How to prepare lecho from tomatoes for the winter. Homemade treatment for the winter

Recipes for pepper lecho are so varied that you can easily find both spicy and sweet lecho, both purely vegetable lecho and lecho with meat products. Lecho made from pepper and tomato can be thinner or thicker, depending on the housewife’s idea.

Pepper lecho for the winter

Lecho, which has become a classic among Russian housewives, is made from sweet peppers. This is lecho made from peppers and tomatoes, onions, garlic and herbs with the addition of popular seasonings - parsley, celery or cilantro, ground black pepper, ground paprika, salt and vinegar.

As always, first you should peel the pepper, remove the seeds and cut into four parts. The same should be done with tomatoes. Cut the onion into half rings. Then you need to heat the vegetable oil in a saucepan, add the onion, wait until the onion becomes transparent and add the tomatoes. The future pepper lecho should be salted and simmered for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Add seasonings and cook until done (another 10 minutes).

Jars are prepared traditionally - washed and sterilized. Lecho is laid out in them, the jars are rolled up. It is recommended to turn the jars over, wrap them in blankets or blankets and leave them for a day to cool slowly. Then you should return the workpieces to their usual position and store them in a cool place. Canned food will give you the opportunity to enjoy the savory taste of this amazing snack all winter and treat connoisseurs of your culinary talent.

How to cook delicious lecho for the winter. I will share a few recipes lecho.

We will need a large frying pan and a tall, large 7-8 liter saucepan. In a frying pan, sauté all the ingredients one by one in vegetable oil, then simmer in a saucepan.

1. Peel the carrots. Finely chop or grate. Sauté in a frying pan, transfer to a saucepan.

Before each new serving of vegetables, add vegetable oil to the frying pan.

2. Peel the onion. Cut into rings. Sauté and transfer to a saucepan.

3. We clean the pepper from grains, chop it, saute it in a frying pan and also transfer it to the pan.

4. Finely chop the tomatoes, sauté, and transfer them to the pan.

5. Mix everything, add salt to taste, sugar, vinegar and simmer for 40 minutes over low heat.

6. Meanwhile, prepare the jars. We wash it and sterilize it. I suggest a quick option - sterilize in the microwave for 3 minutes. I pour boiling water over the lids 2 times and keep them in boiling water.

7.Place in jars and roll up.

Lecho is a Hungarian dish, and the classic composition of lecho includes only tomato and pepper.

So the classic recipe:

A quick and simple recipe for making lecho

Dilute tomato paste with an equal amount of water, add salt, sugar, and bring to a boil. Add pepper (cut pepper into half rings). Boil for 25 minutes, pour into jars, and roll up. Turn the jars upside down. Wrap up for a day.

Lecho recipe with tomatoes

Mix oil, sugar salt, vinegar and tomatoes (scroll in a meat grinder) and add pepper cut into half rings. Cook for 10 minutes, pour hot into jars, and roll up.

Lecho recipe with carrots

Mix oil, vinegar and tomato paste, add salt and sugar. Bring to a boil. Three carrots on a fine grater. Cut the pepper into half rings. Place vegetables in boiling broth. Cook for 8-10 minutes, place in sterile jars, and seal.

Lecho recipe with tomatoes and carrots

Grind the tomatoes in a meat grinder, add salt, and bring to a boil. Add grated carrots and vinegar, boil for 30 minutes. Add the onion, cut into half rings, and boil for another 15 minutes. We clean, cut the bell pepper into strips, add it to the lecho, add sugar and vegetable oil along with the pepper, and boil for another 20 minutes. Pour hot into jars. Let's roll up.

Lecho with eggplants.

• 4 kg eggplant
• 1 kg sweet pepper
• 1 kg carrots
• 2 kg tomato
• 10 cloves of garlic
• 10 medium onions
• 250 ml 6% vinegar
• 500 ml vegetable oil
• 250 g sugar
• 4 tbsp salt

Wash the eggplants and chop them into cubes. Three carrots on a grater. Cut the onion and pepper into half rings, chop the garlic. Grind the tomatoes in a meat grinder. Place the vegetables in an enamel bowl. Add the remaining ingredients, stir and bring to a boil. Boil at medium temperature for about an hour. Pour into jars and seal.

