Good day to all readers!

I really liked this lecho recipe. I don’t remember where I read it. The salad turns out fresh, tasty, the pepper remains in pieces, it’s simply delicious in winter. And I really like that there is no vegetable oil in it - a light, clean taste of vegetables. And now in detail

Recipe for lecho from tomatoes and peppers

For three kilograms of tomatoes you need 2 kg of pepper, 2 tbsp. spoons of salt and 4 tbsp. spoons of sugar. This is exactly how much can fit in my saucepan, so I don’t make more at a time, I get 6-7 ready-made jars (I put them in half-liter and seven-liter jars). There is no need to add vinegar - tomatoes already have a lot of acid, but here there is enough of them. It stores very well, I did not have any problems with the lecho during storage.

You can add fresh cucumbers if desired. I just had several large cucumbers, which I also put in the lecho. Therefore, strictly speaking, this time I got a salad of tomatoes, peppers and cucumbers. But the original contains only tomatoes and peppers!

First, of course, wash everything thoroughly and remove seeds from the pepper.

Let's put the jars in the oven to sterilize for 15 minutes and they will warm up.

Now let's start cutting the tomatoes. If they are small and dense, then in half rings, and large tomatoes are simply cut into small slices, like for a salad. Half a pan turns out to be tomatoes.

We start cutting the pepper into slices.

And at this time you can already put the pan with the salad on the fire. As we cut the peppers and add them, the tomatoes begin to heat up and release a lot of juice.

And at first it’s easier to stir the vegetables when the pan is not yet full.

Gradually add all the pepper. And we wait for the tomato juice to cover all the vegetables and boil.

When it starts to boil, a little foam may appear - remove it.

Cook the lecho for 20 minutes from boiling and immediately put it into jars and roll up the lids.

Step 1: Prepare ingredients.

Rinse tomatoes and bell peppers thoroughly with cold water. Remove the stems from the tomatoes. This can be done with a small knife, in a circular motion at the “tail of the tomato”.
Sweet peppers need trim seed pods. This can be done by cutting the vegetable in half or cutting off the stem to remove the seed core.
The garlic needs to be peeled and also washed thoroughly in water. Cut in small pieces. Chop half the tomato finely, the other half coarsely. The pepper can be cut as you like, either into rings or strips.

Step 2: Cook lecho without vinegar.

Place some finely chopped tomatoes and peppers in a large saucepan, cook for 10 minutes, then put in coarsely chopped tomatoes, table salt and sugar, then a mixture of peppers. Cook for some more time thirty minutes.
Banks before rolling sterilize in the oven, along with them and the lids. Pour hot lecho into jars and roll up. We turn it over and wrap it with a blanket or something else that we found at hand. Let cool to room temperature. Then you can send it to the basement or to a cool place in the apartment. From this amount of ingredients you will get 7 jars of lecho, half a liter each.

Step 3: Serve lecho "Belorusskoe" without vinegar.

It can be consumed in its pure form or added to borscht or when preparing cabbage rolls. Lecho can also serve as a fragrant salad in winter if you add a little finely chopped onion and vegetable oil to it. Lecho is used very often as a side dish for meat or fish dishes. And with alcoholic drinks, this is, among other things, a mind-blowing snack. Enjoy your meal!

This lecho has one undeniable advantage: it requires only two ingredients and does not require water or vinegar. Everything is prepared very simply and wonderfully. This treatment can be given even to small children and people suffering from diseases of the gastrointestinal tract.

You can also sterilize jars and lids with steam. To do this, some housewives use a double boiler or a large pan of boiling water, onto which a suitable size mesh or iron sieve is installed, after which we place the jars upside down on the entire structure. The time of such sterilization is equal to 15 minutes.

For short-term storage of such lecho, you can use jars with screw-on lids, which also close the jar quite tightly during hot sealing. I remember that such jars, once forgotten, “survived” until the winter, but nothing happened to the lecho itself!

For a very long time I wanted to make lecho from peppers and tomatoes without vinegar, and this recipe fell into my hands at the right time. This lecho turns out to be very tasty, and the fact that there is not even a gram of vinegar in it makes this preparation many times more useful. I was assured that the lecho would be perfectly stored at room temperature, and I think it will be so.

At the end I had a little lecho left, I tried it - it’s incredibly tasty! By the way, lecho from peppers and tomatoes without vinegar is also prepared without a drop of sunflower oil, which is also one of the advantages. The yield from this amount of ingredients is about 2.2 liters of the finished product.

Prepare all products according to the list. There are not many of them: the main ones are peppers and tomatoes.

It is better to take multi-colored peppers, but you can only use red ones. The main thing is that the peppers are meaty. Cut the pepper, remove the seeds and stalk, cut into large pieces of 2-3 cm. You can use other cuts, depending on your preferences, but not small ones.

