Remember the good old days, when boiled potatoes were served with all sorts of delicious “winter” salads stored in the cellar? Nowadays, at any time of the year, you can go and buy any vegetables and fruits, but then our mothers and grandmothers carefully packed 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 supplies of sweet bell peppers, and lecho was her favorite recipe.

There are many, many variations of this amazing dish. And every housewife always had some little tricks that distinguished her signature recipe from all others.

Some people are still diligently sterilizing their truly beloved folk salad, while others have improved it and now enjoy the good old lecho in a new way.

The most delicious recipe has always been the simplest bell pepper recipe, which our grandmothers made. In fact, it does not require a huge amount of spices and ingredients to prepare, but when you smear the delicate 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 stripes, about 8 pieces from each fruit.

Send the slices to the tomato sauce.

4. Heat to a boil over medium heat, pour in the oil and add salt and sugar. Mix everything and let it cook well for half an hour, remembering to stir periodically.

By this time, the pepper will no longer crunch like fresh, but will still retain its 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 the vinegar essence and stir well so that the acid is evenly distributed into the lecho.

6. Immediately place the still boiling winter salad in and, after rolling it up, wrap them upside down for a day.

To be on the safe side, many people send the filled jars to be sterilized for another 10 minutes before sealing, but this is at the discretion of the housewife.

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

In general, there are quite a lot of delicious recipes for homemade lecho. For example, I found my colleague in this article on a culinary blog and highly recommend that you pay attention to them.

Recipe for lecho from bell pepper and tomato without sterilization

Not everyone likes a large amount of sunflower oil in winter preparation, as well as tomato seeds in lecho, and therefore prefers to remove them during the cooking process. This can be done using a juicer, but if you don’t have one at hand, then a regular sieve will do.

How to do this - see the recipe.

We will need:

• Red tomato – 2 kg.
• Garlic clove – 4 pcs.
• Sweet pepper – 1.2 kg.
• Granulated sugar – 6 tbsp. l.
• 6% vinegar – 2 tbsp. l.
• Sunflower oil – 1 tbsp. l.
• Salt – 2 tsp.
• Hot pepper pod – 1 pc.
• Fresh basil – ½ bunch.

Preparation:

1. Divide thoroughly washed ripe tomatoes into quarters to make them easier to chop into a juice-like state.

2. Place the tomato slices in a blender. You can also pick basil leaves directly with your hands. Grind thoroughly until smooth.

3. To get rid of seeds and pieces of skin, rub the tomato mass through a sieve. Pour a portion of crushed tomatoes into it and use a spoon, masher or culinary spatula to “squeeze out” the pure juice with rubbing movements, and throw out the remaining “husks”.

In order not to use a lot of unnecessary dishes, you can wipe them directly into the pan in which you will then cook. Immediately send the resulting mass to cook over medium heat. and cook for a quarter of an hour while constantly skimming.

4. In order not to oversalt or overdo it with sugar, take measuring spoons in advance and, filling them without a slide, measure out the required amount of sugar and salt.

5. While the tomato juice is boiling, cut the washed and peeled sweet pepper into slices. It is enough to divide it into quarters, but you can also make thinner strips.

6. Place the pepper slices in the tomato juice and simmer for another 10 minutes.

7. If you like a very spicy taste, then the hot pepper should be chopped as finely as possible.

If not, then it is best not to chop it, but toss it straight into the pan as a whole pod, and before pouring the lecho into jars, remove it from the pan and throw it away. Grind the garlic cloves with a press and add to the previous ingredients.

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

9. Immediately put into sterile jars, roll up and, covering 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 canning and was prepared only from fresh tomatoes. But now many people don’t want to bother with them for a long time, or there is a bad year for tomatoes, or they are not sweet and tasty enough, so many housewives resort to a little trick - using ready-made tomato paste.

We will need:

• Bell pepper – 3 kg.
• Boiled water – 2 l.
• 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, ground black pepper, cloves, coriander - to taste.

Preparation:

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

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

Dilute tomato paste with water depending on its thickness. If it is liquid, then 1:2, if it is very thick, then 1:3. The tomato sauce should be of medium thickness so that the cloves and peas do not drown in it.

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

If you don’t like the spices you come across, it’s better to put them in a small cotton bag or a small square, the edges of which are tied with a long thread. Tie a thread to the handle of the pan, and dip the “lump” with spices into the sauce and pull it out only after cooking.

