Recipes in the world of Flavilo

Smoked ribs with lecso served with fresh bread

Smoked Ribs with Lecso

Smoked ribs with lecso is an emblematic dish of Hungarian cuisine, combining the deep flavor of smoked meat with the fresh vegetable base of lecso. This dish exudes a truly homely atmosphere, and every bite evokes traditional Hungarian flavors. It is an ideal choice for a hearty family lunch or dinner.

Prep Time 20 min
Preparation 40 min
Total 1 hr
600 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 kg Smoked Pork Ribs
⭕ 500 g Bell Peppers (mixed green and red)
⭕ 400 g Tomatoes
⭕ 2 Onions
⭕ 2 cloves Garlic
⭕ 30 ml Sunflower Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 tbsp Hungarian Sweet Paprika

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    Preparation Steps

    1

    Cut the smoked pork ribs into smaller pieces and soak them in cold water for 30 minutes to reduce their saltiness.

    2

    Peel and finely chop the onions. Dice the bell peppers and tomatoes into medium-sized cubes.

    3

    In a large skillet or pot, heat the oil over medium heat. Sauté the onions until translucent. Add the minced garlic and Hungarian sweet paprika, and stir well.

    4

    Add the ribs to the skillet and sear them on all sides until lightly browned. Then, add the diced bell peppers and tomatoes.

    5

    Season with salt and pepper. Pour in a little water (about ½ cup / 1 dl). Cover and simmer over medium-low heat for 30-40 minutes, or until the ribs are tender.

    6

    Check the consistency of the lecso; it should be nicely saucy. If necessary, add a little more water. Let it rest for a few minutes before serving.

    7

    Serve the smoked ribs with lecso with fresh bread or steamed rice, and offer a side of fresh pickles.