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 LECSO II
A hearty vegetarian version of Lecso - as close to meat as you can get!
Provided by Robyn Skodzinsky
Categories World Cuisine Recipes European Eastern European Hungarian
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large deep skillet over medium heat. Add the onions and green peppers; cook and stir until soft, about 10 minutes. Pour in the tomatoes, and season with salt, pepper and paprika. Cook and stir for another 10 minutes.
- In a medium bowl, whisk the eggs with a fork until well blended. Push all of the vegetables to one side of the pan. Pour the eggs into the empty half of the pan. Allow them to cook about halfway, then stir everything together, and cook for another 5 minutes. Serve over slices of rye bread.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 40.7 g, Cholesterol 207.8 mg, Fat 21.6 g, Fiber 10.4 g, Protein 16 g, SaturatedFat 4.6 g, Sodium 649.1 mg, Sugar 14.9 g
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
LECSó- HUNGARIAN PEPPER-TOMATO STEW
Lecsó- Hungarian Pepper-Tomato Stew is a summer dish where the star of the recipe is the red sweet pepper. This dish is made with bell peppers, onions, garlic and tomatoes. The sweet paprika is added to the sauce for a rich flavor.
Provided by The Bossy Kitchen
Categories Side dishes
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a fairly large pan and saute the chopped onion until translucent.
- Add the chopped peppers and toss them together with the onions for about 5 minutes.
- Add the chopped garlic, then paprika, salt and pepper. Mix and cook for another 5 minutes.
- Add the chopped tomatoes of the canned diced tomatoes.Cook until the sauce reduces and the peppers are soft and cooked.
- Serve as a side dish with your favorite meats.
- Optional: If you add bacon or sausages, start by cooking the bacon and sausages first, then continue with the recipe the same way.
Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 663 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
LECSO - HUNGARIAN PEPPER STEW
Lecso or letscho - a typical Hungarian pepper stew, a delicious vegan meal with rice or a perfect side dish for any kind of dish.
Provided by Adina
Categories Stews
Time 1h
Number Of Ingredients 10
Steps:
- Cook onions: Quarter the onion and thinly slice the quarters. Heat the oil and cook the onion until slightly golden. Add 3 tablespoons water, cover the pot and cook the onions until soft, about 10 minutes. Stir several times in between.
- Add peppers: In the meantime, deseed the chili and the peppers and slice them thinly. Add them to the pot, add another 2-3 tablespoons of water, cover, and cook on low heat for further 10 minutes.
- Add the sweet and the hot paprika powder and stir well to coat the vegetables.
- Add the chopped tomatoes or the tomatoes from the can including all their juices. If using fresh tomatoes you might need to add a bit more water, it really depends on how juicy they are. Start with 2-3 tablespoons and add more later if the dish looks dry.
- Simmer: Stir well and cook for further 15-20 minutes or until the vegetables are soft. Adjust the taste with salt and pepper.
- With eggs: If you would like to add the eggs, whisk them well in a small bowl, add some salt and pepper and pour them into the lecso. Stir and cook the eggs gently until they are set.
- Serve: Sprinkle the dish with lots of chopped parsley and serve with rice, polenta, or bread or as a side dish for meat, fish, or sausages (only the eggless version is suitable as a side dish).
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 292 kcal, Carbohydrate 28 g, Protein 12 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 653 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 10 g
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.
HUNGARIAN LECSO WITH EGGS
Make and share this Hungarian Lecso With Eggs recipe from Food.com.
Provided by Jane Gib
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- First fry the onions in the oil.
- add tomatoes and peppers, and cook until peppers are soft.
- add the diced salami and pour the beaten eggs over the mixture just before removing from the heat.
Nutrition Facts : Calories 289.6, Fat 22.3, SaturatedFat 7.4, Cholesterol 146.1, Sodium 691.5, Carbohydrate 11.8, Fiber 3, Sugar 6.8, Protein 12.1
HUNGARIAN LECSO
This is a traditional Hungarian vegetable and meat dish that has been 'Americanized' into a thick stew. My grandmother used to make this for me. This is the easiest recipe to make, even if you're not a good cook! It has quick preparation time and it is liked by everyone who tries it!
Provided by KDOYLE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. Stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. Cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 36.5 g, Cholesterol 42.4 mg, Fat 21.2 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 7.9 g, Sodium 1088.8 mg, Sugar 8.6 g
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- Cut your vegetables. The tomatoes should be cut into wedges, the green peppers should be cut into strips with seeds discarded, and the onion should be cut into 6-8 wedges (depending on how large your onion is.)
- Put the tomatoes, green pepper and onion into a large soup pot. Set heat to medium and cover the pot. Stir occasionally. After 30 minutes, add the sausage.
- Cook for at least 30 more minutes. Soup is done when the vegetables are tender and a vegetable broth has developed.
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- Túrós batyu: Like in Italy, France, and Scandinavia, many people in Hungary start their days with a morning pastry instead of a full breakfast dish.
- Chocolate bun (kakaós csiga): Apart from the túrós batyu, above, kakaós csiga is the other beloved morning pastry in Hungary. If you have a sweet tooth, you'll find this rich chocolate bun shaped in a spiral to be a real treat, especially if you eat it while still warm.
- Plum jam (szilvalekvár): Be it a simple topping to a toasted bread, a rich garnish to foie gras, or a filling of palacsinta, fruit preserves appear in countless Hungarian dishes.
- Lángos: Many Hungarians associate this disc of deep-fried bread dough with summer vacations spent at Lake Balaton, but thankfully lángos is available year-round.
- Liptauer (körözött): Named after the curd cheese of Liptov, in today's Slovakia, Liptauer is an orange-hued spread favored by people across the former Austro Hungarian Empire.
- Cured sausage (kolbász): Cured meats are dear to the hearts of Hungarian people and perhaps none more so than kolbász, which they traditionally prepared during the winter pig slaughter.
- Szalámi: Traditional salami is a relatively recent type of preserved sausage in Hungary, dating back to the 19th century. Compared to kolbász, above, szalámi is thicker, aged longer, and usually made without paprika, hence the absence of an orange-red hue to it.
- Szalonna: “Szalonna” is an umbrella term for all cuts of preserved pork that come from right under the animal’s skin, be it fatback, pork belly, or jawl.
- Bread spread with lard (zsíroskenyér): The tradition of spreading flavorful fat on crusty bread is alive and well in Hungary, too. While northern Europe has buttered toast, in Hungary creamy pork fat (lard) is the usual topping of choice.
- Fried fatback (töpörtyű & pörc): Morsels of fatback fried to a golden, crispy brown may not be for the faint of heart but they're delicious. Most butcher shops in Hungary make them from both pork and goose fat (schmaltz).
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