Recipe for lecho from green tomatoes for the winter. Lecho from green tomatoes Lecho from green tomatoes without carrots

In general, lecho is a dish of Hungarian, and not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. “Culinary Eden” has prepared for you the most delicious lecho recipes - from well-known to unusual ones. Have you decided to prepare lecho for the winter? Then let's get to work!

Ingredients:
1.4 kg green sweet pepper,
600 g tomatoes,
2 onions,
80 g pork fat,
50 smoked bacon,
5 g paprika,
salt to taste.

Preparation:
Peel the green pepper pods and cut lengthwise into 8 pieces. Place the tomatoes in boiling water for a few seconds, then in ice water, peel them and cut into quarters. Cut the onion into half rings. Put the fat in a saucepan and fry the bacon, cut into small cubes, until transparent, add the onion and brown until golden brown. Add paprika, stir and place chopped tomatoes and peppers in the pan. Add salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce heat. Simmer until done.

This is the same recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But this lecho recipe is not very suitable as a preparation for the winter, unless you take a chance and sterilize the jars for half an hour. Among culinary specialists, the most common recipe is Bulgarian lecho and many of its variations.

Bulgarian lecho (without vinegar)

Ingredients:
1 kg sweet pepper,
1 kg tomato puree,
2 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut multi-colored peppers lengthwise into wide strips or squares. Boil fresh tomato puree (passed through a meat grinder or chopped in a blender) by 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring. Roll into sterilized jars.

Ingredients:
4 kg tomatoes,
5 kg pepper,
1 stack Sahara,
2 tbsp. salt,

2 tbsp. 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, place in sterilized jars and seal.

Ingredients:
2 kg pepper,
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp. salt,
3 tbsp. Sahara,
10 cloves,
2-3 pods of hot pepper,
300 g garlic,
10 peas of allspice.

Preparation:
Pass peeled tomatoes through a sieve or grind in a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Place hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg sweet pepper,
500 g carrots,
1 liter of tomato juice,
1 tbsp. salt,
½ glass of sugar,
½ cup vegetable oil,
1 tsp 70% vinegar,
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Place hot into sterilized jars and seal.

Ingredients:
2.5 kg tomatoes,
1.5 kg sweet pepper,
1 onion,
30 g garlic,
1 tbsp. salt,
2 tbsp. Sahara,

4-5 bay leaves,
¼ tsp. ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Press through a sieve to remove seeds. Cut the pepper into strips, the onion into half rings, add everything to the tomato puree. Add salt, sugar, pepper, bay leaf and simmer covered until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, and roll up. Wrap until cool.

Ingredients:
3 kg sweet pepper,
3 kg onions,
4 kg tomatoes,
1 tbsp. paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut the onion into half rings, the pepper into wide strips. Remove the skin from the tomato and cut into slices. Sauté the onion in olive oil until translucent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce heat to low, add salt, add hot pepper and simmer covered for another 10 minutes. Place into jars and roll up.

Lecho (without vinegar)

Ingredients:
1 kg of tomatoes,
1 kg pepper,
2 tbsp. vegetable oil,
1 tbsp. salt.

Preparation:
Remove skin from tomatoes and chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Add salt, boil for another 5 minutes, place in sterilized jars and roll up.

Ingredients:
3 kg tomatoes,
3 kg red and 1 kg green pepper,
1 glass of vegetable oil,
½ cup 9% vinegar,
2 tbsp. salt,
2-4 tbsp. Sahara.

Preparation:
Grind the skinless tomatoes into a puree, mix with chopped pepper and spices, cook for 30 minutes from the moment of boiling. Place in sterilized jars and seal.

Ingredients:
6 kg tomatoes,
5 kg green bell pepper,
500 g carrots,
1 head of garlic,
2-3 tbsp. salt,
75 ml 9% vinegar,
200 g sugar,
125 ml vegetable oil,
1 pod of hot red pepper,
parsley and celery - to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot peppers, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Add bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, add vinegar. Place hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg red sweet pepper,
3 liters of tomato juice,
1 kg carrots,
1-2 pods of hot pepper,
1 stack Sahara,
100-150 g 9% vinegar,
200 g vegetable oil,
3.5 tbsp. salt,
100-150 g garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Place everything except the garlic and herbs in layers in a saucepan, pour in tomato juice, and cook for 20 minutes from the moment it boils. Then add chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Lecho is prepared not only from sweet peppers; resourceful cooks have come up with many recipes for lecho from other vegetables. We offer you several interesting recipes.

