How to make lecho from tomato paste. Lecho with tomato paste - a simple recipe with step-by-step photos for the winter

Very tasty lecho tomato paste, how Bulgarian lecho, preparation for the winter.

This is how we process (and eat!) 1 bag of pepper in our family. And whoever I treat, everyone asks for the recipe for this blank. We clean and cut the pepper with the whole family, we use basins. Yes, and then cook it for 15 minutes and in jars. WITHOUT STERILIZATION! Simple and very tasty.

This lecho is very easy to do.

Wash peppers, cut in half and remove seeds and stem. To make the seeds fly out, and not remain on the pepper, tap it with the flat side of the knife a couple of times, the seeds will fly out.

You can watch my video recipe dated September 11, 2016:

PHOTO report:

I do not cut every slice, but three at a time (one and a half peppers) - this is much faster.

I spread the chopped peppers in a clean plastic bag and weigh 2 kg. (maybe a little more, even up to 2.5 kg - do not waste the product!).

We dilute the marinade (1 liter of water, 1 tablespoon of salt, 200 grams of tomato paste, a glass of sugar, 50 grams of 9% vinegar, lavrushka and peppercorns). You can take not 200 grams of tomato paste, but a jar (380g.) - even tastier. I use thick-walled 5-liter pans: a pressure cooker without a lid and an already "younger" aluminum pan. I put 2 kg of pepper in each pan and cook the lecho very quickly, on two burners.

Bring the marinade to a boil, and after boiling, lay the chopped pepper. Cook for 15 minutes from the moment the pepper boils in the marinade.

Arrange in jars and close with lids (I boil the lids for 5 minutes in advance). You will get four 700-gram jars.

I cook lecho in such quantity (every year at the end of August or the beginning of September) that it’s the most scary.))) We buy a bag of pepper, the output is about 30 cans of various sizes. Lecho is perfectly stored at room temperature.

Try it, it's very tasty. I corrected the original recipe - I cut the vinegar in half. It turned out that it is also perfectly stored and not too sour lecho, but pleasant. This recipe has been in our family since 2008. And my dad said that my treatment was like that of his mother (my grandmother) - treatment from childhood!

Many hostesses want to process as many vegetables as possible and pass it off as LEcho. And they put onions, and carrots, and garlic. Try to make at least 1 time according to my recipe, only pepper, tomato paste and spices!

Everything is GENIUS - SIMPLE!

Dear Hostesses! Let me know in the comments what do you think of my recipe? I will be very glad and praise and criticism.

Lecho is Hungarian the National dish. appetizing snack goes great with a variety of dishes. Traditionally, it is cooked with grilled meat. Each housewife has her own way of cooking. Lecho with tomato paste - the recipe is the simplest and most common. Several methods for preparing snacks will be described below.

Lecho in every home

Sooner or later, every housewife thinks about how to cook lecho. The inhabitants of different countries liked this dish so much that for many it became practically the main preparation for the winter. Recipes obtained through various culinary experiments were passed down from one generation to another. Today there are a great many of them. Classical hungarian salad prepared with the addition of bacon, fried on pork fat. The recipe for preparing Bulgarian lecho surprises with its conciseness. It is made using tomatoes and sweet peppers. Delicious side dish prepared by Russian housewives is more varied. It may include zucchini, eggplant, carrots, cucumbers, onions and other vegetables. From this article you can learn how to cook lecho with tomato paste. The recipes for this preparation for the winter are very simple and very diverse.

Lecho with the addition of tomato paste. Ingredients

In order to cook tomato lecho, we need:

sweet bell pepper - 4 kilograms;
granulated sugar- 200 grams;
sunflower oil - 200 milliliters;
salt and allspice - to taste;
tomato sauce- 1 liter.

How to make lecho with tomato paste

First you need to prepare the pepper. It can be of different colors and any size. The main thing is that the vegetable is fleshy and juicy.
Next, the pepper must be washed, cleaned of seeds, cut off the tails, and cut each vegetable into four equal parts.
Then you need to turn on the stove, take a voluminous pan with a thick bottom and pour the tomato sauce into it. Combine it with sugar and sunflower oil and put on a slow fire.
Tomato sauce, stirring constantly, should be brought to a boil. Next, you need to pour pepper into it, salt, season with pepper and cook for about 20 minutes.
Next, add vinegar to the resulting mass and remove the pan from the stove.
Banks for lecho must be washed, then sterilized in water or steam bath. Glass containers should be heated in boiling water for 20 minutes so that they warm up completely. The lids should be boiled for about 10 minutes.

Next, the hot salad must be decomposed into jars and tightly rolled up with lids. The containers should be turned upside down and wrapped in a warm blanket for the whole night. In the morning, banks can be transferred to cool place for long-term storage. The appetizer will have time to infuse for seven to eight days, but it is better not to open the jars until the frost. Now cooking lecho will become simple and understandable for you.

Lecho with carrots. Ingredients

Another way to prepare a spicy side dish. It involves the use of the following products:

vegetable oil - 250 milliliters (1 cup);
tomato paste - 1 liter;
carrots - 1 kilogram;
sugar - 250 grams;
vinegar (6%) - 1 cup;
Bulgarian pepper - 3 kilograms;
salt - 1 tablespoon.

