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!

Pepper lecho for the winter is perhaps the brightest, most aromatic and delicious of all preparations. The bright, unique smell of vegetables combined with a rich taste makes lecho a popular type of canned food among housewives and a favorite snack among people of all ages. The secret of lecho’s popularity is that from a minimal set of seasonal vegetables you can prepare a delicious treat with excellent taste and nutritional qualities. The valuable vitamin composition of the vegetables included in this preparation is preserved during cooking with only minor errors, so pepper lecho for the winter can be considered a very healthy appetizer and highly recommended for preparation.

The choice of quality vegetables, as you might guess, is the most important point in preparing lecho. The main ingredients here are bell peppers and tomatoes, so they should be ripe (but not overripe), sweet and meaty. It is better to take red tomatoes, since lecho made with pink fruits will not have the characteristic bright color that causes appetite. Also choose brightly colored peppers and be sure to be thick-walled, dense, crispy and aromatic. In principle, the color of bell pepper can be any, but it is best if the pepper is red - it is the sweetest and richest in taste, and lecho with it looks extremely appetizing. Lecho may also contain onions, carrots, hot chili peppers, garlic, zucchini, eggplant, rice, beans and greens. All these ingredients make lecho so different and unique, and the variations in its preparation are truly limitless.

There is no strictly defined recipe for pepper lecho for the winter, and, thanks to numerous experiments by housewives, countless ways of preparing lecho for the winter have already accumulated. The principle of preparing lecho usually comes down to the following - tomatoes crushed using a meat grinder or blender are boiled together with chopped peppers and other vegetables, if the recipe requires this, table vinegar is added at the end of cooking, after which the lecho is put into jars. Peppers for lecho are usually cut into strips, cubes or half rings with a thickness of 1 to 2 cm. There is no need to chop, otherwise the vegetables will boil and will not have a distinct taste. It is best to adjust the addition of salt, sugar and spices to your taste. The degree of sweetness, spiciness and acidity of lecho is regulated using the main ingredients. So, carrots and sugar add sweetness to the preparation, hot peppers and garlic give it a spicy note, tomatoes and vinegar add sour notes.

Pieces of sweet bell pepper in a sweet-spicy tomato sauce are a great appetizer, an independent side dish and an excellent addition to meat, poultry, fish or potatoes. In addition, pepper lecho for the winter can act as a dressing for borscht or a component of sandwiches. With its minimalist composition, lecho turns out incredibly tasty and satisfying. Well, are you inspired? Then let's not waste time!

Ingredients:
1.5 kg tomatoes,
1 kg bell pepper,
2 medium onions,
150 ml vegetable oil,
100 g sugar,
2 tablespoons of salt (without a slide),
50 ml 9% vinegar.

Preparation:
Remove the seeds from the bell pepper and cut into strips. Cut the onion into half rings. Cut the tomatoes into slices and chop using a meat grinder or blender. Heat vegetable oil in a deep saucepan. Add onion and cook until softened, 3 to 4 minutes. Add crushed tomatoes, sugar and salt. Stir, bring to a boil and cook over medium heat for 20 minutes. Add bell pepper, bring to a boil, reduce heat to low and simmer covered for 15 minutes, stirring the lecho 2-3 times during this time. Add vinegar and simmer for another 4-5 minutes. Place the peppers in sterilized jars so that they fill about two-thirds of the volume, and fill to the top with tomato sauce. Cover the jars with sterilized lids and let cool.

Pepper lecho with tomatoes and basil

Ingredients:
2 kg tomatoes,
1 kg bell pepper,
1 large onion,
1 head of garlic,
1 pod of hot pepper,
1/2 bunch of basil,
100 g sugar,
20 g salt,
2 tablespoons vegetable oil,
2 tablespoons 6% vinegar,

Preparation:
Chop the tomatoes and grind together with the basil in a blender until pureed. Rub the resulting puree through a fine sieve. Pour the mixture into a saucepan, bring to a boil and simmer for 15 minutes. Add onion cut into half rings and bell pepper cut into long slices. Cook over low heat for 10 minutes, then add sugar, salt, vinegar, vegetable oil and black pepper. Stir and cook for 3 to 5 minutes. Place the lecho in sterilized jars, making sure that the tomato juice is poured to the very top. Roll up the jars, turn them upside down and, wrapping them in a blanket, let them cool.

Pepper lecho with tomatoes and carrots

Ingredients:
1.8 kg tomatoes,
1 kg bell pepper,
500 g carrots,
9 black peppercorns
6 peas of allspice,
6 buds of cloves,
5 tablespoons vegetable oil,
3 tablespoons sugar,
1 tablespoon salt,
1 teaspoon 70% vinegar.

Preparation:
Pass the chopped tomatoes through a meat grinder or puree using a blender. Pour the tomato juice into a saucepan, let it boil and cook for 15 minutes. While the juice is boiling, cut the bell pepper into long strips about 5 mm thick, and the carrots into circles, semi-circles or cubes. Add vegetables along with vegetable oil, sugar and salt to the tomato mass. Stir and cook over medium heat for 35-40 minutes, stirring occasionally. Place spices in sterilized jars, and then lecho. Pour vinegar onto the lids and roll up the jars.

