Lecho from bell pepper and tomato for the winter, classic recipe with photo. Pepper lecho - the best recipes. How to properly and tasty cook pepper lecho

Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. This is a very simple vegetable dish, but very tasty. It’s also not difficult to close bell pepper lecho for the winter. This is one of the easiest preparations, which contains a minimum amount of ingredients.

I bring to your attention 7 recipes for lecho made from pepper in sweet and sour tomato sauce. The classic recipe requires only two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or cover vegetables without vinegar. How to do all this - read on.

Do not forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then they are sterilized over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for about 5 minutes, this will be enough. The salad is placed in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and makes a very tasty snack. For the sauce you need to take fleshy tomatoes, preferably cream - they make a thicker sauce. The most delicious lecho made from red pepper, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are fans of this option.

In the classic version, only tomatoes and peppers are taken from vegetables. Next I will write other options that use carrots, onions, and tomato paste.

Ingredients (for 6.3 l - 9 cans of 0.7 l):

• cream tomatoes - 3 kg
• red bell pepper – 4 kg
• sugar - 200 gr.
• salt - 2 tbsp.
• vegetable oil - 120 ml
• acetic acid 70% - 1 tbsp.
• allspice peas - 4 pcs.
• black peppercorns - 20 pcs.

Cooking method:

1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.

2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.

3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, under no circumstances should you add water; the sauce should be thick and not watery.

4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be the same.

5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.

6.Pour the prepared salad into jars. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the peppers in jars and then pour tomato sauce over them.

7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools completely. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.

Pepper lecho with carrots and onions for the winter

This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.

Ingredients (for 12 l):

• bell pepper - 6 kg
• tomatoes - 6 kg
• carrots - 1 kg
• onions - 1 kg
• salt - 4 tbsp.
• sugar - 0.5 kg
• vegetable oil - 0.5 l
• vinegar 9% - 200 ml

Cooking method:

1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.

2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce until the sugar and salt dissolve.

3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.

4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.

5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.

How to cook lecho with pepper and tomato paste

This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.

Ingredients (for 3.75 l):

• bell pepper - 2.5 kg
• salt - 1 tbsp.
• sugar - 1/2 tbsp.
• vegetable oil - 1/2 tbsp.
• tomato paste - 300 gr.
• vinegar - 1/2 tbsp.
• water - 4 tbsp.
• black peppercorns - 6 pcs.
• bay leaf - 3-4 pcs.

Cooking method:

1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.

2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.

3.Pour chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the degree of readiness. The pepper should not be too soft, because it will take a little longer to cook in the hot marinade.

4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.

A simple recipe for lecho with tomato juice for the winter

For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it ready-made.

Ingredients:

• sweet pepper - 2 kg
• tomato juice - 2 l
• sugar - 200 gr.
• salt - 2 tbsp.
• vinegar 9% - 150 ml

Pepper and other spices - to taste.

Cooking method:

1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.

2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.

3.Pour tomato juice with additives into the pan and immediately add pepper, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.

4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. At this point, the Bulgarian lecho is ready. Wait until winter and eat delicious peppers with an equally tasty sauce, which can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for making the famous garlic snack is for you.

Ingredients (for 8 l):

• fleshy bell pepper - 5 kg
• tomatoes - 4 kg
• vinegar 9% - 80 gr.
• sugar - 1 tbsp.
• garlic - 1 head
• refined sunflower oil – 120 ml
• salt - to taste

Cooking method:

1.As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Grind the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

2. Wash the pepper thoroughly, remove the stem, seeds and membranes. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin and boil.

3.Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, and vegetable oil. Cook for 15 minutes.

At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.

4.After 15 minutes, add the garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out to be a moderately thick snack, very tasty and aromatic.

The most delicious lecho made from bell peppers and eggplants

Eggplant goes well with sweet peppers. This dish, stewed in tomato, will be relevant both in winter and summer.

Ingredients (for 5-6 l):

• tomatoes - 3 kg
• eggplants - 10-12 pcs. (depending on size)
• bell pepper - 12 pcs.
• garlic - 1 head
• hot chili pepper - 0.5 pcs. (taste)
• vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
• sugar - 0.5 tbsp.
• salt - 1 tbsp.
• vegetable oil - 0.5 tbsp.

Cooking method:

1. Wash all vegetables. Cut the tomatoes into 2-4 parts and grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.

2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.

If you wish, you can pre-fry the eggplants over high heat, not until cooked, but until lightly crusted.

