How to prepare lecho with carrots for the winter at home? TOP 6 recipes with cooking photos. Chefs' advice and the subtleties of cooking. Video recipes.
Lecho with carrots for the winter is a fragrant preparation that must be done. Having rolled canned lecho salad with carrots in jars, you can enjoy a delicious vegetable snack in winter. In the cold season, a classic recipe for lecho for the winter will help overcome the lack of seasonal vegetables. It is a versatile helper in the preparation of a wide variety of dishes. It can be a separate appetizer and dressing for first courses, an addition to stews, and a filling for pies. Thanks to its colorfulness, the appetizer will decorate the everyday and festive table. This material contains 6 of the best carrot lecho recipes.
Culinary tips and secrets
- The carrot lecho recipe allows you to vary the taste of the appetizer. If desired, the workpiece can be made spicy or sweeter.
- Carrots can be supplemented with a wide variety of products: bell peppers, tomatoes, onions, horseradish, chili peppers, eggplant, celery, zucchini, etc.
- You can change the amount of the main ingredients as you like, adding more of your favorite vegetables. At the same time, do not forget, unlike the Hungarian lecho, where the main component is bell pepper, in this version the main product is carrots, of which there should be more. The amount of the remaining ingredients is a matter of culinary preference.
- All vegetables for cooking lecho are suitable only for high-quality and ripe, without traces of spoilage. Carrots should be ripe and not have dark blotches on the surface, bell peppers should be sweet with a thin skin, tomatoes should be juicy, soft, fleshy and not overripe, onions should not be too hot. The juicier, ripe fleshy vegetables are, the tastier the lecho will turn out.
- Cut vegetables for cooking lecho in the same way, then the workpiece will look beautiful when finished, and all vegetables will evenly reach readiness. And pass the tomatoes through a meat grinder or grind with a blender in tomato puree.
- Fresh tomato puree can be replaced with tomato paste diluted in water. For 1.5 kg of tomatoes, take 250-300 g of pasta and 1 liter of water.
- To make the dish look more beautiful, peel the tomatoes from the skin with seeds before cooking, then the consistency of the lecho will be uniform. If aesthetics aren't important, don't waste time cleaning up. it still will not affect the taste in any way.
- Use vegetable oil for lecho only refined, odorless.
- Spices will ideally complement the preparation: garlic, black and allspice, cloves, parsley, basil, oregano, thyme, cilantro.
- Add greens at the very end for a few 1-2 minutes until tender.
- If the workpiece is being prepared for the winter, for its preservation for a long time, it is necessary to introduce vinegar, it extends the shelf life. If you eat the dish in the near future, then you do not need to add vinegar.
- First put the vegetables in the jars, and top them with the sauce in which they were cooked. Leftover sauce can be canned separately or refrigerated for use in soup or gravy.
- If all products for lecho have been preliminary heat-treated, then the workpiece can not be sterilized, but only rinsed and sterilized cans with lids in any way.
- The finished workpiece is covered with a warm blanket and left to cool for a day. During this time, watch the banks. If they do not leak, then everything was done correctly, the snack can be stored for up to two years.
With carrots and zucchini
Lecho with carrots and zucchini for the winter is a good vegetable snack in reserve. It can be stored for several months and can be served deliciously as a sauce or used to make stews.
- Caloric content per 100 g - 95 kcal kcal.
- Servings - 1.5-2 kg
- Cooking time - 1 hour
Ingredients:
- Carrots - 1 kg
- Vegetable oil - 150 ml
- Parsley - a bunch
- Garlic - 5 cloves
- Onions - 200 g
- Vinegar 9% - 1 tbsp
- Sugar - 1 tablespoon
- Tomato - 500 g
- Zucchini - 1 kg
- Salt - 2 tablespoons
Cooking lecho with carrots and zucchini:
- Cut the onions into half rings, carrots into small strips and fry the vegetables in a little oil.
- Cut the zucchini into cubes and add to the vegetables in the pan. Simmer food over low heat for 20 minutes.
- Pour boiling water over the tomatoes, remove the skin, chop finely and add to the food.
- Finely chop the garlic and send after the tomatoes. Pour in vegetable oil, salt and add sugar.
- Cook lecho with carrots and zucchini for the winter for 30 minutes.
- 2 minutes before cooking, pour in the vinegar, diluted in 7 tablespoons. water, add finely chopped parsley and stir.
- Arrange the lecho with carrots and zucchini in clean jars and roll up the lids.
From carrots and beans
Carrot and bean lecho can be served as a salad in addition to side dishes, in the form of a sauce for meat, as a dressing added to first courses.
Ingredients:
- Carrots - 1 kg
- Dried beans - 1 kg
- Tomatoes - 2.5 kg
- Sugar - 0.5 tbsp.
- Vegetable oil - 0.5 tbsp.
- Table vinegar - 1, 5 tablespoons
- Salt - 1, 5 tablespoons
Cooking lecho from carrots and beans for the winter:
- Wash the beans and soak in cold water overnight. Then boil in salted water until tender.
- Grate the carrots on a coarse grater and lightly fry in vegetable oil.
- Grind the tomatoes with a blender or meat grinder to a puree consistency, put in a saucepan, add sugar and cook for 20 minutes.
- Add fried carrots to tomato paste, stir and cook for half an hour.
- Then add the beans with vegetable oil and cook for 10 minutes.
- Pour in the vinegar, remove the pan from the heat, mix everything, put the lecho in the jars and roll up the lids.
With tomato paste without vinegar
Delicious, sweetish, with a delicate velvety structure lecho with tomato paste without vinegar for the winter. Depending on the tastes, it can be sweet or spicy, thick or thinner.
Ingredients:
- Carrots - 1 kg
- Bulgarian pepper - 1 kg
- Onions - 0.5 kg
- Tomato paste - 0.5 l
- Salt - 1 tablespoon
- Sugar - 1 tsp
- Water - 300 ml
- Vegetable oil - for frying
Cooking lecho with tomato paste without vinegar:
- Cut the onions into half rings and fry in oil until transparent.
- Cut the carrots into cubes in a separate frying pan and fry in vegetable oil until soft.
- Combine onions with carrots and add sliced bell peppers.
- Dissolve tomato paste in boiled water and add to vegetables.
- Simmer for 20 minutes, season with salt, sugar and spices to taste.
- Pour the finished lecho with tomato paste without vinegar into sterilized jars and tighten the lids.
Pepper and carrot
Pepper and carrot lecho for the winter can be served with porridge, potatoes, and just with a slice of fresh bread. For a warming effect, you can add a little hot pepper.
Ingredients:
- Carrots - 1 kg
- Bulgarian pepper - 1 kg
- Tomatoes - 2 kg
- Sugar - 1, 5 tablespoons
- Salt - 1, 5 tablespoons
- Apple cider vinegar - 2 tablespoons
- Allspice - 5 peas
- Black pepper - 5 peas
- Carnation - 3 buds
- Vegetable oil - for frying
Cooking lecho from pepper and carrots:
- Cut the tomatoes into slices and puree with a blender. Place them in a saucepan and boil. Simmer for 25 minutes.
- Grate the carrots on a coarse grater, lightly fry in vegetable oil until soft and add to the tomatoes.
- Peel the bell peppers, cut into rings and add to the tomatoes.
- Grind the spices in a mortar and add to the lecho along with sugar and salt.
- After 20 minutes, pour in the vinegar and cook for 2 minutes.
- Arrange the pepper and carrot lecho in sterilized jars and roll up.
With onions and carrots
Lecho with onions and carrots for the winter is the simplest, but very tasty recipe for preparation. It can be eaten with a slice of bread or as a side dish for meat dishes. It is also suitable as a borsch dressing.
Ingredients:
- Carrots - 1 kg
- Onions - 1 kg
- Tomatoes - 0.5 kg
- Vegetable oil - 20 g
- Salt - 1 tablespoon
- Sugar - 50 g
- Vinegar 9% - 1 tbsp
- Bay leaf - 2 pcs.
- Garlic - 2 cloves
Cooking lecho with onions and carrots:
- Grind the tomatoes and pour into a large saucepan. Bring to a boil over low heat.
- Cut carrots into long sticks or grate on a coarse grater and pour into tomato puree. Cook over low heat for 15 minutes.
- Peel the onion, cut into half rings and add to the vegetables. Cook everything together for 5 minutes.
- Salt, add sugar and pour in vegetable oil. Stir, cover and simmer lecho over low heat for 20 minutes, stirring occasionally.
- At the end of cooking, pour in the vinegar, finely chopped garlic and bay leaf.
- Put the hot lecho with onions and carrots in jars, close the lid, turn over and put under the blanket to cool slowly.
Assorted carrots, peppers, tomatoes and onions
Juicy, tender, aromatic and the most delicious assorted vegetable lecho for the winter. Meaty bell peppers, sweet carrots, spicy onions and rich tomato - the products are perfectly combined and harmonious.
Ingredients:
- Sweet pepper - 1 kg
- Tomato - 1 kg
- Onions - 400 g
- Carrots - 400 g
- Sugar - 100 g
- Vegetable oil - 100 ml
- Salt - 1 tablespoon
- Table vinegar 9% - 2 tablespoons
- Bay leaf - 2 pcs.
- Allspice - 5 pcs.
Cooking lecho assorted carrots, peppers, tomatoes and onions for the winter:
- Peel the onion, cut into strips and fry until transparent in a skillet in vegetable oil over medium heat, stirring occasionally.
- Grate the carrots on a coarse grater, and when the onion is half cooked, add to it in the pan. Fry everything together until cooked through.
- Chop the tomatoes in a food processor or mince them. Pour the tomato puree into a cooking pot, add salt, sugar, allspice and bay leaf. Place the pot on the stove and bring to a boil. Simmer over medium heat for 15 minutes, stirring occasionally.
- Add medium-sized sweet bell peppers, fried carrots with onions to the tomato mass. Stir and cook for 20 minutes.
- Pour table vinegar to the products, remove the pan from the heat, mix and immediately pour hot into clean jars. Cover them with sterile lids and let cool slowly.
