Simple recipes for winter lecho with tomato paste made from bell peppers and carrots

Bell pepper lecho for the winter with finger-licking tomato paste

This recipe is as simple as possible, because instead of tomatoes you use ready-made tomato paste. It turns out that you only have to chop the main ingredient - pepper. And then you will need to cook it in a marinade and roll it into jars.

But despite the simplicity of preparation, it turns out very tasty. It's like good quality canned goods from a store. Prepare this classic lecho and you won’t regret it.

Ingredients:

• bell pepper - 2.5 kg
• vinegar 9% - 125 ml
• salt - 1 tbsp.
• sugar - 0.5 tbsp.
• vegetable oil - 125 ml
• tomato paste 30% - 300 gr.
• water - 1 l
• black peppercorns - 6 pcs.
• bay leaf - 4 pcs.

*Glass with a volume of 250 ml.

Preparation:

1. Wash the peppers, remove seeds and cut them in any convenient way. This can be done in half rings, 1 cm wide, or squares, or strips. Think about which piece will be more convenient for you to eat.

2.In a large saucepan or basin, prepare tomato sauce. To do this, simply mix water, tomato paste, salt, sugar. Also add spices: bay leaf and peppercorns. Bring to a boil and pour in sunflower oil and vinegar.

3. Place chopped peppers into the boiling sauce. Stir gently and cook for 20 minutes after the mixture boils.

Do not overcook the lecho. It is better that the peppers are still slightly crunchy when they are placed in jars. Then he will come and soften.

4. At the same time, sterilize the jars. The easiest way is in the oven. You can load several pieces there at once (the main thing is that they do not touch each other). Place the jars in a cold oven, then turn the heat up to 150º. Once heated, keep the glass in the hot oven for 15 minutes, then turn off the heat.

Do not immediately remove the sterilized container from the oven; let it cool slightly there with the door ajar.

5.Also do not forget to sterilize the lids. They can also be put in the oven or boiled for 5 minutes.

6.Pour the hot lecho into the jars and immediately screw the lids on tightly. Turn over to check if the sauce is leaking. Cover with a towel and let cool completely.

7. A delicious lecho made from pepper and tomato paste is ready. It will have a pleasant, balanced sweet and sour taste. From this amount of products, 3.5 liters of preparations are obtained. And it remains to be tried.

How to prepare lecho from peppers and tomatoes for the winter: a simple recipe

Lecho is often made with fresh tomatoes, which are ground or juiced.

Ingredients:

• thick-walled bell pepper - 1 kg (peeled)
• tomatoes - 0.5 kg
• sugar - 50 gr.
• salt - 0.5 tbsp. with a slide
• sunflower oil – 50 ml
• acetic acid 70% - 0.5 tsp.

How to do:

1. Wash the tomatoes and chop them as desired. Place the pieces in a blender grinder and turn them into thick juice. It should be half a liter.

If you want, you can pass the resulting mass through a sieve to get rid of seeds and peel particles. But this is not necessary.

2. Cut the pepper in half and remove the seed box with the stalk. Cut into large pieces (squares or triangles). You can also chop it into strips if desired.

3.Pour freshly made tomato into the pan, add 50 grams of sugar, the same amount of vegetable oil, half a tablespoon of salt. Stir and bring to a boil.

4.Pour half a teaspoon of vinegar essence into the boiling sauce. Stir and add sweet pepper to the filling.

5. Bring the lecho to a boil and cook for 10 minutes, this is enough. During this time, the pepper will not boil into porridge, but it will reach full readiness in jars.

6. Sterilize the jar (1.5 l) and lid. Fill the container with the boiling preparation and screw the lid tightly.

7. All that remains is to carry out the standard procedure: turn the preserved food over and wrap it “under a fur coat.” That is, cover with any warm object (terry towel, blanket, down jacket) so that cooling is slow. In this way, sterilization is prolonged.

8.When the jars have cooled completely (after about a day), put them in a cellar or other cool place out of direct sunlight. In winter, this pepper lecho will delight you with its wonderful taste and will be an excellent addition to meat dishes.

Pepper lecho without vinegar in tomato - a very tasty recipe

A simple preparation without vinegar. To preserve it for a long time, you will have to do a little work by sterilizing the jars, otherwise the lecho will quickly ferment.

Prepare:

• Bell pepper – 3 kg.
• Tomato – 500 gr.
• Water - half a liter.
• Granulated sugar - a tablespoon.
• Salt - the same amount.

How to cook:

1. Cut the pepper into large strips. Place in a cooking container.
2. Add all the ingredients listed in the recipe. Stir.
3. After the contents boil, cook for 10 minutes.
4. Quickly fill the jars, cover with lids and send them to sterilize in the bathhouse. The heat treatment time is 10 minutes for 1/2 liter jars. Boil liter ones longer – 15-20.
5. Roll up, cool and store in a cool place.

Eggplant and pepper lecho for the winter without sterilization: recipe with vinegar

Combine peppers with eggplants and get a completely new taste of lecho. Naturally, the blue ones come with garlic, which will add piquancy to the appetizer.

Ingredients:

• tomatoes - 2 kg
• eggplants – 1 kg
• bell pepper - 700 gr.
• carrots - 300 gr.
• salt - 1 tbsp.
• sugar - 80 gr.
• vegetable oil - 120 ml
• garlic - 4 cloves
• vinegar 9% - 50 ml

Stages:

1.Pour a liter of cold water into a bowl and dissolve a tablespoon of salt in it. Cut the eggplants into quarter slices and place in the resulting saline solution for 15 minutes.

2. Cut the tomatoes in any way, cutting out the stem. Grind the tomatoes in a blender into a homogeneous mass.

3. Cut the peppers into strips or squares. Here, focus on your preferences. Chop the carrots into half circles, and grate the garlic on a fine grater or pass through a press.

4. Rinse the eggplants and drain in a colander.

5.Pour the tomato into a saucepan of sufficient volume, add carrots, peppers and eggplants, pour in vegetable oil. Place on the fire and bring to a boil.

6.Add salt and sugar, stir and cover loosely with a lid. Cook at moderate boil for half an hour.

7.After 30 minutes, add garlic and vinegar. Stir and cook for the last 5 minutes. While the salad is preparing, you need to start sterilizing the jars and lids.

8. Pour the finished lecho into jars to the very edge and roll under the iron lid.

9.Turn over and let cool completely. There is no need to wrap it, the workpiece will be stored well anyway.

Zucchini lecho salad with tomatoes and sweet peppers

This is perhaps the most popular preparation for the winter, which is done by many housewives. Preserving such a dish is quick, easy and does not require much expense.

To make this savory preserve you will need:

• Zucchini, salad peppers, tomatoes - 1 kg of each component.
• Carrots – 6 pcs.
• 3 large onions.
• Sunflower oil – 170 ml.
• Vinegar – 20 ml.
• Sugar – 15 g.
• Salt – 30 g.
• Garlic – 3 cloves.

This number of components is designed for a finished product of three liter jars.

Peel the carrots, rinse and cut into not too thin strips. Rinse young zucchini, remove “butts” and unnecessary fragments, cut into circles 1 cm wide. If old fruits are used for cooking, it is necessary to peel the skin and remove the seeds.

Wash the bell peppers, remove the stems and gut the seeds. Peel the onions and cut into half rings. To make the lecho salad more aromatic and tasty, it is recommended to use salad varieties of onions.

Rinse the tomatoes, pour boiling water over them, after a couple of minutes add cold water and remove the skin. Grind the tomatoes in a meat grinder or chop in a blender.

Pour 30 g of oil into a metal bowl, add chopped carrots and onions and place over medium heat. Stew vegetables until softened. Then add the pepper, stir and after five minutes add the zucchini. Simmer the vegetable mixture over high heat for 7 minutes, stirring occasionally.

Pour tomato sauce over the whole thing, season with pepper, salt and add sugar. Stir and simmer over low heat for another 20 minutes. 2-3 minutes before the dish is ready, gradually pour in the vinegar essence.

While the lecho salad is being prepared, you can prepare containers for preservation. It can be doused with boiling water or baked in the oven.

