How to make lecho in a slow cooker for the winter according to a step-by-step recipe with photos

45 minutes

72 kcal

5/5 (1)

Lecho is an excellent option for preserving it for the winter. Who doesn’t love various delicious salads, especially in winter, when there is snow outside and our body is so lacking in vitamins. Another advantage of this dish is that it is quite low in calories.

This means that even girls on a diet can afford to eat it. The easiest way to prepare lecho from bell peppers, tomatoes, zucchini and other vegetables is in a slow cooker. A multicooker is one of the most convenient kitchen machines.

There was a time when housewives spent several hours preparing just one dish. Now, with the help of a multicooker, you can prepare such a tasty and wonderful dish as lecho in just 35-40 minutes, without wasting time on washing and monitoring cooking.

How to cook lecho in a slow cooker

Very often, modern housewives come to the aid of multicookers. They will also help in preparing homemade lecho. Almost all models of this device have “Frying” and “Stewing” modes. They are the ones needed for various treatment options.

All vegetables chosen for the dish are washed, peeled and cut. After this, add the onion first and fry it in oil. In the case when carrots are needed, they are added to the second onion. Then add peppers, tomatoes and other ingredients of your choice.

The total cooking time for lecho in a slow cooker is 40 - 60 minutes. About 30 more minutes are needed to prepare the products.

How to choose the right ingredients

In order for lecho prepared for the winter in a slow cooker according to a simple recipe to turn out tasty and rich, you need to be careful when choosing products and adhere to the following rules:

• Whether the lecho turns out tasty and thick depends on how sweet and ripe the tomatoes and peppers are.
• Tomatoes must be purchased only of the highest grade ; they must be large and fleshy, without any damage.
• Slightly bruised tomatoes are allowed, but under no circumstances rotten . You can also use overripe vegetables that are not suitable for salad.
• Choose dried aromatic herbs ; fresh ones must be added to the recipe with special care and precision. Seasonings can be combined, but do not overdo it.
• Give preference to red peppers . It is best if the vegetables are fleshy and their skin is smooth and not rough. As for this ingredient, an overripe vegetable is no good.

Lecho for the winter in a slow cooker

To prepare lecho for the winter in a slow cooker, you will need sterile dry jars, lids for home canning, a set of vegetables, oil, salt, and vinegar.

It is important to remember that the number of products that can be placed in the bowl at one time depends on its volume. Most often, the bowl capacity does not exceed 5 liters. After cooking, the hot vegetables are placed in jars and covered with lids.

To prepare 3.5 liters of Hungarian lecho for the winter, you will need 2 bowls with a capacity of 5 liters.

Ingredients:

• vegetable pepper, sweet 2.2 - 2.3 kg;
• onions, 1.0 kg;
• tomatoes, ripe 2.2 kg;
• oil 80 ml;
• sugar 120 g;
• salt 25 - 30 g;
• vinegar 80 ml, 9%;
• laurel leaves 4 pcs.;
• peppercorns 12 pcs.

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Cooking method:

1. Wash the tomatoes. Twist them through a meat grinder or grind them in another way.
2. Peel the onion, cut into thin slices.
3. Wash the peppers. Cut off the stem and remove the seeds. Cut lengthwise into strips.
4. Divide all products equally into two bowls. Pour 40 ml of oil into each, add 6 peppercorns and 2 bay leaves.
5. Divide salt and sugar in half and add to each container. Mix.
6. Place the first bowl into the appliance. Turn it on for 50 minutes in the “Quenching” mode.
7. After this, pour in half the vinegar and cook for another 5 minutes in the same mode.
8. Immediately pour the finished mixture into sterile jars. Roll the lids. Turn upside down and cover with a blanket.
9. Do the same with the second part of the products. When the jars under the blanket have cooled, they can be returned to their normal position.

A simple recipe for lecho in a slow cooker

Despite the fact that lecho can be sealed in jars and stored for a whole year, this dish can be prepared in a slow cooker for eating. To do this, the selected vegetables are cooked with a small amount of oil for about 1 hour. Another 20 minutes are spent pre-processing the vegetables. And so, to prepare a simple lecho recipe for 4 servings in a slow cooker, which is also suitable for the winter, you need the following ingredients.

Ingredients:

• sweet vegetable pepper 1.0 kg;
• tomatoes, ripe 0.5 kg;
• turnip onions 0.3 kg;
• oil, vegetable, odorless 50 ml;
• sugar 1 tsp;
• salt.

Cooking method:

1. Peel the onion, cut it into half rings or thin slices.
2. Pour oil into a bowl and add chopped onion. Set the program to “Frying” mode and fry the onions for 10 minutes.
3. While the onions are frying, wash the tomatoes. Cut half of them into slices and add to the onion. Cook on the same mode for 10 minutes.
4. Wash the pepper, cut off the stalks, shake out the seeds, cut lengthwise into strips 1.5 - 2.0 cm wide.
5. Grate the remaining tomatoes.
6. Place peppers and grated tomatoes in a bowl with the rest of the vegetables. Add sugar and salt to taste. Mix.
7. Turn on the appliance to stewing mode and cook the lecho for 45 - 50 minutes.

