We need: 1 tbsp = 250 ml
- 2 kg tomatoes, net weight
- 2.5 kg sweet bell peppers
- 0.5 tbsp. vegetable oil
- 0.5 tbsp. Sahara
- 1 tbsp. with a heap of salt
- 30 pcs black peppercorns
- 1 tbsp. vinegar 9%
Preparation:
1. Wash the tomatoes, remove the stems, cut out spoiled areas and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin before doing this.
2. Place a saucepan with twisted tomatoes on the fire, add sugar, salt, stirring, cook until it boils for 15-20 minutes.
3. Peel the bell pepper from seeds and cut into pieces to suit your taste: squares, slices, strips. Place in tomato sauce and boil (after boiling) for 20 minutes, then add peppercorns and vinegar, stir, boil for 5 minutes.
4. Place lecho in sterilized jars and roll up the lids. Upside down and covered , leave to cool.
Kuban lecho with garlic
We need:
- 2 cans of 380 grams of tomato paste
- 300 g garlic
- 5 kg bell pepper
- 250 g sugar
- 300 g vegetable oil
- 100 g salt
- 1 bundle parsley
- 200 g 6% vinegar
Preparation:
1.Dilute tomato paste in 0.7 liters of water and put on fire.
2. Peel and chop the garlic as desired, and put it in the tomato.
3. Add sugar, salt, vegetable oil to the tomato, stir and bring to a boil.
4. Chop the parsley and add to the mixture.
5. Peel the bell pepper and cut it into slices, and when the tomato mixture boils, throw it in. Pour vinegar into the mixture and cook for 20 minutes until the pepper becomes soft , but it won't boil.
6. Pack into sterilized jars, roll up and cover warm until cooled.
Delicious lecho for the winter, proven recipe
We need:
- 2 kg tomato
- 3 kg sweet pepper
- 10-12 pcs. onions
- 1 tbsp. vegetable oil
- 1 tbsp. Sahara
- 100 ml 9% table vinegar
- salt to taste
Preparation:
1. Prepare the jars: wash and put in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.
2. We pass the tomatoes through a meat grinder (with or without skin), season with sugar, salt, vegetable oil, mix and put on fire to heat up.
3. Peel the onion and cut it as desired: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil and cook for 1-2 minutes.
4. Peel and cut the pepper into strips and add to the tomato mass. Boil for 15 minutes, the pepper should be soft. Add vinegar and stir.
5. Transfer to jars and roll up.
Real lecho in Hungarian
1st option
We need:
- 3 kg sweet bell peppers
- 1 kg tomatoes
- 3-4 carrots
- 4 onions
- 1 head of garlic
- 50 g pork lard
- 1 tbsp. dried paprika
- 3 tbsp. white wine vinegar, peppercorns)
- 2 tbsp. salt, with a slide
- 2 tbsp. sugar, to taste
- 1 bunch of greens
- 1-2 pcs bay leaf
Preparation:
1. Peel the onion and chop it into rings.
2. Cut the lard into cubes and fry until cracklings are formed, and fry the onion in this fat until transparent.
3. Peel and cut the carrots into circles, mix with paprika.
4. Wash the peppers, remove seeds and cut into strips 1 cm thick.
5. Scald the tomatoes with boiling water, remove the skin and place with the rest of the vegetables in a saucepan, simmer over low heat for 30 minutes.
6. Peel the garlic and pass through a press, place it in a saucepan with the peppers.
7. Add wine vinegar, salt, sugar to this, stir, add bay leaf and simmer under the lid for 9 minutes. We taste what is missing, salt and sugar, add. Decorate the finished lecho with greens. The lecho can be eaten immediately, or you can boil it for another 5 minutes, with herbs and roll it into jars.
2nd option
We need: 1 tbsp = 200 ml)
- 1 liter of water
- 200 g vegetable oil
- 200 g 9% vinegar
- 2 tbsp. salt
- 5-6 tbsp sugar or 5-6 tbsp. with a pile of honey
- 1 head of garlic
- 20-30 peppercorns
- 4 kg peeled pepper
Preparation:
1. Cut the pepper into slices or squares.
2. Pour water, vegetable oil, vinegar, salt, garlic cloves, allspice into a saucepan, stir, season with honey and bring to a boil.
