A simple way to prepare lecho. Recipes for treatment. Appetizer with kvassole and tomatoes for the winter

The lecho with bell pepper is prepared by itself, just as the gentleman’s skin prepares for the skin season. The end of summer and the beginning of the oxamite season are rich in fresh vegetables and fruits. Now is the time to prepare savory and brown twists, among which leche made from sweet bell pepper is the most popular and inexpensive. Five light and brown recipes are presented on this page. These are the best winter preparations that can be eaten with one expression: “You’ll be licking your fingers!”

Classic lecho with bell pepper - a recipe for the winter

The classic leche recipe includes the most accessible and inexpensive products. Prepared from bell peppers for the winter, the resulting garnishes are even more aromatic, and the savory characteristics and crust significantly surpass store-bought twists.

To prepare you will need:

bell pepper of different colors – 3 kg;
tomatoes chervoni and buri - 2 kg;
Cybula ripchasta - 1 kg;
Roslynna oliya - 250 ml;
tsukor - bottle;
table ocet (9%) – 100 ml;
salt is great – 2 tbsp.

Preparation:

Before preparing the leche, cut the tomatoes into slices, remove the stems and mince them through a meat grinder. Thick tomato sauce can be extracted with the help of a blender or any other helper.

Peel the bell pepper and cut it into approximately 1 cm strips.

Add the fillet to the skins and add it to the middle cubes.

Congratulations on the home-gifts! Cans of Bajano sterilize behind the scenes. For this purpose, be careful to put it in a cold oven. Then raise to 140 degrees and rub the jars for 5-7 minutes. Fill the crusts with dill and rub until completely cooled.

Let's start with the boiled lecho. We put the tomato sauce on the fire, add the zukor, salt, and mix everything thoroughly. Then we boil the ruban and cook after boiling the cabbage.

Next, slice the bell pepper and stir in the vegetable oil.

After boiling, boil for about 30 minutes, stirring occasionally. The pepper has to soften so as not to lose its color and shape, and therefore to preserve all its usefulness.

2 minutes before it’s ready, pour in a tablespoon of ocet. We taste the straw for salt, heat and malt; if necessary, add your favorite spices. Hot, aromatic vegetable sumish is poured into jars. We get stuck in the crusts, turn it over on our head and put the fur coat under the warmth until it completely cools off.

Bell pepper lecho is ready! The preparation of cinnamon for the winter is delicious, with additional additions to meat, poultry and any other side dishes.

Lecho for the winter from bell peppers with tomatoes

So that there is always a lot of variety on the table, housewives stock up on tasty and brown preparations for the winter. Lecho with bell peppers and tomatoes will become a wonderful addition to meat, fish and other hot herbs. This recipe is as simple as possible, and the preparation will not take away a lot of valuable time from the gentleman.

We stock up on ingredients:

Preparation:

1. Sticky tomatoes need to be carefully blended in a blender or rubbed through a sieve to remove the porridge. Add olive oil, zuccor and salt to the tomato sauce, mix well and put on fire.

2. Clean the peppers first, cut into slices or rings. Add to the tomato paste and after boiling, cook the vegetables for about 25-30 minutes.

Note! Once the foam has formed on the surface, you can simply stir it or not remove it.

3. 2-3 minutes before it’s ready, add otceta and trinkets of hot peppers to the leche. Carefully stir until the bell pepper is cooked, but loses its crispness and without losing its bright color and shape.

Pour the hot lecho bazhano into clean jars! It’s better to put the pepper in a jar, and then add the juice. Any leftover sauce can be simmered in hot herbs and soups as an aromatic gravy.

Lecho with bell pepper and tomato paste for the winter - you'll lick your fingers

Until the salting and jam on the police, new and new preparations for the winter are constantly being added. Many gentlemen know great recipes that delight family and friends with savory and brown herbs. Lecho made from bell peppers with tomato paste in the “finger-licking” category of herbs! This is a great addition to everyday herbs to brighten up the family table and add a touch of summer to the already-saturated winter diet.

