Salad with peppers and carrots for the winter is prepared, as the gentleman’s skin may try to develop. Why? Moreover, it is a wonderful appetizer, and a wonderful side dish for meat, and a dressing for various herbs, and a wonderful benefit to enrich your culinary time, and just a wonderful taste of summer, which is so welcome to relish in the cold season.
The Fatherland classic leche is respected in Ugorshchina - here it is prepared with tsibula, bell pepper and tomatoes - and as this herb has a lot of variations, no one has any kind of recipe, but in Russia it’s the same This grass has seen a lot of changes, turning into conservation and adding with richly nutritious ingredients - mushrooms, sauerkraut, chasnik, apples, eggplants, zucchini and topped with cabbage.
We will tell you how to prepare peppers and carrots for the winter in a variety of ways, which will allow you to enjoy delicious homemade preserves with a minimum of effort and effort. Let us first remember that for preparing the treatment, only clear-cut vegetables will be used, so that they do not leave traces of the soup. So, bell peppers are sweet and have a thin skin, carrots are rotten and have no dark spots on the surface, tomatoes are juicy, soft and fleshy, if not overcooked, and cibul is not too hot . Many of these main ingredients in the recipe can be changed at your discretion, giving you more delicious vegetables. Don’t forget that the main component of the leche is still bell pepper, as well as other ingredients - from the right culinary standards. Vegetables for cooking should be cut into pieces - in this case, the vegetables will not only look beautiful in the pouch, but all the vegetables will cook smoothly when cooked.
The oil for treatment is simply refined, without any odors. As for spices, it’s ideal to complement your treatment with chasnik, cloves, black and hot peppers, basil, oregano, thyme, parsley and cilantro. If you are vikorista greens, add them a few minutes before they are ready. Since all the components for the bath have undergone thermal processing, the bath can be prepared without sterilization. You will need to carefully wash out the jars with lids and sterilize them.
All in all, please appreciate the nuances that allow you to prepare an incredibly tasty and aromatic treat with peppers and carrots for the winter for the joy of all your family and loved ones. The lecho is valued for its versatility, the diversity of savory flavors and the ability to experiment, so try it, get creative, and may your lecho become a real culinary hit! Well, how about more recipes?
Lecho with peppers, carrots and tomatoes
Ingredients:
2 kg bell pepper,
1.5 kg of tomatoes,
600 g tsibuli,
500 g carrots,
1 bottle of cucru,
1/2 bottle of 9% otstu,
3 tablespoons of bitter salt.
Preparation:
Grind the cabbage and tomatoes in a blender or food processor, then add them to a saucepan and cook for 1 year over low heat. Add peeled and cut bell pepper and grated carrots, coated in olive oil. Add olive oil, otset, zukor and salt. Gotuvati lecho 25 hvilin. Afterwards, spread the lecho into the prepared jars and roll up the crusts.
Lecho in Bulgarian
Ingredients:
3 kg of tomatoes,
2 kg bell pepper,
400 g carrots,
4 tablespoons tsukru,
2 tablespoons salt,
2 tablespoons apple otsuta,
5-7 peppercorns,
5-7 black peppercorns,
4 clove buds,
Roslynna Oliya.
Preparation:
Slice and puree the tomatoes using a blender. Place the chopped tomatoes in a saucepan and bring to a boil, then cook 25 chickens over low heat. Lightly coat the grated carrots in oil until soft and add to the tomatoes. Add bell pepper, peeled and cut into rings. Add the spices, vikoryst and mortar, and add to the treatment together with cucumber and sill. After 20 hvilins, pour in the ocet and cook another handful of hvilins. Spread the lecho into sterilized jars and roll up.
Lecho with tomato paste without otstu
Ingredients:
2 kg bell pepper,
1 kg carrots,
1 kg tsibula,
1 liter of tomato paste,
salt, tsukor and spices for relish,
Roslynna Oliya.
Preparation:
Coat the cibul, cut into slices, in a small amount of olive oil until the color becomes clear. In a large frying pan or saucepan, heat the carrots, cut into cubes, until soft, adding olive oil. Combine the cabbage with carrots and add|add| cut bell pepper into small pieces. Mix tomato paste with|iz| 500 ml of boiled water and pour until vegetables. Simmer 20 khvilins, then add salt, zukor and spices for relish. When the medicine is ready, divide it between sterilized jars and screw the lids on.
Lecho with pepper, carrots and kvass
Ingredients:
3.5 kg of tomatoes,
2 kg bell pepper,
500 g dried kvass,
300 g carrots,
1 bottle of cucru,
1 bottle of rosemary oil,
2 tablespoons otstu,
2 tablespoons salt.
Preparation:
Soak the kvasol overnight in cold water, then boil until tender. Lightly grease the grated carrots with a small amount of olive oil. Grind the tomatoes with a blender or meat grinder, pour the puree into a saucepan, add the zukor and cook 20 quilins. Add greased carrots and sliced peppers. Stir and cook another 30 quills, then add kvasol and olive oil. Cook for 10 minutes, add the ocet and remove the pan from the heat. Spread the lecho into jars and roll it up into crusts.
Lecho with zucchini
Ingredients:
1 kg bell pepper,
1 kg of tomatoes,
1 kg zucchini,
500 g carrots,
200 g tsibul,
6-7 cloves per hour,
150 ml rosemary oil,
1 bunch of parsley,
2 tablespoons salt,
1 tablespoon cucru,
1 tablespoon 9% otstu.
Preparation:
Sprinkle the tomatoes with dill, remove the skin and finely chop. Brush the cut into slices and diced carrots in a small amount of olive oil. Add sliced zucchini and sliced peppers. Simmer for about 20 minutes, then add tomatoes, olive oil, finely chopped chasnik, zukor and salt. Variti 30th century. A couple of minutes before it’s ready, add the ocet, diluted in 7 tablespoons of water, and chopped greens. Spread the lecho into jars and roll it up into crusts.
