Sweet peppers are popularly called “Bulgarian”, but a delicious salad dish called “lecho” comes from Hungarian cuisine. To prepare it, Ugrian people take a special variety of red round peppers – gogoshary.

Domestic housewives have long moved away from the classic recipe and invented many of their own original versions, which are good both freshly prepared and sealed.

Preparing the Main Components

The main ingredients from which lecho is made are peppers and tomatoes. Only well-ripened fruits will be needed, as they have better taste. The color of the peppers does not matter; you can even use different colors. But green fruits have a slight bitterness, which can be removed by blanching.

The pepper is washed in cold water, then the stalk and testes are removed and cut into longitudinal strips 2 cm wide. It is advisable to rinse the tomatoes several times under running water, cut into slices and grind in a meat grinder.

Basically, lecho is prepared on the basis of tomato puree. To prepare it, twisted tomatoes are heated to a boil and then ground through a sieve. After this, they are boiled over low heat until the mass decreases in volume by 2.5 times. From 3 kg of fresh fruits, approximately 1 kg of puree is obtained.

You can go another way - buy ready-made tomato paste, diluting it with boiled water 1:1. The resulting puree should be boiled for several minutes before being used in the preparation.

The following are recipes for preparing canned lecho, ranging from classics to unusual combinations of ingredients. For young housewives they will become an example of how to experiment with winter preparations.

Classic recipe

To prepare the classic version, you will need 1 kg of bell pepper and 0.5 kg of tomato puree. Sweet fruits must first be blanched in salted water so that they become soft, and then cut. The prepared peppers are placed (not too tightly) in jars and poured with boiling tomato sauce. It is prepared like this:

• boil the puree to the desired volume;
• add 30 g of salt, 35 g of sugar, 0.5 tsp. ground pepper;
• before removing from heat, pour in 1 tbsp. vinegar.

Fill the peppers with tomato sauce and send them to sterilize: 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Since lecho contains vinegar, it is recommended to use varnished lids for sealing.

Lecho is very tasty with the addition of carrots. The algorithm for preparing this workpiece is as follows:

• carrots (2 kg) and 200 g of white roots (parsley, celery, parsnips) are chopped and fried in vegetable oil;
• chop the onion (350 g) and sauté separately from the root vegetables;
• tomato paste (750 g) is brought to a boil, pepper and fried vegetables are placed in it;
• simmer for 10 minutes and then pack into jars.

Since lecho contains carrots, the blockage will have to be sterilized longer: 0.5 liters - 50 minutes, 1 liter - 90 minutes.

To prepare standard lecho, use the same amount of tomato puree for 1 kg of peppers. After salting (30 g) and adding sugar (50 g), boil for 10 minutes, stirring constantly. After which the lecho is packaged in dry sterile jars, trying to evenly distribute the pepper and puree. In this case, the tomato should completely cover the pepper slices.

Covering the jars with lids, send them for sterilization (water temperature should be about 70°C). After the water in the sterilizer boils, half-liter jars are kept for another 25 minutes, liter jars for half an hour. Having rolled up, the jars are placed upside down and left to cool naturally.

This recipe is slightly different from the classic version. 2.5 kg of tomatoes are boiled 1.5-2 times. At the end of cooking, add salt (3 tbsp), the same amount of sugar, a little allspice and ground pepper. After boiling for another 5 minutes, add chopped herbs and crushed garlic (several cloves).

The remaining vegetables are processed separately. Heat 350 g of vegetable oil in a saucepan and fry onions (0.5 kg), carrots (2 kg), and white roots (350 g) in it. Then add pre-blanched sweet peppers (2 kg), mix thoroughly and simmer for 10-15 minutes.

Packaging into jars is carried out using this method - first, a little hot sauce is poured into the bottom, then a mixture of stewed vegetables is placed and the tomato is poured on top again. Half-liter containers are sterilized for 50 minutes, liter containers for 90 minutes. Cooling - lids down, air.

After cooking, this lecho tastes like Crimean sauce. For the recipe you will need 3.5 kg of sweet red pepper, 2.5 kg of boiled tomato puree, 1 kg of onion.

In this dish, the pepper is not cut, but minced in a meat grinder after preliminary blanching. The onion is cut into rings and fried until golden brown. Add chopped pepper, fried onion, and spices - 4 peas each of ground and allspice - into the finished tomato puree (boiled).

Mix well, add sugar (150 g) and salt (85 g). After 10 minutes, pour 30 g of 80% acetic acid into the lecho and remove from heat. Sterilize jars with a capacity of 0.5 liters for 70 minutes and one-liter jars for 90 minutes.

Not all housewives know this recipe, but you should definitely prepare it. Thanks to zucchini, lecho acquires an interesting taste. The dish should be prepared according to the following algorithm:

• cut the pepper into strips, zucchini into cubes (all 1.5 kg);
• ripe tomatoes (2 kg) are crushed in a blender and put on fire;
• as soon as the tomatoes boil, add peppers and zucchini to the pan;
• add sugar (0.5 cup) and salt (2 tbsp);
• pour in sunflower oil (1 cup) and cook for 15 minutes;
• before removing, add 0.5 cups of apple cider vinegar.

The finished lecho is packaged in half-liter jars, sterilized for 20 minutes and cooled in the standard way.

Every family loves canned cucumbers. Those who have not yet tried pimply fruits in lecho are encouraged to use this recipe:

• tomatoes (0.5 kg) are cut and grated to separate from the skin;
• sweet pepper (0.5 kg) cut into small cubes;
• cucumbers (1.5 kg) cut into 4-5 cm cubes;
• Place grated tomatoes and chopped peppers into the pan;
• chop the head of garlic and add it to the vegetable mixture;
• adding salt (4 tsp), sugar (12 tsp) and vegetable oil (50 mg), place the pan on the stove;
• simmer the tomato mixture over low heat for 15 minutes;
• Add cucumbers to the mixture, pour in 50 g of vinegar (9%), cover with a lid and simmer for 15 minutes.

The finished lecho is placed in hot jars and immediately rolled up. Cool by keeping for a day under a warm blanket.

Usually lecho is prepared using dry beans, but in this recipe we suggest using young beans. They take 1 kg based on 0.5 liters of tomato puree and 0.3 kg of chopped bell pepper. The dish is prepared according to this recipe:

• the beans are poured with water (1 l) and put on fire;
• when the water boils, add 1 tsp. salt and sugar;
• the beans are cooked for 5-7 minutes;
• carrots (300 g) are chopped on a coarse grater;
• onion (200 g) finely chopped and fried along with carrots;
• the frying is placed in a saucepan, tomato puree and bean broth are added;
• After 5 minutes, the beans themselves are added to the mixture and boiled for another 10 minutes.

Sterilization of packaged jars is carried out for 20 minutes, then cooled under a warm blanket.

Lecho can be prepared without subsequent sterilization if you use 70% vinegar. The main steps correspond to the standard recipe - boil the tomatoes (2 kg) by half, adding 5 tbsp in the process. sugar and vegetable oil, 1 tbsp. salt. In total, the tomato is stewed for about 40 minutes.

Bell pepper and carrots (1 kg each) are cut into strips and added to the tomato. After 20 minutes, remove from heat, pour in 1 tbsp. concentrated vinegar, mix well and package. Having rolled up the lids, the jars are placed upside down, wrapped in a warm blanket and kept there for a day to cool.

If there are no additives in the lecho, but only spices, it can be prepared for the winter without vinegar (but with sterilization). In this recipe, for 2 kg of sweet pepper, take 2.1 kg of fresh tomatoes, 10 g each of ground black and allspice.

Place 2-3 peas of allspice and ground pepper at the bottom of each jar, then pack the lecho and place it in a sterilizer. From the moment the water boils, packaged containers of 0.5 liters are kept for 40 minutes, 1 liter - 50 minutes.

