It’s easy to make lecho salad for the winter. The most delicious treatment, recipes, verified by fate! Leche smachne recipe with carrots

1. Lecho from bell pepper
2. Lecho “Simeine”
3. Lecho with carrots
4. Lecho for the winter with pepper and kvass
5. Lecho “Smachne”
6. Treatment with ogirki
7. Eggplant lecho

This salad is one of the most popular varieties of home preservation: almost every lady has a couple of recipes in her stash.

We give you a recipe for delicious lecho lecho. An appetizing salad with sweet peppers and carrots, or with zibule and cucumbers, as well as vegetable caviar for the winter, will become a wonderful side dish for most meats in home cooking during the cold season.

1. Lecho from bell pepper

Required:

• 3 kg of tomatoes;
• 5 kg of sweet bell pepper;
• 0.5 kg tsibul;
• 5-6 pcs. carrots;
• 0.5 tbsp. tsukru;
• 1 tbsp. spoon of salt;
• 1 tbsp. roslin oil;
• 2 tbsp. spoons of central essence;
• 3 tbsp. spoons of hot tomato sauce.

Mash the tomatoes and grind them through a meat grinder. Remove the stem from the peppers and cut the pulp into large slices. Clean the sieve of the vegetables. Cut the zucchini into slices, grate the carrots on a large grater. Place all ingredients for leche, including pepper, in a saucepan of appropriate size, add spices, olive oil, vegetable essence, sauce, mix. Place on fire and boil. Whisk the pepper and bring it back to a boil. Cook for 15-20 khvilins. Place hot leche in sterilized jars and roll up. Keep in a cold place.

2. Lecho “Simeine”

Required:

• 3 kg of tomatoes;
• 10 pods of great meaty pepper;
• 10-15 large cloves of chasnik;
• 1 tbsp. tsukru;
• 1 tbsp. spoon with salt on top;
• 1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Clean the chasnik, sweet and hot peppers. Remove and dry all the vegetables. Grind tomatoes, hot peppers and sweet peppers in a blender or pass through a meat grinder. Pour the masa into the pan, add|add| salt|salt|, zukor and place on the stove. After boiling, reduce the heat to a minimum and cook for 40 minutes. 10 minutes before it’s ready to brew the chasnik. Place the jars in hot steam and roll them up.

3. Lecho with carrots

Required:

• 500 g each of carrots, cibulette and sweet pepper;
• 2 kg of tomatoes;
• 1 tbsp. olii.

Clean and wash the vegetables. Cut the tomatoes into slices, cut the cibul and sweet pepper into strips. Heat up the dormouse oil in a saucepan. Add the tsibul, simmer 5 khvilins, simmer the carrots and boil 5 more khvilins. Add sweet pepper and simmer again for 5 quilins, tomatoes - another 8 quilins. Salt the lecho and rub a couple of khvilins on a low heat. Place in sterilized jars, seal tightly and wrap the jars in a fur coat.

4. Lecho for the winter with pepper and kvass

Required:

• 1 kg bell pepper;
• 2 kg kvass;
• 4 kg of tomatoes;
• 1 kg of cibulette and carrots;
• 1 bottle of tsukru;
• 3 tbsp. spoons of salt;
• 0.5 liters of dormouse oil;
• 3 pods of hot pepper;
• 6 great heads for the watchmaker;
• 2 teaspoons 70% octu.

Soak the kvasol overnight. In the morning, boil until ready. Peel the zibula, cut into cubes and coat with oil. Also cut the tomatoes and peppers (with the stems and stems removed) into cubes. Place the prepared kvass, tomatoes, peppers and zucchini in a saucepan. Add salt, zuccor and olive oil, mix. Place on fire, bring to a boil and cook for a day. While it's cooking, peel and trim the hot pepper. A few quills before the end of cooking, place them in the pan. Pour in the acid and stir. Place the finished lecho with pepper and kvass into sterile jars and roll up. Cover with a carpet, and after completely cooling, store in a cool place.

