Remember the good old days, when boiled potatoes were served with all sorts 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 packed summer gifts from their own gardens into jars for the winter.

In addition to pickled cucumbers and tomatoes, almost every housewife considered it her duty to make good supplies of sweet bell peppers, and lecho was her favorite recipe.

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

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

The most delicious recipe has always been the simplest bell pepper recipe, which our grandmothers made. In fact, it does not require a huge amount of spices and ingredients to prepare, but when you smear the delicate juice from the plate with a piece of bread, you are ready to lick your fingers.

2. Pour the tomato mass into a clean, large, deep saucepan.

3. Remove the seed pods from the washed peppers and cut the juicy pulp into stripes, about 8 pieces from each fruit.

Send the slices to the tomato sauce.

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

By this time, the pepper will no longer crunch like fresh, but will still retain its elasticity.

5. Chop the peeled garlic cloves and add to the tomato pepper mixture.

Cook for another 5 minutes, then turn off the heat, pour in the vinegar essence and stir well so that the acid is evenly distributed into the lecho.

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

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

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

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

Recipe for lecho from bell pepper and tomato without sterilization

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

How to do this - see the recipe.

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

9. Immediately put into sterile jars, roll up and, covering with a warm blanket, allow to cool upside down. You can store it in a cellar or in a dark, cool pantry.

In winter, opening and eating such a jar is always a pleasure!

Lecho with tomato paste from 3 kg of bell pepper

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

We will need:

• Bell pepper – 3 kg.
• Boiled water – 2 l.
• Tomato paste – 0.9 kg.
• Garlic clove – 6 pcs.
• Sunflower oil, 9% vinegar – 6 tbsp. l.
• Sugar - 4.5 tbsp. l.
• Salt - 3 tsp.
• Hot pepper pod - 2 pcs.
• Allspice peas, ground black pepper, cloves, coriander - to taste.

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

The most delicious lecho for the winter

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

It seems to me that this is truly the most delicious option, because the vegetables are filled with each other’s aromas and a touch of piquancy is given to them by a set of spices that are usually used in making homemade ketchup.

We will need:

• Sweet red tomatoes – 3 kg.
• Sweet pepper – 3 kg.
• Sugar - 80 gr.
• Salt - 40 gr.
• Allspice peas, black peppercorns, cloves – 5 pcs.
• 6% apple cider vinegar - 1.5 tbsp. l.

Preparation:

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

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

3. While the tomato puree is being prepared, cut the pre-washed and peeled peppers into wide strips. To make the salad as beautiful as possible, I recommend using multi-colored pods.

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

5. Add pepper pieces to the boiling tomato puree and let it boil, stirring occasionally so that the whole mass of vegetables is combined.

6. Omit the spices, add salt and sugar and mix. After 10 minutes, pour in apple cider vinegar and let simmer over low heat for another 5 minutes.

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

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

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

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

You just need to cut everything and cook it in two stages. Then simply screw the lids on the jars.

However, see for yourself.

It's that simple. But despite the fact that there seems to be nothing complicated in preparation, this in no way detracts from all the advantages of this recipe.

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

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

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

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

We will need:

• Bell pepper – 1.2 kg.
• Carrots, onions – 0.2 kg each.
• Tomato paste – 0.3 kg.
• Sunflower oil – 5 tbsp. l.
• Garlic clove – 2 pcs.
• Hot pepper pod, bay leaf - 1 pc.
• 9% vinegar - 1 tbsp. l.
• Ground black pepper - to taste.

Preparation:

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

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

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

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

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

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

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

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

6. Pour the tomato sauce into a deep saucepan.

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

And a laurel leaf will complete our culinary magic.

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

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

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

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

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

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

Bon appetit and enjoying the Bulgarian winter evenings!

Hello! I am still continuing such a touching topic as summer preparations for the winter. Today we’ll talk about how to prepare lecho according to classic recipes.

In one of the previous articles we already touched on this topic. But this didn’t seem enough to me, since such a wonderful appetizer is made not only from bell peppers. They are also made from tomatoes and zucchini. And, imagine, even from cucumbers. I will tell you about all this in this article.

This snack is highly respected in my family. If we have a holiday, then I put it on the table as an independent dish. And no one has ever been left unsatisfied. On the contrary, they always asked for the recipe.

