The most delicious lecho for the winter. Recipe for winter lecho step by step with photos. How to prepare homemade lecho from peppers and tomatoes. Lecho salad from zucchini for the winter

Most of the population of our country, just like in Soviet times, makes preparations for the winter, and among all kinds of preservation, snacks occupy a leading position.

Each chef prepares this wonderful winter salad of tomatoes and peppers in his own way, but they are united, of course, by excellent taste and simplicity. It is believed that the birthplace of lettuce is Hungary, but this is not entirely true, as in principle our belief that lecho is only preservation.

Legend has it that the lecho recipe was accidentally invented by Portuguese sailors. Back in 1544, when they returned home after Columbus's expedition to new lands, among the many trophies that the sailors carried with them were tomatoes and peppers. The journey was not close, so the vegetables gradually began to deteriorate. Then someone suggested sprinkling them with salt. The mixture turned out to be so vigorous that the sailors nicknamed it the gorloder.

Today Germany, Hungary, Austria and Bulgaria are fighting for the right to be called the homeland of lecho. Each of these countries has its own salad recipe, but the main ingredients remain the same - pepper and tomato. Nobody knows for sure when exactly this kind of salad appeared in Russia, but it is known that from the middle of the 19th century it became widespread and very popular, and already in the 20th century, Marshal Zhukov and even Comrade Stalin himself were among the connoisseurs of delicious homemade salad.

The classic recipe is often compared to the French dish Ratatouille, which, in principle, is absolutely understandable. If we take as a basis that his homeland is Hungary, then from Hungarian lecso(lecho) is translated exactly as ratatouille(ratatouille). The recipe, which many housewives make at home today, is radically different from the real homemade version of the salad.

To make this appetizer, all you need is:

• Tomatoes and peppers - in a ratio of 1:1;
• Onion - 1/5 of the weight of pepper;
• Black pepper and salt - to taste.

Tomatoes must be doused with boiling water, peeled and cut into small pieces. Peel the pepper from seeds and cut into strips, and the onion into half rings. Combine all ingredients in an enamel bowl, add a little water (4 tablespoons per 1 kg of pepper), add salt and pepper and simmer, covered, over low heat for about 20 minutes. The salad can be served as a side dish with meat or homemade sausages.

Modern interpretations of homemade snacks

As we already wrote above, the modern salad recipe differs from its classic version and this is connected, first of all, with our history. During the Soviet era, our country tried to build communism everywhere, including in Hungary. After this attempt, numerous Hungarian canned fruits and vegetables remained in our memories, and lecho from fresh vegetables turned into a winter preparation.

The imagination of our housewives is limitless, which is why there are many variations of homemade lecho . Carrots, eggplants, zucchini, etc. are added to the basic ingredients (tomatoes, peppers and onions). Homemade salad is not only very tasty, but also healthy. Peppers are rich in vitamins C, A and PP, and tomatoes contain vitamins B1, B2, P, K and microelements.

Bulgarian recipe

Making a Bulgarian salad is easy. To do this you will need:

• 3 kg of tomatoes;
• 2 kg pepper;
• 2 tbsp. spoons of apple cider vinegar (4%);
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 5 peas each of black and allspice;
• 4 things. carnations.

Wash the pepper, peel and cut into strips. Grind the tomatoes in a meat grinder, pour into a saucepan and bring to a boil. Then cook over low heat for 15 minutes. In the meantime, grind black and allspice and cloves in a mortar.

Add pepper to tomatoes and bring to a boil. Now cook over low heat for 5 minutes. Add spices, salt and sugar to the mixture. Cook the mixture for another 15-20 minutes until the peppers are soft. Pour in vinegar 5 minutes before the end of cooking. Place the finished salad in sterilized jars, roll up and store in a cool place.

Hungarian version with spicy sausages

To prepare this salad you need to take:

• 5 bell peppers;
• 400 gr. tomatoes;
• 1 large onion;
• 4 pieces of smoked sausages
• salt, sugar, sweet paprika.

Remove seeds from the pepper and cut into strips. Wash the tomatoes and cut into medium pieces.

Cut the onion into half rings and fry for 5 minutes in vegetable oil until translucent, then another 10 minutes with the pepper. Then add the tomatoes, salt, sprinkle with sugar to taste and season with 1 tbsp. spoon of sweet paprika. After 5 minutes, add the chopped sausages and simmer for another 2-3 minutes.

The salad can be prepared with both vegetable and animal fat, for example, duck or goose. This will add piquancy to the dish. The salad keeps well in the refrigerator, so you can make it in bulk.

In German

This recipe will be especially appreciated by lovers of spicy foods. You will need very few products:

• 3 pcs. tomatoes;
• 1 PC. bell pepper;
• 1 PC. Luke;
• 1 PC. Chile;
• head of garlic;
• 3-4 tbsp. spoons of olive oil;
• bunch of fresh parsley and basil
• salt pepper.

Peel, wash and cut all ingredients into arbitrary pieces. Then put everything into a blender bowl and puree it. Finely chop the parsley and basil leaves with a knife and add to the salad along with olive oil. Season with salt and pepper and serve.

