Pepper lecho with rice for the winter. Step-by-step recipes for making lecho with rice for the winter

05.08.2021

Lecho is a salad with a wonderful taste and aroma. The classic recipe for this dish is loved by many. But its composition can hardly be called diverse: tomatoes, peppers and spices. Experienced housewives know more original way preservation, which helps to add zest to the dish, make it more satisfying and unusual in taste. Using the recipe for lecho with rice for the winter, you can get an excellent appetizer for meat dishes.

The subtleties of the preparation of the appetizer that came to us from Hungarian cuisine are associated with the selection of the most suitable ingredients. In order for the lecho to acquire a rich taste, aroma and color, it is necessary to select fleshy varieties of tomatoes and peppers for its preparation. And the onion should not be too spicy, otherwise its smell will overpower other vegetables.

The hostess can safely choose rice for harvesting at her discretion - it can be long-grain or round, steamed or basmati. You can take apple cider vinegar or table vinegar.

It is also necessary to prepare food and containers for preservation correctly. Rice, vegetables and jars must be rinsed thoroughly. Tomatoes, peppers, carrots, onions must first be sorted out, throwing out bad vegetables and cutting off spoiled places. Storage containers should be sterilized.

Required Ingredients

There are many variations of this blank, popular among housewives.

But the most tested remains the most classic recipe for delicious lecho with rice. To bring it to life, you need to stock up on the following ingredients:

1 kilogram of fleshy, not overripe tomatoes;
200 grams of rice;
600 grams of sweet bell pepper;
2 medium onions;
250 milliliters of sunflower oil;
50 milliliters of 9% table vinegar;
120 grams of granulated sugar;
50 grams of salt;
spices to the taste of the hostess: bay leaf, paprika, cloves, allspice.

Used technique

The hostess, when preparing an exquisite lecho with rice at simple home conditions, a blender or a meat grinder for chopping tomatoes (although you can do with a regular grater), sharpened knives or a food processor for shredding vegetables will come in handy in the kitchen.

It is also important to have roomy dishes on hand. When cooking lecho with rice, one has to deal with such a feature: the dish may begin to burn if you do not stir it or if the pan is too small.

Cooking process

The process of preparing lecho with rice for the winter begins with vegetables. Tomatoes, peppers, onions must be washed in hot water, if necessary, remove the stalks, cut out the seeds, remove the husks. Then cut the onion into rings or half rings. Chop the pepper into strips.

Tomatoes take a little longer to prepare as they need to be peeled off. To do this, douse the tomatoes with boiling water or keep them in hot water for a short time. This will allow the skin to peel off easily from the pulp. Pass the peeled tomatoes through a kitchen meat grinder or chop in a blender.

Pour the resulting mass into a saucepan, pour oil into it, add chopped pepper, put on fire and leave to cook for 15 minutes. This time can be spent preparing the rice.

Pour the groats into a bowl with hot water and put on the stove for 30 minutes. Do not add salt, sugar or spices. Transfer the boiled rice to a separate saucepan, salt according to the recipe. Then it can be mixed in a large bowl with vegetables and put back on the fire for 20-30 minutes. During cooking, the lecho should be constantly stirred to prevent burning.

To determine if an appetizer is ready, experienced housewives pay attention to rice grits - it should be slightly hard and in no case be boiled down, turning into porridge.

The last step is adding vinegar. This should be done when ready mix will be removed from the fire. Put the lecho with rice in initially sterilized jars, roll up and leave in a warm place until the preserves cool down.

How to cook lecho with rice in a slow cooker

The recipe for lecho with rice in a multicooker makes it easy to prepare a fragrant and healthy dish... You will need:

1.5 kilograms of tomatoes;
1 kilogram of pepper;
3 medium onions;
1 cup rice
3-4 cloves of garlic;
1 tablespoon salt
½ cup sugar;
½ glass of oil;
50 milliliters of vinegar 9% table.

Grind the tomatoes, grate the carrots, finely chop the onion and pepper, chop the garlic. Transfer all vegetables to the multicooker bowl, add sugar and salt. Turn on the "Extinguishing" mode for 30 minutes. Then pour in the oil and pour the rice, put the multicooker on the same operating mode again for 45 minutes, from time to time checking the degree of readiness of the rice.

Add table vinegar, switch to heating mode for 10 minutes, then put the lecho into prepared jars and roll up.

Expiration date of the workpiece

The national Hungarian dish - lecho, which was originally served as a second course, has long become popular in our country. homework... It is important to remember the need to comply with the expiration dates and store it correctly in order to decorate your table with only fresh and high-quality snacks.

You can enjoy the taste of homemade lecho throughout the year if the following conditions are met:

the jars are hermetically sealed (it's easy to check: just turn them upside down and wait);
a dark place has been selected for storage.

If mold, stains, foam, swelling appear in the cans, then their contents must be thrown away immediately - it is dangerous to health.

Lecho is a vegetable salad that can be made with any food you can find on hand. It's incredible tasty dish has a delicate taste and aroma, with which the ingredients saturate it. V classic recipe there are very few ingredients - these are tomatoes and bell peppers. But there are many other options for its preparation. Recipes for lecho with rice for the winter with cabbage, zucchini, eggplant or just spicy spices are very tasty.

Features of cooking lecho with rice

Lecho vegetable salad for the winter, which came to us from Hungarian cuisine, has its own subtleties of preparation and they are associated with the correct selection of products. To make it tasty, fragrant and rich in color, you should opt for fleshy varieties of tomatoes and peppers. But the onion should not be too bitter, otherwise it will overpower the smell of other ingredients.

You can take any kind of rice. Vinegar can be apple cider vinegar or table vinegar.

Food should be prepared for stewing correctly, all vegetables and rice should be thoroughly washed. Sort tomatoes, peppers, onions and carrots, cut out the spoiled areas. Wash and sterilize cans.

Lecho recipes with rice

Whatever recipe for lecho with rice for the winter is chosen, it will become a quick side dish for meat, poultry or fish. The combination of vegetables with cereals always has a perfect taste and aroma with any kind of preparation. Each of the recipes described below can be easily complemented with your favorite herbs or herbs, adding your own special flavor to the salad.

Classic recipe

tomatoes and salad peppers, 10 pcs.;
onion 2 pcs.;
1/4 Art. vinegar;
2 tbsp. l. salt;
1 tbsp. rice;
250 ml of oil;
1/2 tbsp. Sahara;
a set of spices: bay leaf, a mixture of peppers, cloves, paprika.

Step-by-step recipe for lecho with rice with a photo for the winter:

Wash all vegetables, if necessary, cut out black spots, remove the stalk with seeds, remove the husk.
Cut: onion into rings, pepper into strips. Turn the tomatoes into mashed potatoes using a blender, after removing the skin.
Put the finished vegetables in an aluminum container (the salad will not burn in such a bowl), pour in the oil, simmer for 15 minutes.
At this time, it is time to prepare the rice. Rinse it well under running water until the liquid becomes clear. Cook separately.
When the rice is almost ready, rinse and add to vegetables, salt, add sugar and spices. Leave to languish for another 20 minutes. Stir the salad from time to time so that it does not stick to the pan.
Advice! You can determine whether the appetizer is ready by the rice, its grains should not fall apart.
The last step is to add vinegar. This must be done after the container has been removed from the stove.

Put the lecho with rice for the winter in a sterile container, close tightly, wrap it with a blanket and allow time to cool.

With white cabbage

This recipe will help housewives get a full-fledged hearty side dish for meat. For cooking you will need:

1 small fork of cabbage;
5 kg of ripe tomatoes;
400 g long rice;
10 onions;
50 g of salt;
4 large carrots;
15 pcs. salad pepper;
500 g sugar;
0.5 kg of oil;
vinegar essence 50 ml;
chili pod.

These ingredients are enough to preserve 8 liters of lecho for the winter.

Procurement technological process:

Remove the skin from the tomatoes, grind.
In peppers, cut the stalk with seeds, cut into thin strips.
Finely chop the cabbage forks.
Grind the carrots on a grater designed for making salads in Korean.
Cut the onion into half rings.
Take a large container, pour oil on the bottom, heat it up.
Pour in tomato puree, boil.
Add all other vegetables, cover tightly and simmer for 40 minutes.
Boil the rice separately, add to the bulk, add sugar and salt, continue stewing.
10 minutes until fully ready, pour in the vinegar, wait for a boil and remove from the stove.
Put hot in jars, close tightly, wrap and wait until it cools completely.

With hot pepper

For lovers of spicy and spicy snacks for the winter, you will like this recipe for lecho with rice. Products:

20 pcs. large tomatoes;
100 g of rice;
4 salad peppers;
3 carrots;
10 garlic cloves;
3 chili pods;
100 g sugar;
onions 3 pcs.;
1 tbsp. l. salt;
50 ml of vinegar and oil.

Advice! To prepare lecho according to this recipe, it is better to take brown rice. After all, vegetables will be stewed in own juice and it is important that the cereal grains do not fall apart.

Stages of canning lecho with rice for the winter according to this recipe:

Make a thick puree from the tomatoes by peeling them off. Season with salt, add sugar and finely chopped garlic.
Cut carrots, peppers, onions into thin strips after peeling.
Pour oil, tomato puree with spices and all prepared vegetables into a saucepan with thick walls.
15 minutes after boiling, add rice.
Stir the salad thoroughly so that the cereal spreads evenly. Leave to simmer for another 45 minutes. Pour vinegar when the fire is off.
Arrange the lecho on the banks, close hermetically.

With zucchini

This vegetable mix with rice for the winter has a delicate taste and aroma. To prepare it, you should prepare:

15 pcs. bell pepper;
3 young zucchini;
250 g of rice groats;
1000 ml tomato juice;
1/2 tbsp. Sahara;
250 ml of oil;
1/3 Art. vinegar;
1 tbsp. l. salt;
2 bay leaves.

Step by step cooking lecho for the winter according to this recipe:

Pepper seeds, cut into strips.
Boil rice until half cooked.
Cut the courgettes into cubes.
Pour oil into the cauldron and tomato juice, add vegetables, leave to stew for half an hour.
Add rice, spices and leave for another 15 minutes, pour in vinegar before turning off.
Arrange in jars, cork, turn over, cover with a blanket.

With eggplant

In winter, you often want to please yourself with delicious vegetable salads... In order not to deny yourself such pleasure, it is worth preparing them for future use using your favorite products. Lecho recipe with rice and eggplant for the winter - best snack, according to many housewives. For cooking you will need:

2.5 kg of tomatoes;
5 large eggplants;
10 pieces. sweet pepper;
5 pcs. carrots and onions;
1 st. rice and oil;
2 tbsp. l. salt;
1/2 tbsp. vinegar;
1/4 Art. Sahara.

This amount of ingredients is enough to get 5 liters of salad.

Step-by-step preparation for the winter:

Cut the eggplants into rings, put on a baking sheet and bake in the oven.
Advice! Experienced chefs advise taking white eggplants. They are not bitter and have a thin skin.
Prepare the rest of the vegetables: peel and cut the peppers into strips, carrots into thin half rings, and onions into cubes.
Pour oil into the cauldron, put the baked eggplants and all the other prepared vegetables, put on the stove to simmer for 20 minutes.
Grind the tomatoes with a blender to make a puree.
Pour the mass into the vegetables, add salt, sugar, bring to a boil.
Now it's time to add dry rice. Stir and leave for half an hour.
Pour in vinegar and darken for another 5 minutes.
Arrange lecho with rice in jars, store in a pantry or cellar for the whole winter.

With mushrooms

To prepare this vegetable preparation for the winter, you will need:

0.5 kg of rice groats;
10 pieces. salad pepper;
0.5 kg of mushrooms (weigh already boiled);
4 carrots;
3 kg of tomatoes;
1/2 tbsp. sugar and the same amount of salt;
1/4 Art. vinegar.

Stages of canning for the winter:

For this recipe, you can take any forest mushrooms, which are pre-cleaned and boiled.
Peel the pepper, chop into strips.
Remove the skin from the tomatoes and cut into wedges.
Grate the carrots.
Rinse the rice thoroughly and boil until tender.
Take a cauldron, pour oil and gradually add vegetables: simmer carrots for 5 minutes, peppers, tomatoes and mushrooms. Leave for half an hour.
Add rice and leave for another quarter of an hour.
2 minutes before removing from heat, add salt, sugar and vinegar.
Arrange in a sterile container.

This recipe will be appreciated by households and guests.

With beans

For this recipe, you will need to take 1 kg of onions, beans, bell peppers and carrots. You will also need:

tomatoes 3 kg;
1.5 tbsp. oils;
1 tbsp. garlic;
salt and sugar to taste;
bitter chili pod;
1 tsp vinegar essence.

Lecho is prepared for the winter according to this recipe as follows:

Initially, you should soak the beans overnight. In the morning, drain the liquid, pour fresh and boil the beans until tender.
Remove the skin from the tomato and cut into small cubes.
Strain the finished beans, pour into a cauldron and add tomatoes to it. Leave to simmer for half an hour.
Peel and cut all other vegetables into thin strips. Chop the garlic finely with a knife.
In a separate saucepan, simmer chopped vegetables, garlic, add oil and sugar, salt beforehand. After 20 minutes, combine the contents of two containers, mix, simmer for another 10 minutes. Pour in the essence.
Arrange the salad in jars, seal.

Terms and conditions of storage

You can store ready-made lecho for up to two years, provided that high-quality products are selected for recipes and all technological process... The optimal temperature regime is +25 ° C in a pantry or cellar. But as practice shows, lecho with rice and vegetables is eaten in the first winter, because all the recipes described are very tasty.

Conclusion

Any recipes for lecho with rice for the winter can be changed at your discretion. But the main components of the snack are tomatoes, peppers and rice, and which spices and vegetables to add - each housewife decides for herself.

Lecho recipes for the winter

Prepare delicious and simple lecho with rice for the winter according to our step-by-step recipes with photos and videos! Cooking lecho will not take a lot of energy from you!

2 h

120 kcal

5/5 (2)

Many lecho recipes are known to us today, and every housewife can cook it with her own "twist". Also, every family has its own "favorites" among conservation. Today I invite you to consider, cook and taste in your own way delicious lecho with rice, the recipe for which does not take much of your energy. And, perhaps, among the favorite dishes in your family, lecho according to this recipe will take its place of honor, and the diligent hostess will be praised even more!

How to choose the right ingredients

Use ripe tomatoes and peppers. Tomato can also be used slightly mashed, but not spoiled. Choose any rice - long or round, it doesn't really matter. Lecho with rice will look more colorful and attractive with red and yellow bell peppers, and green will fade and lose its appearance during cooking.

Recipe for lecho salad with rice for the winter

Kitchen appliances: kitchen stove.

Ingredients

For preservation, sterile dishes are always used, namely jars and lids. Therefore, before detailed description cooking lecho I will make a small emphasis on sterilization.

Sterilization of cans and lids

Before sterilization, jars and lids, if they are not new (for example, those that are screwed on), should be thoroughly rinsed with detergent and rinsed thoroughly. Then sterilize the dishes in a way that is convenient for you.

