Red tomato lecho for the winter. Lecho with tomato paste for the winter

Honey treatment.

Ingredients:

• 1 kg bell pepper
• 100 g onions
• 500 ml tomato juice
• 20 ml 9% vinegar
• 80-90 g honey
• 40 ml vegetable oil

Cooking method:

To prepare lecho for the winter according to this recipe, you need to combine tomato juice, vegetable oil, honey, salt, and bring to a boil. Remove seeds from pepper and cut into 6-8 pieces. Cut the onion into half rings. Place vegetables in boiling tomato and simmer for 10 minutes. Then use a slotted spoon to place the vegetables into sterilized jars and pour over boiling tomatoes. Immediately roll up the jars, turn them over and wrap them until they cool.

Lecho is traditional.

Ingredients:

• 1 kg bell pepper
• 800 g tomatoes
• 50 ml vegetable oil
• 40 g sugar
• 15-20 g salt
• 15 ml 9% vinegar

Cooking method:

Before preparing lecho, you need to mince the tomatoes, add oil, salt, sugar, and bring to a boil. Place the pepper, cut into slices, into the boiling tomato and simmer covered for 20-25 minutes. Pour in vinegar. Homemade lecho prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until it cools.

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Ingredients:

• 2.5 kg bell pepper
• 1 kg onions
• 1 liter tomato juice
• 15 ml vegetable oil
• 10-15 g sugar
• 30 g salt
• 50 ml 9% vinegar

Cooking method:

For this simple lecho recipe, you need to add salt, sugar, vegetable oil to tomato juice, bring to a boil, cook for 10 minutes. Cut the bell pepper into 6-8 pieces, cut the onion into half rings. Place vegetables in boiling tomato juice and simmer for 20 minutes. Pour in vinegar, stir, simmer for 5-7 minutes. Place hot lecho in sterilized jars, roll up, turn over and wrap until cool.

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Ingredients:

• 1 kg bell pepper
• 1 kg tomatoes
• 100 g carrots
• 100 g onions
• 75 g sugar
• 20 g salt
• 70 ml vegetable oil
• 70 ml 9% vinegar
• allspice and black peppercorns to taste

Cooking method:

Cut the pepper into 4-6 parts. Cut the onion into half rings, grate the carrots. Grind the tomatoes using a blender and bring the mixture to a boil. Place carrots in the tomato mixture and simmer for 7-10 minutes. Add onion, bell pepper, butter, sugar, salt and spices, simmer over low heat for 10-15 minutes. Pour in vinegar and remove from heat. Place hot lecho, prepared at home, into sterilized jars, roll up, and wrap until cool.

Ingredients:

• 3 kg bell pepper
• 1 kg tomatoes
• 1 kg onions
• 50-70 g garlic
• 20 g fresh hot pepper
• 30 ml vegetable oil
• 30 ml 9% vinegar
• 150 g sugar
• 60 g salt

Cooking method:

Scald the tomatoes and remove the skin. Remove seeds from hot peppers. Pass the tomatoes, hot peppers and onions through a meat grinder and simmer over low heat for 15-20 minutes. Peel the bell pepper from seeds and stalks, cut into large strips, and place in the boiling tomato mixture. Add chopped garlic, sugar, salt, vegetable oil, vinegar, simmer over moderate heat for 20-30 minutes, stirring from time to time. Place hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2.5 kg tomatoes
• 1 kg bell pepper
• 100 -150 g onions
• 30 g garlic
• 50 ml lemon juice
• 50 -70 g sugar
• 30 - 40 g salt
• 2 bay leaves
• ground red and allspice to taste

Cooking method:

To prepare this homemade lecho, you need to chop the tomatoes, simmer under the lid until soft, then rub through a sieve and simmer a little over low heat. Peel the bell pepper from the stalk and seeds, cut into strips. Cut the onion into thin half rings. Place onion and pepper in tomato, add salt, sugar and spices, simmer covered for 10-15 minutes. Add the garlic and lemon juice passed through a press, bring the mixture to a boil and remove from heat. Place hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Look at the photos for the lecho recipes presented above:

Lecho with onions.

Ingredients:

• 1 kg tomatoes
• 1 kg bell pepper
• 500 g onions
• 15 g garlic
• 70 ml vegetable oil
• 20 ml 9% vinegar
• 30 g salt
• 50 g sugar
• 1 bay leaf
• black and allspice to taste

Cooking method:

Cut the pepper into strips, the onion into half rings. Grind the tomatoes and garlic using a meat grinder or blender. Combine all vegetables, add spices, salt, sugar, butter and place over medium heat. Bring to a boil, reduce heat and simmer covered for 30-40 minutes. Pour in vinegar, stir, remove from heat. Hot homemade lecho prepared for the winter should be placed in sterilized jars, rolled up, and wrapped until it cools.

Lecho made from fresh pepper without tomato.

