Top 11 recipes for making lecho with carrots and onions for the winter

Salads are a favorite winter dish because they allow you to combine several vegetables in one jar. They're easy to prepare, and in winter, just opening the jars of snacks will instantly rekindle the scent of summer. Lecho, a traditional winter dish with carrots and onions, is a delicious recipe, and every home cook knows the recipe.

Taste features of the dish

Lecho is loved by everyone for its unique flavor and aroma, which is imparted by bell peppers. Together with tomatoes, they create a unique combination that can be varied to suit your taste. Carrots and onions will increase the vitamin content of this winter salad. It's beneficial to eat lecho during the off-season, when the body requires more nutrients and vitamins.

A vegetable appetizer will complement and diversify the menu, because it goes perfectly with meat, fish, rice, pasta, and potatoes.

Selecting and preparing ingredients

The salad must contain:

• sweet pepper pods with thick fleshy walls;
• ripe red tomatoes with a high dry matter content and few seeds;
• aromatic herbs consisting of basil, parsley, dill.

The salad will be richer in vitamins thanks to the addition of carrots and onions. The fruits should be medium-sized, free of blemishes and spoilage.

Tomatoes are often replaced with high-quality tomato paste. It should be diluted with boiled water. It's best to simmer the vegetables, gradually adding them to the saucepan.

Delicious lecho recipes with carrots and onions

A Hungarian winter dish can be made using peppers of different colors. This will give the appetizer a vibrant appearance, and the green peppers will add a piquant flavor. A homemade recipe can be tailored to the culinary preferences of the host and her family. You can use a simple method for making lecho, but it will be finger-licking good.

Classic recipe

Preparing the salad begins with preparing the ingredients. Using a kilogram of pepper pods, prepare:

• 2 times more tomatoes;
• 350 grams of onions and carrots;
• vegetable oil - 200 ml;
• sugar - 130 grams;
• salt - 1 tablespoon.

Use a tablespoon of 9% vinegar. First, boil the tomato mixture until it thickens. Add salt, sugar, and vinegar. After 5 minutes, add the grated carrots. After 15 minutes of boiling, add a mixture of finely chopped onion and pepper pieces. Simmer for another half hour. Serve the salad hot in the scalded containers.

A simple, no-stir recipe for bell peppers and tomatoes

It’s easier to prepare the salad by simmering it in hot oil, adding the following ingredients one by one:

• 2-3 chopped onions;
• carrot sticks - half a kilogram;
• 2 kilograms of diced tomatoes;
• 500 grams of sweet pepper pods, cut into strips.

Add salt, sugar and boil for 30 minutes.

Finger-licking good recipe

You should use roughly equal amounts of bell peppers and tomatoes. But if you have more of one kind, that's okay. Peel the tomatoes after scalding them with boiling water. Now cut the tomatoes into pieces and place them in a saucepan with vegetable oil. Simmer over medium heat.

After 20 minutes, add 2-3 grated carrots, a finely chopped onion, and strips of pepper. Add half a cup of sugar, the same amount of vinegar, and 2 tablespoons of salt. Peppercorns, both black and allspice, are also recommended. Chopped parsley and basil are suitable herbs. The lecho is cooked for another 30-40 minutes and then spread into jars while still hot.

Cooking with tomato paste

Summer doesn't always bring us a bountiful tomato harvest. But lecho can also be made with tomato paste. For 2 kilograms of peppers, you'll need 1 kilogram of tomato puree. It's best to use 800 grams of onions and carrots each.

Pour the paste diluted with boiled water into a saucepan, then add the grated carrots, mixing them with a cup of sugar and 2 tablespoons of salt. Simmer the mixture for 10-15 minutes, then add the diced pepper and half-ringed onion.

After 15 minutes, pour in 300 ml of vegetable oil and 100 ml of 9% vinegar. For a spicier taste, add 2-3 cloves of finely chopped garlic. Heat the vegetable mixture for no more than 5 minutes, then spoon the lecho into jars.

Preparing lecho from tomatoes, peppers, carrots and onions

It's best to make tomato puree for a winter snack. First, wash the tomatoes, cut them into pieces, and mince them. A blender is also an option. Then, be sure to add salt and sugar. The proportions depend on your preferences.

