Recipes lecho with carrots


Lecho - a dish of Hungarian cuisine. To date, there are many varieties of this snack, but, as a rule, in any variation there are constant components - Bulgarian pepper and tomatoes. Lecho with carrots is a type of classic dish. It contains carrots, as one of the main ingredients. Below are the best and most interesting recipes leco with carrots for the winter.

How to make delicious lecho?

Photo lecho for the winter

To treat carrots turned out tasty and could be stored for a long time, you should be careful when cooking and take into account certain nuances.

  • Lecho can be made from any kind of sweet pepper, but it is better to choose fleshy varieties with thick walls. In other words - the juicier the pepper is, the tastier the dish will turn out.
  • Vegetables for cooking must be fresh, not spoiled.
  • If before cooking lecho, peel the tomatoes off, the sauce will be more uniform, but this is an optional procedure and does not affect the taste.

Interesting! If there are no fresh tomatoes, you can replace them with tomato paste. At 600 grams of paste is taken 2 liters of water. The total amount can compensate for 3 kilograms of fresh tomatoes.

  • In the classic lecho recipe, the pepper is cut into strips. But when cooking at home, you can cut it as you like — circles, squares, straws, long quarters, or any other method.

A simple recipe for lecho with carrots

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Simple and delicious lecho recipes

It is impossible to say that lecho is a very difficult dish. But many modern recipes have really many of the most diverse ingredients and an abundance of incomprehensible procedures during cooking. For those who love simple, but very tasty dishes, below are two of the most delicious types of lecho in a hurry.

Lecho with onions and carrots


  • Bulgarian pepper - 1 kg;
  • Fresh tomatoes - 2 kg;
  • Carrots - 500 g;
  • Onions - 300 g;
  • Vegetable oil - 150 ml;
  • Granulated sugar - 100 g;
  • Salt large - 30 g;
  • Vinegar 9% - 25 ml.


  1. Tomatoes are passed through the meat grinder to make a homogeneous tomato puree.
  2. Tomatoes are poured into a bowl and added there is vegetable oil, salt, sugar, vinegar. Under the pan include fire - the tomato should boil.
  3. Carrots are cleaned and cleaned. It is necessary to grate on a large grater or simply chop long, thin straws. When the tomato starts to boil, the carrots are sent to a bowl and boiled for a quarter of an hour.
  4. Pepper is cleared of seeds, tails and cut into pieces. Onions are peeled and chopped into half rings. When it takes a quarter of an hour after adding the carrots, you also need to add onion and Bulgarian pepper and cook for another 20 minutes.
  5. The finished dish is poured into containers (sterilized) and rolled up.

Interesting! In order to make a lecho acquired an exquisite aroma, a little dried basil and marjoram are added during cooking.

Easy lecho with carrots


  • Fresh tomatoes - 2 kg;
  • Carrots - 500 g;
  • Bulgarian pepper - 500 g;
  • Onion - 300 g;
  • Vegetable oil - 1 cup.


  1. Vegetables are peeled and washed.
  2. Tomatoes are cut into slices, carrots into thin strips, and pepper into large strips. Onion finely shred.
  3. Heat the vegetable oil in a saucepan and add onions. When it becomes transparent, carrots are added.
  4. After another 5 minutes you can put in the total mass of Bulgarian pepper and tomatoes. All together should be boiled for about 15-20 minutes.
  5. Now it remains only to pour lecho on the banks and roll them.

Tomato and carrot lecho

Photo leto from tomato and carrot

Each type of lecho has its own flavor. The peculiarity of the recipe, outlined below, is that the summer is obtained tomato, rich and bright. In jars, it looks really elegant, but the taste is just amazing!

Ingredients (4 liters):

  • Fresh tomatoes - 2.5 kg;
  • Bulgarian pepper - 2 kg;
  • Carrots - 1 kg;
  • Vinegar 9% - 6 tbsp. l;
  • Sugar - 135 g;
  • Vegetable oil - 170 ml.

Important! Vegetable oil for lecho better to take no smell.