Homemade pepper lecho for the winter

Ingredients:
For 4 cans of 0.5 l:
1 kg bell pepper,
1 kg of tomatoes,
4 onions,
1 large head of garlic,
1 bunch of parsley,
100 ml vegetable oil,
3 tablespoons of sugar (heaped),
1 tablespoon of salt (heaped),
2 tablespoons 9% vinegar,
1/2 teaspoon ground black pepper.

Preparation:
Make a cross-shaped cut on the skin of the tomatoes. Place the tomatoes in boiling water for 1 minute, then remove the skins. Cut the tomatoes into pieces, the onion into half rings, the bell pepper into slices, chop the garlic and parsley. Heat vegetable oil in a frying pan, add onion and fry for 3-4 minutes until soft. Add tomatoes, bell pepper, salt, sugar and black pepper. Stir and simmer for 20-25 minutes, stirring the lecho from time to time. 2-3 minutes before readiness, add garlic and parsley. Pour in the vinegar and cook for another 5 minutes, then pour the lecho into sterilized jars and roll up with sterilized lids. Turn the jars upside down and let cool under a blanket.

Lecho from bell peppers and eggplants for the winter

Ingredients:
For 4 700 ml jars:
2 kg bell pepper,
2 kg eggplants,
3 kg tomatoes,
500 g onions,
1 head of garlic (optional)
300 ml vegetable oil,
80-100 g sugar,
80-100 ml 9% vinegar,
salt to taste.

Preparation:
Remove the skin from the eggplants if desired and cut the vegetables into cubes. Add salt and leave for a while to release the bitterness, after which the eggplants should be squeezed out. Cut the bell pepper into strips, the onion into cubes or half rings. Grind the tomatoes using a blender or meat grinder. Heat vegetable oil in a saucepan and fry the onion until it turns slightly golden. Add bell pepper, stir and simmer for 5-8 minutes. Add eggplant and simmer for another 5 minutes. Add the tomato mass, mix well and simmer for 30 to 40 minutes. 5 minutes before readiness, add sugar, pressed garlic (if used), pour in vinegar and salt the lecho to taste. Place the hot lecho into jars and roll up. Cover with a blanket and let cool.

Pepper lecho with rice for the winter

Ingredients:
500 g bell pepper,
500 g tomatoes,
1 large onion,
1 large carrot,
100 g rice,
3-4 cloves of garlic,
50 ml vegetable oil,
30 g sugar,
30 ml 9% vinegar,
10 g salt,
spices to taste.

Preparation:
Puree the tomatoes using a meat grinder or blender. Place the tomato mixture into a thick-bottomed saucepan. Add diced onion, coarsely grated carrots and chopped bell pepper. Add rice, stir, bring to a boil and cook over low heat for 40 to 50 minutes, until rice and vegetables are cooked. The lecho should be stirred periodically, removing the mass from the walls of the pan. 5 minutes before readiness, add chopped garlic, sugar and salt. Mix. Pour in the vinegar, stir, remove the lecho from the heat and place in sterilized jars. Seal the jars hermetically and, wrap them in a blanket, cool.

Enjoy the wonderful taste of aromatic spicy pepper lecho for the winter by putting our recipes into practice. Happy preparations!

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1.Lecho in Bulgarian.
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4 kg - tomato, 3 kg - pepper, a glass of peeled garlic, 1 tbsp - hot pepper, 2 tbsp - salt, 1 tbsp - granulated sugar, 1 tbsp - butter.
Pass tomatoes, garlic and hot pepper through a meat grinder.
Add salt, sand and oil. Boil for 15 minutes from the moment
boiling. Then add chopped pepper. Cook for 20 minutes from the moment of boiling. Place in sterilized jars, roll up and
cover warmly until morning. Yield 5 - 6 liters (depending on the juiciness of the tomato)

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2. AN EXTRAORDINARY TASTY LECHO!
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The time for preparations has begun.

LECHO - 3 kg of tomato, 1 kg of pepper, 1 kg of carrots, 1 kg of onion, 1 glass of sugar, 3 tbsp. l. salt, 300 mg vegetable oil, 1 tsp. hops-suneli, bunch of parsley, 1 tbsp. l.vinegar 9%

Pass the tomatoes through a meat grinder, put on the stove, and boil for 20 minutes. Chop the pepper, onion, and grate the carrots on a coarse grater.

Then salt, sugar, butter, vegetables, hops - suneli, add parsley to the tomatoes and simmer for 30 minutes from the moment of boiling, vinegar at the end of cooking.

Place in sterilized jars and close with lids.

Try lecho, it turns out very tasty. I made a double portion, I got 22 0.5 liter jars.

SHARE YOUR RECIPES IN THE COMMENTS, LET EVERYONE SEE THEM!))

