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.
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.
Delicious Lecsó recipes
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