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➠ Lecho in a slow cooker for the winter

Lecho in a slow cooker for the winter

880

Kitchen Russian

Calorie content 50 kcal

Portions 1.5 l.

Cooking time 90 minutes

Proteins * 0.5 gr.

Fats * 3.4 gr.

Carbohydrates* 8.4 gr.

Content

An appetizing lecho is easiest to cook in a multicooker. This will save you time and energy for the dishes, and the taste will remain familiar and familiar. Lecho is a versatile preparation that goes well with any dish and tastes good on its own, with ordinary black bread.

Ingredients

Fresh tomatoes 1.5KG Onion 3 pcs. Bell pepper 750 gr. Garlic 4 tooth. Salt 1 tbsp Granulated sugar 1 tbsp. Vegetable oil 0.5 tbsp. Vinegar essence 0.5 tsp

Cooking process

Rinse the tomatoes well, then scald them with boiling water and remove the skin. Cut the tomato into slices, remove the stalk attachment points and send to the blender.

The rest of the vegetables - onions and peppers - rinse well in running water, and then chop randomly. Peel the garlic and pass it through a garlic press, or chop very finely.

Put the peppers, onions, garlic into the multicooker bowl, and then pour in the vegetable oil. Pour in sugar and salt, mix well, and then turn on the "Stew" mode for one hour, close the lid.

After an hour, pour tomato puree into a bowl with vegetables, add vinegar essence and leave the lecho in the “Warm up” mode for ten to fifteen minutes.

Pour the finished lecho into sterile jars, and then immediately roll it up. The workpiece should cool upside down in a "fur coat" for about a day. Then remove the lecho for long-term storage.