How to prepare delicious lecho for the winter. How to cook delicious lecho. Video on how to prepare lecho from zucchini, peppers and tomatoes for the winter
A recipe for lecho made from peppers and tomatoes, zucchini or eggplants, prepared at home for the winter from bell peppers - this is not the lecho that is sold under the guise of a wonderful snack (sauce) in the store. In the homeland of lecho - in Hungary, this dish is prepared exclusively from peppers and tomatoes. But, despite its minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products.
Today, almost every housewife has her own signature recipe for making lecho, which she happily shares with family and guests. At the end of the warm summer days, we’ll pick some fragrant, ripe bell peppers from our own garden, add sunny tomatoes and spices (in extreme cases, all this can be purchased at the market) and a bright lecho with a unique aroma is ready.
In this article we will share lecho recipes for the winter. Lecho recipes with photos, tested by experienced chefs and dozens of readers, are in this section. Lecho is a classic dish that has dozens of completely different recipes and variations; Every cook is convinced that he is the one who knows how to prepare lecho for the winter correctly.
In reality, there is simply no single correct recipe for lecho, so preparing lecho at home is a process that can be approached creatively. Choose from the lecho recipes below that are closest to you, feel free to make your own adjustments to them and prepare lecho with your own hands!
How to prepare lecho from peppers and zucchini 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 recipe for lecho from pepper and tomato 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:
- Homemade pepper and tomato lecho should not be cooked for too long. Vegetables should remain somewhat tough and not fall apart;
- For preservation, it is recommended to use only ripe tomatoes;
- When adding herbs to the salad, it is worth remembering that basil, parsley, marjoram, and cilantro (dried) go well with bell peppers and tomatoes. It is better to add herbs to the dish shortly before cooking;
- The denser the tomatoes, the tastier the bell pepper preparation will be.
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.
Every housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I’m sure you will like the appetizer. You can eat it as an independent dish or serve this lecho as a side dish, in any case you will lick your fingers. The processing of the harvest is coming to an end; it is at this time that many people plan to prepare lecho.
Recipe for lecho from bell pepper and tomato “You will lick your fingers”
Ingredients:
- Sunflower oil - 150 g;
- Sweet peppers and tomatoes - 2 kg each. every;
- Salt - 50 g;
- Sugar - 100 g;
- Table vinegar - 2 tsp.
Cooking method:
- Peel the bell pepper from tails, seeds, membranes, cut into rings of about 1.5 cm;
- Skip the tomatoes in the food processor until they become a homogeneous mass, pour them into the pan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
- Send the pan to medium heat, cooking takes 30-40 minutes, you can stir occasionally. The peppers will sink to the bottom of the pan as they cook;
- You can not sterilize the jars, but burn them in the oven. Before burning, wash the jars thoroughly, dry them slightly, place in a cold oven, turn on the temperature at 200 degrees, hold for 15 minutes. This will be much faster, rest assured that all microbes will die at this temperature immediately;
- Transfer the hot lecho into cooled jars, roll up the boiled lids, turn over and wrap in a warm towel. Bon appetit!
At home, the preparations are the most beneficial for the body, and it is scientifically proven that the best vegetables are those grown in the region where you live. And there’s no need to talk about savings here; bell peppers are inexpensive during the season, but try buying them in winter! You can pamper yourself with exotics, but why do we need someone else’s expensive pepper when we have our own, without chemicals and several times cheaper than foreign ones.
Pepper and tomato lecho - food preparation
Before preparing lecho, first of all, you should familiarize yourself with the recipe and purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure, otherwise the taste and appearance of the final dish will be spoiled.
Remove the stem from suitable peppers and extract the seeds using convenient kitchen tools. And then we chop it at our discretion. Some people prefer to chop the peppers into strips along the entire fruit, others prefer to chop them smaller.
As for the rest of the vegetables included in the lecho recipe, they must be washed, dried, and, if desired, peeled from the tomatoes. This is not difficult to do if you first pour boiling water over the tomatoes.
Homemade spicy lecho with onions and garlic
This spicy preserve will definitely appeal to fans of unusual dishes. Recipe for spicy lecho for the winter.
Ingredients:
- Onion (large, white) – 1 pc.;
- Garlic – 40 g;
- Pepper (red or orange) – 1 kg;
- Vinegar - 1 tbsp;
- Chili or other red hot pepper (ground) – 1/2 tsp;
- Tomatoes (firm, ripe) – 2.5 kg;
- Bay leaf – 5 pcs.;
- Sugar or light honey – 2 tbsp;
- Sunflower oil, odorless – 5 tbsp;
- Salt – 1 tbsp.
