The most delicious lecho recipes for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

A very tasty lecho can be prepared for the winter from the classic set of products: tomatoes, peppers, carrots and onions. Just choose any of the very interesting new recipes with step by step photos.

Delicious lecho for the winter

The most delicious lecho for the winter is always obtained from a combination of tomatoes and peppers with the addition of fried carrots and onions.

Ingredients:

• tomatoes - 5 kg;
• bulgarian pepper - 3 kg;
• onions - 1 kg;
• carrots - 1 kg;
• hot peppers - 4 pcs. (or to taste);
• sugar - 100 g;
• salt - 50 g;
• garlic - 5 cloves;
• bay leaf - 5 pcs.;
• peppercorns - 1 tsp;
• vegetable oil - 400 ml;
• vinegar 9% - 100 ml.

Preparation:

• Prepare the washed vegetables for cooking, starting with the tomatoes. On top of them we make a cruciform incision, put in a suitable spacious container. Fill with boiling water, leave for 5-10 minutes (focusing on the ease of peeling).
• Having removed the peel from the tomato fruits, we twist them in a meat grinder and filter through a sieve, discard the seeds. We put the juice to warm up and after boiling, boil for 15 minutes.

• Add salt, sugar, peppercorns and bay leaf to the tomato sauce, cook for another 15 minutes, remove the bay leaf.
• While the tomato sauce is boiling, cut the onion into half rings, carrots and peppers into coarse strips.
• Fry vegetables in a pan with oil, laying them out in batches in order: onions, carrots, peppers.

Pour the tomato sauce to the fried vegetables, add the hot pepper and garlic, simmer over medium heat for 15-20 minutes

Pour vinegar and oil into the boiling vegetable mass, cook for another five minutes and lay out in sterile jars, seal

Harvesting lecho without frying and hot pepper

According to one of the best author's recipes with a photo, you can prepare a very tasty lecho without frying.

Ingredients:

• tomatoes - 1 kg;
• sweet pepper - 10-15 pcs.;
• onions - 1-2 heads;
• carrots - 2 pcs.;
• vegetable oil - ½ tbsp.;
• sugar - 5 tbsp. l.;
• salt - 2 tbsp. l.;
• peppercorns;
• a mixture of spicy herbs (dill, parsley, cilantro, basil) - to taste and desire;
• vinegar 9% - 5 tbsp. l.

Preparation:

1. Cut the tomatoes peeled from the skin (by the method of scalding) into small cubes, put them in a prepared container for cooking a vegetable snack.
2. Add peppercorns, salt, sugar and butter to the tomatoes and bring to a boil.
3. Immediately after boiling, spread the sliced peppers and onions to them. Add the carrots, grated on a coarse grater.
4. We boil everything for 5-10 minutes, pour in the vinegar, add finely chopped greens and after a couple of minutes we put them in sterile jars. We roll up the jars filled with a popular snack, as usual, according to all the rules of home canning.

Bright lecho according to the original recipe with whole onion heads

You can prepare a very tasty lecho for the winter from tomatoes and peppers. Also, carrots and onions with whole heads are added to the appetizer along with spices.

Ingredients:

• bell peppers of different colors - 4 kg;
• tomatoes - 3 kg;
• carrots - 1 kg;
• small onions - 200 g;
• garlic - 1 head;
• sugar - 100 g;
• vegetable oil - 100 ml;
• apple cider vinegar 9% - 100 ml;
• ground hot pepper - to taste;
• black peppercorns - 15 g;
• salt.

Preparation:

• Cut the tomatoes into slices, chop them in any way and get rid of the seeds by rubbing them through a sieve. We put the resulting homogeneous tomato paste on heating.
• On the peeled carrots, we make three small longitudinal notches, then cut into large ones. We boil the resulting curly cut in a suitable preheated container with a mixture of vegetable oil and vinegar.