Of course, it is better to make preparations from vegetables from your own garden. But those who don’t have it can easily afford to buy vegetables at any time of the year; now there’s no problem with that. It’s just that, for example, I don’t have space to store a large number of blanks. That's why I don't make many jars. Then I buy more vegetables and prepare them again. For me, a resident of a metropolis, this is the best option.

By the way, I also want to draw your attention to homemade recipes and it will be interesting to see. Well, now let's get started.

Since we are talking about classics, then the first recipe will be the most traditional and widespread among our housewives. Of course, it’s simply impossible to spoil such a snack unless you over-salt it. It turns out incredibly tasty.

Ingredients:

• Bell pepper - 2.5 kg
• Tomatoes – 2 kg
• Sugar - 0.5 cups
• Salt - 1 heaped tablespoon
• Vinegar 9% - 1 tablespoon

Preparation:

1. Wash the tomatoes and grind them into tomato paste using a meat grinder or blender. Add sugar and salt. Then stir, place the pan on the stove and bring the tomatoes to a boil over medium heat.

2. While the tomatoes are boiling, take the peppers and wash them. Remove seeds and cut into large pieces.

Peppers can be chosen in any color. You can even take several different ones at once.

3. When the tomato paste boils, pour in vegetable oil and add peppers. Bring to a boil again, then cover and simmer for exactly 30 minutes, reducing heat slightly. At the end of cooking, add vinegar, stir and turn off the heat.

4. Place the brew in sterile jars and, according to tradition, turn the neck down. Cover with a warm blanket and leave until cool. Then return it to its normal position and put it away in your storage to open in winter and enjoy that taste of summer.

A method for preparing lecho for the winter without vinegar

Try the option without using vinegar. It turns out no worse. And it can be stored wonderfully all winter in a cool place or in the refrigerator.

Ingredients:

• Sweet pepper – 1 kg
• Tomatoes – 1 kg
• Onion – 500 gr
• Vegetable oil - 1 tablespoon
• Sugar - 1.5 tablespoons
• Salt - 1 tablespoon

Preparation:

1. Wash the tomatoes, cut them into halves and remove the stem. Then pass through a meat grinder. Place the resulting puree on the fire and start working on the rest of the vegetables.

2. Wash the peppers, remove stems and seeds and cut into any pieces. Peel the onion and cut into half rings. Add chopped vegetables to tomato puree. Add salt, sugar and vegetable oil, bring to a boil and cook under a closed lid for 15-20 minutes.

3. Then transfer the lecho into sterile jars and cover with lids. Place them in a saucepan, the bottom of which is covered with a cotton towel. Fill with water up to the hangers and boil for 10-15 minutes. This is how we sterilize our preparations.

4. Then remove the jar, screw the lids on tightly and turn over. Leave in this position until completely cooled.

Remove the jars very carefully so as not to burn your hands!

5. When the lecho has cooled completely, store it in a cool place. From the proposed amount of ingredients, 2 liters of the finished product is obtained.

Bell pepper lecho with carrots and onions - you'll lick your fingers

I offer another great recipe for your piggy bank. The snack turns out to be sweetish with a slight sourness, which only adds a special taste. It can be eaten immediately or stored in a cool place until winter. This snack will always help you when guests suddenly arrive.

Ingredients:

• Tomatoes – 4 kg
• Carrots – 1 kg
• Sweet pepper - 1.2 kg
• Onion - 1 kg
• Vinegar 9% – 100 g
• Vegetable oil – 150 g
• Sugar - 220 gr
• Salt - 100 gr
• Peppercorns - 20-30 pcs.

Preparation:

1. Cut the tomatoes and peppers into large pieces. Peel the onion and cut into half rings. Cut the carrots into strips.

2. Place everything in a saucepan. Add salt, sugar, pepper and vegetable oil. Place on the fire, bring to a boil and simmer over low heat for forty minutes, stirring occasionally. 5 minutes before the end, pour in the vinegar and stir.

3. Pour the finished lecho into sterilized jars, screw on the lids, turn over and cover with something warm until it cools completely. Then you can put it away in storage.

Video on how to prepare lecho from zucchini, peppers and tomatoes for the winter

Lecho with the addition of zucchini acquires a special tenderness. This appetizer will be light and very easy to prepare. Once you try it, you will not remain indifferent. Watch the entire cooking process in the video below.