3. While the eggplants are standing and the tomato is cooking, sterilize the jars and lids.

4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer covered for half an hour.

5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.

Lecho with tomatoes and peppers without vinegar

If you have people in your family with gastrointestinal diseases, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. Tomatoes have quite a lot of acid, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. This appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.

Ingredients (per 1.2 l):

• tomatoes - 1 kg
• sweet pepper - 700 gr.
• vegetable oil - 50 gr.
• salt, sugar - to taste

Cooking method:

1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).

2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain the hot water and add cold water. Adding ice to cold water is encouraged. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.

3. Peeled tomatoes need to be pureed. This can be done with an immersion blender, chopper or meat grinder. Choose any method, it makes no difference.

4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.

5.After 10 minutes, add the bell pepper and stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red is fine) for heat.

6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.

Do it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to your dishes to refresh and renew the taste. But it’s important to always try what you cook!

Read the recipes on this page. And I look forward to seeing you on my blog many more times!

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Lecho is a bright and juicy dish that is very simple to prepare.

How nice it is to get a jar of lecho in winter, open it and get a delicious snack or a wonderful side dish for meat dishes.

I suggest preparing traditional Bulgarian lecho for the winter. The recipe is very simple and consists of 3 main ingredients: tomatoes, peppers and spices. Shall we get started?

Let's prepare ingredients for making lecho in Bulgarian. Wash the pepper, remove the stem and seeds, cut into squares or, as I do, into wide strips.

Wash the tomatoes, cut off the “butts” and prepare puree from them. You can use: a meat grinder, a blender or a grater. I crushed it in a meat grinder. Pour the resulting puree into a large saucepan with a thick bottom, put it on the fire, and bring to a boil. Then reduce the heat and boil the puree for 15 minutes, periodically remembering to remove the foam.

We will prepare the spices and grind them in any way convenient for you.

Pour pepper into the saucepan with the tomatoes. It may seem like a lot of pepper, but after a while it will settle and sink into the tomato. Bring the mixture to a boil.

Then add salt, sugar and chopped spices, mix, cook over low heat for 15 minutes. During this time, the pepper should become soft. 5 minutes before readiness, add apple cider vinegar and stir. Pour hot Bulgarian lecho into sterile jars and roll up the lids. Turn the finished jars upside down, cover with a blanket and leave until completely cool. Store in a cool place.

Bell pepper lecho- This is one of the most popular winter preparations. There are many variations in the preparation of this twist, but as a result you will still get a vitamin dish with a delicate taste, which will be an excellent companion for main courses.

Bulgarian lecho with tomato paste

Rinse 2 kg of bell pepper thoroughly (the water should be running), dry it, and then remove the seed pods and stalks. Cut the prepared vegetables into strips.

Dilute the tomato paste with water in a 1:1 ratio, add 5 large tablespoons of granulated sugar and less than a tablespoon of salt. Mix well. Be sure to taste the filling; it may happen that you need to add additional sugar or salt to it.

Pour the mixture into a saucepan and bring it to a boil. Throw the pepper slices into the boiling mixture and stir. Don't worry if you think there are too many stripes - they will soon cook down. Boil the lecho over low heat for 20 minutes.

Pack the brew into pre-sterilized jars and seal with metal lids. Wrap the jars well in a blanket or blanket, while turning them upside down. After 12-24 hours, the workpieces will cool down and can be stored.

Recipe for Bulgarian lecho with beans

A variation of a Bulgarian dish with the addition of beans can be called unusual and very satisfying. To prepare it, you should peel a dozen onions, cut off the tails of 3 kg of paprika and free the fruits from seeds, cut out the stalks and all damaged areas of 2 kg of ripe tomatoes. Cut the onion into half rings, the paprika into small pieces, and the tomatoes into thin slices.

Mix the prepared slices with 3 cups of boiled beans, 250 g of granulated sugar, 60 g of salt, 100 ml of vinegar and 250 ml of vegetable oil. A few pieces of allspice and peas would also come in handy. Place the pan with all the ingredients on the fire, boil the salad for 25 minutes, and then pack it into pre-prepared containers. Wrap the container for a day, and then find a place for further storage. In winter, you will definitely enjoy the taste of this hearty dish.

Bulgarian winter lecho with grape juice

Place 4 kg of tomatoes in boiling water for a few minutes, then transfer them to cold water, remove the skin, and puree the pulp.

Wash 2 kg of grapes and remove the berries from the branches. Crush the grapes with your hands, place the mixture in cheesecloth and squeeze out the juice. Boil it.

Place the tomato mass on the fire. While it is boiling, finely chop 6 heads of garlic (do not use a garlic press in this recipe), as well as a pod of red hot pepper - throw all this into the pan. Add also a glass of granulated sugar and a couple of large spoons of salt. Cook this entire mixture for an hour. Then add a glass of vegetable oil, all the grape juice, 2 tablespoons of vinegar essence (7%) and chopped pepper. Cook for another half hour, and during this time prepare the container - sterilize it and put 4-5 peppercorns in each jar. Pour in the still hot preparation and roll up with tin lids. ready with grape juice!

Recipe for Bulgarian winter lecho made from zucchini

Wash 2 kg of zucchini, remove the skin, and then cut into small cubes. Peel 8 peppers and cut them into slices. Peel 6 onions and cut into rings.

To prepare the syrup, you need to mix 500 g of tomato paste, 250 ml of vegetable oil, 200 g of sugar, 2 large spoons of salt, 2.5 glasses of water and 5 allspice peas.

Boil the syrup for 3 minutes, and then add the zucchini, after 15 minutes add the chopped pepper and cook for 5 minutes. The onions go into the pan next and cook everything together for another half hour. At the end of cooking, add a large spoonful of 9% vinegar for each liter of brew (you should get 3 liters). Place the salad in sterilized jars and close with clean lids. A refrigerator or any cool place is suitable for storage. This one is sure to please everyone in your household.

This option is notable for the fact that it is prepared without vinegar and oil, which means that both children and people with gastrointestinal diseases can enjoy this delicious salad in winter.

Cut 1.5 kg of fleshy tomatoes; the size of the pieces is not important. Cut 1 kg of juicy paprika into pieces. Place the vegetables in a saucepan and bring to a boil. Cook for a quarter of an hour over low heat.

Chop another 1.5 kg of tomatoes and add to the pan. Keep on fire for another quarter of an hour. Chop the greens (you can add parsley or dried basil - about 2 large spoons) and 6 cloves of garlic (you don’t have to add it at all), add these ingredients to the brew, add a spoonful of coarse salt and three times as much sugar, add spices to your taste , for example, bay leaf, cloves, black peppercorns. Mix everything and keep on fire for another 5 minutes.

Lecho is a dish that came from Hungary. Thanks to the efforts of culinary specialists, it was transformed beyond recognition. If Hungarian housewives mean lecho as a second course based on stewed vegetables, for us this is one of the most delicious preparations for the winter. Let's look at how to make lecho for the winter at home.

Many housewives are looking for interesting recipes for making lecho. Their interest in the dish peaks in early autumn. It is not surprising, because at this moment the active preparation of vegetable reserves rich in vitamins for the winter begins.

There is no single recipe for lecho. It all comes down to taste, experience and the variety of vegetables available. Traditionally, each housewife, as she gains experience, experiments with the recipe she likes, changing the ingredients, seasonings and spices.

Lecho is a dish for which there are no mandatory requirements for the preparation process. This has contributed to the emergence of a large number of snack options. Some cooks add onions and carrots, others reduce the amount of sugar. Only tomatoes and bell peppers remain unchanged.

In this article I will share five recipes for homemade lecho. Even if you haven’t encountered the dish before, the material will tell you how to prepare the appetizer, introduce you to the set of products and suggest the correct cooking sequence.

Calorie content of homemade lecho

Let's talk about the calorie content, benefits and harms of homemade lecho, made from sweet peppers, garlic, tomatoes, onions, sunflower oil, sugar and vinegar. The calorie content of lecho is 49 kcal per 100 grams. The dish contains a lot of vitamins and minerals, phosphorus, manganese, potassium, zinc and selenium.

Lecho normalizes the functioning of the digestive system, improves the condition of the skin and nails, and increases appetite. According to scientists, the substances in lecho have a beneficial effect on memory and slow down aging.

The product also has contraindications. Some components of the snack are allergens that cause swelling and rash. If you have such problems, it is better to refuse the dish in favor of fresh vegetables.

Due to intensive heat treatment, a store-bought dish has minimal usefulness. What can we say about additives and preservatives in the composition, designed to increase shelf life.

To prepare lecho at home, you don’t need expensive products. The list of main ingredients includes tomatoes, sweet peppers and onions. There are other versions of the Hungarian snack, which add carrots or fried onions. The result always amazes with its taste. If you want your treatment to be a success, listen to the advice.

