Recipes lecho with tomato paste for winter (photo)

These recipes are so numerous that it is impossible to collect them all together. Each hostess changes them as she wants, adds her own ingredients. The only common thing is that when harvesting pepper, red tomatoes, necessary for cooking lecho, are still very few. In this case, they are replaced with tomato sauce, puree or paste. Usually, this dish serves as a salad, but it can also be a separate dish, such as briol. Today we will talk about what recipes lecho with tomato paste for the winter.

Recipe # 1

Since there are a lot of recipes, we will just tell you about a few of them. Ingredients for the first: six kilograms of red bell pepper, two and a half liters of hot tomato sauce, a glass of granulated sugar, as much - acetic acid and vegetable oil, salt. Pepper is washed, cleaned of seeds and cut into longitudinal strips. In a large-sized stainless steel saucepan, boil the oil. Add sugar, sauce, chopped pepper, salt. Periodically stirring, cook for about 40 minutes. At the very end, stirring, pour vinegar. In advance, we sterilize in a small can of jars and in them we shift the Bulgarian lecho and roll it up with lids. Then turn the jars, wrap them in a warm blanket and leave until they cool down. Using in preparation such lecho recipes with tomato paste for the winter, we get a product that can be stored at room temperature. Using a multi-colored pepper, we get a beautiful, bright and colorful dish.

Recipe # 2

We will prepare the most simple lecho. Lecho is a very tasty dish, but sometimes it takes a very long time to prepare it. Most of it goes to get tomato juice from tomatoes. And time is often not enough in our hyperdynamic life. So they came up with the following recipe, which became very necessary and important for many, because now it takes five times less time. So, we need: five cans of 0.58 liters, two kilograms of Bulgarian pepper, half a kilo of tomato paste, half a liter of water, 150 grams of sugar sand, 200 ml of vegetable oil, 100 ml of vinegar, and a spoonful of salt (canteen). Let's cook lecho. The recipe with the photo is attached. Mine and peel the pepper from the seeds. We connect in a large saucepan water, tomato paste, sugar and salt, mix well enough and put it on the fire. We cut it, but not finely, pepper. When the mixture boils, pour oil into it and spread the pepper. Mix again, bring to a boil and cook for about 20 minutes. At the very end, pour in the vinegar, mix and remove from heat. We lay out in banks and roll. We wrap it up, turn it upside down, leave it for two days and - into a dark cool place.

Recipe # 3

Further we master recipes lecho with tomato paste for the winter. Ingredients: five kilograms of sweet pepper, Bulgarian, half a liter of tomato paste or sauce, two liters of clean water, one hundred grams of salt, 150 grams of sugar sugar, 2/3 cup of vinegar and a glass of vegetable oil. You have never met such a quick recipe. So, we plant the tomato paste in water, add sunflower oil, salt, sugar and vinegar. We put on the stove, bring to a boil and throw into the pan the pepper, previously sliced. 20 minutes cook and send to a pre-sterilized jar, roll them. All is ready!

Recipe # 4: a small introduction and ingredients

In principle, the name "lecho" is beautiful and speaks for itself. A little work on a fruitful summer - and throughout the winter you will enjoy its aroma and taste. And by slightly changing the ingredients, you will get a new, memorable and unique dish. Whatever flavorful dish you did not eat along with lecho, the aroma of the latter, its taste, will still break through. Therefore, one should not give up the pleasure of experiencing such delicate and delicate snacks. Just two hours of work, and lecho will be on your dining table. So, if you have grown pepper bulgarian - lecho for the winter just for you. Ingredients: two kilograms of pepper, Bulgarian, five tablespoons of sugar sand, 3/4 tablespoon of salt and 800 grams of tomato paste.

Preparing our lecho

We wash the pepper under running water, dry it and remove the seeds and stems. It is recommended to cut it with strips. We make tomato paste with water in a ratio of one to one, add salt and sugar, mix. Then we pour into a deep saucepan and put it on the stove. By the way, if you are experiencing problems when preparing lecho, the recipe with photos will help you well. We return to the recipe. We bring the vegetable mixture to a boil, pour the Bulgarian pepper into it and mix it into the total mass. Cook on low heat for 20 minutes. Then we lay out on the banks, sterilized in advance, and roll. Next - the standard procedure: turn upside down, wrap and leave for cooling. A day later we remove the banks in a cool place. Such a recipe of the Bulgarian lecho for the winter is very reliable, and with its proper execution, the vegetable delicacy will be long and well kept. At the same time, it will retain all its useful and taste qualities. And in the winter, this once-overseas meal will decorate any of your meals, including a festive feast.

Recipe # 5

As already mentioned, recipes lecho with tomato paste for the winter there are a variety. And the housewives do not like that it's impossible to finish everything in one day. We need to wait 24 hours a day, so that we can clean the kitchen from the kitchen. In this recipe, this is fixed. Ingredients: three kilograms of pepper, 0,5 kg of tomato paste, 800 ml of water, two hundred grams of sugar sand, 100 ml of vinegar and one spoon of salt. It should be five or six servings. Standardly we process pepper, cut into cubes or strips, if desired. Prepare the sauce. To do this, in a deep saucepan, combine the water with the tomato paste. Add the sugar and salt sand, mix everything carefully until a uniform consistency is obtained. Pour into a saucepan of vinegar.

After dissolving the paste, put the container on the fire and wait until the contents boil. Then add the pepper, bring it back to the boil and cook for 30-45 minutes on a small fire. Time depends on the size and quality of the pepper. If you like spicy dishes, you can add hot pepper in the cooking process. As soon as the lecho is ready, we remove it from the plate and immediately dispense it on sterilized banks in advance. We turn them upside down and literally wrap them for half an hour in a blanket or a towel. Then we can take it out of the room and put it away for winter storage.