Cooking method:
- Rinse all vegetables well;
- Grind the tomatoes in a meat grinder and then cook on the stove until boiling;
- Then the mass is kept for up to a quarter of an hour so that everything cools down;
- The resulting mixture must be separated from the skins and grains (use a sieve or attachment in a food processor);
- Add the remaining ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
- Return the workpiece to the stove, set the heat to medium, stirring occasionally;
- When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured in;
- Lecho preparations are placed in sterilized glass jars, which must be closed with boiled lids using a screwing machine.
In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “World of Answers” has prepared for you the most delicious lecho recipes - from well-known to extraordinary. Have you decided to prepare lecho for the winter? Then let's get to work!
Lecho is a native representative of Hungarian cuisine. The obligatory components included in the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted to any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian leczo.
Sweet pepper lecho - classic recipe
An excellent universal lecho recipe for the winter! The optimal ratio of all the ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, tasty. How nice it is to get another jar in winter and try this wonderful, and most importantly, natural product with the whole family!
Ingredients:
- Medium-sized onions – 4 pcs.;
- Greens (cilantro, parsley or celery) – 3 bunches;
- Ground black pepper – 1 tsp;
- Tomatoes - 1 kg;
- Refined sunflower oil – 1 tbsp.;
- Sweet bell pepper – 2 kg;
- Ground paprika – 1 tsp;
- Fresh garlic – 1-2 heads (10 cloves);
- Vinegar – 1 tbsp;
- Salt - to taste;
- Sugar – 1 glass.
Cooking method:
- We clean the bell pepper, removing the seeds, rinse with water, and cut into large pieces (about 4 parts). Also, cut the washed ripe tomatoes into 4 parts. Cut the onion into half rings;
- Prepare a large saucepan with thick walls and bottom. Pour vegetable oil into it, wait until it warms up well, add onion;
- When the onion becomes transparent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes;
- Now add the most important component of lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on the fire for another 10 minutes, stirring occasionally;
- Chop the garlic with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped herbs, ground paprika, black pepper, mix and cook the dish for 10 minutes;
- We prepare jars for harvesting: wash and sterilize. We put our lecho there and roll it up. It is advisable to place jars of lecho on lids, wrap them in something warm and leave them to cool for about a day at room temperature, and our pepper and tomato lecho will turn out very tasty. Bon appetit!
Lecho is one of those dishes that evoke the most positive emotions among many food lovers, since it can be very different, and it can be prepared to suit every taste. The classic lecho recipe is very easy to prepare. The recipes collected in this section will help you make delicious lecho just like that or for the winter, with which you can learn how to prepare lecho so that everyone who tries it will praise it - it’s as easy as shelling pears!
A simple recipe for lecho with pepper and tomato
Ingredients:
- Bulgarian multi-colored pepper – 1 kg;
- Tomatoes - 1 kg. or tomato paste – 500 g;
- Sugar – 2 tbsp;
- salt – 1 tbsp.
Cooking method:
- Vegetables are peeled and cut into squares;
- Tomatoes (tomato paste) are stewed over very low heat until well reduced;
- After this, the remaining products are placed in the container with future preservation;
- If the mass turns out to be too thick, then it is diluted with water;
- The dish is stewed for half an hour, stirred constantly;
- The workpiece is poured into jars and rolled up.
Prepare classic lecho recipes with tomatoes, bell peppers, onions, carrots, zucchini and even eggplants. This popular dish of Hungarian cuisine is one of those delicious winter preparations that carefully preserves the delicate aroma of sun-ripened vegetables. Despite the diversity that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.
To prepare Bulgarian lecho from tomatoes, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future preparation will both taste unusual and look more attractive.
Peppers are cut in different ways: for some housewives it is more convenient to cut it into strips, for others - into cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best are given below. For example, novice housewives will undoubtedly like this lecho recipe, which requires a minimum of time and effort.
Recipe for lecho from bell peppers for the winter with tomatoes
Zucchini lecho with carrots and tomatoes
A slightly sweetish light dish containing a large amount of useful substances can be prepared for future use. If your goal is preparations for the winter, prepare the required number of jars and sterilize them. The attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to a dish.
The fact is that zucchini has a neutral taste. But this quality helps to combine it with absolutely any food, because during the process of cooking, stewing or frying, it easily absorbs their taste and aroma. During the mass harvest of zucchini, the price for them drops sharply. Therefore, housewives successfully preserve it: pickle it, salt it, prepare all kinds of salads and snacks for the winter. Zucchini lecho is one of the winning options for such preparations.
Ingredients:
- Zucchini - 3 kg;
- Carrots - 500 g;
- Tomatoes - 2 kg;
- Onion - 500 g;
- Ground black pepper - to taste;
- Vinegar - 100 ml;
- Sweet pepper - 500 g;
- Sugar - 1 glass;
- Vegetable oil - 300 ml;
- Salt - to taste.
