One of the popular winter blanks is a lecho, whose recipes are a large number. Quickly process vegetables and facilitate the housewives. The process of making a dish can modern technology, such as a slow cooker. In it you can cook not only dietary dishes, but also conservation.

Lecho in a slow cooker - features of cooking

• The dish has a variety of tastes. It can be sweet or vice versa, sharp and spicy. Therefore, lecho can be served as a separate dish as a snack or used as a gas station.
• The workpiece is prepared on the basis of bell pepper or eggplant with tomato dressing. The dish is seasoned with spices. The remaining ingredients are added to taste.
• The choice of vegetables must be approached carefully so as not to spoil the taste of conservation. Fruits should be without damage and traces of rot. Choose a medium ripeness, since the ripe will not keep their shape, and not ripened will remain raw.
• Rinse pepper and tomatoes in running water, lay out on a kitchen towel dry. In peppers, cut the stalk, clean it from seeds. In tomatoes, cut the tail, pour boiling water and remove the skin.
• The method of cutting vegetables can be different. Someone prefers cubes, the other mistress loves slices. Therefore, cut the fruits as convenient for you. Tomatoes are crushed along with seeds or grinding on a tomato.
• To give the dish of severity, in addition to bitter pepper, add chopped garlic. If you want to achieve only taste and do not feel pieces of seasoning, then put the slices in the bag, which take out of the dish after cooking it.
• Since the workpiece will be prepared in a slow cooker, all the ingredients are laid in the bowl simultaneously with spices, salt and sugar.
• To prepare lecho in a slow cooker, set the “Extinguishing” mode. The cooking time will depend on the volume of ingredients, but not more than 1 hour.

Lecho in a multicooker according to a classic recipe

The traditional recipe for winter refueling involves a minimum of ingredients and an easy preparation process. The main ingredients of pepper and tomatoes. Also, some housewives add onions with carrots. Spices and greens to taste.

Ingredients for 3 liters of the finished dish:

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

Classic lecho recipe:

• Start preparing a dish with a tomato, as it will be necessary to cook tomato juice from them. Wash the fruits, cut the stalk and twist. If you want to cook it with seeds, then remove the skin from tomatoes and cross it on 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 to cook it.
• In the meantime, prepare pepper. Peel it and cut it with slices. If you follow the classic recipe, then the vegetables are cut along 3-4 parts. To get 2 kg. Ready pepper will need 2.5 kg. whole fruits.
• Pour vegetable oil into a hot tomato. In this recipe, it is necessary to use oil without smell so that the taste of the finished dish does not deteriorate. Then pour sugar and salt. At this stage, you can also add spices.
• Put the pepper into the bowl to the tomato with spices. Mix the mixture well. Put the lecho prepare for half an hour in the “Extinguishing” mode. It differs from the "soup" function, since the tomato does not boil, but is cooked slowly. So pepper will keep shape.
• After the sound signal, do not turn the slow cooker completely. Leave it on the "heating", pour in vinegar and mix thoroughly. While the workpiece is hot, pour it into sterile jars and roll it up.
• After cooling, rearrange the lecho in a cool place. A salad of pepper and tomatoes can be stored from a year to 2 years.

Lecho in a slow cooker with zucchini and tomatoes

Many housewives love the conservation of zucchini. They can also be used for a lecho recipe. To give a delicate taste to use young fruits. To enrich it, add onions with garlic.

Products for 1 liter. Lecho:

• medium -sized zucchini - 2 pcs.;
• tomatoes - 700 g.;
• dry bow - 1 pc.;
• garlic - 3 slices;
• sunflower oil - 0.5 tbsp.;
• vinegar 6% - 3 tbsp. l.;
• salt - 1 tbsp. l.;
• sand sugar - 1 tsp;
• black pepper with peas - 5 pcs.

Cooking method:

• In the recipe, you can use the finished tomato juice, but it can also be prepared independently. Wash the tomatoes, dry and chop on a blender or grind in a meat grinder. If necessary, then repeat the procedure, since your mass should have a homogeneous consistency.
• Tomato juice boil in a slow cooker until a dark red color is obtained. Use the “cook” mode. At the same time, completely open the hole for the steam, since the juice can “run away”.
• The zucchini should be washed well in clean water and thoroughly wiped with paper towels. Cut the fruits convenient for you. It can be slices or rings with cubes. The skin can not be cut, since in young fruits it is soft. But keep in mind that small pieces of the vegetable should cook less time.
• Peel the onion of the husk, cut into half rings. Remove the peel from garlic and grind with garlic.
• After preparing the tomato, shift the zucchini to it, add the onion immediately. Turn on the technique for the “Extinguishing” mode, set the time for 30 minutes.
• 5 minutes before cooking, open the multicooker lid and add chopped garlic, salt, sugar, spices and pour in vegetable oil. Mix lecho thoroughly and put it out until the end of time.
• Stew the banks with steam, then immediately pour hot on them. Rinse the lids with boiling water and close the jars. Rqual lecho can be stored at room temperature.

