5 options for bell pepper lecho, which the whole family will be happy with in winter

Bell pepper lecho is one of the most popular vegetable preparations for the winter. This is not only tasty, but also a healthy dish that contains a whole range of vitamins.

Juicy with carrots and onions

For the preparation of a vegetable snack, only fresh vegetables should be used, they should not be overripe.

Banks for blanks must be washed with baking soda, rinsed with water, and then sterilized. To do this, put the washed jars with the neck down in a cold oven, put the lids side by side. Preheat the oven to 150 degrees, keep the jars at this temperature for 15 minutes.

To make 10 servings, you will need:

  • sweet pepper - 0.8 kg;
  • tomatoes - 2.5 kg;
  • carrots - 0.8 kg;
  • onions - 0.8 kg;
  • vegetable oil - 1.3 tbsp. (with a capacity of 200 ml);
  • sugar - 250 g;
  • water - 0.8 tbsp.;
  • vinegar - 3.3 tsp;
  • salt - 3.8 tbsp l.

Wash the vegetables. Cut the pepper and onion into strips, grate the carrots, cut the tomatoes into slices.

To prepare the marinade, pour water, oil into a large refractory cup, add salt, sugar, and vinegar last. Boil the mixture for 5 minutes, stirring occasionally.

Add the onion to the marinade and wait until the mixture boils. After that, send the carrots to the container, and when the mixture boils again, put the bell pepper. Mix the mass, add the tomatoes after boiling. Mix the vegetable mass thoroughly and cook for half an hour over high heat.

Put the hot lecho in a sterile container, compacting the mixture with a tablespoon. The containers should be filled to the top and the lid should be fixed while the mixture is hot. Turn the rolled container over, wrap it up, let the lecho cool. In a cool dark place, the snack can be stored for up to one year.

With bright tomato paste

To prepare 10 servings of lecho, you need:

  • sweet pepper - 1.6 kg;
  • tomato paste - 0.6 kg;
  • salt - 6.5 tsp;
  • sugar - 3.3 tbsp. l .;
  • water - 1 l;
  • peppercorns - 25 g;
  • bay leaf - 3 pcs.;
  • garlic - 5 cloves.

Rinse the pepper, peel and cut into strips up to 1 cm thick. Peel the garlic cloves and chop finely.

Put tomato paste in a saucepan, pour in water. Stir the resulting mixture until a homogeneous mass is formed, then turn on high heat. Add garlic, peppercorns, bay leaves, sugar, salt and vegetable straws to the tomato liquid. Stir the resulting mass, after boiling, reduce heat and cover with a lid. Simmer for about 20 minutes, stirring occasionally.

Arrange the hot vegetable mixture in jars, filling to the top, and fix tightly with lids. Turn the containers over, wrap them up and leave to cool.

Sharp option

To prepare a spicy lecho in the amount of 10 servings, you will need:

  • sweet pepper - 2 kg;
  • fresh tomatoes - 2 kg;
  • garlic - 5 cloves;
  • vegetable oil - 5 tbsp. l .;
  • sugar - 3 tbsp. l .;
  • salt - 1 tbsp. l .;
  • allspice - 8 g;
  • peppercorns - 8 g;
  • bay leaf - 3 pcs.;
  • cloves - 3 g.

Wash the bell peppers, peel and cut into strips. Peel the garlic cloves, rinse and chop.

Cut the tomatoes into small wedges and chop with a meat grinder or blender. Pour the resulting mass into a saucepan, simmer over medium heat for 20 minutes, stirring constantly.

After that, add salt, sugar, bay leaf, cloves, allspice and peas to the boiling mass, mix everything thoroughly and bring to a boil again. Put bell peppers in a saucepan, mix the ingredients. Simmer the resulting mass for 20 minutes over low heat, stirring with a spatula. Then put finely chopped garlic in the vegetable mixture and mix thoroughly.

Distribute the finished hot lecho in a sterile container, fix with lids. Turn the jars upside down, cover with a thick cloth and allow to cool.

Sweet with apples

For 10 servings of lecho you will need:

  • sweet pepper - 2.5 kg;
  • tomatoes - 1.7 kg;
  • apples - 0.8 kg;
  • onions - 0.8 kg;
  • garlic - 5 cloves;
  • vegetable oil - 250 ml;
  • sugar - 175 g;
  • salt - 2.5 tbsp. l .;
  • apple cider vinegar - 4 tbsp l.

Rinse the vegetables, cut the peppers and onions into strips, cut the apples into small cubes, chop the garlic. Pour tomatoes over with boiling water or dip in it for a couple of minutes to remove the skin, cut them into pieces.

Put chopped vegetables and apples in a deep saucepan, add oil, add sugar, salt, put on fire and bring to a boil. Simmer the vegetable mass over medium heat for half an hour, stirring constantly. Add garlic to the boiling mixture, simmer for another 10 minutes. Then add apple cider vinegar, stir and simmer for 5 minutes.

Ready to fill the lecho cans, roll them up, put them upside down, wrap them up and let them cool.

Hearty with rice

Ingredients for 10 servings of rice lecho:

  • sweet pepper - 400 g;
  • tomatoes - 1.2 kg;
  • carrots - 400 g;
  • onions - 400 g;
  • vegetable oil - 200 ml;
  • sugar - 4 tbsp. l .;
  • salt - 3 tsp;
  • rice - 180 g;
  • hot peppers - 8 g.

Wash the vegetables, cut the onion into half rings, bell peppers and carrots into strips, tomatoes into small cubes, peel and chop hot peppers. Place the chopped vegetables in a large saucepan, add rice, salt, sugar and mix thoroughly. Cover the saucepan and simmer for 40 minutes over low heat.

Distribute the finished lecho into sterile containers, cover them with lids and sterilize for 15 minutes. After that, roll up the cans, turn them over, wrap them up and leave to cool.

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Lecho for the winter

Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in the preparation of various dishes. This vegetable is especially good for pickling and inclusion in various preparations for the winter. Together with tomatoes, peppers make up a chic duet called lecho.

This Hungarian dish is very widespread. It is popular in almost all European countries. It is served as an independent dish, used as a side dish for fried pork or sausages. It can be lecho and an independent dish. In this case, you need to eat it with white bread.

This selection presents a wide variety of lecho options, sometimes including the most unexpected ingredients, but always showing amazing taste.

The classic recipe for bell pepper lecho for the winter

We'll start with a simple, classic recipe with just two main ingredients - bell peppers and tomatoes. But with its simplicity and lightness, the appetizer turns out to be incredibly tasty. Therefore, if you do not want to spend a lot of time on blanks, then pay attention to this recipe.


  • tomatoes - 2 kg
  • bell pepper - 2.5 kg
  • sugar - 1/2 cup
  • vegetable oil - 1/2 cup
  • salt - 1 tbsp. l. (with a slide)
  • vinegar 9% - 2 tbsp. l.

We need to grind the tomatoes in a blender, it turns out a thin mass. We pour it into a saucepan, and we will cook lecho in it.

Pour in salt and sugar, mix well and put the pan on the stove. Bring to a boil over low heat.

Take your time and do not turn on the stove to high heat, otherwise the lecho at the bottom may burn.

When the tomato mass boils, pour in the vegetable oil.

We need to cut the bell peppers into small pieces.

Try to choose a thicker, fatter pepper for lecho, then you will feel it much more clearly in the finished dish.

After boiling the tomato mass, we also send the pepper to the pan. Cover with a lid to boil faster, and after boiling, cook for 30 minutes over low heat. Add vinegar at the very end.

The jars in which we will lay out the lecho will need to be sterilized first, the lids, respectively.

Put the ready-made lecho into the jars, close the lids and turn it upside down.

With me, such a blank always disappears before the New Year holidays. Try it too.

Cooking lecho with carrots

Cooking lecho with carrots will not take you much time. Unlike the classic recipe, tomatoes are not needed here: we replace them with tomato juice.


  • pepper - 50 pcs.
  • onions - 1.5 kg
  • carrots - 0.5 kg
  • tomato juice - 1.5 l
  • vinegar 9% - 1 tbsp.
  • sugar - 200 g
  • sunflower oil - 250 g
  • salt to taste.


  1. Cut the pepper into strips, the onion into half rings.
  2. Carrots must be grated or chopped with a food processor.
  3. Place the vegetables in a saucepan, add sugar, vinegar, oil, salt and tomato juice - mix everything thoroughly.
  4. We wait until the lecho comes to a boil, and reduce the heat. Now, stirring, simmer for about half an hour.
  5. We try lecho for readiness and cork it in jars. Next, you need to turn the cans over and wait until the lecho cools down.

How to make tomato, pepper, carrot and onion lecho

Big connoisseurs of authentic taste will probably protest now, saying that a Hungarian appetizer cannot contain carrots and onions. And I probably agree with them. Yes, this is not Hungarian lecho, but how tasty it is, how fragrant! I can't ignore this recipe, you should definitely try it!


  • tomatoes (mashed potatoes) - 2 kg
  • bell pepper - 1 kg
  • carrots - 350 gr
  • onions - 350 gr
  • vegetable oil (refined) - 150 ml
  • sugar - 130 gr
  • salt - 1 tablespoon
  • vinegar 70% - 1 tablespoon

Cooking steps:

1. My tomatoes, remove all unnecessary and cut them into small pieces. We pass the tomatoes through a meat grinder or use a blender.

