HUNGARIAN TOMATO-PEPPER STEW (LECSó)
Steps:
- Gather the ingredients.
- In a large skillet, sauté the onion in bacon fat or oil over low heat for 5 minutes.
- Add pepper strips and cook another 15 minutes.
- Add tomatoes, sugar, salt, and paprika, and cook for another 25 to 30 minutes, stirring occasionally, or until the mixture resembles chunky tomato sauce.
Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 536 mg, Sugar 6 g, Fat 5 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 0 g
HUNGARIAN LETCHO
A rich Green Bell Pepper stew. Very warming on a cold day. It comes from Hungary and is a typical peasant meal.
Provided by Robert Butler
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
- Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
- Add bell peppers and mix well with onions, garlic& sausages.
- Add salt and pepper, to taste.
- Turn heat down and add Tomatoes.
- Let simmer until the peppers are soft.
- Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.
Nutrition Facts : Calories 258.8, Fat 16.7, SaturatedFat 3.8, Cholesterol 13.3, Sodium 206.2, Carbohydrate 23.2, Fiber 7.2, Sugar 12.1, Protein 7.9
HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)
Provided by Joan Nathan
Categories dinner, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
- Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
HUNGARIAN LETCHO
Steps:
- Boil water in medium pot. While you are waiting for the water to boil, remove the skin on the Kielbasa. If it is too thin to peel, then add slit or poke holes on the Kielbasa with a fork to account for expansion in the boiling water. Boil the Kielbasa for about 30 minutes. Slice the peppers and the onion in thin long strains. In a 2 inch deep saute pan add the oil until it is hot. Saute the onions for about 2-3 minutes. Add the peppers and then saute for another 5-7 minutes. Add the diced Tomatoes, salt, pepper and paprika. Allow it to boil on low heat for about 10 minutes. After the Kielbasa is done boiling, dump the water. wait for the Kielbasa to cool down. If you have not already removed the skin prior to boiling, now it is just as great of an opportunity to finish peeling it.. Once the skin is removed, then slice the Keilbasa in to 1/4 inch thick pieces. Once the Letcho has boiled for 10 minutes, add the sausage. Mix it all together and allow it to cook for another 10 minutes on low heat.
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.
More about "hungarian letcho recipes"
TOMATO AND PEPPERS STEW – HUNGARIAN LECHO - EATING EUROPEAN
From eatingeuropean.com
5/5 (8)Total Time 40 minsCategory Main DishCalories 281 per serving
LETSCHO RECIPE | A HUNGARIAN MEAL | THE OMA WAY
From theomaway.com
Estimated Reading Time 2 mins
HUNGARIAN LECSO OR LETSCHO RECIPE - PEPPER STEW - WHERE IS MY …
From whereismyspoon.co
LETCHO – A CLASSIC HUNGARIAN RECIPE - ZAJADAM.PL
From zajadam.pl
VEGETABLE LETCHO | RECIPES - KOSHER.COM
From kosher.com
HUNGARIAN RICE "LETCHO" | RECIPE - KOSHER.COM
From kosher.com
QUICK TRADITIONAL HUNGARIAN LETCHO TO FILL YOU UP IN HOT SUMMER …
From tasteisyours.com
Cuisine HungarianCategory BreakfastServings 2Total Time 35 mins
- Peel the onions and cut into smaller cubes. Heat up a pot or a deeper saucepan, add 1 tablespoon of vegetable oil and add the onions. Bake until golden for 6-7 minutes and then add the sliced sausage (or bacon).
- Meanwhile, cut in half and deseed the white peppers. Slice into 1cm thick slices and then add to the roasted onions and sausage. Roast for 3-4 minutes.
- Quarter the tomatoes and then cut each piece into 3 parts. (thanks to this step the tomato skin will be not disturbing while eating)
POLISH LECZO (LECSó): KIEłBASA AND PEPPERS STEW | POLONIST
From polonist.com
SAUSAGE LECZO / LECSO (HUNGARIAN VEGETABLE STEW RECIPE) - THE …
From honeyandbirch.com
ONE OF THE CORNERSTONES OF HUNGARIAN CUISINE: LECSó - WITH …
From hungarytoday.hu
HUNGARIAN LECSó, PEPPER AND TOMATO STEW - CULINARY HUNGARY
From budapestcookingclass.com
RAW HUNGARIAN LETCHO | BEAUTIFUL ON RAW
From beautifulonraw.com
HUNGARIAN LECSO A WORLD FAMOUS DISH WITH RECIPE :)
From itshungarian.com
ASTRAY RECIPES: HUNGARIAN LETCHO
From astray.com
LECSó- HUNGARIAN PEPPER-TOMATO STEW - THE BOSSY KITCHEN
From thebossykitchen.com
LETCHO HUNGARIAN STYLE - MECOOKS BLOG
From mecooks.com
AUTHENTIC LECSó (HUNGARIAN PEPPER STEW) - MY PURE PLANTS
From mypureplants.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #main-dish #vegetables #hungarian #european #winter #stews #dietary #one-dish-meal #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less
You'll also love