Peel and cut the onion into half rings.

Pour sunflower oil into a saucepan with a thick bottom, then put all the vegetables in turn: first the tomatoes, then the peppers, onions and finally the carrots.

Spread the tomato sauce on top of the vegetables. The sauce can be used homemade or store-bought, the choice is yours. Cover the pot with a lid and put on a small fire. After 20-30 minutes, when the vegetables are a little soft, mix the contents and cook green tomato lecho for 1 hour under the lid. In the middle of cooking lecho gently mix again.

After an hour, add sugar, pepper and salt to the lecho, mix. Try lecho so that you are satisfied with its taste. Together with spices, lecho should be boiled for 10 minutes. Then add vinegar, stir and remove from heat.

Sterilize jars and lids. Spread hot lecho in them, roll up the jars, turn them upside down and wrap them with a warm blanket. Leave the jars to cool completely. Store green tomato lecho prepared for the winter in your home pantry.

Delicious autumn preparations to you!

In the season of conservation, preparations for the winter, and a variety of autumn vitamins, we strongly advise you to cook and roll up an amazing, vitamin and invariably popular dish of all feasts - bell pepper lecho.

The constant components of lecho are sweet bell peppers, tomatoes, onions, garlic, and then it all depends on your desire - you can add carrots, cabbage, cucumbers and other vegetables.
There are a great many recipes for lecho, as you can see by reading our article. And each housewife has her favorite option, or even more than one, of preparing this dish. Someone prefers a delicate taste, others like the spicy option.

Recipe for spicy lecho

Lecho is originally a dish of Hungarian cuisine, which is famous for its "sharpness". For its original taste and satiety, lecho quickly appeared on the menu of the countries of central and eastern Europe and today it is one of the most popular preparations for the winter.
Often lecho is made from zucchini and eggplant, but we will be true to the classics and share the traditional lecho recipe, which is based on tomatoes and bell peppers.
Ingredients:
tomatoes - 3 kg;
bell pepper - 3 kg;
hot red pepper - 1-2 pods;
salt - 4 tablespoons;
sugar - 1.5 cups;
apple cider vinegar 6% - 60-80 ml;
2 bay leaves;
peppercorns 6-8 pieces;
vegetable oil - 200 ml.
We twist the tomatoes in a meat grinder, simmer for 15 minutes over low heat, then add salt, sugar, vegetable oil, put chopped peppers there and cook over low heat for 20 minutes. After that, add peppercorns, lavrushka, vinegar and boil for about 5 minutes more. Arrange in sterilized jars and close.
At the last stage, we put the closed jars upside down, “wrap up” and leave to cool completely for 1-2 days.

Sweet and spicy bell pepper lecho

The main ingredients for any lecho are fresh tomatoes and fresh bell peppers. At the same time, it is much better to take the most ripe tomatoes than unripe and hard ones - they will still be ground into juice.
It is advisable to take peppers for lecho in different colors. The fact is that peppers of different colors contain different amounts of certain vitamins and useful elements. Therefore, lecho from green, red and orange peppers will be much more useful than exclusively from red or exclusively from green peppers.
The ratio is 1 kilogram of pepper to 2 kilograms of tomatoes. Garlic, hot pepper and other spicy ingredients - to taste. It is advisable to take a fixed amount of salt and sugar - this will make the lecho moderately sweet. In the traditional version, half a glass of sugar is taken per kilogram of bell pepper, and a teaspoon of salt is enough for this volume.
Tomatoes must be crushed in any way possible, after removing the peel from them, scalded ahead of time with boiling water. Blender, grater, meat grinder - any method will do. The main thing is that the tomatoes turn into tomato slurry.
Bulgarian peppers, on the other hand, need to be cut into small pieces (although some people like it when almost a quarter of whole peppers float in the lecho). Peeled garlic should be cut into small pieces.
After that, vegetable oil must be poured into the tomatoes at the rate of 50 grams per kilogram of tomatoes. Pour in all the garlic and mix well. After that, the resulting mass must be poured into a saucepan or cauldron and begin to cook over high heat, after the start of boiling, reduce the gas. After boiling, add sugar and salt to the tomato juice, stirring the mass well again.
Next, you need to add all the bell peppers to the tomatoes and wait for the mass to boil again. After that - pour in a little more oil (30 grams per kilogram of tomatoes) and add a little vinegar - for conservation.
The resulting mixture must be poured into sterilized jars and rolled up. Lecho should stand in a dark and relatively cool place. Cans cannot be left in the sun - otherwise they will explode, decorating the room with cheerful stains and streaks, as well as refreezing - then the taste will not be so saturated. The approximate shelf life of such a lecho is about eight months.

