There are a huge number of sunset recipesa variety of salads for the winter. But let's consider one of them - a lecho salad with onions. There are also a lot of options for its preparation, and each hostess chooses for himself the one that is more like it. Due to its rich taste and aroma, it is popular with lovers of pickles. You and your relatives can get a lot of pleasure by tasting this vegetable salad in the winter.
Let's proceed directly to the consideration of lecho recipes. Tomatoes, peppers, onions, carrots are their main ingredients. Thanks to them in the salad contains many useful substances and vitamins.
Ukrainian lecho with onions
This is one of the many recipes for saladwinter. It turns out very tasty and nutritious. This recipe lecho of tomato, pepper and onion guarantees the juiciness of the dish, which you can serve as a separate salad and as an addition to the garnish. To prepare this pickle, you will need:
- two kilos of fresh tomato;
- three kilograms of Bulgarian sweet pepper;
- one and a half kilograms of onions (medium or large size);
- two tablespoons of salt;
- one glass of sugar;
- one hundred and seventy five milliliters of vinegar 9%;
- two hundred milliliters of vegetable oil.
First prepare the necessary for harvestingdishes: sterilize the jars and lids. Wash the vegetables thoroughly. Brush onion and wash too. And to avoid tears while working with it, from time to time moisten the knife and onions with cold water. Then chop the onions into half rings. Next is the preparation of the Bulgarian pepper: cleanse it of seeds and rinse again to be sure to get rid of all the excess. Then cut it into thin slices.
Now cut into small pieces of tomatoes and,fold into a saucepan, cook for half an hour. After that, rub the resulting mass through a strainer-colander - so you should get about one and a half liters of tomato juice.
Then in the boiled juice you need to add salt andsugar, vegetable oil with vinegar. After that, he must boil again. And when this happens, put the Bulgarian pepper and onions. Then again bring the contents of the saucepan to a boil and cook for about fifteen minutes on medium heat.
And at the end of cooking, pour the salad into pre-sterilized jars and cover with lids. Then wrap them in something warm and let the lecho completely cool.
Lecho with carrots and onions
Now consider another recipe lecho. Tomatoes, peppers, onions, carrots are its main ingredients. Thanks to them, the salad contains a lot of nutrients. It's very simple to cook, and in the end you get delicious meats for the winter.
For preparation it will be required:
- one and a half kilograms of Bulgarian sweet pepper;
- one kilogram of fresh tomatoes;
- four medium bulbs;
- two to three medium carrots;
- fifty grams of vegetable oil;
- salt (add to taste);
- one hundred grams of sugar;
- one or one and a half tablespoons of vinegar 9%;
- three bay leaves;
- three cloves of garlic.
Preparing the workpiece
First, sterilize the jars and dry them. Vegetables clean and thoroughly wash. Next, twist the tomatoes in a meat grinder, and cut the pepper into two or four slices. Next, cut the onion rings, then the carrots with oblong slices, then grate it on a large grater.
Take a large saucepan and pour into it.tomato juice. On low heat, bring it to a boil, then add there carrots and cook for about fifteen minutes, making a small fire. Then put a bow in the pan. Brew another five to seven minutes.
Next add the salt on your own, sugarand vegetable oil. Stir thoroughly and put the Bulgarian pepper, then cover the pan with a lid, and after three to five minutes, stir it again. And then extinguish lecho with onions for twenty to twenty-five minutes on low heat, stirring occasionally.
Then add the vinegar, chopped garlic andlaurel leaves after the end of pepper quenching. And then spread the hot salad over the jars and roll them, turn them upside down and leave to cool. In this case, you do not need to wrap the sunset with a blanket. Plus this procurement is that it is perfectly stored in a city apartment.
Your attention is invited to another no less interesting recipe lecho of carrots, onions and peppers. This salad turns out to be fragrant and nutritious. To make it, you will need:
- three and a half kilograms of tomato;
- two and a half kilos of sweet pepper;
- one pod of hot pepper;
- eight hundred grams of onions;
- one and a half kilograms of carrots;
- two hundred grams of sugar;
- one tablespoon of salt;
- one hundred gram of vegetable oil;
- one tablespoon of vinegar 70%.
Preparation of salad
First you need to separate the tomato juice fromtomato, using a juicer, and in case you do not have it, you can twist them in a meat grinder. Then cut the onion is not very large, and chop the pepper as small as possible.
Pour the tomato juice into a saucepan, add toa bow, a bell pepper and cook it over medium heat. Large chopped carrots fry in a lid, in vegetable oil, until it becomes softer, without forgetting stirring, so as not to burn and fry evenly. Then cut the Bulgarian pepper, as you want.
Leave the boiled juice to cook fortwenty minutes, but do not cover the pan with a lid. Then add carrots, bell pepper, sugar, salt and fifty grams of butter. When the resulting mixture boils, boil for ten minutes.
Then pour in the vinegar and cook for another five minutes,constantly stirring lecho with onions. Then spread the salad over the hot sterilized jars and close them. And upon completion, turn the lid down, wrap the blanket and leave for a day.
Now you know the lecho recipe. Peppers, tomatoes, onions, carrots are those vegetables that are inexpensive. However, thanks to them, you can make a good conservation, which will please in the winter.</ p>