Bulgarian lecho is a traditional Hungarian dish (not Bulgarian, as is commonly believed), which preserves the taste, aroma and beneficial features sweet pepper. The hostesses supplement the appetizer with many ingredients, but the traditional Bulgarian lecho consists of directly bell pepper, tomatoes and spices.

Bulgarian lecho is prepared for the winter as vegetable snack. The dish can be used as an integral part of the main - in vegetable stew or in addition to spaghetti.

Classic lecho recipe

The recipe for traditional lecho is quite simple, and the result depends mainly on the quality of the products used.

Bulgarian pepper should be ripe (in no case overripe), juicy and fleshy. The color of the vegetable does not matter, but green varieties are chosen less often - red is considered traditional. Bell pepper.
Tomatoes may be slightly soft, but not rotten. Too hard fruits are also not suitable.

For cooking Hungarian vegetable dish you will need:

Tomatoes - 3 kg;
Bulgarian pepper - 2 kg;
Sugar - 70-80 g;
Salt - 40 g;
Allspice peas - 5 pcs.;
Black peppercorns - 5 pcs.;
Carnation - 4 pcs.;
Apple cider vinegar (6%) - 1.5 tbsp. l.

After thoroughly washing the vegetables, adhere to the following recipe.

Cut off the stem of the bell pepper, remove the seeds, cut into large slices.
Grind the tomatoes with a blender, meat grinder or grater to a puree consistency. Place in large saucepan with a thick bottom, bring to a boil. Boil for 15 minutes over low heat, removing the foam.
Add pepper to the tomato mass, bring to a boil. It may seem that there is too much pepper - after a while it will settle.
Add chopped pepper, salt and sugar, boil for 15 minutes. Check if the pepper is soft. 5 minutes before readiness, pour in the vinegar.
Pour into sterilized jars, roll up. Turn over and keep under the covers for about a day.

queen time

Interestingly, the Hungarian bell pepper lecho is served as a separate dish. After readiness, it is poured with stirred chicken eggs, after which it is consumed with large quantity white bread.

In Europe, it is customary to add directly to lecho meat products- smoked meats, homemade sausage.

Non-traditional lecho recipes

Bulgarian lecho is also adapted for Russian cuisine. One of the less drastic departures from the classics is the addition of vegetable oil, onions and herbs.

You need:

Tomatoes - 1 kg;
Bulgarian pepper - 2 kg;
Fresh herbs (cilantro, dill) - 2 bunches;
Garlic - 8-10 cloves;
Sunflower oil - 1 glass;
Ground black pepper - 1 tsp;
Sugar - 1 cup;
Onion - 4 pcs.;
Ground paprika - 1 tsp;
Vinegar - 1 tbsp. l.;
Salt to taste.

Prepare pepper according to traditional recipe. Then:

Onion cut into half rings. Pour it into the oil, heated in a thick-walled large saucepan.
Once the onion is translucent, add the chopped tomatoes. Salt, simmer for 15-20 minutes, stirring constantly.
Add pepper, simmer for 5 minutes under a closed lid. Open it, continue heat treatment, stirring, for another 10 minutes.
Place chopped garlic, sugar and vinegar, simmer for 20 minutes. In conclusion, add finely chopped greens, paprika and black pepper. After 10 minutes, the Bulgarian lecho for the winter will be ready for canning.

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Cooking Tricks

Experienced housewives adopt lecho recipes with carrots, eggplant, zucchini or mushrooms. Regardless of the composition, they take into account some of the secrets of preparing Bulgarian lecho for the winter.

Close lecho in Bulgarian style in small jars, no more than 1 liter.
Cut the vegetables into approximately the same large pieces - the dish will have a more aesthetic appearance.
For the vinegar recipe, use only enamel pan No cracks, chips or other damage.

Having adopted hungarian recipe, you will saturate the winter table with vitamins and bright colors.

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We continue to roll up jars. Today we have Lecho for the winter in line. There are many lecho recipes, some love it with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet peppers. So many people, so many tastes. Choose any recipe! Pepper lecho is prepared very simply and quickly! And in winter it is so nice to open a fragrant jar and enjoy a snack that has preserved the taste of summer!

