Top 20 easy recipes for making lecho for the winter at home

Homemade lecho recipes can vary greatly, so different cooks sometimes end up with completely different versions. There are standard versions that include tomatoes, peppers, and carrots, but if you're already used to these, you can try a version with garlic scapes, Globus or Belorusskoe lecho, or with beans or rice. The key is to follow the instructions carefully.

Taste features of the dish

Lecho is considered a versatile dish, as it can be served for both festive and everyday meals. It pairs well with various vegetables, grains, meat, or fish.

The flavor of lecho depends on the specific ingredients used to create it. However, the flavors will be blended if the recipe uses multiple vegetables.

Serving rules

Lecho is usually served in a deep bowl, as the sauce is as delicious as the vegetables. You can add a few teaspoons of vinegar or vegetable oil and fresh herbs.

The best vegetable lecho recipes for the winter

Even a novice cook can make a simple lecho at home. It's worth noting that most recipes call for sterilization, but some don't require it. Lecho can be prepared not only the standard way—in a bowl on the stove—but also in a slow cooker.

In this case, the product will turn out very tender, soft and aromatic.

Classic

The classic lecho recipe includes equal parts bell pepper, carrot, and onion. You'll need:

• 600 grams of vegetables;
• spices: bay leaf, cloves, garlic.

First, wash the vegetables thoroughly and dry them on a clean towel. Halve the pepper, remove the stem and seeds. Next, cut the pepper into several strips no more than a few centimeters wide. Finely chop the remaining ingredients as well.

First, heat high-quality vegetable oil in a saucepan. Add the peppers and quickly fry over high heat. Next, add the tomatoes and onions, and reduce the heat to low. Simmer the lecho for up to 30 minutes (you should test it yourself, as cooking time varies depending on the ingredients). Add the seasonings 5 ​​minutes before the end of cooking.

The traditional lecho recipe requires sterilization. The mixture is divided into jars and sterilized for at least 10 minutes. The jars are quickly sealed and left in a dark place under a blanket.

A popular recipe for finger-licking goodness

Making lecho using this recipe couldn't be easier. The main ingredients are tomatoes and peppers. Other vegetables are also added, adding a piquant flavor. You'll need:

• 400 g each of tomatoes, peppers, carrots and onions;
• bay leaf, pepper, garlic;
• boiled water;
• 9% vinegar.

First, the vegetables are carefully prepared, cut into pieces, and simmered in butter. Tomato juice is prepared from fresh tomatoes and added to the marinade (salt, sugar, and seasonings). Vinegar is added when the heat is turned off.

Pour the red brine over the vegetables and simmer for a few more minutes. Place them in pre-sterilized jars.

Lecho made from tomatoes, peppers and carrots

The most delicious and flavorful lecho is made with tomatoes, peppers, and carrots. Take equal amounts of each ingredient, cut into cubes up to 2 centimeters wide, and simmer with vegetable oil. Then add a little water (100 grams is enough for 1 kg of vegetables). Add 2 teaspoons of salt, 1 teaspoon of sugar, and classic seasonings. Place the lecho in jars and quickly seal.

A simple recipe without sterilization

Lecho can be made without sterilization. The recipe is standard, but at the final stage, 1 teaspoon of citric acid is added per liter of the mixture. The vegetables are sealed in strictly sterilized jars.

Zucchini lecho

Making zucchini lecho is easy, as it's so simple. To prevent the zucchini from becoming too sweet and falling apart, you need to strictly adhere to the cooking time. You'll need:

• peel the zucchini;
• cut into cubes up to 3 centimeters wide;
• fry in vegetable oil over high heat for 3 minutes;
• simmer in a frying pan for 7 minutes over low heat;
• add grated carrots and tomatoes.

Next, add water and seasonings. Use 2 teaspoons of rock salt per liter of liquid. Zucchini are sterilized in jars for up to 15 minutes.

Cucumber lecho

You can make cucumber lecho using a simpler recipe. You'll need:

• 1 kg of cucumbers;
• 50 g tomatoes;
• head of garlic;
• 2 pieces of sweet pepper.

First, bring the water to a boil, then add the garlic cloves, pepper, and tomatoes. After five minutes, sprinkle the mixture with salt and sugar (one teaspoon each), add 50 ml of 9% vinegar, and 30 ml of vegetable oil.

After another five minutes of cooking, add the cucumbers, sliced ​​into rounds or thin strips. Cook until they turn a slightly brownish color. Immediately roll the finished lecho into jars.

Be sure to wrap it up and leave it in a warm place until it cools completely.

A fragrant preparation of garlic arrows

Garlic paste for the winter is a unique preparation that, for some reason, is rarely used by Russian cooks. And that's a shame, because this dish makes an excellent sauce for store-bought or homemade pasta, or a complement to crispbread or boiled potatoes. You'll need a minimum of ingredients:

• 500 grams of garlic shoots;
• 2 tbsp. l. olive oil;
• 1 teaspoon salt.

Prepare the garlic: wash thoroughly, remove the buds, and trim the lower parts of the stems. There's no need to boil the garlic—just grind it in a blender with the required amount of salt and oil. Then, place it in jars and sterilize for at least 30 minutes. To vary the flavor, you can add your favorite seasonings.

Lecho "Family Recipe"

Rolling up lecho using this recipe is easy. But to achieve the fullest flavor, you need to follow the proportions. You'll need:

• 4 kg bell pepper;
• 3 kg tomatoes;
• 2 heads of fresh garlic.

First, wash and puree the tomatoes. If you have a meat grinder or juicer, you can use that. Then, simmer the resulting juice for 20 minutes.

The peppers are cut into long pieces. To create a beautiful lecho, peppers of various colors are used: yellow, red, green, and orange.

Add 2 tablespoons of sugar and salt and 120 ml of oil to the tomatoes. After five minutes, add all the pepper. At first glance, it will seem like there's more pepper than tomato juice. But soon, the pepper will release its juice, and the mixture will become more uniform.

Once the lecho is ready, add 9% vinegar. Use 1 tablespoon per liter or kilogram of vinegar. Then, simmer the lecho again over very low heat for 20 minutes. It can be sealed in clean jars without sterilization.

Bulgarian lecho "Globus"

You can prepare such a delicious preparation using the following ingredients:

• 4 kg plum tomatoes;
• 3.5 kg red pepper;
• 1 kg of onions;
• 1 kg of carrots.

The step-by-step recipe is not much different from the previous one, "Family." However, this lecho is significantly richer, so you should use at least 100 ml of vegetable oil. This recipe is also sweeter—2 cups of granulated sugar are needed for all ingredients.

Belorusskoye lecho without vinegar

To make Belarusian lecho, you'll need twice as many tomatoes as sweet red peppers. The preparation method is standard. However, you'll also need 1 cup of sugar, 1 tablespoon of salt, and a pepper blend. This preparation won't be too sweet and can be added to various soups and vegetable mixes during the colder months.

Recipe without vinegar

You can make a delicious lecho without vinegar. You'll need a standard number of ingredients. First, prepare the ingredients, and juice the tomatoes using any convenient method.

Simmer the vegetables over low heat (this recipe uses multicolored bell peppers, carrots, and onions). Once they're slightly soft, add a mixture of tomato juice and water, sugar, and salt. Finally, add one level teaspoon of citric acid per liter of mixture.

Making this lecho isn't difficult, but you need to be sure to thoroughly sterilize the jars. Otherwise, the mixture will immediately bulge, and all your hard work will be wasted.

Eggplant lecho

This twist will delight you with its delicate and slightly tart flavor. To prepare this recipe, you'll need:

• Peel the eggplants (you can leave the soft parts, but the hard skin must be removed);
• cut into cubes up to 3 centimeters wide;
• Place the vegetables in a salt solution for 30 minutes (1 tablespoon per liter), which will remove excess bitterness;
• quickly stirring, fry in vegetable oil over high heat for 3 minutes;
• simmer in a frying pan for 7 minutes over low heat;
• add grated carrots and tomatoes.

After this, the softened, purple eggplants are covered with water and seasonings. Use 2 teaspoons of rock salt per liter of liquid. Add 1 tablespoon of vinegar per liter. Quickly seal the jars.

Recipe for cooking in a multicooker

A light and tasty snack option can be made in the microwave. It's not particularly difficult to prepare, as the ingredients and spices are standard. The difference, however, is that the vegetables are simmered in a slow cooker rather than in a pan on the stovetop. Select the "Stewing" setting and simmer for at least 20 to 25 minutes (the time depends on the power of the appliance).

Green lecho for the winter

Homemade green lecho is made from green peppers. Use only thick-walled varieties, although thin-walled ones are more common at the market. Canning is done according to the standard procedure, but it's important to take into account the characteristics of green vegetables.

You'll need to increase the steeping time slightly, as green vegetables have a denser texture. To enhance the color, you can also add some garlic scapes and herbs. The key is to make sure the herbs are thoroughly washed and dried.

Lecho with beans for the winter

Difficulty in closing Lecho with beans for the winter, shouldn't occur. It's made according to the classic recipe, but there's an additional ingredient: beans.

Choose fresh, white beans, definitely from this year's harvest. Soak them overnight in cold water. Then boil them until half-cooked. Add them to the vegetable platter five minutes before the end of cooking.

Rice recipe for the winter

The rice needs to be pre-cooked. Only long-grain rice is suitable. If you use broken rice, it will ruin the whole dish—it will start to form lumps, which is unpleasant.

White rice is washed thoroughly (up to five times) under running cold water. Cook until half-cooked. Add 7 minutes before the end of cooking.

In Hungarian

This recipe will appeal to any homemaker due to its readily available ingredients and ease of preparation. You'll need:

• Scald 3 kg of fresh tomatoes with boiling water and remove the skin;
• make juice in a meat grinder or juicer;
• put on fire and bring to a boil;
• throw in 2 kg of red bell pepper, cut into thin strips;
• simmer for 20 minutes;
• add seasonings and apple cider vinegar.

Sterilization will be required. It takes 15 minutes.

Lecho "Favorite Large One"

"Favorite Large" gets its name from the size of the vegetables. You'll need the standard amount of ingredients:

• 4 kg of tomatoes and peppers;
• 1 onion;
• garlic, dill to taste.

The peppers are cut into quarters, and the tomatoes into 2 or 4 pieces (depending on size). Everything is stewed with the onions and sealed in sterilized jars.

"Peppercorn"

Peppercorn is prepared according to a classic recipe that includes tomato juice. But its unique feature is that, in addition to the basic seasonings, several capsicums are added.

Kuban lecho with garlic

Natural Kuban tea is made by grinding the ingredients or slicing them very finely. The mixture is simmered over low heat, and garlic pressed through a press is added. Once the mixture reaches the desired consistency, it is jarred.

Duration and storage rules

Store in a dark place for up to 1.5 years. Winter preparations can be kept in the refrigerator for up to 3 weeks.