Lecho for the winter, a classic recipe in a slow cooker. Lecho in the redmond multicooker

Lecho for the winter in a slow cooker, a simple recipe which involves both convenient preparation and variability of components, is very much in demand. Everything happens easily and comfortably: the sauce does not run away, the vegetables do not burn, and the process itself takes about 60 minutes. In this case, you can not be limited to peppers and tomatoes, but diversify the dish with any vegetables.

How to cook lecho in a slow cooker?

Lecho in a slow cooker for the winter is prepared according to the principle: put everything in a bowl, set the "Stew" and forgot about the dish for 60 minutes.

As for the components, the liquid base is mashed tomatoes, tomato juice or tomato paste sauce.
The obligatory vegetable is Bell pepper. It can be combined with eggplant, zucchini and cucumbers.
When preparing lecho from fresh tomatoes, you need to remove the skin from the vegetables and remove the seeds. Both components can cause fermentation of the workpiece.
To delicious lecho it was stored in a slow cooker for the winter for a long time, vinegar is added to it.

Pepper lecho in a slow cooker for the winter captivates both with ease of preparation, where you need to put everything in a bowl for 40 minutes, and with a minimal food composition. It turns out that a balanced combination of two components - sweet peppers and tomatoes, gives an amazing dish that can be eaten with bread or used as a sauce.

Ingredients:

tomatoes - 4 kg;
bell pepper - 5 kg;
garlic clove - 7 pcs.;
sugar - 30 g;
oil - 40 ml;
vinegar - 40 ml;
salt - 70 g.

Cooking

Peel the tomatoes. Puree.
Transfer to a multicooker bowl.
Add oil, salt, sugar, garlic and pepper slices.
Set the "Extinguishing" mode to 60 minutes.
Add vinegar and hold the pepper lecho in the multicooker in the “Heating” mode for 10 minutes. Pack hot in jars.

Lecho for the winter without vinegar in a slow cooker

Lecho in a slow cooker without vinegar is a godsend for those who follow their diet and do not accept preservatives. Unlike the classic recipe, it takes a little longer (the sauce should boil down well), but the product is 100% natural, with a rich sweet taste. There is no oil or vinegar in the lecho, therefore, the workpiece is stored in the cold.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 2 kg;
sugar - 250 g;
salt - 30 g;
head of garlic - 1 pc.

Cooking

Puree the tomatoes. Season. Sweat in "Extinguishing" for 30 minutes.
Add pepper and simmer for another hour.
10 minutes before cooking, put the garlic.
Lecho for the winter in a slow cooker is a simple recipe in which the product is poured into jars and rolled up.

Each lecho recipe in a slow cooker can be adapted according to financial capabilities. The annual rise in prices for vegetables forces us to look for ways to reduce the cost of harvesting. The same tomato paste is cheaper than tomatoes, has good taste qualities, convenient to work. You just need to dilute the product with water, which is convenient to do in a slow cooker.

Ingredients:

tomato paste - 380 g;
water - 760 ml;
pepper - 1 kg;
carrots - 450 g;
garlic clove - 5 pcs.;
vinegar - 60 ml;
sugar - 75 g;
salt - 25 g.

Cooking

Combine water, pasta, sugar and salt in a bowl.
Sweat in "Extinguishing" for 15 minutes.
Add carrots, after 10 minutes - pepper.
5 minutes before the end, add vinegar and garlic.
Insist 15 minutes. Roll into banks.

The simplest lecho recipe in a slow cooker is made from tomato juice. It can be homemade or store bought. In any case, the process includes three stages: boiling the juice, adjusting the taste, laying the peppers. A small amount of liquid is considered normal - the peppers become soft, give up their juice, and the lecho acquires the correct consistency.

Ingredients:

tomato juice - 3 l;
bell pepper - 4 kg;
hot pepper - 1/2 pc.;
salt - 40 g;
sugar - 70 g;
vinegar - 80 ml;
oil - 125 ml.

Cooking

Set the Bake function to 40 minutes.
Bring the juice to a boil, season and simmer for 10 minutes.
Put both types of pepper and simmer for another 30 minutes.
Roll into sterile jars.

