Lecho of green bell peppers with tomatoes. Cooking lecho from peppers and tomatoes for the winter; recipe for lecho for the winter

In order for the pepper and tomato and onion lecho to be as tasty as possible, you need to take a responsible approach to the first stage - preparing the products. It is better to immediately discard wilted fruits. If cut tomatoes have a certain unpleasant smell, then it is also better not to use them - these are good for sauces that can be stored in the refrigerator. You shouldn’t hope that all this will “fix” when extinguishing.

The five most commonly used ingredients in pepper lecho and tomato and onion recipes:

Bell peppers should be strong and juicy. What color it will be is not so important, but usually they take red and yellow, with thick pulp. Take onions, not red, if possible, not very “evil”.

Vegetable cutting

Vegetables for lecho: peppers and onions are usually cut into thin half rings. And the tomatoes are crushed with a blender or meat grinder into tomato puree. Although in a number of recipes it is allowed to add them to the twists, cut into pieces.

Five of the fastest recipes for lecho from pepper and tomato with onions:

Most often, they prepare a completely ready-to-eat dish, in which all components have undergone good heat treatment: frying and stewing.

As a rule, vegetables are stewed in tomato juice with the addition of spices and seasonings.

It is important to remember that vinegar is always added at the end of cooking or stewing - it is strictly forbidden to boil a dish with it.

The dish must be kept on the fire for a long time, otherwise the jars may explode during storage.

In addition to vinegar and salt, sugar is added to lecho as a preservative, vegetable oil and citric acid.

Unless otherwise specified in the recipe, table vinegar is used, 9 percent.

Jars for lecho must be sterilized. After opening, store only in the refrigerator under a nylon lid.

Important :

• do not leave spoiled areas on vegetables - cut them out with a knife

Lecho made from peppers and carrots for the winter is a preparation that every housewife should definitely try to make. Why? Yes, because this is a wonderful appetizer, an amazing side dish for meat, a dressing for various dishes, and an excellent opportunity to enrich your culinary skills, and simply a delicious taste of summer, which is so pleasant to enjoy during the cold season.

Hungary is considered the birthplace of classic lecho - here it is prepared from onions, bell pepper and tomatoes - but since this dish has a lot of variations, it does not have a specific recipe, and in Russia this dish has undergone a lot of changes, turning into canned food and supplemented with a wide variety of ingredients - mushrooms, beans, garlic, apples, eggplants, zucchini and even cauliflower.

We will tell you how to prepare carrot pepper lecho for the winter different ways, which will allow you to get delicious homemade preserves with a minimum of hassle and effort. First of all, you should remember that only high-quality ripe vegetables that have no signs of spoilage are suitable for preparing lecho. So, bell peppers should be sweet and have thin skin, carrots should be ripe and not have dark spots on the surface, tomatoes should be juicy, soft and fleshy, but not overripe, and onions should not be too hot. Housewives can change the amount of these main lecho ingredients at their discretion, adding more of their favorite vegetables. Do not forget that the main component of lecho is still bell pepper, while the remaining ingredients are a matter of culinary preference. Vegetables for preparing lecho should be cut equally - in this case, the dish will not only look beautiful in its final form, but all the vegetables will be evenly cooked when stewing.

Only refined oil, without any odors, is suitable for lecho. As for spices, your lecho will be ideally complemented by garlic, cloves, black and allspice, basil, oregano, thyme, parsley and cilantro. If you are using greens, add them at the very end, a few minutes before they are ready. If all components for lecho have undergone preliminary heat treatment, then lecho can be prepared without sterilization. All you need to do is thoroughly rinse the jars with lids and sterilize them.

That's all simple tips and nuances, the observance of which will allow you to prepare incredibly tasty and aromatic lecho from peppers and carrots for the winter to the delight of all your family and friends. Lecho is valued for its versatility, variety of flavors and the ability to experiment, so try it, get creative, and let your lecho become a real culinary hit! Well, let's get started with the recipes?

Lecho made from peppers, carrots and tomatoes

Ingredients:
2 kg bell pepper,
1.5 kg tomatoes,
600 g onions,
500 g carrots,
1 cup of sugar,

1/2 cup 9% vinegar,
3 heaped tablespoons of salt.

Preparation:
Grind the onions and tomatoes using a blender or food processor, then place them in a saucepan and cook for 1 hour over low heat. Add bell peppers, seeded and cut into strips, and grated carrots, fried in vegetable oil. Add vegetable oil, vinegar, sugar and salt. Cook lecho for another 25 minutes. After this, spread the lecho into prepared jars and roll up the lids.

Lecho in Bulgarian

Ingredients:
3 kg tomatoes,
2 kg bell pepper,
400 g carrots,
4 tablespoons sugar,
2 tablespoons salt,
2 tablespoons apple cider vinegar,
5-7 peas of allspice,
5-7 black peppercorns,
4 buds of cloves,
vegetable oil.

