Classic lecho - 9 delicious recipes of pepper and tomato lecho for the winter step by step with a photo

The topic of homemade preparations is very voluminous and exciting, salads, pickled vegetables, assorted dishes, preserves, jams and much more. In this article, we'll share nine delicious recipes for the traditional combination of vegetables - lecho.

Classic step-by-step recipe for pepper and tomato lecho

The classic combination of pepper and tomatoes is the basis of the recipe for making lecho. The juicier and more ripe these vegetables are, the tastier the lecho will turn out.

Cooking time: 120 min.

Servings: 8-10.

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  We wash and peel the tomatoes, for this we make a crosswise incision on each vegetable, put it in boiling water for 1-2 minutes, take it out, and remove the skin from the cut. Grind all tomatoes with a blender or meat grinder.
• 
  In the container where the lecho will be prepared, put chopped tomatoes, sunflower oil, salt and sugar. We put on the stove, bring the mixture to a boil and cook for 15-20 minutes.
• 
  We wash the peppers, remove the stalk and seeds, cut the pulp into small strips.
• 
  To the already slightly boiled tomatoes, add chopped peppers, spices and cook for another 20 minutes from the moment of boiling.
• 
  The last step is to add vinegar, mix and remove the container from the stove. We sterilize jars and lids. We pour lecho into cans, roll them up and leave them to cool under a blanket. It is best to store the rolls in a cool, dark place.

Bon Appetit!

Classic lecho with carrots and onions

The season for fresh homemade vegetables is fast enough, but you want to see vegetables on the dinner table all year round. A good alternative to fresh vegetables can be rolled pickled vegetables and assortments, for example, lecho - a bright and tasty salad.

Ingredients:

• Tomatoes - 2.5-3 kg.
• Red pepper - 2.5-3 kg.
• Carrots - 1.5 kg.
• Onions - 1 kg.
• Sunflower oil - 1 tbsp.
• Granulated sugar - 0.5 tbsp.
• Salt - 4-5 tablespoons
• Black peppercorns - 5 pcs.
• Allspice peas - 5 pcs.
• Table vinegar 9% - 100 ml.

Cooking process:

1. It is better to choose tomatoes for lecho ripe, without signs of spoilage. We wash the tomatoes, make an incision crosswise on each tomato. Dip the vegetables in boiling water for 1-1.5 minutes, then easily remove the peel. We pass the tomatoes through a meat grinder or grind with a blender.
2. We wash the peppers, remove the stalks, seeds and partitions, cut them into small strips.
3. Peel the onion and cut into half rings.
4. We wash the carrots, peel and rub on a coarse grater.
5. Pour vegetable oil into a deep saucepan and put it on the stove, put peppers, onions and carrots in a saucepan, simmer vegetables over low heat for 15-20 minutes, stirring constantly.
6. Then add chopped tomatoes, salt, sugar and pepper to the pan, mix everything, simmer for 10-15 minutes, pour in vinegar, mix and cook for another 5-7 minutes. In the cooking process, be sure to try for salt, you can move away from the recipe and add more salt.
7. We sterilize cans and lids for seaming. Pour lecho into dry jars, roll them up tightly with lids. A tasty preparation for the winter is ready.

Bon Appetit!

Lecho with tomato paste

Lecho - for housewives, a wonderful find from Hungarian cuisine.There are many options for making it, the classic recipe usually uses chopped tomatoes, but tomato paste can be used to save time.

Ingredients:

• Red pepper - 1-1.5 kg.
• Tomato paste (sauce) - 300-350 ml.
• Garlic - 3 cloves.
• Black peppercorns - 4-5 pcs.
• Salt - 2 tablespoons
• Sugar - 1.5 tablespoons
• Vegetable oil - 0.5 tbsp.
• Table vinegar - 2 tablespoons
• Allspice peas - 4 pcs.

Cooking process:

1. For the preparation of lecho, it is better to choose tomato paste, which will contain only tomatoes, salt and sugar. Too thick tomato paste can be diluted with water.
2. Pour tomato paste into a saucepan, add spices to it and put on low heat.
3. We wash the pepper, remove the stalks, seeds and partitions, cut them into small strips. We send the pepper to the saucepan for the tomato paste. Bring the contents of the pan to a boil, add salt, sugar and sunflower oil.
4. Cook the lecho for 20-25 minutes, then add the chopped garlic, mix and cook for another 5-7 minutes.
5. Sterilize jars and lids with boiling water. We pour lecho into dry jars, roll them up. Lecho will perfectly complement any meat dish on your table.

