Recipes lecho for the winter in slow cooker
What just do not cook in a slow cooker! Recipes lecho for the winter and “asked” to make them in a modern way. It’s convenient as it is! Uploaded vegetables, and know yourself, change modes. Lecho in the slow cooker is the most popular blank. Flavored pepper in tomato sauce seasonings, in a slow cooker it turns out even tastier.
Contents
Recipes lecho for the winter in a slow cooker
Classic lecho for the winter in a slow cooker
To prepare lecho for the winter you will need:
- Tomato juice 2.5 l or 2.5 kg of ripe meaty tomatoes
- Bell pepper 1 kg
- Celery Root 50g
- Carrot 2 pcs (medium size)
- 5 cloves garlic
- Dill and parsley 7-10 branches
- Vegetable oil 150 ml
- Sugar and salt 1.5 tablespoons each
- Vinegar 6% 50 ml
You can cook lecho for the winter like this:
All products are taken from the calculation of the capacity of the bowl 5 l. how described in a review on homemade workpieces in a multicooker, such modes are used: “stewing”, “buckwheat”, “steaming” or heating mode.
Celery root and peeled carrots grate. If for the basis of the tomatoes are taken, then scroll in a meat grinder.
Pour 1/3 of the amount of oil taken into the multicooker bowl and put grated vegetables. Turn the quench mode on 15 minutes.
Pour in tomato juice or rolled tomatoes to the fried vegetables and put “buckwheat” for 30 minutes. Don’t forget to stir sauce.
Peel and cut into 2-2.5 strips see. Finely chop the greens and garlic.
After the time in buckwheat mode, put prepared vegetables in a bowl, add the remaining butter, sugar and salt. To taste, you can put a bay leaf. Set the quenching to 20 minutes.
After the time has passed, pour vinegar into the lecho and set the mode “heating” for 15 minutes. During this time, the aromas will combine, pepper sated with delicious tomato sauce. “Heating” can be replaced steaming function.
Arrange the prepared appetizer on hot sterilized banks, roll up and wrap until cool.
Sharp lecho for the winter in a slow cooker
For cooking you will need:
- Bulgarian pepper 1.5 kg
- Fleshy ripe tomatoes 1.5 kg
- Carrot medium 4 pcs
- Onion turnip 2 pcs
- Celery root 50 gr
- Ground pepper 1, / teaspoon
- Chili pepper 1 pc
- Salt and sugar, 2 tablespoons each
- Garlic 5-6 cloves
- Greens to taste
- Vegetable oil 150 ml
- Larushka 2 leaves
You can cook a snack in a slow cooker So:
Chop onions finely, grate the root and carrots on a large grater. Chili pepper, without peeling seeds, chop circles.
Pour 50 g of oil into a bowl, add vegetables, turn on “stewing” for 20 minutes. Not on all gadgets there is a “multipovar” with setting the time. In this case, just watch out for temporary spacing and press stop. Do not forget periodically stir.
Grind ripe tomatoes in a blender or scroll through meat grinder. Paprika stripes. Send the garlic under the press.
In a bowl, place strips of pepper, garlic and pour chopped tomatoes. Add spices, oil and turn on buckwheat mode for 30 minutes. The excess moisture that the tomatoes gave will evaporate and the sauce will become thicker. Look into the machine, watch out for vegetables, so as not to stick to the bottom. Taste, salt if necessary.
After time, open the lid and pour 1 tablespoon essences. Add chopped greens and turn on “heat” to 15 minutes.
Pour hot lecho into prepared warm cans, twist and wrap until cool.
Tasty ideas:
Lecho as a separate snack is perfect. But as an addition to meat, fish also “sounds” confidently, in tone. As a vegetable Union can offer stewed lentils.
