Lecsó
(Hungarian simmered peppers and tomatoes)
Originally a Serbian dish, lecsó (LET-choh) has been fully assimilated into the Magyar kitchen. This simple pepper and tomato ragout is served both as a side dish and as an appetizer in Hungary. It is an essential component of many Hungarian dishes. A preserved version is also used in recipes as a substitute for fresh tomatoes and peppers when they are not in season.
4-6 servings
- Lard or oil -- 3 tablespoons
- Onion, sliced thinly -- 1
- Garlic, minced -- 2-3 cloves
- Paprika -- 2-3 tablespoons
- Peppers (see variations), seeds and ribs removed, chopped -- 2-3 pounds
- Tomatoes, chopped -- 2 cups
- Salt and pepper -- to taste
Method
- Heat the lard or oil in a large pot over medium-high flame. Add the onions and sauté until translucent and starting to brown. Add the garlic and sauté for another 1-2 minutes. Remove from heat and stir in the paprika until well blended.
- Reduce heat to medium-low and return the pot to the flame. Stir in the peppers, tomatoes, salt and pepper. Simmer for 20-30 minutes, or until the peppers are cooked through and soft. Add a little water if necessary to keep a sauce-like consistency. Adjust seasoning and serve.
Variations
- Try using a variety of peppers in this dish for a more interesting flavor. A mix of red and green bell peppers will suffice in a pinch. But if you can find Italian frying peppers, Hungarian wax peppers or banana peppers, they're ideal. One or two hot cherry peppers will add a little spice.
- Add 1-2 sliced smoked sausages along with the peppers and tomatoes if you like.
- Serve with fried eggs for a wholesome breakfast. Or over rice or polenta for a simple lunch or supper.