3. Place pepper into a boiling solution in portions, in three batches, first the first batch, bring to readiness, remove to a bowl and add another portion, and so on. After this, put all the portions back into the pan with the syrup and simmer, covered, until the pepper is translucent for 10 minutes.
4. Pack into jars and roll up.
Lecho “Pepper”
We need:
- 2.5 kg tomatoes
- 1 kg sweet pepper
- 1 piece of onion
- 1.5 tsp. salt
- 2 tbsp. Sahara
- 3-4 pcs bay leaves
- 3-4 pcs garlic cloves
- 1 piece hot pepper
- 0.5 tbsp. vinegar 9%
- 3 tbsp. unrefined vegetable oil
Preparation:
1.Pass the tomatoes through a meat grinder and put on fire. When it boils, boil for 15 minutes.
2. Finely chop the peeled pepper into slices, the onion into half rings, the garlic into slices, and chop the hot pepper.
3. Place pepper, onion, and garlic into the tomato mass. Add salt, sugar, hot pepper and bay leaf. Bring to a boil, remove the bay leaf, add vegetable oil and vinegar. Mix everything and put it in jars , roll up.
Lecho according to a recipe from my grandmother’s piggy bank
1st option
We need: for 15 pieces 700 g jars
- 5 kg tomato
- 3 kg sweet, green and red peppers
- 2 kg onions
- 2 kg carrots
- 2-3 starts of parsley
- 200 g sugar
- 200 g vegetable oil
- 100 g vinegar 9%
- salt to taste
Preparation:
1. Tomatoes and greens, cut finely, carrots into slices, other vegetables into strips.
2. Place on the fire and boil for 20 minutes, then pack into jars and roll up.
2nd option
We need:
- 2 kg tomato
- 1 tbsp. vegetable oil
- 1 tbsp. Sahara
- 2 tbsp. salt
- 5 large carrots
- 1 tsp acetic or citric acid
Preparation:
1.Pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, place on the stove, while stirring, bring to a boil.
2. Grate the carrots on a coarse grater and add them to the tomato mixture, boil for 15 minutes.
3. Peel the pepper from seeds and throw it into the tomato, boil for 15 minutes.
4. 5 minutes before the end of cooking, add acetic or citric acid. Transfer to jars and seal tightly.
Bulgarian lecho from home recipes
We need:
- 2.5 kg bell peppers
- 2-3 pieces of hot pepper
- 1 tbsp. water
- 1 tbsp. vinegar essence (diluted)
- 2 liters of tomato juice
- 1/2 tbsp. vegetable oil
- 2 tbsp. salt
- 150 g sugar
Preparation:
1. Peel the pepper from seeds and cut it as desired as you like.
2. Finely chop the bitter pepper.
3. We dilute the vinegar essence with water.
4. Pour tomato juice into a saucepan and put on fire. Add lean butter, salt, sugar to it, bring to a boil and cook for 10 minutes.
5. Add chopped bell and bitter peppers here, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, add vinegar essence and stir.
6. Transfer the finished lecho into jars and roll up.
Bon appetit!
1. Wash the tomatoes, cut into 2–4 parts, cut out the stem. Grind the tomatoes in a blender. If you don’t have this kitchen device, then pass it through a meat grinder.
2. We take about 2.4–2.5 kg of bell pepper (preferably small), after you wash it, remove the green tail and cut out the seed box, then there will be just 2 kg of it. Cut the pepper into pieces convenient for you. According to the classics, cut into slices into 4-5 pieces.
3. Pour the crushed tomatoes into a large saucepan for cooking lecho and add vegetable oil (1/2 cup), sugar (1/2 cup) and salt (1 heaped tablespoon). It is better to take less sugar than the norm indicated by me, although... it depends on you. Mix everything and bring to a boil.
4. Add chopped peppers to boiled tomatoes and continue cooking for ~30 minutes. Stir frequently. Finally, pour in 3 tablespoons of vinegar, stir and set aside from the heat. Vinegar is added at the very end of cooking so that it does not evaporate.
5. Jars with lids must be sterilized. I sterilize jars in a kettle. Roll up the still hot pepper and tomato lecho and place it upside down in a blanket to cool completely. Every other day you can take it to the basement or other cool place. Lecho salad can be stored for 1 to 2 years!
Bon appetit!
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. “Culinary Eden” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!
Ingredients:
1.4 kg green sweet pepper,
600 g tomatoes,
2 onions,
80 g pork fat,
50 smoked bacon,
5 g paprika,
salt to taste.
Preparation:
Peel the green pepper pods and cut lengthwise into 8 pieces. Place the tomatoes in boiling water for a few seconds, then in ice water, peel them and cut into quarters. Cut the onion into half rings. Put the fat in a saucepan and fry the bacon, cut into small cubes, until transparent, add the onion and brown until golden brown. Add paprika, stir and place chopped tomatoes and peppers in the pan. Add salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce heat. Simmer until done.
This is the same recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But this lecho recipe is not very suitable as a preparation for the winter, unless you take a chance and sterilize the jars for half an hour. Among culinary specialists, the most common recipe is Bulgarian lecho and many of its variations.
Bulgarian lecho (without vinegar)
Ingredients:
1 kg sweet pepper,
1 kg tomato puree,
2 tbsp. Sahara,
1 tbsp. salt.
Preparation:
Cut multi-colored peppers lengthwise into wide strips or squares. Boil fresh tomato puree (passed through a meat grinder or chopped in a blender) by 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring. Roll into sterilized jars.
Ingredients:
4 kg tomatoes,
5 kg pepper,
1 stack Sahara,
2 tbsp. salt,
2 tbsp. 9% vinegar.
Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, place in sterilized jars and seal.
Ingredients:
2 kg pepper,
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp. salt,
3 tbsp. Sahara,
10 cloves,
2-3 pods of hot pepper,
300 g garlic,
10 peas of allspice.
Preparation:
Pass peeled tomatoes through a sieve or grind in a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Place hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.
Lecho with carrots and tomato juice
Ingredients:
2.5 kg sweet pepper,
500 g carrots,
1 liter of tomato juice,
1 tbsp. salt,
½ glass of sugar,
½ cup vegetable oil,
1 tsp 70% vinegar,
¼ glass of water.
Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Place hot into sterilized jars and seal.
Ingredients:
2.5 kg tomatoes,
1.5 kg sweet pepper,
1 onion,
30 g garlic,
1 tbsp. salt,
2 tbsp. Sahara,
4-5 bay leaves,
¼ tsp. ground allspice,
1 tsp 70% vinegar.
Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Press through a sieve to remove seeds. Cut the pepper into strips, the onion into half rings, add everything to the tomato puree. Add salt, sugar, pepper, bay leaf and simmer covered until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, and roll up. Wrap until cool.
Ingredients:
3 kg sweet pepper,
3 kg onions,
4 kg tomatoes,
1 tbsp. paprika,
salt, hot red pepper - to taste,
olive oil for frying.
Preparation:
Cut the onion into half rings, the pepper into wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion in olive oil until translucent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer covered for another 10 minutes. Place into jars and roll up.
Lecho (without vinegar)
Ingredients:
1 kg of tomatoes,
1 kg pepper,
2 tbsp. vegetable oil,
1 tbsp. salt.
Preparation:
Remove skin from tomatoes and chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Add salt, boil for another 5 minutes, place in sterilized jars and roll up.
Ingredients:
3 kg tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar,
2 tbsp. salt,
2-4 tbsp. Sahara.
Preparation:
Grind the skinless tomatoes into a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Place in sterilized jars and seal.
Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots,
1 head of garlic,
2-3 tbsp. salt,
75 ml 9% vinegar,
200 g sugar,
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.
Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Add bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, add vinegar. Place hot in sterilized jars, roll up and wrap for a day.
Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice,
1 kg carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp. salt,
100-150 g garlic,
parsley and dill.
Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Place everything except the garlic and herbs in layers in a saucepan, pour in tomato juice, and cook for 20 minutes from the moment it boils. Then add chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, add chopped herbs. Place in sterilized jars and seal.
Lecho is prepared not only from sweet peppers; resourceful cooks have come up with many recipes for lecho from other vegetables. We offer you several interesting recipes.
