Lecho from bell pepper for the winter - six of the most delicious recipes, you will lick your fingers. How to cook delicious lecho for the winter

Pepper lecho recipes are so diverse that you can easily find both spicy and sweet lecho, both pure vegetable lecho and meat lecho. Lecho from pepper and tomato can be more liquid or thicker - depending on the idea of ​​the hostess.

Pepper treat for the winter

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

As always, first peel the pepper, remove the seeds and cut into quarters. The same must be done with tomatoes. Onion cut into half rings. Then heat it up in a saucepan. vegetable oil, put the onion, wait until the onion becomes transparent, and add the tomatoes. The future pepper lecho should be salted and simmered for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Pour seasonings and bring to readiness (another 10 minutes).

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

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

General information

Under the name "lecho" have become very popular in our country recently. It happened in the early 90s, when the first jars with fragrant and very delicious snack. It should be noted that lecho is the national dish of the Hungarians.

Recipes for such preparations were passed down from generation to generation. However, each hostess brought her own changes to its preparation. As a result, today there are an unprecedented number of different ways to create this delicious and a simple dish. As for the traditional recipe for Hungarian lecho, it involves the use of bacon fried in a pan. If you want to use the Bulgarian way of cooking, then you should stick to minimalism. After all, the inhabitants of this state do very delicious lecho exclusively from sweet peppers and ripe tomatoes.

In our country, housewives prefer to make such preparations from many different vegetables. So, eggplants, carrots, cucumbers are often used, onion and even zucchini. It should also be noted that almost every Russian housewife has her own recipe for making this delicious snack.

Cooking a quick lecho from as a side dish

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

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

• ripe soft tomatoes - 4 pcs.;
• spicy pepper- 2 pods;
• large bulbs - 2 pcs.;
• fresh Bulgarian pepper - 10 pcs.;
• fresh greens (parsley, dill) - in a small bunch;
• black pepper and fine table salt - apply to taste.

Food processing

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

Heat treatment

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

Proper serving to the table

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

Preparing lecho for the winter

If you really like a spicy appetizer that you can open and serve at the table at any time of the year, then we recommend making it yourself. This will require:

• refined vegetable oil - 250 ml;
• fresh Bulgarian pepper - 3 kg;
• gruel from fresh tomatoes - 1 l;
• table vinegar 6% - 1 cup;
• fresh carrot medium size- 1 kg;
• granulated sugar- about 250 g;
• fine table salt - 2 tbsp. tablespoons (maybe a little more, to taste).

Preparation of ingredients

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

Cooking process

After processing all the ingredients, you should proceed to the direct cooking of lecho for the winter. This requires mixing table vinegar, vegetable oil and tomato puree in a deep saucepan, and then add granulated sugar and All ingredients must be mixed and brought to a boil. Next, put the chopped bell pepper and finely grated carrots into the dishes.

Final stage

After boiling the vegetables for about 10-14 minutes, you need to start laying them out in sterilized jars. Next, the container should be rolled up with lids, turned upside down and wrapped in a blanket. After the blanks have completely cooled, they need to be removed to the cellar. It is not recommended to open such an appetizer immediately. Indeed, to saturate the taste and aroma of spices, vegetables must be in closed about 1.5-2 months.

Lecho with tomato paste

If you don’t want to mess with fresh tomatoes, then you can make lecho preparations using the usual one. For this, we need:

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

Cooking process

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

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

Lecho with eggplant

Another favorite recipe for such a preparation is eggplant lecho. It gets thicker. To prepare it, we need:

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

Component processing

To prepare such a lecho, it is necessary to process all the purchased vegetables:

Cooking lecho on the stove

For self-preparation of lecho for the winter, you should take a large enameled basin, put tomato puree, refined vegetable oil, sugar and salt in it. Bringing the ingredients to a boil, you need to add bell peppers, onions, as well as eggplant and carrots to them. After mixing the products, they should be stewed at average temperature about 30-35 minutes. At the very end, grated garlic cloves must be laid out in the vegetable mass.

Testamentary stage

The finished lecho should be distributed in sterilized jars and rolled up immediately. Next, the containers must be turned upside down and left under the covers for a day. After that, the workpiece must be removed to the cellar. You can use it only after 1-1.5 months.