Ingredients:

Zucchini - 3 kg
Bell pepper 1.5 kg
Hot pepper – 500 gr
Sugar - 1 glass
Salt - 4 tbsp.
Tomatoes - 1.5 kg
Vinegar 9% - 0.5 cups
Vegetable oil - 1 cup
Garlic - 3 cloves
Water - 300 ml (if there is little liquid)

This salad can be eaten on fasting days or placed on a holiday table. And so, for lunch, along with the main courses, we often open a jar and eat with pleasure.

A simple recipe for lecho from bell pepper and tomato in a slow cooker

A very good option for preparing this snack for those who like to cook in a slow cooker. You will spend no more than half an hour on the entire cooking process. Very comfortably.

Ingredients:

• Bell pepper - 1.5 kg
• Tomatoes - 1.5 kg
• Vegetable oil - 0.5 cups
• Sugar - 4 tablespoons
• Salt - 2/3 tablespoon
• Vinegar 9% – 100 ml

Preparation:

1. Grind the tomatoes in a blender or meat grinder. Peel the peppers from seeds and cut into strips. Place salt, sugar, vegetable oil and tomato paste into the multicooker bowl. Stir and turn on the “fry” mode until it boils.

2. Boil the tomatoes for 5 minutes and add pepper. Simmer for another 10 minutes. 2 minutes before the end of cooking, pour in the vinegar and stir.

3. Place lecho in sterile jars and roll up. Turn over, wrap, leave until cool. After which you can remove it until required.

Lecho for the winter from cucumbers according to the “Finger-lickin’ recipe”

I'm sure not many people know about this method. But the salad turns out so tasty that I recommend everyone to try it at least once.

Ingredients:

• Cucumbers – 3 kg
• Tomatoes – 3 kg
• Onions – 6 pcs.
• Garlic - 2 heads
• Sugar - 4 tablespoons
• Salt - 2 tablespoons
• Vinegar 9% - 2 tablespoons
• Vegetable oil – 100 ml

Preparation:

1. Let's start with preparing the products. Grind the tomatoes until puree. Cut the onion into half rings. Cut the cucumbers into circles or semi-circles.

2. Place the tomato puree on the fire, bring to a boil and simmer over low heat. Cook for 10 minutes, stirring occasionally.

3. Then add onion and garlic. Stir and bring to a boil again and simmer for 5 minutes.

4. Then add cucumbers. Add salt, sugar and vegetable oil. Mix everything, bring to a boil and cook for 15 minutes. Add vinegar 5 minutes before cooking. Cook and turn off the heat.

5. Place the finished snack in sterile jars and roll up. Cover with a warm blanket and leave until completely cool. This lecho can be stored either in a cool place or at room temperature.

This, my dear readers, is where I end. I hope you will like my recipes and you will definitely choose something for yourself. Or you will find something new that you have never tried before.

Have a good harvest and successful preparations! Bye!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Lecho is a traditional dish for Hungarians, the culinary hallmark of the country. This preparation turns out tasty, bright, juicy and appetizing. It can easily serve as an appetizer for a family dinner, but it will also look great on a formal table. There are many interpretations of conservation. Below are the most popular recipes.

How to prepare lecho for the winter

Rich taste and benefits from preserved vitamins are the features that make winter lecho recipes stand out. This autumn aromatic preparation is very popular in our country. The lecho recipe for the winter has many different options, and classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you prepare a snack correctly:

1. For preservation, it is recommended to use only ripe tomatoes.
2. Homemade lecho should not be cooked for too long. Vegetables should remain slightly chewy and not fall apart.
3. The denser the tomatoes are, the tastier and more satisfying the preparation will be.
4. When adding herbs to a salad, it is worth remembering that basil, parsley, marjoram, and cilantro (dried) go well with peppers and tomatoes. It is better to add herbs to the dish shortly before cooking.

Homemade spicy lecho with onions and garlic

Fans of savory dishes will definitely like this spicy preserve. The recipe for “fiery” lecho for the winter is easy. The dish requires the following ingredients:

• pepper (red, orange, preferably rotunda) – 1 kg;
• tomatoes (dense, ripe) – 2.5 kg;
• onion (large, white) – 1 pc.;
• garlic – 40 grams;
• sugar or light honey - 2 tbsp. spoons;
• bay leaf - five pieces;
• salt – 1 tbsp. l.;
• chili, other red hot pepper (ground) - 1/2 tsp;
• vinegar essence (or vinegar) – 1 tbsp. l.;
• oil (preferably sunflower, but odorless) – 5 tbsp. spoons

1. Water, spices and tomato paste are mixed in a saucepan.
2. The resulting mass is brought to a boil.
3. Peppers and zucchini, cut into slices, are added to the marinade. Vegetables are cooked for half an hour.
4. 15 minutes before the end of preparing the salad, add vinegar.
5. The snack is rolled into jars and wrapped until it cools.

