Classic lecho with tomato paste. Lazy lecho with tomato sauce for the winter

Lecho with tomato paste is quite simple to prepare, so even a novice housewife can take on its preparation. And our recipes will help you with this.

Lecho with tomato paste for the winter

Thick tomato paste – 1 kg
- sweet Bulgarian peppers – 2 kg
- water – 2 liters
- garlic clove – 3 pieces
- sugar – 195 g
- salt – 95 g
- vegetable oil – 295 g
- carrots with onions – 790 g each
- a couple of tablespoons of acetic acid

How to cook:

Dilute the paste with water to obtain juice, pour it into a large saucepan and boil. Add granulated sugar, salt, stir, combine with grated carrots, and boil for 10 minutes after boiling. Chop the onions into half rings, add bell pepper rings, and bring to a boil again. Cook on low heat for another 20 minutes. Pour vegetable oil and acetic acid into a saucepan, add chopped garlic, cook for another half hour until soft. Pack into sterile containers.

Lecho recipe with tomato paste

Tomato sauce – 245 g
- a glass of any broth
- sweet pepper – 1 kilogram
- pork lard – 95 g
- half-smoked sausages
- ground paprika
- greenfinch
- garlic
- several large onions
- spices
- sugar

Cooking steps:

Cut the lard into small cubes. Place a deep frying pan over low heat and fry the cracklings until golden. Add more fire. Cut the onion into incomplete rings, fry until transparent in the rendered fat. Finely chop the pepper, cleared of seeds and stalks. Place in a bowl with fried onions. Stir until the pepper becomes soft. Add more broth or water to make the sauce less thick. Add a little liquid, season to taste, sprinkle with granulated sugar. Pour in half the rice so that it cooks along with the vegetables. After boiling, reduce heat and let simmer for 20 minutes. Season with herbs and garlic. If the sauce turns out watery, simmer it for a while with the lid closed. Place the cut pieces of sausage, boil and remove from the stove, leave for 10 minutes with the lid closed. If you want to cover your snack for the winter, then don't add sausages to it. Pack into jars and screw on the lids.

Pepper lecho with tomato paste

Carrots – 1.45 kg
- table vinegar - two large spoons
- sugar, salt, pepper - to your taste
- tomato sauce – 1 kg
- sweet pepper – 5 kg
- several garlic heads

Cooking steps:

Prepare containers: wash them and sterilize them in any way possible. Boil the caps. Prepare the appetizer in a cauldron or large saucepan. Prepare the vegetables: wash the peppers, remove seeds and stalks. Chop the fruit into strips. The pieces should not be very large pieces. Peel the onion into half rings. Peel the carrots very thoroughly and cut into strips or thin slices. Stir the sauce with added water and then boil. Place all prepared vegetables into the sauce. Throw in the carrots first as they take the longest to cook. Pour vinegar, add salt and sprinkle with sugar. During cooking, vegetables will absorb excess salt and granulated sugar. Season with pepper to taste. After a quarter of an hour, throw in the onions and peppers. Let it boil over low heat, cook for half an hour. Pack into containers and seal. The appetizer must be placed 1.5 cm before the neck. After filling, seal the container immediately.

Lecho pepper for the winter with tomato paste.

Table vinegar - large spoon
- a kilogram of pepper
- water – ? liters
- eggplant or zucchini – 1 kg
- onion - ? kg
- pepper with salt and sugar
- tomato sauce

How to cook:

Dilute the sauce with water and let it boil. Add vinegar, season, add sugar. Place the vegetables into the boiling sauce, boil again, and cook for half an hour. While still hot, place in jars and seal.

Bulgarian lecho with tomato paste.

Tablespoon acetic acid
- carrot, onion - by? kg
- beans – five glasses
- tomato sauce – ? kg

Soak the beans for several hours in advance, and then cook them until tender. All subsequent steps are the same as in the previous recipe.

Required Products:

Big spoon of salt
- Bulgarian peppercorns – 3 kg
- liter of tomato paste
- a glass of sunflower oil
- a glass of acetic acid
- sugar – 0.25 kg

How to cook:

Combine the paste, acetic acid and oil. Add granulated sugar and salt into the pan and boil. Add grated carrots and chopped sweet pepper to the boiling marinade. Cook for 8 minutes, divide the lecho into jars and roll up.

You can try several options with tomatoes.

Recipe with rice cereal.

You will need:

Peppers, carrots – 1 kilogram each
- acetic acid – 90 ml
- vegetable oil - half a liter
- granulated sugar – 240 g
- a glass of rice cereal
- tomatoes – 3 kg
- 1 kg of onions and carrots

Cooking steps:

Chop the pepper and grate the carrot. Tomatoes should be twisted in a meat grinder. Combine butter, granulated sugar with salt and vegetables in one pan. Bring to a boil and continue cooking for 50 minutes. At the very end, pour vinegar and you can start sealing the containers with lids.

Here is another simple recipe with tomatoes.

Mix in one saucepan half a glass of vegetable oil and acetic acid, two small spoons of salt, 3 tablespoons of granulated sugar. Grind 2.6 kg of tomatoes in a meat grinder, boil, add the pepper, cut into rings. Boil for 15 minutes, stir over low heat, and roll into jars.

Recipe with eggplants.

You will need:

Acetic acid – 245 ml
- sugar – 245 g
- carrots, sweet peppers – 1 kilogram each
- tomatoes – 2 kg
- medium onion – 10 pieces
- garlic clove – 10 pieces
- salt – 4 tablespoons

Preparation:

Wash the eggplants and chop them into cubes. Grate the carrots and grate them. Cut the peppers and onions into half rings, chop the garlic. Grind the tomatoes in a meat grinder. Place the vegetables in an enamel pan, combine with other ingredients, and bring to a boil. Cook for about an hour at medium temperature. Pack and roll up immediately.

Recipe for lecho with tomato paste for the winter.

Ingredients:

Sweet peppers – 6 pcs.
- a glass of sugar
- garlic – 95 g
- vinegar – 195 g
- salt - a couple of tablespoons
- hot pepper pod
- liter of tomato juice

Cooking steps:

Mix bitter and sweet peppers with garlic and grind in a meat grinder. Pour in tomato juice, add sugar, vinegar, and continue cooking for another 10 minutes. Add diced zucchini. Cooking will continue for another 20 minutes. Pour the snack into jars and seal immediately.

Bell pepper lecho with tomato paste.

Ingredients:

2 kg sweet pepper
- tomato paste – 520 g
- granulated sugar – 145 g
- half a liter of water
- 190 g vegetable oil
- a large spoon of salt
- water – ? liters

Cooking steps:

Wash the peppercorns, remove the seeds and stems. Cut the fruit into several pieces. Take a saucepan with a thick bottom. Mix salt, granulated sugar, water, sauce in it, stir until smooth. Place on the stove. Boil tomato sauce, pour in vegetable oil, stir. Add the peppers and stir again. After boiling, cook for 20 minutes. At the very end, pour in vinegar and after thoroughly mixing, remove from heat. Pour the still hot snack into containers and screw on the lids. Cool with lids facing down.

Bulgarian lecho with tomato paste for the winter.

Required Products:

Granulated sugar – 0.2 kg
- sweet bell pepper – 2 kg
- tomato sauce – 1 kg
- onion – 0.8 kg
- liter of water
- vegetable oil – 0.3 liters
- carrots – 795 g
- garlic clove – 2 pieces
- two large spoons of salt

Preparation:

Dilute the sauce with water to obtain a juice consistency. Place it on the stove and boil. Add sugar and salt to the boiling juice. Throw in the grated carrots and cook for another 10 minutes after the boil begins. The fire should be as minimal as possible. Peel and dice medium-sized bell peppers. Place the resulting cuts into a saucepan. Add chopped onion to the tomato mixture. Boil the mixture while stirring for about a quarter of an hour. Pour in vegetable oil and vinegar, combine with crushed garlic. Pour the snack and after packaging, seal with lids. Remember that for canning you must use only sterilized containers.

Recipe for lecho with peppers and tomato paste.