Preparation:
Chop the tomatoes and puree using a blender. Place the chopped tomatoes in a saucepan and bring to a boil, then cook for 25 minutes over low heat. Lightly fry the grated carrots in vegetable oil until soft and add to the tomatoes. Add bell pepper, seeded and cut into rings. Grind the spices using a mortar and add to the lecho along with sugar and salt. After 20 minutes, add vinegar and cook for another couple of minutes. Place lecho in sterilized jars and roll up.

Lecho with tomato paste without vinegar

Ingredients:
2 kg bell pepper,
1 kg carrots,
1 kg of onion,
1 liter of tomato paste,
salt, sugar and spices to taste,
vegetable oil.

Preparation:
Fry the onion, cut into half rings, in a small amount of oil until transparent. In a separate frying pan or saucepan, simmer the carrots, cut into cubes, until soft, adding vegetable oil. Combine onion and carrots and add sliced ​​bell pepper. Dilute tomato paste with 500 ml of boiled water and pour into vegetables. Simmer for 20 minutes, then add salt, sugar and spices to taste. Divide the finished lecho between sterilized jars and screw on the lids.

Lecho made from peppers, carrots and beans

Ingredients:
3.5 kg tomatoes,
2 kg bell pepper,
500 g dried beans,
300 g carrots,
1 cup of sugar,
1 glass of vegetable oil,
2 tablespoons vinegar,
2 tablespoons salt.

Preparation:
Soak the beans overnight in cold water, then boil until tender. Lightly fry the grated carrots in a small amount of vegetable oil. Grind the tomatoes using a blender or meat grinder, put the puree in a saucepan, add sugar and cook for 20 minutes. Add fried carrots and sliced ​​peppers. Stir and cook for another 30 minutes, then add beans and vegetable oil. Cook for 10 minutes, add vinegar and remove pan from heat. Divide the lecho into jars and roll up the lids.

Lecho with zucchini

Ingredients:
1 kg bell pepper,
1 kg of tomatoes,
1 kg zucchini,
500 g carrots,
200 g onions,
6-7 cloves of garlic,
150 ml vegetable oil,
1 bunch of parsley,
2 tablespoons salt,
1 tablespoon sugar,
1 tablespoon of 9% vinegar.

Preparation:
Pour boiling water over the tomatoes, remove the skin and finely chop. Fry the onion cut into half rings and the carrots cut into small strips in a small amount of oil. Add the zucchini cut into cubes and the pepper cut into strips. Simmer over low heat for about 20 minutes, then add tomatoes, vegetable oil, finely chopped garlic, sugar and salt. Cook for another 30 minutes. A couple of minutes before it’s ready, add vinegar diluted in 7 tablespoons of water and chopped herbs to the lecho. Divide the lecho into jars and roll up the lids.

Lecho in a slow cooker

Ingredients:
1.5 kg tomatoes,
800 g bell pepper,
200 g carrots,
3 onions,
4-5 cloves of garlic,
150 g sugar,
100 ml vegetable oil,
1 tablespoon salt,
1/2 teaspoon table vinegar.

Preparation:
Remove the skin from tomatoes scalded with boiling water, chop and grind using a blender or food processor. Place tomatoes, chopped vegetables and garlic pressed into a multicooker bowl. Add sugar, salt and vegetable oil and mix all products. Turn on the “Extinguishing” mode. After 1 hour, add vinegar and set the “Heating” mode. After 10 minutes, place the finished lecho into sterilized jars and close the lids.

We are sure that your household and loved ones will appreciate the pepper and carrot lecho for the winter, prepared according to our recipes, when the time comes to try it. Good luck with your preparations!

1. Wash the tomatoes, cut into 2–4 parts, cut out the stem. Grind the tomatoes in a blender. If you don’t have this kitchen device, then pass it through a meat grinder.

Bon appetit!

Lecho is one of the delicious dishes invented by mankind! This is both an appetizer and an addition to main courses, it is also the basis for various sauces and gravies, and it will even serve as a side dish. And the most important thing is that anyone can cook lecho. Quickly and easily, at home and from available products. This is exactly what this article is dedicated to. Today we are preparing a recipe for lecho for the winter.

By the way! Here we are not just preparing another vegetable appetizer, but also canning it for the winter. There is nothing complicated about this either! Just watch step by step recipes, attached video and follow the instructions.

In general, what is the essence of classic lecho, and what variations of the dish are there? Lecho is simply stewed vegetables. The vegetables were chopped, mixed together, and then boiled thoroughly. Various herbs and spices are also added here.