The finished dish can be eaten hot or cold, or served as a side dish for meat or poultry.

Lecho “Spicy”

As already mentioned, there is no single recipe for preparing lecho even in Hungarian cuisine. Our hostesses adapted this appetizer dish to their personal taste preferences. You can cook lecho in the Polaris multicooker with spicy notes. And in winter you will enjoy a fragrant and incredibly tasty snack.

Compound:

• 1 kg of sweet bell pepper;
• salad or onion – 500 g;
• garlic – 2 heads;
• acetic acid – 1 tsp;
• 5 tbsp. l. refined sunflower seed oil;
• granulated sugar – 2 tbsp. l.;
• table salt, black peppercorns and bay leaves.

Preparation:

1. Cut sweet bell peppers in half. Cut out the stalk. Remove seeds and whitish streaks.
2. Cut each pepper half into two more pieces.
3. Place everything in a colander and rinse thoroughly.
4. Dry the vegetable and set it aside for now.
5. Make cross cuts on the top of each tomato.
6. Pour boiling water over the tomatoes and leave for 1-2 minutes.
7. After this time, rinse the tomatoes under running water and carefully remove the skin.
8. Chop the peeled onions or salad onions into half rings.
9. Cut the tomato pulp into cubes.
10. Peel and chop the garlic cloves in any convenient way.
11. Pour refined sunflower seed oil into a multicooker bowl.
12. Add all the prepared ingredients and mix well.
13. Add chopped garlic, black peppercorns and bay leaves.
14. Activate the “Stew” cooking mode for one hour.
15. When the vegetable mass boils, add granulated sugar and coarse salt.
16. Stir all the ingredients and simmer until the end of the set program.
17. After the characteristic sound signal is given, pour in the vinegar essence.
18. Stir and keep for a few more minutes under the lid closed in automatic heating mode.
19. Place the lecho into sterilized jars.

Pepper and tomato lecho in a slow cooker

In order to prepare lecho in a slow cooker from peppers and tomatoes, you can use vegetables that are not quite in good condition; this will not affect the taste of the dish, but it will solve the problem of processing substandard crops. The tomatoes are crushed to a puree, and the peppers are cut into slices. All products, including spices, are placed in a bowl and cooked in the stew mode for 50 minutes. From the specified quantity you will get 3 jars with a capacity of 450 ml.

Ingredients:

• tomatoes 1.5 kg;
• sweet peppers, preferably white varieties 1.5 kg;
• salt 20 g;
• sugar 60 g;
• odorless oil 100 ml;
• vinegar 20 ml, 9%;
• pepper, peas 5 pcs.

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Cooking method:

1. Wash the tomatoes. Slice the top of each tomato crosswise. Scald with boiling water and leave in it for 5 minutes. Remove the skin.
2. Grind the peeled tomatoes to a puree. This can be done with a blender or through a meat grinder.
3. Wash the peppers. Remove stems and seeds. Slice lengthwise into narrow tongues.
4. Place the peppers in a multicooker bowl, pour in the tomato mixture, add sugar, pepper and salt. Pour in oil and vinegar. Mix.
5. Turn on the appliance to extinguishing mode. Cook for 50 minutes.
6. Pour the mixture into sterile jars while hot. Roll the lids. Turn the containers over and cover them with a blanket. Keep the jars under it until they cool completely.
7. Canned homemade lecho can be stored at room temperature for 12 months.

Culinary classics

Today there are many recipes for making lecho. In general, this snack has Hungarian roots. There, lecho is considered a complete independent dish. But there is no single recipe, since each housewife has her own secrets for preparing lecho.

Domestic chefs prepare pepper lecho in a slow cooker. In our country, lecho is not eaten as a separate dish. It is most often served as an appetizer or sauce. Lecho can even be simply spread on bread.

On a note! The classic recipe can be supplemented with onions and garlic for sharpness and piquancy.

Compound:

• 1.5 kg of sweet bell peppers;
• 1.5 kg of fresh tomatoes;
• ½ tbsp. refined sunflower seed oil;
• 4 tbsp. l. granulated sugar;
• 7 tbsp. l. vinegar with 9% concentration;
• 2/3 tbsp. l. coarse table salt.

Preparation:

1. Let's prepare the necessary products indicated in the recipe.
2. Rinse the vegetables thoroughly with water and dry.
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3. Grind fresh tomatoes in a meat grinder or grind in a blender until the consistency of puree.
4. Remove the stem and seeds from sweet bell peppers. We wash them again and dry them.
5. Cut the peppers into quarters and then chop into strips.