You will need:

Tomato sauce – 190 g
- sweet peppers – 2 kilograms
- liter of water
- vegetable oil – 90 g
- a large spoon of salt
- a glass of granulated sugar
- laurel leaf
- black peppercorns – 7 pieces
- acetic acid – 45 g

Cooking steps:

Wash the peppercorns, cut in half, remove the seeds and stalks. In order to completely get rid of all the seeds, additionally tap the fruit on the table. Cut the fruit into several slices. Place the slices in a plastic bag and weigh. In total you should have 2 kg. Dilute the marinade (pour a large spoonful of salt into a liter of water, add tomato sauce, a glass of sugar, bay leaf, spices and vinegar). Boil the marinade, after the boil starts, throw in the chopped fruits, continue cooking for exactly 15 minutes. Pack into steamed containers and roll up the lids.

Lecho is a winter appetizer that goes down with a bang in any family. Cooking the same recipes every year is boring, so we have selected for you an interesting selection that will significantly diversify your culinary preferences.

Lecho is an ancient, traditional dish of Hungarian cuisine, quite widespread in Europe.

This tomato paste preparation can be used as an independent snack or as a sauce. Despite the fact that this is a dish of Hungarian cuisine, it is widespread throughout all countries. It also does not have a specific recipe, just like it does, so there are many different options for its preparation.

Today we will go through step by step 5 simple and tasty recipes for making lecho from bell peppers with tomato paste for the winter.

Lecho with tomato paste and 3 kg of bell pepper (for the winter) - You'll lick your fingers

Thanks to this recipe, there is no need to wrap the lecho in a warm blanket or sterilize it. It can be stored at room temperature; it does not have to be placed in a cool place.

Ingredients:

• Bell pepper – 3 kg.
• For the marinade:
• Water – 1.5 liters
• Tomato paste – 250 gr.
• Vegetable oil – 100 ml.
• Salt – 1.5 tbsp. spoons
• Granulated sugar – 1.5 cups
• Vinegar 9% – 70 ml.
• Bay leaf – 5 pcs.
• Peppercorns – 10 pcs.

Cooking method:

1. Wash the bell peppers under running warm water. We clean the pepper from the seeds and cut off the stalk. Then cut into small slices. We put everything in a large basin.

2. Prepare the marinade. Take a large saucepan, pour 1.5 liters of water into it, pour in 70 ml. 9% vinegar, 1.5 cups granulated sugar, 1.5 tbsp. spoons of salt.

3. Also add 100 ml. vegetable oil and 200 gr. tomato paste. Place black peppercorns and a few bay leaves on the eye. Mix everything thoroughly and let the marinade boil.

4. While the marinade is cooking, sterilize the jars at this time.

5. As soon as the marinade boils, add bell pepper to it.

6. Leave on high heat, when the lecho boils, reduce the heat to medium and cook for another 15 - 20 minutes.

8. Close with lids, place on the windowsill and wait for it to cool completely, then put away in a storage place.

Lecho from bell pepper with tomato paste for the winter with onions and carrots

Ingredients:

• Bell pepper – 3 kg. (already chopped)
• Carrots – 1 kg.
• Onion – 1 kg.
• Tomatoes – 700 gr.
• Granulated sugar – 1 cup
• Sunflower oil – 1 cup
• Salt – 1 tbsp. spoon
• Vinegar – 1 teaspoon

Cooking method:

1. Wash the pepper thoroughly, cut off the stem, remove the seeds and chop as desired.

2. Wash the carrots, peel them and grate them on a coarse grater.

3. Wash the tomatoes, cut off the stem and grind them in a meat grinder (you can just chop them finely, they will boil when boiling).

4. Take a large saucepan, add tomatoes, add granulated sugar and pour in vegetable oil. Turn on the heat and bring everything to a boil, then add salt. After it boils, pour in 9% vinegar.

5. Following the vinegar, add carrots.

6. Peel the onion and cut into small cubes, put in a saucepan.

7. Cook for 15 minutes, then add the bell pepper and simmer with the lid closed for another 30 minutes (if you think there is not enough liquid, add water).

8. Place the hot lecho into a hot, sterile jar and cover with a lid. Turn it upside down and leave until completely cool. Then we put it away in storage. Bon appetit.

How to prepare bell pepper preparation with tomato paste, carrots and rice

In this recipe we indicate the weight of already prepared, chopped vegetables. Yield: 5 liters of lecho.