Some people like peppers stuffed with rice, but this grain can also be added to lecho. It will turn out no less tasty. First, rice (400 g) is washed in several waters until the cloudiness disappears. Then blanch in boiling water for 5-7 minutes and drain in a colander. Rice is washed with cold water and left for a while to drain. Then proceed as follows:

• carrots (1 kg), white roots (100 g), onions (350 g) are fried in heated oil (1 cup);
• vegetables are mixed with rice and placed in an enamel pan;
• Bulgarian pepper cut into slices (1.5 kg) is also placed here;
• everything is poured with hot tomato puree made from 2 kg of fresh tomatoes;
• boil for 10 minutes and pack into jars.

Half-liter jars are sterilized for 70 minutes, liter jars for 120 minutes. Roll up and cool.

This dish turns out very aromatic and spicy. To prepare it you will need 2 kg of sweet peppers and 1 kg of fresh tomatoes. Below are the step-by-step actions of the hostess:

• the prepared pepper is cut into wide strips;
• tomatoes are cut into 4 parts;
• 4 medium onions, chopped into half rings;
• Pour a glass of vegetable oil into the bottom of a thick-bottomed pan and place on the fire to warm up;
• sauté the onion until transparent;
• Place tomatoes in a saucepan and salt to taste;
• After simmering the mixture for 20 minutes, add pepper;
• cover the pan with a lid and simmer for another 5 minutes;
• 2 whole heads of garlic, peeled and pressed;
• put garlic in the lecho, add a glass of sugar, pour in 1 tbsp. vinegar and simmer for another 15 minutes;
• add 1 tsp. ground red and black pepper, finely chopped herbs and after 10 minutes remove from heat.

Lecho is packaged in hot jars and immediately rolled up. Place the jars with the lids down, wrap them in a warm blanket and leave them for a day.

This recipe is shared by Bulgarian housewives who prefer spicy dishes:

• bell pepper (1 kg) cut into slices and placed in a pan;
• tomatoes (500 g) are cut into 8 parts and added to the pepper;
• Remove the stem and seeds from red hot peppers (15 g) and finely chop them, then add them to the vegetable mixture;
• After boiling the food over low heat for 20 minutes, pour in 100 g of calcined sunflower oil;
• add 10 g of salt and sugar, chopped herbs and crushed garlic (5 cloves);
• Let it simmer for another 20 minutes and pack it into jars.

Sterilization time for containers of 0.5 l is 25 minutes, 1 l is 30 minutes.

This recipe is a little unusual because it contains honey. But the taste of the dish is quite original. First, prepare the marinade:

• pour 2 cups of tomato juice into the pan;
• add half a glass of vegetable oil, 6 tbsp. honey, 1 glass of sugar and 100 g of salt, chopped hot pepper and 100 ml of vinegar;
• bring to a boil and add finely chopped bell pepper (5 kg);
• cook for 10 minutes and pack into jars.

Lecho prepared according to this recipe does not require sterilization, so the jars are immediately rolled up.

A simple recipe for winter treatment step by step: video

Lecho from bell pepper with tomato paste for the winter: video

Recipe for winter lecho with carrots: video

Lecho: peppers, tomatoes, carrots and onions. The best recipe: video

The recipes can be listed endlessly. It is enough to slightly change the proportion of ingredients or the name of the components, and you get a completely new dish with an original taste and aroma. Therefore, it is not surprising that under the general name “lecho”, every family serves its own signature dish to the table in winter.

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

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

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

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

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

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

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

Cooking method:

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

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

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

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

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

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

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

Pepper lecho with carrots and onions for the winter

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

Ingredients (for 12 l):

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

Cooking method:

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

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

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

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

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

How to cook lecho with pepper and tomato paste

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

Ingredients (for 3.75 l):

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

Cooking method:

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

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

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

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

A simple recipe for lecho with tomato juice for the winter

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

Ingredients:

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

Pepper and other spices - to taste.

Cooking method:

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

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

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

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

Bulgarian lecho with garlic

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

Ingredients (for 8 l):

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

Cooking method:

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

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

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

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

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

The most delicious lecho made from bell peppers and eggplants

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

Ingredients (for 5-6 l):

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

Cooking method:

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

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

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

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

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

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

Lecho with tomatoes and peppers without vinegar

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

Ingredients (per 1.2 l):

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

Cooking method:

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

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

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

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

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

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

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

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

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

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In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “Culinary Eden” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!

Ingredients:
1.4 kg green sweet pepper,
600 g tomatoes,
2 onions,
80 g pork fat,
50 smoked bacon,
5 g paprika,
salt to taste.

Preparation:
Peel the green pepper pods and cut lengthwise into 8 pieces. Place the tomatoes in boiling water for a few seconds, then in ice water, peel them and cut into quarters. Cut the onion into half rings. Put the fat in a saucepan and fry the bacon, cut into small cubes, until transparent, add the onion and brown until golden brown. Add paprika, stir and place chopped tomatoes and peppers in the pan. Add salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce heat. Simmer until done.

This is the same recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But this lecho recipe is not very suitable as a preparation for the winter, unless you take a chance and sterilize the jars for half an hour. Among culinary specialists, the most common recipe is Bulgarian lecho and many of its variations.

Bulgarian lecho (without vinegar)

Ingredients:
1 kg sweet pepper,
1 kg tomato puree,
2 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut multi-colored peppers lengthwise into wide strips or squares. Boil fresh tomato puree (passed through a meat grinder or chopped in a blender) by 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring. Roll into sterilized jars.

Ingredients:
4 kg tomatoes,
5 kg pepper,
1 stack Sahara,
2 tbsp. salt,

2 tbsp. 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, place in sterilized jars and seal.

Ingredients:
2 kg pepper,
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp. salt,
3 tbsp. Sahara,
10 cloves,
2-3 pods of hot pepper,
300 g garlic,
10 peas of allspice.

Preparation:
Pass peeled tomatoes through a sieve or grind in a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Place hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg sweet pepper,
500 g carrots,
1 liter of tomato juice,
1 tbsp. salt,
½ glass of sugar,
½ cup vegetable oil,
1 tsp 70% vinegar,
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Place hot into sterilized jars and seal.

Ingredients:
2.5 kg tomatoes,
1.5 kg sweet pepper,
1 onion,
30 g garlic,
1 tbsp. salt,
2 tbsp. Sahara,

4-5 bay leaves,
¼ tsp. ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Press through a sieve to remove seeds. Cut the pepper into strips, the onion into half rings, add everything to the tomato puree. Add salt, sugar, pepper, bay leaf and simmer covered until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, and roll up. Wrap until cool.

Ingredients:
3 kg sweet pepper,
3 kg onions,
4 kg tomatoes,
1 tbsp. paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut the onion into half rings, the pepper into wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion in olive oil until translucent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer covered for another 10 minutes. Place into jars and roll up.

Lecho (without vinegar)

Ingredients:
1 kg of tomatoes,
1 kg pepper,
2 tbsp. vegetable oil,
1 tbsp. salt.

Preparation:
Remove skin from tomatoes and chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Add salt, boil for another 5 minutes, place in sterilized jars and roll up.

Ingredients:
3 kg tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar,
2 tbsp. salt,
2-4 tbsp. Sahara.

Preparation:
Grind the skinless tomatoes into a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Place in sterilized jars and seal.

Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots,
1 head of garlic,
2-3 tbsp. salt,
75 ml 9% vinegar,
200 g sugar,
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Add bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, add vinegar. Place hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice,
1 kg carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp. salt,
100-150 g garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Place everything except the garlic and herbs in layers in a saucepan, pour in tomato juice, and cook for 20 minutes from the moment it boils. Then add chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Lecho is prepared not only from sweet peppers; resourceful cooks have come up with many recipes for lecho from other vegetables. We offer you several interesting recipes.

Ingredients:
2 kg zucchini,
1 kg sweet pepper,
400 g tomato paste,
1 glass of water,
150 g sugar,
300 g vegetable oil,
1 tbsp. salt,
½ tsp. ground red pepper,
70 g 9% vinegar.

Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Place chopped zucchini and pepper into the boiling marinade and simmer for 30 minutes. 10 minutes before the end of cooking, add vinegar. Roll up and wrap until cool.

Spicy zucchini lecho

Ingredients:
3 kg zucchini,
100 g garlic,
6 sweet peppers,
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp. salt,
1 cup 9% vinegar,
1 cup of sugar.

Preparation:
Mince garlic, sweet and bitter peppers, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Add zucchini to the tomato mixture and cook for another 20 minutes. Place hot into sterilized jars and seal.

Lecho from overripe cucumbers

Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1 kg sweet pepper,
200 g sugar,
200 g 6% vinegar,
300 g butter,
3 tbsp. salt,
1 head of garlic.

Preparation:
Grind the tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers; if they are too hard, cut into slices and place in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Place in sterilized jars and seal.

Cucumber lecho

Ingredients:
3 kg cucumbers,
1 kg of onion,
1 stack Sahara,
1 tbsp. salt,
½ cup vegetable oil,
½ glass of water,
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.

Preparation:
Mix all ingredients except cucumbers and simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Place hot in sterilized jars and roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplants,
2 tbsp. salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Add the peppers cut into large cubes, unpeeled eggplant into cubes, bring to a boil, cook for 25-30 minutes, place hot in sterilized jars, and roll up.
Good luck preparing your lecho for the winter!

Larisa Shuftaykina

Bell pepper lecho is prepared for the winter as often as. And surprisingly, I again don’t remember my grandmother or mother canning lecho. That's what we bought it in the store, and it was Bulgarian lecho, or rarely Hungarian, I remember that for sure.

There has been no Bulgarian lecho in stores for a long time and I’m not sure that it is made on an industrial scale in Bulgaria. But you can buy sweet peppers at any time of the year. True, lecho from such pepper does not turn out as tasty as before.

Therefore, everyone is trying to prepare it during the mass ripening of vegetables in the open ground. And they do it right. These vegetables make lecho the most delicious and can be stored for a long time.

Recipes for making lecho from tomatoes and peppers, carrots and onions for the winter at home

How to cook lecho. We will now look at the simplest recipe, but very tasty, so to speak, a classic recipe for lecho for the winter, as well as a recipe for lecho made from peppers, tomatoes and carrots.

Menu:

1. Lecho from peppers and tomatoes is simple and tasty

Ingredients:

Our glass = 250 ml

• Tomatoes – 2 kg
• Bell pepper – 3 kg
• Onions - 10-12 pcs.
• Vegetable oil - 1 cup
• Sugar - 1 glass
• Table vinegar 9% - 100 ml.
• Salt to taste

Preparation:

1. Wash the vegetables and let them dry or pat dry with paper towels.

2. Peel the tomatoes, cut into large pieces and grind in a meat grinder. We have thin-skinned tomatoes, so we don’t peel them. If you have such a need, pour boiling water over the tomatoes for 2-3 minutes, then cool with cold water so as not to burn yourself and then the skin will come off the tomatoes very easily.

3. Cut the pepper into strips about 1 cm thick. Try to use multi-colored peppers. This way your treatment will look much more beautiful.

4. Onions can be cut into half rings, quarter rings; according to the recipe rules, all vegetables in one dish are cut equally. But we'll cut it into cubes, I like it better.

5. We will also need a glass of vegetable oil, a glass of sugar, 100 ml. 9% table vinegar and salt to taste. Usually we take 2 tablespoons for this amount of vegetables. Take coarse salt, rock salt, there are no additives in it.

We put the jars to sterilize. After washing the jars with soda or mustard, place them in a cold oven, turn on the oven at 120°-130°C and, after heating to the set temperature, heat for another 7-10 minutes. Turn off the oven, open the door and leave the jars there until needed.

Pour boiling water over the lids and leave for 5-7 minutes.

Let's start cooking lecho

6. Place the bowl of tomatoes on the fire. Add sugar, add vegetable oil and salt. You can add one and a half spoons, then add more salt if necessary. Add chopped onion, stir and bring to a boil.