Lecho in multivartsi
Ingredients:
1.5 kg of tomatoes,
800 g bell pepper,
200 g carrots,
3 cibulini,
4-5 cloves per hour,
150 g cucru,
100 ml rosemary oil,
1 tablespoon salt,
1/2 teaspoon tablespoon otstu.
Preparation:
Remove the skin from the tomatoes scalded with dill, chop and trim with a blender or food processor. Place the tomatoes in a multicooker bowl, slice the vegetables and pass through a pressed pan. Add zukor, salt and mix all products. Turn off the extinguishing mode. After 1 year, add value and set the “Add-on” mode. After 10 minutes, you are ready to spread the lecho into sterilized jars and cover with lids.
Thank you, your household and loved ones should appreciate the winter treatment with peppers and carrots prepared according to our recipes, when the time comes to try it. No more preparations for you!
I welcome you to my blog! Have the peppers already ripened and the tomatoes piled up? Super! Extensive selection of products for treatment, both moisture and for.
Getting ready to finish it is easy. All ingredients are available at your summer cottage. If you don’t have any, it doesn’t matter. You can simply go to the nearest supermarket or market and buy the necessary products.
Having already eaten it at once, you can calmly serve it as an appetizer (or sauce) cold. Another option is to heat it up and serve it as a side dish. Or you just wanted to spread it on bread and make a sandwich.
Well, I’ll share with you today’s delicious recipes that will make you lick your fingers! Believe me, all the recipes have been revised and are even more delicious. Take note and cook in your kitchen with satisfaction!
Classic recipe for winter leche with peppers, tomatoes, carrots, and cibul (with otstom)
Have you lost your tomatoes and don’t know what to do with them? Why not prepare a leche with them using sweet peppers and carrots? This is the most confusing recipe. Ale turn over there. It’s just amazing to come out, it’s truly finger-licking good!
Before speaking, since you don’t have enough carrots, you can do without them. It’s all so delicious to go out!
Ingredients:
- bell pepper – 1 kg;
- tomatoes – 2 kg;
- Cybula ripchasta - 350 g;
- carrots – 350 g;
- tsukor – 130 g;
- Roslinna oliya - 150 ml;
- salt – 1 tbsp. l.;
- est. 70% – 1 tbsp. (9% - 100 ml).
You can also add:
- bay leaf – 2 pcs;
- peppercorns – 5 pcs;
Preparation:
1. Cut the tomatoes into 4 pieces and pass them through a meat grinder (or a blender).
2. Place on the stove and add olive oil, zukor, salt, otset and mix. And after boiling, cook for 5 minutes|minutes|.
3. For an hour, grate the carrots into a fine grater; smite the tsibula with sprites; Cut the peeled bell pepper into squares and strips.
4. After 5 minutes, add carrots to the tomato mixture and cook for 15 minutes.
5. After adding chopped pepper and cibula. Stir and cook for 30 quilins.
You just need to boil a little, so adjust the heat.
6. Prepare jars and lids in your own way. For example, you can boil the crusts for 5 minutes. And mash the jars with grub soda and sterilize (0.5 l) over a couple of 5-7 strands.
7. Fill sterile jars with hot water and close with the prepared lids. Roll up.
Do not turn it over and wrap it in a warm cloth until completely dry. And then try your vitvir.
A simple recipe for making leche with tomatoes and peppers - “you will lick your fingers”
As a result, you will experience a wonderfully savory experience without wasting your time at all. Try it and you’ll get the hang of it!
Ingredients:
- 4 large tomatoes (approximately 1 kg);
- bell pepper – 20-30 pcs. (the amount of peeled vegetables is 1.5 kg);
- one large head of cibul (500 g);
- medium-sized carrots – 2-3 pcs. (per 500 g);
- Sonyashnikova oliya – 100 ml.;
- tsukor – 5 tbsp. (100 g);
- salt – 2 tbsp. (50 g);
- vinegar 9% - 40 ml;
This quantity of products yields approximately 3 liter jars of a wonderful spicy leche.
Preparation:
1. Peel the peppers, skin and bottom, cut into cubes or strips. Determine the size for yourself. If it’s more friendly, then the stink is getting ready (and then it’s much stronger).
2. Grate the peeled carrots into the middle third.
3. Cut the cibul into rings or cubes.
4. Scald the tomatoes in hot water until the skin is easily removed. Chop finely peeled tomatoes and throw into a saucepan with 100 ml of olive oil. Cook tomatoes in low heat for 20 minutes in hot juice.
5. Add chopped peppers, zucchini and carrots to boiling tomato mixture. There you will also find the amount of salt, zucchini and vegetable matter. For flavor, you can add a bay leaf, a few peppercorns and some chopped parsley.
6. After boiling, all the vegetable mass must stand on the fire for another 30-40 minutes, until the pepper becomes slightly soft.
7. Pour the boiling lecho into sterile jars and screw on the lids. Turn it over. Sunbathe in a warm carpet and leave until cool. Prepare for satisfaction!
Video about how to prepare lecho with zucchini, pepper, carrots and cibul.
I present to your respects a video recipe for making lecho with zucchini. Especially for lovers of this wonderful vegetable. I'll add it here. And on the weekend I’ll prepare this recipe myself. I'm delighted that everything will be so delicious! Let's try it!)
Ingredients:
- zucchini – 2 kg;
- tsibulya - 500 g;
- carrots – 500 g;
- pepper – 500 g;
- 1 watch head;
- Sonyashnikova Oliya – 1.5 bottles;
- salt – 2 tbsp;
- tsukor – 7 tbsp;
- ocet – 200 ml;
- tomato paste – 300 g;
Recipe for letcho salad for the winter with rice, pepper and tomatoes.
Lecho can be served as a salad. Make the rice more juicy and savory. It’s true, maybe for an amateur. I really like this option. Try it and see. Maybe I'm not the only one.)
