How to cook lecho from pepper, tomatoes, zucchini, eggplant for the winter … TOP-7 different recipes. Cooking secrets. Video recipes.
Vegetable season is in full swing, so it's time to replenish the body with vitamins and nutrients. In this review, we will learn the recipes and secrets of making lecho. In European countries, especially Hungary, the snack has gained immense popularity due to its versatility. Lecho is served as a side dish for meat and fish dishes. They use it as an independent dish, served as a sauce for pasta, potatoes, meat dishes. It tastes good both cold and hot. Moreover, lecho is in demand not only in summer, many housewives harvest it for the winter. One of the classic tandem products for lecho is bell pepper with tomatoes. But there are also more interesting and unusual preparations from eggplant, zucchini and other vegetables.
Lecho for the winter - cooking secrets
- There is no single recipe for making lecho. However, there are two irreplaceable products that make up its base - tomatoes and bell peppers. Often onions, garlic, carrots, eggplants, zucchini, etc. are added to the composition.
- Additional products for lecho: salt, sugar, vegetable oil and aromatic herbs (cilantro, basil, parsley, dill, thyme, marjoram). For preparation, it is allowed to use dried herbs and mix seasonings, but in moderation.
- When harvesting lecho for the winter, add 9% table vinegar, which allows you to keep the harvest for a long time.
- Also, for better preservation of sweet vegetable preparations for the winter, you need to carefully prepare the container. Wash glass jars with lids well with soda, sterilize bottles over steam or in any other way, and boil the lids.
- For the preparation, it is most convenient to use cans with a volume of 0.7-1 liters.
- Lecho will be thick if you use high quality and fleshy tomatoes. Second-rate fruits will not give a good result. The more ripe and sweeter the tomatoes, the better. Large and overripe tomatoes that are not suitable for separate use will do.
- Lecho tomatoes should be peeled. To do this, make shallow cross-shaped cuts in a circle of tomatoes, dip in boiling water for 3-4 minutes and lie in ice water for 2-3 minutes. Then pull on the skin and remove it.
- Tomatoes are passed through a meat grinder or chopped with a blender in tomato puree. You can replace mashed potatoes with tomato paste diluted in water. For 1.5 kg of tomatoes, take 1 liter of water and 250-300 g of pasta.
- For the preparation of lecho, I often use red bell peppers. Green and yellow are added rarely and in small quantities, so as not to spoil the color of the workpiece.
- Choose ripe, meaty peppers with smooth skin but not overripe. A more delicious lecho will come from sweet, undigested fruits. Therefore, slightly harsh vegetables will do.
- Be sure to remove the seeds from the pepper so that they do not float in the finished dish.
- Cut the peppers lengthwise into circles, large strips, or divide into quarters into 4-6 parts. If you plan to add lecho to soup or stew, it is better to cut the vegetables into smaller pieces.
- Fresh greens can be added to the preparation 5 minutes before cooking, and dried ones at the beginning of cooking.
See also how to make zucchini lecho.
Bell pepper lecho and tomato for the winter
There are a lot of variations in the preparation of lecho. The simplest and most popular version of the dish is made from peppers and tomatoes without unnecessary additives. But this vegetable dish can be flavored with various spices and herbs at will, or stick to minimalism, using only tomatoes and peppers.
- Caloric content per 100 g - 198 kcal.
- Servings - 2 cans
- Cooking time - 1 hour 45 minutes
Ingredients:
- Red pepper - 2 kg
- Vinegar 9% - 1 tbsp
- Garlic - 7-10 cloves
- Sugar - 0.5 tbsp.
- Greens (dill, cilantro) - 2 bunches
- Salt - 1 tsp or to taste
- Ground paprika - 1 tsp
- Tomatoes - 1 kg
- Bulb onions - 4 pcs.
- Sunflower oil - 1 tbsp.
- Ground black pepper - 1 tsp
Cooking lecho from bell pepper and tomato for the winter:
- Wash the peppers and tomatoes and cut into pieces of a convenient size. First, peel the pepper from the seed box, the tomatoes from the skin and, if desired, pass through a meat grinder.
- Peel the onion, wash, chop into half rings and sauté in oil until golden brown.
- Combine onions with tomatoes, salt to taste and simmer for 15-20 minutes, stirring constantly.
- Add pepper to the tomatoes and simmer, covered, for 5 minutes.
- Remove the lid and continue simmering for another 10 minutes, stirring occasionally.
- Peel the garlic, chop finely and add to the vegetables.
- Pour in vinegar, add sugar and simmer for 15-20 minutes.
- Add paprika, black pepper, chopped herbs to vegetables, stir and cook for 10 minutes.
- At this stage, the vegetable salad can be served. To prepare it for the winter, pour the bell pepper lecho and tomato into sterilized jars and roll up the lids. Turn the bottle caps down, wrap it with a warm blanket and leave to cool completely at room temperature.
Zucchini lecho for the winter
For the recipe, take young zucchini, you do not need to peel them or remove the seeds. Old fruits will have to first remove the hard peel and large seeds. There will also be a different way of cutting the fruit: a young vegetable is cut into large rings, a mature one - into cubes.
Ingredients:
- Zucchini - 1.5 kg
- Bulgarian pepper - 1.5 kg
- Tomatoes - 2 kg
- Vegetable oil - 200 ml
- Sugar - 100 g
- Salt - 2 tablespoons
- Garlic - 3 cloves
- Apple cider vinegar - 100 ml
Cooking lecho from zucchini for the winter:
- Pepper first clean from the seed box, wash, dry and cut.
- Cut the zucchini into large slices.
- Puree the tomatoes to a puree consistency and boil.
- After 5 minutes, add vegetables, stir, cover and bring to a boil.
- Pour in butter, add sugar, salt and cook vegetables covered for 15 minutes.
- 5 minutes before the end of stewing, add chopped garlic and pour in the vinegar.
- Stir the zucchini lecho for the winter and pour hot into clean jars.
- Roll up the caps and leave to cool slowly.
Lecho for the winter "Lick your fingers"
Universal preparation for the winter - "You will lick your fingers" lecho. Delicate taste, bright appearance, amazing aroma. Vegetable appetizer is spicy, at the same time moderately spicy and sweet.
Ingredients:
- Tomatoes - 2 kg
- Bulgarian pepper - 3 kg
- Sugar - 200 g
- Salt - 2 tablespoons
- Vegetable oil - 200 g
- Vinegar 9% - 100 ml
Cooking lecho for the winter "Lick your fingers":
- Wash the tomatoes and mince them. Pour the tomato puree into a large saucepan, add sugar, salt and butter. Stir, put on fire, bring to a boil and simmer for 15 minutes.
- Peel the peppers from the seeds with a stalk and chop coarsely. Add them to the tomato sauce, stir, boil and cook for 30 minutes.
- At the end of cooking, pour in the vinegar, stir and put hot lecho for the winter "Lick your fingers" in sterile jars.
- Tighten the jars with lids, wrap them with a blanket and leave to cool completely.
Pepper lecho with carrots and onions for the winter
Lecho from bell peppers, onions, carrots for the winter - a step-by-step photo recipe, is one of the most popular blanks for future use. Although it is tasty and fresh hot, which will diversify the usual side dishes.
Ingredients:
- Sweet pepper - 400 g
- Carrots - 150 g
- Onion - 1 pc.
- Tomato juice - 700 ml
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking lecho from pepper, with carrots and onions for the winter:
- Peel the bell peppers from the seed box, remove the tail and rinse. Cut the fruit into four pieces and send to a saucepan. Fry it over high heat until dark marks appear. Pour the tomato juice over the pepper, cover and simmer over low heat.
- Peel the carrots, wash, chop into cubes and send to the pepper.
- Peel the onions, wash, turn into small cubes and pour into the pan with the vegetables.
- Add spices to the jar, such as bay leaves, basil, thyme, black pepper.
- After 30 minutes, the lecho will be ready and can be served.
- To preserve it, put it in sterilized jars, roll up the lids, wrap it in a warm blanket and leave to cool slowly.
- Then remove the pepper lecho, with carrots and onions for the winter in a dark and cool place for storage.
Cucumber lecho for the winter
The list of homemade preparations for the winter for future use would not be complete without cucumber lecho, which is complemented by bell peppers and tomatoes. Crispy cucumbers in tomato sauce are saturated with the aroma of garlic. They will be an excellent snack for strong drinks and an addition to meat, poultry or fried potatoes.
Ingredients:
- Cucumbers - 1, 2 kg
- Tomatoes - 1, 2 kg
- Bulgarian pepper - 1 kg
- Garlic - 2-3 cloves
- Sugar - 100 g
- Salt - 1 tablespoon
- Vegetable oil - 100 ml
- Apple cider vinegar - 100 ml
Cooking cucumber lecho for the winter:
- Wash the tomatoes, peel them and use a blender to turn them into tomato puree.
- Peel the seeds, wash and cut into strips.
- Pour tomato puree into a saucepan, add pepper, chopped garlic, add oil and add sugar and salt. Stir, bring to a boil and cook covered for 10-15 minutes
- Wash the cucumbers, cut into slices and place in a saucepan with vegetables.
- Next, pour in the vinegar, stir, boil and cook, covered for 10 minutes.
- Spread hot cucumber lecho for the winter in clean jars, roll up the lids and leave to cool slowly under a blanket.
Lecho with carrots and onions for the winter
All the bright colors and tastes of a sunny summer are collected in a juicy, tender and fragrant lecho with carrots and onions. The ingredients in the recipe go well with each other. Vegetable appetizer with fleshy peppers, sweet carrots, spicy onions and rich tomato.
Ingredients:
- Tomato juice - 2 l
- Bulgarian pepper - 1 kg
- Carrots - 500 g
- Onions - 300 g
- Vegetable oil - 150 ml
- Sugar - 100 g
- Salt - 1, 5 tablespoons
- Vinegar 9% - 1 tbsp
Cooking lecho with carrots and onions for the winter:
- Pour the tomato juice into a saucepan, add oil, sugar, salt, vinegar and bring to a boil.
- Peel the carrots, wash and grate on a coarse grater. Put it in tomato puree and cook for 15 minutes.
- Peel the seed box and cut into slices.
- Peel the onions, wash, chop in half rings and add to the tomato.
- Continue cooking for 20 minutes and pour the lecho with carrots and onions for the winter in clean and sterile jars.
- Roll them up with lids, turn them over, wrap them in a warm blanket and leave to cool slowly.
Lecho with onions, eggplants and tomatoes for the winter
Serve the lecho with onions, eggplants and tomatoes, right after cooking, with boiled potatoes. But it is no less delicious to open a jar of this fragrant and tasty twist with a zamas. Serving a piece with bread, you get a quickly cooked full dinner.
Ingredients:
- Eggplant - 1 kg
- Tomatoes - 2 kg
- Bulgarian pepper - 1 kg
- Onions - 2 pcs.
- Sugar - 50 g
- Salt - 1, 5 tablespoons
- Vegetable oil - 50 ml
- Table vinegar 9% - 1 tablespoon
Cooking lecho with onions, eggplants and tomatoes for the winter:
- Puree the tomatoes in a way convenient for you and pour into a saucepan. Add sugar, salt, oil, vinegar and bring to a boil.
- Peel the pepper from the seed box, cut off the stalk and cut into arbitrary pieces.
- Peel the onions, wash and chop into thin half rings.
- Wash the eggplants, dry and cut into rings. If you are using ripe fruits, remove the bitterness from them first. To do this, sprinkle the sliced fruits with salt and leave for half an hour. When moisture droplets form on the surface, rinse them off with running water and dry with a paper towel.
- Place the peppers, onions and eggplants in the boiling tomato puree.
- Stir the food, bring to a boil and cook for 15 minutes, covered.
- Pour hot lecho with onions, eggplants and tomatoes for the winter into clean jars and roll up the lids. Cool with a blanket and hide in the closet for storage.