5. Lecho “Smachne”

Required:

Lecho from bell pepper

• 2.5 kg of tomatoes;
• 1 kg bell pepper;
• 1 great cibulin;
• 4-5 cloves of chasnik;
• 1 tbsp. spoon of salt;
• 2 tbsp. spoons of cucru;
• ½ teaspoon ground red pepper;
• 4-5 bay leaves;
• teaspoons of ground pepper;
• 1 tbsp. tablespoon otstu.

Pass the tomatoes through a meat grinder, put them on the boil, bring to a boil and cook for 15 minutes - until tender. To remove the sediment, rub the tomato puree through a sieve or strainer. Puree the peppers, trim the stems and stems, and cut into thin slices. Clean the tsibul, cut into thin slices. Place the pepper and zucchini in the tomato puree, add salt, zukor, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that it does not become bitter and set aside. For the eggplant, you can add 3-4 tablespoons of unrefined pine oil. Bring the masa to a boil, pour in the ocet, stir and place in the prepared jar. Roll up.

6. Treatment with ogirki

Required:

• 1 kg sweet pepper;
• 2.5 kg of tomatoes;
• 5 kg of fruits;
• head for the watchmaker;
• 200 g cucumber;
• 200 ml 6% otstu;
• 200 ml refined pine oil;
• 3 tbsp. spoons with salt on top.

Pass the tomatoes and pepper through a meat grinder, add salt, zukor, citrus oil. Bring to a boil and cook for 15 minutes|minutes| on a small fire. Place the cucumbers in the mass, cut into circles, boil and simmer for 10 minutes. Remove the pan from the fire, add a finely chopped chasnik. Place the hot leche in sterilized jars, roll up, wrap and cover until cool.

7. Eggplant lecho

Required:

• 2.5 kg eggplants;
• 1 kg of mixed bell pepper (red, yellow, green);
• 200 ml of rosemary oil;
• 2 large heads for the watchmaker;
• 3 liters of tomato juice (can be replaced with diluted tomato paste);
• 100 g 6% otstu;
• hot chilli pepper - for the bazhannyam;
• a small bunch of parsley and a sprinkle;
• 1 tbsp. spoon of salt;
• 0.5-1 tbsp. tsukru.

Peel the eggplants, cut into strips, add salt and place on a sieve for 2 years to drain the juices - this will help reduce the bitterness. Pour olive oil into the pan and bring to a boil. Carefully pour in the tomato juice, add the zukor, salt, and add the ocet.

Once the masa has boiled, add the eggplants. After 10-15 khvilins, fry the sweet peppers into cubes and cook for 25-30 khvilins. 5 minutes before the end of cooking, add a chasnik, passes through a chasnik, and finely chopped greens. Place eggplant leche in a scalded jar, roll up and wrap until cool.

We need: 1 tbsp. = 250 ml

• 2 kg tomatoes, clean
• 2.5 kg sweet pepper
• 0.5 tbsp. roslin oil
• 0.5 tbsp. tsukru
• 1 tbsp. with hot salt
• 30 pcs black peppercorns
• 1 tbsp. otstu 9%

Preparation:

1. Tomato tomatoes are removed, the stems are removed, the place is sealed and passed through a meat grinder or in a blender. Just like tomatoes are fat-skinned, we need to remove the skin before doing this.

2. Place a saucepan with twisted tomatoes on the stove, add zukor, salt, stir, cook until it boils, 15 -20 khvilins.

3. Peel the bell pepper and cut it into pieces, to your taste: squares, slices, strips. Place in tomato sauce and boil (after boiling) 20 khvilins, then add peppercorns and ocet, mix, boil 5 khvilins.

4. In sterilized jars, add the medicine and cover it with cracks. Upside down and hunched over , It’s impossible to get cold.

Kubansk lecho with chasnik

We need:

• 2 cans of 380 grams of tomato paste
• 300 g for a chasnik
• 5 kg bell pepper
• 250 gr cucru
• 300 g olia
• 100 g salt
• 1 bundle parsley
• 200 gr 6% otstu

Preparation:

1. Tomato paste is diluted with 0.7 liters of water and put on fire.

2. The chasnik is cleaned, cut into pieces and placed in a tomato.

3. Add zukor, salt, oil to the tomato, mix and bring to a boil.

4. Parsley is added in detail and added to the mix.

5. Peel the bell pepper and cut it into slices, and when the tomato starts to boil, throw it in there. Pour in the ocet and cook 20 khvilins until the pepper becomes soft. , just don't get overcooked.

6. Packaged in sterilized jars and kept warm until cool.

Delicious lecho for the winter, revised recipe

We need:

• 2 kg tomatoes
• 3 kg sweet pepper
• 10-12 pcs. tsybuli
• 1 tbsp. roslin oil
• 1 tbsp. tsukru
• 100 ml 9% table otstu
• salt for relish

Preparation:

1. Prepare the jars: add and place in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the crusts in water for 10 minutes.

2. The tomatoes are passed through a meat grinder (with or without the skin), seasoned with zukr, sill, olive oil, mixed and placed on a fire to heat.

3. The cabbage is cleaned and cut into pieces: into cubes, rings, and slices. Add it to tomato paste. Stir and bring to a boil and boil for 1-2 minutes.

4. Peel the pepper and cut into strips, add to the tomato mass. Boil 15 khvilins, the pepper is soft. Add the mixture and mix.

5. Transfer to jars and finish.

Spravzhne lecho in Ugric style

1st option

We need:

• 3 kg sweet bell peppers
• 1 kg tomatoes
• 3-4 carrots
• 4 heads of cybul
• 1 watchmaker head
• 50 g lard
• 1 tbsp. dried paprika
• 3 tbsp. white wine, peppercorns)
• 2 tbsp. salt, with bittersweet
• 2 tbsp. tsukru, for relish
• 1 bunch of greens
• 1-2 pcs bay leaf

Preparation:

1. Clean the fish and roll it into rings.

2. Cut the lard into cubes and fry until the cracklings are formed, brush the cibul with this fat until it becomes clear.

3. Peel the carrots and cut them into circles, mix with paprika.

4. Mash the peppers, peel them and cut them into slices, 1 cm thick.

5. Scald the tomatoes with dill, remove the skins and place in a saucepan from the vegetable sieve, simmer for 30 minutes.

6. Clean the chasnik and pass through a press, placing it in a saucepan until the peppers are filled.

7. Here we add wine ocet, salt, zukor, mix, add bay leaf and simmer 9 quilins under the lid. We taste for taste, what is missing, salt and zucchini, add. When the treatment is ready, decorate it with greenery. You can eat the lecho right away, or you can boil 5 more vegetables, then roll them from the greens in a jar.

2nd option

We need: 1 tbsp = 200 ml)

• 1 liter of water
• 200 g olia
• 200 g 9% otstu
• 2 tbsp. salts
• 5-6 tbsp tsukri or 5-6 tbsp. with bitter honey
• 1 watchmaker head
• 20-30 peppercorns
• 4 kg peeled peppers

Preparation:

1. Cut the pepper into slices and squares.

2. Pour water, olive oil, otset, salt, chasnik cloves, pepper into a saucepan, mix, season with honey and bring to a boil.

3. In boiling water, add pepper in portions, in three portions, start the first batch, bring to readiness, remove into a bowl and add another portion, and so on. After this, put all the portions back into the saucepan with the syrup and cook under the lid until the pepper is tender, 10 quilins.

