Very tasty lecho with tomato paste, like Bulgarian lecho, prepared for the winter.

This is how we process (and eat!) 1 bag of peppers in our family. And no matter who I treat, everyone asks for the recipe for this preparation. We clean and cut peppers with the whole family and use basins. Yes, and cook it for 15 minutes and in jars. NO STERILIZATION! Simple and very tasty.

Delicious lecho comes from Hungary. In this country, in addition to 3 basic ingredients: sweet peppers, tomatoes and onions, smoked meat, homemade pork sausage and other meat products are added to the dish. Lecho is successfully used as a side dish for meat, fried sausages, rice, pasta and potatoes.

In the recipes of Russian housewives you can find various ways of preparing lecho. In our country, this snack is made vegetarian. Popular options include carrots, zucchini, fried onions, herbs and ground pepper.

For this dish, the products are cut into pieces, which are then boiled or stewed, depending on the recipe. The rich taste of homemade lecho is liked by adults and children.

I offer you the SIMPLE recipe for lecho for the winter.

This treatment is very easy to do.

Wash the peppers, cut them in half and remove the seeds and stem. To ensure that the seeds fly out and do not remain on the pepper, tap it with the flat side of a knife a couple of times, the seeds will fly out.

You can watch my video recipe from September 11, 2016:

Lecho step by step recipe with PHOTO:

I don’t cut each slice, but three at a time (one and a half peppers each) - it’s much faster this way.

I put the chopped peppers in a clean plastic bag and weigh 2 kg. (you can do a little more, even up to 2.5 kg - the product won’t go to waste!).

We dilute the marinade (1 liter of water, 1 tablespoon of salt, 200 grams of tomato paste, a glass of sugar, 50 grams of vinegar 9%, bay leaf and peppercorns). You can take not 200 grams of tomato paste, but a jar (380 g) - even tastier. I use thick-walled 5-liter pans: a pressure cooker without a lid and a “younger” aluminum pan. I put 2 kg of pepper in each pan and cook the lecho very quickly, on two burners.

Bring the marinade to a boil, and after boiling, add the chopped pepper. Cook for 15 minutes from the moment the peppers boil in the marinade.

Place in jars and close with lids (boil the lids for 5 minutes beforehand). Makes four 700 gram jars.

I prepare lecho in such quantities (every year at the end of August or beginning of September) that it’s the most scary.))) We buy a bag of pepper, the yield is about 30 jars of different sizes. Lecho is perfectly stored at room temperature.

Try it, it's very tasty. I corrected the original recipe - I cut the vinegar in half. It turned out that the lecho is also perfectly stored and not too sour, but pleasant. This recipe has been our family's since 2008. And my dad said that I have lecho, like his mother (my grandmother) - lecho from childhood!

Many housewives want to process as many vegetables as possible and “pass off” it as LECHO. And they put onions, and carrots, and garlic. Try making my recipe at least once, just pepper, tomato paste and spices!

Everything GENIUS - SIMPLE!

Dear Hostesses! Write in the comments what do you think of my recipe? I will be very glad to receive both praise and criticism.

Lecho made from bell peppers with tomato paste marinade, canned for the winter at home - a universal preparation. Used as a cold appetizer, as a sauce. Pairs with meat dishes and goes well with pasta and rice. A traditional dish of Hungarian cuisine is widely distributed outside the country. Cooking with pasta is similar to cooking with tomatoes, but it is much easier and faster, since there is no need to spend time boiling the tomatoes.

Pepper lecho with tomato paste for the winter - preparation secrets

Canning peppers in tomatoes is a simple matter, but there are still a couple of secrets.

• To make the appetizer look elegant and whet your appetite, select peppers of different colors. But add more red.
• For preparation, take a tomato of high density, at least 25 (usually indicated on the can). Make sure there are no additives in the paste - only pure concentrated tomato product. The most delicious lecho is obtained if you use pasta prepared yourself. To do this, pass the fleshy tomatoes through a meat grinder. Use a juicer or blender. Boil to a paste until thick.
• How to dilute a tomato with water. The proportions in each recipe are different. As a rule, a ratio of 1:2 or 1:3 is the most optimal. But it all depends on the taste preferences of family members.
• Rely on your taste and adjust the amount of ingredients yourself. Fans of spicy snacks can slightly change the amount of garlic, vinegar, and add hot pepper if desired, even if it is not in the recipe. Any experiments are welcome. Please: share your best recipes in the comments.

