Lecho Recipes

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LECHO



Lecho image

Hello. This is a healthy and delicious meal I made very often (sometimes even omitting Kielbasa). The only thing is I never measure the ingredients so please feel to adjust the amount of ingredients if you feel like it. This dish I know from Poland so I am not sure whether it is an orginal Lecho.

Provided by Bileczka22

Categories     One Dish Meal

Time 1h

Yield 4-10 serving(s)

Number Of Ingredients 10

2 -3 medium zucchini, peeled and diced
2 -3 bell peppers, cubed (red, green or yellow)
3 big onions, cubed
1 (28 ounce) can diced tomatoes
1 -2 lb smoked kielbasa or 1 -2 lb Polish kielbasa, cubed
3 -4 teaspoons vegetable seasoning, Vegeta (optional)
1 -3 tablespoon tomato paste
salt
pepper
paprika

Steps:

  • Saute onions and peppers.
  • Add all other vegetables and Kielbasa.You also can saute the kielbasa first before mixing with vegetables so the kielbasa will be more crunchy and without fat.
  • Lower the heat and continue cooking until vegetables are tender (you can cover a little bit if you want more liquid).
  • Add tomato paste, salt , pepper and vegetable seasoning (Vegeta, if you have it).
  • Serve with French Bread. Enjoy. Smacznego.

Nutrition Facts : Calories 382.8, Fat 20.4, SaturatedFat 7.1, Cholesterol 78.4, Sodium 1821.3, Carbohydrate 35.1, Fiber 6.6, Sugar 15.8, Protein 19.1

LECHO



Lecho image

This is a traditional Hungarian dish. My mother used to make it for supper when we were kids, although my kids like to have it for breakfast as well.

Provided by Mirj2338

Categories     Breakfast

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup margarine
2 -3 large onions, sliced
6 green peppers, sliced
1 medium zucchini, diced (optional)
1/2 cup diced mushroom
6 large tomatoes, cubed
6 eggs
salt and pepper

Steps:

  • In a large skillet, melt the margarine.
  • Sauté the onions, green peppers, zucchini and mushrooms until tender.
  • Add the cubed tomatoes and cook for 5 minutes more.
  • Lower the heat and continue cooking until most of the liquid is reduced.
  • In a medium bowl, beat the eggs with the salt and pepper and add to the vegetables.
  • Stir until done.
  • Serve over rice or in a pita.

Nutrition Facts : Calories 143.8, Fat 10.4, SaturatedFat 2.2, Cholesterol 105.8, Sodium 130.9, Carbohydrate 9.2, Fiber 2.5, Sugar 5.1, Protein 4.9

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW



Hungarian Lecso - Pepper, Sausage and Tomato Stew image

Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.

Provided by Chef Czegeny

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons fat (bacon) or 2 tablespoons lard (bacon)
3 medium onions
3 red peppers
3 hot white hungarian bell peppers
1 hot banana pepper
1 green bell pepper
1 fresh tomato
1 (14 ounce) can stewed tomatoes (whole)
1/4 cup tomato paste
1/4 teaspoon sweet Hungarian paprika
1 dash hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 lb Hungarian sausage (Kolbasz)
1/2 cup water

Steps:

  • METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
  • Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
  • Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
  • Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
  • Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
  • Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

HUNGARIAN LETCHO



Hungarian Letcho image

A rich Green Bell Pepper stew. Very warming on a cold day. It comes from Hungary and is a typical peasant meal.

Provided by Robert Butler

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 large onion, chopped
3 tablespoons olive oil
7 large yellow bell peppers or 7 large red bell peppers, cut into 1 inch squares (or combination)
3 large peeled tomatoes, chopped
3 cloves garlic, chopped
1/2 teaspoon chili
1 chorizo sausage, sliced into thin rings

Steps:

  • In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
  • Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
  • Add bell peppers and mix well with onions, garlic& sausages.
  • Add salt and pepper, to taste.
  • Turn heat down and add Tomatoes.
  • Let simmer until the peppers are soft.
  • Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

Nutrition Facts : Calories 258.8, Fat 16.7, SaturatedFat 3.8, Cholesterol 13.3, Sodium 206.2, Carbohydrate 23.2, Fiber 7.2, Sugar 12.1, Protein 7.9

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