Lecho with eggplant in a slow cooker for the winter was invented by housewives who prefer colorful snacks. In this they did not fail: eggplant. possessing slight bitterness, goes well with peppers, tomatoes and garlic, adding "blue" sharpness. In order for vegetables to better reveal their taste and preserve their integrity, they are fried before stewing.

Ingredients:

eggplant - 250 g;
tomatoes - 500 g;
pepper - 350 g;
onion - 120 g;
garlic clove - 4 pcs.;
sugar - 30 g;
salt - 10 g;
vinegar - 40 ml;
oil - 60 ml.

Cooking

Puree the tomatoes.
Set the mode "Frying" for 10 minutes and brown the vegetables.
Pour in tomato puree and vinegar. Season.
Cook in "Stew" for 60 minutes.
A tasty treat for the winter in a slow cooker is a simple recipe in which the dish is packaged in a sterile container and wrapped up for a day.

A bright representative of the "two in one" blanks. Pickled cucumbers serving as an appetizer plus tomato sauce which can be used as a sauce. The main thing is that the cucumbers turn out crispy. To do this, they should be cut into larger pieces and put into the dish 15 minutes before the end of the process.

Ingredients:

cucumbers - 1 kg;
tomato puree - 500 g;
pepper - 250 g;
garlic clove - 3 pcs.;
oil - 50 ml;
vinegar - 50 ml;
sugar - 60 g;
salt - 25 g.

Cooking

Sweat the tomato puree and pepper in the “Stew” for 25 minutes.
Put the cucumber slices, season and simmer for another 10 minutes.
After 5 minutes, add garlic and vinegar.
Pack into banks.

In a slow cooker - another example of how you can simply diversify the taste classic dish. In this recipe, tomatoes are not mashed, but cut into pieces: meaty zucchini release juice during cooking, which is enough for the product to acquire a balanced texture in an hour and a half.

Ingredients:

zucchini - 350 g;
carrots - 300 g;
tomatoes - 600 g;
pepper - 500 g;
black peppercorns - 5 pcs.;
onion - 250 g;
Bay leaf- 2 pcs.;
vinegar 9% - 60 ml;
oil - 80 ml;
sugar - 60 g;
salt - 30 g.

Cooking

Put all the vegetables, except tomatoes, in a bowl and turn on the "Stew" for 1.5 hours.
After 30 minutes, add the tomato slices.
Season, pour in the oil and continue the process.
For 20 minutes, add vinegar, laurel and pepper.

Lecho with carrots and onions in a slow cooker

Several reasons encourage doing in a slow cooker. First, it is the simplest and affordable way to give the dish a thick texture, enrich it with vitamins and expand its use in cooking, using the preparation in borscht and stew. Lecho with carrots is cooked no more than an hour. During this time, the carrots will lose their crunch and become tender.

Ingredients:

carrots - 250 g;
onion - 200 g;
tomatoes - 700 g;
pepper - 850 g;
oil - 50 ml;
sugar - 60 g;
vinegar - 20 ml;
salt - 20 g.

Cooking

Put the pureed tomatoes, onions and carrots in a bowl and turn on the “Stew” for 60 minutes.
After 30 minutes, add pepper and season.
5 minutes before the end, pour in the vinegar.

Having cooked in a slow cooker, you can not go to the stove for a long time, being content with a full dinner of vegetables and cereals. Moreover, the preparation itself does not differ from the classic recipe. All you need to do is add rice 20 minutes before the end of the process. It doesn't matter if it turns out a little raw. In the bank, he will reach the desired condition.

Lecho cooked in a slow cooker for the winter is extraordinary delicious preparation. The advantage of the recipe is that it is prepared fragrant dish in a miracle pot without problems (you don’t need to worry about burning, you don’t need to stir the pepper often, etc.). From this amount of products, about 3.5-4 liters of wonderful lecho will be obtained.

To prepare lecho in a slow cooker for the winter, you will need:

Bulgarian sweet pepper - 1.5 kg;

Fresh tomatoes - 1.5 kg;

Large onion - 2-3 pcs.;

Carrots (large) - 1 pc.;

Garlic - 3-4 cloves;

Salt - 1-2 tbsp. l. (or to taste);

Sugar - 100-120 g;

Vinegar 9% - 40-50 ml.