Lecho with eggplant and pepper in tomato

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

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

• medium -sized eggplant - 2 pcs.;
• bulgarian pepper - 3 pcs.;
• onions - 2 pcs.;
• tomatoes - 5 pcs.;
• cleaned garlic - 3 slices;
• vegetable oil - 0.5 tbsp.;
• salt and ground pepper - at your discretion.

Cooking process:

• This recipe is different from most cooking technology. Instead of cooking, it is necessary to fry the ingredients. Therefore, prepare all the products first.
• Wash the pepper, dry with napkins. Cut the middle and cut the pulp into large pieces. It is best to use vegetables of light shades, so the dish will have color and beautiful view.
• Tomatoes must be prepared in an unusual way. First wash them, scald with boiling water. This will give you the opportunity to quickly remove the film. Then cut the fruits in half. Twist one part to tomato juice. Remove the seeds in other fruits and add to the juice. Cut the pulp with a cube.
• Cut onions into strips. But it is necessary not to cut half -rings along the width of the fetus, but along. So the strips remain intact, the fibers are not damaged, which will retain the shape and taste of the vegetable in the dish. Peel the garlic from the husk.
• Lastly, take care of eggplant, as their pulp is rapidly darkened and it must be prepared immediately after cutting. Rinse the vegetables, remove the peel and cut the fruit with a cube.
• Install the slow cooker on the "Frying" mode, pour vegetable oil without smell. Put eggplant into 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. Constantly stir the eggplant with a wooden spatula.
• After 10 minutes, add the onion and fry the mixture the same amount of time. After the indicated time, pour all the pepper and continue to fry the products.
• When the pepper becomes soft, shift cut tomatoes to the mixture, finely chopped garlic and spices to taste. Now it is necessary to switch the slow cooker to the "extinguishing" mode for 30 minutes. The lid must be closed. Do not add water, since the tomatoes when extinguishing will begin to secrete juice.
• After 15 minutes, pour in tomato juice fresh. Stir the lecho and close the lid again, but this time open the pair hole. So the excess fluid will evaporate, and the dish will slightly thicken.
• Wash the glass containers and spur. Hot lecho pour into banks, close. Keep the workpiece in a cool place.

Lecho in a slow cooker with pepper and carrots

Although carrots behave “capricious” in prescription recipes, it is also used to prepare lecho. It makes the taste of the dish more saturated. But storage of such a blank is limited - only for one season. Below is a recipe for 2 portions. If you need a larger number of finished dish, then proportionally increase all the ingredients.

Ingredients for lecho with carrots:

• red pepper red - 1 pc .;
• red wine - 0.5 tbsp.;
• large tomatoes - 2 pcs.;
• dry bow - 1 pc.;
• raw carrots - 1 pc.;
• sunflower oil - 3 tbsp. l.;
• basil leaves - 3 pcs.;
• dry basil - a pinch;
• a whole clove - 3 pcs.;
• black pepper peas, 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 of the husk, chop in half rings. Carrots should be cut into strips or rubbed as a Korean recipe.
• Turn on the slow cooker for the "Frying" mode. Pour vegetable oil on the bottom and wait until it heats up. Pour the onion and fry it to a transparent color. But do not allow the appearance of golden crust.
• Add carrots to onion. Pay special attention to her, since it is this vegetable that can cause damage to conservation. Fry it until half -cooked.
• After that, pour pepper into the bowl. Salt, pepper and continue to fry the vegetables for another 5 minutes. Meanwhile, prepare tomatoes. Wash them in running water, dry them with paper towels, remove the middle. Then cut into a cube. 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.
• Put the chopped tomatoes into the bowl, add spices. Stir the vegetables and set the extinguishing function for 15 minutes, depending on the size of the pepper pieces. When the mixture is boiled, open the multicooker lid and pour the wine. Continue to extinguish the vegetable lecho for another 5 minutes with the lid open. So alcohol will evaporate, and the dish will acquire an original taste.
• Lecho, prepared according to such a recipe, can be eaten immediately in a warm form or rolled into a jar. In a cold state, it is no less tasty.