7. After boiling, cook for 1-2 minutes and add chopped pepper. Stir and bring to a boil again, stirring occasionally. After it boils, cook for about 15 minutes. The pepper should become soft, but not overcooked. So try it, you may need a little more time or less.

8. About 1-2 minutes before the end of cooking, add vinegar. Let it boil and our lecho is almost ready. We definitely try and at this moment we can add what we think is missing. Think about salt.

Place in jars

9. Pour the lecho into jars and roll up or screw on the lids that you have prepared.

10. Turn the jars upside down. We check if there are leaks anywhere. Wrap it in something warm and leave it until it cools completely.

We usually store this lecho in a cool place, but I think it can be stored at room temperature.

Well, so we have prepared with you a delicious lecho from bell pepper for the winter.

Bon appetit when you open it!

1. Lecho from bell peppers with tomatoes and carrots for the winter

Ingredients:

• Tomatoes – 3 kg
• Pepper – 0.5 kg
• Onion - 0.5 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 250 ml.
• Vinegar 9% - 200ml.
• Sugar - 200g.
• Salt - 100g.

Preparation:

1. We use homemade tomatoes; they have thin skin, so we don’t remove it. Wash all the vegetables first. Peel the onions and carrots.

2. Cut the tomatoes into large slices.

3. We took multi-colored peppers. We remove stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

4. Grate the carrots using a Korean carrot grater. Well, if you don’t have one, grate it on a large ordinary grater. We also add carrots to tomatoes and peppers.

5. Cut the onion into half rings and add to the vegetables.

6. Place the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

7. After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

8. During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on a table or especially on a metal surface, as they may burst. Can be placed on a towel or wooden board.

9. Let the jars cool and put them into storage.

In winter we take it out and enjoy the smell of summer.

Bon appetit!

1. Video - Pepper and tomato lecho for the winter. Classic recipe

Bon appetit!

Lecho for the winter - 16 recipes

We continue to roll up the jars. Today we have a treatment for the winter. There are many recipes for lecho, some like it with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet peppers. How many people, so many tastes. Therefore, in our selection there are 16 recipes for every taste!

Pepper lecho for the winter

Making pepper lecho is very simple and quick! And in winter it’s so nice to open lecho and enjoy this delicious preparation, before potatoes or pasta.

We will need:

For 4 liters:

Tomato - 2 l

Bell pepper -2-2.5 kg

Vegetable oil - 150g

Salt - 1.5 -2 tbsp. l.

Sugar - 2 tbsp. l.

Garlic - 4 large cloves

Preparation:

Wash the pepper, remove seeds, cut lengthwise into 2-4 parts. Cut the onion into thin rings. Mix everything, pour in the tomato, put the lecho on low heat.

When it boils, add salt and sugar and mix gently. Keep at a low simmer for 10 minutes, then add chopped garlic, stir and immediately roll into sterilized jars.

Pepper lecho is ready!

Lecho with carrots for the winter

This recipe is the most delicious in my opinion. I advise you to prepare it. There is little hassle, the consumption of pepper is good (we plant a lot and don’t know where to put it now), there is no need to sterilize the jars with this lecho.

So, we need:
For 1 liter of tomato juice
1 tbsp. - salt
2 tbsp. - sugar
5-6 large carrots
1 head - garlic
8 dec. spoons - 9% vinegar
Sweet pepper

Preparation:
Prepare tomato juice in any way convenient for you. I make juice by putting tomatoes through a juicer. Then I boil tomato juice for 20 minutes.
I add salt and sugar to the boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through a press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel the sweet pepper and cut into strips.
When the tomato juice and carrots boil for 25 minutes, add as much pepper as you can fit.
For 5 liters of juice it takes me 2 buckets of pepper.
Cook the pepper for 8-10 minutes.
Place in jars, roll up with iron lids and “under a fur coat” until cool.

