How to prepare lecho with carrots for the winter: TOP-6 recipes

70 minutes

50.2 kcal

5/5 (1)

Lecho today is a very popular dish that can be prepared both for lunch and preserved for the winter. It has several cooking options, which each housewife adjusts to suit herself, but it always contains onions, tomatoes and bell peppers. Let's talk to you today about simple and tasty options for creating such a dish at home. You can make it even without special culinary knowledge.

Lecho with onions and carrots and tomatoes

Kitchen appliances and utensils: hob, saucepan, 8 half-liter jars, lids and seamer.

Ingredients

Choosing the right ingredients

• To prepare homemade lecho with carrots and onions, use only fresh, undamaged ingredients . If you come across them, cut them out.
• You can use bell peppers of any color and size . If you want to cut it into slices, then you will need small vegetables to make it look nice.
• If desired, you can omit the onion . In this case, increase the amount of carrots to two kilograms.
• You can add 2-3 times more tomatoes than indicated in the recipe.

Step by step recipe

1. Wash the bell pepper, remove the stem and seeds, cut into slices or large cubes. You should get 3 kg of chopped vegetables.

2. Grate a kilogram of carrots on a coarse grater.

3. Grind half a kilo of tomatoes in a meat grinder. You can also simply chop them finely.

4. Boil a glass of sunflower oil, tomatoes and a glass of sugar in a deep saucepan. Add 1 tbsp. l. sugar, a teaspoon of vinegar, carrots and simmer for 15 minutes.

5. Cut a kilogram of onion into large cubes, add to the sauce and cook for 15 minutes.

6. Add bell pepper and cook for another 30 minutes. If there is not enough liquid, you can add a little water.

7. Sterile jars need to be heated and hot lecho should be placed in them with a hot spoon. Roll up the lid and store in a dark place.

Video recipe

I invite you to watch a short video that contains all the details about the creation of this dish. You can see how best to chop vegetables and what lecho with carrots and peppers will look like when fully prepared.

https://www.youtube.com/watch?v=MWTfMgOMqqI&feature=youtu.be

Delicious lecho made from bell pepper - you'll lick your fingers

As we found out, the basis of cooking is two vegetables: peppers and tomatoes. Above we discussed the option with carrots. Some housewives cook with herbs, others with garlic. I recently learned that you can add greens. We will look at the classic recipe that I use most often.

For this we need the following ingredients:

• Tomatoes - 2 kilograms of net weight (i.e. already twisted with a meat grinder)
• Bell pepper - 3 kilograms
• Onions - 0.5-1 kilogram
• Vegetable oil - 1/2 cup
• Salt - 2 tablespoons
• Sugar - 1/2 cup (approximately 90-100 grams)
• Vinegar 9% - 50 milliliters

I do not recommend using unripe peppers. It will convey a bitter taste. If you only have one, then you need to blanch it. Just throw it in hot water for a few minutes.

Preparation:

1. We start with pepper. Red ones are ideal for preparation. Therefore, we will use this one. Wash the vegetables and cut them. Of course, we remove the seeds. Cut it as it turns out and how convenient it is for you to eat it in the future. This is not important.

2. Wash the tomatoes and cut them into 4 parts. Pass it through a meat grinder. Of course, it is better to use your own or purchased from friends you are sure of. Unfortunately, not everyone has this opportunity. Store bought ones will work too.

3. Chop the onion. Next, pour half a glass of oil into the pan. And add finely chopped onion. We put the pan on the fire. for 10-15 minutes . Don't forget to stir so it doesn't burn. It is not necessary for the onions to become golden in color. The main thing now is that it absorbs the oil.

I’ll immediately answer the question why we do this. If vegetable oil is immediately added to tomato juice, it will not completely mix with it. And some of the oil will be on the surface in the form of large droplets.

The onion seems to absorb almost completely the vegetable oil. And when it mixes well with other ingredients, some of the oil will be released in the form of small droplets.

As you can see in the picture, the onion has acquired a slightly yellowish color. Under no circumstances should it become golden, much less burnt.

Unless you want to stand and constantly stir it over high heat. You can reduce the heat and sauté for a little longer, about 20 minutes.

4. Next, pour the tomato juice into the pan with the onions. Remember, we need 2 kilograms of twisted tomatoes. And of course it took more tomatoes. We pour carefully so as not to splash everything around. Stir and leave until boiling.

5. Next, add pepper. And immediately add salt and sugar. Mix everything well. Cook for about 20 minutes after boiling. Cover with a lid. Let them languish.

The peppers should be slightly firm, not crunchy. This will be the degree of readiness. But if you are afraid that you will not cook it completely, that the jars will explode. You can boil for another 10 minutes.

6. 5 minutes before readiness, add vinegar. Mix. Let's cook.

You may notice that we have released a sufficient amount of liquid from the tomatoes and bell peppers. This way we completely cover the pepper. This means that we have chosen the optimal ratio of products.

7. The lecho is ready. Can be poured into jars. I highly recommend testing for salt and sugar before doing this. Just take a little liquid with the tip of a spoon and taste it. Everyone has different tastes. The recipe shows my ratio. You can like it sweeter or saltier or sour.

We will use 0.5 liter jars. Selects the size of the jars depending on the number of family members. It is advisable that the open jar should not sit for more than 2 days

Jars can be sterilized in the oven at 150 degrees for 10-15 minutes. Or over steam. You can also put it in the dishwasher. It first has a rinsing mode, then drying. At more than 100 degrees, moisture evaporates and the jars are thus sterilized.

Pour the mixture into jars. Fill to the brim. Fill the lids with boiling water. This way we also sterilize them. Hold it a little and cover the jar with it. Let's roll up. Next we turn it over. Let's check if everything is fine. So that the elastic does not stick out anywhere. Ready! Cover with a blanket to warm them up further.

Serving options

• The prepared product can be eaten immediately . It will be an excellent side dish for meat or can be eaten as a completely independent dish.
• Lecho can be served on any holiday table.
• When you go on a visit, take with you a jar of delicious zakatka . They will be very grateful to you for it.
• Lecho with onions and carrots for the winter can be prepared with garlic. This ingredient is not for everyone, so you can add it both during the canning process and before serving.

Of course, it is better to do seaming during the growing season of vegetables. This is the summer-autumn period, when land owners harvest crops, and in stores and markets the price of vegetables is acceptable for everyone. It is very important not to miss such moments and replenish your cellars and basements with delicious preparations with aromatic vegetables.

We never have too much lecho at home, even when I make it for future use. Perhaps your family is also a huge fan of this dish. Preserve several types and you will find out which one is more suitable for you.

Lecho in a slow cooker

The lucky owners of modern kitchen appliances do not have to stand at the stove for long to control the process of preparing a delicious snack. If you want to cook lecho in a slow cooker, prepare the following products in advance:

• Tomatoes - one and a half kilograms.
• Onions - three pieces.
• Bulgarian sweet pepper – 750 grams.
• Carrots – 200 grams.
• Garlic – four cloves.
• Salt - one tablespoon.
• Sugar - three quarters of a glass.
• Vegetable oil - half a glass.
• Vinegar essence – half a teaspoon.

To prepare lecho from peppers and tomatoes and carrots, carefully read this recipe:

• Remove the skins from the tomatoes, cut into slices and grind in a food processor.
• Peel the carrots, cut into thin half rings or grate (as you prefer).
• Cut the bell pepper and onion into small cubes, and pass the garlic through a press.
• Place all the prepared vegetables into a multicooker bowl, add sugar, salt and vegetable oil.
• Stir the products and turn on the device (select the “Stew” mode).
• After an hour, add vinegar essence to the lecho and switch the multicooker to heating mode.

When ten minutes have passed, the snack can be transferred to treated jars and closed with clean lids.

Lecho with carrots, peppers, onions and tomatoes for the winter

Cooking time: 1 hour. Number of servings: 4 half-liter jars. Calorie content: 50 kcal per 100 g of product. Kitchen utensils: 4 half-liter jars, sealing lids.

Ingredients

Step by step recipe

1. Remove the stems from one kilogram of tomatoes, cut into cubes, and grind in a blender. Add here 100 g of sugar, a tablespoon of salt, five peas of allspice and two bay leaves, cook for 20 minutes.

2. Finely chop 400 g of onion and grate 400 g of carrots.

3. Fry the onion in vegetable oil until translucent, add carrots and continue sautéing until tender.

4. Cut the stalks, remove the seeds from a kilogram of bell pepper and cut into thick slices.

5. Remove the bay leaf from the tomato and add onion, carrots and pepper. Simmer over low heat for 20 minutes. Add a couple of tablespoons of vinegar.

6. Place hot lecho into jars and cover with a lid. Can be stored for 2 seasons in a dark place.

Bell pepper lecho without vinegar for the winter - you'll lick your fingers

This option is also suitable for those who watch their figure and prefer to eat healthier foods. Lecho prepared without vinegar and vegetable oil is not only tasty, but not so harmful. And you will probably agree with me that vinegar is not so harmless. We will not use citric acid or aspirin.