Quick lecho from bell pepper

Bell pepper lecho is a wonderful appetizer on the festive table and an excellent sauce for main courses.
For the preparation of bell pepper lecho, red and yellow fruits are taken, thanks to which this dish has a truly bright and festive look.
This is a paprika lecho, slightly sweet in taste, moderately sour and not spicy.
Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
1 glass of vegetable oil,
2 tbsp. spoons of 9% vinegar,
1 cup of sugar,
3 art. spoons of salt.
Wash all vegetables well.
Grind tomatoes in a blender or in a meat grinder.
Peel the bell pepper from the seed box and cut into wide strips.
Place tomato puree in a large saucepan, add sugar, salt, vegetable oil and bring to a boil.
Then add bell pepper to the tomato mass and cook over medium heat for 30 minutes, stirring occasionally.
Add vinegar to the lecho and mix.
Arrange bell pepper lecho in sterilized jars and roll up.
Turn the jars of lecho over, wrap with a blanket and leave to cool completely.
Store bell pepper lecho in a cool place.
Ready-made bell pepper lecho can be added to soups, as well as served with a potato and rice side dish or with pasta.

Red bell pepper lecho recipe

Lecho is very tasty served in winter as a sauce for second courses. Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone likes, this dish always diverges with a bang.
The lecho recipe is affordable and easy to prepare.
Lecho is very tasty served in winter as a sauce for second courses.
Despite the fact that the lecho recipe contains a lot of vinegar, which not everyone likes, this dish diverges with a bang at the festive table. Usually guests ask for another supplement, and thrifty housewives will definitely take note of the recipe from you.
Ingredients:
3 kg of red (possible with the addition of yellow) bell pepper, 3 kg of tomatoes, 1 head of garlic, 10 black peppercorns, 1 glass of vegetable oil, 1 glass of sugar, 5 tbsp. spoons of 9% vinegar 2 tbsp. spoons of salt.
Wash all vegetables.
Pass the tomatoes through a meat grinder (or blender) and strain from the cake.
Remove the core and seeds from the bell pepper and cut into strips about 1 cm thick.
Add oil, sugar, salt to the tomato puree, bring to a boil and let simmer for 5 minutes.
Place the bell pepper in the tomato juice and cook covered.
Keep in mind that the longer the vegetables are cooked, the softer they become, so you can choose the cooking time yourself depending on your taste.
If you prefer crispy peppers, then according to this recipe, lecho limit yourself to 7-10 minutes of cooking peppers. If you are a fan of soft vegetables, cook the pepper for 20-30 minutes.
Add chopped garlic, black pepper, vinegar to the lecho and cook for another 5 minutes.
Pour the lecho into sterilized jars and roll up.
Turn the jars over, cover with a towel or blanket and leave to cool completely.

Tender lecho with carrots

Ingredients:
Tomatoes - 2 kg,
Bulgarian pepper - 1 kg
Carrots - 1 kg
Vegetable oil - 5 tbsp. l.
Vinegar essence - 1 tbsp. l.
Sugar (sand) - 5 tbsp. l.
Salt - 1 tbsp. l.
Water - 1 glass.
Preparatory stage. If you want to make significant supplies for the winter, then all jars for lecho must be sterilized (as well as metal seaming lids).
Take care of the marinade. To do this, wash the tomatoes, remove their stalks, cut into pieces and twist in a meat grinder. After receiving a certain amount of tomato juice, add salt, sugar and vegetable oil there. Put the tomato juice on low heat and bring to a boil. After boiling, the mixture should continue to stand on a very slow gas for another forty minutes.
Take care of vegetables. Wash carrots and bell peppers. Remove the top layer from the carrots and cut off the back parts, remove the seeds and stalks from the bell pepper. Cut the carrots into long strips, and the peppers - large enough, but so that it is convenient to eat.
Add the vegetables to the boiled tomato juice, bring it back to a boil and keep it for another twenty minutes. After that, you need to add vinegar essence to the lecho and mix well.
Pour the lecho into prepared jars and roll up immediately. Cool jars with lecho should be upside down, wrapped in a blanket or sweater. This product can be stored even at room temperature, but always without access to direct sunlight.
This is just a basic recipe for how to cook pepper lecho. If desired, you can (and should!) Add a variety of different components there, providing a brighter and more expressive taste. For example, you can add a certain amount of garlic, spices or fragrant herbs there. It would be very appropriate to look like hot pepper, peeled from seeds and cut into very thin half rings - it will make the lecho much piquant and spicy.
The main danger of this recipe is that carrots can boil in tomato juice, become lethargic and amorphous. This can be easily prevented by frying the carrot sticks in a separate pan for two to three minutes over high heat.