To prepare the medicine you need:

Preparation:

Clean the bell pepper and cut it into large cubes.
Add 2 liters of water to the saucepan, add spices and tomato paste. The marinade is carefully mixed and poured into the new pepper.
Bring the lecho to a boil, boil 15 chickens and simply so that the vegetables do not lose their color and crispness.
Before the boil time, you can prepare sterilized jars in the oven (5 minutes at t=120 o).

The finished product does not need to be warmed or cooled; the jars can be stored in a cupboard on the balcony or windows so that the stench will always be at hand. Lecho is a miraculous meal on holy and savory summer additions to everyday family oblivions!

Lecho with tomato juice and bell pepper for the winter

Until your skin hurts, you want a savory hot addition! Some people love pickled vegetables, but some people love hot chili seasonings. Letcho with tomato juice and bell pepper can be enjoyed by everyone! Once prepared for the winter, prepare meat and sheep herbs, decorate the Christmas table, and satisfied guests unanimously ask for more.

Preparation:

Pour 1 liter of juice into a large saucepan, add spices and salt for relish. For those who like it sweeter, 1 tablespoon of salt will be completely enough; an hour is added at the end of the boil to add spice and preserve the aroma.

You need to bring the marinade to a boil on the stove and immediately add the diced pepper.

The pepper can be added in portions or all at once, depending on the size of the pan and the size of the shmatochki. Cook for no more than 10-15 minutes.

Place the boiled pepper in a sterilized jar and fill it with hot juice. It is enough to place 1/2 teaspoon of the selected chasnik on a half-liter jar.

Ready to roll up the lecho, wrap it up and bake it until it’s cold. It’s great to open such a bright jar in the cold winter and celebrate the joyful New Rock!

Letcho for the winter with bell peppers and carrots - you'll lick your fingers

It’s a good idea to get a good homemade treat for the winter using a Bulgarian recipe. Add colored peppers, carrots and add more lemon juice. A wonderfully fragrant herb emerges with the inscription on the bantsi: “You will lick your fingers!”

I think that such an appetizer is a treat to know and love a lot, especially if you go to the table on winter evenings in good company, but you can also enjoy it. Even though it takes very little time to prepare, the products you need are simple. Come on, let's see.

How to prepare lecho for the winter with bell peppers and tomatoes?

If you are wondering how to prepare a tasty preparation for the winter with a view to the cure, then be sure to read this recipe to the end. Besides the fact that the wine is so simple to prepare, the taste is simply incredible.

If you often serve such a snack to your guests, you deservedly detract from their side. And get ready to remember how you prepared it and where you found such a simple and miraculous recipe.

Incredibly tasty lecho with bell pepper and tomato! One of my favorite preparations for the winter. This is an appetizing snack to add and enrich the taste of any herb.

Ingredients:

bell pepper – 2.5 kg
tomatoes – 2 kg
tsukor – ½ bottle
roslinna oliya (refined) - ½ bottle
salt - 1 tbsp.
9% ocet - 1 tablespoon

Preparation:

1. Grind the tomatoes using either a meat grinder or a blender. We boil the zukor and salt until they are mixed, put the pan on the stove, and bring it to a boil on medium mode.

2. While the tomatoes are cooking, peel the bell pepper and cut it into large pieces.

3. After the tomato paste has boiled, pour the oil into it. We add bell pepper to them. Bring to a boil again and after boiling, cook exactly 30 khvilins, replacing the fire.

4. After 30 minutes, add a spoonful of milk and, after mixing, remove from the stove.

5. The treatment is placed in the back of the sterilized jars with hot water and tightly sealed with sterile lids.

We've changed our minds, how elementary is everything? If you still have lost some food or it’s not entirely clear, then feed it in the comments. We are very pleased with your nutrition and additionally this recipe.

A simple recipe for preparing lecho with peppers and carrots

Axis is another recipe to prepare, unforgettably savory and aromatic, lecho. The ingredients are the same, just add another carrot. Then add more sieve and more malt to the finished herb.

Raju can prepare our favorite herb this way whenever he wants. I think and believe that you are as worthy of this method as we are.

Ingredients:

Tomatoes - 4 kg
Carrots - 1 kg
Sweet pepper - 1.2 kg.
Tsibulya -1 kg
Ocet 9% - 100 g
Oliya sonyashnikova - 150 g
Tsukor - 220 g
Sil 100 g
Peppercorns 20-30 pcs.