Ingredients we will need:

• Tomatoes (preferably fleshy ones) - 3 kilograms
• Sweet pepper - 1 kilogram
• Coarse salt - 1 tablespoon
• Sugar - 3 tablespoons
• Greenery
• Spices (here is optional. You can take for example black pepper, allspice, cloves, bay leaf)
• Garlic (optional) - 6 or more cloves

Preparation:

1. First of all, let's start with preparing the products. Wash the pepper and remove the seeds. I also wash the tomatoes. Peel the garlic. If there is greenery on it, then be sure to cut it out.

For spices, we need several buds of cloves, 18 peas each of allspice and black pepper. You can add parsley and basil.

Cut half the tomato into pieces. Place in a thick-bottomed pan or cauldron.

2. Cut the bell pepper. We throw it into the pan with the tomatoes. Place on medium heat and cook for 15 minutes with the lid closed. No need to add water.

3. After 15 minutes we add the second half of the tomato. Mix well. The heat should be medium, maybe even a little lower. And cook for another 15 minutes. And at the end we will add spices.

4. Grind the spices with either a mortar or coffee grinder.

Cut off the green part of the garlic, if present. And cut it finely.

Mix crushed spices, garlic and salt. And we grind everything. Then add it to the boiling lecho. Mix well and cook for 5-7 minutes. Close the lid. Let him languish.

5. Now pour the lecho into sterilized jars. Keep the lids in boiling water for 1-2 minutes. And we close the banks.

Be sure to rinse the ladle well with soda.

Wrap the jars in a warm blanket and leave until completely cool. The preparations for the winter are ready.

Interesting information about the product

• Lecho can be liquid, thick, sweet, bitter, but each of these options is tasty and interesting in its own way.
• This dish was first prepared in Hungary . His classic recipe has 3 ingredients: peppers, tomatoes and onions. We made it our winter preparation, adding carrots and eating it cold. Hungarians cook it and serve it hot with meat, or add meat directly to lecho.
• It’s not for nothing that our housewives make preparations for the winter from it, because this dish contains a lot of vitamins that are preserved despite processing.
• While losing weight, you can safely introduce this dish into your diet because it is low in calories. Many doctors even recommend eating it more often.

Vegetable snack with rice

If you like to experiment, then prepare an original lecho from tomatoes, peppers, and carrots for the winter. Common snack recipes usually include vegetables, salt, sugar and vinegar. But we suggest adding white boiled rice to them, which will allow you to use the preparations as an independent dish.

Required ingredients:

• Tomatoes – three kg.
• Onions – one kg.
• Bell pepper – one kilogram.
• Rice - one glass.
• Salt - three tablespoons.
• Sugar - a glass.
• Vegetable oil – 350 ml.
• Vinegar - one tablespoon.

How to prepare lecho for the winter (recipe):

• Wash and peel peppers, carrots, tomatoes and onions.
• Cut the tomatoes into large cubes, grate the carrots, and cut the onions into half rings.
• Transfer vegetables to a large saucepan and stir. Add rice, salt, vinegar, sugar and oil to them.
• Place the dish on the fire and boil its contents. After this, cook the lecho for another 50 minutes.

Place the snack in jars and roll up.

Cooking options

• Our skilled chefs have learned to combine lecho with completely different products . So many people cook lecho with tomato paste and carrots. In this case, we replace the tomatoes with pasta and get a very rich deliciousness.
• I want to share with you a delicious and simple recipe for lecho with rice for the winter. I’ll say right away, the more you prepare zakatki, the easier it will be for you to survive the winter. Firstly, you get a completely finished product that you just need to open and put on a plate, and secondly, it contains enough vitamins to keep your body healthy during the cold season.
• No less tasty and healthy is winter lecho with beans. It can be canned and eaten immediately. During the holidays, my neighbor prepares this dish over a fire in a cauldron for a cheerful company. The aroma of such a dish spreads throughout the street.
• I can’t ignore the recipe for eggplant lecho for the winter. We all know about the benefits of this vegetable, and such a dish will be another reason to add it to your menu list. You can independently regulate its composition, consistency and taste.
• With the help of assistant equipment, you can prepare lecho in a slow cooker. This method will not take much of your time and will become even more useful and juicy. You may have noticed that with the advent of multicookers in our kitchens, the entire process of cooking has become much easier and more enjoyable.
• Many people avoid canned foods because they contain vinegar. I have a recipe for lecho without vinegar especially for them. My sister always cooks it according to this recipe and is very pleased.

Dear cooks, if you have already used my recipes, I will be very glad to hear your opinion about the results obtained. Write in the comments how you liked the dish and how your family reacted to it. If you have any comments or suggestions for the recipes, write, I will listen to your opinion. And now I wish you successful conservation and bon appetit.