Ingredients:
2 kg zucchini,
1 kg sweet pepper,
400 g tomato paste,
1 glass of water,
150 g sugar,
300 g vegetable oil,
1 tbsp. salt,
½ tsp. ground red pepper,
70 g 9% vinegar.

Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Place chopped zucchini and pepper into the boiling marinade and simmer for 30 minutes. 10 minutes before the end of cooking, add vinegar. Roll up and wrap until cool.

Spicy zucchini lecho

Ingredients:
3 kg zucchini,
100 g garlic,
6 sweet peppers,
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp. salt,
1 cup 9% vinegar,
1 cup of sugar.

Preparation:
Mince garlic, sweet and bitter peppers, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Add zucchini to the tomato mixture and cook for another 20 minutes. Place hot into sterilized jars and seal.

Lecho from overripe cucumbers

Ingredients:
5 kg cucumbers,
2.5 kg tomatoes,
1 kg sweet pepper,
200 g sugar,
200 g 6% vinegar,
300 g butter,
3 tbsp. salt,
1 head of garlic.

Preparation:
Grind the tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers; if they are too hard, cut into slices and place in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Place in sterilized jars and seal.

Cucumber lecho

Ingredients:
3 kg cucumbers,
1 kg of onion,
1 stack Sahara,
1 tbsp. salt,
½ cup vegetable oil,
½ glass of water,
500 g tomato paste,
black or red ground pepper - to taste,
100 g 9% vinegar.

Preparation:
Mix all ingredients except cucumbers and simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Place hot in sterilized jars and roll up.

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplants,
2 tbsp. salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Add the peppers cut into large cubes, unpeeled eggplant into cubes, bring to a boil, cook for 25-30 minutes, place hot in sterilized jars, and roll up.
Good luck preparing your lecho for the winter!

Larisa Shuftaykina

I would like to offer you another delicious preparation made from green tomatoes - this is lecho. Many are accustomed to the fact that lecho is made from peppers and tomatoes, but in modern cooking, the options for lecho have expanded significantly. Lecho made from green tomatoes is very tasty and your family will definitely like it. It can be served with meat dishes or any side dish.

To prepare lecho from green tomatoes for the winter, prepare all the products according to the list. From the specified amount you will get 1.6 liters of lecho.

Wash green tomatoes and cut into large slices.

Cut the onion into half rings and the pepper into slices.

Grate the carrots on a coarse grater.

Pour sunflower oil into the bottom of the pan and place the prepared vegetables. Pour tomato sauce on top, cover the pan with a lid and cook for 1.5 hours. During this time, stir the lecho a couple of times.

After a while, taste the lecho, add salt and pepper, add sugar and cook for another 10 minutes. Pour in vinegar and stir.

Place hot lecho into dry sterile jars and immediately roll up. Turn the jars over onto the lid and wrap them in a warm blanket. You can store delicious lecho made from green tomatoes in a city apartment.

If you have a summer house and you plant tomatoes on it, then in the autumn you are faced with the problem that not all vegetables have time to ripen, especially if you plant them later than expected. The easiest way to deal with this problem is to make lecho from unripe tomatoes for the winter. It tastes simply excellent and can be served as a salad. It goes well with absolutely any side dishes.

Making lecho from green tomatoes is quite simple. For example, you don’t even need to sterilize jars of this delicacy; they last well all winter and the lids on them never swell. In addition to green tomatoes, onions, carrots and bell peppers are also added to this salad. These vegetables combine perfectly with each other, you can even say that they complement each other. In this recipe, vegetables can be baked in the oven, or they can be stewed in a frying pan with large, high sides.

Ingredients:

• green tomatoes – 500 grams;
• bell pepper – 250 grams;
• onion – 1 piece;
• carrots – 1 piece;
• salt – ½ teaspoon;
• spicy tomato paste or sauce – 1-1.5 tablespoons;
• odorless vegetable oil – 50-70 milliliters.

