How to cook lecho from Bulgarian pepper for the winter with tomatoes, carrots, with tomato sauce, eggplant, garlic. Recipes of acute and sweet lecho with bell pepper and rice

How to cook lecho from Bulgarian pepper? We bring to your attention easy to prepare recipes of lecho, which will delight you with excellent taste.

Summer is coming to an end, which means that the time has come to harvest Bulgarian pepper for the winter. It is from mid -August to the end of September that hostesses have the opportunity to buy high -quality and juicy fruits that can be used for canning. Usually, the taste and aroma of such a popular dish as lecho depends on the juiciness and meatiness of pepper.

• They came up with this winter workpiece of Hungarians, but traveling around the world, the recipe has undergone some changes and, in addition to pepper and tomatoes, began to add onions, carrots and even eggplants to lecho
• In principle, this dish can be called universal, because each housewife can regulate how many and what products it will put in conservation. If she wants to get a pronounced taste of Bulgarian pepper, then it should be the main component of the dish
• If a woman strives for her lecho have a more interesting and piquant taste, she can add more tomatoes, carrots and onions to it

Lecho from Bulgarian pepper for the winter with tomatoes

Winter snack from peppers and tomatoes

Bulgarian pepper and tomatoes belong to useful low -calorie products that saturate the body with useful substances and contribute to proper weight loss. If you put these two products in one dish, then it will turn out not only tasty, but low -calorie.

The only thing that increases the calorie content of Lecho is vegetable oil. Therefore, if you want to get the most useful product, then reduce its amount half or do not add it at all.

Products:

• Bulgarian pepper-4 kg
• Ripe tomatoes-2 kg
• Onions-650 g
• Vegetable oil-100 ml
• Lemonic acid-5 g
• Salt, sugar and pepper to taste

Preparation:

1. Rinse tomatoes in clean water, blanch them in boiling water and remove the skin from them
2. We cut tomatoes in half, pass through a meat grinder and put it to cook on the stove
3. At this time, we begin to engage in Bulgarian pepper
4. Rinse it under running water, remove the stalks and shifts and cut into 6-8 parts
5. Peel the onion and cut into half rings
6. When you see that the tomatoes were boiled, add pepper, onion, spices and citric acid to them
7. Mix everything thoroughly and cook another 30 minutes

Lecho from Bulgarian pepper for the winter with carrots

Pepper lecho with carrots

If you want to make lecho even more sweet and tender, then add carrots to it. This component will give its fragrance and taste to pepper and make the dish something like the world-famous Ratatuy.

Such a snack will be a great addition to fatty winter dishes that do not differ in the presence of a large number of vitamins and minerals.

Lecho components:

• Bulgarian pepper-2 kg
• Carrot-1 kg
• Tomatoes-1.5 kg
• Salt and sugar to taste
• Vegetable oil-125 ml
• Vinegar 70 ml
• Parsley and Kisyz-100g

Preparation recommendations:

1. We save tomatoes from the skin and chop them with a blender into a homogeneous mass
2. Mine, remove the seeds and cut into comfortable pieces of bell pepper
3. We wash the carrots from dirt, clean and cut into small straws (if you wish, you can grate it for carrots in Korean)
4. Chopped tomatoes, transfer to an enameled pan and stations are cooked on a stove
5. Fry the carrots with a small amount of oil and add to the tomatoes
6. Cook the sauce for 20 minutes, and then put pepper, greens, spices, remaining vegetable oil and vinegar into it
7. Boil lechi for another 20 minutes and lay it out in a sterile container

Lecho Sweet from Bulgarian pepper for the winter with tomato sauce

Sweet lecho from Bulgarian pepper and tomato

Lycho made of pepper with tomato sauce is the most popular among our hostesses. The components in it are selected in such a way that after cooking you can use it not only as an independent dish, but also as a juicy filling for baked fish.

Ingredients:

• Bulgarian pepper-3 kg
• Tomato sauce 1 l
• Vegetable oil-200 ml
• Vinegar-100 ml
• Sugar-3 tbsp. l
• Salt-5 tbsp. l
• A mixture of peppers- 5 g

Preparation:

1. Peel the pepper from the stalks, cut into comfortable pieces and put in an enameled container
2. Pour chopped vegetables with tomato sauce and cook over low heat for about 20 minutes
3. Then you need to add vegetable oil, salt, sugar and a mixture of peppers to the lechi
4. Cook the workpiece for another 20 minutes and literally 5 minutes before the end of the preparation add vinegar to it
5. Put the lecho into sterilized jars and roll up with tin lids

Lecho from Bulgarian pepper for the winter in a slow cooker

Lecho cooked in a slow cooker

The main advantage of the slow cooker is a fairly quick cooking. Therefore, if you prepare a lecho in this kitchen assistant, you can save almost all useful vitamins and minerals.

Products for lecho:

• Tomatoes- 1 kg
• Bulgarian pepper-2 kg
• Luke-500 g
• Vegetable oil -100 ml
• Salt- 1 tbsp. l
• Sugar-2 tbsp. l

Preparation:

1. Pour the tomatoes with boiling water and remove the peel from them
2. Cut them into small slices, cross the blender and put everything in the multicooker bowl
3. Peel the peppers from the seeds, wash, cut into a large cube and transfer to tomatoes
4. Set a multicooker for stewing mode and languish the vegetables for 20 minutes
5. Then add all the remaining components to the vegetables and put them out for another 10 minutes
6. Loose the finished lech into glass containers and close it with vacuum lids

Lycho from Bulgarian pepper for the winter with eggplant

Snack from eggplant and bell pepper

Eggplant goes very well with peppers and tomatoes, so lecho from these products is especially tasty and fragrant. Since eggplant has a denser fibrous structure than the rest of the lecho components, the finished product will turn out to be less watery and more satisfying.

Components:

• Eggplant- 2 kg
• Peppers-3 kg
• Tomato sauce 1 l
• Garlic- 10 cloves
• Sugar-4 tbsp. l
• Salt-3 tbsp. l
• Vinegar-130 ml
• Vegetable oil- 250 ml

Preparations:

1. Clean the garlic from the peel and chop it on a garlic coder
2. Pour the oil into a pan with a double bottom and warm it well
3. Pour into the preheated oil with a thin stream into tomato sauce and lay all the garlic
4. Mix everything thoroughly and cook 25 minutes
5. Wash the bell pepper and cut into strips
6. Remove the peel from the eggplant, grind them in the same way as peppers, pour them with a small amount of salt and let them stand a little
7. After about an hour, it will be necessary to drain all the juice from the eggplant and let everything be dragged of the excess fluid
8. At the last stage, eggplant, peppers, salt, sugar, and vinegar are laid in tomato sauce and cook in it for about half an hour
9. The finished lecho is laid out in pre -prepared banks and rolls up with lids

Lecho from Bulgarian pepper for the winter with rice

Lecho from Bulgarian pepper with rice

This lecho in its taste is somewhat reminiscent of pilaf. But unlike it, it does not contain harmful fats and meat heavy for the stomach.

The correct combination of rice and vegetables translates this workpiece into the category of beneficial low -calorie dishes that bring our body exclusively benefits.

Products:

• Bulgarian pepper-10 pcs.
• Onions-5 pcs.
• Carrots-5 pcs.
• Tomatoes-10 sew
• Vegetable oil-300 ml
• RISTARSTACAN
• Vinegar -70 ml
• Salt and sugar to taste
• Water- 200 ml

Preparation:

1. Wash all the vegetables and chop in small strips
2. Pour vegetable oil into a cast -iron pan and lay onions in it
3. Bring it to transparency and add tomatoes to it
4. Protect the vegetables for another 20 minutes, and then add rice, pepper, salt, sugar and spices to them
5. Cook the lecho over low heat until the rice is completely ready
6. If you see that the fluids in the pan are not enough, add a little cleaned water
7. When the lecho is ready, put it in glass jars, roll up with lids and wrap it in a warm blanket
8. This will extend the sterilization process and protect you from bloating of the covers
9. It is best to store such a blank in the refrigerator

Lecho from Bulgarian pepper for the winter with garlic

Lecho from bell pepper with garlic

Lecho with garlic is characterized by a particularly interesting aroma and piquant taste. But since nothing else is used to prepare this workpiece except tomatoes and pepper, it is very important that these components are as fleshy as possible.

Therefore, choose for cooking, vegetables that begin to ripen at the very end of summer. Unlike early fruits, they have a less watery structure and a very pronounced aroma.

Components:

• Perez-20 pcs.
• Tomatoes-10 pcs.
• Garlic 10 cloves
• Vegetable oil-140 ml
• Citric acid-1 h.
• Sugar-4 tbsp. l
• Salt-2 tbsp. l

Preparation:

1. Peel tomatoes and twist into a meat grinder
2. Peel the peppers from stalks and seeds and cut into small pieces
3. With the help of a knife, grind the garlic into a homogeneous gruel
4. From garlic, chopped tomatoes, salt, sugar, pepper and citric acid boil the sauce
5. Lay the bell pepper in it and boil it for 25-40 minutes

Lecho from green Bulgarian pepper for the winter

Green pepper lecho

Such a lecho will become a wonderful winter snack that will delight not only taste receptors, but eyes. Due to the contrast of the green and red workpiece, it turns out so colorful that even the most picky children eat it with great pleasure.

Components:

• Pepper (green) -3 kg
• Tomatoes-2 kg
• Beans (boiled) -800 g
• Vegetable oil-240 ml
• Vinegar 90 ml
• Salt sugar spices to taste
• Garlic-1 head

Preparation:

1. From tomatoes and garlic, prepare a fragrant sauce
2. When he boils and fratures, lay in advance chopped peppers and cook them for 10 minutes
3. Then add salt, sugar, vegetable oil to the vegetable mass and cook for another 10 minutes
4. After this time, add the beans to the lechi and boil the mass for another 15 minutes and put it into clean glass containers

Lecho is acute from Bulgarian pepper for the winter

The recipe for acute lecho for the winter

Sharp lecho from pepper is prepared in the same way as any other, just part of the Bulgarian pepper is replaced by sharp chili. Depending on the desired acuteness, its amount can vary from 5 to 15% of the total vegetable mass.

Components:

• Bulgarian pepper-2.5 kg
• Tomatoes-2 kg
• Chile pepper-200 g
• Vegetable oil-300 ml
• Vinegar-110 ml
• Sugar-5 tbsp. l
• Salt-3 tbsp. l
• Garlic-12 cloves

Preparation:

1. Rinse peppers under running water and chop them
2. Cut the Bulgarian with a cube or straw, and chop chili as small as possible
3. Chill tomatoes with a blender, mix with chopped garlic and put it to be boiled on the stove
4. When you see that tomato sauce began to thicken, add sweet and spicy pepper, salt, sugar, vinegar and vegetable oil to it
5. Fix everything thoroughly and cook 40 minutes
6. Loose the finished lecho on the jars and roll it up with lids
7. Wait for it to completely cool and move it to the basement

Video: Lecho. Cook at home