How to cook lecho without vinegar

Pass the tomatoes through a meat grinder, add salt, sugar, butter, cook for 1 hour. Then add randomly chopped pepper and cook for another 20 minutes. Pour into jars and roll up.

• Ripe and high-quality tomatoes will be the key to a tasty lecho, and the use of second-rate (substandard) fruits may not have the best effect on the final result.
• It is better to use fleshy tomatoes in lecho, and thin-walled green bell peppers.
• If you want to get a really tasty lecho, you shouldn’t cook it for too long: the pepper should remain a little harsh.
• By using dried herbs rather than fresh ones in your lecho, you will get a product that will last longer.
• Keep in mind that fresh herbs are placed in the pan 5 minutes before the product is ready, and dry herbs along with pepper.

I gave several recipes how to cook delicious lecho, or you can, taking into account the basic recommendations, get creative with the ingredients and cook delicious lecho.

1.Lecho in Bulgarian.
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4 kg - tomato, 3 kg - pepper, a glass of peeled garlic, 1 tbsp - hot pepper, 2 tbsp - salt, 1 tbsp - granulated sugar, 1 tbsp - butter.
Pass tomatoes, garlic and hot pepper through a meat grinder.
Add salt, sand and oil. Boil for 15 minutes from the moment
boiling. Then add chopped pepper. Cook for 20 minutes from the moment of boiling. Place in sterilized jars, roll up and
cover warmly until morning. Yield 5 - 6 liters (depending on the juiciness of the tomato)

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2. AN EXTRAORDINARY TASTY LECHO!
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The time for preparations has begun.

LECHO - 3 kg of tomato, 1 kg of pepper, 1 kg of carrots, 1 kg of onion, 1 glass of sugar, 3 tbsp. l. salt, 300 mg vegetable oil, 1 tsp. hops-suneli, bunch of parsley, 1 tbsp. l.vinegar 9%

Pass the tomatoes through a meat grinder, put on the stove, and boil for 20 minutes. Chop the pepper, onion, and grate the carrots on a coarse grater.

Then salt, sugar, butter, vegetables, hops - suneli, add parsley to the tomatoes and simmer for 30 minutes from the moment of boiling, vinegar at the end of cooking.

Place in sterilized jars and close with lids.

Try lecho, it turns out very tasty. I made a double portion, I got 22 0.5 liter jars.

SHARE YOUR RECIPES IN THE COMMENTS, LET EVERYONE SEE THEM!))

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3.Lecho with rice for the winter according to the classic recipe
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To prepare we will need:

Tomatoes – 3 kg;
sweet red pepper – 1 kg;
magpie onion or other type – 1 kg;
carrots – 1 kg;
rice - 1 tbsp.;
granulated sugar - 1 tbsp.;
refined oil – 300g;
table vinegar - 50 ml;
salt – 1.5 tbsp. spoons.

The onions are cut into half rings, the peppers are cut, and the seeds are removed from them. After peeling the pepper, cut it into medium strips. The carrots are peeled and grated on a coarse grater.

The white areas of the stalk are removed from the tomatoes, after which they are rubbed in the same way as carrots. Tomatoes can also be minced.

Rice must be washed and placed with vegetables, add refined oil, salt and sugar, mix everything.

Place the contents of the pan on low heat again for 35 minutes; the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Lecho with rice is placed in sterilized jars and sealed with sterilized lids.

The finished jars need to be wrapped in something and left for 24 hours.

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4.Lecho with carrots
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Carrots - 1 kg;
Red sweet pepper - 5 kg;
Tomatoes - 5 kg;
Refined sunflower oil - 200 ml;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Vinegar 9% - 100 ml;
Sugar - 230 g;
Salt - 2 tbsp. l.

This quantity makes 8 liter jars.

