Lecsó varitions

Hungarian Lecsó

Hungarian lecsó is a distant relative of the French "Ratatouille" and a close relative of the Turkish "Menemen." Besides the basic version, Hungarians enjoy it in many forms.

Instructions:

Place the lard in a pot and heat it up. Add the onion, cut into half-rings, and a pinch of salt. Sauté for 4-5 minutes.
Add the bell peppers, cut into larger chunks, the sliced hot pepper, and the sliced sausage. Lightly salt the peppers to help them soften.
When the peppers are halfway cooked, add the tomatoes. At this point, add paprika powder and a little sugar.
Cook until the tomatoes release their juices and the lecsó thickens.

Suggestions:

Lecsó must include something smoked, like sausage or bacon, to give it its distinctive flavor. You can also prepare it by first rendering the fat from thiker smoked bacon and using that to start the lecsó, then serve the crispy bacon with the lecsó.
Lecsó is usually hot, but you can make it without hot pepper, it is up to you.

Lecsó Variations

Basic Lecsó Recipe for 2 People

Ingredients:

3 medium ripe tomatoes
2 bell peppers
1 hot pepper
1 large onion
10 dkg smoked sausage (3.5 oz)
1 tablespoon lard
Salt
Sugar
Ground paprika powder

Variations:

Lecsó can be made with eggs, making it more similar to Turkish "Menemen." To do this, stir one or two raw eggs into the cooked lecsó and cook, stirring constantly, until the eggs set.

You can serve lecsó with various types of sausages, whether thick, thin, or even with frankfurters.

It can be served with steamed rice, pan-fried or air-fried meats, such as chicken thighs.

We Hungarians love offal, so lecsó is often enjoyed with sautéed chicken liver, typically served on fried potato.

And one of my favorite, lecsó served with fried chicken breast on steamed rice

Page updated

Google Sites

Report abuse