Ingredients:

• 1 kg bell pepper
• 20 g sugar
• 20 g salt
• 20 ml vegetable oil
• 20 ml 9% vinegar
• ground black and allspice to taste

Cooking method:

Before preparing lecho at home, the pepper must be thoroughly washed, peeled, and cut into strips. Add the remaining ingredients, mix, leave for 1 -1.5 hours. Stir from time to time. Then place the peppers in sterilized jars, sealing with a spoon. Pour in the separated marinade. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 2.5 kg tomatoes
• 1.5 kg bell pepper
• 1 kg carrots
• 100 ml vegetable oil
• 50 g sugar
• 50 g salt
• garlic to taste

Cooking method:

For this simple recipe for winter lecho, tomatoes and carrots need to be minced, add vegetable oil and simmer over medium heat for 15-20 minutes. Cut the bell pepper into large strips, place in the tomato mass, add salt, sugar, pressed garlic, simmer for 15-20 minutes. Place hot lecho into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2.5 kg tomatoes
• 1 kg bell pepper
• 20 - 30 g garlic
• 20 -30 g salt
• 100 -150 g sugar
• 2-3 g of ground black
• allspice and hot pepper
• Bay leaf

Cooking method:

Chop the tomatoes, place in a saucepan, add salt, sugar, and simmer lightly over moderate heat. Cut the bell pepper into large cubes, place in the boiling tomato mixture, and simmer for 15 minutes. Add spices, chopped garlic, simmer for another 20 minutes, stirring from time to time. Remove bay leaf. Place hot homemade lecho into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2 kg tomatoes
• 1.5 kg bell pepper
• 1 kg zucchini
• 500 g onions
• 150 ml vegetable oil
• 40 ml 9% vinegar
• 100 g sugar
• 60 g salt

Cooking method:

Before preparing lecho for the winter, you need to chop the tomatoes using a blender or meat grinder, add vegetable oil, and bring to a boil. Remove seeds and stems from the pepper and cut into strips. Cut the zucchini into the same strips. Shred the bunch. Place vegetables in boiling tomato, add salt, sugar, simmer for 15 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot lecho into sterilized jars. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20 minutes. Then roll up and let cool.

Here you can see another selection of photos for winter lecho recipes:

Pepper lecho for the winter is the most popular preparation in many families, ours is no exception! When the lecho season approaches, you have to sift through a lot of recipes, for convenience, we have collected all the most successful options for preparing lecho, we hope you will appreciate it too!

1. Classic pepper lecho
2. Pepper and onion lecho
3. Pepper lecho - a classic of the genre
4. Pepper lecho with carrots, onions and garlic without vinegar
5. Pepper lecho and eggplant with garlic
6. Super-fast pepper lecho with tomato paste without oil and vinegar
7. Spicy pepper lecho with tomato paste
8. Grandma's simple pepper lecho
9. Thick pepper lecho without vinegar
10. Pepper and carrot lecho
11. Delicious lecho made from peppers and zucchini with onions
12. Quick treatment
13. Lecho with zucchini and peppers with apple cider vinegar
14. Spicy lecho with zucchini and lemon juice
15. Pepper and bean lecho
16. Lecho with pepper, eggplant and onion
17. Pepper lecho with cauliflower and garlic
18. Spicy pepper lecho with small whole onions
19. Delicious pepper lecho with carrots and onions without sterilization
20. Exquisite pepper lecho without vinegar with citric acid

+ 5 video recipes for making lecho

Pepper for the winter: 20 recipes for pepper lecho from our piggy bank

1.Classic pepper lecho

Product ratio:

• Tomatoes 3 kg
• Sweet pepper 3 kg
• Vegetable oil - 1 glass
• Salt - 2 tbsp. full spoons
• Granulated sugar - 1 cup
• Vinegar 9% - 0.5 cups

Preparation

Pass the tomatoes through a meat grinder (grind with a blender).
Cut the pepper into medium-sized pieces.
In one container, mix the resulting tomato, pepper pieces, salt, sugar, vinegar and vegetable oil.

Put on the fire, after boiling, cook the lecho for 30-40 minutes.

2. Pepper and onion lecho

• Bell pepper - 2 kg
• Tomatoes - 2 kg
• Onions - 1 kg
• Vegetable oil - 150 g
• Vinegar 9% - 3 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Salt - 2 teaspoons
• Black peppercorns - 1 teaspoon
• Allspice - 4 pcs
• Bay leaf - 2 pcs

Preparation

1. Rinse the tomatoes, grind in a meat grinder (shred with a blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
2. Mix everything, add sugar, salt, pepper, bay leaf and butter and simmer the whole mass over medium heat for an hour.
3. At the end of cooking, add vinegar, pour the finished lecho into jars and seal.
4. Turn over and wrap until cool.

3. Pepper lecho - a classic of the genre

Product ratio:

• Tomatoes 6 kg
• Sweet pepper 6 kg
• Vegetable oil - 2 cups
• Salt - 4 tbsp. full spoons
• Granulated sugar - 2 cup
• Vinegar 9% - 1 cup

Preparation

Grind the tomatoes in a blender.
Cut the pepper into pieces.
Mix the resulting tomato and pepper pieces.

After boiling, cook lecho over medium heat for 30 minutes.

30 minutes after boiling, add vinegar, vegetable oil, salt, sugar.

Pack the prepared lecho into hot prepared jars and seal. Turn over and wrap until cool

4. Original pepper lecho with carrots, onions and garlic without vinegar

Required ratio of products:

• Carrots 0.5 kg
• Sweet pepper 3 kg
• Tomatoes 3 kg
• 2 hot peppers
• Onion 3-4 heads
• Black pepper (ground)
• Hot pepper
• Salt - to taste
• Sugar - to taste
• Garlic 3-5 heads
• Basil

Preparation

Grind the pepper into the pieces you want (oblong or rings)
Chop the onion.
Grate the carrots on a coarse grater.

