Lecho is one of the most common blanks for the winter, which can be found in the cellars of thrifty housewives. In the classic recipe, the appetizer contains bell peppers, tomatoes and onions.
But today the recipe for the blank has been greatly modified and supplemented with various components. In fact, there is no strict recipe for lecho: every housewife has her own. Someone likes to add zucchini to a snack, someone carrots or eggplants. Peppers, tomatoes and onions remain unchanged in most cases. Although some recipes for lecho can do without it (meaning onions).
But whatever recipe you choose, the lecho will turn out to be amazingly tasty and beautiful.
Lecho recipe for the winter from pepper and tomato without carrots and onions "Lick your fingers"
You can cook delicious lecho only from sweet bell peppers and ripe tomatoes. The appetizer looks like strips of pepper, filled with tomato juice seasoned with various spices.
Such lecho can be served as a separate dish or used for making soups. Pouring will well complement the taste of borscht, and the pepper itself is perfect for making any vegetable soups.
Ingredients:
- tomatoes - 1 kg;
- sweet pepper - 1.5 kg;
- granulated sugar - 4 tablespoons;
- salt - 1 tablespoon;
- vegetable oil - 75 ml;
- vinegar (9%) - 30 ml;
- favorite spices.
Preparation:
1. You will need well-ripened tomatoes. They should be juicy and meaty. Before juicing them, you need to wash them well and remove the skin from them so that it does not spoil the taste of the filling.
2. Be sure to remove the place where the stalk grew. Then cut the tomatoes into quarters and mince them. You can use a food processor. Our task is to obtain a homogeneous mass and it does not matter at all how you do it.
3. Now let's get to the peppers. We wash them, cut out the stalk and cut into 4 parts. Now we chop each one in the form of straws of medium thickness. But if desired, the pieces of pepper can be squared.
4. Put the prepared peppers in a saucepan and fill them with prepared tomato juice. We alter.
The density of the filling depends on the meatiness of the tomato, therefore it is better to take salad varieties of tomatoes for this preparation.
5. Now you can add salt, sugar and spices. It is best to be guided by your taste.
6. Then put the saucepan on low heat and bring to a boil with constant stirring. Cook the snack for about 15 minutes. During this time, the pepper will cook and become soft. But make sure it doesn't fall apart.
7. 5 minutes before the end of cooking, pour in the vinegar. The workpiece must be laid out on sterilized jars while hot. Then they must be turned upside down and left to cool.
Store this lecho in a cool, dark place. For this purpose, a cellar or subfloor is suitable.
Lecho recipe for the winter from pepper with tomato paste
Lecho for the winter can be prepared with tomato paste. Just choose a quality product with good taste. Otherwise, the workpiece will be hopelessly damaged. The advantage of this recipe lecho will be the absence of sterilization.
Ingredients:
- sweet pepper - 1 kilogram;
- good tomato paste - 250 grams;
- granulated sugar - 3 tablespoons;
- salt - a teaspoon with a small slide;
- water - 250 ml;
- vegetable oil - 100 ml;
- vinegar (9%) - 2 tablespoons.
Preparation:
- This lecho consists of pieces of pepper in a tomato paste filling, so we will prepare the dressing first. To do this, stir the rate of paste in water. Add granulated sugar, salt and vegetable oil to it. Boil.
Be sure to taste the fill. After all, it is she who is the main one in this version of lecho.
- The pepper must be washed, divided into 4 parts and cut into pieces. But you can leave the pepper particles whole.
- Now we put the pieces of pepper in the boiling filling and cook with minimal heat for 20 minutes.
- After the strips of pepper become soft, pour the bite into the pan and boil the salad for another 5 minutes.
- Then spread it hot in pre-sterilized jars and seal. Turn the lids down and cover with a warm blanket until they cool completely.
You need to store lecho in a cool place like other blanks.
I suggest you see clearly how such a version of winter harvesting is being prepared.
Lecho for the winter - a recipe with tomatoes, peppers and carrots with sterilization (without vinegar)
The classic version of lecho includes only peppers in tomato juice, but to diversify the taste, the recipe can be supplemented with carrots and onions. You will get a completely different salad, which will also be delicious.
Ingredients:
- fresh tomatoes - three kilograms;
- sweet pepper - a kilogram;
- onions - a kilogram;
- carrots - a kilogram;
- odorless vegetable oil - 300 ml;
- coarse salt - 80 grams;
- granulated sugar - 200 grams.
Preparation:
- Tomatoes must be peeled. To do this, put them in boiling water for a few minutes. The peel will be easy to peel off.
- Now cut them into pieces and chop them using a blender or meat grinder.
You should have a thick tomato juice. So that the seeds do not interfere with it, it is best to take salad varieties of tomatoes. They are fleshy and have almost no seed chambers.
- Peeled onions will need to be cut into thin half rings. To do this, cut the onion in half and then chop into slices of the desired thickness.
- Carrots must be thoroughly washed and cut into thin strips.
But it's best to grate it on a special grater for Korean carrots. So it will look very beautiful in lecho.
- Peppers also need to be peeled and cut into thin strips.
- Now combine all the ingredients in the cooking bowl and place it on the stove. Turn on low heat and bring the vegetable mixture to a boil with regular stirring.
- Put salt and sugar in the boiled lecho. Simmer the salad for about 1 hour. Then place in clean jars and sterilize for 15 minutes. This must be done, since we will not use vinegar in the preparation of the workpiece.
- Jars closed with lids must be wrapped in a blanket, having previously turned them upside down.