Ingredients:

• Tomatoes – 3 kg.
• Bell pepper – 1 kg.
• Onions – 1 kg.
• Carrots – 1 kg.
• Rice – 1 cup
• Salt – 2 tbsp. spoons
• Granulated sugar – 1 cup
• Vegetable oil – 300 gr.
• Vinegar 9% - 50 ml.

Cooking method:

1. Rinse all vegetables under running water. Peel the onion and cut into half rings.

2. Cut the peppers in half, remove the seeds and stem, then cut into strips.

3. Peel the carrots and grate them on a coarse grater.

4. Remove the stem from the tomatoes, cut them in half and grind them through a meat grinder.

5. Take a large saucepan, add all the ingredients, mix and place on medium heat.

6. Bring it to a boil, then reduce the heat and cover with a lid, cook for 15-20 minutes.

7. Wash the rice and add to the pan. Add salt, granulated sugar and vegetable oil. Mix thoroughly.

8. Put it back on the fire and bring it to a boil, so we simmer for another 30-40 minutes over low heat (necessarily under the lid).

9. At this time, we sterilize the jars and lids in any way convenient for you. Pre-wash them thoroughly with soda.

10. During this time, the rice is cooked, add vinegar, stir and simmer for another 5 minutes.

11. When the lecho is ready, put it in jars and close.

Turn it upside down and cover with a warm blanket until it cools completely. Then we put it away in storage. Bon appetit.

Delicious lecho with garlic and tomato paste

Ingredients:

• Bell pepper – 2 kg.
• Onions – 3 pcs.
• Chili pepper – 1/2 pcs.
• Garlic - 1 head
• Water – 750 ml.
• Tomato paste – 350 gr.
• Salt – 1 tbsp. spoon
• Granulated sugar – 200 gr.
• Vegetable oil – 150 ml.
• Vinegar – 150 ml.
• Black peppercorns – 10 pcs.
• Allspice – 10 -15 pcs.
• Bay leaf – 3 pcs.

Cooking method:

1. Wash the peppers, cut them in half, remove the stalk and seeds, and cut them into small pieces.

2. Peel the garlic and roughly chop it into two or three parts. Cut pure chili peppers into small half rings.

3. Remove the skins from the onion and cut into half rings. We put all the ingredients in one container.

4. At this time, prepare the sauce. Pour 750 ml into a large saucepan. water, add 350 gr. tomato paste, pour in 150 vegetable oil, add 200 g. granulated sugar, 1 tbsp. a spoonful of salt, bay leaf, black pepper and allspice. We carefully mix everything up.

5. Cook for 5-7 minutes and add the rest of the ingredients. Required cooking time is 30-40 minutes.

6. After 30 minutes, add vinegar and remove the bay leaves.

7. Boil for another 5-10 minutes, only then begin to lay out and roll up the jars. Leave until completely cooled and put into storage. Bon appetit.

Recipe for lecho from sweet peppers and zucchini (video)

This is a wonderful appetizer, where the main ingredient is zucchini - a sweetish, tender vegetable dish that can be used as an appetizer or side dish for any meat dishes, or can also be placed on bread and eaten like sandwiches. Prepared without sterilization.

Enjoy your meal!

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world sunset this way. Let's take a look at the classics, where peppers are accompanied only by onions and tomatoes.

We need:

• Bell pepper - 3 kg (weigh in peeled form)
• Tomatoes - 2 kg (+/- 20 medium size)
• Onions - 10-12 pieces of medium size
• Vegetable oil - 1 glass
• Sugar - 1 glass
• Table vinegar 9% - 100 ml
• Coarse rock salt - to taste

*For this amount of vegetables we use 2 tbsp. spoons without a slide

*1 glass - 250 ml

*You can add garlic to taste - 3-4 large cloves

• Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize jars. Convenient oven method:

• We wash jars and lids with a brush and soda (!).
• Place in a cold (!) oven at 120-130 degrees Celsius.
• After heating the oven to the set temperature, keep the jars there for 5-7 minutes. Make sure the jars are completely dry.
• Pour boiling water over the lids for 5-7 minutes.

Let's do the vegetables.

Let's thoroughly wash the colorful set of ingredients. Peel the peppers and onions.

Cut the peppers lengthwise into 4 parts. The last cut is crosswise, in increments of about 1 cm, to create short strips.

Let's move on to tomatoes.

A general rule for all lecho recipes.

If the tomatoes are thin-skinned, simply cut them and crush them in a brander or grind them in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the butt) and scald it with boiling water. Then the tomatoes are very easy to peel and twist without the skin.

We peel the onion and cut it the way you like it in the finished salad: half rings, quarter rings or a medium cube.

For stewing, we use large dishes - enameled or stainless steel.

Put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can add salt right away. Although the taste, the color - there is no comrade. For the first time, we recommend adding salt at the end of stewing, adjusting the saltiness to suit your tastes.

Stir the puree and add chopped onion. Stir again and heat to a boil, stirring occasionally. Cook the onion in tomato puree after boiling for literally 1-2 minutes.

Add pepper, stir well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here definitely try it piece by piece to turn it off in time. The pepper should become soft, but not overcooked. Elastic tenderness is the best texture of the main character of delicious lecho.

As soon as the pepper is cooked, add vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into small cubes and add it at the end at the same time as the vinegar.

We taste the lecho for salt and sugar. If necessary, add the desired accent. We love a balanced sweet and sour taste with just enough salt.

Transfer the hot dish to sterilized jars, filling them to the top. We roll up the iron lid, turn it over and cover it with a blanket - for slow cooling.

Ideally stored in a cool place. But it can also be done at room temperature. The safety margin of the workpiece will last until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the childish delight “You will lick your fingers!” will suit everyone.

Lecho with carrots for more sweetness

After the first successful roll-out, we immediately fell in love with the expanded lineup. We are very devoted fans of carrots and cabbage.

• Adding carrots to lecho is very simple! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots. Chop carrots coarsely; this type of chopping is universal.
• We also love a more sophisticated option - straws of different sizes (“Hurray!” for the Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out delicious. One of the 3 main Berner attachments also helps us with this cutting.
• Add thin sliced ​​carrots along with pepper.
• Next - according to the algorithm described above.

If the carrots are thick slices (1 cm), add them to the pepper, let it boil and cook for 5-7 minutes.

Lecho without vinegar for an interesting experiment

It’s also tasty and stores well. If you are confused by the absence of vinegar as a preservative, then you can safely take the risk. One jar for the sake of experiment is not such a big consumption of food.

We ourselves were surprised at how well such a roll is stored. Of course, it is advisable to put it in a cool place (a closet on a cold balcony, loggia, or cellar). Although, if you overcome inertia and think about it, thanks to tomatoes, there is more than enough acid in the lecho. Such a preparation will stand for three to four months without problems.

The only point in the recipe is increased attention to the sterility of the seaming tool and containers.

We need:

• Tomatoes - 3 kg (about 30 medium-sized pieces)
• Sweet peppers - 6-7 large vegetables (at least half of them are red)
• Sugar - 1 glass
• Salt - 1 tbsp. heaped spoon
• Garlic - 6-7 large cloves

How to cook is well described in the video.

note for coarsely chopped peppers. This method can also be used in the classic recipe.

Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice housewife will succeed!

Eggplant lecho - a favorite of the older generation

A fun recipe for lovers of blue ones.

We need:

• Eggplants - 2 kg
• Bell pepper - 500 g
• Carrots - 500 g
• Tomatoes - 1 kg
• Onions - 4 pcs. medium size
• Garlic - 3-4 cloves
• Sugar - 100 g
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% table - 100 ml
• Sunflower oil - 200 ml

How to cook.

Wash all the vegetables.

Cut the eggplants into medium cubes. Then pre-boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander and let the eggplants cool. This brief boiling removes the bitterness from blueberries.

Another way of anti-bitterness: you can add salt and wait for the juice to stand out, then rinse in a colander. Choose a pre-treatment option that is convenient for you. We do not recommend doing without it. Zakatka may not taste bitter, but there is a high risk that it will not be stored well.

Cut the tomatoes into large pieces and blend with a blender until smooth. You can also grate it using a coarse grater.

Chop the red pepper into small pieces. We like the cut to be close to classic, like the first recipe above. Look at the photo below: you need a long straw. Cut the seeded pepper lengthwise into 4 pieces. For long straws, cut each part again lengthwise (!) into thin strips.

Grind the garlic the way we like it in the finished dish. We did it differently. The best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - rub or squeeze.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use Berner to make a thin, short straw.

In a heated frying pan with oil, fry the onion for 1-2 minutes. Add carrots and simmer for another 3-5 minutes.

Add chopped peppers, chopped tomatoes and eggplant pieces. Simmer vegetables for 35-40 minutes.

15 minutes after combining all the ingredients, add sugar.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony/loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We treat him more calmly. Eggplant is a specific vegetable, especially for baby food.

When choosing from two options with large summer vegetables, we often prefer ala lecho salads with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), the cheapest tomatoes and bell peppers of any color.

That's all for today. Although no! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene. Its advantageous feature is its stability during heat treatment of vegetables. This means that due to boiling and stewing, lecho, tomato paste, and other salad dressings with vegetable sources of lycopene contain a lot of healing carotenoid for good health.

Bell pepper lecho for the winter is worth a short effort. "Real jam!" both guests of the house and participants in the procurement process will tell you. Involve older children in chopping vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a jar you made yourself somewhere in December cannot be compared with three trips to the supermarket.

What kind of winter recipes do you like to cook with your whole family? We are waiting for your feedback in the comments! See you in “Easy Recipes” - “Homemade Preparations”. Sincerely, team of site authors

Thank you for the article (2)

Lecho is the Hungarian national dish. This appetizing appetizer goes well with a variety of dishes. Traditionally it is prepared with grilled meat. Each housewife has her own way of preparing a dish. Lecho with tomato paste is the simplest and most common recipe. Several ways to prepare the snack will be described below.

Lecho in every home

Sooner or later, every housewife thinks about how to prepare lecho. Residents of different countries liked this dish so much that for many it became practically the main preparation for the winter. Recipes obtained through various culinary experiments were passed on from one generation to another. Today there are a great many of them. The classic Hungarian salad was prepared with the addition of bacon, fried in pork fat. The recipe for preparing Bulgarian lecho surprises with its brevity. It is made using tomatoes and sweet peppers. The delicious side dish prepared by Russian housewives is more varied. It may include zucchini, eggplant, carrots, cucumbers, onions and other vegetables. From this article you can learn how to prepare lecho with tomato paste. The recipes for this preparation for the winter are very simple and very varied.

Lecho with the addition of tomato paste. Ingredients

In order to prepare tomato lecho, we will need:

• sweet bell pepper - 4 kilograms;
• granulated sugar - 200 grams;
• sunflower oil - 200 milliliters;
• salt and allspice - to taste;
• tomato sauce - 1 liter.

Method for making lecho with tomato paste

1. First you need to prepare the pepper. It can be of different colors and any size. The main thing is that the vegetable is meaty and juicy.
2. Next, you need to wash the pepper, remove the seeds, cut off the tails, and cut each vegetable into four equal parts.
3. Then you need to turn on the stove, take a large saucepan with a thick bottom and pour tomato sauce into it. Combine it with sugar and sunflower oil and put on low heat.
4. Bring the tomato sauce to a boil, stirring constantly. Next, you need to pour pepper into it, add salt, season with pepper and cook for about 20 minutes.
5. Next, you need to add vinegar to the resulting mass and remove the pan from the stove.
6. Lecho jars must be washed and then sterilized in a water or steam bath. Glass containers should be heated in boiling water for 20 minutes until they are completely warm. The lids need to be boiled for about 10 minutes.

Next, the hot salad must be placed in jars and tightly rolled up with lids. The containers should be turned upside down and wrapped in a warm blanket overnight. In the morning, the jars can be moved to a cool place for long-term storage. The snack will have time to brew in seven to eight days, but it is better not to open the jars until frost. Now preparing lecho will become simple and understandable for you.

Lecho with carrots. Ingredients

Another way to prepare a savory side dish. It involves the use of the following products:

• vegetable oil - 250 milliliters (1 cup);
• tomato paste - 1 liter;
• carrots - 1 kilogram;
• sugar - 250 grams;
• vinegar (6%) - 1 glass;
• bell pepper - 3 kilograms;
• salt - 1 tablespoon.