Bon Appetit!

Lecho in Hungarian

Real Hungarian lecho is made only from sweet bell peppers and tomato puree with the addition of spices. It turns out a very tasty and simple seaming.

Ingredients:

• Bell peppers of different colors - 1.5-2 kg.
• Tomato paste - 500-800 ml.
• Sunflower oil - 50 ml.
• Fine salt - 1 tsp
• Sugar - 1 tablespoon
• Ground paprika - 1 tsp
• Table vinegar 9% - 50 ml.

Cooking process:

1. We wash the peppers, remove the stalk, clean them of seeds and partitions, cut them into small pieces.
2. Pour tomato paste into a saucepan, if it is very thick, then you can dilute the paste with water, in a consistency of 1 to 3. Add sugar, sunflower oil, paprika, salt and vinegar to the paste into the saucepan, bring the mixture to a boil over low heat, stirring occasionally and removing the foam.
3. After the tomato paste boils, put the chopped bell pepper in a saucepan, mix, bring the lecho to a boil and simmer for another 7-9 minutes over low heat.
4. We pour lecho into dry sterilized jars, roll them up, wait until they cool down and transfer our workpiece to a cool place. Lecho goes well with fish and meat dishes, as well as pasta and rice.

Bon Appetit!

Bell pepper lecho with tomatoes without vinegar

Lecho is a very popular appetizer that can be used to complement meat and fish dishes on your table. And this recipe without vinegar will be healthier than usual.

Ingredients:

• Red tomatoes - 1 kg.
• Onions - 2 pcs.
• Sweet bell pepper - 1.5 kg.
• Allspice peas - 3 pcs.
• Black peppercorns - 3-4 pcs.
• Hot pepper - 0.5 tsp
• Salt - 3-4 tsp

Cooking process:

1. We wash the peppers, cut out the stalk, remove the seeds and partitions, cut the pulp into small strips. To make the appetizer more colorful, we use peppers of different colors.
2. Wash ripe and fleshy tomatoes, make a cross-cut on each vegetable, dip in boiling water for 1 minute. Then carefully remove the skins and cut the tomatoes into slices.
3. Peel the onions, cut into cubes. Saute the onion in sunflower oil until half cooked.
4. Put tomatoes, peppers, onions, seasonings, salt, 50 milliliters of water in a deep enamel pan, stir and simmer over low heat for 10-15 minutes after boiling.
5. We sterilize jars and lids for them in a water bath. We fill lecho cans and cover them with lids, you can use screw lids. We put the cans in a saucepan with water, put a rag on the bottom so that the cans do not burst when heated. Sterilize jars with lecho in boiling water for 30-35 minutes, then tightly close the lids on the jars. Leave the jars to cool upside down and then put them in a cool place for storage. Even without vinegar, lecho will be stored for a long time.

Bon Appetit!

Classic lecho with garlic

Sweet and sour appetizer lecho always comes in handy to the table. Using garlic in the recipe, we will add a special piquancy and aroma to the salad.

Ingredients:

• Sweet bell pepper - 1.5-2 kg.
• Garlic - 6-7 cloves.
• Sung tomatoes - 2 kg.
• Sugar - 3 tablespoons
• Sunflower oil - 100 ml.
• Salt - 1 tablespoon
• Black peppercorns - 6 pcs.
• Allspice peas - 6 pcs.
• Carnation - 4 pcs.

Cooking process:

1. We wash the tomatoes and peel them, for this we make cross cuts on each vegetable, dip them in boiling water for a minute and then remove the skin. Cut the tomatoes into slices and grind them in a meat grinder or blender.
2. We wash the bell pepper, remove the stalks, seeds and partitions, cut the pepper into small pieces.
3. Peel and grind the garlic with a press.
4. Pour the resulting tomato puree into a saucepan, put on fire, cook over medium heat for 20 minutes from the moment of boiling. Then add sunflower oil, sugar, salt and spices, mix, cook for 5 minutes.
5. Put the bell pepper to the tomato mixture and cook for 15-20 minutes after the contents of the pan boil.
6. The last step is to put chopped garlic in the lecho, mix well and remove the pan from heat.
7. We sterilize the jars and put lecho in them, roll them up with lids. Turn the cans over and leave to cool. Lecho with garlic does not have to be put in the cellar.

Bon Appetit!

Classic lecho with onions

The recipe for making lecho can include not only tomatoes and bell peppers. Lecho with onions is a very juicy and rich appetizer. Having opened such a seaming in winter, you will immediately feel the aroma of ripe vegetables.