After they cool down, the lecho can be taken away for storage.
When preparing lecho, special attention should be paid to the filling. It is she who is responsible for the taste of the workpiece. The traditional recipe is made from fleshy tomatoes, but good tomato paste can be used to save time. It is better if it is completely natural, then after diluting with water, it will make a delicious tomato sauce. If you wish, you can take ready-made tomato juice.
There are a few more tips to help you make delicious lecho.
- Carrots and onions can be fried beforehand. The salad will taste much more interesting.
- If you take peppers of different colors, then the appetizer will also turn out beautiful.
- Stir constantly while stewing the vegetable mixture. This rule is especially true for pots with a thin bottom. It is advisable to cook lecho in a container with a thick bottom, then it will not burn 100%.
I suggest you watch a video recipe for making lecho from pepper and tomatoes
I hope that my collection of lecho will be useful to you. Bon appetit and see you new recipes!
In general, lecho is a Hungarian dish, not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. "Culinary Eden" has prepared for you the most delicious lecho recipes - from well-known to extraordinary. Have you decided to prepare lecho for the winter? Then get down to business!
Ingredients:
1.4 kg of green bell peppers,
600 g tomatoes
2 onions,
80 g pork fat
50 smoked bacon,
5 g paprika
salt to taste.
Preparation:
Peel the green pepper pods and cut them lengthwise into 8 pieces. Dip the tomatoes in boiling water for a few seconds, then in ice water, peel and cut into quarters. Cut the onion into half rings. Put fat in a saucepan and fry lard, cut into small cubes, until transparent, pour onion and brown until golden brown. Add the paprika, stir and place the chopped tomatoes and peppers in a saucepan. Salt and simmer over high heat. When some of the liquid has evaporated, cover and reduce heat. Simmer until tender.
This is the very recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, stir in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But as a preparation for the winter, this lecho recipe is not very suitable, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and its many variants are more common.
Bulgarian lecho (no vinegar)
Ingredients:
1 kg of sweet pepper
1 kg tomato puree
2 tbsp Sahara,
1 tbsp salt.
Preparation:
Cut the colored peppers lengthwise into wide strips or squares. Puree from fresh tomatoes (minced or chopped in a blender) to boil 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll up in sterilized jars.
Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack. Sahara,
2 tbsp salt,
2 tbsp 9% vinegar.
Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, arrange in sterilized jars and roll up.
Ingredients:
2 kg of pepper
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp salt,
3 tbsp Sahara,
10 cloves
2-3 pods of hot pepper,
300 g of garlic
10 allspice peas.
Preparation:
Pass the peeled tomatoes through a sieve or chop with a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Spread hot on sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.
Lecho with carrots and tomato juice
Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter of tomato juice,
1 tbsp salt,
½ glass of sugar
½ glass of vegetable oil,
1 tsp 70% vinegar
¼ glass of water.
Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot on sterilized jars, roll up.
Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,
4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.
Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to loosen the seeds. Cut the pepper into strips, the onion into half rings, put everything in the tomato puree. Add salt, sugar, pepper, bay leaf and simmer, covered, until the pepper softens. Put the grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, roll up. Wrap until cool.
Ingredients:
3 kg of sweet pepper,
3 kg of onions,
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.
Preparation:
Cut the onion into half rings, pepper into wide strips. Remove the skin from the tomato and cut into slices. Saute the onion in olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add the tomatoes and simmer, stirring occasionally, over medium heat for 5-10 minutes. Reduce heat to low, season with salt, add hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.
Lecho (no vinegar)
Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.
Preparation:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Put out everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.
Ingredients:
3 kg of tomatoes,
3 kg of red and 1 kg of green pepper,
1 cup vegetable oil
½ cup 9% vinegar
2 tbsp salt,
2-4 tbsp Sahara.
Preparation:
Chop the skinless tomatoes in mashed potatoes, mix with chopped peppers and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.
Ingredients:
6 kg of tomatoes,
5 kg of green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil
1 pod of hot red pepper,
parsley and celery to taste.
Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. Pour vinegar 15 minutes before the end of cooking. Spread hot in sterilized jars, roll up and wrap for a day.
Ingredients:
5 kg of red sweet pepper,
3 liters of tomato juice,
1 kg of carrots,
1-2 pods of hot pepper,
1 stack. Sahara,
100-150 g 9% vinegar,
200 g of vegetable oil
3.5 tablespoons salt,
100-150 g of garlic,
parsley and dill.
Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Lay everything except garlic and herbs in layers in a saucepan, pour over tomato juice, cook for 20 minutes from the moment of boiling. Then add chopped garlic and cook for another 10 minutes. Put chopped greens shortly before the end of cooking. Arrange in sterilized jars, roll up.
Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for your attention.
Ingredients:
2 kg of zucchini,
1 kg of sweet pepper
400 g tomato paste
1 glass of water
150 g sugar
300 g of vegetable oil
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.
Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in the boiling marinade, boil for 30 minutes. Pour vinegar 10 minutes before the end of cooking. Roll up and wrap until it cools.
Spicy zucchini lecho
Ingredients:
3 kg of zucchini,
100 g of garlic
6 sweet peppers
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.
Preparation:
Pass the garlic, sweet and hot peppers through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Spread hot on sterilized jars, roll up.
Overripe cucumber lecho
Ingredients:
5 kg of cucumbers,
2.5 kg of tomatoes,
1 kg of sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.
Preparation:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers, if they are too tough, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.
