Lecsó Recipe
While each country has their own version of “ratatouille” from the summer vegetables, the ultimate Hungarian “lecsó” includes strictly three ingredients: tomatoes, onion and the yellow paprika (pepper). Thanks to the local lightly sweet onion that is well balanced with the tomatoes, this vegetable stew is extremely popular in the country. You can combine it with sausages (particularly sausages with sweet or spicy paprika), eggs or rice on the side. Certainly you can add some paprika powder, as it is a Hungarian recipe!
Ingredients:
3 onions
1 kg yellow pepper
60 dkg tomatoes
3 tbs vegetable oil (or lard/duck/goose fat)
1 tbs salt
1 tbs sugar
pinch of ground paprika
PREPARATION:
- 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.
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add the tomatoes as well, then salt and pull off the heat for a moment to add the paprika
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Stir the lecsó well, then cover and simmer over medium heat until the tomatoes are cooked through.
- Usually it takes 1 hour to 1 hour 30 minutes on low heat to soften all vegetables, and to bring together the flavors
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If we want to make it denser, we take the lid off it in the last 15 minutes.
Would you like to taste this lovely Hungarian vegetable summer dish with us?