While each country has their own version of “ratatouille” from the summer vegetables, the ultimate Hungarian “lecsó” consists of strictly three ingredients: tomatoes, onion and the yellow paprika (pepper). Thanks to the local lightly sweet onion (which is great with the tomatoes), this combination of vegetable stew is extremely popular in our country. You can combine it with sausages (look for paprika sausages), eggs or simply with rice on the side. Certainly you can add some paprika powder, as it is a Hungarian recipe!
60 dkg yellow pepper
1 kg tomatoes
3 tbs vegetable oil (or lard/duck/goose fat)
1 tbs salt
pinch of ground paprika
- Peel the onion and dice it.
- Slice the pepper, and cut the tomatoes into quarters
- Heat the oil in a large saucepan, add the sliced pepper, and fry it together until onion and pepper are softer.
add the tomatoes as well, then salt and pull off the heat for a moment to add the paprika
Stir the lecsó well, then cover and simmer over medium heat until the tomatoes are cooked through.
If we want to make it denser, we take the lid off it in the last 15 minutes.
Enjoy your meal!