Cooking method:
- Let's start preparing our pepper and tomato lecho - first we peel the pepper, carrots, and onions. Peel and cut the zucchini into small cubes, the onion into larger cubes;
- We pass the tomatoes through a meat grinder to obtain a puree in which the lecho will be stewed, grate the carrots, cut the bell pepper into strips;
- Place the onion in a saucepan and lightly fry in vegetable oil, then add zucchini, tomatoes, peppers;
- Next, salt our pepper and tomato lecho and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour;
- Make sure that the mixture does not burn; stir well occasionally. At the end, add vinegar and after 5-7 minutes remove from the stove. All that remains is to distribute the finished lecho into sterilized jars and roll up with metal lids. Turn the finished jars over and wrap them in a warm towel. Bon appetit!
Zucchini lecho for the winter: subtleties of preparation
- To prevent lecho from turning into squash caviar, the squash does not need to be very finely chopped. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
- To avoid skin in the tomato sauce, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin of these tomatoes can be removed very easily;
- For lecho, young zucchini are selected, no more than 20 cm long and weighing 130 - 150 g. Such zucchini have thin skin and delicate crispy flesh. Zucchini should be fresh, not limp, without signs of spoilage. It is advisable that they do not have seeds;
- Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, as well as all equipment. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. Lids must also be sterilized;
- Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are added to this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar;
- For the liquid lecho base, ripe, fleshy tomatoes are used. They are ground in a meat grinder or grated. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass turns out to be tender and homogeneous;
- Bell pepper is added to zucchini lecho in such an amount that it does not dominate over the other ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
- Vinegar must be present in lecho. It is a good preservative and also adds sharpness to such a bland vegetable as zucchini.
Pepper and carrot lecho
Another simple recipe for preparing a popular Hungarian dish. All the ingredients included in its composition are easily available in our country throughout the year.
All you need is to purchase them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. This lecho can be served either separately or with hot potatoes, rice, or pasta.
Ingredients:
- 50 pieces of bell pepper;
- Tomato juice - 1.5 l.;
- Vegetable oil – 250 g;
- Sugar - 200 g;
- Onions - 1.5 kg;
- Carrots - 0.5 kg;
- Vinegar 9% - 1 glass;
- Salt - 3 tbsp.
Cooking method:
- We select the fleshy, juicy fruits of bell peppers. Remove the stems and seeds and cut into strips (not too thin). Grind the onion into half rings, grate the carrots on a Korean grater, you can also grind them in a food processor;
- Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. Place on the stove and simmer the vegetables for about 30 minutes from the moment they boil. The fire should not be strong. Don't forget to stir;
- We wash the jars, pour boiling water over them, keep them in a hot oven until the moisture completely evaporates and put the lecho in them. Seal with boiled lids, turn over and leave until cool. Then we put it in a place to store the blanks. Pepper and tomato lecho is ready!
Bon appetit!
Video “Lecho recipe from Bulgarian lecho and tomato”
Good afternoon, friends! Another article from the “Winter Preparations” series.
Lecho made from bell peppers and tomatoes is a bright example of Hungarian cuisine. According to the classic recipe, this dish is prepared without vinegar, from just two ingredients: tomatoes and red or orange sweet peppers.
In Soviet times, Hungary supplied Globus jars with prepared vegetables, including lecho. Today, this beloved and popular dish in our country can be prepared at home and saved for the winter.
The lack of an exact recipe allows for a flight of culinary imagination and every housewife can use any available and budget vegetables: onions, carrots, zucchini, tomatoes, eggplants and beans. Tomatoes can be replaced with tomato paste, juice or sauce. Lecho can be prepared as a dietary lecho with onions and carrots, or for those who like it spicy with garlic.
The most delicious bell pepper lecho for the winter - you'll lick your fingers
A wonderful recipe for lecho for the winter! A bright, beautiful dish, extremely tasty.
For preparation, we take fresh, intact, thick-walled sweet bell peppers and fleshy, ripe tomatoes.
The opinion that you can use not quite “good” vegetables for salads is unacceptable; do not skimp on quality.
Ingredients:
- sweet pepper - 3 kg
- tomatoes - 1.5 kg
- tomato sauce - 0.5 l.
- salt - 1.5 tbsp. l.
- sugar - 10 tbsp. l.
- vinegar 9% - 1/2 tbsp.
- ground paprika - 1 tbsp. l.
Preparation:
Be sure to peel the tomatoes. We make notches on them, blanch in boiling water for 5-10 seconds, then in cold water. The skin will come off easily. Tomatoes can be replaced with tomato paste or homemade ketchup.
Let's put them through a meat grinder.
Peel the sweet pepper from seeds and cut into large slices.
Place the prepared ingredients in a bowl and boil for 15 minutes. Add 10 tablespoons of sugar (less possible) and salt. Boil for another 10 minutes.
Let's try! The combination of flavors is amazing, but one more small touch - add good tomato sauce, sweet paprika and vinegar. The first two ingredients will enhance the taste, and vinegar will add sourness and preserve the product. Boil for 5 minutes.
We put the hot lecho into pre-sterilized jars, roll up the lids, and turn them over. Cover with a blanket and leave until completely cool. Store in a cool, dark place.
This snack can be cooked in a slow cooker. If you are interested in the recipe, write in the comments.
Just look how delicious it looks. The combination of flavors makes it so finger licking delicious. Bon appetit!
Recipe for lecho with tomatoes, onions and bell peppers for the winter
Ingredients:
- sweet pepper - 1 kg
- tomatoes - 1/2 kg
- onions - 2 pcs.
- garlic - 5 cloves
- salt - to taste
- sugar - 100 gr.
- sunflower oil - 100 ml
- vinegar 9% - 50 ml
- ground black pepper - 1/2 tsp.
- ground dill seeds - 1/2 tsp.
- parsley - 1 bunch
Bulgarian lecho with tomatoes, carrots and onions for the winter
This is a very unusual cooking recipe. If the ratios of all ingredients and spices are observed, the appetizer turns out thick, beautiful and extremely tasty. “Like Grandma’s” is our family recipe, which my mother inherited and passed on to me.
It is important to choose the right vegetables. They should be ripe, fleshy, bright in color. Grind the ingredients into pieces of the same size, not too finely.
Ingredients:
- sweet pepper - 1 kg
- tomatoes - 1 kg
- carrots - 300 gr.
- onion - 300 gr.
- garlic - 3-4 cloves
- salt - to taste
- sugar - to taste
- allspice and black pepper - 10 peas
- bay leaf - 5-6 pcs.
- Sunflower oil - 150 gr.
- vinegar 9% - 1/2 tbsp.
Preparation:
We prepare the necessary vegetables. Cut the following: sweet pepper into classic medium strips, onion into half rings, garlic into quarters, carrot into thin strips, tomato into medium slices.
Place the chopped vegetable mixture, except garlic, in a large bowl.
Add salt, sugar, allspice and black peppercorns, bay leaf, ground paprika, sunflower oil.
Mix well. Cover the bowl with cling film and leave at room temperature for 4 hours. We stir periodically. Each ingredient has its own taste and aroma, and when we combine them, we get something amazing.
While the vegetables are brewing, prepare 0.650 gram jars. Sterilize in the oven at 160 degrees for 15 minutes.
Place the bowl on the stove, bring the vegetable mixture to a boil, add vinegar and garlic. Boil for 5 minutes, place in hot sterilized jars, seal, and cover with lids.
Sterilize in a saucepan with boiling water for 15 minutes, roll up. We wrap ourselves in a blanket. The sterilization process will continue until it cools completely.
A simple recipe for lecho with tomatoes, garlic and bell peppers
This is a wonderful and proven recipe that I have been preparing for many years. Lecho turns out thick, with an exquisite taste and noticeably outperforms other snacks. Try it, I'm sure you'll like it.
Ingredients:
- sweet pepper - 3 kg
- tomatoes - 1.5 kg
- garlic - 3-4 cloves
- salt - 1.5 tbsp. l.
- sugar - 10 tbsp. l.
- sunflower oil - 150-170 ml
- vinegar 9% - 1/2 tbsp.
The weight of the products is taken in their pure, purified form.
Preparation:
- Select ripe, fleshy tomatoes. Peel and cut into medium slices. Tomatoes can also be minced, but I prefer them in pieces.
- Cut off the stalk of the pepper, remove the core with the seeds, and chop into medium strips.
- Cut the garlic into thin slices.
- Place tomatoes and peppers in a bowl. Stir, bring to a boil and cook for 15 minutes.
- Add sugar, salt, garlic, sunflower oil.
- Boil for another 15 minutes.
- Add vinegar, boil for 2 minutes. The lecho is ready.
- Place hot into sterilized jars and cover with lids.
This appetizer goes great with boiled potatoes, pasta, rice, meat, or just a piece of soft bread. Bon appetit!
How to make lecho from bell pepper
We associate lecho with preparations for the winter. I want to offer you a recipe for surprisingly tasty lecho, in which nothing needs to be preserved. It can be eaten immediately after preparation.
Delicious lecho salad for the winter is a well-known dish that has been prepared for decades. But few people know that this dish can be both sweet and hot and spicy. The lecho salad recipe for the winter includes not only pepper and tomato. Skillful housewives add eggplants, zucchini and even rice to it. This makes the dish even more tasty and original.