An interesting version of salad with zucchini and apples

To prepare a miracle salad of Russian cuisine, you will need:

• 1 kg apples;
• 0.5 kg pepper;
• 2 kg of tomatoes;
• 2 kg of zucchini;
• 3 onions;
• 3 heads of garlic;
• 1-2 pcs. carrots;
• half a glass of 9% vinegar;
• a glass of sugar;
• 2 tbsp. spoons of salt and a bunch of greens.

Making lecho in Russian is not difficult. Peel the tomatoes, chop them finely and put them in a saucepan. Place on medium heat and bring to a boil. Meanwhile, grate the peeled carrots on a coarse grater, grind the onion and garlic in a meat grinder and add it all to the boiling tomatoes. Simmer for 5 minutes. Peel the zucchini and cut into cubes and add to the tomatoes.

We remove the seeds from the peppers and apples, and also remove the peel from the apples. After cutting them into strips, place them in a saucepan, add salt, add sugar, mix and simmer for 20 minutes. Then pour in vinegar and add chopped herbs. After 5 minutes, turn it off, put it in sterilized jars and roll up the lids.

Regardless of which version of homemade salad you choose, the main thing is to prepare it with love, and then any dish will turn out very tasty and appetizing, which will delight all members of your family.

Really delicious lecho, try it and save it in bookmarks 📌 so you don’t lose the recipe next year. In addition, it is prepared quickly and easily. According to this recipe, the pepper in lecho turns out soft, so if you like the pepper in lecho crunchy, use .

Ingredients:

Tomatoes— 5 kg

Bulgarian pepper— 4 kg

Sunflower oil- 300 grams

Sugar- 1.5 cups

Salt- taste

Vinegar natural essence 70% - 2 tbsp or vinegar 9% - 1 glass

How to prepare delicious lecho for the winter

1 . First, let's prepare tomato juice. For details on how to make tomato juice at home, see .

2. For tasty lecho, bell peppers need to be washed, removed from seeds and stalks. Cut into large strips.

3 . Bring tomato juice to a boil and add sunflower oil. Add sugar, salt. Bring to a boil.

4 . Add chopped bell pepper to the filling for delicious lecho.

5 . Boil for 15 minutes, add vinegar. Divide into jars. Roll up the jars and cover them with lids down until they cool completely.

Delicious lecho for the winter is ready

Bon appetit!

Lecho Delicious recipes

Lecho, which we have known for a long time, is delicious - both an appetizer, a favorite preparation for the winter, and an excellent salad. Recipes for lecho for the winter are passed down in the family from generation to generation, each housewife adds some of her own ingredients, develops her own secrets, so today we have many variations and recipes for such a wonderful, sweet, moderately spicy vegetable dish as tasty lecho.

Lecho delicious “classic”

My grandmother used to cook this way; they used half-liter jars, in which the salad looks especially beautiful and somehow tasty. The aroma spreads throughout the apartment, and the delicious lecho warms the soul for the winter.

• Tomatoes, preferably plums - 2 kilograms.
• Sweet pepper, bell pepper, red and yellow – 2 kilograms.
• Onions – 8 pieces, medium size.
• Salt – 1-2 tablespoons.
• Sugar – half a glass.
• Vinegar (9%) – 3 tablespoons.

Wash the vegetables, remove the seeds from the peppers, and peel the onions.

Start with the tomatoes: Cut the tomatoes into quarters. Pass them through a meat grinder to make a paste, so the tasty lecho will be even more tender. Leave them on cheesecloth or pass them through a sieve so that the excess water drains off for a few minutes, but the juice remains. You need to transfer the mixture into a saucepan and cook over low heat until the tomato mass is reduced by three times.

Cut the pepper into eight pieces; if you get long bars, cut them crosswise. Cut the onion into half rings, moderately thin. Then add everything to the tomato juice, mix, cook for 20 minutes, then pour in the oil and vinegar, add salt and sugar, cook the delicious lecho according to this recipe for about 50 minutes.

We put the lecho in jars, roll up the lids, put the lids down, and wrap them in a blanket until they cool down (several days). Then we take it down to the basement.

Lecho delicious recipe with honey and tomato juice

• Tomato juice (tomato pulp, free of seeds and tomato peel) – 2 liters.
• Red bell peppers – 30 pieces medium size.
• Honey – 3 tablespoons.
• Sunflower oil – 1 glass.
• Vinegar (9%) – 1 glass.
• Salt – 2 tablespoons.
• Sugar – 150 grams.
• Ground black pepper - to taste.

For our delicious lecho you need to choose the ripest pepper, dark red. Then peel the core, rinse and cut into large squares. Tomatoes need to be washed, chopped, boiled until smooth, and passed through cheesecloth to obtain the juice. Then put it back into the pan, adding honey, butter, salt and sugar, and simmer for 10 minutes. After this time, add the pepper to the tomato preparation for 40 minutes, at the end (5-10 minutes before readiness) you need to add vinegar and our delicious lecho is ready for rolling.

We put the salad in pre-prepared jars and close the lids, put them upside down, hide them until they cool down, then lower them into the cellar or basement.