Pass the tomatoes through a juicer and boil the finished juice.
Add peppers, carrots, onions to the juice and boil for 20 minutes.
Add salt and sugar to taste.

Add chopped garlic, ground black pepper, hot, chopped basil.
Pour into sterilized jars.
Sterilize jars with lids for 10-15 minutes.

5. Pepper lecho and eggplant with garlic

Required Products

• 1 eggplant
• 1 carrot
• 3 kg tomato
• 8 pcs sweet peppers
• head of garlic
• Salt, sugar - to taste
• Vinegar 70% - 1 dessert spoon

Preparation

Chop the eggplant and simmer with refined vegetable oil for 10 minutes.

Grate the carrots on a coarse grater.

Grind the tomatoes into a meat grinder.

Chop the peppers, chop the garlic.
Cook for 35-40 minutes, add salt and sugar to taste. at the end of cooking, add vinegar, place in sterilized hot jars, roll up, turn over, cover, leave until cool

6. Super-fast pepper lecho with tomato paste without oil and vinegar

Required proportions of products

• 3 kg pepper
• 0.5 kg tomato paste
• 0.5 l water
• 1 tbsp. l. Sahara
• 1 tbsp. l. salt.

Preparation

Chop the pepper, combine all the ingredients, boil for 10 minutes, put into jars and sterilize for 10 minutes. Turn over and cover, leave to cool.

7. Spicy pepper lecho with tomato paste

Required Products

• 5 kg pepper,
• 1 tbsp sugar
• 1 glass of vinegar 9%,
• 1 cup vegetable oil
• 3 tbsp. salt,
• Can of tomato paste (800 g)
• 3-4 pods of hot pepper

Preparation

Combine all the ingredients, first chopping the pepper into the desired pieces,
boil for 15 minutes and put into jars, sterilize for 10-15 minutes and roll up.

8. Grandma’s simple pepper lecho

Required Products

Tomatoes 1.5 kg

Pepper 2 kg

Vegetable oil 0.5 cups

Vinegar 6% - 1.5 tablespoons

Preparation

Pass the tomatoes through a meat grinder. Boil the tomato until it boils, add pepper, salt, sugar to the boiling puree, cook for 20 minutes.

5 minutes before readiness, add oil and vinegar, roll up without sterilizing

9. Thick pepper lecho without vinegar

The proportions of tomatoes and peppers are arbitrary, much depends on the juiciness of both.

For each liter of tomato obtained:

• 2 tablespoons sugar
• 1 tablespoon salt

Pass the tomatoes through a juicer, boil the resulting juice by 2/3 and add the required proportions of salt and sugar to the resulting volume.

Add chopped pepper, boil for 15 minutes, place in prepared steamed jars and seal.

10. Pepper and carrot lecho

Required ratio of ingredients

• 3 kg tomatoes
• 150 ml vegetable oil
• 300 g carrots
• Sugar 5 tbsp. spoons
• Salt 1 tbsp. spoon
• Pepper 2 kg
• 4 tbsp. l. 5% vinegar

Preparation

Grind the pepper into desired pieces - cubes, straws.

Pass the tomatoes through a blender.

Simmer for 45 minutes, add vinegar 5 minutes before the end of cooking. Place into jars and roll up.

11. Delicious lecho made from peppers and zucchini with onions

Products

• 1.5 kg zucchini
• 6 pcs. sweet pepper
• 6 onions
• 1 kg tomatoes
• 2/3 tbsp. vegetable oil
• 2/3 tbsp. Sahara
• 0.5 tbsp 9% vinegar,
• 1 tbsp. salt.

Preparation

Chop the zucchini and pepper into strips.

Pass the tomatoes through a meat grinder, boil, add salt, sugar, vegetable oil, add zucchini to the boiling tomato - boil for 10 minutes, chopped onion - boil for another 10 minutes, then add pepper - and simmer for another 10 minutes, add vinegar, boil for another 5 minutes and roll up.

12. Quick treatment

For 3 liters of tomato

• 2 kg sweet pepper
• 2 cups sugar
• 2 cups vegetable oil
• 1 table. spoons of vinegar essence
• 1 table. spoons of salt.

Preparation

Boil the tomato.

Add sugar, butter, salt, chopped pepper.

Boil for 15 minutes. Add vinegar essence. Pour into scalded jars. Roll up.

13. Lecho with zucchini and peppers with apple cider vinegar

You will need:

• 2 kg tomatoes
• 1.5 kg sweet pepper
• 1.5 kg zucchini
• 0.5 cups sugar
• 1 cup vegetable oil
• 0.5 cups apple cider vinegar
• 2 tbsp. l. salt

Preparation:

Cut the pepper into strips.

Cut the zucchini into slices or strips.

Grind the tomatoes in a blender or pass through a meat grinder, put the tomato on the fire.

After boiling, add peppers and zucchini.

Add salt, sugar and vegetable oil. Cook for 10 minutes. Add vinegar and remove from heat. Place the finished lecho into sterilized jars, sterilize for 20 minutes, twist, turn over and leave until completely cooled.