1. The finished winter snack is characterized by a rich red color with yellow or green splashes. The dish owes its color palette to the vegetables and spices used. Therefore, choose your vegetables responsibly.
2. The best lecho is made only from ripe vegetables. Sweet peppers are allowed to be taken unripe. We are talking about pods with an orange tint. The main thing is to choose a meaty vegetable.
3. It is better to cook lecho from fleshy tomatoes. Pass their dense pulp through a meat grinder to obtain a thick puree. To remove grains and skins, rub the tomato mass through a sieve.
4. Be careful with spices. When using herbs, do not overdo it, otherwise they will overwhelm the flavor of the pepper. Garlic, bay leaf and ground paprika are ideal for lecho.
5. The basis of classic lecho is lard. If you are preserving, use odorless and tasteless vegetable oil. Refined oil is the best option.

Now you know the basic subtleties and secrets of preparing good lecho at home. Use them to give the dish an exquisite taste, uniform and delicate consistency.

Classic recipe of bell peppers and tomatoes

I’ll start the description of popular recipes with the classic version. It is ideal for preparing dishes for the winter. The rich composition and aromatic spices make the appetizer indispensable for the winter table.

Ingredients:

• Bell pepper – 2 kg.
• Tomatoes – 1 kg.
• Onion – 4 heads.
• Dill – 2 bunches.
• Garlic – 10 cloves.
• Sugar – 1 glass.
• Vinegar – 1 tablespoon.
• Paprika and ground pepper - 1 teaspoon each.
• Salt.

Preparation:

1. Prepare tomatoes and bell peppers. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.
2. Place a thick-walled pan on the stove, pour in vegetable oil. Place chopped onion in hot oil. When it is fried, add the tomatoes, add salt and simmer over low heat for about 15 minutes.
3. Add sweet peppers to the pan. Stir the mixture, simmer for 5 minutes covered and 10 with the top open. Don't forget to stir the contents constantly.
4. After the time has passed, add chopped garlic, vinegar and sugar to the pan, and after another 20 minutes, add chopped herbs, paprika and ground pepper. Simmer the lecho for 10 minutes.
5. Sterilized jars are ideal for preparing snacks for the winter. Place the dish in them, roll them up and place them upside down. Cover the preservation with a warm blanket and leave for a day.

Video recipe

I think you are already convinced that a dish with Hungarian roots and Russian improvements is not difficult to prepare. With a little patience, you will get a wonderful winter snack that will saturate your body with vitamins and delight your soul with a delicious taste.

How to make lecho for the winter like in a store

Store shelves are overflowing with jars of preserves, but many housewives still make preparations for the winter at home. And it’s not surprising, because the homemade version combines natural products, excellent taste and benefits. It also contains no preservatives, dyes or other chemicals.

Recreating a store-bought dish is problematic, because in industrial conditions the ingredients are subjected to intense heat treatment, but it is possible.

Ingredients:

• Tomatoes – 3 kg.
• Sweet red pepper – 700 g.
• Sweet green pepper – 300 g.
• Sugar – 2 tablespoons.
• Salt.

Preparation:

1. Rinse the pepper with water, remove the stems along with the seeds. After processing, cut into squares 2 by 2 cm.
2. After washing, cut the tomatoes in half, pass through a meat grinder, and then through a sieve. Pour the tomato paste into a saucepan, place on the stove and cook until the volume is reduced by three.
3. After cooking, weigh the puree to determine the correct amount of salt. For a liter of pasta, take a tablespoon of salt. Return the grated tomatoes to the stove, add sugar and pepper, and cook over medium heat for 10 minutes.
4. Place the hot mixture into jars. Make sure the tomato paste completely covers the pepper pieces. Cover the jars with lids, place in a wide saucepan, fill with hot water up to the shoulders and sterilize for 30 minutes.
5. After the time has passed, remove the jars of lecho from the water and roll up. Place it on the floor upside down and wrap it up. After cooling, send to the place provided for preservation.

Video cooking

This homemade lecho without vinegar tastes very much like store-bought, but is distinguished by the naturalness of the ingredients and maximum safety for household members. Be sure to try it.

How to cook lecho like grandma's

Lecho is an excellent winter snack. I inherited the recipe that I will share below from my grandmother. Over many years of culinary practice, she brought it to perfection. I admit, I have never tried a tastier dish than “grandmother’s lecho”.