4. Rozfasuvati in jars and roll up.

Lecho "Pepper"

We need:

• 2.5 kg tomatoes
• 1 kg licorice pepper
• 1 pcs.
• 1.5 tsp. salts
• 2 tbsp. tsukru
• 3-4 pcs bay leaves
• 3-4 pcs cloves for chasnik
• 1 piece hot pepper
• 0.5 tbsp. otstu 9%
• 3 tbsp. unrefined vegetable oil

Preparation:

1. The tomatoes are passed through a meat grinder and put on fire. Bring to a boil for 15 hvilins.

2. Cut the peeled pepper into slices, the tsibul into slices, the chasnik into slices, and the hot pepper into pieces.

3. Pepper, tsibula, chasnik are lowered into tomato paste. Add salt, zukor, hot pepper and bay leaf. Bring to a boil, remove the bay leaf, pour in olive oil. Everything is mixed and placed in a jar , let's move on.

Treatment for the recipe from grandma's skarbnichki

1st option

We need: for 15 pieces 700 g jar

• 5 kg tomato
• 3 kg sweet pepper, green and red color
• 2 kg tsibula
• 2 kg carrots
• 2-3 starts of parsley
• 200 g cucru
• 200 g olia
• 100 g otstu 9%
• salt for relish

Preparation:

1. Tomatoes and greens, cut finely, carrots into slices, and other vegetables into strips.

2. We put 20 quilins on the fire and boil them, then we pack them into jars and seal them.

2nd option

We need:

• 2 kg tomatoes
• 1 tbsp. roslin oil
• 1 tbsp. tsukru
• 2 tbsp. salts
• 5 large carrots
• 1 tsp. Whole citric acid

Preparation:

1. Tomatoes are passed through a meat grinder. Add salt, zucchini and oil, place on the stove, stir, and bring to a boil.

2. Grate the carrots into a large grater and throw them into the tomato sauce, boil for 15 minutes.

3. Peel the pepper and add it to the tomato, boil for 15 minutes.

4. 5 minutes before the end of the cooking, add citric acid or citric acid. Transfer it to jars and seal it tightly.

Bulgarian lecho with home recipes

We need:

• 2.5 kg of fleshy bell pepper
• 2-3 pieces of hot pepper
• 1 tbsp. drive
• 1 tbsp. central essence (dilute)
• 2 liters of tomato juice
• 1/2 tbsp. roslin oil
• 2 tbsp. salts
• 150 gr cucru

Preparation:

1. Peel the pepper and cut it as large as you like.

2. Hot pepper is finely chopped.

3. The essence is diluted with water.

4. Pour the tomato juice into a saucepan and put it on the fire. Add olive oil, salt, zukor, bring to a boil and cook 10 khvilins.

5. Here, add sliced ​​bell peppers and hot peppers, stir and boil for 20 minutes, the pepper may be cooked without being over-poisoned. 5 minutes before the end of the cooking, pour in the milk essence and stir.

6. When the lecho is ready, transfer it to jars and finish.

Delicious!

The summer period of preparing leche for the winter, vegetables, berries, fruits and other vegetable products is coming to an end. In the next room there are stocks of prepared jars of pickled and pickled tomatoes and cucumbers. Ale Chomus, I don’t have a lot of lecho to prepare. Perhaps no one knows that you can prepare this tasty herb in your home. You still have an hour to straighten everything out and prepare some medicine for the winter.

This vegetable herb is prepared from sweet pepper according to a special recipe. There are a number of recipes that you can use to prepare tasty treats for summer and winter meals.

Lecho is a marvelous summer and winter herb. Its preparation does not require any special ingredients or exotic products, and the result, as a rule, is highly praised and pleases the most experienced gourmets. Try it, we suspect that you will enjoy the wines of the ancient Magyars.