14. Spicy lecho with zucchini and lemon juice

• 1 kg sweet pepper
• 1 kg zucchini
• 0.5 kg onions
• 4 cloves garlic
• 1 kg tomatoes
• 100 ml vegetable oil
• 1.5 tbsp. l. salt
• 1.5 tbsp. l. Sahara
• 70 ml lemon juice

Preparation

Cut the pepper into strips.

Cut the zucchini into slices, chop the onion and garlic as desired.

Peel the tomatoes and grind the pulp in a blender.

Fry the onion and garlic for 2 minutes in vegetable oil.

Add tomato puree and simmer all together for 3 minutes.

Add peppers, zucchini and simmer for another 3 minutes.

Add salt, sugar and cook for 15 minutes.

Then pour in lemon juice and keep on fire for 2 minutes.

Place the lecho into sterilized jars and roll up tightly.

15. Pepper and bean lecho

Required Products

• 0.5 kg beans
• 0.5 kg carrots
• 1 kg tomatoes
• 1 chili pepper
• 0.5 kg pepper
• 1 tbsp. l. salt
• 100 g sugar
• 1 head of garlic
• 150 ml vegetable oil
• 1 tbsp. l. vinegar essence

Preparation

Chop the tomatoes.

Grate the carrots.

Boil the beans. Cut the sweet pepper into strips, chop the garlic and chili pepper. Bring vegetable oil to a boil. Place prepared tomatoes, carrots, salt, sugar in it and cook for 25 minutes.

Then add beans, bell peppers, chili peppers and cook for 10 minutes. Add garlic, pour in essence, bring to a boil again. Place in sterilized jars and seal.

16. Lecho with pepper, eggplant and onion

Required Products

• 4 kg tomatoes
• 6 sweet peppers
• 2 eggplants
• 2 onions
• Salt, sugar to taste
• Vegetable oil for frying

Preparation

Cut the tomatoes into pieces.

Cut peppers, eggplants and onions into rings.

Combine tomatoes, onions, peppers and cook for 15 minutes. Add salt and sugar to taste. Cook for another 20 minutes.

Salt the eggplants and fry in vegetable oil until golden brown.

Combine everything and mix well. Place in sterilized jars, roll up, turn over and leave until cool.

17. Pepper lecho with cauliflower and garlic

Required ratio of products

• 2 kg cauliflower
• 300 g bell pepper
• 1.2 kg tomatoes
• 200 g sunflower oil
• 100 g sugar
• 2 tbsp. l. salt
• 2 heads of garlic
• 100 g 9% vinegar

Preparation

Pass the tomatoes through a meat grinder or chop with a blender.

Cut the pepper into strips. Chop garlic

Wash the cauliflower and divide into small florets.

Place tomatoes and pepper into strips in a saucepan, pour in sunflower oil, add sugar, salt and let the vegetables boil.

As soon as they boil, add vinegar, stir, and then add cauliflower florets and garlic to them. Cook everything for 30 minutes.

Place lecho in sterilized jars. Roll up the jars and turn them over.

18. Spicy pepper lecho with small whole onions

Required Products:

• 3 kg bell pepper
• 2 liters of tomato juice
• 1 kg small onions
• 2/3 cup sugar
• 2 tbsp. l. salt
• 2 bay leaves
• 1 tsp. ground coriander
• 10 black peppercorns
• 0.5 cups 6 percent vinegar
• 1 cup vegetable oil

Preparation

Pass the tomatoes through a juicer.

Peel the onion, wash it, leave it whole.

Cut the pepper into half rings.

Boil tomato juice. Add salt, sugar, vegetable oil, spices.

Add onion, boil for 3 minutes. Add pepper, boil for 15 minutes, add vinegar at the end.

Place the hot lecho into warm sterilized jars and roll up the lids. Turn over and wrap until cool.

19. Delicious pepper lecho with carrots and onions without sterilization

Required ratio of products:

• tomatoes – 3 kg;
• bell pepper – 3 kg;
• carrots – 1.5 kg;
• onion – 1.5 kg;
• caxap – 200 g;
• vinegar – 100 g;
• sunflower oil – 50 g;
• salt

Grind the tomatoes in a meat grinder or chop with a blender.

Bring the resulting mass to a boil.

Grate the carrots and chop the onion.

Place carrots and onions in boiling tomato puree, cook over low heat for 35 minutes.

Cut the sweet pepper into strips and add to the boiling tomato, also add vinegar, sugar, sunflower oil and salt to taste. Cook for another 10-15 minutes.

Place the hot vegetable mixture into prepared jars, cover with lids and roll up.

20. Exquisite pepper lecho without vinegar with citric acid

Required Products

• tomatoes 5 kg,
• peppers 3 kg
• cloves, black peppercorns
• olive oil
• citric acid - 1 teaspoon per 2 liters of mass.

Preparation

Tomatoes and peppers (!) must be peeled and seeds removed, cut into large pieces.

Mix and boil for 10 minutes.

Add salt and sugar. Pour in a spoonful of olive oil. Add citric acid. Boil for another 10 minutes.

Place spices at the bottom of sterilized jars.

Pour the lecho into jars and roll up.