Lecho delicious recipe with eggplants

• Tomatoes – 1 kilogram.
• Sweet red pepper – 500 grams.
• Eggplants – 2 kilograms.
• Onion – 300 grams.
• Garlic – 4 heads.
• Salt - a tablespoon.
• Sugar – 2 tablespoons.
• Sunflower oil – 150 grams.
• Vinegar – 4 tablespoons.
• Paprika powder – 3 teaspoons.

Our delicious lecho for the winter will be satisfying and rich. Especially when you open it in winter, you will feel the incredible aroma of autumn ripe delicious vegetables. Let's start by washing the vegetables well, peeling the onion and garlic, and removing the core from the pepper.

Cut the eggplants into four parts and crosswise once, sprinkle them with salt and leave them in a bowl. Cut the pepper into large squares. You need to remove the peel from the tomato, after dousing it with boiling water. Then cut them into two parts. Onion - in half rings, you need to simmer it in a saucepan in sunflower oil, when it becomes transparent, add tomatoes to it and simmer until they become soft, then use a blender to crush the tomatoes into a paste, simmer for 20 minutes, stirring regularly our delicious lecho.

After the allotted time, add pepper to the tomatoes and onions for 20 minutes. After that, add the eggplants and leave on the fire under the lid. 5 minutes before the end, add vinegar.

When everything is ready, you need to put the delicious lecho into jars, roll up the lids, and place it upside down until it cools down.

Delicious zucchini lecho in syrup

• Bell pepper – 10 pieces.
• Zucchini – 2 kilograms.
• Onions – 5 pieces.
• Vinegar (9%) – 3 tablespoons.
• Sunflower oil – 200 milliliters.
• Tomato paste – half a kilogram.
• Salt – 2 tablespoons.
• Sugar – 1 glass.
• Allspice “peas” – 7 pieces.

Vegetables need to be washed, onions and zucchini peeled, and peppers cored. Zucchini should be cut into small squares, peppers into 8 parts, into slices. The onion needs to be cut into circles, not very thick, but not too thin.

To make our lecho delicious and juicy, prepare a syrup: mix sunflower oil with salt and sugar, tomato paste, peppercorns, add a little water, boil a little (about 15 minutes).

Add the peppers and zucchini to the pan with the syrup and cook for 20 minutes. After this time, add the chopped onion, boil for another 10 minutes, after which you need to add vinegar. Boil, stirring everything, for another 20 minutes, after which we put the delicious lecho for the winter in pre-sterilized jars and roll up the lids.

Lecho delicious recipe with carrots

• Red bell pepper – 2 kilograms.
• Plum tomatoes - 2.5 kilograms.
• Carrots – 600 grams.
• Onion – 600 grams.
• Vinegar – half a glass (9%).
• Sunflower oil – 200 grams.
• Salt – 3 tablespoons.
• Sugar – 200 grams.

Vegetables need to be washed, onions and carrots peeled. Remove the core from the pepper.

Tomato-onion mixture: chop the tomatoes and mince them or use a blender (processor) together with the onions. Pour everything into a saucepan, put the delicious lecho on low heat for 1 hour, stirring occasionally.

Cut the pepper into thin strips. Coarsely grate the carrots, then place in a frying pan over low heat for 15 minutes to sauté. Add peppers and carrots to the tomato-onion mixture, add sugar, salt, and pour in vinegar, stir, leave on the fire for 20 minutes, our delicious lecho for the winter.

Sterilize the jars and prepare lids for them, lay out the lecho, roll it up, wrap it, put it upside down until it cools, then put it in the basement.

Lecho delicious recipe with green beans

• Green beans - half a kilogram.
• Tomatoes – 1 kilogram.
• Sweet red pepper – 4 pieces.
• Carrots – half a kilogram.
• Hot pepper – 1 piece.
• Garlic – 1 head.
• Sunflower oil – half a glass.
• Sugar – half a glass.
• Salt – 1 tablespoon.
• Vinegar – 10 milliliters.

For a more spicy and interesting taste, you can add a few cloves.

Let's prepare vegetables for our delicious lecho. Cut the hot pepper into thin strips, remove the seeds, cut the sweet pepper into squares. The garlic needs to be peeled and cut into small pieces. Peel the carrots, garlic, carrots on a coarse grater. Cut the tomatoes into slices and remove the skins. Stew tomatoes in sunflower oil in a saucepan, along with carrots. You need to add sugar and keep on medium heat for 20-25 minutes.

After 20-15 minutes, add hot and sweet peppers and garlic to the mixture. Boil the beans for 10 minutes in slightly salted water. Then we also add tasty bean pods to the lecho. After 10 minutes - vinegar. Boil for another 10 minutes and put into jars, roll up the lids.

Lecho delicious recipe with mushrooms

• Tomatoes – 1 kilogram.
• Red and yellow sweet peppers – 500 grams.
• Champignons – 300 grams.
• Carrots – 300 grams.
• Zucchini – 2 pieces.
• Onion – 300 grams.
• Sunflower or olive (if available) oil – 200 milliliters.
• Salt – 3 tablespoons.
• Red, black pepper, paprika - to taste.
• Sugar – 100 grams.

We prepare delicious lecho for the winter: rinse the vegetables, peel the carrots, mushrooms and onions. Cut the zucchini, peppers, tomatoes and mushrooms into medium-sized squares. Onions and carrots - in rings.

Fry the onion in oil until golden brown, then add the mushrooms to it. After 10 minutes, add carrots. Let it simmer under the lid for 10 minutes. After that, add the zucchini, after 5 minutes the pepper, and after another 10 minutes the tomatoes. Add black pepper and paprika to the lecho, which is delicious for the winter, add salt, add sugar, pour in sunflower oil, you can take 2 more tablespoons of vinegar if you like it sour. Stir and simmer vegetables in a large saucepan for about 30 minutes.

Lay out delicious lecho with mushrooms in jars, roll up the lids.

1. Bell pepper lecho
2. Lecho “Family”
3. Lecho with carrots
4. Lecho for the winter from peppers and beans
5. Lecho “Delicious”
6. Cucumber lecho
7. Eggplant lecho

This salad is one of the most popular varieties of home preservation: almost every housewife has a couple of recipes in her stash.

We provide you with a recipe for delicious lecho lecho. An appetizing salad with sweet peppers and carrots, or with onions and cucumbers, as well as vegetable caviar for the winter, will be an excellent side dish for most home-cooked meat dishes in the cold season.

1. Bell pepper lecho

Required:

• 3 kg of tomatoes;
• 5 kg of sweet bell pepper;
• 0.5 kg of onions;
• 5-6 pcs. carrots;
• 0.5 tbsp. Sahara;
• 1 tbsp. spoon of salt;
• 1 tbsp. vegetable oil;
• 2 tbsp. spoons of vinegar essence;
• 3 tbsp. spoons of spicy tomato sauce.

Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, and stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place.

2. Lecho “Family”

Required:

• 3 kg of tomatoes;
• 10 pods of large fleshy pepper;
• 10-15 large cloves of garlic;
• 1 tbsp. Sahara;
• 1 tbsp. spoon with salt on top;
• 1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or mince. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up.

3. Lecho with carrots

Required:

• 500 g each of carrots, onions and sweet peppers;
• 2 kg of tomatoes;
• 1 tbsp. sunflower oil.

Peel and wash the vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat sunflower oil in a saucepan. Add the onion, simmer for 5 minutes, add the carrots and boil for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt the lecho and keep on low heat for a couple of minutes. Place in sterilized jars, seal tightly and wrap the jars in a “fur coat”.

4. Lecho for the winter from peppers and beans

Required:

• 1 kg bell pepper;
• 2 kg of beans;
• 4 kg of tomatoes;
• 1 kg of onions and carrots;
• 1 cup of sugar;
• 3 tbsp. spoons of salt;
• 0.5 liters of sunflower oil;
• 3 pods of hot pepper;
• 6 large heads of garlic;
• 2 teaspoons 70% vinegar.

Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Also cut the washed tomatoes and peppers (with seeds and stalks removed) into cubes. Place the prepared beans, tomatoes, peppers and onions into the pan. Add salt, sugar and butter, stir. Place on the fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, place them in the pan. Pour in acetic acid and stir. Place the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.

5. Lecho “Delicious”

Required:

Bell pepper lecho

• 2.5 kg of tomatoes;
• 1 kg bell pepper;
• 1 large onion;
• 4-5 cloves of garlic;
• 1 tbsp. spoon of salt;
• 2 tbsp. spoons of sugar;
• ½ teaspoon ground red pepper;
• 4-5 bay leaves;
• ¼ teaspoon ground allspice;
• 1 tbsp. spoon of table vinegar.

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes until the foam completely disappears. To remove seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings. Place peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and add the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll it up.

6. Cucumber lecho

Required:

• 1 kg of sweet pepper;
• 2.5 kg of tomatoes;
• 5 kg of cucumbers;
• head of garlic;
• 200 g sugar;
• 200 ml 6% vinegar;
• 200 ml refined sunflower oil;
• 3 tbsp. spoons with salt on top.

Mince the tomatoes and peppers, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers, cut into slices, into the mixture, boil and cook for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Place hot lecho in sterilized jars, roll up, wrap and leave until completely cool.

7. Eggplant lecho

Required:

• 2.5 kg of eggplants;
• 1 kg of multi-colored bell peppers (red, yellow, green);
• 200 ml vegetable oil;
• 2 large heads of garlic;
• 3 liters of tomato juice (can be replaced with diluted tomato paste);
• 100 g 6% vinegar;
• hot pepper - optional;
• a small bunch of parsley and dill;
• 1 tbsp. spoon of salt;
• 0.5-1 tbsp. Sahara.

Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness. Pour vegetable oil into the pan and bring to a boil. Carefully pour in tomato juice, add sugar, salt, and vinegar.

After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool.

