The treatment is easy. Lecho made from peppers and tomatoes, with the addition of hot peppers

We continue to roll up the jars. Today we have Lecho for the winter. There are many recipes for lecho, some like it with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet peppers. How many people, so many tastes. Choose any recipe! Making pepper lecho is very simple and quick! And in winter it’s so nice to open a fragrant jar and enjoy a snack that retains the taste of summer!

Pepper lecho for the winter

2:4

Making pepper lecho is very simple and quick! And in winter it’s so nice to open lecho and enjoy this delicious preparation, to potatoes or pasta.

We will need:

For 4 liters:

Tomato – 2 l

Bell pepper -2-2.5 kg

Onion – 1 kg

Vegetable oil – 150g

Salt – 1.5 -2 tbsp. l.

Sugar – 2 tbsp. l.

Garlic – 4 large cloves

Preparation:

Wash the pepper, remove seeds, cut lengthwise into 2-4 parts. Cut the onion into thin rings. Mix everything, pour in the tomato, put the lecho on low heat.

When it boils, add salt, sugar and mix gently. Keep at a low simmer for 10 minutes, then add chopped garlic, stir and immediately roll into sterilized jars.

3:4

Pepper lecho is ready!

Lecho with carrots for the winter

This recipe is the most delicious in my opinion. I advise you to prepare it. There is little hassle, the consumption of pepper is good (we plant a lot and don’t know where to put it now), there is no need to sterilize the jars with this lecho.

So, we need:
For 1 liter of tomato juice
1 tbsp. - salt
2 tbsp. - sugar
5-6 large carrots
1 head - garlic
8 dec. spoons - 9% vinegar
sweet pepper

Preparation:
Prepare tomato juice in any way convenient for you. I make juice by putting tomatoes through a juicer. Then I boil tomato juice for 20 minutes.
I add salt and sugar to the boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through a press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel the sweet pepper and cut into strips.
When the tomato juice and carrots boil for 25 minutes, add as much pepper as you can fit.
For 5 liters of juice it takes me 2 buckets of pepper.
Cook the pepper for 8-10 minutes.
Place in jars and roll up iron lids and “under a fur coat” until it cools.

5:4

Lecho from zucchini and eggplant for the winter

We will need:
1 kg eggplants
1 kg zucchini
1 kg pepper
1 kg carrots
bunch of dill, bunch of parsley

for the sauce:
2 kg tomatoes
2 heads of garlic
1/2 cup 6% vinegar
1.5 cups vegetable oil
1.5 cups sugar
1/3 cup salt
4 allspice peas
5 black peppercorns
2 bay leaves
1 tsp coriander (optional)

Preparation:
1. Cut eggplants and zucchini into slices, pepper into rings, grate carrots, chop greens
2. To make the sauce, twist the tomatoes. Add grated garlic, vinegar, oil, salt and sugar. Mix everything
3. Pour the sauce over the vegetables, add spices and simmer over medium heat for 40-60 minutes.
4. Place the vegetables in jars, roll them up, turn them upside down, and cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Lecho with sweet pepper for the winter

A lecho recipe that has been proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it.

We will need:

3 kg tomato
1.5 cups sugar
1 cup vegetable oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons vinegar 9%
3 kg sweet pepper

Preparation:

1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.

2) boil for 30 minutes, then add pre-cut pepper

3) boil for another 5-10 minutes

4) roll into jars, turn over, wrap until completely cool

I always take banks from screw cap, I sterilize them in the oven (I put them in cold so they don’t burst and sterilize them for 30 minutes).

Lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without refrigeration all winter.

You can eat lecho the next day.

Lecho with onions for the winter

We will need:

1.3 kg sweet pepper,

1 kg of tomatoes,

250 g onions,

15 - 20 g salt,

ground black pepper to taste

2 - 3 tbsp. spoons of water.

Preparation:

Mature sweet pepper wash, remove seeds, cut into strips 5 - 8 mm wide or pieces.

Cut the tomatoes into slices 3 - 4 mm thick.

Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to enamel pan. Add 2 - 3 tbsp. tablespoons of water and simmer covered for 10 minutes. Fill the jars tightly, without air voids vegetable mass(vegetables should be covered with juice on top). Sterilize in boiling water: liter jars- 45 minutes, three-liter - 60 minutes.

