5 recipes for lecho with a great taste and a catchy smell

5 recipes for lecho with a great taste and a catchy smell

The usual tandem of bell peppers and tomatoes and unusual combinations with eggplants, zucchini and other vegetables.

7 secrets of impeccable treatment

1. Choose ripe, fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
2. It is better to remove skins and seeds from tomatoes before cooking. This way the lecho mixture will be more homogeneous, and the dish itself will look more attractive. But if aesthetics are not important to you, you don’t have to waste time on cleaning - it won’t affect the taste in any way. Peeled or unpeeled tomatoes should be passed through a meat grinder or crushed in a blender into tomato puree.
3. Puree from new tomatoes can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250–300 g of paste. This amount is enough to replace approximately 1½ kg of tomatoes.
4. Bell peppers must be seeded and cut. You can create this in different ways: circles, small or long stripes, quarters. But if you plan to add lecho, for example, to a soup or stew, then it is better to cut the vegetables smaller.
5. Along with vegetables, you can add spices or dried herbs to the lecho, for example paprika, basil or marjoram. They will give the dish a special smell.
6. Usually, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will allow you to preserve the preparations forever. But if you plan to eat the dish in the near future, then you don’t need to add vinegar.
7. If you are making lecho for the winter, then first put the vegetables themselves in jars, and pour the sauce in which they were boiled on top. Excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The classic ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

1. Traditional lecho made from bell peppers and tomatoes

Ingredients

• 2 kg of tomatoes;
• 100 ml vegetable oil;
• 100 g sugar;
• 1½–2 tablespoons salt;
• 2½–3 kg bell pepper;
• 10–15 black peppercorns;
• 1 tablespoon vinegar 9%.

Manufacturing

Place the tomato puree in a saucepan, add butter, sugar and salt and stir. Place on the fire, bring to a boil and cook for 20 minutes.

Place the peppers in the pan, cover with a lid and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

2. Lecho with zucchini

Ingredients

• 1½ kg bell pepper;
• 1½ kg zucchini;
• 2 kg of tomatoes;
• 200 ml vegetable oil;
• 100 g sugar;
• 1½–2 tablespoons salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Manufacturing

Chop the peppers and zucchini. If the zucchini is young, you can skip peeling it and cut it into large slices. For old zucchini, it is better to remove the skin and seeds and cut the vegetables into cubes.

Pour the tomato puree into the pan and bring to a boil. After 5 minutes, add the vegetables, stir, cover with a lid and bring to a boil again.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

3. Lecho with eggplant

Ingredients

• 2 kg of tomatoes;
• 50 g sugar;
• 1½–2 tablespoons salt;
• 50 ml vegetable oil;
• 1 tablespoon vinegar 9%;
• 1 kg bell pepper;
• 1 kg eggplants.

Manufacturing

Pour the tomato puree into the pan and mix it with sugar, salt, oil and vinegar. Bring the sauce to a boil.

Cut the peppers and eggplants into random pieces. Place them in the bubbling tomato puree, stir and cover with a lid. Bring to a boil again and cook the lecho for another 10–15 minutes.

4. Lecho with cucumbers

Ingredients

• 1 kg of tomatoes;
• 1 kg bell pepper;
• 100 g sugar;
• 1–1½ tablespoons salt;
• 100 ml vegetable oil;
• 2–3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml apple cider vinegar.

Manufacturing

Add chopped pepper, sugar, salt, butter and chopped garlic to the pan with tomato puree. Stir and bring to a boil. Cover with a lid and cook for 10–15 minutes.

Cut the cucumbers into slices. If they are very large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 minutes.

5. Lecho with carrots and onions

Ingredients

• 2 kg of tomatoes;
• 150 ml vegetable oil;
• 100 g sugar;
• 1–1½ tablespoons salt;
• 1 tablespoon vinegar 9%;
• 500 g carrots;
• 1 kg bell pepper;
• 300 g onions.

Manufacturing

Pour the tomato puree into the pan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook for 15 minutes.

Add pepper and onion cut into half rings. Cook the lecho for about 20 minutes.

Lecho for the winter

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Seasonal

Lecho prepared at home is not what is sold under the guise of this delicious snack (sauce) in the store. At the end of the warm summer days, we’ll pick aromatic, ripe bell peppers from our garden, add sunny tomatoes and spices (in the latter case, all this can be purchased at the market) and a colorful lecho with an inimitable smell is ready. In this collection, our chefs share recipes for lecho for the winter (and not only) with photos and step-by-step manufacturing instructions.