• We spread whole onion heads to the boiling carrots, having previously peeled them off. We also leave the tails on the onion heads as much as possible (if possible) intact. If it was not possible to find a small onion, then remove layer by layer from a medium-sized onion, thereby reducing the size of the head and use it in this form.
• After the next boil, put in a container with lecho a large cut of multi-colored pepper, salt, sugar and all other spices.

Add finely chopped or crushed garlic to the lecho, boil for a couple of minutes and lay out in sterile jars

Home-style lecho in a slow cooker

According to one of the best simple recipes with step-by-step photos, you can cook delicious lecho for the winter in a slow cooker.

Ingredients:

• bulgarian pepper - 1 kg;
• onions - 200 g;
• carrots - 250 g;
• garlic - 2 cloves;
• tomatoes - 700 g;
• salt - 3 tsp;
• sugar - 60 g;
• vegetable oil - 50 ml;
• vinegar 9% - 20 ml;
• paprika - 1 tsp;
• hot pepper.

Preparation:

1. Put mashed potatoes made from tomatoes, cut into slices and chopped with a blender or meat grinder in the multicooker bowl.
2. We turn on the "Stew" mode and continue laying the rest of the prepared vegetables: half rings of onions, coarsely chopped carrots, mix.
3. When the vegetable mass in the multicooker bowl boils, put the sliced pepper, salt, sugar and paprika in it, mix again.
4. Simmer for 15-20 minutes, add oil and vinegar, continue the process for another 5 minutes.
5. We put lecho in sterile jars, seal with sterile lids.

Lecho with fried vegetables without vinegar

Lecho is especially tasty from fleshy tomatoes and peppers. Such a delicious snack can be prepared for the winter with the addition of carrots and onions, without using vinegar.

Ingredients:

• bulgarian red meaty pepper - 1 kg;
• ripe tomatoes, fleshy with a small seed content - 1 kg;
• onions - 400 g;
• carrots - 400 g;
• sugar - 100 g;
• salt - 1 tbsp. l.;
• vegetable oil - 100 ml;
• vinegar 9% - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• allspice peas - 5 pcs.

Preparation:

Having washed and cleaned the vegetables from all that is superfluous, we begin the preparation by cutting the tomatoes into slices of any size. Then grind them with an immersion blender and put them on heating

• Add salt, sugar, bay leaf and allspice to the tomato mass, bring to a boil.
• Fry the onion slices in vegetable oil until golden brown, add the grated carrots, continue to fry over high heat for another five to seven minutes.

• Pour the tomato base lecho into a saucepan with fried vegetables, removing the bay leaves.
• Add coarsely chopped peppers to the newly boiled mass, boil, reducing the heat, for 20 minutes.

We lay out the finished snack on sterile jars, roll it up.

Delicious lecho with zucchini

You can prepare a delicious version of a popular snack according to one of the proven recipes with a photo.

Ingredients:

• tomatoes - 1 kg;
• zucchini - 1 kg;
• bulgarian pepper - 1 kg;
• carrots - 500 g;
• onions - 200 g;
• garlic - 2 cloves;
• vegetable oil - 150 ml;
• vinegar 9% - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.

Preparation:

Using a blender, puree the prepared tomatoes (if you wish, you can remove the skin). Bring to a boil, cook for 15-20 minutes

• Cut the peeled zucchini into large semicircles (so as not to turn into porridge), leave in readiness.
• Fry onion and carrots chopped at your discretion in oil in a saucepan or saucepan with a thick bottom.

• After acquiring a light golden brown vegetable roast, add coarse slices of bell pepper and prepared zucchini.
• Fill the collected vegetables with boiling tomato paste and bring to a boil. Simmer the appetizer for 30-35 minutes after boiling, adding salt, sugar, chopped garlic.

At the end of cooking, pour in the vinegar, mix and distribute in sterile jars for sealing.

Lecho with predominant tomato and pepper flavor

The red lecho from ripe tomatoes and peppers with a bright rich taste of these vegetables looks appetizing and attractive. To add a spicy note to the appetizer prepared for the winter, add lightly fried carrots and onions to it.