Lecho with cabbage

Taste the rich summer vegetable taste of bright lecho with bell peppers, tomatoes, carrots, cabbage and spices.
Ingredients:
tomatoes - 3 kg
cabbage - 1 kg
carrots - 1 kg
onion - 1 kg
Bulgarian pepper - 1 kg
sunflower oil (glass) - 1 pc.
vinegar - 125 gr
sugar (glass) - to taste
salt - 3 tbsp
greens - to taste
black peppercorns - to taste
Grind tomatoes in a meat grinder. Boil, boil for about 20 minutes. Cut the onion into half rings. Grate carrots on a coarse grater. Pepper cut into strips. Shred the cabbage. Add everything to the tomato, mix well. Add salt, sugar, butter, spices, herbs. After boiling, cook for another 20 minutes. Pour in the vinegar and boil for another 5 minutes. Arrange in prepared clean, dry, sterile jars. Roll up. Wrap in a blanket and leave for a day, until cool.

Lecho for the winter in a slow cooker

The original recipe for lecho with cucumbers. This sauce has a fine structure and moderately spicy taste. A multicooker will help to cook it.
Ingredients
Bulgarian pepper - 1.5 kg
Garlic - 25 gr
Hot pepper - to taste
Tomato juice - 500 ml
Salt - 1/2 Art. l.
Table vinegar 9% - 45 gr
Sugar - 100 gr
Vegetable oil - 100 ml
cucumbers - 2 kg
Finely chop the bell pepper, removing the seeds in the process. Cucumbers cut into circles with garlic and hot pepper. In a separate bowl, mix tomato juice, salt, sugar and vegetable oil. We throw sweet peppers, cucumbers, garlic, hot peppers into one bowl, mix and put in a slow cooker. Leave in the "Extinguishing" mode for 40 minutes. Half an hour after the start of stewing, add tomato sauce. We boil water in a slow cooker. We put banks on sterilization. Boil the lids. Boil in a saucepan for 5 minutes. The resulting lecho is poured into jars. We roll up the banks, turn them over to cool.

What do you do with green tomatoes? I salt and sour them, pickle them whole and in slices, stuff them with spicy vegetables, prepare salads, adjika and even jam. One of the best, for my taste, recipes - green tomato lecho for the winter, just lick your fingers! It goes well with meat dishes and all kinds of side dishes, you can serve it with vodka at a festive feast. Let's prepare it.

But before we start canning, I’ll tell you about the right choice of vegetables.

Green tomatoes for lecho should be firm and fresh. In color, they can be dark green, milky or brown (depending on the variety and degree of ripeness). Sluggish and rotten fruits that have lain under a bush in the garden for several days are not suitable for canning! Throw them away ruthlessly. We need only good quality green tomatoes.
Ripe tomatoes that will go for making tomato filling, choose red, sweet, juiciest. A rich red sauce is needed to give a mouth-watering color to the lecho, to add attractiveness to "nondescript" green tomatoes. That is why pink and yellow tomatoes are not suitable for us, leave them for other recipes.
Bulgarian pepper is better to take red or yellow, with thick skin and fragrant pulp. Green peppers are not suitable for lecho, they are often bitter, too hard and unsweetened.
Onions will need the simplest onion. It is added to lecho in large quantities, as it goes very well with the dish, gives it a special taste and aroma. Do not take blue or purple onions, as they lose color with prolonged cooking and may acquire an unappetizing green tint. Garlic is not used in the recipe.
Chili peppers are added to the lecho for spiciness. If you want the appetizer to turn out with a spark, you can increase the amount of hot pepper. Conversely, if you want a more delicate flavor, omit the chili from the list of ingredients.

In order for green tomatoes in tomato sauce to be well stored, table vinegar is added at the very end of cooking, then sterilization is not needed. You can cook lecho from green tomatoes for the winter without vinegar. The recipe will be exactly the same, but sterilize at the final stage - you need to boil 0.5 jars for 15-20 minutes. From the indicated amount of ingredients, 2 liters of the workpiece come out.

Total prep time: 1 hour + 4 hours for soaking the tomatoes
Cooking time: 1 hour
Output: 2 l

Ingredients

green tomatoes - 1 kg
ripe red tomatoes - 600-700 g
red bell pepper - 300 g
onion - 300 g
thick tomato paste - 2 tbsp. l.
sunflower oil - 100 ml
salt - 1 tbsp. l. with a slide or to taste
sugar - 4 tbsp. l. with a slide or to taste
ground black pepper - 0.5 tsp.
9% vinegar - 50 ml
hot pepper - 2-3 rings optional

Note: the weight of vegetables is indicated in a purified form.

