Main Page
National cuisine
Lecho in a slow cooker for the winter from tomatoes and carrots

Slow Cooker Lecho with Tomatoes and Carrots for Winter

Put up a batch of really delicious lecho for the winter—and the slow cooker makes it easy and fast! Ever since a slow cooker landed in our kitchen, this is the only way I make lecho. It takes less time, it's simpler, and the result is excellent!

Nata

Recipe author

Lecho in a slow cooker for the winter from tomatoes and carrots

Composition / ingredients

Servings:

Tomatoes

2.5

Bell pepper

1.5

Carrots

250

Garlic

100

Vinegar (9%)

Sunflower oil

150

Sugar

150

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

66 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

Wash the tomatoes and remove the stem ends. Cut the tomatoes into quarters and drop them into a blender.
Step 2:

Blend the tomatoes into a smooth purée.
Step 3:

Wash the bell peppers, remove the stems and seeds, and cut them into pieces.
Step 4:

Pour the tomato purée into the slow cooker pot. Peel the carrots and grate them on the coarse side of a box grater, then add them to the purée. Add the salt as well.
Step 5:

Add the sugar and pour in the sunflower oil.
Step 6:

Stir everything together thoroughly.
Step 7:

Add the chopped peppers and stir everything again.
Step 8:

Turn on the slow cooker. Select the "Stew" setting and set the time to 40 minutes. Cook with the lid open.
Step 9:

About 10 minutes before the program ends, press the garlic through a garlic press into the pot and stir it in.
Step 10:

About 5 minutes before the end, pour in the vinegar.
Step 11:

Ladle the finished lecho into sterilized jars and seal them with the lids. Let them cool in a warm spot. Enjoy!