out to be bright, tasty and very fragrant - you will lick your fingers. IN winter time it will not be a shame to treat the guests who have come.

Products:

pepper - 1.6 kg;
tomatoes - 1.1 kg;
onion turnip - 0.54 kg;
vegetable oil - 140 ml;
sand - 110 g;
acid 9% - 55 ml;
pickling salt - 30 g.

Rinse all vegetables, remove spoiled places. Cut the tomatoes into slices. Grind using a meat grinder or food processor.

Peel the pods of multi-colored pepper from seeds, wash, dry and chop into thin slices. Remove dry, top leaves from the onion, chop into a medium-sized cube.

Wash the jars, dry them in the oven at a temperature of no more than 100 degrees. Boil the lids.

Pour the tomato mass into an enameled container, add granulated sugar and salt, pour in the oil. Put on the stove, heat at medium temperature until the grains are completely dissolved.

Pour in the onion, boil and continue cooking for 2-3 minutes. Then sweet pepper, stir the mixture. Bring to a boil, continue cooking for half an hour, not forgetting to stir. The main ingredient softens without losing color and shape. In this case, the snack will turn out to be vitamin with a lot of useful properties.

2-3 minutes before readiness, add acid, mix and arrange in a container, roll up hermetically. Turn on the lid, additionally wrap with a blanket and cool.

Billet of bell pepper "Lick your fingers"

We offer to analyze in more detail the recipe for cooking lecho from Italian cuisine. The appetizer is prepared easily and simply, and the taste is unique.

Ingredients:

sweet pepper - 700 grams;
turnip onion - 180 g;
canned tomatoes - 2 cans (total volume 800 ml);
vegetable oil - 55 ml;
spices at will, taste;
sugar. sand - 2 teaspoons.

Rinse the pepper thoroughly, clean from unsuitable parts for food, cut into large squares. No need to grind.

Peel the onion, chop finely. Pour the oil into a container with a thick bottom, heat it up and put the onion. Slightly sweat, but do not fry. Add bell pepper, stir.

Dice canned tomatoes. Determine the total mass, stir and cover. Continue cooking at a low temperature for half an hour.

Add spices to taste, heat for another 10 minutes. So spread out the whole mass, hermetically close the container with the contents. Invert onto lid until completely cool. Store in the cellar.

Here is a video for one of the recipes that you will definitely lick your fingers:

Natalia Takes her own cooking recipe (everything is available and you can see it step by step on your screen) - enjoy watching.

The use of ready-made concentrated tomato paste can significantly reduce the time for preparing products and, accordingly, for preparing preservation. The preparation turns out to be just as tasty as with the traditional recipe.

Products:

bell pepper - 750 grams;
tomato paste - 240 g;
pickling salt - 35 g;
spices to taste;
sand - 35 g.

Peel and rinse the main vegetable, chop into strips no more than 2 cm wide. Put in a container with a thick bottom, add all the spices.

Meanwhile 250 ml warm water pour into a saucepan and put the tomato concentrate, stir. Pour the resulting mixture into the pepper.

Stir, place on the hob, boil. Lower the heat and continue to simmer for half an hour.

Lecho spread out, cover and sterilize. Time depends on volume glass containers: 1 l - 45 min., 3 l - 60 min., and 0.5 - 20 min.

Take out the container, roll up, turn over and cool.

For cooking, a classic set of products is used, as well as carrots and onion. A snack for the winter turns out to be tasty, tender and fragrant - you will lick your fingers. The blank will perfectly complement the dish or decorate the festive table.

Products:

tomatoes - 3 kg;
pepper - 1.7 kg;
carrots - half a kilo;
turnip onion - half a kilo;
oil - 220 ml;
sugar sand - 190 g;
salt for salting - 45 g;
vinegar essence - 1.5 tbsp.

Initially, you need to prepare all the products. To do this, wash the vegetables, peel as necessary. Chop: carrots - into strips, peppers - into cubes, and onions - into half rings.

Cut the tomatoes into several pieces and pass through a meat grinder. You should get a puree-like mass.

Pour it into a capacious bowl, put it on the stove and add salt, granulated sugar and add oil, acid. Stir until the composition boils, warm for 5 minutes.

Add carrots, continue cooking for a quarter of an hour. Onion, pepper and cook for half an hour with regular stirring. Pack the snack in jars, close. Perfectly stored at room temperature until winter.

And I also have interesting things that you should not ignore:

Pickles

You definitely haven't tried something like this before. The appetizer turns out to be beautiful and very healthy, since it contains 2 types of pepper and fresh, ripe tomatoes in its composition. The main advantage is that it is prepared without vinegar.

Products:

Tarkin pepper - 400 grams;
sweet Bell pepper- 1.6 kg;
tomatoes - 3 kg;
cloves - a handful;
sweet peas - 6 g;
black peppercorns - 10-12 pieces;
table salt, without additives - a couple of tablespoons;
granulated sugar - 130 g.

Rinse two types of pepper, remove unsuitable parts for food and chop large pieces rectangular shape.

