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Cook Hungarian – Letcho

Ferenc Sullivan 2015.04.21.

Hungarian lecsó (LEH-choh) is a vegetable stew that combines three of Hungary’s favorite ingredients — peppers, tomatoes and paprika. Lecso can be served variously as a vegetable side dish, appetizer or the main meal itself, see the variationsbelow. Many cooks can lecso to be used in the winter months. It’s similar to Serbian djuvece and Russian letcho.

Ingredients:

  • 2 tablespoons bacon grease or oil
  • 1 medium onion, sliced thinly
  • 1 pound banana or Italian or green bell peppers. cut into 1/4-inch strips
  • 3 large very ripe tomatoes, peeled and chopped
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt (less if using sausage)
  • 1 tablespoon sweet Hungarian paprika

Preparation:

  • In a large skillet, saute the onion in bacon fat or oil over low heat for 5 minutes. Add pepper and cook another 15 minutes. Add tomatoes, sugar, salt and paprika and cook for another 25-30 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce. Alternatively, add 1/4 cup cooked rice.

Prep time: 15 mins
Cook tine: 45 mins
Total time: 60 mins

source: easteuropeanfood.about.com
photo: anna.hu