Preparation:

1. We clean the cob with carrots, cibul and pepper. Tomatoes, cut into large pieces, carrots into sticks, zucchini into small pieces, peppers, also into large pieces.

2. Fill a saucepan with olive oil, add tomatoes, peppers, carrots and zibula. Add salt, zucchini and peppercorns to them.

3. Mix everything carefully and put it on the stove, bring to a boil. When our lecho comes to a boil, cook for about 40 minutes, stirring occasionally.

4. Cook over low heat. If there are approximately 5 pieces left before the end of the cooking, add the mixture and mix everything carefully.

4. Take sterilized jars and put the medicine in them, closing the jars with sterilized lids. The jars are turned upside down and burned with a towel until they are completely dry.

The lecho can be eaten immediately, or it can be withheld for the winter. It can be used as a ready-made lubricant, for example, for preparing various soups. It turns out that you need less than an hour to prepare the first hot meal, call below. And this is another great plus of this culinary masterpiece.

Recipe for lecho with bell peppers, tomatoes and tsibulya

This method of preparation, in addition to cybula, also contains vicoristic hot pepper, which adds a spicy and unforgettable taste and aroma to our herb. Try it and you will be delighted!

Ingredients:

sweet bell pepper - 3 kg
tsibulya – 1.5 kg
red tomatoes - 1.5 kg
hot pepper – 3 pieces
tsukor - 1 bottle
Sonyashnikova refined oliya - 1 bottle
ocet – ½ bottle
salt - 2 tablespoons.

The required ingredients yield 5 liters.

Preparation:

1. Tomatoes are cut into large pieces, the toppings are passed through a meat grinder, tomatoes and hot peppers.

There is no need to peel hot peppers, just cut off the top of the tomatoes and cut off the top. We transfer the extracted masa into a container in which the lecho is prepared (a basin or a saucepan).

2. Peel the bell pepper from the skin and cut it into 8 slices, place it before the tomatoes.

3. Now let’s get to the cybula. Cut it into slices and add it to the paste. The top is poured with salt, zukor and oil. Mix everything well and add 30 minutes so that the vegetables are juiced.

4. Put it on the stove to cook. From the moment it boils, cook 25 hvilins. Cook over medium heat, stirring occasionally.

5. Add otset and cook 5 more khvilins. Before the cure gets cold, pour it into sterilized jars, cover with a lid and lock with a key.

6. The jars that are ready to be removed must be turned upside down, wrapped in a warm blanket and left until completely cool. The sample is taken after several months.

Treatment with tomatoes and peppers for the winter without sterilization

The name of the recipe sounds like a joke, because it can be prepared without sterilization. Ale tse is less powerful at first glance. In reality, it’s easy to be afraid to finish everything.

Treatment without sterilization will come out even tastier for the winter. There is no need to sterilize or dry the jars with lids, just wash the jars well. You easily surprise your loved ones and friends with such grass. It will come out not only more tasty, but even more garnet. Especially when there will be pepper in different colors in stock.

The result will be such a bright and spring-like salad, like the kind of winter that predicts warm days. It is guaranteed that such a snack will brighten up any table with its presence.

Ingredients:

bell pepper - 1.5 kg
tomatoes – 1 kg or tomato juice 1 l.
tsibulya - 500 g.
carrots - 300 g.
watchmaker -1 head
Oliya Roslinna - 150 g.
tsukor –100 g.
salt - 1.5-2 teaspoons
ocet - 1.5 tablespoons
bay leaf - 2 pcs.

Enter 2.5 liters of Lecho.

Preparation:

1. Tomatoes are passed through a juicer or through a meat grinder. Bring the tomato juice to a boil.

3. Add the grated carrots, stir and cook 15 quills over low heat, stirring occasionally. Cover it with a lid, so that the vologa is not spoiled.

4. Add the chicken and cook another 5-7 chickens.

The cibul is cut into slices, you can also cut the fried cibul, as long as you like the cibul.

5. After 5-7 minutes, add salt, zukor, olive oil and pepper, peel the mixture and cut into 3-4 pieces at the end. Simmer the lecho over low heat, stirring occasionally.

