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EasyCook
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Lecho from bell peppers and tomatoes

6 servings

60 minutes

Lecho made from bell peppers and tomatoes is a bright, aromatic dish of European cuisine that originated in Hungary but has become a favorite in many countries. Its rich flavor combines the slight acidity of tomatoes, the sweetness of peppers, and delicate spicy notes. This versatile dish can be served as a standalone appetizer, a side dish, or a sauce for meat and fish. Prepared using this recipe, lecho stands out for its soft texture due to the pre-evaporation of tomatoes and quick thermal processing of peppers, which preserves their juiciness. Canning lecho allows you to enjoy its taste even in winter, adding a touch of summer freshness to your home menu. This recipe is a true find for lovers of natural and rich flavors.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
669.7
kcal
9.5g
grams
34.3g
grams
81g
grams
Ingredients
6servings
Sweet pepper
3 
kg
Tomatoes
3 
kg
Sugar
1 
glass
Olive oil
1 
glass
Vinegar
50 
ml
Salt
2 
tbsp
Cooking steps
  • 1

    Wash the tomatoes and grind them with the skin in a meat grinder.

    Required ingredients:
    1. Tomatoes3 kg
  • 2

    Wash the bell pepper and cut it into strips.

    Required ingredients:
    1. Sweet pepper3 kg
  • 3

    Put the blended tomatoes in a pot and simmer for 15 minutes on high heat. Add salt, sugar, and olive oil. Bring to a boil.

    Required ingredients:
    1. Tomatoes3 kg
    2. Salt2 tablespoons
    3. Sugar1 glass
    4. Olive oil1 glass
  • 4

    Add chopped bell pepper to the tomatoes and let it simmer for 7 minutes.

    Required ingredients:
    1. Sweet pepper3 kg
  • 5

    Add vinegar and let it boil for another 2 minutes.

    Required ingredients:
    1. Vinegar50 ml
  • 6

    Distribute the hot lecho into sterilized jars, place the jars upside down, and leave them in a warm place.

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