Wash the tomatoes, cut into 2-4 pieces.

Wash sweet pepper and remove seeds.

Twist the tomatoes in a meat grinder (if you want no seeds in the tomato, pass the tomatoes through a juicer). Pour the tomato into the multicooker bowl, add the onion, cut into medium pieces.

Mix everything and set the "Stew" program for 20 minutes - during this time the tomato with vegetables will come to a boil. After that, add chopped sweet peppers, garlic, passed through a press, add salt and sugar to the tomato.

Close the lid and set the "Quenching" multicooker program again for 1 hour and 10 minutes. You can stir the pepper once during cooking, but this is not necessary. At the end (10 minutes before readiness), pour vinegar into the lecho. Stir and taste for salt and sugar (if needed, add to taste). Then put the finished lecho into sterilized jars, roll up.

Lecho - great option conservation for the winter. Who doesn't love different delicious salads, especially in winter, when it is snowing outside and our body lacks vitamins so much. Another plus of this dish is that it is quite low in calories.

So even girls on a diet can afford to eat it. Most easy way cooking lecho from bell peppers, tomatoes, zucchini and other vegetables - in a slow cooker. The slow cooker is one of the most convenient kitchen machines.

There was a time when housewives spent several hours preparing a single dish. Now, with the help of a multicooker, you can cook such a delicious and wonderful dish as lecho in just 35-40 minutes, while not wasting time washing and monitoring cooking.

Pepper and tomato lecho in a slow cooker

multicooker with the "Frying" mode; knife; cutting board; cans for seaming; seaming key; covers; meat grinder or blender; spatula for multicooker.

Ingredients

How to choose the right ingredients

The unchanging ingredients of this wonderful dish are onions, bell peppers and tomatoes. You can add other vegetables and ingredients to this dish according to your taste.
Tomatoes must be ripe and red, otherwise they will not be stewed well during cooking.
Zucchini is best taken young. They do not contain seeds and the skin is soft. Also, if you use young zucchini, then it will take less time to cook lecho. If you are using mature zucchini, be sure to remove the skin and seeds.
Lecho is prepared both with vinegar and without it. If you still use vinegar in the recipe, then add it at the end of cooking.
if you love spicy dishes, then you can add chili pepper, garlic or finely grated horseradish root to the lecho.

video recipe

In the video you can see a simple recipe for lecho for the winter in a slow cooker

Lecho from zucchini for the winter in a slow cooker

Time for preparing: 65-70 minutes.
Servings: 4-5 jars.
Number of calories per 100 g: 58.1 kcal.
Kitchen utensils and equipment: multicooker with the "Extinguishing" mode; spatula for a multicooker; knife; cutting board; cans for seaming; covers; seaming key; spoons.

Ingredients

Cooking sequence

Wash and cut into large cubes 640 g of tomatoes.
Peel and cut into half rings 290 g of onions.
We cut it into 4 parts and cut 440 g of sweet bell pepper.
We clean from the peel and seeds 1000 g of zucchini. Cut all zucchini into small cubes.
Cleanse and rub on coarse grater 210 g carrots.
Pour 470 g of filtered water into the multicooker bowl, add 20 g of salt, 12 g of sugar and 140 g of tomato paste.
We spread all the chopped ingredients there: grated carrots, chopped onions, tomatoes and zucchini. We mix everything well.
Add 65 g of vegetable oil, close the lid of the multicooker and set the "Extinguishing" mode for 40 minutes.
After the time has elapsed, open the lid, add 2 g acetic acid and mix well so that all the vegetables are evenly distributed among themselves.
We sterilize jars for seaming and pour our zucchini lecho into them. Immediately roll up the lids.

video recipe

Watch the video on how to make zucchini lecho in a slow cooker.