Lecho with carrots. Cooking method

First you need to combine oil, tomato paste and vinegar in one container. After that, sugar and salt should be added to them.
Now the resulting mass must be put on a small fire and brought to a boil.
Next, add to hot marinade finely chopped carrots and pieces of peeled sweet pepper.
Then the vegetables need to be kept on low heat for eight minutes.

Here is a delicious treat. A photo of the cooked dish can be seen in this article.

Lecho with rice. Ingredients

Many are interested in how to cook lecho with rice and tomato paste. Prepared in this way for the winter comes out very satisfying and nutritious. To prepare it, you will need the following ingredients:

Bell pepper- 1 kg;
rice - 250 grams (1 cup);
carrots - 1 kilogram;
tomato paste - 1 liter;
onion - 1 kilogram;
sugar - 250 grams;
vegetable oil - 500 milliliters;
vinegar - 100 grams;
salt - 3 tablespoons.

Lecho with rice. Recipe

To begin with, you should prepare the washed and peeled vegetables: cut the pepper into large pieces, chop the carrots on a grater, chop the onion.
Then salt, sugar, vegetables, rice, oil and tomato paste should be mixed in one pan.
After that received vegetable mass it is necessary to put on fire, let it boil and cook for 50 minutes.
Now in lecho with tomato paste, the recipe of which is described in this article, you need to add vinegar.
Next, the dish must be laid out in containers, rolled up with lids and left to cool under a warm blanket until morning. Lecho with rice is ready.

Lecho "Swallow". Ingredients

The author of this article found another way to make lecho with tomato paste. Recipe for cooking with original title differs from the above in that oil is not added to the snack here. To prepare lecho "Swallow" you will need the following products:

sugar - 6 tablespoons;
vinegar (9%) - 2 tablespoons;
salt - one tablespoon with a slide;
Bay leaf, peppercorns - to taste;
sweet pepper - 2 kilograms;
tomato paste - 800 grams;
red pepper - 1 teaspoon.

Lecho "Swallow". Cooking method

First of all, tomato paste must be diluted with water in a ratio of 1: 1.
Then you need to add spices, salt and sugar to it. The mixture should be brought to a boil.
Next, add the sweet pepper cut into large slices into the boiling marinade.
The mass should be kept for 20 minutes on the stove. At the end of cooking, add vinegar to it.
Now you can pour lecho with tomato paste into sterilized jars.

This recipe is very easy to make and takes very little time.

Lecho with beans. Ingredients

At the very end of this article, I would like to consider the method of cooking lecho with tomatoes and beans. Such savory snack will be to the taste of your household and will suit any dish. For its manufacture, it is better to use white beans. It looks very impressive against the background of red lecho. To prepare fragrant dish the following ingredients are needed:

dry beans - 500 grams;
vegetable oil - 1 cup;
sugar - 1 glass;
tomatoes - 3.5 kilograms;
vinegar essence - 2 tablespoons;
sweet pepper - 2 kilograms;
salt - 2 tablespoons with a slide;
hot pepper - 1 piece.

Lecho with beans. Cooking method

First of all, you should soak the beans overnight. The next day, it must be boiled until fully prepared and rinse well.
Then the tomatoes must be passed through a meat grinder. The resulting tomato mass should be poured into a saucepan, combined with sugar and salt, kept for 20 minutes over low heat.
Now chopped tomato paste should be added large pieces pepper and simmer it at a low temperature for about 15 minutes.
Next, pour into the vegetable mass boiled beans and cook for about 10 minutes more.
Then it is necessary to pour vinegar essence into the pan and immediately remove the dish from the stove.

Lecho with beans is ready. The hot product must be quickly poured into glass containers and rolled up with lids. This fragrant preparation for the winter will be a tasty and healthy addition to a wide variety of dishes. Enjoy your meal and good mood!

Agree, there is nothing tastier than homemade preparations. Whatever foreign seasonings are added to "factory" canned food, they do not give that special aroma, that indescribable taste that you feel when you open a jar home salting. Therefore, housewives collect and pass on, as a great gift, recipes for cooking pickles, revealing their secrets only after long preparatory conversations. The recipe for lecho with tomato paste for the winter below allows you to enjoy an incomparable dish all year round. It is believed that this is a Hungarian delicacy, but what is tasty will suit everyone. Try!

Classic lecho recipe with tomato paste

For the recipe Classic recipe lecho with tomato paste ”you will need the ingredients:

Tomato paste - 500 grams,
Sugar - 150 grams,
Water - 0.5 liters,
Vegetable oil - 0.2 liters,
Vinegar 9% - 0.1 liters
Salt - 1 tablespoon.

Preparation of the recipe "Classic recipe for lecho with tomato paste"

Wash peppers, remove stems and seeds.
We cut randomly into several parts.
In a cooking container (a basin or a saucepan with a thick bottom), we combine tomato paste, water, sugar and salt. Stir and put on fire.
Pour into the boiled tomato paste vegetable oil. We mix.
Lay out the pepper. Mix thoroughly.
After the lecho boils, cook it for 20 minutes.
5 minutes before the end, pour in the vinegar, mix thoroughly, let it boil and remove from heat. Pour hot lecho with tomato paste into sterilized jars and twist with boiled lids.
Wrap up. Let's cool down. We store in a cool place.

