Lecho in a multicooker for the winter from tomatoes and carrots

Step 1. How to make a delicious lecho in a multicooker for the winter from tomatoes, carrots and Bulgarian pepper? Prepare the groceries. Wash all vegetables thoroughly under cold running water and dry with paper towels so that there is no excess moisture. Remove the peduncles from the tomatoes. It is better to use meaty varieties of tomatoes, they will give a thick texture. Cut them into quarters or large slices - so they are faster and easier to grind in a blender to a homogeneous mass.

Step 2. How do you grind tomatoes? Grind the tomatoes in a blender to a state of homogeneous mashed potatoes. If you prefer a completely smooth texture without seeds and skins, the resulting mass can be wiped through a sieve.

Step 3. How to prepare Bulgarian pepper and carrots? Washed and cleaned of peduncles, seeds and white partitions Bulgarian pepper cut into pieces. For lecho, the classic is considered to be cutting with straws or medium cubes - you can choose the shape of the cut to taste. You can use colorful peppers (red, yellow) - this will make the finished dish brighter and more appetizing. Cleaned of the peel with a knife or vegetable peeling carrots, rub on a large grate. Read all about working with grate in the article under the recipe.

Step 4. How do you combine all the ingredients? In the pan of multicookers pour tomato puree, add carrots. Put salt, sugar, pour sunflower oil there. Stir it all up. Sprinkle the chopped peppers, stir everything again.

Step 5. In what mode and how much to cook lecho? Turn on the multicooker. Select "Pullout" mode. How many minutes to cook lecho? Time is 40 minutes. Cook with the lid open so that excess liquid evaporates and lecho becomes thick. The exact time and mode of preparation will depend on the characteristics of your multicooker. Read more about this at the end of the recipe.

Step 6. How to prepare and add garlic? Divide the garlic into cloves, peel off the husks, wash and dry. 10 minutes before the end of the program, squeeze through the press garlic, stir. Adding garlic at the end will keep it spicy and mild sharpness, which will perfectly complement the sweetness of vegetables. Stir it carefully.

Step 7. When do you add vinegar? 5 minutes before finishing, pour 9% vinegar and stir well. Vinegar is the main preservative responsible for the safety of the workpiece. Why do you add vinegar to lecho? Adding it at the end guarantees reliable preservation and sweet-sour taste. If you have a different concentration of vinegar, calculate the amount needed to replace it with a calculator opposite the ingredient.

Step 8. How to properly pour hot lech on banks? Pour boiling lecho immediately on sterile dry cans to the very top, under the neck. Roll up the boiled lids immediately. Turn the banks upside down and wrap with a blanket or plaid until completely cooled. On how to properly sterilize cans and lids and calculate their number, read the articles after the recipe.

Step 9. How to store and serve lech in banks? Completely cooled cans are stored in a dark, cool and dry place: in the pantry, cellar or refrigerator. Avoid sunlight. How long is the home lecho kept? If the technology of conservation is observed, home lecho is stored optimally up to 1 year. After opening, store the jar exclusively in the refrigerator. Serve lecho chilled as a stand-alone snack, as a side dish or sauce to pasta and meat. Bon appetit!