Thursday, January 21, 2010

Lecsó, Letscho or whatever you wanna call it

This dish is very popular in Hungary, I have seen it on many a menu in Poland, bought it in jars in Germany and canned in Ukraine and Russia.


  • 2 tablespoons sunflower oil or goose lard
  • 2 medium onions, finely chopped
  • 2 lbs green bell pepper, sliced
  • 1 lbs of medium tomatoes, cored and sliced
  • 1 hot Hungarian green pepper
  • Salt and freshly ground black pepper
  • Hungarian paprika, as neede, if hot green peppers are not available, use hot paprika
  • 3 large eggs, lightly beaten or 1 cup of rice uncooked
  • 1/2 lb of sausages or hot dogs, sliced


In a large skillet over medium heat, heat oil or lard and add onions 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 sausages 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.
Alternatively, you might want to add some Hungarian style sausages, or hot dogs, or even rice. In case you add rice, you do not need to add the eggs.


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