How to cook zucchini lecho for the winter: recipes with tomato paste

Ingredients:

Zucchini - 2 kg;
bell pepper- 1 kg;
Tomato paste - 400 g;
Water - 1 glass;
Vegetable oil- 300 g;
Sugar - 150 g;
Vinegar 9% - 70 g
Salt - 1 tbsp. a spoon;
Ground red pepper - 1/2 teaspoon.
Complexity: light

Cooking:

To prepare the marinade, dilute the tomato paste in a glass of water. Add vegetable oil, sugar, season with salt and pepper. Mix thoroughly and put on fire.
After boiling, add zucchini and bell pepper cut into large cubes. Boil lecho for about half an hour.
Ten minutes before completion culinary process add vinegar.
Arrange lecho on previously prepared jars, roll up. Turn the finished cans with lecho upside down and wrap until cool.

Lecho with tomato paste

There are not so many recipes where the main ingredient is bell pepper, lecho - worthy representative salads from this tasty, and, most importantly, healthy vegetable. There are a lot of recipes for making lecho, so everyone can choose one according to their taste: Bulgarian lecho, lecho with garlic and onions, with carrots, and so on.
The only “disadvantage” of lecho for the winter from pepper is the duration of preparation, the longest procedure is the preparation of a tomato, however, the most resourceful hostesses were able to find a way out - they replaced freshly prepared tomato juice with juice diluted from tomato paste. Thus, the taste of lecho with tomato paste does not change and the cooking time is reduced.

Ingredients:

Bulgarian pepper - 2.5 kg;
Carrots - 0.5 kg;
Tomato paste - 250 g;
Rock salt - 1 tbsp;
Sugar - 150-200 g (if the tomato paste is sweet, then the amount of sugar can be reduced);
Vegetable oil - 200 g;
Acetic essence- 1 incomplete teaspoon;
Water - 1 liter.

Cooking:

Wash the pepper, remove the stalks, cut into several pieces - boats.
Carrots clean, wash, grate. Dilute tomato paste in water, mix with salt and sugar, pour pepper and carrots. On the low fire bring to a boil and cook for ten minutes with constant stirring, then add vegetable oil, vinegar and cook for another 5-7 minutes.
Put the finished lecho hot into sterilized jars and roll up. Lecho with tomato paste recipe is ready!
Enjoy your meal!

Lecho with tomato paste

Ingredients:

380 g (1 can) tomato paste,
1:2 water (i.e. 2 pasta jars)
3 tbsp Sahara,
2 tsp salt,
4 tbsp table vinegar 9%,
400 g (3 pcs.) Carrots (already peeled),
1 kg (6 pcs.) pepper (also prepared).

How to cook step by step:

On a wavy grater, Burner chopped carrots and peppers into large pieces.
I poured 1 can of tomato paste into a saucepan, poured 2 cans of water from under the paste, added salt and sugar and brought to a boil
I added carrots to the boiling tomato and boiled for 10 minutes.
And at this time, poured chopped pepper with boiling water from the kettle and let it stand for 5 minutes so that bitterness came out.
Then she drained the water, and added pepper to the pan with carrots and 4 tbsp there for safety. vinegar. Vinegar is not felt in the lecho, but the soul is calm that nothing will growl.
Cooked for another 5 minutes, poured into jars fried in the oven and rolled up with screw caps. Left to cool with lids down.
Everything - lecho with tomato paste is ready!

Lecho from zucchini with tomato paste for the winter

Ingredients:

tomato paste - 300 g;
bell pepper - 700 g;
tomatoes - 700 g;
zucchini - 2-3 pieces;
onions - 2-3 pcs.;
water - 1 l;
salt - 1 tbsp. a spoon;
sugar - 1 tbsp.;
vinegar - 125 ml;
vegetable oil - 250 ml.

How to cook Lecho from zucchini with tomato paste for the winter:

Dilute tomato paste in water and mix with salt, sugar, vegetable oil and vinegar. We put the sauce on the fire and cook until boiling over medium heat, then leave to boil for 10 minutes, until thickened.
In the meantime, let's start preparing the vegetables. Peppers for lecho with tomato paste are best cut into rings or half rings, onions in the same way, zucchini and tomatoes into cubes. As soon as everything vegetable ingredients will be prepared, we begin to lay them in the sauce. Peppers and onions come first, they should be boiled for 10 minutes. Next, add tomatoes and zucchini and continue cooking for another 15-20 minutes.
We try the finished lecho and add the necessary spices to taste, if necessary. You can serve lecho immediately, or you can close it for the winter.
For harvesting for the winter, the recipe needs to be increased in the right amount and after cooking, put the lecho in sterilized jars and roll up the lids.

Lecho with tomato paste for the winter: a recipe

Ingredients:

We will cook based on the fact that we have 2 kg of sweet bell pepper. It will require:

Tomato paste about 1 l,
Vegetable oil grams 300,
Table vinegar 100 ml,
Onions and carrots 800 grams each,
Salt 2 tbsp. spoons,
Sugar sand 200 grams,
Garlic 2-3 cloves.

And all this will be stewed in 2 liters of water, and the output will be about 5 liters of delicious lecho.

Training:

In order for the work to go like clockwork, the vegetables must first be washed and allowed to dry. Make sure your household has all the listed products so you don't have to run to your neighbor for a glass of sugar or a bottle of oil.
Pay Special attention to the jars in which the product will be stored. The shelf life depends on their sterility. And it happens that the hostesses complain that they were given bad recipe lecho with tomato paste for the winter, but they themselves were simply too lazy to prepare jars.
Not the best remedy than fry the container in the oven. For this:
Banks are washed with soda,
Place neck down on the oven rack
Heat the cupboard with dishes to a temperature of 120 degrees,
Turn off and allow the jars to cool to a warm state.
Hot lecho is laid out in absolutely clean jars and rolled up. Read more

Cooking:

Now let's start messing around. Tomato paste must be diluted in water, the resulting solution is the same tomato juice, put it on fire and bring to a boil. While the filling is heating, we clean the carrots, rub them on a grater, and after the “juice” boils, put the carrots into the pan, put sugar and salt in the same place, immediately reduce the heat to a minimum and cook for 10 minutes.
While the carrots are boiled in tomato juice, peel the sweet pepper, cut it into cubes. Cut the prepared onion into half rings. Then we lower both products into the same pan and cook for another 15 minutes.
At this time, take the garlic, cut it finely-finely. Prepare oil and vinegar. A quarter of an hour has passed - put the remaining ingredients and continue to cook until tender.
Removing banks from oven and lay out lecho. It’s great if a couple of spoons didn’t go into the jars - there will be something to taste at home. And believe me, such a lecho will not stagnate in your cellar for a long time. Enjoy your meal!

Lecho is ancient, a traditional dish Hungarian cuisine is quite well spread in Europe.

This blank with tomato paste can be used as independent snack and as a sauce. Despite the fact that this is a dish of Hungarian cuisine, it is widespread in all countries. It also does not have a specific recipe, just like , so there are many different options its preparation.

Today we will analyze step by step 5 simple and delicious recipe cooking lecho from bell pepper with tomato paste for the winter.

Lecho with tomato paste and 3 kg of bell pepper (for the winter) - You will lick your fingers

Thanks to this recipe, wrapping in a warm blanket or sterilizing lecho is not necessary. It can be stored at room temperature, it is not necessary to put it in a cool place.

Ingredients:

Bulgarian pepper - 3 kg.
For marinade:
Water - 1.5 liters
Tomato paste - 250 gr.
Vegetable oil - 100 ml.
Salt - 1.5 tbsp. spoons
Sugar - 1.5 cups
Vinegar 9% - 70 ml.
Bay leaf - 5 pcs.
Peppercorns - 10 pcs.

Cooking method:

1. Under flow warm water wash the bell pepper. We clean the pepper from seeds and cut off the stem. Then cut into small pieces. We put everything in a large basin.

2. Cooking the marinade. We take a large saucepan, pour 1.5 liters of water into it, pour in 70 ml. 9% vinegar, 1.5 cups of granulated sugar, 1.5 tbsp. spoons of salt.

3. We also add 100 ml. vegetable oil and 200 gr. tomato paste. We put black peppercorns and a few pieces of bay leaf on the eye. We carefully mix everything and let the marinade boil.

4. While the marinade is cooking, at this time we will sterilize the jars.

5. As soon as the marinade boils, put the bell pepper in it.

6. We leave it on high heat, when the lecho boils, reduce the heat to medium and cook for another 15 - 20 minutes.

8. We close the lids, put them on the windowsill and wait for them to cool completely, then put them in the storage place.

Bulgarian pepper lecho with tomato paste for the winter with onions and carrots

Ingredients:

Bulgarian pepper - 3 kg. (already chopped)
Carrots - 1 kg.
Onion - 1 kg.
Tomatoes - 700 gr.
Sugar - 1 cup
Sunflower oil - 1 cup
Salt - 1 tbsp. a spoon
Vinegar - 1 teaspoon

Cooking method:

1. We wash the pepper thoroughly, cut off the stalk, take out the seeds and cut it arbitrarily.

2. Wash the carrots, peel and rub on coarse grater.

3. We wash the tomatoes, cut off the stalk and scroll in a meat grinder (you can just chop finely, they will boil when boiled).

4. We take a large saucepan, put tomatoes, pour granulated sugar and pour vegetable oil. Turn on the fire and boil everything, then add salt. After it boils, pour in 9% vinegar.

5. Following the vinegar, we send carrots.

6. Peel and chop the onion small cubes, put in a saucepan.

7. Cook for 15 minutes, then add bell pepper and simmer with closed lid another 30 minutes (if it seems to you that there is not enough liquid, add water).

8. We send the hot lecho to a hot, sterile jar, close the lid. Turn upside down and let cool completely. Then we put it in storage. Enjoy your meal.

