Recipes in the world of Flavilo

Lecsó served with fresh bell peppers, tomatoes, and smoked sausage.

Lecsó

Lecsó is one of the best-known summer dishes of Hungarian cuisine, made from a harmonious blend of tomatoes, peppers, and onions. The dish is very popular in the Hungarian countryside and neighboring countries, and is an indispensable dish at every summer picnic and family event. The history of lecsó began in the cuisine of the Lake Balaton regions, and today it has become one of the nation's favorite dishes.

Lecsó is extremely easy to prepare, but the flavors are so rich that every bite is a special experience. Lecsó can be made with or without meat, so everyone can find a version that suits their taste. The secret to perfect lecsó lies in fresh ingredients and slow cooking. The dish is tastiest in the summer months, when the vegetables are freshest, but it can be prepared at any time to evoke the summer atmosphere in the colder months as well.

Prep Time 10 min
Preparation 25 min
Total 35 min
350 Kcal
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Ingredients for this recipe

Servings: 5
⭕ 500 g Tomatoes
⭕ 500 g Bell Peppers
⭕ 2 Onions
⭕ 2 tbsp Oil
⭕ 2 cloves Garlic
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 100 g Smoked bacon
⭕ 1 tsp Hungarian Sweet Paprika

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    Preparation Steps

    1

    Finely chop the onions, and slice the bell peppers and tomatoes.

    2

    In a large skillet, heat the oil and add the diced smoked bacon. Cook until the fat is rendered and the bacon is crispy.

    3

    Add the chopped onions and sauté until translucent.

    4

    Add the garlic and Hungarian sweet paprika, then stir well to combine.

    5

    Add the bell peppers and cook for 5 minutes, or until slightly softened.

    6

    Add the tomatoes, season with salt and pepper, and continue to cook over low heat until the vegetables are tender.

    7

    Serve hot with fresh bread or rice.