Lecho without oil

Lecho without oil

The usual lecho recipe without adding oil is prepared quickly from a small set of ingredients. Everyone who tries this appetizer will definitely ask you for the recipe.

Ingredients

• 2 kg tomatoes
• 2 kg bell pepper
• 150 g sugar
• 2 tbsp. salt
• 4-5 cloves of garlic

Recipe for making a dish at home

1. Wash the tomatoes, remove the space where the stem is attached and pass the fruits and skins through a meat grinder. Place tomato puree over medium heat.
2. Wash the bell pepper, remove the stems, cut in half and remove the seeds. Cut the pepper pulp into large slices and add to the hot twisted tomatoes.
3. Add salt and sugar to the tomatoes and bring, stirring, to a boil. Cook for about half an hour at a low simmer, stirring occasionally with a wooden spoon.
4. In the meantime, sterilize the jars and lids for preservation using any method convenient for you (be sure to boil the lids for 10-12 minutes).
5. Peel the garlic from the film and finely chop it, pour it into the pan. Boil the lecho for a few more minutes and pour into sterile and hot jars.
6. Immediately roll up the jars with tin lids, turn them upside down and wrap them in a warm blanket. Leave it in this position overnight (that is, in the dark) so that the glass cools down completely.
7. Place the remaining jars in a cool place, protected from sunlight. Lecho is stored without oil along with other preparations for the winter for about a year.

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Lecho without oil for the winter

Lecho from greenish tomatoes

Fragrant lecho can be served as an independent snack or as a dressing for main courses. Preparation of greenish tomatoes will make the traditional recipe the most exciting and rich in taste.

Lecho from peppers and tomatoes for the winter without vinegar

Lecho made from peppers and tomatoes for the winter is one of the huge number of fragrant winter preparations that can be used as a sauce for hot dishes. This wonderful appetizer is catchy and rich in taste. Each housewife has her own recipe. I suggest preparing lecho for the winter without vinegar.

Finger-licking tomato lecho for the winter

Tomato lecho is a special appetizer that goes well with a huge number of meat dishes. Preparing such a snack will not be difficult for even the most inexperienced housewife. The main thing is to follow the step-by-step instructions that are presented to your attention.

Lecho made from green pepper and tomato paste

Pepper lecho with tomato paste is another option for making homemade winter preparations from your favorite sweet vegetable. Making such a snack takes very little time: an hour and a half in total. But at any time you can decorate the table with a special appetizer, which will be a beautiful addition to meat dishes and your favorite side dishes.

Lecho for the winter without onions

Lecho is a beautiful daily snack that has a catchy color and an equally catchy taste and smell. The traditional version of making this dish involves the use of an ingredient such as onions. But what can we do for those who do not consume the above-mentioned vegetable? The answer is simple: use the step-by-step instructions that are presented to your attention and prepare lecho without onions.

Zucchini lecho with apples

Zucchini is a vegetable that does not have a distinctive taste or aroma, so it serves as a good basis for making various types of lecho. We recommend cooking lecho from zucchini with onions, bell peppers, apples and carrots in a slow cooker. The result is a sweet and sour appetizer that is perfect for main courses.

Pepper lecho with apples

Apples pair perfectly with fruits and vegetables. They are added to compotes, salads, jams and sauces; they can be marinated completely and made from their puree. Almost all vegetable salads begin to play with new colors and flavors thanks to apples.

Pepper lecho with tomato sauce

Making tomato sauce from new tomatoes takes a lot of time, and during active harvesting, every minute counts. Therefore, to save effort and time, we suggest making tomato sauce from ready-made tomato paste. Lecho with this sauce comes out rich and very tasty. For spiciness, you can add a little reddish hot pepper - we do this at the end of production, five to ten minutes before readiness.

Lecho from tomatoes and bell peppers

Lecho made from tomatoes and bell peppers is a good appetizer for the winter table. This is not only incredibly appetizing, but also a very healthy dish! It contains a huge amount of vitamins A, C and B. It will complement the main dish and will pleasantly surprise your guests!

Lecho with horseradish for the winter

There are a huge number of options for home-preserved vegetables; lecho with horseradish for the winter is rightfully considered one of the best such recipes. This special and appetizing appetizer will go well with any meat or fish dish, and its great taste and smell will not leave any household member or guest indifferent.

Eggplant lecho with onions and carrots

Last year I found a fascinating recipe for eggplant lecho with onions and carrots. The winter appetizer comes out juicy with a rich and thick tomato filling. Eggplant lecho is ideal for potato or pasta dishes.

Winter treatment without oil

A good way to process a huge amount of tomatoes and bell peppers is to prepare lecho for the winter without oil. A warm, fragrant snack will not take you a huge amount of time to prepare. To make the product, a small amount of ingredients is used.

Lecho for the winter without carrots

Lecho is a beautiful winter preparation that has a huge number of recipes. Every family has its own culinary secrets of impeccable lecho. I suggest preparing a colorful and juicy lecho without carrots. The vegetable appetizer is perfect for any side dish or can serve as a side dish on its own.

Cucumber lecho with tomato juice

Cucumber lecho with tomato juice, an appetizer that has an extraordinary taste that combines cucumber freshness and lightness, as well as the sweetish taste of tomato juice. But, despite the delicious taste of lecho, it is absolutely easy to prepare. By the way, for this preparation it is permissible to introduce both young and not quite young cucumbers.