Cucumber lecho
Ingredients:
3 kg of cucumbers,
1 kg of onions
1 stack. Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste
black or red ground pepper - to taste,
100 g 9% vinegar.
Preparation:
Mix all products, except for cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.
Lecho with eggplant
Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cup sugar
½ cup vegetable oil.
Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment they boil for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour the peppers, cut into large cubes, unpeeled eggplants into cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Successful preparation of lecho for the winter!
Larisa Shuftaykina
Remember the good old days, when boiled potatoes were accompanied by all kinds of delicious "winter" salads stored in the cellar? Now, at any time of the year, you can go and buy any vegetables and fruits, but 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 many, many options for this amazing food. And every housewife has always had some little tricks that distinguish her signature recipe from all others.
Someone is still diligently sterilizing a truly beloved folk salad, while someone has improved it and now enjoys the good old lecho in a new manner.
The simplest Bulgarian pepper recipe, which our grandmothers used to roll, has always been the most delicious. In fact, in preparation, it does not require a huge amount of spices and ingredients, but when you smear the delicate juice from a plate with a piece of bread, you are ready to lick your fingers.
2. Pour the tomato paste into a clean, large, deep saucepan.
3. Remove the seed pods from the washed peppers and cut the juicy pulp in the form of stripes, about 8 pieces from each fruit.
Send the slices to the tomato filling.
4. Heat to a boil over medium heat, add oil and add salt and sugar. Mix everything and let it boil well for half an hour, remembering to stir periodically.
By this time, the pepper will stop crunching like fresh, but it will still be firm.
5. Chop the peeled garlic cloves and add to the tomato pepper mixture.
Cook for another 5 minutes, and then turn off the heat, pour in the vinegar essence and stir well so that the acid is evenly distributed in the lecho.
6. Immediately put the still boiling winter salad in and, rolling up, wrap them upside down for a day.
For reliability, many send the filled cans to sterilize for another 10 minutes before seaming, but this is at the discretion of the hostess.
After the jars are completely cool, store them in a dark place where it is not very hot.
In general, there are a lot of delicious recipes for homemade lecho preparations. For example, in this article on my colleague's culinary blog, I found and highly recommend paying attention to them.
Recipe for lecho from bell pepper and tomato without sterilization
Not everyone loves a large amount of sunflower oil in winter harvesting, as well as tomato seeds in lecho and therefore prefers to remove them during cooking. You can do this with a juicer, but if you don't have one at hand, a regular sieve will do.
And how to do it - see the recipe.
We need:
- Red tomato - 2 kg.
- A clove of garlic - 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. Thoroughly washed ripe tomatoes are divided into quarters, so that later it would be easier to grind them to a juicy state.
2. Send the tomato slices to the blender. You can also pick basil leaves there with your hands. Grind well until smooth.
3. To get rid of seeds and pieces of skin, rub the tomato mass through a sieve. Pour a portion of chopped tomatoes into it and squeeze out the pure juice with a spoon, pusher or culinary spatula, rubbing it out, and discard the remaining "husk".
In order not to use a lot of unnecessary dishes, you can wipe it directly into the pan, in which cooking will then be carried out. The resulting mass is immediately sent to cook over medium heat. and with constant skimming, cook for a quarter of an hour.
4. In order not to oversalt and not to 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 make thinner strips.
6. Send the pepper slices to the tomato juice and boil 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 grind it, but to throw it into the pan with a whole pod, and before pouring the lecho into the jars, remove it from the pan and throw it away. Chop 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 place in sterile jars, roll up and, covered with a warm blanket, allow to cool upside down. You can store it in a cellar or in a cool dark 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 made 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 need:
- Bulgarian pepper - 3 kg.
- Boiled water - 2 liters.
- Tomato paste - 0.9 kg.
- A clove of garlic - 6 pcs.
- Sunflower oil, 9% vinegar - 6 tbsp each l.
- Sugar - 4.5 tbsp l.
- Salt - 3 tsp
- Hot pepper pod - 2 pcs.
- Allspice peas, black ground 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 package. Ideally, apart from tomatoes, there should be nothing there.
If you see salt and sugar, then 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. You should get a tomato sauce of medium density so that cloves and peas do not drown in it.
Spices can be added immediately, but do not overdo it with them, because the more of them in the boiled sauce, the stronger the specific aroma then in the finished dish.
If you do not like the 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 put the "lump" with spices in the sauce and pull it out only at the end of cooking.
2. Put a saucepan over medium heat to boil, and at this time cut the peeled sweet peppers into oblong pieces.
3. Once the tomato sauce has boiled, dip the pepper slices into it and let it boil. Gradually, the stripes will submerge in the red liquid and 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, sugar and sunflower oil and cook with occasional stirring for 25 minutes.
5. Chop the cloves of garlic and hot peppers and send to the saucepan. Pour vinegar there and cook for another 7 minutes.
6. Arrange the boiling salad in sterile dry jars, roll up and wrap. After cooling, it can be stored in any cool place.
The finished dish turns out to be bright, rich in color, aromatic and incredibly tasty.
The most delicious lecho for the winter
Did you know that Bulgarians use apple cider vinegar in their traditional recipe instead of the usual vinegar essence? It also contains only vegetables and spices, and absolutely no oil!
It seems to me that this is really the most delicious option, because vegetables are filled with flavors of each other and a hint of piquancy is given to them by a set of spices that are usually used in making homemade ketchup.
We need:
- Sweet red tomatoes - 3 kg.
- Sweet pepper - 3 kg.