Transfer the finished dish into clean jars and sterilize for 20 minutes. 7 minutes before the end of sterilization, add the remaining oil to the workpiece and roll it up. You can store such preservation in jars in any room.

How to make lecho with garlic, pepper and carrots

The classic recipe contains only pepper and tomato. Carrots and garlic will appear in the same recipe. The result will be a very tasty preparation, with a rich blend of flavors. Spices, as usual, can be taken to your liking.

Ingredients:

• bell pepper – 3 kg
• tomatoes - 3 kg
• carrots - 2 pcs. average
• garlic - 1 head
• bay leaf - 3 pcs.
• black peppercorns - 7-8 pcs.

For 3 liters of lecho:

• salt - 1 tbsp.
• sugar - 1 tbsp.
• vegetable oil - 50 ml
• vinegar 9% – 40 ml

Preparation:

1. Peel the pepper from seeds and cut into cubes (large or small, as you wish). Place the pieces in a large saucepan.

Peppers of different colors will look beautiful. Also be sure to choose thick-walled and fleshy fruits.

2. Grind the tomatoes with a blender or pass through a meat grinder. You will get a natural tomato, with seeds. Pour it into the pan with the peppers, stir and bring to a boil.

3. Grate the carrots on a coarse grater and also place in a common vat.

4.After boiling, add salt and sugar to taste, as well as other spices: garlic (you can use whole cloves), bay leaf and black peppercorns. Try what happened. Adjust the taste to suit yourself: you can add salt or sweeten it.

5.Cook, stirring occasionally, for about 25 minutes. You can also adjust the degree of readiness. If you like your vegetables to be al dente, with a crunch, cook for less time. If you want the product to be soft, cook longer.

Taste the pepper for doneness. Remember that it will soften a little more in the jars. The smaller the pieces, the faster they will cook.

6. At the end of cooking, remove the bay leaf; it will no longer be needed. And pour in vegetable oil and vinegar. Bring to a boil and pour immediately into sterile jars. Seal hermetically, place under the fur coat and wait until it cools completely.

7. Delicious lecho, with a sweetish taste of carrots, is ready. It will delight all family members in winter.

Recipe for pepper lecho with tomato juice (needs sterilization)

What sets this recipe apart from others is that you don’t need to cook the peppers. It's enough to just blanch it. And then put it in jars and sterilize. This cooking method keeps the vegetables crispier and not overcooked.

Ingredients:

• sweet pepper - 3 kg
• tomato juice - 1 l (store bought)
• refined vegetable oil - 100 ml
• vinegar 9% - 60 ml
• salt - 1 tbsp.
• sugar - 0.5 tbsp. (125 ml)
• allspice - 4-5 peas

Process:

1. As with any preservation for the winter, you need to thoroughly wash the pepper. Pay attention to the area around the stem - this is where the most dust collects. Remove the seed pod, rinse again and cut into 4 pieces lengthwise into “tongues”.

2.Fill a saucepan with water and boil it. Place the pepper pieces in it and boil after boiling again for 2 minutes.

If the pepper is thin, then boiling for 1.5 minutes will be enough. Cook hard and dense for 3 minutes.

3. Using tweezers, remove all the slices from the boiling water or simply drain the water.

4. The jars need to be clean, washed with soda. There is no need to sterilize them separately. Place the blanched peppers in a glass container, filling tightly. You should get 3 liters of blanks.

5.Now you need to cook the filling. Pour tomato juice into the pan, add salt, sugar, odorless sunflower oil, and a few peas of allspice.

6.Bring tomato sauce to a boil, simmer for two minutes and add vinegar. Keep it on the fire for another minute and turn off the heat.

7.Pour the marinade into the jars with pepper using a ladle. Do not fill to the very top, because liquid may spill out during sterilization. Cover with clean lids, but do not roll up.

8. Place a cloth napkin on the bottom of a wide pan and place the filled jars. Fill them with hot water, slowly and carefully up to the shoulders. Put it on fire. After the water boils in the pan, sterilize the canned food for 20 minutes (time for a liter container).

9.Now screw the caps tightly with a wrench. You can also use screw caps. Turn the jars over so that the top part that is not in the water continues to sterilize. Wrap in a blanket and let cool.