It is also worth noting that lecho does not have any “exact” and “real” recipe. In Hungary (the homeland of the dish), lecho is prepared in many ways, some even add meat products, such as bacon.

How, then, can you limit the scope of your culinary imagination so that the end result is exactly lecho, and not just another one? It's simple! Lecho must include bell peppers, tomatoes and onions (but it can also be done without it). And in this article the emphasis is on the combination of tomatoes, peppers, onions, as well as small additions in the form of greenery or something else.

Lecho recipe for the winter

Bell pepper lecho with tomatoes

If you are looking for some good, solid and time-tested recipe for lecho made from tomatoes and peppers (such snacks are especially often made for winter), then pay attention to this version!

This is a golden classic! Just 2 vegetables, a little spices, oil, vinegar and in the end you get this miracle. Prepare - you won't regret it! And then recommend this page to your friends so that they can also try delicious homemade lecho.

Ingredients:

• Bell pepper – 5 kg.
• Tomatoes (any) – 4 kg.
• Salt – 2 tbsp. spoons;
• Sugar – 1 tbsp. spoon;
• Vegetable oil (odorless) – 1 cup;
• Table vinegar (9%) – 3 tbsp. spoons (more possible);

Let's start preparing the lecho recipe for the winter

Let's start by preparing the pepper. To do this, you need to rinse it thoroughly, then cut off the stalks, clean out the seeds, then cut into 4-6 slices. In general, the size of the pieces is at your discretion, but I don’t recommend making them too small.

Now let's move on to tomatoes. Wash them in the same way, then cut out the green particles from the stalks. Now we run it through a meat grinder, or grind it in a blender (some even grate it). There is also this option: we puree 70% until it becomes juice, and cut 30% into small pieces (so that you can chew something besides pepper).

We have the tomatoes in a large saucepan, put everything on the stove. Turn on medium heat. Add salt, sugar and butter here. Mix well and bring to a boil.

Once it boils, add chopped peppers to the tomatoes. Mix carefully and cook for about 30 minutes. Be sure to come back and mix from time to time. This is both insurance against burning and for uniform cooking of the pepper.

Now add a few tablespoons of vinegar. The default is 3 tablespoons, but many people like it sour and pour 50-100 milliliters. Cook for another 5 minutes.

While the lecho is cooking, you need to sterilize the jars and their lids. Some people sterilize with steam, some in the oven, others just pour boiling water over it a couple of times.

Pour hot lecho into jars and immediately seal with sterile lids. That’s it, now we turn the jars over according to the standard, cover them with a blanket and let them cool gradually (1-2 days).

Recipe for winter lecho, spicy from pepper and tomato without vinegar and oil

A very fragrant and slightly spicy lecho based on sweet peppers, tomatoes and garlic. main feature The recipe is that we will not use either vinegar or oil here.

The taste will be more natural, and the food itself will be less caloric. back side This preparation technology requires additional sterilization. But, it's not that difficult.

Required ingredients:

• Sweet pepper – 11 pcs.
• Tomatoes – 3 kg.
• Garlic – 1 head;
• Sugar – 1 glass;
• Table salt – 1.5 tbsp. spoons;
• Ground pepper mixture – 1-2 teaspoons;

Cooking process

1. We wash all the vegetables, then remove the seeds from the peppers and cut out the stalks of the tomatoes. Chop the tomatoes finely and the peppers coarsely.
2. Peel the garlic cloves and pass through a special press or on a fine grater.
3. Place tomatoes and peppers in a saucepan, stir and bring to a boil. Add sugar, salt, ground pepper, chopped garlic.
4. Next, reduce the heat slightly and cook for about 30-35 minutes.
5. In the meantime, the jars should be rinsed with boiling water (and the lids too).
6. Pour the lecho into jars, cover with lids (do not screw them on!), and send for sterilization. We make a water bath, put a small cloth on the bottom, carefully immerse our filled lecho jars (not reaching 2-3 cm from the neck). Cook for 15 minutes, then carefully remove and roll up the lids.

That's it, cover it with a blanket and let it cool quietly. Next, put it in a cool, dark place.

Spicy lecho made from peppers, tomatoes and onions

Here we will add onions and spicy Bell pepper. In principle, nothing complicated, everything is the same as in the first recipe. The taste is burning, warming - a good addition to meat dishes.

The proportions here are small, just 2 cans of 1 liter are enough, and there will still be a little left for testing. We prepare without sterilization, this lecho can be stored at least for room temperature. Overall, simple and delicious!