This dish has a pleasant spiciness. An amazing combination of sweetness, hot spiciness and sourness make this salad exquisite and unusual. The pleasant garlic aroma gives it versatility.
You will need:
- 5 kg. sweet red peppercorns;
- 3 l. tomato juice;
- 1 kg. juicy carrots;
- a couple of hot peppercorns;
- half a two hundred gram glass of vinegar 9%;
- two hundred gram glass of butter;
- a quarter of a two hundred gram glass of salt;
- 100 gr. any greenery.
Pepper lecho salad for the winter:
- The seeds are extracted from each peppercorn. Then they are cut into approximately equal parts.
- Carrots must be washed, peeled and chopped on a regular grater.
- Hot peppercorns are finely chopped.
- All components, with the exception of only herbs and garlic, are laid out in a container suitable for subsequent cooking, covered with tomato juice and boiled for twenty minutes.
- Garlic is peeled from existing husks and crushed with a press.
- The greens are chopped as finely as possible.
- Garlic and herbs are added to the vegetable mixture, after which the entire dish is boiled for another ten minutes.
- While the cooking process is underway, you should prepare the container in which the preservation will actually take place. It must be washed and subjected to high-quality pasteurization.
- The prepared and still very hot lecho is placed into heat-treated jars and immediately rolled up.
How to make lecho salad for the winter
True lovers of culinary experiments will certainly try this preparation. An excellent combination of standard lecho ingredients combined with eggplants is no longer just a sauce, but an exquisite salad.
You will need:
- 3 kg. young eggplants;
- 1 kg. juicy carrots;
- 1 kg. sweet peppercorns;
- half kg. salad onions;
- a couple of heads of early garlic;
- one and a half two hundred gram glasses of sugar;
- a couple of tsp vinegar 9%;
- one and a half two hundred gram glasses of butter.
How to prepare salad for winter lecho:
- In order to rid eggplants of their characteristic bitterness, they should be soaked in generously salted water for a couple of hours, after which they are cut into miniature cubes.
- All the seeds are carefully removed from the pepper and then it is immediately cut into thin strips.
- Carrots are naturally washed, peeled and grated.
- The existing husk is removed from the onion and it is crushed into halves of rings.
- By analogy with onions, garlic is also peeled and then crushed with a press.
- All vegetables are transferred to a container suitable for cooking.
- In a container suitable for preparing the marinade, mix oil, vinegar, sugar and, of course, salt, and then boil.
- When hot, the marinade is transferred to the vegetables and the entire dish is boiled for about half an hour.
- While the lecho is boiling on its own, it is necessary to prepare the containers that are needed for the preservation itself. It is washed with soda and must be sterilized.
- Freshly prepared eggplant lecho is placed in thermally treated jars and transferred to a container filled with water for twenty minutes of pasteurization.
- Upon completion of this process, the jars are immediately rolled up.
Winter salad lecho with rice
Adding rice to lecho turns an ordinary snack into an excellent independent and satisfying dish, which is so pleasant to pamper yourself and your loved ones on a cold winter evening. The beauty is that you don’t even need to warm it up. Even when cold, this dish is amazingly tasty.
You will need:
- floor l. oils;
- 1 kg. salad onions;
- 1 kg. sweet peppercorns;
- 1 kg. juicy carrots;
- two hundred gram glass of sugar;
- a couple of st. l. salt;
- a couple of two-hundred-gram glasses of rice;
- 1 hot peppercorn.
Simple salad for winter lecho:
- The onion must be peeled and chopped into thin halves of rings.
- All the seeds are carefully removed from the pepper, and it is cut into thin strips.
- The carrots are washed, immediately peeled and cut into strips like peppers.
- Tomatoes are literally immersed in boiling water for seconds, after which the skin is simply removed. Only after that they are cut into tiny pieces.
- Prepared vegetables are placed in a container suitable for further cooking, salted and sprinkled with sugar, mixed with rice and butter, and then boiled for forty minutes.
- While the lecho is being prepared, attention should be paid to the container in which further preservation will be carried out. It is washed with soda and immediately subjected to the necessary sterilization.
- The finished product is placed in jars treated at high temperatures and transferred to a container filled with water, where they are subjected to fifteen-minute sterilization.
- After this, the jars are immediately rolled up.
- They should cool upside down and securely covered.
Tip: you can also include oil in this lecho. Literally half a glass of regular vegetable oil and this salad will be transformed beyond recognition. The rice will be more crumbly, and the dish itself will be more nutritious. But use only a product that is classified as refined. It has no odor, and accordingly it will not interrupt the exquisite aroma of peppers and tomatoes.
Zucchini lecho salad for the winter
This dish goes especially well with potatoes. Tender zucchini in vegetable filling turns out fabulously tasty. You will certainly like this salad, because its taste is so refined and unique.
