Lecho for the winter: a classic recipe


Most of the recipes known to us lecho are unconventional cooking options that have been improved over time. Now all kinds of vegetables are added to this salad (eggplants, carrots, zucchini), as well as apples, beans and even rice. In the classic version of this blank, only Bulgarian pepper and ripe juicy tomatoes were present. This salad is much easier to cook. In addition, it will be cheaper, because you will not need a large number of all sorts of vegetables. So, let's consider how a lecho classic salad was previously prepared.

The basic rules of cooking lecho

This salad came to us from Hungary itself. It was there that skilled Hungarians once cooked peppers in a tomato sauce, after which this dish quickly gained popularity in other countries. For the classic recipe, predominantly choose red pepper. Although you can optionally use other colors. The second main ingredient is tomatoes.

Important! For lecho choose soft ripe tomatoes.

We lecho prepared from what is in stock. There can add and onions, and carrots, and any other vegetables. Many people like to add garlic to the salad for spices, as well as herbs to your liking. Thus, you can cook a delicious salad for every taste and wallet.

Hungarians, though they cook leko only from tomatoes and peppers, they manage to make this dish just incredibly tasty. They use lecho as a side dish for meat dishes or pasta. Hungarians can also just eat a salad with fresh white bread.

The classic recipe for lecho

To prepare traditional lecho it is necessary to prepare the following components:

  • sweet Bulgarian pepper - 3 kilograms;
  • ripe fleshy tomatoes - 2 kilograms;
  • granulated sugar - 100 grams;
  • food salt - 2 tablespoons;
  • table 9% vinegar - 2 tablespoons;
  • sunflower oil - 100 ml.

Cooking lecho begin with the preparation of vegetables. First of all wash the Bulgarian pepper. It is necessary to cut and remove all the seeds, as well as the stem. Then the vegetable is cut into large slices.

Now you can proceed to the prepared tomatoes. They are also washed and removed the stem. Then the tomatoes are cut into slices and crushed with a blender or meat grinder. Before that, you can remove the skin from the fruit. To do this, tomatoes for a couple of minutes, immersed in boiling water, and then pour cold water. After such procedures, the skin will be very easy to remove.

Frayed tomatoes are poured into a saucepan, after which salt, granulated sugar and sunflower oil are added.

Attention! It is better to immediately put a small amount of salt, and then try the dish and add to your taste more.

Now it's time to add sliced ​​Bulgarian pepper. The vegetable mixture is stirred and set on a small fire.

After the dish starts to boil, it is boiled over low heat for 30 minutes. During this time, Bulgarian pepper must be thoroughly soften. Now, the necessary amount of vinegar is poured into the lecho and the salad is mixed again.

Tip! All the time until the salad is cooked, you need to stir it regularly.

When the lecho boils again, the fire is turned off and set to seaming. To do this, you must first prepare sterilized jars. They can be boiled in water, held over steam or sterilized in any way you are accustomed to. The dish is poured hot in completely dry jars. The containers are then closed with sterilized lids.

Rolled up cans should be turned upside down and covered with a warm blanket. So, lecho should stand for at least 24 hours until it is completely cooled. Containers with salad can then be transferred to a cooler storage place. When all the rules are fulfilled, the salad must stand for at least a year.

Ready lecho is used as a sauce, dressing for stews or soup, as an addition to the side dishes. The dish goes well with pasta, meat dishes, potatoes, rice.

Important recommendations

To make a tasty and fragrant lecho it is important to follow these rules:

  1. The taste and texture of the salad will be better if you remove the skin from the tomatoes. This advice can be ignored, but then in the finished dish will come across small pieces of skin. A quick and proven way to do this is described above.
  2. To your liking, you can add to your favorite herbs. For example, many housewives add basil, thyme, dill and parsley to the salad. You can add other vegetables (garlic, onion, eggplant and others). But it will not be a classic lecho.
  3. You should not add more vinegar to lecho than the recipe requires. It is used only to keep the salad longer in the winter.

Classic lecho - option number 2

In our area, the recipe of the Hungarian salad slightly improved and got no less tasty, but more spicy and rich lecho. The main ingredients in this dish have not changed, just some spices and vegetables have been added.

For such lecho need to prepare:

  • juicy fleshy tomatoes - one kilogram;
  • Bulgarian large pepper - two kilograms;
  • medium sized onions - 4 pieces;
  • garlic - about 10 medium cloves;
  • vegetable oil (refined) - one glass;
  • greens to taste (parsley, dill, cilantro) - 2 or 3 bunches;
  • sugar - one glass;
  • ground sweet paprika - 1 tsp;
  • table vinegar - one glass;
  • salt to taste.

Cooking lecho begin with the preparation of vegetables. The first wash and clean the pepper. Then it needs to be cut into large pieces of any shape. You can simply cut the fruit along into four equal parts. Then you can wash and chop the tomatoes. Previously, they decided to remove the skin.

Attention! Tomatoes are also cut into 4 equal parts.

Onions cleaned from the husk, washed and cut into half rings. Further, the prepared vegetable oil is poured into a deep saucepan, heat it up and throw the chopped onion into it. We bring onions to transparency and add tomatoes to the dish. At this stage, you can salt the lecho and continue to simmer for about 20 minutes.

Then in a pan throw the pieces of Bulgarian pepper. The pot is covered with a lid and the salad is boiled for another 15 minutes. Garlic is passed through a press or finely cut with a knife, then it is also added to the container. Immediately after it, throw the sugar and vinegar. Simmer another 20 minutes.

Important! All this time, the salad must be constantly stirred, so that it does not stick to the bottom.

At the final stage, add chopped greens, paprika and pepper to the salad. Lecho mix thoroughly and boil the last 10 minutes. The finished salad is poured into sterilized jars. Letcho for the winter is ready!


No matter how over the years they have perfected and have not changed the composition of lettuce, the classic version still remains the most delicious. It is in this form that he best reveals the taste of fresh tomatoes and bell peppers. How nice to open such a jar in winter evenings. This is a worthwhile recipe that you definitely need to cook.