Lecho made from pepper and tomato paste - a classic recipe

Here is a traditional cooking recipe, the most delicious and simple, and therefore the most popular. You can make many variations of snacks based on it.

You will need:

• Pepper – 800 gr.
• Water – 250.
• Tomato paste – 500 gr.
• Vegetable oil, refined – 2 tbsp. spoons.
• Salt - Art. spoon.
• Acetic acid 9% - 2 tbsp. spoons.
• Granulated sugar – 2 large spoons.
• Bay leaf – 1 pc.
• Peppercorns – 7-9 pcs. (you can combine regular and allspice).
• Garlic cloves – 2-3 pcs.

Step-by-step recipe with photos

Divide the peppers in half, remove the middle with partitions and seeds.

Cut into arbitrary sizes and shapes. It's better to use straws, not too thin.

Dilute the tomato with water, stir.

Pour over the pepper strips. Add bay leaf, peppercorns, salt and sugar. Stir the mixture again.

Put it on gas. Wait for it to boil for 30 minutes.

After half an hour, pour in the oil and vinegar and finely chopped garlic. Continue cooking for another 10-15 minutes.

Place the thickened lecho into sterile jars. Roll up with a screw cap.

Cool, covered with a towel. Check the tightness, correct it, if there is any leakage, move it to the pantry.

Lecho with pepper, carrots, onions in tomato paste

A variation on the theme of lecho, made from peppers and carrots. Also considered traditional. Adding vegetables makes the sauce an appetizer on its own.

Take:

• Bell pepper – 2 kg.
• Carrots - kilogram.
• Tomato – 300 gr.
• Water – 2 liters.
• Oil – 200 ml.
• Garlic – 6-8 cloves.
• Bulb.
• Granulated sugar – 200 gr.
• Table vinegar – 100 ml.
• Salt – 2 large spoons.

How to prepare delicious lecho:

1. Pour water into the pan, add concentrated paste, stir. Turn on the burner.
2. While the sauce is boiling, peel the carrots and grate them coarsely. Throw into the boiling marinade.
3. Add sugar, salt. Cook over low heat.
4. Peel the onion and chop into small cubes. Send to stock.
5. Remove the core with seeds from the peppers, trim the partitions. Chop the pulp into strips. Add to other vegetables.
6. After boiling, cook for 10-15 minutes. Pour in vinegar and oil. Grind the garlic through a press and add to the pan. The amount of garlic can be varied; if you think it’s too much, remove some of the cloves.
7. Cook for the last 5 minutes, fill the hot lecho jars. Twist, turn over, let cool.
8. Store the workpiece in a cellar or cold pantry.

Recipe for lecho from peppers and zucchini with tomato paste

At the same time as the peppers, zucchini and eggplants ripen. When combined, the vegetables give a pleasant taste. I offer a recipe for preparing it with zucchini, but it is also perfect for preparing it with eggplants.

Required:

• Tomato – 300 gr.
• Zucchini – 2 kg.
• Sweet pepper – 500 gr.
• Carrots – 500 gr.
• Onions - the same amount.
• Head of garlic.
• Oil – 1.5 cups.
• Sugar – 7 tbsp. spoons
• Acetic acid 9% - 100 ml.
• Salt – 2 tablespoons.
• Water - liter.

Preparation:

1. Peel the vegetables. Grate the carrots with large shavings, chop the onion into cubes.
2. Remove the zucchini from the middle with the seeds. Trim off the thick skin of mature vegetables. Plan with plates one centimeter thick.
3. Peel the peppers and divide into strips.
4. Pour oil into a pan and heat it up. Add carrots and onions. Simmer until they become soft. Do not cook for a long time, they should not be fried.
5. Add zucchini and pepper strips.
6. Stir the contents. Let it boil. The vegetables will release juice and there will be enough liquid.
7. Dilute the paste with water and pour over the vegetables.
8. Salt the mixture and add sugar. Add chopped garlic into the puree.
9. Cook after boiling the mixture for 40 minutes.
10. Pour out the vinegar, stir the lecho. Simmer for an additional 5 minutes. Try the preserves, add if anything is missing.
11. Let the lecho boil strongly, turn off the gas. Place in jars and screw. Once cooled, store.

Pepper lecho without vinegar in tomato - a very tasty recipe

Prepare:

• Bell pepper – 3 kg.
• Tomato – 500 gr.
• Water - half a liter.
• Granulated sugar - a tablespoon.
• Salt - the same amount.

How to cook:

1. Cut the pepper into large strips. Place in a cooking container.
2. Add all the ingredients listed in the recipe. Stir.
3. After the contents boil, cook for 10 minutes.
4. Quickly fill the jars, cover with lids and send to sterilize in the bathhouse. The heat treatment time is 10 minutes for 1/2 liter jars. Boil liter ones longer – 15-20.
5. Roll up, cool and store in a cool place.

Spicy lecho with tomato and bell pepper

A small change in the ingredients, and the product turns out to have a completely different taste. Hot peppers have been added here, making sweet peppers canned in tomatoes hot and spicy.

• Pepper – 5 kg.
• Sugar - a large spoon with a slide.
• Oil - a glass.
• Table vinegar - a glass.
• Salt – 3 tbsp. spoons.
• Pasta – 800 gr.
• Hot chili – 3-4 pods.

How to prepare for the winter:

1. Cut the hot pepper into rings and divide the bell pepper into large strips.
2. Place in a saucepan and add the remaining ingredients.
3. After the contents of the pan boil, cook for a quarter of an hour.
4. Fill the jars and send them for sterilization. For 0.5 liter jars, 10-15 minutes is enough.

Lecho with finger-licking peppers, tomato and honey

Unusual recipe. Having tried it for the first time, I understood what kind of lecho they say that once you eat it, you will lick your fingers. I don’t make a lot, but I definitely roll up a couple of cans.

Required:

• Pepper – 1.5 kg.
• Honey – 3 spoons.
• Tomato juice – 1.2 liters.
• Head of garlic.
• Table vinegar - 2 tablespoons.
• Salt - a small spoon.
• Oil – 50 ml.

We prepare:

1. Cut the pepper into petals and strips (as desired).
2. Make the marinade by pouring tomato juice into a pan, adding salt, honey, and oil. Stir. I wrote how to make juice at the very beginning of the article. You don't have to boil it. If you are lazy, just take the concentrated paste and dilute it with water.
3. Place the peppers in the tomato sauce, add chopped garlic.
4. Let the lecho cook. After boiling, pour in vinegar.
5. Cover with a lid and simmer the lecho on low heat.
6. After 15-20 minutes, distribute into jars and screw on the screw caps.

Video with a recipe for making lecho with pepper for the winter

Do you want to prepare a very tasty salad with the addition of tomatoes? Successful preparations, and delicious pickles on the table.

No tomatoes? Well, it is not necessary! You can prepare delicious and aromatic lecho without them.

There are many recipes for this popular preparation that do not require fresh tomatoes. Some use oil fillings, others use tomato paste or juice of the same name, and others use various marinades.

But everyone has it in them - bell pepper! It is this that makes lecho stand out from the whole crowd of winter salads.

Lecho without tomatoes - general principles of preparation

Lecho without tomatoes comes in two types:

1. White. Marinades based on oil, vinegar, and spices are used as a filling. They are boiled with or without vegetables.

2. Red. Various substitutes for fresh tomatoes are used. These are mainly tomato paste, sauces, juices, and ketchups. You can take both homemade and industrial ones.

How to prepare lecho:

1. Vegetables are prepared. Peppers and onions are peeled and cut into pieces. If other vegetables are used, we also peel and chop them at this stage.

2. Filling is being prepared. In the classic recipe, these are tomatoes twisted into juice. In this case, diluted paste, oil and vinegar mixtures, ready-made juice.

3. Spices are added. Usually this is salt, sugar, various types of pepper, and spices.

4. Cooking. The vegetables are immersed in the sauce and boiled together. Usually 20-30 minutes is enough for pepper.

5. Twist. The finished lecho is poured into jars and sealed with a special key.

Like any other preparation, lecho requires sterility and prepared containers. Otherwise, it will simply not be stored and will turn sour.

Recipe 1: Thick lecho without tomatoes in oil sauce with vinegar

An oil mixture with vinegar is used as a filling. This lecho without tomatoes can be consumed as an independent snack, or used in preparing hot dishes and salads. Preparation without pre-cooking, with sterilization of jars.