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

3. Once the tomato sauce boils, add the chopped peppers and let it boil. Gradually the strips will be immersed in the red liquid and will cook evenly.

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

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

5. Grind the garlic cloves and hot pepper and place in a saucepan. Pour vinegar there and cook for another 7 minutes.

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

The finished dish is bright, rich in color, aromatic and incredibly tasty.

The most delicious lecho for the winter

Do you know that Bulgarians use apple cider vinegar instead of ordinary vinegar essence in a traditional recipe? It also contains only vegetables and spices, and absolutely no oil!

It seems to me that this is truly the most delicious option, because the vegetables are filled with each other’s aromas 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.
• Allspice peas, black peppercorns, cloves – 5 pcs.
• 6% apple cider vinegar - 1.5 tbsp. l.

Preparation:

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

2. As soon as the puree starts to boil, try to immediately remove the foam and stir periodically so that the tomatoes do not separate or 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 using multi-colored pods.

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

5. Add pepper pieces to the 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 simmer over low heat for another 5 minutes.

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

Tasty, satisfying and beautiful! What else do you need for an appetizing dish?

Video on how to prepare delicious lecho from bell peppers with vegetables

We shot this video specifically for this article. And we hope you like it. After all, making a blank for it is very, very simple. I would even say it's as simple as shelling pears.

You just need to cut everything and cook it 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 complicated in preparation, this in no way detracts from all the advantages of this recipe.

I can tell you from experience, after opening such a jar, it is eaten in one sitting. And everyone, without exception, who tries and eats it, likes the preparation. And I hope you like it too.

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

My family really likes lecho with carrots and onions. It is prepared on the basis of a traditional recipe - there is no need to invent anything additional.

Unless fresh tomatoes are replaced with thick tomato paste to speed up the process. The highlight of this recipe is that the vegetables are pre-sautéed, and the bay leaves add piquancy.

We will need:

• Bell 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.
• Ground black pepper - to taste.

Preparation:

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

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

The vegetables should become slightly soft, but in no case fried.

3. While the previous ingredients are simmering in the frying pan, quickly cut the peppers into strips and add them to the slightly softened vegetables in the frying pan.

4. Close the lid and simmer for 10 minutes. During this time, the pepper will become softer, but will retain its elasticity. This sauteing will add “satisfaction” to the finished dish.

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

5. Now it’s the turn of tomato paste. Place it in a convenient container and dilute it with water until it becomes a semi-thick sauce. I usually take a very thick paste, so I dilute it in a ratio of 1:3.

Add salt, sugar and season with ground pepper. Stir and our liquid lecho base is ready.

6. Pour the tomato sauce into a deep saucepan.

Send sautéed vegetables, chopped garlic cloves and pieces of hot pepper there (you can use it as a whole pod, and then throw it away in a storage container before bottling).

And a laurel leaf will complete our culinary magic.

7. Place the pan over medium heat and let it boil. Cook with occasional stirring for 10 minutes.

Pour in vinegar and stir. After a couple of minutes, taste for salt and sugar. If it’s a little lacking according to your taste, add it.

Place the boiling dish in a sterile dry container, screw the lids on tightly and leave to cool upside down, wrapped in a warm blanket.

Ready-made lecho is ideal for boiled potatoes. It can also be served as a side dish on its own.

Grandma very often used this winter salad as a sauce when preparing cabbage rolls - believe it or not, the taste is completely different and much richer than with fresh vegetables for filling.

Any boiled or fried meat becomes much juicier and more appetizing with lecho. And if you’re really too lazy to cook, you can easily have a snack with just a couple of pieces of fresh bread.

Bon appetit and enjoying the Bulgarian winter evenings!

Good day to all! It’s already mid-September and there are mountains of tomatoes in our houses that need to be used somewhere. In the last article you learned, and in this article let's make a fragrant and very tasty lecho from bell pepper and tomato.

Of course, there are a great many recipes for lecho. It’s even interesting that everyone pronounces this word differently. Where do you put the emphasis, on which syllable?

Read in this article only proven and best recipes for this vegetable dish.

Interesting! Lecho is prepared not only from bell peppers, but also with eggplants, beans, cucumbers, zucchini, in general there are a lot of different interpretations.

It can even taste different: hot, spicy or sweet, sweet and sour, thick or liquid in consistency.

