Hungarian recipe
How to make Lecsó
lecsó
All of Hungary, best in late summer
A thick stew of yellow peppers, tomatoes and onions cooked in lard or oil with paprika. It is eaten on its own with bread, with sausage, or as a side dish.
Ingredients
- 6 pale yellow peppers (Hungarian wax peppers or sweet pointed peppers), cut in strips
- 4 ripe tomatoes, chopped
- 2 onions, sliced
- 2 tablespoons lard or sunflower oil
- 1 teaspoon sweet Hungarian paprika
- Salt and a pinch of sugar
- Optional: 1 smoked sausage, sliced
Method
- Warm the lard or oil in a wide pan and cook the onions for about 5 minutes, until soft.
- If you use sausage, add it now and fry for 2 minutes.
- Add the pepper strips and cook for about 10 minutes, stirring now and then, until they start to soften.
- Take the pan off the heat, stir in the paprika, then add the tomatoes, salt and a pinch of sugar.
- Simmer for 10 to 15 minutes until thick and soft. Serve hot with fresh white bread.
Made it at home? Tick it off and it goes into your kitchen passport.
Lecsó is believed to have appeared in Hungary in the 19th century, and neighbours from Slovakia to Poland now make their own versions.
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