Lecho, the national Hungarian dish, was so liked by housewives in different countries and regions that it practically became one of the main preparations for the winter. Recipes were passed down from generation to generation, housewives made their own changes to the preparation of lecho, and as a result, today there are many different recipes for this simple and tasty dish. The traditional one includes lard fried in pork fat. The recipe surprises with its minimalism - a delicious side dish made exclusively from tomatoes and sweet peppers. The homemade lecho of Russian housewives is more varied; it may include products such as carrots, onions, eggplants, cucumbers or zucchini. Recipes for preparing lecho for the winter are easy to prepare and have many options. Almost every housewife has her own signature recipe for making lecho, which they happily share with all lovers of this dish.

For lovers of spicy cuisine - recipe for lecho with hot pepper

Take 4 tomatoes, 4 hot peppers, 10 sweet peppers, 2 medium onions, herbs and black pepper.

Cut the pepper and onion into thin strips. Chop the hot pepper and place the vegetables in a deep frying pan. Pour 100 g of water into the vegetables and simmer for 10 minutes. Add tomatoes, cut into slices, salt, pepper and herbs. Stir and simmer. After half an hour, the dish can be served. This lecho is a good side dish for fried sausages, meat, and pasta.

Recipes for canning lecho

Lecho recipe with carrots

• For 1 kg of carrots take:
• 3 kg bell pepper;
• 250 ml glass of vegetable oil;
• 1 liter of tomato paste;
• a glass of vinegar 6%;
• 1/4 kg sugar;

Combine oil, vinegar and tomato paste in a saucepan and add salt and sugar. Bring to a boil. Add finely grated carrots and chopped bell peppers to the boiling marinade. Boil for 8 minutes, put the hot lecho into jars and roll up.

This is a very simple and quick way to prepare lecho. For 2 kg of pepper you will need:

• 800 g tomato paste;
• 5 tablespoons of sugar;
• 1 level tablespoon of salt.

Dilute the paste with an equal amount of water, add salt and sugar. Bring the resulting liquid to a boil. Add chopped pepper. Boil for 20 minutes, pour into jars and seal. The jars must be turned upside down and wrapped for a day.

Many housewives are interested in how to cook lecho with rice. You will need:

• 1 kg pepper;
• 3 kg tomato;
• 1 kg carrots;
• 1 kg of onion;
• 250 g glass of rice;
• 250 g sugar;
• 3 tablespoons salt;
• 0.5 liters of vegetable oil;
• 100 g vinegar.

Let's prepare the vegetables: chop the pepper, grate the carrots, and grind the tomatoes in a meat grinder. Mix rice, vegetables, oil, salt and sugar in a saucepan. Bring to a boil and cook for 50 minutes. At the end, add vinegar and roll into jars.

How to prepare lecho with beans for the winter?

For 1/2 kg of beans you will need:

• 1500 g sweet pepper;
• 3.5 kg tomato;
• 250 g vegetable oil;
• 3/4 cup vinegar 9%;
• 250 g sugar;
• 2 tablespoons salt.

Pre-soak the beans overnight. Boil until soft, adding a little salt. Make tomato juice from the tomatoes and bring to a boil. Add chopped pepper and boil for a quarter of an hour. Add butter, salt, sugar and beans to the lecho. Boil for 10 minutes and add vinegar. Cook for 5 minutes and roll up.

Bell pepper lecho recipe

For 3 kg of sweet bell pepper, take:

• 2.5 kg tomato;
• 1/2 cup vegetable oil;
• 1/2 cup vinegar 9%;
• 3 tbsp. l. Sahara;
• 2 tsp salt.

Mix butter, sugar, salt, vinegar and tomatoes minced in a meat grinder. Bring to a boil and add the pepper, cut into rings. Boil for 15 minutes, stirring, over low heat. Roll into jars.

Making eggplant lecho

A tasty and unusual lecho for the winter is perfect for the holiday table.

For 4 kg of eggplant, prepare the following ingredients:

• 1 kg of sweet pepper;
• 1 kg carrots;
• 2 kg tomato;
• 10 cloves of garlic;
• 10 medium onions;
• 250 ml vinegar;
• 1/2 l vegetable oil;
• 250 g sugar;
• 4 tablespoons salt.

Wash the eggplants and chop them into cubes. Grate the carrots, cut the onions and peppers into half rings, chop the garlic, and grind the tomatoes in a meat grinder. Place the vegetables in an enamel pan. Add remaining ingredients. Bring to a boil. Boil at medium temperature for about an hour. Place in jars and roll up.

Zucchini lecho recipe

For 3 kg of zucchini you will need:

• 6 pieces of sweet pepper;
• 1 liter of tomato juice;
• 1 pod of hot pepper;
• 100 g garlic;
• 200 g vinegar;
• 2 tablespoons salt;
• 1 cup of sugar.

Grind sweet and bitter peppers with garlic in a meat grinder. Mix salt, sugar and vinegar with tomato juice and simmer for 10 minutes. Add diced zucchini. Cook for 20 minutes. Pour hot lecho into jars and roll up.

How to make lecho from cucumbers?

For such an original preparation for the winter you will need:

• 5 kg of cucumbers;
• 2.5 kg tomato;
• 1 kg bell pepper;
• 1 head of garlic;
• 200 g of vegetable oil, 6% vinegar and sugar;
• 3 tablespoons salt.

Grind the tomatoes and peppers in a meat grinder, add the remaining ingredients except cucumbers. Boil for 15 minutes and add cucumbers, cut into rings. Cook for 10 minutes. Add chopped garlic and roll into jars.

A simple recipe for winter lecho

Dilute 1 kg of tomato puree in an equal amount of water, add 1 kg of chopped pepper, 1 tablespoon of salt and 2-3 tablespoons of sugar. Boil for 10 minutes. Place in liter jars, sterilize for half an hour and seal.

How to make pepper lecho without vinegar?

For 2.5 kg of sweet pepper, take:

• 0.5 kg of onion;
• 2 kg tomato;
• 20 g salt.

Cut peppers and tomatoes into slices. Finely chop the onion. Place the vegetables in an enamel pan. Add 3 tablespoons of water, salt, and you can add black pepper. Simmer for 10 minutes under the lid. Pour the lecho into liter jars so that the gravy covers the vegetables. Place the jars in boiling water for 3/4 hour and seal.

Here is another recipe for winter lecho without vinegar

• 3 kg tomato;
• 10 pieces. large sweet pepper;
• 250 g sugar;
• 5 cloves of garlic;
• 1/4 kg sugar;

Cut the pepper and 1.5 kg of tomato into strips. Add chopped garlic and cook for 10 minutes. Cut the remaining tomatoes and add with salt and sugar. Cook for another 10 minutes and roll up.

In conclusion, a traditional Russian recipe for lecho for the winter

A recipe for lecho made from peppers and tomatoes, zucchini or eggplants, prepared at home for the winter from bell peppers - this is not the lecho that is sold under the guise of a wonderful snack (sauce) in the store. In the homeland of lecho - in Hungary, this dish is prepared exclusively from peppers and tomatoes. But, despite its minimalism, local chefs turn it into a delicious side dish, which is usually served with soft white bread, pasta or meat products.

Today, almost every housewife has her own signature recipe for making lecho, which she happily shares with family and guests. At the end of the warm summer days, we’ll pick some fragrant, ripe bell peppers from our own garden, add sunny tomatoes and spices (in extreme cases, all this can be purchased at the market) and a bright lecho with a unique aroma is ready.

In this article we will share lecho recipes for the winter. Lecho recipes with photos, tested by experienced chefs and dozens of readers, are in this section. Lecho is a classic dish that has dozens of completely different recipes and variations; Every cook is convinced that he knows how to prepare lecho for the winter correctly.

In reality, there is simply no single correct recipe for lecho, so preparing lecho at home is a process that can be approached creatively. Choose from the lecho recipes below that are closest to you, feel free to make your own adjustments to them and prepare lecho with your own hands!

How to prepare lecho from peppers and zucchini for the winter

Rich taste and benefits from preserved vitamins are the features that make winter lecho recipes stand out. This autumn aromatic preparation is very popular in our country. The recipe for lecho from pepper and tomato for the winter has many different options, and classic preservation always includes fresh bell peppers, onions and tomatoes. There are several rules that will help you prepare a snack correctly:

1. Homemade pepper and tomato lecho should not be cooked for too long. Vegetables should remain somewhat tough and not fall apart;
2. For preservation, it is recommended to use only ripe tomatoes;
3. When adding herbs to the salad, it is worth remembering that basil, parsley, marjoram, and cilantro (dried) go well with bell peppers and tomatoes. It is better to add herbs to the dish shortly before cooking;
4. The denser the tomatoes, the tastier the bell pepper preparation will be.

Lecho is a traditional dish for Hungarians, the culinary hallmark of the country. This preparation turns out tasty, bright, juicy and appetizing. It can easily serve as an appetizer for a family dinner, but it will also look great on a formal table. There are many interpretations of conservation. Below are the most popular recipes.

Every housewife prepares lecho according to a home recipe. This recipe is delicious, be sure to prepare it for the winter, I’m sure you will like the appetizer. You can eat it as a separate dish or serve this lecho as a side dish, in any case you will lick your fingers. The processing of the harvest is coming to an end; it is at this time that many people plan to prepare lecho.

Recipe for lecho from bell pepper and tomato “You will lick your fingers”

Ingredients:

• Sunflower oil - 150 g;
• Sweet peppers and tomatoes - 2 kg each. every;
• Salt - 50 g;
• Sugar - 100 g;
• Table vinegar - 2 tsp.

Cooking method:

1. Peel the bell pepper from tails, seeds, and membranes, cut into rings of about 1.5 cm;
2. Skip the tomatoes in the food processor until they become a homogeneous mass, pour them into the pan. Then add sugar, salt, pepper rings, vegetable oil, vinegar, mix well;
3. Send the pan to medium heat, cooking takes 30-40 minutes, you can stir occasionally. The peppers will sink to the bottom of the pan as they cook;
4. You can not sterilize the jars, but burn them in the oven. Before burning, wash the jars thoroughly, dry them slightly, place in a cold oven, turn on the temperature at 200 degrees, hold for 15 minutes. It will be much faster this way, rest assured that all microbes will die at this temperature immediately;
5. Transfer the hot lecho into cooled jars, roll up the boiled lids, turn over and wrap in a warm towel. Bon appetit!