Preparing lecho for the winter from cucumbers

Cucumber preparation is a delicious salad that adults and children will enjoy. This recipe calls for the following ingredients:

• young cucumbers – 1 kg;
• tomatoes - half a kilo;
• sugar – 130 g;
• salt – 1 tbsp. spoon;
• vinegar – 40 ml;
• sunflower oil – 80 ml.

Preservation recipe:

1. Tomatoes are passed through a meat grinder or crushed in a blender.
2. Cucumbers are cut into circles.
3. All products, except vinegar and cucumbers, are mixed in a deep container. Cook for about 15 minutes.
4. Afterwards cucumbers are added to the dish. Boil for another ten minutes.
5. At the end of preparing the salad, add vinegar.
6. The dish is put into jars and rolled up.

Recipe for preparing lecho for the winter without sterilization

Especially for those housewives who do not like to spend a lot of time in the kitchen, there is an excellent recipe for preparing it without sterilization. Required Products:

• tomatoes – 1 kilo;
• bell pepper – 3 kg;
• sugar – 1 glass;

Bright and aromatic lecho made from bell pepper is a real delicacy. Prepare for the winter with tomato paste, onions, carrots, tomatoes.

This is a very simple recipe for making lecho for the winter. It’s easy to prepare, and in winter you will delight yourself with a very tasty salad.

• Tomatoes – 2 kg
• Bell pepper – 1 kg
• Carrots – 350 gr
• Onions – 350 gr
• Vegetable oil – 150 ml
• Sugar – 130 gr
• Salt – 1 tbsp.
• Vinegar 70% - 1 tbsp. (9% - 100 ml)

Wash the tomatoes and cut them into slices, discarding the core and rotten barrels, if any. Pass them through a meat grinder or in a blender until pureed. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Place on the fire and cook for 5 minutes after boiling.

Peel the carrots and grate them on a coarse grater. Add to tomatoes and cook for another 15 minutes.

Cut the onion into half rings. Peel the pepper and cut into cubes. Add our lecho to the pan and cook everything together for 30 minutes.

While the vegetable mixture is cooking, sterilize the jars and lids in any way convenient for you.

Place the finished salad in sterile jars, roll it up, turn it upside down and wrap it in a blanket until it cools. Then store in a cool, dark place. And in winter, enjoy delicious lecho.

Recipe 2, step by step: bell pepper lecho for the winter

A very bright, aromatic and incredibly tasty “lecho” salad, there is practically no competition on the winter table. Many people love it and, of course, try to stock up on this healthy dish for the winter.

• Bell pepper - 800 gr
• tomato paste - 500 gr
• water - 250 ml
• garlic - 4 cloves
• sunflower oil - 2 tbsp. l
• vinegar - 2 tbsp. l
• sugar - 1 tbsp. l
• peppercorns - 5-10 pcs
• allspice - 5-7 pcs
• bay leaf - 1 pc.
• salt - 1 tbsp. l.

First, cut the pepper in half and remove all the seeds. Then we chop it into small slices.

Then put the tomato paste into a deep bowl and dilute it with water. Pour into a cup with pepper, add bay leaf, allspice and peas.

Place on medium heat, add salt, sugar and cook for about half an hour, remembering to stir occasionally.

Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Using a press, squeeze out 4 cloves of garlic and, if desired, add a piece of hot pepper. Cook for another 15 minutes and put the finished lecho into sterilized jars and roll up their lids.

We turn the jars over, cover them with a warm blanket and leave them in this position until they cool completely.

Recipe 3: Bell pepper lecho - Finger licking good

A treat made from bell pepper for the winter, this delicious vegetable appetizer is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a type of jar salad that came to us from Hungary and has gained success in many European countries.

From the article you will learn how to prepare delicious lecho from bell peppers at home; its recipes are extremely simple.

This canned salad will decorate both your everyday and holiday tables. Plus, this is a useful supply of vitamins for the whole year. Cook with pleasure!

