Recipes for making lecho with rice for the winter in a slow cooker and on the stovetop

Lecho is a salad with a wonderful flavor and aroma. The classic recipe for this dish is a favorite among many. However, its ingredients are hardly varied: tomatoes, peppers, and spices. Experienced cooks know a more original preservation method that adds a touch of zest to the dish, making it more filling and unique in taste. Using this lecho with rice recipe for the winter, you can create an excellent appetizer for meat dishes.

How to prepare lecho with rice for the winter

The subtleties of preparing this appetizer, which originated in Hungarian cuisine, revolve around choosing the most suitable ingredients. To ensure lecho acquires a rich flavor, aroma, and color, it's important to select meaty varieties of tomatoes and peppers. The onion shouldn't be too spicy, otherwise its flavor will overpower the other vegetables.

The rice used for the preparation is entirely up to the cook – long-grain or round, parboiled or basmati. Apple cider vinegar or table vinegar can be used.

Proper preparation of food and containers for canning is also essential. Rice, vegetables, and jars must be thoroughly washed. Tomatoes, peppers, carrots, and onions should be sorted beforehand, discarding any bad ones and trimming off any spoiled parts. Storage containers should be sterilized.

Necessary ingredients

There are many variations of this popular preparation among housewives.

But the most tried-and-true recipe for delicious lecho with rice remains the most classic. To make it, you'll need the following ingredients:

• 1 kilogram of fleshy, not overripe tomatoes;
• 200 grams of rice;
• 600 grams of sweet bell pepper;
• 2 medium onions;
• 250 milliliters of sunflower oil;
• 50 milliliters of 9% table vinegar;
• 120 grams of granulated sugar;
• 50 grams of salt;
• spices to the hostess's taste: bay leaf, paprika, cloves, allspice.

The technique used

When preparing a delicious lecho with rice at home, a housewife will need a blender or meat grinder for chopping tomatoes (although a regular grater will do), sharp knives, or a food processor for shredding vegetables.

It's also important to have a large pot on hand. When cooking lecho with rice, one problem you might encounter is that the dish can burn if you don't stir it regularly or if the pot is too small.

Cooking process

Process Lecho with rice for the winter Start with the vegetables. Rinse the tomatoes, peppers, and onions in hot water, remove the stems if necessary, scoop out the seeds, and peel them. Then cut the onion into rings or half rings. Chop the peppers into strips.

Preparing tomatoes takes a little longer because they need to be peeled. To do this, pour boiling water over the tomatoes or soak them briefly in hot water. This will help the skins separate easily from the pulp. Once peeled, run the tomatoes through a food processor or blender.

Pour the resulting mixture into a saucepan, add oil, chopped pepper, bring to the boil, and let simmer for 15 minutes. This time can be used to prepare the rice.

Pour the grains into a pot of hot water and simmer on the stove for 30 minutes. Do not add salt, sugar, or spices. Transfer the cooked rice to a separate pan and season with salt as directed. Then, combine it with the vegetables in a larger pot and simmer for another 20-30 minutes. Stir constantly while cooking to prevent burning.

To determine whether the appetizer is ready, experienced housewives pay attention to the rice grains – it should be slightly firm and under no circumstances overcooked, turning into porridge.

The final step is adding vinegar. This should be done after the mixture has been removed from the heat. Place the lecho and rice mixture into previously sterilized jars, seal, and leave in a warm place until the preserves have cooled.

How to cook lecho with rice in a slow cooker

This slow cooker lecho with rice recipe makes it easy and hassle-free to prepare a flavorful and healthy winter dish. You'll need:

• 1.5 kilograms of tomatoes;
• 1 kilogram of pepper;
• 3 medium onions;
• 1 cup of rice;
• 3-4 cloves of garlic;
• 1 tablespoon of salt;
• ½ cup sugar;
• ½ cup butter;
• 50 milliliters of 9% table vinegar.

Puree the tomatoes, grate the carrots, finely chop the onion and pepper, and mince the garlic. Place all the vegetables in the multicooker bowl, add sugar and salt. Set the multicooker to "Stewing" mode for 30 minutes. Then pour in the oil and rice, and set the multicooker to the same mode for another 45 minutes, checking the rice periodically for doneness.

Add table vinegar, switch to heating mode for 10 minutes, then place the lecho in prepared jars and roll up.

Expiry date of the workpiece

The national Hungarian dish, lecho, originally served as a main course, has long become a popular homemade dish in our country. It's important to remember to observe expiration dates and store it properly to ensure you're always enjoying fresh, high-quality appetizers.

You can enjoy the taste of homemade lecho throughout the year if the following conditions are met:

• the jars are hermetically sealed (this is easy to check: just turn them upside down and wait);
• A dark place is chosen for storage.

If mold, stains, foam, or swelling appears in the jars, their contents should be thrown away immediately – they are hazardous to health.

By following the cooking instructions for this delicious vegetable appetizer and storing it properly, you can delight your family and friends with this original side dish for fish, fried meat, cutlets, and even scrambled eggs.