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Pepper treat for the winter

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Pepper lecho is prepared very simply and quickly! And in winter it is so nice to open lecho and enjoy this tasty preparation, to potatoes or pasta.

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We will need:

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For 4 liters:

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Tomato - 2 l

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Bulgarian pepper -2-2.5 kg

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Onion - 1 kg

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Vegetable oil - 150g

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Salt - 1.5 -2 tbsp. l.

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Sugar - 2 tbsp. l.

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Garlic - 4 large cloves

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Cooking:

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Wash the pepper, remove the seeds, cut lengthwise into 2-4 parts. Onion cut into thin rings. Mix everything, pour the tomato, put the lecho on a slow fire.

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

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Pepper treat is ready!

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Lecho with carrots for the winter

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This recipe is the best in my opinion. I recommend cooking. There is little trouble, the consumption of pepper is good (we plant a lot and don’t know where to put it now), it’s not necessary to sterilize jars with this lecho.

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

Cooking:
Prepare tomato juice in any way convenient for you. I make juice by running tomatoes through a juicer. Then I boil the tomato juice for 20 minutes.
I pour salt and sugar into boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through the press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel sweet pepper and cut into strips.
When the tomato juice with carrot boils for 25 minutes, add pepper as much as you like.
I have 2 buckets of pepper for 5 liters of juice.
Boil the pepper for 8-10 minutes.
Arrange in jars, roll up iron lids and "under a fur coat" until cool.

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Lecho of zucchini and eggplant for the winter

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

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

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

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Lecho with sweet pepper for the winter

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Recipe lecho, proven over the years. I make 2 servings every year - always not enough. Lecho turns out sweet, children especially like it.

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We will need:

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

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Cooking:

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1) turn the tomatoes through a meat grinder, set to boil, adding sugar, oil, black pepper, salt, Bay leaf, vinegar.

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

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3) boil for another 5-10 minutes

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4) roll up in jars, turn over, wrap until completely cooled

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I always take jars with a screw cap, sterilize them in the oven (I put them in a cold one so that they do not burst and sterilize for 30 minutes).

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Lids can be sterilized simply by boiling for 2-3 minutes.
Lecho can be stored without a refrigerator all winter.

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Lecho can be eaten the next day.

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Lecho with onions for the winter

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We will need:

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1.3 kg of sweet pepper,

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1 kg of tomatoes,

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250 g onion

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15 - 20 g of salt,

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ground black pepper to taste

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2 - 3 Art. spoons of water.

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Cooking:

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

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Cut the tomatoes into slices 3-4 mm thick.

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

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Lecho with carrots for the winter

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We will need:

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

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

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Lecho without oil for the winter

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We will need:

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

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Cooking:
Cut half of the tomatoes and boil for 10-15 minutes, add chopped sweet peppers, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then place the lecho in sterilized jars and roll up.

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Lecho with carrots without vinegar for the winter

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We will need:

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3 kg tomato,

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2 kg of peeled bell pepper (unpeeled 2.3 kg),

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0.5-1 kg of carrots,

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2 tablespoons salt (full)

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1 tablespoon of granulated sugar,

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1 tablespoon vegetable oil.

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Cooking:

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Tomatoes through a meat grinder, carrots - straws, peppers - straws. Boil tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn on the lid, wrap.

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

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Lecho of pepper and eggplant for the winter

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Lecho is one of delicious snacks for the winter. Prepares simply and quickly.

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From this amount - an output of 4 liters.

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We will need:

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Tomato juice -4 l

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Bell pepper beautiful - 1.5 kg

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Eggplant - 1.5 kg

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Onion - 1 kg

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Vegetable oil -150 g

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Salt - 1.5 - 2 tbsp. l

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Sugar - 2 tbsp. l.

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Vinegar 9% - 2 tbsp. l.

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Garlic - 4 large cloves

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Cooking:

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

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

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3. Put everything for lecho in a large saucepan, pour in tomato juice, cover and put on a small fire.