How to cook a blank of bell pepper with tomato paste, carrots and rice

AT this recipe indicate the weight of already prepared, chopped vegetables. Yield 5 liters lecho.

Ingredients:

Tomatoes - 3 kg.
Bulgarian pepper - 1 kg.
Onion- 1 kg.
Carrots - 1 kg.
Rice - 1 cup
Salt - 2 tbsp. spoons
Sugar - 1 cup
Vegetable oil - 300 gr.
Vinegar 9% - 50 ml.

Cooking method:

1. We wash all vegetables under running water. Peel the onion and cut into half rings.

2. Cut the peppers in half, remove the seeds and stem, then cut into strips.

3. Peel the carrots and grate on a coarse grater.

4. Remove the stalk from the tomato, cut them in half and scroll through a meat grinder.

5. Take a large saucepan, add all the ingredients, mix and put on medium heat.

6. Bring it to a boil, then reduce the heat and cover with a lid, cook for 15-20 minutes.

7. Wash the rice and add to the pan. Pour salt, granulated sugar and vegetable oil. Mix thoroughly.

8. We put it back on the fire and bring it to a boil, so we simmer for another 30-40 minutes over low heat (necessarily under the lid).

9. At this time, we sterilize jars and lids in any way convenient for you. Wash them thoroughly with baking soda beforehand.

10. During this time, the rice is cooked, pour in the vinegar, mix and simmer for another 5 minutes.

11. When the lecho is ready, put it in jars and close it.

Turn upside down and cover with a warm blanket to cool completely. Then we put it in storage. Enjoy your meal.

Delicious lecho with garlic and tomato paste

Ingredients:

Bulgarian pepper - 2 kg.
Onion - 3 pcs.
Chili pepper - 1/2 pc.
Garlic - 1 head
Water - 750 ml.
Tomato paste - 350 gr.
Salt - 1 tbsp. a spoon
Sugar sand - 200 gr.
Vegetable oil - 150 ml.
Vinegar - 150 ml.
Black peppercorns - 10 pcs.
Allspice - 10 -15 pcs.
Bay leaf - 3 pcs.

Cooking method:

1. We wash the peppers, cut them in half, peel them from the stalk and seeds, cut into small pieces.

2. We clean the garlic from the husk and cut it coarsely, into two or three parts. Cut a clean chili pepper into small half rings.

3. Remove the husk from the onion and cut into half rings. We put all the ingredients in one container.

4. At this time, prepare the sauce. Pour 750 ml into a large saucepan. water, add 350 gr. tomato paste, pour in 150 vegetable oil, pour 200 gr. granulated sugar, 1 tbsp. a spoonful of salt, bay leaf, black pepper and sweet pea. We mix everything carefully.

5. Cook for 5-7 minutes and lay out the rest of the ingredients. The required cooking time is 30-40 minutes.

6. After 30 minutes, add vinegar and remove the parsley.

7. We boil for another 5-10 minutes, only then we begin to lay out and roll up the cans. Leave to cool completely and store away. Enjoy your meal.

Sweet pepper and zucchini lecho recipe (video)

This is a wonderful appetizer, where the main ingredient is zucchini - sweet, tender vegetable dish, which can be used as an appetizer or side dish for any meat dishes, you can also put it on bread and eat it like sandwiches. Prepared without sterilization.

Enjoy your meal!

Blanks-blanks - sweet, salty, spicy; oily and savory, fragrant and fragrant. There is nothing better than opening the “sun” in a jar on winter snowy evenings and enjoying golden ruddy vegetables that you cooked with such love in the fall.

Today we will talk about blanks from sweet red, popularly called Bulgarian, pepper. Why he is Bulgarian, no one can answer for sure, since he has nothing to do with Bulgaria.

Perhaps this name "stuck" to him at the time Soviet Union when it was imported from this country. But the real homeland of this vegetable is America, it grows well at a temperature of 20-25 degrees and good humidity.

Therefore, it is not easy to get a pepper crop in Russia, we rarely have consistently warm, humid summers. Yes, and it lasts only three months, and this is according to the calendar. Sometimes even less. But we do not despair, and we grow it in greenhouses.

And who manages to become happy owners of their own rich harvest, of course, they harvest it for future use. One of the most popular preparations is, of course, lecho. It can be consumed on its own or added to main courses. We have already written on this topic, and shared, and “.

And today our topic is devoted to our favorite preparation exclusively with tomato paste. Which is very interesting. After all, with it, the cooking process is reduced by at least two times.

Therefore, we offer you several recipes to choose from. And you choose which one is closer to you.

The classic recipe and therefore one of the most popular cooking options for lecho is a mixture of tomato paste and bell pepper, with seasonings and vegetables.

He's not complicated. The main thing is to strictly follow the recipe, then you will delight yourself with delicious preparations.

Ingredients (yield approximately 4 liters):

Sweet pepper 2 kg
Tomato paste 300 gr
Carrot 1 kg
Bulb onion 500 gr
Sugar 200 gr
Water 2 liters
Vegetable oil 200 gr
Vinegar 9% 90 - 100 ml
Garlic 1 head

Cooking:

1. Put a large cooking dish on the fire. It can be bulky dishes or a small cooking basin. The main thing is that there is enough space in the dishes for convenient mixing of vegetables.

2. Pour water into a container and add tomato paste. Mix until smooth. Store bought tomato paste can be used. She has rich taste both color and preparation with it always turn out delicious.

The main thing is to make sure that it is without any unnecessary additives. And even better without salt, and without sugar. Information about this can be found on the packaging.

3. Wash the carrots, peel, cut off the tails. Grate it on a coarse grater. You can also use a Korean carrot grater for chopping.

Although you can cut it into small strips, slices, rings, half rings or grind it in a combine. In this case, the pieces will turn out to be very small, which is not very good for lecho. But, as an option, it is possible.

Pour it into the tomato and mix. Cook over low heat.

4. Add sugar and salt to the mass. If the tomato contains these components, then be guided more by your taste than by the recommendations for the recipe.

5. While the tomato mass is being cooked, take onions. It should be cleaned and cut into small pieces. They should not be made very small, because in this dish the onion will not be bitter or give an unpleasant taste. He will become an equal member of the vegetable fraternity in this dish.

When everything is chopped, the onion should also be sent to the pan.

6. While the vegetables are cooking, let's process the bell pepper. It should be washed, the seeds removed and the stems cut off. Then cut first into strips along, and then into small cubes.

7. Send it to cook with other vegetables and wait for the mass to boil.

After boiling, cook for another 15-20 minutes, be sure to stir. Do not be afraid that it will remain raw. Even if, in your opinion, it is damp, it will “reach” in a jar during “passive” sterilization.

If you boil vegetables during cooking, everything in the jar can simply turn into porridge.

8. 5 minutes before the end of cooking, pour sunflower oil and vinegar into the mass. Grate the garlic, or pass it through a press, and send it to the vegetables as well.

9. While the mass is still hot, pour the finished snack into clean sterilized jars and roll up. To make sure they are well sealed, turn the jars upside down and set them on a cotton cloth.

If the jar is poorly closed, you will immediately see it, it will begin to leak.

The recipe is easy to prepare and it is very easy to make a delicious preparation for the winter.

Lecho from bell pepper with tomato paste for the winter - recipe "Lick your fingers" (with video)

The recipe is very similar in composition to the previous one, but their tastes will vary due to the absence of some ingredients. It's even easier to prepare. And it turns out very tasty. People say about such a snack that while you eat such a snack, you will lick all your fingers.

How to cook? Read the recipe, as well as watch it in video format, and cook with pleasure.

Ingredients:

Bulgarian pepper 800 gr
Tomato paste 500 gr
Water 250 ml
Garlic 4 cloves
Salt 1 tablespoon
Sugar 1 tablespoon
Sunflower oil 1 tablespoon
Vinegar 2 tablespoons
Peppercorns 4-5 pcs
Allspice 4 pcs
Bay leaf 1 pc

Cooking:

1. Wash the pepper, divide it in half and remove the entire core along with the stalks. Then cut into cross slices.

2. Dilute tomato paste with water and pour chopped vegetables with this mixture.

3. Add bay leaf and two types of pepper to the mass. If you wish, you can also put your favorite seasoning, or, on the contrary, do not put, say, pepper. All this is a matter of taste.

4. Put the future lecho into a saucepan and put on fire. The mass should boil. After that, add one tablespoon of sugar and salt. It’s not worth adding more yet, it’s better to adjust the taste later.

5. You need to cook for about half an hour, then add two tablespoons of vegetable oil and vinegar. Next is the minced garlic. Optionally, you can add a burning pod.

6. Cook the dish for about 15 minutes over low heat, stirring occasionally. After the specified time ready meal you can taste and add, if necessary, sugar or salt.

7. Transfer the finished workpiece to a hot jar and close the lid. So it will stay until the winter. Enjoy your meal!

You can also watch the entire recipe in the video below.

Pepper and zucchini lecho with tomato paste

Together with bell pepper at the end of summer, another nutritious and healthy vegetable- zucchini. And putting them together in a jar would be a great idea.

Together they create an excellent duet, and how to combine them deliciously, I will tell you in this recipe.

Ingredients:

Zucchini 2 kg
Bulgarian pepper 500 gr
Bulb onion 500 gr
Carrot 500 gr
Garlic 1 head
Sunflower oil 1.5 cups
Salt 1 - 2 tablespoons without a slide (or to taste)
Sugar 7 tablespoons
Vinegar 9% 100 ml (more possible)
Tomato paste 300 gr
Water 1000 ml

From this amount of ingredients, approximately 4.5 liters of salad are obtained.

Cooking:

1. Wash, peel and remove carrots. Then grate on a coarse grater. If this seems tedious to you, you can run it through the appropriate rack of the food processor.

An excellent option would be to grate it through a grater for Korean carrots.

2. Peel and cut the onion into medium-sized cubes. You can use both white and red varieties. The second will give the finished dish additional beauty.

3. Wash, peel and also cut the pepper into small strips.

Why straw? Because this is the main character in this dish, and it cannot be dissolved in liquid, like other vegetables.