Ingredients

Pepper 5 kg;

Half a glass of sugar;

40 grams of salt;

10-15 peppercorns;

200 grams of butter

Half a glass of 9% vinegar.

Preparation

1. We clean all the peppers from the entrails, cut them in half, then into large half rings.

2. Add vinegar, sugar and salt and knead everything together well with your hands. Leave for an hour.

3. Pour in vegetable oil, mix well again.

4. Scatter the peppercorns into sterile jars.

5. Fold the prepared lecho and compact it tightly.

6. Pour the remaining juice with oil and vinegar into jars. Don’t worry if there is not enough liquid, the pepper will still release juice during the sterilization process.

7. Cover the containers with lids and place them in a pan with a cloth placed on the bottom. Pour water so that it is up to the hangers of the cans. Turn on the stove.

8. After boiling, sterilize a liter jar for 15 minutes, and a half-liter jar for 10 minutes. Roll up and cool upside down.

Recipe 2: Lecho without tomatoes in honey marinade

To prepare this lecho without tomatoes, you need to cut the pepper coarsely, into quarters, and if the vegetables are small, then you can even cut them into halves. It is better to use multi-colored peppers, it will be more beautiful. The marinade is made on the basis of natural honey, artificial honey will not work, also do not try to replace the product with sugar, it will be completely different.

Ingredients

4 kg pepper;

0.25 kg of honey;

0.5 l of oil;

Liter of water;

0.5 l 9% vinegar;

4 tablespoons of salt.

Preparation

1. Prepare the pepper, chop and blanch in boiling water for 3 minutes. Place in a colander and let the liquid drain.

2. Prepare the marinade, for this we dissolve honey in water, add all the other ingredients, you can add spices and dried herbs to your taste. Place on the stove and boil for 3 minutes.

3. Place the blanched pieces into sterile jars, pour in the marinade and roll up the lids.

Recipe 3: Orange lecho without tomatoes with ginger and garlic

A very unusual recipe for lecho, which can be used as a dish for every day, or as a preparation. If you don’t plan to roll such peppers, you can reduce the vinegar content or remove it altogether. This pepper will keep well in the refrigerator for 3-4 days.

Ingredients

12-14 peppers;

10 cloves of garlic;

50 grams of fresh ginger;

150 grams of butter;

3 oranges;

70 grams of sugar;

70 grams of 9% vinegar;

2 half spoons of salt.

Preparation

1. Three ginger on a coarse grater or cut into thin, translucent slices. Peel the garlic and cut each clove into several pieces.

2. Pour oil into the cauldron, add ginger and garlic and fry for 2-2 minutes.

3. Cut the pepper into large strips and place in a cauldron, stir.

4. Wash the oranges well with a brush, remove the zest, extract the juice and put it all in a cauldron.

5. Add salt and sugar, cover with a lid and simmer until the pepper is soft.

6. Pour in vinegar and boil for another minute. Now you can taste the preparation and, if necessary, add spices, acid or sugar at your discretion.

7. Place the orange lecho into jars and tighten with a key.

Recipe 4: Lecho without tomatoes with tomato paste

Tomato paste will help out if there are no fresh tomatoes, but you need to make real lecho. It is better to use pasta from glass jars that is not overcooked or burnt.

Ingredients

500 grams of pasta;

3 kg pepper;

500 grams of water;

100 grams of sugar;

1.5 tablespoons of salt;

100 grams of oil and vinegar each.

Preparation

1. Dilute the tomato paste with water, mix everything well. If the pieces do not dissolve, it’s okay; they will disperse during the cooking process.

2. Add sugar, salt, butter and pour everything into a large saucepan. We put it on fire.

3. Cut the pepper into arbitrary pieces as you like and throw everything into the pan. After boiling, cook the lecho for about 20 minutes; it is important not to overcook it so that the pieces remain intact. Let them crunch a little better.

4. At the end, add vinegar, stir, and boil for a couple more minutes.

5. Place the workpiece in sterile jars, screw it up and put it away for storage.

Recipe 5: Sweet lecho without tomatoes in oil “Five Minute”

Peppers, like tomatoes, love sugar, which can be poured into it without restrictions. A recipe for delicious lecho with a sweetish taste and summer aroma, which is prepared quickly enough and will help out if you urgently need to determine a large harvest.