Rinse the tomatoes, put in boiling water and soak in this form for 2-3 minutes. Remove, determine in ice liquid. Make a cross-shaped incision and remove the skin and be sure to cut the stem.

Put the prepared ingredient into a blender bowl and chop. Pour the puree-shaped mass into a saucepan with a thick bottom, bring to a boil. Remove foam from the surface. By lowering the heating temperature, boil the composition. In time, this action will take no more than 20 minutes.

Put 2 types of pepper, spices into the tomato mass, stir and simmer for 10 minutes, be sure to close the lid. Pour salt, granulated sugar and continue cooking for another quarter of an hour.

Process jars and lids. Pour into clean containers, screw on the lids and turn over. Cover with a blanket or blanket. Store in a cool place.

In winter, blanks help out a lot. We suggest considering the preparation of lecho according to Bulgarian recipe. Appetizer goes well with boiled potatoes or as a seasoning for cut meats.

capsicum - 1 kg;
tomato juice - 1 l;
table vinegar - 140 ml;
sugar and sand - 200 grams;
table salt, without additives - 60 g.

An important condition for preparing bell pepper lecho is to properly prepare a delicious marinade.

To do this, you need to pour the tomato juice into a thick-bottomed cooking container, add vinegar, salt and granulated sugar. Put on the stove, bring to a boil. Don't forget to stir from time to time.

Peel the pepper, rinse well and cut into large slices. Pour into prepared marinade. Reduce heat and continue cooking until the main ingredient is soft. 15 minutes will be enough.

Pack in clean, processed jars, close.

Treatment without sterilization

We propose to consider step by step recipe cooking lecho from green tomatoes. The appetizer is very tasty, fragrant and satisfying.

Ingredients:

green tomatoes - 1.5 kg;
carrots - 750 g;
onion turnip - 500 gr;
sweet capsicum - 500 gr;
tomato paste - 30 gr;
oil - 250 ml;
table salt to taste.

First of all, you need to prepare the vegetables. They must be washed, inedible places removed. Let's start cutting: carrots - into strips, tomato - into slices, onions - into half rings, sweet pepper - into slices.

IN enamel pan pour oil, heat and lay out prepared vegetables, add tomato paste. Stir and continue over low heat, stirring regularly.

By the time this action takes 1.5 hours. At the end of the time, add salt and hot peppers. Boil 10 minutes. Unpack, close and turn over. Cool and store in the cellar for the winter.

Lecho without vinegar and oil: a diet recipe

Diet cooking option delicious preservation. If you can’t have vinegar or highly fatty foods, then this step-by-step recipe will come in handy.

Products:

tomatoes - 1.5 kg;
sweet capsicum - 0.4 kg;
garlic - 3 pcs.;
granulated sugar - 100 g;
table salt - 45 g.

Rinse the tomatoes thoroughly, cut into medium-sized strips. Peel the garlic from the husk, grate finely.

Place the prepared ingredients in a bowl. Set it on the stove, bring to a boil with slow heating. Remember to stir regularly. Then boil for another 10 minutes.

After the time has elapsed, add dry ingredients and spices. Mix thoroughly and leave to cook from the moment of boiling for another half hour. Divide into clean containers, close.

To such a lecho (you will lick your fingers) you can organize:

Rustic potatoes

An appetizer is easy and simple to prepare. The finished dish is amazing.

Products:

eggplant - 1 kg;
sweet pepper - 250 g;
carrots - 250 g;
onion - 250 g;
tomatoes - 0.5 kg;
garlic - 3 pcs.;
sugar - 50 g;
vinegar. acid 9% - 40 ml;
table salt - 30 g;
vegetable oil -125 ml.

Wash all vegetables and peel as needed. Chop eggplant into cubes, pour boiling water over. Cook for 5 minutes, put in a colander and cool. Thus, all the bitterness will come out of the product.

Sweet, peeled pepper cut into strips. Grind tomatoes with a blender. Chop the onion and carrot into strips.

Heat the oil in a deep frying pan and fry the onion until tender. Then add carrots and continue simmering for 10 minutes.

Arrange the tomatoes, peppers and eggplant alternately. Don't forget to stir. Sprinkle salt, sugar. Cover and leave to simmer for 40 minutes.

A quarter of an hour before the end of cooking, pour out the acid, and 2-3 minutes before turning off the stove, add chopped garlic. Warm up for a few more minutes and spread the finished lecho into jars. Close, refrigerate and store.

Lecho "Garlic" with pepper and garlic

For cooking, you need to take:

tomatoes - 1.5 kg;
sweet pepper - 700 grams;
garlic - 5 cloves;
sugar. sand - 100 g;
salt for salting - 20 g.

All purchased vegetables must be washed, unsuitable for food parts removed. Chop the pepper into slices no more than 1 cm wide.

Divide the tomatoes into 2 equal parts and chop into thin slices, and cut the rest into large slices. Pass the garlic through a press.

In a suitable saucepan, combine small tomatoes, garlic, pepper. Put on slow heating and warm the composition for a quarter of an hour.

Add large slices of tomatoes after the specified time, add salt and sugar. And cook with regular stirring for another half hour.

Arrange garlic lecho in clean jars, close with lids.

