5 best recipes for lecho from tomato, pepper, carrot and onion

The most favorite preparation for most housewives is lecho. The appetizer can be eaten as an independent product or served on the festive table along with meat dishes as an addition. Fragrant lecho from tomatoes, peppers, carrots and onions for the winter can be prepared according to several recipes with a photo. It will take no more than an hour to prepare the workpiece, and the result of efforts will delight the whole family on cold winter evenings. You can make a sweet as a sweet, or add spice to it that perfectly harmonizes with sweetness.

Tomato, pepper, carrot and onion vinegar without vinegar

If there is no vinegar at home, it does not matter. It can be replaced with citric acid or even roll up cans without adding a preservative. In this case, the container must be sterilized in advance.

Ingredients:

• 2 kg of bell pepper;
• 2 kg of tomatoes;
• 2-3 large carrots;
• 2 onions;
• 100-15 g of granulated sugar;
• tbsp salts;
• tsp ground black pepper;
• tsp citric acid.

Cooking:

Take tomatoes, wash them under water and cut the stalks. Twist the tomatoes on a blender until smooth. Pour mashed potatoes into a saucepan and put on a small fire.

Seeds are extracted from bell pepper. cut the vegetable into medium-sized strips (4-5 centimeters). Onions are peeled and cut in half rings. Washed carrots tinder on a coarse grater.

When the tomato puree boils, salt and sugar are mixed in it, citric acid and prepared vegetables are added. Season the mixture with black pepper and mix well. Do not remove the pan from the heat and continue cooking for 30-40 minutes.

When the pepper softens, the heating is turned off. Without waiting for cooling, pour lecho into a sterilized container, cover with a lid on top. They put the cans with the product in a pan half full with water. The jar should be immersed in water on a coat hanger. Turn on the heat and sterilize lecho for 10-15 minutes in boiling water. Only then the lid is rolled up, and the product is cooled at room temperature.

Tomato and butter

Adding sunflower oil gives the appetizer a glossy shine and makes the structure more uniform. If desired, vegetable oil can be replaced with olive oil.

Structure:

• 2.5 kg of tomatoes;
• 1.5-2 kg of sweet pepper;
• 2 onion heads;
• carrots - 2-3 pcs.;
• ½ cup granulated sugar;
• tbsp salts;
• 2 tbsp vinegar 6%;
• ½ cup vegetable oil;
• greens and peppers to taste.

Cooking:

Washed tomatoes are cut into slices and passed through a meat grinder. It should make tomato puree. Salt and sugar are added to the mass, mixed, poured into a pan and put on the stove.

Peppers are peeled from the insides and cut into small pieces. Send the vegetable to boil with tomato juice.

Peel the onion from the skin and scald it with boiling water so that it does not bitter. Cut the vegetable into large pieces. Wash carrots and rub on a grater to make thin strips. Tablespoon is poured into the pan. vegetable oil and fry vegetables for 5-6 minutes, so that they become a little softer and a little podzolot. It is not necessary to fry them or bring them to readiness.

Passivated onions and carrots are sent to tomato juice with pepper. Cook the contents of the pan for 20-30 minutes. At the end, pour oil and vinegar into the mixture. Favorite spices and herbs are added to taste.

The hot dough is immediately poured into cans and the workpiece is sterilized in boiling water for 10-15 minutes. After cooling, the cans are cleaned in a cool place.

Tomato with rice

As an additional ingredient, you can add rice to the lecho. It will give a delicate taste and make a nutritious snack. Rice can be taken round or long, as you wish.

Structure:

• 1.5-1.8 kg of bell pepper;
• 2-2.5 kg of tomatoes;
• onions - 0.5-0.7 kg;
• carrots - 0.5 kg;
• 1 glass of rice;
• vegetable oil - 1 cup;
• 3 tbsp vinegar
• granulated sugar - 100-150 g;
• salt - 2 tbsp.

Cooking:

Peppers, onions, carrots are peeled and cut into identical strips and transferred to a large cup.

Tomatoes twist with a blender and pour the mixture into the pan. Combine the tomatoes with chopped vegetables. The pan is set on fire and turned on the heat.

