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

An appetizing lecho that will be an excellent side dish for most home-cooked meat dishes during the cold season.

1 Lecho from bell pepper

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg of onions;

5-6 pcs. carrots;

0.5 tbsp. Sahara;

1 tbsp. spoon of salt;

1 tbsp. vegetable oil;

2 tbsp. spoons of vinegar essence;

3 tbsp. spoons of spicy tomato sauce.

Preparation:

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

2 Lecho “Family”

Products:

3 kg of tomatoes;

10 pods of large fleshy pepper;

10-15 large cloves of garlic;

1 tbsp. Sahara;

1 tbsp. spoon with salt on top;

1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Preparation:

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

3 Lecho with carrots

Products:

500 g each of carrots, onions and sweet peppers;

2 kg of tomatoes;

1 tbsp. sunflower oil.

Preparation:

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

4 Lecho for the winter from peppers and beans

Products:

1 kg bell pepper;

2 kg of beans;

4 kg of tomatoes;

1 kg of onions and carrots;

1 cup of sugar;

3 tbsp. spoons of salt;

0.5 liters of sunflower oil;

3 pods of hot pepper;

6 large heads of garlic;

2 teaspoons 70% vinegar.

Preparation:

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

5 Lecho “Delicious”

Products:

Bell pepper lecho

2.5 kg of tomatoes;

1 kg bell pepper;

1 large onion;

4-5 cloves of garlic;

1 tbsp. spoon of salt;

2 tbsp. spoons of sugar;

½ teaspoon ground red pepper;

4-5 bay leaves;

¼ teaspoon ground allspice;

1 tbsp. spoon of table vinegar.

Preparation:

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

6 Cucumber lecho

Products:

1 kg of sweet pepper;

2.5 kg of tomatoes;

5 kg of cucumbers;

Head of garlic;

200 g sugar;

200 ml 6% vinegar;

200 ml refined sunflower oil;

3 tbsp. spoons with salt on top.

Preparation:

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

7 Eggplant lecho

Products:

2.5 kg of eggplants;

1 kg of multi-colored bell peppers (red, yellow, green);

200 ml vegetable oil;

2 large heads of garlic;

3 liters of tomato juice (can be replaced with diluted tomato paste);

100 g 6% vinegar;

Hot pepper - optional;

A small bunch of parsley and dill each;

1 tbsp. spoon of salt;

0.5-1 tbsp. Sahara.

Preparation:

Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness. Pour vegetable oil into the pan and bring to a boil. Carefully pour in tomato juice, add sugar, salt, and vinegar. After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool.

8 Homemade dietary treatment (without vinegar)

Products for 4 liters of ready-made lecho:

1.5-2 kg of red bell pepper (if you use green pepper, you will have to store the preparation in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 tbsp. spoons of sugar;

2 tbsp. spoons of salt;

5 buds of cloves;

10 peas of allspice;

Grated garlic and chopped hot pepper - to taste.

IMPORTANT:Do not add onions to lecho according to this recipe - they cannot be stored without vinegar.

Preparation:

Peel the sweet pepper from seeds and cut into strips. Grate the carrots on a coarse grater. Remove the skins from the tomatoes - to make the job easier, dip them first in boiling water for 5 seconds and then in cold water. Finely chop the pulp, heat until almost boiling, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour the juice over the vegetables, stir, and put on the fire. Bring to a boil, stirring occasionally, and cook for 10-12 minutes. Place in sterilized jars, cover with lids and pasteurize liter jars for 10 minutes. Store in a cool, dark place.

9 Lecho classic

Products:

1 kg of tomatoes and sweet peppers;

100 g bacon;

2 large onions;

2 teaspoons ground white pepper;

Ground black pepper on the tip of a knife;

Preparation:

Wash all vegetables thoroughly, remove seeds from peppers, peel onions. Pour boiling water over the tomatoes and cut into 4 slices. Cut the pepper into longitudinal strips, cube the bacon, chop the onion. Fry the bacon until translucent, then add the onion to the pan and simmer everything together for 7 minutes.

Add tomatoes, season with black and white pepper, salt, stir. Cook over low heat for another half hour. The lecho is ready when the vegetables become soft. Transfer the vegetables into heated dry jars and roll up.

Lecho prepared according to any of the proposed recipes will be a worthy alternative to both store-bought and homemade ketchups.

10 Simple treatment

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.

Products:

Ripe tomatoes – 4 kg,
Bell pepper (green or multi-colored) – 4 kg,
Sugar – 1 glass,
Salt – 2 tbsp. spoons.

Preparation:

Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enamel pan and set to cook, let it boil, reduce the heat to low and cook for 15 minutes.
Peel the bell pepper from stalks and seeds, rinse, lightly dry with a towel and cut into medium strips. Place in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook the lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator.

11 Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason no tomatoes.

Products:

Bell pepper – 3 kg,
Tomato paste – 2 cups,
Water – 3 glasses,
Vinegar (6%) – 1/2 cup,
Sugar – 1 glass,
Salt – 1 tbsp. spoon (with a slide).

Preparation:

Peel the bell pepper from stalks and seeds, rinse and cut into small strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mixture again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Place the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool, dark place.
Recipe option: if desired, you can add 30-40 black peppercorns to the lecho along with vinegar.

12 Lecho stew

This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.

Products:

Bell pepper (red thick-walled) – 1 kg,
Ripe tomatoes – 1 kg,
Water – 150 ml,
Sugar – 1/4 cup,
Salt – 1 teaspoon.

Preparation:

Peel the bell pepper, rinse and cut into small strips, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, peel them, and cut them into small pieces.
Add tomatoes, salt and sugar to the peppers, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes should be completely boiled.

Advice: If you are going to serve lecho right away, then 5 minutes before it is ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.

13 Lecho with herbs

Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer.

Products:

Ripe tomatoes – 2 kg,
Bell pepper – 2 kg,
Sugar – 1/2 cup,
Salt – 1 tbsp. spoon,
Vinegar (9%) – 50 ml,
Dried parsley - 4 teaspoons (heaped),
Dried basil – 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns – 15 pcs.,
Cloves – 3-4 pcs.

Preparation:

Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat.
Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.

14 Lecho with garlic

Lecho with garlic is a simple and aromatic dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Products:

Tomatoes – 2 kg,
Bell pepper – 1.5 kg,
Sugar – 2/3 cup,
Salt – 1 tbsp. spoon,
Garlic – 10 cloves,
Fresh basil (can be replaced with parsley) – 1 bunch,
Vinegar (9%) – 40 ml.

Preparation:

Wash the tomatoes and cut into small pieces, place in a saucepan and simmer for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.
Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.

15 Lecho spicy

This recipe is especially for those who love spicy snacks. The dish is perfect with strong drinks, fried meat, and grilled sausages. Well, of course, it can be prepared for the winter. Additionally, you can use it to make homemade pizza.

Products:

Bell pepper – 1.5 kg,
Chili pepper – 3 pcs.,
Ripe tomatoes – 2 kg,
Black peppercorns – 20 pcs.,
Onions (large) – 2 pcs.,
Sugar – 1/2 cup,
Salt – 1 tbsp. spoon,
Vinegar (9%) – 50 ml,
Dried cilantro - 4 teaspoons (heaped).

How to prepare lecho:

Pass the tomatoes through a meat grinder along with onions. Peel the bell pepper and chili from seeds and cut into thin “feathers”. Place all the vegetables in an enamel pan and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, remembering to stir occasionally to avoid burning.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.

16 Lecho with horseradish

If you like dishes with horseradish, then it can also be used to prepare lecho.

Products:

Ripe tomatoes – 1 kg,
Bell pepper – 1 kg,
Horseradish root (fresh) – 50 g,
Sugar – 1/3 cup,
Salt – 1 tbsp. spoon,
Vinegar (6%) – 100 ml.

Preparation:

Grind the tomatoes and horseradish, place them in a saucepan, let them boil and cook for 10 minutes. Add seeded and thinly sliced ​​peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cool) or place in sterilized jars and store in a cool place.

« Super chef"Wishes you bon appetit!

1. Wash the tomatoes, cut into 2–4 parts, cut out the stem. Grind the tomatoes in a blender. If you don’t have this kitchen device, then pass it through a meat grinder.

2. We take about 2.4–2.5 kg of bell pepper (preferably small), after you wash it, remove the green tail and cut out the seed box, then there will be just 2 kg of it. Cut the pepper into pieces convenient for you. According to the classics, cut into slices into 4-5 pieces.

3. Pour the crushed tomatoes into a large saucepan for cooking lecho and add vegetable oil (1/2 cup), sugar (1/2 cup) and salt (1 heaped tablespoon). It is better to take less sugar than the norm indicated by me, although... it depends on you. Mix everything and bring to a boil.

4. Add chopped peppers to boiled tomatoes and continue cooking for ~30 minutes. Stir frequently. Finally, pour in 3 tablespoons of vinegar, stir and set aside from the heat. Vinegar is added at the very end of cooking so that it does not evaporate.

5. Jars with lids must be sterilized. I sterilize jars in a kettle. Roll up the still hot pepper and tomato lecho and place it upside down in a blanket to cool completely. Every other day you can take it to the basement or other cool place. Lecho salad can be stored for 1 to 2 years!

Bon appetit!

Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. This is a very simple vegetable dish, but very tasty. It’s also not difficult to close bell pepper lecho for the winter. This is one of the easiest preparations, which contains a minimum amount of ingredients.

I bring to your attention 7 recipes for lecho made from pepper in sweet and sour tomato sauce. The classic recipe requires only two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or cover vegetables without vinegar. How to do all this - read on.