For cooking you will need:

Green pepper- 1 kg;
tomatoes - half a kilogram;
turnip onion - 150 g;
carrots - 150 g;
chili - 1/2 pod;
table salt - table. spoon;
sugar - 20-25 grams;
oil - 50 ml;
table vinegar - 40 ml.

Wash the tomatoes, remove the place of attachment of the stalk. Knead until puree figurative state. Pour the mass into suitable container for cooking.

Wash the peppers, peel and cut into slices. Do the same with chile. Combine with tomato, mix.

Put on the stove, bring to a boil and cook for 10 minutes. Add butter, chopped onion and carrots, add salt and granulated sugar. Cook for another 20 minutes. Pour in acid, stir and pack in clean jars.

Video recipe lecho with bell pepper and honey

And one more lecho recipe in video format from famous chefs who know how to show aa how to cook the most lick of your fingers:

How to cook bell pepper Lecho for the winter: Preservation tips

1. In order for the appetizer to turn out to be really tasty, fragrant and tender, you need to familiarize yourself with some recommendations:

4. Any spices are taken, based on taste preferences.

5. When using vinegar essence, you should be extremely careful. It needs several times less than the dining room.

Such an article should be bookmarked by every gourmet: this little helper will help you cook the most appetizing snack to any dish, especially in winter evening. When it’s cold outside the window and the ground is covered with a thick layer of snow, and you have colorful remnants of summer on your table.

Hello dear friends and readers of my blog! I could not resist and decided to continue a series of articles about a delicious sweet pepper and tomato lecho for the winter. Still, there are so many recipes that it’s impossible to fit into one article.

And today I will tell you a few more great options making this salad. If you have an abundance of harvest this year, then this will be most welcome for you. You can do it in different ways and please your family and friends with such an appetizer.

I've always envied those who have enough storage space. winter preparations in the amount you want. Alas, in urban conditions this is not always realistic. But I, fortunately, have a husband with golden hands. He came up with an additional pantry for me from an ordinary closet, added a few shelves and voila. Very convenient, by the way, I advise you to take note.

In addition to today's snacks, I want to recommend that you also familiarize yourself with recipes and preparations. By the way, I highly recommend reading an article by my colleague about cooking Korean-style tomatoes in jars https://azbyka-vkysa.ru/pomidory-po-korejski-na-zimu.html, quite interesting options. I liked them.

But let's return to our topic and get acquainted with good options delicious homemade lecho.

I want to remind you that all jars must be sterilized before being filled with the finished product. Boil the lids for at least 5 minutes.

And I'll start with my favorite way. Lecho is obtained with a rich, slightly sweet taste. From the proposed ingredients, 6-6.5 liters are obtained finished product, this is about eight half-liter cans

Ingredients:

Sweet bell pepper - 2 kg
Tomatoes - 2.5-3 kg
Carrots - 1 kg
Onion - 0.5 kg
Sugar - 200 gr
Vegetable oil - 200 ml
Table vinegar 9% - 100 ml
Garlic - 1 head
Salt - 2 tablespoons

Cooking:

1. Rinse the tomatoes, remove the stalk and cut into slices for convenience. Then grind well in a blender to a puree state. Then pour into suitable dishes and put on fire. Bring to a boil.

2. While the tomatoes are boiling, chop the carrots on a coarse grater and add to the juice. Add salt, sugar there and mix. Boil 10 minutes.

3. Peel and cut the onion into half rings or quarters. Add to carrots and cook for another 10 minutes.

4. In the meantime, wash the peppers, remove the seeds and cut into strips or cubes. Then peel the garlic and cut into small pieces. Add to the rest of the vegetables, stir and cook for 15 minutes. 5 minutes before the end of cooking, add vinegar and vegetable oil.

5. As soon as you turn off the fire, immediately spread the vegetable mass into pre-prepared sterilized jars. Screw on the lids and turn upside down, wrap in a warm blanket and leave to cool completely. Then put away for storage in a dark cool place.

How to cook sweet pepper and tomato lecho for the winter

Here's an easier recipe. But it is still very tasty and fragrant. Try to roll up a few jars in this way and treat your guests later. They will definitely like it.

Ingredients:

Tomatoes - 3.5 kg
Sweet pepper - 2.5 kg
Vegetable oil - 1 cup
Sugar - 1 cup
Salt - 2 tbsp.
Vinegar 70% - 1 tbsp.

Cooking:

1. Cut the tomatoes into slices, remove the core and spoiled places. Pass through a meat grinder, pour into a saucepan and put on fire until boiling.

2. Wash and clean the peppers from seeds and partitions. Cut it into small pieces. Then, when the tomato mass boils, remove the foam. And then add salt, sugar, vegetable oil and peppers. Mix everything and wait until it boils. From the moment of boiling, cook for another 30 minutes. At the end, add vinegar, mix and turn off.

3. Arrange in sterilized jars, roll up the lids, turn over and cover with a warm towel or blanket. Leave in this form until it cools completely, this is about a day. Then clean in a cool warm place until winter.