Ingredients

3 kg pepper;

Liter of water;

A glass of sugar;

A glass of oil;

A glass of vinegar 9%;

50 grams of salt (about 2 full spoons).

Preparation

1. In a large saucepan, mix sugar and salt with water, dissolve and add oil and vinegar to them. We put it on the stove.

2. Cut peppers without entrails into large pieces. You can simply cut each vegetable vertically into 4-6 pieces.

3. Dip the vegetables into the boiling marinade and cook for 5 minutes. Be sure to mix. During this time, the pieces will become softer, settle, release their juice and be completely covered with marinade.

4. Place boiled peppers in jars, pour boiling marinade under the neck, and roll up. We put it under the blanket to cool.

Recipe 6: Lecho without tomatoes with eggplants and onions

A recipe for vegetable lecho without tomatoes, but with the addition of tomato juice. You can use both store-bought and homemade products. We take young eggplants, without ripe seeds and with soft skin. The list of products shows medium-sized vegetables. We will prepare boiled lecho, but you can also pre-fry the eggplants and onions separately in oil, then put them in the pepper. It will be delicious too.

Ingredients

10 peppers;

7 eggplants;

5 onions;

1.5 liters of juice;

50 ml vinegar 6%;

Spoon of salt;

50 grams of sugar.

Preparation

1. Wash the eggplants, wipe dry, remove the stems and cut into cubes.

2. Remove the centers from the peppers and cut them into squares.

3. Cut the onions into cubes.

4. Combine everything, add salt, sugar, tomato juice. Let it cook for 20 minutes. Then add vinegar and cook for another couple of minutes.

5. Place the workpiece in a pre-sterilized container and roll it up.

Recipe 7: Lecho without tomatoes in brine

Another recipe for light lecho without tomato. Ideally, it uses round ratunda peppers, which have thick and juicy flesh. But you can take any other one, preferably meaty and juicy. This amount of product should yield about 7 half-liter jars.

Ingredients

2.5 kg pepper;

14-21 cloves of garlic (2 or 3 pieces per jar);

Liter of water;

4 tablespoons of salt;

170 grams of sugar;

Half a glass of oil;

3 spoons of vinegar 70%.

Preparation

1. Shred the pepper, previously washed and freed from seeds.

2. Remove the husks from the garlic and cut into arbitrary pieces.

3. Pour pepper into sterile jars, add garlic, compact everything tightly with a wooden masher to fill all the voids.

4. Cook the brine from the remaining ingredients, boil and pour into jars up to the neck.

5. Place in a saucepan on a cloth, cover with lids, add hot water and sterilize for 15 minutes.

6. Roll up and send for storage.

Recipe 8: Lecho without tomatoes with zucchini and carrots

A very tasty salad-lecho, bright and aromatic, prepared on the basis of tomato paste. For this lecho recipe, it is better to grate the carrots on a Korean grater into strips, so they won’t get overcooked and will be beautiful. You can use any paste, but if it is heavily boiled and saturated, you can take less and add water. From this amount of products you will get 10-11 half-liter cans of snacks.

Ingredients

3 kg pepper;

1.5 kg zucchini;

1 kg carrots;

A liter of tomato paste;

2 liters of water;

A glass of sugar;

4 tablespoons of salt;

20 ml vinegar 70%;

12 cloves of garlic.

Preparation

1. Mix the paste with water, add salt, sugar and place on the stove.

2. Three carrots, put them in a saucepan.

3. Cut the pepper into strips or half rings and also add it to the total mass. Boil everything together for 15 minutes.

4. Cut the zucchini into cubes and add to the rest of the ingredients. Cook the lecho for about 15 more minutes until the vegetables become soft, but the pieces should not fall apart when touched.

5. Add vinegar, pre-chopped garlic and any spices to taste, boil for 2 minutes.

6. Place in containers and roll up.

Recipe 9: Spicy lecho without tomatoes with carrots and garlic

A recipe for spicy lecho, to which, in addition to bell peppers, hot pods are added. The spiciness can be adjusted to your liking. Tomato juice is used for filling; you can use store-bought juice.

Ingredients

2 kg of sweet pepper;

3 spicy pods;

A kilogram of carrots;

Head of garlic;

1.5 tablespoons of salt;

2 liters of juice;

2 tablespoons of vinegar;

Half a glass of sugar.

