Lecho with onions, carrots and tomatoes is my favorite winter preparation, which decorates the shelves of my bins year after year. Everyone in our family loves lecho, especially the adults. I can eat lecho straight from the jar, with a spoon, it’s such a chic velvety structure of the sauce and pieces of sweet meaty pepper - words can’t describe it, you can lick your fingers. Lecho is delicious served with rice, potatoes, and can also be served with meat dishes. I can add this version of lecho during the preparation of any stew or first stew - literally a few spoons will make any dish aromatic and tasty.
Prepare all products according to the list.
Wash the tomatoes well and dry, cut each tomato in half or into slices, remove the place where the stalk grows.
Place the tomatoes in the blender bowl, then start it and grind the tomatoes until smooth. If desired, you can strain the tomato mass through a sieve.
Peel the carrots and onions, wash and dry the vegetables, then cut the onion into half rings, cut the carrots into plates or cubes - as you like.
Remove seeds and membranes from sweet peppers. Rinse the pepper and cut into large pieces.
Prepare the pan. Pour over the tomato and add all the prepared vegetables. Add salt, sugar, and you can add a little ground pepper.
Cook the lecho for 40 minutes over low heat, at the end of cooking add table vinegar, let it boil for a minute and remove from heat.
Place lecho with onions, carrots and tomatoes in sterile jars, immediately put sterile lids on the neck and roll up. Place the pieces upside down and cool for 24 hours under a blanket. Store lecho in a cool, dark room.
Autumn is a fertile time for preparing for the winter. Recipes made from vegetables, which can be bought at any market at an affordable price, are especially in demand. Lecho is one of these vegetable salads.
There are no specific rules for preparing lecho. Every housewife has her own favorite recipe, which she has tried many times.
Classic lecho is made from peppers stewed in a sauce made from tomatoes twisted through a meat grinder. But very often carrots and onions are added to these two ingredients. And then the dish takes on a completely new taste.
Lecho from tomatoes, peppers, carrots and onions: subtleties of preparation
- For lecho, only ripe vegetables without signs of spoilage are selected. Tomatoes should be red, fleshy, ripe, but not overripe, peppers should be sweet, with thin skin. To make the appetizer look more appetizing, you can take peppers of different colors that have reached physiological ripeness.
- Carrots should be ripe, without greens or dark spots. You can use any onion, as long as it is not too hot.
- Each housewife chooses the ratio of peppers, carrots and onions independently. But the main ingredient is still pepper.
- The shape of cutting all vegetables should be the same. This way they cook evenly and look beautiful in the jar.
- Oil for lecho is used only refined: odorless and foreign taste. Sunflower oil is best suited for this purpose.
- If all vegetables and spices have undergone long-term heat treatment, then the lecho does not require sterilization. It is enough just to wash the jars with lids well and sterilize them in a way convenient for every housewife. At the time of packaging, the jars must be hot or at least warm so that they do not burst due to temperature changes.
Lecho of tomatoes, peppers, carrots and onions for the winter: method one
Ingredients for three 0.5 liter jars:
- bell pepper – 1 kg;
- red tomatoes – 0.7 kg;
- carrots – 2 pcs.;
- onions – 2 pcs.;
- hot pepper in a pod - to taste;
- garlic – 5 cloves;
- sugar – 2 tbsp. l.;
- salt – 2 tsp;
- 9 percent vinegar - 2 tbsp. l.;
- vegetable oil – 50 ml.
Cooking method
- Prepare sterile jars and lids in advance.
- Wash the tomatoes. Place in boiling water for 1-2 minutes, then rinse with cold water. Remove the skin.
- Wash the hot pepper, remove the seeds, otherwise the lecho will turn out very spicy. Twist through a meat grinder.
- Grind the tomatoes in a meat grinder, blender or grater.
- Wash the peppers and remove the stems. Cut in half, remove seeds. Cut the fruit into wide strips.
- Peel and wash the carrots. Grate into strips using a Korean grater.
- Peel the onion, rinse with cold water, cut into half rings.
- Pour oil into a wide, thick-walled pan and heat it. Add onion and stir. Cook until translucent, about 10 minutes.
- Add carrots, stir.
- After 5 minutes, add bell pepper, chopped garlic and hot pepper. Pour in tomato juice. Bring to a boil over low heat. Add salt and sugar. Simmer covered for 30 minutes. To prevent the vegetables from burning, stir them gently occasionally. Add vinegar 5 minutes before the end of cooking.
- Transfer the finished boiling lecho into dry jars. Seal immediately. Turn upside down and place on a flat surface. Wrap yourself in a blanket. Leave until completely cool (about a day).
Lecho from tomatoes, peppers, carrots and onions for the winter: method two
Ingredients three 1 liter jars:
- bell pepper – 1.5 kg;
- tomatoes – 2 kg;
- carrots – 0.3 kg;
- onions – 0.5 kg;
- garlic – 200 g;
- dill and parsley - a small bunch each;
- sugar – 4 tbsp. l.;
- salt – 1 tbsp. l.;
- 9 percent vinegar - 1.5 tbsp. l.;
- vegetable oil – 70 ml.