The recipe for a delicious lecho with tomatoes and peppers without vinegar - you will lick your fingers

And now I want to tell you how you can make such a wonderful salad without vinegar, vegetable oil and sterilization. Yes, and you will spend no more than an hour on cooking. It will be very tasty.

Ingredients:

Tomatoes - 3 kg
Sweet pepper - 1 kg
Salt - 1 tablespoon
Sugar - 3 salt spoons
Fresh herbs (basil, dill, celery) - to taste
Spices - to taste (I take suneli hops, Bay leaf, allspice ground pepper)
Garlic - 2 cloves

Cooking:

1. Cut half of the tomatoes into slices, getting rid of the core. Put them in a saucepan. Remove seeds from peppers and chop large pieces. Send it there. Next, you need to put salt and sugar in the pan. Mix everything and put on a small fire to simmer for about 15-20 minutes. By that time, our vegetables will give juice. The rest of the tomatoes are also cleaned of everything unnecessary, cut into quarters and set aside for now.

2. When will it pass due time, add to stewed vegetables spices, chopped herbs and mix. And then add the remaining tomatoes. Put it on the fire again and cook for another 15 minutes, after boiling, over medium heat. 5 minutes before the end of cooking, add chopped garlic cloves.

3. Now ready salad place in jars (take care of sterilization in advance), roll up the lids, turn over, wrap and leave to cool. Should be stored in a cool place.

Cooking cucumber lecho with tomatoes, carrots and bell peppers

Very cool video recipe I picked up for you. You just have to try this one. Awesome aroma and taste. And the cucumbers remained so crispy that you already want to eat them right now. But no, you have to leave it for the winter, and now eat fresh vegetables.

Ingredients:

Tomato - 2 kg
Cucumbers - 2.5 kg
Carrots - 300-500 gr
Bulgarian pepper - 8 pieces
Garlic - 3 heads
Vegetable oil - 150-200 ml
Vinegar - 50 ml
Sugar - 7 tbsp. l. (with a slide)
Salt - 2 tbsp. l.

And how to do it right you will see in this video.

I think it will not be difficult for you to prepare such a wonderful salad now, because there is nothing complicated in this recipe. And you just got it right.

How to make lecho with tomatoes, zucchini and peppers for the winter

Another wonderful recipe with the addition of my favorite vegetable - zucchini. In general, I really like blanks with him, for example, or for the winter. Try and cook this recipe.

Ingredients:

Zucchini (peeled) - 1 kg
Tomatoes - 1.5 kg
Bulgarian pepper - 1.5 kg
Garlic - 5 cloves
Sugar - 100 gr
Rock salt - 1 tablespoon
Salt - 1 tablespoon
Vinegar 9% - 1 tablespoon
Vegetable oil - 1 tablespoon

Cooking:

1. First of all, peel the zucchini. Cut into cubes. Then remove the seeds from the peppers and also cut into cubes. Remove the core from the tomato and cut into medium pieces.

2. Place the chopped tomatoes in a saucepan, add salt and sugar. Put on fire until boiling. When it boils, cook for another 10 minutes, stirring occasionally.

3. Then add zucchini and peppers. Pour in vegetable oil and mix gently. After it boils, cook for 30 minutes. 15 minutes before readiness, add chopped or minced garlic. 1 minute before cooking, add vinegar and cover with a lid.

4. Then put the lecho into prepared sterilized jars and screw on the sterilized lids. Turn over, wrap with a blanket and leave to cool completely. You can store this salad both at room temperature and in a cool place.

Recipe for lecho with eggplant, tomatoes and peppers

I really like this combination of vegetables together. Therefore, I want to share with you this method of preparing lecho. It was taught to me by my beloved aunt. A very worthy woman and a wonderful cook. If you knew how she cooks, you will lick your fingers at all millet dishes. I'm still far away from her. But everything comes with experience and practice.

Ingredients:

Eggplant - 1 kg
Onion - 350 gr
Sweet pepper - 350 gr
Tomatoes - 550 gr
Hot pepper - to taste
Garlic - 3 cloves
Salt - 1 tablespoon
Sugar - 50 gr
Vinegar 9% - 20 ml
Vegetable oil - 50 gr

Cooking:

1. Wash the tomatoes and cut into slices. Remove the seeds from the hot pepper, remove the stalk and cut into pieces. Scroll them through a meat grinder. Then pour oil into it and put it on the fire until it boils.

2. While it boils, take care of the rest of the vegetables. Trim the ends off both sides of the eggplant and cut into cubes. Remove the seeds from the sweet pepper and cut into medium pieces. Peel the onion and cut into cubes or quarters of rings. Add all the chopped vegetables to the tomatoes. Mix everything and on low heat, with the lid closed, bring to a boil. Boil vegetables for 30 minutes. Then add salt and sugar and boil for another 10 minutes. 2 minutes before the end, pour vinegar into the pan.

3. Spread the finished lecho into sterilized jars and cover with lids. Lay a kitchen napkin in the pan and put the jars. Pour hot water on the shoulders and boil for 20 minutes.