How to serve and how to complement the dish

Lecho can be served as a side dish either hot or cold. But also with the addition of some products, this dish can be a great winter preparation for other dishes. For example, if you add rice to lecho, then in the future you can cook a wonderful and satisfying meal out of it. vegetable soup with rice.
Before serving, sprinkle lecho with chopped fresh herbs, this will add color and freshness to the dish.
Lecho goes perfectly with rice, meat, pasta and potatoes.
Can you replace regular vinegar apple.
Don't be afraid to add spices to your dish. For example, if you add cloves to lecho, it will make your dish more spicy and change its taste. Such spices are well suited: ginger, basil, marjoram, parsley, cilantro and allspice.
If you add rice or beans to the dish, then it will be more satisfying, but also more high-calorie.

Lecho is prepared both for seaming and long-term storage and for consumption on the same day.
If the tomatoes are cut, then the lecho will turn out to be thicker than if they are passed through a meat grinder.
To make your dish bright and beautiful, use peppers of different colors.
If you decide to add beans to the lecho, then be sure to pre-soak it for a period of 8 to 24 hours. And before adding to the dish, cook it until half cooked. In a slow cooker, the beans will cook faster.
The minimum aging period for lecho in rolled up jars is 2-3 weeks. If you open the seaming earlier, then the vegetables will not have that rich taste which should be.
To make the dish more beautiful, cut the carrots into medium strips.
Don't forget to boil the lids before seaming. Wash the soda cans before sterilizing.
Rolled jars with lecho will be stored longer if, after rolling, they are put with the lids down and wrapped in a blanket until they cool completely.
It is important that the pepper is not digested during the cooking process, otherwise it will become tasteless. And since this ingredient is the basis of lecho, its improper preparation will ruin the whole dish.
If it so happened that you oversalted lecho, do not be sad. Just add tomato juice or diluted tomato paste and boil.
There are many options for cooking lecho. Try to cook. I'm sure you haven't come across recipes very often, so I advise you to try this delicious dish. It will always remain in fashion - a recipe for lecho for the winter with beans -. And do not miss the opportunity to diversify your preparations for the winter with lecho recipes with rice.

One of the popular winter preparations is a lecho, the recipes of which a large number of. Quickly process vegetables and facilitate the cooking process for housewives modern technology such as a multicooker. It can cook not only diet meals but also conservation.

The dish has variety of flavors. It can be sweetish or vice versa, spicy and spicy. Therefore, lecho can be served as a separate dish as an appetizer or used as a dressing.
The blank is prepared on the basis of bell pepper or eggplant with tomato dressing. The dish is seasoned with herbs and spices. The rest of the ingredients are added to taste.
The choice of vegetables must be approached carefully so as not to spoil the taste of preservation. The fruits must be without damage and traces of rot. Vegetables choose medium ripeness, as overripe ones will not hold their shape, and unripe ones will remain raw.
Rinse peppers and tomatoes in running water, put on a kitchen towel to dry. Cut the stem off the peppers and remove the seeds. Cut the tail off the tomatoes, pour over with boiling water and remove the skin.
The method of cutting vegetables can be different. Someone prefers cubes, while the other hostess loves slices. Therefore, cut the fruits as you like. Tomatoes are crushed together with seeds or ground into a tomato.
To add spice to the dish, in addition to bitter pepper, add chopped garlic. If you want to achieve only the taste and not feel the pieces of seasoning, then put the slices in a bag, which you remove from the dish after it is cooked.
Since the workpiece will be cooked in a slow cooker, all the ingredients are placed in the bowl at the same time, along with spices, salt and sugar.
To cook lecho in a multicooker, set the "Extinguishing" mode. Cooking time will depend on the volume of ingredients, but no more than 1 hour.

Lecho in a slow cooker according to the classic recipe

The traditional dressing recipe for the winter involves a minimum of ingredients and an easy cooking process. The main ingredients are peppers and tomatoes. Also, some housewives add onions with carrots. Spices and herbs to taste.

Ingredients for 3 liters ready meal:

sweet pepper peeled and chopped - 2 kg .;
tomatoes - 2 kg .;
white sugar - 0.5 tbsp.;
refined sunflower oil- 0.5 st.;
sea salt - 1 tbsp. l.;
vinegar with a concentration of 9% - 3 tbsp. l.