Preparation

1. Peel the carrots, chop them into strips and put them in a saucepan.

2. Add juice, salt, sugar and finely chopped hot pepper. Mix everything and cook for 15 minutes.

3. Remove the insides of the peppers, chop them into strips and place them in a saucepan, cook for another 15 minutes.

4. Peel the garlic and chop it.

5. Add chopped garlic and vinegar to the pan, boil for a minute, then put into jars and screw.

Regular table vinegar in lecho can be replaced with apple cider vinegar. It will be tastier, healthier and more interesting. Only the percentage of acid should be the same.

In lecho it is very important not to overcook the pepper, otherwise the appetizer will be tasteless. It’s better to let the pieces remain a little crispy; during the process of cooling under the blanket and further storage, they will reach the desired state.

The most delicious lecho is made from ripe and fleshy peppers. If there are not enough of them, then you can add unripe ones, but not more than half.

Lecho harmonizes well with various spices and aromatic herbs, so you can safely add them to the recipe and make your own changes. Particularly good with pepper: parsley, cilantro, basil, allspice and black pepper, cloves, marjoram, ginger.

The lecho preparation process allows you to make adjustments at any stage. You can always add salt, spices and sugar if they are missing. If the workpiece is too salty, you can dilute it with juice, diluted paste, or add a little more pepper, previously blanched in water.

Summer is the time to think about winter preparations. After all, it is on cold, snowy evenings that we so miss what we recently had in abundance. Today we will continue the topic of preparing delicious ones. We will prepare all the recipes described below using tomato paste and more. It will turn out very tasty real jam!

Perhaps every housewife has a recipe for the perfect lecho. It may be different for everyone, but it is the most delicious. In my family, this dish is in extraordinary demand and does not stay on the table for long. Therefore, every year I roll up several dozen cans. It is best to choose 1 liter jars, since 3 liter jars will be difficult to eat right away, and this will complicate storage. To add variety to winter meals, I use several recipes, trying something new every year.

It is impossible to determine the exact identity of this dish. It is called a salad, an appetizer and even a side dish. Each of them is right in their own way, because treatment is truly universal. It can be eaten in its pure form, with or without bread. Serve with meat, fish, potatoes or a cereal side dish - a great idea! And having a bite of lecho with a cold drink is absolutely a bomb!

Juicy, meaty and aromatic peppers are the main guest of this dish. In combination with tomatoes and onions, it gives a simply stunning smell and taste. If you don’t have any suitable tomatoes on hand, you can always easily replace them with tomato paste or thick juice.

How to do it? Find out right now.

Recipe for making lecho with tomato paste from bell pepper for 3 kg

For the first time I prepared lecho according to this recipe based on 1 kilogram of pepper. During the tasting, we realized that this would be catastrophically small and I had to cook it again, only 3 times more. I suggest you immediately cook more of it, because it turns out very tasty.

Ingredients:

1. 3 kilograms of sweet fleshy pepper (it is better to take red);
2. tomato paste or 3 liters of juice;
3. 3 tablespoons of coarse salt.
4. 200 ml vinegar;
5. 300 grams of granulated sugar;

Dilute tomato paste with water to the consistency of thick juice. You can also use the finished product. If you prepare it yourself, then you need to dissolve the paste in water at the rate of 1/3.

Pour vinegar into the prepared juice, add salt, add sugar and stir thoroughly.

Wash the peppers, dry them on a towel and remove the insides along with the stalk. Cut it into small pieces.

Pour the juice into a cooking vessel and add pieces of pepper into it. Mix them thoroughly and cover with a lid. Place on maximum heat until it boils.

As soon as the mixture begins to boil, reduce the power to minimum and simmer for about half an hour. The main thing here is the readiness of the pepper. It is easy to determine by taste. It should be well cooked but have a slight crunch.

How quickly the pepper cooks depends on its variety and degree of ripeness. Fleshy, ripe fruits will be cooked in just 20 minutes. But elastic and dense vegetables will be ready in 30-40 minutes.

Banks must be sterilized. I do this either in the oven or on a double boiler. Immediately process the lids.

Pour hot lecho into the treated glass container up to the neck. Carefully invert the jars onto their lids and wrap them in a warm cloth.

