What is Lecsó?
The Hungarian consider Lecsó a traditional dish, but so do the Czech, Slovak and Croatian. The ingredients are pretty much set. Only garlic may or may not be added.
Tradition says, you can make your Lecsó either with lard (making it a lot less vegan) or with sunflower oil (turning it into a 100% plant-based dish). Both make for an authentic Lecsó and both are common.
You can eat Lecsó with some bread for lunch or with some rice for dinner.
As a side dish: 4 servings | As a main dish: 2 servings
- 4 yellow bell peppers, cut in wisps
- 4 tomatoes, chopped up
- 1 onion, chopped up
- 1 teaspoon of paprika powder
- 6 tablespoons of sunflower oil
- Cooking pan or saucepan
How to make Lecsó
Prep: 10 min. | Cook: 35 min. | Total: 45 min.
- Cut 1 onion into very small pieces.
- Cut 4 yellow peppers into wisps.
- Heat 6 tablespoons of sunflower oil in a pan until hot.
- Add the onion and sauté until the onion becomes translucent. Stir occasionally.
- Add the wisps of yellow pepper, stir and let your soon-to-be Lecsó simmer for 15 minutes.
- In the meantime, chop 4 tomatoes as small as possible.
- After 15 minutes, add 4 tomatoes, 1 teaspoon of paprika powder and a few pinches of salt. Add a bit of black pepper to your liking.
- Stir well and let it simmer for another 15 minutes.
Serve with bread for lunch or with rice for dinner. Garnish with some parsley.
Recipe: Lecsó (Hungarian Vegetable Stew with Yellow Bell Pepper)
Prep: 10 min.
Cook: 35 min.
Total: 45 min.
Ingredients: yellow bell pepper, onion, tomato, paprika powder, sunflower oil
Type of meal: main dish, side dish
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