5 secrets for preparing delicious lecho
-Use only steel and sweet tomatoes for preparing the treatment; the use of substandard (other-quality) fruits will negatively affect the final result.
-Don’t cook the lecho too long. The pepper must become too harsh, so you end up with a truly tasty product.
-When adding aromatic herbs to your treatment, remember that parsley, basil, cilantro, marjoram and thyme are ideally eaten with tomatoes and bell peppers. Moreover, the product is better preserved because I don’t use fresh herbs, but dried herbs. You need to add it with pepper at the same time. If you prefer fresh herbs, add them to the pan 5 minutes before the cure is ready and then pour in the ocet.
-The meatier the tomatoes are, the tastier the lecho will be. Pepper can be added to thin-walled greens to add piquancy to the final product.
-In the original basic recipe for Ugric lecho obov'yazkovo there are three products - tomato, bell pepper and tsibul. But, in fact, you can do without cybula entirely, especially if you are not preparing a side dish for meat or a gravy with cowbass, but an appetizer that you are storing away for the winter.

Lecho is simple

The lecho prepared according to this recipe is miraculously saved 1.5-2 times, although no special preservatives are included in it.

Ingredients:
Tomati stigli - 4 kg,
Bell pepper (green or different colors) – 4 kg,
Zukor - 1 bottle,
Salt – 2 tbsp. spoons.

Preparation:
Wash the tomatoes, dry with a towel, cut into pieces and pass through a meat grinder. Pour the masa into an enamel saucepan and let it cook, let it boil, reduce the heat to a minimum and cook for 15 minutes.
Peel the bell pepper from the stem and flesh, rinse, lightly dry with a towel and cut into medium slices. Place in the boiled tomato paste, season with salt, fry the zukor, bring to a boil over medium heat, reduce the heat and cook for 30-35 minutes, stirring occasionally. Pepper is guilty of losing a bit of food.
Pour the finished hot leche into prepared and sterilized jars. Close with caps until they are screwed, or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator.

Lecho with otstom and tomato paste

This recipe will suit those who love homemade snacks, as well as those who value storing homemade preparations (canned food) in the refrigerator as quickly as possible. It’s good for you because you have pepper, but for some reason you don’t have enough tomatoes.

Ingredients:
Bell pepper – 3 kg,
Tomato paste - 2 bottles,
Water - 3 bottles,
Ocet (6%) – 1/2 bottle,
Zukor - 1 bottle,
Sil – 1 tbsp. spoon (with a glass).

Preparation:
Peel the bell pepper from the stems and flesh, rinse and cut into small pieces. Mix the tomato paste together water, citrus, salt| and bring to a boil. Pour in the ocet, reheat the masa, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Place the finished leche into sterilized jars and close with the lids to seal. Turn over, cool and store in a cool, dark place.
Recipe option: you can add 30-40 black peppercorns to the lecho at once.

Licho tushkovane

It is better suited as a hot or cold appetizer, but it can also be rolled up for the winter.

Ingredients:
Bell pepper (red thick) - 1 kg,
Tomati stigli - 1 kg,
Water - 150 ml
Zukor - 1/4 bottle,
Sil – 1 teaspoon.

Preparation:
Peel the bell pepper, rinse and cut into small pieces, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this hour, scald the tomatoes with dill, remove the skin from them, and cut into small pieces.
Add tomato pepper, salt and zuccor, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes may be overcooked.
Porada from Passion.ru: if you are going to serve the leche to the vegetable, then 5 minutes before readiness you can add a bunch of chopped parsley, a few cloves of chasnik, passed through a press, and season the herb with nicotine or olive oil.

Lecho with herbs

Spicy, aromatic healing, which makes the hot look wonderful to add to greased meat on the grill, and in the winter we will tell you about the special summer.

Ingredients:
Tomati stigli - 2 kg,
Bell pepper – 2 kg,
Tsukor - 1/2 bottle,
Sil – 1 tbsp. spoon,
Ocet (9%) – 50 ml,
Dried parsley - 4 teaspoons (with a glass),
Dried basil - 2 teaspoons,
Melena cinnamon - on the tip of a knife,
Black peppercorns – 15 pcs.,
Cloves – 3-4 pcs.

Preparation:
Blanch the tomatoes, remove the skins from them, cut the fruits into small pieces and pass through a meat grinder. Place in a saucepan and boil 10 khvilins over low heat.
Peel the peppers, rinse and cut into strips, add to the tomatoes with the cucumber, drain, then mix, let it boil and add parsley, basil, black peppercorns and cloves. Khvilin for 15 season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.
If necessary, pour the leche into the prepared jars, close the lids to seal, or roll up, turn over, let cool and store in a cool place.

Lecho with a chasnik

Lecho with chasnik is a simple and flavorful dish. Its preparation does not require any special equipment other than a stove, so it is suitable for those who do canning in a less-than-well-equipped country kitchen.
Ingredients:

Tomati – 2 kg,
Bell pepper – 1.5 kg,
Zukor - 2/3 bottles,
Sil – 1 tbsp. spoon,
Chasnik - 10 cloves,
Fresh basil (can be replaced with parsley) - 1 bunch,
Ocet (9%) – 40 ml.

Preparation:
Wash the tomatoes and cut into small pieces, place in a saucepan and cook on low heat for 20 pieces. Peel the pepper, rinse, cut into thin strips, and add time. Add vegetables to tomatoes, season with sill, stir in zuccor. Stir, bring to a boil and cook another 20 khvilins. Then add chopped herbs (basil or parsley) and pour in the ocet. Stir and boil 5 khvilins.
Pour the finished leche into sterilized jars, cover with lids, turn over, let cool and store in a cool place.
Porada from Passion.ru: to prepare this treatment, you can use a meat grinder, then pass the tomatoes and a chasnik through it, otherwise proceed as indicated in the main recipe, only change the boiling time of the tomatoes up to 10 hvilin.

Lecho gostre

This recipe is especially for those who love spicy appetizers. Strava will go well with meat drinks, lubricated meat, and grilled cowbass. Well, of course, it can be prepared for the winter. In addition, you can use it to prepare pizza.

Ingredients:
Bell pepper – 1.5 kg,
Chili pepper – 3 pcs.,
Tomati stigli - 2 kg,
Black peppercorns - 20 pcs.
Cybula ripchasta (large) - 2 pcs.,
Tsukor - 1/2 bottle,
Sil – 1 tbsp. spoon,
Ocet (9%) – 50 ml,
Dried cilantro - 4 teaspoons (with a glass).

Preparation:
Pass the tomato through a meat grinder together with the tsibule. Peel the bell pepper and chili and cut into thin “pipes”. Transfer all the vegetables to an enamel saucepan and bring to boil. Bring the mixture to a boil, stirring gradually. Add zukor, salt, otset, black peppercorns and dried cilantro. Stir again, reduce the heat to a minimum and cook 20 chickens, remembering to periodically stir so that it does not burn.
The lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cold place.

Lecho with chronom

If you like to play off the chronom, then you can also use it for preparing lecho.

Ingredients:
Tomati stigli - 1 kg,
Bell pepper – 1 kg,
Root khronu (fresh) - 50 g,
Zukor - 1/3 bottle,
Sil – 1 tbsp. spoon,
Ocet (6%) – 100 ml.

Preparation:
Pass the tomato and horseradish through a meat grinder, place in a saucepan, let it boil and cook for 10 minutes. Add peelings and thinly sliced ​​pepper, zukor, salt and pepper. Stir and cook for 15 minutes| in full heat, stirring steadily. Serve directly (hot or cool) or place in sterilized jars and store in a cool place.
Porada: If you find that 50 g of hron is not enough for varying spiciness, you can add a few more cloves to the chaska or add a couple of chili peppers. In addition, you can season the lecho with cilantro or thyme.
passion.ru nt

Lecho is a root representative of Ugric cuisine. The viscosity ingredients that go into stock include tomato and red pepper (usually yellow, or green). Lecho in our region, as a popular herb, does not have a special recipe and can be adapted to whatever vegetables are available. Tsibulya, carrots, eggplants, zucchini, cucumbers, chasnik, spices – these same vegetables complement the traditional Ugric leche.

In Fatherland, they cook it with peppers and tomatoes. However, regardless of minimalism, local cooks transform it into a tasty side dish, which is usually served with soft white bread, pasta or meat products. Today, practically, the skin of the gentleman has a rich, proprietary recipe for preparing lecho, which I am happy to share with household members and guests.

Licho with pepper - preparation of products

Before preparing the leche, we should familiarize ourselves with the recipe and add the necessary ingredients. The main ingredient in our diet is bell pepper, so the main emphasis will be on it. The fruits for treatment are selected only when they are soft and fleshy. Its skin has a uniform color without dark spots and a smooth structure (without being limp), otherwise the taste and appearance of the output herb is well sealed.

From suitable peppers, remove the stem and pull out the insides using hand kitchen tools. And then we will give more details to the authorities. If you want, you want to trim the peppers with straws from the old fruit, if you want it’s smaller. If you decide to decide on the vegetables that should be included in the recipe, then rinse them thoroughly, dry them, and remove the skin from the tomatoes during the rinse. It’s not easy to earn money if you sprinkle the tomatoes with sprinkling from afar.

Licho with pepper - the best recipes

Recipe 1: Lecho with sweet pepper (classic recipe)

Excellent universal recipe for winter treatment! The optimal combination of all input ingredients and spices results in a beautiful, bright, appetizing and, of course, delicious herb. How welcome it is to pick up a jar of this and eat this wonderful, and smut, natural product throughout our homeland!

warehouses:

- Tomati - 1 kg.
- Sweet bell pepper - 2 kg.
- Medium-sized cybula ripchasta - 4 pcs.
- Oliya sonyashnikova refined - 1 bottle.
- greens (cilantro, parsley or celery) - 3 bunches.
- Fresh chasnik - 1-2 heads (10 cloves).
- Zukor - 1 bottle.
- Black pepper - 1 tsp.
- Paprika melena - 1 tsp.
- otset - 1 tbsp.
- for the taste

Method of preparation:

1. Bell pepper, clean, drained, rinsed with water, usually in large pieces (about 4 parts). Also cut the tomatoes into 4 pieces. The cibul is cut into slices.

2. Prepare a large saucepan with thick sides and bottom. We pour the oil into it, wait until it warms up well, add the cibul.

3. If the cibul becomes clear, you can add tomatoes. Add salt and simmer, gradually stirring, over low heat for about 15-20 minutes.

4. Now add the main component of the leche - sweet pepper, and simmer everything in a closed saucepan for 5 pieces. Add another 10 quills to the fire, stirring occasionally.

5. The chasnik is detailed, chopped with a knife or with a special press, added to our herb at once from the cucumber and again, quenched for 15-20 minutes. Add finely chopped greens, finely chopped paprika, black pepper, stir and bring the herbs to readiness for 10 minutes.

6. Preparing jars for preparation: paste, sterilize. Let's put our treatment there, let's go. Place the jars on their lids, wrap them warmly and let them sit until they are ready at room temperature.

Recipe 2: Lecho with peppers and carrots

Another awkward recipe for preparing the popular Ugrian herb. All ingredients that are included in my warehouse are available in our region throughout the entire period. All that is required is all these additions and spend a few hours on preparing the treatment. The result will please all the natives of our homeland. This lecho can be served either with a sauce or with hot potatoes, rice, or pasta.

warehouses:

- 50 pieces of bell pepper
- Pivtora kg cibulia
- half a kilogram of carrots
- One liter of tomato juice
- bottle of otstu 9-hundredth
- 200 g of dried cucumber
- Oliya roslinna - 250 gr.
- Close to 3 st. spoons of salt

Method of preparation:

1. Select meaty, juicy fruits and peppers. Remove the stems and flesh and cut into strips (not too thin). The cinnamon is trimmed with breadcrumbs, the carrots are grated with a Korean grate, you can trim them in a food processor.

