LECSó (HUNGARIAN PEPPER STEW)
If you would like to eat Lecsó EXACTLY how Hungarians eat it, you should try this recipe using tomatoes and Hungarian wax peppers. It is a light veggie stew that is ready in 30 minutes!
Provided by My Pure Plants
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Peel and chop onion and garlic.
- Wash and cut tomatoes first into wedges, then cut it half or third. You need to end up with pieces in the size of 1 inch (1-1,5 cm) cubes.
- Wash and slice peppers. First cut them half, remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally so you have 2-3 inch long (3-4 cm) stripes. If you use the original wax or banana pepper you can slice them as rings.
- Heat your stockpot or a Dutch oven to medium heat and add coconut oil.
- Add chopped onion, stir and cook for 2 minutes.
- Add chopped garlic, stir and cook for a minute.
- Add sliced peppers, salt, and black pepper. Stir until combined.
- Add chopped tomatoes and sweet paprika powder. Stir until combined.
- Cover it with a lid and cook it on medium heat until it is boiling.
- Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices. (You can add now the optional liquid smoke if you want). Ready to be served!
Nutrition Facts : ServingSize 1 serving, Calories 139 kcal, Carbohydrate 18 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 17 mg, Fiber 5 g, Sugar 9 g
HUNGARIAN LECSó - PEPPER AND TOMATO STEW
This is a stewed mix of peppers, tomatoes and onions. It is sometimes called "Hungarian ratatouille". Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of the day.
Provided by culinaryhungary
Categories Main Course
Time 27m
Number Of Ingredients 7
Steps:
- In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
- Add the cubed tomatoes, cover and simmer for 5 minutes.
- Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
- You can have it with bread, with eggs, rice or sausage.
HUNGARIAN LECSO
Pronounced LEH-cho, this is a simple but versatile sauce. It's unique flavor is derived from the hot peppers, which vary immensly in intensity of hotness, so use more or less peppers to match your taste. Lesco freezes beautifully and makes an excellent base for soups and stews, delicious on fish, or with pasta and rice with a dollop of sour cream. Adapted from Moosewood Restaurant Low Fat Favorites.
Provided by Sharon123
Categories Sauces
Time 25m
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, saute the onions in oil for a few minutes.
- Stir well, add water, cover and increase the heat to high.
- Cook for 5 minutes, stirring frequently.
- Add bell peppers and hot peppers and lower the heat to medium.
- Continue to cook, covered, stirring often, for 5 minutes.
- Add the tomatoes, mix well, and simmer for 15 minutes, until onions and peppers are quite soft.
- Add salt to taste.
Nutrition Facts : Calories 94.9, Fat 1.2, SaturatedFat 0.2, Sodium 13, Carbohydrate 20.6, Fiber 4.5, Sugar 10.4, Protein 3
HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW
Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.
Provided by Chef Czegeny
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
- Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
- Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
- Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
- Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
- Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.
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