Ordinary and delicious recipes for winter lecho from our chefs

Recipe for making lecho for the winter

Lecho is a favorite type of preparation for the winter for almost all housewives. That's why it's not mind-blowing.

Lecho with onions and carrots

There are a huge number of recipes for making lecho. I would like to offer it to you.

Bell pepper in tomato paste for the winter

The winter preparation season has arrived, it’s time to sterilize containers and cook.

Pepper and garlic lecho for the winter

I have been preparing pepper and garlic lecho for the winter using this recipe for many years. .

Salad “Lecho” from tomatoes and peppers for the winter

There are a huge number of lecho recipes. I suggest you try the “Lecho” salad from.

Bulgarian lecho recipe for the winter

The recipe for this lecho in Bulgarian was given to me by the lady from whom I took it.

Green tomato lecho for the winter

Due to the sharp cold snap, there were a lot of green tomatoes left in the garden. .

Lecho from bell peppers and tomatoes

Lecho made from bell peppers and tomatoes is the most delicious lecho I have ever tasted.

Zucchini lecho with bell pepper and tomato paste for the winter

A recipe for making winter lecho from zucchini with the addition of bell pepper and.

Lecho with eggplant and tomatoes

As you know, there are a huge number of recipes for making lecho. One of them is .

Lecho in a slow cooker for the winter

Lecho prepared in a slow cooker for the winter is an unusually tasty preparation. .

Sweet pepper lecho for the winter

Sweet pepper lecho is a very tasty preparation for the winter. This recipe has been tested.

Lecho from bell peppers with cucumbers and tomatoes for the winter

Lecho is adored by virtually everyone for its good taste and ease of production. .

Bell pepper lecho

Lecho made from bell pepper and tomato juice, prepared for the winter according to this.

Sweet pepper lecho with carrots

Sweet pepper lecho with carrots is a special canned appetizer. This kind of thing.

Lecho in Hungarian

I suggest you try another very tasty preparation for the winter - lecho.

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Lecho - proven recipes for homemade lecho for the winter

Summer is in full swing, all the new vegetables are emerging, from which you want to prepare savory dishes, and also prepare something tasty for the winter, preserving a bit of summer. Such a dish could be lecho, spicy with a special taste, suitable for any side dish, and as an independent dish.

Now we will prepare lecho according to the following recipes:

Frisky and tasty recipe for homemade lecho

We need: 1 tbsp = 250 ml

• 2 kg tomatoes, unblemished 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 dark peppercorns
• 1 tbsp. vinegar 9%

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, 15-20 minutes.

3. Peel the bell pepper from seeds and cut into pieces according to your own 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

• 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

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 consistency.

5. Peel the bell pepper and cut it into slices, and when the tomato mixture boils, throw it in. Add vinegar to the mixture and cook for 20 minutes until the pepper becomes soft but not boiled.

6. Pack into sterilized jars, roll up and cover warm until cool.

Savory lecho for the winter, tested recipe

• 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

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 the fire to warm 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.

True lecho in Hungarian

1st option

• 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

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 wide.

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. You can eat the lecho right away, 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

1. Cut the pepper into slices or squares.

2. Pour water, vegetable oil, vinegar, salt, garlic cloves, aromatic pepper into a saucepan, stir, season with honey and bring to a boil.

3. Add pepper in portions to the bubbling solution, in three batches, first the first batch, bring to readiness, take out into 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”

• 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

1. We pass the tomatoes through a meat grinder and put them 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 bitter 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 it 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, greenish and reddish peppers
• 2 kg onions
• 2 kg carrots
• 2-3 launches of parsley
• 200 g sugar
• 200 g vegetable oil
• 100 g vinegar 9%
• salt to taste

1. Tomatoes and greens, cut finely, carrots into slices, other vegetables into strips.

2. Put on fire and boil for 20 minutes, then pack into jars and roll up.

2nd option

• 2 kg tomato
• 1 tbsp. vegetable oil
• 1 tbsp. Sahara
• 2 tbsp. salt
• 5 large carrots
• 1 tsp acetic or citric acid

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 large 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

• 2.5 kg bell peppers
• 2-3 pieces of bitter 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

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.