Lecho with potatoes
1 serving
15 minutes
Lecho with potatoes is a vibrant and rich dish from Bulgarian cuisine that combines the richness of vegetable flavors with the nourishment of potatoes. Traditionally made from sweet peppers, onions, and tomatoes, lecho is known for its sweet-sour harmony enhanced by aromatic spices. The addition of potatoes gives the dish a special heartiness and textural variety. Historically originating from Hungarian cuisine, it has become popular throughout Eastern Europe, including Bulgaria. The dish can be served hot or cold, making it versatile for any season. It is perfect as a standalone dish or as a side to meat. The combination of caramelized onions, sweet peppers, and tomato sauce with the softness of potatoes creates an amazingly cozy flavor reminiscent of home family meals.
1
Cut the onion and bell pepper into large cubes, sauté in olive oil until the onion is golden.
- Onion: 40 g
- Bell pepper: 95 g
- Olive oil: 5 ml
2
Pour in tomatoes in their own juice, add spices. If necessary, add more sugar as the taste should be sweet and sour.
- Plum tomatoes in their own juice: 100 g
- Sugar: 5 g
- Salt: 2 g
- Ground black pepper: 1 g
3
Peel the potatoes and cut them into cubes. Fry in vegetable oil.
- Boiled potatoes: 70 g
- Vegetable oil: 10 ml
4
Place the potatoes at the bottom of the plate and top with the prepared lecho. Garnish with greens. The dish can be served hot or cold.
- Fresh herbs: 10 g