Ingredients:

• Sweet pepper – 30 pods.
• Tomatoes – 3 kg.
• Sugar – 0.66 cups.
• Salt – 1.5 tablespoons.
• Vinegar – 150 ml.
• Sunflower oil – 1 cup.
• Garlic.

Preparation:

1. Rinse the pepper with water, cut in half, remove the seeds and cut into long strips 1 cm wide. Place in a large bowl.
2. Wash the tomatoes. Pass clean vegetables through a meat grinder, place in a large saucepan and boil for 5 minutes. Add vinegar, sugar and salt, and vegetable oil. After boiling, add pepper, stir and cook for 5 minutes.
3. Prepare the jars. Place 2 cloves of pre-peeled garlic in each sterilized container, pour over the appetizer and roll up. Store canned food in the refrigerator or pantry.

Grandma Emma's video recipe

I recommend serving “Babushkino Lecho” as a separate dish or as a side dish for meat, mashed potatoes or porridge. Any combination will bring a lot of joy and satisfy culinary needs.

Homemade zucchini lecho for the winter

There are many winter dishes that are suitable for storing for an extended period. Among them is zucchini lecho in tomato sauce. To get a culinary masterpiece, I advise you to use young zucchini. They have delicate skin and soft seeds. If the vegetables are old, cut off the rough skin.

Ingredients:

• Young zucchini – 2 kg.
• Sweet pepper – 500 g.
• Tomatoes – 1 kg.
• Onion – 10 heads.
• Tomato paste – 400 g.
• Sunflower oil – 200 ml.
• Salt – 2 tablespoons.
• Vinegar – 1 tablespoon.
• Sugar – 1 glass.

Preparation:

1. Rinse the vegetables with water. Pass the tomatoes through a meat grinder, and cut the onions, peppers and zucchini into half rings. Place the vegetables in a deep container and leave for several hours.
2. When the tomatoes and zucchini give juice, pour in the diluted tomato paste. For the indicated amount of paste, take a liter of water. Place the container with vegetables on the fire, add salt, sugar, vegetable oil and stir.
3. Once boiling, turn the heat to low and simmer for 10 minutes. After the time has passed, pour in vinegar, wait another 5 minutes and turn off the stove.
4. Pour the finished lecho into glass jars, roll up, place on the floor upside down and cover. An old jacket, coat or unnecessary blanket can serve as insulation. After 24 hours, check each jar for leaks.

Zucchini lecho ideally complements the taste of wheat porridge, buckwheat or fried potatoes. Some housewives even use it as an additive when preparing hot dishes, including borscht. Lecho fills it with colors and multifaceted taste.

Cooking lecho with rice for the winter

Lastly, I’ll look at my favorite homemade lecho recipe. Despite the ease of preparation and the use of ordinary ingredients, the result is an excellent winter snack, which is characterized by satiety, excellent taste and “short life” - eaten instantly.

Ingredients:

• Tomatoes – 3 kg.
• Rice – 1.5 cups.
• Sweet pepper – 1 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Garlic – 1 head.
• Vegetable oil – 400 ml.
• Sugar – 150 g.
• Vinegar – 100 ml.
• Salt – 3 tablespoons.
• Spices.

Preparation:

1. Prepare the vegetables. Place the tomatoes in boiling water for 3 minutes, then cover with cold water and remove the skins. After this, pass through a meat grinder.
2. Rinse the sweet pepper with water, remove the seeds and chop into strips, pass the carrots through a coarse grater, finely chop the onion and garlic
3. Combine the twisted tomatoes with salt, sugar and vegetable oil, mix and pour into a large enamel pan. Cover the container with a lid, place on the stove, bring to a boil and simmer for 5 minutes.
4. Add the prepared bell pepper to the pan along with the onion, garlic and carrots and stir. After boiling, add your favorite spices. I add 3 cloves, a teaspoon of a mixture of peppers, a tablespoon of paprika and a similar amount of mustard seeds to the lecho.
5. After 5 minutes, add pre-washed rice to the pan, stir and simmer over low heat for a third of an hour. Five minutes before the end, add vinegar to the dish. At the very end, taste the appetizer. Adjust if necessary.
6. Place the hot salad in sterile jars, roll up, turn over and wrap until cool. After this, put the preserved food in a dark, cool place for storage.

Lecho with rice can be easily stored for a year. But in my family this is very rare, since members of the household willingly consume it both in its pure form and with additions in the form of boiled potatoes or