6. Then we add bay leaves to our treatment, cut into small pieces of chasnik and otset. Mix carefully and cook for another 3-4 minutes.

7. Then the boiling leche is placed in well-sealed jars, covered with a lid and sealed. We immediately turn the jars over onto the lids, cover them with a warm carpet, and leave the jars in this position until the stench cools down.

Once you open these jars, you will see and taste the aroma of summer, which is so needed on cold winter evenings.

Video about how to prepare lecho for the winter with tomato paste

I present to your respect an extraordinary video recipe for preparing lecho. These are the ones that substitute tomato paste instead of tomatoes or tomato juice.

Today I have everything. Since you enjoyed our recipes, please leave your input in the comments under the article. We will also be very grateful if you share this post on social networks so that your friends know about them.

Well, in the meantime, see the new issues.

Licho honey.

Ingredients:

1 kg bell pepper
100 g cibul
500 ml tomato juice
20 ml 9% otstu
80-90 g honey
40 ml rosemary oil

Cooking method:

To prepare lecho for the winter with this recipe, you need to combine tomato juice, olive oil, honey, salt, and bring to a boil. Peel the pepper and cut it|cut| into 6-8 parts. Cut the cibul into slices. Dip the vegetables into the boiling tomato, simmer for 10 minutes. Then remove the vegetables with a slotted spoon into sterilized jars and pour boiling tomatoes over them. Immediately roll up the jars, turn them over and wrap them until they are done.

It's just traditional.

Ingredients:

1 kg bell pepper
800 g tomatoes
50 ml rosemary oil
40 g cucru
15-20 g salt
15 ml 9% otstu

Cooking method:

Before preparing the leche, you need to mince the tomatoes, add oil, salt, zuccor, and bring to a boil. Place pepper into a boiling tomato, cut into slices, simmer under the lid for 20-25 minutes. Pour in otset. To prepare this recipe at home, you need to pour it into sterilized jars, roll it up, turn it over and wrap it until cool.

CROC No. 1
CROC No. 2

KROK No. 3
KROK No. 4

KROK No. 5
KROK No. 6

Ingredients:

2.5 kg bell pepper
1 kg tsibula
1 liter tomato juice
15 ml rosemary oil
10-15 g cucru
30 g salt
50 ml 9% otstu

Cooking method:

For this simple recipe you need to add salt, zukor, olive oil to the tomato juice, bring to a boil, cook for 10 minutes. Cut the bell pepper into 6-8 pieces, cut the cibul into slices. Place the vegetables in boiling tomato juice, simmer for 20 minutes. Pour in the ocet, stir, simmer for 5-7 minutes. Spread the hot leche into sterilized jars, roll up, turn over and wrap until cool.

CROC No. 1
CROC No. 2

KROK No. 3
KROK No. 4

KROK No. 5
KROK No. 6

KROK No. 7
KROK No. 8

Ingredients:

1 kg bell pepper
1 kg tomatoes
100 g carrots
100 g cibul
75 g cucru
20 g salt
70 ml rosemary oil
70 ml 9% otstu
seasoned and black peppercorns to taste

Cooking method:

Cut the pepper into 4-6 pieces. Cut the cibul into slices, grate the carrots. Using a blender, add the tomatoes and bring the mixture to a boil. Viklasti in tomato sauce, carrots, extinguish 7-10 minutes. Add cibul, bell pepper, olive oil, zukor, salt and spices, simmer over low heat for 10-15 minutes. Pour it in and take it out of the fire. Hot lecho, prepared at home, pour into sterilized jars, roll up, wrap until cool.

