What to do if the lecho has gone sour. Recipe for lecho for the winter

Lecho is an excellent homemade preparation for the winter. Moreover, it is fashionable to cook it according to a variety of recipes. And today we will have an option with rice - tasty, simple, and most importantly, your family will definitely like it. And it wouldn’t be a shame to put such an appetizer on the table.

I have no doubt that you already have your favorite recipes for this delicacy. But today I would like to add a couple more to your piggy bank. Moreover, we will use tasty and healthy rice as a jar filler.

As with other recipes, we will need fleshy and fully ripe tomatoes, thick-walled peppers and onions, usually white onions. The most important thing is not to overdo it with its sharpness. Otherwise, it will overwhelm all other tastes. As for rice, take the variety that you like best.

Lecho with rice and tomatoes - a classic simple recipe step by step

This is perhaps the simplest and most delicious recipe that every housewife will definitely enjoy. It doesn’t matter whether you are preparing this salad for the first time or have been making similar preparations for a long time – the result will be simply mind-blowing every time!

What you will need:

Fully ripe red tomatoes – 10 pcs.
Thick-walled lettuce pepper – 10 pcs.
Onions, not bitter – 2 pcs.
Vinegar - a quarter of a glass.
Salt - a couple of large spoons.
Rice – 250 g.
Vegetable oil – 250 ml.
Sugar – 100 g.

As for spices, here you can take what you like - bay leaf, cloves, paprika, ground black pepper.

How to cook

Rinse tomatoes and peppers under running water. Remove the peel from the tomato and cut into slices. Remove the seeds from the pepper and also cut into long strips. Remove the skins from the onion.

Use a blender to puree the tomatoes. Cut the onion into half rings.

Place all the prepared vegetables in a large saucepan, pour in the specified amount of oil, cover with a lid and simmer for about 15 minutes over low heat. Don't forget to stir so nothing burns.

Rinse the rice thoroughly under running water and cook in a separate container.

When the cereal is almost completely ready, rinse it and add it to the vegetables. Add salt, sugar and all the spices you choose. Stir, cover and leave to simmer for another 20 minutes.

Don't forget to stir the contents from time to time.

5 minutes before you remove the pan from the stove, pour in the vinegar and stir.

Place the finished lecho in small sterile jars. Roll up the lids, turn over and place under a blanket until completely cooled. Store in a cool, dark place.

How to cook “Lecho without tomatoes”

Prepare all ingredients.

Wash the pepper, remove the seeds and cut into 3-4 pieces.

In a thick-bottomed bowl, mix water, oil, salt, sugar and vinegar essence. Bring to a boil while stirring.

Place chopped peppers in boiling brine.

Simmer the pepper, covered, over medium heat for 8-10 minutes. The pepper should become soft, but should not lose its shape. At the end of cooking, it is best to try the future preparation in order to adjust the taste as desired (the recipe does not require strict proportions).

Place the finished hot lecho without tomatoes into pre-sterilized glass jars. The peppers must be folded tightly enough, but so that the brine is distributed evenly. Screw on the jars with sterile lids and leave until completely cool, then transfer to a cool place for storage. The specified quantity yields approximately 3 jars of 500 ml each.

Happy preparations!

How to cook lecho with rice and vegetables - use white cabbage

If you want to please your family with an unusual recipe for a delicious winter salad, then lecho with white cabbage is ideal for this.

What you will need:

White cabbage - a small fork.
5 kg red tomatoes, fully ripe.
400 g long grain rice.
10 white onions.
50 g salt.
4 large carrots.
15 thick-walled peppers.
500 g sugar.
500 ml vegetable oil.
Vinegar essence – 50 ml.
Chili pepper – 1 pod.

This amount is enough to prepare 8 liters of delicious salad, which is ideal for meat like no other.

How to cook

Rinse the tomatoes under running water, remove the peel and grind in a meat grinder or use a blender.

Wash the pepper, cut out the seeds, stem and white fibers inside, then cut into long strips.

Remove the seeds from the chili pepper and cut into small pieces.

Chop a forkful of cabbage as finely as possible.

Wash the carrots, peel and grate.

Peel the onion and cut into half rings.

Pour oil into the bottom of a large, thick-bottomed pan and place on the stove.

Pour in the tomato puree and let it boil.

Pour in all the other prepared vegetables, stir, and cover with a lid. Turn the heat to low and leave it like that for 40 minutes.

Boil the rice until fully cooked. Add to the pan with vegetables, add sugar, salt and simmer again for about 20 minutes.

At the very end, pour in the vinegar, stir and you can remove from the stove.

Place the finished lecho into sterile jars, roll up the lids and place upside down under a blanket until it cools completely. Store in a cool cellar or basement away from light.

Odessa pepper in tomato juice

Composition (for 2.5–3 l):

sweet pepper - 2.5 kg;
tomato juice - 0.5 l;
vegetable oil - 0.2 l;
table vinegar (9 percent) - 20 ml;
sugar - 0.2 kg;
salt - 20 g.

Cooking method:

Wash the peppers and pat dry with a napkin. Peel the seeds from the vegetables while removing the stems. Cut the fruit lengthwise into 4 parts.
Boil the juice, add salt and sugar, cook for 5 minutes, stirring.
Place the pepper pieces into the boiling juice and cook for 10 minutes.
Pour in vinegar and stir. Wait for the sauce to boil again. Remove from heat.
Place the peppers in sterilized jars and cover with the juice in which they were stewed.
Seal the jars tightly and turn them over. Cover with a blanket and leave to cool as is.

Homemade lecho with rice and hot pepper for the winter - step-by-step recipe

For those who like spicier salads, I offer this simple, and at the same time proven option. You can regulate the amount of hot pepper yourself - the spiciness of the final dish will depend on it.

What you will need:

20 large tomatoes, fully ripe.
100 g of rice of any kind.
4 large thick-walled peppers.
3 medium carrots.
10 cloves of garlic.
3 small chili peppers.
100 g sugar.
3 heads of white onion, not very bitter.
1 large spoon of salt.
50 ml vinegar.
50 ml vegetable oil.

If you want the rice not to boil too much and remain intact, then it is ideal to take the cinnamon-colored variety.

How to cook

Wash the tomatoes, peel them and grind them into puree. Pour into a saucepan with a thick bottom. Add salt and sugar, as well as chopped garlic.

Wash and peel the carrots, grate them.

Wash the peppers, remove seeds and stems, cut into long strips.

Peel the onion and cut into half rings.

Place all the vegetables in a saucepan with the tomatoes, mix and put on the stove.

Cook covered after boiling over low heat. Wait 15 minutes and add raw but thoroughly washed rice.

Stir again, cover and simmer over low heat for about an hour. Don't forget to stir from time to time.

At the very end, add vinegar and stir. Place the finished lecho with rice for the winter in sterile jars and roll up the lids. Place upside down under a blanket until completely cool. And then store it in a dark place.

How to cook “Lecho without carrots and onions”

Prepare your ingredients.

Peel the pepper from seeds and rinse, then dry, cut into strips or large segments.

Place chopped tomatoes in a blender bowl, pour in tomato juice, add garlic and a spoonful of tomato paste.

Grind all ingredients until smooth.

Transfer the contents of the bowl into the pan, and immediately add the chopped pepper.

Add butter, salt and sugar. Cook lecho over low heat for 40-45 minutes.

After a while, take a sample. To seal, pour in vinegar, bring to a boil and immediately package, screw on the jars and cool under a blanket for 24 hours.

The lecho is very tasty. Enjoy your meal!

Cooking lecho with rice and zucchini for the winter - a simple and tasty recipe

This vegetable mix, which housewives love to prepare for the winter, has an extraordinary taste and excellent aroma. Moreover, due to its tenderness, zucchini gives the salad a piquant twist.

What you will need:

15 bell peppers, sweet, any color.
3 small young zucchini.
250 g rice.
1 liter of tomato juice.
100 g sugar.
250 ml sunflower oil.
50 ml vinegar.
A tablespoon of salt.
A pair of bay leaves.

In order not to bother with removing the seeds from zucchini, you should take the youngest specimens, preferably green ones - it is with them that such blanks are obtained best.

How to cook

Wash the peppers, cut into two parts, remove the seeds and cut into strips.

Rinse the rice and boil until half cooked.

Peel the zucchini and cut into cubes. If there are seeds, they should be removed.

Pour oil and tomato juice into a large, thick-bottomed saucepan. Pour in the prepared vegetables and place on the stove over medium heat to simmer. This time takes about 30 minutes.

Add rice and spices to the pan and leave for another 15 minutes over low heat. And just before turning off, pour in the vinegar, stir and remove from the stove.

Place in sterile jars, roll up the lids, turn upside down and put under a blanket. Store after cooling in a cool, dark place.

Lecho with rice and eggplant - just lick your fingers

Eggplants can not only be baked, but also used as a component for winter lecho. And today I would like to write one of these recipes for you.

What you will need:

Fully ripe tomatoes – 2.5 kg.
5 large eggplants.
10 bell peppers.
5 carrots.
5 onions.
250 g rice.
250 ml oil.
2 tablespoons salt.
100 ml vinegar.
50 g sugar.

The specified amount of ingredients is enough to get 5 liters of ready-made salad. Therefore, stock up on small jars - they will definitely come in handy here.

How to cook

Let's start with eggplants. They need to be washed and cut into rings without cleaning. Then place on a baking sheet with butter and bake in the oven for about 20 minutes.

The ideal option is varieties with white fruits. They are not bitter, and their skin is very thin.

Wash, peel and cut the pepper into long strips.

Peel, wash and cut the onion into thin strips or half rings.

Pour oil into a thick-bottomed pan, add eggplants to the bottom, place all the prepared vegetables and simmer on the stove over low heat under the lid for 20 minutes.

Puree the tomatoes using a blender and pour into the pan with the remaining vegetables.

Add salt, sugar and bring to a boil.

Rinse the rice and add it to the future salad without boiling it first. Leave everything on low heat under the lid for 45 minutes.

After this time, add vinegar, stir and simmer for another 5 minutes.

Place the finished salad in sterile jars, roll it up and send it to cool under a blanket. Store all winter in the pantry or other cool place.

What to do if the lecho has fermented

What kind of water should I throw it in? Is it worth rinsing? Should you cover the container with a lid or not? What proportions should I stick to?

All these questions are often asked by many who want to cook the most fluffy rice possible. To be quick, useful, and not difficult! Fortunately, almost every self-respecting company has a grill.

Since good weather has condemned us to overeating, let's eat deliciously! Organizing the space of a small kitchen can be very difficult - sometimes real chaos reigns here. But even here it is quite possible to rationally use valuable square meters.

Eat as many vegetables as possible! As Stanislav Lem liked to say: “People, like goats, should eat grass, they just don’t understand it yet!” A few tips will help you look at some vegetables differently. Vegetables have their own secrets! Do you know how to cook broth correctly?

Beef, vegetable, chicken, fish. General rules, tips and secrets from culinary gurus will become a gastronomic discovery for many. It seems like nothing complicated, but what a result!

How to cook lecho with rice and mushrooms - the most delicious and simplest recipe for the winter

To prepare this preparation, I recommend that you use champignons. It makes the salad very tasty, simple and with minimal calories. In addition, it can always be served as a separate dish on any table.

What you will need:

500 g rice cereal.
10 thick-walled bell peppers.
500 g of already boiled mushrooms.
4 medium carrots.
3 kg of fully ripe tomatoes.
100 g sugar.
50 g salt.
50 ml vinegar.

The mushrooms should be cleaned and boiled until fully cooked. During cooking, you should change the water several times.

How to cook

Wash the pepper, remove seeds and cut into thin long strips.

Peel the tomatoes and cut into slices.

Grate the carrots.

Rinse the rice and boil until fully cooked.

Pour sunflower oil into a saucepan with a thick bottom. Add the vegetables, stir and let simmer over low heat for about 20 minutes.

Then add mushrooms and rice and leave to simmer for 30 minutes under the lid.

Add salt, sugar, vinegar, let stand for 5 minutes and remove from heat. Place the finished lecho into sterile jars and roll up. Place upside down under a blanket until cool and store in a cool cellar.

Sos, the lecho is swollen!

Historians say that humanity has been using beans for years. It is expensive as the main source of vegetable protein.

Using a plant of the legume family in soups, side dishes, and salads, we sometimes do not know the intricacies of preparing many varieties. Here are the most important bean secrets! Experts unanimously recognize beef as dietary meat. This is a low-calorie product that is recommended for problems with excess weight. Beef has a beneficial effect on the entire body: it activates the work of the heart muscle, brain, and promotes motor activity.

I had never been able to beat the meat carefully and quietly before: there was a terrible roar in the apartment and bloody scraps were flying in all directions and remained hanging as pictures on the wallpaper. One of the main dishes on the holiday table is salads. If, say, hot dishes are made traditionally using standard technologies, then in terms of snacks there are practically no restrictions.

Do I need to soak?

Unusual lecho with rice and beans - just lick your fingers

If you like hearty and tasty salads for the winter, then the option with beans will come in handy. Moreover, at the end of summer and beginning of autumn, all the necessary ingredients can always be found in your garden.

What you will need:

1 kg white onion.
1 kg of beans of any color.
1 kg carrots.
1 kg sweet bell pepper.
Fully ripe tomatoes – 3 kg.
2 cups sunflower oil.
Garlic – 1 head.
Salt - to taste.
Sugar - to taste.
Chili pepper – 1 pod.
Vinegar essence – 1 teaspoon.

The most important thing in this recipe is to cook the beans correctly. It should be soaked overnight. In the morning, drain the water, rinse and boil until fully cooked.

How to cook

Remove the skin from the tomato and cut into small cubes.

Place the finished beans on the bottom of a large saucepan, and place the tomato pieces here. Place on the fire for 30 minutes to simmer, covered.

Peel all other vegetables that are present in this recipe. Wash and cut into strips.

