Bell pepper lecho - proven recipes for a delicious snack

I don’t know about anyone, but I adore lecho, I cook it in several servings. How aromatic and incredibly tasty it is, it goes with a bang with tender potatoes. My husband previously tried this dish with friends, and he didn’t like it, but when I cook it, he devours it on both cheeks.

Today I want to share with you my favorite prep recipes. I'm sure you will love this dish. Try it if you haven’t cooked before, but those who make it according to the classic recipe will be able to cook something new by choosing the appetizer they like.

This dish does not have exact proportions, and everyone uses what they like, onions, carrots, seasonings, herbs, juice or paste, and it's all a matter of taste. I want to share my favorite recipes, I hope you like them.

This delicious appetizer can be served with any dish, especially delicious with barbecue. I love preparations, I always make a lot, especially tomato ketchup, and I try to try different recipes.

Classic recipe for bell pepper lecho

This is a fairly simple and yet very tasty and satisfying option for preparing lecho with fresh peppers and tomatoes. The shelf life of the product in a cool place is 8-10 months.

Ingredients:

Bulgarian red and green peppers – 2.5 kg.
Tomatoes of any variety – 2 kg.
2 level tablespoons of coarse salt.
9% table vinegar - 2 tablespoons.
Granulated sugar - 0.5 cups.
Unscented sunflower – 0.5 cups.

Step-by-step actions - do this:

1. Blanch the washed tomatoes, remove the skins from them, and place them in the bowl of a blender or food processor for chopping. You should end up with a liquid mass. On a note! If you are using meaty varieties of tomatoes, you can simply chop them finely into arbitrary pieces.

2. Pour the resulting mass into the pan in which you plan to prepare the vegetable salad, add sweetener and salt, mix and bring this mixture to a boil over low heat.

3. As soon as the tomato mass boils, pour in the oil, mix everything well, leave under the lid, turning off the stove.

4. Peel the pepper from seeds, rinse thoroughly, cut into small pieces or strips.

5. Put the pan back on low heat, wait until bubbles appear on the surface, add the chopped vegetable, cover, cook over the same heat for half an hour.

6. While the dish is preparing, we sterilize the jars and lids, I usually take half-liter and liter containers for this salad, you see for yourself, you can take a larger volume.

7. 2 minutes before readiness, pour vinegar into the salad and mix.

8. Pour your treat into the prepared jars, screw on the lids (you can use both screw-on containers and jars with lids for sealing), turn the containers upside down and leave in this form for 12 hours.

Bell pepper lecho is ready for the winter! Despite the fact that you prepared the salad for the winter, you can treat your relatives with this delicious dish within 12 hours, or put the appetizer in a cool place. You can store the prepared dish in the cold for a year.

Finger-licking lecho with peppers and carrots step by step preparation

If you like preparations with the addition of carrots, then you can safely use this recipe for lecho for the winter. Moreover, the recipe is simple, and as always, only the simplest ingredients are needed.

What you will need:

Bulgarian sweet pepper – 6 kg.
Ripe juicy tomatoes – 6 kg.
Carrots – 1 kg.
Onions – 1 kg.
Salt – 4 large spoons.
Sugar – 500 g.
Vegetable oil – 500 ml.
Vinegar 9% - 200 ml.

From the specified amount of products you get 12 liters of ready-made lecho, which is simply finger-licking.

How to cook

We begin processing all the necessary ingredients with carrots. We clean it and cut it into large strips. Place a pan of water on the fire, bring to a boil, cook the carrots in it for 10 minutes, then drain the water.

Wash the tomatoes well, dry them and grind them through a meat grinder. We will have a ready-made tomato mass.

Pour it into a large saucepan with a thick bottom, pour in sugar and salt, pour in oil. Place on the stove and bring to a boil. This must be done while stirring so that nothing burns and the salt dissolves.

Pour carrots into this sauce, which has already boiled, and cook for 10 minutes.

Cut the onion into half rings, add to the carrots and cook for another 10 minutes. From time to time, the entire contents of the pan must be stirred.

Cut the pepper into 2 parts, remove seeds and stems, then cut each part into three, be sure to rinse under water. put in a saucepan, stir, bring to a boil again, reduce heat and cook for 20 minutes.

5 minutes before removing the almost finished lecho from the heat, add vinegar and stir again.

And here it contains not only pepper, but also carrots

Canning jars must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.

Spicy lecho with bell pepper and garlic, as I do

This is my signature recipe. In it I use not only traditional products, but also such as parsley, hot chili and garlic. It turns out to be quite a spicy and at the same time light salad, which is incredibly tasty to combine with barbecue or regular boiled potatoes.

Set of products for treatment:

Meaty tomatoes – 2.5 kg.
Ripe sweet pepper – 2.5-3 kg.
5 garlic cloves.
Chili – to your taste, ½ of a pod is enough.
Parsley (you can take fresh dill) – 150 gr.
Olive oil or any vegetable oil – 100 ml.
Granulated sugar – 180-200 gr.
A heaped tablespoon of salt.
Classic vinegar 9% – one and a half spoons.

The cooking process is quite simple:

Wash the tomatoes, cut out the places where the stalk attaches. Next, cut as convenient and puree with a blender.

Add chopped garlic, herbs and hot chili pepper, mix.

We extract the seeds and partitions from the main product, cut them arbitrarily, larger or smaller, as you like.

Pour the tomato mixture into the pan, add salt, sweeten, add oil, wait until it all boils.

Now add the main ingredient and simmer for exactly 35 minutes under the lid. Five minutes before the end of the cooking process, add vinegar and stir.

Place the finished salad hot in sterile containers and roll up the lids, which also need to be sterilized in advance.

We wait until the food has cooled down, without the need to wrap the jars and turn them over, and then we transfer them to a cool room or store them in the refrigerator. All is ready!

Bulgarian lecho with garlic is lickable - the most delicious recipe

Garlic always gives a dish a special aroma, and using it in homemade winter preparations will make them even tastier and more appetizing.

What you will need:

5 kg of fleshy bell pepper with thick walls.
Tomatoes – 4 kg fully ripe.
Vinegar 9% - 80 ml.
Sugar – 200 g.
Garlic - one head.
Sunflower oil – 120 ml.
Salt - to your taste.

From these products, 8 liters of finished lecho are obtained. And since there is more pepper here than tomato, it will be thick.

How to cook

Wash the tomatoes, mince them or chop them using a blender.

Wash the pepper thoroughly, cut into two parts, remove seeds, partitions, and stalk. Wash again. Cut into squares.

Pour the chopped tomatoes into a large saucepan with a thick bottom. Place on the stove and let it boil.

Add the pepper and let it boil again. Add sugar, add butter, salt to taste, be sure to try. Cook for about 20 minutes, covered, over medium heat. It may seem that there is too much pepper and it does not fit in the filling. But after 5 minutes of cooking, its amount will begin to decrease. And in the end it will be completely covered with tomato.

For spicy lovers - with garlic

20 minutes after boiling, add garlic, passed through a press, and pour in vinegar. Mix everything and cook for another 5 minutes.

Pour into sterile jars and roll up. Store in a cellar or pantry at home.

Simple version with tomato paste

To prepare this lecho from bell peppers, you don’t even need to stock up on tomatoes, just buy thick tomato paste in the store. If desired, you can take it with the addition of seasonings and spices, then they do not need to be used in the recipe.

We prepare:

2 kg. sweet pepper cut into arbitrary pieces.
200 ml tomato paste (I use the thickest one with spices).
One liter of clean water.
220 gr. Sahara.
Salt to taste (1-1.5 tablespoons).
100 ml. sunflower.
3 lavrushas.
Black pepper in peas – 7-8 pcs.

On a note! Vegetables can be prepared in any color: red, yellow, green, as long as they are ripe and meaty. This will even make the lecho look more appetizing!

How to cook lecho from bell peppers with tomato paste - step by step cooking process

We wash the bell pepper, remove all the insides, cut the product into strips, weigh the finished pieces, since the recipe indicates the weight of the chopped vegetables.

Pour water into a saucepan, add malt, add salt, add vinegar, sunflower oil, spices and tomato paste. We put it all on the fire and wait for it to boil.

Place the pepper in the boiling marinade and cook for 15 minutes on the lowest heat.

