Lecho from tomatoes, peppers, carrots and onions for the winter

Lecho made from peppers, tomatoes, carrots and onions for the winter

The main components of the classic Hungarian dish are bell peppers and tomatoes. But today I propose to supplement the traditional recipe with other vegetables - carrots and onions. It will turn out very tasty, don’t even doubt it! And if you want to make lecho from bell peppers for the winter, then read the recipes in the article at the link.

Take everything your prescription requires. Sterilize the jars with lids and start preparing delicious lecho.

Preparation:

Start with tomatoes. Cut each one so that the stem remains on one side. Then simply cut it off and divide the tomato halves into pieces.

Prepare all the tomatoes this way.

Pass the tomatoes through a meat grinder. Although you can use other assistants for this, for example, a food processor or blender.

Place the container with tomato puree on the stove over medium heat. Bring to a boil, simmer for 10 minutes.

Meanwhile, work on the remaining vegetables. Pass the carrots through a meat grinder or grate them on a coarse grater and add to the boiled tomato puree.

Mix well, simmer for 10 minutes.

The lecho is cooked over medium heat; it should constantly boil, but not burn.

Cut the peeled onion into half rings or quarters, depending on the size of the heads. Add to the carrots and tomatoes, mix gently, and leave to cook for another 10 minutes.

Meanwhile, work on the peppers. Remove stems and seeds, cut into strips or medium-sized cubes, as you prefer.

I prefer fleshy bell peppers of different colors, so lecho in jars on the shelves looks more “elegant”.

But this is not necessary, you can use absolutely any pepper and it will still be delicious.

Cut the garlic into thin slices. In the recipe I indicated that this serving requires 5 cloves, but I usually use a large head. After boiling a little, the garlic loses its pungency and becomes softer in taste.

For piquancy, you can add chopped red hot pepper.

When the peppers and garlic are ready, add them to the pan with the vegetables. Salt and add sugar. Add these ingredients little by little. As they say, it’s better to under-salt than to over-salt. In this case, you always have the opportunity to add everything you need later.

After the vegetable mixture boils, simmer for 5 minutes. This is such an appetizing and incredibly aromatic beauty that comes out:

Then pour in vinegar, vegetable oil, stir, let the mixture simmer for another 5 minutes.

You should not cook lecho longer than it should. Even if the pepper seems damp, it will gradually soften and become soft when the entire workpiece stands wrapped and cools.

Pour the lecho into sterilized jars and immediately seal the lids. Since the snack is served hot, to prevent the jar from bursting, place it on the blade of a knife.

Turn the jars upside down and leave to cool at room temperature, hiding them under a “fur coat.”

Store the vegetable snack in a cool place. If you want, you can glue a piece of paper to each jar, before putting it in the pantry, on which to write the composition of the preparation. I usually do this so as not to get confused when I prepare several versions of the same dish for the winter.

If you like cucumbers, then look at the recipes - cucumber lecho for the winter.

Lecho with carrots and beans

Ingredients:

dry beans - 500 g;
tomatoes and peppers - 3 kg each;
sunflower oil and sugar - 1 cup each;
salt and vinegar 9% - 2 teaspoons each.

Cooking steps:

Soak the beans for 10 hours in cold water, changing the water every 3 hours.
Boil the beans, then rinse with cold water.
Peel the tomatoes from the stalks and pass through a meat grinder.
Remove seeds from the pepper and cut into large pieces.
Salt the tomato puree, sprinkle with sugar, place on low heat, bring to a boil and cook for another 30 minutes.
After 30 minutes, add bell pepper to the mixture and cook for another quarter of an hour.
Add beans, stir and cook for another 10 minutes.
At the end, add vinegar, mix and pour into sterilized jars, roll up.

How to prepare lecho from peppers, carrots, onions and tomatoes for the winter (video)

Lecho made from peppers, tomatoes, carrots and onions for the winter is a very popular dish that does not have a recipe that must be strictly followed. In every home and in every region, housewives prepare it in their own way. This video gives the ingredients for 3 kilograms of pepper, but you can change the amount of vegetables at your discretion. The main thing is to maintain the proportions of salt, sugar and vinegar.

Delicious and healthy preparations for you!

During the vegetable season, every housewife strives to stock up on winter preparations in order to delight her loved ones with vitamin-rich snacks throughout the winter. Today I shared with you a simple and affordable recipe for lecho. If you haven't tried making this appetizer with carrots and onions yet, be sure to try it. It's incredibly delicious!

Lecho of tomatoes with peppers and onions for the winter

Almost every housewife has a supply of lecho in her house, since it is a universal dish and can be opened when guests unexpectedly arrive. You can quickly peel the potatoes, boil them and serve them with a Hungarian dish and your guests will be delighted.

