Lecho of Bulgarian pepper with tomato paste for winter - photo recipe

Below are the recipes of lecho from Bulgarian pepper: traditional, as well as using carrots and onions.

Classic recipe lecho of sweet pepper

Ingredients: 2 kg of pepper, a kilogram of tomato, 4 onions (onions), greens - 2-3 beams, sunflower oil - a glass, 2 heads of garlic, black pepper spicy - teaspoon, paprika - 1 teaspoon, tablespoon of vinegar, a glass of sugar , salt.

Recipe lecho of pepper:

1. Clean well rinsed sweet peppers and cut into large pieces (approximately each pepper is divided into 4-5 parts). 2. Similarly, cut tomatoes, and onions - half rings.

3. Select a saucepan having thick walls and a bottom. Add vegetable oil and warm it on the stove. When the oil warms up, place the onion on the bottom of the pan.

4. After a while, as soon as the onion becomes transparent, add the tomatoes. Top with salt and cook the mixture for 20 minutes, almost continuously stirring the contents of the pan.

5. Now you need to add the main product of the dish - Bulgarian pepper and boil the vegetable mixture for about five minutes in a closed form. Then: stir for 10 minutes on the fire.

6. Crush or finely chop the garlic and add together with acetic acid and sugar, put out for about 20 minutes.

7. It remains to put green, hot black pepper, paprika and another 10 minutes put out in a saucepan. 8. In the prepared banks put lecho of pepper and roll. We put the jars upside down, wrap the blanket and let it cool down at room temperature.

See also the recipe for lecho from tomato and pepper.

How to make lecho of Bulgarian pepper with carrots and onions

Ingredients: sweet pepper - 2-2,5 kg, tomatoes - 3-3,5 kg, carrots - 1-1,5 kg, onions - 0,5-0,8 kg, bitter bell peppers - 1 piece, salt - dining room spoon with top, sugar - 150-200 g, vegetable oil - 80-100 grams, a tablespoon of vinegar (70%).

How to:

1. To start, to cook lecho with carrots and onions, you need to pass through a meat grinder or a juicer all tomatoes. Thus, the juice is separated from the tomato. This action can also be skipped, but if you do not want to eat lecho with the tomato seeds present in it, then follow this step to get pure tomato juice. Alternatively, cook with tomato paste.

2. Now peel the onion and chop it.

3. Pour the tomato juice into a pan or any other container in which lecho will be cooked.

4. Add the chopped onion to the juice.

5. Rinse and chop the hot pepper. Put it in a pan with added ingredients and put on a stove to cook. Fire should not be weak, but not maximum.

6. Bulgarian pepper is cut into pieces with a maximum size of 2 cm each.

7. Carrots chop fairly large and fry a little on sunflower oil (gram 40-50) until soft. Fry the frying pan cover, but sometimes open and stir the carrots.

8. As soon as the tomato juice and onions boil, they need to be held on the fire for about 18-20 minutes, without covering it with a lid.

9. Add carrots, Bulgarian pepper, butter (according to the products list), salt with sugar and wait until the vegetable mixture comes to a boil. Then cook another 10 minutes.

10. Pour in the vinegar and keep for 5-7 minutes on the fire, stirring constantly the vegetables.

eleven. Pour lecho over cans (previously prepared and sterilized), close the lids and roll them up. Turn the jars and wrap them, and after a day, move them to the storage space (pantry, cellar, cabinet).

Author: Katerina Sergeenko