Lecho with onions and carrots - the best lecho recipes for the winter: peppers, carrots, onions

There are quite a few ways to make this vegetable lecho, but we have selected the most successful recipes for you. Stay with us and you will be able to please your household with a wonderful homemade lecho made from tomatoes, peppers, carrots and onions.

Selection of main ingredients

Sweet bell pepper

Peppers can be used, both regular sweet and varietal thick-walled ones, such as Rotunda, Gogoshary and others. The best taste qualities are found in preparations made from thick-walled varieties, but the price of such peppers is quite high, therefore, ordinary sweet peppers are also used. The main condition is that the pods must be fleshy and ripe.

Pre-treatment of paprika (as peppers are called in Hungary) consists of thoroughly washing them, cutting out the stalk with the seed box, and also removing the internal partitions. Cut the pepper into squares, strips or rings.

Tomatoes

Tomatoes used for this preparation for the winter are fleshy, with thin skin. They are washed and the junction of the stalks is cut out. Ideally, from tomatoes you need remove the skin, but this manipulation is not necessary. Since, twisted through the grill of a meat grinder or punched through the knives of an immersion blender, it will practically not be felt in the finished dish.

If you don’t want to bother with chopping tomatoes, then simply cut them into large slices. The only downside here is that when cooking, the skin of the tomatoes slides off and curls into tubes. The appearance of the treatment suffers significantly from this.

You can replace tomatoes with ready-made tomato juice or tomato paste diluted with water. When purchasing these products in a store, you should carefully study their composition. No preservatives, dyes or thickeners!

Carrot

It is best to take root vegetables from your own garden, but if this is not possible, then use store-bought ones. Wash the carrots thoroughly with a brush and remove a thin layer of skin. This is done with the sharp side of a knife, as if scraping off the skin. A vegetable peeler can also replace a knife.

Carrots can be cut in any way: rings, half rings, cubes or long strips. Also, the root can be grated using a coarse grater or grater for Korean dishes.

Onion

For lecho, it is best to use large heads with fleshy scales. And the process of cleaning large onions will significantly reduce your time.

Cutting is carried out: into rings, sickles, cubes, half rings or quarters.The choice of cutting method depends on how the remaining vegetables for lecho will be chopped.

Recipes for winter lecho in a jar

Homemade with garlic

1 kilogram of tomatoes is crushed into a paste, 700 grams of bell peppers are cut into long “ribbons”, half a kilogram of carrots are grated on a large-mesh grater, 300 grams of onions are cut into half rings or quarters (depending on the size of the head).

All products are placed in a wide basin and sprinkled with spices (1 tablespoon of salt suitable for canning, 3 tablespoons of sugar, a teaspoon of ground pepper and 1 bay leaf). Add also half a glass of vegetable oil.

Set the fire to minimum. The amount of tomato filling, at first glance, may seem too small, but there is no need to worry, since after heating the mass, salt and sugar will draw quite a large amount of juice from the vegetables.

Letcho simmer over medium heat for 15 minutes. Without turning off the heat, take out the bay leaf from the basin (it is no longer needed), pour in 2 tablespoons of vinegar with 9% strength, and add 5 large cloves of garlic, crushed with the flat side of a knife.

3 minutes after the start of the final heating of lecho with carrots and onions, it is sent to sterile jars. All the secrets of sterilizing jars for preservation are revealed in a selection of our articles.

With fried vegetables and tomato paste

1.5 kilograms of sweet pepper pods are cut into rings approximately 6-7 millimeters wide. Onions (3 large heads) are also chopped into rings, and 600 grams of carrots are chopped into cubes using a Korean carrot grater.

Pour 150 milliliters of vegetable oil into a large wide frying pan. Once the fat is hot, add the onion. Gently stirring the rings, wait for the vegetable to lighten until translucent.At this point, add the carrot slices. The fire is reduced. The carrot-onion fry should eventually begin to smell fragrant, and the carrot strips should become limp and change color to yellow-orange.

While the vegetables are fried, prepare the tomato sauce: 400 grams of tomato paste are diluted in 1.5 liters of water. Add 1.5 tablespoons of salt (without a slide) and 5 large spoons of sugar to the base.

Stew the lecho by combining all the ingredients together for a quarter of an hour. The final stage is adding vinegar (1.5 tablespoons of 9% preservative). The finished lecho is kept on the fire for another 2-3 minutes, and then immediately put into glass jars. The sealed container is kept in a warm place for a day, and then put into the cellar.

The Invar Berger channel shares its secrets of preparing delicious lecho with fried onions.

Lecho with cucumbers

Vegetable base of the preparation:

• fresh cucumbers (not overgrown) – 1 kilogram;
• sweet pepper – 300 grams;
• carrots – 300 grams;
• onion – 250 grams;
• tomatoes - 1.5 kilograms.

The cooking procedure is standard:

1. Tomatoes are passed through a meat grinder. The resulting juice is mixed with 1.5 tablespoons of salt and 170 grams of sugar. Add 2 bay leaves and 150 milliliters of vegetable oil.
2. Cucumbers, cut into rings or long strips, are combined with slices of other vegetables and poured with twisted tomato paste.
3. Cook the cucumber lecho for 15 minutes over medium heat, stirring occasionally with a wooden spatula.
4. Before screwing, the container must be sterilized, and after filling it is kept warm for 10 to 20 hours.

We also recommend that you familiarize yourself with the recipe for aromatic lecho with zucchini.

Watch the video from the EightYa channel with details of preparing vegetable lecho with onions and carrots.

Lecho with carrots, onions and beans

In addition to the standard set of vegetables: onions (500 grams), carrots (500 grams), tomatoes (1.5 kilograms), sweet peppers (1 kilogram), beans (500 grams of dry grains) are added to this preparation. The color of the legumes is not particularly important, but white varieties still look more impressive in the finished dish.

First of all, cook the beans until tender. Place the grains in a colander and rinse them thoroughly. Leave the legumes aside for some time.

Chop carrots and onions and add 150 milliliters of oil. A pan of vegetables is placed on the fire and carrots and onions are fried directly in it, or rather, they are simmered. Next add the pepper, cut into large pieces. The heat on the stove is reduced and the pan is covered with a lid.

After simmering for 10 minutes, tomato puree is added to the vegetables, prepared from tomatoes punched in a blender and 1 large head of garlic, salt (2 tablespoons) and sugar (3 tablespoons). Simmer the lecho for another 10 minutes.

Add boiled beans and keep the dish on the fire for another 10 minutes. At the very end, 100 milliliters of 9% vinegar are poured into the lecho salad, the delicious winter salad is heated and packaged in jars.

Lecho in a slow cooker

Onions (2 pieces) and carrots (3 pieces) are chopped in a convenient way. Fry the vegetables in a multi-cooker pan for 5 minutes, after adding 4 tablespoons of oil. Operating mode: “Frying”.

Tomatoes (3 large fruits) are chopped with a blender, adding 5 cloves of garlic when chopping. Fried vegetables are poured with tomato-garlic sauce and a kilogram of peppers, cut into large slices, is added.

Before installing the final program, add 1.5 teaspoons of salt and 4 small spoons of sugar to the lecho. Add bay leaf and ground pepper as desired.

In the “Soup” or “Stew” mode, cook the dish for 20 minutes with the lid tightly closed. At the very end of cooking, add 1.5 tablespoons of vinegar, and keep the lecho under the lid for another 5 minutes.

Places and periods of storage

Winter vegetable salad-lecho with carrots and onions does not cause any hassle with storage. The workpiece can even stand at room temperature, but the best option for it, of course, would be a dark, cool room. The maximum period during which canned food should be consumed is 2 years.

In order for you to diversify the list of your winter preparations from tomatoes, peppers, carrots and onions, we have prepared for you a selection of interesting recipes from our website:

• bean lecho;
• lecho in Kazakh;
• homemade lecho with cucumbers.