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Lecho – Bell Pepper, Tomato and Onion Stew Recipe

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4.1 from 76 reviews

Lecho is a hearty Eastern European bell pepper, tomato, and onion stew that combines sautéed vegetables with tangy tomato juice, vinegar, and a touch of sugar. This comforting dish offers a vibrant medley of flavors and textures, perfect as a side or a main vegetarian meal served warm or preserved for later enjoyment.

  • Total Time: 1 hour 45 minutes
  • Yield: 5 servings

Ingredients

Vegetables

  • 5 large onions, sliced into half circles
  • 2 lbs carrots, peeled and thinly sliced
  • 4 lbs red bell peppers, cut into 1 1/2 – 2 inch pieces (seeds and stems removed)

Liquids and Seasonings

  • 8 cups tomato vegetable juice
  • ¼ cup sugar
  • ¼ cup distilled white vinegar (5% acidity)
  • 4-6 garlic cloves, minced
  • salt, to taste
  • ground black pepper, to taste
  • about 3 tablespoons cooking oil (for sautéing)

Instructions

  1. Prep the vegetables. Slice the onions into half circles, peel and thinly slice the carrots, and cut the red bell peppers into 1 1/2 – 2 inch pieces, removing seeds and stems to prepare them for cooking.
  2. Heat the tomato juice. Pour the tomato vegetable juice into a large stock pot or Dutch oven and bring to a boil, then reduce to a very low simmer to keep it warm for when the sautéed vegetables are added.
  3. Sauté the vegetables in batches. Heat about a tablespoon of oil in a large skillet. Sauté the onions and carrots in two separate batches each, and the bell peppers in three batches. Season each batch with salt and ground black pepper, cooking until the vegetables are softened but still retain some crispness. Add more oil before each batch and if the skillet starts to brown too much, add a bit of water.
  4. Transfer sautéed vegetables to tomato juice. After each batch is cooked, add the sautéed vegetables to the tomato juice pot, stirring gently to combine.
  5. Add seasonings and simmer. Once all veggies are combined in the pot, stir in sugar, vinegar, and minced garlic. Adjust salt depending on the tomato juice’s saltiness. Bring the mixture to a boil covered, then reduce to a low simmer and cook for 10-15 minutes to meld the flavors.
  6. Optional preservation. If storing for longer than two weeks, sterilize mason jars and lids. Pour hot Lecho into jars, wipe rims, and secure lids.
  7. Process jars for canning. Place jars in boiling water, ensuring they are fully submerged. Boil for 10 minutes, then remove and cool in towels for 12 hours until lids are concave, indicating a proper seal.
  8. Storage. Refrigerate jars for short-term use (within 2 weeks) or store sealed, sterilized jars at room temperature or in cold storage for up to a year for long-term preservation.

Notes

  • Sauté vegetables in batches to avoid overcrowding the skillet, ensuring even cooking and maintaining texture.
  • Adding a bit of water during sautéing prevents burning if the skillet gets too dry.
  • Adjust salt carefully depending on the sodium content of your tomato juice.
  • Use sterilized jars and proper pressure canning for safe long-term storage beyond 2 weeks.
  • Lecho can be served warm as a side dish, a topping for bread, or a base for other meals.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Eastern European
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lecho-bell-pepper-tomato-and-onion-stew-recipe/