  1. Tomatoes are washed out and cut into small pieces. The variety of tomatoes and the level of ripeness do not play a big role, the main thing is that they are not pure green, otherwise there will not be a pleasant, red-colored sauce.
  2. Tomatoes grind in a meat grinder in mashed potatoes. As an alternative to a meat grinder, you can wipe them through a grater or use a juicer, food processor, blender.
  3. Carrots are cleaned, washed and cut into slices or half rings with a thickness of up to 5 mm.
  4. Pepper is washed and cleaned from seeds, tails. Then it is cut into strips.
  5. Carrots, peppers and tomato puree must be mixed in a bowl and put on medium heat. When all boils, you need to turn down the heat and cook lecho about 45 minutes.
  6. When 45 minutes have passed, it is necessary to pour vegetable oil into the dish, as well as sugar and salt. And after another 10 minutes, pour vinegar.
  7. After 2-3 minutes lecho is completely ready and it remains to be packaged in jars and roll up.

To make jars look beautiful, you must first put pepper in them, and only then pour sauce.

Lecho with carrots and beans

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Lecho with beans

Interesting recipes lecho are those where there are unusual ingredients. Below is a recipe with beans. The final dish turns out unusual, but very tasty.


  • Fresh tomatoes - 3 kg;
  • Carrots - 1 kg;
  • Bulgarian pepper - 5-7 pieces;
  • Beans - 500 g;
  • Onions - 2-3 pcs .;
  • Granulated sugar - 150 g;
  • Salt - 3 tbsp. l


  1. A few hours before cooking lecho you need to soak the beans. You can leave it in the water at night to start cooking in the morning.
  2. Soaked beans are washed and boiled until cooked.
  3. Tomatoes, carrots, peppers are washed and cleaned. Carrots are chopped into straws, tomatoes as small as possible (you can kill with a blender), and pepper as you like.
  4. Sliced ​​vegetables lay in a bowl and put to stew on low heat for half an hour.
  5. After the time has elapsed, diced onion is added to the total mass, and the lecho is cooked for another 10 minutes.
  6. Now it remains to add to the total mass of boiled beans, salt, sugar and simmer all together for 5 minutes.

The finished dish can be laid out in jars and roll up. Only it is necessary to arrange them exclusively in sterilized containers. The lids are also pre-boiled or sterilized.

The recipe for acute lecho for the winter

Photo of acute lecho for the winter

For those who like hot appetizers, there is an option of hot lecho for the winter. Despite the simplicity of the recipe, the dish turns out tasty and unusual.


  • Sweet pepper - 1.5 kg;
  • Fresh chilli pepper - 2 pcs .;
  • Tomatoes - 1 kg;
  • Onion (preferably sharp) - 500 g;
  • Carrots - 250 g;
  • Garlic - 3 large teeth;
  • Granulated sugar - 100 g;
  • Vegetable oil - 50 g;
  • Vinegar 9% - 35 ml;
  • Bay leaf - 3 pcs .;
  • Salt - to taste.


  1. Tomatoes are ground to a puree consistency by any convenient method. You can use a blender, meat grinder, grater.
  2. Pepper is cleared of seeds, tails and cut into strips or in any other way - as you like.
  3. Onion is cut into half rings.
  4. Carrots are peeled and cut into strips.
  5. Spicy chili must also be cut into thin slices. If the seeds are removed, the taste will be just spicy, and if left, it is likely to be burning.
  6. Tomato sauce is poured into a large saucepan, and the mixture is brought to a boil.
  7. Carrots are now added to the tomatoes, and the mixture is cooked for 15 minutes over low heat.
  8. When the carrot is cooked, you must add onions to it, and after 7 minutes - salt, sugar and vegetable oil, as well as Bulgarian pepper.
  9. After 20 minutes, when the Bulgarian pepper softens, you can pour crushed garlic, bay leaves and chili.
  10. At the end, vinegar is poured into lecho, and the dish is poured over sterilized jars. Each jar is rolled and turned upside down. All preservation is covered with a thick rug. Within 24 hours it should cool and only then it is transferred to other winter blanks.

As you can see, lecho with carrots is a very tasty and easy to prepare dish. It can be served as a separate snack or to complement the side dish. It is often eaten simply with bread or used to prepare a variety of first and second courses.