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3.Lecho with rice for the winter according to the classic recipe
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To prepare we will need:

Tomatoes – 3 kg;
sweet red pepper – 1 kg;
magpie onion or other type – 1 kg;
carrots – 1 kg;
rice - 1 tbsp.;
granulated sugar - 1 tbsp.;
refined oil – 300g;
table vinegar - 50 ml;
salt – 1.5 tbsp. spoons.

The onions are cut into half rings, the peppers are cut, and the seeds are removed from them. After peeling the pepper, cut it into medium strips. The carrots are peeled and grated on a coarse grater.

The white areas of the stalk are removed from the tomatoes, after which they are rubbed in the same way as carrots. Tomatoes can also be minced.

Rice must be washed and placed with vegetables, add refined oil, salt and sugar, mix everything.

Place the contents of the pan on low heat again for 35 minutes; the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Lecho with rice is placed in sterilized jars and sealed with sterilized lids.

The finished jars need to be wrapped in something and left for 24 hours.

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4.Lecho with carrots
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Carrots - 1 kg;
Red sweet pepper - 5 kg;
Tomatoes - 5 kg;
Refined sunflower oil - 200 ml;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Vinegar 9% - 100 ml;
Sugar - 230 g;
Salt - 2 tbsp. l.

This quantity makes 8 liter jars.

Preparation:

1. Wash the tomatoes, cut into large pieces, removing the stem. Grind into puree using a blender or meat grinder.
2. Wash the carrots, peel off the top thin layer and grate on a coarse grater.
3. Wash the sweet peppers, remove the core and stalks. Cut the pulp into thin strips.
4. Combine tomato puree and carrots in a large saucepan or basin and cook for 20 minutes. Add sweet pepper and cook for another 20 minutes.
5. Add vegetable oil, vinegar, salt, sugar, chopped hot pepper and garlic. Stir and cook for 10 minutes.
6. Place into sterile jars. Close. Wrap in a woolen blanket for a day until it cools completely.

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5.Georgian lecho
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To prepare you will need:

Tomatoes – 3 kg;
bell pepper – 3 kg;
carrots – 1.5 kg;
onions – 1.5 kg;
sugar – 200 g;
vinegar – 100 g;
sunflower oil – 50 g;
salt - to taste.

Preparation:

1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until you obtain a puree.
2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil.
3. Peel the carrots and onions, wash and dry. Grate the carrots on a coarse grater, cut the onions into half rings, feathers or cubes.
4. Place carrots and onions in boiling tomato puree, stir and, stirring occasionally, cook over low heat for 40 minutes.
5. Wash the bell pepper, remove stems and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before it’s ready, put bell peppers in a pan with boiling vegetable mixture, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho thoroughly.
7. Place the hot vegetable mass into prepared (sterilized) jars, cover with lids and roll up.
8. Turn the jars with the preparation upside down, wrap them well and leave until they cool completely.

You can store jars of preserves in the refrigerator, pantry or cellar.

Georgian lecho can be served as an independent snack or as an excellent addition to various meat dishes, boiled potatoes, and porridges. In addition, this lecho can be used to prepare soups and gravies.

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6. Zucchini lecho with garlic 💣
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To prepare you will need:

Zucchini - 2 kg;
sweet pepper - 1 kg;
garlic - 15 cloves;
vegetable oil - 1/2 cup;
tomato paste - 400 gr.;
black pepper - 5-6 peas;
bay leaves - 5-6 pcs.;
9% vinegar - 1/2 cup;
sugar - 2/3 cup;
salt - 1 tbsp. spoon.

Preparation:

1. Peel the zucchini from the skin and seeds, cut into cubes.
2. Wash the sweet pepper, remove the seeds, cut into strips.
3. Combine zucchini and pepper in a saucepan. Add salt, sugar, vegetable oil, tomato paste and a little water (1-2 cups).
4. Simmer for 40 minutes. At the end of cooking, add chopped garlic, black pepper, bay leaf and vinegar.
5. Pack the hot lecho into sterilized jars and roll up.

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7.Lecho without water and vinegar
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To prepare you will need:

Red tomatoes - 3 kg;
bell pepper - 1.5 kg;
garlic - 1 head;
bitter red pepper - to taste;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.

Preparation:

1. Cut the tomatoes, put them in a saucepan, add salt, sugar, hot pepper and put on fire.
2. Once it boils, pour in the pepper, cut into strips.
3. After 30 min. After this mixture boils, add chopped garlic, place in jars and roll up.

⚠ All proportions can be varied, depending on the availability and quality of vegetables (very juicy, dry, a lot of something, not enough of something, etc.). If desired, for those who are particularly picky, you can first remove the skin from the tomatoes by pouring boiling water over them. You can replace tomatoes with tomato juice. ⚠

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8. Cucumber and tomato lecho 🍅
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To prepare you will need:

Cucumbers – 2.5 kg;
tomatoes – 1.5 kg;
carrots – 3 pcs. large;
bell pepper – 4 pcs.;
hot pepper – 2 pcs.;
garlic – 1 head;
sugar – 0.5 cups;
sunflower oil – 0.5 cups;
salt – 1 tbsp;
vinegar 9% - 0.5 cups.