Ingredients:
- bell pepper – 1 kg;
- tomatoes – 1 kg;
- carrots – 1 kg;
- tsibulya - 500 g;
- long grain rice – 1 bottle (glass 200 g);
- Roslynna Oliya - 2 bottles;
- salt – 2 tbsp;
- tsukor – 1 tbsp;
- 2-3 cloves chasnik;
- ocet 9% – 2 tbsp;
Preparation:
1. Soak the rice in cold water. Wash and peel all the vegetables thoroughly.
The recipe calls for 1 kg of peeled pepper!
2. Grate the carrots into a coarse grater. Smash the cybul with sprouts. Cut the pepper into strips. Tomatoes can be passed through a meat grinder or processed using a blender.
3. In a heavy-bottomed casserole pan, add oil|mastila| and place the fillet and grease for about 10 minutes. Then add grated carrots and mix. And lubricate the tsibule with 10 quilins at once.
4. Place the pepper in the saucepan and coat 10 pieces of bread. Then add|add| beat the tomatoes, stir well and simmer for about 5 minutes.
5. Drain the rice and mix well. Salt and add zukor. Stir again and simmer on low heat for 35-40 minutes, stirring gradually. І 5 minutes before cooking, add pressing chasnik and otset. Mix everything.
6. Place the boiling sumish over the sterilizer. jars and cover with lids, boiled for 5-7 minutes. You don’t have to lie about anything. Leave at room temperature until cool. And then transfer to a chest or other cool place.
How to make a treatment with tomatoes and peppers for the winter without vegetable oil
It’s a great pity, not everything is savory. And, fortunately, this problem can be solved. This recipe is perfect for those who want to eat properly. This product does not contain vicoric acid, oil, aspirin, citric acid, etc. Getting ready is very simple, it doesn’t take that long. And the result is even more delicious!
Intrigued yet? Read it, try it, and share your delights in the comments.
Ingredients:
- tomatoes – 3 kg (meaty banana);
- sweet pepper – 1 kg;
- salt is great – 1 tbsp;
- tsukor – 3 tbsp;
- greenery;
- spices - black pepper, pepper, cloves, bay leaf or otherwise;
- chasnik for bazhannyam – 6 teeth;
Preparation:
1. Prepare all products. Wash the tomatoes; pepper And cleanse this water.
2. Chop half the tomatoes and peppers into pieces. І transfer to a saucepan with a thick bottom. You can vikoristovuvati kazan, de varitimemo lecho. Cook 15 khvilins on a medium flame under a closed lid. There is no need to add water.
3. After 15 minutes, give your friend half of the chopped tomatoes. And then cook another 15 quills, also under a closed lid.
Vogon is guilty of being average, or a little lower than average.
4. Set up a clock. Add|add| peppercorns, chasnik and basil into a bowl. Everything needs to be ground. I put it there with sil and tsukor.
5. Add the prepared spices to the pan. Stir and cook for another 5-7 quilins (also with the lid closed).
6. Now pour into sterilized jars. Before speaking, opolonik can also be sterilized, like caps. Close the jars with them. Wrap them up until they are completely dry.
P.S. In the next issue we will talk about methods of sterilizing jars.
Prepare for satisfaction! Got the recipe? Let me know and share the messages with your friends.
Lecho with bell pepper and tomato paste is finger licking good!
I encourage you to marvel at the video clip where the author reveals how to prepare lecho with tomato paste. The author says that this recipe is universal because the quantity of vegetables can be adjusted at your own discretion. The smut is given a mixture of salt, zucchini and pulp per 1 kg of water. Try this option. And write how everything worked out for you.
Ingredients:
- sweet pepper – 2 kg;
- tomato paste – 300 g;
- carrots – 1 kg;
- Cybula ripchasta - 500 g;
- tsukor – 200 g;
- water – 2 l;
- Roslinna oliya - 200 ml;
- ocet 9% – 100 ml;
- salt – 2 tbsp;
- chasnik – 1 head (for the bazhannyam);
Lecho with kvass, tomatoes, peppers, carrots and cibul.
This recipe would be great as a salad. So-so. A wonderful combination of products and spices will give you a fragrant and even more delicious treatment. If you have some kvass lying around, just take it and get ready for this recipe.
Ingredients:
- bell pepper – 3 kg;
- tomatoes – 2 kg;
- boiled kvass – 400 g;
- 2 cibulini;
- 1 watch head;
- carrots – 700 g;
- Roslynna oliya - 250 ml;
- salt for relish)
- black chalk pepper – 1 tsp;
Preparation:
1. Cut the cibul into pieces. And tomatoes in big chunks. We chop the pepper with sprinkles.
2. Pass the chasnik through a meat grinder. You can also add carrots, or grate them into the middle third.
3. Pour olive oil into a cauldron or saucepan. Grease the thinly sliced cibul. At the same time, coat the carrots with a little bit of it.
4. Add|add| mix the pepper. And throw in the tomatoes. Salt and pepper until relished. And give it to the watchman. Now mix everything thoroughly. Cover with a crust and simmer for about 20 minutes.
5. Add boiled kvass. Stir and simmer for about 30 minutes.
6. Do not place in clean, sterilized jars and roll up.
P.S. That's all, my dear readers. If you are lucky enough to have one recipe, please share it with your friends. I’m welcome, but you’re uncomfortable. All the best!
Lecho is one of my favorite sheep herbs. Now that the summer is over, I often cook it for dinner as a side dish. Sometimes I add eggplant, zucchini, and carrots to the pepper. This herb is just as simple, but just as tasty. It’s not difficult to make a cure for the winter from bell pepper. This is one of the lightest preparations, which has a minimal amount of ingredients.
I present to you 7 recipes for lecho with pepper in sweet and sour tomato sauce. The classic recipe only requires two main ingredients - tomatoes and pepper. You can also substitute tomatoes with tomato paste, add chasnik for piquancy, or cover the vegetables without heat. Read on to learn how to get everything done.
Don’t forget that sterile jars and lids are required for preservation. For the cob, wash them with soft soda and a new sponge. Then sterilize over steam, in an oven or micro-oven. Choose whatever method you choose. You need to boil the crusts for 5 minutes, which will be enough. The salad is laid out in a prepared jar, looking hot.