Blanch the tomatoes, cut out the stem and remove the skin.

Then chop the tomatoes using a blender. Place the tomato puree in a large saucepan, this will make it easier to cook, put the pan on low heat. The puree should be boiled to make it thicker. This will take about 15 minutes. While cooking, remove any foam that forms with a spoon.

When the puree has reduced, add spices to it. Then add the pepper, stir and cover the pan with a lid. After 5-7 minutes, the pepper will be immersed in the tomato, and you can immediately add sugar and salt.

Cook the pepper for another 15 minutes without opening the lid. At the same time, sterilize the jars over steam, pour boiling water over the lids or boil in a saucepan.

Place the hot lecho into the prepared container, roll it up and turn it over. Cover the jars with a terry towel and leave until cool.

Pepper and tomato lecho without vinegar is ready.

In winter and spring, this lecho will become a delicious reminder of warm summer days and will perfectly complement many everyday and holiday dishes.

Delicious preparations to you!

Not everyone likes spicy snacks with a sour taste. To prepare lecho without vinegar, you can use one of the recipes below. We offer two options.

without vinegar

For this workpiece you will need the following products:

• sweet pepper (preferably multi-colored) - 5 kg;
• red tomatoes - 2.5 kg;
• ripe carrots - 1 kg;
• onions - 1 kg;
• table salt - 2 tbsp. l.;
• granulated sugar - 9 tbsp. l.;
• vegetable oil (sunflower) - 300 ml.

Step-by-step technology for preparing lecho without vinegar

Winter treatment without vinegar

To prepare you will need ingredients:

• about 3 kg of fresh ripe tomatoes;
• a head of fresh garlic;
• a glass (about 200 g) of sugar;
• a large spoon of salt.

Cooking technology

Wash and cut the tomatoes into pieces of any shape. Remove the stem and seeds from the pepper and cut the vegetable into thin strips. Garlic can be cut into 2-3 parts or simply chopped with a knife. Place the ingredients in a cooking pan, stir, and place over medium heat. Cook for 10 minutes after the mixture boils. Then add sugar and salt. Simmer the vegetables for about half an hour. Pack the lecho into jars, seal with sterilized lids and place under a blanket to cool. A delicious snack without vinegar is ready. Bon appetit!

I think that most people love lecho. There are also a great many recipes for this popular dish. With onions, with carrots, with pasta or fresh tomatoes, with oil, with vinegar, more or less sweet, with the addition of zucchini or eggplant, you can’t list everything. My version is very simple, not even the simplest. No oil, no vinegar, no tedious sterilization. I highly recommend making this option! If you do not preserve lecho for the winter, then prepare it to eat right away, because it is very tasty, aromatic and healthy.

This treatment can be given to children without any problems. And how it will decorate your table in winter!

(I weigh peppers peeled, tomatoes unpeeled (with stalks)

Necessary:

• Tomatoes – 3 kg
• Bell pepper – 2 kg
• Sazar - 1 cup. (200 ml) or less if you don’t really like sweet lecho
• Salt - 2 tbsp. (I use small ones, adjust to taste)
• Garlic - 4-5 cloves

(Yield: 8-9 0.5 liter cans (depending on the degree of boiling of the tomato.)

Preparation:

Wash tomatoes and peppers.

Remove the seeds from the pepper and rinse again to remove all the seeds.

Grind the tomatoes in a meat grinder, food processor or blender.

A food processor and blender are preferable.

Pour the tomato mass into the pan, taking into account that there should be room for the pepper. We put everything on fire.

Add salt and sugar.

Bring the tomato puree to a boil while stirring. You can simply put the pepper in boiling puree, or you can boil the puree longer if you like a thicker sauce in your lecho. Approximately 20-30 minutes with the lid open. The time also depends on the width of the pan; the wider, the faster it boils.

Well, the longer you cook, the thicker it becomes, but don’t get carried away.

While the sauce is boiling and cooking, chop the pepper.

Cut as you see fit.

Stripes along or across, the size is also to your liking.

I cut it so that it fits comfortably on the fork when eating :)

Place the pepper in the boiling tomato puree.

At first, all the pepper will not be immersed in the liquid, that’s okay, then everything will settle.

Cooking lecho 30-40 minutes at a gentle simmer, stirring occasionally.

About 10 minutes before the end, add chopped garlic.

Jars and lids must be sterilized beforehand.

We will roll the lecho using the hot packaging method.

Place the boiling lecho into jars and immediately close with sterile lids.

We turn the jars over to check the quality of the closure, that is, the filled jars do not need to be further sterilized.

Cover the jars, for example, with a blanket, for a few more hours to cool slowly.

If you have thoroughly washed and sterilized the jars and lids, then the lecho is perfectly stored, the jars do not explode, since the preparation contains tomatoes.

Store the lecho at room temperature.