Lecho is a dish that every housewife should prepare in the summer. So, in order to create this amazing creation the traditional way, you need to take the following ingredients:

Sweet pepper - 2 kg.
Tomatoes – 2 kg.
Onions - several heads.
Vegetable oil – 150 g.
Table salt – 2 tsp.
Granulated sugar - 4 tbsp.
Black peppercorns - 1 tsp.
Allspice –4 mountains.
Bay leaf – 2 pcs.
Vinegar 9% - 3 tbsp.

Stages of preparing a winter dish:

To prepare lecho at the initial stage, you need to select ripe tomatoes, wash them in running water, and do the same with other vegetables.
To finely cut tomatoes, you can use a meat grinder, which will do an excellent job of this task.

Let's start cutting the onion; traditionally it is cut into half rings. We will cut into rings.

Cut the bell pepper into strips.

At this stage, you can add the spices that are listed in the ingredients list.
Pour this whole mass into a container, mix, put on fire and simmer for about an hour.

After the mixture is cooked, you can add vinegar.
Pour the lecho into containers, cover with a lid and roll up.

The result is a very wonderful dish, with an appetizing aroma, which can be served with pasta, meat and even fish dishes.
But you can put this delicacy in the cellar and enjoy the taste in the cold winter. In this case, the jars must be turned upside down and left to cool completely, then put away in a dark and cool place.

If you want to pickle cherry tomatoes, then go to our article: cherry tomatoes for the winter in jars. In this article you will find many recipes on how to pickle these small vegetables. You may also be interested in the recipe for lightly salted cherry tomatoes.

Cabbage salad for the winter without cooking. Fresh cabbage salad for the winter with cucumbers, peppers and tomatoes

Well, now let’s complicate the cooking procedure for the sake of long-term storage. I mean the preliminary sterilization of both empty and already filled jars. This will increase the shelf life to 8-10 months and at the same time it will not be necessary to put the jars in the cellar; they can easily stand in a dark closet in the apartment.

//youtu.be/h0ouKzZUdZk

Ingredients for 4 0.5 liter jars:

Cabbage - 500-600 g
Carrots – 300 g
Onion - 200 g
Cucumbers – 500 g
Tomatoes – 500 g
Bell pepper – 400 g
Allspice - 1 piece per jar
Peppercorns - 3-4 pieces per jar
Vegetable oil - 1 tsp per jar

Marinade for 1 liter of water:

1 tbsp salt
2 tbsp sugar
50 ml 9% vinegar

Preparation:

1. First of all, chop all the vegetables: chop the cabbage, grate the carrots on a coarse grater, cut the pepper into thin strips, and onion into half rings. We pay special attention to tomatoes and cucumbers: cut the cucumbers into slices at least 5 mm thick, and divide the tomatoes into slices using a sharp knife so as not to crush the pulp.

2. Take sterilized jars and put 1 allspice and 3-4 peppercorns on the bottom of each. Next, add the vegetables in layers. First comes the carrots.

3. Next come cucumbers and onions. We place the layers tightly, pressing them firmly with our hands or with a mallet if the brush does not fit through.

If you do not compact the contents of the jar, then after sterilization the vegetables will settle and it may turn out that the jar will remain only half full.

4. After the onions come bell peppers and cabbage, and the final layer will be tomatoes. After filling the jars, pour a teaspoon of refined vegetable oil into each.

5. Let's move on to the marinade. Pour 1 liter of water into the pan (warm or cold, it doesn’t matter), add salt and sugar and put the pan on high heat. Stirring occasionally, bring the water to a boil, pour vinegar into it, stir and remove the pan from the heat.

6. Carefully pour the hot marinade into the jars, filling them to the very top and cover the jars with metal lids.

If suddenly there is not enough marinade, add regular boiling water to the jar.

7. The final stage will be sterilization of the lettuce. We take a large saucepan, put a towel on the bottom (so that the jars do not bounce when boiling), put the jars on the towel and fill the pan with strictly warm water so that the jars are closed to the hangers.

Place the pan on high heat and after the water boils, keep the pan on the fire for another 20 minutes.

8. Now it’s ready and the jars can be carefully removed from the pan.

We tightly screw or roll up the metal lids, turn the jars upside down, cover them with a blanket and leave for a day until they cool completely.

After a day, we put the salad away for storage in a convenient place. No refrigeration is needed, room temperature is fine.

Lecho with eggplants in Bulgarian style for the winter

Tips for creating lecho with this recipe:

Be sure to remove the seeds from the bell pepper and cut into about 5 pieces. To give tomatoes their taste and aroma, you need to remove the skin.
In order to easily remove the skin, you need to pour boiling water into a container with tomatoes and leave for a couple of minutes, this will help you easily get rid of the skin.
To achieve delicious flavor, use and add the herbs a few minutes before turning off.