Lecho with carrots for the winter

We will need:

2.5 kg sweets bell pepper,
3 liters of tomato juice,
3 carrots,
1 pod of hot pepper,
1 head of garlic,
1 bunch of parsley,
1 bunch of dill,
3/4 cup vegetable oil,
8 tsp 9% vinegar
100 grams of sugar,
2.5 tbsp. salt

9:4

Preparation:
Cut the pepper into strips, grate the carrots coarse grater, chop the greens. Grind the hot pepper and garlic together through a meat grinder. Place sweet and bitter peppers, carrots, garlic, herbs, salt, sugar and vegetable oil in a saucepan, pour in natural tomato juice and cook for 30 minutes. Add vinegar 5 minutes before the end of cooking. Place the lecho in sterilized jars, roll up and turn over onto the lids until it cools.

Lecho without oil for the winter

We will need:

3 kg tomatoes,
1.5 kg sweet pepper,
7 large cloves of garlic,
1 glass of sugar,
1 tbsp. with a top of salt

Preparation:
Cut half the tomatoes and cook for 10-15 minutes, add sweet peppers cut into strips, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho into sterilized jars and roll up.

Lecho with carrots without vinegar for the winter

We will need:

3 kg tomato,

2 kg peeled bell pepper (unpeeled 2.3 kg),

0.5-1 kg carrots,

2 tablespoons salt (full)

1 tablespoon granulated sugar,

1 tablespoon of vegetable oil.

11:4

Preparation:

Tomatoes through a meat grinder, carrots into strips, peppers into strips. Cook tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn them over and wrap them up.

Exit:- 6 cans of 650 g or 5 cans of 750 g.

Pepper lecho and eggplant for the winter

Lecho is one of delicious snacks for the winter. It's easy and quick to prepare.

From this amount the yield is 4 liters.

We will need:

Tomato juice -4 l

Beautiful bell pepper – 1.5 kg

Eggplants – 1.5 kg

Onion – 1 kg

Vegetable oil -150 g

Salt - 1.5 - 2 tbsp. l

Sugar – 2 tbsp. l.

Vinegar 9% - 2 tbsp. l.

Garlic – 4 large cloves

Preparation:

1. Cut the eggplants into slices, sprinkle with salt, let stand for 30-50 minutes so that the bitterness comes out. Then rinse in cold water.

2. Peel peppers for lecho from seeds, cut into halves or quarters, onion into thin rings.

3.Place everything for the lecho in a large saucepan, pour in tomato juice, cover with a lid and put on low heat.

14:4

When the tomato is very hot, the vegetables have settled significantly, you can add heat.

Add sugar, salt, butter to the lecho and bring to a good boil. Pour in vinegar and boil for 15 minutes. At the end add chopped garlic. Pour lecho into sterilized jars, roll up and wrap.

Pepper and eggplant lecho is ready!

Pepper lecho for the winter

We will need:

Tomatoes - 5 kg

Bell pepper - 2 kg

Carrots - 200 g

Beetroot - 200 g

Salt - 3 tbsp. spoons

Sugar - 1 glass

Vegetable oil - 1.5 cups

Preparation:

First, we wash the tomatoes, blanch them and peel them. Then grind through a meat grinder until pureed. Put the puree into a saucepan and put it on the fire.

When the puree boils, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, grate the carrots and beets on a coarse grater, then put the vegetables in a saucepan with the sauce and cook for another 10 minutes.

We clean the pepper from the stalk and seeds, cut it into small pieces.

Add to the pan with the rest of the ingredients and simmer over low heat for 25-30 minutes.

Place the finished lecho in sterilized jars (you should get 7-8 liters of lecho) and roll up the lids. Here is a fairly simple recipe, bon appetit!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bell pepper - 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic - 2 cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. spoon

Salt - 30 grams

Granulated sugar - 1 tbsp. spoon

Preparation:

Prepare the vegetables, wash them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into slices, cut the onion into half rings, cut the bell pepper into strips.

Scald the tomatoes and remove the skin from them. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, add onions and carrots.

When the vegetables have softened, add the peppers and zucchini. Add salt and simmer for 5 minutes over medium heat.

Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat. 5 minutes before readiness, pour in the vinegar, stirring the lecho.

Place the finished lecho in sterilized jars. The jars should be turned over and covered with a blanket until they cool completely.

Lecho of tomatoes and peppers for the winter

18:4

We will need:

Bell pepper - 3 kg

Tomatoes - 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Potted peppers - 8 pieces

Vegetable oil - 200 g

9% vinegar - 80 g (I like to use apple cider vinegar)

Preparation:

Prepare the main ingredients. Rinse the vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all unnecessary parts.

Grind the tomatoes in a meat grinder. Place the resulting mass in a saucepan.