Lecho from zucchini and eggplant for the winter

We will need:
1 kg eggplants
1 kg zucchini
1 kg pepper
1 kg carrots
bunch of dill, bunch of parsley

for the sauce:
2 kg tomatoes
2 heads of garlic
1/2 cup 6% vinegar
1.5 cups vegetable oil
1.5 cups sugar
1/3 cup salt
4 allspice peas
5 black peppercorns
2 bay leaves
1 tsp coriander (optional)

Preparation:
1. Cut eggplants and zucchini into slices, pepper into rings, grate carrots, chop greens
2. To make the sauce, twist the tomatoes. Add grated garlic, vinegar, oil, salt and sugar. Mix everything
3. Pour the sauce over the vegetables, add spices and simmer over medium heat for 40-60 minutes.
4. Place the vegetables in jars, roll them up, turn them upside down, and cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Lecho with sweet pepper for the winter

A lecho recipe that has been proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it.

We will need:

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

Preparation:

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.

Lecho with onions for the winter

We will need:

1.3 kg sweet pepper,

1 kg of tomatoes,

250 g onions,

15 - 20 g salt,

ground black pepper to taste

2 - 3 tbsp. spoons of water.

Preparation:

Wash ripe sweet peppers, remove seeds, cut into strips 5 - 8 mm wide or into pieces.

Cut the tomatoes into slices 3 - 4 mm thick.

Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enamel pan. Add 2 - 3 tbsp. tablespoons of water and simmer covered for 10 minutes. Fill the jars tightly, without air voids, with vegetable mass (vegetables should be covered with juice on top). Sterilize in boiling water: liter jars - 45 minutes, three-liter jars - 60 minutes.

Lecho with carrots for the winter

We will need:

2.5 kg sweet bell pepper,
3 liters of tomato juice,
3 carrots,
1 pod of hot pepper,
1 head of garlic,
1 bunch of parsley,
1 bunch of dill,
3/4 cup vegetable oil,
8 tsp 9% vinegar
100 grams of sugar,
2.5 tbsp. salt

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, chop the greens. Grind the hot pepper and garlic together through a meat grinder. Place sweet and bitter peppers, carrots, garlic, herbs, salt, sugar and vegetable oil in a saucepan, pour in natural tomato juice and cook for 30 minutes. Add vinegar 5 minutes before the end of cooking. Place the lecho in sterilized jars, roll up and turn over onto the lids until it cools.

Lecho without oil for the winter

We will need:

3 kg tomatoes,
1.5 kg sweet pepper,
7 large cloves of garlic,
1 cup of sugar,
1 tbsp. with a top of salt

Preparation:
Cut half the tomatoes and cook for 10-15 minutes, add sweet peppers cut into strips, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho into sterilized jars and roll up.

Lecho with carrots without vinegar for the winter

We will need:

3 kg tomato,

2 kg peeled bell pepper (unpeeled 2.3 kg),

0.5-1 kg carrots,

2 tablespoons salt (full)

1 tablespoon granulated sugar,

1 tablespoon of vegetable oil.

Preparation:

Tomatoes through a meat grinder, carrots into strips, peppers into strips. Cook tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn them over and wrap them up.

Yield: - 6 cans of 650 g or 5 cans of 750 g.

Pepper lecho and eggplant for the winter

Lecho is one of the most delicious winter snacks. It's easy and quick to prepare.

From this quantity the yield is 4 liters.

We will need:

Tomato juice -4 l

Beautiful bell pepper - 1.5 kg

Eggplants - 1.5 kg

Vegetable oil -150 g

Salt - 1.5 - 2 tbsp. l

Sugar - 2 tbsp. l.

Vinegar 9% - 2 tbsp. l.

Garlic - 4 large cloves

Preparation:

1. Cut the eggplants into slices, sprinkle with salt, let stand for 30-50 minutes so that the bitterness comes out. Then rinse in cold water.

2. Peel peppers for lecho from seeds, cut into halves or quarters, onion into thin rings.

3.Place everything for the lecho in a large saucepan, pour in tomato juice, cover with a lid and put on low heat.

When the tomato is very hot, the vegetables have settled significantly, you can add heat.

Add sugar, salt, butter to the lecho and bring to a good boil. Pour in vinegar and boil for 15 minutes. At the end add chopped garlic. Pour lecho into sterilized jars, roll up and wrap.