2. We add everything in a large quantity, adding zuccor, salt, 9% citrate, tomato juice and algae oil. Place on the stove and simmer the vegetables for about 30 minutes from the point of boiling. The fire is not strong. Don't forget to stir.

3. The jars are washed, sprinkled with dill, placed in a hot oven until the liquid is evaporated, and the treatment is added to them. Seal with boiled lids, turn over and pour until cool. Then we take it to a place to save the workpieces.

Recipe 3: Licho with peppers and mushrooms in sour cream sauce

Treatment is usually associated with homemade preparations for the winter, so you can find recipes that do not contain canned herbs. We present one of them – lecho with bell peppers and mushrooms in sour cream sauce. Just from the very name, the links are already starting to flow and the appetite is building!

warehouses:

- 600 gr. red peppers
- 400 gr. red tomatoes
- 300 gr. any first-class mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 tbsp. lie olive oil
- two cibulins
- one spoon of vershkova oil
- chalked red pepper
- for the taste

Method of preparation:

1. Wash the rice and scald it with dill. Pour 250 ml of water into the rice, add salt, add top oil and cook until soft under the lid.

2. Place balls of peeled, sliced ​​tomatoes (first scalded) on the bottom of the saucepan, sliced ​​peppers and, as the third ball, vikory rice. The skin ball is salted.

3. On the verge. We coat the fish with olive oil, and also cut the mushrooms into strips. Remove from heat, mix with ground red pepper, 200 ml of warm water and sour cream. Sprinkle with sour cream and mushroom sauce and pour into a saucepan.

4. Place the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-heated oven. We remove the crust so that the top is covered with an appetizing, rosy crust.

- Important vegetables that are added to the leche must be trimmed approximately to the same size. So the grass will look better on the table;

- The lecho should not be put into large jars. The optimal container size is from 500 ml to 1 l;

— When you stew the leche on the stove with the added oleoresin and other acidic ingredients, wash the enamel pan (basin) without chips, cracks or damage.

As a classic version of the recipe, this recipe is modified by adding carrots, cibulette and spices, which will give more savory flavor and a slight tartness.

How to prepare lecho at home for the winter

The preserves turned out to be bright, beautiful, and especially delicious. Smut - do not overcook the vegetables and stir steadily. You can eat lecho as a stand-alone snack, or you can add it to meat sauce or fry it for soups. This kind of preparation will definitely be a problem for your “snacks.” Eat yourself and invite your family, friends and relatives!

Fresh red sweet pepper – 1 kg

Red ripe tomatoes – 1 kg

Fresh carrots – 3 pcs.

Cybula ripchasta - 2 pcs.

Black peppercorns – 10 pcs.

Bay leaf - 2 pcs.

Oliya sonyashnikova refined – 2 tbsp. spoons

Zukor – 1.5 tbsp. spoons

Sil – 1 tbsp. spoon

Preparation hour – 15 hours

Preparation time – 1 year.

Output – 2 l

Prepare all necessary ingredients.

How to prepare lecho at home for the winter, step by step.

Peel, rinse and grate the carrots for preparing Korean carrots or grate them.

Peel the cibulini, cut it in half and rub the skin half with thin pebbles.

Place the cibul into a frying pan with hot olive oil and save until soft.

Mash the pepper fruits, peel the inner pulp from the flesh, cut into 4 pieces and cut the skin quarters into strips.

Lift the tomatoes, cut the area where the fruit stem is connected, and make a shallow cut across the skin from the outer side. Immerse the tomatoes in boiling water for 20-30 seconds, and then immediately rinse with cold water and remove the skins.

Cut the tomatoes into slices, place in a blender bowl and puree.

Place all the prepared vegetables in a cooking bowl, add zucchini and salt for relish, bay leaf and black pepper.

Mix everything.

Simmer with stirring for 25-30 minutes.

Pack the hot butter in a sterilized jar with a capacity of 0.5 liters.

Cover the jars with boiled lids for canning and sterilize in a 7-inch long sprinkling of boiling water, and then seal.