Boil the tomatoes over low heat for 15 minutes, add pepper, sugar, salt, and vegetable oil. Cook for 20 minutes. At the very end, add peppercorns, bay leaves and vinegar. Boil for another 5-7 minutes.

Jars must be sterilized using an oven.

Divide the lecho into jars and close the lids. Turn upside down and wrap in a blanket and leave until completely cool.

Lecho with beans for the winter

19:4

Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper - 2 kg

Hot pepper - 1 piece

Sugar - 1 glass

Vegetable oil - 1 glass

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

Recipes for pepper lecho are so varied that you can easily find both spicy and sweet lecho, both purely vegetable lecho and lecho with meat products. Lecho made from pepper and tomato can be thinner or thicker, depending on the housewife’s idea.

Pepper lecho for the winter

Lecho, which has become a classic among Russian housewives, is made from sweet peppers. This is lecho made from peppers and tomatoes, onions, garlic and herbs with the addition of popular seasonings - parsley, celery or cilantro, black ground pepper, ground paprika, salt and vinegar.

As always, first peel the pepper, remove the seeds and cut into four pieces. The same should be done with tomatoes. Cut the onion into half rings. Then you need to heat the vegetable oil in a saucepan, add the onion, wait until the onion becomes transparent and add the tomatoes. The future pepper lecho should be salted and simmered for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Add seasonings and cook until done (another 10 minutes).

Jars are prepared traditionally - washed and sterilized. Lecho is laid out in them, the jars are rolled up. It is recommended to turn the jars over, wrap them in blankets or blankets and leave them for a day to cool slowly. Then you should return the workpieces to their usual position and store them in cool place. Canned food will give you something to enjoy all winter long. spicy taste this amazing snack and treat connoisseurs of your culinary talent.

Lecho from bell pepper is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets fresh vegetables and fruits. It's time to prepare delicious and healthy twists, among which lecho made from sweet bell pepper is the fastest and most inexpensive. Five lungs and healthy recipes lecho are presented on this page. This the best preparations for the winter, which can be combined with one expression: “Eat it and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

For preparation you will need:

• multi-colored bell pepper - 3 kg;
• red and brown tomatoes - 2 kg;
• onions - 1 kg;
• vegetable oil - 250 ml;
• sugar - glass;
• table vinegar(9%) - 100 ml;
• coarse salt - 2 tbsp.

Preparation:

Before preparing lecho, cut the tomatoes into slices, remove the stems and grind through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Peel the bell pepper from seeds and cut into strips of approximately 1 cm.

Remove the skins from the onion and chop it into medium cubes.

Advice from a housewife! Banks preferably sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise the temperature to 140 degrees and hold the jars for 5-7 minutes. Just pour boiling water over the lids and wait until they cool completely.

Let's start cooking lecho. Put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook after boiling for several minutes.

Next, add the chopped bell pepper and mix the beautiful vegetable mass.

After boiling, simmer for about 30 minutes, stirring occasionally. The pepper should soften, but not lose color and shape, which means it should retain all its beneficial properties.

2 minutes before readiness, pour in table vinegar. We taste the dish for salt, spiciness and sweetness, and add your favorite spices if necessary. Fragrant vegetable mixture When hot, pour into jars. Roll up the lids, turn them upside down and place them under warm fur coat until completely cooled.

Bell pepper lecho is ready! A tasty and healthy preparation for the winter will be an excellent addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

Let's stock up on ingredients:

Preparation:

1. Ripe tomatoes must be thoroughly crushed in a blender or rubbed through a sieve to obtain a paste. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.

2. First remove the seeds from the peppers and cut them into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

Note! If foam forms on the surface, you can simply stir it instead of skimming it off.

3. 2-3 minutes before the lecho is ready, add vinegar and a little allspice peas. It is important to ensure that the bell pepper is cooked, but remains crispy and does not lose bright color and shape.

It is advisable to immediately pour hot lecho over clean banks! First, it is better to put the peppers in jars, and then add liquid. Leftover sauce can be used in hot dishes and soups as a flavorful gravy.

Lecho made from bell peppers with tomato paste for the winter - you'll lick your fingers

To prepare lecho you will need:

Preparation:

1. Remove the seeds from the bell pepper, wash it and cut it into large cubes.
2. Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and add the prepared pepper to it.
3. Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose color and crispness.
4. During cooking, you can prepare sterilized jars in the oven (5 minutes at t=120 o).

