Every summer my kitchen turns into a mini-factory for the production of various preparations for the winter. My family especially holds vegetable wraps in high esteem - salads, vegetables in their own juice, juices and sauces.

But lecho is still the most popular among us. If anyone doesn’t know, lecho is a traditional Hungarian dish that has many names - in Bulgarian, at home - and is prepared from bell peppers and tomatoes with or without vinegar. It’s the last option that we eat the fastest, since children don’t like preserves with vinegar. I offer you a healthy and tasty classic recipe for lecho without vinegar and oil for the winter.

Lecho without vinegar for the winter

Kitchen appliances and supplies: Kitchen Scales; glass jars with lids; knife; ladle; mortar and pestle; shoulder blade; cutting board; a saucepan with a thick bottom (cauldron).

Ingredients

How to choose the right products

• To make your preparations delight you in winter, choose only high-quality vegetables for them. Tomatoes and peppers should be ripe, fleshy, firm and not overripe.
• Choose fruits without defects or damage. If you take peppers of different colors, then lecho will delight you not only with its excellent taste, but also with a very appetizing appearance.

Step-by-step preparation

1. We wash a kilogram of sweet pepper, remove its stalks along with the seeds. We wash 3 kilograms of tomatoes and put them together with the pepper in a bowl.
2. Peel the garlic (5-6 cloves).
   
   
3. Cut the tomatoes into small pieces. We transfer half of them into a cauldron or pan with a thick bottom, where we will cook the lecho.
   
   
4. Chop the pepper and put it in the pan with the tomatoes.
   
   
5. Boil vegetables for 15 minutes over medium heat. Cook with the lid on, without adding water.
   
   
6. Add the remaining chopped tomatoes and stir. Cook for another 15 minutes.
7. Grind 5-6 cloves of garlic (you can take more or less, as you wish).
   
   
8. Grind 6-7 peas of black and allspice in a mortar, as well as several buds of cloves. Add chopped garlic to the spices and grind everything together. Pour a tablespoon of coarse salt and 3 tablespoons of sugar into a mortar. Grind everything together again, with garlic and spices. Add a tablespoon of dry basil (you can use parsley instead) and grind everything again.
   
   
9. Place this whole aromatic mixture in a saucepan for lecho, stir and cook for another 5-10 minutes.
   
   
10. Place the hot lecho into sterilized jars using a ladle.
    
    
11. Boil the metal lids for 1-2 minutes and close the jars with them.
    
    
12. Turn the jars over, wrap them in a blanket and leave until completely cool.
    
    
13. It is best to store lecho in a cool place - in the basement or cellar, refrigerator or on the balcony (but not in the cold!).
    
    

Did you know? The fastest and easiest way to sterilize jars is in the oven. To do this, you need to wash them very well and put them in a cold oven upside down. Turn on the temperature to 120 degrees and sterilize for 20 minutes (you can immediately together with the lids).

What is delicious to eat lecho with?

Lecho is eaten both as a side dish and as a sauce for meat dishes, sausages, as well as vegetable dishes, cereals and pasta. You can use it to prepare salads by adding various ingredients, you can add it to soup, or use it as a filling for lasagna. In general, there are countless uses for this delicious dish. It will also be very tasty to simply eat a jar of this vitamin salad with a couple of pieces of fresh bread or pita bread.

Recipe video

Preparing delicious lecho is not difficult if you strictly adhere to all stages of the technological process. And with this, I am sure, watching this video will help you.

You should not cook lecho for too long so that the vegetables do not overcook and turn into “porridge”.

You can make the cooking process much easier for yourself by cooking lecho in a slow cooker. It certainly won’t burn in this miracle pan and will turn out especially tasty and aromatic.

In a slow cooker, you can prepare other types of preparations for the winter, for example, eggplant lecho or the original cucumber lecho. I also recommend preparing lecho with rice for the winter. This tasty and satisfying salad will please everyone without exception.

If you like tasty and very healthy preparations for the winter, which, moreover, do not require much effort and a lot of time, then you will probably like my lecho recipe. Prepare it and post your results in the comments. Also share your simple and delicious homemade recipes.

1. Choose ripe, fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
2. It is better to remove skins and seeds from tomatoes before cooking. This way the consistency of the lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you don’t have to waste time on cleaning - it won’t affect the taste in any way. Peeled or unpeeled tomatoes should be minced or crushed in a blender into tomato puree.
3. Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250–300 g of paste. This amount is enough to replace about 1½ kg of tomatoes.
4. Bell peppers need to be chopped. This can be done in different ways: circles, small or long strips, quarters. But if you plan to add lecho, for example, to a soup or stew, then it is better to cut the vegetables smaller.
5. Along with vegetables, you can add spices or dried herbs to lecho, such as paprika, basil or marjoram. They will add a spicy aroma to the dish.
6. As a rule, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will preserve the preparations for a long time. But if you plan to eat the dish in the near future, then you don’t need to add vinegar.
7. If you are making lecho for the winter, then first put the vegetables themselves in jars, and pour the sauce in which they were boiled on top. The extra sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

chkola-gastronoma.ru

Ingredients

• 2 kg of tomatoes;
• 100 ml vegetable oil;
• 100 g sugar;
• 1½–2 tablespoons salt;
• 2½–3 kg;
• 10–15 black peppercorns;
• 1 tablespoon vinegar 9%.

Preparation

Place the tomato puree in a saucepan, add butter, sugar and salt and stir. Place on the fire, bring to a boil and cook for 20 minutes.

Place the peppers in the pan, cover with a lid and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

semeika.info

Ingredients

• 1½ kg bell pepper;
• 1½ kg zucchini;
• 2 kg of tomatoes;
• 200 ml vegetable oil;
• 100 g sugar;
• 1½–2 tablespoons salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Preparation

Chop the peppers and zucchini. If the zucchini is young, you can skip peeling it and cut it into large slices. It is better to remove the peel and seeds from old zucchini and cut the vegetables into cubes.

Pour the tomato puree into the pan and bring to a boil. After 5 minutes, put it there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

Ingredients

• 2 kg of tomatoes;
• 50 g sugar;
• 1½–2 tablespoons salt;
• 50 ml vegetable oil;
• 1 tablespoon vinegar 9%;
• 1 kg bell pepper;
• 1 kg eggplants.

Preparation

Pour the tomato puree into the pan and mix it with sugar, salt, oil and vinegar. Bring to a boil.

Cut the peppers and eggplants into arbitrary pieces. Place them in boiling tomato puree, stir and cover with a lid. Bring to a boil again and cook the lecho for another 10–15 minutes.

1000.menu

Ingredients

• 1 kg of tomatoes;
• 1 kg bell pepper;
• 100 g sugar;
• 1–1½ tablespoons salt;
• 100 ml vegetable oil;
• 2–3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml apple cider vinegar.

Preparation

Add chopped pepper, sugar, salt, butter and chopped to a saucepan with tomato puree. Stir and bring to a boil. Cover with a lid and cook for 10–15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 minutes.

Ingredients

• 2 kg of tomatoes;
• 150 ml vegetable oil;
• 100 g sugar;
• 1–1½ tablespoons salt;
• 1 tablespoon vinegar 9%;
• 500 g carrots;
• 1 kg bell pepper;
• 300 g onions.

Preparation

Pour the tomato puree into the pan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook for 15 minutes.

Add pepper and onion cut into half rings. Cook the lecho for about 20 minutes.

Dear readers! The end of summer - the beginning of autumn is usually the hottest time for housewives. The harvest of cucumbers, tomatoes, zucchini, peppers and other vegetables is encouraging. Today I suggest you prepare lecho without vinegar for the winter. Recipes often use vinegar as a preservative. But not everyone likes the sourness of vinegar. And tomatoes have their own sourness, which is usually enough. Believe me, I have been making lecho using these recipes for more than one year. Lecho turns out delicious and does not spoil even after two years of storage. I suggest you try to cook them too.

Required Products:

• Tomatoes – 3 kg,
• Sweet bell peppers – 7-10 pieces,
• Garlic cloves from 1-2 heads,
• Granulated sugar - 1 cup,
• Salt – 1 tbsp. l.

Preparation:

During the preparation of lecho, prepare sterile jars and lids. You can sterilize them over steam over a kettle, in the oven, or in the microwave. It is better to boil the lids in water for 3-5 minutes. Cover sterile jars with boiled lids.

Let's proceed directly to preparing our preparation.

• We thoroughly wash the vegetables, cut the tomatoes into pieces, remove the seeds from the peppers and cut them into slices, peel the garlic and chop it finely.
• Place half the tomatoes, all the peppers, and garlic into a saucepan or small bowl and place over medium heat. Bring to a boil and simmer for 10 minutes.
• Then add the remaining tomatoes, salt, sugar and boil for another 30 minutes.
• While hot, put the lecho into the jars, close the lids, immediately roll them up, turn the jars over to check for leaks when rolling them up.