Preparation:

1. Wash the tomatoes, cut into large pieces, removing the stem. Grind into puree using a blender or meat grinder.
2. Wash the carrots, peel off the top thin layer and grate on a coarse grater.
3. Wash the sweet peppers, remove the core and stalks. Cut the pulp into thin strips.
4. Combine tomato puree and carrots in a large saucepan or basin and cook for 20 minutes. Add sweet pepper and cook for another 20 minutes.
5. Add vegetable oil, vinegar, salt, sugar, chopped hot pepper and garlic. Stir and cook for 10 minutes.
6. Place into sterile jars. Close. Wrap in a woolen blanket for a day until it cools completely.

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5.Georgian lecho
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To prepare you will need:

Tomatoes – 3 kg;
bell pepper – 3 kg;
carrots – 1.5 kg;
onions – 1.5 kg;
sugar – 200 g;
vinegar – 100 g;
sunflower oil – 50 g;
salt - to taste.

Preparation:

1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until you obtain a puree.
2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil.
3. Peel the carrots and onions, wash and dry. Grate the carrots on a coarse grater, cut the onions into half rings, feathers or cubes.
4. Place carrots and onions in boiling tomato puree, stir and, stirring occasionally, cook over low heat for 40 minutes.
5. Wash the bell pepper, remove stems and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before it’s ready, put bell peppers in a pan with boiling vegetable mixture, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho thoroughly.
7. Place the hot vegetable mass into prepared (sterilized) jars, cover with lids and roll up.
8. Turn the jars with the preparation upside down, wrap them well and leave until they cool completely.

You can store jars of preserves in the refrigerator, pantry or cellar.

Georgian lecho can be served as an independent snack or as an excellent addition to various meat dishes, boiled potatoes, and porridges. In addition, this lecho can be used to prepare soups and gravies.

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6. Zucchini lecho with garlic 💣
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To prepare you will need:

Zucchini - 2 kg;
sweet pepper - 1 kg;
garlic - 15 cloves;
vegetable oil - 1/2 cup;
tomato paste - 400 gr.;
black pepper - 5-6 peas;
bay leaves - 5-6 pcs.;
9% vinegar - 1/2 cup;
sugar - 2/3 cup;
salt - 1 tbsp. spoon.

Preparation:

1. Peel the zucchini from the skin and seeds, cut into cubes.
2. Wash the sweet pepper, remove the seeds, cut into strips.
3. Combine zucchini and pepper in a saucepan. Add salt, sugar, vegetable oil, tomato paste and a little water (1-2 cups).
4. Simmer for 40 minutes. At the end of cooking, add chopped garlic, black pepper, bay leaf and vinegar.
5. Pack the hot lecho into sterilized jars and roll up.

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7.Lecho without water and vinegar
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To prepare you will need:

Red tomatoes - 3 kg;
bell pepper - 1.5 kg;
garlic - 1 head;
bitter red pepper - to taste;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.

Preparation:

1. Cut the tomatoes, put them in a saucepan, add salt, sugar, hot pepper and put on fire.
2. Once it boils, pour in the pepper, cut into strips.
3. After 30 min. After this mixture boils, add chopped garlic, place in jars and roll up.

⚠ All proportions can be varied, depending on the availability and quality of vegetables (very juicy, dry, a lot of something, not enough of something, etc.). If desired, for those who are particularly picky, you can first remove the skin from the tomatoes by pouring boiling water over them. You can replace tomatoes with tomato juice. ⚠

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8. Cucumber and tomato lecho 🍅
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To prepare you will need:

Cucumbers – 2.5 kg;
tomatoes – 1.5 kg;
carrots – 3 pcs. large;
bell pepper – 4 pcs.;
hot pepper – 2 pcs.;
garlic – 1 head;
sugar – 0.5 cups;
sunflower oil – 0.5 cups;
salt – 1 tbsp;
vinegar 9% - 0.5 cups.

