lecsó
Sign in to saveLecsó ( , ; Czech and ; ; ; ; , ), also anglicized as lecho, is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika 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, Slovak and former Yugoslavian cuisine and is also very common in Poland and Austria.
Key facts
- Prepared food.name
- Lecsó
- Prepared food.image
- Warm Colors- my Mom's Hungarian Lecsó cropped.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- A portion of Hungarian lecsó on a plate
- Prepared food.country
- Hungary
- Prepared food.type
- Stew
- Prepared food.main_ingredient
- Peppers, tomatoes, onions, lard, salt, ground paprika
via Wikipedia infobox
Article
4 sectionsContents
- History
- Varieties
- See also
- References
Lecsó ( , ; Czech and ; ; ; ; , ), also anglicized as lecho, is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika 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, Slovak and former Yugoslavian cuisine and is also very common in Poland and Austria.
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.