Recipe for lecho 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 original composition of the salad is very different from the lecho that we are used to seeing it. Today, a lot of recipes for this delicious snack have been created; the salad can contain absolutely exotic ingredients, such as grape juice, for example. Russians traditionally cook pepper lecho and tomato, sometimes supplementing the recipe with other ingredients.

This article will tell you how to cook treatment for the winter, and also discusses the best recipes with photos and step-by-step cooking technologies.

Recipe for classic lecho made from tomatoes, peppers and onions for the winter

This recipe is closest to the traditional Hungarian salad. It’s easy to prepare such a snack; you will need the most affordable and simple ingredients.

To prepare lecho for the winter you need the following ingredients:

• 2 kg bell pepper;
• onions 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 peas of allspice;
• 2 bay leaves;
• half a glass of vinegar (we prepare lecho salad for the winter with the addition of 9 percent vinegar).

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

1. The first thing to do is wash all the vegetables, trim the stems, peel the onions and peppers.
2. Now the tomatoes are cut into convenient pieces and crushed using a meat grinder - you should get tomato juice with seeds.
3. Chop the onion with a knife, cutting into half rings.
4. The pepper should be cut into small strips (the width of each strip is approximately 0.5 cm).
5. All crushed ingredients are combined in a large bowl or pan, mixed and all spices are added, except vinegar.
6. Cook the salad over low heat for at least an hour. Do not forget that the salad should be stirred constantly.
7. At the end of cooking, vinegar is poured into the lecho and the hot mixture is poured into jars. All that remains is to roll up the jars with lids or use screw lids.

Recipe for winter pepper lecho with beans

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

The list of products is as follows:

• 2 kg tomato;
• 1 kg 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 oil, it does not affect the taste and aroma of the dish);
• 2 heads of garlic;
• a glass of granulated sugar;
• 2 tablespoons of salt;
• 3 tablespoons vinegar (essence 70%).

How to make a bean snack:

1. The preparation of this unusual salad begins with boiling green beans. Boil the beans in lightly salted water. The pods should simmer for at least five minutes. Cooking time depends on the size of the pods and the presence of coarse fibers in them.
2. The carrots are peeled and grated on a coarse grater.
3. It is better to remove the peel from tomatoes by first making cuts on it and dipping the tomatoes in boiling water for a few seconds.
4. Tomatoes cut into large pieces are placed in a deep frying pan or saucepan with hot sunflower oil.
5. Pour grated carrots into the same bowl, add sugar and salt. You need to simmer these ingredients for lecho for about 25 minutes, stirring constantly with a spatula.
6. Bulgarian and hot peppers are cut into small strips, having previously cleared them of seeds.
7. Pour pepper and sliced ​​garlic 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 remove the tough thread running along the entire bean. You can cut the pods into three parts, or you can leave them whole - it’s not for everybody.
9. Place the green beans in a saucepan with boiling salad and simmer for another 10 minutes.
10. Pour vinegar into the lecho, mix the salad well and place it in sterile jars.

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

Delicious eggplant appetizer

Lecho recipe, made not only from tomatoes, onions and peppers, has also earned considerable popularity. Eggplants add richness to a traditional salad and give it an unusual taste.

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

• 0.6 kg tomato;
• 6 bell peppers;
• 1.2 kg eggplants;
• 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.

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

1. The first step is to wash the eggplants and cut them into large pieces (each eggplant for lecho is cut crosswise into two parts, then each half is divided into another 4-6 parts, depending on the size of the vegetable).
2. Now the blue ones are salted and left for a while to remove the bitterness from them.
3. Peel onions and garlic. The onion is cut into half rings, and the garlic into thin slices. Both products are placed in a frying pan with hot oil. Fry the onion until translucent.
4. Peel the tomatoes to make the winter lecho more tender. To do this, make a cross-shaped cut on each tomato and pour boiling water over it.
5. Place whole tomatoes in a frying pan with onions and garlic.
6. Mash the tomatoes using a masher to make puree, mix and simmer.
7. Sweet peppers are cut into small strips and added to all other ingredients.
8. Now you can put the eggplants there.If the blue ones have released juice, you need to squeeze it out to remove the characteristic bitterness.
9. All ingredients are mixed, peppered, salted, and sugar and paprika are added.
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 placed in sterile jars.

The beauty of the unusual lecho is proven by the attached photographs.

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

Some housewives use acid-containing grape juice to preserve tomatoes or cucumbers - grapes (or rather, their 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 (the amount of garlic in this recipe is quite large);
• a small pod of hot pepper;
• spoon of salt;
• a stack of granulated sugar;
• a stack of sunflower oil;
• a spoonful of vinegar (70% essence is used in this treatment);
• 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 the lecho peppers for about ten minutes. Temperature – 180-200 degrees.
2. While the pepper is hot, place it in a thick plastic bag and seal it well. In this position, the pepper should cool, then the peel can be easily removed.
3. Now the pepper can be cut into small squares (about 2x2 cm).
4. The tomatoes are also peeled - this lecho will be very tender. Peeled tomatoes must be pureed (using a masher, blender or other method).
5. Wash the grapes, remove the grapes from the branches.
6. Grind the grapes with a blender or meat grinder. Fold the mixture into several layers of gauze and strain the juice.
7. Pour grape juice into a saucepan and bring it to a boil.
8. Place the tomato puree on the stove too, add finely chopped garlic.
9. Hot peppers are also finely chopped and added to the tomato puree.
10. Now pour sugar and salt into a saucepan and cook the lecho dressing for about an hour.
11. After an hour, add oil, grape juice, vinegar, and add bell pepper.
12. Cook the lecho for another 25-30 minutes.
13. Place several peppercorns in each sterilized jar and place the finished lecho there. Roll up the jars with lids.

Sweet pepper lecho without oil for the winter

This is lecho without oil; it is also prepared without adding vinegar. It means that Winter salad can be eaten even by small children, as well as by those who watch their figure or care about their health.

To prepare vitamin lecho you will need:

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

How to make lecho for the winter:

1. Cut half the specified amount of tomatoes into large pieces.
2. Bell peppers are cut into pieces of the same size.
3. Place both ingredients in a saucepan or saucepan and bring to a boil. Cook the food for about a quarter of an hour.
4. Now you can chop the remaining tomatoes and add them to the preparing lecho.
5. Finely chop the greens (you can take basil, parsley) and garlic with a knife.
6. Add all the spices, garlic and herbs to the lecho.
7. Mix everything and boil for another 5 minutes.

The finished lecho without vinegar and oil can be placed in sterile jars and covered with lids. You can even store such a preparation in the winter in an apartment - nothing will happen to the lecho.

Now it’s clear how to prepare delicious lecho for the winter. All that remains is to decide on a recipe or experiment with several ways to prepare this wonderful winter salad.

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