4. Wash the zucchini. If they are already mature, you can get rid of the peel. If young, it can be left.

Cut the root crop into rings or plates about 1 centimeter thick, then cut into cubes.

5. Put a pot with a thick bottom, a roaster or a frying pan with high sides on the fire.

Pour half a glass into it. sunflower oil and send onions and carrots to stew. You don't need to fry them. You just need to wait until they become soft.

6. Next, send pepper and zucchini to the dishes, mix well.

7. In a separate bowl, mix tomato paste with water. This should not be done on fire, as the pasta may burn while you mix all the contents of the pan.

8. Pour all the vegetables with the tomato mixture.

Add salt, sugar, mashed garlic and mix gently without damaging the already soft vegetables. Next, wait for the liquid to boil and then simmer ready lecho another 40 minutes.

9. At the very end, pour vinegar into the dish and simmer for another 5 minutes. After it disperses, you can taste the sauce, and if you feel that there is not enough acid for your taste, then you can add a little more to taste.

I have seen recipes where up to 200 ml of acid is added to a given amount of vegetables. For me personally, this is a lot, but everyone's taste is different. And, as you know, you can't argue with him.

10. Decompose hot salad on sterile jars and close. Turn over, put on the lid and cover with a warm blanket. Leave in this position until completely cooled.

Then put away for storage. Wait for winter!!!

How to cook lecho from 3 kg of bell pepper and tomato paste

Why exactly three kilograms of pepper, you ask? Because, for harvesting one type of lettuce, this amount is just enough for the whole winter. It is better to prepare several different options than to go in cycles in any one.

Today a lot different recipes, so if you cook a little of all the snacks, then our winter diet will be more diverse.

Ingredients:

Bulgarian pepper 3 kg
Bulb onion 1 kg
Tomato paste 250 gr
Sugar 1 cup
Sunflower oil 1 cup
Ground black pepper to taste
Water 750 gr
Vinegar 9% 1/2 cup
Salt 2 tablespoons (or to taste)
Bay leaf

Cooking:

1. First of all, you need to wash the pepper. We have our own, homemade, fleshy. To make the finished dish beautiful, we chose multi-colored fruits.

For this recipe, by the way, you can use not fully ripe specimens. As a result, they will still turn out delicious. Vegetables must be cut into longitudinal strips.

2. After removing the husk, rinse the onion with running water and cut into half rings about 4-5 mm thick.

3. Take a large saucepan with a thick bottom, pour water into it, add salt and granulated sugar, boil until all the crystals are dissolved.

4. Pour vegetable oil and vinegar there. We do it now, without food, so that the liquid is ready to "accept" all the vegetables.

5. Next, pour in the tomato paste and let it boil for about 5 minutes.

6. Dip the chopped pepper and onion into the prepared liquid. Next, you need to reduce the heat, close the pan with a lid and let the mass boil for 15-20 minutes.

7. Before putting the finished lecho into jars, they must be sterilized over steam or by boiling. Then roll up and hold under a warm blanket until they cool completely.

From this amount of ingredients, approximately 4.5 liters of the finished product will be obtained.

Delicious lecho with tomato and honey

Have you ever tried lecho with honey? I first met him at a party. I don't really like honey, but this dish was simply divine. Sweet, melt-in-your-mouth peppers honey sauce It's so delicious that you can swallow your tongue. And “licking your fingers” is not even discussed!

Don't believe? Try it. And here is the recipe.

Ingredients (yield 1.5 liters):

Sweet pepper 1.5 kg
Garlic 1 head (30 gr.)
Tomato juice 1/2 liter
Vinegar 9% 2 tbsp. spoons
Honey 3 tbsp (you can sugar)
Salt 1 tsp
Vegetable oil 50 ml

Cooking:

1. The first step is to peel the peppers and cut them into pieces that are convenient for you. Which - decide for yourself. Someone likes them to be long layers for the whole plate, and someone likes them to fit neatly in a spoon.

To do this, pour tomato juice into the pan, add one teaspoon of salt, three tablespoons of honey (if completely against it, you can replace it with sugar) and 50 grams of vegetable oil.

If there is no tomato juice, then you can dilute the tomato necessary quantity water.

Send the garlic squeezed through the press there. It can also be grated on a fine grater, or simply chopped with a knife.

3. Put the chopped pepper into the tomato mass, and put the pan on the fire. Be sure to cover the dish with a lid.

4. When the contents boil, you need to add two tablespoons of vinegar, mix well and let it stew for another 15 minutes. During that time, the pieces should soften slightly.

Why should vinegar be injected at this stage? If you add it at the beginning, it may fade. And if at the very end, vegetables may not have time to soak them.

5. While our snack is languishing on fire, you can sterilize jars and lids. This can be done either for a couple, or any.

6. Without turning off the fire, but making it minimal, fill the jars one by one with fragrant contents and immediately twist. Do not forget to remove the filled container under the blanket, turning it over and placing it on the lid. Wait until everything cools down, then remove for storage.

Three small jars of lecho come out of this volume of ingredients. And there's still some goodies left. fragrant sauce. It can be poured into a small jar and stored in the refrigerator.

With it, you can cook first or second courses, or simply add to pasta and eat like.

Recipe for lecho for the winter with tomato juice

dense fragrant lecho– it is, of course, always very tasty. But there are eaters who especially love the sauce in it, so juicy and sweet and sour.

We have prepared specially for them special recipe With tomato juice. Such a dish turns out to be more liquid, but no less appetizing.

Ingredients:

Bulgarian pepper 1 kg
Tomato juice 2 liters
Sugar 3 tbsp (heaped)
Salt 2 tablespoons (or to taste)
Citric acid on the tip of a spoon

Cooking:

1. In a large pot, where it will be cooked vegetable preparation, pour tomato juice. Pour in sugar and salt, mix well.

You can use your own prepared juice, or purchase it from the store. When buying it, make sure that it is 100% juice, completely natural, and preferably without any additives.

2. Cut the peppers into longitudinal strips, of course, after removing the stalks and seeds. Send them immediately to the pan.

The cutting method can be any. Personally, I like to cut it quite large in this version, so that when we eat, it is felt.

Take red or orange fruits, they have already gained both taste and aroma, and finished product of these vegetables will be the most delicious.

3. Put the pan on the fire and bring the mixture to a boil. Moreover, the boiling process should be uniform over the entire area, and not in separate places.

It will take about 10 minutes to cook the contents. Stirring is not necessary at all, as the vegetables can become too soft and break, which we absolutely do not need. In the juice, everything will boil perfectly evenly.

There are no onions or carrots here, so long-term heat treatment is not needed.

4. By the end of cooking, we should already have sterilized jars and lids.

5. Lecho should be poured into hot jars. First fill one of them, and immediately twist it. Then the next, and so on, until we twist everything. Close with metal lids.

We do not remove the pan with the contents from the fire at this time, we set only its smallest value.

We put the finished preservation under a blanket on the lids, and wait until it cools down. Then you can remove the filled container in a cool dark room.

This recipe is very simple, without any tricks and frills. But it is so tasty that every year you prepare a small batch of it.

What ratio of tomato paste and fresh tomatoes is used to make a delicious lecho

The taste, aroma of any dish, as well as its consistency is more dependent on the sauce. And if we are considering lecho recipes today, then tomatoes are the most important link. The taste of the snack itself will depend on how ripe, juicy, meaty and tasty they are.

Therefore, in this case we always try to choose necessarily red, ripe tomatoes. They give not only taste, but also color, which also plays an important role.

Prepare your favorite snack with ready-made tomato juice, or tomato paste. Of course, making your own juice or pasta can take a long time. And not everyone has it, so they often use store options.

In addition, homemade counterparts usually turn out to be somewhat watery, and it takes additional time to boil them down to desired consistency. This must be taken into account when cooking.

And tomato paste from the store, as a rule, is always thick, and, on the contrary, requires dilution with water. In addition, it often has a rich sour taste, and some of its varieties are too sweet or salty. Therefore, here you need to be careful.

However, its undoubted advantage is that the cooking time is reduced by at least two times. After all, you don't need to boil it.

If you pay attention, then in all today's recipes I wrote that when buying, you should read the composition on the packaging, and try to purchase a product of a neutral taste, without the addition of sour, sweet and salty components. If you add flavored pasta to pure form, then it will be impossible to eat the finished product.

Therefore, it is always necessary to dilute store-bought pasta with water. As a rule, this is done at the rate of 1:3, or 1:2. It depends on the density of the purchased product, as well as on your taste preferences.

And first of all, in any case, rely on your taste. Even if the recipe says that you should add a spoon or two of salt or sugar, first add less, mix and try. Put flavor additives you can at any time, but if you put in too much, you can’t take it away.

If we compare the ratio of tomato paste to tomatoes, then I can only make an approximation. I analyzed a number of recipes where this or that product is used, and the spread turned out to be significant. Even if it concerns some tomatoes.

So, my analysis showed that for 1 kg of bell pepper, either 1 kg of tomatoes or 2 can be taken. It all depends on how much sauce you would like to get in the appetizer.

Tomato paste for the same amount of vegetables is usually taken 250 - 300 g, and everything is diluted with about 1 liter of water (it can be 100 ml less).

Although I have come across recipes where 300 grams of pasta and 900 ml of water are also taken for 2 and 2.5 kg of vegetables. And in one of the recipes, it is even suggested to take 250 g of pasta and 750 ml of water for 3 kg of fruit.

There are recipes where only a kilogram of tomatoes is taken for 2 kg of pepper. That is, two times less than in the previous comparison.

The same situation is with tomato juice. For 1 kg of vegetables, from 0.5 ml to 2 liters can be taken.

That is, starting my research, I was going to find some kind of logical algorithm. But alas ... I never managed to do it.

So friends, it's easier to follow ready recipe. And take into account only the fact - how much sauce would you like to get. If you like the appetizer to have more peppers, then add less, and if you like to collect a thick sweetish mixture with bread, then add a little more.

And that's all for me today. I hope you can choose your favorite recipe. If you have your favorite recipes, please share them in the comments. Let everyone be able to choose for themselves what they like.

It's great when people cook delicious food and share their experience.

I wish everyone delicious preparations. And Bon Appetit!