Ingredients:

3 kg bell pepper
1 kg tomatoes
1 kg tsibula
50-70 g for an hour
20 g fresh hot pepper
30 ml rosemary oil
30 ml 9% otstu
150 g cucru
60 g salt

Cooking method:

Scald the tomatoes, peel the skins. You can see the bitterness of the hot pepper. Pass the tomatoes, hot peppers and cibul through a meat grinder, simmer over low heat for 15-20 minutes. Peel the bell pepper from the flesh and stem, cut into large slices, and add to boiling tomato paste. Add details chasnik, tsukor, salt, olia, otset, simmer on pomirnym fire for 20-30 minutes, sometimes stirring. Pour hot leche into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2.5 kg tomatoes
1 kg bell pepper
100 -150 g tsibuli
30 g for a chasnik
50 ml lemon juice
50 -70 g cucru
30 – 40 g salt
2 bay leaves
chalked red and stocked pepper with relish

Cooking method:

To prepare this homemade leche, you need to chop the tomatoes, simmer under a lid until soft, then rub through a sieve and boil the parts over low heat. Peel the bell pepper from the stem and flesh, cut into slices. Cut the cibul into thin slices. Add the zucchini and pepper to the tomato, add salt, zuccor and spices, simmer under the lid for 10-15 minutes. Add lemon juice through a saucepan, bring the sumish to a boil and remove from heat. Pour hot leche into sterilized jars, roll up, turn over and wrap until cool.

Marvel at the photos before the treatment recipes, point them out more:

Licho with cybula.

Ingredients:

1 kg tomatoes
1 kg bell pepper
500 g tsibul
15 g for a chasnik
70 ml rosemary oil
20 ml 9% otstu
30 g salt
50 g cucru
1 bay leaf
black and stocked peppercorns to relish

Cooking method:

Cut the pepper into strips, and cut the tsibul into slices. Use a meat grinder or blender for the tomatoes. Combine all the vegetables, add spices, salt, zukor, olive oil and place on medium heat. Bring to a boil, change the heat and simmer under the lid for 30-40 minutes. Pour in the mixture, stir, remove from | I'll smell it. Hot homemade leche, prepared for the winter, needs to be poured into sterilized jars, rolled up, and wrapped until cool.

Lecho made from fresh pepper without tomato.

Ingredients:

1 kg bell pepper
20 g cucru
20 g salt
20 ml rosemary oil
20 ml 9% otstu
meleniy black and relished pepper for relish

Cooking method:

Before preparing the leche at home, you need to carefully crush the pepper, peel it, and cut it into strips. Add other ingredients, mix, leave for 1 -1.5 year. Stir occasionally. Then place the pepper in sterilized jars, crushing it with a spoon. Pour over the marinade you saw. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l for 15-20 minutes. Roll up, turn over and wrap until covered.

Ingredients:

2.5 kg tomatoes
1.5 kg bell pepper
1 kg carrots
100 ml rosemary oil
50 g cucru
50 g salt
an hour of relish

Cooking method:

For this simple recipe for winter treatment, you need to mince tomatoes and carrots, add olive oil and simmer for 15-20 minutes in the middle. Cut the bell pepper into large strips, add to the tomato paste, add salt, zukor, pass through a chasnik, simmer for 15-20 minutes. Pour hot leche into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2.5 kg tomatoes
1 kg bell pepper
20 - 30 g for an hour
20-30 g salt
100 -150 g cucru
2-3 g of chalked black
hot and hot pepper
bay leaf

Cooking method:

Slice the tomatoes, place in a saucepan, add salt, zuccor, and lightly simmer over low heat. Cut bell pepper into large cubes, add tomato paste to boiling water, simmer for 15 minutes. Add spices, add more spices, simmer for another 20 minutes, sometimes stirring. Vidality bay leaf. Hot lecho, home-cooked, pour into sterilized jars, roll up, turn over and wrap until served.

Ingredients:

2 kg tomatoes
1.5 kg bell pepper
1 kg zucchini
500 g tsibul
150 ml rosemary oil
40 ml 9% otstu
100 g cucru
60 g salt

Cooking method:

First prepare the leche for the winter, you will need to grind the tomatoes using a blender or meat grinder, add olive oil, and bring to a boil. Peel the pepper from the skin and stem, cut into strips. Cut the zucchini into strips like this. Puk nashatkuvati. Place vegetables in boiling tomato, add salt, zukor, simmer for 15 minutes. Pour in the ocet, bring to a boil and remove from the fire. Place hot lecho in sterilized jars. Sterilize jars with a volume of 0.5 l with a length of 15 lengths, 1 l - 20 lengths. Then roll up and cool down.