Homemade pepper lecho - 5 video recipes

Now that supermarket shelves are replete with an assortment of jars of preserves, many housewives still continue to make their own preparations for the winter. And not without reason, because no matter how much the manufacturers promise us that their preserves are as tasty as home-made ones, still real home-made preserves, prepared by the housewife for the winter with love and care for loved ones, cannot even be compared with “store-bought” ones.

Cookbooks, the Internet and other sources offer a wide variety of recipes for winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and sealed in a bottle, to whole dishes: squash caviar, vegetable salads, adjika.

Many housewives prefer unusual, intricate recipes with which they can surprise loved ones and guests. One of these types of preserves that are prepared for the winter are salads and lecho.

Lecho is a tasty and very impressive dish that will perfectly diversify the winter table.

It is generally accepted that lecho is a recipe from Bulgarian cuisine. And most housewives associate it with a salad of sweet bell peppers of different colors, drenched in tomato sauce. But this is not entirely true: in fact, lecho is a dish of Hungarian cuisine. But it is prepared by housewives in different countries; it is especially loved in Europe. The recipes differ from each other: for example, Hungarian lecho contains not only vegetables, but also smoked meat; in Russia the recipe was adapted to those products that are more accessible to us: sweet peppers, carrots, onions, tomatoes; France has its own analogue of the dish - ratatouille.

Although lecho is indeed, to some extent, a salad, only its winter version. We will look at the most famous options for preparing this tasty and healthy salad.

Lecho recipes from all over the world

It should be noted that no matter what recipe for preparing lecho for the winter you choose, there is one nuance common to all recipes: immediately after the lecho is ready, it must be poured into pre-sterilized jars and rolled up. Therefore, it is advisable to either prepare the jars in advance or do it while the dish is being prepared. Then you need to wrap each jar until it cools completely. And now it’s time to familiarize yourself with the variety of lecho recipes for real housewives, which you can prepare for the winter.

Delicious lecho for the winter - a recipe that will lick your fingers

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 a separate dish or serve this lecho as a side dish, in any case you will lick your fingers.

Required set of ingredients:

• sweet peppers and tomatoes - each 2 kilograms
• sunflower oil - 150 gr
• sugar - 100 gr
• salt - 50 gr
• table vinegar - 2 tsp.

1. I clean the peppers from tails, seeds, partitions, and cut them into rings of about 1.5 cm.
2. I put the tomatoes through the food processor, they should turn out to be a homogeneous mass, and pour them into the pan. Add sugar, salt, pepper rings, vegetable oil, vinegar and mix well.
3. I put the saucepan on medium heat, cooking takes 30-40 minutes, stirring from bottom to top from time to time. The peppers will sink lower to the bottom of the pan as they cook.
4. I do not sterilize the jars, but burn them in the oven. Before burning, I wash the jars, dry them slightly, place them in a cold oven, turn the temperature up to 200 degrees, and leave them for 15 minutes. I think it’s faster this way, and it’s guaranteed that all sorts of microbes die.
5. I transfer the hot lecho into cooled jars, seal them with boiled lids, turn them over, and wrap them in something warm.

My tips

• In all recipes I indicate sweet peppers in their pure form, that is, already peeled, this means that you need to purchase or take your own grown ones by 300-400 grams more. The same applies to other vegetables; the unpeeled ones will require a little more.
• I always try to write on the jars the date of preparation and funny notes about what happened on that day. In winter, it’s great to remember this day when this preparation was prepared, and it’s so convenient.
• In winter, I often use lecho for preparing winter food - in borscht, soups, for meat, and lecho gravy will flavor any dish.
• The ideal lecho tastes sweetish, a little salty and slightly sour, so try and use your own measure, salt, sugar, vinegar.
• The signal that the lecho is ready is actually not the time indicated in the recipes, but the state of the pepper’s boiling; if it’s cooked, then our preparation is ready.
• Lecho is in many recipes, but in almost all of mine it is not sterilized, but sealed hot. Treat this moment responsibly - when pouring into containers, the stove must continue to work under the workpiece, maintain the boiling point when pouring into jars. The containers should not be underfilled; squeeze all the oxygen out of them. A well-filled jar should be rolled up immediately. If everything is done according to the rules, the blanks will not explode.
• A properly rolled pepper is not just a translation of food, it is truly a delicious dish, a wonderful side dish in winter, the gravy itself is very tasty, can be drunk, or can be used to prepare first and second courses.

Lecho in tomato juice for the winter

For this recipe, purchase your favorite tomato juice. I don’t use salt, because usually manufacturers salt the juice; you can add salt to your taste.

• favorite tomato juice - 2.5 liters
• sweet peppers - 2 kg
• sugar and sunflower oil - a glass each
• salt - 2 tbsp. l
• table vinegar, 9% - 1 tbsp.

1. Cut the peeled pepper into 4-6 large pieces.
2. Mix tomato juice with vegetable oil at the same time, add sugar, salt, vinegar, bring to a boil.
3. The first signs that the juice will boil have appeared, these are bubbles on its surface. Place the prepared pepper parts into the pan and boil for 40 minutes.
4. Place the hot mass in a sterilized container, roll it up, wrap it in a warm cloth, and keep it until completely cooled. Store refrigerated.