Ingredients:
2 kg zucchini,
1 kg sweet pepper,
400 g tomato paste,
1 glass of water,
150 g sugar,
300 g vegetable oil,
1 tbsp. salt,
½ tsp. ground red pepper,
70 g 9% vinegar.
Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Place chopped zucchini and pepper into the boiling marinade and simmer for 30 minutes. 10 minutes before the end of cooking, add vinegar. Roll up and wrap until cool.
Spicy zucchini lecho
Ingredients:
3 kg zucchini,
100 g garlic,
6 sweet peppers,
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp. salt,
1 cup 9% vinegar,
1 cup of sugar.
Preparation:
Mince garlic, sweet and bitter peppers, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Add zucchini to the tomato mixture and cook for another 20 minutes. Place hot into sterilized jars and seal.
Lecho from overripe cucumbers
Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1 kg sweet pepper,
200 g sugar,
200 g 6% vinegar,
300 g butter,
3 tbsp. salt,
1 head of garlic.
Preparation:
Grind the tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers; if they are too hard, cut into slices and place in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Place in sterilized jars and seal.
Cucumber lecho
Ingredients:
3 kg cucumbers,
1 kg of onion,
1 stack Sahara,
1 tbsp. salt,
½ cup vegetable oil,
½ glass of water,
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.
Preparation:
Mix all ingredients except cucumbers and simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Place hot in sterilized jars and roll up.
Lecho with eggplant
Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplants,
2 tbsp. salt,
½ cup sugar
½ cup vegetable oil.
Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Add the peppers cut into large cubes, unpeeled eggplant into cubes, bring to a boil, cook for 25-30 minutes, place hot in sterilized jars, and roll up.
Good luck preparing your lecho for the winter!
Larisa Shuftaykina
Which has long been firmly established on the tables of many Russians and has become an excellent addition to both summer and winter diets.
5 secrets of preparing delicious lecho
- Use only ripe and high-quality tomatoes to prepare lecho; using substandard (second-rate) fruits will negatively affect the final result.
- Don't cook lecho for too long. The pepper should remain somewhat harsh, then you will get a really tasty product.
- When adding aromatic herbs to lecho, remember that parsley, basil, cilantro, marjoram and thyme go perfectly with tomatoes and bell peppers. Moreover, the product is best stored if you use dried herbs rather than fresh ones. It should be put together with pepper. If you make it with fresh herbs, then put them in the pan 5 minutes before the lecho is ready and then pour in the vinegar.
- The meatier the tomatoes are, the tastier the lecho will be. You can also take thin-walled green pepper, this will add piquancy to the final product.
- The original basic recipe for Hungarian lecho necessarily contains three products - tomatoes, bell peppers and onions. But in fact, you can do without onions, especially if you are not preparing a side dish for meat or a dish with sausages, but an appetizer that you will be storing for the winter.
Simple treatment
Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.
Ingredients:
- Ripe tomatoes – 4 kg,
- Bell pepper (green or multi-colored) – 4 kg,
- Sugar – 1 glass,
- Salt – 2 tbsp. spoons.
Lecho with herbs
How to make delicious lecho: secrets and recipes
Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer.
Ingredients:
- Ripe tomatoes – 2 kg,
- Bell pepper – 2 kg,
- Sugar – 1/2 cup,
- Salt – 1 tbsp. spoon,
- Vinegar (9%) – 50 ml,
- Dried parsley - 4 teaspoons (heaped),
- Dried basil – 2 teaspoons,
- Ground cinnamon - on the tip of a knife,
- Black peppercorns – 15 pcs.,
- Cloves – 3-4 pcs.
Preparation:
Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat.
Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.
If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.
Lecho with garlic
Lecho with garlic is a simple and aromatic dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.
Ingredients:
- Tomatoes – 2 kg,
- Bell pepper – 1.5 kg,
- Sugar – 2/3 cup,
- Salt – 1 tbsp. spoon,
- Garlic – 10 cloves,
- Fresh basil (can be replaced with parsley) – 1 bunch,
- Vinegar (9%) – 40 ml.
Preparation:
Wash the tomatoes and cut into small pieces, place in a saucepan and simmer for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.
Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.
Advice from the site: To prepare this lecho, you can also use a meat grinder, in this case pass the tomatoes and garlic through it, otherwise proceed as indicated in the main recipe, only reduce the cooking time of the tomatoes to 10 minutes.
Lecho acute
How to make delicious lecho: secrets and recipes
Lecho is perhaps the most popular vegetable salad that housewives prepare for the winter. It is easy to prepare, does not require adherence to strict proportions, it requires the simplest vegetables, the price of which is significantly reduced in the summer-autumn period.
There are many recipes for lecho, and they differ both in the set of vegetables and in the method of preparation. Classic lecho is made from bell peppers, which are boiled in tomato sauce. But there is lecho made from zucchini, eggplant and even cucumbers.
Particular attention is paid to tomato sauce, which adds flavor to the entire dish. It is usually made from tomatoes, which are first ground in a meat grinder, rubbed through a sieve or crushed in a blender, and then boiled to the desired consistency. In any case, this takes quite a lot of time, which does not always suit the modern housewife.
Therefore, new recipes have appeared, using which the preparation time for lecho is reduced to a minimum. Their ingredient list lists tomato paste, tomato juice or ketchup instead of tomatoes.
Despite such liberties on the part of housewives, the taste of modern lecho still remains excellent.
Subtleties of cooking
- The taste of any lecho depends on the tomatoes from which the tomato sauce is made. If lecho is prepared with tomato paste, then it must be of excellent quality. Before using it, you need to read the information about the composition. Among the ingredients included in it there should not be any preservatives, thickeners, dyes, any E and other unnecessary “chemicals”. Real tomato paste is made from tomatoes with the addition of water, salt and sugar.
- In addition to the composition, it is worth paying attention to the taste of the tomato, since in the finished lecho the taste of tomato paste will be felt quite strongly. If for some reason you don’t like the tomato paste, you don’t need to use it, otherwise the end result will be completely different from what you expected.
- Before use, tomato paste is diluted with water to the desired consistency, most often this ratio is 1:2 or 1:3.
- Sometimes tomato paste is salted. In this case, the amount of salt indicated in the lecho recipe is reduced, making sure to taste the sauce.
- Before adding vegetables, boil the tomato paste for several minutes, adding salt, sugar, and aromatic herbs to taste.
- If, according to the recipe, vegetables are first fried and then tomato sauce is poured over them, then you can use ready-made tomato juice.
- Some housewives put ketchup instead of tomato. But since you need a lot of it, and good ketchup doesn’t come cheap, it turns out to be too expensive.
- Lecho with tomato paste is made without sterilization, but jars and lids must be sterilized.
Lecho with bell pepper and tomato paste
Ingredients:
- bell pepper – 1 kg;
- tomato paste – 250 g;
- sugar – 75 g;
- salt – 15 g;
- water – 250 ml;
- vegetable oil – 100 ml;
- 9% vinegar – 50 ml.
Cooking method
- Wash and sterilize jars with lids in advance. Turn them over on a towel to drain. You can sterilize jars in the oven. To do this, place them in a cold oven, set the temperature to 150-160° and heat for 20 minutes.
- For lecho, take ripe fleshy pepper. Wash it, cut off the stalks. Cut in half, remove seeds and membranes. Cut into wide strips, squares or long slices.
- Dilute the tomato paste with water in a 1:1 ratio and pour into a wide saucepan. Add salt, sugar, butter. Stir. Bring to a boil.
- Dip peppers into tomato sauce. Cook for 20-25 minutes from the moment it boils.
- Pour in vinegar and boil for another 5 minutes.
- When hot, place the lecho into jars. Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. Leave in this position until it cools completely.
Recipe for the occasion::
Lecho with pepper, carrots, onions and tomato paste
Ingredients:
- bell pepper – 1 kg;
- carrots – 0.4 kg;
- onions – 0.3 kg;
- garlic – 5 cloves;
- tomato paste – 0.5 kg;
- water – 0.7 l;
- salt – 50 g;
- sugar – 100 g;
- vegetable oil – 120 ml;
- 9% vinegar – 50 ml.
Cooking method
- Prepare sterile jars with lids.
- Wash the pepper, cut in half, remove seeds and stalks. Cut into large strips.
- Peel and wash the carrots. Grate on a coarse grater.