This recipe's main ingredient is bell pepper. The wine is stewed in tomato sauce and becomes a very tasty appetizer. For the sauce you need to take fleshy tomatoes, larger than the top - they make a thick sauce. The most delicious treatment is made from red pepper, the wine is already ripe, even sweet. If there is no red pepper, it is permissible to make a preparation from red or orange pepper. Green peppers add a hint of bitterness, which also adds flavor to this option.
In the classic version, only tomatoes and peppers are taken from vegetables. Later I will write other options, such as carrots, cibul, tomato paste.
Ingredients (for 6.3 l - 9 cans of 0.7 l):
- tomato tops - 3 kg
- red bell pepper - 4 kg
- tsukor - 200 gr.
- salt - 2 tbsp.
- Roslinna oliya - 120 ml
- otic acid 70% - 1 tbsp.
- spare peppercorns - 4 pcs.
- black peppercorns - 20 pcs.
Cooking method:
1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomato through a meat grinder to obtain a uniform base for the sauce. Add salt, zucchini and peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the zukor and sil are broken up and do not burn. Cook the tomato for 10 minutes|minutes| on low heat.
2. Prepare the pepper for an hour. Wash it, cut it up, remove it now. You can cut it long enough. I would like to cut the pepper into strips, into squares, into trikulets or into wide stripes. Ring as if by hand. Think about how you will eat this pepper.
3. After 10 minutes of boiling tomatoes, add chopped pepper and add olive oil. Mix the crumbs. It’s impossible to mix well, because there’s a lot of pepper and the wine is hard. Allow the pepper to soften and become completely covered with tomato juice. Tim, it’s better to let the pepper in as well. Therefore, you don’t need to add water every time, the sauce should be thick and not thin.
4.When the lecho boils, cook for 15-20 minutes. The cooking time depends on the size of the pieces. Small pieces are cooked faster, large ones are cooked longer. Try the pepper - it may be too hot, don’t boil it too much. More pepper is still in the jars. Once you’ve overcooked it, the wine in the jars will begin to discolor and become insipid. The taste won't be the same.
5. Sterilize the jars and turn them upside down onto a clean towel so that the smell becomes sterile. Boil the crusts for 5 minutes|minutes| and pour it into the dill. 2 minutes before the lecho is ready, add acid and stir. Try what works. If the appetizer is too sour, add zukor; if there is not enough salt, add salt.
6. Pour the prepared salad into jars. All utensils that come into contact with food must be sealed (a ladle or a bowl, a watering can). Roll up the jars with sterile lids, as you will need to scoop out the dill with a fork and shake off all the water. If you have large pieces of peppers, you can put the peppers in jars, and then pour them with tomato sauce.
7. Turn the preserved food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools again. And then you can save money, either from the tree or from the apartment. This treatment lasts well all winter and does not turn sour.
Licho with peppers, carrots and cybula for the winter
This recipe is for carrots and cibul. If you like the boiled appearance of these vegetables, then prepare this.
Ingredients (per 12 l):
- bell pepper - 6 kg
- tomatoes - 6 kg
- carrots - 1 kg
- tsibulya - 1 kg
- salt - 4 tbsp.
- tsukor - 0.5 kg
- Roslynna Oliya - 0.5 l
- ocet 9% - 200 ml
Cooking method:
1. Carrots are as hard as peppers, so you need to boil the little bits first. Peel the carrots and cut them into large strips. Throw into the pot and boil 10 khvilins, then add water. Wash the tomatoes and pass through a meat grinder, removing the tomatoes.
2. Pour the tomatoes into a large saucepan, add salt, zuccor and olive oil. Place the sumish on the stove and bring to a boil. Stir the sauce thoroughly until the mixture is thoroughly mixed.
3. Add boiled carrots to the boiling sauce and cook for 10 minutes. Tim an hour to cut the tsybul with pivkilts. After 10 khvilins, simmer the carrot until the carrots and, after boiling, cook another 10 khvilins. Then stir and cook.
4. Cut the pepper into large strips. If you cut too finely, the vegetables will lose their shape and become very boiled. When the tsibul cooks for 10 minutes, add pepper to the pan. Stir, bring to a boil and cook for 20 pieces. 5 minutes before readiness, pour the ocet into the salad.
5. Jars for preservation are washed and sterilized, the lids are the same. While the peppers are cooking, you can prepare this equipment. Place the salad in jars and roll up the crusts. Turn over and let cool. It’s more delicious to go out, as it’s good to stay at the apartment.
How to prepare lecho with pepper and tomato paste.
This recipe does not have fresh tomatoes, but uses tomato paste. This approach allows you to create a final product that is thick and full of flavor. A warehouse of ingredients well balanced for relish.
Ingredients (per 3.75 l):
- bell pepper - 2.5 kg
- salt - 1 tbsp.
- tsukor - 1/2 tbsp.
- Roslinna oliya - 1/2 tbsp.
- tomato paste - 300 gr.
- ocet - 1/2 tbsp.
- water - 4 tbsp.
- black peppercorns - 6 pcs.
- bay leaf - 3-4 pcs.
Cooking method:
1. Wash and remove the pepper. Cut it in whatever way you like. I cut the slices into loaves, the tops are 0.5 cm.
2.Prepare marinade sauce. Pour water into a container, add salt, zuccor, tomato paste, olive oil, pepper and bay leaf. Place on fire and boil the sauce, breaking up all the crystals and pasta.
3. Add chopped peppers to the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the stage of readiness. It’s not the pepper’s fault if it’s too soft, because there’s only a little bit left in the hot marinade.
4. Place the snack that came out in a sterile jar and roll it up. Turn over and turn over until the lids are sealed tightly. And now the delicious lecho is ready. The sauce, when cold, will become thick.
A simple recipe for lecho with tomato juice for the winter
For those who don’t like cured tomato pulp, here is a recipe for boiled peppers in tomato juice. You can prepare it yourself from melted tomatoes, vikory juice, or buy it ready-made.
Ingredients:
- sweet pepper - 2 kg
- tomato juice - 2 l
- tsukor - 200 gr.
