Appetizer lecho made from tomatoes and peppers. Pepper and tomato lecho

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, ground black 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 a cool place. Canned food will give you the opportunity to enjoy the savory taste of this amazing snack all winter and treat connoisseurs of your culinary talent.

In many families, preserving a variety of vegetable snacks for the winter has remained a common practice since the times of the Soviet Union. Housewives especially like to prepare lecho. The classic version is easy to cook and doesn’t take long. Tomato paste, juice or fresh tomatoes themselves are used as a base. The second required ingredient is sweet bell pepper, cut into fairly large pieces or strips. But the attractiveness of this appetizing and bright preparation lies in the fact that it can be prepared according to different recipes: with onions, eggplants, carrots and other auxiliary ingredients. In any case, the salad turns out so delicious that you will simply lick your fingers!

How to cook lecho from tomatoes, bell peppers and carrots

The proposed recipe allows you to prepare a salad of peppers, tomatoes and carrots. This option without sterilization will certainly appeal to housewives for whom every minute counts, while the taste of the finished lecho is rich and bright.

Note! This is one serving, but the yield is 3 liters.

Ingredients

To prepare this salad you need the following products:

• sweet bell pepper – 1 kg;
• onion – 350 g;
• salt – 1 tbsp. l.;
• tomatoes – 2 kg;
• refined vegetable oil – 150 ml;
• carrots – 350 g;
• vinegar 70% - 1 tbsp. l.;
• granulated sugar – 130 g.

Pay attention! If you use 9% vinegar, you will need 100 ml of product. As for the indicated proportions of vegetables, these figures assume already peeled fruits, and tomatoes in a rolled form.

Cooking method

To implement this simple recipe for making homemade lecho from bell peppers and tomatoes for the winter, you need to follow the suggested instructions step by step with photos. Then everything will work out in the best possible way.

1. Prepare the tomatoes. Wash the vegetables and cut into small pieces, cutting off anything unnecessary at the same time. Pass the tomatoes through a meat grinder.

1. Pour refined vegetable oil into the tomato mass.

1. Add sugar. Add salt.

1. Pour in vinegar. Send to moderate heat. From the moment it boils, cook for 5 minutes with systematic stirring.

1. Meanwhile, prepare other vegetables. Peel the carrots and grate on a medium grater. Remove the skins from the onion. Cut into quarters of rings.

1. Wash the sweet bell pepper. Remove seeds and partitions from inside. Cut into pieces or strips.

1. Add the grated carrots to the tomato mixture. Cook for 15 minutes.

1. Add pieces of sweet bell pepper. Add onion to mixture. Mix. Cook for half an hour.

1. All that remains is to spread the finished lecho from tomatoes, sweet peppers and carrots into clean jars and roll them up with sterilized lids. Send for storage.

Everything is ready! There is no need to sterilize the workpiece.

Cooking with eggplants

Here is another option for preparing lecho with tomatoes and peppers for the winter. The eggplant recipe will be the perfect complement to meat dishes.

Note! The finished product yield is about 4 liters of salad.

Ingredients

We need:

• onion – 10 heads;
• medium-sized tomatoes – 10 pcs.;
• garlic – 7-8 pcs.;
• eggplants – 10 pcs.;
• bay leaf – 3 pcs.;
• sweet bell pepper (different colors) – 10 pcs.;
• allspice – 5 pcs.;
• granulated sugar – 100 g;
• vinegar 9% - 100 ml;
• vegetable oil – 200 ml;
• salt – 2 tbsp. l. without a “slide”;
• peppercorns – 8 pcs.

Cooking method

You don’t know how to prepare lecho salad for the winter from tomatoes and bell peppers? Then make an eggplant appetizer for future use using a simple recipe. It's fantastic delicious!

1. Prepare the necessary components according to the list.

1. Wash the tomatoes. Cut them into pieces, cut out bad spots and stems.

1. Grind the tomatoes in a blender or using a regular meat grinder.

1. Prepare the eggplants. Wash the blue ones and cut into slices. Rinse bell peppers. Cut out the stem. Remove seeds and membranes. Cut into large pieces.

1. Peel the onion. Cut it into not too small slices. Remove the peel from the garlic. Cut the slices into large pieces.

1. Take an aluminum basin for cooking lecho. Pour refined vegetable oil into it. Place onions, peppers and eggplants in a bowl. Mix everything a little.

1. Pour the tomato mixture into the vegetable mix. Mix.

1. Add salt. Break the bay leaf and send it here. Add granulated sugar. Add a few peas of allspice and plain black pepper to the mixture. Mix everything again.

1. Send the preparation for lecho to moderate heat. Simmer for half an hour with the lid closed.

Note! About 5-6 minutes before the end of cooking, add garlic to the appetizer and pour in vinegar.

1. Place the salad in pre-sterilized jars. Roll up the prepared lids in the same way.

Treatment for the winter - the easiest option

Even a novice cook can prepare the proposed winter snack option.

Ingredients

Here's what we need:

• sweet pepper – 2.5 kg;
• salt – 2 tbsp. l.;
• tomatoes – 3.5 kg;
• vinegar 70% - 1 tbsp. l.;
• granulated sugar - 1 tbsp.;
• odorless vegetable oil - 1 tbsp.

Pay attention! If you take 3 kg of tomatoes, then calculate the amount of other ingredients in accordance with the indicated proportions.

Cooking method

This recipe for preparing lecho for the winter is rightfully considered the simplest and easiest, since it is based only on tomatoes and sweet bell peppers. But the salad turns out deliciously appetizing - you'll just lick your fingers!

1. Rinse the tomatoes thoroughly. Cut off spoiled and rotten areas. Cut into pieces, then grind them in a meat grinder. Pour the tomato mixture into a saucepan. Place on fire and wait until it boils.

1. At this time, rinse the pepper well. Remove stalks, seeds and partitions. Cut into medium sized pieces.

1. As soon as the tomato mass begins to boil, remove the foam from its surface. Add sugar and salt. Pour in refined odorless oil. Mix. After boiling, cook for 10 minutes.

1. Add pieces of sweet bell pepper. Mix again. From the moment of boiling, cook for 30 minutes. At the very end, pour in acetic acid. Turn off the stove.

1. Pour the salad into sterilized jars. Tighten with a special “key”. Turn over and wrap with warm scarves. Leave until completely cool. Send for storage.

Bon appetit!

With eggplants and cucumbers for the winter

This version of lecho amazes with a balanced combination of all components. In winter, such a salad will perfectly diversify your usual menu, pairing perfectly with potatoes, pasta, meat and other dishes.

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 a 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. This will be much faster, 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 place 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 nutrients 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 the 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”

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