Preparation:

1. First you need to prepare all the vegetables: wash and peel.
2. Grind the tomatoes, hot peppers and garlic in a meat grinder.
3. Grate the carrots on a coarse grater, cut the bell pepper into thin strips.
4. Cut the cucumbers into half-centimeter thick slices.
5. Fry the carrots and bell peppers in a small amount of vegetable oil.
6. Add fried carrots and peppers, chopped bell peppers, salt and sugar, the remaining oil to the tomato mass, pour in vinegar.
7. Put the mixture on the fire and bring to a boil, remove the resulting foam and cook for 10 minutes.
8. Then add chopped cucumbers to the tomato mixture and mix gently.
9. Wait for the lecho with cucumbers to boil again and cook over low heat for another 15 minutes.
10. Place the finished lecho into dry, sterilized jars and seal with dry, sterile lids.
11. Turn the jars upside down and let them cool completely.

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9.Recipes for lecho with rice for the winter.
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For the first version of lecho you will need the following products:
- tomatoes – 3kg,
- sweet red pepper – 1 kg,
- magpie onion or other type – 1 kg,
- carrots – 1 kg,
- rice – 1 tbsp.,
- granulated sugar – 1 tbsp.,
- refined oil – 300g.,
- vinegar 9% - ¼ cup,
- fine sea salt – 1.5 tbsp. spoons.

It is better to prepare all the products in advance so that everything is at hand. All vegetables must be washed thoroughly.

Onions are cut into half rings approximately 2 mm thick.

The peppers are cut, and the seeds are removed from them and washed again. After peeling the pepper, cut it into medium strips.

The carrots are peeled and coarsely grated.

In tomatoes, the white areas at the stalk are removed and rubbed, just like carrots. Tomatoes can also be passed through a meat grinder.

Afterwards, all the chopped vegetables are transferred to a saucepan, mixed and placed on medium heat. When the vegetables boil, cover the pan with a lid, reduce the heat and leave for another 20 minutes.

Rice must be washed and placed with vegetables, as well as refined oil, salt and sugar, mix everything.

The contents of the pan are again placed on low heat for 35 minutes, the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Now you need to sterilize the jars. First you need to wash them, then they are sterilized in a water bath. It is better to prepare the jars in advance. Lecho with rice is put into jars and covered with lids that need to be boiled.

The finished jars need to be wrapped in something, for example, a blanket and left for 24 hours.

Pepper lecho with rice for the winter

For the second option you will need almost the same products:

Tomatoes - in the same quantity
- sweet red pepper – 0.5 kg.
- white onion – 0.5 kg.
- carrots – 0.5 kg.
- rice - a glass,
- sea salt to taste,
- refined oil – 1 and ½ cups,
- ground allspice to taste,
- sugar - a glass,

This recipe differs from the previous one due to the preparation of the rice. Rice for salad can be any kind, long, steamed, or round.

First, you need to boil water and wash the rice in cold water at least 3 times. Next, it is poured into a ladle, filled with boiling water, mixed and covered with a lid. It is better to additionally wrap the rice in something warm.

Cream tomatoes are ideal for this recipe because they are meaty. Tomatoes need to be washed and scalded with boiling water to easily remove the skin. Next, they are cut into small pieces, placed in a food processor and chopped. The resulting puree is placed in a saucepan and cooked for about an hour over low heat.

For this recipe, it is better to take white onion; it must be peeled, washed and cut into half rings. Carrots, as in the previous recipe, are washed and coarsely grated. Do the same with pepper as in the first option.

All chopped vegetables are placed in a pan where the tomatoes are boiled and left to simmer for half an hour.

Now back to the rice. It needs to be washed and added to the vegetables, and also vegetable oil, sugar, salt and ground allspice are added there. As for the last ingredient, it is better to grind it yourself rather than buy it in the store, this will only make the lecho taste better. The entire contents of the pan are simmered for another 5 minutes.

The finished lecho should be placed in previously sterilized jars only while hot. Afterwards, roll up the jars using boiled lids and roll them into a warm blanket.

These recipes are not very different from each other, but they have different tastes. My family prefers the second option because there is no vinegar.
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10.Lecho
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A recipe proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it!!!

P.S.: We try to select only the most interesting ideas, useful tips and delicious recipes! We invite you to join our friendly team.