The recipe for the classic lecho:

Start preparing a dish with tomatoes, as you will need to boil tomato juice from them. Wash the fruits, cut the stem and twist. If you want to cook it with seeds, then remove the skin from the tomatoes and smash in a blender.
Pour the tomato juice into the multicooker bowl, then set the "Soup" mode. Close the lid and boil the tomato for 45 minutes. At the same time, after 10-15 minutes, remove the foam and continue cooking it.
Meanwhile, prepare the pepper. Clean it and cut into slices. If you follow the classic recipe, then cut the vegetables lengthwise into 3-4 parts. To get 2 kg. prepared pepper you will need 2.5 kg. whole fruits.
Pour into hot tomato vegetable oil. In this recipe, it is necessary to use an odorless oil so that the taste of the finished dish does not deteriorate. Then add sugar and salt. You can also add spices at this stage.
Transfer the pepper to the bowl with the tomato and spices. Mix well. Set the lecho to cook for half an hour in the "Extinguishing" mode. It differs from the "Soup" function, since the tomato does not boil, but is cooked slowly. This will keep the pepper in shape.
After the beep, do not turn off the multicooker completely. Leave it on "Heating", pour in the vinegar and mix the lecho thoroughly. While the workpiece is hot, pour it over sterile jars and roll up.
After cooling, move the lecho to a cool place. Pepper and tomato salad can be stored from a year to 2 years.

Lecho in a slow cooker with zucchini and tomatoes

Many housewives love canned zucchini. They can also be used for lecho recipe. To give a dish delicate taste use young fruits. To enrich it add onion with garlic.

Products for 1 liter. lecho:

medium-sized zucchini - 2 pcs.;
tomatoes - 700 g;
dry onion - 1 pc.;
garlic - 3 cloves;
sunflower oil - 0.5 tbsp.;
vinegar 6% - 3 tbsp. l.;
salt - 1 tbsp. l.;
granulated sugar - 1 tsp;
black peppercorns - 5 pcs.

Cooking method:

You can use ready-made tomato juice in the recipe, but you can also make it yourself. Wash the tomatoes, dry and smash in a blender or chop in a meat grinder. If necessary, repeat the procedure, as your mass should have a uniform consistency.
Boil the tomato juice in a slow cooker until a dark red color is obtained. Use the "Cooking" mode. At the same time, fully open the steam outlet, as the juice can “run away”.
Zucchini should be washed well clean water and dry thoroughly with paper towels. Cut the fruits in a way convenient for you. It can be slices or rings with cubes. The skin can not be cut off, as it is soft in young fruits. But keep in mind that small pieces vegetables should be cooked for less time.
Peel the onion from the husk, cut into half rings. Remove the peel from the garlic and chop with the help of the garlic.
After cooking the tomato, transfer the zucchini to it, add the onion immediately. Turn on the equipment to the "Extinguishing" mode, set the time to 30 minutes.
5 minutes before cooking, open the multicooker lid and add chopped garlic, salt, sugar, spices and vegetable oil. Stir the lecho thoroughly and simmer it until the end of the time.
Sterilize the jars with steam, then immediately pour hot lecho into them. Rinse the lids with boiling water and close the jars. Zucchini lecho can be stored at room temperature.

Lecho with eggplant and pepper in tomato

Lecho with pepper belongs to Hungarian cuisine. If in classic recipe add eggplant, then this dish will become national dish Bulgaria. But only in this embodiment, the main thing is to take into account the proportions of vegetables.

For 2 servings of lecho you will need the following products:

medium-sized eggplant - 2 pcs.;
bell pepper - 3 pcs.;
onions - 2 pcs.;
tomatoes - 5 pcs.;
peeled garlic - 3 cloves;
vegetable oil - 0.5 tbsp.;
salt and ground pepper- at your discretion.

