Mouth-watering, spicy dishes, rich stews and sauces, hearty soups, yummy desserts. That's Hungarian cuisine in short!

„LECSÓ”

It is a typical Hungarian dish made of tomato, pepper and onion. It is healthy, light and tasty.

Basic recipe:

2 lb / 1 kg bell peppers
generous 1lb / 500gr tomatoes
2 slices of smoked bacon
1 large onion
4 tbsp oil
1 heaped tbsp Hungarian ground paprika
salt
fresh ground pepper

Remove the stalks and seeds from the bell peppers and cut into finger-width rings. Remove the skin and the stalks from the tomatoes and slice them. Finely chop the onion and the smoked bacon, fry them in hot oil, stirring continuously, until translucent. Remove from the heat and stir in the Hungarian ground paprika.

Add the bell peppers and salt and cover with the lid. Simmer gently for about 10 minutes, then add the tomatoes and cook them until soft. In summer, I cook with the best quality local grown Hungarian paprika and tomato.

In winter, I replace fresh tomatoes and peppers in many dishes by preserved „lecsó”. To preserve it, the hot cooked mixture is spooned into sterilized jars. For the best „lecsó” everybody has a secret family recipe. Of course, I also have my own and I also preserve „lecsó” in jars for winter time. Bon appetit!