Lecho with carrots. Cooking method

1. First you need to combine oil, tomato paste and vinegar in one container. After this, sugar and salt should be added to them.
2. Now the resulting mass needs to be put on low heat and brought to a boil.
3. Next, you need to add finely chopped carrots and pieces of peeled sweet pepper to the hot marinade.
4. Then the vegetables need to be kept on low heat for eight minutes.

So the delicious lecho is ready. A photograph of the prepared dish can be seen in this article.

Lecho with rice. Ingredients

Many people are interested in how to cook lecho with rice and tomato paste. Prepared in this way for the winter, it turns out to be very satisfying and nutritious. To prepare it you will need the following ingredients:

• sweet pepper - 1 kilogram;
• rice - 250 grams (1 cup);
• carrots - 1 kilogram;
• tomato paste - 1 liter;
• onions - 1 kilogram;
• sugar - 250 grams;
• vegetable oil - 500 milliliters;
• vinegar - 100 grams;
• salt - 3 tablespoons.

Lecho with rice. Recipe

1. First, you should prepare washed and peeled vegetables: cut the pepper into large pieces, chop the carrots, chop the onion.
2. Then salt, sugar, vegetables, rice, oil and tomato paste should be mixed in one pan.
3. After this, the resulting vegetable mass must be put on fire, allowed to simmer and cook for 50 minutes.
4. Now you need to add vinegar to the lecho with tomato paste, the recipe for which is described in this article.
5. Next, the dish needs to be placed into containers, rolled up with lids and left to cool under a warm blanket until the morning. Lecho with rice is ready.

Lecho "Swallow". Ingredients

The author of this article has found another way to make lecho with tomato paste. The recipe for a dish with such an original name differs from the above in that no oil is added to the appetizer. To prepare lecho "Swallow" you will need the following products:

• sugar - 6 tablespoons;
• vinegar (9%) - 2 tablespoons;
• salt - one heaped tablespoon;
• bay leaf, peppercorns - to taste;
• sweet pepper - 2 kilograms;
• tomato paste - 800 grams;
• red pepper - 1 teaspoon.

Lecho "Swallow". Cooking method

1. First of all, tomato paste must be diluted with water in a 1:1 ratio.
2. Then you need to add spices, salt and sugar. The mixture should be brought to a boil.
3. Next, add the sweet pepper cut into large slices into the boiling marinade.
4. The mixture should be kept on the stove for 20 minutes. At the end of cooking, you need to add vinegar to it.
5. Now you can pour lecho with tomato paste into sterilized jars.

The recipe for this dish is very easy to follow and takes very little time.

Lecho with beans. Ingredients

At the very end of this article I would like to consider a method for preparing lecho with tomatoes and beans. This savory appetizer will please your household and go well with any dish. To make it, it is better to use white beans. It looks very impressive against the background of red lecho. To prepare this aromatic dish you need the following ingredients:

• dry beans - 500 grams;
• vegetable oil - 1 cup;
• sugar - 1 glass;
• tomatoes - 3.5 kilograms;
• vinegar essence - 2 tablespoons;
• sweet pepper - 2 kilograms;
• salt - 2 heaped tablespoons;
• hot pepper - 1 piece.

Lecho with beans. Cooking method

1. First of all, you should soak the beans overnight. The next day, it must be boiled until fully cooked and rinsed thoroughly.
2. Then the tomatoes need to be passed through a meat grinder. The resulting tomato mass should be poured into a saucepan, combined with sugar and salt, and kept on low heat for 20 minutes.
3. Now you should add the pepper, cut into large pieces, into the tomato paste and simmer it at low temperature for about 15 minutes.
4. Next, add the boiled beans to the vegetable mixture and cook for about 10 minutes.
5. Then you need to pour the vinegar essence into the pan and immediately remove the dish from the stove.

Lecho with beans is ready. The hot product should be quickly poured into glass containers and covered with lids. This aromatic preparation for the winter will be a tasty and healthy addition to a wide variety of dishes. Bon appetit and good mood!