- Sugar - 80 gr.
- Salt - 40 gr.
- Allspice and black peppercorns, cloves - 5 pcs.
- 6% apple cider vinegar - 1.5 tbsp l.
Preparation:
1. Rinse fresh tomatoes and, after drying them, clean them of "butts" and any defects on the skin. Grind in any convenient way until puree and send to a thick-bottomed pan to simmer over medium heat. Cook for a quarter of an hour.
2. As soon as the mashed potatoes begin to boil, try to immediately remove the foam and stir periodically so that the tomatoes do not stratify or burn.
3. While the tomato puree is being prepared, cut the previously washed and peeled peppers into wide strips. To make the salad as beautiful as possible, I recommend taking multi-colored pods.
4. Grind the spices into powder or tie them into a bag with a long thread.
5. Pour the pepper pieces into the boiling tomato puree and let it boil, stirring occasionally so that the whole mass of vegetables is combined.
6. Lower the spices, add salt and sugar and stir. 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 up until it cools completely.
Delicious, satisfying and beautiful! And what else do you need for an appetizing dish.
Video on how to cook a delicious bell pepper lecho with vegetables
We made this video specifically for this article. And we hope you enjoy it. After all, it is very, very simple to make a blank on it. I would even say as simple as shelling pears.
You just need to cut and cook everything in two stages. Then just 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 cooking, this does not in the least 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 like 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 prepared on the basis of a traditional recipe - no additional invention is required.
Unless fresh tomatoes to speed up the process, replace thick tomato paste. The highlight of this recipe is that the vegetables are pre-sautéed, and the piquancy is added by the lavrushka.
We need:
- Bulgarian pepper - 1.2 kg.
- Carrots, onions - 0.2 kg each.
- Tomato paste - 0.3 kg.
- Sunflower oil - 5 tbsp l.
- A clove of garlic - 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 form of half rings. Carrots can be chopped into strips, but it will look much more original if you make oblong stripes from it with the help of a regular vegetable peeler.
2. Pour 2 tbsp into a frying pan. l. butter and when it warms up over medium heat, send onion and carrot slices to sauté for five minutes, stirring occasionally.
The vegetables should be slightly soft, but not fried in any way.
3. While the previous ingredients are simmering in the pan, quickly cut the peppers into strips and send them 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 sautéing will add “satiety” to the finished dish.
The main thing is not to forget to stir periodically so that nothing burns and the heat treatment proceeds evenly.
5. Now it's time for tomato paste. Put it in a convenient container and dilute with water until it becomes a semi-thick sauce. I usually use a very thick paste, so I dilute it in a 1: 3 ratio.
Season with 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 the sautéed vegetables, chopped cloves of garlic and pieces of hot pepper there (you can put it in a whole pod, and then throw it into a container for storage before pouring it).
And our culinary witchcraft will complete with a leaf of lavrushka.
7. Place a saucepan over medium heat and simmer. Cook with occasional stirring for 10 minutes.
Pour in 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 in an inverted position, wrapped in a warm blanket.
Ready lecho is ideal for boiled potatoes. You can also serve it as an independent side dish.
My grandmother used this winter salad very often as a sauce during the preparation of cabbage rolls - you will not believe it, but the taste is completely different and much richer than with fresh vegetables for pouring.
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 snack just with a couple of pieces of fresh bread.
Bon appetit and Bulgarian winter evenings enjoyment!
Initially, lecho appeared in Hungary as a vegetable side dish, and in translation from Hungarian "lecso" means ratatouille. In the classic version, it is prepared from bell peppers, tomatoes and onions. But its incredible popularity has led to the emergence of many different options for its preparation. And this is very wonderful, because every housewife will find her favorite recipe for herself.
And in order to determine which lecho recipe is most suitable for you, you need to try to cook several and choose the most delicious options for yourself.
We'll start with a simple, classic recipe with just two main ingredients - bell peppers and tomatoes. But with its simplicity and lightness, the appetizer turns out to be incredibly tasty. Therefore, if you do not want to spend a lot of time on blanks, then pay attention to this recipe.
Ingredients:
- tomatoes - 2 kg
- bell pepper - 2.5 kg
- sugar - 1/2 cup
- salt - 1 tbsp. l. (with a slide)
- vinegar 9% - 2 tbsp. l.
We need to grind the tomatoes in a blender, it turns out a thin mass. We pour it into a saucepan, and we will cook lecho in it.
Pour in salt and sugar, mix well and put the pan on the stove. Bring to a boil over low heat.
Take your time and do not turn on the stove to high heat, otherwise the lecho at the bottom may burn.
When the tomato mass boils, pour in the vegetable oil.
We need to cut the bell peppers into small pieces.
Try to choose a thicker, fatter pepper for lecho, then you will feel it much more clearly in the finished dish.
After boiling the tomato mass, we also send the pepper to the pan. Cover with a lid to boil faster, and after boiling, cook for 30 minutes over low heat.
The jars in which we will lay out the lecho will need to be sterilized first, the lids, respectively.
Put the ready-made lecho into the jars, close them with lids and turn them upside down.
With me, such a blank always disappears before the New Year holidays. Try it too.
Tomato, pepper and carrot lecho - lick your fingers
This is my favorite lecho recipe, very rich in its flavor notes, sweetish and at the same time spicy. All the ingredients are available, so it will not be difficult to prepare according to this recipe.
Ingredients:
- tomatoes - 1 kg
- bell pepper - 1 kg
- onions - 0.5 kg
- carrots - 0.5 kg
- sugar - 100 gr.
- vegetable oil - 100 ml.
- salt - 1 tbsp. l. (with a slide)
- vinegar 9% - 2 tbsp. l.
- Bay leaf
- black and allspice
In this recipe, we will also grind tomatoes. To do this, remove the stalks from the tomatoes and cut them arbitrarily. Put the tomatoes in a saucepan and grind them right in it with an immersion blender to a state of gruel.
We put the saucepan on the stove, add salt, sugar, add a couple of bay leaves and allspice. Optionally, you can add black peppercorns. Bring the whole mass to a boil and cook for about 20 minutes, stir occasionally so as not to burn. It is possible to remove the bay leaf at this stage, although I sometimes leave it for more flavor.
Cooking the onion, cut it into small cubes. Fry it in a pan in vegetable oil. Fried onions add a special sweetish flavor to our dish.
We rub the carrots on a coarse grater, and when the onion becomes translucent, that is, it is almost ready, add the carrots to the pan to the onion. Stir constantly and fry over low heat until tender. We spread the vegetables into the tomato mass.
Cut the bell pepper into small pieces and put it in a saucepan with other vegetables. To bring the whole mass to a boil, cover the pan with a lid, and after boiling, simmer for about 20 minutes. Do not forget to stir a couple of times.
Just before the end of cooking, add vinegar, bring it to a boil again and the dish is ready. We put the lecho in clean jars, cover with sterilized lids.
We put the cans in a pot of boiling water and sterilize each can for 10 minutes (this is the time for 0.5 liter cans).
Before placing the jars in the pot for sterilization, place a towel or any cloth on the bottom to keep it soft.
Cucumber lecho is an incredibly tasty appetizer
Since childhood, lecho was perceived only from bell peppers with tomatoes. And much later I learned that there are a huge number of options for this wonderful dish. Here with cucumbers, I suggest you try it too, very tasty. Moreover, there are a lot of cucumbers this year.
A simple recipe without sterilization from bell peppers and tomatoes
This is one of the simplest recipes, similar to the first classic lecho recipe. The name without sterilization does not mean at all that we will not take care of the long-term preservation of our stocks. Jars with blanks, if you want to store them for a long time, must be sterilized. The only difference is that in this recipe, we simply sterilize the jars and lids in advance, and then there will be no need to boil them along with the contents. And vinegar also serves as a preservative.
Ingredients:
- tomatoes - 2 kg
- bell pepper - 3 kg
- vegetable oil - 250 ml.
- sugar - 200 gr.
- salt - 2 tbsp. l.
- vinegar 9% - 100 ml.
- black and allspice
We sterilize jars in advance in the oven, over steam or in the microwave. If you cannot choose the method of sterilization, perhaps this article will help you.
We traditionally start the lecho with the preparation of the tomatoes. We cut them arbitrarily and grind them. A meat grinder with a fine grid and a blender are suitable for this. Pour the tomato gruel into a saucepan, and simmer in it. Add salt, sugar and vegetable oil. Mix everything and put it on the stove. Bring to a boil.
While the tomato mass is boiling, cut the peppers. We first clean them of seeds and cut them into small pieces or strips, this is not important. After boiling the tomatoes, add the chopped pepper there.
After boiling, we reduce the heat, the vegetables should be stewed over low heat for 20 minutes.
Try not to overcook the pepper, otherwise it will taste bad, overcooked and very soft.
It remains to decompose the lecho into sterilized jars and tighten it with a pre-boiled metal lid.
We do not turn the cans over, but cover them with a warm blanket or blanket until they cool completely.
How to make pepper lecho with tomato paste
Lecho, which consists only of bell peppers, is the easiest to prepare. In the store we buy tomato paste and pepper, that's all, that's enough. A minimum of time and food, and the delicious food is extraordinary.
Ingredients:
- bell pepper - 3 kg
- tomato sauce - 0.5 l.
- water - 0.5 l.
- sugar - 1/2 cup
- salt - 1 tbsp. l.
- vinegar 9% - 1/2 cup
- black and allspice
Wash the bell peppers, remove the seeds and cut into medium-sized cubes.
Pour water into a large saucepan, add salt, sugar, tomato sauce and black peppercorns.
When the marinade boils, add the pepper and simmer over medium heat for 20 minutes. Add vinegar at the end.
We put the hot lecho in pre-prepared clean jars. We put the cans in a pot of hot water and sterilize for 15-20 minutes. The lids must also be sterilized in boiling water.
We close the lids tightly, after which we cover the cans with a warm blanket and leave until they cool completely.
Video on how to make lecho from zucchini for the winter
Zucchini lecho has become one of the most popular in recent years. Probably because zucchini gives lightness to any dish, and in combination with peppers and tomatoes, it turns out to be an incredibly tasty appetizer.
A simple recipe for garlic arrows
We prune the garlic arrows during the growth of the garlic. But in no case do we throw them away, but we prepare new and very tasty dishes. For example, a lecho made from garlic arrows is very suitable for both potatoes and a meat dish. Trying?
Ingredients:
- garlic arrows - 1 kg.
- carrots - 0.5 kg
- sweet pepper - 300 gr.
- onions - 300 gr.
- tomato paste - 5 tbsp l.
- vegetable oil - 1/2 cup
- water - 1 liter
- sugar - 2 tbsp. l.
- salt - 1 tbsp. l.
- vinegar 9% - 1 tbsp. l.