- salt - 2 tbsp.
- ocet 9% - 150 ml
Pepper and other spices - for relish.
Cooking method:
1.Add salt, zukor and otset to the tomato juice. Stir the marinade.
2. Wash the pepper, peel it off and cut it into slices, which can then be cut completely.
3. Pour tomato juice with additives into the saucepan and add pepper, stir. Bring to a boil over high heat, change the heat, cover and simmer for 15 minutes.
4. Sterilize the jars and lids beforehand. Place the finished snack into jars, screw the lids on tightly and let cool. The Bulgarian lecho is ready. Look forward to winter and eat tasty peppers with an equally tasty sauce, which can be added to porridge or meat.
Bulgarian lecho with chasnik
The chapel always gives the herbs a special aroma. And those who already love the game from the chasnik. So here is a simple recipe for you to prepare the famous chasnik snack.
Ingredients (for 8 l):
- fleshy bell pepper - 5 kg
- tomatoes - 4 kg
- otset 9% - 80 gr.
- tsukor - 1 tbsp.
- watchmaker - 1 head
- Sonyashnikov oil refined - 120 ml
- salt for relish
Cooking method:
1. As you like, there is more pepper in this recipe, less tomatoes. This is the proportion to make the appetizer thick, in recipes that require more tomatoes. Grind your tomatoes manually: through a meat grinder, in a blender or in a juicer.
2. Gently crush the pepper, remove the stem, the inside and the partitions. Cut the yakush into medium squares. Pour the chopped tomatoes into a large saucepan and boil.
3.Add|add|to the boiling tomato slice the pepper and bring to a boil. Next, sizzle the zukor, salt, and pour in the olive oil. Cook for 15 hvilins.
The pepper will be rich at first and you may add too much sauce. Don’t boast, the pepper can still be juiced and change in size. In this manner, you will be covered all over with tomato.
4. After 15 hvilins, add the leaves to the salad through a pressed bowl, as well as otset. Stir and cook for the remaining 5 chickens. After 5 minutes, you need to seal the workpiece in sterilized jars and roll it with sterile lids. Going out into the world is a thick snack, very tasty and aromatic.
The most delicious lecho with bell peppers and eggplants
Eggplants are best eaten with sweet pepper. This herb, stewed in tomatoes, will be relevant both winter and summer.
Ingredients (for 5-6 l):
- tomatoes - 3 kg
- eggplants - 10-12 pcs. (to lie down to size)
- bell pepper - 12 pcs.
- watchmaker - 1 head
- hot chili pepper – 0.5 pcs. (for relish)
- est. 9% - 0.5 tbsp. (you can use natural fruit otset)
- tsukor - 0.5 tbsp.
- salt - 1 tbsp.
- Roslinna oliya - 0.5 tbsp.
Cooking method:
1. Wash all the vegetables. Cut the tomatoes into 2-4 parts and use a blender. Grind the hot pepper together with the tomatoes. Pour the tomato into a large bowl and put it on the fire to boil. Boil the tomato for 30 minutes.
2. Peel the pepper and cut into strips. Cut the eggplants into circles, approximately 0.5 mm thick. Place the eggplants in a bowl and add salt. Let them sit for 15 minutes until the vegetables are drained.
For the eggplant, first coat the eggplants over high heat until they are ready, but until slightly crispy.
3. While the eggplants stand and the tomatoes cook, sterilize the jars and lids.
4. When the tomatoes are cooked, add pepper and eggplant, if necessary, add juice that you saw. Stir, add salt (1 tablespoon), zukor (povsklyanka) and olia (povsklyanka). Stir again and taste. If it came out a little sour, add more cinnamon. Bring to a boil, change the heat and cook under a closed lid.
5. 5 minutes before the end of cooking, add a chasnik to the salad, which you need to press through a press. It was too late to put the ready-made snack into sterile jars and seal it. Turn the jars over and cover them with carpet. To deprive such a look of nothing or gain. It’s delicious to go out, the world is hot.
Lecho with tomatoes and pepper without otstu
If you have people in your family who are sick with SCT, then it’s better not to live with them. Apparently, those preparing for the winter need to work without anything. Tomatoes have a lot of acid, so don’t turn them sour. Ale save yogi better in yogurt or in another cold place. This appetizer will be very similar to the one they sell in stores - bell peppers in sweet tomato sauce.
Ingredients (per 1.2 l):
- tomatoes - 1 kg
- sweet pepper - 700 gr.
- Roslynna Oliya - 50 gr.
- salt, tsukor - for relish
Cooking method:
1. Wash the pepper, cut it in half, remove the flesh and cut it into thin strips (for further rinsing).
2. For the treatment to be gentle, you need to peel the skins of the tomatoes. To quickly make a cut, make a cross-like cut on the skin of the tomato. Next, place the tomatoes in a bowl and fill them with dill per 1 piece. Then add hot water and pour cold water on it. Adding ice to cold water melts. In this way, let the tomatoes “survive” the contrasting lasagne, and the skin will easily wrinkle. Remove traces from the place of the incision.
3. Cleaned tomatoes need to be pureed. This can be done with a blender or a meat grinder. Choose whichever method, it makes no difference.
4.Take a saucepan with a thick bottom and pour the tomato into it. Add tsukor and salt for relish. It’s better to put a little bit in the beginning, and then try to add what you don’t get. Pour the oil in the same way. Stir all the sauce and wait for it to boil. Then change the gas, cover with a lid and cook 10 pieces of tomato.
5. After 10 minutes, sizzle the sweet pepper, stir carefully so as not to damage the vegetables. After boiling, cook another 10 quills, stirring occasionally.
Try the lecho after boiling it with sil-tsukor. All you have to do is bring the appetizer to taste. You can also add hot pepper (you can use red chalk) for baking.
6. For example, the boiled pepper will still be hot, not boiled. The jars still have a little more time to soften. If you overcook the pepper, it will stand and fall apart. Place the finished product in sterilized jars and tightly tighten the lids. Turn the jars over and wrap them in a warm blanket, rug or towel. Use it for retrieval, and then store it in the basement or refrigerator.