You will need:
- a couple of kg. tomatoes;
- a couple of kg. sweet peppercorns;
- a couple of kg. young zucchini;
- half a two hundred gram glass of butter;
- a couple of st. l. Sahara;
- one and a half tbsp. l. salt.
Zucchini lecho salad for the winter:
- The tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is removed from them completely effortlessly. Peeled tomatoes are crushed in a regular meat grinder.
- The zucchini must be cleaned and then cut into tiny cubes.
- The seed capsule is removed from the sweet peppercorns and they are also cut into miniature cubes.
- In a container suitable for subsequent actions, the chopped vegetables are mixed, butter, sugar and, of course, salt are added to them.
- The lecho is boiled in its entirety for about half an hour.
- During this time, the containers necessary for high-quality canning are being prepared. It should be thoroughly washed and subjected to mandatory sterilization.
- Zucchini lecho is placed in heat-treated jars and rolled up instantly.
- The cooling process of jars with such lecho should be slowed down as much as possible so that they are additionally sterilized. That is why it is recommended to turn them over and wrap them up as securely as possible.
Tip: this dish turns out tender and even sweetish. To add piquancy and spiciness to it, you can add garlic and hot pepper. In this case, the dish will turn out even more aromatic and delicious. Only garlic must be added at the final stage of cooking so that it does not lose its characteristic aroma and taste.
Simple salads for the winter
There is essentially nothing special about this treatment. It can even be called classic. It differs only in the use of tomato paste instead of fresh tomatoes. Due to this, the workpiece is made much faster and easier. Of course, it is impossible to say that such a dish is healthier. But it is incredibly tasty, despite the ease of preparation.
You will need:
- 4 kg. sweet peppercorns;
- 4 two hundred gram glasses of tomato paste;
- 5 two hundred gram glasses of water;
- a couple of st. l. salt;
- two hundred gram glass of sugar;
- a couple of st. l. vinegar 9%;
- two hundred gram glass of butter.
How to prepare lecho salad for the winter:
- The first step is to prepare all the containers necessary for the full implementation of the conservation process. It needs to be washed with soda and subjected to mandatory pasteurization.
- An equally important stage is the preparation of the pepper itself. It must be washed and all the seeds carefully removed, after which it is cut into thin strips.
- Water is poured into a container suitable for all further manipulations and mixed with the paste.
- Butter, sugar and of course salt are added to the same mixture. All components are mixed with special care.
- Boil the tomato mixture and immediately add chopped pepper and boil for no more than a quarter of an hour.
- Finally, vinegar is added and the mixture is boiled for another couple of minutes.
- The finished lecho is transferred to already thermally treated jars and rolled up immediately.
Important! The time allocated for cooking pepper must be strictly observed. If you shorten it, it won’t be ready. And if you overdo it, it’s even worse - it will boil and lose its shape.
Lecho salad for the winter with onions is incredibly easy to prepare. The most difficult thing in this process, perhaps, is preparing the products. But you can easily deal with it too. The result, after so much effort, will certainly please you.
In addition, such blanks store incredibly well even in very warm rooms. The acid contained in tomatoes contributes greatly to this. It is thanks to them that many recipes exclude vinegar. And letcho cucumber salad for the winter turns out to be even more nutritious and healthy.
1. Bell pepper lecho
2. Lecho “Family”
3. Lecho with carrots
4. Lecho for the winter from peppers and beans
5. Lecho “Delicious”
6. Cucumber lecho
7. Eggplant lecho
This salad is one of the most popular varieties of home preservation: almost every housewife has a couple of recipes in her stash.
We provide you with a recipe for delicious lecho lecho. An appetizing salad with sweet peppers and carrots, or with onions and cucumbers, as well as vegetable caviar for the winter, will be an excellent side dish for most home-cooked meat dishes in the cold season.
1. Bell pepper lecho
You will need:
- 3 kg of tomatoes;
- 5 kg of sweet bell pepper;
- 0.5 kg of onions;
- 5-6 pcs. carrots;
- 0.5 tbsp. Sahara;
- 1 tbsp. spoon of salt;
- 1 tbsp. vegetable oil;
- 2 tbsp. spoons of vinegar essence;
- 3 tbsp. spoons of spicy tomato sauce.
Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, and stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place.
2. Lecho “Family”
You will need:
- 3 kg of tomatoes;
- 10 pods of large fleshy pepper;
- 10-15 large cloves of garlic;
- 1 tbsp. Sahara;
- 1 tbsp. spoon with salt on top;
- 1-3 pods of hot pepper or 1 teaspoon of ground pepper or.
Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or mince. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up.
3. Lecho with carrots
You will need:
- 500 g each of carrots, onions and sweet peppers;
- 2 kg of tomatoes;
- 1 tbsp. sunflower oil.