Lecho with eggplants for the winter

Lecho with eggplant is a good reason to remember warm summer days, and also take a heavy dose of vitamins that are preserved in the vegetables that are the ingredients of lecho. This dish will fit perfectly into both a formal and everyday menu. It must be noted that eggplant lecho can be served not only as an addition to meat dishes, but also as a complete independent snack.

Lecho for the winter without vinegar and oil

This treatment is beneficial due to the absence of vinegar and additional excess calories in the form of vegetable oil. Vegetables are stewed in their own juice, while retaining their original taste and color.

Winter treatment without vinegar

Lecho is a delicious appetizer made from tomatoes and peppers. And I’m so excited to prepare this dish for the winter. But not everyone loves adding vinegar to their rolls. Lecho without vinegar prepared according to this recipe comes out very juicy and stores well.

Lecho without vinegar and oil

At the moment we are in the midst of preparations for the winter. I offer a good recipe, tested over the years. It’s easy to make, can be stored perfectly even outside the cellar, and is eaten very quickly.

Ingredients for “Lecho without vinegar and oil”:

• Sweet pepper – 1.5 kg
• Tomato – 3 kg
• Sugar - 200 g
• Salt - 1 tbsp. l.
• Garlic (1.5 heads)

Production time: 180 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for “Lecho without vinegar and oil”:

Wash tomatoes, peppers, cut them (into cubes or as you wish). Finely chop the garlic.

Place pepper and half a portion (1.5 kg) of tomato into a saucepan. Let's put it on fire. After boiling, cook for another 15 minutes.

Then add the remaining 1.5 kg of tomatoes. Bring to a boil and cook for another 20 minutes.

Add sugar, salt, garlic. Stir, bring to a boil, cook for another 5 minutes and turn off. Place in sterilized jars, roll up, turn over, and wrap.

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Photo “Lecho without vinegar and oil” from those who prepared it (1)

Comments and reviews

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September 17, 2019 Olga Alekseevna 2 #

August 29, 2019 Lyudmila Pronoza #

August 29, 2019 Olga Olgaevro # (recipe creator)

August 28, 2019 venera2504 #

August 28, 2019 ageyelena-2 #

August 15, 2019 Irpenchanka #

August 14, 2019 vad saveliev #

August 14, 2019 L-lya65 #

August 14, 2019 NATALECKA #

August 13, 2019 alm ls #

August 13, 2019 AlenaF #

August 13, 2019 Olga Olgaevro # (recipe creator)

August 18, 2019 AlenaF #

August 13, 2019 Elenka Petrovna #

August 13, 2019 Lampo4_ka #

August 13, 2019 gpf1951 #

August 13, 2019 Olga Olgaevro # (recipe creator)

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Lecho without vinegar and oil

Ingredients

Tomatoes (reddish) – 2.8 kg

Sweet pepper – 1.8 kg

Hot pepper - to taste

Table salt – 1 tbsp.

Granulated sugar – 3 tbsp.

Ground dark pepper – 1/2 tsp.

• 30 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Step-by-step recipe with photos

Lecso is a Hungarian vegetable dish made from sweet peppers, tomatoes and onions. Served as a side dish with meat. Why is it customary in Russia to seal lecho in a glass container for the winter and serve it as a cool snack? It really turns out to be the most necessary and tastiest winter preparation. Agree, we occasionally cook lecho for the second meal. Our concept of lecho is in a jar from grandma’s bins.

In the traditional European version, in addition to vegetables, it contains vegetable oil and vinegar. I would like to offer you a tried and true recipe for Bulgarian lecho for the winter made from tomatoes without vinegar and oil. The tomatoes themselves, with sugar and salt, are used as a preservative. This is enough for our preservation to last until spring.

To make lecho without vinegar and oil, you will need the ingredients from the list. I take tomatoes and bell peppers from the garden bed. It is better to use reddish tomatoes for lecho, and fleshy sweet peppers.

Cut the tomatoes into pieces for twisting in a meat grinder. We remove connections with the stalk. Grind the tomatoes into tomato puree. Skin and seeds - everything goes there!

Pour into a saucepan with a volume of at least 5 liters. Bring the puree to a boil. Remove the resulting foam. Boil the puree over low heat for 20 minutes.

While the lecho base is cooking, prepare the bell pepper. Remove stems and seeds. Let's cut into slices.

Add pepper to tomato puree. A small portion of hot capsicum also goes here. Bring to a boil and skim off the foam again.

Lecho needs to be salted, sweetened and seasoned with ground pepper.

Boil for 10-15 minutes, but do not let the peppers become limp. Those who have fleshy peppers will receive an impeccable juicy lecho.

Pour the bubbling lecho into sterile 500-700 ml jars. I baked the container in the oven at 200°C for about 15 minutes.

We roll up the jars with a key or close them with screw-shaped lids. The lids must be boiled in advance. Turn the jars of lecho over onto the lids. Wrap in a blanket until cool.

Lecho without vinegar and oil is ready. Juicy, tasty and just right, we came up with a preparation.

Useful lecho is stored in the refrigerator or cellar.