Lecho in a slow cooker - a simple recipe

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

Ingredients for the recipe:

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

Preparation technology:

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

Lecho in a slow cooker - lazy recipe

The multicooker is designed to facilitate the chores of housewives and reduce them to cook. This recipe involves simultaneous extinguishing of all vegetables, so you will not need to first fry them and stand for a long time near the bowl.

Necessary ingredients:

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

Advice.For the recipe, use ordinary salt without unnecessary additives. Since they can ruin the taste of the dish, especially if you add iodized salt. This rule applies to sugar. If the recipe does not indicate any product variety, then add ordinary white sugar.

How to cook vegetable lecho:

• Put fresh tomatoes in a deep container, pour boiling water. This trick will help you easily remove the skin from the fruits. Cut the processed tomatoes into 4 parts and remove the seeds. Then cut them with a cube or rub them on a grater.
• Clean the onions with carrots, cut into half rings. Rinse pepper from pollution, cut along into 2 parts, remove the seeds with a tail. Cut the pulp of the vegetable into strips or cubes.

Important!You may not adhere to a certain method of cutting vegetables. The main thing is to choose one common for all fruits and monitor the size. So the ingredients will prepare at the same time.

• You can use spices in general or grind in a mortar, even bay leaf. Peel the garlic from the husk, finely cut or squeeze through the garlic.
• Now lay the vegetables in the bowl in layers in a certain sequence. Pour vegetable oil without smell to the bottom. It is best to use sunflower oil in the blanks. Put the carrots and onions from above.
• The next layer is tomatoes. Distribute pieces of tomatoes on the onion evenly. If you use tomato juice, then just pour it into the bowl.
• Lastly, lay the pepper. Top all spices, salt and sugar on top. There is no need to interfere with vegetables. Close the slow cooker and cook the lecho on the “Extinguishing” program for about 1 hour. After the signal, open the lid and check the readiness of the pepper. If it has not become soft, then put out the mixture of vegetables for another 10 minutes.
• Hot lecho put in sterile jars and roll up. Store conservation in a cool place. Serve as a separate dish or as a sauce to the side dish.

Color lecho in a slow cooker

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

Recipe products:

• fresh tomatoes - 2 kg.;
• green Bulgarian pepper - 0.5 kg.;
• red sweet pepper - 0.5 kg.;
• yellow pepper - 0.5 kg.;
• dry bow - 3 pcs.;
• salt - 1.5 tbsp. l.;
• cleaned garlic - 3 slices;
• acetic essence - 1 tsp;
• vegetable oil without smell - 2 tbsp. l.;
• black and fragrant pepper with peas - 5 pcs.;
• white sugar - 0.5 tbsp.

Cooking process:

• Prepare pepper, as described above. Cut along the 4 parts, then cut each piece in half. Or chop the vegetable strip. Cut the onion in large half rings, chop the garlic. Wash the tomatoes, clean from seeds and grate. Or remove the skin and chop in a blender.
• Pour vegetable oil into the bowl first. Lay the onion as tightly as possible. Pour with tomato juice on top. Spread spices evenly and close the lid. Install the “Extinguishing” mode for 45 minutes on a slow cooker.
• After the sound signal, open the lid, transfer hot lecho to sterile jars. Roll the container and rearrange in a cool place.

Lecho in a slow cooker - tips of experienced culinary

• The time for each preparation recipe should be adjusted depending on the brand of the multicooker. Also pay attention to its power. Therefore, before cooking, carefully study the instructions for the use of technology.
• If you first cook vegetable lecho in a slow cooker, then you will have to control the extinguishing process constantly. So you will avoid handling the dish and you will be sure of his readiness.
• Lecho from vegetables can be not only sweet, but also sharp. To do this, use Gorky pepper in addition to garlic, both fresh and dry. You can also add other spices.
• For more thoroughly cleaning the pepper pulp, wash it under running water not with your hands, but use a kitchen sponge or brush with soft bristles.
• In the recipes, observe the specified amount of ingredients. At the same time, it is necessary to weigh the vegetables after cutting them, and not in general.

The slow cooker can become a good assistant in the preparation of vegetable lecho. To make the workpiece tasty and fragrant, you should not only take into account the recipe, but also clearly perform the specified cooking technology. Enjoy your meal!

Another simple lecho recipe in a slow cooker watch on the video