If you prefer a sweeter lecho, add more sugar. Add a bay leaf and allspice berries. While the tomato mixture simmers over low heat, fry the onion, cut into half rings, in butter, then add the grated carrots. Simmer everything in a frying pan over low heat until soft.

Cut the pepper into pieces to your taste. Add the onion and carrot to the saucepan with the tomato puree, then the pepper pieces. Bring the mixture to a boil, then reduce the heat. Simmer for 20-30 minutes, stirring constantly. Add a spoonful of vinegar at the end of cooking.

Uncle Ben's Pepper and Carrot

This salad includes zucchini. For a kilogram of zucchini pulp, take:

• 300 grams of carrots, grated on a coarse grater;
• 350 grams each of sweet peppers and sliced ​​onion rings;
• a glass of tomato paste mixed with 125 grams of vegetable oil.

Pour 400 ml of water into the tomato sauce, stirring constantly. Add sugar and salt. Bring to the boil. Once the mixture boils, add the zucchini pieces. After 20 minutes, add the remaining vegetables. Simmer for another 20 minutes. Finally, add a teaspoon of curry powder and a tablespoon of 9% vinegar.

Turn off the heat, stir the mixture and distribute it into containers.

Let's make a snack without vinegar and oil.

This salad is both beautiful and delicious, even though it contains neither vinegar nor oil. Cook in a heavy-bottomed saucepan, taking care not to burn the fleshy tomato pieces (1.5 kilograms) and peppers (1 kilogram). After 15 minutes, add the other half of the tomatoes.

Simmer under a closed lid for the same amount of time. Add some chopped garlic, peppercorns, and basil leaves to the vegetable mixture. Then add salt and a little more sugar. After stirring, leave the lecho on low heat. After 7-10 minutes, it's ready.

Lecho with tomatoes and peppers without vinegar

Without using acetic acid, the appetizer is prepared in such a way that it combines the taste of 2 kilograms of bell pepper:

• tomatoes - 1 kilogram;
• boiled beans - 300 grams;
• 2 onions;
• carrots - 500 grams;
• ground black pepper - a teaspoon.

Grind all ingredients except the beans. First, fry the onions and carrots in a saucepan with vegetable oil, then add the tomatoes and pepper. After 10-15 minutes, season with salt and pepper and add garlic. After half an hour, add the beans, pre-boiled. Cook until the vegetables are fully cooked, and then place the hot lecho in jars.

A quick recipe in a slow cooker

Before loading vegetables, you must:

• Puree the tomatoes using a blender;
• cut the onion into half rings;
• carrots - into bars.

Set the simmering mode to "Stewing." After 20 minutes, add the sweet pepper pieces, a little hot, salt and sugar, and paprika. Continue simmering, adding the vinegar 5 minutes before the end of the cooking time.

In Hungarian

Prepare the dish with:

• 6 kilograms of tomatoes;
• a kilogram of peppers, onions and carrots;
• a glass of vegetable oil;
• a glass of sugar;
• 4 tablespoons of salt.

If you're cutting the onion and peppers into strips, mince the tomatoes, and grate the carrots. First, boil the tomato puree, adding the vegetables one at a time every 5 minutes. After adding the salt, sugar, and vegetable oil, simmer for 30 minutes.

In Bulgarian

This method requires equal amounts of vegetables. For every kilogram of tomatoes, peppers, onions, and carrots, you'll need 400 grams of cooked rice and vegetable oil. Cut the vegetables into strips and chunks, place them in a saucepan, cover with oil, and simmer for 30 minutes. This recipe requires rice, salt, sugar, and spices. Don't forget to add vinegar at the very end of the simmering process. Cook for another 15 minutes, stirring constantly.

Duration and storage conditions

When prepared correctly, lecho preserves will keep for a year or more. The temperature in the basement or cellar should be between 0 and 3 degrees Celsius. Humidity should not exceed 70-80%. You cannot eat lecho stored in jars with bulging lids. Moldy product is harmful to humans.