Here you can admire another set of photos and recipes for winter treatment:

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1.Lecho in Bulgarian style.
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4 kg - tomato, 3 kg - pepper, bottle of peeled - chasnik, 1 tbsp - hot pepper, 2 tbsp - salt, 1 tbsp - cucumber sand, 1 tbsp - olive oil.
Pass the tomatoes, chasnik and hot peppers through a meat grinder.
Add salt, sand and oil. Kip'yatiti 15 hvilin z moment
boiling. Then add chopped pepper. Cook for 20 minutes at the moment of boiling. Place in sterilized jars, roll up and
cover warmly until the wound. Yield 5 - 6 liters (depending on the juice content of the tomatoes)

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2. INDIVIDUALLY SMARTER LECHO!
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It's time to prepare.

LECHO - 3 kg of tomatoes, 1 kg of pepper, 1 kg of carrots, 1 kg of tsibula, 1 bottle of cucumber, 3 tbsp. l. salt, 300 mg olium, 1 tsp. khmeli-suneli, bunch of parsley, 1 tbsp. otstu 9%.

Pass the tomatoes through a meat grinder, place on the stove, and cook for 20 minutes. Pepper, cut the cibul, grate the carrots into a large grater.

Then salt, zukor, butter, vegetables, hops - suneli, parsley are added to the tomatoes and simmered at the moment of boiling for 30 minutes, until finally boiled.

Place in a sterilized jar and cover with lids.

Try the medicine and it will be even more delicious. I took a double portion, and I got the highest yield: 22 jars of 0.5 l.

SHARE YOUR RECIPES IN THE COMMENTS, DON'T HAVE TO ENJOY THEM ALL!))

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3.Lecho with rice for the winter using the classic recipe
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To prepare we need:

Tomatoes – 3 kg;
sweet red pepper – 1 kg;
magpie or other species - 1 kg;
carrots – 1 kg;
rice - 1 tbsp.;
cherry sand - 1 tbsp.;
refined oil – 300g;
ocet stovlovy – 50 ml.;
salt – 1.5 tbsp. spoons.

The fillet is cut into slices, the peppers are cut, and their flesh is removed. After cleaning the pepper, cut it into medium strips. The carrot is cleaned and thirded into a large third.

Tomatoes appear to have white patches at the fruit stem, after which the smell rubs just like a carrot. Tomatoes can be passed through a meat grinder.

Rice must be washed and placed before the vegetables, add refined oil, salt and zuccor, mix everything.

Instead of putting the saucepan back on the fire for 35 minutes, cover it with a lid. What time will be enough to cook the rice? After this, pour ocet into the pan, cover with a lid and simmer for another 5 minutes.

The lecho with rice is placed behind sterilized jars and finished with sterilized lids.

Ready jars need to be wrapped and stored for 24 years.

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4.Lecho with carrots
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Carrots – 1 kg;
Red sweet pepper – 5 kg;
Tomatoes – 5 kg;
Oliya sonyashnikova refined – 200 ml.;
Hot pepper – 1 pod;
Chasnik – 6 cloves;
Ocet 9% – 100 ml.;
Tsukor – 230 g;
Salt – 2 tbsp. l.

This quantity equals 8 liter jars.

Preparation:

1. Wash the tomatoes, cut them large, removing the stem. Use a blender or meat grinder to add puree.
2. Wash the carrots, peel the thin top ball and grate them with a large grater.
3. Grind the sweet pepper, remove the core and stems. Cut the yakush into thin slices.
4. Combine tomato puree and carrots in a large saucepan and cook for 20 pieces. Add sweet pepper and cook for 20 minutes.
5. Add oil, ocet, salt, zukor, additional hot pepper and chasnik. Stir and cook 10 quilins.
6. Place into sterile jars. Shut it up. Wrap up in a woolen carpet on the doba, until the end of the day.

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5.Gruzinsky lecho
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For preparation you will need:

Tomatoes – 3 kg;
bell pepper – 3 kg;
carrots – 1.5 kg;
cybul ripchasta - 1.5 kg;
tsukor – 200 g;
ocet – 100 g;
Oliya sonyashnikova – 50 g;
salt for relish.

