Lecho is a great appetizer for second courses.
It can be eaten as a sauce for a side dish or salad, as well as separately, spreading on bread.
Lecho in a slow cooker - general principles of preparation
The main ingredients are fresh tomatoes and bell peppers.
The vegetables are washed, the stalk and seeds are cut out from the peppers.
Cut lengthwise into slices or rings.
Tomatoes are poured with boiling water and peeled.
At will, tomatoes with and without seeds are also used for treatment.
For a pinworm, garlic is added to the appetizer.
Depending on the recipe, carrots, eggplant, and zucchini are used for cooking lecho.
Sugar is always used.
Since the lecho is cooked in a multicooker, usually all the ingredients are immediately laid in the bowl.
The dish is cooked in the "stew" mode for about an hour.
Lecho in the Classic cooker
According to this recipe, you will get three half-liter cans of fragrant lecho.
Ingredients:
• One and a half kilograms of tomato;
• Three onions;
• One kilogram of bell pepper;
• Three feathers of garlic;
• A tablespoon of salt;
• Half a glass of sugar;
• Half a glass of vegetable oil;
• Half tea. tablespoons of acetic acid.
Cooking method:
Tomatoes are washed, seeds are removed and lowered in boiling water, peeled. Peeled tomatoes are cut into pieces and grind on a food processor or in a blender. Bulbs and bell pepper are cut into squares, garlic is passed through a garlic squeezer. Vegetables are put in a bowl for a multicooker, add chopped tomatoes, garlic, onions, salt, sugar and mix. Then pour the sunflower oil and stew in a slow cooker in the "Extinguishing" mode. At the end of the preparation, acetic acid is added and left in the "Heating" mode for ten minutes. Warm laid out on prepared sterilized jars for storage for the winter. Cover with a warm blanket and allow to cool. Store in a cool place.
Lecho in the multicooker "From mother in law"
This is a proven recipe for making homemade lecho. Serve immediately at the table or order for the winter.
Ingredients:
• One kilogram of bell peppers;
• One kilogram of fresh tomatoes;
• A pound of onions;
• Two heads of garlic;
• Five tablespoons of sunflower oil;
• Two tablespoons of sugar;
• Tea. a spoonful of acetic acid;
• Parsley, pepper;
• Salt.
Cooking method:
Peppers are washed and cut out the middle, washed again under running water. Cut into four parts and free from white partitions.
Pour fresh tomatoes with boiling water, leave for two minutes, drain the water and fill it with cold water. When the tomatoes have cooled, remove the skin, and the flesh is coarsely cut into pieces. Bulbs are peeled and cut into half rings.
Sunflower oil is poured into the multicooker bowl and vegetables are added. Add garlic, peppercorns, lavrushka, sugar and salt. Vegetables are mixed well, close the lid of the multicooker and put on the "stewing" for one hour. At the end of cooking, add acetic acid and mix.
Served to the table cold. For storage for the winter, the hot lecho is laid out in sterilized cans, closed with tin lids with a sealed key, turned over to cool.
Lecho in a multicooker "In haste"
If you have never cooked a lecho in a slow cooker and doubt the result of the dish, use this recipe for the sample.
Ingredients:
• Half a kilogram of Bulgarian sweet pepper;
• Two hundred grams of tomatoes;
• Two onions;
• Two carrots;
• One table. a spoonful of oil.
Cooking method:
Carrots and onions are washed and peeled, cut into half rings and laid in a multicooker bowl, after pouring the oil.
They put on the "quenching" program for five to seven minutes. At this time, tomatoes are cut in circles or passed through a grater. Then add to the slow cooker to stewed onions and carrots. Leave to stew for another ten to twelve minutes.
In Bulgarian peppers, a core is cut out and cut into rings of medium thickness. Mix in a multi-bowl with the rest of the stewed vegetables. Pour sugar and salt, leave to stew.
The total cooking time is 60 minutes.
If you like the recipe, then for cooking lecho for the winter, use vegetables in the ratio: two kilograms of pepper and three kilograms of tomatoes.
Lecho in the home-cooker
Home-made salad in summer will delight you on long winter evenings. Serve as a separate salad or sauce to a hot side dish.
Ingredients:
• One and a half kilograms of tomatoes;
• One and a half kilograms of bell peppers (red and yellow);
• Two hundred grams of onions;
• Half a glass of sunflower oil;
• Three tablespoons of granulated sugar;
• Garlic;
• Tea. a spoonful of acetic acid;
• Salt.
Cooking method:
Tomatoes are poured with boiling water and peeled. Then pass through a meat grinder or grind on a blender.
Peppers cut out the core, remove the seeds and cut into several slices.
Onions are cut in half rings. The prepared ingredients are placed in a multi-bowl, sunflower oil is poured, sugar and salt, garlic and acetic acid are added.
All mix, close the lid and put on the program "quenching". The dish is cooked for one hour. At this time, jars and caps are sterilized. Hot Lecho is poured into banks and rolled up. Enjoy your meal!
Lecho in the slow cooker
An appetizing lecho with a sweet taste and a slight sourness will turn out according to this recipe.
Ingredients:
• One kilogram of sweet pepper;
• 1200 grams of fresh tomatoes;
• 500 grams of carrots;
• Two large onions;
• One head of garlic;
• Lavrushka;
• One table. a spoonful of salt;
• Four table. tablespoons of granulated sugar;
• Half a glass of sunflower oil;
• Three table. tablespoons of acetic acid.