• 2 kg tomatoes
• 1 kg bell pepper
• 5 onions
• 150 ml odorless sunflower oil
• 1 tbsp. caxapa
• Z st. l salt
• 50 ml vinegar
• bay leaf
• allspice and peas

Cut the pepper in half, remove the center, wash and cut. You can cut it however you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

We pass tomatoes through a meat grinder, about 2 kg, you should get 3 liters of finished tomato. It is better to choose meaty tomatoes so that the sauce is not too liquid.

We put the tomato on the stove, but the pan should not be full, because then we will add onions and peppers there.

While the tomato is cooking, cut the onion and sauté it in vegetable oil. We do not bring it to a golden color, just until it becomes transparent, stirring constantly.

When the tomato boils, add onion, salt, sugar and vinegar to it, leave to simmer over low heat for 15 minutes. Then we load there pepper cut into slices, allspice and black pepper (10 peas each) and several bay leaves (2-3 pcs.).

Boil for another 15 minutes, pour into prepared jars and seal. From this volume of preparation products you will get 6 half liter jars. The jars need to be sterilized before placing the lecho in it.

Half-liter jars are best suited for treatment, just enough for one family dinner. Bon appetit!

Recipe 4: bell pepper lecho with tomatoes

• 3 kg of sweet pepper. It is recommended to use seasonal vegetables.
• 100 ml sunflower oil.
• 2 kg of fleshy tomatoes.
• 2 tbsp salt.
• 100 grams of sugar.
• 2 tbsp vinegar.

Initially, you need to wash the pepper fruits well to avoid the risk of infection. You can cut as you wish. Whichever you like best.

The tomatoes also need to be washed, the bottom cut out, and cut into convenient slices.

The tomatoes, divided into pieces, must be passed through a meat grinder. You can also use an immersion blender or mixer.

Pour the required amount of salt, granulated sugar to taste, and refined sunflower oil into the tomato puree. Fans of spicy taste can add hot pepper.

At the next stage, add pepper to the pan, stir and cook after boiling for about half an hour. The heat must be reduced to low so that the pepper retains its crispy texture.

As you may have guessed, it is important to add vinegar at the end of cooking. Mix everything and cook for no more than five minutes.

I hope you have already prepared the jars, that is, sterilized them. Place in a container, prepared lecho, while hot. Tighten with a key, turn over and put in a dark place. The salad can be stored in the apartment.

Recipe 5: lecho from bell peppers and carrots (with photo)

• Tomatoes - 3 kg
• Pepper - 0.5 kg
• Onion - 0.5 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 250 ml.
• Vinegar 9% - 200 ml.
• Sugar - 200 gr.
• Salt - 100 gr.

We use homemade tomatoes; they have thin skin, so we don’t peel it. Wash all the vegetables first. We clean the onions and carrots.

Cut the tomatoes into large slices.

We took different colored peppers. We remove stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate the carrots using a Korean carrot grater. Well, if you don’t have one, grate it on a large ordinary grater. We also add carrots to tomatoes and peppers.

Cut the onion into half rings and add to the vegetables.

Place the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on a table or especially on a metal surface, as they may burst. Can be placed on a towel or wooden board.

Let the jars cool and store. In winter we take it out and enjoy the smell of summer. Bon appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's prepare lecho with tomato paste for the winter today, I suggest making it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors; with yellow bell peppers the result will be juicy, bright and beautiful, and, of course, tasty. Let's take good tomato paste as a basis, ideally homemade tomato paste, but store-bought paste is also suitable. Lecho can be served to the table as an appetizer, and lecho will also make each of your dishes special; just add a couple of spoons of lecho to stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I’m sure you won’t have them sitting idle.

• water – 0.5 l,
• tomato paste – 100 g,
• bell pepper – 1 kg,
• onions – 2 pcs.,
• carrots – 1 pc.,
• salt – 0.5 tbsp,
• sugar – 4-5 tbsp.,
• vinegar – 30 ml,
• vegetable oil – 50 ml,
• garlic, hot pepper - to taste.

Prepare a saucepan or stewpan in which our lecho will be prepared. Pour half a liter of clean filtered water into a container, add tomato paste, mix everything well until smooth.

Remove seeds from bell peppers and remove membranes. Rinse the peeled pepper halves and cut the pepper into large pieces or cubes. Immediately transfer the slices into a saucepan with tomato base.

Peel the carrots and onions, wash the vegetables well and dry. Cut the onion into half rings, cut the carrots into small cubes. Transfer the vegetables to a container with all the ingredients.

Add salt, sugar, vegetable oil to the pan. Place the container on the fire, bring to a boil, reduce the heat, the liquid should gurgle slightly. Cook lecho for one hour.

At the end of cooking, add a portion of 9% table vinegar to the lecho, add hot pepper and garlic if desired. Boil for an additional half minute.

Place the lecho in pre-sterilized jars, immediately tighten the lids on the jars and place them upside down, cover with a blanket and leave for a day. After a while, transfer the workpiece to the cellar.

Recipe 7: lecho from bell peppers and onions (step by step)

For me, this is the most delicious lecho you can imagine. This juicy, tender and aromatic vegetable snack contains all the colors and tastes of sunny summer. Fleshy bell peppers, sweet carrots, spicy onions and rich tomatoes combine perfectly in this lecho, which we will prepare for the winter.

• sweet pepper - 1 kg
• tomato - 1 kg
• onion - 400 gr
• carrots - 400 gr
• sugar - 100 gr
• vegetable oil - 100 ml
• salt - 1 tbsp.
• table vinegar 9% - 2 tbsp.
• bay leaf - 2 pcs
• allspice - 5 pcs

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable oil (I use sunflower oil), 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - still chop them. As for the spices, you can also add a couple of clove buds, but this is optional. By the way, although vinegar is used in this lecho recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

So, first of all, let's deal with the tomatoes. They need to be washed and cut out from the vegetables the places where the stalk was attached. Next, grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.

But I was too lazy to collect it and then wash it, so I simply punched the tomato slices with an immersion blender directly into the pan (I have a 4-liter capacity) in which lecho will be prepared for the winter. The result is literally in 30 seconds, and there is no need to remove the skin.

Add salt, sugar, allspice and bay leaf to the tomato puree (we can say that this is juice with pulp). If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a gentle snack, not at all spicy. Place the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.

In the meantime, let's get to the rest of the vegetables. We peel the onions and carrots - we will need 400 grams of each, peeled.

The onion can be chopped as desired, but I prefer that the pieces be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the frying pan at once, heat it and add the chopped onion. Fry over medium heat, stirring, until transparent.

While the onions are fried, either chop the carrots on a coarse grater or cut them into strips (thin strips). The second option, although it takes longer, is tastier when prepared (in my opinion).

When the onion is half ready and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.

Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves themselves arbitrarily - this is the kind of lecho for the winter that I love when the pepper is cut into thick slices. In this form, there should be 1 kg of pepper (a little more is possible).

Well, the carrots and onions are ready - they are slightly browned and smell pleasant (the smell of raw onions is gone).

By the way, without a lid, in about 20 minutes the tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but that's how it should be. We also need to add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already given off its aroma, and can later give off bitterness in the preparation.

Place the fried vegetables and oil into the tomato base.

We also put pieces of pepper there.

Stir the contents of the pan, cover with a lid and bring everything to a boil. After this, remove the lid, turn the heat to medium and simmer the vegetables in the tomato sauce for about 20 minutes. During this time, carefully mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: during the stewing process, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the flesh should become almost soft, and the skin should in no case come off (then you have simply overcooked it). But the pepper shouldn’t be crunchy either—find a middle ground for yourself. The carrots and onions were almost ready before, so everything is clear with them.

Pour a couple of tablespoons of vinegar into the pan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. Cook for just a couple more minutes.

The lecho made from peppers, tomatoes, carrots and onions is ready - close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling lecho into jars.

We close the lids using a machine or tighten them with screws. By the way, I am often asked whether there is a difference between which lids to use - screw or turnkey tin. There is no difference at all - use whatever is at hand at the moment. Well, I hope you understand that screw cans also require threaded cans?

We turn the cans of lecho upside down and wrap them in a blanket or blanket. In this position, let the vegetable preparation for the winter cool completely. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified amount of products I get 3 full jars with a capacity of 0.5 liters, one 0.55 liter and another 3-4 tablespoons of lecho - for testing.

I really hope that you will like this winter snack and that you will also make it for your family year after year. Good luck with your winter preparations, friends, and bon appetit!

