Lecsó

Dish

Lecsó

Lecsó is made by sautéing onions and peppers in oil until they are soft. Tomatoes are then added and the mixture is simmered until the vegetables are tender. Some variations of Lecsó include the addition of sausage or eggs. This dish is high in vitamin C and antioxidants.

Jan Dec

Origins and history

Lecsó originated in Hungary and is a popular dish in Hungarian cuisine. It is often served during the summer months when peppers and tomatoes are in season.

Dietary considerations

Lecsó is vegetarian and gluten-free. It can be made vegan by omitting the sausage or eggs.

Variations

Variations of Lecsó include the addition of sausage or eggs. Some recipes also call for the use of paprika or garlic.

Presentation and garnishing

Lecsó can be garnished with fresh herbs such as parsley or basil.

Tips & Tricks

To add extra flavor to Lecsó, try using smoked paprika or adding a splash of vinegar.

Side-dishes

Lecsó can be served as a main course or as a side dish. It pairs well with crusty bread or rice.

Drink pairings

Lecsó pairs well with red wine or beer.