To pack bell pepper lecho with tomato paste, sterilize the jars and lids in a convenient way and let them dry.

Place the finished product in containers right out of the heat and close.

This cooking option is good because the snack can be stored for a long time right in the room and does not require refrigeration, and you can eat the vegetable treat immediately after cooking.

The dish can be served cold or hot.

Bulgarian lecho for the winter without onions “Globus”

Previously, such canned food was sold on store shelves. In Soviet times, it was just a bomb snack. If you want to go back in time and feel the taste of the same lecho as in the USSR, I suggest you try this recipe.

Ingredients:

Sweet bell pepper – 1 kg
Tomatoes – 1.5 kg
Granulated sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Table vinegar 9% - 1 tbsp. l.
Black peppercorns – 4 pcs.
Allspice – 4 pcs.
Cloves - 2 pcs.

1.5 kilograms of tomatoes need to be washed and minced. Just cut off the places near the stem, otherwise they will give off bitterness.

Wash the pepper, remove seeds and stalks and cut into rings. It’s better to take the red thick-walled one, it tastes better. Allspice peas, black pepper and cloves should be crushed with a rolling pin or in a mortar.

Pour the twisted tomatoes into the pan, put on fire, boil for 15 minutes, then add pepper, boil for 5 minutes. Make the fire medium, not high. Then add salt, sugar and ground spices.

Cook over medium heat for 15 minutes, be sure to mix everything well. Add table vinegar 9% 1 spoon, mix, and cook for another 5-10 minutes over medium heat.

From this amount of products you get 2 liters of salad.

Pour the salad into sterile dry jars, roll up with sterile lids and wrap in a blanket. Cool and store.

There are different delicious recipes, so choose for yourself, according to your taste. Sometimes I open a jar of previously prepared tomato juice and use it. I cook lecho in tomato juice.

A very good and original recipe for lecho made from bell peppers and garlic arrows

A rather unusual, but very interesting option for rolling vegetables. I won’t hide it, I borrowed this lecho recipe from the Internet and now every fall I prepare several jars of this treat for my family. This dish goes very harmoniously with meat and potatoes and looks beautiful on any table.

Required Products:

Young garlic shoots without the very top - 1 kg.
Carrots – 500 gr.
Bell pepper – 500 gr.
Onion – 350 gr.
Thick tomato paste (take a good one) - six spoons.
Liter of drinking water.
Unscented sunflower oil – ½ cup.
A spoonful of salt, maybe with a little heap.
Table vinegar - one and a half spoons (we take nine percent).

Helpful advice! Instead of paste, you can take two large ripe tomatoes and prepare a puree from it yourself. To do this, simply wash the food and grind it in a meat grinder, add a little salt and add herbs plus some spices.

How to prepare an appetizer of garlic arrows and sweet peppers.

1. Wash the arrows well and cut into small pieces, about 2 cm each. Place the garlic in a saucepan, add water (about 0.5 liters) so that it completely covers the food, cook in boiling water for ten minutes.

2. Dilute the paste into 500 ml. water, season with salt, sugar, ground pepper, add it all to the garlic and continue cooking for ten minutes over low heat.

On a note! Those who like spicier dishes can add chopped chili halves or pods at this stage.

3. Peel the carrots, grate them with large divisions, or you can use a Korean grater.

4. Cut the onion into fine cubes.

5. Add the prepared vegetables to the arrows, mix, and continue cooking.

6. Now it comes to the main product. We clean the sweet pepper, cut it as you like, pour it into the pan and immediately add oil, simmer all this deliciousness under the lid for exactly 7 minutes.

7. Add vinegar, stir, cook for another five minutes, and turn off the stove.

8. Place the hot snack in sterile jars, roll it up, let it cool and put it in the pantry or other convenient place.

Recipe for tender lecho with bell pepper and carrots

This is also one of my favorite ways to prepare vegetables for the winter. This salad has a pleasant sweet-spicy note and a rather interesting aftertaste. The dish is very simple to prepare and any housewife can cope with this task.

We take:

1 kg bell pepper.
A kilo of tomatoes.
Half a kilo of peeled carrots.
500 gr. Luke.
100 ml. sunflower.
100 grams of granulated sugar.
Two spoons of 9% vinegar.
1 heaped spoon of salt.
Sweet peas and laurel to taste.