Preparation:

1. First you need to prepare all the vegetables: wash and peel.
2. Grind the tomatoes, hot peppers and garlic in a meat grinder.
3. Grate the carrots on a coarse grater, cut the bell pepper into thin strips.
4. Cut the cucumbers into half-centimeter thick slices.
5. Fry the carrots and bell peppers in a small amount of vegetable oil.
6. Add fried carrots and peppers, chopped bell peppers, salt and sugar, the remaining oil to the tomato mass, pour in vinegar.
7. Put the mixture on the fire and bring to a boil, remove the resulting foam and cook for 10 minutes.
8. Then add chopped cucumbers to the tomato mixture and mix gently.
9. Wait for the lecho with cucumbers to boil again and cook over low heat for another 15 minutes.
10. Place the finished lecho in dry, sterilized jars and seal with dry, sterile lids.
11. Turn the jars upside down and let them cool completely.

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9.Recipes for lecho with rice for the winter.
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For the first version of lecho you will need the following products:
- tomatoes – 3kg,
- sweet red pepper – 1 kg,
- magpie onion or other type – 1 kg,
- carrots – 1 kg,
- rice – 1 tbsp.,
- granulated sugar – 1 tbsp.,
- refined oil – 300g.,
- vinegar 9% - ¼ cup,
- fine sea salt – 1.5 tbsp. spoons.

It is better to prepare all the products in advance so that everything is at hand. All vegetables must be washed thoroughly.

Onions are cut into half rings approximately 2 mm thick.

The peppers are cut, and the seeds are removed from them and washed again. After peeling the pepper, cut it into medium strips.

The carrots are peeled and coarsely grated.

In tomatoes, the white areas at the stalk are removed and rubbed, just like carrots. Tomatoes can also be passed through a meat grinder.

Afterwards, all the chopped vegetables are transferred to a saucepan, mixed and placed on medium heat. When the vegetables boil, cover the pan with a lid, reduce the heat and leave for another 20 minutes.

Rice must be washed and placed with vegetables, as well as refined oil, salt and sugar, mix everything.

The contents of the pan are again placed on low heat for 35 minutes, the dishes must be covered with a lid. This time will be enough to cook the rice. Then vinegar is poured into the pan, covered with a lid and simmered for another 5 minutes.

Now you need to sterilize the jars. First you need to wash them, then they are sterilized in a water bath. It is better to prepare the jars in advance. Lecho with rice is put into jars and covered with lids that need to be boiled.

The finished jars need to be wrapped in something, for example, a blanket and left for 24 hours.

Pepper lecho with rice for the winter

For the second option you will need almost the same products:

Tomatoes - in the same quantity
- sweet red pepper – 0.5 kg.
- white onion – 0.5 kg.
- carrots – 0.5 kg.
- rice - a glass,
- sea salt to taste,
- refined oil – 1 and ½ cups,
- ground allspice to taste,
- sugar - a glass,

This recipe differs from the previous one due to the preparation of the rice. Rice for salad can be any kind, long, steamed, or round.

First, you need to boil water and wash the rice in cold water at least 3 times. Next, it is poured into a ladle, filled with boiling water, mixed and covered with a lid. It is better to additionally wrap the rice in something warm.

Cream tomatoes are ideal for this recipe because they are meaty. Tomatoes need to be washed and scalded with boiling water to easily remove the skin. Next, they are cut into small pieces, placed in a food processor and chopped. The resulting puree is placed in a saucepan and cooked for about an hour over low heat.

For this recipe, it is better to take white onion; it must be peeled, washed and cut into half rings. Carrots, as in the previous recipe, are washed and coarsely grated. Do the same with pepper as in the first option.

All chopped vegetables are placed in a pan where the tomatoes are boiled and left to simmer for half an hour.

Now back to the rice. It needs to be washed and added to the vegetables, and also vegetable oil, sugar, salt and ground allspice are added there. As for the last ingredient, it is better to grind it yourself rather than buy it in the store, this will only make the lecho taste better. The entire contents of the pan are simmered for another 5 minutes.

The finished lecho should be placed in previously sterilized jars only while hot. Afterwards, roll up the jars using boiled lids and roll them into a warm blanket.

These recipes are not very different from each other, but they have different tastes. My family prefers the second option because there is no vinegar.
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10.Lecho
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A recipe proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it!!!

P.S.: We try to select only the most interesting ideas, useful tips and delicious recipes! We invite you to join our friendly team.

Ingredients:
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

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 jars with a screw cap, sterilize them in the oven (put them in a cold place 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.
Bon appetit!

Delicious lecho salad for the winter is a well-known dish that has been prepared for decades. But few people know that this dish can be both sweet and hot and spicy. The lecho salad recipe for the winter includes not only pepper and tomato. Skillful housewives add eggplants, zucchini and even rice to it. This makes the dish even more tasty and original.

This dish has a pleasant spiciness. An amazing combination of sweetness, hot spiciness and sourness make this salad exquisite and unusual. The pleasant garlic aroma gives it versatility.