Lecho with cucumbers

Lecho with cucumbers is a fairly popular appetizer that can be safely served with dining table. It should be noted that hallmark Such a preparation-lecho is that during its use you feel how juicy and fragrant cucumbers crunch very tasty in your mouth.

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

Cooking delicious snack

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

We serve lecho to the table

After the lecho is ready, it must be distributed in sterilized containers, and then rolled up hermetically. Having withstood the workpiece in the cellar for about one and a half months, it can be safely served at the table. To do this, the appetizer must be put in a small bowl. You can use it with bread, and add it to various dishes as a fragrant sauce. For example, spaghetti is very tasty if you mix the finished hot product with lecho, and then immediately serve it to the table with sausage or sausage.

Bulgarian lecho is a traditional Hungarian dish (not Bulgarian, as is commonly believed), which preserves the taste, aroma and beneficial features sweet pepper. The hostesses supplement the appetizer with many ingredients, but the traditional Bulgarian lecho consists of directly bell peppers, tomatoes and spices.

Bulgarian lecho is prepared for the winter as a vegetable snack. The dish can be used as component main - in vegetable stew or in addition to spaghetti.

Classic lecho recipe

The recipe for traditional lecho is quite simple, and the result depends mainly on the quality of the products used.

• Bulgarian pepper should be ripe (in no case overripe), juicy and fleshy. The color of the vegetable does not matter, but green varieties are chosen less often - red sweet pepper is considered traditional.
• Tomatoes may be slightly soft, but not rotten. Too hard fruits are also not suitable.

To prepare a Hungarian vegetable dish, you will need:

• Tomatoes - 3 kg;
• Bulgarian pepper - 2 kg;
• Sugar - 70-80 g;
• Salt - 40 g;
• Allspice peas - 5 pcs.;
• Black peppercorns - 5 pcs.;
• Carnation - 4 pcs.;
• Apple cider vinegar (6%) - 1.5 tbsp. l.

After thoroughly washing the vegetables, adhere to the following recipe.

1. Cut off the stem of the bell pepper, remove the seeds, cut into large slices.
2. Grind the tomatoes with a blender, meat grinder or grater to a puree consistency. Place in a large heavy bottomed saucepan and bring to a boil. Boil for 15 minutes over low heat, removing the foam.
3. Add pepper to the tomato mass, bring to a boil. It may seem that there is too much pepper - after a while it will settle.
4. Add chopped pepper, salt and sugar, boil for 15 minutes. Check if the pepper is soft. 5 minutes before readiness, pour in the vinegar.
5. Pour into sterilized jars, roll up. Turn over and keep under the covers for about a day.

Interestingly, the Hungarian bell pepper lecho is served as a separate dish. After readiness, it is poured with stirring chicken eggs and then used with large quantity white bread.

In Europe, it is customary to add directly to lecho meat products- smoked meats, homemade sausage.

Non-traditional lecho recipes

Bulgarian lecho is also adapted for Russian cuisine. One of the less drastic departures from the classics is the addition of vegetable oil, onions and herbs.

You need:

• Tomatoes - 1 kg;
• Bulgarian pepper - 2 kg;
• Fresh herbs (cilantro, dill) - 2 bunches;
• Garlic - 8-10 cloves;
• Sunflower oil - 1 glass;
• Ground black pepper - 1 tsp;
• Sugar - 1 cup;
• Onion - 4 pcs.;
• Ground paprika - 1 tsp;
• Vinegar - 1 tbsp. l.;
• Salt to taste.

Prepare pepper according to traditional recipe. Then:

1. Onion cut into half rings. Pour it into the oil, heated in a thick-walled large saucepan.
2. Once the onion is translucent, add the chopped tomatoes. Salt, simmer for 15-20 minutes, stirring constantly.
3. Add pepper, simmer for 5 minutes under a closed lid. Open it, continue heat treatment, stirring, for another 10 minutes.
4. Place chopped garlic, sugar and vinegar, simmer for 20 minutes. In conclusion, add finely chopped greens, paprika and black pepper. After 10 minutes, the Bulgarian lecho for the winter will be ready for canning.