10. Delicious lecho in tomato juice is ready. The pepper in it holds its shape well, but at the same time it is quite soft and sweetish. Overall, the recipe is very good. Meet winter fully armed.

Recipe for winter lecho with tomato juice

Canning time: about an hour. Yield: 1 liter. Equipment: colander, pan for it, slicing board, kitchen scale, knife, grater, slotted spoon, saucepan, deep frying pan, jars (1 liter or 2 half liter) and lids.

Ingredients

Step-by-step preparation

Prepare the tomato

1. Pour 400 ml of tomato juice into a saucepan. Add 2 tsp. salt.

2. Sweeten 1 tsp. Sahara. Stir and heat the juice, stirring, at a low simmer over medium heat until thickened. You have 15-20 minutes to work on the remaining ingredients.

Prepare the vegetables

1. Peel 600 g of pepper from the seeds, cut into medium squares.

2. Place a colander firmly on the pan.

3. Pour 3 tbsp into the pan. l. vegetable oil, set to heat. Add the chopped peppers to the heating pan. Cook, stirring, until soft (about 6 minutes).

4. While the peppers are roasting, cut 3 large onions into thin quarter rings.

5. Remove the peppers with a slotted spoon and place in a colander to drain excess fat.

6. Sauté a quarter of an onion ring into the pepper oil, don’t forget to stir.

7. While the onion is being processed, grate 4 carrots on a coarse grater.

8. Sprinkle sauteed onion with 1 tsp. sugar for caramelization, stir and fry for another 1 minute.

9. Remove with a slotted spoon and add to the pepper.

10. Lastly, simmer the grated carrots in the remaining oil and vegetable juice. It goes into the pan last, as it is able to absorb all the oil. Simmer it, stirring, for 4-5 minutes, and then add to the rest of the vegetables.

Prepare some lecho

1. Place fried vegetables in a saucepan with thickened tomato juice, mix well and simmer for up to 7-10 minutes, stirring occasionally.

2. Place in jars and sterilize (half-liter jars - half an hour, liter jars - an hour).

Video recipe for making lecho with tomato juice

In the video, the recipe for lecho with tomato juice is demonstrated as a summer vegetable stew. But if you want to preserve it, take 3-4 times more food and calculate the number of jars and lids. In this case, you will first have to chop the vegetables, as they do in the video, and then fry them, put them in jars and sterilize them.

Prepare another lecho without vinegar. The sterilization method is used to prepare preservation with the addition of products that require long-term heat treatment: lecho with rice or, for example, lecho with eggplant.

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

This recipe is already mega vegetable, there will be onions and carrots. And in puree form. Thus, they will thicken the sauce and give it new flavors.

Ingredients for 2.5 liters of finished product:

• bell pepper - 1.5 kg
• tomatoes - 1 kg
• carrots - 200 gr.
• onions - 300 gr.
• salt - 1 tbsp. with a slide
• sugar - 2 tbsp. with a slide
• vegetable oil - 100 ml
• vinegar 9% - 1 tbsp.
• bay leaf - 2 pcs.
• allspice - 6-8 peas

Preparation:

1.Tomatoes, as usual, need to be turned into tomatoes. Grind them in a convenient way: through a meat grinder or blender.

2.Cut the carrots and onions into absolutely arbitrary pieces and puree them too. Pour the resulting mixture into the tomato.

3.Pour vegetable oil into the sauce and add sugar along with coarse salt. Mix well and put on fire. After boiling, cook for 40 minutes. During this time the filling will thicken. Stir it periodically.

4.At this time, cut the washed and peeled peppers into wide strips. Also treat jars and lids to make them sterile.

5.When the sauce has cooked for the allotted time, add pepper to it. Wait until it boils, after which the volume of the lecho will decrease and the pieces will be all covered with marinade.

6. Boil lecho for the winter for 5 minutes and put allspice and bay leaves in it, also add vinegar. Boil for another 10 minutes. The pepper should not be too soft.

7.Place the workpiece into hot sterilized jars and roll up. Turn over onto lids, wrap and leave until cool.

