Lecho recipe for the winter

It is customary to call lecho a dish of Bulgarian cuisine. But this is a mistake, in fact, the traditional recipe was invented in Hungary, and the initial composition of the salad is very different from the lecho that we are used to seeing. To date, a lot of recipes for this delicious appetizer have been created, the composition of the salad can include absolutely exotic ingredients, such as grape juice, for example. s traditionally cook lecho from pepper and tomato, sometimes supplementing the recipe with other ingredients.

This article will talk about how to cook lecho for the winter, as well as the best recipes with photos and step-by-step cooking technologies.

Recipe for a classic lecho of tomatoes, peppers and onions for the winter

This recipe is closest to the traditional Hungarian salad. Preparing such an appetizer is easy, the products you will need are also the most affordable and simple.

To prepare lecho for the winter, the following ingredients are needed:

• 2 kg of bell pepper;
• onion in the amount of one kilogram;
• 2 kg of fresh tomatoes;
• half a glass of sunflower oil;
• half a spoon of salt;
• 4 spoons of sugar;
• a teaspoon of black peppercorns;
• 4-5 allspice peas;
• 2 laurel leaves;
• half a stack of vinegar (preparing a salad lecho for the winter with the addition of 9% vinegar).

So, Preparing a tomato salad for the winter is very simple:

1. The first thing to do is wash all the vegetables, cut off the stalks, peel the onion and pepper.
2. Now the tomatoes are cut into convenient pieces and chopped with a meat grinder – you should get tomato juice with seeds.
3. Onions are chopped with a knife, cut into half rings.
4. Pepper should be cut into medium-sized strips (the width of each strip is about 0,5 cm).
5. All crushed components are combined in a large bowl or pan, mixed and all spices are added, except for vinegar.
6. Cook the salad over low heat for at least an hour. Do not forget that the salad should be constantly stirred.
7. At the end of cooking, vinegar is poured into the lecho and the hot mixture is poured into jars. It remains to roll up the jars with lids or use screw caps.

Pepper lecho recipe for the winter with beans

This salad can be called experimental, since its recipe has not yet been tested by the general public. For those who love the traditional pepper and tomato lecho, the combination of ingredients may seem unacceptable. So that, the recipe with beans will appeal more to experimenters who prefer interesting winter snacks to traditional seamings.

The product list is as follows:

• 2 kg tomato;
• 1 kg of carrots;
• 4 large bell peppers;
• 2 pods of hot pepper;
• 1 kg of green (asparagus) beans;
• a glass of vegetable oil (it is better to take refined, it does not affect the taste and aroma of the dish);
• 2 heads of garlic;
• a glass of sugar;
• 2 tablespoons of salt;
• 3 tablespoons of vinegar (essence 70%).

How to make a bean snack:

1. The preparation of this unusual salad begins with cooking green beans. Beans should be boiled in lightly salted water. The pods should boil for at least five minutes. Cooking time depends on the size of the pods and the presence of coarse fibers in them.
2. Carrots are peeled and rubbed on a coarse grater.
3. It is better to remove the peel from the tomatoes, after making cuts on it and dipping the tomatoes in boiling water for a few seconds.
4. Tomatoes cut into large pieces are laid out in a deep frying pan or stewpan with hot sunflower oil.
5. Grated carrots are poured into the same bowl, sugar and salt are added. It takes about 25 minutes to simmer these ingredients for lecho, constantly stirring with a spatula.
6. Bulgarian and hot peppers are cut into small strips, having previously cleared them of seeds.
7. Pepper and chopped garlic are poured into a saucepan with vegetables.
8. Cooked and cooled beans must be cleaned of too hard fibers. First, cut off the ends on each side of the pod, then take out a stiff thread that runs along the entire bean. You can cut the pods into three parts, or you can leave them whole – this is an amateur.
9. Spread the asparagus beans in a saucepan with boiling salad and stew it for another 10 minutes.
10. Vinegar is poured into the lecho, the salad is well mixed and laid out in sterile jars.

Lecho according to this recipe turns out to be very satisfying, and may well be used as a separate dish or side dish for meat, fish, poultry.

Delicious eggplant appetizer

The recipe for lecho, made not only from tomatoes, onions and peppers, has also earned considerable popularity. Eggplants add satiety to the traditional salad and give an unusual taste.

You need to prepare such a lecho for the winter from these products:

• 0,6 kg tomato;
• 6 bell peppers;
• 1,2 kg eggplant;
• 4 large onions;
• 4-5 cloves of garlic;
• a stack of sunflower oil;
• a teaspoon of salt;
• 2 spoons of sugar;
• a spoonful of vinegar (here we mean 6 percent vinegar);
• a teaspoon of sweet ground paprika.

Cooking lecho for the winter consists of just a few steps:

1. First of all, you need to wash the eggplants and cut them into large pieces (each eggplant for lecho is cut across into two parts, then each of the halves is divided into 4-6 more parts, depending on the size of the vegetable).
2. Now the blue ones are salted and left for a while to remove bitterness from them.
3. Peel onion and garlic. The onion is cut into half rings, and the garlic is cut into thin plates. Both products are sent to a frying pan with hot oil. Fry the onion until translucent.
4. The peel is removed from the tomatoes so that the lecho for the winter is more tender. To do this, a cruciform incision is made on each tomato and poured over with boiling water.
5. Put whole tomatoes in a pan with onions and garlic.
6. Mash the tomatoes with a masher, mix and stew.
7. Sweet pepper is cut into medium-sized strips, sent to all other ingredients.
8. Now you can put the eggplant in there. If the blue ones let the juice out, it must be squeezed out to remove the characteristic bitterness.
9. All ingredients are mixed, peppered, salted, sugar and paprika are also poured there.
10. Lecho should be simmered over low heat for at least an hour.
11. When the dish is ready, vinegar is poured into it, mixed and the salad is laid out in sterile jars.

The beauty of the unusual lecho is proved by the attached photos.

Lecho with garlic is much more aromatic, the spice enhances the taste and smell of each product in this salad.

Lecho with grape juice

Another recipe for a delicious tomato lecho, which is especially piquant. Grape juice is used as one of the main ingredients for this salad.

Some housewives use acidic grape juice to preserve tomatoes or cucumbers – grapes (or rather, its juice) are considered an excellent preservative. Why not try making lecho for the winter with the addition of fruit juice.

So, for the “experiment” you will need:

• grapes – 1 kg;
• Tomatoes – 2 kg;
• 2 pieces of bell pepper;
• 3 heads of garlic (in this recipe, the amount of garlic is quite large);
• a small pod of hot pepper;
• a spoonful of salt;
• a stack of granulated sugar;
• a stack of sunflower oil;
• a spoonful of vinegar (this lecho uses the essence of 70%);
• 4 black peppercorns for each jar of lecho.

Cooking lecho from pepper and tomato with the addition of juice differs from the standard technology:

1. In the oven, you need to turn on the grill and bake a whole bell pepper in it. Bake pepper for lecho for about ten minutes. Temperature – 180-200 degrees.
2. While the pepper is hot, put it in a tight plastic bag and seal it well. In this position, the pepper should cool, then the peel will be easily removed from it.
3. Now the pepper can be cut into small squares (about 2×2 cm).
4. The peel is also removed from the tomatoes – this lecho will be very tender. Peeled tomatoes must be mashed (with a pusher, blender or other method).
5. Wash the grapes, remove the grapes from the branches.
6. Grind the grapes with a blender, meat grinder. Fold the mass into several layers of gauze, strain the juice.
7. Pour grape juice into a saucepan and bring to a boil.
8. Put tomato puree on the stove, pour finely chopped garlic into it.
9. Hot pepper is also finely chopped and added to the tomato puree.
10. Now pour sugar and salt into the pan, boil the dressing for lecho for about an hour.
11. After an hour, add oil, grape juice, vinegar, put bell pepper.
12. Cook lecho for another 25-30 minutes.
13. A few peas of pepper are placed in each sterilized jar and the finished lecho is laid out there. Roll up jars with lids.

Lecho from sweet pepper without oil for the winter

This lecho without oil, it is also prepared without the addition of vinegar. It means that winter salad can be eaten even by small children, and also by those who are watching their figure or taking care of their health.

To prepare a vitamin lecho you will need:

• tomatoes – 3 kg;
• Bulgarian pepper – 1 kg;
• a spoonful of table salt;
• 3 tablespoons of granulated sugar;
• herbs and spices – to taste;
• 6 cloves of garlic.

How to make lecho for the winter:

1. Cut into large pieces half the indicated amount of tomatoes.
2. Bell peppers are cut in the same size slices.
3. Place both ingredients in a saucepan or saucepan and bring to a boil. Cook food for about a quarter of an hour.
4. Now you can chop the rest of the tomatoes and add them to the upcoming lecho.
5. Greens (you can take basil, parsley) and garlic finely chopped with a knife.
6. All spices, garlic and herbs are added to the lecho.
7. All mix and boil for another 5 minutes.

Ready lecho without vinegar and oil can be laid out in sterile jars and rolled up with lids. You can even store such a blank in the winter in an apartment – nothing will happen to the lecho.

Now it’s clear how to cook a delicious lecho for the winter. It remains only to decide on the recipe or experiment with several ways to prepare this wonderful winter salad at once.