How to cook delicious lecho from green tomatoes

Wash the prepared green tomatoes. After that, cut them into slices, making sure to cut out the edge of the tomato where the stem is. Rinse the bell peppers under running water. Now cut it in half first and remove the seeds. Rinse again with water and then cut the vegetable into pieces.

Peel the onion and cut it on a cutting board. Peel the carrots and grate them on any grater or chop them very finely.

Now place all the prepared vegetables in the frying pan, and be sure to pour vegetable oil into it.

Simmer the vegetables over low heat for literally 2-3 minutes, then add tomato paste to them. Now cover the pan with a lid and simmer the vegetables for another 30 minutes.

Place the finished green tomato lecho into jars and immediately seal them with lids.

This popular August preparation definitely deserves your attention. Green pepper lecho for the winter, the recipe for which is presented on our website, takes only 45 minutes to prepare. The snack is not only “alive”, but also healthy. The vitamin composition of the dish is preserved intact, apart from a small error during cooking.

Products are taken according to the list, but the main emphasis is on green bell peppers. It will be needed most of all. Tomatoes and onions - a little less, and chili peppers and carrots - just a little. Also aromatic sunflower oil, salt, sugar and vinegar.

Washed tomatoes without the middle, but with the peel, are put through a meat grinder. The resulting tomato puree is poured into a saucepan with a thick bottom.

Pure green peppers are cleared of seeds and stalks and cut into wide strips.

They will join the twisted tomatoes. Chopped chili peppers also go there.

The pan is placed on the stove and, with gentle stirring, is brought to a boil. The tomato foam is removed. Aromatic sunflower oil is added.

After boiling for 10 minutes, a little grated carrots and onions are added to the lecho. Everything is mixed, seasoned with salt and sugar.

When hot, it is poured into sterile half-liter jars and closed with a key. The closed cans are transferred to the blanket with the lids down and wrapped well. Green pepper lecho is ready for the winter.

Jars of green pepper lecho are best stored in the cellar.

By preparing green tomatoes for the winter, you can not only replenish your supplies with an excellent appetizing snack, but also find a worthy use for unripe fruits. The variety of different versions will allow everyone to find an acceptable option for themselves.

What to make from green tomatoes for the winter?

Cooked green tomatoes for the winter, the recipes for which are accessible and not particularly fancy, will be an excellent piquant and original addition to any table. Fruits that do not have time to ripen can be deliciously utilized in the form of delicious salads, caviar, lecho or other snacks.

1. Green tomatoes are ideally combined with other vegetables, garlic, and spicy spices, acquiring a special taste and amazing aroma.
2. The fruits can be cut, supplemented with other ingredients, stewed and served as a salad or lecho.
3. An appetizer of green tomatoes for the winter, prepared in the form of stuffed fruits, will surprise even picky eaters.
4. Unripe tomatoes are also good when pickled or pickled with spices and spicy additives.

Recipe for green tomatoes with garlic for the winter

Delicious green tomatoes prepared for the winter with garlic will be an excellent addition to boiled potatoes and meat dishes. Both the tomato slices and the gravy are delicious, acquiring a special taste and aroma within a week after canning. The amount of hot pepper can be reduced by reducing the spiciness of the snack.

Ingredients:

• green tomatoes – 2.5 kg;
• garlic – 1 head;
• red bell pepper – 2 pcs.;
• hot pepper – 1 pc.;
• parsley – 1 bunch;
• salt – 60 g;
• sugar – 125 g;
• vinegar – 100 ml.

Preparation

1. Cut the tomatoes into slices, grind the peppers, herbs and garlic in a blender.
2. Mix vegetables and place in jars.
3. A marinade is prepared from the remaining ingredients and poured into jars.
4. Sterilize the workpiece for 20 minutes.
5. Green tomatoes are capped and wrapped for the winter.

Green tomato caviar for the winter - recipes

Another effective way to accommodate unripe tomatoes is to prepare tasty and appetizing caviar. If desired, you can replace the paste with a portion of sauce or ketchup, and adjust the proposed set of spices according to your preferences. You can grind vegetables not only in a blender or food processor, but also in a meat grinder.