Pepper and eggplant lecho is ready!

Pepper lecho for the winter

We will need:

Tomatoes – 5 kg

Bell pepper – 2 kg

Carrots – 200 g

Beetroot – 200 g

Salt - 3 tbsp. spoons

Sugar - 1 glass

Vegetable oil - 1.5 cups

Preparation:

First, we wash the tomatoes, blanch them and peel them. Then grind through a meat grinder until pureed. Put the puree into a saucepan and put it on the fire.

When the puree boils, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, grate the carrots and beets on a coarse grater, then put the vegetables in a saucepan with the sauce and cook for another 10 minutes.

We clean the pepper from the stalk and seeds, cut it into small pieces.

Add to the pan with the rest of the ingredients and simmer over low heat for 25-30 minutes.

Place the finished lecho in sterilized jars (you should get 7-8 liters of lecho) and roll up the lids. Here is a fairly simple recipe, bon appetit!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes – 1 kg

Bell pepper – 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic – 2 cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. spoon

Salt - 30 grams

Granulated sugar - 1 tbsp. spoon

Preparation:

Prepare the vegetables, wash them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into slices, cut the onion into half rings, cut the bell pepper into strips.

Scald the tomatoes and remove the skin from them. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, add onions and carrots.

When the vegetables have softened, add the peppers and zucchini. Add salt and simmer for 5 minutes over medium heat.

Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat. 5 minutes before readiness, pour in the vinegar, stirring the lecho.

Place the finished lecho in sterilized jars. The jars should be turned over and covered with a blanket until they cool completely.

Lecho of tomatoes and peppers for the winter

We will need:

Bell pepper – 3 kg

Tomatoes – 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Potted peppers - 8 pieces

Vegetable oil - 200 g

9% vinegar - 80 g (I like to use apple cider vinegar)

Preparation:

Prepare the main ingredients. Rinse the vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all unnecessary parts.

Grind the tomatoes in a meat grinder. Place the resulting mass in a saucepan.

Boil the tomatoes over low heat for 15 minutes, add pepper, sugar, salt, and vegetable oil. Cook for 20 minutes. At the very end, add peppercorns, bay leaves and vinegar. Boil for another 5-7 minutes.

Jars must be sterilized using an oven.

Divide the lecho into jars and close the lids. Turn upside down and wrap in a blanket and leave until completely cool.

Lecho with beans for the winter

Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper – 2 kg

Hot pepper - 1 piece

Sugar - 1 glass

Vegetable oil - 1 cup

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

Preparation:

Soak the beans overnight and then boil until tender. Rinse well.

Grind the tomatoes in a meat grinder or using a blender.

Pour the tomatoes into a large saucepan, add salt and sugar. Cook for 20 minutes.

Add chopped pepper and simmer for 15 minutes.

Now add the beans, add the oil and cook for 10 minutes.

At the very end, add vinegar, stir and remove from heat.

Pour the finished lecho into sterilized jars.

Lecho with tomato paste for the winter

We will need:

Pepper – 3 kg

Tomato paste - 500 g

Water - 800 g

Sugar - 200 g

9% Vinegar - 100 g

Salt - 1 tbsp. spoon

Preparation:

1. Wash the bell pepper, dry it and remove seeds, tails, and cores. You can cut the pepper into thin strips or cubes - this is at the request of the housewife.2. Next, the recipe for making lecho with tomato paste moves on to the sauce. To do this, combine tomato paste with water in a tall saucepan. Add sugar and salt. Mix everything thoroughly until a homogeneous consistency is obtained. Pour in vinegar.3. When the paste has dissolved well, the pan can be put on fire. You need to bring the mixture to a boil.4. When the sauce boils, you can add chopped peppers to the pan. Bring to a boil again and simmer over low heat.5. Depending on the quality of the pepper and the size of the pieces, it will take about 30-45 minutes to cook. If desired, during the cooking process you can add hot pepper to lecho with tomato paste at home.6. When the lecho is ready, you can immediately roll it hot into jars for the winter. In this case, it is better to cover the jars with a towel or blanket for about 25-30 minutes.