Lecho from tomato and pepper: recipe. How to cook delicious lecho from bell pepper for the winter “lick your fingers”, with onions, garlic, zucchini, tomato paste, carrots, eggplant?

Lecho is a completely unique phenomenon in European cuisine. What is its uniqueness? In variability: this dish does not have a recipe that could be called classic. The only rule for a dish without rules is sweet pepper and ripe fresh tomatoes - the main ingredients. The most popular recipes of lecho with pepper, zucchini, cucumbers, garlic are collected in this article.

Important: in Hungary and Bulgaria, Lecho is known as an independent dish of vegetables, sometimes with the addition of meat/meat products; On the territory of the post -Soviet space near Lecho, most often, a delicious and aromatic vegetable blank for the winter is implied

Very tasty lecho from tomato and pepper: how to cook

You will need:

• sweet pepper - 2.5 kg
• fresh tomatoes (ripe, sweet enough) - 2 kg
• dining vinegar (9%) - 50 ml
• sugar - 100 g
• salt (not iodized, ordinary grinding) - 30 g
• vegetable oil (no smell) - 125 ml

How to cook:

1. Wash the tomatoes. At each tomato, make a cross -shaped incision (see photo). Fold the cut tomatoes into a comfortable container, pour with boiling water. After 5 minutes, gently drain the water. Remove the skin from tomatoes and chop them in any convenient way (pass through a meat grinder, problem or grate)

2. Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to languish over low heat. Excess fluid should boil
3. While tomato puree turns into a sauce, wash the pepper, remove the seed box and cut into pieces (shape and size - comfortable for food)

4. In a container with tomato sauce, add pieces of sweet pepper, salt, sugar, vegetable oil. Bring to a boil. Do not forget to mix the contents of the container from time to time. After boiling, reduce the fire and cook for 20-30 minutes. Pepper should become soft (but not boiled!)
5. As soon as the vegetables reach the necessary condition, remove the container from the fire and pour in vinegar
6. Hot lecho pack in sterile jars and roll up

Lycho from Bulgarian pepper for the winter "lick your fingers"

You will need:

• bulgarian pepper - 1.5 kg
• tomato juice - 0.5 l. To prepare homemade juice, you will need 0.6 kg of fresh ripe tomato
• salt (not iodized, ordinary grinding) - 15 g
• vegetable oil (no smell) - 100 ml
• sugar - 45 g
• dining vinegar (9%) - 50 ml
• honey - 7 g

How to cook:

1. Pour tomato juice into a container with a thick bottom and bring to a boil
2. Wash the pepper, remove the seed box and cut into pieces (shape and size - comfortable for food)
3. In a container with tomato juice, add pieces of sweet pepper, salt, sugar, vegetable oil. Bring to a boil. Do not forget to mix the contents of the container from time to time. After boiling, reduce the fire and cook for 20-30 minutes. Five minutes before the end of cooking, add honey, carefully mix the lecho until the honey is completely dissolved
4. As soon as the vegetables reach the necessary condition, i.e. Pepper will become soft (but not boiled!), Remove the container from the heat and pour in vinegar. Mix thoroughly
5. Hot lecho pack in sterile jars and roll up

Pepper lecho and tomato with garlic

You will need:

• sweet pepper - 1 kg
• garlic-70-100 g
• fresh tomatoes (ripe, sweet enough) - 700 g
• onions - 1 kg
• dining vinegar (9%) - 20 ml
• sugar - 50 g
• salt (not iodized, ordinary grinding) - 30 g
• vegetable oil (no smell) - 125 ml

How to cook:

1. Prepare fresh tomatoes (see the beginning of the article) and grind them in any convenient way (pass through a meat grinder, problem or grate)
2. Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to languish over low heat to evaporate excess fluid
3. While tomato puree turns into a sauce, wash the pepper, remove the seed box and cut into pieces
4. Peel the onion of the husk, cut into thin half rings
5. Pass the peeled cloves of garlic through the press
6. Add sweet pepper, onion, salt, sugar, vegetable oil to the container with tomato sauce. Bring to a boil. Do not forget to mix the contents of the container from time to time. After boiling, reduce the fire and cook for 20-30 minutes. 5 minutes before the end of cooking, add garlic to the vegetable mixture. Mix lecho thoroughly
7. As soon as the vegetables reach the necessary condition (pepper should become soft, but not boiled!), Remove the container from the fire and pour in vinegar
8. Hot lecho pack in sterile jars and roll up

Lycho from zucchini and pepper

You will need:

• sweet pepper - 1 kg
• young zucchini - 1 kg
• fresh tomatoes (ripe, sweet enough) - 700 g
• onions - 400 g
• vegetable oil (without smell) - 130 ml
• salt (not iodized, ordinary grinding) - 50 g
• sugar - 160 g
• dining vinegar (9%) - 20 ml