Recipe 8: sweet pepper lecho with onions and carrots

The following recipe can hardly be called classic, but it is very popular among us. It adds carrots and onions to the peppers. I don’t know where this option originated, but it’s also very tasty. I suspect that it appeared in those days when pepper was not yet a ubiquitous vegetable and the remaining ingredients were sent in order to get more product at the end. Nevertheless, this option is very successful in terms of taste combinations and is therefore very popular.

• Bell pepper - 1.5 kg
• Carrots - 1kg
• Tomatoes - 2 kg or tomato paste - 500 g
• Onions - 4 medium size pieces
• Sunflower oil - 150 ml
• Vinegar 70% - 1 tbsp
• Sugar - 7 tbsp.
• Salt - 1.5 tbsp

If you use tomatoes, the first thing you need to do is make tomato juice from them. To do this, simply pass them through a meat grinder, using a disk with the smallest holes, or a juicer. There is absolutely no need to peel off the skin, everything will grind and you will get additional fiber in your treatment. If you use tomato paste, dilute and stir it in warm boiled water.

We cut the pepper into petals, the carrots into not thick rings, and the onion into half rings. There is no need to try to cut vegetables as finely as possible, you are not preparing caviar. They should retain their shape after processing and not fall apart when it's time to remove them from the jar.

Pour tomato paste (or the resulting tomato juice) into a large saucepan and add sugar, salt and sunflower oil. Mix everything thoroughly again and put the pan on the fire.

Over high heat, bring the mixture to a boil and, as soon as it boils, reduce the heat to low and add peppers and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mixture boils again, you need to time it for another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 pieces).

After this, cook the lecho for another 10 minutes, stirring constantly.

The lecho recipe, this classic dish of Hungarian cuisine, has long been popular among housewives not only in its homeland. A bright and fragrant lecho for the winter - it’s simple, universal, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.

Lecho can be called a canned salad, which will preserve the taste of summer and easily replenish the lack of vitamins during the cold season. In different countries it is used as an independent dish, and as a side dish for fried meat, and with white bread or pancakes, and with pieces of smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a dressing for first courses.

How to cook delicious lecho - general rules

This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Some people add more seasonings, others experiment with different vegetables and herbs, others replace the frying pan with a slow cooker...

But there are classic rules of real treatment:

• Choose the brightest, meatiest, and sweetest tomatoes and peppers.
• It is better to peel the tomatoes before cooking. This can be done quickly by cutting their skin crosswise, dipping the fruits into boiling water for a minute, and then immediately into a bowl of ice.
• Try not to let the vegetables boil and turn into mush during the cooking process.
• If you want real taste, fry vegetables not in oil, but in lard.
• Use vinegar in minimal quantities, only for preparing and preserving lecho for the winter, solely to extend its shelf life.
• Classic spices for lecho are paprika, salt and sugar. You can add everything else to your taste (at your own risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme...
• If you add garlic to homemade lecho, keep in mind that if you add it at the beginning of stewing, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of stewing, it will be felt much more noticeable.

A real classic lecho requires only three mandatory products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to suit available or favorite products. Various variations of lecho have appeared: with carrots, eggplants, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and varied recipes for truly delicious lecho and choose the one that will be a hit in your family.

Recipe No. 1 Classic lecho with peppers and tomatoes

You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, rendered lard, paprika, sugar, salt (to taste).

Preparation. Chop the onion and place in a deep frying pan with melted lard. While it is fried over low heat until translucent, remove seeds from the pepper and cut into strips, and peel and chop the tomatoes (can be done in a blender or meat grinder). Add the pepper pieces and paprika to the frying pan with the onion and simmer for 10-15 minutes. After the specified time, add crushed tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.

A few minutes before the end of cooking, stir 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an addition to potatoes, rice or pasta.