Peel and wash the vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat sunflower oil in a saucepan. Add the onion, simmer for 5 minutes, add the carrots and boil for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt the lecho and keep on low heat for a couple of minutes. Place in sterilized jars, seal tightly and wrap the jars in a “fur coat”.
4. Lecho for the winter from peppers and beans
You will need:
- 1 kg bell pepper;
- 2 kg of beans;
- 4 kg of tomatoes;
- 1 kg of onions and carrots;
- 1 glass of sugar;
- 3 tbsp. spoons of salt;
- 0.5 liters of sunflower oil;
- 3 pods of hot pepper;
- 6 large heads of garlic;
- 2 teaspoons 70% vinegar.
Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Also cut the washed tomatoes and peppers (with seeds and stalks removed) into cubes. Place the prepared beans, tomatoes, peppers and onions into the pan. Add salt, sugar and butter, stir. Place on the fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, place them in the pan. Pour in acetic acid and stir. Place the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.
5. Lecho “Delicious”
You will need:
Bell pepper lecho
- 2.5 kg of tomatoes;
- 1 kg bell pepper;
- 1 large onion;
- 4-5 cloves of garlic;
- 1 tbsp. spoon of salt;
- 2 tbsp. spoons of sugar;
- ½ teaspoon ground red pepper;
- 4-5 bay leaves;
- ¼ teaspoon ground allspice;
- 1 tbsp. spoon of table vinegar.
Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes until the foam completely disappears. To remove seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings. Place peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and add the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll it up.
6. Cucumber lecho
You will need:
- 1 kg of sweet pepper;
- 2.5 kg of tomatoes;
- 5 kg of cucumbers;
- head of garlic;
- 200 g sugar;
- 200 ml 6% vinegar;
- 200 ml refined sunflower oil;
- 3 tbsp. spoons with salt on top.
Mince the tomatoes and peppers, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers, cut into slices, into the mixture, boil and cook for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Place hot lecho in sterilized jars, roll up, wrap and leave until completely cool.
7. Eggplant lecho
You will need:
- 2.5 kg of eggplants;
- 1 kg of multi-colored bell peppers (red, yellow, green);
- 200 ml vegetable oil;
- 2 large heads of garlic;
- 3 liters of tomato juice (can be replaced with diluted tomato paste);
- 100 g 6% vinegar;
- hot pepper - optional;
- a small bunch of parsley and dill;
- 1 tbsp. spoon of salt;
- 0.5-1 tbsp. Sahara.
Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness. Pour vegetable oil into the pan and bring to a boil. Carefully pour in tomato juice, add sugar, salt, and vinegar.
After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool.
Lecho, the national Hungarian dish, was so liked by housewives in different countries and regions that it practically became one of the main preparations for the winter. Recipes were passed down from generation to generation, housewives made their own changes to the preparation of lecho, and as a result, today there are many different recipes for this simple and tasty dish. The traditional one includes lard fried in pork fat. The recipe surprises with its minimalism - a delicious side dish made exclusively from tomatoes and sweet peppers. The homemade lecho of Russian housewives is more varied; it may include products such as carrots, onions, eggplants, cucumbers or zucchini. Recipes for preparing lecho for the winter are easy to prepare and have many options. Almost every housewife has her own signature recipe for making lecho, which they happily share with all lovers of this dish.
For lovers of spicy cuisine - recipe for lecho with hot pepper
Take 4 tomatoes, 4 hot peppers, 10 sweet peppers, 2 medium onions, herbs and black pepper. Cut the pepper and onion into thin strips. Chop the hot pepper and place the vegetables in a deep frying pan. Pour 100 g of water into the vegetables and simmer for 10 minutes. Add tomatoes, cut into slices, salt, pepper and herbs. Stir and simmer. After half an hour, the dish can be served. This lecho is a good side dish for fried sausages, meat, and pasta.
Recipes for canning lecho
Lecho recipe with carrots
For 1 kg of carrots take:
- 3 kg bell pepper;
- 250 ml glass of vegetable oil;
- 1 liter of tomato paste;
- a glass of vinegar 6%;
- 1/4 kg sugar;
- 1 tablespoon salt.
Combine oil, vinegar and tomato paste in a saucepan and add salt and sugar. Bring to a boil. Add finely grated carrots and chopped bell peppers to the boiling marinade. Boil for 8 minutes, put the hot lecho into jars and roll up.
This is a very simple and quick way to prepare lecho. For 2 kg of pepper you will need:
- 800 g tomato paste;
- 5 tablespoons of sugar;
- 1 level tablespoon of salt.
Dilute the paste with an equal amount of water, add salt and sugar. Bring the resulting liquid to a boil. Add chopped pepper. Boil for 20 minutes, pour into jars and seal. The jars must be turned upside down and wrapped for a day.
Many housewives are interested in how to cook lecho with rice. You will need:
- 1 kg pepper;
- 3 kg tomato;
- 1 kg carrots;
- 1 kg of onion;
- 250 g glass of rice;
- 250 g sugar;
- 3 tablespoons salt;
- 0.5 liters of vegetable oil;
- 100 g vinegar.
Let's prepare the vegetables: chop the pepper, grate the carrots, and grind the tomatoes in a meat grinder. Mix rice, vegetables, oil, salt and sugar in a saucepan. Bring to a boil and cook for 50 minutes. At the end, add vinegar and roll into jars.
How to prepare lecho with beans for the winter?
For 1/2 kg of beans you will need:
- 1500 g sweet pepper;
- 3.5 kg tomato;
- 250 g vegetable oil;
- 3/4 cup vinegar 9%;
- 250 g sugar;
- 2 tablespoons salt.
Pre-soak the beans overnight. Boil until soft, adding a little salt. Make tomato juice from the tomatoes and bring to a boil. Add chopped pepper and boil for a quarter of an hour. Add butter, salt, sugar and beans to the lecho. Boil for 10 minutes and add vinegar. Cook for 5 minutes and roll up.
Bell pepper lecho recipe
For 3 kg of sweet bell pepper, take:
- 2.5 kg tomato;
- 1/2 cup vegetable oil;
- 1/2 cup vinegar 9%;
- 3 tbsp. l. Sahara;
- 2 tsp salt.
Mix butter, sugar, salt, vinegar and tomatoes minced in a meat grinder. Bring to a boil and add the pepper, cut into rings. Boil for 15 minutes, stirring, over low heat. Roll into jars.
Making eggplant lecho
A tasty and unusual lecho for the winter is perfect for the holiday table.
For 4 kg of eggplant, prepare the following ingredients: 
- 1 kg of sweet pepper;
- 1 kg carrots;
- 2 kg tomato;
- 10 cloves of garlic;
- 10 medium onions;
- 250 ml vinegar;
- 1/2 l vegetable oil;
- 250 g sugar;
- 4 tablespoons salt.
Wash the eggplants and chop them into cubes. Grate the carrots, cut the onions and peppers into half rings, chop the garlic, and grind the tomatoes in a meat grinder. Place the vegetables in an enamel pan. Add remaining ingredients. Bring to a boil. Boil at medium temperature for about an hour. Place in jars and roll up.
Zucchini lecho recipe
For 3 kg of zucchini you will need:
- 6 pieces of sweet pepper;
- 1 liter of tomato juice;
- 1 pod of hot pepper;
- 100 g garlic;
- 200 g vinegar;
- 2 tablespoons salt;
- 1 glass of sugar.
Grind sweet and bitter peppers with garlic in a meat grinder. Mix salt, sugar and vinegar with tomato juice and simmer for 10 minutes. Add diced zucchini. Cook for 20 minutes. Pour hot lecho into jars and roll up.
How to make lecho from cucumbers?
For such an original preparation for the winter you will need:
- 5 kg of cucumbers;
- 2.5 kg tomato;
- 1 kg bell pepper;
- 1 head of garlic;
- 200 g each of vegetable oil, 6% vinegar and sugar;
- 3 tablespoons salt.
Grind the tomatoes and peppers in a meat grinder, add the remaining ingredients except cucumbers. Boil for 15 minutes and add cucumbers, cut into rings. Cook for 10 minutes. Add chopped garlic and roll into jars.
A simple recipe for winter lecho
Dilute 1 kg of tomato puree in an equal amount of water, add 1 kg of chopped pepper, 1 tablespoon of salt and 2-3 tablespoons of sugar. Boil for 10 minutes. Place in liter jars, sterilize for half an hour and seal.
How to make pepper lecho without vinegar?
For 2.5 kg of sweet pepper, take:
- 0.5 kg of onion;
- 2 kg tomato;
- 20 g salt.
Cut peppers and tomatoes into slices. Finely chop the onion. Place the vegetables in an enamel pan. Add 3 tablespoons of water, salt, and you can add black pepper. Simmer for 10 minutes under the lid. Pour the lecho into liter jars so that the gravy covers the vegetables. Place the jars in boiling water for 3/4 hour and seal.
Here is another recipe for winter lecho without vinegar
- 3 kg tomato;
- 10 pcs. large sweet pepper;
- 250 g sugar;
- 5 cloves of garlic;
- 1 tablespoon salt.
Cut the pepper and 1.5 kg of tomato into strips. Add chopped garlic and cook for 10 minutes. Cut the remaining tomatoes and add with salt and sugar. Cook for another 10 minutes and roll up.
In conclusion, a traditional Russian recipe for lecho for the winter
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