4. Gently pull out and roll up. Turn neck down and wrap in a warm blanket until cool. Then store in a cool place.

Well, my dears. That's all for today. Familiarize yourself, choose and cook for now according to these options. And I will very soon please you with a new portion of very tasty recipes. What? Until I tell you. You will see for yourself very soon.

For now, I wish you successful blanks and Bon Appetit!

Sweet bell pepper - welcome guest in central Russia, and housewives actively use it in cooking various dishes. This vegetable is especially good for pickling and including in various blanks for the winter. Together with tomatoes, peppers make up a chic duo called lecho.

This dish of Hungarian cuisine is very widespread. It is popular in almost all European countries. It is served as an independent dish, used as a side dish for fried pork or sausages. Can perform lecho and an independent dish. In this case, you need to eat it with white bread.

This collection contains the most various options lecho, sometimes including the most unexpected ingredients, but always demonstrating an amazing taste.

Lecho from bell peppers, onions, carrots for the winter - a step by step photo recipe

In Russia, lecho is a popular preparation for the winter, but even fresh (hot) it is very tasty and will diversify the usual side dishes. This lecho recipe is the simplest, it requires the least labor and time from you.

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

Sweet pepper: 400 g
Carrot: 150 g
Bulb: 1 large
Tomato juice: 700 ml
Salt pepper:

Cooking instructions

Pepper and tomato lecho recipe

The rating of the most delicious recipes begins with a simple lecho, which includes a duet of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. This recipe is also good for a family that still lives quite economically.

Ingredients:

Bulgarian pepper, already peeled from tails and seeds - 2 kg.
Ripe and juicy tomatoes - 2 kg.
Granulated sugar - ½ tbsp.
Vegetable oil (refined) - ½ tbsp.
Vinegar - 3 tbsp. l. at a concentration of 9%.
Salt - 1 tbsp. l. (with a slide).

Action algorithm:

Wash vegetables before cooking, cut tails, remove seeds.
Pass the tomatoes through the middle grate of the meat grinder or use a more modern and faster device - a blender.
cut sweet pepper the classic way- narrow strips (each cut into 6-8 parts).
Mix the resulting tomato mass with salt, sugar. Fill with oil. Heat up to a boil.
Put the pieces of peppers into the boiled tomato sauce. Boil for half an hour. Pour in the vinegar.
It remains easy to pour into hot (already sterilized) jars, cork with the same sterilized metal lids.
Additionally, at night, cover with a warm blanket, blanket, or at least an old coat.

Well open a jar of delicious appetizing lecho cold winter- the soul of the rhinestone becomes warmer!

Lecho from bell pepper and tomato paste - preparation for the winter

The following recipe is also for beginners and lazy housewives. According to him, instead of ripe tomatoes, you need to take tomato paste, which will cut the cooking time for seaming by half.

Ingredients:

Bulgarian pepper - 1 kg.
Tomato paste - ½ can (250 gr.).
Water - 1 tbsp.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l. with a hill.
Vegetable oil - ½ tbsp.
Vinegar - 50 ml (9%).

Action algorithm:

Pre-sterilize the jars, you can keep them on a special stand with a hole above boiling water. Can be sterilized in the oven.
Prepare pepper for seaming - peel, rinse. Choice of cut into strips, slices or bars.
Mix tomato paste with water, add salt, sugar. Pour in oil. Put the marinade on fire. Keep on fire until boiling.
Put the chopped pepper pieces into the marinade. Boil 20 minutes. Vinegar line. Boil for another 5 minutes.
You can start laying out the lecho in jars, trying first to evenly distribute the pepper, and then add the marinade.
Seal with lids (metal). Additional sterilization is welcome.

Such a pepper is very tasty, the pieces retain their integrity, the marinade can be used to season borscht or make sauces.

How to cook lecho for the winter "Lick your fingers"

The more ingredients are included in the lecho, the more diverse the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of paste). The vegetables included in the following recipe create an excellent singing / backing dance for them. The taste of this lecho, indeed, will be "you lick every finger."

Ingredients:

Bulgarian sweet pepper - 1 kg.
Carrots - 0.4 kg.
Garlic - 5-6 cloves.
Onion - 3-4 pcs. (large).
Tomato paste - 0.5 l.
Water - 1 tbsp.
Salt - 2 tbsp. l.
Sugar - 3-4 tbsp. l.
Vegetable oil - 0.5 tbsp.
Vinegar - 50 ml. (9%).

Action algorithm:

First you have to work hard to prepare vegetables for cooking (it's good that there is no fuss with tomatoes). Rinse everything, peel the carrots, remove the seeds from the peppers, cut the stem. Peel the onion and garlic. Rinse all vegetables again.
You can start cutting. Peppers - stripes, garlic - small cubes, onions - in half rings, carrots - on coarse grater. While all the vegetables are laid out in different containers, it is more convenient to add them to the lecho.
You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
Put the onion, reduce the fire. Simmer for 5 minutes.
Add carrots, continue stewing process for 10 minutes.
Mix tomato paste with boiled water. Pour salt, sugar. Mix until dissolved.
Send pepper to the cauldron, pour tomato sauce. Make a small fire. Simmer for 30 to 40 minutes.
Pour in the vinegar, stand until the lecho boils again.
Arrange the pepper in jars and pour tomato sauce. Roll up the lids, which must be sterilized in advance.

