ReceptnaptárLecsó (pepper and tomato stew)
Lecsó is the dish of the Hungarian summer: onions, peppers and tomatoes, no more and no less. Because it is so simple, the ingredients decide everything, so it is at its best when the market has ripe, fleshy tomatoes and thick-walled peppers. With bread it makes a complete supper on its own, but it also works as a side dish and as a base for other dishes.
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Ingredients
Method
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- Cut the onion into thin half-rings and soften it in oil until translucent.
- Wash the peppers and tomatoes and slice them thinly.
- Take the pan off the heat, stir in the paprika, then return it to the heat.
- Add the peppers and cook for 5-6 minutes.
- Add the tomatoes and salt and cook covered for another 15-20 minutes until all the vegetables are soft.
- Taste before serving and adjust the seasoning if needed.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Put the peppers in the pot first and the tomatoes only afterwards, because peppers soften more slowly in acidic tomato, and together the two easily turn to mush.
- If you are adding sausage or smoked bacon, fry it before the onions and soften the onions in the rendered fat. That way you can leave out the oil.
- If the tomatoes are not sweet enough, a pinch of sugar rounds out the flavour. Do not rush it: always taste the lecsó in the last few minutes.
Frequently asked questions
Can I add eggs or rice?
Yes, both are established variations. Stir in the eggs at the end, off the heat, so that they stay creamy, and fold in cooked rice in the last few minutes before serving.
How can it be preserved for winter?
Freezing is the safest option: frozen in portions, it keeps for six months. If you bottle it, it must be heat processed, because with onion and peppers it contains little acid, and slow cooling alone is not enough.
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