Cooking

First of all, let's deal with green tomatoes. They need to be washed and sorted. We reject sluggish and substandard ones, leaving only the highest quality ones. The fruits should be of the same variety and the same degree of maturity, then they will all cook evenly, it will not be that part remains hard, while others quickly soften and turn into “porridge”. For comparison, I specifically selected different varieties. As you can see, in the photo in the first bowl - thin-skinned, milky ripe tomatoes, they will cook quickly, in 30-40 minutes. And in the second - they are still very green, very green, hard as a stone, they will cook for at least 1 hour. Consider this point, select tomatoes of the same variety for lecho, do not mix them.

I cut green tomatoes into slices into 6-8 pieces. I sprinkled them with salt (1 tablespoon with a slide), shook the bowl well and left it for 4 hours. What is it for? The thing is that unripe nightshade contains a lot of solanine, which is a toxic substance and can cause severe poisoning. As the tomatoes ripen, the amount of solanine decreases significantly, although it does not disappear completely, but the vegetables are no longer bitter and are absolutely safe for health. But this does not mean that green tomatoes cannot be eaten. The notorious solanine is destroyed by salt and acid. When we sprinkle tomatoes with salt, they release their own juice, along with which the amount of solanine normalizes, bitterness disappears. And then we will boil them in a sour tomato sauce and add vinegar to make the preparation both tasty and safe to eat.

While the tomatoes are juicing, there is time to sterilize the jars and prepare any remaining vegetables. I cleaned the bell pepper from the seed boxes and internal partitions, cut it into a large cube (you can use wide and long strips). The onion was chopped into half rings.

The red tomatoes in the recipe will be used to make the sauce. So I washed them, cut off the stalks and mashed them. You can use a blender or meat grinder. Together with the tomatoes, I immediately ground a couple of chili rings. I repeat, if you do not like spicy, then you can not add pepper. In total, I got 700 ml of tomato puree.

Pour sunflower oil into the bottom of the pan. Next I sent mashed tomatoes and a couple of tablespoons of tomato paste - it will improve the color and taste of the sauce. Added sugar and ground black pepper. Bring to a boil and boil for 5 minutes. A lot of sugar is used in the recipe, because green tomatoes themselves are tasteless and sour. If you are cooking for the first time, then put half the norm of sugar, and at the end of cooking, add more, adjusting the amount to your liking.

Next, I drained all the juice from the settled green tomatoes (no need to rinse!). And sent the sliced \u200b\u200bsections into tomato sauce. Stirred, reduced the heat to a minimum, covered the pan with a lid and simmered for almost 1 hour. If you have thin-skinned vegetables or more or less ripe, then 30-40 minutes is enough. Stir a couple of times with a spatula to prevent burning. As a result, the slices should become softer, change color to olive, but remain intact.

Now it's time to send the onions and peppers to the pan. From the moment they were laid, I cooked lecho for another 20 minutes, under the lid, stirring occasionally. Do not forget to taste, add more salt and sugar to taste. At the very end of cooking, I poured in vinegar, boiled again and removed from heat. As a result, the vegetables should become soft, but retain their shape.

I put the hot green tomato lecho in sterilized jars, filled it to the top with the sauce in which the vegetables were cooked. I rolled it up with sterilized lids, turned the preservation over and wrapped it in a warm blanket. After cooling, it can be transferred to storage in a dark and cool place where the workpiece will stand for 1 year. The salad of green tomatoes and the sauce in which they were stewed are also tasty. Enjoy your meal!

This popular August harvest definitely deserves your attention. Green pepper lecho for the winter, the recipe of which is presented on our website, is prepared in just 45 minutes. The snack is not only "live", but also useful. The vitamin composition of the dish is preserved intact, apart from a small error during cooking.

Products are taken from the list, but the main focus is on green bell peppers. It will be needed the most. Tomatoes and onions - a little less, and chili peppers and carrots - just a little bit. Still fragrant sunflower oil, salt, sugar and vinegar.

Washed tomatoes without a middle, but in a peel, are skipped in a meat grinder. The resulting tomato puree is poured into a saucepan with a thick bottom.

Pure green pepper is cleaned of seeds and stalk, cut into wide strips.

Join twisted tomatoes. There is also a crushed chili pepper.

The saucepan is placed on the stove and brought to a boil with gentle stirring. The tomato skin is removed. Aromatic sunflower oil is added.

After a 10-minute boil, a little grated carrot and onion are introduced into the lecho. Everything is mixed, seasoned with salt and sugar.

When hot, it is poured into sterile half-liter jars and closed with a key. Closed jars are transferred to the blanket with the lids down and wrapped well. Green pepper lecho for the winter is ready.