Finely chop the garlic with a knife.

Place all the vegetables in a separate pan, add butter, sugar and salt, and add the garlic. Simmer for 20 minutes over low heat, covered.

Then combine with beans and cook for another 10 minutes, covered. At the very end, pour in the vinegar essence, mix and place in sterile small jars. Seal and turn over under a blanket. When the salad has cooled completely, transfer it to the cellar for storage.

Step-by-step recipe for lecho with rice and tomato paste - tasty, simple, quick for the winter

This recipe is much simpler than those where you need to use tomatoes - there is no need to peel them and grind them in a blender or mince them. However, there is one important condition - tomato paste must be of high quality and natural.

What you will need:

2 kg of sweet bell pepper.
1 kg of tomato paste.
Water – 2 liters.
300 g rice.
900 g carrots.
900 g white onion.
Sugar – 200 g.
Vegetable oil – 200 ml.
Salt – 100 g.
Vinegar - two tablespoons.
Garlic – 4 cloves.

To prevent lecho from stagnating after cooking, it should be placed in small jars. This way it will be eaten immediately after opening and will not have to be stored in the refrigerator.

How to cook

Place tomato paste in a saucepan and dilute with water. Add all the sugar and all the salt. Pour in the oil and mix everything thoroughly.

Wash onions, carrots and sweet peppers. Peel and remove seeds from peppers. Cut the onion into half rings, grate the carrots, and cut the pepper into long strips. Place vegetables in a saucepan with tomato paste.

Put on the fire, let it boil, then simmer on low heat for about 10 minutes under the lid.

Rinse the rice well and add to the vegetables. Be sure to mix.

Cover with a lid and leave on low heat for about 40 minutes. As a result, we should have completely cooked products.

5 minutes before turning off the heat, pour in vinegar, add crushed garlic and stir. Place the finished salad in sterile jars, roll up the lids and leave to cool under a blanket. Store in a cool place away from light.

Odessa pepper with tomatoes

Composition (for 4–4.5 l):

bell pepper - 3 kg;
tomatoes - 2 kg;
sugar - 0.3 kg;
salt - 40 g;
apple cider vinegar (6 percent) - 50 ml;
vegetable oil - 0.2 l.

Cooking method:

Wash the peppers. Remove their stems and seeds. Cut the fruit into large pieces, dividing into 4-6 parts.
Wash the tomatoes, dry with a napkin.
Grind on a grater.
Mix tomato puree with salt and sugar, pour oil into it.
Place the prepared mixture in a saucepan and place over low heat.
Bring the puree to a boil. Cook, stirring, for 5 minutes.
Dip the pepper pieces into the tomato puree and drown them in it. Wait for the mixture to boil again, cook the pepper for 10 minutes.
Pour in the vinegar, stir, remove the appetizer from the heat.
Wash and sterilize the jars with soda, and boil the lids that go with them.
Fill the jars with snacks to the very top and roll them up.
Turn the jars over. If you want the peppers to remain crispy, leave them to cool naturally. If the crunchiness of the peppers is not important to you, wrap the jars so that they cool gradually in a steam bath - this will increase the resistance of canned food to unfavorable storage conditions.

Due to the fact that the pepper is cut large for appetizers and cooked for a short time, it retains its elasticity. Because of this, the taste of the dish is unique and is liked by many.

Cooking in a slow cooker - lecho with rice and vegetables

If you have such a wonderful assistant in your home as a multicooker, then you can cook here not only soups and main courses, but also preparations for the winter. For example, this is such a delicious lecho with rice.

What you will need:

1.5 kg of sweet bell pepper.
1.5 kg of fully ripe tomatoes.
Rice – 100 g.
Carrots – 500 g.
White onion – 500 g.
Sugar – 4 large spoons.
Vegetable oil – 100 ml.
Salt - to taste.
Vinegar – 50 ml.

Since the volume of the multicooker is strictly limited, you won’t be able to cook too much at one time. However, this is quite enough to try if you have never made a salad using this wonderful recipe before.

Lecho: recipe for the winter, ingredients

Lecho is an original dish originally from Hungary and popular among housewives in all European countries. This salad has undergone many changes, so there are a huge number of lecho recipes. But the presence of three main vegetables in the dish remains unchanged - tomatoes, sweet peppers and onions.

If you are interested in canning, I strongly advise you to prepare lecho for the winter. This original dish will perfectly complement meat dishes, side dishes, and will also take pride of place on the table as a sauce or appetizer.

Personally, I had to use different lecho recipes for the winter. And not all salads were liked by my loved ones. Among all the variety of technologies and methods of preparing lecho, we managed to create our own recipe for the most delicious preparation. Lecho made from peppers and tomatoes turns out to be very rich, slightly sweet and moderately spicy.