How to make a snack:

We wash the tomatoes, cut off the location of the stalk, cut them into several parts, put them in a saucepan, and turn them into a puree with a blender.

Add sugar, salt, add laurel and five to six peppercorns, after boiling, cook under the lid for twenty minutes, stirring this mixture occasionally.

Cut the onion into cubes and sauté in a frying pan in oil.

Grate the carrots, add them to the onions when they have already become soft, continue to sauté the vegetables for a few more minutes, stirring them.

Transfer the carrots and onions to the marinade.

Cut the red bell pepper into slices and cook with tomato paste for 25 minutes. At the same time, stir the products 2-3 times during stewing. Cook everything covered and over low heat.

Pour in the vinegar, stir, cook for another two minutes and turn off the heat. Everything is ready, all that remains is to place the treats in pre-sterilized containers and close the lids.

You can try the finished salad right after cooking, it will turn out just to lick your fingers. I recommend this snack.

The best recipe for lecho for the winter - you'll lick your fingers

On a cold winter evening, you can’t do without such a wonderful salad that will remind us of summer and lift everyone’s spirits.

My grandmother always made lecho according to one old recipe, of course, there are many classic versions in her collection, but if you really want to surprise, then make such a miracle with the addition of apples. After all, when you prepare this appetizer, there are always whole baskets of them. So why not combine these wonderful gifts into one.

Keep up with fashion, last year I saw that many bloggers posted exactly this method of cooking, and it’s not for nothing. After all, the taste turns out to be incredibly tasty, so sweet and sour with a delicate tint. Gourmets will say that it is piquant and aromatic.

By the way, that option is similar to adjika, don’t find any similarities. Maybe your family piggy bank already has one of these, share your thoughts, I will be very glad.

We will need:

tomatoes - 1 kg
apples - 0.2 kg
bell pepper - 0.2 kg
carrots - 2 pcs.
onion - 1 pc.
hot chili pepper - 1 pod
refined oil - 100 g
granulated sugar - 2 tsp
salt - 2 tsp
garlic - 12 cloves
ground coriander - about 1 tsp if desired

Stages:

1. Start with the fruit, rinse, peel and discard the seeds. Cut into small cubes with a sharp knife.

2. Use tomatoes of any size, it doesn’t matter. The point is that you need to remove all the peel and cut only the pulp with a kitchen utensil.

3. Chop the onions and garlic into cubes.

4. Heat the frying pan or cauldron and add vegetable oil. Next, add chopped tomatoes and apples. Simmer for 5 minutes with the lid closed.

5. Meanwhile, chop the bell pepper into strips, remembering that the seeds and stem will need to be removed before cutting. Place it in the pan with the rest of the ingredients.

6. Next, add salt, sugar, and sprinkle coriander on the dish. Stir. Add carrots, first grate them on a fine grater. Chop the garlic and chili pepper into slices and add here.

6. Simmer and simmer over low heat for about 1 hour, then pour in the vinegar and turn on. Take sterile jars and pour the salad into them under a screw cap. As usual, wrap in a fur coat and let cool. Store such preparations in the cellar. Bon appetit!

Lecho from bell peppers and eggplants for the winter

A cooking option for lovers of “blue” ones. Eggplants go well with sweet peppers; the appetizer will not only be tasty, but also incredibly beautiful when served. Simply a chic winter dish, which preserves a lot of useful substances that can be obtained from vegetables.

List of ingredients:

3 kg. fresh medium-sized eggplants.
2 kg. sweet pepper.
Head of garlic (8-10 cloves).
Chili to taste (optional).
200 gr. sugar.
0.4 l. refined oil.
Salt – 2 or 3 spoons.
9% classic vinegar – 0.2 l.

How to make a snack with the addition of eggplant:

Wash the “blue ones” and cut into circles. Make it about a centimeter thick and place it in a bowl in layers, sprinkling each layer with salt.

Peel the peppers, cut into circles, grind together with peeled garlic and chili in a meat grinder.

When the eggplants have released their juice, drain it and add sugar, oil, vinegar and our twisted mixture of products to the pan. Let's let it all simmer.

Reduce the heat to medium, slightly press the ingredients in the pan so that the liquid floats to the top, and cook for half an hour. Try the amount of salt, if it is not enough, add to taste.

After about 10 minutes, stir the ingredients, just do it very carefully, try not to let the eggplant circles fall apart.

Sterilize the required number of jars and lids, transfer the finished delicacy into prepared containers and screw them on.

Turn the jars over and leave them in this position until they cool completely. This way you can check if your treat is leaking.

When everything has cooled down, transfer the containers to the cellar or pantry for storage, while placing the containers in their normal position.

Cooking tips to make lecho tasty

There is no single option for preparing such a snack. Meanwhile, one ingredient remains unchanged in it - sweet. bell pepper Otherwise, feel free to experiment. You can make lecho from bell peppers with tomato paste instead of tomatoes. Add your favorite herbs, carrots, garlic, fried or fresh onions, various spices and seasonings. Dried herbs go well with vegetables, for example, thyme, parsley, cilantro, basil, and marjoram.
To keep food longer, be sure to add vinegar to it. In our case, the best option is classic 9 percent table vinegar without any flavoring additives.
3. To make the treat thicker, use meaty varieties of tomatoes or high-quality paste. Choose the ripest fruits for cooking.
You can prepare lecho from red, green and yellow peppers.
To make the salad tender and flavorful, do not overcook it, follow strict recommendations in the recipes.
For this dish, you can cut the vegetables as you like - into cubes, plates, strips, etc.
Be sure to remove the membranes and seeds from bell peppers before cooking, and it is best to peel tomatoes.
Add fresh herbs at the end of cooking, and dried herbs, on the contrary, at the beginning.

Always cook in a good mood and then everything will turn out very tasty and just right!

LiveInternetLiveInternet

Still, how great it is that Columbus discovered America, and with it sweet peppers and tomatoes, because without them it would have been impossible to prepare such a wonderful appetizer as bell pepper lecho. Many people like the delicate and refined taste of this preparation, and although the classic recipe includes only peppers and tomatoes, we, as is usually the case with foreign cuisine, have made additions and improvements.

To prepare Bulgarian lecho for the winter, we will stock up on large peppers. It would be better if it were different colors. This will not affect the taste in any way, but the appearance of the product will be more attractive. Tomatoes should be ripe and fleshy. First, let's prepare a sauce from them; to do this, grind them in a blender or in a meat grinder. Simmer the tomato mass until the foam disappears, then rub through a sieve to remove seeds and remaining peel. You can do it differently: squeeze the juice with pulp in a juicer, and then boil it until the foam disappears. Add salt, sugar, black and allspice, and bay leaf. Pour the chopped pepper into the boiling sauce and cook until it loses its hardness and is evenly distributed in the tomato. At the end of cooking, add apple or table vinegar. After this, the workpiece must be packaged in sterilized jars and rolled up. Product ratio: for 1 kg of pepper, 1.5 kg of tomatoes, 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 100 ml of apple cider vinegar, 5-6 peppercorns, 3-4 bay leaves.

In the following recipe, lecho and bell peppers are prepared for the winter along with carrots and onions. For this preparation, we will take products in a ratio of 1: 1: 3: 6, that is, per kilogram of carrots and onions you will need 3 kilograms of peppers and 6 kilograms of tomatoes. First, grind the tomatoes in a blender or meat grinder, add a glass of vegetable oil to the tomato mass and boil for 10-15 minutes. Then add the grated carrots, and when the mixture boils again, add the chopped onion. The pepper is added last and the readiness of the entire product is determined by its readiness. The pepper should lose its hardness, but not boil, but remain elastic. Salt and add sugar to taste if desired.

The dish should be a little saltier than if you were preparing it for direct consumption. You can also add spices: black and allspice, cloves, bay leaf. For 1 liter of finished dish - a couple of bay leaves and 3-4 peppercorns. If you like cloves, you need very little, as it has a very strong smell. Place the finished lecho in hot sterilized jars and roll up. If you add 1 tablespoon of vinegar per liter of finished product at the end of cooking, then the workpiece may not be sterilized. If you want to cook without vinegar, then the jars with the preparation are sterilized for 10-15 minutes in boiling water and only then rolled up.

And this is a recipe for Bulgarian lecho for the lazy. If you don't want to bother with tomatoes, you can use ready-made tomato paste instead. But the product must be proven and, if possible, as natural as possible. In this case, you dilute tomato paste or tomato puree in hot water, the proportions here are difficult to indicate, it all depends on the thickness of the tomato, but in general, the amount of paste equals the amount of water. The mixture should have the consistency of liquid jelly; place the prepared chopped pepper in it and add salt, sugar and spices to taste. You can also dilute the prepared tomato sauce with water; the spices are already there. All that remains is to add sugar and salt if necessary. This preparation can be made in the same way with the addition of onions and carrots.

The result of a creative interpretation of a Bulgarian dish is a recipe for lecho made from bell peppers with the addition of mushrooms. Why not? Surely there will be lovers of such exotic things. Champignons would be appropriate in this dish. They do not require long cooking and are quite neutral in taste. That is, they will introduce only a small note of mushroom flavor, and will not drown out everything. For 1 kg of pepper, take 300 g of champignons, 1 kg of tomatoes, salt, black and allspice peas to taste. For 1 liter of the finished mixture you need to add 1 tbsp. a spoonful of vinegar and a couple of tablespoons of vegetable oil. Mushrooms need to be wiped, cut and lightly boiled - no more than 5 minutes. We prepare the tomato mass; if the condition of the tomatoes allows, they can be peeled in advance and only then chopped. Another possible way is to cut the tomatoes in half and grate them so that the skin remains. Heat the crushed tomatoes with the addition of vegetable oil, boil for 10 minutes and add chopped peppers and boiled mushrooms. You can chop the pepper more or less coarsely as you wish. Add salt, sugar and spices to taste. At the very end of cooking, add vinegar. There is no need to boil the product for a long time. As soon as the pepper acquires the desired elasticity, the dish is ready. All that remains is to put it in jars and seal it. Oil and vinegar are completely optional in this recipe, especially if the tomatoes are quite acidic. But then it is worth sterilizing the finished product for 10-15 minutes. before capping.

Another recipe for Bulgarian lecho for the winter made from quite traditional products differs in the addition of garlic and the method of preparation. If you have an air fryer, we suggest you use it for cooking. For 1 kg of bell pepper, take the same amount of tomatoes and 0.5 kg of carrots and onions. In addition, we will need a glass of vegetable oil, spices, salt and sugar. It is better to choose fleshy tomatoes with dense pulp. First, put them in boiling water for a few seconds, then quickly cool and peel them. Cut the peeled tomatoes into slices. Wash the pepper and remove seeds and stalks. It can be cut into strips lengthwise or into quarters, and then cut crosswise. The pieces should be rather large. Cut the onion into half rings. Carrots - in circles or cubes. Garlic can be chopped with a knife or squeezed with a garlic press. A couple of cloves is enough for this amount of food. Mix vegetables in a bowl, add salt and sugar. Heat the oil in a frying pan with the addition of spices, but not too much. Then add the oil to the vegetable mixture. After that, put everything in sterilized dry jars. Place the jars in the air fryer and set the temperature to 180 degrees and high speed. The workpiece should remain there for 30-35 minutes. After this, roll up the jars or screw on the boiled lids and cover to cool.

To prepare lecho, tomatoes and bell peppers are absolutely necessary, and we can add all other products as we wish. For example, you can add apples. For a kilogram of bell pepper and a kilogram of tomatoes, take 1 onion, carrot and apple. If you like it spicy, you can add a pod of hot pepper and a few cloves of garlic.

Tomatoes need to be washed and peeled, then chopped with a blender or meat grinder. Next, peel the onions and carrots, peel and core the apples. We also chop the prepared vegetables with a blender or meat grinder.

Mix the tomatoes with the vegetable mixture and place on the stove. Meanwhile, wash the pepper. Remove the seeds and stalks and chop as desired as you like: larger or smaller. Add chopped peppers to the boiling mixture and cook for 15-20 minutes. Salt and sugar - to taste, but keep in mind that if the dish is prepared for canning, it should be a little saltier than for direct use. If desired, you can add spices: black and allspice peas, bay leaves at the rate of 2-3 peppercorns and a couple of bay leaves per liter of the finished dish. If you do not sterilize the jars with the finished product, add 1 tbsp at the end of cooking. spoon of vinegar per 1 liter of preparation.