The finished product does not need to be insulated or cooled; the jars can be stored in a cabinet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holiday and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

I want a tasty, spicy addition to every meal! Some people like pickled cucumbers, while others like spicy seasonings with chili. Lecho with tomato juice and bell pepper can please everyone! Bright blank on suitable for winter for meat and vegetable dishes, decorate festive table, and satisfied guests will unanimously ask for more.

Preparation:

Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough; add garlic at the end of cooking for piquancy and preserve the aroma.

The marinade should be brought to a boil on the stove and immediately add the chopped pepper.

The pepper can be added in portions or all at once, depending on the size of the pan and the size of the pieces. Cook for no more than 10-15 minutes.

Place boiled peppers in sterilized jars and add hot juice. For a half-liter jar, just put 1/2 teaspoon of chopped garlic.

Roll up the finished lecho, wrap it and wait until it cools completely. It's nice to open such a bright jar. cold winter and to celebrate a Merry New Year!

Winter lecho made from bell peppers and carrots - you'll lick your fingers

Many housewives prefer to close their lecho for the winter Bulgarian recipe. It definitely includes colored peppers, carrots and more granulated sugar. It turns out wonderful aromatic dish with the inscription on the can: “You will lick your fingers!”

Let's prepare the ingredients to prepare this lecho:

The cooking process is presented in clear step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop them in any chopper.

Peel the bell pepper and onion, cut into half rings, and grate the carrots on a coarse grater. A housewife uses a device to grate Korean carrots!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and simmer for about 30 minutes.

2 minutes before readiness, add vinegar, stir and taste the dish. Pour the finished lecho into sterilized jars, wrap it and leave until it cools completely.

From this amount of prepared products we got 6 full jars. Vitamin preparation for the winter, everyone in the household will definitely like it; lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for making lecho from bell pepper

Good luck with your preparations and look forward to new recipes!

For me, this is the most delicious lecho you can imagine. This juicy, tender and aromatic vegetable appetizer contains all the colors and tastes of sunny summer. Fleshy bell pepper, sweet carrot, spicy onion and rich tomato combine perfectly in this lecho, which we will prepare with you for the winter.

The other day I already made you another recipe for lecho - with sweet peppers and tomatoes (according to my grandmother’s recipe). And today the recipe is from my mom - the preparation has been tested for many years and always turns out 5+. By the way, if I like to eat this lecho just with a piece of bread or as a side dish meat dishes, then my mother calls it dressing and puts it in borscht. And in fact, you can also add this juicy and aromatic lecho as a first course - it will turn out very tasty, I guarantee it.

Ingredients:

(1 kilogram) (1 kilogram) (400 grams) (400 grams) (100 grams) (100 milliliters) (1 tablespoon) (2 tablespoons) (2 pieces) (5 pieces)

Cooking the dish step by step with photos:

The recipe for this simple and delicious lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable oil (I have sunflower oil), 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - still chop them. As for the spices, you can also add a couple of clove buds, but this is optional. By the way, although vinegar is used in this lecho recipe, you can neglect it or add less (although 2 tablespoons is not much for such a quantity of vegetables).

So, first of all, let's deal with the tomatoes. They need to be washed and cut out from the vegetables the places where the stalk was attached. Next, grind the tomatoes in any convenient way - you can use a food processor or through a meat grinder.

But I was too lazy to collect it and then wash it, so I simply punched the tomato slices with an immersion blender directly into the pan (I have a 4-liter capacity) in which lecho will be prepared for the winter. The result is literally in 30 seconds, and there is no need to remove the skin.

Add to tomato puree(we can say that this is juice with pulp) salt, sugar, allspice and bay leaf. If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is delicate snack, not at all spicy. Place the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.

In the meantime, let's get to the rest of the vegetables. We peel the onions and carrots - we will need 400 grams of each, peeled.

The onion can be cut arbitrarily, but I prefer the pieces to be felt in ready-made lecho. We cut large onions into 4 parts, after which we cut each into thick quarter rings. Pour all the oil into the frying pan at once, heat it and add the chopped onion. Fry over medium heat, stirring, until transparent.

While the onions are fried, either chop the carrots on a coarse grater or cut them into strips (thin strips). The second option, although it takes longer, is tastier when prepared (in my opinion).

When the onion is half ready and becomes transparent, add carrots to it and fry everything together until full readiness. Don't forget to stir so it doesn't burn.

Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves themselves arbitrarily - this is the kind of lecho for the winter that I love when the pepper is cut into thick slices. In this form, there should be 1 kg of pepper (a little more is possible).