On a note! If lecho is prepared exclusively for preservation for the winter, lard is replaced with odorless vegetable oil, and for better preservation of the zakatka, a little vinegar is added (if you overdo it, your zakatka can be called anything, but not real Hungarian lecho, since vinegar greatly distorts the taste ). Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe Lecho with carrots No. 2

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place the onion in a frying pan with heated vegetable oil and fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add bell pepper and simmer for another 15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with eggplant No. 3

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell pepper and cut into large pieces. Cut the eggplants into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add vegetable oil and simmer for another 20 minutes. Add the peppers and eggplants and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with zucchini No. 4

You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Cut the zucchini and onions into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Place the onions and carrots in a frying pan to fry in vegetable oil. Place the zucchini with peppers and tomatoes in a saucepan and add water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Simmer everything together for at least half an hour until thickened, adding vinegar before the end of cooking. Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe Lecho with rice No. 5

You will need: 1 kg bell pepper, 1 kg carrots, 3 kg tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with tomato paste No. 6

You will need: 2.5 kg bell pepper, 1 kg tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Heat tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pepper pieces from the sauce and place in sterilized jars, then fill them to the top with hot sauce. Close with sterilized lids and roll up.

Recipe Lecho with cucumbers No. 7

You will need : 1 kg of tomatoes, 1 kg of cucumbers, a head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.

Preparation. Chop the cucumbers into pieces. Peel the tomatoes and puree in a blender. Crush the garlic in a garlic press or chop finely. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, after which add coriander and suneli hops. Stir and simmer for about 10 minutes - the cucumbers should be saturated with flavor, but not become too soft. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe without tomatoes and without cooking No. 8

You will need: 1 kg bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), several black peppercorns, vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Place chopped eggplants, spices, oil and vinegar into a container and leave everything for 3-4 hours at room temperature. After the specified time, place the resulting “soft” salad in sterilized jars along with the resulting liquid. Sterilize the jars in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.

Recipe Lecho with beans No. 9

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Soak the beans in water overnight and boil until tender in the morning. Peel the tomatoes and puree in a blender. Peel the bell pepper from seeds and cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After this, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Spicy lecho No. 10

You will need: 1 kg of tomatoes, 1 kg of bell pepper, a head of garlic, 0.2 kg of carrots, a pod of hot pepper, several buds of cloves, several black peppercorns, paprika, sugar, salt (to taste).

Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large pieces or strips. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and simmer for 10-15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe without oil and vinegar No. 11

You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).

Preparation. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and cut into strips. Chop the garlic very finely. Simmer the tomatoes with garlic for 10 minutes, then add spices and chopped pepper to the mixture and simmer for another 20-30 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with beets No. 12

You will need: 1 kg of bell pepper, 0.7 kg of beets, 0.5 kg of carrots, 0.5 kg of tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).

Preparation. Bake the beets in the oven until soft, then grate them on a coarse grater. Cut the tomatoes into slices. Peel the bell pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate the carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry the carrots in vegetable oil, add parsley and two types of pepper. Mix everything, add tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. While hot, put the lecho into jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.

Recipe Lecho assorted peppers No. 13

You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell and Tarkin peppers and cut into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho-ragu “All vegetables at once” No. 14

You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.

Preparation. Peel the tomatoes, grind half in a blender, chop half into large pieces. Remove seeds from bell pepper and cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. Grate the carrots on a coarse grater. Chop the onion and place in a preheated deep frying pan with vegetable oil. As soon as it turns golden, add all the chopped vegetables and spices there. Mix everything and simmer with the lid open over low heat for about an hour until thickened. Five minutes before cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe for Lecho in the microwave No. 15

You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).

Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large strips. Peel the tomatoes, puree in a blender and place in a multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add pepper pieces. Turn on the multicooker and, without closing the lid, cook on the “Stew” mode for about 30 minutes. 10 minutes before the end of cooking, add garlic, 5 minutes before the end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe in two stages No. 16

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation: Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Add half the tomatoes, spices and vinegar to a frying pan with heated vegetable oil. After 10 minutes, add bell pepper and simmer for another 10 minutes. Add the remaining tomatoes and continue to simmer until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Italian Lecho No. 17

You will need: 1 kg of bell pepper, 0.5 kg of canned tomatoes in their own juice, half an onion, 2 tbsp. extra virgin olive oil, ground pepper, sugar, salt (to taste).

Preparation. Remove seeds from bell pepper and cut into large pieces. Finely chop the canned tomatoes. Chop half the onion and place in a preheated frying pan with olive oil. Add chopped peppers, stir, add tomatoes. Simmer covered over low heat for about half an hour - the pepper pieces should soften, but not lose their shape. Turn off the heat, add salt, pepper, sugar, and stir everything carefully. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

As you can see, among such a huge variety of winter lecho recipes, you can even get confused. Why not prepare several options at once? Or do you have your own recipe that is truly special and delicious? Be sure to share in the comments!