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When the tomato is very hot, the vegetables will settle significantly, you can add fire.

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

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Pepper and eggplant lecho is ready!

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Lecho for the winter from pepper

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We will need:

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Tomatoes - 5 kg

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Bulgarian pepper - 2 kg

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Carrot - 200 g

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Beets - 200 g

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Salt - 3 tbsp. spoons

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Sugar - 1 cup

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Vegetable oil - 1.5 cups

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Cooking:

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First, we wash the tomatoes, blanch them and peel them. Then we twist through a meat grinder to a state of puree. Put the puree in a saucepan and put on fire.

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

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

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

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

We lay out the finished lecho in sterilized jars (it should turn out 7-8 liters of lecho) and roll up the lids. Here's a pretty simple recipe, bon appetit!

Lecho from zucchini for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bulgarian pepper - 1 kg

Carrot - 0.5 kg

Onion - 0.2 kg

Garlic - 2 Cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. a spoon

Salt - 30 Grams

Sugar sand - 1 tbsp. a spoon

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Cooking:

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

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

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

When the vegetables are softened, add the pepper and zucchini. Salt and simmer for 5 minutes over medium heat.

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

Put the finished lecho into sterilized jars. Banks should be turned over and covered with a blanket until completely cooled.

Lecho of tomatoes and peppers for the winter

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We will need:

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Bulgarian pepper - 3 kg

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Tomatoes - 3 kg

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Salt - 4 tbsp. spoons

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Sugar - 1.5 cups

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Bay leaf - 2 pieces

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Peppers in a pot - 8 pieces

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Vegetable oil - 200 g

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

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Cooking:

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Prepare the main ingredients. Rinse vegetables thoroughly under water.

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

Twist the tomatoes in a meat grinder. Put the resulting mass into a bowl.

Boil the tomatoes on low heat for 15 minutes, add pepper, sugar, salt, vegetable oil. We cook 20 minutes. At the very end, put peppercorns, bay leaf and vinegar. Boil for another 5-7 minutes.

Banks must be sterilized using an oven.

Arrange lecho in jars, close with lids. Turn upside down and wrap in a blanket and leave to cool completely.

Lecho with beans for the winter

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Ingredients:

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Dry beans - 500 g

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Tomatoes - 3.5 kg

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Sweet pepper - 2 kg

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Hot pepper - 1 piece

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Sugar - 1 cup

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Vegetable oil - 1 cup

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Salt - 2 tbsp. spoons

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9% Vinegar - 2 tbsp. spoons

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One of the most favorite dishes that we liked from Hungarian cuisine is bell pepper lecho. It is prepared easily and simply, and does not have any specific recipe, in the same way, for example, as. It includes: peppers, tomatoes, onions, carrots, zucchini, or eggplant. Of course, it is necessary that the vegetables are ripe and of good quality, otherwise all your labors will be in vain.

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

Today we will analyze best recipes bell pepper lecho, illustrated step by step photos that do not contain any rare ingredients. Only ordinary budget vegetables grown or bought in the warm season. I also invite you to evaluate

Ingredients:

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 and allspice - 5-10 pcs
bay leaf - 1 pc.
salt - 1 tbsp. l.

Cooking method:

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 for bell pepper lecho with tomato juice

Ingredients for 10 jars 0.5 l:

Bulgarian pepper - 5 kg
tomato juice - 2 liters
vinegar 9% - 200 ml
vegetable oil - 100-150 ml
sugar - 180 gr
salt - 1 tbsp. l.

Cooking method:

Cut and clean the pepper from seeds and remove for a while to the side.

In a large saucepan or basin, combine tomato juice with sugar and salt. Then add vegetable oil and vinegar there.

We put this container on a strong fire, stirring, bring the contents to a boil and reduce the heat to medium. Add chopped peppers and boil for half an hour.

It remains only to decompose the cooked dish into sterilized jars, tightly twist it with clean lids, turn it upside down and put it away to cool under a warm blanket.

So delicious and healthy salad we got it for the winter. Cook and treat your loved ones to health!

Delicious lecho from pepper with carrots - a recipe with a photo you will lick your fingers

Ingredients:

Pepper - 1.7 kg
medium tomatoes - 4 pcs
onion - 1 pc.
carrots - 3 pcs
sunflower oil - 100 ml
vinegar 9% - 40 ml
peppercorns - 5-7 pcs
sugar - 3-5 tbsp. l
salt - 1-2 tbsp. l.

Cooking method:

We clean the peppers from the legs and seeds, cut into cubes or strips, if desired. But know that if the size is smaller, then they will cook faster, and of course it is much more convenient to eat.

Next, rub on a coarse grater, pre-washed and peeled carrots. Onion cut into half rings, you can cube. First, scald the tomatoes with boiling water, then easily remove and discard the skin, and finely cut the tomato itself.

We put the pan on the stove, pour sunflower oil into it and put the tomatoes there. Simmer over low heat, stirring constantly, for at least 20 minutes. Then add chopped bell peppers, onions, carrots and pour in the above amount of salt, sugar and peppercorns, as well as vinegar.

Let the whole mass boil, again reduce the fire to low and simmer for about 30-40 minutes, until the pepper itself softens. Pour the finished lecho into sterile jars, wrap them up and put them upside down under the covers until they cool completely.

Salad lecho from bell pepper with onion and garlic

Ingredients:

Sweet pepper - 1 kg
onion - 2 pcs
garlic - 5 cloves
tomatoes - 500 gr
sunflower oil - 100 ml
table vinegar - 50 ml
sugar - 100 gr
ground black pepper - 1/2 tea l
ground dill seeds - 1/2 tsp
parsley - 1 bunch
salt - to taste.

Cooking method:

We wash the pepper, remove the seeds from it and cut into large strips.

Then we put the pan on the fire, pour vegetable oil into it and lower the onion chopped into half rings into it. Lightly fry until soft, stirring occasionally.

Now we shift the sweet pepper into the pan, mix and cover with a lid. After the whole mass boils, continue to simmer for another 15 minutes.

Then add sugar, salt to taste, dill seeds, black ground pepper and diced garlic. Pour vinegar here, add finely chopped parsley. Bring to a boil and simmer for another 10-15 minutes.

Then we check for taste and, if necessary, we can correct it at your discretion. We immediately prepare the jars, rinse well in warm water and then sterilized. We put the finished lecho in them, shake the cans with the filled contents a little so that all the air comes out of them and tightly roll them up with clean lids. We turn them upside down, wrap them in a warm blanket and leave to cool like that.

Helpful and very delicious lecho ready for winter!

Tomato, pepper, carrot and onion lecho: cooking for the winter

Ingredients:

Sweet pepper - 1 kg
tomatoes - 1 kg
onion - 400 gr
carrots - 300g
vegetable oil - 100 ml
sugar - 1/2 cup
vinegar 9% - 2 tbsp. l
bay leaf - 2 pcs
allspice peas - 5-10 pcs
salt - to taste.

Cooking method:

First, thoroughly wash all vegetables. Cut the tomatoes into small pieces and cut out the places where the stalk was attached.

Then we transfer the tomatoes to the cooking pan and grind them with a blender. Pour salt, sugar, allspice and parsley to them. We put on fire, bring to a boil and cook for 20 minutes over low heat.

In the meantime, the tomato mass is on fire, we need to do the rest of the vegetables. Finely chop the onion, grate the carrots on a coarse grater, remove the seeds from the pepper and cut into thick sticks.

in a pan with vegetable oil First, fry the onion until half cooked, and then add the carrots and cook until tender, stirring constantly. Then we shift this roast and sweet pepper in a bowl with tomatoes.

We mix everything and after boiling we simmer for another 20 minutes. At the very end of cooking, pour vinegar into the salad, stir and put it in sterilized jars, close the lids, turn it upside down and wrap it in a warm blanket until it cools completely.

How to cook lecho without adding vinegar (video)

Bon Appetit!!!