Ingredients:

• Bell peppers – 1 kg.
• Tomatoes – 1 kg.
• Onions – 350 g.
• Chili pepper – 2 pods;
• Sugar – 3-4 tbsp. spoons;
• Salt – 1 tbsp. spoon;
• Vegetable oil – 50 ml.
• Ground black pepper – 1 teaspoon;
• Vinegar essence – 1 teaspoon;

How to cook it

1. We thoroughly wash all vegetables with water. We remove the seeds from large peppers, but leave the chilies with the seeds. Grind everything.
2. Chop the tomatoes into a saucepan with chopped pepper. The pieces should be small. It is not necessary to remove the skin from the tomatoes (but if you want, pour boiling water over them first).
3. Chop the onion here, add ground pepper, salt, and sugar.
4. Place on medium heat, stir, add oil, stir. Slowly bring to a boil and be sure to ensure that the peppers do not burn.
5. Cook in this way for 30 minutes from the moment of boiling, then add a spoonful of vinegar essence. Mix well, simmer for another 5 minutes and pour into sterilized jars.
6. We roll it up immediately; subsequent sterilization is not necessary.
7. Look video how to prepare lecho recipe for the winter

Original pepper lecho in a slow cooker

We will prepare this option in a slow cooker. Well, it’s very convenient! We loaded everything, pressed the button, wait - the treatment is ready.

As for the recipe, the originality lies in the additional ingredients. For taste, aroma and appearance we will add olives, fresh parsley and capers here.

It turns out very aesthetically pleasing! And once you try it, you will also be convinced of its excellent taste.

Ingredients:

• Sweet peppers (different colors) – 9-10 pcs.
• Garlic – 4 cloves;
• Capers – 2 tbsp. spoons;
• Vegetable oil (olive) – 4 tbsp. spoons;
• Olives from a jar - 20-25 pieces;
• Fresh parsley - a few sprigs;
• Salt – 2 teaspoons;
• Sugar – 2 teaspoons;
• Ground pepper – 1 pinch;

Preparation

1. Remove seeds from all peppers and remove stems. Now you need to grind everything. Since pepper is the basis of everything here, its cutting should be done carefully. I recommend chopping half of it finely and the rest into half rings or small slices.
2. Pour some oil into the bottom of the multicooker and add chopped garlic. Turn on the “frying” mode and fry the garlic for several minutes until barely perceptible golden brown.
3. Next, add the peppers, pour in the remaining oil, and mix. Close the multicooker and set the “quenching” mode for 2 hours.
4. 10 minutes before readiness, add parsley, olives and capers.
5. That's it, you can try. Place in a jar and store in the refrigerator. If you plan to serve this snack for the winter, then sterilize the jars, and pour 30-50 ml into the lecho itself 5 minutes before it’s ready. vinegar 6-9 percent.

Recipe for lecho for the winter with peppers and carrots (recipe for the winter)

The peculiarity of this recipe is that we will also add small sticks of carrots to the lecho, which will add color, taste and aroma. And there will be something to chew besides pepper.

We use . If you wish, you can replace it with a store-bought one, or even dilute the water with a jar of tomato paste.

Ingredients:

• Sweet peppers of different colors – 3 kg.
• Tomato juice – 1.6 liters;
• Carrots – 0.9-1 kg.
• Sugar – 0.5-1 cup (the lecho is sweetish by design);
• Salt – 1 tbsp. spoon;
• Vinegar (9%) – 70 ml.
• Sunflower oil – 1 cup;

How to cook without sterilization

1. Peel the peppers from seeds, peel the outside of the carrots and rinse again. Now you need to cut the pepper into thin half rings or slices, grate the carrots on a coarse grater, or chop them into small pieces. Carrots should not be very large.
2. Our tomato juice is already ready by default, if anything, the link with the recipe was above, before the ingredients.
3. Pour the juice into the pan and add the chopped vegetables. You can immediately add salt and sugar and add butter.
4. Turn on medium heat, stir and cook until it boils. Then you can lower the heat and simmer (cook) for about 35 minutes. Carrots do not have to be soft; check the readiness of the pepper.
5. At the very end, pour in the vinegar, stir thoroughly, then pour into sterilized jars. Immediately twist it, cover it with a towel and let it cool.

And here is a video with a slightly different method

The main principle is clear: chop, cook, put in jars. And then everything depends on imagination and culinary preferences. You don’t have to invent something so pompous; often it’s enough to add 1-2 new ingredients, and your lecho will sparkle with new colors!

• Add spices: bay leaf, coriander, peppercorns, cloves, etc. All this will add new notes of aroma and add fragrantness.
• Don't forget about greens: dill, parsley, green onions, cilantro. This is for taste, for benefit, and for decoration. Add the greens 10-15 minutes before they are ready.
• Instead of regular vinegar, you can use apple cider vinegar, wine vinegar, or even just lemon juice. Of course, you will need a little more of them.
• Add salt instead soy sauce, diversify with a spoonful of mustard; some don’t hesitate to add a couple of spoons of mayonnaise. Yes, this happens too.