Thursday, July 12, 2007


Have you ever heard about the Hungarian “lecsó”?
Originally a Serbian dish, lecsó (leh-choh) has been fully assimilated into the Hungarian 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. I usually preapare the simplest version, what we commonly eat with sausage or wurst (Vienna sausage) and bread.

Let’s see my lecsó recipe!
Ingredients: Oil, onion, paprika, tomatoes, Hungarian red paprika, salt, and sugar (to taste) and little water

1. Heat the oil in a large pot over medium-high flame. Add thinly slice onions and sauté until translucent and starting to brown. Stir in paprika until well blended.
2. Reduce heat to medium-low and stir in peppers, tomatoes and salt. Cook 20-30 minutes until peppers are cooked through and soft. Add a little water if necessary to keep a sauce-like consistency. Add a little sugar to taste and serve.

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