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

1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.
2) boil for 30 minutes, then add pre-cut pepper
3) boil for another 5-10 minutes
4) roll into jars, turn over, wrap until completely cool
I always take jars with a screw cap, sterilize them in the oven (put them in a cold place so they don’t burst and sterilize them for 30 minutes). Lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without refrigeration all winter.
You can eat lecho the next day.
Bon appetit!

How to cook lecho at home? This question becomes especially relevant at the very end of summer. After all, it is at this time of year that all the necessary vegetables ripen in the garden beds, from which you can make a very tasty sauce for the winter. If you don’t know how to cook lecho, then we bring to your attention several recipes for its preparation.

General information

The name “lecho” began to enjoy enormous popularity in our country quite recently. This happened in the early 90s, when the first jars of aromatic and very tasty snacks appeared on store shelves. It should be noted that lecho is the national dish of the Hungarians.

Recipes for this preparation have been passed down from generation to generation. However, each housewife brought her own changes to its preparation. As a result, today there are an unprecedented number of different ways to create this delicious and simple dish. As for the traditional recipe for Hungarian lecho, it involves the use of lard fried in a frying pan. If you want to use the Bulgarian method of cooking, then you should stick to minimalism. After all, the residents of this state make very tasty lecho exclusively from sweet peppers and ripe tomatoes.

In our country, housewives prefer to make this preparation from a variety of different vegetables. So, eggplants, carrots, cucumbers, onions and even zucchini are often used. It should also be noted that almost every Russian housewife has her own personal recipe for preparing this delicious snack.

Prepare a quick lecho as a side dish

As a rule, such a dish is prepared for future use. After all, in winter, sometimes you really want to open a jar of aromatic lecho and enjoy the taste of juicy vegetables in a tomato. But often this dish is also used as a regular side dish. To do this, vegetables are stewed over low heat, adding all the necessary spices, and then immediately distributed onto plates and served along with meat or sausages.

Thus, to prepare tomato lecho as a side dish, you should purchase:

• ripe soft tomatoes - 4 pcs.;
• hot pepper - 2 pods;
• large onions - 2 pcs.;
• fresh bell pepper - 10 pcs.;
• fresh greens (parsley, dill) - a small bunch;
• black pepper and fine table salt - use to taste.

Product processing

Before cooking lecho, you should carefully process all prepared vegetables. To do this, you need to peel fresh bell peppers and onions, and then chop them into thin strips. Next, you need to cut the fresh tomatoes into small cubes. As for the capsicum, it should be finely chopped.

Heat treatment

After preparing the ingredients, you need to take a deep frying pan, put onions, hot and sweet peppers in it, and then pour in about 100 ml of water and simmer for 10-11 minutes under a closed lid. Next, add chopped tomatoes, fine salt, fresh chopped herbs and black allspice to the vegetables to taste. After mixing all the ingredients, they should be simmered for exactly another half hour.

Correct serving to the table

Now you know how to cook lecho as a tasty side dish. After the vegetables have cooled completely, they must be kept covered for ¼ hour and then served. It should be noted that this dish is ideal with fried sausages, pasta and meat.

Preparing lecho for the winter

If you really like a spicy snack that can be opened and served at any time of the year, we recommend making it yourself. To do this you will need:

• refined vegetable oil - 250 ml;
• fresh bell pepper - 3 kg;
• fresh tomato pulp - 1 l;
• table vinegar 6% - 1 glass;
• medium-sized fresh carrots - 1 kg;
• granulated sugar - about 250 g;
• fine table salt - 2 tbsp. spoons (a little more, to taste).

Preparing Ingredients

To make lecho with carrots, you should wash the tomatoes well and grind them into a pulp using a blender or meat grinder. As a result, you should have about 1 liter of thick tomato juice. Next, you need to peel the bell pepper from the stalks and seeds, and then cut them into not very large slices. As for carrots, they should be peeled and grated on a large grater.

Cooking process

After processing all the ingredients, you should begin directly cooking lecho for the winter. To do this, you need to mix table vinegar, vegetable oil and tomato puree in a deep saucepan, and then add granulated sugar and All ingredients must be mixed and brought to a boil. Next, place the chopped bell pepper and finely grated carrots in the bowl.

Final stage

After boiling the vegetables for about 10-14 minutes, you need to start placing them in sterilized jars. Next, the container should be rolled up with lids, turned upside down and wrapped in a blanket. After the workpieces have cooled completely, they need to be removed to the cellar. It is not recommended to open such a snack right away. After all, to saturate the taste and aroma of spices, vegetables should stand covered for about 1.5-2 months.

Lecho with tomato paste

If you don’t want to bother with fresh tomatoes, then lecho preparations can be made using regular ones. For this we need:

• tomato paste - 800 ml;
• fresh sweet pepper - 2 kg;
• fine granulated sugar - 5 large spoons;
• table salt - a large spoon without a slide.

Cooking process

Bulgarian lecho must include sweet peppers. It must be washed well, and then cut off the stalk, remove the seeds and partitions. Next, it is recommended to cut the vegetables into large squares or slices.

After the main product has been processed, you should take the tomato paste, dilute it with an equal amount of drinking water, and then add table salt and bring the resulting mass to a boil in a large saucepan. Next, you need to place the chopped bell pepper in the bowl. All ingredients must be boiled for 20 minutes, and then poured into sterilized glass jars and sealed airtight. After this, the filled containers must be turned upside down and wrapped in a blanket for a day. This preparation can be stored until late spring. It is recommended to use it 1.5 months after preparation.

Lecho with eggplant

Another favorite recipe for this preparation is eggplant lecho. It turns out thicker. To prepare it we will need:

• fresh bell pepper - 1 kg;
• eggplants as young as possible - 4 kg;
• fresh carrots - 1 kg;
• garlic cloves - 10 pcs.;
• soft tomatoes - 2 kg;
• onions - about 10 heads;
• table vinegar - 250 ml;
• refined vegetable oil - 500 ml;
• granulated sugar - 250 g;
• table salt - 4 large spoons.

Component Processing

To prepare this lecho, you need to process all purchased vegetables:

Cooking lecho on the stove

To prepare your own lecho for the winter, you should take a large enamel basin, put tomato puree, refined vegetable oil, sugar and salt in it. After bringing the ingredients to a boil, you need to add bell peppers, onions, as well as eggplants and carrots. After mixing the products, they should be simmered at medium temperature for about 30-35 minutes. At the very end, add grated cloves of garlic to the vegetable mixture.

Testamentary stage

The finished lecho should be distributed into sterilized jars and rolled up immediately. Next, the containers must be turned upside down and left under the blanket for a day. After this, the workpiece must be removed to the cellar. It can be used only after 1-1.5 months.

Lecho with cucumbers

Lecho with cucumbers is a fairly popular appetizer that can be safely served at the dinner table. It should be noted that a distinctive feature of this lecho preparation is that while eating it, you feel the juicy and aromatic cucumbers crunching very deliciously in your mouth.

So, to prepare a winter vegetable snack we will need:

Preparing a flavorful snack

Before cooking this lecho on the stove, you should grind fresh tomatoes and bell peppers in a meat grinder. Next, add table vinegar, vegetable oil, table salt and granulated sugar to the resulting mass. All ingredients must be mixed, put on the stove, brought to a boil and cooked for exactly 15 minutes. After the specified time has passed, you need to add fresh cucumbers, pre-cut into rings, to the tomato pulp. After boiling the vegetables for another 10 minutes, add the grated head of garlic to them.

Serve lecho to the table

After the lecho is ready, it must be distributed into sterilized containers and then sealed hermetically. After keeping the preparation in the cellar for about a month and a half, it can be safely served. To do this, the appetizer must be placed in a small bowl. You can eat it with bread, and add it to various dishes as a flavorful sauce. For example, spaghetti turns out to be very tasty if you mix the finished hot product with lecho and then immediately serve it with sausage or sausage.