Such a lecho perfectly replaces the main dish, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Winter lecho recipe from zucchini

Sweet peppers are the main characters of lecho, but nowadays you can find recipes where guests from Bulgaria compete with their local vegetables (usually pleasing with a large harvest), for example, zucchini. The total volume of the workpiece increases several times, and the pleasant aftertaste of pepper is preserved.

Ingredients:

Young zucchini - 3 kg.
Tomatoes - 2 kg.
Sweet pepper - 0.5 kg.
Carrots - 0.5 kg.
Onion - 0.5 kg.
Salt - 3 tbsp. l.
Vegetable oil - 1 tbsp. (or a little more).
Vinegar - 100 ml (9%).
Ground hot black pepper.

Action algorithm:

The process of preparing lecho according to this recipe also begins with the preparation of vegetables. All traditionally, peel the vegetables and rinse under running water. If the zucchini is young, the skin can not be cut off. Zucchini, well ripened, require the removal of the skin and core with seeds.
Cut the zucchini and onion into cubes, the first - larger, the second - smaller. Bulgarian pepper cut into strips. Grate carrots. Chop the tomatoes using a food processor / blender as assistants or, on extreme case using a meat grinder.
It is recommended to lightly fry the onion in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
Pour salt, sugar into the mass of vegetables. Stew assorted on low heat. Extinguishing time - 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
Pour in the vinegar a few minutes before the end of the quenching process. Glass containers and metal lids will have already been sterilized by this time.
All that remains is to quickly decompose the fragrant and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, pushing the Bulgarian "guests"!

Original cucumber lecho for the winter

Sometimes a large crop of cucumbers shocks the owners, what to do with them, how to prepare for the winter? Especially if the cellar is already filled with jars with your favorite salted and pickled beauties. The following recipe helps solve this problem by making a not quite traditional lecho. Cucumbers, tomatoes and peppers are almost equal in it, creating an original composition.

Ingredients:

Tomatoes - 2 kg.
Fresh cucumbers - 2.5 kg.
Sweet pepper - 8 pcs. (large size).
Onion - 4-5 pcs.
Garlic - 2 heads.
Vegetable oil - 2/3 tbsp.
Vinegar (9%) - 60 ml.
Sugar - 5 tbsp. l.
Salt - 2.5 tbsp. l.

Action algorithm:

Rinse the cucumbers, cut off the tips from each, cut into circles.
Pepper, onion with garlic, peel, rinse. Onion cut into rings.
Wash the tomatoes, remove the stalks.
Send tomatoes, chives, peppers to the meat grinder.
Fragrant vegetable sauce pour into a cooking pot. Pour in sugar, salt, pour in oil. Boil.
Put cucumber slices and onion rings into the boiled sauce. Bring to a boil again. Withstand 7-10 minutes. Add vinegar.
Prepare jars - wash and sterilize. Sterilize the lids in boiling water.
After pouring vinegar, stand for 2 minutes and pour into jars. Additional sterilization required.

Crispy slices of cucumbers and amazing aroma of pepper, together they are power!

Very tasty eggplant lecho

Bulgarian peppers usually appear on the markets not alone, but in company with the same southern guests - eggplants. This means that in various seams they can act together. The following recipe will show that lecho with blue ones is healthy and unusually tasty.

Ingredients:

Pepper - 0.5 kg.
Eggplant - 2 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - ½ tbsp.
Vegetable oil - 1 tbsp.
Acetic essence - 1 tsp.
Hot pepper - 2 pods.
Garlic - 1-2 heads.
Dill - 1 bunch.

Action algorithm:

The first stage is the preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Wash vegetables in in large numbers water.
Stage two - chopping vegetables. The methods are different: tomatoes through a meat grinder or a blender. Pepper (both sweet and hot) - stripes, eggplant - bars, garlic - just chop.
Stage three - cooking lecho. Mix ground tomatoes with butter, sugar and salt, boil for 2 minutes.
Send both types of pepper to the marinade. Hold for 2 more minutes.
Shift eggplant bars and chopped garlic into the future. Now cook for 20 minutes.
At the end, add washed and chopped dill, as well as vinegar essence.
Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Keep cold.

Lecho, like no other product, reminds a snow-white winter of a hot summer full of colors.

Cooking lecho for the winter with garlic - fragrant and very tasty preparation

Sweet pepper has a pronounced taste, it is well felt in any dishes. But there are garden gifts that are ready to compete, for example, garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

Tomatoes - 3 kg.
Sweet red pepper - 1.5 kg.
Garlic - 1 head.
Sugar - 1 tbsp.
Salt - 1-2 tbsp. l.

Action algorithm:

The preparation of garlic will take the most time, you need to remove the husk, peel each clove and rinse everything together.
With tomatoes it is easier: wash, cut the stalk. Do the same with sweet pepper, only remove the seeds from it.
Crush garlic. Pepper cut into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
Mix finely chopped tomatoes with sweet pepper and garlic. Put on fire (very small). Boil 10 minutes.
Add to vegetable fragrant mixture the rest of the tomatoes, sugar, salt. Stirring constantly, cook for half an hour.
Transfer hot lecho with garlic to hot (already sterilized) jars. Roll up, wrap up.