At home, the preparations are the most beneficial for the body, and it is scientifically proven that the best vegetables are those grown in the region where you live. And there’s no need to talk about savings here; bell peppers are inexpensive during the season, but try buying them in winter! You can pamper yourself with exotics, but why do we need someone else’s expensive pepper when we have our own, without chemicals and several times cheaper than foreign ones.

Pepper and tomato lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe and purchase the necessary list of ingredients. Since the main vegetable of our lecho will be bell pepper, we will focus on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure, otherwise the taste and appearance of the final dish will be spoiled.

Remove the stem from suitable peppers and extract the seeds using convenient kitchen tools. And then we chop it at our discretion. Some people prefer to chop the peppers into strips along the entire fruit, others prefer to chop them smaller.

As for the rest of the vegetables included in the lecho recipe, they should definitely be washed, dried, and, if desired, the skin of the tomatoes should be removed. This is not difficult to do if you first pour boiling water over the tomatoes.

Homemade spicy lecho with onions and garlic

This spicy preserve will definitely appeal to fans of unusual dishes. Recipe for spicy lecho for the winter.

Ingredients:

• Onion (large, white) – 1 pc.;
• Garlic – 40 g;
• Pepper (red or orange) – 1 kg;
• Vinegar - 1 tbsp;
• Chili or other red hot pepper (ground) – 1/2 tsp;
• Tomatoes (firm, ripe) – 2.5 kg;
• Bay leaf – 5 pcs.;
• Sugar or light honey – 2 tbsp;
• Sunflower oil, odorless – 5 tbsp;
• Salt – 1 tbsp.

Cooking method:

1. Rinse all vegetables well;
2. Grind the tomatoes in a meat grinder and then cook on the stove until boiling;
3. Then the mass is kept for up to a quarter of an hour so that everything cools down;
4. The resulting mixture must be separated from the skins and grains (use a sieve or attachment in a food processor);
5. Add the remaining ingredients to the tomatoes, but the time for oil and vinegar will come a little later;
6. Return the workpiece to the stove, set the heat to medium, stirring occasionally;
7. When the vegetables become soft, the bay leaf is removed, and garlic (finely chopped) and oil are added to the rest of the products. A little later, vinegar essence is poured in;
8. Lecho preparations are placed in sterilized glass jars, which must be closed with boiled lids using a screwing machine.

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. “World of Answers” ​​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!

Lecho is a native representative of Hungarian cuisine. The obligatory components included in the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted to any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian leczo.

Sweet pepper lecho - classic recipe

An excellent universal lecho recipe for the winter! The optimal ratio of all the ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, tasty. How nice it is to get another jar in winter and try this wonderful, and most importantly, natural product with the whole family!

Ingredients:

• Medium-sized onions – 4 pcs.;
• Greens (cilantro, parsley or celery) - 3 bunches;
• Ground black pepper – 1 tsp;
• Tomatoes - 1 kg;
• Refined sunflower oil – 1 tbsp.;
• Sweet bell pepper – 2 kg;
• Ground paprika – 1 tsp;
• Fresh garlic – 1-2 heads (10 cloves);
• Vinegar – 1 tbsp;
• Salt - to taste;
• Sugar – 1 glass.

Cooking method:

1. We clean the bell pepper, removing the seeds, rinse with water, and cut into large pieces (about 4 parts). Also, cut the washed ripe tomatoes into 4 parts. Cut the onion into half rings;
2. Prepare a large saucepan with thick walls and bottom. Pour vegetable oil into it, wait until it warms up well, add onion;
3. When the onion becomes transparent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes;
4. Now add the most important component of lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on the fire for another 10 minutes, stirring occasionally;
5. Chop the garlic with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped herbs, ground paprika, black pepper, mix and cook the dish for 10 minutes;
6. We prepare jars for harvesting: wash and sterilize. We put our lecho there and roll it up. It is advisable to put jars of lecho on lids, wrap them in something warm and leave them to cool for about a day at room temperature, and our pepper and tomato lecho will turn out very tasty. Bon appetit!

Lecho is one of those dishes that evoke the most positive emotions among many food lovers, since it can be very different, and it can be prepared to suit every taste. The classic lecho recipe is very easy to prepare. The recipes collected in this section will help you make delicious lecho just like that or for the winter, with which you can learn how to prepare lecho so that everyone who tries it will praise it - it’s as easy as shelling pears!

A simple recipe for lecho with pepper and tomato

Ingredients:

• Bulgarian multi-colored pepper – 1 kg;
• Tomatoes - 1 kg. or tomato paste – 500 g;
• Sugar – 2 tbsp;
• salt – 1 tbsp.

Cooking method:

1. Vegetables are peeled and cut into squares;
2. Tomatoes (tomato paste) are stewed over very low heat until well reduced;
3. After this, the remaining products are placed in the container with future preservation;
4. If the mass turns out to be too thick, then it is diluted with water;
5. The dish is stewed for half an hour, stirred constantly;
6. The workpiece is poured into jars and rolled up.