Don't forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then sterilize over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for 5 minutes, this will be enough. The salad is placed in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and makes a very tasty snack. For the sauce you need to take fleshy tomatoes, preferably cream - they make a thicker sauce. The most delicious lecho made from red pepper, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are fans of this option.

In the classic version, only tomatoes and peppers are taken from vegetables. Next I will write other options that use carrots, onions, and tomato paste.

Ingredients (for 6.3 l - 9 cans of 0.7 l):

• cream tomatoes - 3 kg
• red bell pepper – 4 kg
• sugar - 200 gr.
• salt - 2 tbsp.
• vegetable oil - 120 ml
• acetic acid 70% - 1 tbsp.
• allspice peas - 4 pcs.
• black peppercorns - 20 pcs.

Cooking method:

1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.

2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.

3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, under no circumstances should you add water; the sauce should be thick and not watery.

4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be the same.

5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.

6.Pour the prepared salad into jars. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the peppers in jars and then pour tomato sauce over them.

7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools completely. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.

Pepper lecho with carrots and onions for the winter

This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.

Ingredients (for 12 l):

• bell pepper - 6 kg
• tomatoes - 6 kg
• carrots - 1 kg
• onions - 1 kg
• salt - 4 tbsp.
• sugar - 0.5 kg
• vegetable oil - 0.5 l
• vinegar 9% - 200 ml

Cooking method:

1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.

2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.

3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.

4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.

5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.

How to cook lecho with pepper and tomato paste

This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.

Ingredients (for 3.75 l):

• bell pepper - 2.5 kg
• salt - 1 tbsp.
• sugar - 1/2 tbsp.
• vegetable oil - 1/2 tbsp.
• tomato paste - 300 gr.
• vinegar - 1/2 tbsp.
• water - 4 tbsp.
• black peppercorns - 6 pcs.
• bay leaf - 3-4 pcs.

Cooking method:

1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.

2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.

3.Pour chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the degree of readiness. The pepper should not be too soft, because it will take a little longer to cook in the hot marinade.

4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.

A simple recipe for lecho with tomato juice for the winter

For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it ready-made.

Ingredients:

• sweet pepper - 2 kg
• tomato juice - 2 l
• sugar - 200 gr.
• salt - 2 tbsp.
• vinegar 9% - 150 ml

Pepper and other spices - to taste.

Cooking method:

1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.

2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.

3.Pour tomato juice with additives into the pan and immediately add pepper, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.

4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. At this point, the Bulgarian lecho is ready. Wait until winter and eat delicious peppers with an equally tasty sauce, which can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for preparing the famous garlic snack is for you.

Ingredients (for 8 l):

• fleshy bell pepper - 5 kg
• tomatoes - 4 kg
• vinegar 9% - 80 gr.
• sugar - 1 tbsp.
• garlic - 1 head
• refined sunflower oil – 120 ml
• salt - to taste

Cooking method:

1.As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the snack thicker than in recipes where there are more tomatoes. Grind the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

2. Wash the pepper thoroughly, remove the stem, seeds and membranes. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin and boil.

3.Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, and vegetable oil. Cook for 15 minutes.

At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.

4.After 15 minutes, add the garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out to be a moderately thick snack, very tasty and aromatic.

The most delicious lecho made from bell peppers and eggplants

Eggplant goes well with sweet peppers. This dish, stewed in tomato, will be relevant both in winter and summer.

Ingredients (for 5-6 l):

• tomatoes - 3 kg
• eggplants - 10-12 pcs. (depending on size)
• bell pepper - 12 pcs.
• garlic - 1 head
• hot chili pepper - 0.5 pcs. (taste)
• vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
• sugar - 0.5 tbsp.
• salt - 1 tbsp.
• vegetable oil - 0.5 tbsp.

Cooking method:

1. Wash all vegetables. Cut the tomatoes into 2-4 parts and grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.

2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.

If you wish, you can pre-fry the eggplants over high heat, not until cooked, but until lightly crusted.

3. While the eggplants are standing and the tomato is cooking, sterilize the jars and lids.

4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer covered for half an hour.

5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.

Lecho with tomatoes and peppers without vinegar

If you have people in your family with gastrointestinal diseases, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. Tomatoes have quite a lot of acid, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. This appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.

Ingredients (per 1.2 l):

• tomatoes - 1 kg
• sweet pepper - 700 gr.
• vegetable oil - 50 gr.
• salt, sugar - to taste

Cooking method:

1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).

2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain the hot water and add cold water. Adding ice to cold water is encouraged. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.

3. Peeled tomatoes need to be pureed. This can be done with an immersion blender, chopper or meat grinder. Choose any method, it makes no difference.

4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.

5.After 10 minutes, add the bell pepper and stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red is fine) for heat.

6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.

Do it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to your dishes to refresh and renew the taste. But it’s important to always try what you cook!

Read the recipes on this page. And I look forward to seeing you on my blog many more times!

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