Preparation:

1. Mash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes to a puree-like mass.
2. Pour the masa into a large saucepan, place on the stove and bring to a boil.
3. Peel the carrots and tsibul, wash them and dry them. Grate the carrots finely, cut the cibul into slices, slices or cubes.
4. Add carrots and zibule in boiling tomato puree, stir and stir occasionally, cook over low heat for 40 minutes.
5. Mash the bell pepper, peel the stems and the bottom. Cut the skin of the sheep into 4-6 pieces (depending on the size of the peppers).
6. 10-15 minutes before it’s ready, place bell pepper in a saucepan with boiling vegetables, add otset, zukor, olive oil and salt for relish. Mix the lecho well.
7. Spread the hot vegetable oil into previously prepared (sterilized) jars, cover with lids and roll up.
8. Turn the jars upside down, wrap them well and set aside until completely cooled.

You can preserve preserved jars in the refrigerator, along with peas and vegetables.

Georgian lecho can be served as a stand-alone appetizer or as a wonderful addition to rare meat herbs, boiled potatoes, and porridge. This creamy leche can be used for preparing soups and gravy.

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6.Kabachkovo lecho with a chasnik 💣
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For preparation you will need:

Zucchini – 2 kg;
sweet pepper – 1 kg;
chasnik – 15 cloves;
Roslynna Oliya - 1/2 bottle;
tomato paste – 400 gr.;
black pepper – 5-6 peas;
laurel leaves - 5-6 pcs.;
9% ocet - 1/2 bottle;
tsukor – 2/3 bottles;
salt - 1 tbsp. spoons.

Preparation:

1. Clean the zucchini, remove the skin and skin, and cut into cubes.
2. Sweet pepper, remove the flesh, cut into strips.
3. Place zucchini and pepper in a saucepan. Add salt, zukor, olive oil, tomato paste and a little water (1-2 bottles).
4. Gashimo 40 hvilin. Finally, add chasnik, black pepper, bay leaf and ocet.
5. Hot leche is packaged in sterilized jars, ready for storage.

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7. Life without water and otstu
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For preparation you will need:

Chervoni tomati – 3 kg;
bell pepper – 1.5 kg;
clock - 1 head;
hot red pepper - for relish;
tsukor – 3 tbsp. spoons;
salt – 1 tbsp. spoons.

Preparation:

1. Slice the tomatoes, place in a saucepan, add salt, zuccor, hot pepper and put on fire.
2. Once it boils, drain the pepper and cut it into strips.
3. After 30 min. After boiling the mixture, place the cut glass in the bowl, spread it into jars and roll it up.

⚠ All proportions can be varied, depending on the quality of the vegetables (even juicy, dry, what is rich, what is not cooked). For especially vibrant tomatoes, you can first remove the skins and sprinkle them with dill. Or you can replace tomatoes with tomato juice. ⚠

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8. Cure with ogirki and tomato 🍅
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For preparation you will need:

Ogirki – 2.5 kg;
tomatoes – 1.5 kg;
carrots – 3 pcs. great;
bell pepper – 4 pcs.;
gostriya pepper – 2 pcs.;
clock - 1 head;
tsukor – 0.5 bottles;
Oliya sonyashnikova – 0.5 bottles;
salt – 1 tbsp.
est. 9% - 0.5 bottles.

Preparation:

1. All vegetables need to be prepared first: wash and peel.
2. Spin the tomatoes and hot peppers together for an hour on the minced meat.
3. Grate the carrots finely, cut the bell pepper into thin strips.
4. Cut the cucumbers into pi-centimeter rounds.
5. Coat the carrots and bell pepper with a small amount of olive oil.
6. To the tomato paste, add greased carrots with pepper, chopped bell pepper, salt and zuccor, oil, whatever is left out, pour in the cet.
7. Put the sumish on the fire and bring to a boil, remove the foam once it has cooked and cook for 10 minutes.
8. Then put the sliced cucumbers into the tomato paste and mix carefully.
9. Wait until the cucumbers are boiled again and simmer over low heat for another 15 minutes.
10. Ready to treat, lay out dry sterilized jars and roll up with dry, sterile lids.
11. Turn the jars upside down and let the inside cool.

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9. Recipes for lecho with rice for the winter.
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For the first treatment option you will need the following products:
- tomati – 3kg,
- sweet red pepper – 1 kg,
- magpie or other species - 1 kg,
- carrots – 1 kg,
- rice – 1 tbsp.,
- chickpea sand – 1 tbsp.,
- refined oil – 300g.,
- about 9% - ¼ bottle,
- marine salt – 1.5 tbsp. spoons.

It’s better to prepare the products ahead of time, so that everything is at hand. All vegetables need to be taken seriously.

The ripe cibul is cut into slices of approximately 2 mm length.

The peppers are cut, their contents are removed, and they are washed again. After cleaning the pepper, cut it into medium strips.

The carrots are cleaned and coarsely rubbed.

Tomatoes have white patches at the fruit stalk, and rub like carrots. Tomati can be passed through a meat grinder.

After that, all the chopped vegetables are transferred to a saucepan, mixed and placed on medium heat. When the vegetables are boiling, cover the saucepan with a lid, change the heat and add 20 more hulls.

Rice must be washed and placed before the vegetables, as well as refined oil, salt and zuccor, mix everything.

Instead of placing the saucepan again on a deep fire for 35 pieces of dishes, you need to cover it with a lid. What time will be enough to cook the rice? After this, pour ocet into the pan, cover with a lid and simmer for another 5 minutes.

Now you need to sterilize the jars. They need to be removed immediately, then the smell will fade away in a water bath. It is better to prepare jars in advance. The lecho with rice is poured into jars and ends up with crumbs that need to be boiled.

Ready jars need to be wrapped in, for example, a blanket and will be lost for 24 years.

Licho with pepper and rice for the winter

For another option you will need exactly the same products:

Tomati - he also has a lot of bones,
- sweet red pepper - 0.5 kg.
- white tsibula – 0.5 kg.
- carrots – 0.5 kg.
- rice - bottle,
- the sea is full of relish,
- refined oil - 1 and ½ bottles,
- chalking peppers for relish,
- tsukor - bottle,

This recipe is modified from the previous one by preparing the rice. Rice for salad can be long-lasting, steamed, or round.

To prepare the cob, you need to boil water and soak the rice in cold water at least 3 times. Then the wine is drizzled into a ladle, filled with dill, mixed and covered with a lid. Better rice, wrap it up and warm it up.

For this recipe, top-type tomatoes are ideal because they have a meaty smell. The tomatoes need to be washed and scalded with dill so that the skin can be easily removed. Next, cut into small pieces, place in a food processor and grind. Remove the puree, place it in a saucepan and cook for about a year over low heat.

For this recipe, it is better to use white fish, which must be cleaned, washed and cut into slices. Carrots, as in the previous recipe, are mixed and coarsely grated. Do it with pepper just like the first option.

All the chopped vegetables are placed in a saucepan, the tomatoes are boiled and left to simmer.

Now let's turn to the rice. You need to rinse it and add it to the vegetables, and also add the vegetable oil, zukor, salt and chalk pepper, so that the remaining ingredient is removed, it is better to grind it yourself, rather than buy it in a store, so Whoa, the taste will be even more beautiful. The entire pot is extinguished with another 5 khvilins.

When the medicine is ready, you need to put it in sterilized jars before it looks hot. After this, roll up the jar with some boiled crusts and roll it into a warm carpet.

These recipes are no longer the same, but they have different flavors. My family would rather have another option, since there is no father there.
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10.Lecho
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A recipe for twisting fates. I eat 2 portions of the shortbread and it never comes back. Licorice is great, especially for children!

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Ingredients:
3 kg tomato
1.5 bottles of cucru
1 bottle of rosemary oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons otstu 9%
3 kg sweet pepper

1) put the tomatoes through a meat grinder, set to boil, adding zukor, olive oil, black pepper, salt, bay leaf, citrus.
2) boil for 30 minutes, then add chopped pepper
3) boil for 5-10 minutes
4) put in jars, turn over, wrap until completely dry
I always take jars with a screw cap, sterilize them in the oven (I put them in cold so they don’t burst and sterilize them for 30 minutes). The crusts can be sterilized simply by boiling for 2-3 minutes.
You can save lecho without refrigeration all winter.
The treatment can be taken as soon as it is available.
Delicious!