Cooking process:

This recipe differs from most in cooking technology. Instead of boiling, you need to fry the ingredients. Therefore, prepare all the products first.
Wash the peppers, dry with paper towels. Cut out the center and cut the flesh into large pieces. It is best to use a light-colored vegetable, so the dish will have color and a beautiful appearance.
Tomatoes need to be prepared not in the usual way. First wash them, scald with boiling water. This will enable you to quickly remove the film. Then cut the fruit in half. Twist one part into tomato juice. Remove the seeds from the rest of the fruits and add to the juice. Cut the pulp into cubes.
Onion cut into strips. But it is necessary to cut not in half rings along the width of the fruit, but along. So the strips remain intact, the fibers are not damaged, which will preserve the shape and taste of the vegetable in the dish. Clean the garlic from the husk.
Last but not least, take care of eggplants, as their flesh darkens quickly and must be cooked immediately after cutting. Rinse the vegetables, remove the peel and cut the fruit into cubes.
Set the slow cooker to the “Frying” mode, pour in odorless vegetable oil. Place eggplants in well-heated oil. They absorb all the oil almost immediately. But do not add it to the bowl, after 5 minutes the vegetables will give the oil back, and you can fry them. Stir the eggplant constantly with a wooden spatula.
After 10 minutes, add the onion and fry the mixture for the same amount of time. After the specified time, pour out all the pepper and continue to fry the food.
When the pepper becomes soft, transfer the chopped tomatoes, finely chopped garlic and spices to taste to the mixture. Now you need to switch the multicooker to the "Extinguishing" mode for 30 minutes. The lid must be closed. Do not add water, as the tomatoes will begin to release juice during stewing.
After 15 minutes, pour the tomato juice into fresh. Stir the lecho and close the lid again, but this time open the steam hole. This will evaporate the excess liquid, and the dish will thicken slightly.
Rinse and sterilize glass containers. Pour hot lecho into jars, close. Store the workpiece in cool place.

Lecho in a slow cooker with peppers and carrots

Although carrots behave "capriciously" in preservation recipes, they are also used to make lecho. It makes the taste of the dish more intense. But the storage of such a blank is limited - only for one season. Below is the recipe for 2 servings. If you need large quantity finished dish, then proportionately increase all the ingredients.

Ingredients for lecho with carrots:

sweet red pepper - 1 pc.;
red wine - 0.5 tbsp.;
large tomatoes - 2 pcs.;
dry onion - 1 pc.;
raw carrots - 1 pc.;
sunflower oil - 3 tbsp. l.;
basil leaves - 3 pcs.;
dry basil - a pinch;
whole cloves - 3 pcs.;
black peppercorns, salt, sugar, spices - to taste.

How to cook lecho in a slow cooker:

Wash the pepper, remove the seeds with a tail and cut into strips. Peel the onion from the husk, chop into half rings. Carrots should be cut into strips or grated as for a Korean recipe.
Turn on the multicooker on the "Frying" mode. Pour vegetable oil into the bottom and wait until it heats up. Throw in the onion and fry until translucent. But do not allow the appearance of a golden crust.
Add carrots to onions. Give her Special attention, since it is this vegetable that can cause damage to preservation. Fry it until half cooked.
After that, pour the pepper into the bowl. Salt, pepper and continue to fry the vegetables for another 5 minutes. Meanwhile, prepare the tomatoes. Wash them in running water, dry with paper towels, remove the middle. Then cut into cubes. If you do not want to feel the film from the tomato in the dish, then throw them in boiling water before cutting and then remove the skin.
Transfer the chopped tomatoes to a bowl, add spices. Stir the vegetables and set the "Stewing" function for 15 minutes, depending on the size of the pepper pieces. When the mixture has reduced, open the lid of the multicooker and pour in the wine. Continue to simmer the vegetable lecho for another 5 minutes with the lid open. So the alcohol will evaporate, and the dish will acquire the original taste.
Lecho prepared according to this recipe can be eaten immediately warm or rolled up in a jar. When cold, it is no less tasty.

Lecho in a slow cooker - a simple recipe

If you have not tried to cook vegetable lecho before, then try a simple recipe first. Having mastered it, you can proceed to more complex options for harvesting for the winter.

Recipe Ingredients:

bell pepper - 500 g;
fresh tomatoes - 200 g;
onions - 2 pcs.;
carrots - 2 pcs.;
vegetable oil - 2 tbsp. l.