- ground black pepper
Rinse the garlic arrows and cut into small pieces. We remove the seals, we select only the even parts. Put the arrows in a saucepan, pour 0.5 liters of water and bring to a boil. Cook for about 10 minutes.
Dilute the tomato paste with the remaining 0.5 liters of water, stir well and pour into a saucepan with garlic arrows. At this stage, add salt, sugar and black pepper. Spicy lovers can add chili peppers, but this is not necessary. Cover the saucepan with a lid and simmer for 5-10 minutes.
Cut the bell peppers into cubes and add them to the vegetables. Mix everything well and pour in vegetable oil. We cover the pan with a lid and again leave to simmer for 5-7 minutes.
Pour in vinegar and simmer after that for another 5 minutes. That's it, now the dish is ready.
You can decompose in pre-sterilized jars, or you can boil jars with lecho in a saucepan for 10 minutes.
So, today we got acquainted with only 7 lecho recipes for the winter. In fact, there are many more of them, all without exception, delicious and affordable for any family.
Lecho for the winter from eggplant at home - "Ten"
We cannot ignore everyone's favorite eggplants. They have become very popular lately, there are a lot of blue dishes. Today I will share only one lecho recipe, and on my website you can also read how you can marinate so that they taste like mushrooms or according to very tasty recipes.
Why is this blank also called a ten? - Yes, because most of the ingredients are 10 pieces.
Ingredients:
- eggplant - 10 pcs.
- onions - 10 pcs.
- bell peppers - 10 pcs.
- tomatoes - 10 pcs.
- garlic - 10 cloves
- black peppercorns - 10 pcs.
- allspice - 5 pcs.
- bay leaf - 3 pcs.
- sugar - 1/2 cup
- salt - 2 tbsp. l. (no slide)
- vinegar 9% - 1/2 cup
- vegetable oil - 1 glass
It is advisable to take ripe tomatoes, meaty for this dish. Remove the stalks from tomatoes, chop them coarsely and grind them using a meat grinder or blender.
We prepare the rest of the vegetables. Cut the eggplants into cubes, quite large. Although, if you like smaller, cut as you like.
We select seeds from the pepper and cut the pulp into medium cubes.
Take red and yellow peppers, then the workpiece will become brighter and more beautiful.
I also cut the onion quite coarsely, and just cut the cloves of garlic in half.
To prepare lecho, we need a large saucepan. We put it on a preheated stove, pour vegetable oil on the bottom and lightly fry the onion. Next, throw in chopped peppers and eggplants.
Now pour the vegetables on top with cooked tomato puree.
Now add salt, sugar, seasonings (bay leaf, black pepper and allspice) here. Cover and simmer over low heat for about half an hour. Stir periodically so that the mass does not burn at the bottom of the pan.
5 minutes before cooking, pour the garlic into a saucepan. Simmer a little more. And at the very end, pour in the vinegar.
It remains only to spread out in pre-sterilized jars and roll up the lids, which also need to be boiled.
I think we did a great job. Now we will enjoy vegetable delicacies in winter.
The end of summer, the beginning of autumn is the time for harvesting. And many hostesses work tirelessly in the kitchen to preserve the gifts of the garden and to please the homemade with delicious dishes.
I wish you inspiration in the kitchen, new recipes and thanks to your loved ones.
And if you like the recipes, share them with your friends.
The recipe for a lecho made from peppers and tomatoes, zucchini or eggplants, cooked at home for the winter from bell pepper - this is not the same lecho that is sold under the guise of a wonderful snack (sauce) in the store. In the homeland of lecho - in Hungary, this dish is prepared exclusively from peppers and tomatoes. But, despite its minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products.
Today, almost every housewife has her own, branded recipe for making lecho, which she happily shares with households and guests. At the end of the warm summer days, we will pick up sweet ripe bell peppers in our own garden, and add sunny tomatoes and spices and spices (in extreme cases, all this can be purchased on the market) and bright, with a unique aroma, the lecho is ready.
Pepper and tomato lecho - a simple recipeIn this article, we will share lecho recipes for the winter. Lecho recipes with photos tested by experienced chefs and dozens of readers are in this section. Lecho is a classic dish with dozens of completely different recipes and variations; every culinary specialist is convinced that it is he who knows how to cook lecho for the winter correctly.
In reality, the only true recipe for lecho simply does not exist, therefore making lecho at home is a process that can be approached creatively. Choose from the following lecho recipes the ones that are closest to you, feel free to make your own adjustments to them and cook the lecho with your own hands!
How to cook pepper and zucchini lecho for the winter
The rich taste and benefits of the stored vitamins are the features that distinguish lecho recipes for the winter. This autumn fragrant preparation is very popular in our country as well. The recipe for pepper and tomato lecho for the winter has many different options, and the classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you prepare an appetizer correctly:
- Homemade pepper and tomato lecho should not be cooked for too long. Vegetables should remain harsh and not decay;
- For conservation, it is recommended to use only ripe tomatoes;
- When adding spicy herbs to the salad, it is worth remembering that basil, parsley, marjoram, cilantro (in dried form) are in perfect harmony with bell peppers and tomatoes. It is better to add herbs to the dish shortly before cooking;
- The denser the tomatoes, the tastier the bell pepper will be.
Pepper and tomato lecho recipes Lecho is a traditional Hungarian dish, the country's culinary signature. Such a preparation turns out to be tasty, bright, juicy and appetizing. It will easily act as a snack for a family dinner, but it will also look great on a festive table. There are many interpretations of conservation. Below are the most popular recipes.