8. You can store this lecho in the pantry at room temperature. The main thing is to be far from heating devices and in the dark.

Lecho recipe for the lazy

Lazy lecho pepper carrots onion tomato paste is one of the easiest, most affordable and delicious recipes for preparing this spicy preserve.

To make this dish for the winter you will need:

• Bell pepper – 1.5 kg.
• Tomato paste – 125 g.
• Onions – 0.5 kg.
• Purified water – 350 g.
• Granulated sugar – 100 g.
• Apple vinegar – 50 g.
• Salt – 15 g.
• Bay leaf and ground black pepper - to taste.

Peel the onion, rinse, cut into half rings. Wash the peppers, remove stems and seeds, cut into strips.

Pour water into a metal bowl, add salt and sugar, mix well, then add vinegar. Taste the tomato paste, add salt and pepper if necessary and pour into the marinade. Add bay leaf. Place the mixture over medium heat, bring to a boil, add the chopped vegetables to the brine, and simmer for 20 minutes.

Place the boiling lecho into sterile jars and roll up. After cooling, it must be taken out for storage in the basement.

How to make lecho in jars for the winter without oil and without vinegar: tasty and healthy

Not everyone can eat vinegar due to health reasons. And in general, it’s better for everyone to get less involved with this preservative. Tomatoes have a lot of acid, which can preserve lecho without adding vinegar.

Ingredients:

• tomatoes - 3 kg
• sweet meaty pepper - 1 kg
• rock salt - 1 tbsp.
• sugar - 3 tbsp.
• dried basil - 1 tbsp.
• garlic - 6 cloves
• black peppercorns - 10 pcs.
• allspice - 5 pcs.
• cloves - 5 pcs.

Cooking method:

1.Cut half the amount of tomatoes into small cubes and place in a thick-bottomed pan or cauldron. Chop the pepper into squares and add to the tomatoes. Place on low heat and bring to a boil. Cook from this point on for 15 minutes with the lid closed.

2. Also chop the second half of the tomatoes into small pieces and set aside for now. Chop the garlic finely with a knife.

3. After 15 minutes of cooking the lecho, add the remaining tomatoes, stir and cook for another quarter of an hour.

4. Dry spices (peppers and cloves) need to be ground in a mortar or coffee grinder. Then combine the resulting mixture with garlic and grind everything together. Add salt, sugar and basil to the mixture, stir.

5.5 minutes before the snack is ready, add aromatic salt and spices to it.

Cook the product under a closed lid.

6.Place the delicious lecho into sterile jars and screw on the lids, which need to be removed from the boiling water. Do not put it all the way to the edges, leave a little space, about the size of a finger.

7.Wrap the jars in a warm blanket until they cool completely. Then it will be stored in a cool, dark place. A tasty and healthy feather lecho is ready, help yourself.

Cooking lecho with garlic, tomatoes and peppers - recipe with herbs

Here is another simple and easy recipe for making pepper lecho. We will make the sauce from tomato juice, and for a more interesting taste we will use parsley and garlic.

Ingredients:

• bell pepper – 1 kg
• tomato juice - 1 l
• parsley - 1 bunch
• garlic - 3 cloves
• sugar - 100 gr.
• salt - 1 tbsp.
• vinegar 9% - 1 tbsp.
• sunflower oil - 100 ml

How to cook:

1.You can buy tomato juice or make it yourself in a juicer. If there is none, you can simply cut the tomatoes and boil them for 10-15 minutes. After this, rub through a sieve. Cut the pepper into strips, finely chop the parsley and garlic.

2.Next, start cooking lecho. Pour tomato juice into a large bowl, add salt, sugar, parsley and sunflower oil. Stir and bring to a boil.

3.Put the pepper into the boiling sauce, stir and wait again until the appetizer boils. Cook for 7 minutes from the moment of boiling.

4.Add garlic and vinegar, simmer for one minute and reduce heat to low. Without removing the lecho from the stove, fill the jars with hot pepper and roll them under the lid.

5. Cover the finished canned food with a warm towel or down jacket, turning it upside down first. When the jars have cooled, put them in a dark place.

From this amount of products, 2.2 liters of ready-made seams are obtained.