So, to create lecho according to this recipe you will need:

Ripe tomatoes – 3 kg;
Sweet pepper - 1.5 kg;
Eggplants - 1.5 kg;
Salt – 2 tbsp;
Sugar – half a glass;
Vegetable oil – half a glass.

Cooking steps:

To prepare this dish, you need to prepare the ingredients. To do this, you need to wash the vegetables in water, some even leave the vegetables for 10 minutes to achieve better results.
Take the tomatoes, remove the stems and chop finely. It is necessary to remove the tails and seeds from the pepper, then put the pepper in cold water again. You can take not only red pepper, but also green pepper, if you don’t have that much pepper on hand.
When it comes to eggplants, you need to peel them from the tail and remove a small part from the base. If the vegetables are young, you can leave the skin, otherwise remove it.
To finely chop tomatoes, you can simply put them in a meat grinder - this will make your life much easier. By the way, to make your task easier, you can resort to using a blender.

Pour the finished tomatoes into a large container and cook this mass. After boiling, you can add the indicated spices, vegetable oil and reduce the heat. You need to cook this whole mass for about half an hour.
Sweet peppers must be cut into small pieces.

Cut the eggplants into bars.

Chopped vegetables should be poured into a container with tomatoes.

Cook for another half hour over low heat.
After the mixture is ready, you need to pour it into sterilized jars, cover and roll up.
The delicious dish is ready, after it has cooled completely you can move it to a cold and dark room.

This recipe differs from others in the presence of different vegetables, which are also rich in vitamins and minerals, and in addition go well with each other.

Tomatoes in combination with eggplants and peppers reveal their taste; boiled vegetables, as we know, are healthier, as they retain not only taste, but also vitamins.

To get a tasty and aromatic lecho, you need to select juicy vegetables grown without any harmful substances. Some housewives add garlic to enhance the taste.

If you love lecho, then try making winter lecho from bell peppers or eggplant lecho.

Lecho with carrots

This is not to say that lecho is a very difficult dish. Below we present a quick lecho recipe.

Ingredients:

Sweet pepper - 1 kg;
Fresh tomatoes - 2 kg;
Carrots - 500 g;
Onion - 300 g;
Vegetable oil - 150 ml;
Sugar - 100 g;
Coarse salt - 30 g;
Vinegar 9% - 25 ml.

Cooking method:

Tomatoes are passed through a meat grinder to obtain a homogeneous puree.
Pour puree into a bowl and add vegetable oil, salt, sugar, vinegar. Place on the stove and bring to a boil.
The carrots are washed and peeled, grated on a large grater. When the tomato mixture begins to boil, add grated carrots and cook for another quarter of an hour.
The pepper is cleared of seeds and cut into small pieces. Peel and cut the onion into half rings. A quarter of an hour after adding the carrots, add pieces of onion and pepper to the pan and cook for another 20 minutes.
Pour the finished lecho into jars, roll it up and cover it with a blanket.

Lecho of tomatoes and peppers with carrots and onions for the winter

To create this dish you will need the following products:

Tomatoes – 3 kg.
Carrots – 1 kg.
Onions – 1 kg.
Red or green pepper – 2 kg.
Vegetable oil - half a glass.
Granulated sugar - half a glass.
Table salt - to taste.
6% vinegar - half a glass.

Cooking steps:

Tomatoes need to be washed, cut and minced. Pour the tomato porridge into a container and place on the fire; after it starts to boil, reduce the heat and cook the tomatoes for about 1 hour.
Wash the onions and carrots. Cut the onion into rings and the carrots into long strips.

Pour generous amounts of oil into the frying pan, place all the vegetables in it and fry.

Cut the bell pepper, remove all seeds, and divide into 4 parts.

Add peppers and tomatoes to boiling water, remove the water after a few minutes.

Add spices and vegetable oil.

Cook for another 15 minutes, stirring while doing so.

Pour the finished lecho into jars and roll up.

Wrap the finished jars and leave until completely cool.
Place in a dark and cool room.

So, there are a lot of recipes for preparing a traditional Hungarian dish, so you can easily choose for yourself exactly the recipe that you like. If you want to make lecho from bell peppers with tomato paste.

Lecho - winter salad made from bell peppers and carrots

Prepared with your own hands, it does not contain preservatives or harmful additives. A traditional Hungarian dish will remind you of warm summer and autumn leaves. Lecho is prepared from ripe tomatoes and sweet varieties of carrots to make it spicy and sweet.

fresh carrots - 2 kg;
sweet pepper - 2 kg;
tomatoes - 2 kg;
onion - 1 kg;
2 large heads of garlic;
odorless oil - 200 ml;
vinegar 9% - 5 tbsp. l.;
sugar - 200 grams;
salt - 60 grams;
black pepper - 5 pcs.

Before cooking, vegetables must be thoroughly washed, peeled, seeds and stalks removed.

Preparing carrot and pepper salad for the winter:

Carrots are chopped in a meat grinder. The pieces will be small in size and will give the salad a special consistency and piquancy.
Peppers and onions are cut into cubes.
Grind the tomatoes with a blender and place them in a large saucepan. Next, the resulting mass is boiled for about half an hour.
Peeled heads of garlic, peppercorns, oil, vinegar, sugar and salt are added to the tomato mass. Boil for 5 minutes.
Add prepared vegetables to the tomatoes and simmer the salad for at least half an hour.
Place the snack in sterilized jars and screw the lids on tightly.

Lecho prepared in this way turns out to be spicy and sweet. The preparation is perfectly stored all season.

Bell pepper lecho with tomato juice and garlic in a slow cooker

Bell pepper lecho with tomato paste is an excellent recipe for the winter. Despite the lengthy process, the result is still worth it. Especially the thought of a delicious dish on winter evenings warms and gives strength. Today, the multicooker has become widespread due to its ability to prepare various dishes without much effort. This technique can help every housewife prepare this popular dish with the addition of tomato juice.

The most important advantage of cooking lecho in a slow cooker is that you do not need to stew the ingredients in advance; with this method, the maximum amount of beneficial properties of vegetables is preserved. Thus, in winter you can enjoy a wonderful dish with many vitamins.

To prepare this dish in a slow cooker you need to take the following:

bell pepper – 2 kg;
tomato juice – 2 liters;
5 cloves of garlic;
Hot pepper – 1 piece;
sugar - 2 tbsp. l.
salt - 2 tbsp. l.

Step-by-step instructions for preparing lecho in a slow cooker:

You need to take a bell pepper, remove the seeds and tail.
Then you need to cut the pepper into cubes, pour it into the slow cooker, add garlic, a little hot pepper and tomato juice.

You need to pour 100 ml of sunflower oil into the multicooker.
Then you need to tightly close the lid of the multicooker and set it to “Stew” mode and turn it on for 1.5 hours.
So, now you can pour the resulting dish into jars and screw it up. If you like the piquancy in the dish and the presence of heat, then you can add not 5, but for example 6 cloves of garlic.
Then, as usual, you need to turn the containers with lecho over and leave until they cool completely.

Do you like pepper? Try the hot pepper recipe for the winter.

Bell pepper lecho with tomato sauce

In order to prepare lecho, you need to take the following ingredients:

onions - half a kilogram;
tomatoes – 2 kg;
bell pepper – 2 kg;
sugar - 2 tbsp.
salt - 2 tbsp.

Cooking process:

Take the tomatoes, pour boiling water over them, leave for just one minute and you can start peeling them. Note that boiling water makes it easier to remove the skin.

Remove any unnecessary parts from the bell pepper.
Cut the onion into half rings, the pepper into squares, and cut the tomatoes into slices.

After these manipulations, you need to put it all in a pan, mix and add boiled water, granulated sugar and salt.
Leave the ingredients to boil, then reduce the heat and let simmer for half an hour.
About 10 minutes before turning off, pour 200 ml of vegetable oil into the container and add seasonings.
Pour the finished dish into jars and close the lids, then roll up and leave to cool.
Place jars of prepared foods in a dark and cool room.

Your favorite dish is ready, you can enjoy its taste during the cold season.

Vegetable lecho with wine vinegar: an appetizer with a Mediterranean accent

Making such lecho is quite simple and, most importantly, it is available in the autumn-summer time, since all the vegetables can be collected in your own garden bed or bought cheaply at the market.

What needs to be prepared?

3 kilograms of tomatoes. • One and a half kilograms of peppers, onions and carrots. • 2 heaping tablespoons of salt. • 300 ml olive or sunflower oil. • 250 grams of sugar. • 5 tablespoons of wine vinegar (6%). • To taste – bay leaf, basil, allspice, garlic.

As you can see, this preparation has a light Mediterranean flavor, because with ingredients such as olive oil, basil and wine vinegar, the lecho is very tasty, rich and aromatic.

Cooking delicious summer lecho

Wash and drain the vegetables, squeeze the juice out of the tomatoes. Boil the sliced tomatoes for 10 minutes and then pass through a sieve.

2. Cut the bell pepper into strips or cubes.

3. Grate the carrots to prepare a Korean snack.

4. Cut the onion into rings. 5. Heat tomato juice in a saucepan over medium heat.

6. Add olive oil, add sugar and salt, mix and cook for 15 minutes.7. Add vegetables and stir again.

8. Cook for 40 minutes on medium power, stirring and watching the boiling process.

9. Sterilize the jars and lids - the easiest way to do this is in the oven (20 minutes at 110 degrees).

10. At the very end, pour in wine vinegar and remove the lecho from the heat. 11. Pour into jars and cover warmly for the first time.

Here is a delicious lecho: a preparation symbolizing home comfort and reminiscent of a warm summer!