Ingredients:

• Ripe tomatoes - 2 kg.
• Sweet bell pepper - 2.5 kg.
• Onions - 1-1.5 kg.
• Fine salt - 2 tablespoons
• Sugar - 1 tbsp.
• Sunflower oil - 200 ml.
• Table vinegar 9% - 150 ml.

Cooking process:

1. We wash the vegetables thoroughly under running water.
2. Peel the onions and cut them into half rings.
3. Peel the bell pepper from seeds and partitions, cut into small strips.
4. Cut the tomatoes into small pieces, pour into a saucepan and cook for 30 minutes. Cool the tomato puree and rub it through a fine sieve to get rid of the remnants of the peel. Bring the tomato juice to a boil and add salt, sugar, spices, vinegar and vegetable oil to it, mix, bring to a boil.
5. Put pepper and onion in boiling tomato juice, simmer the contents of the pan over medium heat for 15-20 minutes after boiling.
6. We pre-sterilize jars and lids. Pour lecho into dry jars and roll them up. Cover the jars with something warm until they cool down. Lecho turns out to be very juicy with a lot of juice, it can be used as a separate appetizer and as an addition to a side dish.

Bon Appetit!

Classic lecho with zucchini

We offer you another preparation of vegetables for the winter, lecho with zucchini. Zucchini is a vegetable that is combined with any fruits and vegetables, they, as a rule, make any combination of products more tender and nutritious.

Ingredients:

• Young squash without seeds - 1 kg.
• Ripe tomatoes - 500 gr.
• Onions - 2-3 pcs.
• Sweet bell pepper - 250 gr.
• Sunflower oil - 50 ml.
• Table vinegar 9% - 2 tablespoons
• Chili to taste.
• Allspice peas - 3-4 pcs.
• Garlic - 3-4 cloves.
• Sugar - 40 gr.
• Salt - 1 tsp

Cooking process:

1. We wash the tomatoes, dry them, put them in boiling water and carefully peel them off, cut them into several slices. Grind tomatoes with a blender or in a meat grinder.
2. Cut the bell pepper into two halves, remove the stalks, seeds and partitions, cut the pulp into small pieces.
3. Peel the onions and cut them into half rings.
4. We wash the zucchini, cut into small cubes.
5. Pour the tomato puree into a saucepan, put it on the stove, bring to a boil, add bell peppers, onions, and simmer the entire contents over medium heat for 5-7 minutes.
6. Then put the zucchini, vegetable oil, vinegar, seasonings, salt and pepper in a saucepan, mix and continue to cook.
7. Peel and grind the garlic with a press, put it in a saucepan for lecho, stir and simmer for 20 minutes, stirring occasionally.
8. Pour hot lecho into sterilized jars, roll them up and leave them to cool under a warm blanket. After a couple of days, the lecho will be ready for use.

Bon Appetit!

Lecho with squash

Squash is a very extravagant vegetable that can also be used in the preparation of preparations for the winter. It is better to give preference to young fruits, their skin is not so strong and they boil better.

Ingredients:

• Sweet bell pepper - 1 kg.
• Squash - 1.6 kg.
• Ripe tomatoes - 2.5 kg.
• Onions - 500 gr.
• Table vinegar 9% - 2 tablespoons
• Salt - 2 tablespoons
• Sugar - 0.5 tbsp.
• Sunflower oil - 1 tbsp.
• Allspice peas - 6-8 pcs.
• Garlic - 6-8 cloves.

Cooking process:

1. We wash the squash, peel and seeds, cut into cubes.
2. Pepper is cleaned of seeds and partitions, cut into strips.
3. Peel the onion and cut into half rings.
4. We wash the tomatoes, cut out the stalk and cut into several large pieces. Grind tomato slices to a state of puree with a blender or in a meat grinder.
5. Pour sunflower oil into a large enameled container, put it on the stove, put chopped onion in it and simmer for 10 minutes. Then put the pepper on the onion and simmer for another 7-9 minutes. After, put the squash and stirring constantly, simmer the vegetables for 10 minutes.
6. Put tomato puree, salt, sugar, spices with vegetables and simmer over medium heat for 30 minutes.
7. 5 minutes before the end of cooking lecho, add chopped garlic and vinegar.
8. We pour the finished lecho with squash into dry sterilized jars, roll them up and leave to cool under a warm blanket. We store jars with lecho in a dark and cool place.

Bon Appetit!