Each housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I am sure that you will like the appetizer. You can eat it as an independent dish or serve such lecho as a side dish, in any case you will lick your fingers. So the processing of the crop ends, it is at this time that many are planning to prepare lecho.
Recipe for lecho from bell pepper and tomato "You will lick your fingers"
Ingredients:
- Sunflower oil - 150 g;
- Sweet peppers and tomatoes - 2 kg each. everyone;
- Salt - 50 g;
- Sugar - 100 g;
- Table vinegar - 2 tsp
Cooking method:
- Peel the bell pepper from the tails, seeds, partitions, cut into rings about 1.5 cm;
- Skip the tomatoes in the combine, they should turn out to be a homogeneous mass, pour them into a saucepan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
- Send the pan over medium heat; it takes 30-40 minutes to cook, sometimes stirring can be done. The pepper will sink to the bottom of the pot as it cooks;
- You can not sterilize the cans, but burn them in the oven. Before burning, wash the jars thoroughly, dry slightly, place in a cold oven, turn on the temperature of 200 degrees, hold for 15 minutes. This will be much faster, be sure that all microbes will die at this temperature immediately;
- Transfer the hot lecho to cooled jars, roll up with boiled lids, turn over and wrap with a warm towel. Bon Appetit!
At home, the preparations are the most useful for the body, and it has been scientifically proven that the vegetables are the best those grown in the region of your residence. And there is no need to talk about savings here, in the season bell peppers are inexpensive, but try to buy it in winter! You can pamper yourself with exotics, but why do we need someone else's expensive pepper when we have our own, without chemicals and several times cheaper than foreign ones.
Pepper and tomato lecho - food preparation
Before preparing lecho, first of all, you should familiarize yourself with the recipe, purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure, otherwise the taste and appearance of the output dish will be spoiled.
Bell pepper lecho for the winter - a simple recipe Remove the stalk from suitable peppers and remove the seeds using handy kitchen tools. And then we grind it at our discretion. Someone prefers to chop the peppers into strips along the entire fruit, someone smaller.
As for the rest of the vegetables included in the lecho recipe, they must be washed, dried, and, if desired, removed from the tomato. This is not difficult to do if the tomatoes are pre-poured with boiling water.
Spicy homemade lecho with onions and garlic
Fans of unusual dishes will surely like this spicy canning. Recipe for hot lecho for the winter.
Ingredients:
- Onions (large, white) - 1 pc.;
- Garlic - 40 g;
- Pepper (red or orange) - 1 kg.;
- Vinegar - 1 tablespoon;
- Chili or other red hot pepper (ground) - 1/2 tsp;
- Tomatoes (dense, ripe) - 2.5 kg;
- Bay leaf - 5 pcs.;
- Sugar or light honey - 2 tablespoons;
- Sunflower oil, odorless - 5 tbsp;
- Salt - 1 tablespoon
Cooking method:
- Rinse all vegetables well;
- Grind the tomatoes in a meat grinder, and then cook on the stove until boiling;
- Then the mass is kept for up to a quarter of an hour to cool everything down;
- The resulting mixture must be separated from the skins and grains (use a sieve or nozzle in the combine);
- Add the rest of the ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
- Return the workpiece to the stove, choose medium heat, stirring occasionally;
- When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured;
- Lecho blanks are laid out in sterilized glass jars, which must be closed with boiled lids using a twisting machine.
In general, lecho is a Hungarian dish, not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. The World of Answers has prepared for you the most delicious lecho recipes - from widely known to extraordinary ones. Have you decided to prepare lecho for the winter? Then get down to business!
Lecho for the winter from bell pepper and tomato Lecho is the indigenous representative of Hungarian cuisine. The indispensable components of the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted for any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian lecho.
Sweet pepper lecho - a classic recipe
An excellent universal recipe for lecho for the winter! The optimal ratio of all incoming ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, delicious. How nice it is to get another jar in winter and taste this wonderful, and most importantly, natural product with the whole family!
Ingredients:
- Medium-sized onions - 4 pcs.;
- Greens (cilantro, parsley or celery) - 3 bunches;
- Ground black pepper - 1 tsp;
- Tomatoes - 1 kg.;
- Refined sunflower oil - 1 tbsp.;
- Sweet bell pepper - 2 kg.;
- Ground paprika - 1 tsp;
- Fresh garlic - 1-2 heads (10 cloves);
- Vinegar - 1 tablespoon;
- Salt to taste;
- Sugar - 1 glass.
Cooking method:
- We clean the bell peppers, freeing them from seeds, rinse with water, cut into large pieces (about 4 parts). Also, into 4 parts, we cut the washed ripe tomatoes. Cut the onion into half rings;
- Prepare a large saucepan with thick sides and bottom. Pour vegetable oil into it, wait until it warms up well, spread the onion;
- When the onions are translucent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes;
- Now add the most important component of lecho - sweet pepper, and simmer everything in a closed saucepan for 5 minutes. Leave on fire for another 10 minutes, stirring occasionally;
- Chop the garlic, chop it with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped greens, ground paprika, black pepper, mix and bring the dish to readiness for 10 minutes;
- We prepare jars for preparation: wash, sterilize. We put our lecho there, roll it up. It is advisable to put jars with lecho on lids, wrap something warm and leave to cool for about a day at room temperature and our pepper and tomato lecho will turn out to be very tasty. Bon Appetit!