Ingredients:

• green tomatoes – 1 kg;
• garlic – 2 heads;
• onions and carrots – 0.5 kg each;
• tomato paste and vinegar - 2 tbsp each. spoons;
• ground paprika and black pepper – 1.5 teaspoons each;
• salt – 1 tbsp. spoon;
• sugar – 4 tbsp. spoons;
• oil – 100 ml.

Preparation

1. Chop the tomatoes and boil for 15 minutes.
2. Process the onions and carrots with a blender and simmer the mixture for another 10 minutes.
3. Add the remaining ingredients.
4. Pour in vinegar and boil the mixture for 5 minutes.
5. Green tomato caviar, sealed in sterile jars for the winter, is insulated until it cools.

Green tomatoes for the winter in Georgian style

Cooked green stuffed tomatoes for the winter will effectively complement any menu. Thanks to the savory filling and spices used, the appetizer acquires a Georgian flavor and will delight lovers of spicy foods. You can replace the cilantro with parsley or use a mixture with basil.

Ingredients:

• green tomatoes – 1 kg;
• garlic – 2 heads;
• cilantro – 1 bunch;
• hot pepper – 2 pcs.;
• water – 700 ml;
• salt – 30 g;
• sugar – 50 g;
• vinegar – 50 ml.

Preparation

1. Tomatoes are cut in half from the top.
2. The fruits are blanched in boiling water for 20 minutes.
3. Mix chopped herbs, garlic and pepper, fill the tomatoes with it, and place in jars.
4. A marinade is made from water, salt, sugar and vinegar and poured over the tomatoes in a jar.
5. Sterilize the workpiece for 25 minutes.
6. Stuffed green tomatoes are sealed and wrapped for the winter.

Danube salad for the winter with green tomatoes

You can prepare an incredibly delicious one based on the recommendations from the following recipe. The appetizer tastes sweet and sour, moderately spicy, with a slight spiciness. For those who don’t like the sterilization method, you can boil the mass for 30 minutes, pour it into sterile jars and wrap it warmly until it cools.

Ingredients:

• green tomatoes – 3 kg;
• carrots and onions – 1.5 kg each;
• butter, sugar and vinegar - 300 g each;
• hot pepper – 2 pcs.;
• salt – 100 g;
• laurel and peppercorns - to taste.

Preparation

1. Chop the tomatoes, grind the onions and carrots.
2. Mix the vegetables with the marinade ingredients and leave for 3 hours.
3. Place the mixture in dry jars, cover with lids and sterilize for 25-30 minutes.
4. Green tomatoes are sealed in a salad for the winter and wrapped.

Green tomato lecho for the winter - recipe

Fans of preparations involving bell peppers will be happy to cook for the winter and appreciate the best aspects of the technology proposed below. For spiciness, you can add finely chopped hot pepper or use tomato sauce seasoned with ground chili.

Ingredients:

• green tomatoes – 3 kg;
• bell peppers, carrots and onions – 1.5 kg each;
• tomato sauce – 1 l;
• oil – 0.5 l;
• bay and peppercorns - to taste;
• salt - to taste.

Preparation

1. Heat the oil in a saucepan, add grated carrots and onions.
2. Next, put the tomatoes cut into slices into the bowl and pour in the sauce.
3. Simmer the ingredients for 1 hour, add pepper, salt to taste and seasonings.
4. After 30 minutes of stewing, put the lecho into jars, seal and wrap.

Adjika from green tomatoes for the winter - recipe

Cooked adjika from green tomatoes for the winter is far from the classic version in terms of characteristics, but the taste is not inferior to the original. Any side dish or meat dish with such an addition will acquire novelty, piquancy and become more appetizing. The delicate texture of the snack can be obtained by processing the stewed mass with a blender.

Ingredients:

• green tomatoes – 2 kg;
• bell pepper – 0.5 kg;
• garlic – 1 head;
• hot pepper – 2-3 pods;
• vinegar and oil - 2 tbsp each. spoons;
• oil – 0.5 l;
• khmeli-suneli - to taste;
• salt - ¼ cup or to taste.

Preparation

1. Tomatoes and peppers are ground in a meat grinder and boiled for 1 hour.
2. Add garlic, seasoning, salt, oil, vinegar, cook the appetizer for 30 minutes.
3. The snack is packaged in sterile jars, sealed, and wrapped.

Recipe for green tomatoes for the winter in Armenian

An excellent snack without long cooking, sterilization and seaming can be prepared according to the following recipe. Green tomatoes in Armenian style are pickled in an enamel or glass container for the winter. Tomatoes are stuffed with a spicy mixture of garlic, parsley, dill and basil, and finely chopped hot pepper.

Ingredients:

• green tomatoes – 1.5 kg;
• hot pepper – 2 pods;
• garlic – 1-2 heads;
• parsley, dill and basil - 0.5 bunch each;
• water – 2.5 l;
• laurel – 2 pcs.;
• salt – 0.5 cups.

Preparation

1. Tomatoes are cut on top and blanched in boiling water for 15 minutes.
2. The preparations are filled with a mixture of herbs, garlic and pepper, and placed in a container.
3. A brine is prepared from water, salt and laurel, boil the mixture for 2 minutes, cool, pour it over the tomatoes, and press down with a weight.
4. Move salted green tomatoes to the cold for 2 weeks for the winter.

Pickled green tomatoes for the winter

If desired, you can make stuffed ones for the winter in jars. To do this, the fruits are filled with a mixture of grated carrots, garlic, hot peppers and herbs, supplemented with salt, water and left to ferment in the cold. If desired, currant, cherry, horseradish, and spice leaves can be placed at the bottom of each vessel.

Ingredients:

• green tomatoes – 2 kg;
• hot peppers and carrots – 0.5 pcs.;
• garlic – 1 head;
• greens - to taste;
• water – 2.5 l;
• salt – 100 g.

Preparation

1. Tomatoes, cut on top, are stuffed with a spicy mix of carrots, peppers, garlic and herbs.
2. Place the fruits in jars, add salt and fill with cold water.
3. Place covered nylon containers in the cold for 2 weeks.

Korean green tomatoes for the winter

In this case, they are prepared for the winter with horseradish and Korean seasoning, which gives the appetizer a characteristic oriental taste, sharpness and piquancy. Finely chopped horseradish root is ground in a blender or meat grinder, collecting the crushed mass in a bag tied around the outlet.

Ingredients:

• green tomatoes – 2.5 kg;
• horseradish root – 1.5-2 pcs.;
• carrots – 1 pc.;
• sweet pepper – 2 pcs.;
• garlic – 2 cloves;
• dill, bay, pepper, Korean seasoning - to taste;
• water – 2.5 l;
• salt – 75 g;
• sugar – 1 glass;
• vinegar – 75 ml.

Preparation

1. Cut the tomatoes crosswise from the top until halfway through.
2. Chop carrots, bell peppers, garlic and horseradish root, mix and add seasoning.
3. Fill the tomatoes with the mixture and place them in jars with herbs and garlic.
4. Boil the marinade with water, salt, sugar and vinegar, pour it over the contents of the containers, and sterilize for 5-10 minutes.
5. The green ones are corked and wrapped.

Cucumbers with green tomatoes for the winter

The following recipe for green tomatoes for the winter without sterilization will give you the opportunity to evaluate the combination of tomatoes and cucumbers. You can diversify the green palette by adding some carrots, red bell peppers or a mug of chili to the jars. The proportions of vegetables can be changed according to availability or desire.

Ingredients:

• green tomatoes – 4 pcs.;
• cucumbers – 1.5 kg;
• carrots – 50-100 g;
• sweet and hot pepper - to taste;
• garlic – 2-3 cloves;
• allspice, mustard seeds, cloves, laurel - to taste;
• water – 2.5 l;
• salt – 1.5 tbsp. spoons;
• sugar – 3.5 tbsp. spoons;
• vinegar 70% – 1.5 teaspoons;
• purified water – 1.5 l.

Preparation

1. Spices, peppers, carrots, tomatoes and cucumbers are placed in jars.
2. Pour boiling water over the contents of the vessels for 20 minutes.
3. Drain the water, add salt and sugar, boil it, and pour it back into the container with the workpiece.
4. Tomatoes and cucumbers are sealed and wrapped.

Green tomatoes with mustard for the winter

Canning green tomatoes for the winter is often done with dry mustard, which not only gives the preparation a special taste, pungency and piquancy, but is also a natural preservative for tomatoes. In this case, vinegar is not added, which will be especially appreciated by those for whom the use of the additive is contraindicated.