Lecho with tomato paste and bell pepper for the winter - 9 delicious and simple recipes with a photo step by step

Lecho with tomato paste and bell pepper is a simple and tasty winter salad that can be prepared in many ways. Instead of making tomato juice, we buy pasta. And she is one of the main ingredients of delicious lecho for the winter. Be sure to try the pasta before cooking - it should be thick and tasty, the taste of lecho depends on it. Pepper is no less important - it should be ripe and fleshy.

Bell pepper lecho with tomato paste "lick your fingers"

Such a lecho is prepared quickly enough and not troublesome, but a delicate sweetish taste is obtained. This blank will surely become not only your favorite, but all your household members. Lecho is moderately spicy, slightly spicy and very bright in taste. Cook it - you won't regret it! This dish belongs to the "fast-eating" and favorite.

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  Lecho cooks quickly, so we will immediately prepare the jars, wash them and bake them well in the oven or in a water bath for 10 minutes. We wash the pepper well, peel it, cut it along in large strips, peel the garlic from the husk.
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  We take a saucepan with a volume of about 8 liters and we will cook the vegetable broth, for this we put the prepared pepper in it, fill it with clean water, completely covering the pepper. For 1 kg of tomato paste, we need to get 3 liters of broth. Accordingly, water needs to be poured 4-4.5 liters with a margin. We put the pan on the stove and, when the water boils, stir the pepper a little for 5 minutes.
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  Using a slotted spoon, remove the pepper from the pan into a clean, dry bowl, filter the vegetable broth and place it in a smaller pan, you should get 3 liters, if you still don't have enough, add a little boiled water.
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  Add tomato paste to the resulting liquid, mix and put on fire until boiling, add seasonings and spices, finely chopped garlic. Cook for 7 minutes. We taste it to our taste, depending on the additives contained in the paste - you may need more sugar or salt, the pepper will absorb most of the taste, so the filling should be with a very pronounced taste. At the end of cooking, add vinegar and boil for 2 minutes, then turn it off. We should have a thick tomato filling.
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  Put the pepper in the jars and boil the lids.
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  Pour pepper in jars with a small scoop, periodically tamping it gently so that there is no air in the jar, this can be done with a fork, moving the pepper in different directions, helping the sauce to be distributed in the jar.
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  We take one boiling lid and roll up our fragrant lecho for the winter. Turn upside down, cover with a blanket and leave to nourish.

And the very next day you can take a sample, just look: "lick your fingers"!

A simple recipe for lecho with tomato paste without sterilization

Try the delicious bell peppers in pasta and spices prepared according to this recipe without sterilization. Thus, lecho can be prepared in large quantities, since it is prepared very simply and quickly, and there are a minimum of ingredients, the main thing is to follow the instructions. And the taste is excellent.Everyone can cook this simple snack, and in winter open a jar of bright summer and enjoy the wonderful rich taste of lecho.

Ingredients:

• Peeled Bulgarian pepper - 2 kg.
• Granulated sugar - 1 glass.
• Peppercorns - 7 pcs.
• Tomato paste - 200 g.
• Vinegar 9% - 50 g.
• Vegetable oil - 100 g.
• Coarse salt - 1 tbsp l.
• Water - 1 liter.
• Bay leaf - 3 pcs. 

Cooking process:

1. We cut the juicy pepper, which has been well washed and freed from seeds, into several parts, and then grind it to your taste: you can use squares or straws. We move it into a plastic bag and weigh it.
2. We take a dish with a thick bottom and prepare a marinade, for this we mix salt in water with sugar, put tomato paste, vinegar 9%, peppercorns and lavrushka, immediately add vegetable oil, stir gently until smooth and boil. Put chopped peppers in a tomato marinade and cook for 15 minutes.
3. That's all! Our amazing lecho is ready! We lay out the lecho on prepared clean and dry cans, roll up. Turn it over to the bottom, cover it with a warm blanket, and don't touch it for a day, let it be saturated.