Rob for the winter. More importantly, the preparation of the lecho is even simpler, and the taste is even more delicious. Don't forget that in the kitchen there is a place for experimentation. Before savoring, you can add various spices to refresh and renew the taste. It’s important to cook whatever you’re cooking first!
Read the recipes on the page. And I check for you visiting me many more times!
In contact with
Good day, my dear friends! Today we have a wonderful selection of a savory preparation made from bell peppers and tomatoes - leche. The recipe is simple, and the recipe comes out even more delicious. A jar of homemade lecho will be even better than before the river, you will appreciate it and say a kind word. This is not just a very tasty hedgehog, this is a wonderful appetizer that complements the meat flavors. and also a lot of vitamins.
Lecho with a classic recipe made from bell peppers and tomatoes
Today we prepare a classic lecho with simple products - red bell peppers, great peppers, sweet peppers, juicy and meaty tomatoes. The more malty the pepper is, the more delicious the medicine will be.
Ingredients:
- sweet bell pepper -3 kg
- Stigli tomatoes - 2 kg
- Cucru - 100 grams
- salt - 2 tbsp. spoons
- 9% otset - 2 tbsp. spoons
- Roslinna oliya - 100 ml
Preparation:
- Mash the pepper, remove the flesh and the stems. Cut into slices or rings, as you prefer.
2. Mash the tomatoes, remove the stems, and cut into pieces.
3. Grind the tomatoes in a blender or put them through a meat grinder.
4. Add | add | 2 tbsp. spoons of salt without a shaker, zukor and olive oil.
Tsukor can be added to the taste. If you like hot pepper as much as possible, add 1 piece of hot pepper.
5. Add bell pepper to the tomatoes, cut into slices. Mix everything well. Put it on the stove to cook. Cook from the moment of boiling 30 hvylins on low heat. Don't forget to respect it so it doesn't burn. We don’t cook the pepper but it’s crunchy.
6. Finally, pour in the ocet and mix everything well again.
7. Wash and sterilize the jars. The cracks are better than boiling. The treatment is exposed to the great fire. I don’t mind at all. The banks are given a little time to cool down. And we begin to put it into jars.
8. Seal the jars, turn them over, wrap them in a blanket and leave them in this position until cool. If we use metal caps, we can easily save it in indoor washbasins.
Our lecho with the classic recipe is ready.
Receiving blanks.
Licho with pepper and tomato paste for the winter in Bulgarian
This recipe for leche with pepper and Bulgarian tomato paste is very simple and very tasty.
Ingredients:
- 4 kg - bell pepper
- 3-head watchmaker
- 2 l pureed tomatoes
- 2 liters of water
- 3 tbsp. l-salts
- 1.5 tbsp zukri
- 1 tbsp. - I’m lying. oliii
- 2 tbsp. l - otstu 25% (40 ml)
Preparation:
1. Prepare the filling with grated tomatoes and water. You can replace grated tomatoes with 5 liters of tomato juice or sauce (tomato paste) without additives.
2. We will prepare tomato paste from pureed tomatoes. Tomatoes need to be washed and skinned. To do this, pierce the tomatoes, scald with dill, and trim for 5 minutes. When the skin becomes limp and soft, remove it.
3. Grind the tomatoes in a blender or put them through a meat grinder. Place 2 liters of pureed tomatoes in a saucepan and add 2 liters of water. Set Qiu Masa to boil. When our filling has boiled, add 3 tbsp. spoons of salt z|iz| girkoy, 1.5 tbsp cucru, 1 tbsp. oil and cook until it boils again, stirring.
4. Pepper is ready. We clean the fruit stem and then cut it into 4 parts. There is no need to cut the details.
6. Prepare clean, sterilized jars, put a clove of chasnik in them, fill with pepper and cover with lids.
7. Banks are turned over. We cover it with carpet until it completely cools down. When the jars are cooled down, we take them away and store them in a cool place.
Our Bulgarian-style lecho with pepper and tomato paste is ready.
Delicious!
Lecho with bell peppers, tomatoes and carrots
Ingredients:
- tomatoes-1.5 kg
- bell pepper -1.5 kg
- carrots – 250 gr
- hot pepper – 0.5-1 pcs.
- chasnik - 6-7 cloves
- tsukor – 2 tbsp. spoons
- salt - 0.5 tbsp
- Oliya Roslinna -50 ml
- est. 9% – 1.5 tbsp. spoons
Preparation:
1. Prepare bell pepper. Squeeze, remove the fruit and fruit. Cut into 4 slices. The bigger the better.
2. Prepare tomato juice from tomatoes. Peel the skins and spin in a blender and minced meat.
3. Cut the chasnik finely.
4. Capsicum peppers are finely chopped. If we want the guests to deprive the liquid of the nasin, the stench will add a spicy taste.
5. Grate the carrots.
6. Place tomato juice into a saucepan. Place on the stove and bring to a boil.
7. While boiling the masa, add carrots and olive oil. Cook after boiling for 20 minutes|minutes| on the floor.
8. Add Bulgarian and gostri peppers. Continue cooking for another 20 minutes.
9. Add salt|salt| 1 tbsp. spoon without glass, tsukor 2 tbsp and ots. Varity 10 min.
10. Spread the hot masa into sterilized jars and screw the lids on.
Lecho with bell peppers, tomatoes and carrots is ready. Delicious for all preparations.
Delicious!
Treatment for the winter in a multivart
Today it has become fashionable to cook using a multicooker. This shvidka is a universal hot appetizer, rich in vitamins, and very easy to prepare. You can eat it simply with bread, add sauce to pasta and rice, serve it with meat and fish as a side dish.
