by | Aug 13, 2014 | Vegetable dishes

Lecsó looks faintly like the French ratatouille, however, the main ingredients of this typical Hungarian summer one-course meal are pepper, tomato and onion. There are countless versions of lecsó, everyone has their own recipe for making the perfect lecsó. It can give rise to serious disputes how to chop onions and slice peppers, whether onion should be fried in rendered lard, oil or bacon fat, peel or not to peel the tomatoes.

Anyway, one thing remains certain that it’s impossible to make tasty lecsó from watery peppers and tomatoes grown in greenhouse. You definitely have to wait until the sun ripens the vegetables to obtain the best and most aromatic base materials. If you can’t buy wax peppers, yellow bell peppers will do, as they are the closest to the Hungarian wax peppers in terms of flavour. The smallest are the best, as they don’t release so much liquid during cooking.

Lecsó – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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