Lecho with zucchini and tomato paste

A very simple yet practical piece. Served as an independent appetizer for main courses. This lecho will help you out a lot when there is no time to cook or if dear guests unexpectedly appear.

Ingredients for 4.5 liters. lecho:

• Zucchini squash - 3000 g.
• Meaty bulgarian pepper - 1500 g.
• Fresh tomatoes - 500 g.
• Tomato paste - 3 tbsp l.
• Water - 500 ml.
• Sunflower vegetable oil - 250ml.
• Garlic - 1 head.
• Vinegar 9% - 100ml.
• Granulated sugar - 200 ml.
• Salt - 20 g.
• Peppercorns - 5 pieces. 

Cooking process:

1. Bulgarian pepper, previously washed and peeled from seeds, cut into strips centimeter wide. Peel the zucchini and cut into large strips. Blanch the tomatoes and grind with a blender.
2. In a large saucepan, put zucchini, bell peppers, chopped garlic, tomatoes, salt, peppercorns and sugar, add oil. Separately, in a bowl, dilute the tomato paste with water and pour into the vegetables. Thoroughly mix the future lecho from zucchini. If you want spice, you can add finely chopped hot chili peppers.
3. We put the pan on the stove and bring to a boil, on a high temperature, then reduce the heat and simmer the vegetables for another 20 minutes. Pour vinegar, mix and cook for another 10 minutes.
4. Immediately after cooking, lay out the zucchini and bell pepper lecho in small sterile jars under tin or screw lids. Turn over and wrap until it cools completely.

Lecho with carrots and onions

This bell pepper lecho recipe is a simple and healthy homemade preparation. A very common and favorite harvesting option with a rich taste of vegetables for the winter.

Ingredients:

• Tomato paste - 360 g (1 can).
• Carrots - 500 g.
• Granulated sugar - 100 g.
• Turnip onion - 500 g.
• Sweet Bulgarian pepper - 2000
• Water - 400 g.
• Vinegar 9% - 50 ml.
• Salt - 2 tsp

Cooking process:

1. Let's start preparing vegetables. They need to be washed and cleaned. We cut the sweet pepper with strips, it is convenient to grate the carrots on the combine on a large nozzle or on a grater, chop the onion in half rings, you can also use the combine or by hand.
2. Put the tomato paste in a saucepan and add all the water, it should be exactly the same as the paste. Mix until smooth, add salt and sugar and put on fire, boil. Reduce the temperature and place the carrots in the tomato mass, the path will boil for 10 minutes. And immediately put the onion, and after another 10 minutes, add the last pepper.
3. All vegetables should boil in one pot for 30 minutes, add very fine garlic, pour vinegar, cook while boiling for another 5 minutes and turn off.
4. We lay out the fragrant lecho in sterile jars, tighten the lids, store upside down under a warm towel for a day to slowly cool down.

Bon Appetit!

Lecho with cucumbers

This lecho recipe is rightfully a full-fledged salad or side dish, whatever you want, which perfectly diversifies the menu of winter days.

Ingredients:

• Sweet peppers, peeled -1 kg.
• Carrots - 300 g.
• Granulated sugar - 2 tbsp. l.
• Salt -1 tbsp. l.
• Fresh cucumber - 2 kg.
• Tomato paste - 400 g (1 can).
• Turnip onion - 300 g.
• Water - 350 ml.
• Vegetable oil - 150 ml.
• Bay leaf - 4 pieces.
• Allspice - 8 peas.
• Vinegar 9% - 3 tbsp l.
• Ground black pepper, coriander and paprika - to taste.

Cooking process:

1. Mix the tomato paste with water and dilute until smooth in a saucepan, add oil, sugar and salt. We put the dishes on a low heat until boiling and cook for 5 minutes.
2. Add coarsely grated carrots, medium-coarsely chopped onions, bay leaves and peppercorns, Boil the entire contents and cook under a lid for 15 minutes.
3. Add pepper, cut into medium-sized strips to our workpiece, mix with a spatula and as soon as the mixture boils, simmer for another 15 minutes.
4. And now the turn came to thinly sliced ​​into circles, and if the cucumber is large - into half rings of cucumber. We place it in the pan. Once again, bring to a boil and cook for 10 minutes. About 4 minutes before cooking, add the vinegar and spices that we prepared in advance - paprika, pepper and coriander.
5. We put the boiling lecho in sterile jars, close and wrap them up, turned to the bottom until they cool completely.