By the way, without a lid, in about 20 minutes the tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but that's how it should be. We also need to add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already given off its aroma, and can later give off bitterness in the preparation.

Stir the contents of the pan, cover with a lid and bring everything to a boil. After this, remove the cover and do medium heat and stew vegetables in tomato sauce about 20 minutes. During this time, carefully mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: during the stewing process, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the flesh should become almost soft, and the skin should in no case come off (then you have simply overcooked it). But the pepper shouldn’t be crunchy either - find a middle ground for yourself. The carrots and onions were almost ready before, so everything is clear with them.

Bulgarian lecho is a traditional Hungarian dish (not Bulgarian, as is commonly mistakenly believed), which preserves the taste, aroma and beneficial properties of sweet pepper. Housewives complement the appetizer with many ingredients, but traditional Bulgarian lecho consists of bell peppers, tomatoes and spices.

Bulgarian lecho is prepared for the winter as vegetable snack. The dish can be used as an integral part of the main dish - in vegetable stew or in addition to spaghetti.

Classic lecho recipe

The recipe for making traditional lecho is quite simple, and the result depends mainly on the quality of the products used.

• Bell peppers should be ripe (in no case overripe), juicy and meaty. The color of the vegetable does not matter, but green varieties are chosen less frequently - red bell peppers are considered traditional.
• The tomatoes may be a little soft, but not rotten. Too hard fruits are also not suitable.

To prepare Hungarian vegetable dish you will need:

• Tomatoes - 3 kg;
• Bell pepper - 2 kg;
• Sugar - 70-80 g;
• Salt - 40 g;
• Allspice peas - 5 pcs.;
• Black peppercorns - 5 pcs.;
• Cloves - 4 pcs.;
• Apple cider vinegar (6%) - 1.5 tbsp. l.

After thoroughly washing the vegetables, follow the following recipe.

1. Cut off the stem of the bell pepper, remove the seeds, and cut into large slices.
2. Grind the tomatoes using a blender, meat grinder or grater to a puree consistency. Place in a large, heavy-bottomed saucepan and bring to a boil. Boil for 15 minutes over low heat, skimming off the foam.
3. Add pepper to the tomato mixture and bring to a boil. It may seem like there is too much pepper - after a while it will settle.
4. Add chopped pepper, salt and sugar, simmer for 15 minutes. Try to see if the pepper has become soft. 5 minutes before cooking, add vinegar.
5. Pour into sterilized jars and seal. Turn over and keep under the blanket for about a day.

Interestingly, Hungarian lecho made from bell pepper is served as a separate dish. After it is ready, pour it with stirred chicken eggs, after which they are consumed with a large number white bread.

In Europe it is customary to add directly to lecho meat products- smoked meats, homemade sausage.

Unconventional lecho recipes

Bulgarian lecho is also adapted for Russian cuisine. One of the less radical deviations from the classics is the addition of vegetable oil, onions and herbs.

You need:

• Tomatoes – 1 kg;
• Bell pepper – 2 kg;
• Fresh herbs (cilantro, dill) – 2 bunches;
• Garlic – 8-10 cloves;
• Sunflower oil – 1 cup;
• Ground black pepper – 1 tsp;
• Sugar – 1 glass;
• Onions – 4 pcs.;
• Ground paprika – 1 tsp;
• Vinegar – 1 tbsp. l.;
• Salt to taste.

Prepare the pepper according to traditional recipe. Then:

1. Cut the onion into half rings. Pour it into the hot oil in a large thick-walled pan.
2. After bringing the onion to transparency, add coarsely chopped tomatoes. Add salt and simmer for 15-20 minutes, stirring constantly.
3. Add pepper, simmer for 5 minutes closed lid. Open it, continue heat treatment stirring for another 10 minutes.
4. Place chopped garlic, sugar and vinegar, simmer for 20 minutes. Finally, add finely chopped herbs, paprika and black pepper. In 10 minutes, Bulgarian lecho for the winter will be ready for canning.

Culinary tricks

Experienced housewives use recipes for lecho with carrots, eggplants, zucchini or mushrooms. Regardless of the composition, they take into account some of the secrets of preparing Bulgarian lecho for the winter.

1. Close the Bulgarian-style lecho in small jars, no more than 1 liter.
2. Cut vegetables approximately equal large pieces– the dish will have a more aesthetic appearance.
3. When following the recipe with the addition of vinegar, use only an enamel pan, without cracks, chips or other damage.

Taking on board Hungarian recipe, you will satiate winter table vitamins and bright colors.