Hungarian leczo
12 servings
80 minutes
Hungarian lecho is a bright, aromatic dish from sunny Hungary. Its history is linked to the traditions of peasant cuisine, where seasonal vegetables and available products were used. It is a thick vegetable stew rich in the flavors of sweet peppers, juicy tomatoes, and spicy paprika that gives it a distinctive Hungarian touch. Lecho is often served cold as an independent appetizer or a side dish to meat dishes. Due to the cooking method, the flavor deepens and intensifies over time. Vinegar and garlic add a slight spiciness, while fatty lard makes the texture tender. This simple yet extraordinarily tasty dish warms the soul and fills the home with coziness.
1
In a suitably sized container, melt the fat until cracklings appear.
- Lard: 70 g
2
In melted fat, we fry the onion, cut into half rings, until transparent, then add the finely julienned carrot and a tablespoon of dried paprika. We mix.
- Onion: 4 heads
- Carrot: 3 pieces
- Sweet paprika: 1 tablespoon
3
After a minute, add wide strips of bell pepper, mix, and after another minute - the tomatoes. If desired, they can be peeled, but that's being petty.
- Sweet pepper: 3000 g
- Tomatoes: 900 g
4
Reduce the heat, cover with a lid, and simmer for 30-35 minutes. Then add chopped garlic, vinegar, salt, and sugar. Mix very carefully. Cover again and simmer for another 8-10 minutes.
- Garlic: 1 head
- White wine vinegar: 3 tablespoons
- Sugar: 2 tablespoons
- Salt: 1 tablespoon
5
The taste should be very rich, even a bit 'too much' - that's normal. Later, as it cools, it will stabilize. We cool it down and distribute it into sterilized jars. We consume it cold.