Cooking method:
Fresh tomatoes are put in a deep bowl, poured with boiling water, allowed to stand for a couple of minutes and peeled off. Carrots and onions are peeled, cut into rings. Tomatoes are cut, freed from seeds and cut into slices.
Peppers are laid out in a pan, poured with water and washed well. After that, each vegetable is cut in half, freed from the stalks and seeds and cut into several slices. Garlic is peeled and cut into thin slices.
Sunflower oil is poured into the bottom of the multi-bowl and vegetables are stacked in layers. First, put slices of tomatoes, secondly - onions and carrots. Top with bell peppers. Pour salt, sugar, add garlic and lavrushka. The slow cooker is closed and put on the "quenching" program for 50-60 minutes.
At the end of cooking lecho is better to try. Peppers should be soft. Otherwise, the cooking time should be increased. You can also add sugar or salt to taste. Then add lavrushka and pour acetic acid.
Close the lid of the multicooker and let it cook for a few more minutes.
The hot dish is laid out on sterilized jars, rolled up, turned over and left to cool. Cover with a blanket.
Lecho in the multicooker "Color assorted"
The medicine prepared according to this recipe is fragrant and beautiful. Three colors of peppers add brightness to the dish. Served as a sauce for side dishes, and can also be used for dressing soup, cabbage soup.
Ingredients:
• Two kilograms of tomatoes;
• Half a kilogram of green bell pepper;
• Half a kilogram of red bell pepper;
• Half a kilogram of yellow bell pepper;
• One and a half table. tablespoons of salt;
• Two feathers of garlic;
• One tea. a spoonful of acetic acid;
• Two tables. tablespoons of vegetable oil;
• Seven peas of black pepper;
• Half a glass of granulated sugar;
• Four peas of allspice.
Cooking method:
The pepper is washed, remove the middle with the seeds and the stalk.
Cut into longitudinal slices, and then cut each half in half. Wash onions, peel and cut into large rings. Tomatoes are freed from the stalk and peel, previously doused with boiling water.
Prepared tomatoes are passed through a blender to make a liquid mass. Oil is poured into the bottom of the multi-bowl. Sliced vegetables are put in a slow cooker, add the tomato mixture, so that it completely covers the chopped onions and peppers. Sugar, seasoning, vinegar are added, then salted. The lid of the steam pan is closed, the mode is "quenched" and the cooking time is 40-45 minutes.
After cooking, the hot lecho is laid out on prepared sterilized jars.
Lecho in the multicooker "In Russian"
For a change in the preparation of lecho, you can use zucchini, and fresh tomatoes - replace with tomato paste.
Ingredients:
• One and a half kilograms of squash;
• Half a kilogram of onion;
• Three hundred grams of sweet pepper;
• 150 grams of tomato paste;
• One head of garlic;
• One bunch of dill;
• Two tables. spoons of salt;
• A glass of sunflower oil.
Cooking method:
The vegetables are thoroughly washed and allowed to dry. Zucchini is peeled and freed from seeds. Carrots and onions are peeled and cut into rings.
Zucchini is cut into small cubes, and pepper - straws. Chop the garlic finely. First, all vegetables are fried with an open multicooker lid on the function of a "pressure cooker". Then it is salted, everything is thoroughly mixed and put on the "quenching" mode for an hour and a half.
Every 40 minutes the lid of the multicooker is opened and all the vegetables are mixed well. At the end of the stew add garlic, chopped fresh herbs.
Turn on the pressure cooker program and bring to a boil.
Lecho is ready! For storage for the winter - poured into sterilized cans.
Lecho in a multicooker "With eggplant"
To diversify the snack for the winter, you can add a little eggplant to the lecho. They will add spice and calorie content to the dish. And many spices will make the appetizer fragrant and fragrant.
Ingredients:
• One kilogram of bell peppers of different colors;
• Half a kilogram of carrots;
• Two eggplants;
• Half a kilogram of onions;
• One kilogram of small tomatoes;
• Half a glass of sunflower oil;
• One table. a spoonful of salt;
• Two tables. spoons of sugar;
• Lavrushka;
• 10 peas of allspice;
• 5 pieces of clove;
• 15 pcs. coriander;
• Garlic.
Cooking method:
The pepper is washed, the stalk and grains are removed, coarsely cut into slices. Eggplant is chopped in cubes (if the vegetables are large, then the seeds are best removed). Carrots are peeled and passed through a grater. Onions are peeled and cut in half rings. Tomatoes cut into slices.
Oil is poured into the bottom of the multi-bowl and vegetables are laid out in layers. Add salt, sugar, spices and bay leaf. They put on the program "baking" for twenty minutes.
Then, without opening the lid of the multicooker, turn on the "quenching" function for 60 minutes. After turning off the multicooker, pour acetic acid into the table, add allspice, peppercorns, garlic, cloves, coriander.
Hot lecho is poured into sterilized cans, rolled up, turned over, allowed to cool.
Cooking in a multicooker - tricks and tips
• Depending on the brand and power of the multicooker, the period of time for cooking in it can be different: it can vary both smaller and larger.
• When cooking lecho in the multicooker for the first time, you should observe the stewing process on your own.
• You can chop peppers both in strips and in rings. Coarsely chopped pepper of different colors - it looks more interesting in a dish.
• Tomatoes can be chopped on a grater, in a blender, food processor or in a meat grinder.
• Savory food lovers can add fresh or dried red hot peppers to the lecho.
• Garlic gives lecho piquancy and a light speck.
• Lecho peppers should be washed not with hands under running water, but with a soft sponge for washing dishes.
• When preparing lecho in a multi-cook, vegetables should be weighed after peeling them.