Cooking method
- Prepare pre-sterilized jars with lids.
- Wash the tomatoes, remove the stems, cut out the junction with the stalk. Grind the tomatoes through a meat grinder. Pour into a wide saucepan.
- Wash the pepper, cut lengthwise, remove stems and seeds. Cut each half lengthwise into several pieces.
- Peel the carrots, wash them, grate them on a medium grater.
- Peel the onion and rinse with cold water. Cut into half rings.
- Peel the garlic, rinse, chop with a knife. Finely chop the washed greens.
- Place the tomato mass over moderate heat and bring to a boil. Add salt, sugar, butter and cook for 20 minutes until the tomato puree reduces slightly.
- Add the carrots, after 5 minutes add the onion and cook for 10 minutes.
- Add pepper and simmer for 30 minutes. When it becomes a little softer, stir gently. 10 minutes before the end of cooking, add garlic, herbs, and vinegar.
- When hot, place into dry, heated jars. Turn it upside down, place it on a flat surface, and cover it with a blanket. Wait until it cools down completely.
Lecho of tomatoes, peppers, carrots and onions for the winter: method three
Ingredients three 0.5 l jars:
- bell pepper – 1 kg;
- red tomatoes – 1 kg;
- onion – 0.3 kg;
- carrots – 0.3 kg;
- salt – 1 tbsp. l.;
- sugar – 1 tbsp. l.;
- vegetable oil – 100 g;
- 9% vinegar – 50 ml.
Cooking method
- Prepare sterile jars with lids.
- Wash the tomatoes, remove the stems. Place in boiling water for 1 minute, then immediately rinse with cold water. Remove the skin. Cut in half, and then lengthwise into several more slices.
- Wash the peppers, remove the stems and seeds. Cut into large pieces.
- Peel the carrots, wash them, grate them on a coarse grater.
- Peel the onion, rinse, cut into wide half rings.
- Place all the vegetables in a wide saucepan, stir, pour a glass of water and place over moderate heat. When the mixture boils, add salt, sugar, oil and vinegar. Simmer over low heat for 30 minutes.
- Turn off the heat. Immediately place the lecho into dry jars. Seal tightly, turn upside down, wrap with a blanket. Cool it like this.
Note to the hostess
In all these recipes, tomatoes can be replaced with tomato paste, stirring it half and half with water.
Instead of table vinegar, you can use apple cider vinegar.
You can add peppercorns, bay leaves, and hot peppers to the ingredients indicated in the recipe. After adding additional products, lecho needs to be cooked for another 10 minutes.
The hot season of preparations is open. The shelves of supermarkets and markets are overflowing with all kinds of vegetables for every taste. It's time to prepare everything for the winter. If you don’t have a suitable recipe in your home cookbook, then you and your household will like this preparation of lecho from bell peppers with carrots and onions.
This delicious appetizer will complement a home-cooked lunch or dinner, diversify the holiday table, and will not be out of place at a picnic. From this amount of products you get 4 jars with a capacity of 0.5 liters.
Taste Info Vegetables and herbs
Ingredients
- Sweet pepper (any variety) – 1300 g;
- Tomato – 1 kg;
- Carrots – 125 g;
- Onions – 250 g;
- Garlic – 2 cloves;
- Sugar – 3 tbsp. l. (more is possible, to taste);
- Salt – 1 tbsp. l. (to taste).
- Sunflower oil – 125 g;
- Table vinegar (9%) – 1 tbsp. l.
How to cook lecho from bell peppers with onions and carrots
So, start by preparing all the vegetables. Peel the onion. Cut into thin half rings. If desired, the onion can be finely chopped.
Wash a medium carrot from dirt and dust. Remove the peel with a vegetable peeler. Rinse again. Grate on a coarse grater.
Pour a little oil from the total amount into the frying pan, add chopped onion. Fry over moderate heat until light golden brown.
Add grated carrots to the fried onions. Stir. Fry over low heat for 5–8 minutes. After frying the vegetables, turn off the heat.
Ripe tomatoes are suitable. You can use both dense and soft ones. Scroll through a meat grinder. If time permits, you can remove the skin.
Rinse the bell peppers under running water. Use red, yellow, green colors. They should be firm to the touch and meaty. Remove the seed pod. Cut into arbitrary large pieces. If the peppers are small, simply cut them into four pieces.
Pour the rolled tomatoes into a cooking pan, preferably with a thick bottom. Add salt, sugar, sunflower oil. Stirring, bring to a boil. Boil for 15 minutes over low heat.
Afterwards, add the fried vegetables and mix well.
Drop the bell pepper pieces. Stir. Send it to the fire. Bring the tomato mixture to a boil, stirring occasionally with a wooden spatula. As soon as the pepper boils, reduce the heat and simmer for 30 minutes over low heat. Stir occasionally (after about 7-10 minutes) to prevent the peppers from burning.
At the twentieth minute of boiling, add chopped garlic and table vinegar. Taste the sauce. If necessary, adjust to your liking. At the same time, while the pepper is on the stove, rinse the jars with lids thoroughly and sterilize them in any way.
Teaser network
Place the hot lecho in clean jars along with the sauce. Cover with sterile lids (but do not screw on).
Place the jars in a pan for sterilization. Pour hot water up to the hangers of the jars. From the moment it boils, cook for 15–20 minutes over low heat.
Seal tightly with lids, turn over and wrap well. Delicious preparations to you!
You can eat bell pepper lecho for the winter after 2-3 weeks.
Lecho from bell pepper with tomato paste for the winter
In the previous recipe we used tomatoes. But it takes a lot of time to prepare the sauce. For those who value their time and don’t want to waste it making homemade tomato juice, I recommend this recipe:
You need to take 1 kg of tomato paste, dilute it with 2 liters of water. Add 100 g of salt and 200 g of sugar, stir everything well. Put on fire, let it boil, then add 800 g of coarsely grated carrots, simmer for 10 minutes over low heat and add 800 g of chopped onion. Cook for another 5-7 minutes, add 2-2.5 kg of prepared peppers. Then boil for 20 minutes and add about 300 g of vegetable oil (preferably refined), 2 tbsp. l. vinegar (9%), 2 cloves chopped garlic. Here our lecho is worth trying and adding salt or sugar to taste.
Cook all this until tender over low heat (another 3-7 minutes).
The jars must be sterilized, but I don’t boil the spilled lecho. I roll it up right away.
Next, you need to wrap the jars warmly and leave them like that for 2 days. Delicious bell pepper lecho is ready. 
Lecho made from pepper and tomato paste (without vegetables)
It’s even easier to prepare lecho from bell peppers without vegetables. It is suitable for those who do not really respect onions and carrots. For it you will need 2 kg of bell peppers (fleshy varieties) of different colors and 800 g of tomato paste. Wash the peppers well and remove the seeds. Then cut it in half, and then cut it in half again. If the peppers are small, halving them will be enough. We dilute the tomato paste with water in a 1:1 ratio and put it on the fire. When it boils, add 5 tbsp. l. (full) sugar and a little less than 1 tablespoon of salt, let it boil, add the prepared peppers. Cook for 20 minutes periodically (every 7-10 minutes) over medium heat. And then pour in 30 g of table (9%) vinegar.
To the peppers you can add 2-3 peas of black and allspice, 2 buds of cloves. But they must first be crushed and placed in a pan in the middle of cooking.
Place the finished lecho into sterile jars and roll up. Then, as in the previous version, you need to wrap the inverted jars well and leave them like that for 2 days.
All bell pepper lecho with tomato paste can be stored in the pantry for the winter. It should be stored at a temperature no higher than 18C, preferably in a dark room.
- Lecho will taste beautiful if the cutting shape is followed. After cutting the onion into rings, cut the peppers in the same way. It will look beautiful in jars and on the table. If you cut the onions finely, the peppers will look beautiful cut into squares.
- Spices and chopped garlic should be added in the middle of cooking or 5 minutes before the end, otherwise they will be overcooked and lose their smell and taste.
- Vinegar is always added before removing the lecho from the heat.
- For our recipes it is better to use thick tomato paste; we dilute it to a juice state. If the paste is liquid, add a little less water.
- During the cooking process, it will seem that there are a lot of peppers, but in the jars they will settle to the bottom, there will be very few of them. Lecho can be used as a gravy.
I prepare this lecho with onions and carrots for the winter without sterilization, with a small amount of vinegar (but you can’t feel it at all, because its amount is very small). The composition of its ingredients is the most common, but the preparation is very aromatic, appetizing and incredibly tasty. This lecho in jars can be stored very well in winter, even at room temperature. The addition of onions and carrots makes the taste of lecho brighter, richer and its consistency becomes slightly similar to vegetable caviar. This preservation can serve as an excellent cold appetizer and be a good addition to a side dish.
Ingredients:
- 2 kg bell pepper
- 2 kg tomato
- 0.5 kg carrots
- 0.5 kg onions
- 2 tbsp salt (to taste)
- 3 tbsp sugar
- 40 ml table 9% vinegar
- pepper, spices to taste
- 100 ml vegetable oil
Cooking method
Scroll the tomatoes through a meat grinder and put on the fire, bring to a boil. Place in them carrots, grated on a coarse grater and onions cut into thin half rings. Add salt, sugar, vegetable oil and cook for 15 minutes. Then add the bell pepper cut into small and thin pieces, bring to a boil and cook the lecho for 20 - 25 minutes, stirring continuously all the time. Turn off the heat and immediately pour in the vinegar, stir well. Place the hot lecho into prepared sterilized jars, roll up the lids, wrap and leave until it cools completely. Bon appetit.