LECSÓ
Lecsó, pronounced as “LETCH-OH”, is a Hungarian thick vegetable stew. It mainly consists of tomato, onions, peppers, lard, salt, sugar and ground paprika. The dish is also famous in Czech and Slovak.
There are a number of variations in the preparation of Lecsó. In northern Hungary, the onions and peppers are stirred with the bacon or lard while in the south, sunflower oil is preferred.
Sweet yellow Hungarian peppers are a favorite recommendation for Lecsó preparation. These come into season in August until October. Field tomatoes are also at its best during this season. A mix of the two makes an ideal combination for Lecsó.
A blend of tomatoes, onions and pepper are a must for every stew prepared in Hungary.
VARIETIES:
There are a number of Lecsó varieties. However, each of these varieties shares a common base.
THE BASE:
The base of all the different types is the good old blend of tomatoes and both sweet and hot peppers, onions laced with salt, sugar, garlic and red paprika powder.
To make the perfect Lecsó blend, make the lard from the smoked bacon and the fry with it the onion slices until you achieve golden brown edges. Then, add the pepper slices and continue to fry till it gets crisp. In the end, add the tomatoes.
Once the base is in order, it is up to you to add the variations.
- One variety of Lecsó is made with potatoes.
- Another variety is prepared with cooked rice or tarhonya (egg barley).
- Green tomatoes are used in a different rendition of the Lecsó. This type is normally cold and is served with sour cream as a filling to warm pancake.
- Some recipes also use meat such as lecsókolbász, or bacon and smoked pork, liver and even sliced hot dogs.
As a decorative, hard boiled eggs are used. If meat is being used, it should be added first and then fried with the onions and peppers.
- Another variety yet is adding sugar icing on top.
Lecsó is mainly a lunch dish, thus almost always consumed with bread, like its French counterpart, ratatouille.
Plain Lecsó can also be served as a side dish, to accompany other Hungarian dishes like Pörkölt and Csirke paprikás, both meat stews.
Tradition has it that the best Lecsó can be obtained only by cooking it in an open fire called “bogrács”, a barbecue Hungarian style.
The dish even has its own festivals in the country.
LECSÓ IN OTHER REGIONS:
GERMANY
Called Letscho, it forms the chief ingredient of a sauce that is used for different meals. Among other regional additions, tomatoes, onions and pepper are also used.
POLAND
The Polish adaptation of the Lecsó is made from red pepper, courgette, onion, garlic, sausage and tomatoes. Powdered chili is used to add spice.
The Polish serve the Lecsó hot and spicy. It is believed that the Lecsó came to Poland from Hungary.
Lecsó is probably one of the spicier stews of Hungary.
- Vishwadha Chander
Tags: hungarian stews, lecso, lecso recipe, Recipes
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