And the most interesting thing is that all the options are very similar to each other, but at the same time they have their own characteristics and nuances. There are a number of names that we are all accustomed to, for example, lecho in Bulgarian, Hungarian, Serbian, Georgian. What kind of food do you like to cook? Write your review or give some advice in the comments below.

I am convinced that many still strive to make lecho exactly as it was then, in Soviet times in the USSR, or as before, under the name “Bulgarian Globe”.

Well, let's figure it out and do something that everyone will like and become the most favorite on your table.

Bell pepper lecho for the winter “Finger lickin’ good” without vinegar

Probably the most delicious version of lecho, which is made only from tomatoes and peppers, without carrots, with the addition of spices. My grandmother's recipe, I hope you really like it too.

The main secret of this dish is that it is prepared absolutely without vinegar essence and without oil. It does not use anything that is harmful to our body; many people still replace these ingredients with aspirin, which is not here either. In general, it will be like home and very, very awesome! Well, let's look at its preparation.

We will need:

• tomatoes - 3 kg
• sweet pepper - 1 kg
• salt - 1 tbsp
• sugar - 3 tbsp
• greens to taste
• spices to taste: black pepper, allspice, cloves, bay leaf, etc.
• garlic - 5-6 cloves

Cooking method:

1. Prepare all the basic ingredients. Wash the tomatoes and peppers well under running water.

Important! It is best to take large and fleshy tomatoes.

2. Then peel the garlic; if you see any yellow ends, be sure to cut them off with a knife.

3. Cut one half of the tomatoes into pieces. And just keep the second part aside and finely chop it too.

5. Place the vegetables in a thick-bottomed saucepan or a casserole is best. After the mixture boils, cook for 15-20 minutes over low heat under the lid.

Important! The fire should be low, even slightly below medium.

6. Garlic is also cut quite finely with a kitchen knife.

7. After your favorite spices, you can take absolutely what you prefer most. In this case, it is cloves, garlic and allspice, crushed in a mortar and pestle. Add salt and sugar there, mix and grind.

8. Add all the spices to the lecho. Sprinkle with dried basil. Cook for another 5-7 minutes.

Important! After mixing, close everything with a lid.

9. Pour the prepared preparation for the winter into jars; they must be sterilized and already prepared.

Important! The ladle and lids should also be sterilized, or at least washed with soda.

Screw the lids on the jars and place them under the fur coat until they cool completely. This deliciousness will certainly please you and your loved ones, so swallow your fingers. Serve with any side dish, such as pasta instead of ketchup.

As you can see, there is nothing difficult, an option for the lazy, and at the same time it is fast, so to speak in a hurry, suitable for absolutely everyone, especially novice cooks and housewives will like it.

Tomato and pepper lecho - recipe without sterilization

And this option will differ from the previous one in that it will be preserved with the addition of vinegar. The output from this amount of ingredients will be 2 liter jars and a little more for testing.

We will need:

• tomatoes - 1 kg
• bell pepper - 1.2 kg
• vinegar - 60 ml
• sunflower oil – 60 ml
• sugar - 100 g
• salt - 30 g
• water - 60 ml

Cooking method:

1. Peppers for lecho are cut differently. Some people prefer to do this in circles, plastics, or plates. In this form, it is cut coarsely; if the pepper is small, it is cut into 4 parts; if it is medium-sized, into 6 parts; and if it is huge, into 8 parts. The result is long strips like those in this photo:

2. Pour boiling water over the tomatoes for 1 minute, then drain the boiling water and add cold water. Remove the skin so it will come off very quickly.

Important! Still, it is better to remove the peel from the tomato, because it will only add rigidity to the dish.

3. After the previous step, the tomatoes will need to be chopped in a blender or through a meat grinder. You can use a regular grater, but then do not remove the skin, so as not to injure your hands, cut into halves and rub, the peel will remain in your hands, and the pulp will be used up. But you understand this is long and laborious.

4. Once the tomato mixture is ready, pour it into a bowl or saucepan. Bring the tomatoes to a boil, and then pour in water, oil, vinegar, sugar, and salt.

Many people often have the question of what oil to use? I usually take refined sunflower, but with unrefined it turns out too smelly, in my opinion it can ruin the whole dish.

5. Stir. Place the pepper and cook for 40 minutes, then taste. Perhaps 50 minutes.

Important! Start recording the time from the moment of boiling.

While the liquid is boiling, sterilize the jars in any convenient way known to you.

6. When the peppers become soft, place the salad in jars and roll them under the lid. Place the jars upside down under the blanket until they cool completely.

Addition! You can modify it according to your taste preferences, for example add more sugar or salt.

7. Such jars are very easy to store in an apartment or in a cellar. Lecho does not sour and does not ferment. Try it, the tomato puree itself is very thick, it can be used as a dressing for borscht.

Bon appetit! Cook with joy!

Video recipe for lecho made from tomatoes and bell peppers

To all those who still don’t understand something, I suggest watching this step-by-step description in this video clip from the YouTube channel:

How to prepare classic lecho for the winter?

For many, traditional lecho is the most favorite and simplest preparation option; let’s look at all the step-by-step steps.

We will need:

Cooking method:

1. Start with the prep work by rinsing the peppers and removing any waste. Cut into strips.

Important! To make it somehow original and unforgettable in appearance, I recommend taking multi-colored ones: peppers, red, yellow, green, orange.

Place in a separate bowl.

2. Cut the onion into half rings with a kitchen knife.

3. Do the same with carrots, grate them on a coarse grater.

4. Chop the ripe tomatoes into small cubes. First, remove the skin from them by making cuts lengthwise and crosswise, pouring boiling water over them, and then lowering them into cold water.

4. Fry the onions in a frying pan with vegetable oil, then add carrots to it. Fry until the onion is soft and transparent, and then add the chopped tomatoes. Simmer over low heat for 10-15 minutes.

5. Now fry the Bulgarian beauties in another pan, but be careful, because there is a lot of water in it and the oil may splatter. Then place the peppers on paper towels to drain excess fat.

6. Add salt, pepper, sugar and two tablespoons of vinegar to the resulting tomato sauce. Add pepper and simmer for 10 minutes.

7. This salad is very tasty both hot and cold. When hot, it can be preserved for the winter in jars; you already know how to do this from previous posts. Well, it's just delicious.

Interesting! This lecho has its own name: “Vegetable Charlotte”.

Vegetable salad with tomato paste

This is fast and instant, certainly one of the fastest cooking options, as they say, once and done. And the whole secret of cooking it at home is that it is made with a ready-made sauce, namely, tomato paste is used instead, which produces a taste similar to the store-bought one.

My guys just love this preparation. And you?

We will need:

• sweet bell pepper - 2 kg
• tomato paste - 500 g
• water - 0.5 l
• vinegar 9% - 100 ml
• salt - 1 tbsp
• sugar - 150 g
• vegetable oil - 1 tbsp.

Cooking method:

1. Chop the pepper into strips.

2. In a separate container, combine salt, sugar, water, tomato paste, boil this mixture and immediately pour it over the peppers.

3. Next, pour in the vegetable oil. After the lecho boils, cook for 20-25 minutes. A couple of minutes before the end of cooking, pour in the vinegar essence, mix thoroughly and let it boil.

4. This winter delicacy will be simply beyond words, put it in sterilized jars and roll it under the lids. Place on a towel, wrap under a blanket until completely cool. Store this delicacy in a cellar or cool place, preferably dark.

Delicious winter lecho made from tomatoes, peppers and carrots

A universal and affordable recipe, feel free to cook it, you can make it with carrots. They call it “Freebie”, it’s funny isn’t it? But it feeds us all winter long, if you make as many of these delicacies as possible.

We will need:

• tomatoes - 2 kg
• onions - 30 g
• fresh carrots - 350 g
• vegetable oil - 150 ml
• salt - 1 tbsp
• sugar - 130 g
• vinegar 70% - 1 tbsp or 9% - 100 ml

Cooking method:

1. Tomatoes without skin pass through a meat grinder.

2. Then add salt, sugar and vegetable sunflower oil to this tomato juice. Cook this red mixture for 5 minutes after boiling. Grate the carrots on a fine or coarse grater.

3. Cut the onions into half rings. Cut bell pepper into pieces to suit your taste; squares will look best.

Add carrots to the tomato liquid, cook for 15 minutes, then sweet peppers and onions and from that moment cook for 30-35 minutes over low heat.

4. Rinse the jars with baking soda and sterilize in a convenient way.

5. Fill them with hot lecho and roll them up with a twist or under screw caps. Good luck and delicious discoveries to you!

Home-made lecho according to the “Finger-lickin’ recipe”

We've reached another cool masterpiece, for everyone who loves interesting combinations and new tastes, watch this video:

Well, this is the article for today, tell me, what do you eat lecho with? Share your experiences, which one do you like best, and does it change your taste when opened? For me it always does and makes it even sweeter.

That's all, come visit more often, see you later. Have a nice weekend everyone and see you soon! Bye.

Sincerely, Ekaterina Mantsurova

During the season of preservation, preparations for the winter, and a variety of autumn vitamins, we strongly advise you to prepare and serve an amazing, vitamin-packed and always popular dish at all feasts - bell pepper lecho.

The constant components of lecho are sweet bell peppers, tomatoes, onions, garlic, and then everything depends on your desire - you can add carrots, cabbage, cucumbers and other vegetables.
There are a great many recipes for lecho, as you can see by reading our article. And every housewife has her own favorite option, or even more than one, for preparing this dish. Some people prefer a mild taste, others like a spicier option.

Spicy lecho recipe

Spicy-sweet lecho from bell pepper

Quick lecho made from bell pepper

Red bell pepper lecho recipe

Tender lecho with carrots

Lecho with cabbage

Lecho for the winter in a slow cooker

Lecho is a dish of Hungarian cuisine. It has remained at the peak of popularity for many years, along with canned tomatoes and cucumbers. After all, it is this appetizer that housewives make first when the season of tomatoes and bell peppers comes.

To prepare lecho you do not need expensive vegetables and other expensive products. The main ingredients are tomatoes, sweet peppers and onions. There are also many variations in the preparation of this Hungarian snack. Carrots are often added to it, and fresh onions are replaced with fried onions.

In Germany, lecho is served with meat products - sausage, meat. And in Hungary, sausages and other smoked meats are added to lecho during the cooking process. And then such an appetizer becomes an independent hearty dish.

But most often, lecho is prepared for the winter in the form of canned vegetables.

Lecho from peppers and tomatoes for the winter: subtleties of preparation

• When finished, lecho has a rich red or orange color with small splashes of green and yellow. This shade comes from ripe tomatoes, red bell peppers and ground paprika. Therefore, the selection of vegetables for this snack is approached with all responsibility.
• For lecho, only ripe but strong vegetables without signs of spoilage are selected. Bell peppers can be taken slightly unripe when they have an orange tint. But it is desirable that it be fleshy, with thin skin.
• Many housewives use regular green pepper, and then the lecho has a greenish-brown color. When prepared, the pepper should not be boiled, so it is not crushed, but cut into large pieces: long strips, squares, wide strips. If the pepper is not very large, then it is cut lengthwise into four parts, the seed chambers are removed and further heat treatment is carried out in this form.
• For lecho you need to take fleshy tomatoes with dense pulp. It is from these tomatoes that a thick puree is obtained that does not require boiling. They are washed well, the junction with the stalk is cut out.
• Tomatoes are crushed in a blender or meat grinder. To get rid of skins and grains, sometimes crushed tomatoes are rubbed through a sieve.
• Tomatoes can be prepared as follows. Place large, fleshy fruits in boiling water for 2-3 minutes, then rinse with cold water and quickly remove the skin. After this, cut in half and remove the seeds (at least most of them). Tomato puree from such tomatoes is smooth and tasty.
• You need to be thoughtful when choosing spices so that they do not overpower the natural flavor of the bell pepper. The classic set of such additives is garlic, ground paprika, bay leaf, salt and vinegar. Moreover, vinegar should not dominate. It is added as a preservative and to give the dish a flavor characteristic of the marinade.
• Classic lecho is prepared in lard. But lard is not very suitable for preparations for future use, so the option of preparing lecho with vegetable oil has taken root among people. It should be odorless and foreign taste. Refined sunflower oil is excellent.
• Many cookbooks say that lecho should be prepared with sterilization. But, as practice shows, with careful compliance with sanitary requirements and good heat treatment of all products, lecho can be perfectly stored without sterilization.
• Jars for lecho are washed well with soda and then sterilized, as are the lids. At the time of filling, they must be completely dry, otherwise water that gets into the canned food can cause the lids to bomb.
• The dishes in which the lecho will be cooked must be clean, the vegetables must be thoroughly washed.
• The finished lecho is poured boiling and immediately sealed. The jars are turned over, placed with the lids down on a flat surface covered with a soft cloth, and carefully wrapped in a blanket. The jars inside such an improvised garment remain hot for a long time, which is a kind of pasteurization. Open them only after they have cooled completely.

Sweet lecho made from peppers and tomatoes for the winter

Ingredients:

• red tomatoes – 3 kg;
• sweet red bell pepper – 0.7 kg;
• green bell pepper – 0.3 kg;
• sugar – 6-7 tbsp. l.;
• salt – 1 tbsp. l.;
• vegetable oil – 100 ml;
• vinegar (9 percent) – 50 ml.

Cooking method

• Wash liter or half liter jars in advance. Sterilize in a way convenient for you. Boil the lids.
• Wash the pepper thoroughly. Trim the stems with some of the pulp. Cut the fruit in half and remove the seeds. Cut the pepper into squares about 3? 3 cm.
• Wash ripe fleshy tomatoes. Cut into several pieces and pass through a meat grinder. Rub through a sieve. Pour the puree into a wide saucepan, place over moderate heat and simmer until its volume is reduced by about three times.
• Weigh the resulting puree. Add salt at the rate of 1 tbsp. l. for 1 liter of tomato mass. Pour in oil and vinegar.
• Put the puree back on the heat. Add chopped pepper and sugar. Boil over moderate heat for 10 minutes. If necessary, add a little more salt.
• When hot, place the lecho into jars, making sure the peppers are covered with the tomato mixture. To prevent jars from bursting due to temperature changes, they should not be cold.
• Cover with lids. Place the jars in a wide container. Pour hot water up to the hangers. Sterilize liter jars for 25 minutes, half-liter jars for 30 minutes.
• Carefully remove them from the water and immediately seal them tightly. Turn upside down. Let them cool completely.

Lecho of peppers and tomatoes with garlic for the winter

Ingredients:

• red tomatoes – 1.5 kg;
• red bell pepper – 0.5 kg;
• garlic – 5 cloves;
• sugar – 1.5 tbsp. l.;
• salt – 1 tbsp. l.;
• vegetable oil – 50 ml;
• vinegar (9 percent) – 25 ml.

Cooking method

• Wash ripe red tomatoes. Cut in half, cutting out the junction with the stalk. Twist through a meat grinder. Pour the puree into a saucepan and place over moderate heat. Add salt and pepper. Add oil and vinegar. Cook for 20 minutes.
• While the tomato mixture is cooking, wash the peppers. Cut it in half, remove the seeds and seed walls. Trim the stems. Cut the pepper into wide strips or simply cut lengthwise into several pieces.
• Place the peppers in the pan with the tomato mixture. Bring to a boil while stirring and simmer over low heat for 20 minutes.
• Peel the garlic cloves, wash and finely chop. Add to lecho and cook for another 10 minutes.
• Place the finished snack in prepared jars, filling them to the top. Seal tightly with sterile caps. Turn the jars upside down, wrap them in a blanket and leave them in this position until they cool completely.

Lecho of peppers and tomatoes with carrots for the winter

Ingredients:

• ripe tomatoes – 1 kg;
• red bell pepper – 1 kg;
• sweet carrots – 1 pc.;
• hot red pepper – 1 small pod;
• garlic – 3 cloves;
• sugar – 2 tbsp. l.;
• salt – 1 incomplete tbsp. l.;
• vinegar 5 percent - 2 tbsp. l.

Cooking method

• Prepare sterile jars in advance. Turn them over and leave them on a towel to drain all the water. Boil the lids too.
• Wash the ripe tomatoes, cut out the junction with the stalk. Pass through a meat grinder or grind in a blender.
• Wash the pepper. Trim the stalks and remove all seeds. Cut it into large pieces.
• Peel and wash the carrots. Cut into slices that are not too thin.
• Peel the garlic, wash it, chop it with a knife or pass it through a culinary press.
• Pour the tomato puree into a saucepan and put on fire. As soon as it boils, add salt and sugar. Wash the hot peppers and, without cutting them, place them in boiling tomato puree.
• After 5 minutes, add bell peppers and carrots and cook over moderate heat for 30 minutes.
• 10 minutes before readiness, add chopped garlic.
• Place the finished lecho hot into jars. Seal with lids immediately. Turn the bottoms upside down and cool as is.

Lecho of peppers and tomatoes with bay leaves for the winter

Ingredients:

• ripe tomatoes – 1.5 kg;
• bell pepper – 1.5 kg;
• salt – 2 tbsp. l.;
• sugar – 5 tbsp. l.;
• bay leaf – 1-2 pcs.;
• peppercorns – 4 pcs.;
• vegetable oil – 100 g;
• 5% vinegar – 40 ml.

Cooking method

• Prepare sterile jars with lids in advance.
• Wash the tomatoes, cut off the junction with the stalk. Cut the tomatoes into several parts and pass through a meat grinder. Pour the resulting puree into a wide saucepan. Place on low heat and cook for 20 minutes.
• Wash the pepper, cut in half, remove the seed chambers along with the seeds. Cut into large pieces.
• Place chopped pepper, sugar, salt into the boiling tomato mass and pour in vegetable oil. Cook for 15 minutes. Add bay leaf and vinegar. Heat the mixture for another 5 minutes.
• Place the lecho in sterile jars. Seal immediately with sterile lids. Turn it upside down, wrap it in a blanket and cool.

Note to the hostess

When cooking lecho, try not to overcook the pepper, otherwise you will get the usual vegetable seasoning. If you want to add onions to lecho, add them along with bell peppers. The onion can be finely chopped so that it is not felt, or cut into strips.

Store lecho in a cool place away from light.

We need: 1 tbsp = 250 ml

• 2 kg tomatoes, net weight
• 2.5 kg sweet bell peppers
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. Sahara
• 1 tbsp. with a heap of salt
• 30 pcs black peppercorns
• 1 tbsp. vinegar 9%

Preparation:

1. Wash the tomatoes, remove the stems, cut out spoiled areas and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin before doing this.

2. Place a saucepan with twisted tomatoes on the fire, add sugar, salt, stirring, cook until it boils for 15-20 minutes.

3. Peel the bell pepper from seeds and cut into pieces to suit your taste: squares, slices, strips. Place in tomato sauce and boil (after boiling) for 20 minutes, then add peppercorns and vinegar, stir, boil for 5 minutes.

4. Place lecho in sterilized jars and roll up the lids. Upside down and covered , leave to cool.

Kuban lecho with garlic

We need:

• 2 cans of 380 grams of tomato paste
• 300 g garlic
• 5 kg bell pepper
• 250 g sugar
• 300 g vegetable oil
• 100 g salt
• 1 bundle parsley
• 200 g 6% vinegar

Preparation:

1.Dilute tomato paste in 0.7 liters of water and put on fire.

2. Peel and chop the garlic as desired, and put it in the tomato.

3. Add sugar, salt, vegetable oil to the tomato, stir and bring to a boil.

4. Chop the parsley and add to the mixture.

5. Peel the bell pepper and cut it into slices, and when the tomato mixture boils, throw it in. Pour vinegar into the mixture and cook for 20 minutes until the pepper becomes soft , but it won't boil.

6. Pack into sterilized jars, roll up and cover warm until cooled.

Delicious lecho for the winter, proven recipe

We need:

• 2 kg tomato
• 3 kg sweet pepper
• 10-12 pcs. onions
• 1 tbsp. vegetable oil
• 1 tbsp. Sahara
• 100 ml 9% table vinegar
• salt to taste

Preparation:

1. Prepare the jars: wash and put in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.

2. We pass the tomatoes through a meat grinder (with or without skin), season with sugar, salt, vegetable oil, mix and put on fire to heat up.

3. Peel the onion and cut it as desired: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil and cook for 1-2 minutes.

4. Peel and cut the pepper into strips and add to the tomato mass. Boil for 15 minutes, the pepper should be soft. Add vinegar and stir.

5. Transfer to jars and roll up.

Real lecho in Hungarian

1st option

We need:

• 3 kg sweet bell peppers
• 1 kg tomatoes
• 3-4 carrots
• 4 onions
• 1 head of garlic
• 50 g pork lard
• 1 tbsp. dried paprika
• 3 tbsp. white wine vinegar, peppercorns)
• 2 tbsp. salt, with a slide
• 2 tbsp. sugar, to taste
• 1 bunch of greens
• 1-2 pcs bay leaf

Preparation:

1. Peel the onion and chop it into rings.

2. Cut the lard into cubes and fry until cracklings are formed, and fry the onion in this fat until transparent.

3. Peel and cut the carrots into circles, mix with paprika.

4. Wash the peppers, remove seeds and cut into strips 1 cm thick.

5. Scald the tomatoes with boiling water, remove the skin and place with the rest of the vegetables in a saucepan, simmer over low heat for 30 minutes.

