Recipes

Bulgarian lecho on tomato juice for the winter

Lecho refers to one of those dishes that few people can resist, except that a person is allergic to tomatoes or sweet peppers. After all, these vegetables are fundamental in the recipe blanks. Although originally lecho came to us from the Hungarian cuisine, its composition and cooking recipes had time to change sometimes beyond recognition. Under the difficult climatic conditions of Russia, where winter lasts sometimes for more than six months, the lecho turned into a fireworks of autumn-summer vegetables and herbs, spiced up with spices and taste, based on the hostess’s preferences. And, of course, it is, above all, harvested in large quantities for winter storage in order to be able to enjoy its beauty, taste and aroma all year round.

If you have your own plot and tomatoes are growing in large quantities, then you will probably make lecho from fresh vegetables. But many people prefer to cook lecho under a simplified recipe, using freshly prepared or even purchased juice from tomatoes. But lecho with tomato juice, despite the simplicity of its preparation, remains one of the most delicious varieties of this dish, harvested for the winter.

The easiest recipe

The recipe below is not only the easiest to prepare and the number of ingredients used. In lecho, cooked according to this recipe with tomato juice, Bulgarian sweet pepper retains its pleasant density and elasticity, as well as a greater amount of vitamins, which is very important in the harsh winter time. Although sterilization is not used in the preparation process, the amount of vinegar in the marinade is sufficient for the preform to be well preserved under normal storage conditions.

You only need:

  • 3 kg of high quality Bulgarian sweet pepper;
  • 1 liter of tomato juice;
  • 180 grams of sugar;
  • 60 g of salt;
  • Half a table 9% vinegar.

It is very important to take fresh, juicy, preferably freshly harvested peppers, with fleshy, thick walls. Its color can be any. From red, orange, yellow pepper you get not only tasty and healing, but also a very beautiful dish.

Tomato juice is quite possible to use the purchase, and you can squeeze it out with the help of a juicer from your own tomatoes.

Tip! For the manufacture of one liter of tomato juice is usually used about 1.2-1.5 kg of ripe tomatoes.

According to this recipe lecho with tomato juice for the winter should get about three liters of finished products.

First you need to wash and release the fruits of pepper from seeds, stem and internal partitions. Peppers can be cut in any convenient way, depending on your preferences. Someone loves cutting into bars, someone - straws or rings.

When cut, pour pepper with boiling water so that all the pieces disappear under water and leave on steaming for 3-4 minutes.

At the same time you can cook the marinade. To do this, in a large saucepan with a thick bottom, stir the tomato juice with salt and sugar and bring everything to a boil. Add vinegar.

Meanwhile, the steamed pieces of pepper are thrown into a colander and shake off excess moisture. Gently pour the pepper from the colander into the pan with the marinade, boil and boil it with stirring for about 5 minutes. Lecho with tomato juice is ready. It remains only to immediately decompose it into prepared sterilized jars and cork with lids. It is not necessary to wrap the jars so that the pepper does not become too soft.

Important! The sterilization of cans and lids must be taken very carefully. To spend at least 15 minutes on its conduct, since there is no provision for additional sterilization of the finished dish according to the recipe.

Some housewives, making lecho from Bulgarian pepper with tomato juice according to this recipe, add to the ingredients another 1 head of garlic and 100 ml of vegetable oil.

Try to cook lecho using both options and choose the taste that you and your family will prefer.

Letcho "colorful assorted"

This recipe for lecho for the winter with tomato juice is also quite simple, but much richer in composition of ingredients, which means that its taste will be distinctive and original.

What you will need to find:

  • Tomato juice - 2 liters;
  • Bulgarian sweet pepper in peeled and sliced ​​form - 3 kg;
  • Onion - 0.5 kg;
  • Carrots - 0.5 kg;
  • Dill and parsley - 100 g;
  • Vegetable oil - 200 ml;
  • Cumin - pinch;
  • Granulated sugar - 200 grams;
  • Salt stone - 50 grams;
  • Acetic essence of 70% - 10 ml.

Peppers must be well washed, cut into two halves and cleaned from the fruit all the internal contents: seeds, tails, soft partitions. Peel the onions, wash the carrots and peel the skin off with a peeler.

Comment! Rinse the young carrot well.

At the second stage of cooking, the pepper is cut into strips, the onions into thin ringlets, and the carrot is rubbed on a coarse grater. Greens are cleaned, cleared of vegetable garbage and finely shred.

All cooked and chopped vegetables and greens are transferred to a large saucepan, poured with juice from tomatoes. Salt, cumin, vegetable oil and sugar are added. A pot with a future lecho is put on the fire, and the mixture is heated until boiling bubbles appear. After boiling the lecho must be boiled for another ten minutes. Then vinegar is added to the saucepan, the mixture is boiled again and immediately decomposed into hot sterilized jars. After closing the jar, turn it upside down for self-sterilization.

Lecho without vinegar

Many people do not tolerate the presence of vinegar in the blanks. Of course, it may be advisable to use citric acid or another vinegar substitute in such cases, but the problem usually lies in the intolerance of any acid in winter preparations. A way out of this situation can be found if you use a recipe for lecho cooked on tomato juice without vinegar, but with sterilization for the winter. The following details the features of the manufacture of such a workpiece.

Tomato juice for this preservation is better to prepare yourself to be completely confident in its quality. There are two main ways of its manufacture:

  • The first - the easiest - with the help of a juicer. The ripest, sweetest, preferably fleshy tomatoes are selected and are passed through a juicer. If you do not have a juicer, you can grind tomatoes through a meat grinder.
  • The second method is used in the absence of any kitchen appliances. To do this, the tomatoes are cut into small pieces, cut a place of attachment to the branch, and spread in a flat enameled container. Adding a little water, put on a small fire and stirring constantly, boil until completely soft. After cooling a little, the resulting mass is rubbed through a sieve, thus separating the skin and seeds.

From one and a half kilogram of tomatoes receive about one liter of tomato juice.

Peppers are washed and cleaned of all the excess. Cut into pieces of convenient size and shape. On one liter of juice from tomatoes should be prepared one and a half kilograms of peeled and chopped sweet pepper.

Tomato juice is placed in a saucepan, brought to a boiling point. Then 50 grams of salt and sugar are added to it and sliced ​​Bulgarian pepper is poured on top. The mixture is gently stirred, heated to boiling and boil for another 15-20 minutes.

Comment! The recipe does not indicate the addition of any seasonings, but you can add your favorite spices to taste.

While lecho is being prepared, the jars must be sterilized, and the lids boiled for at least 15 minutes. Ready lecho must be laid out in cooked glassware so that the tomato juice completely covers the peppers. It is possible to sterilize lecho in boiling water, but it is more convenient to use aerogrill for this purpose.

In boiling water, half-liter jars are covered with lids on top and sterilized for 30 minutes, and liter ones - 40 minutes.

In a convection oven, sterilization time at a temperature of + 260 ° С will take no more than 10 minutes. It is also possible to sterilize jars with lids, but from the latter it is necessary to pull out sealing bands for the time of sterilization in order to avoid damage.

If you decide to sterilize at a temperature of + 150 ° C, then one-liter cans will require 15 minutes of sterilization. Moreover, at this temperature gum from the covers can not be removed.

After sterilization, the finished lecho closes, turns upside down and cools.

Here are just the basic recipes for making lecho with juice from tomatoes. Any hostess, having taken them as a basis, will be able to diversify the composition of lecho to her own taste.