Cooking technology:

Peel the onion, cut into half rings. Rinse the carrots, peel and chop into rings or straws. Prepare the pepper in the usual way and cut into large pieces.
Tomatoes need to be mashed. If you are not embarrassed by pieces of film in a dish, then immediately rub the fruits on a grater. Or remove the skin before processing the tomatoes. To do this, put them in boiling water for a few seconds, remove and remove the shell.
Set the slow cooker to the “Extinguishing” program, set the time to 5-7 minutes. Pour oil into the bottom of the bowl, let it warm up a little and put the onion with carrots. Leave them to get ready.
After the indicated time, pour out the tomato juice and simmer the mixture again for about 10 minutes. Then put the prepared peppers to the tomato. Salt, add spices and mix well. Set the "Extinguishing" mode to 1 hour. In this case, the multicooker lid must be closed.
If you like a lot of sauce, then increase the amount of tomatoes. For a more uniform consistency of the dish, squeeze the juice out of them. But only in this case, you will need to increase the time for stewing tomatoes from 10 minutes to 30.

Lecho in a slow cooker - a lazy recipe

The slow cooker is designed to ease the chores of housewives and reduce their cooking time. This recipe involves the simultaneous stewing of all vegetables, so you will not need to pre-fry them and stand near the bowl for a long time.

Required Ingredients:

sweet pepper - 1 kg .;
fresh tomatoes - 1.2 kg .;
carrots - 0.5 kg;
dry onion large - 3 pcs.;
garlic - 1 head;
regular salt - 1 tbsp. l.;
white sugar - 4 tbsp. l.;
vegetable oil - 0.5 tbsp.;
acetic acid - 3 tbsp. l.;
bay leaf and peppercorns - to taste.

Advice. For the recipe, use common salt without any extra additives. Since they can spoil the taste of the dish, especially if you add iodized salt. This rule also applies to sugar. If the recipe does not specify any type of product, then add regular white sugar.

How to cook vegetable lecho:

Put fresh tomatoes in a deep container, pour over with boiling water. This trick will help you easily remove the skin from the fruit. Cut the processed tomatoes into 4 pieces and remove the seeds. Then cut them into cubes or rub them on a grater.
Peel onions and carrots, cut into half rings. Rinse the pepper also from dirt, cut lengthwise into 2 parts, remove the seeds with a tail. Cut the pulp of the vegetable into strips or cubes.

Important! You may not stick to a particular way of slicing vegetables. The main thing is to choose one common for all fruits and monitor the size. This way the ingredients will cook at the same time.

You can use spices whole or grind in a mortar, even bay leaves. Peel the garlic, finely chop or squeeze through the garlic.
Now place the vegetables in the bowl in layers certain sequence. Pour odorless vegetable oil on the bottom. It is best to use sunflower oil in preparations. Lay carrots and onions on top of it.
The next layer is tomatoes. Spread the tomato slices evenly over the onions. If you are using tomato juice then just pour it into the bowl.
Put in the pepper last. Sprinkle all the spices, salt and sugar on top. You don't need to mix vegetables. Close the slow cooker and cook the lecho on the “Stew” program for about 1 hour. After the signal, open the lid and check the readiness of the pepper. If it does not become soft, then simmer the mixture of vegetables for another 10 minutes.
Spread hot lecho in sterile jars and roll up. Store preserves in a cool place. Serve as a separate dish or as a sauce for a side dish.

Colored lecho in a slow cooker

For those housewives who like to combine taste and beauty in a dish, there is a simple lecho recipe with the addition of peppers of different colors. According to the technology of preparation, it does not differ from other methods.

Prescription products:

fresh tomatoes - 2 kg .;
green bell pepper - 0.5 kg .;
red sweet pepper - 0.5 kg .;
pepper yellow color- 0.5 kg;
dry onion - 3 pcs.;
table salt - 1.5 tbsp. l.;
peeled garlic - 3 cloves;
vinegar essence - 1 tsp;
odorless vegetable oil - 2 tbsp. l.;
black and allspice peas - 5 pcs.;
white sugar - 0.5 tbsp.

Cooking process:

Prepare the peppers as described above. Cut lengthwise into 4 pieces, then cut each piece in half. Or chop the vegetable into strips. Cut the onion into large half rings, chop the garlic. Wash tomatoes, remove seeds and grate. Or remove the skin and grind in a blender.
Pour vegetable oil into the bowl first. Lay the onion and pepper as tightly as possible. Top fill tomato juice. Sprinkle the spices evenly and close the lid. Set the multicooker to the “Extinguishing” mode for 45 minutes.

The time for each cooking recipe should be adjusted depending on the brand of multicooker. Also pay attention to its power. Therefore, before cooking, carefully read the instructions for using the equipment.
If this is your first time cooking vegetable lecho in a slow cooker, then you will have to constantly control the stewing process. So you will avoid burning the dish and you will be sure of its readiness.
Vegetable lecho can be not only sweet, but also spicy. To do this, use hot peppers in addition to garlic, both fresh and dry. You can also add other spices.
For a more thorough cleaning of the pulp of the pepper, do not wash it under running water with your hands, but use a kitchen sponge or a brush with soft bristles.
In recipes, follow the indicated amount of ingredients. At the same time, it is necessary to weigh the vegetables after cutting them, and not as a whole.

A slow cooker can be a good helper in cooking vegetable lecho. To make the workpiece tasty and fragrant, you should not only take into account the recipe, but also clearly follow the specified cooking technology. Enjoy your meal!

Ingredients for 1.5 liters:

sweet pepper - 1 kg
tomatoes - 1.2 kg
carrots - 0.5 kg
large onion - 2 pcs.
garlic - 4 cloves
bay leaf - 1 pc.
salt - 1 tbsp. without a slide
granulated sugar - 4 tbsp. with a slide
odorless vegetable oil - 50 ml
vinegar 9% - 3 tbsp.

Abundance in the summer season fresh vegetables so big that sometimes you are at a loss and you just can’t decide what to roll into jars first? Lecho - cold appetizer, cooked from a variety of vegetables, among which sweet prevails. You can cook it not only as a preparation for the winter, but just like that for no reason, in the summer, when you want stewed vegetables.

Cooking method

Vegetables and additional ingredients to prepare the workpiece, I collect in advance (I buy bell peppers, carrots, tomatoes and onions). I measure required amount salt, granulated sugar and vinegar.
I put fresh tomatoes in a deep bowl and pour boiling water over them. I let them stand for one minute, after which I very carefully drain the boiling water and pour over the vegetables cold water. When the tomatoes are cool, I remove the skin from them.
Peel carrots and onions and wash with water. I cut the onion into half rings, carrots into rings. I cut the tomatoes in half, remove the seeds and cut into pieces. bell pepper I spread it in a large bowl, fill it with water and thoroughly wash each vegetable. Then, I cut it in half, cut off the tails, clean out the seeds and cut the half of the peppers into a few more pieces. I cut the peeled garlic cloves into plates.
I pour odorless vegetable oil into the bottom of the multicooker bowl. All vegetables are laid out in layers. First I put the pieces of tomatoes, then on top a layer of onions, and carrots.
Now I'm spreading the sweet bell pepper.
I add salt, sugar, garlic cloves and bay leaf. I close the lid of the multicooker and set the “extinguishing” mode, time 1 hour. In the process of cooking lecho in a slow cooker, there is very important point- the extinguishing time may vary up or down, it all depends on the model and power of the kitchen unit. Therefore, I strongly advise you to check the peppers after 30 minutes for readiness if you have a slow cooker of a different model. Bulgarian pepper and all other vegetables should be soft. If the situation is the opposite, we cook lecho more in time.
10 minutes before the end of the program, open the lid and taste the sauce. Adjust the amount of sugar and salt as needed. Taste tomato sauce lecho should turn out sweet with a barely perceptible sourness from tomatoes and salt. If everything is in order with the taste of the finished dish, I throw out the bay leaf and pour in the vinegar. I close the lid and cook lecho in a slow cooker until the end of the program. Lecho with vinegar should boil together for at least five minutes.
In advance, after thoroughly washing them with soda and rinsing with water. Tin lids sterilized in boiling water for 15 minutes. Very carefully, with a plastic ladle, I pour hot lecho, cooked in a slow cooker, into sterile jars, cover the jars with lids and roll them up. The aroma of vegetables is amazing!
I turn each jar with the blank upside down, wrap it with a blanket, and leave them in this position to settle for at least a day. Then I store it in a dark, cool place.

Lecho turns out incredibly tasty! It can be eaten as a separate dish or in addition to side dishes of cereals, pasta or potatoes.