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Lecho from Bell Peppers with Tomatoes for Winter without Vinegar
Instructions
I get ready the ingredients needed for making the lecho from bell peppers with tomatoes for winter.
I clear the peppers of their seeds and stems, rinse, dry and cut them into small strips.
I cut the tomatoes into wedges, having removed the stem ends first.
I tip half of the prepared tomatoes into a deep pot.
I add all the prepared bell peppers to the tomatoes and set the pot on the heat.
Stirring now and then, I bring the mixture to a boil. Once it boils, I lower the heat to just below medium and simmer the vegetables for about 10–15 minutes.
While the lecho cooks, I prepare the garlic: I cut it into small cubes.
Next I add the remaining tomatoes to the pot. Over medium heat, stirring occasionally, I bring it to a boil.
Once it boils, I add the salt and the sugar. I stir and cook for another 20 minutes.
After twenty minutes I add the garlic, stir everything together and carry on cooking for another 10 minutes.
I take the lecho off the heat.
I fill the prepared jars with lecho right up to the rim of the neck. I screw on the lids and turn the jars upside down. I leave the jars to cool completely at room temperature.The lecho from bell peppers with tomatoes for winter without vinegar is ready.
Tips
- 1
TOMATOES IN TWO STAGES – the "secret" of the texture. The first half gives a liquid base, the second half gives meaty pieces.
- 2
WITHOUT VINEGAR – the "secret" of naturalness. The natural acidity of the tomatoes is enough to preserve the lecho without any added vinegar.
- 3
GARLIC AT THE END – the "secret" of the aroma. Added for the last 10 minutes of cooking, the garlic aroma is preserved and does not "burn off".
- 4
MEATY TOMATOES – the "secret" of thickness. Varieties such as Bull's Heart give a thick filling. The same principle works in other kinds of lecho without vinegar.
Video
FAQ
Which pepper should I choose? +
Ideal is meaty, sweet, field-grown pepper (California Wonder, Bogatyr, Podarok Moldovy). Alternatives: red (the classic), yellow (for looks), orange (something unusual), or a mix of colours. A fresh pepper is firm, glossy, with no dents or spots. A large size is best (meaty walls of 5–7 mm). Not suitable: small thin-walled peppers (little flesh), limp or over-ripe ones. Seed brands such as "Gavrish", "Poisk" and "Aelita" are tried and tested. For a "premium" option, choose large farm-grown bell peppers. Greenhouse peppers have thinner walls, so go for field-grown ones. A mix of colours makes the jar look attractive.
What can I use instead of tomatoes? +
Alternatives: tomato paste (500 g + 1.5 L water – the "budget" option), tinned tomatoes in their own juice (3 kg), or tomato purée (3 kg). Brands such as "Pomidorka", "Chumak" and "Mutti" are tried and tested. Fresh sweet varieties (Bull's Heart, Pink Giant, San Marzano) are the "premium" option. Do not use green tomatoes (sour) or unripe ones (no aroma). For a "spicy" version, add 1 chilli pepper (without seeds). For the "classic", use only sweet red varieties. For "premium", use farm-grown field tomatoes.
How long does the lecho keep? +
In sterile, sealed jars at room temperature – up to 1 year. In a cool cellar – up to 1.5 years. Once opened, in the fridge – 5–7 days. Write the canning date on the jars. If a lid bulges, do not open it; throw it away. Do not store in sunlight, or the colour will "fade". Without vinegar the storage is more "temperamental" – use strictly sterile jars. It is best used within the first 6–8 months. Seal it in 0.5–0.8 L jars, which are more convenient to open. Before serving, take it out 15–20 minutes ahead (cold "mutes" the flavours).
What goes with lecho? +
A standalone appetiser – on bread with butter. With boiled potatoes (the classic). With pasta and spaghetti – instead of a sauce. With rice or buckwheat – a "lean lunch". With meat, whether fried, braised or baked. With grilled or boiled fish. With fried eggs or an omelette – "breakfast". On sandwiches with herbs and cheese. With pelmeni and vareniki. With boiled chicken. With a shot of cold vodka – the "Russian" way to serve it. For a "family dinner" – with mashed potato and cutlets. A universal vegetable preserve for everyday meals and celebrations alike.
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