Lecsó
Hungarian dish / From Wikipedia, the free encyclopedia
Lecsó (English: Lecho, /ˈlɛtʃoʊ/ LETCH-oh; Hungarian: lecsó [ˈlɛt͡ʃoː]; Czech and Slovak: lečo; German: Letscho; Polish: leczo; Russian and Ukrainian: лечо) is a Hungarian[1] thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika[2] as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat, or sunflower oil. Garlic can also be a traditional ingredient. It is also considered to be traditional food in Czech,[3] Slovak[4] and former Yugoslavian cuisine and is also very common in Poland, Austria, and Israel.
Type | Stew |
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Place of origin | Hungary |
Main ingredients | Peppers, tomatoes, onions, lard, salt, ground paprika |
Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which are in season August–October which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives.