Source: Elena_hramowa, AdobeStockIn winter, when fresh vegetables are acutely scarce, a jar of appetizing lecho will be a real lifesaver. We'll be making it from bell peppers and tomatoes – a winning combination. We're sharing 20 delicious recipes!
1. Bell Pepper and Tomato Lecho – Classic Recipe
Source: food.inmyroom.ruThe most popular variation of lecho, which anyone can prepare.
You will need: 2 kg bell peppers, 2 kg tomatoes, 100 g sugar, 1/2 cup vinegar, 4 tbsp vegetable oil, 1 tbsp salt.
Preparation: Core the bell peppers and cut them into small pieces. Peel the tomatoes, chop them, and place them in a blender. Add sugar, salt, oil, and blend until smooth. Pour the tomato mixture into a pot, add the bell peppers, and simmer for 30 minutes. Pour in the vinegar, remove the lecho from heat after 1 minute, and seal in sterilized jars.
2. Bell Pepper, Tomato, and Carrot Lecho for Winter
Source: timeshare-ok.ruIf there isn't enough sugar or salt, add them to your taste.
You will need: 3 kg bell peppers, 2 kg tomatoes, 300 g carrots, 150 g sugar, 100 ml vinegar, 150 ml vegetable oil, ground black pepper to taste, 2 tbsp salt.
Preparation: Core and slice the bell peppers, grate the carrots, and peel, chop, and blend the tomatoes. Pour the tomato puree into a large pot, add sugar, ground pepper, oil, bell peppers, and carrots. Simmer everything together for 30 minutes after boiling, pour in the vinegar, salt, and stir. Fill jars with hot lecho and seal.
3. Bell Pepper and Tomato Lecho with Citric Acid
Source: pinterest.comAn excellent lecho recipe for winter when you don't want to use vinegar.
You will need: 2 kg bell peppers, 2 kg tomatoes, 1 tsp citric acid, 1/2 cup vegetable oil, 1/2 cup sugar, ground black pepper, 30 g salt.
Preparation: Core and slice the bell peppers, and peel, chop, and place the tomatoes in a blender. Add oil, sugar, ground pepper, and blend until smooth. Pour the tomato mixture into a pot, add the bell pepper pieces, and simmer for 20 minutes. Add citric acid, salt, and remove from heat after 10 minutes. Distribute the lecho into sterilized jars and seal for winter.
4. Lecho with Tomatoes, Garlic, Bell, and Hot Peppers
Source: vosadu-li-vogorode.ruThis preserve stores well even in a regular pantry.
You will need: 2 kg bell peppers, 2 hot peppers, 2 kg tomatoes, 4 cloves garlic, 100 ml vegetable oil, 100 ml apple cider vinegar, 150 g sugar, 1 tsp paprika, 0.5 tsp ground black pepper, 35 g salt.
Preparation: Core and cut the bell peppers into small pieces, finely chop the hot peppers with seeds, and chop the tomatoes, place them in a blender, and blend. Transfer the tomato mixture to a pot, add sugar, salt, spices, oil, and stir. Add both types of peppers and simmer the lecho for 30 minutes. Press in the garlic, pour in the vinegar, and remove the preparation from heat after 2 minutes. Distribute the lecho into sterilized jars, seal, and wrap in a warm blanket for 24 hours.
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5. Bell Pepper, Tomato, and Garlic Lecho
Source: povar.ruIt's best to cook in a pot with a thick bottom.
You will need: 2 kg bell peppers, 2 kg tomatoes, 70 g garlic, 100 g sugar, 100 ml vinegar, 1/2 cup vegetable oil, 4 black peppercorns, 2 tbsp salt.
Preparation: Core and cut the bell peppers into small pieces. Peel the tomatoes, chop them, and place them in a blender. Add sugar, oil, salt, and blend until smooth. Transfer the tomato mixture to a pot, add the bell peppers, peppercorns, and simmer for half an hour. Press in the garlic, pour in the vinegar, and cook for another 3 minutes. Distribute the hot lecho into sterilized jars and seal with lids.
6. Bell Pepper and Tomato Lecho without Vinegar
Source: bee-master.ruYou'll have to fuss a bit with sterilization, but it will be very tasty!
You will need: 3 kg bell peppers, 2 kg tomatoes, 2 hot peppers, 50 g garlic, 1 onion, 50 ml vegetable oil, 2 tbsp sugar, 1 tbsp salt.
Preparation: Peel and finely chop the tomatoes, and finely chop the hot peppers, peeled onion, and bell peppers. Sauté the onion in oil until translucent, add the tomatoes, and cook for 7 minutes. Transfer the vegetables to a pot, add sugar, salt, both types of peppers, and simmer the lecho for 15 minutes over medium heat. Press in the garlic, stir, and after 1 minute, distribute the preparation into jars. Place the jars in a pot filled with warm water, sterilize for 40 minutes, and seal.
7. Tomato Lecho with Bell Peppers and Zucchini for Winter
Source: agrognom.ruIf the zucchini skin is tough, be sure to peel it.
You will need: 2 kg bell peppers, 2 kg tomatoes, 50 g garlic, 300 g zucchini, 120 g sugar, 100 ml vegetable oil, 120 ml apple cider vinegar, ground black pepper, 40 g salt.
Preparation: Slice the zucchini and peeled bell peppers. Peel the tomatoes and pass them through a meat grinder. Pour the tomato puree into a deep pot, add oil, ground pepper, chopped vegetables, salt, and sugar. Simmer everything together for 30 minutes, pour in the vinegar, press in the garlic, and stir. After 2 minutes, distribute the lecho into sterilized jars and seal.
8. Simple Lecho Recipe for Winter
Source: povar.ruYou can also add ground paprika, coriander, or cloves to taste.
You will need: 2 kg tomatoes, 2 kg bell peppers, 150 ml water, 140 g sugar, 20 g salt.
Preparation: Peel the tomatoes, chop them, and place them in a blender. Core and stem the bell peppers, and cut them into small wedges. Pour the tomato mixture into a pot, add water, sugar, and salt. Bring to a boil, add the bell peppers, and cook for 30 minutes over medium heat. Distribute the hot lecho into prepared containers, close with lids, and wrap in a warm blanket for 24 hours.
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9. Bell Pepper Lecho with Onion, Tomatoes, and Spices
Source: novyefoto.ruThe finished lecho can be served with meat dishes, porridge, pasta, baked or fried potatoes.
You will need: 3 kg bell peppers, 2 kg tomatoes, 500 g onions, 4 tbsp vegetable oil, 120 ml apple cider vinegar, 150 g sugar, 1 tsp paprika, 0.5 tsp ground coriander, 0.5 tsp ground black pepper, 2 tbsp salt.
Preparation: Slice the peeled onion and bell peppers. Peel the tomatoes, chop them, and pass them through a meat grinder. Mix everything and transfer to a deep pot. Add spices, oil, sugar, and salt. Simmer for 30 minutes, pour in the vinegar, and remove from heat after 2 minutes. Distribute the lecho into prepared jars and seal with lids.
10. Tomato and Bell Pepper Lecho without Sterilization
Source: botanichka.ruGinger gives lecho an original aroma and a light piquant note.
You will need: 2 kg tomatoes, 2 kg bell peppers, 300 g onions, 4 cloves garlic, 1 lemon, 200 ml vegetable oil, 100 g sugar, 0.5 tsp ground ginger, 30 g salt.
Preparation: Slice the peeled onion and bell peppers, and score the tomatoes at the base, blanch them with boiling water, and peel. Transfer the tomatoes to a blender, add sugar, ginger, salt, oil, and blend. Pour the resulting mixture into a pot, add onion, bell peppers, and cook for half an hour over medium heat. Squeeze in lemon juice, add minced garlic, and cook for another 2 minutes. Distribute the hot lecho into jars and seal for winter.
11. Lecho with Tomatoes, Onion, Bell, and Hot Peppers
Source: rutube.ruThe finer the vegetables are chopped, the faster the lecho will cook.
You will need: 2 kg tomatoes, 1 kg bell peppers, 3 hot peppers, 300 g onions, 100 g granulated sugar, 100 ml vinegar, 0.5 tsp ground black pepper, 0.5 tsp ground cloves, 1 tbsp salt.
Preparation: Peel the tomatoes, chop them, and pass them through a meat grinder. Cut the hot peppers in half, remove seeds, rinse, and finely chop. Core and slice the bell peppers into small wedges. Mix tomato puree, sugar, salt, and spices in a pot, then add onion, hot, and bell peppers. Simmer for 30 minutes, add vinegar, and remove from heat after 2 minutes. Fill prepared jars with hot lecho and seal.
12. Bell Pepper Lecho with Tomatoes and Tomato Paste
Source: povar.ruInstead of paste, you can add a double portion of tomato juice or sauce.
You will need: 2 kg bell peppers, 1 kg tomatoes, 100 g tomato paste, 1/2 cup vinegar, 1/2 cup sugar, 120 g sugar, 1.5 tbsp salt, 1 tsp paprika.
Preparation: Core and seed the bell peppers, and cut them into long strips. Score the tomatoes at the base, blanch them with boiling water, and peel. Blend the tomatoes, mix with salt, sugar, and paprika. Pour the resulting mixture into a pot, add oil, tomato paste, and bell pepper pieces. Simmer the lecho for 30 minutes after boiling, pour in the vinegar, and after 2 minutes, distribute into sterilized jars.
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13. Bell Pepper, Tomato, and Onion Lecho for Winter
Source: lobsterhouse.ruTomatoes should be ripe, soft, and with thin skin.
You will need: 1.5 kg bell peppers, 2 kg tomatoes, 500 g onions, 100 ml vinegar, 50 ml vegetable oil, 1 tsp ground black pepper, 80 g sugar, 20 g salt.
Preparation: Slice the peeled bell peppers and onions into small pieces. Peel the tomatoes, blend them, and strain through a sieve. Pour the tomato juice into a thick-bottomed pot, add sugar, salt, oil, and ground pepper. Bring to a boil, add the chopped vegetables, and simmer everything together for 30 minutes. Pour in the vinegar, stir, and simmer for 1 minute. Distribute the lecho into sterilized jars and seal.
14. Hungarian Lecho for Winter
Source: maminblog24.ruA quick and simple recipe for a delicious vegetable preserve.
You will need: 2 kg bell peppers, 1.5 kg tomatoes, 1 hot pepper, 100 g sugar, 1/2 cup vinegar, 120 ml vegetable oil, 1 tbsp paprika, 30 g salt.
Preparation: Core and slice the bell peppers into small wedges. Finely chop the hot pepper with seeds. Peel the tomatoes, chop them, and blend. Strain the tomato mixture through a sieve, pour into a pot, then add sugar, salt, paprika, and boil for 5 minutes. Add bell and hot peppers, pour in oil, and simmer the preparation for half an hour over low heat. Pour in the vinegar, stir, and remove from heat after 2 minutes. Distribute the lecho into sterilized jars, seal, and wrap in a warm blanket for 24 hours.
15. Bell Pepper Lecho with Tomatoes and Mushrooms
Source: legkovmeste.ruIf the tomato puree is too thick, add a little water.
You will need: 3 kg bell peppers, 2 kg tomatoes, 400 g mushrooms, 200 g onions, 100 g sugar, 5 tbsp vegetable oil, 120 ml vinegar, 1 tsp ground pepper, salt to taste.
Preparation: Peel the tomatoes, chop them, and pass them through a meat grinder. Chop the mushrooms, peeled onion, and bell peppers. Mix tomato puree, sugar, oil, salt, and ground pepper in a pot. Boil for 2 minutes, add mushrooms, onion, and bell peppers. Reduce heat and simmer everything together for another 25 minutes. Pour in the vinegar, stir, and turn off the heat after 3 minutes. Fill jars with hot lecho and seal for winter.
16. Lecho with Beans, Bell Peppers, and Tomatoes
Source: lifehacker.ruCarefully place the lecho into jars so as not to crush the vegetables.
You will need: 2.5 kg bell peppers, 2 kg tomatoes, 50 g garlic, 1 hot pepper, 1 cup beans, 100 g sugar, 1/2 cup apple cider vinegar, 50 ml vegetable oil, 1 tsp paprika, 1 tsp ground black pepper, 2 tbsp salt.
Preparation: Soak the beans for 2 hours in cold water. Core and slice the bell peppers, peel and blend the tomatoes, and finely chop the hot pepper with seeds. Pour the tomato mixture into a pot, add sugar, spices, salt, and oil. Add the beans and cook the preparation over low heat for 30 minutes. Add both types of peppers and cook for another 20 minutes. Pour in the vinegar, press in the garlic, and remove from heat after 2 minutes. Fill jars with hot lecho, close with lids, and wrap in a warm blanket for 24 hours.
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17. Bell Pepper Lecho with Onion, Carrots, and Green Tomatoes
Source: sadovod-agronom.ruIncredibly tasty and original. Everyone will love it!
You will need: 2 kg bell peppers, 1 kg green tomatoes, 500 g onions, 500 g carrots, 5 tbsp vegetable oil, 100 ml vinegar, 100 g tomato paste, 2 cups water, 100 g sugar, 1 tsp ground black pepper, 40 g salt.
Preparation: Slice the tomatoes, peeled onion, and bell peppers, and grate the carrots. In a deep cauldron, sauté the onion with carrots in oil, add bell peppers and tomatoes, and stew the preparation for 10 minutes with the lid on. Add ground pepper, salt, sugar, and water mixed with tomato paste. Simmer the lecho for 1.5 hours over low heat. Pour in the vinegar, stir, and turn off the heat after 2 minutes. Distribute into prepared containers and seal.
18. Bell Pepper, Eggplant, and Tomato Lecho for Winter
Source: malinika.ruDon't forget to sterilize the lids.
You will need: 2 kg bell peppers, 1 kg eggplants, 2 kg tomatoes, 1 head garlic, 120 g sugar, 100 ml vinegar, 1 cup vegetable oil, 1 tsp ground black pepper, 2 tbsp salt.
Preparation: Slice the eggplants and peeled bell peppers. Peel the tomatoes and blend them. Place all preparations in a pot, add sugar, salt, oil, ground pepper, and boil for 30 minutes. Press in the garlic, pour in the vinegar, and cook for another 2 minutes. Distribute the hot lecho into sterilized jars and seal.
19. Lecho with Rice, Bell Peppers, and Tomatoes for Winter
Source: uspeh-dacha.ruWe recommend making lecho with Camolino rice.
You will need: 1 kg bell peppers, 1 kg tomatoes, 300 g rice, 200 g carrots, 200 g onions, 4 cloves garlic, 100 g sugar, 50 ml vegetable oil, 50 ml vinegar, 25 g salt.
Preparation: Slice the peeled onion and bell peppers, grate the carrots. Peel the tomatoes, chop them, and pass them through a meat grinder. In a deep cauldron, sauté the onion with carrots, pour in the tomato mixture, add salt, sugar, and rinsed rice. Simmer everything together for 15 minutes, add bell peppers, and stew for another 20 minutes. Pour in the vinegar, press in the garlic, and remove from heat after 2 minutes. Distribute the lecho into jars, seal with lids, and wrap in a warm blanket for 24 hours.
20. Sweet Lecho with Tomatoes and Bell Peppers for Winter
Source: minopolisoz.ruPerfect lecho with vibrant color, taste, and aroma!
You will need: 1 kg bell peppers, 1 kg tomatoes, 4 tbsp vegetable oil, 1/2 cup vinegar, 120 g sugar, 1 tsp paprika, 20 g salt.
Preparation: Peel the tomatoes, chop them, and blend. Core and slice the bell peppers. Mix everything in a deep, thick-bottomed pot. Add sugar, oil, and simmer for 20 minutes over medium heat. Then add salt, paprika, and cook for another 10 minutes. Pour in the vinegar, stir, and remove the preparation from heat after 1 minute. Fill prepared jars with hot lecho and seal with lids.