Today we’ll talk about recipes on how to prepare lecho at home, tasty and real. The summer period of preparing lecho for the winter, vegetables, berries, fruits and other plant products is coming to an end. Almost every home has a supply of prepared jars with pickles and pickled tomatoes and cucumbers. But for some reason, few people prepare lecho. Maybe someone doesn’t know that you can prepare this delicious dish at home. You still have time to fix everything and prepare medicine for the winter.

This is a vegetable dish prepared from sweet peppers according to a special recipe. Here are a few recipes that you can use to prepare delicious lecho for the winter.

Recipes for making delicious lecho

Bulgarian lecho

How to prepare Bulgarian lecho, tasty and at home..

To prepare a delicious Bulgarian lecho according to this recipe, you need to take already chopped pepper (one kilogram), tomato puree (one kilogram), sugar (two tablespoons) and salt (one tablespoon).

We clean fresh sweet peppers of any color from stalks and seeds: green, red or slightly reddened. We cut it lengthwise into small strips about two centimeters wide. You can also cut into small squares. We make our own tomato puree. To do this, rub the tomatoes through a sieve or juicer and boil it down by about two to three times. You can use a ready-made industrial product, but only dilute it with water to the desired thickness by a factor of two. This can turn out not only easier, but also tastier than using fresh tomatoes, since the taste of tomato paste is important for lecho.

Pour the tomato puree into the pan and bring to a boil. Add salt, sugar, prepared pepper and bring to a boil. Cook the mixture for half an hour, stirring constantly. Place in sterilized jars and seal. Here you have ready Bulgarian lecho with tomato paste and pepper.

Hungarian leczo

For the recipe for Hungarian lecho at home, we use only green pepper in the amount of one kilogram four hundred grams, six hundred grams of tomato, onions (two medium onions), lard (pork fat) about eighty grams, smoked bacon (fifty grams), paprika and salt according to taste.

This is how we prepare Hungarian lecho. Clean the green pepper and cut it into wide strips. Place the tomatoes in boiling water for a few seconds, then peel them and cut them into four pieces. Chop the onion into half rings. Place the fat into a wide, large saucepan and fry the finely diced bacon until translucent. Then add the onion and fry it until light brown. Add paprika and, stirring quickly, add the peppers and tomatoes prepared in advance. Add salt and keep on high heat without a lid until a significant part of the liquid has evaporated. Then cover with a lid and bring to readiness over medium heat.

Hungarian lecho is used as an independent side dish or as a seasoning. As a separate dish, you can add sausage or frankfurters, whole or cut into circles. You can add beaten eggs to it and then bake. At the very beginning of stewing, you can add a little rice to the mixture.

Russian tomato lecho

Russian lecho is prepared from three kilograms of tomatoes, one and a half kilograms of sweet peppers, half a kilogram of onions and the same amount of carrots, vegetable oil, table vinegar, sugar and salt. Now the recipe for Russian lecho.

We pass the tomatoes for lecho through a meat grinder, add sugar (200 grams), vegetable oil (200 grams) and two tablespoons of table salt and boil for fifteen minutes. Then add the carrots, which we previously grated on a coarse grater, vinegar (100 grams) and boil for another fifteen minutes. Then put the sweet pepper and chopped onion in the pan and cook for another half hour. The pepper can be cut into strips or cubes, it depends on your desire. After the lecho is ready, pour it into clean jars and roll it up. Russian lecho for the winter in many sources has different names: assorted vegetables, vegetable salad, pepper salad and others. Also learn how to prepare it in jars.

There are a huge number of recipes for preparing delicious lecho, and each housewife develops her own unique recipe over time. So, you shouldn’t be surprised when you come across options for preparing this dish that differ from the suggested recipes. You can experiment and adjust the proportions of products to your taste. For example, in Russian lecho you can reduce or completely remove the vinegar so that the dish is not sour. You can change the ratio of tomato and pepper. Everyone is advised to use salt and sugar according to their taste. The main thing is not to forget that lecho is a Bulgarian dish made from pepper and tomato. For Hungarian, bacon is a must. And the Russian version of lecho differs from the rest in carrots and onions, but you can use one of these.

Good luck with your preparations and bon appetit!