2. We put the container with tomato juice on the stove and immediately add here: salt, sugar, vegetable oil and vinegar. Bring to a boil over low heat and cook for another 10 minutes.

3. While the tomato juice is on the stove, grate the carrots on a medium grater, cut the onions in half rings, chop the bell peppers at random.

4. Tomato juice is boiled and you can throw carrots and onions here. And of course, the main ingredient of our lecho is added - bell pepper. Mix everything well. From this moment we cook lecho for 30 minutes. It should boil slightly.

There is time to sterilize cans and lids in a way convenient for you.

We fill sterile jars with hot lecho and roll them up with sterile lids, you can also use screw ones. We turn the cans over to the lid and wrap them with a warm blanket or blanket until they cool completely.

In winter, open the jar and serve. For any dish, with a piece of meat or fish, with potatoes or just like that, with a piece of bread ... This lecho will conquer with its taste and you will want to use the recipe more than once.

Source: https://youtu.be/8RLADPVIOPQ

  1. Choose ripe, meaty vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
  2. It is better to peel and seed tomatoes before cooking. So the consistency of lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you do not need to waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be minced or chopped in tomato puree with a blender.
  3. Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water, you will need 250-300 g of paste. This is enough to replace about 1½ kg of tomatoes.
  4. Bell peppers need to be seeded and chopped. This can be done in different ways: in circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables into smaller ones.
  5. Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to lecho. They will add a spicy flavor to the dish.
  6. As a rule, lecho is prepared for the winter. Therefore, vinegar is indicated in the recipes, which will allow you to keep the workpieces for a long time. But if you plan to eat the dish in the near future, then you do not need to add vinegar.
  7. If you roll up lecho for the winter, then first put the vegetables themselves in the jars, and pour them on top with the sauce in which they were cooked. Excess sauce can be canned separately or refrigerated and used for gravy or soup.

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

1. Classic lecho from bell peppers and tomatoes



  • 2 kg of tomatoes
  • 100 ml vegetable oil
  • 100 g sugar
  • 1½ – 2 tablespoons of salt
  • 2½ – 3 kg bell pepper
  • 10-15 black peppercorns
  • 1 tablespoon vinegar 9%.


Put the tomato puree in a saucepan, add butter, sugar and salt and stir. Put on fire, bring to a boil and simmer for 20 minutes.

Put the pepper in a saucepan, cover and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

2. Lecho with zucchini



  • 1½ kg bell pepper
  • 1½ kg courgettes
  • 2 kg of tomatoes
  • 200 ml vegetable oil
  • 100 g sugar
  • 1½ – 2 tablespoons of salt
  • 3 cloves of garlic
  • 100 ml of apple cider vinegar.


Chop the peppers and courgettes. If the zucchini is young, then you can not peel them and cut them into large circles. For old courgettes, it is best to remove the skins and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put the vegetables there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook, covered, for another 15 minutes. Add chopped garlic and vinegar 5 minutes before the end of cooking.

3. Lecho with eggplant


  • 2 kg of tomatoes
  • 50 g sugar
  • 1½ – 2 tablespoons of salt
  • 50 ml vegetable oil
  • 1 tablespoon vinegar 9%
  • 1 kg bell pepper
  • 1 kg eggplant.


Pour the tomato puree into a saucepan and combine with sugar, salt, oil and vinegar. Bring the sauce to a boil.

Chop the peppers and eggplants into random pieces. Put them in boiling tomato puree, stir and cover. Bring to a boil again and cook the lecho for another 10-15 minutes.

4. Lecho with cucumbers



  • 1 kg of tomatoes
  • 1 kg bell pepper
  • 100 g sugar
  • 1-1½ tablespoons of salt
  • 100 ml vegetable oil
  • 2-3 cloves of garlic
  • 2 kg of cucumbers
  • 100 ml of apple cider vinegar.


Add chopped pepper, sugar, salt, oil and minced garlic to a saucepan of tomato puree. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and simmer, covered for about 10 minutes.

5. Lecho with carrots and onions


  • 2 kg of tomatoes
  • 150 ml vegetable oil
  • 100 g sugar
  • 1-1½ tablespoons of salt
  • 1 tablespoon vinegar 9%
  • 500 g carrots
  • 1 kg bell pepper
  • 300 g of onions.


Pour the tomato puree into a saucepan and add oil, sugar, salt and vinegar. Bring to a boil and mashed coarsely grated carrots. Cook for 15 minutes.

Add pepper and onion, chopped in half rings. Cook the lecho for about 20 minutes.

Watch the video: Eggs and Bell Pepper Breakfast Recipe

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