Lecho is one of those dishes that evoke the most positive emotions in many lovers of delicious food, since it can be very different, and you can cook it for every taste. The classic recipe for lecho is very simple to prepare. The recipes collected in this section will help you to make a delicious lecho just for fun or for the winter, with which to learn how to cook lecho so that everyone who tries it will be praised - as easy as shelling pears!
A simple recipe for pepper and tomato lecho
Ingredients:
- Bulgarian multi-colored pepper - 1 kg.;
- Tomatoes - 1 kg. or tomato paste - 500 g.;
- Sugar - 2 tablespoons;
- salt - 1 tablespoon
Cooking method:
- Vegetables are peeled, cut into squares;
- Tomatoes (tomato paste) are stewed over very low heat until well cooked;
- After that, the remaining products are placed in a container with future conservation;
- If the mass turns out to be too thick, then it is diluted with water;
- The dish is stewed for half an hour, constantly stirring;
- The workpiece is poured into cans, rolled up.
Cook classic lecho recipes with tomatoes, bell peppers, onions, carrots, zucchini and even eggplant. This popular Hungarian dish is one of such delicious winter preparations, carefully preserving the delicate aroma of vegetables ripened in the sun. Despite the variety that characterizes existing lecho recipes, its main traditional ingredients are ripe tomatoes, onions and bell peppers.
To prepare Bulgarian lecho from tomatoes, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future harvest will both taste unusual and look more attractive.
Peppers are cut in various ways: it is more convenient for some housewives to plan it into strips, for others - in cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best are listed below. For example, novice housewives will undoubtedly like such a lecho recipe, which assumes a minimum of time and effort.
Recipe for bell pepper lecho for the winter with tomatoes
Zucchini lecho with carrots and tomatoes
A slightly sweetish light dish containing a large amount of nutrients can be prepared for future use. If your goal is winter preparations, prepare the required number of cans and sterilize them. The attitude to zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to the dish.
The fact is that zucchini has a neutral taste. But on the other hand, this quality helps to combine it with absolutely any product, because in the process of cooking, stewing or frying, it easily absorbs their taste and aroma. During the mass harvest of zucchini, their price drops sharply. Therefore, the hostesses successfully canned it: pickle, salt, prepare all kinds of salads and snacks for the winter. Zucchini lecho is one of the winning options for such blanks.
Ingredients:
- Zucchini - 3 kg.;
- Carrots - 500 g;
- Tomatoes - 2 kg.;
- Onions - 500 g;
- Ground black pepper - to taste;
- Vinegar - 100 ml.;
- Sweet pepper - 500 g;
- Sugar - 1 glass;
- Vegetable oil - 300 ml.;
- Salt to taste.
Cooking method:
- We begin to prepare our lecho from pepper and tomato - first, we peel peppers, carrots, onions. Peel and cut the zucchini - into small cubes, the onion - into larger cubes;
- We pass the tomatoes through a meat grinder to obtain mashed potatoes, in which lecho will be stewed, grate carrots, cut bell peppers into strips;
- Place the onion in a saucepan and lightly fry in vegetable oil, then add the zucchini, tomatoes, pepper;
- Next, salt our pepper and tomato lecho and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour;
- Make sure that the mixture does not burn, stir well periodically. At the end, add vinegar and remove from the stove after 5-7 minutes. It remains to lay out the finished lecho in sterilized jars and roll up with metal lids. Turn the finished jars and wrap them in a warm towel. Bon Appetit!
Zucchini lecho for the winter: the subtleties of cooking
- To prevent the lecho from turning into squash caviar, the squash does not need to be ground too much. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
- So that there is no peel in the tomato filling, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin is very easy to remove from such tomatoes;
- For lecho, young zucchini with a length of no more than 20 cm and weighing 130 - 150 g are selected. Such zucchini have a thin skin and delicate crunchy flesh. Zucchini should be fresh, not sluggish, without signs of spoilage. It is advisable that they do not have seeds;
- Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, like the entire inventory. Banks are first washed with soda, and then necessarily sterilized over steam, in an oven, or immersed in water and boiled. The lids must also be sterilized;
- Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are put in this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaves, vinegar;
- For a liquid base of lecho, ripe, fleshy tomatoes are used. They are ground in a meat grinder or grinded on a grater. The last option is good because the peel of the tomatoes remains on the grater, and the tomato mass is tender and homogeneous;
- Bulgarian pepper in zucchini lecho is put in such an amount that it does not dominate the rest of the ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
- Vinegar in lecho must be present. It is a good preservative and also adds harshness to a bland vegetable like squash.
Pepper and carrot lecho
Lecho for the winter - a delicious pepper and tomato recipe Another simple recipe for a popular Hungarian dish. All the ingredients that make up it are readily available in our country throughout the year.
All that is needed is to purchase them and spend a couple of hours making lecho. But the result will delight all the inhabitants of the family. You can serve this lecho either alone or with hot potatoes, rice, pasta.
Ingredients:
- 50 pieces of bell pepper;
- Tomato juice - 1.5 l.;
- Vegetable oil - 250 g;
- Sugar - 200 g;
- Onions - 1.5 kg.;
- Carrots - 0.5 kg.;
- Vinegar 9% - 1 glass;
- Salt - 3 tablespoons
Cooking method:
- We select the fleshy, juicy fruits of the bell pepper. Remove stalks and seeds and cut into strips (not too thin). Chop the onion in half rings, grate the carrots on a Korean grater, you can also chop it in a food processor;
- We load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. We put on the stove and simmer vegetables for about 30 minutes from the moment of boiling. The fire doesn't have to be strong. Do not forget to stir;