Lecho with tomato

• sweet pepper - 4 kg,
• tomatoes - 2 liters of ripe soft tomatoes,
• sugar - 2 cups without slides,
• vegetable oil - 180−200 g,
• vinegar 9% - 250 gr.

Make a tomato filling with the addition of sugar, oil and vinegar, add salt and boil. Place coarsely chopped peppers in it and boil for 40-45 minutes. Place in a clean container, pour in the filling in which the pepper was prepared, twist, and keep wrapped until cooled.

Tomato and pepper lecho with garlic "Generous Summer"

Prepare:

• sweet peppers and tomatoes - 1 kg each
• garlic cloves - 3 pcs.
• onions - 3 heads
• sunflower oil -70 gr
• Bay leaf
• salt - 1 tsp.
• black pepper - 3 peas
• sugar-75−80 gr
• table vinegar - 10 gr.

1. Chop the pepper, garlic and onion into thin strips.
2. Grind the tomatoes into a homogeneous mass using a blender (you can use a meat grinder).
3. Place everything in a saucepan, add water to cover all the vegetables, and place on the fire.
4. Salt, add bay leaf, pepper, sugar.
5. I don’t close the lid and simmer over low heat for about one hour.
6. Next, I pour vinegar, mix and pack it into clean jars, trying to fill it as full as possible so that there is no room for air. Air reduces the shelf life of the product.

Green tomato lecho for the winter - recipe

Required products:

• peppers, green tomatoes, onions - each 1 kg
• vegetable oil - 4-5 tbsp. l
• garlic cloves - 6 pcs.
• salt - 1 tbsp. l
• sugar - to taste (100 g)

1. Cut peeled vegetables into medium cubes - peppers, tomatoes, onions.
2. For 12-15 minutes, fry the onion until lightly browned, add pepper and green tomatoes to it, add salt and sugar.
3. After boiling the vegetable mass for 5 minutes, add chopped garlic. Cook vegetables for 20-25 minutes.
4. We don’t remove it from the stove, but immediately fill the jars with boiling lecho, close them with airtight lids, turn them over, and wait for them to cool.

Here is another lecho recipe, my recipe with my favorite homemade taste. It's very easy to prepare.

• I take tomatoes (3 kg), grind them with a meat grinder, and boil them for about 20 minutes over low heat. I cut into 1.5 kg strips. sweet peppers, add to the boiling mass, pour in 0.5 cups of sunflower oil, salt (2 tbsp.), add 200 g. sugar, continue cooking for about 20 minutes. At the end of cooking, I pour 0.5 cups of table vinegar into the canned food.

Bulgarian lecho - recipe

Required:

• red peppers, bell peppers - 3 kg
• tomatoes - 2 kg
• garlic - 2 small heads
• hot pepper - 1 pod
• greens (dill, parsley) - each bunch
• vegetable oil - 250 gr
• vinegar 6% - 125 gr
• sugar - 4 tbsp. with a small slide
• salt - 1.5 tbsp. l.

Shred the bell peppers into long pieces.

Mince the garlic, hot peppers, tomatoes using a meat grinder, and chop the greens with a knife. By the way, it’s great to take greens for preparing any kind of lecho. Now, there is enough parsley and dill, their price is low, and in winter the greens are worth their weight in gold, and besides, they are so useful in the cold season.

Combine all components at once, pour in a mixture made from oil, vinegar, salt, sugar, and boil for 30-35 minutes. Place hot in glass containers and screw.

You need to take 5 kg. ripe tomatoes - 3 kg. peppers, cut into strips, apples and carrots 1 kg, 0.4 kg. hot capsicum, garlic if preferred, sunflower oil.

• Grind the vegetables, with the exception of sweet peppers, in a meat grinder, mix and add to the peppers, chopped into strips, add salt to taste, add oil, boil for 50 minutes, place in containers, screw. You can leave the sweet peppers uncut and pass them along with all the ingredients; what comes out is not lecho, but a spicy seasoning.

• tomatoes - 2.5 kg
• peppers - 1.5 kg
• carrots - 0.6 kg
• sugar, vegetable oil - every ½ cup
• salt - 30 g
• table vinegar-100 gr

Grind the tomatoes with a food processor (meat grinder), chop the peppers into strips, grate the carrots on a large-mesh grater, combine together, boil for about an hour, twist immediately until they cool down.

Products: 3 kg. tomatoes, 1 kg each; carrots, onions, 2 kg. peppers

• Cut the onions, tomatoes, peeled peppers into strips, chop the carrots on a coarse grater, mix, pour in a mixture consisting of 1 faceted glass of sugar, 1.5 tbsp. salt, 1.5 tbsp. sunflower oil, 1.5 tbsp. table vinegar, boil for 20 minutes. Straight from the heat, place them in containers while still hot and screw them in. Yield: 11 0.5 liter jars.

You will need 5 kg. peppers, 3 kg. tomatoes, 1 kg. onions, 50 gr. salt, 10 tbsp. sugar, 10 allspice peas, 10 pcs. carnations.

• Grind the tomatoes with a meat grinder, 30 minutes. Boil them down.
• Cut the pepper into long strips.
• Fry the onion chopped into half rings.
• Salt the boiled tomatoes, add sugar, add strips of peppers, and boil for 30 minutes. At the end of cooking, add fried onions. Place the lecho while boiling and screw it on immediately.