Lecho with zucchini

Prepare a delicious and satisfying snack from seasonal vegetables that will delight you and your loved ones all winter long. Lecho made from peppers, zucchini, tomatoes, carrots, and onions is prepared very simply and quickly. For it you will need the following products:

• Zucchini, tomatoes and sweet peppers - one kilogram each.
• Carrots – 500 grams.
• Onions – 200 grams.
• Garlic – two cloves.
• Vegetable oil – 150 ml.
• Vinegar - one spoon of essence, diluted in seven spoons of water.
• Salt – 30 grams.
• Sugar – one tablespoon.

How to make lecho from peppers and tomatoes, zucchini, carrots? Read the recipe below:

• Peel and process the vegetables. Cut carrots and peppers into thin strips. Cut the onion into half rings and the zucchini into cubes.
• Scald the tomatoes with boiling water, then peel them and chop them.
• Heat a saucepan over a fire, then pour a little vegetable oil into it. Fry carrots and onions until soft.
• After a few minutes, add the zucchini and pepper. Simmer the food over low heat for some more time.
• Pour the tomato puree and remaining vegetable oil into the pan. Add sugar, salt and chopped garlic. Cook the lecho for another half hour.

A few minutes before cooking, add diluted vinegar to the dish. Place the snack in jars and roll up. Turn the dish upside down and cover it with a blanket until it cools completely.

Cooking tips

Lecho is considered a product that is not at all difficult to prepare - even an inexperienced housewife can handle it. However, there are several nuances that you should pay attention to before cooking:

1. Tomatoes should be soft with fleshy pulp and thin skin. The juice from these tomatoes is delicious. If the tomato skin is hard, remove it in advance. To do this, the tomatoes are immersed in boiling water for a couple of minutes, and then the skin can be easily removed.
2. The lecho will turn out beautiful if you use peppers of several colors in the preparation. You can take green, yellow and red fruits.
3. To add spice to the appetizer, add red chili pepper. For 2 kg of tomatoes, 1-2 pods are enough.
4. All vegetables should be fresh and healthy. If there are damage or rotten areas on the skin, they are cut off and the vegetable itself is doused with boiling water.
5. The consistency of the finished product should have the consistency of porridge - moderately liquid, but not thick. If the mixture thickens too much, add water (little by little, ½ cup).

You can try the lecho as soon as the product has cooled down. If there is not enough salt, you can add salt directly to the jar; this will not spoil the quality of the product. The product in an open jar is stored in the refrigerator for no more than 1 month. Usually the snack does not have time to stand for so long, since it is eaten in a matter of days.

Cooking features

• Only high-quality and ripe vegetables, without signs of spoilage, are suitable for preparing lecho. The carrots should be ripe and free of dark spots on the surface.
• Various vegetables are often added to carrot lecho. If you use bell peppers, the pods should be sweet, thin-skinned, fleshy and ripe. Take tomatoes that are juicy, soft, fleshy, with thin skin, but do not use overripe ones. Onions should not be too hot; use heads with fleshy scales.
• From sweet bell peppers, first cut out the stalks with the seed box and remove the internal partitions.
• From the tomatoes, cut out the junction of the stalk. Ideally, remove the skin from the tomatoes, although this manipulation is not necessary, since they are usually twisted through the grate of a meat grinder. Therefore, the skin is not felt in the finished dish. You can replace tomatoes with tomato juice or tomato paste diluted with water.
• Preservation is also often supplemented with other various ingredients: mushrooms, beans, garlic, apples, eggplants, zucchini and even cauliflower.
• You can adjust the amount of vegetables to suit your taste by adding more of the vegetables you like best.
• It is advisable to cut all vegetables the same size. Then the dish will look beautiful when finished. It should be borne in mind that when stewing, all vegetables reach readiness evenly.
• Products can be cut in any way: rings, half rings, bars, cubes, long strips. Also, some vegetables can be grated on a coarse grater or grater for Korean dishes.
• Carrot lecho can be stored at room temperature, however, the best option is a dark, cool room.
• The maximum shelf life during which the product must be eaten is 2 years.
• To keep the lecho well, wash the jars with baking soda and sterilize them together with the lids in any convenient way.
• Pour the hot lecho into dry, sterilized jars and immediately roll the lids on the preparation.
• The rolled up jars are turned upside down and placed on the lids. Wrap it in a warm blanket and leave it like that for a day so that the workpiece cools completely.
• If the jars are swollen and leaking, it means that the preservation process was not carried out correctly, and such preservation will not be stored for a long time.
• Lecho is served as a side dish for meat or as an independent dish. You can serve it on a festive table, and when you go to visit, take a jar of seaming with you.