Prepare classic lecho recipes with tomatoes, bell peppers, onions, carrots, zucchini and even eggplants. This popular dish of Hungarian cuisine is one of those delicious winter preparations that carefully preserves the delicate aroma of sun-ripened vegetables. Despite the diversity that characterizes existing lecho recipes, its main traditional components are ripe tomatoes, onions and bell peppers.

To prepare Bulgarian lecho from tomatoes, it is better to select the most ripe, ripe and fleshy fruits of different colors - in this case, the future preparation will both taste unusual and look more attractive.

Peppers are cut in different ways: for some housewives it is more convenient to cut it into strips, for others - into cubes, slices or small pieces - it all depends on their own preferences. Of the most popular lecho recipes, the best are given below. For example, novice housewives will undoubtedly like this lecho recipe, which requires a minimum of time and effort.

Recipe for lecho from bell peppers for the winter with tomatoes

Zucchini lecho with carrots and tomatoes

A slightly sweetish light dish containing a large amount of useful substances can be prepared for future use. If your goal is preparations for the winter, prepare the required number of jars and sterilize them. The attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to a dish.

The fact is that zucchini has a neutral taste. But this quality helps to combine it with absolutely any food, because during the process of cooking, stewing or frying, it easily absorbs their taste and aroma. During the mass harvest of zucchini, the price for them drops sharply. Therefore, housewives successfully preserve it: pickle it, salt it, prepare all kinds of salads and snacks for the winter. Zucchini lecho is one of the winning options for such preparations.

Ingredients:

• Zucchini - 3 kg;
• Carrots - 500 g;
• Tomatoes - 2 kg;
• Onion - 500 g;
• Ground black pepper - to taste;
• Vinegar - 100 ml;
• Sweet pepper - 500 g;
• Sugar - 1 glass;
• Vegetable oil - 300 ml;
• Salt - to taste.

Cooking method:

1. Let's start preparing our pepper and tomato lecho - first we peel the pepper, carrots, and onions. Peel and cut the zucchini into small cubes, the onion into larger cubes;
2. We pass the tomatoes through a meat grinder to obtain a puree in which the lecho will be stewed, grate the carrots, cut the bell pepper into strips;
3. Place the onion in a saucepan and lightly fry in vegetable oil, then add zucchini, tomatoes, peppers;
4. Next, salt our pepper and tomato lecho and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour;
5. Make sure that the mixture does not burn; stir well occasionally. At the end, add vinegar and after 5-7 minutes remove from the stove. All that remains is to distribute the finished lecho into sterilized jars and roll up with metal lids. Turn the finished jars over and wrap them in a warm towel. Bon appetit!

Zucchini lecho for the winter: subtleties of preparation

• To prevent lecho from turning into squash caviar, the squash does not need to be very finely chopped. It is enough to cut it into 1.5 cm cubes or neat slices 0.5 - 1 cm wide;
• To avoid skin in the tomato sauce, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1 - 2 minutes, then they are quickly cooled in cold water. The skin of these tomatoes can be removed very easily;
• For lecho, young zucchini are selected, no more than 20 cm long and weighing 130 - 150 g. Such zucchini have thin skin and delicate crispy flesh. Zucchini should be fresh, not limp, without signs of spoilage. It is advisable that they do not have seeds;
• Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, as well as all equipment. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. Lids must also be sterilized;
• Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are added to this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar;
• For the liquid lecho base, ripe, fleshy tomatoes are used. They are ground in a meat grinder or grated. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass turns out to be tender and homogeneous;
• Bell pepper is added to zucchini lecho in such an amount that it does not dominate over the other ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing;
• Vinegar must be present in lecho. It is a good preservative and also adds sharpness to such a bland vegetable as zucchini.

Pepper and carrot lecho

Another simple recipe for preparing a popular Hungarian dish. All ingredients included in its composition are easily available in our country throughout the year.

All you need is to buy them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. This lecho can be served either separately or with hot potatoes, rice, or pasta.

Ingredients:

• 50 pieces of bell pepper;
• Tomato juice - 1.5 l.;
• Vegetable oil – 250 g;
• Sugar - 200 g;
• Onions - 1.5 kg;
• Carrots - 0.5 kg;
• Vinegar 9% - 1 glass;
• Salt - 3 tbsp.

Cooking method:

1. We select the fleshy, juicy fruits of bell peppers. Remove the stems and seeds and cut into strips (not too thin). Grind the onion into half rings, grate the carrots on a Korean grater, you can also grind them in a food processor;
2. Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. Place on the stove and simmer the vegetables for about 30 minutes from the moment they boil. The fire should not be strong. Don't forget to stir;
3. We wash the jars, pour boiling water over them, keep them in a hot oven until the moisture completely evaporates and put the lecho in them. Seal with boiled lids, turn over and leave until cool. Then we put it in a place to store the blanks. Pepper and tomato lecho is ready!
   Bon appetit!

Video “Lecho recipe from Bulgarian lecho and tomato”