You will need:

• 5 kg. sweet red peppercorns;
• 3 l. tomato juice;
• 1 kg. juicy carrots;
• a couple of hot peppercorns;
• half a two hundred gram glass of vinegar 9%;
• two hundred gram glass of butter;
• a quarter of a two hundred gram glass of salt;
• 100 gr. any greenery.

Pepper lecho salad for the winter:

1. The seeds are extracted from each peppercorn. Then they are cut into approximately equal parts.
2. Carrots must be washed, peeled and chopped on a regular grater.
3. Hot peppercorns are finely chopped.
4. All components, with the exception of only herbs and garlic, are laid out in a container suitable for subsequent cooking, covered with tomato juice and boiled for twenty minutes.
5. Garlic is peeled from existing husks and crushed with a press.
6. The greens are chopped as finely as possible.
7. Garlic and herbs are added to the vegetable mixture, after which the entire dish is boiled for another ten minutes.
8. While the cooking process is underway, you should prepare the container in which the preservation will actually take place. It must be washed and subjected to high-quality pasteurization.
9. The prepared and still very hot lecho is placed into heat-treated jars and immediately rolled up.

How to make lecho salad for the winter

True lovers of culinary experiments will certainly try this preparation. An excellent combination of standard lecho ingredients combined with eggplants is no longer just a sauce, but an exquisite salad.

You will need:

• 3 kg. young eggplants;
• 1 kg. juicy carrots;
• 1 kg. sweet peppercorns;
• half kg. salad onions;
• a couple of heads of early garlic;
• one and a half two hundred gram glasses of sugar;
• a couple of tsp vinegar 9%;
• one and a half two hundred gram glasses of butter.

How to prepare salad for winter lecho:

1. In order to rid eggplants of their characteristic bitterness, they should be soaked in generously salted water for a couple of hours, after which they are cut into miniature cubes.
2. All the seeds are carefully removed from the pepper and then it is immediately cut into thin strips.
3. Carrots are naturally washed, peeled and grated.
4. The existing peel is removed from the onion and it is crushed into halves of rings.
5. By analogy with onions, garlic is also peeled and then crushed with a press.
6. All vegetables are transferred to a container suitable for cooking.
7. In a container suitable for preparing the marinade, mix oil, vinegar, sugar and, of course, salt, and then boil.
8. When hot, the marinade is transferred to the vegetables and the entire dish is boiled for about half an hour.
9. While the lecho is boiling on its own, it is necessary to prepare the containers that are needed for the preservation itself. It is washed with soda and must be sterilized.
10. Freshly prepared eggplant lecho is placed in thermally treated jars and transferred to a container filled with water for twenty minutes of pasteurization.
11. Upon completion of this process, the jars are immediately rolled up.

Winter salad lecho with rice

Adding rice to lecho turns an ordinary snack into an excellent independent and satisfying dish, which is so pleasant to pamper yourself and your loved ones on a cold winter evening. The beauty is that you don’t even need to warm it up. Even when cold, this dish is amazingly tasty.

You will need:

• floor l. oils;
• 1 kg. salad onions;
• 1 kg. sweet peppercorns;
• 1 kg. juicy carrots;
• two hundred gram glass of sugar;
• a couple of st. l. salt;
• a couple of two-hundred-gram glasses of rice;
• 1 hot pepper.

Simple salad for winter lecho:

1. The onion must be peeled and chopped into thin halves of rings.
2. All the seeds are carefully removed from the pepper, and it is cut into thin strips.
3. The carrots are washed, immediately peeled and cut into strips like peppers.
4. Tomatoes are literally immersed in boiling water for seconds, after which the skin is simply removed. Only after that they are cut into tiny pieces.
5. Prepared vegetables are placed in a container suitable for further cooking, salted and sprinkled with sugar, mixed with rice and butter, and then boiled for forty minutes.
6. While the lecho is being prepared, you should pay attention to the container in which further preservation will be carried out. It is washed with soda and immediately subjected to the necessary sterilization.
7. The finished product is placed in jars treated at high temperature and transferred to a container filled with water, where they are subjected to fifteen-minute sterilization.
8. After this, the jars are immediately rolled up.
9. They should cool upside down and securely covered.

Tip: you can also include oil in this lecho. Literally half a glass of regular vegetable oil and this salad will be transformed beyond recognition. The rice will be more crumbly, and the dish itself will be more nutritious. But use only a product that is classified as refined. It has no odor, and accordingly it will not interrupt the exquisite aroma of peppers and tomatoes.

Zucchini lecho salad for the winter

This dish goes especially well with potatoes. Tender zucchini in vegetable filling turns out fabulously tasty. You will certainly like this salad, because its taste is so refined and unique.

You will need:

• a couple of kg. tomatoes;
• a couple of kg. sweet peppercorns;
• a couple of kg. young zucchini;
• half a two hundred gram glass of butter;
• a couple of st. l. Sahara;
• one and a half tbsp. l. salt.