- Peel the onion, rinse, cut into half rings. Peel the garlic, wash it, chop it.
- Pour oil into a cauldron or thick-walled pan and heat it. Lower the onion and stir. Heat without frying for 5 minutes.
- Add carrots and stir. Simmer with onions for 10 minutes.
- Add pepper and garlic.
- In a separate bowl, mix tomato paste with hot water, sugar and salt. Pour this sauce over the vegetables. Simmer everything together over low heat for 40 minutes. 5 minutes before readiness, pour in vinegar.
- When hot, place the lecho into jars. Seal tightly. Turn them over, wrap them in a blanket, and cool.
Lecho with pepper, tomato paste and bay leaf
Ingredients:
- bell pepper – 1 kg;
- tomato paste – 100 g;
- water – 500 ml;
- vegetable oil – 50 ml;
- sugar – 100 g;
- salt – 0.5 tbsp. l.;
- 9 percent vinegar – 25 ml;
- peppercorns – 10 pcs.;
- bay leaf – 2 pcs.
Cooking method
- Sterilize washed jars and lids in advance.
- Wash the pepper, cut in half, remove the stem and seeds. Cut into arbitrary equal slices.
- Place tomato paste in a saucepan and add water. Stir. Add sugar, salt, peppercorns, butter, bay leaf. Place on the fire and bring to a boil.
- Place the peppers in the saucepan. Stir gently. Simmer over low heat for 30 minutes. At the end of cooking, add vinegar.
- Place the hot lecho into jars. Roll up immediately. Turn the jars upside down, wrap them in a blanket, and cool.
Pepper lecho with tomato paste
Ingredients:
- pepper – 1 kg;
- tomato paste – 350 g;
- water – 0.8 l;
- sugar – 2.5 tbsp. l.;
- salt – 0.5 tbsp. l.
- vinegar (9 percent) - 2 tbsp. l.
Cooking method
- Prepare sterile jars with lids in advance.
- Wash the pepper, cut it in half, remove the seeds, cut out the stalks. Cut the fruit into long strips.
- Mix tomato paste with water and pour into a wide saucepan. Add vinegar, sugar and salt. Stir. Bring to a boil.
- Dip the pepper into the sauce. Simmer over low heat for about half an hour.
- When boiling, place in liter or half liter jars. Seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave it like this until it cools completely.
Pepper and eggplant lecho with tomato paste
Ingredients:
- pepper – 1 kg;
- eggplants – 1 kg;
- onion – 500 g;
- tomato paste – 500 g;
- water – 500 ml;
- salt – 1 tbsp. l.;
- sugar – 3 tbsp. l.;
- 9 percent vinegar – 40 ml.
Cooking method
- Prepare sterile jars with lids in advance.
- Trim the stems of the eggplants. Wash the fruits, cut into cubes or cubes. If they darken on the cut, add salt and leave for 30 minutes. Drain off the dark juice that has been released and lightly squeeze the eggplants.
- Wash the pepper, cut in half, remove the stems and seeds. Cut into large strips or wide slices.
- Peel the onion and rinse with water. Cut into half rings.
- Dilute the tomato paste with water, place in a wide saucepan, and put on fire. Add sugar and salt. Stir. As soon as the liquid boils, add the onion. Cook over moderate heat for 5 minutes.
- Place the eggplants. Simmer for 10 minutes.
- Add pepper. Cook everything together for another 30 minutes.
- Pour in vinegar and stir. Keep on fire for another 5 minutes.
- When boiling, place into jars. Seal tightly with sterile caps. Turn it upside down and wrap it in a blanket. Wait until it cools down completely.
Note: use the same principle to prepare lecho with zucchini and tomato paste. Zucchini should be taken young - with tender skin and without seeds. Trim off the stems, then cut in half and cut into slices. You can also cut them into cubes. To make lecho look more appetizing, it is better to use red or yellow pepper. Otherwise, proceed the same as in the eggplant recipe.
Note to the hostess
To give the lecho a richer taste during cooking, you can add bay leaves, allspice, and cloves.
For herbs, choose plants with a mild aroma, such as dill or parsley. Add them 10 minutes before the end of cooking.
Stir the dish gently while sautéing to maintain the integrity of the vegetables.