6. Peel the garlic and pass through a press, place it in a saucepan with the peppers.

7. Add wine vinegar, salt, sugar to this, stir, add bay leaf and simmer under the lid for 9 minutes. We taste what is missing, salt and sugar, add. Decorate the finished lecho with greens. The lecho can be eaten immediately, or you can boil it for another 5 minutes, with herbs and roll it into jars.

2nd option

We need: 1 tbsp = 200 ml)

• 1 liter of water
• 200 g vegetable oil
• 200 g 9% vinegar
• 2 tbsp. salt
• 5-6 tbsp sugar or 5-6 tbsp. with a pile of honey
• 1 head of garlic
• 20-30 peppercorns
• 4 kg peeled pepper

Preparation:

1. Cut the pepper into slices or squares.

2. Pour water, vegetable oil, vinegar, salt, garlic cloves, allspice into a saucepan, stir, season with honey and bring to a boil.

3. Place pepper into a boiling solution in portions, in three batches, first the first batch, bring to readiness, remove to a bowl and add another portion, and so on. After this, put all the portions back into the pan with the syrup and simmer, covered, until the pepper is translucent for 10 minutes.

4. Pack into jars and roll up.

Lecho "Pepper"

We need:

• 2.5 kg tomatoes
• 1 kg sweet pepper
• 1 piece of onion
• 1.5 tsp. salt
• 2 tbsp. Sahara
• 3-4 pcs bay leaves
• 3-4 pcs garlic cloves
• 1 piece hot pepper
• 0.5 tbsp. vinegar 9%
• 3 tbsp. unrefined vegetable oil

Preparation:

1.Pass the tomatoes through a meat grinder and put on fire. When it boils, boil for 15 minutes.

2. Finely chop the peeled pepper into slices, the onion into half rings, the garlic into slices, and chop the hot pepper.

3. Place pepper, onion, and garlic into the tomato mass. Add salt, sugar, hot pepper and bay leaf. Bring to a boil, remove the bay leaf, add vegetable oil and vinegar. Mix everything and put it in jars , roll up.

Lecho according to a recipe from my grandmother’s piggy bank

1st option

We need: for 15 pieces 700 g jars

• 5 kg tomato
• 3 kg sweet, green and red peppers
• 2 kg onions
• 2 kg carrots
• 2-3 starts of parsley
• 200 g sugar
• 200 g vegetable oil
• 100 g vinegar 9%
• salt to taste

Preparation:

1. Tomatoes and greens, cut finely, carrots into slices, other vegetables into strips.

2. Place on the fire and boil for 20 minutes, then pack into jars and roll up.

2nd option

We need:

• 2 kg tomato
• 1 tbsp. vegetable oil
• 1 tbsp. Sahara
• 2 tbsp. salt
• 5 large carrots
• 1 tsp acetic or citric acid

Preparation:

1.Pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, place on the stove, while stirring, bring to a boil.

2. Grate the carrots on a coarse grater and add them to the tomato mixture, boil for 15 minutes.

3. Peel the pepper from seeds and throw it into the tomato, boil for 15 minutes.

4. 5 minutes before the end of cooking, add acetic or citric acid. Transfer to jars and seal tightly.

Bulgarian lecho from home recipes

We need:

• 2.5 kg bell peppers
• 2-3 pieces of hot pepper
• 1 tbsp. water
• 1 tbsp. vinegar essence (diluted)
• 2 liters of tomato juice
• 1/2 tbsp. vegetable oil
• 2 tbsp. salt
• 150 g sugar

Preparation:

1. Peel the pepper from seeds and cut it as desired as you like.

2. Finely chop the bitter pepper.

3. We dilute the vinegar essence with water.

4. Pour tomato juice into a saucepan and put on fire. Add lean butter, salt, sugar to it, bring to a boil and cook for 10 minutes.

5. Add chopped bell and bitter peppers here, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, add vinegar essence and stir.

6. Transfer the finished lecho into jars and roll up.

Bon appetit!