In winter, open a jar and start tasting lecho, in which the delicate aroma of pepper is mixed with the same delicious aroma garlic.

Delicious lecho recipe with rice for the winter

Many modern women skillfully combine work and household, and preparations for the winter are of great help in this. For example, lecho with rice becomes a full-fledged second dish, it no longer requires additional actions, it is good cold. If you heat it up in the oven or microwave oven, it will be amazing vegetable stew with rice.

Ingredients:

Tomatoes - 3 kg.
Bulgarian pepper - 0.5 kg.
Onion - 0.5 kg.
Carrots - 0.5 kg.
Rice - 1 tbsp.
Sugar - 1 tbsp.
Salt - 1-2 tbsp. l.
Vegetable oil - 1-1.5 tbsp.
Allspice.

Action algorithm:

Rice in lecho according to this recipe is not lowered raw. First, the cereal must be thoroughly washed. Then pour boiling water. Cover tightly with a lid and additionally with a terry towel.
Prepare vegetables. Rinse the tomatoes, blanch for a few minutes. Remove the skin, cut into small pieces or pass through a blender. Cook tomato puree for half an hour (stir, because it tends to burn).
While the tomato puree is cooking, you can prepare the rest of the vegetables. Peel onion, wash. Cut in half, then cut each half into half rings.
Peel carrots, wash with a brush. Grate.
Cut the pepper, cut the stalk from each, remove the seeds, rinse. Cut into slices.
Send vegetables (onions, carrots, peppers) to tomato puree, cook for half an hour.
Drain the water from the rice, send the cereal to the aromatic vegetable mixture. Put salt, sugar, allspice (ground) pepper here, pour in the oil. Boil for half an hour.
Lecho spread over hot already sterilized jars, cork. Additionally, it is not necessary to sterilize in boiling water, although it will not hurt to cover with an old blanket.

Even the youngest member of the family, with the help of a jar of such lecho, will be able to provide himself with a full lunch or dinner in the absence of the main hostess.

Lecho with beans for the winter

Another good partner for lecho is beans. White beans look especially amazing against the background of red peppers and the same red tomato sauce. Yes, and the yield of the product is greater than when cooking lecho using traditional technology.

Ingredients:

Tomatoes - 3.5 kg.
Bulgarian pepper - 2 kg.
Beans - 0.5 kg.
Hot pepper - 1 pc.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Oil - 1 tbsp. (vegetable).
Vinegar - 2-4 tbsp. l. at 9% concentration.

Action algorithm:

The most important thing is to pre-cook the beans, as they take a long time to cook. It is best to soak it overnight. Boil the next day (60 minutes is enough).
Grind clean tomatoes without stalks through a meat grinder along with hot pepper. Ideally, pre-blanch the tomatoes and remove the skin.
Send the tomato mass to the fire, adding salt, sugar. Cook for 20 minutes, during which time prepare the pepper.
Rinse, remove the stalk, remove the seeds through the hole. Cut into rings.
Simmer tomato puree with pepper for 10 minutes.
Add beans, continue simmering for another 10 minutes.
Pour in the vinegar and quickly proceed to the process of unfolding in sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “Hurrah”, and a skilled hostess - with applause!

A simple recipe for lecho for the winter without sterilization

Nobody likes additional sterilization, because at any moment the jar can crack, and the tasty, fragrant contents have to be thrown away. In the following recipe, lecho just needs to be boiled and corked, which is what attracts many beginners, and even experienced housewives.

Ingredients:

Tomatoes - 2 kg.
Pepper - 1 kg (sweet, large).
Carrots - 0.5 kg.
Onion - 4 pcs.
Salt - 2 tbsp. l. (no slide).
Sugar - 4-5 tbsp. l. (with slide)

Action algorithm:

Peeled and washed onions cut into half rings.
Washed tomatoes, without stalk, cut into cubes (large).
Washed pepper, without seeds and stalk, cut into strips.
Peeled and washed carrots must be grated (medium holes on the grater).
Put the vegetables together, cook over low heat.
After half an hour, add salt. Pour in oil. Put sugar. Boil 10 minutes.
Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
Unfold and seal.

Lecho recipe for the winter without vinegar

Almost all vegetable salads that are prepared for the winter contain vinegar. But the following recipe is special - it is intended for those who cannot stand the smell of vinegar, but dream of lecho. In addition, such a dish can be safely included in the diet of the younger generation.

Ingredients:

Tomatoes - 3 kg (preferably fleshy).
Bulgarian pepper - 1 kg.
Coarse salt - 1 tbsp. l. with a hill.
Granulated sugar - 3 tbsp. l.
Greenery.
Garlic.
Spices and spices.

Action algorithm:

Wash the vegetables, remove the stalks, remove the seeds from the pepper.
Divide the tomatoes in half, chop one part finely, the second - large slices. Cut the peppers randomly.
Mix pepper pieces with finely chopped tomatoes. Send to stew.
After 15 minutes, put the second part of the tomatoes in the lecho.
After another 15 minutes, put fragrant herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
Prepare jars, half a liter is best. Sterilize and let dry.
Spread lecho hot. Roll up.