Ingredients:
- bell pepper – 1 kg
- tomatoes - 1 kg
- tsibulya - 250 gr
- chasnik - 5-6 cloves
- Oliya - 50 ml
- salt-0.5 tbsp. spoons
- tsukor – 2 tbsp. spoons
- est. 9% – 1.5 tbsp. spoons
Preparation:
1. Mash the pepper and peel it from the stem and flesh. Cut into cubes or to your taste.
2. Mash the tomatoes, cut off the core, roll them in minced meat, or puree them in a blender, removing the skin first.
3. Cut the tsibul and chasnik into cubes.
4. Pour oil into the bottom of the multicooker bowl, then add all the vegetables - bell peppers, tomatoes, zucchini, then add hot peppers, chasnik, salt and zukor. Everything is mixed.
5. Set the multicooker for 1 year in the “Stop” mode. During the extinguishing process, you can stir it.
6. Test the vegetables for doneness. If you siruvati, we will continue to extinguish another 20 khvilins. 5 minutes before readiness, add otset.
7. Place the ready-to-cook lecho from the multicooker in sterilized jars and screw the lids on. Turn the jars over, cover with carpet and dry until completely dry.
9. Then place in a cool place to preserve.
To prepare the leche with the main products of tomatoes and bell peppers, you can add various ingredients to your taste, chasnik, hot peppers, carrots and as many as you like. All this will give your savory aroma and savory aroma.
Find some spare time and prepare this wonderful and tasty treat. Improvise, come up with your new recipes and share with us.
Lecho with peppers and tomatoes for the winter. Video
Delicious preparations for you, friends!
Hello dear reader!
Lecho is one of the most popular preparations for the winter. No one will be deprived of this wonderful snack. We know how to cook it so deliciously you'll lick your fingers. And so as not to repeat, I decided to write this article. So be sure to inform everyone immediately.
In accordance with the recipes, this product is prepared and without medication. Ale stench is so simple, since you have 100% authenticity, it will turn out even more delicious. A special side dish for any table. In fact, I’ll try to show you all the secrets of cooking so that there is no doubt. Just stick to the simple rules and you’ll be fine.
I also recommend reading the recipe for squash caviar by a wonderful author. It has a good indication of the step-by-step process of preparing the workpiece. Replenish your winter supplies with a tasty snack.
The article describes the following information:
I share the best recipes that have been tried and tested in practice by people I know. Below is a description of the leather preparation step by step. Photos are being added.
How to prepare lecho for the winter with peppers, tomatoes, carrots and cibul.
I’m sharing a proven recipe for a savory preparation so as not to deprive anyone. This combination of products gives a special taste. In my opinion, this is one of the most important combinations of ingredients. In fact, there are no recipes, but the two main ingredients are peppers and tomatoes. In my practice, I often choose this option. Let's get started.
We need:
- Tomatoes - 6 kilograms
- Bell pepper - 6 kilograms
- Tsibulya - 1 kilogram
- Carrots - 1 kilogram
- Salt - 4 tablespoons
- Tsukor - 500 grams
- Roslinna oil - 500 milliliters
- Ocet 9% - 1 bottle (250 ml)
Preparation:
1. Before us, all the products are good. The pepper is cut into 4 parts and cleaned. Then the skin part is cut into strips. Subtle is not required. Approximately 1 centimeter.
The cibul is also cleaned by removing the skin. Rіzhem pіvkіltsy. Cut carrots and pepper into strips. Wash the tomatoes too.
2. First boil the carrots until they boil for 10 minutes. Anger the water.
Robomo tse through those that are hard for the pepper and give fermentation.
We twist the tomatoes through a meat grinder and pour them into a large saucepan.
3. We begin to use the marinade from tomato juice. Why pour salt and zukor into the saucepan? Let's turn the oil. Mix well. Let's put it on fire. As soon as it boils, we hang the carrots. I boil 10 khvilins over low heat.
4. Then we add the tsibul. I boil another 10 khvilins.
5. Now let’s give us a bottle of otstu. And we throw in the remaining ingredient – fine bell pepper. We mix thoroughly. Cook 20 khvilins from the moment of boiling.
At this stage our future medicine smells even more delicious. The aroma wafts through every room)
After boiling, the pepper sits. Come out garnim. Ide gra kvitiv.
6. Now put it in the back of the sterilized jars. Just curse me. We close the lids so that they fit tightly. Banks should also be sterilized beforehand. Invertable.
We took 12 liters from our victim. Leave until completely dry and you can clean them up. Ready.
I’m just imagining how it would be like taking a crooked jar of worms for a tasty snack. On my website it’s the same. Preparing is just as easy and simple. Marvel and read!
Sachne lecho with bell pepper is finger licking good
As we have explained, the basis of the preparation is two vegetables: pepper and tomatoes. The best choice was the carrot option. The gentlemen are cooking from greens, perhaps from the clock. I recently discovered that you can add greens. Let’s take a look at the classic recipe that I most often use.
Why do we need these ingredients:
- Tomatoes - 2 kilograms of clean water (already twisted with a meat grinder)
- Bell pepper - 3 kilograms
- Cybula - 0.5-1 kilogram
- Roslinna oliya - 1/2 bottle
- Salt - 2 tablespoons
- Zukor - 1/2 bottle (approximately 90-100 grams)
- Ocet 9% - 50 ml
Preparation:
1. We start with pepper. Reds are ideal for preparation. Tom mi vikoristuvatimemo yogo. The vegetables are mixed and cut. We clean it first and foremost. Decide how to go out and how you will be able to cope with your future. It doesn't matter.
2. Meat the tomatoes and cut them into 4 pieces. Passed through a meat grinder. Of course, it’s better to buy your own from people you know, from whom they’ve definitely got their money. Unfortunately, not everyone is so capable. Stores will also come.
3. Cut the cibul. Next, pour the liquid into the pan. And there hangs a finely chopped cibul. We put the saucepan on fire. 10-15 hvilin We steam the tsibul on strong fire. Don’t forget to stir so that it doesn’t burn. It’s not obov’yazkovo, but the tsibul has a golden color. In case of smut infection, remove the oil.
Let us immediately remind you of the supply, why we are so timid. If you add vegetable oil directly to tomato juice, it will not mix with it. One part of the oil will appear on the surface, looking like large specks.