Cooking lecho

Rinse the tomatoes, if desired, remove the skin from them. It is very simple to remove the skin if you make a cross-shaped incision on the opposite side of each tomato from the place where the stalk is attached, and then pour boiling water over all the tomatoes for 10 minutes. Thus, the skin will be very easily and quickly separated from pulp.
Cut the tomatoes into quarters and mince or chop with a blender.
Put the tomato puree on the fire, bring to a boil, then reduce the burner flame to medium and cook covered for 15-20 minutes.
While the tomatoes are boiling, peel the carrots and onions. Cut carrots into strips, onions into half rings. Rinse and remove seeds and streaks of pepper, cut into strips. Add all of this to the tomatoes, bring to a boil again, and then add the oil and spices.
When the vegetables are slightly boiling, add the washed rice and simmer over a minimum flame for 20 minutes.
Don't overcook rice! Better slightly undercooked it - it will come in hot lecho, scattered over the banks.
5 minutes before the lecho is fully cooked, add salt and vinegar.
Put lecho with rice in jars, roll it up and put it upside down in a warm place, wrapped in a blanket. After complete cooling, remove and store in a cellar or pantry.

Video recipe

I suggest watching a colorful slideshow with a simple and understandable presentation of the recipe for lecho with rice, as well as a pleasant and calm musical accompaniment.

What to serve lecho with

Lecho can be used as a dressing for first courses or as a sauce for meat dishes... Since lecho according to this recipe already contains a side dish - rice, they even prefer to eat it as an independent salad!

When preparing lecho with rice, do not forget to stir it quite often, as rice has a bad property to burn.
If you cook lecho for several cans at once, do not turn off the heat under the pan immediately after cooking, but reduce to the very minimum. This will allow you to pour still boiling lecho into the jars.
Tomatoes can be minced with a meat grinder or other suitable kitchen equipment, or they can be grated. You can also just chop the tomato into small pieces, but be prepared for the fact that when using lecho, you will often come across small pieces of tomato skin.
Carrots can be grated on a coarse grater, but, in my opinion, it will be better for external and taste lecho, if it is cut into strips.
Store the lecho for no more than 12 months.

Possible other cooking and filling options

You can season lecho based on your own preferences. For spicy lovers, you can add pepper to taste or garlic. Also add some sweet paprika or cloves if desired - this will give your lecho a special taste and aroma.

Greetings friends! When everyone gets tired of winter and a blizzard and we want to plunge into summer at least a little bit, you can open a jar of lecho salad, which will remind you of the beautiful summer. good recipe, a set of simple ingredients and, of course, your wishes. We take over the recipe for lecho with rice for the winter, and right now we will tell you it, the matter remains small. You need your desire, which, judging by the fact that you are now reading this recipe, you have. It turns out that now we only need necessary ingredients and here everything plays into our hands, since all the components of this salad are nowhere easier, and they will certainly be found in everyone.

What is a lecho salad, and then I think it is not worth explaining, because probably, there simply are no people who do not know about this salad. The specific feature of lecho with rice is simple, and it is also clear to everyone, following from the name itself.

Lecho with rice for the winter- enough hearty salad which can be eaten straight off the can as a salad or appetizer, or added to use it as a cool side dish.

Well, in short, you understood and felt the indispensability of this salad in winter, therefore, without any hesitation, we proceed directly to cooking.

In order to prepare a salad you need:

Ripe tomatoes - 3 kilograms;
Red bell pepper - 1 kilogram;
Onions - 1 kilogram;
Carrots - 1 kilogram;
Whole rice - 1 glass;
Salt - 2 tablespoons;
Sugar - 1 cup;
Vegetable oil - 300 grams;
Vinegar 9% - 50 milliliters.

This weight is indicated for peeled and prepared vegetables for cutting.

Well, let's get down to the most laborious process, namely the preparation and cutting of vegetables. First, peel the onion and wash it, then cut it into thin half rings with a knife. Now we will wash and clean the bell pepper from seeds and stalks. Then cut the Bulgarian pepper into strips. It's much easier with carrots, wash it, peel it and rub it on a coarse grater.

Now let's move on to our tomatoes. Wash the tomatoes thoroughly, cut into small pieces, cut off the butts if necessary. Then we cut the tomatoes in a meat grinder.

We take everything that we cut, pour it into a cauldron or cauldron, add chopped tomatoes, mix the whole thing well and put it on a small fire, cook.

When the mixture has boiled, mix everything well, tighten the fire to a minimum and cook for about twenty minutes.

After that, pour the rice, after rinsing it well, add salt, vegetable oil and, of course, sugar. Once again, mix everything kindly and set to cook further.

When the salad has boiled, cook it for about 30 minutes over low heat under a closed lid so that it stews well. After thirty minutes, the rice should already be cooked, if it is, add vinegar, mix well again and cook for another seven minutes.

After the lecho salad has been cooked for the winter, we pour it into clean sterilized jars, try to maintain equal density in all jars. We cover with lids, which we boiled of course and roll up with a key for the winter.

We turn the rolled up cans and wrap them in a blanket in a common “fur coat” and leave them to cool down for a while, this is about a day.

What I want to say about the features of this recipe, of course, the better the products you use for this salad, the tastier it will turn out. As for pepper, it is better to use it red and the redder the better, so the lecho will be more beautiful, the color will be more saturated.

Tomatoes for lecho are best used of soft varieties, it is very good if they are fully ripe and very juicy.

And in other matters, the salad is very cool, the taste is excellent, it is well eaten by both children and adults, even those who do not like this kind of preparation.

Let's hope that you liked everything, and you will definitely use this recipe and cook lecho with rice for the winter.

Ingredients

tomatoes 1.5 kg
onion 500 g
bell pepper 500 g
carrots 500 g
rice 190 g
sunflower oil 200 g
salt 1-1.5 tbsp. l.
sugar 70-80 g
table vinegar 40-50 g
allspice peas 5 pcs.
carnation 2 buds
bay leaf 2 pcs.
pepper mixture 0.25 tbsp. l.
ground paprika 0.25 tbsp. l.
mustard seeds 2 tsp

How to cook lecho with rice for the winter

Before cooking, I prepare all the ingredients. Let's start with the tomato. Tomatoes of any kind, mature, with dense pulp, are suitable. Do not use rejected vegetables. Rinse in cold water.
It is advisable to remove the skin from the tomato. This is easy and simple to do. Make a cruciform cut on top of each tomato. Boil enough water. Dip the prepared tomatoes into boiling water. Keep in boiling water for 1 minute. After that, drain the hot water and pour cold water.
After a hot bath, with a tomato, it is enough, it is easy to remove the peel, which we will do.
Cut the peeled tomatoes into very small pieces, grate on a coarse grater or twist in a meat grinder. Send the tomato mass to a saucepan with a thick bottom. Add salt, sugar and butter. Stir and boil. Cook for 6-8 minutes over low heat.
While the tomato mass is boiling, prepare the rest of the vegetables. Rinse the pepper, peel and cut into small strips.
Peel and rinse the onion. Cut into half rings. If the bulbs are small, cut into rings.
Peel the carrots, rinse. Grind on a coarse grater.
Cut the peeled garlic into slices or cubes.
The tomato has boiled for the right time, add Bell pepper, carrots, garlic, onions. Stir with a wooden spoon. Boil.
Now add the spices that you can adjust to your liking. Stir. Boil and simmer for 6-8 minutes over low heat.
Add washed rice. Stir and cook for about 20 minutes, after boiling, until half cooked. The rice should not be overcooked. Cook over low heat, stirring frequently so that the rice does not burn.
Prepare jars with lids. The container must be thoroughly washed with detergent and rinsed well in running water. Sterilize in a convenient way, and boil the lids separately for about ten minutes. I sterilize the washed jars in the microwave at full power for 3 minutes.
Pack lecho in hot jars. At this stage, the jars can be covered with sterile lids, sealed tightly, turned over and wrapped.
But to protect myself, I always sterilize jars with blanks 10-15 minutes after boiling.
Seal tightly, turn over and wrap warmly. After the jars are cool, send them to a cool place.