It is imperative to wrap hot jars so that the contents slowly cool down and “disperse”. This will make the snack richer and last longer.

And, of course, I always leave what doesn’t fit in the jars for testing. After all, waiting several months to enjoy something that made you salivate all day is impossible!

Help yourself!

Bell pepper lecho with carrots and tomato paste

Despite the fact that the main ingredient of the dish is bell pepper, it has nothing to do with Bulgaria. These works of Hungarian chefs were borrowed by hostesses from many countries. And it’s impossible not to thank the creators. After all, this snack is the most favorite among many, winning our hearts and stomachs.

We will consider this option by preparing it in a slow cooker. In my opinion, it is very easy and simple.

Ingredients:

1. a kilogram of sweet meaty pepper;
2. 2 cloves of garlic;
3. 200 grams of onion;
4. liter jar of tomato paste;
5. 250 grams of carrots;
6. ground paprika - 1 teaspoon;
7. 4 teaspoons sugar;
8. 20g vinegar;
9. 50 grams of sunflower oil.

Dilute tomato paste in water until it becomes thick juice.

Chop the onion into medium half rings.

To prevent the onion from “biting”, you need to place it, peeled, in the freezer for half an hour.

Pour the tomato mass into the multicooker bowl, add onion to it.

Chop the carrots into medium cubes and add to the rest of the ingredients.

Stir lightly and set to “Stew” mode. Time - 20 minutes.

In the meantime, you need to start preparing the peppers. They must be freed from tails, seeds and white partitions. Then cut into small cubes.

As soon as the signal notifies you that 20 minutes have passed, add peppers and all the necessary seasonings, except vinegar and garlic, to the container. Stir. Set “Quenching” again for 20 minutes.

After 10 minutes of operation of the multicooker, you need to finely chop the garlic and add it to the dish. After another 5 minutes, pour in vinegar, stir and wait for the work to complete.

Distribute the hot mixture into jars. From this amount of products I get 2 jars of 0.75 and one half-liter.

And, of course, where would we be without a test plate? The aroma is such that even neighbors run to beg for the recipe.

Lecho with tomato paste and honey

A delicate note of honey will give the dish a stunning aroma and light, balanced sweetness. I tried making this salad for the first time last year and didn’t regret it one bit. I'll definitely make more this year.

It can be used as a sandwich spread or as a sauce for side dishes. Even just eating it in its pure form is an incredible pleasure. This recipe is perhaps one of the easiest to make. Even a novice housewife can handle it. You need to cook it for no more than 10 minutes, since all the ingredients are in a liquid state.

Ingredients:

1. 5 kilograms of red sweet pepper (you can use multi-colored ones);
2. 1 liter of tomato paste;
3. 2 tablespoons of coarse salt;
4. 1 kilogram of tomato (optional);
5. 3 onions;
6. a full glass of granulated sugar;
7. 4 tablespoons of honey.

Wash the peppers, remove all excess, leaving only the pulp. Cut into pieces and place in a blender bowl. Chop the mixture until smooth. Pour the pepper mixture into the tomato paste.

Some people love tomato seeds in lecho. We love this too, so in addition to pasta, I also use tomatoes.

Pass the tomatoes, like peppers, through a blender. Do the same with the onion.

Combine all the crushed ingredients and pour into a large cooking container. Add salt and sand.

Mix the mixture thoroughly and place on the stove. Turn on maximum heat and, stirring occasionally, wait until it boils. Once this process begins, add honey and stir the sauce well.

Reduce heat to medium, closer to minimum. After adding honey, boil for another 10 minutes and immediately begin bottling.

Pour the contents into a clean glass container and immediately roll up the lids. Turn them upside down after rolling and wrap them in a blanket. Let the jars sit overnight like this. Then you can put them away for storage.

It turns out so beautiful and delicious. Try it too!

Zucchini lecho with tomato paste

Zucchini is a frequent and very successful hero of delicious lecho. Add it to any of the recipes and you will notice how the dish sparkles with new colors. Now we will look at my favorite way to prepare this zucchini salad. I advise you to use it, you won’t regret it.

Progress does not stand still, which I actively take advantage of. We will prepare lecho in a slow cooker, which I find the most convenient. If you don’t have such a miracle of technology at hand, you can cook it the old fashioned way, on the stove. This will not affect the quality of the dish in any way.

