Lecho po-sibirski — Siberian-Style Vegetable Stew

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Welcome to a taste of Siberia with this wonderfully hearty Lecho recipe! Lecho, a vibrant vegetable stew with Hungarian origins, has found a second home and a unique identity in Eastern European kitchens. This Siberian-style version is a perfect example of culinary adaptation, taking the classic base of tomatoes and bell peppers and enriching it with the earthy sweetness of carrots and the savory depth of onions. It's a celebration of the harvest, a dish designed to preserve the bounty of summer and bring warmth and color to the cold winter months. Simple to make and bursting with flavor, this Lecho is perfect as a side dish, a relish, or a delicious standalone snack.

A glass jar filled with vibrant red Siberian-style Lecho, a mix of peppers, tomatoes, and carrots.

Siberian-style Lecho

Cooking: 50 minutes
Quantity: 3425 Grams
Per 100g/ml
Calories: 108.5 kcal
Proteins: 0.75 g
Fats: 3.13 g
Carbohydrates: 7.94 g

Ingredients for Siberian-Style Lecho

  • 1.7 kg of tomatoes
  • 0.5 kg of onions
  • 0.5 kg of bell peppers
  • 0.5 kg of carrots
  • 100 g of sugar
  • 100 g of vegetable oil
  • 25 g of salt (1 level tablespoon)
  • 1 teaspoon of vinegar essence (a 70% acetic acid solution, often used in Eastern European preserving; can be substituted with 7-8 teaspoons of 9% table vinegar)

How to Make Siberian-Style Lecho

First, prepare the vegetables: wash them thoroughly, peel the onion and carrots, and remove the stems and seeds from the peppers. Chop the tomatoes or run them through a meat grinder.

A pile of freshly chopped red tomatoes on a cutting board.

Finely chop the tomatoes

Julienne the carrots. Slice the onion into half-rings. Slice the pepper into half-rings as well, but make them wider than the onion slices.

A close-up of bright orange carrots cut into thin strips (julienned).

Julienne the carrots

A white onion being sliced into thin half-rings on a cutting board.

Slice the onion into half-rings

Red bell peppers sliced into thick half-rings, ready for cooking.

Slice the pepper into half-rings as well

Place the pot with the tomatoes on the stove.

A pot on the stove with bubbling red tomato puree.

Bring the tomatoes to a boil


When it comes to a boil, add the carrots, onions, and peppers.

A pot filled with tomato sauce, carrots, onions, and bell peppers, being mixed together.

Add the carrots, onions, and peppers to the tomatoes


The cooking time for Siberian-style lecho is 30 minutes over medium heat. About 5 minutes before it’s done, add the salt and sugar, carefully pour in the vegetable oil, and add the vinegar at the very end.

A large pot of Lecho simmering on the stove, with steam rising from it.

Cook the lecho for 30 minutes over low heat, adding vinegar, salt, and sugar at the end

Your Siberian-style lecho is ready! All that’s left is to distribute it while hot into pre-sterilized jars.

Hot Siberian-style Lecho being poured from a pot into a clean, sterilized glass jar for preservation.

Distribute the Siberian-style lecho into sterilized jars

Enjoy your meal!

Photo: Lena Tsynkevich

And there you have it—jars filled with the bright, comforting flavors of Siberian-style Lecho! This isn't just a recipe; it's a cherished tradition of preserving summer's best to be enjoyed year-round. Serve it alongside grilled meats, spoon it over grains like buckwheat or rice, or simply enjoy it with a slice of fresh, crusty bread. Each jar is a little piece of sunshine for a cold day. We hope you enjoy making and sharing this delicious piece of Siberian culinary culture. Happy canning!