Rice is boiled until half a year and added to a boiling mass. Continue to cook the contents for another 30 minutes, constantly alter and remove the foam.

At the end of cooking, when the rice is ready and the pepper is soft, add vinegar, granulated sugar and salt to the contents. Pour vegetables with vegetable oil and mix.

Pour lecho into banks and sterilize for 10-15 minutes.

How to cook lecho from tomato and pepper in a slow cooker

A multicooker has become an excellent alternative to a pan for making lecho. Vegetables in it are cooked quickly, while the taste of the finished product is more saturated and aromatic.

Structure:

• 1.5-2 kg of tomatoes;
• kg of sweet pepper;
• 2-3 onions;
• 2 carrots;
• ½ cup granulated sugar;
• 100 ml of sunflower oil;
• tbsp salts;
• 2 tbsp vinegar 9%.

Cooking:

The stalk is removed from the tomatoes and crushed with a blender to obtain a homogeneous mass. The mass is poured into the multicooker bowl and the cooking mode is turned on. The appliance cover is closed.

Pepper is cleaned of seeds and cut into strips. Carrots tart on a grater. Onions are cut into thin half rings. Shredded vegetables are sent to the tomato mixture and continue to cook for 25-35 minutes.

5-10 minutes before the end of cooking, add granulated sugar, salt to the lecho and pour vinegar with oil. Thoroughly mix the mass and close the lid.

Pack the hot workpiece in jars and sterilize in the microwave for 7-10 minutes. After sterilization, cans can be sealed with sealed lids and cleaned after cooling down for storage.

Tomato without sterilization

Since you need to spend extra time for sterilization, you can skip it. In this case, you need to put more vinegar in the workpiece - then the bed will stand for a long time - at least 1 year or more.

Structure:

• 1.5-2 kg of tomatoes;
• 1.5 sweet peppers;
• 2 onion heads;
• 2 large carrots;
• 100 ml of sunflower oil;
• 4 tbsp granulated sugar;
• 2 tbsp salts;
• 4 tbsp vinegar 6%;
• red pepper - on the tip of a knife;
• ground black pepper - 1 tsp

Cooking:

Juice is made from tomatoes - the pulp is ground with a blender. Juice is boiled over low heat.

While the juice is heated, other vegetables are prepared - seeds and entrails are removed from the Bulgarian pepper, cut into oblong slices. The onion is cut into slices, and the carrots are chopped on a coarse grater.

After the juice boils, remove the foam from it and send the vegetables to the mixture. Cook lecho for 30 minutes, stir constantly so that the products do not burn.

At the end of cooking, add oil and a mixture of peppers, granulated sugar and salt, pour vinegar.

After turning off the heat, not allowing the workpiece to cool, it is quickly poured into cans and closed with disposable lids.

When the cans have cooled, they are put in a refrigerator or cellar for storage.

Cooking Tips

Lecho is considered a product that is not difficult to cook at all - even an inexperienced housewife will cope with it. However, there are several nuances that you should pay attention to before cooking:

1. Tomatoes should be soft with fleshy pulp and thin skin. From such tomatoes, the juice is delicious. If the tomato skin is firm, it is removed in advance. For this, the tomatoes are immersed in boiling water for a couple of minutes, and then the skin can be easily removed.
2. The medication will turn out beautiful if several colors of pepper are used in the preparation. You can take green, yellow and red fruits.
3. To spice up the appetizer, put red chili pepper in it. For 2 kg of tomatoes, 1-2 pods are enough.
4. All vegetables should be fresh and healthy. If there is damage or rotten places on the skin, they are cut off, and the vegetable itself is poured with boiling water.
5. The consistency of the finished product should have a porridge consistency - moderately liquid, but not thick. If the mixture is excessively thick, then water is added to it (little by little, ½ cup).

You can try lecho right away, as soon as the product cools down. If there is not enough salt, you can salt the mass directly into the jar, this will not spoil the quality of the workpiece. The product is stored in an open jar in the refrigerator for no more than 1 month. Usually, a snack does not have time to stand so long, as it is eaten in a matter of days.