Tsibulya somehow absorbs some of the rosemary oil. And if the wine is mixed well with other ingredients, then some of the oil will appear as small droplets.
As you can see in the picture, the cibul added a little yellowish color. Every time we are not guilty of becoming golden and this is why we will burn.
If you don’t mind standing and stirring it steadily during high heat. You can change the vogon by passing a little more than 20 minutes.
4. Next, add tomato juice from the saucepan. Remember, we need 2 kilograms of twisted tomatoes. And so, naturally, more tomatoes came out. Pour carefully so as not to splatter everything. Stir and add until boiling.
The pepper is responsible for being hard and not crunchy. This will be the stage of readiness. Just because you are afraid that you don’t cook it completely, or the jars will swell. You can boil 10 more hvilins.
6. 5 minutes before readiness, add otset. Let's mix. Varimo.
You may note that we had a sufficient quantity of tomatoes and bell peppers. This method will cover the entire pepper. This means that the combination of products has been optimally chosen.
7. The lecho is ready. Can be filled in jars. I strongly recommend trying the salt and zukor before drinking it. We just take three pieces of rudiment with the tip of a spoon and taste it. The taste of carnage is in our ears. The recipe shows my relationship. You can like it malder, saltier or sour.
We use 0.5 liter jars. Select the size of the jars according to the number of family members. It is important that the open jar does not sit for more than 2 days
Banks can be sterilized in an oven at 150 degrees for 10-15 minutes. Or over a couple. You can also use it in the dishwasher. It starts with rinsing mode, then drying. At temperatures above 100 degrees, the liquid is steamed and the jars are sterilized in this way.
I will pour it into jars. Reminds me to the brim. The crusts are filled with dill. They themselves can also be sterilized. We trim the giblets and cover the jar with them. Let's stop. Let's turn it over. Let's check that everything is fine. Make sure the gum has not washed anywhere. Ready! We cover it with a carpet so that the stench warms up further.
A simple recipe for preparing lecho with pepper and tomatoes (tomatoes)
Products:
- Sweet bell pepper – 3 kilograms
- Tsibulya - 1.5 kilograms
- Tomatoes – 1.5 kilograms
- Hot pepper - 3 pieces
- Zukor - 1 bottle
- Sonyashnikova oliya - 1 bottle
- Ocet - 1/2 bottle
- Salt - 2 tablespoons
Preparation process:
1. For the cob of tomatoes and hot peppers, please use a meat grinder. My products first. Cut the tomatoes into 2-4 pieces. You can see their fruit stalks are being removed. The pepper is also cut off and the green cap is cut off.
You can't see the sap from hot peppers. I throw it straight into the meat grinder.
Now the tomato juice that is fresh is poured into the container in which our preparation will be cooked.
Then the salt drips, tsukor. Let's turn the oil. Everything is mixed well. Forfeited for 30 hvilins. Give some juice after the stench.
4. We put it on fire. After boiling, cook 25 hvilin. Cook over medium heat, stirring occasionally.
Then add the ocet and cook 5 more khvilins.
5. Now pour into sterilized jars. Pour to the edge. We cover it with crumbs that have been doused with sprinkling. I'm done. The required ingredients yield 5 liters.
Letcho with bell pepper without otstu for the winter - you'll lick your fingers
This option is also suitable for those who care about their figure and appreciate eating less brownish skin. Lecho, prepared without vegetable oil, is not only tastier, but not as delicious. And you will listen to me in a sing-song tone, that the score is not so cheap anymore. We do not use citric acid or aspirin.
Ingredients we need:
- Tomatoes (more fleshy ones) - 3 kilograms
- Sweet pepper – 1 kilogram
- Velika sil - 1 tablespoon
- Tsukor - 3 tablespoons
- Greenery
- Spices (here comes the eggplants. You can also use black pepper, allspice, cloves, bay leaf)
- Chasnik (optional) - 6 or more cloves
Preparation:
1. Let’s start by preparing the products first. We clean the pepper and clean it. Pomodori just like that. Clean the clock. If there is greenery on it, then it will be visible.
For these spices we need a bunch of clove buds, about 18 peas each of allspice and black pepper. You can add parsley and basil.
Half of the tomatoes are cut into pieces. Place in a heavy-bottomed saucepan or cauldron.
2. Rіzhemo bell pepper. We throw it in the pan until the tomatoes are finished. Place on medium heat and cook 15 hvilin when the door is closed. There is no need to add water.
3. After 15 hulls, we give half of the tomatoes to a friend. Mix well. The fire may be in the middle, but it can be a little lower. I cook for 15 hvilins. And for example, we add spices.
4. Spices are detailed using either a mortar or a casserole grinder.
The green part of the clock is cut off, as it is there. I'm cutting it down a lot.
The spices are varied and varied. And everything is rubbed together. Then we add lecho in boiling water. Mix well and cook well 5-7 hvilin. Cover it with a lid. Stop being boring.
5. Now we pour the medicine into sterilized jars. Rub the crackers in boiling water for 1-2 minutes. I close the jars.
Wash the ladle thoroughly with soda.
We burn the jars with a warm carpet and set them until completely cooled. The preparation is ready for the winter.
Video recipe - lecho with tomato paste and bell pepper for 3 kg
The following ingredients were used in the video:
Recipe for 2-2.5 kg of bell pepper (sliced)
MARINADE. Water – 1 liter
- Tomato paste - 200 grams
- Roslinna oliya - 100 grams
- Sil - 1 tablespoon
- Zukor - 1 bottle
- Ocet 9% - 50 grams
- Bay leaf - 3 pieces
- Peppercorns - 7 pieces
Together we have explored various options for preparing winter leche with bell peppers, tomatoes, carrots and cibul. All recipes are simple. As practice shows, you should prepare a savory and aromatic preparation the first time. And it can be prepared without any oil. And when you open the jar, you’ll be left licking your fingers with this wonderful snack.
If you liked the recipe, give it a like. Forfeit your comments. Tell us how you prepare this herb. Maybe you have your own secrets. Good luck at your booth!