Zucchini lecho salad for the winter:

1. The tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is removed from them completely effortlessly. Peeled tomatoes are crushed in a regular meat grinder.
2. The zucchini must be cleaned and then cut into tiny cubes.
3. The seed capsule is removed from the sweet peppercorns and they are also cut into miniature cubes.
4. In a container suitable for subsequent actions, the chopped vegetables are mixed, butter, sugar and, of course, salt are added to them.
5. The lecho is boiled in its entirety for about half an hour.
6. During this time, the containers necessary for high-quality canning are being prepared. It should be thoroughly washed and subjected to mandatory sterilization.
7. Zucchini lecho is placed in heat-treated jars and rolled up instantly.
8. The cooling process of jars with such lecho should be slowed down as much as possible so that they are additionally sterilized. That is why it is recommended to turn them over and wrap them up as securely as possible.

Tip: this dish turns out tender and even sweetish. To add piquancy and spiciness to it, you can add garlic and hot pepper. In this case, the dish will turn out even more aromatic and delicious. Only garlic must be added at the final stage of cooking so that it does not lose its characteristic aroma and taste.

Simple salads for the winter

There is essentially nothing special about this treatment. It can even be called classic. It differs only in the use of tomato paste instead of fresh tomatoes. Due to this, the workpiece is made much faster and easier. Of course, it is impossible to say that such a dish is healthier. But it is incredibly tasty, despite the ease of preparation.

You will need:

• 4 kg. sweet peppercorns;
• 4 two hundred gram glasses of tomato paste;
• 5 two hundred gram glasses of water;
• a couple of st. l. salt;
• two hundred gram glass of sugar;
• a couple of st. l. vinegar 9%;
• two hundred gram glass of butter.

How to prepare lecho salad for the winter:

1. The first step is to prepare all the containers necessary for the full implementation of the conservation process. It needs to be washed with soda and subjected to mandatory pasteurization.
2. An equally important step is preparing the pepper itself. It must be washed and all the seeds carefully removed, after which it is cut into thin strips.
3. Water is poured into a container suitable for all further manipulations and mixed with the paste.
4. Butter, sugar and of course salt are added to the same mixture. All components are mixed with special care.
5. Boil the tomato mixture and immediately add chopped pepper and boil for no more than a quarter of an hour.
6. Finally, vinegar is added and the mixture is boiled for another couple of minutes.
7. The finished lecho is transferred to already thermally treated jars and rolled up immediately.

Important! The time allocated for cooking pepper must be strictly observed. If you shorten it, it won’t be ready. And if you overdo it, it’s even worse - it will boil over and lose its shape.

Lecho salad for the winter with onions is incredibly easy to prepare. The most difficult thing in this process, perhaps, is preparing the products. But you can easily deal with it too. The result, after so much effort, will certainly please you.

In addition, such blanks store incredibly well even in very warm rooms. The acid contained in tomatoes contributes greatly to this. It is thanks to them that many recipes exclude vinegar. And letcho cucumber salad for the winter turns out to be even more nutritious and healthy.

The lecho recipe, this classic dish of Hungarian cuisine, has long been popular among housewives not only in its homeland. A bright and fragrant lecho for the winter - it’s simple, universal, beautiful. In addition, there are many recipes for lecho - you can easily adapt the traditional taste in your own way.

Lecho can be called a canned salad, which will preserve the taste of summer and easily replenish the lack of vitamins during the cold season. In different countries it is used as an independent dish, and as a side dish for fried meat, and with white bread or pancakes, and with pieces of smoked sausage, and mixed with eggs, and with sour cream, and as a filling for pies or pizzas, and as a dressing for first courses.

How to cook delicious lecho - general rules

This dish does not have an exact recipe - at home, everyone has the right to cook it as they like. Some people add more seasonings, others experiment with different vegetables and herbs, others replace the frying pan with a slow cooker...

But there are classic rules of real treatment:

• Choose the brightest, meatiest, and sweetest tomatoes and peppers.
• It is better to peel the tomatoes before cooking. This can be done quickly by cutting their skin crosswise, dipping the fruits into boiling water for a minute, and then immediately into a bowl of ice.
• Try not to let the vegetables boil and turn into mush during the cooking process.
• If you want real taste, fry vegetables not in oil, but in lard.
• Use vinegar in minimal quantities, only for preparing and preserving lecho for the winter, solely to extend its shelf life.
• Classic spices for lecho are paprika, salt and sugar. You can add everything else to your taste (at your own risk): parsley, cloves, peppercorns, dill, cilantro, basil, thyme...
• If you add garlic to homemade lecho, keep in mind that if you add it at the beginning of stewing, the garlic smell and taste will weaken by the end of cooking, and if you add garlic at the end of stewing, it will be felt much more noticeable.

A real classic lecho requires only three mandatory products - bell (sweet) peppers, tomatoes and onions. But during its existence, the lecho recipe has been adapted many times to suit available or favorite products. Various variations of lecho have appeared: with carrots, eggplants, fried onions, cucumbers, zucchini, beans, tomato paste, without oil, etc. We invite you to familiarize yourself with a selection of simple and varied recipes for truly delicious lecho and choose the one that will be a hit in your family.

Recipe No. 1 Classic lecho with peppers and tomatoes

You will need: 1 kg of tomatoes, 1 kg of bell pepper, large onion, rendered lard, paprika, sugar, salt (to taste).

Preparation. Chop the onion and place in a deep frying pan with melted lard. While it is fried over low heat until transparent, remove seeds from the pepper and cut into strips, and peel and chop the tomatoes (can be done in a blender or meat grinder). Add the pepper pieces and paprika to the frying pan with the onion and simmer for 10-15 minutes. After the specified time, add crushed tomatoes, sugar, salt to the resulting mass and simmer for another 10-15 minutes until thickened.

A few minutes before the end of cooking, stir 1-2 eggs into the lecho or add pieces of smoked sausage (optional). Serve hot on its own or as an addition to potatoes, rice or pasta.

On a note! If lecho is prepared exclusively for preservation for the winter, lard is replaced with odorless vegetable oil, and for better preservation of the zakatka, a little vinegar is added (if you overdo it, your zakatka can be called anything, but not real Hungarian lecho, since vinegar greatly distorts the taste ). Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe Lecho with carrots No. 2

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of carrots, large onion, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place the onion in a frying pan with heated vegetable oil and fry until transparent. Add tomatoes, carrots, spices and vinegar. After 10-15 minutes, add bell pepper and simmer for another 15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with eggplant No. 3

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 0.5 kg of eggplant, 3 tbsp. vegetable oil, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell pepper and cut into large pieces. Cut the eggplants into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add vegetable oil and simmer for another 20 minutes. Add the peppers and eggplants and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with zucchini No. 4

You will need: water, 1 kg of tomatoes, 1 kg of bell pepper, 2 kg of zucchini, 1 onion, 1 carrot, 3 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Cut the zucchini and onions into cubes, tomatoes and peppers into small strips, grate the carrots on a coarse grater. Place the onions and carrots in a frying pan to fry in vegetable oil. Place the zucchini with peppers and tomatoes in a saucepan and add water (its volume should be twice the volume of the resulting vegetable mass). Bring water with vegetables to a boil, add salt, sugar and onion-carrot mixture. Simmer everything together for at least half an hour until thickened, adding vinegar before the end of cooking. Place the hot lecho in sterilized jars under the neck, cover with sterilized lids and roll up.

Recipe Lecho with rice No. 5

You will need: 1 kg bell pepper, 1 kg carrots, 3 kg tomatoes, 1 tbsp. rice, large onion, 2 tbsp. vegetable oil, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation. Finely chop the onion. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Grate the carrots on a coarse grater. Place all the vegetables in a saucepan, bring to a boil and then simmer over low heat for about 20 minutes. Add raw washed rice, vegetable oil, salt, sugar, mix and simmer for about half an hour over low heat under the lid. 5 minutes before the end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with tomato paste No. 6

You will need: 2.5 kg bell pepper, 1 kg tomato paste, 2 tbsp. vegetable oil, paprika, sugar, salt, chili (to taste), 1 tbsp. vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Heat tomato paste, granulated sugar, vegetable oil, vinegar, salt and spices in a saucepan. After boiling, add pepper and simmer over low heat for about 10 minutes. Remove the pepper pieces from the sauce and place in sterilized jars, then fill them to the top with hot sauce. Close with sterilized lids and roll up.

Recipe Lecho with cucumbers No. 7

You will need : 1 kg of tomatoes, 1 kg of cucumbers, a head of garlic, 3 tbsp. vegetable oil, sugar, salt, suneli hops, ground coriander, ground black pepper (to taste), vinegar.

Preparation. Chop the cucumbers into pieces. Peel the tomatoes and puree in a blender. Crush the garlic in a garlic press or chop finely. Place tomatoes with garlic, salt, sugar, black pepper, vinegar and oil in a saucepan and bring to a boil. Add cucumbers and simmer for about 20 minutes, after which add coriander and suneli hops. Stir and simmer for about 10 minutes - the cucumbers should be saturated with flavor, but not become too soft. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe without tomatoes and without cooking No. 8

You will need: 1 kg bell pepper, 2 tbsp. vegetable oil, sugar, salt (to taste), several black peppercorns, vinegar.

Preparation. Remove seeds from bell pepper and cut into large pieces. Place chopped eggplants, spices, oil and vinegar into a container and leave everything for 3-4 hours at room temperature. After the specified time, place the resulting “soft” salad in sterilized jars along with the resulting liquid. Sterilize the jars in boiling water for 15 minutes or in the microwave at full power, then roll up with sterile lids.

Recipe Lecho with beans No. 9

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 150 g of beans, 2 tbsp. vegetable oil, sugar, salt (to taste), vinegar.

Preparation. Soak the beans in water overnight and boil until tender in the morning. Peel the tomatoes and puree in a blender. Peel the bell pepper from seeds and cut into large pieces. Place the tomatoes in a saucepan and bring to a boil. After 15 minutes, add pepper and simmer for another 10 minutes. After this, add beans, spices, pour in vegetable oil and cook for another 10 minutes. At the very end of cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Spicy lecho No. 10

You will need: 1 kg of tomatoes, 1 kg of bell pepper, a head of garlic, 0.2 kg of carrots, a pod of hot pepper, several buds of cloves, several black peppercorns, paprika, sugar, salt (to taste).

Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large pieces or strips. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender. Mix all the vegetables in a saucepan, add spices, bring to a boil and simmer for 10-15 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe without oil and vinegar No. 11

You will need: 1 kg of tomatoes, 1 kg of bell pepper, head of garlic, paprika, sugar, salt (to taste).

Preparation. Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and cut into strips. Chop the garlic very finely. Simmer the tomatoes and garlic for 10 minutes, then add spices and chopped pepper to the mixture and simmer for another 20-30 minutes. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho with beets No. 12

You will need: 1 kg bell pepper, 0.7 kg beets, 0.5 kg carrots, 0.5 kg tomatoes, 2 tbsp. vegetable oil, parsley, chili pepper, sugar, salt (to taste).

Preparation. Bake the beets in the oven until soft, then grate them on a coarse grater. Cut the tomatoes into slices. Peel the bell pepper from seeds, cut into pieces or rings, cut the chili pepper in half. Grate the carrots on a coarse grater. Finely chop the parsley with a knife. In a deep frying pan, fry the carrots in vegetable oil, add parsley and two types of pepper. Mix everything, add tomatoes and continue to simmer for about 10 minutes until they soften. Add grated beets, sugar, salt and simmer for another 5 minutes. While hot, put the lecho into jars and send them for sterilization in boiling water for 15 minutes or in the microwave at full power, after which we roll them up with sterile lids.

Recipe Lecho assorted peppers No. 13

You will need: 1 kg of bell pepper, 0.4 kg of Tarkin (capsicum) pepper, 2 kg of tomatoes, black peppercorns, allspice, cloves, sugar, salt (to taste).

Preparation. Peel the tomatoes and puree in a blender. Remove seeds from bell and Tarkin peppers and cut into large pieces. Place tomatoes with spices in a saucepan and bring to a boil. Boil for 15 minutes, add pepper and leave everything together on the fire until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Lecho-ragu “All vegetables at once” No. 14

You will need: 1 kg of bell pepper, 2 kg of tomatoes, 1 kg of zucchini, 0.3 kg of potatoes, 0.5 kg of carrots, 0.3 kg of cucumbers, large onion, ground black pepper, ground red pepper, ground garlic, sugar, salt (according to taste), vinegar, vegetable oil.

Preparation. Peel the tomatoes, grind half in a blender, chop half into large pieces. Remove seeds from bell pepper and cut into large pieces. Cut zucchini, cucumbers and potatoes into medium pieces. Grate the carrots on a coarse grater. Chop the onion and place in a preheated deep frying pan with vegetable oil. As soon as it turns golden, add all the chopped vegetables and spices there. Mix everything and simmer with the lid open over low heat for about an hour until thickened. Five minutes before cooking, add vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe for Lecho in the microwave No. 15

You will need: 1 kg of tomatoes, 1 kg of bell pepper, half a head of garlic, 2 tbsp. vegetable oil, vinegar, sugar, salt (to taste).

Preparation. Chop the garlic very finely. Remove seeds from bell peppers and cut into large strips. Peel the tomatoes, puree in a blender and place in a multicooker bowl with butter, sugar and salt. Mix everything thoroughly and add pepper pieces. Turn on the multicooker and, without closing the lid, cook on the “Stew” mode for about 30 minutes. 10 minutes before the end of cooking, add the garlic, 5 minutes before the end of cooking, add the vinegar. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Lecho recipe in two stages No. 16

You will need: 1 kg of tomatoes, 1 kg of bell pepper, 2 tbsp. vegetable oil, paprika, sugar, salt (to taste), 1 tbsp. vinegar.

Preparation: Remove seeds from bell pepper and cut into large pieces. Peel the tomatoes and pass through a blender. Add half the tomatoes, spices and vinegar to a frying pan with heated vegetable oil. After 10 minutes, add bell pepper and simmer for another 10 minutes. Add the remaining tomatoes and continue to simmer until thickened. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

Recipe Italian Lecho No. 17

You will need: 1 kg of bell pepper, 0.5 kg of canned tomatoes in their own juice, half an onion, 2 tbsp. extra virgin olive oil, ground pepper, sugar, salt (to taste).

Preparation. Remove seeds from bell pepper and cut into large pieces. Finely chop the canned tomatoes. Chop half the onion and place in a preheated frying pan with olive oil. Add chopped peppers, stir, add tomatoes. Simmer covered over low heat for about half an hour - the pepper pieces should soften, but not lose their shape. Turn off the heat, add salt, pepper, sugar, and stir everything gently. Place the finished hot lecho into sterilized jars, close with sterilized lids and roll up.

As you can see, among such a huge variety of winter lecho recipes, you can even get confused. Why not prepare several options at once? Or do you have your own recipe that is truly special and delicious? Be sure to share in the comments!