Enjoy yourself and pamper your loved ones!

Lecho with garlic

This recipe will appeal to lovers of the spicy taste of garlic. In addition to him, if desired, you can add a couple of peppercorns and a clove bud to each jar. But, we will prepare this recipe in a classic version. Choose a thick tomato paste, in which "there is a spoon" and when we dilute it with water - it should be dense, not liquid.

Ingredients for lecho:

• Bulgarian pepper –3000 g.
• Salt - 2 tbsp. l.
• Vegetable oil - 150 ml.
• Sugar - sand - 150 g.
• Tomato paste - 700 g.
• Vinegar 9% -2 tbsp. l.
• Boiled water - 2 l.

Cooking process:

1. We wash the fleshy and juicy peppers, clean them from the seed box and cut them lengthwise into 8 pieces approximately, depending on the size of the fruit, into rather large pieces.
2. In a saucepan, stir the tomato paste with water along with salt and sugar, add vegetable oil and boil the whole mass. Put the prepared pepper in a saucepan and cook the lecho over low heat, stirring sometimes for about 20 minutes, it should boil slowly.
3. Peel the garlic, rinse and dry on a towel. In clean and dry jars with a volume of 0.5-0.8 liters at the bottom of each, we put a clove of garlic and lay out the hot lecho, filling it with juice to the very top. We twist the cans, and we will sterilize.
4. We take a saucepan that can hold 2-3 jars, line a small towel on the bottom, carefully put jars of lecho and boil over low heat for 15 minutes. Water should be "up to the shoulders" of the can. We carefully take out the hot cans, turn over, wrap them with a blanket and let them cool for a day and reach the desired consistency.

Enjoy the fragrant lecho with garlic notes with pleasure in winter!

Bell pepper lecho with tomato paste without vinegar

An amazingly quick and simple recipe with a minimum amount of ingredients. It will be good for those who cannot be spicy, salty and who are only suitable for delicate seals. It contains a maximum of natural ingredients. Despite the lack of vinegar, lecho is perfectly stored without a refrigerator. Try it!

Ingredients for lecho:

• Bulgarian pepper –2 kg.
• Granulated sugar - 5 tbsp. l.
• Tomato paste - 800 g.
• Salt –2 tsp.
• Boiled water - 800 g.

Cooking process:

1. Using boiled cold water, dilute the tomato paste in the same proportion, mix with sugar and salt. You can try to adjust it to your taste, as tomato paste may contain various additives.
2. Pour into a dish suitable for cooking and put on a small fire until it boils.
3. We wash the pepper under running water, cut it into two parts and remove the core along with the seeds.Put pepper cut into strips into the boiling liquid and simmer over low heat for 20 minutes.
4. It's a great time to get the jars ready. Wash them with baking soda and dry well in the oven, boil the lids.
5. We pour hot, ready-made lecho into sterile jars, roll it up, and put it upside down for 12-24 hours under a warm blanket.

Lecho with beans

Lecho with bell pepper and beans is an excellent side dish for meat or fish, it is delicious both as an independent vegetable stew and as an addition to soups. If you follow the given recipe step by step, everything is quite simple, but it turns out very tasty.

Ingredients:

• Bulgarian pepper - 1 kg.
• Beans (preferably red) - 1.5 kg.
• Ripe tomatoes –4 kg.
• Tomato paste - 2 tbsp l.
• Granulated sugar - 0.5 kg.
• Coarse salt - 2 tbsp. l.
• Turnip onions - 1 kg.
• Sunflower oil - 250 ml.