Cut peeled sweet peppers into slices.

• Then take tomato paste and dilute it with water in a 1:1 ratio. For every kg. take 1 kg of tomato paste. chopped pepper, 50 gr. sugar, 30 gr. salt, cook for 10 minutes. The not cooled, boiling mixture is packaged in jars, sterilized for 0.5 liters - 25 minutes, liter - 35 minutes.

On store shelves you can admire jars with beautiful labels, but sometimes you wonder if homemade preparations are necessary? As I grew older, I realized that preparing lecho at home for the winter is not a whim at all. This winter preserve can be a decoration for any table because it is natural. Especially if the preparations are rolled using gentle methods, with a minimum of sugar and vinegar, without long heat treatment, and this applies not only to lecho.

Classic lecho recipe - Hungarian

Ingredients:

• Green sweet pepper - 1.4 - 1.5 kg.
• Onion - 2 heads.
• Tomatoes - 600 g.
• Pork fat - 80 g.
• Smoked bacon - 50 g.
• Paprika - 5 g.
• Salt - to taste.

Preparation:

Peel the pepper and cut lengthwise into 8 pieces.

Peel the tomatoes and cut into quarters.

Cut the onion into half rings.

Cut the bacon into small cubes and fry it in fat until transparent (it’s more convenient to do this in a saucepan).

Add onion to the bacon. When it turns golden, add paprika, tomatoes, pepper, and salt.

Simmer over high heat until some of the liquid evaporates, stirring occasionally. Cover with a lid, keep the heat low and simmer until done.

The most common winter lecho recipe is Bulgarian lecho.

Products:

• Bell peppers of different colors - 1 kg.
• Tomato puree - 1 kg.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.

Preparation:

Chop the pepper.

Make a puree from fresh tomatoes: grind them in a blender or through a meat grinder, and then boil the mixture 2-3 times.

Add salt, sugar and pepper. Cook for about 30 minutes, stirring occasionally.

Lecho without vinegar - a quick salad recipe

Ingredients:

• Pepper - 2 kg.
• Tomatoes - 3 kg (or tomato juice - 2 l).
• Carrots - 2 pcs. (large).
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Cloves - 10 pcs.
• Hot pepper - 2-3 pods.
• Garlic - 300 g.
• Allspice - 10 peas.

Preparation:

Cut the pepper into strips, grate the carrots on a coarse grater.

Remove the skins from the tomatoes, grind with a blender or through a meat grinder until pureed.

Mix everything, add spices and bring to a boil. Once it boils, cook for about 10 minutes.

Russian version of the lecho recipe

• Pepper - 2.5 kg.
• Tomato juice - 1 l.
• Carrots - 500 g.
• Salt - 1 tbsp. l.
• Sugar - 0.5 cups.
• Vegetable oil - 0.5 cups.
• Water - 0.5 cups.
• Vinegar 70% - 1 tsp.
• Bay leaf, allspice, to taste.

Preparation:

Mix tomato juice with spices and boil for about 10 minutes, then add bay leaf and sweet peas, cook for another 10 minutes.

Cut the peppers and carrots into cubes, as for a salad, and add to tomato juice and spices and simmer for another 10 minutes.

Original lecho recipes

Lecho "Ogonyok"

Ingredients:

• Bell pepper - 1.5 kg.
• Tomatoes - 2.5 kg.
• Onion - 1 pc.
• Garlic - 30 g.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Ground red pepper - 0.5 tsp.
• Allspice ground - 0.5 tsp.
• Vinegar 70% - 1 tsp.
• Bay leaf - 4-5 pcs.

Preparation:

Chop the tomatoes and boil for 10 minutes (until foam appears). Rub the mixture through a sieve to remove the seeds.

Cut the onion into half rings, as for a salad, and the pepper into strips, mix the vegetables with tomato puree.

Add all the spices and simmer over low heat until the pepper softens.

Chop the garlic and add to the vegetables. Pour in 5 tbsp. l. vegetable oil. Remove the bay leaf.

Bring the mixture to a boil, immediately pour in the vinegar, stir and remove from heat.

Lecho recipe “Yummy”

Products:

• Red bell pepper - 3 kg.
• Green pepper - 1 kg.
• Tomatoes - 3 kg.
• Vinegar 9% - 0.5 cups.
• Sugar - 2-4 tbsp. l.
• Salt - 2 tbsp. l.

How to cook:

Grind the tomatoes until pureed.

Cut the pepper into strips or cubes, as for a salad. Add it along with the spices to the tomato puree.

Mix everything and bring to a boil. Cook for another 30 minutes.

“Original” step-by-step recipe for lecho

Ingredients:

• Pepper - 5 kg.
• Tomatoes - 4 kg.
• Vegetable oil - 1 cup.
• Sugar - 1 glass.
• Vinegar 9% - 2 tbsp. l.

Preparation:

Grind the tomatoes. Cut the pepper into strips.

Pour the tomato puree into a saucepan and put on fire. Add salt and sugar to the mixture and bring everything to a boil.

After boiling, add pepper and oil, bring to a boil again and cook for another 30 minutes over medium heat.

Remove from heat, pour vinegar into the pan. Now the lecho is ready.

An unusual and tasty recipe: honey lecho

The “highlight” of the dish lies in the marinade, which gives this dish an unforgettable taste.

• Sweet pepper - 5 kg.
• Onions - 6-7 pcs.
• Tomato juice - 2 tbsp. l.
• Vinegar - 100 ml.
• Honey - 5-6 tbsp. l.
• Sugar - 1 glass.
• Salt - 100 g.
• Hot pepper - 1 pc.
• Vegetable oil - 200 g.

How to cook:

Cut the pepper into strips (can be into 4 parts). Cut the onion into rings, as for a salad.

Prepare the marinade: mix tomatoes, vinegar, honey, hot pepper, salt, sugar, vegetable oil and put on fire. Boil.

Place the vegetables in the boiling marinade and cook for 10 minutes without stirring.

The lecho is ready. Now you can put it in pre-sterilized jars, fill it with hot marinade and roll it up.

Simple lecho recipes for beginners

The simplest recipe: “lazy” lecho

Ingredients:

• Bell pepper - 1 kg.
• Tomatoes - 3 kg.
• Sugar - 1 glass.
• Salt - 2 tbsp. l.
• Garlic - 3 cloves.
• Vinegar 9% - 2-3 tbsp. l.

Preparation:

Prepare the peppers as usual, add 1.5 kg of tomatoes to it and place in a saucepan. You can add 1 glass of water if the tomatoes are not juicy. Put on fire.

Bring to a boil and cook over very low heat for 10 minutes, stirring constantly.

Cut the second part of the tomatoes into cubes and add to the rest of the vegetables. Mix.

Then add sugar and salt and cook for 25 minutes.

Add crushed garlic and vinegar. Cook for another 5 minutes.

Hungarian lecho: simplified version

Products:

• Pepper - 3 kg.
• Tomatoes - 4 kg.
• Onion - 3 kg.
• Ground red pepper, salt to taste.
• Ground paprika - 1 tbsp. l.
• Vegetable oil for frying.

How to cook:

Prepare vegetables as usual.

Fry the onion in vegetable oil until transparent, remove from heat and add paprika and 1 tbsp. l. water.

Then put it on the fire again for 5 minutes and simmer with pepper over medium heat for 10 minutes.

Add the tomatoes and simmer for another 5-10 minutes, stirring so that the vegetables do not burn.

Turn the heat to minimum, salt the vegetables, add spices and simmer for 10 minutes, covering with a lid.

How to serve lecho

This dish can be served as a whole dish or as a side dish.

In Hungary, it is eaten as a separate dish by stirring eggs in it. This is quite reasonable, since Hungarian lecso usually contains meat products. In Germany, it is served as a side dish for fried sausages, sausages or grilled meat. And in Russia - as a salad with porridge, mashed potatoes or meat. Lecho goes well with rice, buckwheat, wheat porridge, as well as boiled potatoes and french fries. This type of preservation will enhance and enrich the taste of any main dish.

In any case, lecho is a very tasty dish. And its bright appearance will definitely increase your mood and appetite. In addition, it contains vitamins, in particular vitamin C, beta-carotene, and potassium, which are rich in vegetables that make up lecho. But in winter it is very important to eat as many vegetables as possible in order to compensate for the lack of essential vitamins. Home canning is a great help in this matter.

Sokolova Svetlana

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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.

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.

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

Servings: 50

• Bulgarian pepper 2 kg
• tomato 1 kg
• bulb onions 4 things
• dill 2 bundles
• garlic 10 tooth
• sunflower oil 100 ml
• sugar 150 g
• vinegar 1 tbsp. l.
• paprika 1 tsp.
• ground black pepper 1 tsp.
• salt 1 tsp.

Per serving

Calories: 33 kcal

Proteins: 1.1 g

Fats: 0.8 g

Carbohydrates: 5.5 g

1 hour. 20 minutes. Video recipe Print

Prepare tomatoes and bell peppers. Rinse each vegetable with water, peel and cut into quarters. Cut the peeled onion into half rings.

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.

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.

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.

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.

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.

How to cook:

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 recommend using 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 buckwheat porridge.

How to properly store lecho

Many people can preserve vegetables and fruits for the winter. And every housewife understands that preparing and serving an appetizer is half the battle. You still have to take care of the proper storage of the preserved food, otherwise “exploded” cans of lecho cannot be avoided.

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.

Caring housewives are interested in whether it is possible to store preserved food at home without resorting to a basement or cellar. And not every family has such an opportunity. Yes, they are not needed. Snacks prepared for the winter can be successfully stored in an apartment, provided that the right place for the jars is selected and an optimal climate is created.

• Before sending the preserves for the winter, make sure the jars are sealed. To do this, turn each container upside down and wait. Products are stored for a long time only in well-sealed containers.
• Store homemade lecho in a dark place. Keep the snack away from sunlight. Storing zakatka in the sun is fraught with deterioration in taste, rapid spoilage and champagne effect.
• If during storage the contents of the jar become foamy, moldy or suspiciously stained, throw away the snack. It’s not worth risking your health over conservation.

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.

Compliance with the preparation technology in combination with proper storage makes it possible to enjoy the incredible taste of homemade lecho throughout the year. Each jar of snack stands silently on the shelf, waiting for the moment when caring owners decide to diversify the diet with another portion of goodness.