Ingredients:

1. half a liter of clean water;
2. 1 tablespoon sand;
3. half a tablespoon of coarse salt;
4. 200 grams of tomato paste;
5. 200 grams of peeled carrots;
6. half a kilo of tomato;
7. 1 kilogram of zucchini, peeled and seeds removed;
8. half a kilo of sweet fleshy pepper;
9. 70 grams of vegetable oil;
10. 300 grams of onions;
11. 2 tablespoons vinegar 9%

Cut the tomatoes into medium pieces.

Peel the onion and chop into quarter rings.

Peel the pepper from all excess, rinse under running water and cut into strips.

Zucchini, if it is young, does not need to be peeled and seeds removed. We have an adult vegetable, so we peeled it. Cut it into cubes.

Grate the carrots using a large grater attachment.

Pour water into the multicooker. Add salt and sand. Add the pasta and all the prepared vegetables one by one. Fill them with vegetable oil. Stir a little and close the lid.

Set the “Extinguishing” mode for 40 minutes. There is no need to open the lid and stir the contents during cooking.

Then, when the signal alerts you that it is ready, add vinegar to the salad and mix thoroughly so that the vegetables are evenly distributed.

Prepare the jars. Place hot lecho in them and close with lids.

What doesn't fit in the jars will definitely end up on the table. The taste is simply stunning.

Winter lecho made from pepper and tomato juice

For those who grow peppers in large quantities, this recipe comes to the rescue. I use it to digest 10-15 kilograms of vegetables at once, so that there is enough for everyone. It prepares very quickly, and the result lives up to all expectations. We will cook pepper slices in tomato sauce. In this case, the main thing is not to mix the contents during the cooking process. Otherwise the slices may break.

Ingredients:

1. sugar - glass;
2. tomato juice - 6 liters;
3. sweet fleshy pepper - 10 kilograms;
4. salt - 7-8 tablespoons;
5. citric acid - 1 level tablespoon.

If you do not have bulk cooking utensils, lecho can be cooked in parts.

You can buy tomato juice ready-made, or you can make it yourself. To do this, you need to boil the tomatoes in a small amount of water, and then grind the mass through a sieve.

Add sugar and salt to tomato juice. Then add citric acid and stir everything well. Chop bell pepper into strips into the tomato mixture.

Gently stir the peppers into the juice, being careful not to break the fragile pieces of the vegetable. Place the dishes on the stove and turn on maximum power. As soon as the contents boil, you need to boil for another 10 minutes.

Let me remind you that during cooking, the contents of the pan do not need to be stirred. It is enough to reduce the heat to low after boiling. In the meantime, prepare the container for bottling.

As soon as 10 minutes have passed, the lecho is ready. While it is hot, it is better to immediately pour it into sterile jars. Do this very carefully, don't get burned!

Secure the lids with a special key and immediately place them upside down. Wrap in a warm cloth and leave alone for several hours. I leave them overnight so that the contents cool and brew well and evenly.

In the morning, the jars can be transferred to a storage location. This kind of lecho doesn’t last long on the table; it’s worth trying just a spoonful.

Replace tomatoes in lecho with tomato paste. Ratio

Even at the height of the summer season, suitable tomatoes for harvesting may not always be at hand. There is nothing scary about this. After all, having familiarized yourself with today’s recipes, you have already realized that they can be replaced.

Tomato paste is an excellent substitute for fresh tomatoes. It is important to maintain proportions here so that the dish does not turn out too thick, with too much tomato flavor. How to properly replace tomatoes with paste? Let's look at it below.

The ratio directly depends on the viscosity of your paste. Read on the jar what percentage of dry matter is included in the composition. If this number:

• 12% - it will replace 1 kilogram of tomatoes with 450 grams of paste;
• 15% - 370 grams instead of 1 kilogram of tomatoes.

Few people can resist aromatic and appetizing lecho, prepared with love. In our family, this preparation leads in the number of cans in the basement among other preparations. You can eat it every day, alternating serving options. For example, yesterday we served it as a sauce for pasta, today we eat it with a salad, and tomorrow we are planning sandwiches with a vegetable spread.

How do you like to eat and serve lecho? Which recipes do you cook most often and which ones less often? Why? Tell us everything related to this delicious topic and share your impressions. All the best! See you soon!