6. Pour granulated sugar into the bottom of the multicooker container.

7. Add coarse table salt.

8. Pour refined sunflower seed oil into the multicooker bowl.

9. Place tomato puree in the multicooker container.

10. Mix everything well and activate the “Frying” cooking mode.
11. We set the maximum temperature threshold to 160°. Bring the tomato puree to a boil.

12. From the moment of boiling, time it for five minutes. Boil the tomatoes.
13. Then add the chopped peppers.

14. At the same time, glass jars for preservation need to be sterilized.
15. Mix all ingredients thoroughly. In the same program mode, simmer the pepper for about 10 minutes. We start counting the time after boiling.

16. After the specified time has passed, pour vinegar with a 9% concentration into the multicooker bowl.

17. After pouring in the vinegar, mix everything well and boil for another couple of minutes.
18. Prepare sterilized, dried jars.

19. Transfer the hot lecho into jars. We try to fill them evenly with pepper and tomato sauce.
20. Seal the lids tightly with a seaming wrench.

Zucchini lecho in a slow cooker

Zucchini very often produces such a large harvest that housewives do not know how to process it. A recipe for zucchini lecho prepared in a slow cooker will come to the rescue. It differs from the classic version only in the addition of chopped zucchini to the peppers and tomatoes. The dish is prepared in the “Stew” mode for 60 minutes.

Ingredients:

• zucchini 3.0 kg;
• garlic 5 - 6 cloves;
• pepper, sweet, vegetable 1.0 kg;
• fresh tomato puree 1.0 l;
• oil 200 ml;
• vinegar 60 ml, 9%;
• salt 30 g;
• sugar 60 g.

Cooking method:

1. Wash the zucchini. If they are young, with thin skin and unripe seeds, cut them into cubes. Peel more mature zucchini, remove seeds and then cut.
2. Wash the peppers, remove seeds, cut into cubes, much the same as zucchini.
3. Peel the garlic cloves and chop them with a knife.
4. Place zucchini, pepper, and garlic into a multicooker bowl. Pour tomato puree and oil over the vegetables. Add sugar, add salt.
5. Turn on the device to the “quenching” mode for 60 minutes. 5 minutes before readiness, add vinegar.
6. Place the hot lecho into jars and roll up the lids. Until they cool completely, keep the jars under a blanket, placing them on the lids.

This recipe is good because lecho can be eaten immediately without closing it in jars.

How to store lecho prepared for the winter

Pepper and tomato lecho prepared in a slow cooker will be stored for a long time if you do not break the basic rules. And then, in a year, your dish will be just as tasty and juicy.

• Darkness. Preservation should be stored in a dark place, such as a basement. Thus, the lecho will not change color, and the vitamins will not be destroyed.
• Temperature. It is best if it is from +4 to +8 degrees. Due to this temperature, the preservation will not ferment or become moldy. Temperatures below 0 can cause jars to burst or the quality of the food to deteriorate.

Lecho with carrots in a slow cooker

Lecho with carrots is prepared quickly in a slow cooker using the simplest and most affordable ingredients. You can eat it immediately or seal it in jars for future use. The total cooking time does not exceed one and a half hours. Of these, 20 - 30 minutes are spent on preparing vegetables and one hour on cooking in a slow cooker.

Ingredients:

• pepper, sweet vegetable 1.0 kg;
• onion 200 g;
• carrots 250 - 300 g;
• tomatoes 700 g;
• sugar 60 g;
• oil 50 ml;
• salt 20 g;
• vinegar 20 ml, 9%.

Cooking method:

1. Peel the onion and cut it into thin half rings.
2. Wash the carrots, peel them, and grate them on a grater with large teeth.
3. Pour oil into a bowl and add onion. Turn on the device to the “frying” mode. Fry the onion for 5 minutes.
4. Add grated carrots to the onion and fry for another 10 minutes.
5. Wash the tomatoes, grate them or chop them in a blender.
6. Rinse the peppers, dry them, remove seeds. Then cut them into strips.
7. Place the peppers in a bowl and pour in the tomato mixture.
8. Add salt, add sugar, add vinegar. Mix all ingredients.
9. Turn on the multicooker to the “Stew” mode. Cook lecho for 50 minutes.

Lecho can be served hot or cold. It can also be wrapped in jars for the winter.

What to serve lecho with

• Paste. An excellent combination of pasta with sauce and vegetables.
• Cereals. Bell pepper lecho prepared in a slow cooker will perfectly complement and diversify the taste of any porridge.
• Shashlik. A very spicy sauce in the form of lecho will make the meat taste so delicious that you can’t even imagine.
• Potato. Young, freshly boiled potatoes combined with spicy tomatoes and peppers in the sauce will provide you with the perfect taste pleasure.
• As an excellent snack as a spread on bread.