Bulgarian lecho with carrots is also called Russian lecho, because the classic recipe does not contain carrots. Well, okay, but it tastes just like carrots. Let's try to cook it according to this recipe. Take a kilogram of tomatoes and peppers, for this amount you will need 700 g of carrots and 200 g of onions, vegetable oil for frying and two tbsp. spoons 9% vinegar. Instead of tomatoes, you can take tomato paste, diluted with water approximately in half. Wash and peel all the vegetables and remove the seeds from the peppers.

Cut the pepper into noodles, the carrot into cubes, and the onion into rather large half rings. Fry all the vegetables one by one until half cooked in vegetable oil. Remove them to a plate with a slotted spoon so that all excess oil can drain off. Peel and chop the tomatoes in a blender or pass through a meat grinder. Heat the resulting tomato puree to a boil and cook over low heat for half an hour.

After that, add fried vegetables, salt to taste and add vinegar. Cook for another 15 minutes and you are ready to package.

Bulgarian lecho with tomato paste turns out no worse than with fresh tomatoes, if the paste is of high quality and tasty. To prepare the filling, dilute it with water in half or a little thinner if the paste is thick. You can add regular spices: a couple of bay leaves and 3-5 peas of black and allspice per 1 liter of diluted paste. Here is a very unusual recipe for lecho with beans.

To prepare, take 750-800g of tomato paste for 2 kg of peppers, half a kilo of beans (preferably medium-sized white or pink variegated ones, they boil better and taste better), half a kilo of onions. At night, rinse the beans and soak them in a sufficiently large amount of water. Please note that when it swells, it will almost double in volume, so the dishes should be filled no more than half with it.

In the morning, wash the beans and let them cook until tender. You need to cook until the hardness disappears, but try not to let the beans start to boil. When the beans are ready, drain them in a colander and rinse under running water.

Now you can dilute the tomato paste, put it on fire and add spices. Peel the peppers from seeds and cut into arbitrary pieces, peel the onion and cut into half rings. Place the onion and pepper into the boiling tomato mixture and cook until the pepper becomes elastic. After this, add the boiled beans, salt and, if desired, add sugar to taste. It is advisable to pour vinegar into this preparation at the rate of 1 tbsp. spoon per liter of preparation.

If you want, you can add a little suneli hop or other dried herbs. This lecho can be eaten as a side dish or as an independent dish, since, thanks to the beans, it is quite filling.

Bulgarian lecho is prepared exclusively from tomatoes and peppers, but try making something like this. There are also onions here and how delicious they turn out. According to the recipe for 3 kg of pepper you need to take 2 kilos of tomatoes, 1.5 kilos of onions, a glass of sugar and a glass of vegetable oil, 2 tablespoons of salt, black and allspice to taste, bay leaf.

Wash the tomatoes and prepare the tomato mass using one of the following methods:

1. Cut the tomatoes crosswise and place them in boiling water for a short time. After this, drain in a colander and cool under running water. The skin can be easily removed, and the tomatoes can be chopped in a meat grinder or using a blender.

2. Place the chopped tomatoes in a saucepan and heat. Rub the softened fruits through a colander or sieve to remove the skins.

But there should be no skins in the tomato mass one way or another. The pepper must be meaty. Nothing good can come from something thin. The color does not matter, but it is better to take yellow or red, that is, completely ripe. We peel the pepper from seeds and cut it into 4 or 8 pieces lengthwise, it depends on the size, the pieces should be large.

Cut the onion into large, approximately 4-5 mm wide half rings. Add salt, sugar, vegetable oil to the boiling tomato mass, and then add chopped onion and pepper. The preparation should come to a boil, after which the heat should be reduced and simmered for 10-15 minutes. Place the finished lecho into sterilized jars and roll up or screw on the lids. There is no need to boil for a long time; it is important that the onions and peppers do not soften too much. If you want to be on the safe side, you can add 9% table vinegar in half a glass, but usually there is enough acid in tomato juice.

Source