Lecho from tomatoes and peppers without vinegar. Velvet lecho without vinegar and oil

I think that most people love lecho. There are also a great many recipes for this popular dish. With onions, with carrots, with pasta or fresh tomatoes, with oil, with vinegar, more or less sweet, with the addition of zucchini or eggplant, you can’t list everything. My version is very simple, not even the simplest. No oil, no vinegar, no tedious sterilization. I highly recommend making this option! If you do not preserve lecho for the winter, then prepare it to eat right away, because it is very tasty, aromatic and healthy.

This treatment can be given to children without any problems. And how it will decorate your table in winter!

(I weigh peppers peeled, tomatoes unpeeled (with stalks)

Necessary:

• Tomatoes – 3 kg
• Bell pepper – 2 kg
• Sazar - 1 cup. (200 ml) or less if you don’t really like sweet lecho
• Salt - 2 tbsp. (I use small ones, adjust to taste)
• Garlic - 4-5 cloves

(Yield: 8-9 0.5 liter cans (depending on the degree of boiling of the tomato.)

Preparation:

Wash tomatoes and peppers.

Remove the seeds from the pepper and rinse again to remove all the seeds.

Grind the tomatoes in a meat grinder, food processor or blender.

A food processor and blender are preferable.

Pour the tomato mass into the pan, taking into account that there should be room for the pepper. We put everything on fire.

Add salt and sugar.

Bring the tomato puree to a boil while stirring. You can simply put the pepper in boiling puree, or you can boil the puree longer if you like a thicker sauce in your lecho. Approximately 20-30 minutes with the lid open. The time also depends on the width of the pan; the wider, the faster it boils.

Well, the longer you cook, the thicker it becomes, but don’t get carried away.

While the sauce is boiling and cooking, chop the pepper.

Cut as you see fit.

Stripes along or across, the size is also to your liking.

I cut it so that it fits comfortably on the fork when eating :)

Place the pepper in the boiling tomato puree.

At first, all the pepper will not be immersed in the liquid, that’s okay, then everything will settle.

Cooking lecho 30-40 minutes at a gentle simmer, stirring occasionally.

About 10 minutes before the end, add chopped garlic.

Jars and lids must be sterilized beforehand.

We will roll the lecho using the hot packaging method.

Place the boiling lecho into jars and immediately close with sterile lids.

We turn the jars over to check the quality of the closure, that is, the filled jars do not need to be further sterilized.

Cover the jars, for example, with a blanket, for a few more hours to cool slowly.

If you have thoroughly washed and sterilized the jars and lids, then the lecho is perfectly stored, the jars do not explode, since the preparation contains tomatoes.

Store the lecho at room temperature.

Dear readers! The end of summer - the beginning of autumn is usually the hottest time for housewives. The harvest of cucumbers, tomatoes, zucchini, peppers and other vegetables is encouraging. Today I suggest you prepare lecho without vinegar for the winter. Recipes often use vinegar as a preservative. But not everyone likes the sourness of vinegar. And tomatoes have their own sourness, which is usually enough. Believe me, I have been making lecho using these recipes for more than one year. Lecho turns out delicious and does not spoil even after two years of storage. I suggest you try to cook them too.

Required Products:

• Tomatoes – 3 kg,
• Sweet bell peppers – 7-10 pieces,
• Garlic cloves from 1-2 heads,
• Granulated sugar - 1 cup,
• Salt – 1 tbsp. l.

Preparation:

During the preparation of lecho, prepare sterile jars and lids. You can sterilize them over steam over a kettle, in the oven, or in the microwave. It is better to boil the lids in water for 3-5 minutes. Cover sterile jars with boiled lids.

Let's proceed directly to preparing our preparation.

• We thoroughly wash the vegetables, cut the tomatoes into pieces, remove the seeds from the peppers and cut them into slices, peel the garlic and chop it finely.
• Place half the tomatoes, all the peppers, and garlic into a saucepan or small bowl and place over medium heat. Bring to a boil and simmer for 10 minutes.
• Then add the remaining tomatoes, salt, sugar and boil for another 30 minutes.
• While hot, put the lecho into the jars, close the lids, immediately roll them up, turn the jars over to check for leaks when rolling them up.

The blanks can be wrapped on top with something warm. I don’t wrap them, but simply leave them on the table until they cool completely, and then put them away underground.

Lecho - recipe No. 2

Required Products:

• 3 kg tomato,
• 1.5 kg carrots,
• 1 kg bell pepper,
• 250 ml vegetable oil,
• 0.5 liters of tomato sauce,
• 200 g granulated sugar,
• 50 g salt.

Don't forget to prepare sterile jars as written in the previous recipe.

Preparation:

Wash all vegetables under running water. Cut the tomatoes into pieces. Peel the bell peppers from seeds and cut them into pieces or slices. Grate the carrots on a coarse grater.

Place the prepared vegetables in a large saucepan, put on the fire and cook from the point of boiling for 45 minutes.

Place in sterile jars and pasteurize half-liter jars for 10 minutes, 700-gram jars for 15 minutes. Then immediately roll up, turn over the jars and leave until completely cool.

Recipe No. 3

Watch another recipe for making lecho without vinegar and vegetable oil in this video.

The prepared lecho turns out very tasty. It will be a great addition to hot potatoes or a dressing for borscht. This lecho will appeal to all your household and you will want to use these recipes more than once.

This pepper appetizer known throughout the world, and it became so when the recipe went beyond the borders of its native country - Hungary. Pepper in tomato, which centuries later retained the short and sonorous name “lecho,” was initially considered a full-fledged second course. Now it is known both as a side dish, and as a preparation, and as a light snack.

In Hungary itself, the recipe has changed so much that meat (for example, sausages) is now often added to the dish, and in Russia this is the best way to preserve peppers for the winter.

This recipe does not require the addition of oil or vinegar - an exceptionally healthy product! Editorial "With taste" invites you to cook simple treatment.

Ingredients

Preparation

1. 1 Chop the peppers in a way convenient for you (pieces, strips, circles), cut the tomatoes.
2. 2 Place the tomato sauce on the fire and bring to a boil. Add cloves, salt, sugar, pepper, coriander, basil and herbs, cook for a few minutes.
3. 3 Add peppers and tomatoes, bring the mixture to a boil and cook for 5 minutes. Ready!

This lecho recipe much easier and faster than usual. Peppers can be served as a fresh side dish, or they can be distributed into jars, sterilized (30 minutes in boiling water and swirled) and stored for a long time (no worse than lecho with vinegar and oil). Spices are usually added to taste. It all depends on whether you like sweet and sour lecho or spicy and salty. Save this recipe and share with us your own experience of preparing a Hungarian dish!

Step 1: Prepare ingredients.

Rinse tomatoes and bell peppers thoroughly with cold water. Remove the stems from the tomatoes. This can be done with a small knife, in a circular motion at the “tail of the tomato”.
Sweet peppers need trim seed pods. This can be done by cutting the vegetable in half or cutting off the stem to remove the seed core.
The garlic needs to be peeled and also washed thoroughly in water. Cut in small pieces. Chop half the tomato finely, the other half coarsely. The pepper can be cut as you like, either into rings or strips.

Step 2: Cook lecho without vinegar.

Place some finely chopped tomatoes and peppers in a large saucepan, cook for 10 minutes, then put in coarsely chopped tomatoes, table salt and sugar, then a mixture of peppers. Cook for some more time thirty minutes.
Banks before rolling sterilize in the oven, along with them and the lids. Pour hot lecho into jars and roll up. We turn it over and wrap it with a blanket or something else that we found at hand. Let cool to room temperature. Then you can send it to the basement or to a cool place in the apartment. From this amount of ingredients you will get 7 jars of lecho, half a liter each.

Step 3: Serve Belorusskoe lecho without vinegar.

It can be consumed in its pure form or added to borscht or when preparing cabbage rolls. Lecho can also serve as a fragrant salad in winter if you add a little finely chopped onion and vegetable oil to it. Lecho is used very often as a side dish for meat or fish dishes. And with alcoholic drinks, this is, among other things, a mind-blowing snack. Enjoy your meal!

This lecho has one undeniable advantage: it requires only two ingredients and does not require water or vinegar. Everything is prepared very simply and wonderfully. This treatment can be given even to small children and people suffering from diseases of the gastrointestinal tract.

You can also sterilize jars and lids with steam. To do this, some housewives use a double boiler or a large pan of boiling water, onto which a suitable size mesh or iron sieve is installed, after which we place the jars upside down on the entire structure. The time of such sterilization is equal to 15 minutes.

For short-term storage of such lecho, you can use jars with screw-on lids, which also close the jar quite tightly during hot sealing. I remember that such jars, once forgotten, “survived” until the winter, but nothing happened to the lecho itself!

Not everyone likes spicy snacks with a sour taste. To prepare lecho without vinegar, you can use one of the recipes below. We offer two options.

without vinegar

For this workpiece you will need the following products:

• sweet pepper (preferably multi-colored) - 5 kg;
• red tomatoes - 2.5 kg;
• ripe carrots - 1 kg;
• onions - 1 kg;
• table salt - 2 tbsp. l.;
• granulated sugar - 9 tbsp. l.;
• vegetable oil (sunflower) - 300 ml.

Step-by-step technology for preparing lecho without vinegar

Winter treatment without vinegar

To prepare you will need ingredients:

• about 3 kg of fresh ripe tomatoes;
• a head of fresh garlic;
• a glass (about 200 g) of sugar;
• a large spoon of salt.

Cooking technology

Wash and cut the tomatoes into pieces of any shape. Remove the stem and seeds from the pepper and cut the vegetable into thin strips. Garlic can be cut into 2-3 parts or simply chopped with a knife. Place the ingredients in a cooking pan, stir, and place over medium heat. Cook for 10 minutes after the mixture boils. Then add sugar and salt. Simmer the vegetables for about half an hour. Pack the lecho into jars, seal with sterilized lids and place under a blanket to cool. A delicious snack without vinegar is ready. Bon appetit!