The blanks can be wrapped on top with something warm. I don’t wrap them, but simply leave them on the table until they cool completely, and then put them away underground.

Lecho - recipe No. 2

Required Products:

• 3 kg tomato,
• 1.5 kg carrots,
• 1 kg bell pepper,
• 250 ml vegetable oil,
• 0.5 liters of tomato sauce,
• 200 g granulated sugar,
• 50 g salt.

Don't forget to prepare sterile jars as written in the previous recipe.

Preparation:

Wash all vegetables under running water. Cut the tomatoes into pieces. Peel the bell peppers from seeds and cut them into pieces or slices. Grate the carrots on a coarse grater.

Place the prepared vegetables in a large saucepan, put on the fire and cook from the point of boiling for 45 minutes.

Place in sterile jars and pasteurize half-liter jars for 10 minutes, 700-gram jars for 15 minutes. Then immediately roll up, turn over the jars and leave until completely cool.

Recipe No. 3

Watch another recipe for making lecho without vinegar and vegetable oil in this video.

The prepared lecho turns out very tasty. It will be a great addition to hot potatoes or a dressing for borscht. This lecho will appeal to all your household and you will want to use these recipes more than once.

The recipe for traditional lecho came to us from Hungary. The classic appetizer is prepared on the basis of two components - sweet bell pepper (most often red) and tomatoes. Our housewives were able to add something new to the dish, expand the list of ingredients and adapt the salad to their taste.

You won’t find many options for preparing lecho today – here you will find recipes with eggplants, beans, mushrooms, and a whole assortment of herbs. However, the main innovation should be considered the refusal to use vinegar and vegetable oil in the canning process, which makes the salad much more healthy.

This is interesting: the finished product contains many vitamins (A, B, C), as well as a number of micro- and macroelements necessary for humans: phosphorus, zinc, iron, selenium, potassium, magnesium, etc. In addition, this vegetable salad is low in calories.

This simple recipe contains the secret to preparing a thick and flavorful snack, which can be an excellent addition to main dishes in the winter. The delicate combination of tomato and pepper will be appreciated by all your household. The simplicity of the salad preparation technology is also pleasantly pleasing.
For preparations for the winter, from the proposed volume of ingredients, 4 liter jars of lecho are obtained.

Ingredients

Servings: – + 36

• tomatoes 3 kg
• Bulgarian pepper 1 kg
• sugar 3 tbsp. l.
• salt 1 tbsp. l.
• garlic 6 cloves
• greenery 1 bunch
• ground black pepper taste

Per serving

Calories: 31 kcal

Proteins: 1.2 g

Fats: 0.2 g

Carbohydrates: 6.1 g

1 hour. 10 min. Video recipe Print

We wash the tomatoes and remove the stems. Cut half the vegetables (1.5 kg) into small pieces.

Wash the sweet peppers, remove the stems and seeds. Chop into medium-sized cubes (the shape can be changed at your discretion).

Place the chopped ingredients in a saucepan and put on fire. After the mixture boils, reduce the heat on the burner and boil the tomato-pepper mixture for 15 minutes.

After the specified time, place the pre-chopped remaining tomatoes into a common container. Cook for another 15 minutes.

Add chopped herbs to taste, pressed garlic through a press. Add sugar and salt. Mix thoroughly. Leave the snack on the stove for another 5 minutes.

In the meantime, we prepare the jars and lids for them - wash them well, sterilize them in a convenient way (over steam, in a microwave oven or in the oven).

After removing the pan from the lecho from the burner, put the finished snack in a container and roll it up with sterile lids.

Now we turn the jars over and place them on the floor or other flat surface. Throw on a blanket. When the temperature of the glass containers is equal to room temperature, the salad can be stored until winter in a dark and cool place.

Do not be afraid that refusing to add vinegar will have a detrimental effect on the preservation of the preserved food. A winter lecho made from peppers and tomatoes will last well in the pantry or cellar until the cold weather, if the container has been properly prepared in advance.

Advice: since we use small containers for canning, it is most convenient to sterilize them in the oven. Wet jars need to be heated at 120 degrees for about a quarter of an hour. The lids can be placed nearby or boiled in boiling water for 5 minutes.

Lecho made from pepper, tomato, carrots and onions without vinegar

This snack is truly universal: it can be eaten as a separate dish or found other uses for it. For example, a salad of tomatoes, peppers, carrots and onions prepared for the winter is excellent for use as a borscht dressing. At the same time, the first dish turns out very tasty and rich.

Cooking time: 1 hour 20 minutes

Number of servings: 40

Energy value

• calorie content – ​​54 kcal;
• proteins – 1.1 g;
• fats – 2.6 g;
• carbohydrates – 6.8 g.

Ingredients

• tomatoes – 2.5 kg;
• pepper – 1.5 kg;
• onions – 3 pcs.;
• carrots – 3 pcs.;
• vegetable oil – 125 ml;
• salt – 50 g;
• sugar – 100 g.

Step-by-step preparation

1. We sort through the tomatoes, wash them and remove the stems. Cut into medium-sized cubes and place in a saucepan. Boil for 40 minutes, stirring constantly.
2. Meanwhile, peel the remaining vegetables. We cut the onion into half rings, the carrots into thin strips, the pepper pulp into cubes or cubes (size at your discretion).
3. Pour vegetable oil into the frying pan, fry the onions and carrots for 5 minutes (the vegetables should acquire a characteristic golden hue).
4. Add the frying to the tomatoes. Add pepper there too. Add sugar and salt. After moving the vegetable mass well, cook it for 20 minutes.
5. We prepare and sterilize containers with lids in a convenient way. We make sure that the jars are free of chips, cracks and other damage.
6. After the lecho has cooked for the required amount of time, remove the pan from the stove. We put the contents into ready-made clean jars and roll them up.
7. We place the hot canned food, upside down, upside down, on a flat and stable surface. We take a blanket or blanket, wrap it up and wait for the lecho to cool completely. Then the snack can be put away in the pantry or cellar for storage.

Advice: It will be delicious if, when serving lecho, you sprinkle it with finely chopped green onions and dill on top. It can also become a kind of salad decoration.

I think that most people love lecho. There are also a great many recipes for this popular dish. With onions, with carrots, with pasta or fresh tomatoes, with oil, with vinegar, more or less sweet, with the addition of zucchini or eggplant, you can’t list everything. My version is very simple, not even the simplest. No oil, no vinegar, no tedious sterilization. I highly recommend making this option! If you do not preserve lecho for the winter, then prepare it to eat right away, because it is very tasty, aromatic and healthy.

This treatment can be given to children without any problems. And how it will decorate your table in winter!

(I weigh peppers peeled, tomatoes unpeeled (with stalks)

Necessary:

• Tomatoes – 3 kg
• Bell pepper – 2 kg
• Sazar - 1 cup. (200 ml) or less if you don’t really like sweet lecho
• Salt - 2 tbsp. (I use small ones, adjust to taste)
• Garlic - 4-5 cloves

(Yield: 8-9 0.5 liter cans (depending on the degree of boiling of the tomato.)

Preparation:

Wash tomatoes and peppers.

Remove the seeds from the pepper and rinse again to remove all the seeds.

Grind the tomatoes in a meat grinder, food processor or blender.

A food processor and blender are preferable.

Pour the tomato mass into the pan, taking into account that there should be room for the pepper. We put everything on fire.

Add salt and sugar.

Bring the tomato puree to a boil while stirring. You can simply put the pepper in boiling puree, or you can boil the puree longer if you like a thicker sauce in your lecho. Approximately 20-30 minutes with the lid open. The time also depends on the width of the pan; the wider, the faster it boils.

Well, the longer you cook, the thicker it becomes, but don’t get carried away.

While the sauce is boiling and cooking, chop the pepper.

Cut as you see fit.

Stripes along or across, the size is also to your liking.

I cut it so that it fits comfortably on the fork when eating :)

Place the pepper in the boiling tomato puree.

At first, all the pepper will not be immersed in the liquid, that’s okay, then everything will settle.

Cooking lecho 30-40 minutes at a gentle simmer, stirring occasionally.

About 10 minutes before the end, add chopped garlic.

Jars and lids must be sterilized beforehand.

We will roll the lecho using the hot packaging method.

Place the boiling lecho into jars and immediately close with sterile lids.

We turn the jars over to check the quality of the closure, that is, the filled jars do not need to be further sterilized.

Cover the jars, for example, with a blanket, for a few more hours to cool slowly.

If you have thoroughly washed and sterilized the jars and lids, then the lecho is perfectly stored, the jars do not explode, since the preparation contains tomatoes.

Store the lecho at room temperature.