Canned Lecho Recipes

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Lecho, Letscho, leczo, or лечо is a popular dish in eastern Europe. Just like with all traditional dishes there are many versions of it. I too make different canned lecho recipe versions for winter.

We enjoy lecho as a side dish to any dinner, but you can also add some meat or eggs and serve it as a main dish. It seems like there are never enough jars of lecho in our house, because it is just so good.

Traditionally the yellow pointed peppers are used for lecho. The green peppers would be too bitter and the red too sweet. However, I use whatever grows well in our garden. Some also like their lecho spicy and use hot peppers as well.

The base of any lecho are tomatoes and peppers, this simple lecho is delicious and many only make the simple form. The same simple way you can make any lecho recipe you want.

Canned Lecho Recipe

Author: Anna @ Northern Homestead

Serves: ca 10 cups

Ingredients

1000 g tomatoes
1500 g peppers
3 tbs sugar
1 tbs salt
100 ml 5% vinegar

Instructions

In a food processor or blender chop the tomatoes.
In a large pot bring the tomatoes, sugar, and salt to a boil and cook for 10-60 minutes (depending on how thick you want the lecho to be)
Cut the peppers into slices or cubes
Add peppers and cook for 15 minutes
Add vinegar at the end of the cooking process
Fill jars, wipe rims, apply lids, and screw on bands
Process in water canner for 20 minutes

There are also many recipes with additional vegetables like onions, carrots, and more. Here are two links to yummy lecho. The videos are in Russian, the ingredients are as follow: