Lecho for the winter in a slow cooker - a simple recipe for a delicious appetizer made from peppers and more! Lecho from peppers and tomatoes in a slow cooker Cooking lecho in a slow cooker for the winter
Lecho for the winter in a slow cooker, a simple recipe for which involves both convenient preparation and variability of ingredients, is in great 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. At the same time, you can not limit yourself to peppers and tomatoes, but diversify the dish with any vegetables.
How to cook lecho in a slow cooker?
Lecho is prepared in a slow cooker for the winter according to the principle: put everything in a bowl, set it to “Stew” and forget about the dish for 60 minutes.
- As for the ingredients, the liquid base is pureed tomatoes, tomato juice or tomato paste sauce.
- A must-have vegetable is bell pepper. It can be combined with eggplants, zucchini and cucumbers.
- When preparing lecho from fresh tomatoes, you need to peel the vegetables and remove the seeds. Both components can cause fermentation of the workpiece.
- In order for delicious lecho to be 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 impresses with both its ease of preparation, where you need to put everything in a bowl for 40 minutes, and its minimal food composition. It turns out that a balanced combination of two components - sweet peppers and tomatoes - produces an amazing dish that can be eaten with bread or used as a sauce.
Ingredients:
- tomatoes - 4 kg;
- bell pepper - 5 kg;
- clove of garlic - 7 pcs.;
- sugar - 30 g;
- oil - 40 ml;
- vinegar - 40 ml;
- salt - 70 g.
Preparation
- Peel the tomatoes. Puree.
- Transfer to the multicooker bowl.
- Add butter, salt, sugar, garlic and pepper slices.
- Set the “Extinguishing” mode for 60 minutes.
- Add vinegar and keep the pepper lecho in the slow cooker in the “Warming” mode for 10 minutes. Pack hot into jars.
Lecho for the winter without vinegar in a slow cooker
Lecho in a slow cooker without vinegar is a godsend for those who watch their diet and do not accept preservatives. Unlike the classic recipe, it takes a little longer (the sauce must boil down well), but the product is 100% natural, with a rich sweet taste. There is no oil or vinegar in lecho, so the preparation is stored in the cold.
Ingredients:
- tomatoes - 3 kg;
- sweet pepper - 2 kg;
- sugar - 250 g;
- salt - 30 g;
- head of garlic - 1 pc.
Preparation
- Puree the tomatoes. Season. Simmer in “Stew” for 30 minutes.
- Add pepper and simmer for another hour.
- 10 minutes before readiness, add 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 recipe for lecho 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 procurement. The same tomato paste is cheaper than tomatoes, has good taste, and is easy to use. 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;
- clove of garlic - 5 pcs.;
- vinegar - 60 ml;
- sugar - 75 g;
- salt - 25 g.
Preparation
- Combine water, pasta, sugar and salt in a bowl.
- Simmer in “Stew” for 15 minutes.
- Add carrots, after 10 minutes - pepper.
- 5 minutes before the end, add vinegar and garlic.
- Leave for 15 minutes. Roll into jars.
The simplest recipe for lecho 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, and adding peppers. A small amount of liquid is considered normal - the peppers become limp, give up their juice, and the lecho acquires the correct consistency.
Ingredients:
- tomato juice - 3 l;
- bell pepper - 4 kg;
- hot pepper - 1/2 pcs.;
- salt - 40 g;
- sugar - 70 g;
- vinegar - 80 ml;
- oil - 125 ml.
Preparation
- Set the "Bake" function for 40 minutes.
- Bring the juice to a boil, season and simmer for 10 minutes.
- Add 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 bright snacks. They got it right on this one: eggplant. Possessing a slight bitterness, it goes well with peppers, tomatoes and garlic, adding spiciness to the “blue”. In order for vegetables to better reveal their flavor and maintain their integrity, they are fried before stewing.
Ingredients:
- eggplant - 250 g;
- tomatoes - 500 g;
- pepper - 350 g;
- onion - 120 g;
- clove of garlic - 4 pcs.;
- sugar - 30 g;
- salt - 10 g;
- vinegar - 40 ml;
- oil - 60 ml.
Preparation
- Puree the tomatoes.
- Set the “Fry” mode for 10 minutes and brown the vegetables.
- Pour in tomato puree and vinegar. Season.
- Cook in “Stew” for 60 minutes.
- Delicious lecho for the winter in a slow cooker is a simple recipe in which the dish is packaged in a sterile container and wrapped for a day.
A bright representative of two-in-one blanks. Pickled cucumbers that serve as an appetizer, plus tomato sauce that 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 added to the dish 15 minutes before the end of the process.
Ingredients:
- cucumbers - 1 kg;
- tomato puree - 500 g;
- pepper - 250 g;
- clove of garlic - 3 pcs.;
- oil - 50 ml;
- vinegar - 50 ml;
- sugar - 60 g;
- salt - 25 g.
Preparation
- Simmer tomato puree and pepper in “Stew” for 25 minutes.
- Add cucumber slices, season and simmer for another 10 minutes.
- After 5 minutes, add garlic and vinegar.
- Pack into jars.
In a slow cooker - another example of how you can simply diversify the taste of a classic dish. In this recipe, the tomatoes are not pureed, but cut into pieces: the fleshy zucchini releases juice during the cooking process, which is enough for the product to acquire a balanced consistency 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.
Preparation
- Place all the vegetables, except tomatoes, in a bowl and turn on “Stew” for 1.5 hours.
- After 30 minutes, add the tomato slices.
- Season, add oil and continue the process.
- In 20 minutes, add vinegar, bay and pepper.
Lecho with carrots and onions in a slow cooker
Several reasons encourage you to make it in a slow cooker. Firstly, this is the simplest and most affordable way to give a dish a thick consistency, enrich it with vitamins and expand its use in cooking, using the preparation in borscht and stew. Lecho with carrots takes no more than an hour to prepare. 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.
Preparation
- Place the pureed tomatoes, onions and carrots in a bowl and turn on “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 avoid going to the stove for a long time, being content with a full meal of vegetables and cereals. Moreover, the preparation itself does not differ from the classic recipe. All you need to do is add the rice 20 minutes before the end of the process. It doesn't matter if it turns out a little raw. In the jar it will reach the desired condition.
How nice it is to open a jar of homemade lecho with bell peppers, onions and ground tomatoes in winter! In our family, lecho goes very well as a salad, an appetizer on a piece of bread, and is used as a dressing for preparing hot first or second courses. This lecho recipe is from my grandmother, but she cooked it on the stove, and I decided to make lecho in a slow cooker. Of course, it cooks faster on the stove, but in a slow cooker you don’t need to watch the process.
Both children and adults love homemade lecho. This appetizer is in demand even on the holiday table.
Now is the time to make such a preparation for future use, so that it will be delicious for us to remember summer in cold times. Read a simple recipe for tomato lecho and start cooking.
We will prepare lecho for the winter in a Panasonic multicooker with a bowl capacity of 4.5 liters and a power of 670 W. You may need to adjust the cooking time if your technique varies.
Ingredients:
- Bell pepper - 1 kg,
- Ripe tomatoes - 1.5 kg,
- Onions - 250 grams,
- Carrots - 250 grams,
- Sugar - 2 tablespoons,
- Salt - 1 tablespoon,
- Refined vegetable oil - 150 ml,
- Water or tomato juice - 110 ml,
- Vinegar essence 70% - 0.5 tablespoon.
Cooking process:
Wash all the vegetables. Let the water drain.
To prepare bell pepper lecho, remove the seeds along with the stalk. We cut it into strips. I use red pepper; I like its bright and beautiful color in this recipe. You can take fruits of any color, it will not affect the taste in any way.
Cut the tomatoes into lecho into cubes, neither small nor large. I don't remove the skin.
Finely chop the onions and grate the carrots on a coarse grater.
Mix the vegetables, add salt, sugar, and vegetable oil. Stir again and let stand for about fifteen minutes to release the juice. If you don’t have time, then immediately set the multicooker to the “baking” mode and let all the contents boil. It takes approximately 30-40 minutes. In models with the “frying” function, this process is much faster.
Then we switch the unit to the “quenching” mode, time 60 minutes. Lecho in a slow cooker can be stirred during the process, but if you don’t stir it, it won’t burn, everything is stewed in its own juice, there is enough juice in the bowl. I left it for an hour, everything simmered slowly and everything was perfectly cooked and not overcooked.
When everything has boiled, we dilute the vinegar essence in water and pour it into the bowl. Select the “baking” mode again and let it boil for three minutes.
I sterilized the jars for preparing lecho for the winter before preparing it in a slow cooker (while I was cutting vegetables). Having turned on the “steaming” mode, I placed 3 jars on the steamer tray, about ten minutes for each batch. And below, right in the bowl, I boiled the lids.
That's it, the lecho is ready!
We put the finished hot lecho into jars and close it. Turn them over onto the lids and keep them under a blanket until they cool completely.
The ingredients specified in the recipe yielded three liters of delicious lecho.
If you are preparing tomato lecho with peppers, onions and carrots on the stove, and you have a large saucepan (more than 6 liters), then feel free to double the portion, larger and faster. I always do this if I have time for that many vegetables. And when the lecho boils well in the pan, then reduce the heat to medium and simmer for about fifteen minutes. And then add vinegar water.
Lecho in jars lasts for a year or two, and it is still just as tasty.
We thank Svetlana Kislovskaya for the recipe and step-by-step photos of preparing lecho in a slow cooker.
Bon appetit and delicious preparations with the Recipe Notebook!
By the way, in the “Homemade Preparations” section on our website you will find recipes for winter lecho with zucchini, lecho with eggplants,. For convenience, you can use the quick site search in the upper right corner.
Today I will prepare a classic lecho for the winter. And, of course, it is most convenient to make lecho in a slow cooker. Surely, you have seen such lecho on sale in stores more than once. Very delicious! It's very easy to make yourself!
Preparing for the winter is generally a very convenient thing in terms of saving time. I'll explain with my own example. I am a working mother with a husband and small child. I spend most of the day at work, then run to kindergarten to pick up my child, then home, while simultaneously thinking about what to cook for dinner. You also often need to run into the store, pay receipts, etc. And as a result, there is very little time left to prepare dinner. If you have some preparations in the refrigerator, this will greatly simplify your task. A variety of lecho, vegetable salads, and pickled mushrooms will be an excellent addition to banal boiled potatoes (pasta, buckwheat) with cutlets or sausages. Just don’t think that I feed my child pickles and canned foods every day. Of course no. My child is generally inclined to eat simple potatoes and a simple cutlet, without additives. He loves pickled mushrooms, but I don’t give him more than 2-3 mushrooms. Everything should be within reason.
So, you will spend one minute opening the jar with the preparation. And to prepare a fresh salad for dinner, you will spend much more time. Even banal cucumbers and tomatoes will take you at least 10 minutes. So we prepare the sleigh in the summer and get down to treatment.
Ingredients:
- Bell pepper or sweet pepper – 2 kg
- Onions – 1 kg
- Tomatoes – 2 kg
- Vegetable oil – 50-60 ml
- Sugar – 6 tbsp.
- Salt – 3 tsp.
- Allspice peas – 12 pcs.
- Bay leaf – 4 pcs.
- Vinegar 9% - 4 tbsp.
Method for preparing classic lecho in a slow cooker
First, I thoroughly wash the jars and lids. I sterilize the jars. You can do it in the oven, or you can steam it in a slow cooker. I place the jars in a steamer container, turn on the Steam cooking program, and pour 600-700 ml of water into the bowl. Time -20 minutes.
I prepare all the products. The initial quantity of products is designed for 2 batches of stewing lecho. You can’t fit everything into one bowl at once! I have 2 bowls (5 liters each) for the multicooker.
Therefore, I divide the products into two parts and put them in bowls. First I cook in one, take it out, and immediately put the second one in. You can cook in one bowl, just take turns, in two batches.
Wash the tomatoes thoroughly. I pass it through a meat grinder or grind it in a blender.
I peel the onions and cut them into half rings.
I remove the seeds from the sweet pepper and cut it into large strips.
I pour tomato sauce into bowls in equal quantities. I add chopped peppers and onions to the sauce, also in equal quantities. I add salt, sugar, allspice, bay leaf. I add vegetable oil. I divide all the spices and oil into two bowls!
I mix the ingredients in two bowls.
I put the first bowl in the multicooker. I turn on the stewing program, cooking time is 1 hour. 5 minutes before readiness, pour 2 tbsp into the lecho. vinegar 9%. I stir.
The lecho is ready. I take the bowl out of the multicooker and put in a second one. All actions are the same. Don't forget to add vinegar at the end!
I'm rolling the first batch of hot lecho into jars! When the second one is ready, I roll it up. Wrap the jars until cool and store in a cool place.
From the initial amount of products, 3.5 liters of classic lecho are obtained.
Classic lecho is prepared in the Redmond RMS-M20 multicooker.
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. no slide
- granulated sugar – 4 tbsp. with a slide
- odorless vegetable oil – 50 ml
- vinegar 9% – 3 tbsp.
During the summer season, the abundance of fresh vegetables is so great that sometimes you are at a loss and can’t decide what to put in jars first? Lecho is a cold appetizer made from a variety of vegetables, among which sweet vegetables predominate. You can cook it not only as a preparation for the winter, but also just for no reason, in the summer, when you want stewed vegetables.
Cooking method
I collect vegetables and additional ingredients for preparing the preparation in advance (I buy bell peppers, carrots, tomatoes and onions). I measure out the required amount of salt, granulated sugar and vinegar.
Place fresh tomatoes in a deep bowl and pour boiling water over them. I let them sit for one minute, after which I very carefully drain the boiling water and pour cold water over the vegetables. When the tomatoes have cooled, remove the skins from them.
Peel carrots and onions and rinse with water. I cut the onion into half rings and the carrots into rings. I cut the tomatoes in half, remove the seeds and cut them into pieces. I put the bell pepper in a large bowl, fill it with water and thoroughly rinse each vegetable. Then, I cut it in half, cut off the tails, clean out the seeds and cut the halves of the peppers into a few more pieces. I cut the peeled garlic cloves into slices.
I pour odorless vegetable oil into the bottom of the multicooker bowl. I lay out all the vegetables in layers. I place the tomato pieces first, then a layer of onions and carrots on top.
Now I lay out the sweet bell pepper.
Add salt, sugar, garlic slices and bay leaf. I close the lid of the multicooker and set the “quenching” mode, time 1 hour. In the process of preparing lecho in a multicooker, there is a very important point - the stewing time can 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 different model of multicooker. Bell peppers and all other vegetables should be soft. If the situation is the opposite, we prepare the lecho for more time.
10 minutes before the end of the program, I open the lid and taste the sauce. If necessary, I adjust the amount of sugar and salt. To taste, lecho’s tomato sauce should be sweet with a barely noticeable sourness from the tomatoes and salt. If the taste of the finished dish is okay, throw away the bay leaf and add vinegar. I close the lid and cook the lecho in the slow cooker until the end of the program. Lecho and vinegar should boil together for at least five minutes.
In advance, thoroughly wash them with soda and rinse with water. I sterilize tin lids in boiling water for 15 minutes. Very carefully, using a plastic ladle, I pour the 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 preparation upside down, wrap it in a blanket, and leave them in this position to settle for at least a day. Then I put it in storage in a cool, dark place.
The lecho turns out incredibly tasty! It can be eaten as a separate dish or in addition to side dishes of cereals, pasta or potatoes.
Time: 80 min.
Servings: 4-5
Difficulty: 3 out of 5
Recipe for a wonderful vegetable lecho for the winter in a slow cooker
It so happened that in our country it is customary to make preparations for the winter in the summer. And the point is not that if you don’t prepare several jars of preserves in time, you can be left without vegetables in the cold season.
Store shelves are bursting with all sorts of pickled mushrooms, lightly salted cucumbers, and squash caviar. But you never know what a cunning manufacturer can roll into cans!
Therefore, from year to year we prefer to eat only what we prepare ourselves for the winter. Among other preserves, recipes for lecho in a slow cooker are especially popular.