Ingredients:

• bulgarian pepper - 2 kg;
• tomatoes - 2 kg;
• onions - 300 g;
• carrots - 300 g;
• salt - 1 tbsp. l.;
• sugar - ½ tbsp.;
• citric acid to taste;
• sunflower oil - ½ tbsp.

Preparation:

• For lecho, according to this recipe, we choose very ripe fleshy tomatoes with a minimum seed content. We cut and grind in any way.
• Considering the fact that tomato puree is quite thick, we warm it up in a container with a thick bottom and put a fire divider on the burner.

Grated or chopped carrots and onion half rings can be added raw to a boiled tomato base. However, if the small presence of fried in the prepared dish suits you, then lightly sauté them with butter (it will be much tastier)

After the tomato mass with vegetable frying has boiled for 10-15 minutes, spread the coarsely chopped pepper, salt and sugar, simmer for the same amount of time. If we want to cook lecho in a more liquid form, then during stewing, close the container with a lid

Since lecho is prepared without vinegar (the acid in tomatoes is quite enough for canning), you can put a small amount of citric acid as a safety net.

Delicious lecho "YOU LICK YOUR FINGERS"

Use a simple recipe with step by step photos to cook a delicious lecho. The appetizer turns out to be such that "you just lick your fingers."

Ingredients:

• fleshy red sweet pepper - 3 kg;
• tomatoes - 4 kg;
• vegetable oil - ½ pcs.;
• onions - 1 kg;
• carrots - 300 g;
• vinegar 9% - 2 tbsp.;
• sugar - ½ tbsp.;
• salt - 2 tbsp. l.

Preparation:

• Warm the chopped tomato slices to a boil (if desired, strain through a sieve to get rid of the seeds).
• Chop the onion finely, pass the carrots through a meat grinder (or chop in another way), fry in oil.
• Add the pepper cut into strips to the container with vegetables, mix and continue the process for 10 minutes (stirring occasionally).

• Simultaneously with the frying of vegetables, tomato paste was languishing all this time. Pour it boiling over the vegetables. Add salt, sugar and simmer everything together until the desired lecho consistency is obtained.
• Five minutes before the end of cooking, add vinegar, mix thoroughly.

We lay out a boiling snack in prepared jars, roll up using sterile lids, and seal

Banks must be sterilized!

Beautiful and delicious lecho with olive oil

Lecho for the winter from tomatoes and peppers with the addition of onions and carrots turns out to be not only very tasty, but also beautiful if you use contrasting colors of vegetables.

Ingredients:

• tomatoes - 3 kg;
• bulgarian pepper green - 1.5 kg;
• onions - 1.5 kg;
• carrots - 1.5 kg;
• salt - 2 tbsp. l.;
• sugar - 250 g;
• olive oil - 300 ml;
• vinegar 6% - 5 tbsp. l.;
• spicy additives (bay leaf, allspice).

Preparation:

• We wash the tomatoes, cut into arbitrary large pieces and cook in a suitable container until softened, rub through a sieve, getting rid of seeds and skins.
• Pepper is cleaned of stalks and seeds, cut into strips (or at your discretion).

• Cut the onion into thin half rings, grate the carrots for Korean carrots, leave in readiness.
• We put the tomato juice on heating, add olive oil, spices (you can use your favorite and Provencal herbs). We boil the whole mass for 10-15 minutes with a medium boil.

• We spread onions and carrots to boiled tomato juice, mix.
• After the mass boils again, send the sliced sweet pepper, salt, sugar, stir.

Simmer lecho at low boil for 20-25 minutes, add vinegar, mix. After five minutes, we lay out a bright snack on sterile jars, roll it up as usual

A popular and delicious appetizer is not at all difficult to prepare, guided by the best recipes. As a result, in winter, you can significantly diversify your diet with a tasty and healthy addition to any dish.