This lecho does not contain vinegar and is well stored in the cellar (refrigerator).

Green lecho for the winter

Traditionally, with the word “lecho”, everyone imagines a jar with fiery red contents. The following recipe may surprise you a lot because it uses red tomatoes and green bell peppers, but this combination looks even more colorful than in conventional prescription. At the same time, the taste of such a lecho is amazing.

Ingredients:

Bulgarian green pepper - 2 kg.
Tomatoes - 1 kg.
Onion - 3 pcs. small size.
Carrots - 2 pcs.
Chili (pepper) - 1 pc. (Spicy lovers can take more).
Salt - 1 tbsp. l.
Sugar - 1.5-2 tbsp. l.
Vegetable oil - ½ tbsp.
Vinegar (9%) - 3-4 tbsp. l.

Action algorithm:

Prepare raw tomato puree, that is, wash the tomatoes, cut off the stalk, chop (helpers - a blender or a meat grinder).
Send the prepared green pepper here, rinse it first, cut the stem, remove the seeds. Cut into strips.
Rinse the chili pepper without the stalk, chop, send to the tomatoes and bell peppers.
Boil 10 minutes. Pour in the oil, add onion, finely chopped, grated carrots, salt and sugar.
Cook for 20 minutes. Pour in the vinegar.
Almost immediately you can lay out in sterilized jars.

Fast, tasty, beautiful and with the preservation of vitamins!

How easy it is to cook lecho in a slow cooker

IN last years the process of harvesting vegetables for the winter is becoming easier and easier, household appliances come to the rescue - blenders, food processors. Another important assistant is a slow cooker, which will perfectly cope with the preparation of lecho.

Ingredients:

Bulgarian pepper - 1.5 kg.
Tomatoes - 1.5 kg.
Salt - 4 tsp
Sugar - 6 tsp
Vegetable oil - ½ tbsp.
Vinegar 9% - 2 tbsp. l.
Peppercorns - 10 pcs.

Action algorithm:

Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
Rinse the tomatoes, cut off the stem. Blanch in boiling water. Remove the skin (well removed after blanching). Puree the tomatoes in a blender.
Put peppers in a slow cooker, pour tomato puree. This will add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (“Extinguishing” mode).
Add vinegar, stand for 5 minutes. Can be laid out in sterilized containers (ideally half a liter).
Cork. After complete cooling, remove to a cold place.

It remains to wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the slow cooker!

As can be seen from the above recipes, almost all vegetables growing in the country or in the garden can be added to lecho. But the main ingredients are two - tomatoes and peppers.

Tomatoes should be very ripe, fleshy. It is recommended to either finely chop or puree with a blender.

You can first blanch the tomatoes, remove the skin, so the lecho will be tastier. In some recipes, it is proposed to divide the tomatoes in half, make mashed potatoes from one half, the second remains in slices.

Almost all recipes suggest not to carry out additional sterilization. It is enough to boil, put into sterilized jars and immediately cork.

Most of the recipes contain vinegar, some - vinegar essence. With the latter, you need to be extra careful, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

In general, the duo of tomatoes and peppers in lecho is wonderful, but everyone certainly remembers: there is always a place for a feat in life, and a culinary experiment in the kitchen!

cook delicious preparations for the winter is not at all difficult, especially considering that in our time all recipes can be found on the Internet. One of the most favorite preservation options in our family is lecho. There are a lot of lecho recipes, they cook it from a wide variety of vegetables, making it sweet, spicy, spicy.

Today I suggest you prepare a simple version of lecho without carrots and onions. I use this lecho more often for making sauces, gravy, it is also delicious to add it in the process of cooking borscht or soup, making stews.

For the recipe, prepare all the products on the list. Sweet peppers choose fleshy, with thick walls. Any tomatoes will do, but it is better that they are juicy and sweetish.

Wash all the tomatoes and dry, then cut out the growth site of the stalk. Cut the tomatoes into slices. You can first remove the skin from the tomatoes.

Prepare the blender bowl. If it is not there, a regular meat grinder will do.

Grind the tomatoes until smooth on the highest power of the blender.

Cut the sweet pepper in half, then cut out the seed box everywhere, cut off the fleshy light partitions. Rinse the peppers and cut into strips, you can also use a large cut of peppers or leave it in halves.

Prepare a pot for cooking lecho. Pour the pepper into the pan and pour the tomato.

Add salt and sugar to vegetables.

Pour a portion of vegetable oil into a saucepan. Boil lecho for 40 minutes over low heat.

At the end of cooking, add finely chopped garlic to the pan.

Pour in a portion of vinegar and mix, bring lecho to a boil and remove from heat.

Pack the finished lecho in sterile jars.

Put the lids on the neck of the jars and screw tightly. Turn the workpiece upside down and wrap it with a blanket, leave it alone for a day. After a while, transfer the lecho without carrots and onions to the cellar or pantry.

Bon appetit!