Cooking Tricks

Experienced housewives adopt lecho recipes with carrots, eggplant, zucchini or mushrooms. Regardless of the composition, they take into account some of the secrets of preparing Bulgarian lecho for the winter.

1. Close lecho in Bulgarian style in small jars, no more than 1 liter.
2. Cut the vegetables into approximately the same large pieces - the dish will have a more aesthetic appearance.
3. When following the vinegar recipe, use only an enamel pot that is free from cracks, chips, or other damage.

Having adopted the Hungarian recipe, you will saturate the winter table with vitamins and bright colors.

Bright and fragrant bell pepper lecho is a real delicacy. Cook for the winter with tomato paste, onions, carrots, tomatoes.

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

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

Wash the tomatoes and cut into slices, getting rid of the core and rotten barrels, if any. Pass them through a meat grinder or in a blender to a puree state. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Put on fire and cook for 5 minutes after boiling.

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

Onion cut into half rings. Peel the peppers and cut into cubes. Add in a saucepan with our lecho and cook everything together for 30 minutes.

In the meantime, the vegetable mass is being cooked, sterilize the jars and lids in any way convenient for you.

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

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

Very bright fragrant and incredibly delicious salad"lecho", practically does not know competition on winter table. Many people love it and of course try to stock up on it. healthy dish for the winter.

• Bulgarian 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 from it. Then we chop it into small pieces.

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

We put on medium heat, add salt, sugar and cook for about half an hour, while do not forget to stir occasionally.

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

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

Recipe 3: bell pepper lecho - Lick your fingers

Pepper treat for the winter, this delicious vegetable snack is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a kind of canned salad that came to us from Hungary and won success in many European countries.

From the article you will learn how to cook a delicious bell pepper lecho at home, its recipes are extremely simple.

This canned salad will decorate both everyday and festive table. plus it useful reserve vitamins for the whole year. Cook with pleasure!

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

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

We pass tomatoes through the meat grinder, about 2 kg, it should turn out 3 liters of finished tomato. It is better to choose fleshy 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 onion and pepper there.

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

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

We boil for another 15 minutes, pour into prepared jars and roll up. From this volume of preparation products, 6 jars of half a liter will be obtained. Banks, before being placed in it lecho, need to be sterilized.

For lecho, half-liter jars are best suited, 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 fleshy tomatoes.
• 2 tbsp salt.
• 100 grams of sugar.
• 2 tablespoons of vinegar.

Initially, you need to wash the peppers well to avoid the risk of infection. You can cut as you wish. As you like.

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

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

Pour into tomato puree required amount salt, granulated sugar, to taste, as well as refined sunflower oil. Spicy lovers can add hot peppers.

At the next stage, add pepper to the pan, mix and cook after boiling for about half an hour. The fire must be reduced to a minimum so that the pepper retains its crisp structure.

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. Put in a container, prepared lecho, in a hot state. Tighten with a key, turn over and set aside in a dark place. Salad can be stored in the apartment.

Recipe 5: bell pepper and carrot lecho (with photo)

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

We use homemade tomatoes, they have a thin skin, so we do not remove it. Wash all vegetables first. We clean onions and carrots.

Cut the tomatoes into large slices.

We took multi-colored peppers. We clean from the stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate carrots for Korean carrots. Well, if there is none, we rub it on a large ordinary grater. We also send carrots to tomatoes and peppers.

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

We put 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 and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.

We let the jars cool and send them to storage. In winter we get it, enjoy the smell of summer. Bon appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's cook lecho with tomato paste for the winter today, I propose to make it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. You can take pepper different colors, with yellow bell pepper it will turn out juicy, bright and beautiful, and, of course, delicious. Let's take a good tomato paste as a basis, ideally home-made tomato paste, but store-bought paste is also good. Lecho can be served at 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 they won't stand idle for sure.

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

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

Peel the Bulgarian pepper from seeds, remove the partitions. Rinse the peeled half of the pepper, cut the pepper into large pieces or cubes. Immediately transfer the sliced ​​\u200b\u200bto a saucepan with a tomato base.

