Did you know that delicious lecho can be easily cooked for the winter in a slow cooker? It is enough to chop the vegetables and place them in a bowl, observing the recommended proportions and sequence. The dish turns out to be surprisingly fragrant and delicious!
Ingredients
- Bell pepper - 1 kg
- Tomatoes - 1 kg
- Carrots - 200 g
- Onion - 200 g
- Vinegar - 80 ml
- Black Pepper - 6 peas
- Sugar - 40 g
- Salt - 25 g
Step-by-step cooking recipe
Cut the bell pepper in half, peel the seeds and stalks, chop.
Peel the tomatoes and pass them through a meat grinder.
Grate carrots, peel onions and finely chop.
Pour the tomato mass into the bowl of the slow cooker. Turn on the "Extinguishing" program for 50 minutes.
After 10 minutes, add black pepper, sugar, salt, onion and carrot.
After 15 minutes, add the bell pepper.
2 minutes before the end of the program, pour in the vinegar and mix.
After the beep, spread the hot lecho into dry jars and roll it up.