Cooking process:

1. It is preferable to take red beans, but you can use white beans, but it is not recommended to mix different varieties. Previously, on the eve of cooking lecho, soak the beans overnight. Cook the beans in a large amount of water until half cooked for 30 minutes, it is important that they do not boil, salt them 5 minutes before cooking and when they are ready - completely salt the water and rinse the grains under running water.
2. Blanch the tomatoes, for this we make an incision with a cross, put them in boiling water for a couple of minutes and immediately into cold water, remove the skin towards the petiole, which we also remove. Then we cut them into small pieces.
3. We clean the peppers from the stalk, divide into several parts and cut into strips. Give the shape of half rings to the peeled and pre-washed onion.
4. We put all the vegetables in a large basin, cover with sugar, salt and pour sunflower oil on top, mix and turn on the burner on a fire slightly above average. When the salad boils, reduce the heat and cook for 1 hour, stirring occasionally.
5. Add the prepared beans and cook with the vegetables for another 1 hour. We try the beans for readiness, if necessary, cook them at the same temperature.
6. We put the hot lecho in sterile jars. And, upside down, we wrap and store it for a day. Then you can move the lecho to the pantry or cellar.

In winter, this lecho will be a godsend for you!

Lecho with eggplant

Eggplants can be prepared for the winter in lecho sauce with bell pepper. The dish will be hearty and high-calorie. This dish is also called "Bulgarian eggplants", this is the name this appetizer is famous for in Bulgaria.

Ingredients:

• Peeled Bulgarian pepper -500 g.
• Eggplant - 1300 g.
• Onions - 500 g.
• Granulated sugar - 60 g.
• Apple cider vinegar - 1 tbsp. l.
• Tomato paste - 250 g.
• Coarse salt - 20 g.
• Vegetable oil - 120 ml

Cooking process:

1. We will immediately bring all the vegetables into the desired form: we will give all of them the shape of a medium cube and do not mix them yet. Eggplants must be washed, cut off the tails. If the eggplants are young and strong, do not peel off the peel, cut it in the previously agreed shape, give the bell pepper without seeds and jumpers the same shape. The variety and color of pepper can be any, the main thing is that the fruits are fleshy and juicy, lecho turns out to be more beautiful and more interesting when the pepper is multi-colored. We peel the onion from the husk, you can take a regular or red variety, wash it and cut it into the same cube.
2. We take a large cauldron (pan) and we will cook lecho. Turn on a slightly less than medium heat and pour the vegetable oil into the cauldron. We let it warm up a little and lay the eggplant first, it immediately practically, like a sponge, absorbs all the oil. Do not worry, he will return it during the cooking process, and we continue to fry the vegetable on an almost dry surface of the cauldron, stirring it constantly.
3. After 10 minutes, add the onion to the eggplant and fry the vegetables for another 10 minutes. Add the bell pepper, continue cooking and make sure the vegetables don't burn. Cover with a lid, and while the vegetables are stewing, dilute the tomato paste in a bowl with water 1: 3. Be responsible for the choice of pasta: it is important that it is not sour and tasty! Stir the tomato liquid until smooth and immediately pour it into the cauldron with vegetables.Slowly mix everything, then the lecho should boil and simmer over low heat for 40 minutes.
4. Our veggie blend already looks decent and looks like a complete meal, with the final touches remaining. After the indicated time has elapsed, add salt and sugar, mix thoroughly and simmer for another 5 minutes. Add apple cider vinegar or you can take 9%, just keep the proportion, and keep it on low heat for another 2 minutes and turn it off. Whoever wants seasoning - you can add peas and lavrushka - added to your taste along with vinegar.
5. A stunning, fragrant lecho with eggplant is ready! If you try the lecho right away, it will seem salty, but when it cools down and infuses, the taste will change.
6. And so, we roll the lecho into sterile jars, turn it over and put it under the blanket for a day.

From these ingredients, 3.2 liters of lecho are obtained.

The appetizer is good as simply with bread, and perfectly complements rice or pasta!