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

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

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

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

Recipe 7: bell pepper and onion lecho (step by step)

For me, this is the most delicious lecho that you can think of. This juicy, tender and fragrant vegetable appetizer contains all the colors and tastes of a sunny summer. Meaty bell pepper, sweet carrot, spicy onion and rich tomato combine perfectly in this lecho, which we will prepare with you 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 (I have 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 - chop them anyway. From spices, you can also add a couple of cloves, but this is optional. By the way, although vinegar is used in this recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

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

But I was too lazy to collect it and then wash it, so I just punched slices of tomatoes with a submersible blender right in the pan (I have a capacity of 4 liters), in which lecho will be cooked for the winter. The result is literally 30 seconds, and you do not need to remove the skin.

Add to tomato puree (we can say that it is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a tender snack, not spicy at all. We put 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 take care of the rest of the vegetables. We clean onions and carrots - we will need 400 grams of both in a peeled form.

The onion can be cut arbitrarily, but I prefer the pieces to be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each one into plump quarter rings. Pour all the oil into the pan at once, warm it up and spread the chopped onion. Fry over medium heat, stirring, until translucent.

While the onion is fried, either chop the carrots on a coarse grater, or cut them into strips (thin sticks). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).

When the onion is half cooked 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 ourselves arbitrarily - it is in this lecho for the winter that I love it when the pepper is cut into thick sticks. In this form, pepper should be 1 kg (maybe a little more).

Well, the carrots with onions are ready - they are slightly reddened and smell pleasant (there is no longer a smell of raw onions).

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

We shift the fried vegetables into the tomato base along with the oil.

Put the pepper pieces in there.

Stir the contents of the pot, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer vegetables in tomato sauce for about 20 minutes. During this time, gently 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: in the process of stewing, they will release juice themselves and there will be much more liquid.

The readiness of the pepper is determined by its texture: the pulp should become almost soft, while the skin should in no case leave (then you have simply digested it). But the pepper should not crunch either - find golden mean personally for yourself. Before that, carrots and onions were already almost ready, 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. Just a couple more minutes to cook.

Lecho of peppers, tomatoes, carrots and onions is ready - we close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each hostess has her own favorite method, and 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 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. We lay out the boiling lecho in jars.

We close the lids with a typewriter or twist with screws. By the way, I am often asked if there is a difference between what kind of covers to use - screw or turnkey tin. There is no difference at all - what is at hand in this moment, then use it. Well, I hope you understand that threaded cans are also needed for screw ones?

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

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

I really hope that you will like such an appetizer for the winter and that you will also make it for your family year after year. Good luck preparing for the winter, friends, and bon appetit!

Recipe 8: Sweet Pepper Lecho with Onions and Carrots

The following recipe can hardly be called a classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this variant originated, but it is also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product at the exit. However, this variant is very successful in terms of flavor combinations and is therefore very popular.

• Bulgarian pepper - 1.5 kg
• Carrot - 1kg
• Tomatoes - 2 kg or tomato paste - 500 gr
• Onion - 4 pieces of medium size
• Sunflower oil - 150 ml
• Vinegar 70% - 1 tbsp
• Sugar - 7 tablespoons
• Salt - 1.5 tbsp

If you use tomatoes, then first of all you need to 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. At the same time, it is absolutely not necessary to peel off the skin, everything will be ground and you will have additional fiber in the lecho. If using tomato paste, then dilute and stir it in warm boiled water.

We cut the pepper into petals, carrots not into thick rings, but onion into half rings. No need to try to cut vegetables as small as possible, you are not cooking caviar. They should keep their shape after processing and not fall apart when it comes time to take them out of the can.

Pour the tomato paste (or the tomato juice you have) into a large saucepan and add sugar, salt and sunflower oil to it. Once again, mix everything well and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add pepper and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 things).

After that, cook lecho for another 10 minutes, stirring constantly.

After that, remove the pan from the heat and lay out the still hot mass in sterilized jars. We fill to the very top and close or roll up the jars. We turn them upside down and put them on the lid until they cool, wrapping them in a cotton towel.

The most convenient volume seems to me to be 0.5 liter cans. From the amount of ingredients that I gave at the beginning, you get 8 floors liter cans delicious homemade lecho with onions and carrots.