How to cook:

1. In a container with a thick bottom, mix vegetable oil, sugar, salt
2. Wash the vegetables thoroughly
3. Cut the zucchini with cubes, peeled onions with half rings, pepper - strips. Pre -peeled tomatoes, pass through a meat grinder (problem or grate)

4. A mixture of oil, sugar and salt bring to a boil
5. Put the zucchini in the boiled marinade. Give the mixture to boil again and cook for 5 minutes over low heat
6. Add onions. Give the mixture to boil and cook for another 5 minutes. Do not forget to carefully mix the lecho
7. At the next stage, add pepper. Bring to a boil and cook for 5 minutes
8. Lastly, add tomato puree and vinegar. Bring the mixture to a boil and cook for 10 minutes
9. Pack hot lecho in sterile jars and roll up

Salad for the winter from tomatoes, pepper and cucumbers

You will need:

• cucumbers (any size, but the seeds should be relatively soft) - 2 kg
• sweet pepper - 1.2 kg
• fresh tomatoes (ripe, sweet enough) - 1 kg
• vegetable oil (without smell) - 160 ml
• salt (not iodized, ordinary grinding) - 60 g
• sugar - 260 g
• dining vinegar (9%) - 80 ml
• garlic - 50 g

How to cook:

1. Wash the vegetables thoroughly
2. Cut the cucumbers with round plates with a thickness of 2-3 mm. If the cucumbers are large, cut into semicircular segments. Purified garlic - thin plates, pepper - strips. Pre -peeled tomatoes, pass through a meat grinder (problem or grate)
3. In a container with a thick bottom, mix tomato puree, vegetable oil, sugar, salt. Bring to a boil, cook 10 minutes on low heat
4. Put all the vegetables in the tomato marinade, mix, cook 10 minutes from the moment the mixture boils
5. Add vinegar. Mix lecho thoroughly. Cook for 5 minutes
6. Pack hot lecho in sterile jars and roll up

Lech tomatoes, pepper, onions: recipe

You will need:

• sweet pepper - 1.5 kg
• fresh tomatoes (ripe, sweet enough) - 1 kg
• onion - 0.75 kg
• vegetable oil (no smell) - 100 ml
• salt (not iodized, ordinary grinding)-25-30 g
• sugar - 100 g
• dining vinegar (9%) - 80 ml

How to cook:

1. Wash the vegetables thoroughly
2. Cut the peeled onions in half rings, pepper - slices convenient for food. Pass the prepared tomatoes through a meat grinder (problem or grate)
3. Pour tomato puree into a container with a thick bottom, add sugar, salt, vegetable oil. Bring the mixture to a boil and boil over low heat for 20-30 minutes
4. Put pepper and onion in tomato sauce, mix thoroughly. Bring the vegetable mixture to a boil and cook for 10-15 minutes from the date of boiling. 5 minutes before the end of cooking, add vinegar and mix carefully with the lecho
5. Pack hot lecho in sterile jars and roll up

Bulgarian pepper lecho with carrots

You'll need:

• bulgarian pepper - 2 kg
• carrots - 1 kg
• onion - 0.5 kg
• tomato juice - 1.4 liters. To prepare homemade juice, you will need 1.7 kg of fresh ripe tomato
• vegetable oil (no smell) - 100 ml
• salt (not iodized, ordinary grinding)-25-30 g
• sugar - 100 g
• dining vinegar (9%) - 80 ml

How to cook:

1. Pour tomato juice into a container with a thick bottom and bring to a boil
2. Wash the vegetables. Remove the seed box at the pepper and cut into pieces comfortable for food. Close cleaned carrots with thin plates, onions - half rings

3. Add vegetables, salt, sugar, vegetable oil to a container with tomato juice. Bring to a boil. Do not forget to mix the contents of the container from time to time. After boiling, reduce the fire and cook for 20-30 minutes
4. As soon as the vegetables reach the necessary condition, i.e. will become soft (but not boiled!), Remove the container from the heat and pour in vinegar, mix thoroughly
5. Hot lecho pack in sterile jars and roll up

Lecho from eggplant and sweet pepper

You will need:

• eggplant - 1 kg
• sweet pepper - 1 kg
• onions - 1 kg
• tomato juice - 0.6 liters. To prepare home tomato juice, you will need 0.8 kg of fresh ripe tomato
• vegetable oil (without smell) - 240 ml
• sugar - 80 g
• dining vinegar (9%) - 30 ml
• salt (not iodized, ordinary grinding)-25-30 g

How to cook:

1. Pour tomato juice into a container with a thick bottom and bring to a boil
2. Wash the vegetables. Cut the eggplant into pieces comfortable for food, salt, mix, leave for 20-30 minutes. The juice that the eggplant will be highlighted, drain. Rinse the eggplant with cold water, put in a colander to remove excess moisture
3. Remove the seed box at the pepper and cut into pieces comfortable for food. Close the onion in half rings
4. Add vegetables, salt, sugar, vegetable oil to a container with tomato juice. Bring to a boil. Do not forget to mix the contents of the container from time to time. After boiling, reduce the fire and cook for 20-30 minutes
5. As soon as the vegetables reach the necessary condition, i.e. will become soft (but not boiled!), Remove the container from the heat and pour in vinegar, mix thoroughly
6. Hot lecho pack in sterile jars and roll up

Peppal pepa

You will need:

• sweet pepper - 2 kg
• tomato paste-0.5 l (avoid tomato paste, which includes the E-129)
• drinking water - 0.5 l
• sugar - 150 g
• salt (not iodized, ordinary grinding)-25-30 g
• vegetable oil (no smell) - 200 ml
• dining vinegar (9%) - 100 ml

How to prepare:

1. Mix tomato paste, water, salt, sugar thoroughly. Pour the resulting mixture into a container with a thick bottom and bring to a boil
2. Wash the pepper, remove the seed box and cut into pieces comfortable for food
3. In a container with tomato sauce, add pieces of sweet pepper, vegetable oil. Bring to a boil. Do not forget to mix the contents of the container from time to time. After boiling, reduce the fire and cook for 20-30 minutes. Pepper should become soft (but not boiled!)
4. As soon as the vegetables reach the necessary condition, remove the container from the fire and pour in vinegar
5. Hot lecho pack in sterile jars and roll up

Lecho made of green pepper. Pepper lecho and tomato without vinegar

You will need:

• bulgarian green pepper - 2 kg
• fresh tomatoes (ripe, sweet enough) - 3 kg
• sugar - 150 g
• salt (not iodized, ordinary grinding)-50-60 g

How to cook:

1. Prepared tomatoes cut into cubes
2. Wash the pepper, remove the seed box and cut into pieces comfortable for food
3. Fold the vegetables in a comfortable container with a thick bottom, mix
4. Add salt and sugar to the vegetable mixture, mix thoroughly again, leave for 30-40 minutes
5. After the indicated time, put the container with vegetables on the fire and bring to a boil. Do not forget to mix the contents of the container from time to time. After boiling, reduce the fire and cook for 20-30 minutes. Pepper should become soft (but not boiled!)
6. Hot lecho pack in sterile jars and roll up

Caviar from Bulgarian pepper for the winter

You will need:

• red pepper red - 2.5 kg
• celery root-150-200 g
• parsley root-150-200 g
• carrots-150-200 g
• onions - 250 g
• fresh tomatoes - 200 g
• ground black pepper - 1 tsp. (without a hill)
• ground fragrant pepper - 1 tsp. (without a hill)
• salt (not iodized, ordinary grinding)-25-30 g
• vegetable oil for passing

How to cook:

1. Wash the vegetables
2. Bake the pepper in the oven to softness. Place the finished pepper in a plastic bag, let "sweat", remove the skin, separate the pulp
3. Celery, parsley, clean carrots, grate. Finely chop the onion
4. Sleep prepared root crops with a small amount of vegetable oil
5. Remove the skin from tomatoes (the method of cleaning the tomato is described at the beginning of the article)
6. Warm the vegetables that have undergone heat treatment until a homogeneous state
7. Put the vegetable caviar to a container with a thick bottom, add salt, sugar, spices, mix thoroughly, bring to a boil
8. Cook from the moment of boiling for 10-15 minutes. Be careful: the boiling mixture splashes!
9. Set hot caviar in sterile jars and roll up

Lecho from frozen pepper

Frozen pepper is a wonderful alternative to canned products. Using such pepper, you quickly and without trouble prepare a delicious hot appetizer

You will need:

• frozen sweet pepper - 0.5 kg
• onions - 100 g
• home ketchup - 100 ml (or ice cream tomatoes - 250 g)
• salt, sugar, spices - to taste
• vegetable oil without smell - 50 ml

How to cook:

1. Finely chop the onion, save to transparency in a small amount of vegetable oil
2. Add the ketchup to the onion and warm the mixture thoroughly, not forgetting to stir constantly. If you use frozen tomatoes instead of ketchup, lay out the tomatoes to the onion (carefully, the oil can be very sprayed!). Cover the container with a lid and wait for the active secretion of juice. Remove the lid and continue to evaporate excess fluid (15-20 minutes)
3. As soon as the mixture becomes thicker (sauce consistency), add pepper, mix thoroughly and cook for another 10 minutes. Add salt, sugar, mix again and bring to cooked
4. The tenderness of the pepper indicates the readiness of Lecho

Tip: The finished lecho can be poured with fresh chicken eggs. So you get a delicious and unusual scrambled eggs with vegetables

Video prepare lecho. The best recipe for my grandmother. We canned for the winter