This product can be an excellent side dish, salad, dressing for first courses; vegetables will enrich the usual summer taste of potatoes, rice or buckwheat porridge.
How great it is to make a sauce for cabbage rolls or a marinade for fish based on natural vegetables, and not store-bought tomato paste! The main thing is to attend to the issue in time and prepare several jars of this treat for the winter.
Cooking lecho on the stove is quite troublesome. Don’t go anywhere, stand next to the pan and constantly stir the tomato mixture so that nothing burns.
In this light, a recipe adapted for a slow cooker acquires special value. The housewife only needs to prepare the vegetables and place them in the bowl; the smart machine will do the rest itself.
Vegetable lecho came to us from Hungary. The recipe for its classic variation consists of only four components: the actual tomato and pepper, as well as salt and sugar. Unusual, right? No oil, vinegar or spices.
However, with such a composition it may seem a little bland. Therefore, we prepare lecho for the winter in a slow cooker with the addition of a minimal set of seasonings: allspice, garlic and bay leaf. If you like rich flavors, you can add cloves or dried herbs.
To ensure that the winter preparation recipe always works, pay special attention to the choice of tomatoes and peppers. Tomatoes should be ripe and juicy, with thin skin. And the flesh of the pepper should be meaty. This is a very delicate point, because overripe or underripe fruits will spoil the taste of the dish.
Step 1
Since the purpose of our food is for the winter, we will have to first sterilize the container. This can be done using an oven or steam treatment.
In the latter case, our lifesaver, the multicooker, will come in handy. Install a steamer container, pour about 0.7 liters of water into the bowl and place the jar on top of the structure, as in the photo below. Select the “Steam” program and process the jars for 20 minutes.
Step 2
Wash the tomatoes. Now they need to be peeled. Scald the fruits with boiling water and leave them there for a couple of minutes. Then drain the water and peel the skin off the tomato using a knife.
Next, the recipe requires us to turn the tomatoes into a smooth paste. How you do this is a matter of personal preference. You can pass the fruits through a meat grinder or, as in our photo, make tomato puree using a food processor.
Nuance: Some recipes suggest housewives to strain the resulting mass in order to get rid of the seeds. In our case, this labor-intensive task can be omitted - the seeds will not be felt in the finished dish.
Step 3
Wash the peppers, remove the stem and seeds. Chop the vegetables. Attention: so that you end up with a luxurious salad with clearly defined pieces of bell pepper, and not a homogeneous, indistinct mass, chop the pepper into medium-sized pieces.
As you can see in the photo, we selected several varieties of peppers. This is no coincidence. Each variety has its own characteristic taste and pulp consistency.
And since the recipe consists only of pepper and tomato, we will enrich the taste due to the different consistency and aftertaste of different types of bell pepper.
Step 4
Place the chopped vegetables into the multicooker bowl, add tomato puree, salt, sugar, spices and garlic pressed through a garlic press.
Step 5
Stir the contents of the bowl until it becomes more or less homogeneous. Select the “Extinguishing” mode, time - 60 minutes. You can be free until the beep.
After the signal about the end of the program, pour the hot mass into the prepared jars and roll up their lids. Wrap the jars in a blanket and leave until completely cool.
When the container has cooled, you can place the jars in a cool place (for example, a basement), where they will meet the winter.
Note! The recipe for lecho in a slow cooker completely excludes the use of the principle “the longer it cooks, the better.”
If the skin of the peppers begins to peel off (which will definitely happen if the heat treatment is too long), the lecho for the winter will lose what it was all for - elastic vegetable slices.
By the way, you can taste lecho in a slow cooker right after preparation - it does not need to be infused at all in order for the taste to fully develop.
If you plan to use the product in the near future, you can not roll up the jars, but use screw caps.
Well, in winter, of course, such a dish will be a real find. Since we prepared it without vinegar, even small children can enjoy this rich tomato-based vegetable dish.
And how diet food fans will rejoice! The contents of the jars will not affect your figure at all and will not burden your stomach.
Watch another version of this dish in the video below:
